Breads

WHITE CHOCOLATE CHUNK AND MACADAMIA NUT BROWNIE COOKIES

Makes about 3 Dozen Cookies 1-1/2 cups firmly packed light brown sugar 2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick1 tablespoon water 1 teaspoon vanilla 2 eggs 1-1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup white chocolate chips or chunks 1 cup coarsely chopped macadamia nuts Heat oven to 375°. Place sheets of foil on countertop for cooling cookies.Place brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat well.Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in white chocolate chunks and macadamia nuts.Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.Bake one baking sheet at a time at 375° for 7 to 9 minutes or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool...

Read More

WHOLE GRAIN & RAISIN MUFFINS

Makes 12 muffins 3/4 cup skim milk 3/4 cup bran cereal 1 egg 3 tablespoons CRISCO Oil 2 tablespoons brown sugar, packed2 tablespoons honey 1 cup rolled oats 3/4 cup flour 1 tablespoon baking powder 3/4 cup dark raisins Preheat oven to 400°.Combine all ingredients in a medium size bowl.Stir just until dry ingredients are moistened. Spoon into 12 well-greased muffin-tin cups.Bake at 400° for 15 minutes, or until toothpick inserted in center of muffin comes out...

Read More

WHOLE WHEAT ROLLS

Makes 2 dozen rolls 3 1/2 cups whole wheat flour 2 packages active dry yeast 2 cups milk 1/2 cup sugar 1 tablespoon salt 3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick 2 eggs 3 1/4 to 3 1/2 cups sifted all-purpose flour In large mixer bowl, combine whole wheat flour and the yeast.In saucepan, heat together milk, sugar, salt, and Crisco just until warm; stir occasionally to melt Crisco. Add to dry ingredients in mixer bowl; add eggs. Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough all purpose flour to make a soft dough. Turn out on lightly floured surface; knead until smooth. Place in greased bowl; turn once to grease surface.Cover; let rise until double, 1 1/2 hours. Punch down; cover and let rest 10 minutes. Shape in 24 rolls; place on greased baking sheets. Cover and let rise until almost double, 45 minutes. Bake at 400° for 15 to 20 minutes or until browned. Remove from baking sheets;...

Read More

YANKEE CORN BREAD

Makes 9 muffins or 11 cornsticks 1 -1/4 cups sifted enriched flour 3/4 cup yellow cornmeal 2 tablespoons sugar 4 -1/2 teaspoons baking powder 1 teaspoon salt 1 egg 2/3 cup skim milk 1/3 cup CRISCO Oil Preheat ovent to 425°.Sift flour, cornmeal, sugar, baking powder and salt. Beat egg, stir in skim milk and Crisco Oil.Add to dry ingredients, stirring with fork until flour is just moistened.Fill well-oiled muffin tins or cornstick pans 3/4 full OR pour batter into well-oiled 8-inch square pan.Bake at 425° for 20 to 25 minutes for muffins/cornsticks OR 25 to 30 minutes for square pan, or until...

Read More

ZUCCHINI BREAD

Prep time: 20 minutesBake time: 1 hourMakes 1 loaf 3/4 cup sugar 1/2 cup Butter Flavor CRISCO Shortening or 1/2 Butter Flavor CRISCO Stick 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/8 teaspoon cloves 1 cup shredded zucchini 1/3 cup milk 2 eggs 1/2 cup chopped nuts 1/4 cup finely chopped nuts for garnish, optional Heat oven to 350°. Grease 9- x 5- x 3-inch loaf pan with Butter Flavor Crisco Shortening. Flour pan.Cream sugar and Butter Flavor Crisco in medium bowl at medium speed of electric mixer. Add flour, baking soda, cinnamon, salt, nutmeg, cloves, zucchini and milk. Add eggs, 1 at a time, beating after each addition. Stir in nuts. Pour into prepared pan. Sprinkle with finely chopped nuts, if desired.Bake at 350° for about an hour or until wooden toothpick inserted in center comes out clean. Cool 20 minutes in pan on rack. Loosen from sides. Remove from pan. Cool completely on...

Read More

POPPY SEED BREADSTICKS

Prep time: 20 minutesRest time: 20 minutesBake time: 35-40 minutesMakes 74 breadsticks CRISCO No-Stick Cooking Spray 1 cup hot milk (about 120F)1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1 tablespoon sugar 2 teaspoons salt 1 package active dry yeast 3 to 3-1/2 cups all-purpose flour 1 egg 2 tablespoons water 2 tablespoons poppy seeds Spray baking sheet with Crisco No Stick Cooking Spray. Combine milk, Crisco, sugar, and salt. Cool slightly.Combine yeast and 2-1/2 cups flour in a large bowl. Stir in milk mixture until well blended. Beat in enough remaining flour to make stiff dough.Turn onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Let rest for 5 minutes.With a sharp knife, cut dough into 74 equal pieces*. Roll out each piece between palms of hands or on a flat surface to make a 6-inch strip. Place on prepared baking sheets.Combine egg and water. Brush breadsticks with egg mixture and sprinkle with poppy seeds. Cover; let rest for 20 minutes.Preheat oven to 300°.Bake 35 to 40 minutes or until deeply golden brown. Cool on racks. *Note: for easy portioning, cut dough in half, then each half in half, and so on until 74 equal sized pieces are...

Read More