English Muffin Bread

Recipe from allrecipes.com

2 c milk
1/2 c water
2 Tbsp cornmeal
6 c bread flour
2 (.25 ounce) packages active dry yeast
1 Tbsp white sugar
2 tsp salt
1/4 tsp baking soda


Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.

In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

Belgian Club Soda Waffles

2 c Bisquick

1 egg

3 T oil

1 1/3 c club soda

Heat Belgian waffler to high. Mix above ingredients well, pouring in soda last.

Makes 4 large waffles with very light texture.

Serve with syrup, fresh berries, peaches, or other fresh fruit and whipped cream.

Source: MC church cookbook

Cranberry Orange Scones

2 c all-purpose flour
7 tsp sugar
1 Tbsp grated orange peel
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/3 c cold butter
1 c dried cranberries
1/3 c white chocolate chips
1/4 c orange juice
1/4 c half-and-half cream
1 egg
1 Tbsp milk
3 tsp sugar
Glaze
1/2 c confectioner's sugar
1 Tbsp orange juice

In a bowl, combine flour, sugar, orange peel, baking powder, salt and baking soda.  Cut in butter until the mixture resembles coarse crumbs; set aside.  In a small bowl, combine cranberries, white chocolate chips, orange juice, cream and egg.

Add to flour mixture and stir until a soft dough forms.  On a floured surface, gently knead 6-8 times.  Pat dough into an 8-inch circle.  Cut into 10 wedges.  Separate wedges and place on an ungreased baking sheet.  Brush with milk; sprinkle with 3 tsp sugar.

Bake at 400 for 12-15 min or until lightly browned.  Combine glaze ingredients and drizzle over scones.

Yield: 10 scones

Source: J.K.

Banana Zucchini Bread

4 eggs
2 c sugar
1 c vegetable oil
3 medium ripe bananas, mashed
3 c all-purpose flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1-1/2 tsp ground cinnamon
1 tsp salt
2 c shredded unpeeled zucchini
1/2 c chopped pecans

In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined.

Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely.

Yield: 2 loaves. If Cooking for Two: Wrap

Source: Taste of Home - with modifications

Buttermilk Chocolate Bread

1/2 c butter

1 c white sugar

2 eggs

1 c buttermilk

1 3/4 c all-purpose flour

1/2 c unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c chocolate chips

Preheat the oven to 350 degrees. Grease only the bottom of a 9x5 inch loaf pan.In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. Mix in 1 cup chocolate chips. Pour into the prepared pan.Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Source: Lynn's Kitchen Adventures

Homemade Soft Pretzels

1 1/2 c warm (110 to 115 degrees F) water
1 Tbsp sugar
2 tsp kosher salt
1 package active dry yeast
22 oz all-purpose flour, approximately 4 1/2 cups
2 oz unsalted butter, melted
Vegetable oil, for pan
10 c water
2/3 c baking soda
1 large egg yolk beaten with 1 Tbsp water
Pretzel salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Source: Alton Brown and the Food Network

Croutons

2 slices simple whole wheat bread

Rosemary

2 Tbsp olive oil

Kosher salt

Ground pepper

Slice bread into 1" pieces and place into bowl. Add olive oil, a sprinkle of each of the following: rosemary, salt and pepper. Mix well. Place into a 350° for 20 min, stirring every few minutes.

Yield: 2 c croutons or 1 c crushed croutons (perfect for Crescent Chicken Squares)

Mac*aroni Grill's Rosemary Bread

1 Tbsp yeast
1 Tbsp sugar
1 c warm water
2 1/2 c flour
1 tsp salt
2 Tbsp fresh rosemary
2 Tbsp butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 T butter, salt, and 2 cups of flour. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary.

Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes.

Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.

Let loaves rise again until doubled, about 45 minutes. Preheat oven to 375° F. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter (and salt if desired).

If using dried rosemary, use 1 tsp in place of 1 Tbsp.

Cheese Danish

3/4 c sugar

2 (8 oz. each) pkgs cream cheese

1/2 tsp vanilla

1 egg, separated

2 pkgs crescent rolls

Spread one pack of rolls on bottom of 9x13 pan. Press holes shut. Mix sugar, cream cheese, vanilla and egg yolk. Put this mixture on top of the rolls in the pan. Spread out the second package of rolls on top of mixture. Brush top with beaten egg white. Bake at 350º for 30-35 minutes.

Simple Whole Wheat Bread

3 c warm water (110º F)
2 (.25 ounce) packages active dry yeast
1/3 c honey 5 cups bread flour
3 Tbsp butter, melted
1/3 c honey
1 Tbsp salt
3 1/2 c whole wheat flour
2 tbsp butter, melted

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350ºF for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

Originally posted at allrecipes, and I found it at Susan's.

Stromboli

1 loaf frozen bread dough, thawed

2 Tbsp dijon mustard

4 thin slices ham

4 slices hard salami

1 lb cooked loose sausage

5 slices American cheese

1/2 c shredded mozzarella

1/4 c chopped green pepper

1/4 c chopped onion

1/4 c mushrooms

Pizza sauce

Cooking spray

Oregano

Roll thawed bread dough with a rolling pin to cover a cookie sheet. Spread mustard on dough. Place ham, salami, American cheese and sausage don the center in layers. Sprinkle the green pepper, onion, mushrooms and mozzarella cheese over the meats. Add a little pizza sauce. Fold sides over top and pinch ends together to seal. Lay seam side down. Spray cooking oil on top and sprinkle with oregano. Bake at 400 degrees for 20-25 minutes.

Our Variations:

- Use dry pizza crust mix in place of frozen bread dough (mix crust according to package directions)

- Sauté onions, peppers and mushrooms with sausage.

- Substitute Provolone cheese for American

- Add more/less of anything you enjoy in stromboli. I'm not sure I ever make the same kind twice.

- Buy bag of 5 frozen loaves to prepare and freeze. Wrap tightly in saran wrap and then aluminum foil.

Chicken Crackers

1 1/2 c flour
1 stick butter
A dash of salt
4-5 Tbsp milk

Put first 3 in bowl and blend, slowly adding 1 Tbsp of milk at a time. Spread thinly onto cookie sheet. Cut into bite size pieces. Bake at 350 for 10 min, til crackers are a light golden brown.

Serve topped with chicken and gravy.

Update: For my chicken and gravy, I usually use split chicken breast and put them in the crock pot for a few hours. I pull it off the bone. I use the packets of powder to make my gravy - when it is done, I just add the chicken. I have failed over and over at attempts to make my own gravy...sad I know!

Turkey Filling

1/4 lb butter
1/2 c celery
1/2 c onion
1 bag bread cubes
salt
pepper
parsley
4 eggs, slightly beaten
2 c milk


Melt butter and add celery and onions until brown. Add bread cubes and brown. Add salt, pepper and parsely. Add eggs to milk and then pour over bread. Cook until not too moist. Place in a greased casserole dish (or muffin tins for single servings) and bake at 350 for an hour.

Source: Mom

Banana Crumb Muffins

1 1/2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 c white sugar
1 egg, lightly beaten
1/3 c butter, melted
1/3 c packed brown sugar
2 Tbsp all-purpose flour
1/8 tsp ground cinnamon
1 Tbsp butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Source: Allrecipes.com

Also posted here: Just Mom Cooking

Notes: My recipe made 12, not 10

Cheddar Bay Biscuits

2 c Bisquick
2/3 c milk
1/2 c shredded cheddar cheese

Mix until soft dough forms, don't over mix. Drop by spoonfuls onto greased cookie sheet. Bake 8-10 minutes at 400.

1/4 c butter
1/2 tsp dill weed
1/2 tsp garlic powder

Melt butter, add dill weed and garlic powder.

Brush biscuits immediately with mixture. Serve warm.



These taste very similar to the ones served at R*d L*bster!

Source: A.B.

Peach French Toast

1 c packed brown sugar

1/2 c butter

2 Tbsp water

1 (29 1/2 oz) can sliced peaches, drained (optional to reserve juice for topping)

14 (3/4" thick) slices day old French bread

1 1/2 c milk

5 eggs
1 Tbsp vanilla extract
1 pinch ground cinnamon

In a saucepan, stir together the brown sugar and butter, let melt. Add water. Bring to a boil and reduce heat to low. Simmer for 10 min, stirring frequently.

Pour the brown sugar mixture into a 9x13 pan and tilt the dish to cover the entire bottom. Let cool 10 min. Place peaches in a layer over the sugar coating, then top with slices of French bread.

In a medium bowl, whisk together the eggs, milk and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.

Remove from refrigerator 30 min before baking. Bake at 350 for 25-30 min or until bread is golden brown.

Be sure to spoon up the juice on the bottom of the pan - can also use whipped topping to serve.

Source: J.G. and K.B.

Orange Muffins with Brown Sugar Glaze

1 cup sugar
1 cup butter, softened
2 eggs
1 cup buttermilk (if you don’t have buttermilk, add 1 TBSP white vinegar to just under 1 cup milk)
1 teaspoon baking soda
2 cups sifted flour
Grated rind of 2 oranges
Juice of 2 oranges
1 cup brown sugar

Preheat oven to 375 degrees. Cream butter and sugar together. Add eggs and mix well. Dissolve baking soda in buttermilk; pour in mixing bowl. Add 2 cups flour and orange rind and mix together well. Fill mini muffin pans (regular muffin pans will work well, too) 2/3 full and bake for 12-17 minutes or until light golden.

Remove from oven.Combine 1 cup brown sugar with the juice from the two oranges. Stir together, and drizzle over warm muffins. Remove from pans immediately and eat warm!

Source: The Pioneer Woman Cooks (posted here)

Personal Variation - I found it hard to remove them from the pans right away. It was much easier after they cooled. We enjoyed them more after they cooled a little bit.

Banana Chocolate Chip Loaf

1/2 cup butter

3/4 cup sugar

2 eggs (beaten)

3 bananas (mashed)

2 cups flour

1 tsp baking soda

1/4 tsp salt (optional)

1/2 cup chocolate chips (we usually add a little more!!)

Cream together sugar and butter. Add beaten eggs. Measure dry ingredients. Add bananas and dry ingredients alternately to creamed mixture. Add chocolate chips. Bake in a greased loaf pan for 45 min at 350. *I like to bake mine in small loaf pans and I get 4 loaves out of this recipe.

*This is the recipe the children are making in the picture at the top.

Source: My Mom

Also posted here.