Light Banana Bread  (wGluten free Option)

1/2 c softened butter

1/2 c sugar

2 eggs, beaten

3 mashed ripe bananas

2 cups flour  or Gluten free flour

1/2 t. salt

1 t baking soda

1 t vanilla

1 c sour cream

Preheat oven to 325. Grease and flour  2  small bread pans( or use pan sprayed parchment paper).  Mix sugar and butter in mixer.  Then add eggs and mashed bananas. Then add flour, soda, salt and mix. Add vanilla.    Gently, fold in sour cream.    Bake 65 minutes or until toothpick comes out clean. 

 Best Bran Muffins 

Ingredients

• 2 cups of Bran Flakes
• 1 cup buttermilk
• 2 eggs
• 1/3 c oil 
• 2/3 cup light brown sugar , packed
• 1 cup  grated carrots , grated on small/medium size holes
• 1 cup chopped pecans, optional
• 1 cup raisins
• 1 Tablespoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 t salt 
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Instructions

• Preheat oven to 375 degrees. Line a standard muffin tin with paper liners or grease with cooking spray.
• Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump.  Crush Bran Flakes.( 1 1/2 cups after they have been crushed) Then mix together Bran Flakes  and buttermilk, let stand 5 minutes.
  
  
• Grate the carrots and chop pecans (if using) and set aside.
  
  
• Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
  
  
• Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!).
  
  
• Divide batter among muffin tins, filling them full. Bake for 25 minutes or until a toothpick inserted in the center comes out clean
• Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.

Maple Brown Sugar Cinnamon Roll Frosting

 I had this frosting on a cinnamon roll when I was teaching at Waverly HS.  I have cut the recipe into 1/4, to make it more to a family size tray of C rolls.

Ingredients:

1/2 stick of butter

1/2 c. brown Sugar

1/2 c. milk

1 t. vanilla

1 1/2 t. maple flavoring

3 3/4 c. powdered sugar

Melt butter and brown sugar and bring to a boil.  Cool slightly and add milk.  Mix with mixer, the remaining ingredients.   Frost rolls.

Southern Skillet Cornbread

 This cornbread is my family tradition.  It s true southern cornbread baked in a black cast iron skillet.

It is not a  sweet cornbread.  I  break it up and put it in  a glass of milk and eat it with a spoon.  My mother and grandfather would put it in  a glass of buttermilk and eat with a spoon.

Heat a heaping Tablespoon of Crisco shortening in black cast iron skillet in oven at 350.

In a bowl mix

2 cups White Lily self rising corn meal( you can take your cornmeal and make it self rising by adding 3 T baking powder and 1 t salt)(not as good as the White Lily)

2 eggs

2  Heaping T white flour

Pour some of the melted crisco into the batter and then add buttermilk until it resembles a cake batter.  Pour into hot cast iron skillet and bake 30 minutes.

Turn out onto plate to cool

Dads White Bread/ Rolls/Cinnamon Twist Bread/Silver Dollar City

 

2 c. warm water or 440 grams (use dry cup ....it is  best if you weigh grams)

3/4 c. sugar or 150 grams

1 1/2 T. Yeast

2 t. salt

1/2 c. oil or 100 grams

800 grams of bakers flour (Must weigh out the flour in grams)( this step is crucial) He buys Bakers flour from Sams Club.

Dad recommends using the grams especially for flour.  Must use 8X4 pans .

1. Mix warm water (weigh in grams), sugar, oil,  and yeast into bowl, allow to rest for about 10-15 minutes (it will be frothy).

2. Add in salt, and flour and mix.

3. Knead for 5-6 minutes with the Kitchenaid/Bosch or any bread mixer.Dont skimp on this knead time...it matters. It is important not to add extra flour at anytime .  

4.    Drizzle a little  oil around bread dough in its bowl  dad uses  the kitchen aid bowl he made it in, and work it around with a rubber spatula. Allow bread to rise covered,( dad uses a clear shower cap which he buys in bulk. He puts it into an oven that has been heated to 100-110 degrees or "proof  oven setting"and turn off oven  let bread  double in size. (about an hour) Punch down with rubber spatula, and let rise again for about 30 minutes then punch down again with rubber spatula. and knead  by hand (30-45 seconds)( to knead out all of the air pockets) He does this in the air.  He does not knead on a  floured counter top .

5. Divide into  2 equal parts ( Dad weighs dough about 710 grams or 25-26 ounces each). Dad does not roll out his bread dough, he works each  of the 2 pieces  with his hands and makes it into a tight loaf working out any air bubbles and tucks dough under.  Place in two in well-greased loaf pans that are lined with  pan sprayed parchment paper.  The size of loaf pan will  make a difference.  Use 2- 8 X 4 loaf pans, this size pan helps loaf rise and make a nice size tall loaf, instead of flat.

6.  Allow to rise uncovered for an additional 30 minutes in the previously warmed oven. Do not let bread rise above the pan top in the warm oven.  When it reaches the top of pan take it out and preheat the oven.  It should rise to about 1 inch above the pan top while oven is preheating.

7. Bake in preheated 350 degree oven for approx 35 minutes (it will be golden on the top.  

8.  Lightly butter top, to make top look shiny.  Let sit in pan to cool for 5 minutes  then put on cooling rack .

Variation  Silver Dollar City/Dollywood Cinnamon Sweet Bread

  Silver Dollar City/Dollywood Cinnamon Sweet Bread

Grease 3 small size loaf pans.  I use foil loaf pans  3X7.  Preheat oven to 350 degrees.

Divide bread dough into 3 pieces. (Dad weighs the dough to make it uniform loaf size.)  Shape into a loaf.  Use kitchen scissors and cut bread but not into pieces, do not cut through to bottom.  Gently  roll  cut dough loaf  in melted butter, I use 1/2 stick melted butter for the 3 loaves. Then  roll dough loaves in 

 3/4 c brown sugar

 3/4 c white sugar 

 1 T cinnamon

 Arrange in pan so it is uniform,  Sprinkle remaining  cinnamon brown sugar mixture on top of loaf, and bake 30-35 minutes.

Glaze with powdered sugar frosting

 1 cup powdered sugar

 1/2 t. vanilla 

1 T butter melted,

 water (until thin like a glaze)

Dad uses this bread dough recipe for all rolls, loafs and cinnamon twist bread.

Lyons Dinner Rolls

Okay before anyone yells at me for posting these....I honestly have to say  I can't make good dinner rolls with Elsie's recipe.  My cinnamon rolls are good but my dinner rolls stress me out.  Brittany shared this recipe with me and my gosh... I can make dinner rolls. Kerry still uses Elsie's recipe with great success.

Ingredients:
Proof
4 1/2 t yeast  or 2 pkgs yeast
2 c warm water
pinch of sugar

Mix together:
2 eggs, beaten
1/2 c sugar
1/2 c oil
2 T salt
Add 6-7 c flour


Proof yeast with sugar in water for 5-10 minutes or until it bloom or swells.
Mix eggs, sugar, oil, and salt in mixer.  Add yeast mixture. Mix.
Add 3 cups flour and mix. add more flour 1/2 c flour at a time.  Knead dough until smooth.  Dough should start to clean the sides of the mixing bowl...then stop adding flour.
Place dough in a pam sprayed bowl and cover with bread towel.
Let raise until double 1-1 1/2 hours.  Punch down dough and gather into a ball.  With floured hands shape dough into a bit bigger than a golf ball size balls.  Arrange on a cookie sheet about 1/2 inch apart.  (you want these rolls to rise and bump into each other creating soft sides).  Cover and let rise until double about 45 minutes. Preheat oven to 350°.
Bake rolls 25-30 minutes or until golden brown.  Brush tops with melted butter. Cool slightly before serving.

Bagels

Great source of Protein

Ingredients:

 1 c flour
2 t baking powder
3/4 t kosher salt
1 c non fat Greek Yogurt (Fage is best)
1 egg white, beaten

Preheat oven 375° Grease parchment or use Silpat.
Blend all ingredients.   Put dough on a floured surface and knead dough about 15 times. Divide into 4 equal balls. Roll each ball into a 3/4 inch rope.  Join the end to make bagels.  Brush on beaten egg white. Sprinkle both sides with your favorite topping.  "Everything Bagel Seasoning"
"Poppy seed, Sesame seed or plain.

Can use this for calzone, pizza crust, bread sticks.   So easy so yummy.

Buttermilk Drop Doughnuts

Ingredients:

2 c flour
1/4 c sugar
1 t salt
1 t baking powder
1/4 t nutmeg
1/2 t baking soda
1/4  oil
3/4 c buttermilk
1 egg

Heat oil to 375°  Combine first 6 ingredients.  Add rest of ingredients and beat with fork until smooth. Drop by Tablespoons into oil.  Fry for about 3 minutes.  Roll in sugar, cinnamon sugar, powdered sugar or glaze.

Lemon Muffins with Lemon Glaze

Ingredients:

1 3/4 c flour
3/4c sugar
1 T grated lemon peel
1 t baking powder
3/4 t baking soda
1/4 t salt
1 8 oz carton lemon yogurt
6 T butter
1 egg
1 T fresh lemon juice

Heat oven to 375°
Combine dry ingredients.  Whisk together wet ingredients and add to dry. Stir until just barely combined. Pour into greased muffin tins. Bake for 20 min.

Lemon Muffin glaze

Use the rest of juice from lemon and some grated lemon peel. Combine with enough powdered sugar to make a glaze. Poke warm muffins with fork and pour glaze over muffins.

Lyons Monkey Bread

Ingredients:

20-24 Rhodes frozen rolls
3/4 c brown sugar
1 stick butter
1 pkg of Cook and Serve  butterscotch pudding (not instant)(dry)

Mix all ingredients except rolls.  Place frozen rolls in greased bundt pan.  Pour sugar mixture over.  Refrigerate overnight.  Bake at 325° for 1 hour.  While warm invert bundt pan onto a serving plate.

Caramel Topping for Pecan Cinnamon Rolls

Ingredients:

2 c brown sugar
1/3 c butter
1/2 c light corn syrup
1/2 c chopped pecans
Mix all ingredients in saucepan and heat for 2 minutes or until sugar has dissolved.  Pour into bottom of baking dish.  Place  cinnamon rolls on top and let rise.  Bake as directed for cinnamon rolls.  Invert pan after removing from oven.

Whole Wheat Muffins Elsie Style

Ingredients:

1 c milk
2 eggs
1/3 c oil or melted butter
2 c whole wheat flour
1/3 c brown sugar
4 t baking powder
1/2 t salt
raisins (opt)
melted butter
cinnamon sugar

Mix wet ingredients, then add dry. Bake at 350° for 15 minutes. While warm, dip tops in melted butter and then cinnamon sugar.

Poppyseed Bread Orange Glaze

This is one of my favorites to give away during the Christmas Season.  I use small disposable  tin loaf pans so I can give them away.

Ingredients:

3 cup flour
1 1/2 teaspoon salt
1 1/2 cup  milk
2 1/4 cup sugar
1 1/2 teaspoon butter flavoring
1 1/2 teaspoon almond extract
1 1/2 teaspoon baking powder
3 eggs
1 1/8 cup oil
1 1/2 Tablespoon poppy seeds


Directions
Beat for 2 minutes.  Pour into WELL GREASED small bread pans, about 1/2 full.  Bake at 350° for 45 minutes.  Makes 6 mini loaves, or  2 large loaves.

Glaze:
1/2 teaspoon almond extract
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla extract
3/4 c sugar
1/4 c  frozen orange juice concentrate

Heat ingredients in saucepan and stir until sugar dissolves.  Pour glaze over hot loaves and allow to cool in pans.

Honey Butter by Elsie Thackeray

Ingredients:

1 c honey
1 c butter

Refrigerate honey, butter , mixing bowl and beater for at least 1 hour before mixing.  Beat ingredients until smooth.

Aunt NaTel's French Bread

Aunt NaTel's French Bread

1/2 cup warm water
2T Yeast
3T sugar
dissolve yeast and sugar in water and let sit while preparing other ingredients
2c hot water
1T salt
1/2 c oil
3 cups flour
Beat well with spoon.  Add 3 more cups of flour(total of 6 cups of flour). Add yeast mixture and beat well with spoon.  Rest 10 minutes.  Beat down.  Repeat 5 times.
Divide into 2 parts.  Roll into a 12X14 rectangle on floured surface. Put on a oiled cookie sheet.  Brush top with beaten egg whites and then cut slits with a serrated knife diagonally about 2-3 inches apart along top of bread.  Rise for 30 minutes. Bake at 375 degrees for 30 minutes.

Sesame Chew Bread

I am re-posting this with a picture. :) Chase made this to go along with dinner last night. We love chew bread.

Sesame Chew Bread
Printable Version

2 c. warm water
2 t. salt
4 c. flour
1T sugar
2T yeast
sesame seeds

Mix: warm water, sugar, salt, yeast, flour. Do not knead. Let raise until double (about 30-60 minutes) Press out in a large greased cookie sheet. Melt 1/2 stick of butter and pour on top - sprinkle with sesame seeds (opt.) Cook 30 minutes at 375. Tear into pieces and eat with a hot bowl of soup.

Serving suggestion: With Corn chowder or Hamburger Soup

Cream Cheese Pound Cake

Found this recipe on pinterest, and this was the picture that influenced me to make it. YUM! Do not try the batter, you won't be able to stop eating it... :) This was perfect. Simple and delicious, it doesn't have a strong cheesecake flavor but is so moist and, just perfect.

Cream Cheese Pound Cake
Southern Living November 2001

Yield

1 (10-inch) cake

Ingredients

• 1 1/2 cups butter, softened at room temp
  
• 1 (8-ounce) package cream cheese, softened at room temp
  
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract

Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat). Gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix (if you want, I didn't...because I'm that good). Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan. Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Here is my picture :) My kitchen has yellowish lighting

Naan the Best so Far

Naan

submitted by Mom May 1, 2011

Naan is a type of flat bread, like pita, but softer. I have been looking for a good recipe for Naan for awhile. We love it at our favorite Indian restaurant "Seva".  Dad found this new recipe. July 6, 2019.
 Naan

1 t sugar 

1/2 teaspoon salt

1/2 c warm water
2 1/4 t yeast
2 1/4 c flour

1/2 cup plain yogurt
1 T oil
3 T melted salted butter

1.  In a small bowl, add the sugar, warm water, and yeast together.  Stir to combine well.  The yeast will be activated in about 10 minutes.
Add dry ingredients and mix.   Add yogurt, yeast and oil. Knead dough until shiny and smooth about 3-4 minutes.  Use bread mixer, ex.  Kitchen Aid.
Cover dough, let rise until double.
2.  Divide dough into 8 equal portions.  Roll dough into a 8" circle using a rolling pin.
3.  Heat skillet( preferably cast iron), over high heat and lightly grease skillet with oil so it won't stick to pan.  Put dough into skillet until it puffs up and browns, then flip and cook other side. Remove.
Brush melted butter on Naan while hot.
   

Cinnamon Rolls

What THACKERAY blog is complete without mom and dad's cinnamon roll recipe? I made these for Douglas' birthday and snapped a few pics. I know you want to make them now... they are calling your name. They are delicious.

Cinnamon Rolls
Printable Version

1 1/2 c. milk
2 T yeast
1/2 c. sugar
1/2 c. warm water
up to 7 c. flour (just enough to make soft dough... I used approx 6 1/2cups)
2 1/2 t. salt
1/2 c. oil
3 eggs
1/2 c. potato flakes (opt.)

Add all ingredients except flour. Stir in 3-4 c. flour. Stir in the rest of the flour and keep dough really soft. The secret to good rolls is to keep the dough as soft as possible while still being able to knead it. Let rest for 10 minutes. Knead for 10 minutes more. Let raise in a warm place until double. Punch down, let raise for 30 more minutes. Roll out on floured board, thick dough. Spread softened butter, brown sugar, sprinkle cinnamon and sprinkle white sugar. Roll, cut into 12-16 rolls. Let rise. Bake at 400 for 10-12 minutes or until done. Makes delicious dinner rolls, too.

Frosting: Powdered sugar, 3T margin, 1 t. vanilla and milk. Mix until the right consistency.

                                                                          Orange Rolls

Using same dough roll out and spread with soft butter.  Sprinkle on white sugar with grated orange peel.

Bake.  Frost as usual.

Bread Bowls

I have made these bread bowls twice and both times they turned out wonderful! If ever you want to make a fancy dinner for your spouse, family or company... these are very impressive and not too hard. This picture is an actual photo of one of my bowls that I made...

I make 2 adult sized bowls and 3 kiddo sized bowls (my kids never eat their bowl so I chalk it up to wasted bread... thus I make their bowls smaller and allow them to have seconds on soup if they are still hungry) I always have left over dough and make rolls (see bottom of post). My kids will eat the rolls.

I must give proper credit... MyKitcheCafe strikes again! These are her Italian Bread Bowls! I have made her Broccoli and Cheese soup and also her Chicken and Wild Rice soup to go in these bowls. (Wont re-post those recipes but would highly recommend) All delish!


Bread Bowls
Printable Version

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Do not let them touch each other or sides of baking pan. (If they touch you wont be able to get the egg wash on the sides and it wont have the crusty outside which will allow your soup to escape out the side... yikes) Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Be sure to get all sides not touching the pan. This is what makes the surface of the bread crusty to hold the soup in. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Cut circle in top and pull out bread. I put bread in a little basket for dipping into soup. I put each circle top with it's corresponding bowl. If you see that you may have a "leakage" problem, don't hallow out all the bread in that area. This will give it a little buffer from leaking out. Also, creamy soups and thick chilies work best in bread bowls.



Also, if you have more dough and you'd rather have a few rolls to dip in your soup they make great crusty rolls. I follow same directions, just make them smaller. I still brush them with egg wash to give them the same crustiness of the bowls. YUM!