Buttermilk Biscuits

Buttermilk Biscuits

Recipe from somewhere online

1/2 Cup butter

1/4 Cup club soda

1 Egg

3/4 Cup buttermilk

4-5 Cups Bisquick

Mix ingredients together until dough forms. Flatten out dough to 1 inch thickness. Cut out with a circular cutter (I used a cup) abotu 2 inches in diameter. Place on cookie sheet and cook at 450 for 10-13 minutes (until tops are lightly browned).

Pumpkin French Toast

Pumpkin French Toast

Recipe from superhealthykids.com

5 Slices whole wheat bread

3 Eggs

1/3 Cup pumpkin puree

1 Tbsp milk

1/2 tsp pumpkin pie spice (cinnamon, nutmeg, and cloves)

1 tsp vanilla

Mix all ingredients together, except bread. Soak both sides with egg mixture. Heat skillet. Cook bread on hot skillet until no longer show wet eggs. Top with syrup. (We used Tyson's Almond Syrup found here.)

Mom's Muffins

Cinnamon Sugar Muffins

Recipe from my mom

1 Egg

3/4 Cup milk

1/2 Cup vegetable oil

2 Cups flour

1/3 Cup sugar

3 tsp baking powder

1 tsp salt

Butter, melted

Cinnamon-sugar mix

Heat oven to 400. Grease 12 medium muffin cups. Beat eggs. Stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake about 20 minutes. Immediately remove and dip in melted margarine and then a cinnamon sugar mixture.

Chicken Alfredo Pizza and Pizza Dough Recipe

Chicken Alfredo Pizza
Recipe from Liz Cox

Pizza Crust (only use 3/4 of dough and use the rest for bread sticks):

1 Tablespoon yeast
1 teaspoon sugar
1/2 teaspoon salt
1 Cup water
2 Tablespoon oil
3 cups flour
Italian seasoning and fresh garlic (optional)

Mix ingredients together, rise once in a warm place. Spray pizza stone or pan with pam and then dust with cornmeal. Form pizza crust.


Alfredo Sauce:

1/4 cup butter
2/3 cup heavy whipping cream (evaporated milk also works)
salt
nut meg
1 cup parmesan cheese

Melt butter, add cream and cook until boiling, stirring. Boil for a couple of minutes, add salt and nutmeg. Turn off heat and stir in cheese.


Pizza Topping:

1-2 boneless chicken breasts, cubed or tsrips
1/2 bag of baby spinach (use as much as you want)
1/2 onion largely diced
2 cloves minced garlic

1-2 fresh tomatoes, sliced
Mozzarella Cheese

Put a little oil in frying pan, cook chicken until completely cooked. Add garlic and onions until tender. Add spinach and heat through.


Assemble:

Make pizza by spreading Alfredo sauce on uncooked pizza crust, add pizza topping, top with grated cheese (mozzarella or any other kind). Lay down sliced tomatoes and add a little bit more cheese.

Bake at 450 degrees for 20 minutes on a pizza stone (or if you don't have a pizza stone, find instructions here).

Banana Bread

Eden: Here...Have some banana bread! It's very good.

Just kidding! MUAHAHA! If you want some, make it yourself!

Banana Bread
Recipe from my mom

1 3/4 Cup flour
2 teaspoons baking powder
1/3 Cup shortening
2 Eggs, well beaten
1/4 teaspoon baking soda
1/2 teaspoons salt
2/3 Cup sugar
1 Cup mashed bananas (3)

Cream shortening and sugar together. Add eggs and beat well. Add dry ingredients alternately with bananas. Beat until smooth (better if you hand mix it and not use beaters). Pour into well greased bread pan. Bake at 350 for 1 hour.

Breakfast Braid Bread (and other fillings)

*I got the breakfast braid bread recipe from the website below. But my mom has long before made chili cheese braid bread which is the same but the filling inside is a can of chili and lots of cheese. When she used her breadstick recipe, it would make two braid breads. So for the second one she would make it a dessert braid bread. She would fill it with some fruit pie filling like cherry, apple, or apricot and then frost the top with homemade frosting. You can also try other things inside like pizza toppings.

Breakfast Braid Bread
Recipe from OurBestBites.com

1 Roll Pillsbury Crescent Recipe Creations (or use mom's breadstick recipe, which will make 2 braid breads, here)
Scrambled Eggs (3-4 eggs, milk, salt and pepper)
4-5 Strips bacon or sausage
1/2 Cup grated cheese, or more...
Hot sauce (optional)

Scramble eggs in a skillet. Since this will cook again in the oven, under cook your eggs. You want them to be cooked enough to hold together, but leave them a bit wet. Cook bacon strips and set aside. (I bake my bacon in the oven. Just lay flat on a foil lined cookie sheet and bake at 400 for about 12 minutes or until crisp)

Next, use a rolling pin and a lightly floured work surface to roll out the crescent dough to about 10 in x 12 in. Lay the eggs down the center of the rectangle, leaving room on both sides and the 2 ends, as pictured below. Top with bacon, cheese, and a couple shots of hot sauce if you want.

Use a pizza cutter to slice even slits on the sides of your rectangle:

Fold over both ends:

Now starting on one end, bring the side pieces in and overlap them. You'll want to alternate- one from the right, then one from the left and so on and so on. Does that make sense?

Keep doing it until you get all the way to the end.
When you get to the end, just tuck where you can to make it pretty!

Then you'll have this pretty little papoose. Yes I just called it a papoose. Isn't it fancy?

Bake according to package instructions. I believe it's 375 for about 15-20 minutes (but who knows, I threw away my package!) It might take a little longer than the package directs because of the way it's braided. And actually, if you want it shiny on top, give it a quick egg wash before you bake. When it's done, it should be golden brown on top. Remove from oven and let cool for about 5 minutes. Slice on a slight diagonal and eat immediately!

*I also put this in the freezable section because recipes like this make me wonder if I could make these into little individual sized ones and stash them away like Hot Pockets (but of course MUCH better than Hot Pockets). This way I don't have to make a WHOLE one of these but instead a few individual ones.

Fresh Tomato Pizza with Avocado (and Pizza Dough Recipe)

*Tips to try: I don't have a baking stone so I looked up tips online to cooking without. Try baking the pizzas on a cookie sheet with parchment paper underneath. After 8 minutes slide the parchment paper off the cookie sheet and put directly on the oven rack for the rest of the cooking. You can also take the parchment paper out from under 2 minutes after the 8 minutes since the parchment paper will get pretty brittle and crispy. This way it is an easy transfer to the oven without the mess of the cornmeal on bottom. This definitely seems worth trying.

*My own thoughts: Oddly enough, I almost wouldn't miss the avocado/lime mixture if it weren't there. A plain tomato pizza would be amazing. You could put other things on top of the oil mixture and sliced tomatoes. I bet mushrooms, olives, bacon pieces, etc. would be great. Or I could always try just squirting some lime juice and chopped cilantro on top.

*Another thought: I hear that you can use feta cheese instead of queso fresco although feta cheese has a stronger taste. I'm not sure the price difference but I'm pretty sure queso fresco is pretty expensive. I would even just try sprinkling on some regular cheese that I have on hand, it's not that much cheese anyway.

Fresh Tomato Pizza with Avocado
Recipe from A Year in a Vegatarian Kitchen
Serves 2-3 people

Pizza dough recipe (found below)
2 Large ripe tomatoes
2 Tablespoons extra-virgin olive oil
2 Medium garlic cloves, minced
1 Medium jalapeno chile, stemmed, seeded, and minced
Cornmeal for sprinkling on pizza peel or baking sheet
Salt
3 Ounces queso fresco or farmer cheese, crumbled (about 3/4 cup)
1 Medium avocado
1 Tablespoon fresh lime juice
1 Tablespoon minced fresh cilantro leaves

1. While the pizza dough is rising, place a baking stone on the lower oven rach and heat the oven to 500 degrees for at lesat 30 minutes. Cut the tomatoes into 1/4 inch thick slices. Place the tomatoes between doubled sheets of paper towels and press lightly to absorb excess moisture. Combine the oil, garlic, and chile in a small bowl.

2. Once the pizza dough has finished rising, cut the dough into two equal pieces. (If cooking two pizzas, double the recipe on top. If cooking one, take the other half of the dough and put into an airtight container and freeze for up to several weeks. Take out of freezer for several hours to thaw.) Turn the remaining half of the dough out onto a floured work surface and shape it into a 12-inch round with your hands. Slide the dough onto a pizza peel or rimless baking sheet that has been dusted liberally with cornmeal.

3. Brush the dough with the oil mixture. Line the dough with slightly overlapping tomatoes, leaving a 1/2 inch border around the edge. Sprinkle the tomatoes with salt to taste and then with the cheese.

4. Slide the pizza from the peel onto the baking stone. Bake until the edges of the crust are nicely browned, 12-15 minutes.

5. Meanwhile, halve, pit, peel, and cut the avocado into thin slices. Gently toss the avocado, lime juice, cilantro, and salt to taste together in a small bowl.

6. When the pizza comes out of the oven, distribute the avocado slices evenly over the top. Cut the pizza into slices and serve immediately.


Basic Pizza Dough
Recipe from A Year in a Vegetarian Kitchen
Makes 2 12-inch pizza crusts

1/2 Cup warm water
2 1/4 teaspoons active dry yeast
4 Cups flour
1 1/2 teaspoons salt
1 1/4 Cups cold water
2 Tablespoons extra-virgin olive oil

1. Place the warm water in a 2-cup measuring cup. Add the yeast and stir with fork to combine. Set aside for 5 minutes.

2. Meanwhile, place the flour and salt in a large food processor and process for several seconds to combine.

3. Add the cold water to the measuring cup. (You can measure this water directly into the cup, stopping once the total amount of the liquid equals 1 3/4 cups). Add the oil and stir with a fork to combine roughly.

4. Turn the food processor on and add the yeast mixture through the feed tube. Continue to process until the dough comes together and forms a smooth ball, about 30 seconds.

5. Pour a little oil into a large bowl and use your hands to grease the bowl. Transfer the dough to the oiled borl and cover tightly with plastic wrap. Set the bowl aside and let the dough rise until doubled, about 2 hours. The dough is now ready to be divided and shaped.

*Other pizza dough recipes. For my mom's recipe, click here. For Rachel's recipe, click here.

Crispy Cornbread

Crispy Cornbread
Recipe from The Mormon Family Cookbook

For thin and crispier:
9x13 pan
400 degrees

For standard:
8x8 pan
425 degrees

8-10 servings

1 Cup flour
3 1/2 teaspoons baking powder
1 teaspoon salt
3 Tablespoons sugar
1 Cup yellow cornmeal
1 Cup milk
1 Egg, beaten
1/4 cup melted shortening
2 Tablespoons butter or margarine, softened

Sift flour, baking powder, salt, sugar, and cornmeal together into a bowl. Combine milk, egg, and melted shortening. Pour into flour mixture and stir just enough to moisten dry ingredients. Do not mix or beat. Bake in a well-greased pan for aout 20 minutes. Brush with soft butter immediately after removing from oven. Bread will be thin and crusty.

*For a pre-made mix, combine dry ingredients and put in a labeled jar with rest of instructions.

Lion House Dinner Rolls

Lion House Dinner Rolls (the way my mom makes them)

2 Cups warm water
2/3 Cup nonfat dry milk
2 Tablespoons dry yeast
1/4 Cup sugar
2 teaspoons salt
1/3 Cup shortening, butter or margarine
1 Egg
5 - 5 1/2 Cups flour or bread flour

Combine water and milk powder, stir until milk dissolves. Add yeast and let sit a few minutes to bubble. Then add sugar, salt, shortening, egg, and 2 cups of flour. Continue adding the four in 1/2 cup increments until forms dough shape (pulls away from edges, not too sticky but careful not to add too much flour). Cover with plastic wrap and let rise until double. Split dough into 3 or 4 sections. Grab one section and on a floured surface roll out dough to form a circle. Spread softened butter on top. Using a pizza cutter, cut dough into 6 or 8 slices. Roll each slice to form a cresant shape. Line rolls on a cookie sheet. Continue with other sections. Butter tops (or wait and butter the tops after they come out of the oven). Let rise. Bake at 350 for 15-20 minutes or until brown on top.

Navajo Tacos and Indian Fry Bread

*Yes, I realize that this picture makes it look more like a Cafe Rio salad. It tasted really good that way but you don't NEED to add so much lettuce. Mine has on it chili, lettuce, cheese, tomatoes, avocado, tortilla strips, hot sauce (Cholula), and cilantro (most all of which were leftovers from previous meals we had eaten...we were lucky to have such great toppings available.)

Navajo Tacos

Indian Fry Bread (recipe below) or scones
Canned or homemade chili
Shredded cheese (Mexican or cheddar)
Diced tomatoes
Shredded lettuce
Canned corn (optional)
Hot sauce (optional)
Salsa (optional)
Guacamole or avocados(optional)
(any other Mexican type ingredients are optional as well)

Top scones with desired toppings and eat.

*You can also spice up a can of chili if you want by adding things like pieces of cooked chicken, cooked ground beef, green chilies, jalepanos, chipotle peppers, additional spices, etc.


Indian Fry Bread (or Scones)
Recipe from Mom

3 Cups flour
4 teaspoons baking powder
1 1/4 Cup warm water
2 teaspoons salt
2 Tablespoons sugar

Sift all dry ingredients together. Add the liquid all at once and mix together. (The dough will be pretty sticky, it's better this way and then use lots of flour when rolling it out so the flour is mostly on the outside but the inside is still moist.) Let stand 5 minutes. Pinch off a small amount at a time and roll out to 1/8 inch thick on floured board. Deep fry in hot oil, turning once. Lay on paper towels to soak up excess grease. Use with Navajo tacos or with butter and honey or jam.

*For scones, instead of pinching into balls take the whole dough, roll out (not too thin) and use a pizza cutter to slice into scone sized pieces.

Rachel's Bread Sticks (or Pizza Dough)

*I still have yet to make them as good as Rachel does...then again, I've only tried making these in Kansas City...the place where I can never seem to get breads to taste as good as I hope.

Rachel's Bread Sticks (or Pizza Dough)
Recipe from Rachel Terrazas

1 Cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
2 1/2 to 3 Cups flour
1 teaspoon salt
1/4 Cup butter, melted
1/4 Cup mayo
1/4 Cup Parmesan cheese
Italian seasonings of choice (she uses a seasoning mix they have at Costco or maybe try the foccacia bread toppings found here)

Mix together warm water, yeast, and sugar and let sit for 5 minutes until yeast is bubbly. Add 2 cups of flour and mix. Gradually mix in the last 1/2 to 1 cup flour until bread pulls away from edges. Let rise in bowl for 1 hour. Roll out on greased cookie sheet. Mix butter, mayo, Parmesan, and seasonings. Spread onto rolled out dough. Let rise until doubled. Bake at 350 until browned on top (around 10-20 minutes).

Mom's Bread Sticks (or Pizza Dough)

Mom's Bread Sticks (can also be used for Pizza Dough)

1 1/2 Cups warm water
1 Tablespoon yeast
4 Cups flour
1 teaspoon salt (heaping)
1 Tablespoon honey
Butter, melted
Parmesan cheese
Garlic salt
Other seasonings (optional)

Mix water and yeast. Add honey, salt and flour until dough forms a ball. Place on floured board. Pull and roll a small piece of dough to form breadsticks. Place on greased cookie sheet. Brush with melted butter. Sprinkle with parmesan cheese, garlic salt, or other desired seasonings. Let rise until double and bake at 400 for 20 minutes.

Foods Class Breadsticks

Foods Class Breadsticks
Recipe from Jackie Williamson

1 Tablespoon yeast
1 Tablespoon sugar
1 1/2 Cups warm water
1 teaspoon salt
3 1/2 Cups flour
1 Cube butter
Parmesan Cheese
Salad Supreme or Garlic Powder
Parsley Flakes

Mix yeast, sugar and water. Add salt and flour. Knead and let rise until double. Roll out into a rectangle and cut into 1 inch strips. Melt butter and place in a 9x13 pan. Dip each strip on both sides in the butter, fold in half and then twist. Place breadsticks in pan, moving them aside as needed to continue dipping in the remaining butter. Sprinkle with seasoning, parsley and the Parmesan. Let rise again for about 20 minutes. Bake in 400 degree oven for about 20 minutes.

Focaccia Bread

Focaccia
Recipe from Jackie Williamson

2 Cups warm water
1 teaspoon sugar
2 Packages of yeast
4 Cups flour
2 teaspoons salt
6 Tablespoons olive oil
2 teaspoons dried rosemary
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon garlic powder.
Grated parmesan

Mix water, sugar, and yeast and let sit for about 5 minutes. Mix in flour and salt. Knead to form a soft dough. Let rest for 10 minutes. Heat olive oil, rosemary, basil, oregano, and garlic powder over stove. Bring oil to a simmer and turn off heat and let sit for a few minutes. Using a pastry brush, brush some of the oil on the bottom of a 9x13 pan. Press dough into pan. Cover and let rise for 30 minutes. Make indentations with fingers. Drizzle or brush remaining oil on the bread. Top with parmesan. Bake at 400 for about 20 minutes. Let cool in pan.

*Can make a pre-made mix for seasonings to use and save time.

Snowy Day Cinnamon Rolls

These are my mom's FAMOUS cinnamon rolls that she would often make on a really snowy day. This recipe is the "mom's amazing cinnamon rolls for dummies" with pictures, diagrams, whatever it takes for me to remember how to make these without failure.

*Things I would like to try adding sometime: nuts, orange frosting, pecan frosting, craisins, etc.

Snowy Day Cinnamon Rolls
Recipe from Mom

2 Tablespoons yeast
1/2 Cup warm water
1 Cup mashed potatoes (use potato flakes)
1/2 Cup shortening
2 Cups scalded milk or hot water and powdered milk
2 Eggs
1 Cup sugar
2 teaspoons salt
7 Cups Flour (approximately in the end)

In a small bowl or cup, add water and yeast (with a dash of sugar to help the yeast) and let rise for 10 minutes. In other small bowl or cup, make 1 cup mashed potatoes from potato flakes. In a large mixing bowl, mix together shortening, milk, eggs, sugar, salt, and 4 cups of flour. Mix together.

*Mom's Tip: If you are using powdered milk then mix the dry milk with a cup of flour first because the milk doesn't tend to mix well in liquid alone. Then add the hot water after.

Add yeast and mashed potatoes. Continue adding flour (ends up to be approximately 3 more cups) until dough pulls away from edges and isn't too sticky (but better to be more sticky than have too much flour).

*Mom's Tip: Stick your finger to touch and if it doesn't stick to your finger any more then you are good.

Cover dough with Seran Wrap or cloth towel and let rise until double in size.

*Mom's Tip: To save on time, put the dough in the oven at the lowest possible temperature with the door slightly open to create a warm area to make the dough rise faster (100 degrees or so). Just be careful and check on it often to make sure the dough isn't cooking. Or you can put the dough in the fridge, covered, overnight and finish making them for breakfast the next morning.

After the dough has risen, flour some counter space and place the dough on the counter. Split dough into 2 equal parts. Put one part back in the bowl.

Roll out the dough with a rolling pin (using flour so not to stick) to about the same size and shape of a regular cookie sheet. Then spread on butter and generously sprinkle with sugar and cinnamon.

Then roll the dough from one side to the other and push in the sides to make it even in width with the rest of the roll. Using a piece of string or floss, guide the string under the roll to where you want to cut it. Cross the string ends at the top, pull together, and it cuts the roll.

*Mom's Tip: Below is a diagram of how my mom cuts the roll to make sure she gets just about the right sizes of cinnamon rolls. She first cuts the roll in half. Then she cuts the halves in half making fourths (four equal parts). Then from there cuts each fourth into three equal parts. (Man, I'm an ARTIST on the paint program...just kidding.)

You then put all the cinnamon rolls (makes 24 rolls) on a baking dish (I used two 9x12 pans but next time would have suggested a bigger size or even a cookie sheet), give them a little room to rise. Cover them with Seran Wrap or cloth towel and let rise again until double

Bake at 350 for 15-20 minutes or until lightly browned on the top.

Take out, let cool (but not completely), and frost (frosting recipe below).


Frosting for Cinnamon Rolls
Recipe from Mom

1/2 bag of powdered sugar
Capful of vanilla extract
Small scoop of butter
Milk to desired consistancy

Yes, this is really how she told me to do it. It seems hard to mess up. Mix all together with a mixer. For cinnamon rolls, make frosting a little runnier than if making for cake or cookies.

It is obviously not hard to mess up this recipe because when I made them I didn't have milk left, only buttermilk. So, I used that. My mom even said that if you need to you could use water although it isn't as good as milk. I didn't measure anything out either (which is very unlike me because I am known for messing up things that supposedly "can't" be messed up.)....and it turned out great in the end.

Finlinson Bread

*Tip 1: You can add oil with yeast/molasses mixture but use the same measuring cup, measuring oil first. That way the molasses doesn't stick to the edges and it's easy to pour out. Or just spray the measuring cup with Pam.

*Tip 2: If you feel your bread may be a little on the sticky side, add flour to the countertops and your hands to prevent stickiness on your hands. If you feel your break may have a little too much flour, put Pam on the countertops and on your hands.

Finlinson Bread
Recipe from the Finlinsons
Makes 5 smaller loaves or 4 larger loaves

3 Tablespoons Yeast
5 Cups Hot Water
1 Cup Molasses (or honey or mix)
2 Eggs
3/4 Cup Oil
2 Tablespoons Salt
Approx. 12-13 Cups Flour (I like a mix of white and wheat flour)

In hot water add molasses and yeast. Let yeast rise (approx. 10 mins.). Add 6 cups of flour. Mix. Add eggs, oil, and salt. Add the rest of the flour until it pulls away from the edges (dough form, but better to have too little flour than too much flour). Knead dough (I let it spin in the Bosch mixer for 5 minutes). Let rise about 10-30 minutes or until double. Place inside greased bread pans. Bake at 325 for about 30 minutes or until tops are browned and cooked through. Butter tops.