White Chocolate, Caramel & Pumpkin Mini Loaves

October 9, 2016 Leave a Comment
white chocolate caramel & pumpkin loaves

white chocolate caramel & pumpkin loaves

White Chocolate, Caramel & Pumpkin Mini Loaves

1  3/4 cups flour

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 Tbsp. baking powder

1 tsp. baking soda

2 tsp. pumpkin pie spice

1 can (15 oz.) pumpkin

1 cup sugar

1/2 cup sour cream

1/2 cup butter, melted

2 eggs

1/3 cup chopped walnuts

1/3 Kraft Caramel Bits

2 oz. Baker’s white chocolate

Heat oven to 350 degrees F.

Combine flour, dry pudding mix, baking powder, baking soda and spice.  Beat pumpkin, sugar and sour cream in large bowl with mixer until blended.  Add butt and eggs; mix well.  Gradually add flour mixture, mixing well after each addition.  Stir in nuts and caramel bits.

Pour into 4 (5 x 2 1/2 inch) mini loaf pans or 1 (8 x 4 inch) loaf pan sprayed with cooking spray.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.  Cool bread in pans or pan for 10 minutes.  Remove from pans or pan to wire racks; cool completely.

Melt chocolate as directed on package; drizzle over bread.

TIP:  IF USING 8 X 4 INCH PAN; INCREASE THE BAKING TIME TO 1 HOUR OR UNTIL TOOTHPICK INSERTED INTO CENTER OF BREAD COMES OUT CLEAN

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Pumpkin-Cranberry Bread

September 29, 2016 Leave a Comment
Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread

Nonstick cooking spray 

2 eggs

3/4 cup canned pumpkin

1 cup sugar

1/2 cup vegetable oil

1  2/3 cups all-purpose flour

1  1/2 tsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. salt

3/4 cup fresh cranberries or frozen cranberries, thawed

1 Tbsp. all-purpose flour

1/4 cup chopped pecan, toasted

In a medium bowl combine the eggs, pumpkin, sugar and oil; then set aside.

In a large bowl stir together the flour, pumpkin pie spice, baking soda, salt.

In a small bowl combine 1/2 cup of the cranberries and 1 tablespoon flour; toss to coat.  Gently fold cranberry mixture into batter.

Spoon batter into prepared pan.  Top with remaining cranberries and pecans.

Bake on 350 degrees for about 50 to 60 minutes.  Cool on wire rack; then cover and place in fridge until ready to use.  Enjoy!!

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Apple Pie Bread

September 20, 2016 Leave a Comment

apple-pie-breadApple Pie Bread

1/2 cup butter, softened

1 cup sugar

1/4 cup buttermilk or sour milk

(To make 1/4 cup sour milk, place 3/4 tsp. lemon juice or vinegar in a glass measuring cup.  Add enough milk to make 1/4 cup total liquid; stir.  Let mixture stand for 5 minutes before using)

2 tsp. baking powder

2 tsp. eggs

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

2 cups shredded or chopped, peeled apple (about 4 medium)

1 cup chopped walnuts or pecans

1/2 cup raisins

1 recipe Streusel-Nut Topping

Preheat oven to 350 degrees.  Grease the bottom and 1/2 inch up the sides of an 9 x 5 x 3 inch loaf pan; set aside.

In a large bowl, beat sugar with an electric mixer on medium to high speed for 30 seconds.  Beat in sugar until combined.  Add buttermilk and baking powder; beat until combined.  Add eggs and vanilla; beat until combined.  Add flour and salt; beat until combined.  Stir in apples, nuts and raisins.

Spoon batter into prepared pan; spread evenly.  Sprinkle Streusel-Nut Topping over batter.  Bake for 60 – 65 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap and store overnight before slicing.  Make 1 loaf (14 servings)

Streusel-Nut Topping

1/4 cup packed brown sugar

3 Tbsp. flour

2 Tbsp. butter

1/3 cup chopped walnuts or pecans

In a small bowl, combine brown sugar and flour.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Stir in walnuts or pecans.

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Apple Zucchini Bread

March 1, 2015 Leave a Comment

 

Apple Zucchini Bread

Apple Zucchini Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Since apples and zucchini are so abundant in this area, it’s only natural that the two be used together in one recipe.  I really don’t know the origin of this bread, but I do know it’s been one of my favorites for many years.

          Patti Dillingham                                                                              Scranton, Arkansas

 

Apple Zucchini Bread Recipe

Apple Zucchini Bread

4 cups flour

1 Tbsp. baking soda

1 ½ tsp. ground cinnamon

½ tsp. nutmeg

¼ tsp. salt

5 eggs

1 ½ cups vegetable oil

2 cups sugar

1 cup brown sugar

1 Tbsp. vanilla extract

2 cups shredded unpeeled zucchini

1 cup shredded peeled apples

1 ½ cups chopped pecans

 

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.  In another bowl, beat eggs.  Add oil, sugars and vanilla.  Pour over dry ingredients; mix well.  Stir in zucchini, apples and pecans (batter will be stiff).

Spoon into three greased 8 inch x 4 inch loaf pans.  Bake at 350 F. for 50-55 minutes or until done.

Cool in pans for 10 minutes before removing to a wire rack to cool completely.          3 loaves

 

(Recipe for Apple Zucchini Bread was in www.tasteofhome.com, 2015)

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Apple Cinnamon Bread

February 22, 2015 Leave a Comment
Apple Cinnamon Bread

Apple Cinnamon Bread

 

This recipe, Apple Cinnamon Bread, was posted on facebook by my cousin, Julie Lincks.

 

Apple Cinnamon Bread Recipe

 

Apple Cinnamon Bread

1/3 cup brown sugar (not packed)

1 tsp. cinnamon

2/3 cup sugar

½ cup butter, softened

2 eggs

1 ½ tsp. vanilla

1 ½ cups flour

1 ¾ tsp. baking powder

½ cup milk

1 apple, peeled and chopped

 

Preheat oven to 350 F.  Grease and flour 9×5 inch loaf pan.  Mix brown sugar and cinnamon in a bowl; set aside.  Beat sugar and butter in bowl with electric mixer until smooth and creamy.  Beat in eggs and vanilla.

Combine flour and baking powder in another bowl; stir into creamed butter mixture.  Mix milk into batter until smooth.  Pour half of the batter into loaf pan; add ½ of apples and brown sugar mixture.  Lightly pat apples into batter.

Pour remaining batter over apples layer; top with apples and add the rest of sugar and cinnamon; then swirl brown sugar mixture through apples using a spoon.

Bake 30 – 40 minutes until toothpick comes out clean.

 

(Recipe for the Apple Cinnamon Bread, is from Julie Lincks, 2014)

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Apple Dumplings

January 25, 2015 Leave a Comment

 

Apple Dumplings

Apple Dumplings

This recipe, Apple Dumplings, came to me in a mailing from Family Circle.    I hope you enjoy it.

Apple Dumplings Recipe

 

Apple Dumplings

2 cups sugar

2 cups water

¼ cup butter or margarine

¼ tsp. cinnamon

¼ tsp. nutmeg

2 cups flour

2 tsp. baking powder

½ tsp. salt

¾ cup shortening

2/3 cup milk

¼ cup sugar

½ tsp. cinnamon

3 cups shredded, peeled cooking apples (3 to 4 medium); Golden Delicious, Rome, Granny Smith,

Johathan or Newtown Pippin

Sauce:  In large saucepan, combine 2 cups sugar, water, butter, ¼ teaspoon cinnamon and nutmeg.  Bring to boil.  Boil 5 minutes; set aside (should have about 2 cups sauce).

Dough:  In large mixing bowl, combine flour, baking powder and salt.  Using pastry blender, cut in shortening until pea-size.  Make a well in the center.  Add milk all at once.  Stir just until moistened.  Knead dough on lightly floured surface 10 to 12 strokes or until nearly smooth.  Roll out to 12×10 inch rectangle.

Filling:  Combine ¼ cup sugar and ½ teaspoon cinnamon; set aside.  Sprinkle apples evenly over dough.  Sprinkle with sugar mixture.  Roll dough into spiral, starting from long side.  Pinch seam to seal.  Cut into twelve 1 inch thick pieces.   Place in a 13×9 inch baking pan.  Pour sauce over dumplings.  Bake in 350 F. oven about 50 minutes or until golden.  Cool in pan 30 minutes before serving.        12 servings

 

(Recipe for Apple Dumplings was in www.tasteofhome.com, 2015)

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Eggnog Mini Loaves

December 13, 2014 Leave a Comment

 

Eggnog Mini Loaves

Eggnog Mini Loaves

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves.  Tender slices go great with a cup of coffee.

           Beverly Elmore                                                                                  Spokane, Michigan

Eggnog Mini Loaves Recipe

 

 

Eggnog Mini Loaves

2 ¼ cups flour

2 ½ tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

½ tsp. nutmeg

2 eggs

1 cup eggnog

¾ cup sugar

½ cup butter, melted

2 tsp. pure vanilla extract

2 tsp. rum extract

 

In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.  In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened.

Pour into three (3) greased 5 ¾ inch x 3 inch x 2 inch loaf pans.  Bake at 350 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.        3 loaves

 

(Recipe for Eggnog Mini Loaves was in www.tasteofhome.com, 2014)

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Pumpkin Bread Pudding

December 9, 2014 Leave a Comment

 

Pumpkin Bread Pudding

Pumpkin Bread Pudding

In the Newsday (The Long Island Newspaper) food section, December 7th, 2014.  This recipe for Pumpkin Bread Pudding, came from The Culinary Institute of American’s Chef Bill gave his tips on how to safely bake in a water bath at usaweekend.com.

 

Pumpkin Bread Pudding Recipe

 

Pumpkin Bread Pudding

3 ½ cups heavy cream

1 cup pumpkin puree

1/2 tsp. salt

1 cup sugar

1 vanilla bean (or 1 tsp. vanilla extract)

½ tsp cinnamon

½ tsp. ginger

¼ tsp. nutmeg

9 egg yolks

15 cups ½ inch cubes challah bread, from two small loaves

 

In a medium saucepan over medium heat, combine cream, pumpkin puree, salt and half of the sugar and bring to a simmer with a wooden spoon.  Remove from heat.

Use a paring knife to split the vanilla bean in half lengthwise and scrape the seeds from the pod.  Add the bean and the seeds from the pan, along with the cinnamon, ginger and nutmeg.  Cover the pan and allow to steep for 15 minutes.

Bring the mixture to a boil over medium heat.  Meanwhile, in a medium-size bowl, combine the egg yolks with the remaining sugar.  Once the mixture in the pot comes to a boil, while whisking the egg yolks constantly, add about one-third of the hot mixture to the yolks to warm them.  Whisk in the remaining cream mixture.  If necessary, strain the mixture through a mesh strainer to remove any egg solids.

Preheat oven to 350 F. and lightly grease a 9×13 inch baking dish.  Place the cubed bread in a large bowl, and pour the cream-and-egg mixture over the bread.  Toss until the bread is coated, then transfer to the prepared pan.  Allow the mixture to soak for about 30 minutes before placing the preheated oven.  Bake until custard is set and the top of pudding is a light golden brown, about 30 minutes.

 

(Recipe for Pumpkin Bread Pudding was in USA Weekend, December 7, 2014)

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Toffee-Pear Crisp Bread Pudding

October 18, 2014 Leave a Comment

 

Toffee-Pear Crisp Bread Pudding

Toffee-Pear Crisp Bread Pudding

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My son loves pear crisp, but one night I was making bread pudding.  He asked if I could make both.  I compromised by combining two desserts into this one dish.  It’s absolutely FANTASTIC!

             Kurt Walt                                                                            Redwood City, California

 

Toffee-Pear Crisp Bread Pudding Recipe

Toffee-Pear Crisp Bread Pudding

1 ¾ cups 2% milk

1 cup butterscotch-caramel ice cream topping

¼ cup butter, CUBED

1 tsp. ground cinnamon

½ tsp. ground ginger

2 eggs

4 cups cubed day-old French bread

2 cups sliced peeled fresh pears (about 2 medium)

Topping:     ½ cup flour

½ cup packed brown sugar

1/3 cup cold butter

1/3 cup English toffee bits

 

Preheat oven to 350 F.  In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger.  Cook and stir over medium-low heat until butter is melted.  Remove from heat.

Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture.  Stir in remaining milk mixture.  Add bread; stir to coat.  Let stand 10 minutes.  Gently stir in pears; transfer to a greased 11 x 7 inch baking dish.  Bake, uncovered, 20 minutes.

Meanwhile, for topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly.  Stir in toffee bits; sprinkle over bread pudding.  Bake, uncovered, 20-25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean.  Let stand 10 minutes before serving.  Serve warm.  Refrigerate leftovers.          12 servings

 

(Recipe for Toffee-Pear Crisp Bread Pudding was on www.tasteofhome.com, 2014)

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Salsa Chorizo Pizzas

May 13, 2014 Leave a Comment
Salsa Chorizo Pizza

Salsa Chorizo Pizza

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Grilled pizza is a snap when starting with frozen bread dough.  This version with a Mexican twist features salsa and chorizo, a highly seasoned, coarsely ground pork sausage.

Salsa Chorizo Pizzas Recipe

Salsa Chorizo Pizza

Salsa:    3 cups chopped seeded tomatoes

1 medium onion, chopped

2 jalapeno peppers, seeded and chopped

1 poblano pepper, seeded and chopped

1/3 cup minced fresh cilantro

¼ cup lime juice

1 Tbsp. olive oil

1 garlic clove, minced

1 tsp. chili powder

1 tsp. ground cumin

½ tsp. salt

Pizza:    1 loaf (1 lb.) frozen bread dough, thawed

3 Tbsp. olive oil

2 cups (8 oz.) shredded Mexican cheese blend

½ lb. chorizo, cooked and crumbled

 

In a large bowl, combine the salsa ingredients; set aside.

Divide dough into fourths.  On a lightly floured surface, roll each portion into 8 inch circle.  Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned.

Remove from the grill.  Top the grilled side of each pizza with ½ cup cheese, ¼ cup chorizo and ½ cup salsa.  Return to the grill.  Cover and cook for 4-5 minutes or until the bottom is browned and cheese is melted.  Refrigerate remaining salsa.          4 servings

(Recipe for Salsa Chorizo Pizzas was on www.tasteofhome.com, 2014)

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