A traditional treat during the Easter season, these rolls are easy to prepare and yummy to eat. Hot crossed buns are traditionally filled with raisins or currants, just as these are. They are wonderfully spiced and have a subtle sweetness. These buns perfectly pair with coffee or a strong tea. They are very filling too - perfect for breakfast! This wonderful recipe comes from King Arthur Flour and makes a lovely soft roll that will have you coming back for more.
If you do not have a heavy duty mixer, you can prepare the dough by hand. When the fruit is cool, mix all of the dough ingredients along with the fruit and any liquid not absorbed. Turn the dough out to a lightly floured surface. Knead the dough for about seven minutes and then continue on according to directions.
For a more tender roll, after you let the dough rise (for 1 hour), punch the dough down and let rise for another 40 minutes. Continue on according to directions.
A big part of the Thanksgiving meal is dinner rolls. These crescents are great as they are easy to do, and you can make them ahead of the event. They are also pumpkin and very festive! You can make these rolls a month in advance and freeze. It saves a lot of time during the holidays, and you get homemade rolls rather than store-bought with your meal.
These pumpkin dinner crescents are absolutely fantastic! Whenever I serve these to guests, they cannot say enough good things about them. I got this wonderful recipe from the 2004 edition of the Betty Crocker: Holiday publication. They are fun to make, and if you have never made homemade crescent rolls I encourage you to give these a try! You will love the results.
As mentioned in the intro, you can prepare and bake these rolls in advance. Place completely cooled rolls in gallon-sized freezer bags and freeze up to a month. When ready to serve, place the roll filled freezer bags on the kitch...
These individual bread puddings are delicious and surprisingly easy to make. I found this wonderful recipe in the April 2014 edition of Cooking Light magazine. Even though this recipe was first printed in the spring, I decided that it would be a great autumn dish. These puddings have a bread stuffing feel to them, just with lots of cheese! You can also make this dish vegetarian (see tips) if desired. You can serve with a simple green salad to round out this meal. These puddings can be a lovely brunch, lunch, or even supper - you really can't go wrong!
You can make these vegetarian by omitting the bacon and using vegetable stock instead of the chicken stock. You may also add sliced mushrooms if desired.
You can use low-fat or whole milk. I used whole milk, and it turned out really great! If you want to use low-fat, I suggest 1% to 2% low-fat milk.
Total time is 45 minutes.
Click here for a printable version of this recipe.
Autumn is here, and that means pumpkin! These muffins are a real treat with your morning coffee. They are loaded with fresh apples and flavored with pumpkin spice. They also have a wonderful streusel topping that gives an added sweetness to these muffins. This is a recipe that has been around in my collection for many years, so I have baked these muffins many times. These pumpkin apple streusel muffins are a delight to eat, and I hope you and your family will enjoy!
When baking (unless otherwise noted) it's always good to rotate your baked goods halfway though the baking time.
Preparation time is 20 minutes. Bake time is 22 to 24 minutes. Total time is 45 minutes.
Click here for a printable version of this recipe.
Despite the title, these muffins are great any time of the day! They are sweet with a hint of spice and go perfect with a cup of coffee. There is a rustic quality to these muffins. I tried many recipes before I created this one, and I worked to incorporate the best of each recipe. My family helped with the development of my own 'French Morning Muffins' and commented on each recipe I tried. I have worked to combine all the feedback I got into this recipe, and they turned out amazing! For an extra indulgence, split the muffin in half and spread some butter on it. Try out these wonderful French morning muffins and let me know what you think!
This is a recipe that I developed, because of an abundance of zucchini from my garden. My family enjoys this sweet bread for a pick me up snack, and it goes great with a cup of coffee. I added some mini chocolate chips, and it made this recipe all the better! This recipe is a wonderful way to use zucchini. Even if you're not a fan of squash, you will love this sweet bread.
You can add up to a 1/2 cup chocolate chips, if desired.
I use a cheese grater to grate the zucchini - skin, and seeds included. Use the large size grater.
This bread freezes well. I double bag the zucchini bread with plastic bread bags that I buy from the grocery store.
Preparation time is 20 minutes. Cook time is 55 minutes, and cool time is 45 minutes. Total time is 2 hours.
This is a recipe I have been working on for awhile now. I combined different elements of blueberry muffin recipes and created something new! If you like muffins that are loaded with blueberries, you are going to love this recipe.
The muffins are sweet and cake-like. They burst with blueberry flavor. In order to get this amazing blueberry flavor, there is a cup and a half of whole blueberries in this recipe, and also an additional half cup of smashed blueberries. The smashed blueberries add even more blueberry flavor to these delightful muffins!
The topping is something that I perfected towards my own taste. I prefer the 'just enough' buttery sugar-cinnamon topping on my muffins. Though, if you prefer more of a crunch to your muffins, you can simply double the topping ingredients Let me know if you bake these Blue for You Blueberry Muffins! I would love to know what you think of my recipe.
This recipe works best with blueberries that taste...
One of the things that I love about spring and early summer is rhubarb. Rhubarb is an old fashioned plant that you would likely find at grandma's house growing in her backyard. The leaves are poisonous, but the stalks are typically used in sweet recipes. Often, you can find rhubarb stalks in your grocery store in the spring and early summer season. I have several rhubarb plants growing in my yard, and if you have room and like rhubarb, I highly recommend growing this plant.
These rhubarb muffins are sweet with just a little of that tart taste rhubarb lovers adore! With a delicious buttery-cinnamon topping that adds a hint of decadence, these muffins are sure to please! I have been making these muffins for the last couple of years, and we enjoy them so much that I believe these muffins will be a mainstay for years to come. Give these great rhubarb muffins a try, and you will definitely see why my family loves them.
I like making this bread, because it is quick, easy, and almost foolproof. This particular recipe is adapted from the Irish Cooking Bible, and I love the versatility of it. You can omit the spice and herb variations and just bake a basic loaf. You can also substitute these spices and herbs with your own combinations. The cross is cut into the top of the bread to help it rise, and according to Irish folklore, the cross will both ward away the devil and bring good luck or get rid of any mischievous fairies in your kitchen.
How deep you cut your cross in the dough will effect the outcome of the bread. There is no wrong or right way to cut your cross. If this bread becomes a favorite you will develop your own preference. I have two different loafs for examples of a minimum cut and a deeper cut.
Here is a wonderful basic banana bread. It is super moist and delicious! I like this recipe, because there is nothing fancy about it, and the bananas are the main star in this bread. It is truly a classic banana bread.
I found this gem in a church cookbook many years ago. While living in Kansas, my husband and I were invited to a friends house in the town of Pretty Prairie. Our host had quite the collection of church cookbooks, and as a newlywed, I felt that I needed a good banana bread recipe. This one caught my eye. It was tucked in several pages of banana bread recipes, and it had 'moist' in the title. I thought to myself, "There you go! Look no further." The ingredients were listed and the directions only said, "Mix well and pour into greased loaf pans. Bake 350 degrees for 1 hour 10 minutes." I had to figure out how to do the recipe from there. Don't you love church cook books!?! I have given you a little more detailed instructions, but it is...