Breads–Quick

Cheddar Dill Scones

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This was my first attempt at making scones and eating them! My impression of a scone is that its like a flat biscuit!  They are firmer of course, but the overall bite is similar to a biscuit.  I liked these, and surprisingly all of my kids and their friends did also. I served this with a ginormous pan of Broccoli Chicken Alfredo. The flavors were really great together. The best thing about this recipe is the DILL. I love some dill!

2-1/2 c. all-purpose flour
1 c. shredded cheddar cheese, use sharp
1/4 c. chopped fresh parsley
1 TBSP. baking powder
4 tsp. dill weed
1/2 tsp. salt
3/4 c. butter or margarine, room temperature
2 eggs, slightly beaten
1/2 c. milk

Heat oven to 400 degrees. Combine first 6 ingredients in a bowl. Cut in the butter until the mixture is crumbly. Stir in the eggs and milk just until the mixture is moistened. Turn out your dough onto a lightly flour surface and knead it until its smooth. Divide the dough in half; and roll each half into approx. an 8″ circle. Cut each circle into 8 wedges. Place on a cookie sheet about a 1″ apart. Bake for about 15-20 minutes or until lightly browned. Smear a little butter on top of them when they come out of the oven. Easy and delicious!

Adapted from a Land O Lakes recipe.

Pureed Fruit Muffin

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School is starting and kids need a good healthy breakfast to get the day started right!  This muffin recipe and a smoothie is a great way to get your kids the nutrition they need. The kids love it, in fact my 9 year old son can make it himself!  It is healthy, vegan, and YUMMY!

Pureed Fruit Muffins

1/2 c. coconut oil (you can use butter but I like coconut oil better)
3/4 c. dark brown sugar (or sucanat)
1 c. pureed fruit (fresh or bottled)
1 1/2 c. whole wheat flour
1 t. soda
1/2 t. salt

Mix all ingredients together and bake at 350 for 20 minutes.

Note: Some fruit suggestions are: applesauce, apples, bananas, peaches, and pineapple.  I also will add spices such as cinnamon, nutmeg, clove, and ginger.  This recipe is very forgiving so play with it and find what your family loves.  Enjoy!

Source: Annie Miller

Cranberry White Chocolate Scones

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    I have never been that interested in scones until my friend made these for me. They are delectable! Soft, buttery, with just the right amount of sweetness. They are quick to put together and make a great treat to take to neighbors that is a little out of the ordinary. I consider them comfort food myself…

Cranberry White Chocolate Scones

Ingredients:
1 3/4 cups flour
3 Tbsp white sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup firm butter
1 large egg, beaten
1/2 cup dried cranberries
1/2 cup white chocolate chips
4-6 Tbsp half and half or milk
Decorating sugar (coarse sugar sprinkles)

Directions:
    Heat oven to 400. Sift together dry ingredients. cut in butter with a pastry cutter or fork until it looks grainy. Stir in beaten egg. Add in craisins and white chocolate chips. When mixed together, add in just enough of the milk or half and half until the sides come away from the bowl. Place dough on lightly floured surface, gently roll in flour to coat.
    Knead lightly 10 times, then shape into a long, flat rectangle, about 2 1/2 inches wide, 3/4 inches thick. Using a sharp knife, cut triangles all the way down the log. Brush milk over each scone and sprinkle with lots of the decorating sugar–these are crucial! Place on greased cookie sheet or parchment paper and bake for 13-16 minutes. Pull them out when they just start to brown slightly and don’t overcook. Enjoy!

Source: Pamela Fisher

Easy Homemade Biscuits

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The other night we were out of bread and rolls, so I decided to whip out some quick biscuits to serve with dinner. These are easy to make, delicious, and it only takes a few minutes until you can sink your teeth into a hot, fresh, fluffy biscuit!  

Easy Homemade Biscuits

Ingredients:
3 cups all purpose flour (you can use 1 cup whole wheat flour in the place of 1 cup all purpose flour)
1/2 tsp salt
4 1/2 tsp baking powder
2 TBSP sugar (I personally don’t add the sugar, but it’s part of the original recipe.)
3/4 tsp cream of tartar
3/4 cups cold butter (1 1/2 sticks)
1 1/3 cups milk (plus a little more)
1 egg, beaten

Directions:
1. Mix all dry ingredients in a large bowl. 

2. With a pastry blender, cut in butter until mixture looks crumbly. If you don’t have a pastry blender, you can cut up the butter with a knife as shown in the picture, and then mix and blend with your hands. That might not be the most sophisticated way to do it, but it works just fine.

3. Add egg and milk, stirring just until moistened. If the mixture seems too dry, add a little more milk. You want the dough to be quite moist, like the photo below. Do not overmix. You want to stir the dough as little as possible.

4. Turn dough out onto a floured surface. Sprinkle a little flour onto dough so you can touch it. Pat out about 1 inch thick or so. Cut dough with a biscuit cutter, or use a glass or cup like I do. Do not handle the dough very much. The less you touch it, the lighter they will be.

5. Place biscuits on a sprayed baking sheet. Bake in preheated 450 degree oven for 10 – 12 minutes or until the biscuits are done and are starting to brown on top. I like them when they are lightly browned, but some people like to cook them a bit longer and get them more browned and crustier. 

6. Enjoy immediately with butter and honey, jelly, or even some delicious sausage gravy! 

Source: I got the original recipe from my friend Patty Graff, a fabulous cook!

I cut the butter up into small pieces first, then I use a pastry blender. But you can use your hands instead if you don’t have a pastry blender.

Stir just until moistened. The dough will be wet and sticky.

Put on a floured surface.

Sprinkle on a little flour so you can touch it.

Pat it out about an inch thick. Touch the dough as little as possible.

Cut biscuits with a biscuit cutter or a glass or cup. They don’t have to look pretty. They will still taste amazing!

Place on a sprayed baking sheet and bake.

Enjoy eating them!!

Leftover Rice Pancakes

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When I make rice, I love to make a big batch and reuse it in other meals.  But after a while, rice can get boring.  And I hate boring leftovers because that means they don’t get eaten.  (Perhaps I am some sort of kitchen nerd but I have to tell you that eating up every last bite of leftover anything gives me a thrill!)  This recipe has come in handy numerous times when I’ve caught myself staring into the fridge at a container of rice and wondering, “What the heck am I gonna do with all this rice?”  Added bonus:  no added sugar!

Ingredients:
1 1/2 cups leftover cooked brown rice (white or brown)
2 cups buttermilk*
1/2 tsp. salt
1 tsp. baking soda
2 eggs
2 cups all-purpose flour (white, whole wheat, or combo)

1.  In a blender, combine rice and 1/2 cup of the buttermilk.  Pulse several times, scrape down sides.  Repeat several times until rice is in tiny bits.
2.  Add remaining buttermilk, salt, baking soda, and eggs.  Blend until thoroughly combined.  Pour into mixing bowl.
3.  Add flour and whisk just until the flour is incorporated.  Pour by scant 1/4-cupfuls onto hot griddle.  Turn pancakes over when the top is covered in bubbles and the edges are no longer shiny.  Once flipped over, cook until the underside is golden brown.

*If you don’t have buttermilk:  pour 2 Tbsp. apple cider vinegar into a 2-cup measure and fill with milk to the 2-cup line.  Allow to sit for 5 minutes before using.

Makes about 1 1/2 dozen scant 1/4-cupful pancakes

Source:  Hillbilly Housewife

Strawberry Muffins

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Two recipes herald the onset of strawberry season at our house:  strawberry freezer jam and strawberry muffins.  The muffin recipe came from a recipe pamphlet I got years ago at a local you-pick berry farm.  It’s been a family favorite ever since.

Ingredients:
3 3/4 cup flour
2 cups sugar
1 Tbsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup pecans, chopped
2 cups sweetened strawberries, sliced*
1 cup vegetable oil
3 eggs, beaten

1.  Heat oven to 375 degrees.  In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, and nuts.  In another bowl, combine strawberries (with their juice), oil, and eggs.
2.  Stir strawberry mixture into dry ingredients and stir just until moistened; do NOT over mix because it will affect the texture of the muffins.
3.  Fill greased muffin pan or muffin liners 3/4 full and bake for 15-18 minutes or until done.  Makes about 2 dozen.  These freeze well.

*To sweeten strawberries:  Clean, hull, and slice into a bowl.  Sprinkle with sugar (a couple of tablespoons for the amount in this recipe) and gently stir.  Set aside.  The sugar will bring out the juices in the berries.

Cheese & Garlic Wedge Biscuits

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I LOVE THESE!  They are quick, easy, and taste good with almost anything!
2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
5 tbsp butter
2/3 cup milk
1/2 cup grated cheddar cheese
3 tbsp melted butter
1/4 tsp garlic powder
Preheat oven to 450 degrees.  Combine flour, baking powder, and salt in food processor.  Add butter in chunks and blend until mixture resembles small peas.  Add the milk and cheese and mix until soft dough forms. Turn the dough out onto a lightly floured surface and knead for 1 min. Pat into round 9-inch pie plate and cut into wedges.  Bake for 15 min. or until golden brown.  Mix melted butter and garlic powder and brush over wedges.  Serve warm.
Source: Kym Wood

Sour Cream Banana Bread

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There’s a reason I don’t make this very often.  I can’t stop eating it!!!

 

Ingredients:
2 sticks butter, softened
1 1/2 cups plus 2 Tbsp. sugar
3 eggs
1 1/2 cup mashed ripe banana (about 3 bananas)
4 cups plus 2 Tbsp. flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 cups sour cream

1.  Preheat oven to 350 degrees.  Grease and flour bundt pan.
2.  In a mixer, cream together the butter and sugar until well combined.  Add the eggs in, one at a time, beating each egg in well.  Add mashed banana and beat in.
3.  Combine the dry ingredients into a separate bowl.  Add dry ingredients alternately with the sour cream, beginning and ending with the flour mixture.  Beat well after each addition.
4.  Pour into bundt pan and bake for 70 minutes, or until a toothpick inserted in the center of the bread comes out clean.  Allow to cool in the pan for 10-15 minutes.  Then invert onto a cooling rack and allow to cool further before slicing and serving.  If decorating, allow to cool completely.

Notes:

  • I didn’t mash my banana up beforehand this time.  I just threw the peeled suckers in whole and let the machine do the work for me.  Lazy?  No.  Efficient!
  • Of course, you can use other types of pans.  This time I used a decorative Hansel & Gretel pan from Nordicware, and had enough leftover to do a small loaf.  Just keep an eye on the bread and adjust your cooking times accordingly.
  • If you want to put a glaze on top of the bread, you can do that while it’s warm and/or cool.  While it’s warm the glaze will soak in to the top more.  While it’s cool it will just sit on the surface mostly.  If you do two “coats” (one while warm and one while cool) you’ll get the best of both worlds!  Or you can just do like I did and give it a powdered sugar snowfall.
Source:  Tasty Kitchen
 
 

source

Merry Christmas

Chocolate Chip Pancakes

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These are so tasty that my kids ask for them *almost* every morning! (It couldn’t have anything to do with the chocolate…) The syrup that comes with this recipe is so easy, and SO DELICIOUS! Definitely  one of my favorites!

Pancake Ingredients:

2 Cups all-purpose Flour
1/4 Cup White Sugar
2 Tbsp Baking Powder
1 tsp Salt
2 Eggs
1.5 Cups Milk
1/4 Cup Vegetable Oil (We use Canola.)
1/2 Cup MINI-Chocolate Chips

1. Sift all the dry ingredients together in a Medium-Large Bowl.
2. Combine the wet ingredients together and the add them into the flour mixture.
3. Stir in the Chocolate Chips*.
4. Pour onto a lightly greased hot griddle. Flip over when bubbles form on top; cook until second side is golden brown.

CINNAMON HONEY SYRUP:

Ingredients:
1 Cup Honey
1/2 Cup (1 stick) Margarine or Butter
1 tsp Ground Cinnamon

1. Combine all the ingredients into a 2 cup microwave-safe bowl. (I use my Pyrex Measuring Cup.)
2. Microwave, uncovered, on high until the butter is melted, stirring occasionally until the syrup is hot.

Pumpkinger Bread

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I know that I did a post a few months back on how much I love pineapple.  But, let me tell you about how much I love Pumpkin and Fall in general!  I mean I love this time of year!  Any recipe with pumpkin, sweet potatoe, allspice, cinnamon, chocolate, cloves, ginger bread…oh, man! I could go on, and on, and on, but I want.  Just know that if I post a recipe on this blog and it has any of the above mentioned…its good.  Really good. 

This recipe was found on pinterest! I tucked it away for this fall season and pulled it out today to make and take over to my new neighbors!  (By-the-way, they are a very nice family.) Anyhoo, this recipe makes me happy for another reason other than the pumpkin and the spices,  it make two loaves!  You gotta love that.  Because, sometimes in baking you can’t just double a recipe.  You have to make it twice! And that gets old.  So, I loved that this makes two BIG loaves the first go round!

We made some cream cheese icing to smear on it and …sorry, there wasn’t any left to photograph. But it was yummy too!

3 cups white granulated sugar
1 cup vegetable oil
4 large eggs
2/3 cup water
1 (15oz) can pumpkin puree
2 tsp. ground ginger   (which is why i named this “pumpkinger” bread)
1 tsp. ground allspice
1 tsp. ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 tsp. baking soda
 1 1/2 tsp salt
1/2 tsp. baking powder

Preheat your oven to 350 degrees.  Lightly grease two 9×5 inch loaf pan. ( I generously sprayed Pam and it worked great!)

Mix your wet ingredients first. Beat together the following until smooth: sugar, oil, and eggs. Then add the water. Blend well. Add the pumpkin puree, and blend well. Then to the wet ingredients add the spices.  The ginger, allspice, cinnamon, and clove.

In a seperate bowl mix together your dry ingredients.  The flour, baking soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend well. Divide the batter between the two loaf pans and bake!

Bake for about 1 hour or until your toothpick inserted comes out clean. I had to bake mine for about 1 hour and 15 minutes.

Recipe adapted from pinterest.