Orange Rolls

We love orange rolls around our house.  They are our special birthday breakfast treats or my family gets them when mom is really in the mood for a sweet and gooey breakfast!  I really like this recipe and think that you will love it too.  Happy baking.

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water 
• 1 cup warm milk 
• 1/4 cup shortening
• 1/4 cup sugar
• 1 teaspoon salt
• 1 egg, lightly beaten
• 3-1/2 to 3-3/4 cups all-purpose flour
• 
  
  FILLING:
• 1 cup sugar
• 1/2 cup butter, softened
• 2 tablespoons grated orange peel
• 
  
  GLAZE:
• 1 cup confectioners' sugar
• 4 teaspoons butter, softened
• 4 to 5 teaspoons milk
• 1/2 teaspoon lemon extract

French Bread

I love this bread.  It is not as crunchy on the outside as a normal french bread but I like my bread more soft. I use this bread recipe for almost everything.  This makes great french toast and garlic bread.  I hope you enjoy!

Combine:

2 TBS yeast

3/4 cup warm water

1/2 tsp sugar

In a mixer combine 2 2/3 cup warm water, 1 TBS salt, 1/4 cup sugar and 3 TBS melted butter.  Than add the yeast mixture and mix well.  Then add 9-10 cups of bread flour.  Let rise for 1 hour or until doubled.  Form into 2 french bread loaves and place on a greased cookie sheet.  Top with an egg wash (1 egg and 1 TBS water beaten).  Let rise until double.  Bake on 400 degrees until golden brown about 15-20 minutes.  

Margarita Pizza

Margarita Pizza is a great alternative to your regular pizza.  I love the taste of the fresh herbs and the fresh mozzarella.  Enjoy! 

Ingredients

1 package of pizza dough mix, or your favorite pizza dough recipe

4 vine rippened tomatoes

1 clove garlic, chopped 

3 tablespoons chopped fresh oregano

2 tablespoons olive oil

salt and freshly ground black pepper

1/2 pound buffalo mozzarella, torn into chunks

a handful of fresh basil leaves

Prepare pizza dough according to package/recipe directions. Preheat oven to 450 degrees.

Place the tomatoes in a bowl, cover with boiling water from the kettle and leave to stand for 1 minute. Drain, rinse in cold water then peel away the skins. Roughly chop the tomatoes, and place in bowl with the garlic, (if using) oregano, oil and salt and pepper to taste. If your tomatoes are very juicy, you might want to strain off some of the juice.

Roll out pizza into a 12 inch round, place round onto a baking sheet. Top with the tomato mixture, spreading it to the edges but leaving a boarder. Scatter over the cheese and basil. Drizzle over the oil.

Bake for 10-14 minutes, the cheese should be bubbly, and the crust should be slightly browned.

Deep Dish Pizza

Pizza is a staple at our house.  I feel like it is one of the few meals that no one complains about what we are eating.  Most meals  someone is unhappy with the outcome of my hard work but when I make this it is quite at our dinner table.  I have spent my motherhood years searching for a good dough recipe that I love and this is one one of them.  It is pure comfort food and great pizza for the entire family.  This is one thing that you can now make at home and feel like you just went out to a restaurant!

INGREDIENTS:

1 1/3 cup warm water

1/4 cup non-fat dry milk

1/2 teaspoon salt

31/2-4 cups flour

1 tablespoon sugar

1 package dry yeast

2 tablespoons vegetable oil 

vegetable oil 

Sauce

1 can (8 ounce size) tomato sauce

1/2 teaspoon dry oregano

1/4 teaspoon marjoram

1/2 teaspoon dry basil

1/2 teaspoon garlic salt

PREPARATION:

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour slowly and stir until dough forms and flour is absorbed. 

Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 2 TBS. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. 

 Cover with a towel. Place in warm area and allow to rise for 1 to 1 1/2 hours. 

Sauce: Combine ingredients and let sit for 1 hour. 

For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice on top of the cheese and then top with more mozzarella cheese. Cook until cheese is bubbling and outer crust is brown.

Cinnamon Swirl Bread

I love this bread for French Toast.  I always make sure to make some on my bread making day.  This is also great to use in the bread pudding recipe I posted awhile back.  But more than anything, this bread is amazing straight out of the oven!

BREAD:

1 Tablespoon butter

1/2 cup milk

2 Tablespoons granulated white sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 1/4 teaspoons active dry yeast

3/4 cup warm water

3 cups all-purpose flour, divided + more for surface work

FILLING:

2 Tablespoons butter, softened

2 Tablespoons granulated white sugar

1 Tablespoon brown sugar

1 Tablespoon ground cinnamon

Directions:

1. In a microwavable bowl, heat butter and milk in 30 second intervals; stir together until butter is melted.

2. In a large bowl, stir sugar, salt and cinnamon. Pour warm butter/milk mixture into the bowl; stir.

3. In a glass measuring cup or small bowl, mix yeast and warm water until yeast is dissolved; pour into the bowl and stir.

4. Mix in 2 1/2 cups flour. Turn out dough onto a floured board (dough will be sticky). Sprinkle remaining 1/2 cup of flour onto the dough and knead until the dough is soft and smooth (4 to 5 minutes). Add additional sprinkles of flour, if needed.

5. Put dough into a greased bowl; turn the dough over so the top of the dough is greased too. Cover with a clean dish towel and let rise in a warm place for about 60 minutes, or until doubled in size.

6. Punch down the dough in the bowl with your fist. Turn dough onto a floured surface and knead for about 1 minute.

7. Roll dough out into a basic rectangular shape. Use a butter knife or your clean fingers to spread 2 Tablespoons softened butter on the surface of the rolled out dough. In a small bowl, mix white sugar, brown sugar and cinnamon. Sprinkle this mixture on top of the butter.

8. Roll up dough and form into a loaf. Place into a buttered 5x9-inch bread pan, seam side down. Cover with a clean dish towel and let rise in a warm place until doubled in size, about 30 minutes.

9. Preheat oven to 375 degrees F.

10. Score risen dough in the pan by cutting 3 slashes diagonally across the top of the loaf with a sharp knife. Bake bread for 35 to 45 minutes, or until golden brown. Fully baked bread should sound hollow when tapped.

11. Turn out bread and let cool on a wire rack.

Banana Nut Streusel Muffins

These muffins are great for a snack or for breakfast.  They are moist and delicious.  The streusel topping add the perfect amount of texture.  I hope you enjoy them.

Ingredients:

1/4 cup walnuts

1 1/2 cup flour

1/2 cup whole wheat flour

3/4 cup brown sugar

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1 cup mashed ripe bananas

3/4 cup milk

3 TBS vegetable oil

1/2 tsp.vanilla

1 egg

Streusel:

6 TBS. instant oats

5 TBS flour

3 TBS brown sugar

3 TBS melted butter

1/4 tsp cinnamon

Place the walnuts in a small saute pan over medium heat.  Stir continually until oils begin to be released from the nuts and they turn a golden brown.  Set aside to cool.

In a mixing bowl combine the flours, brown sugar, baking powder, cinnamon and salt.  

In another bowl combine the bananas, milk, oil, vanilla and egg.

Add the banana mixture to the flour mixture and stir until all the ingredients are combined.  Chop the toasted walnuts and fold them into the batter.

Spoon the batter into greased muffin tins to about 2/3 full.  

To prepare the streusel, combine the oats, flour, brown sugar, and cinnamon together.  Then add melted butted and stir well.  Sprinkle over the batter.

Bake for 15-20 minutes or until a toothpick inserted comes out clean.

Mom's Chocolate Chip Banana Bread

I grew up on this bread and it is a family favorite.  You can always omit the chocolate chips and add chopped walnuts if you want.  But, I always go for the chocolate! 

1/2 cup vegetable shortening

1/2 cup butter shortening 

(If you do not like using shortening you can substitute with butter).

4 eggs

4 ripe bananas

2 tsp soda

1 cup cold water

1 1/2 cups sugar

5 cups flour

2tsp baking powder

1 1/2 tsp salt

2 tsp vanilla

1 bag chocolate chips

Mash bananas and combine with water and soda. Set aside.  Cream shortening and sugar together.  Add eggs 1 at a time.  Mix dry ingredients together in a separate bowl.  Alternate dry mixture with the banana mixture into the sugar mixture.  Add vanilla and chocolate chips.  Grease bread pans.   This will make 4 regular size loaves or 8 mini loaves.  I really like the mini loaves the best.  Bake at 360 degrees for 30 minutes or until golden brown and center has cooked completely through.

Homemade Wheat Bread

There is something about homemade bread that makes me feel young again.  It reminds me so much of my childhood.  I remember watching my mom bake early in the mornings.  She taught me almost everything I know about baking and cooking.    She is a wonderful teacher and has always been a great example to me!   

It has been about three months since I bought bread from a store.  I love knowing that I am getting all healthy ingredients with no preservatives.  I have tried several recipes and this is my favorite so far.  It is soft and holds together great.  I put some white flour in it but you can definitely do all wheat!  If you are scared to try it don't be, who can resist the smell of the house when fresh baked bread is in the oven. 

Whole Wheat Bread (Makes 5 loaves.  Bake 350 degrees for 30-35 min.)

Into your mixer, put :

5 cups warm water

1/2 cup honey

1 Tbls. liquid Lecithin (avoid getting on hands) You can just pour it from the bottle.  Lecithin can be found at your local health food store.

1 cup powdered milk

1/3 cup gluten 

Turn mixer on and off several times till mixed up a little 

Then add:

6 cups whole wheat flour 

2 Tbls. instant yeast 

Mix well

Let sit for 20-30 min. until a nice sponge has developed

Then, add:

1/2 cup oil

2 Tbls. salt

6 more cups of flour (4c. wheat and 2c. white)

Mix until mixture pulls away from bowl (about 7 min.).  It should

be slightly sticky

Grease large bowl and put dough into it, turning over once to coat.

Cover  with towel and let raise for 1-1 1/2 hrs.    Punch down and

divide into 5 loaves. 

To roll out bread: Lightly grease counter top. Stretch dough lightly

and roll out lengthwise.  Roll up tight, tuck ends under.  Place in

greased pan upside down, then turn right side up.  Cover with towel 

and raise for 1 to 1 1/2 hrs. (1" above pans) then bake until nicely

browned on middle rack.  Cool on racks (I butter the tops of bread

while hot.) 

Homemade White Bread

This is by far the best white bread recipe I have tried.  It is super soft and stays that way a lot longer than other recipes!!  Have fun baking.

In your mixer put:

½ cup shortening

4 ¼ cups hot water

Pour hot water over shortening and let cool slightly.

Add the following and mix:    2 ¼ Tbls. salt, 2/3 cup sugar or honey (I use honey), 1 TBS lecithin, 1 cup powdered milk, 2 TBS dough enhancer and 3 cups flour.

Then add:

 2 ½ TBS yeast, mix slightly, let rest about 8 minutes until you can see yeast working good.

Add 7 cups flour all at once and mix well.  Add 3 ½ cups (or more) flour, one at a time and mix well after each until dough leaves the sides of mixer.  Mix about 3-4 min.   Dough should not be sticky to the touch.

Let rise until double.  Punch down form into 5 greased loaf pans.  Let rise until double.

Bake 10 min. at 375 degrees and then 30 min. at 325 degrees.  Take out of pans and grease tops with butter.

Lemon Blueberry Bread

I got this recipe from a friend and I absolutely love it!  It is so fresh and light.  You will love it!

1 ½ cups flour
1 tsp. baking powder
¼ tsp. salt
6 Tbs. unsalted butter, softened
1 cup sugar
2 eggs
2 tsps. grated lemon rind
½ cup milk
1 cup blueberries, fresh or frozen, thawed and drained
3 Tbs. fresh lemon juice
1/3 cup sugar 

Combine flour, baking powder and salt in small bowl. Set aside. Beat butter with 1 cup sugar until light and fluffy in second bowl. Add eggs one at a time; beat well after each one. Add lemon rind. Add flour mixture to butter mixture, alternating with milk, beginning and ending with dry ingredients. Fold in blueberries. (Sprinkle small amount of flour over blueberries to prevent sinking to the bottom of the bowl.) Spoon batter into a greased and floured loaf pan. Bake at 325 degrees for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Place on wire rack to cool slightly. Bring lemon juice and 1/3 cup sugar to a boil. Pierce loaf. Spoon mixture over loaf. Let stand in pan 1 hour to cool completely. Makes 1 loaf.

Clam Chowder in Bread Bowls

Bread Bowls

Ingredients

• 2 TBS active dry yeast
• 2 1/2 cups warm water 
• 1 tsp. sugar
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 6-7 cups all-purpose flour
•  
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

Directions

In a large bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 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 40 minutes.Punch dough down, and divide into 6 equal portions. Shape each portion into a round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Clam Chowder

1 cup celery, finely chopped

1 cup yellow onion, finely chopped

1 cup carrots, shredded

3 cups potatoes, cubed

2 cans of clams, drained or 12 ounces fresh clams

1 cube butter

3/4 cup flour

1 quart half and half

1 1/2 tsp salt

1 tsp pepper

1 tsp sugar

In a large pot combine vegetables and clams.  Cover with water until just covered.  Simmer until vegetables are tender.  In a large pot, over medium heat, melt butter and then add flour.  Stirring continually, cook for about 3 minutes.  Slowly add the half and half. (If you do not want it this rich you can use 1 pint of half and half and 1 pint of milk).  Then add salt, pepper and sugar.  Then add vegetables and all the liquid to the cream mixture.  Heat through and serve!