Bread Recipe #53 - Golden Raisin Puff

For the finale, this is a sweet bread, more like coffee cake than bread, but delicious no matter what you call it. I started this year trying to get away from some of the sweetness, but, of course, everyone needs a little sugar :) Get ready for the new year with a different category of recipes coming soon in theaters (home) near you. Ingredients: 1/2 cup butter or margarine, softened, 1 cup all-purpose flour, 2 tablespoons cold water, 1/2 cup margarine or butter, 1 cup water, 1/2 cup golden raisins (a little more wouldn't hurt), 1 teaspoon vanilla, 1 cup all-purpose flour, 3 eggs. Lemon Glaze: 1 1/2 cups confectioners' sugar, 2 tablespoons margarine or butter, softened, 1/2 teaspoon vanilla, 1-2 tablespoons lemon juice (I used fresh). Instructions: Preheat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons cold water over flour mixture. Mix with fork. Gather pastry into a ball and divide in half. Pat each half into a rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet. Heat 1/2 cup butter, 1 cup water and the raisins to boil; remove from heat. Quickly stir in vanilla and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs. Beat until smooth and glossy. Spread half of the topping over each rectangle. Bake in preheated 350 degree oven for 45-50 minutes or until topping is crisp and brown; cool. (Topping will shrink and fall, forming a custardy layer.) Make Lemon glaze: Mix confectioners' sugar, butter, vanilla and lemon juice in medium bowl until of spreading consistency. Spread over cooled cakes. "Betty Crocker's 40th Anniversary Edition Cookbook", Prentice Hall, New York, 1991. "Rolling in the dough!"

Bread Recipe #52 - Eggnog Quick Bread

This Christmas-time bread is moist with a little bit of spice and the sprinkling of powdered sugar on top makes it tasty. Ingredients: 2 eggs, beaten, 1 cup eggnog (I used Southern Comfort Vanilla Spice), 2 teaspoons rum flavored extract, 1 cup granulated sugar, 1 teaspoon vanilla (I used 1/2 teaspoon because of the vanilla already in the eggnog), 1/2 cup butter, softened, 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg. Instructions: Preheat oven to 350 degrees. Grease bottom only o a 9x5-inch loaf pan, or three 3x5-inch mini pans. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter in large mixing bowl. In medium mixing bowl, sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan(s). Bake in preheated 350 degree oven for 40-60 minutes, or until a tester inserted in the center comes out clean. Smaller pans require 35-40 minutes. Cool for 10 minutes before removing from pan to wire rack. Cool completely. Sprinkle top with confectioners' sugar, if desired. Wrap tightly in plastic wrap or foil, and store in refrigerator. Found this recipe on allrecipes.com submitted by Bev. "Rolling in the dough!"

Bread Recipe #51 - Gingerbread Pancakes with Butterscotch Apples

This would be yummy for Christmas morning (or any morning) even if you don't make the apple topping. I put a little maple syrup on mine along with the apples, but just syrup would be delicious also. Ingredients: 2 tablespoons unsalted butter, 2 large Golden Delicious apples (about 1 pound), peeled and sliced, 1/4 cup packed light brown sugar, 1 tablespoon fresh lemon juice, 1 1/4 teaspoons ground cinnamon, 1/2 teaspoon salt, 1 1/2 teaspoon vanilla extract, 3/4 cup all-purpose flour,, 1/4 cup granulated sugar, 1 1/2 tablespoons ground ginger, 1/2 teaspoon baking powder, 1 large egg, 3 tablespoons molasses, 3 tablespoons vegetable oil (I used canola). Instructions: Preheat the oven to 200 degrees. Melt the butter in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Cook until the mixture bubbles. Remove from the heat and stir in the vanilla; transfer to a serving dish and set aside. Meanwhile, in a small bowl stir together the flour, granulated sugar, ginger, remaining 1 teaspoon cinnamon, the baking powder, and remaining 1/4 teaspoon salt. Combine 1/4 cup water, the egg, molasses, and 3 tablespoons oil in a glass measuring cup; add to the flour mixture and stir with a fork until the mixture is just combined but not smooth. Add additional water if necessary to reach the consistency of pancake batter. Brush a nonstick skillet with a little oil or lightly coat with cooking spray; heat over medium-low heat. Add the gingerbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown on the other side, 3-4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked. To serve, divide the pancakes among plates and top each serving with some of the apples. Found this on Epicurious.com, presented by Sara Moulton, "Sara's Secrets for Weeknight Meals", Jan 2009. "Rolling in the dough!"

Bread Recipe #50 - Slow Cooker Dressing

This recipe may be a little late for Thanksgiving, but it can be made as a go-along with other meats besides turkey. I made it to go with a pork roast. Preparation is done early in the day, then tossed in the slow cooker to be forgotten until dinner. Ingredients: 1 cup butter, 2 cups chopped onion, 2 cups chopped celery, 1/4 cup fresh parsley, 12 ounces sliced fresh mushrooms, 12 cups dry bread cubes (I used French bread), 1 teaspoon poultry seasoning, 1 1/2 teaspoons dried sage, 1 teaspoon dried thyme, 1/2 teaspoon dried marjoram, 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, 2-2 1/2 cups chicken broth, 2 eggs, beaten. Instructions: Melt butter in a large skillet over medium heat. Add onion, celery, mushroom, and parsley, stirring frequently and cooking for 5 minutes. Place bread cubes in a very large mixing bowl. Spoon cooked vegetables over bread cubes then season with poultry seasoning, sage, thyme, marjoram, salt and pepper. Add eggs and 2 cups of the broth, stirring gently. Place in slow cooker and cook on high for 45 minutes. Reduce heat to low and cook for 4-8 hours, checking halfway through to see if more broth is needed. Can also be made in oven by placing in a 9x13-inch baking pan. Bake uncovered for 45 minutes to 1 hour at 350 degrees. "Mercury News", Thursday, December 13, 2012 edition. Article entitled "Home Plates" by Kim Boatman. "Rolling in the dough!"

Bread Recipe #49 - Candy Cane Chocolate Loaves

Chocolate goodness with minty flavor in the form of crushed candy canes, this quick bread suggests Christmas. Ingredients: 1/4 cup butter, softened, 1 2/3 cup packed brown sugar, 4 egg whites, 2 eggs, 3/4 cup strong brewed coffee, 1/2 cup vanilla yogurt, 1/4 cup canola oil, 1 tablespoon vanilla extract, 1/4 teaspoon peppermint extract, 3 1/2 cups all-purpose flour, 3/4 cup baking cocoa, 1 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups buttermilk, 1 cup mini semisweet chocolate chips. Topping: 2 ounces white baking chocolate, melted, 3 tablespoons crushed candy canes. Instructions: Preheat oven to 350 degrees. Coat three 8x4-inch loaf pans with cooking spray. In a bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended. In another bowl, whisk flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips. Transfer batter to prepared pans. Bake in preheated 350 degree oven for 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candy canes. Makes 3 loaves. "Taste of Home Magazine", Nov. 2013, pg. 78, presented by Shelly Platten, Amherst, WI. "Rolling in the dough!"

Bread Recipe #48 - Bacon Breadstick Focaccia

This is an easy breakfast bread for Thanksgiving morning after the turkey is put in the oven. Only 4 ingredients needed. Ingredients: 1 can (11 ounce)Pillsbury refrigerated breadsticks (12 breadsticks), 11 slices packaged precooked bacon, divided (from 2.1-ounce package), 1 egg, beaten, 1/2 teaspoon chopped fresh parsley, if desired. Instructions: Chop 1 slice of the bacon; set aside. Preheat oven to 375 degrees. Unroll dough; separate into 12 strips. Starting at center of ungreased cookie sheet, coil bacon slices with dough strips into a loose spiral, pinching ends together securely as strips are added. Drizzle or brush egg over dough, using all of egg to fill crevices. Sprinkle with chopped bacon and parsley. Bake in preheated 375 degree oven for 20-25 minutes or until edges are deep golden brown. Cut into wedges; serve warm. www.pillsbury.com "Rolling in the dough!"

Bread Recipe #47 - Chocolate Monkey Bread

This is definitely not for monkey consumption. I made 1/2 recipe so mine wasn't as high as it should be (I only used one can of biscuits), but the taste is over the top. I really like regular monkey bread or gorilla bread (with cream cheese), but this one, with the addition of chocolate, is my all-time favorite. Ingredients: 1 cup packed brown sugar, 3/4 cup butter, cubed, 2 cans (16.3 ounces each)large refrigerated buttermilk biscuits, 64 milk chocolate kisses (I used the dark), 1/2 cup granulated sugar, 2 teaspoons ground cinnamon. Instructions: Preheat oven to 350 degrees. Generously grease a 10-inch fluted tube pan (or bundt pan); set aside. In a small saucepan, combine brown sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until sugar is melted; set aside. Cut each biscuit into quarters. Shape each piece around a chocolate kiss (unwrapped); pinch seams to seal. In a large resealable plastic bag, combine the sugar and cinnamon. Add biscuits, a few at a time, and shake to coat. Spoon 1/4 cup caramel (brown sugar/butter mixture) into prepared pan. Arrange a third of the biscuits in pan and drizzle with 1/4 cup more caramel. Repeat layers twice. Bake, uncovered, in preheated 350 degree oven for 40-45 minutes or until golden brown. Cover loosely with foil if biscuits brown too quickly. Immediately invert onto a serving plate. Let stand for 10 minutes before serving. "Taste of Home Annual Recipes 2014", Reiman Media Group, Inc., Greendale, WI, 2013, pg. 85. "Rolling in the dough!"