2 cups flour
Process: Cut shortening into dry ingredients until crumbs are the size of small peas. Form a depression in the dry mixture. Gently pour in milk. Beginning at the outside edge, turn dry mixture into milk until just moistened. (Here is where the difference between light, flaky biscuit and doorstops comes in.
Lemon Cream Scones
2 cups flour
Process: Cut unsalted butter into dry ingredients until crumbs are the size of small peas. Combine eggs and cream, pour into a depression in dry ingredients, and stir until just moistened. Mixture will be sticky.
My oven beeps when it reaches the baking temp. If yours does not –
Coarsely chop nuts:
Coating the nuts and seeds with a small amount of flour will keep them from sinking to the bottom of the bowl, giving a better distribution throughout the batter. Fold the nuts and Anise into the batter.
Line a large baking sheet with two pieces of foil and divide the dough in half. With slightly moistened hands form two loaves. Try for a uniform thickness end to end and a smooth surface overall. Bake until pale golden – about 30 minutes.
Using the foil to lift them, carefully transfer the loaves to racks to cool for about 5 minutes. When you can comfortably handle them, peel away the foil and continue cooling for another 10 minutes or so.
The cookies are fragile at this point. Handle them carefully. Using a serrated knife, cut the loaves into 3/4 inch slices and arrange them cut side down on a clean baking sheet. Return to the oven for another 20 to 25 minutes or until they are golden brown and crisp.
Carefully transfer the baked cookies to racks to cool completely.
Meanwhile, and this is purely optional, and for those of us who are never satisfied with good enough, make a dark chocolate ganache to drizzle over the cookies by melting 1 cup of dark chocolate pieces in 1 cup of heavy cream. You can fiddle with tempering the chocolate the right way, or simply use my quick (and definitely not correct) microwave method: put the chocolate and cream in a microwave safe glass container and heat on high for one minute. Take it out and stir it thoroughly. Repeat this step two more times. 3 minutes total. The ganache should be ‘tempered’ perfectly: shiny and smooth.
Place the cooled cookies, still on the racks in the baking sheet again and drizzle tablespoons of the liquid chocolate across them…your taste says how much or how little. Then put the whole thing in the freezer, just as it is for an hour or two. When they’re frozen solid you can package them and they’ll keep for a couple of months…IF they last that long.
The whole recipe yields about 24 cookies if you make them large. And you’ll invest about two and a half hours including cooking time.
With a good cup of espresso or a cappuccino they are SO worth it!
1 1/2 cups flour
Sift together and set aside.
1/2 cup sugar
Blend in one egg until mixture is fluffy and lemon yellow.
1/3 cup milk add alternately with dry ingredients
Fill well greased muffin cups 2/3 full. Bake at 400 degrees for 20 to 25 minutes. Remove from pan, cool 10 minutes the dip top of each in
1/4 cup melted butter, then a mixture of 1/2 cup sugar and 1 teaspoon cinnamon.
Dorothy’s Cherry Muffins
3 cups flour
Store in refrigerator for up to 2 months! Bake as needed. Fill muffin cups 2/3 full, at 350 degrees, until tops are golden brown and muffins spring back when touched.
1/2 cup lukewarm water
Dissolve yeast and sugar in warm water.
This is known as “proofing” the yeast. It is important that the water is warm, but not over 100° F
3/4 cup water
Mix these ingredients together in a sauce pan and heat gently, stirring continually, until the sugar is dissolved and the liquid is just beginning to simmer. Cool to under 100° F before adding to the yeast mixture
The temperature is critical to the success of bread. Anything above 100° F will kill the yeast and your bread will not rise.
Measure and combine:
Put 2 cups of the combined flour mixture in the mixer bowl and using the dough hook slowly add the combined liquids. Beat together until smooth.
Slowly work in the remaining flour mixture, incorporating thoroughly after each addition. At this point the dough will be sticky. Now sprinkle about 1/2 cup of white flour a little at a time over the dough, working it in until the dough ball begins to clean the sides of the bowl and climb the dough hook. Turn the bread out on a floured board and knead a few times, until the ball is smooth and elastic.
Lightly oil the clean mixer bowl, turn the smooth dough ball over to oil the top, cover the bowl and allow the bread to rise in a warm (not hot) place until double.
Turn the risen dough out on a floured board and knead a few more times. Cut the dough ball in half and form into balls or loaves. Thoroughly butter a cookies sheet or two medium loaf pans and let rise again in a cold oven until nearly tripled in size (about 2 hours). Turn the oven to 375° and bake until the loaves are browned and sound hollow when tapped on the bottom.
3 1/2 to 4 cups flour
Dissolve yeast and 1 tablespoons sugar in warm water. Allow it to stand about 10 minutes to”proof “the Yeast. Scald milk and butter until butter just begins to melt. In a large bowl, combine 1 1/2 cups of the flour, 2 tablespoons sugar and the salt. Add the milk and butter. Add the yeast and water. Add the egg. Beat well. Add enough of the remaining flour to make a firm dough. Knead on a floured board until elastic. Place in greased bowl, turning to grease the top. Cover and let rise in a warm oven. (to warm the oven – turn it on the lowest setting for a minute or two, then turn it off, BEFORE putting the dough in.)
Mix well and pour into a greased and floured loaf pan. Bake 40 minutes in a 350 degree oven. Test by inserting a toothpick in the center. If it comes out dry, the bread is done.
Cafe au lait
Follow the recipe for Boiled Coffee, using three cups of boiling water and three cups scalded milk. When the coffee is placed over simmer burner to ripen, scald the milk in a double boiler, then combine the two. This is a most delicious beverage and serves the purpose well when cream is scarce.
Nana’s Famous Pancakes
The secret ingredient? Vanilla! Not just any vanilla mind you My very own, very special, homemade brand. A tasty trick learned in mama’s kitchen. Purchase a pint of good quality dark rum, open and insert two whole vanilla beans. Cap it up tight. Put it in the back of the cupboard and forget about it for several months. When you open it again, it has turned into a dark, rich extract of vanilla, with just the slightest punch of rum.
To make 8 pancakes:
1 beaten egg
Measure 1 cup buttermilk
Whisk the buttermilk into the flour mixture
1 cup scalded milk (90 seconds at full power in the microwave)
While the milk is cooling to room temperature, drop
Measure the dry ingredients
When both liquids are baby-bath warm, or comfortable to the sensitive skin on the inside of your wrist, simply dump both into the flour mixture and begin to mix, using the dough hook. (Be sure the liquids are not too warm or the heat will kill the yeast and your bread won’t rise.)
Slowly sprinkle about
Turn it out on a lightly floured surface, knead by hand a few times to form a nice round ball, drizzle about a teaspoon of oil in a big bowl, turn the bread over to lightly oil the top, cover with a damp cloth and leave it alone for about 30 to 45 minutes. When the dough has doubled in bulk, punch it down and knead it slightly, forming it back into a nice round ball, cover it and return to the warm place until it doubles in bulk a second time…usually another 30 to 45 minutes.
Note: rising times depend on a number of variables – temp and/or humidity, yeast age, and so forth. Watch your dough as it rises. If you allow it to wait too long after it reaches the “doubled in bulk” stage it will cause the whole batch of bread to “flop”…in other words it will not rise right and have a heavy unappealing texture.
Now turn the dough out on a lightly floured surface, divide it into two equal loaves and place them in buttered pans. If you melt about 1/2 tablespoon of butter in the bottom of the bowl and turn the loaves over in it before putting them in the pans the tops will stay soft and brown evenly.
Return the loaves to the warm place and allow it to raise until it fills the pan and looks like a “loaf of bread.”
When the loaves look right turn on the oven and heat it to between 360 and 400 degrees. Bake your bread until it is golden brown and sounds hollow when tapped on the bottom with a wooden spoon.
1/2 cup boiling water over
1/2 cup All Bran
1/4 cup+ 1 tablespoon butter
1/2 cup + 2 1/2 tablespoons sugar
1 cup buttermilk
1 1/2 cups flour
1 cup All Bran
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon cinnamon.
Mix thoroughly and add the wet bran
Divide into muffin tins lined with cupcake paper cups and bake for 20 + minutes at 375 degrees or until golden brown.
This recipe can be doubled or tripled and the batter safely stored in the refrigerator for up to six weeks. Back before our retirement days, I made it up in big batches and baked muffins in a few minutes without having to take the time to mix ’em up.
In a large mixer bowl, combine
3 cups all purpose flour with:
1 cup milk
2 tablespoons butter
2 pkgs or 5 teaspoons dry yeast in
When liquids are cooled to baby-bath warm, mix with dry ingredients and add:
Place rolls in a well greased 9″X13″ pan, or two 8″ round pans, return to the warm place and allow to double in bulk, about 10 to 15 minutes. Bake at 375 degrees F. for 20 to 25 minutes or until golden brown.
From your Bread Machine
* Tastes like Grandma’s *
We know that’s a pretty bold statement to make. But this rich, golden loaf comes out of our modern Bread Machine tasting almost exactly like we remember the bread from our Grandmother’s wood burning kitchen stove in our childhood. Smells just as good while it bakes, too.
Add ingredients to the Bread Maker as follows:
1 cup + 2 tablespoons warm water
With your fingers, gently mix the sugar, salt, and dry yeast into the top of the flour, being careful not to dampen them. Turn the Machine to a time of 3 hours (on mine that’s “rapid” setting) and dark brown crust setting.
Get a plate, a knife, some fresh butter and a glass of milk. Wait!
Snip enough fresh rosemary (soft tips of branches only) to produce 2 or 3 teaspoons of finely chopped herb Sprinkle it over the dry ingredient layer of basic white bread. This produces a mild and flavorful loaf. It is wonderful toasted! Of course, you can also use thyme, sweet marjoram, etc., etc.
Onion Cheese Bread
Add about 1/4 cup finely chopped sweet onion and
Rye Bread (4 the bread machine)
Do NOT add olive oil