Breads and Sandwiches

The Angel Biscuits make for a wonderful addition to a Sunday morning brunch. Serve them with her breakfast casserol and you have a meal sent to you from heaven.

Farberware Nonstick 3-Pc. Cookie Pan Set 

Angel Biscuits
yeast	1 pkg; 1 level Tbsp bulk	Stir yeast into warm water. Let stand 5 minutes. Combine all ingredients. Knead several times. (If sticky, add a bit more flour.) Roll out and cut with a 2” cutter. Do not twist while cutting. Do not let rise.
warm water	4 Tbsp
buttermilk	2 cups, room temperature
flour	5 cups
sugar	¼ cup
baking powder	1 Tbsp
baking soda	1 tsp
salt	1 tsp
shortening	1 cup
Bake at 400˚ for 10-12 minutes on a very lightly sprayed baking sheet.

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Banana bread always has been and always will be the bane of my waistline! I can’t control myself when I am around a loaf of this freshly baked, moist, sweet, and delicious evening treat. When it’s fresh from the oven and slathered in rich and creamy butter my pulse starts to race and my mouth begins to water. It does not get any better than this!!  

Banana Bread for Tube Pan or Bundt Pan
flour	3½ cups	Combine all ingredients (except bananas and chopped nuts) and beat well.
sugar	1½  cups
baking powder	2 teaspoons
salt	½ teaspoon
sugar	¼ cup
eggs	½ teaspoon
vegetable oil	½ cup
milk	½ cup
vanilla	1 teaspoon
bananas	1½ cups, about 3 or 4 large	Mash bananas well. Slowly beat into creamed mixture.
(chopped nuts)	(1 cup optional)	(Stir nuts into the batter. Optional)
Bake at 350˚ for 50-55 minutes in a heavily sprayed tube or Bundt pan.
If your oven runs hot, you may need to turn the temperature to 325˚.  Heavy batters will cook on the outside but remain gooey and uncooked if cooked too quickly at too high a temperature. Top will probably crack and be brown when done. Cool finished cake 15 minutes in pan before turning out on a rack to complete cooling

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If you tell almost any man you have made a food whose name begins with the word “beer” you can bet your life that, if you let him, he will devour the entire tray before you sit down at the table! The next three recipes are of that nature. It truly is amazing how happy you can make someone just by saying the word beer!

Beer Biscuits
Bisquik	3 cups	Preheat oven to 350˚. Mix. Let rise 20 minutes. Fill greased muffin cups ¾ full of batter. Bake until golden brown.
Sugar	3 tablespoons
beer	(1) 12-oz can, room temperature

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Beer Bread I
self-rising flour	3  cups	Combine. Place in bread pan. Bake at 350˚ for 1¼ hours. Brush top with melted butter. This is a thick-crusted bread.
sugar	2 Tbsp
beer	(1) 12-oz can, room temperature

 

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Beer Bread II
self-rising flour	2½  cups	Preheat oven to 375˚. Mix together just until blended. Turn into loaf pan. Bake 15 minutes.
Sugar	4 Tbsp
beer	(1) 12-oz can, room temperature
butter or margarine	2 Tbsp, melted	Pour over top of loaf. Bake 25 more minutes.

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Muffins are GREAT! There is not much more to say about that.

Nonstick Muffin Pan - 24 Standard Cups - Bakeware (Google Affiliate Ad)

Cinnamon Chips Muffins
Bisquick or Jiffy Mix	2 cups	Preheat oven to 400˚, Spray 12 muffin cups (2 ½ inches diameter). Combine ingredients just until moistened. Spoon evenly into muffin cups.
sugar or Splenda	1/3 cup
canola oil	2 TBSP.
egg	1, slightly beaten
cinnamon chips	1 cup
milk	2/3 cup
Bake 15 to 18 minutes, or until tops are brown. Cool slightly, Turn out of pan. Serve with butter.

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Croutons  (Goat Cheese and Chives)
French baguette	(1) 8-ounce	Cut bread diagonally into 8 slices.  Brush with oil.
Canola or olive oil	3 Tbsp
goat cheese	(1) 3-ounce log	Stir together. Brush evenly on bread slices. Bake in a preheated 400˚ oven  for 8-10 minutes.
Fresh chives	2 Tbsp, chopped
mayonnaise (not Miracle Whip)	2 Tbsp

Easy Delicious Ham Biscuits
Rolls need to be refrigerated overnight.
Pepperidge Farm Mini Rolls	2 packages	Roll out each mini-roll until flat.
Ham	1 pound, thin sliced	Place a slice of ham and a slice of cheese on each flattened roll. Roll up and place in a 13x9x2-inch dish.
Swiss cheese	8 ounces, sliced
butter or margarine	1 stick (1/2 c.)	Melt.
Worchestershire sauce	½ teaspoon	Add ingredients to melted butter. Pour melted butter mixture over the ham rolls in the dish. Refrigerate overnight.    Bake at 350˚  for 10 minutes. Serve warm.
Mustard	1½ Tbsp
grated onion or onion powder	1 Tbsp or 1 tsp
poppy seeds	2 Tbsp

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French Dip Sandwiches
Serves 6      Simmer beef and “au jus” 6 hours or more in a slow cooker.
beef roast (rump,  round, or London broil)	4 pounds	(Use the 2 ½ cups water only if using the dry soup mix.) Mix all ingredients in crock pot.  Cook on HIGH for 1 hour. Turn to LOW and cook 5 hours more, or longer. Check the liquid periodically. You will want 4 cups or more of the “au jus”..
dry or canned French onion soup	1 envelope or 2 cans
water	2½  cups
Worchestershire sauce	1 tbsp
beer	1 can
beef broth	1 can (Swanson’s or College Inn preferred)
French rolls	6 (12 if small)	Heat.
Cut the rolls in half horizontally. Spoon a bit of the “au jus” on each cut side of the French rolls. Slice the beef. Place beef on each sandwich. Serve ½ cup “au jus” per person for dipping.
SUGGESTIONS:   Have Dijon mustard, a whole grain mustard, or horseradish mustard available for guests who might want to spread it on their sandwiches before dipping. Try adding a thin slice of Swiss cheese to the sandwiches.

Ham Roll-ups (a great luncheon dish)
Will need to be refrigerated 12-24 hours.                                Serves 12
spinach (frozen chopped)				2 packages
Cook and drain. Squeeze to remove excess moisture.
sour cream			2 cups (16 oz)			Combine with spinach.
herb bread dressing			2 cups
ham			24 thin slices
Place 2 tbsp of mixture on one side of the ham slice and roll up. Place in a greased 13” x 9” casserole (seam side down); refrigerate 12-24 hours.
butter/margarine		1 stick (½  c.)			sharp Cheddar		1 cup, grated
flour	½ cup		freshly grated Parmesan cheese					to taste
milk	4 cups		(Try adding a bit of white wine to white sauce.)
WHITE SAUCE:  Melt butter; whisk in flour; cook a few min. Add milk all at once; continue whisking or stirring until thick. Remove from heat. Stir Cheddar cheese into sauce. Pour over roll-ups. Sprinkle Parmesan over all. Cover with foil. Bake 15 min. 350˚. Remove foil; bake 15 min. more.

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Irene Shalz Mayworm’s Banana Bread
ripe bananas	3 large or 4 small	Mash bananas. Mix in sugar. Let stand 15 minutes.
sugar	1 cup
shortening	½ cup	Beat until smooth and light.
Add banana mixture to shortening. Beat until blended.
baking soda	1 tsp, dissolved in about 1 Tbsp water		Beat into banana mixture.
eggs	2 large, slightly beaten		Beat into banana mixture.
flour	2 cups, sifted		Stir together until well combined. Stir into banana mixture, just until moistened.
baking powder	1 tsp
salt	1 tsp
(nut meats)	(½ cup, chopped  opt.)		(Stir into batter gently.)
(Try adding fresh grated lemon peel, cinnamon, nutmeg, allspice, or cardamom to your own taste  Don’t overdo it, though. The flavor of the banana is what you want to be strong.)
Pour into a well-greased or sprayed loaf pan. Heavy batter breads are difficult to time properly and to find the right temperature. 350˙ for 50-60 minutes is suggested, but if the bread is baking too fast, lower the temperature a bit. Alternatively, use 2 smaller pans and bake for 40-45 minutes.  Loaves may crack on top. Let set in the loaf pan for 10 minutes before removing to rack to cool. You may have to run a knife around the edges of the loaf before inverting the pan.

Monkey Bread I
brown sugar	1/3 cup, packed	butter or margarine	3 Tbsp	refrigerated biscuits
Microwave brown sugar and butter until butter melts and is bubbly. Separate biscuits and cut into quarters. Add the pieces to the brown sugar/butter mixture to coat well. Turn into a sprayed 8-inch glass dish. Bake in a preheated 375˚ oven for 12-15 minutes. While hot, dump the biscuits onto a serving plate. Leave the pan inverted over the biscuits, allowing the caramel to drip over the biscuits, for 8-10 minutes. Remove pan carefully. Careful: it’s very hot.

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Monkey Bread II
butter or margarine	½ cup (1 stick)	Preheat ot 350˚. Microwave brown sugar and butter until butter melts and the mixture is bubbly. Separate biscuits; cut into quarters.
Brown sugar	1 cup
cinnamon	3 Tbsp	Combine cinnamon and sugar in a shallow pan. Roll biscuit pieces in the mixture. Place pieces in a lightly sprayed Bundt pan in layers, overlapping a bit so there are no gaps.
Sugar	1 cup
refrigerated biscuits	3 tubes
finely chopped nuts	1½ cups, optional	Sprinkle nuts on layers as you go.  Bake for 15 minutes. When cooked, turn pan onto a serving plate and leave in inverted position for 10 minutes. Carefully remove the pan. Cool.

Old-Time Buckwheat Cakes
yeast	1 package   (1 Tbsp bulk)	Combine. Let stand until yeast proofs.
lukewarm water	2 cups
white flour	1½ cups	Add. Cover bowl and let mixture stand overnight at warm room temperature, draft-free.
milk	¾ cup at room temperature	Stir into yeast mixture to make a thin batter. Fry on a hot greased griddle in small amounts, no more than 4 inches across.
salt	¼ tsp
buckwheat flour	1 cup
sugar (optional)	to taste

Quick Buckwheat Pancakes
Buckwheat pancakes are hearty. Serve with pure maple syrup and butter. Good in cold weather.
baking powder	2 tsp			Combine.
baking soda	2 tsp
salt		1½ tsp	white flour		1 cup
buttermilk		4 cups	buckwheat flour		2 cups
Stir together salt, buttermilk, and the flours. Add the baking powder and baking soda mixture.  Beat thoroughly and fry small amounts (no more than 4 inches across) on a hot, greased griddle. The batter should be thin. If, after frying, the pancakes are too thick, add a bit more buttermilk to the batter.