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.

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

Super EASY whole wheat bread

I love homemade whole wheat bread, but I was always afraid to make it because it seemed so hard, but then I was given this recipe. It is seriously the EASIEST bread to make...with maybe 15 minutes prep time. (given that you have a Bosch or a Kitchen Aid)

10-12 cups whole wheat flour (I usually use about 11)--if you grind your own flour it's about 7 cups wheat ground
2 rounded tablespoons dry yeast
500 mg vitamin C (optional--I've never used this and it turns out fine)
4 cups very warm water
1/3 cup vegetable oil
1/3 cup honey (or you can substitute sugar)
1 tablespoon salt

Mix half of flour, yeast, vitamin C

Add water, oil, honey, and salt (new trick that someone just taught me...add the oil, then measure the honey in the same measuring cup as the oil and it will all come out no problem). Mix

Add remaining flour, and knead for 8 minutes.

Make into 3 loaves (shape with your hands). Let rise in the oven with a bowl of boiling water for 30 minutes.

Bake at 350 for 30 minutes (just let the oven warm up as part of the 30 minutes.)

Italian style pizza

We've been asked for this recipe from numerous people...it's the closest thing we can get to real Italian pizza here. Such a yummy and healthy way to eat pizza!

For the dough:
1 TBS sugar1 cup warm water
1 envelope yeast (I use 1 TBS)
3 1/4 cups semolina, or all-purpose flour (We sometimes do all white flour, and sometimes do half and half...I think my fav. is 1/2 and 1/2)
1/4 cup olive oil

In a small bowl dissolve the sugar in the warm water. Sprinkle the yeast over the water and stir gently until it dissolves, about 1 minute (it should be a smooth beige colored mixture, if it clumps togehter and the water stays clear, start over). Let it stand in a warm spot until a thin layer of foam covers the surface, about 5 minutes.
Combine 3 cups of flour with the salt in a large mixing bowl. Make a well in the center of the flour and pour in the yeast mixture and the oil. Using a wooden spoon, vigorousely stir the flour into the well, beginning in the center and working towards the sides of the bowl, until the flour is incorporated and the soft dough begins to stick together. Turn the dough onto a lightly floured surface, knead the dough for 5 mintes, gradually incorporating the remaining 1/4 cup of flour. Continue to knead the dough for 10-15 minutes or until it feels smooth and springy. Do not knead longer. After mixing and kneading the dough, place in a oiled bowl, cover, and let rise for 1- 1 1/2 hours in a warm draft free place.

Sauce:
Roll out and place diced tomatoes (5-6), garlic (a couple cloves minced), salt (to taste), and basil (5-6 sprigs of fresh) on top...then top with mozzarella cheese.

We used a mixer once and the dough didn't turn out quite as well...I would just do it by hand...I think it ended up being easier and better that way. We cook it at 350 degrees for 15-20 minutes I think...we just kind of watch it. Timing is never quite as sure with gas ovens, and that is what I've had for the last couple years. The dough will be slightly browned and the cheese will be melted.

In the winter we use canned tomatoes from Eliza's canning recipe:
for quart size: 1 teaspoon salt, big sprig of basil, 2 cloves garlic (put tomatoes in boiling water for 1 minute, pull out, rinse with cold water, peel, cut in half or quarters, then put in jars)...water bath for 45 minutesfor pint size: 1/2 teaspoon salt, small sprig of basil, 1 clove garlic (same directions as above), water bath for 35 minutes

Jewish Sweet Bread (Challah)

This bread is so delicious and so pretty because it is braided. It's not terribly hard to make, but takes a few hours because it has to rise twice. (Hint: I fill a sink with the hottest water possible and put the bowl/cookie sheet over the sink with a towel over it. This makes the bread rise much quicker if you don't have a warm place in your house to raise bread in.) You can easily double the recipe and actually make 6 loaves by separating the dough into smaller parts. Also, the butter is very important. If you use unsalted butter, the flavor isn't as good--guaranteed.

1 pkg. yeast
1 1/4 c. warm water (as hot as you can comfortably touch it)
1 tsp. sugar

1 tsp. salt
1/4 c. sugar
1/4 c. oil
2 eggs
4 1/2 c. flour

Mix yeast, water, and tsp. sugar, set aside. Mix the other ingredients together, then add yeast mixture. Lay out on floured surface and knead 5 minutes. Put into greased bowl and cover with a towel. Let rise, double, punch down. Cut dough into 3 parts (there will actually be 6 parts because the recipe makes 2 loaves). Make 2 braids and let them rise on a greased cookie sheet. Bake at 350 for 20 min. or until golden brown. Pour 1/2 cube of melted butter over bread before baking and 1/2 cube of melted butter just after baking.

Pear Bread

This bread is really yummy! If you want to be a little healthier, it's good with whole wheat flour, too.
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped pecans or walnuts
3/4 cup butter, softened (may substitute 3/4 cup vegetable oil)
3 eggs, lightly beaten
2 cups granulated sugar
2 cups peeled and finely grated ripe, firm pears
2 teaspoons vanilla extract

Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely

Giant Whole Wheat Banana- Strawberrry Muffins

I came across this recipe, and it's really yummy. It's a perfect way to use up some ripe bananas and those fresh strawberries that you just picked.

2 eggs
1/2 cup unsweetened applesauce
1/4 cup vegetable oil (I like to use Walnut Oil in my baking, just for a little healthier version)
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup sliced frozen strawberries (fresh, frozen from the berry patch are the best!)

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

Honey Wheat Bread

This is our favorite whole wheat bread. Since I like to experiment, I have tried just about everything I could think of with this recipe. I do not recommend any of them. The only change that does work is to allow the loaves to sit in the fridge for about 8hrs for their second rise, then just put them straight into the oven.

Dissolve in small bowl:
1/2c warm water
1T yeast
1t sugar

Combine in bowl of stand mixer:
12oz evaporated milk
1/4c water
1/4c melted shortening
1/4c honey
2t salt
2c whole wheat flour

Mix yeast mixture into flour mixture
Allow to rest for 15min

Add 3c all purpose flour, 1c at a time
Knead dough until smooth (for my kitchen aid, this means mixing at speed 2 with the dough hook for 3-5min)

Cover dough and raise for 45min

Punch down dough and divide in half
Form each half into a loaf and place in a greased pan
Raise another 30min (or in fridge for 4-8hrs)

Bake at 375 for 30-35min

Low Fat Banana Bread

I always get asked for this recipe. Kids & adults both love it--what more could you want?

2 eggs
3/4 C sugar
3 well mashed bananas (about 1 cup)
1/3 C vanilla yogurt
1 T oil
1 T vanilla
1 3/4 C flour
2 t baking powder
1/2 t soda
1/2 t salt
1/3 C coconut
optional, walnuts or pecans

Mix dry ingredients (including coconut) in a bowl. Mix sugar, yogurt & oil. Cream together then add eggs, vanilla & bananas. Mix well then add dry ingredients until smooth. Add nuts. Put in a single loafpan and bake at 325 for 1-1.25 hours.

variations:

-I like to split the flour in thirds and use 1/3 white, 1/3 white whole wheat, 1/3 oat flour (pureed oats in the blender)

-We love the coconut flavor so I substitute 1/2 of the vanilla for coconut extract

-Sometimes I add flax seed which gives a little extra nutrition and texture

Corned Beef with Apricot Glaze

So here's the recipe that Ally requested. It is our St. Patrick's Day Tradition and it has turned corned beef-haters into lovers. This is such a fun meal to make with Irish soda bread, cabbage (we like it cooked w/bacon) and carrots & potatoes oven roasted with spices and olive oil.

The corned beef package will say to boil the beef with the spice packet for X amount of hours. I usually do it it for half of that time (I think around 2 hours) and then glaze it with the recipe below and bake at 300 for another 1-2 hours. Turn the roast over halfway through cooking so both sides get some of the glaze.

Apricot Glaze:
1C water
1 C apricot preserves
4T brown sugar
2 T soy sauce

If you've never cooked corned beef before, it doesn't really turn soft and shredded like as it is cooked. It comes out more solid and then you slice it. This recipe should give you some leftover sauce to spoon over the top.

Swoop Bread

This is the yummiest and quickest whole wheat bread!

4 c. wheat flour
2 c. white flour (I typically use all wheat)
1 c. sugar
2 tsp. salt

Mix together all dry ingredients then in a separate large bowl mix:

3½ c. milk
½ c. vinegar
2 tsp. baking soda

Whisk together until light and foamy then add dry ingredients. Mix well. Pour into two bread pans and bake at 350° for 1 hour.

French Peasant Bread

1 Package Dry Yeast

2 Cups Warm Water

1 Tablespoon Sugar

2 Teaspoons Salt

4 Cups Flour

Oil

Corn Meal

Melted Butter



Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do no knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 degrees for 10 mintues. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

This bread is so easy to make and goes very well with pasta dishes!

Zucchini Bread

I had a request for my zucchini bread recipe. It's actually my mom's recipe and it's fabulous--thanks mom. I usually make it by replacing half of the flour with white whole wheat flour and half of the oil with applesauce. This makes a yummy toddler food too (inspite of the sugar...)

3 eggs
2 C sugar
1 C oil
3 C flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
2 tsp. vanilla
2 C grated (on the small grates) zucchini
1 C chopped nuts (optional)

Mix all together. Place in 2 greased and floured loaf pans. Bake for 60 minutes at 350 degrees.