All posts by Sharon

Breads, Muffins

Cranberry Orange Muffins

Leave a comment
Pin It
2 1/2 cups flour 
1 cup sugar
2 teaspoons baking soda
1 stick margarine
1/2 cup Egg Beaters Real Egg Product, or 2 large eggs
3/4   cup orange juice
1 tablespoon orange zest, grated
1 cup cranberries, dried
1/4 cup sugar
1/2 teaspoon cinnamon
In a medium bowl, stir together sugar, flour and baking soda – set aside.  In a separate bowl, stir together margarine and egg beaters, orange juice and orange zest. Stir liquid mixture into dry mixture until just combined.  Stir in cranberries.  If using topping, stir together 1/4 cup sugar and cinnamon in a small bowl. 
Spoon batter into 12 paper lined muffin tins.  Sprinkle topping on top, if desired.  Bake at 350º for 20 – 25 minutes, or until lightly browned or a toothpick inserted into the center comes out clean.
12  Servings
Breads

Cornbread – Super Moist

Leave a comment
Pin It
My husband dislikes crumbly cornbread so here is a very moist version that he will actually eat.
1 cup cornmeal, self-rising
3/4 cup flour  , self-rising
1/3   cup sugar
1/3   cup canola oil
1/2   cup sour cream
1 egg
dash salt
1 cup buttermilk, approx.  Batter is same consistency of pancake batter.
Mix all ingredients with whisk just til blended.  Pour into greased 9×9″ pan.  Bake at 400 degrees for approx. 30 minutes.  It is done when middle does not jiggle if pan is shaken.
9  Servings
Breads

Cornbread

Leave a comment
Pin It
1 cup corn meal 
1 cup flour 
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup shortening, softened
Combine cornmeal, flour, sugar, baking powder and salt.  Add egg, milk and shortening.  Beat with mixer until smooth, about 1 minute.  Bake in greased 8″ pan in a 425º oven for 20-25 minutes or microwave on low 6 minutes, then on high for 3 1/2 minutes or until done.  Turn every 4 minutes.
8  Servings
Breads

Bread from Perpetual Yeast

Leave a comment
Pin It
2 cups milk
1/3   cup shortening
1 1/2 teaspoons salt
PERPETUAL YEAST, 1 pint
12 to 14    cups flour 
Scald milk, cool to lukewarm.  Add perpetual yeast, shortening, sugar and 4 cups flour.  Beat 1-2 minutes.  Cover and let rise 1/2 hour.  Add salt and rest of flour.  Knead until elastic.  Cover and rise until doubled.  Shape into loaves and rise until doubled again. Brush with milk and bake 1 hour at 400º.
40  Servings
Breads

Perpetual Yeast

Leave a comment
Pin It
1 package yeast
1/2   cup sugar
1 pint warm water, may use water drained from boiling potatoes
  
Dissolve yeast in lukewarm water in which potatoes have been cooked.  Mix well.  Add sugar and stir thoroughly.  Pour in 2 qt. glass jar, cover loosely and let stand in warm place overnight.  In morning, put tight lid on jar.  Set away in cool place. 
When ready to make bread, pour into the yeast:
1 pint potato water
1/4 cup sugar
Mix well, let stand for 5 hours.  Stir it down and use 1 pint of mixture for 4 loaves bread.  Cover rest and keep cool.