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!"

Bread Recipe #46 - Cinnamon-Chip Scones

These don't seem to be as dry as some scones are-could be the addition of cream that makes them moister. Ingredients: 2 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 3 teaspoons baking powder, 1 teaspoon ground cinnamon, divided, 1/2 cup cold butter, cut into small pieces, 2/3 cup cinnamon baking chips, 1 cup plus 1 tablespoon heavy whipping cream, divided, 1 egg, 1 tablespoon coarse sugar. Instructions: Preheat oven to 400 degrees. Lightly grease a baking sheet; set aside. In a large bowl, combine the flour, sugar, baking powder and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cinnamon chips. Whisk 1 cup cream and egg; stir into crumb mixture just until moistened. Turn dough onto a floured surface; knead 10 times. Pat into a 9-inch circle. Cut into 12 wedges. Separate wedges and place on prepared baking sheet. Brush with remaining cream. Combine coarse sugar and remaining cinnamon together and sprinkle over tops. Bake in preheated 400 degree oven for 14-16 minutes or until golden brown. Serve warm. "Taste of Home Annual Recipes 2013", Reiman Media Group LLC, Greendale, WI, 2012, pg. 95. "Rolling in the dough!"

Bread Recipe #45 - Upside-Down Onion Bread

This is a savory bread baked in a pie plate then flipped upside down bearing aromatic caramelized onions. Ingredients: 1 large sweet onion, chopped, 1 tablespoon olive oil (I used bacon grease), 1 tablespoon butter, 3/4 teaspoon fresh thyme, 3 cups all-purpose flour, 3 teaspoons baking powder, 3 teaspoons granulated sugar, 1 teaspoon salt, 1 teaspoon pepper, 1 cup cold butter, cut into small cubes, 1 cup heavy whipping cream, 1 1/2 cups shredded sharp cheddar cheese, 1/2 cup crumbled cooked bacon. Instructions: In a large skillet over low heat, cook the sweet onion in oil and butter for 50 minutes or until golden brown, stirring occasionally. Transfer to a greased 9-inch deep-dish pie plate, sprinkle with thyme. Preheat oven to 400 degrees. In a large bowl, combine the flour, baking powder, sugar, salt and pepper. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. Fold in cheese and bacon. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll into a 9-inch circle. Carefully place over onions. Bake in preheated 400 degree oven for 30-35 minutes or until golden brown. Immediately invert onto a large serving platter. Cool slightly; serve warm. "Taste of Home Annual Recipes 2014", Reiman Media Group, Inc, WI, 2013, pg. 89. Presented by Bette Lu Lerwick, Albin, WY. "Rolling in the dough!"

Bread Recipe #44 - Maple Oatmeal Muffins

These muffins are a little on the dry side, but by splitting one in half and drizzling a little warm maple syrup over it, it becomes a delicious breakfast treat. Ingredients: 1 cup quick-cooking or regular rolled oats, 1/2 cup milk, 1 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon, 3/4 cup pure maple syrup, 1/4 cup butter, melted, 1 egg, lightly beaten, 1/2 cup chopped pecans. Instructions: Preheat oven to 400 degrees. Grease a twelve 2 1/2-inch muffin pan or line with paper bake cups; set aside. In a medium bowl, combine oats and milk; let stand for 5 minutes. In a large bowl, combine flour, baking powder, salt and cinnamon. Make a well in center of flour mixture; set aside. Stir maple syrup, melted butter and egg into oats mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold half of the pecans into the batter. Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with remaining nuts. Bake in preheated 400 degree oven for 15-18 minutes or until tops are golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Remove from muffins cups; serve warm. Makes 12 muffins. www.recipe.com "Rolling in the dough!"

Bread Recipe #43 - Warm Apple Pie Bread with Cinnamon

This recipe was being shared on Facebook; I was so glad I tried it. It tastes exactly what its name describes it as. Ingredients: 1/2 tablespoon ground cinnamon, 1/3 cup granulated sugar, 2/3 cup brown sugar, divided, 1/4 cup butter, softened, 1/4 cup applesauce (or: use 1/2 cup butter and skip the applesauce), 2 eggs, well beaten, 1 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/3 cup milk, 1 large or 2 small apples, peeled and chopped, 1 tablespoon butter, melted. Instructions: Preheat oven to 350 degrees. Grease and flour a loaf pan. Combine 1/3 cup of the brown sugar and cinnamon in a small bowl and set aside. With mixer on medium, beat granulated sugar, remaining brown sugar and butter until fluffy. Mix in applesauce. Add well beaten eggs and vanilla. Stir together flour and baking powder. Add flour to egg mixture and stir just until combined. Do not overmix! Add milk. Pour half of the batter into the prepared loaf pan. Sprinkle with 1/2 of the apples and 1/2 of the brown sugar mix. Stir the remaining apples into the remaining batter and pour into the pan. Top with remaining brown sugar mixture. Bake approximately 40 minutes. Remove from oven, brush topping with melted butter. Continue baking an additional 5-10 minutes or until a toothpick comes out clean. Let cool 10 minutes before removing from pan. www.spendwithpennies.com/warm-apple-pie-bread-with-cinnamon. "Rolling in the dough!"

Bread Recipe #42 - Tart Cranberry Quick Bread

This is a real easy recipe containing some good-for-you cranberries. Use fresh or frozen cranberries or even dried ones soaked in some water for a few minutes. Adding a simple orange glaze for the top would be a good addition, if you like. Ingredients: 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1 egg, 1/2 cup orange juice, 2 tablespoons melted butter, 1 tablespoon water, 1 1/2 cup halved cranberries. Instructions: Preheat oven to 350 degrees. Grease and flour an 8x4-inch loaf pan; set aside. In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda. In a small bowl whisk egg, orange juice, butter, and water. Stir into dry ingredients just until moistened. Fold in the cranberries. Transfer to prepared loaf pan, spreading evenly. Bake in preheated 350 degree oven for 45-50 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. "Healthy Cooking Magazine", December/January 2013, pg. 9. "Rolling in the dough!"

Bread Recipe #41 - Pumpkin-Cranberry Scones

Scones are the next in line for the pumpkin bread parade. Little bits of cranberries float in the midst of these fall-spiced, full-of-pumpkin-flavor treats. Enjoy with your favorite cup of tea or coffee, or even hot apple cider. Ingredients: 1/4 cup dried cranberries, 1/2 cup boiling water, 2 1/4 cups all-purpose flour, 1/4 cup packed brown sugar, 2 teaspoons baking powder, 1 1/2 teaspoon pumpkin pie spice (or: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves), 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1/2 cup cold butter, cut in small cubes, 1 egg, 1/2 cup pumpkin puree, 1/3 cup milk, or cream, 2 tablespoons chopped pecans, walnuts, or almonds, if desired. Icing: 1 cup confectioners' sugar, 1/2-1 teaspoon pumpkin pie spice, enough milk to make of drizzling consistency, cinnamon-sugar mixture, for sprinkling, if desired. Instructions: Place cranberries in a small bowl; pour boiling water over and allow to stand for 5 minutes. Drain, chop into pieces and set aside. Preheat oven to 400 degrees; grease a cookie sheet. In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin puree and milk (or cream); add to the crumb mixture and stir just until moistened. Stir in cranberries and nuts, if using. On a lightly floured surface, knead dough 10 times and pat into an 8-inch circle. With a sharp knife dipped in flour, cut circle into 8 wedges. Place on prepared cookie sheet, no sides touching. Bake in preheated 400 degree oven for 12-15 minutes or until golden brown. Transfer from oven to cooling racks. Make glaze: In a small bowl, stir together confectioners' sugar and pumpkin pie spice; add milk, one tablespoon at a time, until of drizzling consistency. Drizzle generously over warm scones and sprinkle with a cinnamon-sugar mixture, if desired. Makes 8 scones. "Rolling in the dough!"

Bread Recipe #40 - Pumpkin Swirl Bread

Yup, another pumpkin recipe...but this one has cream cheese running through it. Ingredients: 1 (8-ounce) package cream cheese, 1/4 cup granulated sugar, 1 egg, beaten, 1 3/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking sod, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, 1 cup pumpkin puree, 1/2 cup butter, melted, 1 egg, beaten, 1/3 cup water. Instructions: Preheat oven to 350 degrees; grease and flour a 9x5 inch loaf pan. In a medium bowl, blend cream cheese, 1/4 cup granulated sugar, and 1 beaten egg; set aside. In another medium bowl, combine flour, 1 1/2 cups granulated sugar, baking soda, salt, and spices; set aside. In a large bowl, combine pumpkin puree, butter, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into prepared loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect. Bake in preheated 350 degree oven for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely on wire rack. Submitted by ELLENMARIE on allrecipes.com. "Rolling in the dough!"

Bread Recipe #39 - Crunchy Peanut Butter Muffins

Peanut butter rather than pumpkin fills this week's bread recipe-peanut butter, peanut oil, and crushed peanuts. Ingredients: 2 cups all-purpose flour, 4 teaspoons baking powder, 2 teaspoons cinnamon, 3/4 teaspoon salt, 1/4 cup peanut butter, crunchy or smooth, 1/4 cup peanut oil, 3/4 cup packed light brown sugar, 1 very ripe banana, mashed, 3/4 cup milk, 1 egg. Topping: 1/2 teaspoon cinnamon, 1/4 cup packed light brown sugar, 2 tablespoons butter, 1 cup unsalted roasted peanuts, chopped. Instructions: Preheat oven to 400 degrees. Grease 12-cup muffin pan; set aside. In a large bowl, stir flour with baking powder, cinnamon, and salt. In a medium bowl, beat peanut butter with peanut oil, sugar and banana. Add in milk and egg and beat until smooth. Pour this mixture into center of dry ingredients and stir with a large spoon just until moistened (do not overbeat). Fill prepared muffin pan 2/3 full with batter. For topping, stir cinnamon into sugar. With a pastry blender, cut butter into sugar/cinnamon mixture until crumbly. Lightly stir in peanuts. Sprinkle topping evenly over each batter-filled cup. Bake in preheated 400 oven for 18-20 minutes or until muffins spring back if lightly pressed in center. Makes 12-15 muffins. "Rolling in the dough!"

Bread Recipe #38 - Chocolate Chip Pumpkin Bread

Another pumpkin recipe; this one includes mini chocolate chips. Yummy in the tummy!! Ingredients: 4 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 2 cups granulated sugar, 3/4 cup butter or margarine, softened, 4 eggs, 1/2 cup water, 1 can (15 ounce)pumpkin, 1 cup plus 2 tablespoons miniature chocolate chips, 2 tablespoons chopped pecans, 2 teaspoons granulated sugar (I used raw). Instructions: Preheat oven to 350 degrees. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour). In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1-2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 1 1/2 hours. Pillsbury.com. "Rolling in the dough!"

Bread Recipe #37 - Cake Doughnuts

This is one of those recipes I've had in my cookbook for years, don't know its origin, only that it's been used over and over again. These can be dipped in or topped with your favorite sweetness. Ingredients: 4 beaten eggs, 2/3 cup granulated sugar, 1/3 cup milk, 1/3 cup melted shortening, 3 1/2 cup sifted all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg. Glaze ingredients: 2 cups confectioners' sugar, 1/2 teaspoon vanilla, 3-4 tablespoons (or more)milk, 1/4 cup cocoa (for chocolate glaze). Assorted sprinkles, chopped nuts, coconut, mini chocolate chips, etc. Instructions: In large bowl beat eggs and sugar until light; add milk and cooled shortening. Add flour, baking powder, salt, and nutmeg and mix until smooth. Cover with plastic wrap and chill for at least an hour. Heat cooking oil in deep pan (375 degrees). On floured surface roll out dough to 1/2-inch thickness. Cut out doughnuts with cutter, re-rolling dough until all is used. Fry in heated oil, 3 or 4 doughnuts at a time, turning once until browned. Drain on paper towels briefly if covering with granulated or confectioners' sugar. For glazed, allow to cool completely. To make glaze: In small bowl, mix confectioners' sugar, vanilla, and 1 tablespoon milk; continue to add milk until of right consistency for dipping. Place doughnut in glaze, covering top and halfway down sides, pick up and place unglazed side down on plate. Immediately sprinkle with topping of choice. Don't forget to fry and either glaze or sugar-dip the doughnut holes, too! They're easier to pop in your mouth! Makes about 2 dozen. "Rolling in the dough!"

Bread Recipe #36 - Pumpkin Butter Pinwheels

These remind me of cinnamon rolls but with the addition of that wonderful autumn flavor, pumpkin. They are fairly easy to make especially if you can find pumpkin butter already made in your favorite grocery store. I chose to make my own-recipe follows. Ingredients: 1 tube (8 ounces) refrigerated crescent rolls, 1/2 cup pumpkin butter, 1/2 cup chopped pecans, optional, 1/2 cup vanilla frosting. Instructions: Preheat oven to 375 degrees. Grease a baking sheet; set aside. Unroll the crescent dough into one long rectangle; seal seams and perforations. Spread pumpkin butter to within 1/2 inch of edges. Sprinkle with pecans, if desired, saving a few for the tops of rolls. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place on prepared baking sheet. Cut into 8 slices with serrated knife. Place rolls 2 inches apart on baking sheet. Bake in preheated 375 degree oven for 12-15 minutes or until golden brown. Spread with vanilla frosting (or a simple glaze); sprinkle with remaining pecans, if desired. Serve warm. Pumpkin Butter Recipe: 1 15-ounce can pumpkin, 1/4 cup plus 2 tablespoons apple juice, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg. Combine pumpkin, apple juice, spices, and sugar in a medium saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Transfer to sterile containers and chill in the refrigerator until serving. Makes about 3 cups. "2013 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2012, pg. 93. "Rolling in the dough!"

Bread Recipe #35 - Tomato-Herb Focaccia

Everyone's garden has plenty of tomatoes this time of the year, so slice a few and throw them on this herb-induced, cheese-covered form of bread. Experiment with different kinds of cheeses and try some meat such as ham, pepperoni, prosciutto, etc. Onions and garlic would be another choice of topping. Anything you would put on your pizza could go on top of this focaccia. Ingredients: 1 package (1/4 ounce)active dry yeast, 1 cup warm water (110-115 degrees), 2 tablespoons olive oil, divided, 1 1/2 teaspoons salt, 1 teaspoon granulated sugar, 1 teaspoon garlic powder, 1 teaspoon each dried oregano, thyme and rosemary, crushed, 1/2 teaspoon basil, dash of pepper, 2-2 1/2 cups all-purpose flour, 2 plum tomatoes, thinly sliced, 1/4 cup shredded part-skim mozzarella cheese, 1 tablespoon grated Parmesan cheese. Instructions: In a large bowl, dissolve the yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1 1/2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough (the dough will be sticky). Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and a kitchen towel and let rise in a warm place until doubled, about 1 hour. Punch dough down. Re-cover and let rest for 10 minutes. Shape dough into a 13x9-inch rectangle on a lightly floured surface; place on a greased baking sheet. Cover again and let rise until double, about 30 minutes. Preheat oven to 400 degrees. With fingertips, make several dimples over top of dough. Brush dough with the remaining oil; arrange tomatoes over the top. Sprinkle with the cheeses. Bake in preheated 400 degree oven for 20-25 minutes or until golden brown. Remove to a wire rack. Serve hot or cold. I like this with a good marinara sauce for dipping. Makes 12 pieces. "Taste of Home 2012 Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2011, pg 82. "Rolling in the dough!"

Bread Recipe #34 - Homemade Soft Pretzels

I have found walking through the Mall one place that is hard to pass by - the pretzel place. Auntie Anne's is my favorite and with so many options it's hard to decide on just one. This recipe isn't quite as good as those made by someone's Aunt Anne, but is much better than the ones you find rotating inside a glass warmer. I made them with the traditional salt, but you could try sprinkling cinnamon and sugar on them, or having them plain. Ingredients: 1 1/2 cups warm (110-115 degrees) water, 1 tablespoon granulated sugar, 2 teaspoons kosher salt, 1 package active dry yeast, 4 1/2 cups all-purpose flour, 2 ounces (1/2 stick)butter, melted, vegetable oil, for pan (or spray), 10 cups water, 2/3 cup baking soda, 1 large egg yolk beaten with 1 tablespoon water, pretzel salt (I used kosher). Instructions: Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4-5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50-55 minutes or until the dough has doubled in size. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper and lightly brush with the vegetable oil. Turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined baking sheet. Place the pretzels into the boiling water, one at a time, for 30 seconds. Remove from the water using a large flat spatula. Proceed with remaining pretzels. Return to the baking sheet, brush the tops of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake into preheated 450 oven until golden brown in color, approximately 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Makes 8 pretzels. Found this recipe on foodnetwork.com. Was introduced by Alton Brown, 2007. "Rolling in the dough!"

Bread Recipe #33 - The Best Bread Pudding

Appearance isn't everything!! This really tastes much better than it looks, so just close your eyes and dig in. Taste buds are a better judge than eyesight :) Ingredients: 2 cups granulated sugar, 5 large beaten eggs, 2 cups milk, 2 teaspoons vanilla extract, 3 cups cubed Italian bread (allow to stale overnight in a bowl), 1/2 cup packed light brown sugar, 1/4 cup (1/2 stick) butter, softened, 1 cup chopped pecans. Sauce: 1 cup granulated sugar, 1/2 cup (1 stick) butter, melted, 1 egg, beaten, 2 teaspoons vanilla extract, 1/4 cup brandy (for non-alcoholic substitution-use white or red grape juice, or the syrup from canned fruit). Instructions: If you haven't allowed your bread to stale overnight, I found a couple of hours on the counter works pretty well (already cubed). Grease a 9x13-inch pan. In medium bowl, mix together granulated sugar, eggs, and milk; add vanilla. Place bread in large bowl and pour milk mixture over; let sit for 10 minutes. Preheat oven to 350 degrees. In a small bowl, mix and crumble together brown sugar, butter, and pecans. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35-40 minutes, or until set. Remove from oven to cooling rack. Make the sauce: Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is dissolved. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold. Refrigerate any leftovers (yea, right). Found this on www.foodnetwork.com; was a recipe by Paula Deen, 2007. "Rolling in the dough!"

Bread Recipe #32 - Garlic Pita Chips

The hardest part of making these is splitting the pitas apart (and it's not difficult). These are great with some salsa or hummus or whatever dip appeals to you. Ingredients: 1/2 cup (1 stick) unsalted butter, 1 large garlic clove, minced, 1/2 teaspoon (generous) fine sea salt, 4 whole pita breads. Instructions: Preheat broiler. Melt butter with garlic and sea salt in small saucepan over medium heat. Using a small, sharp serrated knife, cut each pita horizontally along outside edges, gently separating each pita bread with hands into 2 flat disks. Place 4 pita halves, insides up, in single layer on rimmed baking sheet. Brush pita halves with melted butter mixture. Broil just until pita halves are toasted and golden brown, watching closely to avoid burning, about 2 minutes. Repeat with remaining pita halves and butter mixture. Cool completely. Break pita halves into 2-3-inch pieces. Place pita chips in serving bowl. Pita chips can be made 8 hours ahead. Cover and let stand at room temperature. Found this recipe on epicurious.com; was presented in Bon Appetit, February 2010 by Lora Zarubin. "Rolling in the dough!"

Bread Recipe #31 - Zucchini Pineapple Bread

It's that time of the year where gardens are overrun by that long, green squash called zucchini. Here's a use for one or two that I think you will enjoy-a different spin on the typical zucchini bread. Ingredients: 3 eggs, beaten, 1 cup vegetable oil (I used canola), 2 cups granulated sugar (I used 1 cup granulated and 1 cup brown sugar), 2 teaspoons vanilla, 2 cups peeled, grated zucchini, 1 cup crushed pineapple, drained, 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 1/2 teaspoon cinnamon, 1 teaspoon nutmeg, 1 cup nuts (I used walnuts), 1 cup raisins (I used golden), grated orange peel to taste, optional, (about 1/2-1 teaspoon). Instructions: Preheat oven to 350 degrees. Grease and flour 2 regular size loaf pans or 4 mini loaf pans; set aside. In large bowl, beat together eggs, oil, sugar(s), and vanilla until thick and foamy. Add zucchini and pineapple to egg mixture. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to zucchini mixture and combine well. Fold in nuts, raisins, and orange peel, if using. Divided between pans evenly. Bake in preheated 350 degree oven for an hour (less for mini loaves) or until a toothpick inserted near middle comes out with a few crumbs. Cool in pans on wire rack for 10 minutes. Remove from pans and continue to cool on wire racks. Found this in my recipe book and on the top of the page I had written "Woman's Day Magazine" December 1986. "Rolling in the dough!"

Bread Recipe #30 - Cheddar-and-Corn Spoon Bread

After preparing this recipe and tasting it I have my doubts that it could be considered a bread; it tasted more like a cheese soufflé (not that there is anything wrong with that!). I didn't use as much cayenne pepper as was suggested and I think some crumbled cooked bacon would be a great addition (doesn't bacon make everything taste better?). Ingredients: 3/4 cup yellow cornmeal, 2 teaspoons baking powder, 1/4 teaspoon cayenne (adjust to your taste), 1 teaspoon salt, 2 cups 2% or whole milk, 1 cup buttermilk, 3/4 cup fresh or thawed frozen corn kernels, 4 tablespoons unsalted butter, melted and cooled, 3 large egg yolks, 1/3 cup chopped fresh parsley, 2 large egg yolks, 1 cup coarsely grated Cheddar cheese (I prefer sharp). Instructions: Preheat oven to 375 degrees. Butter a 2-quart soufflé dish; set aside. Place cornmeal in a large bowl. In a small bowl, whisk baking powder, cayenne pepper and salt together. Bring 2% or whole milk just to a simmer in a small saucepan over low to medium heat. Whisk milk into cornmeal until smooth. Add in buttermilk, corn, butter, egg yolks, parsley and baking powder mixture and mix well. Using an electric mixer on medium high speed, beat egg whites just until they hold stiff peaks. Gently fold egg whites and 1/2 cup of the Cheddar cheese into the cornmeal mixture. Transfer to prepared soufflé dish and sprinkle with remaining 1/2 cup Cheddar cheese. Bake until top is golden brown and spoon bread is set around edges but still slightly jiggly in center, 35-40 minutes. Let stand for 10 minutes before serving. "All You" Magazine, Time Inc. Lifestyle Group, NY, Issue 2, February 22, 2013, pg.82. "Rolling in the dough!"

Bread Recipe #29 - Double Chocolate-Mocha Muffins

What could be better to get you going in the morning than chocolate and coffee all rolled into one muffin??? Ingredients: 2 cups all-purpose flour, 1/3 cup cocoa powder, 1-2 tablespoons espresso powder, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 (10-12-ounce)package semisweet chocolate chunks, 2 large eggs, lightly beaten, 1 cup milk, 3/4 cup vegetable oil, 1/2 cup light brown sugar, 1/2 cup granulated sugar, 1 teaspoon vanilla extract. Instructions: Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. Whisk together flour, cocoa, espresso powder, baking powder, salt, and chocolate chunks in a large bowl. In a medium bowl, whisk together eggs, milk, oil, brown sugar, granulated sugar, and vanilla. Stir egg mixture into flour mixture just until blended. (Do not overmix.) Pour batter evenly into prepared muffin pan. Bake 18-20 minutes in preheated 350 degree oven. Serve warm, or cool on a wire rack. Makes 1 dozen. "Coastal Living" Magazine, April 2013, pg. 101. "Rolling in the dough!"

Bread Recipe #28 - Lemon Poppy Seed Bread

What do you do when life gives you lemons???? Make Lemon Poppy Seed Bread!! Ingredients: 2 2/3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon salt, 1/4 cup poppy seeds, 2 sticks (1 cup) unsalted butter, softened, 1 1/4 cups granulated sugar, 1 tablespoon plus 1 teaspoon freshly grated lemon zest, 1 1/2 teaspoons vanilla, 3 large eggs, 1/3 cup milk. Syrup: 1/2 cup fresh lemon juice (3-4 lemons), 1/2 cup granulated sugar. Instructions: Preheat oven to 350 degrees; grease and flour 4 mini loaf pans. In a medium bowl sift together flour, baking powder, and salt; stir in poppy seeds. In a large bowl with electric mixer cream the butter with the sugar; add the zest and vanilla and mix well. Beat in the eggs, one at a time, then the milk until thoroughly combined. Add the flour mixture to butter mixture mixing just until combined. Divide the batter among the 4 prepared pans and pop into the preheated 350 degree. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. While breads are baking, make syrup: In a small saucepan combine the lemon juice and sugar; bring mixture to a boil, stirring until the sugar is dissolved. Cover saucepan to keep syrup warm. When breads are done transfer to cooling racks. Poke the tops of the breads immediately all over randomly with a skewer. Brush them with some of the warm syrup and allow the breads to cool in the pans for 5 minutes. Invert breads onto the racks and poke all sides of each loaf with the skewer (tip onto side for better skewer-poking, then repeat with other side). Brush the breads with remaining syrup and let them cool, right sides up. Wrap the breads in plastic wrap and foil and let them stand overnight. ( I ignored this step and had a piece while it was still warm-delicious! The breads keep, wrapped well in plastic and foil, chilled for 1 week or frozen for 1 month (won't last that long). I found this recipe on the Epicurious website; it was originally presented in "Gourmet", December 1990. "Rolling in the dough!"

Bread Recipe #27 - Apple Fritters

During this HOT weather in so many states, heat up the kitchen first thing in the morning, so that you can sit back and enjoy these round (for the most part)fruit-filled morsels later in the day (if you can wait that long). Ingredients: 3 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 egg, beaten, 1 cup milk, 1/4 cup orange juice (fresh from the orange is best), 1/4 cup butter, melted, 1 teaspoon vanilla extract, 1 teaspoon grated orange peel, 1 cup grated unpeeled apples (1-2 apples depending on size), oil for deep-frying, confectioners' sugar for dusting, Instructions: Pour 2-3 inches of oil in frying pan, large saucepan, or heat up the deep fryer. Heat to 375 degrees. In a large bowl, combine the flour, sugar, baking powder and salt. In a medium bowl, mix together the egg, milk, orange juice, butter, vanilla and orange peel; add to dry ingredients just until moistened. Fold in the apples gently. Place 2-3 layers of paper towels on a cookie sheet. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-2 minutes on each side. Remove with slotted spoon to paper towel-lined cookie sheet. Allow to cool a few minutes before sifting confectioners' sugar over fritters on one side then turning over to sprinkle the other side. Proceed with remaining batter. After completely cool, fritters may receive a second dusting of confectioners' sugar. Makes about 3 1/2 dozen. Presented by Mary Shivers, Ada, OK, in "Taste of Home 2013 Annual Recipes", 2012 Reiman Media Group, LLC, Greendale, WI. "Rolling in the dough!"

Bread Recipe #26 - Cinnamon Streusel Coffee Cake

Well, this probably can't really be considered a bread, but follow my logic: 1. was looking for a simple recipe; 2. felt like eating something cinnamony sweet; 3. already made cinnamon rolls; 4. cinnamon coffee cake is similar to cinnamon rolls, is easy to make, and finally, delicious to eat (with or without coffee). So...after this is made and tasted, no one will care whether it is a bread or maybe just a distant relative (cake family) :) Ingredients: 1 1/2 cups sifted all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 egg, lightly beaten, 3/4 cup granulated sugar, 1/3 cup melted butter, 1/2 cup milk or cream, 1 teaspoon vanilla or almond extract. Topping: 1/2 cup brown sugar, 1/4 cup all-purpose flour, 1/4 cup butter, softened, 1 teaspoon cinnamon, 1/2 cup chopped almonds, pecans, or walnuts (optional). Glaze: 1/2 cup powdered sugar, 1/2 teaspoon vanilla or almond extract, enough milk to make of drizzling consistency (2-4 tablespoons). Instructions: Preheat oven to 375 degrees. Grease and flour an 8-inch or 9-inch square or round cake pan; set aside. For topping: In a small bowl, combine brown sugar, flour, cinnamon and softened butter (and nuts, if using); blend with a fork until crumbly. In a medium bowl, sift flour, baking powder, and salt together. In a large bowl, beat together egg, sugar, and butter. Add milk and vanilla and mix well. Stir in flour mixture until combined. Pour batter into the prepared pan and sprinkle topping evenly over cake. Bake in preheated 375 degree oven for 25-30 minutes, or until a toothpick inserted near middle comes out with a few crumbs. Transfer to wire rack to cool. After 10 minutes, cake may be removed from pan to serving plate or leave in baking pan and allow to cool for 30 minutes. Make glaze: In small bowl, stir powdered sugar, vanilla (or almond) extract, and 1-2 tablespoons milk. Continue to add more milk as necessary until you reach a drizzling consistency. Drizzle over cooled cake (may add more chopped nuts, if desired). "Rolling in the dough!"

Bread Recipe #25 - Kahlua Cherry Nut Bread

We purchased some good-looking bing cherries at a farmer's market a couple of days ago, but cherries need to be eaten within 2-4 days, so featuring them in this week's bread became a good use of them. A strong brewed coffee could be used in place of the alcohol. Ingredients: 1 1/2 cups all-purpose flour (I used 1 cup all-purpose plus 1/2 cup whole wheat flour), 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup butter, at room temperature, 1 cup granulated sugar, 3 eggs, 1/2 cup Kahlua (or brewed coffee), 1 cup chopped walnuts, 1 cup sour or bing cherries, pitted and halved (quarter them if big). Kahlua Glaze: 6 tablespoons granulated sugar, 6 tablespoons Kahlua. Instructions: Preheat oven to 350 degrees; spray a 9x5" loaf pan with cooking spray. Into a medium bowl sift flour, baking powder, and salt. In a large bowl cream together butter and sugar; add eggs and mix well. Fold in dry ingredients, then Kahlua, nuts and cherries. Pour into prepared loaf pan and bake in preheated 350 degree oven for 1 hour or until browned and toothpick inserted near middle comes out with a few crumbs. Allow to cool for 10 minutes on cooling rack. Meanwhile, make glaze by stirring the Kahlua(or coffee) and sugar together in a small bowl until sugar dissolves. Remove bread from pan carefully and place on cooling rack. Poke several holes in bread and pour glaze over top slowly to fill each hole and to allow glaze to be absorbed into the bread. Cool completely before slicing and enjoying. "Rolling in the dough!"

Bread Recipe #24 - Dinner Rolls

These take a little extra time but are well worth the effort. They can be topped with whatever herb or cheese or seed or combination that you desire. Ingredients: 4 1/2 - 5 cups all-purpose flour, 1/4 cup granulated sugar, 1 package (1/4-ounce) active dry yeast, 1 1/4 teaspoons salt, 1 cup milk, 1/2 cup water, 2 tablespoons butter, 2 eggs, 1 egg, lightly beaten. Instructions: In a large bowl, combine 2 cups of the flour, sugar, yeast and salt. In a small saucepan, heat milk, water and butter to 120-130 degrees. Add to dry ingredients; beat on medium speed with dough hook for 3 minutes. Add the 2 eggs and continue beating for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn out onto a floured surface using floured hands to scrape from bowl; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and a clean linen towel; allow to rise in a warm, free from drafts, place until doubled, about 1 hour. Turn out again onto a lightly floured surface and punch dough down several times (take out that aggression!). Divide dough into 24 equal portions; shape into balls. Grease 2 9x13-inch baking pans; place 12 balls in each pan leaving space between each for rising. Cover each pan with a clean linen towel, and let rise until doubled, about 30 min (or longer). Brush with lightly beaten egg and sprinkle with toppings of your choice *. Bake at 375 degrees for 15-20 minutes or until golden brown . Remove from pans to wire racks and serve immediately or allow to cool. *Toppings: poppy seeds, sesame seeds, kosher salt, dried minced garlic, dried minced onion, chopped sliced almonds, dried basil, dried oregano, dried Italian seasoning, grated Parmesan cheese, or other cheese. "Rolling in the dough!"

Bread Recipe #23 - Lemon Blueberry Muffins

The marriage of blueberry and lemon make for a palate-pleasing delight. These scrumptious breakfast (or whenever)muffins are loaded with good-for-you blueberries within and without along with the slight tang of lemon. Ingredients: 3 sticks unsalted butter, 1 1/2 cup granulated sugar, 1/2 cup freshly squeezed juice of 4-5 lemons, 4 eggs, 2 1/2 cups all-purpose flour, divided, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 tablespoons lemon zest, 2 cups blueberries, raw sugar for sprinkling. Instructions: Preheat oven to 350 degrees; spray 2 12-cup muffin pans with cooking spray. In a small bowl, mix 1/2 cup of the flour with 1 cup of the blueberries gently until berries are coated; set aside. In a large bowl cream the butter and sugar together; add the lemon juice and eggs, mixing well. In another bowl combine the remaining 2 cups flour, baking soda, salt and lemon zest; gently fold into butter mixture along with floured blueberries(do not overbeat). Divide batter evenly between the prepared 24 muffin pans. Top with remaining blueberries and sprinkle raw sugar (or granulated) over all. Bake in preheated 350 degree oven for 15-20 minutes, or until a toothpick inserted near middle comes out with a few crumbs. Allow to sit on cooling racks for 10 minutes before removing to cool completely on cooling racks. Makes 2 dozen muffins. "Rolling in the dough!"

Bread Recipe #22 - Pina Colada Bread

Just the name of this bread screams "Summer". Loaded with coconut-plain, toasted and cream of, plus pineapple, raisins and nuts/-what more could you expect in a loaf of bread?? Ingredients: 5 cups all-purpose flour, 3/4 cup granulated sugar, 2 tablespoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, 4 eggs, 1 cup (2 sticks)butter, melted, 1 can (8.25 ounces) crushed pineapple, undrained, 1 cup canned cream of coconut, 2/3 cup golden seedless raisins, 2/3 cups walnuts, chopped. Topping: 2/3 cup canned cream of coconut, 1 3/4 cups sweetened flake coconut, 1 cup sweetened flake coconut, toasted. Instructions: Preheat oven to 350 degrees. Lightly coat 6 mini loaf pans or 3 regular size loaf pans with nonstick cooking spray. In large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside 2 tablespoons. Beat eggs slightly in medium-size bowl. Add butter, pineapple with liquid, and cream of coconut. Add all at once to flour mixture, stirring just to moisten. Toss together raisins, walnuts and reserved 2 tablespoons flour mixture in a small bowl; stir into batter. Divide evenly among prepared pans. Bake in preheated 350 degree oven 35-40 minutes (less for mini loaves) or until toothpick inserted in centers comes clean. Cool breads in pans on wire rack for 10 minutes. Turn breads out onto rack; cool completely. Topping: Toss together cream of coconut and flake coconut in medium-size bowl. Spread over cooled breads, about 3 tablespoons each. Sprinkle with toasted coconut. To toast coconut: spread evenly on baking sheet; place in 350 degree oven until golden, 5-7 minutes, stirring occasionally. www.recipe.com "Rolling in the dough!"

Bread Recipe #21 - Baked Cake Doughnuts

Because these doughnuts are baked, not fried, they are a little healthier for you. The greasy aftertaste is gone, but the flavor remains. You must have a specific pan to make these, so once it is purchased make them often; you'll not be disappointed. Ingredients: 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cinnamon, 1 teaspoon salt, 3/4 cup buttermilk, 2 eggs, beaten, 1 teaspoon vanilla extract or almond extract, 1 tablespoon butter, softened. Glaze: 1 cup confectioners' sugar, 2 tablespoons milk, 1/2 teaspoon vanilla or almond extract, sprinkles. Instructions: Preheat oven to 325 degrees. Lightly grease 2 doughnut pans (or use the same one twice). In a large bowl, mix together flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and butter until well blended. Fill each doughnut cup about 3/4 full. Bake in preheated 325 degree oven for 8-10 minutes or until doughnuts spring back when touched. Allow to cool 5 minutes before flipping over to extract doughnuts onto cooling rack. For glaze: Mix together confectioners' sugar, milk and extract (vanilla or almond) in a small bowl. Dip doughnuts in the glaze or frost with a spatula. Top with sprinkles, or chopped nut, or coconut, etc. Makes 1 dozen "Rolling in the Dough!"

Bread Recipe #20 - Peach Muffins

This is a "peach" of a muffin; moist and cinnamony with chunks of peaches throughout. The recipe calls for fresh peaches, but I had froze some fresh peaches last year, so I thawed and drained them thoroughly before adding. I could see this muffin with a crumbly topping for something extra. Ingredients: 3 cups all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/4 cups vegetable or canola oil, 3 eggs, lightly beaten, 2 cups granulated sugar (I used 1 cup granulated sugar and 1 cup brown sugar), 2 cups peeled, pitted, and chopped peaches. Instructions: Preheat oven to 400 degrees. Grease 16 muffin cups. In a large bowl, mix the flour, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar(s). Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups. Bake for 25 minutes in preheated 400 degree oven or until a toothpick inserted in the center comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely. Makes 16 delicious muffins. Submitted by FBGMOMOF4 on allrecipes.com "Rolling in the dough!"

Bread Recipe #19 - Almond-Studded Chocolate Loaf

This is almost dessert-worthy; a scoop of ice cream on a slice drizzled with some chocolate syrup would be superb! Ingredients: 2 cups all-purpose flour, 1/4 cup baking cocoa, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1 egg, 1 cup 2% milk, 3/4 cup packed brown sugar, 1/3 cup canola oil, 1/2 teaspoon almond extract, 1 cup plus 2 tablespoons chopped almonds, divided, 3/4 cup plus 2 tablespoons miniature semisweet chocolate chips, divided. Instructions: Preheat oven to 350 degrees; grease a 9x5 inch loaf pan. In a large bowl, combine the flour, cocoa, baking powder, salt and baking soda. In a small bowl, whisk egg, milk, brown sugar, oil and extract. Stir into the dry ingredients just until moistened. Fold in 1 cup almonds and 3/4 cup chocolate chips. Spoon into the prepared loaf pan. Sprinkle with remaining almonds and chips. Bake in preheated 350 degree oven for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes: 1 loaf or 2 mini loafs (reduce baking time for mini loafs). "2013 Taste of Home Annual Recipes", Reiman Media Group, LLC, 2012, presented by Lisa Varner, El Paso, TX, pg. 92. "Rolling in the dough!"

Bread Recipe #18 - Fabulous Fargozas

Another savory muffin to go along with your favorite soup. Ingredients: 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1/2 teaspoon salt, 1 tablespoon baking powder, 1 tablespoon dried rosemary, 1 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 small onion, minced, 2 teaspoons crushed garlic, 1 egg, beaten, 1 cup milk, 4 tablespoons butter, melted. Instructions: Preheat oven to 425 degrees. Grease 12 muffin cups. In a large bowl, stir together flour, sugar, salt, baking powder, and rosemary until the mixture is smooth and without lumps. Lightly mix in the mozzarella cheese, Parmesan cheese, onion, and garlic. In another bowl, whisk together the egg and melted butter, then whisk into the milk. Make a well in the center of the dry ingredients, and pour the milk mixture into the well. Stir just to moisten, 12-15 full circular strokes that scrape the bottom of the bowl. The batter will look lumpy. Pour batter into the prepared muffin cups, filling them about 2/3 full. Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in pan for about 5 minutes before removing from the cups. Makes 1 dozen muffins. Presented on allrecipes.com by FunwithFood. "Rolling in the dough!"

Bread Recipe #17 - Raspberry Cheese Danish

Since I am currently visiting my parents in Michigan and my Dad is a raspberry lover AND these are quick and simple to make, AND it is snowing outside, in April (maybe that’s not a good excuse, just a complaint) this week’s bread recipe is as follows. Ingredients: 4 ounces cream cheese, softened, ¼ cup plus ½ cup confectioners’ sugar, divided, 1 can (8 ounces) refrigerated crescent rolls, ½ cup seedless raspberry jam, 2 teaspoons 2% milk. Instructions: Preheat oven to 375 degrees. In a small bowl, beat the cream cheese and ¼ cup confectioners’ sugar until smooth. Unroll crescent roll dough and separate into four rectangles; seal the perforations. Cut each rectangle in half, making eight squares. Transfer squares to a parchment paper-lined baking sheet. Spread 1 tablespoon cream cheese mixture diagonally across each square. Top with 1 tablespoon raspberry jam. Bring two opposite corners of the dough over filling; pinch together firmly to seal. Bake in preheated 375 degree oven for 10-12 minutes or until golden brown. Combine milk and remaining confectioners’ sugar; drizzle over pastries. Serve warm or cool. Refrigerate any leftovers. “Taste of Home 2013 Annual Recipes”, Reiman Media Group, LLC, Greendale, WI, 2012. “Rolling in the dough!”

Bread Recipe #16 - Cinnamon-Swirl Bread

"With lots of cinnamon in every bite" is how I describe this quick bread. I usually double the cinnamon/sugar mixture that goes inside, and sometimes make it without any nuts. The glaze isn't included in the original recipe, but is my addition that seems to be the "icing on the cake (bread)". Ingredients: 1 1/3 cups granulated sugar, 1/2 cup finely chopped pecans or walnuts, toasted, 2 teaspoons ground cinnamon, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 egg, 1 cup milk, 1/3 cup cooking oil. Glaze: 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla, milk. Additonal chopped nuts for sprinkling over glaze, if desired. Instructions: Preheat oven to 350 degrees. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan. In a small bowl, combine 1/3 cup of the sugar, the nuts, and cinnamon; set aside. In a large bowl, combine the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Pour half of the batter into prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a wide rubber scraper down through batter and up in a circular motion to give a marbled effect. Bake in preheated 350 degree oven for 45-50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes before removing from pan to the wire rack to cool completely. To make glaze: Place confectioners' sugar in a small bowl; add vanilla and just enough milk for a drizzling consistency. Drizzle over cooled bread and top with chopped nuts, if desired. Makes 1 loaf. http://www.bhg.com with some of my own changes "Rolling in the dough!"

Bread Recipe #15 - Bacon-Cheddar Corn Muffins

I used cubed ham in place of the bacon in these scrumptious muffins because that's what I had on hand, but either will work. These would be good to pop in your lunch box to either warm up in the microwave or eat cold during that mid-morning need-something-to-get-me-by-until-lunch time. Ingredients: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika, 1 cup fresh corn kernels or frozen corn kernels, thawed, 1 cup (4 ounces) sharp Cheddar cheese, 6 bacon slices, cooked and crumbled (or 1 cup cubed ham), 2 large eggs, lightly beaten, 1 cup buttermilk, 1/2 cup butter, melted. Instructions: Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper liners or spray with cooking spray; set aside. Melt butter and allow to cool slightly. Combine first 7 ingredients in a medium bowl; stir in corn, cheese, and bacon (or ham). Whisk together eggs, buttermilk, and butter in a small bowl; stir egg mixture into cornmeal mixture just until blended (do not overmix). Spoon batter into prepared muffin pan. Bake in preheated 400 degree oven for 15 minutes or until a wooden toothpick inserted in center comes out with moist crumbs clinging. Remove from pan; cool on a wire rack, or eat while still warm. Makes 1 dozen (I found it made 15 muffins but that could be the extra cheese I added and because I used ham instead of bacon). I found this recipe in "Coastal Living" magazine, April 2013, pg. 100. "Rolling in the dough!"

Bread Recipe #14 - Strawberry Streusel Muffins

Chunks of strawberry in every bite along with sweet crunchy streusel make these muffins a breakfast winner. Split open and top with syrup, honey, or strawberry jam/jelly. Ingredients: 2 1/4 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/4 teaspoon salt, 1 1//2 cups chopped fresh strawberries, 2 eggs, lightly beaten, 1/2 cup milk, 1/2 cup sour cream, 1/3 cup vegetable oil. Streusel topping: 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 1/2 teaspoon ground cinnamon, 2 tablespoons cold butter or margarine. Instructions: Preheat oven to 425 degrees. In a large bowl, combine flour, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about two-thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2 1/2 teaspoons over each muffin. Bake in preheated 425 degree oven for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Makes 12 muffins. Presented by Tricia Jaeger on allrecipes.com. "Rolling in the dough!"

Bread Recipe #13 - Crescent Roll Cinnamon Rolls

Craving a cinnamon roll, but don't have the time or the patience to wait for them to rise? Here's a simple and quick alternative. Within 30-40 minutes your taste buds will be satisfied. Ingredients: 1 (8-ounce)package refrigerated crescent rolls, 1 tablespoon butter, melted, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/2 cup powdered sugar, 1/4 teaspoon vanilla, 1-2 teaspoons orange juice or milk Instructions: Preheat oven to 375 degrees. Grease an 8x1 1/2 or 9x1 1/2-inch round baking pan; set aside. Unroll dough (do not separate); press perforations to seal. Brush dough with melted butter. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle over dough. Starting from a long side, roll up dough. Using a sharp knife, slice dough into 1 1/2-inch pieces. Arrange pieces, cut side up, in prepared pan, flattening each roll slightly. Bake in preheated 375 degree oven for 15-18 minutes or until golden. Remove and cool rolls slightly (about 5 min) in pan on a wire rack. Remove from pan. In a small bowl, stir together powdered sugar, vanilla, and enough orange juice or milk to make an icing of drizzling consistency. Drizzle over warm rolls. Serve warm. Makes 8. www.bhg.com, Meredith Corporation, 2013. "Rolling in the Dough!"

Bread Recipe #12 - Orange-Cinnamon French Toast

What I liked about this recipe was that it was simple to make, that it was baked, and finally, that it tasted delicious. I think a little orange zest added to the egg mixture would give it a little more zing. Ingredients: 2-4 tablespoons butter, melted, 2 tablespoons honey, 1/2 teaspoon cinnamon, 3 eggs, 1/2 cup orange juice, 1/8 teaspoon salt, optional, 6 slices bread, additional honey, optional, powdered sugar for sprinkling. Instructions: Preheat oven to 400 degrees; coat the bottom of a 9x13 baking pan with cooking spray. In a small bowl, mix the butter, honey and cinnamon. Pour into the prepared pan and spread to coat the bottom. In a shallow bowl, whisk the eggs, orange juice and, if desired, salt. Dip both sides of bread in egg mixture. Place in prepared pan. Bake in preheated 400 degree oven for 15-20 minutes or until golden brown. Invert onto a serving platter; sprinkle with powdered sugar, if desired and serve with honey. Presented by Bernice Smith, Sturgeon Lake, Minnesota in Taste of Home magazine, Dec/Jan 2013, pg.43. "Rolling in the Dough!"

Bread Recipe #11 - Peanut Butter Chocolate Chip Bread

Again, the great combo, peanut butter and chocolate, makes an appearance in the form of a loaf of bread. A crusty outer layer with a soft middle makes it difficult to eat only one piece. This recipe makes 5 mini loaves, so I cut it in half and made 2 mini loaves and 9 mini muffins (mini muffins only take 15-20 minutes to bake). Ingredients: 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 stick (6 tablespoons) unsalted butter, softened, 1 1/2 cups chunk-style peanut butter, 1 cup firmly packed light brown sugar, 2 large eggs, 1 1/4 cups buttermilk, 1 1/2 cups miniature chocolate chips. Instructions: Preheat oven to 350 degrees. Spray 5 mini loaf pans with cooking spray and flour lightly; set aside. Into a medium bowl sift together the flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer cream together the butter, peanut butter, and brown sugar until well mixed. Beat in the eggs, one at a time, then add the buttermilk. Mix until well combined. Add the flour mixture and beat until just combined. By hand, stir in the chocolate chips. Divide the batter among the 5 pans and bake in preheated 350 degree oven 40-45 minutes, or until a toothpick inserted in middle comes out clean. Remove the breads from the pans and allow to cool on wire racks. Wrap well in plastic wrap and foil and store in refrigerator up to 1 week or freeze for 1 month. I found this recipe on epicurious.com. The recipe was first presented in "Gourmet Magazine", December 1990. "Rolling in the Dough!"

Bread Recipe #10 - Baking Powder Biscuits

These are my favorite biscuits to make along with sausage gravy for a great breakfast - biscuits 'n gravy. Split one in half and spread some butter or your favorite jam or jelly on it. Or, make a peanut butter and jelly sandwich, a fried egg, ham and cheese sandwich, a turkey club...the list is endless. Ingredients: 2 cups all-purpose flour, sifted, 1 tablespoon baking powder, 1/2 teaspoon salt, 4 tablespoons shortening (preferably, butter-flavored), 2/3 - 3/4 cup milk. Instructions: Preheat oven to 450 degrees. In a large bowl mix together flour, baking powder, and salt. Cut shortening in with a pastry blender until mixture resembles coarse crumbs. Add 2/3 cup milk all at once and mix just until dough follows fork around bowl (if still on the dry side, add a little more milk). Turn out on a lightly floured surface and knead for 30 seconds. With a floured rolling pin, roll dough 1/2" thick (1" for higher biscuits). Using a round cutter, press into dough straight down without turning and pull back up. Repeat until dough is used then remove excess dough, leaving round biscuits to be transferred to a baking sheet about 2 inches apart. Bake in preheated 450 degree oven 12-15 minutes or until lightly browned and doubled in size. Serve immediately. Makes 6-8 biscuits, depending on the thickness. "Rolling in the dough!"

Bread Recipe #9 - Gooey Caramel Monkey Bread

Invite all the "monkeys" in to share in this simple and sweet treat. I found it difficult to stop picking a chunk off here and there as I walked by. This would make a great breakfast dessert (don't you have dessert at every meal??) for your family or overnight guests. Ingredients: 2/3 cup granulated sugar, 2 teaspoons cinnamon, 4 cans (10 count each) refrigerated buttermilk biscuits, 10 tablespoons butter, 1 cup packed brown sugar. Instructions: Preheat oven to 350 degrees. Grease or spray a 12-cup fluted tube pan (bundt pan). Mix granulated sugar and cinnamon in a 1-gallon resealable bag. Seperate dough into biscuits; cut each into quarters. Add biscuits to cinnamon/sugar mixture in bag (I found adding a few at a time, shaking, then adding more, works better than adding them all at once). After all biscuits are well coated, place in prepared pan. Sprinkle any extra sugar mixture over biscuits. In a 1-quart saucepan, bring butter and brown sugar to a boil over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuits. Bake in preheated 350 degree oven 30-45 minutes or until golden brown. Cool 5 minutes on wire rack before inverting on serving plate. Pull apart to serve. Makes: 12 servings Presented by Jessica Walker on bettycrocker.com. "Rolling in the dough!"

Bread Recipe #8 - Cornmeal-Chive Drop Biscuits

Need a quick addition to your dinner/supper? These are very simple to mix up, bake, and enjoy. Ingredients: 1 cup all-purpose flour, 1/4 cup cornmeal, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/4 cup cold butter, 2/3 cup buttermilk, 1 tablespoon chives, grated Parmesan cheese (optional). Instructions: Preheat oven to 375 degrees. In large bowl mix flour, cornmeal, baking soda and salt. Cut in the butter until thoroughly mixed in. Stir in buttermilk and chives just until moistened. Drop by 1/4 cupfuls 2 inches apart onto a GREASED baking sheet. Sprinkle some parmesan cheese over each biscuit, if desired (my addition, not in the original recipe). Bake in preheated 375 degree oven for 12-16 minutes or until golden brown. Serve warm (with honey, syrup, jam, jelly, butter, etc). Makes 6 biscuits. "Taste of Home" magazine, December/January 2013, Greendale, WI, pg. 61, submitted by Angela Buchanan, Longmont, CO.

Bread Recipe #7 - Raspberry Breakfast Braid

This is a fairly simple recipe that could be made for your sweetheart on Valentine's Day morning. Other berries can be substituted for the middle. Ingredients: 2 cups biscuit/baking mix, 1 package (3 ounces)cream cheese, cubed, 1/4 cup cold butter, cubed, 1/3 cup 2% milk, 1 1/4 cups fresh raspberries (if using frozen, drain well), 3 tablespoons granulated sugar, 1/4 cup vanilla frosting (I made a glaze of 1 cup confectioners' sugar, 1/4 teaspoon vanilla and enough milk for drizzling consistency). Instructions: Preheat oven to 425 degrees. Place the biscuit mix in a large bowl. Cut in the cream cheese and butter until the mixture resembles coarse crumbs. Stir in the milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. On a greased baking sheet, roll dough into an 18x12 inch rectangle. Spoon the raspberries down center third of dough; sprinkle with sugar. On each long side of rectangle, cut 1-inch-wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across raspberries; seal ends. Bake in preheated 425 degree oven for 15-20 minutes or until golden brown. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave the vanilla frosting on high for 5-10 seconds or until of desired consistency; drizzle over pastry (or mix glaze ingredients together and drizzle). "2013 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, pg 93, presented by Tressa Nicholls, OR. "Rolling in the dough!"

Bread Recipe #6 - Lemon-Thyme Bread

My first bite into this bread left me thinking that the thyme was overpowering (maybe need to cut back a little), but after a few more bites, I decided the combinatin was right. The lemon peel is a good combination with the thyme and the icing further complements the finished product. Ingredients: 1/2 cup butter, softened, 3/4 cup granulated sugar, 1 egg, 1/2 cup buttermilk, 1/2 cup sour cream, 1 3/4 cups all-purpose flour, 2 tablespoons minced fresh thyme (1 tablespoon, if using dried), 1 tablespoon grated lemon peel, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup confectioners' sugar, 1/2 teaspoon minced fresh thyme (1/4 teaspoon dried), 3-4 teaspoons lemon juice (fresh from a lemon is preferred). Instructions: Preheat oven to 350 degrees; grease an 8x4-inch loaf pan. In a bowl, cream butter and sugar until light and fluffy. Beat in egg. In a small bowl, combine buttermilk and sour cream. In another bowl, combine the flour, thyme, lemon peel, baking soda and salt. Add flour mixture alternately with the buttermilk mixture to the creamed butter/sugar combination, beating well after each addition. Transfer to prepared pan and bake in preheated 350 degree oven for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar or make icing as follows: In a small bowl, combine confectioners' sugar, thyme and 3-4 teaspoons lemon juice to achieve a drizzling consistency. Drizzle over cooled bread in desired pattern. "2013 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2012, pg. 91. "Rolling in the dough!"

Bread Recipe #5 - Waffles

This is a basic waffle recipe found in most Betty Crocker cookbooks but with my own addition to make the lighter and fluffier. In place of 1/2 cup of the milk, I substitute 7-up and of course, a little chocolate never hurts (1/2-1 cup mini chocolate chips). My husband's family are second generation maple syrup makers giving us a constant supply of the best waffle topping. Ingredients: 2 eggs, 2 cups all-purpose flour, 1/2 cup vegetable oil or butter, melted, 1 1/4 cups milk, 1/2 cup 7-up, 1 tablespoon granulated or brown sugar, 4 teaspoons baking powder, 1/4 teaspoon salt, mini chocolate chips, if desired. Instructions: Heat waffle iron. Beat eggs with hand beater in medium bowl until fluffy. Beat in remaining ingredients (except chocolate chips) just until smooth. Mix in chocolate chips, if using. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle(s) carefully. Makes about a dozen 4-inch waffles. "Rolling in the Dough!"