Abs Favorite Recipes

Archive for the ‘Bread’ Category

Heaven. These rolls are pure heaven. I don’t say that much when it comes to food. I had my doubts about this recipe I admit but they looked SO good I had to try them and man am I glad I did!!

Source: The Pioneer Woman This woman rocks!!!!

Prep Time: 3-5hrs Cook Time 15-18 minutes

• 7-8 frozen dinner rolls(I used Rhode’s)
• 4 tbsp butter(melted)
• Rosemary
• Coarse Sea Salt

Spray a small iron skillet(I don’t have one so I used a roasting pan and it worked great) with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

After rising, brush rolls with melted butter.

Sprinkle on chopped rosemary(I used dried). Brush with additional butter. Sprinkle with coarse sea salt.

Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Yield: 8 servings

Okay I had to go eat another roll while typing this up. I am in trouble with these things. I used a little too much salt so they where just a little to salty but still OOO so good. I also added some garlic powder to the melted butter because we where having spaghetti for dinner. I am going to attack The Pioneer Woman’s website this weekend for more great recipes. I found a chicken noodle recipe that made me drool. This lady knows how to cook let me tell you. Enjoy and I know your not going to be able to stop at one roll. Trust me.

After taking a break from trying new recipes I am back at it. My droughts never last long I always get bored with what I am cooking and start looking through my cookbooks or checking out a number of my favorite food blogs. I found this recipe on facebook. A friend posted a link and I bookmarked it and finally gave it a try last week. I admit I buy a lot of refrigerated dinner biscuits because its fast and they taste good. But I know I can save myself some money if I make them myself. This recipe is really easy and the biscuit dough can be frozen and used when needed.

Source: smitten kitchen

Prep Time: 20 Minutes Cook time 10-15 minutes

• 3 tbsp melted butter
• 2 cups all-purpose flour, plus more for dusting the surface
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar (optional)
• 1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using two additional tablespoons, or half the unused cream. Just like the recipe from smitten kitchen called for)

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Bake until golden, 10 to 15 minutes. Serve immediately, or flash freeze for future use. [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]

Yield: 1 Dozen

I don’t have a shifter so I did not shift the flour. I also used my kitchen aid mixture the 2nd time I made these and I did not need the extra 2 tbsp of whipping cream. I have not tried freezing a batch yet but I plan too. I really like these and my kids eat these better then the store brand. You definitely want to serve these right as they come out of the oven. They are still good once they cool but are best fresh. The other thing I want to try with these biscuits is adding cheese and garlic. I bet that would be heavenly!

This is my favorite zucchini bread recipe. I just keep eating it till its gone. I love how moist it is and the flavor is great.

Source: cooks.com

Prep time: 15 min Cook time 45-60 min

• 3 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 tsp vanilla
• 2 cups coarsely grated zucchini (loosely packed)
• 2 cups flour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 1/2 cup chopped walnuts or pecans (optional)

In the bowl of an electric mixer, beat 3 eggs until frothy. Gradually add 2 cups sugar. Stir in 1 cup vegetable oil and 1 tbsp of vanilla. Beat until thick and lemon colored. Stir in zucchini.

In s medium bowl whisk together dry ingredients. Stir dry ingredients into wet mixture, stirring to combine. Add chopped walnuts or pecans, if desired.

Grease two bread loaf pans. Pour batter into pans and level off with the back of a spoon.

Bake for 45-60 minutes or until done(knife entered into middle of bread comes out clean).

Allow loaves to cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans. Cool on wire rack. Brush tops of leaf with melted butter while still warm.

Yield: 2 loaves

Do NOT over cook the bread. Set your timer for 45 minutes and then 5 minute intervals after that. Other wise you will dry it out. I have done it a few times. I have never made it with the nuts either so I don’t know how that would come out.

These biscuits rock! Just seeing this picture makes me want to go into the fridge and grab one! I have tried a few recipes that claim to taste like the ones from Red Lobster and these come very very close!

Source:  E-cookbooks.net

Prep time; 10 minutes Cook time: 10-12 minutes

Dough:

• 1 1/4 lbs. Bisquick (4 cups)
  
• 3 Oz. freshly shredded cheddar cheese (1-1/4 cup)
  
• 11 Oz. cold water (1-1/3 cup)

Garlic Spread:

• 1/2 cup melted butter
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp onion powder
• 1/8 tsp dried parsley

To cold water, add Bisquick and cheese, blending in a mixing bowl.
Mix until dough is firm.

Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.

Yield: Depends on how big your biscuits are. I got around 14 I believe.

All I can say is YUMMY!!

I will also add if your not a huge fan of garlic you can add less of the garlic powder to suit your taste.

Originally I was not going to post this recipe. I found it on another recipe blog and thought it sounded good but the flavor was not my favorite but my kids LOVE this. I mean both of them which is a big deal and so here it is.

Source: Simple Recipes I really like this recipe blog and plan to try a lot more of her recipes.

• 2 eggs, beaten
• 1 1/3 cup sugar
• 2 teaspoons vanilla
• 3 cups grated fresh zucchini
• 2/3 cup melted unsalted butter
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 cup chopped pecans or walnuts (optional)
• 1 cup dried cranberries or raisins (optional)

1. Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2. Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Yield: 2 loaves

I did add raisins but not the walnuts. I did not have unsalted butter so I used salted and left out the pinch of salt. The reason I don’t love this recipe was because of the nutmeg. It has grown on me, but I may play around with it next time I make it. I have another recipe that I love and will post it at some point. I also have a recipe that calls for pineapple so I might have to give that one a try as well. I hope you enjoy this recipe as much as my kids do!

Who doesn’t like homemade bread?  The next must in my option for making homemade bread is a bread machine. If you don’t have one I say get one. It took me some time to find a recipe that I really liked but I have been using this one for a few years and still love it.

Source: Cooks.com

• 1 cup warm milk
• 1/2 tsp salt
• 1 tbsp butter
• 3 cups floor
• 3 tbsp sugar
• 1 1/2 tsp yeast

Put ingredients in 1lb. bread machine in the exact order given. Start the bread machine. I use the sweet bread setting with the light crust setting but you can also use the regular bread setting. You may also use the rapid cycle on your machine. Because of the milk and butter it’s not recommended to use the delay cycle.

When measuring the milk I always fill a one cup glass measuring cup to the brim and then heat it for a minute in the microwave. Be sure to watch the dough as its mixing. You may need to add a little extra milk or flour to get the dough just right. You want the dough so its not sticking to the side as its mixing but still wet enough that its sticky to the touch. I will also ad its a good idea to let the bread cool a little bit before cutting so it does not go flat as your cutting it.