Glazed Lemon Zucchini Bread

Ingredients:
2 C cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 C canola oil
1 1/3 C sugar
2 T lemon juice
1/2 C buttermilk
zest of 1 lemon
1 C grated zucchini

Glaze ingredients:
1 C powdered sugar
2 T lemon juice
1 T milk

Instructions
1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

From SisteRSpeak August 2014

Real Traditional Irish Soda Bread

"The most basic version of Irish soda bread has only 4 ingredients, and was cooked on an open fire or a stovetop, not baked. Make your soda bread like they did in 1840, with flour, baking soda, salt, and buttermilk."

INGREDIENTS:
2 cups all-purpose flour
1 pinch salt
1 teaspoon baking soda
1 cup buttermilk

DIRECTIONS:
1. Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
2. Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
3. Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.

In March 2013 bulletin

Joyce Sharp's Christmas Cranberry Bread

4 cups flour
2 cups sugar
1 tbs. baking powder
1 tsp. baking soda
½ tsp. salt
½ cup shortening
1 ½ cups orange juice
2 eggs
2 cups chopped frozen cranberries

Mix in large bowl by hand or can use a stand-up mixer: flour, sugar, baking powder, baking soda, and salt. Add shortening. Stir well. Add eggs and orange juice. Mix well. Add chopped cranberries. Mix slightly about 3 turns with the spoon or beaters. Don’t over mix or your batter will turn pink.

Bake at 350 degrees for about 45 minutes or until toothpick comes out clean. Add glaze if desired.

Included in the Stake RS newsletter, 12/2012. Joyce Sharp used to be in our ward.

Feather Yeast Rolls / Crescent Rolls

1 pkg yeast dissolved into 1 T warm water
1/2 C butter, melted (not margarine)
2 eggs, beaten well
1 1/2 C milk, scalded and cooled
1 tsp salt
5 C flour

Mix all ingredients except flour with an electric mixer. Stir in flour all at once. Cover and refrigerate 3-4 hours or overnight.

For crescent rolls: Cut dough in half then in half again. Working with on-fourth of the dough, roll it into a circle. Spread with butter. Cut circle into eight pie-shaped wedges. Roll up from wide to narrow end, tucking under tip; shape into crescent. Place on nonstick or buttered cookie sheet. Repeat with remaining dough. Let rise 2 hours, or until doubled in size. Bake at 350 degrees for 10 minutes or until turning golden (sometimes they take a little longer).

Makes 32 rolls.

(You can also make cinnamon rolls out of this dough.)

March 7, 2010

Brunch Rolls

Yeast roll dough
2 C cheese finely grated
1 8-oz pkg cream cheese softened
1 C fresh Parmesan cheese, finely grated
2 C ham, chopped
1 C scallions, finely chopped
1 1/2 C broccoli, chopped

1. Make your favorite yeast rolls (using half wheat flour is okay).

2. Roll the dough out as if making cinnamon rolls.

3. Spread with cream cheese and butter.

4. Top with ham, broccoli, cheese, Parmesan cheese and scallions.

5. Roll up and slice.

6. Let raise.

7. Bake at 350 degrees for 20 minutes or until golden brown.

To make them extra pretty, brush with butter and sprinkle with sea salt, sesame seeds or poppy seeds, prior to baking.

March 14, 2010