Pecan Pie Muffins

 

 

 

 

 

 

Pecan Pie Muffins

Serving Size: 8 large muffins or 16 mini muffins

Source: given to me by Tammy and adapted from Allrecipes

Ingredients

• 1 cup packed light brown sugar
• ½ cup all-purpose flour
• 2 cups chopped pecans
• 2/3 cup butter, softened
• 2 eggs, beaten

Instructions

1. Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined.
2. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

Source: The Girl Who Ate Everything

Pretzel Rolls

Source - Ezra Pound Cake

Pretzel Rolls

Slightly adapted from “Bon Appetit” (January 1994)
Makes 8 rolls

• 2 3/4 cups bread flour
• 1 envelope quick-rising yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 to 1 teaspoon celery seeds
• 1 cup plus 2 tablespoons hot water (125°F to 130°F)

• Cornmeal
• 8 cups water
• 1/4 cup baking soda
• 2 tablespoons sugar

• 1 egg white, beaten
• Coarse salt

1. To Make the Dough: Combine bread flour, yeast, salt, sugar and celery seeds in food processor, and blend. With machine running, slowly pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead.
2. Place the dough into an oiled bowl. Cover, and let dough rise in warm area until doubled in size, about 35 minutes.
3. To Shape the Rolls: Cover a baking sheet with parchment paper or a Silpat Non-Stick Baking Mat, and set aside. Punch dough down, and knead on lightly floured countertop until smooth.
4. Divide the dough into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using a serrated knife (or, even better, kitchen shears), cut an X in top center of each dough ball. Cover with towel, and let dough balls rise until almost doubled in volume, about 20 minutes.
5. Preheat oven to 375 degrees F.
6. Cover a second baking sheet with parchment and sprinkle it with cornmeal (or just cover it with a Silpain Perforated Baking Mat), and set aside.
7. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (the water will foam up).
8. Add 4 rolls, and cook 30 seconds per side. Using a slotted spoon, transfer the rolls to the prepared sheet, arranging X side up. Repeat with remaining rolls.
9. Brush rolls with egg white glaze, and sprinkle generously with coarse salt.
10. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature.

Note: To rewarm the rolls, place them in a 375-degree oven for 10 minutes.

Pumpkin Monkey Bread

 

Pumpkin Monkey bread



For the dough:

• 3 1/4 cups flour, plus extra for kneading
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 2 Tbsp unsalted butter, melted
• 1/2 cup warm milk
• 1/4 cup warm water
• 2/3 cup pumpkin puree
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast

For the coating:

• 1 cup sugar
• 2 tsp cinnamon
• 3/4 stick butter, melted

For the glaze:

• 2/3 cup powdered sugar
• 1-2 Tbsp pure maple syrup

In a large bowl, whisk together the flour, salt, and spices.

In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.

Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together. Turn out on to a lightly floured surface and knead until smooth and elastic, about 10 minutes. Spray a clean bowl with cooking spray and place the dough inside.

Cover and let rise until doubled in size, about an hour.

In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).

Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.

Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.

Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter. To make the glaze, stir together the powdered sugar and maple syrup. Pour over the bread while it’s still warm

Coconut Pineapple Bread

 

 

Coconut Pineapple Bread

Yield: 1 loaf

Cook Time: 60-65 minutes

Ingredients:

1 1/2 cups sweetened shredded coconut
1/2 cup unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 cups fresh pineapple chunks

Directions:

1. Preheat oven to 350 degrees F. Spread 1 cup of the coconut on a baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Grease a 9-by-5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
4.Using a rubber spatula, fold pineapple and toasted coconut into batter. Pour batter into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.
5. Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes (cover pan with foil halfway through so the top of the bread doesn't burn).
6. Remove bread from oven and let cool in pan for 15 minutes. Remove from pan, and transfer to a wire rack to cool completely. Slice and serve.

Adapted from Martha Stewart

Honey Yeast Rolls

Honey Yeast Rolls
Ingredients:
2 1/4 teaspoons instant yeast
1 cup warm water (105°-115° F)
1/4 cup honey
3 tablespoons canola oil
1 1/4 teaspoons salt
1 egg, lightly beaten
4 cups bread flour
vegetable cooking spray
1 tablespoon butter, melted
1 tablespoon honey
Directions:
-In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water.
-Add the honey, oil, salt and egg and mix well.
-Add 3 cups of the flour and mix until the dough comes together in a sticky mass.
-With the mixer on low speed, add the remaining 1 cup flour and mix until it is incorporated into the dough.
-Switch to the dough hook and continue kneading on low speed until the dough is smooth and elastic, about 8 minutes.
-Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat.
-Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.
-Turn the dough onto a lightly floured surface and knead for 30 seconds.
-Cover and let rest for 10 minutes.
-Punch the dough down and divide into 12 equal portions.
-Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly.
-Cover and let rise in a warm, draft-free place for 20 minutes.
-Mix together the melted butter and honey and brush lightly over the tops of the rolls.
-Bake at 400° for 13-15 minutes or until lightly browned.
-Serve warm or at room temperature.
Source: As seen on Annie’s Eats, originally adapted from A cookie a day

Asiago Herb & Garlic Bread

Asiago Herb & Garlic BreadIngredients:6 cups all-purpose flour
1- 1/2 cups plus 2/3 cup grated Asiago cheese, divided
2 Tablespoons dry yeast
2 Tablespoons sugar
1 Tablespoon salt
1 Tablespoon dried Italian Seasoning
1 teaspoon dried Rosemary
1 teaspoon crushed red pepper flakes (Adjust up or down according to heat preference.)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon minced fresh garlic
2 cups hot tap water (around 120-130 degrees)
4 Tablespoons extra virgin olive oil, plus more for drizzling


Directions:
-In the bowl of a stand mixer, whisk together flour, yeast, sugar, salt, 1 1/2 cups Asiago and spices.
-Add hot water and use the dough hook to mix on low for three minutes. Continue to knead, using the dough hook, for an additional four minutes.
-Remove the dough from the bowl and form into a rough ball.
-Drizzle the mixing bowl with oil and return the dough, turning to coat both sides.
-Cover with a damp paper towel or tea towel, and allow the dough to rise for 15 minutes.
-Punch down the dough and divide into two equal portions, pulling the top of the dough down over the sides in tucking in the bottom to form a tight ball.
-Gently pat the dough rounds to flatten the tops.
-Place about 6 inches apart on an ungreased rimmed baking sheet.
-Using a sharp knife, cut a 1/4 inch deep X into the tops of the loaves.
-Drizzle about two tablespoons olive oil across the tops of each loaf and top each with 1/3 cup Asiago.
-Place a cake pan filled with hot water into the oven, and place the baking sheet on the rack above it.
-Turn the oven to 400° and set the timer for 40 minutes.
-The bread is done when it is a deep golden brown and may need up to ten additional minutes to reach that color.Source: Adapted from Foodie with Family

Peanut Butter Banana Bread

 

 

 

 

 

 

 

 

 

Peanut Butter Banana Bread

(adapted from a recipe in Cooking Light)

Makes one 9 x 5-inch loaf

Bread:

• 1 1/2 cups mashed ripe banana
• 1/3 cup plain yogurt
• 1/3 cup peanut butter (I used creamy, but I think chunky would be good too!)
• 3 tablespoons butter, melted
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• Cooking spray

Glaze:

• 1/3 cup powdered sugar
• 1 1/2 tablespoons milk
• 1 tablespoon creamy peanut butter

Preparation:

1. Preheat oven to 350 degrees F.
2. To prepare bread, combine banana, yogurt, peanut butter, butter, and eggs in a large bowl; beat with a mixer at medium speed. Add sugar and brown sugar; beat until blended.
3. Add flour, baking soda, salt, and allspice; beat until just blended.
4. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 for 50-60 minutes, or until a tester inserted in the center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
5. To prepare glaze, combine powdered sugar, milk and peanut butter in a small bowl, stirring with a

Basic Pizza Dough

Basic Pizza Dough

Ingredients:

½ cup warm water (about 110°)

1 envelope (2 ¼ tsp.) instant yeast

1 ¼ cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups (22 oz.) bread flour, plus more for dusting

1 ½ tsp. salt

olive oil or non-stick cooking spray for greasing the bowl

Directions:

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.  

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.  Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven.  Heat the oven to 500° for at least 30 minutes.  Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth.  Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.  Top as desired.  Slide the dough onto the pizza stone.  Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Repeat with remaining ball of dough or freeze for later use.

Source: adapted from Brown Eyed Baker, originally from Baking Illustrated by the Editors of Cook’s Illustrated Magazine, Annie's Eats

Orange Sweet Rools

Orange Sweet Rolls

from My Kitchen Cafe (www.melskitchencafe.com)

*Makes 12-14 rolls/twists

Dough:

¾ cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)

6 tablespoons butter, melted and cooled

3 large eggs

4 ¼ cups (21 ¼ ounces) flour

¼ cup (1 ¾ ounces) sugar

2 ¼ teaspoons instant yeast

1 ¼ teaspoons salt

Orange Filling:

1/2 cup softened butter

1 cup sugar

2 tablespoons freshly squeezed orange juice

Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)

Orange Glaze:

1 1/2 cups powdered sugar

3 tablespoons freshly squeezed orange juice from about 1 orange

1/2 teaspoon grated orange rind/zest reserved from the filling above

For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips. (See this tutorial for a visual.)

Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.

For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.

When the dough is ready, turn it out onto a lightly floured counter (I use my trusty roul’pat for this step) and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.

Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. If you want to try the twist method, one at a time grab each sliced roll and holding on to either end simultaneously pull and twist the roll into a figure eight and place it on the prepared pan. Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.

Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.

Jamaican Banana Bread

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
1/2 tsp. grated lime rind
2 tsp. lime juice
1 large egg
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt or lite sour cream
1 teaspoon vanilla extract
1/2 cup skim milk
1/4 cup plus 2 tbsp. flaked sweetened coconut, divided
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime juice

Preheat oven to 350°.

Sift dry ingredients into a mixing bowl and set aside.

In a mixing bowl, fitted with a paddle attachment, add sugar, butter, lime rind and 2 tsp. lime juice; beat until well blended. Add egg and beat well. Add banana, yogurt/sour cream and vanilla; beat until blended. Add flour mixture and milk alternately, beginning and ending with the flour mixture; beat at low speed just until moist. Stir in 1/4 cup coconut.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 2 tablespoon coconut. Bake at *350° for 1 hour or until a wooden pick inserted in center comes out clean. If you are using a dark, non-stick pan, reduce the heat to 325 and cook 10-15 minutes longer, checking for doneness about every 5 mintues after 60 minutes. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.


SOURCE:Adapted from Cooking Light

Chicken-Bacon Stuffed Pizza Rolls

Chicken-Bacon Stuffed Pizza RollsPrint Recipe Text Only

1 roll refrigerated pizza dough* (or make your own)
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk

First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.

Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square.

Our best Bites

Zucchini Bread

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil OR 1 cup applesauce (for lower fat content)
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Instructions:
Preheat oven to 325 degrees.
Grease and flour two 8 x 4 inch pans.
Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil/applesauce, vanilla, and sugar together in a large bowl. Add the dry ingredients to the creamed mixture, and beat well.
Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Rosemary Boule Bread

1 T. Dry Yeast
1 T. Sugar
1 Cup warm water (105 - 115 degrees)
2 1/2 Cup white flour
1 t. salt
2 T FRESH ROSEMARY, chopped
1 T. canola oil, peanut oil or olive oil
nonstick cooking spray
2 T. butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. Add flour if necessary.

Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5 – 10 minutes.
Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 450 degrees F. Lightly sprinkle course salt over the loaves.
Bake for 20 - 25 minutes, until lightly browned.

Makes 2 loaves.

Dip in olive oil and balsamic vinegar, or don't, it's good either way

Beer Bread

1 loaf, prep 5 min, cook 50 min

• 3 cups self rising flour
• 1/2 cup sugar
• 12 oz beer

1. Preheat oven to 350°F.  Grease a loaf pan.
2. Combine all three ingredients in a large bowl, mixing well.
3. Pour batter into greased loaf pan and bake for about 50 minutes or until loaf is golden brown.
4. Rub hot loaf all over with butter to soften the crust and cool on a rack.

If you don’t buy self-rising flour you can use the following as a substitute:

• 3 scant cups all-purpose flour
• 4 1/2 tsp baking powder
• 1 tsp salt

Whole Wheat Pita Bread

Whole Wheat Pita Bread
Printer-Friendly Version
Ingredients:
2¼ tsp. instant yeast
1 tbsp. honey
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat flour, divided
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling
Directions:
In the bowl of a stand mixer*, combine the yeast, honey and ½ cup of the water.  Stir gently to blend.  Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.
Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about 8 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.
Place an oven rack in the middle position.  Place a baking stone in the oven (if using) and preheat to 500˚ F.
Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces.  Form each piece into a ball.  Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle.  Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal.  Once all the rounds have been shaped, loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes, until slightly puffy.
Transfer 4 pitas, 1 at a time, onto the baking surface.  (Note: These can be baked on a baking stone or directly on the oven racks.  I use a pizza stone, but either method is fine.) Bake 2 minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake 1 minute more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  Store in an airtight container for up to 3 days.
*As always, anything mixed in a stand mixer can be mixed by hand.
Source: adapted from Confections of a Foodie Bride, originally from Gourmet, May 2003

Holiday Morning Buns

Holiday Morning Bunsfrom King Arthur Flour blog
3 1/2 cups (14 3/4 ounces) all-purpose Flour + 1/2 cup (2 1/4 ounces) cornstarch
1 tablespoon baking powder
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) sugar
2 to 2 1/4 cups heavy cream
Coating
7 tablespoons butter, melted, OR 2 5/8 ounces milk
Cinnamon and sugar for rolling (I just mixed my own together)
Lightly grease a 9″ x 13″ pan, line with parchment, and grease the parchment. Parchment isn’t absolutely necessary, but it makes it easier to get the bubbly, sugary buns out of the pan once they’re baked.
Whisk together the flour, baking powder, salt, and sugar. Add 2 cups of the cream all at once, then toss and stir the mixture till the dough comes together. If necessary, add additional cream to make the dough cohesive. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.
Place the cinnamon sugar in a small, shallow bowl or pan; or in a plastic zip-top bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in melted butter or milk, then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan of your choice in a single layer; they’ll be touching one another, which is just fine.
Cover the pan with plastic, and place in the freezer overnight, or for up to a week or so. If freezing longer than overnight wrap the entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350°F. The buns don’t need to thaw.
If you’re baking the buns immediately (not frozen), bake them for 45 to 50 minutes, till the buns in the center are cooked through. You can asses this by taking a toothpick and actually digging into the center bun to take a look; it should look totally baked, not doughy. If the buns have been frozen, bake them for 65 to 70 minutes, testing for doneness as instructed above. Tent them with aluminum foil after 45 minutes of baking. (I actually forgot the “tenting” step and the buns didn’t get burned – phew!)
Remove from the oven, and serve immediately. Dust

Praline Pull Apart Bread

Prep Time: 15 minutes
Other: 9 hours, 10 minutes
Yield: Makes 12 servings

Ingredients

• 1  cup  granulated sugar
• 4  teaspoons  ground cinnamon, divided
• 1  (2-lb.) package frozen bread roll dough
• 1/2  cup  butter, melted
• 1  cup  chopped pecans
• 3/4  cup  whipping cream
• 3/4  cup  firmly packed brown sugar

Preparation

1. Stir together granulated sugar and 3 tsp. cinnamon. Coat each roll in butter; dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans. Cover and chill 8 to 18 hours.
2. Preheat oven to 325°. Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and remaining 1 tsp. cinnamon. Pour mixture over dough. Place pan on an aluminum foil-lined baking sheet.
3. Bake at 325° for 1 hour or until golden brown. Cool on a wire rack 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.
Note: We tested with Rhodes White Dinner Rolls.

Southern Living, DECEMBER 2009

Monkey Bread

Ingredients

• 3 cans Buttermilk Biscuits (the Non-flaky Ones)
• 1 cup Sugar
• 2 teaspoons (to 3 Teaspoons) Cinnamon
• 2 sticks Butter
• ½ cups Brown Sugar

Preparation Instructions

Preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.
At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto
PW

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread
Printable Version
*Note: This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.
*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)
2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.
In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.
Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.