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Cardamom Bread

Cardamom Bread

  • 1 c. milk
  • 1/4 c. butter
  • 3 3/4 to 4 1/4 c. bread flour
  • 1/2 c. sugar
  • 2 tsp. ground cardamom
  • 1/2 tsp. salt
  • 1 package rapid rise yeast
  • 2 eggs, lightly beaten

Heat together milk and butter until temperature reaches 120-130F. In large bowl mix 2 cups bread flour, sugar, cardamom, salt, and yeast. Add milk mixture and eggs. Beat well. Knead for about 6-8 minutes, adding enough flour until dough is smooth and elastic. Cover and let rest about 10 minutes.

Turn dough onto a lightly floured surface; divide into thirds. Shape each into an 18-inch rope. Braid ropes. Pinch ends to seal and tuck under. Place on a large, greased baking sheet. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350F for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

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Garlic Rosemary Bread

Garlic Rosemary Bread

  • 1/2 c. butter
  • 1 1/2 c. milk
  • 1 c. water
  • 8 to 9 c. bread flour
  • 1/2 c. sugar
  • 3 pkg. quick rise yeast
  • 1 tbs. salt
  • 4 tsp. dried rosemary, crushed, or 4 tbs. fresh rosemary, chopped
  • 1 egg
  • 8 tbs. minced garlic or 5 bulbs roasted garlic

Preheat oven to 350F. If using roasted garlic, squeeze out of bulbs and mash and set aside. Melt butter in small sauce pan. If using minced garlic, saute in butter until garlic begins to brown. Add milk and water and heat mixture until temperature reaches 120-130F. In a large bowl mix 2 cups bread flour, sugar, yeast, salt and rosemary. Add milk mixture and egg. If using roasted garlic, add to dough now. Beat well. Knead for about 6-8 minutes, adding enough flour until dough is smooth and elastic. Cover and let rest about 10 minutes.

Turn dough onto a lightly floured surface; divide into 6 pieces. Shape each into a 24-inch rope. Braid ropes, making 2 loves. Pinch ends to seal and tuck under. Place on a large, greased baking sheet. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350F for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

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Sweet Onion Oregano Bread

Sweet Onion Oregano Bread

  • 2 pkg. quick rise yeast
  • 2 tsp. salt
  • 1 tsp. onion powder
  • 1 tbs. dried oregano
  • 3 tbs. sugar
  • 1/2 c. warm water (110-120F)
  • 1 1/2 c. warm milk (110-120F)
  • 1/4 c. olive oil
  • 1 1/2 c. chopped sweet onion
  • 6 to 6 1/2 c. bread flour

Preheat oven to 375F. In a large bowl mix yeast, salt, onion powder, oregano, sugar and 2 cups of flour with a whisk. Add water, milk, oil and onion. Mix well. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and rest for 10 minutes. Divide into 24 equal pieces. Arrange into two round greased 9-inch cake pans. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake 375F, 25-30 minutes. Remove from pans to wire rack to cool.

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Challah Bread

Challah Bread

  • 2 pkg. quick rise yeast
  • 1/4 c. sugar
  • 1/2 tbs. salt
  • 4 to 5 c. flour
  • 10oz warm water (110-120F)
  • 2 eggs + 1 yolk
  • 1/4 c. olive oil

Preheat oven to 350F. In a large bowl mix yeast, sugar, salt and 2 cups of flour with a whisk. Add water, 2 eggs and olive oil. Mix well. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and rest for 10 minutes. Divide into 6 equal pieces. Roll each piece into 18-inch ropes. Braid three ropes. Curl braided rope to form a round loaf. Repeat with last 3 pieces of dough to make a second round loaf. Cover and let rise in a warm place until doubled, about 30-45 minutes. Brush with beaten egg yolk. For easier brushing, you can thin yolk with a little water. Bake 350F, 25-35 minutes, until dark golden brown. Remove from pans to wire rack.

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Rye Bread

Rye Bread

  • 1/4 c. butter
  • 2 1/4 c. water
  • 1/4 c. packed dark brown sugar
  • 1/4 c. molasses
  • 1 c. rye flour
  • 5 c. to 6 c. all purpose flour
  • 1 pkg. rapid rise yeast
  • 1 tbs. sugar
  • 1 tbs. caraway seeds
  • 1 tsp. salt

Heat together butter, water, brown sugar, and molasses until temperature reaches 120-130F. In large bowl mix 1 cup rye flour, 1 cup all purpose flour, yeast, sugar, caraway seeds, and salt. Add butter mixture. Beat well. Knead for about 6-8 minutes, adding enough all purpose flour until dough is smooth and elastic. Cover and let rest about 10 minutes.

Turn dough onto a lightly floured surface; divide into four pieces. Shape into round loaves. Place on a large, greased baking sheet. Score each loaf with three cuts with a sharp knife, if desired. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350F for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

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Pan Rolls

Pan Rolls

  • 3 1/2 to 4 c. bread flour
  • 1/4 c. sugar
  • 1 tsp. salt
  • 1 pkg. rapid rise yeast
  • 1 c. warm milk (120-130F)
  • 1/2 c. + 1 tbs. butter, melted, and divided
  • 2 eggs, slightly beaten
  • 1 tsp. honey

Preheat oven to 375F. In a large bowl, whisk together 2 c. flour, sugar, salt, and yeast. Whisk in milk, 1/2 c. melted butter, and eggs. Mix in enough flour to form a soft dough. Knead for about 6-8 minutes, adding enough flour until dough is smooth and elastic. Cover and let rest for about 10 minutes.

Turn dough onto a lightly floured surface; divide into 24 pieces and roll into balls. Arrange dough balls in a greased 9x13-inch cake pan. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake 375F for 15-18 minutes, or until golden brown. Remove rolls to wire rack. Mix remaining butter and honey and brush over warm rolls.

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Italian Hoagies

Italian Hoagies

  • 5 to 5 1/2 c. all purpose flour
  • 1/2 c. grated Parmesan cheese
  • 2 pkg. rapid rise yeast
  • 2 tbs. sugar
  • 1 tbs. dried oregano
  • 1 tbs. dried basil
  • 1 tsp. salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 2 c. warm water (120-130F)
  • 1/4 c. extra virgin olive oil

In large bowl mix 2 cups flour, Parmesan cheese, yeast, sugar, oregano, basil, salt, onion powder and garlic powder. Add warm water and olive oil. Mix well. Knead for about 6-8 minutes, adding enough flour until dough is smooth and elastic. Cover and let rest about 10 minutes.

Turn dough onto a lightly floured surface; divide into 8 pieces. Shape into 4-inch long ovals. Place on a large, greased baking sheet. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350F for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

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Whole Wheat Pizza Dough

Whole Wheat Pizza Dough

  • 3 c. whole wheat flour
  • 1 c. whole wheat white flour
  • 1 pkg. quick rise yeast
  • 2 tsp. salt
  • 1 1/2c. warm water (110-120F)
  • 2 tbs. olive oil
  • 1 tsp. honey
  • Cornmeal

In a large mixing bowl, mix flours, yeast, and salt. Make a well in the flour mixture and pour in water, olive oil and honey. Mix with a wooden spoon to made a dough. Knead dough for about 2 minutes, or until smooth and elastic. Cover and let rest about 10 minutes. Divide dough. Sprinkle large pizza pan with cornmeal. Spread half of pizza dough to desired thickness. Bake 425F for about 10 minutes. Add desired toppings and bake 425F for another 15-25, depending on amount of toppings. Click here for my pizza recipe.

You can freeze other half of dough for another time. To use frozen dough, thaw in refrigerator. Bring to room temperature before using. Proceed with directions above.

~      ~      ~      Biscuits      ~      ~      ~

Garlic Cheddar Biscuits

Garlic Cheddar Biscuits

  • 4 c. flour
  • 1 tbs. baking powder
  • 1 tsp. garlic powder
  • 4 tsp. sugar
  • 1/2 tsp. salt
  • 1 1/4 c. butter melted, divided
  • 1 1/3 c. milk
  • 2 c. shredded cheddar cheese
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt

Preheat oven to 450F. In large bowl combine flour, baking powder, garlic powder, sugar, and salt. Add 1 c. melted butter and milk. sir in cheese. Drop onto greased baking sheet to make 12 biscuits. Bake for 10-12 minutes, or until edges begin to brown. Drizzle or brush with remaining butter mixed with 1/4 tsp. each garlic powder and salt.

~      ~      ~      Sweet Bread      ~      ~      ~

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

Dough

  • 2/3 c. butter
  • 1 1/3 c. milk
  • 2/3 c. maple syrup
  • 6 c. bread flour
  • 2 pkg. quick rise yeast
  • 1 tsp. salt
  • 2 eggs

Filling

  • 1 1/2 c. packed dark brown sugar
  • 1/2 c. all purpose flour
  • 2 heaping tbs. cinnamon
  • 1 c. cold butter, cut into small pieces
  • 1 c. raisins, or currants

Icing

  • 1-2tbs. Half and half
  • 2 c. confectioners' sugar
  • 6 tbs. butter, melted
  • 1/2 c. maple syrup

In small sauce pan, melt butter. Add milk and heat to 110-120F. Add maple syrup. In a large bowl mix 2 cups bread flour, yeast, and salt. Mix in eggs, milk and butter. Mix in enough flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes. Cover and rest for 10 minutes. Meanwhile, mix together brown sugar, flour and cinnamon in a small bowl. Use your hand to make paste. Spread each rectangle of dough with brown sugar/cinnamon paste evenly.

Divide dough into two equal pieces. Roll each piece into a 12x18-inch rectangle. Add butter to brown sugar mixture. Sprinkle with raisins, or currants. Roll the dough into a log, starting with the short end. Cut each roll into 15 pieces, 30 total. Place into two greased 9x13 inch cake pans. Cover and refrigerate overnight.

Preheat oven to 375F. Take rolls out of refrigerator and set on oven. Let rise for about 45 minutes to an hour, uncovered on warm oven. Before baking, brush with half and half. Bake 375F 25-30, or until golden brown. Whisk together confectioners' sugar, melted butter, maple syrup and drizzle over warm rolls.

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Apple Cider Cinnamon Rolls

Apple Cider Cinnamon Rolls

Dough

  • 1/4 c. butter
  • 1/2 c. half 'n half
  • 1/2 c. apple juice
  • 3 to 3 1/2 c. flour
  • 1/4 c. sugar
  • 2 pkg. quick rise yeast
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 egg

Filling

  • 1 1/4 c. packed brown sugar
  • 4 tsp. ground cinnamon
  • 1/3 c. butter, cut into cubes
  • 1/2 c. chopped pecans
  • 1/4 c. currants or raisins
  • 2 c. finely chopped Granny Smith apple

Frosting

  • 8oz cream cheese, softened
  • 6 tbs. butter, melted
  • 2 pouches (0.74oz) apple cider instant drink mix
  • 1/4 tsp. ground cinnamon
  • 2 c. confectioners' sugar
  • 2 tbs. apple juice

Preheat oven to 325F. In small sauce pan, melt butter. Add half 'n half and apple juice and heat to 110-120F. In a large bowl mix 2 cups flour, yeast, and salt. Mix in butter mixture and egg. Mix in enough flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes. Cover and rest for 10 minutes. Meanwhile, mix together brown sugar and cinnamon in a small bowl. Add butter to brown sugar mixture. Use hand to make paste.

Roll dough into a 12x18-inch rectangle. Spread dough with brown sugar paste evenly. Sprinkle with currants, or raisins, nuts and chopped apple. Roll the dough into a log, starting with the short end. Cut into 20 slices. Place into a greased 9x13 inch cake pan. Cover and let rise about 30-40 minutes. Bake 325F 35-40 minutes or until golden brown. Mix together ingredients for frosting and spread over warm rolls. Best served warm. Store in refrigerator.

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Baklava

Baklava

Dough

  • 16oz pkg phyllo dough
  • 1 c. + 1 tbs. butter, melted
  • 12oz chopped nuts, like pistachios, almonds, or pecans
  • 1 1/2 tsp. ground cinnamon
  • 4oz currants

Syrup

  • 1 c. water
  • 1 c. sugar
  • 1 tsp. vanilla extract
  • 1/2 c. honey

Preheat oven to 350F. Brush about a tablespoon of the melted butter on the bottom and sides of a 13x9-inch baking pan. Set aside. In a medium bowl, mix chopped nuts with cinnamon. Set aside.

Carefully remove phyllo dough from package and cut in half to make two 9x13-inch stacks. After cutting, there should be 30 sheets total. Cover with a damp cloth as you work so dough does not dry out. Place two sheets of phyllo dough in prepared pan. Brush generously with butter. Repeat 3 more times to make 8 layers of dough. Continue to layer as follows:

    Layer 1 - Sprinkle with 2oz nuts (about 1/2 c.)
    2 sheets phyllo dough
    Brush generously with butter

    Layer 2 - Sprinkle with 2oz nuts (about 1/2 c.)
    2 sheets phyllo dough
    Brush generously with butter

    Layer 3 - Sprinkle with 2oz currants (about 1/2 c.)
    2 sheets phyllo dough
    Brush generously with butter

    Layer 4 - Sprinkle with 2oz nuts (about 1/2 c.)
    2 sheets phyllo dough
    Brush generously with butter

    Layer 5 - Sprinkle with 2oz nuts (about 1/2 c.)
    2 sheets phyllo dough
    Brush generously with butter

    Layer 6 - Sprinkle with 2oz currants (about 1/2 c.)
    2 sheets phyllo dough
    Brush generously with butter

    Layer 7 - Sprinkle with 2oz nuts (about 1/2 c.)
    2 sheets phyllo dough
    Brush generously with butter

    Layer 8 - Sprinkle with 2oz nuts (about 1/2 c.)
    2 sheets phyllo dough
    Brush generously with butter

Baklava

Continue three more times, adding two layers of dough at a time, brushing generously with butter each time, until dough is used up. Brush top generously with butter. Using a sharp knife, cut into 16 rectangles and then cut each rectangle into two triangles. Bake 350F for 50-55 minutes, or until golden brown

Baklava

While the baklava is baking, boil water and sugar until sugar dissolves. Add vanilla and honey. Turn heat down to medium-low and simmer for about 20 minutes, stirring occasionally. Reduce heat to low to keep warm until ready to use. When baklava is done, remove from oven and evenly spoon syrup over it. Cool completely before removing baklava from pan. Place on muffin papers to serve. Do not store in an airtight container, or baklava will become soggy.

~      ~      ~      Waffles      ~      ~      ~

Banana Waffles

Banana Waffles

  • 4 c. flour
  • 8 tsp. baking powder
  • 1/2 tsp. salt
  • 4 eggs
  • 2 ripe bananas, mashed
  • 2 tbs. sugar
  • 2/3 c. butter, melted
  • 3 c. milk

Turn on waffle iron. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, whisk together eggs, bananas and sugar. Whisk in butter and milk. Combine wet ingredients with dry ingredients. Grease waffle iron with cooking spray. Pour about a 1/3 c. batter on each waffle square. Cook until steam stops, about 5 minutes. Continue cooking batches until batter is gone. No need to grease iron again after first batch.

~      ~      ~      Quick Bread      ~      ~      ~

Corn Muffins

Corn Muffins

  • 1 c. flour
  • 1 c. cornmeal
  • 1 tbs. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 2 eggs
  • 1 c. milk
  • 1/2 c. honey
  • 1/4 c. butter, melted

Preheat oven to 375F. Line a 12-cup muffin pan with paper or foil liners. Set aside. In a small bowl, whisk together flour, cornmeal, baking powder and salt. In medium bowl, whisk together eggs, milk, honey and butter. Fold in dry ingredients until just mixed. Do not over mix. Divide batter evenly among muffin cups. Bake 375F for about 16-18 minutes, or until golden brown.

For mini muffins, line two mini muffin pans with 36 paper or foil liners. Place a heaping tablespoon of batter in each cup. Bake 375F for about 10-12 minutes, or until golden brown. (Batch makes about 3 dozen mini muffins).

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Pumpkin Muffins

Pumpkin Muffins

  • 3 1/3 c. flour
  • 2 1/2 tsp. baking soda
  • 2 tsp. salt
  • 2 tbs. cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 c. mini chocolate chips
  • 1/2 c. chopped pecans
  • 1/2 c. dried cranberries
  • 1 c. sugar
  • 1 1/4 c. dark brown sugar, packed
  • 3/4 c. light olive oil
  • 3 tbs. applesauce
  • 15oz can pumpkin puree
  • 4 eggs

Preheat oven to 350F. Line muffin tins with paper cups (24 regular sized or 48 mini-sized). In a medium bowl, whisk together flour and spices. Mix in chocolate chips, pecans, and cranberries. In a large bowl, whisk together sugars, oil, applesauce, pumpkin, and eggs. Fold together the wet ingredients with the dry ingredients, until just moistened. Divide batter among muffin cups, about 3/4 full. Bake 350F 24-26 minutes for regular muffins, or 13-15 minutes for mini muffins.

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Banana Bread

Banana Bread

  • 2 tbs. sugar
  • 1/2 tsp. cinnamon
  • 3 1/2 c. flour
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tbs. cinnamon
  • 1 c. chopped pecans, optional
  • 1 1/2c. packed dark brown sugar
  • 1/2 c. butter, melted
  • 1/2 c. applesauce
  • 2 c. mashed ripe banana (4-5 medium)
  • 4 eggs
  • 1/4 c. sour cream

Preheat oven to 350F. Mix together 2 tbs. sugar and 1/2 tsp. cinnamon in a small bowl. Grease two 8x4-inch bread pans and dust with cinnamon/sugar mixture. Set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pecans. In a large bowl, whisk together brown sugar, butter, applesauce, banana, eggs and sour cream. Mix dry ingredients into wet ingredients. Pour batter into prepared pans. Bake 350F for 55-60 minutes. Cool in pan for 10 minutes before removing to wire rack.

banana muffins

To make regular muffins, line two 12-cup muffin pans with paper or foil liners. Divide batter evenly among muffin cups. Bake 350F for 24-26 minutes. Remove from pan to wire rack to cool.

For mini muffins, line mini muffin tins with 6 dozen paper or foil liners. Divide batter evenly among muffin cups. Bake 350F for 13-15 minutes. Remove from pan to wire rack to cool.

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Blueberry Lemon Bread

Blueberry Lemon Bread

  • 1 c. milk
  • Juice from 2 lemons (about 6 tbs.)
  • 4 tsp. lemon zest, OR 2 tsp. lemon extract, OR 2 tsp. vanilla extract, depending on how much lemon flavor you want
  • 3 c. flour
  • 2 tsp. baking powder
  • 2 tsp. salt
  • 2 c. granulated sugar
  • 2/3 c. butter, melted
  • 4 eggs, beaten
  • 2 c. fresh or frozen blueberries
  • 4 tbs. turbinado sugar

Preheat oven to 350F. Butter two 8x4-inch glass loaf pans with butter and dust with 2 tbs. turbinado sugar. Set aside. Add lemon juice and extract to milk to curdle. In a large bowl, whisk together flour, baking powder, and salt and set aside. In a medium bowl, whisk together granulated and butter. Mix in eggs. Whisk in milk, lemon juice and extract until mixture is smooth. Add blueberries to dry ingredients and mix to coat. Combine wet and dry ingredients until just combined. Do not over mix.

blueberry muffins

Divide batter between loaf pans and sprinkle with remaining turbinado sugar. Bake 350F 60-70 minutes, or until toothpick placed in center comes out clean. Leave loaves in the pan a few minutes and then carefully remove to a wire rack to cool.

To make muffins, line two 12-cup muffin pans with paper or foil liners. Divide batter evenly among muffin cups and sprinkle with 2 tbs. turbinado sugar. Bake 350F for 25-28 minutes. Remove from pan to wire rack to cool.

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Chocolate Zucchini Bread

Chocolate Zucchini Bread

  • 1 tbs. sugar
  • 1/4 tsp. cinnamon
  • 2 c. flour
  • 1/2 c. mini chocolate chips
  • 2 tbs. unsweetened cocoa
  • 2 tsp. ground cinnamon
  • 1 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 c. shredded zucchini (about 1 medium)
  • 1 c. applesauce
  • 3/4 c. sugar
  • 3 tbs. light olive oil
  • 2 eggs

Preheat oven to 350F. Mix together 1 tbs. sugar and 1/4 tsp. cinnamon in a small bowl. Grease a 9x5-inch bread pan and dust with cinnamon/sugar mixture. Set aside. In a medium bowl, whisk together dry ingredients. In a large bowl, whisk together wet ingredients. Mix dry ingredients into wet ingredients. Pour batter into prepared pan. Bake 350F for 65-75 minutes. Cool in pan for 10 minutes before removing to wire rack.

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Caraway Soda Bread

Caraway Soda Bread

  • 2 1/2 c. whole wheat flour
  • 1/2 c. rye flour
  • 1 tbs. caraway seed
  • 1 tbs. sugar
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 16oz club soda
  • 1 tbs. melted butter

Preheat oven to 400F. Grease an 8x4-inch glass bread pan with butter. Set aside. In a large bowl, whisk together flours, caraway seed, sugar, baking soda, and salt. Add club soda and butter, and mix with a spoon until well incorporated. Pour into prepared pan. Bake 400F 40-45 minutes, or until knife inserted in the middle comes out clean. Remove loaf to wire rack to cool.



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