Skip to content

FitsMyBudget

Shopping, Crafts, and Recipes on a Budget

Archive

Category: Bread Recipes

Ice Cream Bread
 

1-1/2 cups self-rising flour
2 cups very soft vanilla ice cream

Mix together just to moisten flour. Spread evenly in greased 9-in.loaf pan. Bake at 425 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Serve warm. (Do not overmix a quick bread batter like this. The dry ingredients should be moistened but never well beatened.)
_______________________________________
Source: Nancy Carol Elder

You could use this recipe for normal bread loaves but you can also use it for muffins and mini muffins and they are going to be really wonderful because this is a dense bread that is excellent for muffins. You can give them to your kids as a pre – school snack and keep some for home! You are going to use this one again. This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. Here it goes:

Pumpkin Bread Ingredients
• 750 grams canned pumpkin puree
• 400 ml vegetable oil
• 1 kilogram white sugar
• 6 eggs
• 4 3/4 cups all – purpose flour
• 1 1/2 tea spoons baking powder
• 1 1/2 tea spoons baking soda
• 1/4 tea spoons salt
• 1 1/2 tea spoons ground cinnamon
• 1 1/2 tea spoons ground nutmeg
• 1 1/2 tea spoons ground cloves

Instructions
1. Pre-heat the oven to 350 degrees F (or 175 degrees C). Grease and flour three loaf pans.

2. In a large bowl, mix together the pumpkin, the oil, the sugar, and the eggs. Combine the flour, the baking powder, the baking soda, the salt, the cinnamon, the nutmeg, and the cloves. Stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.

3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

You can add raisins, mini chocolate chips (the best), pecans, or walnuts.

Your mouth will start to water 40 minutes in to the baking time as the aroma invades your home. Since this makes 3 loaves, it is a great gift to bring over to neighbors and relatives, also great to freeze and have on hand.

If you want to make it healthier then use only half of the oil, and substitute the rest for unsweetened apple sauce since oil has 10 grams fat per slice. It stays fresh in the fridge for a little over a week but do not rely on this. This lightened version has 168 calories, 1 gram fat per serving (36 servings).

Ben Cook loves pumpkin bread and has a site that is full of different pumpkin bread recipes like an even healthier version of the recipe, fresh pumpkins bread recipe or canned pumpkins and many others.

Rose Petal Rolls
 

1 package dry yeast
2 cups warm water
1/4 cup sugar
3/4 cup Crisco
1 egg, beaten
4 cups self-rising flour
1/2 teaspoon salt

Preheat oven to 450 degrees. Dissolve yeast in warm waster; stir in sugar. Beat in ingredients. Grease muffin tins and spoon 1/2 full of batter. Bake for 10 minutes or until done.

Note: Batter may be kept in a tightly covered container in refrigerator several days and used as needed.
_______________________________________
Source: “kimberly”

Spinach Cheese Bread
 

3 cup bisquick
1/4 cup oil
1 tbsp caraway seed
3 eggs
1 can (11 oz) condensed cheddar cheese soup
1 package (10 oz) frozen chopped spinach, thawed and squeezed to drain
Heat oven to 350°. Grease bottom and sides of loaf pan, 9x5x3 inches, with shortening.

Stir together all ingredients except spinach thoroughly, beat with spoon 1 min. Stir in spinach. Pour into pan.

Bake 55 to 65 min or until toothpick inserted in center comes out clean. Cool 20 min; remove from pan to wire rack. 1 loaf (16 slices)

Diabetic exchanges: 1 starch, 1-1/2 fat
_______________________________________
Source: Unknown

Sunshine Muffins
 

2 eggs
1/2 cup water
1/3 cup milk
2 tablespoons vegetable oil
1 pkg. ( 9 ounces ) yellow cake mix
1 pkg. ( 8-1/2 ounces ) corn bread/muffin mix

In bowl, combine the eggs, water, milk and oil. Stir in and mix well. Fill greased and floured muffin cups 1/2 full. Bake at 350 degrees for 18-22 minutes or until muffins test done. Cool for 5 minutes; remove from pans to wire rack.

Sweet muffins with a smooth texture.
_______________________________________
Source: Nancy Carol Elder

Monkey bread is a sweet, and sticky bread made using a simple caramel sauce and store-bought biscuits. It is a classic breakfast, and snack. Kid, adults, everyone loves monkey bread.

Monkey bread is sinfully easy to make. It only requires 5 ingredients, and takes almost no time. If you have never experienced monkey bread, make it today!

Ingredients:

4 cans of regular sized biscuits

1 1/2 sticks of butter

1 cup packed brown sugar

1 cup white sugar

3 tbsp cinnamon

To Make the Monkey Bread:

Grease a bunt or tube pan. In a ziploc bag mix together the sugar and cinnamon.

Cut the biscuits into halves and quarters, shake in the cinnamon sugar, and layer in the pan. Continue this process until you have cut up and sugar-coated the biscuits.

Pre-heat the oven to 350 F.

Melt the butter and brown sugar, boil for a few minutes (or until it starts to darken slightly) then pour over the biscuits.

Bake for 20-30 minutes.

Let the pan cool down for 10-15 minutes before you flip it on to a plate!

The Final Result: Butter and sugar bliss!

The bottom (top when you pull it out of the oven) is chewy and crispy.

But, when you flip it out of the pan it looks even more amazing. The caramel sauce runs down the sides and you can see how it perfectly caramelized the top of the bread.

Next time: I want to layer in some dried cherries and macadamia nuts.

Interested in all things sticky and sweet? Check out more recipes here!

Dutch Oven Bread
 

1/2 cup warm water
3 package dry yeast
1/2 cup [scant] sugar
8 cups all- purpose flour
1 Tablespoon salt
2 & 1/2 to 3 cups warm water

In a small bowl let yeast dissolve in the half cup warm water. Then stir in sugar till dissolved. Let stand 10 to 15 minutes till mixture becomes bubbly.

In a large bowl combine flour and salt. Gradually add the 2 & 1/2 cups warm water, also the dissolved yeast stirring until dough becomes stiff. Place dough ball in a grease bowl, cover with a damp cloth and let rise to double in bulk. Punch down and fashion into a round loaf. Place in a thoroughly grease Dutch oven [10 inches in diameter and 3 inch deep] Grease lid and fit snugly. let dough rise until it touches top of lid. Bake in 350 degrees. Note bake in a [preheated] oven for one hour. Remove lid and bake 10 minutes more to brown crust. Turn out onto rack to cool
_______________________________________
Source: Jeannie & Joe Vaillancourt

Cheesy Pizza Bread
 

1 6 1/2 ounce package pizza crust mix
2 tablespoons butter melted
1/2 teaspoon dried minced garlic
1/2 teaspoon dried Italian seasoning crushed
1/4 teaspoon seasoned salt
1 cup shredded mozzarella cheese

Prepare pizza crust mix according to package directions. Pat in to a 12 inch pizza pan. In a small bowl combine butter, garlic, Italian seasoning and seasoned salt. Brush on to the prepared pizza crust. Sprinkle with cheese. Bake at 450 degrees for 12 to 15 minutes or until golden brown. Serves 10 to 12.
_______________________________________
Source: Unknown

Pumpkin Cheese Bread
 

2 1/2 cups sugar
1 (8oz) pkg. cream cheese
1/2 cup butter
4 eggs
1 (16oz) can pumpkin
3 1/2 cups flour
2 tsp. baking soda
1 tsp salt
1 tsp. cinnamon
1/2 tsp baking powder
1/4 tsp ground cloves

Combine sugar, cream cheese and butter, mixing at med. speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Pour into 2 greased and floured 9×5 inch loaf pans. Bake at 350 degrees for 1 hour or until test done. cool on wire racks.
_______________________________________
Source: Susanna Freeman

While most Americans probably aren’t familiar with this dish, it is something that most any Brit is well familiar with. Traditionally a desert recipe, I could see having something like this for breakfast, lunch, or dinner. Joking aside, this dish is rich and resembles french toast. If you are intrigued, give it a try.

Ingredients

  • 10-15 pieces of bread
  • 4 egg yolks
  • 1/2 cup of superfine sugar
  • 1 cup of cream
  • 2 cups of milk
  • 1 teaspoon of vanilla
  • 1/2 cup of salted butter (melted)
  • 8 ounces of dark chocolate (chopped)

 

Instructions

  1. Remove the crust from the pieces of bread.
  2. Whisk the egg yolks and sugar in a bowl. Then put it to the side.
  3. Pour the milk, cream and vanilla into a pan. Warm it on low heat.
  4. Once warm, slowly whisk the mixture into the eggs and sugar.
  5. Strain the mixture and let it cool.
  6. Spread butter on the slices of bread and set them on a baking dish.
  7. Over the top of the bread, sprinkle the chopped chocolate.
  8. Follow this with another layer of bread and another layer of chocolate.
  9. Drizzle the mixture from earlier on top of the slices.
  10. Let the bread soak in the milk mix for about 30 minutes.
  11. In a preheated oven, bake for about 45 minutes @ 275°F.
  12. After removing from oven, refrigerate the pudding.

 

Quick Notes

This is best served warm and sprinkled with a little confectioner’s sugar.

Cooking time (duration): 90 Minutes

Number of servings (yield): 6 People

Jake Anders is a world-renowned chef and restaurant reviewer. He owns a network of cooking websites and likes to spend his spare time traveling the world. You should check out his website if you’re looking for the best bread and butter pudding recipe. This easy bread pudding recipe is also pretty darn good if you are short on time.

When I felt a very tempting smell coming from the kitchen this morning, I couldn’t linger in the bed lying and reading more although it was Sunday. Mom II (husband’s mom) is here and “she must have done something scrumptious for breakfast”, I thought but couldn’t guess what it was. When I entered the kitchen, she was taking this yellowish yummy thing out of the oven. I thought it was a cake, but mom corrected me saying it was corn flour bread. It definitely smelled irresistible and when I took a very small bite just to taste, I understood what my dear student meant.

Mom said that when she was in the kitchen to prepare something for breakfast, she saw a package of corn flour in our pantry. And tasting it, she understood it was of good quality. “I couldn’t miss this opportunity of making fresh corn bread with this great flour”, she said. If she hadn’t made this yummy bread, the corn flour package might still be waiting. Many thanks to mom and my lovely student!

There is still some corn flour left and I know I will use it making another bread very soon.

Ingredients

- 1 ½ cup milk

- 2 cups all-purpose flour

- 1 cup corn flour

- 1 egg white

- 1 ½ tsp sugar

- 2 ½ tsp salt

- 1 tbsp dry instant yeast

- 1 tbsp olive oil

- ¼ cup raisin

- ½ tbsp olive oil (for topping)

- 1 tbsp nigella sativa (for topping)

- 1 yolk (for topping)

Mix all ingredients except raisin and the ones for topping. Knead it and cover. Wait it at room temperature for 2 hours so that it rises.

Pre-heat the oven at 180 C.

After 2 hours, add raisin and mix it with your hand. Grease a rectangular cake mold (pyrex). Place the dough in it.

Whisk egg yolk and mix it with olive oil. Brush the dough with this mixture and sprinkle nigella sativa. Bake it for 40 minutes until it gets golden.

You can see its picture in Corn Bread With Raisin post at http://www.giverecipe.com/

Warm, fresh, delicately sweet muffins don’t have to be high in fat, sugar or calories. Feel free to indulge in these delicious breakfast beauties; they taste so good, you’d never guess they’re good for you.
Carrots contain a great deal of moisture and have a slightly sweet flavor, which makes them an excellent addition to baked goods. They’re also high in fiber, and a great source of vitamins and minerals. Their distinctive orange color, which comes from the large amount of beta carotene they contain, adds a delightfully peachy glow to baked goods.

Carrot and apple are very complimentary flavors. The apples in this recipe contribute nutrients, fiber, and enough sweetness that no additional sugar is needed. If you have a sweet tooth, drizzle them with a bit of honey after removing them from the muffin tins.

Guilt-Free Carrot and Apple Bran Muffins

2 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 egg OR egg substitute – half of a banana, mashed with 1/2 teaspoon baking soda
3/4 cup buttermilk OR regular milk or soymilk mixed with a teaspoon of white vinegar
1/4 cup canola, corn or vegetable oil
1 cup tart apple, peeled (optional) and chopped fine
3/4 cup carrots, washed and grated
1/4 cup chopped walnuts (optional)

Preheat oven to 400 degrees. Combine the first six ingredients in a large mixing bowl and set aside. In a small bowl, beat the egg or egg substitute,milk and oil until well combined, but do not overbeat. Stir the egg mixture into the dry ingredients until they are moistened. Fold in the apple, carrots and walnuts, if desired. Prepare muffin tin by lining with paper baking cups or spraying with nonstick cooking spray. Fill each muffin cup about 3/4 full of batter. Bake for 20-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Allow the muffins to cool for about five minutes before removing them from the pan to a wire rack. For the best flavor, serve while still warm.

If you like this healthy recipe, try Honey Glazed Carrots. Check out my other healthy living articles, like 5HTP Benefits For Anxiety.

I have a hard time eating breakfast.

To make it easier to remember to eat breakfast in the morning I developed a muffin that is my ideal morning meal. It is filling, but also healthy.

Muffins are very versatile, you can change the flavor to what ever you want. They are also easy to carry, and the perfect size for a morning meal.

To make my perfect breakfast muffin I used bananas. Bananas are one of the quintessential breakfast food. I also added in chopped fresh cranberries and ginger to spice up the muffins. I also used oats so the muffins would be filling.

I chose muffins over banana bread because of the convince muffins offer. Banana bread is awkward to carry, and difficult to eat.

Ingredients:

  • 1/2 cup organic white flour
  • 1/2 cup organic whole wheat flour
  • 1 cup rolled oats
  • 1/3 cup organic sugar
  • 1 tbsp baking powder
  • 1 tbsp ground ginger
  • 1/2 tsp salt
  • 1/3 cup chopped cranberries
  • 3 medium size organic bananas
  • 1/2 cup milk
  • 1/4 cup organic coconut oil
  • 1 egg, beaten

 

To Make the Muffins:

  1. Pre-heat the oven to 400 F and grease or line the muffin pan.
  2. Mix together the flours, oats, sugar, baking powder, ginger, and salt. Set aside.
  3. Mash the bananas, then mix in the milk, coconut oil, and egg.
  4. Mix in the chopped cranberries.
  5. Add the dry ingredients and mix until moistened.
  6. Fill each muffin cup about 2/3 of the way full.
  7. Bake for 20-25 minutes.

 

Don’t be confused if your muffins are not very sweet, there is not very much sugar and the cranberries are very tart. The lack of sugar gives the muffin a healthier feel, and makes it much more right for breakfast.

Muffins really are the perfect breakfast item. They are not too sweet and you can spice them up however you want.

Enjoy your new breakfast!

Check out more banana recipes here!

Cranberry Nut Muffins is a special type of muffins which are delicious in taste and flavor.

Procedure:

Preheat your oven to 200 C Gas Mark 6. Spray a 12 cup muffin tin with oil to stop any sticking or line it with paper muffin cups if you prefer.

Chop your pecans, then your cranberries I do them by pulsing the 5-blade of my food processor, and if you do them in this order, you won’t have pecans stick ing to the moisture left behind by the cranberries. Set aside.

In a mixing bowl, combine all of the dry ingredients. Stir together, to make sure everything is distributed evenly.

Whisk together the eggs, semi-skimmed milk, melted butter, and orange extract. Make sure your oven is up to temperature before you add the wet ingredients to the dry ingredients. When it is, pour the wet ingredients into the dry ingredients, and stir the two together with a few swift strokes of your whisk or a spoon. Do not overmix! A few lumps are fine. Now add the pecans and cranberries, and stir just enough to incorporate into the batter. Spoon into muffin cups, and bake for 20 minutes. Remove from pan to a wire rack to cool.

Serves: 12 muffins.

Ingredients used for this recipe:

60 gm pecans, 50 gm cranberries, 1l0 gm almond meal, 90 gm vanilla whey protein powder 30 gm gluten, 30 gm polyol, 6 gm Splenda, 2 1/2 tsps baking powder, 2 eggs 180 ml semi-skimmed milk, 45 gm butter- melted, 4 tsp orange extract

The Author “Tom Schavo” is an expert Cooking adviser who runs a site on Cooking tips:
bhejafry
Recipes

These have a more elastic texture like dinner rolls; it cones from the high protein content. (They’re so high in protein, you could have a left-over roll in the morning and call it breakfast.) But they come out wonderfully crusty and have a good yeasty flavour. We had them for a holiday meal, and everyone liked them, texture and all.

Ingredients used for this recipe:

155m1 water, 3 tbsps (25g) instant dry milk, 75g wheat gluten, 75g wheat protein isolate, 60g oat flour, 30g butter, 1/2 tsp salt, 2 tsps active baker’s yeast (one packet)

Procedure and Preparation method for this recipe:

To prepare this recipe is quite simple, we need to begin by Putting everything into your bread machine, in the order specified with your unit Put dough through two knead-and-rise cycles. Remove from machine

Spray a 12-cup muffin tin with oil to prevent sticking.

Nip off bits of dough, and roll them into balls about 2.5cm in diameter Place three dough balls in a clover-leaf configuration in each muffin tin The dough will be extremely elastic! So don’t worry about trying to make each ball completely smooth.

Let the rolls rise for 60 to 90 minutes in a warm place. Preheat oven to 180 degrees or Mark 4, and bake rolls for 10 to 15 minutes, or until golden.

Serve with plenty of butter!

The Calorie Ratio for this recipe is: 172 calories; 4gm fat; 26g protein; 5gm carbohydrate; 1 dietary fibre; 7g usable carbs.

This recipe Serves about: 12 rolls

The Author, Tom Schavo, is an expert Cooking adviser who runs a site on Cooking tips:

Bhejafry

Recipes

The recipe below for baking powder biscuits produces a tender, flaky biscuit. Just don’t work the dough too much, or they will be tough.

MY BISCUIT MAKING SECRETS:

  • You can make the biscuits twice as big as usual so you can make breakfast sandwiches. Just add scrambled eggs, bacon and cheese. You may also make them with vegetable oil and it makes them more flaky. When you use shortening or butter, it makes them more fluffy. I usually add 1/2 teaspoon more of baking powder when I am making big ones. It helps to keep them from being so heavy.
  • If you’re new to biscuits, remember – any time you make biscuits (or scones or anything else that uses baking powder or soda to rise) you want to gently mix the dough JUST until the ingredients are all mixed — don’t overwork it or knead it. The more you handle your dough the more the gluten develops and the tougher your biscuits (or pie crust, etc.) will be.

 

BAKING POWDER BISCUIT RECIPE 

2 cups flour
2-1/2 tsp baking powder
1/2 tsp salt
1 TBS white sugar
1/2 cup butter, cold
1-1/4 cups milk (whole milk is best)

PREHEAT the oven to 450 degrees and lightly spray a cooking sheet.

Mix together the flour, baking powder, salt and sugar in a bowl. Cut in the cold butter with a pastry blender or a knife until it resembles coarse crumbs. Add milk a little at a time, barely stirring after each addition. (Frequent stirring makes these biscuits or any biscuit tough.)

Drop by spoonfuls onto a cookie sheet and bake for 12-15 minutes or until the tops are golden brown.

These are delicious warm with butter, homemade jam or honey. I created this recipe when I lived in Tennessee, and this is certainly a keeper.

BUTTERMILK BISCUIT RECIPE 

My favorite and best recipe for buttermilk biscuits is below. Buttery and tender, these biscuits will melt in your mouth. The key to perfect biscuits is the dough must be handled very little. 

Make sure all of your ingredients are very cold; the food processor works the best for this. You may freeze the rounds on a cookie sheet for up to 1 month – just put this in the oven frozen at 450 degrees and bake for 20 minutes. Another one of my “made from scratch” homemade biscuit recipes.

2 cups unbleached flour
1/4 tsp baking soda
1 TBS baking powder (without aluminum)
1 tsp kosher or sea salt
6 TBS unsalted butter, very cold
3/4 cup buttermilk*, very cold

PREHEAT oven to 450 degrees; you will need a cookie sheet for this recipe.

Combine the dry ingredients in a bowl. Cut the butter into chunks and cut into the flour until it resembles coarse meal. (If you are using a food processor, you will just need to pulse a few times)

Add the buttermilk JUST UNTIL IT’S COMBINED. (Important) If it is a little too dry, add more buttermilk. Turn the dough onto a floured counter top. GENTLY PAT until the dough is 1/2″ thick. (NO ROLLING PIN) Use a round cutter or a glass to form the biscuits.

Place on a cookie sheet. (If you like soft biscuits – have the biscuits touching; if you like crusty sides – place them about 1″ apart. They will not be as high if you do the latter.) Bake for 10-12 minutes, or until the biscuits are a beautiful LIGHT golden brown; do not over bake.

*BUTTERMILK

1 cup of milk
1 TBS vinegar or lemon juice

Place the vinegar or lemon juice in a (one cup) measuring cup and then fill with milk. Let it sit for 5 minutes and it’s ready to go.

Part of the secret of my great sausage gravy recipe is the fat. If you are watching your weight and purchased the lean good for you kind of pork sausage; it just won’t make good sausage gravy. This is also called “sawmill gravy.”

This is a “fool proof”recipe, and when it is poured over my warm homemade buttermilk biscuits; it’s a southern breakfast nirvana! Nothing is more comforting to me than scrambled eggs with biscuits and gravy. I could eat this anytime of the day; it’s not just for breakfast at my house.

Here are some of my gravy “secrets,” so every batch is perfect…

  • Use mostly equal parts of flour to fat.
  • Always add salt right away when making gravy; measure it right into the fat in the pan before whisking with the flour. Add pepper after the gravy is done because it burns easily and will ruin the gravy.
  • Stir, stir stir! (don’t forget to stir!) I use a whisk and use it constantly throughout the gravy making process.
  • Last (but not least), cook the gravy on a low temperature.

 

SAUSAGE GRAVY RECIPE 

1 lb pork sausage (your favorite flavor), or breakfast links
3 TBS homemade unsalted butter
1/2 cup flour
3 cups milk
1 cup evaporated milk
1/4 tsp homemade garlic powder
1/4 tsp homemade onion powder
salt and freshly ground black pepper to taste

On medium heat and in a heavy skillet, melt the butter and cook the sausage until it’s no longer pink in the center; drain most of the fat and return to the skillet.

In a small bowl, whisk the milk, evaporated milk and flour together; then add to the cooked sausage directly in the pan. Stir and cook until thickened. Season with salt and pepper.

NOTE:
For something different, you can fry 1 pound of bacon instead of the sausage. Crumble the bacon when it is cooked. It makes yummy homemade bacon gravy!

 

During the weekends I love to get into my kitchen and do some baking and one of the things I enjoy baking are a variety of homemade buns. Two of the following recipes utilize frozen bread dough that you can purchase from your local supermarket. The third recipe uses homemade dough that you make yourself.

Here are 3 of our favorite homemade bun recipes.

Cinnamon Walnut Buns Recipe

2 loaves of frozen bread dough

1 cup dark Karo syrup

1 cup brown sugar

2 tablespoons cold milk

1 stick of butter, softened

1 teaspoon ground cinnamon

1 cup walnuts, chopped

Remove the frozen bread dough from freezer and thaw according to package directions. In a large saucepan combine the Karo syrup, brown sugar, milk, butter and ground cinnamon over medium heat until it’s nice and hot but not boiling. Remove from heat and stir in the chopped walnuts. Pull off small pieces of the dough from the loaf and place into a baking pan. Cover pan and let dough rise for 1 hour. Pour the sauce over the dough and bake in a preheated 350 degree oven for 30-35 minutes.

Homemade Apple Buns Recipe

Dough:

2 cups all-purpose flour

2 tablespoons butter, softened

2 teaspoons baking powder

3/4 cup cold milk

3 cups freshly chopped apples

1/2 teaspoon salt

ground cinnamon

Syrup:

1/2 cup granulated sugar

1/2 cup brown sugar

1 cup water

1 tablespoon butter, softened

Mix dough ingredients in the order given until well combined. Roll dough out onto a floured surface until it is 1/2″ thick. Spread the chopped apple pieces on top and sprinkle with the ground cinnamon. Roll the dough up and then cut into rolled bun shapes. Place into a baking pan. Mix up the ingredients for the syrup in a saucepan over medium heat until it has all been dissolved and then pour syrup mixture over the buns. Bake in a preheated 350 degree oven for 40 minutes.

Homemade Sticky Buns Recipe

2 loaves frozen bread

1 box vanilla pudding (not instant)

2 cups brown sugar

1 stick butter, softened

2 tablespoons ground cinnamon

Remove bread from freezer and thaw according to package directions. Once thawed, knead bread and let rise according to directions. Rip apart the bread into chunk sized pieces and place into a large baking dish, cover and let rise for 45 minutes. In a saucepan combine together the brown sugar, butter, ground cinnamon and the pudding mix. Heat until hot but not boiling. Remove from stove and pour sauce over the dough. Bake in a preheated 350 degree oven for 30-35 minutes.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning a variety of foods for her family. Shelly is the owner of the popular Foodie Blog called Shakin ‘N Bakin in the Kitchen at http://wahmshelly.blogspot.com where you can find free menu ideas, cooking tips and free recipes.

Low-Fat Banana Zucchini Bread Think Banana Bread But With A Twist

Ingredients:

1 cup white flour
1 cup wheat flour
1 cup rolled oat (Quaker Old Fashioned Oats)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt – 4 eggs (or Egg Beaters to cut some calories)
1 1/4 cups white sugar
1/4 cup oil
1/2 cup applesauce
2 medium overripe bananas, mashed (the riper, the sweeter)
1 teaspoon vanilla
2 cups shredded zucchini
1 cup raisins (or dates or walnuts)

Directions

Preheat oven to 350 F degrees. – Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt. – In a separate bowl, beat the eggs. – Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well an Add the vanilla. – Combine the wet and dry mixtures. Stir until just combined. – Fold in the zucchini and raisins. – Pour into 2 lightly greased loaf pans (9×5-inch). – Bake for 45-50 minutes or until a knife comes out clean.

For More Great Recipes Visit our website AllZucchiniRecipes and enjoy!! :)

Vanocka
 

4 c. flour
1 egg
1/2 c. butter
1 tsp. salt
1/2 c. sugar
1 tbsp. lemon rind
1 tsp. vanilla
1 c. warm milk
1 pkg. dry yeast, softened & raised in 1/4 c. warm water
1/4 c. blanched almonds, cut in slivers
1/2 c. seedless raisins

Mix all dry ingredients. Cut butter in. Add slightly beaten egg to warm milk. Stir in raised yeast. On floured board work the liquid into the flour mixture kneading the dough for 10 minutes. Let rise until double in bulk.

Return on board, knead in almonds and raisins. Divide dough in 9 parts. Roll each piece 20 inch strips. Make 3 layers of twists, the bottom one out of 4 strands, middle one of 3 strands and the top one of 2 strands.

Grease baking sheet. Braid 4 strands loosely and place on baking sheet. Braid 3 strands loosely and place on top of first braid, twist 2 strands and
place on top braid. Let cake rise again, then brush with mixture of 1 egg and 2 tablespoons milk. Bake at 350 degrees for 45 minutes or until done.
_______________________________________
Source: “Lisa”

Sour Cream Herb Bread
 

3 1/4 cups flour
2 pkgs. dry yeast
1/4 c. sugar
1 t. salt
1/2 t. celery seed
1/2 t. dill seed
1/2 t. ground coriander seed
1 cup sour cream (or low-fat yogurt)
1/2 cup water 105-110 degrees
3 T. butter, softened
1 egg
melted butter and sesame seeds to brush on top

Grease two 8-inch loaf pans. Blend 2 cups of four and all ingredients except extra butter and sesame seeds. Beat 2 minutes at medium speed. Stir in remaining flour by hand. Cover and let rise in a warm place until doubled in size (45-60 minutes).

Stir batter vigorously. Divide in two and place in pans. Cover. Let rise again until doubled (30-45 minutes).

Preheat oven to 350. Brush loaves with butter and sprinkle with sesame seeds. Bake 35-40 minutes, until golden brown. Remove from pans immediately and cool on racks. Makes 2 loaves
_______________________________________
Source: Susanna Freeman

Pumpkin Cranberry Bread Mix
 

1 1/2 cups all-purpose flour
2 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup sweetened dried cranberries
1 can (15 ounce) Libby’s 100% Pure Pumpkin

Combine all ingredients, except Pure Pumpkin, in large bowl. Pour into 1-quart resealable plastic bag. Place in fabric bag. Place bread mix and can of pumpkin in 9-by-5-inch loaf pan.

Recipe To Attach:
Beat together 3/4 cup Pure Pumpkin, 1/2 cup vegetable oil, 2 large eggs and 1/4 cup orange juice or water in large mixer bowl until blended. Add contents of bag; stir until just moistened. Spoon batter into greased and floured 9-x-5-inch loaf pan. Bake in preheated 350-degree F oven for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely. Makes 1 loaf.
_______________________________________
Source: LaCrosse Tribune.com
LaCrosse, Wisconsin

Pretzel Rolls
 

2 3/4 cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds
1 cup Hot Water — (about) plus 2 tbsps (125F to 130F)
Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white — beaten to blend (glaze)
Coarse salt

Combine bread flour, 1 envelope yeast, 1 tsp salt, 1 tsp sugar and celery seeds in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.

Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.

Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tbsps sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.

Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.)

Description:
“These really do taste like pretzels, but they’re shaped like regular dinner rolls. Quick-rising yeast makes them a cinch to prepare, and boiling them before baking is the secret to their superb texture.” Serving Size : 8
_______________________________________
Source: “Bon Appetit 1994-01″

Potato Chip Drop Biscuits
 

2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons shortening
1 cup milk
2 cups lightly crushed potato chips

Combine flour, salt, baking powder, and chips. Stir well until mixed. Add the shortening and milk all at once. Stir lightly and quickly. Drop from tablespoon on oiled cookie sheet. Bake 12-15 minutes at 450 degrees.
_______________________________________
Source: Nancy Carol Elder

Poppy Seed Twists
 

Make these savory bread twists up to a month ahead. Cool them
completely, wrap in heavy-duty aluminum foil, and freeze. To serve,
thaw completely, wrap in foil, and heat at 350 degrees for 15 minutes.

1 tablespoon butter
1 cup finely chopped onion
1 tablespoon poppy seeds
1/4 teaspoon salt
1 (1-pound) loaf frozen white bread dough, thawed
Cooking spray
2 teaspoons fat-free milk
1 large egg

1. Melt butter in a large nonstick skillet over medium heat. Add onion; cook for 10 minutes or until tender, stirring occasionally. Cool to room temperature; stir in poppy seeds and salt. Set aside.

2. Roll the dough into a 14 x 12–inch rectangle on a lightly floured surface. Spread onion mixture lengthwise over half of rectangle. Fold dough in half lengthwise; press edges of dough firmly to seal. Cut dough into 12 (6-inch-long) strips. Gently lift both ends of dough, and twist. Place twisted dough strips 1 inch apart on a large baking sheet coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in size.

3. Preheat oven to 375 degrees.

4. Combine the milk and egg, and brush over dough. Bake for 20 minutes or until golden. Remove from baking sheet, and cool for 10 minutes on a wire rack. Yield: 12 servings.

CALORIES 129 (24% from fat); FAT 3.5g (sat 0.8g, mono 0.5g, poly 0.3g); PROTEIN 4.8g; CARB 20.9g; FIBER 1.5g; CHOL 20mg; IRON 1.6mg; SODIUM 275mg; CALC 26mg
_______________________________________
Source: “Jazzie”

Nutty Apple Muffins
 

1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs
1 cup plus 2 tablespoons sugar
1/3 cup vegetable oil
2 cups diced, peeled apples
1-1/2 cups chopped walnuts
3/4 cup flaked coconut

In a large bowl, combine the flour, baking soda, salt and nutmeg. In another bowl, beat eggs, sugar and oil. Stir in apples, nuts and coconut. Stir into dry ingredients just until moistened. Fill 18 greased muffin cups three-fourths full. Bake at 350 degrees for 25-30 minutes. Cool in pan 10 minutes before removing to a wire rack.

These muffins are moist, chewy and tasty.
_______________________________________
Source: Nancy Carol Elder

Honey Buttermilk Bread
 

3/4 c. buttermilk
1/2 c. water
3 Tbsp. honey
1 Tbsp. butter-Warm to 110-115 degrees (I use my microwave)
1 pkg. dry yeast
3 c. bread flour
1 tsp. salt

Add ingredients in order required by your bread machine.
_______________________________________
Source: Ruth A. Burbage
This is a sample recipe of many great recipes which come in Ruth’s monthly newsletter. Ruth has also created several cookbooks. For more information, contact Ruth at ruthhappycook@msn.com .

Ham and Cheese Muffins
 

2 cups self-rising flour
1/2 teaspoon baking soda
1 cup milk
1/2 cup mayonnaise
1/2 cup finely chopped, fully cooked ham
1/2 cup shredded cheddar cheese

In large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425 degrees for 16-18 minutes or until muffins test done. Makes about 1 dozen.
Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add enough all-purpose flour to equal 1 cup.

These muffins are so good! Serve them at breakfast or at dinner with soup.
_______________________________________
Source: Nancy Carol Elder

Gingerbread Biscotti
 

1 cup almonds, blanched
3/4 cup sugar
1/4 lb butter
1/2 cup dark molasses
1/4 cup fresh ginger, minced
3 eggs
3 cups flour
1/2 tablespoons baking powder
1 tablespoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon cloves, ground
1/2 teaspoon allspice, ground

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition.

In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12×15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet.

Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely.

Serve, or store airtight up to 1 month; freeze for longer storage.
_______________________________________
Source: “Jazzie”

Favorite Banana Bread
 

1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1/4 c. margarine
1 c. mashed ripe banana
2 eggs
2-1/4 c. flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. chopped nuts

Combine cream cheese, sugar and margarine, mixing until well blended. Blend in banana and eggs. Add combined remaining ingredients, mixing until moistened. Pour into greased and floured 9″x5″ loaf pan.

Bake at 350 degrees for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes, remove from pan. Serve with additional cream cheese, if desired. Yield: 1 loaf. I make this a lot and it freezes very well! Also can be made in mini-loaf pans. Makes 4 of these. Watch baking time. They won’t take as long as the big loaf. Test after 45 minutes.
_______________________________________
Source: Ruth A. Burbage
This is a sample recipe of many great recipes which come in Ruth’s monthly newsletter. Ruth has also created several cookbooks. For more information, contact Ruth at ruthhappycook@msn.com .

Cheese Bread
 

1 egg, beaten
1 1/2 cups milk
3 3/4 cups Bisquick
3/4 cup sharp cheddar cheese, grated

Heat oven to 350 degrees. Blend all ingredients together. Beat 30 seconds until well blended. Pour into well greased, wax paper-lined loaf pan, 9x5x2-inch. Bake 1 hour.
This recipe is very easy to prepare and excellent with soups and stews.
_______________________________________
Source: Nancy Carol Elder