Category Archives: Quick Breads

Sour Cream Cinnamon Rolls


FOR THE ROLLS:

  • 2 Tablespoons Packed Light Brown Sugar
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 6 Tablespoons Butter, Divided
  • ½ cups Sour Cream
  • ¼ cups Whole Milk

 

FOR THE FILLING:

  • ½ cups Packed Light Brown Sugar
  • 1 teaspoon Cinnamon
  • 4 Tablespoons Butter, Melted

 

FOR THE FROSTING:

  • 1 ounce, weight Cream Cheese, At Room Temperature
  • 2 Tablespoons Butter, At Room Temperature
  • ½ teaspoons Vanilla
  • 1 cup Powdered Sugar

Heat the oven to 350 F and spray an 8-inch cake pan with non-stick cooking spray.

In a medium bowl add the brown sugar, flour, baking powder, baking soda, and salt. Whisk to combine. Dice 2 tablespoons of the butter into small cubes and rub it into the flour mixture until it looks like coarse sand. Set aside.

Melt the remaining 4 tablespoons of butter (in the microwave for 30 seconds at a time, or over low heat in a saucepan) and then combine it with the sour cream and milk. Pour the mixture over the flour and stir until just combined. Set aside while you prepare the filling.

In a small bowl combine the sugar, cinnamon and butter until it forms a smooth paste. Set aside while you roll out the dough.

Lightly flour a work surface and turn out the dough. Press it into a rough square that is 1/4-inch thick. Spread the filling evenly over the dough. Carefully roll the dough into a log then slice into 1-inch rolls.

Place the rolls into the prepared cake pan leaving a little room between the rolls for them to expand while baking. Bake for 20 to 25 minutes, or until the rolls are golden brown, puffed, and spring back when gently pressed in the center. Cool for 5 minutes then turn the rolls out of the pan. The easiest way to do this is to turn the rolls out onto a large plate – just place your serving plate on top of the pan and flip them over.

While the rolls bake, prepare the frosting. Whisk together the cream cheese, butter and vanilla until smooth. Slowly add in the powdered sugar until the frosting is your preferred thickness. You may add more if you like the frosting more stiff.

While the rolls are still warm spread the frosting over the top.  Serve warm or at room temperature.  Enjoy!

Blueberry Zucchini Bread


  • ¾ cups All-purporse Flour
  • ¾ cups Whole Wheat Flour
  • ½ teaspoons Salt
  • ⅛ teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • 1-½ teaspoon Ground Cinnamon
  • 2 whole Eggs
  • ½ cups Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • ½ cups Sugar
  • ½ cups Light Brown Sugar
  • 1-¼ cup Shredded Zucchini
  • 1 cup Blueberries (fresh Or Frozen, Thawed, And Rinsed)
  • 2 Tablespoons Cinnamon Sugar (optional)

Preheat oven to 350ºF. Spray 9×5 bread pan with baking spray.

In a medium bowl, whisk together the flours, salt, baking soda, baking powder, and cinnamon.

In large bowl, beat together the eggs, oil, vanilla, and sugars with a whisk. Fold in the grated zucchini. Mix in the flour mixture with a wooden spoon. Gently fold in the blueberries.

Pour into the loaf pan. Sprinkle the top with cinnamon sugar mixture, if desired.

Bake 50-55 minutes, or until a knife comes out clean. After cooling for 20 minutes in the pan, turn out from the pan and cool completely on a wire rack.

Excellent Raised Doughnuts



1/2 cup warm (not hot) water
2 pkg. active dry yeast (if cake yeast (2) is used, water should be lukewarm)
3/4 cup lukewarm milk
1/4 cup sugar
1 tsp. salt
4 to 4 1/2 cups sifted all-purpose flour
1/3 cup shortening
2 eggs

GLAZE:
1-2 tbsp. warm water (thicker is better on this glaze so add carefully)
1/2 tsp. vanilla
1 cup sifted confectioners’ sugar

Directions
1 SOAK . . yeast in 1/2 cup warm (not hot) water- 5 minutes.
TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.

2 SCALD…The milk. NOTE: I like melting the Crisco in the warm milk first.

3 POUR . . . milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is only warm & not too hot to kill the yeast or scramble the eggs before you proceed.

4 ADD . . . 1 cup of flour, eggs and yeast mixture. Beat until smooth.

5 ADD . . . remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.

6 KNEAD . . . until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).

7 ROLL OUT . . . dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge, Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.

8 LET RISE… on the board until very light (40-60 minutes).

9 DROP . . . into deep hot fat (325° – 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.

10 DRAIN . . . on absorbent paper. While still warm, glaze with glaze above or dust each doughnut with granulated or confectioners’ sugar.

11 NOTE: This recipe is not recommended for use with self-rising flour.

Cheesy Bacon Pull Aparts


Ingredients

  • 1  egg
  • 2  tablespoons milk
  • 1  (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
  • 1  (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
  • 3  oz. (3/4 cup) shredded Cheddar cheese
  • 1/4  cup finely chopped green onions (4 medium)

Directions

  1. 1Heat oven to 350°F. Spray 11×7- or 12×8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
  2. 2Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
  3. 3Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

 

Pumpkin Bread


ingredients

  • 3 cups  sugar
  • 1 cup  cooking oil
  • 4 eggs
  • 3-1/3 cups  all-purpose flour
  • 2 teaspoons  baking soda
  • 1-1/2 teaspoons  salt
  • 1 teaspoon  ground cinnamon
  • 1 teaspoon  ground nutmeg
  • 2/3 cup  water
  • 1 15-ounce can  pumpkin

directions

1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2×3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.

2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.

3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).

Raisin-Nut Pumpkin Bread: Prepare bread as above, except fold 3/4 cup raisins and 3/4 cup chopped walnuts into batter after pumpkin has been added.

Baking Powder Biscuits


Ingredients: 2 cups flour
1 teaspoon salt
2/3 cup milk
3 teaspoons baking powder
2 – 4 tablespoons shortening
Directions: Sift dry ingredients – cut shortening into dry mixture until it is like coarse
corn meal. Add enough milk while stirring with a fork to make a soft dough that
can easily be handled. Knead lightly 1/2 minute. Roll out to about 1/2 – 1″
thickness. Cut and place on greased cookie sheet. Bake at 450 for 12-15
minutes.

 

Doughnuts From Refrigerated Biscuit Dough


  • 1 can refrigerated biscuit dough (any brand)
  • 1 quart vegetable oil
  • 1 cup sifted confectioners’ sugar
  • 3 to 4 tablespoons maple syrup
  • Clean pop bottle lid
  • Small mixing bowl
  • Mixing spoon
  • Heavy pan for deep frying
  • Paper towels for draining
  • Serving dish

    • Cut centers out of biscuits with clean pop bottle lid. Save centers and fry seperately from doughnuts.

  • In a small mixing bowl, mix together powdered sugar and maple syrup until no longer lumpy. Set aside.
  • In heavy pan or deep fryer, fry two to three doughnuts at a time until golden brown; turn and fry second side until golden brown. Remove from oil and place on paper towel to get off excess grease.  Temp should be about 375 for best results.
  • Immediately dip in maple glaze. Put on serving dish and serve immediately.  OR as an alternative, just coat them in sugar and enjoy.  Couldn’t get much simpler than that!

    • Amish Friendship Bread


    "Amish Friendship Bread", with cinna...

    Image via Wikipedia

    By request I’m adding some traditional Amish and German recipes from my repertoire over the coming days.  I will start with this one.  I used this one many years ago and kept it going, it make great muffins.  Enjoy and don’t forget to have fun with these!

    Do not be afraid to try something new.  I have yet to post any complicated recipes so no need to worry that something is too difficult.  If it’s too difficult, I don’t do it! ;)

    Amish Friendship Starter

    1 cup sugar

    1 cup milk

    1 cup all-purpose flour

    Combine the ingredients in a large deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly ajar or place a piece of cheesecloth over the container and secure with a rubberband. Store at room temperature. Stir every day for 17 days. On day 18 do nothing. On days 19, 20 and 21 stir. On day 22, stir and add 1cup of flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25, and 26 stir. On day 27 add 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Stir. You should now have about 4 cups of starter. Give 2 friends each 1 cup and keep 2 cups for yourself. Use 1 of the two cups in the Amish Friendship Bread recipe and use the other to keep the starter going. When you give the starter away include these instructions:

    Keeping a starter going: Do not refrigerate and do not use a metal spoon when stirring the starter. On day 1 (the day you receive the starter), do nothing, On days 2, 3 and 4 stir. On day 5 stir in 1 cup flour, 1 cup sugar, and cup milk. Pour mixture into large glass mixing bowl; cover lightly. The mixture will rise. On days 6, 7, 8, and 9 stir. On day 10 stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Stir. Give 2 friends each 1 cup. Keep for yourself 1 cup to make Friendship Bread and one cup to keep the starter going.

     

    Amish Friendship Bread
    1 cup starter
    2/3 cup vegetable oil
    2 cups all-purpose flour
    1 cup sugar 3 eggs
    1 1/2tsp baking powder
    1-1 1/2 tsp. cinnamon
    1/2 tsp. vanilla
    1/2tsp salt
    1/2 tsp. baking soda
    Your choice of raisins, chocolate chips, nuts, seeds, apples, dates etc.

    Combine all ingredients and mix well. Place batter in well greased and sugared 9x5x3 inch loaf pan. Bake at 350*F for 45-50 minutes. Cool 10 minutes before removing from pan.

    Bisquick Cheese Bread


    This is great as a loaf because you can slice and butter more easily.  If you mix in some of your favorite herbs you will have something similar to the wonderful biscuits that the Schwan’s man brings…. :)  I’ll add a photo for you later!  Promise.

     

    Ingredients:
    1 egg
    1 1/2 cup milk
    3 3/4 cups Bisquick baking mix
    1 cup Cheddar cheese – shredded

    Directions:

    Preheat oven to 350 degrees F. Beat egg on low speed. Add remaining ingredients and beat 1/2 minute medium speed until blended. Pour batter into a greased 9 x 5-inch loaf pan. Bake 1 hour or until golden brown.