UNLEAVENED MUFFINS, BISCUITS, ETC
Biscuits
3 C flour (sifted) 3 T butter
1 t sugar 1 T oil
1 t salt 1/2 to 7/8 cup of milk or water
Sift flour, sugar and salt together. Cream butter, slowly adding oil. Add this mixture to flour and work with hands. Add just enough milk to make a very stiff dough. Turn dough onto a barely floured surface and knead it into a smooth ball. Then take a wooden rolling pin or a wooden potato masher and beat the dough for about 20-25 minutes, stopping frequently to fold the edges under toward the center of the dough. When dough blisters and snaps on being pulled, roll to about 1/2" thickness. Cut with a small biscuit cutter, prick the tops once with a fork and place on a greased baking sheet. Place in a 350° oven and bake 10 minutes. Then increase to 375° and bake 15-20 minutes longer. They should be very lightly browned and then usually only on the bottom. If you do not wish to beat the dough, another method is to run the dough through a meat chopper or food grinder, using the coarse blade. Do this four or five times or until dough feels elastic. Knead it just until smooth before rolling out.
Biscuits - Mayonnaise
2 C sifted flour
1/3 C mayonnaise
2 T onion (minced)
1/3 C sharp cheddar cheese (shredded)
3/4 C milk
Mix together flour, mayonnaise and milk until well blended. Add cheese and onion. Drop by tablespoon onto greased cookie sheet. Bake at 350° for 10 minutes until lightly browned.
Biscuits - Cheese
2 C sifted unbleached flour
1 lb sharp cheese, grated
1/2 lb margarine or butter
1 t cayenne pepper.
Sift dry ingredients and cut in butter. Add cheese and form into small balls. Place on cookie sheet and bake at 400° for 10 minutes or until golden brown. back to top
Croissants
1 cup butter (real butter, no substitute)
2 cups small curd cottage cheese
2 cups flour (unbleached)
Combine butter and cheese, mix until light and fluffy. Add flour. Mix until dough forms. Wrap dough tightly in wax paper or plastic wrap and refrigerate 4 hours or overnight. Divide dough into thirds. Return other portions to refrigerator. Roll dough into 10 inch circle on well-floured board. Cut into 8 wedges. Roll each into a crescent shape starting at wide end. Repeat with remaining dough. Bake on lightly greased baking sheet, 2 inches apart at 350 degrees for 30-45 minutes or until golden brown.
Muffins - Apple-Oatmeal
1 c shredded raw apples
1 ½ c rolled oats
¼ c oil
salt
½ c chopped dates or raisins
¼ c nuts
Combine ingredients. Let stand for a few min to absorb moisture. Stir. Spoon into oiled muffin pan, rounding nicely. Bake 375 for 25 min.
Muffins - Banana - Oatmeal
1 1/4 C. whole wheat flour
1/2 tsp. salt
1 C. oatmeal
1 Tbsp. honey
2 eggs
1/3 C. oil
1 tsp. lemon juice
Nuts may be added if desired
1 C. bananas
In a small bowl combine flour, salt, and oatmeal. In large bowl combine honey, eggs, oil, lemon juice and banana. Mix well to form a smooth batter. Stir in the dry ingredients and nuts. Fill greased muffin tins 3/4 full. Bake about 25 minutes at 350°.
Muffins - Cinnamon
1 cup butter, softened
1 cup sugar
1 1/2 cups flour
6 eggs
1 tablespoon cinnamon
Beat together butter, sugar and 2 tablespoons flour until light and fluffy. Beat in eggs, one at a time. Combine remaining flour and cinnamon and sift them slowly over the mixture, beating batter until smooth. Ladle batter into two paper-lined muffin tins (the bottom of cups should measure about 2 1/2-inches in diameter across bottom), filling each about half full. Bake at 350 degrees for 15 minutes or until tops of muffins are golden brown and firm to the touch. Makes 20.
Muffins - Mini Pecan
2 eggs (well beaten)
1 teaspoon vanilla
1/2 cup unbleached flour or whole wheat pastry flour
1 cup raw brown sugar
1 heaping cup chopped pecans
1/4 pound melted butter
Mix all ingredients well, then add pecans last. Spoon out into well buttered mini muffin pans. Do not preheat pans or butter used to grease the muffin pans. Bake in 350 degree Fahrenheit oven for 25 minutes. 24 mini muffins
Rolls
2 c flour
¼ tsp salt
1/3 c margarine
1/3 c butter
1 egg yolk
¾ c sour cream
Combine flour and salt. Cut in margarine/butter. Combine egg yolk and sour cream and add to flour mixutre. Shape into a ball and wrap in waxpaper and chill overnight in refrigerator. Divide into 3 parts. On lightly floured board, reoll into 12” circle. Cut into 12 wedges. Roll up beginning at the wide end. Place on greased baking sheet with points tucked under. Let stand 10 min, covered. Bake 375 for 20-25 min.
Rolls -Cottage Cheese
1/2 cup butter or margarine
2 cups flour
2 cups cottage cheese
Mix flour and butter together first (cold butter if using food processor), then add in cottage cheese. Refrigerate 8 hours or overnight. Divide dough into four balls. Roll out one at a time as for pie crust on a well-floured surface. Cut into 8 wedges and roll up each piece like a crescent roll, starting with the wide end. Place on cookie sheet and bake 30 minutes in a 350 degree oven. Makes 32 rolls.
Rolls - Cottage Cheese
¾ c butter
2 c flour
2 c cottage cheese
1 tsp salt
Mix all ingredients well and refrigerate for 8 hours. Divide dough into 4 balls. Roll out one at a time as for piecrust on a well-floured surface. Cut into wedges and roll up each piece, starting with the wide end. Place on a cookie sheet and bake for 30 min at 350.
Roll - Cottage Cheese
2 c flour
2 c cottage cheese
1 c butter
Mix together with fingers. Place in refrigerator overnight. Roll out and cut into squares. Shape into crescent rolls. Bake in 375 degree oven until golden brown - 10 to 20 minutes.
Rolls - Farfel Cheese
2 cups matzo farfel
2 cups boiling water
4 egg whites
1 teaspoon salt
1/2 cup grated Parmesan cheese
1 tablespoon oil
Preheat oven to 425 degrees Fahrenheit. In a bowl, mix all ingredients. Coat a non-stick cookie sheet with cooking spray. Drop batter by the tablespoonful onto the cookie sheet. Place on bottom oven rack and bake for 5 to 7 minutes. Spray tops with cooking spray, turn over and continue baking for another 5 minutes. Makes 16.
Popovers - Corn Meal
1 ¼ c cornmeal
2 c milk
1 T butter
3 eggs, well beaten
Scald cornmeal with the milk. Add butter, salt and heat thru. When cool add eggs, beat 2 min with a spoon and pour into hot muffin pans.
Bake 450 for 10 in, then decrease to 350 for 20 min more.
Popovers
1 c whole wheat pastry flour
2 eggs
1 c milk
1 T oil
Combine all ingredients and beat until smooth. Preheat oven to 425. Place muffin pan in oven to heat; remove from oven and butter well. While hot, fill cups a little less than half full. Bake 35 min
Popovers - Cheese
1 cup wholemeal flour
2 eggs
Pinch of salt
200 ml milk
Pinch cayenne pepper
Grated tasty cheese
Sift flour, salt, cayenne pepper into mixing bowl. Beat eggs and milk together and stir into dry ingredients.
Stir the batter thoroughly, cover and stand for 1 hour. Put a little grated cheese into the bottom of a well greased patty pan. Pour batter over cheese in patty pans until pan is about 2/3 full. Sprinkle with more cheese over top. Bake for approximately 15 minutes in hot oven 4500F.
Popovers – Dutch Baby
6 large eggs
2 T butter, melted
1 C flour
2 T shortening
1/2 t salt
1 C milk
Make batter at least 1 hour before baking or even a day ahead. Put eggs, flour, salt, milk and butter in blender. Cover and blend 30 seconds at medium speed, until smooth. Cover batter and let stand up to 4 hours at room temperature or chill overnight. Heat oven to 450�. Using 1 tablespoon of shortening for each, grease two 9" metal pie pans or ovenproof iron skillets. Place greased pans in oven for 5 minutes to heat.
Pour batter into pans and bake 20 minutes. Reduce oven temperature to 350� and bake 5-10 minutes longer, until edges are puffed and golden. Remove to warm serving plates and cut into wedges. Makes 8 servings. Good with syrup or any kind of fruit sauce.
Biscuits
3 C flour (sifted) 3 T butter
1 t sugar 1 T oil
1 t salt 1/2 to 7/8 cup of milk or water
Sift flour, sugar and salt together. Cream butter, slowly adding oil. Add this mixture to flour and work with hands. Add just enough milk to make a very stiff dough. Turn dough onto a barely floured surface and knead it into a smooth ball. Then take a wooden rolling pin or a wooden potato masher and beat the dough for about 20-25 minutes, stopping frequently to fold the edges under toward the center of the dough. When dough blisters and snaps on being pulled, roll to about 1/2" thickness. Cut with a small biscuit cutter, prick the tops once with a fork and place on a greased baking sheet. Place in a 350° oven and bake 10 minutes. Then increase to 375° and bake 15-20 minutes longer. They should be very lightly browned and then usually only on the bottom. If you do not wish to beat the dough, another method is to run the dough through a meat chopper or food grinder, using the coarse blade. Do this four or five times or until dough feels elastic. Knead it just until smooth before rolling out.
Biscuits - Mayonnaise
2 C sifted flour
1/3 C mayonnaise
2 T onion (minced)
1/3 C sharp cheddar cheese (shredded)
3/4 C milk
Mix together flour, mayonnaise and milk until well blended. Add cheese and onion. Drop by tablespoon onto greased cookie sheet. Bake at 350° for 10 minutes until lightly browned.
Biscuits - Cheese
2 C sifted unbleached flour
1 lb sharp cheese, grated
1/2 lb margarine or butter
1 t cayenne pepper.
Sift dry ingredients and cut in butter. Add cheese and form into small balls. Place on cookie sheet and bake at 400° for 10 minutes or until golden brown. back to top
Croissants
1 cup butter (real butter, no substitute)
2 cups small curd cottage cheese
2 cups flour (unbleached)
Combine butter and cheese, mix until light and fluffy. Add flour. Mix until dough forms. Wrap dough tightly in wax paper or plastic wrap and refrigerate 4 hours or overnight. Divide dough into thirds. Return other portions to refrigerator. Roll dough into 10 inch circle on well-floured board. Cut into 8 wedges. Roll each into a crescent shape starting at wide end. Repeat with remaining dough. Bake on lightly greased baking sheet, 2 inches apart at 350 degrees for 30-45 minutes or until golden brown.
Muffins - Apple-Oatmeal
1 c shredded raw apples
1 ½ c rolled oats
¼ c oil
salt
½ c chopped dates or raisins
¼ c nuts
Combine ingredients. Let stand for a few min to absorb moisture. Stir. Spoon into oiled muffin pan, rounding nicely. Bake 375 for 25 min.
Muffins - Banana - Oatmeal
1 1/4 C. whole wheat flour
1/2 tsp. salt
1 C. oatmeal
1 Tbsp. honey
2 eggs
1/3 C. oil
1 tsp. lemon juice
Nuts may be added if desired
1 C. bananas
In a small bowl combine flour, salt, and oatmeal. In large bowl combine honey, eggs, oil, lemon juice and banana. Mix well to form a smooth batter. Stir in the dry ingredients and nuts. Fill greased muffin tins 3/4 full. Bake about 25 minutes at 350°.
Muffins - Cinnamon
1 cup butter, softened
1 cup sugar
1 1/2 cups flour
6 eggs
1 tablespoon cinnamon
Beat together butter, sugar and 2 tablespoons flour until light and fluffy. Beat in eggs, one at a time. Combine remaining flour and cinnamon and sift them slowly over the mixture, beating batter until smooth. Ladle batter into two paper-lined muffin tins (the bottom of cups should measure about 2 1/2-inches in diameter across bottom), filling each about half full. Bake at 350 degrees for 15 minutes or until tops of muffins are golden brown and firm to the touch. Makes 20.
Muffins - Mini Pecan
2 eggs (well beaten)
1 teaspoon vanilla
1/2 cup unbleached flour or whole wheat pastry flour
1 cup raw brown sugar
1 heaping cup chopped pecans
1/4 pound melted butter
Mix all ingredients well, then add pecans last. Spoon out into well buttered mini muffin pans. Do not preheat pans or butter used to grease the muffin pans. Bake in 350 degree Fahrenheit oven for 25 minutes. 24 mini muffins
Rolls
2 c flour
¼ tsp salt
1/3 c margarine
1/3 c butter
1 egg yolk
¾ c sour cream
Combine flour and salt. Cut in margarine/butter. Combine egg yolk and sour cream and add to flour mixutre. Shape into a ball and wrap in waxpaper and chill overnight in refrigerator. Divide into 3 parts. On lightly floured board, reoll into 12” circle. Cut into 12 wedges. Roll up beginning at the wide end. Place on greased baking sheet with points tucked under. Let stand 10 min, covered. Bake 375 for 20-25 min.
Rolls -Cottage Cheese
1/2 cup butter or margarine
2 cups flour
2 cups cottage cheese
Mix flour and butter together first (cold butter if using food processor), then add in cottage cheese. Refrigerate 8 hours or overnight. Divide dough into four balls. Roll out one at a time as for pie crust on a well-floured surface. Cut into 8 wedges and roll up each piece like a crescent roll, starting with the wide end. Place on cookie sheet and bake 30 minutes in a 350 degree oven. Makes 32 rolls.
Rolls - Cottage Cheese
¾ c butter
2 c flour
2 c cottage cheese
1 tsp salt
Mix all ingredients well and refrigerate for 8 hours. Divide dough into 4 balls. Roll out one at a time as for piecrust on a well-floured surface. Cut into wedges and roll up each piece, starting with the wide end. Place on a cookie sheet and bake for 30 min at 350.
Rolls - Cottage Cheese
2 c flour
2 c cottage cheese
1 c butter
Mix together with fingers. Place in refrigerator overnight. Roll out and cut into squares. Shape into crescent rolls. Bake in 375 degree oven until golden brown - 10 to 20 minutes.
Rolls - Farfel Cheese
2 cups matzo farfel
2 cups boiling water
4 egg whites
1 teaspoon salt
1/2 cup grated Parmesan cheese
1 tablespoon oil
Preheat oven to 425 degrees Fahrenheit. In a bowl, mix all ingredients. Coat a non-stick cookie sheet with cooking spray. Drop batter by the tablespoonful onto the cookie sheet. Place on bottom oven rack and bake for 5 to 7 minutes. Spray tops with cooking spray, turn over and continue baking for another 5 minutes. Makes 16.
Popovers - Corn Meal
1 ¼ c cornmeal
2 c milk
1 T butter
3 eggs, well beaten
Scald cornmeal with the milk. Add butter, salt and heat thru. When cool add eggs, beat 2 min with a spoon and pour into hot muffin pans.
Bake 450 for 10 in, then decrease to 350 for 20 min more.
Popovers
1 c whole wheat pastry flour
2 eggs
1 c milk
1 T oil
Combine all ingredients and beat until smooth. Preheat oven to 425. Place muffin pan in oven to heat; remove from oven and butter well. While hot, fill cups a little less than half full. Bake 35 min
Popovers - Cheese
1 cup wholemeal flour
2 eggs
Pinch of salt
200 ml milk
Pinch cayenne pepper
Grated tasty cheese
Sift flour, salt, cayenne pepper into mixing bowl. Beat eggs and milk together and stir into dry ingredients.
Stir the batter thoroughly, cover and stand for 1 hour. Put a little grated cheese into the bottom of a well greased patty pan. Pour batter over cheese in patty pans until pan is about 2/3 full. Sprinkle with more cheese over top. Bake for approximately 15 minutes in hot oven 4500F.
Popovers – Dutch Baby
6 large eggs
2 T butter, melted
1 C flour
2 T shortening
1/2 t salt
1 C milk
Make batter at least 1 hour before baking or even a day ahead. Put eggs, flour, salt, milk and butter in blender. Cover and blend 30 seconds at medium speed, until smooth. Cover batter and let stand up to 4 hours at room temperature or chill overnight. Heat oven to 450�. Using 1 tablespoon of shortening for each, grease two 9" metal pie pans or ovenproof iron skillets. Place greased pans in oven for 5 minutes to heat.
Pour batter into pans and bake 20 minutes. Reduce oven temperature to 350� and bake 5-10 minutes longer, until edges are puffed and golden. Remove to warm serving plates and cut into wedges. Makes 8 servings. Good with syrup or any kind of fruit sauce.
Turnovers - Cheesy Sesame Seed
(3 oz) pkgs cream cheese, softened
1 c butter, softened
2 c flour
3 eggs, beaten
2 c (8 oz) shredded Muenster or Gouda cheese
2 T grated onion
½ tsp hot sauce
¼ tsp salt
2 egg whites, beaten
3-4 T sesame seeds
Combine cream cheese and butter in large bowl; beat at medium speed with an electric mixer until smooth. Add flour, and beat well. Divide dough in half, and shape into 2 balls; wrap in plastic wrap, and chill at least 1 hour.
Combine eggs and next 4 ingredients, mixing well.Roll pastry to 1/8-inch thickness on a lightly floured surface. Cut into 2 ½-inch rounds. Place 1 tsp cheese mixture in center. Brush edges of pastry with water, and fold in half; seal edges. Place on ungreased baking sheets, and brush with beaten egg whites; sprinkle with sesame seeds. Bake 375 for 20 min or until golden Yield: 5 dozen
Turnovers - Cheesy Sesame Seed
(3 oz) pkgs cream cheese, softened
1 c butter, softened
2 c flour
3 eggs, beaten
2 c (8 oz) shredded Muenster or Gouda cheese
2 T grated onion
½ tsp hot sauce
¼ tsp salt
2 egg whites, beaten
3-4 T sesame seeds
Combine cream cheese and butter in large bowl; beat at medium speed with an electric mixer until smooth. Add flour, and beat well. Divide dough in half, and shape into 2 balls; wrap in plastic wrap, and chill at least 1 hour.
Combine eggs and next 4 ingredients, mixing well.Roll pastry to 1/8-inch thickness on a lightly floured surface. Cut into 2 ½-inch rounds. Place 1 tsp cheese mixture in center. Brush edges of pastry with water, and fold in half; seal edges. Place on ungreased baking sheets, and brush with beaten egg whites; sprinkle with sesame seeds. Bake 375 for 20 min or until golden Yield: 5 dozen
