72 cool rise Recipes

dry yeast, sugar, warm water (not hot ), melted butter, cooled slightly, warm water, salt, flour, cornmeal, egg white, slightly beaten

self rising flour, sugar, cinnamon, vegetable oil, vanilla , ext, eggs (beaten ), overripe mashed bananas, crushed pineapple in juice, coconut, crushed pecans (optional), french vanilla instant pudding, milk, lemon extract

self-rising flour, chopped pecans, melted margarine, cream cheese, softened, sugar, cool whip, cool whip, instant chocolate pudding mix, milk

walnuts (4 1/2 oz), toasted and cooled, cake flour (not self-rising), salt, cinnamon, sugar, eggs , warmed in a bowl of hot water 5 minutes and then separated, canadian whiskey, vanilla, unsalted butter, melted and cooled, maple meringue buttercream, walnut brittle

yogurt, milk, baking soda, sugar, butter, melted and cooled, eggs, lightly beaten, quick-rising yeast, unbleached white flour, salt, poppy seeds or 1/2 tsp sesame seeds

unsalted butter, melted and cooled , plus additional for brushing molds, cake flour (not self-rising; sift before measuring), baking powder, salt, eggs, vanilla, granulated sugar, grated fresh lemon zest, confectioners sugar for dusting

unsalted butter, melted and cooled, light brown sugar (2 1/4 cups packed), self-rising flour, eggs, lightly beaten, vanilla, pecans, chopped (3 1/2 oz)

eggs, vegetable oil, milk, sugar, vanilla extract, self-rising flour, tart apples, peeled, cored and thinly sliced, ground cinnamon, unsalted butter, melted and cooled, sugar, egg

whole potatoes boiled and cooled, eggs, self-rising flour, all-purpose flour

dry active yeast, warm water, oil, sugar, salt, eggs, beaten, flour

flour, dry yeast (or cakes of yeast), water, warm (105-115 degrees ), milk, warm (105-115 degrees ), sugar, salt, shortening, cooking oil

flour, yeast, sugar, salt, margarine, softened, eggs, margarine, sugar, cinnamon, butter, softened cream cheese, vanilla or 1/2 tsp maple flavoring, powdered sugar, sugar, margarine, water

flour, yeast, warm water, warm milk, sugar, salt, margerine or shortening (melted), cooking oil

flour, yeast, warm water, warm milk, sugar, salt, margarine or shortening cooking oil.

maple monkey loaf, all-purpose flour (4 1/2 to 5 cups), sugar, rapid rise yeast, salt, milk, water, butter or margarine, eggs, maple syrup, chopped walnuts, in large bowl, combine 2 cups flour , sugar, undissolved yeast and salt. heat milk, water and 5 tbsp butter until very warm (120o to 130of); stir into dry ingredients. stir in eggs and enough remaining flour to make soft dough. knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. cover; let rest on floured surface 10 minutes., divide dough into 32 pieces; roll into balls. melt remaining 3 tbsp butter; dip balls in butter. in bottom of greased 10-inch tube pan with non-removable bottom, evenly layer 1/3 cup syrup, 1/2 cup walnuts and 16 balls. repeat layers. top with remaining 1/3 cup syrup. *cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes., bake at 375of for 35 minutes or until done; cover with foil during last 10 minutes to prevent excess browning. cool in pan on wire rack for 10 minutes. invert onto serving plate., notes : *cool rise method : shape loaf as directed. cover tightly with plastic wrap; refrigerate 2 to 24 hours. to bake, remove from refrigerator, uncover dough and let stand 10 minutes at room temperature. bake and cool as directed.

milk, cooled, scalded, salt, sugar, cornmeal (white preferred ), butter, flour

unsalted butter, cut into 1-inch pieces and softened , plus additional for buttering pans, cake flour (not self-rising), baking powder, baking soda, salt, ground cinnamon, freshly grated nutmeg, ground ginger, ground allspice, light brown sugar, eggs , at room temperature 30 minutes, pure vanilla extract, sour cream, pecans, toasted, cooled, and finely chopped (3 oz), cream cheese, softened, unsalted butter, softened, grated fresh lemon zest, sugar (from a 1-lb package), fresh lemon juice, pecans, toasted, cooled, and finely chopped (5 oz)

step 1, self-rising flour, melted margarine, chopped pecans, mix together and press into a 9 x 12 pan. bake at 350 degrees for 25, minutes. let cool. (this can be done the day before ), step 2, cream cheese, conf. sugar, tub cool-whip, mix until smooth. spread onto first layer ., step 3, fresh peaches and spread onto second layer., step 4, sugar, corn starch, peach jello, water