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!"