Rb- Breads And Breakfast

Breadsticks

Karen

1 ½ cups warm water 1 Tbsp. Rapid 1–2 Tbsp. sugar rise yeast 1 tsp. salt 4 cups flour Mix above ingredients in mixer until dough pulls away from the bowl. 1 stick butter, melted ( in a separated bowl for dipping dough into)

Parmesan cheese Garlic salt

Roll dough out to the size of your jelly roll pan and cut horizontally into 12-15 strips. (Easy with a pizza cutter) Dip each strip into the melted butter, front and back, and sprinkle with Parmesan cheese and garlic salt. Put in pan, touching each other and allow to rise until double in size. Bake at 400 for 10 minutes.

Cinnamon Rolls 2 ¼ cups hot water ½ cup butter ¾ cup evaporated milk ½ cup sugar 2 tsp. salt

Karen’s award winning recipe! ½ cup dry potato flakes 2 eggs 2 Tbsp. yeast 4 cups flour cinnamon sugar

Combine hot water, evaporated milk, and butter. Then mix in the sugar, salt, and dry potatoes. Add one at a time: the flour, eggs, and yeast, mix about 4 minutes. Add remaining flour, if needed, (up to 5 cups) until it pulls away from the bowl. Place in bowl and allow to rise until double (about 1 hour). Divide dough in half, or thirds, depending on pan size. Roll out; spread with melted butter and sprinkle cinnamon-sugar (1/2 cup sugar, 2 Tbsp. cinnamon). Roll up and cut with string or dental floss into 1 inch slices. Place in pan and allow to rise about an hour. Bake at 350 fro 12-15 minutes. Frost while still warm. Frosting 1 stick butter 1 lb. powdered sugar

Cinnamon Twists rolls 1 ½ cups warm water 2 Tbsp. sugar 1 tsp. salt 1 Tbsp. rapid rise yeast

1 tsp. vanilla 3-4 Tbsp. milk

Karen’s shorter variation of the cinnamon 1 egg 4 cups flour (1 bread, 3 all purpose) 1 stick butter melted (for dipping dough)

In mixer, add warm water, sugar, salt and butter. (or oil) and mix. Add the following ingredients and mix between each addition: 1 cup bread flour, egg, then yeast. Add the all-purpose flour one cup at a time, mixing between each.

1

Stop adding the flour when the dough is pulling away from the sides but is still slightly sticky. (If you are using a metal bowl, you may use less flour) Cover and let rise for 10 minutes. Prepare surface with flour as dough is a bit sticky. Roll into a rectangle, to the size of your jelly roll pan and cut horizontally into 1215 strips. Dip each strip into melted butter, front and back. Twist dipped stick of dough and place on pan. Sprinkle with cinnamon and sugar. Allow to rise until double. Bake at 400 for 10 minutes. Frost when still warm. (use same frosting as cinnamon rolls)

Pumpkin Pancakes

Karen Harrison tradition for Thanksgiving Day breakfast 1 ½ cups Bisquick or ¼ cup sugar Aunt Jemima pancake mix ½ cup canned pumpkin 2 eggs 1 tsp. pumpkin pie spice 1 ½ cups milk (or ¾ tsp. cinnamon 2 Tbsp. melted shortening and ½ tsp. nutmeg) Combine mix, eggs, milk, shortening, and sugar in bowl. Fold in pumpkin and spices. Cook pancakes.

Chicken Vegetable Quiche Good for breakfast 1 cup cooked, cut chicken, bacon, or sausage 1 cup chopped zucchini 1 cup chopped tomato ½ cup chopped onion 1/3 cup grated parmesan

Wendy

1 cup milk ½ cup Bisquick or pancake mix 2 eggs 1 tsp. garlic salt ¼ tsp. pepper

Preheat oven to 400. Grease pie plate. Mix meat, zucchini, onion and cheese. Spoon evenly into pie plate. Beat remaining ingredients 15 seconds in a blender on high, or one minute with wire whisk, or hand beat until smooth. Pour evenly over chicken mixture. Bake about 35 minutes or until knife inserted in center comes out clean let stand 5 minutes before cutting. 8 servings.

Ricotta Cheese Pancakes

Wendy

Good source of Protein, calcium, and vitamin C 1 cup part skim or apricot jam Ricotta cheese ½ Tbsp unsalted butter 1 large egg Quick blueberry sauce: 2 Tbsp. sugar 1 pint (about 2 cups) 1 tsp vanilla fresh blueberries or 6 Tbsp. flour 8 oz frozen unsweetened 1 Tbsp. orange marmalade 1/3 cup sugar, (or to taste)

2

Mix ricotta cheese, egg, sugar, and vanilla extract in a bowl until smooth. Add flour and marmalade and mix till blended. Melt the butter in a large non-stick pan over med-high heat. Add one heaping soupspoon full of the pancake batter for each pancake and flatten slightly with the back of the spoon. Do not crowd the pancakes on the pan. Cook for 1 ½ -2 minutes, or until bottoms are golden brown. Carefully flip (may need to use extra utensil) and continue to cook other side 1 ½ -2 minutes longer. For sauce: Combine blueberries and sugar in saucepan and bring to a boil. Stir continually, over high heat. Continue to cook until the syrup has thickened. Serve warm over pancakes. Refrigerate up to 3 days.

Refrigerator Rolls ½ c. margarine ½ c. sugar 2 tsp. salt 1 ¼ c. hot water

Karen

3 eggs 2 Tbsp. yeast 4-5 c. flour

Cream margarine and sugar; add salt, water, eggs, and 1 cup flour. Beat. Add yeast. Add remaining flour to make a soft dough. Cover and let rise until double. (about an hour) Place in fridge. 3 hours before baking, roll and shape as desired. Cover and let rise. Bake at 400 for 6-8 minutes.

Dad’s Pizza Dough Dad 1 c. warm water 2 tsp. sugar 2 Tbsp. olive oil

(recipe for one crust) ½ bag of yeast (1 1/8 tsp.) 1 tsp. salt 3 c. flour

Combine water, sugar, oil and yeast in mixer. Let sit until yeast proofs (bubbles). Add salt and then the flour slowly while mixing. Mix/knead for 8-10 minutes. Let rise for an hour. Roll out and top with favorite toppings. Place in hot oven (500+) for about 12 minutes.

German Pancakes 1 cup flour 1 cup milk

Karen 5 or 6 eggs 1 stick butter

Melt butter in 9x13 pan. Mix flour, milk, and eggs together. Pour into pan over melted butter, and bake at 400 for 20 minutes. Top with syrup or powdered sugar.

No Knead, Dutch Oven Bread 3

1/4 tsp active dry yeast 1 1/2 cups warm water 3 cups all-purpose flour, plus more for dusting.

You may use white, whole wheat or a combination of the two. 1 1/2 tsp salt Cornmeal or wheat bran for dusting

1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees. 2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes. 3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger. 4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes. 5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing. Yield: One 1 1/2-pound loaf.

Cheddar Bay Biscuits 2 cups Bisquick 2/3 cup milk 1 cup sharp cheddar cheese, shredded

¼ cup of butter ¼ tsp. garlic powder Parsley flakes

Combine Bisquick, milk and cheese and beat with wooden spoon for 30 seconds. Spoon dropfuls of dough onto a lightly greased cookie sheet (makes 12 biscuits). Bake at 450 for 8-10 minutes. Combine butter and garlic powder and brush over hot biscuits. Sprinkle with parsley.

4

Buttermilk Syrup 1 stick real butter 1 cup white sugar ½ cup buttermilk 1 Tbsp. light Karo syrup

½ tsp. baking soda ½ tsp. vanilla cinnamon, optional

Combine butter, sugar, buttermilk and Karo syrup in a large saucepan and stir over medium heat until bubbling evenly. Let cook for 2-3 minutes. Remove from the heat and add the baking soda and vanilla (and cinnamon if you like). Stir until blended. The baking soda will fizz. Serve warm with waffles or pancakes. Saves in fridge for up to two weeks. Also great if served with fresh fruit on top.

5