Category: BREADS, BISCUITS & MUFFINS

BLACK PEPPER BUTTERMILK BISCUITS & GARLIC CHEDDAR BUTTER

BLACK PEPPER BUTTERMILK BISCUITS & GARLIC CHEDDAR BUTTER yields 6 biscuits
2 cups flour
2 teaspoons FRESH ground black pepper
1 teaspoon FRESH ground sea salt
1 tablespoon baking powder
8 + 2 tablespoons COLD butter, diced
1 cup FULL fat buttermilk
1/2 cup gruyere, shredded (optional)
Coarse flavored salt (optional)

  • Preheat oven to 400°.
  • Sift together the flour, salt, pepper and baking powder.
  • Cut 8 tablespoons of diced butter and cheese if using into the flour mixture until it’s the size of peas.
  • Add the buttermilk, mixing until dough comes together. DO NOT OVER MIX or you will have tough biscuits. If dough is too dry add more buttermilk 1 tablespoon at a time.
  • Turn out onto a lightly floured board and arrange dough into a rectangle about 1 1/2 inches thick.
  • Cut biscuits and arrange on baking sheet.
  • Melt remaining butter and brush dough before and after baking.
  • Sprinkle with flavored salt if using.
  • Bake until puffed and golden, 12-15 minutes.

GARLIC CHEDDAR BUTTER
1 1/2 cups shredded cheddar cheese (I used FACE ROCK mixed milk cheese)
3 tablespoons FRESH parsley, chopped
1 cup butter, room temperature
2 cloves garlic, FINELY minced
pinch of FRESH ground sea salt and black pepper

  • Mix everything all together by hand.
  • Once butter is well combined, transfer to serving dish and refrigerate until needed.

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW
1 red onion, chopped small
4-6 cloves garlic, FINELY minced
1/4-1/2 teaspoon crushed red pepper
1/2 teaspoon FRESH ground black pepper
1/4 cup avocado oil
3 celery heart ribs, FINELY diced
2 carrots, FINELY diced
1 red bell pepper, chopped small
2 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste
1 bunch Italian flat leaf parsley, chopped
2 tablespoons FRESH chopped thyme leaves
2 tablespoons FRESH chopped rosemary leaves (optional)
4 cups chicken stock**
4 cups diced rotisserie chicken pieces
1-2 cans cannellini beans, drained WELL
1 can stewed tomatoes
1 cup Arborio rice

  • Heat avocado oil over medium heat in a large cast iron saute pan or enamel covered cast iron.
  • Add onions, red pepper, garlic and black pepper and stir 2-3 minutes.
  • Add celery, carrots, bell pepper and tomato paste.
  • Season generously and saute 4-5 minutes.
  • Add herbs, stock tomatoes and cannellini beans.
  • Simmer at least 45 minutes to an hour. It tastes better the longer it simmers. 🙂
  • 45 minutes before serving add chicken pieces and rice, stirring to combine.
  • Simmer until rice is tender.

**NOTES:

  • I like to use homemade chicken tomato bone broth from the end of the garden season.
  • Because it tastes so much better the longer it simmers, it makes a WONDERFUL slow cooker dish.

CHEESY SCALLION SODA BREAD
3 1/2 cups all purpose flour
1 teaspoon FRESH ground black pepper
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon FRESH ground sea salt
1/2 cup + 2 tablespoons butter, softened
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1 large bunch green onions, halved and sliced thin
1 cup heavy cream
1/4-1/3 WHOLE milk, depending on consistency
1 LARGE egg

  • Preheat oven to 350°.
  • Sift together the dry ingredients.
  • Cut in softened butter.
  • Add cheeses and mix until crumbly.
  • Add onion pieces and mix until well distributed.
  • Whisk egg into whole milk and heavy cream.
  • Add wet ingredients to the dry ingredients, mixing dough just until it comes together.
  • Form into a LARGE round or 4 small rounds.
  • Transfer to baking sheet lined with a SILPAT.
  • Slice an X into the tops for venting.
  • Bake 1 hour.
  • Let cool 15-30 minutes before serving. The centers will continue baking during the cooling time.

NOTE:

  • If making into smaller rounds or roll size, adjust the baking time accordingly. For 4 rounds I bake 45 minutes. For 8 rolls I bake 25-30 minutes.

This meal is a

BLUEBERRY LEMON or LIME CURD MUFFINS

BLUEBERRY LEMON or LIME CURD MUFFINS – yields 1 dozen muffins
This recipe is adapted from Kelsey Siemens – The Farmer’s Daughter Bakes

CRUMB TOPPING
1/4 cup packed brown sugar
2 tablespoons granulated sugar
2/3 cup all-purpose flour
1 teaspoon QUALITY ground cinnamon
1/4 cup melted butter
1/2 cup SMALL pecan pieces
pinch of salt

  • In a medium bowl, stir together brown sugar, granulated sugar, pecans, flour, cinnamon, melted butter and salt, mixing with your hands until well combined.
    The mixture will form crumbs as you squeeze it in your hands, and you can control the size of the chunks.
  • Place the mixture in the fridge until ready to use.

MUFFINS
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 LARGE eggs
3/4 cup PLAIN Greek yogurt
2 teaspoons PURE vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3/4 tsp salt
1 cup FRESH or frozen blueberries
1 cup lemon or lime curd, store bought is just fine 😀

  • Preheat oven to 400°.
  • Grease two muffin tins and set aside.
  • In the bowl of a stand mixer cream together brown sugar, granulated sugar and softened butter on high for two to three minutes, or until light and fluffy.
  • Add in eggs on medium-low speed, one at a time, until well mixed.
  • Mix in yogurt and vanilla extract on low, scraping down sides with a spatula as you go. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Gradually add this to the wet mixture, mixing on low, until mostly incorporated with only a few streaks of flour remaining.
  • Use a spatula to scrape down the sides, and then gently fold in the blueberries until the batter has just come together. The batter will be very thick.
  • Spoon the batter evenly into 12 cups of the prepared muffin tins.
  • Use the back of a spoon to create a small dip in the center of each muffin, and spoon about 1 tablespoon of curd into the dip.
  • Add the crumbs on top of each muffin, dividing evenly between the 12 muffins.
  • Bake for five minutes.
  • Reduce temperature to 350° and bake for 12 to 15 minutes more, or until an inserted toothpick comes out clean or with just a few moist crumbs. Do your best to avoid poking a toothpick into the curd.
  • Remove the muffins, place them on a cooling rack and allow them to cool for 5 to 10 minutes before removing from their pan.
  • Serve warm.

NOTES:

  • Using an ice cream scoop for the batter makes it easy to get evenly sized scoops.
  • Skipping every other muffin spot will get you even higher muffin tops!
  • Cranberries, apples or peaches cut into small pieces make wonderful seasonal substitutions.

GRANDMA WARE’S SKILLET CORN BREAD or DUFF GOLDMAN’S SWEET SOUTHERN CORNBREAD

GRANDMA WARE’S SKILLET CORN BREAD
1 cup white corn meal or half white and half yellow
1 heaping teaspoon flour
1 rounded teaspoon salt
2/3 cup buttermilk
1 LARGE egg
1 tablespoon bacon grease

  • Preheat oven to 350°.
  • Whisk together the dry ingredients in mixing bowl.
  • Whisk egg and buttermilk together.
  • Fold wet ingredients into dry ingredients JUST until belnded.
  • Grease cast iron skillet with bacon grease.
  • Pour batter into skillet and level.
  • Bake 20-25 minutes until toothpick comes out clean.

SWEET SOUTHERN CORNBREAD ala Duff Goldman

Level: Easy Total: 45 min Active: 10 min Yield: 12 mini loaves

1 cup finely-ground yellow cornmeal
6 tablespoons cake flour
6 tablespoons sugar
1 1/4 teaspoons baking powder
1 cup buttermilk, at room temperature
1/4 cup canola or vegetable oil
1 LARGE eggs
1/2 tablespoon kosher salt
Nonstick cooking spray

  • Preheat the oven to 375°.
  • Place an 8-cavity mini loaf pan in the oven to heat up.
  • Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
  • In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color.
  • Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
  • Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
  • Divide the batter evenly among 6 cavities of the loaf pan and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180° halfway through baking.
  • Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.

SALTED CHOCOLATE BANANA BREAD

SALTED CHOCOLATE BANANA BREAD adapted from JET TILA
1/2 cup unsalted butter, at room temperature, plus additional for greasing
1 1/2 cups all-purpose flour 
1 tablespoon flaked sea salt, plus more for garnish 
1 teaspoon baking soda 
1/2 teaspoon QUALITY ground cinnamon 
1/8 teaspoon FRESH ground nutmeg 
1 cup sugar OR monkfruit 
1 1/4 cups smashed overripe bananas
1/3 cup currants 
1/2 cup sour cream 
2 LARGE eggs
2 teaspoons homemade rum vanilla extract (see recipe below) OR PURE vanilla extract 
3 1/2 ounces semisweet chocolate, roughly chopped 
1/3 cup finely chopped walnuts (OPTIONAL)

  • Preheat the oven to 350°.
  • Butter a 9-by-5-inch loaf pan.
  • In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg until well combined. Set aside.
  • In a small bowl soak the currants with the vanilla. Set aside.
  • Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream together until fully combined.
  • Add the bananas and mix another minute to make sure bananas are mashed thoroughly.
  • Add the sour cream and eggs.
  • Gradually add the flour mixture and mix until JUST combined. DO NOT OVER MIX!
  • Melt the chopped chocolate over a double boiler or microwave it in a glass or plastic bowl in 30-second intervals, stirring between intervals so the chocolate does not burn. Allow the chocolate to cool slightly.
  • In a medium bowl, mix 1 cup of the banana batter with the chocolate until well combined. Set aside.
  • Pour the banana batter into the prepared pan.
  • Pour the chocolate batter in the center of the batter and swirl throughout the batter with a spoon to create the marbling effect.
  • Bake 50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
  • Allow the loaf to cool in the pan for 5 minutes, then transfer it from the pan to a cooling rack to continue cooling to room temperature.
  • Slice, sprinkle with flaked sea salt and a touch of chili powder.

Making your own vanilla extract is easy too.  Most recipes call for vodka, but I find flavored rums work really well to as do whiskeys. Just make sure to use a good qaulity brand for the smoothest flavor.

VANILLA EXTRACT
6 whole Vanilla Beans
1 cup QUALITY ALCOHOL (Rum is my favorite) of your choice

  • Slice the vanilla beans in half lengthwise with scissors or a knife, leaving a bit intact at the end just to make it pretty. Cut the beans down to fit the height of your jar.
  • Place beans in jar.
  • Cover with alcohol.
  • Screw the lid on tight or cork it and give it a good shake.
  • Place in a cool, dark place for at least 2 months. The longer it sits, the stronger the flavor will be. Be sure and give the jar a shake every week or so.

SAVORY CHICKEN BREAD

The picture could be better, but the flavor of this light and airy bread was fantastic. It makes a wonderful slice of toast also.

SAVORY CHICKEN BREAD

1 tablespoon sugar
1/4 ounce package active dry yeast
3/4 teaspoon poultry seasoning
1/4 teaspoon sea salt
1/4 teaspoon celery salt
1/4 teaspoon black pepper
2 1/2 – 3 cups all purpose flour
2 tablespoons butter, cubed
3 green onions, minced
7 ounces homemade chicken bone broth
1 LARGE egg, room temperature

  • In a large bowl combine the sugar, yeast, seasonings and 2 cups of the flour.
  • Create a well in the center of the dry ingredients and set aside.
  • In a small sauce pan heat the butter over medium high heat.
  • Add onions, stirring to cook until tender.
  • Add broth and stir to mix until you reach 120-130.
  • Add to dry ingredients and beat on medium 2 minutes.
  • Stir in enough of the remaining flour to for a soft dough. The dough will be sticky, but that’s okay.
  • Turn dough out onto a well floured surface and knead 5-7 minutes until smooth and elastic.
  • Place in a greased bowl, turning to coat.
  • Cover with a towel and place in a warm place to rise until doubled, about 1 hour.
  • Punch down dough on a floured surface and shape into a loaf.
  • Place in a greased loaf pan seam side down.
  • Cover with towel and place in warm place to rise again until doubled, 30-60 minutes.
  • Preheat oven to 375°.
  • Bake 18-22 minutes until golden.
  • Remove from oven and cool on wire racks.

MILK COFFEE BUNS

I found this recipe for these incredible buns over at TrickNTreat.

The dough is topped with a milk wash and sanding sugar forms the perfect crust. The instant coffee adds a wonderful flavor and the aroma while baking is mouth watering. You can use colored sanding sugars like I did here for different holidays and add a touch of whimsy.

Eat them warm from the oven while they are soft with that sugary crunch. These are going to become a Sunday morning brunch favorite.

MILK COFFEE BUNS yield 10 buns

2  cups all purpose flour
2  teaspoons instant yeast
3  tablespoons  butter
2  tablespoons  sugar
½ teaspoon salt
¾ cup  milk
2 teaspoons QUALITY instant coffee
2  tablespoons  milk and sugar for topping

  • In a saucepan, scald the milk.
  • Add in instant coffee, butter and sugar.
  • Cool until lukewarm.
  • Place the flour and instant yeast in a mixing bowl.
  • Gradually add the milk mixture and salt, forms into soft  pliable dough.
  • Knead by hand for 10 minutes until smooth.
  • Transfer into greased and covered bowl and let rise until double for 1-1 1/2 hours.
  • Punch dough down, divide into 8-10 balls.
  • Shape into smooth balls and place onto baking sheet.
  • Brush tops with milk.
  • Sprinkle with sugar.
  • Re-cover with a flour sack towel and let sit in a warm place for 45 minutes.
  • Preheat oven to 350°.
  • Bake 15-20 minutes until golden brown.
  • Transfer onto cooling rack.

CHEDDAR PAN ROLLS

CHEDDAR PAN ROLLS
3-4 1/4 cups flour
2 tablespoons sugar
1 tablespoon salt 1 package (1/4 ounce) active dry yeast
2 cups WHOLE milk
1 tablespoon butter
2 cups + 1/4 cup FINELY shredded cheddar cheese
1 LARGE egg white, beaten

  • In a large bowl whisk together 2 cups of the flour, sugar, salt and yeast.
  • In a small saucepan heat the milk and butter to 120°-130°.
  • Add milk mixture into the dry ingredients, beating until smooth.
  • Stir in cheese and enough flour to form a soft dough, but do not knead!
  • Cover and let rise in a warm place 45-60 minutes until doubled in size. Dough will be soft.
  • Punch dough down and divide into 2 portions.
  • Shape each portion into 12 balls.
  • Place your rolls into a greased 9×13 greased baking pan.
  • Cover and let rise in a warm place for another 45 minutes or so until double in size.
  • Preheat oven to 350°.
  • Brush with beaten egg white.
  • Bake 20-25 minutes until golden.
  • Sprinkle with 1/4 cup cheese last 5minutes.

PARMESAN CHEDDAR BISCUITS ~ RED LOBSTER COPY CAT

PARMESAN CHEDDAR BISCUITS ~ RED LOBSTER COPY CAT
2 cups biscuit baking mix
1 1/4 cups finely shredded Parmesan cheese
1/4 cup finely shredded Cheddar cheese
2/3 cup milk
1 clove finely minced garlic
1/2 teaspoon garlic powder
2 teaspoons dried parsley
1 teaspoon garlic salt
2 tablespoons butter, melted

  • Preheat oven to 400°.
  • Lightly grease a cookie sheet or baking pan.
  • In a large bowl, combine baking mix, 1 1/4 cups of the cheese, minced garlic and garlic powder.
  • Stir in milk.
  • Drop batter by heaping tablespoonfuls onto prepared cookie sheet or form into baking dish.
  • Bake in preheated oven for 10 minutes.
  • Brush biscuits with melted butter, and sprinkle with parsley, garlic salt and cheddar cheese.
  • Bake for 5 more minutes, or until lightly browned on the bottom.

GRANNY SMITH APPLE BREAD

GRANNY SMITH APPLE BREAD
BREAD
1 3/4 cups all purpose flour
2 teaspoons apple pie spice
1/2 teaspoon QUALITY cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
scant 1 teaspoon sea salt
2 LARGE eggs
3/4 cup sugar
1/2 cup Tillamook old fashioned vanilla yogurt
1 teaspoon PURE vanilla
2/3 cup avocado oil
2 GRANNY SMITH apples
Juice of 1 lemon

  • Preheat oven to 350°.
  • Generously spray pan with non-stick cooking spray.
  • In one bowl sift together the flour, apple pie spice, cinnamon, baking powder, baking soda and salt. Set aside.
  • In another bowl mix together the eggs and sugar, beating until fluffy.
  • Add yogurt and vanilla, beating to incorporate.
  • Gradually beat in the avocado oil, beating until well combined.
  • Add the flour mixture, scraping down the sides until well mixed.
  • Peel and core apples.
  • Slice one half of an apple into thin slices. Small dice the remaining apples.
  • Fold all but 1/2 cup of small diced apples into the batter.
  • Spread batter in loaf pan.
  • Bake 1 hour or until cake tester comes out clean.
  • Cool in pan 15 minutes and then transfer to rack to cool completely.
  • Toss remaining 1/2 cup apple pieces with lemon juice. Drain off juice and reserve for glaze.

GLAZE
4 PACKED tablespoons brown sugar
3 tablespoons unsalted butter
3 teaspoons heavy cream

  • Heat brown sugar and butter in a small saucepan over medium heat, stirring until the sugar melts.
  • Add cream and salt.
  • Bring to a SLOW simmer.
  • Remove from heat and let cool, stirring occasionally until slightly thickened.
  • Fold in reserved apple pieces.
  • Drizzle over bread and serve immediately.
  • Store any remaining bread in an airtight container in the refrigerator.

CHILI STUFFED BREAD

ACTIVE PREP TIME: 15 minutes
COOK TIME: 25-30 minutes
TOTAL TIME START to FINISH: 45 minutes
SERVES: 4-6 depending on appetites
WHY I’LL MAKE IT AGAIN: This is a comfort food perfect for ANY Fall evening!  It’s a quick cinch to make on a weeknight too.
NOTES: Don’t over stuff your bread (like I obviously did 😀 )

CHILI STUFFED BREAD
3/4 pound ground beef
1-2 cloves garlic, FINELY minced
2 teaspoons ancho chile pepper
FRESH ground sea salt and black pepper
1 can ROTEL tomatoes ORIGINAL, drained WELL
1 can SHOEPEG corn, drained WELL
1 tablespoon GREEN Tabasco sauce
1 tube Pillsbury PIZZA dough
1 egg, beaten
1/2 cup shredded Jack cheese
1/4 cup shredded cheddar cheese

  • Preheat oven to 400°.
  • Line 9 1/2 x 5 loaf pan with foil. Leave a couple inches hanging over on ALL sides to use as handles to remove the bread at the end.
  • Lightly spray the foil with non-stick cooking spray. Set aside.
  • Lightly spray a large skillet with non-stick cooking spray.
  • Add ground beef, onions, garlic, ancho chile powder, salt and pepper. Cook until beef is browned and everything is well incorporated.
  • Add tomatoes and corn, stirring well.
  • Stir in the Tabasco sauce and half of each cheese.
  • Cool slightly.
  • Unroll dough and form into an 8×14 rectangle.
  • Cut a 4 inch section off the short end so you have a 4×8 section and a 10×8 section.
  • Fit the large section into the loaf pan, GENTLY stretching the dough into the loaf pan so the dough goes up the sides.
  • Add cooled meat filling.
  • Top with half of the remaining cheeses.
  • Roll reserved dough into an 11 inch long piece.
  • Cut crosswise into 14 pieces.
  • Arrange cut pieces into an overlapping basket weave pattern over the top of the meat mixture, sealing the edges.
  • Brush with the egg.
  • Top with remaining cheeses.
  • Bake 25 minutes.

ARTICHOKE PARMESAN SQUARES

ARTICHOKE PARMESAN SQUARES
1/2 package MRS. GRASS vegetable soup mix (save the other half for next time)
1/2 cup mayonnaise
1/2 cup sour cream
1 package Pillsbury Crescent GRAND size
5 ounces frozen spinach, thawed and drained WELL
12-14 ounces artichoke hearts, drained and chopped small
8 ounce can water chestnuts, chopped
3 ounces Monterey jack cheese, shredded
2-3 cloves garlic, minced
1/2 cup grated Parmesan cheese

  • Preheat oven to 375°.
  • Whisk together the mayonnaise, sour cream and soup mix. Set Aside.
  • Lightly spray 9×13 baking dish with non-stick cooking spray.
  • Roll out and arrange crescent rolls in baking dish, sealing perforations and pushing rolls slightly up the sides.
  • Bake 10-12 minutes until golden.
  • Add spinach. artichokes, water chestnuts, garlic and Jack cheese to the soup mixture, blending well.
  • Spread on top of the crescent rolls.
  • Sprinkle with Parmesan cheese.
  • Bake another 10-12 minutes until heated through and turning golden.
  • Cut into 2 inch squares and serve.