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STOLLEN (Christmas Tea Ring)

Ingredients:

1/2 cup warm water
2 pkg. active dry yeast
3/4 cup lukewarm milk
1/4 cup sugar
1 teaspoon salt
1/3 cup shortening
2 eggs
4 1/2 to 5 cups flour
1 cup walnuts

Cooking Instructions:

Soak yeast in warm water for 5 minutes. Pour lukewarm milk over sugar and salt in bowl. Beat in shortening, eggs and softened yeast. Beat in 1 cup flour. Add remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. Knead until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80 - 85 degrees) until doubled in bulk (1 - 1 1/2 hours). Divide dough into two portions. Roll each into a 7 X 16 inch oblong. Spread with soft butter, sprinkle with sugar, cinnamon and nuts. Roll up as for cinnamon rolls. Start with long side, seal edges, place sealed edge down in circle on greased baking sheet. Seal edges together. Cut 2/3 of way into ring at 1 inch intervals. Let rise until doubled (35 - 40 minutes). Bake at 375 degrees F. for 20 - 25 minutes. Frost.

SWEDISH RYE BREAD

Ingredients:

7 ounces water (1 cup less 2 Tablespoons)
1/4 cup Honey
1 tablespoon Butter
1 1/2 teaspoons Salt
2 teaspoons Caraway Seed
1/2 teaspoon orange peel, grated
1 cup Rye Flour
1 1/2 cups Bread Flour
1 1/2 teaspoons Yeast

Cooking Instructions:

Mix yeast with warmed water (110 degrees) to activate. Mix all ingredients with mixer bread hook until dough forms ball, or hand knead until dough forms consistent ball. Place in standard bread pan, cover moist towel and let rise until bread doubles in size. Bake at 375 degrees for 30 minutes or until bread forms crust and pulls away from sides of pan.

BUTTERMILK BISCUITS (1)

Ingredients:

1 cup all-purpose flour, sifted
1 teaspoon baking power
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon unsalted butter
1/4 cup plus 1 teaspoon buttermilk

Cooking Instructions:

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment or wax paper.

2. In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your
fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time
and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a
smooth ball of dough. Don't overwork or overhandle the dough.

3. On a lightly floured surface, roll out the dough with a rolling pin to a circle about 7 inches in
diameter, 1/2 inch thick. Using a small round cookie cutter or the rim of a shot glass, press out
12 one-inch rounds. If you like, you can reroll the leftover dough to make more, but the texture
of these will be denser than the others.

4. Place the dough rounds on the baking sheet and bake until golden on top and brown on the
bottom, for about 15 minutes.

Serve warm.

Buttermilk Biscuits (2)

Ingredients:

2 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
3/4 cup buttermilk

Cooking Instructions:

In a bowl, combine the flour, baking powder, baking soda, and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2 inch thickness. Cut with a 2-1/2 inch biscuit cutter and place on a lightly greased baking sheet. Bake at 450 degrees for 10-15 minutes or until golden brown.

POPPY SEED BREAKFAST BREAD

Ingredients:

3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 eggs (whole)
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond flavoring
1 1/2 teaspoons butter flavoring
1 1/2 Tablespoons poppy seed
1 1/2 cups milk

Cooking Instructions:

Mix all ingredients for 2 minutes. Lightly grease 2 bread load pans. Bake for 1 hour in preheated 350 degree oven. The top will crack; toothpick will come out clean. Frost with POPPY SEED BREAD Frosting (recipe in Frosting section) when warm in the pan.

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