Monster Muffins

Ingredients

• 18 standard cupcake liners
• 2 cup flour, whole wheat
• 1 1/2 teaspoon cinnamon
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt*
• 1/2 cup butter, unsalted*
• 3/4 cup milk
• 1/2 cup honey
• 1 large banana
• 6 ounce raw baby spinach (by weight)
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
• Combine all dry ingredients in a large mixing bowl.
• Heat the butter until just melted. Using a blender or food processor, blend the raw spinach, banana, honey, milk, egg, vanilla, and melted butter until completely pureed.
• Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
• Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
• Cool most or all of the way before serving. Freeze any remaining or store in refrigerator.
  
  
  
  

Pizza Rolls

Simple Instructions

Preheat oven to 350. Roll out pizza dough (your preferred recipe) in a large rectangle. Cover with cheese, Italian seasoning, and your toppings of choice. Roll it up (like you would roll up cinnamon rolls before cutting). Do not cut yet.  Bake 15-20 min. Now slice into 1-inch pieces and serve with pizza sauce for dipping.

Pizza Dough

1 tbsp yeast
1 cup warm water
1 tbsp sugar
1 tsp salt
2 tbsp vegetable oil
2 1/2 to 3 cups flour

Dissolve yeast into water.  Stir in remaining ingredients.  Let rest 5 minutes.  Knead a few times only. For pizza crust, pat dough into pan and bake at 400 for only 12-15 minutes. For pizza rolls see above.

Italian Seasoning Ratios

At some point we will make this, but in the mean time we just reference this for ratios when sprinkling on the seasoning. We definitely do not use this munch for one "loaf."

1 1/2 teaspoons dried oregano
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
garlic, optional
red pepper flakes, optional (red pepper we omit from the kids pizza rolls)

Buttermilk Biscuits

Ingredients

• 2 cups unbleached all-purpose flour, plus more for dusting the board ( if you can get White Lily flour, your biscuits will be even better)
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder ( use one without aluminum)
• 1 teaspoon kosher salt or 1 teaspoon salt
• 6 tablespoons unsalted butter, very cold
• 1 cup buttermilk ( approx)

Directions

1. Preheat your oven to 450°F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
7. Turn the dough out onto a floured board.
8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
9. Use a round cutter to cut into rounds.
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

Carmel Apple Cinnamon Rolls

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 12 cinnamon rolls

Ingredients

Dough Ingredients:
• 1 cup milk
• 1/4 cup butter
• 3 1/2 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1/2 tsp. salt
• 1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
• 1 egg
Caramel-Apple-Cinnamon-Sugar Filing Ingredients:
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 2 Tbsp. ground cinnamon
• 6 Tbsp. butter, (completely) softened
• 1 Granny Smith Apple, cored and finely chopped
• 1/2 cup caramel sauce, homemade or store-bought
Topping:
• 1/2 cup caramel sauce, homemade or store-bought
• (optional) 1/2 cup chopped toasted walnuts, pecans or peanuts

Method

To Make The Dough & Filling:

Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.

In the bowl of a stand mixer (*see note below for an alternative method of making this by hand*) fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.

Meanwhile, begin making your filling by whisking together sugars and cinnamon in a bowl until combined.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle. Don't worry about cutting away extra dough -- this recipe makes plenty.) Use a knife or pastry spatula to spread the softened butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture. Then sprinkle on the finely chopped apples, and drizzle with 1/2 cup caramel sauce.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a piece of dental floss* to "cut" off the two ends of the roll (just a centimeter or so) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.)

(*To cut dough with dental floss, simply break off a piece of floss about 12 inches long. Then very carefully slide the middle of the floss under the dough to the place where you want to "cut". Then pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to literally cut all the way through the dough. This is the best method for not squishing your dough while cutting it -- although the standard knife method still works too.)

Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open. It's a great option if you don't have a vent or a warm window nearby.)

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with remaining caramel sauce and serve.

Aunt LaRene's Cinnamon Rolls

Stir together:
2 1/4 cups warm water
1 cup sugar
2 tsp. salt
1/2 cup oil
2 eggs
2 Tblsp. yeast

Add:
4 cups flour

Beat.

Add:
3 cups flour

Knead.  This will be a soft dough.  Let raise at least once before forming rolls.  Let raise again as cinnamon rolls.  Preheat oven to 475.  Put pan of rolls into oven and REDUCE HEAT TO 375.  Cook 12-20 minutes.

Wheat and White Sandwich Bread

3 cups water (do not overfill or round tops of cups)
1/4 cup oil
1/4 cup plus 1 Tablespoon honey
1 Tablespoon lecithin
2 teaspoons salt
4 teaspoons soft butter
2-2/3 cup white flour
1/3 cup dry milk
23 ounces (1 pound 7 ounces) wheat flour
1/3 cup gluten
3-1/2 teaspoons yeast

Mix all together, being sure that the gluten flour does not touch any liquid before the mixing process.
Mix for  10 to 12 minutes in a stand mixer- this is important.  (If kneading by hand, knead for 12 - 15 minutes)

Allow to rise twice before forming into two (2) loaves.  Let rise until doubled.  Bake for 30 - 35 minutes at 365 degrees.

Whole Wheat Pizza Crust

1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
4 1/2 teaspoons fast rising yeast, such as Fleischmann's Rapid Rise (1 packet)
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 -1 1/3 cup hot water (120-130 degrees)
4 teaspoons olive oil

1. Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.

2. Combine hot water and oil in a measuring cup.

3. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. the dough should be quite soft. If it seems dry, add 1 to 2 tbsp warm water; if too sticky, add 1 to 2 tbsp flour.

4. Process until the dough forms a ball, then process for 1 minute to knead.

5. Transfer the dough to a lightly floured surface.

6. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough.

7. Let the dough rest for 10 to 20 minutes before rolling.

*Used these proportions to make two THIN crusts.

Bryce says this is the EASIEST pizza crust he has ever done.


"Using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days."

- eatingwell.com

Ginger Persimmon Bread

1/2 cup persimmon pulp (hachiya persimmon, not fuyu)

1 teaspoon baking soda

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh ground nutmeg

1/2 teaspoon ground ginger

3/4 teaspoon salt

1 heaping teaspoon finely grated fresh ginger

1/3 cup water

1 1/2 cups all-purpose flour

Place a rack in the upper third of the oven and preheat to 350 degrees F.

Grease a 9x4x3-inch loaf pan and set aside.

In a large bowl whisk together flour and salt.

In a small bowl, whisk together persimmon pulp and baking soda.  This will thicken the pulp a bit.

In a medium bowl whisk together sugar, oil, eggs, spices, and fresh ginger.  Once well incorporated, whisk in the persimmon mixture.  Pour the wet ingredients, all at once, into the dry ingredients.  Fold to incorporate.  Once no flour remains, pour into the loaf pan and place in the oven.

Bake loaf for 55 to 60 minutes, until a skewer inserted in the loaf comes out clean.  Allow to cool in the pan for 15 minutes, then invert onto a cooling rack to cool to room temperature before serving. Loaf lasts well wrapped at room temperature for up to five days.

*I used ground ginger (about 3/4 tsp) in place of the fresh ginger and it still tastes good!

Pumpkin Waffles

1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high, until stiff peaks form, about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter!

Pumpkin Pancakes

2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups milk
1 cup canned pumpkin
4 eggs, slightly beaten
1/4 cup margarine, melted
Directions:


Mix together dry ingredients.

Combine milk, eggs, margarine and pumpkin. Stir into dry ingredients until just blended.

Pour about 1/3 cup on to a hot griddle. Cook until top bubbles and turn and cook other side.

*recipe found here.

French Bread, Hoagies, and Buns (from 'Our Best Bites')

1 Tbsp. yeast

1 1/2 c. warm water

1 1/2 Tbsp. sugar

1 tsp. salt

4-5 1/2 c. flour

3 Tbsp. vegetable oil

1 egg, separated

2 Tbsp. cold water

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour 45 minutes.

Punch down dough. Spray a cookie sheet with non-stick cooking spray. For a loaf of bread, shape into loaf and place on greased cookie sheet. For buns or hoagies, divide equally into 8-10 (or even 12, if you want smaller buns when you’re done, and let’s face it, who doesn’t want smaller buns??) pieces and shape as desired. Use a scale if you have one to get equal-sized buns.


It’s okay if they touch (or will touch after having risen). Cover and allow to rise another 1 1/4-1 1/2 hours or until doubled. Keep an eye on things–if they seem like they’re getting so big that they might collapse, hurry and get them into the oven.                                                          Preheat oven to 375. Mix egg white with water and brush over dough. Bake for 10 minutes and repeat brushing the dough with the egg wash.


Bake an additional 8-10 minutes or until bread is golden brown and your house smells like heaven.

French Bread

In a large bowl, combine:

2-1/2 cups pretty warm water

2 teaspoons slat

1/3 cup oil

3 cups flour

2 Tablespoons yeast

1/4 cup sugar

Beat well. (Use paddle attachment on KitchenAid)

Add:

3 cups flour

Mix well again (use dough hook on KitchenAid). After flour is combined, let the mixer continue for 2-3 minutes. Cover bowl, without removing from mixer. Stir dough down every 10 minutes for an hour. Divide dough into 2 - 3 pieces and form loaves. Put on greased baking sheet. Let rise (usually only takes about 15 - 20 minutes). Bake at 375 degrees for 20 minutes or until brown. (This dough can also make two regular bread loaves, but cooking time may need to be adjusted up a little.)

Corn Bread (Vynette's)

Mix together in small bowl and set aside:
1 c. buttermilk
1/2 tsp soda

In a large bowl, mix together:
1/2 c melted butter
2 eggs
1 c flour
2/3 c sugar
1/2 tsp salt
1 c cornmeal

Add the buttermilk/soda mixture.

Put in a greased 8x8 pan.  Bake at 375 for 30 minutes.

Quick Whole Wheat Bread

6 cups hot water (as hot as you can from the tap)
2 heaping Tbsp. salt
1/2 cup honey
3/4 cup oil
4 Tbsp. yeast
*2 Tbsp. dough enhancer (opt.)
*1/3 cup gluten (opt.)
15 - 17 cups whole wheat flour

Combine all ingredients except flour in a bosch (or you could mix them by hand).  Add 10 cups flour.  Mix well.  Add 5 more cups flour.  Mix well.  Add flour 1/2 cup at a time until the dough starts to "clean" the sides of the bowl....the dough doesn't stick to the sides anymore.  Mix on high in the bosch for 8 minutes (or knead by hand for about 15 minutes.)  Divide into 6 loaves.  Put in greased loaf pans.  Let rise for 30 minutes.  Bake at 350 degrees for 30 minutes.
*If you don't have dough enhancer or gluten, just substitute 2 cups of white flour for 2 cups of wheat flour.

I can do this recipe in 1 1/2 hours...start to finish.  If you are having to mix and knead by hand it will probably add about 20 minutes more.

CTR Pretzels

1 teaspoon salt

2½–3 cups flour

1 tablespoon yeast

1 cup warm water

1 tablespoon sugar

melted butter

1. 1. 
   Mix the first five ingredients until they form a ball. Then knead dough until smooth and elastic. Cover with a clean towel and let rise in a warm place for one hour.
2. 2. 
   Pull off sections of the dough and roll into long ropes. Form the ropes into the letters “CTR” or make the shape of the CTR shield.
3. 3. 
   Put the pretzels on a greased cookie sheet and bake 8–10 minutes at 450°F (232°C). Brush pretzels with melted butter and sprinkle with salt

found here

Sweet Potato and Bacon Biscuits

• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick cold unsalted butter, cut into pieces (or use 1 stick salted butter and leave out the above mentioned salt)
• 1 cup mashed cooked sweet potatoes, cooled
• 2 tablespoons packed light brown sugar
• 5 slices cooked bacon, drained and crumbled (or real bacon bits)
• 3/4 to 1 cup buttermilk

Directions

Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside (or use parchment paper).

In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.

In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid as needed 1 teaspoon at a time.

Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.

Remove from the oven and serve hot with butter.

*Found here.

Cinnamon {Pecan} Cucumber Bread

3 eggs
1 cup vegetable oil
2 cups white sugar
1 teaspoon vanilla
2 cups cucumber, peeled and grated
3 cups white flour
1 teaspoon Kosher salt
1 teaspoon baking soda
¼ teaspoon baking powder
3 teaspoons cinnamon
Pecans, as desired (walnuts might be good, too), optional

Mix all ingredients in a large bowl. Grease and flour loaf pans.  Fill loaf pans evenly. Bake at 325 degrees for 60 – 70 minutes. Makes 2 loaves.


*recipe found at here.  I changed it just a little.

Swedish Cinnamon Twists

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 2 cups warm buttermilk (110° to 115°)
• 1/2 cup butter, softened
• 6 tablespoons sugar
• 2 eggs
• 2 teaspoons salt
• 1/2 teaspoon baking soda
• 7-1/2 cups all-purpose flour
• 
  FILLING:
• 1/4 cup butter, melted
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 
  GLAZE:
• 1 cup confectioners' sugar
• 1 tablespoon butter, melted
• 1 tablespoon hot water

Directions

• In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt, baking soda and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough.
• Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangle; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
• Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm twists. Yield: 2-1/2 to 3 dozen

*recipe from Taste of Home