Monkey Bread

Difficulty: *

Ingredients:

• 3 12 oz. pkgs refrigerated biscuits
• 1 c. white sugar
• 1 c. brown sugar
• 2 tsp. cinnamon
• 1/2 c. butter

Method:

1. Preheat oven to 350. Grease tube pan.
2. Mix white sugar and cinnamon in a bowl. Break each biscuit into 3 or four pieces and coat with sugar/cinnamon mix.
3. Place pieces around the center tube of the pan in overlapping circles from outside to inside.
4. Melt butter and stir in brown sugar until smooth. Bring to a boil and then let simmer for 5 minutes. Pour over biscuits.
5. Bake at 350 for 35 minutes.

Feeds 8 to 10.

Feeds 6 to 8.

Master Mix Biscuits

Ingredients

2 cups Master Mix
2/3 cup milk

Cooking Directions

1.  Preheat oven to 450 degrees.

2.  Lightlly grease around cake pan.

3.  Place Master Mix in a bowl and stir in milk. Mixture will be sticky.

4.  Flour a board well and pour the dough onto it. Flour hands and pat or roll out to 1/2 to 3/4 inch
thick using just enough flour on top to prevent dough sticking to hands or rolling pin.

5.  Using a knife, cut dough into 8 or 9 biscuits about 2 1/2 inches across.

6.  Fit in pan. Bake 8-10 minutes.

WADF Master Mix

Ingredients

9 cups all purpose flour
1/3 cup baking powder
1 teaspoon cream of tartar
1 tablespoon salt
1/4 cup sugar
2 cups shortening

Cooking Directions

1.  Sift all ingredients together except shortening.

2.  Cut in shortening to consistency of corn meal.

3.  Store in tightly covered container at room temperature. Mix will keep for 6 weeks.

4.  Yield: 13 cups.

5.  Can substitute 10 cups of cake flour for all purpose flour.

6.  Can use with any Bisquick recipes.

Butter Crescents

Difficulty: ***

Ingredients:
1/2 cup of milk
1/2 cup butter, softened (1 stick)
1/2 cup granulated sugar
1/2 teaspoon salt
1 package active dry yeast
1/2 cup water (105 degrees - 115 degrees F)
1 large egg
3 1/2 to 4 cups flour
extra butter to spread on rolls

1. In saucepan, heat milk until bubbles appear around edges of pan. Add butter, sugar, and salt. Stir well. Cool to lukewarm (95 to 100 degrees F). Butter does not need to melt. Put in mixing bowl.

2. In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.

3. Beat yeast mixture and egg into milk mixture at low speed. Add 2 cups flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl.

4. Dump dough onto a floured surface and knead very gently until smooth and elastic, 2 to 3 minutes. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1-2 hours.

5. Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth and let rest for 10 minutes.

6. Spray two cookies sheets with cooking spray. Using a floured rolling pin, roll 1 half of the dough into a twelve inch circle. Spread a layer of butter on the dough. Cut circle into 6-8 wedges. Starting on the long end, roll up each to the point. Place point down on the cookie sheet. Curve ends to form crescents. Repeat with other dough half.

7. Cover loosely with a damp cloth; let rise in a warm place for approximately 30-45 minutes.

8. Preheat oven to 400 degrees. Bake until golden - about 15 minutes. Check between 7- 10 minutes. These sometimes turn golden faster than 15 minutes and can burn. Can be covered with foil if they are too brown.

Tips:
Knead dough very gently on these. It keeps the rolls tender.
Remember not to omit the salt. Salt activates the yeast.

Cinnamon Rolls or Bread

Difficulty ***

Ingredients:
6-7 cups all-purpose or self-rising flour
2 packages active dry yeast (2 Tablespoons)
2 cups of milk
1/4 cup of sugar
1/4 cup of butter
2 teaspoons of salt
3 eggs

In a larger mixer bowl, combine 3 cups of the flour and the yeast. In a saucepan, heat milk, sugar, butter, and salt until just warm (115 to 120 degrees). The butter does not have to melt. Add to flour mixture and add eggs. Beat at low speed of electric mixer for 1/2 minute scraping bowl often. Beat 3 minutes at high speed. Add in another 3-4 cups of flour until dough doesn't stick to the side of the bowl. Continue to beat or remove beaters and stir with spoon. Turn out onto a lightly floured board. Knead dough gently until it is smooth and elastic. Grease a large bowl with butter and place dough in bowl to rise. Cover and let rise in a warm place until double 1 1/2 to 3 hours.

Punch dough down; divide in half. Cover and let rest for 10 minutes.

Roll each half into a 15 x 7 rectangle. Brush entire surface with melted butter. Combine 1/2 cup sugar and 2 teaspoons ground cinnamon. Sprinkle half the mixture over each rectangle.

If you wish to make bread, start on the smaller side and roll. Tuck each end underneath and place in a lightly sprayed loaf pan.

If you wish to make cinnamon rolls, start on the longer side and roll. Cut into one inch portions and lay flat in a 13 x 9 sprayed pan.

Let rise until double 30-60 minutes.

Bake at 375 degrees for 30 minutes. Check. Cinnamon Rolls should be firm and golden brown and ready to take out. If not, bake another 5 minutes and keep checking until they are.

Bread should be covered with foil at the 30 minute mark if the top is getting too brown. Bake for another 10-15 minutes.

Tips: Never leave the salt out of bread recipes. Salt helps the yeast activate.
Be care of the temperature of your hot liquids. They should be lukewarm. Warmer liquids can sometimes interfere with the raising action of your dough.

Cinnamon Swirl Bread

Difficulty: ***

This was is labeled Egg Bread in the Better Homes and Gardens Cookbook. I've adapted it over the years to make cinnamon rolls and this especially yummy cinnamon bread. Enjoy!

Ingredients:

Bread:
2 cups of milk
1/4 cup of sugar
1/4 cup of margarine
2 teaspoons salt
2 packages active dry yeast
3 eggs
6 3/4 to 7 1/4 cups all purpose flour

Cinnamon:
1/2 cup sugar
2 teaspoons ground cinnamon

Instructions:

In a large mixer bowl, combine 3 cups of flour and the yeast. In a saucepan, heat milk, sugar, butter and salt until just warm (115 to 120 degrees). Add to flour mixture. Add eggs. Beat at low speed of mixer 1/2 minute, scraping often. Then best 3 minutes at high speed.

Stir in as much remaining flour as you can with your mixer or a spoon. Turn out on a lightly floured surface. Knead gently until dough is smooth and elastic ( 6 to 8 mins). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double. (Cookbook says 1.25 hours. Try more like 2 to 2.5 hours).

When it's doubled, punch down, divide in half, and let it rest for two minutes.

Roll each half of dough into 15 x 7 rectangle. Brush entire surface with margarine. Combine 1/2 cup sugar with 2 teaspoons ground cinnamon; sprinkle half the mixture over the dough. Beginning with the narrow end, roll up jelly roll style. Seal edges and ends. Place, sealed edges down in a greased loaf pan. Repeat the process for the second loaf.

Cover and let rise until double. (About an hour)

Bake in a 375 degree oven for 30-40 minutes or until done. Cover with foil for the last 15 minutes to keep top from over browning. Remove from pans and cool on a wire rack.

Homemade Flour Tortillas

Difficulty: ****

These tortillas have real body and taste; they are perfect for gorditas, fajitas and eating out of hand and have no preservatives or food dyes.

Ingredients:

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup lukewarm milk (2% is fine)

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.

Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)

Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.

Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas. Take your time to work through this recipe. Don't be discouraged if they aren't perfec the first time. These take practice.

Tips:

Flour tortillas are best if eaten right after they are made, but these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.

Here are some tips as to technique:

Do not use bread flour.
When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas.

You can substitute one cup of whole wheat flour for one cup of the all-purpose flour.

Spice up this recipe by adding one of the following:

A tablespoon of chopped fresh herbs (like oregano or rosemary)
A teaspoon or so of dried herbs
A tablespoon of sugar
Freshly ground black pepper
A tablespoon of minced jalapeños
A little garlic powder (or substitute garlic salt for the salt)
If you choose to experiment with seasonings, mix dry spices with the flour mixture and wet seasonings with the milk.

You Can Cook: Garlic Bread

Difficulty: *

Ingredients:
Loaf of French Bread from any grocery store or bakery
4 tablespoons butter
1 teaspoon garlic salt

1. Slice french bread into small portions.
2. Melt butter and add 1 teaspoon of garlic salt.
3. Brush over both sides of bread.
4. Heat oven to 400 degrees.
5. Take out an appropriate length of reynolds wrap to match the length of your loaf of bread.
6. Place the buttered, sliced bread on the foil - together as if putting it back into a loaf. Fold the edges of the foil around the bread.
7. Place wrapped bread onto a cookie sheet and place in over for 8-10 minutes.
8. Serve hot.

Banana Bread

Difficulty: *

1 cup sugar
1/2 cup butter
2 bananas, mashed
2 eggs
2 cups flour
1 tsp baking powder
3 Tbsp Milk
1 tsp soda dissolved in
1 Tspn hot water
1/2 tsp salt

Mix butter and sugar together. Add mashed bananas and eggs. Add dry ingredients alternately with liquids. Spray a loaf baking pan. Pour batter into pan. Batter should be thick. Bake at 350 degrees for 1 hour. Bread is done when a toothpick inserted into the center comes out clean. Immediately turn from the pan to a cooling rack.

Tips:
This recipe can easily be doubled to give a loaf to a friend or freeze one. You can use 1 banana if that is all you have - but the banana flavor will be less.