Gboflotos (African Donuts)

Gboflotos  (African Donuts)

In large mixing bowl:

2 cups warm Water (110 degrees F/45 degrees C)

1 tbsp Yeast *

1/2 tsp Salt (or to taste)

2 tbsps Oil

1/3 - 1/2 cup Sugar (to taste)

1/2 - 1 tbsp Baking Powder (optional) *

3 - 4 cups flour

Mix all ingredients except flour, with wire whisk, then add flour. 

The batter should be just beginning to leave sides of bowl, a little gloppy. 

Should be a little more wet and not dough-like.

Let rise at least half an hour (an hour is better).*

Heat Oil   (375 degrees F / 190 degrees C)

Use 2 teaspoons, one to dip batter and one to push into hot oil.

Turn when brown.  About 1 - 2 minutes

Serve with sugar. **

Variations:

Add to batter 2/3 cup finely chopped, canned Peaches.  When cooked, serve Cinnamon and Sugar.

* Can use either only yeast or both leavenings.  If using only yeast, allow to rise for at least 2 hours.

** Or, in place of sugar can be dipped in sweetened condensed milk, or maple syrup.

From Marilyn Hanscome, West Africa

Mom T's Banana Bread

Makes 1 loaf.

2 1/2 c flour

1 c. sugar

3 1/2 t baking powder

1 t salt

3 T vegetable oil

3/4 c milk

1 egg

1 c nuts

2-3 ripe bananas, mashed

Preheat oven to 350 degrees. Mix dry ingredients together; set aside. Mix wet ingredients together; add dry ingredients and mix well. Bake in a greased bread pan for 55-65 minutes.

Resurrection Rolls

1 pkg. Refrigerated crescent roll dough melted butter large marshmallows 1 tsp. Cinnamon 1 tbsp. sugar Preheat oven to 350°. Give each child a triangle of crescent roll and a marshmallow. Explain that the roll represents the cloth that Jesus’ body was wrapped in and the marshmallow represents Jesus. Have each child dip the marshmallow in melted butter, symbolic of the embalming oils. Dip the marshmallow in the cinnamon and sugar, representing the spices used to anoint Jesus’ body. Wrap the coated marshmallow tightly in the crescent roll (not like a typical crescent roll, but bring the sides up and seal the marshmallow inside). This represents the wrapping of Jesus’ body after His death. Place on an ungreased cookie sheet and place in oven (tomb) for 10 to 12 minutes. Remove from oven; cool slightly. When the rolls are cooled, children can open their rolls (cloths) and discover that Jesus is no longer there. HE IS RISEN! (If you seal the crescent rolls well, the marshmallow will melt and the roll will be puffed up but empty.)

Sopaipillas

I got this off of the site:  http://southernfood.about.com/od/doughnutsandfritters/r/bl40329q.htm  These are wonderful! They are kind-of like deep-fried popovers.  They are light, flaky breads that are hollow inside and you can stuff them with a variety of things--meat stews, Carne Adovada, beans or simply sprinkle cinnamon and sugar or honey over them for a tasty dessert.

Ingredients:

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

2 tablespoons vegetable oil

2 tablespoons heavy cream

1/2 cup warm water

cinnamon sugar

honey

Preparation:

In a large mixing bowl, combine flour, baking powder, salt, and sugar; stir until blended. Stir in oil, cream, and water. Knead to make a soft dough; turn out onto a lightly floured surface. Knead lightly. Dough will be a bit sticky. Cover with dish cloth and let rest for 30 minutes.

Heat about 3 inches of oil in a heavy saucepan or deep fryer to 375°. Roll dough into a rectangle about 12 x 9 inches and 1/8-inch thick. Cut into 3-inch squares. Carefully add squares to the hot oil, 2 or 3 at a time. If necessary, use a fork to press down into the oil so they'll puff. Fry until golden brown, turning once. Drain well. To serve, sprinkle the sopaipillas with cinnamon sugar and drizzle honey over them.

Makes about 2 dozen sopaipillas.

Popovers

(Makes 2 dozen)

4 eggs

1/2 t salt

2 c milk

4 T butter or margarine, melted

2 c all-purpose flour

1 T sugar

(For a dessert-like treat, you can add 1 teaspoon of any of the following ingredients vanilla, cinnamon, nutmeg.  For a luncheon style treat, try rosemary, oregano, basil, parmesan cheese, or thyme.  Use your imagination!)

Mix all ingredients together well.  Set oven to 425 degrees and put them into a cold oven.  (If using a preheated oven, check often to be sure they do not get done early.)  Leave them for 30 minutes, then reduce heat to 375 degrees for an additional 10 minutes.  Prick each one with a toothpick or metal skewer to allow steam to escape and for popovers to crisp on the inside.  Leave them for 2-3 more minutes.  

GET CREATIVE!

These can be eaten plain or filled with turkey, chicken, tuna or egg salad, cheeses and/or lunchmeat, scrambled eggs with ham and cheese, jams or jellies, pudding, pie filling, melted chocolate or whipped cream.  They are a fabulous appetizer or luncheon addition, main course or dessert.  They are great way to use leftover turkey from Thanksgiving.  They work great with any meal--breakfast, lunch, dinner or snack-time and kids love them!

Dinner Rolls

1 c warm water

2 pkgs active dry yeast

1/2 c sugar

3 eggs

1 t salt

4-4 1/2 c all-purpose flour

additional melted butter (optional)

Combine warm water and yeast in a large bowl.  Let the mixture stand until yeast is foamy, about 5 minutes.  Stir in butter, sugar, eggs and salt.  Beat in flour, 1 cup at a time until dough is too stiff to mix.  Cover and refrigerate 2 hours or up to 4 days.  Grease 13x9 inch baking pan.  Turn the chilled dough out onto a lightly floured board.  Divide into 24 equal-size pieces.  Roll each piece onto a smooth round ball; place balls in even rows in the prepared pan.  Cover and let dough balls rise until doubled in volume, about 1 hour.  Preheat oven to 375 degrees and bake until rolls are golden brown--15-20 minutes.  Brush warm rolls with melted butter.  Serve.

Monkey Bread

3 cans buttermilk biscuits

3/4 c sugar

1/2 t cinnamon

1/2 c butter

1 c. brown sugar

1 T Karo syrup (light)

Spray bundt pan with Pam.  Cut each biscuit into 4 pieces.  (I do 3 biscuits at a time!)  Combine sugar & cinnamon in a baggie.  Shake biscuit pieces in baggie and place in pan.  In a sauce pan bring butter, brown sugar and karo syrup to a boil and boil 1 minute.  Pour over biscuits.  Bake 30 min.  at 350 degrees.  Invert onto serving plate.

Apple Bread

3 c flour

2 t cinnamon

3 T baking powder

1/2 t salt

2 c apples, chopped

1/2 c oil

2 c sugar

2 eggs, beaten

1/2 c milk

1 t vanilla

Combine flour, cinnamon, powder and salt. Mix in apple pieces.  In large bowl, mix together oil, sugar, eggs, milk, and vanilla. Stir into flour and apple mixture.  Mix well. Divide mixture into 2 greased 8x4 in. bread pans. Bake  at 350 degrees for 40-45 min or until knife inserted comes out clean.  Cool 10 min before removing from pans.

Pumpkin Bread

3 1/2 c flour

2 t soda

1/2 t salt

3 t cinnamon

2 t nutmeg

2 t cloves

4 eggs

3 c sugar

1 c oil

2/3 c water

16 oz can pumpkin

1 c raisins, optional

1 c chopped nuts, optional

Combine dry ingredients (except for raisins and nuts).  In separate bowl, beat 4 eggs slightly and add sugar , oil, water and pumpkin.  Mix everything together.  Dredge raisins and nuts in flour.  Mix in and bake in greased bread pans.  You can line bottom with wax paper in bottom.  Bake at 350 degrees for 1 hr, 15 mins.  Check after 1 hour of baking.  Knife should come out clean.  Cool 10 min before removing from pan.

Indian Fried Bread

3 cups flour
1 T baking powder
1 t salt
1 T dry milk

1 T sugar
about ¾ cup water

Combine ingredients until it makes an elastic dough. Form into large flat rounds and deep fry in lard until golden and crispy. (Getting this just right takes a lot of practice.) Dry on paper towels and keep warm. 

Use to make Navajo Tacos, use as a side or top with honey or powdered sugar for a delicious dessert.

Grandmother's Famous Cranberry Bread

2 cups sifted, all-purpose flour
1 cup sugar
1½ tsps baking powder
1 tsp salt
½ tsp baking soda
¼ cup butter
1 egg, beaten
1 tsp grated orange peel
¾ cup orange juice
1½ cups light raisins
1½ cups fresh or frozen cranberries chopped
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Preheat oven to 350°.
Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.
Cut in the butter until mixture is crumbly.
Add the beaten egg, orange peel, and orange juice all at once and mix well; stir just until mixture is evenly moist.
Fold in raisins and cranberries.
Spoon into a greased 9x5x3-inch loaf pan.
Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Remove from pan and cool on a wire rack.
Cranberries can be substituted for raisins to have an all-cranberry bread.




From the children's book: Cranberry Thanksgiving
Wende and Harry Devlín, Parents’ Magazine Press, 1971

Baking Powder Biscuits

1/2 c shortening
2 c all-purpose flour
1 T sugar
3 t baking powder
1/2 t salt
3/4 c milk

Heat oven to 450 degrees. Combine dry ingredients and cut shortening into flour mixture with a pastry blender. Add milk and mix thoroughly. Turn onto a lightly floured surface and pat down. Don't knead! Simply pat it down with a bit of flour on top and cut into rounds. Place on lightly greased cookie sheet and bake for 10-12 minutes.

Nana's Angel Biscuits

1 cake or 1 pkg dry yeast (Rapid Rise)
4 T warm water (not too hot)
5 c all-purpose flour
1 t baking soda
3T sugar
2 t salt
1 c vegetable shortening
2 c buttermilk

Preheat oven to 425 degrees. Sift all dry ingredients (not yeast) into a large bowl. Cut in shortening with a pastry blender. Add buttermilk, then yeast dissolved in the warm water. Stir until thoroughly moistened; turn onto a lightly floured board and knead a minute or two. (No rising required.) Roll out to desired thickness and cut into rounds. Brush with melted butter and bake for 10-12 minutes or until lightly browned. Baked biscuits can be frozen.

Quick Twist Bread

2 1/2 -3 cups all purpose flour (divided)
3 TB sugar
1 pkg (or 1 TB) Rapid Rise Yeast
1 tsp. salt
1/2 cup milk
1/4 cup water
3 TB butter
1 egg

Combine 1 cup flour and rest of dry ingredients. Set aside. Heat milk, water, and butter to 120-130 degrees. Pour slowly into flour mixture. (If it is too hot, you will kill the yeast, and ruin the bread) Mix well and ad egg. Mix well and slowly add the remaining flour to make dough. Knead for 4-6 minutes. Cover with a cloth out of breeze and allow to rise for 10 minutes. Preheat oven to 375 degrees. Divide into three balls, and roll into strips, aprox. 10 in. long. Braid, and place on a baking stone, or baking sheet. Bake for 25 minutes and serve with butter.

Bread Stuffing

1 loaf of bread, cubed (old, bread ends can be saved, frozen and used.)
1 package Jiffy corn muffin mix, prepared, cooled and cubed
2-3 large celery stalks, with leaves, chopped
1 onion, chopped
¾ c – 1 c butter or margarine
1 ½ t chopped fresh or ½ t dried thyme leaves
½-1 t ground sage
¼ t pepper
cream of chicken soup

1/2 cup milk

Mix bread cubes together. Melt butter and sauté celery and onion. Add thyme, sage and pepper to celery mixture and cook for 2 minutes. Remove from heat and toss with bread cubes. Press into a casserole dish.  Mix chicken soup and milk and pour over stuffing.  Bake in oven (350-375 degrees) for about 20 minutes or leave out soup mixture and use to stuff turkey. 

Pretzels

(Makes 12)

Ingredients:

2 c all-purpose flour
1 c whole wheat flour
1 pkg fast-rising dry yeast
1 c all-purpose flour
¾ t salt
1 ¼ c water
2 T honey
1 egg (or melted butter)
Sesame seeds, cheese or cheese flavoring, course salt, cinnamon and sugar, or other topping of your choice.

Directions:
Heat oven to 425 degrees. Combine 2 c all-purpose flour, whole wheat flour, yeast and salt in a bowl. Heat water and honey in saucepan to 125-130 degrees. Add to dry ingredients; mix well. Add enough remaining of the 1 c of flour to make a soft dough. Knead on a floured surface for 5-7 minutes or until smooth and elastic. Divide into 12 portions. Give each child a ball of dough and let them roll them into ropes on a floured surface. They can then shape them into numbers, letters or any shape they desire. Place each creation on a greased cookie sheet. Then let them brush their pretzels with egg or melted butter and sprinkle on their desired topping. Bake for 15-20 minutes or until brown.