bread
Scrumptious Pumpkin Muffins
By Nathanael
Combine:
1 ¼ cup oats
1 cup flour
1/3 cup chopped pecans
3/4 cup brown sugar
1 Tbsp baking powder
½ tsp salt
½ tsp soda
1 tsp cinnamon
½ tsp nutmeg
Combine and stir in:
¼ cup milk
1 cup pumpkin
1 tsp vanilla
½ cup oil
1 egg
Fill muffin pans ¾ full.
Combine and sprinkle over batter:
1 ½ Tbl diced pecans
1/8 cup softened butter
½ tsp cinnamon
1/8 cup oats
1/8 cup flour
1/8 cup brown sugar
Bake in 400°F oven for 15 – 20 minutes. Makes 18
By Nathanael
Combine:
1 ¼ cup oats
1 cup flour
1/3 cup chopped pecans
3/4 cup brown sugar
1 Tbsp baking powder
½ tsp salt
½ tsp soda
1 tsp cinnamon
½ tsp nutmeg
Combine and stir in:
¼ cup milk
1 cup pumpkin
1 tsp vanilla
½ cup oil
1 egg
Fill muffin pans ¾ full.
Combine and sprinkle over batter:
1 ½ Tbl diced pecans
1/8 cup softened butter
½ tsp cinnamon
1/8 cup oats
1/8 cup flour
1/8 cup brown sugar
Bake in 400°F oven for 15 – 20 minutes. Makes 18
Lemon Thyme Bread
2 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
2/3 c. sugar
2 eggs
1/2 c. butter (softened)
1/2 c. sour cream
1/2 c. plain yogurt
1 T. lemon zest
2 T. fresh thyme leaves
Combine flour, baking powder, baking soda, salt, and sugar and set aside. In a separate container, thoroughly mix the eggs, butter, sour cream, yogurt, lemon zest and thyme leaves. Combine all ingredients gently, mixing only to combine, do not over mix. Bake at 375° for 25 minutes. May also be used for muffins with less baking time.
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2 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
2/3 c. sugar
2 eggs
1/2 c. butter (softened)
1/2 c. sour cream
1/2 c. plain yogurt
1 T. lemon zest
2 T. fresh thyme leaves
Combine flour, baking powder, baking soda, salt, and sugar and set aside. In a separate container, thoroughly mix the eggs, butter, sour cream, yogurt, lemon zest and thyme leaves. Combine all ingredients gently, mixing only to combine, do not over mix. Bake at 375° for 25 minutes. May also be used for muffins with less baking time.
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Zucchini Pancakes
3 Medium zucchini, grated and drained
2 eggs, unbeaten
3T flour2T Parmesan cheese grated
1t chopped chives
1/4 t chopped parsley
pinch garlic powder
salt and pepper to taste
Stir ingredients into drained zucchini. If the mixture looks too thin, add more flour. Drop batter on oiled griddle or skillet and cook until they are browned. Turn and brown the other side. Serve hot or cold for a side dish. Makes about nine small pancakes.
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3 Medium zucchini, grated and drained
2 eggs, unbeaten
3T flour2T Parmesan cheese grated
1t chopped chives
1/4 t chopped parsley
pinch garlic powder
salt and pepper to taste
Stir ingredients into drained zucchini. If the mixture looks too thin, add more flour. Drop batter on oiled griddle or skillet and cook until they are browned. Turn and brown the other side. Serve hot or cold for a side dish. Makes about nine small pancakes.
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Oopsie Bread
by Gretchen
This is a great recipe for those who avoid wheat for health reasons or are eating low carb. I doubled the recipe; it worked well and everyone gobbled them down.
Ingredients
3 eggs
4 ounces of cream cheese (softened)
pinch of salt
½ tablespoon fiber husk/psyllium seed husks (optional)
½ teaspoon baking powder (optional)
Directions
Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).
Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites. Put 6 large or 8 smaller Oopsies on a baking tray lined with parchment paper. Flatten them down very gently to the width you desire. (Would make a great wrap or tortilla replacement.) Bake in the middle of the oven at 300°F for about 25 minutes – until they turn golden.
You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.
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by Gretchen
This is a great recipe for those who avoid wheat for health reasons or are eating low carb. I doubled the recipe; it worked well and everyone gobbled them down.
Ingredients
3 eggs
4 ounces of cream cheese (softened)
pinch of salt
½ tablespoon fiber husk/psyllium seed husks (optional)
½ teaspoon baking powder (optional)
Directions
Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).
Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites. Put 6 large or 8 smaller Oopsies on a baking tray lined with parchment paper. Flatten them down very gently to the width you desire. (Would make a great wrap or tortilla replacement.) Bake in the middle of the oven at 300°F for about 25 minutes – until they turn golden.
You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.
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Broccoli Corn Bread
From Phyllis's Kitchen
Ingredients
1/2 C melted butter
4 eggs slightly beaten
1/3 C chopped onion
1 pkg. quick Jiffy Muffin Mix
1 tsp salt
3/4 C cottage cheese
1 pkg frozen chopped broccoli, drained
Directions
In a mixing bowl, combine melted butter, onion, salt, cheese, broccoli, and eggs. Blend. Stir in muffin mix. Pour into greased 13 x 9 Pan. Bake at 400°F about 20-25 minutes. Serves 12.
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From Phyllis's Kitchen
Ingredients
1/2 C melted butter
4 eggs slightly beaten
1/3 C chopped onion
1 pkg. quick Jiffy Muffin Mix
1 tsp salt
3/4 C cottage cheese
1 pkg frozen chopped broccoli, drained
Directions
In a mixing bowl, combine melted butter, onion, salt, cheese, broccoli, and eggs. Blend. Stir in muffin mix. Pour into greased 13 x 9 Pan. Bake at 400°F about 20-25 minutes. Serves 12.
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Easy Sticky Buns
by Roxann
Rhodes 24 pack frozen rolls (I don’t always use Rhodes) Small package of Butterscotch pudding mix (not instant)
Ingredients
½ cup of butter or margarine
½ cup of brown sugar
1 tsp of cinnamon
¾ cup nuts
Directions
The night before:
Grease the Bundt pan and sprinkle with nuts. Place the frozen rolls in the pan and pour the melted butter over the top. Mix the pudding, brown sugar & cinnamon. Pour this dry mixture of the top of the rolls. Cover and let thaw and rise overnight.
Next morning:
Preheat the oven to 350°F. Bake 25-30 minutes. Invert immediately on a heat proof serving dish, cool slightly before serving. Raisins are optional.
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by Roxann
Rhodes 24 pack frozen rolls (I don’t always use Rhodes) Small package of Butterscotch pudding mix (not instant)
Ingredients
½ cup of butter or margarine
½ cup of brown sugar
1 tsp of cinnamon
¾ cup nuts
Directions
The night before:
Grease the Bundt pan and sprinkle with nuts. Place the frozen rolls in the pan and pour the melted butter over the top. Mix the pudding, brown sugar & cinnamon. Pour this dry mixture of the top of the rolls. Cover and let thaw and rise overnight.
Next morning:
Preheat the oven to 350°F. Bake 25-30 minutes. Invert immediately on a heat proof serving dish, cool slightly before serving. Raisins are optional.
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Rhubarb Nut Bread
by Roxann
Ingredients
1 ½ cups firmly packed light Brown Sugar
2/3 cup Vegetable Oil
1 egg
1 cup sour milk or buttermilk
1 tsp each: soda, salt, and vanilla
2 ½ cups flour
2 cups diced raw rhubarb
½ cup chopped pecans
1/3 cup sugar
1 Tbsp butter
Combine:
1 ½ cups firmly packed lt. Brown Sugar
2/3 cup Vegetable Oil
1 egg
In another bowl combine:
1 cup sour milk or buttermilk
1 tsp each: soda, salt, and vanilla
Add milk mixture to sugar mixture alternating with 2 ½ cups flour, beating well after each addition. Fold in 2 cups diced raw rhubarb and ½ cup chopped pecans. Turn batter into 2 lightly buttered and floured loaf pans (8x4x3). Mix 1/3 cup sugar with 1 Tbsp butter. Sprinkle loafs with sugar mixture. Bake at 325°F for 60 min (test with toothpick). Turn loafs onto a wire rack to cool.
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by Roxann
Ingredients
1 ½ cups firmly packed light Brown Sugar
2/3 cup Vegetable Oil
1 egg
1 cup sour milk or buttermilk
1 tsp each: soda, salt, and vanilla
2 ½ cups flour
2 cups diced raw rhubarb
½ cup chopped pecans
1/3 cup sugar
1 Tbsp butter
Combine:
1 ½ cups firmly packed lt. Brown Sugar
2/3 cup Vegetable Oil
1 egg
In another bowl combine:
1 cup sour milk or buttermilk
1 tsp each: soda, salt, and vanilla
Add milk mixture to sugar mixture alternating with 2 ½ cups flour, beating well after each addition. Fold in 2 cups diced raw rhubarb and ½ cup chopped pecans. Turn batter into 2 lightly buttered and floured loaf pans (8x4x3). Mix 1/3 cup sugar with 1 Tbsp butter. Sprinkle loafs with sugar mixture. Bake at 325°F for 60 min (test with toothpick). Turn loafs onto a wire rack to cool.
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Pull-Apart Cinnamon Sugar Pumpkin Bread
Ingredients - Bread
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 tsp (1 envelope) active dry yeast
3/4 c pumpkin puree
1 tsp salt
2 1/2 c bread flour
1/4 c white sugar
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter
Directions
In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a
dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110°F).
Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the
the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60 - 90 minutes or until doubled in size.
While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside.
When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
In the meantime preheat an oven to 350°F. After rising in the pan bake for 30-40 minutes (mine
took 37 exactly) or until top is a very deep golden brown.
Buttered Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp Vanilla Extract
To prepare the glaze; melt the butter then add vanilla & powdered sugar and brush the dough with the butter mixture Sprinkle sugar on top of the butter.
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Artisan Bread
by Florene
(This is the easiest bread that I have ever made and is delicious in the bargain) Use a large glass bowl – not metal – plastic is O.K.
Ingredients
3 C lukewarm water
1 ½ Tbsp coarse salt (I use Celtic sea salt)
1 ½ Tbsp yeast
6 ½ C. flour
Directions
Stir using a wooden spoon until a wet dough forms DO NOT KNEAD! I sprinkle the top with flour, cover lightly and let rise for two hours or until it naturally flattens. You can let it sit for 10 hours if you need to. Put a loose lid on your bowl and refrigerate for up to three weeks.
Whenever you need a loaf, pinch it off and form into a round loaf, let rise and bake at 350°F for 30 minutes. I use a cast iron skillet sometimes as it browns the bread crust a little more than a cookie
sheet does. I also butter the top of the bread when its piping hot out of the oven. Delicious!
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by Florene
(This is the easiest bread that I have ever made and is delicious in the bargain) Use a large glass bowl – not metal – plastic is O.K.
Ingredients
3 C lukewarm water
1 ½ Tbsp coarse salt (I use Celtic sea salt)
1 ½ Tbsp yeast
6 ½ C. flour
Directions
Stir using a wooden spoon until a wet dough forms DO NOT KNEAD! I sprinkle the top with flour, cover lightly and let rise for two hours or until it naturally flattens. You can let it sit for 10 hours if you need to. Put a loose lid on your bowl and refrigerate for up to three weeks.
Whenever you need a loaf, pinch it off and form into a round loaf, let rise and bake at 350°F for 30 minutes. I use a cast iron skillet sometimes as it browns the bread crust a little more than a cookie
sheet does. I also butter the top of the bread when its piping hot out of the oven. Delicious!
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Pumpkin and Cream Bread
Yield: 2 loaves (14 slices each)
Batter
1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. Stevia Cup For Cup sweetener
1/2 c. granulated sugar
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg
Cream filling
8 oz. reduced fat cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract
Method
For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on
medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
Grease 2-8x4x2" loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
Bake in a 350°F oven for about 40 minutes, or until a toothpick inserted comes out clean. Don't over-bake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
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Yield: 2 loaves (14 slices each)
Batter
1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. Stevia Cup For Cup sweetener
1/2 c. granulated sugar
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg
Cream filling
8 oz. reduced fat cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract
Method
For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on
medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
Grease 2-8x4x2" loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
Bake in a 350°F oven for about 40 minutes, or until a toothpick inserted comes out clean. Don't over-bake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
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BLUEBERRY DUTCH PANCAKES
You can use 4 smaller skillets for individual pancakes or one large 12 inch skillet
Ingredients
4 large eggs
1/4 C sugar
1 1/2 t grated zest of lemon
1/4 t salt
1 cup whole milk, plus extra for 1 topping
1 cup flour
2 T butter
1 C blueberries
Confectioner's sugar for sprinkling
Directions
Preheat oven to 400. Blend eggs, milk, flour, sugar, lemon zest and salt in blender. Heat skillet(s) over high heat. Divide butter among the skillet(s), melt and divide batter among them.
Scatter with berries and bake until puffed and cooked through, 15 to 18 minutes. Top with berries and sprinkle with confectioners sugar. Serve.
You can use 4 smaller skillets for individual pancakes or one large 12 inch skillet
Ingredients
4 large eggs
1/4 C sugar
1 1/2 t grated zest of lemon
1/4 t salt
1 cup whole milk, plus extra for 1 topping
1 cup flour
2 T butter
1 C blueberries
Confectioner's sugar for sprinkling
Directions
Preheat oven to 400. Blend eggs, milk, flour, sugar, lemon zest and salt in blender. Heat skillet(s) over high heat. Divide butter among the skillet(s), melt and divide batter among them.
Scatter with berries and bake until puffed and cooked through, 15 to 18 minutes. Top with berries and sprinkle with confectioners sugar. Serve.