Grandma's Homemade Dinner Roll Recipe

Grandma's Homemade Dinner Roll Recipe

Ingredients

3/4 c milk

1/2 c shortening

1/2 c sugar

1 tsp salt

2 pkg dry yeast

1/2 c warm water (110 to 115 degrees)

41/2-43/4 c flour

2 eggs

Directions

Scald milk in a saucepan; add shortening, sugar and salt. Cool to lukewarm.

Sprinkle yeast on warm water; stir to dissolve.

Add 1 ½ cups of flour to milk mixture; beat well with a wooden spoon. Beat in eggs and yeast.

Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of the bowl. Dough will be slightly sticky. Turn onto lightly floured board; knead, adding a little more flour as necessary, until smooth, satiny, and no longer sticky, about 5 to 8 minutes.

Place in lightly greased bowl, invert to grease top, cover and let rise until doubled, 1 to 1 ½ hours. Punch down and turn onto board. Divide in half and shape as desired.

Brush tops lightly with melted butter; let rise until doubled, 30 to 45 minutes. Bake in hot oven (400 degrees) 12 to 15 minutes, or until golden brown.

Brush tops lightly with melted butter; let rise until doubled, 30 to 45 minutes. Bake in hot oven (400 degrees) 12 to 15 minutes, or until golden brown.

Her note on the page read: Makes good cinnamon rolls. I have never made cinnamon rolls so I decided to give it a try. I divided the dough in half and made cinnamon rolls out of the other half. They turned out wonderful and delicious and I will post the recipe for Grandma Delsie's Cinnamon Rolls at another time.

Cheddar & Bacon Loaf Recipe

Cheddar & Bacon Loaf Recipe

ingredients

• 116  ounce loaf  baguette-style French bread
• 1/28  ounce package  shredded sharp cheddar cheese (1 cup)
• 1/2 cup  butter, softened
• 1/3 cup  cooked bacon pieces
• 2 medium  green onions, sliced (1/4 cup)
• 2 teaspoons  yellow mustard
• 1 teaspoon  lemon juice
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directions

1.Preheat oven to 350 degrees F. Use a serrated knife to cut bread crosswise into 1-inch slices, cutting to but not through the bottom crust.

2.In a small bowl, stir together cheese, butter, bacon, green onions, mustard, and lemon juice. Spread mixture between slices of bread. Wrap loaf in foil.

3.Bake for 10 to 15 minutes or until bread is heated through and cheese is melted.

Pepperoni & Cheese Bread Recipe

Pepperoni & Cheese Bread Recipe

Ingredients:
Pizza dough (I have used Pillsbury and Publix bakery dough – I think we prefer Publix, but it’s difficult to roll out)
Mozzarella cheese, sometimes I add in Cheddar for some variety.
Fresh Spinach leaves
Pepperoni
Egg White
Parmesan cheese

Roll out the dough on a cookie sheet and start to layer your spinach, cheese & pepperoni.  There really is no limit to what kind of ingredients you use.  Just depends on what your family likes.  The good news is my kids don’t really notice the spinach!

Once all of your ingredients are layered on, you can begin to roll the dough up.  When you are done rolling, pinch the seam and both ends together so the cheese doesn’t ooze out.  Make sure the seam is on the bottom, touching the cookie sheet.

I usually cook at 350 for 20+ minutes.  You’ll just want to keep an eye on it in case it needs more or less time in your oven.   Once it starts to brown you can brush it with a little egg white and sprinkle with parmesan cheese to make it pretty.

Let it cool for 5-10 minutes and slice with a serrated bread knife.

Baked Banana Bread Recipe

Baked Banana Bread Recipe

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2  cup brown sugar

1/2 cup white sugar

1 teaspoon cinnamon

2 eggs, beaten

1 teaspoon vanilla

2 1/3 cups mashed overripe bananas

1/3 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees F. Lightly grease and sugar a 9×5 inch loaf pan (or 4 mini loaf pans).

In a large bowl, combine flour, cinnamon, baking soda and salt. In a separate bowl, cream together butter, white sugar and brown sugar. Stir in vanilla, eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 45 to 50 minutes (less time for smaller pans), until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Stuffed Baguette Recipe

Stuffed Baguette Recipe

Ingredients:

• Baguette about 14-inch long
• 8 oz cream cheese, at room temperature
• 4 oz fresh goat cheese
• 1 large garlic clove, minced
• ½ cup finely chopped red bell pepper (about 1 medium)
• ½ cup finely chopped sun dried tomatoes in olive oil
• ¼ cup finely chopped Kalamata olives
• 2 oz finely chopped spicy salami
• About 2 tbsp minced Italian parsley
• About 1 tsp minced fresh thyme
• Freshly ground black pepper
• Salt to taste (very unlikely since there’re plenty of salty ingredients)

Preparation:

Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.

Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.

Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.

Raspberry- Dark Chocolate Banana Bread Recipe

Raspberry- Dark Chocolate Banana Bread Recipe

ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated white sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

directions:

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Christmas Shortbread Cookies

Ingredients
1 cup butter, softened
1/2 cup Sugar
1/4 cup Cornstarch
1 1/2 cups all-purpose flour
1 cup red, white & green candy sprinkles
1/2 cup powdered icing sugar

Preparation 

- Preheat your oven to 375 degrees F (190 degrees C)

- With an electric mixer or stand mixer, you'll whip the butter until it is smooth and fluffy. This is probably the most important step in making these cookies! Star in the sugar, corn starch and flour. Continue to mix on low for another two minutes, then increase the speed to high for three extra minutes.

- Place spoonfuls of the mixture on an ungreased cookie sheet, keeping about 2-3 inches of space between the cookies.

- Bake for about 14 minutes in the oven. You'll want to keep a close eye on these to ensure they don't get too brown on the edges. If you have a gas oven vs. electric, you may need to leave them for a few extra minutes -- this was something we noticed when we switched to gas a few years ago.

- You can finish the cookies with the powered icing sugar and Christmas themed sprinkled for an extra touch. Enjoy!

Banana Nut Bread

Banana Nut Bread

Ingredients
2 1/2 cups white sugar
1 cup shortening
3 eggs
1 1/2 cups mashed bananas
3 cups all-purpose flour
1 1/4 cups buttermilk
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

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Mini Pumpkin Bread with Cinnamon Pepita Streusel Topping

Mini Pumpkin Bread with Cinnamon Pepita Streusel Topping

Makes 6 mini loaves, or 3 7×3-inch loaves

Ingredients

FOR THE BREAD
3 1/2 cups (445 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup (125 ml) canola or vegetable oil
1/2 cup apple sauce
1 1/2 cups (300 grams) sugar
1/2 cup (127 grams) brown sugar, packed
4 eggs (or 1/4 cup ground flaxseeds combined with 3/4 cup (187 ml) water, for vegan/dairy free)
1 15-ounce can pumpkin puree
2/3 cup (167 ml) water

FOR THE STREUSEL (optional, this bread is still amazing without it)
1/2 cup ( 127 grams) brown sugar
1/2 cup (63 grams) all-purpose flour
1/2 cup pepitas (or pecans, walnuts, or any other nut, chopped)
2 teaspoons ground cinnamon
1/4 cup (half a stick or 56 grams) unsalted butter, melted (or margarine for vegan/dairy free*)

*when buying margarine for vegan/dairy free usage, be sure it’s actually vegan. I prefer Earth Balance

To make the bread: Preheat oven to 350 degrees (165 C). Lightly spray 6 mini or 3 7×3-inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside.

In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.

In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.

To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in the pepitas or nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.

Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.

Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean. If making large loaves, bake all 3 7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.

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Sour Cream Chocolate Chocolate Chip Banana Bread Recipe

Sour Cream Chocolate Chocolate Chip Banana Bread Recipe

Ingredients

• 1 stick of salted butter, softened to room temp.
• 1/2 cup sugar
• 1 egg
• 2 large ripened bananas mashed ( or 2.5 small bananas)
• 1 tsp. vanilla
• 1 cup flour
• 1 tsp. baking soda
• 2 Tbl. cocoa powder
• 1/2 cup of sour cream
• 1 cup of mini chocolate chips (regular chocolate chips work too)
• optional 1/2 cup of chopped walnuts

Instructions

1. Preheat over to 350 degrees.
2. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray.
3. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
4. Add baking soda, cocoa, and flour.
5. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer).
6. Add chocolate chips and nuts (if applicable).
7. Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr.
8. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.
9. Remove from heat and allow bread to rest in the loaf pan for 10 minutes.
10. Invert the loaf pans onto a cooling rack. Enjoy warm or cold.

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