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Mashed Potato and Bacon Bread

November 13, 2009 By The Recipe Mom Leave a Comment
potatibread

potatibreadWhat You Need:

2 (1/4 oz.) pkgs. active dry yeast
1/2 C of warm water (115 degrees)
1 (12 oz.) can evaporated milk
2 C mashed potatoes with no butter or milk added
8 bacon strips, cooked and crumbled
1/4 C of butter, room temperature
2 eggs
3 T of sugar
2 T of dried minced onion
1 T caraway seeds
1 t of garlic salt
1 t regular salt
3 C of all purpose flour

How to Make It:

In a mixing bowl put the yeast and warm water and stir together until the yeast is dissolved.
Stir in the milk, potatoes, bacon, butter, eggs and sugar.
Blend in well the onion, caraway seeds, garlic salt and regular salt.
Beat in 3 C of the flour until completely combined and a soft dough forms.
Turn the dough on a lightly floured surface and knead for 8 minutes or until smooth and elastic.
Place the dough in a greased non metallic bowl and turn to coat.
Place in a warm dry place covered for 1 hour or until doubled in size.
Punch down the dough and put on a lightly floured surface.
Separate the dough into 2 equal size pieces.
Place the dough into two greased 2 qt casserole dishes.
Cover and let the dough rise for 45 minutes or until doubled in size.
Bake in a preheated 350 degree oven for 45 minutes or until golden brown.
Remove and cool on wire racks.

Makes 2 loaves

Preparation Time: approximately 20 minutes
Rising Time: approximately 1 hour 40 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 2 hours 45 minutes

This bread is tender and moist because of the potatoes. This bread will go fast. Don’t forget the butter and jam to top it off.

Filed Under: Breads and Muffins, Christmas, Recipe Cards Tagged With: , , , , , ,

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

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

Recipes from the Bubbling Cauldron

October 3, 2009 By The Recipe Mom Leave a Comment
brightcauldron

brightcauldron Finding great recipes for your Halloween party can be a little tricky sometimes especially if your looking for new ideas. Here are a couple of recipes you can create in your bubbling cauldron that don’t need tricks to achieve but will be a treat to those who try them.

Witch’s Brew is a great Halloween punch. It should be served in a punch bowl and not a pitcher because of the gelatin. To keep the punch cold fill a couple of plastic gloves 2/3 full of lime Kool-aid. Tie the ends and freeze until very solid. Add 1 glove to the punch and when the ice melts open the glove and add the cold liquid to your punch. Place the second frozen hand into the punch.

To make this great brew you will need 2 packages of lime gelatin. Make the gelatin as directed on the box. Keep chilled until ready to serve the punch.

You will also need 1 gallon of chilled green punch. Lime (or any type of green Kool-aid) can be used to make your green punch. Follow the directions on the packages for making 1 gallon.

When it’s time to serve your witch’s brew pour the chilled punch into a chilled punch bowl. Break up the gelatin into small globs and stir the globs into the punch. Add the frozen hand ice and serve.

How about serving goblin slime in a bread cauldron? Here is what you need: 1 (16 oz.) pkg. of Velveeta cheese, cubed; 16 oz. of Swiss cheese, shredded; 1 (10 1/2 oz.) can cheddar cheese soup; 2 (15 oz.) cans of black beans, drained well; 1 jar of salsa; 1 round loaf of pumpernickel bread, unsliced; and 2 loaves of round marble rye bread, sliced

To prepare place the both types of cheese and the soup into a saucepan over low heat. Stirring almost constantly, heat the cheese until completely melted and smooth. Remove the pan from the heat and stir in the beans and salsa. Remove a slice from the top of the pumpernickel loaf and scoop out the inside bread. Place the bread aside. Fill the loaf with the dip.

Use Halloween cookie cutters and cut out pieces of the rye bread. Place the bread bowl on a plate and lay the Halloween cut outs around the bowl for dipping. The remaining pumpernickel bread can be cubed and used in the dip also.

These are just a couple of cauldron recipes that can help make your Halloween party a hit.

Filed Under: Halloween, Recipe Cards, Recipes, Today's Kitchen Tagged With: , , , , , , , , , , , ,

Egg Circles

September 8, 2009 By The Recipe Mom Leave a Comment
eggintoast

Ieggintoastngredients:

4 slices of bread
8 eggs
2 t of milk
1 C of shredded wheat, crushed
2 T of butter
1/2 t of salt
1/4 t of pepper

How to Cook It:

With a 3 inch round cookie cutter cut a circle in the center of each slice of bread and set aside.
Beat 4 eggs and the milk together until well blended in a shallow bowl.
Place the crushed shredded wheat into another shallow bowl.
In a skillet over medium heat melt the butter.
Dip the bread slices into the egg mixture allowing any excess is drip off.
Dip the egg coated bread into the crushed cereal evenly coating both sides.
Place the coated bread is put in the skillet with the melted butter.
Place the remaining eggs are put in the center hole of the bread slices and sprinkle each egg with the salt and pepper.
Cook the bread 3 minutes then turn over.
Cook until the egg is set and the bread is lightly browned.

The circles of bread that you set aside can be dipped in the egg and cereal mixture and fried for a tasty addition. Add syrup or preserves if you wish.

Makes 4 servings

Filed Under: Breakfast Foods, Kid Friendly, Recipes Tagged With: , , , , , , ,

Fantastic Lemon French Toast

August 23, 2009 By The Recipe Mom Leave a Comment
french-toast1

french-toast1Ingredients:

2 large egg
4 tbsp of milk
1/4 tsp vanilla extract
4 slices of white bread
2 tsp butter
2 tbsp brown sugar
2 lemon slices

How to Cook It:

In a shallow bowl put the egg, milk and vanilla and whisk until well blended.
Dip the bread slices into the mixture and coat well being sure to let any excess drip back into the bowl.
Over medium heat in a skillet melt the butter.
Place the coated bread slices in the skillet and cook 4 minutes then flip over.
After flipping the bread cook 2 minutes longer or until the bread is a golden brown.
Sprinkle the cooked toast with the brown sugar then squeeze the lemon over the top.

The lemon may be omitted from this recipe and your favorite fruit added if you prefer. A small amount of sour cream may also be added.

Makes 2 servings

Preparation Time: approximately 5 minutes
Cooking Time: approximately 5 minutes
Total Time: approximately 10 minutes

Nutritional Information Approximate Values per Serving
440 calories; 23 g fat; 12.5 g saturated fat; 11.5 g protein; 46 g carbohydrates; 215 mg cholesterol; 540 mg sodium; 2 g fiber

Filed Under: Breakfast Foods, Kid Friendly, Recipes Tagged With: , , , , , , , ,

Summers Most Versatile Vegetable

August 4, 2009 By The Recipe Mom Leave a Comment
zucchinicarrots

zucchinicarrotsThis vegetable may remind you of a cucumber but it is actually a member of the squash family. Zucchini can be found green in color like a cucumber but there are also yellow varieties as well. Zucchini can be stir fried, steamed, baked or even eaten raw and are a great compliment to other vegetables as well.

Pick your zucchini wisely. A good zucchini is heavy. It may not always be long like a cucumber and it should be heavier than a cucumber. Depending on the farmer, you may find some that are smaller. Hold them in your hand and compare with others before choosing the ones you will buy.

Zucchini is a popular vegetable in the summer. The taste is light and it is cholesterol and fat free and low in sodium. All you need to cook them is a bit of olive oil in a wok or large skillet and some salt and pepper to taste. Try julienne or matchstick cut zucchini or slice it into nice round pieces. It is great as a starting veggie for kids because it doesn’t have an overpowering taste.

Zucchini does well in the refrigerator at a modest temperature. Don’t wait too long to use it or it will become mushy to the touch. It may look good through the clear veggie tray but when the back side is covered in white fuzz it’s time to get rid of it. Zucchini is not a vegetable that stands up to freezing very well. If you must freeze it, blanch it first.

You can pickle zucchini along with other veggies like peppers, onions, and tomatoes. The mix of flavors will enhance any meal you prepare during the fall and winter months. Zucchini can be added to soup stock and frozen for a later time.

Zucchini is even good as a specialty bread ingredient. Zucchini bread is very good and very moist. You can’t even taste the zucchini. The taste is sweet and similar to banana bread without the walnuts. Bake a few loaves and freeze them.

It’s hard to keep zucchini around. It is a versatile vegetable that works well in so many types of dishes. It is also one of the healthier vegetables. Remember that zucchini has a high amount of water content so be careful when cooking it. It won’t take long and if it sets in water over heat for very long it becomes shriveled and loses its great taste.

Filed Under: Summer Cooking, Today's Kitchen 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.

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

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: , , , ,

Fruit Salad Laced With Bacon and Cider Vinaigrette

March 1, 2009 By The Recipe Mom Leave a Comment
Vinegar is sometimes infused with spices or he...
Image via Wikipedia

What You Need:

3 T butter, room temperature
2 T sugar
1 1/2 t cinnamon, divided
1/2 t red pepper, divided
4 slices whole wheat bread, remove the crust
1/2 C canola oil
2 green onions, chopped fine
½ C raisins
1/4 C apple cider
2 T apple cider vinegar
1/2 t salt
1/4 t pepper
1 (10 oz) salad greens
1 pear, cored and sliced thin
1 apple, cored and sliced thin
4 pieces of bacon, cooked crisp and crumbled
1/4 C walnuts, toasted
1/4 C Swiss cheese, shredded

How to Cook It:

Place the oven temperature on 400 degrees and allow it to heat while preparing the croutons.
Place the butter in a mixing bowl.
Add the sugar, 1 t of cinnamon and 1/4 t of the red pepper.
Mix together until well blended.
Spread the slices of bread with the mixture.
Place the bread of a baking sheet and bake 8 minutes turning once or until the bread is toasted to your liking.
Remove the toasted bread and allow it to cool to room temperature then cut into bite size pieces.
Place the oil in a skillet over medium heat.
Add the green onions and stirring occasionally cook 3 minutes or until tender.
Put the raisins in the skillet and stir to incorporate with the onions.
Pour in the apple cider and vinegar.
Sprinkle in the salt, pepper, the remaining cinnamon and the remaining red pepper.
Stir until all the ingredients are combined and cook until heated through about 5 minutes.
Place the salad greens into a large salad bowl.
Add the sliced pears and apples and toss to combine
Pour the warm dressing over the salad and toss to cover the salad well.
Sprinkle the crumbled bacon, walnuts, cheese and croutons over the top just before serving.

Serving Size: 4

This is a warm and loving salad that you can serve with your Valentine’s Day dinner. You can use grapes cut in half instead of the raisins just add them in with the pears and apples. The walnuts can also be replaced with pecans or almonds if you prefer.

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Filed Under: Soups and Salads Tagged With: , , , , ,
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