Orange Buttermilk Muffins

These are some of the best muffins I've had. One of my 5 year olds told me they were so yummy he was going to eat them all gone! 

Muffin:

1/4 cup butter, softened
1/4 cup vegetable oil - i used applesauce to lower the calorie intake
1/2 cup white granulated sugar
1/3 cup packed brown sugar
2 large eggs
zest of 1 orange
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 teaspoon vanilla
1 teaspoon orange extract (optional) - I used a few drops of Doterra's Wild Orange
2 2/3 cups all-purpose white flour, lightly spooned into measuring cups and leveled with the back of a knife
1 cup buttermilk

Glaze:

1/4 cup butter, melted
zest of 1 orange
1 cup powdered sugar

Instructions:

Preheat oven to 425. Line a muffin tin (I actually get about 15 standard-size muffins, so plan accordingly) with cupcake liners and set aside.

Zest the orange and set aside.

In a large bowl or the bowl of a stand mixer, beat the butter, oil, and sugars until smooth. Add the eggs and orange rind and beat until smooth. Add the baking soda, baking powder, salt, and vanilla (and orange extract, if using) and beat until smooth. Alternately add the flour and buttermilk, starting and ending with the flour, mixing completely after each addition.

Scoop the batter into the lined muffin tins (I used a 1/4 cup cookie/ice cream scoop and it worked perfectly).

Bake in the preheated oven for 15-17 minutes or until the muffins are golden on top. Remove from oven and cool completely on cooling racks.

When the muffins are cool, melt 1/4 cup butter in a small mixing bowl. Add the zest of another orange. Slowly whisk in 1 cup of powdered sugar 1/4 cup at a time, beating thoroughly to eliminate any lumps. When you’ve added 1 cup of powdered sugar, it should look like moist frosting. Whisk in a few tablespoons of buttermilk until a smooth glaze consistency is reached.

Grab each cooled muffin by the bottom and dip it into the glaze.

I got 16 muffins. If you use everything I did like subbing oil for the applesauce (unsweetened) they come out to 4 Weight Watcher Points per muffin.

Pumpkin pull apart bread

These are super yummy. Similar to monkey bread as my kids thought it was. Lol

Dough
2 tbsp butter
1/2 c milk
2 1/4 tsp active dry yeast
3/4 c pumpkin purée
1/4 c sugar
1 tsp salt
2 1/2 c bread flour

Filling
1 c sugar
2 tsp cinnamon
3 tbsp butter
1/2 tsp nutmeg

Glaze
2 tbsp butter
1/8 c brown sugar
1 1/2 tbsp milk
3/4 c powdered sugar
2 tsp vanilla

In a saucepan over med high heat brown 2 tbsp butter. Once browned remove from heat and add the milk.
Return to heat until milk is heated
Pour into the bowl of a mixer with hook and allow to cool until 100•F. Once it has reached the temp add yeast and sugar and let poof about 10 min. Then add pumpkin, salt and 1 c flour. Stir until combined then add the rest of the flour 1 c at a time. And knead 6 min until dough is smooth and elastic and just slightly sticky. If its too sticky add flour a few tbsp at a time. (I had to add about an extra cup or so )

Move dough to a lightly oiled bowl and cover with a towel. Allow to rise 60-90 min or until doubled in size.
While dough is rising brown another 2 tbsp butter. Add the sugar, cinnamon and nutmeg and mix well. Set aside. Next grease a 9x5 ( bread size) pan.
Set aside.

When the dough has doubled punch it down and flip on a floured board. Knead in hands 1-2 min. Roll out to a 20x12 rectangle. Even sprinkle the sugar cinnamon mixture. And press into the dough with your hands. Cut rectangle into 6 even strips then stack on top of each other and cut into 6 pieces. Stack strips vertically in pan.
Cover with a clean towel and let rise for 30-45 minutes.

Preheat oven to 350. Bake 30-40 min
Until very brown.
To prepare the glaze heat butter, milk and brown sugar in saucepan. Bring to a boil then remove from heat and stir in powdered sugar bad vanilla. Poor on bread after baking.

Buttermilk Raspberry Breakfast Cake

The original recipe was for blueberries but I dont like them and I didnt have any so I subbed raspberries. I think it turned out really good.

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

*I used closer to 1 C. of the buttermilk and I also sprinkled the sugar in the raw on top instead of granulated sugar.

Rolls

These ROlls are sooo yummy!! you can make any shape but i did crescent. I've never done them before and they turned out awesome. Everyone loved them. (Sorry I forgot to take a pic of the rolls DONE.)

2 packages (1/4 ounce each) Active Dry Yeast

1 cup warm water

1 cup boiling water

1 cup shortening or butter 3/4 cup sugar

1-1/2 teaspoonS salt

2 eggs, beaten

7-1/2 to 8 cups all purpose flour

* DIRECTIONS:

 In a small bowl, dissolve yeast in warm water. Meanwhile, in a large mixing bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs; mix well. 

Add 2 cups of four; beat until smooth. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. When ready to use, roll out and shape dough. Place rolls in pans, or greased cookie sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees for 20-25 minutes or until they are golden brown. YIELD: 2 -1/2 dozen.

*

When I make these rolls, I often do it in one day. I skip the refrigerating overnight. Simply add enough extra flour, to make a SOFT.....non-sticky dough. They still are fabulous. Make sure you let the dough raise until generously double. Then place shaped rolls (I make crescent style)....on your greased cookie sheets. Let raise again until double, before baking.

Texas Roadhouse Rolls

I made these today and OMG SOOO YUMMY!!!

They tasted just like Texas Roadhouses and I even made a cinnamon honey butter which was so yummy too. My kids loved it.

Texas Roadhouse Rolls

4 tsp active dry yeast

1/2 C. warm water

2 C. scalded milk, cooled to luke warm

3 Tbsp butter melted, slightly cooled

1/2 C. sugar

7-8 C. flour

2 whole eggs

2 tsp salt

Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat well. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.

Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile grease a large bowl. Knead the dough until satiny and put in a greased bowl. Turn over to grease top. I used the dough hook on my kitchen aid mixer to knead. Cover and let rise in a warm place until double in size. Punch down. Turn out onto a floured board. Cut in half. Let rest 10 min. Roll out each into 1/2" thick rectangle then fold the rectangle in half making it about 1-inch thick. I used my rolling pin and rolled over the dough very gently just to seal the two halves together. Then I used a sharp knife and cut the rolls into squares and placed them on a greased cookie sheet.

Bake at 350 for 14-17 minutes or until golden brown. Immediately baste with melted butter.

Cinnamon Honey Butter

2 sticks of room temperature butter

1/2 C. powdered sugar

1 C. honey

2 tsp cinnamon

Mix well and spread on the rolls. YUMMY!

pretzel bites

This is an awesome afterschool snack or anytime actually.  I got it off Get Off your Butt and Bake and I have to say she has the best recipes!!! Instead of shaking the seasoning on the pretzels, I rolled them in the seasonings in a bowl. SO MUCH EASIER!!

PRETZEL BITES Texas size Rhodes Frozen roll dough *as many as you like – each roll makes four bites coarse salt, parmesan, garlic, cinnamon & sugar Vanilla glaze (optional) Take a thawed roll.  Cut it in four equal sections.  Place dough bites on greased sheets. I placed five across and five down on large baking sheets.  Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil.  When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly.  Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown.  Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese.  You can also make Cinnamon and Sugar bites. Make a mixture of Cinnamon and sugar:  About 1 cup sugar and 1 1/2 tsp. of cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture. You can serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla glaze.  So yummy . . . so simple! VANILLA GLAZE 1 cup powdered sugar 2 tablespoons milk 1 tablespoon melted butter 1 tsp. vanilla extract. Combine sugar, milk, butter and vanilla and mix well.  CHEDDAR DIP 1 Tablespoon butter 1 Tablespoon all purpose flour 1 cup milk 1 1/2  to 2 cups of grated Cheddar Cheese. Melt the butter in a med. size saucepan over medium heat.  Add the flour and stir until blended, and butter has turned lightly golden brown.  Slowly whisk in the milk and cook until thickened slightly.  Remove from heat and stir in the Cheddar Cheese until smooth and all of the cheese has melted.  Season with salt and pepper.  Shake a few red pepper flakes into sauce for added zing!

White Bread

Lets face it. I suck at making bread. However I decided I would try ONE last time to see if I failed again. and what do you know. I DIDNT!!! I got this recipe from The Sisters Cafe. It was Idiotproof!!!! I loved it. so tasty. I cut the recipe in half because I'm lazy and didnt want to mix by hand. So i used my loved Kitchenaid!

2/3 cup powdered milk 

3 heaping Tbsp of instant yeast

6 tsp salt

2/3 cup sugar

6 Tbsp shortening

6 cups warm water

Flour (approx. 15 cups total)

Mix powdered milk, yeast, salt, sugar, and shortening in large mixer like a Bosch. (*your Kitchen Aid is not big enough! It will handle a half recipe though.) Add warm water. Add about 4 to 5 cups flour and beat until well mixed. Add flour slowly until dough comes away clean from the edge of the mixing bowl. Allow to knead for 5 more minutes. Do not add too much flour. Cover with greased plastic and allow dough to rise. Once it has doubled in size, divide into 6 parts. Form each into a log, tucking and pinching the dough underneath to make it smooth on top. (This is easily done if you lightly roll out the dough and roll up lengthwise, pinching together seam and tucking in the ends.) Place each into a greased loaf pan and raise until the size of a bread loaf. Bake at 350 degrees for 30 minutes or until golden brown. Makes 6 loaves.

pizza roll

Thaw out 1 Rhoades bread loaf (I used the whole wheat)

ROll out on a cookie sheet like so...

 top with mozzarella cheese and toppings of choice (if using pineapple pat it dry with towels)

 Tuck the sides in and roll. Make sure all sides and secure. Pinch to make sure they are sealed.

brush with egg and sprinkle some parmesan cheese . Bake at 375 for 15-25 min or until browned

 Slice

 and eat with pizza sauce to dunk 

Banana Poppyseed Muffins

Heat oven to 400

mash 2 ripe bananas (i like to use my kitchenaid mixer rather than a fork)

They should look like this after they are mashed

add to the banana mixture:

1 egg

1/2 C sugar

1/4 C vegetable oil ( i use apple sauce instead for lower fat)

1/2 C. Milk

2 tsp poppy seeds

Mix

add 1 1/2 C flour (i mix whole wheat and white flour)

2 tsp baking power

1/2 tsp salt

1/4 tsp baking soda

mix well

Should look like this.

I added about 1/4 c lemon juice at this point to make them lemony

Fill muffin tins about 1/2 some of mine were a bit more and it was okay

I got exactly 24 muffins

Bake at 400 for 20 min and they look like this

PRINTABLE VERSION

Banana Tea Bread

Banana Tea Bread

1/2 C. Melted Butter

2 C. Flour

3 Bananas

1 C. Sugar

1 tsp baking soda

2-3 eggs

1/2 tsp salt

1/4 cut nuts (optional)

1 tsp cream of tarter

Beat eggs, sugar and salt. Add mashed bananas. Add flour, soda, cream of tarter and nuts. Add melted butter. Pour into creased pans and bake at 350 for 45 minutes.

I also added cinnamon chips and it was awesome!

I doubled the recipe and it made 2 of the wilton loaf pans. I did have to cook them closer to 1 hour since they are bigger than normal loaf pans.

Sweet Strawberry Bread

Sweet Strawberry Bread

3 cups flour

2 cups sugar

1 tsp baking soda

3/4 tsp cinnamon

1 tsp salt

4 eggs

1 1/4 cup canola oil

2 cups fresh strawberries, cut small

Mix flour, soda, cinnamon and salt in bowl. Add eggs, sugar, oil. Mix until moist, carefully add strawberries. Batter will be thick. Spoon into greased and floured loaf pans. Bake at 350 for 1 hour and 10 minutes. Cool in pans 10 minutes then remove.

Summer Zucchini and Carrot Bread

Summer Zucchini and Carrot Bread

Any time that you add vegetables to your bread, be prepared to adjust the amount of flour that you use. Vegetables will add moisture to your bread and how they are grated or pureed along with the type of vegetables, will determine the moisture added. But it’s easy to add a little more flour; a little more difficult to dribble in a bit of water. Because it is easier to add flour than water, start your dough a bit on the wet side and add flour as needed. Because zucchini has such a high moisture content, salt is used to draw some of the moisture from the squash.

3 cups coarsely grated zucchini squash


1 tablespoon salt

2 cups coarsely grated carrots 


3 1/2 cups white bread flour


3 tablespoons granulated sugar


1 seven-gram packet of instant yeast


1 1/4 cup warm water, 110 degrees


2 cups fine ground whole wheat flour


1/2 tablespoon salt


2 tablespoons melted butter

1 teaspoon cinnamon

Grate the zucchini. Place the zucchini in colander over the sink and stir in the salt. The salt will draw water from the zucchini. Grate the carrots and set them aside. Place the white bread flour, sugar, and yeast in the bowl of your stand-type mixer. Add the warm water and beat with a dough hook until it is partially mixes. The purpose of this mix is to hydrate the yeast. Squeeze the water from the zucchini. Add the vegetables to the mixer bowl along with the whole wheat flour, the rest of the salt, the butter, and the cinnamon. Knead with the dough hook at medium speed for four minutes. You will likely need to adjust the moisture level either by adding flour or water. Start out a little on the dry side as the kneading tends to wring water from the zucchini. Set the dough in a greased bowl, turn once, and cover. Set the bowl in a warm place and allow it to double in size.
. Grease two large loaf pans. Form two loaves, cover them, and let them rise until doubled and puffy. Bake at 375 degrees for 25 minutes or until done. The internal temperature should be at 190 to 200 degrees. If this bread is under baked, with all the vegetables, it will tend to be soggy. Remove and let the bread cool on a wire rack.

Our Favorite Breadsticks

Our Favorite Breadsticks

1 ½ cup warm water

1 Tablespoon yeast

2 Tablespoons sugar

3 ½ cup flour

1/2½ tsp salt

Butter for pan

Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. (I do all of this in my Bosch--any mixer would work great) Melt 3-4 Tbsp of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, Parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat your oven to 375 and bake for 20 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be puffy and soft. If you prefer a thinner, crunchy breadstick roll them out to fit a cookie sheet and a jelly roll pan. Either way they are great!

poppyseed bread

Poppy Seed Bread

3 c. flour

2 1/3 c. sugar

1 ½ tsp salt

1 ½ tsp baking powder

3 eggs

1 ½ c. milk

1 1/8 c. vegetable oil

1 Tb poppy seeds

1 ½ tsp vanilla

1 ½ tsp almond extract

1 tsp butter flavoring

Glaze:

¾ c. powdered sugar

¼ cup orange juice

½ tsp vanilla,

½ tsp almond extract

1/4 tsp butter flavoring

Preheat oven to 350°. Grease 2 9x5 loaf pans. Mix all bread ingredients together then beat for 2 minutes. Pour into pans and bake for 45-60 minutes. Begin checking at 45 minutes.

Mix glaze ingredients in small bowl and pour over hot bread in pans, making sure to cover the entire tops with glaze. Let cool before removing from pans. (Bread freezes well; wrap in plastic wrap and aluminum foil.)

Easter Breakfast Rolls

Easter Breakfast Rolls

1 package frozen bread or roll dough, thawed (or homemade roll dough)

6 TB sugar

1 tsp cinnamon

1 bag large marshmallows

1/4 cup butter, melted

Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle. Place

1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to over bake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

Deliciously Flaky Buttermilk Biscuits

Deliciously Flaky Buttermilk Biscuits

2 cups all-purpose flour (9 ounces)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons chilled butter, cut into small pieces

3/4 cup fat-free buttermilk

3 tablespoons honey

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Amish Cornbread

Amish Cornbread

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This is one of many “standard” cornbread recipes. Note that the amount of cornmeal is equal to the amount of flour. Since this recipe calls for 1/4 cup sugar, it will be slightly sweet. For a less sweet cornbread, reduce the sugar to two tablespoons.

If you prefer butter to shortening, use 1/4 cup butter. If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.

Amish Cornbread

1 c. sifted flour 
 1/4 c. sugar


1 tbsp. baking powder 
 3/4 tsp. salt


1 c. yellow cornmeal 
 1 egg

Beat well


1 c. milk 


5 tbsp. shortening melted and cooled


Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes.

Cinnamon Burst Sour Cream Zucchini Bread

Cinnamon Burst Sour Cream Zucchini Bread

Ingredients

3 cups all-purpose flour
 1 teaspoon baking soda


1/4 teaspoon baking powder
 1 teaspoon cinnamon


1 teaspoon salt 3 large eggs


2 cups granulated sugar
 1 teaspoon vanilla


1/2 cup sour cream 
2 cups grated zucchini squash

1 1/2 cups cinnamon chips

Directions

Preheat the oven to 350 degrees.

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

In a smaller bowl, whisk the eggs, sugar, and vanilla together. Fold in the sour cream and zucchini.

Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the cinnamon chips. Do not continue stirring.

Pour the batter into two well-greased 8 1/2 x 4 1/2 inch loaf pans. Bake for 55 to 65 minutes or until done. Cool for ten minutes on a rack before removing the loaves from the pan.