Breads

Glazed Lemon Zucchini Bread

Ingredients
  • 2 cups cake flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • ½ cup canola oil
  • 1⅓ cups sugar
  • 2 TB lemon juice
  • ½ cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini
Glaze ingredients
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB milk

Directions

Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9×5 loaf pan. Bake at 350 for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Breads

Chelsea Buns

Ingredients

  • Sweet dough
  • 1/2 cup brown sugar
  • 2 tsp. cinnamon
  • 1/3 cup softened butter or margarine
  • 1/2 cup raisins
  • 1/2 c. walnuts, chopped

Directions

Mix brown sugar, cinnamon, and butter together. Place 1/3 mixture in 8-inch square pan; blend in 2 tsp. water. On a lightly floured surface, roll dough into 12 x 9-inch rectangle. Spread remaining mixture on the dough. Sprinkle raisins and walnuts on top. Roll up along the short side jellyroll style; pinch edges together to seal. Cut into 9 slices and place cut side up on top of the mixture in the pan. Cover and let rise in a warm place until almost doubled in size about 40-50 minutes. Bake at 375F for 30-35 minutes. Turn out upside down onto serving dish while warm.

Variation: Place 9 pecan or cherry halves in three rows in the mixture. Place slices on top of each nut or cherry

Breads

Basic Sweet Dough (Small Batch)

Ingredients

  • 1/2 cup water
  • 1 small egg
  • 2 tbsp butter or margarine
  • 2 cups all-purpose or bread flour
  • 1 tsp salt 1/4 cup sugar
  • 1-1/2 tbsp skim milk powder
  • 1 tsp quick rise or bread machine yeast

Directions

Be sure to add ingredients to the pan in the order that they are listed. Select dough setting on ABM. Press start button. When complete, remove dough, cover and let rest 5 minutes.

Tips: Make large batch and then use to make 2 different recipes or double the recipes and freeze one batch. Prepared dough may be kept in refrigerator for a few hours; bring to room temperature before shaping. When letting the dough rise, cover loosely with plastic wrap, wax paper or a clean tea towel.

5 Ingredients or less, Breads, Breakfast

Gooey Apple Pull-Apart Bread

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Ingredients

  • 12 frozen dinner rolls
  • 2 Granny Smith apples, chopped (and peeled, if you prefer)
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted and divided
  • For the Glaze:
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon milk
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees F and spray an 8 x 4-inch loaf pan with cooking spray. Place frozen dinner rolls on a plate covered with plastic wrap, thaw about 30 minutes or until soft enough to cut.
  2. In a medium mixing bowl, mix apples, cinnamon, sugar, and 2 Tbsp butter.
  3. Using kitchen shears, cut each roll into fourths and roll them into balls with your hands. Place 10 small rolls on the bottom of the pan.
  4. Drizzle half of the remaining melted butter over the rolls. Cover with half of the apple mixture, and repeat layers until the ingredients are used up.
  5. Let rise for about 1 hour, or until the rolls have doubled in size. Bake for 30-35 minutes, or until brown on top.

For the glaze:

  1. Mix together butter, brown sugar, milk, and powdered sugar. You may need to add more powdered sugar or milk to get desired consistency.
  2. Pour all over the top of the bread.
Breads, Breakfast, Uncategorized

Mom’s Chocolate Bread

Ingredients

  • 4 tablespoons sugar, divided
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cold butter
  • 1 to 3 tablespoons ground cinnamon
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2/3 cup semisweet chocolate chips
  • 1 tablespoon butter, melted

Directions

  1. Preheat oven to 375°. For streusel, in a small bowl, mix 3 tablespoons sugar and flour; cut in butter until crumbly. Reserve half of the streusel for topping. Stir cinnamon and remaining sugar into remaining streusel.
  2. Unroll crescent dough into one long rectangle; press perforations to seal. Sprinkle with chocolate chips and cinnamon mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Fold roll in half lengthwise; transfer to a greased 8×4-in. loaf pan. Brush with butter; sprinkle with reserved streusel.
  3. Bake 30-35 minutes or until golden brown. Cool in pan 10 minutes before removing to a wire rack to cool completely. Yield: 1 loaf (12 slices).
Breads, Breakfast

Chocolate Chip Cream Cheese Monkey Bread

Ingredients

  • 2 16 oz containers of biscuit dough
  • 8-12 oz cream cheese
  • dark chocolate chips
  • 1 cup white sugar
  • 2 tsp cinnamon
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup walnuts

Directions

Preheat oven to 350˚F (175˚C).  Cut biscuits in half and cube the cream cheese (32 pieces). Flatten each biscuit and place one 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 a 1 gallon plastic bag combine 1 cup of white sugar and 2 tsp of 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 reaches a caramel consistency.
To a greased Bundt pan sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze. Bake in preheated oven for 30-35 minutes. Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan.

Breads, Breakfast, Gluten Free, Light Eating

Double Chocolate Peanut Butter Muffins

Ingredients

  • 1/2 c. Silk Dark Chocolate Almondmilk
  • 2 large eggs
  • 1 t. pure vanilla extract
  • 2 medium ripe bananas, peeled
  • 1/4 c. peanut butter
  • 2 c. rolled oats
  • 1/4 c. dark cocoa powder
  • 1/4 c.dark brown sugar
  • 1 1/2 t. baking powder
  • 1/2 t. fine salt
  • 3 T. mini chocolate chips

Directions

Preheat your oven to 375 degrees. Line a muffin tin with 12 paper liners. In blender, combine all of the ingredients, in the order given, except the chocolate chips. Blend on medium high speed for 35 to 40 seconds, or until smooth and well blended. Remove the blender pitcher from the base. Add the chocolate chips into the mixture and stir in with a spoon or spatula. Pour the mixture into the muffin tins about 2/3 full (about 1/4 cup per muffin). Feel free to add a few more mini chips on top. Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out mostly clean. Allow to cool in the tins for just about 3 minutes then cool completely on a wire rack.

Breads

Quick Rolls

Ingredients

  • 2 cups self-rising flour
  • 1 cup milk (see Note)
  • 4 tablespoons mayonnaise
  • 1 tablespoon sugar

Directions

Preheat oven to 450 degrees F. In a large bowl, stir together all ingredients to form a soft dough. Spoon into a sprayed 12-cup muffin pan, distributing evenly. Bake 10 to 12 minutes, until rolls are golden.

Note Be sure to use whole milk only, not a reduced-fat milk.

5 Ingredients or less, Breads, Breakfast

Courtney’s Breakfast Popovers

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Ingredients

  • 4 eggs
  • 4 slices American cheese
  • 16 jalapeno slices
  • 8 Grand’s flaky biscuits
  • 4 slices bacon, cooked and crumbled

Directions

Scramble eggs. Flatten Grand’s flaky biscuits one at a time. Place half a slice of American cheese, some bacon crumbles, 2 jalapeños slices and some of the eggs on each biscuits. Fold each into a ball and place into muffin pan, brush a little egg white on top, and bake for 15 minutes at 350 in a muffin pan.

Breads, Breakfast

Swedish Tea Ring

Ingredients:

Ring Dough:

  • 1 package instant yeast (2 1/4 tsp)
  • 1/2 cup milk
  • 1/4 cup butter, softened
  • 2 Tb sugar
  • 1 egg, beaten
  • 1/4 tsp salt
  • 1 tsp. cardamom
  • zest of one lemon
  • 2 1/2 – 3 cups all purpose flour

Filling:

  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1/2 TB cinnamon
  • 1/2 cup walnuts, chopped

Glaze:

  • 1 cup powdered sugar, sifted
  • 2 Tb milk
  • 1/4 tsp vanilla extract

Directions:

First, heat your milk in the microwave for about a minute and a half until the reading of your thermometer comes out to 105-110 degrees. Set aside. Next, add in the flour, sugar, salt, cardamon, instant yeast, butter, and lemon zest into your bowl. Briefly, mix together. Now, with the dough hook attached pour in your milk and egg; mix until it forms a nice dough that pulls apart from the bowl. Turn the dough onto a floured surface and knead for a couple minutes until the dough becomes smooth and shiny. Take a large bowl; lightly spray with cooking oil, and place your dough into the bowl. Cover with plastic wrap and place the bowl in a warm oven (around 80 degrees). Let rise until doubled in size about an hour or two.

Once the dough has doubled in size, remove from the oven. Punch down the dough, and turn out onto a floured surface. Roll the dough into a 12×18 rectangle. Now, get your filling together. I did not use walnuts. Pour the sugar/cinnamon mixture onto the dough and spread evenly leaving a slight border around the dough. Roll your dough into a log starting at the short end of the dough. Once you have the dough in the form of a ring, take scissors and cut every inch or so only about 3/4 of the way. You don’t want to cut the ring. Twist each piece slightly so the rolls fan out from the ring. Place the ring on a parchment lined cookie sheet and put plastic wrap over the dough. Place in your 85 degree oven and let rise for an additional hour. Remove from oven; and pre-heat at 375 degrees. Place the ring in the oven and let cook for about 20-30 minutes or until the rolls have a nice golden color. Remove from oven. And, let cool on a cooling rack. When completely cooled; gather together the ingredients for the glaze into a small bowl. Pour with a spoon over the ring.