3 c. all-purpose flour
3/4 tsp salt
1 tsp baking soda
2 c. white sugar
1 tsp ground cinnamon
1 c. chopped walnuts (opt.)
3 eggs, beaten
1 c. veg. oil
2 c. mashed very ripe banana
1 8 oz can crushed pineapple, drained
2 tsp vanilla
1 c. flaked coconut
1 c. maraschino cherries, diced.
Grease two 9x5 loaf pans. Combine flour, salt, baking soda, sugar and cinnamon. Add walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into pans. Bake at 350 degrees for 60 minutes.
Notes: I haven't actually made this myself, however I have tasted it and LOVED it. I must make it for my own family soon.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Tuesday, March 15, 2011
Monday, January 10, 2011
Cinnamon Swirl Bread
Some of you may have seen this on The Idea Room, but I tried it and am giving it a full endorsement by posting it here. You'll see that Rhett agrees.
Filling (and Topping):
1/2 c. granulated sugar
1/4 c. light brown sugar
5 t. ground cinnamon
Bread:
1/2 c. whole milk (I used 2%), heated on stove top to 110 degrees (or microwaved for 40-45 seconds)
4 T. unsalted butter, (3 of them melted)
3 large egg yolks
4 1/4 c. flour, plus more if needed (can do half white and half wheat)
2 1/4 t. rapid rise yeast (1 pkg.)
1 T. sugar
1 1/2 t. salt
1. In a small bowl, combine your filling/topping ingredients. Measure out 1/4 cup of your mixture and set the rest aside.
2. In a small bowl, whisk together the milk, melted butter, and egg yolks. Then, in the bowl of your stand mixer, combine the 1/4 cup of cinnamon mixture, 1 T. sugar, yeast, flour, and salt.
3. Using your dough hook, mix on low and slowly add the milk mixture. After the dough comes together, increase your speed to medium and mix the dough until it is smooth and comes away from the sides of the bowl. Your dough should stick to the bottom of your bowl, but not too the sides. You may need to add more flour if needed.
4. Turn out your dough onto a lightly floured surface and form into a smooth round ball. Place in a greased bowl, turning to coat. Cover with plastic wrap and allow to rise for about an hour, or until dough has doubled in size. [If using instant yeast, you can skip this. Note that instant is different from rapid.]
5. Spray a 9x5 loaf pan with cooking spray. On a lightly floured surface, press dough into a 20 x 8 inch rectangle, with the short side facing you. Using a spray bottle filled with water, lightly spray the dough. Sprinkle on the cinnamon sugar mixture (reserving about 2-3 T.), leaving a 2-inch border along the top to seal. Lightly spray the cinnamon sugar with the water.
6. Adjust oven rack to middle position, and heat oven to 350 degrees. Melt 1 T. of butter and brush over top of dough. Sprinkle with remaining sugar, and bake until top is deep brown, about 45 to 60 minutes. Turn bread out and cool on wire rack.
Filling (and Topping):
1/2 c. granulated sugar
1/4 c. light brown sugar
5 t. ground cinnamon
Bread:
1/2 c. whole milk (I used 2%), heated on stove top to 110 degrees (or microwaved for 40-45 seconds)
4 T. unsalted butter, (3 of them melted)
3 large egg yolks
4 1/4 c. flour, plus more if needed (can do half white and half wheat)
2 1/4 t. rapid rise yeast (1 pkg.)
1 T. sugar
1 1/2 t. salt
1. In a small bowl, combine your filling/topping ingredients. Measure out 1/4 cup of your mixture and set the rest aside.
2. In a small bowl, whisk together the milk, melted butter, and egg yolks. Then, in the bowl of your stand mixer, combine the 1/4 cup of cinnamon mixture, 1 T. sugar, yeast, flour, and salt.
3. Using your dough hook, mix on low and slowly add the milk mixture. After the dough comes together, increase your speed to medium and mix the dough until it is smooth and comes away from the sides of the bowl. Your dough should stick to the bottom of your bowl, but not too the sides. You may need to add more flour if needed.
4. Turn out your dough onto a lightly floured surface and form into a smooth round ball. Place in a greased bowl, turning to coat. Cover with plastic wrap and allow to rise for about an hour, or until dough has doubled in size. [If using instant yeast, you can skip this. Note that instant is different from rapid.]
5. Spray a 9x5 loaf pan with cooking spray. On a lightly floured surface, press dough into a 20 x 8 inch rectangle, with the short side facing you. Using a spray bottle filled with water, lightly spray the dough. Sprinkle on the cinnamon sugar mixture (reserving about 2-3 T.), leaving a 2-inch border along the top to seal. Lightly spray the cinnamon sugar with the water.
6. Adjust oven rack to middle position, and heat oven to 350 degrees. Melt 1 T. of butter and brush over top of dough. Sprinkle with remaining sugar, and bake until top is deep brown, about 45 to 60 minutes. Turn bread out and cool on wire rack.
Friday, December 10, 2010
Cheesy Cornbread
1 cup melted butter (I use ¾ cup)
1 cup sugar
4 eggs
1 can cream-style corn
1 cup flour
1 cup cornmeal
4 teaspoons baking powder
¼ teaspoon salt
1 cup shredded cheddar cheese
Optional:
1 can green chillies or chopped jalapenos, crumbled Bacon, and/or green onion
Combine butter, sugar, eggs, and corn. Next add the remaining 4 dry ingredients and the cheese. Stir just to combine. Do not over-mix.
Pour the mixture in a 9x13 inch pan. Preheat the oven to 350 degrees. Then turn the temperature down to 300 degrees and bake for 50 minutes.
1 cup sugar
4 eggs
1 can cream-style corn
1 cup flour
1 cup cornmeal
4 teaspoons baking powder
¼ teaspoon salt
1 cup shredded cheddar cheese
Optional:
1 can green chillies or chopped jalapenos, crumbled Bacon, and/or green onion
Combine butter, sugar, eggs, and corn. Next add the remaining 4 dry ingredients and the cheese. Stir just to combine. Do not over-mix.
Pour the mixture in a 9x13 inch pan. Preheat the oven to 350 degrees. Then turn the temperature down to 300 degrees and bake for 50 minutes.
Friday, September 24, 2010
Whole-Wheat Banana Nut Muffins
3/4 c. all-purpose flour
1 1/4 c. whole wheat flour
3/4 t. baking soda
1/2 t. salt
1 t. cinnamon
3/4 c. sugar
1/4 c. honey (or 1/4 c. sugar if you prefer, or I did 2 T. sugar and 2 T. honey)
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe bananas (about three bananas)
1/3 c. low-far sour cream or plain yogurt
1 t. vanilla
1/4 c. nuts, chopped (pecans or walnuts)
1/4 c. packed brown sugar
Preheat the oven to 350. Line a muffin tin with liners--you'll need about 15-16.
Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined (don't over-mix).
Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.
Note 1: My friend Julia hit me up to this lovely site, where I found the recipe for these muffins. They are really, really excellent. I was able to get a dozen regular-sized ones and a dozen mini muffins. So some for me and the husband and some for the kid! We all loved them. Also note that I love nuts IN my muffins, so I added an additional 1/4 cup chopped walnuts to the batter.
Note 2: These are similar to these, but not quite the same. I like the addition of nuts, as well as the sour cream/yogurt.
1 1/4 c. whole wheat flour
3/4 t. baking soda
1/2 t. salt
1 t. cinnamon
3/4 c. sugar
1/4 c. honey (or 1/4 c. sugar if you prefer, or I did 2 T. sugar and 2 T. honey)
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe bananas (about three bananas)
1/3 c. low-far sour cream or plain yogurt
1 t. vanilla
1/4 c. nuts, chopped (pecans or walnuts)
1/4 c. packed brown sugar
Preheat the oven to 350. Line a muffin tin with liners--you'll need about 15-16.
Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined (don't over-mix).
Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.
Note 1: My friend Julia hit me up to this lovely site, where I found the recipe for these muffins. They are really, really excellent. I was able to get a dozen regular-sized ones and a dozen mini muffins. So some for me and the husband and some for the kid! We all loved them. Also note that I love nuts IN my muffins, so I added an additional 1/4 cup chopped walnuts to the batter.
Note 2: These are similar to these, but not quite the same. I like the addition of nuts, as well as the sour cream/yogurt.
Monday, August 16, 2010
Pita Bread
1 1/8 c. warm water
1 1/2 t. sugar
1 1/2 t. yeast
3 c. flour (white or whole-wheat)
1 t. salt
1 T. vegetable oil
Dissolve the yeast and sugar in the water in the bowl of your mixer. Let proof for about 10 minutes. Add the flour, salt, and oil and knead until dough pulls away from the bowl, about 4-5 minutes.
Turn dough onto a lightly floured surface. Form into a ball and cut into eight pieces (or you can form it into a rope and cut into eighths). Roll each into a smooth ball. With a rolling pin, roll each ball into a 6- to 7-inch circle. Set aside on a lightly floured countertop. Cover with a towel and let rise about 30 minutes, or until slightly puffy.
Preheat oven to 500 degrees. Place two or three pitas on a wire cooling rack. Place the rack directly on oven rack. Bake pitas 4-6 minutes or until puffed and tops begin to brown. Remove from oven and immediately place in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are softened, they can be stored in a plastic bag in the fridge for several days or in the freezer.
Note: I had no problems doing 100% whole wheat pitas. So don't feel like you need to do half and half. Now turn these pitas into pita chips and serve with tzatziki!
1 1/2 t. sugar
1 1/2 t. yeast
3 c. flour (white or whole-wheat)
1 t. salt
1 T. vegetable oil
Dissolve the yeast and sugar in the water in the bowl of your mixer. Let proof for about 10 minutes. Add the flour, salt, and oil and knead until dough pulls away from the bowl, about 4-5 minutes.
Turn dough onto a lightly floured surface. Form into a ball and cut into eight pieces (or you can form it into a rope and cut into eighths). Roll each into a smooth ball. With a rolling pin, roll each ball into a 6- to 7-inch circle. Set aside on a lightly floured countertop. Cover with a towel and let rise about 30 minutes, or until slightly puffy.
Preheat oven to 500 degrees. Place two or three pitas on a wire cooling rack. Place the rack directly on oven rack. Bake pitas 4-6 minutes or until puffed and tops begin to brown. Remove from oven and immediately place in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are softened, they can be stored in a plastic bag in the fridge for several days or in the freezer.
Note: I had no problems doing 100% whole wheat pitas. So don't feel like you need to do half and half. Now turn these pitas into pita chips and serve with tzatziki!
Monday, May 31, 2010
Pioneer Bread
I'm not sure how I stumbled upon this blog, but I'm glad I did. Amy, the blog's author, posted a recipe for oatmeal whole wheat quick bread.
Ben made some last nite and we LOVED it and ate the whole thing - except for our doughy parts (I'll get to that later). Ben and I renamed it "Pioneer Bread" because of its simplicity and wholesomeness. It doesn't use yeast - just baking powder as the leavening agent. So it is super quick to make and bake.
I asked Amy if I could post her recipe here and she very kindly let me. But go check out her blog, too, because she has a lot of neat recipes and ideas there - no refined sugar products. Wholesome goodness is what her blog looks like to me.
Anyways, the recipe:
1 cup rolled oats
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
11/2 tablespoons honey
1 tablespoon coconut oil (I used vegetable oil)
1 cup milk
1. Preheat oven to 450 degrees.
2. Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in oil, then stir in the milk. (I mixed the milk, coconut oil, and honey in a one cup glass measure and microwaved it until the coconut oil melted; the cold milk made it into a solid state, so I needed to liquify it). Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball (I had to add a bit more flour) and place on a lightly oiled baking sheet.
3. Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.
E-notes: Ben made this and for some reason he added 2 T. honey (tho I'm sure 1 1/2 T. would be just as great!). We don't have coconut oil and so I am not sure if Ben added olive oil (don't think so) or vegetable oil (think so). Our blender broke weeks ago (but we just bought a new one today!) and so we couldn't blend up the oats. So we used quick oats as they are slightly more blended-up like. Amy mentioned adding some more flour and Ben did as well. But apparently Ben's ball of dough was a little too high and round - ours didn't quite look like Amy's more oblong-round shape. Ours was more round-round shape. And due to that we think it didn't cook as well in the center and so it was a little doughy. But still oh so delicious - just simple goodness!
Thanks, again, Amy for letting me share this recipe. We are trying to come up with another reason to make some more today - but we don't think our pizza-dinner needs this with it tonite dangit.
Ben made some last nite and we LOVED it and ate the whole thing - except for our doughy parts (I'll get to that later). Ben and I renamed it "Pioneer Bread" because of its simplicity and wholesomeness. It doesn't use yeast - just baking powder as the leavening agent. So it is super quick to make and bake.
I asked Amy if I could post her recipe here and she very kindly let me. But go check out her blog, too, because she has a lot of neat recipes and ideas there - no refined sugar products. Wholesome goodness is what her blog looks like to me.
Anyways, the recipe:
1 cup rolled oats
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
11/2 tablespoons honey
1 tablespoon coconut oil (I used vegetable oil)
1 cup milk
1. Preheat oven to 450 degrees.
2. Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in oil, then stir in the milk. (I mixed the milk, coconut oil, and honey in a one cup glass measure and microwaved it until the coconut oil melted; the cold milk made it into a solid state, so I needed to liquify it). Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball (I had to add a bit more flour) and place on a lightly oiled baking sheet.
3. Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.
E-notes: Ben made this and for some reason he added 2 T. honey (tho I'm sure 1 1/2 T. would be just as great!). We don't have coconut oil and so I am not sure if Ben added olive oil (don't think so) or vegetable oil (think so). Our blender broke weeks ago (but we just bought a new one today!) and so we couldn't blend up the oats. So we used quick oats as they are slightly more blended-up like. Amy mentioned adding some more flour and Ben did as well. But apparently Ben's ball of dough was a little too high and round - ours didn't quite look like Amy's more oblong-round shape. Ours was more round-round shape. And due to that we think it didn't cook as well in the center and so it was a little doughy. But still oh so delicious - just simple goodness!
Thanks, again, Amy for letting me share this recipe. We are trying to come up with another reason to make some more today - but we don't think our pizza-dinner needs this with it tonite dangit.
Sunday, January 31, 2010
Applesauce Raisin Muffins
1 c applesauce
3/4 c brown sugar
½ c oil
1 3/4 c flour
1 t baking soda
½ t salt
1 t cinnamon
½ t ground cloves
½ c raisins (optional)
Combine dry ingredients in bowl and stir together. Add applesauce and oil and blend together. Add raisins, if desired. Fill greased muffin tins 2/3 full. Bake at 375° for 18 minutes.
Tuesday, June 16, 2009
Pumpkin Blueberry Muffins
3/4 c. flour
3/4 c. quick oats
2/3 c. sugar
2 t. baking powder
3/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/2 c. canned pumpkin
1/2 c. milk
1 egg
1/4 c. butter, melted
3/4 c. fresh blueberries or thawed frozen berries
Preheat oven to 400 degrees. Grease and flour muffin pan or use paper liners.
Mix the flour, oats, sugar, powder, salt, cinnamon, and nutmeg in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Note: I did these in mini-muffin tins for a good snack for my babe. I hope he likes them as much as I did! Also, even though I did them in the mini tins, they still needed nearly 20 minutes.
3/4 c. quick oats
2/3 c. sugar
2 t. baking powder
3/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/2 c. canned pumpkin
1/2 c. milk
1 egg
1/4 c. butter, melted
3/4 c. fresh blueberries or thawed frozen berries
Preheat oven to 400 degrees. Grease and flour muffin pan or use paper liners.
Mix the flour, oats, sugar, powder, salt, cinnamon, and nutmeg in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Yield: 12 regular muffins or 24 minis.
Note: I did these in mini-muffin tins for a good snack for my babe. I hope he likes them as much as I did! Also, even though I did them in the mini tins, they still needed nearly 20 minutes.
Wednesday, April 1, 2009
English Muffin Bread
I never knew there was even such a thing until my mom came to visit. Now I'm not sure I'll ever buy English muffins from the store again.
2 c. milk (skim worked fine)
1/2 c. water
2 T. cornmeal (I just guesstimated)
6 c. bread flour
2 packages active dry yeast
1 T. sugar
2 t. salt
1/4 t. baking soda
Warm the milk and water in a small saucepan until very warm (125 degrees). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
In a large bowl, mix together three cups flour, yeast, sugar, salt, and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, one cup at a time, until a stiff batter (mine was more doughy) is formed. Spoon batter into prepared pans. Cover and let rise in a warm place until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees.
Bake until golden brown, about 25 minutes (I had to put foil on mine at minute 20 to prevent darkening). Remove from pans immediately and cool.
Sunday, February 15, 2009
Tortillas
We have a hard time eating store-bought tortillas now. If you have never eaten fresh tortillas, you won't understand how much better these are. They really are easy to make and everyone should know how to make these. If you have fat, flour and salt stored for emergencies (and you should), it's a great resource. Think of all the things you can do with tortillas.
3 c flour
½ t salt
4 T butter or shortening or lard
7 oz. warm water
Combine flour and salt, cut in the butter. Add water slowly just until dough holds together. Knead until dough is quite smooth and elastic. You may prepare ahead to this point and wrap dough in plastic wrap and allow to rest at room temperature.
Heat a large skillet over medium heat. Meanwhile, divide dough into 12 pieces. On a lightly floured surface, press a piece into a disk, then roll it out as thin as possible (should measure about 7 inches in diameter). Toast the tortillas one at a time in a dry pan over medium heat, turning once. It takes about 2 minutes total (about how long it takes to roll out the next one). Serve warm, or allow to cool and store in plastic wrap. You can easily double the recipe if needed.
3 c flour
½ t salt
4 T butter or shortening or lard
7 oz. warm water
Combine flour and salt, cut in the butter. Add water slowly just until dough holds together. Knead until dough is quite smooth and elastic. You may prepare ahead to this point and wrap dough in plastic wrap and allow to rest at room temperature.
Heat a large skillet over medium heat. Meanwhile, divide dough into 12 pieces. On a lightly floured surface, press a piece into a disk, then roll it out as thin as possible (should measure about 7 inches in diameter). Toast the tortillas one at a time in a dry pan over medium heat, turning once. It takes about 2 minutes total (about how long it takes to roll out the next one). Serve warm, or allow to cool and store in plastic wrap. You can easily double the recipe if needed.
Sunday, February 1, 2009
Cherry Nut Breakfast Cake
I needed to use up some leftover cherry pie filling. I got an idea from allrecipes.com, adapted a coffee cake recipe I've had for years, added my own sugar glaze, and served it for breakfast (several times now; my kids love it).
cake:
1 1/2 c flour
1 t baking powder
1/2 t salt
1/2 c milk
1/4 c oil
1/2 t vanilla
1/2 c sugar
1 egg
1 c cherry pie filling
topping:
1/2 c chopped walnuts or sliced almonds
2 T softened butter
1 c powdered sugar
2 t corn syrup
2-3 T milk
Prepare the cake batter by sifting together the dry ingredients. Beat the wet ingredients together until blended. Combine the mixtures until moistened. Pour into greased 8 x 8 pan. Drop cherry pie filling by spoonfuls onto batter. Bake at 375° for 30 minutes. Meanwhile prepare glaze by creaming the butter and sugar. Add corn syrup, stirring to combine. Slowly add milk until glaze reaches desired consistency. Remove cake from oven and sprinkle with chopped nuts. Drizzle glaze over the cake and serve warm. Yields 16 pieces.
Tuesday, January 6, 2009
Christmas Morning Cheesebraid
Dough:
1 c. sour cream
1/2 c. sugar
1 t. salt
1/2 c. melted butter
2 T. yeast
1/2 c. warm water
2 beaten eggs
4 c. flour
For bread: Mix sugar, salt, melted butter, and sour cream. Cool to lukewarm. Sprinkle yeast over water in large bowl, stirring until dissolved. Add sour cream mixture, eggs, and flour; mix well. Cover tightly and refrigerate overnight.
The next day, divide into two parts and roll each half to a rectangle about 1/4" thick. Place on greased cookie sheet. Spread half of the cream cheese filling (see directions below) down the center of each rectangle (see first picture). With pizza cutter (or knife) cut half-inch strips away from the center filling. Lay them left, right, left, right across each other, forming a pseudo-braid (see second picture). Cover and let rise until double. Bake at 375 degrees for 15-18 minutes. Can glaze with powdered sugar and milk mixture.
1 c. sour cream
1/2 c. sugar
1 t. salt
1/2 c. melted butter
2 T. yeast
1/2 c. warm water
2 beaten eggs
4 c. flour
For bread: Mix sugar, salt, melted butter, and sour cream. Cool to lukewarm. Sprinkle yeast over water in large bowl, stirring until dissolved. Add sour cream mixture, eggs, and flour; mix well. Cover tightly and refrigerate overnight.
The next day, divide into two parts and roll each half to a rectangle about 1/4" thick. Place on greased cookie sheet. Spread half of the cream cheese filling (see directions below) down the center of each rectangle (see first picture). With pizza cutter (or knife) cut half-inch strips away from the center filling. Lay them left, right, left, right across each other, forming a pseudo-braid (see second picture). Cover and let rise until double. Bake at 375 degrees for 15-18 minutes. Can glaze with powdered sugar and milk mixture.
Filling:
two 8-ounce packages of cream cheese (can do lite, but not fat-free)
3/4 c. sugar
1 beaten egg
1/2 t. salt
2 t. vanilla
To make the filling, combine the cream cheese and sugar in a bowl. Add other ingredients. Beat well. This will make more than enough, but unfortunately halving the filling isn't quite enough for a full recipe of dough.
We LOVE this on Christmas morning. As adults, it's okay that it takes a couple hours on Christmas morning to complete. But if you have little kids and they want to eat right away, you can make the dough Christmas Eve morning, refrigerate all day, and then bake Christmas Eve so it will be ready Christmas morning.
Thursday, December 4, 2008
Betsy Rolls
I guess rolls are on the brain of The Foodees contributors. Tis' the season!
This recipe is similar to the "Crescent Roll" recipe but a bit different. I guess you can try both and decide which you like the best. The one thing I like about this recipe is the rising time is shorter - I think because of the flour you use. Also, I accidentally left out the eggs and baking powder once and they still turned out - never would have known.
1 Cup butter, softened
1 Cup boiling water
1 Cup lukewarm water
2 Tbsp. yeast
3/4 Cup sugar
2 Eggs
1 tsp. salt
1 tsp. baking powder
5-6 Cups "Better for Bread" flour (you can find this next to the normal flour. It's usually wrapped in yellow paper.)
Pour boiling water over the butter and let it melt. Add lukewarm water to mixture.
When mixture is warm to the touch, add yeast and sugar.
When mixture becomes bubbly add 2 eggs and mix well.
Add salt and baking powder
Then add flour. When beating in flour, add enough until dough starts to pull away from sides of bowl and it doesn't stick to your fingers.
Cover bowl with a dish cloth and let rise for 1-2 hours.
Punch down and divide into thirds.
Roll out in circles (16"). Cut each circle into 16 triangular wedges. Roll up like crescents, turning ends slightly in. Place on parchment lined baking sheets and let rise again for 1-1 1/2 hours.
Bake at 400 degrees for 8-10 minutes. (check in 8 minutes)
OR
After rolling into crescent shapes, put on parchment lined pans and freeze until hard (1-2 hours) Then put in freezer bags for future use.
You will then need to allow time to thaw and rise before baking.
*I would not recommend freezing for more than 2 weeks. They get to "frozen" and don't come out right after that time.
This recipe is similar to the "Crescent Roll" recipe but a bit different. I guess you can try both and decide which you like the best. The one thing I like about this recipe is the rising time is shorter - I think because of the flour you use. Also, I accidentally left out the eggs and baking powder once and they still turned out - never would have known.
1 Cup butter, softened
1 Cup boiling water
1 Cup lukewarm water
2 Tbsp. yeast
3/4 Cup sugar
2 Eggs
1 tsp. salt
1 tsp. baking powder
5-6 Cups "Better for Bread" flour (you can find this next to the normal flour. It's usually wrapped in yellow paper.)
Pour boiling water over the butter and let it melt. Add lukewarm water to mixture.
When mixture is warm to the touch, add yeast and sugar.
When mixture becomes bubbly add 2 eggs and mix well.
Add salt and baking powder
Then add flour. When beating in flour, add enough until dough starts to pull away from sides of bowl and it doesn't stick to your fingers.
Cover bowl with a dish cloth and let rise for 1-2 hours.
Punch down and divide into thirds.
Roll out in circles (16"). Cut each circle into 16 triangular wedges. Roll up like crescents, turning ends slightly in. Place on parchment lined baking sheets and let rise again for 1-1 1/2 hours.
Bake at 400 degrees for 8-10 minutes. (check in 8 minutes)
OR
After rolling into crescent shapes, put on parchment lined pans and freeze until hard (1-2 hours) Then put in freezer bags for future use.
You will then need to allow time to thaw and rise before baking.
*I would not recommend freezing for more than 2 weeks. They get to "frozen" and don't come out right after that time.
Wednesday, December 3, 2008
Crescent Rolls
1 scant T yeast
1 T sugar
1/3 c warm water
3/4 t salt
1/2 c canola oil
1/2 c sugar
3 eggs, beaten (2 large eggs works)
1 cup warm milk
5 c flour
4 T (1/2 stick) butter, melted
In a small bowl, mix first three ingredients and set aside. In a separate bowl mix next three ingredients. Stir in the yeast mixture, then add the eggs and warm milk. Gently stir in the flour. Add additional flour if dough is sticky. Cover the dough and let it rise for three or four hours.
Divide the dough into two pieces. Roll each piece into a circle about 1/4 inch thick. Brush each circle with a tablespoon of melted butter. Slice the dough like a pizza into 12 wedges and roll up each wedge from the wide end to the narrow end. Place the rolls on baking sheets with the narrow tip of the dough tucked underneath. Cover the rolls and allow to rise for another two or three hours.
Brush the tops of the rolls lightly with melted butter and bake them for 10 minutes at 375˚. Makes 2 dozen.
Note: Recently we’ve found using 2 cups of whole wheat flour with 3 cups of white flour is just perfect. They do come out slightly smaller, but still delicious.
See:
White Bread
from The Great Scandinavian Baking Book
2 packages active dry yeast (I use about 1 T. to equal 2 packages)
1 1/2 c. warm water
1/4 c. sugar
1 t. salt
2 eggs
1/4 c. vegetable oil
5-5 1/2 c. all-purpose flour
In a large mixing bowl, dissolve the yeast in the warm water. Add the sugar. Let stand 5 min. until the yeast foams. Beat in the salt, eggs, and oil. Stir in half the flour to make a loose batter and beat until satiny and smooth. Add enough of the rest of the flour to make a soft dough. Knead for 5-10 min. Cover and let rest 15 min.
Now just do whatever you do when you make other breads. It just depends on what yeast you use. If you use instant yeast you can just shaped the loaves now and let rise for about 30-60 minutes, until doubled. Or if you use the normal acting yeast, let dough rise about an hour. Shape into loaves. Rise again until doubled - about 45 min.
Preheat oven to 375. Bake for 20-25 min. or until golden and loaves are done.
e-notes: This is like a "treat" at my home. Usually I only like wheat bread to be made for its nutritional qualities. So white bread is a treat here. I really like this bread because it tastes just like yummy Thanksgiving rolls - in fact, this is what we made instead of rolls for our Thanksgiving. Much easier, I think! I think it must be the eggs that make it taste very similar to rolls. Anyways, it's delicious.
2 packages active dry yeast (I use about 1 T. to equal 2 packages)
1 1/2 c. warm water
1/4 c. sugar
1 t. salt
2 eggs
1/4 c. vegetable oil
5-5 1/2 c. all-purpose flour
In a large mixing bowl, dissolve the yeast in the warm water. Add the sugar. Let stand 5 min. until the yeast foams. Beat in the salt, eggs, and oil. Stir in half the flour to make a loose batter and beat until satiny and smooth. Add enough of the rest of the flour to make a soft dough. Knead for 5-10 min. Cover and let rest 15 min.
Now just do whatever you do when you make other breads. It just depends on what yeast you use. If you use instant yeast you can just shaped the loaves now and let rise for about 30-60 minutes, until doubled. Or if you use the normal acting yeast, let dough rise about an hour. Shape into loaves. Rise again until doubled - about 45 min.
Preheat oven to 375. Bake for 20-25 min. or until golden and loaves are done.
e-notes: This is like a "treat" at my home. Usually I only like wheat bread to be made for its nutritional qualities. So white bread is a treat here. I really like this bread because it tastes just like yummy Thanksgiving rolls - in fact, this is what we made instead of rolls for our Thanksgiving. Much easier, I think! I think it must be the eggs that make it taste very similar to rolls. Anyways, it's delicious.
Sunday, November 16, 2008
Raspberry Cream Cheese Muffins
2/3 c. (5 ounces) 1/3-less-fat cream cheese, softened
1/3 c. butter, softened (approximately 5 T.)
1 1/2 c. sugar
1 1/2 t. vanilla extract
2 large egg whites
1 large egg
2 c. flour
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/2 c. low-fat buttermilk
2 c. fresh or frozen raspberries
1/4 c. finely chopped walnuts
Preheat oven to 350°.
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
Spoon batter into greased muffin tins. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Notes: I did 1 1/3 c. white flour, 2/3 c. whole wheat flour. Also I didn't do the walnuts because, well, I just didn't feel like it. And if you are near a Harris Teeter, check their sales because I got the raspberries for $1.50. I used one silicon muffin tin and one regular. If you have a silicon, use it and only it; otherwise, I suggest using muffin papers as the sides and bottoms got really dark in the metal muffin tin.
1/3 c. butter, softened (approximately 5 T.)
1 1/2 c. sugar
1 1/2 t. vanilla extract
2 large egg whites
1 large egg
2 c. flour
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/2 c. low-fat buttermilk
2 c. fresh or frozen raspberries
1/4 c. finely chopped walnuts
Preheat oven to 350°.
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
Spoon batter into greased muffin tins. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Notes: I did 1 1/3 c. white flour, 2/3 c. whole wheat flour. Also I didn't do the walnuts because, well, I just didn't feel like it. And if you are near a Harris Teeter, check their sales because I got the raspberries for $1.50. I used one silicon muffin tin and one regular. If you have a silicon, use it and only it; otherwise, I suggest using muffin papers as the sides and bottoms got really dark in the metal muffin tin.
Wednesday, October 29, 2008
Jiffy Corn-Cupcakes
1 box of Jiffy corn bread mix
1 1/2 c. white cake mix
2/3 c. milk (can do skim)
2 eggs
Mix all. Bake in greased muffin tin at 400 degrees for 15-20 minutes or until golden brown.
I got this recipe from Emily and they are great. You take one bite and say, "Yum. Cornbread." You take another bite and say, "Yum. Cupcake." They go well with this white chicken chili.
1 1/2 c. white cake mix
2/3 c. milk (can do skim)
2 eggs
Mix all. Bake in greased muffin tin at 400 degrees for 15-20 minutes or until golden brown.
I got this recipe from Emily and they are great. You take one bite and say, "Yum. Cornbread." You take another bite and say, "Yum. Cupcake." They go well with this white chicken chili.
Thursday, October 23, 2008
Peanut Butter and Jelly Muffins
1 c. flour
3/4 c. whole wheat flour
1/4 c. sugar
1/4 c. packed brown sugar
1 T. baking powder
1/2 t. salt
1 1/4 c. milk (can use fat-free)
1/3 c. peanut butter (creamy or chunky but NOT natural)
1 egg
2 T. butter, melted
1 t. vanilla
1/4 c. jam
Preheat oven to 400°.
Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next four ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup three-fourths full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.
Notes from e: When I did this, I only filled the muffin cups half full, but when I pulled them out of the oven, the jelly had dripped through the bottoms of the muffins. It didn't come all the way out, but I did had to store them upside down. So I altered the recipe thinking if it has more to travel through, maybe it won't make it. But they tasted really good. The peanut butter flavor was pretty mild, but I think they're perfect in the morning before a run given the carbs and (albeit small amount of) protein.
3/4 c. whole wheat flour
1/4 c. sugar
1/4 c. packed brown sugar
1 T. baking powder
1/2 t. salt
1 1/4 c. milk (can use fat-free)
1/3 c. peanut butter (creamy or chunky but NOT natural)
1 egg
2 T. butter, melted
1 t. vanilla
1/4 c. jam
Preheat oven to 400°.
Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next four ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup three-fourths full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.
Notes from e: When I did this, I only filled the muffin cups half full, but when I pulled them out of the oven, the jelly had dripped through the bottoms of the muffins. It didn't come all the way out, but I did had to store them upside down. So I altered the recipe thinking if it has more to travel through, maybe it won't make it. But they tasted really good. The peanut butter flavor was pretty mild, but I think they're perfect in the morning before a run given the carbs and (albeit small amount of) protein.
Saturday, October 11, 2008
Banana Muffins with Crumb Topping
1 1/2 C of Flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas
3/4 C of sugar
1 beaten egg
1/3 C oil
Topping:
1/3 C brown sugar
2 Tbs. flour
1/8 tsp. cinnamon
1 Tbs. flour
Combine flour, soda, powder, salt, together. In another bowl combine bananas, sugar, beaten egg and oil. Combine two mixtures together until all ingredients are moistened. Spoon into muffin cups.
Topping: Combine brown sugar, flour and cinnamon. Cut in butter. Sprinkle to the tops of muffins.
Bake at 375 for 20 minutes.
Amazingly MOIST TASTY muffins!
Wednesday, October 8, 2008
Baguettes
1 c. water
1 T. sugar
1 1/2 t. yeast
2 1/2 c. bread flour
1 t. salt
1 egg yolk
1 T. water
Place 1 c. water, sugar, and yeast in the bowl of your mixer; stir. Let proof for about ten minutes.
Add salt and flour, half-cup at a time. Let knead for about 10 minutes. Now the recipe must diverge:
For regular yeast users: Place dough in a greased bowl. Cover and let rise for about 30 minutes, or until doubled in size. Dough is ready if indentation remains when touched. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12" rectangles. Roll up each half of dough tightly, beginning at a 12" side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place on greased cookie sheet. Make deep diagonal slashes across loaves every two inches, or make one lengthwise slash on each loaf. Cover and let rise in warm place for 30 to 40 minutes, or until doubled in size.
For instant yeast users: Take dough from bowl and shape as directed above (rolling, creating two loves, etc.). Let rise until double in size.
All together now: Preheat oven to 375 degrees. Mix egg yolk with 1 T. water; brush over tops of loaves. When putting the loaves into the oven, mist the oven with a couple of squirts of a spray bottle. This will help crustify the crust. You can do this throughout the baking cycle. Bake for 20 to 25 minutes, or until golden brown.
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