Easy Naan Bread

 original recipe here

• ½ cup warm water
• ▢2 teaspoons instant yeast
• ▢1 teaspoon sugar
• ▢3 tablespoons olive oil
• ▢¼ cup plain yogurt
• ▢1 egg
• ▢½ teaspoon salt
• ▢2½-3 cups all purpose flour
• ▢2 tablespoons butter, melted
• ▢2 teaspoons minced garlic

1) Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt, and flour. Stir till smooth.

2) Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. Place dough in a greased bowl.

3) Cover and let rise in a warm place until doubled.

4) Preheat a skillet to medium heat. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6-inch circle. 

5) Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom.

6) Flip over and cook for another 2-3 minutes.

7) Brush the top (the bubbly side) of each naan with melted butter. 

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Krusteaz Honey Cornbread Waffles

Single Recipe:
15 oz Krusteaz Honey Cornbread mix
2/3 cup milk
1/3 cup vegetable oil
1 egg

Double Recipe:

30 oz Krusteaz Honey Cornbread mix

1 1/3 cup milk

2/3 vegetable oil

2 eggs

Mix ingredients, then cook in waffle iron according to iron instructions

Cinnamon Bread

 original recipe found here

FOR THE BREAD:

• ▢ 5 1/2 to 6 cups all-purpose flour
• ▢ 3 tablespoons granulated sugar
• ▢ 2 packets Fleischmann’s® RapidRise® Yeast 4 1/2 teaspoons
• ▢ 2 teaspoons salt
• ▢ 1 1/2 cups water
• ▢ 1/2 cup milk
• ▢ 2 tablespoons butter

FOR THE FILLING:

• ▢ 1 tablespoon butter melted
• ▢ 1/2 cup granulated sugar
• ▢ 1 tablespoon cinnamon

Instructions

• Combine 2 cups flour, sugar, dry yeast and salt in the bowl of a stand mixer and stir 
  until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave 
  on HIGH for 45 seconds until very warm, but not hot to the touch. Add to flour 
  mixture.
• Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour 
  so that the dough will form into a ball (I ended up using 5 cup of flour total). Knead in stand mixer for 5 minutes. Put in greased bowl and cover with towel for 10 minutes.
• Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle 
  using a rolling pin. Brush each piece with melted butter. Stir together the cinnamon 
  and sugar for the filling and sprinkle on each rectangle.
• Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in two 8-1/2 x 4-1/2 inch loaf pans that have been sprayed 
  with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in 
  size, about 45 minutes.
• Bake in preheated 400ºF oven for 20 to 30 minutes or until golden brown. Remove 
  from pans by running a knife around the edges and invert onto wire rack.

 

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Homemade Biscuits

original recipe found here

2 cups all-purpose flour

1 TBSP baking powder

1 TBSP granulated sugar

1 tsp salt

6 TBSP salted butter

3/4 cup of whole milk, buttermilk, or 2% milk

• For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
• Preheat oven to 425°F and line a cookie sheet with nonstick parchment paper. Set aside.
• Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
• Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
• Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
• Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
• Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
• Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
• Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour. 
• Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
• Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet. 
• Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
• Bake on 425°F for 12 minutes or until tops are beginning to just turn lightly golden brown.
• If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Peanut Butter Chocolate Chip Banana Muffins

 original recipe here

1 cup butter, softened to room temp
3/4 cup brown sugar
2 large eggs
1/3 cup plain Greek yogurt
3/4-1 cup creamy peanut butter
2 cups mashed banana
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
**chocolate chips (optional, and as much or as little as you want)

-Preheat oven to 350º

-Beat together wet ingredients well until smooth (make sure that butter is SOFT so there won't be clumps of butter). Whisk together dry ingredients, then mix to combine with wet ingredients. 

-Put liners in the muffin tin, then fill with about 3 TPSP of batter. Bake for 20-24 minutes.

Protein Pancakes

 original recipe found here

1 cup rolled oats

5 eggs

1 cup cottage cheese

1/2 tsp vanilla

1/4 tsp cinnamon

1 TBSP sugar

--Blend all ingredients in a blender. Pour batter by 1/4 cup onto heated skillet and cook both sides until done.

Orange Rolls

 Original recipe found here

1 recipe of perfect bread

Filling:

1/2 cup butter, softened

1 cup white sugar

2 TBSP orange zest

Orange Glaze:

4 oz cream cheese, softened

1/4 cup butter, softened 

1 cup powdered sugar

1-2 TBSP orange juice

Directions:

1) Follow instructions for making bread dough.

2) In a small mixing bowl, combine the butter, sugar, and orange zest. Spread in an even layer on top of the dough, leaving 1/2 inch on the top edge. Roll up tightly lengthwise so you have one long roll. Use a sharp serrated knife to cut the dough into 12 even slices.

3) Place the slices into a lightly greased 9x13 pan. Cover and let rise 30 to 45 minutes.

4) Preheat oven to 350°. Bake the rolls for about 20-25 minutes, until just kissed with brown on top.

5) While the orange rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and orange extract. Add enough orange juice to achieve a soft, easily spreadable consistency.

6) Frost warm rolls.

Pizza Dough #3

 Original recipe here

2 1/3 cup flour

2 tsp yeast

1 1/2 tsp white sugar

3/4 tsp salt

2 TBSP olive oil

3/4 cup warm water

Instructions

• Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl.
• Add olive oil and warm water and use a wooden spoon to stir well very well.
• Gradually add another 1 cup of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
• Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
• Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
• Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
• Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). 
• Use either your hands or a rolling pin to work the dough into 12" circle.
  
  9. Transfer dough to a parchment paper lined pizza pan and either pinch the edges fold them over to form a crust.
•   10. Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. 
•   11. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
•   12. Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Croissant Bread Pudding w/ Pean Toffee Sauce

Original recipe found here 

Bread Pudding:

6 jumbo croissants (8 large, or 12 small)

3 cups heavy cream

6 egg yolks

3/4 cup sugar

1/8 tsp salt

Pecan Toffee Sauce:

3/4 cup brown sugar, tightly packed

1/3 cup butter

1/3 cup heavy whipping cream

1 tsp almond extract

1/2 cup toasted pecans

1. Preheat oven to 350F. 
2. For the bread pudding:
3. In a large bowl mix together the egg yolks and sugar.
4. Then whisk in the heavy cream and whisk until fully incorporated.
5. Tear croissants into pieces and place half of the croissants into a 9x13 baking dish that has been sprayed with baking spray.
6. Pour half the custard over the bread pieces in the pan.
7. Press down the bread pieces with your hands until the bread is soaked with the custard. 
8. Add the remaining croissant bread pieces, and the remaining custard mixture. 
9. Bake the bread pudding for 45-55 minutes until golden on top.
10. Cool for 10 minutes and serve warm. While it cools, make the pecan sauce.

For the pecan toffee sauce:

1. Stir brown sugar and butter in a heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
2. Add cream and almond extract and bring to a simmer.
3. Simmer for about 5 minutes and then add pecans.
4. Serve on top of bread pudding.

FAVORITE Pizza Dough

Original recipe found here

1 1/4 cups warm water

1/2 tsp active dry yeast

1 tsp honey

1/2 tsp fine sea salt

3 1/3 cups flour (it was a little too sticky for me with only 3 cups)

Instructions:

-In a small bowl, stir together water, honey, then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.

-Set oven to lowest setting (my oven is 170*). TURN OFF once the oven is preheated!! This is a warm spot for the dough to rise more quickly.

-Add 3 1/3 cups flour and salt to stand mixer. Add yeast mixture to the flour and let the machine knead the dough for 2-3 minutes. 

-Grease large bowl, add pizza dough, cover with plastic wrap, and set in warmed oven (AGAIN: make sure your oven in turned off!). 

-Let dough rise for 45 minutes-1 hour, until it's doubled in size.

-Remove from oven, push the dough down with your fist, then put it on your counter. Roll it out to the desired size, put on your pan of choice, and add toppings. 

-Bake at 450* for 10-12 minutes

Double Recipe 

2 1/2 cups warm water

1 tsp active dry yeast

2 tsp honey

1 tsp fine sea salt

6 2/3 cups flour

Triple Recipe

3 3/4 cups warm water

1 1/2 tsp active dry yeast

3 tsp honey

1 1/2 tsp fine sea salt

10 cups flour 

Orange Bow-Knot Cinnamon Rolls

*recipe from Barbara Burningham*

(yields 3-4 dozen)

Dough:

2 cups warm water

2 TBSP yeast

3/4 cup oil

3/4 cup sugar

5 eggs, beaten

2 tsp salt

8 1/2 cups flour

Dipping Mixture:

1 1/4 cups butter

3 cups sugar

6 TBSP cinnamon

Glaze:

3 cups powdered sugar

1/3 cup orange juice

Milk

1) Preheat oven to lowest setting, then turn off. 

2) Mix all ingredients in stand mixer (or spoon) until combined (dough will be sticky). Place dough in greased bowl, spray top of dough with cooking spray, then lay plastic wrap over the dough. Place in warm oven (with the temperature turned OFF) for about 1 hour, or until the dough doubles in size.

3) Melt 1 1/4 cups of butter in microwave or on the stove. Mix 3 cups sugar and 6 TBSP cinnamon in a bowl. Set aside.

4) Roll out dough on a large floured surface. Brush some of the melted butter on the rolled out dough with a basting brush until the top layer of dough is covered, then sprinkle some of the cinnamon/sugar mix over top of the butter.

5) Carefully fold the dough in half once.

6) Repeat brushing butter on the top of the folded dough, and sprinkle part of the cinnamon and sugar.

7) Carefully fold the dough in half one more time. Roll out dough once more to about 1/3 inch thick. 

8) Using a pizza cutter, cut strips of dough about 1 inch wide and 4 inches long.

9) Take one strip of dough, dip it into the melted butter (making sure the dough strip is coated in butter), then coat it in the cinnamon and sugar mixture. Tie dough strip into a knot, and place on a greased pan. Repeat process with each strip of dough.

10) Let rolls rise for 45 minutes.

11) Bake rolls at 350º for 15-20 minutes. **Using a baking mat (such as Silpat) will help prevent any burning on the bottoms of rolls

12) Move rolls to cooling rack, cover with glaze, and let cool.

Cracker Barrel's Buttermilk Biscuits

Original recipe here

Ingredients

2 and 1/4 cup pre-made biscuit/pancake mix

2/3 cup buttermilk

1 and 1/2 tsp. granulated sugar

1 tbsp. unsalted butter, melted
2 tbsp. unsalted butter, meltedfor brushing
1/4 cup all purpose flour plus a little more for dusting and preventing stickiness

Instructions

• Preheat oven to 450 degrees and spray a glass baking dish with non stick spray.
• In a mixing bowl, stir together the premade biscuit/pancake mix, buttermilk, and sugar. Mix until well combined.
• Add in the 1 tablespoon of melted butter and mix again until well blended.
• Sprinkle a flat surface with 1/4 cup of all purpose flour. Take the dough and knead it at least 20 times on the surface, using the flour to coat it.
• Roll dough until it is at least 1/2 inch to 1 inch thick all around.  With a round biscuit cutter, cut them into pieces and place them on the dish.
• Brush the tops with half of the 2 tablespoons of melted butter.
• Bake for 8-10 minutes or until tops are light brown.  After baking, brush tops with the remaining melted butter.

Mom's Crescent Rolls

5-6 c. flour

2 TBS yeast

1/3 c. sugar

2 1/2 tsp salt

1/3 c. melted butter or oil

2/3 c. powdered milk

1 egg

2 c. warm water

Directions:

1) Mix ingredients by hand or with wooden spoon

2) Let dough rise in warm oven after turning off heat.

3) Punch down dough, then rest.

4) Divide dough into 3 equal portions

5) Roll each portion into a circle.

6) Spread with melted butter.

7) Cut into triangles

8) Roll up each triangle

9) Bake at 350 for 15 mins

**Whole Wheat Flax Bread**

5 c. warm water

2 T. yeast

1 T. salt

3/4 c. olive oil

3/4 c. honey

1 c. flaxseed meal

10-12 c. whole wheat flour {I grind my own}

Mix all ingredients in Bosch mixer (I have used 11 cups of flour each time I've made it). Let rise for 45 minutes in greased bowl, covered. Punch down dough, form into 4 loaves, put in 4 loaf pans, cover, and let rise for about 20 minutes. Bake for 35 minutes at 350 degrees.

**Freezes well