cookie and homemade bread recipes?

Question

does any one have a recipe for home made bread , or any cookie recipes they would share. My basement flooded and I lost every recipe I ever had, so I would sure appreciate if any one would share any recipes they have of any kind with me

Answer 1

Yes, I bake my own bread and we just baked a few dozen chocolate chip cookies last night. I will have to type the recipes for you, so it might take a few minutes.

White Bread

1 envelope granular yeast
3 cups liquid (milk, water or a combination of both)
1/3 cup sugar
2 tablespoons salt
1/3 cup fat
12 cups all-purpose or bread flour

1. Prepare yeast as directed on envelope
2. Place the liquid in a large saucepan; heat slowly until bubbles form around the edges of the pan; cool to lukewarm.
3. Add the sugar, salt and fat; fat should soften but not melt
4. Stir in two cups of the flour and beat to form a smooth batter
5. Stir the yeast mixture well and stir into batter; beat vigorously until the mixture is very smooth and very elastic. Add enough flour to make a dough; turn out onto a floured board.
6. Wrok in remaining flour, approximately six cups, kneading until it is smooth and springy to touch (10 to 15 minutes); shape into a ball.
7. Turn the dough down into a large greased bowl to grease the surface lightly; Turn over, cover and let rise in a warm moist place until double. This first rising will take about three hours.
8. Punch down; let rise again until doubled. This second rising will take about 1 1/2 hours.
9. Punch down; turn out onto an unfloured board and shape into a ball; cut with a sharp knife into four; round up each piece into a ball, turning the cut edges in and under; let rise 10 to 15 minutes, covered lightly with waxed paper or an inverted bowl.
10. Shape into loaves., place into lightly greased pans and let rise until doubled, about 45 minutes.
11. Bake at 400 for about 30 minutes, then 375 for another 30 minutes.
12. Turn out onto a wire rack, let cool away from draughts right side up. If a soft crustr is desired, brush with a little melted fat. Makes four 9 x 5 x 3 inch loaves.

Chocolate Chip Cookies
This is the single recipe - if you double it you will get about three dozen cookies, maybe more. We usually half the amount of brown sugar and add a cup of quick cook oats, chopped nuts or coconut.

1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
2 eggs
1 1/4 cups flour
1 tsp. baking soda
1 pkg. (300 g.) chocolate chips

1. Beat butter, sugars, vanilla and eggs until light and fluffy
2. Mix in flour and baking soday by hand until well blended. Stir in chocolate chips and optional ingredients if desired.
3. Drop by heaping tablespoons onto an ungreased cookie sheet 2 inches apart.
3. Bake in preheated 375 degree oven for 10 to 12 minutes, or until lightly browned. Transfer to rack to cool.

Answer 2

Ingredients

3-1/2 cups all purpose flour
1/4 tsp. salt
1 tsp. baking powder
1 cup unsalted butter, room temperature
1-1/2 cups granulated white sugar
2 large eggs
1-1/2 tsps. vanilla extract



Instructions

Mix flour, salt, and baking powder with whisk and set aside.

In a separate bowl, beat the butter and sugar with the electric mixer until the mixture is light and fluffy (3-4 minutes). Add eggs and vanilla extract and beat until well blended. Slowly add the flour mixture and beat until the flour is fully blended.

Place the dough on countertop and knead gently until the dough comes together and forms a soft ball. Divide the dough in half and wrap each half firmly in plastic wrap. Refrigerate the dough for 1 hour, or until is firm enough to roll out.

Preheat oven to 375 degrees. Prepare two baking sheets by lining them with parchment paper. Set aside.

On a lightly floured board, roll out one packet of dough to a thickness of 1/8 to 1/4 inch using a lightly floured rolling pin. Keep turning the dough as you roll it out, making sure the dough does not stick to the board. Use more flour if necessary. Dust cookie cutters with flour and cut out desired shapes. Transfer cookies to the prepared baking sheet using a metal spatula. Collect any scraps, rewrap in plastic and refrigerate for about 15 minutes or until firm enough to re-roll the dough. Place the baking sheets of unbaked cookies in the refrigerator for 10 -15 minutes before baking to firm the dough. (This prevents the cookies from spreading while baking).

Bake cookies for 11-14 minutes on center rack until lightly colored on top and slightly darker brown at the edges. Cool cookies on baking sheet for a few minutes before transferring to a wire rack to cool. Once cooled to room temperature, frost with Perfection Icing. Dry on wire racks for several hours or overnight before storing.

Iced cookies will keep a few days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 3 dozen 4-inch cookies.

Answer 3

1 cup of floodd basemnet water , and 4 oz of cookie dough

100 cups of go the d-amn store and buy some recipes!!

Answer 4

I have made all of these with pretty good results especially the rye. If you need any more email me I have a lot of different types some I have tried and some I have not gotten to yet.




Jay's Signature Pizza Crust
Submitted by: Jason Sharp
Rated: 5 out of 5 by 1069 members Prep Time: 30 Minutes
Cook Time: 20 Minutes Ready In: 1 Hour 50 Minutes
Yields: 15 servings
"This simple pizza crust is chewy and soft, with a crispy exterior."
INGREDIENTS:
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water
(110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
DIRECTIONS:
1. In a large bowl, dissolve the yeast and brown sugar in the water, and
let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups the
flour.
3. Turn dough out onto a clean, well floured surface, and knead in
more flour until the dough is no longer sticky. Place the dough into
a well oiled bowl, and cover with a cloth. Let the dough rise until
double; this should take about 1 hour. Punch down the dough, and
form a tight ball. Allow the dough to relax for a minute before
rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the
dough on a pizza stone, you may place your toppings on the dough
and bake immediately. If you are baking your pizza in a pan, lightly
oil the pan, and let the dough rise for 15 or 20 minutes before
topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden
brown, about 15 to 20 minutes.

Rye bread Recipe

Title: Rye Bread
Categories: German, Breads
Yield: 4 servings

2 ea Yeast; Active Dry 1/2 c Molasses
1/2 c Warm Water(110-120 degrees) 2 tb B Butter
1 1/2 ea Cup Milk; Lukewarm 3 1/4 ea Cup Rye Flour; Unsifted
2 tb B Sugar 2 1/2 ea Cup Bread Flour; Unsifted
1 ts Salt

Orig- Servings: 12
Dissolve yeast in warm water. In a large bowl combine milk, sugar,and
salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup
of rye flour. Use a wooden spoon to mix in the remaining rye flour.
Add white flour by stirring until the dough is stiff enough to knead
Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to
your hands or the board add more flour. Cover dough and let rise
1 11/2 hours or until double. Punch down dough and divide to form
2 round loaves.
Let loaves rise on a greased baking sheet until double, about 1 1/2
hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes.

Makes 2 round loaves.

Blue Ribbon White Bread
Prep Time: 20 Minutes
Cook Time: 35 Minutes Ready In: 2 Hours 40 Minutes
Yields: 24 servings

INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) canevaporated milk
1/4 cup warm water
1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted

DIRECTIONS:
1. In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. 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 1 hour.
3. Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
4. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.