Banana Bread
This recipe came from Brett’s mom. It’s super easy and yummy and a great
way to use over-ripe bananas
1 cup sugar
¼ cup melted butter
2 egg yolks-beaten
3 banannas mashed
2 cups flour
1 t. baking soda
½ t. salt
1 T. sour cream
Mix all items together in a bowl. Put it in a loaf pan and bake at 350
degrees for 1 hour. Remove from
oven and spread with melted butter, cinnamon, and sugar.
Macaroni Grill’s Foccacia
(6-8 servings)
9 Tbsp. Olive oil (divided use)
3 cup unsifted all purpose flour
¾ cup unsifted semolina flour
½ tsp salt (divided)
1 ½ Tbsp quick rising dry yeast
1 ½ cups hot (between 120 and 130
degrees) milk
1 Tbsp fresh rosemary leaves
Pour a scant
tablespoon of olive oil into a 9-inch-square cake pan; spread evenly to cover
bottom and side. Place all-purpose
flour, semolina flour, 2 tablespoons of the olive oil, ¼ teaspoon of the salt
and all the yeast in the bowl of a mixer fitted with a dough hook. (the mixing can be done by hand as
well.) Blend ingredients on medium
speed. Reduce speed to low and
slowly add hot milk. Raise the
speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes
by hand). Sprinkle bottom of cake
pan with a little flour. Remove
dough from bowl and spread ouot evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degres. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and
rosemary. Bake for 20
minutes. Remove from oven and drizzle
with remaining oil. Eat with olive
oil and balsamic vinegar.
Pear Bread
This is a great way to
use pears that are just a little past their prime.
Mix dry
ingredients:
3 cups flour
1 tsp soda
¼ tsp baking
powder
1 tsp salt
1 Tablespoon
cinnamon
Mix wet
ingredients:
1 tsp.
vanilla
¾ cup oil
3 eggs, well
beaten
2 cups sugar
2 cups grated
pear (preferably peeled)
1 cup chopped
pecans
Combine wet
and dry ingredients. Grease loaf
pan. Bake in 325̊ oven for 45
minutes.
Red Lobster Biscuits
I like to replace the
garlic powder with 1-2 fresh garlic and the dried parsley with fresh parsley
2 ½ cups
Bisquick
¾ cup cold
milk
4 Tbsp cold
butter
¼ tsp garlic
powder
1 heaping cup
grated cheddar cheese
Preheat oven
to 400̊. Combine Bisquick with
butter in a bowl using a pastry cutter.
Don’t mix too thoroughly.
There should be small chunks of butter about the size of peas. Add cheddar cheese, milk and garlic
powder. Mix by hand, but don’t
over mix. Drop ¼ cup portions onto
ungreased cookie sheet. Bake 15-17
min. or until light brown.
Topping:
2 Tbsp.
butter
¼ tsp. dried
parsley flakes
½ tsp. garlic
powder
Melt butter
in microwave. Stir in garlic
powder and parsley flakes. Brush
over tops of cooked biscuits.
Makes about 1 dozen.
Spicy Pineapple Zucchini
Bread
This is from my
neighbor, Sylva Strain. I had been
looking for a really yummy zucchini bread recipe for years. Once I tried this one, I knew I didn’t
have to look any more.
3 large eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
2 cups
zucchini, coarsely shredded
1 cup crushed
pineapple, drained
3 cups flour
2 tsp. baking
soda
1 tsp. salt
½ tsp. baking
powder
1 ½ tsp.
cinnamon
¾ tsp. nutmeg
1 cup pecans,
chopped
Beat eggs to
blend. Add oil, sugar and
vanilla. Continue beating mixture
until thick and foamy. With spoon,
stir in zucchini and crushed pineapple.
In separate bowl, combine flour, baking soda, salt, baking powder,
cinnamon and nutmeg. Add this to
egg mixture along with nuts. Stir
until well-blended. Bake at 350̊
for 45 minutes in small foil pans.
Cool. Makes about 7 small
loaves.
Addictive Blueberry
Muffins
This is a recipe from
the Buffalo Ridge cookbook. We
took the streusel from another recipe from the same cookbook. They are so good, I ate 4 the first
time we made them!
½ cup butter
1 cup sugar
2 eggs
1 Tbsp.
vanilla
2 tsp. baking
powder
¼ tsp. salt
2 ½ cups
fresh blueberries (or 1 12-oz. can, drained)
2 cups flour
½ cup milk
Streusel:
½ cup sugar
½ tsp.
cinnamon
1/3 cup flour
¼ cup butter
or margarine
Pampered Chef
Caramel Sprinkle, if available
Preheat oven
to 375̊. Beat butter until
creamy. Add sugar and beat until
pale and fluffy. Add eggs, 1 at a
time, beating after each. Add vanilla,
baking powder and salt. Mix
well. If using fresh blueberries,
mash ½ cup and mix in batter. Mix
the flour and milk into the batter, ½ at a time, beating after each
addition. Stir in remaining
blueberries. Spoon into lined
muffin tins. For streusel, in a
small bowl, combine sugar, flour and cinnamon; cut in butter until
crumbly. Divide over muffin batter
(appx. 1 Tbsp. each muffin) and sprinkle with Pampered Chef Caramel Sprinkle,
if available. Bake for 20-25
minutes or until brown and toothpick inserted comes out clean. Makes 18 muffins.
60 Minute Cinnamon Rolls
w/ Raspberry Variation & Cream Cheese Frosting
These are fabulous and
they only take about an hour from start to finish! The full recipe is tough on most mixers, so I usually half it if I don't have my Bosch.
3 ½ cups warm
water
¾ cup sugar
6 Tbsp. yeast
1 Tbsp. salt
3 eggs
1 cup oil
10 ½ cups flour, divided
1 cup butter,
softened, divided
cinnamon
brown sugar
Preheat oven
to 375°. In a shallow
container, sprinkle sugar over warm water. Sprinkle yeast over sugar. In the bowl of a mixer, add salt, eggs, oil, and 5 cups
flour. Add yeast mixture. Mix well until lumps are gone. Add remaining 5 ½ cups flour. Dough will start to pull away from
sides of bowl and leave the sides of the bowl clean. It will be softer
and stickier than normal dough, so don't add too much flour--it will make the rolls heavy and tough.
Knead with dough hook for 5 min.
Spray counter with Pam. Divide the dough in half. Roll one half of the dough into a rectangle ½-1/3” thick.
Spread with ½ cup butter. Spread with a thin layer of brown sugar. Sprinkle with cinnamon over the top of the brown sugar. Roll long way and pinch to seal. Cut into 1” thick slices using dental floss. Melt ¼ cup of the remaining butter in bottom
of sheet pan. Dip each slice in
the butter then flip over and place on sheet pan (you can skip this step and they turn out fine. Sometimes I just smear the sheet pan with a generous amount of butter). Let rise 10-20 minutes. Repeat with remaining half of the dough. Bake for 15-20 minutes.
Raspberry Variation
I found this on
Pinterest. Soooo good!
Filling:
1 10-oz pkg.
frozen raspberries, not thawed (try different berries or a combination) (I used
about 3 cups of berries for ½ the recipe of cinnamon rolls)
1/2 cup plus
2 Tbsp. sugar
2 teaspoon
cornstarch
1-2 tsp.
cinnamon, optional
In a medium
bowl, toss the frozen raspberries with the sugar and cornstarch (and optional
cinnamon). Spread the raspberry
filling evenly over the dough (do not spread butter). Tightly roll up dough and follow remaining instructions for
60 Minute Cinnamon Rolls.
Cream Cheese Frosting
For cinnamon rolls
8 oz. cream cheese, softened
½ cup butter
(sometimes I reduce this to ¼ cup)
2 tsp.
vanilla
½ tsp.
cinnamon
¼ tsp. nutmeg
4 cups powdered
sugar (can be reduced)
Beat all
ingredients together until smooth.
Spread over warm cinnamon rolls.
Bread for Bread Bowls or
Bread Sticks
I think this came from
Tamara Jensen.
2/3 cup warm
water
2 Tbsp. yeast
4 Tbsp. sugar
1 Tbsp. salt
4 Tbsp. oil
2 ½ cups very
warm water
2 cups flour
5 ½ cups
flour
Sprinkle
yeast and sugar over 2/3 cup warm water.
Set aside. In bowl of
mixer, add salt, oil, 2 ½ cups very warm water, and 2 cups flour. Mix well. Add 5 ½ cups flour.
Knead for 5 minutes. Place
in oiled bowl and oil all sides of dough.
Raise for 30 minutes. Shape
into bowls or breadsticks. For
breadsticks, brush with butter and sprinkle with parmesan cheese. Raise for 15 minutes. For bowls, let raise 30-60
minutes. Bake 15-20 minutes at 400°.
Classic 100% Whole Wheat Bread
This is a simple, yummy recipe for whole wheat bread. I
found it on the internet.
1 to 1 1/4 cups lukewarm
water* (more in winter or dry climate; less in summer or humid climate)
1/4 cup vegetable oil
1/4 cup honey, molasses, or
maple syrup
3 1/2 cups whole wheat
flour
2 1/2 tsp. instant yeast
(or 1 packet active dry yeast) dissolved in 2 Tbsp. of the water in the recipe*
1/4 cup dry milk
1 1/4 tsp. salt
In a large bowl, combine all of the ingredients and stir till the dough
starts to leave the sides of the bowl. Transfer the dough to a lightly
greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it
begins to become smooth and supple. (You may also knead this dough in an electric
mixer or food processor, or in a bread machine programmed for "dough"
or "manual".) Note: This dough should be soft, yet still
firm enough to knead. Adjust its consistency with additional water or
flour, if necessary. Transfer the dough to a lightly greased bowl or
large measuring cup, cover it, and allow the dough to rise till puffy though
not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of
your kitchen. Transfer the dough to a lightly oiled work surface, and
shape it into an 8" log. Place the log in a lightly greased 8
1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased
plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the
center has crowned about 1" above the rim of the pan. Towards the
end of the rising time, preheat the oven to 350°. Bake the bread for
35 to 40 minutes, tenting it lightly with foil after 20 minutes to prevent
over-browning. The finished loaf will register 190° on an instant-read
thermometer inserted into the center. Remove the bread from the oven, and
turn it out of the pan onto a rack to cool. If desired, rub the crust
with a stick of butter; this will yield a soft, flavorful crust. Cool
completely. 1 loaf.
Dinner Rolls w/
Honey Butter (& Orange Roll
Variation)
Amazing! Not only are they delicious, but I
managed to not mess them up. For
some reason, I can’t make rolls.
This recipe is from Our Best Bites.
2 cups whole
milk (best not to substitute less fat)
½ cup plus 1
Tbsp. sugar, divided
1/3 cup
butter
2 tsp kosher
salt
2 packages (4
½ tsp.) active dry or bread machine yeast
2/3 cup warm
(105-115°) water
8-9 cups
flour, divided
3 beaten eggs
Combine milk.
½ cup sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm (to speed up
the process, set into an ice bath).
If it is too hot, it will kill the yeast. While the milk mixture is cooling, dissolve the yeast and 1
Tbsp. sugar in warm water. Let
stand about 10 minutes. If the
yeast hasn’t bubbled, start again with new yeast. In a large mixing bowl, combine 3 cups of flour and milk
mixture. Beat on low for 30
seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs. Stir in as much of the remaining flour
as needed to make a soft dough. It
will be very soft—it will come away from the sides of the bowl, but it will
still stick to your finger when you touch it. If you add too much flour, the rolls will be heavy and
dense. Place the bowl in a warm
place and cover with a clean towel (I prefer pam-ed plastic wrap); allow to
rise 1 hr. Punch down dough. It will still be sticky. Lightly flour your work surface and
turn dough out onto surface.
Divide in half. The dough
will have absorbed the flour and not be sticky any more. Spray 2 9x13 pans with cooking
spray. Roll first portion of dough
into a rectangle and cut it into 12 equal pieces with a pizza cutter. Shape each piece into a ball and place
in the prepared pan. Cover with a
clean cloth (or plastic wrap) and allow to rise in a warm place for about 30
minutes. When the dough has about
15 minutes to go, preheat the oven to 375°. Bake for 15-18 minutes or until golden brown. Remove from oven. Rub a stick of cold butter over the
tops of the rolls. Makes 24 rolls.
Honey Butter
1 cup real
butter, softened
2/3 cup honey
¾ cup
powdered sugar
Beat all
ingredients until fluffy. Serve at
room temperature.
Orange (or Lime) Roll Variation
I made this the first
time for Easter. I included the
directions for shaping the rolls into bunnies. I hope it makes sense because they are incredibly cute!!!
Add to
regular roll recipe according to directions below:
4 Tbsp.
finely shredded orange peel (or 2 Tbsp. finely shredded lime peel)
½ cup orange
juice (or 4 Tbsp. lime juice and 4 Tbsp. water)
For glaze:
3 cups sifted
powder sugar
2 tsp. finely
shredded orange peel (or 2 tsp. finely shredded lime peel)
4-6 Tbsp.
orange juice (or 4-6 Tbsp. milk)
Add orange
peel and orange juice to batter with beaten eggs. Proceed with the recipe as instructed. To form bunnies, roll half the dough
into rectangle, 10” wide. Cut into
strips, appx. 1.5” wide. Roll each
strip into a rope. Fold a rope in
half and twist around the middle twice.
Point the loose ends up for the ears. The bottom looped part is the bottom and the twisted middle
is the head. Form a small ball of
dough and place in the middle of the loop for a tail. Make sense? Let
rise and cook as directed in recipe above.
For glaze, in
a small bowl, combine powdered sugar and orange peel. Stir in enough juice for drizzling consistency. Frost rolls while warm. The rolls will absorb glaze if left
overnight, so save extra to re-glaze or wait until before serving.
Uncle Bob’s Cornbread
This is from my
sister-in-law, Jen. I’m not sure
who Uncle Bob is, but his cornbread is GREAT! It’s sweet and moist.
I like to mix corn kernels into it, but I’m the only one in the
family. This is great with the
honey butter from above as well!
½ cup butter
2/3 cup sugar
2 eggs
1 cup
buttermilk
½ tsp. baking
soda
1 cup
cornmeal
1 cup flour
½ tsp. salt
Preheat oven
to 375°. Butter 8” pan
or line muffin tins. In a bowl,
melt butter. Stir in sugar. Add eggs. Beat by hand.
Combine soda with buttermilk.
Add to mix and stir. Stir
in everything else. Don’t overmix. Pour into pan or tin. Bake 25-30 minutes for 8” pan or until
golden brown and toothpick comes clean.
The Perfect Loaf of
Bread
I love crusty chewy french
bread, but I’ve never known how to reproduce that at home. I found this on Pinterest. It is incredibly simple and makes a
delicious loaf with the perfect combination of chewy and crusty.
3 cups flour
1 ½ cups
water (doesn’t need to be warm)
¼ tsp. yeast
½ Tbsp. salt
olive oil for
coating
extra flour
for dusting
Mix all of
the dry ingredients in a medium bowl.
Add water and incorporate by hand or with a wooden spoon for 30 seconds
to 1 minute. Lightly coat the insde
of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and
let the dough rest 12 hours at room temperature. Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the
bowl or on the work surface. Shape
the dough into a ball. Generously
coat a cotton towel (not terrycloth) with flour; place the dough seam side down
on the towel and dust with flour.
Cover the dough with a cotton towel and let rise 1-2 hours at room
temperature, until more than doubled in size. Preheat oven to 450-500°. Place a 6-8 qt. pot with a lid (Pyrex glass, Le Creuset cast
iron, ceramic, or I use my camping cast iron dutch oven) in the oven at least
30 minutes prior to baking to preheat.
Once the dough has more than doubled in volume, removed the pot from the
oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes, then remove the lid
and bake 15-30 minutes uncovered, until the loaf is nicely browned (I only
needed 25-30 minutes total—it was already nicely browned when I took the lid
off. The convection oven may be
the difference?). Allow to cool
completely before slicing (yeah—good luck with that!)
Raspberry White
Chocolate Muffins
These are almost more of
a cupcake than a muffin. They are
so decadent!
2 cups flour
½ cup sugar
½ cup packed
brown sugar
2 ½ tsp.
baking powder
¾ cup milk
1 egg,
lightly beaten
¼ cup butter,
melted
1 ½ cup white
chocolate chips
1 ½ cups
fresh or frozen raspberries (or blueberries)
Preheat oven
to 375°. Combine flour,
sugars, and baking powder in large bowl.
Add milk, egg and butter.
Fold in white chocolate chips and raspberries. Spoon into prepared muffin cups (almost to the top). See below for streusel topping. Bake for 22 minutes. Makes 18 muffins.
For streusel
topping:
1/3 cup sugar
¼ cup flour
¼ tsp. cinnamon
3 Tbsp. butter
Combine all
ingredients, cutting in butter until crumbly. Sprinkle on muffins before baking.
For an even
more decadent topping, skip the streusel and drizzle the baked muffins with
melted white chocolate.
Pumpkin Bread
This is originally from
Family Fun magazine. It’s my
favorite pumpkin bread recipe. The
cream cheese option makes it unbelievable!
2 cups canned
pumpkin
3 cups sugar
1 cup water
1 cup oil
4 eggs
3 1/3 cups
flour
2 tsp. baking
soda
2 tsp.
cinnamon
1 tsp. salt
1 tsp. baking
powder
½ tsp. nutmeg
¾ tsp. ground
cloves
Heat oven to
350°. Combine
pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed.
Measure flour, baking soda, cinnamon, salt, baking powder, nutmeg, and
ground cloves, then stir until combined.
Slowly add dry ingredients to pumpkin mixture; beat until smooth. Grease two loaf pans and dust with
flour. Divide batter between
them. Bake 60-70 minutes. Cool 10-15 minutes, then remove from
pan.
For
mini-muffins, spray mini muffin pan with cooking spray with flour. Spoon 1 Tbsp. batter into each
well. Pipe cream cheese filling
into the raw batter. Bake for 8-10
minutes or until toothpick comes out clean.
Cream cheese
filling option:
2 blocks
cream cheese
2 cups
powdered sugar, or to taste
Beat together
until smooth. Spoon into pastry
bag and follow directions above.
Pao de Queijo (Brazilian
Cheese Bread)
We made these for our
Brazilian meal when Steven was called on his mission. They taste very similar to the ones we had at the Brazilian
restaurant. They are supposed to
be a little rubbery on the inside.
½ cup butter
1/3 cup water
1/3 cup milk
1 tsp. salt
2 cups
tapioca flour (we found it at the Asian/International market)
1 garlic
clove, minced
2/3 cup
freshly grated Parmesan cheese
½ cup
Monterrey jack or mozzarella cheese, grated
2 beaten eggs
Preheat oven
to 375°. Pour butter,
water, milk and salt into a large saucepan and place over high heat. When the mixture comes to a boil,
remove from heat immediately and stir in tapioca flour and garlic until
smooth. It will be very thick and
difficult to stir. Set aside to
rest for 10-15 minutes. Stir the
cheese and egg into the tapioca mixture until well combined. The mixture will be chunky. Drop rounded 2-3 Tbsp.-sized balls onto
an ungreased baking sheet. Spray
hands with Pam and form into smoother balls. Bake until the tops are lightly browned, 15-20 minutes. Best served warm—not very good
reheated. Serves 6.
