Crazy Bread

Crazy Bread
Lauren Manning

1 Tbs. yeast
1 ½ c. warm water
2 Tbs. sugar
3 ½ c. flour
½ tsp. salt
¼ c. butter
Garlic salt or powder or minced garlic
Parmesan cheese

1. Put water in a bowl; add yeast, sugar and salt. When foamy, mix in flour and kneed until smooth. Let dough rise for 20 min.

2. Melt butter in a 13x9 pan. Put dough in pan, punch down to fill. Flip dough. Let rise 10 min. (I use a cookie sheet instead so that they are thinner.)

3. Sprinkle with garlic and parmesan cheese. Cut into 1 inch strips, and then bake at 375 for 20 min.

For pizza crust:

1. Follow step 1 above. After letting dough rise, roll out as crust.

2. Bake at 375 for 15 min., load with toppings, then bake at 325 for 10 min.

Banana Muffins

Banana Muffins
Better Homes & Gardens Cookbook
Makes: 1 dozen

1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
1/4 c. cooking oil
3/4 c. mashed bananas
1/2 c. chopped nuts (opt.)
1 recipe Streusel Topping (opt.)

1. Preheat oven to 400 degrees. Grease 12 2 1/2-inch muffin cups (do not use paper baking cups); set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In another bowl combine egg, milk and oil. Add egg mixture all at once to the flour mixture. Add mashed bananas and nuts. Stir just until moistened (batter should be lumpy).

3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel topping over muffin batter in cups. Bake for 18 to 20 min or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.

Streusel Topping
In a small bowl stir together 3 Tbs. all-purpose flour, 3 Tbs. packed brown sugar, and 1/4 tsp. ground cinnamon. Cut in 2 Tbs. butter until the mixture resembles coarse crumbs. Stir in 2 Tbs. chopped pecans or walnuts (opt.).

My Tips:
- I am a huge fan of those big over-sized muffins, which is why that's the only sized muffin tin I own. :) These should be baked at 350 degrees for about 30 minutes.
- I also used Splenda in place of the sugar because I was moving and I ran out of sugar and was in a real pinch. I couldn't really tell the difference, and I think it's because the recipe only calls for 1/3 cup.

White Chocolate Raspberry Scones

Raspberry White Chocolate Scones

Makes: about 18-24, depending on size of scones

3 sticks butter

2 c. brown sugar

6 c. flour

1 tsp. salt

1/4 tsp. baking soda

1/4 tsp. baking powder

1 egg, beaten

1 c. buttermilk (may need a little more)

2 c. white chocolate chips

2 c. FROZEN raspberries

Glaze:

powdered sugar

lemon juice

half-and-half or milk

1. Heat oven to 305 degrees (yes..three zero five degrees).

2. Feather together first 6 ingredients with pastry cutter. Make well in dough and add beaten egg and buttermilk. Mix by hand. Add white chocolate chips and mix in by hand. Add raspberries and gently fold in by hand.

3. Make about a tennis ball size scone and place on cookie sheet with parchment paper. Bake for 35 minutes.

3. If desired, make glaze using powdered sugar, lemon juice and milk (or half-and-half) and brush over tops of scones.

My Tips:

- Try this with other frozen fruits. I've done blueberries before, which was also good.

French Bread

5 cups all-purpose flour


2 1/2 (.25 ounce) packages active dry yeast

1 1/2 teaspoons salt

2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon cornmeal

1 egg white

1 tablespoon water

2 tablespoon butter

1 tablespoon honey
Directions

1.In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.

2.On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. (45 minutes)

3.Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

4.Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

5.With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
 
6. Melt together 2 tbsp butter and 1 tbsp honey. Pour onto hot bread and cover with foil and a damp towel for 15 minutes.

Pumpkin Bread with Cream Cheese Filling

Cook Time: 70 minutes

Total Time: 70 minutesIngredients:

•Filling:

•1 package (8 ounce) cream cheese, at room temperature

•1/2 cup granulated sugar

•1 tablespoon all-purpose flour

•1 large egg

•1 tablespoon finely grated orange peel

•.

•Bread:

•1 2/3 cups all-purpose flour

•1 teaspoon baking soda

•1/2 teaspoon salt

•1/2 teaspoon ground cinnamon

•1/2 teaspoon ground cloves

•1/4 teaspoon ginger

•1/4 teaspoon nutmeg

•1 cup pumpkin puree, canned or homemade

•1/2 cup vegetable oil

•2 large eggs

•1 1/2 cups granulated sugar

•1 cup chopped pecans or walnuts, optional

Preparation:

Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until smooth and creamy. Set aside.

Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans or walnuts, if using.



Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.



Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely.

Pumpkin bread recipe makes 2 loaves.

Zucchini Bread

3 eggs

1c oil

2c white sugar

2c zucchini

1tsp vanilla

3c flour

1 tsp baking soda

1/4 tsp baking powder

1tsp salt

(and my husband would tell you chocolate chips but he loves chocolate chips in anything)

Preheat oven to 325 degrees

Beat eggs, oil and sugar together. Stir in zucchini and vanilla.

Mix in baking soda and podwer and salt. Then add flour one cup at a time.

Bake for 60-70min or until aknife poked in the middle comes out clean

Easy Dinner Rolls

1 tbsp dry yeast (1 package)
1 c water
2 tbsp sugar

1tsp salt
1 egg
2tbsp shortening
2 1/4 c flour

Dissolve yeast in warm-hot water with sugar. Leave for 5 min or until bubbling. Add salt, egg shortening and 1 c of the flour. Beat until smooth. Stir in remaining flour and continue beating until smooth. Scrape batter from the sides of the bowl. Cover and let rise in a warm place until double (30 min). Stir batter down and sppon into greased muffin pan. Let rise until double (30 min). Heat oven to 400 degrees and bake for 10-15 mins.

Cinnamon Swirl Bread

1/3 cup white sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 egg, beaten
1 cup milk
1/3 cup vegetable oil


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Cream Cheese Biscuits

one 8 oz. package cream cheese (softened)

1/2 c butter (softened)

1 c self-rising flour

Easiest recipe eva. Mix all ingredients with a mixer, (it will be very thick) then spoon the dough directly into mini muffin pans. Bake for 15-17 minutes at 400 degrees.

Pinwheels

dash of pepper

2 tbsp onion

1/4 c bacon pieces

1/4 c black olives (chopped)

8 oz. cream cheese (softened)

package crescent rolls

Mix all ingredients in a bowl. Take the crescent rolls and lay them out on a cookie sheet, smushing the edges together so it makes one large sheet of dough. Then just spread the mixture evenly all over

Then, just roll it up long ways

Put it in the fridge for a while so it firms up just a bit. Then, just cut it into sections, and bake for 15-20 minutes at 350 degrees.

Pumpkin Bread

Ingredients:

• 3 1/2 cups all-purpose flour
• 2 1/2 cups sugar
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 can (16 ounces) pumpkin purée
• 1 cup vegetable oil
• 4 eggs

Preparation:

Grease and flour two 9x5x3-inch loaf pans. In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, stir together the pumpkin and oil.

Beat in eggs, one at a time, beating well after each addition.

Make a well in the center of the flour mixture; add pumpkin mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.

Makes 2 loaves of pumpkin bread.

French Bread

2-1/2 cups water, very warm NOT hot
5 Tablespoons vegetable oil
3 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons yeast, instant
6 cups flour

In a large bowl, combine very warm water, oil, sugar, and salt. Mix well by hand or in bread mixer until all ingredients are dissolved. Add 3 cups of flour stiring until very smooth. Add remaining 3 cups of flour blended with yeast, (if you do not use instant yeast - proof dry yeast in 1/2 c. of the 2-1/2 cups of water) blending until thoroughly mixed. Dought will be barely sticky, add more flour if necessary.

Optional step: Allow dough to rest for ten minutes, punch out, continues this process up to five times (again optional not necessary at all).

Divide the dough in half and roll out each portion into a 9 x 12 rectangle. Roll the rectangle up like a jelly roll and tuck edges.

Place both loaves on a cookie sheet. Cut three slits in top of loaves with a sharp knife and brush the entire top surface with a slightly beaten egg white for shine. Let rise for 30 minutes and bake at 400 degress for 18 - 20 minutes.

If you wish to make a meal of the bread you can roll meat and sauce inside. You will need to add to your cooking time depending on how much moisture you add.

The Best Blueberry Muffins

I got this recipe from my friend Mary--- They are absolutely amazing!

1 1/2 cup white flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1/3 cup milk (approximate)
1 cup fresh or frozen blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/4 cup butter
1 1/2 teaspoon cinnamon

Preheat oven to 400. Line pan with muffin cups.
Combine flour, sugar, salt and baking powder in a bowl.
Place the vegetable oil in a 1 cup measuring cup, add the egg, add vanilla and then fill the rest of the cup with milk (so you have a total of 1 cup wet ingredients).
Pour wet ingredients into a separate bowl and whisk together.
Mix wet ingredients with dry ingredients until combine.
Fold in blueberries.
Fill muffin cups right to the top and sprinkle with generous amount of topping.

To make the topping: combine all ingredients with a pastry cutter until the butter is cut into small chunks.

Bake for 22 minutes. (note- you need to soak your muffin pan right away because the crumb topping can burn around the edges or spots where it spilled)

This recipe makes 8 muffins so I usually double it. It is also really yummy to make with strawberries or raspberries instead of blueberries.

Aunt Annie's Pretzels

I have been dying for some good pretzels lately and this recipe looks very promising. I'll let you know after I try them how they turn out.






1 1/4 cup warm water
1 TB plus 1/4 teaspoon yeast
3 3/4 cups all-purpose flour
3/4 cup plus 2TB powdered sugar
1 1/2 tsp salt
2 teaspoons vegetable oil
1 1/4 cups baking soda
1/4 cup butter, melted
kosher or pretzel salt


Bath: 4 cups warm water


Toppings:
Salted: Kosher or pretzel salt
Cinnamon Topping: 1/2 cup granulated sugar, 2 teaspoons cinnamon


1. Dissolve the yeast in the warm water in a small bowl or cup. Let sit for a fewminutes.
2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form dough into a ball. Knead the dough for 5 minutes on a lightly floured surface. (Dough will be nice and smooth when ready). Place the dough into a lightly oiled bowl, coverit, store in a warm place for about 45 minutes or until dough rises to double in size.
3. When dough has risen, preheat oven to 425 degrees.
4. Make a bath for the pretzels by combining the baking soda with the warm waterand stir until baking soda is mostly dissolved.
5. Remove the dough from the bowl and divide it into 8 (I do 16) even portions. Roll each portion on a flat non-floured surface until it is about 3 ft long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.
6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher salt or pretzel salt. DON'T salt any pretzels you plan to coat with cinnamon sugar. You will likely have to use two baking sheets and bake them separately. Bake the pretzels for 4 minutes and then spin the pan around and bake for another 4-5 minutes or until the pretzels are golden brown.
7. Remove the pretzels from the oven and let them cool for a couple of minutes. If you want to eat some now, brush them with melted butter first before serving.
7a. If you want the cinnamon sugar coating, make it by combining the 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the unsalted pretzels with melted butter. Sprinkle a heavy coating of the cinnamon sugar on the pretzels over a large plate.

Cheese Bread

1/2 c. mayo

1/2 c. parmesan cheese

1/4 tsp. garlic

1/2 c. cheese

little bit of milk

Mix together and brush on bread. Bake in oven until heated through and cheese melts.