Cornmeal Biscuits

these are great in a bowl of chili!
2 cups flour
3/4 cup cornmeal, finer grind
2 Tbl sugar
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 cup buttermilk (or 1 T vinegar in a cup of milk)
2/3 cup shortening
Mix all dry ingredients in a bowl. Cut in shortening using a fork. Add buttermilk till dough forms. Roll out gently to about 1/2" thickness on a sprinkling of cornmeal or flour. Cut out biscuits and place on parchment lined sheet. Bake 18 mins at 425. Makes 10 biscuits. Great with a drizzle of honey!

Cheddar Bay Biscuits

Fluffy, soft and scrumptious, I could eat them all myself!!
Makes 10-12 biscuits, double them! You won't be sorry.
Quick to make! 20 minutes and you're eating them!
2 cups flour
1 T sugar
1T baking powder
2 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne (leave out if you don't like kick)
1 cup buttermilk
1 stick butter, melted
1 1/2 cups shreded cheddar
Topping:
3T butter, melted
1T chopped fresh parsley
1/2 tsp garlic powder (I used Johnny's garlic mix)
Heat oven to 450. In large bowl combine flour, sugar, baking powder, garlic powder, salt and cayenne. In a 2 cup measuring cup pour in 1 cup buttermilk and add the melted stick of butter to it, whisking to mix. Don't worry if it's lumpy. Add to dry ingredients, stirring with a spoon just till moist. Gently Add shred cheese. Scoop spoonfuls (1/4 cup size) onto greased cookie sheet. Bake 10-12 minutes just till done, bottoms will be golden. Remove from oven and brush with topping mixture. Serve warm and try to save some for your family!! Goes perfect with Chicken and Potato Chowder.

A New Cornbread

This is a new recipe I tried because I didn't have any corn meal, just a ton of masa harina from making Perfect Chili! It's fluffy and moist, we loved it!
1 1/2 cups masa harina
1/2 cup flour
2 eggs
2 tsp baking powder
1 tsp salt
1-2 T sugar (2 if you like it with a hint of sweet)
1 1/3 cups milk
4 T butter
Heat oven to 425 and in a 8x8 baking dish or cast iron skillet melt 2 T butter in oven. Mix dry ingredients in a bowl. Add the other 2 T butter, melted to corn mixture. Add eggs and milk, stir till combined. When butter is bubbling in pan, pour batter into it and bake 20-25 minutes till top is golden. Serve hot with butter and honey or crumble in your bowl of chili!

Banana Blueberry Bread

1 cup sugar 1 stick butter, softened 2 eggs 4 ripe bananas 1/4 cup buttermilk 1 tsp cinnamon 2 cups flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1-2 cups blueberries Streusel Topping: 1 stick butter 1/2 cup brown sugar 1 cup flour 1/2 tsp cinnamon pinch salt Heat oven to 325. Grease 2 loaf pans. Cream butter and sugar, add eggs one at a time, add bananas, then all other ingredients for bread, fold in blueberries gently. Blend topping with a fork, then sprinkle over tops of bread, being very generous! Bake 1 hour- 1 hour 10 mins, Check with toothpick to be sure middle is done. Cool in pans 20 mins before removing. Sooooo addictive and delicious!!!

Oatmeal Bread

Does anyone else feel guilty feeding their kids squishy white bread? I do! I can just see their little blood sugars spiking as they swallow that stuff! Well, this recipe has eased my mind...a little anyway!  It is yummy white bread, but with a secret ingredient kids will never expect! A serving of oatmeal! So, bake and eat away, my friends. I got this from an awesome blog I follow, All Things Delicious. Go check it out. She has beautiful photos to show every step of the process!  You can also find Hannah on Facebook, same name.

Here's what you'll need:

4 C. warm water

1 Tbsp. yeast (I like to use SAF instant yeast)

2/3 C. sugar

1/3 C. oil

1 individual packet REGULAR instant oatmeal (not the flavored kind), cooked to package directions OR 1 serving of unflavored oatmeal, cooked to package directions

12 1/2 C. flour

3/4 C. dry powdered milk

1 Tbsp. salt

Cook the one serving of unflavored oatmeal, as directed on the package and set aside.  In a Bosch or other stand mixer, combine the warm water, yeast, sugar, oil, and oatmeal.  Mix with a dough hook on Low speed just until combined (for about 10 seconds). Then add the flour, powdered milk, and salt. Knead on High for 10 minutes. If you are using a Bosch  mixer, you can immediately divide the dough into four loaves.  If you are NOT using a Bosch mixer, place the dough into a lightly greased bowl and cover and let rise until doubled.  Then divide into four loaves.  Cover the loaves with a towel and allow to rise for about an hour... Bake at 350 degrees for 35 minutes.  

Lemon Poppy Seed Bread

This bread is so fast to whip up and so moist! The glaze is simply heaven! From allrecipes.

3 c flour
1 1/2 t salt
1 1/2 t baking powder
2 T poppy seeds
2 c white sugar
1 c oil
3 eggs
1 c milk
grated rind of 1 lemon
1/2 c fresh lemon juice (or if you are in a pinch you can use 1 1/2 t lemon extract)
1 1/2 t vanilla extract

GLAZE:
1/4 c orange juice
3/4 c white sugar
juice of 1/2 a lemon (or 1/2 t lemon extract, but juice is always better!)

~In large mixing bowl stir together dry ingredients.
~Make well in center and add wet ingredients. Mix them well and then incorporate all the dry.
~Mix well for about a minute, until smooth.
~Pour into greased pans (I've used different sizes, but last I made was 2 med. loaves and 2 mini loaves. It makes approximately 3 medium loaves).
~Bake at 350 for around 50-55 minutes; less time for mini loaves. DO NOT OVERBAKE! Check them very carefully with toothpick just until done.
~Mix glaze ingredients well and drizzle over hot loaves completely covering them. Cool.
~Best when eaten the next day.

Best Buttermilk Biscuits

This is the best recipe I've found for buttermilk biscuits! Soooo good. Love the texture-a little crispy on outide and very moist inside.


2 c flour
3 t baking powder
2 t sugar
1/2 t cream of tartar
1/4 t baking soda
1/4 t salt
1/2 c cold butter, sliced
3/4 c buttermilk (or more)

-You can do this in your food processor or in a bowl. Mix all dry ingredients then add butter slices. Pulse until coarse crumbs or use pastry cutter. Add buttermilk and mix just until it comes together. I needed to add a little more buttermilk to mine as it was a little dry.
-Put dough on floured surface, roll out with rolling pin just a little and cut out biscuits.
-Put on greased baking sheet and bake at 500 degrees for 8-10 minutes.
-Makes approximately 12 medium biscuits.

Multi-Grain Bread

This is THE most delicious bread I have ever made!  I got the recipe from the blog All Things Delicious.  (it's a great blog, check it out!)  It's as good or better than my "prize winning" bread. It stays moist longer.  It tastes like the multi-grain bread I have been buying and wishing I could duplicate!   Make it as soon as you can!

This is her exact recipe.  I'll make my comments at the end.

1/4 c sesame seeds
1/4 c millet
1/8 c flaxseed
1/4 c sunflower seeds
1 c 9 grain cereal (or 7 grain or 11 grain whatever you want)
3 c very hot water

1/4 c oil
3 T molasses
1/4 c honey
1 (heaping) T instant yeast (my mom uses 3 leveled T instant yeast, so take your pick or anywhere in between)

1/2 c gluten
1 T dough enhancer
1 T salt
1 c whole wheat flour

4-5 c additional whole wheat flour

Combine first 5 ingredients (the seeds) and let them soak in the very hot water for 15 minutes.  Then combine the oil, molasses, honey, and yeast and add it to the soaked seeds and water.  To this mixture, add the gluten, dough enhancer, salt, and 1 c flour; mix well for 1 minute.  Then add 4-5 cups more flour, enough until the sides of the bowl are clean.  Mix with a Bosch on speed 2 (medium) for 8 minutes with a dough hook.

Turn out dough.  Put in loaf pans.  Let rise for an hour.  Bake at 350 for 35 minutes.

My notes:  I used the three level (or close to it) T yeast.  I didn't have dough enhancer, so I omitted, and the bread came out great. When it's mixing with the dough hook, WATCH YOUR MIXER!  I wasn't, and when I turned around the whole mixer was about to go off the counter.  The dough is tough and the mixer really moves.  (maybe that's where the dough enhancer comes in??) Thank heaven for electricity, the cord saved my mixer.  You only have to let this rise once, in the pans.  I didn't let mine rise quite an hour.  They rose more than double though, and I love the consistency.  I made 3 large loaves (9x5x3).  If you have the smaller ones, it's probably more like 5-6.  You'll want to adjust the time if you do smaller loaves--maybe 10 minutes less??

Oatmeal Banana Cake

When you want an extra special banana "bread" try this! I like it better that any of my other recipes for banana bread.

Serves 8-10

4 oz. (8 T) butter at room temp.

3/4 C brown sugar

2 eggs @ room temp.

2 large very ripe bananas, mashed

1 t vanilla

zest of half a lemon

3/4 C flour

1 1/4 C oats

heaping 1/4 t salt

1 t baking soda

Topping:

3/4 C oats

1/3 C brown sugar

zest of 1/2 lemon

1/2 t cinnamon

1 T flour

1/3 finely chopped pecans

4 T butter, melted

Preheat oven to 350.

Prepare a 9" spring form pan with butter and flour.

Whisk dry ingred. for topping. Add melted butter and stir with fork until crumbly. Set aside.

For cake, mix like you would for banana bread. Cream butter and sugar. Add eggs one at a time. Add vanilla, zest and banana. Mix in dry ingred. Pour into prepared pan. Spread topping on top and push down slightly. Bake 30-35 minutes until toothpick inserted comes out clean but moist. Let cool on rack for a few minutes. Release ring. Cut and serve warm!

Cranberry, Orange Scones

These are so moist and delicate when fresh out of the oven! Very quick to make for a special week day breakfast! Kelly says they are one of his favorite "desserts" that I make! You can use different fresh fruits and zests such as blueberry lemon, or raspberry lemon. Give them a try!

1C fruit (dried cranberries)
2 C flour
1/2 C sugar
1 T baking powder
1/2 t salt
1 t orange zest
6 T cold butter cut into 1/4" pieces
1/2 C plus 1 T light cream
1 t vanilla
1/4 C light sour cream

Preheat to 425. Line large cookie sheet with parchment.
Mix dry ingred. Cut in butter. Add fruit and gently toss. Add 1/2 C cream, vanilla and zest. Stir to form ball. If you need more moisture, add a little more cream but you don't want dough to be too moist. It shouldn't stick to your hands! DON'T overwork! Form ball. Let sit a minute. Transfer to pan and pat into 8 inch circle. Cut into 8 equal wedges and separate by 1 inch apart at least. Brush tops with 1 T cream and sprinkle with raw sugar. Bake 18 min or until golden. DON'T over bake!!! Watch these! Cook slightly and serve with honey butter or just plain!

Pumpkin Apple Streusel Muffins

This is my very favorite muffin recipe. I discovered it last year I think and love making it as much as possible! These are so moist and delicious-a must when it's autumn! This also makes great bread, just put in greased loaf pans and add time-20 or so more minutes, depending on loaf pan size (until toothpick comes out clean).

2 1/2 c flour
2 c sugar
1 T pumpkin pie spice
1 t baking soda
1/2 t salt
2 eggs, lightly beaten
1 c canned pumpkin puree
1/2 oil
2 c peeled, chopped apple (any sweet variety)

Streusel topping:

2 T flour
1/4 c sugar
1/2 t cinnamon
4 t butter

-Preheat oven to 350. Lightly grease 24 muffin cups or use paper liners.
-In large bowl sift together dry ingredients.
-In another bowl mix wet ingredients well. Add to dry ingredients until just mixed and moistened.
-Fold in apples. Spoon batter into cups.
-In a small bowl mix streusel ingredients (I like to use my hand) until nice and crumbly. Sprinkle on top of each muffin.
-Bake for 35 minutes or until toothpick comes out clean.

Pigs in a Blanket

Doesn't this sound cozy with the cold weather here? Well, this is the world's easiest meal, and one the whole family loves.

Hot Dogs--your favorite brand (I only buy Oscar Meyer or Falls Brand beef franks)
Rhoades Rolls (same number as hot dogs) regular is fine, but Texas rolls are a little bigger and easier to roll around dogs.

Thaw rolls and let them raise a little. Let your hot dogs come to room temp, or microwave them for about 30 seconds. This aides in rising time. Wrap the hot dog in the roll. Roll out or just shape around. Seal the seam. Place seam side down on greased cookie sheet. Let them rise til about double. Bake 350 til rolls are golden (12-15 min usually). Serve with lots of ketchup! These are sooo good. They are always a hit!

Artisan Free-Form Loaf

This recipe comes from my friend Jennefer Haight. I love how basic it is. After you've made it once, you won't need all these instructions but they come in handy the first time! This is a crusty on the outside, chewy on the inside type of round loaf. I love it! I'm not afraid of yeast bread anymore! You will need a pizza stone and peel!

3 C lukewarm water
1 1/2 T yeast
1 1/2 T kosher or other coarse salt
6 1/2 cups unsifted, unbleached, all purpose white flour, measured with the scoop-and-sweep method
Cornmeal for pizza peel

1. Warm the water slightly: It should feel just a little warmer than body temp, 100 degrees.

2. Add yeast and salt to water in 5-quart bowl or, preferably in a resealable, lidded (not airtight) plastic food container. Don't worry about getting it all to dissolve.

3. Mix in flour-kneading is unnecessary. Add all of flour at once, gently scooping up flour, then sweeping the top level with knife; don't press down into flour as you scoop or you'll have too much flour! Mix in standing mixer with dough hook attachment until mixture is uniform. Don't knead! No dry patches! This will yield a dough that is uniformly moist, wet, and loose enough to conform to the shape of the container.

4. Allow to rise. Cover with lid but do not put on air tight. 2 hours. Fully refrigerate dough-3 hours or overnight.

5. The gluten cloak: Don't knead, just cloak and shape a loaf 30-60 seconds. First, prepare a pizza wheel by sprinkling it liberally with cornmeal to prevent your loaf from sticking to it when you slide it into the oven. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1 pound (grapefruit size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it doesn't stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The bottom doesn't need to look pretty but the correctly shaped loaf will be smooth and cohesive on top. This should only take 30-60 seconds.

6. Rest the loaf and let rise on pizza peel. 40 minutes-don't cover.

7. Preheat oven and pizza stone on middle rack at 450. Place a broiler tray for holding water on any other shelf that won't interfere with the rising bread.

8. Dust and slash. Dust top of loaf with flour and cut with serrated knife in cross pattern about 1/4 inch deep. Or tick-tack-toe looks nice too.

9. Baking with steam. After preheat, slide loaf onto pizza stone. Quickly but carefully pour 1 cup hot water from tap into the broiler tray and close oven to trap steam. Bake for about 30 minutes or until crust is nicely browned and firm to the touch. Let cool on wire rack. You can store remaining dough in refrigerator for 14 days. Leave in plastic container with lid on but not airtight.

Strawberry Bread

This is great hot or cold. It's nice and moist. You could even serve it with a cream cheese/marshmallow cream spread or whipped cream and fresh strawberries on the side and I'm sure it would be extra yummy. This is a great way to use up strawberries if you buy them by the flat like I do. Strawberry season has arrived!

3-4 c fresh strawberries (frozen works too)
3 1/8 c flour
2 c sugar
2 t cinnamon
1 t salt
1 t baking soda
1 c oil
4 eggs, beaten
1 T vanilla

-In a medium bowl, roughly crush up strawberries with your hands, leaving chunks here and there. Sprinkle lightly with a little sugar and set aside.
-Combine flour, sugar, cinnamon, salt and baking soda in a large bowl; mix.
-To strawberries add oil, eggs, and vanilla. Pour into flour mixture, blending until just moistened.
-Grease and flour two 9x5 loaf pans and pour batter in. Depending on how many cups of strawberries you add, this may vary. I used 4 c strawberries and got 1 large, 1 9x5, and 1 mini loaf. So you could probably get three 9x5 pans out of this instead of the two.
-Bake at 350 for 45-55 minutes in the 9x5 pans, or until toothpick comes out clean. Mini loaf took 35-40 minutes, large took 60 minutes. Let cool.
-Dust with powdered sugar, slice and serve.
-Recipe from Allrecipes.com

"Prize-Winning" Whole Wheat Bread

This is the bread from the other night. I got this recipe from my friend, Beth Durtschi, who lives in Driggs. This is such a yummy bread and so easy to make! It makes me feel good to make something so nutritious for my family. Enjoy!

3 T yeast
1 t sugar
5 C warm (like for a baby bath) water
3/4 C honey
3/4 C oil
2 T salt
1 t Vitamin C crystals (ascorbic acid) (can find at health food stores and maybe drug stores)
12-13 C whole wheat flour (I use freshly ground white wheat, you can also mix red wheat and white wheat. Or use all red! The white has a little lighter flavor.)

Dissolve yeast and sugar in water. (I grind the wheat while this is dissolving) Add honey, oil, salt, vitamin C, and 6 cups of the flour. Mix in an electric mixer (I use a Bosch) with wire whisks on medium high for 10 minutes. (This develops the gluten needed to hold the bread together and rise.) Replace the wire whisks with a dough hook. Add 6 or 7 cups more flour (or more) until the bread dough just barely comes away from the sides (do not add too much flour!) Continue mixing in the electric mixer for 5 more minutes. Turn out onto greased surface. ( I use Pam on the counter and on my hands--oil works, too) Divide into loaves. Let rise in pans until double in size (about 30 minutes). Bake at 350 for about 45 minutes (more or less depending on your bread pans and size of loaves.) I use 2 very large aluminum pans and bake for 55 minutes. It is easy to under cook whole wheat bread, I bake for as long as possible and the tops become somewhat dark. Turn out onto cooling wire racks and smear butter over the top and sides. Let cool completely before putting into plastic bags. Freezes well. This recipe works well for a Bosch mixer. If using a Kitchen aid, cut the recipe in half.

Note from Nikki: I use the 9x5 loaf pans. I find that 3 loaves is perfect. I cook for 45 mins.

Dan's Scones

We had these delectable treats at a friend's house a few days ago and I could have eaten the whole plate of them! I forgot how divine scones are, straight from the hot pan of oil, smothered in honey and butter....Mmmmmm!

In medium bowl:
1 T yeast
1/2 C warm water
1 T sugar

In large bowl:
2 C warm water
1/2 C sugar
1/2 C oil
2 t salt
3 C flour (will need 8 C total)

Add one egg and yeast mixture

Slowly add remaining flour. When dough becomes very stiff, use hands. Combine and knead until dough becomes soft and smooth. Remove dough. Spray bowl and top of dough with Pam. Place in sink of warm water to rise. Shape into patties, fry in oil, drain and eat!

Pumpkin Cinnamon Rolls

I made these for our cider party today and I'm so glad I did! They were a joy to make. The dough had a wonderful consistency and rolled out beautifully! I found this recipe online but it had been veganized, so I changed a few things and added a couple eggs. I also made the dough last night and kept it in the fridge to save some time this morning. These are fairly simple to make, so don't think you can't do it, because you can! I'm very pleased with how they turned out! The pumpkin really makes these a beautiful color!

2 pkg. dry yeast (or 2 T)
1/2 c warm water
1 15 oz. can pumpkin
1/2 c canned milk
1/2 c butter, melted
2 eggs
1/4 c sugar
7 c flour
2 1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/2 t ginger

Filling:
1 c brown sugar
3 t cinnamon
1/2 c butter, softened

Glaze:
1 1/2 c powdered sugar
3 T canned milk
1/2 t vanilla
dash of cinnamon

-In your mixer bowl combine yeast and water, whisk together and let stand 5 minutes. Add pumpkin, milk, butter, sugar, and eggs. Lightly mix using dough hook. Gradually add and mix on medium until smooth. Dough should be a little sticky, so careful adding the flour, you may not need it all but I did. Continue to mix on medium for 10minutes.

-At this point, you can either cover bowl with plastic wrap and stick in fridge overnight, or you can cover and let rise in a warm place for about 45 minutes until doubled in size.

-Punch dough down; cover and let rest 5 minutes.

-For filling, mix brown sugar and cinnamon in a small bowl and set aside.

-Turn dough onto a floured surface and cut in half. Roll each half into a 12x10-inch rectangle. Spread each half with softened butter, then sprinkle filling mixture on top covering the whole rectangle. Roll up rectangle from long side, pinch seam and ends to seal. Cut each roll into 12 slices (about 1 inch each). Place slices in 2 greased 9x13 pans (12 rolls in each pan). Cover and let rise until doubled in size. If you're doing the overnight method it will take at least an hour. Otherwise, it will take about 25 minutes.

-Bake rolls at 375 for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

-In small bowl mix glaze ingredients until smooth. Drizzle with fork over slightly cooled rolls.

-Makes 24.

Plain Old Banana Bread

This is the best plain old banana bread recipe! It's what I grew up with. It isn't the normal cakey, dark bread. This is a light "bready" bread. (if that makes any sense!) It's moist and yummy. The nuts are a must in it!

2 1/2 cups flour
1 cup sugar
3 1/2 t baking powder
1 tsp salt
3 tbsp oil
1 cup mashed bananas (I use 2 large or 3 medium, I like a little more banana)
1/4 cup milk
1 egg
1 cup nuts (toasted almonds are my new favorite)

Mix all ingredients in a bowl. Beat 30 seconds on medium, scraping bowl. Grease and flour pan. Bake 55-65 minutes on 350. Makes 1 big or 2 small loaves.

Blueberry, Lemon, Banana Bread with Cream Cheese Glaze

This recipe comes from the same friend who gave me the Lime Coconut Banana Bread recipe. This is so good! All the right flavors to spice up ordinary banana bread! So don't throw away those brown bananas! I used frozen blueberries for mine but fresh is always better. I would recommend using a basic cream cheese frosting for this instead of the glaze because it is easier to slice and eat plus it will give you a bigger taste! Just add the lemon juice to it!


Bread:
2 C flour
3/4 t baking soda
1/2 t salt
1 C sugar
1/4 C butter, softened
1 C bananas, mashed
2 eggs
1/3 C reduced- fat sour cream
1 t vanilla
1 C blueberries
1 T grated lemon rind


Glaze:
1/4 C softened, light cream cheese
3 T powdered sugar
1 T lemon juice
2 t water

350 1 Hour
Mix butter and sugar, add eggs, vanilla, banana, zest, sour cream. Mix dry ingred. and add to wet. Gently fold in blueberries. Spray bread pan with Pam. After bread is baked, cool then glaze.

Coconut Banana Bread With Lime Glaze

We love banana bread at our house, along with coconut and anything with lime! So I think this is my favorite banana bread recipe by far! The glaze is soooo yummy!It's from Heather's ward cookbook, but I tweaked it just a tad.

2 c flour
3/4 t baking soda
1/2 t salt
1/4 c butter, softened
1 c sugar
2 eggs
3 ripe bananas, mashed
1/4 c apple juice
1/4 c sour cream
1/2 t vanilla
1/2 c flaked sweetened coconut
2 T flaked sweetened coconut

LIME GLAZE
1/2 c powdered sugar
1 1/2 T FRESH lime juice

-Combine flour, baking soda, and salt in bowl. Set aside. In your mixer bowl beat butter and sugar until blended. Add eggs one at a time, beating well after each addition. Add banana, sour cream, apple juice and vanilla. Beat until blended. Add flour mixture; beat at low speed just until moist. Fold in 1/2 c coconut. Pour batter into a greased 9x5 inch loaf pan; sprinkle with 2 T coconut. Bake at 350 for one hour or until toothpick comes out clean.
-Cool 10 minutes, then remove from pan. Combine powdered sugar and lime juice, stirring with whisk. Drizzle over warm bread. This is extra moist if you let it sit and eat the next day! Freezes well.