All posts by Sharon

Boboli Pizza Crust Clone Recipe

1 cup water
2 tablespoons olive oil
1 teaspoon garlic, minced
1 teaspoon salt
1 tablespoon sugar
3 cups all-purpose flour
1/2 teaspoon italian seasoning
2 teaspoons parmesan cheese
2 teaspoons active dry yeast
2 teaspoons parmesan cheese, to sprinkle
Add all ingredients (except second parmesan cheese) to breadmaker in order listed by your manufacturer.
(put the garlic down inside the flour so it does not slow the yeast) Set breadmaker on dough setting.
When cycle is done, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again.  Brush outer edge of crust with olive oil.  Poke a few holes in crust with a fork.  Bake 5-10 minutes at 450 F until light brown.  Cool.  Wrap tightly in foil and freeze or use immediately.
6  Servings

Buttermilk Biscuits

2 1/2 cups self-rising flour
2 tsp sugar
1/2 cup butter or shortening ( I like using butter flavored Crisco)
3/4 to 1 cup buttermilk (may use regular milk or cream)

Preheat oven to 450º.
In medium bowl, stir together flour and sugar.  Using pastry blender, cut in butter until mixture looks crumbly.  Stir in buttermilk until dough leaves sides of bowl.  If needed, add a few drops of milk at a time to get all the crumbs combined into dough.

On lightly floured surface, knead dough just until smooth, patting more flour on if it’s too sticky.  Roll dough to 1/2″ thickness.  Cut dough with 2 1/2″ biscuit cutter.  (I use a small can with both ends removed)  Place biscuits in a round cake pan or on a cookie sheet with sides touching.  Spread softened butter on tops of biscuits.

Bake 10-12 minutes or until golden brown.

Variations:
Drop Biscuits:  Use 1 1/4 cups buttermilk.  Do not knead dough.  Drop by rounded spoonfulls 2 inches apart.

Garlic-Cheese Biscuits:  Use 1 cup buttermilk; add 3/4 cup shredded cheddar cheese.  Do not knead dough. Drop large spoonfuls 2 inches apart.  After baking, brush with mixture of melted butter and garlic powder.

Cinnamon-Sugar Biscuits:  Increase sugar to 1/2 cup; add 1/2 tsp cinnamon to flour mixture.  After baking, brush with melted butter and sprinkle with cinnamon-sugar.

Biscuits

These taste like the refrigerated tube biscuits.  You can also drop them into muffin cups.
2 cups flour, self rising
2/3 cup milk, cold
4 tablespoons shortening, may use mayonnaise instead
Preheat oven to 475º.  Cut or rub shortening into flour.  Add milk, stir until dough follows spoon or fork around bowl.  Knead dough gently 10-15 times.  Roll about 1/3″ thick, cut with 2′ to 2 1/2″ cutter.  Place in pan and bake about 10 minutes until golden brown.
 8  Servings

Banana Bread

2/3 cup shortening 
1 cup sugar
4 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking soda
teaspoon baking powder
1 teaspoon salt
1 cup pecans, chopped
2 cups bananas, mashed, use very ripe bananas for best flavor.
Mix sugar and shortening until well blended, add eggs.  Mix together dry ingredients, stir into sugar mixture.  Stir in bananas and nuts.  Pour into two greased and floured loaf pans.  Bake at 350 degrees for 45 minutes.
*Self-rising flour may be used instead of all-purpose flour, baking soda, baking powder and salt.

20  Servings

Amish Friendship Bread and Starter

Starter:
2 cups sugar, divided
2 cups milk, divided
2 cups flour, divided
Bread:
1 cup oil
1/2 cup milk
3 whole eggs
1 teaspoon vanilla extract
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (5 1/8 ounce) box instant vanilla pudding
1 cup chopped nuts
1 tablespoon cinnamon, combined with
1/2 cup sugar
Place ONE cup each sugar, milk, and flour in large glass or plastic bowl.
Cover lightly with plastic wrap and set on your counter at room temperature. Stir with a wooden spoon everyday for 17 days.
On day 18 do nothing.
On days 19, 20, and 21, stir.
On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and stir again.
On days 23, 24, 25, and 26 stir.
On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and stir.
It’s now ready to use to make the bread.
Give away two cups of the starter to two friends, use one to make the bread, and keep one to keep the starter going. When you give away a cup of the starter, give these directions for keeping it going: Do not refrigerate; Do not use metal spoon or metal bowl; Do not cover tightly, cover loosely with plastic wrap.
AMISH FRIENDSHIP BREAD: Mix oil, eggs, and vanilla with the starter mix.
In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.  Add to liquid mixture and stir thoroughly.  Pour into two large well-greased 9×5 inch loaf pans, or one Bundt pan, that have been sprinkled with a mixture of cinnamon, sugar, and flour.  Sprinkle more cinnamon and sugar on the tops of the unbaked loaves (or cake). Bake at 325F for one hour or until done.

12  Servings