Bread & Rolls





  Casa de la Musica Piano Studio Ewart Cookbook



Almond Breakfast Round

You can let the round rise overnight and bake it fresh in the morning.

Prep Time: 20 minutes plus refrigerating Baking Time: 35 minutes


  • ½ cup warm water (105°F to 115°F)
  • 1 pkg. active dry yeast
  • 2-½ cups all-purpose flour
  • 1 cup whole wheat flour
  • ¼cup firmly packed brown sugar
  • 1 tsp. ground cardamom or nutmeg, divided
  • ½ tsp. salt
  • ½ cup (1 stick) butter, cut into pieces
  • 2 eggs, beaten
  • ½ cup milk
  • ½ tsp. almond extract
  • ½ cup ground almonds
  • 3 Tbsp. firmly packed brown sugar
  • 2 Tbsp. granulated sugar
  • 2 Tbsp. butter, melted
  • Coarse sugar (optional)


Pour warm water into small bowl. Sprinkle yeast over water; let stand for 5 minutes.

Stir flours, 1/4 cup brown sugar, 1/2 teaspoon cardamom and salt in large bowl. Cut in 1/2 cup butter until mixture resembles fine crumbs. Stir in yeast mixture, eggs, milk and almond extract until combined. Cover and refrigerate 1 to 2 hours or until easy to handle.

Stir almonds, 2 tablespoons brown sugar, granulated sugar and remaining 1/2 teaspoon cardamom in small bowl; set aside.

Turn dough out onto lightly floured surface; divide into 3 portions. Shape each into ball. Cover and let rest for 10 minutes. Roll each portion into 10-inch circle. Place 1 circle on 10-inch pizza pan or large cookie sheet lined with greased foil. Brush with half of melted butter; sprinkle with remaining filling. Top with last dough circle.

Cut stack of dough into 12 wedges with kitchen scissors or sharp knife, cutting to within 1 inch of center. Carefully lift each wedge and turn over twice to create a twist in each piece.

Cover with plastic wrap and refrigerate for 2 to 24 hours before baking. Let stand at room temperature for 20 minutes before baking.

Heat oven to 350°F.

Brush with additional milk and sprinkle with coarse sugar. Bake 30 to 35 minutes or until bread sounds hollow when tapped. Cool slightly on foil on a wire rack. Serve warm.

Makes 12 servings.

Corn Bread

Alice Hockey
1 cup  sifted flour  
¼ cup  sugar  
¾ teaspoon salt  
4 teaspoon  baking powder  
1 cup  cornmeal  
1 cup  milk  
¼ cup   oil  
Mix these ingredients well and pour into greased 9"X9"X2" pan; bake about 20 to 25 minutes at 425 degrees

Chocolate Zucchini Bread

Leona Palmer


1 cup salad oil  
2 cups sugar  
dash of salt.  

Beat in one at a time:  



2 cups grated zucchini not peeled.   
3 cups flour  
3 teaspoons  cinnamon  
½ teaspoons  cloves 
1 teaspoon  soda  
½ teaspoon baking powder  
1 teaspoon nutmeg

Add these dry ingredients to the first mixture and beat well.  Add one 3 ounce box of instant chocolate pudding and some chopped nuts.  Pour into 3 greased bread pans.  Bake one hour or until done at 350 degrees F.  

Crepes «««««

These are for the Party Wedges and Mandarin Shrimp.
egg yolks  
2 whole eggs  
1/8 teaspoon salt  
1 cup flour  
½ cup milk
½ cup water 
1 Tablespoon melted butter

Combine all ingredients in a blender jar and blend for about a minutes.  Scrape down sides with rubber spatula and blender for another 15 seconds.  Cook crepes with a crepe pan over moderately high heat.  Set aside for use in the recipes.  Can be made and frozen as long as you put a piece of waxed paper in between each crepe.


German Pancakes ««

From Caroline Ladely Witt
3 eggs
4 teaspoons butter
½ cup  flour
½ cup  milk
Melt butter in 8" X 8" pan in 400 degree oven.  Whip eggs flour milk together, then pour into pan and bake 20 minutes …….don’t open oven door!!! 

Serve with heated syrup.  Makes an impressive looking dish that's really good.

Glema's Nut Bread


Italian Stuffed Loaves «««««

Shareen Prokup


Frozen bread dough (2 loaves)
Pepperoni -- sliced thinly
Mozzarella Cheese -- grated
Sliced mushrooms -- fresh ones
Sliced green peppers 
Sliced Onions
Sliced olives -- green and/or black
egg white -- whipped

 Thaw bread dough overnight (8 hours).  Elongate loaves and cut lengthwise.  Fill with any or all of        the  above  ingredients.  Pinch closed and allow to rise 4 hours.  Brush egg white over top.  Bake on        cookie sheet at  350 degrees F for 30 minutes or until done.

Orange Cinnamon Biscotti ««

Shareen Prokup
1 cup ground walnuts or almonds
2 cups sugar
2 sticks margarine
1 cup egg sub
4 teaspoons grated orange or lemon peel
2 teaspoons pure vanilla
4 cups flour
3 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon salt

Preheat over to 325 degrees F.  Spray cookie sheets with Pam.

Beat sugar with margarine until blended.  Add 1/4 cup egg sub at a time.  Mix well between each addition.  Beat in orange or lemon peel and vanilla.  

In separate bowl mix flour, baking powder, cinnamon, salt.  Add dry ingredients to creamed mixture.  Mix just until it is incorporated.  Add nuts.

Divide dough into 4 parts with lightly floured hands.  Form into 4 loaves 3 inches wide and 3/4 inch high.  

Bake 35 minutes.  Cool 10.  With Serrated blade slice; place cut side down and bake 12 minutes more.  Turn the slices over; then bake another 12 minutes.



This is the recipe used for homemade pasta, which can be made and frozen.  This makes good spaghetti and/or noodles.
These are the ratios--6 times this would not be uncommon. 
1 cup flour  
1 teaspoon salt  
1 egg
1 Tablespoon olive oil--no substitutes!!!  
1 Tablespoon hot water

Mix well together and roll into balls; let rest 10 minutes. Use the pasta machine to make the spaghetti or noodles or cut by hand.

Poor Man's Doughnuts ««

From my childhood days in the kitchen of Margaret Stemsrud in Ewart, Iowa.  They are called "Poor Man's" because there is no leavening which only the rich could afford.   Margaret's Norwegian husband insisted that she make these when they were married. 
5 eggs Beat  until light and fluffy  
Add 1 cup heavy cream  
1 cup sugar  
2 teaspoons vanilla  
½ teaspoon  salt  

Add enough flour to roll out and cut.  There is no exact measurement for this--you just have to "know" when the dough is right.  Cut into triangles.  Slit  the long side of  the triangle and insert the tip of the triangle through the slit. Fry in deep fat at 380 ° F until brown and coat with either  powdered sugar or a cinnamon/sugar combination.  

Poppy Seed Bread #1 «««

1 package   lemon cake mix with pudding mix  
1 package instant lemon pudding  
1 cup  water  
½ cup  oil  
4 eggs  
¼ cup poppy seed

        Mix all this together well and baked in a greased loaf pans at 350 degrees to 45 to 60 minutes.  

Poppy Seed Bread #2 «

Cream together:  

2 ¼ cups sugar  
1 1/8 cup  oil  
3 eggs  

Sift together: 

3 cups flour  
1 ½ teaspoon salt 
1 ½ teaspoon  baking powder  

Add flour alternating with 1 ½ cups milk to creamed mixture.  

Then add:  

1 ½ Tablespoons poppy seeds  
1 ½ teaspoons almond extract  
1 ½ teaspoons butter flavor
1 ½ teaspoons vanilla

        Mix well, pour into 2 greased loaf pans or a Bundt pan.  Bake at 350° for 45 minutes.

Frost with this:  

¾ cup   sugar  
¼ cup orange juice  
½ teaspoon almond extract  
½ teaspoon  butter
½ teaspoon vanilla  

                Mix and pour over bread in pans while it is still hot.  


Pumpkin Bread  «

Velma Skillman
3 cups  sugar  
2 teaspoons soda  
1 teaspoon cinnamon  
1 teaspoon nutmeg  
½ teaspoon salt  
2 cups  pumpkin 
4 eggs  
1 cup oil  
2/3 cup  water
1 teaspoon vanilla  
¾ cup  chopped nuts 

Add to this:  

3 1/3 cups  flour  

                Mix all ingredients and pour into greased bread pans and bake at 350 degrees for 40 minutes.  


Sour Dough Cinnamon Rolls ««

¾ cup   butter 
½ cup + 1/3 cup  granulated sugar  
1 teaspoon   salt  
1 cup  milk, scalded  
1 ½ teaspoons baking soda  
2 cups       sour dough starter
5 cups flour  
1 teaspoon cinnamon  
½ cup light brown sugar  
¼ cup honey  



Add one quarter cup of the butter, one half cup of the granulated sugar and the salt to the milk.  Stir to melt butter.  Cool to room temperature.  Dissolve the baking soda in a little warm water.  When milk mixture is cool, add the sour dough starter and the dissolved baking soda.  Stir in enough flour to make a soft dough. Knead on a lightly floured board until smooth.  Place in a clean greased bowl, cover and let rise in a warm place until doubled in bulk.  Punch dough down.  Roll out into a rectangle.  Spread with one quarter cup of the  remaining butter.  Combine remaining granulated sugar with the cinnamon and sprinkle over.  Roll rectangle from the long end like a jellyroll and cut into one inch slices.  Heat remaining butter, the brown sugar and honey in a saucepan.  Pour into a 9X5X3 inch loaf pan.  Set the rolls, cut side up, in the butter-brown sugar mixture. Cover and let rise in a warm place until doubled in bulk.  Preheat oven to 375 degrees.  Bake fifteen to twenty minutes, or until done.  Yield:  2 dozen.  


Sour Dough French Bread ««

½ cup milk, scalded  
2 T. sugar 
½ teaspoon  salt  
1 T. shortening  
1 cup sour dough starter  
2  ¼ cups flour, approximately  
yellow corn meal  

Combine the milk, sugar, salt, and shortening and stir  to melt the shortening. Let cool to lukewarm.  Add the sour dough starter and enough flour to make a medium-stiff dough.  Turn onto a lightly floured board and knead until smooth.  Shape into a loaf and place on a greased baking sheet that has been dusted with corn meal.  Cover loaf and let rise until doubled in bulk.  Preheat the oven to 400 degrees F.  Make diagonal slashes over surface of bread and brush with water.  Bake 40 minutes or until done, brushing with water twice during baking.  Yield:  One loaf.  Be sure to replenish the starter so you will have some to use the next time you want bread!  


Sour Dough Pancakes «««««

From Mary Lou Iverson
1 cup sour dough starter   (Start the Starter the night before)
1 cup flour
3 Tablespoons brown sugar or raw sugar
1 egg
1 + tsp. baking soda
1/2 tsp. salt
1 Tablespoon cooking oil
1 cup milk
These are the ratios for 8 medium sized pancakes.  Just increase the numbers to accommodate the number of people at the table. 

Mix ingredients together; will be kind of lumpy.  It is okay to use a whisk.  Cook on a medium hot griddle, primed with a bit of butter.  Serve with fresh fruit like raspberries, strawberries, or blueberries.  These pancakes taste very similar to the ones we had in Talkeetna, Alaska.




Sour Dough Pecan Coffeecake ««

6 Tablespoons butter
1 cup  sugar  
½ tsp  vanilla  
1 ½ cups  flour  
1 teaspoon baking soda  
½ cup sour dough starter  
½ cup  milk  
½ cup chopped nuts dusted in 1 T. flour


Cream butter and sugar; add the egg and vanilla.  Combine remaining ingredients except for the nuts. Pour into a greased pan and bake at 350 degrees F. 



¾ cup  brown sugar  
4 Tablespoons corn starch  
¼ teaspoon salt  
½ cup  chopped pecans, sautéed in butter  
¼ cup water  

Combine light brown sugar, cornstarch and salt in saucepan, stirring to mix well.  Stir in water, cook, stirring constantly.  Boil one minute.  Sauté pecans in butter and add to the boiled mixture.  Cool till mixture is thick enough to spread on the cake.  

Sour Dough Starter «««««

2 cups  flour
2 cups lukewarm water
1 pkg.  active dry yeast ( 2 ¼ teaspoon) 
1 teaspoon sugar  

Mix together in a crock; let it sit out at room temperature for about 3 days before using.  Replenish supply by adding equal quantities of flour and water.  


Stuffed French Toast  ««

8 ounces Philadelphia cream cheese
1 teaspoon vanilla
½ cup  pecans
16 ounce loaf French bread
½ pint (1 cup) whipping cream
½ teaspoon vanilla
½ teaspoon nutmeg
2 Tablespoons butter
12 ounces apricot preserves
½ cup orange juice
1 Tablespoon orange liqueur (optional)
Beat cheese and 1 teaspoon vanilla until fluffy.  Stir in nuts.

Slice bread into 18 slices, cutting a pocket in each.  Fill with 1 Tablespoon of cheese and nut mixture.

Beat eggs, cream, and remaining vanilla along with nutmeg.

Dip slices, cook on med-low griddle 1½-2 minutes per side.

Heat preserves, juice and liqueur, stirring often.  Top slices.

May be pre-made, chilled under foil, and baked at 350 degrees 10-15 minutes.


Sunday Sourdough Doughnuts «

2 cups flour 
1 teaspoon baking powder  
½ teaspoon  nutmeg  
¼ teaspoon  cinnamon  
½ teaspoon  baking soda  
½ teaspoon  salt  
½ cup sour dough starter  
2 T. oil  
2 egg yolks or 1 whole egg beaten slightly  
½ cup buttermilk or sour milk  
Oil  Heated to 390 degrees for frying the doughnuts

Sift the dry ingredients together.  Stir in all wet ingredients, mixing well and until thoroughly blended.  Roll out about ½ inch thick and cut out the doughnuts.  Fry in at least 2 inches of not fat turning to keep brown on both sides.  Drain.  Dust with confectioners' sugar, granulated sugar, cinnamon, sugar, or top with a thin confectioners' sugar glaze.  Makes about 17 doughnuts.  

Casa de la Musica Piano Studio Ewart Cookbook

Table of Contents Beverages Appetizers Condiments Bread & Rolls Vegetables Soup & Sandwich Salads Main Dishes Casseroles Desserts Reference Gone to the Dogs!