I'm not sure where I found this recipe originally. I think it may have been on Our Best Bites. These are Brazilian cheese rolls (puffs) and they are delicious! If you need a gluten free side for a meal, these are our go to! Everyone loves them and they are quick and easy to make.
Quick Brazilian Cheese Rolls
1 large egg
1/2 cup milk
1/4 cup oil (I use olive but you can use whatever you prefer)
1 cup tapioca flour (also known as tapioca starch)
1/2 tsp kosher salt
1/4 cup grated cheddar cheese
1/4 cup grated parmesan cheese
Optional: pour the batter into your pan and then sprinkle lightly with salt, cheese or herbs
Place ingredients except for cheese in blender and blend until smooth. Add cheeses and blend just a tiny bit. Pour into mini-muffin tins. Spray first with oil. Bake at 400 degrees F for 15-20 minutes. They should fall right out when they are done. I had three mini muffin pans. They stuck to one of them every time and fell out of the other two. I ended up getting rid of the pan they stuck to.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Monday, March 30, 2020
Wednesday, March 20, 2013
Coffee Cake
This is the coffee cake recipe I grew up with. It's so simple to make and so delicious. It's not too dry and not too "cakey." I brought it to MOPS this week and every last bite was eaten up. It really doesn't take that long to make but if I know I'm going to be in a rush for time, I will make the batter part up the night before and pour it into a greased 9x13 pan and put the pan in the fridge. I then mix up the brown sugar mixture and just leave it in a Tupperware on the counter. In the morning, I pre-heat the oven and sprinkle the topping over the batter. Once the oven is pre-heated, all I have to do is bake it for 25 minutes and I'm ready to go.
When you add the topping, just sprinkle it fairly evenly across the top of the batter. As it bakes, some of it will stay near the top and much of it will sink into the cake. It ends up looking very pretty and marbled when it's done baking.
Preheat oven to 375 degrees.
From the kitchen of: Martha Rowlands
Preparation time (start to finish): 30 minutes. Serves 6-8.
Mix together:
2 eggs
1 cup sugar
4 tablespoons melted shortening/butter
1 cup milk
Add:
2 cups flour
1 Tbsp baking powder
1 1/2 tsp salt
Pour into greased 9x13 pan.
Top with mixture: (Mix in separate bowl with a fork)
1 cup brown sugar
1/4 cup flour
1/4 cup melted butter
1 Tbsp cinnamon
Bake 25 minutes at 375 degrees.
This is definitely best when eaten warm although it can also be eaten room temperature or re-heated.
When you add the topping, just sprinkle it fairly evenly across the top of the batter. As it bakes, some of it will stay near the top and much of it will sink into the cake. It ends up looking very pretty and marbled when it's done baking.
Preheat oven to 375 degrees.
From the kitchen of: Martha Rowlands
Preparation time (start to finish): 30 minutes. Serves 6-8.
Mix together:
2 eggs
1 cup sugar
4 tablespoons melted shortening/butter
1 cup milk
Add:
2 cups flour
1 Tbsp baking powder
1 1/2 tsp salt
Pour into greased 9x13 pan.
Top with mixture: (Mix in separate bowl with a fork)
1 cup brown sugar
1/4 cup flour
1/4 cup melted butter
1 Tbsp cinnamon
Bake 25 minutes at 375 degrees.
This is definitely best when eaten warm although it can also be eaten room temperature or re-heated.
Saturday, December 22, 2012
Cinnamon Rolls and Orange Rolls
Growing up, almost every Sunday morning before church, our family would sit down to a breakfast of hot cinnamon or orange rolls. We would wake up and my parents would preheat the oven and throw a pan of cinnamon rolls in the oven. We'd get dressed and by the time we were ready, the rolls were coming out of the oven and quite often my mom would have whipped up a batch of frosting for the top of them. What good memories I have of those days.
I have decided to start a family tradition of gifting cinnamon and orange rolls to my neighbors and friends at Christmas time. What a fun gift to give that can either be eaten immediately, frozen and saved or eaten for Christmas morning. My family enjoys walking around to each of our neighbor's homes and delivering the rolls with a little note that includes reheating instructions and Christmas blessings.
Now, when I make cinnamon rolls, I go back and forth between using my mom's recipe and Pioneer Woman's recipe. They're both good and turn out about the same. When I use Pioneer Woman's recipe, I don't heat it on the stove like she says to do. I just use hot milk and mix in my mixer. It's a big recipe for my little mixer but I make it work. One recipe of Pioneer Woman's makes about 7-8 pans of rolls. One recipe of my mom's rolls makes about 3 pans. Here's the recipe I grew up with. It's called Army Sweet Basic Dough because it's a recipe that was used in the Army for their sweet rolls.
Army Sweet Basic Dough
*Set 2 sticks of butter out to soften for later*
In a small bowl, mix and let stand until foamy:
3/4 cups hot water (as hot as you can get your tap water and not burn yourself)
2 packages yeast (4 1/2 tsp)
1 Tablespoon sugar
In large mixing bowl: cream together (with cake beater):
1/2 cup sugar
1/2 cup margarine
1/2 teaspoon salt
After creaming above mix, add and cream together:
2 eggs
1/4 cup milk
Add yeast mixture and:
2 cups flour
Mix well. Switch to a dough hook.
Add:
2 cups additional flour (knead for a long time to break down gluten). I usually add another 1-3 cups of flour at this stage until the dough pulls away from the wall of the bowl. There shouldn't be flour in the bowl that can't be absorbed but if it's sticking to the walls of the bowl, you can add more flour. Don't go crazy with it though. If it sticks a little, it's okay.
Preheat oven to warm for 5 minutes. Grease the bowl, flip the dough to coat both sides with oil (prevents drying out). I generally just spray it with my aerosol spray. Cover with a cloth. Let rise 2-3 hours until doubled. Punch down the dough and let rise for 10 minutes. (If you try to roll it out right away it'll tend to pull back in on itself due to the gluten. Allow the gluten to rest for a short while and it'll be much easier to roll).
Get 2-3 cake pans ready. In each pan put 1/4 cube of melted butter in each pan and 1/4 cup of brown sugar (sugar is optional...butter is not).
Pour dough onto floured pastry cloth or work surface. Using a large, sharp knife, press to cut dough in half. Return half to your bowl. Shape other half into a rectangular shape with your hands and then roll out evenly. At this point, the dough should not be sticky. Use enough flour to make sure it doesn't stick to your work surface or rolling pin. You shouldn't have to add much if you added enough prior to rising. Work the corners out so you don't end up with an oval. You want a large rectangle.
Once you have your rectangle, spread 1/4 cup or so of soft butter over the surface with a spatula. Sprinkle liberally with cinnamon, sugar and sprinkle with raisens. The cinnamon and sugar should cover the entire surface. Roll up and cut in half. Keep cutting your sections in halves until you have the size rolls you want. This helps you end up with even sized rolls. Mine are usually only about 1 inch wide when I place them in my pans. *(be sure to put them in pans with butter/sugar on the bottom). Remember, they will rise and spread. I usually end up with 24-36 rolls depending on how I cut them. Don't crowd your pans. I will usually put 6-8 rolls/pan. Think about the size of your family when you place your rolls. If you have 4 people, maybe make pans of 8. We used to use some larger cake pans and put 12 rolls in them so we'd each get 3 rolls to eat. The point is, it's flexible. There's no perfect number.
Place pans in a warm oven and let double in size for 30-60 minutes. The rolls should fill the pan at this point. Remove from oven and preheat oven to 350.
Because we usually weren't eating them right after we made them, we cooked them and then reheated them later which is what the following directions are for. We would always bake our rolls for about 15 minutes until cooked through. (They're a little undercooked at 15 minutes bit still edible. If you want to fully cook them, I'd leave them in for 20-25 minutes). Lay out about 2-2 1/2 feet of tinfoil and flip pan upside down on to the center of the tinfoil. Scrape any remaining sugar from the bottom of the pan and roll up the sides of the tinfoil to close. Turn and wrap with one more layer of tinfoil on the other side. Allow to cool and then you can freeze the rolls in the tinfoil and then just thaw, and bake at 350 for 10-15 minutes while still in the tinfoil. This way, you have your pans free for other uses. After you reheat the rolls, unroll the tinfoil, place a plate on the bottom and flip over. Your rolls are now face up and ready for frosting.
Basic Icing:
1/2 cup powdered sugar
1 Tablespoon milk
Drop of almond extract
(Personally, I always like a good cream cheese icing but this one's easy and works good as well)
Variation: Orange Rolls
My mom would switch back and forth between cinnamon and orange rolls. As a child, I preferred the cinnamon rolls but now I really enjoy the orange rolls as well.
Make everything as normal but instead of cinnamon, sugar and raisens, use the following filling and a different icing to create orange rolls.
Orange Filling:
3/4 cup sugar
2 tablespoons grated orange rind
Stir together and sprinkle over buttered dough
Orange Glaze Icing:
3/4 cups sugar
2 tablespoons orange juice
1/2 cup melted butter
1/2 cup sour cream
I hope you have fun making cinnamon rolls for your family and make many wonderful memories!
I have decided to start a family tradition of gifting cinnamon and orange rolls to my neighbors and friends at Christmas time. What a fun gift to give that can either be eaten immediately, frozen and saved or eaten for Christmas morning. My family enjoys walking around to each of our neighbor's homes and delivering the rolls with a little note that includes reheating instructions and Christmas blessings.
Now, when I make cinnamon rolls, I go back and forth between using my mom's recipe and Pioneer Woman's recipe. They're both good and turn out about the same. When I use Pioneer Woman's recipe, I don't heat it on the stove like she says to do. I just use hot milk and mix in my mixer. It's a big recipe for my little mixer but I make it work. One recipe of Pioneer Woman's makes about 7-8 pans of rolls. One recipe of my mom's rolls makes about 3 pans. Here's the recipe I grew up with. It's called Army Sweet Basic Dough because it's a recipe that was used in the Army for their sweet rolls.
Army Sweet Basic Dough
*Set 2 sticks of butter out to soften for later*
In a small bowl, mix and let stand until foamy:
3/4 cups hot water (as hot as you can get your tap water and not burn yourself)
2 packages yeast (4 1/2 tsp)
1 Tablespoon sugar
In large mixing bowl: cream together (with cake beater):
1/2 cup sugar
1/2 cup margarine
1/2 teaspoon salt
After creaming above mix, add and cream together:
2 eggs
1/4 cup milk
Add yeast mixture and:
2 cups flour
Mix well. Switch to a dough hook.
Add:
2 cups additional flour (knead for a long time to break down gluten). I usually add another 1-3 cups of flour at this stage until the dough pulls away from the wall of the bowl. There shouldn't be flour in the bowl that can't be absorbed but if it's sticking to the walls of the bowl, you can add more flour. Don't go crazy with it though. If it sticks a little, it's okay.
Preheat oven to warm for 5 minutes. Grease the bowl, flip the dough to coat both sides with oil (prevents drying out). I generally just spray it with my aerosol spray. Cover with a cloth. Let rise 2-3 hours until doubled. Punch down the dough and let rise for 10 minutes. (If you try to roll it out right away it'll tend to pull back in on itself due to the gluten. Allow the gluten to rest for a short while and it'll be much easier to roll).
Get 2-3 cake pans ready. In each pan put 1/4 cube of melted butter in each pan and 1/4 cup of brown sugar (sugar is optional...butter is not).
Pour dough onto floured pastry cloth or work surface. Using a large, sharp knife, press to cut dough in half. Return half to your bowl. Shape other half into a rectangular shape with your hands and then roll out evenly. At this point, the dough should not be sticky. Use enough flour to make sure it doesn't stick to your work surface or rolling pin. You shouldn't have to add much if you added enough prior to rising. Work the corners out so you don't end up with an oval. You want a large rectangle.
Once you have your rectangle, spread 1/4 cup or so of soft butter over the surface with a spatula. Sprinkle liberally with cinnamon, sugar and sprinkle with raisens. The cinnamon and sugar should cover the entire surface. Roll up and cut in half. Keep cutting your sections in halves until you have the size rolls you want. This helps you end up with even sized rolls. Mine are usually only about 1 inch wide when I place them in my pans. *(be sure to put them in pans with butter/sugar on the bottom). Remember, they will rise and spread. I usually end up with 24-36 rolls depending on how I cut them. Don't crowd your pans. I will usually put 6-8 rolls/pan. Think about the size of your family when you place your rolls. If you have 4 people, maybe make pans of 8. We used to use some larger cake pans and put 12 rolls in them so we'd each get 3 rolls to eat. The point is, it's flexible. There's no perfect number.
Place pans in a warm oven and let double in size for 30-60 minutes. The rolls should fill the pan at this point. Remove from oven and preheat oven to 350.
Because we usually weren't eating them right after we made them, we cooked them and then reheated them later which is what the following directions are for. We would always bake our rolls for about 15 minutes until cooked through. (They're a little undercooked at 15 minutes bit still edible. If you want to fully cook them, I'd leave them in for 20-25 minutes). Lay out about 2-2 1/2 feet of tinfoil and flip pan upside down on to the center of the tinfoil. Scrape any remaining sugar from the bottom of the pan and roll up the sides of the tinfoil to close. Turn and wrap with one more layer of tinfoil on the other side. Allow to cool and then you can freeze the rolls in the tinfoil and then just thaw, and bake at 350 for 10-15 minutes while still in the tinfoil. This way, you have your pans free for other uses. After you reheat the rolls, unroll the tinfoil, place a plate on the bottom and flip over. Your rolls are now face up and ready for frosting.
Basic Icing:
1/2 cup powdered sugar
1 Tablespoon milk
Drop of almond extract
(Personally, I always like a good cream cheese icing but this one's easy and works good as well)
Variation: Orange Rolls
My mom would switch back and forth between cinnamon and orange rolls. As a child, I preferred the cinnamon rolls but now I really enjoy the orange rolls as well.
Make everything as normal but instead of cinnamon, sugar and raisens, use the following filling and a different icing to create orange rolls.
Orange Filling:
3/4 cup sugar
2 tablespoons grated orange rind
Stir together and sprinkle over buttered dough
Orange Glaze Icing:
3/4 cups sugar
2 tablespoons orange juice
1/2 cup melted butter
1/2 cup sour cream
I hope you have fun making cinnamon rolls for your family and make many wonderful memories!
Sunday, October 2, 2011
Persimmon Pudding
I absolutely love Fall {who doesn't} and all the tasty treats that come with it. Here is one that I haven't made for awhile but definitely would like to make this season if I can find ripe persimmons in the grocery store. Although it is called "pudding" it really reminds me of dark gingerbread. My mom would make it and serve it with whipped cream. I think I'm going to have to try it with coconut whipped cream because I'm sure that would be incredible with this.
Preheat oven at 350 degrees.
1/3 cup melted butter
1 beaten egg
1 cup sieved ripened Persimmons
½ teaspoon vanilla
½ cup milk
1 cup sugar
1 cup flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
Combine the two mixtures. Stir thoroughly, pour into buttered baking dish and place in shallow pan of hot water, cover and bake at 350 for 1 hour. Remove, cover, and brown for 10 more minutes. Serve with cream.
*Prepare one recipe at a time. Do NOT double!
Tuesday, August 23, 2011
Spiced Carrot-Zucchini Bread
Everyone's probably baking lots of zucchini bread right now, and here is a recipe with a slightly different twist. My cousin, who is deployed in Afghanistan, said the zucchini bread I sent him was the only one he got that was still moist. My aunt asked me how I did it, and I'm not exactly sure, as it was a while ago!! The only thing I can think of was that I sent him a loaf of this bread, and the carrots kept it moist. Even if I'm wrong on that part, it's still a yummy, easy bread. The spices seem to be louder than in regular zucchini bread. Perhaps the carrots set them off? I like that aspect, but if you're not a huge cinnamon or cloves fan you may consider reducing them a tad.
from The Pampered Chef
2 1/4 c. flour (I usually use 3/4 - 1 cup of whole wheat)
3/4 c. sugar
1 1/2 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. baking powder (original recipe calls for 1/2 tsp. I live at high altitude and reduce it)
1/2 tsp. salt
1/4 tsp. ground cloves
3/4 c. finely chopped carrots - I don't know who has time to finely chop carrots when you could just shred them! That's what I always use. I've also subbed shredded apple in a pinch
3/4 c. finely chopped zucchini (same as above!!)
1/2 c. coarsely chopped nuts
2/3 c. vegetable oil
1/2 c. milk
2 eggs, lightly beaten
Preheat oven to 350. Spray bottom only of greased loaf pan with Pam. In large bowl, combine dry ingredients. Add remaining ingredients; stir just until dry ingredients moistened.
Spoon batter into pan. Bake 65-70 min. or until cake tester inserted in center comes out clean. Cool in pan 5 min. Loosen sides of loaf from pan; remove loaf to cooling rack. Cool completely before slicing.
from The Pampered Chef
2 1/4 c. flour (I usually use 3/4 - 1 cup of whole wheat)
3/4 c. sugar
1 1/2 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. baking powder (original recipe calls for 1/2 tsp. I live at high altitude and reduce it)
1/2 tsp. salt
1/4 tsp. ground cloves
3/4 c. finely chopped carrots - I don't know who has time to finely chop carrots when you could just shred them! That's what I always use. I've also subbed shredded apple in a pinch
3/4 c. finely chopped zucchini (same as above!!)
1/2 c. coarsely chopped nuts
2/3 c. vegetable oil
1/2 c. milk
2 eggs, lightly beaten
Preheat oven to 350. Spray bottom only of greased loaf pan with Pam. In large bowl, combine dry ingredients. Add remaining ingredients; stir just until dry ingredients moistened.
Spoon batter into pan. Bake 65-70 min. or until cake tester inserted in center comes out clean. Cool in pan 5 min. Loosen sides of loaf from pan; remove loaf to cooling rack. Cool completely before slicing.
Tuesday, April 19, 2011
The New York Times No-Knead Bread
This bread is very low-maintenance and tastes like it's not! Be sure to use instant yeast, not to be confused with Rapid Rise. I did, and it took me awhile to figure out what I was doing wrong! Although my friend who gave me the recipe always uses Rapid Rise. Not sure why it works for her and not me! It comes out crusty on the outside, spongy in. Delicious with butter, or jam.
3 c. all-purpose or bread flour, plus more for dusting
1/4 tsp. instant yeast
1 1/4 tsp. salt
cornmeal or wheat bran as needed
In a large bowl combine flour, yeast and salt. Add 1 5/8 c. water, and stir until blended. Dough will be sticky and shaggy. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 min.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal. Put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least half-hour before dough is ready, heat oven to 450. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into it, seam side up; it may look like a mess but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighen out as it bakes. Cover with lid and bake 30 min., then remove lid and bake another 15-30 min, until loaf is beautifully browned. Cool on a rack. Makes 1 1/2 lb. loaf.
3 c. all-purpose or bread flour, plus more for dusting
1/4 tsp. instant yeast
1 1/4 tsp. salt
cornmeal or wheat bran as needed
In a large bowl combine flour, yeast and salt. Add 1 5/8 c. water, and stir until blended. Dough will be sticky and shaggy. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 min.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal. Put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least half-hour before dough is ready, heat oven to 450. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into it, seam side up; it may look like a mess but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighen out as it bakes. Cover with lid and bake 30 min., then remove lid and bake another 15-30 min, until loaf is beautifully browned. Cool on a rack. Makes 1 1/2 lb. loaf.
Sunday, January 2, 2011
Wheat Bread
From Tracey Walter
This is a very tasty bread recipe. It's not dry like many homemade breads turn out. It lasts a few days and still tastes good. I love eating it fresh and hot but it makes great toast and sandwiches as well.
- 3 packages (1/4 ounce each) active dry yeast (6 ¾ tsp)
- 2 cups warm water (110° to 115°)
- 1 cup sugar
- 1/2 cup butter, melted
- 1-1/2 teaspoons salt
- 2 eggs
- 2 Cups Wheat Flour
- 5 ½-6 cups bread flour
Directions
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; turn onto a floured surface. Divide into thirds. Shape into loaves and place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
- Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).
Friday, October 8, 2010
No-Knead Parmesan-Garlic Bread
This recipe makes a beautiful, tasty loaf of bread (or two!). Great presentation and guaranteed to be enjoyed by all. Although it does take some time to make because of the rise time, it's really not very difficult to make. Try it for dinner with a great Italian meal.
Place oven rack below center of oven. Warm oven briefly.
Scald 1 cup of milk.
1 package active dry yeast
¼ cup warm water (105-115 degrees)
1 cup lukewarm milk from above (scalded then cooled)
¼ cup softened margarine or butter
¼ cup sugar
2 eggs
1 ½ teaspoon salt
4-4 ½ cups all purpose flour
Parmesan-garlic filling:
½ cup grated Parmesan cheese
½ cup margarine/butter softened
3 tablespoons parsley flakes (I usually use just under 3 Tbsp)
½ teaspoon garlic powder
Mix all ingredients in a small bowl.
Dissolve yeast in warm water. Stir in milk, margarine, sugar, eggs and salt. Stir in a cup of flour. Stir in remaining flour. Continue stirring scraping dough from side of the bowl, until soft sticky dough forms. Cover, let rise in a warm place until double, about one hour. (Dough is ready if indention remains when touched.) Stir down dough by beating about 25 strokes. Turn dough onto well floured surface; roll or pat in rectangle 18x12 inches. Spread Parmesan-garlic filling evenly over dough. Cut dough into 3 strips 18x4 inches. (I often make 2 smaller loaves because it makes one really HUGE loaf if not made into two and I have a hard time putting it on one cookie sheet.) Roll each strip into rope, pinch edges and ends to seal. Place ropes diagonally and close on a lightly greased cookie sheet. Braid ropes gently and loosely. Do not stretch. Pinch ends to fasten. Tuck under securely. Cover, let rise until 1 ½ times original size about 30 minutes. Mix one egg yolk and 1 tablespoon water, brush over braid. Sprinkle with sesame seeds (optional). Place oven rack below the center of the oven if it is not already there. Heat oven to 350 degrees. Bake 25-30 minutes until braid is golden brown and sounds hollow when tapped. If braid is browning too quickly, cover with aluminum foil.
Thursday, July 8, 2010
Zucchini Bread
This bread is a tried and true good zucchini bread recipe. It tastes delicious and is very moist. It's my all-time favorite zucchini bread recipe and was found on allrecipes.com
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 40 Minutes
Yields: 24 servings
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (or chocolate chips)
DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Megan’s notes: When I make this, I substitute pureed vegetables for about 3/4 of the oil and it was great. You can’t taste the veggies but it makes it much healthier. (Pureed veggies consist of: sweet potatoes, tomatoes, squash and carrots blended smooth in my blender)
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 40 Minutes
Yields: 24 servings
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (or chocolate chips)
DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Megan’s notes: When I make this, I substitute pureed vegetables for about 3/4 of the oil and it was great. You can’t taste the veggies but it makes it much healthier. (Pureed veggies consist of: sweet potatoes, tomatoes, squash and carrots blended smooth in my blender)
Friday, July 2, 2010
Banana Bread
This recipe is from the home of one of my 5th grade students. It was one of the best banana bread recipes I've ever had. I usually omit the nuts and add chocolate chips instead. Do whatever works best for you though!!
1 cup sugar
1/3 cup margarine or butter
2 eggs
1 ½ cups of ripe bananas (4)
1/3 cup water
¼ teaspoon of baking powder
1 baking soda
½ teaspoon salt
1 2/3 cups of all-purpose flour
½ cup chopped nuts (I always use chocolate chips instead of the nuts)
Heat oven to 350. Grease bottom only of loaf pan.
Mix sugar and butter in bowl. Stir in eggs until blended. Add bananas and water; beat for 30 seconds. Stir in remaining ingredients except nuts until just moistened; stir in nuts. Pour into pan. Bake for 55-60 minutes; cool for 5 minutes and remove from pan. Cool completely before slicing.
I often double this recipe and make one large loaf and two small loafs that way I have one or two to freeze or give away.
1 cup sugar
1/3 cup margarine or butter
2 eggs
1 ½ cups of ripe bananas (4)
1/3 cup water
¼ teaspoon of baking powder
1 baking soda
½ teaspoon salt
1 2/3 cups of all-purpose flour
½ cup chopped nuts (I always use chocolate chips instead of the nuts)
Heat oven to 350. Grease bottom only of loaf pan.
Mix sugar and butter in bowl. Stir in eggs until blended. Add bananas and water; beat for 30 seconds. Stir in remaining ingredients except nuts until just moistened; stir in nuts. Pour into pan. Bake for 55-60 minutes; cool for 5 minutes and remove from pan. Cool completely before slicing.
I often double this recipe and make one large loaf and two small loafs that way I have one or two to freeze or give away.
Monday, May 25, 2009
Daniel's Multi-Grain Dinner Rolls
My brother-in-law created this dinner roll recipe when my sister was diagnosed with gestational diabetes last week. This recipe is low-glycemic, high fiber. I haven't tried them, but Daniel is a very good cook and chose to post his recipe online (see the post here), so I think it is safe to assume that they're good!
¾ cup warm water
1 packet yeast
1 Tbsp sugar
½ cup unbleached flour
½ cup rye flour
1 cup spelt flour
1 cup whole wheat flour
1 Tbsp vital wheat gluten
1 tsp salt
1 Tbsp olive oil
1 egg, beaten
Mix the water, yeast, sugar and unbleached flour. Let this mixture sit in a warm environment for about 20 minutes, until it becomes light and frothy. (This is the proofing sponge.) Add the remaining ingredients and mix well, then knead for ten minutes or so. Let rise for about an hour. Split dough into twelve equal parts, then split each of those parts into three. Roll each part into a little ball, and place three balls side-by-side into each cavity of a muffin pan. Let rise for at least another 45 minutes. Preheat the oven to 400° F, and bake for 15 minutes.
Approximate nutrition information per roll:
140 calories
3.6 g fat
87 mg cholesterol
220 mg sodium
19 g total carbohydrate
2.5 g dietary fiber
1.1 g sugars
5.8 g protein
Daniel’s Multi-Grain Dinner Rolls
Makes approximately a dozen rolls¾ cup warm water
1 packet yeast
1 Tbsp sugar
½ cup unbleached flour
½ cup rye flour
1 cup spelt flour
1 cup whole wheat flour
1 Tbsp vital wheat gluten
1 tsp salt
1 Tbsp olive oil
1 egg, beaten
Mix the water, yeast, sugar and unbleached flour. Let this mixture sit in a warm environment for about 20 minutes, until it becomes light and frothy. (This is the proofing sponge.) Add the remaining ingredients and mix well, then knead for ten minutes or so. Let rise for about an hour. Split dough into twelve equal parts, then split each of those parts into three. Roll each part into a little ball, and place three balls side-by-side into each cavity of a muffin pan. Let rise for at least another 45 minutes. Preheat the oven to 400° F, and bake for 15 minutes.
Approximate nutrition information per roll:
140 calories
3.6 g fat
87 mg cholesterol
220 mg sodium
19 g total carbohydrate
2.5 g dietary fiber
1.1 g sugars
5.8 g protein
Monday, February 23, 2009
Monkey Bread
Every Christmas morning our family enjoys a breakfast of Monkey Bread and Eggs Benedict. This is a tradition that stems from my husband's childhood. It's pretty quick to make and sure tastes great.
From the Kitchen of Grandma Joyce Zachary
Preheat oven to 375 degrees.
½ cup margarine
½ cup chopped nuts (pecans or walnuts)
1 cup packed brown sugar
2 Tbsp. water
2 (10 oz) cans Hungry Jack Biscuits
In small saucepan melt margarine. Coat bottom and sides of ungreased 12-cup fluted tube pan (or bundt pan) with 2 Tbsp of melted margarine. Sprinkle 3 Tbsp. of the nuts over bottom of pan.
Add remaining nuts, brown sugar and water to remaining margarine; heat to boiling, stirring occasionally. Remove from heat.
Separate dough into 20 biscuits; tear or cut each biscuit into quarters and shape into a ball. Place ½ of the balls into the bottom of the pan. Drizzle half of the caramel sauce over balls. Repeat layers.
Bake at 375 degrees for 20-25 minutes or until golden brown. (I’ve found it may even need 30-35 minutes but you may need to put some tinfoil on top to prevent the top from burning if you cook it this long). Invert immediately on a plate and remove from pan.
Optional Variation 1: sprinkle dough generously with cinnamon and add to each layer of dough.
Optional Variation 2: add 1 tsp or so of vanilla to the caramel mixture at the end of cooking. It really enhances the flavor and makes the monkey bread smell delicious.
The last time I made this recipe, I opted to make my own biscuit dough rather than buying store-bought. It turned out great and I actually liked the flavor of the dough better than the store-bought because sometimes I find their dough a little too salty. It also costs a lot less than spending nearly $6 on two tubes of refrigerated dough. If you’d like a good and easy biscuit recipe, I posted my recipe here.
Monday, December 22, 2008
Dad's Rolled Biscuits
My mom did most of the cooking when I was growing up but whenever we needed some delicious biscuits my dad was the one who made them. (My mom would have make then just fine...it just became my dad's recipe because he perfected them so well). These are easy to make and so delicious spread with homemade jam!
Preheat oven to 450 degrees
Sift Together into a large bowl:
3 ½ cups flour
1 tsp salt
2 Tbsp baking powder
Cut in with knives or a pastry cutter:
¼ or ½ cup chilled butter or margarine
Make a well in the center of the dry ingredients and Add all at once:
1 ½ cup milk
Stir until the dough is fairly free from the sides of the bowl. Don't overmix.
Turn the dough onto a lightly floured board. Knead gently and quickly, making about eight to ten folds. Roll with a lightly floured rolling pin, until the dough has the desired thickness. (About ½ inch thick works great). Cut with a biscuit cutter dipped in a little flour. Brush the tops with:
Milk or melted butter. (optional)
Place on an ungreased baking sheet. Bake until lightly browned-12-15 minutes.
Preheat oven to 450 degrees
Sift Together into a large bowl:
3 ½ cups flour
1 tsp salt
2 Tbsp baking powder
Cut in with knives or a pastry cutter:
¼ or ½ cup chilled butter or margarine
Make a well in the center of the dry ingredients and Add all at once:
1 ½ cup milk
Stir until the dough is fairly free from the sides of the bowl. Don't overmix.
Turn the dough onto a lightly floured board. Knead gently and quickly, making about eight to ten folds. Roll with a lightly floured rolling pin, until the dough has the desired thickness. (About ½ inch thick works great). Cut with a biscuit cutter dipped in a little flour. Brush the tops with:
Milk or melted butter. (optional)
Place on an ungreased baking sheet. Bake until lightly browned-12-15 minutes.
Sunday, November 16, 2008
Downeast Maine Pumpkin Bread
Recipe from allrecipes.com
I made some of this bread last night to take to Bible Study this evening, and it is fantastic! The directions say that it gets better over time, so try to make it a day ahead if you can.
Ingredients:
1 (15 ounce) can pumkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions:
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.
In a large 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. Pour into prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Modifications:
I used 1 cup brown sugar and 2 cups white sugar. Many of the reviewers on allrecipes.com reduced the sugar and/or substituted 1/2 cup apple sauce for half of the oil. The texture was absolutely perfect as I made it, so I would not be inclined to modify the wet ingredients, although I did look at the amount of oil and cringe! Other possible modifications are adding nuts or dried cranberries.
This really is an amazingly moist and flavorful bread, perfect for a special treat or to share with friends, family, neighbors, co-workers, or anybody else who likes autumn goodies.
I made some of this bread last night to take to Bible Study this evening, and it is fantastic! The directions say that it gets better over time, so try to make it a day ahead if you can.
Ingredients:
1 (15 ounce) can pumkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions:
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.
In a large 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. Pour into prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Modifications:
I used 1 cup brown sugar and 2 cups white sugar. Many of the reviewers on allrecipes.com reduced the sugar and/or substituted 1/2 cup apple sauce for half of the oil. The texture was absolutely perfect as I made it, so I would not be inclined to modify the wet ingredients, although I did look at the amount of oil and cringe! Other possible modifications are adding nuts or dried cranberries.
This really is an amazingly moist and flavorful bread, perfect for a special treat or to share with friends, family, neighbors, co-workers, or anybody else who likes autumn goodies.
Tuesday, October 7, 2008
Cornbread
This is the cornbread my mom always made when I was growing up. I love it. It's moist and delicious. We usually top it with butter and honey. I pretty-much follow the recipe but to make it a little healthier, I substitute wheat germ for half of the flour. Can't taste a difference although it might be a little more crumbly.
Aka: Krusty Korn Kob
Preheat oven to 425 degrees.
1 cup cornmeal
1 cup white flour
3 teaspoons baking powder
1 teaspoons salt
3 tablespoons sugar
1 ¼ cups milk
1 beaten egg
2 tablespoons oil
Mix cornmeal, flour, baking powder, salt, and sugar together. In a separate bowl mix together egg, milk, and shortening. Add and stir just enough to moisten. Bake in well oiled pan. ( I use a cassarole dish but my mom always used about a 9x9" pan.) Cook at 425 degrees for 20 minutes. I usually have to give it another five minutes or so before the center is fully done. The top should crack if it's done.
Aka: Krusty Korn Kob
Preheat oven to 425 degrees.
1 cup cornmeal
1 cup white flour
3 teaspoons baking powder
1 teaspoons salt
3 tablespoons sugar
1 ¼ cups milk
1 beaten egg
2 tablespoons oil
Mix cornmeal, flour, baking powder, salt, and sugar together. In a separate bowl mix together egg, milk, and shortening. Add and stir just enough to moisten. Bake in well oiled pan. ( I use a cassarole dish but my mom always used about a 9x9" pan.) Cook at 425 degrees for 20 minutes. I usually have to give it another five minutes or so before the center is fully done. The top should crack if it's done.
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