Category: Breads


I had some not so fresh anymore bread, some leftover squash puree, and three eggs on hand.  Food obsessed, waste not person that I am, I felt they were begging to be made into bread pudding!  The idea came to me since the squash puree was a little pumpkin pie ish, in other words, sweeter than I intended.  You could easily substitute canned pumpkin and sweeten it or canned pumpkin pie filling, which is already sweetened.  This would be a nice addition to any brunch!  The picture is from the Betty Crocker website.  The picture I took of mine with my new camera was an epic fail!  Since we were having it for breakfast, mine was served with butter and maple syrup.  Also, I opted to not put any nuts in mine.

Pumpkin Bread Pudding

3 C. pumpkin pie filling (I actually used leftover puree of acorn squash, pumpkin, and spaghetti squash)

8 C. cubed not so fresh bread

2 C. almond milk

3 eggs

Spray baking dish and put bread cubes in it.

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Combine puree, milk and eggs

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Pour over bread cubes and toss gently.  At this point, I refrigerated mine overnight.  You can cook it right away, though.  Make sure all the bread is completely immersed in the liquid.

Bake at 350 F for one hour.

This was yummy topped with butter and maple syrup.

 

 

 

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My sister, who has been eating gluten free for five years, was here for a visit.  What better reason to try out a gluten free banana bread mix I’ve been eyeing at Lucky’s?

King Arthur Gluten Free Banana Bread mix is amazing!  Below is how I modified the directions on the box to make it my own.  We enjoyed warm, delicious banana bread that we couldn’t believe was gluten free!

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1 box King Arthur gluten free banana bread mix

3 eggs

1 c. milk

1/2 c. melted butter

2 mashed bananas

1/2 c. chopped cashews

Mix eggs, milk and melted butter and add into mix until well blended.  Add in mashed bananas and nuts.

Bake at 350F for 50-55 minutes until toothpick comes out clean.

This breakfast/brunch casserole is one of the kids’ favorites.  I had some apple butter on hand, had a coupon for Swirl bread, and decided to give this a try using Tofutti cream cheese substitute.  No one could tell that it wasn’t real cream cheese.  I reduced the amount of sweetener, and it was still sweet enough from the apple butter to forego putting syrup or powdered sugar on it.

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2 loaves Swirl bread (I used whole wheat cinnamon raisin, but there are some great varieties now including  a new oatmeal bread – pumpkin spice, brown sugar, etc.!)

2 containers Tofutti

1/2 c. agave (or use sugar, honey, maple syrup or natural sweeteners)

12 eggs

2 C. milk (I used unsweetened coconut/almond blend)

1/2 c. apple butter

Coconut oil spray

WARNING!  This recipe makes 10 large portions.  Leftovers are fought over!

Soften “cream cheese” and combine with sweetener.

Spray two 13 x 9 baking dishes with coconut oil and lay out bread to fit into dishes.  I cut some pieces in half to make it work.

Lay top slices of bread to the side, and spread top of bottom pieces and bottom of top pieces with “cream cheese” mixture.

Top with apple butter.

Close up “sandwiches”.

Mix eggs and milk (I use the bowl I mixed the “cream cheese” in to keep clean up to a minimum.  Pour over “sandwiches”.

Bake at 350F for 30 minutes until golden brown.

YUMMY!

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8 slices bread crumbled ( I used swirl with cinnamon and raisin and super seedy Ezekiel bread.

1 – 1 1/2 c. ricotta cheese

1/4 c. butter, melted

1/4 c. honey

1 can pineapple tidbits, drained

1/4 c. peach preserves

Spray 9 x 9 baking dish with coconut oil.

Mix Bread, ricotta, butter, and honey.

Spread into bottom of the sprayed baking dish.

Mix pineapple and preserves.  Spread over bread mixture.

Bake at 375 F for 25 minutes.

 

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2 1/4 c. cake flour

1/3 c. raw millet

1 tsp. baking soda

1/2 tsp. salt

1 c. yogurt (I used strawberry on the bottom greek style)

2 eggs

1/2 c. melted butter

1/2 c. honey

2 Tbsp. key lime juice

1 c. fresh  blueberries

Preheat oven to 375 F and line muffin tins with paper liners sprayed with coconut oil.  I only filled them halfway, so I got 24.

Combine dry ingredients and set aside.

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Whisk eggs lightly, add in yogurt, buter, honey and juice.

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Gently stir wet ingredients into dry ones just until combined.  Do not overmix.

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Fold in blueberries.

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Spoon batter into muffin tins.

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Bake for 15-18 minutes until nice and brown.

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My daughter, Andrea, saw the recipe for these crescent apple roses and wanted to try them.

Wash core and thinly slice 3 apples.

Boil apple slices in 4 cups of water 4 Tbsp. of sugar and 2 Tbsp. of lemon juice until apples are soft (about 3 minutes).  You want to be able to bend them without breaking.  Drain and place on paper towels to completely dry and cool.

Flour surface.  Roll out one tube crescent dough.  Sprinkle with 5 Tbsp. sugar and 2 tsp. cinnamon.

Cut into 9 strips about 1 inch wide.

Lay apple slices end to end along each strip.

Roll up and place in muffin cup sprayed with cooking spray.

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Bake at 400 F 20-25 minutes.

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Glaze with simple powdered sugar and water glaze.  Enjoy!!

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4 large carrots, finely shredded

1 c. almond butter (I had cashew on hand, so I used that)

4 eggs

6 Tbsp. raw honey

2 heaping scoops vanilla protein powder

2 Tbsp. cinnamin

1 tsp. nutmeg

1 tsp. baking powder

pinch salt

1/2 c. raisins

Preheat oven to 350 F.

Shred carrots and place in large bowl.

Add almond butter and eggs and mix well.

Add honey, protein powder, cinnamon, nutmeg, baking powder and salt.

Mix well.

Fold in raisins.

Pour into 13 x 9 baking dish sprayed with coconut oil spray.

Bake for 35-40 minutes or until the top is golden and toasty.

I love, love, love this.  My new favorite on the go breakfast – just eat with some fresh berries!

Molly the Baker’s Biscuits

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Molly completed her externship at The Williamsburg Lodge and was home for a short visit before going back for her second year at The Culinary Institute of America in Hyde Park, New York.  While home, she made us some delicious biscuits.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream

Directions

Preheat oven to 375 degrees.

Cut butter into small pieces and place in freezer for 15 or 20 minutes.

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Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

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Cut in butter using your fingertips until mixture resembles coarse meal.

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Combine buttermilk and cream in a separate bowl.

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Make a well in the dry ingredients and pour in buttermilk mixture; stir to combine using your hands.

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Turn out dough onto a lightly floured work surface, and roll into an 8 inch square (about 3/4 inch high).

Using a lightly floured pizza cutter, cut into squares.

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Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart.

Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.

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Special Equipment: 8 (3 3/4-inch diameter by 2-inch tall) cans with tops and bottoms removed or 8 English muffin rings

12 ounces all-purpose flour
1 1/2 ounces nonfat dry milk
1 tablespoon sugar
1 envelope active dry yeast
1 teaspoon kosher salt
10 ounces water
1 tablespoon shortening
Nonstick spray
8 teaspoons rolled quick oats

Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer. Mix on low for 10 seconds using the paddle attachment.

Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes. Stir until the shortening is thoroughly melted. Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes. Cover the bowl with plastic wrap and refrigerate overnight.

Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.

Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray. Sprinkle 1/2 teaspoon of oats in the bottom of each ring. Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings. Sprinkle each top with 1/2 teaspoon of oats.

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Cover with parchment and let sit in a warm place for 60 minutes.

Heat the oven to 400 degrees F.

Leave the parchment in place and set a second sheet pan on top. Bake for 20 minutes then remove the top half sheet pan. Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.

Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes. Slide a knife around the perimeter of the ring to loosen. Cool completely before splitting with a fork. To serve, toast under broiler for 3 to 4 minutes.

We had Eggs Benedict for dinner.  Who doesn’t love breakfast for dinner?

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I was a failure at poaching eggs, though.  I’m going to have to work on that!

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I used Alton’s method of immersing little bowls in a straight sided saute pan covered by 1/2 inch, with 1/4 c. white vinegar and a teaspoon of salt.  I think the bowls I put the eggs into needed to be more graduated on the sides.  They were hard to pull out of the ramekins because of the shape.

The Canadian Bacon was good julienned and sauteed in butter though.  The poached eggs were difficult to put on top because it was uneven.

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I used hollandaise mix from Knorr because I was already stretching with the English Muffins from scratch and poaching the eggs!

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I will definitely make English Muffins again.  They were delicious and the kitchen smelled amazing!

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Pancake batter for 12-15 pancakes.  You can use Bisquick or Pancake mix.  I used Pamela’s bread flour and made pancakes from scratch as follows:

2 C. flour

4 Tbsp. sugar

4 tsp. baking powder

1 tsp. salt

2 c. milk (I used vanilla coconut milk)

4 Tbsp. oil

2 eggs

8 oz. vanilla yogurt

1/4 c. cookie butter

1 Tbsp. vanilla

1 package sausage links, fully cooked.

Preheat oven to 425.  Spray 13 x 9 baking dish with cooking spray.

Mix dry ingredients.  Set aside.

Mix milk, oil, eggs, yogurt, cookie butter and vanilla.  I used an immersion blender so the cookie butter was really mixed in well.  Blend dry and wet ingredients.  Pour into prepared baking dish.  Top with sausage and bake 25-30 minutes or until golden.

Serve with syrup!

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YUMMMMMY.

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