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!"