Poppy Seed Bread with Lemon Glaze

I had to make poppy seed bread the other day and went to look for the recipe on this blog and...it wasn't there!  How could I not have poppy seed bread on here?  I don't know.  But here it is.  This is the recipe we've always made in my family.  I like to make it in small loaves, like I do with all of my sweet breads.  Makes about 6 small loaves or 2 regular loaves.  Sorry there aren't many poppy seeds in the picture.  I was a little short.  And speaking of poppy seeds...have you tried the lemon poppy seed muffins at Kroger?  The ones with the sugar crystals on top?  Holy smokes.  Those are good.  One look at the nutrient label is enough to put it back on the shelf.  Not that this bread is that much "healthier" but at least it doesn't come with a label pasted on it. :)

Poppy Seed Bread with Lemon Glaze

3 c. flour

1 ½ tsp. salt

1 ½ tsp. baking powder

2 ¼ c. sugar

3 eggs

1 ½ c. milk

1 c. + 2 T. oil

1 ½ -3 T. poppy seeds

1 ½  tsp. vanilla

1 ½ tsp. almond extract flavoring

1 ½ tsp. butter flavoring

  Add in order given.  Beat 2 min.  Pour into 2 greased and floured loaf pans.  Bake at 350 for 40-45 min. or until firm.

Glaze:

¾ c. powdered sugar

½ tsp. butter flavoring

½ tsp. almond flavoring

¼ c. lemon juice (or mixed orange juice-I prefer lemon)

½ tsp. vanilla

  Mix together well.  Spoon over hot loaves while still in pans!  Let sit 10 minutes.  Remove from pans and let cool.

Pepperoni Rolls

These are like cinnamon roll shaped pizza.  They are fun and easy to eat and super fast using my whole wheat breadstick dough.  My kids loved them!  A lot like my Calzones but just rolled up differently.  These can easily be made vegetarian by omitting the pepperoni and cheese.  You can substitute Mozzarella "Cheese" Sauce in place of the cream cheese.  This is just as yummy!

Pepperoni Rolls

pizza sauce
turkey pepperoni
sliced olives
sliced mushrooms
diced peppers
dices onion
cream cheese, softened
shredded cheese and Parmesan cheese, optional
whole wheat breadstick dough (see recipe below)

Make whole wheat breadstick recipe.  Roll out dough on a well-floured surface into a 12x16 inch rectangle.  Spread with thin layer of cream cheese going all the way to the ends and leaving one long edge clean.  Spread layer of pizza sauce over top of cream cheese layer.  Sprinkle with favorite toppings-olives, mushrooms, peppers, onion, etc.  Cut pepperoni into quarters and sprinkle over veggies.  Sprinkle with shredded cheese if desired.  Starting with long side that has toppings all the way to the edge, roll up carefully, like a cinnamon roll.  End with clean edge and seal.  Cut into 12 rolls and place in a greased 9x13 pan.  Sprinkle with Parmesan cheese if desired.  Bake at 350 degrees for 15-20 minutes.

Whole Wheat Breadstick Dough

1 1/2 cups warm water

1 Tbsp. yeast

2 Tbsp. honey

2 tsp. salt

3 cups whole wheat flour

Mix water, yeast and honey.  Let sit for about 3-4 minutes.  Add 1 1/2 cups flour and salt to mixture.  Mix until smooth and elastic.  Add remaining 1 1/2 cups flour.  Knead for 3-5 minutes.  Place in oiled bowl and let is rise for 10 minutes (can skip this step if in a hurry).

Baked Taco Salad Bowls

These couldn't be easier and they are very crunchy and much healthier than the fried variety.  I use smaller tortillas, probably around 8", because they are more kid sized but you can use 10" or bigger as well.  Six 8" tortillas fit just right on my big sheet cake pan.  You might have to cook fewer at a time depending on how big your tortillas are and how big your molds are.  I use little ceramic ramekins turned upside down for my molds.  You can also use empty metal cans or oven safe glass bowls.  These can be cooked in advance and stored in an airtight container after they have cooled completely.

Baked Taco Salad Bowls

Whole wheat flour tortillas

cooking spray

salt

Preheat oven to 425 degrees.  Place up to 6 tortillas between damp paper towels on a microwave safe plate and microwave for 30-45 seconds, until steamed.  Arrange 6 empty metal cans or mold of your choice on a large sheet cake pan.  Drape steamed tortillas over molds and press sides down to form folds.  Spray with cooking spray and sprinkle with salt if desired.

Bake taco salad bowls in 425 degree oven for 7 minutes.  Remove taco bowls from forms and turn right side up on baking sheet.  Place back in oven for about 3 minutes.  Let cool on rack.  Repeat until desired amount of bowls have been baked.

Cream Cheese Cranberry Muffins

This recipe is from my sister, Amy.  She made them for us when we were visiting at Mom's house.  They are so delicious!  I believe they are from a Taste of Home magazine.

Cream Cheese Cranberry Muffins

1 cup butter, softened
1 package (8 oz.) cream cheese, softened
1 1/2 cups sugar
1 1/2 tsp. vanilla
4 eggs
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 cup fresh or frozen cranberries
1/2 cup chopped pecans

Cream butter, cream cheese, sugar and vanilla.  Add eggs, one at a time.  Combine flour, baking powder and salt.  Stir into creamed mixture just until moistened.  Fold in cranberries and pecans.

Fill greased or paper-lined muffin cups 3/4 full.  Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.  Makes 2 dozen.

Moravian Feast Buns

This is a great roll recipe that has just a hint of nutmeg flavor.  It makes for a delicious and unusual flavor.  I first tried these rolls at my friend, Shauna Payne's house.  She is a fantastic bread baker and seemed to always have a new bread recipe she was trying.  I'm so glad she shared the recipe!

Moravian Feast Buns

Ingredients:
3/4 c. warm water
2 Tbsp. yeast
5-6 c. flour, divided
1 c. sugar
1 tsp. salt
1/2 c margarine, softened
2 eggs
1/2 c. mashed potatoes
1/8 tsp. nutmeg
2 Tbsp. margarine, melted

Directions:
Mix water and yeast; let stand 10 min.  Mix 3 c. flour, sugar, salt, margarine, eggs, potatoes, and nutmeg.  Stir in enough remaining flour to make a soft dough.  Turn out onto well floured surface and knead 5 - 10 minutes.  Shape into ball and place in well-greased bowl, turning to grease top.  Cover, let rise 1 1/2 hours.   Punch down.  Cover, let rise 1 hour.  Divide into 18 equal pieces.  Roll each into a ball and place on greased cookie sheets.  Cover and let rise 1 hour.  Brush with melted butter.  Bake 15 - 20 minutes at 375 degrees.

Calzones

These are super filling and vegetarian.  Of course you could always add regular cheese and any of your favorite meat toppings as well but we like to keep them vegetarian.  I like to lightly saute my veggies before adding them.  You can use your favorite pizza crust recipe for the dough.  I usually just use a quick whole wheat breadstick recipe (see below).  Don't skimp on the sauce and the cheese sauce or the calzone could end up a little dry.  The Mozzerella "Cheese" Sauce just makes them!  This is a favorite dinner for our family and one I feel good serving.  Load up the veggies and you have a great healthy and homemade dinner!  I usually serve this with a salad.

Calzones

Pizza dough recipe (see below)
Pizza sauce, your favorite homemade or jarred sauce
Mozzarella "Cheese" Sauce recipe

Toppings:  onions, mushrooms, peppers, olives, zucchini, spinach, tomatoes, etc.

Make pizza dough.  While it is rising prepare the filling.  For the filling saute the veggies for a couple minutes.  Make sure they're still tender-crisp.  You definitely don't want soggy veggies!  After the dough has risen, roll it out onto an oiled cookie sheet.  Spread your sauce legthwise on half of the dough.  Layer with veggies.  Top with Mozzarella "Cheese" Sauce.  Flip over the empty half of the crust and press down around the edges to seal in filling.  Bake at 350 degrees for 20-25 minutes or until golden brown.  Slice and serve!

Whole Wheat Breadstick Dough

1 1/2 cups warm water

1 Tbsp. yeast

2 Tbsp. honey

2 tsp. salt

3 cups whole wheat flour

Mix water, yeast and honey.  Let sit for about 3-4 minutes.  Add 1 1/2 cups flour and salt to mixture.  Mix until smooth and elastic.  Add remaining 1 1/2 cups flour.  Knead for 3-5 minutes.  Place in oiled bowl and let is rise for 10 minutes (can skip this step if in a hurry). 

Quick & Easy Cinnamon Rolls

These cinnamon rolls are quick and easy with only 30 minutes needed for rising.  If you are careful not to add too much flour and leave the dough nice and sticky, then you will have perfect rolls every time.  These are perfectly soft and very ooey-gooey.  Also great because they only make one pan of rolls.

Quick & Easy Cinnamon Rolls

Dough:
1 cup milk
4 Tbsp. butter
3 1/2 cups flour
2 1/4 tsp. yeast (or 1 pkg. instant yeast)
1/4 cup white sugar
1/2 tsp. salt
1 egg

Filling:

1/2-3/4 cup brown sugar, packed

1 1/2 Tbsp. cinnamon

1/2 cup butter, melted

Place milk and 4 Tbs. butter in a microwave safe bowl and heat on high for a minute and a half.  Butter should be mostly melted.  Stir and set aside to cool.  (Can also heat on stove top for this step.  Heat just until milk is scalded.)

In mixer bowl combine 2 cups flour, yeast, white sugar, and salt.  When milk mixture has cooled to warm (not hot) add it to the flour mixture while mixer is going.  Whisk egg and add to mixture.  Beat for about 1 minute or until ingredients are well combined.

Switch to dough hook on mixer and add remaining flour until dough just starts to leave the sides of the bowl.  It will be very soft and a little sticky.  Continue to knead for 5 minutes.  Turn dough out onto a floured surface and let rest for about 10 minutes.

Roll dough into a rectangle about 12x14 inches.  Spread melted butter over dough.  Combine brown sugar and cinnamon in a small bowl.  Sprinkle evenly over butter.  Be sure to go all the way to the ends.  Roll up from the longer side and pinch edges closed.  Cut into about 12 rolls using dental floss.  Place in a greased baking pan.  Cover pan with a clean towel and place in a warm place to rise for 30 minutes.

Bake rolls at 350 degrees for 15-20 minutes or until light golden brown.  Spread with icing while still warm.

Makes about 12 rolls.

Icing:

2 cups powdered sugar

2 Tbsp. softened butter

1 tsp. vanilla

1/2-1 tsp. almond extract

2-3 Tbsp. milk

Cream powdered sugar, butter, vanilla, almond extract, and 2 Tbsp. milk.  Mix until smooth and creamy.  If too thick, add more milk half a tablespoon at a time until desired thickness.  Spread on warm cinnamon rolls.

Garden Muffins

These muffins are lightly sweetened and packed with "good" stuff like whole grains, vegetables, and walnuts.  Great for breakfasts or snacks.  Eat these slightly warm with a pat of butter or your favorite spread and you are set!  There are no eggs or dairy and you'd never even know!  You can make them mini-sized, regular, or jumbo!  I have rectangle muffin tins so that's why mine look like mini-loaves.

Garden Muffins

1 1/2 cups whole wheat flour (white wheat is the best)

1/2 cup oats, slightly ground (I just whirl them through my blender for a few seconds)

2 tsp. baking powder

1/4 tsp. salt

1 tsp. cinnamon

1/2 cup unsweetened applesauce

1/4 cup maple syrup or agave nectar (or 1/4 cup sugar if you don't have maple syrup or agave)

1/4 cup oil

1 cup grated zucchini

1/2 cup grated carrots

3/4 cup non-dairy milk (almond, rice, soy, etc.) or regular milk if you want

1/2 cup raisins, optional

1/2 cup finely chopped walnuts, optional

In a large mixing bowl, combine flour, oats, baking powder, salt and cinnamon.  In another large bowl, combine applesauce, maple syrup/agave and oil.  Add zucchini and carrots and then stir in milk.  Add wet ingredients to dry ingredients, then stir in raisins and walnuts and mix until well-combined.

Spoon batter into lightly greased muffin cups, filling each cup until almost full.  Bake at 375 degrees for 18-20 minutes for regular size muffins or 25-30 minutes for jumbo, until muffins are lightly golden and toothpick comes out clean.  Let muffins cool in the pan for 5 minutes, then remove from pan and cool on a cooling rack.  Store leftover muffins covered at room temperature.  Makes about 12 regular-sized muffins.

Easy Breezy Breadsticks

This is a recipe I got from my friend Becca.  I have made them so many times when I'm short on time and want breadsticks with dinner.  They are so quick and easy and best of all...no rising time!  I have recently started making them with half whole wheat flour and they are so good!  One thing Becca suggested was to put the rolled out dough into a jelly roll pan and then cut them in there.  I just use a pizza cutter to cut them.  That helped a lot because this is a very soft and sticky dough!  I use a pastry brush to brush melted butter on top and then sprinkle with garlic salt or any other spices you'd like.

Easy Breezy Breadsticks

1 Tbsp. yeast
1 1/2 cups warm water
2 Tbsp. sugar
1 tsp. salt
3 cups flour

Dissolve the yeast and sugar in warm water. Mix the rest of the ingredients. Roll the dough out into rectangle and cut 1 in. wide and however long you want your breadsticks to be. (I just put my rolled out dough into a jelly roll pan and cut them in there.) Butter the top, add garlic salt, Parmesan cheese, basil, cinnamon and sugar, etc. Bake at 375* for 20 min. (they rise quite a bit in the oven).

Crêpes

I served a mission for my church in Belgium and France.  It was one of the best experiences of my life!  While I was there I definitely enjoyed the wonderful foods.  So many good things that I miss!  Chocolate for one.  Too bad I can't whip up a batch.  Something I did learn to make was crêpes.  And if you want to pronounce it correctly...say it with a short "e" sound as in "festival".  I like to make them for special occasions for my family.  I recently made them for our breakfast on Thanksgiving Day.  While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and they are considered a national dish.  Crêpes are served with a variety of fillings, from the most simple with only sugar to elaborate savoury fillings.  The fillings I had most often on my mission were fruit spreads (jam), white sugar sprinkled with lemon juice (very good-you only need a little bit of sugar), yogurt (which of course is heavenly in France.  Oh how I miss it!), and of course Nutella.  You must have Nutella.  Of course there are many other fillings but those were the fillings most commonly served to me.  Fruit with whipped cream is yummy as well as cream cheese, ice cream, peanut butter, chocolate sauce, etc.  Then there's always eggs, cheese, vegetables or anything else to make them more of a meal.  This is the recipe I used on my mission.  I've never tried any others because this one works and tastes great!  To cook them I have a special crêpe pan that I bought in Belgium.  It is basically just a really good nonstick pan with 1/2 inch sides.  (See bottom photo.)  This makes it much easier to flip them.  A good, thin, flexible spatula is also handy for turning them.  I never grease my pan and I try to spread the batter as thin as possible.  I cook mine on medium heat.  The first one is usually a flop until the pan reaches the correct temperature but you need one to "sample" anyway so it all works out.  I can usually get about 12-14 out of one batch.  They are really very simple to make and enjoyable to eat!  :o)

Crêpes
 
1 1/2 c. flour
1 Tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
2 Tbsp. oil
1/2 tsp. vanilla
2 c. milk
 
Mix dry ingredients. In separate bowl mix eggs, vanilla, oil and milk. Mix about half of the wet ingredients with dry ingredients. Mix and mix with a wire whisk until there are NO lumps! Add rest of wet ingredients. Should be consistency of “melted McDonald’s milkshake”.


In a crepe pan or nonstick skillet, put about a 1/4 cup or less batter in a nonstick skillet and whirl skillet to coat bottom. You want them to be as thin as you possibly can make them. You can even spread it out with a spatula. Cook on first side until bubbles form. Then flip over. This takes practice and usually the first one or two don’t look good. It helps to have a flexible spatula to get underneath them. Cook on second side for just a few sec. Stack cooked crepes right on top of each other on a plate.  Place favorite topping in center and either roll up or fold in quarters. Refrigerate any cooked leftovers. Just cover with plastic wrap.

Buttermilk Pancakes

If you ever have some leftover buttermilk you HAVE to make these.  They are very light and fluffy.  Must be made with buttermilk.  So good!

Buttermilk Pancakes

3 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
2 teaspoons vanilla

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs, melted butter and vanilla. Keep the two mixtures separate until you are ready to cook.


Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Pumpkin Bread

This is the pumpkin bread that I often make. I love the spices in it and of course I always have to add chocolate chips! (First I make a couple mini loaves without chocolate chips for my husband since he doesn't like them in his pumpkin bread and then I add the chocolate chips to the rest of the batter.) I made some this morning to give to a friend and it makes the house smell so yummy! I usually bake mine in mini loaf pans but sometimes I do large loaves or a combination. Today I even put some in mini muffin tins because I knew I wouldn't have enough time for the bread to cook before I had to leave. No matter how you bake it...it tastes delicious and makes a lot! I can get about 8 mini loaves out of this recipe! Today I made 6 mini loaves and 24 mini muffins! Plenty for everyone!

Pumpkin Bread


1 (15 oz.) can pumpkin
1 cup oil (or 1/2 cup applesauce and 1/2 cup oil which is what I usually do)
2/3 cup water
4 eggs
3 cups sugar
3 1/4 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 cup semi-sweet chocolate chips, optional
1 cup chopped nuts, optional


Beat pumpkin, oil (applesauce), water, eggs, and sugar. Mix well. Add dry ingredients and mix well. Gently fold in nuts and chocolate chips if using. Bake in pans that have been greased and floured. (For muffins I just spray with nonstick cooking spray but for any loaves I grease and then flour.) Bake in 350 degree oven for recommended time below. All times approximate. Check tops of loaves before removing from oven. When done baking, let sit in pans for 10 minutes then loosen sides with a knife and remove from pans.

Large loaves: 50 minutes
Mini loaves: 25-30 minutes
Mini Muffins: 12-15 minutes

Foolproof Whole-Wheat Bread

This is the bread recipe my Mom used to always make when we were growing up. It is THE easiest bread recipe! It only rises once and you don't have to roll out the dough. Plus it is a great way to use up wheat that you might have in your food storage. This recipe makes 4 loaves. I usually half the recipe and make 2 loaves at a time. I will include both versions. Half recipe amounts will be in parenthesis. For best results try to grind your wheat right before you make the bread! So fresh! But if you don't have a wheat grinder (or wheat to grind) you can use store bought wheat flour, too.

Foolproof Whole-Wheat Bread

6 cups warm water (3 c. for half recipe)
2/3 cup oil (1/3 c.)2/3 cup honey (1/3 c.) 
2 Tbsp. Dough Enhancer (1 Tbsp.)
2 Tbsp. salt (1 Tbsp.)
2 Tbsp. instant yeast (1 Tbsp.)
10 cups wheat to mill in grinder-yields 16 cups freshly ground flour (8 c. ground flour)

Combine warm tap water and 7 cups (4 c.) freshly ground whole-wheat flour. Mix on low until well blended. Add salt, oil, dough enhancer, and honey. Continue to mix until well blended. Add 1 cup (1 c.) flour and sprinkle yeast over mixture. Blend thoroughly.

At this point, if making a full recipe, you may want to divide the dough in half and add flour and knead each half separately in mixer if yours doesn't have the capacity to hold the entire recipe of dough like mine. I also switch to my dough hook at this point.

Add whole-wheat flour until dough pulls away from the side of mixing bowl or is the consistency of cookie dough. (2-3 c. for half recipe) Flour amount will vary due to protein content of wheat. Stickier dough makes moister bread. Knead with dough hook for 6-12 minutes.

Oil hands. Mold dough into loaves on oiled counter. Place in pans that have been greased with shortening. (Pans greased with oil tend to stick.) Apply oil to the top of loaves if soft crust is desired. Cover loaves with towel. Let rise 1/3 in bulk for approximately 35 minutes in warm kitchen. Bake at 350 degrees for 40-45 minutes. Remove from pans. Put on rack to cool. Optional: brush tops with butter. Yield: 4 loaves (2 loaves)

Twisted Bread Sticks

These are some seriously good bread sticks. Soft and dripping with butter...they are an extra special 'treat' to go with a meal. I got this recipe from my sister Amy, who got it from one of her sisters-in-law I believe. The ones in my picture are a bit crammed in my pan and not twisted as beautifully as Amy's. They take some practice and I'm afraid I can't practice with these too much. It's very dangerous to make these too often. They are soooo good! So anyway no matter how they look...they are very tasty!

Twisted Bread Sticks

1 Tbsp. yeast
2 Tbsp. sugar
1 cup warm water
3 cups flour
1 tsp. salt

1. Add ingredients and mix 2-3 minutes until smooth and elastic. Let rise for 30-45 minutes.
2. Melt 1/2 cup (1 stick) butter in a 9x13.
3. Roll dough out into a thin rectangle (just a little thicker than a place mat) and cut into strips about 1/4-1/2 inch wide.
4. One-by-one, take an end in each hand. Twist each end in opposite directions while folding in half as you go. (Bottom picture shows finished bread stick a little better.)
   
5. Place each twisted bread stick in butter as you place in pan. Squish them all in the pan together. Overlapping is OK.
6. Bake at 400 degrees for 12-13 min. Don't wait for tops and bottoms to brown or they will be overcooked.

Optional: Sprinkle with garlic salt or Parmesan cheese or both. I like garlic salt & parsley. You could also sprinkle with cinnamon & sugar or brown sugar.

Corn Dog Muffins

A corn bread muffin with a hidden surprise! These muffins taste like corn dogs without being fried. Still not a "healthy" recipe but a little better...and fun. I use my little rectangle muffin tins but regular round muffin tins work just fine. In this picture I used the breakfast links (look like miniature hot dogs but bigger than the Lit'l Smokies-not breakfast sausage) cut in half. You could also use regular hot dogs cut into thirds or one Lit'l Smokie per muffin. I also used a jalapeno cornbread batter but regular is just fine. I think you could even make these with hot dogs cut into rounds and bake them in the really small muffin tins for an appetizer. Just an idea.

Corn Dog Muffins

1 package your choice of "hot dog" (hot dogs, Lit'l Smokies, breakfast links, etc.)
2 packages cornbread muffin mix (or your own recipe)

Make cornbread muffin batter as directed on package. Divide muffin batter evenly in sprayed muffin tins. (My rectangle tins are slightly smaller than normal and they made about 20.) Fill each muffin cup about 1/2 full. Place one hot dog piece in the middle of each muffin. Press down slightly until it is almost covered. Bake in oven as directed on cornbread muffin recipe. Remove from oven and cool slightly. Dip in ketchup or favorite corn dog dip.

Whole Wheat Blender Pancakes

These pancakes are very quick, easy, and delicious! And the best part is that you just make them right in your blender. You don't need any ground up flour. You just use whole wheat and it grinds itself up in the blender. Cool! My mom used to make these all the time when we were growing up. There were always a few crunchy pieces of wheat in the pancakes which made them slightly crunchy and extra delicious! This particular recipe is from The Sisters' Cafe. I make it so often that I'm just going to post it here so I don't have to keep going back to their site to look for it. I don't use as much oil as it calls for. I reduce it to 1 Tbsp. I also leave out the sugar. I usually make them up as pancakes but you can use the recipe for waffles, too.

Whole Wheat Blender Pancakes
1 c. plus 1 Tbsp. whole wheat berries
1 c. milk
2 eggs
4 Tb oil
2 Tb sugar (or honey)
2 tsp baking powder
1/2 tsp salt

Blend wheat berries and milk on high for 4-5 minutes, until batter is smooth. Add remaining ingredients and blend on low for a minute, or until incorporated. Cook on hot waffle iron. (Stir batter before pouring into waffle iron, because the heavier wheat particles will settle at the bottom.) Makes about 10 waffles.(To make pancakes instead of waffles, use 1 c. wheat berries and 2 Tb oil.)

**I have found that my blender will do 1 1/2 recipes just fine. So for instance I use 1 1/2 cups wheat, 1 1/2 cups milk, 3 eggs, etc.

Cinnamon Rolls with Cream Cheese Frosting

These cinnamon rolls have a little extra surprise. They have vanilla pudding in the dough which makes them so moist! This is my favorite recipe to use.


Cinnamon Rolls

1/2 cup warm water
2 packages (about 2 Tbsp.) active dry yeast
2 Tbsp. sugar
1 box (3 1/2 oz.) instant vanilla pudding
2 cups milk
1/2 cup (1 stick) butter, melted
2 eggs, room temp
1 tsp. salt
6-7 cups flour

In a small bowl add yeast and sugar to warm water. Stir until dissolved. Set aside. In mixer, mix pudding and milk until well mixed. Add butter, eggs and salt. Mix well. Add yeast mixture. Gradually add flour. (Switch to bread dough hook after about 3-4 cups of flour are added.) Knead until smooth. Do not put too much flour in the dough! You want it to be very soft but not sticky. Place in a greased bowl. Cover and place in a warm spot and let rise until doubled. Roll out on floured board to a large rectangle about 1/4 inch thick. Spread with filling.

Filling:
1 cup (2 sticks) butter, room temp (I usually only use about 1 stick or maybe just a little more)
2 cups brown sugar
4 tsp. cinnamon

Spread soft butter over surface of dough. Sprinkle with brown sugar until evenly covered. Sprinkle cinnamon evenly over the top. Starting at one of the long sides, roll up very tightly. Cut rolls 1 1/2 inches wide with floss* or serrated knife. Place on lightly greased sheet cake pan (or other pan with sides) about 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden. Do not over bake. Frost warm rolls with cream cheese frosting.

Frosting:
8 oz. cream cheese, room temp
1 tsp. vanilla
3 cups powdered sugar
2-3 Tbsp. milk

Makes about 24-32 rolls.

*Cutting the cinnamon rolls with dental floss is the EASIEST way to cut them. To cut rolls with floss: cut a 10-12 inch piece of dental floss. Holding one end in each hand, slide the floss under the rolled up dough. Bring both ends straight up and cross one behind the other. Switch hands and continue to pull ends horizontally in either direction until the floss is straight and the roll has been cut. Repeat for each roll. It's that easy! Perfect rolls every time, never squished.

Banana Nut Bread

This is one of our favorite bread recipes. I like to bake mine in the mini-loaf pans. One recipe makes 6 mini-loaves or 2 large loaves.


Banana Nut Bread

4 eggs
4 ripe bananas, mashed
1/2 cup (1 stick) butter, melted
1/4 cup milk
1 1/2 cups sugar
2 cups flour
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1/2-3/4 cup chopped walnuts


Prepare bread pans. Spray with cooking spray and then dust with flour. Set aside. Mix first four ingredients; add dry ingredients and vanilla and nuts. Stir until moistened. Do not over beat. Bake at 350 degrees for 35-40 minutes for small loaves. May need a little more time if baking large loaves.

Pumpkin Banana Bread

I found this recipe in "Country Home" magazine this month and thought it sounded good. It turned out great! It's very moist and full of fall flavors. I added 1 cup of toasted walnuts instead of the dried cranberries and used apple juice in place of cider or water. I also used all-purpose flour, but I think the white whole-wheat would be good. I just didn't have any ground up. I doubled the recipe and ended up with 4 large loaves.

Pumpkin Banana Bread
1 cup packed brown sugar
1 cup granulated sugar
2/3 cup cooking oil
4 eggs
3 1/3 cups white whole-wheat flour or all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 Tbsp. apple-pie spice or mix of 1 1 /2 tsp. ground cinnamon, 3/4 tsp. ground nutmeg, and 1/2 tsp. ground ginger
2/3 cup apple cider or water
1 15-oz. can pumpkin
1 medium ripe banana, mashed (1/2 c)
1 6-oz. pkg. dried cranberries (optional)

Grease four 7 1/2 x3 1/2x2-inch or two 9x5x3-inch loaf pans; set aside. In a very large mixing bowl with an elcetric mixer on medium speed beat sugars and oil. Add eggs 1 at a time, beating well after each; set aside.

In a large mixing bowl combine flour, soda, salt, and pie spice. Alternately add dry mixture and cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin and banana. Stir in cranberries, if using.

Spoon batter into prepared pans. Bake in a 350 degree oven for about 45 minutes for small pans or 50 to 60 minutes for larger pans or until wooden toothpick inserted in centers comes out clean. If necessary, cover with foil the last 15 minutes of baking to prevent oerbrowning. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 4 small loaves or 2 large loaves (32 servings).

Make ahead: Seal cooled bread in an airtight freezer container or plastic freezer bag; freeze for up to 6 months. Thaw overnight in refrigerator or 6 hours at room temperature.

Pumpkin Pie Pancakes with Honey-Pecan Butter

These are some of our favorite "special occasion" pancakes. They are so delicious and perfect for Fall! Very moist-almost like a muffin! The last time I made them I decided to use the waffle iron. I actually think they were easier to cook this way. Just make sure you spray the waffle iron with some nonstick cooking spray.

Pumpkin Pie Pancakes with Honey-Pecan Butter

Mix:

2 cups flour

4 tsp. baking powder

1 tsp. cinnamon

1/8 tsp. EACH of nutmeg and allspice

3/4 cup sugar

1/8-1/4 tsp. salt

Mix:

1 1/2 cups canned pumpkin

3 eggs

1 cup milk

1/2 cup vegetable oil

1 tsp. vanilla

Combine the dry and wet ingredients. It will be a thick batter. Pour 1/4 cup scoops of batter on hot griddle; cook until bubbles form. Flip and cook other side. (Or cook on a waffle griddle that has been sprayed with cooking spray.) Serve hot. These are very moist!

Honey-Pecan Butter:

1/2 cup pecans (I use walnuts instead sometimes.)

1/2 cup butter, room temp

1/4 cup honey (I usually use maple syrup instead)

Spread pecans on a baking sheet and toast in 350 degree oven for 8 minutes or until browned. Stir occasionally. Finely chop toasted nuts. Beat butter and honey together until smooth. Add nuts. Serve with Pumpkin Pie Pancakes. Makes one cup. A little goes a long way!