Naan Bread (from reallifedinner.com)

Ingredients

• 1½ cups warm milk
• ½ tsp yeast
• 1 tsp sugar
• 1 tsp salt
• 3½-4 cups of all-purpose flour
• 4-5 tbsp melted butter
• ¼ tsp garlic powder (optional)
• salt (optional)

Instructions

1. add yeast and sugar to warm milk, let stand 3-5 minutes
2. add salt and 3½ cups flour to milk mixture and mix in mixer with dough hook for 3-5 minutes or about 8-10 minutes if mixing by hand, Sprinkle additional flour as needed to keep dough from sticking to the sides. Do not exceed 4¼ cups.
3. Let rise for 2 hours or do the quick oven rising method described above in step 3
4. Punch dough down and divide into 12 equal pieces.
5. Form pieces into balls and let rest for 30 minutes (cover with plastic wrap or clean dish towel)
6. Put your stone(s) in oven and preheat oven to 500 degrees
7. Roll out dough balls to desired thickness (about the size of a small tortilla)
8. Cook rolled out dough on stone for 2-4 minutes
9. Stack cooked Naan on top of each other and brush each side with butter
10. (If you desire you can add ¼ tsp garlic powder and a couple shakes of salt to your melted butter)

Gingerbread Muffins Like Jason's Deli

1 c	From Justapinch.com.  I frosted them and the kids and their friends loved them! dark brown sugar
2 1/2 c	flour
1 1/2 tsp	baking soda
1 tsp	cinnamon
1 tsp	ground ginger
1/2 tsp	salt
1/4 tsp	nutmeg
1	egg
1/2 c	molasses
1 c	buttermilk**
1/2 c	unsalted butter, melted Directions 1  Preheat oven to 350 degrees (F). Spray/butter muffin tins. 2  Combine sugar, flour, soda, salt and spices in a bowl. 3  In a separate bowl mix the egg, molasses, milk, and butter. 4  Add the wet ingredients to the dry and stir until just blended. 5  Add to muffin tins** (about 3/4 full, these muffins don’t rise too much, so you don’t have to worry about them overflowing) and bake for 15 minutes. If making normal sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick comes out clean. 6  **If you don’t have buttermilk (I almost never do), just add 1 tbsp. of white vinegar or lemon juice to a cup of regular milk and let sit out for about 10 minutes.**

Cheddar Swirl Breakfast Buns

This is from Smitten Kitchen's Deb Perelman.  Tara from Smells Like Home adapted it.  I went back to Deb's dill (Tara used thyme) but I did warm the milk as Tara did, but Deb did not.

I think we killed the yeast, because these didn't rise, but that didn't matter one bit.  Heavenly rolls, good for breakfast, lunch, or dinner!

Ingredients:For the roll dough:

• 3 cups (13 1/4 oz) all-purpose flour
• 1 tsp table salt
• A few grinds of black pepper
• 1 tbsp sugar
• 2 1/4 tsp (1 packet) instant yeast
• 1 cup of milk, slightly warmed
• 4 tbsp (1/2 stick) unsalted butter, melted and cooled to lukewarm plus 1 tbsp extra for brushing the rolls

For the filling:

• 1/2 medium onion, grated (about 1/2 cup)
• 6 oz sharp cheddar cheese, grated (about 1 1/2 cups)
• 1 tbsp fresh dill, minced, or 1 tsp dried dill weed
• 1/4 tsp table salt
• A few grinds of black pepper

Instructions:

1. To make the dough: In the bowl of a stand mixer, combine the flour, salt, black pepper, and sugar; stir together on low speed with the paddle attachment.  In a 1 cup liquid measuring cup, whisk the yeast into the warmed milk until it dissolves then pour the milk mixture and the melted butter over the dry ingredients.  Mix everything together on low speed until they form a shaggy mass of dough.
2. Switch to the dough hook and knead the dough for 6 minutes on low speed, until the dough is smooth and slightly sticky.  Alternatively, you can knead the dough by hand for about 8 minutes.  Place the dough in a lightly oiled bowl and cover it with plastic wrap.  Let the dough rise in a warm spot (like a barely warm oven) until it doubles, about 2 hours.  While the dough rises, make the filling; chill it until you’re ready to use it.
3. To form the buns:  Transfer the dough from the bowl to a well-floured counter top or work surface, sprinkle the dough with a little more flour, and pat it down into a rough rectangular shape.  With a rolling pin, roll the dough out to a 12×16-inch rectangle.  Spread the filling out evenly over the dough to within 1/2″ of the edges of the dough.  Starting at the short end (or the long end if it’s 6 am and you’re still half asleep like I was), roll the dough tightly up into a log.  With a serrated knife, cut the dough into twelve 1-inch rolls (or 1 1/2-inch rolls if you rolled it from the long end).
4. Line the bottom of two 9-inch round cake pans or a 13×9-inch baking dish with parchment paper and lightly grease the paper with baking spray.  Arrange 6 buns evenly spaced apart in each pan or all 12 in the large dish.  Melt the additional tablespoon of butter and brush the tops of the buns with it.  Cover the pans with plastic wrap and let the buns rise in a warm place until the buns just about double in size, 1 1/2 to 2 hours.  When the buns have almost doubled, preheat the oven to 350 degrees F.
5. Bake for 20-25 minutes (remove the plastic wrap first) until the buns are golden brown and the cheese is bubbling up.  Serve immediately.  The buns will keep, covered, at room temperature for 2-3 days.  Reheat any leftovers (ha!) in a 250 degree F wrapped in foil until they are just warmed through.

Banana Muffins With White Chocolate

Banana Muffins with White Chocolate Recipe: 1 3/4 cups (225 grams) all purpose flour 1/2 cup (100 grams) white granulated sugar 1/4 cup (55 grams) light brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (2 ounces) (65 grams) white chocolate chips or chunks 3 large ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups) 1/2 cup (113 grams) unsalted butter, melted and cooled 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract

Banana Muffins: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Either line 12 muffin cups with paper liners, or you can butter or spray them with a non stick vegetable spray. In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate chips. In a medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature. Makes 12 regular sized muffins.

Read more:http://www.joyofbaking.com/muffins/BananaMuffinsWithWhiteChocolate.html#ixzz23SbvjLpo

Read more:http://www.joyofbaking.com/muffins/BananaMuffinsWithWhiteChocolate.html#ixzz23SbQ95eU

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Sweet Cornbread

From the internet. I misplaced my box of Jiffy mix when I was about ready to make cornbread. This was perfect! Much better than the mix, especially if you like your cornbread a little bit sweet. I just posted another one in November. I think I like this one better.

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Buttermilk Sweet Cornbread

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Pumpkin Chocolate Chip Muffins

From Bridget Zinn's blog. http://www.bridgetzinn.com/blog/ She puts Ghirardelli's double chocolate chips in them, but HEB didn't have them. So, I got Guittard's 63% dark chocolate chips and they were perfect.

1 cup white whole wheat flour (King Arthur makes this as does someone else)
1 cup plus 2 TBL unbleached flour
¾ tsp salt
1 TBL baking powder
1 tsp baking soda
1 cup sugar
2 eggs
1 ¼ cup milk (2 % is best)
1/3 cup yogurt or sour cream
2 TBL canola oil
1 TBL vanilla extract
1 cup pumpkin
1 cup chocolate chips (If you’re going to the trouble, I’d recommend Ghiradelli Double Chocolate Chips as they are the Best)

Instructions:
Whisk together dry ingredients in one dish and whisk wet ingredients minus the chocolate chips in a different dish. Pour dry into wet and mix until just moist, adding in chocolate chips as you go. An hour or so of letting the dough set improves the texture and flavor. We usually leave it overnight in the fridge.
Take dough out of fridge — it could use a bit of time at room temperature but it’s not essential to get it all the way to room temp. Preheat oven to 375.
Spray muffin tin or cups if using with non-stick cooking spray. Spoon batter into muffin cups, fill to the rim.
Cook approximately 20 minutes, more if the dough was still cold. Muffins should be light golden brown and a toothpick should come out clean or at least not covered in dough (sometimes chocolate chips can interfere with the toothpick test). Cool in pan for 10 minutes before removing.

(NOTE: You can replace milk with buttermilk [might need a tiny bit regular milk still to thin it out] and replace yogurt or sour cream with ricotta or cottage cheese if you have extras of one of these ingredients on hand and want to use it up. They key is to have one liquid [milk or buttermilk] and one solid [yogurt, sour cream, ricotta or cottage cheese] for the right consistency, one “sour” [buttermilk, yogurt, sour cream] and one “neutral” [ricotta or cottage cheese] for the right flavor)

(NOTE #2: If you are looking to make them a little healthier, you can replace ¼ cup of the white whole wheat flour with ground flax seeds and reduce the sugar to ¾ cup).

Chocolate Chip Pancake Muffins

Or are they Puffins?
This is from bakerella.com
Martina preferred it without chocolate chips. Next time I will use fewer because you want to be able to taste the batter part too! I will also use bigger chocolate chips like Bakerella did. The mini ones get distributed too well, so, again, you don't get to taste enough of the yummy pancake part.

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

• Preheat oven to 350 degrees.
• Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
• In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
• Add wet ingredients to dry ingredients and stir with a spoon until combined.
• Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
• Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup.

Bisquick Made From Scratch

OK, so it's not actually Bisquick. I suppose I should be calling it something neutral like "baking mix."

Anyway, I was out tonight and needed it for a recipe. I found this one and scaled it down from a very large recipe. It makes a little less than 3 cups.

2 Tbsp baking powder
1 Tbsp sugar
2 1/4 cups flour
5 Tbsp canola oil

Sift flour into bowl. Stir in baking powder and sugar. Add canola and smash with a pastry blender until it is the consistency of cornmeal crumbs. You can store in the fridge if you want, but it doesn't need to be refrigerated. I have no idea how long it lasts.

Mushroom Bread

1 pkg (8 oz) refrigerated crescent rolls
2 cups sliced, fresh mushrooms
1 Tbsp butter or margarine, melted
1/4 cup grated Parmesan cheese
1/4 tsp Italian herbs or Italian seasoning

Preheat oven to 3750. Separate dough into triangles. Place on pizza stone. Spread and toll out dough to cover stone using lightly floured rolling pin. Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into squares with pizza cutter and serve warm.

Empty Tomb Crescent Rolls

Equipment and utensils: Baking tray(s), Bowls, Container or pan to melt butter, Oven, Oven mitts
Ingredients: Butter, Cinnamon, Crescent rolls(enough so each child can have one triangle), Marshmallows, large(one per roll), Sugar

Give each child a crescent roll triangle. Tell the children to pretend this is the cloth Jesus would have been buried in.

Give each child a marshmallow. This represents Jesus.

Have the children dip their marshmallow into the melted butter to represent embalming oil and into the cinnamon and sugar to represent spices.

Have the children wrap their marshmallow in the crescent roll so it is completely covered.

Bake the rolls in the oven (tomb) for ten to twelve minutes at 350 degrees.

While the rolls are baking, tell the children the story of Jesus and the empty tomb.

When the rolls are done, let them cool for a minute. Give each child a napkin and a roll.

Open the rolls to reveal that nothing is inside! The marshmallow melted, but the roll remains puffed up.

Let the children enjoy the rolls, then contribute in cleaning up.

Hot Buttered Rum Quick Bread

Cooking spray
1 1/2 teaspoons all-purpose flour
1 cup all-purpose flour (4 1/2 ounces)
1/4 cup whole wheat flour (1 1/4 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
3/4 cup packed light brown sugar
1/4 cup chilled butter, cut into pieces
1/3 cup egg substitute
1/2 cup ripe mashed banana (about 1 banana)
2 tablespoons dark rum
1/2 teaspoon vanilla extract
1 tablespoon butter, melted
Preparation
Lightly coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 1/2 teaspoons all-purpose flour. Set aside.

Preheat oven to 350°.

Lightly spoon 1 cup all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, cinnamon, salt, and nutmeg; stir with a whisk to combine.

Combine sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg substitute; beat until combined. Beat in banana, rum, and vanilla. Add flour mixture to banana mixture; beat on low speed just until combined. Scrape batter into prepared pan with a spatula; smooth top. Bake at 350° for 30 minutes; gently remove from oven, and drizzle top with 1 tablespoon melted butter. Bake an additional 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes before turning out onto a wire rack to cool completely.
Yield

12 servings (serving size: 1 slice)

Savory Muffins

1 1/4 cups all-purpose flour
3/4 cup old-fashioned oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/3 cup reduced-calorie margarine, melted
1/2 cup egg substitute
1 cup nonfat buttermilk
3 breakfast sausage patties, crumbled, or the equivalent in bulk sausage
2 teaspoons grated Parmesan cheese
Cooking Instructions
1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
2. In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups.
3. Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.

Creamy Cinnamon Rolls

1 loaf frozen bread dough, thawed
2 Tbsp butter or margarine, melted
2/3 cup brown sugar
½ cup chopped walnuts
1 tsp ground cinnamon
½ cup whipping cream
2/3 cup sifted confectioner’s sugar
1 Tbsp milk

Roll dough to 18 X 6-inch rectangle. Brush with butter or margarine. Combine brown sugar, nuts, and cinnamon; sprinkle evenly over dough. Roll up jelly roll fashion from long side; moisten edges and seal. Cut into 20 slices. Place rolls, cut side down, in 2 8 X 1 ½ inch round baking pans. Let rise till doubled, about 1 ½ hours. Pour cream over rolls. Bake in 350⁰ oven for 25 minutes. While warm, drizzle top with confectioner’s sugar glaze; combine confectioner’s sugar and milk. Makes 20 rolls.

Artichoke Bread

1 loaf (1 lb) French bread (not sourdough)
1/2 c margarine
6 cloves garlic
2 Tbsp sesame seed
1 1/2 c sour cream
8 oz (2 c) shredded Monterey Jack cheese
1/4 c grated parmesan cheese
2 Tbsp fresh or 2 tsp dried parsley
2 tsp lemon pepper
1 can (14 oz) artichoke hearts, drained and quartered
4 oz (1 c) shredded cheddar cheese

Cut bread lengthwise and remove bread in center, leaving only the shell; reserve bread pieces and shells. In large skillet, melt margarine over medium heat. Add garlic and sesame seed. Cook and stir for 2 minutes. Add reserved bread pieces; stir until margarine is absorbed and bread is well coated. In separate medium bowl, combine sour cream, Monterey Jack cheese, parmesan, parsley, and lemon pepper. Pour over bread mixture; toss to coat. Mix in artichokes. Spoon mixture into bread shells. Top with cheddar cheese. Place on baking sheet. Bake in 350 degree oven for 30 minutes. Slice with serrated knife. Makes 12-16 pieces.

Marbled Chocolate Banana Bread

2 cups flour
¾ tsp baking soda
½ tsp salt
1 cup sugar
¼ cup butter, softened
1 ½ cups mashed ripe banana (about 3 bananas)
½ cup egg substitute
1/3 cup plain low-fat yogurt
½ cup semisweet chocolate chips
Cooking spray


Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Beat butter and sugar in large bowl at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist. Microwave chocolate chips on high 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternatively with plain batter into an 8 ½ X 4 ½-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 3500 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Makes 16 slices. 183 calories and 4.7 g fat in each slice.

Banana Amaretto Muffins

1 ½ cups flour
1 ¼ cups slivered almonds
2 tsp baking powder
1 pinch salt
1 tsp vanilla
2 eggs
2/3 cup softened butter
2/3 cup sugar + 1tsp (divided)
3 Tbsp amaretto
1 mashed banana
2 oz chocolate flakes (I put 2 Baker's semisweet chocolate squares in the food processor)


Preheat oven to 350 degrees. Mix the flour, almonds, baking powder, and salt. Set aside. Beat eggs, 2/3 cup sugar, vanilla, and amaretto until foamy, and slowly add butter. Mix in the flour mixture, then add the banana and chocolate flakes. Fill muffin forms 2/3 full and bake about 20 minutes. When you get them out of the oven, immediately sprinkle the remaining tsp of sugar on top.

Mushroom Bread

1 pkg (8 oz) refrigerated crescent rolls
2 cups sliced, fresh mushrooms
1 Tbsp butter or margarine, melted
1/4 cup grated Parmesan cheese
1/4 tsp Italian herbs or Italian seasoning


Preheat oven to 3750. Separate dough into triangles. Place on pizza stone. Spread and toll out dough to cover stone using lightly floured rolling pin. Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into squares with pizza cutter and serve warm.

Cinnamon Mini-Muffins

These aren't overly sweet. The last time I made them (this evening), I added an extra quarter cup or so of sugar, and I liked them better. If you're not a sugarholic, you may like the original recipe (below) better.

1-1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp allspice
1 egg, slightly beaten
1/2 cup skim milk
1/3 cup margarine, melted

Topping:

2 Tbsp sugar
1/2 tsp cinnamon
1/4 cup margarine, melted

In large bowl, combine flour, sugar, baking powder, salt, nutmeg, and allspice. Combine the egg, milk, and margarine; mix well. Stir into dry ingredients until just moistened. Spoon into greased or paper-lined mini-muffin cups. Bake at 400⁰ for 12-14 minutes or until muffins test done. For topping, combine sugar and cinnamon. Brush tops of warm muffins with margarine; sprinkle with cinnamon sugar. Yield: 2 dozen.