Quick Bread - Holiday Bread Recipes

Discussion in 'Holiday Cooking' started by snowangel00, Oct 10, 2007.

  1. snowangel00

    snowangel00 Santa's Elves

    Post your Quick Bread and Holiday Bread Recipes here

    :grin:
     
  2. Christysue

    Christysue New Member

    Holiday Breads

    Banana Split Bread

    1 cup sugar
    1 egg
    1/2 cup butter
    1 cup mashed bananas (about 2 large)
    3 tbs. milk
    2 cups flour
    1 tsp. baking powder
    1/2 tsp. baking soda
    1 cup chocolate chips
    1/2 cup chopped pecans

    Cream butter and sugar. Beat in egg. In a small bowl combine bananas and milk. Combine flour, baking powder and soda; add to the creamed mixture. Add bananas and mix well. Fold in chocolate chips and pecans. Pour into greased 9x5x3 loaf pan and bake at 350 degrees for 60 to 70 min. A toothpick inserted in center will come out clean. Cool in pan for 10 min. Remove from pan and cool on wire rack.



    Apple Cranberry Bread

    2 eggs
    3/4 cup sugar
    2 tbs. vegetable oil
    1-1/2 cups flour
    1-1/2 tsp. baking powder
    1 tsp. cinnamon
    1/2 tsp. baking soda
    1/2 tsp. salt
    2 cups chopped peeled tart apples
    1 cup cranberries
    1/2 cup chopped walnuts

    Beat together eggs, sugar adn oil. Combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture. Batter will be very thick. Stir in apples, cranberries and nuts. Pour into an 8x4x2 loaf pan caoted with cooking spray. Bake at 350 degrees for 60 to 65 min. until a toothpick inserted in center comes out clean. Cool 10 min. in the pan then remove from pan and cool completely on a wire rack.


    Apricot Cranberry Bread

    2 cups flour
    1 cup sugar
    2 tsp. grated orange peel
    1-1/2 tsp baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 egg
    3/4 cup water
    1/4 cup vegetable oil
    1 cup halved cranberries
    1/4 cup apricot preserves

    In a large bowl combine the first 6 ingredients. In a small bowl beat the egg, water and oil; stir into dry ingredients just until moistened. Fold in cranberries. Pour into greased and floured 9x5x3 loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter swirl with a knife. Bake at 350 degrees for 65 to 70 min. until toothpick inserted in the center comes out clean. Cool in pan for 10 min., remove from pan cool completely on wire rack.
     
  3. patteemom

    patteemom New Member

    Re: Bread/Quick Bread Recipes

    Apple or Pear Bread

    3 cups chopped apples or pears
    1 2/3 cup sugar
    2/3 cup oil
    2 tsp. vanilla extract
    3 eggs
    3 cups flour
    2 tsp. baking soda
    1 tsp. salt
    2 tsp. cinnamon
    1 tsp. ground ginger
    1/2 tsp. ground cloves
    1/2 tsp. baking powder
    maple sryup.

    Heat oven to 350 degrees. Grease muffin, mini loaf, or loaf pan.
    Mix chopped fruit, oil, eggs, vanilla in a large bowl. Stir in remaining ingredients.
    Pour into pans bake for 40 to 50 mintues. Check at 30 mintues.
    Once out of oven drizzle maple sryup over bread.
     
  4. Cathymac

    Cathymac Administrator

    Re: Breakfast - Quick Bread - Holiday Bread Recipes

    Cheery Cherry Christmas Bread
    1 cup sugar
    1/2 c. margarine
    2 eggs
    1 teaspoon soda
    3 tablespoons hot water
    3 bananas, mashed
    2 cups all purpose flour
    1/4 teaspoon salt
    1 6 oz. package chocolate chips
    1 6 oz. jar maraschino cherries, chopped
    1 cup chopped nuts

    Cream sugar, margarine and eggs in bowl until light and fluffy. Add mixture of soda and water; mix well. Stir in bananas, flour and salt; mix well. Add chocolate chips, cherries and nuts. Pour into two 5x9 inch greased and floured loaf pans. Bake at 350 degrees for 45 minutes or until bread tests done. Yield: 24 servings

     
  5. luludou

    luludou Well-Known Member

    Re: Breakfast - Quick Bread - Holiday Bread Recipes

    Fruit and Cheese Quick Breads
    By Brenda Hyde http://www.oldfashionedliving.com/breads.html

    Marmalade Bread
    Ingredients:
    1-3/4 cups all-purpose flour
    1-1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 egg, beaten
    3/4 cup milk
    2/3 cup granulated sugar
    4 tablespoons (1/2 stick) butter, melted
    1 cup orange marmalade (ginger marmalade is nice too)

    Heat oven to 350 degrees. Generously grease a 9x5x3 inch loaf pan with butter. Dust the inside of the pan, bottom and sides, with flour. Lightly tap to remove any excess. Sift the 1-3/4 cups flour along with the baking powder, baking soda and salt into a large mixing bowl. In another bowl, mix together the egg, milk, sugar, melted butter and marmalade until they are mixed well.Pour the egg and marmalade mixture into the flour, folding gently until combined into a batter. Don't over mix, just fold until all the flour is moist. Spoon the batter prepared loaf pan. Bake on the middle rack of the oven until lightly browned and the sides have begun to pull away slightly from the pan. 45 minutes-1 hour. Test with toothpick. Cool bread in pan at least 10 minutes before running a knife blade around the edges, then turn out on rack to cool completely.

    Citrus Quick Bread

    Ingredients:
    1/2 cup vegetable oil
    1 cup granulated sugar
    2 eggs
    1 tsp. lemon, orange, or mango extract
    1/2 cup milk
    1 1/2 cups all-purpose flour
    1 tsp. baking powder
    1/2 tsp. salt

    Preheat oven to 350 degrees. Mix the wet ingredients in a small bowl, and the dry ingredients in a larger bowl. Mix the wet into the dry. Pour into a loaf pan that has been buttered. Bake for 45-50 minutes until sides pull away slightly and the middle tests done. You can also vary this with a tsp. of cinnamon added to the dry ingredients or 1/2 tsp. of ground ginger. 1/4 cup of crushed nuts can also be added to the dry ingredients as well.

    Sweet Potato Pecan Bread

    Ingredients:
    1 1/2 cups granulated sugar
    1 cup crushed or chopped pecans
    1 cup light brown sugar
    2 tsp. baking soda
    1-8 oz. package cream cheese
    1 tsp. salt
    1/2 cup butter
    1 tsp. cinnamon
    4 eggs
    1/2 tsp. allspice
    2 cups mashed sweet potatoes
    1/2 tsp. baking powder
    2 1/2 cups all purpose flour

    Cream sugar, cheese, and butter until well blended and light. Add eggs, one at a time, mixing well after each addition. Blend in mashed sweet potatoes. Add the dry ingredients and mix until just moistened. Pour into two greased and floured bread pans and bake at 350 degrees for about 1 hour and 10 minutes-check after an hour, testing with toothpick. You can use canned sweet potatoes that have been drained and mashed or use fresh sweet potatoes that have been boiled, baked or microwaved and mashed.

    Cheese Quick Bread

    Ingredients:
    2 cups flour
    1 tbsp. granulated sugar
    1-1/2 tsp. baking powder
    1/2 tsp. salt
    1/4 cup (1/2 stick) cold butter or margarine
    2 cups shredded sharp cheddar or Monterey jack cheese
    (for a spicy bread use a pepper cheese!)
    1 cup milk
    1 egg, beaten
    Optional: 1 tsp. seasoned pepper blend

    Preheat oven to 400 degrees. Mix dry ingredients; cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add combined milk and egg; stirring just until moistened. Spoon the batter into a greased and floured 9x5-inch loaf pan. Bake 45 minutes. Cool in pan 5 minutes; remove from pan. Cool on wire rack.

    Ginger Apple Bread

    Ingredients:
    2 cups all-purpose flour
    2 tsp. baking powder
    2 tsp. ground ginger
    1 tsp. salt
    2 large eggs, beaten
    1/2 cup light brown sugar
    1/2 cup vegetable oil
    3 medium tart apples, peeled and chopped
    1/2 cup crushed pecans

    Preheat the oven to 350 degrees F. Grease an 8x4-inch loaf pan Sift together the flour, baking powder, ginger, and salt; set aside. Combine the remaining ingredients and mix well. Add the wet ingredients to dry ingredients. Mix just until blended, but do not over mix or beat the batter. Pour into the prepared pan. Bake the loaf pan for 60-80 minutes or until a tester inserted in the loaves comes out clean. Cool on a rack for 10 minutes before removing from the pans. Notes: You can also use apple pie spice in place of the ginger or 1 tsp.. cinnamon and 1 tsp. ginger.

    Ground ginger, apple pie spice, pepper blends, cinnamon and the extracts are all available from Watkins. Click Here

    About the Author
    Brenda Hyde is the owner and editor of Old Fashioned Living.
     
  6. Lana

    Lana Well-Known Member

    Re: Breakfast - Quick Bread - Holiday Bread Recipes

    The Banana Bread I have tried and my family and coworker say it is a keeper. The Pineapple- Zucchini Bread I am trying today.

    Nutty Banana Bread
    1/2 cup butter, softened
    8 ounce pkg. cream cheese, softened
    1 14/4 cup sugar
    2 eggs
    1 cup bananas, mashed
    1 t vanilla extract
    2 1/4 cup all-purpose flour
    1 1/2 t baking powder
    1/2 t baking soda
    3/4 cup broken pecans
    2 T brown sugar, packed
    2 t cinnamon

    Cream together butter and cream cheese in a mixing bowl, gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas and vanilla. Add flour, baking powder and baking soda, mixing until just moist. In a small bowl, combine pecans, brown sugar and cinnamon. Divide half the banana batter between 2 greased and floured 8" X 4" loaf pan, sprinkle pecan mixture over batter. Pour remaining batter over the top. Bake at 350 degrees for 35 minutes or until a toothpick inserted into center comes out clean.




    Pineapple-Zucchini Bread
    20 ounce can crushed pineapple drained
    1 cup oil
    2 cups sugar
    2 cups zucchini, grated
    3 eggs
    2 t vanilla extract
    3 cups all-purpose flour
    2 t cinnamon
    1 t nutmeg
    1/2 t baking powder
    1 t baking soda
    1 t salt

    Combine first 6 ingredients, mix in remaining ingredients and pour into 2 greased 9"X5" loaf pans. Bake at 325 degrees for one to 1 1/2 hours or until a toothpick tests clean. Makes 2 loaves.
     
  7. Cathymac

    Cathymac Administrator

    Garden Herb Bread Blend

    1/3 c. dried parsley flakes
    1/3 c. dried minced onions ( I use onion powder)
    2 1/2 T. dried basil
    2 !/2 t. dried thyme leaves
    2 1/2 t. dried oregano
    1 1/4 t. garlic powder

    Blend herbs together in bowl. Package in an airtight container or bag. Makes one cup or enough for 6 loaves of bread.

    Bread Recipe:
    3-4 t. Garden Herb Bread Blend
    1 pkg. hot roll mix
    4 T. margarine, divided
    1 egg

    Add Garden Herb blend to dry hot roll mix. Follow instructions on hot roll mix box for mixing, kneading and resting. (You will use 2 T. margarine and the egg here). Shape dough into regular-sized or mini loaves or follow instructions on box for rolls. Allow dough to rise. Bake regular-size bread loaves in greased loaf pans for 35-45 minutes at 350 degrees. Bake mini loaves about 10 minutes less, 25-30 minutes. Brush tops with remaining 2 T. margarine.

    This recipe is from Gooseberry Patch's Christmas book #2. I actually use the bread blend to make toast to serve with spaghetti or lasagna or even soup. I slice French bread into thick slices and place them on a baking sheet. I brush them with melted butter or olive oil, then sprinkle with the blend and bake at 350 degrees about 10 minutes, until toasted. You could also sprinkle some herb blend into some olive oil for dipping the bread in. It's good to keep this on hand...so easy!

    When I have them, I use herbs from my garden that I've dried.
     
  8. sunshine

    sunshine New Member

    * Bread *

    Just a humble loaf of bread,
    But 'twas once a bowl of paste,
    Which, if I left in that condition
    Would have surely gone to waste.

    But, when kneaded, it was changed
    Into something good to eat.
    By some kind and loving hands
    And an interval of heat.

    We, like that loaf of bread,
    Must be "needed" to become
    What the Lord desires of us
    Ere we return back home.

    But we cannot "Need ourselves"
    We must all serve one another
    With kind and loving hands,
    Just like our elder Brother,

    So that when we are subjected
    To that interval of heat,
    We'll be like the loaf of bread;
    Warm and smooth, and smelling sweet.
    - unknown


    And some bread recipes too!

    Poppy Seed Bread
    1 1/2 cups sugar
    1 cup butter or margarine
    3 eggs
    1 1/2 tsp. almond extract
    1 1/2 tsp. vanilla
    3 cups flour
    1 1/2 cups milk
    1 tablespoon poppy seeds
    1 1/2 tsp. baking powder
    1 1/2 tsp. salt
    Preheat 350 degree oven. Combine sugar, butter, eggs, and extracts. Mix
    on medium speed, scrape bowl often until light and fluffy, 2-3 minutes.
    Add remaining ingredients. Beat 1-2 minutes more until mixed. Pour into
    bundt or tube pan. Bake 50-65 minutes until done. Cool 10 minutes.
    Sprinkle with powdered sugar. Slice into medium thin pieces and place on
    serving plate for guests.
    ~*~
    Pistachio Bread
    1 yellow cake mix
    1 box instant pistachio pudding
    1/4 cup oil
    1/2 pint sour cream
    4 eggs
    1/4 cup water
    Mix all ingredients with a mixer until blended. In another bowl mix
    these ingredients:
    1 cup brown sugar
    1 cup crushed walnuts or pecans
    1 tsp. cinnamon
    Great Breads
    This makes two loaves. Preheat oven to 350 degrees. Butter pans. Start
    with a layer of the bread mixture, then sprinkle on the nut mixture,
    another layer of bread mixture, and at the end sprinkle the top with the
    nut mixture and marble it all with a knife through the batter. This does
    not have to be exact as far as the layers as long as you distribute it
    in both loaves and then marble. Bake for one hour; or when toothpick
    comes clean.
    ~*~
    Coconut Bread
    1/4 lb. butter or margarine
    1 cup sugar
    2 eggs
    2 tsp. coconut extract
    8 oz. sour cream
    1 cup coconut
    2 cups flour
    1 tsp. baking powder
    1 tsp. baking soda
    Cream together butter and sugar. Beat in eggs and extract. Mix in sour
    cream. Add coconut and mix well. Stir flour, baking powder, and baking
    soda together. Add to batter, mix well. Put batter into lightly greased
    loaf pan and bake at 350 degrees for 45 to 50 minutes until done.
    ~*~
    Milk and Honey Bread
    1/2 cup honey
    1 cup milk
    3 tablespoons melted butter
    1 1/2 cups flour
    1/2 cup sugar
    3 tsp. baking powder
    1 tsp. salt
    3/4 cup chopped pecans
    1 egg, beaten
    Preheat oven to 350 degrees. Butter loaf pan. In medium saucepan,
    combine 1/2 cup honey and milk, Stir over medium heat until honey
    dissolves. Stir in melted butter. Set aside to cool. Sift flour, sugar,
    baking powder and salt into large mixer bowl. Add pecans and toss to
    coat. Set aside. Whisk egg into cooled milk mixture. Add to flour
    mixture. Beat at medium speed just until blended. Pour into pan and
    smooth top. Bake for 65-75 minutes until toothpick comes clean from
    center. Cool on rack 10 minutes, Remove and cool again on rack.
    ~*~
    Applesauce Date-nut Bread
    3/4 cup chopped walnuts
    1 cup chopped dates or raisins
    1 1/2 tsp. baking soda
    1/2 tsp. salt
    1 cup applesauce
    3 tablespoons oil
    1 1/2 cups flour
    1 cup sugar
    2 eggs
    1 tsp. vanilla
    In large bowl, mix nuts, dates, baking soda, salt, applesauce and oil,
    and let stand 20 minutes. Add the flour, sugar, eggs and vanilla and mix
    well after it rests. Pour batter into sprayed 9x5 loaf pan, and bake 1
    hour or until knife comes clean. Cool 10 minutes and remove. Make 1
    loaf.
    7 grams fat, 17 milligrams cholesterol.
    ~*~
    Herb Bread
    1 1/3 c. water
    3 Tbsp. dry milk
    1 1/2 tsp. salt
    3 Tbsp. sugar
    3 Tbsp. shortening
    3 3/4 c. white bread flour
    1 1/2 tsp. each dried basil, oregano and thyme 2 tsp. yeast
    Measure ingredients into pan in order given for your bread machine
    instructions. Put on the 2 pound setting.
    ~*~
    Cheese and Chive Bread
    Makes 1-1/2 pound loaf
    2/3 cup (5-1/2 ounces) water
    2 tablespoons oil
    1 tablespoon honey
    1 cup (4 ounces) shredded cheddar cheese 2 large eggs
    3 1/2 cups bread flour
    1/4 cup powdered milk
    2 tablespoons dried chives or 1/4 cup fresh snipped 1/2 teaspoons salt
    2-1/2 teaspoons active dry yeast
    Put all the ingredients in the inner pan in the order your machine calls
    for. Select 1 1/2 pound setting.
     
  9. Cathymac

    Cathymac Administrator

    Ooohhh...Coconut bread! How fabulous does that sound? The cheese and chive sounds great too. I think I'll try them soon!!! Thanks!
     
  10. luludou

    luludou Well-Known Member

    The coconut bread must be divine!!!! thanks!
     
  11. Pam Spaur

    Pam Spaur Well-Known Member

    My daughter found this on line last year. Super easy or I wouldn't make it.

    Quick Bread

    3 c self rising flour
    1/2 tsp cinnamon
    12 oz beer or fizzy liquid (coke, sprite, etc.)

    Mix together and put in sprayed loaf pan. Bake 350 for about 50 minutes or so. Melt a couple of tablespoons of butter, brush on top of loaf, return to oven for about 5 minutes.

    You are limited only by your imagination. I have added dried cranberries, chopped pecans and orange peel to the mix. This is by far my fave. I have added shredded zucchini and chocolate chips~not the greatest. I have also added some Tastefully Simple Dried tomato and garlic pesto mix. YUMMO!

    Experiment and have fun with it. It is good served with chili (the pesto bread); the cranberry is good for breakfast. Oooo toasted it is wonderful.

    Enjoy.

    I have made mini loaves and put them in gift baskets for the holidays, too.
     
  12. ejagno

    ejagno Well-Known Member

    Gingerbread Mini Loaves
    Makes 10 loaves

    10 C. Bread Flour
    2 T. ground ginger
    4 tsp. ground cinnamon
    2 tsp. salt
    1 tsp. ground allspice
    1 tsp. baking soda
    2 C. molasses
    2 C. water
    2 C. butter (not salted, real butter)
    1 1/3 C. granulated sugar
    4 large eggs
    2 oz. jar crystallized ginger, chopped finely

    1. Preheat oven to 350º.
    2. Combine flour, ground ginger, cinnamon, salt, allspice & baking soda in a large bowl.
    3. Combine molasses and water in a small pot over medium heat until blended.
    4. In a large bowl mix butter and sugar until creamy; add eggs, one at a time until well mixed.
    5. Slowly add flour mixture to butter mixture alternating with the molasses until all is blended. Once mixed, add crystalized ginger.
    6. Divide mixture into 10 little foil mini loaf pans approx. 5.63x3.19x1.95. *** I bought mine at Wal Mart and they come 5 per pack.***
    7. Bake for 30 minutes. Test with toothpick for doneness.
    8. Cool on wire rack.
    **May be made ahead of time and frozen. I flash froze mine and vacuum sealed the loaves without the pans.***

    I kept one out and put a simple cream cheese frosting with holiday sprinkles and this is definitely going to be an amazing addition to my 2011 holiday menu.

    I found the original recipe in the October 2011 Paula Deen's Special Collector's Issue Holiday Baking. I live with an Exec. Chef so of course he has to tweak every recipe to his cajun tastebuds and this is the final outcome. It is absolutely wonderful for a small family treat and excellent for gift giving.

    Enjoy!
     
  13. CheeryChick

    CheeryChick Member

    Egg Nog Bread
    Source: http://allrecipes.com/recipe/15913/eggnog-quick-bread/
    Prep: 20 min.
    Cook Time: 40 min.
    Makes 1 loaf of bread.

    - 2 eggs, beaten
    - 1 C eggnog
    - 2 tsp. rum-flavored extract
    - 1 C granulated sugar
    - 1 tsp. vanilla extract
    - 1/2 C butter, softened
    - 2 1/4 C all-purpose flour
    - 2 tsp. baking powder
    - 1/2 tsp. salt
    - 1/4 tsp. ground nutmeg

    1. Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
    2. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
    3. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
    4. Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.
     
  14. cmerth

    cmerth Well-Known Member

    AuntJamelle and MrsSoup like this.
  15. AuntJamelle

    AuntJamelle Well-Known Member

    This is a great recipe for the holidays! Have made oh so many times!

    Herb Cream Cheese Crescents

    1 Tb Dried Chives

    1 Tsp Dried Dill

    2 small Garlic Cloves, minced or pressed (Or Garlic Powder to taste, perhaps ½ tsp to start)

    Onion Powder to taste, ½ tsp or so, to taste as desired!

    ½ tsp Dried Parsley or 1 T Fresh

    ½ t black pepper

    8 oz Cream Cheese, Softened

    1 box Puff Pastry Sheets, thawed in fridge overnight

    Flour for rolling out dough

    1 Egg or ¼ cup Milk for brushing on before baking


    Mix herbs with softened cream cheese. Open package of puff pastry, cover one with damp towel. Roll out other sheet of puff pastry on floured surface until it is as large as possible without making dough so thin it starts to tear if you try to pick it up/roll it up. Can flip dough over at least once during this process, usually more toward the beginning before it gets too big, sprinkling more flour as needed, dough should roll out easily since it was thawed.

    Use half of cream cheese mixture to cover entire rolled out sheet of dough, you can leave a ½” margin free of cream cheese around edges. (Offset spatula works best for this, or back of a larger spoon)

    Cut into 3 long rectangles. (Pizza cutter works great for this) Cut each rectangle into 3 squares. Cut each square into 2 triangles.

    Roll up each triangle starting at wide end. Form into crescent and place on parchment paper lined baking sheet.

    Repeat with other puff pastry sheet.

    Once all crescents are formed they can be covered and placed in fridge until time of baking.

    Brush with egg wash (one egg mixed with 1 T water) or a little milk just prior to popping in oven to get a better golden brown color on baked crescents.

    Oven = 400

    Bake approx. 10 -12 minutes or until just golden brown.
     
    PamelaG likes this.
  16. AuntJamelle

    AuntJamelle Well-Known Member

    Beef Stuffed Crescents

    1 lb ground beef

    1 can (4 oz) chopped green chiles

    1 pack (8 oz) cream cheese, cubed

    ¼ tsp ground cumin

    ¼ tsp chili powder

    3 tubes (8 oz each) refrigerated crescent rolls

    Directions

    1. In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add cream cheese, cumin and chili powder. Stir until cream cheese melts and mixes in with meat. Cool slightly.

    2. Preheat oven to 375°. Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up.

    3. Place point side down 2 in. apart on ungreased baking sheets. Bake 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.
    NOTES: Have I mentioned how much I love parchment paper? Wax paper is a close second, but parchment paper is non stick AND you can put it in the oven.

    To make larger rolls I pull off two sheets of either paper. I spritz them both with cooking spray. I put the first crescent roll down on a spritzed side of paper and top with the other paper. Sort of a spritz sandwich. Then use a rolling pin or side of drinking glass to roll the dough out a little bigger. Don’t go too thin but you’ll gain some real estate. Which is good - because then you can use more filling. Repeat for all the crescents.

    Let’s be honest here - the finished “crescent” is more like a blobbish bundle when I’m finished. I figure it’s more important to seal up the pastry over the filling then have a pretty shape. I would bake these on parchment lined cookie sheets if you can.

    These are really good! Prize winning recipe and all that. Everyone has always loved them!
     
    PamelaG likes this.
  17. AuntJamelle

    AuntJamelle Well-Known Member

    These are pretty much hands-down the most-delicious dinner rolls you’ll ever eat. And best of all? You can make up a batch ahead of time and then just pull out, thaw, and bake as many as you need for dinner. (They can be baked right away too if you prefer!)

    Make-Ahead Butterhorns

    • 2 Tablespoons dry yeast, heaping

    • 1/3 cup warm water (110-115 degrees)

    • 9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)

    • 2 cups warm milk (110-115 degrees)

    • 1 cup butter, melted

    • 1 cup sugar (we substituted sucanat)

    • 6 eggs

    • 2 teaspoons salt

    • 3-4 Tablespoons butter, melted
    In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.

    Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)

    Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

    Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.

    Cut each circle into 8 pie-shaped wedges.

    Roll up each wedge from wide edge to tip of dough and pinch to seal. Place rolls, top down, on parchment lined baking sheets and let rise until doubled in size. bake at 375 until lightly browned, about 8-10 minutes. Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

    To freeze: Instead of letting shaped rolls rise again, place them on wax paper (or parchment paper) lined cookie sheet. Freeze until hard. Place in freezer bags and keep frozen until needed.

    To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake as directed above.

    This recipe makes a ton so feel free to cut in half if making them all right away. Or make some and freeze some. I would use within a month or so - too long and they don’t seem to rise as well.
     
    PamelaG likes this.
  18. AuntJamelle

    AuntJamelle Well-Known Member

    Sausage Bread

    Ok, #truthtime. Filled breads are tricky. It can be hard to know when the very inside is cooked all the way - the outside can look totally done and the middle can still be doughy. Less filling makes it easier to avoid this - as tempting as it is to pile things on.

    An instant read thermometer inserted into the middle of the loaf should read about 190-200 degrees when it’s done. Check a few spots to make sure you aren’t just reading the temp of the meat or cheese or something.

    Cover the bread loosely with a sheet of aluminum foil if the outside is getting really brown and it’s not done cooking yet.


    1 loaf Rhodes frozen bread dough, thawed overnight in fridge

    1/4 lb cooked ground beef

    ¼ lb cooked pork sausage

    Onion powder to taste

    Oregano to taste

    Basil to taste

    8 oz Mozzarella Cheese (Or whatever you have!)

    Egg White

    Parmesan Cheese


    Take thawed dough and press out in as large a rectangle as possible without pulling holes in the dough. Just kind of pull it, and “encourage” it into a rectangle shape. You can use a rolling pin to move things along once you get it started.

    Sprinkle dough with meats, cheese and spices to within 1 inch of each edge. Fold in short edges, roll up and place seam side down on parchment paper lined baking sheet.

    Brush loaf with egg white and sprinkle with parmesan and additional spices if desired.

    Bake at 350 for 40-45 minutes.
     
    PamelaG likes this.

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