Rachel's sourdough

 

General conference cinnamon rolls

 60-minute Cinnamon Rolls         Holly Wonnacott

2 1/3 C warm water

1/3 C sugar

2/3 C oil

4 T yeast

Mix ‘til combined. Let rest 15 minutes. (Use a timer;

The timing must be exact or they don’t turn out as well.)

2 t salt

2 eggs

7 C flour (1/2 wheat is okay)

Add. Mix. Knead, adding flour if too sticky. Let rest 15 minutes.

Preheat oven to 375. Divide dough in half. Roll out for cinnamon rolls;

Spread softened butter over the rectangle of rolled-out dough, then sprinkle

cinnamon and sugar (½ C brown sugar + ¼ C sugar + 2 T cinnamon) over it. Roll up and cut with a piece of dental floss.

Let rise in pans 15 minutes. Bake 15 minutes. Top with glaze made of powdered sugar and milk.

 

For orange rolls use this filling instead of cinnamon and sugar:

Grated rind of one orange

½ C melted butter

1 ½ C sugar

Put this mixture in the fridge until it’s harder and easier to spread.

Cream Cheese Frosting

4 ounces brick-style cream cheese (at room temperature)

2 tablespoons unsalted butter (at room temperature)

1 ¼ cups confectioners' sugar (powdered sugar)

½ teaspoon vanilla extract

small pinch of salt

PB Banana Bread

o                        2 cups flour

o                        1 cup sugar (I use less)

o                        1 tablespoon baking powder

o                        1/2 teaspoon salt

o                        1 cup mashed bananas

o                        1/3 cup milk

o                        1/3 cup peanut butter

o                        3 tablespoons vegetable oil

o                        1 egg

o                        1 cup mini chocolate chips

o                        1/2 cup peanuts, chopped (divided)

Glaze (optional)

o                        1/2 cup powdered sugar

o                        2 tablespoons peanut butter

o                        2 tablespoons milk

Instructions

o                            Preheat the oven to 350°F. Spray a loaf pan or mini loaf pans with cooking spray. Set aside.

o                            In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, bananas, peanut butter, oil and egg. Add the wet ingredients to the dry ingredients. Stir just until moistened. Stir in the chocolate chips and half of the peanuts. Spoon the batter into the pan(s) and sprinkle the remaining peanuts on top.

o                            Bake in the preheated oven until golden on top and a skewer inserted in the center comes out clean, about 50-60 minutes for a full sized loaf, or 30-45 minutes for mini loaves (depending on the size of loaf pan). Let cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

o                            When cool, make the glaze: In a small bowl, combine all ingredients well. Drizzle on top of the banana bread.

Rolls

Easy refrigerator rolls

2 (1/4 ounce) packages dry yeast (5 teaspoons)
2 cups warm water
1/2 cup sugar or 1/2 cup honey
2 teaspoons salt
6 1/2-7 cups flour
1 egg
1/4 cup vegetable oil
Directions:

1
Soften yeast in the warm water in a large bowl. Add sugar, salt, and half the flour. Beat thoroughly for 2 minutes.
2
Add egg and oil, beat to combine. Gradually beat in remaining flour until smooth.
3
Cover dough with a damp cloth and wax paper; place in refrigerator. OR Place dough in a large ziploc bag, press out excess air, and place in refrigerator. Dough may be stored 2-3 days. Punch down occasionally as dough rises in refrigerator.
4
About 2 hours before baking, shape into rolls, roll in melted butter, and place in buttered pan. Cover, place in warm spot, and let rise until light, 1 1/2 to 2 hours.
5
Bake at 400 degrees F for 12 to 15 minutes until golden brown.

Another great roll recipes:

https://thestayathomechef.com/the-best-homemade-dinner-rolls-ever/

Banana Crumb Muffins

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted  (or oil)

Topping:

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

  

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Peanut Butter and Chocolate Banana Bread

2 c all purpose flour

1 c sugar
1 TB baking powder
½ tsp salt
1 c mashed ripe banana (approx 2 med)
1/3 c milk
1/3 c peanut butter
3 tbs vegetable oil
1 egg
1 c choc chips

Preheat oven to 350° F. Spray bottom only of loaf pan with nonstick cooking spray. In the bowl of your stand mixer or in another large bowl if making by hand combine flour, sugar, baking powder, and salt. Add bananas, milk, peanut butter, oil and egg; stir until dry ingredients are moistened. Stir in ¾ cup of the milk chocolate morsels. Spoon batter into pan. Sprinkle remaining ¼ cup of milk chocolate morsels evenly over batter.

Bake 60 minutes or until cake tester inserted in center comes out clean. Watch and check the last ten minutes because oven temperatures vary and you do not want to overcook it! Cool in pan 10 minutes. Loosen sides of loaf from pan; remove loaf to non stick cooling rack cool completely. Cut into slices using a serrated bread knife.

Lowfat biscuits

3/4 cup low-fat buttermilk         
1 T canola oil        
2 C  flour              
 1  T sugar                 
1  1/2 teaspoons baking powder

1/2 t  baking soda         

 1/2 teaspoon salt           

1  1/2 tablespoons cold butter, cut in small pieces          

1 tablespoon low-fat milk, for brushing tops before baking          In a large bowl, whisk  dry ingredients.  Cut in butter.  Pour in buttermilk and oil.  Stir til combined.

Transfer the dough to a floured surface and sprinkle with flour. Lightly knead for 30 seconds, then flatten dough and cut out biscuits. Transfer the biscuits to greased baking sheet.  Bake for 8 to 12 minutes, or until the tops are golden brown. Serve hot.

 

We use this for covering our pot pie.

IRISH SODA BREAD for St. Patrick’s Day

2 cups white flour           
2 cups whole wheat flour           
1/2 cup sugar            
 2 tsp. baking soda        
1 tsp. salt       
4 tbsp. butter, chilled              
1 cup raisins                   
1 1/2 cups buttermilk or plain yogurt

Heat the oven to 350 degrees. In a bowl, combine the dry ingredients. Cut in the butter until it is pea-sized. Stir in the raisins and buttermilk or yogurt. Turn the dough onto a floured surface, knead 1 minute, and shape into a disk. Cut an "X" in the top and bake on a greased baking sheet for 45 to 50 minutes.  Makes one 8-inch-wide loaf.

Zucchini Bread

2 C grated zucchini          
3 eggs (or 3 T ground flax seed + 6 T hot water) 
2 C flour           
1 1/2 C sugar          
1 t vanilla         
1 t salt    
1/3 C oil          
2/3 C applesauce          
1 T cinnamon           
1 t baking soda         
1/2 t baking powder     
1/2 C nuts

Combine zucchini, eggs, oil, sugar, and vanilla.  Blend.  Add dry ingredients.  Fold in nuts.  Bake in lightly greased floured loaf pans 40 min

Madi's Blueberry Streusel Muffins

1 1/2 cups flour           
3/4 cup white sugar           
1/2 teaspoon salt           
2 t baking powder             
1/3 cup oil            
1 egg

1/3 cup milk         

 

1 cup blueberries

Mix dry ingredients. Mix wet ingredients. Mix them together. Put in muffin tins. Sprinkle streusel topping on top. Bake at 350 for 10 min. or so.  Seminary classes love these muffins.

Optional streusel topping:      

1/2 cup white sugar            

1/3 cup all-purpose flour       

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon         

Cut butter into topping with a pastry blender of knife.

Note:  even though Madi doesn't eat these anymore (because of the milk, eggs, and butter), they will always be called "Madi's Muffins" at our house, because in 2011 she sold these to ward members to raise money for Girl's Camp.  She baked and sold over 20 plates at $5 a plate and earned her camp money in one day.

Banana Bread

• 3-4 very ripe bananas
• 1 1/2 C all- purpose flour
• 3/4 C white sugar
• 2 T canola oil
• 1 t vanilla extract
• 1 t baking soda
• 1/2 t baking powder
• 1 flaxseed "egg" (1 T ground flaxseed + 2 T water)
• 2 T applesauce
• 2 T peanut butter
• 1 T chocolate chips (Ghirardelli gold bag are vegan) 

*preheat oven to 350

*mix together dry ingredients

*add wet ingredients

*pour into loaf pans or muffin tins, or both 

*bake until golden brown 

(*feel free to substitute water for oil) 

 

 

Vegan blueberry muffins

2 C flour

1 1/2 t baking soda
1/2 t salt
1 C sugar
1 C milk or apple juice
1/3 C oil
1 T apple cider vinegar (or white vinegar)
1 1/2  C blueberries

Mix dry ingredients.  Mix wet ingredients in a separate bowl.  Stir the wet ingredients into the dry ingredients, gently.  Stir in berries.  Put in greased muffin cups.  Bake at 375 for 10-15 min.

Riley Bread

Riley Whole Wheat Bread

    Dissolve in small bowl:

3 t dry yeast

1 t sugar

¼ C warm water

      Beat in a mixer bowl (or with a spoon) until smooth:          

3 ½ C whole wheat flour

2 ½ C hot tap water

      Add to bowl, along with dissolved yeast, then mix well:       .

1/3 C honey

1/3 C oil

1 T salt

    Add:  

1 C whole wheat flour (or 1 C quick oats)

2 C white flour (or whole wheat)

            Knead with kneading hook, or knead by hand.  Add more flour if dough is not pulling away from the sides of the bowl.

           Shape dough into 3 loaves (on a floured plate, with floured hands) and put into 3 greased loaf pans (2 of regular size, 1 of smaller size).  Let loaves rise for 45 minutes (if the house is too cold, turn the oven on for 1 ½ minutes, then turn it off and let the loaves rise in the warm oven), then bake at 350 for about 30 minutes.  (Set a timer for the 45 minute rising; the bread is never as good when I let it rise too long.)

 Note:  this bread only has to rise ONCE, so it can be made start to finish in less than 2 hours.

Optional:  1 cup of cooked oatmeal can be added in place of 1 C of the water.

To make raisin breadL  knead raisins, walnuts, cinnamon and brown sugar (to taste, or about 2 T) into 1/3 of the dough

Our family loves this bread.  We make it once or twice a week.  We also use the dough for pizza, cinnamon rolls, fried scones, burger buns, calzones, and breadsticks.  The recipe is based on a Pillsbury bake-off recipe that I was given from master cook (and friend) Wendy Webb, who worked in a bakery and who taught me how to make bread in California in 1999.  When we lived in Guam in 2001, the bread at the commissary was awful after being stuffed with preservatives to survive the 2-month boat ride across the Pacific Ocean.  So I began making our bread regularly and my little ones loves playing with the bread "play-dough" and cooking and eating their creations.  This recipe is so easy, my 11-year-old Rachel was making our family's bread for a while.

Unfortunately, this recipe didn't work well when we moved to Colorado (4,500 ft altitude). I used this instead (and doubled the salt): https://highaltitudebakes.com/breads/2012/05/14/honey-wheat-bread/

Quick breads

 

Yeast breads

 

 

 

 

Easy and quick (not crusty, but good for sandwiches or with soup): 

https://easybudgetrecipes.com/1-hour-french-bread/

Zucchini - breads and desserts

Zucchini Bread

3 C flour

1 t b.p.

1 t b.s.

½ t cinn, salt

1  C sugar

3 eggs

½ C oil

1 t vanilla

2 C shredded zucchini, squeezed dry

½ C applesauce

Bake at 350 degrees.

OR:

2 C sugar

3 eggs

1 C oil

1 t - 1 T vanilla

2 C zucc

2  flour

1 t salt, b. Soda

¼ t b.p., cloves

T cinn

1 t nutmeg

½ C raisins

OR:

C sugar

C brown sugar

3 C flour

1 t. B.s

¼ t b.p.

t salt

2 t cinn

½ C nuts

3 eggs

C oil

2 C zucchini

3 t vanilla

325 degrees

Zucc bread

1 C nuts

1 ½ C zucc

½ C oil

C sugar

2 eggs

2 t vanilla

½ t b.s., cinn, salt

¼ t b.p.

1 ½ C flour

Zucc Muffins

⅓ C oil

⅓ C applesauce

⅔ C sugar

½ C br sugar

1 t vanilla

2 C flour

½ t b.s., b.p., salt

2 t cinn

1 ½ C zucc

½ C shredded carrot

375 degrees.

Streusel for top

½ C brown sugar

½ t cinn

3 T flour

Butter

Nuts

Zucchini Cake

2  C flour

2 t b.s.

1 t salt

¼ t b.p.

3 t cinn/nutmeg/cloves (total of 3 t)

3 eggs

1 C oil

1 ½ C sugar

2 C zucc

2 t vanilla

C nuts

350. 9 x 13.

Frosting

2 C powd sugar

T cinn

2 T butter, melted

1 t vanilla

2 T milk
------------------------------------------------------------------

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

• 
  
• 1 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 C vegetable oil and 1/4 C water
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour ( I used half white whole wheat)
• 1/2 cup unsweetened cocoa powder  
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 cups finely grated zucchini, slightly drained
• 1 cup semisweet chocolate chips
• 1/2 cup mini milk chocolate chips, optional

INSTRUCTIONS

1. Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
2. In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
3. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
4. Gradually add the dry ingredients into the sugar mixture and mix until just combined.
5. Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.
6. Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
7. If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
8. Bake in preheated oven for 18-22 minutes.

Zucchini brownies

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 2 1/2 cups grated zucchini undrained

OR

•  1 1/2 cups granulated sugar
•  1/2 cup canola oil or vegetable oil
•  2 cups all-purpose flour
•  1/4 cup unsweetened cocoa
•  2 cups shredded zucchini don't squeeze out the moisture
•  2 teaspoons vanilla extract
•  1 teaspoon salt
•  1 1/2 teaspoons baking soda
•  1 1/4 cups semi-sweet chocolate chips divided