Arabian Pita Bread

This doesnt taste exactly like arabian pita, but it is close. So quick and easy, and tastes better with arabian dishes (hummous, falafel, shawerma, etc).


Ingredients:

1 tablespoon instant yeast
1 1/2 cups water
1 -2 teaspoon sugar
3 cups flour
1 tablespoon nonfat dry milk powder
1/2 teaspoon salt
6 tablespoons oil

Directions:

Mix yeast, water and sugar.
Set aside.
In a large bowl, combine flour, dried milk and salt.
Pour in the oil and yeast/water mixture and stir well.
You might need to add more flour or water, depending on the absorbency of the flour.
Knead dough briefly, divide into 18 egg sized balls.
Place on a floured surface, cover and let rest for 15-30 minutes.
Roll one ball out and cook in a skillet until large "bubbles" form.
Flip pita over and cook the other side for a few more minutes.
I flatten it out with a spatula.
Keep bread warm (wrap in a towel or place in a ziploc bag) while cooking the rest of the bread.
These freeze well.

Glazed Cinnamon Rolls - Bread Machine

The bread machine makes these rolls easy! I usually make them at night and refrigerate them to bake for the next day's breakfast.

Ingredients:

• 3/4 cup water, plus
• 2 tablespoons water
• 2 tablespoons unsalted butter, softened
• 2 1/2 cups bread flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon bread machine yeast

FILLING

• 1/3 cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, softened

GLAZE

• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 -2 tablespoon milk

Directions:

1. Place water, 2 Tablespoons butter, bread flour, 1/4 cup white granulated sugar, salt and yeast in the bread machine and start on dough cycle.
2. Once dough is complete, roll out into a 9" square on a lightly floured surface.
3. Mix 1/3 cup sugar and 2 teaspoons ground cinnamon together (I mix it in a measuring cup).
4. Spread 2 Tablespoons softened margarine over the dough and sprinkle with the cinnamon mixture.
5. Roll up tightly into a log and pinch the edges to seal.
6. Cut into 1" slices and place in a greased 9"x9"x2" square pan (brownie pan).
7. Cover loosely with plastic wrap and let rise 1 hour or so until double, OR in refrigerator overnight if making for breakfast.
8. Preheat oven to 375°F and bake 20 minutes or until golden brown.
9. Mix powdered sugar, vanilla and milk to make glaze, drizzle over rolls and serve warm.

Panera's Cream Cheese Potato Soup

This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.

Ingredients:

• 4 cups chicken broth
• 4 cups peeled and cubed potatoes
• 1/4 cup minced onion
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground red pepper
• 1 (8 ounce) package cream cheese, cut into chunks

Directions:

1. Combine broth, potatoes, onion, and spices.
2. Boil on medium heat until potatoes are tender.
3. Smash a few of the potatoes to release their starch for thickening.
4. Reduce to low heat.
5. Add cream cheese.
6. Heat, stirring frequently, until cheese melts.

Beer Bread

You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.

Ingredients:

• 3 cups flour (sifted)
• 3 teaspoons baking powder (omit if using Self-Rising Flour)
• 1 teaspoon salt (omit if using Self-Rising Flour)
• 1/4 cup sugar
• 1 (12 ounce) can beer
• 1/2 cup melted butter (1/4 cup will do just fine)

Directions:

1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.
6. UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
7. Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
8. I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
9. The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
10. Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

Cracker Barrel Old Country Store Biscuits

I like these because they are so quick and easy. Even though you use Bisquick, they don't come out tasting like Bisquick or like baking powder. I always have to double the batch to make sure I get some!
Ingredients:

2 1/4 cups Bisquick
2/3 cup buttermilk
1 teaspoon sugar
1 tablespoon butter, melted
melted butter, for brushing

Directions:

Preheat oven to 450°F.
Mix the Bisquick, buttermilk and sugar together in a bowl.
Add the melted butter into the batter.
Stir until a soft dough forms.
Turn out onto a well floured work surface.
Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
Roll 1/2 thick, or thicker if you prefer towering biscuits.
Cut out into 2" rounds (or your preferred size).
Place close together on an ungreased baking sheet.
Brush tops with melted butter.
Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
When you remove the biscuits from the oven, brush the tops with melted butter again.

Janet's Rich Banana Bread

Good basic bana bread recipe not as much banana flavor as I expected and I used an extra banana too. I didn't slice the bananas though I just squished them with a fork really chunky.
Ingredients

•     1/2 cup butter, melted
•     1 cup white sugar
•     2 eggs
•     1 teaspoon vanilla extract
•     1 1/2 cups all-purpose flour
•     1 teaspoon baking soda
•     1/2 teaspoon salt
•     1/2 cup sour cream
•     1/2 cup chopped walnuts
•     2 medium bananas, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Carb Free Cloud Bread

These are a delicious home-made bread replacement that are practically carb free and very high in protein. They are just like heaven so I call them clouds.

Ingredients:

• 3 eggs, separated
• 3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
• 1/4 teaspoon cream of tartar
• 1 (1 g) packet artificial sweetener

Directions:

1. Preheat oven to 300 degrees.
2. Separate the eggs very carefully, there must be no yolk in the white.
3. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
4. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
6. Spray two cookie sheets with Pam or other fat-free cooking spray.
7. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
8. Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
9. Remove from the pans and cool on a rack or cutting board.
10. While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
11. Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

Amish White Bread

I got this recipe from a friend. It is very easy, and doesn't take long to make.
Ingredients

•     2 cups warm water (110 degrees F/45 degrees C)
•     2/3 cup white sugar
•     1 1/2 tablespoons active dry yeast
•     1 1/2 teaspoons salt
•     1/4 cup vegetable oil
•     6 cups bread flour

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Grandmother's Buttermilk Cornbread

This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Ingredients

•     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

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. 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.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Mom's Zucchini Bread

 This is the best base for a zucchini bread I've ever had.


Original recipe makes 2 loaves

Ingredients

•     3 cups all-purpose flour
•     1 teaspoon salt
•     1 teaspoon baking soda
•     1 teaspoon baking powder
•     3 teaspoons ground cinnamon
•     3 eggs
•     1 cup vegetable oil
•     2 1/4 cups white sugar
•     3 teaspoons vanilla extract
•     2 cups grated zucchini
•     1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Too Much Chocolate Cake

This cake won me First Prize at the county fair last year. It is very chocolaty.
Original recipe makes 1 12 cup Bundt cake

Ingredients

•     1 (18.25 ounce) package devil's food cake mix
•     1 (5.9 ounce) package instant chocolate pudding mix
•     1 cup sour cream
•     1 cup vegetable oil
•     4 eggs
•     1/2 cup warm water
•     2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Fluffy Pancakes

Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Original recipe makes 8 pancakes Change Servings

Ingredients

•     3/4 cup milk
•     2 tablespoons white vinegar
•     1 cup all-purpose flour
•     2 tablespoons white sugar
•     1 teaspoon baking powder
•     1/2 teaspoon baking soda
•     1/2 teaspoon salt
•     1 egg
•     2 tablespoons butter, melted
•     cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Downeast Maine Pumpkin Bread

I made were to add a teaspoon of vanilla, and to use two 9X5 loaf pans. Baked them at 65 minutes and used the toothpick test. The first loaf was gone in less than a day


Ingredients

Original recipe makes 3 - 7x3 inch loaf pans Change Servings

    1 (15 ounce) can pumpkin puree

    4 eggs

    1 cup vegetable oil

    2/3 cup water

    3 cups white sugar

    3 1/2 cups all-purpose flour

    2 teaspoons baking soda

    1 1/2 teaspoons salt

    1 teaspoon ground cinnamon

    1 teaspoon ground nutmeg

    1/2 teaspoon ground cloves

    1/4 teaspoon ground ginger

Directions

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
    In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
    Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Clone of a Cinnabon

 You have got to try these. The first time I made them, I thought of how much money I could save by making my own!


Original recipe makes 12 rolls Change Servings

Ingredients

•     1 cup warm milk (110 degrees F/45 degrees C)
•     2 eggs, room temperature
•     1/3 cup margarine, melted
•     4 1/2 cups bread flour
•     1 teaspoon salt
•     1/2 cup white sugar
•     2 1/2 teaspoons bread machine yeast
•     1 cup brown sugar, packed
•     2 1/2 tablespoons ground cinnamon
•     1/3 cup butter, softened    
•     1 (3 ounce) package cream cheese, softened
•     1/4 cup butter, softened
•     1 1/2 cups confectioners' sugar
•     1/2 teaspoon vanilla extract
•     1/8 teaspoon salt

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.