Feeds:
Posts
Comments

Archive for the ‘breads’ Category

Savory Party Bread

Savory Party Bread

Ingredients
1 unsliced round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese
1/2 cup butter, melted
1/2 cup chopped green onions
2 to 3 teaspoons poppy seeds

Directions
Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts.

In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet.
Bake 15 minutes. Unwrap; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.

Recipe found here: Savory Party Bread

Read Full Post »

Lambertville Station Coconut Bread

Lambertville Station Coconut Bread

Ingredients
3 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 egg
1-1/2 cups milk
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup flaked coconut, toasted

Directions
Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and extracts. Stir into dry ingredients just until moistened. Fold in coconut.

Transfer to a greased 9-in. x 5-in. loaf pan. Bake 40-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices)

Recipe found here: Lambertville Station Coconut Bread

Read Full Post »

Berry Brunch Coffee Cake

Berry Brunch Coffee Cake

Ingredients
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons plus 2 teaspoons 2% milk
1 cup fresh raspberries or blackberries

FILLING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
4-1/2 teaspoons cold butter

GLAZE:
1 cup confectioners’ sugar
4 to 5 teaspoons 2% milk
1/4 teaspoon vanilla extract

Directions
In a small bowl, beat the cream cheese, butter and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to butter mixture alternately with milk. Fold in raspberries.

Pour half of the batter into an 8-in. fluted tube pan coated with cooking spray and dusted with flour. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Top with remaining batter.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over warm cake. Yield: 6 servings.

Recipe found here: Berry Brunch Coffee Cake

Read Full Post »

Cream Cheese Filled Pumpkin Muffins

Cream Cheese Filled Pumpkin Muffins

Ingredients
1 h 12 servings 295 cals
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup packed dark brown sugar
2 eggs
2 tablespoons vegetable oil
1 (15 ounce) can cooked pumpkin 4 ounces cream cheese sunflower seeds, as garnish (optional)

Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl.

Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add all the vegetable oil and the pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated.

Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while!

Recipe found here: Cream Cheese Filled Pumpkin Muffins

Read Full Post »

Cinnamon Swirl Quick Bread

Cinnamon Swirl Quick Bread

Ingredients
2 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
1/4 cup canola oil
3 teaspoons ground cinnamon
GLAZE:
1/4 cup confectioners’ sugar
1-1/2 to 2 teaspoons milk

Directions
Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.

Grease the bottom only of a 9×5-in. loaf pan. Pour half of the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.

Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners’ sugar and enough milk to reach desired consistency; drizzle over loaf. Yield: 1 loaf.

Recipe found here: Cinnamon Swirl Quick Bread

Read Full Post »

Cinnamon Chip Raisin Scones

Cinnamon Chip Raisin Scones

Ingredients

CINNAMON CHIPS:
3 tablespoons sugar
1 tablespoon ground cinnamon
2 teaspoons shortening
2 teaspoons corn syrup

SCONES:
1-2/3 cups bread or all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold butter
1/2 cup evaporated milk
1/2 cup raisins
Additional evaporated milk

Directions
In a large bowl, combine the sugar, cinnamon, shortening and corn syrup with a fork until crumbly and evenly blended. Spread onto a foil-lined baking sheet. Bake at 250° for 30-40 minutes or until melted and bubbly. Cool completely; break into small pieces.

In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in milk just until moistened. Gently stir in raisins and cinnamon chips.

Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter.

Line a baking sheet with foil and grease the foil. Place scones 1 in. apart on foil. Brush tops lightly with additional milk. Bake at 400° for 14-16 minutes or until golden brown. Serve warm. Yield: 15 scones.

Recipe found here: Cinnamon Chip Raisin Scones

Read Full Post »

Macadamia Nut Sticky Buns

Macadamia Nut Sticky Buns

Ingredients
1/3 cup butter, softened
1/3 cup packed brown sugar
1/3 cup light corn syrup
1 teaspoon vanilla extract
1 cup chopped macadamia nuts
12 Rhodes™ Dinner Rolls

Directions
Combine butter, brown sugar, corn syrup and vanilla. Divide equally between 12 muffin cups coated with cooking spray. Sprinkle macadamia nuts into muffin cups. Place one roll in each muffin cup. Cover with plastic wrap coated with cooking spray; let rise until almost doubled.

Remove plastic wrap. Place muffin pan on a baking sheet. Bake at 350° for 20 minutes or until golden brown. Remove from the oven and invert onto a large serving platter. Serve warm. Yield: 12 servings.

Recipe found here: Macadamia Nut Sticky Buns

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,916 other followers

%d bloggers like this: