McCall's Basic White Bread

McCall’s Basic White Bread                                                                       
Makes 2 Loaves

2 cups milk

3 tablespoons sugar
1 tablespoon salt
¼ cup butter or margarine
¼ cup warm water (105 to 115 F)
2 packages active dry yeast
6 ½ to 7 cups sifted all-purpose flour
2 tablespoons melted butter or margarine

1.                In small saucepan, heat milk just until bubbles form around edge of pan.  Remove from heat.  Add sugar, salt, and ¼ cup butter, stirring until butter is melted.  Let cool to lukewarm (a drop sprinkle on wrist will not feel warm).

2.                If possible, check temperature of warm water with thermometer.  Sprinkle yeast over water in large bowl, stirring until dissolved.  Stir in milk mixture.

3.                Add half the flour; beat, with wooden spoon, until smooth – about 2 minutes.  Gradually add remaining flour, mixing it in with hand until dough is stiff enough to leave side of bowl.

4.                Turn out dough onto lightly floured board.  Cover with the bowl; let rest 10 minutes.  Knead by folding dough toward you, then pushing down and away from you, with heel of hand.  Give dough a quarter turn; repeat kneading, developing a rocking rhythm.  Continue kneading and turning 10 minutes or until dough is smooth and elastic and blisters appear on surface.

5.                Place lightly greased large bowl; turn dough to bring up greased side.  Cover with towel; let rise in warm place (85 F), free from drafts, about 1 hour, or until double in bulk.  When two fingers poked into dough leave indentations, rising is sufficient.  Punch down dough with fist; turn out onto lightly floured pastry cloth.  Divide in half; shape each half into smooth ball.  Cover with towel; let rest 10 minutes.  Shape each portion into loaf, and place in pan, according to the shaping directions.

6.                Brush top of each loaf with 1 tablespoon melted butter.  Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk, or until sides of dough reach tops of pan about 1 hour.

7.               Meanwhile, preheat oven to 400F.

8.               Bake loaves 40 to 50 minutes – tops should be well browned and sound hollow when rapped with knuckle.  Remove from pans immediately; cool well on wire rack, away from drafts.

Note:  If a lighter-color crust is desire, cover top of loaves with brown paper or aluminium foil after bread has baked 25 minutes.

http://marketingsites-sp.net/Recipes/McCallsBasicWhiteBreadRecipe.pdf

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Ginger Bread Recipe

Ginger Bread

Ingredients

1 Cup molasses

3 Cups flour

2 teaspoons baking powder

1 ½ cup brown sugar

1 cup hot water (special option of idea hot Ginger Tea as a substitute)

½ teaspoon salt

3 teaspoons ginger

2 ½ teaspoons cinnamon

⅔ cup mazola oil

2 eggs

Method

1                    Preheat oven to 350°.

2                    Prepare baking pan (grease and flour).

3                    Mix molasses and brown sugar.

4                    Add flour sparingly.

5                    Add eggs.

6                    Add salt, baking powder, ginger and cinnamon.

7                    Add oil and hot water.

8                    Pour into prepared baking pan.

9                    Bake for one hour.

Favorite One-Egg Apple Upside Down Cake

Favorite One-Egg Apple Upside Down Cake

2 cups sifted cake flour or all purpose flour

1 cup sugar

2 ½ teaspoons baking powder

1 teaspoon salt

1/3 cup shortening or butter

1 cup milk

1 egg

1 teaspoon vanilla extract

3 to 4 Apples thinly sliced

1.                  Preheat oven to 350F.  Grease well and flour two 8 by 1 ½ -inch layer-cake pans, or a 9-by-9-by1 3/4 –inch baking pan.

2.                  Peel and slice apples. Layer on the bottom of cake pan.  Sprinkle with sugar and cinnamon.

3.                  Into large bowl of electric mixer, sift flour with sugar, baking powder, and salt.

4.                  Add shortening and milk.  At medium speed beat 2 minutes, occasionally scraping side of bowl and guiding mixture into beaters with rubber scraper.

5.                  Add egg and vanilla; beat 2 minutes longer.

6.                  Pour batter into prepared pans; bake layers 25 to 30 minutes; square 30 to 35 minutes; or until surface springs back when gently pressed with fingertip.

7.                  Cool in pans 10 minutes.  Remove from pans; cool thoroughly on wire racks.  Fill and frost as desired.

Cake prepared and photo taken by Shirley-Ann Pearman

Recipe was taken from McCall’s Cookbook section on “One-Bowl Cakes”.  I found the cake to be very light and great for a nice summer cake.  Apple added an additional sweet flavour to the original “Favorite One-Egg Cake”.   Very straight forward, easy, nice and tasty recipe.

Wilton Parchment Paper

Baker's Secret Basics Nonstick 7-3/4-by-7-3/4-Inch Square Cake Pan Baker's Secret Basics Nonstick 7-3/4-by-7-3/4-Inch Square Cake Pan

Baker's Secret Basics Nonstick 8-Inch Round Cake Pan

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Favorite One-Egg Cake

Favorite One-Egg Cake

2 cups sifted cake flour or all purpose flour

1 cup sugar

2 ½ teaspoons baking powder

1 teaspoon salt

1/3 cup shortening or butter

1 cup milk

1 egg

1 teaspoon vanilla extract

1.                  Preheat oven to 350F.  Grease well and flour two 8 by 1 ½ -inch layer-cake pans, or a 9-by-9-by1 3/4 –inch baking pan.

2.                  Into large bowl of electric mixer, sift flour with sugar, baking powder, and salt.

3.                  Add shortening and milk.  At medium speed beat 2 minutes, occasionally scraping side of bowl and guiding mixture into beaters with rubber scraper.

4.                  Add egg and vanilla; beat 2 minutes longer.

5.                  Pour batter into prepared pans; bake layers 25 to 30 minutes; square 30 to 35 minutes; or until surface springs back when gently pressed with fingertip.

6.                  Cool in pans 10 minutes.  Remove from pans; cool thoroughly on wire racks.  Fill and frost as desired.

Cake prepared and photo taken by Shirley-Ann Pearman

Recipe was taken from McCall’s Cookbook section on “One-Bowl Cakes”.  I found the cake to be very light and great for a nice summer cake.  The cake was frosted with “Betty Crocker” Rich and Creamy Cream Cheese Frosting.  Very straight forward, easy, nice and tasty recipe.

Baker's Secret Basics Nonstick 7-3/4-by-7-3/4-Inch Square Cake Pan Baker's Secret Basics Nonstick 7-3/4-by-7-3/4-Inch Square Cake Pan

Baker's Secret Basics Nonstick 8-Inch Round Cake Pan

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Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.

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Macaroni and Chicken Dish

Macaroni and Chicken Dish

6 pieces of chicken tenders

2 cups macaroni

1 cup cheddar cheese

½ teaspoon salt

1 teaspoon garlic salt

½ teaspoon black pepper

½ cup chopped onions

½ cup chopped celery

¼ cup chopped green pepper

1 small can of tomato paste

1 tablespoon sugar

½ cup bread crumbs

1.                  Preheat oven to 350 degrees.

2.                  Cook macaroni as instructed on package.

3.                  In a frying pan sauté onions, celery and green pepper until tender.

4.                  Add chicken tenders and season with salt, garlic salt and pepper.  Cook thoroughly.

5.                  Stir in tomato paste and sugar.

6.                  Simmer for a few minutes.

7.                  Meanwhile drain macaroni.

8.                  Add ¾ cups of the cheese, along with chicken and tomato sauce.

9.                  Ensure that everything is incorporated well.

10.              Pour into desired buttered dish suitable for the amount.

11.              Sprinkle with remaining cheese and bread crumbs.

12.              Bake until cheese is melted and slightly browned.

Serve with corn on the cob.

Buttermilk Baking Powder Biscuits

Dinner prepared and photos taken by Shirley-Ann Pearman

 

Hamburger and Spanish Rice Dinner

Hamburger and Spanish Rice Dinner

Spanish Rice With Raisins 

2 cups long-grain rice

Tomato Paste

3 tablespoons butter

1 onion, chopped fine

3 tablespoons ketchup

½ teaspoon salt

¼ teaspoon garlic salt

½ cup raisins

3 cups water or chicken broth

Optional:  ¼ cup green pepper

1.                  Preheat the oven to 375 degrees.

2.                  Butter casserole dish. 

3.                  Saute onion with butter, until it is soft. (optional green pepper)

4.                  Stir in the rice and cook, stirring, for 3 minutes.

5.                  Add the tomato paste, ketchup, salt, and raisins, and cook 1 minute more.

6.                  Transfer to a casserole, pour in the water or chicken broth, stir, cover, and bake for 1 hour or until done.

* * * *

Dinner Hamburgers

1 lb of hamburger of your choice

¼ cup ketchup

1 egg

¼ cup fine bread crumbs

¼ teaspoon garlic salt

¼ teaspoon salt

¼ teaspoon pepper

1.                  Combine all ingredients together.

2.                  Form hamburgers in the size of your choice.

3.                  Pan fry in skillet.

* * * *

Served with peas and corn

Whole Wheat Rolls

Dessert:  Banana Bread (by Betty Ming)

Dinner prepared and photos taken by Shirley-Ann Pearman

Spanish Rice With Raisins Dinner

 

Spanish Rice With Raisins Dinner

2 cups long-grain rice

Tomato Paste

3 tablespoons butter

1 onion, chopped fine

3 tablespoons ketchup

½ teaspoon salt

¼ teaspoon garlic salt

½ cup raisins

3 cups water or chicken broth

Optional:  ¼ cup green pepper

1.                  Preheat the oven to 375 degrees.

2.                  Butter casserole dish. 

3.                  Saute onion with butter, until it is soft. (optional green pepper)

4.                  Stir in the rice and cook, stirring, for 3 minutes.

5.                  Add the tomato paste, ketchup, salt, and raisins, and cook 1 minute more.

6.                  Transfer to a casserole, pour in the water or chicken broth, stir, cover, and bake for 1 hour or until done.

* * * *

Served with Fried Rock Fish, Toss Salad and Corn of the Cob

Whole Wheat Rolls

Dessert:  Apple Crumble

Dinner prepared and photos taken by Shirley-Ann Pearman

Curried Potatoes and Hamburger Dinner

Curried Potatoes

4 tablespoons butter

1 small onion, finely chopped

3 cups diced, cooked potatoes (about 4 potatoes)

½ cup chicken stock or broth

2 teaspoons curry powder

2 teaspoons lemon juice

Salt

Freshly ground pepper

1.                  Melt the butter in a skillet.

2.                  Add the onion and cook, stirring frequently until the onion is transparent.

3.                  Add the potatoes and cook over low heat, stirring occasionally, until the potatoes have absorbed the butter.

4.                  Add the chicken stock or broth, curry powder, and lemon juice and blend all the ingredients and continue to cook over low heat until all the stock or broth has been absorbed.

5.                  Season to taste.

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Dinner Hamburgers

1 lb of hamburger of your choice

¼ cup ketchup

1 egg

¼ cup fine bread crumbs

¼ teaspoon garlic salt

¼ teaspoon salt

¼ teaspoon pepper

1.                  Combine all ingredients together.

2.                  Form hamburgers in the size of your choice.

3.                  Coat with flour.

4.                  Pan fry in skillet.

Optional:  After combining all ingredients together, take the mixture and pour into a loaf pan.  Bake in a 350 degrees oven accordingly to make a meat loaf.

Chicken Tomato Dish

Chicken Tomato Dish

4 Tyson chicken leg quarters

1 can (14.5 oz) Hunts stewed tomatoes

1 onion thinly sliced

½ teaspoon salt

½ teaspoon garlic salt

¼ teaspoon seasoned salt

½ teaspoon black pepper

1 tablespoon all-purpose flour

1 tablespoon butter

¼ to ½ cup water

1.                  Preheat oven to 350 degrees.

2.                  Place chicken leg quarters in a dish suitable to hold 4 chicken leg quarters.

3.                  Sprinkle salt, garlic salt and pepper over the 4 chicken leg quarters.

4.                  Sprinkle flour over all 4 chicken leg quarters.

5.                  Arrange sliced onions on top of the 4 chicken leg quarters.

6.                  Dot the 4 chicken leg quarters with butter.

7.                  Pour water into dish just to cover the bottom of the dish.

8.                  Cover with foil and place into the oven for about 30 to 40 minutes covered.

9.                  Remove foil and add the can of stewed tomatoes.

10.              Continue cooking until chicken is completely done.

******

White Rice With Raisins

Makes About 8 Servings

2 cups raw regular white rice

1 cup light or dark raisins

3 tablespoons butter or margarine

1.                  Cook rice as package label directs, drain if necessary.

2.                  Meanwhile, cover raisins with boiling water; let stand 10 minutes; drain.

3.                  With fork, stir raisin into drained cooked rice along with butter.

*******

Serve with Pumpkin and Cauliflower

Curry Baking Powder Biscuits

Dinner prepared and photos taken by Shirley-Ann Pearman

 

Macaroni and Chicken Dish

Macaroni and Chicken Dish

6 pieces of chicken tenders

2 cups macaroni

1 cup cheddar cheese

½ teaspoon salt

1 teaspoon garlic salt

½ teaspoon black pepper

½ cup chopped onions

½ cup chopped celery

¼ cup chopped green pepper

1 small can of tomato paste

1 tablespoon sugar

½ cup bread crumbs

1.                  Preheat oven to 350 degrees.

2.                  Cook macaroni as instructed on package.

3.                  In a frying pan sauté onions, celery and green pepper until tender.

4.                  Add chicken tenders and season with salt, garlic salt and pepper.  Cook thoroughly.

5.                  Stir in tomato paste and sugar.

6.                  Simmer for a few minutes.

7.                  Meanwhile drain macaroni.

8.                  Add ¾ cups of the cheese, along with chicken and tomato sauce.

9.                  Ensure that everything is incorporated well.

10.              Pour into desired buttered dish suitable for the amount.

11.              Sprinkle with remaining cheese and bread crumbs.

12.              Bake until cheese is melted and slightly browned.

Serve with corn on the cob.

Buttermilk Baking Powder Biscuits

Dinner prepared and photos taken by Shirley-Ann Pearman