Sweet Bread Recipes
Breakfast or Dessert?
Overnight Sweet Rolls
1 pkg frozen Parker House rolls
The night before:
Space frozen rolls on top of nuts.
Remove from oven, cool slightly and invert pan onto serving plate.
Cap’n Crunch French Toast
– serves 4 serious eaters-
3/4 cup heavy cream
For the topping:
1. Mix the cream, eggs, sugar, and vanilla in a large bowl and whisk until combined.
2. Put the cereal in a storage bag and use a rolling pin or the flat edge of a large knife until it resembles cracker meal. Transfer it to a shallow dish.
3. Dip a couple of slices of the bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.
4. Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until it is caramelized on both sides, about 6 to 8 minutes total.
5. For the optional whipped cream topping, which may be gilding the lilly: Beat the cream, confectioners’ sugar, vanilla with a large bowl in a hand mixer to soft peaks. Dollop on top of the French toast and serve with the berries.
Pumpkin & Coconut Bread
1 (15 oz can) pumpkin puree (not pumpkin pie puree, just plain pumpkin puree)
Preheat the oven to 350 degrees.
“Bake-In” Oozy Bread
From the Rachael Ray show
Bacon (â€œBake inâ€ get it?) and maple syrup baked right in.
* 1 package bacon, chopped
Yields: 4 servings
Place a medium skillet over medium-high heat and add bacon. Cook until crisp, about 8-10 minutes and reserve.
Place a small saucepot over medium heat and add the maple syrup and the butter — do not bring up to a boil. Cook until butter is melted, then turn the heat off and reserve.
Place in the oven and bake 15 minutes or so, until the cheese is melted, brown and bubbly.
Mascarpone-Stuffed French Toast with Banana-Cardamom-Brown Sugar Topping
For the French Toast:
The night before you plan to make this, slice the bread into 1 1/2 inch slices and cut pockets for stuffing – stick a paring knife into the bottom of each slice and work it back and forth until you have as large a pocket as you can make without destroying the bread. Leave the bread out overnight to dry out. You can make the custard the night before as well: whisk half-and-half, eggs, salt and 2 tablespoons of the honey together.
Whisk the other 2 tablespoons of honey into the mascarpone. Scoop the mixture into a piping bag or ziploc with the tip snipped off. Fill the cavities in the bread with the cheese mixture. Put the bread into the fridge while you preheat the oven and get the custard ready to give the cheese a little time to chill.
When youâ€™re ready to cook, preheat the oven to 300 and melt 1 tablespoon of the butter in a large skillet over medium heat.
Pour the custard mix into a pie plate. Put a cooling rack over some paper towels. Put each slice of bread into the custard and hold down for 30 seconds; flip and hold down for another 30. Put the custard-soaked slices onto the cooling rack; this allowed the custard to really seep into the bread, and the paper towels catch any drippings.
Cook each piece of French toast for 2-3 minutes per side, until golden brown. Transfer all the toast to a baking sheet and bake for another 5-7 minutes, until cooked through.
It takes a little time, but trust me – itâ€™s worth it.
For the topping:
Put all the ingredients except the bananas into a medium skillet over medium heat. Stir until the sugar is dissolved, all the ingredients are incorporated and the mixture is bubbling; it will just be thick enough to coat the back of a spoon.
Slice the bananas and toss them with the sauce. Cook for 5-6 minutes, until the bananas are heated through. The sauce will thicken a bit when off the heat. Pour over french toast, pancakes, waffles or ice cream and enjoy.
Easy Sticky Buns
from Barefoot Contessa’s Back to Basics, page 240
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.
Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.
Tasty Flowers1/4 c. preserves, flavor your choice1/4 c. cream cheese1 can (12 ounces) biscuits (10 count)Preheat oven according to package directions.In a medium bowl blend preserves and cream cheese. Place biscuits on a lightly greased baking sheet. Make five slashes on each biscuit to form ‘petals’. Make an indentation in the center of the biscuit and drop in a teaspoon of cream cheese mixture. Bake according to package directions. Makes 10.
Chocolate Monkey Bread
Recipe from Paula Deen.
* 1 & 3/4 cups granulated sugar
* 2 tablespoons unsweetened cocoa powder
* 1 teaspoon ground cinnamon
* 1 cup butter, melted
* 2 12-ounce cans refrigerated biscuits, cut into fourths
Preheat oven to 350Â°. Lightly grease/spray a 10-cup Bundt pan.
Combine sugar, cocoa, and cinnamon. Set aside.
Dip quartered biscuits into melted butter. Dredge in sugar mixture. Layer biscuits in pan.
Bake for about 1 hour. Cover with aluminum foil, if necessary, to avoid excess browning.
Cool in pan 10 minutes. Invert onto plate and serve.
Quick Sticky Biscuits
* 1 cup firmly packed light brown sugar
* 1/2 cup dark corn syrup
* 3/4 cup unsalted butter
* 1 & 1/2 cups chopped pecans, toasted
Spray a 9″x 13″ pan with cooking spray. Set aside.
Place brown sugar, corn syrup, and butter in a saucepan. Cook over low heat. When butter is melted, increase heat to high and bring to a gentle boil. Cook 3-5 minutes, until thickened. Stir in pecans. Pour into pan and spread evenly. Set aside.
* 4 cups all-purpose flour
* 2 tablespoons baking powder
* 1/2 teaspoon baking soda
* 1 & 1/2 teaspoons salt
* 1 cup very cold or frozen unsalted butter, cut into 16 pieces
* 1 & 1/2 to 2 cups buttermilk
Preheat oven to 425Â°.
Sift together twice the flour, baking powder, baking soda, and salt. Cut in the butter using a pastry blender. Blend until mixture mostly looks like coarse crumbs, with some of the butter the size of small peas.
Make a shallow well in the center of the flour mixture. Pour in 1 & 1/2 cups of buttermilk. Blend with a fork to form a soft dough. If dough is too dry, add the remaining 1/2 cup of buttermilk.
Turn the dough onto a lightly floured surface. Knead a few times, then pat into a 3/4-inch thick rectangle. Using a sharp knife, cut the dough into 12 square biscuits.
* 1/2 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 cup unsalted butter, melted
Stir together sugar and cinnamon. Brush the tops of the biscuits with about half of the melted butter. Sprinkle with about half of the cinnamon-sugar.
Place the biscuits, cinnamon-sugar side down into the pan. Brush the tops (that were the bottoms) of the biscuits with remaining butter and sprinkle with remaining cinnamon-sugar.
Bake about 15-17 minutes. The biscuits should be golden brown and puffy, and the pecan sauce should be bubbling around the biscuits.
Cool slightly, then invert onto a serving plate. Remove pan to allow sauce to fall around the biscuits. Scrape any remaining sauce from the pan onto the biscuits. Serve immediately.
Make 12 biscuits.
Yield: 18 doughnuts
1 pound prepared pizza dough
Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and reroll. Cut out more doughnuts.
Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar. Serve warm.
Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces of milk chocolate and 1/4 cup of whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.
Baked French Toast Casserole with Maple Syrup
1 loaf French bread (13 to 16 ounces)
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Pancake Sara’s EGGNOG FRENCH TOAST
From The Original Pancake House
Teflon griddle at 375 degrees or a large hot skillet on your stove top, to test temperature, small droplets of cold water should dance around on the hot surface for a moment before disappearing, if they evaporate immediately it is too hot. Makes approximately 6 two slice servings.
Mix the Eggnog, beaten eggs, nutmeg, Rum extract and brown sugar in a bowl with a small wire whip until brown sugar semi-dissolves.
Keep a the wire whip in the bowl of batter and stir well before each use, to avoid the spices and sugar from settling to the bottom.
Place a pad or two of butter on your cooking surface let it melt, tilt surface to distribute the butter. Take a few slices of your bread and dip them into the eggnog batter coating both sides completely, place each coated slice on your cooking surface into the melted butter. Cook for approximately 3-4 minutes an each side. The Eggnog French Toast will appear darker than other French toast, due to the brown sugar and sugars in the eggnog.
Place on warm plates, lightly dust with cinnamon sugar if you wish and serve with butter and maple syrup. Enjoy!
Apple Cinnamon French toast casserole
Butter, for greasing dish
Butter an 8 by 8-inch glass baking dish.
In a medium bowl, whisk together the eggs, milk, sugar, cinnamon, and nutmeg until well combined. Coarsely chop the apples and put them into the baking dish. Tear the bread into rough pieces and toss with the apples in the dish until evenly combined. Pour the egg mixture over the bread and apples and press bread and apples into the custard. Cover and refrigerate for at least 15 minutes, or up to 1 hour.
Preheat the oven to 350 degrees F.
Bake until custard is set and pudding is lightly browned, about 40 to 45 minutes. Cover with foil if apples begin to get too brown. To serve, sprinkle with powdered sugar and drizzle with maple syrup.
Yield: 4 servings
TIP for French toast casserole recipe: Try getting kids a few safe tools of their own for the kitchen. It’ll really make them feel like a “chef”. A whisk is a great kids tool and then kids can whisk up the batter for this all by themselves. Measuring cups and spoons are great as well. Kids can cook and learn math and fractions.
Panettone French Toast
Yield: 6 servings
To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)
Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.
Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.
Pumpkin Spiced Pancakes
Pecan Syrup Preparation:
Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syru
1 tube Pillsbury crescent dinner rolls (8)
1. Preheat oven to 400 degrees.
Steel Cut Oatmeal
Yield: 4 servings
1 tablespoon butter
In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon
Banana Muffins with Mascarpone Cream Frosting
Yield: 18 muffins
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.
Banana and Pecan Pancakes with Maple Butter
2 cups buttermilk
Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook’s note*
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner’s sugar and candied pecans. Yield: 6 servings
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Oatmeal Cookie Pancakes
Yield: about 12 cakes, 4 servings
1 cup old fashioned oats
Hereâ€™s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.
Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
Corn Cake Breakfast Stacks with Maple Butter
Yield: 4 servings
8 strips thick-cut smoked bacon
For the corncakes, whisk together eggs, buttermilk and melted butter in a medium mixing bowl. Stir in corn kernels. Sift together cornmeal, flour, sugar, salt, and baking powder. Add the dry ingredients to the buttermilk-corn mixture and stir until just combined. Let stand for 20 minutes in a cool place.
For the maple butter: blend the softened butter with 1/2 cup maple syrup in a small bowl and set aside.
Preheat the oven to 250 degrees F. In a 10-inch nonstick skillet, brown the bacon strips. Drain them on paper towels and transfer to a cookie sheet. Sprinkle the apple slices with cinnamon and salt to taste. Sear them in bacon renderings until golden brown and place them on the sheet pan with the bacon. Wipe out your skillet and return to medium heat. Add just enough butter to coat the bottom of the skillet and ladle 1/4 cup corn batter. Let cook, about 2 minutes. Flip, cook another 2 minutes, then transfer to the cookie sheet with the apples and the bacon. Repeat until you have a dozen corncakes.
On each plate, place 1 corn cake, top that with 2 strips of bacon, another corn cake, 2 slices of apple and another corn cake. Top with maple butter and drizzle the plate with some of the warmed maple syrup. Garnish with a sprig of mint, powdered sugar and a few fresh berries if you desire.
OLD WORLD DUTCH PANCAKES
3 lg. eggs
Preheat oven to 400. In blender or food processor, mix eggs, milk, flour, sugar and nutmeg. Place butter in 7X11 baking dish or shallow 2 Qt baking dish. Place in oven and allow to heat 2-3 min. till butter is just melted. Carefully pour in egg mixture. Bake 15-18 min. till puffy and browned. Cut into 4 servings. Dust with powdered sugar.
Quick and Easy Monkey Bread
24 ounces frozen dinner roll dough
1. The night or several hours before, grease and flour a 9 or 10 inch tube pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer.
2. Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter
Blueberry Monkey Bread
1 – 10 x 4 inch tube pan (14 servings).
Servings are torn off, piece by piece. This snack cake can be enjoyed all year around thanks to frozen blueberries.
2/3 cup white sugar
1 Preheat oven to 350Âº. Thoroughly grease a 10 x 4 inch tube pan.
2 Mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.
3 Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.
4 In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan.
5 Bake for 65 minutes or until done. Lift or turn out onto a cake plate.
Cream Cheese Muffins
Uncommonly Good Bread Pudding
Yield: 6 servings
3 large eggs
Preheat oven to 350 degrees F. Cream eggs and sugar together. Add milk and vanilla and mix well. Add Texas Toast. Let bread soak in liquid mixture until very soft. Press until all bread is soaked in the liquid mixture. Add butter and mix well.
Pour into a well-oiled 8 by 8-inch baking pan. Bake for 45 minutes to 1 hour. Mixture will rise like a souffle. When golden brown, remove from oven and let rest for 15 minutes before serving.
Colossal Chocolate Cinnamon Rolls
2 loaves (1 lb.) frozen white yeast bread dough, thawed, divided
GREASE two 9-inch-round baking pans.
ROLL one bread loaf into 16 x 10-inch rectangle on lightly floured surface. Combine sugar and cinnamon in small bowl; sprinkle 2 tablespoons over dough leaving 1/2-inch border around sides. Sprinkle with 1 cup morsels and 1/2 cup nuts.
ROLL up dough starting at short end; seal edges. Cut into 6 slices; place cut side up in prepared baking pan. Repeat with remaining bread loaf, sugar mixture, morsels and nuts; place in second prepared baking pan. Cover; let rise in warm place until dough almost fills pans.
PREHEAT oven to 350Â° F.
FOR GLAZE:COMBINE powdered sugar and milk to make a stiff glaze.
Apple, Caramel and Nut Roll-Ups
Makes 6 servings
1/2 cup chopped pecans
Preheat oven to 300Â°F. Spread pecans in shallow baking pan. Bake 20 to 30 minutes or until lightly browned; set aside.
While toasting pecans, peel, core and slice apples. Place in microwavable container. Top with butter, nutmeg and cinnamon. Microwave, covered, on HIGH 3 minutes or until tender, stirring once. Place tortillas in plastic bag (do not seal). Microwave at HIGH 30 to 45 seconds or until heated through; set aside. Place caramel sauce in microwavable container. Microwave at HIGH 30 to 45 seconds or until hot.
Lay tortillas flat on work surface. Spoon 1/6 of apples down center of each tortilla. Top with 1 tablespoon nuts and 1 tablespoon sauce. Fold one side tortilla over filling; roll up. Place on large serving platter or individual plates. Drizzle each roll-up with about 1 tablespoon sauce. Top with whipped cream and 1 teaspoon nuts.
Peanut Butter Rolls
Peanut butter filling:
In a large mixing bowl, combine 1 C flour, sugar, undissolved yeast and salt. Heat milk, water and peanut butter until warm- about 120-130 degrees. Gradually add to dry ingredients. Beat for 2 minutes at medium speed by electric mixer. Add egg and 1/2 C flour, beat 2 minutes at high speed. Stir in enough remaining flour, by hand to make a soft dough. Knead on light floured surface until smooth and elastic- about 8- 10 minutes. Combine peanut butter filling ingredients until smooth. Cover and let rest 10 minutes. Divide dough into 2 equal portions. Roll each half to 14 x 8 inch rectangle. Spread with filling. Roll up tightly from long side, pinching the seam to seal. Cut into 8 equal pieces. Place cut side up in each of 2 greased 9 inch round cake pans. Cover and let rise in warm draft-free place until double in size- about 45 minutes. Bake at 375 degrees for 20- 25 minutes or until done. Remove from pans and cool on a wire rack. Melt chocolate glaze ingredients together, stirring until smooth. Drizzle over rolls. Sprinkle with chopped peanuts.
Or Try this variation
Peanut Butter N’ Jelly Streusel Bread
1/2 cup sugar
Churros (Spanish Doughnuts)
Yield: 24 Servings
Source: From McCalls
1/4 c butter or margarine, cut into small pieces
Blueberry Cake Doughnuts
2 tablespoons solid vegetable shortening
In an electric mixer, fitted with paddle, cream the shortening and sugar. Add the eggs, 1 at a time and beat until incorporated. With the machine running, slowly add the buttermilk. Switch the paddle attachment to a dough hook and add the blueberries. Sift together the flour, salt, baking powder and baking soda. Add the flour mixture, 1 cup at a time, until the dough forms a smooth ball and climbs up the dough hook. Place the dough in a greased bowl, turning once and cover with plastic wrap. Refrigerate for 1 hour. Preheat the fryer to 350 degrees. Turn the dough out onto a floured surface and roll out to 1/2-inch thick. Using a doughnut cutter or 2 biscuit cutters, cut the dough into rounds. Fry the doughnuts in batches until golden brown. Remove and drain on paper towels. In small bowl, whisk together the milk and powdered sugar. Drizzle the glaze over each doughnut and allow to sit until the glaze sets. Serve the doughnuts on a platter.
Yield: about 2 dozen
Makes 1 – 9×5 inch loaf
Note: If you don’t have buttermilk you may substitute milk with 1 tablespoon vinegar to measure 1 cup.
2 cups all-purpose flour
1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5 inch loaf pan.
2 Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
3 Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
4 Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
1 cup warm water (110 degrees F)
1 Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.
2 Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.
3 Preheat oven to 350 degrees F (175 degrees C).
4 When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle
5 Bake approximately 20 to 25 minutes, until golden brown.
“Semi-Homemade” Cinnamon Rolls
Yield: 16 rolls
1 loaf frozen white bread dough, thawed in refrigerator
Preheat oven to 400 degrees F.
Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices. Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top.
While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.
4 (12 ounce) packages
1/2 cup butter
1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2 Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and
3 In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4 Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Bacon and Cheese Monkey Bread
9 bacon slices, cooked and crumbled
COMBINE first three ingredients; set aside.
CUT biscuits in half; dip each piece in butter, and layer 1/3 of biscuits in a lightly greased 12 cup Bundt pan.
SPRINKLE half the bacon mixture over biscuit pieces. Repeat layers, ending with biscuit pieces.
BAKE at 350 for 40 minutes or until golden. Cool 10 minutes in pan; invert onto a serving platter, and serve immediately. Makes 1 ring.
Note: This Monkey Bread must be cooked in a bundt or tube pan or the middle will never get done.
Recipe courtesy Paula Deen
Yield: 12 to 14 servings
1/2 cup granulated sugar
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Recipe courtesy Alton Brown
2 cups flour
Heat oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.
Yield: 1 dozen
German Puffed Pancake
This is a baked egg-based breakfast dish that makes a large puffy treat.
Heat oven to 400 degrees.
Apple Sticky Buns
1 package (12 ounces) Stouffer’sÂ® frozen Escalloped Apples, defrosted*
Combine apples, flour, brown sugar and walnuts together well in medium bowl. Evenly divide mixture between twelve greased muffin cups. Combine sugar and cinnamon in small bowl. Evenly divide bread dough into thirty six pieces; form each piece into a ball. Roll each ball of dough in sugar mixture. Place three dough balls on top of apple mixture in each muffin
Bake in preheated 375Â°F. oven for 15 to 18 minutes or until golden brown. Immediately invert onto serving platter; replace any apple mixture that may stick to the insides of the cups.
Butterscotch Sticky Buns
5 tablespoons butter or margarine, divided (we recommend LAND O LAKESÂ® Butter)
MELT 2 tablespoons butter in 13 x 9-inch baking pan in preheated 375Â° F oven. Unroll dinner rolls; separate into 16 triangles. Sprinkle triangles with 1 1/3 cups morsels. Starting at shortest side, roll up each triangle; arrange in prepared baking pan. Bake for 15 to 20 minutes or until lightly browned. MICROWAVE remaining morsels with remaining butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 20 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in nuts, sugar, lemon juice, water and cinnamon. Pour over hot rolls; return to oven. BAKE for 5 minutes or until bubbly. To prevent sticking, immediately loosen buns from pan. Cool in pan on wire rack for 10 minutes; serve warm.
Tender, Delicious, Soft Pretzels
Concocted after Auntie Anne’s pretzels recipes went on the net and found to be to hard. This revised recipes prdouces a much softer and desirable pretzel.
2 cups bread flour
(For raisin pretzels only, add 1 teaspoon ground cinnamon to dough)
Preheat oven to 450 when dough is finished kneading
Decide what kind of pretzels you wish to make. If you want plain ones that can be either salted or covered with cinnamon/sugar, just dump the dough onto the counter, and stretch it out into a “log” roughly 15 inches long, and about 3/4 inch to 1 inch thick. This should resemble a large dough “slab” on the countertop, from which you can now use the pizza cutter to shave off pretzels. Starting from one end, cut pretzel strips from the near edge of the dough, with each strip being about 1/2 to 3/4 inch wide. Then carefully dust each strip with flour from the countertop, and stretch each strip evenly till it lengthens to at least 18 inches, then twist into a pretzel shape and place onto lightly greased cookie sheet. When sheet is ready, place in center or a little lower than center of oven.
When pretzel is just beginning to brown on the edges and ends, remove from oven and brush with egg mixture, then if pretzels are intended to be plain, or are filled with japapenos, sprinkle lightly with coarse salt. If you intend to make cinnamon pretzels, do not use the salt, use just the egg mixture. After brushing with egg mixture and applying salt if needed, put on higher rack in oven to finish browning to golden brown.
For cinnamon pretzels, dip into or brush on melted butter or margarine while still warm, allow to drain at least 30 seconds. Then dust thoroughly in cake pan filled with 1 to 2 cups of sugar/cinnamon mixture. Serve warm.
Jalapeno or raisin pretzels: Immediately after removing dough from breadmaker and placing onto floured countertop, fold in jalapenos thoroughly. Then stretch out the dough as before, cutting into strips, stretching out and twisting into pretzel shapes then partial baking, coating and final baking.
Raisin pretzels: Icing can be prepared by mixing powdered sugar, melted butter or shortening, and water. About 1 cup of powdered sugar, 1 to 2 teaspoons butter or margarine, and 1/2 to 1 teaspoon water thoroughly combined will make icing that can be spread or strung over pretzels after baking. If icing is too thick, add slightly more water. If too thin, add more sugar.
2.) The key to making good, tender pretzels seems to be the technique of raising, cutting and forming them, as much as using the proper ingredients.
b. If you intend to make “cinnamon-sugar” pretzels, don’t coat with the egg mixture. Use that only for plain or jalapeno pretzels. It keeps the cinnamon-sugar mixture from properly clinging to the pretzel.
c. Carefully (making effort to keep the dough as uniform as possible in thickness) stretch out the cut pretzel to at least 18″ in length. Lay the last 4 to 5 inches of the strip onto the floured counter, one end over the other in an “x.” Then twist them around as you would splice two wires together, then fold them back over the “O” (the remainder of the pretzel) to form the pretzel shape. Then place onto pan and put into preheated oven and bake till golden, (not dark). The egg-coated pretzels will be darker, more traditional-looking pretzels.
Yield: 12 muffins
* 2 cups flour
Preheat oven to 375 degrees F. In a large bowl combine the dry ingredients and set aside. In a separate bowl mix the butter or margarine, eggs, yogurt, extract, and chips if desired, and combine with the dry ingredients. Pour into 12 greased or paper-lined muffin tins and bake 18 minutes.
Hot & Gooey Caramel Rolls
12-13 frozen bread dough balls
Stuffed French Toast Casserole
Cut into 1/2″ cubes:
Blueberry-Stuffed “French Toast”
Arrange half the bread cubes in a buttered 13-by-9 inch glass baking dish, scatter the cream cheese over the bread, and sprinkle the blueberries over the cream cheese. Arrange the remaining bread cubes over the blueberries. In a large bowl whisk together the eggs, the syrup, and the milk.
French Toast with Raspberry Cream Sauce
1 cup evaporated milk
Baked French Toast
Chocolate Glazed Cake Doughnuts
3 1/2 cups (1 pound) cake flour
Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick
Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry
Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.
For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectionersÃ sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.
Yield: 6 doughnuts
1 1/2 cup brown sugar
Preheat oven to 275 degrees F.
Line 2 cookie sheets with parchment paper and reserve.
Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.
3/4 pound (3 sticks) unsalted butter, at room temperature
Yield: 2 8-inch loaves
Preheat oven to 350 degrees. Spread almonds in a single layer on a sheet pan. Bake for 8 to 10 minutes or until golden brown. Remove and set aside to cool.
Meanwhile, coat 2 8-1/2×4-1/2×2-1/2-inch loaf pans with vegetable cooking spray.
In the bowl of an electric mixer, beat together the butter and the sugar for 2 to 3 minutes, until light and fluffy. Add the egg yolks, cloves, cinnamon and lemon rind and beat until combined.
In a medium bowl, stir together the flours and almonds. Add to the butter mixture and stir until just moistened. The batter will be quite thick. Divide the batter between the 2 pans, pressing it into the corners and spreading evenly. Bake for 50 to 55 minutes, until the top springs back when touched and a toothpick inserted into the center comes out clean.
Remove the pans from the oven and let cool for 30 minutes. To remove, flip pan on side and gently remove the bread. Slice when completely cool.
Make the pastry cream first
1-1/2 teaspoons vanilla extract
In a 2 quart saucepan, combine sugar, flour, salt and milk over medium heat and cook stirring until mixture thickens. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks. Slowly pour egg mixture back into milk mixture. Stirring constantly, cook over medium low heat until mixture thickens. Remove from heat and stir in vanilla extract. Chill cream until ready to use.
Put a thin layer of Pastry cream in a pan, make a layer of waffles, put a
PUFFED FRENCH TOAST
2 whole eggs
Mix eggs, sugar, salt, vanilla, and milk until blended. Slowly add flour and baking powder; mix until smooth. Dip bread in batter. Fry in hot skillet with 1″ oil until browned. Drain on paper towels; roll in sugar mix.
1/2 c Unsalted butter (1 stick)
Stir in the sugar and citrus peel, then drop the dough by heaping
1 c All-purpose flour
Heat 4 inches of oil in a heavy 5- to 6-quart saucepan to 360 F. Drop the dough by tablespoonfuls into the oil and cook about 3 minutes until each is puffed and golden. Drain the beignets on paper towels and sift powdered sugar over each one. Serve with French roast coffee.
6 Tbsp Water
Combine water, butter and flour in a saucepan, bring to a boil, reduce heat and simmer for about 5 minutes.
Remove from heat and beat in one egg at a time, beating the batter for 3 minutes after each egg. Add the vanilla.
Drop the batter from a teaspoon into the fat and cook until golden.
1 Tube of crescent rolls
Note: these are commercial size recipes broken down for individual use.
* 2lbs. pastry flour
Mix until you have an even consistency throughout the dough (aprox. 5 min.). Roll out 9 inches wide by 18 inches long. Put a thin layer of brown sugar and fine chopped pecans down center of dough. Fold dough in “Tri Fold”, roll flat again, do this 2 more times. Roll out in a strip approx. 3inches by 18inches, cut every 2 inches place on pan Bake at 360 for approx. 15 min. Glaze with a sugar glaze and you have a BEAR CLAW.
Homemade Corn Bread Mix
6 c All-purpose flour
To use mix for corn bread or muffins…
To bake corn bread or muffins:
QUICK MUFFIN MIX
Combine all ingredients in a large airtight container. Store at room
Whole Grain Pancake Mix
Insert metal blade in food processor. With motor running, pour
Whole Grain Pancakes
In a large mixing bowl, beat together eggs, oil, milk and vanilla
Almost Impossible Basic Baking Mix
2 3/4 cups All-purpose flour*
*To vary the mix, replace half of the flour with whole-wheat flour or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and shortening in food processor. Pulse until mixture is well blended and smooth. Store in container with tight-fitting cover in cool place for up to 4 weeks. Stir well before using.
20 cups all purpose flour, sifted
Measure all ingredients accurately. Stir the flour, dry milk, salt,
Preheat oven to 350. Yield 6 8 desserts
Drain and save juice. Mix sugar and cornstarch in a saucepan. Gradually stir juice, saved from fruit, into sugar cornstarch mixture. Bring to a boil. Boil 1 minute, stirring constantly. Add the drained fruit (remove pits if necessary). Pour into baking dish or pan. Dot with 1 1/2 tsp. butter, sprinkle with cinnamon. Drop dough by spoonfuls into hot fruit. Bake 25 30 minutes. Serve warm.
3 c. Master Mix
Apple Coffee Cake
Pancakes (same ingredients for waffles, also.)
8 c Unbleached All-purpose Flour
In a large bowl, combine flour, sugar, baking powder and salt. With a pastry blender, cut shortening into dry ingredients until evenly
A-B-C Muffin Mix
Stir together well, breaking up lumps:
Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.
To make 24 regular-sized muffins:
In a large bowl, beat:
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