Breads

Spoon Rolls

1 – ¼ oz. packet active dry yeast

2 C. warm (100º) water

1 ½ sticks unsalted butter, melted

¼ C. sugar

1 lg. egg

4 C. self-rising flour

Dissolve yeast in warm water. With an electric mixer, combine butter and sugar, then add egg. Add yeast mixture and combine well. Gradually stir in flour until smooth. Pour into a greased, airtight 2 quart bowl. Store tightly covered in refrigerator to rise overnight.*(Dough can be stored in the fridge for up to three days. If the mixture gets watery, just add a little more flour)

The next day, preheat oven to 350º. Grease miniature muffin tins. Spoon dough into each muffin cup (about ¾ full) and bake rolls for 18 to 20 minutes, or until browned.

Trisha Yearwood, Country Living, April 2010

Sour Cream Cornbread

Preheat oven to 450º. Spray a 10” cast iron skillet with cooking spray.

In a medium bowl, combine:

1 ¼ C. self-rising buttermilk cornmeal mix

1 (15 oz.) can creamed corn

1 C. sour cream

¼ C. vegetable oil

3 large eggs.

Pour mixture into skillet and bake until lightly browned, about 30 minutes

Trisha Yearwood, Country Living, April 2010

Lemon Pull-Apart

12 Rhodes Dinner Rolls, thawed, but still cold

2 lemon rinds, grated

½ C. sugar

¼ C. melted butter

Citrus Glaze:

1 C. powdered sugar

1 C. T. butter, melted

2 T. fresh lemon juice

Mix grated lemon rind with sugar. Cut rolls in half and place in a 12” deep dish pizza pan or 9x13” baking pan sprayed with non-stick cooking spray. Drizzle ¼ cup melted butter over rolls. Sprinkle with lemon rind/sugar, mixture, reserving ½ of mixture to sprinkle on just be3fore baking. Cover with sprayed plastic wrap.

Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350º for 20 to 25 minutes. Remove immediately from pan and place on cooling rack. Combine powdered sugar, butter and lemon juice. Mix well. Drizzle glaze over pull-aparts.

Susan Cox, August 2010

Raspberry Scones

2 C. flour

¼ C. plus 1 T. sugar, divided

2 ½ tsp. baking powder

¼ tsp. salt

1/8 tsp. nutmeg

½ C. chilled butter, sliced

½ C. milk

1 egg

1 tsp. lemon zest

¾ C. raspberries

1 T. butter

Sift together flour, ¼ cup sugar, baking powder, salt and nutmeg. Cut in chilled butter until mixture resembles coarse crumbs, set aside. In a separate bowl, combine milk, egg and lemon zest; stir into dry ingredients. When mixture forms a soft dough, fold in raspberries. Shape dough into a ball and knead on a lightly floured surface 8 to 10 times. Lightly coat a baking sheet with non-stick vegetable spray; place dough in the center. Pat into a 9” circle about ½” thick. With a sharp knife, score dough into 8 wedges; do not separate. Brush top of dough with melted butter and sprinkle with remaining sugar. Bake scones at 425º for 15 minutes or until golden. Cool on a wire rack.

Gooseberry Patch, Recipes for Comfort, August 2010