Best baking made from scratch
This week is for all of those people who like the recipes I include. These are tried and true recipes that will work for anyone who tries them. I always include all ingredients and a clue as how to use them.
I was hungry for lemon poppyseed bread. When I was shopping, I bought a mix to make some.
The mix I bought made only one loaf of bread. That made it rather pricey. I read the label. There were some ingredients that I did not recognize.
That made me go on-line and look for a recipe that used ingredients that I had in my pantry. I had to read several of them before I settled on the one, I wanted to try. The directions were simple and I had all of the ingredients on hand.
I gathered the ingredients and started in. I always try a recipe before I include it. This one worked out well and I got three loaves of bread. I could not wait to taste it. It passed the test.The best part as far as I am concerned is that there are no ingredients that I did not recognize.
Lemon Poppyseed Bread
3 c. flour
1¢ tsp. salt
1¢ c. milk
1¢ tsp. baking powder
1¢ tsp. vanilla
1¢ T. poppyseed
1¢ tsp. lemon extract
2¢ c. sugar
1 1/8 c. vegetable oil
Grease 3 (4“x8”) pans. Pre-heat oven to 350 degrees. Pour batter into prepared pans. Bake50 to 55 minutes until a toothpick comes out clean.
Cool in pans for 10 to 12 minutes. Remove from pans. Cool, then slice.
I usually run a knife around the inside of the pan to loosen it.
Another mix replacement recipe is Brownie Mix.
Once again there is nothing artificial in these. I have made this recipe as well. This one I got from a friend and it is very good.
1 c. sugar
¢ tsp. salt
¢ c. flour
™ tsp. baking powder
1/3 c. cocoa powder
You can put this together as far as this and put it aside until you need it. When you are ready to use it, add the following ingredients.
¢ c. vegetable oil
1 tsp. vanilla
I generally mix these three ingredients together in my measuring cup then add all at once. Just mix by hand. Bake in a greased pan (8“x8”) for 20 -25 minutes at 350 degrees. I used an 8“x8” glass pan and baked them for 22 minutes. Be sure not to over bake.
I usually prepare a chocolate butter cream icing to use on these. I really like to make things from scratch so that I know exactly what is in them. I do a lot of baking as well as cooking.
You have to be careful about the ingredients you substitute. Baking is chemistry. Making substitutions in cooking is easier. Cooking is not as touchy as baking.
It does not take me any more time to make things from scratch so I appreciate that.
Rhubarb is in season once again so I am making sauce and pies. The guys Don golfs with told him he was lucky when he said he was going home to rhubarb pie.
Another recipe that I found was for tapioca pudding made in a crock pot. That saves a lot of stirring and watching. Since I found this recipe, it is the only way I make my tapioca pudding.
Crock Pot Tapioca Pudding
4 c. milk
1 tsp. vanilla
¢ c. sugar
1/8 tsp. salt
¢ c. tapioca
1 egg slightly beaten
Place all ingredients in crock pot and turn to low.
Cook for about 4 hours. Cool slightly.
This next part of the recipe comes from Aunt Evie. It is how she made her tapioca. Add 1 c. Cool Whipand1 can of mandarin oranges, drained.
Enjoy and happy cooking!
Ann Swanson writes from her home in Russell. Contact at email@example.com