I had some zucchini I had to use up this week, so of course, I wanted to make zucchini bread. I have never been too fond of the recipes I have, so I went searching. Well, on Sister's Cafe, I found two different kinds. One made with whole wheat flour and one that has cocoa powder in it to make it chocolaty. I wanted to try both, so I made both. Since they make at least two loaves, I froze one loaf of each kind for later consumption. Both are equally delicious! But, if I would have to choose, of course, I would go for the chocolate one. The chocolate one almost tastes like those big, chocolate muffins from Costco. And, the whole wheat one is truly my favorite. Chris LOVED both kinds and so did Lexi. So, I guess, it is up to you which one to try or if you are like me, you will just make both to give some variety to your life. But, seriously, this Summer make these, they are delcious!
Chocolate Zucchini Bread
Beat:
3 large eggs
2 cups sugar
1 cup oil
2 tsp vanilla
Add:
2 cups grated zucchini
2 1/3 cup flour
1 tsp cinnamon
1/4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1/3 cup cocoa (I use dutch process)
*For extra chocolatey-ness, add a big handful of chocolate chips –however many you like!
Preheat oven to 350. Pour batter into greased (or use nonstick cooking spray) and sugared loaf pans Sugaring is just like flouring a pan–but do it with sugar. It makes for a delightfully sweet and crispy crust.
Bake at 350 for 40-45 minutes
Note: I first made it in one 9 by 5 loaf pan and it took about 1 hour instead of 40-45 minutes. But then, the next time, I put the batter into two 9 by 5 loaf pans and that time it took me about 40 minutes, so I guess just be careful with the time.
Remember, when a toothpick inserted in the center comes out clean, it is done!
Zucchini Bread
Mix:
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
1 cup canola oil
3 tsp vanilla
2 cups zucchini, shredded
Stir and add:
2 cups flour
1 cup whole wheat flour
1 tsp salt
1 tsp soda
2 tsp cinnamon
1/2 tsp baking powder
Pour into two bread pans sprayed with pam ( I used Baker's Joy). Bake at 325 for about 1 hour.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Tuesday, June 7, 2011
Monday, May 2, 2011
Bananas Foster Topped Overnight French Toast
With all this "dieting" going on around here, I have been missing out on my favorite breakfast foods. French toast definately tops that list! Well, when I found this recipe on skinnytaste.com I knew I had to try it. So, I made this yummy thing for dinner last week. And, I was amazed! It did not taste "healthified" at all! It was so delicious! This was my first experience with Challah bread, and I am so glad that I have half a loaf left, because this bread is amazing and is really what makes this recipe better than good! It was so sweet, that you could easily make this for a dessert and serve it to a crowd. The topping is irresistible! Crazy good this stuff is. Anyways, this definitely hit the spot for my craving and I am definitely going to be making this again soon. Yum!
Gina's Weight Watcher Recipe
Servings: 8 • Serving Size: 1 slice with bananas • Points: 6 pts • Points+: 8 pts
Calories: 294.8 • Fat: 4.9 g • Protein: 10.5 g • Carb: 59 g • Fiber: 1.6 g
cooking spray
10 oz Challah bread, sliced 1 inch thick (Hawaiian or Brioche would work)
2 large eggs
1 cup egg substitute(I used egg beaters)
1-1/2 cups fat free milk
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup agave or white sugar
1/4 tsp salt
1 tsp Meyers rum or rum extract (optional)
Banana Topping:
1 tbsp light butter
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp Meyers rum or 1 tsp rum extract (optional)
4 medium ripe bananas, sliced
Spray a 13 x 9-inch baking dish with cooking spray. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a large bowl whisk together eggs, egg substitute, milk, vanilla, 1/2 tsp cinnamon, agave or sugar, salt and rum until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.
Preheat oven to 350° F. and bring bread to room temperature.
Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 45 minutes.
Meanwhile while it's baking, in a large deep sauté pan melt light butter over low heat. Add brown sugar, cinnamon, vanilla and rum and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes. Add sliced bananas and remove from heat. Keep covered until french toast comes out of the oven.
When french toast is cooked, divide among 8 plates and top with bananas. Enjoy!!
Gina's Weight Watcher Recipe
Servings: 8 • Serving Size: 1 slice with bananas • Points: 6 pts • Points+: 8 pts
Calories: 294.8 • Fat: 4.9 g • Protein: 10.5 g • Carb: 59 g • Fiber: 1.6 g
cooking spray
10 oz Challah bread, sliced 1 inch thick (Hawaiian or Brioche would work)
2 large eggs
1 cup egg substitute(I used egg beaters)
1-1/2 cups fat free milk
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup agave or white sugar
1/4 tsp salt
1 tsp Meyers rum or rum extract (optional)
Banana Topping:
1 tbsp light butter
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp Meyers rum or 1 tsp rum extract (optional)
4 medium ripe bananas, sliced
Spray a 13 x 9-inch baking dish with cooking spray. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a large bowl whisk together eggs, egg substitute, milk, vanilla, 1/2 tsp cinnamon, agave or sugar, salt and rum until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.
Preheat oven to 350° F. and bring bread to room temperature.
Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 45 minutes.
Meanwhile while it's baking, in a large deep sauté pan melt light butter over low heat. Add brown sugar, cinnamon, vanilla and rum and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes. Add sliced bananas and remove from heat. Keep covered until french toast comes out of the oven.
When french toast is cooked, divide among 8 plates and top with bananas. Enjoy!!
Sunday, March 20, 2011
French Bread Rolls
I have now made these rolls twice and each time they were utterly fantastic! I first made them last sunday to use for the bread on our italian meatball subs, which was great and will be posting that sandwich recipe in a minute, and then I made them this week when my mom and brother were visiting, and although they were supposed to be used for the sloppy joes I already posted, we just ended up eating them instead. But, the point is these are great rolls! They are no-fail and I love that too! Make these for making sandwiches or just because and you will be happy you did.
Makes about one dozen 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 (see a tutorial on working with yeast here). 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.
*Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.
Makes about one dozen 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 (see a tutorial on working with yeast here). 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.
*Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.
Saturday, March 5, 2011
THE Cornbread and Fluffy Honey Butter
I have posted a cornbread recipe before, and although I still love that one, THIS one is even better! I have now been making this one a lot, in fact, I made it tonight to take to our ward's chili cook off and it was gone within seconds of me placing it on the table. The honey butter is a must with this, it is the best honey butter I have ever had! My family loves this cornbread. It is so good, in fact, I don't think I will ever have to make another recipe again!
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk
Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35-40 minutes. This doubles perfectly for a 9X13-inch pan.
Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff
Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).
From My Kitchen Cafe (www.mykitchencafe.blogspot.com)
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk
Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35-40 minutes. This doubles perfectly for a 9X13-inch pan.
Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff
Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).
From My Kitchen Cafe (www.mykitchencafe.blogspot.com)
Wednesday, March 2, 2011
Cheese Rolls with Buttery Parmesan Crust
I think the title alone makes these sound so wonderful, but I just want you to know that these are a different, fantastic twist on a normal dinner roll. The melty cheese in the center is such a special treat. And, the topping was dangerously delicious. I only had one, but let me tell you, it took a lot of self-control to not eat all 15 of these bad boys. They are light and buttery and so amazing. Oh, I am in love with this dinner roll. Okay, I am done, still dieting Heidi, keep saying that.
*If you double the recipe, don't double the amount of yeast - it should stay the same as in the original recipe**
Dough:
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour
Filling:
8 ounces cheddar or pepperjack cheese, cut into 15 cubes
Topping:
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water
For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!). Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.
Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray. Deflate the dough and divide into 15 pieces. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece. Pinch the dough tightly together to close the bottom. Place the rolls, pinched side down, in the prepared baking pan. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.
While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.
Preheat the oven to 375 degrees. When the rolls have risen, brush the tops with the egg yolk beaten with water. Sprinkle tops of rolls liberally with the bread crumb mixture. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned. Remove from the pan immediately and cool on a rack. Serve warm.
From My Kitchen Cafe (www.mykitchencafe.blogspot.com)
*If you double the recipe, don't double the amount of yeast - it should stay the same as in the original recipe**
Dough:
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour
Filling:
8 ounces cheddar or pepperjack cheese, cut into 15 cubes
Topping:
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water
For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!). Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.
Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray. Deflate the dough and divide into 15 pieces. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece. Pinch the dough tightly together to close the bottom. Place the rolls, pinched side down, in the prepared baking pan. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.
While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.
Preheat the oven to 375 degrees. When the rolls have risen, brush the tops with the egg yolk beaten with water. Sprinkle tops of rolls liberally with the bread crumb mixture. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned. Remove from the pan immediately and cool on a rack. Serve warm.
From My Kitchen Cafe (www.mykitchencafe.blogspot.com)
Tuesday, December 21, 2010
Italian Bread Bowls
I have made these bread bowls twice now and each time turned out equally delicious! It makes soup even better and it fills you up more quickly! i love that you can eat this bowl when done with the yummy soup inside. I love to put the broccoli cheese chowder in here and also chilies. So good! These are pretty fool proof as well. Source is again, from the Kitchen Cafe.
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
Tuesday, November 30, 2010
The Perfect Dinner Roll
I made these for Thanksgiving this year, and let me just say they are amazing. I have never been really good at making rolls, but I am getting better and this recipe made me look like a bread artist. Chris said they are now one of his favorites. Honestly, give these rolls a try they are fantastic. This recipe came from the kitchen cafe.
*Makes 12 rolls*
1 1/4 cups warm water
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast (quick rise yeast)
3 cups all-purpose flour (I've had great results using half white, half wheat flour, also)
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten
Whisk water, oil, sugar, and yeast together in a small bowl or liquid measuring cup until the yeast dissolves. In the bowl of a stand mixer fitted with a dough hook or by hand, mix flour, potato flakes, and 1 1/2 teaspoons salt until well combined. Add water mixture in a steady stream with the mixer on low (or stir in by hand) until the dough comes together, about one minute. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes. Knead the dough briefly until it forms a smooth ball.
Transfer dough to a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about an hour and a half. (For a quicker rising method, before you start making the dough, preheat the oven to 200 degrees. When the oven has reached 200 degrees, turn the oven off. Place the covered bowl in the oven and let rise until doubled, about 45 minutes.)
Punch down the dough and divide it into 12 equal pieces (divide into quarters and cut each quarter into thirds). Form each piece of dough into a ball by lightly cupping the dough in the palm of your hand and rolling it on an unfloured or ungreased surface in a circular motion until it forms a smooth ball.
Transfer to a parchment-lined or lightly greased rimmed baking sheet. Cover lightly with greased plastic wrap and let rise until doubled (about an hour). (Again, you can return to the warm oven and let rise for 20 minutes for a quicker method.) If you are making them the night before, do not let them go through this rise, instead transfer to the refrigerator. Take the rolls out 2 hours before baking to allow them to come to room temperature and rise.
Heat oven to 400 degrees. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes. Serve.
*Makes 12 rolls*
1 1/4 cups warm water
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast (quick rise yeast)
3 cups all-purpose flour (I've had great results using half white, half wheat flour, also)
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten
Whisk water, oil, sugar, and yeast together in a small bowl or liquid measuring cup until the yeast dissolves. In the bowl of a stand mixer fitted with a dough hook or by hand, mix flour, potato flakes, and 1 1/2 teaspoons salt until well combined. Add water mixture in a steady stream with the mixer on low (or stir in by hand) until the dough comes together, about one minute. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes. Knead the dough briefly until it forms a smooth ball.
Transfer dough to a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about an hour and a half. (For a quicker rising method, before you start making the dough, preheat the oven to 200 degrees. When the oven has reached 200 degrees, turn the oven off. Place the covered bowl in the oven and let rise until doubled, about 45 minutes.)
Punch down the dough and divide it into 12 equal pieces (divide into quarters and cut each quarter into thirds). Form each piece of dough into a ball by lightly cupping the dough in the palm of your hand and rolling it on an unfloured or ungreased surface in a circular motion until it forms a smooth ball.
Transfer to a parchment-lined or lightly greased rimmed baking sheet. Cover lightly with greased plastic wrap and let rise until doubled (about an hour). (Again, you can return to the warm oven and let rise for 20 minutes for a quicker method.) If you are making them the night before, do not let them go through this rise, instead transfer to the refrigerator. Take the rolls out 2 hours before baking to allow them to come to room temperature and rise.
Heat oven to 400 degrees. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes. Serve.
Cranberry Pumpkin Bread
I had leftover pumpkin and leftover cranberries from Thanksgiving, and so when I ran across this recipe, I knew I just had to try it. Oh my Goodness! It is so good. Chris and I are not cranberry people, but in this bread, we ate our fair share. This bread is delicious and smells incredible! It freezes well and makes great gifts to neighbors if made in the small loaf pans. So, give it a try, if you aren't too sick of pumpkin things yet.
4 eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 ½ cups flour
2 Tbsp pumpkin pie spice
2 tsp baking soda
1 tsp salt
4 cups cranberries, fresh ( I chop in food processor)
Preheat oven to 350
In a bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 big loaf pans, and 1 small one . Bake for 50 minutes.
Heidi's Note: I halved the recipe and just made it in one large loaf pan. As a result, I had to increase the time spent cooking by 10 minutes, so mine cooked for 1 hour rather than 50 minutes.
4 eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 ½ cups flour
2 Tbsp pumpkin pie spice
2 tsp baking soda
1 tsp salt
4 cups cranberries, fresh ( I chop in food processor)
Preheat oven to 350
In a bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 big loaf pans, and 1 small one . Bake for 50 minutes.
Heidi's Note: I halved the recipe and just made it in one large loaf pan. As a result, I had to increase the time spent cooking by 10 minutes, so mine cooked for 1 hour rather than 50 minutes.
Monday, November 22, 2010
Crock Pot Beef Tacos in Homemade Tortillas
Chris and I love Mexican food! But, sometimes I get bored with the same old, same old thing. Well, I saw this recipe over at Picky Palate and thought I would give it a try. I love that it simmers in the crock pot so that all the flavors have a chance to mingle and get good! We really enjoyed this! The meat has such a nice flavor to it. I halved the recipe for our little family and I still have some leftovers. I also made my mom's homemade tortillas to wrap up all the beef goodness and it was a perfect dinner for us! I garnished these tacos with shredded iceberg lettuce, sharp cheddar cheese (cabot brand is best), salsa, avocadoes, and sour cream. It was delish!
source:Picky Palate Blog
2 Tablespoons extra virgin olive oil
2 medium onions, finely chopped
2 anaheim chili peppers, finely chopped
4 cloves garlic, minced
3 lbs lean ground beef
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with Parsley (I just used regular garlic salt)
1 Cup Herdez Mild Salsa, or your favorite brand
1. Place oil into a large rimmed skillet over medium heat. Saute onion, peppers and garlic for about 5 minutes, stirring constantly. Add in beef, salt, pepper and Lawry’s. Cook until browned. Stir in Salsa then transfer to crockpot on low heat. Let cook on low for 2-3 hours* or until ready to serve. Right before serving, stir in fresh chopped cilantro if desired*.
*: I did not add the cilantro and it still was great! I also cooked my beef for 3 hours, I believe two hours would not have been long enough.
8 servings
Momma Farrelly's Homemade Flour Tortillas
5 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/3 cup shortening
2 cups water
In a large bowl, combine flour, baking powder, and salt. Cut shortening into flour either with a pastry blender, two knives, or I use a potato masher, tip from my mom that works for this really well, until crumbly.
Add 2 cups water, knead dough on floured surface. My mom does this by hand, but I knead mine in my kitchen aide for about 3-5 minutes, it works great! Divide dough in half. (I only used one half for my family and it made about 8 tortillas, rolled pretty thin. I took the other half of dough, made 8 more dough balls, rolled each ball in wax paper and placed them in a freezer ziplock bag. My mom has never froze the dough, but I did tonight, so I will let you know if it works well being frozen).
Roll each dough ball out as thin as you would like and then lightly brown in a dry skillet over med-high heat, just a couple minutes per side. Be very careful, they can burn easily if not watching. then, all done. Place favorite toppings inside and enjoy!
source:Picky Palate Blog
2 Tablespoons extra virgin olive oil
2 medium onions, finely chopped
2 anaheim chili peppers, finely chopped
4 cloves garlic, minced
3 lbs lean ground beef
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with Parsley (I just used regular garlic salt)
1 Cup Herdez Mild Salsa, or your favorite brand
1. Place oil into a large rimmed skillet over medium heat. Saute onion, peppers and garlic for about 5 minutes, stirring constantly. Add in beef, salt, pepper and Lawry’s. Cook until browned. Stir in Salsa then transfer to crockpot on low heat. Let cook on low for 2-3 hours* or until ready to serve. Right before serving, stir in fresh chopped cilantro if desired*.
*: I did not add the cilantro and it still was great! I also cooked my beef for 3 hours, I believe two hours would not have been long enough.
8 servings
Momma Farrelly's Homemade Flour Tortillas
5 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/3 cup shortening
2 cups water
In a large bowl, combine flour, baking powder, and salt. Cut shortening into flour either with a pastry blender, two knives, or I use a potato masher, tip from my mom that works for this really well, until crumbly.
Add 2 cups water, knead dough on floured surface. My mom does this by hand, but I knead mine in my kitchen aide for about 3-5 minutes, it works great! Divide dough in half. (I only used one half for my family and it made about 8 tortillas, rolled pretty thin. I took the other half of dough, made 8 more dough balls, rolled each ball in wax paper and placed them in a freezer ziplock bag. My mom has never froze the dough, but I did tonight, so I will let you know if it works well being frozen).
Roll each dough ball out as thin as you would like and then lightly brown in a dry skillet over med-high heat, just a couple minutes per side. Be very careful, they can burn easily if not watching. then, all done. Place favorite toppings inside and enjoy!
Wednesday, October 27, 2010
Yummy Breadsticks
These breadsticks were posted on My kitchen cafe AND my sisters cafe, so I knew they had to be good. Oh, are they good, well, that is an understatement, they are delicious! Seriously, all three of us had no problem eating these. They are great! So, go make 'em for yourselves!
1 ½ cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
3 ½ cup flour
½ tsp salt
Butter for pan
Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. (I do all of this in my Bosch--any mixer would work great) Melt 3-4 Tbsp of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat your oven to 375 and bake for 20 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be pufffy and soft. If you prefer a thinner, crunchy breadstick roll them out to fit a cookie sheet and a jelly roll pan. Either way they are great!
1 ½ cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
3 ½ cup flour
½ tsp salt
Butter for pan
Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. (I do all of this in my Bosch--any mixer would work great) Melt 3-4 Tbsp of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat your oven to 375 and bake for 20 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be pufffy and soft. If you prefer a thinner, crunchy breadstick roll them out to fit a cookie sheet and a jelly roll pan. Either way they are great!
Thursday, October 21, 2010
Buttermilk Banana Bread
This is, hands down, the BEST banana bread! I LOVE it! Lexi helped me make this tonight while Chris was at school late, and we had a blast not only making it, but eating it warm and fresh out of the oven! Seriously, I am loving cooking with buttermilk lately, it makes a huge difference in baking, I am learning. But, you HAVE to make this banana bread recipe. You HAVE to! Go, right now, make it! It is super yummy! Did I say it was yummy? Really, that is how excited I am about this banana bread. Just pure awesomeness! Make it and tell me if you agree with me! I have already posted a banana bread recipe that is absolutely delicious as well, but I have to say, this one might be even better!
Source: My Kitchen Cafe, of course!
*Note: Often times, I'll decrease the sugar to 1 cup, increase the bananas to 1 1/2 cups and the bread still turns out extremely moist and delicious!
*Makes 1 large loaf
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you'd like (several commenters have said this recipe works great made into muffins or smaller loaf pans).
In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
Source: My Kitchen Cafe, of course!
*Note: Often times, I'll decrease the sugar to 1 cup, increase the bananas to 1 1/2 cups and the bread still turns out extremely moist and delicious!
*Makes 1 large loaf
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you'd like (several commenters have said this recipe works great made into muffins or smaller loaf pans).
In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
Saturday, March 28, 2009
Biscuits
This dough will keep in the refrigerator for up to a week for quick biscuits any night. We loves these biscuits. Crunchy on the outside and soft in the middle, a way a biscuit should be.
Yields: 3 dozen biscuits.
Ingredients:
1 package dry yeast
1/2 cup warm water
5 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening or butter
2 cups buttermilk
Directions:
Dissolve yeast in warm water. Let stand 10 minutes.
Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in the shortening or butter with a pastry cutter or two knives.
Combine buttermilk, and dissolved yeast. Stir into dry mixture, working only until moistened.
Put in a large, plastic container. Cover and refrigerate several hours before baking. Dough can be stored for up to one week, remember.
Carefully roll out on a well floured surface half-inch thick. Cut with a 2 1/2 inch biscuit cutter. Place on greased baking sheet. Bake at 400 degrees for about 15 minutes or until golden.
Yields: 3 dozen biscuits.
Ingredients:
1 package dry yeast
1/2 cup warm water
5 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening or butter
2 cups buttermilk
Directions:
Dissolve yeast in warm water. Let stand 10 minutes.
Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in the shortening or butter with a pastry cutter or two knives.
Combine buttermilk, and dissolved yeast. Stir into dry mixture, working only until moistened.
Put in a large, plastic container. Cover and refrigerate several hours before baking. Dough can be stored for up to one week, remember.
Carefully roll out on a well floured surface half-inch thick. Cut with a 2 1/2 inch biscuit cutter. Place on greased baking sheet. Bake at 400 degrees for about 15 minutes or until golden.
Homemade French Bread
This is a little time consuming, but it is so much better than store bought french bread. I got this recipe from one of my favorite cookbooks called, The Essential Mormon Cookbook by Julie Badger Jensen.
Yields: Two loaves of bread
Ingredients:
2 1/2 cups warm water
2 Tablespoons sugar
2 Tablespoons dry yeast
1 Tablespoon salt
2 Tablespoons Extra Virgin Olive Oil
6 cups flour
1 egg, beaten
Optional: Sesame seeds or poppy seeds
Directions:
In a large bowl combine water, sugar, and yeast. Let stand for about 5 minutes or until foamy.
Stir in salt, oil, and 3 cups of flour. Stir vigorously. Add remaining 3 cups of flour and mix well.
Let stand 10 minutes. Stir down. Repeat this process 5 times, which will take one hour. Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled; divide in half.
Roll into two rectangles about 9 by 12 inches long. Roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange both loaves lengthwise on a large, well greased cookie sheet. Place seam side down. Cover with plastic wrap and let rise 30-45 minutes.
Glaze with beaten egg (brush on gently). And, if using, sprinkle with sesame seeds or poppy seeds. Use a very sharp knife to gently make 3 diagnol gashes in the top of each loaf.
Bake at 375 degrees for 25-30 minutes. Remove to cooling racks and cover with a towel (this keeps the crust soft). Serve warm.
Yields: Two loaves of bread
Ingredients:
2 1/2 cups warm water
2 Tablespoons sugar
2 Tablespoons dry yeast
1 Tablespoon salt
2 Tablespoons Extra Virgin Olive Oil
6 cups flour
1 egg, beaten
Optional: Sesame seeds or poppy seeds
Directions:
In a large bowl combine water, sugar, and yeast. Let stand for about 5 minutes or until foamy.
Stir in salt, oil, and 3 cups of flour. Stir vigorously. Add remaining 3 cups of flour and mix well.
Let stand 10 minutes. Stir down. Repeat this process 5 times, which will take one hour. Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled; divide in half.
Roll into two rectangles about 9 by 12 inches long. Roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange both loaves lengthwise on a large, well greased cookie sheet. Place seam side down. Cover with plastic wrap and let rise 30-45 minutes.
Glaze with beaten egg (brush on gently). And, if using, sprinkle with sesame seeds or poppy seeds. Use a very sharp knife to gently make 3 diagnol gashes in the top of each loaf.
Bake at 375 degrees for 25-30 minutes. Remove to cooling racks and cover with a towel (this keeps the crust soft). Serve warm.
Thursday, February 19, 2009
Pita Bread
Great for sandwiches! Love them.
2 cups warm water
1 Tablespoon honey
1 teaspoon salt
2 Tablespoon yeast
2 Tablespoon dough enhancer (optional)
4 cups white wheat flour (I mix 2 cups flour with 2 cups whole wheat flour)
In a bowl combine the yeast with warm water. Let rise about 5 minutes.
Then, mix all ingredients together adding yeast mixture last gently. Knead until smooth and elastic. About four minutes. On floured surface, roll out dough into golf ball size balls. Roll each ball into a 6 to 8 inch circle. Place on parchment liners to rest. Cover with a clean towel. Preheat oven to 500 degrees. Bake 3-4 pitas on a pizza stone for 3-4 minutes. Remove to cooling rack for five minutes.
Note:
If you do not have a pizza stone, a baking sheet will work fine.
2 cups warm water
1 Tablespoon honey
1 teaspoon salt
2 Tablespoon yeast
2 Tablespoon dough enhancer (optional)
4 cups white wheat flour (I mix 2 cups flour with 2 cups whole wheat flour)
In a bowl combine the yeast with warm water. Let rise about 5 minutes.
Then, mix all ingredients together adding yeast mixture last gently. Knead until smooth and elastic. About four minutes. On floured surface, roll out dough into golf ball size balls. Roll each ball into a 6 to 8 inch circle. Place on parchment liners to rest. Cover with a clean towel. Preheat oven to 500 degrees. Bake 3-4 pitas on a pizza stone for 3-4 minutes. Remove to cooling rack for five minutes.
Note:
If you do not have a pizza stone, a baking sheet will work fine.
Blueberry Coffee Cake Muffins
You will find none better! Thank you Ina Garten from the Food Network.
12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cup sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoon pure vanilla extract (imitation is fine)
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems (Don't use frozen)
Preheat the oven to 350 degrees. Place 16 paper liners in standard muffin pans.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a seperate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Do not overmix. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup about 3/4 full. Bake for 25-30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Heidi's Input:
Do NOT use frozen blueberries or margarine. I tried and yah, they did not turn out so good.
If you do not have a kitchen aid, it is okay, you can use a regular electric mixer. I have done it both ways and each way comes out fine.
I half the recipe for just the three of us, and it works great!
12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cup sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoon pure vanilla extract (imitation is fine)
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems (Don't use frozen)
Preheat the oven to 350 degrees. Place 16 paper liners in standard muffin pans.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a seperate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Do not overmix. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup about 3/4 full. Bake for 25-30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Heidi's Input:
Do NOT use frozen blueberries or margarine. I tried and yah, they did not turn out so good.
If you do not have a kitchen aid, it is okay, you can use a regular electric mixer. I have done it both ways and each way comes out fine.
I half the recipe for just the three of us, and it works great!
Banana Bread
given to me by a kindergartner named Ashlyn
This is very moist banana bread. It doesn't need butter slathered on it, it is good all by itself. Yum!
1/2 cup oil
1 1/4 cup sugar
2 eggs
2 cups mashed bananas (3-5 ripe bananas)
1 1/2 cup flour
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients in order listed. Bake at 350 degrees for 45 minutes to 1 hour, until center is cooked in a lightly greased loaf pan.
Makes 1 large loaf, or 4 mini loaves
This is very moist banana bread. It doesn't need butter slathered on it, it is good all by itself. Yum!
1/2 cup oil
1 1/4 cup sugar
2 eggs
2 cups mashed bananas (3-5 ripe bananas)
1 1/2 cup flour
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients in order listed. Bake at 350 degrees for 45 minutes to 1 hour, until center is cooked in a lightly greased loaf pan.
Makes 1 large loaf, or 4 mini loaves
Single Pie Crust
Given to me by my mom which was given to her by my Grandma Priest
This is seriously the flakiest, best tasting pie crust I have ever had.
1 1/2 cups flour
2/3 cup shortening
3 Tablespoons water
1/4 teaspoon salt
Cut flour into shortening. (Easiest way is to use a potato masher). Then add salt and water. Knead slightly with flour, and roll out. Bake at 350 degrees until golden brown (about 10-15 minutes).
Tip: Don't forget to poke holes in the bottom of crust with a fork before putting in oven so that it does not bubble on you.
This is seriously the flakiest, best tasting pie crust I have ever had.
1 1/2 cups flour
2/3 cup shortening
3 Tablespoons water
1/4 teaspoon salt
Cut flour into shortening. (Easiest way is to use a potato masher). Then add salt and water. Knead slightly with flour, and roll out. Bake at 350 degrees until golden brown (about 10-15 minutes).
Tip: Don't forget to poke holes in the bottom of crust with a fork before putting in oven so that it does not bubble on you.
Dinner Rolls
Given to me by Alice Glidewell
1 stick butter
½ cup sugar
3 eggs, slightly beaten
1 cup warm water
2 pkg. yeast dissolved in ¼ cup warm water
5 cups flour (bread flour if you have it)
2 tsp salt
Cream butter and sugar together. Add beaten eggs, a little at a time, then yeast mixture and 1 cup water. Mix in half of the flour and salt until smooth. Add remaining flour until a soft, slightly sticky dough.
Place in an oiled bowl or large oiled ziplock bag and refrigerate over night or at least 4 hours.
Remove from refrigerator about three hours before baking. Form into shape desired and let rise until double. Bake on a lightly greased baking sheet at 325 degrees until golden (about 15-20 minutes).
Makes an average number of rolls but can easily be doubled.
1 stick butter
½ cup sugar
3 eggs, slightly beaten
1 cup warm water
2 pkg. yeast dissolved in ¼ cup warm water
5 cups flour (bread flour if you have it)
2 tsp salt
Cream butter and sugar together. Add beaten eggs, a little at a time, then yeast mixture and 1 cup water. Mix in half of the flour and salt until smooth. Add remaining flour until a soft, slightly sticky dough.
Place in an oiled bowl or large oiled ziplock bag and refrigerate over night or at least 4 hours.
Remove from refrigerator about three hours before baking. Form into shape desired and let rise until double. Bake on a lightly greased baking sheet at 325 degrees until golden (about 15-20 minutes).
Makes an average number of rolls but can easily be doubled.
Wednesday, February 18, 2009
Corn Bread
This is the best recipe I have found for making corn bread. It is so moist and full of flavor. Try it and I am sure this will become your go to recipe!
1/2 cup butter, room temperature
1 cup sugar
2 eggs, room temperature
1 cup yellow cornmeal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
Cream butter, sugar, and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. Combine creamed mixture, dry mixture, and milk. Blend. Bake in a greased 8x8-inch pan at 375 degrees for 35-40 minutes.
Yields: 6 servings
1/2 cup butter, room temperature
1 cup sugar
2 eggs, room temperature
1 cup yellow cornmeal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
Cream butter, sugar, and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. Combine creamed mixture, dry mixture, and milk. Blend. Bake in a greased 8x8-inch pan at 375 degrees for 35-40 minutes.
Yields: 6 servings
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