Cinnamon Raisin Bread

This was a great recipe. Everyone loved it! It made really good thick-sliced french toast the next morning. The only thing I would do differently next time is add some cinnamon to the dough itself & maybe a little more into the swirl part. Enjoy!

DOUGH

• 1 1/2 cups warm milk (110 to 115 degrees F)
• 1 cup instant dry mashed potatoes
  
• 1/4 cup sugar
• 1/2 cup butter, softened
  
• 2 teaspoons salt
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees F to 115 degrees F)
• 4+ cups King Arthur Bread Flour (King Arthur brand is by far the best, if you haven't tried it, it is worth the money & will change your baking forever!)
  
• 1 1/2 cups raisins

FILLING:

• 1/2 cup sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons butter or margarine, melted

Directions

1. In a large bowl, combine the milk, potatoes, butter, sugar and salt. In a mixing bowl, dissolve yeast in warm water. Add potato mixture and 2 cups flour; beat until smooth. Fold in raisins. stir in enough remaining flour to form a soft dough. turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16-in. x 8-in. rectangle. Combine sugar and cinnamon; sprinkle over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
3. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise for 30 minutes or until doubled. Brush with butter. Bake at 350 degrees F for 30-35 minutes or until golden brown. Most bread will measure 190 degrees when it's done. Remove from pans to wire racks to cool.

Cake Balls

I haven't tried these yet, but I plan to make them when I need a fun dessert to take somewhere. They got good reviews on allrecipes.com. If you look up the recipe online there are also more suggestions for good frosting/topping combos. Let me know if they work out!

• 1 (18.25 ounce) package chocolate (or favorite flavor) cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (3 ounce) bar chocolate flavored confectioners coating.

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Freeze for at least an hour. Dip the balls in chocolate using a toothpick or fork to hold them. You can also roll in coconut, nuts, sprinkles, etc. Place on waxed paper to set.

Pudding Ice Cream

I just ran across this recipe and I have not tried it yet. I thought I would post it incase anyone had the desire to experiment...The site I got it from said that the oreo cookie pudding was really good in this recipe...

• 1 (3 3/4 ounce) package instant pudding mix, any flavor

• 1/2 cup sugar
• 2 cups light cream or half-and-half
• 1 teaspoon vanilla
• 1/2 cup heavy cream or whipping cream

1. Combine pudding, light cream and sugar. Beat mixture as directed on pudding package, however, discontinue beating as soon as the mixture begins to thicken.

2. Stir in vanilla and heavy cream.

3. Transfer pudding mixture to ice cream machine maker and process according to specifications.

The Best Chocolate Chip Cookie Ever?

This was on a friend's blog. I haven't tried it. This is what my friends said: "It came from American's Test Kitchen where they test recipes over and over and and have professional tasters decide what is the best. The cookie recipe they came up with was "perfected" after 48 batches and adjusted every which way. We took them up on their title and sought to compare to our favorites. In the end, we have to agree with the magazine. These cookies are the best CCC I have ever had. Judge for yourself."

1 3/4 Cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter (important that it isn't salted)
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 egg yolk
1 1/4 cups sesisweet chocolate chips or chunks
3/4 cup chopped nuts (optional)

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Whisk flour and baking soda together in medium bowl; set aside.
3. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 table spoons butter into hot butter until completely melted.
4. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.
5. Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets.
6. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cook cookies completely before serving.

Soft Granola Bars

These were really good! They were healthy for the kids and Chad even liked them too. I will experiment again to see if I can take the sugar down even lower. We tried cranberries, coconut and white chocolate chips. I think next time we'll try coconut, coconut extract and chocolate chips. Hope you enjoy them!

Basic dough:
2 cups quick cooking oats
1 cup all-purpose flour or white whole wheat flour
1/2 cup packed brown sugar
1/2 cup wheat germ
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup applesauce or vegetable oil
1/2 cup honey
1 egg
2 teaspoons vanilla extract
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experiment with any combination of the ingredients below:
3/4 cup raisins or cranberries
1/2 cup chopped walnuts, almonds or pecans
1/2 cup chocolate chips or white chocolate chips
coconut
1/2 cup peanut butter


DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan.
2. In a large bowl, stir together dry ingredients. In a smaller bowl blend wet ingredients then pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan.
3. Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. These are good warm or cool but are much easier to cut when cooled.

No Knead Bread

Eliza Brown gave me this recipe...it is SO EASY, and so yummy! Darrell requests it mulitple times a week! We both believe everyone needs this recipe!

Mix:
3c flour
2t salt
1/4t yeast
1 1/2c warm water

Cover tightly with cling wrap and allow to sit at least 8hrs, up to about 20hrs

Sprinkle some flour on the counterPour dough onto counter and turn over a couple timesAllow to rest 15min to 2hrs (cover loosely with the same piece of cling wrap)

Line bowl with a towel and sprinkle with cornmealPut dough into bowl and sprinkle with a bit more cornmeal, cover with towelRest 1hr-5hrs

About 50min before you want hot bread, place casserole with lid inoven and preheat to 425 for 15minCarefully remove lid from pot and pour in dough, then put lid back onBake at 425 for 30minRemove lid and bake for another 5-10min, until a nice golden brownTip bread out onto a cooling rack(I just put my pot and lid back into the oven to cool so that it doesn't burn anything

Variation:
substitute 3/4c whole wheat for 3/4 c white flour
decrease salt to 1 1/2t if using whole wheat
add a handful of raisins and walnuts

Italian Pot Pies

My friend passed this recipe onto me.  We ate it last night, and it was good!  It was quick and easy, too!

1Tbsp olive oil

1 med onion, finely chopped

2 carrots, finely chopped (I also added a yellow pepper.  Mushrooms would be good in this, too)

salt & pepper

1 lb ground beef (or turkey)

2 cups tomato sauce (I used 2 cups crushed tomatoes from the can and added some spices and it turned out great)

1 cup flour

1/4 cup grated Parm

1 1/2 tsp baking powder

1/4 tsp dried rosemary

4 Tbsp butter, melted

1/2 cup milk

Preheat oven to 450.  In a large skillet, heat oil over med. heat.  Add onion, carrots (and any other veggies you choose); season w/ salt & pepper.  Cook, stirring occasionally, until tender (about 6-8 mins).  Add meat and cook, breaking up into small pieces, 3-5 mins.  Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally until mixture has thickened (8-10 mins).  Set aside.  

In a med. bowl, whisk flour, parm, powder, rosemary and 1/2 tsp salt; make a well in the center, and add melted butter and milk.  Stir just until dough comes together.  

Spoon into four 8-oz ramekins (or you could use a larger baking dish, I suppose); mound dough on top.  Place on a large rimmed baking sheet; bake until topping is golden brown and toothpick inserted into topping comes out clean (10-12 mins).