Scones

This is a recipe that my mom would make growing up as well.  I remember loving to eat scones and honey butter.  My Grannie Williams made the best honey butter.  She always had it at her house.  Scones is a wonderful memory from my childhood, that I need to make more often for my kids.  Here is to trying to be a  better mom for my kids!

1 C. Hot Water

1 package Yeast or 1 Tbsp Yeast
1 tsp. salt
1 Tbsp. Sugar
1 Tbsp. Oil
2 C. Flour

Mix water with yeast until active, then mix all ingredients together and roll dough out to desired thickness and cut into desired shape. Deep Fry until golden brown.  Enjoy with whatever toppings you want.  

Rustic Bread Bowls

3 C Bread flour
1/4 tsp yeast
1 1/4 tsp salt
1 1/2 C warm water

Mix yeast and water together and let yeast bubble for one minute.  Add flour and then salt.  Mix together in mixer.  (If doing 24 hours in advance, cover bowl with plastic wrap and let sit).

After rest, remove dough from bowl and form into bowls (makes 2-3 bowls).  Place the dough seam side down in well floured soup bowls to keep the round shape, cover and let rest again for 1-2 hours.

Cook dough in a pan with a lid like corning ware seam side up for 30 minutes at 350 and then an additional 15 minutes with lid off.

Corn Bread

This has been my go to recipe for corn bread for quite awhile. I remember growing up and having this for breakfast many times. I always have loved it with a little butter and some honey, it makes my tummy growl just thinking about it.

1 c. corn meal
1 c. flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 c. shortening
1 egg
1 c. milk

Combine dry ingredients in a bowl and mix well. Cut in shortening until well blended. Beat egg and milk together. Mix with dry ingredients until just blended. Pour into well greased 8x8 pan. Bake at 200 for 25 minutes or until toothpick comes out clean.

For sweeter bread add 2 more Tbsp sugar.

Raspberry Banana Bread

My raspberries are on and we have been making freezer jam, freezing raspberries and trying a new banana bread recipe. This is not your mother's banana bread, but it is YUUUMMMY! I found this little gem in my ward cookbook. Very moist and delicious. The white chocolate chips and raspberries take it to another level.


Liquid Ingredients:

2 eggs
2 c. mashed bananas
1/4 c. vegetable oil
1/4 c. applesauce


Dry Ingredients:

1 3/4 c. flour
1 1/2 c. sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg


Additional Ingredients
1 c. white chocolate chips
1 c. fresh or frozen raspberries
(if frozen, do not thaw before baking)

Directions:
In a large bowl, whisk all dry ingredients together. In smaller bowl stir all liquid ingredients together until well combined and eggs are beaten up. Slowly pour liquid bowl into dry bowl and stir together. Fold in white chips and raspberries. Pour into greased bread pan and bake at 325 for 60 minutes or until a toothpick comes out clean.

Amish Friendship Bread

This is a fun little recipe you can share with friends. A neighbor brought me some of the baked bread and my kids have been begging me ever since to make more. I love that you change it up each time you make it with a difference flavor of pudding. The chocolate is yummy!

Starter Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour, divided
• 3 cups white sugar, divided
• 3 cups milk

Directions

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely.
   

*Do not use any type of metal bowls or spoons for mixing. Do not refrigerate. If air gets in bag, let it out. It is normal for the batter to raise, bubble and ferment.

Day 1. Do nothing! This is the day you receive batter. Make sure the bag is dated!

Day 2. Mush the bag

Day 3. Mush the bag

Day 4, Mush the bag

Day 5. Mush the bag

Day 6. Add to bag: 1 cup flour, 1 cup sugar, and 1 cup milk. Mush the bag

Day 7. Mush the bag

Day 8. Mush the bag

Day 9. Mush the bag

Day 10. Mix and divide starter.

Pour entire contents of bag into non-metal bowl adding: 1 ½ cups flour, 1 ½ cups sugar, and 1 ½ cups milk. Mix. Measure out 4 separate batters of 1 cups each into 4 separate gallon Ziploc bags. Keep one for yourself and give the other 3 to friends along with a copy of this recipe.

Preheat oven to 325. To the remaining batter in the bowl add: 3 eggs, 1 cup oil (or ½ cup oil and ½ cup applesauce), ½ cup milk, 1 cup sugar, 2 tsp cinnamon, ½ tsp vanilla, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 2 cups flour, and 1 large box INSTANT pudding mix.

Grease 2 large loaf pans. Mix in a small bowl ½ cup brown sugar and 1 ½ tsp cinnamon. Dust greased loaf pans with half of this mixture. Pour batter evenly into the 2 greased pans and sprinkle remaining sugar mixture over the batter. Bake 1 hour. Cool until bread loosens from the pan, about 10 minutes. Turn out onto serving dish. Serve warm or cold or devour with your bare hands!!!

Option: Add 1 cup chopped raisins or nuts. Use whatever pudding flavor you would like to try. You can add chocolate chips.

Note: When you divide the starter, write the date on each bag. This helps keep better track of which day you’re on. If you keep a starter bag for yourself, you will be baking every 10 days. This bread is very good and makes a great gift. Only the Amish know how to create a “starter” so if you give them all away, you’ll have to wait until someone gives you a starter back

Garlic Cheddar Biscuits

These were in our new ward cookbook and a hit with the kids. Thanks Leslie.

2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheddar cheese

Mix together, drop by 2 tablespoon size on cookie sheet. Bake at 450 for 8-10 minutes

2 Tbsp. Melted butter
1/8 tsp garlic powder

Mix these together and spread over the top of cooked biscuits.

Pocket Bread

My mom used the make these when I was a kid. They are great with almost any sandwich fixings and sooo much better than anything you can buy at the store.

2 Pkgs Yeast

1/2 C. Warm Water

4 C. Warm Milk

1/3 C. Oil

1 Tbsp. Salt

1 Tbsp. Sugar

10 C. Flour

Dissolve yeast in warm water, add all ingredients to mixer along with 6 of the cups of flour and beat until smooth. Add flour 1/2 cup at a time until you get a good consistency. Raise for 1 hour then divide into 16 balls. Allow balls to rise on counter for 30 minutes more. Roll each ball out into a 8-9" circle and place on cookie sheets 2 at a time and allow to rise for 30 minutes more then bake at 450 for 10 minutes.

Apple Muffins

This is another yummy recipe from my mom. Can you tell we confiscated her recipie box? For mother's day we typed up all her recipes, some were looking pretty thrashed, laminated them, put them in a cute box. As a bonus we've been reminded of many childhood favorites, some forgotten some still used regularly. These muffins are best right from the oven with a little butter melted in the middle.

1 egg
1/2 c. milk
1 c. grated apple
1/4 shortening
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt

Beat egg and stir in milk and grated apple. Melt shortening and add to mixture. Add dry ingredients and stir for 20 strokes, just until all is moistened. Bake at 400 for 25-30 minutes. Yields 12 muffins.

Baking Powder Biscuits

Growing up we each had a night of the week that we were responsible to cook dinner on. My mom helped us of course, but this allowed us to learn to cook and plan meals. My older brother loved making these simple but delicious biscuits when it was his turn.

3 C. Flour
4 1/2 tsp baking powder
1/2 tsp salt
6 Tbsp shortening
2 Tbsp. Sugar
1 c. milk

Mix flour, salt & baking powder in bowl. Mix shortening into flour mixture with hands. Add milk quickly until dough cannot move with a spoon. Roll out on a floured surface, cut using a round cutter. Bake at 425 for 15 minutes.

Poppy Seed Bread

This is my Mom's recipie, it's so moist it melts in your mouth.
I hope you enjoy it as much as I do.

1 Lemon or Yellow Cake Mix
1 small lemon instant pudding
4 eggs
1/2 C. Oil
1/4 C. Poppy Seeds
1 C. Boiling water

Combine all ingredients, and pour into 2 greased loaf pans and bake at 350 for 50 minutes.

Whole Wheat Honey Bread

My friend Jules gave me this recipie a few years ago and I must say it's a keeper! The goal is light, soft and delicious bread that resembles professionally baked bread.

6 C HOT water (as hot as you can get it out of the tap)
2/3 C oil
2/3 C Honey
2 tsp liquid lecithin
8~9 C freshly ground whole wheat flour (hard white spring wheat with high protein count)
1/2 C powdered milk
3 Tbsp SAF instant yeast
3 Tbsp vital wheat gluten
2 Tbsp dough enhancer
2 Tbsp ground flaxseed meal

Combine in Bosch mixer, pulse until blended. Set timer for 10 min and turn on mixer. Within two minutes add:
2 Tbsp Real Salt
8~9 C freshly ground whole wheat flour (until dough just starts to pull away from the sides)
Allow mixer to knead dough for remaining 8 min.

Turn out onto greased counter. divide into 4-6 loaves. Let rise uncovered ~1 1/2 hrs. Place into cold oven. set to 350 for 35 min. When baked, immediately remove from pans and let cool.

Sunshine Toast

my mom use to make this all of the time while we were growing up and I must say that I loved them. I always thought it was super cool. I also love that when I eat the over easy egg, there is already toast surrounding it to soak up the yummy golden sunshine that runs out of the egg. This is an easy twist on eggs and toast that your kids will love!

Set your burner to medium heat and place your frying pan on the burner. Add a dab of butter to the pan. Now butter one side of a piece of bread.

With butter side up take your glass drinking side down and press it in the center of your toast to cut a perfect circle in the center. Do not discard the center, toast it in your pan to eat later.
Once the burner is warm, drop your bread butter side down in the frying pan. Take your egg and crack it open over the bread to fill the hole.

When you can get the spatula under the egg without breaking white of the egg flip it over and heat until the whites of the egg are fully cooked.

When the whites of the egg are done. Place on a plate and serve.

Super Simple French Toast

Super Simple French Toast is what we enjoyed for Memorial Day breakfast.

Ingredients
Six Eggs
1 Tbsp Cinnamon
4 Tbsp Milk
10-12 slices of Bread


Garnish
Butter
Powdered Sugar
Maple Syrup

Crack six eggs into a dish big enough to place bread slices into,
add cinnamon, milk and beat.

Dip bread in egg mixture. Flip over and coat both sides.
Cook in a skillet on the stove or electric fry pan until one side is golden brown, flip over and cook other side to golden.Garnish and serve!

Banana Bread

So I have been working on getting some recipes that are healthy, and delicious. I have also been trying to find some recipes that help me to use my food storage, so in looking around, I found this great website that helps to accomplish both of those, so thanks to Everyday Food Storage for this yummy Banana bread recipe, it's very moist and it really is better the second day. I hope you enjoy this one!

4 T margarine (or butter), softened
¼ C applesauce
2 eggs (2 T. Dehydrated Eggs +1/4 C. Water)
2 T skim milk or water
¾ C packed light brown sugar
1 C mashed banana (2-3 medium bananas)
1 ¾ C Whole Wheat Flour
2 t baking powder
½ t baking soda
¼ t salt (optional)
¼ C coarsely chopped walnuts or pecans (optional)

Beat margarine, applesauce, eggs, milk, and brown sugar in large mixer bowl until smooth. Add banana and blend at low speed; beat at high speed 1 to 2 minutes. Combine flour, baking powder, baking soda, and salt; mix into batter. Mix in nuts. Pour batter into greased loaf pan, . Bake at 350º F until bread is golden and toothpick inserted in center comes out clean (55 to 60 minutes). Cool in pan on wire rack 10 minutes; remove from pan and
cool to room temperature.

Shrimp Alfredo & Cheddar Bisquits

These are knock off's for Red Lobster and pretty darn good if I do say so myself.

Shrimp Alfredo
1/3 cup oil
3 cloves garlic, minced
1 lb. shrimp, peeled, deveined, tails removed
2/3 cup clam juice
1/4 cup white vinegar
1 cup heavy cream
1/2 cup fresh grated Parmesan cheese
1TBS. lemon juice
1/2 TBS parsley
1/4 tsp. basil
1/4 tsp. oregano
1 pkg linguine pasta, cooked and drained

Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender.

Add shrimp in same skillet and cook over medium-low heat until opaque. Remove shrimp; reserve liquid in pan.

Add clam juice and bring to a boil.

Add vinegar and cook on medium-high heat for 3 minutes, stirring constantly

Reduce heat to low and add cream, stirring constantly. Add cheese and stir until smooth. Cook until thickened.

Add shrimp and heat through. Add lemon juice, parsley, basil and oregano. Pour over pasta and serve.

Cheese Biscuits
2 cups Bisquick
2/3 cup milk
1/2 cup cheddar cheese, grated
1/4 cup butter, melted
1/2 tsp. garlic powder

Mix Bisquick, milk and cheese. Cook at 450 for 8-10 minutes. Pour butter mixed with garlic powder over top of biscuits.

Pumpkin Bread

Fall is all about making spice breads, cookies and things full of flavor. I love the way my house smells after I have been baking something like this. It's a smell that not even a candle can replicate! This is one of the most unbelievably moist breads and definitely is full of the spices of fall. Make a batch and share it with your neighbors, or put it away in your freezer for the holiday season. Hope you enjoy it!

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans, mini loaf pans or muffin tins.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Yogurt and Banana Spice Muffins

I found this recipe on the Picky Palate website. I tried them last week for dinner and my family LOVED them. They remind me of the yummy buttermilk spice muffins at Mimi's Cafe. I loved that there wasn't any oil or butter in them, but they were still very moist.


1 Spice Cake Mix
6 oz container low fat vanilla yogurt
2 eggs
2 medium overly ripe bananas, mashed with fork
¾ Cup water
2 Tablespoons powdered sugar for garnish if desired

1. Preheat oven to 350 degrees F. In a large bowl, mix cake mix, yogurt, eggs, bananas and water until well combined. Spoon batter into 24 traditional size muffin cups that have been lightly sprayed with non-stick cooking spray. Bake for 20-35 minutes or until a toothpick comes out clean from center of muffin.

2. Remove from oven and let cool completely. Garnish with powdered sugar if desired.

Makes 24 muffin

Zucchini Bread

This is by far my favorite Zucchini bread recipe! It might be because it is my mom's recipe, and it is what I was raised on, but I have tried numerous recipe's and I have yet to find one that I love as much as this one! I hope you enjoy it also!

3 eggs
1 C. oil
2 C. sugar
2 C. grated Zucchini
3 tsp. Vanilla
3 C. flour
1 tsp. Salt
1/2 tsp. Baking Powder
1 tsp. Baking Soda
3 tsp. Cinnamon
1/2 C. Nuts (optional)

Mix all ingredients in a bowl until well mixed. Pour into greased loaf pans and bake at 325 degrees for 1 hour, but check loaves after 45 minutes. A toothpick inserted into the center of the loaf will come out clean when the loaf is done.
will make 5 mini loaf pans or 2 regular loaf pans.


Generally:
Mini loaf pans will take 45 minutes to cook
normal loaf pans will take 1 hour

Monkey Bread

This was a family tradition at our house on New Years Eve. My Aunt Jill would make it and it was so yummy. I remember how she would always add lot's of Cinnamon and it was always sticky and oh so yummy! This is a great recipe for kids to help you with. Oh so easy and very yummy!

2 Loafs of frozen bread dough defrosted (or 1 batch homemade roll dough)
1/2 C. Melted Butter
1 C. White Sugar
1 C. Brown Sugar
2-4 Heaping Tablespoons of Cinnamon (to your taste)
1 Package Vanilla Instant Pudding (Optional)
1-2 C. Chopped nuts (Optional)

Icing:
2 C. Powdered Sugar
1/4 C. milk

Place melted Butter in a bowl. In a separate bowl mix sugars, cinnamon nuts and pudding. Form small balls out of bread dough, dip balls into butter, then roll in cinnamon/sugar mix and place evenly in a bundt pan untill all bread dough is used. Allow 20-30 minutes for dough to rise, then cook at 350 for approximately 30 minutes. Once cool remove from pan and drizzle icing mixture over top if desired. Enjoy either plain or iced.

Zucchini Bread

This is a very easy and YUMMY recipe...took me about 10 minutes to throw it all together.

1 c. brown sugar
1 c. sugar
1 c. vegetable oil
3 egg, well beaten
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1 1/2 tsp. baking powder

Combine all ingredients in a large bowl and mix well. Pour into 2 loaf pans and bake at 325 for 50 minutes.