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No recipes 6-3-17 Top of page
FRIED ICE CREAM PIE (Talked about, didn't give) 6-10-17 Top of page
DADDY'S COFFEE CAN BREAD 6-10-17
1 cup milk (heated to 110 degrees)
1 pkg. yeast
2 tbsps. granulated sugar
2 tsp. salt
4 cups flour
1/4 cup vegetable oil
2 eggs
Dissolve yeast in milk. Put 2 cups flour in a bowl and blend in the yeast mixture. Mix in oil, eggs, sugar and salt. Add enough flour so that dough is not sticky. Knead until elastic, but light, about 10 minutes. Press into a greased one-pound coffee can. Put plastic lid on coffee can and let rise for 1 hour (or until lid pops off can). Bake, uncovered, at 375° for 20-25 minutes. Let stand a few minutes, then unmold.
COFFEE CAN BREAD 6-10-17
2 pkgs. active dry yeast
2 tbsp. sugar
1 cup warm water (heated to 110°.)
cornmeal
1 tsp. salt
5 cups all purpose flour
1 1/2 cup warm milk (110°.)
1/2 tsp. baking soda dissolved in 1 tbls. water
In a large bowl, combine yeast and sugar in the water; let stand 15 minutes or until it begins to rise. Grease the inside of 3 – 1 lb. metal coffee cans and the underside of their lids. Sprinkle cans with cornmeal, shaking off the excess. With electric mixer, gradually beat salt, 3 cups flour, and 1 cup milk to the yeast mixture; adding alternately and beating well. Add 1/2 tsp. baking soda to 1 tbsp. water and dissolve. Add this to the beaten mixture. Beat well. With mixer or spoon, beat the remaining 1/2 cup milk and about 1 1/2 to 2 cups flour to make a stiff dough that is too sticky to knead. Spoon enough dough equally into cans, top with lids. Let rise in a warm place until the lid pops off (about 45 – 60 minutes). Carefully remove lids. place cans upright on stove rack and bake at 375°. for 25-30 minutes until the bread top is golden brown. Slide out of can to test. Take loaves out of cans and stand upright on wire rack to cool. Store airtight and keep at room temperature or in the refrigerator for 4 days. Freeze for longer storage.
COFFEE CAN BREAD (From readynutrition.com) 6-10-17
2 pckg. active dry yeast
2 tbsp. sugar
1 cup warm water (110 F.)
cornmeal
1 tsp. salt
5 cups all purpose flour
1 1/2 cups warm milk (110 F.)
1/2 tsp. baking soda dissolved in 1 tbls. water
In a large bowl, combine yeast and sugar in the water; let stand 15 minutes or until it begins to rise. Grease the inside of 3 – 1 lb. metal coffee cans and the underside of their lids. Sprinkle cans with cornmeal, shaking off the excess. With electric mixer, gradually beat salt, 3 c. flour, and 1 c. milk to the yeast mixture; adding alternately and beating well. Add 1/2 tsp. baking soda to 1 tbsp. water and dissolve. Add this to the beaten mixture. Beat well With mixer or spoon, beat the remaining 1/2 c. milk and about 1 1/2 to 2 c. flour to make a stiff dough that is too sticky to knead. Spoon enough dough equally into cans, top with lids. Let rise in a warm place until the lid pops off (about 45 – 60 minutes). Carefully remove lids. place cans upright on stove rack and bake at 375 degrees F. for 25-30 minutes until the bread top is golden brown. Slide out of can to test. Take loaves out of cans and stand upright on wire rack to cool. Store airtight and keep at room temperature or in the refrigerator for 4 days. Freeze for longer storage.
ASPARAGUS & SHRIMP (Talked about, didn't give) 6-10-17 Top of page
No recipes 6-17-17 Top of page
No recipes 6-24-17 Top of page
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