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> Breads, Biscuits, Rolls, Etc., Give me all your dough!
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Shadows 
Posted: 28-Aug-2004, 01:03 PM
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ZodiacHolly

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This is one part of cooking that seems to be missing from this forum.


Post away any of your favorite dough mixtures !


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Shadows 
Posted: 28-Aug-2004, 01:05 PM
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ZodiacHolly

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Here is my first offering:

Recipe Name: MILE HIGH BISCUITS
Category: BREAD
Serves: 15

SOURCE SOUTHERN LIVING

3 Cup Flour
2 Tblsp Sugar
1 Tblsp Baking Powder plus
1 1/2 Tsp. Baking Powder
3/4 Tsp. Cream of tartar
3/4 Tsp. Salt
3/4 Cup Shortening
1 Egg, beaten
3/4 Cup Milk

Combine first five ingredients. Cut in shortening. Combine egg and milk and add to flour mixture. Knead 8-10 times. Roll dough to 1 inch thickness. Cut with 2 1/2 inch biscuit cutter. Place on ungreased baking sheet. Bake 450 degree oven for 15 minutes.
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Shadows 
Posted: 28-Aug-2004, 01:09 PM
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ZodiacHolly

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This is a great bread to snack on !

Recipe Name: UNLEAVENED WHEAT BREAD
Category: BREAD
Serves: 18

3 1/2 Cup Whole Wheat Flour
Pinch Salt
1/3 Cup Honey
1/2 Cup Vegetable Oil
1 Egg Yolk
7/8 Cup Warm Milk

Mix honey and oil and warm slightly. Mix egg yolk in warm milk. Add honey and oil to flour and salt. Then add egg and milk mixture gradually to the flour mixture.

Divide dough into three equal pieces. Working with one piece at a time, roll out very thin to dinner plate size. Score dough using a shot glass for the center, then a saucer and next a salad plate (or whatever works to make approximateyl three equal outer circles). Then score twelve spokes out from the center circle.

Bake on cookie sheet for 10 minutes at 350 degrees.

Wrap while still warm. Store in refrigerator or freezer

Makes three flat loaves.
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Shadows 
Posted: 28-Aug-2004, 01:11 PM
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Recipe Name: Cracklin' Biscuits
Category: BREAD
Serves: 5

4 Cup all purpose flour
2/3 Cup unsalted butter
2 Tblsp baking powder
1 1/2 Cup buttermilk
1 Tsp. baking soda
3/4 Cup chopped hog cracklin's
1 1/2 Tblsp sugar
1/4 Cup melted butter
1 Tsp. salt

The Cajuns, always looking for variation in recipes, certainly created a winner here. Adding the hog cracklin' to the biscuit mixture created a unique breakfast item. If you don't have cracklin's, you may wish to substitute salted pork skins.


Preheat oven to 400 degrees F. In a large mixing bowl, combine flour, baking powder, baking soda, sugar and salt. Mix well to ensure proper blending. Using a pastry blender, cut 2/3 cup of butter into flour mixture. Once butter has been well blended into flour, add buttermilk and chopped cracklin's. Continue to mix until biscuit dough is well formed. Place dough on a floured board and knead lightly. Roll dough out until approximately 3/4-inch thick. Cut biscuits with a 3-inch biscuit cutter until all are formed. Place biscuits in a greased 12-inch Lodge cast iron skillet and drizzle with remaining melted butter. Bake until golden brown, approximately 25 minutes.

Prep Time: 30 minutes
Serves: 8-10 biscuits

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freekenny 
Posted: 30-Aug-2004, 03:29 PM
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QUOTE (Shadows @ 28-Aug-2004, 01:09 PM)
This is a great bread to snack on !

Recipe Name: UNLEAVENED WHEAT BREAD
Category: BREAD
Serves: 18

3 1/2 Cup Whole Wheat Flour
Pinch Salt
1/3 Cup Honey
1/2 Cup Vegetable Oil
1 Egg Yolk
7/8 Cup Warm Milk

Mix honey and oil and warm slightly. Mix egg yolk in warm milk. Add honey and oil to flour and salt. Then add egg and milk mixture gradually to the flour mixture.

Divide dough into three equal pieces. Working with one piece at a time, roll out very thin to dinner plate size. Score dough using a shot glass for the center, then a saucer and next a salad plate (or whatever works to make approximateyl three equal outer circles). Then score twelve spokes out from the center circle.

Bake on cookie sheet for 10 minutes at 350 degrees.

Wrap while still warm. Store in refrigerator or freezer

Makes three flat loaves.

O'siyo Shadows,
Okay when you make this bread, please make room for one more at the supper table lol.gif This sounds scrumptous! Gotta make it tongue.gif
~Sty-U red_bandana.gif


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Shadows 
Posted: 07-Sep-2004, 02:00 PM
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ZodiacHolly

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This is my knock off of the famous eatery's bread:

Recipe Name: OUTBACK BREAD
Category: BREAD
Serves: 10

3 packet active dry yeast
1 1/2 cup warm water - divided
1 Tbls. sugar
1/2 cup dark molasses
1/8 Tsp. Ground cayenne pepper
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flour
2 1/2 - 3 cups all-purpose flour

-Dissolve yeast in 1/2 cup warm water; stir in sugar; let stand 6 minutes or until bubbly.
-Combine dissolved yeast, 1 cup warm water, molasses, salt, ground hot pepper, oil, and rye flour in a large bowl; beat until smooth.
-Work in all-purpose flour until dough is smooth, pliable, and elastic, not sticky.
-Knead dough for 4 minutes.
-Place dough in a large bowl, cover with a damp cloth, and let rise in a warm place until doubled in size.
-Punch dough down.
-Divide and shape dough into 2 large round loaves and place on greased and cornmeal-dusted cookie sheet.
-Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.
-Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.

Notes: Serve with whipped real butter. Bread can be frozen for later use.
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Shadows 
Posted: 07-Sep-2004, 02:02 PM
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Here is another from an eatery. I add extra garlic powder and some cayenne to this when I make mine!

Recipe Name: Red Lobster's® Cheddar Bay Biscuits
Category: BREAD
Serves: 8

SOURCE RED LOBSTER'S®

2 Cup Bisquick® baking mix
2/3 Cup milk
1/2 Cup shredded cheddar cheese
1/4 Cup butter or margarine - melted
1/4 Tsp. garlic powder

-Combine Bisquick, milk, and cheddar and beat with a wooden spoon for about 30 seconds.
-Spoon on to greased cookie sheet. Smooth tops down with spoon.
-Bake in 450º oven for 8 to 10 minutes.
-Combine butter and garlic powder and pour over hot biscuits.

NOTES : Red Lobster uses white cheddar.
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Shadows 
Posted: 04-Mar-2005, 11:24 PM
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Roquefort Popovers
Popovers and blue cheese are naturals in their own right with beef, but when combined into one, the results are incredible. This recipe is not complicated but it must be made and served at the last minute to ensure the best results. If you are not a fan of blue cheese, try using a crumbly goat cheese in its place.

Vegetable oil, shortening, or lard for the pans
1 1/2 cups whole milk
6 oz Roquefort cheese, crumbled
1 tsp salt
Freshly ground black pepper
9 oz (2 cups) all-purpose flour
6 large eggs



1 Set the oven rack to its lowest position in the oven. Heat the oven to 400 degrees F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work).
2 In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 min.)
3 Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it's fine if the batter is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the batter into the prepared tins and bake on the lowest shelf for 20 min. at 400 degrees F. Don't open the oven, but reduce the temperature to 350 degrees F and continue to bake another 15 min. until the popovers are browned and fully puffed. Remove the popovers from the oven and immediately take them out of the tin to keep them from getting soggy. Poke each popover with a knife to release steam. Serve immediately or reheat just before serving.


Servings: 6
Yield: 12 popovers
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maggiemahone1 
Posted: 05-Mar-2005, 12:01 AM
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QUOTE (Shadows @ 07-Sep-2004, 02:02 PM)
Here is another from an eatery. I add extra garlic powder and some cayenne to this when I make mine!

Recipe Name: Red Lobster's® Cheddar Bay Biscuits
Category: BREAD
Serves: 8

SOURCE RED LOBSTER'S®

2 Cup Bisquick® baking mix
2/3 Cup milk
1/2 Cup shredded cheddar cheese
1/4 Cup butter or margarine - melted
1/4 Tsp. garlic powder

-Combine Bisquick, milk, and cheddar and beat with a wooden spoon for about 30 seconds.
-Spoon on to greased cookie sheet. Smooth tops down with spoon.
-Bake in 450º oven for 8 to 10 minutes.
-Combine butter and garlic powder and pour over hot biscuits.

NOTES : Red Lobster uses white cheddar.

That recipe sounds soooo good! I am going to try it in the next few days, maybe Sunday. I'll have to check the fridge to see if I have any cheddar cheese.

maggiemahone1
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Shadows 
Posted: 11-Mar-2005, 02:00 AM
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ZodiacHolly

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maggie did you get to make this one yet?
How did it turn out?
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mariah 
  Posted: 17-Mar-2005, 12:13 AM
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Here is my recipe that has fed many of my family and my dinner guests.

SCOTCH OATCAKES

U.S.A (Metric)
In a bowl mix 1 cp flour (250 ml flour)
1 TBsp sugar (15 ml sugar)
1 tsp baking powder (5 ml baking powder)
1/2 tsp salt (3 ml salt)
2 cps quick oats (500 ml quick oats)
1/2 cp melted butter (125 ml melted butter)

Blend in 1/2 cp milk (125 ml milk)

When well mixed, divide dough into 6 parts. Roll each part into a 5 inch(12cm) circle. Cut each circle into 4 pie-slice sections or triangles with one rounded side. Bake at 450 degrees F (230 degrees C) on a grease pan for 15 minutes.

This is great as a snack and as bread with a delicious roast and gravy.

Mariah
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maggiemahone1 
Posted: 18-Mar-2005, 12:21 AM
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QUOTE (Shadows @ 11-Mar-2005, 02:00 AM)
maggie did you get to make this one yet?
How did it turn out?

I haven't made the Cheddar Bay biscuits yet, I will let you know how they turn out, when I do! biggrin.gif I hope to be able to do a little cooking this week-end. I don't do much cooking thru the week, in fact the only meal I eat at home is breakfast, which consist of cereal and yogurt. Not much to that!

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maggiemahone1 
Posted: 19-Mar-2005, 12:52 PM
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Shadows, I did make the Cheddar Bay Biscuits yesterdayand I must say they were yummy! They were so simple to make. Next time I make them I believe I am going to add a little fresh chopped chives. I did do a little something different, after the biscuits finished baking I got them out of the oven and added a little cheddar cheese on top of them and put them back in the oven under the broiler until the cheese melted!

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Shadows 
Posted: 19-Mar-2005, 10:37 PM
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ZodiacHolly

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That sounds good Maggie... I see you cook like I do, I can't leave a recipe alone, I always manage to make some kind of changes. LOL!

That is what makes great cooks and great food!
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deedee 
Posted: 27-Mar-2005, 10:36 AM
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Good Morning, Since it is Easter, I am posting a recipe from Bermuda for Hot Cross Buns.
Hot Cross Buns
1 cup milk, scalded
1/2 cup butter
1/3 cup sugar
1/8 tsp salt
1/4 cup lukewarm water
1 pkg active dry yeast
1 tsp sugar
1 egg, beaten
1 cup raisins
3 1/2 cups flour
2 tsp cinnamon
1/2 tsp allspice

Place scalded milk in large bowl, stir in sugar, butter, and salt. Cool to lukewarm. Place lukewarm water in a small bowl, stir in tsp sugar. Sprinkle with yeast. Let stand 10 minutes.
Stir yeast, add to milk mixture. Blend in beaten egg and raisins. Sift flour and spices, add to milk mixture, beating well. Add extra four if necessary to make a stiff dough. Place in large well- buttered bowl, and brush with melted butter. Cover with wax paper and towel. Set in warm place and let rise until double about 1 1/2 hours.
Punch down. Knead slightly on lightly floured board. Pinch off small pieces to form smooth round buns about 2 inches in size. Place on buttered baking pan, about 2 inches apart. Cover and let rise again until doubled about 1 hour.
Bake at 400 degrees for 10 to 13 minutes.
Mix 1 cup of sugar and 1 cup of water together and brush on tops of baked buns. Let cool and pipe a cross of white icing on top.
I do this in my bread machine by putting the wet ingredients in first. I add a bit more milk in place of the 1/4 cup water. I then add the spices to the water, then the sugar, salt and flour. Last I put the yeast on top and set it on the dough cycle. When it is done I continue by pinching off the dough and baking. I also use the tube of icing to make the crosses. This makes the recipe quick and easy.
Enjoy king.gif


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"Logic merely allows one to be wrong with authority."
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