Healthy Blueberry Scones

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup of rolled oats
• 1/4 cup of sugar
• 1 teaspoon baking powder
• 1/2 cup of skim milk
• 3 teaspoons of cooking oil
• 1 egg white
• 1 cup fresh blueberries

Directions:

Preheat oven to 400 degrees. 

Spray baking sheet with nonstick spray.  In a large bowl, combine flour, oats, sugar, and baking powder.  In another bowl, stir together milk, oil and egg white.   Add liquid mixture and blueberries to dry mixture and stir until just moistened. 

On a lightly floured surface, knead dough 10 times.  Roll dough into 3/4 inch thickness.  Cut dough into 12 pieces and transfer to baking sheet. 

Bake for 15-18 minutes or until golden brown  Cool on wire rack. 

English Muffin Bread

Ingredients:

• 5 cups all-purpose flour, divided
• 2 packages (1/4 ounce each) active dry yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/4 teaspoon baking soda
• 2 cups warm milk 
• 1/2 cup warm water
• Cornmeal

Directions:

In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking
soda. Add warm milk and water; beat on low speed for 30 seconds,
scraping bowl occasionally. Beat on high for 3 minutes.

Stir in remaining flour (batter will be stiff). Do not knead. Grease
two 8-in. x 4-in. loaf pans. Sprinkle pans with cornmeal. Spoon
batter into the pans and sprinkle cornmeal on top. Cover and let
rise in a warm place until doubled, about 45 minutes.

Bake at 375° for 35 minutes or until golden brown. Remove from
pans immediately and cool on wire racks. Slice and toast. Yield: 2
loaves.

Ice Cream Bread

Ingredients:

• 2 cups of vanilla ice cream
• 1 1/2 cups of all-purpose flour
• 1/2 cup of mini chocolate chips
• Sprinkles

Direction:

Preheat oven to 350 degrees

Soften ice cream so that it is not completely frozen and can mix.

Mix ice cream, flour and chocolate chips until thoroughly incorporated.

Grease and flour bread pan.

Pour mixture into pan and coat top with sprinkles.

Bake for 45 minutes or until knife come out smooth.

Rest for 30 minutes before removing from pan.

Chocolate Chip Banana Bread

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
3 eggs, slightly beaten
Juice of 1/2 orange (about 3 tablespoons)
1 cup sugar
1/2 cup unsalted butter (1 stick), plus extra for greasing the pan, at room temperature
3 ripe bananas, mashed
3 tablespoons mini chocolate chips
2 tablespoons confectioners' sugar, for dusting

Special equipment: 1 1/2-quart glass loaf pan
 

Directions:

Preheat the oven to 350 degrees F. 

Sift together the flour, baking soda and salt in a medium bowl. Mix together the vanilla, eggs and orange juice in a measuring cup or small bowl. Cream the sugar and butter in a medium bowl until pale yellow and fluffy, about 5 minutes. Add in the egg mixture and beat until creamy. Mix in the bananas until smooth. Pour the flour in 2 batches into the batter and mix on low speed until incorporated. Stir in the chocolate chips with a wooden spoon. Pour into a greased loaf pan and bake 1 hour, covering lightly with foil if the top gets too brown. Cool, remove from the pan and slice. Serve dusted with the confectioners' sugar

Hushpuppies

Ingredients:

6 cups peanut oil
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten

Directions:

Using a deep pot, preheat oil for frying to 350 degrees F.

Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.

Southern Hoecakes

Ingredients:

• 1 cup self-rising flour
• 1 cup self-rising cornmeal, or from a mix
• 2 eggs
• 1 tablespoon sugar
• 3/4 cup buttermilk
• 1/3 cup plus 1 tablespoon water
• 1/4 cup vegetable oil or bacon grease
• Oil or butter for frying

Directions:

Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.

Orange Rolls

Ingredients:
1 1/4 cups milk, heated to 115°
1 (1/4-oz.) package active dry yeast
1/3 cup sugar
2 tablespoons unsalted butter, melted, plus 16 tablespoons, softened
1 1/2 teaspoons kosher salt
1 large egg, lightly beaten
4 cups flour
1/2 cup packed light brown sugar
1/3 cup orange zest (from about 4 oranges)
3 cups confectioners’ sugar
1 teaspoon orange extract (not optional)
1 teaspoon vanilla extract
1 tablespoon fresh orange juice

Directions:

Make the dough: Combine the milk and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Stir in sugar, melted butter, 1 teaspoon kosher salt, and egg; add flour, and mix on low speed until dough forms. Increase speed to medium-high; knead until smooth, about 8 minutes. Transfer to a large bowl and cover with plastic wrap; let sit until dough doubles in size, about 1 1/2 hours.

 Meanwhile, beat softened butter, brown sugar, and zest in a bowl (you’ll need to clean the bowl of your mixer before starting this step) on high speed of a mixer until smooth, about 2 minutes. Add remaining salt, confectioners’ sugar, and extracts; beat until smooth, about 2 minutes. Transfer 1/4 cup of the filling to a bowl; stir in orange juice to make an icing.Set filling and icing aside.

Transfer dough to a work surface; using a rolling pin, roll dough into an 18″ × 10″ rectangle, and spread filling evenly over dough. Lift up bottom edge of dough and roll it into a log; trim ends and cut log into 12 rounds. Transfer rounds cut side up to a greased 9″ × 13″ baking dish; cover with plastic wrap.

Chill 6 hours or overnight.

Heat oven to 375°. Uncover rolls and bake until golden brown, about 25 minutes. Drizzle icing over rolls before serving.

Garlic Herb Knots

Ingredients:

1/2 recipe Simple Pizza Dough, recipe follows
16 tablespoons (2 sticks) unsalted butter, room temperature
2 tablespoons fresh thyme leaves, minced
2 tablespoons fresh rosemary leaves, minced
3/4 cup grated Parmesan, divided
10 cloves garlic, grated
Bench flour
2 teaspoons kosher salt

Simple Pizza Dough:
1 3/4 cups warm water (105 to 110 degrees F)
1 envelope active dry yeast (2 1/4 teaspoons)
2 teaspoons sugar
3 tablespoons olive oil
4 cups bread flour, plus more for dusting
2 teaspoons salt
Nonstick spray

Directions:

Prepare the recipe for Simple Pizza Dough (below). While the dough is rising, prepare the remaining ingredients for the garlic knots and preheat the oven to 375 degrees F.

Mix the butter with the thyme, rosemary, 2 tablespoons Parmesan and garlic.

Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough.

Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet.

Sprinkle the knots with some of the Parmesan and bake until golden brown, 15 to 20 minutes.

Meanwhile, in a small saucepan over low heat, melt the remaining herb butter. 

Once the knots come out of the oven, baste them with the melted butter and sprinkle them with the remaining Parmesan. 

Directions for the Pizza Dough:
 

In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. 

Cheesy Bacon Pull Bread

Ingredients:

1 pound bacon, cooked till crispy and crumbled
1 Tbsp oil
1/2 cup finely chopped green pepper
4-5 green onions, sliced
24 dinner rolls, thawed but still cold
6 Tbsp butter, melted
1/2-3/4 cup grated Cheddar cheese


Directions:

Saute green pepper and onions in oil till tender.

Cut rolls in quarters and place in a large mixing bowl. Periodically stir in some of the melted butter so they don't stick together.

Add remaining ingredients and the rest of the butter.

Mix everything together till well combined. Dump everything into a well greased Bundt pan.

Let raise till doubled, about 30-60 minutes. Bake at 350 for about 30 minutes, then invert onto a serving plate.

Mini Garlic Monkey Bread

Ingredients:

 

2 (7.5 oz) cans buttermilk biscuits
6 Tbsp butter, melted
3 cloves garlic, minced
2 Tbsp dried parsley flakes
1/4 cup grated Parmesan cheese plus 2 Tbsp. additional to sprinkle on top if desired

Instructions:

 

Cut biscuits into 4 pieces and place in a bowl. I like to use kitchen shears of a pizza cutter to the cut up the biscuits.

Combine the melted butter, garlic, parsley, and 1/4 cup Parmesan cheese together and pour over the biscuit pieces.

Gently toss the biscuit pieces to get evenly coated with the butter mixture.

Using a 12 cup muffin tin, place 6-7 pieces of the coated biscuit dough into each muffin cup. Use the additional 2 Tbsp of Parmesan cheese to sprinkle on top of the breads in the muffin cups.

Bake at 400 degrees for 12-14 minutes until golden brown. Serve warm. Makes 12 mini garlic monkey breads.

Raspberry Lemon Loaf

Ingredients:

 

For the Loaf:

1 ½ cups all-purpose flour + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup low-fat buttermilk
1 ¼ cups sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1 1/4 cups raspberries, fresh or frozen, thawed and rinsed, divided

For the Raspberry Topping:
1/2 tablespoon lemon juice
1/2 tablespoons framboise liqueur or water
1/2 tablespoons sugar

For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar

Directions:

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
 
In a medium bowl, sift together flour, baking powder and salt; set aside.
 
In a large bowl, whisk together the buttermilk, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
 
In a separate bowl, mix 1 cup of raspberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour into prepared loaf pan.
 
In a small blender, blend the lemon juice, remaining ¼ cup raspberries, framboise liqueur, and sugar. Blend until smooth. Strain through a fine mesh strainer to remove seeds and drizzle lightly on top of the batter. Use a toothpick to swirl into the batter.
 
Bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
 
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
 
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

Yields: 1-9x5 loaf

Angel Corn Sticks

Dilly Casserole Bread

Christmas Fruit Loaf

Ingredients:

Dough
4 1/4 cups all-purpose flour, divided
3 tablespoons granulated sugar, divided
1/3 cup chopped almonds
1/3 cup raisins
1/4 cup nonfat dry milk
2 tablespoons chopped candied citron
2 tablespoons chopped candied lemon peel
2 tablespoons chopped candied orange peel
1 teaspoon salt
1 teaspoon grated lemon rind
1/2 teaspoon ground cardamom
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
6 tablespoons butter or stick margarine, softened
1 teaspoon vanilla extract
2 large eggs, lightly beaten
Cooking spray
1 tablespoon fat-free milk
1/8 teaspoon salt
1 large egg
1 tablespoon granulated sugar

Glaze
1/2 cup powdered sugar
2 teaspoons water
1/4 teaspoon almond extract

Directions:

To prepare dough, lightly spoon flour into dry measuring cups, and level with a knife. Combine 4 cups flour, 2 tablespoons granulated sugar, almonds, and the next 8 ingredients (almonds through cardamom) in a bowl.

Dissolve 1 tablespoon of granulated sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in butter, vanilla, and 2 beaten eggs until well-blended. Gradually add flour mixture; stir to combine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 45 minutes. Dough will not double in size.(Press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; let rest 5 minutes. Roll into an 11 x 9-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour and 30 minutes.

Preheat oven to 375°.

Uncover the dough. Combine fat-free milk, 1/8 teaspoon salt, and 1 egg; brush lightly over loaf. Sprinkle with turbinado sugar. Bake at 375° for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

To prepare glaze, combine the powdered sugar, water, and almond extract in a small bowl. Drizzle over loaf.

Honey Oatmeal Bread

Ingredients:

4-½ teaspoons Active Dry Yeast
½ cups Honey
4 Tablespoons Butter
2-¼ cups Water
1 Tablespoon Salt
2-¾ cups All-purpose Flour
4 cups Whole Wheat Flour
1 cup Quick Cooking Oats
1 whole Egg

Directions:

In a medium bowl (or in a saucepan), heat the butter and honey until the butter is melted. Remove from heat and add the water; the mixture should be warm (110-120 degrees). Stir in the yeast and let sit until bubbly, about 10 minutes (this is called making a sponge).

In the bowl of a stand mixer fitted with a dough hook, combine salt, yeast mixture, 2 cups whole wheat flour and 1 cup all-purpose flour. With mixer on low, gradually blend liquid into dry ingredients until just blended. Increase the speed to medium, beat for two minutes, occasionally scraping bowl. Gradually beat in the egg and one cup of whole wheat flour to make a thick batter. Continue beating for two minutes. Stir in oats, 1 cup whole wheat flour and 1 cup all purpose flour. Knead till smooth and elastic. Use more flour if dough is too sticky (I usually add about 2/3 cup more).

Place in a greased bowl and cover. Let rise in a warm place until doubled, about 1 hour.

Punch the dough down. Turn onto a floured surface; cover with the bowl and let rise for 15 minutes. Shape into two loaves and let rise for 1 hour in greased 9 x 5 loaf pans.

Bake at 350 degrees (F) for 35 to 40 minutes.

Lemon Banana Bread

 

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup coarsely chopped bittersweet chocolate
2 large eggs, lightly beaten
1 1/2 cups mashed, very ripe bananas (~3 bananas)
1/4 cup whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract 

For the glaze:

1/2 cup sifted dark brown sugar
1/2 cup confectioners' sugar
 4 teaspoons freshly squeezed lemon juice

Directions:

Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.

In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.

In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. You want to get that beautiful color on the cake, but at the same time you don't want to bake all the moisture out of it. So the minute you're in that zone, pull it. Erring on the side of under-baking versus over.

Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.

While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.

Pepperoni Pizza Monkey Bread

Ingredients:

2 cloves garlic, thinly sliced
4 Tbsp butter
2 lbs pizza dough
6 oz mozzarella cheese, cut into small cubes (you'll need ~48 pieces)
48 slices of pepperoni (from 1 package)
2-3 cups marinara sauce, warmed, for serving

Directions:

Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.

Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.

Pull off large marble-sized balls of dough and flatten (a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.

Pepperoni Pizza Monkey Bread
Wrap the dough around the pepperoni and cheese, pinching well to seal.

Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low and my hands butter free - buttery hands make it hard to get the pizza balls to seal).

Repeat until all of the dough is used.

Cover and let sit for 30 minutes, while preheating the oven to 400.

Bake for ~35 minutes, until the top is very brown.

Remove from the oven and let sit for 10 minutes.

Turn out onto a platter and serve with warmed marinara sauce for dipping.

Oatmeal Banana Bread

Ingredients:

3 very ripe bananas

3/4 cup packed brown sugar

1/4 cup canola or other vegetable oil

2 large eggs

1 tsp. vanilla

1 1/2 cups flour (I usually use half all-purpose, half whole wheat)

1/2 cup oats

1 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. salt

a handful of raisins

Directions:

Preheat the oven to 350°F.

In a large bowl, mash the bananas, sugar, oil, eggs and vanilla with a potato masher – don’t worry about getting all the lumps out. It will look sort of cottage-cheesy.

Add the flour, oats, cinnamon, baking soda and salt and stir until almost combined; add raisins and stir just until blended. Spread into an 8”x4” loaf pan that has been sprayed with non-stick spray and bake for 50 minutes, until golden and cracked on top and springy to the touch.

English Muffins

Ingredients:

1/2 cup powdered milk

1 tablespoon sugar

1/2 teaspoon salt

1 tablespoon butter (melted)

1 cup hot water

1 envelope dry active yeast

1/8 teaspoon sugar

1/3 cup warm water

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

corn meal

Directions:

Combine the powdered milk, sugar, salt, butter and water and stir until the sugar and salt have dissolved.

Combine the yeast, sugar and water in another bowl and let sit until frothy.

Combine the mixtures and mix in the flour.

Cover and let sit in a warm spot for 30 minutes.

Mix in the salt and baking soda.

Place the 3 inch metal rings on a pan heated to medium-low.

Sprinkle some cornmeal into each ring and then place 1/4 cup of the batter into each one.

Cover and cook until golden brown, about 5-6 minutes.

Sprinkle the tops with cornmeal, flip the rings using tongs and cook until golden brown on the other side, about 5-6 minutes.

Repeat until you have cooked them all.

Tips: You could use cookie cutters, tuna cans or mini spring form pans that are about 3 inches instead of getting dedicated English muffin rings.

Chocolate Zucchini Bread

Ingredients:

1 cup brown sugar
1 cup sugar
1/2 cup margarine
1/2 cup oil
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 1/4 teaspoons baking soda
5 tablespoons cocoa
2 1/2 cups grated zucchini
1/2 cup milk chocolate chips
1/2 cup raisins
1/2 cup chopped nuts (optional)

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix the sugars, oil, and margarine together. Add the egg into the mixture one at a time. Mix in the buttermilk and vanilla. 

In a small bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa. Add in the zucchini and dry mixture by alternating. Add in the chocolate chips, raisins, and nuts.

Grease two loaf pans and pour the batter into it. Bake in a 350 degree oven for 1 hour.