Bisquick Coffee Cake
2 Cups Bisquick Streusel Topping:
2/3 Cup Milk 1/3 Cup Bisquick
2 Tbsp. Sugar 1/3 Cup Brown sugar
1 Egg 1/2 tsp. Cinnamon
2 Tbsp. Firm Margarine or butter
Preheat oven to 350 degrees. Grease a round 9-inch pan. Mix all ingredients except Streusel topping; beat 30 seconds. Spread in pan; sprinkle with streusel topping. Bake 18 to 22 minutes or until a toothpick inserted in center comes out clean. Serve warm. Streusel Topping: Mix Bisquick, brown sugar and cinnamon. Cut in margarine until crumbly.
1-2-3 Biscuits
2 Cups Flour 2/3 Cup Milk
1 Tbsp. Baking powder 1/3 Cup Oil
1 tsp. Salt
Preheat oven to 450 degrees. In large bowl, with fork, mix flour, baking powder and salt until well blended. Add milk and oil all at once; stir until dough forms a ball. With hand, knead dough in bowl ten times or until smooth. Roll dough between two sheets of waxed paper into 6-inch square, about 1 inch thick. Cut into 9 biscuits; place on ungreased cookie sheet. Bake 10 to 12 minutes until golden. Makes 9 biscuits.
Banana Bread
3 Eggs 1/2 tsp. Salt
2 Cups Sugar 1 tsp. Vanilla
3/4 Cup Shortening 2 Cups Bananas, mashed, very ripe
3 Cups Flour 1 Cup or less Nuts, chopped (optional)
1 1/2 tsp. Baking soda
Mix all ingredients except nuts together at medium speed or by hand. Then add nuts and bake one hour at 325 degrees. Makes 2 loaves.
Tea Ring
1 can Refrigerated biscuits 1/4 Cup Brown sugar
4 Tbsp. Butter 1/2 tsp. Cinnamon
Cut biscuits into quarters. Place butter in round cake dish and microwave 1 minute 30 seconds on HIGH, or until butter is melted. Immediately stir brown sugar and cinnamon into melted butter. Add biscuit quarters, 1/4 at a time and stir to coat with mixture. Arrange biscuit quarters evenly in dish. Microwave 4 to 5 minutes on HIGH, or until biscuits are slightly firm to the touch.
Homemade Noodles
1 Cup Flour 1 Tbsp. Water
2 Eggs, beaten Salt to taste
Mix flour, eggs, water and salt in bowl. Place on bread board; knead in additional flour until dough is stiff. Roll out thin; let dry for 1 hour. Cut into noodles. Drop into boiling water or broth; cook until noodles are tender.
Baking Powder Biscuits
2 Cups Flour 1/4 Cup Shortening
1 Tbsp. Baking powder 2/3 to 3/4 Cup Milk
1/2 tsp. Salt
Sift dry ingredients into bowl. Cut in the shortening till like coarse crumbs. Make a well; add milk all at once. Stir quickly with fork just till dough follows fork around bowl. Turn onto lightly floured surface. Knead gently 10 to 12 strokes. Roll dough 1/2-inch thick. Dip cutter in flour; cut straight down, no twisting. Bake on cookie sheet at 450 degrees for 12 to 15 minutes. Makes 16.
Corn Fritters
1/2 Cup Flour 1 can (8 3/4 oz.) Whole kernel corn, drained
3/4 tsp. Baking powder 2 Tbsp. Butter or margarine, melted
1/2 tsp. Salt 2 Eggs, well beaten
1/8 tsp. Pepper
Mix flour with baking powder, salt and pepper. Combine corn and melted butter; blend thoroughly into flour mixture. Gently stir eggs into flour mixture until well mixed. Using about 1/4 cup per fritter, drop batter into hot oil, 1/2-inch deep. Fry 5 to 6 minutes, turning to brown both sides. Drain on paper towel. Serve hot with syrup or dust with powdered sugar. Makes 4 to 5 fritters.
Yummy Coffee Cake
1 box Yellow cake mix 3/4 Cup Sugar
1 box Instant vanilla pudding 1/2 Tbsp. Cocoa
4 Eggs, beaten 1/2 Tbsp. Cinnamon
1/2 Cup Oil 1/2 Cup Chopped nuts (optional)
1 Cup (1/2 pint) Sour cream
Mix first 5 ingredients well for 5 minutes. Grease a 9 x 13 pan or a large bundt pan. Pour in half of batter. Mix last 4 ingredients together well; sprinkle half of the mixture over batter in pan. Swirl with knife. Pour the rest of batter in and sprinkle with remaining sugar mixture; swirl again. Bake at 350 degrees for 40 to 50 minutes until done. Drizzle powdered sugar frosting on top while still warm.
Snickerdoodle Mini Muffins
For Topping: 1/2 Cup Sugar
1/3 Cup Sugar 1 Tbsp. Baking powder
1 tsp. Cinnamon 1 Cup Skim milk
For Muffin: 1 Egg, lightly beaten
1 1/2 Cups Flour 1/4 Cup Margarine or butter, melted
1 Cup Oatmeal 1 tsp. Vanilla
Heat oven to 400 degrees. Spray bottoms only of mini-muffin pan cups with cooking spray. For topping, combine sugar and cinnamon in a small bowl; mix well and set aside. For muffins, combine flour, oatmeal, sugar and baking powder in a large bowl; mix well. In small bowl, combine milk, egg, margarine and vanilla; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Do not over mix. Fill muffin cups 2/3 full. Sprinkle topping evenly over tops of muffins. Bake 12 to 14 minutes or until light golden brown. Cool in pan on wire rack 5 minutes; remove from pan and serve warm. Makes 3 dozen.
Banana-Nut Muffins
2 Cups Flour 1 Egg, beaten
1/4 Cup Sugar 1/3 Cup Oil
1 Tbsp. Baking powder 3/4 Cup Mashed banana
1/2 tsp. Salt 1/2 Cup Chopped walnuts
1 Cup Milk
Preheat oven to 400 degrees. Grease a 12-cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; make a well in center. Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well. Mix batter just until moistened; do not overmix. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.
Spice Muffins
1/2 Cup Butter or margarine 1/2 Tbsp. Cinnamon
1 Cup Sugar 1 tsp. Allspice
1 Egg 1/2 tsp. Cloves
1 Cup Hot applesauce 1 tsp. Baking soda
2 Cups Flour 1/2 Cup Chopped nuts
Mix together. Bake at 350 degrees in greased, muffin tin. Fill 1/2 full. Remove and roll in powdered sugar. Makes 1 quart or 42 small muffins. Dough may be kept in refrigerator.
Cherry Filled Coffee Cake
1 Cup Butter or margarine 1 can Cherry pie filling
1 Cup Sugar Topping:
2 Eggs 2 Tbsp. Butter
2 Cups Flour 1/4 Cup Sugar
2 tsp. Baking powder 1/4 Cup Flour
Cream butter and sugar. Add eggs, flour and baking powder. Mixture will be dry. Spread 2/3 of mixture in a greased 9 x 13 pan. Spread cherry filling over mixture. Put remaining 1/3 of mixture on top. It will be difficult to spread, may have to dab mixture. Blend topping mixture. Spread on top. Bake at 350 degrees for 45 minutes.
Spicy Coffee Cake
1/2 Cup Shortening 1 3/4 Cup Flour
1 Cup Sugar 1 tsp. Cinnamon
2 Eggs 1/2 tsp. Nutmeg
1/2 Cup Milk 1 tsp. Baking soda
1/2 tsp. Salt 1 large or 2 small Apples, chopped
Mix together. Bake in 9 x 13 pan, greased. Before baking, sprinkle with mixture of 1/4 cup sugar, 1 tsp. cinnamon and 1/2 cup chopped nuts. Bake at 350 degrees for 20 to 30 minutes, or until done.
Cheddar Biscuits
2 1/4 Cups Bisquick 1/4 Cup Margarine, melted
3/4 Cup Milk 1/4 tsp. Garlic powder
3 oz. Cheddar cheese, shredded
Preheat oven to 450 degrees. Combine Bisquick, milk and cheese. Beat 30 seconds. Drop by tablespoon onto ungreased cookie sheet. Bake 8 to 10 minutes or until brown. Mix melted margarine and garlic powder; spread over warm biscuits.
Cheddar Loaves
3 1/2 Cups Bisquick 2 Eggs
2 1/2 Cups Shredded sharp cheddar cheese 1 1/4 Cups Milk
In a large bowl, combine Bisquick and cheese. Beat eggs and milk; stir into cheese mixture just until moistened. Pour into four greased and floured 5 3/4-inch x 3-inch x 2-inch loaf pans. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes. Remove from pans; slice and serve warm. Bread can also be made in one 9-inch x 5-inch x 3-inch loaf pan. Bake 50 to 55 minutes.
Quick Caramel Rolls
1/4 Cup Butter or margarine 1 Cup Caramel ice cream topping
1/2 Cup Chopped pecans 2 tubes (8 oz. each) Refrigerated crescent rolls
Place butter in a 9 x 13 baking pan; heat in a 375 oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375 degrees for 20 to 25 minutes or until golden. Immediately invert onto a serving plate. Serve warm. Makes 2 dozen.
Caramel Rolls
1 bag Frozen dinner rolls 1/2 Cup Butter
1 pkg. Butterscotch instant pudding 1/2 Cup Brown sugar
Cinnamon sugar
Butter a bundt pan. Cut 15 to 18 frozen rolls in half; place in pan. Sprinkle package dry butterscotch pudding over rolls. Melt 1/2 cup of butter with 1/2 cup brown sugar over low heat. Pour over rolls. Cover tightly with foil. Let sit in oven overnight. Bake 20 to 30 minutes at 325 degrees. Before baking, sprinkle with cinnamon sugar.
Sara Lee Coffee Cake
1 Yellow cake mix 3/4 Cup Oil
1 box French vanilla instant pudding 4 Eggs
1 Tbsp. Butter flavoring 1 Tbsp. Vanilla
3/4 Cup Water
Combine all above ingredients. Spray a 9 x 13 pan with Pam. Pour 1/2 of the mixture in pan. Sprinkle with cinnamon and sugar ( 1/4 cup sugar and 3 tablespoons cinnamon). Pour rest of batter on top and bake at 350 degrees until done; 20 to 25 minutes. Cool 10 minutes. Drizzle glaze on top of cake.
Glaze:
1 Cup Powdered sugar 1/2 tsp. Vanilla
1/2 tsp. Butter flavoring 2 Tbsp. Milk
Soft Breadsticks
1 1/4 Cups Flour 2/3 Cup Milk
2 tsp. Sugar 3 Tbsp. Butter, melted
1 1/2 tsp. Baking powder 2 tsp. Sesame seeds
1/2 tsp. Salt
In a small bowl, combine flour, sugar, baking powder and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3 to 4 times. Roll into a 10 x 5 rectangle, 1/2-inch thick. Cut into 12 breadsticks. Place butter in a 9 x 13 baking pan. Place breadsticks in the butter and turn to coat. Sprinkle with sesame seeds. Bake at 450 degrees for 14 to 18 minutes or until golden brown.
Oatmeal Muffins
1 Cup Flour 1 Cup Oatmeal
1/4 Cup Sugar 3 Tbsp. Oil
1 Tbsp. Baking powder 1 Egg, beaten
1/2 tsp. Salt 1 Cup Milk
Heat oven to 425 degrees. Grease muffin tin. Sift together flour, sugar, baking powder and salt. Stir in oatmeal. Add oil, egg and milk. Stir just until dry ingredients are moistened. Fill muffin cups 2/3 full. Sprinkle with cinnamon sugar topping, if desired. Bake for 15 minutes. Remove from pan immediately.
Nutty French Toast
12 slices French bread (1-inch thick) 3/4 Cup Butter, softened
8 Eggs 1 1/3 Cups Brown sugar
2 Cups Milk 3 Tbsp. Dark corn syrup
2 tsp. Vanilla 1 Cup Chopped walnuts
1/2 tsp. Cinnamon
Place bread in a greased 9 x 13 dish. In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread. Cover and refrigerate overnight. Remove from the fridge 30 minutes before baking. Meanwhile, in a mixing bowl, cream butter, brown sugar and syrup until smooth. Spread over bread. Sprinkle with nuts. Bake uncovered, at 350 degrees for 1 hour or until golden brown.
Strawberry Bread
3 Cups Flour 1 tsp. Salt
2 Cups Sugar 1 Cup Oil
1 1/2 tsp. Cinnamon 4 Eggs, beaten
1 tsp. Baking soda 2 Cups Strawberries, crushed
Combine flour, sugar, cinnamon, soda and salt. Combine oil, eggs and strawberries. Stir into flour mixture just till moistened. Add chopped walnuts or pecans, if desired. Pour batter into two greased loaf pans. Bake at 350 degrees for 1 hour. Makes 2 loaves.
Best Pancakes You Ever Ate
1 Cup Milk plus 2 Tbsp. 1/2 tsp. Salt
2 Tbsp. Oil 2 Tbsp. Sugar
1 Egg, beaten 2 Tbsp. Baking powder
1 Cup Flour
Mix oil, egg and milk. Sift dry ingredients and add to the above. Add 2 tablespoons more milk; fry on hot griddle.
Maple-Nut Pancakes
2 Cups Bisquick 2 Eggs
2/3 Cup Milk 1 Tbsp. Sugar
1/4 Cup Maple syrup 1/4 Cup Finely chopped walnuts
Beat all ingredients except walnuts with wire whisk or hand beater until almost smooth; stir in walnuts. Pour by scant 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown. Makes about 13 pancakes.
Apple Streusel Cake
Streusel: 1 tsp. Baking soda
1 Cup Brown sugar 1/2 Cup Butter, softened
1 Cup Chopped apples 1/2 Cup Sugar
1 Cup Sliced almonds, pecans or walnuts 3 Eggs
1/4 Cup Flour 1/2 tsp. Vanilla
1 tsp. Cinnamon 1/3 Cup Orange juice
3 Tbsp. Butter, melted Glaze:
Cake: 1/2 Cup Powdered sugar
2 Cups Flour 2 1/2 tsp. Orange juice
1 tsp. Baking powder
Preheat oven to 350 degrees. Grease a 9- or 10-inch tube pan. To prepare streusel, in a medium bowl, combine brown sugar, apples, almonds, flour and cinnamon. Stir in melted butter. In a medium bowl, combine flour, baking powder and baking soda; mix well. In a large bowl, using and electric mixer set on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add vanilla. Set mixer to low; alternately beat flour mixture and orange juice into egg mixture. Spoon half of batter into tube pan. Sprinkle with half of streusel. Spoon the remaining batter over the streusel, spreading to make an even layer. Swirl batter with a knife to create a marble pattern. Bake for 15 minutes. Remove cake from oven; sprinkle top with remaining streusel. Return cake to the oven; bake until toothpick inserted in center comes out clean, about 30 to 35 minutes. Transfer to a wire rack; cool completely. Combine powdered sugar and orange juice. Mix well. Turn cake out onto a serving plate; invert so streusel is on top. Drizzle glaze over cake; serve. Note: Avoid baking with Red Delicious apples, as they disintegrate quickly when heated. Use Rome, Granny Smith, Cortland and Macintosh for eating and baking.
Apple Dumpling Rolls
2 Cups Sugar 3/4 Cup Shortening
2 Cups Water 2/3 Cup Milk
1/4 Cup Margarine or butter 1/4 Cup Sugar
1/4 tsp. Cinnamon 1/2 tsp. Cinnamon
1/4 tsp. Nutmeg 3 Cups Shredded, peeled cooking apples
2 Cups Flour (3 to 4 medium), such as Golden
2 tsp. Baking powder Delicious, Rome, Granny Smith,
1/2 tsp. Salt Jonathan, or Newtown Pippin
For sauce, in a large saucepan, combine 2 cups sugar, the water, margarine, 1/4 tsp. cinnamon, and nutmeg. Bring to boiling and boil for 5 minutes; set aside (should have about 2 cups of sauce).
For dough, in a large mixing bowl, combine flour, baking powder, and salt. Using a pastry blender, cut in shortening until pea-size. Make well in center. Add milk all at once. Stir just until moistened. Knead dough on a lightly floured surface 10 to 12 strokes or until nearly smooth. Roll out to 12 x 10-inch rectangle.
For filling, combine 1/4 cup sugar and 1/2 tsp. cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral, starting from long side. Pinch seam to seal. Cut into twelve 1-inch-thick pieces. Place in 13x9x2-inch baking pan. Pour sauce over dumplings. Bake in a 350 degree oven about 50 minutes or until golden.
Cornmeal Biscuits
1 1/2 Cups Flour 1 1/2 Tbsp. Sugar
1/4 Cup plus 2 Tbsp. Yellow cornmeal 6 Tbsp. Unsalted butter, chilled
2 tsp. Baking powder and cut into 1/2-inch pieces,
3/4 tsp. Baking soda plus more for topping, if desired
3/4 tsp. Salt 3/4 Cup plus 1 Tbsp. Nonfat buttermilk
Heat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until mixture holds together.
Line a baking sheet with parchament paper. On a lightly floured surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchament; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes.
Cinnamon Sensation Coffee Cake
1/4 Cup Margarine Topping:
3/4 Cup Sugar 1 Cup Brown sugar
1 Egg, slightly beaten 3 Tbsp. Flour
1 1/2 Cups Flour 2 tsp. Cinnamon
2 tsp. Baking powder 4 Tbsp. Margarine
1/2 tsp. Salt 1/2 Cup Walnuts or pecans, finely chopped
1 Cup Milk
1 tsp. Vanilla
Preheat oven to 350 degrees. Spray a 9 x 9 pan with nonstick cooking spray. In a medium bowl, cream margarine and sugar; beat in egg. Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan. To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in margarine with pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter and sprinkle with nuts. Bake at 350 degrees for 30 minutes.
Pumpkin Streusel Muffins
1 3/4 Cups Flour 1/3 Cup Vegetable oil
1/2 Cup Sugar 1 pkg. (3 oz.) Cream cheese, cut into 12 cubes
1 Tbsp. Baking powder
1 tsp. Cinnamon Streusel:
1/2 tsp. Salt 1/4 Cup Brown sugar
1/2 tsp. Nutmeg 1/4 Cup Chopped pecans
1 Egg 1 tsp. Cinnamon
1/2 Cup Milk 1 Tbsp. Cold butter or margarine
1/2 Cup Cooked or canned Pumpkin
In a bowl, combine the first 6 ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter. For streusel, combine brown sugar, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees for 18 to 22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack.
Bisquick's Original Pancakes
2 Cups Original Bisquick
1 Cup Milk
2 Eggs
Heat griddle or skillet over medium-high heat or electric griddle to 375 degrees; grease with cooking spray. Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden. Makes 12 pancakes.
Applesauce Doughnuts
4 Cups Flour 1/2 tsp. Cinnamon
1 Cup Sugar 1 Cup Applesauce
1 Tbsp. Baking powder 1/2 Cup Buttermilk
1 tsp. Baking soda 1/4 Cup Oil
1 tsp. Salt 1 tsp. Vanilla
1/2 tsp. Nutmeg 2 Eggs
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon. In a medium bowl, combine applesauce, buttermilk, oil, vanilla and eggs, add to flour mixture. Stir just until dry ingredients are moistened. If desired, refrigerate dough for easier handling. In a deep fryer or heavy saucepan, heat oil to 375 degrees. On a well floured surface, toss dough lightly until no longer sticky. (NOTE: I had to add quite a bit more flour before the dough was in workable condition. Add the flour to the mixture IN the bowl not on floured surface first, then add more on floured surface.) Roll half of the dough at a time to 1/2-inch thickness; cut with floured doughnut cutter. Cook in hot oil for 1 to 1 1/2 minutes on each side or until deep golden brown. Shake doughnuts in a bag with powdered sugar or granulated sugar. Makes 30 to 32 doughnuts.
Mom's Pumpkin Bread
3 Cups Flour 1 tsp. Salt
1 tsp. Baking soda 1 Tbsp. Cinnamon
2 Cups Sugar 2 Cups Pumpkin
4 Eggs, beaten 1 1/2 Cups Oil
1/2 Cup Nut, chopped
Mix dry ingredients in large bowl. Make a well in center and add the other ingredients. Stir enough to mix well. Pour into 2 ungreased loaf pans. Bake for 1 hour at 350 degrees.
Banana Streusel Muffins
1 1/2 Cups Flour 1 Egg, lightly beaten
1 tsp. Baking soda 1/3 Cup Butter, melted
1 tsp. Baking powder 1/3 Cup Packed brown sugar
1/2 tsp. Salt 2 Tbsp. Flour
3 Bananas, mashed 1/8 Tsp. Cinnamon
3/4 Cup Sugar 1 Tbsp. Butter
Preheat oven to 375 degrees. Lightly grease 12 muffin cups. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake 18 to 20 minutes, until toothpick inserted into center of muffin comes out clean. Makes 12 muffins.
Yeast Breads
Pizza Crust
1/2 pkg. (1 1/8 tsp.) Yeast 2 Tbsp. Corn meal
1/2 Cup Warm water 1 1/4 Cup plus 2 Tbsp. Flour
3 Tbsp. Oil
Mix all ingredients together and let rise till doubled in size.
Jumer's Cinnamon Rolls
1 pkg. Yeast 1 1/2 tsp. Cinnamon
1/2 or 1/4 cup Warm water 1/2 Cup Cold water
1/2 Cup Butter or margarine 3 Cups Bisquick
1 Cup Sugar
Mix dry yeast and warm water; set aside. Melt butter and set aside. Mix sugar and cinnamon and set aside. Mix cold water and Bisquick. Add yeast mixture and let stand 10 to 15 minutes in a warm, draft-free place. Divide dough into four sections. Roll each section into a 4 x 12-inch rectangle on a floured board. Brush with butter; sprinkle with cinnamon sugar. Roll into long tube. Cut into 1-inch pieces and place, cut-side down, in a buttered, 9 x 13 baking pan. Repeat with remaining sections. Brush with remaining melted butter on top of rolls and sprinkle with remainder of cinnamon sugar. Bake at 350 degrees for 20 minutes; serve warm. Note: You can use a jellyroll pan and drizzle soft butter icing or glaze over the rolls while warm.
Avanti's Bread
2 pkgs. Yeast 1 Tbsp. Salt
3 Cups Warm water 1 1/4 Cups Sugar
3 Tbsp. Oil 10 Cups Flour
3 Eggs
Dissolve yeast in water. Mix in other ingredients. Knead; put in greased bowl. Turn over. Cover and let rise until double. Punch down; knead. Cover and let rise again. Make 5 loaves in greased pans. Let rise, covered. Bake at 350 degrees for 30 to 35 minutes.
Stickie Quickie Buns
1 1/2 Cups Flour Topping:
2 pkg. Yeast 3/4 Cup Butter
3/4 Cup Milk 1 Cup Brown sugar
1/2 Cup Water 1 tsp. Cinnamon
1/4 Cup Butter 3/4 Cup Chopped nuts
1/4 Cup Sugar 1 Tbsp. Corn syrup
1 tsp. Salt 1 Tbsp. Water
1 Egg
1 3/4 Cup Flour
In a large mixing bowl combine 1 1/2 cups flour and yeast. Heat milk, water, butter, sugar and salt until warm. Pour into yeast mixture. Add egg; beat on high speed for 3 minutes. By hand stir in 1 3/4 cups flour; cover and let rise for 30 minutes. While dough is rising combine topping ingredients in a saucepan and heat until melted. Pour into a 9 x 13 glass baking dish. Stir down batter and drop by tablespoonfuls onto topping. Bake at 375 degrees for 15 minutes. Cool 1 minute; cover pan with cookie sheet and carefully invert to remove buns from pan.
Breadsticks
1 pkg. Yeast 1 Tbsp. Sugar
1 tsp. Salt Beaten eggs
4 Cups Flour Sesame seeds, garlic powder, parmesan
1 1/2 Cups Warm water cheese or your choice of topping
Dissolve yeast in warm water. Add salt and sugar. Blend in flour and knead until smooth. Cut into small pieces; roll into rope. Twist and place on greased cookie sheet. Brush with beaten eggs and sprinkle with topping. Bake at 425 degrees for 12 to 15 minutes or until golden brown.
Cinnamon Rolls
2 pkgs. Yeast Filling:
1/2 Cup Warm water (105 - 115 degrees) 1/2 Cup Butter or margarine, softened
1/3 Cup plus 1/2 tsp. Sugar 1 Cup Brown sugar
4 to 5 Cups Flour 1/2 Cup Sugar
1 tsp. Salt 2 Tbsp. Cinnamon
1 Cup Milk, scalded and cooled to 110 degrees Icing:
1/3 Cup Oil 1 Cup Powdered sugar, sifted
2 Eggs, at room temperature 2 to 3 Tbsp. Warm milk
1 tsp. Vanilla
In cup dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5 minutes. In mixer bowl combine 3 cups flour, remaining 1/3 cup sugar and the salt. At low speed gradually beat in milk, oil, eggs and yeast mixture; beat until well blended. Beat in additional flour (about 1 1/2 cups) until dough pulls away from sides of bowl. On floured surface knead dough until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm, draft free place until doubled in bulk, 1 hour. In mixer bowl beat all ingredient for filling until smooth; set aside. Grease two 9-inch round cake pans. On lightly floured surface roll dough into an 18 x 10-inch rectangle. Spread with filling. Roll tightly from long side. Cut into fourteen 1 1/4 inch slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around the center roll. Cover and let rise until doubled in bulk, 30 to 40 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes until golden brown. Cool in pans 10 minutes. In medium bowl whisk all ingredients for icing until smooth. Drizzle over cooled rolls. Makes 14 rolls.
White Bread
1 pkg. Yeast 1/2 Tbsp. Salt
5/8 Cup Warm water 1/2 Cup Milk
3 to 3 1/2 Cups Flour 1 Tbsp. Margarine, melted
1 1/2 Tbsp. Sugar Egg whites
Dissolve yeast in water. In a large mixing bowl put sugar, salt, milk and margarine, and stir to make sugar and salt dissolve. Add the yeast mixture and stir. Add up to 3 to 3 1/2 cups of flour. Sprinkle the work surface with flour. Dump the dough onto the work surface and knead for 10 minutes. When done kneading place the dough in an oiled bowl and flip the dough and cover it and let it rise in a warm place for an hour. When it is done rising, punch the dough down and take it out of the bowl. Roll the dough into a rectangle, and roll it up like a jellyroll. Then place in a greased loaf pan. Glaze it with egg whites. Put it in a warm place to rise for 30 to 45 minutes. When done rising take out and preheat the oven to 400 degrees and cook for 35 - 45 minutes. Cool on rack.
Cinnamon Nut Bread
1/4 Cup Sugar 1/2 Tbsp. Cinnamon
1/8 Cup Chopped nuts
Prepare white bread and after you have rolled the dough out sprinkle with filling and roll it up. Finish the same as white bread.
90 Minute Dinner Rolls
2 to 2 1/2 Cups Flour 1/2 Cup Milk
2 Tbsp. Sugar 1/4 Cup Water
1/2 tsp. Salt 2 Tbsp. Margarine
1 pkg. Yeast
Mix 3/4 cup flour, sugar, salt and undissolved yeast. Heat milk, water and margarine to 120 - 130 degrees. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. On floured board knead 2 to 3 minutes. Divide dough into 12 equal pieces. Shape into balls. Place in greased 8-inch round pan or muffin tin. Pour a 1-inch depth of boiling water into large pan on bottom rack of cold oven. Set rolls on rack above water. Cover. Close oven door; let rise 30 minutes. Uncover rolls; remove pan of water. Turn oven to 375 degrees. Bake 20 to 25 minutes or until done. Remove from pan to cool. Serve warm. Makes 1 dozen.
Whole Wheat Bread
1 pkg. Yeast 1 tsp. Salt
1 1/4 Cup Warm water 1 1/2 Cup Whole wheat flour
2 Tbsp. Honey 1 1/2 Cup White flour
2 Tbsp. Butter
In large bowl dissolve yeast in water. Stir in honey. Add butter, salt, white flour and 1/2 cup wheat flour. Beat on low speed until well blended. Increase speed to high; beat 1 minute. Scrape bowl; beat 1 minute more. Stir in remaining 1 cup of wheat flour. Cover and let rise 45 minutes. Grease loaf pan. Punch batter down by stirring 30 strokes with wooden spoon. Spoon into loaf pan. Let rise, covered for 30 to 40 minutes until batter rises to edge of pan. Bake in preheated 375 degree oven 40 minutes. Remove from pan. Makes 1 loaf.
Different Sweet Rolls
Rolls: Topping:
1 pkg. Yellow cake mix 1 stick Margarine
2 pkg. Yeast 1/4 Cup White corn syrup
5 Cups Flour 2 Tbsp. Brown sugar
2 1/2 Cups Hot water Chopped nuts
Mix cake mix, yeast and flour. Stir in hot water. Let rise until double. Roll into rectangle, spread with butter and sprinkle cinnamon-sugar over butter. Roll into jellyroll and cut into 1 1/2 to 2 inch slices. Let rise in pan. Before baking melt topping ingredients and pour over rolls. Bake at 375 degrees for 25 minutes.
Refrigerator Crumb Cake
3 1/2 Cups Flour 3/4 Cup Milk
1/3 Cup Sugar 1/2 Cup Margarine
1 tsp. Salt 1/4 Cup Water
2 pkg. Yeast 2 Eggs
Set aside 1 Cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. In saucepan, over low heat, heat milk, margarine and water; stir into dry mixture. Add eggs and enough additional flour to make stiff batter. Spread evenly in two greased 9-inch round cake pans. Cover each pan loosely with waxed paper brushed with oil, then top with plastic wrap. Refrigerate overnight. When ready to bake, remove from refrigerator, uncover cakes carefully. Let stand at room temperature 10 minutes. Sprinkle cakes evenly with Streusel Topping. Bake at 375 degrees for 25 minutes or until done. Cool on wire rack; serve warm.
Streusel Topping: In medium bowl, combine 3/4 cup flour, 1/3 cup brown sugar, 1/3 cup sugar, and 1 teaspoon cinnamon. Cut in 1/2 cup margarine until crumbly.
Maple-Cinnamon Sticky Buns
1 pkg. Yeast Topping:
1/2 Cup Warm water 1/2 Cup Maple syrup
1 carton (8 oz.) Sour cream 1/4 Cup Butter, melted
1/3 Cup Maple syrup Filling:
1 Egg yolk 2 Tbsp. Butter, softened
1 tsp. Salt 2 Tbsp. Syrup
1/4 tsp. Baking soda 1 Tbsp. Sugar
1 Cup Whole wheat flour 1 Tbsp. Cinnamon
2 1/2 to 3 Cups Flour
For dough, dissolve yeast in warm water. In a large mixer bowl, combine sour cream, syrup, egg yolk, salt and baking soda. Stir in yeast and whole wheat flour. Beat well. Stir in as much white flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining white flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double, 1 1/2 to 2 hours. Punch down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, for topping, in a saucepan, combine maple syrup and margarine. Cook and stir over low heat till margarine is melted. Divide between two 9-inch round baking pans. Roll out dough to a 14 x 12-inch rectangle. Spread with margarine. Drizzle with maple syrup. Sprinkle with sugar and cinnamon. Roll up dough from short side. Slice into twelve 1-inch pieces. Place in pans. Cover; let rise till almost double (30 minutes). Bake in a 375 degree oven 20 to 25 minutes. Invert on serving plate. Makes 1 dozen.
Bread Machine Spaghetti Bread
1 Cup Warm water 1/4 tsp. Dried oregano
2 Tbsp. Olive or vegetable oil 1/8 tsp. each Dried basil, marjoram, savory
3 Cups Bread flour and thyme
1/3 Cup Grated Parmesan cheese 1/8 tsp. Rubbed sage
1 Tbsp. Sugar 1/8 tsp. Dried rosemary, crushed
1 to 2 tsp. Garlic powder 1 pkg. Yeast
1 tsp. Salt
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. Check dough after 5 minutes of mixing; this dough should appear dry. If it looks wet, add 1 to 2 tablespoons of flour. Makes 1 loaf (1 1/2 pounds).
Cherry Nut Breakfast Rolls
2 pkgs. Yeast 3 Tbsp. Cornstarch
1 Cup Warm water 1/4 tsp. Almond extract
1/2 Cup Butter or margarine, melted 1/3 Cup Finely chopped almonds
1/2 Cup Sugar Few drops red food coloring, optional
3 Eggs, beaten Icing:
1/2 tsp. Salt 1/2 Cup Powdered sugar
4 1/2 to 5 Cups Flour, divided 1/2 to 2 tsp. Milk
Filling: 1/2 tsp. Butter or margarine, softened
3 Cups fresh or frozen pitted tart red 1/2 tsp. Almond extract
cherries, chopped
2/3 Cup Sugar
In a large mixing bowl, dissolve yeast in water. Let stand 5 minutes. Stir in butter, sugar, eggs, salt and 3 cups flour. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and refrigerate 2 hours. Meanwhile, combine all filling ingredients in a saucepan. Bring to a boil; reduce heat and cook until thickened, stirring constantly. Cool. Turn dough out onto a lightly floured surface. Roll out to make a 14 x 16-inch rectangle. Spread with filling. Roll up, jelly-roll style, beginning with the long end. Cut into 12 slices. Place, cut side down, on a greased 9 x 13 baking pan. Cover and let rise until almost doubled, about 25 minutes. Bake at 375 degrees for 25 minutes or until golden brown. Remove from pan; cool slightly. Combine all icing ingredients; drizzle over warm rolls. Serve immediately. Makes 1 dozen rolls.
Funnel Cakes
2 Eggs 3 Cups Flour
1 Cup Milk 1/4 Cup Sugar
1 Cup Water 1 Tbsp. Baking powder
1/2 tsp. Vanilla 1/4 tsp. Salt
In a mixing bowl, beat eggs. Add milk, water and vanilla; mix well. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with powdered sugar and serve warm. Repeat with remaining batter. The batter can be poured from a liquid measuring cup instead of a funnel. Makes 8 cakes.
Mashed Potato Cinnamon Rolls
1/2 pound Russet potatoes, peeled and quartered
2 pkgs. Yeast Filling:
2 Tbsp. Sugar 1/2 Cup Butter, melted
2 Cups Warm water 3/4 Cup Brown sugar
3/4 Cup Butter, melted 3 Tbsp. Cinnamon
2 Eggs, beaten Icing:
3/4 Cup Sugar 2 Cups Powdered Sugar
2/3 Cup Instant nonfat dry milk powder 1/4 Cup Milk
1 Tbsp. Salt 2 Tbsp. Butter, melted
2 tsp. Vanilla 1/2 tsp. Vanilla
8 Cups Flour
Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; set aside. Mash potatoes; set aside 1 cup. (Save remaining potatoes for another use.) Heat reserved potato liquid to 110 to 115 degrees. In a mixing bowl, dissolve yeast and sugar in potato liquid; let stand 10 minutes. Add warm water, mashed potatoes, butter, eggs, sugar, milk powder, salt, vanilla and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl; turn once to grease top. Cover and chill overnight. Punch dough down; divide into thirds. On a floured surface, roll each portion into a 12 x 8-inch rectangle; spread with butter. Combine brown sugar and cinnamon; sprinkle over the dough. Roll up from a long side; pinch seam to seal. Cut each into 12 slices; place cut side down in three greased 13 x 9 baking pans. Cover and let rise until almost doubled, 45 minutes. Bake at 350 degrees for 25 to 30 minutes. Combine icing ingredients; drizzle over rolls. Makes 3 dozen rolls.
Raised Doughnuts
1 Cup Milk 3/4 Cup Sugar
1 pkg. Yeast 1 Egg, well beaten
1/4 Cup Lukewarm water 1 1/2 tsp. Nutmeg
1 Tbsp. Sugar 1 tsp. Salt
1 1/2 Cups Flour 3 Cups Flour
3 Tbsp. Butter Oil
Scald milk. Cool to lukewarm in large bowl. Sprinkle yeast in lukewarm water; let stand 5 to 10 minutes until dissolved. Stir; then stir into milk with 1 Tbsp. sugar. Add 1 1/2 cups flour; beat well with hand or electric mixer. Cover with clean towel; let rise in warm place about 1 hour. Work butter with spoon until creamy. Add 3/4 cup sugar gradually while beating with spoon until light. Add egg, nutmeg and salt; stir into yeast mixture. Add 3 cups flour; place in well greased bowl and flip to oiled side up. Cover with clean towel; let rise until double in warm place. Turn out onto floured board; roll 1/2-inch thick. Cut with cutter, place on a floured board, cover and let rise in warm place until double in size. Fry doughnuts in 1 1/2-inches of oil heated to 370 degrees. Fry only as many doughnuts at one time as can easily float on oil. As soon as doughnuts rise to surface, turn with long-handled fork. Do not pierce. Turn often until golden and done. Remove and hold over oil a second, then drain on paper towels. Dust with sugar or dip in thin vanilla flavored icing.
Raised Crullers: Make raised doughnuts. After rising and rolling out 1/2-inch thick, cut into strips about 8 inches long and 1 inch wide. Fold each strip in half lengthwise, twist several times and pinch ends together. Then cover, let rise and fry as directed.
Cake Doughnuts
3 1/4 Cups Sifted flour 2/3 Cups Sugar
2 tsp. Baking powder 1 tsp. Vanilla
1/2 tsp. Cinnamon 2/3 Cup Cream
1/4 tsp. Nutmeg 1/4 Cup Butter or margarine, melted
Dash salt 1/2 Cup Sugar
2 Eggs 1/2 tsp. Cinnamon
Sift together flour, baking powder, cinnamon, nutmeg and salt. Beat eggs, 2/3 cup sugar and the vanilla till thick and lemon-colored. Combine cream and butter; add alternately to egg mixture with flour mixture, beating till just blended after each addition. Cover and chill dough about 2 hours. Roll dough 3/8-inch thick on floured surface. Cut with floured doughnut cutter. Fry in oil, 375 degrees, till golden brown, turning once (about 1 minute per side). Drain on paper towels. While warm shake in mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon. Makes about 20 doughnuts.
No-Fry Doughnuts
2 pkgs. Yeast 1/4 tsp. Cinnamon
1/4 Cup Warm water 2 Eggs
1 1/2 Cups Lukewarm milk 1/3 Cup Shortening
(scalded, then cooled) 4 1/2 Cups Flour
1/2 Cup Sugar 1/4 Cup Butter or oleo, melted
1 tsp. Salt Cinnamon sugar or powdered sugar
1 tsp. Nutmeg
In large mixing bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of flour. Blend 1/2 minute with mixer, scraping bowl constantly. Beat hard for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth, scraping side of bowl. Cover. Let rise in warm place until double. Turn dough onto well- floured board; roll around lightly to coat with flour. Dough will be soft to handle. With floured rolling pin, gently roll dough 1/2-inch thick. Cut with floured
2 1/2-inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased baking sheet. Brush with melted butter. Cover; let rise until double about 20 minutes. Heat oven to 425 degrees. Bake 8 to 10 minutes or until golden in color. Immediately brush with melted butter and shake on cinnamon sugar or sugar. Makes
1 1/2 to 2 dozen doughnuts.
Crusty Pizza Dough
1 pkg. Yeast 2 tsp. Olive oil
1 Cup Warm water (105 to 115 degrees) 2 1/2 to 3 1/2 Cups Flour
1/2 tsp. Salt 1 Tbsp. Cornmeal
Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil and 2 1/2 cups flour. Mix in mixer bowl for about 1 minute on speed 2. Continuing on speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer.
Place dough in greased bowl, turning once to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down.
Brush 14-inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings, as desired. Bake at 450 degrees for 15 to 20 minutes.
Soft Pretzels
3 1/2 Cups Flour 1 Tbsp. Margarine
2 Tbsp. Sugar 1 Tbsp. Water
1 tsp. Salt 1 Egg yolk, beaten
1 pkg. Yeast Coarse salt for topping
1 Cup Water
Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water and margarine to 120 to 130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place 40 minutes. Divide dough into 12 equal pieces. Roll each into a 20-inch rope. Shape into pretzels or other shapes. Place on greased baking sheets. Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water, brush on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15 minutes or until done. Cool on racks.
Crusty Honey Whole Wheat Bread
1 Cup Milk 2 1/2 Cups Whole Wheat Flour
1 Cup Water 2 pkgs. Yeast
1/2 Cup Honey 1 Egg
3 Tbsp. Butter or Margarine 1 Tbsp. Salt
3 1/2 to 4 Cups All Purpose Flour
Heat milk, water, honey and butter to 120 degrees. In large mixer bowl combine 2 cups all-purpose flour, 1 cup whole wheat flour, yeast, egg, salt and warmed milk mixture. Mix with doughmaker at #12 or by hand for 3 minutes. Gradually add remaining whole wheat flour and enough all-purpose flour to form a stiff dough. Knead by hand or with doughmaker until smooth and satiny, about 3 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and divide into 2 equal parts. Shape into loaves and place in 2 greased loaf pans. Cover and let rise in warm place until doubled, about 1 1/2 hours. Bake in preheated 375 degree oven 10 minutes. Reduce heat to 350 degrees and continue to bake 30 to 35 minutes. Remove from pans and cool on wire rack. Makes 2 loaves.
Note: I have used up to 4 1/2 cups whole wheat flour and only 2 cups of all-purpse flour for a stronger flavor and it was good.
County Fair Elephant Ears
1/4 Cup and 2 tsp. Milk 1 1/4 tsp. Yeast
1/4 tsp. Salt 3/4 Cup Flour
1 1/4 tsps. Sugar 1 3/4 tsp. Cinnamon
1 Tbsp. and 1/2 tsp. Shortening 1 Tbsp. and 1/2 tsp. Sugar
In a small saucepan over medium heat, combine milk, salt, 1 1/4 tsps. sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees. Sprinkle in yeast and let sit until foamy. Transfer mixture to large bowl and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes. In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees. Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels and sprinkle with mixture of cinnamon and sugar while warm. Serve. Makes 3.
English Muffins in a Loaf
Cornmeal 2 Cups Milk
6 Cups All-purpose flour 1/2 Cup Water
2 pkgs. Yeast 1 Tbsp. Sugar
1/4 tsp. Baking soda 1 tsp. Salt
Lightly grease two 8x4x2-inch loaf pans. Lightly sprinkle with cornmeal to coat bottom and sides. Set pans aside. In a large mixing bowl, combine 3 cups flour, yeast and baking soda. In a medium saucepan, heat and stir milk, water, sugar and salt till just warm (120 to 130 degrees). Add milk mixture to flour mixture; mix well using a wooden spoon. Stir in remaining flour. Divide the dough (will be sticky) in half. Shape into loaves and place in prepared loaf pans. Sprinkle tops with additional cornmeal. Cover and let rise in a warm place till loaves double in size (for 45 minutes). Bake in a 400 degree oven 25 minutes or till the bread is golden. (The tops of the bread won't be smooth and rounded, but they'll have a rough appearance.) Immediately remove the bread from the pans. Cool on rack. To serve, slice the bread and toast it. Serve with Honey Butter. Makes 2 loaves.
Honey Butter
1/2 Cup Butter, softened
1/4 Cup Honey
In a small bowl, beat the butter and honey with an electric mixer on low speed until well mixed. Store honey butter in refrigerator.
