Grandma Janice’s POPPY SEED BREAD

 Grandma J would make poppy seed bread almost every Saturday or one day during the week when we lived in Texas. She watched Spencer when he was young and they would make or eat this all the time!  I had it all the time and when we would go over on Saturday to either mow yards or visit we had poppy seed bread! I FORGOT how amazing this bread is!! 

Grandma J’s Poppy Seed Bread

BEAT WELL

3 Eggs

2 1/4 cup sugar

1 1/2 cup oil

BEAT TOGETHER

1 1/2 tsp salt

1 1/2 tsp baking powder 

3 cups flour

1 1/2 tsp vanilla extract

1 1/2 tsp butter extract 

1 1/2 tsp almond extract

1 1/2 cup milk 

1 1/2 TBL SPOON poppy seed

Makes 2 loaves

Grease and flour 2 pans

350° for one hour 

Grandma Janice’s Banana Bread

Garbage Bread

Pizza dough- roll to a rectangle. For 1 bread use
1/3 lb. hot ham
1/3 lb. salami
1/3 lb. pepperoni
1/2 lb. mozzarella cheese

If you double use 1/2 lb.  Roll into a jelly roll style. Tuck sides after every 2 or 3 rolls. Seam side down brush with melted butter.






BROCCOLI BREAD

1lb pizza dough
2 pkg. chopped broccoli (cooked and drained)
oil and garlic salt

Roll pizza dough out thin.  Cook broccoli, drain
Add oil and season heavily with garlic salt.
Put broccoli across rolled out pizza dough.  Roll dough out jelly roll style.
Brushed with egg whites before baking.
Put on oiled cookie sheet and bake at 400 degrees until brown.

Blueberry Muffins via cake mix

 

I think I am back!!! I have to blog strictly using my phone but this is doable, I think!!

These were a huge success in our house!! and even better because I have gone into the lazy mode of baking and cooking. Sweet heart loved them so much that she pranced around singing while holding two muffins in hand "oh, I wish I were the muffin man!"

Can't you just smell them?? ...inhale deeply!

They were uber easy to make! They only changes I made were I used a yellow cake mix and I chose to use a few table spoons of flour to generously dust my blueberries. They were frozen and I knew the flour would prevent them from sinking to the BOTTOM, like the old titanic!

I found my recipe through pinterest and went to this blog! There were not many comments and usually I like to read all the comments so I can avoid any pit falls or alter accordingly!


BLUEBERRY MUFFINS

1 1/2 to 2 cups fresh blueberries (dusted with flour if frozen)

1 package of white cake mix (I used yellow)

1 package of instant vanilla pudding

 

4 eggs

1/2 cup oil

3/4 cup milk

1 teaspoon almond extract or vanilla (I loved the almond flavor)

BEAT everything all together (except for blueberries) until well blended and smooth around 3 minutes with an electric mixer, then fold in the blueberries at the end.

Fill muffin cups 3/4 full and bake 350 for 20 to 25 minutes. Bake at 350 until browned.

She also suggest adding a streusel topping by combining 1/2 flour, 1 teaspoon cinnamon, 1/4 cup brown sugar, 2 tablespoon softened butter and 1/4 cup chopped walnuts mixed all together evenly. Sprinkle a little on each muffin before baking. If you do try this recipe! Leave me a comment and pop on over to this blog and let her know how much you loved it also!

The editing software for my android isn't the best! But, I'm glad I can post now!!

Chocolate Chip Pumpkin Bread

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

4 eggs

2 cups sugar

2 cups of canned pumpkin

11/2 cups canola oil

1 1/2 cups semisweet chocolate chips

In a large bowl, combine the flour, cinnamon, salt and baking soda.  In another bowl, beat the eggs, sugar, pumpkin and oil.  Stir into dry ingredients just until moistened.  Fold in chocolate chips. 

Pour into two greased 8x4 loaf pans. Bake at 350 decrees for 60-70 minutes.  Cool for 10 minutes before removing from pans to wire racks.  Yield:  2 loaves.

Cake Mix Corn bread

A good friend of ours came to one of our dinner nights and brought a new recipe that she tried out. It's corn bread and is made with a cake mix base. Interesting! It was really very delish. I would catergorize it under a dessert because of its sweetness. Thanks Lisa for sharing! I got this recipe from COOKS.COM

Yields: 32 servings Prep: 15 min Bake: 350 Time: 30-35min
Cake Mix Corn Bread
LOS ANGELES SWEET CORN BREAD
1 (18 1/2 oz.) pkg. yellow cake mix (the kind without pudding)
1 (15 oz.) pkg. corn bread mix

Mix cake and corn bread batters according to package directions. Blend together and turn into 2 greased 9 inch square baking pans. Bake at 350 degrees for 30 to 35 minutes or until corn bread springs back when lightly touched. Yields: about 32 servings.

Ann Trujillo's Cranberry Cake

What can I say? I have good friends who have good taste buds! Ann also likes recipes from Taste of Home and she recently brought this tart but sweet little number to a luncheon that we had! Holy Deliciousness!

This cake, is more like a bread! It is moist, it has craters of air pockets which lends it to be very airy and light! The cranberries make this not too sweet and just the perfect blend of goodness. It is the perfect treat to bring to a brunch or luncheon!

If you find that you need a little extra yumm to the dish, please add a dollup of fresh whipped topping and then sit back and swoon!

The original Recipe and credit goes to. Marilyn Paradis from Woodburn, Oregon.
Taste of Home
Yields- 15/20 servings
Prep time 15 min. Bake time 45 min

Ingredients
3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans
Whipped cream, optional

DirectionsIn a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes.
Add butter and extract; beat 2 minutes.
Gradually stir in flour just until combined.
Stir in cranberries and pecans. Spread in a greased 13-in. x 9-in. baking dish.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve with whipped cream if desired. Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 piece) equals 229 calories, 11 g fat (5 g saturated fat), 50 mg cholesterol, 79 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Cranberry Cake published in Taste of Home October/November 1996, p37

Naan Bread

I wanted to make naan because I was inspired by a long ago friend who made naan for her family a few days ago and shared on face book.

I absolutely love naan bread. This recipe was decent and pretty good but not quite the perfect recipe for me. So, I combined the two recipes together and made my own.

I tried the recipe with the Indian woman and she messed her ingredients up. It is written baking soda and in the video she says baking powder. I went with the written of baking soda and the bread was a flop. I am sure she meant baking powder.

Then I made the recipe by the russian woman and this recipe was perfect and easy to follow until it came to adding the eggs and milk. There is not a measurement for that milk. I ended up winging it and adding enough milk that I thought was in the video.

I will make this recipe again because it was pretty close to being a good thing!

Once again, sorry for the lack of pictures. My camera card got corrupted and I was left with just this. Once it baked in the oven on 400 degrees on my stoneware it eaten so I suppose my guessitmate on the milk wasn't that far off.

Pillsbury Donuts or Seminary Donuts

M, asked for these for her birthday cake.
These donuts have been a tradition in the Solomon Family. Bill's dad would make them for his seminary class every Friday morning and they have been passed down to each of his children, and then to his grandchildren. Everyone who spends the night at our house RAVES over these babies. They are so simple and good too.

PILLSBURY DONUTS
4 cans of Pillsbury rolls (we use 4 because there are 6 of us) but who am I kidding? I could eat a can all by myself.
wax paper
A skillet filled with oil, enough so rolls will float in oil. Not necessary to cover.
A medicine bottle, to create the hole.
Vanilla
milk
Confectioners sugar

Lay out wax paper on cookie sheet or counter.



open cans of bisquits and place individually on waxed paper. Use an empty medicine bottle to create the donut holes. Pierce through each one and save the circles for the end.


Heat oil in skillet until hot. Place as many donuts in skillet as you can easily flip with a fork.
Turn when donuts turn golden brown.


while donuts are browning make a glaze for donuts.
Glaze
confecioners sugar
vanilla and just a little water
Dip in glaze, let drip and then place on plate!

These should be called magical donuts because they disappear so quickly. I haven't met anyone who doesn't like them.

Chocolate Chip Banana Muffins

These muffins are very moist and delicious!! The recipe was submitted by my sister, Jennifer.
If you are strange and do not like chocolate, please feel free to omitt the chips.

Ingredients
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 egg
1/2 cup oil
1/2 cup plain yogurt
1 cup banana
3/4 cup chocolate chips

Preheat oven to 350 degrees bake for 20 minutes.
Mix wet ingredients into large bowl.
Mix dry ingredients in seperate bowl.
Mix dry ingredients into wet ingredients.
Stir in chocolate chips and bake for 20 minutes!
Turn out onto cooling rack.

Parmesan Herb Monkey Bread

Parmesan Herb Monkey Bread

1 Pkg (about 30) frozen yeast rolls, thawed

1/4 cup melted butter or margarine

1 cup grated Parmesan cheese

1 Tbls each fresh (or one tsp dried) Rosemary, Basil & Thyme

1/4 tsp garlic powder

Grease fluted tube pan. Combine cheese, herbs and garlic. Dip each roll into butter and then roll in cheese/herb mixture to coat. Place coated dough evenly in pan. Let rise until double in size*.

Bake in a preheated 375 F oven 30 - 40 minutes or until well browned and top of bread sounds hollow when tapped. Remove from pan immediately to cool on wire rack.

*To hurry the process you can preheat your oven to 200 F, then turn the oven off and put pan of rolls in the oven to raise. Do not cover. When they are doubled in size turn the oven on to 375 and let them bake.

Overnight Monkey Bread

Easy to make and nice to have for a company or holiday breakfast.

Overnight Monkey Bread

20 frozen dough rolls

1 (4 serving) box instant vanilla pudding

1/2 cup brown sugar

cinnamon to taste

1/4 cup chopped nuts (such as pecans)

1/2 cup butter, melted

white frosting* (optional)

Cut frozen rolls in half and place 1/2 of them (10 whole) in a well greased bundt pan. In a small bowl mix together the pudding, brown sugar, cinnamon and nuts. Sprinkle 1/2 this mixture over the rolls in the pan. Add the remaining rolls to the pan and sprinkle with the remaining brown sugar mixture. Drizzle melted butter over the top. Let stand on counter overnight, covered with a lint free towel.

In the morning, heat oven to 350 F. Bake 25 - 35 minutes until brown and no longer doughy in center. Turn out onto rack to cool. Serve while still warm. If desired drizzle with white frosting glaze.

*To make a quick white frosting glaze simply heat canned white frosting in a small saucepan over a low heat until it thins enough to drizzle over the monkey bread, or use it for dipping.

Banana Bread w/buttermilk

Banana Bread

Please feel free to add any of the following as an add in:

1/2 cup nuts

1/2 cup chocolate chips

1/2 cup cranberries or any fruit you decide

Ingredients:

¾ cup butter (softened)

1 ½ cups sugar

3 very ripe bananas

2 eggs

1 tsp vanilla extract

1 tsp baking soda

2 cups flour

¾ teaspoon salt

½ cup buttermilk

½ cup nuts (optional)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees,

In a mixing bowl cream butter and sugar.

Mash bananas by hand and add to mixture.

Add eggs, vanilla extract, baking soda, flour and salt. Stir in buttermilk and chopped nuts or any add in.

Step 2:

Pour into 1 or 2 greased loaf pans.

Step 3:

Bake at 350 degrees for 1 hour and 15 minutes (or until a toothpick comes out clean or almost clean). Be sure not to over bake. Bread is done when toothpick comes out clean or slightly clean.

Fried dough and calzones

Ever since I was young the town I grew up in had an Italian Festival. It was due to the fact that the majority of the townsmen were all Italian. We were brought up on this stuff and I could smell the aroma of hot oil through the air when the festival was open. YUMM, such great memories. My children really like this and its really easy to do.

Frozen bread dough
oil
confectioners sugar
speghetti sauce
mozzerella cheese

Heat oil in a deep frying pan or iron skillet. Oil should be at least 3 to 4 inches deep. Deep enough to submerge dough completely in oil.
Lightly flour counter and rolling pin. Tear off a piece of dough and roll out slightly. Emmerge into hot oil. Oil should be hot enough that dough cooks fairly quickly. Do not over brown. Quickly brown and cook the other side. Remove and place on paper towels to drain excess oil.
Add butter and confectioners sugar or

sauce and top with mozzerella.


If you would like to bake or fry a calzone. Tear off dough and roll out on floured counter. Add mozzerella to center of dough, or you could add cheese, ham and broccoli. What ever stuffings you would like to add to the middle do so.
Seal edges. Place into frying pan and turn when brown. Keep a constant watch on your heat. You do not want it too hot or not hot enough.

If you choose to bake this. Please set your oven to 375 degrees or 400. Use an egg wash and baste the outside of your calzone, then lightly brush with melted butter. Bake in oven until done. 20 to 30 minutes.

Carrot Muffins (cooked carrots)

Ok, the last of my carrots and recipes
Use cooked carrots once again.!

Carrot Muffins

2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
4 eggs
1 cup brown sugar
4 cups mashed/pureed carrots

DIRECTIONS
Grease muffin cups or line with paper muffin liners.
In a large bowl combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; Mix dry ingredients and add to wet ingredients. Mix just until blended. Fold in carrots. Spoon into muffin cups.
Bake in preheated oven for 20 to 30 minutes on 350 degrees. Let cool for 30 minutes before frosting or eat plain!

These are scrumptious!

Yeast Raised Waffles

What's for dinner? Stuck in a rut? We like to have breakfast for dinner on occasion. I served these a few nights ago with hash browns, maple sausage and orange juice.

1 pkg active dry yeast

1/4 cup warm water

1 3/4 cups luke warm milk (scalded and then cooled)

2 Tbls sugar

2 tsp salt

3 eggs

1/4 cup butter, softened

2 cups all purpose flour

In a large mixer bowl, dissolve yeast in warm water. Add reaining ingredients; beat until smooth. Cover; let rise in warm place 1 1/2 hours. Stir down batter.

Cover again; refrigerate 8-12 hours. Stir down batter.

Pour from cup or pitcher onto center of hot waffle iron. (Follow manufacturers suggestion as to greasing the waffle iron) Do not overfill iron. Bake about 5 minutes or until steam stops.

Variation: For Pecan waffles, sprinkle 1/4 cup chopped pecans (per waffle) on heated waffle grids and close iron; heat about 3 minutes or until nuts are golden brown. Pour batter over nuts and bake as directed above.

Try these with some fresh made cinnamon honey butter...

Cinnamon Honey Butter:

1/2 cup softened butter

2 Tbls Honey

1/2 tsp cinnamon*

Stir together until well blended. *Use more or less cinnamon according to taste.

COCONUT FRENCH TOAST

I do not normally care for coconut or coconut flavoring. But these sweet things are a definite must try! You are going to love these!!! If you are poly and like poni popo// These have a similar taste! Please please try these and don't turn your nose to them because they have a coconut flavor. THESE THINGS ARE AMAZING!!


1 loaf of french bread (sliced on the bias)
3/4 cup coconut cream
4 large eggs
1/3 cup milk


Prepare french toast as normal. Heat a skillet or griddle over low to
medium heat. Add a pat of butter. Dip bread slices into egg mixture, allow to saturate slightly. Place in hot pan and turn when light brown.

For garnish: Sprinkle coconut flakes and sliced mango on the side. Or add plain yogurt and a few fresh raspberries!

To Die for Blueberry Muffins

Ingredients:

11/2 cups all purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries



Topping:
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
11/2 teaspoons ground cinnamon





Directions: Preheat oven to 400 degrees. Grease muffin cups or line with muffin liner

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffing cups right to the top, and sprinkle with crumb topping mixture.

3. To make crumb topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4. Bake for 20-25 minutes in preheated oven, or until done.

Substitutions: Leah Beth likes chocolate chip muffins better than blueberry so instead of blueberry I add 1 cup choc. chips. and for the topping I take out the cinnamon and add 1 1/2 teaspoons of chocolate.

Homemade Wheat Bread

Wheat Bread

Add the following to the mixing bowl:
1 heaping tablespoon of Baking Yeast
1 cup of honey
4 cups of very warm water

Stir with wire whip
Let rise approximately 15 minutes until yeast pops to the top (Do not go longer than 20-25 minutes)
Put mixing bowl on the mixer
Add:
1 tablespoon of salt
1 cup of Pure Wesson Canola Oil

Using the wire beater start mixer on 2nd/ 3rd speed
Slowly pour in whole-wheat flour until no longer sticky (approx. 8-12 cups) (cover mixer with towel to keep flour from flying)
Use one finger to scrape dough from wire beater
Sprinkle top of dough with flour
Loosely cover with plastic lid and let rise for one hour
Knead with hook shaped attachment for 5 min (2nd/ 3rd speed)
Dump dough on counter and divide into four loaves
Get all air bubbles out and put in pans
Cover with towel and let rise for 35 minutes
Put in cold oven (Make sure pans DO NOT touch)
Bake for 30 minutes at 350 degrees
Remove from oven, dump out loaves, and wrap in towel till cool

My kitchen aid broke around 2 weeks ago...so I just mix all ingredients with a spoon then kneed with my hands for 5 minutes. It works the same just takes a little more effort-and elbow grease!