Monty's Flour Tortillas

Monty's Flour Tortillas
3 Cups Flour
1 Tsp (or so) Salt
1 Tsp (or so) Baking Powder
2 Tbsp (golf ball sized) soft butter
1/4 Cup Oil (I prefer olive but some find the taste too strong)
1 Cup Warm Water

Mix the dry ingredients together. Cut in the butter so that it's thoroughly mixed. Add oil and mix well (flour mixture should be a little clumpy at this point). Add water mix thoroughly into dough. Knead thoroughly and let rest for 10 minutes. Divide dough into golf ball size pieces and roll out as thin as desired. Please note that they'll never be perfectly round. Cook on high heat on a cast iron griddle (crepe or other flat pan will work if necessary). Flip when tortilla begins to bubble (10-20 seconds). Remove soon after flipping. Stack on top of each other and cover with towel to keep moist.

*I stumbled upon this recipe while searching the web for some fresh tortillas, just like at Cafe Rio. It came from this blog and, I must say, these tortillas are to. die. for. And they really aren't hard at all.

I will never eat packaged tortilla shells again.

Rustic Sourdough Bread

Makes 2 loaves

Ingredients

1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
2 teaspoons instant yeast
1 tablespoon sugar
2 1/2 teaspoons salt
5 cups Unbleached All-Purpose Flour

Directions
1) Combine all of the ingredients, kneading to form a smooth dough.

2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.

3) Gently divide the dough in half; it'll deflate somewhat.

4) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.

5) Spray the loaves with lukewarm water.

6) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.

7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Source: King Arthur Flour

**I put a cookie sheet with a bunch on ice cubes in it on the lower rack. It made the crust even chewier and crispier. We all gobbled this bread up!

Pita Bread

Ingredients:

1 package of yeast, or quick rising yeast (2 1/2 tsp)
1/2 cup warm water
3 cups all purpose flour
1 1/4 teaspoon salt
1 teaspoon granulated sugar
1 cup lukewarm water
Preparation:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

**Because I didn't have the time, I just used the SAF instant yeast and dissolved that in the 1 1/2 cup of warm water with the 1 tsp sugar. I went with the recipe from there. They actually turned out like real pita bread with the pockets and everything! The boys loved them.

Source: About.com

Sourdough Banana Bread

1/3 c shortening
1 c sugar
1 egg
1 c basic batter
1 cup mashed bananas (2 bananas)
2 cups flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 c chopped nuts

Cream together shortening and sugar; add egg. Mix until well blended. Add sourdough batter. Stir in banana. Add dry ingredients, then add nuts, stirring until well blended.
Pour into a greased loaf pan. Bake at 350 for 1 hour, or until a toothpick comes out clean.

Corn Bread with Honey Butter

As Requested per Mechel :)

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Recipe Source: My Kitchen Cafe

Banana Zucchini Bread

3 eggs
1 cup vegetable oil (I used canola/olive oil blend, which is great in monosaturated fat,the good fat)
1 1/2 C sugar2 C Flour ( I used 1 C whole wheat flour and 1 Cup all purpose flour)
1/4 t baking powder
1 t baking soda
2 t ground cinnamon
1 t salt
2 t vanilla extract
1 C chopped nuts(optional)
1 C raw zucchini, shredded
1 C mashed ripe banana

1. Shred zucchini and set aside
2. Mash bananas and set aside
3. In large mixing bowl, beat eggs, sugar, and oil together
4. Add flour, baking powder, baking soda, cinnamon, salt, vanilla, and nuts
5. Mix together
6. Add zucchini and bananas and continue to mix until blended
7. Pour into 2 greased and floured loaf pans
8 Bake at 350 for 45-55 min or till toothpick test is clean
9. Remove to a wire rack and cool for 10 minutes before removing to completely cool on wire rack

My two favorite types of bread combined into one. I added 2 Tbsp of flax seed in with the flour for an extra omega 3 boost. I ended doing one loaf and 12 muffins. All my boys loved it, it only lasted a day. Enjoy!

Bretzel/ Pretzel Sandwich Rolls

1 1/3 c. warm water
2 T warm milk
1/3 c. brown sugar
2 T. melter butter
Combine, then add the yeast with the first cup of flour.
(I love using the SAF fast yeast. You don't have to wait for it to work.)
1 T. yeast
4 c. flour

Add the flour and knead. Roll into a large rope and cut into 12 pieces. This makes a dozen large rolls or more smaller ones.
(If you are using the basic envelopes or Flieshmans's (sp?) yeast you may want to let the dough rest or raise. With my 'fast'-acting yeast I
immediately form the rolls.)
Roll the pieces into balls and place on cookie sheets. Six rolls per sheet. I like to line the sheet with parchment paper. Then slice a cross into the tops. You need a sharp knife and a swift wrist.
Now let them raise 20-30 minutes. Cover them with a damp cotton towel or lightly oiled plastic wrap or just let them sit. Preheat oven to 375. One of my recipes says 425 another says 350. Whatever works. Then get a large pot of water boiling. When it is at a hard boil add a handful (between 1/4 and 1/2 c.) of baking soda and 2ish Tablespoons of sugar. Gather the kids around to watch that step. The water boils up and bubbles. Get a slotted spoon ready and drop 2 or three in at a time for about 15 seconds then roll for another 15 seconds (or so). If you remember to spray the cookie sheet with oil while they are in the water it helps. If not, oh well. Soak
up any water swimming between the rolls with a paper towel. Then brush the tops with egg white and sprinkle with kosher salt--the only new ingredient I had to buy for this recipe. It is worth it. I also like poppy seeds so I keep a little mix of them with my spices. Put both sheets in the oven at the same time in the upper and middle racks for 8-10 minutes then switch places until they are golden. Cool and eat.

They are best warm and not so great the next day. Smoked ham and swiss is my favorite sandwich with a good mustard.
(I got this recipe from my friend, Josi, and just copied and pasted it from her email. These rolls taste just like the pretzel sandwiches from Isaac's. Soooooo delicious and worth the work!

Sue's 6-week Muffins

Mix in large bowl:
5 cups flour
2 t. salt
5 t. baking powder

Meanwhile, pour 2 cups boiling water over 2 cups All-Bran cereal.

Cream together:
1 cup shortening
2 cups sugar
4 eggs

Add All-Bran mixture to creamed mixture. Blend in:
1 qt buttermilk
4 cups bran buds cereal.

Add dry ingredients to mixture. Stir just until mixed. Bake in muffin tins at 400F for 20 minutes. Store remaining mixture in the fridge for up to 6 weeks.
(Don't stir after once mixed!)

These muffins are so good! This is the main part of our traditional breakfast that we eat on Christmas morning. It is so nice because you can mix it up anytime before Christmas and then just pop the muffins in the oven on Christmas morning. Enjoy!

Crumble-Top Pumpkin Muffins

Hot from-the-oven, these streusel-topped pumpkin muffins are scrumptious.
Estimated Times: Preparation - 25 min Cooking - 16 min Yields - 24 muffins (2 dozen)
Ingredients:
4 cups all-purpose baking mix (Bisquick)

1 cup raisins or chocolate chips, (optional )

2/3 cup quick or old-fashioned oats

2/3 cup granulated sugar

1 teaspoon ground cinnamon

1 can (30 oz.) pumpkin pie mix

2 large eggs (or 3 medium eggs)

Streusel topping:
COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.Directions:

PREHEAT oven to 400° F. Paper-line or grease 24 muffin cups.
COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl. Combine pumpkin pie mix and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping.
BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly.
Serve warm.

(Chrsitine made these for book club and they were SCRUMPTIOUS!!)

Banana Bread

1/2 cup butter, soft
2/3 cup sugar
1 cup flour
1 tsp. baking soda
3 bananas, mashed
1 egg
4 Tablespoons buttermilk*

Cream butter and sugar together. Add mashed bananas, then egg. Sift flour and soda then add to the mix. Fold in buttermilk. *If you don't have buttermilk, pour 3 1/2 Tablespoons milk into a cup and add 1/2 T. vinegar. Let sit for a minute while you mix the other ingredients, then add once it's bubbly*

Pour into greased/floured loaf pan and bake for 45 min at 350 degrees. Cool about 10 min then remove from pan.

Fresh Garlic Bread Spread

1/2 cup butter (best if you use real butter, not margarine)
3 cloves garlic
2 T freshly grated parmesan cheese
1 tsp parsley flakes
Pinch of salt

Put in a food processor and mix until blended thoroughly. Spread on bread of your choice for garlic bread. Broil until butter is melted. You can also sprinkle more parmesan cheese on top before broiling.

Morning Glory Muffins

1 cup wholewheat flour
1 cup plain flour
2 tsp. bkg powder
1 tsp. bkg soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

2 c. carrots, grated
1 apple, grated
1 c. apple puree
1 c. sugar
2 eggs (or Orgran subsitute)
1/2 c. crushed pineapple, drained

1/4 c. nuts, chopped (optional)
1/2 c. raisins or chopped dates (optional)

Mix dry ingredients in one bowl, wet ingredients in another. Combine and blend well. Add chopped nuts and raisins if you prefer. Pour into muffin tins, about 1/3 cup into each cup. Bake 30-35 minutes at 350 degrees.
Yield: 18 muffins

2 Point Granola Bars

4 c rolled oats
1 c wheat bran
1/4 c soy protein powder
1/2 c nuts, coarsely chopped
2 tsp cinnamon
1/4 c brown sugar
1/2 c light Karo corn syrup
1/2 c sugar-free maple syrup
1 t vanilla
1/2 cup mini chocolate chips
opt- chopped dates, paw paw, etc.

Mix first four ingredients together in a large bowl. In a small saucepan mix 1/4 c maple syrup and 1/4 c corn syrup and bring to boil. Coat oat mixture with hot syrup mixture and spread into one very large baking tray or two small ones and toast for 25-30 minutes at 350 degrees.

Cool for a few minutes so the rest of the syrup doesn’t make it soggy.

Boil 1/4 brown sugar, 1/4 c maple syrup, and 1/4 c corn syrup for 2 minutes. Take off heat and add vanilla. Mix well with toasted oat mixture.

Allow to cool so chocolate chips won’t melt, then add chips and spread into 1 very large or 2 pans depending on the thickness you want. Let set at room temp or in the fridge and cut into 24 pieces.

*These are called 2 point bars b/c for Weight Watchers each one is worth 2 points. I love them b/c I am addicted to granola but it's usually very fattening and this recipe uses no oil! Mind you, it's crunchy, not chewy but so good on yogurt or with fruit and milk for breakfast.

Bread Machine Dinner Rolls

3/4 c. warm water
1 lg. egg
3 c. flour
1 t. salt
3 T. sugar
6 T. butter, but into chunks
3 T. dry milk
1 1/2 t. dry yeast

Place ingredients in bread maker in order given. Place on "dough" setting, does not matter what size loaf you choose. I have done it on 1 lb, 1 1/2 lb, and 2 lb settings and it has worked everytime.

Bake at 350 degrees for 15-20 minutes.

(I love to put these in the bread maker just before I leave for church. Such an easy way to have fresh rolls for Sunday dinner!)