Anadama Bread

A classic recipe of Anadama bread made from cornmeal mush that comes out brown, crusty and chewy.

Ingredients:
2 cups cold milk
1/2 cup cornmeal
1 and 1/2 teaspoons salt
1/3 cup molasses
3 tablespoons shortening
1 package dry yeast
4 and 1/2 to 5 and 1/2 cups flour

Put 1 cup of the milk and gradually tire in the cornmeal. Place over medium heat and cook, stirring constantly for about 5 minutes or until the mush has thickened. Set aside to cool.
Put the other cup of milk in a separate pan and add salt, molasses and shorteneing. Heat until  warm to you finger, and then pour mixture into a mixing bowl.  sprinkle the yeast over stir, and let dissolve.  after a minute or so, add the cornmeal mush and 2 cups of the flour.
 Beat until throughly mixed then add more flour to make a manageable dough. turn onto a lightly floured surface and knead for a minute or two. Let rest 10 minutes.  Continue kneading the dough until smoth and elastic, sprinkling on flour to keep it from getting sticky.
Place in a large greased  bowl and let rise until doubled in size. Punch down dough and shape into two loaves.   Place in greased loaf pans. Let rise until dough reaches top of pans or until doubled. Bake in apreheated 350 degree oven for 45 minutes. remove from pans and let cool on rackss

Sue's Fabulous French Toast

We had a wonderful Christmas morning brunch complete with mimosas, ham, cheesy potato bake, and Sue's special french toast. Sue has made this french toast for several morning events including a few camping events. For outdoor eating, she precooked it at home, and then at the event we reheated it on the brazier. Excellent meal at home or in camp, try it yourself.

½ cup butter, melted
¼ cup honey
2 tsp cinnamon
Combine first three ingredients.
Pour ½ into each of two 15 X 10 X 1 baking pans

6-8 eggs
1 ¼ cup milk
1 ½ cup orange Juice
½ cup sugar
2-3 tsp orange grind (marmalade)
1 tsp cinnamon
16 – 20 slices of French Bread

- in medium bowl beat next six ingredients. Dip bread into egg mixture and place into pan. Pour any remaining ingredients over bread (can refrigerate overnight) Bake at 400 degrees for 20-30 minutes, or until golden brown, turning halfway.

Maple Glazed Scones

3 cups all purpose flour
4 tablespoons (packed) dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup (or more) plus 6 tablespoons whipping cream
1/2 cup plus 2 tablespoons pure maple syrup
1/3 cup (about) powdered sugar

Preheat oven to 375°F. Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.

Bake scones until golden and tester comes out clean, about 20 minutes. Transfer to rack.

Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream and 2 tablespoons maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze.

Drizzle or spread glaze over warm scones. Let stand until glaze sets.

We made this recipe  at a French & Indian War encampment in the fire, with a few differences.  Instead of one round, we made two smaller ones to fit into pie pans. We heated a dutch oven in the fire, then pulled it out, set a trivet into it, set the pan of scones on top and covered them. Then we laid down a bed of coals, put the dutch oven over them and added coals to the top. After about 10 minutes we checked on them, and turned the top to prevent hot spots. Another 10 - 15 minutes and they were done. We let them cool a bit and then glazed them. Although they were dark on the bottom, they went over very well.  Many thanks to my sous chef Caroline, who did a lot of the work on these scones in primative conditions.

Lemon Coconut Bread

2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cups milk
1/2 cup fresh lemon juice
1 tbsp lemon zest
1/2 tsp vanilla extract
1/2 tsp coconut extract
1 cup sugar
2 cups shredded coconut (sweetened or unsweetened)
1/3 cup butter, melted

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.
In a medium bowl or a large measuring cup, whisk together eggs, milk, lemon juice, lemon zest and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.
Add in melted butter and stir until just smooth, being careful not to overmix.

Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf.

Crusty Round Bread

3 cups  all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a loose mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  This could go overnight, or up to 20 hours..  Heat oven to 450 degrees.  When the oven has reached temperature place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface (the dough will be sticky) and shape into a ball.  Cover again plastic wrap and let set in place while the pot is heating.  Remove hot pot from the oven and carefully drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.

Cottage Cheese Casserole Bread

1 pkg. active dry yeast
1 c. creamed Hoods cottage cheese, heated to lukewarm
2 Tbsp. sugar
1 Tbsp. instant minced onion
1 Tbsp. butter
2 tsp. dill seed
1 tsp. salt
1/4 tsp. soda                                    
1 unbeaten egg
2 and 1/4 to 2 and 1/2 c. all purpose flour

Soften yeast in water.   Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover, let rise in warm place 85 to 90 deg., until light and double in size, 50-60 minutes.   Stir down dough.   Turn into well greased 8 inch round (I 1/2 - 2 qt.) casserole.   Let rise in warm place until light, 30 to 40 minutes.

 Bake at 350 deg., for 40 to 50 minutes until golden brown.   Brush with soft butter and sprinkle with salt. Makes I round loaf.

Party Sausage Rolls

4 sliced white bread
2 lg. eggs
1 tsp. Worcester sauce
 pepper to taste
8 skinless pork sausages
3 dessert spoons cold water
1/2 tsp. salt
1/2 tsp. french mustard
8 cocktail sticks

Cover sausages with cold water.   Bring slowly to the boil then drain.   Remove crusts from bread.   Beat eggs thoroughly with all remaining ingredients.   Dip slices of bread into egg mixture, wrap around sausages and secure with cocktail sticks.   Transfer to a greased baking tray and bake in hot oven 425 deg., for 20 min., or until crisp and golden.   Serve hot.

American Rye Bread

1 package dry yeast

2 cups warm water

2 cups Rye flour

2 ¾  to 3 ¼ cups of all purpose flour

2 ½ teaspoons salt

Stir the yeast and warm water  together in a large mixing bowl  and let stand for a minute or two to dissolve the yeast. Add the Rye flour, 2 cups of the all purpose flour, and the salt. Beat vigorously until well blended. Stir in enough all purpose flour so you can handle the dough, then turn it out onto a lightly floured surface. Knead for a minute or two, then let rest 10 minutes.

  Resume kneading for about 10 minutes, adding all purpose fkour as needed to keep the dough from being too sticky.  Once smooth, place in a large greased bowl, cover and let rise until double in size.

Punch the dough down  and shape into two loaves, either in bread pans or  two round loaves. Round loaves should be placed on greased baking sheet with a sprinkle of cornmeal on it.  Cover lightly and let rise til double in bulk or to top of bread pans.

Slash loaves with a knife on top just before putting in a preheated 375 oven. Bake for 45 to 50 minutes. Place on a rake to cool.

From the Fannie Farmer’s Baking Book

Crab-Cheese Fondue

To make Crab-Cheese fondue:

Shred together 8 ounces of processed american cheese and 8 ounces of natural cheddar cheese.
Heat over low heat 3/4 cup of milk. melt cheese in milk by slowly adding a handful of cheese at a  time until melted. Stir in 2 teaspoons of lemon juice. add about 8 ounces of crab meat until well mixed. (canned is fine)

Transfer pot to fondue burner. Suggested dippers for this would be  French bread cubes, cherry tomatoes and  cooked artichokes.

Irish Soda Bread

Ingredients

2 cops flour
1/2 teaspoon baking soda
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon of sugar
4 tablespoons crisco
1/2 cup raisins or currants
3/4 cup sour milk (add a tablespoon of vinegar to the milk and let it set 5 minutes)
1 tablespoon caraway seeds

 Sift all the dry ingredients together, Cut in the shortening, until the mix looks like crumbles about the size of small peas. Add the raisins and the caraway seeds.  Add milk, knead it all for just a minute. Shape iit into a round loaf about 3/4 inch thick. put it on a greased pan. Bake 30 minutes ar 375 degrees.  Cut it in wedges to eat.

Saucy Meatballs with Biscuit Topper

Saucy Meatball Ingredients:

1 package of Freezer Meatballs or 24 1 inch meatballs of your own recipe
1 10 ounce can of cream of celery soup
2 tablespoons all purpose flour
1/2 teaspoon paprika
1/2 cup water
1 3 ounce can of mushrooms ( or equivalent fresh mushrooms)
1 batch of Biscuit Topper, below

First, make the biscuit topper mix and set aside. Place the meatballs in skillet. Combine canned celery soup, flour and paprika. Stir in water & undrained mushrooms. Pour mixture over meatballs in skillet. bring to boiling. Simmer for 10 minutes or until meatballs are heated through. Pour boiling mixture into 1&1/2 quart casserole dish: top with biscuit topper. bake iin 400 degree oven for 15 minutes.


Biscuit Topper Ingredients:
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon celery salt
1/4 milk
2 teaspoons cooking oil
3/4 cups soft breadcrumbs
2 tablespoons butter, melted

Combine flour, baking powder, and celery salt in medium mixing bowl.  combine milk & cooking oil and then add to flour mixture just until blended. Combine Breadcrumbs and butter. Divide mix into 8 portions, dropping each portion in the butter & breadcrumbs, coating all sides. Place on top of meatballs mixture.

Fondue Italiano

1/2 pound ground beef
2/3 jar of spaghetti sauce
12 ounces Cheddar cheese (about 3 cups)
4 ounces Mozzarella cheese
1 tablespoon cornstarch
1/2 cup Chianti
Italian bread cut into bite sized pieces
.
Brown ground beef in a saucepan and drain off excess fat. Stir in spaghetti sauce. Add cheese gradually, stir over low heat until the cheeses are melted.  blend cornstarch and wine, add to cheese mixture. Cook and stir until thickened and bubbly. Transfer to fondue pot and transfer over heat source. Spear bread cube with fondue fork. Dip in mixture, swirling to coat.

If fondue becomes too thick, add a little warmed Chianti. Serves about 6.

Poppy Seed and Maple Syrup Bread

2 tablespoons Dry Yeast
1/2 teaspoon Sugar
1/3 cup maple syrup
2 teaspoons Salt
6 cups Flour
1/4 cup vegetable Oil
3 tablespoons poppy seed
2 cups warm water

Combine yeast with warm water. Add  the rest of the ingredients. Shape the dough into 2 9X5 loaf pans. Let rise covered with tea towels in warm place for 35 minutes or until the tops of loaves have just risen above the edge of the pans,.

Brush loaves with and egg wash made by beating 1 egg with 1/4 tsp salt. Sprinkle the tops generously with poppy seeds.

Put the risen loaves in the middle of a cold oven, set the oven to 375 degrees and bake 30 minutes.

Reduce heat to 350 degrees and bake 20-25 minutes more until golden brown and sound hollow when tapped. Cool on rack covered w/ tea towels. after 30 minutes remove towels and cool completely.

Plump Popovers

Steam forming in this egg-rich batter billows each popover into a hollow puff that is virtually all crust—the better to lavish with butter and jam. You can make the batter ahead. Complete step 1, cover batter, and refrigerate for up to a day. When ready to bake, stir batter well and proceed with step 2.


1 cup milk
3 eggs
1 tablespoon sugar
2 tablespoons butter or margarine, melted and cooled
1 cup flour
¼ teaspoon salt

1 In blender or food processor combine milk, eggs, sugar, butter, flour, and salt. Whirl until smooth and well blended, stopping motor once or twice and using a rubber spatula to mix in flour from sides of container.

2 Preheat oven to 400° F. Generously grease standard muffin or popover pans or custard cups. Pour batter into pans filling about half full.

3 Bake until popovers are well browned and firm to the touch. (35 to 40 minutes). Avoid opening oven until end of baking time. Serve hot.

Byron's Buttermilk Scones

Mix dry ingredients:

3 cups Flour
1/2 cup sugar
2&1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt

Then cut into the dry ingredients 3/4 cup cold butter until mixture is in crumbs the size of small peas.

Add 1 teaspoon grated lemon or orange zest & 3/4 cup berries.

Stir briefly and then add 1 cup Buttermilk.

Stir until soft dough hold together. You may need to add liquid as necessary but don't over mix. Dough will be fairly soft. Form into 2 circles 6-8 inches wide and 2-3 inches high. cut them into wedges. Bake on ungreased  cookie sheet at 425 degrees for about 12-15 minutes until lightly browned.

Bread with Sponge Recipe

From Great-Grandmother Florence Purdy Cornell's 1917 Gold Medal Flour Recipe book:

Bread with Sponge

 Ingredients:

1 pint water

1/2 cake of compressed yeast or 1 dry yeast cake or 1 small cup of homemade yeast

1 quart sifted Gold Metal flour, or enough too make a sufficient medium batter.

Set  the sponge late in the evening by dissolving the yeast in the water then add the flour and mix until the sponge is smooth. The sponge when mixed should have a temperate of 80 to 82 degrees.

In the morning add to the sponge the following ingredients:

1 pint water

2 teaspooons salt

2 tablespoons sugar

2 tablespoons lard

2 quarts Gold Medal flour or suffiencent to make a medium dough

Break up the sponge until the ingredients are dissolved and the batter smooth. add flour and knead until smoot. The temperature should be 82 to 84 degrees. Allow the dough to rise until light then knead down gently and allow to rise until nearly light and make until loaves. Place in pans and allow to rise to the top of the pan, then bake in a medium warm oven.

Honey Buttermilk Bread

Honey-Buttermilk Bread

Ingredients

1 & 1/2 cups Non-Fat Buttermilk

4 & 1/2 cups Flour

2 Tsp Sea salt

1/4 cup Butter (melted) or Canola Oil

1/4 cup Honey

1/2 tsp Baking Soda

1 & 3/4 tsp Active dry Yeast

Instructions

Warm Butter milk & Dissolve yeast in it.

Add Honey, butter, Baking Soda, & Salt.

Add flour until it starts to form a ball.

The dough will be sticky.

Turn out onto floured surface & Knead remander of flour in as needed.

Knead 5 minutes or until dough is elastic.

Let it rise in a greased bowl (turn dough so top is greased as well), covering with a damp cloth.

Punch down dough and form into loaves.

Place into greased pans & let rise til doubled.

Bake in 400 degree oven for 40 minutes or until hollow when tapped.

Note: As you can see from the photo, I've also made this in the fire at Encampments

Cheddar Garlic Biscuits

Ingredients
2 Cups Bisquick
2/3 cups Milk
1/2 cup grated Cheddar Cheese
1/4 cup melted Butter (you may want more)
1/4 tsp Garlic
Dash Italian Seasoning

Instructions
Combine first 3 ingredients. (will be sticky)
Spoon into 12 well-greased muffin tins.
Do not use paper liners.
Combine last 3 ingredients.
Spread evenly over batter.
bake about 10-15 minutes at 450 until nicely browned.

Notes
For a even more decandant taste, make a double amount of the last three ingredients, and spread 1/2 on biscuits as soon as they come out of the oven.

Missus Fanny Farmer’s French style Bread receipt

2 + 2/3 tsp yeast (1 pkg)

2  ½ cups warm water

1 Tblsp salt

6 ½ - 7 ½ flour

2 Tblsp cornmeal ( for tins)

Dissolve yeast in warm water . add salt & 5 cups of flour. Add flour as needed, then knead for 5 minutes til elastic. Let rise. Punch down once doubled. Divide & shape into tins which have been greased & sprinkled with Cornmeal. Let rise. Bake  at 450 degrees for 15 minutes, then bake at 375 for 30 minutes. Mist with water every 15 minutes for crusty bread (makes steam)

Beer Bread

12 Ounces of beer, any variety except non-alcohol

2 Tablespoons of something really sweet (sugar, honey, fruit juice concentrate, etc.)

3 Cups of self-rising flour

   (For every cup of flour, use 1 ½ tsp baking powder and ½ tsp salt to make it self rising)

Mix the ingredients together. Pour the batter into a lightly greased, pre-heated loaf pan and bake at 400° for 50 minutes (maybe more depending on your oven). The recipe makes one loaf of bread suitable for 2-3 people. If plan for more servings, adjust the ingredients proportionately. This bread tastes best fresh from the oven but is also quite good cold. It will be a rather dense bread with a texture more like muffins or corn bread. I highly recommend using a strong porter or stout (like Guinness or Murphy’s) for the beer and honey as your sweetener.

I've also done this recipe in the fire at 18th century encampments. For that purpose the only really questionable ingredient in the recipe above is the self-rising flour. Self-rising simply means that the flour already has baking powder mixed with it.

 In the period, potash, a.k.a. pearlash (a kind of salt made from refined wood ash) was used to aid the rising process. Baking soda is the modern equivalent of potash, and baking powder is essentially baking soda with some compound starches added as a souring agent.

 In other words, baking powder provides basically the same function as the salt or wood ash by-products but is easier to come by today. Baking powder was first discovered in the late 1700s, but didn’t come into widespread use until around the 1830s