I wanted to add these recipes here because people have asked me for them and I want to make sure they see them. I will also add them to The Recipe Exchange.
This is the bread recipe that I use for my cheese batter bread; simply add 1/2 to 1 cup of cheese; it is delicious with grated extra sharp Cheddar. Omit the rosemary and thyme and use basil and oregano instead. Or you can simply sprinkle a bit of basil and oregano on top of the loaf, after brushing the butter on right before baking instead of after. You might need a bit more water to make up for the added cheese. Sometimes it need it, but sometimes it comes together OK without it. Great with chili or soup.
Fresh Herb Batter Bread
3 cups flour
1 Tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
1-1/4 cups warm water
2 Tbsp. snipped parsley
2 Tbsp. shortening
1-1/2 tsp. fresh rosemary
1/2 tsp. fresh thyme
Mix 2 cups flour, sugar, salt, and yeast in large bowl. Add remaining ingredients. Beat on low speed of electric mixer for one minutes, scraping bowl. Beat on medium speed one minute, scraping bowl. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise 35 minutes until double. Grease loaf pan (9 x 5 x 3-inches). Stir down batter by beating 25 strokes. Smooth and pat into prepared pan with floured hands. Cover and let rise 30 minutes until doubled in size.
Heat oven to 375 degrees. Bake 40 minutes or until loaf sounds hollow when tapped. Brush top with butter. Remove loaf from pan. Cool on rack.
NOTE: Slice this bread thin to make delicious toast.
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And here are the lemon cookies. They're among my favorites. And yes you do need 1/4 cup of baking powder. This works well with orange extract, too.
Lemon Sponge Cake Cookies
1 c. butter or margarine, softened
1-1/2 c. sugar
8 eggs
2 tablespoons lemon extract
4 c. flour
1/4 c. baking powder
Frosting:
1/2 c. butter or margarine, softened (not whipped or soft margarine)
3-3/4 c. confectioners’ sugar (you can reduce this a bit if you want a more lemony frosting
1 tsp. lemon extract
1/8 tsp. salt
3-4 Tbsp. milk
Food coloring, optional
4 c. flaked coconut, optional
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture. Drop by teaspoonfuls about 3 inches apart onto ungreased baking sheets. Bake at 400 degrees for 6-8 minutes or until the edges are just slightly browned. Remove to wire racks to cool.
In a mixing bowl, cream butter, sugar, extract, and salt. Add enough milk to achieve a spreading consistency. Tint with food coloring if desired. Frost cooled cookies. Sprinkle with coconut, if you like. About 11 dozen cookies.
NOTE: The amount of baking powder is correct.
ETA: I added the bread recipe to the Breads thread in the Recipe Exchange. The Lemon Sponge Cake Cookies recipe is already there.
Recipe Exchange is: http://www.thecatsite.com/groups/show/151/the-recipe-exchange
This is the bread recipe that I use for my cheese batter bread; simply add 1/2 to 1 cup of cheese; it is delicious with grated extra sharp Cheddar. Omit the rosemary and thyme and use basil and oregano instead. Or you can simply sprinkle a bit of basil and oregano on top of the loaf, after brushing the butter on right before baking instead of after. You might need a bit more water to make up for the added cheese. Sometimes it need it, but sometimes it comes together OK without it. Great with chili or soup.
Fresh Herb Batter Bread
3 cups flour
1 Tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
1-1/4 cups warm water
2 Tbsp. snipped parsley
2 Tbsp. shortening
1-1/2 tsp. fresh rosemary
1/2 tsp. fresh thyme
Mix 2 cups flour, sugar, salt, and yeast in large bowl. Add remaining ingredients. Beat on low speed of electric mixer for one minutes, scraping bowl. Beat on medium speed one minute, scraping bowl. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise 35 minutes until double. Grease loaf pan (9 x 5 x 3-inches). Stir down batter by beating 25 strokes. Smooth and pat into prepared pan with floured hands. Cover and let rise 30 minutes until doubled in size.
Heat oven to 375 degrees. Bake 40 minutes or until loaf sounds hollow when tapped. Brush top with butter. Remove loaf from pan. Cool on rack.
NOTE: Slice this bread thin to make delicious toast.
________________________________________________________________________
And here are the lemon cookies. They're among my favorites. And yes you do need 1/4 cup of baking powder. This works well with orange extract, too.
Lemon Sponge Cake Cookies
1 c. butter or margarine, softened
1-1/2 c. sugar
8 eggs
2 tablespoons lemon extract
4 c. flour
1/4 c. baking powder
Frosting:
1/2 c. butter or margarine, softened (not whipped or soft margarine)
3-3/4 c. confectioners’ sugar (you can reduce this a bit if you want a more lemony frosting
1 tsp. lemon extract
1/8 tsp. salt
3-4 Tbsp. milk
Food coloring, optional
4 c. flaked coconut, optional
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture. Drop by teaspoonfuls about 3 inches apart onto ungreased baking sheets. Bake at 400 degrees for 6-8 minutes or until the edges are just slightly browned. Remove to wire racks to cool.
In a mixing bowl, cream butter, sugar, extract, and salt. Add enough milk to achieve a spreading consistency. Tint with food coloring if desired. Frost cooled cookies. Sprinkle with coconut, if you like. About 11 dozen cookies.
NOTE: The amount of baking powder is correct.
ETA: I added the bread recipe to the Breads thread in the Recipe Exchange. The Lemon Sponge Cake Cookies recipe is already there.
Recipe Exchange is: http://www.thecatsite.com/groups/show/151/the-recipe-exchange
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