That said, today's offerings include Egg Cinnamon Bread and Browned Butter Jalapeno Cornbread. Enjoy!
SCHOOL LUNCHROOM CAFETERIA ROLLS
This recipe was submitted to Allrecipes by MOMMY2THREEANGELS, who wrote, "These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! My 8-year-old daughter loves the cafeteria rolls and said my recipe was even better! You can't mess these up! They are super easy and everyone will want the recipe. We eat the leftovers for breakfast or put cheese and turkey in warmed rolls for a quick lunch!"
Prep Time: 15 minutes; Cook Time: 23 minutes; Additional Time: 1 hour 30 minutes; Total Time: 1 hour 57 minutes; Servings: 22; Yield: 44 rolls
To view this online, go to https://www.allrecipes.com/recipe/71528/school-lunchroom-cafeteria-rolls/.
Ingredients
3 cups warm water
1 tablespoon white sugar
2/3 cup white sugar
3 (.25 ounce) envelopes active dry yeast
1/4 cup milk
2 eggs
1 tablespoon salt
10 cups all-purpose flour
1/4 cup shortening
1/4 cup butter, melted
Preparation
In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.
ALL-PURPOSE BISCUITS
This is from Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "Homemade biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. They make a great Thanksgiving side. And if you've never made them before, you'll be delighted to know that biscuits are easy to make. Really. Discover more ideas for the big day in our best Thanksgiving recipes collection."
Prep Time: 5 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Yield: 6 to 8 servings
This was featured in "A Quest for New York’s Perfect Biscuit," and can be viewed online at https://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits. While you're at it, sign up for The New York Times cooking enewsletter. I highly recommend doing so, if you haven't already. Great recipes, guides, and more.
Ingredients
2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk
Preparation
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat two more times. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits). Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
EGG CINNAMON BREAD
I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.
Ingredients
2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt
Directions
Stir honey into warm water. Stir in yeast. Set aside.
Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.
Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1-1/2 hours, until double.
Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1-1/2 hours.
Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.
BROWNED BUTTER JALAPENO CORNBREAD
This incomes from the Spring/Summer 2019 issue of Renew by UnitedHealthcare, page 26. It begins, "Browned butter adds nutty depth and jalapeno adds a kick to this classic crowd-pleaser, made mildly sweet with honey and moist with yogurt." Makes 9 servings
Ingredients
1/4 cup better
1/3 cup honey
1 egg, lightly beaten
1 cup plain yogurt
1/2 cup milk
1 cup flour
1 cup yellow cornmeal
1 teaspoon salt
2 teaspoon baking powder
1 jalapeno, seeded and chopped
Directions
Heat oven to 400 degrees F. In a small skillet, melt butter over medium heat, swirling the pan occasionally, until the butter foams, then turns to a toasty brown color, about 2 minutes. Remove rom heat. Add 1 tablespoon of the browned butter to a 9X9 inch baking pan, swirling to coat the bottom.
In a medium bowl, combine the remaining butter, honey, egg, yogurt and milk, whisking to combine.
Add the flour, cornmeal, salt and baking powder all at once. Stir together only until combined. Stir in the halapeno. Spread batter in prepared pan.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm.
Nutrition: Calories: 207, Total Fat: 6.6 g; Saturated Fat: 3.8 g; Cholesterol: 36.5 mg; Sodium: 87 mg; Carbs: 33.6 g; Dietary Fiber: 1.5 g; Protein: 4.3 g
TEA TIME SCONES
This is from the infamous-long-since-forgotten emailing list. Both my son and I were on several of these lists years ago. He forwarded this to me, as he had a thing for scones. The recipe makes 12 scones.
Ingredients
Cooking spray
3-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup mini chocolate chips
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine
4 eggs
1/2 cup non-fat milk
Directions
Preheat oven to 425ºF. Lightly coat baking sheet with cooking spray.
In a large bowl, stir together flour, sugar, chocolate chips, baking powder, and salt. With pastry blender, cut in butter to resemble coarse crumbs. In medium bowl, beat together eggs and milk. Add egg mixture to the dry ingredients. Stir only until dry ingredients cling together.
On floured surface, with lightly floured hands, pat dough to 3/4-inch thickness. With 3-inch round cookie cutter, cut dough. Reuse scraps. Place scones on prepared cookie sheet. Bake for 10 minutes or until golden brown. Remove to wire rack to cool.
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the local PBS station. Unfortunately, the show has since left the air, at least where I live. However, you might be able to check out a few episodes by Google-ing his name for the latest places that show him, or on YouTube. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3-1/4 to 3-1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
