Almost Bread-y to Go

From the Medlock Bridge Elementary Commemmerative Cookbook, 1990-1991

Edited and Adapted by Jack Verdis
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Pull Apart Bread

Beakay French

Mix all together and press into a large Bundt pan. Put in oven with a towel over it (the oven should be off) and allow to sit overnight. Bake at 350 F for 30 minutes or until brown.





Spider Bread

Katie Lynne Wyman

In a large bowl, measure in 1/4 cup of warm water, and stir in the yeast until dissolved. Measure and add sugar, salt, shortening, egg, and flour, and stir until dough is mixed and smooth. Cover bowl with plastic wrap and allow to rise in a warm place for one hour. Stir, and allow to rise again for 30 minutes. Divide dough into 12 parts; form 6 of these into balls and place well spaced on a greased baking pan. Roll the remaining 6 parts into long snakes, cut each snake into 8 pieces, and arrange into spiders. Mix together the lukewarm water and powdered milk, and brush over the spiders. Allow to rise for 20 more minutes, and bake at 400 F for 12 to 15 minutes, until browned.





Parmesan Pull-Aparts

Barbara Klepeisz

Preheat oven to 400 F. In the oven, melt the butter in a 9 inch round cake pan. Tilt the pan to cover the bottom with butter, and sprinkle in onion and seeds. Separate the biscuits from each other, and cut each into four pieces. Toss the biscuits with the shredded cheese, and arrange into pan, and sprinkle any remaining cheese on top. Bake for 15 to 18 minutes until golden brown. Turn onto serving plate and present warm.





Butter Twist

Susan Henry

Mix flour, salt, yeast, and water to form a dough. Knead until firm but pliable. Divide into 6 large patties, and roll out each to a 14 inch diameter. Spread soft butter over the top, and stack two patties together. Pull and twist again, until able to cover a 14 inch pan. Bake at 400 F for 40 minutes until brown, reduce heat to 350, and bake for an additional 40 minutes. Serve warm, optionally sprinkled with sugar.





Sticky Bread

Susan Henry

Mix flour, salt, yeast, and water to form a dough. Knead until firm but pliable. Divide into 6 large patties, and roll out each to a 14 inch diameter. Spread soft butter over the top, and stack two patties together. Pull and twist again, until able to cover a 14 inch pan. Bake at 400 F for 40 minutes until brown, reduce heat to 350, and bake for an additional 40 minutes. Serve warm, optionally sprinkled with sugar.





Sticky Bread Deborah Glover 12 pack frozen rolls 1 stick butter, melted 3 oz vanilla pudding mix 1/2 cup brown sugar 2 tsp cinnamon 3/4 cup chopped pecans Butter a bundt pan and spread a layer of pecans (about a third of the measure) in the bottom. Place frozen rolls evenly around the bottom of the pan. Mix together pudding, brown sugar, cinnamon, and remaining pecans, and sprinkle mixture on top of rolls. Pour melted butter evenly over the pan, cover, and let rise on a warm counter for 4 to 5 hours. Bake at 350 F for 30 minutes, and remove from pan immediately. Serve warm with coffee. Hops Bread Laura MacNeil 3 cups self-rising flour 2 tbsp sugar 12 can beer, room temp melted butter or oil Sift together well the flour and sugar. Fold in beer, and pour into greased and floured pan. Bake at 350 F for 45 minutes, brush with oil, and return to oven for 15 minutes. Raisin Bran Muffins Lynne Szatkowski 1 cup Crisco 3 cups sugar 4 eggs 5 cups sifted flour 1 quart buttermilk 5 tsp baking soda 2 tsp salt 15 oz box raisin bran Optional:Â extra golden raisins for in the mix Optional:Â walnut pieces for topping before baking Beat together the Crisco and sugar. Beat in eggs. Add flour, buttermilk, soda, and salt; beat again. Add raisin bran and beat it yet again! Cover mixture and refrigerate. The mix will keep for two months; the longer it stands, the fatter the raisins get. Bake for 18 minutes at 400 F. Twelve Oat Bran Muffins Michelle Robinson's Grandmother 2 cups 100% Bran 1/2 cup skim milk 1 cup all-purpose flour 1/4 tightly packed brown sugar 2 tbsp baking powder 2 tbsp cinnamon 3 large egg whites 1/4 cup olive oil 3/4 cup raisins Sift together flour, sugar, baking powder, and cinnamon, and set aside. In a large mixing bowl, combine the bran and skim milk. Stir into the bran mixture egg whites, olive oil, raisins, and flour mixture, until the whole batch is mixed. Scoop into paper lined muffin pan, and bake at 400 F for 18 to 20 minutes. Easy Applesauce Muffins Helen R Chanler 1/2 cup butter 1 cup sugar 1 egg 1 tsp cloves 1 tsp allspice 1 tbsp cinnamon 1/2 tsp vanilla extract 1 tsp baking soda 2 cups all-purpose flour 1/2 cup applesauce Cream together butter and sugar. Add egg, vanilla extract, and spices; mix well. Sift in flour and baking soda, and mix. Fold in applesauce. Spoon into muffin cups, and bake at 400 F for 15 to 18 minutes; makes 12 muffins. Pumpkin Bread Barb and Michael Smith 2/3 cup shortening 2 2/3 cups sugar 4 eggs 16 oz canned pumpkin 2/3 cup water 3 1/2 cups flour 2 tsp baking soda 1 1/2 tsp salt 1/2 tsp baking powder 1 tbsp cinnamon 1 tsp cloves 2/3 cup chopped pecans 2/3 cup raisins Preheat oven to 350 F, and grease two loaf pans. In a large mixing bowl, cream together shortening and sugar until fluffy. Add eggs, pumpkin and water, and blend well. Sift in remaining ingredients, transfer to pans, and bake for about an hour and ten minutes, until a toothpick through the center comes out clean. Pumpkin Bread Erin McGurkin 4 eggs, beaten 3 cups sugar 1/2 tsp baking powder 2 tsp ground cloves 2 tsp baking soda 2 tsp cinnamon 1 tsp nutmeg 1 1/2 tsp salt 2/3 cup water 1 cup vegetable oil 3 1/2 cups flour 15 oz canned pumpkin Mix all ingredients together in listed order, and pour into two greased loaf pans. Bake at 350 F for one hour and ten minutes, until a toothpick in the center comes out clean. Pumpkin Bread Kate Skelly 3 cups sugar 1 cup oil 4 beaten eggs 1 can pumpkin 3 1/2 cups flour 2 tsp salt 1 tsp cloves 2 tsp nutmeg 2 tsp allspice 1 tbsp cinnamon 1 tsp baking powder 2 tsp baking soda 2/3 cup water Combine sugar and oil, and fold in eggs and pumpkin. In a separate container, sift together flour, salt, baking powder, baking soda, and spices. Add water and pumpkin mixture into flour mixture, and combine. Transfer to two greased loaf pans, and bake at 350 F for one hour, until done in the middle. Poppy Seed Bread Carla Orcheln, Cristin, Matt, and Debby C Bread: 3 cups flour 1 1/2 tsp salt 1 1/2 tsp baking powder 1 1/2 cup oil 1 1/2 tbsp poppy seeds 1 1/2 tsp vanilla 1 1/2 tsp almond flavoring 1 1/2 tsp butter flavoring 3 eggs 1 1/2 cup milk 2 1/2 cup sugar Glaze: 1/2 tsp butter flavoring 1/2 tsp almond flavoring 1/2 tsp vanilla 3/4 cup sugar 1/4 cup orange juice Mix together all bread ingredients and beat for two minutes. Grease two loaf pans, transfer dough into them, and bake at 350 F for one hour or until done in the center. Remove from oven, and poke several small holes in the top with meat fork or skewer. Combine all glaze ingredients, and pour over bread while still in the pans. Allow to cool completely before removing from pans. Apricot Bread Marian Lochry 1 cup dried apricots, thinly sliced or diced 1 cup sugar 2 1/2 tbsp butter 1/2 cup orange juice 2 tsp baking powder 2 cups flour 1/4 tsp baking soda 1/2 tsp salt 1 egg Soak the apricot bits in 3/4 cup of water, and allow to sit while other ingredients are mixed. Cream together butter, sugar, orange juice, and egg. In a separate container, sift together flour, baking soda, baking powder, and salt; then combine this by parts into the sugar mixture. Fold in apricots without draining. Pour into greased bread pan and allow to rise for 20 minutes. Bake at 350 F for one hour. Cool completely before slicing. Keeps well in the freezer. Strawberry Bread Shannon Harrel 3 cups flour 1 tsp baking soda 1 tsp salt 3 tsp cinnamon 2 cups sugar 20 oz frozen strawberries, thawed but not drained 4 eggs, beaten 1 1/4 cup vegetable oil In a large bowl, sift together flour, sugar, baking soda, salt, and cinnamon. Stir in oil, eggs, and strawberries, mixing just enough to combine well. Pour into two loaf pans, and bake in preheated 350 F oven for an hour, until done in the center. Cool in pans. Freezes well. Grandmother's Famous Cranberry Bread Judy Brace and her third grade class 2 cups all-purpose flour 1 cup sugar 1 1/2 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1/4 cup butter 1 egg, beaten 1 tsp grated orange peel 3/4 cup orange juice 1 1/2 cups fresh or frozen cranberries, chopped 1 1/2 cups light raisins (optionally, substitute with additional cranberries) Sift together flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in butter until mixture is crumbly. Add all at once the eggs, orange peel, and orange juice, and stir only until mixture is evenly sticky. Fold in raisins and cranberries. Spoon into a loaf pan, and bake at 350 F for one hour and ten minutes, or until a toothpick in the center comes out clean. Remove from pan and cool on a wire rack. Banana Bread Hannah Hough 2 cups flour 1 tsp baking soda 1 tsp salt 1/2 softened butter 1 cup sugar 2 eggs, beaten 3 ripe bananas, mashed Optionally, 1/2 cup chopped walnuts Sift together flour, salt, and baking soda, and set aside. Cream together in order butter, sugar, eggs, and bananas. Add flour mixture by parts, and blend well. Fold in walnuts, and bake in a well greased pan at 350 F for an hour, or until cooked through in the center. Can also be made into muffins. Banana Nut Bread Pam Reynolds 2 cups sugar 2 1/4 cups flour 1/2 tsp salt 3/4 cup liquid shortening 3 eggs, not beaten 1 tsp vanilla extract 1 1/2 tsp baking soda 1/4 cup buttermilk 1 cup chopped pecans 4 large ripe bananas, mashed Sift together flour, sugar, and salt in a large bowl. Add in shortening, eggs, vanilla, and milk, and combine by hand. Fold in pecans and bananas last, and mix well to combine. Bake in two loaf pans at 350 F for one hour or until done. Paul's Favorite Pancakes Julia Steele 1 1/2 cups self-rising flour 3 tbsp sugar 2 eggs, slightly beaten 3 tbsp melted butter 1 cup milk Sift flour and sugar together. In a separate container, combine butter, eggs, and milk. Quickly combine flour mixture and egg mixture, and cook on a lightly buttered skilled. Makes 12 to 15 pancakes. Sweet Stuffing Susan Henry 2 loaves slightly stale bread 2 cups butter 1 cup raisins 1 cup chopped walnuts sugar to taste Optional:Â 2 tbsp turkey or chicken drippings Break bread down into small pieces. Melt butter in a fairly large pot, and cook the bread in it until golden brown. Fold in raisins, nuts, and sugar, and serve with turkey or chicken. Cream Puffs Andrea Ciavardini 1/2 cup boiling water 1/4 cup butter 1/2 cup flour 2 eggs 1/2 cup whipping cream 1 tbsp sugar optional:Â 1 tsp cinnamon Pour boiling water over butter in a saucepan, and bring back to a boil, stirring until butter melts. Add flour all at once, and stir constantly until mixture leaves the sides of the pan and forms into a ball. Remove from heat and beat in eggs, beating to a smooth paste after each one. Continue beating until smooth and velvety. Drop into six heaps on a greased baking pan, keeping mounds uniform in shape and height, about three inches apart. Bake at 450 F for 15 minutes, or until well puffed and light brown. Reduce heat to 300 F and continue baking for 30 to 40 minutes, to bake centers; puffs should not become any more brown. Cool on cake rack. For filling, whip the cream and sugar (and optional cinnamon) into stiff peaks; cut the puffs open and fill. Serves six.