HOMEMADE SUBWAY BREAD RECIPE

Yield: Makes 4 9" Sub Rolls

INGREDIENTS:

1 Cup warm water (110 degrees F)

1 1/2 Tablespoon yeast

1 Tablespoon sugar

1 1/2 teaspoon salt

4 Tablespoon olive oil

3 to 3 1/2 cups all-purpose flour

Instructions:

In the bowl of your stand mixer add the water, yeast, sugar, salt and olive oil.  Let the mixture stand for 5 minutes.  Add additional cup of flour and mix until well combined.  Continue adding flour, 1/4 cup at a time, until a soft dough is formed.  The dough should still stick to the bottom of the bowl, but pull away from the sides.  Let the dough mix for about 8 minutes total.  

When the dough has come together but is still sticking a bit to the bottom of the bowl, turn it out onto a lightly floured surface and knead until smooth.  The dough should be very soft.  Shape the dough into a ball and return it to the bowl.  Cover the bowl with plastic wrap and allow the dough to rise for a half hour.   

Towards the end of the rising time preheat the oven to 350 degrees.  When the loaves are ready, bake them in the preheated oven for 25 minutes.

Ann Landers' Easy Pecan Pie

Ann Landers' Easy Pecan Pie

1 Cup White Corn Syrup

1 Cup Dark Brown Sugar

1/3 Cup Melted Butter

1 Cup Pecans (heaping Cup)

3 Eggs, Beaten

Dash of Vanilla

Pinch of Salt

Mix ingredients well.

Pour into unbaked 9" pastry shell.

Bake at 350° F for 45-50 minutes.


http://www.pinterest.com/sandollar1970/boards/

Speedy Bread

Speedy Bread

3 cups all-purpose flour

2 T. sugar

1 envelope Instant, rapid-rise yeast ONLY

1 1/4 teaspoon salt

3 T. butter (room temperature or warmer)

1 egg (room temperature or warmer)

3/4 cup warm water (approximately) (very warm...130 degrees! This is essential!!)

Add flour, sugar, dry yeast and salt - mix.

Add butter and egg begin mixing and slowly adding warm water until dough forms a ball.

Continue kneading dough for about 3-4 minutes.

On a lightly floured surface let dough rest about 10 minutes.

Form dough into a loaf and place seam side down in a greased loaf pan.
Cover and let rise in a warm place until double in size about 30-45 minutes

Bake at 375 degrees for 30 minutes or until done.

Cat Head Biscuits

Cat Head Biscuits

They are, well, as big a s a cats head!

Here is the recipe: makes 6 biscuits

1 1/2 cups flour

1 1/2 cups cake flour

1 tablespoon baking powder

1/2 tsp baking soda

1 tsp salt

8 tablespoons (1 stick) butter cut into 1/2 inch pieces and softened

4 tablespoons shortening cut into 1/2 inch pieces

1 1/4 cups buttermilk (sub 1 tablespoon lemon juice into 1 1/4 cups milk, let sit 10 minutes)

Preheat oven to 425. Grease 9 inch cake pan.

Combine flours, baking powder, baking soda, and salt. 

Rub in butter and shortening, until mixture resembles coarse meal.

Using a 1/2 cup measure or spring loaded ice cream scoop, transfer 6 heaping portions of dough into prepared pan. 

Placing 5 around the pan and 1 in the center.

Bake until golden and puffed,20-25 minutes. 

Cool in pan 10 minutes, then transfer to wire rack. 

Serve. 

Key Lime Cake

Ingredients

CAKE

1 3-ounce package lime-flavored gelatin

1¹/3 cups granulated sugar

2 cups sifted all-purpose flour

½ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

5 large eggs, slightly beaten

1½ cups vegetable oil

¾ cup orange juice

1 tablespoon lemon juice

½ teaspoon vanilla extract

½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)

½ cup confectioners' sugar

CREAM CHEESE ICING

½ cup (1 stick) butter, room temperature

1 8-ounce package cream cheese, room temperature

1 1-pound box confectioners' sugar

Cooking Directions

Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.

In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well.

Add the eggs, oil, orange juice, lemon juice, and vanilla.

Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick.

Cool the layers in the pans for 5 minutes, then turn them out onto racks.

While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it.

Key limes can be hard to find. Substitute regular lime juice for key lime juice without sacrificing flavor.

Serves 12