Quick No Rise Naan

 This is a recipe you can make in 15 minutes or so. I didn't make naan and wanted some for dinner so I whipped this up really quick.

1 3/4 C Flour

2 tsp Sugar

1 tsp Salt

3/4 tsp Baking Powder

2 tsp Olive Oil

1/2 C Milk (more or less depending on how wet or dry it is)

butter and herbs for seasoning (I used garlic salt and butter and it was delicious)

Combine all dry ingredients and whisk together (I added the garlic salt here). Create a well in the middle of the dry ingredients and add the oil and milk. Mix together until a ball forms. Knead until smooth. Let the dough rise for 10 minutes (I didn't even do this and it worked out fine) Divide into 8-10 equal parts. Heat a skillet over medium-high heat. Roll a piece of dough until really thin or just smash it with your hand. I melted some butter on the skillet then threw the naan bread down.  Cook until the naan is partly browned/blackened. When done you can brush with butter or not. 

Berry Sweet Rolls

 We loved these! They do take a little time, they are like cinnamon rolls, but with delicious berries.

3-4 1/4 C Flour

3 tsp yeast

1 tsp salt

3/4 C warm milk

1/2 C warm water

1/3 C oil

1/4 C sugar

Filling:

1/4 C softened butter

1/3 C sugar

4 C heaping, frozen berries of choice DO NOT THAW

2 tsp cornstarch

Glaze (There are two options. I did the powdered sugar one and it was amazing!)

Powder sugar Glaze:

2 C powdered sugar

2 Tbsp melted butter

2-3 Tbsp milk

Splash of Vanilla

Cream Cheese Glaze:

8 oz. cream cheese

2 Tbsp softened butter

3-4 Tbsp honey or maple syrup

Splash of Vanilla

Milk (To thin as needed)

Make the sweet rolls. Combine 2 C of flour, yeast, and salt in a mixing bowl. Add warm milk, water, sweetener and oil, blending until mixture is combined and smooth. Knead in extra flour, a little at a time, until it forms a soft dough. Careful not to add too much flour or rolls will be dry and hard. Cover and let dough rest in a warm place for 5-10 minutes. 

Meanwhile, in a large bowl fold together frozen berries and cornstarch. Set aside. (Make berry and cornstarch mixture right before or after rolling out dough. You do not want berries to thaw or it will make cutting the rolls harder.)

Place dough on lightly floured surface and roll into a large, thin rectangle. Spread softened butter generously over the surface of the dough and sprinkle evenly with sugar and berries. Beginning at the long edge of the rectangle, tightly roll dough into a log. You can use a sharp knife, but I prefer to cut each roll with dental floss. Cut even slices and put them into a greased 9 by 13 pan. If the berries fall out, just push them back in. Cover with clean kitchen towel and let rise for about 1 hour. Until the rolls have slightly risen. 

Preheat oven to 350 degrees. Place pan on middle rack and bake for 30-40 minutes. You want the rolls to be a little golden on top so that the middle of the rolls are cooked through. Let them cool. Top with  your favorite glaze. It makes 12 rolls.

French Bread

I have made this twice now. The outside is crunchy and the inside so soft! It makes two loaves.

1 Tbsp Yeast
1 Tbsp Sugar
2 tsp Salt
2 1/2 C Warm Water
5-6 C Flour

In a large mixing bowl (My kitchen Aid) combine yeast, sugar, salt, and warm water. Make sure the water isn't too hot. Mix and let it sit for about 15 minutes for the yeast to activate. Gradually add the flour. You want the dough to be soft, but not sticky. Form the dough into a ball and let it rise in a big bowl. Cover it with a towel. Let the dough rise until it doubles. Punch it down and let it rise again.
Grease a cookie sheet. Then cut the dough in half and form two oblong shapes. Put on the cookie sheet and cover with a towel. Let them rise for 30-40 minutes. Cut slits on the top of the loaves with a knife or scissors. (You can do an white egg wash I never do) Bake at 400 for 20-25 minutes. Make sure the bottom is slightly brown. The top will be light brown and hard. I rub butter on it when I pull it out.

Quick Rolls

Dense delicious rolls. Don't even bother looking for another bread recipe. These rolls are perfect if you need rolls fast. They are quick rising so you can either let them rise, or you can start baking and they will rise while they bake. Thanks to our friends the Reidheads here in NM.

INGREDIENTS:

3 C warm water
3 Tbsp. Yeast (I just use my Fleischmanns active dry yeast original)
1/3 C sugar
1 Tbsp. salt
2 eggs
1/3 C melted butter
7 C bread or all purpose flour

INSTRUCTIONS:

Add yeast, warm water and sugar in a bowl. Mix butter and eggs in separate bowl. Add to yeast mixture with salt and add flour 1 C at a time. Sometimes it takes 8 Cups (most times). Knead 5-8 minutes (I do it with my Kitchenaid). They can rise if you have time or just bake and they rise while baking. This makes 32 Rolls. Cut the dough in half, then keep cutting each half in half until you have 32 balls. Flatten the ball then make your hand in a circle (pointer finger and thumb) then press the dough through the hole until you've pressed it all through and a ball forms in your palm.
Bake at 400 degrees for 10-12 mins. You can brush tops with butter after if you'd like as well.

Scones

My friend sent me this recipe for scones and they make A TON and are so dense and delicious!

INGREDIENTS:

5 1/2 C bread flour (or just flour)
1/2 C Olive oil
1 1/2 tsp. salt
4 1/2 tsp rapid rise yeast (I just use the Fleischmann's Active Dry Yeast Original)
1/4 C sugar or honey
2 C warm water

INSTRUCTIONS:

Mix for 5 minutes. Make scones in hot oil. :) Serve with honey or make like Navajo tacos.

Easy Gooey Cornbread

Easy Gooey Cornbread

1 box Jiffy corn muffin mix
1 egg
1 can creamed corn
1/4 c. sugar
1/2 c. butter

Preheat oven to 350. Melt butter in 9x13 pan heating in the oven. In a medium bowl, mix together corn muffin mix, egg, corn, and sugar. Once butter is melted and bubbly, pour in cornbread batter and mix the butter in slightly. Do not completely mix in the butter. There will still be some butter around the sides. This will make the edges crispy. Bake for 45 mins or until golden brown on top. 

Perfect Cinnamon Rolls with Cream Cheese Frosting

I don't know that I have ever made cinnamon rolls from scratch since I have been married. My mom used to make them when I was little. This weekend was the LDS church's General Conference. I thought it would be the perfect time to make cinnamon rolls since we would be home listening to it all day. And I thought I would try a new recipe while I was at it. Many people recommended The Pioneer Woman's cinnamon rolls. Her recipe makes way more then my little family can eat, so I halved the recipe and made a few minor adjustments. I used Mel's Kitchen Cafe's Cream Cheese frosting recipe, also with a few minor adjustments.

Cinnamon Rolls

2 cups while milk*
1/2 cup coconut oil (or canola oil)
1/2 cup sugar
1 package Dry Active Yeast, 0.25 oz package (2 1/4 teaspoons)
4 cups flour (plus an additional 1/2 cup, reserved
1/2 heaping teaspoon baking powder
1/2 scant teaspoon baking soda
1/2 Tbsp salt
1/4 cup butter, melted (Plus an additional 2 Tbsp butter, melted, reserved)
1 cups sugar
1-2 Tbsp cinnamon


In a medium sauce pan, scald milk, oil and sugar. Do not let it come to a boil. Remove from heat just as it begins to form bubbles around the edges of the pan. Pour into the bowl of a stand mixer. Allow to cool until 100-130 degrees. Once cooled, sprinkle yeast on top and allow to sit for 1-2 minutes.

Sprinkle 4 cups flour on top of milk and yeast mixture. Using the dough hook, mix until just combined. Cover with a clean kitchen towel and allow to rise for 1 hour. (I usually preheat my oven to the lowest setting for 2-3 minutes then turn it off and allow my dough to rise in the warm oven.)  after 1 hour, remove towel and sprinkle on top the remaining 1/2 cup flour, baking powder, baking soda, and salt. Using the bread hook, mix until thoroughly combined.

Immediately roll dough out on a floured surface in a rectangle to about 1/4 inch thick. Using a pastry brush, spread 1/4 cup melted butter on rolled dough. Combine cinnamon and sugar in a small bowl, then sprinkle over butter. Starting along the long edge furthest away from you, roll the tough tightly toward you, ending with seam side down. Cut the roll into 3/4 inch slices.

Pour 2 Tbsp melted butter in the bottom of a 9x13 baking dish. Using the pastry brush, spread it around and up the edges. Place slices in bottom of pan, leaving space for them to rise. Allow to rise, covered with a kitchen towel, for at least 20 minutes.

While rolls are rising, preheat oven to 375 degrees. Bake rolls at 375 degrees for 12-15 minutes, or until lightly brown on top. Allow to cool slightly. The rolls are easier to remove from the pan when they are warm. Top with cream cheese frosting (recipe follows.)

*If you are like me and do not have whole milk, but always have 1% milk and heavy cream, you can use 2 Tbsp heavy cream and add 1% milk to make 2 cups.

Cream Cheese Frosting

4 oz cream cheese, softened to room temperature
1/4 cup butter, softened room temperature
1/2 tsp vanilla
1 1/2 cups powdered sugar
Heavy whipping cream as needed to thin to desired consistency

Combine cream cheese and butter until smooth. Add vanilla and sugar and beat until combined. Add heavy cream as needed to thin to desired consistency.

Pizza Dough

The best pizza dough recipe, thanks to Amelia Jackson!

INGREDIENTS

1 3/4 C water

2 tsp. salt

1 Tbsp. yeast

4 C unbleached flour

INSTRUCTIONS

Let rise 10 minutes, cut dough in thirds (half if you are doing two cookie sheet sized pizza).

Top with marinara sauce, mozzarella cheese and your favorite pizza toppings.

Cook at 450 degrees F on lowest rack for 15 minutes.

Zucchini Bread

Mom brought me a HUGE zucchini when she came out to visit last and so I of course had to make Zucchini bread. :) This one is amazing!! I shredded the zucchini into 2 C portions and was able to make 8 loaves of bread with the one mom brought.
You won't regret making this.

INGREDIENTS

3 C all-purpose flour  (I did use half flour half wheat flour for one and it turned out great!)
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 C vegetable oil   (Some suggestions said they used 1/2 C veggie oil 1/2 C applesauce, I didn't.)
2 1/4 C white sugar
3 tsp. vanilla extract
2 C grated zucchini
1 C chopped walnuts (I left the nuts out, I hate nuts in things.)

DIRECTIONS

1. Grease and flour two 8x4 inch pans. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40-60 minutes, (mine was almost always 60 mins.) or until tester inserted in center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

ENJOY!

Thanks to the original recipe you can find HERE.

Amish White Bread

For Young Women's we decided to make the Sacrament Bread. I grew up with homemade bread, but unfortunately don't have a bread maker. So I went on my search for a new recipe and Bo says, "Grandma Sycamore ain't got nothin' on your bread." I think he was just being nice, but I am not gonna lie, I'm very happy with my find! The two loaves we made tonight were gone with people going back for seconds. (We made two more for the Sacrament)
I used my Kitchenaid for all the mixing and kneading.
Anyways, hope you like it!

Makes: 2 9x5" loaves

INGREDIENTS:

2 C warm water (110°F)
2/3 C white sugar
1 1/2 Tbsp. active dry yeast
1 1/2 tsp. salt
1/4 C vegetable oil
6 C bread flour

DIRECTIONS:

In a large bowl, dissolve the sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. 

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5" loaf pans. Allow to rise for 30 minutes, or until dough is risen 1" above pans.

Bake at 350°F for 30 minutes.

Enjoy!

Thanks to AllRecipes.com for the recipe. Click HERE for the original. 

Buttermilk Biscuits

I am a bread lover. I could make a meal just out of bread. When we go to restaurants that serve bread, more often than not, I fill myself up on so much bread that by the time my meal comes I am no longer hungry.

I have to admit, for as much as I love bread, I don't make it that often. But when I have to make bread there are a few recipes that I always turn to. This buttermilk biscuit recipe is one of those recipes and it is super easy and always turns out great.

Buttermilk Biscuits

4 cups self rising flour or combine the following:
          4 cups flour
          2 teaspoons baking powder
          2 teaspoons salt
1 Tablespoon sugar
1 Tablespoon baking powder (in addition to the 2 tsp. if you aren't using self rising flour)
2/3 cup shortening
2 cups buttermilk
1/4 cup buttermilk or melted butter

Preheat oven to 400 degrees. Lightly grease 2 baking sheets (or use parchment paper if you are lazy like me.) Mix together self rising flour, sugar and baking powder. Stir well. Cut in shortening until mix looks like coarse cornmeal. Add 2 cups buttermilk and mix just to moisten. Roll out dough 1" thick. Cut into biscuits. Brush with additional buttermilk or butter. Bake for 15 minutes at 400 degrees.

Enjoy!