Breakfast muffins.

This recipe calls for making the muffins in large muffin tins, but I made them in normal-size.  We enjoyed them for breakfast, but you could certainly leave out the meat and make them for dinner. They seem to be pretty healthy to me. I haven't tried them with egg beaters, but I don't know why that wouldn't work.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/katyln-s-breakfast-muffins
Ingredients:
2/3 cup cottage cheese
1/4 cup grated parmesan
1/4 cup white whole wheat flour
2/3 cup almond meal (found Bob's Red Mill in the regular grocery store)
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, beaten
3 tablespoons water
1/4 cup finely diced ham
1/2 cup sharp cheddar
2 tablespoons sliced green onions.
Preheat oven to 400 degrees F

In a mixing bowl, combine cottage cheese, parmesan, white whole wheat flour, almond meal, baking powder, salt, eggs, and water. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
Spray muffin cups with non-stick spray or olive oil, or use foil muffin cups. (She would spray those too.) Divide batter between muffin cups. Bake 25-30 minutes or until lightly browned on top and set. (If you are going to be microwaving, I would make about 25 minutes, but be careful or they will get tough) Since I used the smaller muffin tins, 25 min. was plenty.

Swedish Brown Bread

Our first pastorate was at Andice, Texas. We would leave on Friday after school and go to Andice Baptist Church where Jud would preach and visit. Ann Howland used to make this bread.  I got the recipe from her and made it successfully one time, but the next time, I put the yeast in while it was too hot and killed the yeast. I ruined all this dough. At the time we were making $50 per week and our gas money had to come out of that.  I hadn't made it since.  Yesterday I decided that it was time to try it again.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/swedish-brown-breadIngredients:
2 cups milk
2 cups water
2 teaspoons salt
1 heaping tablespoon shortening
1/2 cup sugar
3/4 cup molasses -I used dark Karo syrup
Mix these ingredients and let it come to a boil. Cool to lukewarm. (this is very important) Add 2 packages dry yeast dissolved in 1/2 cup lukewarm water. Add enough flour to work (5 pounds less 2 cups) the mixture. Allow this to stand until it rises to twice it's size. Work down, and let rise again to twice it's size. Work down, and cut into 4 equal pieces.  Knead a little and put into loaf pans that has been sprayed with cooking spray. Allow to rise to twice it's size. Bake at 350 degrees for 30 minutes or until golden brown. Brush on all sides with butter.

Angel Biscuits

This is a recipe I got from my Talk About Good Cookbook.  I have been making them for years. This time I tried a little variation.  You know me by now as the queen of trying something new.  I had some whole yogurt that I wanted to use-up, I can't stand to waste food. So I used that instead of the buttermilk.  I couldn't tell the difference. I cut them pretty thick because they don't rise much.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/angel-biscuits

Ingredients:
1 package yeast
1/2 cup warm water
3/4 cup oil, I used canola oil
5 cups flour
1 teaspoon salt
1 teaspoon soda
3 teaspoons baking powder
3 Tablespoons sugar
1 3/4 cup buttermilk
1 Tablspoon butter
Sift dry ingredients. Add yeast, (that has been dissolved in 1/2 cup warm water), oil, and buttermilk. Knead 5 times. Roll out on floured surface and cut with buscuit cutter. Bake 400 degrees - 15 minutes.

Sherry's Raisin Bread

My aunt Sherry, no I was not named for her. She came in to our family after I was born. She married my uncle Butch.  Her raisin bread was one of my mother and grandmother's favorite things in the world. Now I know why. They used to ask for it for their birthday's and she always brought it to their birthday celebration. If they were feeling nice, they would share it with us at breakfast the next morning.  It is great hot out of the oven, but I like it even better spread with soft butter and toasted for breakfast.  Yum! Yum! Yum!  Did I say how good this is?

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/aunt-sherry-s-raisin-bread
Ingredients:
2 1/2 cups milk  (at least 2%)
2 teaspoons salt
2 packages yeast (or 4 1/2 t.)
1 cup water
2 large eggs
7 cups flour
3 cups raisins
1/2 cup butter
1/2 cup sugar
My aunt puts the raisins in with the dough and it comes out great, but I decided that this time I wanted to add some cinnamon and sugar to the recipe so after I made-up the dough, I flattened it out and spread it with soft butter and then sprinkled cinnamon and sugar mixture over the dough. Then I sprinkled in some raisins.
Heat milk to scalding: add butter, sugar and salt. Cool to lukewarm. Dissolve yeast in 1 cup of warm water.  Add the lukewarm milk mixture. Stir in the eggs. By hand, gradually add 5 cups of flour.  This is when my aunt adds the raisins.  Work in the remaining 2 cups of flour. Place in a deep, greased bowl.  Turn the dough to grease both sides. Cover and let rise in a warm place until double in size--about 2 hours.  Punch down and turn on to floured surface. Knead and form into 3 loaves. Let rise in loaf pans about 1 hour. Bake 375 degrees for 30-35 minutes. Brush top with butter.
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Now for my variation.  Add all of the 7 cups at once and let rise until double.  Today, I had something to do so I ended up punching it down and letting it rise again before I baked it into bread. Divide the dough into 3 equal parts.  Flatten each 1/3rd of dough and sprinkle with cinnamon, sugar, and raisins.   Brush the top of your bread with a little egg/milk mixture. This will make it pretty.  Roll into the size that fits your pan and let rise 2 hour. Bake 375 degrees for 30-35 minutes.

Pumpkin Bread

I used to make this recipe in 1-pound coffee cans.  Now we buy our coffee in a sack so I make 3 loaves in regular loaf pans.  It is just as good, but I miss the round shape that the coffee can provided.
Ingredients:
3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups sugar
1--15 oz. can of pumpkin puree, not pumpkin pie filling
2/3 cup water
1 cup canola oil
Sift dry ingredients together. Beat 4 eggs and 1 can of pumpkin, 2/3 cup water, and 1 cup of oil. Add dry ingredients and beat with an electric mixer. Bake in 3- 1-pound coffee cans (filling 1/2 full). Bake  350 degrees - 1 hour. Cool and tap on can to remove bread.

Fabulous Homemade Bread

My aunt Sherry sent me two recipes for homemade bread and I use them both. I make mine my hand.  We went to a chili-cookoff tonight that the college kids were having. I made bread to go with the chili.
Ingredients:
1/2 cup warm water
3 (.25 oz) pkg dry yeast
1/4 cup bread flour ( I just use unbleached flour)
1 Tablespoon white sugar
2 cups quick-cooking oats (If you have old-fashioned, just put it in the blender and make it like flour)
2 cups whole wheat flour
4 1/2 cups warm water
1 Tablespoon + 1 1/2 teaspoons salt
2/3 cup brown sugar (white sugar works fine, if you don't have brown sugar)
2/3 cup vegetable oil
10 cups bread flour
Directions:
1. In the mixing bowl of an electric mixedr, stir together 1/2 cup warm water, 1 Tablespoon sugar, 1/4 cup bread flour, and yeast. Let grown for about 5 minutes. It will bubble almost immediately.
2. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup brown sugar, and 2/3 cup oil intothe mixing bowl. Mix on low speed with a dough hook for 1-2 minutes. Increase speed slightly, and begin adding bread flour 1/2 - 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4. Divide dough into 6 pieces. Shape loaves, and place in greased 8 X 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5. Bake at 350 degrees for 30 min. or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.