Tag Archives: bread

Apricot Nut Bread (1945)


1/2 C. dried apricots, chopped fine
1 egg
1 C. granulated sugar
2 T. melted butter
2 C. flour
2 t. baking powder
1/4 t. baking soda
1/2 C. orange juice
1/4 C. water
1 C. chopped Brazil nuts
3/4 t. salt


Beat egg until light, stir in sugar and mix well. Stir in butter.

Sift flour with baking powder, soda and salt.

Add alternately with the orange juice and water to the sugar mixture.

Add Brazil nuts and apricots. Mix well.

Pour into greased bread pan and bake at 350 degrees for 1 hour.

Can substitute almonds for Brazil nuts.

Skillet Cheese Bread


1 10 oz package of pizza crust mix
(OR for thicker crust use the 16 oz. refrigerated crust)
2 T. olive oil
2 cloves pressed garlic
2 tsp. Italian seasoning
1 cup shredded mozzarella
1/4 cup freshly grated parmesan cheese


Roll pizza crust out on a floured pastry mat into a 12″ circle. Brush crust with oil and place oil side down in 11″ Ceramic Skillet or 12″ non-stick skillet.

Cook on medium-high heat for 4-7 minutes until the bottom starts to turn golden brown.

Flip crust over and top with oil/seasoning/garlic mixture, and the mozzarella cheese.

Cover with skillet lid and cook an additional 5-10 minutes until the cheese is melted and crust is cooked through.

Serve with spaghetti and meatballs.

Chocolate Chip Banana Bread


2 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup mashed bananas (about 3 small)
1/2 cup shortening
2 eggs
1 1/2 cup semi-sweet chocolate chips
1 cup water (optional)


Heat oven to 350°F.

Grease two 8 x 4 x 2-inch loaf pans.

In large mixer bowl, combine all ingredients except chocolate chips.

(Optional) Add water to add moisture.

Blend well on medium speed.

Stir in chocolate chips.

Pour into prepared pans.

(Optional) Lay some chocolate chips along the top of the mixture.

Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.

Let cool for 10 minutes.

Remove from pans.

Let cool completely on wire rack.

Cream Cheese Rippled Banana Bread


Cream Cheese Filling

4 ounces (114g) of cream cheese at room temperature
1/4 cup granulated white sugar
1 large egg
2 1/4 teaspoons all purpose flour

Banana Bread

1/2 cup butter
1/2 cup unsweetened applesauce
3/4 cup white sugar
2 eggs, beaten’
1/2 teaspoon vanilla extract
1 cup all purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cup ripe mashed bananas
1/4 cup milk

Cinnamon Sugar Garnish

1 tablespoon granulated white sugar mixed with 1/2 tablespoon ground cinnamon


Preheat oven to 350 degrees F (170 degrees C). Grease a 9×5 inch loaf pan. Sprinkle the bottom and sides of the pan with some of the cinnamon sugar garnish. Set aside.

To prepare the cream cheese filling mix the cream cheese and the sugar until smooth and creamy. Add the egg, mixing until just incorporated. Stir in the flour. Set aside.

Cream together the butter and the sugar. Add applesauce, eggs and vanilla. Beat until fluffy.

In a large bowl, whisk together the flour, oatmeal, baking soda, salt and cinnamon.

Add the wet ingredients, the bananas and the milk to the flour mixture. Mix until blended.

Pour half the batter into the greased pan.

Add the cream cheese filling and smooth using the back of a spoon.

Add the rest of the batter and smooth it as before.

Sprinkle the remaining cinnamon sugar garnish on top of the batter.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove from oven and cover with a wet paper towel for 10 minutes.

Note: It’s very important to not overprocess the cream cheese filling. If you do, it will liquefy and will be absorbed into the batter. This won’t ruin your banana bread, but you won’t see the cream cheese layer.

Best Homemade Dinner Rolls

Yield: 24 rolls


2 cups warm milk
2 tablespoons instant dry yeast
1/4 cup white granulated sugar
2 teaspoons salt
6 tablespoons salted butter, softened
2 large eggs
6 cups all-purpose flour
1 tablespoon melted butter


In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.

Add in 5 1/2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.

Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.

Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.

Cover and let rise 1 hour.

Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.

Remove rolls from oven and brush with melted butter.

Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.

Corn Casserole


1 box Jiffy cornbread mix
1 can cream corn
1 can whole kernel corn drained
2 eggs
1 stick butter melted
1 Cup Sour cream


Mix all together in casserole adding the sour cream last.

Bake in 350F oven for 45 minutes

Amish Dinner Rolls

Serves: 16-20


3/4 cup warm milk (about 100-110 degrees)
1/2 cup warm water (about 100-110 degrees)
1/4 cup unsalted butter softened
3/4 cup mashed potato flakes
1 egg
1/4 cup sugar
3 3/4 cups all-purpose flour
1 teaspoon Kosher salt
1 packet Red Star platinum yeast


In a mixing bowl combine milk, water, butter, mashed potato flakes, egg, sugar, flour, salt, and yeast. Using a stand mixer fitted with dough hook, knead for 6-8 minutes or until smooth and soft without being too sticky. The dough should clear sides of the bowl but slightly stick to the bottom. Add additional flour one tablespoon at a time if too wet. Add additional milk 1 tablespoon at a time if too dry. Remove from bowl. Using the heel of your hand knead briefly until it forms a nice round ball.

Alternately you can knead by hand on a floured surface until you have a smooth soft dough.

Place dough in a greased bowl and let rise until doubled about 60-90 minutes.

Separate dough into 16-20 equal pieces. Using the heel of your quickly and firmly roll each piece around in circles until it forms a tight little ball. Arrange rolls in a greased 9 x 13 pan. Cover with greased plastic wrap. Let rise for about 1 1/2 hours. They will have doubled in size and be puffy.

Meanwhile, preheat oven to 350. After the rise, place in oven and bake for 20-25 minutes. Look for rolls that are golden brown.