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Friday, June 8, 2012

Oven Recipes

These are just but a few of my most requested oven recipes.   I hope y'all enjoy. :)



Leftover Grits Casserole with Chives

2 cups leftover cheese grits
3 chopped scallions
1 cup egg substitute or three beaten eggs
1/4 cup chopped fresh chives
1 1/2 cups shredded cheddar cheese (reserve 1/2 cup)
1/4 cup bacon bits or three slices cooked bacon broken into pieces

Mix first three ingredients and stir in 1 and 1/4 cups of the cheese and the bacon bits. Spray casserole with non-stick spray or olive oil and pour grit mixture into casserole. Top with grated cheese and some additional chopped fresh chives. Bake in 350 degree oven about 25-30 minutes or until bubbly.

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Yeast Rolls (bread machine)

Ingredients
 1 cup water
2 tablespoons melted butter
1 eggs
3 1/2 cups bread flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons yeast

Directions
 Place all ingredients in above order in bread machine.  After dough cycle completes, remove and shape as rolls, placing them in a pan lined with parchment paper.  Let rise for 30 minutes.  Brush tops with butter prior to baking (I use about 2 tbl spoon melted margarine).  Bake 20 to 25 minutes at 350 degrees until golden brown, on the highest rack possible in your oven.  Brush the tops with honey butter to give it a slightly sweet taste, as soon as you get them out of the oven. Now eat, and enjoy!

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Nancy's Pumpkin Bread 
from my friend Nancy Widener :)  Thanks Nancy!  (and folks you can find her blog at http://benotafraidnancy.blogspot.com/

‎2 1/2 cup flour, 
2 1/2 cup sugar, 
2 tsp baking soda, 
1 tsp cinnamon, 
1 tsp salt, 
1 tsp ground nutmeg, 
4 eggs beaten, 
1 cup veg. oil, 
1/2 cup water, 
1 15 oz can pumpkin (NOT pie filling). 

Mix thoroughly and pour equal amts into 2 loaf pans that have been sprayed with Pam. Bake about 1 hour. Cool 30 min.

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White Soda Bread
4 cups (16 oz) of all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk

Method:
Preheat the oven to 425 F. degrees.  Lightly grease and flour a cake pan.
In a large bowl sieve and combine all the dry ingredients.  Add the buttermilk to form a sticky dough.  Place on floured surface and lightly knead (too much allows the gas to escape)  Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.  Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot).  Remove cover and bake for an additional 15 minutes.   The bottom of the bread will have a hollow sound when tapped so show it is done.  Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

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Snickerdoodle Cookies
2 3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract

Coating:
1/3 cup granulated white sugar
2 teaspoons ground cinnamon

In a large bowl whisk together the flour, salt, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one hour).  Preheat oven to 400 degrees F and place rack in the center of the oven. Line two baking sheets with parchment paper.  Shape the dough into 1 inch round balls.

Coating: In a large shallow bowl mix together the sugar and cinnamon. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch thick.  Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.  Can store in an airtight container, at room temperature, for about 10 - 14 days.  Makes about 6 dozen cookies.

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Best Rolls Ever

1 cup warm (but not hot) water
1/2 cup butter OR oil (whatever you have)
1/2 cup white sugar
1 egg
1-1/2 (.25 ounce) packages active dry yeast  (or 3 and a half tsp jarred yeast)
1/2 teaspoon salt
3-3/4 cups self-rising flour

In a large bowl add the water, yeast, sugar, salt, melted butter OR oil, and the egg.  Mix well.  Add in half the flour and mix well, then add in the rest of the flour.  When it's all mixed good, pour it out onto a floured board, and sprinkle with flour.  Don't knead it, but sprinkle with flour enough so you can work it and make it into about 12 balls.  Placed them on a greased baking sheet and let rise for 30 minutes.  If they don't look like they' risen, don't worry about it.  Bake at 400 til golden, and brush tops with butter if desired.  These are nice for dinner, or anytime. :)  We like to take leftover rolls and split them open and add a piece of sausage for breakfast. 

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Corn Pudding

My daughter Amy has loved this and asked for it since she was big enough to talk. :)

1 can cream style corn
1 can whole kernel corn
1/4 cup milk
3 tb Sugar
2 eggs
2 tb Cornstarch


Preheat oven to 350~. In a lg. bowl, mix together all ingredients. Pour mixture into a greased 2-qt. casserole. Bake for 70 mins., until firm and golden.

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Fancy Chicken

SAUCE

1/4 cup (1/2 stick) butter or margarine
3/4 teaspoon salt
juice of one lemon (3 tbs juice)
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
4 whole chicken breasts skinned and boned (we like to cut them into cubes)

Preheat oven to broil

In large skillet, mix together sauce ingredients.  Cook over low heat until butter has melted.  Place chicken in a shallow baking dish. Pour sauce over chicken.  Broil for 30-35 minutes or until done.  Serve over rice or noodles

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