1 1/2 c sugar
1 t. Baking Soda
1/4 t. Baking Powder
1/2 t. ground cloves
1/2 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1/2 t. pumpkin spice
1 2/3 c All-Purpose flour Mix all dry ingredients together and then mix with:
1/2 c. oil
1/2 c. water
1 can pumpkin
2 eggs (beaten) Pour into Loaf pans and bake at 350 degrees for about an hour. Do the toothpick test to make sure inside is done. I then sprinkle sugar and cinnamon mix ontop. Can also add nuts before baking. I use small loaf pans so I can give as gifts at Thanksgiving and Christmas.
Can also mix dry ingredients and put recipe with it. I have done this by putting it in a mixing bowl and giving as a house warming gift with a few other kitchen gadgets added.
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2. Blueberry Nut Bread- Danielle Elliott
Prep: 20 Mins
Bake: 50-55 Mins
Oven: 350F
Ingredients:
2 Cups all-purpose flour
1 cup sugar
1 tablespoon baking soda
1/2 teaspoon salt
1 beaten egg
1 cup milk
1/4 cup of cooking oil
3/4 cup chopped almonds, pecans or walnuts ( I always use pecans)
1/2 cup blueberries ( I bought the frozen ones)
* Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a small bowl combine 1/2 cup dried blueberries with 1/4 cup of bowling hot water. Cover and let it stand for 10 minutes; drain if necessary.
In a large bowl stir together flour, sugar, baking powder, and salt. Make a well in the center of flour mixture; set aside. (well in the center in like just taking your fist, and patting the middle down, with the sides all around higher.)
*In a medium bowl combine the egg(already beaten), milk, and oil. Stir the egg mixture all together. Add egg mixture all at once to the flour mixture. Stir just until moistened. (Batter will be lumpy) Fold in nuts and blueberries, prepared earlier.
*Bake in a 350F oven for 50-55 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack (i just let it sit on my counter) for 10 minutes. Remove from pan. Cool completely and then wrap and store overnight before slicing. When storing my bread, I usually just wrap it in aluminum foil and just leave on the counter over night. I made the mistake by storing it in the refrigerator one time.. don't do it. ;) This recipe can be used with any berries, if yal prefer to have something other then blueberries. :)
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3. Granny Lois' Banana Nut Bread- Elizabeth Ergle Rinder
1 cup butter
2 cups sugar
3 cups self rising flour
4 eggs
4 large ripe bananas
1cup chopped pecans
1T Vanilla
Blend Butter and sugar. Add eggs, flour, mashed bananas, pecans and vanilla. Mix well. Pour into greased loaf pan. Bake at 350 for 45mins
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4. Parmesan French Bread -Cynthia Ergle
INGREDIENTS
•1/2cup Hellmann's® or Best Foods® Real Mayonnaise
•1/4cup grated Parmesan cheese
•2Tbsp. finely chopped fresh parsley
•1tsp. finely chopped garlic
•1loaf French bread, halved lengthwise
DIRECTIONS
Combine all ingredients in small bowl except bread. Arrange bread on baking sheet, then spread with mayonnaise mixture. Broil until golden
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5. Garlic Cheese Biscuits -Elizabeth Ergle Rinder
2/3cup milk and 2cups bisquick. Add to that a tablespoon of garlic salt,1cup of cheese. Form into 1in biscuits and put on nonstick pan. In another bowl,melt 1/2stick of butter,combined w 1/2tspn of parsley and 1tspn of garlic salt. Use this to coat biscuits....before cooking,middle of cookin and when its done:) they r way yummy. Cook 425 for 8mins,or until brown:)
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6. Zucchini bread -Melissa Stripling
3 eggs
2 cups sugar
1 cup crisco oil
1 tablespoon vanilla
2 cups loosely packed grated zucchini
2 cups sifted plain flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped walnuts (optional)
Beat eggs until frothy, beat sugar, oil and vanilla in. Beat mixture until thick and brown in color. Add zucchini. Add dry ingredients. Mix well. Add nuts. Pour into 2 loaf pans that have been greased and floured. 8x4
Bake at 350 for 1 hour. Cool in pan just a short time and wrap in foil. Store in fridge.
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7. Amish Friendship Bread Starter -- Shirley Arthur-Weatherford
30 MinReady In:
9 Days 40 Min
Original Recipe Yield 4 cups of starter
Ingredients
1 (.25 ounce) package active dry yeast 1/4 cup warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour, divided 3 cups white sugar, divided 3 cups milk
Directions
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
Footnotes
Editor's Note Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
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8. Monkey Bread-Elizabeth Ergle Rinder
4 cans biscuits
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar
1/2 cup pecans, raisins and/or coconut, if desired
Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.
Add biscuit pieces, several at a time; shake to coat well.
Place pieces in a buttered Bundt pan until all are used.
Sprinkle layers with nuts, raisins or coconut.
Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.
Bake at 350°F for 40-45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.
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9. Two-Ingredient Biscuits- Amanda Perkins
(Adapted from Diane Hixon at AllRecipes)
Makes 1 dozen biscuits
3 cups self-rising flour, such as White Lily
1.5 cups buttermilk or regular milk
1 tablespoon sugar, optional
4 tablespoons butter, melted, optional
Heat the oven to 450°F. Lightly grease a round cake pan.
Mix the flour with the milk, adding a tablespoon of sugar if you want to. Drop by large tablespoonfuls into the greased cake pan, packing each drop biscuit close together. Pour the melted butter over top, if using.
Bake for about 20 minutes, or tops lightly browned. Do not overbake; the bottoms will get crusty and hard.
Alternate method: Pat out the dough instead of dropping into pan. Dust with flour and cut out rounds with a biscuit cutter
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10.Super Quick Dinner Rolls/Biscuits (texture is like a cross bt the 2)- Amanda Perkins
1 cup self-rising flour
1/2 cup milk
2 tablespoons mayonnaise
Directions
Preheat the oven to 350 degrees F (175 degrees C). If you are not using a nonstick muffin pan, grease 5 cups of a regular muffin pan.
In a medium bowl, stir together the flour, milk, and mayonnaise. Spoon into the 5 prepared muffin cups
Bake for 15 minutes in the preheated oven, or until nicely puffed and browned.
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11. Pumpkin Bread-Gifton Gammon
1 1/2 C Sugar
2 Eggs slightly beaten
1/2 C oil
1 C pumpkin
1/2 t Cinnamon
1/2 t Cloves
1/2 t Nutmeg
1 3/4 C Flour (I used whole wheat)
1 t Baking Soda
1/4 t Baking Powder
1 t Salt
1/3 C water Mix sugar, eggs, oil, spices and pumpkin in a bowl. Whisk together flour, baking soda, baking powder, and salt in separate bowl. Add dry ingredients to wet and mix, then add water and mix until incorporated. Pour into buttered loaf pan and bake at 350 for 1 hour or longer if needed. Makes 1 loaf. To make it a little "healthier", I use whole wheat (because this is a dense bread anyway.. I can't tell the difference) and olive oil for the oil. If you want this as more of a dessert you can always drizzle with cream cheese icing :) Yum.
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12. Delicious Buttermilk Cornbread-Mandy Augustine Sims
Ingredients:
•1 tablespoon vegetable oil
•2 1/2 cups white cornmeal
•1 cup all-purpose flour
•2 teaspoons salt
•2 teaspoons baking powder
•1/2 teaspoon baking soda
•1 cup buttermilk
•1 cup low-fat milk
•2 large eggs
•2 to 3 tablespoons melted butter
Preparation:
Preheat oven to 400°.Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.
In a mixing bowl, combine the meal, flour, salt, baking powder and soda.
In another bowl, whisk buttermilk and milk with eggs and melted butter. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.
Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter into the skillet then return to oven. Reduce heat to 350°. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.
Cut into squares or wedges.
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13. Garlic-Parmesan Pull-Apart Bread-Melissa Stripling
1/3 cup butter, melted
1 cup grated parmesan cheese
2 tsp italian seasoning
1 tsp garlic salt
2 11.3 packages canned biscuits
Preheat oven to 375. Lightly spray fluted pan w/ cooking spray. Comibe cheese, garlic, and italian seasoning. Cut each biscuit in four pieces. Dip each in melted butter and then roll into cheese mixture and arrange evenly in pan. Bake 27-30 min or until brown on top.
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Shannon Michelle Wilhelm
3/4 C brown sugar
2 eggs
2 1/3 C mashed bananas
1. Cream butter, sugar, eggs
2. add mashed bananas to egg mix
3. mix all dry ingredients
4. mix wet & dry ingredients.
Bake at 350 degrees for 1 hour
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15.Mexican Cornbread-Chrissy Tarvin-Beecher
2 boxes of Jiffy cornbread mix
1 can of regular Rotel
1 jar of sliced jalepeno's
Drain rotel and jalepeno's . Mix with cornbread mix and ingredients on box. Bake as directed on box too. Use a 8” round dish or 9” square dish to bake it in.
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Completely FROM SCRATCH Bread and Cinnamon Rolls...These are the best that you will ever make and eat in your entire life...It will last forever as long as you keep extra and keep feeding it. This stuff makes the BEST pizza and calzone dough/crust EVER! It's kind of sweet and brings out the Italian seasoning flavors brilliantly!
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17.BROCCOLI CORNBREAD-Ida Williams
1box jiffy cornbread mix
1bag chopped frozen brocolli
1 finely chopped onion
3 eggs
1 cup grated sharp cheese
1 stick melted margarine
3/4 teaspoon salt and as much hot pepper flakes as you like
Mix all ingredients good and cook in thin pan--i use one of the smaller cookie sheets with sides... Be sure and sprinkle 1/3 cup of cheese on top before you bake in oven that has been pre-heated at 375 degrees for about 25 mins until golden brown--slice in squares....
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18. Quick & Easy Dinner Rolls- Renee Ault Diehl
2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter
Preheat oven to 450ยบ
1/2 c sour cream
1/2 c 7up
1/4 c melted butter
Preheat oven to 450ยบ
Mix sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown.
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