Cheesy Garlic Bread

Cheesy Garlic Bread

(Recipe found in Worldwide Ward Cookbook Secret Recipes)

1/2 c. butter, softened

3/4 c. mayonnaise

1 bunch green onions, chopped

3 cloves garlic, minced

1 1/4 c. Parmesan cheese, grated

1 1/2 c. Monterey Jack cheese, shredded

1 loaf French bread, halved lengthwise

Preheat oven to 350 degrees.  In a large bowl, combine butter, mayonnaise, green onions, garlic, Parmesan cheese, and Monterey Jack Cheese.  Cut each half of French bread into 4 pieces.  Spread the cheese mixture evenly on the bread pieces, and arrange the pieces on a cookie sheet.  Bake @ 350 degrees for 8 minutes.  Set the oven to broil; broil until hot and bubbly, about 2 additional minutes.  Makes 8 servings.

30 Minute Crusty French Baguettes

Original recipe from Brooke Mclay with The Family Kitchen

Quick & Crusty French Baguettes

2 cups very warm water

1 packet yeast

2 tablespoons sugar

1 1/2 teaspoon salt

3-4 cups flour

Preheat the oven to 425 degrees. In a large bowl, whisk together the warm water, yeast, and sugar. Set the bowl on top of your preheating oven for ten minutes. Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky. Knead the dough until elastic.

Cut the dough into four even pieces. Roll each of them into four long, thin ropes. Twist together two of the ropes to form one loaf. Twist the other two ropes together to form a second loaf. Transfer both onto a large baking sheet lined with parchment paper.

You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven.

Now for the SECRET: Fill a large bowl with 3-4 cups of ice. Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door. Do NOT open your oven for 15 minutes. Bake until golden brown, about 15-18 minutes.

Serve fresh and hot with your favorite olive oil for dipping.

Do exactly as this recipe says (including the ice in the oven trick) and you'll have PERFECTLY DELICIOUS crusty on the outside and soft on the inside French Baguette bread.

You won't be dissapointed!

Lemon Pound Cake Muffins

Recipe From Recipe Girl.

Lemon Pound Cake Muffins

Yield: 12 muffins

Prep Time: 20 min

Cook Time: 15 min

Ingredients:

MUFFINS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, softened
1 cup white granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup sour cream
GLAZE:
2 cups powdered sugar
3 Tablespoons fresh lemon juice

Directions:

1. Preheat oven to 400°F. Line muffin cups with papers (or grease the cups).
2. In a small bowl, whisk together flour, salt and baking soda; set aside.
3. In a large mixing bowl, use an electric mixer to cream the butter and the sugar together. Add eggs and extracts and beat well. Add in half of the sour cream. Mix and then add in half of the flour mixture. Add remaining sour cream, mix and then add in the rest of the flour. Mix just until incorporated (don't over mix).
4. Fill cupcake papers or greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool for about 10 minutes on a rack, and then remove muffins from pan.
5. Place baking sheet under a cooling rack and place warm muffins on the rack. In a medium bowl, whisk together glaze ingredients; drizzle over muffins. Let glaze set up and serve warm (also good when cooled).

Tips:

*A mini pound cake pan (as pictured) will also work for this recipe.
*If you don't have lemon extract, try substituting 1 teaspoon lemon zest instead.
*Lemon yogurt can be substituted for the sour cream.

Pumpkin Apple Streusel Muffins

Pumpkin Apple Streusel Muffins

2 1/2 c. flour

2 c. sugar

1 T. pumpkin pie spice

1 t. baking soda

1/2 t. salt

2 eggs, lightly beaten

1 c. pumpkin

1/2 c. vegetable oil

2 apples, peeled and finely chopped

To make muffins, combine dry ingredients in bowl.  In a second bowl, mix remaining ingredients in bowl.  In a second bowl, mix remaining ingredients.  mix wet and dry ingredients until moist.  Spoon batter into prepared muffin tins.  Top with streusel topping.  Bake at 375 degrees for 18-20 minutes.  Makes 18-24 muffins.

Streusel Topping

2 T. flour

1/2 t. cinnamon

1/4 c. sugar

1 T. butter

Mix together until crumbly.

I LOVE these muffins! This is one of my top favorites.

Camp Brown Bread

2 c. whole wheat flour

1 c. white flour

2 t. baking soda

1 t. salt

2/3 c. packed brown sugar

1/4 c. molasses

2 c. buttermilk

Preheat oven to 350 degrees.  Grease and flour a 9 x 5 inch loaf pan, knocking out excess flour.  In a large bowl, whisk the whole-wheat flour, white flour, baking soda, salt, and brown sugar.  Mix in molasses and buttermilk until just combined.  Pour batter into prepared pan.  Bake for 40 minutes (I had to cook it a lot longer then this), or until done.  Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

Mike LOVES this bread.

I think it's a great breakfast bread served warm!

Flaky Buttermilk Biscuits

2 c. all-purpose flour

4 t. baking powder

1/2 t. salt

2/3 c. shortening or margarine

3/4 c. buttermilk

Heat over to 425 degrees.  In a large bowl combine flour, baking powder and salt.  Cut in margarine until crumbly.  Stir in buttermilk just until moistened.  Turn dough onto lightly floured surface; knead until smooth about 1 minute.  Roll out dough to 3/4 " thickness.  Cut into 8 (2 ") biscuits.  Place one inch apart on cookie sheet.  Bake for 10-14 minutes or until lightly browned.  Yields; 8 biscuits.

EZ White Bread

Original Recipe From Everyday Food Storage

1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

This bread reminds me of one of my favorite Utah breads...Grandma Sycamore's {What we call..."Granny Bread" in our household}. Living in Alaska you can't find any bread that even comes close. But when I tried this white bread recipe, it was as close as you can get. :)

It's also recommended to add all the dry ingredients into a large ziplock bag, and store in the refrigerator for easy use next time.

*Please remember this recipe is only for 1 loaf. You'll want to double it....believe me!*

Brown Sugar Muffins

Digi Kit Used: All Star By: kristin cronin-barrow

1/2 c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. milk
nuts (optional)

Cream together first 3 ingredients; add vanilla. Put dry ingredients in sifter and add alternately with milk. Add nuts and pour into greased muffin tins. Makes 1 dozen. Bake at 375 Degrees for
20-30 minutes.

These were the most picture perfect muffin..and not to mention YUMMY! I thought these tasted more like a cupcake then a muffin (although...I'm NOT complaining).

Sky High Biscuits

Sky High Biscuits from neighbor Patty Smith

3 c. white flour (or 2 c. white and 1 c. wheat)

4 1/2 t. baking powder

2 T. sugar

1/2 t. salt

3/4 t. cream of tartar

3/4 c. butter or margarine

1 egg beaten

1 c. buttermilk

Combine flour, baking powder, sugar, salt & cream of tartar. Cut in butter until mixture resembles cornmeal. Add egg and milk stirring quickly and briefly knead on a lightly floured board. Cut out biscuits, or simply drop them on a greased cookie sheet.

Bake at 450 degrees for 12-15 minutes.

Sweet & Moist Cornbread*

(From Sister Sonja Patterson)

3 c. flour
1 1/3 c. sugar
1 c. corn meal
2 T. baking powder
1 t. salt
2 1/2 c. milk
4 eggs
2/3 c. oil
6 T. butter, melted

Preheat oven to 350 degrees. Combine flour, sugar, corn meal, baking powder and salt in bowl. Combine milk, eggs oil and butter in bowl; mix well. Add to flour mixture. Stir just until blended. Pour into a greased 9 x 13 inch pan. Bake 35 minutes or until tooth pick comes out clean.

I tried this recipe out of my Fairbanks Stake Cookbook. The recipe actually was submitted by Sister Patterson whom is a wonderful cook.
This cornbread is a delicious moist and sweet cornbread. It almost reminds me of the cornbread that is served at Marie Callenders.

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Army Rolls*

With Picture
Without Picture

1/2 c. warm water

2 T. yeast

1 t. sugar

Combine and set aside

7 c. flour

1/3 c. sugar

2 t. salt

1 c. instant powdered milk

Combine in large bowl. Make an indentation in the middle. Fill indentation with the following:

2 c. warm water

1/2 c. oil

2 beaten eggs

Also, add yeast mixture at this time. If it is too sticky, you may add flour. Let rise for 45 minutes or until doubled. Form into rolls and let rise 30 minutes. Bake at 350 degrees for 20 minutes or until light brown.

These are wonderful rolls! They are great for a potluck or church functions because they make so many. This made nearly 2 pans of rolls.

Love this recipe and want to add it to your collection?

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Olive Garden Breadsticks*

Recipe from ABC News

Ingredients

2 tablespoons granulated sugar

3/4 teaspoon active dry yeast

1 cup plus 1 tablespoon warm

water (105 to 115 degrees F)

16 ounces bread flour (3 cups)

1 1/2 teaspoons salt

1/4 cup (1/2 stick) butter, softened

On top:

2 tablespoons butter, melted

1/2 teaspoon garlic salt

Cooking Directions

Dissolve the sugar and yeast in the warm water in a small

bowl or measuring cup and let the mixture sit for 5 minutes,

or until it becomes foamy on top.

Combine the flour and salt in a large bowl. Use the paddle

attachment on a stand mixer to mix the softened butter into

the flour. If you don't have a stand mixer, use a mixing spoon

to combine the butter with the flour. When the yeast mixture

is foamy, pour it into the flour mixture and use a dough hook

on your mixture to combine the ingredients and knead the

dough for approximately 10 minutes. If you don't have a stand

mixer, combine the ingredients and then knead the dough

by hand on a countertop for 10 minutes.

Place the dough in

a covered container and let it sit for 1 to 1 1/2 hours, until it

doubles in size. When the dough has doubled, measure out 2-ounce portions

and roll the dough between your hands or on a countertop

to form sticks that are 7 inches long. Place the dough

on parchment paper-lined baking sheets, cover and set aside

for 1 to 1 1/2 hours, or until the dough doubles in size once

again.

Preheat the oven to 400 degrees F.

Bake the breadsticks for 12 minutes, or until golden brown.

When the breadsticks come out of the oven, immediately

brush each one with melted butter and sprinkle with a little

garlic salt.

Makes 12-13 breadsticks

Pumpkin-Swirled Cinnamon Rolls*

Recipes from:

Original Recipe: Bakers Banter {has a great picture tutorial}
Modified Recipe: Perry's Plate {has a great picture tutorial}
Modified Again: By Me!

Dough:
1 cup canned pumpkin
2 large eggs
2 T.- 1/4 cup lukewarm water (I used 1/4 c.)
1/4 cup soft butter
2 1/2 cups all-purpose flour
1 3/4 cups white whole wheat flour
1/4 cup nonfat dry milk
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves, optional
6 tablespoons brown sugar, light or dark
2 teaspoons salt
2 teaspoons instant yeast

Filling:
1 cup sugar
1-2 tablespoons cinnamon
1/4 cup minced crystallized ginger

Glaze:
1 cup powdered sugar
1 tablespoon butter
Vanilla or Almond Extract
1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze

Mix and knead all of the dough ingredients together by hand, kitchen aid, or breadmachine (which is what I use...put it on the dough cycle and let it work it's magic) until you've made a soft, fairly smooth dough.



Cover the bowl, and allow the dough to rise for 1 1/2 - 2 hours, until it's almost doubled.

 Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin - about 1/8th of an inch. Mix the filling ingredients and spread a thin layer over the dough, leaving one short edge free of filling. Sprinkle with crystallized ginger, if desired.



Starting with the short end that's covered with filling, roll the dough into a log.

 Cut the log into nine 1 ½"-thick rolls.

 Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside in a warm place, covered, to rise for 1 hour, or until the rolls look puffy.



Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.



To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.

 Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.



Yield: 9 rolls.

These were so yummy! It made a perfect Thanksgiving morning breakfast.
My only complaint is that the rolls seemed to dry out quickly..so make sure to keep them covered when not in use. Just pop them in the microwave for a few seconds to make them more soft.

Easy Crusty Bread Bowls*

5-6 c. flour
2 T. yeast
2 T. sugar
1 T. salt
2 c. hot water

Mix 4 cups of flour with yeast, sugar and salt. Add 2 cups hot water. Mix in additional flour until bread dough is formed, and not too sticky. {We used about 6 cups total} Let rise for 15 minutes. Punch down and shape into round loaves. Set on greased cookie sheet. Place in COLD oven. Place a casserole pan of hot water on the bottom rack. Let rise for about 15 minutes. Turn oven on to 400 degrees and bake for 30-35 minutes or until it's a nice golden brown color. Remove from oven and butter the tops. Cool for about 10 minutes. Cut a hole into the top of the bread bowl {be careful not to cut all the way through the bread} and fill with soup. Yum!!

I actually just mixed this all in my bread machine. It was really easy. I also wanted to note that I left the pan of hot water in the oven while I cooked the bread, that's what made it crusty on the outside.


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*Blueberry Muffins {My kids favorite}

1/2 c. butter
1 1/4 c. sugar
1/2 c. milk
1/2 t. salt
2 c. flour
2 eggs
2 t. baking powder
2 1/2 c. blueberries
2 t. sugar for top

On low speed {in mixed or kitchen aid} cream butter and sugar until fluffy. Add eggs, one at a time, until blended. Sift flour, salt and baking powder together in a separate bowl. Add alternately with milk. Remove 1/2 c. berries and mash them with a fork before adding them to the batter {we skipped this step}. Roll the remaining blueberries in a little flour (so they won't sink) and gently stir in. Grease muffin tins-bottom and sides. Fill the cups 7/8 full. { Or use disposable muffin cups} Sprinkle sugar over the top of each muffin. Bake at 375 degrees for 20-25 minutes. Cool in pan for about 30 minutes.

Love this recipe and want to add it to your collection?

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4.Print

Zucchini Bread

1 c. vegetable oil
3 c. zucchini, shredded
3 eggs
2 c. sugar
1 t. vanilla
3 c. flour
1 1/2 t. baking soda
1 t. salt
1 T. cinnamon

Optional:
Chocolate chips
Nuts

Shred Zucchini. In a large mixing bowl or kitchen aid, add oil, eggs and vanilla and blend well. Sift dry ingredients into a mixing bowl. Add zucchini mixture and stir well. Pour into two medium greased loaf pans. Bake at 350 for 30-35 (maybe a little longer) minutes or until a knife inserted in center comes out clean.

Tomato, Mozzarella and Basil Bruschetta

Recipe from Giada De Laurentiis

• 1 (32-ounce) can whole tomatoes, drained
• 1 cup fresh basil leaves, washed and spun dry
• 4 tablespoons extra-virgin olive oil
• 6 cloves garlic, peeled
• Kosher salt and freshly ground black pepper
• 2 large French baquettes, sliced 1-inch thick (about 36 slices)
• 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Directions

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.

Sweet Cornbread

1 box Jiffy cornbread mix

1 box Jiffy yellow cake mix

2 T. vegetable oil

1T. sugar

Prepare mixes separately per package directions. Pour the two prepared mixes together. Add 2 tablespoons vegetable oil and 1 T. sugar and mix well.
Pour into a greased and floured 9 x 13" pan. Bake at 350 degrees until golden brown (I think it took about 45 minutes). Serve warm with honey butter.

Macaroni Grill Foccacia Bread

Recipe from Kari

1 T. dry yeast

1 T. Canola oil

1 T. sugar

Non stick cooking spray

1 c. warm water

2 T. margarine

2 1/2 c. white flour

1/4 c. fresh rosemary; chopped (or 2 T. dried)

1 T. Salt

Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c. of flour and salt. Knead for about 10 min. or process in food processor for 15 sec until smooth and elastic; add flour in necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 hour, until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9" square cake pans with nonstick spray. Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 minutes. Preheat oven to 450 degrees. Lightly sprinkle salt over the loaves. Bake for 20-25 minutes, until lightly browned.

Giant Four Leaf Clover Rolls

Follow your favorite Roll Recipe. When it comes time to add the milk or water to the recipe, also add a few drops of green food coloring.

I made these rolls following the

Lion House Roll recipe which can be found HERE.

Shape the rolls into 4 round balls, and make the shape into a 4 leaf clover. Add a stem.

Bake according to roll recipe.