This is more like cake. I love it, and we actually served it for our wedding reception. It's fun to use food coloring to tint it for different holidays and occasions. A very yummy and versatile bread, even without the glaze!!
1 1/8 c. veg. oil
2 1/2 c. sugar
1 1/2 Tbs. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. almond flavoring
1 1/2 c. milk
3 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/4 c. orange juice (I have used lemonade, lime juice, or anything else similar when I don't have o.j.)
2 Tbs. butter
3/4 c. sugar
1/2 tsp. vanilla
1/2 tsp. almond flavoring
Mix the wet ingredients, sugar, and poppy seeds together. Add the flour, b. powder and salt, and mix well for 2 minutes. Scrape sides of bowl as necessary. Grease and flour a Bundt pan. Bake for 1 hour at 350. Test for doneness with toothpick. Cool for 2 minutes in pan, then invert onto a wire cooling rack. Make the glaze in a small sauce pan. Bring to a boil until sugar has dissolved. Use a fork, or skewer to poke holes all over the top of the cake. It doesn't matter if the cake is warm or cool. Spoon or use pastry brush to coat the cake with the warm glaze, making sure to get it into the holes and down all sides of the cake. Serve when completely cool.
You can also make this cake in 2 regular sized loaf pans, and it cooks for about the same amount of time. You can also make it into muffins, or even mini bread loaves, and just adjust the cooking time as necessary.
1 Cup Sugar
1/2 Cup shortening
2 1/2 Cups flour
1 teaspoon Baking Soda
1/8 teaspoon salt
2-3 ripe bananas
1/2 Cup Chopped Nuts
Beat eggs and add other ingredients. Mix well and place dough in well grease bread pans. Bake at 350 oven for 50 minutes or until done.
3 Cups Sugar
1 Cup vegetable oil
1 Large can pumpkin
3 1/2 Cups flour
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon allsice
2 teaspoons soda
2 teaspoons cinnamon
2/3 Cup cold water
Raisins and nuts ( if desired)
Combine sugar, oil and eggs, mix well, add pumpkin. Sift together dry ingredients. Add to pumpkin mixture, then add water. Mix well. Bake in loaf pans, greased and floured. Bake at 350 for 1 hour. Makes 3 loaves.
2 1/2 - c. flour
1 T dry yeast
1/4 c. sugar
3/4 t. salt
1/4 c soft butter
3/4 c very hot tap water
Combine 1 c flour, sugar, yeast and salt in large mixing bowl. Stir well. Add butter, hot tap water and egg. Beat for 2 minutes. Stir in remaining flour. Knead for 5-10 min. Cover with plastic and let raise for 15-20 minutes. Punch and shape. (I usually braid it into a circle.) Bake at 375 for 10 minutes.
1/2 c powdered sugar
2-3 t. milk, juice or water
Zucchini Bread (This recipe is always moist and never dry!)
2 c. sugar (1 may be brown)
1 c. oil (or 1/2 cup applesauce for less fat)
1 tsp. salt
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 Tbsp. cinnamon
1 tsp. ground cloves
2 c. grated zucchini
1 c. chopped nuts (optional)
1 c. raisins (optional)
1 c. chocolate chips (not optional!)
1 c. coconut (optional)
Combine eggs. sugar, oil, salt, cinammon and cloves, till light and fluffy. Sift in flour, soda, and baking powder. Mix well. (At this point the batter will be stiff and dry.) Add zucchini and whatever else you want. Pour into 2 loaf pans which have been greased and floured. Bake at 350 for 50-60 minutes. Freezes well.
1 cube butter
1 3/4 C sugar
1 tsp soda
1 tsp vanilla
2 C. flour
Cream butter and sugar together, blend in eggs, add bananas already mashed up, mix in remaining ingredients. Bake @ 350 degrees x 45 minutes. Super moist and yummy!!
2 cups mashed potatoes
1 cup potatoe water
2 pkg yeast
1 cup shortening
1 scant cup sugar
1 tsp salt
Mix mashed potatoes, potatoe water, and yeast together in bowl. Let rise 1/2 hour. Make sure potatoes and water are warm but not to hot that they kill the yeast. In another bowl add shortening, sugar, beat in eggs one at a time, then add your salt. Then add enough flour to make a soft dough. Mix both batches together and let rise until real light. Roll out thin and spread with butter, cinnamon, sugar, nuts,or raisins. Roll and slice, put on greased cookie sheet and let raise until about double in size and light. Bake at 350 until lightly browned. Top with your favorite frosting.
Poppy Seed Bread
3 cups flour
2 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk
1 1/2 teaspoons vanilla
1 1/8 cups vegetable oil
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons butter extract
1 1/2 teaspoons almond extract
1. Mix together the flour, sugar, baking powder, salt, milk, vanilla and eggs.
2. Mix in the vegetable oil, poppy seeds, butter flavor, & almond flavor
3. Beat for 1 to 2 min
4. Grease 2 loaf pans or 6 small loaf pans
5. Bake at 350’ 45-60 min
6. Cool loaves for 3 min and top with glaze
1/4 cup orange juice
3/4 cup granulated sugar
1/2 tsp. vanilla
1/2 tsp. butter extract
6 pkgs. Pillsbury buttermilk biscuits
1 Tbs cinnamon
1 ½ cup sugar
2 cups butter
1 cup white sugar
1 cup brown sugar
2 cup vanilla ice cream
Teach each biscuit into quarters and roll into balls. Roll in cinnamon and sugar (mixed together)
Line your dutch oven or pan with tin foil.
Put some of the sugar/cinnamon in the bottom and roll the dough balls in it as you quarter the biscuits—be sure that the dough gets covered or the biscuits will stick together.
Mix together the sauce ingredients in a pan and bring to a boil. Pour the sauce over the dough.
In a dutch oven—use 15 briquettes on top and 15 briquettes on bottom –cook for about 20 minutes
In the oven put lid on top and bake @375 for approx. 30 minutes
Pistachio Pudding Bread
1 white cake mix
1 sm. pkg. instant pistachio pudding mix
4 large or jumbo eggs
1/4 cup water
1/2 cup oil
1 cup sour cream
Cinnamon and sugar
Mix all ingredients together.
Oil two glass bread pans and sprinkle cinnamon and sugar on the bottom of both pans. Divide the batter between the pans and sprinkle the tops with cinnamon and sugar. Bake at 350 degrees for 40 minutes.
Note: This bread freezes very well.
Harvest Cinnamon Rolls
La Tisha Wammack
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup sugar
5 cups bread flour
3 teaspoons instant active dry yeast
Cinnamon Filling (see recipe below)
Butter Frosting (see recipe below)
Standup Mixer: In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.
Butter a 9x13x2-inch baking pan; set aside.
After dough has rested, roll and stretch the dough into approximately a 15x24-inch rectangle.
Brush the softened butter from the Cinnamon Filling (see below) over the top of the dough with a rubber spatula. Sprinkle Cinnamon Filling over the butter on the prepared dough.
Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.
Bake in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.
Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Serve warm.
Yields 15 cinnamon rolls.
1/2 cup butter, softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)
In a bowl, combine brown sugar and cinnamon well; stir in chopped nuts (optional).
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)
In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.
La Tisha Wammack
1 ½ C all-purpose flour
1 t ground cinnamon
½ t baking soda
¼ t baking powder
¼ t salt
1 C sugar
1 C finely shredded, unpeeled zucchini (or squash)
¼ C cooking oil
½ C chopped walnuts or pecans (optional)
Combine flour, cinnamon, baking soda, baking powder and salt. Slowly add in sugar, zucchini, oil, and egg. Stir until just mixed, the batter should be lumpy. Fold in the walnuts or pecans.
Spoon into greased loaf pan. Bake for 55-60 minutes in 350°. Cool completely, then wrap and store overnight.
This recipe is great in the summer when zucchini and squash are in season.