sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

Bread Pudding Ii

Ingredients

• Servings: 1
• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• break bread into small pieces into an 8 inch square baking pan. drizzle melted butter or margarine over bread. if desired, sprinkle with raisins.
• in a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. beat until well mixed. pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Injera

Ingredients

• Servings: 14
• 1 tablespoon active dry yeast
• 1 teaspoon honey
• 5 cups warm water (110 degrees f/45 degrees c)
• 3 cups finely ground millet flour
• 1/4 teaspoon baking soda

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• dissolve yeast and honey in 1/4 cup of the water. allow to proof and add the remainder of the water and the millet flour. stir until smooth and then cover. allow to stand at room temperature for 24 hours.
• stir the batter well and mix in the baking soda.
• heat a large non-stick skillet over medium heat. pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. tilt the pan to quickly even out the batter. cover the pan and allow to cook for about 1 minute. the bread should not brown but rather rise slightly and very easy to remove. it is cooked only on one side. this top should be slightly moist. remove to a platter and cool. stack the cooked breads on a plate.

fougasse

Ingredients

• Servings: 2
• 1 1/2 cups warm water (110 degrees f/45 degrees c)
• 1 teaspoon active dry yeast
• 4 cups all-purpose flour
• 1/2 tablespoon dried basil
• 1/2 tablespoon ground savory
• 1/2 tablespoon dried thyme
• 1/2 tablespoon dried rosemary
• 2 tablespoons sea salt
• 4 tablespoons olive oil
• 2 tablespoons cornmeal

Recipe

• pour water into a large bowl. sprinkle yeast into water, and let it stand undisturbed until dissolved. stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
• turn the dough out a lightly floured surface, and knead until smooth and elastic. form into a ball, and place into an oiled bowl. flip the dough to coat the surface. cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
• punch dough down, and divide in half. shape into an irregular ovals, about 1 1/2 inch thick. sprinkle cornmeal over 2 baking sheets; transfer dough to pans. brush each loaf with olive oil, and sprinkle the remaining herbs on top. make several slashes in the bread, cutting through the dough with a knife. cover the loaves with clean dishtowels. let rise again until the dough begins to rise again, about 20 minutes.
• place baking sheets into a preheated 450 degree f (220 degree c) oven. quickly splash a small amount of water the floor of your oven to create steam, and close the oven door. bake until golden, about 20 minutes.

awesome sausage, apple and cranberry stuffing

Ingredients

• Servings: 10
• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground turkey sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 apple, cored and chopped
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 1 cooked turkey liver, finely chopped
• 3/4 cup turkey stock
• 4 tablespoons unsalted butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degree f (175 degree c). spread the white and whole wheat bread cubes in a single layer on a large baking sheet. bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. transfer toasted bread cubes to a large bowl.
• in a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• pour sausage mixture over bread in bowl. mix in chopped apple, dried cranberries, parsley, and liver. drizzle with turkey stock and melted butter, and mix lightly. allow stuffing to cool completely before loosely stuffing a turkey.

Brazilian Banana Bread

Ingredients

• Servings: 1
• 3 tablespoons margarine
• 2 cups white sugar
• 3 egg yolks
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup milk
• 3 egg whites
• 6 bananas
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
• in a large bowl, mix together margarine and sugar until smooth. mix in yolks. stir in flour and baking powder alternately with the milk.
• in another bowl, beat egg whites until doubled in volume. fold beaten whites into the dough. spread into a greased 9 x 12 inch pan. slice bananas over the top of the dough. in a small bowl, mix together the 2 tablespoons sugar and the cinnamon; sprinkle over bananas.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. allow to cool.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

Cornbread Casserole

Ingredients

• Servings: 6
• 1/4 pound butter, melted
• 1 (15 ounce) can whole kernel corn
• 1 (15 ounce) can creamed corn
• 1 (8.5 ounce) package corn bread mix
• 1 ounce sour cream

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. fold all ingredients together, pour into 2 quart casserole dish. bake for 1 hour.

malasadas dois

Ingredients

• Servings: 48
• 1 teaspoon sugar
• 1/4 cup warm water
• 1 (.25 ounce) envelope active dry yeast
• 4 eggs
• 1 teaspoon salt
• 4 cups all-purpose flour
• 1 cup white sugar
• 1 cup lukewarm milk
• 3/4 cup butter or margarine, melted
• 1 quart vegetable oil for deep-frying
• 1 cup white sugar for decoration

Recipe

Cook Time: 30 mins Ready Time: 6 hrs 30 mins


• dissolve 1 teaspoon of sugar in warm water. sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.
• in a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. stir in the salt and flour. mix in the yeast mixture, milk and melted butter. a wooden spoon works well for this. cover and set in a warm place to rise until doubled.
• once the dough has doubled, punch down and knead a bit - a lot if you want. the dough should be elastic. cover and allow to rise again. if you like, you may refrigerate overnight. my grandmother would let it rise overnight, and hers were amazing. when the dough has doubled, it is ready to use.
• heat oil in a deep fryer or large deep skillet to 350 degrees f (175 degrees c). set a small dish of water to the side for wetting your hands slightly before touching the dough. this will help it keep from sticking. only wet your hands a little, excess water dripping in the hot oil is very dangerous.
• with slightly wet hands, gather a small ball of dough about the size of a golf ball. stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. if you mess up, just throw it back in with the other dough, and start over. tiny holes are fine.
• carefully place the stretched dough into the hot oil. the doughnuts should puff up a bit as they hit the oil. cook for about 3 minutes per side. they are done when they are golden brown. remove from the oil using a slotted spoon, and drain on paper towels. coat with white sugar while still hot. serve warm.

chef john's lemon bars

Ingredients

• Servings: 1
• for the shortbread crust:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter at room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• for the lemon layer:
• 2 large eggs
• 1 large egg yolk
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
• place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
• bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
• bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

Grandmother's Buttermilk Cornbread

Ingredients

• Servings: 9
• 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (175 degrees c). grease an 8 inch square pan.
• 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.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

Awesome And Easy Creamy Corn Casserole

Ingredients

• Servings: 8
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn bread mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can creamed corn
• 1 cup sour cream

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c), and lightly grease a 9x9 inch baking dish.
• in a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. spoon mixture into prepared dish.
• bake for 45 minutes in the preheated oven, or until the top is golden brown.

braided easter egg bread

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour, divided
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
• 2 tablespoons butter, melted

Recipe

Preparation Time: 45 mins Cook Time: 55 mins Ready Time: 3 hrs 25 mins


• in a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• gradually add the milk and butter to the flour mixture; stirring constantly. add two eggs and 1/2 cup flour; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal size rounds; cover and let rest for 10 minutes. roll each round into a long roll about 36 inches long and 1 1/2 inches thick. using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• preheat oven to 350 degrees f (175 degrees c). place loaf on a buttered baking sheet and cover loosely with a damp towel. place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. brush risen loaf with melted butter.
• bake in preheated oven for 50 to 55 minutes, or until golden.

pull-apart easter blossom bread

Ingredients

• Servings: 2
• 6 cups all-purpose flour, or more if needed (divided)
• 1 tablespoon rapid rise yeast
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 3/4 cups milk
• 3 eggs, beaten
• 1 lemon, zested and juiced
• 1 egg yolk
• 1 tablespoon water
• 1/2 cup seedless raspberry jam
• 1 cup confectioners' sugar

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 3 hrs 50 mins


• in a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. in a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees f (43 degrees c). gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. stir the lemon zest into the liquid ingredients (set aside lemon juice for later). pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
• add enough flour to make a soft dough; turn the dough out a floured surface, and knead until smooth and elastic, 8 to 10 minutes. place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. punch down the dough, and allow to rest for 10 minutes.
• divide the dough in half, and roll each half into a round ball. on a floured surface, roll out a ball into a 12-inch circle. place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. cut each quarter into 5 narrow wedge-shaped strips. (center of the dough is uncut.) remove the drinking glass. there are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
• pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. gently coil to form a rough flower shape. arrange the round into the middle of the circle, where the drinking glass was.
• pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. finished bread has 9 petals surrounding the center round. repeat steps with the second ball of dough to make two breads.
• grease a baking sheet, or line with parchment paper. place the shaped breads the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
• preheat oven to 375 degrees f (190 degrees c). beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
• bake in the preheated oven until the breads have turned golden brown, about 25 minutes. allow to cool.
• use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. allow glaze to set. to serve, pull the petals apart.

hot cross buns i

Ingredients

• Servings: 12
• 3/4 cup warm water (110 degrees f/45 degrees c)
• 3 tablespoons butter
• 1 tablespoon instant powdered milk
• 1/4 cup white sugar
• 3/8 teaspoon salt
• 1 egg
• 1 egg white
• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 3/4 cup dried currants
• 1 teaspoon ground cinnamon
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 30 mins


• put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
• when 5 minutes of kneading are left, add currants and cinnamon. leave in machine till double.
• punch down on floured surface, cover, and let rest 10 minutes.
• shape into 12 balls and place in a greased 9 x 12 inch pan. cover and let rise in a warm place till double, about 35-40 minutes.
• mix egg yolk and 2 tablespoons water. brush on balls.
• bake at 375 degrees f (190 degrees c) for 20 minutes. remove from pan immediately and cool on wire rack.
• to make crosses: mix together confectioners' sugar, vanilla, and milk. brush an x on each cooled bun.

Grandmother's Buttermilk Cornbread

Ingredients

• Servings: 9
• 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (175 degrees c). grease an 8 inch square pan.
• 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.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Naan

Ingredients

• Servings: 14
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 7 mins Ready Time: 3 hrs


• in a large bowl, dissolve yeast in warm water. let stand about 10 minutes, until frothy. stir in sugar, milk, egg, salt, and enough flour to make a soft dough. knead for 6 to 8 minutes on a lightly floured surface, or until smooth. place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. let it rise 1 hour, until the dough has doubled in volume.
• punch down dough, and knead in garlic. pinch off small handfuls of dough about the size of a golf ball. roll into balls, and place on a tray. cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• during the second rising, preheat grill to high heat.
• at grill side, roll one ball of dough out into a thin circle. lightly oil grill. place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. brush uncooked side with butter, and turn over. brush cooked side with butter, and cook until browned, another 2 to 4 minutes. remove from grill, and continue the process until all the naan has been prepared.

Naan

Ingredients

• Servings: 14
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 7 mins Ready Time: 3 hrs


• in a large bowl, dissolve yeast in warm water. let stand about 10 minutes, until frothy. stir in sugar, milk, egg, salt, and enough flour to make a soft dough. knead for 6 to 8 minutes on a lightly floured surface, or until smooth. place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. let it rise 1 hour, until the dough has doubled in volume.
• punch down dough, and knead in garlic. pinch off small handfuls of dough about the size of a golf ball. roll into balls, and place on a tray. cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• during the second rising, preheat grill to high heat.
• at grill side, roll one ball of dough out into a thin circle. lightly oil grill. place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. brush uncooked side with butter, and turn over. brush cooked side with butter, and cook until browned, another 2 to 4 minutes. remove from grill, and continue the process until all the naan has been prepared.

Quickie Kajmak

Ingredients

• Servings: 20
• 1 cup feta cheese
• 2 cups sour cream
• 2 cups cream cheese, softened

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• press feta cheese through a sieve until most of liquid has drained. beat drained feta cheese, sour cream, and cream cheese in a bowl until smooth. refrigerate until flavors blend, at least 30 minutes. bring to room temperature before serving.

cinnamon rolls iii

Ingredients

• Servings: 16
• 1/4 cup water at room temperature
• 1/4 cup butter, melted
• 1/2 (3.4 ounce) package instant vanilla pudding mix
• 1 cup warm milk
• 1 egg, room temperature
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 4 cups bread flour
• 1 (.25 ounce) package active dry yeast
• 1/2 cup butter, softened
• 1 cup brown sugar
• 4 teaspoons ground cinnamon
• 3/4 cup chopped pecans (optional)
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons milk

Recipe

Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• in the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. set machine to dough cycle; press start.
• when dough cycle has finished, turn dough out a lightly floured surface and roll into a 17x10 inch rectangle. spread with 1/2 cup softened butter. in a small bowl, stir together brown sugar, cinnamon, and pecans. sprinkle brown sugar mixture over dough.
• butter a 9x13-inch baking pan.
• roll up dough, beginning with long side. slice into 16 one-inch slices; place in prepared pan. let rolls rise in a warm place until doubled, about 45 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bake rolls in preheated oven until browned, 15 to 20 minutes.
• stir together cream cheese, 1/4 cup softened butter, confectioners' sugar, vanilla extract, and 1 1/2 teaspoons milk. remove rolls from oven and let cool until warm; spread frosting over warm rolls.

Potato Klubb (norwegian Potato Dumplings)

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground black pepper
• 4 cups potatoes, peeled and grated
• 2 tablespoons grated onion
• 8 ounces cooked ham, cut into 1 inch cubes
• 2 teaspoons salt
• 1 cup melted butter

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. add additional flour if the dough is too sticky.
• pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. repeat with remaining dough and ham cubes. set aside any extra ham.
• fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. carefully slide the balls into the boiling water, a few at a time. loosen any sticking to the bottom of the pot. simmer for 45 minutes to 1 hour. remove with a slotted spoon, and drain on a plate. serve hot with melted butter.

Grandmother's Buttermilk Cornbread

Ingredients

• Servings: 9
• 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (175 degrees c). grease an 8 inch square pan.
• 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.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

skillet zucchini

Ingredients

• Servings: 8
• 1/4 cup butter
• 6 medium zucchini, sliced
• 1 large onion, sliced
• 2 large tomatoes, cut into chunks
• 4 slices cooked bacon
• salt and pepper to taste
• 1/4 cup water
• 1 cup bread crumbs
• 1 teaspoon soy sauce
• 1 cup shredded cheddar cheese
• 1/2 grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• melt butter in a large skillet over medium-high heat. mix in zucchini, onion, tomatoes, and bacon. season with salt and pepper, and pour in water. cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
• stir the bread crumbs and soy sauce into the skillet, and mix in cheddar cheese. cover, and continue cooking 2 minutes, until cheese is melted. sprinkle with parmesan cheese to serve.

potato chapati bread

Ingredients

• Servings: 8
• 1 cup mashed potatoes
• salt to taste
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1 tablespoon fresh cilantro, finely chopped
• 3 tablespoons vegetable oil
• 2 cups whole wheat flour
• 3/4 cup vegetable oil for frying
• 1 tablespoon butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (if the dough becomes too stiff, add a few drops of water.) transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes.
• preheat a nonstick griddle to medium heat.
• divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. fry the chapatis using up to 1 teaspoon of oil for each side. cook until brown spots have started to form on the bread and the dough is cooked through. brush with melted butter and serve hot.

ninety minute cinnamon rolls

Ingredients

• Servings: 12
• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• heat the milk in a small saucepan until it , then remove from heat. mix in margarine; stir until melted. let cool until lukewarm.
• in a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. add water, egg and the milk mixture; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has just pulled together, turn it out a lightly floured surface and knead until smooth, about 5 minutes.
• cover the dough with a damp cloth and let rest for 10 minutes. meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• roll out dough into a 12x9 inch rectangle. spread dough with margarine/sugar mixture. sprinkle with raisins if desired. roll up dough and pinch seam to seal. cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. cover and let rise until doubled, about 30 minutes. preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 20 minutes, or until browned. remove from muffin cups to cool. serve warm

Homesteader Cornbread

Ingredients

• Servings: 1
• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). in a small bowl, combine cornmeal and milk; let stand for 5 minutes. grease a 9x13 inch baking pan.
• in a large bowl, whisk together flour, baking powder, salt and sugar. mix in the cornmeal mixture, eggs and oil until smooth. pour batter into prepared pan.
• bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

stuffed peppers italian style

Ingredients

• Servings: 8
• 4 green bell peppers, halved and seeded
• 1 (1 pound) loaf stale italian bread, crumbled
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (2 ounce) can anchovy fillets, chopped
• 8 pitted green olives, chopped
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 (15 ounce) can tomato sauce

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). place peppers in a greased baking dish; set aside. place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
• heat oil in a large heavy skillet over low heat. saute onion until translucent, then stir in garlic. let garlic cook for 2 minutes, then stir into bread. add anchovies, olives, olive oil, black pepper and red pepper. mix until well blended. mound pepper halves with stuffing. surround peppers with tomato sauce and a small amount of water. cover with foil.
• bake in preheated oven for 45 to 60 minutes, or until peppers are tender. uncover for the last 15 minutes of baking, and baste occasionally with sauce.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

irish bread

Ingredients

• Servings: 1
• 1 cup raisins
• 1 cup dried currants
• 4 cups all-purpose flour, or more if needed
• 1 cup white sugar
• 2 teaspoons salt
• 1 teaspoon baking soda
• 1 3/4 cups buttermilk

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch cast iron skillet.
• pour hot water over raisins and currants in a bowl and let soak. whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
• drain raisins and currants and pat dry with paper towels; fold into dough. turn dough out a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. form into a round and place into prepared cast iron skillet. use a sharp knife to cut a cross into the top of the loaf.
• bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.

Awesome And Easy Creamy Corn Casserole

Ingredients

• Servings: 8
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn bread mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can creamed corn
• 1 cup sour cream

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c), and lightly grease a 9x9 inch baking dish.
• in a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. spoon mixture into prepared dish.
• bake for 45 minutes in the preheated oven, or until the top is golden brown.

awesome sausage, apple and cranberry stuffing

Ingredients

• Servings: 10
• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground turkey sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 apple, cored and chopped
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 1 cooked turkey liver, finely chopped
• 3/4 cup turkey stock
• 4 tablespoons unsalted butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degree f (175 degree c). spread the white and whole wheat bread cubes in a single layer on a large baking sheet. bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. transfer toasted bread cubes to a large bowl.
• in a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• pour sausage mixture over bread in bowl. mix in chopped apple, dried cranberries, parsley, and liver. drizzle with turkey stock and melted butter, and mix lightly. allow stuffing to cool completely before loosely stuffing a turkey.

Bread Pudding Ii

Ingredients

• Servings: 1
• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• break bread into small pieces into an 8 inch square baking pan. drizzle melted butter or margarine over bread. if desired, sprinkle with raisins.
• in a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. beat until well mixed. pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

braided easter egg bread

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour, divided
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
• 2 tablespoons butter, melted

Recipe

Preparation Time: 45 mins Cook Time: 55 mins Ready Time: 3 hrs 25 mins


• in a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• gradually add the milk and butter to the flour mixture; stirring constantly. add two eggs and 1/2 cup flour; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal size rounds; cover and let rest for 10 minutes. roll each round into a long roll about 36 inches long and 1 1/2 inches thick. using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• preheat oven to 350 degrees f (175 degrees c). place loaf on a buttered baking sheet and cover loosely with a damp towel. place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. brush risen loaf with melted butter.
• bake in preheated oven for 50 to 55 minutes, or until golden.

pull-apart easter blossom bread

Ingredients

• Servings: 2
• 6 cups all-purpose flour, or more if needed (divided)
• 1 tablespoon rapid rise yeast
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 3/4 cups milk
• 3 eggs, beaten
• 1 lemon, zested and juiced
• 1 egg yolk
• 1 tablespoon water
• 1/2 cup seedless raspberry jam
• 1 cup confectioners' sugar

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 3 hrs 50 mins


• in a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. in a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees f (43 degrees c). gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. stir the lemon zest into the liquid ingredients (set aside lemon juice for later). pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
• add enough flour to make a soft dough; turn the dough out a floured surface, and knead until smooth and elastic, 8 to 10 minutes. place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. punch down the dough, and allow to rest for 10 minutes.
• divide the dough in half, and roll each half into a round ball. on a floured surface, roll out a ball into a 12-inch circle. place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. cut each quarter into 5 narrow wedge-shaped strips. (center of the dough is uncut.) remove the drinking glass. there are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
• pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. gently coil to form a rough flower shape. arrange the round into the middle of the circle, where the drinking glass was.
• pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. finished bread has 9 petals surrounding the center round. repeat steps with the second ball of dough to make two breads.
• grease a baking sheet, or line with parchment paper. place the shaped breads the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
• preheat oven to 375 degrees f (190 degrees c). beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
• bake in the preheated oven until the breads have turned golden brown, about 25 minutes. allow to cool.
• use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. allow glaze to set. to serve, pull the petals apart.

chef john's lemon bars

Ingredients

• Servings: 1
• for the shortbread crust:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter at room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• for the lemon layer:
• 2 large eggs
• 1 large egg yolk
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
• place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
• bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
• bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

Grandmother's Buttermilk Cornbread

Ingredients

• Servings: 9
• 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (175 degrees c). grease an 8 inch square pan.
• 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.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

hot cross buns i

Ingredients

• Servings: 12
• 3/4 cup warm water (110 degrees f/45 degrees c)
• 3 tablespoons butter
• 1 tablespoon instant powdered milk
• 1/4 cup white sugar
• 3/8 teaspoon salt
• 1 egg
• 1 egg white
• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 3/4 cup dried currants
• 1 teaspoon ground cinnamon
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 30 mins


• put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
• when 5 minutes of kneading are left, add currants and cinnamon. leave in machine till double.
• punch down on floured surface, cover, and let rest 10 minutes.
• shape into 12 balls and place in a greased 9 x 12 inch pan. cover and let rise in a warm place till double, about 35-40 minutes.
• mix egg yolk and 2 tablespoons water. brush on balls.
• bake at 375 degrees f (190 degrees c) for 20 minutes. remove from pan immediately and cool on wire rack.
• to make crosses: mix together confectioners' sugar, vanilla, and milk. brush an x on each cooled bun.

Grandmother's Buttermilk Cornbread

Ingredients

• Servings: 9
• 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (175 degrees c). grease an 8 inch square pan.
• 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.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

Naan

Ingredients

• Servings: 14
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 7 mins Ready Time: 3 hrs


• in a large bowl, dissolve yeast in warm water. let stand about 10 minutes, until frothy. stir in sugar, milk, egg, salt, and enough flour to make a soft dough. knead for 6 to 8 minutes on a lightly floured surface, or until smooth. place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. let it rise 1 hour, until the dough has doubled in volume.
• punch down dough, and knead in garlic. pinch off small handfuls of dough about the size of a golf ball. roll into balls, and place on a tray. cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• during the second rising, preheat grill to high heat.
• at grill side, roll one ball of dough out into a thin circle. lightly oil grill. place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. brush uncooked side with butter, and turn over. brush cooked side with butter, and cook until browned, another 2 to 4 minutes. remove from grill, and continue the process until all the naan has been prepared.

pineapple stuffing

Ingredients

• Servings: 5
• 1/2 cup margarine
• 1 cup white sugar
• 4 eggs
• 1 (20 ounce) can crushed pineapple, drained
• 5 slices white bread, cubed

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9 inch baking pan.
• in a mixing bowl, cream margarine and sugar. beat in the eggs one at a time, then add the pineapple and bread cubes.
• bake in a 350 degree oven for one hour. let sit a few minutes to firm up before serving

spinach strudels

Ingredients

• Servings: 40
• 1/2 cup olive oil
• 1 bunch green onions, chopped
• 2 (10 ounce) packages frozen chopped spinach, thawed, well drained
• 2 tablespoons chopped fresh dill
• 3 extra large eggs, lightly beaten
• 7 ounces feta cheese, crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 40 sheets frozen phyllo pastry, thawed in refrigerator
• 1 cup unsalted butter, melted
• 1/2 cup plain bread crumbs

Recipe

Preparation Time: 30 mins Cook Time: 18 mins Ready Time: 48 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a medium skillet, heat olive oil over a medium heat. stir in green onions and cook until soft, about 5 minutes. set aside.
• meanwhile in a large bowl, combine spinach, dill, eggs, feta, salt and pepper. add reserved green onions, and mix well.
• unfold 1 sheet of the phyllo pastry, brush with melted butter, and sprinkle lightly with breadcrumbs. lay another sheet directly on top of the first sheet; repeat butter and breadcrumb steps. continue to do this until you have 10 layers.
• spoon 3/4 cup of spinach mixture (in a sausage-like shape) along longer edge of the top sheet. roll it up, place on baking sheet, and brush lightly with butter. score off 1-inch rounds by marking with a knife for easier cutting later. repeat process with the remaining pastry sheets. you will have 4 rolls total when finished.
• bake in a preheated oven for 12 minutes or until edges are lightly brown. cut into individual servings where you have marked. serve immediately.

cinnamon rolls iii

Ingredients

• Servings: 16
• 1/4 cup water at room temperature
• 1/4 cup butter, melted
• 1/2 (3.4 ounce) package instant vanilla pudding mix
• 1 cup warm milk
• 1 egg, room temperature
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 4 cups bread flour
• 1 (.25 ounce) package active dry yeast
• 1/2 cup butter, softened
• 1 cup brown sugar
• 4 teaspoons ground cinnamon
• 3/4 cup chopped pecans (optional)
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons milk

Recipe

Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• in the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. set machine to dough cycle; press start.
• when dough cycle has finished, turn dough out a lightly floured surface and roll into a 17x10 inch rectangle. spread with 1/2 cup softened butter. in a small bowl, stir together brown sugar, cinnamon, and pecans. sprinkle brown sugar mixture over dough.
• butter a 9x13-inch baking pan.
• roll up dough, beginning with long side. slice into 16 one-inch slices; place in prepared pan. let rolls rise in a warm place until doubled, about 45 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bake rolls in preheated oven until browned, 15 to 20 minutes.
• stir together cream cheese, 1/4 cup softened butter, confectioners' sugar, vanilla extract, and 1 1/2 teaspoons milk. remove rolls from oven and let cool until warm; spread frosting over warm rolls.

Homesteader Cornbread

Ingredients

• Servings: 1
• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). in a small bowl, combine cornmeal and milk; let stand for 5 minutes. grease a 9x13 inch baking pan.
• in a large bowl, whisk together flour, baking powder, salt and sugar. mix in the cornmeal mixture, eggs and oil until smooth. pour batter into prepared pan.
• bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Naan

Ingredients

• Servings: 14
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 7 mins Ready Time: 3 hrs


• in a large bowl, dissolve yeast in warm water. let stand about 10 minutes, until frothy. stir in sugar, milk, egg, salt, and enough flour to make a soft dough. knead for 6 to 8 minutes on a lightly floured surface, or until smooth. place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. let it rise 1 hour, until the dough has doubled in volume.
• punch down dough, and knead in garlic. pinch off small handfuls of dough about the size of a golf ball. roll into balls, and place on a tray. cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• during the second rising, preheat grill to high heat.
• at grill side, roll one ball of dough out into a thin circle. lightly oil grill. place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. brush uncooked side with butter, and turn over. brush cooked side with butter, and cook until browned, another 2 to 4 minutes. remove from grill, and continue the process until all the naan has been prepared.

Grandmother's Buttermilk Cornbread

Ingredients

• Servings: 9
• 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (175 degrees c). grease an 8 inch square pan.
• 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.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

ninety minute cinnamon rolls

Ingredients

• Servings: 12
• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• heat the milk in a small saucepan until it , then remove from heat. mix in margarine; stir until melted. let cool until lukewarm.
• in a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. add water, egg and the milk mixture; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has just pulled together, turn it out a lightly floured surface and knead until smooth, about 5 minutes.
• cover the dough with a damp cloth and let rest for 10 minutes. meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• roll out dough into a 12x9 inch rectangle. spread dough with margarine/sugar mixture. sprinkle with raisins if desired. roll up dough and pinch seam to seal. cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. cover and let rise until doubled, about 30 minutes. preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 20 minutes, or until browned. remove from muffin cups to cool. serve warm

treacle tart ii

Ingredients

• Servings: 1
• 1/2 cup all-purpose flour
• 1 pinch salt
• 1/2 cup unsalted butter, cubed
• 2 tablespoons cold water, or as needed
• 9 tablespoons golden syrup
• 9 tablespoons dry bread crumbs
• zest from 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon ground ginger
• 1 cup heavy cream

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• put the flour and salt in a large bowl and add the cubes of butter. use a fork to cut the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. try to work quickly so that it does not become greasy. using a table knife, stir in just enough of the cold water to bind the dough together. turn the dough out plastic wrap, cover completely, and flatten slightly. chill in the freezer while you finish the next steps.
• warm the golden syrup in a saucepan over low heat. stir the bread crumbs, lemon zest, lemon juice, and ground ginger into the warmed syrup; keep warm on lowest heat setting.
• preheat an oven to 375 degrees f (190 degrees c).
• remove the dough from the freezer and turn it out into an ungreased tart or pie pan. use the plastic wrap to gently press the dough from the center outward, spreading the dough to the edges of the pan, working as quickly as possible to keep from warming the butter.
• stir the golden syrup mixture, and scrape from saucepan the dough using a rubber spatula to spread evenly to the edges of the dough.
• bake in the preheated oven until the tart is crisp and golden, 20 to 25 minutes. allow to cool completely.
• pour the whipping cream into a bowl, and whisk vigorously until it begins to thicken. continue whisking the cream until thick and smooth; spread over the cooled tart.

potato chapati bread

Ingredients

• Servings: 8
• 1 cup mashed potatoes
• salt to taste
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1 tablespoon fresh cilantro, finely chopped
• 3 tablespoons vegetable oil
• 2 cups whole wheat flour
• 3/4 cup vegetable oil for frying
• 1 tablespoon butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (if the dough becomes too stiff, add a few drops of water.) transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes.
• preheat a nonstick griddle to medium heat.
• divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. fry the chapatis using up to 1 teaspoon of oil for each side. cook until brown spots have started to form on the bread and the dough is cooked through. brush with melted butter and serve hot.

Bread Pudding Ii

Ingredients

• Servings: 1
• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• break bread into small pieces into an 8 inch square baking pan. drizzle melted butter or margarine over bread. if desired, sprinkle with raisins.
• in a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. beat until well mixed. pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

irish breakfast

Ingredients

• Servings: 2
• 6 thick slices bacon
• 2 tablespoons butter or margarine
• 4 eggs
• 2 small tomatoes, sliced
• 1 1/2 cups whole mushrooms
• 4 slices prepared soda bread

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• lay the bacon slices in a single layer in a large skillet. fry over medium heat until it begins to get tinged with brown. fry on both sides. remove from pan, but save grease.
• melt butter in skillet. crack eggs into pan, being careful not to break yolks. place tomato slices, mushrooms, and bread in pan. fry gently, stirring mushrooms and tomatoes occasionally. keep everything separate. turn bread over to brown on both sides.
• when egg whites are set, but yolks are still runny, dish half of everything each of 2 warmed plates, and serve immediately.

baked tomatoes oregano

Ingredients

• Servings: 4
• 4 large ripe tomatoes, sliced 1/4 inch thick
• 1/8 cup grated romano cheese
• 1/2 cup fresh bread crumbs
• 1 clove garlic, minced
• 2 sprigs fresh parsley, chopped
• salt and pepper to taste
• 1/2 teaspoon dried oregano
• 1 tablespoon olive oil

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c). coat a shallow baking dish with cooking spray.
• place tomato slices close together in prepared baking dish. sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. drizzle with olive oil.
• bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

Easy And Yummiest Kulfi Recipe

Ingredients

• Servings: 12
• 2 (5 ounce) cans evaporated milk
• 2 (7.6 ounce) cans canned table cream (media crema)
• 1 (14 ounce) can sweetened condensed milk
• 2 slices white bread
• 1/4 teaspoon ground cardamom
• 12 blanched almonds

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• pour evaporated milk, canned cream, and sweetened condensed milk into a blender; tear bread into pieces and add to blender. add cardamom and almonds; blend until liquified, 3 to 4 minutes. pour into a 9x13-inch glass dish and freeze 8 hours or overnight before cutting into squares and serving.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

eggplant bake

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 2 eggs, lightly beaten
• 1 cup italian seasoned dry bread crumbs
• 1 eggplant, sliced into 1/2 inch rounds
• salt to taste
• 1 medium onion, sliced
• 2 tomatoes, sliced
• 1 cup grated parmesan cheese
• 1 cup crumbled feta cheese
• 4 slices muenster cheese, torn into strips

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13 inch baking dish with cooking spray.
• heat the oil in a skillet over medium heat. place eggs and bread crumbs in 2 separate bowls. dip eggplant slices in eggs, then in bread crumbs to coat. fry coated eggplant slices in the skillet until golden brown. season with salt, and drain on paper towels.
• in the prepared baking dish, layer eggplant, onion, tomatoes, parmesan cheese, and feta cheese. top with strips of muenster.
• bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

jansson's temptation (janssons frestelse)

Ingredients

• Servings: 1
• 2 large onions, cut into 1/4 inch wide strips
• 14 fillets swedish anchovies, or regular anchovies
• 6 potatoes, peeled and cut into strips
• 1 1/2 cups heavy cream
• 2 tablespoons dry bread crumbs
• 1 tablespoon melted butter

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 425 degrees f (220 degrees c). butter a 9x13 inch baking dish.
• spread onions evenly the bottom of the prepared baking dish. evenly distribute anchovies on top of the onions. place potatoes on top of the anchovies, then pour in heavy cream. mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.
• place a baking sheet to catch any cream which over. bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.

awesome sausage, apple and cranberry stuffing

Ingredients

• Servings: 10
• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground turkey sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 apple, cored and chopped
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 1 cooked turkey liver, finely chopped
• 3/4 cup turkey stock
• 4 tablespoons unsalted butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degree f (175 degree c). spread the white and whole wheat bread cubes in a single layer on a large baking sheet. bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. transfer toasted bread cubes to a large bowl.
• in a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• pour sausage mixture over bread in bowl. mix in chopped apple, dried cranberries, parsley, and liver. drizzle with turkey stock and melted butter, and mix lightly. allow stuffing to cool completely before loosely stuffing a turkey.