Simple Scones - Breads & Spreads

1 ½ cups self rising flour

¾ stick butter cut in

½ cup sugar (omit for savory scones)

½-¾ cup milk (depending on wetness of flavors

Mix all dry ingredients. Add wet ingredients with milk being added last. Batter should be slightly sticky.

Flavor Ideas: cinnamon, fruit, chocolate, vanilla, extracts, ham, bacon, cheese, vegetables. Whatever  sounds good.

Knead on board approximately 5 to 6 times with extra flour. Roll and cut. Bake at 375 F for 12-15 minutes depending on size.

Monkey Bread - Breads & Spreads

24 Rhodes white yeast dinner rolls

⅔ cup brown sugar

2 teaspoons cinnamon

½ cup butter or margarine, melted

½ cup pecans, chopped

Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half. In a medium bowl, mix brown sugar, cinnamon and nuts together. Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated. Arrange in sprayed bundt pan. Cover with sprayed plastic wrap. Let rise until double in size (2-3 hours). Remove wrap. Bake at 350 F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.

Kale, Onion & Potato Dip - Breads & Spreads

3 loose cups of kale; stems removed

4 medium potatoes

½ sweet onion, chopped

1 clove garlic, chopped

¼ cup milk

2 tablespoons butter

½ cup mozzarella cheese, shredded

2 tablespoons parmesan cheese

Dash of fresh basil, salt, pepper, chipotle garlic

Boil water. Cook and peel potatoes. Mash together with milk and butter. Cook onions and kale in a pan. Put mashed potato mixture, cheeses, onions, kale, and spices together. Mix. Bake in oven for 15 minutes at 350⁰. Serve immediately.

Honey Orange Butter - Breads & Spreads

1 stick room temperature butter

Approximately ¼ cup honey

Zest of ½ an orange

2 Tablespoons orange juice

Mix all ingredients and enjoy.

Dilly Casserole Bread - Breads & Spreads

2 to ⅔ cups all purpose flour
2 tablespoons sugar
2 to 3 teaspoons instant minced onion (or real onion)
2 teaspoons dill  seed
1 teaspoon salt
¼ teaspoon baking soda
1 pkg active dry yeast
¼ cup water
1 tablespoon margarine or butter
1 cup small curd creamed cottage cheese
1 egg
2 teaspoons margarine or butter, melted
¼ teaspoon coarse salt, if desired

In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well.
In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120-130 F) Add warm liquid and egg to flour mixture; blend at low speed until moistened.
Beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 ⅔ cups flour to form a stiff batter.
Cover loosely with greased plastic wra0p and cloth towel. Let rise in warm place until light and doubled in size; about 45-60 minutes.
Grease 1 ½ or 2 quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size; 30 to 45 minutes.
Preheat oven to 350 F. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent over browning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool for 15 minutes and serve.

Approximately 90 minutes total is required for bread to rise.

Apple Butter - Breads & Spreads

4 pounds mixed apples (Jonathan, Winesap, Roman Beauty, McIntosh)

2 cups apple cider

⅛ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

½ teaspoon ground allspice

The juice of one lemon

Cut apples into quarters, removing the core and seeds. Place into large heavy-bottomed pot with enough water to cover the bottom of the pot. Cook apples over medium heat until soft. Remove from heat and cool. Put apples through a food mill to remove the peel.

Peeling the apples before cooking may make the flavor and color not as strong.

Clean pot. Put cider into the pot and simmer until it is reduced by half. Measure the apple pulp and put into pot. For each cup of pulp, add ¼ to ½ cup of sugar (to taste).

Add spices and lemon juice and mix well.

Cook over low-medium heat, stirring occasionally, until mixture jells or is very thick. You must stir and watch this so it does not “catch” or stick to the pot and burn. It takes 4-5 hours to cook down.

Put into sterilized canning jars. Seal with sterilized lids and rings. Place into boiling water bath for 10 minutes. Remove jars and let cool. Label and store in cool, dry place. Will  keep for one year.

Have also used York, Pink Lad and Granny Smith

Anadama Bread - Breads & Spreads

¾ cup boiling water

½ cup yellow corn meal

3 Tablespoons shortening

¼ cup molasses

2 teaspoons salt

1 package active dry yeast

¼ cup warm water (not hot)

2 ¾ cup flour

1 egg

In large mixing bowl, stir boiling water, cornmeal, shortening, molasses and salt. Cool to lukewarm. Dissolve the packet of yeast in the warm water, letting it foam up. Measure out the flour into another bowl.

Add the yeast mixture, egg and half of the flour to the wet mixture. Beat for 2 minutes on medium speed (or mix by using 300 vigorous strokes), scraping sides and bottom of bowl frequently. Add rest of flour and mix with spoon until thoroughly blended.

Grease loaf pan. Spread the batter evenly in the pan. The batter will be sticky. Smooth out the top of the loaf by flouring hands and patting into shape. Heat oven to 375 F.

Let the dough rise in a warm place (85 degrees) until the batter reaches the top of an 8 ½ inch pan (or an inch from the top of a 9 inch pan; this takes about 1 ½ hours.) Sprinkle top of loaf with a little cornmeal and salt. Bake 50-55 minutes or until the loaf is hollow when you tap the top of it. The crust will be  dark brown. Immediately remove the loaf from the pan to the cooking rack. Brush the top with melted butter and cool before cutting.

This amount of batter can be divided into 6 mini loaf pans Let the batter rise to the top of these pans. Bake 30-35 minutes.