Fabulous Zucchini Bread

Just in time for the harvest people. I came across this recipe the other day and with a few minor changes (simply because I didn't have the right ingredient) to the original recipe, this has been something I have made quite a few times and will yet make a few more times until I use up all that Zucchini in my fridge! :) It was wonderful...truly wonderful.

The original recipe is for one loaf of bread baked in a 9-inch by 5-inch size loaf pan. However, I made multiple smaller loaves. I like to share the goodness around, you know. Plus, it makes it so that I can't eat as much. :)

Zucchini Bread

1 lb. Zucchini (about 1.5 cups zucchini once is has been shredded and wrung through a towel to rid of excess liquid.
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. allspice
1 1/2 c. sugar
2 large eggs
1/4 c. vanilla yogurt (not fat free)
1 tbs. sour cream
6 tbs. butter, melted

Adjust oven rack to middle position and preheat to 375. Generously coat and flour bread pan(s)

Chop the ends off zucchini and finely shred zucchini, peel and all. Place shredded zucchini in a clean kitchen towel, wrap the towel and wring the ends to squeeze out all the excess water. You will need about 1 1/2 c. dry zucchini. Set aside.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, eggs, sour cream and butter until combined.

Gently fold in the yogurt mixture and zucchini into flour mixture, using a rubber spatula to fold the ingredients together until just combined. Transfer the batter to the prepared pan(s). Bake until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs attached, 45-55 minutes. Cool for 10 minutes then turn out onto wire rack to cool for at least 1 hour. Store well-covered for up to three days.

Notes: I used a couple different sizes of pans. A double batch will yield you 4- 5.75x3-inch pans cooked for about 30-32 minutes and 6-3.5x2.25-inch pans cooked for about 25 minutes.

I should also note that the original recipe came from My Kitchen Cafe.

Orange Rolls

This is totally not my recipe and although I do love a good orange roll, I have to admit that I have never made orange rolls before in my life. This recipe will absolutely be made many more times in the very near future! These were fabulous. AND, they were still really yummy and quite fresh tasting even two days later, which I am VERY picky about. Of course, nothing beats an orange roll right off the pan out of the oven, but just know that they store quite well for a few days.

Orange Sweet Rolls

*Makes 12 rolls/twists

Dough:

¾ cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)

6 tablespoons butter, melted and cooled

3 large eggs

4 ¼ cups (21 ¼ ounces) flour

¼ cup (1 ¾ ounces) sugar

2 ¼ teaspoons instant yeast

1 ¼ teaspoons salt

Orange Filling:

1/2 cup softened butter

1 cup sugar

2 tablespoons freshly squeezed orange juice

Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)

Orange Glaze:

1 1/2 cups powdered sugar

3 tablespoons freshly squeezed orange juice from about 1 orange

1/2 teaspoon grated orange rind/zest reserved from the filling above

For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.

Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.

For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.

When the dough is ready, turn it out onto a lightly floured counter (I use my roul’pat for this step--ya'll need one of these babies!) and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.

Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using dental floss, slice the log into 12 evenly sized rolls, more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. If you want to try the twist method (see the pictures below), one at a time grab each sliced roll and holding on to either end simultaneously pull and twist the roll into a figure eight and place it on the prepared pan. Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.

Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls. (I used a brush and brushed it over the entire roll instead of just drizzling it)

Grasping each side, gently stretch the roll…

…and twist it before placing on the baking sheet.
Place the rolls about an inch to two inches apart. Bake and devour!

Recipe Source: {My Kitchen Cafe}

Stuffed Breadsticks

A few weeks ago we went out to Magleby's Fresh for lunch here in Provo. My husband got the stuffed breadstick...and about passed out. It was delicious. I of course went in search of a comparable recipe on line and found this beauty. They are really really yummy and a fun alternative to pizza with the same ingredients. You could also shape these into larger personal-sized breadsticks if you wanted to be just like Magleby's. We opted for the smaller puff versions (more kid-friendly).

Stuffed Pizza Rolls

1 recipe pizza dough
marinara/pizza sauce
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzarella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to 400 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″ by 8″. Cut it into squares about 2" by 2", or however big you want your puffs to be.

Place cheese and desired toppings on each square. (Note that you’re not putting the marinara sauce on the dough- it’s for dipping after) Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I’ve used both and there’s not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them in the oven for about 15-20 minutes or until golden brown on top.

Serve with your favorite marinara sauce for dipping!

{as found on Our Best Bites.com}

Everything Bread

This bread is delish. And beautiful.

1 Tbsp. active dry yeast
3/4 cup warm water
1 cup warm milk
1/4 cup butter, softened
2 Tbsp. sugar
1 egg yolk
1 1/2 tsp salt
4 to 4 1/2 cups flour
1 egg white
2 tsp water
1 tsp sea salt or kosher salt
1 tsp dried minced onion
1 tsp each sesame, caraway, and poppy seeds

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic (6-8 minutes) (or just use your Bosch). Place in greased bowl. Cover and let rise until doubled.

Punch dough down. Turn onto lightly floured surface; divide dough into thirds. Shape each into a 20-inch rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled.

Combine egg white and water; brush over dough. Combine the salt, onion and seeds; sprinkle over bread. Bake at 375 for 22-28 minutes or golden brown. Remove from pan to a wire rack to cool.

{From Taste of Home magazine}

Quick and Easy Breadsticks

This recipe is so fast and goes delicious with pizza, pasta, salad, soup, fruit...you get the idea. They literally come together in 5 minutes and cook in 10, which means I make them weekly. I usually sprinkle Parmesan cheese on top but this time we were out, so I tried mozzarella and LOVED it. The cheese got all crunchy and delicious.

Just try them and you'll see what I mean.

Quick and Easy Breadsticks

3 to 3 1/2 cups flour

1 teaspoon salt

1 tablespoon yeast

1 tablespoon honey

1 1/2 cups warm water

melted butter

cheese (parmesan, mozzarella, cheddar...whatever you want to try!)

Add 3 cups flour, salt, yeast, and honey to a bowl. Slowly mix while adding warm water. Knead until shiny and smooth. If you need to add more flour, do so until the dough isn't sticky.

Roll into rectangle. Put dough on cookie sheet and slice with pizza cutter.

Spread melted butter and sprinkle grated cheese (I love mozzarella!) on top.

Bake at 400 degrees for 10-14 minutes until golden brown.

Orange Rolls

These Orange Rolls? Amazing. I shared them with family and they couldn't stop raving. So so yummy.

The only thing to work on for next time - when rolling them up, lots of the filling oozed out making an ooey gooey mess. But still amazingly delicious.

Orange Rolls
1 recipe dinner rolls (below)
1/2 cup softened butter
1 cup sugar
2 T. freshly squeezed orange juice
Grated orange rind from two large oranges

Follow directions below for dinner rolls. Combine butter, sugar, orange juice and orange rind in a small bowl and mix well. When dough is ready to shape into rolls, punch down and divide in thirds. Roll each portion into large rectangle about 9 X 13 inches, 1/4 inch thick. Spread each rectangle with one-third of the butter/orange/sugar mixture. Starting with the long side, roll up jelly roll style. Seal edges well, then cut with a sharp knife or dental floss into 1 inch slices.

Twist and stretch each slice, then place on a well-greased baking sheet (the “twist and stretch” may be confusing but all you do is take the cinnamon-roll like circle you just cut from the log and stretch it while twisting it into a figure-8…if that is not your thing than by all means bake them cinnamon-roll style and they will still be very delicious and pretty). Let rise away from draft until dough doubles. Bake at 350 for about 20 minutes. Remove rolls from pans and cool on wire rack. When rolls are cool, drizzle with orange glaze: Mix together 1 1/2 cups powdered sugar, 3 T. freshly squeezed orange juice and 1/2 tsp. Grated orange rind.

Lion House Dinner Rolls
2 T. dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening
2 1/2 tsp. Salt
2/3 cup nonfat dry milk
5-6 cups flour
1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about one more cup flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I simply use my very-well-loved Bosch mixer to knead for me). Return dough to an oiled bowl and cover to let rise until about triple in size.

Use last of the flour as needed on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet (I line mine with a silpat liner or parchment paper). Bake at 350 degrees for 12 minutes. Makes 2-3 dozen rolls.

{From Mel's Kitchen Cafe}

Banana Muffins

For lunch today, we had grapes and banana muffins. And of course big glasses of milk.

I threw a few chocolate chips in the batter to liven things up but the flavor of the muffins was delicious either way.
**Healthy option: I have substituted whole-wheat flour for flour and buttermilk for half the oil with delicious results!**

Banana Muffins

3 cups flour

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

2 cups sugar

1 cup vegetable oil

3 large eggs

1 Tbsp pure vanilla extract

3-4 ripe bananas, peeled and coarsely mashed

Set the oven to 325 degrees. Line 24 muffin cups with paper liners.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend.

Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana.

Add the dry ingredients and stir just until blended. Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes.

Transfer the muffins to a rack and cool slightly.

{Recipe from Rookie Cookie}

Bagels

OK, you might just want to stop what you're doing right now and go make these! Seriously! I've always been a little intimidated at the thought of 'making bagels' but when I came across a recipe I thought I might be able to handle, I decided I'd take the challenge. I even changed the recipe around a bit and they still turned out fabulous! No, seriously. Go make them and then tell me how you liked them!

Ingredients:

1 1/8 C. warm water (110 degrees)

1.5 tsp. salt

2 Tbs. sugar

3 C. bread flour

2 1/4 tsp. active dry yeast

1.5 tsp. ground cinnamon

3 Quarts boiling water

3 Tbs. sugar

1 Tbs cornmeal

2 Tbs. melted butter (or 1 egg white)

1/3 C. sugar

1 Tbs + 1 tsp. ground cinnamon

Directions:

Combine warm water, yeast and 2 Tbs. sugar in mixer and let sit for about five minutes. Add flour, cinnamon, and salt and mix until good dough consistancy.

Turn dough out onto a roul'pat if you have one-if you don't...you NEED one! (or floured surface). Divide dough into eight equal parts (yes, I have a scale because I'm ocd so I got them pretty equal, but it doesn't really matter). Roll each piece into a small ball. Flatten the balls and poke a hole in the middle and twirl the dough around your finger to enlarge the hole. Cover bagels with a clean cloth and let sit for about 30 minutes.

While bagels are sitting, bring the 3 quarts water to boil. Stir in 3 Tbs. sugar and prepare your pan.

I baked my bagles on a silpat and perforated baking sheet (without cornmeal). If you have these items, use them! If you don't, then sprinkle cornmeal on an ungreased baking sheet. Transfer bagels to boiling water. Boil for 1 minute on each side. Drain breafly on a clean towl. Arrange boiled bagels on baking sheet. With baking brush, brush the tops of each bagel and top with preffered topping. I used cinnamon sugar. I actually coated with butter and then dropped each bagel in the cinnamon sugar mixture to cover completely.

Bake in a preheated 375 degree oven for 20-25 minutes, until well browned.

Other alternative toppings:

Honey Wheat: Use honey instead of sugar (omit the cinnamon), and use 2 c. whole wheat flour and 1 C. all purpose flour. Top with Oats.

Poppyseeds

Dry Onions

Add 1/2 C. cheese (Agiago, or Parm, or other) to dough and then sprinkle on top as well.

Pumpkin Cinnamon Rolls

Confession: I made these cinnamon rolls way back in...November. And I'm just now getting around to posting it. I don't want to lose this recipe because, believe me when Fall rolls around again I WILL be making more. Many more.

My friend Jessica entered this delicious recipe in a contest for Utah Valley Magazine and won. Try them and you will see why.




Pumpkin Cinnamon Rolls
original recipe by Jessica CrApo


DOUGH:
1/4 c. warm water
2 1/2 tsp yeast
1 tsp sugar
1/2 c. milk
2 eggs
1 c. canned pumpkin puree
1/3 c. margarine, melted
1/2 c. sugar
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp salt
5-6 c. flour

FILLING:
1/2 c - 2/3 c. canned pumpkin puree (to your preference)
1/2 c. butter, room temperature
1 c. packed brown sugar
2 T cinnamon
*optional: 3/4 c. raisins, 1/2 c. chopped walnuts or pecans

CREAM CHEESE FROSTING
4 oz cream cheese, room temperature
3 T butter

1/2 tsp vanilla
2 - 2 1/2 c. powdered sugar

DIRECTIONS:
1. Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
2. In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, the 1/2 c. sugar, nutmeg, salt, and cloves. Mix until smooth.
3. Add 4 cups flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about 5 minutes, adding flour 1/2 c. at a time until dough barely begins to clean the sides of the mixing bowl. Dough should be smooth and moist, but not sticky.
4. Spray a bowl with non-stick cooking spray. Place dough in greased bowl. Cover with wet towel, or plastic wrap sprayed with non-stick cooking spray. Allow to raise until doubled, about 1 hour.
5. While dough is raising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl combine brown sugar and cinnamon, set both bowls aside.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming long tube. Cut tube with sharp knife about every 2 inches, making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees.

9. Bake rolls in oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla extract to make frosting. Spread frosting on warm rolls before serving.

Triple Berry Muffins

I have a really great extended family full of amazing cooks. My uncles are no exception. This is a recipe that my Uncle Bruce gave me and they are oh-so good. The ultimate test was when he fed them to his own children, who are some of the pickiest eaters I know, and they all gobbled them up.

I love that this uses the Costco Triple Berry mix, which I love. I used whole wheat flour and they turned out scrumptious; very crumbly, but yummy.

Triple Berry Muffins

3 cups all-purpose flour
1 1/2 cups sugar
4 1/2 teaspoons cinnamon
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/4 cups milk
1 cup butter, melted
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup chopped fresh strawberries
OR 2 cups Costco triple berries, thawed and lightly chopped

Directions:
Mix all dry ingredients together. Lightly beat eggs, butter and milk, then add to dry ingredients. Mix until just combined. Chop fruit - pieces shouldn't be too large and fold into batter. Bake at 375 for 20 minutes, or until a toothpick comes out clean.

{From Uncle B.}

Challah Bread

Growing up, every Christmas for our "neighbor gift" my mom would bake this bread. She would make batch after batch after batch. And we just couldn't get enough. Not only is it beautiful, but it is so so so delicious. So good that you shouldn't make it ONLY at Christmas time.


Challah Bread

1 1/4 cup warm water
5 cups flour
1 TB yeast
2 eggs
1 tsp salt
1/4 cup sugar
1/4 cup oil
2-3 drops yellow food coloring

1 egg yolk + 1 TB water

Put warm water in the Bosch. Sprinkle with 1/2 cup of the flour, then instant yeast. Mix slowly. Add eggs, sugar, salt, oil, and food coloring. Slowly mix in flour 1/2 cup at a time until a nice dough has formed. Cover and let rise until doubled. Punch down and divide into 3 parts (if making one loaf). Braid on long cookie sheet.* Let rise 1 hour, or until doubles. Very carefully brush egg yolk and water mixture on top and sides. Bake at 350 for 30-35 minutes.

1 recipe = 1 large loaf or 3 small loaves. You can fit 3 recipes in the Bosch at once.

*To braid, form each part into a long rope (about 18 inches long). Line up the 3 ropes 1 inch apart on greased cookie sheet. Braid loosely, beginning in middle and working towards ends. Pinch ends and tuck under.

Chocolate-Chip Zucchini Bread

My friend brought me over some zucchini from her over-abundant garden. So I hopped-to it and made some zucchini bread. I got this recipe from Rookie Cookie {I love her recipes!}, but I was worried her recipe would be TOO chocolaty for me {yes, there is such a thing as being too chocolaty} so I took out the cocoa in her recipe. But I do love the chocolate chips. And since it is made from a vegetable it is healthy for you. Right?

Just let me think that, ok?



Chocolate-Chip Zucchini Bread

2 1/2 cups flour
1 tsp baking soda
1/2 tsp cinnamon
Pinch ground cloves
1 cup butter, softened
1 1/2 cups sugar
1/4 cup vegetable oil
2 eggs, at room temperature
1 tsp pure vanilla extract
1/2 cup buttermilk, at room temperature
2 cups shredded unpeeled zucchini
1 cup semi-sweet chocolate chips

Set oven to 350 degrees. Spray two 9x5 inch bread pans. Set aside. In a large bowl, combine flour, baking soda, cinnamon and cloves and whisk to combine. Set aside.

In the bowl of a mixer, beat the butter and sugar until light and fluffy, about 4 minutes. While the machine is running, drizzle in the oil. Beat in the eggs, one at a time, beating well after each addition.

Add the vanilla to the buttermilk. Slowly mix the flour mixture into the beaten butter mixture in 3 additions, alternating with the buttermilk in 2 parts, beginning and ending with flour. Scrape the sides of the bowl as needed. Fold the zucchini and chocolate chips into the batter. Divide the batter between the bread pans. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans before unmolding and slicing.

{Adapted from Rookie Cookie}

Naan Bread...the real deal

I have already posted one recipe for Naan bread, but this is more like the Bombay's House...which is basically the gold standard, as far as I'm concerned.

We served this bread to Ryan's grandma when she came over for dinner last week andshe dreamed about it the night after. It is just that good.

Naan Bread

2/3 cup warm water
3/4 teaspoon yeast
2 cups flour (the recipe recommends cake flour, but I just used all-purpose. I think the cake flour would have helped it be lighter...)
3 1/2 tablespoons plain yogurt
1/2 teaspoon salt
3/4 teaspoon baking powder
sunflower oil or melted butter
2 tablespoons chopped cilantro or parsley (optional)
garlic, minced (optional)

Pour the water into a bowl. Whisk in the yeast, then add half the flour. Mix together with a fork, then cover the bowl and leave in a warm place for 30 minutes.

Stir in the yogurt, then add the rest of the flour, the salt, and baking powder. Mix together with your hands into a soft, sticky ball. Spoon 2 teaspoons oil or butter into the bowl and rub it over the top of the dough, then pick the dough up out of the bowl and roughly squeeze it once or twice. Place the dough back in the bowl, cover, and leave for 15 minutes.

Pour another 1 teaspoon oil or butter onto the dough and rub lightly all over, then turn the dough out onto a lightly oiled work surface. Knead lightly for 30 seconds, then return it to the bowl. cover and leave for 15 minutes.

By this time the dough should be much smoother. Knead lightly on the oiled surface for a minute, dust with flour and leave for 5 minutes. Begin heating the wok over medium heat.

Take one piece of dough and roll it out into a teardrop shape, dusting well with flour as you go. You want to get the dough as thin as possible. The best way we have found to do this step is to roll out a chunk of dough as thin as you can into a 12" circle (or so) and cut the dough into pizza-shaped slices with a pizza cutter. This works PERFECT!

When the wok is very hot, gently lay the dough on the wok. Brush the surface with butter, mixed with herbs and garlic (if you are using them). Place the lid on the wok and leave for 1 minute while you roll out another piece of dough.

The naan should rise slightly and bubble. With tongs, lift the bread. If it is slightly browned on the under side, flip it and cook for 1 minute longer.

Remove from wok and wrap it in a clean dish towel while you finish rolling out the rest of the bread.

{Adapted from The Cook's Book}

Bran Muffins

I can't believe I haven't posted this recipe yet. Family favorite. We make it ALL the time.

The thing about it is...it makes a ton. But the wonderful part is that you can have fresh baked muffins for breakfast for a long time.

Bran Muffins

2 cups Bran Flakes (in the cereal aisle)
4 cups bran buds (in the cereal aisle)
2 cups boiling water
4 eggs
1 cup shortening
2 1/2 cup sugar
1 quart buttermilk
5 cups flour
5 teaspoons baking soda
1 teaspoon salt

In a very large bowl combine cereals and boiling water (You can do any combination of bran flakes and buds, just as long as it is 6 cups worth). Mix until it is the texture you like. I like really smooth muffins (no bran chunks) so I mix for awhile, making sure to mash out any chunks. Let stand.

In another bowl combine eggs, shortening, sugar, and buttermilk. Mix and add to bran mixture. Don't worry if the shortening still looks chunky (sort of like cottage cheese). That's ok.

Add flour, salt, soda, and stir into bran mixture.

Bake in greased muffin pans at 375 for 20-25 minutes.

You can refrigerate the batter for up to 7 weeks in covered containers. Put saran wrap directly on batter to keep from discoloring.

Cornbread Muffins

I love cornbread, but not-so-much the texture of it {if that makes any sense}. These muffins are to DIE for and are so light and fluffy with the taste of cornbread.

These go SOOO perfectly with a soup, salad, anything that you need that extra little something.



Cornbread Muffins

2 cups (10 ounces) all-purpose flour
1 cup (about 5 ounces) yellow cornmeal
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup (5 ¼ ounces) sugar
8 tablespoons butter, melted and cooled slightly
¾ cup sour cream (substituting plain yogurt or buttermilk for this = DELICIOUS!)
½ cup milk

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a standard 12-cup muffin tin and set aside (when I made them, it made about 16 muffins).

Whisk the flour, cornmeal, baking powder, soda and salt in a medium bowl to combine; set aside. Whisk the eggs in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar to the eggs; whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined. Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined and evenly moistened. Do not over mix. Using a large spoon sprayed with cooking spray, divide the batter evenly among tins.

Bake until the muffins are light golden brown and a skewer inserted into the center of a muffin comes out clean, about 15-18 minutes, rotating the muffin tin from front to back halfway. Cool the muffins in the tin 5 minutes; invert the muffins on a wire rack, stand the muffins upright and cool 5 minutes. Serve warm.

{Brought to you by My Kitchen Cafe}

Whole Wheat Bread

I needed to make bread today and decided to try a NEW recipe because trying new things makes life exciting. It turned out SO yummy I just might convert to this recipe instead of the one I grew up with...if my Mom won't disown me!

This makes a LOT of dough, so I would recommend halving the recipe unless you have a Bosch or a heavy-duty mixer.

Whole Wheat Bread

3 1/2 cups hot tap water

1 (12oz) can evaporated milk

3 Tbs instant yeast

2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey slide right out)

1 cup white flour

3 Tbs vital wheat gluten

2 Tbs dough enhancer (this is optional--I just happen to have some)

12 cups whole wheat flour (I used white wheat: approx 8c wheat berries= 12 c flour)
1 1/2 TBs salt

Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough on your countertop and spread with your hand. Form into 5 medium loaves or 4 large ones. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing. Actually, it is best when served hot, slathered with butter or jam. YUM!

{Picture & Recipe from Sisters' Cafe}

Lemon Muffins

I just noticed my last three posts have all had a citrus-y ingredient. So I'm a bit obsessed...

This one is a favorite of mine. My mom made these growing up and they would be inhaled before they had even cooled down. They are best hot out of the oven.

Lemon Muffins

1/2 cup butter
1/2 cup sugar
2 eggs, separated
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 cup fresh lemon juice
2 tsp lemon rind (optional)
additional sugar for topping

Cream butter and sugar until smooth. Stir in egg yolks and beat until light.

Mix flour, baking powder, and baking soda. Add to creamed mixture alternately with lemon juice.

Beat egg whites until stiff. Fold into muffin mixture along with lemon rind, mixing just until ingredients are blended.

Fill greased muffin tins about 3/4 full. Sprinkle each muffin with a bit of sugar if desired. Bake at 375 for 20-25 minutes or until muffins are golden.

Banana Bread

I'm a picky banana eater - those babies have got to still be green for me to eat them. Yellow? Past the point of perfection.

Instead of wasting those too ripe bananas, I make banana bread. And this recipe is divine.

BANANA BREAD

1/2 cup shortening
1 1/4 cup sugar
2 eggs
2 TB milk
1TB vinegar
2 cup flour
1 tsp vanilla
1 tsp soda
2 ripe bananas, mashed
1 tsp salt

Cream shortening, sugar, and eggs well. Mix milk and vinegar together, then add this and remaining ingredients into shortening and sugar mixture. Bake in loaf tins at 350 for 35-40 minutes.

Naan

This bread was delicious. We had to leave out the garlic (so baby Austin wouldn't be upset with me) but it was still yummy.


Ingredients

• 1/2 heaping tsp active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat broiler.
4. Roll balls of dough out into thin circles and place on a cookie sheet. Brush top side with melted butter. Place cookie sheet on rack 3-5 inches from broiler and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Cook until browned, another 1 to 2 minutes. Remove from oven, and continue the process until all the naan has been prepared.

{courtesy of allrecipes.com}

Lion House Rolls

Steph: Every time I make these (like I did yesterday) I remember how you LOVED these. I love them too. And I really like that they don't seem to take as much time and work as other recipes I've made. I make these at least once a week. The best part about these buns is that they store very well and taste so fresh even 2, 3, 4, etc. days after I make them! So, even though there is only two of us, I use them for Gary's lunches, and basically we have them with every meal until they're gone...and then I make them again!

Here's how you make them...

Ingredients:

2 C. Warm Water (115 Degrees)

2/3 C. Nonfat Dry Milk (instant or non-instant)

2 Tbs. Dry Yeast

1/4 C. Sugar

2 tsp. Salt

1/3 C. Butter (I actually use oil)

1 Egg

5-5 1/2 C. Flour (I use bread flour but either will work fine)

Directions:

In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to this mixture, then the sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low until the ingredients are wet then turn to medium and mix for 2 minutes. The dough will be getting stiff and you may need to mix the remaining flour in by hand. Add approximately 1/2 cup of flour and mix again. The dough should be soft, not overly sticky, and not stiff. (It is no necessary to use the entire amount of flour. AND you may even need more...I actually use closer to 6.5 cups of flour but it may have something to do with the elevation I'm at). Continue adding flour 1/2 cup at a time until it gets to the right texture.

Scrap the dough off the sides of the bowl and pour approximately one Tbs. of oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out). Cover with a clean dish towel and allow to rise in a warm place until double in size.

Spray your counter with vegetable oil and remove dough from bowl. Divide dough in two. Gently flatten to about 1 inch thick. With rolling pin, roll our to a rectangle about 12 inches long, 8 inches wide, and 1/4 inch thick. Brush with melted butter (I don't always do this). With pizza cutter, cut dough in half to make two strips about 4 inches wide. Make cute through strips of dough every 2 inches, making about 12 pieces of dough.

Starting with the short, narrow end, roll up one piece of dough, with butter on the inside. Place roll on pan with the other short end facing down (I use my stone and it works FABULOUS!) . Repeat with remaining pieces of dough. Be sure all rolls face the same direction on the baking pan. Cover lightly with dish towel and allow to rise until double in size. Bake at 350 degrees for 20 minutes, or until light to medium golden brown. Brush tops or rolls with melted butter. Makes 2 dozen rolls.

Helpful Tips:

*Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a much lighter roll.

* It is not necessary to use the entire amount of flour called for in the recipe - add only enough flour to make dough manageable.