I know it's not really the season for pumpkin anymore but I made muffins with this recipe and froze them for a quick morning breakfast for Keith and we've really liked them. I'm calling it healthier because I pulled one of the top rated pumpkin bread recipes on allrecipes.com and substituted several ingredients.
Ingredients:
1 (15 oz) can pumpkin puree
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup water
4 eggs
2 1/2 cups white sugar
2 1/2 cups all purpose flour
1 cup whole wheat flour
1 Tbsp. cinnamon
1/2 Tbsp. nutmeg
1/2 Tbsp. allspice
2 tsp. baking soda
1 1/2 tsp. salt
1/2 cup mini chocolate chips
1/2 cup chocolate chips
Directions:
Preheat oven to 350. Grease pans. In a large bowl combine pumpkin, oil, applesauce, water, eggs, and sugar. Beat until smooth. Blend in flour, cinnamon, nutmeg, allspice, baking soda and salt. Fold in chocolate chips. Bake for 1 hour for bread or about 25-30 minutes for muffins until an inserted knife comes out clean. Cool before removing from pans.
This recipe made a loaf of bread, 12 regular sized muffins and 12 mini muffins.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Tuesday, April 16, 2013
Sunday, October 7, 2012
Pumpkin Cinnamon Rolls
Original Recipe
I didn't use pumpkin pie spice...because I didn' have any, and I didn't want them too pumpkin-y.
Ingredients
1/4 c. warm water
1 package (or 2 1/4 tsp.) active dry yeast (at room temp)
1/3 c. whole or 2% milk
1 large egg, beaten
3/4 c. solid-pack pumpkin puree
1 tbsp. butter, melted
3 1/4 c. flour
1/4 c. brown sugar
1/4. c. granulated sugar
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. pumpkin pie spice
Filling:
1/3 c. (1 stick) butter
2/3 c. granulated sugar
1/4 c. brown sugar
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2-3 tbsp. solid-pack pumpkin puree or pumpkin butter (optional)
Frosting: (I used the cream cheese frosting recipe I posted)
4 oz. cream cheese
1/2 c. (1 stick) butter, softened
Pinch of salt
1 tsp. vanilla extract
1/2 tsp. lemon juice
2 tbsp. whole or 2% milk
2-3 c. powdered sugar
DIRECTIONS: 1. Stir yeast into water in a large bowl. Allow to rest for 5-10 minutes before stirring to combine (it should get thicker and begin to bubble). Stir in the milk, egg, pumpkin, butter, 1 1/4 c. flour, brown sugar, granulated sugar, salt, cinnamon and pumpkin pie spice. Beat vigorously with paddle attachment for 2 minutes. 2. Attach dough hook to mixer. Slowly add the rest of the flour, a little at a time, until the dough is stiff enough to knead. 3. Turn dough onto a floured surface. Knead, adding flour if necessary, until the dough is smooth and elastic. Place dough into a greased bowl (olive oil is fine), turn the dough to coat the entire ball. Cover with plastic wrap and allow to rise until doubled, approximately 1 hour. If the dough is has not doubled by then, allow it to rise for an additional half hour. 4. Meanwhile, prepare the filling by combining the sugars, cinnamon and pumpkin pie spice in a small bowl. Set aside. 5. Transfer the risen dough to a floured surface and roll into a 16"x 12" rectangle. Spread butter and pumpkin over dough. Sprinkle with sugar mixture. Roll into log and cut into 15 slices using a sharp knife or dental floss. Place slices into a 9x13 or two 8 or 9 inch round cake or pie pans. Cover with a towel and let rise until almost doubled, about 45 minutes. 6. Preheat oven to 375 degrees. Bake the for 20-25 minutes or until rolls are golden brown (don't worry if the filling rises and bubbles, it will go down once the rolls have been removed from the oven). 7. While rolls are baking, prepare frosting by beating the cream cheese, butter, vanilla, salt and lemon juice in a medium mixing bowl until smooth. Add the powdered sugar one half cup at a time. If the mixture becomes too thick, slowly add milk one half tablespoon at a time. 8. Remove rolls from oven and let cool on wire rack. Frost 5-10 minutes after removal. Recipe adapted from King Arthur Flour and bakedbree | Makes approximately 12-16 rolls
I didn't use pumpkin pie spice...because I didn' have any, and I didn't want them too pumpkin-y.
Ingredients
1/4 c. warm water
1 package (or 2 1/4 tsp.) active dry yeast (at room temp)
1/3 c. whole or 2% milk
1 large egg, beaten
3/4 c. solid-pack pumpkin puree
1 tbsp. butter, melted
3 1/4 c. flour
1/4 c. brown sugar
1/4. c. granulated sugar
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. pumpkin pie spice
Filling:
1/3 c. (1 stick) butter
2/3 c. granulated sugar
1/4 c. brown sugar
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2-3 tbsp. solid-pack pumpkin puree or pumpkin butter (optional)
Frosting: (I used the cream cheese frosting recipe I posted)
4 oz. cream cheese
1/2 c. (1 stick) butter, softened
Pinch of salt
1 tsp. vanilla extract
1/2 tsp. lemon juice
2 tbsp. whole or 2% milk
2-3 c. powdered sugar
DIRECTIONS: 1. Stir yeast into water in a large bowl. Allow to rest for 5-10 minutes before stirring to combine (it should get thicker and begin to bubble). Stir in the milk, egg, pumpkin, butter, 1 1/4 c. flour, brown sugar, granulated sugar, salt, cinnamon and pumpkin pie spice. Beat vigorously with paddle attachment for 2 minutes. 2. Attach dough hook to mixer. Slowly add the rest of the flour, a little at a time, until the dough is stiff enough to knead. 3. Turn dough onto a floured surface. Knead, adding flour if necessary, until the dough is smooth and elastic. Place dough into a greased bowl (olive oil is fine), turn the dough to coat the entire ball. Cover with plastic wrap and allow to rise until doubled, approximately 1 hour. If the dough is has not doubled by then, allow it to rise for an additional half hour. 4. Meanwhile, prepare the filling by combining the sugars, cinnamon and pumpkin pie spice in a small bowl. Set aside. 5. Transfer the risen dough to a floured surface and roll into a 16"x 12" rectangle. Spread butter and pumpkin over dough. Sprinkle with sugar mixture. Roll into log and cut into 15 slices using a sharp knife or dental floss. Place slices into a 9x13 or two 8 or 9 inch round cake or pie pans. Cover with a towel and let rise until almost doubled, about 45 minutes. 6. Preheat oven to 375 degrees. Bake the for 20-25 minutes or until rolls are golden brown (don't worry if the filling rises and bubbles, it will go down once the rolls have been removed from the oven). 7. While rolls are baking, prepare frosting by beating the cream cheese, butter, vanilla, salt and lemon juice in a medium mixing bowl until smooth. Add the powdered sugar one half cup at a time. If the mixture becomes too thick, slowly add milk one half tablespoon at a time. 8. Remove rolls from oven and let cool on wire rack. Frost 5-10 minutes after removal. Recipe adapted from King Arthur Flour and bakedbree | Makes approximately 12-16 rolls
Wednesday, February 8, 2012
Breadsticks
1 TBS. yeast
1 1/2 cups warm water
Let foam and Add:
2 TBS. sugar
1/2 tsp. salt
3-4 cups flour
Mix and Knead for 3 min. Let rest for 10 min. Grease a cookie sheet. Spread dough out. Cut into desired slices. Let raise 10 min.
Topping:
1/4 cup melted butter
1/4 cup mayo
2 tsp. garlic salt
1/4 cup Parmesan cheese
2 tsp. parsley
Mix together and put on top of dough.
Bake at 350* for 25 min.
1 1/2 cups warm water
Let foam and Add:
2 TBS. sugar
1/2 tsp. salt
3-4 cups flour
Mix and Knead for 3 min. Let rest for 10 min. Grease a cookie sheet. Spread dough out. Cut into desired slices. Let raise 10 min.
Topping:
1/4 cup melted butter
1/4 cup mayo
2 tsp. garlic salt
1/4 cup Parmesan cheese
2 tsp. parsley
Mix together and put on top of dough.
Bake at 350* for 25 min.
Sunday, July 10, 2011
Grandma Grant's Banana Nut Bread/Muffins
Ingredients:
1 cup sugar
1/2 cup softened butter
2 eggs
3 bananas, sliced (2 cups)
2 cups flour
1/2 cup pecans, chopped
1 tsp. baking soda
1/4 tsp. salt
Directions:
Grease muffin tins or 8 1/2" by 4 1/2" metal loaf pan
Cream sugar with butter. Mix in eggs, bananas, flour, pecans, soda, salt. Pour into prepared pan.
Place in cold oven. For bread cook at 300 for 1/2 hours until center comes clean with toothpick. For muffins, bake 325 for about 30 minutes
Cool bread in pan 5 min. on wire rack. Remove from pan and cool.
1 cup sugar
1/2 cup softened butter
2 eggs
3 bananas, sliced (2 cups)
2 cups flour
1/2 cup pecans, chopped
1 tsp. baking soda
1/4 tsp. salt
Directions:
Grease muffin tins or 8 1/2" by 4 1/2" metal loaf pan
Cream sugar with butter. Mix in eggs, bananas, flour, pecans, soda, salt. Pour into prepared pan.
Place in cold oven. For bread cook at 300 for 1/2 hours until center comes clean with toothpick. For muffins, bake 325 for about 30 minutes
Cool bread in pan 5 min. on wire rack. Remove from pan and cool.
Sunday, July 4, 2010
Best Ever Bread Dough
One of the girls I went to college with started this website. Her recipes look really yummy!
Tuesday, March 9, 2010
Bay Biscuits (Red Lobster)
2 1/2 cups Bisquick
4 TBS. cold butter
1 heaping cup grated cheddar cheese
3/4 cup cold milk
1/4 tsp. garlic powder
Topping:
2 TBS. melted butter
1/2 tsp. garlic powder
1/4 tsp. dried parsley flakes
pinch of salt
Preheat oven 400*. Combine Bisquick with cold butter in med. bowl using a pastry cutter. Don't overmix, there should be small chunks of butter about the size of peas. Add Cheese, milk and 1/4 tsp. garlic powder. Mix by hand until combined, but don't overmix. Drop onto greased cookie sheet, using an ice cream scoop. (1/4 cup) Bake 15-17 min.
Melt 2 TBS. butter in a small bowl in the microwave. Stir in 1/2 tsp. garlic powder and parsley and salt. Use a brush to spread over tops of baked biscuits.
4 TBS. cold butter
1 heaping cup grated cheddar cheese
3/4 cup cold milk
1/4 tsp. garlic powder
Topping:
2 TBS. melted butter
1/2 tsp. garlic powder
1/4 tsp. dried parsley flakes
pinch of salt
Preheat oven 400*. Combine Bisquick with cold butter in med. bowl using a pastry cutter. Don't overmix, there should be small chunks of butter about the size of peas. Add Cheese, milk and 1/4 tsp. garlic powder. Mix by hand until combined, but don't overmix. Drop onto greased cookie sheet, using an ice cream scoop. (1/4 cup) Bake 15-17 min.
Melt 2 TBS. butter in a small bowl in the microwave. Stir in 1/2 tsp. garlic powder and parsley and salt. Use a brush to spread over tops of baked biscuits.
Wednesday, November 18, 2009
24 Hour Rolls
2 cups warm water
2 cups flour
1 TBS. salt
1 TBS. yeast
1/2 cup sugar
Combine and let set for 1 hour.
Add:
2 cups warm water
1 TBS. salt
1 cup oil
1 cup sugar
8-10 cups flour
Stir together to make soft dough- it will be slightly sticky. Place in oiled bowl. cover with cloth and let rise 12 hours. Pounching down as needed. Roll dough out in walnut sized rolls. Place on greased cookie sheet at least 2 inches apart. Cover with light cloth and let rise 12 hours. Bake 350* for 15-18 min.
2 cups flour
1 TBS. salt
1 TBS. yeast
1/2 cup sugar
Combine and let set for 1 hour.
Add:
2 cups warm water
1 TBS. salt
1 cup oil
1 cup sugar
8-10 cups flour
Stir together to make soft dough- it will be slightly sticky. Place in oiled bowl. cover with cloth and let rise 12 hours. Pounching down as needed. Roll dough out in walnut sized rolls. Place on greased cookie sheet at least 2 inches apart. Cover with light cloth and let rise 12 hours. Bake 350* for 15-18 min.
Thursday, October 15, 2009
The Best Cornbread
Ingredients:
2 cups Bisquick
4-6 Tbsp. cornmeal
1/2- 1 cup sugar
2 eggs
1 cup milk
1/2 cup melted butter
Directions:
Combine Bisquick and sugar in a mixing bowl. Add eggs and milk. Stir until well blended. Mix in the melted butter. Place in a greased 9" square pan. Bake at 350 for 35-40 minutes
2 cups Bisquick
4-6 Tbsp. cornmeal
1/2- 1 cup sugar
2 eggs
1 cup milk
1/2 cup melted butter
Directions:
Combine Bisquick and sugar in a mixing bowl. Add eggs and milk. Stir until well blended. Mix in the melted butter. Place in a greased 9" square pan. Bake at 350 for 35-40 minutes
Saturday, September 19, 2009
Butterhorns
1 TBS. yeast
1 TBS. sugar
1/2 cup warm water
Combine and let rise.
Melt: 1/2 cup butter in 1 cup milk
Cool and pour over 1/2 cup sugar and 3/4 tsp. salt.
Beat 3 eggs and add to yeast mixture. Stir into milk mixture and add 4- 4 1/2 cups flour. It will be sticky. Stir well and cover and put in refrigerator overnight.
Divide dough in half. Roll out in circle and spread with melted butter. cut into crescents and put on greased cookie sheet. Repeat with other half. Cover and let rise 4 hours. Bake 350* for 12-15 min.
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