Category Archives: Breads

Date Cake

Posted on March 15, 2014 by | Leave a comment

2 pkg dry yeast
¾ c + 3 T sugar
¼ t salt
¾ c butter
3 eggs, separated
2 ¾ c flour
1 pkg pitted dates, chopped
1 c chopped nuts

Dissolve yeast in ½ c warm water. Add 3 Tbsp sugar, salt, butter, egg yolks, and 1 c flour. Beat until blended. Stir in remaining flour and mix well. Cover tightly, refrigerate 2 hours.

Make meringue with egg whites and ¾ c sugar.

Divide dough in half, roll into rectangles. Spread with meringue, sprinkle with dates and nuts, and roll up as for jelly rolls. Seal edges and ends tightly.

Place on baking sheets, curving to form U-shapes. Let rise in a warm place 1 hour or until light to touch. Bake at 350 for 25 to 30 minutes. Remove from oven, cool, frost with powder sugar maple icing if desired.

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Posted in Breads, Breakfast, Carol and Bruce's Recipes, Cookbook V2

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Carol’s Cinnamon Bread

Posted on March 15, 2014 by | Leave a comment

12 c flour
4 c water
1 1/2 T yeast
2 T sugar
1/4 c oil
1 T salt
brown sugar
cinnamon
raisins
butter

Dissolve yeast and sugarin water. Add remaining ingredients. Raise twice. Divide dough into four pieces. Roll out to 12 x 10″. Spread with butter, sprinkle with brown sugar, cinnamon, and raisins. Roll up like a jelly roll and place on pans. Raise again, then bake at 350 for about 20 to 30 minutes until done.

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Posted in Breads, Breakfast, Carol and Bruce's Recipes, Cookbook V2

Cranberry Coffee Cake

Posted on March 15, 2014 by | Leave a comment

1 stick butter
1 c sugar
2 eggsg
2 c flour
1 t baking powder
1 t soda
½ t salt
1 c sour cream
1 t almond extract
1 small can cranberry sauce
½ c chopped nuts
2 t sugar
½ t cinnamon

Cream butter, add sugar and cream well. Add eggs and mix well. Sift dry ingredients together and add alternately with sour cream that’s had almond extract stirred into it. Pour into greased tube pan, first a layer of batter, then a layer of cranberry sauce, finishing with a batter layer. Sprinkle with nuts, sugar, and cinnamon. Bake at 350 for 55 minutes.

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Posted in Breads, Breakfast, Cookbook V2, Rita and Tom's Recipes

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Sleep-Over Coffee Cake

Posted on March 15, 2014 by | Leave a comment

Cake
2 c flour
1 c sugar
1 c buttermilk
2/3 c butter
½ c brown sugar
2 large eggs
2 T dry milk
1 T cinnamon
1 t baking soda
1 t baking powder
½ t salt

Topping
½ c brown sugar
½ c chopped pecans
½ t ground nutmeg
¼ c melted butter

The night before: Grease and flour a 9×13” baking pan. In a large bowl of an electric mixer, combine all cake ingredients. Mix at low speed until well blended, about four minutes. Place in prepared pan. Mix dry topping ingredients together and sprinkle evenly over the batter. Refrigerate overnight.

The next morning, drizzle with melted butter. Place in 350 oven and bake for 30 minutes, until the top is a rich golden brown. Cool for 15 minutes and serve warm.

Notes: From the Seattle Junior League Cookbook.

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Posted in Breads, Breakfast, Cookbook V2, Marian and Joe's Recipes

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Pumpkin Bread

Posted on March 15, 2014 by | Leave a comment

½ c margarine, softened
1 c sugar
2 eggs, beaten well
1 ¾ c flour
½ t nutmeg
1 t baking soda
¼ t ginger
¼ t ground clove
1 t cinnamon
½ t salt
¾ c canned pumpkin
¾ c chocolate chips
¾ c chopped nuts
½ c powdered sugar
1/8 t cinnamon
1-2 T milk

Beat margarine and sugar until fluffy. Add the eggs, beating well. Combine dry ingredients and mix them in alternately with the pumpkin. Stir in chocolate chips and nuts. Pour into a greased long pan. Bake at 350 for 65 – 75 minutes. When cool, mix powdered sugar, cinnamon, and milk for form icing, then drizzle it over the top.

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Posted in Breads, Breakfast, Cookbook V2, Desserts, Maureen and Ron's Recipes

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Ron and Lil’s Dinner Companion

Posted on March 15, 2014 by | Leave a comment

It drives Maureen a little nuts, but Dad and I have to have our bread at dinner with a deep dish of olive oil, which gets passed across the table at every bite. Variations include Marisa’s with balsamic vinegar splashed into the oil, but I prefer it very green and straight up.

1 loaf Italian bread, non-sour, such as Como or Ciabatta, with holes to hold the oil
1 bottle extra virgin olive oil, very green and, preferably, very expensive, from the mother country if at all possible

Tear and dip. Do not worry about drips.

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Posted in Breads, Cookbook V2, Lily's Recipes, Sides

Bruschetta

Posted on March 15, 2014 by | Leave a comment

1 loaf italian bread, a non-sour, soft bread with few holes so that it will hold the topping.
6 Roma tomatoes
3 ounces kalamata olives, pitted, preferably from the deli
1 package fresh basil
4 cloves garlic
4 ounces feta cheese, from the deli
extra virgin olive oil

Dice tomatoes. Dice olives. Dice basil leaves. Dice garlic. Mix all. Crumble in feta cheese. Coat lightly in olive oil. Add minced garlic to taste.

Slice bread rather thickly. Paint both sides of the slice with olive oil and broil in oven or brown in pan on top of the stove, so that outside is toasted and crunchy and the inside is soft. Serve bread and topping separately. For the most scrumptious combo, pile toasts high with topping. Serves about 4-5, depending on how much you love this stuff!

Notes: Thanks to Pat (our food-fantastic friend of the family), I am famous among my family for this dish, which even non-tomato-eating Ellen likes! It took burning a few of my mom’s brand new pans (and some other things around the kitchen) for Pat to teach it to me and to get the crostini toasted just right, but it’s almost better than anything I ever ate in Italy! An anytime great appetizer.

Pronounced: bru-SKAY-tah. Warning: Can be messy to eat, and hands smell of garlic and olives for days after preparation, but very worth it.

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Posted in Appetizers and Dips, Breads, Cookbook V2, Lily's Recipes

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Zucchini Bread

Posted on October 11, 2013 by | Leave a comment

3 c flour
3 eggs
2 c sugar
1 c oil
1 t vanilla
2 c grated zucchini
1 c chopped nuts
1 t cinnamon
1 t salt
1 t baking soda
1 t baking powder
½ c sour cream

Preheat oven to 350. Grease two 9x5x3” pans. Put flour in bowl. Beat eggs and add with rest of ingredients to flour. Mix well. Pour into greased pans. Bake at 350 for one hour. Cool in pans on wire rack. Store in plastic wrap. Comment: Easy and dee-lish. Freezes well.

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Posted in Breads, Marian and Joe's Recipes, Original Cookbook

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Cinnamon Raisin Bread/Rolls

Posted on October 9, 2013 by | Leave a comment

Put 1 c warm milk and one package yeast in mixing bowl and let stand five minutes. Stir. Add ¼ c sugar, 1 t salt, ¼ c soft butter and 2 eggs. Beat thoroughly with mixer and add 1 ½ c flour. Remove beater and let dough rise 40 minutes. Mix in 1 c flour. Use enough more flour to make the dough barely firm enough to handle. Cover and chill ½ hour. Knead and roll out into rectangle ½” thick. Spread with softened butter, sprinkled with ¼ to ½ c cinnamon sugar, heavy on the cinnamon. Press raisins into dough. Roll up like a jelly roll. Slice into about ½ to 1” slices. Place on buttered cookie sheet. Allow to rise. Bake at 400 for about 10-12 minutes, until delicately browned. Frost with confectioner’s sugar and cream. These freeze well.

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Posted in Breads, Breakfast, Carol and Bruce's Recipes, Original Cookbook

Rye Bread

Posted on October 9, 2013 by | Leave a comment

2 pkg dry yeast
½ c light brown sugar
1 T + 1 t salt
¼ c oil
2 c warm water
2 ½ c rye flour
4 ½ c white flour
1 T caraway seed

Put yeast, sugar, salt, oil and water into bowl and stir. Add rye flower and beat three minutes. Add caraway seeds. Add three cups white flour and beat three minutes. Spread board with one cup flour and knead bread 10-20 mi nutes until dough is only slightly sticky and quite bouncy. Shape into two buttered loaf pans, smooth ragged edges. Cover with greased foil or wrap loosely. Allow to rise until double or place in refrigerator overnight. Bake in 375*  preheated oven. If dough was refrigerated, take pans from refrigerator immediately before placing in oven. Bake, middle shelf, one hour.

2 pkg dry yeast
½ c light brown sugar
1 T + 1 t salt
¼ c oil
2 c warm water
2 ½ c rye flour
4 ½ c white flour
1 T caraway seed

Put yeast, sugar, salt, oil and water into bowl and stir. Add rye flower and beat three minutes. Add caraway seeds. Add three cups white flour and beat three minutes. Spread board with one cup flour and knead bread 10-20 mi nutes until dough is only slightly sticky and quite bouncy. Shape into two buttered loaf pans, smooth ragged edges. Cover with greased foil or wrap loosely. Allow to rise until double or place in refrigerator overnight. Bake in 375*  preheated oven. If dough was refrigerated, take pans from refrigerator immediately before placing in oven. Bake, middle shelf, one hour.

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Posted in Breads, Carol and Bruce's Recipes, Original Cookbook