Indian style Naan bread is soft and chewy and so easy to make at home. It’s the perfect accompaniment to so many meals. What is Naan Bread? Similar to pita bread or flat bread, naan bread is a soft, thick bread. It is usually cooked in a clay tandoori oven and served warm with butter. It…
The not-so-secret ingredient is mashed potatoes. IF you have any left-overs from the holiday meal but not enough potatoes to go around, this is the best way for everyone to enjoy them. (Besides… waste not, want not.)
1 c. milk
2/3 c. butter or margarine
2/3 c. sugar
1 TBsp. salt
2 cups chilled mashed potatoes
2 pkgs. yeast
1/2 c. lukewarm water
6-8 cups flour
Don’t forget to knead bread and then let rise prior rolling into balls in a lightly greased pan.
Bake: 375° F for 15 to 20 minutes.
The following recipe is credited to First Lady Dolley Madison.
Dolley Payne Todd Madison (May 20, 1768 – July 12, 1849) was the wife of James Madison, President of the United States from 1809 to 1817.
According to Wikipedia, she was noted for her social gifts, which boosted her husband’s popularity as President. In this way, she did much to define the role of the President’s spouse, known only much later by the title First Lady – a function she had sometimes performed earlier for the widowed Thomas Jefferson.
Dolley Madison also helped to furnish the newly constructed White House. When the British set fire to it in 1814, she was credited with saving the classic portrait of George Washington.
In widowhood, she often lived in poverty, partially relieved by the sale of her late husband’s papers.”
- 4 c. sharp Cheddar cheese, finely grated, room temperature
- 1 c. butter, room temperature
- 3 c. flour
- 1/2 tsp. salt
- 1 1/2 tsp. paprika
- 1/2 tsp. oregano
- 1/2 tsp. dried parsley
- 1 tsp. garlic powder
- 1/4 tsp. white pepper
Directions: In a bowl, cream cheese and butter together. Add remaining ingredients and mix thoroughly to form dough.
Roll out dough on a floured board to 1/4″ thickness. Using a sharp knife, cut into strips about 1/2″ x 4″ wide. Place strips on an un-greased baking sheet.
Bake 400°F for 8 minutes until golden brown.
Yield: 6 dozen
Calories: 70 calories per serving
Source: Famous White House Recipes, The American Collection Cookbooks, Volume 1
- 2 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup water, at room temperature
- 1/4 cup olive oil
- Place a baking stone or a large baking sheet in the oven and preheat at 450°F with the rack on the middle shelf.
- Combine all of the ingredients in the bowl of a mixer and stir until the dough comes together in a ragged ball. Fit the mixer with the dough hook attachment and knead on medium speed until the dough pulls away from the edges of the bowl. If the dough seems sticky, add a tiny bit of flour as necessary.
- Place the dough in a well-oiled container and let rest for at least 30 minutes or overnight. Remove the dough to a lightly floured surface and divide into 6 equal pieces. Flatten the pieces into discs and cover. Let rest 5 to 10 minutes to relax.
- Working with one piece at a time, roll the dough out until roughly 1 foot in diameter, making sure to dust with flour underneath to keep the dough from sticking. Poke the flattened dough a few times with a fork. Using a paddle or a floured baking sheet, slide the dough directly onto the bread stone or hot baking sheet. Bake for 3 minutes then flip and bake for 3 more. The bread should be lightly browned on both sides.
- Remove the bread from the oven and cool on a wire rack. Repeat with the remaining pieces of dough. If the bread is not crisp after the first bake, or if it goes stale, it can always be refreshed in a hot oven. Store in an airtight container at room temperature.
Hot cross buns are now traditionally served during the Christian Easter season, on Fridays during Lent and on Palm Sunday and Easter Sunday. However, their roots are rumored to have come from pagan spring festivals. Easter and the spring equinox all represent the season of renewal of nature in different traditions. What we now consider a cross symbol on top of hot cross buns was also originally a cross in honor of the moon for Egyptians and Greeks, a representation of a full moon and its four quarters to Romans.
Yield: 12 buns
- 2 ounces fresh yeast
- 2 cups lukewarm milk
- 1/4 cup honey
- 4 tablespoons unsalted butter, diced
- 3 eggs
- 4 1/2 cups high-gluten flour
- Spice mix, recipe follows
- 1 teaspoon kosher salt
- 1/2 cup dark raisins
- 1/2 cup golden raisins
Glaze, recipe follows
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 2 cups confectioners’ sugar
- 1/4 cup milk, plus more as needed
Crumble the yeast into a large mixing bowl and add 1 cup of the warm milk (the milk should feel just warm to the touch but not hot). Using the dough hook attachment, gently mix together.
- Add the honey, butter, 2 eggs, flour, spice mix, salt, and raisins. Start the mixer and gently pour in the remaining 1 cup of milk while mixing. The dough should come together as a soft ball after a few minutes of mixing. If it is too sticky add a few sprinkles of additional flour; if it is too hard add a few more drops of cold milk.
- Turn this soft dough out directly onto a sheet pan and cover with plastic wrap. Let it rise until about doubled in size.
- Preheat the oven to 350 degrees F.
- When it has double in size, turn the dough out onto a floured surface. Cut the dough in half and each half in half, etc. until you have a dozen pieces. Shape these pieces into rounds with your hands. Place these rounds equally spaced apart on a floured piece of parchment on a sheet pan. Cover with plastic wrap and allow to rise until almost doubled in size. (If you press gently with your finger on a bun it should bounce back but your fingerprint should remain a bit.)
- Beat the remaining egg with a fork in a small bowl. Very gently brush this mixture on each of the buns. Using a sharp knife cut a cross shape in the top of each bun. Besides being decorative this allows the bread to rise nicely as it bakes.
- Bake in for about 15 minutes or until browned. Let cool.
- When cool, ice each bun with the glaze in a cross shape, following your cuts and using your spatula to drizzle icing on.
- Spice Mix:
Mix together all the ingredients.
Put the sugar in a large bowl with the milk. Work the sugar and milk together until combined, adding additional milk 1 teaspoon at a time, until you have a nice smooth thick glaze.
- 1½ c unsweetened soy milk
- 1½ Tbsp lemon juice
- 2 c white flour
- 2 c whole wheat flour
- ½ c sugar
- 2 tsp baking soda
- 1 tsp salt
- 4 Tbsp vegan margarine
- 1 c currants or raisins
- 1 tsp caraway seeds, optional
- Preheat oven to 350°.
- Lightly grease a baking sheet.
- In a small bowl, combine soy milk and lemon juice. Set aside.
- In a large bowl, sift together flours, sugar, soda, and salt.
- With a pastry blender or two knives, cut butter into dry mixture.
- Create a well and pour in soy milk mixture and currants.
- On a lightly floured surface, gently knead just until the dough comes together, 10 or 12 turns. Do not overwork or you’ll end up with a tough mess!
- Shape into a disc about 1½” in height.
- Cut an “X” into the top with a serrated knife and bake on prepared sheet for 40-45 minutes.
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Yield: Makes about 9 cups (enough for a 10-to-12-pound turkey).
- 10 to 12 White Castle® Sliders, no pickles
- 1-1/2 cups Celery, diced
- 1-1/4 teaspoons Thyme, ground
- 1-1/2 teaspoons Sage, ground
- 3/4 teaspoon Black pepper, coarsely ground
- 1/4 cup Chicken broth
- In a large mixing bowl, tear the Sliders into pieces and add diced celery and seasonings.
Toss and add chicken broth. Toss well.
- Add ingredients to Casserole Dish, add an additional 3/4 cup of chicken broth and bake at 350 degrees for 35 minutes.
- Or stuff the ingredients into the cavity of the turkey before roasting and cook as you normally would.
Note: Allow 1 Slider for each pound of turkey, which will be equal to 3/4 cup of stuffing per pound.
Yield: 12 Servings
1 cup chopped celery (2 stalks)
1/2 cup chopped onion (1 medium)
1/2 cup chopped carrot (1 medium)
1/4 cup butter
1 tablespoon snipped fresh parsley (optional)
1/2 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
8 cups dried white bread cubes*
1 cups chicken broth
- Preheat oven to 350 degrees F. In a large skillet cook celery, onion, and carrot in hot butter over medium heat for 7 to 10 minutes or until tender, stirring occasionally. Remove from heat; stir in parsley (if desired), poultry seasoning, and pepper.
- In a very large bowl combine celery mixture and bread cubes. Drizzle with enough broth to moisten, tossing lightly to combine. Place stuffing in a 2-quart casserole.
- Bake, covered, for 30 to 45 minutes or until heated through.
From the Better Homes & Gardens Test Kitchen
To make dry bread cubes, preheat oven to 300 degrees F. Cut 12 to 14 slices white bread into 1/2-inch cubes to yield 8 cups. Spread into two 15x10x1-inch baking pans; bake for 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.
Slow Cooker Directions:
Prepare as directed, doubling the amounts of all ingredients, except use 1-1/3 cups chicken broth. Omit the 2-quart casserole and lightly coat a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. Spoon stuffing into the slow cooker. Cover and cook on low-heat setting for 3-1/2 to 4 hours. (Stuffing gets very moist as it cooks.)
Prepare as directed through Step 2, except do not preheat oven. Cover casserole tightly with plastic wrap; chill for up to 24 hours. To serve, preheat oven to 350 degrees F. Remove plastic wrap. If desired, drizzle stuffing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 40 to 45 minutes or until an instant-read thermometer inserted into center of stuffing registers 165 degrees F.
Per serving: 108 kcal cal., 5 g fat (3 g sat. fat, 1 g monounsatured fat), 10 mg chol., 288 mg sodium, 14 g carb., 1 g fiber, 2 g sugar, 2 g pro.
Percent Daily Values are based on a 2,000 calorie diet
Yield: 2 loaves (16 slices each) or 32 Servings
- 4-1/2 to 5 cups all-purpose flour
- 3 cups whole wheat flour
- 2 cups quick-cooking oats
- 2/3 cup packed brown sugar
- 2-1/2 teaspoons pumpkin pie spice
- 1-1/2 teaspoons salt
- 1 teaspoon sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm water (120° to 130°)
- 1 cup canned pumpkin
- 1/3 cup unsweetened applesauce
- 1/3 cup canola oil
- 2 eggs, lightly beaten
- 1/2 cup raisins
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
- Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 55-65 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
1 slice equals 201 calories, 5 g fat (1 g saturated fat), 17 mg cholesterol, 130 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein. Originally published as Swirled Pumpkin Yeast Bread in Country Woman Christmas Annual 2007, p39
Yield: 1 Loaf
- Olive oil for the baking sheet
- 3 1/4 cups all-purpose flour
- 1 1/4-ounce package active dry yeast
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup (3 ounces) grated Parmesan
- 1 12-ounce bottle beer, preferably ale
- flour for the work surface
- 1 cup chopped or torn fresh basil
1. Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.
2. Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet.
3. Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing.
Tip: You can also toast this dense, hearty bread and drizzle it with olive oil.Nutritional Information:
Calories From Fat 8%; Fat 3g; Sat Fat 2g; Cholesterol 3mg; Sodium 977mg; Carbohydrate 63g; Fiber 3g; Sugar 0g; Protein 12g