Colter Toast

It's his favorite breakfast. One morning he made it all by himself and surprised me. Now we call it "Colter Toast". The recipe is well known but his is special for other reasons. Here's the recipe...
Here's the reasons this recipe is special. The heart cookie cutter shape is for Valentines day coming up. And this toast is extra yummy when made with homemade bread. And we use coconut oil! If you don't know about coconut oil... take 5 minutes and google it! It's worth the time and I think you'll understand why! We're using it in all our cooking these days!

Oh, and I love our little chef's 'almost laugh' in this picture. He really didn't want to smile but I got it outta him in the form of making him laugh! :)

Hope you'll try this easy, quick, nutritiously loaded breakfast soon,
Alison

Banana bread/muffins

4T butter
1c. br sugar
1 egg
4 ripe bananas, mashed
1 1/2 c. flour
1/2 t. salt
1 t. baking powder
1 t. soda
1/2 c. Chocolate chips

mix and put in 1 loaf pan. Bake for 60-70 min. at 325 oven ... If you do use muffin tins the cook time can be half... I watch them close around 27-32 minutes. Then they are gone.

So my favorite muffin recipe! Wyatt even can make these!!! Ssshhh! From our Family cookbook :)

Bread Sticks

When I make my bread every week, I always have a large piece of dough left over. Sometimes I make cinnamon rolls with it, sometimes I make hamburger buns or dinner rolls. Recently I tried bread sticks and we all loved them. Here is the bread recipe that I use only in a much larger scale.

To make the bread sticks, roll out the piece of dough on a greased counter top just as if you were making cinnamon rolls. Spread softened butter all over the rolled out piece of dough. Then sprinkle it with garlic salt, onion powder, and Italian Seasoning. Next, cut the piece of dough down the middle lengthwise. Then cut the two halves of dough into "sticks" as shown in the picture above.

Grease a large backing sheet. Gently scoop the "sticks" off the counter onto your greased backing sheet and cover with light dish towel. Let sit until raised double in size or as long as you want but don't let the dough dry out. Place in a 350 degree, preheated oven and bake for 10 to 12 minutes. Remove and let cool.


Try them warm and save the rest for supper. I often freeze them for a later meal of soup or spaghetti too!



Enjoy,
Alison

Forgotten Yeast Fix!

my "forgotten yeast fix" cinnamon rolls without one large pan that already got eaten

Yes, the yeast is slightly important when you are making bread. Since I have been making very large batches of bread, I have forgotten to add the yeast to my dough twice! The first time I did it, I cried bitter tears because I thought of all that flour (almost 13 cups), and honey (3/4 cup), and all the rest that I would have to throw away!!! After I dried my tears, I did a quick search on google to see if I could fix my mess. I couldn't believe it! The dough COULD be saved!!! It just meant I would have to make cinnamon rolls with it instead of bread loaves.

So the second time I forgot yeast I did the same thing again and skipped the tears... who can argue with putting cinnamon rolls in the freezer!

So here's what to do if you forget the yeast like I did...

Take the correct measured amount of yeast from your original recipe and put it in a bowl. Add just enough warm water to make a thick past with the yeast. Stir well until the yeast is dissolved and makes a thick paste. Let the yeast sit for 5 minutes. Spread the yeast over the top of your dough and knead the dough until the yeast has been worked into the dough. Let the dough rise in a warm place. You may need to work it again as the yeast will raise the dough unevenly and bubbly. This is why I make only cinnamon rolls with it because bread would not rise nice and evenly and may not even work. Cinnamon rolls work great because you roll the dough thin and it doesn't matter if they are not raised perfectly. The taste is wonderful!

I gotta stop doing this,
Alison

Honey Wholewheat Bread

1 and 2/3 cups water
2 teas. butter, softened
1/4 cup honey
2 teas. salt
2 and 1/4 cups whole wheat flour
2 cups all-purpose or bread flour
2 teas. active dry yeast

1) Measure and add liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Make a hole in the flour mixture and pour in the yeast.
4) Select the dough setting on your bread machine.
5) When dough is ready, remove from pan and separate into 2 one pound pieces. Place in one pound size loaf pans and set in warm place to raise.
6) When dough is raised to double in size, bake in 350 degree oven for 20 minutes.
7) Remove bread from oven and brush butter over the top immediately. When bread has cooled a little, remove from pans and cool on rack.
8) Enjoy!

Serving up Warm Banana Chip Scones

2 3/4 cups wheat flour

1T. baking powder

3/4t. salt

stick butter

cut that together - will resemble course crumbs

2 ripe bananas

2 eggs

3/4c. milk

**optional 2 T. Agave syrup **

stir well should form firm dough ball, additional flour may be needed

1 heaping T. at a time up to 3 to form large dough ball

turn it out onto a sprayed cookie sheet. Cut dough like large pie, slightly separate pieces

bake 24-28 minutes on 375

Apple and Cinnamon Muffins

Kyla and I made these mini-muffins this morning for a little class reading party today. They turned out great and weren't too sweet. Maya and I went along for the party and I noticed her classmates loved them! Hope you enjoy them too!


2 and 1/3 scant cups all purpose flour
3 teas. baking powder
2 pinches of salt
2 teas. ground cinnamon
scant 1/2 cup sugar
3 apples, peeled, cored, and finely chopped
1 cup milk
2 eggs beaten
1 stick of butter, melted

Topping:
1/2 cup brown sugar
1/2 teas. ground cinnamon

Preheat the oven to 400 degrees. Place 12 muffin paper liners in a muffin pan*.

Mix together flour, baking powder, salt and cinnamon. Stir in the sugar and chopped apples. Place the milk, egg, and butter in a separate bowl and mix. Add the wet ingredients to the dry ingredients and gently stir until just combined. Mixture will be thick and lumpy.

Divide the batter evenly between the paper liner. To make the topping, mix the brown sugar and cinnamon in a small bowl. Sprinkle over muffins. Bake in the oven 20 to 25 minutes, or until risen and golden.

Remove the muffins from the oven and serve warm or place on a cooling rack and let cool.

Enjoy!

* you can use the small little muffin tins and papers like I did in the picture above. Instead of 12 large muffins, you will have 48 mini muffins.

Pioneer Woman's Olive Cheese Bread

Wow! This is awesome bread! I just received her cookbook in the mail. It's filled with gorgeous photography and delicious recipes!! I made just half of this loaf up to go with our spaghetti dinner, but next time I will make the whole loaf and freeze the unbaked sections I don't need. I think it would freeze beautifully and would be just like popping in some New York Texas Cheese Toast...which is so inferior to this delicious homemade recipe!!

Olive Cheese Bread

• 1 loaf French Bread
• 6 ounces, weight Pimiento-stuffed Green Olives
• 6 ounces, weight Black Olives
• 2 stalks Green Onions (scallions)
• 1 stick Butter, Room Temperature
• ½ cups Mayonnaise
• ¾ pounds Monterey Jack Cheese, Grated

Chop black and green olives. I bought these already sliced to save a step. Chop green onions. I used dried chives to save yet another step!! Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir until combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25-30 minutes or until cheese is melted and browning.

Here is Pioneer Woman's recipe and photos, Olive Cheese Bread
I bought my book through Amazon.com.

From Bread to Cinnamon rolls

This is my all time favorite bread recipe, and with a small adaption (below) I use the same one to make awesome cinnamon rolls. Ing. marked with a * are things I've added, not in the original recipe I started with.
In Mixing bowl, proof:
2 pkg. yeast
1/3 cup warm water
1 T sugar
Add:
*2 eggs--Room temperature

In large glass measuring cup (I use the microwave)
2 Cups boiling Water *(I add powdered milk)
Add:
1 Cup Oatmeal
2/3 cup Brown Sugar *(I generally use part honey, maybe not quite 1/2 amount)
1 1/2 tsp. salt
3 T butter
When this has cooled (20 min or so) Add to the yeast mixture

1 cup WW flour
4 cups white flour
*I also add about 1-2 T Wheat Germ

Kneed well, let rise to double size, form into loaves (this makes about 3 loaves of bread)
Let rise again, bake at 350* for 20-30 min.


For wonderful cinnamon Rolls:
I use exactly the same recipe as above, only add 1/2 cup of cornstarch to the flour mixture, and generally leave out the wheat germ.
This makes the rolls very light and the edges to not get as hard/crusty.
After letting dough rise double, roll out,
slather with butter, sprinkle with cinnamon and cover with brown sugar
Roll up & slice. Place in pan that has been sprayed with no-stick and a very small amount of caramel in the bottom.
Bake the same as the bread, only your time may be less depending on the pan that you use.
I have to adjust this, as they are easy to over-bake. A pie pan will only take appx 15. minutes.
In my opinion..the best way to eat oatmeal!
Caramel for rolls:
Microwave:
1/2 lb butter
1 cup brown sugar
I use just a scant amount of this in the bottom of the pan before putting the rolls in.
To the remaining amount of caramel, add a small amount of whipping cream, and beat until smooth. (I've never measured this, so I don't know how much. I just pour it in while whipping, until it seems the right consistency. It will set up a little bit )

Orange Ginger Scones

Good morning! I love scones! Here is the recipe I tried this morning for breakfast with our eggs.

2 cups all-purpose flour*
4 tablespoons sugar, divided
2 teas. baking powder
2 teas. ginger
1/2 teas. salt
1/4 teas. baking soda
1/2 cup cold butter
1 egg
3/4 cup sour cream
1-1/2 teas. grated orange peel

In a bowl, combine the flour, 2 tablespoons sugar, baking powder, ginger, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, sour cream, and orange peal. Add to crumb mixture and stir until a soft dough forms.

Turn onto a floured surface; knead 5 to 6 times. Divide dough in half. Pat each portion. into a 7 inch circle. Cut the circles into six wedges. Separate wedges and place 1 inch apart on ungreased baking sheets. Sprinkle with remaining sugar. Bake at 400 degrees for 10 to 12 minutes or until lightly browned. Yield: 1 dozen

* I used Whole Wheat Pastry Flour and it worked great!

Whole Grain Mocha Muffins

Modified from a recipe in Enlightened Chocolate, by Camilla Saulsbury.



1 cup + 2 tbsp. whole wheat flour
1/4 cup sugar
1/4 cup packed brown sugar
4 tbsp. wheat germ
3 tbsp. flax seed
2 tsp. natural unsweetened baking cocoa
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 cups old-fashioned oats
1 cup buttermilk
1/4 cup oil
1 tsp. vanilla
1 large egg, lightly beaten
1/2 cup + 2 tbsp. hot coffee
1/2 cup cacao chocolate chips, chopped

Preheat oven to 375°.

In a large bowl whisk the flour, sugar, brown sugar, wheat germ, flax seed, cocoa powder, baking soda, cinnamon and salt until blended. Stir in the oats. Make a well in the center of the mixture.

In small bowl whisk the buttermilk, oil, vanilla and egg, then add the liquid to the flour mixture, stirring just until moist. Stir in hot coffee. Let batter stand 15 minutes. Stir in the chocolate.

Prepare muffin tin with spray oil or paper liners. Spoon batter into prepared tin. Bake 18-20 minutes or until centers spring back when lightly touched. Remove muffins from the tin and cool on a wire rack.

Makes one dozen muffins.

Wholesome Zucchini Bread

1 1/2 cups whole wheat pastry flour
1 teas. ground cinnamon
1/2 teas. baking soda
1/4 teas. baking powder
1/4 teas. salt
1/4 teas ground nutmeg
1 cup sugar*
1 cup finally shredded, unpeeled zucchini
1/4 cup cooking oil
1 egg
1/4 teas. finely shredded lemon peel
1/2 cup chopped walnuts or pecans (optional)

1. Grease well the bottom and sides of an 8x4 loaf pan. Set aside. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg and set aside.
2. In another medium mixing bowl combine sugar, shredded zucchini, cooking oil, egg and lemon peel and mix well. Add dry mixture to zucchini mixture. Stir just till moistened (batter should be lumpy.) Fold in walnuts or pecans.
3. Spoon batter into the prepared pan. Bake in a 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight.

*I use brown sugar or Organic Cane Juice Crystals

I always double the batch and make 2 loaves or 4 mini loaves like the one pictured above. Enjoy!

Outback Steakhouse Honey Wheat Bushman Bread

My mother-in-law gave me this recipe not long after Randy and I were married. It is always a hit when I make it. And you will know why if you've ever eaten at The Outback Steakhouse. Enjoy!


In Bread Machine:
1 1/2 cups warm water
2 T. butter, softened
1/2 cup honey
2 1/2 cups bread flour
2 cups whole wheat flour
1 T. cocoa
1 T. sugar
2 teas. instant coffee
1 teas. salt
2 1/4 teas (1 pkg.) yeast

Coloring (optional-I never add this*)
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring

Cornmeal for dusting

Add all ingredients in order listed into your bread machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring mixture and drizzle it into the mixture as it combines. When the dough has risen to about double in size punch it down and divide into desired shapes.** Sprinkle with cornmeal if desired. Cover and let rise another hour in warm place.

Preheat oven to 350 degrees. Uncover the dough and bake it for 20 to 24 minutes in the hot oven. Serve warm with sharp knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.

*I have never added this extra liquid and would wonder if you would have to add more flour to the mixture so that it wouldn't be too sticky. Just something to keep in mind...
**I like to make a 9x13 pan of buns. Also makes 8 small loaves.

Pumkin Pecan Loaves-Taste of Home 2001

May your home be a place where friends meet, family gathers and love grows.

I made these Pumkin Loaves for Knit Night a while back. They were really good and I like that the recipe makes 2 large loaves. I also added 1 cup of white chocolate chips to my batch.

3 1/2 cups all-purpose flour (I used Whole Wheat Pastry Flour)
3 cups sugar
2 teas. baking soda
1 1/2 teas. salt
1 teas. ground cinnamon
1 teas. ground nutmeg
1 can (15 ounces) solid back pumpkin
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
1/2 cup chopped pecans

CARAMEL GLAZE:
1/4 cup butter
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup whipping cream
2/3 cup confectioners' sugar
1 teas. vanilla extract

I a bowl, combine the first six ingredients. Combine the pumpkin, oil, eggs and water; mix well. Stir in dry ingredients just until combined; fold in the pecans. Spoon into two greased 9 in. x 5 in. x 3 in. loaf pans. Bake at 350 degrees for 60 to 65 min. or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire rack. For Glaze, combine butter, sugars and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners sugar and vanilla until smooth. Drizzle over cooled loaves. Yield: 2 loaves

Ham and Bean Soup with Corn Spoon Bread

Ham and Bean Soup

1 pound dry beans
8 cups water
1/2 teaspoon salt
4 cups chicken broth
4 cups water
1 ham hock
1/2 stalk celery
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1 cup chopped carrots
1/2 teaspoon ground white pepper

Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.

After the soaking, drain liquid and replace with chicken broth and water and return the pot to high heat. Add the ham bone, celery, onion, garlic, mustard and bay leaves to the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.

Remove ham bone and bay leaves and discard. Stir in the chopped ham and carrots and simmer for 30 more minutes. Season with ground white pepper to taste.

Serve with....

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Corn Spoon Bread

1 c. sour cream
1/3 cup sugar
2 eggs
1 tablespoons melted butter
1 teaspoon salt
dash pepper
1 tablespoon chives, optional
2 1/3 cups frozen corn, thawed
1 can cream-style corn
2 packages cornbread/muffin mix

In a large mixing bowl, beat sour cream and sugar until smooth. Beat in the eggs, butter, salt, pepper and chives until blended. Stir in both kinds of corn. Stir in cornbread mix, just until moistened. Pour into a greased 11x7 pan and bake at 350 for 35-40 minutes. Or, pour into greased 3-at. slow cooker and cook on high for 3-4 hours or until center is almost set.

It's Suppertime!!

Garlic Herb Bread (for the Bread Machine)

1 1/2 c. water

4 teas. butter softened
2 cloves garlic, crushed
4 c. Better For Bread Flour*
1 Tbs. sugar
2 teas. salt
1/2 teas. dried Rosemary leaves
1/4 teas. dried thyme leaves
1/4 teas. dried basil leaves
1 3/4 teas. active dry yeast

Place ingredients in the bread pan in the order listed. Put pan in bread machine and select bread setting or dough setting if you prefer to make them into buns or a different style loaf. If you selected dough, take the dough from the pan when it is done raising, form into desired shape(s) and let rise till double in size. Cook in 350 degree oven for 18 to 22 min. Then brush butter on the top as they come from the oven. Enjoy!

*or in combination with whole wheat flour

Whole Wheat Biscuits

This quick and easy recipe adds a special touch to everyday meals.

1 - 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup shortening
1 egg
1/2 cup milk
1 tablespoon butter, milted

In a bowl, combine flours, sugar, baking powder, cream of tartar and salt. Cut in shortening until mixture resembles course crumbs. Beat egg and milk; stir into dry ingredients until a ball forms. Turn onto a floured surface, knead 5-6 times. roll to 1 inch thickness; brush with butter. Cut with a 2 inch biscuit cutter. Place on an ungreased baking sheet. Bake at 450 * for 10-12 minutes or until light light brown. Yield about 1 dozen.
This makes 2 now, things worth making the mess for. My most favorite under is apple butter!

Lowell Inn Crescent Rolls

3/4 c. Warm water
1/2 c. Sugar
2 Eggs
4 c. Sifted flour
2 pk. Active dry yeast
1 tsp. Salt
1/2 c. Soft shortening/butter

Dissolve yeast in warm water. Stir in sugar, salt, eggs and shortening and 2 cups of flour. Add rest of flour, mix until smooth. Scrape dough from sides of bowl; cover with damp cloth. Let rise until double (1 1/2 hours). Shape as crescents by dividing dough into 3 equal parts. Roll each part into a 12" circle (1/4" thick). Spread with soft butter. Cut into 12 pie-shaped pieces. Beginning at rounded edge roll up. Place on pan, point underneath. Cover. Let rise until double (1 hour). Brush with butter. Bake at 400 for 12 - 15 minutes, until golden brown.

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Or, shape any way you like!

LEFSA

5 large potatoes
3 Tbsp. butter
Flour (use 1/2 c. to each c. mashed potatoes)
1/2 cream
1 tsp. salt
Butter
Sugar
Cinnamon

Boil potatoes, mash very fine, add cream, salt and butter? beat till light and let cool. Add flour and roll into ball of dough, kneading until smooth. Form into long roll and lice in pieces as you wish size to be. **Roll as thin as possible to bake on Pancake or Lefsa griddle till light brown, turning so as not to scorch. When baked, place between damp towels to keep soft and not dry.

Serve with butter, sugar and cinnamon.

**For best results, use rolling pin
covered with pastry stocking. Flour rolling
pin and pastry cloth before rolling out each lefsa.

Source My Grandma

Our favorite cinnamon rolls......

Cinnamon Rolls, Cinnabon Style
1/2 cup warm water
2 pkg. active dry yeast
1 tablespoon granulated sugar
1 - 3 1/2 oz. pkg. instant vanilla pudding
2 cups milk
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon salt
8 cups all-purpose flour

~middle of cinnamon rolls~
1/2 cup butter, melted
1+ cup sugar
1/4+ cup good quality cinnamon
In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, make pudding mix according to package directions. Add butter, eggs, and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth and elastic.
Place in very large greased bowl. Cover and let rise until double (about 1 hour). Punch down and let rise again (45 minutes).
On a lightly floured surface, roll out to a 1/4 inch thick rectangle, 21 inches in its smaller dimension. Note: you may wish to divide the dough in halves and roll out two rectangles. You may have to partially roll it out, then cover it with a damp cloth and let it rest before finishing. Spread 1/2 cup melted butter over surface. Mix cinnamon and sugar together, and spread evenly over surface, leaving a 1-inch margin along one of the long edges. Roll up tightly, starting from a long side. Press together along the edge not covered with cinnamon sugar.
Slice at ~1 1/4 inch intervals. Place on greased baking pan, ~2 inches apart. Cover and let rise until double again.
Bake at 350*F for 15-20 minutes. Remove as soon as they turn golden. Frost warm rolls with cream cheese frosting, if you'd like.

I don't like to make a mess of my kitchen, but it is worth it to me to make these!!! We love them with spicy chili especially when it is cold outside! Just a note. Some of us like ours with the sweet sticky bottoms, the recipe for that would be, 1/2c. brown sugar, 1tsp. flour, 3/4c. milk. chopped pecans to taste, in the bottom of your baking pan before placing rolls into pan.

HAPPY BAKING & IF YOU TRY THIS RECIPE HAVE A BIG BITE FOR ME!!

Source unknown