Recipes: Week 3~ Breads & Rolls

[AndreaBurns]

Breads and Rolls

Last week's thread: Vegetables and Side Dishes (http://www.thedigichick.com/forums/showthread.php?t=17830)

[AndreaBurns]

Cranberry Nut Bread

5 c self rising flour
2 c sugar
8 T margerine
2 c milk
2 eggs
1 c chopped nuts
1 pkg cranberries, chopped

Oven 350 degrees. Mix margerine, flour, and sugar. Add milk and eggs and mix until dampened. Stir in nuts and cranberries. Turn into 2 Pam-sprayed loaf pans and bake 60-70 min.

Oatmeal Muffins

1 c self rising flour
1/2 c sugar
1 c oatmeal
1/2 c raisins
3 T oil
1 egg
1 c milk
dash cinnamon

Sift together flour, sugar, oatmeal, and cinnamon. Stir in raisins, oil, egg, and milk until dampened. Fill Pam-sprayed muffin tin 2/3 full. Bake at 425 degrees for 15 minutes.

To change this recipe up a little you can substitute~~

1/2 c milk & 1/2 c orange juice for the milk and instead of raisins, use craisins

Peach Granola Bread

1 (16 oz) can sliced peaches, chopped, reserve 1/2 c syrup
2 c flour
2/3 c sugar
1 tsp baking powder
1/4 tsp salt
2 T cold butter
2 beaten eggs
1 c granola

Combine flour, sugar, baking powder and salt. Cut in butter. Stir in eggs and peach syrup. Fold in peaches and granola. Bake in greased loaf pans at 350 degrees for 1 hour.

Hummingbird Cake
we eat this for breakfast

2 c sugar
3 c self rising flour
1 c oil
3 eggs
8 oz crushed pineapple, undrained
1 tsp salt
2 ripe bananas, sliced, not mashed
1 tsp cinnamon
1 c chopped nuts

Mix together. Do not beat. Bake in greased floured tube pan for 1 1/2 hours at 300 degrees.

[Charla]

Cappuccino Muffins

Espresso Spread:
4 oz cream cheese, cubed

1 T sugar
1/2 t instant coffee granules
1/2 t vanilla extract
1/4 c mini choc chips

In a food processor/blender, combine. Cover and process until well-blended. Cover and refrigerate until serving.

Muffins
2 c flour
3/4 c sugar
2 1/2 t baking powder
1 t cinnamon
1/2 t salt
1 c milk
2 T instant coffee granules
1/2 c butter, melted
1 egg
1 t vanilla
3/4 c mini chocolate chips

In a bowl, combine flour, sugar, powder, cinnamon and salt. In another bowl, stir milk and coffee until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chips. Fill greased or paper-lined cups 2/3 full. Bake at 375* for 17-20 minutes or until muffins test done. Cool for 5 min. before removing from pans to wire racks.
Yields: 14 muffins

[Paula]

Pumpkin rolls
3 eggs
1 cup sugar
2/3 cup solid pack pumpkin
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
powdered sugar for dusting

Filling:
1 (8 ounce) package cream cheese
1 cup chopped pecans
4 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 10x15 inch jellyroll pan.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.

In a medium bowl, combine cream cheese, pecans, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled.

[jessie97]

Bonnie's Ever Ready Bran Muffins

1(15 oz box) raisin bran cereal
2 1/2 c sugar
5 c flour
5 tsp. baking soda
1 tsp. cinnamon
1/2 tsp nutmeg
1/4 tsp. cloves
2 tsp. salt
4 eggs
2 Tbsp. vanilla
1 qt. buttermilk
1 c melted shortening (or 1/2 c shortening, 1/2 c butter or margarine

Mix dry ingredients in large bowl. Add eggs, shortening, buttermilk, and vanilla. Mix by hand. Batter can be stored n refrigerator 6 to 7 week. Bake in muffin tins at 400 degrees. for 15 to 20 minutes. Makes 6 dozen muffins.

Cinnamon Rolls/ Dinner Rolls From Grandma Wendel

3 Tbsp yeast
3 Tbsp sugar
1 c hot tap water
1/2 c shortening
1 Tbsp salt
1 c sugar (of making rolls 1/2 c)
3 eggs
2 c hot water
8 1/2 to 9 c flour

Add your yeast, 3 tablespoons sugar, and cup of hot water in a bowl and set aside to let rise. In a large mixing bowl, add shortening, salt sugar, eggs, hot water, and 4 cups of flour. Mix with mixer and increase to highest speed for 2 minuter. Add yeast mixture ad stir it in, then mix hard on a high speed for 2 minute. Add the rest of the flour and place bread hook on mixer and mix until dough is away from sides.(if you don't have bread hook for mixer, just mix with hand and knead until dough is mixed will.) Place dough in a large bowl and let rise until double. Lightly grease your hand and pinch off a piece of dough about the size of a golf ball; roll it and place in a greased cookie sheet. Let rise again and place in oven for 10 to 12 minutes at 400 degrees.

For Cinnamon rolls: Roll out a section of the dough with rolling pin until about 1/2 inch think. Milt 1/4 to 1/2 cup margarine and spread on top of dough. In a bowl, add 1 cup white sugar, 1 cup brown sugar, and 2 teaspoons of cinnamon and mix well. Place sugar mixture on melted margarine and spreed all over the margarine and dough. You can add chocolate chips or crushed nuts or whatever you like. Roll the dough and cut to desired size and place on creased pan 1 to 2 inches apart. Let rise for 30 minuter. Heat oven to 400 degrees and bake for 10 to 12 minutes. Makes 3 to 4 dozen depending on size.

[AndreaBurns]

YAY! These look great! THANK YOU for the participation! :dance013:

[KimberlyGiarrusso]

This is a Sandra Lee recipe I made when Jacque and her family were here. It was a hit!
We made some with sugar and cinnamon and some with salt and marinara sauce.

Soft Pretzels

1 loaf frozen white bread dough, thawed (recommended: Bridgford)
Flour, for dusting surface
1 egg, beaten
1/2 cup coarse salt
Topping options, recipes follow

Divide dough into 14 pieces. On a lightly floured surface, roll each piece of dough into a 16-inch rope, and then form into a pretzel shape. Transfer dough to the refrigerator until ready to boil.

Preheat oven to 400 degrees F.

In a large pot, bring 4 quarts of water to a boil. Add pretzels, 3 at a time, and cook until pretzels rise to the surface, about 2 minutes. Remove and drain on paper towels. Arrange pretzels 3 inches apart on buttered sheet pans. Brush with beaten egg. Sprinkle with coarse salt or with choice of toppings. Bake for 15 to 20 minutes or until browned

[AndreaBurns]

Spiced Applesauce Bread

1 1/4 c applesauce
1 c sugar
1/2 c veg oil
2 lg eggs, lightly beaten
3 T milk
2 c all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp grnd cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 c chopped pecans, divided
1/4 c firmly packed brown sugar
1/2 tsp grnd cinnamon

Combine first 5 ingredients in a lg bowl and stir well. Combine flour and next 6 ingredients: add to applesauce mixture: stirring well. Fold in 1/2 c pecans. Pour batter into a greased 9x5 in. loaf pan. Combine remaining1/2 c pecans, brown sugar, and 1/2 tsp cinnamon, and sprinkle over batter in pan. Bake at 350* for 60-70 min or until wooden pick inserted comes out clean. Cool in pan for 10 min, and then cool completely on a wire rack.

Lemon and Cranberry Scones

Notes: this dough is a little awkward to handle, it’s kinda sticky, but don’t overflour or over knead it, just handle it gingerly.

4 C all-purpose flour
1 C sugar
2 Tbsp baking powder
1/2 tsp salt
1 C butter
1 1/2 C dried cranberries, chopped up (sweetened is ok too)
1 1/2 C heavy cream
2 eggs
2 tsp lemon extract

1. Preheat over to 375.
2. Cut butter into mixture of flour, sugar, baking powder, and salt. Add the cranberries and toss to mix.
3. In separate bowl beat together cream and egg, add lemon extract. Slowly pour into dry ingredients, stirring with rubber spatula only until dough forms (do not over mix or over knead). Knead just until it comes together, 3 or 4 times.
4. Pat dough into a square that’s about 1 ½ inches thick. With a floured knife, cut it into small squares, then cut those each in half to form little triangles.
5. Optional but reccommended- before putting onto ungreased cookie sheet, brush with egg wash (egg beaten with water), and sprinkle generously with raw sugar.
6. Bake on ungreased sheet, with about an inch or two of space between (they will merge, it’s ok) about 20 minutes, serve warm.

[Paula]

OOh those scones sound delish!

[Karah]

I'll give you my top secret roll recipe - the best rolls ever. HAHAHAHAHAHA I make them for all our holiday "feasts" every year :)

Karah’s Rapidrise Rolls


5 cups white bread flour
½ cup sugar
1 package “Rapidrise” yeast
1 ½ tsp. salt
1 ¼ cup milk
½ cup butter
2 eggs

Set aside 1 cup of flour. Mix together remaining flour, sugar, salt, and yeast in a large bowl. Heat butter and milk together in the microwave until hot to the touch. Stir hot liquid into dry ingredients; beat in eggs. Mix in only enough reserved flour to make a dough that is no longer sticky. Knead well for 7-8 minutes. Cover dough to rest for 10 minutes.

Divide dough into 24 pieces. Shape into rolls; tie into knots or divide each piece into 3 balls for cloverleaf rolls. Place on greased cookie sheets (use muffin cups for cloverleaf rolls). Let rise until doubled. Brush with a beaten egg (optional: sprinkle with poppy or sesame seeds). Bake for 12-18 minutes at 375o.

Makes 24 rolls.

[Karah]

These are awesome too...

Chocolate Pumpkin Muffins

1 2/3 cup flour
1 cup sugar
1 tablespoon pumpkin pie spice (or 1 ½ tsp cinnamon, 1 tsp nutmeg, ½ tsp ginger, and ¼ tsp cloves)
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
2 eggs
1 cup plain pumpkin (1/2 of a 1 lb. can)
½ cup melted butter
1 cup mini chocolate chips


Grease muffin cups. Thoroughly mix flour, sugar, spices, baking soda, baking powder, & salt. Break eggs into a different bowl. Add pumpkin and butter to eggs. Whisk until blended. Add chocolate chips. Pour over dry ingredients. Fold with a rubber spatula, just until the dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20-25 minutes at 350o or until puffed and springy to the touch. Turn out onto rack to cool. Reheat before serving.

[AndreaBurns]

Thanks for shairng everyone... especially Karah and her secret recipe, LOL!

[AndreaBurns]

new thread: Soups & Salads (http://www.thedigichick.com/forums/showthread.php?p=190119#post190119)

[jessie97]

Cheesy Green Chili Twists

These flavorful bread sticks are great with any meal or all by themselves for snacking!

24 Rhodes™ Dinner Rolls, thawed and risen
2 tablespoons butter, melted
2 cups shredded sharp cheddar cheese
2 cans diced green chilies, drained
grated Parmesan cheese

Combine 12 rolls together and roll into an 18x12-inch rectangle. Repeat with remaining 12 rolls. Brush both dough rectangles with butter. Combine cheese and green chilies and sprinkle over one dough rectangle. Top with remaining dough rectangle, butter side down. Cut into twelve 1 1/2-inch strips. Twist each strip several times. Place at least one inch apart on large sprayed baking sheets. Sprinkle with Parmesan cheese. Cover with plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 15-20 minutes or until lightly browned.

[Susan Toon]

Monkey Bread

3 pkgs large buttermilk biscuits quartered
1/2 cup granular sugar
1 tbsp. cinnamon
1 cup brown sugar
1 stick butter

Roll pieces of biscuits in granular sugar and cinnamon. Grease bundt pan and place rolls into pan. Melt brown sugar and butter. Pour over biscuits. Cover pan. Set in refrigerator overnight. Place in cool oven, do not preheat. Bake at 350 for 35 minutes, without cover.