Crusty Bread

 "I found this recipe on Pinterest and it came from HERE.  I am so excited to share this recipe with you.  I am in love.  Not only is this bread super easy, but looks absolutely gorgeous and tastes heavenly.  I made my dough at 8pm and baked it at 11:30 am the next day for dinner.  I greased my pot, but I didn't need to...it just comes right out."

INGREDIENTS:

3 cups unbleached all purpose flour ( I had bread flour on hand and it worked fine)

1 3/4 teaspoons salt

1/2 teaspoon yeast

1 1/2 cups water

DIRECTIONS:

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. (I used a metal Farberwear pot but anything with a lid will do)  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.  

Mix in ideas:

-3/4 cup cranberries, orange zest from one orange and about 1/2 cups sliced almonds

- zest from two lemons, chopped fresh rosemary and about 2 1/2 cups shredded Gruyere

-pumpkin seeds, sunflower seeds and poppy seeds

-Turkey bacon and cheddar
-Rosemary, feta and sundried tomatoes (the ones in oil to bring a fantastic flavor)
-Jalapeno, and pepper jack (use canned peppers - small can)
-Chocolate and cranberry
-Rosemary and sharp cheddar
-Chocolate chip and orange infused cranberries
- Apricot, cranberry, and chocolate -
- Rosemary and Feta
-Marinated artichokes and raw garlic - sliced 6 cloves very thinly
- Orange infused cranberry, almond and orange zest
-Lemon zest, feta, and rosemary

Simple Whole Wheat Bread

"I found this recipe on allrecipes.com This was my first attempt at wheat bread and it was very delicious.  The recipe below is the original...I didn't change anything.  I ended up only needing 2 of the 2-4 cups of wheat flour in the end kneading process.  Obviously mine did not rise very well, which I attribute to squishing it too much into the loaf pan."

INGREDIENTS:

3 cups warm water (110 degrees F/45
degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
   
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

DIRECTIONS:

1.     In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.     Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.     Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.     Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Italian Bread

{Tonight's Menu}

 

Old Fashioned Meatloaf

Cheddar Butternut Squash

Italian Bread

"I decided to do something a little different and if I make anything for dinner I already have a recipe for, I am going to include the links so that we can revisit some old recipes.
I found this recipe on Allrecipes.com.  After reading some reviews of the recipe and not sure which advice to follow I decided just to follow the original directions.  I did have the same issues as some of the other people who made it, so I have included the changes as suggested in the reviews.  It was a very tasty bread."

INGREDIENTS:

3 cups lukewarm water
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
8-9 cups all-purpose flour

DIRECTIONS:

- Add the sugar and yeast to the warm water and let proof (should be frothy).
- Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
-Beat in the salt and then add enough remaining flour to make a stiff dough (not sticky) (8-9 cups). Knead until smooth. Turn in a greased bowl, cover, and let double in size. (I preheat my oven to lowest setting and then turn off...put the dough in and it provides a warm place to rise).
-Once doubled, punch down and kneed.  Place back in the bowl, cover, and let rise.
-Once doubled again, punch down and form into two loaves.   Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise slightly.
-Once risen place in 450 degree oven for 30-35 minutes.  While baking place oven safe dish of water on lower rack of oven to keep dough humid. 

Easy 7-UP Biscuits

"I found this recipe on Pinterest, with no real link, just a rough idea on how to make them in the description.  I found a similar recipe on the Six Sister's Stuff blog.  I made mine in a 9x13 with double ingredients of what is listed here.  They were very easy and yummy, with really no indication you were consuming 7-UP."

INGREDIENTS:

2 Cups Bisquick (I used Heart Healthy)
1/2 Cup Sour Cream  (I used reduced fat)
1/2 cup 7-UP
1/4 cup melted butter

DIRECTIONS:
Cut Sour Cream into biscuit mix then add 7-up. It makes a very soft dough. Sprinkle additional biscuit mix on board or table and pat dough out. - Don't knead the dough - just pat it out. Melt 1/4 cup butter in a 9 inch square pan. Cut 9 biscuits into circles. Place cut biscuits in pan and bake at 450 degrees for about 12 minutes or until golden brown. Keep on eye on them the last minutes of cooking.

Country Bread

"I was given a copy of this recipe at a historic village attraction called "Sauder's Village" in Archbold, Ohio.  The woman who was making it was in a period costume and was making it in a brick oven outside.  The recipe was somewhat confusing, so I have changed the directions."
*make 2 loaves

INGREDIENTS:

1 pkg. or 2 1/4 teaspoons of yeast
1/4 t. sugar to start yeast
1/4 c. lukewarm water
3/4 c. milk
3 T. butter
3/4 c. cool water
1/4 c. honey
1 t. salt
2 eggs, beaten
2 c. wheat flour
3 c. white flour

DIRECTIONS:

Preheat oven to lowest setting.  Dissolve yeast and sugar in 1/4 c. water.  Place milk with butter in microwave to heat (about 1 1/2 minutes).  Pour yeast mixture, milk and butter, water, honey, salt and eggs in large bowl and mix (I used my kitchen aid with the dough hook attachment).  Add flours a little at a time and mix well until dough is stiff.  If you use your hand to mix, grease hands with olive oil *do this each time you handle dough.  Form dough into ball, remove dough from mixing bowl,  oil bowl and put dough back in, also rub a little oil on top of dough ball.  Cover bowl with damp towel.  Turn oven off and place dough in warmed oven to rise (1-2 hours) or until doubled in size.
Remove dough from oven, turn out onto floured surface and knead until stiff.  Divide dough in two, and place into two greased loaf pans.  Re-cover with damp towels, put back into oven and rise for additional 1 1/2 hours.  Heat oven to 350 degrees F. and bake for 30-40 minutes.  Cool on rack, and brush with melted butter while still hot (this keeps the crust soft).

Cheese Stuffed Buns

"I found this recipe on Pinterest and it was originally created HERE.  I was a little nervous because my dough didn't rise so well, but it worked out fine.  These were AMAZING....I served them with chili to company and they went over really well."

INGREDIENTS:

1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don't get it too hot or it will kill the yeast.)

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

-at least 8 oz. of cheese cut into 3/4 inch cubes (I used extra sharp cheddar)

-Parmesan cheese

-A few tablespoons of melted butter mixed with a sprinkle of garlic powder

DIRECTIONS:

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

French Bread

"I was so proud of myself for making homemade bread for the first time today.  I follow THIS recipe from allrecipes.com"

INGREDIENTS:


6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

DIRECTIONS:

In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack. 

Buttery Soft Pretzels

"I found this on allrecipes.com. They remind me of Auntie Ann's pretzels."

INGREDIENTS:

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil

1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

DIRECTIONS:

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 415 degrees F. In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 10 minutes or until browned.

Serve with melted butter, or your choice of dipping sauce.
Yield: 12 pretzels

Chocolate Chip Banana Muffins

"I found this recipe on allrecipes.com but it was originally in Taste of Home magazine."
INGREDIENTS:

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips

DIRECTIONS:

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Makes 1 dozen large muffins

Raspberry Streusel Muffins

"Was looking for some new muffin recipes. This one came from Taste of Home magazine."

INGREDIENTS:

1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen raspberries

STREUSEL:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons cold butter or margarine
confectioners' sugar

DIRECTIONS:

1. In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust win confectioners' sugar.

Makes 1 dozen

Orange Cranberry Muffins

"Was looking for some new muffin recipes and found this on allrecipes.com. The original didn't include cranberries and said it was an old Mennonite recipe."

INGREDIENTS:

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup white sugar
1 tablespoon grated orange zest
2/3 cup orange juice
1/2 cup melted butter
2 eggs
1 cup dried cranberries

Topping:
1 tablespoon melted butter
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

DIRECTIONS:

Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, 1/2 cup melted butter, eggs and cranberries.
Pour into 12 muffin cups.
Blend 1 tablespoon melted margarine, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and sprinkle on top of each muffin. Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes.

Blueberry Muffins

"I found this on allrecipes.com and it's the most popular muffin recipe. Changes are included. They are fabulous. Please read my notes at the bottom."

INGREDIENTS:

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup buttermilk
1 cup fresh blueberries

Topping:
2/3 cup brown sugar
1/4 cup all-purpose flour
2 T. butter, softened
1/4 teaspoons ground cinnamon


DIRECTIONS:

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder in large bowl. In separate bowl mix oil, egg and buttermilk together. Stir into the dry ingredients, but do not over-mix. Fold in blueberries. Fill muffin cups right to the top for 8 large muffins or 2/3 full for 12 regular muffins.
To Make Crumb Topping: Mix together butter, brown sugar and cinnamon, smooshing with fork until well blended and crumbly. Sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done (test with toothpick).

Notes:

The batter will be extremely thick and hard to work with, but try not to mix the batter too much.

Portuguese Sweet Bread

"I found this on allrecipes.com. I used the bread machine directions, so I don't know how helpful the standard directions are. The bread was soft and fabulous!"



INGREDIENTS:

1 cup milk
1 egg
2 tablespoons margarine
1/3 cup white sugar
3/4 teaspoon salt
3 cups bread flour
2 1/2 teaspoons active dry yeast

BREAD MACHINE DIRECTIONS:

Add ingredients in order suggested by your manufacturer.
Select "sweet bread" setting.

STANDARD DIRECTIONS:

Warm the milk and add the sugar and the yeast. Stir and let sit for about 15 min. to proof (the yeast will foam). Add the foamy yeast mixture to the rest of the ingredients and mix. The dough will be sticky. After mixing, cover and let it sit in the bowl to rise 1-2 hours. Punch down and let rise again and then put into a large loaf pan. Bake for about 30-35 min. at 375.

Spanakopita (Greek Spinach Pie)

"I love spinach pie, but was always afraid to use phyllo dough. It wasn't as hard as I thought. This was very yummy but lacked just a little in flavor. You may want to add more cheese or even your favorite shredded variety."


INGREDIENTS:

* 3 tablespoons olive oil
* 1 large onion, chopped
* 1 bunch green onions, chopped
* 2 cloves garlic, minced
* 2 pounds spinach, rinsed and chopped (I used two bags of Aunt Mid's baby spinach)
* 1/2 cup chopped fresh parsley
* 2 eggs, lightly beaten
* 1/2 cup ricotta cheese
* 1 cup crumbled feta cheese
*1/2 box Athen's phyllo dough sheets
* 1/2 cup olive oil

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling (making a large pocket).
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Notes:

I ran the parsley and spinach through the food processor

Artichoke and Sun-Dried Tomato Cheesecakes

"I found this on allrecipes.com. They are super easy to make, and so delicious! The recipe is from campbells."

INGREDIENTS:

2 (9.5 ounce) package Pepperidge Farm® MINI Puff Pastry Shells
6 oz cream cheese, softened
2 egg yolk
4 tablespoons grated Parmesan cheese
2/3 cup finely chopped artichoke heart
2 tablespoon minced sun-dried tomatoes
2 tablespoon minced parsley
Cracked black pepper to taste

DIRECTIONS:

Bake, cool and remove the 'tops' of the pastry shells according to the package directions. (You'll need a large baking sheet)
Reduce the oven temperature to 350 degrees F.
Stir the remaining ingredients in a medium bowl.
Spoon 1 teaspoon of the artichoke mixture into each pastry shell. Place the filled shells onto a baking sheet. Bake for 5 minutes or until the filling is hot.

Serves 12

Note:

The pastry shells come frozen. Leave them frozen.

Garlic and Cheese Bruschetta

"I found this on allrecipes.com, and it was very tasty."

INGREDIENTS:

1 (8 oz.) cup cream cheese
6 tablespoons sour cream
2 tablespoons mayonnaise (I use miracle whip)
2 cups shredded Swiss cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons minced parsley
2 tablespoon minced green onions
2 cloves garlic, peeled and minced
2 (1 pound) loaves French bread, cut diagonally in 1 inch slices
1/4 teaspoon ground black pepper


DIRECTIONS:

Preheat the oven to 400 degrees F.
In a medium bowl, blend cream cheese, sour cream and mayonnaise with an electric mixer until smooth. Stir in 1/2 of the Swiss cheese, Parmesan cheese, parsley, green onions pepper and garlic.
Arrange bread slices in a single layer on a large baking sheet.
Spread French bread slices with the cream cheese mixture. Sprinkle with remaining Swiss cheese. Bake for 10-12 minutes.

Serves 12

Popular Seafood Restaurant Knock-off Biscuits

"I've been wanting to find a recipe for these Cheddar Bay Biscuits for a long time (made popular by Red Lobster). I don't want to say they're exact. They are not as greasy and a little heavier than the restauant kind, but the taste is almost exact."

INGREDIENTS:

4 cups of baking mix (Bisquick, Jiffy...ect.)

8 oz shredded cheddar cheese

1 1/3 cup milk

1/8 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon parsley

1/4 teaspoon salt

Topping:

1/8 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon parsley

1/2 cup (1 stick) melted butter

DIRECTIONS:

Preheat oven to 375 degrees F. Line large baking sheet with parchment paper (or use cooking spray). Mix together ingredients (not topping ingredients) in large bowl. Spoon clumps of dough onto baking sheet (about 20 biscuits worth). Bake for 10-12 minutes. Mix topping ingredients in small bowl. Brush topping on to baked biscuits and put them back into heated oven for 5 minutes or until golden brown.