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Archive for the ‘breads’ Category

easy-cheesy-breadsticks

Easy Cheesy Breadsticks

Ingredients
(10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1⁄2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1⁄4 teaspoon garlic salt

Ingredients
Preheat oven to 425.

Unroll pizza dough onto a greased cookie sheet and brush with butter.

Sprinkle cheeses and spices evenly over the dough.

With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.

Bake for 10-12 minutes or until light golden brown.

Recut along each strip and remove from cooking sheet.

Serve sticks warm with marinara sauce.

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cappuccino-muffins

Cappuccino Muffins

Ingredients

ESPRESSO SPREAD:
4 ounces cream cheese, cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

MUFFINS:
2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup 2% milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 large egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Directions
In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread. Yield: about 14 muffins (3/4 cup spread).

Recipe found here: Cappuccino Muffins

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ham-and-cheese-muffins

Ham and Cheese Muffins

Ingredients
2 cups self-rising flour
1/2 teaspoon baking soda
1 cup milk
1/2 cup mayonnaise
1/2 cup finely chopped fully cooked ham
1/2 cup shredded cheddar cheese

Directions
In a large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 425° for 16-18 minutes or until muffins test done. Yield: about 1 dozen.

Editor’s Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup

Recipe found here: Ham and Cheese Muffins

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rustic-rye-bread

Rustic Rye Bread

Ingredients
1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1/4 cup light molasses
3 tablespoons caraway seeds
2 tablespoons canola oil
3 teaspoons salt
1-3/4 cups rye flour
3/4 cup whole wheat flour
1-3/4 to 2-1/4 cups all-purpose flour

Directions
In a large bowl, dissolve yeast in 1/4 cup warm water. Add the brown sugar, molasses, caraway seeds, oil, salt and remaining water; mix well. Add the rye flour, whole wheat flour and 1-3/4 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; shape into two round loaves. Place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 1 hour.

Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 2 loaves (12 slices each).

Recipe found here: Rustic Rye Bread

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dutch-apple-loaf

Dutch Apple Loaf

Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups diced peeled tart apples
1/2 cup chopped walnuts

TOPPING:
1/4 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 cup cold butter, cubed

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9-in. x 5-in. loaf pan.

For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Recipe found here: Dutch Apple Loaf

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raisin-filled-pumpkin-spice-bread

Raisin Filled Pumpkin Spice Bread

Ingredients
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 can (15 ounces) solid-pack pumpkin
1 cup raisins
1 cup chopped pecans

Directions
In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9-in. x 5-in. loaf pan. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack. Yield: 2 loaves.

If Cooking for Two: Freeze one loaf for another time.

Recipe found here: Raisin Filled Pumpkin Spice Bread

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dutch-apple-pie-muffins

Dutch Apple Pie Muffins

Ingredients
2 cups finely chopped peeled tart apples
3 tablespoons sugar
3 tablespoons water
2 tablespoons brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter
1 teaspoon lemon juice
1 teaspoon vanilla extract

TOPPING:
3 tablespoons brown sugar
2 tablespoons all-purpose flour
2 tablespoons quick-cooking oats
2 tablespoons cold butter

BATTER:
1-3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
3/4 cup 2% milk
1/4 cup canola oil

GLAZE:
1/4 cup confectioners’ sugar
1 to 2 teaspoons 2% milk

Directions
In a small saucepan, combine the apples, sugar, water and brown sugar. Bring to a boil over medium heat. Sprinkle with flour; cook and stir for 2 minutes or until thickened. Stir in butter and lemon juice. Remove from the heat; add vanilla. Set aside to cool.

For topping, combine the brown sugar, flour and oats. Cut in butter until mixture resembles coarse crumbs; set aside.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Drop apple mixture by tablespoonfuls into the center of each muffin. Sprinkle with topping.

Bake at 400° for 20-24 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

Recipe found here: Dutch Apple Pie Muffins

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