Crusty Pizza Dough

From the Kitchen aid mixer cookbook. Can be doubled. — posted by Julia Rodriguez

From Recipezaar: Breads recipes.

Potato Skin Bagel.

The inspiration for this recipe has nothing to do with bagel making. In college I liked going to Chi Chi’s and getting deep fried potato skins at the mall.

Outrageously fattening recipes can’t be made very often. The main ingredients for potato skin bagels is mashed potatoes, bacon, green onions, sour cream or chives instead of green onions. You don’t need to get any potatoes for potato skins it doesn’t use them. — posted by Chef #620675

From Recipezaar: Breads recipes.

Crunchy Parmesan-Herb Breadsticks

Better Homes and Gardens recipe. Great with pasta! — posted by Eat it up!

From Recipezaar: Breads recipes.

Marie Morris’s Church Supper Crescent Rolls.

This is my Mom’s recipe. She made hundreds of dozens of these over the years for church suppers and family reunions. They were always requested and frequently mailed to relatives who would not make it home for Thanksgiving. They aren’t easy to make. But they do make an impression.
She had shared the recipe with my aunts, but I never made them. The “Church Basement Society Ladies” honored her by making them for a reception for our family when she passed away. — posted by marciado

From Recipezaar: Breads recipes.

It starts to smell really good as it bakes up and my family is known to start devouring it as soon as I can get it out of the pan. The whole loaf is usually gone by the end of the day.

Sour Cream Banana Bread

• 1 cup banana, mashed
• ½ cup sour cream
• ½ cup mixed nuts, chopped (optional)
• ½ cup butter or margarine
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 ½ cups unbleached flour
• 1 tsp vanilla
• 1 cup sugar
• ½ tsp salt
• 2 eggs

Preheat oven to 350°F.

Mix the cinnamon with a bit of sugar and set aside.

In a mixing bowl, cream the butter and whisk in sugar, eggs and vanilla. Add the rest of the ingredients and mix well.

Grease large loaf pan and dust with the cinnamon/sugar mixture. Pour in butter mixture and put into the preheated oven for about 1 hour.

Walnut & Onion Muffins

• 1 cup butter, melted and cooled
• 3/4 cup sugar
• 4 eggs, lightly beaten
• 1 tbsp salt
• 1 tbsp baking powder
• 3 cups flour
• 3 cups walnuts, coarsely chopped
• 4 medium onions, quartered

Preheat oven to 425. Grease muffin tin.

Add the onions to a food processor and pulse until pureed. Take 2 cups of onion puree and place into a bowl. Add butter, sugar, eggs, salt and sir well. Add the baking powder and flour and again, stir well until smooth. Gently stir in walnuts.

Spoon the muffin mixture into the muffin tin and bake for about 20 minutes or until cooked through. Leave the muffins to cool down for about 10 minutes, then put them on a wire rack to cool completely.

• 3 tbsp granulated sugar
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1tbsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/3 cup butter or margarine
• 2 eggs, lightly beaten
• 1/3 cup milk
• 1/2 cup raisins

Preheat the oven to 425°F.

Combine the sugar (keep 1 tsp of sugar aside), flours, cinnamon, nutmeg, salt and baking powder in a bowl and cut in butter with a pastry blender or two knives. The mixture should resemble coarse crumbs.

Keep 1 tbsp of the beaten egg aside. Add remaining egg, raisins and milk to the flour mixture and combine gently. Sprinkle flour on your kitchen counter, turn out the flour/egg mixture and kneed about 5 times. After kneading, pat the dough into a 3/4inch thick circle and divide into 8 wedges.

Put the wedges on a greased baking sheet, brush with the reserved egg and sprinkle with remaining sugar.

Bake in the oven for about 18 to 20 minutes or until nicely browned.

Basic Scones

2 cups of bread flour
1/4 cup sugar
1/2 tsp double acting baking powder
1 tsp baking soda
1 tsp salt
1 stick of butter (cold) and cut up
1 cup of pecans
1 cup of golden raisins
1 1/2 cups milk

Place the dry ingredients into the bowl of a food processor and add the butter. Pulse until the mixture looks like cornmeal. Form a ball and knead for about a minute, just until it comes together.

Add the nuts and raisins and knead until well dispersed. Roll out to about 1/2 in thick and cut into triangles. Place in a preheated 400-degree over and bake for about 17 mins or until lightly browned.

I love to make one or two different batches of scones and put them in a pretty basket as a house warming present. You can even add a jar of preserves or some homemade honey butter which both go along well with the scones.

Spoon Bread

2 eggs
1 cup sour cream
1 – 8 oz. can cream style corn
1 cup melted butter
1 – 8 oz. can whole kernel corn
1 – 8 oz. box corn muffin mix

In a large bowl, add all ingredients and mix well. Add salt, pepper, or any other seasonings you may like. Pour into an 8×10 greased pan or casserole dish. Bake for 35 minutes at 350F. You may add shredded cheese, sliced green onion, or diced pimientos on the top.  Serve like corn bread, or spoon it up like a side dish.

Southern Corn Bread

1 cup yellow cornmeal
4 tsp. baking powder
1 cup all-purpose flour
1 large egg
1 tsp. sugar
1 cup milk
1/2 tsp. salt
1/2 cup melted shortening or butter

Preheat your oven to 425F. Combine all dry ingredients in a medium sized bowl. Add the wet ingredients and stir until just blended. Don’t over blend; you want it to be slightly lumpy. Grease an 8-inch square pan or a medium-sized cast iron skillet, heat it up on top of the stove, and then pour the batter into the pan. Bake this in the oven for approximately 20-25 minutes or until the edges are golden brown.