Almond Danish Swirls

Ingredients

Instructions

Danish

  • 6 oz. cream sheede, softened
  • 1 tsp. almond extract
  • 1/2 cup powdered sugar
  • 1/2 cup slivered almonds, chopped fine
  • 2 (8 ounce) cans refrigerated cresent rolls
  • 1 egg white
  • 1 tsp. water

Glaze

  • 1/2 cup powdered sugar
  • 4 tsp. milk
  • 1/2 tsp almond extract
In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 x 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.

Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.

Preheat the oven to 350 degrees while the rolls are chilling.

Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 - 20 minutes, until light brown.

While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.

Almond Puff Pastry

Ingredients

Instructions

Dough

  • 1/2 c. butter, softened
  • 1 c. flour
  • 2 tbls. water

Filling

  • 1 c. water
  • 1/2 c. butter
  • 1 tsp. almond extract
  • 1 cup flour
  • 3 eggs

Frosting

  • 2 c. powdered sugar
  • 2 tbls. milk
  • 1 tsp almond extract
  • toasted sliviered almonds
In a small bowl, cut 1/2 c. butter into 1 c. flour. Sprinkle with 2 tbls. water and mix with a fork until well blended. Round into a ball. Divide in half. Pat each half into 12 x 3 inch strips 3 inches apart on an ungreased cookie sheet.

In a medium size saucepan, heat 1/2 c. butter and 1 c. water to a boil. Remove from heat and vigorously stir in almond extract and flour. Return to low heat and vigorously stir until mixture forms a ball (about one minute). Remove from heat and beat in eggs all at one time. Divide mixture in half and spread on each half evenly. Bake at 350 for 60 minutes until golden brown. Let partially cool.

Beat powdered sugar, milk and almond extract together until smooth. Drizzle over pastry while still warm. Sprinkle with almonds.

Banana Bread

Ingredients

Instructions

  • 1 3/4 c. flour
  • 3/4 tsp. baking soda
  • 1 1/4 tsp. cream of tartar
  • 1/2 tsp. salt
  • 2 eggs
  • 3/4 c. sugar
  • 1 cup butter, softened
  • 2-3 ripe bananas
Whisk flour, soda, cream of tartar and salt. In a blender, mix eggs, butter, sugar and bananas. Blend for 20 seconds and pour over dry ingredients. Mix just to combine ingredients. Pour into greased loaf pan. Bake at 350 for 50 - 55 minutes.

Beer Bread

Ingredients

Instructions

  • 3 cups self-rising flour
  • 1 bottle beer
  • 3/4 cup sugar
  • 1/2 stick butter, melted
Butter bread pan. Mix flour, sugar, and beer. Put in pan. Pour butter over dough. Bake at 375 for 45 minutes.

Bruschetta

Ingredients

Instructions

Topping

  • 3 plum or roma tomatoes
  • 1 tbls. minced garlic
  • 1 tbls. minced shallots
  • 1 tsp. basil
  • 1 tsp. lemon juice
  • salt and pepper
  • 1/4 c. olive oil
  • mozzarella cheese

Bread

  • 1 loaf french bread sliced lengthwise
  • 3 cloves garlic, slivered
Dice tomatoes into bowl. Add garlic, shallots, basil, lemon juice, salt and pepper and 1/8 c. olive oil. Set aside.

Heat 1/8 c. olive oil. Saute slivered garlic until golden brown. Remove garlic. Broil one side of bread. Brush other side with olive oil/garlic mixture. Broil until brown. Put tomato mixture on bread. Top with thin slices of mozzarella. Broil until melted.

Caramel-pecan Coffee Cake

Ingredients

Instructions

Batter

  • 1 1/2 c. sugar
  • 1 c. butter, softened
  • 2 eggs, beaten
  • 1 tsp. vanilla
  • 2 c. flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 c. sour cream

Filling

  • 1 1/2 tsp. cinnamon
  • 1/3 c. brown sugar, firmly packed
  • 1 c. pecans, finely chopped

Topp[ing

  • 1/2 c. butter
  • 3/4 c. brown sugar, finely packed
  • 6 tbls. milk
  • 1 c. pecans, finely chopped
For batter: Cream sugar and butter in large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.

For Filling and Assembly: Combine cinnamon, brown sugar and pecans in small bowl. Grease and flour 9 x 13 inch baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake at 350 for 35 minutes. While cake is baking, prepare topping.

For Carmel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes. When cake is done, remove from oven and pour caramel mixture over top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely. (Cake can be prepared 1 day ahead, covered, and stored in refrigerator). At time of serving, cut cake into squares and place on large platter.

Cinnamon Rolls

Ingredients

Instructions

  • 16-20 frozen petite cinnamon rolls
  • pecan pieces
  • 1 small pkg. butterscotch pudding (not instant)
  • 1 c. brown sugar
  • 1 stick butter
Sprinkle the bottom of a 9 x 13 pan with pecans. Add 16-20 rolls. Sprinkle with butterscotch pudding. Heat up butter and brown sugar. Pour over cinnamon rolls. Cover with wax paper and let rise overnight on counter. Preheat oven. Bake at 350 for 20-25 minutes. Cool in pan for 5 minutes. Invert onto tray or platter.

Date Nut Bread

Ingredients

Instructions

  • 2 c. flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 c. water
  • 2/3 c. dates
  • 1 orange
  • 1 egg
  • 2 tbls. butter, softened
  • 1/2 tsp. salt
  • 3/4 c. sugar
  • 1/2 c. chopped walnuts
Combine flour, baking powder and baking soda in a bowl. In a blender, chop water and dates. Add 1 orange which has been cut into quarters and seeded, one piece at a time. Add egg, butter, salt and sugar. Continue to blend for 20 seconds then add walnuts. Pour mixture over dry ingredients and mix lightly. Grease loaf pan. Bake at 350 for 45-50 minutes.

French Bread

Ingredients

Instructions

  • 1 pkg. yeast
  • 1 tbls. sugar
  • 2 tsp. salt
  • 2 1/2 c. water
  • 5-7 c. bread flour (Betty Crocker-
  • yellow bag)
In a large bowl, dissolve 1 envelope yeast, sugar and salt in warm water (105-115 degrees). Let stand for 10 minutes. Stir in about 5 C. bread flour, and turn onto floured surface. Using a pastry scrapper, lift and turn the dough which will be very soft until it coheres enough to knead. Add more flour if necessary (one cup) and knead for 20 minutes or until smooth and elastic. Put in a clean bowl, cover with plastic wrap and let rise for 45 minutes in a warm place.
Dislodge the dough from sides of the bowl with a rubber spatula and turn out. Gently pat flat, dust with a little flour and fold in half to form a half circle, and then again to form a quarter circle. Return to bowl and let rise for another 30 minutes (the rising develops the flavor and ultimately the lightness).
Turn the dough out onto a lightly floured surface, pat flat and fold in half. Cut the dough into four equal pieces, throw several times on bread board, and let rest for 5 minutes. Flatten each ball into an oval with the palms of your hands, and roll up like a jelly roll. Form into a loaf almost the length of the bread pans by lightly rolling back and forth.
Let the loaves rise for another 30-40 minutes in the oiled bread pans. Cover with a clean dry dish towel. Just before baking, brush loaves with well beaten salted egg whites (room temperature).
Slash each loaf diagonally three times with a sharp knife or razor blade. Put a broiler pan on the floor or bottom shelf of oven. Fill with 1 1/2 C. boiling water. Preheat oven to 450. Let steam for a few minutes and then put bread in for 20-25 minutes.
If freezing bread, bake loaves for only 18 minutes. Thaw loaves before baking and put in a 350 oven for 6 or 7 minutes.

French Toast

Ingredients

Instructions

  • 1 egg
  • 1/4 c milk
  • 1/8 tsp salt
  • 2 pieces of brread
Whisk ingredients together. Soak bread and cook on a buttered skillet.

Garlic Bread

Ingredients

Instructions

  • 1 - 15 oz. loaf of Italian bread
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large cloves garlic, smashed and minced
  • 1 heaping tbls. fresh chopped parsley
  • 1/4 cup freshly grated parmesan cheese
Preheat oven to 350. Cut the bread in half, lengthwise. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the bread halves. Place on a sturdy baking pan, one that can handle high heat, and heat in the oven for 10 minutes.

Remove pan from oven. Sprinkle parmesan cheese over bread. Return to oven on the highest rack. Broil on high heat for 2 - 3 minutes until the edges of the bread begin to toast and the cheese bubbles. Watch very carefully while broiling. The bread can easily go from untoasted to burnt.

Remove from oven, let cool a minute. Remove from pan and cut into one inch slices. Serve immediately.

Ginger's Cinnamon Rolls

Ingredients

Instructions

  • Rhodes bread dough, thawed
  • 1 cup sugar
  • 1 heaping tbls. cinnamon
  • 1 can vanilla frosting
Combine sugar and cinnamon. Roll dough into 1 1/2 inch balls. Roll in sugar/cinnamon mixture. Place in bundt pan until half full. Cover with wax papaer and let rise overnight.

Bake 350 for 10 minutes. Then 325 for 15 minutes.

Invert onto platter. Serve with frosting.

Grandma's Bread

Ingredients

Instructions

  • 1 c. scalded milk
  • 1 1/2 c. water (warmer than tepid)
  • 2 tbls. bacon drippings
  • 2 tbls. sugar
  • 1 1/2 tsp. salt
  • 1 1/2 pkgs. Yeast
  • flour
Mix milk and hot water. Pour hot milk over the bacon dressings, sugar and salt. Sprinkle 1 1/2 pkgs. Of yeast over liquid. Add enough flour to make a thin batter (like pancake). Use a wire whisk and beat well. Cover and let stand until bubbles are all over the top (it does rise a little). Whip really well before adding more flour to make dough. Let rise until double. Mix down and knead for 5 minutes. Let rise again and make into rolls. Let rise. Bake at 375 for 30-35 minutes for a small pan and 45 minutes for a large pan.

Grilled Garlic Bread

Ingredients

Instructions

  • 4 tbls. olive oil
  • 8 tbls. butter
  • 6 cloves garlic, minced
  • 1 baguette, sliced in 1" pieces
Heat oil on low heat in a small saucepan. Add garlic and simmer for one minute. Add butter and stir until melted. Brush on both sides of bread and brown on a grill pan for 2 minutes on each side or until brown.

Lemon Tea Loaf

Ingredients

Instructions

  • 1 stick butter, room temp.
  • 1 c. sugar
  • 2 eggs, room temp.
  • 1 1/2 c. flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. milk
  • 1/2 c. chopped walnuts
  • 3 tbls. finely grated lemon peel, (yellow and white part)
Preheat oven to 350. Butter and flour a 8 x 4 loaf pan. Cream butter with sugar in a large mixing bowl. Beat in eggs, one at a time. Stir in flour, baking powder and salt at low speed until smooth. Blend in milk. Fold in walnuts and lemon peel. Bake at 350 for one hour or until toothpick comes out clean. Cool in pan on rack for 10 minutes. Cool out of pan on rack completely before slicing.

Monkey Bread

Ingredients

Instructions

  • Rhodes frozen bread dough, thawed
  • 3/4 cup sugar
  • 1 1/2 tsp cinnamon
  • 1 cup sugar
  • 1/4 cup sweetened condensed milk
  • 3/4 cup butter
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 1/2 cup chopped pecans, optional
Mix 3/4 cup sugar and 1 1/2 tsp cinnamon. Tear bread into walnut sized balls. Roll balls into sugar/cinnamon mixture until well covered. Put into 9 x 13 pan.

Bring 1 cup sugar, milk, butter, brown sugar and cinnamon to a boil. Pour over rolls. Cover and let raise overnight. Bake at 350 for 20 - 25 minutes.

Monkey Bread Ii

Ingredients

Instructions

  • 1/2 c. sugar
  • 1 tsp. cinnamon
  • 2 cans (16.3 oz) Pillsbury Grand Homestyle Refrigerator Buttermilk Biscuits
  • 1 c. firmly packed brown sugar
  • 3/4 c. butter, melted
Preheat oven to 350. Lightly grease a 12 cup fluted tube or bundt pan or 9 x 13 baking pan.

In a plastic food bag, mix cinnamon and sugar. Seperate dough into 16 biscuits, cut into quarters. Shake in bag to coat. Arrange in pan. Melt brown sugar and butter. Pour over biscuit pieces.

Bake 28 - 30 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto plate. Pull apart to serve. Serve warm.

Nancy's Granola

Ingredients

Instructions

  • 1/2 c. oil
  • 1/4 c. honey
  • 1 tsp. vanilla
  • 4 c. old fashioned oats
  • 1/2 c brown sugar
  • 1 tsp. cinnamon
  • 2 1/2 c. chopped pecans and sliced almonds (or any preferred nuts)
Warm oil, honey and vanilla in saucepan to blend. Pour over rest. Stir until all ingredients are covered. Bake at 300 for 35 -40 minutes, stirring every 10 minutes.

Store in air tight container.

Overnight French Toast Casserole

Ingredients

Instructions

  • 1 1/2 cups packed brown sugar
  • 1/2 cup butter
  • 4 tbls. light corn syrup
  • 16 oz. loaf of French or Italian bread, cut in 1 inch slices
  • 8 - 10 eggs
  • 2 1/2 cups milk
  • 1/2 cup sugar
  • 1 tsp cinnamon
In a small saucepan, cook and stir brown sugar, butter, and corn syrup just until butter is melted. Pour mixture into ungreased 9 x 13 casserole dish. Arrange slices of bread in a single layer on top of brown sugar mixture. Mix the eggs and milk and pour over bread. Mix sugar and cinnamon and sprinkle over all. Cover and refrigerate 8 - 10 hours or overnight. Preheat oven to 350 degrees. Remove cover and bake 55 minutes. Serves 12.

If the bread is larger, you may need to split between two 8 x 10 casseroles.

Parmesan Crisps

Ingredients

Instructions

  • 1/2 cup grated parmesan
Preheat oven to 400.

Pour a heaping tablespoon of parmesan on parchment lined baking sheet and lightly pat down. Repeat with remaining cheese, spacing the spoonfuls about 1/2 inch apart.

Bake for 3 - 5 minutes until golden and crisp. Cool.

Wonderful on soups and salads.

Paula's White Gull Butter Pancakes

Ingredients

Instructions

  • 1 cup flour
  • 1 tbls. baking powder
  • 1/4 tsp. salt
  • 3 tbls. sugar
  • 1 1/2 tsp. baking soda
  • 1 1/2 cup buttermilk
  • 2 eggs
  • 2 1/2 tbls butter, melted
Combine dry ingredients. Combine wet ingredients. Whisk together. Cook pancakes immediately.

Phyllo Croutons

Ingredients

Instructions

  • 6 sheets frozen phyllo dough, thawed
  • 3 tbls. butter, melted
  • 1/3 freshly grated parmesan
Preheat oven to 400.

Line a large heavy baking sheet with parchment paper. Stack the phyllo sheets on a work surface and roll up in a cylinder. Cut the rolled stacked phyllo sheets crosswise into 1/2 inch wide sections. Unroll the phyllo sections and toss in a large bowl to seperate the strips. Gradually drizzle the butter over the phyllo, tossing constantly to coat. (the phyllo strips might break up into smaller pieces). Spinkle the parmesan over the phyllo and toss gently to coat. Arrange the phyllo mixture evenly over the prepared baking sheet. Bake until the mixture is crisp and golden, about 10 minutes.

Cool the phyllo mixture, and then coarsely break it apart into desired pieces.

Pita Chips

Ingredients

Instructions

  • Pita bread
  • butter
Halve pita bread and cut into fourths (each pita bread makes 8 pieces). Spread the inside (rough side) with butter. Bake at 325 for 10-15 minutes, until golden brown. Watch carefully.

Poppy Seed Bread

Ingredients

Instructions

Bread

  • 3 eggs, beaten
  • 1 1/2 c. milk
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp. almond extract
  • 1 1/2 tsp. imitation butter extract
  • 1 c. & 2 tbls. oil
  • 2 tbls. poppy seeds
  • 2 1/2 c. sugar
  • 3 c. flour
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking powder

Topping

  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1/2 tsp. imitation butter
  • 3/4 c. sugar
  • 1/4 c. orange juice
Mix liquid ingredients. Add dry ingredients. Bake 3 – 7 x 3 inch pans at 350 for 55 minutes or 6 mini bread pans for 45 – 50 minutes.

Mix topping ingredients and while bread is still hot in the pans, pour over evenly. Let bread cool in pan.

Scalloped Cornbread

Ingredients

Instructions

  • 1 can creamed corn
  • 1/2 can whole corn, drained, keeping 1/3 of the liquid
  • 3 beaten eggs
  • 1 stick softened butter
  • 1/2 c. crushed saltines
  • 1 tbls. sugar
  • 1 pkg. Jiffy corn muffin mix
  • 1 c. shredded cheddar
  • 1 tsp. baking soda
  • honey
  • 1/3 c chopped, drained, pickled jalepenos; optional
Mix ingredients. Pour into greased 2 qt. casserole (smaller than 9 x 13). Brush top with honey. Bake at 350 for 45 minutes until a toothpick comes out clean in the center.

Sour Cream Coffee Cake

Ingredients

Instructions

Batter

  • 1/2 c. butter
  • 1/2 c. brown sugar
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 c. sour cream

Topping

  • 1/4 c. sugar
  • 1/2 c. chopped walnuts
Cream butter and sugar and add the eggs and vanilla. Mix dry ingredients together. Mix 1/3 dry into mixture and then add 1/2 c. sour cream. Add 1/3 dry, then 1/2 sour cream, add last 1/3 dry ingredients.

Mix topping ingredients. In a greased and floured bundt pan, place 1/2 topping, 1/2 batter, 1/2 topping, 1/2 batter. Bake at 325 for 45 minutes.

Strawberry Nut Bread

Ingredients

Instructions

  • 1 c. butter
  • 1 1/2 c. sugar
  • 1 tsp. vanilla
  • 1/2 tsp. lemon extract
  • 4 eggs
  • 3 c. flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1 c. strawberry jam
  • 1/2 c. sour cream
  • 1 c. walnuts
Cream butter, sugar, vanilla and lemon extract until fluffy. Add eggs, one at a time, beating well. Sift flour, salt, baking soda and cream of tartar. Combine jam and sour cream. Add jam mixture alternating with dry ingredients to creamed mixture. Stir in nuts. Divide into 4 or 5 greased and floured mini loaf pans. Bake at 350 for 50 to 55 minutes. Cool 10 minutes in the pan then turn out onto a cooling rack. Freezes beautifully.