Cheese Danish

16 ozs. cream cheese, softened
1−1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds

Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes. Allow to cool slightly before cutting.

Corn Bread

Corn Bread

12 servings

1 1/2 cups cornmeal
1/2 cups flour
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1/4 cup shortening (Crisco) or butter
1 1/2 cups buttermilk
2 eggs

Pre-heat oven to 450 degrees.

Mix all the ingredients and beat fast for about 30 seconds.

Grease a 9" x 2" round pan or a 8x8x2 square pan.

Cut a piece of parchment paper according to what pan you are using and line the pan.

Pour mixture into pan and let it even out.

Bake at 450 degrees for about 25 minutes. Serve warm.

Optional:
Corn Bread Muffins
Place paper muffin cups in about 14 slots in a muffin pan. Fill with mixture 1/2 way. Bake at 450 for about 20 minutes.

Bacon-Cheese Corn Bread
stir in 3/4 cups of shredded sharp American cheese. Stir in 4 slices of crispy crumbled bacon. Reduce salt by about 1/2 tsp.

Banana Bread

Ingredients:

1 medium egg.
2 cups of flour, sifted.
1 cup of mashed bananas.
¾ cup of sugar.
½ cup of nuts.
1 teaspoon of baking powder.
1 teaspoon of baking soda.
½ teaspoon of salt.

Preparation Instructions:

Preheat your oven to 375°F (190°C).

Sift together the dry ingredients.

Mix together the egg, mashed bananas and lemon juice; then add to the dry ingredients.

Bake for about 40-50 minutes.

Cheese bread sticks

Dough:
1 cup water
2 Tbs. milk
2 tsp. sugar
1 1/4 tsp. salt
1 Tbs. shortening
1 Tbs. olive oil
1 Tbs. corn meal
3 cups unbleached all-purpose flour
1 1/4 tsp. yeast

other ingredients:
1/3 batch dough
olive oil
parmesan cheese
fine corn meal

Place water, milk, sugar, salt, shortening and olive oil in bowl and dissolve sugar and salt. Stir in yeast, corn meal, and flour and knead to form a soft, but not-too sticky dough (8-10 minutes). Allow to rest, covered with a towel for about 45 minutes.

Deflate dough very gently before using and allow it to rest a further 15 minutes.

You can store dough for up to 2 days in a plastic bag in refrigerator.

Breadsticks:

Preheat oven to 450 degrees F.

Line a baking sheet with parchment paper and sprinkle with corn meal.

Roll out dough on a floured board, about 1/4 inch thick. Cut with a pastry wheel or anyway you can, into long strips (10-12 inches long) and roll with tips of fingers so it is cylinder shaped (like a miniature baguette.)

Gently lift bread sticks onto baking sheet. Brush with oil or butter. Sprinkle with cheese (or coarse salt, poppy seeds, sesame seeds, herbs, caraway seeds).

You can also make them thicker and let rise 20 minutes. Paint with an egg wash and sprinkle salt, sesame seeds, or whatever you like on them.

Bake 5-8 minutes until evenly browned. They will crisp as they cool.

Holland Dutch Rolls

2 pkg. active dry yeast
2 cups lukewarm water
2 cups milk
1/4 cup unsalted butter, room temp
3 Tbs. sugar
9-10 cups flour
1 Tbs. olive oil

Topping:
1 Tbs. sugar
1 oz. active dry yeast
3/4 cup rice flour
1 tsp. salt
1 Tbs. olive oil
1/2 cup water

In a large bowl, sprinkle the yeast over 1 cup water. Stir and let sit for 10 min.

Combine milk, 1 cup water, butter and sugar in saucepan.

Heat until butter is melted. Cool to lukewarm and stir into yeast.
Gradually add the flour and salt until dough is thoroughly combined.
Knead 3 to 5 minutes.

Brush a bowl with 1/2 the oil, add dough and turn over. Cover with towel. Let rise until double in volume, about 1 hour; punch down, knead briefly.

Shape into rolls and place on baking sheet, lined with parchment paper. You can sprinkle pan with cornmeal first, if desired, for extra crunch.

Spread topping over loaves. Cover loosely. Let rise until double, about 1 hour.

Preheat oven to 350 degrees F.

Bake rolls for 25 to 40 minutes.

Cool on racks.

Spiced Banana Bread

INGREDIENTS

• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 4 very ripe bananas
• 2 eggs
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup melted butter
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x3 inch loaf pans. Whisk together the flour, baking powder, and baking soda; set aside.
2. Mash the bananas, eggs, sugar, cinnamon, salt, nutmeg, and cloves together in a large bowl with a fork until well combined. Stir in the melted butter and vanilla extract, then fold in the flour mixture until a batter forms and no dry lumps remain. Pour into the prepared loaf pans.
3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Carrot Banana Bread

INGREDIENTS

• 1/3 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup mashed ripe bananas
• 1 cup grated carrots
• 1/2 cup chopped pecans

DIRECTIONS

1. In a mixing bowl, combine oil and sugar. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

European Black Bread

INGREDIENTS

• 7/8 cup water
• 3/4 teaspoon cider vinegar
• 1 1/2 cups bread flour
• 1/2 cup rye flour
• 1/4 cup oat bran
• 1 tablespoon margarine
• 1 1/2 tablespoons white sugar
• 1 teaspoon salt
• 1 teaspoon caraway seed
• 1 teaspoon dried minced onion
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon active dry yeast

DIRECTIONS

1. Place the ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select Normal setting, and then press Start.

Irish Soda Bread

INGREDIENTS

• 4 cups all-purpose flour
• 3 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 6 tablespoons cold butter or margarine
• 1 1/2 cups raisins
• 1 tablespoon caraway seeds
• 2 eggs, beaten
• 1 1/2 cups buttermilk

DIRECTIONS

1. In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in the raisins and caraway seeds. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk and remaining eggs; stir into crumb mixture just until flour is moistened (dough will be sticky). Turn onto a well-floured surface; knead about 10 times. Shape into a ball.
2. Place in a greased 9-in. round baking pan. Cut a 4-in. X, 1/4-in. deep, in the center of the ball. Brush the top with reserved egg. Bake at 350 degrees F for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cover loosely with foil during the last 20 minutes if top browns too quickly. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

Mary Anne's Moist and Nutty Carrot Loaf

INGREDIENTS

• 3 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 3 cups all-purpose flour
• 3 carrots
• 1 (15 ounce) can crushed pineapple
• 1 1/2 cups vegetable oil
• 2 cups white sugar
• 6 eggs
• 1 cup chopped walnuts
• 1 1/2 cups raisins

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 inch loaf pans.
2. Sift together baking soda, salt, spices, and flour.
3. In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.
4. Bake at 375 degrees F (190 degrees C)for 45 minutes, or until a toothpick inserted into bread comes out clean.

Zucchini Bread

Ingredients

3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins

Method

1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour 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.

Makes 2 loaves.

Pumpkin Bread

Ingredients

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

Method

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf. Can easily double the recipe.

Chocolate Cherry Bread

Chocolate Cherry Bread

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups granulated sugar
1/2 cup melted butter
2 extra large eggs
1 teaspoon vanilla extract
3/4 cup cream or milk
3/4 cup sour cream
2 cups maraschino cherries, drained well
1 cup chocolate chips

Preheat oven to 400 degrees F. Grease well one large bread pan or two small bread pans.

Combine all the dry ingredients in a large bowl. Mix well. Add melted butter to the dry mix until the mixture is crumby or powder dust. Add maraschino cherries and chocolate chips. Mix well into the dry mixture.

In a separate bowl, mix eggs, vanilla extract, cream or milk and sour cream. Mix until smooth and well blended. Add liquid egg mixture to the dry mixture by folding together until just incorporated throughout. Place into the prepared bread pan(s). Top the mix with a few of the cherries and sprinkle with sugar. Bake at 400 degrees F for 5 minutes. Turn oven temperature to 350 degrees F and continue baking 35 to 45 minutes or until the center springs back on touch.

Cool and drizzle with your favorite glaze.

Lemon Cream Bread

Lemon Cream Bread

1/2 cup butter, softened
1 1/4 cup granulated sugar
8 ounces cream cheese, softened
2 eggs
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 (5 1/2 ounce) can evaporated milk
1/4 cup water
1/2 cup pecans, chopped
2 tablespoons grated lemon rind
1/3 cup granulated sugar
1/4 cup lemon juice

Preheat oven to 350 degrees F.

Cream butter, sugar, and cream cheese until light and fluffy. Add eggs, one at a time, beating thoroughly after each one.

Mix together flour, baking powder and the salt, and add alternately with milk and water, blending well after each addition. Fold in nuts and lemon rind.

Pour into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350 degrees F for about 1 hour or until golden brown.

Stir sugar with lemon juice until dissolved. Drip over hot loaf. Let stand in pan for 30 minutes, and finish cooling on a wire rack.

Banana Bread

Banana Bread Recipe

Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.