Snickerdoodle Pumpkin Walnut Bread

 Makes 2 loaves...
2 cups all-purpose flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
2 cups light brown sugar, packed
1/3 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup honey
1/3 cup water
1/2 cup of chopped walnuts

FOR THE STREUSEL TOPPING:
1/2 cup flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 tablespoons cinnamon
2 tablespoons butter,  double the butter to make it extra-good

Preheat oven to 350 deg Place a rack in the center of the oven. Grease and flour two loaf pans and set aside.

In a large bowl, mix together flours, sugars, baking soda, baking powder, salt and spices.
In a medium bowl, carefully whisk together pumpkin puree, oil, honey and water. add walnuts

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, incorporating all the dry ingredients.

Divide the dough between the two greased pans and sprinkle with the streusel topping. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 15 minutes, then invert onto a cooling rack. Delicious served warm with a smear of butter!

Texas Roadhouse Rolls

4 tsp. active dry yeast...
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-

Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a 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 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.


 

Pillsbury Crescent Rolls, Cream Cheese, Cinnamon, Sugar

Pillsbury Crescent Rolls, Cream Cheese, Cinnamon, Sugar
 2 cans pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
 1 cup sugar
 1 teaspoon vanilla
 1/4 cup butter (melted)
 Cinnamon & sugar

Instructions:

Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes

Banana Bread

1/4 C Sugar
1 tsp cinnamon

3/4 C butter
3 c white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 Tsp Vanilla
2 tsp cinnamon
1/2 tsp salt
1 Tbl baking soda
4 1/2 cup flour
1 cup chopped walnuts (optional)

In small bowl, combine 1/4 c sugar and 1 tsp cinnamon - set aside

In large bowl, cream butter and 3 cups sugar.  Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.  Mix in salt, baking soda and flour.   Stir in nuts.   Divide into greased and floured pans.  sprinkle cinnamon sugar mixture on top of each.  Bake 1 hours at 300 deg, or until toothpick inserted in center comes out clean.

EASY CHEESE DANISH

2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream

Preheat the oven to 350. Place a sheet of parchment paper on cookie sheet or baking pan.

Open the crescent rolls carefully so as not to tear the dough. Do not unroll...you will need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet. Now press the center in to make an indentation for the cream cheese filling.

In a large mixing bowl, mix together the cream cheese, regular sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like.

Bake for 15 - 20 minutes. While the danish are baking, you can make a quick royal icing to drizzle over the tops.

Drizzle for top:

1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter

Mix together the confectioner's sugar, milk and butter in a small bowl. Use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."

Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.

Lemon Pull-Aparts

1 pan Rhodes Warm-N-Serv Buttery Dinner Rolls, thawed
1 tablespoon butter, melted
1/4 cup sugar
 1 lemon peel, grated

citrus glaze:
1/2 tablespoon butter, melted
3/4 cup powdered sugar
2 tablespoons fresh lemon juice

Remove rolls from pan and brush bottom and sides with butter. Place back in pan and brush top with butter. In a bowl, combine sugar and lemon rind and sprinkle over top of rolls. Bake at 350°F 15 minutes. Remove from pan and place on cooling rack. Combine glaze ingredients and drizzle over rolls while still warm.

Easy Cheesy Breadsticks

Easy Cheesy Breadsticks
... 1 (10 ounce) cans prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt
Directions
Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet or Lg. Bar Stone, and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not seperate strips.
Bake for 10-12 minutes or until light golden brown.
Recut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce.

HOMEMADE DOUGHNUTS

 3 1/2 c. all-purpose flour
1 c. sugar
3 tsp. baking powder
 1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. soft shortening
2 eggs
3/4 c. milk


Heat oil (2 to 4 inches) on high. Measure 1 1/2 cups flour and all remaining ingredients in large mixer bowl. Blend on low speed, scraping bowl constantly, stirring in remaining flour. Put dough on well floured surface. Roll around lightly to coat with flour. Roll dough 3/8 inch thick. Cut with floured doughnut cutter.
With wide spatula, slide doughnuts into hot oil, turning them when they rise to the surface. Cook 2 to 3 minutes or until golden brown on both sides. Remove carefully from oil; do not prick surface. Drain. Serve plain, sugared, or frosted. Makes 2 dozen doughnuts.

If using self-rising flour, omit baking powder and salt.

Zucchini Bread #2

3 Cups Flour                                                      
1 tsp salt                                                         
1 tsp baking soda                                               
1 1/2 Tbsp Cinnamon                                   
1/2 tsp Nutmeg                                           
2-3 ripe bananas, mashed                             
3 eggs        
1/2 C oil
1/2 C unsweetened applesauce   
1 C Sugar      
1 C Brown Sugar packed
2 tsp vanilla      
2 1/2 C grated zucchini
1 C walnuts, chopped  (optional)
1/2 C Coconut shredded

Combine flour, salt, baking soda, baking powder, cinnamon and nutmeg.  Set aside.   In another bowl combine bananas, eggs, oil, applesauce, sugars and vanilla.   Stir in flour mixture.   Stir in zucchini, nuts and coconut until evenly combined.   Pour into two 9x5 greased and floured loaf pans.  Bake at 325 for 40-50 minutes or until toothpick comes out clean.  Cool in the pans for 15-20 minutes before removing to wire rack

East Breakfast Pull-Aparts

36 frozen Rhodes dinner rolls
1 small pkg butterscoth pudding (not instant)
1 cube butter
1/2 C Brown Sugar
1/2 C Sugar
2 Tbsp; Cinnamon
Chopped Nuts (optional)

Put frozen rolls in a prepared Bundt pan. Melt butter and pour over rolls. Combine remaining ingredients and sprinkle over rolls. Cover with a damp towel and let rise overnight. In the morning, bake 35-40 min at 350. Tip out pan while hot. Pull apart and enjoy.

Zucchini Bread

3 Eggs
2 C Sugar
2 C Grated Zucchini
1 C Oil
1 Tbls Vanilla
3 C Flour
1 Tbls Cinnamon
1/4 Tsp Baking Powder
1 Tsp Salt
1 Tsp Baking Soda
1/2 C Chopped Nuts (Opt)

Beat eggs until foamy. Stir in sugar, zucchini, vanilla and oil. Mix well. Add flour, cinnamon, baking powder, salt, baking soda and nuts. Mix well. Pour into greased loaf pans. Bake at 350 for one hour. Let rest about 20 minutes before removing from pans. Yield: 2 regular size loafs or approx 6 small.