1/2 cup raisins
1 egg
3/4 cup milk
1 1/2 cups bran cereal (such as Kellogg's All-Bran® Original Cereal)
1 cup whole wheat flour
1 teaspoon baking soda
1/2 tsp baking powder
1 teaspoon ground cinnamon
2 tablespoons melted butter
1 apple, cored and shredded
1 ripe banana, mashed
1/2 cup honey
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper cupcake liners.
Beat the egg with milk in a bowl, and mix in the bran cereal and raisins. Let the mixture stand until the cereal absorbs the liquid, about 5 minutes. Gently mix in the flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few times to mix.
Spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
What I did: I doubled the recipe and put them in the freezer. I pull out a couple at a time as needed and microwave them. This recipe is pretty flexible, so use what you have. I don't like raisins, so I used craisins. I used 2 bananas, and no apples. Used some brown sugar instead of honey. I think I also threw in a little plain yogurt. I think I will use honey next time though, b/c they needed some more sweetness - we've been putting honey on them.
Source: original recipe was "Roxie's Bran Muffins" from http://www.allrecipes.com/
Showing posts with label breads. Show all posts
Showing posts with label breads. Show all posts
Monday, June 21, 2010
Wednesday, April 7, 2010
BBQ Chicken Braid
Don't let all the dough rising and braiding scare you! This isn't hard and it's so yummy!
*Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference – simply add more or less to your liking.
*Makes 2 large braids
1 recipe French Bread Rolls
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
Preheat the oven to 400 degrees.
After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.
Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough.
Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.
Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.
Braid How-To With one half of the french bread roll recipe, flatten or roll the dough out to about 11X17 inches. I roll it out directly on my silpat baking mat for easy measuring and then transferring to a rimmed baking sheet. If you don’t have a silpat liner, use parchment paper or press the dough directly onto a lightly greased rimmed baking sheet.
After the dough is rolled out, start cutting strips along each side, leaving a wide strip, about 3-inches across, in the middle. I use my pizza cutter to speed through this step.
*Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference – simply add more or less to your liking.
*Makes 2 large braids
1 recipe French Bread Rolls
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
Preheat the oven to 400 degrees.
After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.
Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough.
Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.
Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.
Braid How-To With one half of the french bread roll recipe, flatten or roll the dough out to about 11X17 inches. I roll it out directly on my silpat baking mat for easy measuring and then transferring to a rimmed baking sheet. If you don’t have a silpat liner, use parchment paper or press the dough directly onto a lightly greased rimmed baking sheet.
After the dough is rolled out, start cutting strips along each side, leaving a wide strip, about 3-inches across, in the middle. I use my pizza cutter to speed through this step.
After the strips have been cut, layer all of the ingredients down the center strip and start braiding by folding alternate strips across and pressing them down to stick.
As you get to the end, you’ll likely be wondering how to finish this whole thing up.
Keep braiding like normal until you have two final strips extending one from each side.
Fold one side over and press it into the other strip.Grab the final extending strip and bring it over to lay across the bottom of the braid and gently press it into the dough on the other side. It won’t look perfect, but that’s ok.
Then, using your fingers, pinch the dough together to seal the long seam at the bottom of the braid and any other small seams you may see. It may look a bit lumpy but I promise you won’t care once it is baked to golden perfection.Finally, pick up the silpat or parchment paper and transfer it to the baking sheet. Ready to bake!
What I did: Two braids was plenty for my family! (2 adults & 2 toddlers) Although, I was suprised that it reheated well in the oven the next day- I was afraid the bread would be soggy. But if you also have a small family, maybe make 1 braid and then make the rest of the dough into rolls then bake them and freeze them for another day.
Source (including photos): www.melskitchencafe.com
Friday, April 2, 2010
French Bread Rolls
This is not my favorite roll recipe, BUT it is very simple and seems to be pretty foolproof, so it would be good practice if you haven't made bread or rolls very much. It's also great b/c there are no eggs, milk, or honey - so you can have fresh rolls even when you are out of those things or are allergic to them.
My next post is going to be a recipe that uses this dough also.
French Bread Rolls
adapted from allrecipes.com
*Makes about one dozen rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.
*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.
What I did: I used about 1/2 whole wheat flour and half white flour. This makes 12 very large rolls - like for sandwiches. So if you want them more for dinner rolls, just make them smaller - maybe 18 rolls instead of 12?
Source: www.melskitchencafe.com
My next post is going to be a recipe that uses this dough also.
French Bread Rolls
adapted from allrecipes.com
*Makes about one dozen rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.
*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.
What I did: I used about 1/2 whole wheat flour and half white flour. This makes 12 very large rolls - like for sandwiches. So if you want them more for dinner rolls, just make them smaller - maybe 18 rolls instead of 12?
Source: www.melskitchencafe.com
Monday, October 12, 2009
Carrot Pumpkin Cheesecake Muffins
1 package (8 ounces) cream cheese, softened2 eggs
2 tablespoons sugar
1 tablespoon lemon juice
1 package (14 ounces) pumpkin quick bread and muffin mix (such as Pillsbury)
1 cup shredded carrots
3/4 cup milk
1/2 cup raisins (no thanks, I left these out...)
2 tablespoons vegetable oil
1/2 cup chopped pecans
3 tablespoons butter, softened
1. Heat oven to 350°. Spray a 12-cup muffin pan with nonstick cooking spray.
2. In a medium-size bowl, beat cream cheese, 1 egg, sugar and lemon juice until smooth.
3. Set aside 1/2 cup of muffin mix for topping. Place rest of mix in large bowl. Add remaining egg, carrots, milk, raisins and oil. Stir until well blended.
4. Fill each muffin cup with 1/4 cup of batter. Spoon 1 heaping tablespoon of cream cheese mixture over top of each muffin.
5. In a small bowl, combine reserved muffin mix, pecans and butter. Mix with fork until crumbly. Sprinkle evenly over the cream cheese in each muffin cup.
6. Bake at 350° for 25 minutes. Remove from oven and cool muffins in pan for 15 minutes. Gently lift muffins out of pan and cool completely.
Source: Family Circle June 2009 page 228
Thursday, November 20, 2008
90 Minute Rolls
4-5 cups flour
3 TB sugar
1 tsp salt
2 pkg yeast ( 1 pkg = 2 1/4 tsp)
1 cup milk
1/2 cup water
1/4 cup butter
1. Combine 3 1/2 cups flour, sugar and salt in mixer bowl.
2. In another bowl dissolve yeast in 1/2 cup warm water.
3. Combine milk and butter, warm to 120 degrees. Add milk & butter mixture to yeast.
4. Gradually add liquid mixture to flour mixture in mixer bowl 1/2 cup at a time. Then add remaining 1/2 - 1 1/2 cups of flour as needed.
5. Knead for 10 minutes until smooth & elastic.
6. Put in greased bowl and grease top, then cover with warm, damp towel. Place bowl in a sink of warm water and let rise 15 minutes.
7. Punch down & shape dough into 24 rolls (about the size of a golf ball), place in a greased 9x13 pan, cover and let rise in 90 degree oven 15 minutes until double.
8. Bake 12 minutes at 425. Turn out onto cooling rack after removing from oven.
What I do: I use about 1 1/2 cups wheat flour and the rest white. I have never actually made these in 90 minutes. I can't set my oven to 90 degrees, so they just rise on the counter and that takes more than 15 minutes to get them to double, depending on how warm the kitchen is.
Source: this is the recipe my mom always used. I'm not sure where she got it.
3 TB sugar
1 tsp salt
2 pkg yeast ( 1 pkg = 2 1/4 tsp)
1 cup milk
1/2 cup water
1/4 cup butter
1. Combine 3 1/2 cups flour, sugar and salt in mixer bowl.
2. In another bowl dissolve yeast in 1/2 cup warm water.
3. Combine milk and butter, warm to 120 degrees. Add milk & butter mixture to yeast.
4. Gradually add liquid mixture to flour mixture in mixer bowl 1/2 cup at a time. Then add remaining 1/2 - 1 1/2 cups of flour as needed.
5. Knead for 10 minutes until smooth & elastic.
6. Put in greased bowl and grease top, then cover with warm, damp towel. Place bowl in a sink of warm water and let rise 15 minutes.
7. Punch down & shape dough into 24 rolls (about the size of a golf ball), place in a greased 9x13 pan, cover and let rise in 90 degree oven 15 minutes until double.
8. Bake 12 minutes at 425. Turn out onto cooling rack after removing from oven.
What I do: I use about 1 1/2 cups wheat flour and the rest white. I have never actually made these in 90 minutes. I can't set my oven to 90 degrees, so they just rise on the counter and that takes more than 15 minutes to get them to double, depending on how warm the kitchen is.
Source: this is the recipe my mom always used. I'm not sure where she got it.
Subscribe to:
Posts (Atom)