Savory Cheese Waffles

I was a little skeptical of a savory waffle at first. I like my waffles sweet with maple syrup but a savory waffle is just as good. These are wonderful paired with this Tomato Bisque. 

Savory Cheese Waffles

2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs
1 1/2 to 2 1/2 cups whole buttermilk
5 tablespoons unsalted butter, melted
3/4 cup grated Parmesan cheese
3/4 cup grated Gruyere cheese
1 teaspoon sugar
Pinch of coarse salt
Freshly ground black pepper

Sift together flour, baking powder, and baking soda three times; set aside.

In a medium bowl, whisk together eggs, 1 1/2 cups buttermilk, and butter until well combined. Add flour mixture and whisk until smooth. Batter should have a pudding-like consistency. If necessary, add more buttermilk, 1/4 cup at a time, until pudding-like consistency is reached. Stir in cheese, sugar, and salt; season with pepper.

Preheat a waffle iron. Add 1/4 to 1/2 cup batter to heated waffle iron; close and cook until dark golden brown, 5 to 6 minutes, depending on your waffle iron. Repeat process with remaining batter and serve immediately.

Recipe source: Martha Stewart

Pumpkin Chocolate Chip Bread

I love this bread but is has a lot of oil in it so I tried making a lighter version of it. It actually turned out pretty good.

Original recipe:

Pumpkin Chocolate Chip Bread

Mix together:
4 eggs
2 c. pumpkin
1/2 c. water
1/2 c. vegetable oil
1 tsp. vanilla

In another bowl, combine:
3 1/4 c. flour
3 c. sugar
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1 1/2 tsp. salt
1 1/2 bags semi sweet chocolate chips

Gradually add mixtures together and stir until smooth. Spray 3 bread loaf pans with cooking spray. Pour batter into each pan until 1/2-3/4 of the way full. Bake at 300 for 50-60 minutes or on 350 for 45 minutes or until a toothpick inserted comes out clean. Watch carefully near the end of cooking to make sure the top doesn't get too brown. If it starts to get too brown cover tops with foil. Makes 3 loaves.

Lighter version:

Pumpkin Chocolate Chip Bread

Mix together:

1 c. egg substitute (or use 1/2 c. substitute and 2 whole eggs)
2 c. pumpkin
1/2 c. water
1/2 c. Northern or Pinto bean puree
1 tsp. vanilla

In another bowl, combine:
3 1/4 c. whole wheat flour
3 c. sugar
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1 1/2 tsp. salt
1 1/2 bags semi sweet chocolate chips

Gradually add mixtures together and stir until smooth. Spray 3 bread loaf pans with cooking spray. Pour batter into each pan until 1/2-3/4 of the way full. Bake at 300 for 50-60 minutes or on 350 for 45 minutes or until a toothpick inserted comes out clean. Watch carefully near the end of cooking to make sure the top doesn't get too brown. If it starts to get too brown cover tops with foil. Makes 3 loaves.

Caramel-Pecan Monkey Bread

I have to caution you with a very strict warning that if you are dieting, do not make this! It is highly addictive. This is probably new my favorite sweet dish. I made this for Christmas morning and have tried to find any excuse to make it again. It is amazing!!

Caramel-Pecan Monkey Bread

1 package (1/4 ounce) active dry yeast 
1/4 cup water (110° to 115°) 
1-1/4 cups warm 2% milk (110° to 115°) 
1/3 cup butter, melted 
1/4 cup sugar 
2 eggs 
1 teaspoon salt 
5 cups all-purpose flour 

Caramel:
2/3 cup packed brown sugar  
1/4 cup butter, cubed 
1/4 cup heavy whipping cream 

Assembly: 
3/4 cup chopped pecans
1 cup sugar 
1 teaspoon ground cinnamon 
1/2 cup butter, melted
  
 In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. 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 the top. Cover and refrigerate overnight. 

For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans. 

Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture. 

Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes. 

Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).

Nutritional Facts 2 pieces equals 334 calories, 15 g fat (8 g saturated fat), 52 mg cholesterol, 207 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein. 

Recipe and photo source: Taste of Home

Multigrain Bread

This bread is incredible. It is soft and fluffy on the outside with just enough crispy crust on the outside. I found the seven-grain hot cereal mix at Winco in the bulk section. You can also look in the cereal isle near the oatmeal. Just make sure you are buying hot cereal mix. Bob's Red Mill and Arrowhead Mills are two brands to look for. 

Multigrain Bread

1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix
2 1/2 cups boiling water
3 cups (15 oz) all-purpose flour (not bread flour)
1 1/2 cups (8 1/4 oz) whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter, melted and cooled*
2 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
Optional (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds
1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats

*If you’re using salted butter, just decrease the additional salt by just a bit.

Instructions
Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.  Whisk flours together in separate bowl.

Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined.  Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (*note: some at high altitudes have noted they have not needed all of the flour, go by look and feel and stop adding flour if you need to!) 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes.  Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does.  Don’t add more!) continue to knead dough for 5 more minutes.  Add seeds (if using) and knead for another 15 seconds.  Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball. 

Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Grease two 9×5 inch loaf pans.  Transfer dough to lightly floured counter and divide in half.  Press 1 piece of dough into 9×6 inch rectangle, with short side facing you.  Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go.  Turn loaf seam side up and pinch it closed.  Repeat with second piece of dough.  Spray loaves lightly with water or vegetable oil spray.  Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners.  Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes.  Dough should barely spring back when poked with knuckle.

Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees.  Bake until loaves register 200 degrees, 35-40 minutes.  Transfer pans to wire rack and let cool for 5 minutes.  Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.

Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days.  Wrapped with additional layer of foil, bread can be frozen for up to a month.

For those without a stand mixer, Cook’s Illustrated recommends:  “Stir wet and dry ingredients together with a stiff rubber spatula until the dough comes together and looks shaggy.  Transfer the dough to a clean counter and knead by hand to form a smooth, rough ball, 15-25 minutes, adding additional flour, if necessary, to prevent the dough from sticking to the counter.  Proceed with recipe as directed.”

Recipe Source: Cook's Illustrated

Garlic Parmesan Pull Apart Bread

This is a little more labor intensive but worth the time. You could probably use thawed Rhodes dough but you just can't beat the taste of homemade bread.

Garlic Parmesan Pull-Apart Bread

Yields 1 loaf

2 teaspoons active dry yeast
1 1/3 cups barely warm water
2 tablespoons extra-virgin olive oil
2 teaspoons salt
3 1/2 cups all purpose (or bread) flour
1/4 cup butter, melted
1 tablespoon dried parsley flakes
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese

In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

Recipe and photo source: The Pastry Affair

Pumpkin Cinnamon Swirl Bread with Cinnamon Honey Butter

When I made the dough I used the recommended amount of flour and it was way too sticky. I added maybe another 1/2-3/4 cup flour and it was still really sticky but it turned out okay. Next time I will try a little more flour so it is easier to work with.

I would highly recommend making the cinnamon honey butter with it.

Pumpkin Cinnamon Swirl Bread

Yields 1 loaf

Ingredients:

2 1/4 tsp yeast

1/4 cup warm water, 110 degrees

1/2 tsp granulated sugar

1/4 cup milk, warmed to 110 degrees

2 Tbsp molasses

1/4 cup granulated sugar

3/4 tsp salt

1 Tbsp butter, softened

1/4 tsp nutmeg

1/4 tsp ginger

1 egg

1 cup canned pumpkin puree

3 1/4 cups all purpose flour

For the swirl:

1 1/2 Tbsp butter, melted

1/3 cup light-brown sugar

2 tsp cinnamon

Directions:

In the bowl of an electric mixer combine water, yeast and 1/2 tsp granulated sugar. Whisk until yeast has dissolved and let rest 5 minutes. Stir in milk, molasses, 1/4 cup granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combine. Slowly add flour and knead with a dough hook attachment until dough is smooth and elastic. Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until double, about 1 hour.

 

Butter an 8 1/2" x 4 1/2" in pan, set aside. In a small bowl whisk together brown sugar and cinnamon, set aside. Punch the risen dough down and turn onto a lightly floured surface. Roll dough into a large rectangle, about 22" x 8." Brush with melted butter, coming within about 1/2" of the edges. Sprinkle with cinnamon mixture, coming within about 1/2" of the edges. Roll dough up jelly roll style, starting with the short side. Place rolled dough in greased loaf pan and let rise in a warm place until doubled about 45 minutes. 

 

Bake 375 degrees for 45 minutes, tent loaf with foil halfway through baking to prevent excessive browning. Allow to cool in pan 5 minutes then remove to a wire rack to cool completely before slicing.

Cinnamon Honey Butter

1/2 cup Butter

1/2 cup Powdered Sugar

1/2 cup Honey

1 tsp Cinnamon

Blend all ingredients at room temp.

 

Recipe source: Classy Cooking

Worlds Best Dinner Rolls

I don't know if I would call these "World's Best" but they are definitely good rolls.The recipe says you will get 24 rolls out of this but I got a lot more than 24 and they were a pretty good size

World’s Best Rolls
2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts.

Remove from heat. Allow to cool to lukewarm. This can take a long time so you can rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

Add beaten eggs.Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it.

Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

Bake for 15-18 minutes or until golden-brown.

Recipe Source: Our Best Bites

Garlic Knots

If you are a garlic lover, you will love these rolls. Just make sure you have some breath mints handy!

Garlic Knots

10 garlic cloves, minced (about 2 Tbsp.)
6 Tbsp. unsalted butter
1 tsp. plus 3/4 c. water, heated to 110 degrees
1 1/8 tsp. rapid rise or instant yeast
2 c. all purpose flour
1 tsp. salt

Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200, turn it off. Grease a large bowl. Set aside.

Cook garlic, 1 tablespoon butter, and 1 teaspoon water in small nonstick skillet over low heat, stirring occasionally, until garlic is straw colored, 8 to 10 minutes. Add remaining butter, stirring until melted. Let stand 10 minutes off heat. Strain garlic butter through fine mesh strainer into small bowl; reserve garlic solids.

Whisk remaining water, 1 tablespoon garlic butter, reserved garlic solids, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour and salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes. Turn dough onto clean work surface and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned off oven until dough has doubled in size, 40 to 50 minutes.

Line baking sheet with parchment paper. Punch down dough on floured surface. Roll dough into 12 by 6-inch rectangle and cut into twelve 6-inch strips and roll into ropes. To make the knots, make a 1 1/2 inch loop, tie the rope as in the first step of tying shoelaces. Tuck tail into the center of the loop from the top. Pull the other tail up through the bottom so the end pokes up through the center. Place on prepared baking sheet. Cover loosely with plastic wrap and return to turned off oven until doubled in size, about 20 minutes.

Remove knots from oven and discard plastic. Heat oven to 500 degrees. Return knots to oven and bake until set, about 5 minutes. Remove knots from oven and brush with 2 tablespoons garlic butter. Rotate pan, return to oven and bake until golden brown, 5 minutes. Transfer to wire rack. Serve warm.

*Shaped knots can be refrigerated, covered, for 24 hours. Let sit at room temperature for 30 minutes. Meanwhile, heat oven to 200 degrees and turn off. Put knots in turned off oven until doubled in size, about 20 minutes. Proceed with baking instructions.

Recipe source: Cook's Country Dec/Jan 2011

Cinnamon Sugar Pull Apart Bread

This bread is so amazingly good!

Cinnamon Sugar Pull-Apart Bread

Yield: one 9 x 5" loaf

For the dough:

2¾ cups all-purpose flour, plus more as needed

¼ cup granulated sugar

2¼ tsp. instant yeast

½ tsp. salt

4 tbsp. unsalted butter

1/3 cup whole milk

¼ cup water

1 tsp. vanilla extract

2 large eggs

For the filling:

4 tbsp. unsalted butter

1 cup sugar

2 tsp. ground cinnamon

½ tsp. freshly grated nutmeg

To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook. 

Combine the butter and milk in a small saucepan and heat just until the butter is melted.  Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer.  Add the milk mixture, water, vanilla and eggs to the mixer bowl.  Mix on low speed until a cohesive dough forms.  Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky.  Knead about 3-5 minutes.  Transfer the dough to a lightly oiled bowl, turning once to coat, and cover.  Let rise in a warm place until doubled in bulk, about 1 hour.

(After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight.  Let stand at room temperature 30 minutes before proceeding.)

While the dough rises, add the butter to a small saucepan and melt until browned.  Set aside.

 Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.  

Transfer the dough to a lightly floured work surface and gently deflate.  Roll into a ball, cover with a clean towel and let rest for 5 minutes.  Roll the dough out into an approximately 12 x 20-inch rectangle.  Brush the dough with the browned butter.  Sprinkle the cinnamon-sugar mixture over the dough in an even layer.  (Yes, really, use all of it.)  

Lightly grease a 9 x 5-inch loaf pan.  Slice the dough vertically into 6 even strips.  Stack the strips on top of each other and again cut again into 6 equal slices.  Stack all the squares on top of each other and set into the prepared loaf pan.  Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.  

Preheat the oven to 350˚ F.  Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown.  (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.)  Remove from the oven and let rest in the pan 20-30 minutes.  Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate.  Serve warm.  

Recipe Source: Annie's Eats

Ultimate Cinnamon Buns

In step 2, after mixing for 10 minutes the dough it still wet and sticky, add up to 1/4 c. flour (a tablespoon at a time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3.

Ultimate Cinnamon Buns

Dough:
3/4 c. whole milk, heated to 110 degrees
1 envelope (2 1/4 tsp.) rapid rise or instant yeast
3 large eggs, room temperature
4 1/4 c. all purpose flour
1/2 c. corn starch
1/2 c. granulated sugar
1 1/2 tsp. salt
12 Tbsp. unsalted butter (1 1/2 sticks), cut into 12 pieces and softened

Filling:
1 1/2 c. packed light brown sugar
1 1/2 Tbsp. ground cinnamon
1/4 tsp. salt
4 Tbsp. unsalted butter, softened

Glaze:
4 oz. cream cheese, softened
1 Tbsp. whole milk
1 tsp. vanilla extract
1 1/2 c. confectioners sugar

1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200, shut off. Line 13x9 inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.

2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.

3. For the filling, combine brown sugar, cinnamon and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into an 18-inch square, spread with butter and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam. Cut in to 8 pieces. Transfer pieces, cut side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.

4. Heat oven to 350. Whisk cream cheese, milk, vanilla, and confectioners sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 c. glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.

*To make ahead, after transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Recipe source: Cook's Country Dec/Jan 09

Sweet Yeast Rolls and Cinnamon Honey Butter

These rolls are suppose to be like a certain steakhouse restaurant's rolls, but I didn't think they tasted anything like them. They turned out a little dry so next time I will use less flour. They were a little lacking in flavor but let me tell you, the honey butter made up for that. It is amazing and does taste just like the restaurant's cinnamon honey butter.

Rolls: (This is half the recipe. It made about 16-20 large rolls)
1 1/4 tsp. active dry yeast
1/4 c. water
1 c. milk
1/4 c. sugar
3-4 c. flour
1 Tbsp. melted butter
1 egg
1 tsp. salt

Soften yeast in warm water with a teaspoon of sugar.

Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough.

Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top.

Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 minutes more. Cool on rack.

 

Cinnamon Honey Butter

1/2 cup Butter

1/2 cup Powdered Sugar

1/2 cup Honey

1 tsp Cinnamon

 

Blend all ingredients at room temp.

 

Recipe Source: Meemo's Kitchen

Banana Nut Bread

This is another recipe that is great for substituting the oil for bean puree.

Banana Nut Bread

1/2 c. oil (or bean puree)
1 c. sugar
2 eggs, unbeaten
4 Tbsp. milk
1 2/3 c. flour
1 tsp. soda
1/2 tsp. vanilla
3 bananas, mashed
1/2 c. nuts
1/2 tsp. salt

Mix all ingredients together. Put mixture in greased and floured loaf pans. Bake at 325 for approximately 55 minutes.

Scones and Honeybutter (Utah version)

Scones

2 teaspoons yeast
Pinch of sugar
1/2 cup water
1/2 cup sugar
1/2 teaspoon salt
2 eggs
1 cup milk
3/4 cup oil
2 cups water
4 cups, or more, all-purpose flour
Oil for deep frying

In a large bowl, combine yeast, sugar and 1/2 cup water. Let the mixture sit until bubbly. Stir in 1/2 cup sugar, salt, eggs, milk, oil and an additional 2 cups water. Slowly add in enough flour to make a soft, not sticky dough. Cover and let rise until double in size, about 30 minutes to 1 hour.

In a large, deep pan or deep fryer, heat 1 to 2 inches of vegetable oil to 375 degrees F. (The oil should be deep enough so the dough will float.) Pull off a chunk of dough and stretch it into a flat disc about 8 inches in diameter and 1/4-inch thick. Place dough in hot oil. Deep fry until golden brown, 1 to 2 minutes. Turn and cook on second side until golden. Remove from oil and drain on paper towels. Keep warm until ready to serve. Repeat process with remaining dough.

Source: Recipe Goldmine

Fluffy honey butter

1 Small Bottle Marshmallow Cream
1 cup Butter
1 cup Honey
1/4 cup Powdered Sugar

Melt the butter in the microwave and then mix all the ingredients in a medium-sized bowl.

If you are having trouble getting all the ingredients to mix well you can heat the whole thing in the microwave for a bit to make it softer.

Serve as a dip for scones.

Almond Poppyseed Bread

Be warned, this bread is very addictive! The 1 1/8 cup of oil kind of scares me so I thought I would try the ol' bean trick. I replaced the oil with 1 1/8 c. Northern bean puree and had great results.

Almond Poppyseed Bread

3 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt

3 eggs
1 1/8 c. canola oil
2 1/2 c. sugar

1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring

1 1/2 c. milk
2 tsp. poppy seeds


GLAZE
3/4 c. white granulated sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring

Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes.

Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into greased pans (I find the nonstick spray that is for baking works best) (5 mini pans or 2 regular loaf pans) and bake 35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them.

When done, place on a cooling rack for 10 minutes and then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.

Source: Our Best Bites


 

Potluck Pan Rolls

When I first started making bread this is the first recipe I used. It has remained my favorite roll recipe so far.


Potluck Pan Rolls

1 package (1/4 ounce) active dry yeast (about 2 1/4 - 2 1/2 tsp.)
1/3 cup plus 1 teaspoon sugar, divided
1-1/2 cups warm water (110° to 115°), divided
1/2 cup butter, melted
2 eggs
1/4 cup instant nonfat dry milk powder
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour (I use half whole wheat flour and half all purpose)

In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add the butter, eggs, milk powder, salt, 3 cups flour and remaining sugar and water. Beat on medium speed for 3 minutes. Stir in 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 1-1/2 hours.

Punch dough down. Divide into 27 pieces; shape into balls. Place 18 balls in a greased 13-in. x 9-in. baking pan and remaining balls in a greased 9-in. square baking pan. Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 17-20 minutes or until golden brown. Cool on wire racks. Yield: 27 rolls.

Pumpkin Muffins topped with Gingersnap-Cinnamon Chip Streusel

These muffins are an absolute must try!! They are amazing! The topping is a mixture of gingersnaps, pecans, oats, and cinnamon chips and is incredibly good. I had never heard of cinnamon chips before but Hershey's makes little chocolate chip like cinnamon chips. They are difficult to find and are pricey but totally worth it. I found the chips at Harmon's. If anyone finds them elsewhere, let me know.

Pumpkin Muffins Topped with Gingersnap-Cinnamon Chip Streusel

3/4 cup coarsely chopped gingersnaps
1/3 cup cinnamon chips
1/3 cup finely chopped toasted pecans
1/3 cup oats (quick or old fashioned)
1/4 cup granulated sugar
3 tablespoons unsalted butter, cut into small pieces

2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter, softened
3 tablespoons oil
3/4 cup packed brown sugar
3/4 cup pumpkin puree
2 teaspoons vanilla extract
2 large eggs
1/2 cup milk

Preheat oven to 350 degrees F. Butter and flour 8 large muffin cups, or 12 regular-sized muffin cups.

Combine gingersnaps, cinnamon chips, pecans, oats, and granulated sugar in a large bowl; knead in 3 tablespoons butter until mixture is well combined and starts to clump together. Set aside.

In a medium sized mixing bowl, sift together flour, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg in a medium mixing bowl.

In a large mixing bowl, using a mixer on medium speed, beat together 5 tablespoons butter, oil and brown sugar until creamy, about 1-2 minutes. Beat in pumpkin and vanilla until combined. Beat in eggs until combined. Reduce mixer speed to low and beat in flour mixture, alternating with milk until just combined - about 1-2 minutes.

Divide batter into muffin cups. Evenly top with gingersnap mixture, and gently press into the surface of the batter. Bake for 20-25 minutes or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.

Cool muffins 10 minutes before removing from pan and cooling.

Makes 8 big muffins or 12 regular muffins

Recipe source: Sugar Plum

All Purpose Cornbread

This cornbread is so moist and delicious it is difficult to resist. I can get my boy to do just about anything if I bribe him with this cornbread. He devours it. A warning though, keep it refrigerated, and if you don't eat it all in the first day, I suggest you freeze it. It goes bad quickly.

All Purpose Cornbread

Makes one 8-inch square pan

Before preparing the baking dish or any of the other ingredients, measure out the frozen corn kernels and let them stand at room temperature until thawed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes.

Ingredients:
1½ cups (7½ ounces) unbleached all-purpose flour
1 cup (5½ ounces) yellow cornmeal (see note)
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1 cup buttermilk
¾ cup frozen corn kernels, thawed
¼ cup packed light brown sugar
2 large eggs
8 tablespoons (1 stick) unsalted butter (no substitutes), melted and cooled slightly

1. Adjust an oven rack to the middle position; heat the oven to 400 degrees. Spray an 8-inch square baking dish with nonstick cooking spray. Whisk the flour, cornmeal, baking powder, salt, and baking soda in a medium bowl until combined; set aside.

2. In a food processor or blender, process the buttermilk, thawed corn kernels, and brown sugar until combined, about 5 seconds. Add the eggs and process until well combined (the corn lumps will remain), about 5 seconds longer.

3. Using a rubber spatula, make a well in the center of the dry ingredients; pour the wet ingredients into the well. Begin folding the dry ingredients into the wet, giving the mixture only a few turns to barely combine; add the melted butter and continue folding until the dry ingredients are just moistened. Pour the batter into the prepared baking dish; smooth the surface with a rubber spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes. Cool on a wire rack 10 minutes; invert the cornbread onto the wire rack, then turn right-side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

Recipe source: America's Test Kitchen

Waffles with Macadamia Nuts and Coconut Syrup

I am new to liking the flavor of coconut so I wasn't quite sure if the syrup would be good but let me tell you, it is amazing!! The waffles alone were great too but the mixture of the crunchy macadamia nut flavor along with the coconut taste what a great combination.

Waffles with Macadamia Nuts and Coconut Syrup 

1 cup whole-wheat flour 
1 cup all-purpose flour 
1 1/2 teaspoons baking powder 
1/2 teaspoon salt 
1/4 teaspoon baking soda 
2 cups nonfat buttermilk
1 large egg, separated 
1 tablespoon canola oil 
1 tablespoon vanilla extract (optional) 
2 large egg whites 
2 tablespoons sugar
  
Stir whole-wheat flour, all-purpose flour, baking powder, salt, and baking soda in a large bowl. Whisk buttermilk, the egg yolk, oil, and vanilla (if using) in a separate bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until moistened.   

Beat the 3 egg whites in a grease-free mixing bowl with an electric mixer until soft peaks form. Add sugar and continue beating until stiff and glossy. Whisk one-quarter of the beaten egg whites into the batter. Fold in the remaining beaten egg whites with a rubber spatula. 

Preheat a waffle iron. Brush the surface lightly with oil. Fill the waffle iron two-thirds full of batter. Cook until the waffles are crisp and golden, 5 to 6 minutes. Repeat with the remaining batter, brushing the surface with oil before cooking each batch.

Coarsely chop about a 1/4 cup macadamia nuts. Sprinkle over waffles and top with syrup.

Coconut Syrup

7-8 Tbsp. butter
3/4 c. buttermilk
1 c. sugar
1/2 tsp. baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in small saucepan. Warm over medium heat and stir until butter melts and sugar dissolves. Bring to a boil and boil for 1 minute. Remove from heat and add baking soda and extract. It will bubble up; just continue stirring and give it a few minutes for the "fizz"  to reduce before serving.  

French Breakfast Muffins

These muffins have been a "special occasion" breakfast item as long as I can remember. I always asked to have these on my birthday. I have carried on the tradition with my own family. For birthdays, Mother's Day, Father's Day, etc. these are usually what we make. They are completely devoured by my husband and son. They LOVE them!

French Breakfast Muffins
Makes 12 muffins

1/2 c. shortening
1/2 c. sugar
1 egg
1 1/2 c. flour *(You can use self rising flour, just omit baking powder and salt)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping:
1/2 c. sugar
1 tsp. cinnamon
1/2 c. butter or margarine, melted

Heat oven to 350. Grease 12 muffin cups or use paper liners. Mix thoroughly shortening, 1/2 c. sugar and 1 egg. Stir in the flour, baking powder, salt and nutmeg alternately with milk. The batter will be thick.

Fill muffin cups 2/3 full. Bake 20 to 25 minutes. Mix 1/2 c. sugar and the cinnamon.

Immediately after baking, roll muffins in melted butter, then in cinnamon sugar mixture. Serve hot.

Pumpkin Pecan Waffles

Words can't even describe how good these waffles are. I have to restrain myself from making these everyday. I have served them for breakfast, lunch and dinner.  My husband said he was afraid to go on his long training runs on Saturday mornings in fear that I would make these and he would miss them.

Pumpkin Pecan Waffles

2 cups whole-wheat flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
2 ½ tsp. pumpkin pie spice*
½ tsp salt
1 ½ cups milk (fat free is ok)
1 cup pumpkin puree
1 egg
2 tbsp canola oil
2 tbsp vinegar
Toasted pecans (optional but highly recommended)

Set oven to broil. Place about a cup of whole pecans on a baking sheet and place on the bottom rack for about 8 minutes or until starting to turn a dark brown. Remove from oven and let cool. Coarsely chop and serve with waffles. Store any left over pecans in an air tight container.

Mix the milk, pumpkin, egg, oil and vinegar. Then, in a separate bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt, stir into the pumpkin mixture.

For waffles, let the waffles cook 30 - 60 seconds past the "done light" indicator. Waffles should feel a little crisp before removing them (this is a thick batter and needs a bit more time to cook). For pancakes, just cook normally over medium heat.

Sprinkle with toasted pecans. I served mine with Hot Buttermilk Syrup of course. I swear I will share other syrup recipes soon. I just love this one so much.


*Make your own pumpkin pie spice
2 Tbsp. cinnamon
2 tsp. nutmeg
2 tsp. ginger
1 1/2 tsp. allspice

80 calories and 2 grams of fat per waffle (that is per square not whole waffle I analyzed this recipe and I can get about 6 waffles out of a batch with my professional Belgian waffle maker and that makes it 250 calories per whole waffle. Using a regular waffle iron you could probably get closer to 7 or 8 waffles which would lower the calorie count per waffle.)