Find Recipes Instantly! (Type the Recipe name or any Ingredient) Brown Bread (Thanksgiving) 2 cups milk 1/2 cup white sugar 1/2 cup molasses 1 1/2 cups whole wheat flour 1 1/2 cups bread flour 1/2 teaspoon salt 1 teaspoon baking soda 3 teaspoons baking powder Directions 1 Butter and flour two 9x5 inch bread pans. Preheat oven to 350 degrees F (175 degrees C). 2 In a small bowl combine milk, sugar and molasses. 3 Mix together whole wheat flour, regular flour, salt, baking soda and baking powder. Add to milk mixture and mix well. 4 Pour mixture into bread pans. Bake for 45 minutes. Grilled Bread 1 large loaf of Italian bread olive oil coarse Kosher salt and freshly-ground black pepper Slice loaf diagonally into 1/2" slices. Brush both sides of each slice with olive oil. Salt and pepper one side. Grill over medium coals until toasty (30 seconds - 3 minutes, depending on the heat and distance from coals). Check frequently to avoid burning. Flip and grill other side. Serve plain or with Roasted Garlic Heads and New Potatoes with Rosemary (squeeze garlic onto bread and spread like butter). Biscuit bites Ingredients. 1 tube(12OZ) refrigerated biscuits 2 TBLS. grated parmesan cheese 1 tsp. onion powder Cut each biscuit into thirds. Place on a greased baking sheet, Combine parmesan cheese and onion powder, sprinkle over biscuits. Bake at 400' for 7-8 min. or till golden brown. YIELD: 5 servings. Cheddar Beef Pull-Apart-Bread 2 (11 ounce) packages STOUFFER'S® frozen Creamed Chipped Beef, defrosted 2 cups shredded Cheddar cheese 1 (8 ounce) can water chestnuts, drained and chopped 1/4 cup chopped green onion 2 teaspoons CROSSE & BLACKWELL® Worcestershire Sauce 3/4 teaspoon onion powder 1/2 teaspoon hot red pepper sauce 1/4 teaspoon salt 1 (1 pound) loaf unsliced Italian bread Directions 1 COMBINE Creamed Chipped Beef, 1 1/2 cups Cheddar cheese, water chestnuts, green onion, Worcestershire sauce, onion powder, pepper sauce and salt in large bowl. Slice bread three times vertically and approximately every 1 1/2 inches horizontally to within 1/4' of bottom crust. Bread will have a 'checkerboard' appearance. 2 STUFF all cuts in bread with Creamed Chipped Beef mixture. Wrap bread in aluminum foil, keeping top exposed. Sprinkle remaining cheese on top of stuffed bread. 3 BAKE in preheated 400 degrees F. oven for 35 to 40 minutes or until bread is browned and crispy. Dilly Buns These rolls make up twice as fast as traditional yeast rolls because they need only one short rising. 2-1/2 to 3 cups all-purpose flour 1 package fast-rising active dry yeast 2 teaspoons dillseed 1/4 teaspoon baking soda 1 cup cream-style cottage cheese 1/4 cup water 2 tablespoons margarine or butter 2 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg 1 beaten egg 1 tablespoon water Fresh dill sprigs (optional) 1. Combine 3/4 cup of the flour, the yeast, dill seed, and baking soda in a large mixing bowl. 2. Heat and stir cottage cheese, the 1/4 cup water, margarine or butter, sugar, salt, and pepper in a medium saucepan until warm (120 degrees F to 130 degree F) and margarine or butter is almost melted. 3. Add cottage cheese mixture to flour mixture. Add the 1 egg. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can with a wooden spoon. 4. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Cover and let rest for 15 minutes. 5. Shape dough into 18 balls, pulling edges under to make smooth tops. Place balls about 2 inches apart on greased baking sheets. Cover and let rise in a warm place until nearly double (20 to 30 minutes). 6. Combine beaten egg and the 1 tablespoon water. Top each bun with a dill sprig, if desired; brush with egg mixture. Bake in a 375 degree F oven about 12 minutes or until golden. Makes 18. To make cloverleaf rolls: Lightly grease eighteen 2-1/2-inch muffin cups. After the 15-minute rest, shape dough into 54 balls. Place three balls in each muffin cup. Let rise and bake as directed. Makes 18. Make-ahead tip: Bake rolls as directed. Cool on wire racks. Place in freezer container and freeze up to 3 months. Thaw at room temperature about 1 hour. Egg nog bread with glaze 2 1/4 c.gold medal all purpose flour 3/4 c.sugar 1 c.eggnog 1 1/2 TBLS.water plus 1 tsp.rum extract 3 TBLS.vegetable oil 31/2 tsps.baking powder 1/2 tsp.salt 1/4 tsp.ground nutmeg 1 egg 1/2 c.pistachio nuts or slivered almonds,if desired. Rum glaze below.Heat oven to 350'.Grease bottom only of loaf pan.81/2X41/2X21/2 IN OR 9x5x3in.Mix all ingredients except nuts and rum glaze.Beat 30 seconds with spoon.Stir in nuts.Pour into pan.Bake 55 to 65 minutes.or till toothpick inserted comes out clean,cool slightly.Loosen sidesof loaf from pan,remove from pan to wire rack.COOL completely.Drizzle rum glaze over bread.Sprinkle with additional ground nutmeg and nuts if desired.YIELD:1 LOAF(24 slices)RUM GLAZE:Mix 1/2 c.powdered sugar,2 tsp.eggnog and 1 tsp.rum until smooth enough to drizzle.Or subsitute 1 tsp.eggnog and 1/2 tsp.rum extract for the rum.125 calories per slice,25 from fat. Chocolate Tea Bread 1/4 cup butter, softened 2/3 cup sugar 1 egg 1-1/2 cups flour 1/3 cup cocoa 1 tsp baking soda 1/4 tsp salt 1 cup buttermilk 3/4 cup mini chocolate chips Cream butter, sugar and egg in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture. Beat on low speed just until blended; stir in chocolate chips. Pour into greased 8-1/2x4-1/2x2-1/2 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or until cake tester comes out clean. Remove from pan and cool on wire rack. Thinly slice and serve on platter with tea. Lavender Tea Bread Ingredients: 3/4 cup milk 2 Tbsp. dried lavender flowers, finely chopped, or 3 Tbsp. fresh chopped flowers 2 cups all-purpose flour 1 1/2 tsp. baking powder 1/4 tsp. salt 6 Tbsp. butter, softened 1 cup sugar 2 large eggs Grease a 9x5x3 inch loaf pan. Preheat oven to 325 degrees. Heat milk with lavender almost to a boil, then steep until cool. Mix flour, baking powder and salt together in bowl. In another bowl cream butter and gradually add sugar, then eggs, one at a time, beating until light and fluffy. Add flour mixture alternately with lavender milk, in three parts. Mix until batter is just blended, do not overbeat. Pour into prepared pan and bake for 50 minutes, or until toothpick inserted in center comes out clean. Let cool in pan 5 minutes, then remove to a wire rack to cool. When completely cool, drizzle with a simple sugar glaze or sprinkle with confectioners' sugar. Garnish with sprigs of fresh lavender. Mini Lemon Tea Breads Ingredients: 2 large lemons 2 1/4 cups flour 1 1/2 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 3/4 cup (1 1/2 sticks) margarine or butter 3 large eggs 1/2 cup milk Preheat oven to 350 degrees. Grease ten 4"x2 1/4" loaf pans. From lemons, grate the peel and squeeze 1/4 cup lemon juice. In large bowl, mix all-purpose flour, sugar, baking powder and salt. With pastry blender or two knives butter until mixture resembles coarse crumbs. Stir in 1 tablespoon lemon peel. In bowl beat eggs, milk and lemon juice; stir into flour mixture just until flour is moistened. Spoon evenly into pans; top with remaining lemon peel. Place loaf pans on a baking pan for easier handling. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks. Notes: You can use one 9"x 5" loaf pan and bake 1 hour and 10 minutes or until toothpick comes out clean. Peach Tea Bread 2 1/2 cups flour 1 cup sugar 1 tbsp. baking powder 1/2 tsp. salt 1/4 tsp. nutmeg 1 1/2 cup finely chopped fresh peaches 1 tbsp. lemon juice 1/3 cup oil 1/3 cup milk 2 tsp. vanilla extract 2 large eggs 1/3 cup finely chopped pecans Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In another bowl, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do not overbeat. Fold in peaches and nuts. Spoon into greased pan. Bake for 55 to 60 minutes or until top is golden brown and center springs back when lightly touched, or test for doneness with a toothpick. Cool in pan on wire rack for 10 minutes. Serve warm.