Breads

Skillet Cheese Bread

Published on by carol lou

This recipe is worth trying, even if you avoid yeast at all costs!  I have made this recipe numerous times and each time it comes out great.  Trust me on this – easy to prepare and so much better than anything you can purchase in the store.  Hot, cheesy and delicious – you will be a hero in the kitchen after making my Skillet Cheese Bread.

 

 

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Skillet Cheese Bread

Ingredients

  • 2 cups flour
  • 1/2 cup warm water
  • 1 1/2 teaspoons yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 tablespoon Italian seasoning
  • 1/2 cup shredded Italian cheeses

Instructions

  1. In the bowl of your food processor, insert the dough blade.  Mix the warm water and yeast in a measuring cup and let stand for five minutes.  Add the flour, honey, olive oil and salt to the bowl of the food processor.  Slowly add the water with the yeast and process until the dough no longer sticks to the sides of the bowl.  Continue to process for one minute to knead the dough.  In a medium size cast iron skillet drizzle 1 - 2 tablespoons of olive oil.  Put the dough in the pan, flip the dough so both sides are covered with oil.  Cover with plastic wrap and let rise for 40 minutes.  Preheat oven to 425 degrees.  Punch the dough down in the pan after 40 minutes.  Press to fill the pan and dimple with thumb prints.  Sprinkle with Italian seasoning and cover with shredded cheese.  Bake for 20 minutes or until the edges are golden.  Remove from oven, cool a few minutes.  Place bread on a cutting board. Slice and enjoy.

    -

    No food processor?  Not a problem.  Combine water and yeast as above.  Place the flour, honey, olive oil and salt in a large mixing bowl.  Make a well in the middle of the flour mixture, pour in the water/yeast mixture.  Slowly stir to combine, once all of the dry ingredients are incorporated, knead dough on a hard surface for 5-7 minutes, until the dough is smooth.  Continue as above placing dough in the oiled skillet. 


Apple Crisp Muffins

Published on by carol lou

I am a fan when it comes to quick and easy recipes.  I have had this recipe for years and just this past week brought it out since I had purchased a few too many Granny Smith apples.  The name says it all – it tastes like Apple Crisp in a muffin.  The dough is more like cookie dough than a muffin batter.  You fil the muffin cups full and pat the mixture into the cups.  The results – a dense almost cookie like muffin with the crunch and apple goodness of apple crisp.  If you are a fan of apple crisp, you must try these muffins. 

Update: 

I just received this comment from one of my readers and wanted to pass along – I always love to hear comments and this one you might want to try:

Hi Carol
Tried the apple crisp muffins! Used applesauce instead of oil and 1/2 less sugar. They were outstanding!

 

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Apple Crisp Muffins

Servings 16

Ingredients

  • 3 1/2 cups flour
  • 3 cups peeled and diced apples
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/4 cups canola oil
  • 2 eggs,, lightly beaten
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.  Grease and flour muffin pan.  In a large bowl combine the flour, apples, sugar, salt, baking soda and cinnamon.  Stir in the oil, eggs, pecans and vanilla extract. Dough will be very stiff - stir until all of the dry ingredients are well incorporated.  Fill muffin cups to the top.  Bake 30 minutes.  Cool pan on a wire rack for 5 minutes before removing muffins.  

Cheddar Herb Biscuits

Published on by carol lou

Cheddar Herb Biscuits are the perfect accompaniment to winter soups and stews.  The trick I found to making flaky thick biscuits is in the formation of each biscuit.  I roll the dough and then fold the dough to create four layers.  The result is a thick, flaky biscuit.  Perfect to serve alone or top with your favorite jam or preserves. 

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Cheddar Herb Biscuits

Servings 10

Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons chilled unsalted butter, cubed
  • 2 tablespoons vegetable shortening
  • 1/2 cup shredded sharp Cheddar cheese
  • 2 tablespoons finely chopped chives
  • 3/4 cup milk
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Combine the flour, baking powder and salt in a food processor.  Add the butter and shortening and pulse until the butter and shortening are in small bits (you can also do this step, if you prefer, with a pastry cutter, I use the food processor since it is quick and easy). Pour flour mixture into a large mixing bowl.  Mix in the cheese and chives. Add the milk and stir until just moistened.  Dust your work surface with flour  Turn the dough out onto the surface and knead a few times.  Roll the dough until it is 1/2 in thick rectangle.  Fold the short ends of the rectangle in to meet the middle, fold in half to create four layers.  Roll the dough to 1/2 inch thick.  Cut with a greased 2 1/2 inch biscuit cutter.  Place biscuits on baking sheet, brush with melted butter.  Bake 12 - 15 minutes or until golden brown.  

Holiday Pecan Rolls

Published on by carol lou

 The month of parties has arrived.  Holiday Pecan Rolls are perfect for a holiday brunch, office treat or gifts for your neighbors.  

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Holiday Pecan Rolls

Servings 16

Ingredients

  • DOUGH
  • 3 - 3 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup warm water
  • 1 package dry yeast
  • 1/2 cup milk
  • 3 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 1 egg, beaten
  • FILLING
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 3 teaspoons cinnamon
  • TOPPING
  • 3/4 cup brown sugar
  • 1/2 cup heavy cream
  • 1 cup chopped pecans

Instructions

  1. Grease 16 muffin cups.  DOUGH - In a stand mixer with a dough hook or in your food processor, combine 3 cups flour and salt.   Combine yeast with the warm water and set aside.  Heat milk, sugar and butter - put in a microwave safe cup - heat on high for 50 seconds.  Slowly pour the milk mixture into the flour mixture.  Add egg,  then add the yeast mixture.   Process for approx. two minutes until the dough pulls away of the bowl.  Add additional flour if the dough does not pull away from the sides of the bowl. Place dough in a large greased bowl, cover and let rise for 30 minutes.  Combine the topping ingredients, brown sugar, cream and pecans.  Divide this mixture into the 16 greased muffin cups.  Once the dough has risen, roll into a 8 x 20 inch rectangle on a lightly floured surface.  Spread the butter over the dough and sprinkle with the cinnamon sugar mixture.  Roll lengthwise, pinch edges to seal, cut into 16 pieces.  Place one roll into each of the prepared muffin cups.  Cover and let rise for 30 minutes.  Preheat oven to 350 degrees.  Bake the rolls for 18 - 20 minutes.  Immediately invert the pans onto foil lined baking sheets.  Tap the pans slightly and the rolls will pop out of the pans. Scrape any remaining topping mixture onto the rolls.  These are great served warm or at room temperature.

Cranberries, Cranberries, Cranberries

Published on by carol lou

This is the time of year that cranberries start cropping up everywhere, in recipes, markets, and advertisements.

cranberry fun facts

Cranberries – Here are a few fun facts-

  • Cranberries are one of the few fruits native to North America.
  • The 5 states known for growing cranberries are: Massachusetts, Wisconsin, New Jersey, Oregon, and Washington.
  • Cranberries have small pockets where air seeps into that allows them to float.
  • Cranberries do not grow in water.
  • Cranberries are approximately 90% water.
  • Cranberries are typically in season from October until December.
  • Only about 5% of cranberries are sold fresh while the rest are turned into cranberry juice, sauce, etc.
  • November 22 is National Cranberry Relish Day.
  • Americans consume 400 million pounds of cranberries each year. 20 percent are eaten during Thanksgiving week.
  • The cranberry is one of three fruits native to North America. The other two are the Concord grape and the blueberry.
  • There are approximately 333 cranberries in a pound, 3,333 cranberries in one gallon of juice, 33,333 cranberries in a 100-pound barrel.
  • Cranberries can be stored in the refrigerator for up to one month, or in the freezer for up to nine months.

So, I thought I would bring out a few fun recipes using this native fruit.

On a recent trip to Napa Valley we had a delightful brunch at the CIA Copia in downtown Napa.  There we were served cheddar biscuits with ham and pepper jelly.  I am going to make these over with holidays with Cranberry Red Pepper Relish.  Cranberry Red Pepper Relish is the perfect accompaniment to ham or poultry.  Try is on a turkey sandwich – delicious!

Cranberry Red Pepper Relish

5 from 1 vote
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Cranberry Red Pepper Relish

makes 1 1/2 pints

Ingredients

  • 2 red peppers, seeded and finely diced
  • 2 cups cranberries, coarsely chopped
  • 1 medium onion, chopped
  • 3/4 cup sugar
  • 1 small jalapeno pepper, minced, seeds removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. In a saucepan combine all ingredients.  Bring to a boil and simmer for 30 - 40 minutes, stirring occasionally.  Cool and store in the refrigerator. Terrific served with poultry or ham.

 

Cranberry Anadama Bread

My mom always loved to bake Anadama Bread.  This version, I added the addition of cranberries. This simple loaf of flour, cornmeal, yeast, and molasses has graced New England kitchens for years where it originated.  This hearty bread is great for sandwiches, and good with any number of soups. The molasses and cornmeal make for a sweet and nutty aroma while it bakes, which carries over into the flavor.

 

5 from 1 vote
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Cranberry Anadama Bread

Servings 2 loaves

Ingredients

  • 1 orange peel, grated
  • 1/4 cup sugar
  • 1 1/2 cups fresh cranberries
  • 2 pkgs. dry yeast
  • 1/2 warm water
  • 1/2 tsp. sugar
  • 1 tablespoon flour
  • 2/3 cup yellow cornmeal
  • 2 1/2 cups boiling water
  • 1/4 cup butter
  • 1/2 cup molasses
  • 1 1/2 teaspoon salt
  • 7 cups flour

Instructions

  1. Mix together the orange peel, 1/4 cup sugar and cranberries in a food processor, pulse 5 - 6 times until the cranberries are evenly chopped.  Dissolve yeast in the warm water.  Stir in `1/2 teaspoon sugar and 1 tablespoon of flour, set aside until bubbly.  Stir cornmeal slowly into the boiling water, stirring constantly, and cook until thickened.  Stir in the butter, molasses and salt.  Cool to lukewarm.  Insert dough hook on stand mixer, add cornmeal mixture and stir until lukewarm.  Add yeast, cranberry mixture and flour - one cup at a time.  When the dough has formed and pulling away from the sides of the bowl, turn into a greased bowl and cover.  Let rise for 50 minutes.  Grease two 9 x 5 inch loaf pans. Turn dough out onto floured surface and knead slightly.  Divide dough into two pieces and place each into greased loaf pans. Cover and let rise for one hour.  Preheat oven to 350 degrees.  Bake loaves for 45 minutes, cool on racks. 

Cranberry Wild Rice

Roasted duck and wild rice was always on our holiday table when I was growing up.  This recipe is a great accompaniment to all poultry and especially during the holidays when everything is just a bit more festive.   It is also great cold as a salad, add cook turkey or chicken to the salad and you have a terrific lunch or main course.  Serving a crowd?  This recipe doubles easily.

5 from 1 vote
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Cranberry Wild Rice

Ingredients

  • 4 cups chicken broth
  • 2 cups wild rice blend (wild rice and brown rice)
  • 1 tablespoon butter
  • 1 shallot, minced
  • 1 stalk celery, diced
  • 1/2 cup dried cranberries
  • 1/2 treaspoon ground cinnamon
  • grated zest of 1/2 orange
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 cup chopped pecans
  • salt and pepper, to taste

Instructions

  1. Cook rice as directed on package using the chicken broth for the liquid.  Remove from heat.  Preheat oven to 350 degrees. In a saucepan, saute shallot and celery in butter. Add dried cranberries, cinnamon, orange zest, thyme, sage and pecans.  Mix into rice mixture.  Salt and pepper, to taste.  Spoon into a casserole dish, bake covered for 20 minutes.  Serve.

 

Pumpkin Orange Marmalade Bread

Published on by carol lou

Now is the time for everything pumpkin.  This recipe includes orange marmalade, a great combination and perfect for fall.  Make two – enjoy one now and freeze one for the busy month ahead. 

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Pumpkin Orange Marmalade Bread

Ingredients

  • 2 1/4 cups flour
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 4 1/2 teaspoons pumpkin pie spice
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups canned pumpkin
  • 4 eggs
  • 1/2 cup unsalted butter, melted
  • 1/3 cup orange marmalade
  • 3 tablespoons orange liqueur or orange juice
  • Marmalade Glaze
  • 2 tablespoons orange marmalade
  • 1 tablespoon orange liqueur or orange juice

Instructions

  1. Preheat oven to 350 degrees.  Grease one 9 x 5 inch loaf pan. In a large mixing bowl, combine the eggs, pumpkin,marmalade, melted butter and orange liqueur until well combined.  Add the dry ingredients and mix until thoroughly combined.   Pour into prepare loaf pan. Bake for 65 - 70 minutes or until a pick comes out clean.  Remove from oven.  Let cool in pan for 10 minutes.  Remove from pan.  Top with glaze and cool.

    To make the glaze, mix together the 2 tablespoons of orange marmalade and  tablespoon of orange liqueur.


 

 

 

Cheesy Cheddar Flatbread

Published on by carol lou

With the seasons transitioning and the cooler temperatures on the horizon, I am looking forward to cool crisp days, perfect for soup and chilis.  What I love to serve alongside a steaming bowl of soup is Cheesy Cheddar Flatbread.  A perfect accompaniment for fans who love grilled cheese sandwiches with their tomato soup; you will love Cheesy Cheddar Flatbread with your soup.  Looking for a great appetizer?  Spread orange marmalade on the warm bread, a perfect pairing with a great glass of wine.  You can also top the warm cooked flatbread with your favorites; caramelized onions and toasted pine nuts would be delicious.  

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Cheesy Cheddar Flatbread

Ingredients

  • 1 1/2 cups warm water
  • 2 teaspoons sugar
  • 1 package active dry yeast
  • 3 1/4 - 3 3/4 cups flour
  • 1 teaspoons salt
  • 2 tablespoons olive oil
  • 2 cups sharp cheddar cheese
  • olive oil, for brushing on the dough

Instructions

  1. Using a stand mixer with a dough hook, combine water, sugar and yeast in mixing bowl and let stand for 10 minutes.  Add the 3 1/4 cups flour, salt and olive oil.  Combine on low speed until a soft dough is formed, add additional flour slowly to the  dough, the dough is perfect if it pulls away from the bowl and clings to the dough hook.  Knead for 3 minutes.  Add the Cheddar cheese and knead an additional 1 minute.  Place dough in a greased bowl, cover, and left rise for 1 - 2 hours.  Preheat oven to 450 degrees, place a baking stone in the oven.  Divide dough into 4 pieces, pat each piece until you have approximately a 10 inch circle.  Brush top of dough with olive oil.  Place dough on hot baking stone oil side down, brush top with oil.  Bake for 5 - 6 minutes, flip dough and bake an additional 2 - 3 minutes.  Cut into wedges or strips to serve.

Easy Pull-Apart Bread

Published on by carol lou

I am a avid bread baker but I have to admit I do not post many of my recipes.  Many are very time consuming and when yeast is involved I know by doing my research, many of you are not interested in complicated recipes or scared of baking with yeast.  I think I finally have a recipe that is so user friendly; you too will be making bread like a pro.  Here is what you need; one bowl, one wooden spoon, and a bread pan.  Of course, you will need a few measuring utensils and other kitchen staples! The rest is as easy as can be.  Mix and rise in one bowl, pat out on your counter, cut, put in the loaf pan, rise and bake.  As far as bread making goes – this is as easy as it gets.  Give it a try, I know you will not be disappointed!

Pat the dough and cut into rectangles/ dip the dough in melted butter and place in pan/finished dough in pan

 

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Easy Pull-Apart Bread

Ingredients

  • 1/2 cup solid vegetable shortening
  • 1 teaspoon salt
  • 6 tablespoons sugar, divided
  • 1/2 cup boiling water
  • 1 package active dry yeast
  • 1/2 cup warm water
  • 2 3/4-3 cups flour
  • 1 egg, well beaten
  • 4 tablespoons butter,melted

Instructions

  1. In a large mixing bowl combine shortening, salt, and 5 tablespoons sugar - pour the 1/2 cup boiling water over these ingredients.  In another small bowl, combine the yeast, remaining 1 tablespoon sugar and warm water; stir and let stand until foamy, 10 minutes.  After 10 minutes, add one cup of flour to the shortening mixture, stir well,  Add the egg and stir until well blended.  Stir in the yeast mixture and remaining flour to form a soft dough.  Cover and let rest for 45 minutes.  Grease one 9 x 5 bread pan.  After the dough has risen, punch dough down.  Dust your work surface with flour and turn out the dough.  Pat the dough into a rectangle 1/4 - 1/2 inch thick.  Cut the dough into 5 inch  by approx. 4 inch rectangles.  Dip each piece of dough in the melted butter and place in the pan standing up. Repeat with the remaining dough.  Cover pan and let rest until doubled in size.  Preheat oven to 350 degrees.  Bake for 30 - 35 minutes or until golden brown.  Cool 10 minutes and carefully remove from pan. 

Cranberry Orange Muffins

Published on by carol lou

These Cranberry Orange Muffins are studded with cranberries and pecans and topped with a crust of sugar.  This recipes is one of my one-bowl wonders; everything is mixed in one bowl – quick and easy.  After they are baked I dipped them is a orange juice sugar glaze and dipped them into coarse sanding sugar.  This last step is optional but it certainly gives these muffins a yummy sweet appearance.

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Cranberry Orange Muffins

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup dried cranberries
  • 1/2 cup chopped pecans
  • grated rind and juice from one orange
  • 1/3 cup sugar for the glaze
  • coarse sanding sugar for topping

Instructions

  1. Preheat oven to 350 degrees. Grease 18 muffin cups. In a large mixing bowl, combine the first seven ingredients with a hand held mixer. Beat at medium speed until just combined and all dry ingredients have been incorporated. Stir in the cranberries, pecans and grated rind from one orange.  Spoon batter into prepared muffin pan, bake for 25 minutes.  

    Combine the orange juice and 1/3 sugar and bring to a boil.  Dip the tops of the cooked muffins in the glaze and then dip the tops into the coarse sugar, if desired. 

Strawberry Biscuits

Published on by carol lou

It is strawberry time and I just could not pass up the wonderful strawberries at the Farmers Market this week.  There is an incredible difference between fresh from the farm berries and those that you find in the plastic boxes in the grocery stores.  The strawberries I have been buying the last few weeks at the market are sweet, deep red. and mouth-watering delicious.  I bought two pints and decided I would make one of my favorite biscuit recipes and toss in the strawberries.  So good warm from the oven.

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Strawberry Biscuits

Ingredients

  • 2 1/4 cups flour
  • 1/4 cup sugar
  • 1 tablespoons baking powder
  • 14 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup heavy cream, plus 1 tablespoon for the top
  • 1 cup strawberries, chopped
  • sugar for dusting the top

Instructions

  1. Preheat oven to 425 degrees.  In a large mixing bowl, combine flour, sugar, baking powder, and salt.  Cut butter into small pieces and add to the dry mixture.  Using a pastry blender combine until the butter is in very small pieces.  Toss in the strawberries.  With a spatula fold in the 1 cup of heavy cream until the mixture just comes together.  Using your hands, gently combine the dough until it forms a ball.  Do not overwork the dough.  Place dough on a floured board and pat to 3/4 inch thickness.  Cut with 2 -1/2 inch biscuit cutter or floured glass.  Place biscuits on a parchment lined baking sheet.  Brush biscuits with remaining tablespoon of cream and sprinkle with sugar.  Bake 12 - 15 minutes, biscuits will be brown around the edge and oozing strawberry juices.  Cool slightly, serve.