Cinnamon Pull-Aparts

 I have seen this recipe, or variations of it, lately a lot on the Internet.  I've made it twice.  It is easy and delicious.  The second time, I halved it and put it in a square baking pan.  It worked great, too.

Cinnamon Pull-Aparts

2 cans grands cinnamon rolls

1 cup cream

Chopped pecans

1/2 cup butter, melted

1 cup brown sugar

Vanilla

Cinnamon

Prepare a bundt pan by spraying it.  Cut the cinnamon rolls into fourths right into the pan.  Pour the cream over the top.  Sprinkle with chopped pecans.  Mix the butter, brown sugar, vanilla, and cinnamon together and pour over all.  Bake at 350 for 25-30 minutes.

Favorites: Breads

 Here are five of our favorite bread recipes.  I may tack on an honorable mention or two as well.

1.  Relief Society Buttermilk Bread:  Easily my favorite bread recipe.  I make it all the time.  It makes two loaves.  I put the second one in the freezer or share it.

Hungry Hintons: Relief Society Buttermilk Bread

2. Peasant Bread:  This recipe is fairly new to my repetoire.  Michelle made it for us, and I've been making it ever since.  It is so easy and is the perfect bread for dipping oil and vinegar and serving with soups.

Hungry Hintons: Peasant Bread

3. Dinner Rolls:  Ever since I discovered this recipe, I am not afraid of making rolls any more.  These are so delicious!

Hungry Hintons: Dinner Rolls

4. Whole Wheat Bread:  This is the best whole wheat bread recipe in the world.  So, so good!

Hungry Hintons: Perfect Whole Wheat Sandwich Bread

5.  Whole Wheat Muffins:  Kristen put this recipe on the blog years ago.  These muffins are crazy good.  Her kids used to call them fuffins, so that's what we call them. 

Hungry Hintons: Whole Wheat Muffins

Honorable Mentions:  I have to add two recipes that are part of our family traditions:

Pumpkin Bread:  We have this every Halloween.

Hungry Hintons: Pumpkin Bread

Christmas Morning Rolls:  Our Christmas morning tradition has us eating this.  There are three different versions on here.  This is the one I usually make, but the others might be better?

Hungry Hintons: Christmas Morning Rolls- a Crown for a King

Sausage Roll

 I follow Jenna Bush Hager on Instagram.  She recently published this recipe for Sausage roll.  I had to try it.    I didn't get the back story, but it is someone's grandma's famous recipe.  It was fun and easy to make and very tasty.

Sausage Roll

1 lb pizza dough 

1 1/2 lbs sausage (you can use sweet or hot)

 2 cups shredded Mozzarella cheese

Garlic powder

Black pepper

Olive oil for brushing the top

Dried oregano

Preheat oven to 350

On a floured pastry board, roll out dough to abou 12 x 8 inches.  Let dough rest for about 10 minutes.

Meanwhile, break up sausage in a skillet over med heat and cook until browned.  Drain.

Spread the sausage and the cheese onto the dough, leaving about 1/2 inch all around the edge.  Sprinkle with garlic powder and black pepper.  Roll the dough up like a cinnamon roll.  Crimp it closed and place seam side down on the baking sheet.  Brush with olive oil and sprinkle with oregano.

  Bake until golden.  It should be about 30-35 minutes.

Slice.  We liked it served with  Marinara sauce for dipping or topping.

Zucchini Bread

 My sister-in-law Nan shared this recipe with me many years ago- probably 40+ years ago.  I make it most summers when there is an abundance of zucchini.  I freeze grated zucchini in 2 cup portions in zip lock freezer bags so I can make it during the year.  I was recently looking at recipes on allrecipes.com.  Because it is the season, I suppose, they featured zucchini bread recipes on their home page.  I looked at the recipe with the highest ratings to find that their highest rated zucchini bread was almost exactly the recipe Nan shared with me so long ago.  The only difference is this one calls for 1 cup white and 1 cup brown sugar.  That one called for 2 1/4 cups white sugar only.  Otherwise, exactly the same!  Nice to know I've been using the best recipe all these years.  One change I've made over the years is to substitute all or part of the oil with applesauce.  It reduces the calories, but doesn't make much difference in the taste.  I've found I like to do about 1/2 oil and 1/2 applesauce.  The oil helps it to stay moist longer.

Zucchini Bread

Beat together:

1 cup oil (can substitute all or part with applesauce)

1 cup sugar

3 eggs

1 Tablespoon vanilla

1 cup brown sugar

2 cups grated zucchini

When well mixed, turn off mixer and add:

3 1/2 cups flour

1 teaspoon baking powder

1 teaspoon nutmeg

1 T. cinnamon

1 cup chopped nuts

Mix together and pour into 2 well-greased loaf pans.  Bake at 325 for 1 hour  

Ice Cream Bread

This is such a fun recipe and is really good.  It basically has just two ingredients, though we thought it tasted better to add some sugar, too. My grandchildren made it and felt such success.

Ice Cream Bread

2 1/2 cups ice cream, any flavor, softened
1 1/4 cup self-rising flour*

1/4 cup sugar

Add ins and toppings of choice:
chocolate chips
nuts
sprinkles
Nutella
Fruit or berries

Soften the ice cream so it is like soft serve ice cream.  Add the self-rise flour and sugar and mix well.
Add any mix-ins of your choice. Line a loaf pan with parchment.  Spray the parchment.  Spoon the batter into the pan.  Add any toppings of your choice.  Bake at 350 for 35-40 minutes.

 Shown is vanilla ice cream with chocolate chips on top.

*You can substitute the self- rising flour for 1 1/4 cup all purpose flour +1 1/2 teaspoon baking powder +1/2 teaspoon salt.

Favorite flavor combinations from online reviews:
Cookies and cream ice cream with chocolate chips
Vanilla with sprinkles
Butter pecan
Praline
Cherry Garcia

Homemade Cornbread

I made some chili and wanted to try making cornbread to go with it. I found this recipe on lifemadesimple.com and think it tastes amazing! My kids love it too and would only eat the cornbread if I'd let them. ;) I found a buttermilk version she's got on her website that looks delicious too. I made a few changes to her recipe, but here it is. Enjoy!

Honey Cornbread
Ingredients
1 c. yellow cornmeal
1 c. all-purpose flour
1 tbsp. baking powder
1/4 c. granulated sugar
1 tsp. salt
1 c. whole milk
2 large eggs
1/4 c. butter, melted
1/4. c honey

DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. In large mixing bowl, beat together whole milk, eggs, butter and honey, until light and creamy.
3. Add cornmeal, flour, salt and sugar, mix until smooth.
4. Add baking powder and stir gently until incorporated.
5. Place liners into tins. Evenly divide the mixture between the papers (they should be about 3/4 of the way full). 
6. Bake for 15 minutes, or until golden brown.
Makes 12 muffins or 6 mini loaves 

OR If you want an entire pan instead of muffins do steps 1-4, then:

5. Spray an 8x8 glass pan with cooking spray and pour batter into pan. 

6. Bake for 20-25 minutes or until toothpick inserted comes out clean or with only a few crumbs on it and top turns golden brown.

My oven is hot so I baked it for 20 minutes at 390 degrees F. Adjust as needed.

Taco Soup and Cornbread

TACO SOUP
Ingredients:
Onion, diced
Bell pepper, diced
1/2 lb ground beef
1 can crushed tomatoes in puree
1 can corn
2 cans kidney beans
2 TBSP taco seasoning (or more for more flavor but also more spice)

Directions:
Saute ground beef with chopped onion and bell pepper. Drain and rinse meat mixture. Put back in pot and add crushed tomatoes, corn, kidney beans and taco seasoning. Heat it through and keep it on warm until read to serve, stirring every once in a while.
Serve with grated cheese, plain yogurt, olives, cilantro and avacado (or whatever toppings you'd like).

CORN BREAD
Ingredients:
1 1/2 cups all purpose flour
1/3 cup granulated sugar
1/2 cup yellow corn meal
1 TBSP baking powder
1/2 tsp salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup olive oil
3 TBSP butter, melted

Directions:
Preheat oven to 350 degrees F. Grease an 8x8" baking pan or paper-line 18-20 muffin tins.

Combine flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, oil, and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups or pan.

Bake for 18-20 minutes for muffins or 33-35 minutes for a bread pan or until wooden pick insterted in center comes out clean. Cool in pans on wire racks for 5 minutes. Serve warm with honey drizzled over the top!

Original recipe for the soup is from my mom-Kay!
Original recipe for corn bread is from the Albers yellow corn meal box. I've made several changes.

Monkey Bread with Caramel Topping

Ingredients:

16 frozen bread dough rolls

1/4 cup white sugar

1 TBSP cinnamon

1/4 cup butter

1/2 cup corn syrup

3/4 cup brown sugar

Thaw dough rolls in fridge in a sealed gallon-size plastic bag. Once thawed, cut each roll into fourths. Dry the plastic bag then add the white sugar and cinnamon, toss to mix. Add the cut up dough and toss to coat each piece. Place dough pieces evenly in the bottom of a Bundt pan. Cover and let it rise for 30 minutes. I warm my oven to 160 degrees then turn it off and put the pan in. 

20 minutes into the rise, melt the butter in a heavy bottomed small saucepan, add the brown sugar and corn syrup and stir until combined. Bring to a boil while stirring. Once you reach a boil take it off the heat and continue to stir for a minute. Let it rest for a couple minutes to cool before you pour 1/2 of it over the top of the rising bread dough.

Remove the cover and put back in the oven. Turn the oven on to heat to 350. Set the timer for 25 minutes. The dough will continue to rise as it heats up. Check the bread with about 5 minutes left. When it starts browning on top it is done. My oven is hot and cooked a bit faster.

Remove from oven and invert onto a plate slightly larger than the pan. Drizzle the rest of the syrup over the top. It may need to be warmed up a little to get to a drizzle state.

I combined a couple of different monkey bread recipes to make it exactly what I want. Enjoy!

Copycat Outback Bread

My new favorite bread recipe!
I have loved the bread at outback, and this copycat recipe tastes a lot like it.  It is really delicious, especially as toast. Michelle gave me the recipe, and said I could post it.  Thanks, Michelle!

Molasses Bread
2 1/2 cups warm water
1 1/2 Tablespoons instant yeast
2 Tablespoons cocoa powder
1/3 cup and 1 Tablespoons molasses
2 Tablespoons oil
1/3 cup honey
2 tsps. salt
3 T. dough enhancer (optional)
3 cups whole wheat flour
3-4 cups white bread flour
2-3 Tablespoons butter, melted
Oats for sprinkling, if desired

Fit the electric mixer with a dough hook.  Add the water, yeast, molasses, cocoa, oil, honey, salt, dough enhancer, and 2 cups whole wheat flour.  Mix well.
Then add, the other cup of whole wheat flour/  Star add the white flour gradually until the dough pulls away from the sides of the bowl.  Knead for 5-7 minutes.  The dough should be soft and slightly tacky.
Turn the dough into a large, lightly greased bowl, cover with greased plastic wrap or a light towel, and let rise until doubled 1 -2 hours.  Punch down the dough and divide into three equal pieces.  Form into tight oval loaves and place on parchment-lines baking sheets, two loaves per sheet.  Cover with greased plastic wrap or a light towel and let rise until puffy and doubled.  Right before baking, using a very sharp knife, slash the bread with three deep slashes (this is for show and is optional)
Preheat oven 375.  Bake for 25 minutes.  Remove from oven and brush with the melted butter and you can sprinkle on oats, if desired.

Monkey Bread

We love this monkey bread and have it every Christmas morning. We're also having it for General Conference morning. We're starting a new tradition where we go to the store and we all pick something to enjoy during Conference together. My choice was to get frozen bread loaves and make this. We'll pull out the other choices (fresh squeezed OJ, fruit snacks, & ready-made cookie dough) for the next sessions. Gotta go eat my monkey bread.

Ingredients:

2. 1 lb loaves frozen white bread dough

1 1/4 cups sugar, divided

1/4 cup brown sugar

1/4 cup milk

1 TBSP margarine or butter

1 3/4 tsp ground cinnamon, divided

Bundt Pan (12 cup size)

Directions:

1. Thaw bread dough in fridge for 12 hours.

2. Combine 1 cup sugar, brown sugar, milk, butter, and 1 1/4 tsp cinnamon in a small sauce pan. Bring to a boil; cook 1 minute. Remove sugar syrup from heat; let cool 10 minutes.

3. Combine 1/4 cup sugar and 1/2 tsp cinnamon in a shallow bowl; stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture; layer balls of dough in a 12 cup Bundt pan.

4. Pour Half of sugar syrup over dough; cover and rise in warm place for 30-35 minutes. Bake at 350 for about us 25 minutes or until lightly browned. Immediately loosen around edges and invert onto serving plate. Remove pan and drizzle remaining syrup on top. Serve while warm and enjoy!

Whole Wheat Berry Banana Muffins

• 
• Yields: 12 muffins
• 
  
• Ingredients:
• 2 cups (240g) whole wheat flour (I used 1 cup of wheat flour I ground myself and 1 cup of white flour.)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp (14g) butter or margarine, melted and cooled slightly
• 2 large egg whites, room temperature
• 1 ½ tsp vanilla extract
• ¾ cup (200g) mashed banana (about 2 medium)
• ¼ cup (60g) plain or honey Greek yogurt
• 3 tbsp (45mL) honey
• ¼ cup (60mL) milk
• ½ cup (80g) diced fresh strawberries (about 4 medium-large) I used slightly thawed frozen, sliced berries.
• ½ cup (70g) fresh blueberries (I used frozen berries straight from the freezer.)

Instructions:

1. Preheat the oven to 350°F, and get out your muffin tins, spray them with nonstick spray if you use it.
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate (larger) bowl, whisk together the butter, egg whites, and vanilla. Stir in the mashed banana, Greek yogurt, and honey, mixing until no large lumps of yogurt remain. Alternate between adding the flour mixture and the milk, stirring just until incorporated, beginning and ending with the flour mixture. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the strawberries and blueberries.
3. Scoop the batter into the prepared muffin tins. Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean. If you're using frozen berries bake closer to the 25 minutes. I started with 20 minutes and checked them every couple of minutes. Cool in the pan for 10 minutes before transferring to a wire rack.

I got the original recipe from amyshealthybaking.com. I've made a few minor changes but love how they turned out!

Lemon Bread

This bread was a hit as refreshments at a recent English Class. 

Lemon Bread

½ cup shortening or ½ cup butter (because I can’t find shortening here)

1 cup sugar

2 eggs

½ cup milk (You can use part fresh lemon juice if you want.  It makes it more lemony)

1 ½ cup flour

1 teaspoon salt (maybe a scant teaspoon)

1 teaspoon baking powder

Rind of 1 lemon, grated

Juice of 1 lemon

½ cup sugar

Mix all ingredients except the lemon juice and ½ cup sugar.  Start by beating the softened butter with the sugar.  Then add the eggs one at a time and beat until fluffy.  Add the milk.  Turn off the beaters and add flour, salt and baking powder.  Slowly beat in the dry ingredients.  Bake at 350 (180 C) for about 45-60 minutes or until light golden brown.  Remove from oven and prick top with a fork.  Mix together the lemon juice and ½ cup sugar and pour over the pricks.  It is delicious!

Parmesan Pull-Aparts

Ingredients:

1 1/4 cups warm water (I heat mine in the microwave for 30 seconds)

2 TBSP sugar

2 TBSP oil

1 1/4 tsp active yeast

1 tsp salt

3-4 cups white flour (I used about 3 cups white and 1/2 cup wheat)

Topping ingredients:

3-4 TBSP olive oil

1 TBSP Garlic Seasoning --combine these 2 ingredients in a small bowl for dipping (The original recipe called for 2 cloves of garlic minced, but I like this seasoning mix personally with other spices as well.)

1/4 cup parmesan cheese on a plate to dip the dough in

Directions:

Combine water, sugar, yeast, oil, & salt in Bosch mixer. Let sit a few minutes until yeast starts to bubble. Then slowly add the flour until it pulls away from the sides. Knead it or continue to mix for 4-5 minutes. Put dough in glass bowl sprayed with oil and turn to coat. Cover with damp cloth and put in an oven warmed to 160 degrees and turned off. Let sit in there for 10-15 minutes to rise a bit. Punch down and  knead for a minute on an oiled surface. Cut into 25-30 pieces with a pizza cutter. Then dip each piece in the olive oil/garlic seasoning mix then in the parmesan and place in a greased 13x9 pan. Let it rise in the warmed oven for 10-15 minutes, then turn the oven on to 350 degrees. It will rise as the oven heats up. Turn on the timer for 15 minutes when you turn the oven back on. Watch them and take the rolls out when they are lightly browned on top. Enjoy! She sure did!

I got the original recipe from Foodapparel.com.

French bread rolls

Ingredients:

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 bread flour

Directions:
In a large bowl, stir together warm water, yeast, and sugar. Let stand for a couple 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 (or knead for 5 minutes with your Bosch). 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. (I heat my oven to 160 degrees then turn it off. Don't let it get warmer than that or it can kill the yeast. Then I put my dough in to let rise. It's way faster and my little trick.)

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces (I cut it with a pizza cutter), and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Let rise until doubled in volume, about 40 minutes (or 15ish minutes using my trick). Meanwhile, preheat oven to 350 degrees F.
Bake for 15-18 minutes in the preheated oven, or until golden brown. OR if you let them rise in the warmed oven with my special trick, just turn on the oven and they'll rise more as it heats. I turned on the oven (which was already at 135) and then turned on the timer for 18 minutes and they looked like this. Enjoy!

I got this recipe from allrecipes.com

Cinnamon Toast- the Right Way

My sister Pam made this for me and told me it was Cinnamon Toast made the right way. I agree.  This is the right way.  I googled the recipe.  It's a Pioneer Woman Recipe and it is yummy.

Cinnamon Toast- the Right Way
8 slices good bread
1/2 cup butter (1 stick) softened
1 1/2 teaspoon cinnamon
1/2 cup sugar (or more)
1 teaspoon vanilla

Preheat oven to 350.  Put the bread on a large cookie sheet.  In a small bowl, mix together the softened butter, cinnamon, sugar, vanilla.  Spread the mixture on the bread.  Bake for about 10 minutes, then turn on the broiler and broil until bubbly.

Garlic Yogurt Breadsticks

1 Tbls yeast
2 Tbls sugar
1 1/2 cup warm water
1/2 tsp salt
3 1/2-4 cups whole white wheat flour (I used 1/2 cup of oat flour in place of some of the wheat flour)

Topping:
1/4 cup butter or margarine (softened)
1/4 cup yogurt
1/4 tsp garlic salt (or 1-2 cloves minced garlic + 1/4 tsp salt)
Grated Parmesan and dried parsley to sprinkle on top

Dissolve yeast in sugar water for 10 minutes. Add flour until the dough pulls away from the side of the bowl, but is still a little sticky. Knead dough for 4 minutes, let rest for 10 minutes. Mix the first three topping ingredients together until smooth. Coat cookie sheet pan with nonstick spray, and spread the dough out to cover the pan, then spread the topping over the dough and sprinkle with parmesan and parsley. Cut dough into strips. Let raise for 30 minutes, and bake 20-25 minutes at 350.

My friend Robyn had us over for lunch and served these yummy breadsticks. I'd been looking for a good recipe for breadsticks for a while and couldn't find one I loved until I had these. Thanks Robyn!