English Muffin Bread

Do you like english muffins?  Then, this bread is just simply to die for!  Not to mention, one of the easiest breads to make, EVER!  Don't believe me?!  Try and see for yourself!  This is where I found this awesome recipe!  ENJOY!  I sure did and so did my neighbors!

ENGLISH MUFFIN BREAD

5 1/2 cups warm water
3 packages RAPID RISE yeast
     (Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups all purpose flour

Mix altogether in a large kitchen aid or very large bowl.  (Dough will be very sticky.)  Spoon into 3 9x5 loaf pans or 4 smaller loaf pans. Let rise in pans until dough reaches the top of the pans.  Bake in 350 degree oven for 45 minutes or until golden brown. 10 minutes before done, brush with melted butter.

Makes 4 small loaves or 3 large ones. Bread will be moist at first. Allow to COOL COMPLETELY before toasting. Makes terrific toast.

Olive Garden Breadsticks

Are you kidding me with this one?!  So, easy and so yummy!  Dip in alfredo sauce!  ENJOY!

OLIVE GARDEN BREADSTICKS

(picture and recipe found from above link.)

DOUGH:

1 1/2 cups warm water
2 Tbs sugar

1 Tbs yeast

1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)

2 Tbs butter, softened

4-5 Cups flour

TOPPING:

3 Tbs butter melted

sea salt

1/4 tsp garlic powder

For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, and lay the breadsticks out leaving about 2 inches between each one. Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven) Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat the oven to 400 degrees and bake them for 12-15 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1/4 t garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

Easy Cake Mix Banana Bread

I've said it before...  When you say cake mix, I listen  and when I say banana bread, my kids come running!!  This banana bread is like a mixture of good old fashion banana bread and cupcakes!  Oh my goodness!  Enjoy!

EASY CAKE MIX BANANA BREAD

1 box Betty Crocker® cake mix
3 eggs

1/3 cup oil

4 mashed bananas

Preheat oven to 350°F. Generously grease and flour 2 (9x5-inch) loaf pans. Select your favorite banana bread recipe from the list below. In large bowl, beat all ingredients together (including those specific add-ins mentioned in the ingredient descriptions below) until well mixed. Pour batter loaf pans. Bake 30-35 minutes, or until a toothpick inserted into the center, comes out clean.

Maple Topped Oven Pancake

My kids LOVE breakfast for dinner.  Who doesn't?  But I have grown weary of just making pancakes and waffles!  So here is a new recipe that is just perfect for the cause!  I hope you ENJOY!

MAPLE TOPPED OVEN PANCAKE

1/2 cup packed brown sugar

1/3 cup margarine or butter

1/2 cup maple-flavored syrup

1 1/2 cups Bisquick® Original baking mix

1/4 cup packed brown sugar

1 cup milk

2 eggs

Maple-flavored syrup, if desired

Heat oven to 350º. Heat 1/2 cup brown sugar, the margarine and syrup in 1-quart saucepan over low heat, stirring occasionally, until melted. Pour into ungreased rectangular pan, 13x9x2 inches.

Beat remaining ingredients in medium bowl, using wire whisk or fork, until blended. Carefully pour over syrup mixture.

Bake uncovered 30 to 35 minutes or until top springs back when touched in center. Cut into 3-inch squares; turn each square upside down onto plate. Serve immediately, with maple-flavored syrup.

Scones from Emily at Impel Clothing!

This is a good friend of my mine who not only has a very cool clothing line, but this is one of the BEST scone recipes I have ever done!  ENJOY!

French Toast Casserole

Tomorrow is our church Christmas breakfast with Santa.  I signed up to bring a casserole, but I am not much of a egg person, so this is what I am taking instead of the standard breakfast casserole!  SHHHHHH........It is sooooo yummy and you will not be able to get enough!  It's also a great Christams morning breakfast! 

FRENCH TOAST CASSEROLE

5 cups bread cubes

4 eggs

1 1/2 cups milk

1/4 cup white sugar, divided

1/4 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon margarine, softened

1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.

Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.

Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Magic Wand Sticks

My kids are more than slightly obsessed with Harry Potter.  I even bought them their own wands and they now run around casting spells on one another.  So imagine their surprise when I told them I had wands they could eat!

MAGIC WAND STICKS

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup shortening

2/3 cup shredded Cheddar cheese

1/2 cup finely chopped salami, turkey pepperoni or fully cooked ham

3/4 cup milk

Ketchup, mustard, pizza sauce or cheese dip, if desired

Heat oven to 450ºF. Mix flour, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in cheese and salami. Stir in just enough milk until a soft dough forms.

Turn dough onto lightly floured surface. Knead gently 10 times. Place on ungreased cookie sheet. Pat dough into 8-inch square; cut square in half. Cut each half crosswise into 1-inch strips. (For crisper sticks, arrange strips to have about 1-inch space between them.)

Bake 12 to 15 minutes or until golden brown. Serve warm or cool with ketchup, mustard, pizza sauce or cheese dip.

Coconut Bread

Back when I was getting married, I was going through the daunting task of finding the ULTIMATE wedding cake. Fortunately, I worked at one of the hippest hotels in SLC that had the BEST restaurant within it's walls! VERY LONG story short, they had the answer. Ambroisa Cakes. When my mom and I went to taste the cakes, she told us that all of her cakes were made with coconut. I am NOT a huge coconut fan. As a matter of fact, most things that have coconut taste like tanning lotion to me. So, I was a little worried, but not to fear! Coconut in cakes actually keeps the cake moist and holds its shape. We tried it and I was HOOKED! So, now that I have told you all of that, let's move on to the recipe of the day! Coconut Bread! Be careful with this one! It's bound to be addicting and I promise, it does NOT taste like tanning lotion!

COCONUT BREAD

2 cups white sugar

1 cup vegetable oil

4 eggs

2 teaspoons coconut extract

3 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1 cup shredded coconut

Preheat oven to 375 degrees F. Lightly grease a 9x5 inch loaf pan.
In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.

Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

COCONUT GLAZE

1 cup sugar

2 Tablespoons butter

1/2 cup water

1 tsp. coconut extract

Combine above ingredients except coconut flavoring and bring to a boil.  Remove and add extract.  Pour over bread before serving.

It's been awhile... Pumpkin Gingerbread

Good morning, afternoon and evening to everyone! 

 I'm back and oh how I have missed you!  Life is crazy sometimes and you just need to take a break, but I am here and ready for new recipes, AND, I will be adding some fun family crafts, home projects and much much more.... 

so, get READY, SET, GO!

Fall is my FAVORITE season, well I just lied.... Winter is, but we can pretend it's fall for the purpose of ALL the wonderful harvest recipes there are. 

There is so much to bake, cook and do in the fall and one of my favorite ingredients is PUMPKIN! 

I LOVE pumpkin in just about everything!  Drinks, breads, soups, pies, and YES, even candy! (Have you tried the Pumpkin Spice Hershey Kisses?!  TOO DIE FOR!)

Anywho, this week is going to be all about FALL and PUMPKINS!  I want to share with you one of my favorite pumpkin recipes!

Enjoy and HAPPY COOKING/HOME!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

PUMPKIN GINGERBREAD
3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

1 (15 ounce) can pumpkin puree

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1/2 teaspoon baking powder

Cream cheese Frosting (recipe here or you can use store bought)

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans or you can do one medium size bundt pan.  It makes is so pretty and almost looks like a pumpkin!
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.  Bake in preheated oven until toothpick comes out clean, about 1 hour.  Let cool and drizzle with Cream Cheese Frosting.

(recipe from here and picture from here.)

Don't Get Fat French Toast

1 cup egg whites or egg white beaters

1/4 cup skim milk

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

6-8 slices of whole wheat bread

Heat a skillet over medium heat and spray with a light cover of cooking spray or fat free butter.

In a shallow dish, combine the first 5 ingredients. Mix together well. Quickly dip the first piece of bread flat in the bowl, letting it soak up the liquid, but not so much that it falls apart. Do this on both sides. Put the bread on the skillet, cooking it on both sides until browned. Repeat this process with the next piece of bread.Put on a plate and eat! It tastes extra great topped with one of the following: fresh fruit, sugar free maple syrup, splenda or powdered sugar. (photo from here.)

Apple Fritters

1 cup milk

1 egg, beaten

4 TBS. margarine

1/4 cup sugar

1/2 tsp. salt

1 orange, rind and juice

1 cup apples (chopped into small bits)

3 cups flour

2 tsp. baking powder

1 tsp. vanilla

1 tsp. cinnamon

Beat egg in a large mixing bowl. Combine milk and margarine with egg. Add orange juice, rind, chopped apples and vanilla. Sift together the flour, salt, baking powder. Stir into egg mixture with spoon until blended. DO NOT OVER MIX!! Preheat oil in a skillet to 350 degrees. Drop batter in small amounts to create the size desired of fritter. Fry until golden brown, turning once. Allow to cool. ENJOY! (picture from here.)

Banana Applesauce Bread

1/4 cup butter, softened

3/4 cup sugar

1 large banana

2 eggs beaten

1 can applesauce (16oz)

3 TBS. buttermilk

2 cups flour

1 tsp. salt

1 tsp. baking soda

Cream butter and sugar. Add banana, eggs and applesauce. Stir in flour, salt, and soda. Mix should be slightly thicker than a cake mix. If too stiff, add another TBS of buttermilk. Bake at 350 for 45 minutes in two seperate bread pans. When done, slide a knife around edges of pan and invert. Cool on wire rack. (picture found here and recipe found here.

Baked Crescent Churros

Who says you have to go to an amusement park to get a really yummy churro?! These are simple and so good! Have fun!
2 tablespoons sugar
1 teaspoon ground cinnamon
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons butter or margarine, melted
Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside. Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal.
Brush tops of 2 rectangles with some of the melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter. With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.

Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture. (recipe and picture from bettycrocker.com)

Super Easy Pepperoni Breadsticks

2 cups Original Bisquick® mix
1/2 cup cold water
1/2 cup chopped turkey pepperoni
1/4 cup butter or margarine, melted
1 tablespoon grated Parmesan cheese
1 cup pizza sauce

Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times.

Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese.

Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping. (recipe and picture from bettycrocker.com)

Blueberry Oatmeal Bread

2/3 cup packed brown sugar
3/4 cup milk
1/2 cup vegetable oil
2 eggs
2 1/4 cups flour
1 cup quick-cooking or old-fashioned oats
3 teaspoons baking powder
1 tsp. ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen blueberries (thawed and drained)

Heat oven to 350ºF. Grease bottom only of 8- or 9-inch loaf pan. In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in remaining ingredients except blueberries; beat 30 seconds. Fold in blueberries. Pour into pan. Sprinkle with additional oats if desired.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

(recipe and picture found at bettycrocker.com)

Homemade Scones

1 TBS. yeast in 1/2 cup warm water
2 cups milk, scaled and cooled
1/2 cup mashed potatoes (you can use instant)
1/2 cup butter, melted
5-6 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/3 cup sugar
oil for frying

Dissolve yeast in warm water and add to cooled scalded milk, mashed potatoes and butter. Blend in 2 cups flour, the baking soda, salt and baking powder. Mix well then add enough flour to make soft dough. Knead well. Put in refrigerator overnight or chill a bit. Punch down while still warm. Roll out to about 1/2 inch thick and cut into strips. Fry in oil until golden brown on both sides. Sprinkle with cinnamon and sugar or serve warm with honey butter.

Cake Mix Cinnamon Rolls and Cream Cheese Frosting

CINNAMON ROLLS1 white or yellow cake mix package
2 pkg. yeast
1 tsp. salt
2 cups flour
3 cups flour
butter to taste
cinnamon to taste
sugar to taste

Combine the first 4 ingredients. Add 2- 1/4 cups hot water. Mix. Add 3 cups flour and knead until well mixed. Let rise until doubled. Push down and roll out into a large triangle. Mix butter, cinnamon and sugar. Sprinkle over dough. Roll up and cut in 1- 1/2 inch slices. Let rise until doubled. Bake at 350 degrees for 20 minutes. Frost while still warm with cream cheese frosting. Makes about 18 rolls.

CREAM CHEESE FROSTING
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Citrus Mango Muffins

PERFECT FOR SPRING!
Muffins
1 egg
2 cups flour
1/3 cup sugar
1 TBS grated lime peel
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup vegetable oil
1 medium mango, pitted and diced, about 1 cup

Lime glaze
1/2 cup powdered sugar
3 to 4 tsp/ lime juice

Heat oven to 375. Grease bottoms of muffin pan or line with baking cups.
In a medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango. Stir until moist, then add mango. Divide batter evenly among muffin tin. Bake 23-35 minutes or until golden brown.

Meanwhile in a small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm.

Homemade Buttermilk Cornbread

1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
1 cup yellow cornmeal
1 cup all-purpose flour (spooned and leveled)
1/4 cup sugar
1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
1 1/2 teaspoons coarse salt
1 cup low-fat buttermilk
2 eggs

Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

Zucchini Pineapple Bread

3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
3 cups flour
2 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
2 cups grated zucchini
1 cup crushed pineapple and juice

Beat together eggs, oil, sugar, vanilla. Add flour, soda, salt, baking powder, cinnamon and nutmeg. Fold in zucchini and pineapple. Pour into loaf pans and bake 350 for 1 hour.