Lovely Lemon Blueberry Breakfast Bread

Lovely Light Lemon Blueberry Breakfast Bread...
From The Ultimate Volumetrics Diet

(Don't let the number of ingredients scare you off...double the batch and make 5 mini loaves so you can share...or put in the freezer for later)

1 C all-purpose flour
1 C white whole-wheat flour (or just use 2 C of either)
2 t baking powder
1/2 t salt
3/4 C sugar
1/4 C egg substitute (or one egg)
2 T butter, melted
1 6 oz carton light lemon yogurt
1/2 C buttermilk
1 T lemon juice
1 t grated lemon peel(optional, but I used it)
1 t lemon or vanilla extract
2 C fresh or frozen blueberries(if you use frozen, don't let them thaw)

Heat oven to 375; Spray 9x5 loaf pan with cooking spray (or double recipe and use 5 mini loaf pans)
Stir together flours, bp and salt in large bowl.
Whisk together sugar, egg stuff, butter, yogurt, buttermilk, lemon juice, peel, extract; Lightly mix with dry ingredients then gently fold in blueberries.
Pour into pan/pans and bake. The large loaf will probably take 55 minutes (or a little longer if your blueberries are frozen); small loaves take 40-45 minutes.
I glazed with a bit of powdered sugar/lemon juice while still hot.
1 slice (3/4 inch of large loaf) = 170 cal; CD 1.9; carb 33 g; fat 3 g; protein 4 g; fiber 2 g

Scott's Krazy Kornbread Kake

Scott's Krazy Kornbread Kake

Let them eat cake! or cornbread??? With this recipe you can have it both ways....either a lighter,yummier cornbread to go with your chili or whatever...or a not too sweet cake... perfect for a light snack after school or dinner....

1 box yellow cake mix

(plus whatever you add: eggs, water, oil)
3 C Marie Callender corn bread mix
1 1/2 C water

Mix everything together and pour into 9 x 13 pan. Bake at 350....a little longer than for the cake since there's more stuff in the pan. Make sure it's done in the middle....if it starts to get too brown, cover with a piece of foil.

Serve with honey butter (or just butter) or give it a light coating of canned frosting (or homemade if you are so inclined).

Tropical Banana Bread

Banana bread is a totally awesome way to use up overripe bananas...but add some crushed pineapple, coconut and spice and a tiny bit of orange glaze and you're in Paradise!

Tropical Banana Bread

3 C flour*

2 C sugar*

1 t salt

1 t baking soda

1 t cinnamon

1 t nutmeg

3 eggs

1 C oil*

2 t vanilla

1 15 oz. can crushed pineapple, drained

3-4 smashed ripe bananas

3/4 C coconut

Mix oil and sugar; add eggs; stir in pineapple, bananas and vanilla; add dry ingredients and coconut. This makes two small loaves (4 1/2 x 8) or 5 mini loaf pans (3 x 5)

For extra deliciousness glaze with a little powdered sugar/orange juice glaze.

***You can substitute 1 C wheat flour for part of the white; you could also replace half the oil with applesause and reduce the sugar by half...but I just gave up on being healthy and went for yummy! It's so good no one will get more that one or two pieces...

Grandma Janiece's Banana Bread

Banana Bread

1/2 C shortening (Crisco or butter)

1 C sugar

2 eggs

1 C squished banana

1 t lemon extract

2 C flour

3 t baking powder

1/2 t salt

1 C chopped walnuts (if you like nuts)

Cream shortening with sugar; add eggs; beat until fluffy. Add banana and extract. Mix dry ingredients together and mix in. Add walnuts.

Bake at 350 about 40 minutes. Cover with foil if necessary to keep from overbrowning. It's extra yummy if you glaze it with: 1 C powdered sugar mixed with enough lemon juice to thin.

Mega Danish Pastry

This is Mega Danish because this recipe makes three good sized pastries....enough to share and still have some for the home team (Do you feel bad when you cook something yummy and your family asks, "Who's that for?")

First make this easy dough:

2 cubes butter, softened
2 pkg (or 2 T) yeast...I use SAF yeast
2 C warm milk
2 eggs
3/4 C sugar
1 tsp salt
6 C flour
Mix and knead about 5 minutes. Don't add much additional flour...you want a soft dough. Let rise while you make the fillings.


Custard:
(I usually make about 1 1/2 times this amount because I love lots of filling)

1 C milk
1 egg yolk
1/2 tsp salt
1/3 C sugar
3 T flour (I use Wondra)
1 tsp vanilla
Stir together and cook in microwave...let cool...I actually put this in the freezer to really cool it down. If it's warm you'll melt the almond/oat filling

Next...make the Almond/Oat filling:
(again, I usually make 1 1/2 times this amount)

Almond Filling:
3/4 C sugar
1 cube butter
1/3 C oats
2 tsp almond flavoring
Mix until crumbly.


When dough has risen, divide into three pieces and pat each into a large rectangle on a baking sheet.

Slice along each side at about 1 inch intervals. Then spread 1/3 of the custard down the center. Next crumble 1/3 the almond mixture on top of the custard.

Finally, braid the strips over the fillings, tucking the ends in so the fillings doesn't leak out while baking.

Let rise again; bake at 350 for 15-20 minutes until slightly browned.

Frost with a powdered sugar glaze or thin cream cheese frosting.

These also freeze well and are great to make during the holidays when you want a nice breakfast treat that doesn't have to be made at the last minute.

Chocolate Stuffed Sticky Bread

1 pkg Rhodes Dinner Rolls(24 in pkg)

1 1/2 C chocolate chips

1/2 C sugar

1 T unsweetened cocoa

1 t cinnamon

1/2 C chopped pecans, walnuts or toffee bits

1/2 C melted butter

1/2 C packed brown sugar

Thaw rolls, cut each one in half, flatten a bit and wrap around about 1 t chocolate chips (5 or 6).

Mix sugar, cocoa and cinnamon in a small bowl, roll each roll in sugar mixture and drop into a Bundt pan that has been well sprayed with Pam.

Sprinkle remaining sugar mixture and nuts over the rolls.

Mix butter and brown sugar and pour over rolls.

Cover with plastic wrap and let rise to the top of the pan.

Bake at 350 about 35-40 minutes, covering with a piece of foil the last 10 minutes of baking.

Immediately turn out on plate.

Girls' Camp Recipes...Cheese Zombies!

A favorite from Girls' Camp...

This is Donna's recipe...a 6# size which makes about 36 Zombies

We used American cheese slices(from the 5# Costco package), cut into about 1 inch stacks/cubes...

Here's the dough....

Zombie Dough

4 C warm (110 degree) water

2/3 C sugar

1 T salt

1/2 C shortning(butter or Crisco)

13 C bread flour (approximately)

3-4 T Saf yeast (double for regular yeast)

Put water, sugar, salt, shortning, and about half the flour in mixer (or mix by hand); add yeast and enough additional flour to make a sticky dough. Let knead 15 minutes; let raise;

To make Zombies, divide dough into 6 balls (1 lb. each); then roll each ball into a little log and cut into six pieces.

Now this is the critical part...wrap each piece of dough around a chunk of cheese, sealing and pinching carefully so you don't see any seams. Then SLAP it down onto the baking tray (covered in parchment paper or sprayed with Pam). Let rise; then bake in hot oven (400) about 10 minutes...if you're really good you won't have any (or at least not many) "leakers"...

Zombies can be frozen and reheated in the microwave....

Additional notes:

A simple version of Zombies can be made using Rhodes frozen dinner rolls and either American cheese or Velveeta...these are quite good and way easier!

Also....at Girls' Camp this summer, Kim used a different recipe... it used milk, eggs, baking powder, salt, flour, oil , water, yeast...and was also great.

Ever Ready Bran Muffins

This recipe has been around a long time....here it is with a few suggestions to make it healthier:

EveryReady Bran Muffins

2 C raisins
2 C boiling water

5 C All-Bran cereal (I used Bran Buds)

3 C sugar (cut to 2 C sugar and/or substitute with part honey or molasses)

1 C oil (cut to 1/2 C oil + 1/2 C applesauce, or all applesauce)

4 eggs
1 quart buttermilk

5 C flour (half whole wheat)

5 t baking soda

Mix the raisins and boiling water with 2 C of the cereal. Set aside to cool.

In a large bowl, mix the sugar, oil(applesauce).

Stir in eggs, buttermilk and remaining 3 C cereal.

Mix flour with baking soda and add to mix along with bran-raisin mix. This makes 48 muffins.

You can put it in 4 quart jars each of which will make 12 muffins. Or use plastic storage containers. It will keep for six weeks...bake muffins at 400 about 15 minutes.

Big Bread!

This bread rose so high I had to remove the top rack...it made a dent in the loaves!



This recipe (adapted from a Food Nanny recipe) only makes 2 loaves...so works with a Kitchen Aid mixer that has a smaller capacity than a Bosch.

Honey Oat Wheat Bread

Mix in a small bowl and let sit until bubbly...about 10 minutes:

2 1/4 C warm (110 degree) water
1 T yeast (I used SAF)

In bread mixer bowl mix:

3 T oil
3 T honey
1 egg
5 T oats (old fashioned or quick)
3 C whole wheat flour
1/2 C gluten flour
yeast mixture

Mix (or stir with a big spoon) about 2 minutes. Then cover and let set for 20 minutes until bubble appear on top and mixture is almost doubled.

Gradually add about 2 C white flour...enough for a soft dough. Knead 5 minutes. Place in greased bowl; spray top with Pam and cover with plastic wrap and let rise until doubled, about 45 minutes. Divide in half and form into loaves. Oil tops and cover with towel; let rise until doubled again...about 45 minutes. Bake at 350 for 25-30 minutes. Butter loaves when they come out of oven.

Easy Egg Custard Rolls

If you ever see this Jello pudding mix, let me know! This is what the recipe calls for...but I haven't seen it in the stores for several years...so I just used a large box of Jello vanilla pudding mix...the kind you cook. They turned out about the same.



Easy Egg Custard Rolls
(or Vanilla Pudding Rolls)

3 T yeast
2 C warm water
1 cube soft butter
1 1/2 t salt
1 large pkg Pudding Mix (in this case, Vanilla, the kind you cook, only you don't cook it-just use the dry mix)
1/4 t nutmeg
4 C flour (maybe a little more if needed)
(Kendra added 1 egg yolk)

Soften the yeast in the warm water about 5 minutes. Stir in the butter, salt, pudding mix and half the flour. Mix until blended, then add the remaining flour until you have a soft dough. I just knead it in the bowl about 20 times, then pat it out into a 1/2 inch thick rectangle and cut into squares. Melt butter in pan, dip the rolls in as you place in pan, let rise, bake at 350 about 15 minutes.

Not Quite Gma Sycamore's ...but close!

This is all that is left of four loaves of bread that I made yesterday! I did give a loaf to Kendra, but I would assume that's gone too...So I sort of made up this recipe in my search to get bread like Gma Sycamore's without going to Utah. This may not be quite it, but it's definitely a contender!
It's based on the Amy's Cinnamon Roll dough....but with a few adaptations:
So...

Gma Nieman's Bread

3 T SAF yeast
1 C warm (115 degrees) water
1 t sugar
Mix and let "work" while you do the next two steps:

1 C boiling water
1/3 C dehydrated potato buds (from food storage)
Stir until thick and dump in mixing bowl.

1 6 oz. pkg vanilla pudding mix(the kind you cook)
3 C milk
I put this in a 4 C pyrex measuring cup and cooked it in the microwave until thick, stirring every 2 minutes...6 minutes total.
Dump this in the mixing bowl and add:
1 cube butter (1/2 C)

Turn on mixer to stir in melting butter. Add and mix well:
4 eggs
1/2 C sugar
1 T salt

Continue mixing and add:
the "proofed" yeast/water
1/2 C gluten flour
11 1/2 C bread flour

Let knead 4 minutes.
Stop mixer and let rest 7 minutes.
Start kneading again for 6 minutes.

Dump into an oiled bowl; oil top of dough or spray with Pam; cover with saran wrap and warm dampened hand towel; place in slightly warm oven. Let raise about 30 minutes. Divide into 4 loaves (2 lb. each) on oiled counter and place in pans sprayed with Pam. Let raise again about 30 minutes. Bake at 350 for 25-30 minutes. Butter tops when loaves come out of oven.

Not Grandma Sycamore's but....

So having returned from Thanksgiving in Utah, we are suffering Grandma Sycamore's Bread withdrawal (especially Kendra)...this was a recipe found online that perports to be similar to that manna...it's not, but was still very good. There is no fat in it unless the lecithin is considered a fat substitute. It's more like french bread. The crust is very "crusty" and can be softened by rubbing with a cube of butter after it comes out of the oven.
Here is the recipe and the modifications I made...because of course I couldn't really follow a recipe...

Not Grandma Sycamore's Bread

10 1/2 C bread flour ( I used about 9 1/2C King Arthur's Bread Flour plus 1/2 C gluten flour...the dough was very sticky and light, more like roll dough)
4 C hot water (115 degrees measured with instant read thermometer)
3 T SAF yeast
1/2 C sugar
1 T salt
I also added the grated zest of one orange (just to make it smell really good)
3 T granulated lecithin (from Harvest House) The recipe called for liquid lecithin which is why I cut back a bit on the flour...if you used honey instead of white sugar you might use the full 10 1/2 C flour.

Dump water, half the flour, salt, and sugar into mixing bowl. Blend, then add lecithin, yeast and additional flour. Save out the last cup of flour until you see how dry the dough is. I found another blog site about making bread that had a good tutorial:
highheelsandasippycup.blogspot.com

She was making wheat bread and using a recipe more like Simple Bread...but the tip I liked was to let the bread knead about 5 minutes, then let it "rest" 7 minutes, then continue kneading another 5 minutes. That seemed to make a difference. After 5 minutes, my bread was "leaving" the sides of the mixing bowl...but after resting and kneading some more, it became very sticky again...I was tempted to add more flour but didn't. I scraped it into a bowl sprayed with Pam (another tip of hers) sprayed the top of the dough with Pam, then covered with a warm (wetted) terry cloth hand towel and put in a slightly warmed oven...I came back after 30 minutes and the dough was EXPLODING over the sides of the bowl...I quickly dumped it out onto my greased counter (using oiled hands ) divided into three loaves and placed in Pam sprayed bread pans, let raise barely another 30 minutes (be careful not to let the bread raise so much it falls back into itself...this is "over-proofed") and baked at 325 (I have a convection oven...bake at 350 in a regular oven) for 30 minutes...it might take 5 minutes or so longer in a regular oven...then buttered the top and dumped out on the bread board after cooling for 5 minutes in the pans. It was perfectly done...I tend to under bake and have a doughy middle, but this was completely done...

Firehouse Bread

Well...making wheat bread the other day reminded me of another good bread I used to make...this was an attempt to duplicate a yummy herb bread made at Sunrise Bakery in Walnut Creek...maybe I based it on a recipe for bread made by firemen because it's called (for no apparent reason):

FireHouse Bread

4 T (or pkg) dry yeast
1/2 C warm water
1/3 C dry minced onion
1 cube melted butter
3 1/3 C milk
1 1/3 C dry milk powder
1/3 C honey
2 t salt
4 T dry parsley
1 t dry dill
1/2 t sage
1 1/2 C cornmeal
8 C white flour

Proof yeast in warm water. Heat milk and put in mixer with honey onions, butter, salt and herbs. Mix in cornmeal, yeast and half the flour (Be sure the milk has cooled down some)Mix and add most of remaining flour. Let knead in bowl 10 minutes(or knead on floured board). Place in oiled bowl and let rise about 1 hour. Form into 4 loaves and let rise again. Bake at 350 for 25 minutes. Butter tops. Tip: I wet a clean tea towel with hot water (or warm up in microwave) and cover the rising bread dough so it doesn't form a dry surface.

Simple Bread

Bread in the pans




Rising bread



Yummm!

Simple Bread
(4 loaves)

This is the basic recipe that came with our wheat grinder and Bosch mixer. When we bought them in about 1973 they cost almost $400....a LOT back then...but we rationalized...who knows, someday bread may be $1.00 a loaf! (lol...bread then was usually about 25 cents a loaf...on sale 5 for $1.00)
I added the gluten flour which really makes whole wheat bread raise lighter.

5 C hot water (115deg)

3 pkg (or 3 T) yeast

11 C whole wheat flour

1 C gluten flour

1 T salt

1/2 C oil or shortening

1/2 C honey

Optional ingredients for flavor or dough "conditioning"....I don't know if they make a lot of difference!

(grated orange rind and cinnamon)
(2 T lecithin granules, 1/2 t ascorbic acid, 1 t ginger)

I use the Bosch, but you can mix by hand or in a KitchenAid...but I think the KitchenAid will only do two loaves...I'm not sure.

Also...I usually use SAF yeast, which is more stable, and although the recipe said just throw it in with the flour, I usually keep out 1 C of the water and soak the yeast in it a few minutes...

Put the warm water, oil, honey, salt, and 7 cups of the flour (including the gluten) in mixer. Let mix a couple of minutes until blended, then add the yeast (either dry or with the water), optional flavorings, and about 4 more cups of flour. Let mix 10 minutes, checking the last few minutes and adding some or all of the last cup of flour if the dough hasn't "left" the sides of the bowl.

I roll immediately (wheat bread supposedly gets its best rise the first time) on an oiled counter. Put in pans, sprayed with Pam, and let sit on counter or in slightly warm oven...about 30-45 minutes. Bake at 350 about 30 minutes. Butter tops when the come out of oven if you like a soft crust. Tip out on bread board after cooling 5 minutes.