Vanilla French Toast

 At just $3.89 per serving, this French toast recipe is both delicious and budget-conscious.

Ingredients

    4 eggs, lightly beaten
    1 cup half-and-half or light cream
    2 tablespoons sugar
    2 teaspoons vanilla
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    8 slices dry white or whole wheat bread
    2 tablespoons butter or vegetable oil
    Maple-flavored syrup
    Sliced bananas (optional)
 

Directions

 
1. In a shallow bowl, beat together eggs, half-and-half, sugar, vanilla, cinnamon and nutmeg. Dip bread slices into egg mixture, coating both sides.
2. In a very large skillet or on a griddle, melt 1 tablespoon of the butter over medium heat. Add half of the bread slices and cook for 4 to 6 minutes or until golden, turning once. Repeat with remaining bread slices and the remaining butter. Serve with maple syrup and sliced bananas.

nutrition information

Per Serving: 

cal. (kcal) 472, 

Fat, total (g) 20, 

chol. (mg) 249, 

sat. fat (g) 10, 

carb. (g) 62, 

Monounsaturated fat (g) 6, 

Polyunsaturated fat (g) 2, 

Trans fatty acid (g) 0,

 fiber (g) 2, 

sugar (g) 27, 

pro. (g) 14, 

vit. A (IU) 631.67, 

vit. C (mg) 0.59, 

Thiamin (mg) 0.24, 

Riboflavin (mg) 0.5, 

Niacin (mg) 2.57, 

Pyridoxine (Vit. B6) (mg) 0.16,

Folate (µg) 68.54, 

Cobalamin (Vit. B12) (µg) 0.85,

 sodium (mg) 421, 

Potassium (mg) 247, 

calcium (mg) 171.64,

 iron (mg) 2.7, 

Mark as Free Exchange () 0, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Bread, Bread and Pastry, Breakfast and Brunch, Christmas, Christmas Breakfast and Brunch, Easter, Easter Breakfast and Brunch, French Toast, French Toast, Healthy Cooking, Low Sodium, More Holidays, Mother's Day, Vanilla French Toast, French Toast, Ingredients, At just $3.89 per serving, this French toast recipe is both delicious and budget-conscious.

Parmesan-Cornmeal Pancakes

 These savory hotcakes have the crunch of cornmeal and the nutty flavor of Parmesan. Great for breakfast or brunch, but try them at dinner with a topping of sour cream and herbs.

Ingredients

    1 cup all-purpose flour
    3/4 cup yellow cornmeal
    1/3 cup grated Parmesan
    1 tablespoon sugar (optional)
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 3/4 cups buttermilk
    2 eggs, lightly beaten
    2 tablespoons cooking oil
    1/3 cup finely chopped green onion
 

Directions

1. In a bowl combine flour and other dry ingredients. In second bowl combine remaining ingredients. Stir buttermilk mixture into flour mixture until slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes about 16 pancakes.

nutrition information

Per Serving: 

cal. (kcal) 92, 

Fat, total (g) 3, 

chol. (mg) 29, 

sat. fat (g) 1, 

carb. (g) 12, 

Monounsaturated fat (g) 1, 

Polyunsaturated fat (g) 1, 

fiber (g) 1, 

sugar (g) 1, 

pro. (g) 4, 

vit. A (IU) 97.18, 

vit. C (mg) 0.59, 

Thiamin (mg) 0.1, 

Riboflavin (mg) 0.14, 

Niacin (mg) 0.79, 

Pyridoxine (Vit. B6) (mg) 0.04, 

Folate (µg) 20.16, 

Cobalamin (Vit. B12) (µg) 0.18, 

sodium (mg) 216, 

Potassium (mg) 81, 

calcium (mg) 60.58, 

iron (mg) 0.72, 

Percent Daily Values are based on a 2,000 calorie diet
 

 

tags: Bread, Breakfast and Brunch, Pancakes, Parmesan-Cornmeal Pancakes, Parmesan-Cornmeal, These savory hotcakes have the crunch of cornmeal and the nutty flavor of Parmesan. Great for breakfast or brunch, but try them at dinner with a topping of sour cream and herbs., Ingredients, all-purpose flour, yellow cornmeal, grated Parmesan, sugar,baking soda, salt, buttermilk, eggs, cooking oil, chopped green onion, Directions.

Lemon Souffle Pancakes

 Red raspberry syrup adds color and richness to these light and lemony pancakes. 

Ingredients

    2 cups frozen lightly sweetened red raspberries
    1 cup maple syrup
    1 cup all-purpose flour
    2 teaspoons baking powder
    2 teaspoons finely shredded lemon peel
    1/4 teaspoon salt
    1 egg yolk
    1/4 cup butter, melted
    3/4 cup milk
    3 egg whites
    Butter (optional)
    Fresh raspberries (optional)
 

Directions

1. To make raspberry syrup, thaw berries but do not drain. Place the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine-mesh sieve into a small saucepan. Discard seeds. Cook and stir juice over medium heat until just heated through. Stir in maple syrup; set aside.
2. To make pancakes, in a medium mixing bowl stir together flour, baking powder, lemon peel, and salt. Make a well in the center of flour mixture; set aside. In a small mixing bowl beat egg yolk slightly. Stir in melted butter and milk. Add egg yolk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
3. In another medium mixing bowl beat egg whites with an electric mixer at medium speed until stiff peaks form (tips stand straight). Gently fold egg whites into flour mixture, leaving a few fluffs of egg white*. Do not overmix.
4. For standard-size pancakes, pour 1/4 cup batter onto hot, lightly greased griddle or heavy skillet. (Or, for dollar-size pancakes, pour about 1 tablespoon batter onto hot, lightly greased griddle or heavy skillet.) Cook over medium heat 2 minutes per side or until pancakes are golden brown. Turn to second side when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter. Serve with raspberry syrup, butter, and fresh raspberries, if desired. Makes 8 (4-inch) pancakes or 20 (2-inch) pancakes.
5. Nutrition facts are for 1 large pancake.

Note

    When folding egg whites, use a rubber spatula. Cut down through the middle of the mixture and sweep upward; give the bowl a quarter turn before repeating. Continue until mixed.

nutrition information

Per Serving: 

cal. (kcal) 249, 

Fat, total (g) 7, 

chol. (mg) 45, 

sat. fat (g) 4, 

carb. (g) 42, 

fiber (g) 1, 

pro. (g) 4, 

vit. A (RE) 0,

 vit. C (mg) 1.18, 

sodium (mg) 271, 

calcium (mg) 121.16, 

iron (mg) 1.26, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Bread, Breakfast and Brunch, Fruit, Healthy Cooking, Low Sodium, Pancakes, Pasta Sauce, Quick and Easy, Raspberries, Raspberry Sauce, Sauces, Ingredients, Lemon Souffle Pancakes, Souffle Pancakes, Pancakes, Lemon Souffle, Red raspberry syrup adds color and richness to these light and lemony pancakes. 

Apple Cider Doughnuts

 An apple pie spice glaze is drizzled on these homemade doughnuts right before serving. Set these out at breakfast or brunch and watch them disappear.

 Ingredients

    3 1/4- 3 3/4 cups all-purpose flour
    2 packages active dry yeast
    1 teaspoon apple pie spice
    1/2 cup sugar
    1/2 cup apple cider
    1/4 cup milk
    1/4 cup butter
    1 teaspoon salt
    2 eggs
    Vegetable oil for deep-fat frying
    1 recipe Spiced Glaze (see recipe below)

Spiced Glaze

    2 cups sifted powdered sugar
    1/4 teaspoon apple pie spice
    2 - 3 tablespoons milk
 

Directions

1. In a large bowl, combine 1-1/2 cups of the flour, the yeast, and apple pie spice; set aside. In a medium saucepan, heat and stir sugar, cider, milk, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface; cover. Let rise in a warm place until double in size (about 1-1/2 hours).
3. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Line a large baking sheet with waxed paper. Lightly flour waxed paper; set aside.
4. Roll each dough half to 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary. Place on prepared baking sheet. Cover and let rise in a warm place until very light (45 to 60 minutes). Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 1 minute on each side or until golden, turning once with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes.
5. Dip tops of cooled doughnuts in the Spice Glaze and let stand until set. Makes 16 to 18 doughnuts plus holes.

Spiced Glaze

1. In a small bowl, combine powdered sugar and apple pie spice. Stir in enough milk to make a thin icing consistency.
 

tags: Apple Fritters, Apples, Bread, Bread and Pastry, Breakfast and Brunch, Christmas, Christmas Breakfast and Brunch, Doughnuts, Doughnuts, Fritters, Fruit, Sweet Rolls, Buns and Cakes, Thanksgiving, Apple Cider Doughnuts, Doughnuts, Apple Cider, Cider Doughnuts,  Ingredients, An apple pie spice glaze is drizzled on these homemade doughnuts right before serving. Set these out at breakfast or brunch and watch them disappear.

Orange-Raisin Brunch Bread

 This yeast bread recipe, also called a brioche, has a lightly sweet and rich flavor. Braided and shaped, it encircles fruit or a container of spread when served.

Ingredients

    2 3/4- 3 1/4 cups all-purpose flour
    1 package active dry yeast
    1/2 cup butter
    1/4 cup milk
    1/4 cup water
    2 tablespoons sugar
    1/2 teaspoon salt
    2 eggs
    1 tablespoon finely shredded orange peel
    3/4 cup golden raisins
    Milk
    Apricot Jam
 

Directions

1. In large mixing bowl combine 1-1/2 cups flour and yeast; set aside.
2. In medium saucepan heat butter, the 1/4 cup milk, water, sugar, and salt over medium heat until very warm (120 degrees F to 130 degrees F) and butter is almost melted. Add butter mixture, eggs, and orange peel to flour mixture. Beat on low until combined; beat on high 3 minutes. With wooden spoon stir in raisins and as much remaining flour as you can.
3. Turn out dough on lightly floured surface. Knead in enough remaining flour for moderately soft dough that is smooth and elastic (3 to 5 minutes). Place in greased bowl; turn to grease surface. Cover; let rise in warm place 1 hour or until nearly doubled in size.
4. Punch down dough; turn onto work surface. Cover; let rest 5 minutes. Equally divide dough in three; roll each to a 26-inch length. Lay side by side 1 inch apart; braid. Pinch each end of braid together. Transfer to large greased baking sheet. Shape in ring and pinch both ends together. Cover with plastic wrap; let rise 40 minutes, dough will rise slightly.
5. Meanwhile, preheat oven to 350 degrees F. Lightly brush bread ring with milk. Place a foil ball or oven-safe glass measure or jar in center to preserve shape. Bake 25 to 30 minutes or until golden and bread sounds hollow when tapped. Remove from oven; cool. Place on platter; cut into slices. Serve with apricot jam. Makes 8 to 10 servings.

nutrition information

Per Serving: 

cal. (kcal) 343, 

Fat, total (g) 13, 

chol. (mg) 84, 

sat. fat (g) 8, 

carb. (g) 49, 

Monounsaturated fat (g) 4, 

Polyunsaturated fat (g) 1, 

fiber (g) 2, 

sugar (g) 13, 

pro. (g) 4, 

vit. A (IU) 437.31,

 vit. C (mg) 1.77, 

Thiamin (mg) 0.37, 

Riboflavin (mg) 0.38, 

Niacin (mg) 2.96, 

Pyridoxine (Vit. B6) (mg) 0.1, 

Folate (µg) 108.86, 

Cobalamin (Vit. B12) (µg) 0.24, 

sodium (mg) 252, 

Potassium (mg) 215, 

calcium (mg) 40.39, 

iron (mg) 2.7, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Bread, Bread and Pastry, Breakfast and Brunch, Easter, Easter Breads, Easter Breakfast and Brunch, European Cuisine, French Bread, French Cuisine, Fruit, Oranges, Yeast Breads, Orange-Raisin Brunch Bread, Brunch, range-Raisin, Brunch Bread, This yeast bread recipe, also called a brioche, has a lightly sweet and rich flavor. Braided and shaped, it encircles fruit or a container of spread when served., Ingredients, all-purpose flour, active dry yeast, butter, milk, water, sugar, salt,eggs, orange peel, golden raisins, Milk, Apricot Jam, Directions.

Country-Style Semolina Bread

 Try this yeast bread the next time you serve an Italian dinner. Allowing the yeast mixture to stand before beating in the flour will ensure loaves with thick, hearty crusts and soft, toothsome crumbs.

Ingredients

    1 cup warm water (105 degree F to 115 degree F)
    1/2 cup warm milk (105 degree F to 115 degree F)
    2 tablespoons honey or sugar
    1 package active dry yeast
    3 cups bread flour
    1 cup semolina flour
    1 teaspoon sea salt
    1/4 cup olive oil
    2 tablespoons coarse cornmeal
 

Directions

1. Combine water, milk, honey, and yeast in the large mixing bowl of a freestanding electric mixer. Let stand about 10 to 15 minutes or until foamy. Add 2 cups of the bread flour. Beat on low speed for 4 minutes. Remove beaters. Cover bowl and let stand for 30 minutes to 2 hours.
2. Add the remaining 1 cup bread flour, the semolina flour, and salt. Using dough hooks, beat mixture for 5 minutes. Drizzle with 2 tablespoons of the olive oil. Continue beating on medium speed until oil is incorporated. You should have a soft, fairly sticky dough. Brush 1 tablespoon of the remaining oil in a large bowl. Transfer dough to oiled bowl, turning once. Cover and let rise until doubled in size (about 1 hour).
3. Turn dough out onto a floured surface. Divide dough in half. Cover and let rest for 15 minutes. Sprinkle 1 large baking sheet with the cornmeal. Shape dough by gently pulling each portion into a ball, tucking edges under. Place dough balls on the baking sheet. Flatten each dough ball slightly to about 6 inches in diameter. Brush tops of loaves with remaining 1 tablespoon olive oil. Let rise until nearly doubled (20 to 30 minutes). Preheat oven to 450 degree F. With a very sharp knife, make 3 or 4 diagonal slashes on top of each loaf about 1/4 inch deep.
4. Place a shallow baking pan with about 1/2 inch of boiling water on the bottom rack of the preheated oven. Place baking sheet on the middle rack in the oven. Working quickly, heavily mist the inside of the oven, including the bread, with water from a clean spray bottle. Bake for 25 to 30 minutes or until the internal temperature of the bread is 200 degree F, covering bread with foil in the last 10 minutes of baking to prevent overbrowning. Immediately remove loaves from baking sheet. Cool on a wire rack. Makes 2 loaves (8 servings per loaf).

nutrition information

Per Serving: 

cal. (kcal) 179, 

Fat, total (g) 4, 

chol. (mg) 1, 

sat. fat (g) 1, 

carb. (g) 30, 

Monounsaturated fat (g) 3, 

Polyunsaturated fat (g) 1, 

fiber (g) 1, 

sugar (g) 3, 

pro. (g) 5, 

vit. A (IU) 0, 

vit. C (mg) 0, 

Thiamin (mg) 0.31, 

Riboflavin (mg) 0.24, 

Niacin (mg) 2.76, 

Pyridoxine (Vit. B6) (mg) 0.04, 

Folate (µg) 76.6, 

Cobalamin (Vit. B12) (µg) 0.06, 

sodium (mg) 105, 

Potassium (mg) 69, 

calcium (mg) 10.1,

 iron (mg) 1.8, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Bread, European Cuisine, Italian Cuisine, Yeast Breads, Country-Style Semolina Bread, Semolina, Country-Style, Semolina Bread, Ingredients, nutrition information, Directions, Try this yeast bread the next time you serve an Italian dinner. Allowing the yeast mixture to stand before beating in the flour will ensure loaves with thick, hearty crusts and soft, toothsome crumbs.

Apple Pie Bread

 Move over apple pie! This bread--with its moist apple flavor and pecan streusel topping--may become the Christmas recipe everyone craves.

Ingredients

    1/2 cup butter, softened
    1 cup sugar
    1/4 cup buttermilk or sour milk*
    2 teaspoons baking powder
    2 eggs
    1 teaspoon vanilla
    2 cups all-purpose flour
    1/2 teaspoon salt
    2 cups shredded, peeled apple (about 4 medium)
    1 cup chopped walnuts or pecans
    1/2 cup raisins
    1 Recipe Streusel-Nut Topping

Streusel-Nut Topping

    1/4 cup packed brown sugar
    3 tablespoons all-purpose flour
    2 tablespoons butter
    1/3 cup chopped walnuts or pecans
 

Directions

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 9x5x3-inch loaf pan; set aside.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour and salt; beat until combined. Stir in apple, nuts, and raisins.
3. Spoon batter into prepared pan; spread evenly. Sprinkle Streusel-Nut Topping over batter. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.
4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 servings).

Streusel-Nut Topping

1. In a small bowl, combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts or pecans.

Note

    *

    To make 1/4 cup sour milk, place 3/4 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.

nutrition information

Per Serving: 

cal. (kcal) 326, 

Fat, total (g) 17, 

chol. (mg) 52, 

sat. fat (g) 6, 

carb. (g) 42, 

fiber (g) 2, 

pro. (g) 5, 

vit. A (IU) 291.54, 

vit. C (mg) 1.77, 

sodium (mg) 193, 

calcium (mg) 40.39, 

iron (mg) 1.44, 

Percent Daily Values are based on a 2,000 calorie diet
 

 

tags: Apple Pie, Bread, Christmas, Christmas Bread, Christmas Desserts, Desserts, Pie, Move over apple pie! This bread--with its moist apple flavor and pecan streusel topping--may become the Christmas recipe everyone craves., Ingredients, butter, sugar, buttermilk, sour milk, baking powder, eggs, vanilla, all-purpose flour, salt, peeled apple, walnuts, pecans, raisins, Streusel-Nut Topping, brown sugar, all-purpose flour, butter, walnuts or pecans, Directions, Apple Pie Bread, Pie Bread.

Basic Pizza Dough

 Ingredients

    1 cup warm water (about 110 degrees F)
    1 package (.25 ounce) dry active yeast
    2 3/4 cups all-purpose flour
    1 teaspoon sugar
    1 teaspoon salt
    2 tablespoons olive oil
 

Directions

1. Place water in a small bowl and stir in yeast. Let stand 5 minutes.
2. In a large bowl, whisk together 2-1/2 cups of the flour, sugar and salt. Make well in the center and add the yeast mixture and olive oil. Stir until dough comes together and forms a ball. Turn out onto a well-floured surface and knead for 5 minutes, adding as much of the remaining 1/4 cup flour as needed. Form into a disk and place in a bowl that has been lightly coated with olive oil. Turn disk over and cover bowl with plastic wrap. Allow to rise in a warm place for 2 hours.
3. Remove dough from bowl and punch down. Roll out into desired diameter.

nutrition information

Per Serving: 

cal. (kcal) 191, 

Fat, total (g) 4, 

chol. (mg) 0, 

sat. fat (g) 1, 

carb. (g) 34,

 fiber (g) 1,

 pro. (g) 5, 

sodium (mg) 294, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Bread, Pizza, Pizza Dough, nutrition information, Ingredients, warm water, dry active yeast, all-purpose flour, sugar, salt, olive oil, Directions, Basic Pizza Dough, Pizza Dough, Dough.

Chicken Italiano with Garlic Bread

 Sauteed chicken in a flavorful Italian sauce, served with a side of garlic bread - it's just like grandma makes, but without all the work.

Ingredients

    3 pounds bone-in chicken parts
    1/2 teaspoon ground black pepper
    1 cup all-purpose flour
    3/4 cup olive oil
    1 small onion, diced (about 1/4 cup)
    2 cloves garlic, minced
    3 cups Prego Italian Sausage and Garlic Italian Sauce
    1 10 ounce package Pepperidge Farm Garlic Bread
 

Directions

1. Heat the oven to 400 degrees F. for the bread.
2. Season the chicken with black pepper. Coat the chicken with flour.
3. Heat the oil in a 12-inch skillet over medium-high heat. Cook the chicken in batches until it's well browned on all sides. Remove the chicken from skillet.
4. Pour off all but 2 tablespoons of oil from the skillet. Reduce the heat to low. Add the onion and garlic and cook until the onion is tender.
5. Stir the sauce in the skillet. Return the chicken to the skillet. Cover and cook for 15 minutes or until the chicken is cooked through.
6. Meanwhile, bake the bread according to the package directions.
7. Cut the bread into 2-inch diagonal slices and serve with the chicken.
 

tags: Chicken Italiano with Garlic Bread, Chicken Italiano, Italiano, Chicken, Bread, Garlic, Garlic Bread, Sauteed chicken in a flavorful Italian sauce, served with a side of garlic bread - it's just like grandma makes, but without all the work., Ingredients, bone-in chicken parts, ground black pepper, all-purpose flour, olive oil, small onion, cloves garlic, Prego Italian Sausage, Garlic Italian Sauce, Pepperidge Farm Garlic Bread, Directions.

Cloverleaf Rolls

 Ingredients

    1/4 cup warm water (105 degrees to 115 degrees )
    1 tablespoon active dry yeast
    1 teaspoon sugar
    3/4 cup milk
    1/2 cup butter or margarine, cut up and softened
    1/4 cup sugar
    1 teaspoon salt
    4 - 4 1/2 cups all-purpose flour
    2 eggs
 

Directions

1. In a small bowl, combine water, yeast and the 1 teaspoon sugar; stir to dissolve yeast and sugar. Let stand until foamy. In a microwave-safe bowl, microwave milk, covered, on 100 percent power (high) for 1 minute and 45 seconds or until heated through (scalded).
2. In a large mixing bowl, combine warm milk, butter, the 1/4 cup sugar and salt. Add 1 1/4 cups of the flour to milk mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Beat in the eggs and yeast mixture. Add 1 1/2 cups of the flour. Beat until combined. Add enough of the remaining all-purpose flour to make a soft dough and clears the sides of the bowl.
3. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).

To shape the rolls:

1. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2 1/2-inch muffin cups.
2. Divide each half of the dough into thirty-six equal pieces (for a total of 72 pieces). Gently pull each piece into a ball, tucking edges under to make smooth tops. Place 3 balls into each prepared muffin cup, smooth sides up. Cover with parchment paper; let rise in a warm place until nearly double in size (about 30 minutes).
3. Bake in a 375 degrees oven for 12 to 15 minutes or until golden. Immediately remove rolls from cups. Cool slightly on wire racks; serve warm.

Make Ahead Tip

    Wrap the cooled, baked rolls in a single layer of heavy foil. Seal, label, and freeze up to 1 month. To reheat, place baked wrapped rolls in a 350 degrees oven about 25 minutes.

nutrition information

Per Serving: 

cal. (kcal) 130, 

Fat, total (g) 5, 

chol. (mg) 26, 

sat. fat (g) 3, 

carb. (g) 19, 

Monounsaturated fat (g) 1, 

Polyunsaturated fat (g) 0,

 Trans fatty acid (g) 0, 

fiber (g) 1, 

sugar (g) 3,

 pro. (g) 3,

 vit. A (IU) 145.77, 

vit. C (mg) 0, 

Thiamin (mg) 0.22, 

Riboflavin (mg) 0.16, 

Niacin (mg) 1.38, 

Pyridoxine (Vit. B6) (mg) 0.02, 

Folate (µg) 52.41, 

Cobalamin (Vit. B12) (µg) 0.06, 

sodium (mg) 141, 

Potassium (mg) 45, 

calcium (mg) 20.19, 

iron (mg) 1.08, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: nutrition information, Ingredients, warm water, dry yeast, sugar, milk, butter or margarine, sugar, salt, all-purpose flour, eggs, Directions, Cloverleaf Rolls, Cloverleaf, Rolls.

Dill and Cheese Beer Bread

 You don't have to be an experienced bread baker to make this savory loaf. It's as simple as stirring and baking!

Ingredients

    3 cups self-rising flour*
    1/2 cup shredded cheddar cheese (2 ounces)
    1/2 cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
    2 tablespoons sugar
    1 tablespoon dillseed
    1 teaspoon dried dillweed
    1 12 ounce can beer
 

Directions

1. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside.
2. In a large mixing bowl stir together the flour, cheddar cheese, Monterey Jack cheese, sugar, dillseed, and dillweed. Add beer and stir until well combined. Spread batter in the prepared pan.
3. Bake in a 350 degree F oven about 45 minutes or until bread sounds hollow when lightly tapped. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Serve or wrap and store in the refrigerator for up to 3 days. Makes 1 loaf (16 servings)

Note*

    If desired, substitute 3 cups all-purpose flour plus 1 tablespoon baking powder, 1 teaspoon salt, and 3/4 teaspoon baking soda for the self-rising flour.

Tip

    To Present This Gift...

    Line basket with napkin. Nestle loaf in napkin. Tie a yellow ribbon around the basket, then tie it into a bow on the top. Trim ends, if needed. Tuck an edible flower into the bow.

Tip

    Also try this...

    For a more earthy presentation, use a natural basket and plaid ribbon, and tuck in a small fresh pepper.

Tip

    To present this gift you will need:

    Clean napkin in desired color, elegant wire basket, yellow ribbon, scissors, and edible flower.

 

tags: You don't have to be an experienced bread baker to make this savory loaf. It's as simple as stirring and baking!, Ingredients, self-rising flour, cheddar cheese, Monterey Jack cheese, jalapeno peppers, sugar, dillseed, dried dillweed, can beer, Directions.

Braided Czech Delight

 Ingredients

    7 3/4- 8 1/4 cups all-purpose flour
    2 packages active dry yeast
    1 cup milk
    1 cup granulated sugar
    1 cup butter
    1 tablespoon salt
    6 eggs
    2 tablespoons vanilla
    1 cup raisins
    1 cup finely chopped candied orange peel
    1 cup chopped blanched almonds
    1 beaten egg (optional)
    Coarse sugar (optional)
    Slivered almonds (optional)
 

Directions

1. In a large mixing bowl, combine 3-1/2 cups of the flour and the yeast.
2. In a saucepan, heat and stir milk, granulated sugar, butter and salt till just warm (120 degrees to 130 degrees F) and butter almost melts. Add to flour mixture.
3. Add 6 eggs and vanilla. Beat with an electric mixer 30 seconds, scraping bowl. Beat on high speed 3 minutes.
4. Using a wooden spoon, stir in the raisins, orange peel, 1 cup almonds and as much remaining flour as you can.
5. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes).
6. Shape dough into a ball. Place in a very large greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place till doubled in size (1-1/2 to 2 hours).
7. Punch the dough down. Divide dough in half; divide each half into 4 equal pieces. For each braided loaf, roll 3 portions into 18-inch ropes. Line up the 3 ropes 1 inch apart on a greased insulated or regular baking sheet. Starting in the middle, loosely braid by bringing left rope underneath the center rope. Bring right rope under the new center rope. Repeat to the end. On other end, braid to center by bringing outside ropes alternately over the center rope. Press ends together to seal.
8. Cut the fourth piece of dough in half and roll each half into a 16-inch rope. Loosely twist the ropes together; press ends to seal. Place on top of the braid, lengthwise. Tuck all ends under, forming a braid that's about 12 inches long. Repeat shaping and decorating directions with other half of the dough.
9. Cover loosely and let rise till nearly doubled (1 to 1-1/2 hours). If you like, brush with beaten egg and sprinkle with coarse sugar and slivered almonds.
10. Bake braids in a 350 degree F oven about 30 minutes or till loaves are golden and sound hollow when lightly tapped. Cover loosely with foil the last 10 minutes of baking to prevent overbrowning. Cool on a wire rack. Serve warm or cool.

nutrition information

Per Serving: 

cal. (kcal) 252, 

Fat, total (g) 9, 

chol. (mg) 56, 

carb. (g) 37, 

sodium (mg) 275, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Bread, Desserts, Ingredients, all-purpose flour, active dry yeast, milk, granulated sugar, butter, salt, eggs, vanilla, raisins, finely chopped candied orange peel, blanched almonds, beaten egg, Coarse sugar, Slivered almonds, Directions, nutrition information.

Cinnamon Monkey Bread

 Buttery bites of bread smothered in cinnamon and sugar! What could be yummier.

Ingredients

    2 tablespoons granulated sugar
    1 1/2 teaspoons ground cinnamon
    3 1/2 cups Original Bisquick® mix
    1/2 cup milk
    1/3 cup granulated sugar
    3 tablespoons butter or margarine, softened
    1 teaspoon vanilla
    1 egg
    2 tablespoons butter or margarine, melted
    1/2 cup powdered sugar, if desired
    2 - 3 teaspoons water, if desired
 

Directions

1. Heat oven to 375 degrees F. Grease bottom and sides of loaf pan, 9x5x3 inches, with shortening. Mix 2 tablespoons granulated sugar and the cinnamon in small bowl; set aside.
2. Stir Bisquick mix, milk, 1/3 cup granulated sugar, 3 tablespoons butter, the vanilla and egg in medium bowl until soft dough forms. Shape dough into 1-inch balls; roll in cinnamon-sugar. Place dough randomly in pan. Sprinkle with any remaining cinnamon-sugar; drizzle 2 tablespoons melted butter over dough balls.
3. Bake 25 to 30 minutes or until golden brown. Let stand in pan 10 minutes. Remove from pan to wire rack.
4. If desired, make glaze by mixing powdered sugar and water in small bowl until thin enough to drizzle; drizzle over loaf. Cut into slices. Serve warm.

Tip:

1. High Altitude (3500-6500 ft) Bake 33 to 38 minutes.

nutrition information

Per Serving: 

cal. (kcal) 240, 

Fat, total (g) 10, 

chol. (mg) 30, 

sat. fat (g) 4, 

carb. (g) 35, 

fiber (g) 1, 

pro. (g) 3, 

vit. A (IU) 194, 

sodium (mg) 540, 

calcium (mg) 81, 

iron (mg) 1, 

Fruit () 1,

 Starch () 1, 

Percent Daily Values are based on a 2,000 calorie diet
 

tags: Bread, Cinnamon Rolls, Sweet Rolls, Buns and Cakes, Cinnamon Monkey Bread, Cinnamon, Monkey, Monkey Bread,
Cinnamon Monkey, nutrition information, Ingredients, granulated sugar, ground cinnamon, Original Bisquick mix, milk, sugar, butter, margarine, softened, vanilla, egg, butter, margarine, powdered sugar, water, Directions.

Grits Cornbread

 Ingredients

    1 1/4 cups stone-ground white cornmeal (not self-rising)
    1/2 cup all-purpose flour
    1/4 cup stone-ground yellow grits
    4 teaspoons baking powder
    1 teaspoon salt
    2 cups buttermilk
    2 large eggs
    1/4 cup butter
 

Directions

1. Preheat oven to 425 degrees. Place a 10-inch cast-iron skillet in oven to heat.
2. In a large bowl, stir together cornmeal, flour, grits, baking powder, and salt.
3. In a separate bowl, whisk together buttermilk and eggs. Add buttermilk mixture to cornmeal mixture, stirring until just combined.
4. Remove skillet from oven and add butter to hot skillet. When butter has melted, swirl skillet to coat bottom and sides. Pour excess butter into cornbread batter and stir to combine. Pour batter into skillet.
5. Bake for 25 to 30 minutes, or until cornbread is browned and has begun to pull away from sides of skillet. Let cool in pan for 10 minutes. Invert onto a plate or cutting board and cut into wedges.
 

tags: Bread, Corn Bread, Corn, Grits, Grits Cornbread, Ingredients, stone-ground white cornmeal, all-purpose flour, yellow grits, baking powder, salt, buttermilk, large eggs, butter, Directions.

Zucchini-Applesauce Bread

 Ingredients

    2 cups all-purpose flour
    1 1/2 teaspoons baking soda
    3/4 teaspoon baking powder
    1 teaspoon coarse salt
    3 1/2 teaspoons cinnamon
    3 eggs
    1/4 cup vegetable oil
    1/2 cup regular applesauce
    1 cup sugar
    2 cups freshly grated zucchini
    1 teaspoon vanilla extract
 

Directions

1. Preheat oven to 350 degrees F. Grease one 9x5 loaf pan and set aside.
2. Sift together flour, baking soda, baking powder, salt and cinnamon into a bowl and set aside.
3. In a separate bowl stir together eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it is fully combined and the ingredients are no longer separated.
4. Carefully pour flour mixture into egg mixture, stirring until just combined and no more flour is visible.
5. Pour entire mixture into loaf pan. Bake 50-55 minutes, or until middle is set.

nutrition information

Per Serving: 

cal. (kcal) 209, 

Fat, total (g) 6, 

sat. fat (g) 1, 

carb. (g) 35, 

fiber (g) 1,

 pro. (g) 4, 

sodium (mg) 333, 

calcium (mg) 41,

 iron (mg) 1, 

Percent Daily Values are based on a 2,000 calorie diet

 

tags: Bread, Breakfast and Brunch,  Zucchini-Applesauce Bread, Applesauce, nutrition information, Ingredients, all-purpose flour, baking soda, baking powder, coarse salt, cinnamon, eggs, vegetable oil, regular applesauce, sugar, freshly grated zucchini, vanilla extract, Directions, Zucchini-Applesauce, Zucchini.

Roasted Tomato-Bread Toss

 Ingredients

    2 pounds cherry or grape tomatoes (about 6 cups)
    6 cups torn baguette or Italian bread (12 oz.)
    2 - 3 tablespoons olive oil
    1/2 cup pitted Kalamata and/or green olives
    2 tablespoons olive oil
    2 tablespoons balsamic vinegar
    4 cloves garlic, minced
    1/2 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
 

Directions

1. Position one oven rack in upper third of oven. Preheat oven to 400 degrees F. Line 15x10x1-inch baking pan with parchment paper. Wash tomatoes; pat dry with paper towels. Arrange tomatoes in single layer in prepared pan. Place bread in large bowl; drizzle 2 to 3 tablespoons oil over pieces. Toss to coat. Arrange bread in single layer on second large baking pan.
2. Roast tomatoes on upper rack, bread on lower rack for 20 to 25 minutes. Roast tomatoes just until skins begin to split and wrinkle, gently stirring once. Roast bread until lightly toasted, stirring once.
3. Transfer bread and olives to tomato pan. Combine remaining 2 tablespoons olive oil, balsamic vinegar, garlic, salt, and pepper; drizzle over tomatoes, olives, and bread. Toss gently, transfer to serving bowl. Makes 8 side-dish servings.

Tip

    *

    For a richer flavor, in a small saucepan heat 1/3 cup balsamic vinegar over medium heat until boiling. Boil gently, uncovered, for 6 to 8 minutes or until reduced to 2 tablespoons, watching carefully at the end because vinegar will reduce quickly.

nutrition information

Per Serving: 

cal. (kcal) 215, 

Fat, total (g) 10, 

chol. (mg) 0, 

sat. fat (g) 1, 

carb. (g) 28, 

Monounsaturated fat (g) 6, 

Polyunsaturated fat (g) 1, 

Trans fatty acid (g) 0, 

fiber (g) 3, 

sugar (g) 4, 

pro. (g) 5, 

vit. A (IU) 923.21, 

vit. C (mg) 14.76, 

Thiamin (mg) 0.24, 

Riboflavin (mg) 0.16, 

Niacin (mg) 2.57, 

Pyridoxine (Vit. B6) (mg) 0.14, 

Folate (µg) 100.8, 

Cobalamin (Vit. B12) (µg) 0, 

sodium (mg) 494, 

Potassium (mg) 330, 

calcium (mg) 50.48, 

iron (mg) 1.62, 

Percent Daily Values are based on a 2,000 calorie diet

 

tags: Roasted Tomato-Bread Toss, Tomato-Bread Toss, Bread Toss, Toss, Roasted Tomatom, Roasted Tomato-Bread, Roasted, Tomato, Bread, Tomato-Bread, nutrition information, Ingredients, cherry, grape tomatoes, torn baguette, Italian bread, olive oil, Kalamata, green olives, olive oil, balsamic vinegar, garlic, kosher salt, black pepper, Directions.