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  Diana's Menu& Recipe Box 

Home/Fit & Fare/Vegetarian/On the Grill/Leftovers/Breakfast/Sauces/Gravy/Dips & Dressings/Menu for a Month/Cooking Tips/Frugal Living

The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

Breads

Italian Rolls

Yorkshire Pudding

Fresh Baked Bread

Garlic Bread

Homemade Stuffing

Cornbread

Cinnamon Rolls with Icing

Cornbread Stuffing

Dumplings

Biscuit Mix

Quick Cinnamon Rolls  

Dinner Rolls

Biscuits

Cheddar Biscuits

Quick Breads

Homemade Stuffing

  • 1 Loaf Bread. 
  • 1 1/2 Sticks Margarine
  • 3 Stalks Celery, chopped finely
  • 1 Small Onion, chopped finely
  • 3 Green Onions (Scallions), chopped finely
  • 6 Garlic Cloves, Peeled & Finely Chopped
  • 2+ Cups Water
  • 2 Tsp Ground Sage
  • 1 Tsp Ground Black Pepper
  • 2 Tsp Italian Seasoning

2 Days in advance, layout bread slices in single layer to dry. after 12 hours, turn over for another 12 hours. Smash dry bread in a large mixing bowl. Now pound down using a mallet or put some in a zipper bag, zipped, and roll with a rolling pin. Repeat until all bread is finely smashed. Put bread crumbs back into mixing bowl and stir in ground sage, ground black pepper and Italian seasoning.

Melt margarine in 2 qt pot and add celery, onion, scallions and garlic. Add 2 cups water and cook until veggies are soft and tender. Slowly pour margarine mixture in crumb mix while stirring to moisten. If more liquid is needed, add more hot water to desired consistency. Either put in baking dish and bake in 375 oven for 30 minutes or until done, or, stuff bird and cook according to bird directions. 

Cornbread Stuffing

  • 6-8 Slices Bread
  • 6-8 Cornbread Muffins
  • 1 1/2 Sticks Margarine
  • 3 Stalks Celery, chopped finely
  • 1 Small Onion, chopped finely3 Green Onions (Scallions), chopped finely
  • 6 Garlic Cloves, Peeled & Finely Chopped
  • 2+ Cups Water
  • 2 Tsp Ground Sage
  • 1 Tsp Ground Black Pepper
  • 2 Tsp Italian Seasoning

2 Days in advance, slice muffins in 1/2 and layout with bread slices in single layer to dry. After 12 hours, turn over for another 12 hours. Smash dry bread and muffins in a large mixing bowl. Now pound down using a mallet or put some in a zipper bag, zipped, and roll with a rolling pin. Repeat until all bread is finely smashed. Put bread crumbs back into mixing bowl and stir in ground sage, ground black pepper and Italian seasoning.

Melt margarine in 2 qt pot and add celery, onion, scallions and garlic. Add 2 cups water and cook until veggies are soft and tender. Slowly pour margarine mixture in crumb mix while stirring to moisten. If more liquid is needed, add more hot water to desired consistency. Either put in baking dish and bake in 375 oven for 30 minutes or until done, or, stuff bird and cook according to bird directions.

Yorkshire Pudding

  • 1/4 Cup Beef Drippings
  • 2 Eggs
  • 1 Cup Milk
  • 1 Cup Flour
  • 3/4 Tsp Salt
  • 2 Tbs Cornstarch & 4 Tbs Cold Water, well blended
In mixing bowl, combine eggs, milk, flour and salt and beat until well blended. When meat is done, put 1/4 cup sizzling hot beef drippings in 9x9 pan and pour batter in and bake in a 325 oven 25-30 minutes.

The Gravy: While the Yorkshire Pudding is baking, make gravy with the rest of the meat juices. If needed, add more beef broth or water to your taste. Heat in pan until simmer, remove from heat and gently stir in cornstarch mix to thicken.

 

Biscuit Mix, Compliments of www.hillbillyhousewife.com

Using all-purpose flour:

  • 4 1/2 cups all-purpose flour
  • 3/4 tablespoons salt
  • 1/8 cup baking powder
  • 1 cups solid shortening tightly packed (I like butter flavor best)

Using self-rising flour:

  • 5 cups self-rising flour (this already has salt and baking powder added to it)
  • 1 cups solid vegetable shortening tightly packed (I like butter flavor best)

You can use either recipe for the same results.

Mix dry ingredients in large mixing bowl. Then add shortening and use your hands to mix it into the flour. It should only take a few minutes before the mixture resembles lumpy cornmeal in texture. Biscuit mix done. Store in tightly sealed container. Makes about 5 - 6 cups of Biscuit Mix. Use it anywhere you see Bisquick or Biscuit Mix called for.
 

Quick Cinnamon Rolls  Compliments of www.hillbillyhousewife.com 

  • 3-1/4 cups Biscuit Mix (homemade is fine)
  • 1 cup milk
  • 1/3 cup softened margarine
  • 1/2 cup brown sugar or Sucanat
  • 1 teaspoon cinnamon
  • 1/2 cup finely chopped nuts or raisins, optional

Cinnamon Roll Icing - Makes about 1/2 - 1 cup

  • 1  cup  powdered sugar
  • 1 tsp Vanilla, lemon, hazelnut or orange extract
  • 1/2 - 1  Tbs  milk, half-and-half or cream

Stir together sugar, flavor extract and 1/2 Tbs milk or cream until smooth. Add milk a few drops at a time until desired consistency is reached. Spoon icing into a plastic bag and snip 1 corner to drizzle over warm rolls,  gingerbread cookies or quick bread.

In a large bowl combine biscuit mix and milk. Mix until you have a soft dough. Turn onto a large sheet of waxed paper, knead gently for few seconds and pat the into a rectangular shape. Roll dough about half an inch thick. Try to keep a rectangular shape. Spread the margarine over the dough like on bread. Sprinkle brown sugar, then scatter cinnamon. If you are using nuts or raisins, then sprinkle them on now.

Now comes the part that takes a little skill. Lift up one side of the waxed paper using it to help roll the dough like a jellyroll, with the filling on the inside. Pull back waxed paper as you go. When the roll is nicely formed, use a sharp knife to cut it into slices. Cut in the center then cut each in half again, making even quarters. Each quarter is then divided into 3 or 4 slices depending on how thick you want the rolls to be. I prefer the rolls thicker rather than thinner.

Place cinnamon rolls side by side in a well-greased 9 by 13-inch pan. If desired, squirt a little Pancake Syrup in the center of each roll for flavor and stickiness. Bake at 400 for about 20 minutes. Remove from oven and cool at least 15 minutes. These are also good cold, and make good lunchbox snacks.
 

My homemade Cinnamon Rolls with Icing

Cinnamon Roll Icing

  • 1 cup powder sugar
  • 2 tsp vanilla
  • 2 tsp milk or reconstituted milk

I mixed these last ingredients until smooth and iced the rolls after cooling a bit.

  • 3 cups all-purpose flour 
    1/2 tablespoons salt 
    4 tsp baking powder 
    2/3 cups solid vegetable shortening 
  • 1 Tbs of sugar
  • 1 tsp cinnamon
  • 1 cup reconstituted powdered milk or milk
  • cup softened margarine
  • 1/2 c brown sugar or 1/2 c sugar mixed with 1/2-1 Tbs pancake syrup
  • cinnamon
  • 1/2 - 1 Cup raisins
Mixed flour, salt, baking powder, vegetable shortening, sugar and cinnamon in a large bowl. Add milk and mix into a dough. Turn it out onto wax paper and kneaded for a minute patting into a rectangular shape. Roll the dough about half an inch thick keeping a rectangular shape. Now spread margarine over the dough like on bread then sprinkle brown sugar over the dough. Now sprinkle cinnamon and raisins on. Lift one side of the wax paper using it to help roll the dough like a jellyroll pulling back the waxed paper as you go. When the roll is nicely formed, use a sharp knife to cut in half then cut in half again, making even quarters. Now cut each into 3 slices. Liberally spray a stone cake pan or cake pan and place cinnamon rolls inside and bake in 400 oven for about 20 minutes. Remove them from oven and make the Icing.
 

Raisin Cinnamon Bread

  • 1 cup water
  • 2 tablespoons butter or margarine, softened
  • 3 cups bread flour 3 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 2 1/2 teaspoons bread machine yeast
  • 3/4 cup raisins 

Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack. 

 

Basic White Bread

  • 1 cup Warm Water
  • 4 teaspoons oil1 tablespoon sugar
  • 1 teaspoons salt
  • 1 tablespoon dry milk
  • 3 cups Bread Flour
  • 1 tablespoon active dry yeast
Add measured ingredients to pan, yeast last. Select size, crust color. Remove carefully, let cool.
 

1-1/2-Pound White Bread

  • 1 cup water
  • 2 tablespoons oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 cups Bread Flour
  • 1 tablespoon bread machine yeast

Combine all measured ingredients in pan, yeast last.. Select Fast Bake function. Press start. When machine beeps, remove the pan carefully and let cool on wire rack

 

Old Fashioned White Dinner Bread

  • cup milk
  • 1 tablespoon butter
  • 1 1/3 cups bread flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 teaspoons bread machine yeast

Combine ingredients in pan in the order listed, yeast last. Lower pan into machine, twist and lock into place. Set to Basic/Specialty Setting, press start. When finished, let cool before serving

 

Rapid Cycle Raisin Bread

  • 1-2/3 cups warm tap water
  • 2 tablespoon vegetable oil
  • 4 1/2 cups bread flour or all-purpose flour
  • 2 tablespoons dry milk powder
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons cinnamon
  • 1/3 cup sugar
  • 2 teaspoons bread machine yeast
  • 1 cup raisins

Measure the ingredients (except the raisins) into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it's Rapid or Quick Cycle. On my machine this lasts for 80 minutes, or 1-1/3 hours. After the dough has kneaded for 10 minutes, add the raisins. I use my kitchen timer to tell me when ten minutes is up. Let the machine work it's magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This recipe is very soft when it is first baked. I especially like it with ricotta or neufchatel cheese spread on it. It also toasts very nicely, and makes excellent French Toast. I find that Apple Butter has a special affinity for most types of raisin bread. Try it, and you'll probably agree. Makes a 2 lb loaf.

 

Bread Machine Corn Bread

  • 1-1/2 cups water
  • 2 teaspoons salt
  • 2 tablespoons margarine
  • 1/3 cup sugar
  • 1/2 cup dry milk powder
  • 1 cup yellow cornmeal
  • 3-1/2 cups bread flour or all purpose flour
  • 2 teaspoons active dry yeast 

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it's Basic Cycle. On my machine this lasts for 3 hours. Press Start, and let the machine work it's magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

Folks who prefer their cornbread sweet, will love this recipe. Hearty enough to accompany spicy foods like Chili, this bread is still refined enough to serve to the Preacher and his wife when they come for Saturday night Supper. My boys love this bread with meals, although they don't always like it for sandwiches. Personally, I think it makes fine sandwiches, serving especially well as a base for Sloppy Joes.

 

Bread Machine Pizza Crust

  • 1-1/4 cups water (plus 1 or 2 more tablespoons if necessary)
  • 3 tablespoons olive or other vegetable oil1 teaspoon salt
  • 4 cups bread flour or all purpose flour
  • 2 teaspoons active dry yeast 

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it's Dough Cycle. After the dough has mixed a few minutes add a spoonful or two of water if the dough seems very dry. On my machine the Dough Cycle lasts 1-1/2 hours. The dough will be risen and puffy in the bread pan when it is done kneading and rising. Punch it down (with out hurting your fist on the paddle); and remove it from the pan. Knead it a few times to get it deflated properly. Divide the dough in half. Divide the dough in half. Let the dough halves rest for about 10 minutes to relax the gluten, making it easier to roll out. Press the dough into 2 - 14" or 16" pizza pans. I oil the pans a little first, but you don't have to if you don't want to.

Top the dough with your favorite sauce and pizza toppings. Bake at 400 degrees for about 15 to 20 minutes. Cut each pan into 12 slices of pizza. Serve hot.

 

Favorite Rolls

  • 1-1/2 cups water
  • 1/4 cup oil
  • 2 tablespoons Honey or brown sugar
  • 2 teaspoons salt
  • 4 cups unbleached bread flour or whole wheat flour
  • 2 teaspoons active dry yeast 

Layer the ingredients into the bread machine pan in the order given. Set the bread machine onto the Dough Cycle. Press Start. When the dough is done mixing and rising, divide it into 16 equal pieces. Roll the pieces of dough into balls and flatten slightly. Arrange them on an oiled cookie sheet sprayed. Let them rise for about 30 minutes, or until doubled in size. Bake at 400 for about 20 minutes. Serve hot, or allow to cool and use as burger buns. I usually brush the tops of the buns with a little oil, to keep them soft. These are Fred's absolutely favorite rolls in the whole wide world. Very soft, and very good. By using this recipe to make your own burger buns, you save at least $2 per batch. Add the quality, improved flavor, and convenience of not having to go to the store, and you've got a real winner of a recipe. Makes 16 rolls.

 

Rapid Cycle Potato Bread

  • 1-2/3 cups warm tap water
  • 2 tablespoons margarine
  • 4 cups unbleached bread flour or whole wheat flour
  • 2 teaspoons salt
  • 2 tablespoons Honey or brown sugar
  • 1/2 cup instant mashed potato flakes
  • 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it's Rapid or Quick Cycle. On my machine this lasts for 80 minutes, or 1-1/3 hours. Press Start, and let the machine work it's magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

If you like a fluffier, higher rising loaf, then you make bake this on the Basic Cycle instead of the Rapid Cycle. The bread will be fluffier, and rise much higher. It will still taste very good too.

The texture of this bread reminds me of the crusty homemade loaves you can still find baked in old fashioned wood burning stoves in some hidden portions of the deep south. I like this bread best with margarine and jelly, but it is an excellent all purpose bread. It stays soft a little longer than some machine baked breads. Perfect for lunchbox sandwiches. Makes a 2 lb loaf.

 

 
 

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