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Baked Good: Bars -Crackers - Cakes- Muffins- Breads: Sweet Yeast

Crackers:

Recipes- Baked Good: Bars -Crackers - Cakes- Muffins- Breads: Sweet Yeast

Crackers:

Moms Crackers

 

Wheat Thin crackers: (our family fave)

3 cups oats

2 cups flour

1 cup wheat germ

3 T sugar

1 t salt

¾ cup oil

1 c water

Mix ingredient and roll out onto 2 cookie sheets. Sprinkle with salt and lightly roll again w/ tumbler. Cut and cook at 350 for 20 minutes. Outer ones are done first, remove and continue to bake.

 

Wheat thins: (have not tried)

3 cups water

2 ½ cups rice flour

2 cups white flour

2 cups millet flour

3 t salt

4 cups oats

8T sugar

1 cup oil

 

 

 Rice/wheat thin crackers:

2 ½ c rice flour

2 cups amaranth flour

3 t salt

4 cups oatmeal

 8 T sugar

1 cup olive oil or coconut oil

3 cups water

Flatten onto cookies sheet, salt, and cut with big knife/.

 

 

Oatmeal crackers:

2 cups tolled oats

1 cup flour

½ cup sugar

½ cup butter

1 egg

½ tsp salt

½ tsp baking soda

Mix dry, cut in butter/lard, add egg, salt, baking soda and enough milk to make a stiff dough. Roll out thin, cut into shapes. Place on greased c. sheets, bake 325 till browned.

 

Cheese crackers:

5 T butter

¼ cup cheddar cheese

2 cups flour

¼ cup water

½ cup rolled oats

 

Mix all, forms a soft dough, roll out, bake 350.

 

Graham crackers: (another family fave)

¾ cup whole wheat or graham flour

1 ½ cups flour

½ tsp salt

1 tsp baking soda

1/3 cup brown sugar

1/3 cup butter or lard

 ¼ cup honey warmed

3 Tb water.

Combine flours, salt, baking soda and brown sugar. Cut in butter. Combine water and honey, add to dry. Blend. Roll out half the dough to ¼ in thickness. Prick w/ fork. Repeat w/ rest of dough. Bake at 375 for 8-10 minutes or until golden. Remove and cut into squares. Cool.

 

 

Yancy bars

¼ cup agave syrup

¾ cups flax

1/3 cup sunflower seeds

1 cup coconut

1 tsp salt

2 tsps. cinn.

2 tsps. baking soda

1 cup oats

¼ cup oil

¼ cup coconut butter

½ cup white rice flour

½ cup brown

½ cup white sugar

¼ cup raisins

¼ cups cranberries

½ cup walnuts

½ cup quinoa

1 cup water

 

 

Pumpkin Bars ​

4 eggs

2 cups sugar

1 cup veg oil

15 oz can pump

2 cups flour

2 tsp baking powder

2 tsp cinn

1 tsp baking soda

1/2 tsp salt

1/2 tsp ginger

1/2 tsp cloves

 

 

350

Grease bottom of pan, beat eggs, sugar, oil, and pump till smooth, add rest of ingredients and mix. Bake for 25-30 min.

 

Frosting:

Beat 1 8 oz package crème cheese, 1/3 cup butter, 1 tsp vanilla and 2 cups powdered sugar.

Kind Bars

1 tsp. vanilla

2 cup coconut

2 cup almonds (soaked, toasted)

2 cups pumpkin seeds (soaked, toasted)

1 cup honey

 

Mix, pat into 13 x 9 2

Bake at 300 for 15 min.

Sit for 30 min. Cut, let sit, will harden in time.

 

Cakes

 

Jonesy’s Favorite Carrot Cake -(From the Lady at the Bank) Submitted by Audrey Jones

Cake:

2 ¼ c sifted flour

1 Tsp Baking Soda

¼ tsp salt

1 tsp cinnamon

1 tsp vanilla

1 ¼ c cooking oil

2 c sugar

3 eggs

2 c grated carrots

1 c crushed pineapple drained

1 c chopped nuts

 

Sift dry ingredients together, set aside.

In a large mixing bowl, cream oil, sugar, and eggs well. Add in flour mixture, mix well. Add carrots, nuts, and pineapple; stir until combined.

Grease a large tube pan or Angel Food Cake pan. Preheat oven to 350 degrees.

 

Bake 90 minutes. Cool for 10 minutes. Turn out onto rack to cool completely.

 

Frosting:

1 box powdered sugar

1 stick butter, room temp, cut into pieces

1 8 oz pkg cream cheese, room temp, cut into pieces

Milk

Cream the butter and cream cheese together. Add the powder sugar and cream well. Add milk, slowly, by 1 tablespoonfuls, beating well after each addition, until desired consistently.

 

 Kathy Morey’s choc (any kind of pudding) cake

 

1 package chocolate cake mix

1 package (4 oz size) INSTANT choc. pudding mix (or use lemon pudding and lemon cake mix)

4 eggs

1 cup water

1/3 cup vegetable oil

1 cup choc. chips (optional)

 

Preheat oven to 350 degrees. Grease and flour Bundt pan.

 

Combine cake mix, pudding mix, eggs, water, and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Add chocolate chips. Pour into pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. Frost if desired powdered sugar atop.

 

 

Julie Flynn’s family fave cake:

 

1 pkg yellow cake mix

1 pkg vanilla instant pudding mix

4 eggs

3/4 cup oil

3/4 cup sherry or white wine

1 tsp nutmeg

 

mix, put in tube pan, bake 350. when cool, dust with powdered sugar. enjoy!

 

 

 

 

  

Choc coconut cake

2 T butter coconut oil

¼ cup cocoa powder

2 T coconut milk

3 eggs

¾ sugar

¼ tsp salt

¼ tsp vanilla

¼ cup coconut flour

¼ tsp baking powder

 

In pan, blend butter and cocoa powder. Remove and let cool. In bowl, mix coconut milk, eggs, sugar, salt, vanilla. Stir in cocoa mixture, combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased muffin cups. Bake at 400 degrees for 15 min.

 

Moist Chocolate Cake

 

Mix all these ingredients in a large mixing bowl.

 

2 cups flour

2 cups sugar

1/2 cup cocoa

1/2 tsp salt

1 Tbsp soda

2 eggs

1 tsp vanilla

1 cup buttermilk

1 cup Crisco oil

 

Mix all the above very well then add 1 cup boiling water very slowly.  Batter will be very thin. Pour into a greased 9 x 13 pan. Bake at 325 degrees for 1 hour.

Frost with a fluffy white frosting.

This has been in my family for years and you should see my recipe card, covered in chocolate.

The moistest cake I have ever made from scratch

 

 

 

 

 

Amazing frosting: by Mary jane:

 

In pan mix.

 5 T. flour and 1 c milk.

Cook till thick, stir constantly. Let cool.

Cream together:

 1 cup sugar

 1 cup butter

1 t vanilla.

 Add to flour mix. Beat until done/spreadable and it looks like whipped cream.

 

 

Chocolate Zuke Cake

1/3 c butter

1 1/3 c sugar

1/3 cup oil

2 eggs

1 t vanilla

½ cup sour milk or milk with lemon juice

1 c ww flour

4 T cocoa

½ t baking powder

1 t baking soda

½ t cinnamon

2 cups grated zuke

1/3 cup choc chips

1/3 cups nuts.

Mix dry, mix wet, mix. pour into greased 13x9x2. Sprinkle with chips and nuts. Bake at 325 for 40 minutes.

 

Choc zuke cake take 2

 

Ingredients

2 1/2 cups regular all-purpose flour, unsifted

2/3 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup soft butter, coconut oil and olive oil mix

1 cup rapidurA

1/2 cup honey

½ cup sugar

4 eggs (or sub)

2 teaspoons vanilla

2 teaspoons grated orange peel

3 cups coarsely shredded zucchini

1/2 cup milk of any kind (coconut, rice milk, almond mild or water)

2 cup chopped walnuts

Glaze (directions follow)

 

 

Preheat the oven to 350°F.

 

 

1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

 

2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

 

3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

 

4 Pour the batter into a greased and flour-dusted 10-inch tube pan or Bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

 

Frosting:

In pan for stove:

5T flour

1 cup milk

Cook till thick stirring constantly

Cool

Cream together 1 cup sugar, 1 cup butter and 1 tsp vanilla, mix to flour mix that is cooled, beat until looks like whip cream.

 

 

 

Coconut Flour Cake: Ingredients

1 dozen eggs

2 cups coconut milk (see sources)

up to 3/4 cup honey

2 teaspoons vanilla extract

1/2 teaspoon coconut extract

1/2 teaspoon orange extract

2 cups coconut flour, plus extra for greasing the pan (see sources)

1/2 teaspoon baking soda

1/4 teaspoon unrefined sea salt

coconut oil, for greasing the pan (see sources)

1 recipe coconut frosting

Coconut Flour Cake: Method

Preheat the oven to 350 degrees Fahrenheit.

Beat a dozen eggs, two cups coconut milk and up to three-quarters of a cup of honey together with vanilla, coconut, and orange extracts until smooth, creamy, and uniform in both color and texture.

Dump two cups coconut flour, a half-teaspoon baking soda and a quarter teaspoon unrefined sea salt into the mixture of eggs, honey, and extracts, and continue to beat until a smooth batter forms.

Grease and flour two eight-inch cake tins.

Pour, or spoon, the cake batter into the greased and floured tins, shaking them to even out the batter and smoothing it with the back of a spoon or with a rubber spatula.

Bake in an oven preheated to 350 degrees Fahrenheit for about forty minutes, or until the cake separates from the sides of the tin and a toothpick inserted into the cake’s center comes out clean.

 

Allow the cake to cool completely before removing from the tin and frosting with the coconut frosting below.

YIELD: two eight-inch cakes

TIME: about five to ten minutes (active time), forty minutes (baking time), forty minutes to one hour (cooling time)

 

Coconut Frosting: Ingredients

2 cups coconut spread (see sources)

1/2 cup virgin coconut oil (see sources)

up to 1/3 cup honey

1 teaspoon vanilla extract

1 teaspoon coconut extract

Coconut Frosting: Method

Beat all ingredients together until thoroughly combined.

Refrigerate the frosting for five to ten minutes so that it stiffens a bit.

Remove from the refrigerator, beat for about one minute.

Frost your cake.

YIELD: about two and a half cups frosting, or enough for an eight-inch, two-layer cake.
TIME: about ten to fifteen minutes

 

Muffins and Sweet Muffin like Breads

Mom’s and Carlie’s favorite pineapple muffins:

 

8 oz. crushed pineapple w/ juice

1 cup oats

½ cup sour cream or buttermilk or yogurt

1/3 cup butter or oil

1/3 cup rapidura sugar

1 egg

1 ¼ cup flour

1 t baking powder

½ tsp. baking soda

Combine undrained pineapple, oats, sour cream and let stand for 15 minutes at least. Cream butter with sugar, stir in egg. Mix flour with baking powder and add to creamed mixture alternately with the oat mixture. Bake in well-oiled muffin tins at 400 for 25 minutes, don’t overbake! 1 doz.

 

 

Applesauce or pumpkin muffs:

Use all applesauce in place of pump if you want just applesauce muffs. We pour this into muffs, bread and thinner ‘bars’ and it all works well and freezes well!

12 eggs

3 cups sugar

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon nutmeg

1 tablespoon cinnamon

1 teaspoon cloves

1 1/2 cups oil

8-10 cups flour/some oats

2 cups flax meal

6-9 cups pumpkin/applesauce

Water

Bake at 325 until done

 

Nanny’s Pumpkin Bread - Audrey Jones

 

5  1/3 c All-purpose Flour

2 sticks + 5 1/3 Tbsp butter, room temperature

3 tsp Salt

2  2/3 c sugar

2 tsp baking soda

8 large eggs, lightly beaten

1 tsp baking powder

4 cups canned pumpkin (32 oz)

2 tsp Ginger

2 c coarsely chopped walnuts or pecans

4 tsp Cinnamon

 

1 tsp Ground Gloves

 

 

Yields 4 pumpkin loaves

Preheat oven to 350 degrees and position rack in lower 1/3 of oven.  Have all ingredients at room temperature. Grease Four 8 ½ x 4 ½ (6 cup) loaf pans. Whisk dry ingredients together.

In a separate bowl, beat butter and sugar together, on high speed until lightened in color and texture, 2 to 3 minutes.

Add in the flour mixture. Gradually beat in the pre-beaten eggs.

Fold in pumpkin and nuts, until just combined.

Spread batter evenly into the pan. Bake until toothpick inserted in center comes out clean—50-60 minutes. Let cool in the pan for 10 minutes before turning out onto rack to cool completely.

 

 

 

 

 

 

Lemony Zucchini Bread

 

Prep: 25 min.

Bake: 50 min. + cooling

Yield: 2 loaves

 

4 cups all-purpose flour

1 ½ cups sugar

1 package (3.4 ounces) instant lemon pudding mix

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

4 eggs

1 ¼ cups milk

1 cup vegetable oil

3 tablespoons lemon juice

1 teaspoon lemon extract

2 cups shredded zucchini

2 teaspoons grated lemon peel

 

In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini and lemon peel.

Pour into two greased 9” x 5” x 3” loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

 

Blueberry sour cream muffins

2 cups flour

1 tsp baking powder

1/4 teaspoon baking soda

2 eggs

1 Cup sugar

1/2 teaspoon salt 1/2 cup oil

1 teaspoon vanilla

1 Cup sour cream

1 1/2 cups blueberries

don't overmix

375 degrees for 25 to 30 minutes

 

Blueberry oatmeal muffin with shredded carrots

1/2 cup coconut milk

1/2 cup milk of any kind

One Cup oats

combine above and set aside for 20 minutes.

 

Preheat oven to 425

prepare 12 count muffin pan

 

mix together 1/2 cup almond flour

three quarter cup gluten free or regular flour

one teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

 

Mix:

1/2 cup melted coconut oil or butter

1/2 cup honey

one large egg

one teaspoon vanilla

One Cup blueberries

 

mix the wet the dry the oats and berries

spoon batter into liners to the top

sprinkle with a little extra oats and sugar if you want

bake for 5 minutes at 4:25 then reduce temp to 350 for another 15 minutes or so

 

 

 

 

 

Pumpkin muffins by Gemma

¾ cup sugar

¾ cup molasses

½ cup coconut flour

½ cup chia

½ hemp

1 cup rice flour

1 cup normal flour

1 cup oatmeal

1 ½ cup flax meal

1 ½ tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. cloves

2 tsp. baking soda

1 cup vegetable oil

4 eggs (we did half egg replacer)

(2/3 cup water)

2 cup pumpkin

 

Blend dry ingredients, add liquid ingredients, and mix well. Add pumpkin last. 350 for about 20-25

Topping: butter, brown sugar, oatmeal, and flax meal (you can put this if you want but you don’t have tooJ)

 

Pumpkin muffins

1 1/2 cup sugar

3 ½ cup ww flour

1 cup oatmeal

1 ½ cup flax meal

1 ½ tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. cloves

2 tsp. baking soda

1 cup vegetable oil

4 eggs

(2/3 cup water)

2 cup pumpkin

Blend dry ingredients, add liquid ingredients, and mix well. Add pumpkin last. Pour into 2 greased 9/5 loaf pans 350 for 1 ¼ hours for the larger loaves, less for smaller loaves

Topping: butter, brown sugar, oatmeal, and flax meal

 

Pump muffs:

3 eggs

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoon nutmeg, cinnamon and cloves

½ cup oil

2 cup pumpkin

½ cup flax

¼ cup quinoa flour

1 ½ cup rice flour

Bake @ 350 for about 15-20 minutes

 

 

Marie’s zuke muffins/bread:

 

¼ cup butter at room temp

1/3 cup veg oil

1 cup brown sugar

1 ½ cup flour

1 tsp. cinnamon

Pinch nutmeg

½ teaspoon baking soda

1 tsp. baking powder

½ tsp. salt

1 egg

1 cup zuke shredded

½ cup chopped walnuts

½ tsp. lemon zest

350 ovens, loaf pan greased.

 

Mix wet and dry separately up to the zuke.

Squeeze liquid from zuke. Fold in zuke, walnuts and lemon zest into batter. Bake 60 minutes or till brown and skewer comes out clean.

 

 

Raspberry Poppy seed Muffins- Makes 18

31/2 cups of whole grain flour (I used 1 1/2 cups of millet flour and the rest whole wheat pastry flour)
1 1/2 cups of water
2-3 tablespoons of lemon juice
1/4 cup of maple syrup
1/3 cup of coconut oil

The night before, mix the above ingredients in a bowl, just until combined. Let sit on the countertop or other warm place overnight. This is what my batter looked like at this point.

The next morning, preheat the oven to 400 degrees, grease your muffin tins and add in the rest of the ingredients.

1/1/2 cups of raspberries (I used frozen)
2 eggs, beaten
3 teaspoons of baking powder
1 teaspoon of salt
2 tablespoons of poppy seeds

Fill muffins tin 3/4 full and cook for 20-25 minutes. Until the muffins are just starting to brown and a toothpick comes out clean, when stuck in the middle of the muffin. Remove to cooling racks, and enjoy

 

 

 

Pumpkin Bread

3 c sugar      

3 ½ c flour

1 ½ t salt

1 t cinn

1 t nutmeg

2 t baking soda

1 c veg oil

4 eggs

2/3 c water

2 c canned pump 1 #

Blend dry ingredients, add liquid ingredients, and mix well. Add pumpkin last. Pour into 2 greased 9/5 loaf pans 350 for 1 ¼ hours for the larger loaves, less for smaller loaves

 

Banana bread

1 ½ cup sugar

1 c oil

8 eggs pursed with 1-2 cups dates

12 mashed bananas

1 cup water

4 cups wheat flour,

1 c oatmeal

1 ½ cups flax meal

1 Tb baking soda

1 t salt

1 t baking powder

2 c walnuts

350 degrees

 

Banana bread: (from barbie bucy)

½ cup oil/butter

1 c sugar

2 eggs beaten

1tsp soda

2c flour

¼ tsp. salt

3 large bananas + 1 ½ cup

1 tsp. vanilla

Dissolve soda in 3T water. Then mix with oil. Add 1 cup flour and the salt, mix; add bananas and remaining flour and the vanilla.

Bake 375 for 30 min. loaf pan 45 min.

 

Barbie bucy’s Banana Bread – delux

3c oil

4 ½ c sugar

 12 eggs

4 ½ t soda

6c ww flour

6 c white flour

 1½ t salt

 3 c mushes ban

6 t vanilla

Choc chips

Nuts

Dissolve soda in ½ c water, then mx with eggs and oil.

Add ½ the flour, salt and mix well

 Add mashed bananas and remaining flour and vanilla.

Bake 375 25-35 min if thinner cake

                 45 min loaf pan

 

 

Evans Cranberry Bread:

6 cups flour

2 ½ cups sugar

1 T and 1 ½ tsp. baking powder

1 T salt

1 ½ tsp. baking soda

¾ cup butter

3 eggs

1 T orange zest

2 ¼ cups orange juice

6 cups cranberries chopped

350 ovens

Mix dry. Cut in butter till crumbly. Add egg, orange peel and juice, mix and fold in cranberries.

 

Pour into pans and bake 70 minutes.

 

Evan’s corn bread with coconut oil

Corn Meal:

3 cup corn meal

1 cup white flour

1 cup flour blend

¼ cup agave syrup

¼ cup brown sugar

2 T baking powder

2 c milk whole

2/3 cup coconut oil

4 eggs

 

 

Corn bread:

1 ½ cup corn meal

1 cup ww flour

¼ cup sugar

1 Tbsp. baking powder

1 tsp. salt

1 cup milk

1/3 cup oil

2 eggs

 

 

 

 

 

 

 

Cardamom braid – finish loaf - its traditional Scandinavian Christmas bread. Could be Easter

2 T yeast

3 cups flour

¾ tsp. ground cardamom

¾ cup milk

4 Tbls butter

1/3 cup sugar

½ tsp. salt

1 egg

Mix, need. Rise till double, about 1 1 /4 hours. Punch down, divide into thirds, and form into balls. Let rests 10 min. roll each ball into 16-inch rope. Line up, braid. Braid loosely, pinch ends and tuck under. Let rise covered about 40 minutes. Brush with milk and sprinkle with sugar. Bake at 375 for 20 minutes. 1 loaf.

 

 

Lemony Zucchini Bread

 

Prep: 25 min.

Bake: 50 min. + cooling

Yield: 2 loaves

 

4 cups all-purpose flour

1 ½ cups sugar

1 package (3.4 ounces) instant lemon pudding mix

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

4 eggs

1 ¼ cups milk

1 cup vegetable oil

3 tablespoons lemon juice

1 teaspoon lemon extract

2 cups shredded zucchini

2 teaspoons grated lemon peel

 

In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini and lemon peel.

Pour into two greased 9” x 5” x 3” loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

 

Yeast Breads and the like:

 

Laurie McDonalds Cardamom Braid Finish Loaf

2 T yeast

3 cups flour

¾ tsp ground cardamom

¾ cup milk

4 Tbls butter

1/3 cup sugar

½ tsp salt

1 egg

Mix, need. Rise till double, about 1 1 /4 hours. Punch down, divide into thirds, form into balls. Let rest 10 min. roll each ball into 16-inch rope. Line up, braid. Braid loosely, pinch ends and tuck under. Let rise covered about 40 minutes. Brush with milk and sprinkle with sugar. Bake at 375 for 20 minutes. 1 loaf.

 

Nanny’s Bread (To use for caramel nut rolls)Submitted by Audrey Jones

 

3 c warm milk

1 pkg dry yeast

¾ c sugar

3 tsp salt

¾ c soft butter

6 eggs

4 ½ c flour (3+ more cups)

 

Dissolve yeast in warm milk for 3 minutes.

Combine Yeast mixture, 4 ½ c of the flour and remainder of ingredients and beat well with electric stand mixer. 

Cover bowl with greased plastic wrap and a towel. Let rise, in warm spot, until double in size (about 40 minutes). Remove plastic wrap and reserve for later.

Mix in 3 more cups of flour and beat well again.  Add enough more flour to make it just barely firm (not too sticky) enough to handle.

Knead until smooth.

Cover with reserved plastic wrap. Chill ½ hour in refrigerator.

 

Nanny’s Caramel Nut Rolls

Submitted by Kathleen Ponto

Makes enough for one 13x9 and one 8” circle or square pan

 

Caramel:

½ cup butter            ¾ cup brown sugar

2 Tbsp Milk or cream         ½ tsp salt

 

Chopped, toasted walnuts

 

Line inside bottoms and sides of pans with parchment.

Cream the butter and sugar together for several minutes. Add the milk and salt and whip into frothy, creamy frosting.

Spread the frosting evenly on the bottom of the parchment-lined pans just barely thin enough so you can’t see the pan through the frosting.

Sprinkle chopped, toasted walnuts over the top of the caramel frosting. Cover with plastic wrap and set aside.

 

Rolls:

1 batch bread dough* (use “Nanny’s Bread” above, or use a basic white bread dough or sweet roll dough recipe, or frozen pre-made bread dough)

½ c melted butter               ½ c Cinnamon

1 c Sugar                   2 Tb brown sugar

 

Rolls:

Roll dough into rectangle, approx. ¼” thick. *

Brush melted butter over entire surface of bread dough to very edges. Sprinkle liberally with cinnamon and sugar. (Or you can whip softened butter with sugars and cinnamon and spread the paste over the dough).

Beginning on long side, roll dough up, gently pressing on final edge to seal. Let rest for a minute on seal. Using a very sharp knife or bread knife, slice the log into individual rolls, approximately 1 ½ “thick.

Lay the cinnamon rolls flat onto the prepared caramel nut pans, with space enough between edges of pan and each other, to rise. Approx. 6 rolls should fit in a round pan.

*Note: I have successfully substituted Rhodes readymade, frozen cinnamon rolls (leave off the cream cheese frosting packet) and this simplifies the process!

 

Preheat oven to 375 degrees.

Let rolls rise slightly (except for frozen Rhodes rolls which can be put directly into oven) in a warm dark place (not too warm to melt caramel).

Bake for 20 minutes, until golden brown and caramel just barely begins to bubble up the sides.

 

 

 

Basic Whole Wheat Bread:

3 T yeast

½ cup warm water

2/3 cup honey

Mix above and grow

Add 5 cup hot water

13 cups ww flour

2 eggs (op)

2/3 cup oil

2 T salt

 

In small bowl mix yeast, water, and honey. Mix hot water and rest, mix, rise, knead, rise, bake at 350 for 45 minutes.

 

Sarah Naff’s Sour Dough Bread:

 

(THIS PLAN ASSUMES THAT YOU ARE STORING A STARTER OF:  2/3 CUP OF FLOUR PLUS 1/2 CUP WATER.)

 

DAY 1: (2 periods of work, no more than 20 minutes each)

 

Refreshing your starter, your first build and making your soaker: APPROXIMATELY 10-20 MINUTES OF WORK ON DAY 1:

 

Refresh your storage starter:   Add 1/2 CUP WATER + 2/3 CUP FLOUR to the starter in the jar. Put half back in the jar to keep in the fridge and keep out half to build your bread.

 

First build: Add 1/2 CUP WATER + 2 CUPS FLOUR to the starter you kept out (total of 200 g water + 400 g flour)

 

Leave at room temp for 6-12 hours (Can then be refrigerated for several days if you aren't ready to use it for some reason)

 

Soaker: When you do the first build, also make your soaker.

 Combine 5 CUPS WATER with 10 1/2 CUPS FLOUR. Leave at room temp for 12-24 hours. (Can then be refrigerated for several days if you aren't ready to use it for some reason)

 

APPROXIMATELY 5-10 MINUTES OF WORK ON DAY 1, your second build:

 

Second build: Add 1 CUP WATER + 2 2/3 CUPS FLOUR to the starter.

Leave at room temp for 6-12 hours (Can then be refrigerated for several days if you aren't ready to use it for some reason)

 

DAY 2: (4 periods of work, no more than 10 minutes each)

 

APPROXIMATELY 10 MINUTES OF WORK ON DAY 2: making your final dough

 

Make your final dough: Combine the Soaker and the Starter and add 7 tsp salt (2 Tbsp + 1 tsp). Knead in the mixer for about 3-5 minutes. Put in container to rise for 6-8 hours. (But after about 2 hours you are going to fold the first of two times)

 

APPROXIMATELY 2 MINUTES OF WORK TWICE ON DAY 2: Fold dough 2 hours after your made your dough

 

 

APPROXIMATELY 2 MINUTES OF WORK TWICE ON DAY 2: Fold dough 4 hours after your made your dough or 2 hours after the last ‘fold’.

 

In summary: Fold twice during the rising time, at approximately 2 hours and then 4 hours after you made your final dough.

 

APPROXIMATELY 5-10 MINUTES OF WORK ON DAY 2. 6-8 hours after making your final dough:  

Shape the dough into 4 loaves.  Each loaf will be just over 2 lbs. This size loaf can fit into a large loaf pan (9" x 5"). (You might make two loaves a bit smaller for the loaf pans, and then 2 a bit bigger that you make into "torpedo" shapes not in a pan. The 9" x 5" pan holds 2 lbs. well.)  This is the step where after shaping it I put it straight into the fridge for 12 - 18 hours. You can also shape it and leave it at room temp for about 4 hours.

 

Baking your bread: DAY 2 or 3:

Preheat oven to 475 1 hour before baking. Put pot of water into oven and seal the oven w/ towel to make sure no evaporation.

 

Remove loaves 1 hour before baking.

 

Bake for 15 minutes with steam but reduce the temp to 425 just five minutes after putting loaves into oven, bake the next 10 minutes at 425 to equal the 15 minutes.

 

Remove towel and pot of water, bake for 15 more minutes at 425 w/out the steam.

 

Sarah Naff’s Sour Dough Bread:

 

(THIS PLAN ASSUMES THAT YOU ARE STORING A STARTER OF:  2/3 CUP OF FLOUR PLUS 1/2 CUP WATER.)

 

DAY 1: (2 periods of work, no more than 20 minutes each)

 

Refreshing your starter, your first build and making your soaker: APPROXIMATELY 10-20 MINUTES OF WORK ON DAY 1:

 

Refresh your storage starter:   Add 1/2 CUP WATER + 2/3 CUP FLOUR to the starter in the jar. Put half back in the jar to keep in the fridge and keep out half to build your bread.

 

First build: Add 1/2 CUP WATER + 2 CUPS FLOUR to the starter you kept out (total of 200 g water + 400 g flour)

 

Leave at room temp for 6-12 hours (Can then be refrigerated for several days if you aren't ready to use it for some reason)

 

Soaker: When you do the first build, also make your soaker.

 Combine 5 CUPS WATER with 10 1/2 CUPS FLOUR. Leave at room temp for 12-24 hours. (Can then be refrigerated for several days if you aren't ready to use it for some reason)

 

APPROXIMATELY 5-10 MINUTES OF WORK ON DAY 1, your second build:

 

Second build: Add 1 CUP WATER + 2 2/3 CUPS FLOUR to the starter.

Leave at room temp for 6-12 hours (Can then be refrigerated for several days if you aren't ready to use it for some reason)

 

DAY 2: (4 periods of work, no more than 10 minutes each)

 

APPROXIMATELY 10 MINUTES OF WORK ON DAY 2: making your final dough

 

Make your final dough: Combine the Soaker and the Starter and add 7 tsp salt (2 Tbsp + 1 tsp). Knead in the mixer for about 3-5 minutes. Put in container to rise for 6-8 hours. (But after about 2 hours you are going to fold the first of two times)

 

APPROXIMATELY 2 MINUTES OF WORK TWICE ON DAY 2: Fold dough 2 hours after your made your dough

 

 

APPROXIMATELY 2 MINUTES OF WORK TWICE ON DAY 2: Fold dough 4 hours after your made your dough or 2 hours after the last ‘fold’.

 

In summary: Fold twice during the rising time, at approximately 2 hours and then 4 hours after you made your final dough.

 

APPROXIMATELY 5-10 MINUTES OF WORK ON DAY 2. 6-8 hours after making your final dough:  

Shape the dough into 4 loaves.  Each loaf will be just over 2 lbs. This size loaf can fit into a large loaf pan (9" x 5"). (You might make two loaves a bit smaller for the loaf pans, and then 2 a bit bigger that you make into "torpedo" shapes not in a pan. The 9" x 5" pan holds 2 lbs. well.)  This is the step where after shaping it I put it straight into the fridge for 12 - 18 hours. You can also shape it and leave it at room temp for about 4 hours.

 

Baking your bread: DAY 2 or 3:

Preheat oven to 475 1 hour before baking. Put pot of water into oven and seal the oven w/ towel to make sure no evaporation.

 

Remove loaves 1 hour before baking.

 

Bake for 15 minutes with steam but reduce the temp to 425 just five minutes after putting loaves into oven, bake the next 10 minutes at 425 to equal the 15 minutes.

 

Remove towel and pot of water, bake for 15 more minutes at 425 w/out the steam.

 

 

Composed of just five simple ingredients, this grain-free bread is remarkably satisfying. Though the bread is made from coconut flour, its flavor is only slightly reminiscent of coconut, and it offers a beautiful dense crumb like coffee cake but without the cloying sweetness. While you could undoubtedly use this coconut flour bread to prepare sandwiches, I think its dense crumb coupled with its very faint coconut flavor would make it the ideal bread for a nutrient-dense and protein-rich French toast.  This coconut flour bread will be featured in the lesson #10′s recipe section of CHEESESLAVE’s new cooking class, Surf & Turf, which focuses exclusively on protein: why we needed, why you may need more than you think, and how to prepare it.

Coconut Flour Bread: Ingredients

3/4 cup coconut flour (see sources)

1/2 cup ghee (see sources), plus extra for greasing the pan

6 eggs

up to two tablespoons honey

1/2 teaspoon unrefined sea salt

Coconut Flour Bread: Equipment

stand mixer, food processor or mixing bowl and whisk

loaf pan

Coconut Flour Bread: Method

Preheat the oven to 350 degrees Fahrenheit.

Combine coconut flour, ghee, eggs, honey and 1/2 teaspoon unrefined sea salt together.

Mix all the ingredients together until they form a smooth paste with no clumps.

Grease a loaf pan.

Spoon the mixture into the loaf pan and bake in an oven preheated to 350 degrees Fahrenheit for 40 minutes.

YIELD: 1 loaf

TIME: about 5 minutes (preparation), 40 minutes (baking)

 

 

ingredients

directions

  • Night Before:

  • Mix starter, honey and milk in mixing bowl until smooth.

  • Add 4 cups flour, mixing in 2 cups at a time.

  • Mix only until the flour is thoroughly wet.

  • Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.

  • Next Morning:

  • Stir down mixture.

  • Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.

  • Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.

  • Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.

  • Roll dough on floured board to about 1/2 inch thick.

  • Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.

  • Place them on wax paper sprinkled with corn meal, taking care that they do not touch.

  • Sprinkle corn meal over tops of muffins.

  • Allow to rise in warm place, covered, for about an hour or until risen again.

  • Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill.

  • Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning.

  • Squish down a bit with spatula and pan bake other side for another 4-5 minutes.

  • Look like store bought . . . taste even better!

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