Peanut Butter Banana Bread

from Cooking Light magazine. I didn't have the peanuts so I left them out and it was still great.

1 1/2 c mashed ripe bananas
1/3 c plain yogurt
1/3 c creamy peanut butter
3 tablespoons butter, melted
2 eggs
1/2 sugar
1/2 brown sugar
1 1/2 c flour
1/4 c ground flaxseed (this is really healthy, but if you don't have any you can use flour)
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp allspice
2 tablespoons dry-roasted peanuts, chopped

Preheat oven to 350. Combine first five ingredients, beat in sugars until well blended. Combine dry ingredients and add to wet, then stir in peanuts. Pour batter into a greased 9x5 loaf pan. Bake at 350 for about at hour, cool 10 minutes in pan, then remove and cool on wire rack.

Glaze:
Combine 1/3 c powdered sugar, 1 tablespoon milk and 1 tablespoon peanut butter with a whisk. Drizzle over bread.

Strawberry Bruchetta

This is an old Pampered Chef recipe, and it is great for brunches or bite-sized dessert parties.

1 loaf thinly sliced french baguette

2 T melted butter

Place bread slices on cookie sheet and brush with melted butter. Bake at 350 until golden brown (about 5 min or so)

In a mixing bowl, combine the following:

4 oz cream cheese

1 Meyer lemon, zested and juiced

2 1/2 cups powdered sugar

In another bowl, slice or chop 1 lb washed and hulled strawberries.

In a non-stick skillet, lightly toast 1 small package blanched slivered almonds.

To assemble, place thin layer of cream cheese mixture on toasted bread, add strawberries, and sprinkle almonds. To garnish, grate white, milk, or dark chocolate over top and dust with powdered sugar.

EZ Wheat Bread

I got this recipe from everydayfoodstorage.net and it is very easy to make and hard to mess up!

1 1/4 cup warm water

1 TBS active dry yeast

1/4 cup honey or 1/3 cup sugar

2 3/4 cup whole wheat flour (or do a combination with white)

1/4 cup gluten

1 tsp salt

2 TBS non fat non instand dry milk

1 TBS butter or oil or margarine

1 TBS vinegar

1/4 cup potato flakes (do not use potato pearls)

Mix ingredients in the order listed in mixing bowl with dough hook for 12-15 minutes. Let rise until double, about 1 1/2 hours. Punch down. Shape into loaf and place in loaf pan. Let rise till double again. Bake at 375 for 20-30 minutes.

Polynesian Coconut Rolls

Coconut milk is amazing. It makes everything taste so yummy and exotic.

1 can coconut milk
1 c water
6 T sugar
4 tsp corn starch
dough for 12 rolls

Combine coconut milk, water, sugar, and cornstarch in a bowl, stir well until cornstarch dissolves. Coat a 9x13 with spray. Pour in mixture. Place rolls on top of coconut mixture. Let rise until double in size (1 hour or 25 minutes in a warm oven), then bake at 375 for 20 minutes.
from The Lion House Bakery cookbook.
I used white whole wheat in my roll dough and it was still great.

Cinnamon Burst Bread

I got this recipe from Everydayfoodstorage.net

I made some the other day and it didn't turn out too bad. I didn't have enough cinnamon chips though, so it could have been better. It is great to make french toast out of too!

(The picture of the bread is not what I made)!

3 T. yeast
1/2 cup sugar
4 eggs, beaten lightly
3 3/4 cup warm water
4 1/2 tsp. salt
3 T. vegetable oil
2 1/2 cups cinnamon bites
11-12 cups flour (you can use white or wheat or a combination of both)

Combine in mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat well to “cake batter” stage. Stir in salt, cinnamon bites, and 7 more cups flour to make bread-dough consistency. Let mixer knead it to the right texture (add up to 1 more cup flour if needed). Place dough in greased bowl, cover, and let rise for 1 hour. Shape dough into 4 loaves. Let rise for another hour or until doubled. Bake at 375 degrees for about 30 minutes.

Bear Claw (apple dessert) or Cinnamon Rolls

This is a delicious recipe using cannery dried apples. It can be halfed for more of a single family size.

Bear Claw
-Rehydrate 5 cups of dehydrated apples by soaking them overnight.

Mix together the following ingredients and let rest for 15 minutes:
2 1/3 c. warm water (hot to the touch but not burning. ~120 degrees F)
1/2 c. sugar
2 Tbsp. + 2 tsp. yeast

Then:
Preheat oven to 425
Grease Pans
Melt 1 cube margarine or butter (1/2 cup)
Make cinnamon/sugar mix: 2 Tbsp. cinnamon to 1 c. sugar

To yeast mixture add:
2 tsp. salt
2 eggs
2/3 c. oil
6 2/3 c. flour

Mix well:
Roll dough into an oblong shape on floured surface, transfer to baking sheet. Spread 1/2 with melted butter. Place 1/3 of apples over butter and sprinkle with cinnamon and sugar mixture to taste. Fold dough in half lengthwise and lightly seal edges with fingers. With kitchen shears cut 2 inch "fingers" 3/4 of the way through dough, leaving at least 2 inches along back uncut. Twist each finger twice and then lay back down on baking sheet. Repeat until all fingers are completed. Let rise about 10 minutes. Bake at 425 for 15-20 minutes.

Yield:
Each recipe yields 2-3 bear claws, depending on size. (They are about the size of a loaf of french bread each).

Frosting:
In a small sauce pan place:

1/2 cube of margarine or butter (1/4 c.)
1/3 c. milk

Heat until hot but not burning, remove from heat and add:

1/2 tsp. vanilla
Pinch of salt
3 1/3 c. powdered sugar.

Note:

Same dough can be used to make delicious cinnamon rolls. Instead of forming bear claw, sprinkle with cinnamon sugar and raisins if desired, roll dough from the long side and cut in one inch wide rolls. Place in greased pans with sides of rolls just touching. Follow same cooking instructions.

Baked Apple French Toast

1 (16oz) large loaf of French bread or 2 small loves

8 eggs, lightly beaten

3 c. Milk

3/4 c sugar, divided

1 T. vanilla extract

2-3 Granny Smith apples, peeled, cored, and sliced

2 tsp. cinnamon

2 T butter

Preheat oven to 400 degrees.  Spray a 9x13 inch glass dish with vegetable oil spray.  Slice bread into 1 1/2 inch slices.  Place bread tightly together in one layer in dish.  Mix eggs, milk, 1/4 cup sugar, and vanilla.  Pour half of the liquid over the bread.  Place apple slices on top of the bread to cover.  Pour remaining egg mixture over the apples.  Mix remaining 1/2 cup sugar with cinnamon and sprinkle evenly over the apples.  Dot with butter.  Bake for 35 minutes or cover and refrigerate overnight.  Bake the next morning for 50 minutes.

Apple Nut Crackers

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup pecans or walnuts, toasted and finely minced

1 Tbsp brown sugar

1/2 tsp baking powder

1/8 tsp salt

1/8 tsp cinnamon

1/4 cup butter

1/2 cup applesauce

In a medium mixing bowl stir together the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture.

Add applesauce all at once. Using a fork, stir until the mixture can be gathered into a ball. Divide dough in half. Preheat oven to 350. Lightly grease baking sheets and set aside.

On a lightly floured surface, roll each half of the dough into a 12x7 inch rectangle. Cut into 1 1/2 inch squares with a pastry wheel (I use a pizza cutter)--you can also get fancy and do circles, triangles, letters, etc. Place crackers 1/4 inch apart on baking sheet and prick each cracker with a fork a few times to prevent bubbles. Bake for 15-17 minutes or until lightly brown. Cool until firm and store in an air-tight container.

Apple Cinnamon Bread Braid

I would have taken a picture sooner, but this was all that was left by the time I pulled out the camera. I usually make cinnamon rolls for conference morning using my Aunt Sandy's french bread recipe (found here). This year, I made them but added a few twists.

The bread rises for nearly an hour while you stir it down a few times. During the stir down-times, I sprinkled in a couple of teaspoons of cinnamon sugar so that the dough would be really infused with that flavor once it was all the way risen. It makes the dough a little bit sticky, but when you roll it out onto the countertop with flour, it is just fine.

The other thing I did was take half the dough and turn it into a bread braid. Here's how:

1. Roll the dough out into a rectangle.

2. Spread a thin layer of butter onto the dough.

3. Spread a 1/4 inch layer of light brown sugar onto the dough, and sprinkle cinnamon on top.

4. Take a pizza cutter and cut 2 inch strips into the dough along the long ends of the rectangle, thus leaving about 4 1/2 inches of non-cut dough where you pile sliced apples.

5. After apples are piled along the middle of the rectangle, take the ends and "braid" them into each other. I folded the end into the apples, then took the strips and just criss-crossed them. At the end of the braid, tuck leftover dough back into the braid.

6. Place on a cookie sheet and bake at 350 for about 25 minutes. Some of the brown sugar will leak out onto the cookie sheet, so make sure and use one with edges.

7. While it cools, drizzle cream cheese frosting all over it. Slice and serve.

It is freakishly delicious, and has been requested for next year and also for Christmas morning. I just love a good versatile bread recipe!

Cornbread

Here you go, Lydia. The recipe is from Lisa Crossley, and amazingly efficient woman that she is, it doubles as a pancake recipe if you just leave out the cornmeal. She would tell you to use freshly ground hard white wheat flour for all 2 1/2 cups of the flour, but if you don't have that, I recommend using only partly whole wheat.

Corn Bread
1 ½ c. corn meal
1 ½ c. whole wheat
1 c. white flour
1 c. sugar
½ c. oil
2 t. salt
1 Tbl. Baking powder
2 c. milk

Mix until smooth and pour into a greased 9x13; bake at 350 for 30-40 minutes.

Whole Wheat Bread

WAHOO, I found a yummy and healthy whole wheat bread recipe. It does have sugar substitute (Splenda) in it but if you don't like using that in your food you can just put normal sugar into the bread. I think Splenda is a lot sweeter than normal sugar in foods so if you do replace the sugar substitute put a little more than the recipe calls for.

Makes 1 bread loaf

1 1/2 cups water (at room temperature)

2 1/2 tablespoons extra virgin olive oil

2 tablespoons sugar substitute (use more than 2 Tbsp. if you are using real sugar)

3-3 1/2 cups whole wheat bread flour

2 tablespoons gluten flour

1 1/2 teaspoons salt

1 1/2 teaspoons quick rise yeast

In a large mixing bowl, using an electric mixer, combine the water, oil, sugar substitute, whole wheat bread flour, gluten flour, salt, and yeast to form a rough dough. Let the dough stand for 15 to 20 minutes.

Place the dough on a lightly floured board and knead for about 10 minutes, until the dough is smooth and elastic. Place the dough in an oiled bowl and cover it with a damp cloth. Let the dough rise in a warm spot for about an hour, until it has doubled. Preheat the oven to 350 F

Turn the dough onto a board and shape it into an oblong loaf. Coat a bread pan with cooking spray. Place the dough in the pan. Bake the bread for 40-45 minutes. Remove the bread from the oven and turn the bread out onto a cooling rack.

Nutrition per slice: 130 calories, 5 g fat, 4 g protein, 19 g carbohydrate, 3 g dietary fiber, 220 mg sodium

Whole Wheat Pizza Crust

This is a great recipe for pizza crust. I discovered it a while back and it really works well. I have also made it with whole wheat flour and it turns out great- sometimes I wonder why that isn't catching on because I think a whole wheat crust is delicious.

Homemade Pizza Crust
2 teaspoons yeast (not dry active)
2 cups warm water
2 teaspoons sugar
1/4 cup oil
2 teaspoons salt
5 cups flour

Dissolve yeast in warm water. Add sugar. Add oil, salt, and flour. Mix and knead. Let rise; roll out. *I usually bake my crust for about 5-6 minutes at 350 before putting all the toppings on- then it isn't all soggy in the middle. Then load up the toppings! Here is a list of what we like:
(I just use spaghetti sauce)
pizza seasoning
sliced olives
sliced ham
pineapple
sliced and chopped green peppers
green onions, sliced
lots of cheese
...and whatever else suits your fancy!

Bake for about 20 minutes at 350 or until crust is turning golden brown (check it occasionally).

Breadsticks

These are so so good. I've used the topping recipe on pizza dough for breadsticks too. It's yummy! And I use leftover topping for dipping after baking.

Mix together:
1 T. yeast
1 1/2 c. hot water (hot to the touch but not burning ~115-120 degrees F)
1 T. sugar

Mix separately:
1 T. sugar
1/2 t. salt
3 1/2 c. flour (I use 1/2 wheat, 1/2 white)

When the yeast mixture is frothy (after about 5 minutes), mix the two together and knead for 3 minutes. Cover and let rise for 10 minutes. Spray a cookie sheet (12x18) with cooking spray. Push dough to edges, top with topping and cut into breadstick slices (or make twists or shaped breadsticks then top). Let rise until double.

Topping:
1/4 c. butter
1/4 c. mayonnaise
1/4 c. parmesan cheese
1/4 tsp. parsley flakes
1/4 tsp. garlic salt

Bake on 350 degrees for about 10 minutes, or until golden on top. Serve warm and enjoy!!!

Blueberry Banana Scones

1 ¼ c flour
½ c whole wheat flour
¼ c sugar
1 t baking powder
½ t baking soda
¼ c butter
½ c yogurt
1/3 c mashed banana
½ c blueberries
1 T brown sugar

Preheat oven to 350. Combine flours, sugar, baking powder and soda. Cut in butter until mixture resembles crumbs. Add yogurt and fruit, stir until moistened. Form dough into a ball. On a lightly greased cookie sheet, pat dough into a circle with floured hands. Sprinkle with brown sugar. Cut into 6 or 8 wedges. Spread on the cookie sheet one inch apart. Bake 25 minutes, until golden brown. Serve warm.

Stuffed French Toast with Apple Cider Syrup

I absolutely love this and would eat it for 3 meals a day...and dessert!

1 loaf unsliced French Bread
8 oz. cream cheese, cubed
2 apples, cored, peeled, and sliced
8 eggs
1 1/2 cups milk
6 tbsp. butter
1/4 cup maple syrup

Cut bread into cubes. In a greased 9X13 pan, spread half of the bread cubes on the bottom. Top with cream cheese cubes and apple slices, then remaining bread. In a blender, mix eggs, milk butter, and maple syrup until well combined. Pour evenly over top layer of bread. Use spatula to press bread down to moisten all layers. Cover and refrigerate over night. The next morning, bake uncovered at 325 degrees for 35-40 minutes. Center should be set and edges slightly golden. Let stand10 minutes before serving with Apple Cider Syrup.

Apple Cider Syrup

Great of stuffed french toast, regular french toast, pancakes...anything really.

1 cup sugar
8 tsp cornstarch
1 tsp cinnamon
2 cups apple cider or juice
2 tbsp lemon juice
4 tbsp butter

In a saucepan, mix sugar, cornstarch, and cinnamon. Gradually add apple juice and lemon juice. Cook over medium heat until thick and bubbly. Cook 2 minutes more, remove from heat and stir in butter until it melts.

The Perfect Bread Machine Loaf

A couple of people seemed interested in this recipe so I thought I'd better post it. It took me a long time to figure out my bread machine. We got it for our wedding and my first several tries with it were total disasters so I gave up. Finally, I guess about a year ago, I was trying to start making my own bread to use food storage wheat and I was having a hard time finding time to make it by hand all the time. I kept experimenting, and I was able to figure out how to make good bread the super-easy way. To keep the crust from getting too hard, I take the loaf out when the timer says 20-25 minutes, not zero! (this probably depends on the machine, but don't trust it, watch it yourself to see if it looks done) The stupid bread machine totally overcooks it. To keep the loaf from falling in, add gluten flour (1 T per cup flour). Don't try to make 100% whole wheat bread. It works fine if you want to make the dough by hand or in the machine and then bake it in the oven, but for some reason it never turns out right in the machine. I like my normal program better than the whole wheat cycle, even for whole wheat bread. I make this bread a couple of times every week. Now I can't even stand to eat store-bought bread, this is so much better!

1 1/4 c warm water
1 T sugar or honey
2 T oil or butter
1 1/2 t salt
1 1/4 c bread flour
2 c whole wheat flour
2 T gluten flour
1/2 c instant potato flakes
2 1/2 t yeast

Put all of the ingredients into the pan, and set the program. You're done! The machine does the rest.

Cinnamon Streusel Quick Bread

This isn't really summery but it is a good treat. For me, it satisfies the craving for cinnamon rolls with way less work and way less fat. I've included my own little changes in parentheses to make it even healthier.

2 c. flour (I use 1 cup whole wheat)
4 tsp baking powder
1 1/4 tsp salt
1/3 c. oil (you can use applesauce for all or part of this)
2 eggs
1 c. sugar (you can substitute in some applesauce here too)
1 1/2 tsp cinnamon
1 c. buttermilk (I often use regular milk or plain yogurt instead)
2 tsp vanilla

Preheat oven to 350. Grease and flour bottom of a 9x5 loaf pan. Combine all ingredients and beat 3 minutes at medium speed. Pour half of the batter into the pan. Prepare streusel topping (Combine 1/2 c. brown sugar, 1 tsp cinnamon, 2 T. softened butter) and sprinkle half over the batter. Pour on the rest of the batter and top with remaining topping. Bake for about 45 minutes.

Monkey Bread

This is a recipe I'm sure you all have made before. I won't eat a cinnamon roll but I will eat this. (yes, I know I'm weird) Steve LOVES Monkey Bread! I first made this for him on his b-day when we were engaged.

4 tubes quick rolls, cut into 1\4 pieces
2\3 c. sugar
1 T. cinnamon

Combine cinnamon and sugar, place in a plastic bag with the cut up rolls and shake. Drop rolls into greased bundt pan.

Boil 1 1\2 cubes margarine, 1 c. brown sugar, and 1 t. cinnamon. I usually boil for 1 min. or less. Pour over rolls in bundt pan. Bake at 350 for about 35 min.

Remove from oven. While still hot, place large plate on top of pan and quickly invert so plate is now on bottom. Monkey bread will slide out of pan easily. Best while it's hot!

Creamy Chicken Bread

This is one of Chris' favorite meals, so I thought that I would share it since I couldn't think of one of my own. I know some of you have it because I shared it once at one of our get togethers when I lived in Moscow.

1 frozen bread loaf, thawed.
2 chicken breasts, cooked
6-8 slices of bacon
6 slices Provolone Cheese
Mozarella Cheese
Ranch dressing
Parmesan Cheese

Boil chicken breasts until done. Cook bacon in pan until done. Cut up chicken and bacon and put into a bowl. Add as much Ranch Dressing as you like. The creamier the better. Roll the bread dough out into a rectangle shape. Cut stips on the side of bread, but do not cut through the center of the dough. Place the provolone cheese in the center of the bread. Put chicken, bacon & ranch mixture on top of the cheese. Sprinkle with mozarella cheese. With the strips you cut on the side of the bread, braid the strips over the mixture. When done braiding sprinkle bread top with parmesan cheese. Cook in over at 350 for 20-25 minutes!

Carrot-Pineapple Bread

This is one of my staple recipes that I love to make! Yummy, easy to make, and perfect for giving to neighbors and friends as a tasty treat.

Mix until smooth:
3 eggs
1 1/4 cup oil
2 cups sugar
Add:
1 cup grated carrots
1 cup crushed pineapple (drained)

Then add:
3 cups flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. soda

Bake in 2 greased loaf pans at 350 degrees for about 1 hour.