Old-Fashioned Cake Doughnuts

February 5, 2013 by Leave a Comment

I buckled! After months of begging I gave in and made the gang doughnuts, but not just any doughnut, it just simply had to be a cake doughnut. Why?! Well, because I made the mistake of stopping in at our local doughnut shop to have me a bigfat cake doughnut covered in frosting. Yes, frosting! As much as I loved it, I much prefer old-fashioned glazed doughnuts, but my alltimefavorite would be maple. I will take a nice cold box of chocolate milk with that too! What about you?

So with love, I set out to make a cake doughnut, since these were for the kids and all. ;) And of course I had no selfish ambition whatsoever- wink wink.

There is nothing and I mean nothing like a fresh warm doughnut drizzled covered with glaze. The tender, moist inside, with the crispy outside covered in glaze sent our taste buds through the roof.

 

Old-Fashioned Cake Doughnuts
 
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Author:
Serves: Yields approx.16

Ingredients
Doughnut Dough
  • 4 cups organic unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 large eggs, room temp.
  • 1 cup evaporated cane juice organic sugar or reg. white sugar
  • ¼ cup unsalted butter, melted
  • 1 cup almond milk or regular milk
  • oil for frying
Glaze
  • 2 cups powdered sugar
  • 3 tablespoons unsweetened almond milk or regular milk
  • 1 teaspoon pure vanilla extract

Instructions
  1. In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg; whisk.
  2. In a standing mixer, beat eggs at high speed until frothy. Gradually beat in sugar. Continue beating at high speed approx. 5 minutes until thick. Reduce speed to low; beat in melted butter and almond milk.
  3. Beat in flour mixture until well blended, adding a little extra flour (1-2 tablespoons) if dough is too sticky. (Dough should be somewhat sticky, but not sticking badly to your hands and spoon when removing it from the mixer. A little stickiness is normal.)
  4. Place dough in a glass or plastic bowl, cover dough with plastic wrap. Refrigerate at least 3 hours or until well chilled. (I left mine overnight.)
  5. Heat enough oil to cover the doughnuts. Heat oil to 375 degrees F.
  6. Let’s make the glaze by combining in a medium sized bowl, powdered sugar, 3 tablespoons almond milk and 1 teaspoon vanilla extract. Stir well until smooth; set aside.
  7. Roll dough out onto a lightly floured surface to approx. 3/8 – inch thickness. Cut dough with a floured 3-inch doughnut cutter; repeat with remaining dough. Reroll remainder dough; repeat.
  8. Place doughnuts and doughnut holes in hot oil. Cook approx. 3 minutes or until a golden brown, turn often. Remove doughnuts with a metal slotted spoon; drain on a cooling rack. Place aluminum foil underneath the rack or a large baking sheet to catch the grease. Fry remaining doughnuts and holes. Drizzle glaze over warm doughnuts; decorate with sprinkles or chocolate chips.

 

Ingredients

  • 4 cups organic unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs, room temp.
  • 1 cup evaporated cane juice organic sugar or reg. white sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup almond milk or regular milk
  • oil for frying

Glaze

  • 2 cups powdered sugar
  • 3 tablespoons unsweetened almond milk or regular milk
  • 1 teaspoon pure vanilla extract

Directions

  1. In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg; whisk.
  2. In a standing mixer, beat eggs at high speed until frothy. Gradually beat in sugar. Continue beating at high speed approx. 5 minutes until thick.  Reduce speed to low; beat in melted butter and almond milk.
  3. Beat in flour mixture until well blended, adding a little extra flour (1-2 tablespoons) if dough is too sticky. (Dough should be somewhat sticky, but not sticking badly to your hands and spoon when removing it from the mixer. A little stickiness is normal.)
  4. Place dough in a glass or plastic bowl, cover dough with plastic wrap. Refrigerate at least 3 hours or until well chilled. (I left mine overnight.)
  5. Heat enough oil to cover the doughnuts. Heat oil to 375 degrees F.
  6. Let’s make the glaze by combining in a medium sized bowl, powdered sugar, 3 tablespoons almond milk and 1 teaspoon vanilla extract. Stir well until smooth; set aside.
  7. Roll dough out onto a lightly floured surface to approx. 3/8 – inch thickness. Cut dough with a floured 3-inch doughnut cutter; repeat with remaining dough. Reroll remainder dough; repeat.
  8. Place doughnuts and doughnut holes in hot oil. Cook approx. 3 minutes or until a golden brown, turn often. Remove doughnuts with a metal slotted spoon; drain on a cooling rack. Place aluminum foil underneath the rack or a large baking sheet to catch the grease. Fry remaining doughnuts and holes. Drizzle glaze over warm doughnuts; decorate with sprinkles or chocolate chips.

Original recipe from: food.com

Adpted recipe/photos by: My Crowded Kitchen 

 

 

 

Filed Under: Bread/Rolls, Breakfast, Desserts Tagged With: , , ,

Pita Bread ~ Budget Friendly Recipe

November 6, 2012 by 7 Comments

Oh heavens! Do you know how long I’ve wanted to make pita bread?! For ages. But I kept putting it off.  ”Oh how sorry I am - you hot, fresh, delicious, pita you. Come to momma!” I have a new food crush. Yes, it’s that stinkin’ good! You know what else? I took these babies and used them for a pizza crust the next day for the kiddos and let me tell you, I got smiles all around. They each had their own individual sized pizza. Pizza + Pita = Yummy and happy tummies! Next time I’ll double the recipe, for sure. I can honestly say,  I will never buy another pre packaged pita again. These also freeze well too. So, kinda a double duty if you will… budget/freezer friendly.  Enjoy!

November is the month of Thankfulness on MCK. Do you write a Thankful post? Want to share it? I would love for you to come link up with us every Thursday for the month of November.

5.0 from 2 reviews

Pita Bread ~ Budget Friendly Recipe
 
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Pita Bread
Author:
Recipe type: Bread
Serves: Yields 15 pitas

Ingredients
  • 3 cups warm water
  • 1 teaspoon white sugar
  • 4½ teaspoons active dry yeast
  • 2 teaspoons sea salt
  • 3 tablespoons olive oil
  • 6 cups unbleached all-purpose flour
  • 1 tablespoon salted butter, melted
  • 1 teaspoon garlic powder

Instructions
  1. Preheat oven to 500 degrees F.
  2. In a small bowl combine yeast and sugar, stir in 1 cup warm water. Let rest approx. five minutes until dissolved/foamy.
  3. In a large bowl, combine flour salt; whisk together. Make a large well in the center.
  4. Measure out two cups of warm water, add olive oil; set aside.
  5. Slowly pour yeast mixture into the middle of the well, stir flour while pouring. Slowly stir in the remainder of the water/olive oil. Dough will be really sticky.
  6. Coat a large bowl with approx. 2 tablespoons olive oil. Place dough in greased bowl and turn to coat top. Cover with plastic wrap and a clean dish towel.
  7. Let rise in a warm place approx. 1 hour or until doubled in size. Punch down dough and divided into 15 equal pieces. Shape dough into balls. Cover and let rest approx. 15 minutes.
  8. Roll each ball out on a well floured surface. flatten each dough ball into approx. a 5 inch circle.
  9. Place pita dough disks 2 inches apart onto a greased baking sheet.
  10. In a small bowl, combine 1 tablespoon of melted butter with 1 teaspoon garlic powder. Brush on top of each pita. Bake in a preheated 500 degree F. oven for 8-10 minutes or until pitas are lightly brown.

Notes
To make more healthier, you can use whole wheat flour or use ½ unbleached all-purpose and ½ whole wheat flour.

Ingredients

  • 3 cups warm water
  • 1 teaspoon white sugar
  • 4 1/2 teaspoons active dry yeast
  • 2 teaspoons sea salt
  • 3 tablespoons olive oil
  • 6 cups unbleached all-purpose flour
  • 1 tablespoon salted butter, melted
  • 1 teaspoon garlic powder

Directions

  1. Preheat oven to 500 degrees F.
  2. In a small bowl combine yeast and sugar, stir in 1 cup warm water. Let rest approx. five minutes until dissolved/foamy.
  3. In a large bowl, combine flour salt; whisk together. Make a large well in the center.
  4. Measure out two cups of warm water, add olive oil; set aside.
  5. Slowly pour yeast mixture into the middle of the well, stir flour while pouring. Slowly stir in the remainder of the water/olive oil. Dough will be really sticky.
  6. Coat a large bowl with approx. 2 tablespoons olive oil. Place dough in greased bowl and turn to coat top. Cover with plastic wrap and a clean dish towel.
  7. Let rise in a warm place approx. 1 hour or until doubled in size. Punch down dough and divided into 15 equal pieces. Shape dough into balls. Cover and let rest approx. 15 minutes.
  8. Roll each ball out on a well floured surface. flatten each dough ball into approx. a 5 inch circle.
  9. Place pita dough disks 2 inches apart onto a greased baking sheet.
  10. In a small bowl, combine 1 tablespoon of melted butter with 1 teaspoon garlic powder. Brush on top of each pita. Bake in a preheated 500 degree F. oven for 8-10 minutes or until pitas are lightly brown.

Adapted Recipe/Photos By: My Crowded Kitchen

Original Recipe By: Soup Bowl West Pg. 87

This post is shared at:

Recipes For My Boys 11/8/12

Michelle’s Tasty  Creations 11/8/12

Clever Chicks 11/6/12

 

 

Filed Under: Bread/Rolls, Budget Friendly Tagged With: , ,

Jalapeno Cheese Bread

October 31, 2012 by Leave a Comment

We love spicy food! Can’t get enough of it. The spicier the better. These loaves are a favorite in our home. We had a rainy day, perfect for bread making. I decided to pull out a recipe that I had adapted for Cheese Bread. Coach would have me buy Jalapeno Cheese Bread every time I’d go to the store when we were newly married. He’d take it to work and share with Uncle Phil. I knew I had to do something, so I set out to find or adapt a recipe that he’d love equally as well. Coach was really excited to come home and find that I was making his very favorite bread, Jalapeno Cheese. I almost wasn’t able to get the picture for today’s post. He devoured 1/2 the loaf in one setting. These two, huge, round loaves don’t last but a day and a half at my place. Enjoy!

Jalapeno Cheese Bread
 
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Jalapeno Cheese Bread
Author:
Recipe type: Bread

Ingredients
  • 2 cups warm milk 100-110 F.
  • 2 teaspoons sea salt
  • 2 cups medium cheddar cheese + extra for topping loaves
  • ¾ cup sliced jalapenos + extra for topping loaves
  • 3 tablespoon white sugar
  • 1 cup warm water 100-110 F.
  • 2¼ teaspoons active dry yeast
  • 7 cups bread flour

Instructions
  1. In a small bowl, combine 1 tablespoon sugar, yeast and 1 cup water; let stand 5 minutes or until yeast is foamy.
  2. Next, in a standing mixer, combine warm milk, salt, cheese, jalapenos and (two) tablespoons sugar.
  3. Add Yeast mixture to cheese mixture.
  4. With the dough hook attached, slowly stir in 1 cup of bread flour at a time. With the dough hook still attached, knead in mixer for approx.10 minutes. (Dough will be sticky.)
  5. Grease a large bowl, place dough in greased bowl and turn dough over to coat top. Cover bowl with plastic wrap and a clean kitchen towel. Let rise approx. 1 hour or until doubled in bulk.
  6. Punch dough down, divide and shape into two, 16 inch round disks. Top disks with jalapenos and cheddar cheese.
  7. Place disks onto a large greased baking sheet. Cover and let rise again approx. 1 hour.
  8. Bake in a preheated 375 degree F. oven for 40-50 minutes or until browned on top.
  9. Loaves should sound hollow when tapped on the bottom. Remove disks from baking sheet and cool on wire racks.

 

Ingredients

  • 2 cups warm milk 100-110 F.
  • 2 teaspoons sea salt
  • 2 cups medium cheddar cheese + extra for topping loaves
  • 3/4 cup sliced jalapenos + extra for topping loaves
  • 3 tablespoon white sugar
  • 1 cup warm water 100-110 F.
  • 2 1/4 teaspoons active dry yeast
  • 7 cups bread flour

Directions

  1. In a small bowl, combine 1 tablespoon sugar, yeast and 1 cup water;  let stand 5 minutes or until yeast is foamy.
  2. Next, in a standing mixer, combine warm milk, salt, cheese, jalapenos and (two) tablespoons sugar.
  3. Add Yeast mixture to cheese mixture.
  4. With the dough hook attached, slowly stir in 1 cup of bread flour at a time. With the dough hook attached, knead in mixer for approx. 10 minutes. (Dough will be sticky.)
  5. Grease a large bowl, place dough in greased bowl and turn dough over to coat top. Cover bowl with plastic wrap and a clean kitchen towel. Let rise approx. 1 hour or until doubled in bulk.
  6. Punch dough down, divide and shape into two, 16 inch round disks. Top disks with jalapenos and cheddar cheese.
  7. Place disks onto a large greased baking sheet. Cover and let rise again approx. 1 hour.
  8. Bake in a preheated 375 degree F. oven for 40-50 minutes or until browned on top.
  9. Loaves should sound hollow when tapped on the bottom. Remove disks from baking sheet and cool on wire racks.

 

Adapted Recipe/Photo by My Crowded Kitchen

Original Recipe For Cheese Bread by Soup Bowl West Pg. 77

This post is shared at:

Weekend Potluck 1/4/13

 

 

 

 

 

Filed Under: Bread/Rolls, Budget Friendly Tagged With: , , ,

Blueberry Pumpkin Muffins

October 4, 2012 by 6 Comments

I’m so excited about fall, it gives me more of an excuse to use pumpkin! Although I use pumpkin throughout the whole year, because, I. love. it. so. much! I found this recipe in Honey’s recipe box.  She cut it out from an old magazine and never made them to my knowledge. I adapted it with lots o’ love.  I was a little hesitant about blueberries with pumpkin, but the results were absolutely amazing!

Almost Friday, almost Friday! I’m really looking forward to the weekend, how about you? Any great plans?

Blueberry Pumpkin Muffins
 
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Bluberry Pumpkin Muffins
Author:
Recipe type: Muffin
Serves: Yields 6 Texas Sized Muffins

Ingredients
For The Muffin
  • ⅓ cup unsalted butter
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup pumpkin
  • ¼ cup milk
  • 1⅔ cups all-purpose unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • 1 tablespoon flour
  • 1 cup frozen blueberries
For The Streusel Topping
  • 2 tablespoons all-purpose unbleached flour
  • 2 tablespoons salted butter, room temp.
  • 2 tablespoons light brown sugar
  • 1 tablespoon white sugar
  • sugar in the raw

Instructions
  1. Preheat oven to 350 degrees F. confection setting
  2. In a standing mixer, beat ⅓ cup butter, 1 cup light brown sugar, 1 teaspoon vanilla. (10 minutes)
  3. Beat in egg.
  4. In a small bowl, combine pumpkin and milk. Set aside
  5. In a medium sized bowl, whisk together 1⅔ cups flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
  6. Alternately add flour mixture & pumpkin/milk mixture to creamed mixture. Beat.
  7. In a small bowl, toss blueberries with 1 tablespoon flour. Set aside.
  8. Make streusel topping by combining 2 tablespoons salted butter, 2 tablespoons flour, 2 tablespoons light brown sugar and 1 tablespoon white sugar with a fork or pastry blender.
  9. Scoop approx. 2 tablespoons into each space of the Texas sized muffin pan. Push approx. 4-5 blueberries into batter for each muffin; top each with an additional 2 tablespoons of batter, 4-5 more blueberries, streusel topping and approx. ¼ teaspoon of sugar in the raw for each muffin top.
  10. Bake approx. 20-25 minutes or until a toothpick inserted in the center comes out clean.

 

 Ingredients

For The Muffins

  • 1/3 cup unsalted butter
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup pumpkin
  • 1/4 cup milk
  • 1 2/3 cups all-purpose unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 tablespoon flour
  • 1 cup frozen blueberries

For The Streusel Topping

  • 2 tablespoons all-purpose unbleached flour
  • 2 tablespoons salted butter, room temp.
  • 2 tablespoons light brown sugar
  • 1 tablespoon white sugar
  • sugar in the raw

 Directions

  1. Preheat oven to 350 degrees F. confection setting
  2. In a standing mixer, beat 1/3 cup butter, 1 cup light brown sugar, 1 teaspoon vanilla. (10 minutes)
  3. Beat in egg.
  4. In a small bowl, combine pumpkin and milk. Set aside
  5. In a medium sized bowl, whisk together 1 2/3 cups flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
  6. Alternately add flour mixture & pumpkin/milk mixture to creamed mixture. Beat.
  7. In a small bowl, toss blueberries with 1 tablespoon flour. Set aside.
  8. Make streusel topping by combining 2 tablespoons salted butter, 2 tablespoons flour, 2 tablespoons light brown sugar and 1 tablespoon white sugar with a fork or pastry blender.
  9. Scoop approx. 2 tablespoons into each space of the Texas sized muffin pan. Push approx. 4-5 blueberries into batter for each muffin; top each with an additional 2 tablespoons of batter, 4-5 more blueberries, streusel topping and approx. 1/4 teaspoon of sugar in the raw for each muffin top.
  10. Bake approx. 20-25 minutes or until a toothpick inserted in the center comes out clean.

This post was shared at:

Salt Tree 10/15/12

The Chicken Chick 10/20/12

 

 

Filed Under: Bread/Rolls

Pumpkin Streusel Loaves

September 14, 2012 by 2 Comments

Happy Friday! I’m So happy it’s Friday. I really look forward to the weekends, how about you? One of my very favorites, pumpkin bread! Last weekend, I took my original pumpkin recipe a step farther by adding a little somethin’ somethin’ streusel on the tops, so glad I did! I no sooner talked naughty about the weather the other day in one of my posts and it’s started to cool down, just a tad, but I’ve turned off my air conditioning in the house, so that’s a good thing. Thank.you. weather! We are really looking forward to the fall. I love all the beautiful colors fall brings with the tree leaves changing, the wonderful apple, pear and pumpkin smells coming from the oven, the hot spiced cider, raking up leaves with the kids and then jumping in them, etc. Oh, and did I mention… The candy that comes along in Oct. No, Tiff! This is your conscience, rememberrrr you’re watching your waistline. “Oh, yeah, thanks a lot conscience for reminding me.” :(

 

Pumpkin Streusel Loaves
 
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Pumpkin Streusel Loaves
Author:
Recipe type: Bread
Cuisine: American
Serves: Approx. 12 slices

Ingredients
For The Bread
  • 1 cup vegetable oil
  • 3 cups white sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups 100% pure pumpkin
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
For The Streusel
  • ½ cup salted butter
  • 1 cup all-purpose flour
  • ½ cup light brown sugar
  • pinch of cloves, ground nutmeg, cinnamon
  • ¼ cup old fashioned oats
  • ¼ cup sliced almonds, optional

Instructions
  1. Preheat oven to 350 degrees F.
  2. In a standing mixer, cream vegetable oil and sugar together.
  3. Next beat in eggs, vanilla and pumpkin.
  4. Sift together 3 cups flour, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon, cinnamon, 1 teaspoon ground cloves, and 1 teaspoon ground nutmeg.
  5. Slowly stir in flour mixture to cream mixture.
  6. Spoon pumpkin mixture into two greased loaf pans.
  7. Let’s make the streusel. In a medium sized bowl, combine ½ cup butter, 1 cup flour, ½ cup light brown sugar, pinch of ground cloves, ground nutmeg, cinnamon, old fashioned oats and sliced almonds (optional) with a fork or pastry blender.
  8. Top each loaf evenly with streusel. Bake for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean.

Notes
Once baked these loaves freeze very well if wrapped properly. Get a head start on your holiday baking. To freeze wrap each loaf in plastic wrap, then in foil. Or wrap in plastic wrap then in a Ziploc freezer bag. To serve, bring loaves to room temp.

 

 

 

 

 

 

 

 

 

 

 

Filed Under: Bread/Rolls

Buttermilk Biscuits

June 25, 2012 by 6 Comments

Here’s a quick and easy biscuit recipe that my family loves. This one comes from grandma Honey’s recipe box. Hot, out of the oven, slapped with some buttah, drizzled with honey, oh yea!

Yields approx. 12 two-inch biscuits

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 3/4 cups buttermilk
  • 5 tablespoons salted butter, melted

Directions

  1. Preheat oven to 450 degrees F.
  2. In a medium bowl, combine flour, baking soda and baking powder. Sift into a large sized bowl.
  3. Make a well in the center of flour mixture. Pour in melted butter and buttermilk. Stir with a fork just until moistened.
  4. Turn dough out onto lightly floured surface and knead gently 10 times (No More) Roll dough out dough to approx 1/2-inch thickness. Cut out biscuits with a 2-inch biscuit cutter or desired sized cutter or edge of glass dipped in flour.
  5. Bake on ungreased baking sheet for 10-12 minutes.
Filed Under: Bread/Rolls, Buttermilk Biscuits, Money Saving Recipe

Apple Bread With Streusel Topping Recipe

May 17, 2012 by 9 Comments

I made this a few months ago and forgot all about it. I do that ya know. I make most, if not all my recipes in advance, that way I’m not rushing to make something for a post the night before. I always have a few goodies in my back pocket. The thing I remember most about this bread was the aroma of the caramel extract beating in the mixer with the butter and sugar. It made the whole house smell heavenly. In fact, my bestie came in and said, “What are you baking it smells so wonderful.” I hadn’t even started baking the bread. What she smelt was the butter, caramel and sugar beating in the mixer. I even ran up stairs to grab something and the aroma reached that far. I also loved the tart apples throughout the bread and the cinnamon streusel topping. It was oh so yummy the next day, reheated, with a slab of buttah on it!

Ingredients For Bread:

  • 1/2 cup butter, salted, room temp.
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 teaspoons caramel extract
  • 2 eggs, room temp
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 2 1/4 cups all-purpose flour
  • 2 granny smith apples, peeled cored and chopped

Ingredients For Streusel Topping:

  • 4 tablespoon all-purpose flour
  • 4 tablespoons brown sugar
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons butter, salted, room temp.
  • 2 tablespoon old fashioned oats

Directions:
Preheat oven 350 degrees F. Confection Setting
1. In your standing mixer, beat butter, sugars, and extract until light and fluffy. (about 8-10 minutes) Next, beat in eggs. Meanwhile peel, core and chop apples.
2. In a medium sized bowl, whisk together flour, baking soda, and cinnamon. On low speed, slowly stir in flour mixture to creamed mixture just until combined.
3. Make streusel topping by combining flour, sugars, cinnamon, butter and oats with a fork or pastry blender. Pour mixture into a greased bread pan, top with streusel. Bake in a preheated 350 degree F. oven for 50 minutes or until toothpick inserted in the middle comes out clean.

Shared at:
foodonfriday 5/24/12
countrymommacooks 5/19/12
recipesformyboys 5/17/12

Filed Under: Aplle Bread With Streusel Topping, Bread/Rolls

Blueberry Almond Streusel Topped Muffins

April 19, 2012 by 10 Comments

I just couldn’t help myself, I can’t stay out of the kitchen. Even with all that’s happening over here, the kitchen was calling my name. I’m out of my funk, and have stopped feeling sorry for myself and the situation. You can’t keep a strong woman down for long. I think this latest situation put the icing on the cake for me. I needed time to reflect and adjust to what’s to come financially. I’ve put my big girl panties on and I’m ready to face this head on.

Here’s my latest as of yesterday. Blueberry Almond Streusel Topped Muffins. The kids loved them and I love that they only have 1/4 cup sugar for the batter. It makes me feel good knowing that there’s not a lot of sugar in them. I’m totally feelin’ like a super mom. Yeah, it doesn’t take much. {shoulders shrugged} I REALLY feel like that when everyone gets dressed for the day, teeth are brushed, and hair is combed. When this happens, I really feel like a super star! What can I say, It’s five against one. Does that count?! Ha!

Yields 1 dozen

Ingredients
1 3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1 egg
3/4 cup evaporated milk
1/3 cup vegetable oil
1 teaspoon almond extract
1 cup fresh or frozen blueberries, if using frozen thaw
1/3 cup sliced almonds

Streusel Topping
2 tablespoons butter, salted
3 tablespoons brown sugar
1 tablespoon sugar
3 tablespoons all-purpose flour
1 tablespoon sliced almonds

Directions
Preheat oven 350 degrees F.
1. Make streusel topping by combining butter, brown sugar, sugar, flour and almonds in a small bowl with a fork or pastry blender. Set aside.
2. In a medium sized bowl, whisk flour sugar, baking powder, salt; make a well in the center.
3. In a small bowl, whisk egg, milk, oil and extract. Add to dry ingredients. Stir quickly just until moistened.
4. Gently fold in blueberries and sliced almonds. Line muffin tin with 2 1/2 inch paper baking cups and scoop bluberry muffin mixture evenly into each one, top each one with streusel topping. Bake 20-22 minutes or until a toothpick inserted  comes out clean.

 In a medium sized bowl, whisk flour sugar, baking powder, salt; make a well in the center. In a small bowl, whisk egg, milk, oil and extract. Add to dry ingredients. Stir quickly just until moistened.

Gently fold in blueberries. Dough is sticky.

Next, fold in sliced almonds.

Scoop muffin mix into lined muffin tin, top with streusel and bake in a preheated 350 degree F. oven for 20-22 minutes or until toothpick inserted in the center comes out clean.
Shared at:
salttree 4/23/12
Filed Under: Blueberry Almond Streusel Topped Muffins, Bread/Rolls

Cheesy Onion Garlic Rolls

March 14, 2012 by 5 Comments

This is a super easy recipe that is sure to please, if you like onion, garlic breath, that is. You wouldn’t want to make these on a first dinner date. Bwahaha! I just totally had an imagine in my head of a first date after eating these. Awkward! I originally got the dough recipe from Sarah, over at A Thrifty Mom. Who graciously let me share it with all of you. I took the original dough recipe and put a spin on it. These freeze really well too, and that’s supper for those hectic nights. Yields approx. 25 rolls

Ingredients for dough
2 cups warm water
2 tablespoons active dry yeast
1/2 cup sugar
3 eggs, whipped
3/4 cup butter, salted
6 cups all-purpose flour

Ingredients for onion filling
1 large sweet onion, chopped fine
1 tablespoon butter, salted
3 garlic cloves, minced

Extra ingredients for topping dough
3 tablespoons butter, salted, melted
4 cups cheddar cheese, shredded

Directions
1. In a large bowl, combine warm water yeast and sugar, whisk. Let yeast set for a couple minutes.
2. In a small bowl, whip three eggs.
3. Melt 3/4 cups butter on stove top or microwave.
4. Add whipped eggs & melted butter to yeast mixture.
5. Slowly start to whisk in flour 1 cup at a time. Dough will be very sticky! Scrape down sides and cover with a piece of plastic wrap sprayed with non-stick cooking spray & cover with a clean dish towel. Set aside in a warm place for 60 minutes. Meanwhile while dough is rising, saute onions with 1 tablespoon butter in a medium sized skillet, over medium heat for about 20 minutes; or until onions reach a light golden brown color. Add garlic to onions and cook just until fragrant. Set aside.
6. Once dough has risen, take off towel & plastic wrap, sprinkle a bit of flour over the top of dough and punch it down to get the air out. generously flour a 20×20 work space. Roll dough out into a 20×20 square on your work surface, brush dough with 3 tablespoons melted butter. Sprinkle onion garlic mixture & cheese evenly over the top.
7. Roll up tightly. Seal well by pinching edges of roll together. Cut into approx. 1 inch slices. Place on a parchment-lined baking sheet. Bake in a preheated 350 degree oven for 20 minutes. Serve warm.

Notes: To freeze, let rolls cool completely on cooling rack, place in gallon sized Ziploc bags & freeze.

Shared at:

whatchawhippedup 9/12/12
michellestastycreations 5/31/12
answerischocolate 3/15/12
weekendpotluck 3/16/12

Filed Under: Bread/Rolls, Cheesy Onion Garlic Rolls

Butterscotch Rolls

January 27, 2012 by 2 Comments

I’ve had my medium sized hot chocolate with a shot of caramel syrup this morning, so my motor is starting to get a kick start. These past few days I’ve been taking some time with the family and focusing on them, so we will not be hosting Fabulous Friday today.

 I grew up on this recipe. My momma, would always make these quite often for my sister and I. I would come home from school and smell these delightful tasty rolls from the doorstep. I now make these for my babies and they go nuts over them like we did as kids. I love. love. love. the fact that you rely on frozen bread dough. This recipe is super easy and very tasty. Have a fabulous Friday!

Ingredients
1 loaf frozen bread dough, cut into 32 one inch  pieces
1/4 cup butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon
1 package 3.9 oz. butterscotch pudding {not instant}
1/2 cup pecans, chopped

Directions
1. Thaw loaf per packaged directions. Cut loaf into 32 pieces, about 1 inch each.
2. In a medium sized bowl, combine brown sugar, cinnamon, pudding and chopped nuts.
3. Melt butter. Dip bread dough into butter, next dip into pudding mixture making sure to cover each piece completely. Arrange pieces in the bottom of your prepared tube/bundt pan. Continue layering pieces around the pan one layer at a time. You should have three to four layers once you’re finished.
4. Cover tube/bundt pan with a clean dish towel for 1 hour and let rise in a warm place.
5. About 1/2 hour before rise time is up, preheat oven to 350 degree F. Bake for 20-25 minutes.
6. Let cool for 5-10 minutes before turning out onto desired round serving plate. Serve warm.
Printable Version                     

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Shared at:
temptmytummytuesday 3/13/12
Thingsthatmakeyousaymmmmm
funkypolkadotgiraffe

 

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Filed Under: Bread/Rolls, Butterscotch Rolls, Desserts