Beth's Best Breads
Apple Coffeecake with Crumble Topping and Brown Sugar GlazeThis is a delicious coffeecake. I find it to be overly sweet with the brown sugar glaze, so I usually omit it, and it is still delicious!
Bread Machine Dinner RollsUsing a bread machine makes these homemade rolls so easy to make because it does most of the work for you. These rolls are best right out of the oven.
Cranberry Orange Pecan BreadFor the Cake: 4 cups all-purpose flour 2 cup granulated sugar 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon sal ½ cup (1 stick) unsalted butter, at room temperature and cut into medium chunks 2 eggs, beaten 1 ½ cups fresh squeezed orange juice 2 tablespoon orange zest 1 tablespoon pure vanilla extract 2 cups coarsely chopped fresh cranberries 1 cup coarsely chopped pecans For the Topping: 4 tablespoons unsalted butter, cold ½ cup all-purpose flour 3 tablespoons granulated sugar ½ teaspoon ground cinnamon ¼ teaspoon salt ½ cup coarsely chopped pecans
Delicious Dinner Rolls (Gratitude Rolls)I came across this fun Thanksgiving idea on Pinterest – for Gratitude Rolls. I did it for our Thanksgiving dinner last year, and it was really fun for the kids. Gather a list of things for which your family is thankful. Type it up in columns, then print it out. Yes, my 3-year-old said she was grateful for chocolate milk...but I’m pretty sure we can all agree. Cut the list into strips with scissors or a paper cutter. Then set them aside. Once you have cut the dough into triangles, place one thankful note lengthwise on the triangle of dough. Make sure you spread plenty of butter when using these notes, It will prevent them from sticking! Roll the dough starting with the wide end of the triangle, and tuck the tail under the roll, and place on the cookie sheet. Continue for remaining instructions.
Family Favorite FlapjacksIHOP, eat your heart out! These are the best pancakes and so easy to make. Add fresh blueberries, bananas, or chocolate chips to make it just the way you like them. You will never go back to Aunt Jemima again!
Fresh Pumpkin BreadThis is my favorite pumpkin bread. You can use canned pumpkin, but it tastes amazing with fresh, cooked pumpkin.
No Knead Pizza DoughI've tried a lot of doughs at home for our Friday "pizza/movie" night pizzas. I like this one the best because the crust is light and airy. Be sure to plan ahead, as it will taste much better if made at least a day before you plan on eating it.
Pumpkin Coffee Cake with Brown Sugar-Pecan StreuselLighter than you would expect, with the rich flavor of pumpkin and spices, and a thick layer of crunchy brown sugar and pecan streusel, this coffee cake would make an ideal dish for the winter holidays or for a festive autumn brunch. Serve with big steaming cups of joe.
Pumpkin PoppersThese little muffins are like scrumptious donut holes. They are guaranteed to disappear quickly!
Stollen BreadLong before the Romans occupied parts of Germany, special breads were prepared for the winter solstice that were rich in dried or preserved fruit. Historians have traced Christollen, Christ's stollen, back to about the year 1400 in Dresden, Germany. The first stollen consisted of only flour, oats and water, as required by church doctrine, but without butter and milk, it was quite tasteless. Ernst of Saxony and his brother Albrecht requested of the Pope that the ban on butter and milk during the Advent season be lifted. His Eminence replied in what is known as the famous "butter letter," that milk and butter could be used to bake stollen with a clear conscience and God's blessing for a small fee. Originally stollen was called Striezel or Struzel, which referred to a braided shape -- a large oval folded in half with tapered ends -- said to represent the Baby Jesus wrapped in swaddling clothing. Around 1560 it became custom that the bakers of Dresden give their king, the ruler of Saxony, two 36-pound stollens as a Christmas gift. It took eight master bakers and eight journeymen to carry the bread to the palace safely. This custom was continued for almost 200 years. In 1730 Augustus the Strong, the electoral prince of Saxony and the King of Poland, asked the Baker's Guild of Dresden to bake a giant stollen for the farewell dinner of the Zeithain "campement." The 1.8-ton stollen was a true showpiece and fed over 24,000 guests. To commemorate this event, a Stollenfest is held each December in Dresden. The bread for the present-day Stollenfest weighs 2 tons and measures approximately 4 yards long. Each year the stollen is paraded through the market square, then sliced and sold to the public, with the proceeds supporting local charities. Although there is a basic recipe for making the original Dresden Christollen, each master baker, each village and each home has its own secret recipe passed down from one generation to the next. There are probably as many recipes for stollen as there are home bakers. The commercial production of Dresden stollen is carefully licensed and regulated to ensure quality and authenticity. Authentic German stollen is usually sprinkled heavily with confectioners' sugar prior to serving. I personally have never liked this topping and choose to drizzle the tops of my loaves lightly with a simple icing (confectioners' sugar mixed with enough heavy cream to reach the consistency of honey).
The Winery's Strawberry Oatmeal Coconut MuffinsWe used to vacation in June Lake, California, in the beautiful Sierras. This is from a small bakery in Mammoth, which I imagine does not exist. I love the little surprise inside of strawberry preserves.
Every Sunday morning, I get up and make a special baked breakfast bread for our adult class at church. Along with some other family favorites I have collected throughout the years, these are 28 of the "tried-and-true" favorite bread recipes that are sure to please! Recipes include everything from Swedish Pancakes and Stollen Bread, to Rhubarb muffins and Sweet Caramel Pecan Bread.
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