Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1 medium onion, diced
• 2 tablespoons butter
• 1 tablespoon sugar
• 1/4 cup warm water
• 1 tablespoon yeast
• 1/2 cup milk, scalded and cooled
• 2 eggs
• 4 tablespoons butter, softened
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 cups flour
• Topping: sesame seeds, poppy seeds, Parmesan cheese, herbs, ect…

Directions:

Cut the onion into a fine dice and set aside. Melt the butter in a frying pan, add the onion, and saute over medium low heat for 15 to 20 minutes, or until the onion is very soft and light brown. Stir in the sugar and saute an addition 5 minutes. Let cool to room temperature.

In a mixing bowl, dissolve the yeast in the warm water. Add the milk, 1 egg, butter, sugar, salt, and flour. Stir  to combine, then knead the dough until it’s smooth and elastic – 5 to 10 minutes. Place the dough in a lightly greased bowl, turning to coat all sides, cover it with lightly greases plastic wrap, and let the dough rise until it’s double in bulk, about 2 hours.

Punch the dough down, and knead in the sauteed onions. Shape the dough into a ball, and let it rest for 10 minutes. Divide the dough into 9 equal portions. If making hamburger rolls, shape dough into disks about 3 1/2 inches across and 3/4 inches thick. If making hotdog rolls, shape dough into cylinders about 4 inches in length. Place rolls on a baking sheet about 1 inch apart. Make an egg wash by beating the remaining egg with a little water and brush it on top of the rolls. Sprinkle with desired topped. Cover them with lightly greased plastic wrap, and set aside to rise about 1 1/2 hours.

Bake the rolls in a preheated oven at 350 degrees for 20 minutes, or until they are golden brown. Remove from the oven and cool on a wire rack.

Nutrition:

Substitutions:

Recipe courtesy of King Author Flour.

Read my review of this recipe.

Ingredients:

• 1 3/4 cups flour
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 cup peanut butter
• 1/4 cup shortening *OR: increase peanut butter to 3/4 c.*
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 cup (about 3) mashed ripe bananas
• 1/4 cup chopped peanuts (optional)

Directions:

Spray a loaf pan with non-stick spray. Preheat oven to 350 F.
In a medium bowl, sift together the flour, salt, baking soda, and baking powder. Set aside.
In a large bowl, cream together the peanut butter, shortening, and sugars (about 2 minutes). Add eggs one at a time, beating until well incorporated. Stir in mashed bananas, and mix well. Add dry ingredients, and finally nuts if using.
Pour batter into loaf pan, and bake for 50-60 minutes (until a toothpick comes out clean). Allow to cool before slicing. Great with a thick slather of peanut butter.

Nutrition:

Substitutions:

I used all peanut butter (no shortening) and baked the bread in 4 mini loaf pans.

Recipe courtesy of Cast Sugar.

Read my review of this recipe.

Ingredients:

• 1/2 cup white sugar
• 3 cups all-purpose flour
• 1 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups raisins
• 2 teaspoons caraway seeds
• 2 eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1 cup sour cream

Directions:

Preheat oven to 350 degrees. Grease a two loaf pans, four mini loaf pans, or a 9 inch round cake pan.

In a mixing bowl, combine flours, sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared pan and pat down. Cut a 4×3/4 inch deep slit in the top of the bread. Sprinkle with additional sugar.

Bake for 65 to 75 minutes (loaf or cake pan) or 25 minutes (mini-loaves) or until a toothpick comes out clean.. Let cool and turn bread onto a wire rack.

Nutrition:

Substitutions:

Recipe courtesy of AllRecipes.

Read my review of this recipe.

Ingredients:

• 1 1/4 cups chopped pecans, divided
  
• 1/4 cup butter, softened
  
• 8 ounces cream cheese, softened
  
• 1 cup sugar
  
• 2 large eggs
  
• 1 1/2 cups whole wheat flour
  
• 1 1/2 cups all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 cup buttermilk
  
• 1 1/2 cups mashed very ripe bananas (1 1/4 lb. unpeeled bananas, about 4 medium)
  
• 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350°. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 5 to 10 minutes or until toasted and fragrant, stirring every 2 to 3 minutes.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine both flours with baking powder, baking soda, and salt; gradually add to the butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.

Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

Makes 2 loaves.

Nutrition:

Substitutions:

I think this banana bread could have benefited from a teaspoon of cinnamon.

Recipe courtesy of MyRecipes.com

Read my review of this recipe.

Ingredients:

• 4 cups whole wheat flour
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups buttermilk

Directions:

Preheat the oven to 400 degrees and grease a baking sheet.

Combine the dry ingredients in a mixing bowl and stir in enough buttermilk to make a fairly soft dough. Turn on to a work surface dusted with whole wheat flour and knead lightly until smooth. Form the dough int a circle, about 1 1/2 inches thick. Lay on the baking sheet and mark a deep cross in the top with a floured knife. Alternatively, the load can be divided into 4 smaller loafs (called farls). Shape into circles and mark cuts in the top, same as with the larger loaf.

Bake for about 45 minutes, about 20 minutes for the farls, or until the bread is browned and sounds hallow when tapped on the base. Cool on a wire rack. If a soft crust is preferred, wrap the load in a clean dishtowel while cooling.

Nutrition:

Substitutions:

I always have to use a lot more buttermilk than the recipe calls for – about 2 1/2 cups total.

Recipe courtesy of Irish Food & Cooking.

Read my review of this recipe.

Ingredients:

• 2 cup rolled oats
• 2 cup whole wheat flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons honey
• 2 tablespoon vegetable oil
• 2 cup milk

Directions:

Preheat oven to 450 degrees.
Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

Nutrition:

Substitutions:

I made the bread into rolls (the recipe makes 12 nice sized rolls). I had to add extra flour (a couple tablespoons) to get the dough to form.

Recipe courtesy of AllRecipes

Read my review of this recipe.

Ingredients:

• 3 cups all-purpose flour
• 2 (1/4 ounce) packages active dry yeast
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1/4 cup nonfat dry milk
• 1 1/4 cups warm water (105 to 115 degrees F)
• 1 large egg slightly beaten
• 8 tablespoons butter melted
• 2 tablespoons butter flavored vegetable shortening

Directions:

Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add 1/2 of the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below.

Allow batter to rise until doubled in bulk, about 1 hour. Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes. In preheated 400 degree F oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter.

Makes 12 rolls.

Nutrition:

Substitutions:

I omitted the dry milk and used milk instead of water. I also used regular shortening rather than butter flavored. Try these rolls with whipped butter – either with honey or brown sugar.

Recipe courtesy of www.recipegoldmine.com

View my experience with this recipe.

Ingredients:

Brioche Dough:

• 1 packets active dry yeast
• 1/3 cup warm (to touch) milk
• 2 cups all-purpose flour
• 1 teaspoons salt
• 2 large eggs, at room temperature
• 1/8 cup granulated sugar
• 1 1/2 sticks butter, at room temperature but still slightly firm

Goo:

• 2 sticks butter
• 2 cups brown sugar, firmly packed
• 1/2 cup honey
• 1/2 cup cream
• 1/2 cup water

Rolls:

• 1/2 cup brown sugar, firmly packed
• 2 teaspoons cinnamon
• 1 cup pecans (optional)

Directions:

Brioche Dough:

Combine the yeast, water and milk in the bowl of a stand mixer fitted with the dough hook and stir with a wooden spoon until the yeast is dissolved. Add the flour and salt. Start the mixer on low and mix until the flour is incorporated. The mixture will be fairly dry. Scrape the sides and bottom of the bowl with a rubber spatula. With the mixer on low, add the eggs, then the sugar. Increase the speed to medium and beat for about 3 minutes, until the dough forms a ball. Decrease the speed of mixer to low and begin adding the butter, 2 tablespoons at a time, beating until each piece is almost incorporated before adding the next. Beat until the dough is very soft, like a batter. Increase the speed to medium-high and continue beating until the dough pulls a way from the sides of the bowl, about 10 minutes.

Transfer the dough to a clean bowl, cover with plastic wrap and let rest in a warm place until doubled in volume, about 40 to 60 minutes. Deflate the dough by lifting it up around the edges and letting it fall with a slap into the bowl.

Cover the bowl with new plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours. Then leave the covered dough in the refrigerator to chill overnight.

Goo:

In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water.

Rolls:

Pour the goo mixture into a 9 x 13 baking dish. If desired, sprinkle half of the pecans on top of the goo.

Roll the chilled dough into a rectangle about a 1/4 inch thick on a flour dusted work surface. Mix together the sugar, cinnamon, and half of the pecans (if desired) in a bowl. Sprinkle the dough with the sugar mixture, leaving a 1-inch border strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can.

Using a serrated knife, trim a tiny bit from the ends of the roll. Cut the log into 1-inch thick buns, about 15 to 16 buns. Fit the buns in the prepared pan,leaving some space between them. Lightly cover the pan with a piece of waxed paper and set the pan in a warm place until the buns have doubled in volume, about 2 hours. They will be puffy and touching each another.

Preheat oven to 350 degrees F.

Remove the waxed paper and place the pan on a baking sheet. Bake the buns for 30 minutes or until puffed and golden brown. Remove from the oven and let the buns rest for 10 minutes before before inverting them onto a serving platter. The glaze will be very hot and sticky so be extremely careful.

Makes 18 rolls.

Nutrition:

Substitutions:

I began mixing the brioche dough by hand, and then switched to a hand mixer. I also only used about 1 sticks of butter total in the dough.

Recipe courtesy of www.foodnetwork.com

View my experience with this recipe.

Ingredients:

• 1 3/4 cups all-purpose flour
• 2/3 cup sugar
• 1 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg (or more to taste)
• 1/4 teaspoon cinnamon (or more to taste)
• 2 cups mashed ripe bananas
• 1/3 cup butter
• 2 tablespoons milk
• 2 eggs

Directions:

Preheat oven to 350 degrees. Grease a 8 x 4 x 2 loaf pan.

Combine 1 cup of the flour, the sugar, baking powder, salt, nutmeg and cinnamon. Add mashed bananas, butter and milk. Beat with mixer on low to blend, then high for 2 minutes. Add eggs and remaining flour, stir until blended.

Pour batter into prepared pan. Bake for 55-60 minutes or until toothpick inserted in center comes out clean.

Makes 1 loaf.

Nutrition:

Substitutions:

I added a teaspoon of vanilla extract and skipped the cinnamon and nutmeg.

Recipe courtesy of The Amish Cook