German Apple Strudel
December 13, 2011 : Filed under Breads, Recipe Box
This recipe makes about 2 strudels. I usually make this for a crowd, quadruple the recipe (4x) and get about 7 or 8 strudels out of it.
Ingredients:
Strudel pastry: I prefer to purchase Phyllo Dough (sometimes spelled Fillo) from the frozen fruit section of my grocery store. It makes a wonderful flaky pastry, it’s perfect for apple strudel, and it is fast and easy.
Filling: 2 pounds ripe apples, 1/2 stick butter, 1/2 cup raisins (optional), 1 cup sugar, 1/2 cup breadcrumbs, cinnamon to taste (about 1/2 tbsp).
Slice the apples as thin as possible (I use a food processor, but it isn’t necessary). You can choose to peel or not, according to taste. Mix the apples with the sugar and cinnamon to taste. Add raisins if using.
Meanwhile, melt the butter in a skillet. Fry the breadcrumbs in the butter until golden brown.
The Phyllo dough box will have two packaged rolls of dough in it. ONE roll of dough makes about 6 to 8 strudels. Keep one frozen for future use. Thaw the other roll at room temperature for about 2 hours, or overnight in the fridge. When it is thawed, open the package and unroll the dough. You’ll have a stack of about 15 sheets. Lay a dishtowl out flat on your work space and place one sheet of phyllo on the towel. Brush about a teaspoon or two of vegetable oil onto the phyllo sheet with a pastry brush or your fingers. Then lay a second sheet on top and brush more vegetable oil onto the sheet. Place a third layer on top (do not brush with oil). Cover the remaining phyllo with a slightly damp dish cloth, as it dries out very quickly.
Scatter the fried breadcrumbs in a line over the top and middle of the pastry (from left to right)…so the pastry should be empty at the bottom, with the entire top and middle covered with a stripe of breadcrumbs about 2 inches wide. Make sure it covers the entire pastry left to right so that the end pieces aren’t “empty” of filling!
Next, scoop up some of the apple/raisin filling and spread it over the breadcrumbs.
Now, this part is easy once you get the hang of it. Roll the strudel together with the help of the cloth so that the bare 1/3 is rolled in last. Place it on a baking tray and brush with butter. Bake in a 350F oven for 30 minutes or until golden brown. Cherries can be substituted for the apples; omit the cinnamon and raisins.
Apple Bread for a Fall Day
September 30, 2011 : Filed under Art of Homemaking, Breads, In the Kitchen, Recipe Box
3 eggs, beaten
1 and 1/4 cup honey
1 cup coconut oil
1 T. vanilla
3 cups all-purpose flour
1 t. baking soda
1 t. cinnamon
1 and 1/2 cups dried apple slices (lightly sprinkled with cinnamon or plain slices)
1 cup chopped pecans or walnuts
To rehydrate the apples, place slices in a medium bowl and pour 1 cup of boiling water over them. Let sit for 20 to 30 minutes. Proceed with recipe. Combine eggs, honey, oil, and vanilla until well mixed. Combine flour, baking soda, and cinnamon. Stir into egg mixture. Gently fold in the apples and nuts. Divide equally between two greased and floured 9×5 loaf pans. Bake at 325 degrees for one hour and 15 minutes. Makes two loaves.
from the archives of Mentoring Moments for Christian Women
Zucchini Pancakes
July 26, 2011 : Filed under Art of Homemaking, Breads, In the Kitchen, Recipe Box, Side Dishes
An abundance of zucchini presented a challenge this summer. I needed some new ways to prepare them for my family and zucchini pancakes certainly fit the bill.
1 cup shredded zucchini
3 Tbs. Bisquick baking mix
2 Tbs. shredded mild cheddar
½ tsp. baking powder
½ tsp. dried basil (optional)
½ tsp. pepper
¼ tsp. salt
1 egg
Topping
¼ cup melted butter
Shredded parmesan cheese
Mix all dry pancake ingredients, add egg and stir well. Batter will be slightly thin and pourable. Pour onto hot skillet/griddle, flip when bottom is done. Total cook time 3-4 minutes. Brush with melted butter and sprinkle with grated parmesan cheese. Makes 6-8 pancakes.
Do you have a fave zucchini recipe?
He Has Risen! Rolls
April 13, 2011 : Filed under Art of Homemaking, Breads, Easter, In the Kitchen, Recipe Box, Special Occasions
These are easy, fun, and very tasty.
Ingredients:
- 1/2 stick of butter (melted)
- 1 can of large refrigerated biscuits
- Large marshmallows (8 of them)
- A bowl of cinnamon and sugar mix
Preheat over to 350 degrees.
Take the white marshmallow. Jesus was pure and sinless like this marshmallow.
Roll marshmallow in butter and then in the cinnamon-sugar mixture. The butter represents the anointing oil and the cinnamon-sugar mixture represents the spices–both items were put on Jesus’ body before they laid Him in the tomb.
Wrap the biscuit around the marshmallow and seal the dough around it. This part is very important–make sure the dough is completely sealed around the marshmallow. After they put Jesus in the tomb, they rolled a large stone in front of it to seal it.
Roll the ball of dough in butter and then into the cinnamon-sugar mixture.
Place on the cookie sheet. Tip: I sort of wrapped the dough around the marshmallow and pinched the dough together. Make sure that the side that you did the most “pinching” and “sealing” becomes the “bottom” of the tomb/roll. This will help keep the roll sealed.
Otherwise, this will happen (see below). The roll will bake apart, exposing the marshmallow.
Place the tray of rolls in oven for about 10-12 minutes or until done.
Let the rolls cool and then serve.
Encourage your little sprout to break open the tomb to look for Jesus. Where is He? He has risen!
How do the He Has Risen! rolls taste? “Taste and see that the Lord is good…” Psalm 34:8
The rolls taste sweet, of course. Easter is a time to celebrate the sweetest gift of all–our salvation through Jesus. Although He was blameless, He died on the cross for our sins; was buried in a tomb from three days; then rose from the dead.
P.S. Thanks to my friend Jodie, who sent me great ideas for Easter (like these rolls).
Janna Widdifield: I’m a writer by trade, a crafter by choice, and a mother by God’s plan. I combined those gifts to create a blog called Mustard Seeds—Growing a Big Faith in my Little Sprouts. The blog was born out of my desire to teach my children about the Lord though creative activities and crafting. It reflects our daily life–sometimes mundane and routine, sometimes creative and inspirational. I live with my husband and three young children in Colorado where I enjoy camping, gardening, crafting, reading Golden Books, watching Mary Poppins and making pie.
Jan’s Apple Bread
March 2, 2011 : Filed under Art of Homemaking, Breads, In the Kitchen, Recipe Box
3 eggs, beaten
1 and 1/4 cup honey
1 cup coconut oil
1 T. vanilla
3 cups all-purpose flour
1 t. baking soda
1 t. cinnamon
1 and 1/2 cups dried apple slices (lightly sprinkled with cinnamon or plain slices)
1 cup chopped pecans or walnuts
To rehydrate the apples, place slices in a medium bowl and pour 1 cup of boiling water over them. Let sit for 20 to 30 minutes. Proceed with recipe. Combine eggs, honey, oil, and vanilla until well mixed. Combine flour, baking soda, and cinnamon. Stir into egg mixture. Gently fold in the apples and nuts. Divide equally between two greased and floured 9×5 loaf pans. Bake at 325 degrees for one hour and 15 minutes. Makes two loaves.
Emily’s Favorite Banana Bread
October 12, 2009 : Filed under Breads, Recipe Box
Place several loaves in a beautifully decorated basket. Add small jars of jam, preservers, or Honey Butter (see recipe below), add a Christmas spreader knife, a Christmas tea towel, and various cocoas, teas, or flavored coffees. Great for those moms on the go!
Heat over to 350 degrees and grease bottoms of 10 miniature loaf pans.
Ingredients: 1 1/4 cups sugar, 1/2 cup softened butter or margarine, 2 eggs, 1 1/2 cups mashed ripe bananas (3 to 4 medium), 1/2 cup buttermilk, 1 teaspoon vanilla, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup chopped nuts, if desired.
Mix sugar and butter in a large bowl with spoon. Stir in eggs until well-blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter among pans. Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 2 hours. Wrap tightly with Saran wrap and store at room temperature up to 4 days, or refrigerate up to 10 days.
Oven Baked French Toast
October 1, 2009 : Filed under Breads, Breakfast, Freezer Cooking, Recipe Box
Michelle Moore, December 2005 MMCW website
1 ( 8 oz ) French Toast bread, 6 eggs, 1 1/2 cups milks, 4 tablespoons sugar, 1 teaspoon vanilla, 1/8 teaspoon salt, ground cinnamon, powdered sugar.
Spray 9 x 13 pan. Cut bread into 1-inch slices (10-16 slices). Arrange closely in a single layer. Beat eggs then whisk in milk, 3 tablespoons sugar, the vanilla, and salt. Pour over bread. Cover and refrigerate one hour or overnight. Sprinkle with cinnamon and one tablespoon sugar. Bake uncovered for 30 minutes at 400 degrees or until golden brown. Sprinkle with powdered sugar.
Vickey’s Baked Strawberry-Stuffed French Toast
October 1, 2009 : Filed under Breads, Breakfast, Recipe Box
Vickey Bechard, December 2005 MMCW website
Filling: 1 package ( 8 oz) regular or low-fat softened cream cheese, 1 tablespoon orange juice concentrate, 1 cup thickly sliced strawberries.
Bread & Batter: 1 loaf Italian bread–about 4 inches wide (I use Earthgrains–it’s precut), 4 large eggs, 1/2 cup regular or low-fat milk, 2 teaspoon vanilla.
Strawberry Sauce: 2 cups plus 1 cup thickly sliced divided strawberries, 1/3 cup sugar, 1 tablespoon cornstarch, 3 tablespoons orange juice concentrate.
To make filling: In a medium bowl stir cream cheese until smooth. Stir in concentrate. Gently fold in berries, they do not need to be completely incorporated.
To prepare bread: Cut a small diagonal slice off each end of bread and discard. Slice bread diagonally into 1 1/2 inch thick slices. Holding the knife parallel to the counter, cut each slice almost in half, leaving 1 side attached to make a pocket. Divide the filling among the pockets and press closed around the edges. Place on a rimmed baking sheet.
To make batter: In a shallow bowl, whisk together the eggs, milk, and vanilla. Slowly pour over bread turning to coat completely. Bread may be baked immediately or refrigerated up to 24 hours covered with plastic wrap or transferred to plastic bags.
To make sauce: In a medium saucepan off the heat, stir together 2 cups berries, sugar, cornstarch, orange juice, 2/3 cup water and mix until cornstarch is dissolved. Cook moderately over low heat stirring often until mixture comes to a boil, turning thick and clear. Remove from heat and cool. Stir in remaining 1 cup of berries and set aside. Serve warm or room temperature. Sauce may be refrigerated overnight.
To bake: Preheat oven to 450 degrees. Generously grease and spray a clean baking sheet (not a cushion pan because of no browning). Place bread on baking sheet about 2 inches apart, bake for 6-9 mintues or until golden brown. Turn and bake an additional 6-9 minutes. Transfer to plate and serve with sauce.
Bananas can be substituted for strawberries. Omit strawberry sauce and top with two sliced bananas and maple syrup.
Angel Biscuits
October 1, 2009 : Filed under Breads, Breakfast, Recipe Box
Dianna Walker
1 package dry yeast, 4 cups white flour, 1 1/2 cup whole wheat flour, 3 teaspoons baking powder (use 4 teaspoon baking powder with whole wheat flour), 2 cups buttermilk, 2 tablespoons lukewarm water, 1 teaspoons baking soda, 4 tablespoons granular sugar, 1 cup shortening, 1/2 teaspoon salt
Dissolve yeast in lukewarm. Sift together dry ingredients; cut in shortening. Add yeast and buttermilk to dry mixture. Knead dough until it holds together; roll dough to 1/2 to 3/4 inch. Cut with biscuits cutter and fold in half. Bake at 400 degrees for 15 to 20 minutes.
Dough may be chilled before baking or frozen for later use. I make them and then put them on a pan and cover. Put in the refrigerator overnight, and bake for breakfast. I usually double the recipe. Yeild: 20 regular size biscuits.
Banana Nut Bread
October 1, 2009 : Filed under Breads, Recipe Box
Loi Palmer, December 2006 MMCW website
3/4 cup of softened butter, 1 ( 8 oz) package cream cheese, 2 cups sugar, 2 large eggs, 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups mashed bananas (about 4 medium ones), 1 cup chopped toasted pecans, 1/2 teaspoon vanilla.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating just until blended after each addition. Combine flour and next three ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into two greased and floured loaf pans. Bake at 350 degrees for one hour or until bread begins to pull away from pan. Cool bread in pans on wire racks for ten minutes. Remove from pan and cool 30 mintues before slicing.
