Tag Archives: bread

Garlic Bread Pizza Sticks

Serves 4-6


1 batch 30-Minute Dough (below)
2 cups mozzarella cheese, grated
2 cups (sharp) cheddar cheese, grated
1 head garlic
5 tablespoons unsalted butter, room temperature
1-2 tablespoons cornmeal
1/2 tablespoon olive oil
kosher salt and freshly ground pepper, to taste
marinara sauce, store-bought or homemade, for dipping
ranch dressing, optional


Preheat oven to 400 F.

Cut off the top 1/4 of your head of garlic (not the root) and place in the center of a sheet of aluminum foil.

Drizzle with olive oil and season generously with salt and pepper, then wrap foil tightly around garlic to create a little packet.

Place foil packet directly in the oven and roast for 1 hour.

Prepare 30-Minute Dough according to directions and set aside.

Remove garlic from oven and let rest 5 minutes before taking it out of aluminum foil.

Raise oven temperature to 450 F and sprinkle cornmeal evenly on a rimmed baking sheet.

Roll out pizza dough to a large rectangle and transfer it to baking sheet.

In a small bowl, squeeze out roasted garlic and mix in softened butter until incorporated.

Spread garlic butter evenly out over pizza dough, then sprinkle mozzarella and cheddar cheese over the top.

Place baking sheet in oven and bake for 15 minutes, or until cheese is bubbly.

Remove from oven, cut into strips and serve hot, with marinara (or pizza sauce) and ranch dressing.
— — —

30-Minute Dough

Yield: approx. 1 pound


2 1/2-3 cups all-purpose flour
1 cup warm water or milk
2 tablespoons olive oil
1 tablespoons active dry yeast
1 teaspoon sugar
1 teaspoon salt


1. In a small bowl or glass, combine 1/2 cup warm water with yeast and sugar. Stir together and let rest 5-10 minutes, or until frothy.

Note: if mixture is not bubbly, discard and start again.

2. Combine 2 cups flour with yeast mixture, remaining water, olive oil and salt, and mix together until a shaggy dough forms.

3. Gradually continue adding flour until dough is smooth, then let rest 10 minutes.

4. Use dough immediately, store in refrigerator for up to 3 days, or freeze for later use.


Apple Fritters

Yield: 30 fritters


Vegetable oil, for deep-frying
2 cups all-purpose flour
1/2 cup plus 3 tablespoons granulated sugar
2 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
2 large eggs
3/4 cup whole milk
2 tablespoons melted butter
2 teaspoons vanilla extract
2 Granny Smith apples, cored and cut into small dice
Powdered sugar, for dusting, optional


Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.

In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.

Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm.

Old Fashioned Cornbread Dressing

6 Servings


2 Pkgs. cornbread mix (6 ozs. per pkg.)
3 celery sticks
1/4 med. sized yellow onion
1 1/2 to 2 cups Chicken Broth
1 to 2 tbsp. Poultry Seasoning (or to taste )
Salt and Pepper to taste


Chop celery and onion to small pieces. Mix cornbread to pkg. directions.

Add chopped celery and onion to cornbread mix and bake according to directions.

I add some baking time to the cornbread due to the celery and onion, about 5 to 10 min, or until knife blade comes out clean.

Let cornbread cool then crumble into large oven safe dish or pan to bake.

Add Chicken Broth, salt, pepper, and Poultry seasoning. Mix thoroughly by hand, mixture will by very most.

Since all ingredients are cooked you can taste the mixture and season to taste.

Don’t forget baking will enhance the taste of seasoning slightly.

Bake at 375 degrees until dressing is slightly brown on top and don’t let it burn around the edges. About 35 to 45 min.

Bacon Broccoli Cheddar Bread Bowl

Serves 6


5 cups broccoli florets, plus extra for garnish
4 cups low-sodium chicken broth
2 1/2 cups cheddar cheese, grated
1/2 cup heavy cream
1/2 cup whole milk
6 bread bowls, tops cut off
4 slices bacon, plus extra for garnish
3 cloves garlic, minced
1 large white onion, chopped
2 tablespoons cornstarch
2 tablespoons water
2 teaspoons kosher salt, or to taste
freshly ground pepper, to taste


In a large pot or Dutch oven, cook bacon over medium-high heat until thoroughly browned and crispy. Remove to a paper towel-lined plate to drain.

Add onions to bacon renderings and cook until softened and transparent, 5-7 minutes.

Add garlic to the onion and cook for 1 minute, or until fragrant. Stir frequently so it doesn’t burn.

Whisk in chicken broth, then milk and cream, and add broccoli. Bring mixture to a boil, then reduce and let simmer for 20 minutes, or until broccoli is tender.

Take your bread bowls and gently scoop out the bread from the inside, leaving about 1/4-inch all the way around. Set bowls aside.

In batches, transfer soup to a blender (or use an immersion blender) and puree majority of soup until almost smooth, leaving some chunkier parts. Return to pot.

Using a fork or whisk, mix together cornstarch and water in a small bowl or glass until smooth. Then add this slurry back into the soup and stir well to incorporate.

Bring soup back up to a boil and let cornstarch cook, then stir in cheese and season with salt and pepper.

Ladle soup into bread bowls and garnish with extra broccoli and bacon. Serve immediately and enjoy.

5-Ingredient Homemade Bisquick Mix

Yield: approximately 40 oz. (same as 1 box Bisquick)


7 1/2 cups all-purpose flour
1 cup vegetable shortening, cut into cubes or spoonfuls
4 tablespoons baking powder
2 tablespoons sugar, optional
1 tablespoon salt


In a large bowl, combine flour, baking powder, sugar (if using) and salt, and toss together.

Drop shortening into dry ingredients and use a pastry cutter to cut it in.

Continue using your pastry cutter (or two forks) to blend mixture together until it resembles small pebbles.

Note: you could combine everything together in the food processor if you want.

Transfer mixture to an air-tight container and store, refrigerated, for up to 3 months.

Diner Style Biscuits

About 12 biscuits.


2 cups all-purpose flour
2 1/2 tsp baking powder
dash of salt
5 Tbsp cold butter, cut into slices
1/2 cup cream
1/4 cup milk
2 1/2 Tbsp sugar


Mix together the flour, baking powder and salt in a medium size mixing bowl. Using a pastry blender, add the butter and cut into the flour mixture until it resembles a coarse meal. It’s okay if you have small chunks of butter, that’s what you want. Cover and chill for at least 10 minutes.

Once chilled, add the cream and sugar and mix until just combined. Place dough on a lightly floured surface and knead about 4 times. To roll them out, use a rolling pin and roll out to about the size of a 9×5-inch rectangle. Then fold the dough vertically in thirds. You should have a thin, tall rectangle of dough. Roll dough back out to a 9×5-inch rectangle and then fold again crosswise into thirds. Then, roll the dough out to about 3/4 to 1-inch thickness. Using a small circular cutter (or 1/3measuring cup dusted with flour) cut out biscuits.

Preheat oven to 400 degrees F. and lightly grease a baking sheet with non-stick cooking spray. Place biscuits about an inch apart on the baking sheet and bake for 10 to 12 minutes or until they’ve puffed up and are golden brown. Serve immediately and enjoy.

Cook’s Note:

Fluffy Biscuit Tip: Want those amazing buttery layers pictured above? Fold the dough. Fold it over and over again. When you think you’ve folded it too much, fold it once more. This will result in mile-high biscuits with a ton of flakey, delicious layers.

Cinnamon Fritters

Serves 4-6


1 3/4 cups all-purpose flour
1/2 cup milk
1/3 cup sugar
1 large egg
2 tablespoons unsalted butter, melted
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
powdered sugar, garnish
vegetable oil, for frying


Heat 2-3 inches of oil in a large skillet or Dutch oven until it reaches 365 F.

Note: make sure there’s at least 3 inches of space between the top of the oil and the top of the pot.

Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together.

In a small bowl, whisk together the milk, egg and melted butter until incorporated, then pour it into the flour mixture.

Stir everything until just combined.

Use a spoon to drop heaping amounts of batter into the hot oil and fry (4-6 at a time), flipping occasionally, until golden brown on all sides. Around 3 minutes.

Remove fritters with a slotted spoon and transfer to a paper towel-lined plate to drain, then dust liberally with powdered sugar.