Summer Spiced Healthy Zucchini Muffins

1 cup whole-wheat flour
2/3 cup all-purpose white flour
1/4 cup sugar
1 Tbsp cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/3 cups shredded zucchini
1/2 cup milk
2 Tbsp oil
2 Tbsp honey
1 large egg
Preheat over to 400. Coat muffin tin with oil. Mix dry ingredients. Add zucchini, milk, oil, honey, and egg. Mix together. Spoon into muffin cups. Bake 20 minutes.

Grain-Free Apple Flax Muffins

LINK

Ingredients:

1 1/4 cups flax seed meal

2 tsp baking soda

1 Tbs cinnamon

1 tsp nutmeg

1/2 tsp salt

1/3 cup Stevia

4 eggs

1/4 cup melted butter or coconut oil (For MSPI, use coconut oil)

1/2 cup applesauce

1 tsp vanilla

1 large apple, chopped

1/2 cup walnuts, chopped

Method:

Mix dry ingredients. Beat the eggs and add to dry mixture along with oil, applesauce, and vanilla. Mix thoroughly. Add apple and nuts and stir to combine.

Allow fully incorporated mixture to stand 10 minutes.

Preheat oven to 350 degrees F. Line or grease muffin tins. Spoon into tins (the batter will be very thick) and bake for 18 minutes or until a toothpick inserted in the center comes out clean.

Makes 18-24 large muffins.  

We store them in the refrigerator, per the suggestion of the author of the blog we got the recipe from.

French Bread

adapted from HERE
Make into Super Stuffed French Bread Pizza

6 c. all-purpose flour
6 t. active dry years (2 1/2 packages)
1 1/2 t. salt
2 c. warm water
1 T cornmeal
1 egg white
1 T water

Mix 2 c. flour, yeast, and salt.
Mix in 2 c. warm water until well blended (using a dough hook).
Stir in the remaining flour (as much as you can).

Knead on a lightly floured surface to make a stiff, smooth dough. 
Knead for 10 minutes.
Shape into a ball.
Put in a greased bowl and turn once.
Cover and rise until doubled.

Punch down and divide in half.
Cover and rest for 10 minutes.
Roll each half into a large rectangle.  Roll up and moisten edges with water to seal.  (Taper ends.)

Grease a baking sheet and sprinkle with cornmeal.  Place loves, seam side down, on the baking sheet.  Beat egg white and water then brush on loaves.
Cover with damp cloth and rise 40 minutes (until doubled).

Use a sharp knife to make 4 diagonal cuts 1/4 in deep across each loaf.
Bake 375 degrees F for 20 minutes.
Brush again with egg white mixture.
Bake 15 to 20 more minutes.  (You may need to cover loosely with foil to prevent browning.)

Cool on a wire rack.

 

Don't eat too much or you'll have a FAT BELLY like our toddler!

Pita bread

  

These are good to make spiced pita chips or to eat with Layered Greek Dip.
adapted from HERE
2 1/4 t. active dry yeast (one package)
1 1/4 c. warm water
2t. salt
2 c. all-purpose flour
1 c. whole wheat flour

Dissolve yeast in warm water in a mixing bowl.  Stir in salt and enough flour to make a dough.  Knead on a floured surface for 7 minutes.  Do NOT let rise.  Divide dough into six balls.  Knead ball for a minute then roll into a 5 inch circle. 

Cover and let rise until doubled- 45 minutes.  Place upside down on greased baking sheet.

Bake 500 degrees F for 5 to 10 minutes.  Remove from pan to wire rack to cool. 

Crusty Bread

Look at SIMPLY SO GOOD for great pictures, add in suggestions and other great tips in the comment section.

In a large bowl mix,
3 cups unbleached white flour
1 3/4 t. Kosher salt
1/2 t. yeast
Whisk together.
Add in
1 1/2 cups water.
Mix with a spatula.
Cover with plastic wrap.
Let sit for 12 to 18 hours on the counter.

Heat oven to 450 degrees.
Put dough on a heavily floured surface and form into a ball then cover with plastic wrap from the bowl.
Heat a dutch oven with lid for 30 minutes.
Put dough into heated dutch oven with the lid on.
Bake for 30 minutes.
Done and beautiful bread.

Molasses Cornmeal Bread (Anadama Bread)

I traded a loaf of bread with someone at bible study. This is the bread I received! It is great for sandwiches. We made grilled cheese with almond cheese to go with our tomato soup.

7-8c flour

1.25 c cornmeal

2.5t salt

1.5T yeast

1/3c softened butter

2.25c very warm (120-130F) water

2/3c molasses

Mix 2.5c flour, cornmeal, salt and yeast in KitchenAid bowl.
Add butter.
Gradually add water and molasses.
Beat and scrape the bowl as needed.
Add enough flour to make a stiff dough.
Knead 8-10 min.
Allow to rise in a greased bowl covered with a damp cloth until doubled in size.
Divide into two loaves for second rise in greased loaf pans.
Bake @ 375F for 45min.

Annie also said: "This dough is stiff enough to do free form loaves by doing the final rise on a pizza shovel and baking on a preheated stone if you want to."

Donuts

I do not like donuts and I like THESE.
I don't really think this counts as cooking. They are good hot!

canned biscuits (anything BUT the flakey layer kind).
Melted butter (4T) (coconut oil for MPSI)
Sugar & Cinnamon
1/2 inch vegetable oil

Medium heat for oil.
Cut holes in the dough. I used the vegetable oil lid.
Brown both sides. Tongs work best for flipping.
Cool slightly on paper towel lined plate then lay in shallow dish of melted butter then shallow dish of cinnamon sugar. EAT!

Naan

From All Recipes.com

1 (.25 ounce) package active dry yeast(2 1/2 t.)
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
(You can add 1/2 t. baking soda and cook with a lid if you want bubbles.)

2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. (I kneaded with dough hook.) Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2. Punch down dough, and knead in garlic. (I put garlic in butter.) Pinch off small handfuls of dough about the size of a golf ball. (I made 24 balls.) Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. During the second rising, preheat grill to high heat. (I used a non-stick cooking pan.)

4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. (Mine took about 1 minute on each side.) Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

This was SO GOOD and easy. The recipe does make a lot and they don't reheat very well.

Overnight Pizza Dough adapted by Aunt Heidi

This recipe was adapted by Aunt Heidi from Peter Reinhart's New York Style Pizza Dough recipe in American Pie: My Search for the Perfect Pizza.

There are a lot of notes.

This recipe is for a 16 inch pizza pan.

11.25 oz of flour (preferably bread flour) (measured on a cooking scale)
(original recipe calls for 1t sugar- Heidi omits this)
1 t salt
1 t instant yeast (You can use active dry but you have to proof it in the warm water. This can also be labeled as 'bread machine yeast.')
dump oil in (about 2T)
1 cup warm water

Mix all the ingredients are just together. Let rest 5 minutes. Then kneed with mixer because stick for a few minutes. Look for the dough being stringy. Put over the dough and store in the fridge overnight.

Try to set dough out 2 hours before using to get to room temperature but you can use it straight out of the fridge.

Flour counter and top of dough because it will be really sticky if at room temp. Pat and stretch out multiple times it will eventually hold it shape. Heidi does not use a rolling pin for this. Then move to a greased pan.

Put on sauce (her sauce, Trader Joe's pizza sauce thickened with tomato paste), toppings (Bryan likes green bell pepper, well-drained pineapple tidbits, Canadian bacon from Costco), 8 oz mozzarella cheese from Costco.

Bake 500 or 550F for 10 to 12 minutes on the bottom rack of the oven. Look for the cheese and crust to brown then take it out.

Heidi and Bryan make pizza every Friday night. They have it down to a science. (They are both engineers!)

Sour Cream, Cheddar, and Green Onion Drop Biscuits

I thought I had lost this recipe. Thank goodness I found it while cleaning the kitchen because we are moving.

This recipe is from Cooking Light.

Roll our these biscuits, or drop into 12 muffin tins and bake the same amount of time. These are best the same day they're baked, but you can store them in an airtight container for up to two days. To warm them, wrap loosely in aluminum foil, and place in a 300 degree oven for five to ten minutes.

2 cups all-purpose flour
1 T. sugar
2 t. baking powder
1 t. salt
1/4 t. baking soda
3 T. chilled butter, cut into small pieces
3/4 c. (3oz)shredded sharp cheddar cheese
1/4 c. finely chopped green onions
1 c. buttermilk
1/2 c. sour cream

Preheat oven to 450.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.

Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spry. Bake at 450 for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.

Blueberry Spice Muffins

Penzeys Spice Catalog 2011

1 3/4 cups flour
1/2 cup sugar
2 1/2 cup t baking powder
1 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1 egg slightly beaten
3/4 cup milk (MSPI coconut milk)
1/3 cup melted butter (MSPI coconut oil)
1 1/4 cups fresh blueberries

Topping:
1 T sugar
1/2 t. cinnamon

Preheat oven to 400 degrees. For the muffins: Combine the dry ingredients in a large bowl. In a small bowl, combine the egg and milk and then add to the dry ingredients along with the melted butter. Stir just until moistened and then fold in the blueberries. Fill greased or paper-lined muffin cups 2/3 full. Combine the topping ingredients and sprinkle over the batter. Bake at 400 degrees for 16-20 minutes or until browned and springy or the toothpick that doesn't hit a blueberry comes out clean. Col a few minutes in the pan and then remove to a wire rack.

Jiffy Pancake and Fruit Shortcakes

From Rachael Ray's Cooking Rocks!

For all three recipes
Butter or vegetable oil, for skillet or griddle
Whipped cream

Blueberry Shortcakes

1 box blueberry muffin mix
1 egg
1/3 cup milk
1 pint fresh blueberries


Raspberry-Strawberry Shortcakes

1 box raspberry muffin mix
1 egg
1/3 cup milk
12 strawberries, hulled and sliced


Banana Nut and Fruit Shortcakes

1 box banana nut muffin mix
1 egg
1/3 cup milk
1 small banana, sliced
6 strawberries, hulled and sliced

Make the pancakes: Heat a large nonstick skillet or griddle pan over medium heat (we used our electric griddle). Mix each muffin mix in a seperate bowl with egg and milk. Lightly grease skillet or griddle and pour four 3-inch blueberry pancakes onto the griddle. When bubbles appear around the edges, lift up the pancake to peek at the underside. If it looks golden brown, flip it and cook the other side. Repeat with raspberry-strawberry pancakes and then the banana nut and fruit pancakes, so you havve 4 of each kind, for a total of twelve 3-inch pancakes.

Make the shortcakes: Layer a pancake with a swirl of whipped cream, a pile of fruit, then another pancake, more whipped cream and fruit, and then top with another cake. Each shortcake stack should be made with 3 small pancakes.

Use the cheapest mixes you can find. The more expensive ones puff and are harder to get done in the middle. Also, the bigger you make them the easier they seem to be to flip.

Rosemary Peasant Bread

From Food Network Magazine
Found HERE.

COPY THAT!

The Restaurant: Romano's Macaroni Grill
The Dish: Rosemary peasant bread

Almost Famous Rosemary Bread
Active: 30 minutes
Total: 5 hr (plus cooling)
Makes: 4 small loaves

1 1/4oz packet active dry yeast
2 t sugar
2 T extra-virgin olive oil, plus more for brushing and serving
1 1/2 cups all-purpose flour, plus more for dusting
2 T dried rosemary
1 t fine salt
1/2 t kosher salt
Freshly ground pepper

1. Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
2. Add 1 T olive oil, the flour, 1 1/2 T rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer)until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
4. Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
5. Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into four pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting two balls on each baking sheet. Let stand, uncovered, unto more than doubled, about 2 hours.
6. Preheat the oven to 400. Bake the loaves 10 minutes; brush with the remaining 1 T olive oil and sprinkle with the kosher salt and the remaining 1/2 T rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Garden Patch Bread

Makes a 2 lb. loaf.

Put in bread machine in following order:
2/3 cup water
2/3 cup coarsely shredded carrot
1/2 cup tomato juice
3 Tbsp. coarsely chopped green bell pepper
3 Tbsp. sliced green onion
4 tsp. butter
4 cups bread flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 tsp. dried basil, crushed
1 tsp. active dry yeast or bread machine yeast

Pumpkin Chocolate Muffins

This recipe is from the Penzy's spice catalog.

3 cups sugar
1 cup oil (half oil and half applesauce works as well)
4 eggs
2 tsp. pure vanilla extract
3 1/2 cups flour
1 1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground nutmeg
2/3 cup milk (soy milk works great)
1 3/4 cups pumpkin, NOT pie filling (1 15oz can)
1 cup chocolate chips

Preheat oven to 350. Spray muffin tins with a good coating of non-stick cooking spray and set aside. In a mixing bowl, beat together the sugar, oil, eggs and vanilla until thoroughly blended. IN a separate bowl, sift together the flour, salt, baking soda, cinnamon and nutmeg. Gradually add the egg mixture to the flour mixture and blend thoroughly. Add half the milk and half the pumpkin and mix, repeat. Fold in the chocolate chips. spoon the batter into the muffin tins, about 2/3 full. Bake at 350 for 20 minutes until springy and brown or until a cake tester comes out clean.

Yields about 24.

Prosciutto Ring

2 cups + 3 tbsp bread flour (+1/2 cup, depending on texture)
1 tbsp malt powder (or 1 tbsp sugar)
3/4 tsp instant yeast
1/2 tsp coarsely ground black pepper
3/4 tsp salt
1 c water (70F - 90F)
3 oz Prosciutto, 1/8" thick -- cut into 1/2" pieces
4 tsp bacon fat, lard, or butter -- melted

Using the whisk attachment, thoroughly combine flour, malt, and yeast. Add salt and mix. Add the salt after mixing to avoid it coming into direct contact with the yeast.

Use the dough hook on the mixer, add water to bowl and combine with flour at low speed until moistened. Increase speed to medium and knead for seven minutes. Add Prosciutto and mix in on low. Dough should be tacky not sticky. If it is too sticky add a bit more flour and knead in, if too dry, spray with a bit of water and knead in.

Dump dough onto a lightly floured counter, shape into a ball, dust lightly with flour, and cover with plastic wrap. Allow to rest for 20 minutes.

Place baking stone or a baking sheet on the bottom shelf of the oven and a baking sheet on the bottom of the oven. Heat oven to 450F.

Roll dough into an 18" rope, form into a ring, overlapping ends by two inches on a sheet of parchment paper. Cover with a large bowl or oiled plastic wrap and allow to rise until doubled in bulk -- about one hour. Brush with melted bacon grease.

Transfer bread on parchment to stone or baking sheet. Toss half a dozen ice cubes into the pan on the bottom of the oven.

Bake for 15 minutes, remove parchment, and rotate bread 180 degrees. Bake another five minutes and reduce heat to 400F. Cook another 10 to 15 minutes. Turn oven off, prop open door, and leave the bread in the oven for five minutes.

Remove bread from oven, brush again with bacon fat or butter, and allow to cool completely.

WORTH THE WORK!!!

Monkey Bread

2 cans Grands biscuits
1 cup Sugar
¼ Cinnamon
1 stick Butter
½ cup chopped Nuts
1 cup Brown Sugar

Cut each biscuit in fourths and shake in bag with sugar and cinnamon mixture.
Arrange in bunt pan that has been sprayed with cooking spray. Melt butter and mix in brown sugar. Bring to a boil and lower heat, cook approximately 2 minutes. Mix in nuts. Pour over biscuits, lifting edges allowing mixture to reach bottom of pan. Bake 350 degrees for 30 minutes.
Makes 8 servings.

Blue Berry Muffins

375 degrees for 20 minutes
grease tin

2 c flour
¾ c sugar
2 ½ t baking powder
½ t salt
mix and make well
2 beaten eggs
¾ c milk (MSPI coconut milk)
½ c butter (MSPI coconut oil)
1 T orange peel

Mix and add all at once to dry mixture.
Stir until just moist.
Should be lumpy
1 c blueberries (fresh or frozen thawed) FOLD IN
Spoon in cups
Bake at 350
Cool in cups on wire rack for five minutes
Remove and serve warm

Lemon Pepper Biscuit Sticks

2 c flour
2 T sugar
2 t baking powder
1 t lemon pepper
¼ t baking soda

MIX
6 T butter -cut in with pastry blender

make a well

1 egg beaten
1/3 c buttermilk or sour

Combine all at once until just moist
10-12 knead smooth

roll out 12 x 6" – cut 24 6" strips
ungreased baking sheet

400 degrees, 10-12 min.
Cool on wire rack 10 min
Serve warm

Cheese and Beer Bread

2 1/2 cups all-purpose flour
2 Tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon dried oregano
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried basil
1 12-oz can (1 1/2 cups) beer
1 cup shredded cheddar cheese (4oz)

1 Grease the bottom and 1/2 inch up the sides of a 8x4x2" or 9x5x3"loaf pan; set aside.

2 in a large mixing bowl, stir together the flour, sugar, baking powder, oregano, baking soda, salt, and basil. Add the beer and cheddar cheese. Stir until just combined. The batter should be lumpy.

3 Spoon batter into the prepared pan. Bake in a 375 degree oven for 35 to 40 minutes or until golden. Cool in pan on a wire rack for 10 minutes. Remove from pan. Serve warm or cool completely on rack.