Homemade Bread

If you love Homemade Bread, today's post is sure to please. Check out the All-Purpose Biscuits, the Magic Caterpillar Peanut Butter Bread, and the rest of today's yummines. (Not to worry, no caterpillars were hurt in the bread!) Enjoy!

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.





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

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.

BEST EVER NO FAT BANANA BREAD

This came from the infamous long-since-forgotten emailing list. Serves: 16; Preparation time: 45 minutes

Ingredients

2 very ripe bananas, mashed

1/3 cup unsweetened applesauce

2/3 cup granulated sugar

2 egg substitutes

1/4 cup water or soymilk

1 2/3 cups flour of choice (I use whole wheat)

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

cinnamon to taste (I use several shakes worth)

Directions

Preheat oven to 325 degrees & spray a 9 inch square pan with non-stick cooking spray. If using a standard loaf pan, increase heat to 350.

In a large mixing bowl, mix together first five ingredients until well incorporated.

In a medium bowl, mix the remaining ingredients.

Dump flour mixture into the wet and stir just until uniformly moist. DO NOT OVERMIX! Depending on the type of flour you use, you may need to add a little extra water or soymilk to reach the right consistency. The dough should be somewhere in between pancake batter and cookie dough.

Dump into prepared pan and give it a couple shakes to distribute the batter.

Place on the middle oven rack and bake uncovered for 30-40 minutes. (If using a standard loaf pan, increase baking time.) Check the bread at around 30 minutes. It is done when just starting to brown around the edges and still a little moist looking in the middle. Allow to cool ten minutes before cutting into squares or slices.

The recipe ends with, “Cover and hide the bread so no one else eats it!!”

LOW FAT BANANA ORANGE BREAD

This came from the infamous long-since-forgotten emailing list.

Ingredients

2/3 c. shortening (Promise butter)

1 c. sugar

4 eggs (substitute Egg Beaters, 1 lg. carton)

2 1/2 c. sifted flour

2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

1 c. mashed ripe bananas

1 c. orange juice

1 c. chopped walnuts

1 tbsp. grated orange peel

Directions

Cream shortening and sugar; add eggs; beat well. Sift dry ingredients, add to creamed mixture alternating with mashed banana and orange juice; blend well. Add orange peel. Stir in nuts. Pour into 2 well greased loaf pans, 9"x5"x3". Bake 45 to 50 minutes until done. Remove. Cool on rack. Wrap. Freeze one. Yield: 2 loaves.

BANANA MUFFINS WITH TART LEMON ICING

This came from a Weight Watchers email list maybe a decade or more ago. The points value is from then.

The recipe begins, “If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.”

Servings: 18, 1 muffin per serving, Points: 3

Ingredients

1/2 cup sugar

6 Tbsp unsalted butter, softened, divided

1 large egg(s)

2 tsp vanilla extract, divided

2 cup all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 cup fat-free skim milk

4 large banana(s), ripe, mashed

1 cup powdered sugar

1 Tbsp fresh lemon juice

1 tsp lemon zest, strips, or more to taste

Directions

Preheat oven to 350ºF. Line 18 muffin holes with paper liners.

Place sugar & 5 tablespoons of butter in a large bowl; cream with electric mixer until light and fluffy. Add egg and 1 teaspoon of vanilla; beat until thoroughly mixed.

In another large bowl, mix together flour, baking powder & baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined & then fold in mashed bananas.

Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan about 2 minutes; remove to wire rack and cool completely before icing.

Meanwhile, to make icing, combine powdered sugar, remaining tablespoon butter, lemon juice, zest, and remaining teaspoon of vanilla in medium bowl; beat with electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins.

MAGIC CATERPILLAR PEANUT BUTTER BREAD

Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. 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.

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.

Quick Breads

Today's yummy post deals with Quick Breads, and includes School Lunchroom Cafeteria Rolls and Browned Butter Jalapeno Cornbread. Enjoy!

CHEDDAR BAY DROP MINI BISCUITS

This is from WeightWatchers, and begins, "Our version of everyone’s favorite meal starter from a certain popular seafood restaurant chain is just as savory, lightly sweet, and cheesy-good—but much lighter, leaning on fat-free Greek yogurt for richness instead of loads of butter. We do use a little butter, but it’s brushed on after the biscuits come out of the oven. That way, the butter has the biggest impact possible, since it sits on the surface and hits your palate first. The biscuits are best served warm, so if you have leftovers, reheat them briefly in a 350°F oven before serving."

Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Serves: 24; Difficulty: Easy; Serving size: 1 biscuit

To view this online, click here.

Ingredients

2 cups white self-rising flour

2 Tbsp sugar

1 tsp garlic powder

1/2 tsp cayenne pepper

2 oz (1/2 cup) sharp reduced fat cheddar cheese, finely shredded

1/4 cup fresh parsley, finely chopped

2-1/2 cups plain fat free Greek yogurt

2 Tbsp unsalted butter, melted

Instructions

Preheat oven to 425°F. Line 2 baking sheets with parchment paper.

In a medium bowl, combine flour, sugar, garlic powder, and cayenne. Add cheese and parsley and toss to combine. Add yogurt; stir with a wooden spoon until a soft dough forms. Scoop dough by 1/8-cupfuls onto prepared baking sheets.

Bake at 425°F until lightly browned, about 20 minutes. Brush biscuits with melted butter.

Notes

To make larger biscuits, use 1/4 cup dough per biscuit. Add additional cooking time if necessary.

IRISH BROWN BREAD

This is from Everyday Diabetic Recipes, and begins, "If you can't make it to Ireland anytime soon, bring the taste of Ireland to your table tonight! One of the easiest and quickest breads to bake up, this Irish Brown Bread has become a favorite in our Test Kitchen. We like to slice it up and serve it warm with a little margarine or sugar-free jam on the side."

Cook Time: 35 minutes; Serves: 16; Serving Size: 1 (16th of a round)

To view this online, go to https://www.everydaydiabeticrecipes.com/Bread/Irish-Brown-Bread-6746.

Ingredients

1-1/2 cup whole wheat flour

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons light butter, cut into small pieces

1 egg

1 cup low-fat buttermilk

Directions

Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.

In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, and salt; mix well.

Add butter, then the egg and buttermilk. Using your hands, mix until just combined. Place dough on baking sheet and shape into a round loaf about 1 inch high. Make a crisscross cut (an "X") across the top with a floured knife.

Bake bread 10 minutes. Reduce oven temperature to 350 degrees. Bake 25 to 30 more minutes, or until a toothpick inserted in center comes out clean. Cool slightly on a wire rack, then cut into wedges and serve warm.

BASIC ROLLS

This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).

This recipe makes about 30 rolls.

Ingredients

1 package FLEISCHMANN's Active Dry Yeast

1/4 cup warm water

2 cups whole milk

1/4 cup (1/2 stick) butter

2 tablespoons granulated sugar

2 teaspoons salt

2 eggs, beaten

5 to 5 1/2 cups bread flour or all-purpose flour, divided

Directions

Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.

Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.

Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.

Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.

Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.

When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.

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.

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

Bread

There's something special about homemade Bread. It tastes wonderful, makes the house or apartment smell great, and gives a sense of accomplishment to pull this from the oven.

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.

Bread

I love homemade bread. If you do, too, today's post is for you. Check out the Magic Caterpillar Peanut Butter Bread, the Browned Butter Jalapeno Cornbread, and the rest of today's recipes. 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.

BISQUICK DUMPLINGS

This recipe is from Betty Crocker, and begins, "With a fluffy, light texture, dumplings are somewhat like a very moist biscuit. The Bisquick drop dumplings require only 2 ingredients and 5 minutes to mix up. Dropped by spoonfuls onto simmering stew or soup, they expand into their fluffy, cloud-like texture."

Prep Time: 5 minutes; Total Time: 25 minutes; Servings: 10

To view this online, click here.

Ingredients

2 cups Original Bisquick™ Baking Mix

2/3 cup 2% milk

Chopped fresh parsley, if desired

Instructions

In medium bowl, mix Bisquick and milk just until Bisquick is moistened and a soft dough forms.

Drop dough by large spoonfuls onto boiling stew; reduce heat until liquid maintains a simmer.

Cook uncovered 10 minutes. Cover and cook and additional 10 minutes or until dumplings are no longer doughy in the center.

Spoon stew into serving bowls. Use slotted spoon to carefully place a dumpling on top of each serving. Sprinkle with chopped fresh parsley.

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

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.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday, since not everyone loves tacos. Today's offerings include Kung Pao Tofu and All-Purpose Biscuits. Enjoy!

PASTA ALLA TRAPANESE (SICILIAN TOMATO PESTO)

This is from John Mitzewich (aka Chef John) at AllRecipes.

For this recipe, John wrote, "I'm excited to share my version of pasta alla Trapanese, featuring Sicily's amazing tomato pesto. I love the green Genovese-style pesto, but when super-sweet cherry tomatoes are in season, I really believe this is the best pesto."

Prep Time: 20 minutes; Cook Time: 15 minutes; Total Time: 35 minutes; Yield: 8 servings

To view this yumminess online, go to https://www.allrecipes.com/pasta-alla-trapanese-sicilian-tomato-pesto-recipe-7571415.

Ingredients

1/2 cup whole roasted almonds

4 cloves garlic

1 teaspoon kosher salt, plus more to taste

1 cup grated pecorino Romano cheese, plus more to taste

1 cup packed fresh basil leaves

4 mint leaves (optional)

1/2 cup extra virgin olive oil

1 pound red cherry tomatoes or red grape tomatoes

1 pound busiate pasta, or other curly shaped pasta, such as fusilli

Directions

Bring about 2 cups of water to a boil, remove from the heat, and stir in almonds; let sit for 3 to 4 minutes. Drain, and once cool enough to handle, rub skins off with your hands; alternately; transfer drained almonds to a kitchen towel, then fold up the towel and rub almonds until skins come off.

Crush sliced garlic with kosher salt in a mortar and pestle into a smooth paste. Alternately, place garlic on a board and sprinkle kosher salt on top; use the flat side of the knife to flatten, mash, and scrape the garlic and salt mixture until it is a smooth paste.

Add peeled almonds to the jar of a blender, followed by the cheese, basil, mint, garlic paste, oil, and tomatoes. Add the ingredients in this order, so that the almonds and cheese have a chance to grind before the wetter ingredients mix in.

Begin to pulse blender on and off until almonds and cheese are ground, then continue to pulse until remaining ingredients are incorporated. Blend on high until the pesto is as coarse or smooth as you like.

Taste for salt, and adjust. Set aside while pasta is cooking.

Bring a large pot of lightly salted water to a boil. Cook busiate pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Transfer pasta into a bowl with a strainer. Reserve starchy cooking liquid.

Add about 1/3 cup of the pasta water into the bowl, and then transfer in the pesto, along with a large pinch of salt, and toss to coat. More pasta water can be added to adjust the texture. Once mixed, add another optional handful of cheese, and toss one last time. Serve immediately.

KUNG PAO TOFU

This yumminess is from Ham El-Waylly in The New York Times cooking enewsletter. For this recipe, Ham wrote, "Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple. Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly. Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture. The cornstarch coating helps the tofu brown, makes it crisp and acts as a sponge for the savory, spicy, tingly sauce."

Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 1 hour; Yield: 3 to 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025397-kung-pao-tofu.

Ingredients

1 (14-ounce) package extra-firm tofu

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons hoisin sauce

2 tablespoons rice wine or sake

1 tablespoon black vinegar (or rice wine vinegar)

2 teaspoons toasted sesame oil

1/2 teaspoon freshly ground white pepper or 1/4 teaspoon finely ground white pepper

3 garlic cloves, finely grated

1 (1-inch) piece fresh ginger, peeled and finely grated

2 teaspoons cornstarch (for the sauce) plus 1/4 cup (for the tofu)

Salt

Grapeseed or other neutral oil, as needed

1 red bell pepper, cut into 1/2-inch squares

2 celery stalks, cut into 1/4-inch slices

4 scallions, cut into 1-inch chunks

1 teaspoon Sichuan peppercorns (optional)

4 whole Tianjin chiles or chiles de árbol, crushed

1/3 cup roasted peanuts

1/4 cup roughly chopped cilantro leaves and tender stems

White rice, for serving

Preparation

Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.

While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons cornstarch and 1/3 cup water until combined.

After the tofu has been pressed, unwrap it and cut into 3/4-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in 1/4 cup cornstarch; set aside.

In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.

Add the red bell pepper, celery and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the Sichuan peppercorns and chiles and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.

BROCCOLI NOODLES AND CHEESE CASSEROLE

This is from allrecipes and submitted by "MessyChef", who wrote, "This is a quick and easy recipe if you are in a hurry – just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit."

Cook Time: 30 minutes; Total Time: 30 minutes; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/20004/broccoli-noodles-and-cheese-casserole/.

Ingredients

1 (16 ounce) package egg noodles

1 head broccoli, cut into florets

2 cups cottage cheese

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.

Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.

BLACK BEAN AND SALSA SOUP

This is from allrecipes, and was submitted by someone named Maryanne. Maryanne wrote, "This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together."

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 4; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/14132/black-bean-and-salsa-soup/.

Ingredients

2 (15 ounce) cans black beans, drained and rinsed

1-1/2 cups vegetable broth

1 cup chunky salsa

1 teaspoon ground cumin

4 tablespoons sour cream

2 tablespoons thinly sliced green onion

Directions

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.

Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

HERBED CARROT SOUPALL-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.

EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA

This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!

“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.

“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”

Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings

To view this online, click here.

Ingredients

1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)

1 9-ounce package frozen raw spinach (well thawed and drained)

1/2 cup grated Parmesan cheese

3 eggs

3 cups low-fat cottage cheese

3 cups pre-made or store-bought pasta sauce

3 cups grated low-moisture part skim mozzarella cheese

Directions

Pre-heat the oven to 325 degrees F.

In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.

Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.

Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.

Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.

Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.

Allow to sit for 10 to 15 minutes before serving.

Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein

Bread

There's something special about homemade Bread. It tastes wonderful, makes the house or apartment smell great, and gives a sense of accomplishment to pull this from the oven.

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.

Bread

There's something special about homemade Bread. It tastes wonderful, makes the house or apartment smell great, and gives a sense of accomplishment to pull this from the oven.

That said, today's offerings include Egg Cinnamon Bread and Browned Butter Jalapeno Cornbread. Enjoy!

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.

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.

TEXAS MOPPIN' ROLLS

Yield: 12 rolls.

Years ago, when I first got cable, I was channel-surfing and discovered a show called Breaking Bread with Father Dominic. While the show was on one of the PBS stations, it took cable to get me channel-surfing.

Anyway, Father Dominic's show was interesting, as I had loved making homemade bread for years. (I still do.) I was disappointed when the show ended. But I do intend to buy a one or two of his cookbooks.

This is one of his recipes that I frequently make, frequently to go with chili or homemade spaghetti. Definitely yummy!



Ingredients

2 packages Fleischmann's Active Dry Yeast

1 teaspoon honey

2 cups lukewarm water

1 teaspoon salt

1 1/2 teaspoons crushed red pepper

1/2 cup minced onion

1 cup shredded Monterey Jack cheese

1/2 cup shredded Cheddar cheese

6 1/2 to 7 cups all-purpose flour, divided

Directions:

Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.

Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.

Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.

While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.

Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.

"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)

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.

BAKING POWDER BISCUITS

This is from the July/August 2004 issue of Vegetarian Times, page 45. It begins, "If you want to make your own baking powder, the formula is very simple: Combine 1/4 cup cream of tartar with 2 tablespoons baking soda, and sift the two together three times. Store the powder in a tightly sealed container away from sunlight. When cutting out biscuits, don’t twist cutter; cut straight through dough to work surface. This recipe makes 8 biscuits."

To view this online, go to https://www.vegetariantimes.com/recipes/baking-powder-biscuits/.

Ingredients

2 cups sifted all-purpose flour

1 Tbs. baking powder, preferably homemade (see above)

1 tsp. salt

4 Tbs. cold, unsalted butter, cut into 1/2-inch pieces

3/4 cup heavy cream

Preparation

Preheat oven to 450F. Line a baking sheet with parchment paper, and set aside.

Put flour, baking powder and salt in a mixing bowl, and whisk to mix. Using fingers or 2 forks, quickly work butter into flour until it is the texture of oatmeal with some larger lumps remaining. Make a well in center of flour, and pour in cream. Stir just until blended.

Turn dough onto a lightly floured surface, and knead briefly but strongly, for 6 or 7 strokes. Roll out dough to a thickness of 1/2 inch. Using a floured fork, prick surface of dough all over at 1-inch intervals, taking care that fork goes through dough.

Using a 3-inch biscuit cutter, stamp out dough. Place biscuits close together on baking sheet.

Bake in center of oven for 8 to 12 minutes, or until biscuits are crusty and are a rich golden brown. Remove from oven, and serve.

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