Bread Recipes

Our Bread and Muffin night was a huge success. If you haven't sent in your recipe please do or just leave it as a comment. If you have any suggestions I would love to hear about them so please e-mail my or just leave a comment.

Wild Blueberry- Banana Bread
From the Kitchen of Julie Mulkay

2/3 C sugar
1 ½ C all purpose flour
¼ t salt
2 t baking powder
¾ C quick-cooking rolled oats (oatmeal)
1/3 C vegetable Oil
2 lightly beaten eggs
2 large mashed bananas
3/4C fresh or frozen wild blueberries
Preheat oven to 350 F. Sift together sugar, flour, salt, and baking powder in a mixing bowl. Stir in oats. Add oil, eggs, bananas, and blueberries, and stir just until ingredients are mixed and moist. Pour into greased and floured 9x5 loaf pan Bake 60-65 minutes. Cool in pan for 10 minutes, remove, and let cool on a wire rack. Wrap and store in refrigerator for several hours before slicing. Tip: Substitute raspberries or strawberries for blueberries. Makes 1 loaf.

Oatmeal Muffins
From the kitchen of Jessica Badillo

2 c. oats 2 c. flour
2 c. buttermilk 2 tsp. baking powder
2/3 c. shortening 1 tsp. soda
1 c. brown sugar 2 tsp. salt
2 eggs

Soak oats in buttermilk for 10 minutes. Mix in shortening, brown sugar, and the eggs. Separately, mix flour, baking powder, salt and soda. Stir ingredients together. Fill baking cups 2/3 full. Bake at 400 for 20-25 minutes.

Downeast Maine Pumpkin Bread

From the Kitchen of Elizabeth Garner

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Raspberry Bread
From the Kitchen of Willow Moore

(Who we missed last night. )

3 cups flour
2 cups sugar
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 (10 oz.) packages of frozen raspberry (juice reserved)
4 eggs, beaten
1 cup vegetable oil

-- combine dry ingredients
-- mash berries
--add egg and oil to the dry ingredients
-- mix in berries and any extra juice from the packages
-- pour batter into 2, lightly greased, 9'' rounds, or equivalent-- bake 1 hour at 350

Chocolate Chip Pumpkin Bread

From the kitchen of Tarin Hansen

3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1 cup oil
4 eggs
2 c canned pumpkin
3 cups sugar
1 1/2 cups chocolate chips

Sift dry ingredients. Mix oil, eggs, pumpkin and sugar. Add dry ingredients, mix well until smooth. Fold in chocolate chips. Grease and flour 3 loaf pans. Bake 350 for 60 minutes.

Lion House Rolls

From the kitchen of Jill Urmston

2 tablespoons yeast

2 cups warm water

1/3 cup sugar

1/3 cup shortening

2 teaspoons Salt

2/3 cups nonfat dry milk

1 egg

5 to 6 cups flour

Melted butter

Mix yeast and water together and let sit for 5 minutes.

Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour to the water/yest mixture. Beat together until smooth. Gradually add the rest of the flour until dough is soft. Knead in a lightly floured surface for about 3 minutes. Place in a greased bowl; cover and let rise for one hour. Punch down after an hour and knead again for 3-5 minutes. Then Shape into rolls and place on a greased cookie sheet. Let rise for another hour. Before baking brush with melted butter. Bake in a 400 oven for 15 minutes. After they are done baking brush more butter on the tops.

Honey Butter

1/2 cup butter

1 cup honey

1/2 teaspoon vanilla

Whip butter. Gradually whip honey and vanilla until light and fluffy.