Mix and allow to soak:
1 1/2 Cups old-fashioned rolled oats
1 1/2 cups buttermilk
Combine well:
2 eggs
1/2 cup brown sugar
1/2 cup canola oil
Oat mixture
1 tsp. vanilla
In smaller bowl combine well:
1 1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
Gently fold wet and dry ingredients until just mixed. Add 1 cup fresh or frozen blueberries at the last moment if desired. Spoon into prepared muffin tins. Bake at 400 for 20 min.
Recipe from Debbie Fox
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Wendy's French Bread
2 ½ c. warm water
2 T. yeast
1 T. salt
1 T. oil
6-7 c. flour
Dissolve yeast in water. Add remaining ingredients and mix thoroughly. Knead for 2-5 minutes. Let rise fro 45 minutes or until double in size.
Roll out into two 12x15 rectangles and roll in loaf. Put on greased baking sheet and rise for 30 minutes. Bake at 400 for 25 minutes.
(My sisters Shawna prefers to use this recipe for rolls)
2 T. yeast
1 T. salt
1 T. oil
6-7 c. flour
Dissolve yeast in water. Add remaining ingredients and mix thoroughly. Knead for 2-5 minutes. Let rise fro 45 minutes or until double in size.
Roll out into two 12x15 rectangles and roll in loaf. Put on greased baking sheet and rise for 30 minutes. Bake at 400 for 25 minutes.
(My sisters Shawna prefers to use this recipe for rolls)
French Bread Rolls
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons
In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels. The dough should be soft and smooth but still slightly tacky to the touch.
Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.
Recipe and Picture from http://www.melskitchencafe.com/2007/12/french-bread-rolls.html
French Bread (Fast, Easy and Yummy)
Ingredients
1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt
In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.
In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes.
Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down. Cover and let it rise for 30 minutes.
Preheat oven to 450 degrees. With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.
Recipe and picture from sisterscafe.blogspot.com
Bagels
Ingredients:
1 1/2 cups warm water
1 1/2 teaspoons yeast
1 tablespoon sugar
1 tablespoon oil
2 teaspoons malt powder or syrup (I didn't use this)
2 teaspoons salt
4 – 4½ cups flour, (preferably unbleached bread flour)
Kettle water:
6 quarts of water
2 tablespoons malt syrup (again, didn't use)
1 teaspoon kosher salt
Cornmeal for sprinkling (optional)
Whisk together water, yeast, sugar and malt and dissolve yeast.
Stir in two cup of flour, then salt and oil. Then remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let rest about 10 minutes.
Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal.
Divide dough in 10 to 12 sections and form into 10 inch long strips. Roll the ends together to seal and make a ring. Place on a very lightly floured surface near your stove. Let bagels rest 20-30 minutes.
Fill a large soup pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 425 degrees F.
Prepare two more baking sheets. Line one with a kitchen towel, the other with parchment paper which has been sprinkled with cornmeal (optional). Reduce water to simmer and add bagels a few at a time. Allow to come to surface and simmer thirty seconds. Turn over and cook other side about 45 seconds (total 1 1/2 minutes). Remove bagel with slotted spoon allowing the dough to drip dry. Place on prepared baking sheet. Leave plain or sprinkle on topping of choice.
Place in oven, reduce heat to 425 F. and bake until done, about 17-22 minutes.
Cinnamon Raisin Bagel:
1/2 Cup Raisin
1 T. Cinnamon
1 T. Sugar
Mix all ingredients when mixing in flour.
1 1/2 cups warm water
1 1/2 teaspoons yeast
1 tablespoon sugar
1 tablespoon oil
2 teaspoons malt powder or syrup (I didn't use this)
2 teaspoons salt
4 – 4½ cups flour, (preferably unbleached bread flour)
Kettle water:
6 quarts of water
2 tablespoons malt syrup (again, didn't use)
1 teaspoon kosher salt
Cornmeal for sprinkling (optional)
Whisk together water, yeast, sugar and malt and dissolve yeast.
Stir in two cup of flour, then salt and oil. Then remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let rest about 10 minutes.
Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal.
Divide dough in 10 to 12 sections and form into 10 inch long strips. Roll the ends together to seal and make a ring. Place on a very lightly floured surface near your stove. Let bagels rest 20-30 minutes.
Fill a large soup pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 425 degrees F.
Prepare two more baking sheets. Line one with a kitchen towel, the other with parchment paper which has been sprinkled with cornmeal (optional). Reduce water to simmer and add bagels a few at a time. Allow to come to surface and simmer thirty seconds. Turn over and cook other side about 45 seconds (total 1 1/2 minutes). Remove bagel with slotted spoon allowing the dough to drip dry. Place on prepared baking sheet. Leave plain or sprinkle on topping of choice.
Place in oven, reduce heat to 425 F. and bake until done, about 17-22 minutes.
Cinnamon Raisin Bagel:
1/2 Cup Raisin
1 T. Cinnamon
1 T. Sugar
Mix all ingredients when mixing in flour.
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Another great recipe from My Kitchen Cafe! I did some tweeking from the Original on: http://mykitchencafe.blogspot.com/2008/09/vanilla-pudding-cinnamon-rolls-with.html
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour
Filling:
1/2 cup butter, softened to room temperature
2 cups brown sugar
5 teaspoons cinnamon
Frosting:
4 ounces cream cheese
1/4 cup butter, softened to room temperature
1 teaspoon vanilla
1 1/2 cups confectioner’s sugar
2 tablespoons milk
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. In bowl, mix 1/2 cup butter, 2 cups brown sugar and 5teaspoons cinnamon. Spread over top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour
Filling:
1/2 cup butter, softened to room temperature
2 cups brown sugar
5 teaspoons cinnamon
Frosting:
4 ounces cream cheese
1/4 cup butter, softened to room temperature
1 teaspoon vanilla
1 1/2 cups confectioner’s sugar
2 tablespoons milk
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. In bowl, mix 1/2 cup butter, 2 cups brown sugar and 5teaspoons cinnamon. Spread over top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.
Cream Cheese Filling for Muffins (or sweet breads)
This was so yummy. Well worth trying.
Best with Carrot muffins (it’s like eating mini carrot cakes) but the original recipe has it with pumpkin muffins. I’ve also tried it with blueberry muffins and in little mini sweet breads)
For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar
Prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.
Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.
I used:
Mimi’s Carrot Bread (modified)
1 ½ Cup Flour
½ t. Cinnamon
1 t. Baking Powder
1 t. Baking Soda
1 t. Salt
½ Cup Vegetable Oil
½ Apple Sauce
1 Cup Sugar
3 Eggs
¼ Cup Honey
½ t. Vanilla
1 Cup Shredded Carrots
Walnuts
Rasins
2 T Sugar
Bake at 350, Muffins for 20-30 minutes.
Best with Carrot muffins (it’s like eating mini carrot cakes) but the original recipe has it with pumpkin muffins. I’ve also tried it with blueberry muffins and in little mini sweet breads)
For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar
Prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.
Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.
I used:
Mimi’s Carrot Bread (modified)
1 ½ Cup Flour
½ t. Cinnamon
1 t. Baking Powder
1 t. Baking Soda
1 t. Salt
½ Cup Vegetable Oil
½ Apple Sauce
1 Cup Sugar
3 Eggs
¼ Cup Honey
½ t. Vanilla
1 Cup Shredded Carrots
Walnuts
Rasins
2 T Sugar
Bake at 350, Muffins for 20-30 minutes.
Berry Muffins
(Can use fresh or frozen; raspberries, blackberries, or blueberries)
From my sister Trista
1 3/4 c. flour
1/2 c. sugar
2 t. baking powder
1/4 t. salt
1/2 c. butter, melted
3/4 c. milk
1 large egg
1/4 t. vanilla
1 1/2 c. fresh raspberries
1/4 c. flour
1/4 c. sugar
Heat oven to 400. Line muffin tin with liners (I have done it without and it works out as well). Combine flour, sugar, baking powder, and salt. Add the butter and combine. Whisk together milk, egg, and vanilla. Gradually add milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss berries with the 1/4 c. flour and gently fold berry mixture into the batter. Fill muffin cup 3/4 full. Sprinkle with remaining sugar. Bake 17 to 20 minutes.
I just made these again today and used about 1/8-1/4 cup less flour and oil instead of butter they were way better. If you are using Blueberries use about a Cup instead of the Cup and a half.
From my sister Trista
1 3/4 c. flour
1/2 c. sugar
2 t. baking powder
1/4 t. salt
1/2 c. butter, melted
3/4 c. milk
1 large egg
1/4 t. vanilla
1 1/2 c. fresh raspberries
1/4 c. flour
1/4 c. sugar
Heat oven to 400. Line muffin tin with liners (I have done it without and it works out as well). Combine flour, sugar, baking powder, and salt. Add the butter and combine. Whisk together milk, egg, and vanilla. Gradually add milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss berries with the 1/4 c. flour and gently fold berry mixture into the batter. Fill muffin cup 3/4 full. Sprinkle with remaining sugar. Bake 17 to 20 minutes.
I just made these again today and used about 1/8-1/4 cup less flour and oil instead of butter they were way better. If you are using Blueberries use about a Cup instead of the Cup and a half.
Slow-Rize Pizza Dough
From my sister-in-law Kira
2 1/4 teaspoons yeast
1 1/3 cup water
3 1/2 to 4 cups flour
2 teaspoons salt.
"The beauty about making this recipe the night before is you can just throw all the ingredients together cold (no warming the water) and stick it covered in the refrigerator. That is all I do - mix the dough to the desired consistency (I like my dough pretty soft) and really try not to overflour it and then place it in a greased bowl covered with saran wrap in the refrigerator. Be sure to take it out of the refrigerator a few hours before you make the pizza so the dough has time to warm and relax. This recipe makes 2 medium-sized pizzas. (It feeds our family of two adults and two children and we eat a lot of pizza.)
Directions for baking pizza:
Preheat oven to 475 degrees. (If using a pizza stone, let stone heat for at least 30 minutes in the oven before baking pizza.) If baking in a sheet pan, press dough onto sheet pan and top with sauce and toppings. Bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. If baking on the preheated pizza stone, slide pizza onto stone and bake for about 8 minutes. Makes 1 large pizza."
If you are making this a couple hours before you make the pizza, don't refrigerate it. Just leave it in the bowl, covered with a damp cloth. Just make sure you make the dough soon enough before making the pizza that it has about one hour to rise. But if you don't, don't worry, your pizza won't be ruined.
2 1/4 teaspoons yeast
1 1/3 cup water
3 1/2 to 4 cups flour
2 teaspoons salt.
"The beauty about making this recipe the night before is you can just throw all the ingredients together cold (no warming the water) and stick it covered in the refrigerator. That is all I do - mix the dough to the desired consistency (I like my dough pretty soft) and really try not to overflour it and then place it in a greased bowl covered with saran wrap in the refrigerator. Be sure to take it out of the refrigerator a few hours before you make the pizza so the dough has time to warm and relax. This recipe makes 2 medium-sized pizzas. (It feeds our family of two adults and two children and we eat a lot of pizza.)
Directions for baking pizza:
Preheat oven to 475 degrees. (If using a pizza stone, let stone heat for at least 30 minutes in the oven before baking pizza.) If baking in a sheet pan, press dough onto sheet pan and top with sauce and toppings. Bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. If baking on the preheated pizza stone, slide pizza onto stone and bake for about 8 minutes. Makes 1 large pizza."
If you are making this a couple hours before you make the pizza, don't refrigerate it. Just leave it in the bowl, covered with a damp cloth. Just make sure you make the dough soon enough before making the pizza that it has about one hour to rise. But if you don't, don't worry, your pizza won't be ruined.
Katie's Super Yummy Zucchini Muffins
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/4 cup vegetable oil
1/4 cup applesauce
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup grated zucchini
1 grated medium-sized apple (I didn't measure out how much this was)
1/2 cup semisweet chocolate chips
In a bowl, combine flour, sugar, baking soda, cinnamon and salt.. Combine the egg, oil, applesauce, milk, lemon juice, and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, apple, and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.
Amish Friendship Bread
Starter Mix ( When starting for first time)
1 c. flour ,
1 c. milk,
1 c. sugar
1 c. flour ,
1 c. milk,
1 c. sugar
Important Preparation Tips:
Do not use a metal spoon or metal bowl when mixing or preparing.
Do not refrigerate.
Burp air out of bag to keep batter from fermenting.
It is natural for the batter to thicken, bubble and ferment.
Day 1: You receive the fermented batter in a one gallon zip lock bag. Do nothing; put it
on the kitchen counter.
Day 2: Squeeze the bag several times.
Day 3: Squeeze the bag several times.
Day 4: Squeeze the bag several times.
Day 5: Squeeze the bag several times.
Day 6: Add 1 c. flour, 1 c. sugar, 1 c. milk.. Squeeze the bag several times.
Day 7: Squeeze the bag several times.
Day 8: Squeeze the bag several times.
Day 9: Squeeze the bag several times.
Day 10: In a large, NON METAL mixing bowl, combine the batter with
1 c. flour,
1 c. sugar,
1 c. milk.
Mix well with a wooden spoon.
Pour 3/4 c. of the batter into four (4) one gallon zip lock bags.
These are your starter batters. Give 4 bags away with a copy of these directions, or keep one and start over as day 1.You will still have a lot of batter in your bowl.
Day 1: You receive the fermented batter in a one gallon zip lock bag. Do nothing; put it
on the kitchen counter.
Day 2: Squeeze the bag several times.
Day 3: Squeeze the bag several times.
Day 4: Squeeze the bag several times.
Day 5: Squeeze the bag several times.
Day 6: Add 1 c. flour, 1 c. sugar, 1 c. milk.. Squeeze the bag several times.
Day 7: Squeeze the bag several times.
Day 8: Squeeze the bag several times.
Day 9: Squeeze the bag several times.
Day 10: In a large, NON METAL mixing bowl, combine the batter with
1 c. flour,
1 c. sugar,
1 c. milk.
Mix well with a wooden spoon.
Pour 3/4 c. of the batter into four (4) one gallon zip lock bags.
These are your starter batters. Give 4 bags away with a copy of these directions, or keep one and start over as day 1.You will still have a lot of batter in your bowl.
Add to it:
1 c. oil
3 large eggs
3 large eggs
1/2 c. milk
1/2 tsp. salt
1/2 tsp. salt
1 c. sugar
1/2 tsp. cinnamon
1/2 tsp. cinnamon
1 tsp. vanilla
1 1/2 tsp. baking powder
1 1/2 tsp. baking powder
1 large box instant vanilla
1/2 tsp. baking soda
1/2 tsp. baking soda
Pudding mix (5.1 oz)
2 c. flour
2 c. flour
Mix well with wooden spoon. In a separate bowl, mix 1 tsp. cinnamon and 3 Tbsp. of sugar. Sprinkle the cinnamon/sugar mixture into two well greased loaf pans.
Pour the batter into the sugared pans. Bake at 350 for 1 hour. Cool 15 minutes and remove from pans.
Note: You can use small loafs...adjust the time with the size of the pan.
Pour the batter into the sugared pans. Bake at 350 for 1 hour. Cool 15 minutes and remove from pans.
Note: You can use small loafs...adjust the time with the size of the pan.
Zucchini Bread
1/2 Cup Oil
1/2 Cup Applesauce
3 Eggs
3 t. Vanilla
2 Cups Pureed Zucchini (will be in an almost completely liquid)
1 Mashed Banana
Combine oil, sugar and eggs, beat well. Blend in vanilla, zucchini and banana.
In separate bowl sift together.
3 Cups Flour
1 t. Baking Soda
1 t. Salt
1 T. Cinnamon
1/4 t. Baking Powder
3/4 Cups Chocolate Chips or 1/2 Cups Chopped Nuts (optional)
Mix wet and dry ingredients together. Pour into 2 well greased and lightly floured loaf pans. Bake at 350 for 1 hour or 20 minutes for muffins. Let stand in pans for 10 minutes then remove bread from pans and cool on cooling rack.
1/2 Cup Applesauce
3 Eggs
3 t. Vanilla
2 Cups Pureed Zucchini (will be in an almost completely liquid)
1 Mashed Banana
Combine oil, sugar and eggs, beat well. Blend in vanilla, zucchini and banana.
In separate bowl sift together.
3 Cups Flour
1 t. Baking Soda
1 t. Salt
1 T. Cinnamon
1/4 t. Baking Powder
3/4 Cups Chocolate Chips or 1/2 Cups Chopped Nuts (optional)
Mix wet and dry ingredients together. Pour into 2 well greased and lightly floured loaf pans. Bake at 350 for 1 hour or 20 minutes for muffins. Let stand in pans for 10 minutes then remove bread from pans and cool on cooling rack.
Pumpkin Muffins
1 Spice cake Mix (use just the mix)
1 can pumpkin
¼ cup applesauce
Chocolate Chips (optional and not as healthy)
Mix all ingredients together. Pour into muffin pan. Bake at 350 for 15 minutes.
*Weight watchers recipe
1 can pumpkin
¼ cup applesauce
Chocolate Chips (optional and not as healthy)
Mix all ingredients together. Pour into muffin pan. Bake at 350 for 15 minutes.
*Weight watchers recipe
Mimi’s Carrot Bread
*From the Restaurant Mimi’s Cafe
1 ½ Cup Flour
1 t. Cinnamon
1 t. Baking Powder
1 t. Baking Soda
1 t. Salt
1 Cup Vegetable Oil
1 Cup + 2 T Sugar
3 Eggs
¼ Cup Molasses
½ t. Vanilla
1 Cup Shredded Carrots
¾ Cup Walnuts
2 – 8” Pan. Bake at 350 for 60 minutes.
1 ½ Cup Flour
1 t. Cinnamon
1 t. Baking Powder
1 t. Baking Soda
1 t. Salt
1 Cup Vegetable Oil
1 Cup + 2 T Sugar
3 Eggs
¼ Cup Molasses
½ t. Vanilla
1 Cup Shredded Carrots
¾ Cup Walnuts
2 – 8” Pan. Bake at 350 for 60 minutes.
Zucchini Bread
3½ Cups Flour
2 t. Baking Powder
½ t. Baking Soda
1 t. Salt
1 t. Cinnamon
½ t. Nutmeg
¼ t. Clove
2½ Grated Unpeeled Zucchini
1 Cup Sugar
4 Eggs
½ Cup Oil
2 T Grated Orange Zest
1 Cup Chopped Toasted Pecans or Walnuts
Sift Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, and Clove into a bowl and set aside.
Combine zucchini, sugar, eggs, oil and orange zest and mix by hand until evenly blended. Add and mix dry ingredients to zucchini mixture. Fold in nuts.
Grease and flour 2- 8½” bread pans. Fill pans and bake at 350 for 50-55 minutes (until edges are brown and pull away from pan).
Bakes 2 loafs
From Sheri
2 t. Baking Powder
½ t. Baking Soda
1 t. Salt
1 t. Cinnamon
½ t. Nutmeg
¼ t. Clove
2½ Grated Unpeeled Zucchini
1 Cup Sugar
4 Eggs
½ Cup Oil
2 T Grated Orange Zest
1 Cup Chopped Toasted Pecans or Walnuts
Sift Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, and Clove into a bowl and set aside.
Combine zucchini, sugar, eggs, oil and orange zest and mix by hand until evenly blended. Add and mix dry ingredients to zucchini mixture. Fold in nuts.
Grease and flour 2- 8½” bread pans. Fill pans and bake at 350 for 50-55 minutes (until edges are brown and pull away from pan).
Bakes 2 loafs
From Sheri
Blueberry French Toast
12 slices of day old white bread, with crusts removed.
2 packages (8 ounces each) cream cheese
1 cup blueberries
Cut bread into one inch cubes. Place half in a greased 9 x 13 baking dish. Cut cream cheese into cubes and place over bread. Top with blueberries and remaining bread.
Mix and Pour Over Bread:
12 eggs
2 cups milk
1/3 cup maple syrup or honey
Cover and Chill 8 hours or over night. Cover and Bake at 350 for 30 minutes
Sauce:
1 Cup Sugar
2 T Cornstarch
1 Cup Water
1 Cup Blueberries
1 T Butter
Mix Sugar and Cornstarch in Sauce pan, add water. Boil for 3 minutes over medium heat, stirring constantly. Stir in Blueberries, reduce heat and simmer for 8-10 minutes, until berries burst. Stir in Butter.
Make 6-8 Servings
From Sheri
2 packages (8 ounces each) cream cheese
1 cup blueberries
Cut bread into one inch cubes. Place half in a greased 9 x 13 baking dish. Cut cream cheese into cubes and place over bread. Top with blueberries and remaining bread.
Mix and Pour Over Bread:
12 eggs
2 cups milk
1/3 cup maple syrup or honey
Cover and Chill 8 hours or over night. Cover and Bake at 350 for 30 minutes
Sauce:
1 Cup Sugar
2 T Cornstarch
1 Cup Water
1 Cup Blueberries
1 T Butter
Mix Sugar and Cornstarch in Sauce pan, add water. Boil for 3 minutes over medium heat, stirring constantly. Stir in Blueberries, reduce heat and simmer for 8-10 minutes, until berries burst. Stir in Butter.
Make 6-8 Servings
From Sheri
Double Raisin Bread Pudding
Place in greased Baking Dish (1 qt. size):
6 Slices Cinnamon Swirl Raisin Bread, Cut into ¾“ cubes.
½ Sup Raisins
Mix together and pour over bread in dish:
2 Cups Milk
2 Eggs
¼ Sugar
2 t. Vanilla
¼ t. Salt
¼ t. Cinnamon
¼ t. Nutmeg
Let sit 5 minutes. Bake at 350 for 50 minutes
Sauce:
1 ¼ Cups Powder Sugar
6 T Butter
1 Egg, (Beaten)
¼ Cup apple juice (or dark rum or bandy???)
Cook over low heat, stirring constantly until thickened about 3 minutes.
Serves 4-6
From Sheri
6 Slices Cinnamon Swirl Raisin Bread, Cut into ¾“ cubes.
½ Sup Raisins
Mix together and pour over bread in dish:
2 Cups Milk
2 Eggs
¼ Sugar
2 t. Vanilla
¼ t. Salt
¼ t. Cinnamon
¼ t. Nutmeg
Let sit 5 minutes. Bake at 350 for 50 minutes
Sauce:
1 ¼ Cups Powder Sugar
6 T Butter
1 Egg, (Beaten)
¼ Cup apple juice (or dark rum or bandy???)
Cook over low heat, stirring constantly until thickened about 3 minutes.
Serves 4-6
From Sheri
Cinnabon Cinnamon Rolls
Dough:
¼ cup butter melted
¼ cup water
½ package instant vanilla pudding (1/2 of a 3 oz. box)
1 cup milk
1 beaten egg
1 T sugar
½ t. salt
4 cups bread flour
2 ½ t. yeast
Filling:
½ cup butter, softened
1 cup brown sugar
2 t. cinnamon
Frosting:
4 oz. soft cream cheese
¼ cup soft butter
½ cup powdered sugar
2 t. vanilla
1 ½ t. milk
Place ingredients in bread Machine. Set on dough cycle. Once dough cycle is done, roll dough out into a 17X10 rectangle.
Spread often butter over dough. Sprinkle Brown sugar and cinnamon over butter. Roll tightly from long end, pinch seam close. Slice roll in 1” slices and place onto greased cookie sheet. Let rise until double (1 hour). Bake at 350 for 15-20 minutes. Frost and Serve.
From Sheri
¼ cup butter melted
¼ cup water
½ package instant vanilla pudding (1/2 of a 3 oz. box)
1 cup milk
1 beaten egg
1 T sugar
½ t. salt
4 cups bread flour
2 ½ t. yeast
Filling:
½ cup butter, softened
1 cup brown sugar
2 t. cinnamon
Frosting:
4 oz. soft cream cheese
¼ cup soft butter
½ cup powdered sugar
2 t. vanilla
1 ½ t. milk
Place ingredients in bread Machine. Set on dough cycle. Once dough cycle is done, roll dough out into a 17X10 rectangle.
Spread often butter over dough. Sprinkle Brown sugar and cinnamon over butter. Roll tightly from long end, pinch seam close. Slice roll in 1” slices and place onto greased cookie sheet. Let rise until double (1 hour). Bake at 350 for 15-20 minutes. Frost and Serve.
From Sheri
Basic Scones
From Sheri
3 ½ Cups Flour
Pinch of Salt
1 T Baking Powder
¾ Cup Cold Butter
½ Cup Sugar
1 Egg
½ Cup Milk
1 Egg (lightly beaten)
Combine Flour, Salt and Baking Powder. Cut in butter until mixture is crumbly. Stir in Sugar (and fruit or nuts if desired). Stir well. Add Egg and milk. Mix with large fork until mixture forms soft dough. Add more milk if needed (1 Tablespoon at a time).
Turn dough onto a floured surface and knead lightly for 30 seconds to form a smooth dough.
Divide dough in half and pat each half into a circle about ½ “ thick. Cut circle into wedges. Brush wedge with beaten eggs. Place oh hot baking sheet. Bake at 425 for 10 minutes.
Makes 12 scones
3 ½ Cups Flour
Pinch of Salt
1 T Baking Powder
¾ Cup Cold Butter
½ Cup Sugar
1 Egg
½ Cup Milk
1 Egg (lightly beaten)
Combine Flour, Salt and Baking Powder. Cut in butter until mixture is crumbly. Stir in Sugar (and fruit or nuts if desired). Stir well. Add Egg and milk. Mix with large fork until mixture forms soft dough. Add more milk if needed (1 Tablespoon at a time).
Turn dough onto a floured surface and knead lightly for 30 seconds to form a smooth dough.
Divide dough in half and pat each half into a circle about ½ “ thick. Cut circle into wedges. Brush wedge with beaten eggs. Place oh hot baking sheet. Bake at 425 for 10 minutes.
Makes 12 scones
Orange Rolls
From Sheri
1 Cup Warm Milk
3 T Melted Butter
½ Cup Sugar
1 ½ Cups Flour
3 Beaten Eggs
1 Yeast Cake
Mix Well and let rise 1 ½ hours.
Add
3 Cups flour
1t. Salt
Let rise until light
Divide dough in two equal parts and roll out ¼ “ thick and spread with:
¼ Cup Sugar
6 T Butter
Spread in 2 section. Roll up and slice. Place in miffin tins. Let rice until light. Bake at 375 for 10 minute. Remove from tins immediately.
Makes 3 Dozen
1 Cup Warm Milk
3 T Melted Butter
½ Cup Sugar
1 ½ Cups Flour
3 Beaten Eggs
1 Yeast Cake
Mix Well and let rise 1 ½ hours.
Add
3 Cups flour
1t. Salt
Let rise until light
Divide dough in two equal parts and roll out ¼ “ thick and spread with:
¼ Cup Sugar
6 T Butter
Spread in 2 section. Roll up and slice. Place in miffin tins. Let rice until light. Bake at 375 for 10 minute. Remove from tins immediately.
Makes 3 Dozen
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