Recipes: Bakery

Apple Bread Pudding

Ready in 60 minutes
Makes four 9” pans or 2 Hotel Pans

Nutrition Highlight

Apples are a great source of fiber, which is essential for overall health, especially gut health.

Ingredients
 

• 18 c STALE bread (cut into cubes and leave to dry a day in advance)
• 12 Eggs
• 5 c Half and Half
• 1 c Apple Juice Concentrate
• 2 T Vanilla Extract
• 2 c Light or Dark Brown Sugar
• 2 T Apple Pie Spice (or 1 T Cinnamon and 2 t Nutmeg)
• 2 c Raisins or Dried Cranberries
• 6 c Apples, unpeeled and diced small.
• 3 c Walnuts, toasted.
• 8 T Butter, melted.

Preparation
 

1. Preheat the oven to 325 degrees. Generously oil four 9” baking dishes, Set aside.
2. In a large bowl, combine eggs, half and half, apple juice concentrate, brown sugar, and spices. Stir well to combine.
3. Add in bread cubes and stir to coat. Add in raisins, nuts, and apples. Stir until just combined.
4. Divide mixture into 4 prepared 9” pans or 2 hotel pans. Top each pan with the melted butter.
5. Bake for 35 minutes or until no liquid shows when you tilt the pan. The pudding will appear firm when finished. Serve warm or chilled. Refrigerate leftovers.

Basic Muffins with Five Variations

Ready in 60 minutes
Serves 120 people

Nutrition Highlight

In addition to creating variety, add-ins like pumpkins add extra nutrients like Vitamin C, potassium, and fiber. 

Add-Ins
  

Select one of the following:

1. 6 c Blueberries
2. 6 c Strawberries
3. 6 c Mixed Berries
4. Pumpkin/Squash Muffins:
   1. 6 c Canned Pumpkin or Shredded Zucchini
   2. 3 T Pumpkin Pie Spice
   3. 2 ½ c Nuts (optional)
5. Lemon Poppyseed:
   1. 3 c Lemon Juice
   2. 6 T Poppy Seeds
   3. 6 Packages Lemon Instant Pudding
   4. 3 c lemon juice
   5. 3 c water (Not 6 cups as in original recipe)

Ingredients
 

• 18 c Whole Wheat Flour or All-Purpose Flour
• 5 c Sugar
• 2 ¼ c Buttermilk Powder or Non-Fat Dry Milk Powder
• 6 T Baking Powder
• 2 T Baking Soda
• 2 T Salt
• 2 T Cinnamon
• 2 t Nutmeg
• 12 Large Eggs
• 3 T Vanilla Extract
• 6 c Water
• 2 ¼ c Canola or Vegetable Oil
• Berries or other Add Ins Included at the end of Recipe

Preparation
 

1. Preheat oven to 400 degrees. Prepare muffin tins by adding paper liners or by spraying with Non-Stick Release Spray. Set it aside.
2. In an Extra-Large Mixing bowl combine Flour, Sugar, Milk Powder, Baking Powder, Baking Soda, Salt and Spices. Whisk to combine, making sure Baking Powder and Baking Soda are distributed throughout the mix. Set it aside.
3. In a separate Large mixing bowl combine Eggs, Water, Vanilla, and oil. Stir well to combine.
4. Add wet ingredients to bowl of dry ingredients, stirring until completely mixed.
5. Customize muffin batter with any of the list of suggested add-ins.
6. Using a portion scoop, fill each muffin cup ⅔ of the way full.
7. Decorate the tops with nuts or sanding sugar or sprinkles if desired.
8. Bake at 400 degrees for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out dry.

Blueberry Cornmeal Pancakes

Ready in 20 minutes
Makes about 35 pancakes

Nutrition Highlight

Substitute Whole Wheat Flour for a more nutritious pancake that is higher in nutrients like B vitamins and fiber.

Ingredients
 

• 9 c Flour
• 3 c Blue Cornmeal (or Yellow Cornmeal)
• 12 t Baking Powder
• 6 t Kosher Salt
• 1 ½ c Sugar
• 12 eggs
• 9 c Milk
• ¾ c Butter, Melted
• 6 c Blueberries
• Zest of 1 Lemon

Preparation
 

1. In a large bowl combine all dry ingredients.
2. In a separate bowl, whisk together Eggs, Milk and Melted Butter. Add in Lemon zest.
3. Add wet ingredients to dry ingredients and mix until JUST combined. The batter will be lumpy.
4. Fold in blueberries.
5. Scoop ¼ c amount onto a hot griddle or frying pan. Cook until the bottoms are golden and little bubbles rise and pop on the surface of the pancake. Flip and continue to cook until golden brown and the pancake is thoroughly cooked.

Tips
 

Substitute Whole Wheat Flour for a more nutritious pancake.

Cranberry Cornbread

Ready in 45 minutes
Serves 15 people

Nutrition Highlight

Cranberries are rich in antioxidants and support your skin, digestive system, and heart health. 

Ingredients
 

• 1 cup wholewheat flour
• 1 cup cornmeal
• ⅓ cup sugar
• ⅓ cup maple syrup
• 1 t baking powder
• ½ t baking soda
• 1 t salt
• 1 cup cranberries
• ⅓ cup oil
• 1 egg

Preparation
 

1. Preheat the oven to 400 degrees.
2. Lightly grease your cake pan.
3. Mix all the dry ingredients together.
4. Mix all the wet ingredients together.
5. Mix the dry and wet together without over mixing. Rough chop and fold in the cranberries.
6. Pour the batter into the cake pan and bake for about 20-25 min or until you can put a toothpick in, and it comes out clean.

Tips
 

Freeze the cranberries before adding them in, toss them in the cornmeal before adding them to the mix to help them set. Sub out the maple and or sugar for honey.

Maple Nut Cookies

Ready in 60 minutes
Serves about 36 people

Nutrition Highlight

Whole wheat flour can be substituted for the All-Purpose flour for a more nutritious cookie. 

Ingredients
 

• ½ c unsalted butter, room temperature
• 1 c Dark Brown Sugar
• 1 egg
• ½ c + 1 T Maple Syrup
• 1 t vanilla extract or maple extract (optional)
• 2 c Flour
• ½ t Baking Soda
• ½ t Salt
• ¾ c Walnuts, chopped

Preparation
 

1. Preheat the oven to 350 degrees.
2. Cream butter and sugar in a large bowl. Add in egg and maple syrup. Mix until combined.
3. In a separate bowl whisk together all dry ingredients to combine.
4. Slowly add dry ingredients to wet ingredients and mix to combine.
5. Fold in chopped nuts.
6. Scoop a tablespoon sized amount onto parchment lined baking sheets. Bake for 12 minutes. Makes about 36 cookies.

Tips
 

Any type of nut can be substituted for walnuts. Pecans are a tasty addition.

Nanapun Bread

Ready in 60 minutes
Serves 15-20 people

Nutrition Highlight

Traditional foods offer more than health benefits; they also connect to culture and protect spiritual, emotional, and mental well-being.

Ingredients
 

• 8 cups flour
• 3 tablespoons baking powder
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1 quart buttermilk (can use powdered buttermilk with warm water)

Preparation
 

1. Buttermilk should be warm, may have to let it set out at room temperature for a couple hours. If you use powdered milk, then skip this step.
2. Pre-heat oven to 375 degrees.
3. Mix all dry ingredients together. Pour buttermilk into dry ingredients. Mix until non-stick dough forms.
4. Add a little oil to the dough and hands while mixing. Spray a 9x13 cake pan. Pour mixture into cake pan and make sure it's flat and even.
5. Bake for 30 minutes, check with a knife or toothpick, and make sure it comes out clean. Let cool, cut, then serve, and enjoy.

Tips
 

This recipe will serve 15-20 people. To yield 100 people make this recipe x6 or x7.
*This is a popular bread on the Menominee Reservation. Great with soups or can be served with a berry sauce.

Strawberry Cornbread Cake

Ready in 40 minutes
Serves 20 people

Nutrition Highlight

Using strawberry puree instead of frosting is a great way to increase the sweetness of your dessert while adding vitamins and keeping added sugar low.

Ingredients
 

• 1 c Flour
• 1 c Cornmeal
• ⅓ c Sugar
• 1 t Baking Powder
• 1 t Salt
• ½ t Baking Soda
• 1 egg
• 1 cup Milk
• ⅓ c Oil
• ⅓ c Maple Syrup (optional, if NOT using Maple Syrup, increase Sugar to ⅔ c sugar)
• 1 T Vanilla Extract
• ⅓ c Strawberries, Small dice
• ½ of a 14 oz can of condensed milk (optional for frosting)
• ½ c Strawberry Puree (optional for frosting)

Preparation
 

1. Preheat the oven to 400 degrees.
2. Lightly grease a 9x13 pan. In a medium bowl combine all dry ingredients. Set it aside.
3. In a separate small bowl, combine the Egg, Milk, Oil, Maple Syrup, and Vanilla Extract. Add the wet ingredients to the dry ingredients and stir until thoroughly combined.
4. Fold in the diced strawberries. Pour batter into the prepared pan. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center of the cake comes out “clean” with no wet batter.
5. While the cake is cooling, combine the berry puree and the condensed milk. Poke holes into the top of the cake and pour this mixture over the cake when it has cooled.
6. Cake can be served at room temperature or refrigerated. Top with extra sliced berries if desired.

Tips
 

Any berry can be substituted for strawberries. Peaches or any stone fruit would also make good additions. If using canned fruit, drain off excess water or juice before using. The longer the cake sits before serving, the more the strawberry milk will soak into the cake. For best results, allow the cake to sit for a minimum of 1 hour before serving.

Whole Wheat Bread

Ready in 3 hours
Makes 2 loaves of bread depending on loaf size. The same dough can also be shaped into rolls or bread bowls.

Nutrition Highlight

Choose whole grains for better health! Whole grain food consumption has been shown to lower the risk of cardiovascular disease, type 2 diabetes and some cancers.

Ingredients
 

• 4 c Whole Wheat Flour (plus more flour for the board for the kneading and shaping process.)
• 2 t Sugar
• 2 t Yeast
• 2 t Salt
• 1 ½ c Water, lukewarm. (it is important for the yeast growth that the water is not too hot or cold. Both can inhibit yeast growth and result in a dough that will not rise.)
• 1 T Vegetable Oil or Melted butter

Preparation
 

1. In a measuring cup add the yeast and sugar to the water. Set aside to allow the yeast to activate while you prepare the flour. **The yeast will begin to foam and grow in size. Make sure to use a large enough measuring cup/ bowl to accommodate the growth (A Mason jar works well for this step as it is easy to monitor when the yeast has achieved its desired state).
2. In a large bowl, or in the mixing bowl of an electric mixer fitted with a dough hook attachment combine the flour and the salt. Stir to combine.
3. Check the yeast, sugar and water mixture. It is ready to add to the flour when it has developed a foamy cap. (Similar to a very foamy root beer.) When the mixture has developed a nice foam cap, add in the vegetable oil.
4. Add the yeasted water mixture to the flour salt mixture and stir to combine. If using an electric mixer, set the mixer to medium and allow it to mix for 5 minutes. If mixing the dough by hand, turn the dough out onto a lightly floured surface and knead it for 5 minutes or until the dough becomes smooth and elastic.
5. Place the dough into a greased bowl and cover with a clean towel or plastic wrap. Place the dough someplace warm to rise. Allow the dough to rise until doubled in size. This will take 60-90 minutes (The time of the rise is affected by many factors including temperature and humidity).
6. When the dough has doubled in size, punch the dough down to deflate the rise. Remove the dough from the bowl and turn it out onto a lightly floured surface.
7. Knead the dough a few more times to push the air out of the dough. Shape into loaf shape (or into rolls) and place dough into greased loaf pans. The bread dough can also be formed into a long baguette shape and placed onto a prepared baking sheet. Cover the dough with a light towel or loosely fitting plastic wrap. Allow the shaped dough to rise in the pan for about 30 minutes.
8. Bake in a preheated oven at 350 degrees for about 45-60 minutes, depending on loaf size. The bread should be a golden-brown color and if you tap the bottom of the loaf, it should sound hollow. For best results, allow bread to cool before slicing.

Tips
 

Over time, bread baking will become a process where you can read the dough’s cues as to whether the dough needs more flour or water. 

If you are a beginning baker, use the recipe as more of a guideline than a set of strict rules to follow. Flour and yeast can be affected by many factors including weather, humidity and even how often you bake. In a kitchen where yeast is often used, some of the yeast becomes “wild” and a dough will rise faster in the kitchen of someone who bakes often as compared to someone who rarely bakes.

Flour can also become dry with the weather or length of storage and more water may be needed as a result. Generally, it is better to have a dough that is too wet as opposed to too dry. Extra flour can always be kneaded in during the shaping process if the dough has become too sticky to handle.

Get creative with your loaves! The top of the crust can be brushed with a mixture of 1 egg beaten with 1 T of milk or cream. Brush this mixture over the loaves before baking for extra shine and color in the finished crust. You can also decorate the crust with seeds, Coarse salt, cheese or herbs.

If you want to flavor your dough, things like cheeses, nuts, herbs or spices can be incorporated with the flour/salt mixture in Step 2. For herbs add in 2 T. Cheese amount will be about 1 cup. Nuts or dried fruits will also be about ½ -1 cup.