EASY HERBED BREAD for the bread machine

My dear husband bought me a bread machine for Christmas WAY back around 1997.  I used it at least 2-3 times a week for that first year...then we got orders overseas and our house was on a convertor and it didn't bake right...so I put it on the shelf.  When we got back state side in 2001 I brought it out again.....but it seemed like a LOT of work and so it has only come out on special occasions for the past 10 years.  I believe that this recipe will change that!!!  It's a recipe a friend recommended and I always have the necessary ingredients on hand.  I came into the house after it finished baking today and thought there was pizza in the oven!  Sooooo aromatic, full of flavor and oh so soft!!!  A nice thick slice slathered with butter...mmmmmmm.  It would be really good made into garlic bread!!  mmmmmm  the options seem endless!!   Try it out for yourself!

EASY HERBED BREAD for the bread machine

1 cup warm water (110 degrees F)
2 1/2 tsp active dry yeast (I used bread machine yeast)
3 TBSP white sugar
1 1/2 tsp salt
3 TBSP olive oil
1/2 tsp garlic powder
1/2 tsp ground thyme
2 tsp crushed dried rosemary (I used a rosemary blend from Pampered Chef in place of the dried rosemary and thyme)
3 cups all purpose flour

Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar.  Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes.  Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary and flour.  Set the machine for lighht crust setting, and start the machine. 

My Favorite Banana Bread

1 stick of margarine, softened
1 cup of sugar
3-4 ripe bananas
2 tsp vanilla
1 tsp baking soda
1/4 cup water
2 cups flour
1/2 tsp salt
1 egg

Preheat oven to 350 degrees. Cream margarine, sugar and bananas. Add remaining ingredients and mix well. Pour into loaf pan. Bake 1 hour, check. Bake additional 10 minutes if not firm at top.

My kids love this recipe and so do I. It is simple and tasty. We love it warm with margarine spread on the top!!

BANANA PRALINE MUFFINS

Banana Praline Muffins
Posted by Sandee

3 ripe bananas, mashed
1 egg
...1/2 cup sugar
1/4 cup oil
1 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
Praline:
3 Tbs. brown sugar
1 Tbs. sour cream
1/2 cup chopped pecans
Mix brown sugar and sour cream, add pecans.
Preheat oven to 400 degrees. Mash bananas, add egg, sugar and oil. Beat well.
Add flour, baking powder, and salt, and mix until just moistened.
Grease muffin tins, and put equal amount of batter in each.
Top each with equal amount of praline mix in center of muffin.
Bake for 15 minutes or until golden brown. Makes 12 Regular size muffins or 6 large.

LO-CAL WHOLE WHEAT PANCAKES

It's been a while since I took this pic....but I think I might have added blueberries or mini chocolate chips to the recipe

Lo-Cal Whole Wheat Pancakes
Makes: 10

1 1/4 cup whole wheat flour
2 1/4 tsp baking powder
1/4 tsp salt
1 egg
1 1/4 cup skim milk
non stick spray

Mix wet and dry ingredients separately, then combine. Batter should be slightly lumpy.
Cook on hot griddle (lightly sprayed with non stick spray) until edges are firm and you can easily slip a spatula under; turn. Cook on other side until done.

AMISH FRIENDSHIP BREAD w/out STARTER

Amish Friendship Bread Recipe from Winnie
(w/o Starter)

1 C vegetable oil
1 1/2 C sugar
...1 tsp vanilla
3 large eggs
1/2 tsp salt
2 tsp cinnamon
2 1/2 C flour
1 1/4 C milk
1/2 tsp soda
1 small box instant vanilla pudding
1 1/2 tsp baking powder
1/3 C chopped nuts (optional)

350 degree.

Mix oil, sugar, vanilla, eggs, salt, cinnamon.
Add all remaining ingredients, mix well.
Grease two loaf pans. Sprinkle bottoms of pans with sugar/cinnamon mixture. Pour batter into two pans. Sprinkle top with sugar/cinnamon mixture.
Bake 1 hour or til done.

BASIC MUFFIN RECIPE

basic muffin recipe with blueberries added

Basic Muffin Recipe
makes: 12

1 3/4 cups all-purpose flour
1/2 cup sugar
1/2 tsp salt
2 tsp baking powder
3/4 cup milk
1/4 cup canola or vegetable oil
1 egg
1/2 cup wheat germ
1 cup fresh or frozen berries of your choice

Preheat oven to 375 degrees
In a large bowl, sift together the flour, sugar, salt and baking powder. In a measuring cup, mix together the milk, oil and egg. Combine the wet and dry ingredients in the bowl, folding gently just until everything is incorporated. Stir in the wheat germ and fruit.

Oil a 12 cup muffin tin (or line with paper liners if you prefer) and divide the batter evenly among the cups. Bake about 25 minutes, until the tops are light golden brown and a toothpick inserted comes out clean. Turn the muffins out of the tin and cool on a rack. Serve warm or at room temperature.

APPLE CIDER DOUGHNUTS

I made these tasty doughnuts for the day after Thanksgiving breakfast this past year!!!  Super Yummy and super quick!!!!  Just make sure you use sufficient oil to fry them in so you can tell when they are actually floating (which means they are done)

APPLE CIDER DOUGHNUTS
Approx time: 45 minutes
Makes: 1 dozen (plus doughnut holes)

2 ½ cups all-purpose flour
2/3 cup sugar
2 ½ tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
¼ tsp salt
2 eggs
1/3 cup apple cider
4 TBSP butter, melted
Vegetable oil for frying

Glaze:
1 ½ cups confectioners’ sugar, sifted
3 TBSP apple cider

In a large bowl, sift together dry ingredients. In a separate bowl, whisk together the eggs and cider. Stir in the melted butter. Make a well in the flour mixture and stir in the wet ingredients.
Turn soft dough onto a lightly floured surface and pat it into a ½ inch high round. Heat 3 inches of vegetable oil in a deep pot over medium heat.
Then use a doughnut cutter to form rings (or use a glass and poke holes in the rings). Once the oil begins to shimmer, use a spatula to carefully lower a doughnut into the hot oil. You can cook several at once, just don’t crowd them. Once the doughnuts rise to the surface and begin to brown, flip them with the spatula. Remove after 2 to 3 minutes, or when the doughnuts are golden brown. Drain on paper towels. For a glaze, stir together the confectioners’ sugar and the cider and spoon the mixture over the doughnuts. Makes approximately 12 doughnuts.

OATMEAL MUFFINS

I've made these muffins for my boys many times over the years....changing up the fruit added to make it a whole new muffin.  Dried cranberries and apples are a favorite!

OATMEAL MUFFINS
Makes 12 muffins
prep time 10 mins: baking time 25 mins

1 cup + 2 TBSP all purpose flour
2 tsp baking powder
¼ tsp cinnamon
¼ tsp salt
¼ cup margarine
¼ cup packed brown sugar
¼ cup sugar
1 egg
1 cup skim milk
4 ½ oz. quick oats uncooked
¾ cup raisins (or your choice of dried fruit)

Preheat oven to 375 degrees. Line muffin tin with 12 paper baking cups. Combine flour, baking powder, cinnamon, and salt in small bowl. Using electric mixer, cream margarine with sugars until light and fluffy. Add egg and beat until combined. Alternately beat in flour mixture and milk, a little of each at a time, beating well after each addition. Stir in oats and dried fruit. Fill each baking cup about 2/3 full. Bake for 20-25 minutes or until toothpick inserted in center comes out dry.

PUMPKIN SPICE BREAD

posted by Jenny

Pumpkin Spice Bread

Prep Time:
10 Min

Cook Time:
1 Hr

Ready In:
1 Hr 10 Min

Servings
Makes 2 loaves.

Ingredients
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 1 (16 ounce) can solid pack pumpkin
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 cup water

Directions
1. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.

ORANGE WALNUT WHOLE WHEAT SCONES

posted by Missy

Orange Walnut Whole Wheat Scones

2 1/3 cups whole wheat flour
1/4 cup lightly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup candied orange peel (I used dried pinapple, still citrus)
1/2 cup toasted walnuts (I used pecans)
8 tablespoons cold butter
1/2 cup buttermilk
1 egg
1 teaspoon vanilla
1/4 teaspoon Fiori Di Sicilia (a flavoring sold by King Arthur Flour; a citrus flavor)

Glaze
1 cup confectioner's sugar
2-3 tablespoons heavy cream
2-3 drops Fiori Di Sicilia

Preheat oven to 350*. Place walnut pieces on a dry sheet pan & toast in oven until lightly browned & fragrant. Cool.
Place the flour, brown sugar, baking powder, & baking soda in a large bowl & whisk together. Add walnut pieces & candied oragne peel to the dry ingredients & toss to coat.
Cut butter into small pieces & add to bowl. Toss to coat. Working quickly, press pieces between fingers to create "leaves" of butter. These leaves will create a lovely flakiness to the scones.
In a measuring cup combine buttermilk, egg, & flavorings. Lightly beat with fork to break up egg. Pour the liquid all at once into the dry ingredients. Mix gently just until well combined. Overmixing will result in tough scones.
The dough will be wet at this point. Cover the bowl with plastic wrap & refrigerate for 15 min. This rest will give the whole wheat flour time to hydrate & absorb the liquid without adding more flour. Remove scone dough from frig & drop by using 1/4 cup measure onto greased baking sheet. Leave at least 2 inches between scones as they will spread a bit. Bake for 16-18 mins. or until lightly browned. Remove to cooling rack. Spread glaze over slightly warm scones & serve. Makes about a dozen scones.

BRANDY BISCUITS

posted by Missy

I got this recipe from King Arthur Flour. The best flour I have used to date.

Brandy Biscuits

4 cups all purpose flour (I use 1/2 all purpose & 1/2 Whole wheat)
1 1/2 teaspoons salt
1/2 cup sugar
3/4 cup brandy (or apple juice)
1/4 cup water
3/4 cup vegetable oil (I used canola)
3/4 teaspoon Fiori Di Sicilia (a flavoring sold by King Arthur Flour; it is a citrus flavor)

Vanilla Glaze
1 cup confectioner's sugar
dash of salt
1/2 teaspoon vanilla
1-2 tablespoons milk- to form glaze consistency

Preheat oven 325*. Spray cooking sheets with cooking spray. Place the flour, salt & sugar in stand mixer & blend for 30 secs. In a liquid measuring container blend the brandy, water, oil, & Fiori Di Sicilia. Pour the liquids into the dry ingredients & blend on meduim speed for 2 mins or until soft dough forms.
Allow dough to rest for 5 mins. Use walnut size pieces to roll into ropes, then form rings, coils or knots.
Biscuits don't spread much so you can place them close together. Bake for 25-30 mins or until lightly browned. The interior of the biscuit shold be quite dry, if not bake for another 6-10 mins. Remove from oven & set on a rack to cool. Dip the biscuits in the glaze. May top with freshly grated orange zest or candied peel if desired. (I did mine warm & didn't use the peel, but I think goodies fresh from the oven are the best!)

ZUCCHINI BREAD

ZUCCHINI BREAD

3 cups shredded zucchini (3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp vanilla
4 large eggs
3 cups all purpose flour\
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp baking powder
½ cup coarsely chopped nuts
½ cup raisins (if desired)

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Grease bottoms only of 2 loaf pans, 8 ½ x 4 ½ x 2 ½”, or 1 loaf pan, 9 x 5 x 3”, with shortening.

Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

Bake 8” loaves 50 to 60 minutes, 9” loaf 1 hour 10 mins to 1 hour 20 mins, until toothpick inserted comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing.

RASPBERRY CHEESE DANISHES

RASPBERRY CHEESE DANISHES

1 ounces cream cheese, softened
¼ cup marzipan or almond paste
½ cup confectioners’ sugar, sifted
1 large egg, separated
1 tsp pure vanilla extract
1/8 tsp salt
1 sheet frozen puff pastry, thawed and refrigerated
4 tsp raspberry jam
¼ cup sliced almonds
1 to 2 TBSP heavy cream

Position a rack in the lower third of the oven and preheat to 400°. Line a baking sheet with parchment paper. Using an electric mixer, beat together the cream cheese and marzipan at high speed for 1 minute. Beat in ¼ cup confectioners’ sugar. Beat in the egg yolk, vanilla and salt.
Place the puff pastry on a lightly floured surface and roll out to form a 10-inch square; cut into 4 equal squares and place on the prepared baking sheet. Dollop the cream cheese mixture evenly in the center of each square; top with 1 tsp jam. In a small bowl, beat the egg white with a fork, then lightly brush some of it onto the pastry. Lift 2 opposite corners of each pastry and cross over the center, overlapping slightly; pinch to seal. Brush the tops with more egg white and sprinkle with the almonds. Bake until golden, about 20 minutes. Let cool completely.
In a small bowl, stir the remaining ¼ cup confectioner’ sugar and the heavy cream with a fork until smooth; drizzle over the cool pastries.

BAKING POWDER BISCUITS

BAKING POWDER BISCUITS

½ cup shortening
2 cups all-purpose flour*
1 TBSP sugar
3 tsps baking powder
1 tsp salt
¾ cup milk

Heat oven to 450°.
Cut shortening into flour, sugar, baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat ½ inch thick. Cut with floured 2 ½ inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

*if using self-rising flour, omit baking powder and salt.

STRAWBERRY BREAD w/ SPREAD

STRAWBERRY BREAD

1 ½ cup sugar
1 ¼ cup oil
4 eggs
3 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
24-oz. container frozen sweetened, sliced strawberries, thawed and divided

Beat sugar and oil together; add eggs, one at a time, beating thoroughly after each addition. Combine dry ingredients in a separate mixing bowl; set aside.

Reserve ½ cup strawberries for spread. Add half the dry ingredients and half the remaining strawberries to the egg mixture; mix until combined. Beat in remaining halves; divide dough and pour in 2 greased and floured 8”x4” loaf pans. Bake at 350° for 50 to 55 minutes or until a pick inserted in the center comes out clean. Cool; slice and serve with strawberry spread. Makes 8 serving per loaf.

SPREAD
8-oz. pkg cream cheese
½ cup reserved strawberries
2 TBSP sugar

Beat ingredients until spreading consistency is achieved.

MONKEY BITES w/ SWEET CREAM DRIZZLE

Monkey Bites With Sweet Cream Drizzle
posted by Sandee

1 roll Pillsbury French Bread Loaf
6 Tablespoons Sugar
3 Tablespoons cinnamon
½ Cup butter, (1 stick)
½ Cup brown sugar
½ Cup powdered sugar
2-3 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. Remove bread roll from packaging and carefully unroll so it is in a rectangle. Fold dough in half with long ends folded over each other; press edges slightly. With scissors, cut dough into ½ inch strips then cut each strip into ½ inch little cubes. Combine sugar and cinnamon into a large bowl. Gently toss all pieces of dough into sugar mixture.
2. Spray a 12 count traditional muffin pan with non stick cooking spray. Divide bread pieces into the 12 muffin cups with or without paper liners. Set aside.
3. Place butter and brown sugar into a medium saucepan over medium heat. Stir until melted and bubbly. Pour evenly over each muffin cup.
4. Bake for 18-20 minute or until bread is cooked through. Remove from oven and let sit in pan for 5 minutes before transferring to cooling rack.
5. Place powdered sugar into a small bowl and slowly whisk in heavy cream until smooth and desired drizzling consistency. Drizzle icing over each little cup. Serve monkey bites warm or at room temperature. I ate them all day and they were good warm or room temperature.
12 servings

EASY BREAD STICKS

EASY BREAD STICKS

2 TBSP butter or margarine
1 ounce fresh parmesan cheese, grated (1/4 cup)
1 package (6.5 ounces) pizza crust mix
½ tsp dried oregano leaves
½ cup hot water
All-purpose flour
1 garlic clove, minced

Preheat oven to 425°.
Place butter in bowl and set aside to soften at room temperature. In larger bowl mix parmesan cheese, oregano and pizza crust mix. Add hot water and stir until moistened. Continue to stir vigorously about 25 strokes. Cover and let stand 5 minutes in a warm place. Sprinkle a small amount of flour on cutting board so dough doesn’t stick. Turn dough out onto board and knead 10-12 times. Divide dough into 8 equal pieces. Using hands, roll each piece into a 10-inch rope. Shape ropes into letters and place on baking sheet. Add minced garlic to soften butter and mix thoroughly. Spread mixture over letters and bake 11-12 minutes or until golden brown.

COWBOY CORNBREAD

COWBOY CORNBREAD posted by Teddi
(made with ground hamburger meat)

1 lb browned, drained hamburger meat
2-6 OZ packages cornbread(I use "Texas Style" brand and you'll need the ingredients the cornbread calls for, usually an egg or two)
1 can cream style corn
1 small can of green chili's(if you dont like it hot, dont add. if you want hotter, add different peppers and more of them)
1 to 1 1/2 cups of shredded cheese of your choice(I like pepperjack or mexican blend)
9X13 baking pan sprayed with Pam

*While browning hamburger meat, mix the packages of cornbread as directed.
*Drain meat of fat/grease.
*While cornbread is still in mixer, I use my kitchen aid, but whatever you have will work, but you will need a larger bowl, put all ingredients into mixer/bowl at this point: meat, corn, green chili's and all but 1/2 cup of cheese.
*Pour batter into 9X13 greased pan and top with remaing cheese.
*Cook as directed on cornbread package, mine is 425* for about 18 minutes, but everyones stove is different.

You can top this with more shredded cheese, a queso sauce, hot sauce, a small salad or just about anything. Its super quick and easy, only uses 2 pans!!!

**If you dont like it hot, leave out the green chili's and substitute just some mild picante sauce. Gives it great flavor without all the kick, not that green chili's are that spicey, but they can be sometimes. And if you like it hot hot, add some diced jalapenos or habeneros, that should give you a good kick :-)