Recipe of the Day: Iced Raisin Biscuits *Nation Raisin Day*

Iced Raisin Biscuits

Ingredients
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1/3 cup raisins
1/2 cup 2% milk
3 tablespoons maple syrup

ICING:
1/2 cup confectioners’ sugar
1/8 teaspoon rum extract
2-1/4 teaspoons 2% milk

Directions
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add raisins. In a small bowl, combine milk and syrup; stir into crumb mixture just until moistened.

Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown.

Meanwhile, combine the confectioners’ sugar, extract and enough milk to achieve desired consistency. Drizzle over warm biscuits. Serve warm. Yield: 10 biscuits.

Recipe found here: Iced Raisin Biscuits

Read Full Post »

Recipe of the Day: Peanut Butter Bread *National Peanut Butter Lovers Day*

Peanut Butter Bread

Ingredients
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
3/4 cup peanut butter
Grape jelly, optional

Directions
In a bowl, combine the flour, sugar, baking powder and salt. Add egg, milk and peanut butter; stir just until combined. Pour into a greased 8-in. x 4-in. loaf pan.

Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve with jelly if desired. Yield: 1 loaf.

Editor’s Note: Reduced-fat peanut butter is not recommended for this recipe.

Recipe found here: Peanut Butter Bread

Read Full Post »

Recipe of the Day: Apple Banana Bread *National Banana Bead Day*

Apple Banana Bread

Ingredients

2 cups Fiber One® Honey Clusters® cereal
3/4 cup sugar
1/4 cup canola or vegetable oil
1 container (6 oz) Yoplait® Original 99% Fat Free apple crisp yogurt
2 teaspoons vanilla
1 egg
1 cup mashed very ripe bananas (2 medium)
2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup diced peeled apples

Directions
1 Heat oven to 350°F. Grease bottom only of 9×5-inch loaf pan. Place cereal in resealable food-storage plastic bag; seal bag, and crush with rolling pin or meat mallet (or crush in food processor).

2 In large bowl, beat sugar and oil with electric mixer on medium speed until well mixed. On low speed, beat in yogurt, vanilla and egg until smooth. Beat in bananas. Beat in flour, baking soda and salt until will blended.

3 Stir in crushed cereal and diced apples just until mixed. Spread in pan.

4 Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Expert Tips
Use a tart apple for more flavor. Tart apples will also hold their shape better.

Add 1/2 cup chopped toasted nuts for more texture.

Read Full Post »

Recipe of the Day: Date Nut Bread *National Date Nut Bread*

Date Nut Bread

Ingredients:
1 cup boiling water
8 ounces chopped dates
2 tablespoons butter
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
2 1/4 cups flour, stir before measuring
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans

Preparation:
Grease a 9x5x3-inch loaf pan.

Pour boiling water over dates in a medium bowl; add butter and set aside. With mixer, beat sugars and egg until light. In another bowl, combine the flour, baking powder, and salt. Add to the sugar mixture, alternating with the date and water mixture. Stir in chopped nuts. Bake at 325° for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.

Recipe found here: Date Nut Bread

Read Full Post »

Recipe of the Day: Cheesy Bread

Cheesy Bread

Ingredients
6 cups sliced fresh mushrooms
1 tablespoon butter
4 green onions, chopped
1 loaf (1 pound) French bread
1 carton (8 ounces) spreadable garlic and herb cream cheese
2 cups (8 ounces) shredded Italian cheese blend
1 cup mayonnaise
1 cup grated Parmesan cheese

Directions
In a large skillet, saute mushrooms in butter until tender. Add onions; cook and stir until liquid has evaporated. Set aside.

Cut French bread in half lengthwise and then widthwise; spread cut sides with cream cheese. Combine the Italian cheese, mayonnaise and Parmesan cheese; spread over bread. Top with mushroom mixture.

Place on a baking sheet. Bake at 350° for 20 minutes or until cheese is melted. If desired, broil 4-6 in. from the heat for 2-4 minutes or until golden brown. Slice and serve warm. Yield: 16 servings.

Recipe found here: Cheesy Bread

Read Full Post »

Recipe of the Day: Cinnamon Raisin Bread *National Cinnamon Raisin Bread Day*

Cinnamon Raisin Bread

Ingredients
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/3 cup plus 1/2 cup sugar, divided
1/4 cup canola oil
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
2 cups raisins
1 tablespoon ground cinnamon
1 tablespoon water

GLAZE:
1/2 cup confectioners’ sugar
1 tablespoon milk

Directions
In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft 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 1-1/4 hours.

Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15-in. x 7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.

Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves. Yield: 2 loaves (16 slices each).

Recipe found here: Cinnamon Raisin Bread

Read Full Post »

Recipe of the day: Homemade Chocolate Chip Sandwich Bread *National Chocolate Chip Day*

Homemade Chocolate Chip Sandwich Bread

Ingredients
1 envelope (1/4-ounce) dry yeast
2 tablespoons sugar
2 tablespoons plus 2 teaspoons vegetable oil
1 cup warm water (about 110 degree F)
3 1/2 cups bleached all-purpose flour
1 teaspoon salt
2 cups semisweet chocolate chips
1 large egg, beaten

Directions
Combine the yeast, sugar, 2 tablespoons of the oil, and water in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the flour, salt and chocolate chips. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook.

Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with 1 teaspoon of the oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees F.

Remove the dough from the bowl and place on a lightly floured work surface. Knead the dough a couple of times and form into a 6 inch loaf. Grease a loaf pan with the remaining 1 teaspoon of the oil. Place the dough into the prepared pan. Using a sharp knife, make 3 slits across the top of the dough. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.

Brush the top of the bread with the beaten egg. Place in the oven and bake for 30 to 35 minutes or until slightly brown and hollow with the top is tapped. Remove from the oven and cool on a wire rack.

Recipe found here: Homemade Chocolate Chip Sandwich Bread

Read Full Post »

Recipe of the Day: Crusty French Bread *National French Bread Day*

Crusty French Bread

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees to 115 degrees)
2 tablespoons sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
3 cups all-purpose flour
Cornmeal
1 egg white
1 teaspoon cold water
Directions

In a large mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff 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; return to bowl. Cover and let rise for 30 minutes.

Punch dough down. Turn onto a lightly floured surface. Shape into a loaf 16 in. long x 2-1/2 in. wide with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.

Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

Recipe found here: Crusty French Bread

Read Full Post »