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Category Archives: Bread

Banana Nut Muffins

We made these the other day. They came out really well. I had smaller bananas so I used 3 1/2. Also think I only used a little more than a half a cup of walnuts plus what I added on top and that was good for us.


Easy Buttermilk Corn Bread

This recipe goes perfectly with Chili.


1/2 cup Butter
2/3 cup Sugar
2 large Eggs
1 cup Buttermilk
1/2 tsp Baking soda
1 cup Cornmeal
1 cup Flour
1/2 tsp Salt


  • Preheat oven to 375 F. Grease and 8×8 in pan.
  • In a measuring cup, combine baking soda and buttermilk, set aside. In a separate bowl combine cornmeal, flour, and salt, set aside.
  • Melt butter in a large skillet.
  • Remove from heat and stir in sugar.
  • Quickly add eggs and beat until well blended.
  • Add in the buttermilk mixture, stir well.
  • Add in cornmeal mixture, mix until well blended and few lumps remain.
  • Pour batter into prepared pan.
  • Bake for 30-40 minutes

Cheesy Breadstick

Oh so good!

This recipe is easy prep, easy prepare, easy bake, easy eating!!!


1, 10 oz can Pizza dough
2 TBSP butter, melted
0.5 oz. Parmesan, grated
2 oz. Provolone cheese, grated
1 TBSP dried Basil
1/4 tsp garlic salt

Directions: Preheat the oven to 450 F

  • Prepare a large cookie sheet by spraying with non-stick spray
  • In a bowl, mix together the Parmesan, Provolone, Basil, and Garlic
  • Spread the Pizza dough onto prepared pan
  • Brush with melted Butter.
  • Top evenly with the Cheese mixture
  • Using a pizza roller (or knife) score the dough into 10-12 pieces but don’t separate.
  • Bake for 12-15 minutes, until dough is cooked through and cheese is lightly browned.

Cranberry Nut Bread

A Christmas morning staple!

Total cooking time: 90 mins
Prep time: 20 mins

Cranberry Nut Bread

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup butter, room temperature
1 egg, beaten
1 TBSP grated orange peel
3/4 cup orange juice
1 1/2 cup fresh or frozen cranberries, chopped
1/2 cup chopped walnuts or pecans


  • Preheat the oven to 350 F.  Grease a loaf pan.
  • Sift together flour, sugar, baking powder, salt, and baking soda.
  • Cut in butter until mixture is crumbly.
  • Stir in egg, orange peel, and orange juice until mixture is just evenly moist.
  • Fold in cranberries and nuts.
  • Spoon mixture into loaf pan.
  • Bake for 70 minutes or until a toothpick comes out clean.
  • Remove from pan and cool on a wire rack.

Amish Friendship Cinnamon Bread

This is a great recipe.  I first learned about it after a friend of mine gave me a strange bag full of goo.  It turns out that goo was a bread starter, and the bread that it makes is fabulous!  This bread takes a good 10 days and makes 2 loaves.  I usually freeze one of the loaves so it lasts a bit longer.

First are some important notes.

1. Do not use a metal spoon or beater for mixing.
2. Do not refrigerate.
3. When air forms in the bag (days 6-10), let it out.
4. It is normal for the batter to bubble and ferment.
5. You really only need to squeeze the bag well on day 1 and 6.
6. Use whole milk throughout the process.

As I mentioned, this bread is made from a starter.  You should only have to start the starter once.  After that you’ll have starter and bread for however long you feel like making it!

To make the starter

1 package active dry yeast
1 cup whole milk
1 cup flour
1 cup sugar

Mix all the ingredients in a large Ziploc bag.  This is Day 1.

Once you have the starter

Day 1: Place bag flat on counter. This is the day you either make the starter or make bread – making new starter.
Day 2: Squeeze the bag several times during the day
Day 3: Squeeze the bag
Day 4: Squeeze the bag
Day 5: Squeeze the bag
Day 6: Add 1 cup milk, 1 cup flour, 1 cup sugar. Squeeze the bag well to mix.
Day 7: Squeeze the bag. Let air out if needed.
Day 8: Squeeze the bag. Let air out if needed.
Day 9: Squeeze the bag. Let air out if needed.
Day 10: Make bread and new starter. As follows.

Make new starter

1 cup whole milk
1 cup flour
1 cup sugar

  • In a large ceramic or plastic bowl combine the starter with milk, flour, sugar. Mix well with a wooden spoon.
  • Pour 1 cup of starter into 4 Ziploc bags – 1 cup in each bag.
  • Give 1 bag to 3 friends, and keep one for yourself. Don’t forget to give instructions.
  • Leave the remaining starter in the bowl for the next step.

Make bread

1 cup vegetable oil
1 cup milk
1 cup sugar
2 cup flour
2, 3.4 oz boxes instant vanilla pudding
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp vanilla
3 large eggs

Plus: (for the pans)

1 tsp cinnamon
3 TBSP sugar


  • Preheat oven to 325. Grease 2 loaf pans.
  • In a small bowl combine the extra cinnamon and sugar.  Sprinkle mixture into the greased loaf pans. Set aside.
  • Add all of the ingredients to bowl with the remaining starter.  Mix well.
  • Pour 1/2 of the batter into each loaf pan.
  • Bake for 1 hr or until golden brown and a knife comes out clean.

Banana Bread

Finally, a good banana bread! This one is courtesy of the Food Network.

Total cook time: 2 hrs
Baking time: 1hr 10mins

1 cup granulated sugar
8 TBSP (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas, mashed
1 TBSP milk
1 tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt


  • Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
  • Cream the sugar and butter in a large mixing bowl until light and fluffy, about 5 minutes on mixing speed 6.
  • Add the eggs one at a time, beating well after each addition.
  • In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon.
  • In another bowl, mix together the flour, baking powder, baking soda and salt.
  • Add the banana mixture to the creamed mixture and stir until combined.
  • Add dry ingredients, mixing just until flour disappears.
  • Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.
  • Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

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You ain’t never had my CORNBREAD

It’s actually the test kitchen’s corn bread, but well, it’s pretty good!


1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda

1 cup buttermilk
3/4 cup thawed frozen corn kernels
1/4 cup packed brown sugar
2 large eggs
8 TBSP unsalted butter, melted


Preheat the oven to 400 F.  Grease an 8×8 in square pan.

In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.  Set aside.

In a food processor, mix the buttermilk, corn kernels, and brown sugar until combined, around 5 seconds.  Add in the eggs and process until well combined, around 5-10 seconds.  The results will be lumpy.

Fold the buttermilk mixture into the flour mixture until well combined.  Then fold in the melted butter.

Scrape the batter into the prepared pan.  Bake around 30 minutes, until golden brown.  Let cool for 10 minutes before serving.