Gret Menzies' Raisin Bread

Pre-Heat Oven to 350 degrees F

Ingredients

3 c. flour

4 tsp. baking powder

1 tsp. salt

1 c. sugar

1 c. seedless raisins

2 eggs

1 ¼ c. milk

½ tsp. nutmeg

½ tsp. cinnamon

3 tbsp. melted butter

Directions

1.      Soak raisins in boiling water for 15 minutes. Drain.

2.      Sift flour, salt, baking powder, sugar and spices. Add raisins.

3.      Beat eggs and milk lightly and add to flour mixture, stirring constantly.

4.      Distribute batter evenly into 2 well-greased loaf pans.

5.      Let stand 10 minutes.

6.      Pour 1 ½  tbsp. melted butter over each loaf.

Bake for 40-45 minutes. Cool in pans on wire rack for 5 minutes then turn out to cool completely.

Kay's Favorite Buttermilk Bread

Ingredients

6 teaspoons active dry yeast

3/4 cup warm water (110° to 115°)

3 cups warm buttermilk (110° to 115°)

3/4 cup butter, melted and cooled

1/4 cup honey

3 teaspoons salt

1/2 teaspoon baking soda

3/4 cup toasted wheat germ

9 to 10 cups all-purpose flour

Directions

1.     In a large bowl, dissolve yeast in warm water. Add buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour. Beat until smooth. Gradually stir in enough remaining flour to make a soft dough.

2.     Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3.     Punch dough down. Turn onto a floured surface; divide into thirds. Divide each portion into thirds; shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased 9x5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.

4.     Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each).

Note: Warmed buttermilk will appear curdled.

Nutritional Facts

One slice equals 183 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 275 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat. 

Pecan Parmesan Chicken for Two

Ingredients
1/4 cup all-purpose flour
1 egg
2 Tbsp. milk
1 cup plain bread crumbs
3 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup chopped pecans
2 boneless chicken breasts
2 Tbsp. butter, melted

Directions
1. Place flour in a shallow bowl. In a separate shallow bowl, whisk egg and milk. In a third shallow bowl, combine the bread crumbs, cheese, salt and pepper. In a fourth shallow bowl place the chopped pecans. Dip chicken in the flour, then the egg mixture, then the bread crumb cheese salt pepper mixture, then roll in the chopped pecans.
2. Place chicken breasts in a greased 8" square baking pan.
3. Drizzle melted butter on top of chicken. Bake at 350 degrees F for 30-45 minutes depending on breast thickness.

Cherry Coffee Cake

Ingredients

1 pkg. box yellow cake mix

1 cup all-purpose flour

1 pkg. (1/4oz.) active dry yeast

1/2 cup warm water

2 eggs, lightly beaten

1 can (21oz.) cherry pie filling

1/3 cup butter, melted

Glaze

1 cup confectioner's (10-X) sugar

1 Tbsp. corn syrup

1 to 2 Tbsp. water

Directions

1. In a large bowl, combine 1 1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13x9x2" baking dish. Gently spoon pie filling over top.

2. In a small bowl, mix butter and remaining cake mix; sprinkle over filling.

3. Bake at 350 degrees F for 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine the confectioners' sugar, corn syrup and enough water to achieve desired consistency. Drizzle over warm coffee cake.

Cornmeal Pan Rolls

Ingredients
2 1/2 cups all-purpose flour
1/4 cup cornmeal
2 Tbsp. sugar
1 pkg. (1/4oz.) active dry yeast
1 tsp. salt
1 cup water
3 Tbsp. butter, divided
1 egg, lightly beaten

Directions
1. In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 Tbsp. butter to 120-130 degrees F. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a a greased 9x13x2" baking pan or two 9" round pans. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 400 degrees F for 15-20 minutes or until golden brown. melt remaining butter; brush over rolls. Invert onto wire racks.