Breads, Rolls, Muffins

In and Out Coffee Cake

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I have no idea where the name came from but it is a good basic coffee cake – quick, easy, and nothing you probably don’t have on hand.

Ingredients:

  • 2 c. Bisquick
  • 3 Tab sugar
  • 1 egg
  • 1 c. milk
  • 1/2 c. brown sugar
  • 1/2 c. chopped nuts
  • 2 Tab melted butter
  • 1/2 tsp vanilla
  • 1 Tab cinnamon

Directions:

  1. Combine first 4 ingredients.
  2. Mix on low speed until blended.
  3. Combine remaining ingredients in a separate bowl for topping.
  4. Add 1/2 topping to batter.
  5. Mix slightly.
  6. Spread batter in greased 9-inch pan.
  7. Sprinkle with remainder of topping.
  8. Bake 20 to 25 minutes.

Serves:  6

Source:  cooks.com

Cheese Stuffed French Bread

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If you heat this on the grill, prop it up on some wadded up foil so the bottom does not burn.

Ingredients:  

  • 1 tsp olive oil
  • 1/2 red onion, thinly sliced
  • 1 large loaf French bread
  • 1/2 c butter, softened
  • 1 Tab fresh thyme, chopped
  • 1/2 tsp Tabasco sauce
  • 2 c sharp cheddar cheese, shredded

Directions:

  • Heat oven to 400°.
  • Saute onions in oil until soft.
  • Cut bread in half lengthwise.
  • Cream the butter, thyme and Tabasco.
  • Spread on both halves of bread.
  • Lay onion on the bottom half and sprinkle with cheese.
  • Top with other bread half.
  • Wrap with foil.
  • Bake for 25 minutes in pre-heated oven.
  • Slice and serve.

Serves:  10

Source: geniuskitchen.com

Lemon Jello Bunt Cake

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Yummy for breakfast or dessert.  

Ingredients:

1 (18 ounce) lemon cake mix
1 (3 ounce) box lemon gelatin
3⁄4 c oil
1 c milk
4 eggs
2 c confectioners’ sugar
1⁄2 c lemon juice

Directions:  

  1. Preheat oven 325°
  2. Combine the cake mix, gelatin, vegetable oil, and milk.
  3. Add eggs one at a time, beating well after each addition.
  4. Pour into a greased and floured bundt pan.
  5. Bake at 325° for 1 hour.
  6. Cool on a rack 15 minutes.
  7. Remove from pan.
  8. Combine the confectioners sugar and lemon juice.
  9. Poke holes with fork into cake while still hot.
  10. Pour glaze slowly over warm cake.

Serves:  10

Source:  recipetips.com

Cream Cheese Pound Cake

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Quick, easy and it keeps well.  Top it with whipped cream and/or fruit for dessert.  Serve it plain for a breakfast bread.  Also good make with lemon cake mix.

Ingredients:

  • 1 box  yellow cake mix
  • 1 c milk
  • 1 package (3 oz) cream cheese, softened
  • 1 tsp vanilla
  • 3 eggs
  • Powdered sugar, if desired

Directions:

  1. Heat oven to 325°.
  2. Generously grease and flour 10- or 12-cup fluted tube cake pan, or spray with baking spray with flour.
  3. In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly.
  4. Beat 2 minutes longer.
  5. Pour into pan.
  6. Bake 38 to 44 minutes or until toothpick inserted in center comes out clean.
  7. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate and remove pan.
  8. Cool completely, about 1 hour.
  9. Place cake on serving plate.
  10. Sprinkle with powdered sugar.

Serves:  12

Source:  Betty Crocker

Danish Pastry

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When we go camping, we like to eat well – but we don’t want to work very hard or have a big mess to clean up.  We LOVE puff pastry!  This is another good thing to do with it.

Inredients:

  • puff pastry
  • pie filling – almond paste cherry, blueberry, apple (or, if you can get it, squeeze tubes of fruit fillings)
  • parchment paper

Directions:

  1. Preheat oven to 400°.
  2. Line a sheet pan with parchment paper.
  3. On floured surface, roll puff pastry into an approximate 18-inch square.
  4. Cut into 9 squares.
  5. Drain some of the goo off the canned fillings.
  6. Spoon approximately 2 tablespoons of filling into center of each square.
  7. Pinch up the edges of the squares to make little squares or cups.  (you know – like what danish look like.)
  8. Chill assembled danishes 15 minutes.
  9. Bake until puffed and golden, about 20-25 minutes.
  10. Let cool enough not to burn your mouth.

If you want to be fancy,  make an icing.

  1. Whisk together powdered sugar with enough milk to make thick but pourable glaze.
  2. Drizzle over cooled danishes.
  3. Let sit 15 minutes before serving.

Source:    “Somewhere we bought the squeeze tubes of filling so we had to use them.

 

Orange Pull-Aparts

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A good breakfast treat and you can keep a tube of crescent rolls in frige for a long time.

Ingredients:

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 tablespoons butter, softened
  • 2 tablespoons honey
  • 1/2 to 1 teaspoon grated orange peel

Directions: 

  1. Preheat oven 375°.
  2. Open tube of crescent rolls; do not unroll.
  3. Place on a greased baking sheet, forming one long roll.
  4. Cut into 12 slices to within 1/8 in. of bottom, being careful not to cut all the way through.
  5. Fold down alternating slices from left to right to form a loaf.
  6. Bake at 375° for 20-25 minutes or until golden brown.
  7. Combine butter, honey and orange peel.
  8. Brush over the loaf.
  9. Serve warm.

Serves:  6 servings.

Source:  Originally published as Orange Pull-Apart Bread in Quick Cooking, 5 ingredients or less  Nicole Rehmann, La Mesa Junior High School, Santa Clarita CA

Best Ever Cinnamon Pull Aparts

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“These are the easiest, most incredible cinnamon pull aparts you will ever have. We make them once a year on Christmas morning! You may adjust the amount of cinnamon to suit your taste.”  Once a year is not enough!  A can of biscuits will keep for long time in the refrigerator.  Have them more often!

 Ingredients:

  • 3 (10 ounce) cans refrigerated biscuit dough – not Grands (each can has 12 biscuits)
  • 2 cups white sugar
  • 4 tablespoons ground cinnamon
  • 1/4 cup melted butter
  • 1/2 cup chopped pecans

Directions:

  1. Preheat oven to 375 °.
  2. Lightly grease an 8 inch cake pan.  (or Bunt pan, or angel cake pan)
  3. In a small bowl combine sugar, cinnamon and a dash of salt.
  4. Open the biscuits and cut each biscuit into four pieces.
  5. Set aside.
  6. Put the pieces of biscuit into the cinnamon mixture, a few at a time, until they are all completely coated.
  7. Arrange the biscuit pieces in the pan in layers.
  8. Heat the butter in a small saucepan over low heat.
  9. Stir the remaining sugar mixture and the pecans into the hot butter.
  10. Pour the butter mixture over the biscuit pieces.
  11. Bake in preheated oven for 45 minutes, until top is golden brown.

Serves:  That is 142 little nuggets of goodness.  How many are you going to eat?

Source:  5 Ingredients or Less, Deana Lee, David A Brown Middle School, Wildomar, CA, recipe by Beth

Beer Bread

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 This classic recipe, with its four simple ingredients, requires nothing more than a bowl, spoon, pan, and oven.  Great for beginner bakers.

Ingredients:

  • 3 c self-rising flour(12 oz weight – 3/4 lb )
  • 1 to 4 Tab sugar, to taste
  • 4 Tab melted butter, divided
  • 1 1/2 cups beer (1 12 oz can)

Directions:

  1. Preheat the oven to 375°.
  2. Lightly grease a 9″ x 5″ loaf pan.
  3. Mix the flour, sugar, 3 tablespoons of the melted butter, and the beer, stirring until fairly smooth; don’t worry about a scattering of small lumps.  The mixture will be sticky.
  4. Spoon the batter into the prepared pan, smoothing the top.
  5. Drizzle with the remaining 1 tablespoon melted butter.
  6. Bake the bread for 45 to 50 minutes, until a toothpick inserted about 1/2″ into the top of the loaf comes out clean, or with a few moist crumbs clinging to it.
  7. Wait until the bread cools completely before slicing.
  8. Store airtight at room temperature.

Tips from our bakers:

  • Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
  • Why the large range of sugar? Because you can make this bread as sweet as you like. Using 1 tablespoon of sugar will yield a bread with a mere hint of sweetness; 4 tablespoons will make bread that’s noticeably sweet, though not so sweet you can’t use it for sandwiches.
  • Can you make this bread with whole wheat flour? Yes, but it’ll be denser. Here’s our suggestion for a good compromise: substitute whole wheat flour for half the self-rising flour, adding 1 teaspoon baking powder and 1/4 teaspoon salt to the recipe.
  • Need a side dish really quickly? Pour the batter into 12 greased muffin cups, and enjoy mix and bake muffins in just 25 minutes or less! For muffins, fill the muffin cups 2/3 full. Bake until muffins spring back when pressed lightly in the middle, about 14 to 18 minutes; their tops will stay pale. Muffins are best enjoyed warm from the oven.
  • Don’t care for beer? Substitute 1 1/2 cups (12 ounces) plain seltzer water.
  • Vary by adding herbs or cheese.
  • Want to make this recipe vegan? Substitute 2 tablespoons vegetable oil for the butter in the batter; omit the butter topping.

Serves:  one 9″ x 5″ loaf

Source:  King Arthur Flour

 

12 CANS BEER

18C SELF-RISING FLOUR  4C=1#
1C SUGAR
1# BUTTER

Tomato Basil Brushetta

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Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. It can be topped with just about anything – tomato, vegetables, cured meat, cheese or pesto.  Pronounced “brusketta”, this classic Italian appetizer is a perfect way to capture the flavors of garden ripened tomatoes, fresh basil, garlic, and olive oil. Think of it as summer on toast! 

Ingredients:

  • Rondele (or other soft flavorful  cheese)
  • Roma tomatoes – diced and drained
  • basil – whole small leaves, or diced larger ones
  • red onion – finely diced
  • garlic
  • olive oil
  • balsamic vinegar – optional
  • Regina Panetini Garlic Italian Toast (Von’s)  or any baguette, sliced and  toasted on both sides

Directions:

  1. Brush the toast with oil.
  2. Rub with cut garlic.
  3. Mix diced tomatoes, onion and basil.  You can add a little garlic, salt, pepper and balsamic vinegar if you wish.
  4. Spread a thin layer of cheese on the toast.
  5. Top with automation mixture.
  6. Serve immediately or the toast will get soggy.

Source:   Many dinners at Italian restaurants

 

 

Frozen Bread Dough Focaccia

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Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza dough. It may be topped with herbs or other ingredients.  No two Italians will make it the same!  This is an easy starting point.  You just use commercially made Ready-Dough packaged by Bridgeford.  Go for it!

Ingredients:  

  • 1 loaf (3 1 pound loves come in a package) frozen bread dough, thawed in the refrigerator 12 to 24 hours or at room temperature 6 to 8 hour
  • 2 to 4 tablespoons olive oil
  • Topping of choice (see below – let your imagination run wild!)

Directions:

  1. Defrost the dough on the kitchen counter in the package, about 7 hours (too long and it will over rise), or overnight in the refrigerator. Be sure to leave it in the bag or else the dough will dry out and develop a thick skin. If you can’t prepare the focaccia  right away, leave the package of dough in the refrigerator for a few hours until you are ready.
  2. Preheat the oven to 350º.
  3. Use a baking stone if you have one, but it is not essential.
  4. Use a rectangular baking sheet with a shallow 1/2-inch edge.
  5. Coat the pan with oil.
  6. Place the soft dough on the pan.
  7. Using floured fingers, press and push to make an evenly flat loaf about about 1/2 inch thick.  Sort of rectangular, but not perfect.
  8. Let rest 10 minutes, then press again to stretch the dough a bit further.
  9. Cover dough with a clean dish towel and let rest 10 to 15 minutes at room temperature (double the time if your dough was refrigerated and still cold).
  10. Assemble the topping ingredients.
  11. Using your floured fingertips, press into the dough to make impressions that dimple the puffy dough.
  12. Drizzle with oil.
  13. Arrange the topping of choice.
  14. Sprinkle with cheese, if using.
  15. Immediately place in the center of the preheated oven and bake for 30 minutes, until puffed and dark golden brown.
  16. Serve warm or room temperature.

You can use any combination of ingredients that you want. First the dough is moistened with some oil. It is okay that the oil pools into the indentations. Then a bit of vegetables or nuts for flavor and color, then cheese. It is a balance of layering the ingredients. More is not always better.  It is even good with just oil and sprinkled with some coarse salt.

Cheese and Herb Focaccia
Drizzle the dough with olive oil. Sprinkle the dough with about 3 ounces fresh mozzarella, cut into small cubes. Sprinkle lightly with some dried marjoram or basil leaves, and some garlic powder.
Focaccia with Goat Cheese and Walnuts
Spread the dough with 2 tablespoons of soft butter, sprinkle with 1/3 cup of walnut pieces, and dot with 2 ounces of fresh goat cheese. Drizzle with a tablespoon of walnut oil.
Olive Focaccia
Knead 1/3 cup pitted and sliced kalamata black olives and 1/3 cup pitted and sliced green olives into the bread dough. Let rest 10 minutes. Press into a flat shape. Drizzle with olive oil, letting it pool in the indentations. Or just press the whole olives into the dough.
Tomato Focaccia
Sprinkle the dough with 3/4 cup salsa fresca, fresh chopped tomatoes, or drained canned chopped tomatoes. Sprinkle with 2 ounces grated plain or smoked Monterey jack cheese.  Drizzle lightly with olive oil.
Fire Roasted Tomatoes and Basil Focaccia
Brush with olive oil.  Top with pieces of (canned) fire roasted tomatoes.  Sprinkle with whole basil leaves.  Top with Parmesan cheese
Garlic Focaccia
Brush the dough with some olive oil. Sprinkle with 3 to 4 cloves of chopped garlic or pierce with slivered garlic. Drizzle liberally with more olive oil.
Herb Focaccia
Drizzle the dough with some walnut, hazelnut, or pecan oil, letting the oil pool in the indentations. Sprinkle lightly with a tablespoon of a dried or fresh herb, such as rosemary, oregano, basil, or marjoram. Sprinkle with coarse kosher or sea salt.
Roasted Red Pepper Focaccia
Brush the dough with some olive oil. Lay four 1/2-inch strips of teleme cheese over the dough and some strips of roasted red peppers crisscrossing over the cheese. Drizzle with some more olive oil and sprinkle with some finely chopped garlic.
Serves:  about 6 to 8

Source:  Not Your Mother’s Cookbooks