Bananas Foster Bread Pudding with Caramel Rum Sauce

* For a non-alcoholic version Rum Extract works great!*

1 loaf French bread, torn into bite sized pieces

4 large eggs

2 cups milk

2/3 cup dark brown sugar

3 large ripe bananas, sliced

2 tsp.vanilla extract

1 tsp. cinnamon

1/4 tsp. nutmeg

2 TBSP dark rum [or 1tsp rum extract]

2 tbs.'s banana liqueur (optional)

1/2 cup chopped pecans

1] Tear bread into pieces in large bowl. 

2] In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.

3] Pour mixture over bread pieces, mix well, and let stand for 10 minutes. 

4] Place mixture into a 13x9 inch, buttered baking dish [ I like the mash mine down at this point to make it more dense like some of the Bread Pudding I had in New Orleans, but it is COMPLETELY up to you if you want to do that too] and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.

5] Bake in a preheated 350 degree oven for 30 minutes. 

6] Remove foil and bake for 10 to 15 more minutes, or until golden brown and a knife comes out clean. 

Caramel Rum Sauce

1 cup whipping cream [ I used half n half and it worked fine]

1  1/4 cup firmly packed brown sugar

1/4 cup butter, melted

1/4 cup light or dark rum [ or 2 tsp rum extract]

1 tsp. vanilla extract

Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook at a low rolling boil for  5 minutes, stirring often. 

Remove from heat and stir in rum, butter, and vanilla. 

Let cool for about 10 minutes. Ladle over bread pudding. Enjoy!

Country Ham and Cheese Cornbread Casserole

1 8.5-ounce box corn-muffin mix (Jiffy)
1 16-ounce can corn, drained (or 1-1/2 cups frozen corn, thawed)
3/4 cup milk
2 cups Shredded Sharp Cheddar Cheese
4 TBSP melted butter
1 tsp onion powder , or 2 TB dried onion flakes [1 small onion , diced , but if using fresh onion, saute until soft, before adding]
1.5 cups ham, diced small
1 cup sour cream [I used reduced fat]- **Nonfat Greek Yogurt works great too!**
3 eggs, beaten

Heat oven to 350 degrees.
Combine all ingredients in a large bowl and pour into a 9 x 11 inch baking dish that has been sprayed with nonstick cooking spray. Bake for 45-50 minutes, until lightly browned and knife inserted in center comes out with no color on it [** it will likely look wet because this dish is quite moist and wonderful, as long as that wet is CLEAR then the eggs are done cooking] .

***Please keep in mind differing baking dish sizes will cause the bake time to differ. Start checking for doneness at 40 minutes and adjust accordingly.***

Rosemary Bread

*makes 4 small loaves*

Ingredients
1 1/4-ounce packet active dry yeast [2.25 tsp yeast]
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt
Freshly ground pepper

Directions
Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.

Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.

Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)

Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.

Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.

Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Quick and Easy Pizza Crust

Quick and Easy Pizza Crust

makes 1 - 12 inch pizza crust

1 (.25 ounce) package active dry yeast [2.25 tsp]
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour [all-purpose is ok too]
2 tablespoons olive oil
1 teaspoon salt

*I like to add a tsp of garlic powder to my dough too.*

Directions

1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil [and garlic powder, if you're using it]. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. 
4. Let baked pizza cool for 5 minutes before serving.

Amazing Artisan Bread [and Awesome Pizza Crust!]

Tried this today. It was awesome!!

        What the what?!!? WOOT! This is joy to me. It makes dough for about 4 loaves  [or more, if going smaller] and justs sit in your fridge until ready to use. What the?! How AWESOME is that?!

**When using for Pizza, keep in mind the dough will puff to 2 or 3 times the thickness it is going into the oven, so roll it as thin as you can without being able to see through it.
For a 12" round crust, it took 18 minutes at 425 degrees Fahrenheit to be perfect, and that was with the dough rolled close to 1/2 inch thick. [Very tasty, reminded my husband and I of Pizza Hut's hand-tossed crust. Next time I'll go a tad thinner though.] I also, lightly dusted the crust with garlic powder before baking. YUM!
     Oh, and let it sit on the greased pan you plan to use for 30 minutes [as instructed] BEFORE attempting to shape or flatten it. Don't be impatient like me. I didn't want to wait and it kept drawing back up into a ball. But after I [ ug] waited...it was happy to spread and shape at my whim. Flour the dough lightly so your hands won't stick to it.
     Also, when baking a pizza, there is no need for the separate dish of water to be added to the oven, or scoring the dough as mentioned below in the instructions.
      I made a small garlic and Rosemary loaf, and it was awesome. There is a fairly limitless variety of breads you can try here. I plan to add a cup of shredded sharp cheddar to my next loaf.
      Ok, lemme see, it there anything else I need to add? Nope. So let's talk about this awesome bread.
--------------------
ABOUT THE DOUGH:
--------------------

The key for this dough is letting it do a long fermentation in the refrigerator. It's long been known that a long fermentation contributes flavor to dough but it seems it also develops gluten and eliminates the step of kneading. The advantage in using refrigeration is that you can control the fermentation and you can make up a large batch of dough, enough for four loaves, and keep it in the fridge.  If you make a very wet dough, it will be able to last in the refrigerator a long time, gaining flavor as it ferments and allowing you to make bread whenever you decide.  When you want bread, you cut off a hunk of dough and shape it. You can make various sizes and shapes. 

In this recipe, instant yeast is used, which eliminates the need for "proofing" the yeast.  Everything is simply mixed together. 

The dough can be stored in any plastic container with a lid or a bowl with plastic wrap placed over it. You want the gases to be able to escape as the dough rises, though - so wrap the plastic wrap over the bowl tightly and then puncture a little hole in the top.  It is nice to have a dedicated plastic container, though, in the fridge for your dough, because you are going to just keep it in there all the time.  I used a square plastic-lidded container and placed the lid on making contact with 3 corners and leaving the last loose [so, the lid is NOT firmly closed]. This is important to do.

So get out a bowl if you don't have a plastic container, mix up a batch of dough and have your first loaf tomorrow.  You won't believe it.  

No Knead Artisan Bread

makes four 1 pound loaves.

Ingredients:

• 3 cups lukewarm water
• 1-1/2 tablespoons granulated fast acting (instant) yeast (2 packets) 
• 2 tsp kosher or other coarse salt, [the original recipe calls for 1.5 TB, but even using 1 TBSP mine still tasted way more salty than I care for]
• 7 cups unsifted, unbleached all purpose white flour

 If the dough is just too sticky for you to work with comfortably, increase the flour in your next batch.  

Instructions:

Mixing and Storing the Dough

1.  Warm the water slightly.  It should feel just a little warmer than body temperature, about 100 degrees F. Warm water will rise the dough to the right point for storage in about 2 hours.  

2.  Add yeast and salt to the water in a 5 quart bowl or a plastic container with a lid. 

3.  Mix in the flour - kneading is unnecessary.  (Note: I dump all this in my KitchenAid mixer, let it mix it for just about 10 seconds and then put it in the plastic container.  I just find it easier to let the mixer do this part). Add all of the flour at once, measuring the flour by scooping it and leveling it off with a knife.  Mix with a wooden spoon - do not knead.  You're finished when everything is uniformly moist, without dry patches.  This step is done in a matter of minutes.  The dough should be wet and loose.

4.  Allow to rise. Cover with a lid (not airtight).  Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours. Longer rising times will not hurt your dough. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature.  So, the first time you try this method, it's best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf.

Baking

 Shape your loaf.  Place a piece of baking parchment paper on a pizza peel (don't have a pizza peel - use an unrimmed baking sheet or turn a rimmed baking sheet upside down).   Sprinkle the surface of your dough in the container with flour.  Pull up and cut off about a 1-pound piece of dough (about the size of a grapefruit), using scissors or a serrated knife.  Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball as you go.  Dust your hands with flour if you need to.  This is just to prevent sticking - you don't want to incorporate the flour into the dough.  The top of the dough should be smooth - the object here is to create a "gluten cloak" or "surface tension".  It doesn't matter what the bottom looks like, but you need to have a smooth, tight top.  This whole step should take about 30 seconds!  Place the dough onto your parchment paper or greased pan.

Let the loaf set out and come to room temp. for about 30 - 40 minutes (it does not need to be covered).  If it doesn't look like it has risen much, don't worry - it will in the oven.  This is called "oven spring".

Preheat metal pan--I don't have a baking stone- GASP!  So I just used a greased metal baking sheet-- on the middle rack in the oven for about 20 minutes at 450 degrees F.  **Place an empty rimmed metal baking pan [DON'T use glass pie plate!!! It will shatter (ask me how I know...) ] or broiler pan on a rack below the baking stone.  This pan is for holding water for steam in the baking step. ** (If you don't have a baking stone, you can use a baking sheet, but you will not get the crisp crust on the bottom.  You will still have a great loaf of bread.) 

Bake.  Set a cup of water next to your oven.  Slide the bread (including the parchment paper) right onto the hot baking stone.  Quickly pour the water right into the pan underneath the baking stone and close the oven door. **I've also heard that you can throw a handful of ice cubes into the bottom of the oven for the same effect.** This creates the necessary steam  to make a nice crisp crust on the bread.  Bake at 450 F for about 20 - 25 minutes, depending on the size of your loaf - [20 minutes works perfect for a loaf using a wad of dough the size of a softball- which makes a small loaf perfect for our family of five to finish off with dinner].  Make sure the crust is a deep golden brown.  When you remove the loaf from the oven, you will hear it crackle for a while.  In baking terms, this is called "sing" and it is exactly what you want.

**Confession time: I often skip this step, especially if making a Garlic and Rosemary bread, it comes out perfect without the steam and whatnot**]

Cool.  Allow the bread to cool for the best flavor and texture.  It's tempting to eat it when it's warm, and that's fine, but the texture is better after the bread has cooled.

Store the remaining dough in the refrigerator in your lidded (with a hole punched in the top)  container and use for up to 14 days. Every day your bread will improve in flavor. Cut off and shape more loaves as you need them.  When your dough is gone, don't clean the container.  Go ahead and mix another batch - the remaining bits of dough will contribute flavor to the next batch, much like a sourdough starter does!

**Here is the beauty of this dough recipe; at the end of the two weeks, remove whatever dough you have left from your bin.  Without washing bin, stir together new dough ingredients, place new dough right on top of the old.  Cover and leave out overnight or 24 hours.  This new batch is now good for 2 more weeks.  This works, I've done it several times and plan on keeping this dough going, it just gets better!

Bread is best eaten the day it is baked. Leftover baked bread is best stored at room temperature, unwrapped. Simply place the cut side of the bread on plate or counter.  

If your bread is gummy on the inside, try either increasing the amount of flour by 1/4 cup and/or increasing the baking time by 5-10 minutes. 

Pecan Bread Pudding with Vanilla Sauce

PUDDING:
2-1/2- 3 cups bread cubes--
       *I used 6 1"thick slices of french bread —about 1/2 of a store bought loaf*
2.5 cups scalded milk
1/2 cup brown sugar
1/4 teaspoon salt
3 eggs, lightly beaten
1 tsp cinnamon


SAUCE:
1/2 cup white sugar
1/4 cup butter
1/2 milk
1 teaspoon vanilla extract
dash of nutmeg
1 teaspoon vanilla extract
1/2 cup chopped Pecans 


DIRECTIONS:

**The original instructions call for this to be baked in a lined roasting pan with a damp kitchen towel in the bottom between the two pans. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake at 350 degrees.
**But alternatively,  you CAN cook without the water bath/ pan in a pan thing, at 320 for about 80 minutes.**

	Butter an 8x8 inch glass baking dish [I actually used a 9X4 glass bread pan so it would fit in a bigger  9 X 11 glass baking dish half filled with water]. Soak bread in hot milk for five minutes.  Combine next 6 ingredients and pour into the baking dish. Top with pecans.
	Bake for 60 minutes. Cool on wire rack.
	While pudding cools, combine sauce ingredients in a small saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding. Serve Warm

French Bread / Baguettes

French Bread/ Baguettes

Makes one loaf French bread or 2 Baguettes

interesting tidbit: *NO FAT*

Ingredients

• 2.5-3 cups all-purpose flour
• 1 package active dry yeast
• 1 TB sugar
• 1 teaspoon salt
• 1 cup warm water (110 degrees F/45 degrees C)
• 1-1/2 teaspoons cornmeal
• 1 egg white
• 2 teaspoons water

Directions

1. In a large bowl, combine 1 cup flour, yeast and salt. Stir in warm water, and beat 30 seconds until well blended using a stand mixer. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead until no longer sticky-- 5 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.**Dough is ready if indentation remains when touched.
3. Punch dough down. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Flatten with rolling pin into large rectangle. Roll up jellyroll style, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaf, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on [ I like to add a  bit of seasoning to the wash, for instance: garlic powder and rosemary]. Cover with a damp cloth. Let rise until nearly doubled, 20-30 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/2 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 10 to 15 minutes, or until bread tests done [sounds hollow when tapped on top] . If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

For baguettes: divide dough in half and lower cook time to 15-20 minutes total.

TIP: for crispy, crunchy crust try throwing a few ice cubes in the bottom of the oven just after you put the bread in the oven. It makes the crust really crunchy with a nice chewy middle.

Super Cheesy Cheese Bread

Super Cheesy Cheese Bread

Ingredients

• 3 cups all-purpose flour
• 2 cups shredded Sharp Cheddar cheese [freshly grated from block has best flavor punch]
• 1 1/2 TB sugar
• 1 (.25 ounce) package active dry yeast
• 1 teaspoon salt
• 1 cup warm milk
• 1 egg
• Dash of black pepper *optional*

COOK'S NOTE*

I used a full 8 oz block, which, grated makes more that the 8 oz/ 2 cup bag of shredded cheese. I grated half on the standard size grate, then about 1 cup worth on the widest grate, THEN still had about 1.5 inches of the block left that I saved for on top. So it ended up being 2 cups of cheese IN the bread and about 1/2 cup on top.

Directions

1. In a large mixing bowl, place warm milk [not hotter than you can touch with your finger] sugar, yeast Let sit 5-10 minutes, then add egg, salt, and half of flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough, add in grated cheese. Combine with hands until well incorporated. [stick quite sticky]
2. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. [ *I held out for about 4 and it turned out perfect!]
3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Place in a greased 9-in. x 5-in. x 3-in. loaf pan or form into oval loaf and place on parchment paper lined, or well greased baking pan. Cover and let rise until doubled, about 45 [mine took about 20 and though not quite doubled, it puffs up as soon as it hits the heat in the oven, so don't overly sweat this last rise reaching actual Double size if you find yourself running short on time like I was.] minutes. Bake at 375 degrees F for 18-23 minutes  for the open loaf as pictured, or, if in loaf pan closer to 30 minutes, or until golden brown. 
4. Remove from pan to cool on wire rack

Italian Herb Bread

Makes 1 14-16 inch loaf or two 10 inch loaves

Ingredients
1 cup hot water or milk
2 TB olive oil or butter
3 cups flour
1 package dry yeast
1 tablespoon sugar
1 1/2 tsp salt
1/3 cup grated Parmesan or Romano cheese
1 tsp onion powder
1 tsp garlic powder
1 tsp [each] : marjoram, thyme, oregano, rosemary, basil
1/4 tsp black pepper *optional*

1. Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.

2. Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 1.5 cups flour into the yeast mixture. Gradually mix in the remainder of flour. Dough will be stiff.

3. Knead dough for 5 minutes, or until it is smooth and rubbery[ adding a bit more flour if necessary]. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.

4. Punch dough down to release all the air.  Place in a greased 9 x 5 inch loaf pan, or make free form loaf/loaves and place them on a greased or parchment paper lined baking sheet. Allow to rise until doubled in size, about a 30 minutes.

5. If using loaf pan: bake at 335 degrees F (175 degrees C) for 45-52 minutes. Remove loaf from pan,
[brush with 2 TB melted butter and a sprinkling of garlic powder and parmesan cheese, if desired] and let cool on wire racks for at least 15 minutes before slicing. *the thicker, in pan, loaf needs to cook at a lower temp to be sure middle cooks all the way through without top over browning.*

*If making free form on greased or parchment paper lined baking sheet: bake at 375 degrees for about 18-22 minutes. [until lightly golden and knife inserted into thickest part comes out mostly clean.]*
**For two medium sized free form loaves bake at 375 degree for 12-15 minutes.

Whatever- Fruit- I- Want, Quick Bread

I love quick breads! I love all sorts of quick breads. I remember when I was young Pillsbury made a cherry nut quick bread and it was so divine, alas, it's no longer available any time, any where. Then there are seasonal breads. These frustrate me because I don't want to have to wait until November to have cranberry nut bread, or pumpkin bread or whatever. So here I have a fail-proof whatever- fruit- I- want bread recipe. Forget the boxed stuff. Trust me on this!
 Ha! I love instant gratification!


Ingredients
5 TB [1/3 cup] butter, softened
3/4 cup sugar
2 eggs
1 tsp lemon juice [not with banana bread]
2 cups all-purpose flour
1.5 teaspoons baking powder
1/2 teaspoon salt
1 tsp vanilla
1/2 cup milk
1 cup fresh or frozen fruit of choice: apples, apricots, strawberries, bananas, blueberries, cranberries, maraschino cherries, etc.
1/2 cup chopped pecans or walnuts *optional*

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and lemon juice. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in the fruit, and nuts.
Transfer to 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 335° for 1 hour or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to wire rack.

 Yield: 1 loaf (12 slices each).

Homemade Croutons

Homemade Croutons

Ingredients

• 1/4 cup olive oil, butter, or margarine, melted
• 1- 1 1/2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/2 tsp onion powder
• 3 tsp parmesan cheese
• salt and pepper to taste
• 5 1" thick slices french or Italian bread, cut into 1-inch cubes

Directions

1. In a large bowl, combine the butter, Italian seasoning and garlic powder. Add bread cubes and toss to coat. *OR* toss in melted butter then lay out on foil or a plate or whatever, and sprinkle with seasonings to be sure of more even coverage]
2. Arrange in a single layer a parchment paper or foil lined baking sheet. Bake at 350 degrees F for 15 minutes or until lightly browned, stirring occasionally. 
3. I think 300 degrees for closer to 30 minutes would give them a truer crouton crunch. But the first time and temp make great croutons in a hurry.

***Awesome secondary use for the Garlic Cheddar Soda Bread I had on hand, since it only stays good for about 2 days before getting quite hard. PERFECT to use to make croutons for soups or stews!

Amazingly Easy Irish Soda Bread

Let me admit right now, I am on an Irish Soda Bread kick. In search of the most repeat worthy recipe I can find. You, my friend, are on this journey with me.
Today's recipe is:

Amazingly Easy Irish Soda Bread

• 4 cups all-purpose flour [ feel free to substitute some wheat flour for 1- 1.5 cups of the white AP]
• 1/3 cup white sugar
• 1 tsp baking soda
• 1 TBSP baking powder
• 1/2 cup margarine, softened
• 1.5 cups buttermilk
• 1 egg
• 1/4 cup butter or margarine, melted

I plan to make all sorts of variations of this adding fruit and spices, or cheese. The possibilities are endless!

Directions

1. Preheat oven to 425 degrees F (190 degrees C). Lightly grease a large baking sheet. [line with parchment paper]
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a flat, round cake, about 2 inches high, and place on prepared baking sheet. In a small bowl, melt butter; brush loaf with this. Use a sharp floured knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 30 to 38 minutes, or until lightly golden and sounds hollow when you tap on the bottom-- or a toothpick inserted into the center of the loaf comes out clean.**If yours isn't getting golden, start toothpick testing every 2 minutes starting at 30 minutes. My friend's didn't ever get golden in color-- My theory is that this might be due to the buttered top?? So, if it looks firm and times up, just start testing for doneness, and don't wait on the color.**
4. You may continue to brush the loaf with the butter while it bakes.
5. Wrap loaf in tea towel immediately after removing from oven and let cool on a wire rack.

No Wait Flat Bread Pizza Crust

All the goodness, NONE of the wait!!!

If you are like me, sometimes "wait" is a 4 letter word. For those times when you want pizza, and want it N-O-W, this is the perfect crust for you!

Ingredients:

Makes one  12" thin crust pizza 

• 1 1/2 cups self rising flour **if you don't have self-rising four see note below** 
• 2 TB melted butter 
• 1/2 cup milk 
• 1 tsp garlic powder
• 1/4 cup grated parmesan cheese

**Note: Recipe for 1.5 cups Homemade self rising flour**
1 1/2 cups flour, 2 teaspoons baking powder

I REALLY like to add herbs to my crust. If you do too, add: 

• 1 tsp oregano 
• 1/2 tsp basil 
• 1 tsp thyme 

How to make it :

1. Preheat oven to 400 degrees.
2. Sift flour and salt into a bowl. 
3. Pour melted butter in , add milk and stir until all flour is incorporated Add Parmesan and garlic powder, and*Now is when you add herbs if you’re going herbal with me.* 
4. Turn out onto a floured surface. Knead 3 or 4 times. 
5. Press dough into a 12 inch circle --about 1/4 inch thick[ it puffs a bit while cooking] on a lightly greased baking sheet.  Use immediately. 
6. Add thin layer of sauce and heap with toppings of your choice, then bake  about 20 minutes. 

EASY and Delicious! Makes a nice crunchy thin crust.

Caramel Pecan Banana Cake

 Served warm, this glorious bit of goodness tastes a whole lot like Banana's Foster--and what could be wrong with THAT? That would be nothing.

Make this. You will thank me.

Ingredients:

CARAMEL:
1/2 c firmly packed brown sugar
1/4 c butter or margarine
8 oz carton heavy whipped cream
1/2 c chopped pecans

CAKE:
1 pk quick bread mix-- I just use the muffin mix part of Pillsbury Blueberry muffins. [ On the box it says Makes great Quick bread]
1.5 large bananas, smushed with fork
1 c water
1/4 c oil
1 egg
2 tsp cinnamon

 Directions:
Heat oven to 350 F.
In small sauce pan over low heat, combine brown sugar, butter and whipping cream. Cook and stir until butter is melted. [I've done this in microwave too, and it worked fine.]
Remove from heat after it comes to a boil; stir in pecans.
Pour mixture into bottom of greased Bundt pan. Set aside.

In large bowl, combine all cake ingredients. Stir 50-75 strokes by hand until mix is moistened.
Carefully spoon batter over caramel mixture, making sure caramel is completely covering bottom of pan and surrounding batter.
Bake at 350F for 40 minutes [40 minutes exactly has worked for me several times now] or until toothpick inserted in center comes out clean.
Cool 1 minute; invert onto serving plate.
Cool.
Store in refrigerator.

Deep Dish Pizza

Three Cheese, Sausage, Green Peppers and Onion

*This made some of the BEST pizza I have EVER tasted!*
For us this made 2  Nine inch pizzas. 


Ingredients:
CRUST: 

• 1 package (1/4 ounce) active dry yeast
• 2/3 cup warm water (110° to 115°)
• 2  cups all-purpose flour
• 2 TB vegetable oil, extra virgin olive oil works too!
• 2 TB Butter
• 1 teaspoon each dried oregano, basil and marjoram/thyme [the two taste very similar in my opinion. I actually used both and halved the amount of basil.]
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 Tsp salt

SAUCE:

• 1 can (28 ounces) crushed tomatoes in puree *original recipe called for diced, but mine were REALLY juicy even after I squeezed the juice out, so NEXT time I’ll go with crushed/puree blend.
• 1 small can tomato paste
• 1 small onion, chopped [ for kid friendly sauce, next time I'll use 1 tsp onion powder, or rounded TB onion flakes. But the adults loved the real onion.]
• 1/2 teaspoon each dried oregano, basil and marjoram *I also added Thyme*
• 1/2 tsp garlic powder

TOPPINGS:

• 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 medium green pepper, chopped
• 1.5 cups grated Parmesan cheese
• 1 cup shredded Cheddar cheese
• 1/2 pound sausage, cooked and drained [I used turkey sausage which tastes a lot like italian sausage with 1/2 the fat] — *I only used 1/4 lb since only 1 pizza needed meat*.
• *optional* 2 ounces sliced pepperoni, ham, bacon, etc.
• **have also made with 1 cup frozen spinach, thawed and added to pan with onions and green peppers to cook off extra juice. **YUMMY!

Directions:

1. In a large bowl, dissolve yeast in warm water. Let stand 5-10 minutes. Add 1.5 cups flour, oil and seasonings; beat until smooth. [I did all mixing with my hands]
2. Add enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. 
4. Place in a greased bowl; turn once to greased top. Cover and let rise in a warm place until doubled, about 30 min-1 hour. [in oven with oven light on , I find is a great place]
5. Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan,  letting dough drape over edges. 
6. Sprinkle with 1 cup mozzarella.
7. In a skillet, saute half of onion, the green peppers, and sausage until tender/ browned; drain. 
8. Layer half of the mixture over crust. Layer with half of the Parmesan, sausage and green peppers. 
9. Sprinkle with 2 cups mozzarella. Repeat layers. ending with sauce on top. Fold crust over to form an edge.
10. Bake for 400° for 20-35 -until crust is browned [20-25 minutes for the 9 inch pizza/ 35-40 for a 15 inch large pizza]. 
11. Let stand for 10 minutes before slicing. —NO EASY FEAT, I ASSURE YOU!!

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Here’s what I actually DID for the below goodness:

1. I divided the dough in half and lined 2 Pam Sprayed 9 inch Pie Plates. I don’t have any cast iron *GASP!*
2. I folded the edges down so they all stood about 1 inch tall, then cooked them for 5 minutes at 400 degrees.
3. Then sprinkled each with about 1/2 cup of Mozzarella, and 1/2 cup freshly shredded Parmesan.
4. Next, I liberally sprinkled sausage, peppers and onions over the one crust,  and about half cup of cheddar cheese on the second crust since it was for the kids and was a simple 3 cheese pizza.
5. I made a sauce of the tomato, seasonings, and half of the onion— I also added an additional 1/2 tsp garlic powder to the sauce. Then prepared the sausage, 2nd half of the onion, and green pepper separately.
6. I added a solid layer of sauce, then topped with rest of mozzarella and parmesan.
7.  Finally, I cooked them for 25 minutes. Could have gone with anywhere between 20-25.

3 Cheese Deep Dish

They were magnificent!!!

Frosted Almond Swirl Bread

Tastes like an almond danish!

1/2 cup warm milk (about 85 degrees F)

1/4 cup hot water 115 degrees.

 1 egg

 4 tablespoons [1/2 stick] butter or margarine, softened

 3 tablespoons sugar

 2.5 cups flour

 1.25 teaspoon active/rapid rise dry yeast [1 packet]

FILLING:

1/2 cup Almond paste

1/2 cup brown sugar

2-3 tb soft butter/ margarine

*optional* 1/2 tsp nutmeg

GLAZE:

1/2 cup confectioners' sugar 

1 TB milk

2 TB softened or melted butter/margarine

1/4 teaspoon vanilla extract

DIRECTIONS

1. Stir yeast in with warm milk and almost hot water. Let sit 5 minutes until creamy looking.

2. In large bowl mix dry ingredients

3. Stir in yeast mixture add egg and butter.

4. Knead,[ 2-5 minutes by hand ]

5. Let rise in warm place (covered with damp cloth) [about 30-45 minutes in oven with JUST oven light on]

6. When doubled, punch down, and let it rise again.

6. When doubled again, turn dough onto a lightly floured surface. Flatten by hand into a 10-in. x 8-in. rectangle, brush by hand with light, even coat of butter/ margarine. 

Combine Filling: Almond paste, brown sugar, butter and bit o’ nutmeg [ I warm about 20-30 seconds in microwave so it’s easier to combine] ; spread evenly over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in greased 8-in. x 4-in. x 3-in. loaf pan. or 9 X 5 if you must. 

3. Bake at 375 degrees F for 23-25 minutes in 8x4 pan. If using 9X5 pan, reduce cook time 3-5 minutes. It's done when golden and sounds hollow when you lightly knock on the top.  Cool in pan on wire rack.

4. Combine glaze ingredients; spoon over loaf while still a little warm. Top with a sprinkling of toasted almond slivers for a nice added bit of crunch!

Joe’s Southern Sage Cornbread Dressing

Favorite Family Holiday Staple with my husband's family. Sooooo GOOD!

This makes a single 11X13 casserole pan

Things You'll Need:

• 1 batch southern cornbread [recipe to follow]
• one small batch of Bisquick drop biscuits [recipe to follow]
• 1 large onion and 3 stalks celery chopped in blender/food processor 
• 1 tsp celery salt
• 1 tb butter or margarine
• 1 tsp onion powder
• 6 or 7 cups low sodium Chicken Broth
• 1/2 tsp Black Pepper
• 7 or 8 eggs
• 1 1/2  .5 oz. bottle of McCormick's Rubbed Sage (plus optional 1 additional teaspoon of poultry seasoning powder )

FOR CORNBREAD:

• 1  1/3 cups milk
• 1/4 cup veg or canola oil [or butter]
• 2 cups Martha White Self-rising Corn Meal Mix [*NOT corn Muffins- they are too sweet*]
• 1 egg

bake at 450 degrees, in greased pan [9x9, or 9 inch pie plate] 20-25 minutes.

FOR DROP BISCUITS:

• 1 cup and 2 TBSP  Bisquick
• 1/3 cup milk

stir and drop by heaping spoonfuls onto un-greased cookie sheet [or lined with parchment paper]

bake at 450 degrees for 8-10 minutes

1. Make 1 batch of each cornbread and one batch of drop biscuits 
2. Once breads are done, it’s best if you let them sit out and dry out over night, but if you’re in a hurry just go ahead and crumble both up into a large bowl and add all the other goodness over the top. *Hold off on the last cup of broth to see how juicy everything is without it.*You want it soupy, like ketchup[runny but still thickish] Maybe like gravy, or stew??? Trying to come up with a good comparison. Hopefully these give the right idea.
3. Bake in 450 degree oven for about 40-50 minutes or until a rich golden brown and knife inserted in center comes out clean

Sensational Sweet Potato Bread

I got this recipe from Dyanna Brae and it is hands down the BEST sweet potato bread I have ever tasted!

Sensational Sweet Potato Bread

1/2 cup butter, softened [ I use margarine to cut the fat by about 35%--works great!] *also, can use 1/3 cup for the weight conscious and it will still taste fabulous!*

1/4 cup granulated sugar

1/2 cup firmly packed brown sugar

2 eggs

1 1/4 cups mashed cooked sweet potatoes

1.5 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg **instead of cinn. and nutmeg you can use 1 tsp. pumpkin pie spice**

1 tsp. vanilla extract

*OPTIONAL add-ins*

1/4 cup flaked coconut

1/4 cup chopped pecans

Cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sweet potatoes, beat well. Combine flour, and other dry ingredients; gradually add to sweet potato mixture. (Batter will be stiff.) Stir in vanilla, coconut and pecans (if using).

***I add all together at one time, in one bowl , and stir just until blended***

Spoon into greased 9”x 5” loaf pan. Bake at 335 degrees for 60 minutes or until toothpick stuck in center comes out clean.  *To prevent gooey center and too crunchy top, lay a piece of foil flat over top [ DON'T FOLD DOWN] of bread 40 minutes into cook time.* Cool in pan 15 minutes. Remove and let cool completely.

The secret to PERFECT Banana and Pumpkin Bread

So, if you are anything like me you have been plagued over the years with the inevitable gooey spot in the center of your bread loaves, no matter how closely you watch them, or how anal you are about making them EXACTLY according to directions.

It's been the bane of my bread making existence. But alas!!  HARK!  I discovered the secret to *completely* cooked bread, that isn't under or over done *any*where!!

I will share it with you now.

 Because I like you.

And because you came to visit my Blog, and that makes me very happy.

#1.  When using a 9 X 5 pan, [a] I use a glass baking dish, and [b] I turned the oven to 335 degrees.
Yes, 335.
Almost every recipe I have calls for 350--Don't do it!! Don't yield to their demands any longer!!
#2.  Cook that sucker for 60 minutes. Don't even kid yourself that it will be done sooner, though *they* will suggest it might be. No. It won't.
#3.  30 minutes into cook time lay a roughly 12" X 12" sheet of aluminum foil over the top and *NOW* turn the oven up to 350 degrees for the remainder of the cook time. Don't fold the foil down or anything, maybe even tent it up just slightly. Slightly, I say. Meaning a teeny, tiny, bit [ we're talking maybe 1/2 an inch] so it won't think about sticking to the batter. This keeps the top from getting over done while the center actually gets done.

 This is how I made my most recent loaf of Pumpkin bread jut this past week and it was PERFECT!. Try it with one of the banana or Pumpkin bread recipes I have here and let me know how it works for you too.

DANISH KRINGLE *Almond or Pecan*

Almond and Pecan DANISH KRINGLE
*recipe makes 2 danishes*

DANISH:

2 c. flour
1 1/2 tbsp. sugar
1/2 tsp. salt
1/2 c. cold butter
1/2 c. milk scalded then cooled
1 egg, separated
1 pkg. active dry yeast [2.25 tsp]
1/4 c. warm water 105 degrees

Instructions:

• Measure flour, sugar, salt: cut butter into mixture.
• Cool milk; stir in egg yolk.
• Pour into bowl with first ingredients.
• Add yeast to warm water and let stand a few minutes.
• Add to flour mixture and mix thoroughly. Dough will be very soft.
• Cover bowl tightly and chill at least 2 hours (-- best results *OVER NIGHT*, but no more than 48 hours in refrigerator).

*Divide dough into 2 parts.
*Beat egg whites until frothy.
*Roll out one part of dough into 6 x 18 inch rectangle or as thin as you can
*Spread filling down middle.
*Fold one side over it - then the other side. Pinch dough to close the fold.
*Carefully slide Kringle on greased baking sheet and form it either in an oval or horseshoe shape. Dough will release some filling out of seams.
*Brush with egg glaze.
*Cover and let rise in warm place 45 minutes [or until doubled] .
*Bake at 350 degrees for 15-20 minutes , [or 375 for 10-15 min] until golden brown.
*Drizzle with glaze when cool. Sprinkle immediately with nuts. ** Makes 2 Kringles.

Almond Filling:
1/2 cup Almond paste
1/4-1/2 cup brown sugar
1/4 cup soft butter
1 TB flour

Pecan Filling:
3/4 cup pecans
1/2 cup brown sugar
1/4 cup butter
1TB flour

Glaze:
1.25 cup powdered sugar
1 Tbsp + 1 tsp water
1 tsp vanilla
** or try cream cheese mixture and preserves for filling:
sweeten the cream cheese with a few TBSP of powdered sugar and maybe add some flavoring as well, then add a some preserves.
********************************************************
Alternate Directions:

1.Pour water and milk in a cup and add egg. Beat with a fork to mix. I add any flavorings in this liquid mixture as well. Set aside.
2.Put flour, yeast, salt and sugar in a large bowl and mix to incorporate.
3.Cut butter in thin slices. Using a knife, cut butter slices into flour mixture until pea sized lumps.
4.Pour liquids quickly using hands to fold the ingredients. (I usually mix with a fork, since the heat in the hands can melt the butter...and you don't want that!) Do not overdo the stirring ...you don't want the butter to melt into the dough. It will be sticky and sort of dry with lumps of butter at this point.
5.Cover with plastic and refrigerate overnight.
6.Take dough out of fridge and let it get to room temperature [about 30 minutes?]. Roll out 20 inch square ( or thereabouts). The dough might be a bit scraggly but as you do the turns it will come together wonderfully. *You want to see little butter pieces throughout the dough. This will make the pastry flaky.* Fold into thirds (like a letter). Turn dough so that closed fold is on your left (like the spine of a book). Roll dough out again and repeat 3 more times ( I always do 4).
7.Cut in 1/2 to yield 2 pastry doughs.
You should see layers of dough when you cut it in half.
8.Refrigerate covered for at least 30 minutes. 

Take out of fridge and roll into any shape you like. Spread filling down middle. Fold one side over it - then the other side. Pinch dough to close the fold. Carefully slide Kringle on greased baking sheet and form it either in an oval or horseshoe shape. Dough will release some filling out of seams while baking.
*Put on parchment lined baking sheet. Brush with egg glaze. Let rise till doubled (1-1/2 hrs).
*Preheat oven to 350 and bake for 15 minutes. Let cool add glaze and nuts or Maraschino cherry slices .

**You can do a classical braided version by rolling out a rectangle size 1/4 in thick.

On each side of the rectangle cut about 1/2 inch strips at a slant(sort of like making straight Christmas tree branches) leaving about a 2 inch space. You want them to be the same number of strips on the right side and on the left side. Place filling in the middle and braid overlapping the strips**