Category Archives: Breads

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Sticky Buns (Betsy Codier)

Scald:  2/3 c milk

Add:  1/2 c sugar
1 1/4 tsp salt
6 T butter

Cool to lukewarm

Mix:  2/3 c warm water
2 T sugar
2 pkgs yeast
let stand until bubbly (10 minutes or so)

Add:  Milk mixture, 3 eggs, 3 cups of flour

Mix until smooth.  Add approx 3 c flour, kneading on floured counter or board.  Place in greased bowl.  Brush top w/ melted butter, cover with damp cloth.  Let rise until double (1 hourish).  Place back on floured surface, divide in two, let stand 10 minutes.  Pound and pull into rectangles about 1/2 in thick.  Spread each rectangle with butter, brown sugar, cinnamon, raisins (currants), nuts.  Roll up.  Cut into slices.  Grease a pan, put a layer of karo on the bottom.  Put slices in.  Let rise until double.  Bake 10 minutes @ 400.  Then drop heat to 350 and bake another 30-40 minutes, until browning on top.

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War Bread (Marshwren)

1 c oats
1 c cornmeal
1 c whole wheat flour
1 T shortening/butter
1/3 c molasses
1 T salt
3 c boiling water
1 package dry yeast
5-6 c flour

Mix oats, cornmeal, whole wheat flour, oil, molasses, and salt.  Pour in boiling water, stirring well.  Cool to lukewarm.  Sprinkle yeast over it.  Blend it in after yeast has “melted” – Knead.  Cover dough and let rise in a warm place until double.  Knead again.  Divide, cover, let rest 2-4 minutes.  form into loaves.  Bake 50-60 minutes in a 375 oven.

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Zucchini Bread (Mrs. Ross)

3 eggs, beaten

Add & Beat:
2 c.sugar
1 c. oil (I used olive)
1 tsp vanilla

Add & Beat:
2 c. peeled (I didn’t bother) and grated zucchini

Mix. Add. Beat:
1 1/2 tsp soda
3 c flour
1/2 tsp baking powder
1/2 tsp salt
1-2 T cinnamon (I ran to the higher side here, but I love cinnamon)

Stir in:
1/2 c. raisins (guessing currant would be lovely, too, but I didn’t try that this time.)
1/2 c. nuts

My guesstimation on cook temp and time was 350 and 45 minutes, which seemed to work wonderfully.

Was wonderful. My partner’s psych class thought so, too. They have a policy of bringing food on test days, and I sent along a loaf of this. The zucchini was less than 6 hours from the garden, too, which probably helped.

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Raisin Scones (?)

2 c flour
2 T sugar
2 tsp baking powder
1/2 tsp baking sode
1/2 tsp salt
1/2 tsp nutmeg
1/2 c butter
1 c raisins (or currants – we tend to use the latter)
3/4 c buttermilk (or cheat with milk and vinegar and heat, if you need to)
1 egg white, for glaze
sugar, for glaze

Combine:  flour, sugar, salt, powder, nutmeg
Cut in butter.  Mix in fruit, then buttermilk.  Knead.  Roll or pat out 3/4″ thick.  Cut into triangles.  Brush with egg white.  Sprinkle with sugar.  Bake 15 minutes at 425.  (I had a bit of a temperature issue last time I cooked them, not sure whether or not that was our stove.)

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Toni Price’s Barn Dance Buttercream Biscuits (Music in the Kitchen)

Finally a biscuit recipe that rises right here at our altitude.  Was a bit of a relief, as my grandmother’s standard biscuit recipe has fizzled, despite tweaking, ever since I came to New Mexico.

2 c. flour

1 tsp salt

1 T baking powder

2 tsp sugar

1 1/2 c heavy cream

1/3 c melted butter

Combine dry ingredients.  Slowly add cream, stirring constantly.  Knead for a minute or so.  Pat, pull, and otherwise work into a square approximately 1/2 inch thick.  Cut into 12 squares and dip them in the melted butter.  Place 2 inches apart on a baking sheet.

Bake at 425 for 15 minutes.

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