QUICK AND EASY ZESTY CORNBREAD

1 pkg (8.5-oz) Jiffy corn muffin mix

1 egg

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1/4 cup milk

1/4 oil

1/4 cup diced jalapenos

Combine all ingredients in a medium bowl until well combined. Transfer to an 8-inch square baking pan that has been sprayed with cooking spray. Bake at 400-degrees for 20 minutes.

Yield: 6 to 8 servings

Note: Be careful handling jalapenos. It is best to wear gloves and do not touch eyes before washing hands with soap and water.

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ENGLISH MUFFIN BREAD

Obviously, this bread cannot be mixed and baked within an hour. It is, however, a rather quick and easy bread recipe. I have not made it, but it looks delicious. (For health reasons I have to limit my bread intake, but I do intend to make this.) I am part of an Olden Days of Christmas recipes, etc blog and this recipe was posted there today, so I am stealing it. But I wasn't sneaky. I told them I was going to post it. If you make it, let us know how you liked it.

English Muffin Bread.

Ingredients

4 ½ cups flour (you may need less or a little more)
2 tablespoons yeast, or 2 packets
1 tablespoon honey, or sugar
¼ cup warm water, 110F
2 teaspoons kosher salt
¼ teaspoon baking soda
2 ¼ cups warm milk, 110F
Butter and cornmeal for greasing and dusting the pans

Instructions

Mix the yeast, honey, and water. Set aside.
Stir the salt, baking soda, and 1 cup of flour together.
Add the milk to the yeast mixture.
Blend well.
Add the remaining flour, OR ENOUGH TO GIVE YOU A SOFT GOOPY DOUGH and beat.
You should have a very soft, goopy dough. Yes. I said goopy.
Spoon the dough into 2 8-inch loaf pans that have been greased and dusted with the cornmeal.
Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.
Preheat the oven to 425F
Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped. Interior should register 190F-200F on an instant-read thermometer stuck in the center.
Bake for 20-25 minutes if you want a crisper, more golden crust.
Cool and slice.

I got this phot from the above-mentioned blog with the recipe.

PARMESAN HERB CLOVERLEAF ROLLS

NOTE: This is an easy recipe but not a quick one. Your active time on this recipe is around 20 minutes. However, there is thawing and rising times that make the total time almost 3 hours. You cannot just come home and pop these in the oven, unless you have done thawing and rising while you are going about your other business.

1/4 cup grated Parmesan

2 tbsp dried garden herb seasoning blend

2 (1-lb) loaves frozen bread dough, thawed

1/2 cup unsalted butter

Coat 18 muffin cups with cooking spray. In a small bowl, combine Parmesan and herb seasoning blend. Cut dough into 18 pieces; cut each piece into 3 pieces. Roll pieces into balls. Roll each ball in butter, then in the Parmesan mixture. Place 3 balls in each muffin cup. Let rise in a warm place (85-degrees) free from drafts, until doubled in size, about 2 hours. 

Heat oven to 375-degrees. Bake rolls until golden brown and baked through, 12-15 minutes. Cool in pans 2 minutes. Transfer from pans to a basket or bowl and serve warm.

Yield: 18 rolls

file photo of a very similar recipe for reference only

QUICK AND EASY BRAN MUFFINS

I love this recipe from King Arthur Flour as it will keep in the refrigerator for a week. You can scoop out as much batter as you want at a time allowing you to make anywhere from one to twelve muffins at a time.

• 1/2 cup boiling water
• 1/2 cup bran cereal (not flakes, preferably a wheat bran)
• 1/3 cup vegetable oil
• 1 large egg
• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder 
• 1/2 teaspoon salt
• 3/4 cup raisins
• 1 1/4 cups buttermilk
• 1/4 cup brown sugar
• 1 1/2 cups bran cereal (not flakes)

1) In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.

2) While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.

3) In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.

4) When you're ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.

5) Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.

6) Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.

7) Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

Baking Note: 

• If you only want to bake one or two muffins, you can use greased custard cups instead of the muffin tin. If you use the muffin tin, put an inch of water in the empty wells to keep the pan from warping.

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EASY CARAMEL STICKY BUNS

This is another of my favorite Kraft recipes.

16

 KRAFT Caramels

2

Tbsp.  milk

3/4

cup chopped PLANTERS Pecans, divided

1

can (8 oz.) refrigerated crescent dinner rolls

1/4

cup sugar

1

tsp.  ground cinnamon

2

Tbsp.  raisins (I omit because I don't like raisins)

HEAT oven to 375ºF.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted, stirring after each minute. Pour into 8-inch round pan sprayed with cooking spray; top with 1/2 cup nuts.

UNROLL crescent roll dough; separate into 2 rectangles. Press perforations in each rectangle together to seal. Mix remaining nuts, sugar, cinnamon and raisins; sprinkle over dough. Roll up each rectangle, jelly-roll fashion, starting at one short end; cut into 4 slices. Place, cut sides down, in prepared pan. (Sprinkle with any sugar mixture that may have fallen out of rolls.)

BAKE 17 to 20 min. or until lightly browned. Immediately invert pan onto plate; remove pan. Spread any caramel from pan over buns. Cool slightly.

ZERO CARB BISCUITS FROM AUTHOR KAREN KINGSBURY

I saw this recipe from popular Christian author Karen Kingsbury around a dozen years ago. It has proved to be quite popular so I am reposting for our newer followers.

PIZZA PULL-APART BREAD

 I made this when I had quests. It was good and is so easy.

*2 (14 oz.) cans of Pillsbury pizza dough (you can use Grand biscuits)

*2 cups shredded Mozzarella cheese
*1/2 tbsp. basil leaves
*1/2 tsp. dried oregano
*1/2 tsp. fresh minced garlic
*1/3 cup olive oil
*1 (8 oz.) package of pepperoni (cut into quarters)
*1 cup Parmesan cheese

Preheat oven to 350 degrees. Spray Bundt pan well.

Cut pizza dough or biscuits into quarters.

Add all the ingredients in a bowl & toss so that the oil is spread evenly on each piece of dough

Bake in oven for 30 minutes (or until the top & and center is cooked) If the middle is still not cooked thoroughly, leave it in oven for another 5 minutes at a time until it’s done. Remove from oven & let rest for 5 minutes.

Flip over on to a plate & serve with marinara/pizza sauce for dipping.

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BACON CHEDDAR PULL-APART BREAD

I got this recipe from a friend in Oklahoma several years ago.

Cheddar Pull-Apart Bread

8 oz of your favorite shredded cheddar cheese blend.

1 large round loaf of soft bread (like a French or Italian round)
8 oz. diced sliced bacon, cooked crisp
1/2 cup melted butter
1 Tablespoon dry Ranch dressing mix from packet

Cut bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through. Place cheese in between all cuts: sprinkle with bacon. Blend melted butter and Ranch mix and drizzle over top of bread evenly. Wrap in foil and bake at 350 degrees for 15 minutes; uncover and bake 10 minutes more. Serve hot and pull apart pieces from loaf to eat!

KILLER LEMON CREAM SCONES

2 cups flour

1/2 cup sugar

1 tbsp baking powder

1/4 tsp salt

1 tsp lemon peel, grated finely

1 cup heavy cream

3 tbsp water

Preheat oven to 375-degrees.

In a medium bowl, combine flour, sugar, baking powder, salt and lemon peel. Stir in the cream and water, using a fork. Mix until dough forms a rough ball. Knead dough 4 or 5 times on a lightly floured surface. Place on greased cookie sheet and pat into an 8-inch round circle. Using a large knife, cut into dough halfway, making 8 wedges.

Bake 20 to 25 minutes, until golden brown. Cool on wire rack and cut into wedges while still warm. Serve with lemon curd or Devonshire cream.

Yield: 8 scones

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recipe from Laura Child's Lemon Curd Killer

 

DUFF'S SWEET SOUTHERN CORNBREAD

2 cups finely ground yellow cornmeal

3/4 cup + 2 tbsp cake flour

3/4 cup sugar

2 1/2 tsp baking powder

2 cups buttermilk, at room temperature

1/4 cup canola or vegetable oil

2 large eggs

1 tbsp kosher salt

Cooking spray

Preheat oven to 375-degrees. Place two 8-cavity mini-loaf pans in the oven to heat up.

Whisk together the cornmeal, flour, sugar and baking powder in a large bowl. In a medium bowl, whisk together the buttermilk, oil, eggs and salt until uniform in color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.

Carefully remove pans from the oven and quickly coat with the cooking spray. Divide the batter evenly 12 of the cavities. Bake until tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180-degrees halfway through baking.

Immediately turn the leaves out of the pans onto a wire rack to cool. This will ensure they build a crisp crust.

food network magazine 2024

 

BREAD MACHINE CRESCENT ROLLS

3/4 cup + 2 tbsp warm milk (70 to 80 degrees)

1/4 cup warm water (70 to 80 degrees)
1 egg
6 tbsp butter, softened, divided
3 cups bread flour
2 tbsp sugar
1 tsp salt
2 tsp active dry yeast

Place the milk, water, egg, 4 tablespoons of the butter, flour, sugar, salt, and yeast in the bread machine according to the manufacturer's directions.  Select the dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.).

When the cycle is completed, turn dough onto a lightly floured surface and roll into a 12-inch circle.  Melt the remaining 2 tablespoons of the butter and brush over the dough's surface.  Cut the circle into 12 wedges.  Roll up the wedges starting at the wide ends and place pointed side down, 2-inches apart, on greased baking sheets.  Curve the dough to form crescent shapes.

Cover crescents loosely and set in a warm place until doubled in size, approximately 20 minutes.  Bake at 375 degrees for 17 to 20 minutes.  Remove to wire racks to cool.

Yield: 12 rolls

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EASY HOMEMADE BISCUITS IN MINUTES

2 1/4 cups all-purpose soft-wheat flour

1 tbsp baking powder
1 tsp salt
2/3 cup milk
1/3 cup canola oil
wax paper

Preheat oven to 475 degrees.

Sift the flour, baking powder, and salt together into a bowl.  Stir in the milk and oil; using a fork, stir until the dough leaves the sides of the bowl and forms a bowl.

Turn dough out onto lightly floured wax paper and knead 8 to 10 times.  Roll or pat the dough into a 1/2-inch thickness and cut with a 2-inch biscuit cutter or glass.  Reroll scrapes until used up.  Place the biscuits about 3/4-inch apart on a lightly greased baking sheet.

Bake at 475 degrees for 10 to 12 minutes or until lightly browned.

file photo of this recipe

CHICKEN-BACON RANCH CRESCENT ROLLS

1/2 cup chive and onion cream cheese spread

2 tbsp milk

1 1/2 tsp ranch salad dressing & seasoning mix

1 cup shredded deli rotisserie chicken

1/2 cup shredded cheddar cheese

1/4 cup chopped cooked bacon

2 tbsp sliced green onions

1 can (8-oz) refrigerated Pillsbury Original Crescent Rolls (8 count)

Heat oven to 375-degrees. Line a large cookie sheet with parchment paper.

In a medium microwavable bowl, mix cream cheese, milk, and ranch seasoning mix. Microwave, uncovered, on high 20-40 seconds or until heated slightly. Beat with a whisk until smooth. Stir in the chicken, cheese, bacon and green onions. 

Unroll the dough and separate into 8 triangles. Top each triangle with about 3 tablespoons of the chicken mixture. Carefully roll up each triangle ending at the tip. Place with tips down on the prepared cookie sheet.

Bale 13 to 16 minutes or until deep golden brown and baked through. Serve warm.

Yield: 4 servings of 2 each

Pillsbury recipe and photo

 

HOMEMADE CINNAMON TWIST

1 sheet puff pastry dough

1 large egg
3/4 cup brown sugar
2 tbsp cinnamon
1 tsp freshly grated nutmeg

Preheat oven to 450 degrees.

Cut the pastry sheet into quarters. Cut each quarter into 6 strips. Take 2 strips and twist them together. Combine the brown sugar, cinnamon and nutmeg. Whisk the egg as an egg wash for the twists. Apply the egg wash to the twists then dip them in the brown sugar mixture. Place on a baking sheet and bake at 450 degrees for 10 minutes or until lightly browned.

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DAISY BRAND'S CRANBERRY ORANGE MUFFINS

• 2 cups white whole wheat flour
• 1/4 cup ground flaxseed
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup Daisy Cottage Cheese
• 1/2 cup skim milk
• 1/3 cup sugar
• 1/4 cup canola oil
• 2 teaspoons grated orange peel
• 1 egg
• 3/4 cup coarsely chopped fresh or frozen cranberries
• 1/4 cup powdered sugar
• 2 teaspoons orange juice
• Preheat oven to 400 degrees. 
• Line 12 muffin cups with paper baking cups or spray with nonstick spray; set aside.
• In a large bowl, stir together the flour, flaxseed, baking powder and salt. 
• In a medium bowl, whisk together the cottage cheese, milk, sugar, oil, orange peel and egg. Stir the  wet mixture into the flour mixture just until the flour is moistened (the batter will be thick). Fold in the cranberries. Divide the dough evenly among the muffin cups. 
• Bake for 17 to 21 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and set on a wire rack to cool. 
• Glaze: in a small bowl, stir together the powdered sugar and orange juice until smooth. Drizzle the glaze over the warm muffins.
• Yield: 12 muffins

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CHOCOLATE CINNAMON TOAST

1 slice cinnamon bread

1 tsp butter, softened

2 tbsp 60% cacao bittersweet chocolate baking chips

Fresh fruit such as sliced strawberries or bananas, etc for topping.

Spread both sides of bread with the butter. In a skillet, toast bread over medium-high heat 2 to 3 minutes per side. After bread is turned, place the chocolate chips on the top side. Remove from heat and spread the melting chocolate. Top with your favorite toppings.

Yield: 1 serving

the file photo

SWEET POTATO BISCUITS

2 cups self-rising flour

1/4 cup packed brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
7 tbsp cold butter, divided
3 tbsp shortening
1 cup mashed sweet potatoes
6 tbsp milk

Preheat oven to 425 degrees.

Combine the four, brown sugar, cinnamon, and ginger in a bowl.  Cut in 4 tablespoons butter and the shortening until the mixture resembles coarse crumbs.

In a separate bowl, combine the sweet potatoes and milk; stir into the crumb mixture just until combined.  Turn mixture out onto a floured surface; knead 10 times.  Roll out to a half-inch thickness.  Using a biscuit cutter or a 2 1/2" lip of a glass, cut out the biscuits.  Gather scraps and reroll and cut.  Place biscuits on an ungreased baking sheet.

Melt the remaining 3 tablespoons of butter and brush over the biscuits.  Bake at 425 degrees for 10 minutes or until golden brown.

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SWEET BUTTERMILK BISCUITS

 Thanks to a lady on Cast Iron Cooking who shared this buttermilk biscuit recipe. As she says, "Enjoy".

BROWN SUGAR-CINNAMON MONKEY BREAD

4 tubes refrigerated biscuits (regular, not jumbo size)

1 cup granulated sugar
1 tbsp ground cinnamon
1/2 cup pecan pieces
1 1/2 stick butter
1 cup brown sugar
1 tsp ground cinnamon

Preheat oven to 350 degrees.
Grease a tube or bundt pan; set aside.

Quarter each of the biscuits.

Combine the granulated sugar and 1 tablespoon of the cinnamon in a small bowl.  Dip biscuit pieces in the sugar/cinnamon mixture.  Place biscuits into the prepared pan in layers with nuts between layers.

Combine the brown sugar with the teaspoon of cinnamon and sprinkle overall.

Melt the butter and pour over the biscuits, cinnamon and sugar.

Bake at 350 degrees for 30 to 35 minutes until browned.

Pull apart for serving.

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CHOCOLATE CHIP MUFFINS

1 1/2 cups flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1 cup chocolate chips
1 egg
1 cup milk
1/3 cup butter

Preheat oven to 375 degrees.
Grease 12 muffin cups or line with paper liners; set aside.

In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the chocolate chips and stir in.

In a 2 cup glass measuring cup, melt the butter in the microwave. Allow to cool and add the egg and milk; mix but do not beat. Stir mixture into the flour mixture.

Pour batter into the prepared muffin cups and bake at 375 degrees 20-25 minutes until a wooden toothpick inserted in center comes out clean.

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