Category Archives: Bread

February 28, 2011 · 1:17 pm

Carrot Muffins

These would be great for breakfast or just for a snack.

Ingredients:
1 3/4 cups unbleached flour
3/4 cup sugar
1/2 cup oatmeal
1 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon salt (optional)
1/2 teaspoon baking powder
2 (6 ounce) jars pureed carrots (use baby food)
1/2 cup egg substitute (equal to 2 eggs)
1/2 cup unsweetened applesauce
1/2 cup raisins
1 teaspoon vanilla

Instructions:
Preheat oven to 350 degrees and spray muffin pan with nonstick cooking spray.

Combine dry ingredients (flour, sugar, oat bran, baking soda, allspice, salt, and baking powder) in a medium bowl.

Combine wet ingredients (carrots, egg substitute, applesauce, raisins, and vanilla) in a large bowl.

Combine wet and dry mixtures just until flour is moistened.

Spoon batter into muffin tins, and bake for 25 minutes (or until muffins pass the”toothpick test”).

Did I change anything? I only used half as much oatmeal as the recipe calls for and I added 1/4 cup of wheat germ. My mom used to sneak wheat germ into everything from muffins to spaghetti sauce when we were growing up.

What did the family think? Hubby is at work and the boys are at school, but I ate one and I thought it was very good. The raisins are a definite must though. I don’t think I would like it without the raisins.

from food.com

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Easy, Vegetarian

January 15, 2011 · 3:25 pm

Buttermilk Pancakes

These are so good. The secret? You have to shake the buttermilk first.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk (shake it first)
Cooking spray

Instructions:
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs and buttermilk. Whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle/pan by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough.

Spray pan/griddle with cooking spray.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other.

When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Did I change anything? The recipe called for butter in the batter, but I left it out (not on purpose), but they stilled turned out scrumptious!

What did the family think? Thumbs up all around! This recipe also made enough for leftovers, so we will be warming these up for breakfast again tomorrow!

from marthastewart.com

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Filed under Bread, Breakfast, Definitely Making it Again, Everybody Ate It, Vegetarian

January 1, 2011 · 1:39 pm

Easy Cinnamon Rolls

I usually steer clear of any recipe that requires yeast and/or a rolling pin, but a gal from our church in Kansas said these were easy, and you know what…she was right! Thanks, LeeAnn!

Ingredients:
3/4 cup milk
1/4 cup butter, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup butter, softened
1/2 cup raisins (optional)

Instructions:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter.

Roll out dough into a 12×9 inch rectangle. Spread dough with butter/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal.

Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees.

Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm.

Did I change anything? I added some icing to them after they had cooled a little. (recipe below) I think next time I will bake them in a greased glass pie dish instead of the muffin tin. The muffin tin was fine, but it’s going to be a bear to clean.

What did the family think? These were an awesome addition to our New Year’s morning brunch.

Icing
Ingredients:
2 cups powdered sugar
2 tablespoons milk (add more milk if it’s too thick)

Instructions:
Pour both ingredients into a bowl and stir. Add more milk if needed. Drizzle icing over cinnamon rolls with a spoon.

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Filed under Bread, Breakfast, Definitely Making it Again, Desserts, Everybody Ate It, Vegetarian

December 5, 2010 · 9:25 pm

Cat Cora’s Southern Cornbread

I FINALLY got a chance to look through my November issue of Food Network magazine last night. I am always looking for a new cornbread recipe, so I thought I would give this one a try.

Ingredients:
5 tablespoons unsalted butter, plus more for the pan
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk (shake before measuring)
2 large eggs

Instructions:
Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.

Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.

In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.

In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.

We had this with chili and some grapes.

What did the family think? Everyone liked it and decided it was much better than the last time I made homemade cornbread. I grew up eating Jiffy cornbread, which is fine and certainly inexpensive, but cornbread is so easy I really would prefer to make my own. Also, everyone decided this cornbread is really moist, so if you like your cornbread dry and crumbly, this is NOT the cornbread for you.

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Filed under Bread, Definitely Making it Again, Easy, Everybody Ate It, Vegetarian

December 2, 2010 · 11:13 am

Cinnamon Baked French Toast

The only thing tricky about this recipe is that you have to plan ahead a little bit. If you plan on eating it for breakfast, do the prep work at night. If you are going to have breakfast for dinner, do the prep work in the morning.

Ingredients:
Butter or Cooking Spray
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Half and Half
¾ cups Sugar
2 Tablespoons Vanilla Extract

Instructions:
Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.

When you’re ready to bake the casserole, preheat oven to 350 degrees. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.

We had this with scrambled eggs and sausages for dinner.

What did the family think? They thought it was super duper yummy because it is and it makes your house smell fantastic.

from thepioneerwoman.com

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Filed under Bread, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Lent, Make Ahead of Time, Six Ingredients or Less, Vegetarian

November 14, 2010 · 9:21 pm

Pumpkin Scones with Cream Cheese Frosting

The scones are good, but with the frosting…me oh my!

Scones
Ingredients:

2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Instructions:
Preheat oven to 425 degrees.

Lightly oil a baking sheet or line with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Icing
Ingredients:
3 ounces cream cheese, softened
1 cup confectioners (powdered) sugar
1/2 teaspoon pure vanilla extract
1 to 2 tablespoons milk

Instructions:
In a small bowl, beat the cream cheese until soft. Add confectioners sugar and vanilla extract; beat until smooth. Add enough milk to make a good spreading consistency. Frost the scones while they are still warm.

What did the family think? Anything with cream cheese on it is good, but when you put cream cheese on a pumpkin scone…yowser!

from whatscookingamerica.com and food.com

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Filed under After School Snacks, Bread, Breakfast, Desserts, Everybody Ate It, Vegetarian

October 21, 2010 · 11:36 pm

Blueberry Lemon Cream Cheese Muffins

Yesterday I was craving a blueberry muffin. I started searching for a blueberry and sour cream muffin recipe, but then stumbled upon this one.

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup sugar
Zest of 1 large lemon
1/4 cup canola oil
1 large egg
1/3 cup skim milk
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)

Cream cheese filling:

3 tablespoons cream cheese
1 teaspoon lemon zest
1 tablespoon sugar

Instructions:
Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside.

In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.

In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.

In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.

Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Gently fold in the blueberries.

In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can’t see the cream cheese filling.

Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.

Makes 9 regular size muffins

Did I change anything? The recipe called for sprinkling turbinado sugar on top of each muffin. I left it out just to reduce our sugar intake a little.

What did the family think? I am the only one who has had one so far since everyone else is asleep, but I will tell you they are fantastic. I love the cream cheese in the middle, but if for some weird reason you don’t like cream cheese, I think they would be good without the cream cheese as well.

from twopeasandtheirpod.com

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October 4, 2010 · 2:20 pm

Zucchini Bread

Our oldest has been asking me for quite some time to make some zucchini bread, so I figured I had put it off long enough.

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil OR 1 cup applesauce (for lower fat content)
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Instructions:
Preheat oven to 325 degrees.

Grease and flour two 8 x 4 inch pans.

Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil/applesauce, vanilla, and sugar together in a large bowl. Add the dry ingredients to the creamed mixture, and beat well.

Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Did I change anything? I didn’t add the nuts because I know our family likes it better without. Also, I used the applesauce instead of the oil, but I think the texture of the bread is better when you use the oil.

What did the family think? They love zucchini bread and it’s great for breakfast, snacks and dessert. Also, since this makes two loaves…this bread freezes really well.

from allrecipes.com

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Desserts, Everybody Ate It, Vegetarian

September 27, 2010 · 11:43 am

Oatmeal Raisin Cookie Muffins

Yes, they are as good as they sound and since it’s a muffin you don’t have to feel guilty about eating it like you might if it was a cookie.:)

Ingredients:
1/2 cup unsalted butter
1 1/2 cups whole wheat pastry flour
2 t. baking powder
1 t. baking soda
3/4 t. salt
1 1/2 t. ground cinnamon
1 cup rolled oats
2 eggs, at room temperature
3/4 cup buttermilk, at room temperature
1 cup packed brown sugar
1 1/2 t. vanilla
1/2 cup raisins
1/2 cup chopped walnuts (optional)

Instructions:
Preheat oven to 375 degrees. Grease a 12-cup muffin tin or line with paper cups.

Melt butter in a small saucepan over medium heat. Allow the butter to melt completely and then cook – the butter will foam and start to crackle. Continue cooking, keeping a close eye on the pan, until the crackling subsides and little brown bits appear in the bottom of the pan when you swirl it. Remove from heat as soon as the butter solids have browned and it smells rich and nutty. Pour butter, including the browned bits, into a heat-proof bowl and set aside to cool.

In a large mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Whisk together until well combined then stir in oats. In a separate bowl, whisk together browned butter, eggs, buttermilk, and brown sugar. Stir in vanilla extract.

Add the butter mixture all at once to the flour mixture and stir with a large spoon until just combined (make sure to scrape up all the flour from the bottom of the bowl). Fold in raisins and nuts.

Using a standard-sized cookie scoop or a large spoon, divide batter between the 12 muffin cups (the cups should be mostly full).

Bake at 375 degrees for 20 – 23 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

from Pinch My Salt

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September 20, 2010 · 12:07 pm

Honey Lemon Olive Oil Muffins with Lemon Glaze

From one of my favorite cooking websites, Pinch My Salt.

Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup honey (preferably local)
1/2 cup sugar
1/2 cup extra virgin olive oil
1/2 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons grated lemon zest (from about 2 lemons)
2 tablespoons fresh-squeezed lemon juice

Glaze:
1/2 cup powdered sugar
2 tablespoons fresh-squeezed lemon juice

Preheat oven to 350 degrees. Spray a 12-cup muffin tin with non-stick baking spray or line with paper cups (spray the inside of the cups with baking spray to prevent muffins from sticking to the paper).

In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside. In a separate medium bowl, combine honey, sugar, olive oil, buttermilk, eggs, lemon zest, and lemon juice. Whisk together until well combined.

Pour liquid ingredients into the flour mixture and stir with a wooden spoon just until all of the flour is incorporated. Don’t overmix. Divide batter between muffin cups using a large spoon or mechanical ice cream scoop – the cups should be mostly full.

Bake for 17 – 21 minutes or until the center of a muffin springs back lightly to the touch or a toothpick inserted into the middle of a muffin comes out clean. Check early and watch carefully, they will brown fast.

While muffins are baking, make glaze.

Let muffins cool in pan for 5 minutes then remove to a wire rack. Brush the tops of the muffins with glaze while they are still warm. Let cool completely.

from Pinch My Salt

What did the family think? Our oldest and I really like them. These seem to me to be the kind of muffins that are best with a cup of coffee or hot tea.

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