Homemade Boiled Bagles

425° - 20 minutes. Serves 8

Ingredients:

4 cups bread flour
1 T sugar
1 1/2 t salt
1 T oil
2 t instant yeast
1-1/4 to 1-1/2 cups of warm water.

Directions:

Mix all the ingredients in a bowl.  Knead 10 minutes until dough is springy.  Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.

Visit the Source for instructions on how to roll the bagels out. Envision a snake.  Or see the video in the notes section.


Let dough rise 20 minutes.  Boil one minute then flip over and boil another minute.  Remove from water, drain, then place on lightly oiled cooking sheet.  Bake for 10 minutes, flip over, bake 10 more minutes.

Let the bagels cool about 20 minutes, then enjoy.

Notes:

• To add toppings to bagel, do after bagels come out of water. 

• Short video on how to roll bagels:

source: HubPages  
Image courtesy MorgueFile

Whole Wheat Beer Bread

375° - 45 minutes. 1 loaf

Ingredients:

2 cups whole wheat flour
1 cup all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
14 ounces beer (or 12 ounces beer & 2 ounces water)

Directions:

Combine dry ingredients. Slowly stir in beer until just combined. Will be a thick batter. Pour in pan. Bake 45 minutes.

Notes:
 
Optional glaze: 1 egg & 2 teaspoons water, beaten. Glaze before baking.


source: Farmgirl Fare

Ultimate Cinnamon Rolls with Frosting: Cinnabon

350° - 25-30 minutes. Serves 12

Ingredients:

1 1/2 cups granulated sugar
3 Tbls. ground cinnamon
(2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
1 tsp. granulated sugar
1 cup 110 degree water (approximately)
1 cup warm milk
2/3 cups granulated sugar
2/3 cup melted butter OR margarine
2 tsp. salt
2 eggs – slightly beaten
Up to 8 cups all-purpose flour
1/2 cup melted butter OR margarine
1 1/2 cups chopped walnuts or pecans – optional
1/2 cup melted butter OR margarine
1/3 cup granulated sugar

Directions:

• Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
• In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
• In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
• Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.
• Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 – 1 1/2 hours.
• Punch down dough and let rest for 5 minutes.
• Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
• Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.
• Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.
• Coat the bottom of a 13″ X 9″ X 2″ baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. ( When attempting to make these a little bit of a lower fat version, I do not do this. If I do, then make sure after they are done baking, that you flip the pan over so that all the delicious drippings go onto the rolls.)
• Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them.
• Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.

Cinnabon like Frosting

• 8 oz. cream cheese
• 8 ounces margarine
• 1 tsp. vanilla ( I love using almond extract for variety)
• 1/2 tsp lemon
• 16 oz. powdered sugar

Beat together, margarine, sugar, and vanilla. Spread frosting on warm rolls and eat until you are stuffed
Notes:



source: Balancing Beauty and Bedlam

image courtesy Morgue File

Butterhorn Rolls

400° - 10-12 minutes. Serves 6 dz

Ingredients:

• 2 cups milk, scalded
• 2 packages yeast -dissolved in 1/4 cup warm water (This would be for traditional yeast. Since I use instant yeast, I do not proof the yeast first.)
• 1 cup butter (oil and shortening are also options)
• 1 cup sugar
• 2 tsp salt
• 6 beaten eggs
• 9 cups flour

Directions:

1. Soften the active dry yeast in warm water.
2. Combine hot milk, butter, sugar and salt: cool to lukewarm.
3. Add 1 cup of the flour.
4. Add yeast mixture and eggs. Beat well.
5. Stir in remaining flour or enough to make a very soft dough.
6. Turn out on lightly floured surface, and knead lightly 5 to 8 minutes.
7. Place dough in bowl and let rise until double – about 1-2 hours (but will vary based on home temp).
8. Divide into 6 equal parts. Roll each part on lightly floured board to a 9 inch circle.
9. Brush with melted butter.
10. Cut each circle into 12 wedges (like a pizza): roll each wedge, starting with wide end and rolling to point.
11. Arrange rolls, poin down, on greased cookie sheet: brush with melted butter.
12. Cover and let rise till very light (about 45 minutes).
13. Bake in hot oven (400 degrees) 10-12 minutes. Makes six dozen rolls. 

Notes:

You may halve the recipe if that is too many, but they are great to freeze in Ziplock bag.

source: Balancing Beauty and Bedlam

image courtesy Morgue File

Burger Buns

375° - 15 minutes. Serves 25

Ingredients:

2 c warm milk
1/4 c butter, melted
1/4 c warm water
1/4 c white sugar
2 (.25 oz) packages instant yeast
2 t salt
6 c all-purpose flour, or as needed


Directions:

1. In a large bowl, stir together the milk, butter, water, sugar and yeast. Let stand for about 5 mins.
2. Mix in the salt and gradually stir in the flour until you have a soft dough. Divide into 25 pcs and form into balls. Place on baking sheets, 2-3 inches apart.
3. Preheat the oven to 375. Bake for 15 mins. Cool slightly then split in half horizontally and fill with your favorites.

Notes:


source: 'Unkle Beau' Cope

Italian Bread Bowls

400° - 60 minutes. Serves 6-8

Ingredients:

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water



Directions:

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Notes:


source: My Kitchen Cafe

Artisan Bread Bowls

400° - Serves 6-8

Ingredients:

3 3/4 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup nonfat dry milk
2 teaspoons yeast
2 teaspoons salt
2 tablespoons oil
1 1/2 cups lukewarm water, enough to make a smooth, soft dough


Directions:

Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you've created a smooth dough.

Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.

Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.

Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.

Notes:


source: My Kitchen Cafe

Granola Bars

350° - 20-25 minutes. Serves 24

Ingredients:

1 c brown sugar
1/4 c sugar
1/2 c butter, softened
2 T honey
1/2 t vanilla
1 egg
1 c flour
1 t cinnamon
1/2 t baking soda
1/4 t salt
1-1/2 c rolled oats
1-1/4 c crispy rice cereal
1/2 c wheat germ (optional)
1 c chocolate chips

Directions:

In a large bowl, cream sugars and butter until fluffy. Add honey, vanilla and egg. Mix well. Blend in flour, cinnamon, baking soda, and salt. Stir in remaining ingredients. Press firmly into the bottom of a greased 9x13 pan. Bake at 350 for 20-25 minutes.

Optional Microwave Directions:

Press ingredients into microwave safe dish. Microwave on medium power for 7-9 minutes. Rotate dish every three minutes. Bars will firm as they stand. Cool and cut into bars. Save crumbs for topping yogurt or ice cream.

Makes 24 bars.

Notes:

In addition to or replacement of chocolate chips:

1 c coconut
1/2 c peanut butter
1/2 c nuts
1/2 - 1 c raisins, dried apples, apricots
1/2 c fruit preserves

source: unknown

Pumpkin Chocolate Chip Muffins

350° - 20 minutes. Serves 24

Ingredients:

3 1/3 c flour
2 c sugar
2 T pumpkin pie spice
2 t baking soda
1/2 t salt
1/2 t baking powder
4 eggs
2 c plain pumpkin
1 c melted butter or oil - see notes
2 c chocolate chips

Directions:

Mix dry ingredients together. Mix eggs, pumpkin and butter or oil with wire whisk in separate bowl. Mix wet and dry together. Stir in chocolate chips. Bake at 350 for about 20 minutes.

Notes:

Melted butter - can use part applesauce for healthier recipe with no side effects.

Works well as mini muffins or loaf.

See also:
Pumpkin pie spice recipe.

Almost-Like-Starbucks Pumpkin Cream Cheese Muffins

350° - 25 minutes. Serves lots

Ingredients:

3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
4 tsp pumpkin pie spice
Pinch of cardamom (optional)
1 tsp salt
1 tsp soda
4 eggs
2 cups sugar
2 cups cooked or canned pumpkin
1 ¼ cups vegetable oil
8 oz package cream cheese*
Chopped nuts** (walnuts, pecans) (optional)

Directions:

Preheat oven to 350. Mix ingredients together except cream cheese and nuts. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot. Makes 24 muffins.


Notes:

*The best cream cheese to use is the cheesecake flavored kind. Put the entire tub or brick on a piece of tin foil, and shape it into a long log. Put it in the freezer while you mix and fill the pans, up to an hour. Unwrap and cut with a sharp knife. If the disks are too big around, cut thick slices and then cut them in half. This keeps the cream cheese in one big lump, and also lets you push it down into the batter.

**Starbucks uses chopped pumpkin seeds, which are very good if you can find them. I like walnuts, but any kind of nuts work well.

source: Musings of a Mommy

Amanda's Applesauce Loaf Master Mix

Ingredients:

2 cups shortening
4 cups sugar
7 cups flour
4 teaspoon salt
4 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon ground cinnamon
2 teaspoon nutmeg

Directions:

In a very large bowl combine all dry ingredients and mix together well with a fork or whisk. Cut in shortening with a pastry blender, or use two butter knives, scissor style. A wire whisk also works well and is easier on the arm muscles than knives are. When shortening is completely cut in, mixture will have a crumbly texture. Be sure to turn the mixture so that entire batch is mixed completely. Store in a tightly covered container for up to 4 months. Makes enough for 4 loaves, approximately 13 1/2 cups. Feel free to double this recipe if your family enjoys it as much as mine, but you will need two large mixing bowls.

To Prepare

Preheat oven to 350 degrees F. Grease and flour (not cooking spray) a loaf pan. In a large bowl with spoon, mix together 3 1/3 cups of master mix with 2 eggs and 1 cup applesauce. Mix together thoroughly. Add 1/2 cup nuts if desired and mix thoroughly. Pour into loaf pan and bake for 40-50 minutes, or until top crests and loaf is a dark golden brown.

For muffins: Grease and flour muffin tins, or line with paper muffin cups. Fill tins 3/4 full and bake at 350 for 20-30 minutes or until light golden brown.

As a Gift

This mix makes a wonderful gift. Use an ordinary jelly jar, washed and dried, a dried apple, two short cinnamon sticks, some raffia, and a bit of twisted paper to decorate the lid. Untwist the twisted paper and hot glue to the lid, trim excess. Glue cinnamon sticks together, crossing each other slightly, and tie with a bit of raffia. Glue sticks to the apple and glue the apple to the lid.

Using a print program such as Print Artist or Print Shop Deluxe, create a fun label for your gift jar with instructions for the master mix. Put 1/2 cup of chopped pecans in a sandwich bag and tie with raffia. Print out the Applesauce Loaf recipe or the master mix recipe on an index card and attach a small raffia bow to the upper left hand corner.

Reference Recipe: Applesauce Loaf

source: Amanda Formaro - Family Corner

Awesome Applesauce Loaf

350° - 50-60 minutes. Serves 4

The marvelous smell of cinnamon baking in the oven is like no other. It's spicy-sweet aroma wafts through your kitchen and through the rest of your house causing family members to come and ask "Whatcha makin'?" Makes me smile just thinking about it.

This particular recipe smells so fantastic and taste so good that the end result lasts less than two days in my house. If I make it in the afternoon, it's eaten after dinner, the next morning for breakfast, and then as an afternoon snack.


Ingredients:

1/2 cup shortening
1 cup sugar
2 eggs
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup applesauce
1/2 cup nuts (optional, chopped pecans work great)

Directions:

Preheat oven to 350 degrees F. Grease and flour (not cooking spray) a loaf pan. In a large bowl with spoon, cream together the shortening and sugar. Add the eggs and mix well. Sift together dry ingredients and gradually add to creamed mixture. Stir until well mixed and add applesauce and nuts. Bake 50-60 minutes, top will crest and loaf will be dark golden brown.

Variation:

To make a tasty "flat cake", reduce the amount of flour to 3/4 and make as directed. Delicious and moist, just flat!

source: Amanda Formaro - Family Corner

Amish Potato Rolls

400° - 10 minutes - Serves 24

Potato breads are soft and densely textured and wonderful at the table. The results are definitely worth the effort and much better than store bought.

Ingredients:

2 medium potatoes, washed and peeled
1/2 cup reserved lukewarm potato water
2 tablespoons granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup (1/2 stick) unsalted butter
2/3 cup whole milk
1 teaspoon salt
1 large egg, room temperature, lightly beaten
4-1/2 cups all-purpose flour, sifted

Directions:

Cook the potatoes in boiling salted water until they are tender when pierced with a fork. Drain them completely, reserving 1/2 cup of the potato water; cool the potato water to lukewarm. Mash the potatoes and measure out 1 cup for making the rolls. Cool the mashed potatoes to room temperature.

Dissolve the sugar in the lukewarm potato water and sprinkle the yeast over the surface. Let the yeast mixture stand until it becomes foamy, about five minutes; then stir to dissolve.

Combine the butter, milk and salt in a small heavy-bottomed saucepan and heat until the butter is just melted. Remove from heat and use a wooden spoon to mix in the 1 cup of reserved mashed potatoes; add in the lightly beaten egg, then the dissolved yeast.

Transfer the dough to the bowl of a mixer fitted with a dough hook. Slowly add in 4 cups of the sifted flour, one cup at a time; scrape down the sides of the bowl after each addition. Knead on low speed until the dough is smooth and elastic, four to five minutes. Then cover the bowl with a clean tea towel and set it in a draft-free place until it has doubled in size, about one hour.

Punch the dough down. Knead in the remaining 1/2 cup flour, as needed. The dough should be soft and slightly sticky, but firm enough to just hold its shape. Cover the bowl with a clean towel and allow it to rise in a draft-free place for another 30 minutes.

Place the dough on a clean cutting board that has been dusted with a little flour and divide into two dozen equal pieces. Dust each piece with a little more flour and roll into a ball. Place the balls about 1-inch apart on a well-greased baking sheet. Cover the pan and let the rolls rise for another 15 to 20 minutes.

Lightly brush the tops of the rolls with a little milk, then bake them in a 400-degree F oven for 10 to 12 minutes.

Makes 24 rolls.

source: Miles to Go

Sweet Yeast Rolls

375° - 20 minutes. 5-6 dozen

Ingredients:

1/2 sol. oz. cake of yeast or 1 pkg. active dry yeast
1/2 c. warm water
2 c. milk
1/2 c. sugar
2 qt. all purpose flour
2 whole eggs
2 tsp. salt

Directions:

Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm.
Add yeast, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy.

Add melted butter (which has been cooled), eggs and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest.

Meanwhile, clean and dry bowl; grease clean surface of bow. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk. Punch down.

Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Yield: 5 to 6 dozen.

source: cooks.com

Cauldron Cakes

350° - 25 minutes.

Ingredients:

2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon ginger
1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
1 cup milk
Frosting and sprinkles for decorating, if desired
Honey

Directions:

Preheat oven to 350 degrees. Grease 24 muffin cups with nonstick cooking spray. Set aside.
In a bowl, combine flour, baking powder, salt, cinnamon and ginger. Set aside.
In a separate bowl, cream together sugar and butter until light and fluffy. Add eggs and vanilla mix for 2 minutes. Gradually add some of the flour mixture, alternating with milk, until batter is smooth.
Pour into prepared cups filling only half full. (You want these cakes to be semi-flat.) Place in oven and bake 25 minutes or until a toothpick inserted comes out clean.
Cool slightly and serve with honey.

Source: SLtrib

Iowa Zucchini Bread

350° - 60 minutes.

My (step)mom gave me this recipe a few years ago and it makes a WONDERFUL SUPERB SUBLIME WOW loaf of zucchini bread. Seriously NOT ENOUGH superlatives to say how yummy this bread is! So, here's my own personal copy for you to try out, straight from my computer recipe file:

Iowa Zucchini Bread

Category: Bread

Servings: 10

Rating: Superb!

Preparation time: 15 minutes

Cooking time: 60 minutes

Ingredients

• 3 egg
  
• 2 cup sugar
  
• 1 cup oil
  
• 3 cup flour
  
• 2 cup zucchini
  
• 2 tsp. vanilla
  
• 1 tsp. soda
  
• 1 tsp. cinnamon
  
• 1/2 tsp. baking powder
  
• 1/2 tsp. salt
  
• 1 cup pecans, chopped (optional)
  

Instructions

Reserve a few handfuls of pecans for topping the loaf. Mix all ingredients together well. Put into pan(s) and top with reserved nuts. Cook until toothpick comes out clean: 45-60 minutes or longer in stoneware pan.

Notes

Any nut acceptable: pecans best!
Works well as mini loaves.
Try muffin cups?

Don't give God instructions........just report for duty.

Homemade Cinnamon Rolls

350° - 18-20 minutes.


Basic Bread Recipe
Makes 2 loaves

5 c whole wheat flour
1/3 c vital gluten flour
1/3 c honey
1/3 c oil
2 tsp salt
1 T yeast
2 c water, very warm

Combine all ingredients, water last. Mix well. Add more flour until the dough does not stick to the sides of the bowl and does not feel sticky to the touch. Knead for 6 minutes in the bread mixer (Bosch, KitchenAid, etc) Sometimes I add flax, sesame seed, oatmeal - whatever catches my fancy. Let rise until double in size.

For Cinnamon Rolls:

Roll half the dough out into a flat rectangle. Brush with melted butter and sprinkle with cinnamon sugar. Roll up and cut into desired size. Place the rolls into a greased, cinnamon/sugar sprinkled pan, leaving space for rising. Cover with plastic wrap and let rise to desired size. Bake 350 degrees for about 20 minutes - will depend upon the oven used.

Frosting:

Double Batch

1 cup butter, softened
4 c powdered sugar
1 tsp vanilla
2 T milk, more as needed

Mix all together until well blended and smooth. Spread on cooled rolls.

This is a high altitude recipe. Your mileage may vary.

Gramma's Scones

375° - 25 minutes. 20-22 scones per full batch

Dry Ingredients:

5 c all purpose flour
1 c whole wheat flour
1 1/2 c sugar
1 1/2 T baking powder
1 t baking soda
1 t salt

Mix all dry ingredients together. To this add 3/4 pound unsalted butter cut into 1/2 inch pieces. Use pastry cutter to cut in butter until the butter is in small chunks. (Kind of looks like pie crust or tortilla mix).

If you use salted butter instead, simply omit the salt in the dry ingredients.

From here, the dry mix can be frozen or refrigerated for later use. Kids can help to cut in butter and measure ingredients.

Add Ins:

1 pint: raspberries, blueberries, strawberries, blackberries
1 c cherries
1 orange + pecans
2 bananas + 1 c chocolate chips
1 c raisins + 1 T cinnamon
1 c sliced almonds + 1 t almond extract
1 c poppy seed + zest 1 lemon
1 c sliced apples + 1 T pie spice

Add your choice of fillings and lightly mix into mixture. To make the entire batch of scones (roughly 20 - 22), add 1 3/4 c half and half to entire mix. To make smaller batches, use 1 c mix to about 1/3 c half and half. (I used milk with no problems nor taste difference).

Make a well in the center of the mix. Gently mix in the milk until slightly lumpy. Do not over mix. Make 1/2 c mounds onto parchment paper lined baking sheets. Bake 25 minutes at 375 or until golden brown.

Can also be made into the traditional triangle shaped scones.

Cool a small bit then add glaze.

Frosting glaze:

For entire batch: 2 c powdered sugar + 1 c warmed milk. Regular sugar works just as well as if not better than powdered sugar.