Caramelized Onion Flatbread

A nice change up from the typical garlic bread side.

NEED:
1 large sweet onion, sliced
3 tablespoons olive oil, divided
1 pound bakery pizza dough
1 1/4 teaspoons kosher salt or regular salt
1 teaspoon chopped rosemary

Preheat oven to 425°.
Sauté onion in 1 tablespoon hot oil over medium-high heat 15 minutes or until golden brown.

Press dough into a 15- x 10-inch pan, pressing to about 1/4-inch thickness. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with remaining 2 tablespoon oil, and sprinkle with salt, rosemary, and caramelized onions.

Bake at 425° on lowest oven rack 20 minutes or until lightly browned.

ENJOY!

Jalapeno / Cheese Cornbread

NEED:
1 cup Yellow Corn Meal
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
1 cup (4 oz.) shredded Monterey Jack cheese
1 can (11 oz.) whole kernel corn, drained
3 tablespoons chopped pickled jalapeños

PREHEAT oven to 375º F. Lightly grease 8-inch-square baking pan.

COMBINE corn meal, flour, sugar, baking powder and salt in large bowl. Combine milk, eggs and oil in medium bowl. Add to corn meal mixture; stir just until combined. Stir in cheese, corn and jalapeños. Pour batter into prepared pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm.

ENJOY!

Favorite Bread

This was given to me by my pal, Boogie. I love fresh baked bread. This one sounds great.

This recipe was actually my mom's, but I changed it through the years. It is what I grew up on...we hardly ever had store-bought bread...


1 large cake fresh National Brand yeast (rectangle, not the square....can also use 2 packets of dried yeast as substitute)
2 cups warm water
3/4 cups canola oil
1/2 cup honey (or use 1/4 cup honey and 1/4 cup unsulphered molasses for a richer color, fuller taste)
1 Tablespoon salt
3 eggs at room temperature
4 cups unbleached, unsifted flour
4 + cups whole wheat flour, unsifted

options:
1/2 cups ground flax seed
1/2 cups rolled oats (not instant)
• In large bowl combine warm water, honey, oil and salt. Crumble yeast over the top. Allow to stand one minute then mix in.
• Blend in eggs, one at a time
• With electric mixer beat in unbleached flour, one cup at a time.
• By hand (or with KitchenAid dough hook), 4 cups whole wheat flour, one cup at a time. Add additional flour as necessary to make a formed ball that is very tacky to touch. Do not over-add flour!
• Knead ball until satiny. (Flour the work surface and your hands to prevent sticking, add more as needed)
• Place ball in greased bowl and cover with a towel. Allow to rise until double, about 1 hour.
• Punch down, allow to rest for 5 minutes.
• Place 1/2 of the dough into each of two well-greased loaf pans. Alternately, place balls of dough, slightly flattened on greased baking sheets. (Remember that the balls will rise, so make them about 1/3 smaller than you plan to have as a finished product).
• Let rise for 30 minutes, covered with towels. You will know if they have risen enough if, when you poke them with your finger, the indentation pops back up nearly even with the dough surface.
• Bake at 325 degrees Buns will be done (golden brown on the top and bottom) in about 12-14 minutes. Loaves need to be cooked for 20 minutes uncovered, then cover with foil and allow to cook another 10 minutes. You can tell if bread is done if it sounds hollow when you "thwack" it with your finger.
• Take out of/off pans right away and allow to cool at room temperature. Store in airtight containers for up to three days (remember, this has no preservatives), or place in freezer bags- push out extra air before sealing-and freeze.

ENJOY!

Irish Brown Bread

NEED:

1/4 cups whole wheat flour
2 1/4 cups all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 1/2 cups buttermilk


Heat the oven to 400°. Combine everything but the buttermilk in a large bowl and stir the ingredients with your hands. Make a well in the mixture and pour in 1 1/2 cups of the buttermilk.

Continue mixing with your hands, adding the remaining cup of buttermilk as you combine the ingredients. The resulting dough will be wet and very sticky.

Dust your hands with flour, shape the dough into a ball, and place it on a floured cookie sheet (we used a nonstick baking mat). With a knife, score a deep X in the top of the ball, widening it with the sides of the blade as you cut.

Bake the bread until it's golden brown, about 50 minutes. Transfer it to a wire rack and let it cool for at least 10 minutes before slicing. Makes a crusty, dense loaf of bread.

ENJOY!

Cheddar-Apple Bundles

NEED:

1/2 cup packed brown sugar
1/2 cup chopped pecans
2 cups all-purpose flour
8 oz. white cheddar cheese, shredded (2 cups)
1 Tbsp. granulated sugar
1/2 cup butter, cut up
6 to 8 Tbsp. cold water
2 medium Granny Smith or Jonathan apples, peeled, cored, and chopped (about 2 cups)
3 Tbsp. fig jam or apricot preserves

Combine brown sugar and pecans; set aside. In food processor combine flour, 1/2 cup of the cheese, granulated sugar, and 1/4 teaspoon salt; cover and process with one on/off turn. Add butter. Cover; process with several on/off turns until size of small peas. With processor running, slowly add water to make dough come together in a ball. Gently knead until smooth.

Preheat oven to 400 degrees F. Divide dough in 8 pieces. For each bundle, on floured surface roll dough in 8-inch circle. Place 3 tablespoons cheese and 1/4 cup apple in center. Sprinkle with 1 tablespoon nut mixture. Brush dough edges with water. Bring up dough edges and press together to seal. Sealed sides up, place on parchment-lined baking sheet. Bake 20 to 25 minutes or until pastry is golden. Spoon preserves on each bundle. Cool 20 minutes on baking sheet. Serve warm.

Makes 8 servings.

ENJOY!

Rosemary Bread

Another great recipe from Boogie!
NEED:
1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active
dry yeast
1 teaspoon salt
2 tablespoons butter, softened 2 tablespoons rosemary
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg, beaten (optional)


1. Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.

2. Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

3. Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

4. Preheat oven to 375 degrees F (190 degrees C).

5. Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

ENJOY!

Zesty Cornbread

NEED:
1 cup all purpose flour
1cup yellow cornmeal
1/4 cup sugar4
teaspoons baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup plain milk
1/4 cup vegetable oil
2 eggs, slightly beaten
3/4 cup shredded reduced fat cheddar cheese
1/4 cup chopped green chilies
1/4 cup chopped jalapeno peppers
Coat muffin pan with vegetable cooking spray. In medium bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In a separate bowl, stir together milk, oil and eggs. Add to dry ingredients and blend slightly. Stir in cheese and peppers. Pour into muffin pan.
Oven at 425 degrees. Bake muffins for 18 - 24 minutes or until inserted toothpick comes out clean.
Cornbread Version: Place batter in greased 8-inch round or square baking pan. Cook 18 - 22 minutes.

Enjoy!

Gorgonzola Butter

NEED:
4 ounces Gorgonzola cheese
4 tablespoons unsalted butter
In a food processor, combine Gorgonzola cheese and butter. Process until smooth. Chill before serving. Makes 4 servings.

Enjoy!

Garlic Butter

NEED:
1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt 1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika
In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth. Chill before using. Makes 16 servings.

Enjoy!

Sun-dried Tomato Butter

NEED:
1 cup unsalted butter
4 tablespoons chopped parsley ( fresh, if available)
1 teaspoon minced garlic
1 ounce sun-dried tomatoes, chopped
Salt and pepper to taste
In a mixing bowl, cream butter. Mix in parsley, garlic, and tomatoes. Chill for at least 2 hours. Makes 16 servings

Enjoy!

Herb Butter

Add a bit of a kick to your dinner.
NEED:

1/2 cup butter, softened
3 tablespoon fresh or 3 teaspoons dried herbs
Stir with wooden spoon. Scoop out onto a piece of plastic wrap. Form butter into an oblong shape. Wrap and roll into a log about 6 inches long. Harden in refrigerator. To serve, cut into slices.

Enjoy!

Ginger Peach Butter

NEED:

1/2 cup butter, softened
1/4 cup sugar
3/4 teaspoon ginger
1/8 teaspoon salt
1/4 cup mashed ripe peaches
Beat butter until fluffy. Stir in rest of ingredients until combined. Store in refrigerator.

Enjoy!

Honey Butter

This is the ultimate on hot biscuits.
NEED:

1/2 cup butter, softened
1/4 cup honey
Mix the butter and honey with blender or hand mixer. Store in refrigerator.

Enjoy!

Rum Butter

Make a weekend brunch for family breakfast a touch more special with flavored butter. This is great on biscuits or scones. As always, so easy to make.
NEED:

1/2 cup butter, softened
1 cup brown sugar
1/4 teaspoon grated nutmeg
3 tablespoons dark rum

Cream butter with rest of ingredients. Store in refrigerator. Allow to soften slightly before serving.

Enjoy

Grandma's Buttermilk Biscuits

NEED:
3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk ( set out to warm to room temperature)
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening
Mix together flour, baking powder, salt, and baking soda. Cut in Crisco (place Crisco in mixture and using two table knives, cut through it to make small pieces.) then work it into the dry ingredients. You can use a large spatula or spoon, but I preferr using my hands. Do not over work. Add buttermilk and mix..once again...DO NOT OVER WORK.
Turn mixture out onto a floured surface. Flour palms of hands and fold ( knead) mixture no more than 3 times and then pat out to desired thickness and cut with floured biscuit cutter or floured drinking glass.
Oven at 450 degrees. Bake approximately 15 to 18 minutes or until a nice brown. Do not over bake.

Enjoy!

Zucchini Bread

NEED: 3 eggs 2 cups sugar 3 tablespoons vanilla 1 cup oil or applesauce 2 cups shredded zucchini 3 cups all purpose flour 1/4 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 3 teaspoons cinnamon 1 cup walnuts - chopped 2 loaf pans Beat eggs and sugar together until slightly fluffy. Add vanilla and oil and mix well. Add zucchini and all dry ingredients. Blend well, then stir in nuts. Pour even amounts into 2 sprayed or greased loaf pans. Oven at 350 degrees. Bake for 55 minutes. Cool in pan for 10 minutes the invert on wire rack to finish cooling. Enjoy!

Beer Bread

NEED: 4 cups of self rising flour 1/4 cup sugar 1 can of beer ( type is your choice..should be 12 ounces) 1 egg - beaten Mix flour and sugar. Add beer and egg and stir. Do not be afraid to use your hands to mix in all of the flour. Place mixture into a sprayed or greased loaf pan. Oven at 375 degrees. Bake 1 hour and 10 minutes. Remove bread to wire rack and cool. Lightly spread butter on top of loaf while cooling. Enjoy!

Before You Know It Sticky Buns.

A great and fast treat everyone will love. NEED: 1 package refrigerated biscuits ( 10 count size) 2 tablespoons butter 1/4 cup brown sugar 1/4 cup chopped nuts 1 tablespoon corn syrup 8 inch round cake pan Oven at 425 degrees. Spray cake pan and then add butter. Place pan in oven to melt butter. Mix brown sugar, nuts and corn syrup. Stir well and spread over bottom of pan. Place biscuits on top of mixture. Bake 15 mnutes. Invert on serving plate. Enjoy!

Banana Strawberry Nut Bread

1 stick softened butter 3 eggs 1 cup sugar 1/2 pint strawberries, chopped 3 medium bananas - sliced - slice right before using 1/2 cup milk 1/2 cup chopped nuts - your choice on variety 3 cups of all purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 3 sprayed or lightly greased loaf pans. Stir together butter, eggs and sugar. Mix until well blended. Add strawberries and bananas. Mix well. Add milk, flour, nuts, baking powder and salt. Mix until well blended. Pour even amounts into loaf pans. Oven at 350 degrees. Bake 35 to 40 minutes. Cool 30 minutes before slicing. Serve with butter, cream cheese or flavored butter or just plain and yummy. Enjoy!

Chocolate Walnut Bread

You'll love the ease and the taste of this great bread. NEED: 1 loaf frozen bread dough ( I like Rhodes) 4 ounces of semi sweet chocolate chips or chopped semi sweet chocolate 1/2 cup chopped walnuts 2 to 3 tablespoons of honey Thaw dough and let rise to twice its frozen size. Punch down and roll dough out to 6 x 12 inches. Sprinkle chopped nuts and chocolate down the center of the dough. Leave an inch of dough on all sides. Lift long sides up an over the filling, toward the center and press to seal. Place dough, seam side down, in a sprayed or lightly greased loaf pan. Spread dough evenly in the pan. Spread honey over the top. Oven at 375 degrees. Bake 50 to 60 minutes or until golden brown. Cool slightly in pan then remove to wire rack and cool 10 to 15 minutes before slicing. Enjoy!