cinnamon bread pull apart

Cinnamon Sugar Pull-Apart Bread
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Yield: one 9 x 5″ loaf
Ingredients:
For the dough:
2¾ cups all-purpose flour, plus more as needed
¼ cup granulated sugar
2¼ tsp. instant yeast
½ tsp. salt
4 tbsp. unsalted butter
1/3 cup whole milk
¼ cup water
1 tsp. vanilla extract
2 large eggs

For the filling:
4 tbsp. unsalted butter
1 cup sugar
2 tsp. ground cinnamon
½ tsp. freshly grated nutmeg

Directions:
To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook.  Combine the butter and milk in a small saucepan and heat just until the butter is melted.  Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer.  Add the milk mixture, water, vanilla and eggs to the mixer bowl.  Mix on low speed until a cohesive dough forms.  Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky.  Knead about 3-5 minutes.  Transfer the dough to a lightly oiled bowl, turning once to coat, and cover.  Let rise in a warm place until doubled in bulk, about 1 hour.  (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight.  Let stand at room temperature 30 minutes before proceeding.)

While the dough rises, add the butter to a small saucepan and melt until browned.  Set aside.  Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.

Transfer the dough to a lightly floured work surface and gently deflate.

Roll into a ball, cover with a clean towel and let rest for 5 minutes.

Roll the dough out into an approximately 12 x 20-inch rectangle.

Brush the dough with the browned butter.  Sprinkle the cinnamon-sugar mixture over the dough in an even layer.  (Yes, really, use all of it.)

Lightly grease a 9 x 5-inch loaf pan.  Slice the dough vertically into 6 even strips.

Stack the strips on top of each other and again cut again into 6 equal slices.

Stack all the squares on top of each other and set into the prepared loaf pan.  Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.

Preheat the oven to 350˚ F.  Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown.  (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.)  Remove from the oven and let rest in the pan 20-30 minutes.  Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate.  Serve warm.

buttermilk banana bread

cornbread

Basic Corn Bread

 photo courtesy www.allbreadrecipes.com

 ingredients

butter for greasing the pan

1 cup cornmeal

1 cup whole wheat pastry flour (you can use regular flour also)

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/4 cup buttermilk

1 egg

5 tbsp. honey

3 tbsp. melted butter

directions

preheat oven to 350 degrees F.  grease an 8-inch square pan with butter.  combine dry ingredients in a bowl.  combine wet ingredients in a bowl.  mix together thoroughly but do not overmix or the corn bread will be dense.  pour into greased pan.  bake for 20 minutes or until center is firm to the touch (as soon as the center bounces back, take out the corn bread.  you don't want it to be dry!)  serve hot or at room temperature.

wheat bread with dough enhancer

Wheat Bread with Dough Enhancer

Ingredients:

• 1 1/4 cup warm water
• 1 Tblsp active dry yeast
• 1/4 cup honey or 1/3 cup sugar
• 2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
• 1/4 cup wheat gluten
• 1 tsp salt
• 2 Tblsp nonfat non instant dry milk
• 1 Tblsp butter/margarine/oil
• 1 Tblsp vinegar
• 1/4 cup potato flakes (NOT potato pearls)

Method:

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.


DOUGH ENHANCER:
Gluten: use 1/2 T. - 1 T. per cup of flour (this means before you measure a cup of flour place the 1/2 T.-1 T. gluten in the bottom of your cup and then measure flour as usual)
WHITE Vinegar: use the same amount of vinegar that you are using for yeast (i.e. 1 t. yeast - 1 t. vinegar)
Potato Flakes: use 1/8 to 1/4 C. per loaf of bread you are making, experiment to see what works best in your recipe. (do not substitute in potato pearls, they don't dissolve as easily and are artificially flavored which you will be able to taste in your bread)

Adena's Rolls

Adena's Rolls

This is the same recipe that I use for Cinnamon Rolls But this is the way the were originally introduced to me. My wonderful sister-in -law Adena has made these rolls a tradition in our family and I have since passed it on to many others. They are even great as sandwich rolls the next day. These are THE BEST!

Adena's Rolls

(36 rolls)

2 cups warm water

3/4 cup melted butter, plus more for brushing on the dough
3/4 cup sugar
1 T salt
3 eggs
1 1/2 T yeast
6-7 cups flour

Dissolve yeast in water. Add the rest of the ingredients and two cups of the flour. Mix until smooth. Continue adding more of the flour until the dough holds together but is still sticky. Use this dough as sticky as you can handle. Knead until smooth. It should be the consistency of play dough. Let rise until double, about 1 to 1 1/2 hours depending on the temperature in your kitchen. Knock down. Divide into 3 balls. Roll each ball, one at a time, into a circle about 1/2 inch thick. Brush the circle with melted butter. Cut each circle into 12 slices like a pizza. Roll each slice, starting at the fat end, into a crescent shape. Place the rolls on a greased cookie sheet and cover with plastic wrap sprayed with cooking spray. Let them rise until they are about the size you want eat them. Bake them at 400 for 8-10 minutes. I brush the tops of the warm rolls with MORE melted butter just for good measure!

Pie Crust Recipe

Many people shy away from homemade pie crust because it is messy and difficult. Well, you no longer need to be afraid. This recipe is fool proof, flaky and delicious!

Mom's Pie Crust

3 c. flour
1 ¼ c. shortening
1 t. salt
1 egg

5 T. water

1 T. vinegar

sugar, to taste *only add sugar if you are making a pie and not chicken pot pie

Cut together first three ingredients in a kitchen aid or with a mixer, do this until crumbly. Add the egg, water and vinegar. Refrigerate for at least 30 minutes. After refrigeration cut ball into two equal pieces. Roll each ball out on a sheet of wax paper with a rolling pin. Roll until it is large enough to fit into a pie tin. Pick up the wax paper and dough and place it dough side down onto the pie tin. Slowly remove the wax paper from the back of the dough. This is a simple and mess free way to get the dough from the counter to the tin. Gently push the dough into the pie tin and trim around the edge with a knife. Shape the pie crust around the edges of the pie and bake at 375 degrees until golden brown. Makes 2 pie crusts.

One night I was babysitting two of my nieces so I needed a meal that they would love, that would be easy to make and very filling. I decided to make chicken pot pie and my pie crust recipe is great for this dinner. Instead of adding some sugar to the crust I add a sprinkle or two of garlic powder, italian seasoning and pepper. I make the full recipe and that is enough crust to cover a 9x13 pan of chicken pot pie.

My husband LOVES banana cream pie so I thought I'd surprise him that night with a special treat. Since I only needed one pie crust I let the children at my home use the remainder to make their own little treat.

I always loved when my mom had extra dough because she would let me make this cinnamon and sugar treat . There is no recipe for this and there is no way to ruin it either. Start by giving each child a chunk of pie crust. Let them roll it out into a flat circle. They will love doing something so grown up.

Then let each child sprinkle their own cinnamon and sugar onto their crust.Then have your child fold their circle in half. They can then sprinkle additional cinnamon and sugar on the top of their own pie.
Bake this treat at 375 degrees until it is golden brown. It is warm and yummy!

~Krista

Buttermilk Cheddar Jalapeno Biscuits

Buttermilk Cheddar Jalapeño Biscuits

Added by A Cozy Kitchen on February 3, 2010 in Biscuits and Scones, Breads

Prep Time 15 Minutes Cook Time 20 Minutes

Servings 4

Difficulty Easy

Ingredients

• 2 cups All-purpose Flour
• 1 Tablespoon Baking Powder
• 1-½ teaspoon Kosher Salt
• 12 Tablespoons (1 1/2 Sticks) Cold Unsalted Butter, Diced
• ½ cups Cold Buttermilk, Shaken
• 1 whole Cold Large Egg
• 1 cup Grated, Extra-sharp Cheddar
• 1 whole Jalapeño, Seeded, Diced
• 1 whole Egg, Beaten With 1 Tablespoon Of Milk (for Egg Wash)

Preparation Instructions

Preheat the oven to 425 degrees F.

Place the flour, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the jalapeno and cheddar with small handful of flour and, with the mixer still on low, add them to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

Garlic Bread (Paula Deen)

Zesty Roasted Garlic Bread

Recipe courtesy Paula Deen, 2008

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

33 min

Level:

Easy

Serves:

1 loaf

Ingredients

• 1 head garlic, unpeeled
• 1 tablespoon olive oil
• 1 cup (2-sticks) butter, softened
• 3 tablespoons minced parsley leaves
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1loaf sourdough bread, split horizontally

Directions

Preheat oven to 425 degrees F.

Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake 30 minutes; cool.

Squeeze cooked garlic into a medium bowl. Garlic will be soft and sticky. Add butter, parsley salt and pepper, stirring to combine.

Spread cut halves of bread evenly with garlic butter mixture. Broil 5 1/2 inches from heat, with oven door partially opened, for 2 to 3 minutes, or until butter melts and bread is toasted. Cut into slices to serve.

Banana Bread

If you have ever had dry, flavorless banana bread, you need to give banana bread another try! This recipe is a family favorite and once you try it, you will NEVER go back to your old recipes again! It is fabulous as a bread..or you can put the batter in a 9x13 cake pan and frost with homemade cream cheese frosting! Yum! Give this old time favorite another try :)

Banana Bread

1 ¼ c. sugar
½ c. margarine
1 c. banana pulp (2 bananas)
4 T. sour cream
2 eggs
1 ½ c. flour (wheat flour tastes great in this recipe! You could also do 1/2 white & 1/2 wheat)
1 t. soda
1 t. vanilla
½ t. salt

Cream butter and sugar together. Beat in eggs and add. Dissolve soda in sour cream and add with flour and rest of batter. Grease bread pan and flour. Cook at 350 for 1 hour and 10 minutes (or until toothpick comes out clean). Check at 1 hour. 

**Tip: Do you ever have bananas on your counter that are too dark and ripe to eat, and you feel badly throwing them away. These are PERFECT banana bread bananas. If you don't have time to make banana bread right away, peel the banana and put it in a ziploc bag to freeze. I keep a zip loc bag with ripe bananas in my freezer at all times. When you are ready to bake, pull them out, microwave or let them thaw and you will have delicious banana bread in about an hour. You know the saying..waste not, want not :)