Zucchini Bread

1 c sugar

1 c brown sugar

3 beaten eggs

1 c oil

2 c zucchini

3 tsp Vanilla

3 C flour

1 tsp salt

3 tsp. cinnamon

1/4 tsp baking powder

1 tsp. soda 

Combine sugar, oil, and eggs. Beat until well blended. Add Zucchini and vanilla .  Add flour, salt, soda, cinnmon, and baking powder

Stir in cream mixture

Pour into greased and floured loaf tin. Makes 1 lg loaf or 4 small 

Bake 1 hour @ 325

Courtney's Cinnamon Chip Bread

2 1/4 tsp active dry yeast
1/3 c sugar
1 c warm water
1 c warm milk
1/3 veggie oil
1 lg egg
1.5 tsp salt
4.5-5.5 C flour
1 c cinnamon chips (keep in freezer so they don't melt)


mix yeast, sugar, water, milk, let it get frothy. About 5 min. Add oil, egg and salt. Add flour.


(It is pretty sticky dough)  Just add flour so you can handle it
add cinnamon chips
raise til double
then shape into 2 loaves
raise again
bake at 35
for 30-35 min

Sweet Orange Rolls

** this recipe is from Mels Kitchen Cafe. It is amazing and easy...just takes 5.5 hrs worth of raising and baking! but if you have kitchen aid or bosch..it is really easy!

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

DIRECTIONS:
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 (see the pictures below), 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.

Chocolate Chip Pumpkin Pancakes

I got this recipe from Lisa Stanley this morning....She came over for our traditional general conference breakfast and it was AMAZING! With a little bit of WRIGHT brand apple wood bacon that Sheriece brought we had a fabulous meal!

1 1/4 c flour
3 tsp sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp pumpkin spice
1 c milk
6 T pumpkin
2 T melted butter
1 egg
chocolate chips (a few dropped in ontop each pancake as they are on the griddle)

**Mix together and cook on griddle

TOPPING: Cool Whip and Vanilla pudding----folded together
Can use syrup, but they are especially good with a vanilla pudding/cool whip mixture
Make vanilla pudding according to pkg and whisk for a few min. Let it set up in fridge.
Mix COOL WHIP and Vanilla Pudding in a bowl and serve on top pancakes.

Herb-Rosemary Focaccia Bread (Macaroni Grill Bread)

** Recipe from Whitney McAdams (ourbestbites.com)
1 c. warm (105-115 degrees Fahrenheit) water
1 Tbsp. active dry or bread machine yeast
1 Tbsp. white sugar
1 tsp. Kosher salt, plus more for sprinkling
2 Tbsp. olive oil, divided
2 Tbsp rosemary (dried or fresh), divided
1/4 tsp dried oregano leaves
1/4 tsp garlic powder
2 1/4-2 1/2 c. all-purpose flour (divided)

In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 1/2 Tbsp. rosemary, oregano and garlic powder in a medium bowl.

Add flour mixture to yeast mixture along with 1 Tbsp. olive oil. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft sticky dough...try and resist the urge to add too much flour. You want a soft, wet dough.

Cover and allow to rise 45 min- 1 hour or until double in size.

Lightly flour your work surface or spray with nonstick cooking spray and transfer dough onto this surface. Divide in half. Shape each half into a rounded loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.

Heat oven to 375 degrees. Use remaining tablespoon of olive oil to brush over tops of loaves, discarding excess if you have any. Sprinkle with remaining rosemary and some Kosher salt.

Bake for 15-20 minutes or until very lightly golden-brown. Serve immediately (if you can) with olive oil and balsamic vinegar (if you want) and feel your butt get bigger (you will. It just happens. And it’s worth it.)

Flat Bread

** got this recipe from Heidi Andersen

Flat Bread

2 cups water
1 Tbsp sugar
1 Tbsp yeast
4 cups flour
2 tsp salt
2-4 Tbsp butter
Garlic powder
Onion salt
Parmesan Cheese

Combine hot water, sugar and yeast to activate. Once foamy, stir in flour and salt. It will be sticky. Cover with a damp towel and let rise for 30 min. Move dough into a well greased 9x13 pan and press flat with wet hands (this helps avoid dough sticking to your hands) Melt 2-4 tablespoons butter and pour over dough. Sprinkle with garlic powder, onion salt and parmesan cheese. *Let rise another 30 minutes. Bake 400-425 degrees for 20-25 minutes.

*Shortcut: Skip the last 30 minutes of rising time. It will still be yummy, just not quite as fluffy.

**Super Shortcut: Use twice as much sugar and yeast and only let it rise for 15 minutes before baking.

Pan Pizza Directions:
Cut flat bread recipe in half. Allow time to rise, press in 9x13 inch pan, butter edges and sprinkle with seasonings (so the crust tastes good). Bake without toppings at 400 degrees for about 12 minutes. Remove from oven; add sauce, cheese and toppings. Turn oven down to about 375 degrees and bake pizza for about 22 more minutes. (More or less depending on how crunchy you like it.)

Nick's Garlic Toast!

** obviously got this from Nick....I love it when a man tries to make something he just researched to make and he doesnt really cook, but it turns out DIVINE...(its really not fair)! all this prooves is that he can cook...so Jeannette make that guy start cooking dinner for ya! (hehe)

Italian bread (not French)

5 T butter

2 T olive oil

2 garlic pressed or chopped

1 tsp oregano

1 T fresh parsley

sprinkle paparika to cover

Broil on bottom shelf for 5 min

add freshly grated mozzarela cheese and broil for 2 to 3 min on bottom shelf

Lemon Blossoms

So I watched the cooking channel lots while in Idaho.. and Paula Dean made all my wildest LEMON dreams come true...these were devine and really easy! PERFECT for the 4th of July!

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups powdered sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Directions
Preheat the oven to 350 degrees F.

Spray miniature muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel (because they fall apart if you try taking them out with a spoon!)

To make the glaze, sift the sugar into a mixing bowl (I skipped the sifting). Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With tongs, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Orange Pull Aparts!

Ok I love monkey bread....and as a Christmas Morning tradition I make a caramel Rhode rolls, well this year my friend, Allie told me to try it this way and I LOVED IT! That might need to be our new tradition. I am not kidding it was delish!

18 frozen rhodes rolls
1 (3.4) oz vanilla instant pudding
1/4 c sugar
1/2 of an orange's RIND grated
juice from one orange
1/2 c butter

Arrange rolls evenly in the bottom of a greased bundt pan. Mix sugar and dry pudding and sprinkle over the top of the rolls. Combine orange rind and melted butter and spoon over rolls. Squeeze juice from orange all over the rolls. Cover with plastic wrap sprayed with PAM.... and place in fridge overnight. When ready to bake preheat at 350. Bake for 25 to 30 min. I ended up covering the rolls the last 10 min with aluminum so they didnt get to brown on top...just keep an eye on it. Immediately invert the pan onto a serving platter. COOL slightly and than cover with frosting.

FROSTING:
1 c powdered sugar
1 T melted butter
2 T fresh orange juice

thanks Allie...you make all my orange dreams come true! hehe

Bread Bowl Recipe

Lacey's Bread Bowl Recipe (she also said this recipe can be used for anything - bread, cinnamon rolls, pizza crust, etc.)

10 1/2 c. flour
1/2 c. sugar
1 T. salt
3 rounded T. yeast
3 T. liquid soy lecithin
4 c. hot tap water

mix dry ingredients. squirt quarter sized w/lecithin & add water. mix well. makes 4 loaves of bread. raise for 25 min. bake @ 350 for 25 mins.

Pumpkin Chocolate Chip Bread

This recipe was given to me from Mandy Yearsley

1/3 c butter softened
1 1/3 c sugar
2 eggs beaten
1/4 c water
1 c canned pumpkin puree (it is already pureed in the can... look for it)
1 2/3 c flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp cloves
2 c semi sweet chocolate chips

preheat oven to 350,In a mixing bowl with electric mixer cream butter and sugar until light set aside, in another mixing bowl mix eggs,water, and pumpin, mix that well than add creamed butter and mix well. In another bowl mix dry ingredients together. Start adding about the 1/3 of the dry mix to the wet mix and mix well, add another 1/3 and mix until it is all combined. put in chocolate chips. Bake in a greased loaf pan for 55-60 min.

Rolls

Recipe from Courtney (SIL)

1st step: add these to mixer 
1 c scalded milk- put in mixer 
1/2 c butter (slightly or melted)

1 c cold water
1/2 c honey (or sugar) (I used sugar) 
1 1/2 tsp salt (normal salt)
2 eggs

2nd step: Separate bowl: make a yeast blend 

2 T yeast 

1/2 c warm water 

2 T sugar. (Scald in microwave) 

*** Do not add to mixer until u have added 2-3 c flour. 

3rd Step: 

Start adding flour to mixer  add roughly 5 cups total or until doughy. 

Add 2-3 cups flour before you add yeast to mixer

4th step: 
Take out then add flour by kneading. Roll out, cut into circles, dip in butter, roll over, pinch down with 2 fingers
Bake 350 18 min

Caramel Pull Aparts (monkey bread)

recipe from Daelynn Smith

24 Rhodes Rolls, thawed but still cold
1 small box of non-instant (cooked) butterscotch pudding mix
1/2 c chopped pecans (optional)
1 stick of butter
1/2 c brown sugar

Spray bundt pan with nonstick cooking spray. Roll in dry pudding mix. Arrange in pan alternately. Sprinkle reamining pudding mix over top.
Combine brown sugar and butter. Heat together til melted and syrup is formed. Stir well. Pour syrup over rolls.
Cover with sprayed plastic wrap. Let rise till double in size or even top of pan
Remove wrap and bake @ 350 for 30-35 min. Cover with foil the last 15 min.
Do not underbake
Immediately after baking, invert onto a serving platter

Judds Breadsticks

4 cups hot tap water
3 Tablespoons yeast
1/3 c. granulated sugar
3 tsp. salt
8-10 cups flour (I only use 7 cups really than knead in maybe 1 more cup)
melted butter (for brushing) (about 1 stick)
Seasonings (parmesean, garlic salt, etc.)

Mix first 4 ingredients together. Gradually add flour until stiff. Let raise for 1/2 an hour. Roll out into 1/2 inch thick and cut into strips two inches wide with pizza cutter ( I also cut them in the middle because they are super long). Fold into three's and twist, pinching ends. Roll (or brush) in melted butter (about 1/2 of a stick)and place on baking sheet. Sprinkle with garlic salt and parmesean cheese.
I use the green parmesean (because I think it sticks more evenly than fresh) and a little garlic salt w/ parsley. They are extremely big so I usually cut them in half before twisting. Let raise until doubled. Bake at 400 degrees for 15 minutes.
As soon as they come out.....I put the other 1/2 of a stick of butter on the top to make them soft again!