Pumpkin Bread and Pumpkin Butter Cream Frosting

Pumpkin Bread with Pumpkin Butter Cream

Ingredients:
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed dark brown sugar (You can substituted light brown sugar)
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

Directions:
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…

PUMPKIN BUTTER CREAM FROSTING
1/4 cup (1/2 stick) unsalted butter, softened
2 Tablespoons canned pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups powdered sugar
2 teaspoons half & half or milk
1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick butter cream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.

http://nancycreative.com/2011/12/06/pumpkin-bread-with-pumpkin-buttercream/

Garlic Cheese Pull Apart Bread with Frozen Bread Dough

Garlic Cheese Pull Apart Bread with Frozen Bread Dough

Author: Leigh Anne from yourhomebasedmom.com
Recipe type: Side/Bread
Cook time: 20 mins Total time: 20 mins

Ingredients

• 16 frozen white dinner rolls (Rhodes brand)
• ½ C butter, melted
• 1 C grated Parmesan cheese, divided
• 1 tsp dry parsley flakes
• 1½ tsp garlic powder
• ½ tsp salt
• ½ tsp Italian seasoning
• ½ tsp onion powder

Instructions
Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.
Cut rolls in half with a clean pair of scissors.
Combine melted butter and seasonings together.
Pour over dough and gently mix.
Add ½ C of grated cheese and combine.
You want each piece of dough to be coated.
Line the bottom of a 9 inch spring form pan with the piece of dough and then top with remaining grated cheese.
Allow to rise in a warm place for 1½ – 2½ hours.
Cover bottom of pan with foil to prevent butter from leaking out.
Bake at 350 for 20-25 minutes or until center is completely done.

Crackers as Stuffing

Crackers as stuffing

"Ritz crackers are a great shortcut for lobster stuffing. 

Some chefs typically bake sliced bread, dry it out, and salt,

 but Ritz crackers offer a great quick and easy alternative. At the restaurant people try to guess what's in the stuffing 

and no one ever guesses Ritz crackers!"

• 5 ounce(s) unsalted butter
• 1 small shallot, minced
• 2 clove(s) garlic
• 1 package(s) Ritz crackers
• 6 ounce(s) clean lobster meat
• 2 tablespoon(s) fine herbs (chives, thyme, parsley, tarragon, celery hearts)
• Salt
• Pepper

Breadcrumbs DIY

Breadcrumbs

Secret Shortcut: Breadcrumbs

Run out of flour, but need to thicken your sauce? "Just stir in breadcrumbs and let them cook a few minutes so they

 release their starches. Strain the sauce, pressing all the liquid out of the crumbs." The result?

 A thick sauce without the raw-floury taste on your tongue.

Banana Bread- Honey- Applesauce

Banana Bread-  Honey- Applesauce


Ingredients

2 cups whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar free applesauce

3/4 cup honey

2 eggs, beaten

3 mashed overripe bananas

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf

 pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix

together applesauce and honey. Stir in eggs and mashed bananas until well

l blended. Stir banana mixture into flour mixture; stir just to moisten. Pour

 batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into

 center

 of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out

 onto a wire rack. —

Cinnamon Bread

Amish Cinnamon Bread.

 No kneading, you just mix it up and bake it ♥

Batter:

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar
2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

Bread Recipe Crusty

Crusty Bread (simplysogood)

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool. 

Hawaiian Sweet Rolls Recipe

PHOTO CREDIT: i hearteating

♥ Hawaiian Sweet Rolls ♥

Ingredients

1 ½ c. pineapple juice
4 ½ tsp. active dry yeast
2/3 c. granulated sugar
1/2 c. butter, at room temperature, plus extra for brushing rolls
1 tsp. vanilla extract
2 large eggs
5-6 c. bread flour
1 tsp. salt
Directions

In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.
In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
Once the dough comes together and clears the sides, continue to knead for about 1 minute.
Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
Toward the end of the second rise, preheat oven to 350 F.
Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
Immediately brush rolls with butter.
Serve warm or at room temperature

Flat Bread

http://www.budgetbytes.com/2010/09/naan/

naan~~ FLAT BREAD

 

 

Prep time

1 hour

Cook time

25 mins

Total time

1 hour 25 mins

 

Total Cost: $1.27

Cost Per Serving: $0.16

Serves: 8

Ingredients

• 2 tsp dry active yeast $0.19
• 1 tsp sugar $0.02
• ½ cup water $0.00
• 2½-3 cups flour $0.18
• ½ tsp salt $0.05
• ¼ cup vegetable oil $0.15
• ⅓ cup plain greek yogurt $0.56
• 1 large egg $0.12

Instructions

1. In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.
2. In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
3. At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.
4. Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.
5. Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about ¼ inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and sprinkled with herbs!

TIPS: For the most bubbles, don’t roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.

Step By Step Photos

Start by dissolving the sugar and yeast in 1/2 cup warm water. Allow to sit and get frothy.

Then mix in the oil, egg and greek yogurt. I was disappointed to find that I was out of regular cooking oil and had to use olive oil which is much more expensive… but it adds to the flavor so, oh well!

Stir those all up until they’re well mixed.

In a separate bowl, mix 1 cup of the flour and salt together until they’re evenly mixed.

Then add the bowl of wet ingredients to the bowl of dry ingredients and stir well. Continue adding flour a half cup at a time until you can’t stir it with a spoon.

Turn the ball of dough out onto a well floured counter top and knead for 3 minutes. Add flour as needed until you have a smooth, very soft ball of dough. I used about 3 cups of flour total for the recipe.

Shape the dough into a ball, loosely cover and let rise until it is double in size.

After it has risen, flatten it out slightly and cut into 8 equal size pieces.

Shape each piece into a small, smooth ball.

Heat a skillet over medium flame and lightly coat with non-stick spray. Roll out a ball of dough until it is 1/4 inch thick or about 6 inches in diameter.

Place the rolled out dough in the hot skillet and cook on one side until large bubbles form and the side touching the skillet is golden brown.

Flip the dough over and cook on the second side until golden brown as well.

http://www.justapinch.com/recipes/dessert/cake/orange-cream-cheese-bread-9.html Jen Frame Sequim, WA

Orange Cream Cheese Bread

Serves: 2 loaves Prep Time: 15 minutes Cook Time: 55 minutes

Ingredients

1-8 oz package cream cheese, softened 1/2 c shortening 1 2/3 c granulated sugar 2 eggs 2 1/4 c all-purpose flour 1 tsp salt 1 Tbsp baking powder 1 c milk 1/2 c chopped walnuts 2 Tbsp grated orange peel 1/4 c orange juice

Directions

1

 Combine cream cheese and shortening, creaming well.

2

 Gradually add sugar, beating until light and fluffy.

3

 Add eggs, beating well after each addition.

4

 Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

5

 Stir in walnuts and orange peel.

6

 Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.

7

 Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.

8

 Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling