Really great muffins!

Applesauce Spice Muffins(epicurious.com)For muffins:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup packed light brown sugar
• 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
• 1 cup unsweetened applesauce
• 1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped

For topping:

• 2 tablespoons granulated sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg

• Special equipment: a muffin pan with 12 (1/2-cup) muffin cups

preparation

Prepare muffins:
Put oven rack in middle position and preheat oven to 400°F. Grease muffin pan.

Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups.

Make topping and bake:
Stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.

Read More http://www.epicurious.com/recipes/food/views/Applesauce-Spice-Muffins-108784#ixzz2cnr72vuT

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese  Bread

(from stressspelledbackwards.com)

Cream Cheese Filling:

• 1 package (8 ounce) cream cheese, softened
• 1/2 cup sugar
• 1 Tablespoon all-purpose flour
• 1 large egg
• 1/2 teaspoon vanilla extract

Bread:

• 1  2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 to 1 1/4 cup(s) pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1  1/2 cups sugar

Cinnamon Glaze:

• 1 cup powdered sugar
• 2 to 2 1/2 Tablespoons half & half or heavy cream
• 1/2  to 1 teaspoon cinnamon
• 1/2 cup chopped pecans for garnish (optional)

Directions:

1. Preheat oven to 325 degrees. Grease two 8 x 4 x 3-inch loaf pans.
2.  In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside.
3.  In a large bowl, blend 1  2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. 
4. In another medium bowl, combine the pumpkin puree, oil, eggs and sugar; beat at medium speed for 5 minutes (color will change slightly when ready). Stir the flour mixture into the pumpkin mixture just until combined. 
5. Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour  on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.
6. Bake in a preheated 325 degree oven for 50 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and half & half, blending well; then add cinnamon and mix until smooth and creamy.  Drizzle over completely cooled bread loaves and then sprinkle on nuts for garnish.  Refrigerate.  I think this bread tastes better after a day!  

I know it takes a few bowls and a little more time but honestly not that much!  You don't need the glaze, the bread is great without, but extra great with the glaze. Who doesn't love a little more sugar?  Such a flavorful, delicious bread, more decadent because of the cream cheese addition.  Pumpkin bread lovers should really enjoy this!  

Herb and Cheese Focaccia Bread

Herb & Cheese Focaccia Bread

Adapted from Taste of Home, (from wonintheoven.blogspot.com)

• 2 1/4 tsp. or one packet of active dry yeast (not quick rise) (I actually used SAF yeast (instant), just used almost 2 t., and it worked fine- just mix it into the dry ingredients)
• 1 cup warm water (110-115 F)
• 2 Tbsp. olive oil
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. dried parsley
• Dash of Pepper
• 2 to 2 1/2 cups flour
• 1/4 cup mozzarella cheese
• 1 Tbsp. grated Parmesan cheese

1. In a large mixing bowl, dissolve yeast in warm water for 5 minutes.In the meantime mix salt, sugar, garlic powder, oregano, basil, parsley, and pepper in a little bowl.
2. After yeast is dissolved, add the olive oil, spice mixture, and 1 1/2 cups of the flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3. Knead with dough hook for about 6-8 minutes OR alternatively turn onto floured surface and knead by hand until smooth and elastic. 
4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled about 1 hour.Punch dough down. Cover and let rest 10 minutes. Shape into a 13x9 inch rectangle. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
5.  Preheat oven to 400 F.Brush with oil; sprinkle with cheeses and bake for 20 minutes or until golden brown. Remove to wire rack.

This made great sandwiches!  A nice change from bread or rolls, and not that hard to make, I promise.  You just have to work it into your meal plan timing-wise.  

Zucchini Bread- of course!

Zucchini Bread
(from allrecipes.com)

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil (I do 1/2 c. oil and 1/2 c. applesauce- you won't miss the oil!)
• 1 cup brown sugar
  1 cup white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini (I use 3 cups and it's great!)
• 1 cup chopped walnuts (optional)

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Such a great recipe- I think it is much healthier with the revisions I made and still tastes like a dessert.  I just wish my garden was growing a little bit more zucchini!  

Buttermilk Banana Bread

Buttermilk Banana Bread

(from houseofsmiths.com)

• 3 c. flour
• 1 1/2 c. sugar
• 1 1/2 t. baking soda
• 1 1/2 t. baking powder
• 1/2 t. salt
• 3 eggs
• 3/4 c. butter
• 1 1/2 c. buttermilk (I used the buttermilk substitute, which is 1 T vinegar or lemon juice to every cup of milk. Let it stand 5 minutes before using.  This was easy, way healthier, and cheaper, and the taste was great!)
• 4 large mashed bananas

Mix together dry ingredients.  In a bigger bowl, mix wet ingredients.  Add dry ingredients slowly to the wet.  Pour into 6 or 7 small loaf pans (the small pans are preferred for taste/texture).  Bake at 350 for 30-35 minutes.

I have gone so many years not enjoying banana bread.  This is my first banana bread recipe I will post (I do have a strawberry banana bread one on here) because I will make it again!  The texture and flavor were optimal.  I halved the recipe because I didn't know if it would turn out delicious enough to warrant the full recipe, but the 3 loaves were gone in less than a day.  Enjoyed by the whole family.

Rolls made out of cornmeal

Buttery Cornmeal Crescent Rolls
(from melskitchencafe.com)

*Makes 2 dozen rolls

• 2 cups milk
• 2/3 cup yellow corn meal
• 1 ½ tablespoons instant yeast
• ½ cup (1 stick) butter
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 3 large eggs
• 5 ½ – 6 cups flour

Heat the milk to just below a boil so bubbles are just appearing around the edges (this is called scalding milk). Add the cornmeal and cook and stir until thickened, lowering the temperature if needed so the mixture doesn’t boil (see picture below the recipe for an idea of what the consistency should be). Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix. Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.

Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.

Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape. Place each roll on a lightly greased or silpat- or parchment-lined baking sheet, spacing about 1-2 inches apart to allow for rising. Cover lightly with greased plastic wrap. Let the rolls rise until doubled.

Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.

These were amazing rolls.  I can't resist trying new recipes when someone raves about them or if they use ingredients that are a little different.  So I saw the cornmeal, the rave review on melskitchencafe.com, and I had to try them.  They were light, melt in your mouth-ey, and tasty!  So if you want to venture out and try a new roll recipe, don't be afraid!

Marshmallow Delights from crescent rolls

Marshmallow Delights

• 1 package refrigerated crescent rolls
• 1/4 c. sugar
• 1 T. ground cinnamon
• 8 large marshmallows
• 1/4 c. butter or margarine, melted

Separate rolls into 8 triangles.  Combine sugar and cinnamon.  Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle.  Pinch dough around marshmallow, sealing all edges.  Dip tops of dough into remaining butter and cinnamon sugar.  Place sugar side up in greased muffin cups.  Bake at 375 degrees for 13-15 minutes (mine took less time so check at around 10).


Who hasn't made these in home ec class?  We made these in 8th grade and they are STILL delicious!  Be careful about the marshmallow melting out of the roll while baking.  They are melt in your mouth and the kids can help make these.  They're easy and fun!

Orange rolls recipe from Rhodes!

Orange Butterflake Rolls
(from rhodes rolls)


12 Rhodes Texas™ Rolls, thawed but still cold (mine were dinner rolls, which are smaller so I cut them into 3-4 pieces)
zest from 1 large orange (the thin outer peel of the orange- not the white stuff)
3/4 cup sugar
1/3 cup butter, melted

Icing:
1 cup powdered sugar
1 tablespoon butter, melted
2-3 T orange juice


Cut each Texas roll into 5 equal pieces. Flatten each piece slightly. In a small bowl, combine orange zest and sugar. Dip both sides of each roll piece into butter and then orange sugar mixture. Stack five pieces together and place, on their sides, in a well sprayed muffin cup. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 10-12 minutes. Remove from pan immediately and place on cooling rack. Combine icing ingredients and mix well. Brush over rolls while still warm.


These were fast and easy!  I tried an orange roll recipe from scratch a while back and this turned out better.  I liked the pieces, because they distributed the flavor well throughout the whole roll.  

Oatmeal Bread

Oatmeal Bread

1 cups oats

2 cups water

2/3 cups brown sugar, packed

3 tablespoons oil

2 packages yeast (or about 2 tablespoons)

1/3 cup warm water

pinch of sugar

2 teaspoon salt

5 cups flour

1. Boil water and pour over oats.  Let cool.  
2. Add brown sugar and oil.  
3. Dissolve yeast in 1/3 c. water.  Sprinkle with a pinch of sugar.  Let raise and add to rest of mixture.  
4. Stir in salt, add flour, and knead by hand til dough is smooth.  
5. Leave dough in same bowl, cover with a towel, and let raise for 1 hour.  
6. Divide dough and form into two loaves.  Grease bread pans and sprinkle with oats.  Place loaves into pans. 
7.  Let raise again for 1 hour and then bake at 350F for 35 minutes. (I usually warm the oven to 120-ish and let it rise for 30 minutes to cut time).

This is a yummy bread!  I usually do half wheat, half white, and you'd never know the wheat-ness.  Yes, this bread is a little sweet, but who is complaining?  Not me!  It has great flavor and I've made it several times with success.  For me, I make it in my 9 inch loaf pan and a mini-loaf.  Or, you can get two smaller 9 inch loaves.  

Biscuits!

Like Red Lobster's Cheddar Bay Biscuits

Ingredients:

• 2 1/2 c. Bisquick
• 3/4 c. cold milk
• 4 T. cold butter
• 1/4 t. garlic salt
• 1 heaping Cup Sharp Cheddar Cheese, shredded (I used medium)

To Brush on Top:

2 T. butter, melted

1/2 t. parsley

1/2 t. garlic salt

1. In a large bowl, add your Bisquick with your butter and using a pastry cutter or fork, cut the butter into the Bisquick. There should still be pea-sized batter clumps.
2. Add in cheese, milk and garlic salt. Mix until just combined. Using a cookie or ice cream scoop, drop 1/4-cup portions of mix onto an ungreased cookie sheet. There should be a dozen biscuits when you are done. Bake in a pre-heated 400 degree oven for 15-17 minutes or until the tops of the biscuits turn a light brown. (Is it weird that mine took only about 5 minutes??)  As soon as the biscuits come out of the oven, melt your butter in the microwave and stir in your parsley and garlic salt, then brush mixture over all of the biscuits.

These are so fast.  If you want a quick roll-type side-dish and you're pressed for time, this is the baby!  I love Red Lobster's biscuits.  These are close!

Marbled pound cake

Mini Marbled Pound Cake
(annmarie-tastebuds.blogspot.com)

• 1 3/4 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 8 Tbsp butter; room temp
• 1 cup granulated sugar
• 3 eggs; room temp
• 1 tsp vanilla
• 1/2 tsp almond extract (optional)
• 2/3 cup buttermilk
• 5 Tbsp cocoa powder

1. Heat oven to 350 degrees. Sift together flour, baking powder & salt. Set aside. Grease and flour four 5 1/2 x 3 x 1 1/2 (approx) mini loaf pans (I used 3) OR one 8 1/2 x 4 1/2 inch loaf pan.
2. In large bowl cream butter and sugar until fluffy (3-4 min). Add the eggs in one at a time, mixing to incorporate after each one. Stir in extract(s).
3. Add the dry ingredients, alternating with the buttermilk, starting and ending with the flour. Set aside 1/3 of batter.
4. In a small bowl combine cocoa powder and 6 Tbsp HOT water. Mix until smooth. Add to reserved 1/3 batter. Stir until well combined. Fill prepared pan(s) by alternating spoonfuls of each batter. Swirl with a skewer or cake tester.
5. Bake 40-45 min (for one cake) or 20-25 for small cakes (check after 15 min) or until cake tester comes out clean. Place on a wire rack to cool. Invert after 5-10 min. Let cool completely and top with icing glaze.

glaze:

1 1/2 Tbsp butter; room temp

1/2 cup powdered sugar

4 tsp milk

Combine all ingredients and stir until smooth and pourable (add more milk if necessary.)

I made these without the glaze, and it was good, but next time I want to try with the glaze.  These are pretty simple, and look good to give away or eat yourself!

Light Wheat Rolls

Light Wheat Rolls
(allrecipes.com)

• 2 (.25 ounce) packages active dry yeast
• 1 3/4 cups warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/4 cup butter, melted and cooled
• 1 egg, beaten
• 2 1/4 cups whole wheat flour
• 2 1/2 cups all-purpose flour
•  
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

I started these rolls so close to dinner time that I skipped a lot of the raising time, as well as skipping the second rise cycle altogether.  And guess what- they still turned out!  I made 12 huge rolls out of them, and they weren't super-pretty, but they tasted light and sweet.  I probably could take out a few tablespoons of sugar next time and still love them.  Good as rolls plain or sandwich rolls.  

Pumpkin Bread

• 
  
• Pumpkin Bread
• 
  
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 2/3 cup water
• 1 2/3 cups white sugar
• 1 cup brown sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg (I used a little less)
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. (I used one regular loaf pan and two small loaf pans)
2. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (My little loaves took about 35 min, my big pan about an hour- watch closely!)

I have another pumpkin bread recipe on this site that has a glaze and chocolate chips, but it is different enough from this one I had to include this recipe as well.  I love how this baked, and the bread is yummy!  A little more dense, less crumby than my other harvest bread.  And the loaves cooked evenly and came out of their pans as well!  How great is that.  I guess I have Crisco with flour spray to thank for that.  I also put the pans in the middle of the oven for most of the time, then one rack higher the rest.  I did add a little glaze to one of the loaves, just to see how it tasted.  The glaze was about 2 T. melted butter, about 1/2 c. powdered sugar, and a little cinnamon.  The glaze on the photo above was a bit runny, but I didn't care.  Good!  I know it still feels like summer out there but I'm ready for the fall favorites!