Zucchini Banana Bread

Prep Time

15 minutes

Total Time1 hour 15 minutes

Servings1 loaf

Ingredients

• 1 1/2 cups white whole wheat flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 medium ripe bananas mashed (about 1 cup)
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1/3 cup melted coconut oil cooled to room temperature (or canola or vegetable oil)
• 1 teaspoon vanilla extract
• 3/4 cup shredded zucchini
• 2 tablespoons turbinado sugar optional

Instructions

1. Preheat oven to 350 degrees F. Grease a 8x4-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.
4. Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.
5. Note-you can use all-purpose flour or regular whole wheat flour instead of white whole wheat flour. Store the bread covered with plastic wrap on the counter for up to 3 days. This bread also freezes well. Wrap in plastic wrap and a freezer bag and freeze for up to one month. Defrost before slicing. If you want to make muffins, line a muffin pan with muffin liners or grease cups. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center. Will make 12 muffins.

Knotted Rolls

Mom’s Knotted Rolls
yields: 3 dozen rolls

1/4 cup warm water
1 Tablespoon yeast
1 teaspoon sugar

Combine and let sit for 10 minutes or until it bubbles.

In bread mixer add:

3/4 cup sugar
1 Tablespoon salt
1 cup instant potato flakes
2 cups bread flour

In a saucepan, melt 3/4 cup butter and add 3 cups of milk. Heat and cool to warm so it won’t kill the yeast. Add all ingredients into bread mixer. Add 4 eggs (room temperature) and 6 cups of flour.

Dough will be sticky. Let rise for 1 hour. Roll out in a rectangle and cover with softened butter for plain or filling for orange rolls. Fold over into thirds and cut into 1 inch strips. Knot rolls and put onto cookie sheet (12 rolls to sheet). Let rise for 3 hours. Bake at 400 degrees for 8-10 minutes (or until very lightly browned).

Ingredients:

Flour

Sugar

Salt

Yeast

 (Saf yeast is the best you can find it at Shar’s in Mesa on Gilbert and Guadalupe)

4 eggs at room temperature

3 cubes/sticks of butter

Instant potatoes

3 cups milkwaterBosch or Kitchen Aid mixer

Instructions:

Combine:

1/4 cup warm water

( I use tap water, warm to me is pretty warm but you can still hold your hand under it)

1 tsp.sugar

1 Tbsp yeast

Combine but do not stir and let sit for 10 mins or until it bubbles.

(I put my yeast in a clear bowl so I can watch it better. The sugar will sink to the bottom and most of the yeast will sit on the top of the water and start to bubble up a little bit. You don’t want all your yeast to sink to the bottom if it does redo your yeast mixture.)

In the bread mixer add:

3/4  cups sugar

1 Tbsp salt

1 cup instant potato flakes

2 cups flour

In a saucepan:

melt 3/4 cup butter then add 3 cups milk. Turn stove down to low to warm the milk so it won’t kill the yeast. Add all ingredients into bread mixer and mix well.

After mixing, add 4 eggs (room temperature) and 6 cups flour.  Dough will be sticky.

Let rise for 1 hour. The dough will not rise a ton but you should notice it rise a little bit. Roll out in a rectangle and cover with butter. Fold over in thirds and cut in 1 inch strips. Tie rolls into a knot and put on cookie sheet (12 rolls per sheet)

Let rise for 3 hours. 

Bake at 400 degrees for 8-10 minutes or until lightly brown.

Here is my dough all rolled out and covered in melted better

Poppy Seed Bread

INGREDIENTS

Bread:

•  3 cups flour
•  1/2 teaspoon salt
•  1 1/2 teaspoons baking powder
•  3 eggs
•  1 1/8 cups cooking oil
•  2 1/4 cups sugar
•  1 1/2 cups milk
•  1 1/2 Tablespoon . poppy seeds
•  1 1/2 teaspoons almond extract
•  1 1/2 teaspoons vanilla extract
•  1 1/2 teaspoons butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

Glaze:

•  1/4 cup orange juice
•  3/4 cup sugar
•  1/2 teaspoon almond extract
•  1/2 teaspoon vanilla extract
•  1/2 teaspoon butter flavor extract (or 1/2 tsp melted butter can be substituted)

1. For the bread: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.
2. For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Apple Muffins

Servings: 18 muffins

Ingredients

• 2 cups sugar (or use 1 1/2 cups for a less sweet muffin)
• 2 eggs
• 1 cup oil
• 1 Tablespoon vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 cups peeled , cored, diced apples (around 3 apples)
• Brown sugar for topping (around 1/2 cup)

Instructions

Preheat oven to 350 degrees and line muffin pan with paper liners.

Cream together sugar, eggs, oil, and vanilla. Sift flour, baking soda, salt, and ground cinnamon (I never sift and they turn out fine). Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick. Add the diced apples.

Fill paper liners almost to the top, about 3/4 of the way full. Sprinkle with brown sugar.

Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.

Poppy seed Bread~Jami

3 cups flour
1 1/2 tsp Salt
1 1/2 tsp Baking Powder
3 Eggs
1 1/2 cups milk
1 1/8 c Oil
2 1/4 c Sugar
2 T popper seeds
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1 1/2 tsp butter extract

GLAZE
1/4 c orange juice
3/4 c sugar
1/2 tsp butter flavoring
1/2 tsp almond flavoring
1/2 tsp vanilla flavoring

Mix till mixed, 2 large bread pans or 3-4 small ones. Line the bottom with wax paper.  Bake at 350 for 45-60 mins

Mix up glaze  all together. Remove bread when goldne brown, poke holes in bread, pour glaze over top, let set 15 mins. Remove from pans and place on rack to cool.

BUTTERMILK CHEDDAR BAY BISCUITS

Damn Delicious

RED LOBSTER CHEDDAR BAY BISCUITS

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Yield10 biscuits

These copycat biscuits are unbelievably easy to make in just 20 minutes, and they taste a million times better than the original!

INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper, optional
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 1/2 cups shredded sharp cheddar cheese
FOR THE TOPPING
• 3 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley leaves
• 1/2 teaspoon garlic powder

INSTRUCTIONS

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
• In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
• Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
• For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
• Serve immediately.

Alternative using BISQUICK

2 cups Bisquick

2/3 cup milk

1 cup Shredded cheddar

4 Tablespoons melted butter

¼ tsp garlic powder

Heat oven to 450.  Mix first 3 ingredients to form soft dough.  Drop by 9 spoonfuls onto greased cookie sheet.  Bake 8-10 minutes.  Mix butter & garlic powder, brush over warm biscuits

Linz note~ I add some dried parsley to the mix sometimes before I bake or to the butter mix.  Just depends on what I feel like.  

Cornbread and Fluffy Honey Butter

Note: I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); the cornbread is a bit more dense with all wheat flour but still delicious. 

INGREDIENTS

Cornbread:
• ½ cup cornmeal
• 1 ½ cup flour (see note)
• 2/3 cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1/3 cup oil
• 3 tablespoons butter, melted
• 2 eggs, beaten
• 1 ¼ cup milk
Honey Butter:
• 2 sticks butter, softened
• 1/2 cup honey
• 1/2 cup marshmallow fluff

DIRECTIONS

1. For the cornbread, add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.
2. For the honey butter, whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).