Breads, Muffins, Rolls, Quick Breads

warning: Creating default object from empty value in /home6/michelt9/public_html/modules/taxonomy/taxonomy.pages.inc on line 33.
breads-muffins-rolls-quickbreads

Bisquick Cinnamon Rolls

Ingredients:
Dough
2 1/2 cups Bisquick
2/3 cup of milk
2 T melted butter

Filling:
1 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon
1/2 cup chopped nuts
3/4 cup butter, melted and cooled

Glaze:
1 cup powdered sugar
1-2 Tablespoons milk
1 teaspoon vanilla

Directions:
In a large bowl, Combine Bisquick, butter, milk, in a bowl using a fork. Mix just until all combined to create a dough.

Amish Cinnamon Bread

Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

Directions
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda.
Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).
Mix in separate bowl the 2/3 c sugar and cinnamon.
Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.

Southern Buttery Amish Cornbread Recipe

12 tablespoons butter
1 cup sugar
3 large eggs, beaten
1 2/3 cups milk
3 1/4 cups flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
Directions:

Preheat the oven to 350* F.

Lightly grease a 12 inch cast iron skillet and set aside.
Cream the butter and sugar in a medium mixing bowl until light and fluffy.
In a small bowl, combine the eggs and milk.

In a third (medium) bowl, combine the flour, cornmeal, baking powder, and salt. Add the egg and cornmeal mixtures alternately to the butter mixture, stirring well between additions.

Amish Cinnamon Bread

Batter:
1 cup butter, softened...
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/Sugar Mixture:
2/3 cups sugar
2 teaspoons cinnamon

Directions
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda.
Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).

Mix in separate bowl the 2/3 C. sugar and cinnamon.
Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.

The Easiest Pizza Dough

1 C. Greek Yogurt
1 C. Self Rising Flour

That's it !!

Cherry Coffee Cake

1 C. margarine
1 1/2 C. sugar
4 eggs, well beaten
1 tsp. vanilla
3 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 can cherry pie filling

Glaze:
1 1/2 C. powdered sugar
2 tbsp. melted butter
Milk - enough to make a thin consistency

Preheat oven to 350 degrees.
Cream margarine and sugar; add well-beaten eggs and vanilla. Sift and add dry ingredients.
Spread 2/3 of dough in a greased 9 x 9 inch cake pan.
Cover with cherry pie filling.
Spoon remaining dough in dabs over the top.

Bake for 30-40 minutes.

Easiest Yeast Rolls

1 pack yeast
3/4 cup warm water
2 1/2 cups Bisquick
1 Tbsp sugar
1/4 cup melted butter

Preheat oven to 400 degrees.

Dissolve yeast in water.

Put Bisquick, sugar, and yeast in a large bowl mix well flour your work surface turn dough out knead for 12-15x shape into rolls place in a greased pan cover with damp towel let rise 1 hour brush with melted butter bake for 12-15 minutes add more butter.

Cake Doughnuts

2 eggs, beaten
1 C. sugar
1 C. buttermilk
1/3 C. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 C. flour

Mix and leave in refrigerator overnight (makes easier to handle).
Roll doughout and cut doughnuts with a cutter.
Place in very hot oil.
Turn doughnuts as soon as they surface.

When frying in hot oil, these need to be watched so they won't burn.

Apple Pancakes

2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 C. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 C. pancake mix

Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly.
Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil.
Pour this mixture over the apple mixture.

Bake at 400 degrees for 12 minutes.
Serve with powdered sugar or syrup.

Grands!® Monkey Bread

1/2 cup granulated sugar *
1 teaspoon cinnamon *
2 cans (16.3 oz each) pillsbury® grands!® homestyle refrigerated buttermilk biscuits *
1/2 cup chopped walnuts, if desired *
1/2 cup raisins, if desired *
1 cup firmly packed brown sugar *
3/4 cup butter or margarine, melted *

1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray.
In large -storage plastic food bag, mix granulated sugar and cinnamon.

2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat.

Pepperoni-Pizza Monkey Bread!

2 tablespoons butter, melted *
1 teaspoon garlic salt *
1 can pillsbury® grands!® flaky layers refrigerated biscuit *
1 can (14.5 oz) muir glen® organic diced tomato, drained *
1/2 teaspoon sugar *
1/2 teaspoon salt *
1 1/2 teaspoons Italian seasoning *
4 slices (1/4 inch thick) fresh mozzarella cheese *
1 cup mini pepperoni slices *

Heat oven to 375°F. Spray 4 (4-inch) tart pans with cooking spray.

In medium bowl, beat butter and garlic salt with whisk. Separate dough into 8 biscuits; cut each into quarters. Dip biscuit pieces into butter

Homemade Baguette

3/4 cups warm water
1 package dry yeast (2 1/4 tsp)
1 tsp sugar
1 1/2 cups plus 2 Tbsp flour
1 tsp salt

In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.

In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture.
Mix in stand mixer with dough hook until the dough becomes a smooth ball - approximately 5 minutes.
Shape into baguette. Place on lightly greased cookie sheet (or silpat). Cover and let it rise for 30 minutes.

7 Up Biscuits

2 C. Bisquick mix
1/2 C. sour cream
1/2 C. 7up
1/4 C. Melted butter

Preheat oven to 450º
Cut sour cream into your Bisquick mix, then add 7up – it will make a soft dough.
Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9″ square baking pan.

Cut your biscuits up and arrange them in pan on top of melted butter.

Bake 12-15 minutes or until golden brown.
http://www.plainchicken.com/2010/04/

7-Up Biscuits

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out.
Cut in to 9 biscuits.
Melt 1/4 cup butter in a 9 inch square pan.

Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

White Chocolate Scones

2 C. All-purpose flour
1/3 C. Granulated sugar
2 tsp. Baking powder
1/2 tsp. Salt
1/4 C. Unsalted butter, chilled
1/2 C. Heavy (whipping) cream
1 lg Egg
1 1/2 tsp. Vanilla extract
6 oz White chocolate, cut into 1/2 inch chunks

Preheat oven to 375 degrees.
In a large bowl, stir together the flour, sugar, baking powder, and salt.
Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.
With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.

Logan's Roadhouse Buttery Dinner Rolls

Ingredients:
3 cups all-purpose flour
2 packages (.25 ounce size) active dry yeast
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk
1 1/4 cup warm water (105-115 degrees F)
1 large egg, slightly beaten
8 tablespoons butter, melted
2 tablespoons butter-flavored vegetable shortening

Directions:
Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside.

Best Banana Bread

1 8oz. Package cream cheese (softened)
1 cup sugar
1/4 cup margarine
1 cup mashed bananas
1 teaspoon pure vanilla
2 eggs
2 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp soda
1 cup chopped walnuts

Combine cream cheese, sugar, vanilla and margarine, mixing until well blended. Blend in bananas and eggs.
Combine remaining ingredients. Add to banana mixture, mixing just until moistened.
Pour into a greased and floured 9 by 5 loaf pan.
Bake 350 for 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool 5 minutes and remove from pan.

Pumpkin Cheesecake Muffins

1 cup pumpkin
2/3 cup packed brown sugar
1 cup milk
1/2 cup vegetable oil
2 eggs
3 cups all-purpose flour
1/2 cup sugar
5 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon cloves
1/2 cup chopped walnuts, or 1/2 cup raisins

Filling Ingredients:
1 8-oz. package of cream cheese
1/2 cup sugar
2 tablespoons unbleached flour
1 egg
1/4 cup sour cream
1 teaspoon vanilla

Apple Muffin Mix

Apple Muffin Mix

2 C. Self rising flour
1/2 C. Sugar
1/4 C. Brown sugar
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1 C. Chopped dried apple

Mix: Combine and store in an airtight container.

Attach this to the Jar:
1 pk Mix
1 Egg
3/4 C. Milk
1/4 C. Vegetable oil

Preheat oven to 400.
Mix all ingredients just until moistened.
Fill greased muffin cups 3/4 full.
Bake 15-18 minutes, or until golden brown.

Grandma's Country White Bread

3 cups luke-warm water
1/4 cup sugar
1 1/2 Tbsp. yeast
1/3 cup oil
1 Tbsp. salt
6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well.
You will need more flour, and it will make a softer, less-coarse bread.)

DIRECTIONS
In a large mixing bowl, dissolve yeast in warm water and sugar.
Let sit 10 minutes. Add the oil. Add the dry ingredients starting with 6 cups of flour.

Copycat Starbucks Pumpkin Bread

1 1/2 C. All Purpose Flour
1 tsp.baking powder
1/2 ttsp. baking soda
1/3 C. butter (melted)
1 can of solid pack pumpkin (approx. 15 oz.)
2 large eggs
2 C. sugar **
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp.salt
1 tsp. vanilla

Heat oven to 350.
Combine dry ingredients and set aside. Mix egg, pumpkin, butter, sugar. Add remaining ingredients.
Mix until well corporated.
Bake 35-50 minutes or bread is set in the middle.

**The recipe originally called for 1 1/2 cups of sugar, but added more, since I prefer a sweeter flavored bread.

Sour Cream Blueberry Bread

2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 C. softened butter
3/4 C. sugar
2 lg. eggs
1 C. mashed bananas
1/2 C. sour cream
1 C. blueberries
1/2 C. chopped pecans

Grease 9"x5" loaf pan.
Sift flour, baking soda, salt and cinnamon.
Cream butter and sugar until light and fluffy. Add eggs, bananas and sour cream and beat until blended.
Gradually beat in dry ingredients at low speed and beat just until smooth.
Fold in blueberries and pecans.
Pour into pan and bake about 1 hour or until tester comes out clean.

Blueberry Bread

2 C. blueberries, frozen, unthawed
4 C. all-purpose flour, divided
1/2 C. boiling water
4 Tbsp. butter
1 C. orange juice
2 eggs, slightly beaten
2 C. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Topping:
4 Tbsp. granulated sugar
4 Tbsp. all-purpose flour
2 tsp. ground cinnamon
4 tbsp. butter, chilled

Grease two 9 x 5 inch loaf pans.
Sprinkle blueberries with 2 tablespoons flour; toss gently; set aside.
Place boiling water in large bowl. Add butter; stir until melted. Add orange juice, eggs, and sugar. Mix well.

How to Make Pita Bread Video

Chocoalte Chip Muffins

2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
3/4 cup mini semi-sweet chocolate chips
3 tablespoons white sugar
2 tablespoons brown sugar

Directions
1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

Italian Bread

1 tbsp. sugar
2 tsp. salt
2 packages active dry yeast
cornmeal
5 cups all-purpose flour
1 tbsp. butter
water
salad oil
1 egg white

In large bowl, combine sugar, salt, yeast and 2 cups flour.
In 1-quart saucepan over low heat, heat butter and 1-3/4 cups water until very warm (butter doesn't need to melt).

With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium, beat 2 minutes.

Beat in 1/2 cup flour to make thick batter. Continue beating mixture at medium for 2 minutes. Scrape bowl often with spatula.

Banana Bread with Pecans - Tyler Florence

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.

Orange Blueberry Muffins

1 cup uncooked oatmeal
1 cup orange juice
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup canola oil
3 eggs, beaten
1-1/2 cups fresh or frozen blueberries
1 tablespoon grated orange peel

Topping:
1/2 cup finely chopped walnuts
1/3 cup sugar
1 teaspoon ground cinnamon

Combine the oatmeal and orange juice; set aside.
In a large bowl, combine the flour, sugar, baking powder, salt and soda.

Italian Bread

1 tbsp. sugar
2 tsp. salt
2 packages active dry yeast
cornmeal
5 cups all-purpose flour
1 tbsp. butter
water
salad oil
1 egg white

In large bowl, combine sugar, salt, yeast and 2 cups flour.
In 1-quart saucepan over low heat, heat butter and 1-3/4 cups water until very warm (butter doesn't need to melt).
With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium, beat 2 minutes.

Beat in 1/2 cup flour to make thick batter.
Continue beating mixture at medium for 2 minutes. Scrape bowl often with spatula.

Potato Rolls

*1 pkg. active dry yeast
1 1/2 C. warm water
2/3 C. sugar
1 1/2 tsp. salt
2/3 C. shortening
2 eggs
1 C. mashed potatoes
7 to 7 1/2 c. all-purpose flour

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour.
Beat until smooth. Mix in 3 to 3 1/2 more cups flour with spoon until easy to handle.
Knead dough until smooth and elastic on a lightly floured surface.
Place in a greased bowl and turn greased side up. Cover tightly and refrigerate overnight.
(Dough can be kept up to 5 days covered and in refrigerator.)