Category Archives: Bread

Caryn’s “Homemade” Cinnamon Rolls

1 roll of frozen bread dough, defrosted & at room temperature, or Trader Joe’s pizza dough

1 stick butter, melted

1/2 cup sugar & 1 tsp cinnamon mixed together

Spray clean countertop with Pam. Roll dough to about 1/4″ thickness or 9×13″. Brush liberally with melted butter. Sprinkle liberally with cinnamon-sugar. Roll up dough, jelly roll-style. Slice into 12-14 slices. Place rolls into a greased pie pan or baking pan and let rest for about 20 minutes or so, covered with a towel. Brush tops of cinnamon rolls with butter and bake at 375 for about 18-22 minutes, until lightly browned.

*If using Trader Joe’s whole wheat pizza dough, try using brown sugar instead of white sugar with the cinnamon. Also, cook at 400 instead of 375.

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Filed under Bread, Breakfast, Comfort Food, Dessert

Cabbage and Bacon Soup with Garlic Bread

The vinegar in this soup gives it quite a tang. If you don’t care for that acidic flavor, consider cutting the vinegar down or out completely. (I like it.)

1/2 lb bacon, coarsely chopped

1 large onion, finely chopped

1 1/2 lbs red potatoes, cut into 1/2″ cubes

Half of a head small green cabbage, cored and thinly shredded

1/4 cup red wine vinegar

6 cups chicken broth

Four slices ciabatta bread, 1″ thick

1/4 cup olive oil

1 clove garlic, peeled & halved

s & p

1 T chopped parsley

1. Heat oven to 350. In a large pot, cook the bacon over med-high heat, stirring often until browned and crisp, about 10 minutes.  Transfer with slotted spoon to a paper-towel lined plate.

2. Pour off all but 1 T bacon fat, add the onion and cook until softened, about 3 minutes. Add potatoes and cabbage and cook, stirring often, until the potatoes have softened slightly and the cabbage is wilted, 5-7 minutes. Pour in the vinegar and cook, stirring, until the flavor mellows, about 2 minutes. Add the broth and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes and cabbage are soft, 20-25  minutes.

3. Meanwhile, brush the bread with olive oil on both sides and place on a baking sheet. Toast in the oven, 10-15 minutes. Rub the cut sides of the garlic all over the bread.

4. Season the soup with salt, pepper, and the parsley. Divide among 4 bowls, top each with the bacon and serve with the garlic bread.

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Filed under Bread, Comfort Food, Potatoes, Soup

Chili-Cheese Spoon Bread

1/2 cup egg substitute

1 egg

1 can (8 3/4 oz) whole kernel corn, drained

1 can (8 1/4 oz) cream-style corn

1 cup sour cream

1 cup (4 oz) shredded cheddar cheese

1 cup (4 oz) shredded Mexican cheese blend or mozzarella cheese

1 can (4 oz) chopped green chiles, drained

1/2 cup cornmeal

2 T butter, melted

1/2 tsp salt

1/2 tsp Worcestershire sauce

1/8 tsp cayenne pepper

In a large bowl, beat egg substitute and egg. Add the remaining ingredients; mix well. Pour into a 9″ square baking dish coated with Pam. Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm.

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Filed under Bread, Casserole, Cheese, Comfort Food

Spiced Pear Muffins

2 cups all-purpose flour

1/2 cup packed brown sugar

2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp salt

1/8 tsp ground nutmeg

1/8 tsp ground cloves

1 egg

1 cup plain yogurt

1/2 cup vegetable oil

3 T molasses

1 1/2 cups finely chopped peeled pears (about 2 medium)

1/2 cup raisins

In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, yogurt, oil and molasses until smooth. Stir into dry ingredients just until moistened.  Fold in pears and raisins. Fill greased or paper-lined mini-muffin cups 2/3 full. Bake at 400 for 10-12 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

*If using regular sized muffin cups, bake for 18-22 minutes.

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Doctor Your Stuffing

I pulled this info out of a magazine and you’ll see it refers to Simple Stuffing as a base.  That recipe can be found here.  The article is by Emma Feigenbaum.

Dressing Up a Holiday Essential

Start out with a basic recipe, such as Simple Stuffing, and tailor it to your taste by stirring in your choice of accents:

Crumble a couple of cooked sausage links or crispy bacon.

Cube an apple or a pear.

Chop some dried fruit.

Add a small amount of fresh herbs like sage or thyme.

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Filed under Basic Cooking, Bread, Christmas, Comfort Food, Side Dish, Thanksgiving, Turkey, Vegetarian Main Dish

Alienated Blueberry Muffins

Makes 2 dozen.

2 cups fresh blueberries

1/4 cup all-purpose flour

2 1/2 tsp baking powder (original recipe calls for 4 tsp–don’t remember why I changed it to less)

2 cups all-purpose flour

1 tsp salt

1/4 cup butter or margarine

1 1/2 cups white sugar

2 eggs

1 tsp vanilla

1 cup milk (I made a note to change this to 1 cup buttermilk)

1. Set oven to 375. Grease or line muffin tins.

2. Sprinkle 1/4 cup flour over berries & stir.

3. In a small bowl: 2 cups flour, baking powder, salt.

4. Large bowl: cream butter & gradually add sugar. Beat eggs and stir into creamed mixture with vanilla. Stir in milk alternately with flour mixture, mixing well each time. Fold in berries.

5. Fill cups 2/3 full. Bake 25 minutes.

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Filed under Bread, Breakfast, Comfort Food, Kid friendly, Muffins

Gooey Caramel Apple Pull-Aparts

Lisa McDaniel of Illinois won the 2006 Pillsbury Bake-Off Contest with the recipe.

4 pecan crunch crunchy granola bars (2 pouches from 8.9 oz box), crushed (3/4 cup)

1/4 cup chopped pecans

1 tsp ground cinnamon

1 cup whipping cream

1/2 cup packed light brown sugar

2 cans (17.5 oz each) Grands refrigerated cinnamon rolls with icing

1 medium Granny Smith apple, peeled, coarsely chopped (1 1/4 cups)

1. Heat oven to 350. Spray 12-cup fluted tube cake pan (bundt pan) with cooking spray. In a small bowl, mix crushed granola bars, pecans and 1/2 tsp of the cinnamon. Sprinkle mixture evenly in the bottom of pan.

2. In a large bowl, mix whipping cream, brown sugar, and remaining 1/2 tsp cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.

3. Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.

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Filed under Bread, Breakfast, Cake, Christmas, Dessert