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Naan

  • 1 (.25 ounce) package active dry yeast/ 1 Tablespoon
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 teaspoons minces garlic (optional)
  • 1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. let stand for about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During second rising, preheat grill to high heat.

At grill side, roll out one ball of dough into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 3 minutes. Remove from grill, and continue the process until all the naan has been prepared.

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Cream Puffs

  • 1/2 cup water
  • 1/4 cup margarine or butter
  • 1/2 cup all-purpose flour
  • 2 eggs
  • Cream filling (below) or Sweetened whipped cream
  • powdered sugar

Heat oven to 400 degrees. Heat water and margarine to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.

Bake until puffed and golden, 35 to 40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with cream filling. Replace tops; dust with powdered sugar. Refrigerate until serving time.

Cream filling

  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk
  • 2 egg yolks, slightly beaten
  • 2 Tablespoons margarine or butter, softened
  • 2 teaspoons vanilla

Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks in a bowl. Once at least half of the mixture is mixed into the eggs pour it into the hot mixture in the pan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla; cool.

Chocolate Eclairs: Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet. Shape each into finger 4 1/2 inches long and 1 1/2 inches wide with spatula. Bake; cool. Fill puffs with cream filling. Frost with chocolate frosting. Refrigerate until serving time.

Quick Cream Puffs: Omit Cream Filling. Fill puffs with ice cream or fruit pie filling. Frost with chocolate frosting or dust with powdered sugar.

Chocolate frosting: Heat 1/2 square (1/2 ounce) unsweetened chocolate and 1/2 teaspoon margarine or butter over low heat until melted. Remove from hear; stir in 1/2 cup powdered sugar and about 1 Tablespoon hot water. Beat until smooth.

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Naan

  • 1 package (1 Tablespoon) yeast
  • 1 cup warm water
  • 1/4 cup sugar
  • 3 Tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour (I used all purpose and it worked fine)
  • 2 teaspoons minced garlic (optional) (we didn’t use it)
  • 1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy (ours never got frothy.) Stir in sugar, milk, eggs, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth (or knead in Kitchen Aid). Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise 1 hour, until the dough has doubled in volume.

Punch down and knead in garlic if desired. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray (I just placed on the counter). Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook fro 2-3 minutes, of until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2-4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

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Crisp Waffles

  • 2 eggs
  • 1 3/4 cup milk
  • 1/2 cup margarine or butter melted, or vegetable oil
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt

Heat waffle iron. Beat eggs with hand beater until fluffy; beat in remaining ingredients just until smooth.

Pour batter from cup or pitched onto center of hot waffle iron. Bake until steaming stops, about 5 minutes. Or watch light on waffle iron. Remove waffle carefully.

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Parmesan Twists

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter or margarine, softened
  • 1/2 cup sour cream
  • 1 cup flour
  • 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon dried oregano, crushed
  • 1/8 teaspoon dried basil, crushed
  • 1 egg yolk beaten, with 1 Tablespoon water
  • 1 Tablespoon sesame seeds or poppy seeds
  1. Preheat oven to 350 degrees. Grease 2 baking sheets.
  2. In a medium bowl, beat together the Parmesan cheese and the butter with an electric mixer until the mixture is fluffy. Beat in sour cream.
  3. In a small bowl, combine the flour with the thyme, oregano, and basil. Beat the flour mixture into the cheese mixture. Knead the dough lightly and divide in half.
  4. On a lightly floured surface, roll out the dough into two 12X6 inch rectangles. Cut each rectangle into twenty-four 6X 1/2 inch strips.
  5. Before separating the strips, brush them with the egg yolk-water mixture and sprinkle them with sesame seeds or poppy seeds
  6. Holding each strip by the ends gently twist the pastry 2 or 3 times and place on prepared baking sheets.
  7. Bake the twists at 350 degrees for 10-12 minutes or until golden. Cool on wire racks.
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Ritz Cracker Cookies – Grandma Dennis

  • 1 cup cut-up dates
  • 1 can sweetened condensed milk
  • 1/4 cup walnuts, chopped

Put in double boiler and mix well. Cook until thick. Keep mixture over the hot water while spooning small amount onto Ritz crackers.

Bake at 350 degrees for 8-10 minutes. Remove from oven and frost with brown butter and powdered sugar frosting.

Frosting

Brown butter for a minute or two until it gets a bit bown, then add powdered sugar. I got the recipe from Grandma Dennis so no idea how much, but I’m thinking 1 stick of butter and then powdered sugar to make thick enough to stay on crackers and be able to spoon drip onto them.

Use a medium size box of Ritz crackers. (1 pound box I believe). It will take most of the box.

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Croutons/Garlic Bread

  • 1/2 lb margarine
  • 1/2 Tablespoon buttermilk
  • 1/2 Tablespoon parsley
  • 1/2 Tablespoon granulated garlic
  • 1/8 cup Parmesan Cheese

Melt margarine and add remaining ingredients.

For Croutons: Cut up French Bread into 1 or 1/2 inch pieces. Pour mixture on bread and mix. Spread on baking sheet. Bake at 325 degrees for 10 minutes. Toss then cook another 10 minutes.

For Garlic Bread: Cut French Bread into slices. Spread butter mixture on bread. Place on baking sheet. Broil in oven till light golden brown.

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Butterflake Herb Bread

Soften. . . 2 pkgs (2 Tablespoons) yeast in 1/4 cup warm water

Combine. . . in mixing bowl

  • 1/3 cup shortening
  • 1/4 cup sugar
  • 1 Tablespoon salt
  • 1 cup hot scalded milk. Cooled

Blend in. . . 2 unbeaten eggs and the softened yeast

Gradually add. . . 4 1/2 to 5 cups flour to form a stiff dough.

Knead. . . on floured surface until smooth and satiny 2-3 minutes (or in knead in Kitchen Aid mixer). Place in greased bowl. Cover.

Let rise. . . in warm place until light and doubled in size. About 1 1/2 hours. Prepare herb butter.

Roll out. . . half of dough on lightly floured surface. Cut into 5 inch rounds with coffee can cover. (I never have anything that big. I have used the tomato soup cans I save for English Muffin Bread. If you need just do a biscuit cutter (That’s how I usually do it). If you do that place in glass baking sheet instead and do multiple rows. You will need a couple pans.) Spread each round with Herb Butter; fold in half. Continue making and folding rounds. Place in front of preceding round. This will make a rectangular loaf. Place in bread pan or another high sided pan. Leave a little space at the end of each row to allow for rising when rising and cooking or they will spread and make a wiggly row which is fine too.

Let rise. . . in warm place until light, 30-45 minutes.

Bake. . . at 350 for 20 to 25 minutes. Best served warm.

Herb Butter

Combine 1/2 cup butter, 1/2 teaspoon caraway seed, 1/2 teaspoon sweet basil, 1/2 teaspoon grated onion, 1/2 teaspoon oregano, 1/8 teaspoon cayenne pepper, and 1 clove garlic, minced. Mix thoroughly.

I never add the caraway seeds because dad doesn’t like them

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Egg Bread

Combine in large bowl:

  • 2 pkgs yeast (2 Tablespoons)
  • 2 Tablespoons sugar
  • 1/2 cup flour
  • 1 cup warm water
  • 1/2 teaspoon salt

Beat until smooth and let stand 10 minutes in a warm place.

Add:

  • 1 cup warm milk
  • 2 Tablespoons sugar
  • 2 eggs
  • 2 teaspoons salt
  • 2 cups flour
  • 3 Tablespoons shortening

Beat 2 minutes with mixer. Gradually stir in about 3 1/2 cups flour to make a very stiff dough. Kneed about 5 minutes, cover, let rise until doubled, about 30 minutes.

Divide into 3 parts. Roll each part into a rope about 14 inches long. Braid. Tuck ends in. Brush with melted margarine (I don’t like to do this part), sprinkle with sesame seeds if desired. Place on greased baking sheet. Let rise about 1/2 hour. Bake for 25 minutes at 350.

This is the bread we use to make for Primary teachers. So you can divide to make smaller loaves and still braid it. You can the place smaller loaves on greased baking sheet or mini loaf pans.