1 cup milk
1 egg, beaten
4 TBSP melted butter
4 TBSP water
1/2 box instant vanilla pudding (3.4 oz. box)
4 cups flour
2 TBSP sugar
1/2 tsp salt
2-1/2 tsp bread machine yeast
1 cup butter, softened
1 3/4 cups dark brown sugar
3 TBSP cinnamon
1 cup chopped nuts, optional
Place the dough ingredients in your machine in the order as they are listed . Select the dough cycle and press start. When cycle is finished, remove the dough, and roll to about 12-17″ (see pic below) Spread the softened butter all over the dough. Combine the sugar and cinnamon and mix well. Spread over rolled out dough. Get as close to the edges as possible. Sprinkle nuts (or raisins if you so desire, yuck!) over dough. Starting with widest end, roll the dough into tight log. Cut into 1/2″ slices. Place in a lightly greased baking dish with sides. Cover the pan with plastic wrap and a tea towel. Let them rise 30-40 minutes this way. Bake at 350 for 15-20 minutes. When the rolls are done top with frosting of your choice. Although, I am a purist and only use cream cheese frosting;) Want them super gooey, add a layer of frosting 2-3 minutes after they come out of the oven. Then add a second layer 8-10 minutes after they’ve been cooling.
So we now look at the calendar and realize that the past two months have been filled with a non-stop eating fest and our pants are a little on the tight side. It isn’t your fault poor-little-under-appreciated January, but for some reason a crazy person came up with this strange idea of “New Years Resolutions”. Most people set that crazy goal to lose that holiday weight, well I’m here to tell you that I am not that kind of person! So on that note, this recipe is super “healthy”. It involves this special ingredient called zucchini and can be considered a diet food;)
Blueberry Zucchini Bread
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1 TBSP ground cinnamon
1/2 tsp ground nutmeg
1 cup canola oil
1 1/2 TBSP vanilla extract
2 1/4 cups sugar
2 cups shredded zucchini
1 pint fresh blueberries (or 2 pints, if you prefer super blueberry-ish)
Preheat oven to 350. Lightly grease 4 mini loaf pans. In a large bowl, mix all the dry ingredients. In a separate mixing bowl, beat eggs, oil, sugar and vanilla. Stir in the flour mixture until well blended. Fold in zucchini and blueberries. Pour into prepared pans.
Note: if you peel your zucchini before shredding, there will be no “green” and no one will be the wiser, good way to trick the kiddos!
2/3 cup flour
1/2 cup brown sugar
1/2 cup sugar
1 tsp cinnamon
1 stick (1/2 cup) butter, softened
1/2 cup chopped nuts (optional)
Crumble this on top of your bread batter and bake for 45-50 minutes. Test it with a knife in the center, if it comes out clean. Remove from the oven and let cool.
2 TBSP yeast
1 1/2 cups warm water
1/2 cup sugar
Put these 3 ingredients, inside your large mixing bowl, stir gently and leave them alone to become close friends for 5 mins.
After the 5 mins, add the following:
1/2 cup butter (aka-1 stick, sweet cream kind of course)
2 large eggs
2 tsp salt
4 1/2 cups flour
Start your mixer on slow and then medium speed until it’s mixed well. Don’t fret, this will be a sticky dough! Cover your mixing bowl with a towel and let it rise for 1 hour. Do not peek. After an hour, find the largest mixing bowl you have in your kitchen that has a lid, or is a large tupperware container. I use a clean ice cream bucket. (don’t judge me on why I have 5 of them) Spray the bowl/bucket with non-stick spray, and scoop your sticky dough in and then throw it in your fridge. You can store the dough for 2-3 hours, overnight or for a day or two. That’s the best part, it’s very forgiving!
Now comes the messy part. You’ll need extra flour for this, separate the dough in half, spread a nice layer of flour out on your countertop, place 1 half of the dough on top. Using a rolling pin, roll it out top to bottom, left to right, to form a circle, like a pizza. Then slice into 12 triangles. Now, I am a big fan of butter, so I place a little pat of butter on each triangle and then roll them up, starting with the larger section. Place on a cookie sheet (12 to a pan) that has been greased or has some parchment paper lining. Spray the tops of the rolled butter rolls with cooking spray and cover with plastic wrap. Let them rise for 45-60 mins. Remove the plastic wrap and bake at 375 for 12-14 mins, until nicely browned on top. Continue the process with the other half of the dough.
Going back to that gluttonous remark earlier? (When my rolls have cooled for 5 minutes, I brush melted butter over the top of them.) I believe in doing it the right way, more butter the better! These are the best for slopping up that yummy warm turkey gravy and even better for those leftover turkey sandwiches the day after. Your family and friends will thank you….trust me!
Ah, hot cheesy bread goodness, I imagine this is available in that most special place, Angels All-U-Can Eat, location?: Heaven, because why wouldn’t a slice of this not be there? Cheese makes me happy, it makes everyone around me happy (unless they have that poor unfortunate lactose allergy) I make this on a large loaf of french bread or one of those skinny baguettes, I try to imagine that there are less calories that way;)
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
1 cup mayo (yes, you read that right)
1/2 tsp Italian herb, crush it real good with your fingers
1/2 bunch green onions, sliced super thin (I cheat sometimes and grab one of the packages of chives, and use my kitchen shears to slice into tiny pieces, I use 1/3 of the package)
1 loaf good french bread, halved lengthwise
Combine the first 5 ingredients together. Spread the mixture onto the bread and sprinkle generously with the parmesan cheese.
Place the bread halves onto a cookie sheet and bake ate 350 for 20-25 minutes, until bubbly. Remove from the oven and slice. Now, try not to inhale 3 pieces before you get to the table with it!
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
6 very ripe bananas (so here’s my secret to the bananas…..I buy them ripe, then once they start to brown….I chuck them in the freezer (not too violently, I promise)….then an hour before I plan on making the bread….I put them on the counter to defrost….then, cut the tops off and squeeze into the mixing bowl, works perfectly every time!! Oh….and no mashing is involved;)
2 cups sour cream
3 tsp vanilla extract
1 tsp banana extract
2 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 tsp baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts or pecans
Preheat oven to 300 degrees. Grease four 7×3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. ( by this i mean….dump the mixture in the 1st pan…..shake, the move to pan #2……etc…)
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, bananas, sour cream, extracts and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans. If I have leftover sugar/cinnamon mixture, I will sprinkle this on top before throwing into the oven. Bake for 1 hour, until a toothpick inserted in center comes out clean.
So….I found this recipe a long time ago….via thepinningmama……and I have been in cornbread heaven ever since…Now I’m not saying a cornbread heaven exists….but I’d like to imagine it lies right next to Baconopia….where bacon is celebrated with each and every bite….bacon…cornbread….and BUTTER….I think I would be happy there….very very happy….possibly overweight…but it’s heaven…so I can eat what I want and still look like a supermodel….give me a second….I’m choking while I laugh!!!
2 boxes Jiffy Cornbread mix (yes, on the baking isle)
1 can creamed corn…..yes…..creamed corn
2 TBSP sugar
Preheat the oven to 350. Mix all the ingredients (even the creamed corn, though it feels wrong) and pour into a greased 8×8 baking dish. Bake 25-30 mins…..or until the center is just done. Serve with BUTTER duh!!
(Makes 24 muffins)
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1 1/2 cups butterscotch chips (trust me on this one)
Preheat oven to 350 degrees. In a mixing bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Mix in the butterscotch chips…..Scoop (I use a size 16 ice cream scoop, its the perfect size) into the prepared (liners in and then sprayed with cooking spray) muffin pans. Bake for about 20-25 mins. Test with a toothpick, should come out clean. If not, bake another min or so:)
Note….for both versions I sprinkle sparkling sugar on them before baking….adds a happy sparkle and crunch….who doesn’t like that?