Archive for the ‘bread’ Category

Bran Muffins….are you serious?!  Aren’t bran muffins for old people?  Aren’t bran muffins dry and crusty and gross?  Isn’t there a rule about having grey or lavender or blue colored hair before eating these?

No way!! Not with these babies!!  These are soft and moist and delicious and they are seriously my favorite muffin.  I basically lived on these after I had my babies.  They were wonderful….and helpful (if you know I mean).

Refrigerator Bran Muffins

  • 4 c bran flakes
  • 5 c flour
  • 1 1/2 c sugar
  • 1 1/2 c brown sugar
  • 5 tsp baking soda
  • 2 tsp salt
  • 4 eggs, beaten
  • 1 c butter, melted & cooled (or butter shortening or margarine or a mixture of these)
  • 4 c buttermilk

In a large (very large) mixing bowl, combine flour, cereal, sugar, brown sugar, baking soda, and salt.  Stir well.  In another large bowl, combine eggs, buttermilk, and butter.  Stir well.  Add liquids to dry ingredients and stir very well, making sure there are no pockets of flour.  Cover and refrigerate overnight.  Keep batter covered and DO NOT STIR.  Will stay fresh in fridge for up to 6 weeks (but mine never lasts that long!)

When ready to bake: Preheat oven to 400 degrees.  Grease or line as many muffin tins as you want or need.  DO NOT STIR BATTER!  Just scoop batter from the top of the bowl and into prepared tins. You make think that it looks a little questionable.  Trust me…all the good stuff as risen to the top!  Bake for 15-20 minutes or until toothpick comes out clean.

Here it’s been in the fridge overnight:

One scoop taken off the top:

Ready to go in the oven (and that’s my “cold coffee” in the background…lol)

Hot out of the oven:

And butter makes all things good…better!!

I approve

This kiddo approves


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Bacon Bread

I’ve been wanting to post this recipe for a long time, but I haven’t had the “need” to make Bacon Bread before today. (I refrain from making it to often because I could, quite literally, try to eat the whole batch…yikes!) I need to have a need to make it…so I can share it.

You see, my best buddy, Kris, is “losing” her baby girl this week.  No, not to death or illness or anything serious like that….  It’s just that Jesse is finally moving out on her own.  She’s spreading her wings and flying off to live in Kansas City with her best friend.

It is a big deal for Kris.

It is a big deal for Jesse.

Kris isn’t ready for her girl to leave.

Jesse’s been ready to be on her own for a while now.

However, I love both of them very much and I know that this is a life altering experience for them.  So, what can I do about it?  I bake!!  But not just any ol’ thing.  I made them Bacon Bread.  It’s always made with a labor of love.  And I do love them.

And I do love Bacon Bread.  Oh, how I love this cheesy, bacony, ranchy, bready goodness.  And what makes it even more fun…it’s a pull-apart bread.  You get to eat with your fingers and then lick them afterwards.  It’s in the oven as I write this, and my mouth is watering from the smell….

Oh man!  Let’s get on with the recipe.

Bacon Bread

  • 1 recipe of Burger Bun dough
  • 1 pkg dry Ranch dressing mix
  • 1/4 c oil (I use vegetable oil)
  • 1 lb bacon, fried and crumbled
  • 3 c shredded cheddar cheese

Prepare Burger Bun dough up to the first rising.  While dough is rising, fry & crumble bacon.  Drain grease off bacon.  In a medium bowl, mix dry Ranch dressing mix and oil.  Stir well.  Add cooled bacon and cheese.  Stir well again.  When first rising of dough is complete, place dough on floured or greased counter top.  Pinch off or cut off 1 inch chunks of dough and place several in bowl of bacon mix.  Roll each dough piece and place on greased baking sheet.  Continue this process, until you’ve piled all the dough pieces.  Let this rise again for another 30 minutes.  Bake in 400 degree oven for 12-15 minutes, or until golden brown.  Try not to woof it all down in one setting (trust me, it will be hard to restrain yourself!).

Here’s where I’ve cut off pieces with my pastry knife

And in the bowl…

Can you see the yummy herbs from the ranch mix?

All puffy after 2nd rising

Just to make sure it’s done, carefully lift up one piece…see how bread looks done and not gooey?  If it does look a little gooey…pop it back in oven for another couple of minutes.

And now ready for consumption! Man, can you see that crispy bacon and melted cheese?!

Okay, just one more bite….or not….

My taste-tester strongly approves

Jesse, I’m proud of you!  I know that you and Delci are going to do great!  And with your “new” mixer, you better give this try!  lol

Kris, I love you.  And as someone famous once said, “This too shall pass.”  You’re in my prayers, my dear sister from another mister!  Eat the Bacon Bread…it will make you feel better!

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Pizza Rolls

I was inspired by a recipe I found on King Arthur’s website (if you’re a baker…it’s an awesome site for all kinds of baking supplies and recipes) and came up with my own version of pizza rolls.  They were a hit with the kids!
Pizza Rolls
  • 1 Burger Bun Recipe
  • 1 lb Favorite Pizza Meat (sausage, pepperoni, salami, etc)
  • 3 c shredded mozzarella, divided
  • 1-2 c pizza sauce

Preheat oven to 400 degrees.  Make bread according to recipe.  After first rising, spread dough out on a greased surface.  Sprinkle 2 c of cheese over dough.  Layer on meat (I used some pepperoni on half and salami on the other half).  Roll dough jelly roll style….like you would for cinnamon rolls.  Seal end and edges.  Using a sharp knife, cut dough into rolls.  Place on greased baking pan and lightly press down.  Let rise for another 20-30 minutes.  Bake for 10 minutes and then remove from oven.  Top each with a tablespoon of sauce and a sprinkling of cheese.  Bake again for another 2-4 minutes or until cheese is melted.

Here they are before the 2nd rising:

Here’s after they’ve baked for 10 minutes and I’ve topped them with sauce and cheese:

And here’s the final product:

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Calzone…or Stromboli?

I’ve always wanted to know the difference between Calzone and Stromboli.  After my extensive research on Google (you know…the first two links that came up) I discovered that the main difference is that Calzone is supposed to have ricotta cheese…Stromboli doesn’t.  And that Calzone is in a half moon shape where as Stromboli is more of a long rectangular shape.  Both reliable sources said that the terms are used loosely and are pretty much interchangeable though.

So…..what do I call this creation?  What if I’ve been making it all these years without ricotta but making it in a half-moon shape?  What do I do now?!   What do I call this enclosed pizza pie?  Besides, yummy and gooey and delicious and cheesy and awesome…I guess I’ll call it Calzone.  Which is what I’ve been calling it all along.  There may be a time that I actually buy ricotta.  It would be officially a Calzone then.


  • Pizza Crust Recipe
  • 1 lb favorite meat, cooked (hamburger, sausage, bacon, pepperoni, etc)
  • 1 c favorite veggies, chopped (mushrooms, bell peppers, onions, etc)
  • 2 c Mozzarella, shredded
  • 1 can/jar of favorite spaghetti or pizza sauce

Preheat oven to 400 degrees.  Make pizza dough according to recipe.  Stretch out dough into a circle on flat greased pizza pan or cookie.  (letting your dough rest for about 5-10 minutes before this will make it easier to work with)  Add your meat, veggies, and mozzarella on one side of dough, leaving about an 1/2 inch edge.  Fold other half of dough over on top of filling and seal edges…either with a fork or pinching together.  Bake for about 15 minutes or until top is golden brown.  Serve with warmed spaghetti/pizza sauce.

These are also fun to make individualized.  Have fun with it!

The wonderful pizza seasoning I buy at Glenn’s Bulk Foods.

Just look at those spices!

I can’t even begin to describe my love for this:

It’s a bit unnatural probably….but….but….well, I’m not even going to try to explain it.

It’s squishy 😀

I actually divided my dough into 3 parts.  You can see here that I’ve spread this one into a circle and piled on the toppings.  I used sausage, bacon, pepperoni, fresh mushrooms, and mozzarella.

Here’s the pepperoni & mozzarella one.

I also made one with just mozzarella.  Here’s all three of them.  As you can see, I like to pinch my edges rather than using a fork.  Call me lazy…lol  And see that droopy dough on the front calzone?  This was the first one I made, and  I got the dough a little thin and it tore a whole.  So I just tore off a piece of dough from one of the other pieces (before making then into calzones, of course) and stretched it over the whole.  No biggie!

Golden Brown!


Oh…and in case you were wondering about my gourmet marinara sauce….

A whole 98 cents!

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Butter Crescent Rolls

We typically eat out on Sundays because it’s a crazy day, and it’s just easier to grab a hamburger or taco for lunch then having to come home and fix a meal.  However, knowing that tomorrow is Easter, and every place will be packed,  we will be dining at home for Easter Lunch.  I’ll be putting a roast on tonight and Mike requested these, and now that I have my new toy, I can finally make these Crescent Rolls.  It makes such a big batch that I rarely made them in my old mixer.  It was just always easier to make other dinner rolls.  But these babies are oh so yummy….if you like that  yeasty, buttery, melt in your mouth kind of bread thing.  Which I do.  Very much.

And you can freeze these rolls before baking and save them for another meal.  Bonus!

Crescent Rolls

  • 2 pkg yeast (or 2 short tablespoons)
  • 2 c warm milk
  • 1/3 c warm water
  • 1 c sugar
  • 1 c butter shortening
  • 6 eggs
  • 2 tsp salt
  • 9 c flour
  • extra butter

Heat milk, water, and shortening in microwave for about 1 minute or until warm to your wrist.  Combine 2 c flour, yeast and sugar in mixer.  Add milk mixture to flour mixture and mix for about 5 minutes.  Add eggs and salt.  Add rest of flour, 1/2 c at a time, to make firm dough.  Let dough rise until doubled, about an hour.  Divide dough into 4 parts.  Roll into circles, spread with butter, and cut into 8 pizza-style wedges.  Roll up them up and place on greased baking sheet.  At this point, if you’re going to freeze them, just put them right in the freezer.  If you’re going to bake them, let them rise for another 30-45 minutes.  Bake in 400 degree oven for 10-12 minutes. Lightly brush each roll with butter again.  If frozen, let dough rise for about 5 hours before baking.

I had a helper today:

Here we’ve rolled them out, buttered the circle and cut into 8 wedges:

Here they’re rolled up and rising:


And with a little more butter:

These babies are huge once they’ve risen again and baked.  So if you wanted smaller rolls, you could even cut them into 16 wedges instead of just 8. My Momma always kept them big and we would use them as sandwich rolls.  Mmmmmm

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Homemade Flour Tortillas

I know today is St. Patrick’s Day, and I’ve got my green on so that I won’t get pinched!  But I’m not Irish, and I’ve never been a big fan of Irish cuisine, so I’ve got nothin’ in that department.  However, if you are interested in some corned beef and veggies, then come to Wed’s @ CCC tonight.  Cindy’s serving some up for the meal at church tonight!

Well, I’ve still been doing a little research on a project for church and came to realize that flat bread, unleavened bread, is basically a tortilla 😀  Cool.  (Pie crust is also an unleavened bread!)  Bread type dough without the use of yeast.  The last time I tried to make tortillas they came out tasting like some kind of weird-flat-thick-biscuit-tasting-but-looking-like-a-tortilla tortilla.  This recipe came out much, much better!  Mike and I gave my mom a genuine Mexican tortilla press a long time ago and I may just have to “borrow” it back 😀

Flour Tortillas

  • 3 c flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 6 Tbsp butter flavored shortening
  • 1 1/4 c warm water

In mixing bowl, cut shortening into flour, salt, and baking powder.  You can do this using a pastry blender or two knives.  This should look like a course mixture.  With your mixer flat paddle, gradually add in water until soft dough forms…not sticky.  Knead for about 3 minutes longer on medium speed.  Turn out dough onto counter top and split into 12 pieces (for large burrito size tortillas) or 24 (for small soft taco size).  Let dough rest for at least 10 minutes.  When ready to cook, heat up skillet to medium-high heat.  Roll out each piece of dough until very thin and fry in skillet until golden brown. Serve with favorite mexican style meat and toppings.

They’re not quite the perfect circle, but that doesn’t mean anything to me…taste is most important!!

I had mine with Chalupa today for lunch….yummo! and some Monterey Jack cheese, fresh cilantro and salsa 😀

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Easy Lasagna

Want something with gooey cheese and zippy red sauce and yummy pasta?  And it’s way easy to throw together?  Try this:

Easy Lasagna

  • 1 8oz pkg egg noodles, cooked
  • 1 lb ground beef
  • 1 26.5oz can spaghetti sauce
  • 1/2 Tbsp pizza seasoning
  • 1/2 Tbsp italian seasoning
  • 1 c cottage cheese
  • 1 c mozzarella cheese, shredded
  • 1/2 c parmesan cheese, shredded

Preheat oven to 350 degrees.  Cook egg noodles according to package.  Brown ground beef and season with House Seasoning or salt & pepper to taste.  Drain off grease.  In large bowl, mix spaghetti sauce, pizza seasoning, italian seasoning, cottage cheese, mozzarella cheese, browned ground beef and cooked egg noodles.  Mix together and pour into greased 9×13 pan.  Sprinkle top with parmesan cheese.  Bake for 30 minutes.

I also tried my hand at bread without yeast (for another church related project).  I have to admit….I was not pleased with the result.  I’m just too spoiled on yeasty, light & airy bread.  It just came out looking like a giant heavy biscuit. Hmmm…..I’ll share the recipe anyways.  I doctored it by making it into garlic bread, but I still wasn’t impressed.

No Yeast Bread

  • 4 c flour
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1/2 Tbsp baking powder
  • 1/2 Tbsp baking soda
  • 1 1/2 c water
  • 2 tsp vinegar

Preheat oven to 400 degrees.  Combine all dry ingredients in mixing bowl.  Add vinegar to water and then add to flour mixture.  Mix well and knead in mixer for about 3 minutes.  Place on greased baking sheet and form into round loaf.  Using sharp knife, make two large slices on top of loaf, making an “x”.  Bake for 40 minutes.  While still hot, brush top with melted butter.  (I thought this would help tremendously, b/c butter always makes things better, but it really didn’t help it that much….lol).

And on a completely different note….these really are my children but you would’ve NEVER caught me doing this as a kid.  They really do have a lot of their father in them (though thankfully I’ve never actually seen him wear underwear on his head).

And just for the record, all the underwear worn in above photos ARE clean (thank God)

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