- 3 3/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 2/3 cups buttermilk, shaken well
- Preheat the oven to 425.
- Line a baking tray with greaseproof paper.
- Sift the flour, salt and baking soda into a large bowl, then whisk them together to make sure they’re combined well.
- Pour in the buttermilk and using a wooden spoon, stir everything together until it forms a dough.
- The dough will be wet and shaggy at this point.
- Lightly dust your work surface and your hands with flour, then turn the dough out and knead it gently, just until it comes together a bit better.
- Pat it into a smooth circle 1 inch deep and transfer it to the lined baking tray, then cut a deep cross in the center.
- Bake in the oven for 30 minutes, checking it halfway through the cooking time to rotate the tray and ensure it isn’t browning too quickly.
- When it’s done, it should be golden brown and the bottom will sound hollow when you tap it.
- Allow to cool on a wire rack for at least 30 minutes before you slice it.
- 1 (1 pound) loaf frozen bread dough
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried basil leaves
- 1/2 tablespoon dried minced onion flakes
- 1 teaspoon dried oregano
- 1 (8 ounce) package sliced pepperoni sausage
- 1 (8 ounce) package shredded mozzarella cheese
- 1 egg, lightly beaten
- Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator.
- Place dough in a large, lightly greased bowl.
- Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours).
- Punch down dough.
- Preheat oven to 350 .
- On a lightly greased, large baking sheet, roll dough into an approximately 12×18 inch rectangle.
- Brush dough lightly with olive oil.
- Sprinkle with basil, onion flakes and oregano.
- Layer with pepperoni to within a half inch of the edges.
- Top with mozzarella cheese.
- Beginning with the longest edge, roll dough into a thin cylinder and seal seam.
- Glaze with egg.
- Bake in the preheated oven 35 minutes, or until golden brown.
Note: Feel free to experiment with your favorite pizza flavors or other meat/cheese combinations.
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 cup blueberries
- Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
- Beat in eggs, buttermilk and vanilla until well combined.
- Beat in bananas until well combined.
- Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
- Add blueberries and gently toss to combine.
- Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
- Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
- 1 cup Butter, Soften
- 2 cups Sugar
- 4 Eggs
- 2 Tablespoons Buttermilk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Banana Extract
- 4 cups All Purpose Flour
- 3 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup chopped walnuts
- 2/3 cup Brown Sugar
- 1/2 cup Flour
- 1/2 teaspoon Cinnamon
- 4 Tablespoons butter
Preheat oven to 350 degrees. Line and spray loaf pans.
Cream butter and sugar. Add eggs individually and add extracts. Mix dry ingredients and slowly add to batter.
In a food processor or chopper, add in crumble ingredients and mix till comes together to a crumble.
Spoon in 1/2 the batter into prepared loaf pan. Sprinkle crumble and then add in the remain batter. Sprinkle more crumble. Repeat with remaining loaf pans.
Bake 50-60 minutes or till toothpick comes clean.
- 1 Tbsp olive oil
- 2 cloves garlic
- 1 small onion
- 1 jalapeño (optional)
- ¼ cup tomato paste
- 1 (15 oz.) can fire roasted tomatoes
- 3 (15 oz.) cans beans (kidney, pinto, black)
- 1 Tbsp chili powder
- ½ tsp cumin
- ½ tsp oregano
- 1 tsp salt
- 1 cup shredded cheddar
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 4 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 large egg
- ¼ cup vegetable oil
- Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the olive oil, onion, garlic, and jalapeño to a large, oven safe skillet. Sauté over medium heat for five minutes, or until the onions are soft and translucent.
- Drain the beans in a colander and rinse them briefly with cool water. Add the tomato paste, diced tomatoes, and rinsed beans to the skillet. Stir to combine. If the mixture too thick to stir, add ¼ to ½ cup of water.
- Add the chili powder, cumin, oregano, and salt to the skillet. Stir to combine and then allow the mixture to heat through. Taste the chili and adjust the seasonings if needed (for extra heat, add a pinch of cayenne pepper).
- Preheat the oven to 425 degrees. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl or large measuring cup, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl of dry ingredients and stir just until everything is moistened.
- Make sure the chili is spread evenly in the skillet and then sprinkle the cheddar cheese over top. Carefully pour the cornbread batter over the chili and cheese, and spread it around until everything is evenly covered.
- Transfer the skillet to the fully preheated oven and bake for 25 minutes, or until the cornbread is golden brown on the surface. Divide the skillet into 8 portions (cut into wedges) and then serve.
serves Serves 12, active time 30 minutes, total time 1 hour and 30 minutes
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground all spice
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter
- 1/2 cup (3 1/2 ounces) sugar
- 3/4 cup (6 ounces) dark brown sugar
- 2 large eggs
- 1/4 cup whole milk
- 2 teaspoons vanilla
- 1 cup pumpkin puree
- 12 ounces chocolate chips
- Nonstick cooking spray
- Move oven rack to the center position and preheat oven to 350°F. Grease and flour loaf pan and set aside.
- In a large bowl whisk together flour, baking soda, salt, and spices. Set aside.
- In a medium saucepan, brown butter over medium heat, swirling the pan every so often. Once the butter has browned, transfer it to the bowl of an electric stand mixer fitted with the paddle attachment. Let the butter cool slightly then cream butter and sugars together until light and fluffy. Beat in the eggs, one at a time, scraping down the sides and beating until fully incorporated. Add in half of the flour mixture, mixing to combine, then add the milk and vanilla, finishing with the remaining flour. Beat in pumpkin until just combined then fold in the chocolate chips.
- Spoon batter into the prepared pan and bake for 60 minutes or a until cake tester inserted in the middle comes out clean. Cool in the pan for 15 minutes then invert and remove loaf from pan and finish cooling on a wire rack.
- 2 1/4 tsp. yeast
- 1 cup warm milk(make sure it’s from 105 ° F- 110°F. If it’s any less the yeast won’t activate you will end up with dense, hard rolls, or if you make it too high, the yeast will die, and you will still end up with dense hard rolls)
- 1/2 cup granulated sugar
- 1/3 cup brown unsalted butter, melted and slightly cooled
- 1 tsp. salt
- 2 eggs
- 4 cups all-purpose flour(and some more afterwards)
- 1 cup packed brown sugar
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup unsalted brown butter at room temperature
- In a large bowl add in the yeast and the milk, and stir around a little until all the yeast is fully dissolved.
- Add the sugar, the brown butter(still liquid-y but slightly cooled, you should be able to touch it for a bit, if it’s too hot it may cook the eggs a little), salt and eggs. Mix well. It’ll be very liquid-y still.
- Sift in the flour cup by cup(it doesn’t make a difference if you dump in the whole thing or not, but it’s just easier).
- You now have a giant lump of pale sticky dough. Get some flour, shape it into a neat dough ball and leave it in a warm(not hot or it’ll cook) place to rise. Check back in a half an hour or until the dough has risen and doubled in size(it’s look really big compared to what you last saw, and if it isn’t let it stay there for a little more. It has to rise or else you will end up with dense cinnamon rolls) a tip I learned from 17andbaking: microwave a cup of water in the oven for 3 minutes and then leave the dough in there. It’s a perfect place because its warm and moist.
- Meanwhile the dough rises mix together all the ingredients for the filling and leave it in the bowl. it should look very brown and feel grainy due to the brown sugar.
- After the dough has risen take it out again and flour the place your working on, and roll it out evenly to a 21×16 rectangle( if you don’t get it even you will have “interestingly” formed swirls, that won’t be all that pretty, and sometimes if you roll it out unevenly enough you’ll have too much dough in one place and it won’t taste right. also, if you over knead it it will become elastic-y and very hard to roll out!
- Spread the cinnamon sugar butter filling all over the dough, and roll it up starting from the longer 21 inch side and now you have this giant dough log thing.
- Cut it up the giant log thing into 2 and half centimeter pieces and put into a greased pan, evenly spaced out, a little more than in the picture shown below.
- Let the rolls rise again.
- Bake at 400 degrees until light golden brown on top(approx 10 mins).
- 8 cups All Purpose Flour
- 3 cups Brown Sugar
- 2 Tbsp Baking Powder
- 2 tsp Salt
- 2 29 oz cans of Sliced Peaches
- 8 Eggs
- 3 sticks Butter, melted
1. Mix flour, sugar, baking powder and salt in stand mixer.
2. In a blender or food processor, add both cans of peaches with juice, eggs and melted butter then blend.
3. Add the wet ingredients to the dry and mix only till incorporated.
4. Grease pans, pour and bake 350F 55-60 minutes.