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.
Posted in Breads, Breakfast, Carol and Bruce's Recipes, Cookbook V2
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.
Posted in Breads, Breakfast, Carol and Bruce's Recipes, Cookbook V2
Cake
1 c flour
1/2 t baking powder
1 t salt
3/4 c sugar
1/4 c shortening
1 egg
1/2 c milk
2 c blueberries, floured
Topping
1/2 c sugar
1/3 c flour
1 tsp cinnamon, more if desired
1/4 c butter, softened
Sift together flour, baking powder, and salt in a bowl and set aside. Mix sugar and shortening. Add egg and mix. Beginning and ending with flour mixture, add flour mixture and milk to the sugar mixture. Fold in blueberries and pour batter into a 9″ pan.
Blend all topping ingredients together, using cold butter to prevent it from becoming pasty. Sprinkle on top of batter and bake at 350 for 45 minutes.
Notes: Tom and I spent some great weekends in Cape May, New Jersey. This is a recipe from a fund-raising cookbook I bought there about fourteen years ago. We have this a lot in the summer and it has become a tradition to make it for Shannon’s birthday breakfast. This year, I took it to her in the hospital the day Benjamin was born, so maybe we should change the name to Benjamin’s Blueberry Birthday Cake.
Posted in Breakfast, Cookbook V2, Rita and Tom's Recipes
Tagged blueberries, cake, coffee cake
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.
Posted in Breads, Breakfast, Cookbook V2, Rita and Tom's Recipes
Tagged coffee cake, cranberries, nuts
2 ½ c rice krispies
2 c oats
½ c raisins
½ c brown sugar
½ c light corn syrup
½ c peanut butter
1 t vanilla
½ c chocolate chips
Combine the first three ingredients in a large bowl and set aside. Bring the brown sugar and corn syrup to a boil in a small sauce pan, stirring constantly, over medium heat. Take pan away from the heat and stir in the peanut butter and vanilla until blended. Pour this mixture over the cereal mixture and stir until coated. Let it stand for ten minutes. Stir in the chocolate chips. Press into a 13×9” glass or metal pan. Let stand until firm before cutting into bars.
Posted in Breakfast, Cookbook V2, Katie and Dan's Recipes, Snacks
Tagged chocolate, granola, peanut butter, raisins
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.
Posted in Breads, Breakfast, Cookbook V2, Marian and Joe's Recipes
Tagged cinnamon, coffee cake, nuts
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.
Posted in Breads, Breakfast, Cookbook V2, Desserts, Maureen and Ron's Recipes
1 c flour
1 c milk
3 eggs
1 pinch salt
¼ c sugar
Combine ingredients, adding more flour or milk if too thick or too runny. Pour by quarter cupfuls into a crepe pan, swirling batter around. Cook until golden brown on both sides. Serve with fruit, butter, powdered sugar, or syrup.
On half an English muffin, buttered, place 1 poached egg and avocado slices. Top with hollandaise sauce.
Posted in Breakfast, Entrees, Jeanne and Tim's Recipes, Vegetarian
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.