Pumpkin Bread

Dry ingredients:

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger

Wet ingredients:

1/2 cup vegetable oil
1 1/4 cups granulated sugar
3/4 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 can (15 oz) pumpkin puree
1/2 cup sour cream

1 cup miniature semi-sweet chocolate chips to mix in the batter

1/2 cup miniature semi-sweet chocolate chips for sprinkling on top of both loaves

Mix dry ingredients in a medium-size bowl. Combine wet ingredients in a big bowl.

Add the dry ingredients to the wet ones mixing well. Stir in chocolate chips.

Butter and flour 2 9 x 5-inch loaf pans. Divide the batter among the pans and sprinkle with the 1/2 cup chocolate chips.

Bake in a preheated 350 F for 55 to 60 minutes or until a toothpick inserted in the middle of each loaf comes out clean.

Place the baking pans in a wire rack and cool almost completely. Invert onto a platter trying not to touch the top of the loaves.

Makes 14 servings

Chocolate Cream Cheese Stuffed Monkey Bread

Tasty. A wonderful Facebook page.

2 (16 oz) containers of biscuit dough (16 big biscuits total)
8-12 oz cream cheese
Chocolate chips (we use dark chocolate)


1 cup white sugar
2 teaspoons cinnamon
1/2 cup butter
1/2 cup brown sugar
1/2 cup walnuts (optional)

Preheat oven to 350 F (175 C)

Cut biscuits in half and cube the cream cheese (32 pieces). Flatten each biscuit and place 1 cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.

In 1 gallon plastic bag combine 1 cup white sugar and 2 teaspoon cinnamon. Add 6-8 dough balls to the bag; seal the bag and shake until well-coated. Repeat for the remainder of the  stuffed dough pieces. In a microwave-safe bowl, add 1 cup brown sugar and 1/2 cup butter. Microwave on High for 70 seconds-stopping halfway to stir. Remove from microwave and stir until it has a caramel consistency. Repeat with remaining walnuts, dough and glaze.

Bake in preheated oven 30-35 minutes. Remove from the oven and turn upside-down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread). Lift off the Bundt pan, pull apart and enjoy.

Monkey Bread

20-22 frozen Rhodes white dinner rolls (do not use Texas white dinner rolls)
1- 1/2 cup chopped pecans
Butter to grease the pan

2 small packages Cook and Serve butterscotch pudding and pie filling (do not use instant pudding)

1/4 cup packed brown sugar
1 teaspoons ground cinnamon

1/4 cup butter, melted

Sprinkle the pecans in a buttered Bundt cake pan.

Make one layer of dinner rolls. They do not have to touch each other. Then, on top of that layer, put another layer of rolls.

Sprinkle the pudding over the rolls. Then, sprinkle the cinnamon-sugar mixture over the pudding. Finally, drizzle with the melted butter.

Cover the pan with an oiled plastic film. Leave in the kitchen counter overnight. Do not place in the fridge.
The next day, remove the plastic film. Bake in a preheated 350 F for 28-35 minutes. If the top browns so quickly, cover with aluminum foil. Insert a toothpick to check for doneness.

Once it is ready, invert into a platter leaving the baking pan upside-down to let the syrup and pecans drizzle over the bread. Remove the baking pan; use a spatula to get some of the syrup and pecans stuck on the bottom of pan.

Raisin Bread

Excellent when warm.

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg
1/4 cup vegetable or Canola oil
3/4 cup sugar
1 tablespoon lemon juice or white vinegar plus enough milk to make 1 cup. Let it rest for at least 5 minutes
1/3 cup raisins

Cinnamon-Sugar Mixture:

1/4 cup sugar
1 1/2 teaspoons ground cinnamon

Mix the dry ingredients in a bowl.

Mix the sugar, oil, egg and vanilla in another bowl. Add the dry ingredients alternating with the milk mixture. Do not overmix.
Stir in the raisins.

Grease and flour a loaf pan. Pour 1/2 the batter; sprinkle with half the cinnamon mixture. Cover with the remaining batter and cinnamon mixture. Swirl the cinnamon and batter using a knife. Be careful not to touch bottom and sides of pan. Bake in a preheated 350 oven for 55-60 minutes.

Cool down for 10 minutes. Invert in a wire rack.

Makes 8 slices

Christmas Chocolate Bread

1/2 cup butter
1 1/4 cups sugar
1/3 cup buttermilk
2 eggs
1/2 cup applesauce
1/3 cup unsweetened cocoa
1 1/2 cups sifted all-purpose flour
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract

Glaze:

1/2 cup powdered sugar
1/2 tablespoon milk
1/8 teaspoon vanilla

Garnish:

Sprinkles

Beat the butter and sugar until creamy. Add the applesauce and mix well. Stir in the eggs and beat one at a time. Add the buttermilk and vanilla extract and combine.

Mix the dry ingredients in a medium bowl. Add the dry ingredients to the wet ingredients and combine well using the hand mixer at low speed for a few minutes. Finally, add the chocolate chips and nuts and combine.

Butter and flour a 9 x 5 loaf pan. Pour the batter in the pan and bake in a preheated 350 F oven. Bake for 1 hour and 5 minutes approximately. At minute 45, cover with a piece of aluminum foil sprayed with nonstick spray.

The bread is ready when a toothpick that has been inserted in the center comes out clean. Remove from the oven and let rest for 10 minutes. Invert on a wire rack and cool completely.

Mix the glaze ingredients. Drizzle over the bread. Garnish with the sprinkles.

Makes 8 slices

Fluffy Honey Wheat Dinner Rolls

Blog: Jamie cooks it up.

www.jamiecooksitup.net

2 cups wheat flour
2 cups white flour, divided
3/4 cup hot milk
3/4 cup hot water
1/4 honey
1 teaspoon salt
1 tablespoon yeast (I use active dry)
6 tablespoons butter, softened

Preheat your oven to 170 F degrees.

Into a stand mixer, place 2 cups wheat flour (I use freshly ground white winter wheat...but any flour will do).

Add 1 cup white flour and 1/4 cup honey.

Pour yourself 3/4 cup of milk and heat it up in the microwave for 2 minutes. Add it to the mixing bowl along with 3/4 cup of hot water. Your hot water should be hot to the touch but not so hot that it burns your hand when you touch it.

Add 1 teaspoon of salt and 6 tablespoons of the softened butter. Turn the mixer to low speed and allow the ingredients to blend together for about 1 minute.

Add 1 tablespoon of yeast. Mix for about 30 seconds.

While the machine is mixing, add 1 more cup of white flour. Allow the dough to mix for another minute or so. The dough should start to pull away from the sides of the bowl. This is an indication that you have enough flour. If the dough remains stuck to the sides of the bowl sprinkle a bit more flour (up to 1/2 a cup) into the bowl. Once you have the correct amount of flour added, turn the mixer to medium speed and let the dough mix for 5 minutes.

Grab a 13 x 9-inch baking pan and coat the bottom and sides with some butter. Place the dough into the middle of the pan. Using a sharp knife cut the dough into 16 equal pieces. Then roll each piece into a ball.

Place the pan into your warm oven and let the rolls rise for about 15 minutes or until doubled in size.

Turn your oven up to 350 degrees. Leave the rolls in the oven while the temperature rises. Allow the rolls to bake until golden brown (mine took about 13 minutes).

Remove the pan from the oven and brush soft butter over the top of each roll. Allow them to rest in the pan for about 5 minutes. Then, serve and enjoy.

Yield: 16 rolls

Note: Since I live in a high altitude town (over 7,000 feet), it took like 40 minutes to double in size and I baked them for about 20-22 minutes.

Italian Bread

Fix-it and Enjoy it Cookbook.
www.fixitandforgetit.com

2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon dry yeast
1 cup warm (120-130) water
1 tablespoon oil

Topping:

1/4-1/3 cup Italian salad dressing (I reduced to half)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme (optional)
Dash of pepper
1 tablespoon grated Parmesan cheese
1/2 cup grated mozzarella cheese

In a large mixing bowl, combine flour, sugar, salt and yeast.

In a separate bowl, mix water ad oil together. Add to flour mixture.

Stir well, add more flour if needed to form soft dough.

Place dough on lightly floured surface and knead for 1-2 minutes. or until smooth. Place in a greased bowl. Cover and let rise for 20 minutes.

Knead dough down. Then, place on a 12-inch pizza pan. Roll or pat into a 12-inch circle.

Brush with salad dressing.

Combine seasonings and sprinkle over top. Sprinkle with cheeses.

Bake at 450 F for 15 minutes (Mine took less time) or until golden brown. Cover with foil tent to prevent overbrowning if necessary.

Cut into narrow wedges and serve warm.

Makes 6 servings

Buttermilk Cornbread

Best Cornbread recipe ever.

Gooseberry Patch Cookbook

www.gooseberrypatch.com

1 cup all-purpose flour
1 cup cornmeal
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
1/2 cup sour cream or buttermilk
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Cream the butter with the sugar until fluffy. Add the eggs one at a time beating after each addition. Add the sour cream.

Mix the dry ingredients in a medium-size bowl. Add this ingredients to the creamed mixture and combine until well-blended.

Grease and flour a 8 x 8 -inch baking pan. Spread the mixture on the baking pan. Bake in a preheated 350 F for 35 minutes or until a toothpick inserted in the center comes out clean.

Serve warm with honey butter.

Serves 9

Cinnamon-Sour Cream Streusel Loaf

Southern Living Christmas Cookbook 1998

www.southernliving.com

1/2 cup butter, softened
1 cup sugar
1 egg
1/2 cup sour cream
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla

Filling:

1/4 cup packed brown sugar
1/2 cup chopped pecans
1 tablespoon sugar
1 teaspoon cinnamon

Mix the filling ingredients and set aside.

Cream the butter and sugar, add vanilla and sour cream and keep beating until creamy and fluffy. Add the egg and beat well.

Mix the dry ingredients in a bowl and then add them to the creamy mixture beating on slow speed just until combined.

Grease and flour a 9x5-inch loaf pan. Pour 1/2 of the batter into the pan, spread carefully. Sprinkle 1/2 the filling mixture on top of the batter; add the remaining batter on top of the filling, using a knife or small spatula spread carefully. Sprinkle the remaining 1/2 of the filling on top of the batter.

Bake in a preheated 350 F for 1 hour. If the topping browns too quickly, cover with some aluminum foil. It is ready when a skewer inserted in the middle comes out clean. Place the pan on a rack and let it cool for 10 minutes or so. Unmold the bread and cool completely on the rack.

Note: I only baked it for 50-55 minutes and I had to cover the loaf pan with aluminum foil.

French Puffs

Deep on the Heart, A Collection of Recipes: Dallas Junior Forum

1/2 cup sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 egg
1/3 cup salad oil

1/2 cup butter or margarine, melted
1/2 cup sugar
1 teaspoon cinnamon

Preheat oven to 350 F. Grease small muffins tins (miniature). Combine first 5 ingredients. Blend in eggs, oil and milk. Fill muffin tins and bake 10 minutes.
Remove from tins to a wire rack. While still warm, roll in melted butter, then in sugar and cinnamon mixture.

Yield: 2 dozen small puffs
                                                                                          Mrs. Robert Bostwick (Diane)

Cinnamon-Honey Butter

1 stick unsalted butter, softened
1/2 cup powdered sugar
1/2 cup honey
1/8 teaspoon salt
1 teaspoon ground cinnamon

Mix all the ingredients combining well so no butter lumps remain unmixed.

Mango Bread

I love mangoes. After all, I was born in a tropical country. I have always been curious about making mango bread so I searched for recipes on Pinterest. I read a couple that looked really good in the pictures and came up with my own version.

2 cups all-purpose flour
1/2 cup bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup white sugar
1/2 cup packed brown sugar
3 large eggs, beaten
3/4 cup vegetable oil
1/2 teaspoon grated lemon peel
1 3/4 cups chopped mango
1/2 cup chopped pecans or macadamias
1/3 cup shredded coconut

In a medium bowl, mix the dry ingredients.

In a big bowl, combine the oil, eggs, sugars, spices and lemon peel.  Add the dry ingredients to the wet ones mixing carefully. The batter will be thick. Stir in the pecans, coconut and mango and combine well.

Grease and flour a 9 x 5-inch loaf pan with butter. Pour the batter in the pan. Place the loaf pan on a metal baking sheet.

Preheat the oven at 350 F. Bake the bread for 45 minutes. Then, cover the bread with aluminum foil that has been sprayed with nonstick cooking spray forming like a tent. Bake for 35 to 45 minutes more. The bread is ready when a skewer that has been inserted in the center of the bread, comes out clean.

Let it rest in a rack for 7 minutes. Loosen the edges with a table knife. Unmold the bread in a cooling rack.

Makes 8 slices

Note: The bread tastes better overnight. When the bread cools down completely, wrap with plastic film. Store.

Brown Bread

Pillsbury Book of Baking

www.pillsbury.com

I love brown bread and I am on the search for the best brown bread recipe. I have tried so many and I have found very good ones, those make it to this blog. This one has some cornmeal in it which gives it some heartiness. My little girl calls it chocolate bread even though there is no chocolate in it.

2 cups raisins
3 cups all-purpose flour
2 cups buttermilk or 2 tablespoons cider vinegar and enough milk to make 2 cups; let rest for 10 minutes
1 egg, beaten
1/2 cup molasses
1/2 cup packed brown sugar
1/4 cup butter, softened
1 cup cornmeal
2 teaspoons baking soda

Place raisins in a small bowl and cover with boiling water; let stand 5 minutes and drain.

In a large bowl, beat butter and brown sugar until light and fluffy. Add cornmeal, molasses, buttermilk and 1 egg. Blend well. Stir in the flour an d baking soda. Fold in raisins.

Preheat the oven to 350 F. Grease and flour bottoms only of 2 8x4-inch  loaf pans. Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes. Remove from pans. Cool completely on a wire rack. Wrap with plastic film and store.

Makes 16 slices

Note: I greased and floured the sides as well.

Triple Cheese Flatbread

Betty Crocker's Bisquick Cookbook

www.bettycrocker.com

2 cups Original Bisquick mix
1/2 cup hot water
2 tablespoons margarine or butter, melted
1/4 cup shredded Cheddar cheese (1 ounce)
1/4 shredded Monterey Jack cheese (1 ounce)
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning, if desired

Heat oven to 450. Mix Bisquick and hot water until stiff dough forms. Let stand 10 minutes. Place dough on surface sprinkled with Bisquick; gently roll in Bisquick to coat. Shape into a ball; knead 60 times.

Roll or pat dough into 12-inch square on ungreased cookie sheet. Spread margarine or butter over dough. Mix remaining ingredients. Sprinkle over dough.

Bake 10-12 minutes or until edges are golden brown. Serve warm.

16 servings

1 serving: 90 calories

High Altitude: No change

Margaret's Raisin Bread in a Can

Trisha's Southern Cooking. Food Network
www.foodnetwork.com

1 cup boiling water
1 1/2 cups raisins
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 cup vegetable oil
1 large egg
1 cup sugar
1 cup crushed bran flakes
1/4 teaspoon salt

Preheat the oven to 350 F degrees.

Heavily grease and flour the inside of 3 (15-ounce) cans.

In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool.

In a medium mixing bowl sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil and stir into the flour mixture. Stir in the cooled raisins and water.

Divide the batter evenly among the 3 cans, filling about 3/4 of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, about 40 to 45 minutes.

Cool for about 10 minutes and run a knife along the sides of the can to remove.

If packing as gift, just wrap in the can.

Makes 3 mini loaves

Cheesy Cornbread

1 cup all-purpose flour
1 cup cornmeal
1 1/2 cups shredded Sharp Cheddar cheese
2 eggs
1/3 cup Canola Oil
3/4 cup buttermilk
1 can 8.5 ounces cream-style corn
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon chopped fresh Jalapeno pepper (optional)
2 green onions, chopped (optional)

Mix the wet ingredients in a bowl and the dry ingredients in another one. Combine them altogether and add the cheese and Jalapeno pepper and green onions.

Place in a 13x9x1-inch greased and flour baking pan. Bake at 375 for 40 minutes or until toothpick inserted in the middle of the cornbread comes out clean.

Makes 15 servings

Note: I tested half the recipe in a small round baking dish and baked for 20-22 minutes.

Orange Danish Rolls

Recipe and picture by Heather Davenport

2 cups milk
10 tablespoon vegetable oil or Canola
8 tablespoons sugar
3 teaspoons salt

Scald these ingredients in medium saucepan.

In  a separated bowl mix:

1/2 cup very warm water (not boiling)
2 packets dry yeast

Ferment this mixture while milk is scalding. Sprinkle in 1 teaspoon sugar.

Additional ingredients:

4 eggs, well beaten
6 1/2 cups all-purpose flour

Scald milk while yeast is fermenting. Cool down milk with beaten eggs stirring quickly. Then, add yeast mixture.

Slowly stir in flour with a large spoon. Do not knead. The dough should be very soft. Cover with an oiled sheet of plastic film and a towel and let rise for 1 1.2 hours.

Punch the dough down and let rest for 10 minutes.

Roll out on a floured surface into a rectangle about 1/4-inch thick. Spread filling over dough.

Roll up jelly-roll style and cut into 1-inch rings.

Place 12 rings or slices in a buttered 13x9x2-inch baking pan. You will need two 13x9x2-inch baking pans. Cover and let rise for two hours.

Bake in a preheated 350 F oven for 25-30 minutes or until golden brown.

Frost while the rolls are warm.

Filling:

1 cup sugar
1 stick (1/2 cup) softened butter
3 tablespoons frozen orange juice concentrate, thawed
Grated rind of 1 orange
1 cup chopped nuts. optional

Mix.

Frosting:

2 cups powdered sugar
1/2 cube softened butter (1/4 cup)
2 tablespoons orange juice
1 tablespoon grated orange rind

Mix.

Makes 24 rolls

Home-made Apple Pie Spice Recipe

www.cdkitchen.com

1 1/2 teaspoons groung nutmeg
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves

Store, tightly covered in a cool dry place.

Makes 2 tablespoons

Pan de Yuca (Tapioca Bread)

1 cup tapioca starch or tapioca flour (almidon de yuca Goya brand or yuca harina Colombiana brand)
1 teaspoon baking powder
1 1/2- 2 cups Italian cheese blend
1 egg beaten
1/4 teaspoon salt (plus 1 pinch salt, optional)
water (milk or whipping cream if needed).

Mix all the ingredients adding some liquid if needed until the dough is very flexible.

Make balls the size of a walnut and place on an ungreased baking sheet 2-inches apart.

Bake in a preheated oven at 400F for 15 minutes. Serve immediately.

Note: Very good if served with smoothies.

Momma Callie's Banana Bread

The Neely's. Hosts of Down Home with The Neely's, Food Network Channel.

1 stick butter at room temperature and more for loaf pan
1 1/2 cups all-purpose flour and more for loaf pan
1 teaspoon baking soda
1 teaspooon baking powder
1 teaspoon salt
3 large very ripe bananas
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
3/4 cup chopped pecans

Preheat the oven to 350 F and put a rack on the middle shelf. Butter and flour a 9 x 5 x 3 -inch loaf pan.

In a large bowl, whisk together the flour, baking soda, baking powder and salt.

In a separate bowl, mash the bananas with a wooden spoon leaving a little bit of texture.

In another large bowl, use a hand electric mixer or a stand mixer to cream the butter and the sugar until light and fluffy, Add the eggs 1 at a time. Stir in the bananas, sour cream and vanilla and beat just until combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.

Bake for 1 hour and 10 minutes or until a skewer inserted in the center of the bread comes out clean. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling.

Slice and serve.

Makes 8 servings

Note: I usually add 1/2 cup chocolate chips to the batter before baking,

If you want to make muffins instead, bake at 350 F for 20 minutes or so. Makes 20-22 muffins.