Pumpkin Bread. 5 stars based on 341 votes Share on TwitterShare on FacebookShare on Pinterest One of my strongest childhood memories is baking this pumpkin bread with my mom, and then carting it off to every neighborhood potluck and holiday party.
Now, I bake the recipe with my own kids, and it’s just as wonderful today as it was back then. It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves. This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills! Begin by whisking together the flour, salt, baking powder, baking soda and spices. In the bowl of an electric mixer, or using a hand mixer, beat together the butter and sugar. Add the eggs one at a time, beating well after each addition, and continue beating until fluffy.
Beat in the pumpkin; don’t worry if it looks a little grainy. Then transfer the batter to loaf pans. Parker House Rolls Recipe : Bobby Flay. Cast Iron Skillet Corn Bread Recipe : Alex Guarnaschelli : Food Network. Buttermilk Cheddar Biscuits Recipe : Ina Garten. Directions Watch how to make this recipe.
Preheat the oven to 425 degrees F. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas. Texas Roadhouse Rolls with Cinnamon Honey Butter. I have a confession.
Auntie Anne's Pretzel's Copycat Recipe. Mall pretzels that you can now enjoy in the comfort of your home for a fraction of the price with countless dipping sauce options, yes please!
I found this recipe over at one of my favorite food blogs, Yammie’s Noshery. It’s such a great blog to follow, so if you’re not yet following I suggest you do it now =). She takes amazing photos, creates many of her own recipes and she has great taste in food. Auntie Anne's Copycat Cinnamon Sugar Pretzel Bites (Nuggets) with Cream Cheese Dipping Sauce. I think I’ll take the award for coolest mom ever today (I’m only joking, but after making these, I’m feeling like my kids think I’m seriously amazing).
My family has become serious pretzel lovers, all thanks to my husband. He has always loved them so he started taking my kids to get them at the mall. Mom's Biscuit Mix. DIY Bisquick. Cheddar Parmesan Bread. Basic Pizza Dough - Processor Method Recipe : Emeril Lagasse. Directions Add the yeast and water to a bowl and stir with a wooden spoon.
Allow the yeast to dissolve until it is incorporated into the water, about 5 minutes. Add the olive oil, salt and 1 1/2 cups of the flour. Stir the mixture with a spoon until until the dough forms a ball, or place all the ingredients in a food processor until the dough forms a ball. My Favorite Pizza. Let’s face it: I have a list of favorite pizzas so long, it stretches out the front door and well into our north pasture.
This is but one of the thousands of pizzas I have known and loved; it’s completely delicious. It’s a vegetarian pizza, too—most of my favorite pizzas are—which means: a. There’s more for me! B. This is a cinch, though, as my pizza crust actually makes two pizzas. Either way, try this pizza soon. Throw some flour and salt into the bowl of an electric mixer. Pour some warm (not hot, but definitely not lukewarm) water into a bowl.
Sprinkle some yeast over the top… Now, with the mixer on, drizzle in olive oil. Next, pour in the yeast/water mixture. Perfect Pizza/Calzone Dough « Something Sweet Something Salty. This pizza dough is fabulous!
It is really quick and easy and tastes so wonderful. Pumpkin Cornbread. "Pizza Hut" Cheese Bread - JoshuaTrent.com. I know, so sorry, our recipe section is down today for maintenance.
Here is the recipe: 1 1/2 cups warm water (about 115°F) 2 tbsp sugar 1/2 tsp salt 1/2 cup non-fat dry milk 1 tbsp yeast 3 cups flour 1/2 cup melted butter (half for the bottom of the pan and half on top of the breadsticks) 8 oz package of mozzarella cheese Sprinkle with garlic powder, Parmesan cheese, salt & pepper (to taste) Dissolve yeast in the warm water. Let sit for 5 minutes. Add sugar, milk and salt and mix. Add enough flour to form a moderately stiff dough. Knead the dough until smooth. ( I did this in my Kitchen Aid mixer with the dough hook). Roll the dough into the size and shape of your baking pan (I use a half sheet pan which is about 13×18). Dutch Oven Crusty Bread. The fact that this rustic, crusty loaf came out of my kitchen and not out of a bakery was a bit of a revelation.
I didn’t know it was possible. Homemade bread, yes. Crackles-when-you-pull-it-apart-but-airy-and-chewy-inside crusty bread? Not a chance. The Bread, In His Words. The night Ryan arrived on the ranch—actually, probably less than an hour after he walked through the door—he whipped up some bread dough so it would have time to rise before dinner.
Even though I had every intention of chaining him to the kitchen during his visit, I really thought I’d ease him into it gradually…but he got started right away. We had Shrimp Risotto for dinner that night: Knead Not Sourdough Recipe.