Sour Cream Orange Rolls

*I made these over Easter Weekend and didn't take a picture.

Dough:
1 package (1/4 oz.) active dry yeast
1 tsp. sugar
1/2 c. warm water
1/3 c. sugar
2 eggs, slightly beaten
1/2 c. sour cream, divided
2 Tbsp. butter, softened
1/2 tsp. salt
3 1/2 c. flour

Directions:
Add yeast to lukewarm water and a tsp. sugar and let rest for about 10 minutes, until it becomes frothy. Beat in 1/3 cup sugar, beaten eggs, sour cream, softened butter and salt. Add 2 cups flour and beat well. Gradually add enough more flour to make a soft dough (but not sticky). Knead 15 times. Allow dough to rest 10 minutes while preparing the filling.

Filling ingredients:

1 fresh orange
1/3 c. sugar
2 Tbsp. butter, softened
finely grate or zest peel of an orange; set aside. Measure 2 Tbsp. zest into small mixing bowl; add sugar and mix well.

Filling directions:
Divide dough in half; roll out each portion on a lightly floured surface into a 12 inch circle. Spread each circle with 1 Tbsp. softened butter. Sprinkle circles equally with prepared orange sugar. Cut circles into 12 wedges. Starting at wide the wide end of each wedge, roll up each wedge crescent roll fashion and place onto a buttered 9 by 13 baking pan. Cover and allow rolls to rise until double in size.
Preheat oven to 350 degrees. Bake rolls 20 minutes or until lightly browned; remove from the oven and spread with glaze.

Glaze ingredients:

1/2 c. sour cream
1/2 c. butter
3/4 c. sugar
2 Tbsp. fresh orange juice (I use the same orange that I got the zest from).

Glaze directions:

Combine all ingredients in a small saucepan. Stirring, over medium heat, bring to a boil; boil for 3 minutes stirring constantly. Pour glaze over warm rolls.

Strawberry Bread

3 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. salt
4 eggs
1 1/4 c. vegetable oil
2 c. fresh, sliced strawberries

Directions:
Mix flour, sugar, baking soda, cinnamon and salt in a large bowl. Add eggs, oil and strawberries and mix just until moistened. Spoon into 2 greased and floured loaf pans. Bake @ 350 for 1 hour and 10 minutes. Cool in the pans for several minutes. Remove to wire racks to cool completely.
This recipe is from the ksl.com (studio 5 page). It was good especially the cinnamon but I think next time I'll blend the strawberries in the blender for a smoother texture. Yummy.

Fresh Peasant Bread

*I'm not exactly sure if this is how it supposed to look, so I'll try it out again to find out. It seems like it more of a flat bread. It really was tasty.

1 package of dry yeast

2 cups warm water

1 Tbsp. sugar

2 tsp. salt

4 c. flour

oil

corn meal

melted butter

*side note if you have a wheat grinder you can make corn meal with popcorn seeds (plain).

Place yeast, water, and sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake @425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook for an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

This recipe is from the Ivory Homes cook book. It goes great with soups and salads.

Bruschetta Salad

1 loaf dense bread cut into cubes
1-2 red, orange or yellow bell peppers
1-2 large tomatoes cut into chunks
1 ball of mozzarella cut into chunks
1/4 c. fresh basil

Dressing:
1-2 cloves garlic finely chopped
6 Tbsp. olive oil
3 Tbsp. balsamic vinegar
Salt and pepper to taste

Put bread pieces on cookie sheet. Drizzle with olive oil and salt and pepper. Roast at 350 for 15 minutes (or broil). Not quite croutons (you have to be patient with this), but toasted on the outside. Meanwhile put all veggies and cheese in a bowl. Pour dressing over top of veggies and cheese to marinate. Add bread and mix right before serving. Very good!
I got this recipe from my friend Jenny and Ivory Home cook book.

Biscuits and Gravy

Biscuits and gravy
2 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 c. shortening
2/3 c. milk

Biscuits:
Sift dry ingredients into bowl. Cut in the shortening until like course crumbs (use a pastry cutter or fork). Make a well; add milk all at once. Stir quickly with fork just until the dough follows fork around the bowl. Turn onto lightly floured surface (the dough should be soft). Knead gently 10-12 strokes. Roll or pat dough 1/2 inch thick. Dip cutter in flour; cut dough straight down, no twisting. Bake according to the recipe directions.

Gravy (medium white sauce):
*You will need to double the batch.
1/2 pound sausage
1 c. milk (scolded)
2 Tbsp. flour
pepper
2 Tbsp. butter
1/2 tsp. salt

Combine butter and flour. Add milk slowly, stirring constantly. Cook until thick and smooth. Add salt and a few grains of pepper. Then add cooked sausage.

Perfectly Easy Dinner Rolls

1 cup warm water
2 packages active dry yeast
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 tsp. salt
4-4 1/2 cups flour
additional melted butter (optional)
*hint: in this recipe don't use quick rising dry yeast, since it is designed to raise breads quickly.

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
Grease a 9 by 13 inch baking pan. Turn chilled dough out onto a lightly floured board. Divide dough into 24 equal size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired.
*makes 2 dozen rolls
This recipe is from an Easy to Bake Easy to Make recipe card I got in the mail.

Soft Bread Twists

*I think mine turned out a little too big than what it is supposed to be, so I'll have to change it a little next time (I added more flour).

1 package (1/4 oz.) active dry yeast
2 tsp. sugar
1 cup warm water
1 cup warm milk
1 egg lightly beaten
1/2 cup vegetable oil
1 1/4 tsp. salt (divided)
5 1/2 -6 cups flour
1/4 cup cornmeal
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/4 cup melted butter
pizza sauce is optional

Dissolve yeast, sugar in warm water; let stand for 5 minutes. Add milk, eggs, oil, 1 tsp. salt, and 4 cups of flour; beat on low speed until smooth. Beat 5 minutes longer. Stir in remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (the dough will be sticky).
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until it's doubled (about 1 hour). Do not punch down; divide dough into 8 pieces. Combine cornmeal, oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15 inch long rope. Cut each rope into 3 pieces, twist each piece and place on greased baking sheets.
Bake at 400 degrees for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired.
*makes about 2 dozen. This recipe is from Country Women magazine.

Claim Jumper Garlic Cheese Bread

Spread:
1/2 cup butter
3/4 cup shredded Cheddar cheese
2 Tbsp grated Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. worcenshire sauce (spelling is probably wrong.)
1/4 tsp. salt
dash ground black pepper
dash paprika

12 slices Texas toast or 1 loaf of french bread sliced through the middle

Directions:
Preheat oven to 400 degrees. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of french bread loaf. Bake 10 to 12 minutes or until cheese begins to brown and bubble.

Amish Friendship Cinnamon Bread

Do not refrigerate

Day #1 Do nothing

Day #2 Mush the bag 2 times a day.

Day #3 Mush the bag 2 times a day.

Day #4 Mush the bag 2 times a day.

Day #5 Mush the bag 2 times a day.

Day #6 Add 1 cup flour, 1 cup milk and 1 cup sugar and mush the bag until mixed.

Day #7 Mush the bag and let the air out 2 times a day.

Day #8 Mush the bag and let the air out 2 times a day.

Day #9 Mush the bag and let the air out 2 times a day.

Day # 10 Pour and squeeze contents into a large plastic bowl. Add 1 cup milk, 1 cup flour, and 1 cup of sugar. Stir together and pour 4-1 cup starters into large Ziploc bags. Give these bags and a copy of the recipe to 4 friends. You'll have a small amount left in the bowl. Add to it 1 cup oil, 1/2 cup milk, 3 eggs and 1 tsp. vanilla

In a separate bowl mix together 2 cups flour, 1 cup of sugar, 1 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. baking soda, 2 tsp. cinnamon, 1 large box of instant vanilla pudding mix and 1 cup of chopped pecans (optional). Mix wet and dry ingredients.

Mix 1/2 cup sugar and 2 tsp. cinnamon and set aside.

Spray or rub oil on sides and bottom of 2 loaf pans (9 by 5 inches) or 1 bunt pan. Sprinkle sugar and cinnamon mix to coat sides of the pan. Pour half batter into each loaf pan (or all the batter into bunt pan) and sprinkle remaining sugar/cinnamon mix on top.

Bake at 325 degrees for 1 hour. If you wish send a small piece of the bread with your starters to your friends.

My friend Michelle gave me a starter and my boys loved it and wanted more (they liked all the sugar).

Wheat Bread Bowls

3 1/2 cups flour
2 cups whole wheat
2 full Tablespoons yeast
1 1/2 tsp. dried dill weed
1 tsp. caraway seed
1 1/4 tsp. salt
2 cups milk
2 Tbsp. honey
2 Tbsp. butter or margarine.

In a large bowl, combine 1 1/4 cup flour, whole wheat flour, yeast, dill weed, caraway seed and salt. Heat milk, honey, and butter until very warm (but not boiling). Gradually add dry ingredients. Bean 2 minutes at medium speed, scraping bowl occasionally. Stir in enough flour to make a soft dough (not still sticky). Knead until smooth, about 8-10 minutes. Cover. Let rest for 10 minutes. Divide until 8 equal portions; shape each into a ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size about 30-40 minutes. With sharp knife make an X on top of each roll about 1/4 inch deep. Bake @375 for 20-25 minutes. Remove from baking sheet; cool on wire rack. Cut off portion (top 1/3) and reserve top. Hollow out loaves to form bowls.
Check time at 20 minutes, you don't want to overcook. You could make only 2 rolls which would be BIG bowls that you could hollow our and serve dip or something in for a party. If making big bowls, cook for 30-35 minutes.
*if you don't have wheat flour, you can use white.
Our family usually has bread bowls with soup and salad Christmas eve night with family. The bowls are a little smaller but yummy.

Braided Bread

I use the same recipe as the yummy moist white bread only I braid it instead.

1 pkg yeast (or 1 full tablespoon of yeast)
1 tsp. sugar
1/2 cup warm water
1 (12 oz.) can Evaporated milk (or 1 1/2 cups milk)
1/4 cup warm water
1/4 cup melted shortening
1/4 cup honey (you can sub. with sugar)
2 tsp. salt
6 cups flour

Mix yeast, sugar and warm water. Let stand for 10 minutes. Add milk, water, shortening, honey, salt and 2 cups of flour. Mix well. Add the rest of the flour. Sometimes I have to add more flour to make it not sticky. Knead (I knead it in my Bach) for a few minutes. Let rise until doubled in size. Knead by hand for a few minutes to get the air bubbles out. Divide into 3 parts (for the 3 loaves). Spray cookie sheet with Pam. Take each of the three parts and braid each part (you'll end up with 3 braided breads and you'll have to roll the 3 braids out like snakes). Let rise for about 1/2 hour. Bake @ 350 degrees for 25 minutes. You will know when it's done when the bread is a nice golden brown on the outside and if you lick your finger and touch the hot pan it will sizzle when it's done (it won't hurt).
This recipe if from my sister-in-law CheyAnne. You can also modify it with a more orangy flavor (I'll have to play with that one for a little bit).
I make the braided bread for my neighbor gifts before Christmas time. They love it! Makes 3 braided loaves.

Cornbread

Cupcake liners work the best (I didn't this go around but next time I will). Just watch them after 15 minutes until they are golden brown at the same temperature that is listed below.

1 cup cornmeal
1 cup sugar
1 cup flour
3 tsp. baking powder
1 tsp. salt

1/4 cup oil
1 cup milk
1 egg

Mix first half of ingredients with a wire whisk. Then add the wet ingredients. Mix well and pour into a greased pan and bake @ 350 for 30 minutes. You can use a 9 by 9 pan. Bake uncovered. This recipe is from my sister Daisy. You can modify it to make it healthier by using applesauce instead of oil and by using wheat instead of flour.

This is from my sister Daisy.

Yummy Moist White Bread

1 pkg yeast (1 pkg is the same as a full tablespoon of yeast)
1 tsp. sugar
1/2 cup warm water
1 (12 oz.) can of Evaporated milk (I use regular milk about 1 1/2 cups)
1/4 cup warm water
1/4 cup melted shortening
1/4 cup honey (sugar is a good substitute)
2 tsp. salt
6 cups of flour



Mix yeast, sugar, warm water. Let rest for 10 minutes. Add milk, water, shortening, honey,salt and 2 cups of flour. Mix well. Add the rest of the flour. Sometimes I have to add some more flour so that it isn't too sticky. Let rise until doubled. Knead again by hand, then shape into 2 loaves and place in a greased bread pan. Let it rise again. Place a small pan of hot water on the bottom rack of the oven. Bake @ 375 for 25-35 minutes (it usually takes me only 25 minutes). This makes 2 loaves. After it's done cooking remove from pan so the bread doesn't sweat and make it soggy. This recipe is from my sister-in-law CheyAnne.

Mom's Banana Bread

3/4 cup sugar
1 1/2 cups bananas (= about 3 large bananas)
3/4 cup oil
2 eggs
2 cups flour
1/2 cup nuts (optional)
1 tsp. baking soda
2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt

chocolate chips (optional)

preheat oven to 325 degrees. Smash up the bananas. Mix all the dry ingredients and add the rest. Mix well. Bake for 60-70 minutes. Bake until knife comes out clean.
This recipe is from my Mom, Sandi, it is so yummy.