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...

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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...

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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;...

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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...

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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...

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PERFECT BREAD

Makes two 9 x 5 x 3-inch loaves 1 package active dry yeast 1/4 cup lukewarm water 2 tablespoons sugar 2 teaspoons salt 1/4 cup CRISCO Oil 1 cup hot skim milk 3/4 cup water 5 to 6 cups sifted enriched flour Preheat oven to 400°.Soften yeast in 1/4 cup lukewarm water. Combine sugar, salt and Crisco Oil in mixing bowl. Stir in hot skim milk. Add 3/4 cup water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour. Beat with spoon until batter is smooth and elastic. Stir in another 1-1/2 cups flour, then work in enough flour to make a soft dough that doesn’t stick to your fingers.Turn onto lightly floured surface and knead about 100 strokes. Place dough in a large oiled bowl and oil surface of dough lightly.Cover with a towel and let rise until double in bulk, about 1-1/2 hours.Punch down and turn onto lightly floured surface. Cut dough in half and shape each half into a smooth ball.Flatten each ball into a 10 x 9 x 1-inch rectangle. Fold each end of the rectangle toward the center and press down firmly.Pinch togehther along center fold and at ends of dough. Place seam-side down in oiled 9 x 5 x 3-inch loaf pan. Cover with towel and let rise until double in bulk, about 1 hour.Bake at 400° 45-50 minutes, until golden brown. Remove from pans at once and place in a cooling...

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