Recipe from Sue Olsen
2 cans Pillsbury Biscuits
1/4 lb butter
1/2 to 3/4 cup sugar
1 tsp cinnamon
Melt butter. Combine sugar and cinnamon. Dip biscuits into butter and then sugar mixture. Over lap in round pan, 15 biscuits on outer edge and 5 biscuits in the middle. Bake at 350 degrees for 25 minutes. Let stand for few minutes.
Showing posts with label breads/rolls/muffins. Show all posts
Showing posts with label breads/rolls/muffins. Show all posts
Jan 24, 2012
Jan 22, 2012
Garlic Bread
Recipe from Gail Christians
1/2 cup butter, softened
1/2 tsp garlic salt or few drops of garlic juice
French bread
Cream together butter and garlic salt or juice. Slice French bread diagonally. Spread with garlic butter. Wrap in foil and heat at 400 degrees for about 15 minutes until hot and crusty.
1/2 cup butter, softened
1/2 tsp garlic salt or few drops of garlic juice
French bread
Cream together butter and garlic salt or juice. Slice French bread diagonally. Spread with garlic butter. Wrap in foil and heat at 400 degrees for about 15 minutes until hot and crusty.
Jan 17, 2012
Pumpkin-Cranberry Muffins
Recipe from Sandy Olsen
1 1/2 cups flour (about 6 3/4 oz)
1 tsp baking soda
3/4 tsp ground ginger
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground cloves
1 cup sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tbls canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (Craisins)
Cooking spray
1. Preheat oven to 375 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (through cloves); stir well with a whisk.
3. Combine sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
4. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375 for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
Yield: 1 dozen
1 1/2 cups flour (about 6 3/4 oz)
1 tsp baking soda
3/4 tsp ground ginger
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground cloves
1 cup sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tbls canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (Craisins)
Cooking spray
1. Preheat oven to 375 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (through cloves); stir well with a whisk.
3. Combine sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
4. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375 for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
Yield: 1 dozen
Lemon-Blueberry Muffins
Recipe from Sandy Olsen
2 cups flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tbls grated lemon rind
1 cup blueberries
Cooking spray
1 tbls fresh lemon juice
1/2 cup powdered sugar
1. Preheat oven to 400 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Combine buttermilk, egg, and rind; stir well with a whisk. Add the flour mixture; stir just until moist. Gently fold in blueberries.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
5. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Yield: 1 dozen
Note: You can make these up to 2 days ahead and glaze them the day of serving.
2 cups flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tbls grated lemon rind
1 cup blueberries
Cooking spray
1 tbls fresh lemon juice
1/2 cup powdered sugar
1. Preheat oven to 400 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Combine buttermilk, egg, and rind; stir well with a whisk. Add the flour mixture; stir just until moist. Gently fold in blueberries.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
5. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Yield: 1 dozen
Note: You can make these up to 2 days ahead and glaze them the day of serving.
Jan 16, 2012
Zucchini-Cheddar Bread
Recipe from Gail Christians
1 cup chopped onion
¼ cup margarine
2½ cups Bisquick
½ tsp dried basil
1 tbls dried parsley
½ tsp dried thyme
¼ cup milk
3 eggs
1½ cup shredded zucchini
1 cup shredded Cheddar cheese
¾ cup chopped almonds, toasted (optional)
Preheat oven to 400 degrees. Grease & flour 9-inch round pan. Cook onion in margarine until tender. Cool slightly. Mix together onion, Bisquick, parsley, basil, thyme, milk, and eggs; beat 1 minute. Stir in zucchini, cheese, and almonds (if using). Spread in pan. Bake 40 minutes or until toothpick inserted in middle comes out clean. Cool slightly and remove from pan.
1 cup chopped onion
¼ cup margarine
2½ cups Bisquick
½ tsp dried basil
1 tbls dried parsley
½ tsp dried thyme
¼ cup milk
3 eggs
1½ cup shredded zucchini
1 cup shredded Cheddar cheese
¾ cup chopped almonds, toasted (optional)
Preheat oven to 400 degrees. Grease & flour 9-inch round pan. Cook onion in margarine until tender. Cool slightly. Mix together onion, Bisquick, parsley, basil, thyme, milk, and eggs; beat 1 minute. Stir in zucchini, cheese, and almonds (if using). Spread in pan. Bake 40 minutes or until toothpick inserted in middle comes out clean. Cool slightly and remove from pan.
Turkey Dressing
Recipe from Gail Christians
40 slices white bread, dried & cubed
1½ - 2 cups celery, sliced
1½ cups onion, diced
2 eggs
1- 1½ quart powdered milk
¾ tsp pepper
3 tsp salt
5½ tsp sage
¾ tsp soda
Turkey giblets, boiled & meat removed, broth reserved
Combine above ingredients. Use extra broth from giblets with milk to moisten dressing. Makes 6 quarts dressing (approx 21½ lb turkey). Stuff in turkey.
40 slices white bread, dried & cubed
1½ - 2 cups celery, sliced
1½ cups onion, diced
2 eggs
1- 1½ quart powdered milk
¾ tsp pepper
3 tsp salt
5½ tsp sage
¾ tsp soda
Turkey giblets, boiled & meat removed, broth reserved
Combine above ingredients. Use extra broth from giblets with milk to moisten dressing. Makes 6 quarts dressing (approx 21½ lb turkey). Stuff in turkey.
Southern Cornbread Dressing
Recipe from Jacey Sakoff
2 cups onion
2 cups celery
1 stick butter
1 pan cornbread
1 pkg Pepperidge Farm bread cubes
2 eggs, slightly beaten
Sage
Salt
Pepper
1 can Cream of Chicken soup
49 oz can chicken broth
Turkey broth (if desired, to taste)
Melt butter in skillet, cook onions and celery over medium heat 15-20 minutes until cooked down. In large bowl, crumble cornbread. Add bread cubes, eggs, sage, salt, pepper, cream of chicken soup, chicken broth, and turkey broth until mushy; mix well. Bake in 450 degree oven for 20 minutes.
2 cups onion
2 cups celery
1 stick butter
1 pan cornbread
1 pkg Pepperidge Farm bread cubes
2 eggs, slightly beaten
Sage
Salt
Pepper
1 can Cream of Chicken soup
49 oz can chicken broth
Turkey broth (if desired, to taste)
Melt butter in skillet, cook onions and celery over medium heat 15-20 minutes until cooked down. In large bowl, crumble cornbread. Add bread cubes, eggs, sage, salt, pepper, cream of chicken soup, chicken broth, and turkey broth until mushy; mix well. Bake in 450 degree oven for 20 minutes.
Dill Bread
Recipe from Sandy Olsen
1 pkg active dry yeast
¼ cup warm water (110-115 degrees)
2¾ -3 cups flour
1 (8 oz) container sour cream
¼ cup chopped onion
1 tsp salt
1 egg
2 tbls sugar
2 tbls dill weed
1 egg yolk, beaten
1 tsp water
In large bowl dissolve yeast in water. Stir in 1 cup of flour. In separate bowl, beat by hand until blended: sour cream, onion, salt, egg, sugar, and dill weed. Stir in as much of remaining flour as can, mix with a spoon. Turn dough out onto a lightly floured surface; knead in enough flour to make moderately stiff dough. Continue about 5-8 minutes until smooth & elastic. Place in greased bowl turning 1 time to grease surface. Cover and let rise 1¼ -1½ hours (or longer). Punch down. Divide into 3 pieces. Cover and let rise 10 minutes. Roll each piece to an 18-inch long rope. Braid loosely from center to end, tuck and seal. Cover and let rise 30 minutes. Preheat oven to 350 degrees. Combine egg yolk & water, brush on top of braided roll. Bake for 35-40 minutes.
1 pkg active dry yeast
¼ cup warm water (110-115 degrees)
2¾ -3 cups flour
1 (8 oz) container sour cream
¼ cup chopped onion
1 tsp salt
1 egg
2 tbls sugar
2 tbls dill weed
1 egg yolk, beaten
1 tsp water
In large bowl dissolve yeast in water. Stir in 1 cup of flour. In separate bowl, beat by hand until blended: sour cream, onion, salt, egg, sugar, and dill weed. Stir in as much of remaining flour as can, mix with a spoon. Turn dough out onto a lightly floured surface; knead in enough flour to make moderately stiff dough. Continue about 5-8 minutes until smooth & elastic. Place in greased bowl turning 1 time to grease surface. Cover and let rise 1¼ -1½ hours (or longer). Punch down. Divide into 3 pieces. Cover and let rise 10 minutes. Roll each piece to an 18-inch long rope. Braid loosely from center to end, tuck and seal. Cover and let rise 30 minutes. Preheat oven to 350 degrees. Combine egg yolk & water, brush on top of braided roll. Bake for 35-40 minutes.
Cheese Bread
Recipe from Polly Judd
1 (16 oz) loaf un-sliced French bread
5 (1 oz) slices Swiss cheese, halved
2 tbls butter, softened
1 tsp dried minced onion
½ tsp lemon juice
¼ tsp dry mustard
1/8 tsp seasoned salt
Preheat oven to 350 degrees. Cut the bread into 10 slices, careful not to cut through bottom of crust. Evenly divide cheese between slices of bread. In small bowl, stir butter, onion, lemon juice, mustard, and salt. Brush butter mixture over top and sides of bread. Place bread on a 20x12 inch piece of foil. Bring foil up and around bread, leaving just top of the bread exposed. Place loaf on a baking sheet. Bake for approx 20 minutes or until cheese is melted and is golden brown.
1 (16 oz) loaf un-sliced French bread
5 (1 oz) slices Swiss cheese, halved
2 tbls butter, softened
1 tsp dried minced onion
½ tsp lemon juice
¼ tsp dry mustard
1/8 tsp seasoned salt
Preheat oven to 350 degrees. Cut the bread into 10 slices, careful not to cut through bottom of crust. Evenly divide cheese between slices of bread. In small bowl, stir butter, onion, lemon juice, mustard, and salt. Brush butter mixture over top and sides of bread. Place bread on a 20x12 inch piece of foil. Bring foil up and around bread, leaving just top of the bread exposed. Place loaf on a baking sheet. Bake for approx 20 minutes or until cheese is melted and is golden brown.
Bread Dressing
Recipe from Alice Kingsbury
2 quarts bread crumbs (12 slices of white bread, dried & cubed)
1½ tsp sage
1 medium onion, finely chopped
¼ tsp soda
1 tsp salt
Pepper
1 egg
1/3 cup celery, chopped
Milk or giblet broth to moisten
Preheat oven to 350 degrees. Mix all ingredients together. Bake, covered, for 1 hour or use to stuff turkey. (usually double this recipe)
2 quarts bread crumbs (12 slices of white bread, dried & cubed)
1½ tsp sage
1 medium onion, finely chopped
¼ tsp soda
1 tsp salt
Pepper
1 egg
1/3 cup celery, chopped
Milk or giblet broth to moisten
Preheat oven to 350 degrees. Mix all ingredients together. Bake, covered, for 1 hour or use to stuff turkey. (usually double this recipe)
Bran Muffins by the Pailfull
Recipe from Alice Kingsbury
4 cups Allbran
2 cups 100% Bran
1 tsp salt
2 cups boiling water
1 quart buttermilk
3 cups sugar
1 cup shortening (margarine)
5 cups pre-sifted flour
5 tsp baking soda
4 eggs
Combine bran’s and salt. Stir in boiling water, then buttermilk. Cool to lukewarm. In mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each. Stir into bran mixture. Combine flour and baking soda. Add to bran mixture and stir just enough to dampen dry ingredients. Fill muffin cups 2/3 full. Bake at 375 degrees for 20-25 minutes or until done. Store remaining batter in refrigerator until ready to use, for up to 4 weeks.
Yields: about 72 muffins
4 cups Allbran
2 cups 100% Bran
1 tsp salt
2 cups boiling water
1 quart buttermilk
3 cups sugar
1 cup shortening (margarine)
5 cups pre-sifted flour
5 tsp baking soda
4 eggs
Combine bran’s and salt. Stir in boiling water, then buttermilk. Cool to lukewarm. In mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each. Stir into bran mixture. Combine flour and baking soda. Add to bran mixture and stir just enough to dampen dry ingredients. Fill muffin cups 2/3 full. Bake at 375 degrees for 20-25 minutes or until done. Store remaining batter in refrigerator until ready to use, for up to 4 weeks.
Yields: about 72 muffins
Banana Bread
Recipe from Olive Olsen
1 cup sugar
½ cup margarine
2 eggs, beaten
1 cup mashed bananas
1 tsp soda
2 tbls sour milk or buttermilk
2 tsp baking powder
2 cups flour, sifted
Preheat oven to 350 degrees. Cream sugar and margarine. Add beaten eggs and mix well; add bananas. In small bowl, mix soda and sour milk. Add to creamed mixture and beat well. Add flour. Pour into greased and floured 9x5-inch loaf pan. Bake for 1 hour.
1 cup sugar
½ cup margarine
2 eggs, beaten
1 cup mashed bananas
1 tsp soda
2 tbls sour milk or buttermilk
2 tsp baking powder
2 cups flour, sifted
Preheat oven to 350 degrees. Cream sugar and margarine. Add beaten eggs and mix well; add bananas. In small bowl, mix soda and sour milk. Add to creamed mixture and beat well. Add flour. Pour into greased and floured 9x5-inch loaf pan. Bake for 1 hour.
Southwestern Knots
Recipe from Jacey Sakoff
2 ½ tbls butter, melted
¼ tsp chili powder
¼ tsp ground cumin
1 (11 oz) can refrigerated breadsticks
Preheat oven to 350 degrees. Stir together melted butter, chili powder, and cumin. Unroll breadsticks, separate each dough portion. Loosely tie each portion into a knot, and place 1-inch apart on an ungreased baking sheet. Brush evenly with butter mixture. Bake for 15 minutes or until golden.
*Italian bread knots: ¼ tsp Italian seasoning and butter. Brush bread knots. Sprinkle with Parmesan.
*Cajun bread knots: ½ tsp Cajun seasoning, ¼ tsp dried thyme, and butter.
2 ½ tbls butter, melted
¼ tsp chili powder
¼ tsp ground cumin
1 (11 oz) can refrigerated breadsticks
Preheat oven to 350 degrees. Stir together melted butter, chili powder, and cumin. Unroll breadsticks, separate each dough portion. Loosely tie each portion into a knot, and place 1-inch apart on an ungreased baking sheet. Brush evenly with butter mixture. Bake for 15 minutes or until golden.
*Italian bread knots: ¼ tsp Italian seasoning and butter. Brush bread knots. Sprinkle with Parmesan.
*Cajun bread knots: ½ tsp Cajun seasoning, ¼ tsp dried thyme, and butter.
Parker House Rolls
Recipe from Jacey Sakoff
1 (5.2 oz) container of Allouette or Boursin Cheese, herb flavor
2 green onions, sliced
1 (12 oz) pkg refrigerated Hungry Man Flake biscuits
1 egg yolk
1 tbls water
2 tbls grated Parmesan
1-2 green onions, minced
Preheat oven to 400. Lightly grease baking sheet. In small bowl, stir together cheese and 2 green onions. Set aside. Open biscuits and gently split each biscuit into 3 disks. Place half of the disks onto baking sheet. Spread a scant 1 tbls of cheese mixture onto each disk. Top each with one of remaining biscuit pieces. Lightly beat egg yolk and water. Brush biscuit tops with yolk. Sprinkle Parmesan and remaining green onion on top. Bake 8-10 minutes until golden. Makes 15 biscuits.
1 (5.2 oz) container of Allouette or Boursin Cheese, herb flavor
2 green onions, sliced
1 (12 oz) pkg refrigerated Hungry Man Flake biscuits
1 egg yolk
1 tbls water
2 tbls grated Parmesan
1-2 green onions, minced
Preheat oven to 400. Lightly grease baking sheet. In small bowl, stir together cheese and 2 green onions. Set aside. Open biscuits and gently split each biscuit into 3 disks. Place half of the disks onto baking sheet. Spread a scant 1 tbls of cheese mixture onto each disk. Top each with one of remaining biscuit pieces. Lightly beat egg yolk and water. Brush biscuit tops with yolk. Sprinkle Parmesan and remaining green onion on top. Bake 8-10 minutes until golden. Makes 15 biscuits.
Monkey Bread
Recipe from Jacey Sakoff
3 (12 oz) pkg refrigerated biscuit dough
1 cup white sugar
2 tsp cinnamon
½ cup butter
1 cup packed brown sugar
Preheat oven to 350 degrees. Grease bundt pan. Mix white sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6-8 biscuit pieces in sugar-cinnamon mixture. Arrange pieces in bottom of bundt pan. Continue until all biscuits are coated and placed in pan. In small saucepan, melt butter with the brown sugar over medium heat. Boil for 1 minute. Pour over biscuits. Bake for 35 minutes. Let cool for 10 minutes in pan, then turn out onto a plate. Do not cut.
3 (12 oz) pkg refrigerated biscuit dough
1 cup white sugar
2 tsp cinnamon
½ cup butter
1 cup packed brown sugar
Preheat oven to 350 degrees. Grease bundt pan. Mix white sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6-8 biscuit pieces in sugar-cinnamon mixture. Arrange pieces in bottom of bundt pan. Continue until all biscuits are coated and placed in pan. In small saucepan, melt butter with the brown sugar over medium heat. Boil for 1 minute. Pour over biscuits. Bake for 35 minutes. Let cool for 10 minutes in pan, then turn out onto a plate. Do not cut.
Cream Cheese Clouds
Recipe from Jacey Sakoff
1 (16.3 oz) can refrigerated buttermilk biscuits
½ cup sugar
1 tbls ground cinnamon
1 (8 oz) pkg cream cheese, cut into 12 cubes
¼ cup butter, melted
Preheat oven to 350 degrees. Separate dough into 12 biscuits; press or roll each to ¼-inch thickness. Mix sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter; then roll in cinnamon and sugar. Place 1 cream cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place seam sides up in lightly greased muffin pan. Drizzle with any remaining butter; sprinkle with any remaining cinnamon and sugar. Bake for 15 minutes or until golden brown.
1 (16.3 oz) can refrigerated buttermilk biscuits
½ cup sugar
1 tbls ground cinnamon
1 (8 oz) pkg cream cheese, cut into 12 cubes
¼ cup butter, melted
Preheat oven to 350 degrees. Separate dough into 12 biscuits; press or roll each to ¼-inch thickness. Mix sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter; then roll in cinnamon and sugar. Place 1 cream cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place seam sides up in lightly greased muffin pan. Drizzle with any remaining butter; sprinkle with any remaining cinnamon and sugar. Bake for 15 minutes or until golden brown.
Butterscotch Rolls
Recipe from Janet Meyne
1 (1 lb) pkg of small bread rolls (use 16-18 rolls)
1 box Butterscotch pudding
½ cup nuts
½ cup brown sugar
½ cup margarine
(Prepare recipe night before serving, do not bake.) Grease bundt pan well. Place rolls in pan, sprinkle with butterscotch pudding and nuts. Boil together brown sugar and margarine. Pour over top. Put in oven overnight. In morning, heat oven to 350 degrees and bake for 30-35 minutes.
1 (1 lb) pkg of small bread rolls (use 16-18 rolls)
1 box Butterscotch pudding
½ cup nuts
½ cup brown sugar
½ cup margarine
(Prepare recipe night before serving, do not bake.) Grease bundt pan well. Place rolls in pan, sprinkle with butterscotch pudding and nuts. Boil together brown sugar and margarine. Pour over top. Put in oven overnight. In morning, heat oven to 350 degrees and bake for 30-35 minutes.
Subscribe to:
Posts (Atom)