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Homemade Rye Raisin Bread

October 15, 2009 By The Recipe Mom Leave a Comment
raisin-bread

raisin-breadWhat You Need:

1 C of yellow cornmeal
1 C of whole wheat flour
1 C rye flour
1 t of salt
4 t of baking powder
1/4 t of baking soda
1 3/4 C of milk
3/4 C of molasses
1 C of raisins

How to Make It:

Sift together the cornmeal, wheat and rye flour, salt, baking powder and soda.
In a small mixing bowl blend together the milk and molasses.
Alternate between the milk mixture and raisins add them to the flour mixture stirring after each addition.
Lightly spread oil into the bottom and on the sides of 2 loaf pans.
Fill the pans 2/3 full of batter and cover tightly with foil.
If the cooker is big enough place in both pans if not do one pan at a time.
Remove the regulator and place the lid on the cooker.
Without using any pressure cook 15 minutes on low heat.
Replace the regulator and bring the cooker up to 15 pounds of pressure using high heat.
Cook for 1/2 hour then allow the pressure to fall on its own.

Breads cooked in a pressure cooker are very moist. Remember to add the required amount of water as noted in the cooker instructions. This will allow the right amount of steam for cooking foods whether it’s breads, puddings or custard.

Makes 2 loaves

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White Raspberry Muffins

September 9, 2009 By The Recipe Mom Leave a Comment
minimuffins

minimuffinsIngredients:

2 C baking mix
1/2 C white chocolate baking chips
1/3 C + 1 T of sugar, divided
2/3 C of milk
2 T canola oil
1 egg
1 C of fresh raspberries
2 T of butter, melted

How to Cook It:

Heat the oven to 400 degrees F.
With a non stick cooking spray generously spray 12 muffin cups or line with paper liners.
Toss together in a large mixing bowl the baking mix and baking chips.
Add 1/3 C of the sugar and toss until blended in well.
Pour the milk and canola oil into the dry mixture.
Break the egg into the mixture and stir until all the ingredients are blended together and moist.
Fold the raspberries gently into the batter.
Each muffin cup is filler 2/3 full with the batter.
Bake the muffin 15 minutes or until the tops are golden brown.
Brush the top of each cooled muffin with the melted butter.
Place the remaining sugar into a shallow bowl and dip each muffin into the sugar to coat the top.

For a special treat drizzle the top of each muffin with melted white chocolate instead of the sugar. Any berries such as blueberries or blackberries taste great in these muffins.

Makes 12 muffins

Preparation Time: approximately 5 minutes
Baking Time: approximately 15 minutes
Cooling Time: approximately 2 minutes
Total Time: approximately 22 minutes

Approximate Nutritional Value per muffin:
195 calories; 9 g fat; 3 g saturated fat; 20 mg cholesterol; 300 mg sodium; 26 g carbohydrates; 1 g fiber; 3 g protein

Filed Under: Breads and Muffins, Breakfast Foods, Kid Friendly, Recipes Tagged With: , , , , , , , , , ,

Creamy Berry Baked Toast

September 7, 2009 By The Recipe Mom Leave a Comment
toastjam

toastjamIngredients:

1 (8 oz.) loaf of French bread, cut into slices
1 (8 oz.) carton of spreadable cream cheese
1 T of honey
1 (10 oz.) frozen sliced strawberries, thawed
1/4 C of strawberry jelly, warmed

How to Cook It:

Heat the oven to 375 degrees F.
On an ungreased baking sheet lay the slices of bread in a single layer.
Bake the bread 3 minutes, then turn and bake another 3 minutes or until crisp.
Mix the cream cheese and honey together until well blended and smooth.
Carefully spread the mixture over each slice of toast.
Each slice of toast is topped with the sliced strawberries.
Place a dollop of the strawberry jam on top before serving.

Try this instead of just plain toast. Any type of fruit and jelly that you like will work including orange marmalade. You can also use a fruit flavored cream cheese and omit the jelly.

Makes 2 dozen

Preparation Time: 10 minutes
Cooking Time: 6 minutes
Total Time: 16 minutes

Approximate Nutritional Values per slice:
74 calories; 3 g fat; 2 g saturated fat; 9 mg cholesterol; 93 mg sodium; 9 g carbohydrates; trace of fiber; 2 g protein

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Nutmeg Rice Fritters

September 1, 2009 By The Recipe Mom Leave a Comment
fritters

frittersIngredients:

2 C buttermilk pancake mix
1/2 t nutmeg
1/3 C + 1/2 C sugar, divided
1/4 t+ 1 t cinnamon, divided
1 C cooked white rice
1/3 C of water
1 egg, lightly beaten
1 t vanilla extract

How to Cook It:

The oil in a deep fryer is heated to 375 degrees.
In a mixing bowl put the pancake batter.
Stir in the nutmeg, sugar, and cinnamon and blend together well.
Fold in the rice until blended in well.
Add the water, egg and vanilla and mix just until moistened and thick.
Drop the batter by spoonfuls into the hot oil and fry 3 minutes or until golden brown, turning for even browning.
Place the fritters on paper towel to drain before serving.

Sprinkle warm fritters with powdered sugar or cinnamon sugar. Cinnamon sugar topping is made with 3 parts sugar and 1 part cinnamon and blended together. These fritters can be frozen and then reheated in the microwave. They will stay fresh for 1 month in the freezer.

Makes 32 fritters

Preparation Time: approximately 5 minutes
Cooking Time: approximately 2 minutes per batch
Total Time: approximately 7 minutes

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Cinnamon Sugar Pecan Biscuits

August 24, 2009 By The Recipe Mom Leave a Comment
cinny-rolls

cinny-rollsIngredients:

1/4 C of sugar
1/4 C of pecans, chopped
1/2 t of cinnamon
2 C biscuit mix
1/2 C of cold water
3 T of butter, melted

How to Cook It:

The oven should be preheated to 400 degrees.
Blend together the sugar, pecans and cinnamon and then set aside.
Using the direction on the package prepare the biscuit mix using the cold water for the recommended liquid.
Shape the dough into a ball and put on a lightly floured piece of wax paper.
Flatten the dough ball into a 1 inch thick circle and then divided into 12 pieces.
Roll the 12 pieces into equal size balls.
Coat the dough balls with the melted butter.
Roll the balls in the pecan sugar mixture coating them well.
Place the balls into a circular baking pan with the sides touching.
Bake in the preheated oven 15 minutes or until a light golden brown.

Top with a powdered sugar and milk glaze while still warm for a special treat.

Makes 12 biscuits

Preparation Time: approximately 10 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 25 minutes

Filed Under: Breads and Muffins, Breakfast Foods, Kid Friendly, Recipes Tagged With: , , , , , , , ,

Down Home Country Bread

March 23, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 C warm water (110 degrees)
2 1/2 t active dry yeast
1 1/2 t salt
1 1/2 C + 2 T bread flour

How to Make It:

Sprinkle the yeast into the bowl of warm water.
Let the yeast stand for 5 minutes or until it bubbles.
Fold in the salt and 1 1/2 C of flour until well combined.
Knead the dough with a rubber spatula 4 times.
Add the remaining flour and continue kneading 5 minutes or until the dough has a spongy consistency.
Cover the bowl, place in a warm draft free area for 1 hour.
Use the rubber spatula and press down the dough then recover and let set for 1 hour.
Turn the dough onto a lightly floured work surface and for into a loaf.
Cover the loaf with plastic wrap and allow it to rise for an additional 1 hour or until the loaf has doubled in size.
Heat the oven temperature to 375 degrees.
Spray the inside of the heated oven with water.
Bake the bread 5 minutes.
Spray the oven again with the water.
Bake an additional 10 minutes then spray the oven again.
Continue baking the bread for 10 minutes or until the bread has a nice crusty top and is a golden brown in color.
Cool 1 hour before trying to slice.

Serves: 1 loaf

This bread is a real treat with your Easter dinner. Be sure to have plenty of apple butter or preserves on the table for a special treat to smother on each slice.

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Sweet Potato Tea Bread

March 22, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 C of flour
1/2 t baking soda
1/4 t salt
1/2 t pumpkin pie spice
1 C cold sweet potatoes, mashed
1/2 C sugar
3 T canola oil
2 T of buttermilk
1 t vanilla extract
1 large egg

How to Make It:

Place the oven temperature at 350 degrees.
Use a cooking spray to lightly spray a loaf pan then dust lightly with flour.
Sift the flour and baking soda together into a large bowl.
Whisk the salt and pumpkin spice into the mixture until well blended.
Use a separate bowl and mix together the sweet potatoes and sugar.
Add the oil and buttermilk and mix until well combined.
Pour in the vanilla and blend in well.
Add the egg and whisk the mixture until all the ingredients are combined well.
Add the sweet potato mixture to the flour mixture and blend just until the dry ingredients have become moist.
Transfer the batter into the loaf pan.
Place in the oven for 28 minutes or until a knife inserted in the center comes out clean.
Cool the bread on a wire rack in the pan for 10 minutes then invert onto the water rack and continue cooling for 1 hour before slicing.

Serves: 1 loaf

This bread is quite moist because of the mashed sweet potatoes. If you are not fond of sweet potatoes add pumpkin puree in place of them.

Filed Under: Breads and Muffins, Recipes Tagged With: , , , ,

Easter Angel Biscuits

March 21, 2009 By The Recipe Mom Leave a Comment

hangingeggWhat You Need:

4 T unsalted butter, at room temperature and cut into pieces
1 large egg, lightly beaten
2 C of hot roll mix
3 t yeast (if a packet comes in the hot roll mix use 3 t of that yeast)
1 t baking powder
2 t sugar
1/2 C very hot water (125 degrees)
1 C of flour, divided
4 T unsalted butter, melted

How to Make It:

Coat a baking sheet lightly with a cooking spray.
Place the butter and egg into a mixing bowl.
Sprinkle the hot roll mix into the bowl.
Add the yeast, baking powder and sugar to the mixture.
Pour the water over the top of the mixture.
Stir until the butter is blended into the dough.
Add 6 T of flour to the dough and knead the dough until no longer sticky.
If necessary, 1 T of flour can be added at a time, and then stirred into the mixture to reach this consistency.
With floured hands knead 2 T of flour into the dough kneading until the dough becomes smooth and elastic.
Cover the bowl and let the dough rest for 5 minutes.
Turn the dough onto a lightly floured surface and pat to a 1/2 inch thick round.
Cut the biscuits out using a lightly floured round cutter.
Place the biscuits on the prepared sheet.
Brush melted butter over the top of each biscuit then fold each one in half.
Brush again with the melted butter.
Cover the biscuits and allow them to rise for 2 hours in a draft free, warm area.
Heat the oven temperature to 400 degrees.
Bake the biscuits, uncovered, for 12 minutes or until nicely browned.

Serves: 12 biscuits depending on size

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Old Fashion Baking Soda Biscuits

March 20, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 stick of unsalted butter, melted and divided
2 C of flour
3 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t sugar
4 T of cold unsalted butter, cut into pieces
3/4 C buttermilk

How to Make It:

Place the oven temperature at 450 degrees.
Brush a baking sheet with 2 T of the butter.
Place the flour, baking powder and soda into a large bowl.
Add the salt and sugar and blend all the ingredients together well.
Use a pastry blender and cut in the cold butter until the mixture become crumbly.
While tossing with a fork slowly add the buttermilk to the mixture.
Stop adding the buttermilk when the mixture begins to hold together.
An additional 1/2 T of buttermilk should then be added so the dough holds together.
Flour your hands and knead the dough in the bowl 6 times.
Turn the dough out onto a lightly floured surface and pat the dough out to form a 1/2 inch thick rectangle.
Use a round cutter dusted lightly with flour to cut out the biscuits from the dough.
Lay the cut out biscuits onto the prepared baking sheet.
Bake until the tops are a golden brown about 10 minutes.
Brush the top of each biscuit with the remaining melted butter.

Serves: 12 biscuits depending on the size

One trick to keeping the biscuits from becoming tough during baking is to make sure you handle the dough as lightly and as little as possible.

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Have My Heart Potato Pancakes

February 13, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 (14 oz) can chicken broth
1/2 t pepper
1 green onion, chopped
1 1/2 C instant potato flakes

How to Make It:

Pour the broth into a saucepan over medium high heat.
Stir in the pepper well.
Bring the broth to a brisk boil then remove from the heat.
Gently stir in the green onion.
Pour the potato flakes into the pan and let them stand until they have absorbed all the broth liquid.
Lay a heart shaped cookie cutter in a skillet over medium heat.
Fill the cookie cutter with the potato mixture.
Cook 5 minutes then flip and continue cooking 3 minutes or until browned.

Serving Size: 4

Make these heart potato cakes extra special for your Valentine by adding a spoon of applesauce with red hot candies on the top of each one.

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Filed Under: Breads and Muffins, One Dish Meals, Uncategorized Tagged With: , , , , , , ,
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