Thursday, September 18, 2008

Flat French Bread

2 C. warm water
1 Tbsp. sugar
1 pkg. yeast

Stir and dissolve the ingredients above.

4 C. flour
2 tsp. salt

Combine the dry ingredients with the yeast mixture. Beat well with a wooden spoon. Leave in the bowl and let rise until double. Grease a jelly roll pan. Spread bread in pan. Melt 1/2 stick (1/4 C.) butter and pour over the surface of the bread. Sprinkle with sesame seeds. Let rise. Bake at 400 degrees for about 20 minutes.

By: Allison Arsenault

Pumpkin Chocolate Chip Bread

Okay, so this is a total cheater recipe. But it is good so I am still sharing it. I used the Krusteaz Pumpkin Spice Quick Bread mix. I followed the directions and just added some chocolate chips (about 1/2 a package). Yummy isn't it?

You can also try the Betty Crocker Cinnamon Struessel muffin mix, Lemon Poppy Seed muffin mix, Blueberry muffin mix, etc. and just follow the recipe at the bottom for Quick Bread. These are really simple, easy and yummy breads that are great to take to neighbors, to have at an open house, brunch, etc.

By: Allison Arsenault

European Style White Bread

1 Tbsp. dry yeast
1 1/2 C. warm water
1 Tbsp. salt
1 Tbsp. sugar
3 1/2 C. flour

Pour yeast in 1/2 C. of the warm water. Add the sugar. When foamy add 1 1/2 C. flour, salt and remainder of water. Add enough of the remaining flour to make the dough easy to handle.

Form the dough into a long loaf, place on cookie sheet coated with olive oil. Brush with more olive oil and sprinkle top of loaf with Mrs. Dash and Parmesan cheese. Bake at 400 degrees until done.

Banana Nut Bread

½ C. Margarine or Crisco
1 C. sugar
2 eggs
1 ½ tsp. baking powder
1 C. mashed bananas
¼ C. milk
1 tsp. lemon juice
2 C. flour
½ tsp baking soda
¼ tsp. salt
½ C. chopped nuts

Cream margarine and sugar. Add eggs and beat. Add bananas, milk and lemon juice. Add dry ingredients. Mix well. Add nuts. Bake in well greased loaf pan 1 hour at 350* . Makes 1 loaf.

By: Melissa Jeppson

Honey Whole Wheat Sandwich Bread

3 C. whole wheat flour
1 Tbsp.salt
2 packages yeast (rapid rise)
3 C. milk
½ C. honey
2 Tbsp. oil
1 C. whole wheat flour
4-5 C. all-purpose flour

Combine the 3 cups whole wheat flour, salt and yeast in a large bowl. In a saucepan over low heat, combine milk, honey and oil. Heat until about 110°. Pour into flour mixture and blend well until all dry ingredients are incorporated. Add the 1 cup of wheat flour and 4-5 cups of all-purpose flour one cup at a time, until the dough is no longer sticky. Knead dough about 8-10 times and place in a large greased bowl. Cover with damp cloth and let rise for 45-60 minutes, or until doubled in bulk.

Punch down dough and divide into 3 sections. Knead each section 4-5 times before shaping into a loaf and placing into greased loaf pans. Cover pans with a damp cloth and let rise for another 45-60 minutes, until doubled.

Place pans in a COLD oven. Set temperature to 400° and bake for 15 minutes. Reduce temperature to 375° and bake for an additional 20-25 minutes until golden brown. Cool for 5 minutes before removing from pans. Brush tops with butter while warm, if desired.

By: Beth Hill

Chocolate Chocolate Chip Bread

2 C. flour
½ C. sugar
½ tsp. baking powder
1½ tsp. baking soda
2 Tbsp. baking cocoa
½ tsp. salt
1 egg
1 1/3 C. milk
1/3 C. oil (or applesauce)
¾ C. chocolate chips
¾ C. walnuts, chopped

Preheat oven to 350°. Grease three 5¾"x3" loaf pans. Combine flour, sugar, baking powder, baking soda, cocoa and salt in medium bowl. Mix egg, milk and oil in small bowl. Add to flour mixture; mix just until moistened. Stir in chocolate chips and nuts. Put one cup batter in each pan. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes; remove from pans. Cool on wire rack.

By: Beth Hill

Wednesday, September 17, 2008

Swedish Cinnamon Twists

1 Tbsp. active dry yeast
1 Tbsp. sugar
¼ C. warm water
Mix together until dissolved. Let set for 10 minutes.

Bring 1 cup buttermilk to a boil (in a small saucepan or in the microwave), buttermilk should curdle and separate. Let cool slightly, place in a large mixing bowl and add, beating well after each addition:
¼ tsp. baking soda
¼ C. instant nonfat dry milk
1 tsp. salt
5/8 C. sugar
¼ C. butter, melted
2 eggs

When mixture is lukewarm, add dissolved yeast mixture and stir well. Gradually stir in 4 cups flour until the soft dough forms a ball. On a lightly floured surface knead the dough about 5 minutes till smooth and elastic. Add additional flour as necessary to make a soft, but not too sticky dough. Lightly butter the bowl. Place dough in bowl turning to butter the top. Cover and let rise in a warm place until doubled in bulk (about 1 hour). While dough is rising prepare Cinnamon Filling:

½ C. firmly packed brown sugar
1 tsp. cinnamon
½ C. chopped nuts, optional
Mix together thoroughly.

Generously grease baking sheets. Punch down dough. Let rest for about 10 minutes. Roll dough out into a 12” x 20” rectangle. Brush dough with 3-4 tbsp. melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within ½ inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges together with fingers. With a pizza cutter, cut dough into 24 strips, about ¾” wide. Twist each strip twice and place strips on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 to 40 minutes. Bake in a preheated 375 degree oven for 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm. Makes about 24 twists. You may want to double this recipe—they go fast!

Powdered Sugar Glaze:
1½ cups sifted powdered sugar 1 tbsp. melted butter
2 tbsp. hot water 1 tsp. vanilla
Combine in a small bowl stirring well to dissolve any lumps, to make a thin glaze.

By: Sue Ann Bodily

Hot Parmesan Dip

3 blocks cream cheese (or neufchatel)
3 C. grated parmesan
7 Tbsp. mayo
1 onion, finely chopped

Mix together and place in oven-safe dish. Bake at 350 for 20-25 minutes, or until hot and bubbly. (You may want to reserve some grated cheese to sprinkle on top for the last few minutes of baking.)

By: Holly Winn


1½ C.warm water
1 Tbsp. active dry yeast
2 Tbsp. sugar
Mix together until dissolved. Let set for 10 minutes:

1 tsp. salt
3 C. flour
Stir together in a large bowl

Add 2 Tbsp. oil to yeast mixture and stir well. Add yeast mixture to flour mixture and mix to a soft but not sticky dough. Grease bowl, cover and let rise 10 to 15 minutes. Punch dough down and turn out onto a floured surface. Shape dough as desired into bread sticks, swirls, letters, even pretzels. My favorite way to shape bread sticks is to turn dough out onto a well greased large baking pan (sprinkle pan with a little cornmeal if desired). Roll dough out to cover pan. Brush dough with melted butter (or garlic butter). Cut into strips and sprinkle with Parmesan cheese. Let rise 10 to 15 minutes. Bake in a preheated, 400 degree oven for 12 to 15 min. or until lightly browned.

By: Sue Ann Bodily

Monday, September 1, 2008


Cream together:
2 C. sugar
1/2 C. margarine or butter

Add and beat till light and fluffy:
4 eggs
2 tsp. vanilla

Sift together into a separate bowl:
1/2 C. cocoa
1 tsp. salt
1 1/3 C. flour

Alternately add sifted dry ingredients and 1/4 C. milk or buttermilk to creamed mixture, beating well after each addition. Bake in a 9 x 13 pan that has been well greased with cooking spray at 350 degrees for 30 minutes. Cool and frost with your favorite chocolate buttercream frosting, or just sprinkle with powdered sugar. So good you'll want to eat the whole pan!

By: Sue Ann Bodily

Cream Cheese Roll

1 (8 oz. package) cream cheese, softened
1 Tbsp. French's mustard
Onion Powder
Garlic Powder
Chipped Beef

In a mixer combine cream cheese with mustard, garlic and onion powders to taste. Scoop onto waxed paper. Form a roll and chill overnight. Shred beef into bite sized pieces and saute in butter. Pat beef onto cheese roll and serve with wheat thins or triscuits.

By: Laurel Abts and Peyton Olsen

Butterscotch Rice Krispies

1 C. sugar
1 C. light corn syrup
1 C. peanut butter
6 C. Rice Krispies
1 C. chocolate chips
1 C. butterscotch chips

Mix well

Bring sugar and corn syrup to a boil. Turn off the heat and add peanut butter. Mix well. Stir over Rice Krispies. Pour into a 9 x 13 pan and press. Melt chocolate chips and butterscotch chips in the microwave. Spread evenly over the top of Rice Krispies.

By: Rachel Sanford

Cherry Cheesecake

1 graham cracker pie crust
1 (8 oz. package) cream cheese, softened
1 can sweetened condensed milk
1/3 C. lemon juice
1 tsp. vanilla
1 can cherry pie filling

In mixing bowl beat cream cheese till fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust and chill 3 hours. Top with desired amount of cherry pie filling. Enjoy!

By: Abby Budd