Breads

[Guest guest]

How about some bread to go with all this good food we're collecting recipes for!

I am from the South, after all. I don't have many of my bread recipes on

Mastercook yet, for some reason, but here are a few we like (not necessarily low

fat, but good):

 

* Exported from MasterCook *

 

Cheddar Garlic Biscuits

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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2 cups Bisquick® baking mix

2/3 cup milk

1/2 cup shredded cheddar cheese

1/4 cup butter

1/2 teaspoon garlic powder

1/2 teaspoon garlic salt

 

Preheat oven to 450 degrees. In a medium bowl, combine baking mix, milk and

cheese. Use a tablespoon or small ice-cream scoop to drop batter about 2 inches

apart onto an ungreased baking sheet. Bake 7-9 minutes, until lightly browned.

While baking, melt butter in a small container in microwave or on the

stove. Stir in the garlic powder and garlic salt. When biscuits are done,

remove from oven and pour butter over them to drench. Serve immediately.

Makes 9-11 biscuits depending on size.

 

 

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NOTES : NOTES:

* Exported from MasterCook *

 

Cornbread Muffins

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

2 1/2 tablespoons sugar

1/2 cup cornmeal

1 egg (or replacer) -- lightly beaten

1/2 cup plus 2 tbsp. milk

1 1/2 tablespoons melted shortening (Crisco)

 

Preheat oven to 400 degrees. Grease 8 muffin cups.

Mix flour, baking powder, salt, and sugar. Sift into mixing bowl. Stir in

cornmeal and mix well.

Combine egg, milk, and melted shortening in a bowl and add to dry

ingredients. Stir just enough to blend.

Fill muffin tins 2/3 full. Bake 18-20 minutes.

 

 

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* Exported from MasterCook *

 

Mexican Cornbread

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups corn meal

1 cup light sour cream

1/3 cup vegetable oil

2 eggs

4 jalapenos -- chopped

2 tablespoons green pepper -- chopped

1 cup creamed corn

1 cup Cheddar cheese (light) -- grated

1 tablespoon baking powder

 

Mix all ingredients together except cheese. Pour half of mixture into a hot,

greased cast iron skillet (I usually use a square glass baking dish). Sprinkle

half of the cheese over the cornmeal mixture. Pour remaining cornmeal mixture

into skillet (or baking dish) and top with remaining cheese.

Bake at 350 for 40-45 mins. Allow to cool & set about 15 mins. before

serving.

 

 

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NOTES : Baking time may vary. I have had trouble with the cornbread not being

done after baking according to directions, perhaps due to using the glass baking

dish instead of the skillet. I recommend checking the cornbread for doneness

after 30 mins.

 

* Exported from MasterCook *

 

Rosemary Biscuits

 

Recipe By : Southern Living

Serving Size : 36 Preparation Time :0:00

Categories : " Post " Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Bisquick® baking mix

1 1/2 teaspoons dried rosemary -- crushed

1 1/3 cups milk

1/4 cup butter or margarine -- melted

 

Combine Bisquick and rosemary in a large bowl. Add milk, stirring with a

fork until dry ingredients are moistened. Turn dough out onto a lightly floured

surface, and knead lightly 3 or 4 times.

Roll dough to 1/2-inch thickness; cut with a 2-inch round biscuit cutter,

and place on a lightly greased baking sheet.

Bake at 450 ° F for 8 minutes or until lightly browned. Brush with melted

butter.

 

 

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* Exported from MasterCook *

 

Savory Pita Crisps

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large pita bread rounds

1/4 cup butter or margarine -- melted

1/4 cup olive oil

1/4 cup fresh chopped parsley or 1 tbsp. dried

1 teaspoon dried oregano

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/4 cup grated Parmesan cheese

 

Separate each pita bread into 2 single round layers. In a small mixing

bowl, stir together melted margarine, olive oil, and remaining ingredients.

Brush about a tablespoon of the mixture onto the rough side (inside) of each

pita half. Sprinkle each half with Parmesan cheese.

Cut each round into small wedges. Arrange wedges in a single layer on an

ungreased baking sheet(s). Bake at 375 degrees F for about 10 minutes or until

crisp and golden brown.

Serve warm or at room temperature.

 

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