Homemade Rolls

Bread Machine Cinnamon Raisin Bread

Triple chocolate chip bread

2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1 tbsp vanilla extract
1/2 cup cocoa
1/3 cup oil
1 egg
1 cup milk
chocolate syrup
1 cup chocolate chips
1 tbsp baking powder
salt


mix flour, sugars, baking powder, cocoa, and salt together.
in separate bowl mix oil, eggs, vanilla and milk
mix all together
add 1/2 cup chocolate chips and stir
pour in pan
add some chocolate syrup on top and swirl around
then top with remaining 1/2 cup of chocolate chips

bake 375 30-35 minutes

Large Flaky Biscuits

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp sugar
• 1 Tbsp baking powder
• 1 tsp salt
• ½ cup butter, cold, cut into Tablespoons
• ¾ cup buttermilk, cold (or milk plus 1 tsp of lemon juice; allow to sit for 5 minutes before using)

Instructions

1. In a large bowl, mix the flour, sugar, baking powder, and salt.
2. Cut in the butter with a pastry blender until pea size pieces.
3. Add the cold buttermilk all at once and form into a ball.
4. Roll dough onto a lightly floured surface, into a 6x9-inch rectangle. Cut the rectangle into thirds.
5. Stack each third on top of one another and roll the dough into a 6×9-inch rectangle again.
6. Using a 2¼ or 2½-inch biscuit cutter, cut 9 (maybe 10) biscuits and place them on a silicone lined baking sheet. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your warm hands. (If any of the edges kind of stick down, I stretch them before baking to help make sure they will grow tall and flaky.)
7. Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until golden brown on top and bottom.

Peanut Butter Cake

Easter 2016

Flatbread Pizzas

california chicken flatbread
mushroom and garlic flatbread
spinach and feta flatbread
caprice margharita flatbread
buffalo chicken flatbread

I bought brickstone flatbreads
sprayed with pam  and baked 400 degrees for 5 minutes
took out and sprinkled mozzerella cheese and baked for a few minutes
then put on remaining toppings and baked for additional 5-15 minutes...the california and
mushroom cooked for the 15 minutes extra while the others only for about 5 minutes

california chicken- red onion, avocado, chicken, bacon, tomato, chipoltle ranch drizzle

buffalo chicken- chicken with franks hot sauce, ranch drizzle and franks hot sauce drizzle

mushroom- saute mushrooms in butter and garlic and put on flatbread

spinach and feta- melt mozz and feta cheese, top with baby spinach, tomato, avocado, feta cheese and balsamic glaze drizzle

caprice margharita- tomato, basil, and balsamic glaze

Daily Wheat Bread

add ingredients to bread machine in this order

1 cup warm water
1 TBSP milk
2 TBSP oil
4 TBSP brown sugar
1 tsp salt

before you add the flour measure out and whisk it to create air bubbles...then measure it...creates light and fluffy bread...

2 cup whole wheat flour
1 cup all purpose white flour or 1 cup whole wheat and 2 cups white...either or
2 tsp dry yeast

run on 1.5 lb dough cycle

then put in bread pan or 8x8 pan and let rise 45 minutes

then bake 350 for 30 minutes

super soft and light and fluffy

Kid's Favorite Nutella Bread

cream 1 stick butter and 3/4 cup sugar
add 2 eggs and 1 tsp vanilla
1.5 cups flour
.5 cup butter milk
1/3/4 tsp baking powder
mix for 2 minutes and swirl nutella or chocolate syrup

bake 350 degrees 34 minutes

Recipe by Mary

Lemon Cream Scones

Ingredients

• 3 tbsp sugar
• zest and juice from 2 lemons
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) butter, cold and cut into chunks
• 3/4 cup heavy cream, plus extra for brushing
• 1/4 cup sifted powdered sugar

Instructions

• 1
  Preheat the oven to 400 degrees and line one large cookie sheet with parchment paper.
• 2
  In the bowl of your stand mixer (or a large bowl with a hand mixer) combine lemon zest and sugar. Add flour, baking powder, and salt and combine.
• 3
  Drop chunks of butter all over the top of the mixture and using the paddle attachment, mix on low speed until butter is evenly dispersed into flour and is the size of small peas (approx 3 minutes).
• 4
  Measure 1/4 cup of the lemon juice and pour into bowl, along with heavy cream. Mix until dough just comes together. It should be thick but still moist.
• 5
  Remove dough to a lightly floured surface and gently press into a disk approximately 3/4 inch high. Cut into 8 wedges and place on prepared cookie sheet, leaving an inch or so between each scone.
• 6
  Brush with remaining cream, then bake at 400 degrees for 15-17 minutes, or until golden brown.
• 7
  While scones are cooling, combine 1/4 cup powdered sugar with remaining lemon juice to form a thick glaze. Drizzle or brush over tops of scones.

on sugar mountain http://onsugarmountain.com/

Grandma's Crumb Coffee Cake

1 box pillsbury golden butter cake mix or yellow cake mix
4 eggs
1/4 cup softened butter plus 1 Tbs of oil
1 cup water
1 Tbs vanilla

mix and bake 350 for 20 minutes.  Make sure 1/2 sheet cake pan or jelly roll pan is greased and floured

Topping

4 cups flour
1 cup sugar
4 sticks soft soft butter
1/3 cup brown sugar
3 Tbs cinnamon
salt
3 Tbs vanilla

mix with your hands until crumbly but not floury.  spread with hands over entire cake.  will stick together a bit.  Bake for additional 20 minutes and let cool on cooling rack.  Top with powdered sugar!

Bread Pudding with Lemon Cream Sauce

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

• LEMON CREAM SAUCE:
• 2 teaspoons cornstarch
• 1/2 cup sugar
• 2/3 cup water
• 2 tablespoons lemon juice
• 1 cup heavy cream

In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.

Garlic Knots

Ingredients

1/2 cup vegetable oil
1/4 cup grated Parmesan cheese
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
Dash pepper
3 (12 ounce) cans refrigerated buttermilk biscuits
Directions

In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.
Bake at 450 degrees F for 6-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.

Recipe by allrecipes.com

Banana Bread

Ingredients

1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Recipe by: allrecipes.com

Chicken Stew Bread Bowl

2 yukon gold potatoes, diced & peeled if desired (about 1 1/2 cups))
1 c diced carrots
3/4 tsp salt,divided
4 round sourdough or italian bread loaves
2 Tbsp butter
3/4 lb boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp all-purpose flour
1/4 tsp black pepper
1/8 tsp dried thyme
1/8 tsp paprika
1 c chicken broth
1 c frozen peas, thawed
1 green onion, minced

1 Preheat oven to 400 degrees F. Place potatoes, carrots and ½ teaspoon salt in medium saucepan. Cover with water; bring to a boil. Reduce heat to medium. Cook 15 minutes or until vegetables are tender; drain.
2 Cut off top third of each bread loaf. Pull out soft insides; reserve for another use. Place bread on baking sheet; bake 10 minutes. Set aside.
3 Melt butter in large saucepan over medium heat. Add chicken; brown 5 minutes, stirring occasionally. Add flour, remaining ¼ teaspoon salt, pepper, thyme and paprika; cook and stir 1 to 2 minutes. Gradually stir in broth; cook and stir until mixture thickens. Stir in potato mixture, peas and green onions. Simmer 5 minutes. Spoon into bread bowls.

Corn Bread

2/3 cup butter or margarine, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
Directions

In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Recipe by allrecipes.com

Quick Biscuits

2 cups flour

1 TBS baking powder

salt

2/3 cup milk

cut butter into flour and add milk

bake 450 for 10 minutes

Tristan Muffin....Spiced Bean Muffins

• 2 cups all-purpose flour
• 1/2 tablespoon ground cinnamon
• 1/2 tablespoon ground allspice
• 1 teaspoons baking soda
• 1 cups sugar
• 1 cups applesauce
• 1 tablespoons vanilla extract
• 1 can beans pureed

1 can peas if you want...just add to bean before pureeing

In a bowl, combine flour, cinnamon, allspice and baking soda; set aside and puree beans and stir into dry ingredients and add apple sauce just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Strawberry Banana Muffins

Strawberry Banana Muffins Recipe:

1/2 cup (1 stick) (113 grams) unsaltedbutter, melted

3/4 cup (160 grams) light brownsugar

2 largeeggs, lightly beaten

1 teaspoon (4 grams) purevanillaextract

2 large ripe bananas, mashed (about 1 cup)

1 cup (240 ml) freshstrawberries(cut into bite sized pieces)

2 1/4 cups (295 grams) all-purposeflour

1 1/2 teaspoonsbaking powder

1/4 teaspoonbaking soda

1 teaspoon (4 grams)groundcinnamon

1/2 teaspoon (2.5 grams) salt

Strawberry Banana Muffins:Preheat oven to 350 degrees F (177 degrees C). Position rack in center of oven. Line a 12 cup muffin pan with paper liners or grease with butter or a vegetable spray.

In a small saucepan melt the butter. Set aside.

In a medium sized bowl whisk together the brown sugar,eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.

In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gentlyfoldin the berries, making sure they are coated with flour. This helps to prevent the berries from sinking duringbaking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or toughmuffinswill result.

Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

Recipe by Joy of Baking

Applesauce Muffins

Makes 24 muffins

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice
• 2 teaspoons baking soda
• 1 cup butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 cups applesauce
• 2 tablespoons vanilla extract
• 1 cup raisins

Directions

1. In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Recipe by Peggy Burdick

Santa Wisker Bread

Ingredients

• 2-1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1-1/2 cups flaked coconut
• 1/2 cup candied cherries, quartered
• 1/2 cup chopped pecans
• 1 tsp almond extract

Directions

• In a large bowl, combine the first six ingredients. In a small bowl, combine the eggs, milk, almond extract and oil. Stir into dry ingredients just until moistened. Fold in the coconut, cherries, and pecans. Pour into greased loaf pan.
• Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cover and store in the refrigerator. Yield: 1 loaf