Poppyseed Bread

Poppyseed Bread

3 Beaten eggs

2 c. sugar

1 c. oil

Mix together.

Add:

3 C. flour

1 1/2 tsp. Baking Powder

1 1/2 tsp. salt

Add alternately with flour:

1 1/2 c. milk

3 Tbsp. poppyseeds

1 1/2 tsp. vanilla

1 1/2 tsp. butter flavor

2 tsp. almond flavor

Makes 2 large loaves. Bake at 350 degrees for 1 hour. Or makes 7-8 small pans if doubled at 350 degrees for 40 minutes. small loaf serves 10-12 without ends.

Glaze:

Cool bread slightly.

1/4 c. orange juice

3/4 c. sugar

Heat to dissolve.

Add:

1/2 tsp. butter flavor

1/2 tsp. almond flavor

1/2 tsp. vanilla

If too runny add a little powdered sugar.  Drip over top of bread w/wax paper underneath.

Lemon Fudge

• Prep: 20 min. + chilling
• Yield: 64 Servings

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Ingredients

• 1-1/2 teaspoons plus 6 tablespoons butter, divided
• 2 packages (10 to 12 ounces each) vanilla or white chips
• 2/3 cup sweetened condensed milk
• 2/3 cup marshmallow creme
• 1-1/2 teaspoons lemon extract

Directions

• Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.
• Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set.
• Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator. Yield: about 2 pounds.

Source

Banana Bars

1/2 c butter or margarine softened
1 1/2 c sugar
2 eggs
1 c sour cream
1 tsp vanilla
2 c all purpose flour
1 tsp baking soda
1/4 tsp salt
2 medium ripe bananas mashed

In a mixing bowl cream butter and sugar. add eggs sour cream and vanilla.
combine flour baking soda and salt, and gradually add to the creamed mixture. stir in bananas and spread into greased 15 by 10 inch baking pan. bake at 350 for 20- 25 minutes, or until a toothpick inserted into center comes out clean. Cool.

Frosting:
1 package 8 ounce cream cheese softened
1/2 cup butter or margarine softened
2 teaspoons vanilla
3 3/4 cups confectioners sugar (powdered)

in a mixing bowl cream cheese butter and vanilla. gradually beat in confectioners sugar. frost cooled bars. store in refrigerator or in a cool place.

dinner rolls

Ingredients for Betty's Dinner Rolls:
3 cups all purpose unbleached flour (up to 2
tablespoon more)
1/4 cup sugar
1/2 tsp salt
1 package dry yeast (Betty used
Fleischmann's Rapid Rise Yeast)
1/4 cup dry milk
3/4 cup tap water
2 tbsp butter
1 egg
Olive oil
NOTES:
You can use regular, liquid milk... but the dry milk is part of Betty's Mom's secret! This recipe
makes 16-18 rolls and can be doubled, tripled or more.
Directions:
1. In an electric mixture combine 2 cups flour, sugar, salt, dry yeast and powdered milk.
2. If your mixer comes with a dough hook, use it! If your mixer doesn't, don't worry! Use
your mixer, just be prepared for a little extra kneading ;)
3. Dissolve butter in warm water (not hot!). Water should be about 120(F). If you have a
kitchen thermometer, use it! Betty doesn't have one, but the water should feel warm
and comfortable to the touch.
4. Add egg.
5. With mixer running, slowly add warm water with dissolved butter to dry mixture.
[NOTE: Betty hasn't tried this, but she wants to see how olive oil might work instead of
the butter.]
6. Begin adding remaining 1 cup flour. You may not need to add ALL the flour - so add
gradually. Betty's Mom says, “For best results, the dough should be sticky.”
7. Knead dough on floured board and form into a ball. Knead about 2-3 minutes if you
used a dough hook; knead 6-8 minutes if not.
8. Place dough ball top down in a bowl you've drizzled with extra virgin olive oil and flip
ball over.
9. Cover first with plastic, then with a towel.
10. Allow to rise until doubled in size. This will take about 1 1/2 hours.
11. Punch dough down.
12. Knead, reshape into ball, cover and allow to rise again until doubled in size. This will
occur more quickly, about 45 minutes.
13. Punch dough down, knead and reshape into a ball.
14. Oil a pie plate or round cake pan. Form rolls a little smaller than golf balls. Cover
with plastic wrap and towel.
15. Allow the rolls to rise another 30-45 minutes and bake in a preheated 375 (F) oven for
15-20 minutes.
www.averagebetty.com

Pizza Dough

• 3/4 cup warm water (105°F to 115°F)
• 1 envelope active dry yeast

• 2 cups (or more) all purpose flour
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 3 tablespoons olive oil

source

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

NOTE: Cover both sides of dough with olive oil and bake at 460 until done.

Lemon Chicken Sauce

Sauce-
1/3 cup sugar
1 cup chicken broth
1 ½ tablespoons cornstarch
2 tablespoons lemon juice
¾ teaspoon salt
3 slices of lemon (peeled)
2 tablespoons oil
yellow food coloring (optional)

 Now, to make the lemon sauce – combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and ¾ teaspoon salt (if using food coloring you can add it now). Mix until well combined and add 3 slices of lemon to the sauce mixture.
Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear. 

Yogurt Raisin Clusters:

Yogurt Raisin Clusters: 

1 package (3-ounce) regular cream cheese, softened; 
1 pound (about 5 cups) sifted confectioners' sugar; 
3 tablespoons plain yogurt 
1 teaspoon vanilla 
1/2 cup white chocolate chips
2 cups raisins

Combine cream cheese, confectioner's sugar, yogurt, and vanilla 
in the top of a double boiler. Place over boiling water and blend 
until lukewarm and smooth. Add the white chocolate chips and continue 
stirring until completely melted and smooth. Remove from heat. Quickly 
stir in raisins. Remove top of double boiler from over hot water and 
drop mixture by spoonfuls onto wax paper-lined baking sheets. If mixture 
becomes too thick to handle easily, replace over hot water and stir 
until desired consistency. Let stand until set. Store between sheets of 
wax paper in airtight container. Makes 48 clusters (about 2 pounds).