Bread and Muffins

cheese biscuits..I have added peppers and done many other variations with this recipe..

Cheese Biscuits
The huge basic recipe is
8 cups flour,
6 cups grated cheddar,
4 cups butter ( I substitue Smart Balance for all or half of that),
1 egg.
.Chill for 3o minutes, roll into a log for slicing or roll out and cut in shapes..Round or rectangles are great! These are just wonderful



No-Knead Onion Rolls


3 Tablespoons olive oil, divided
3 medium onions, finely chopped
1/4 cup plus 1 teaspoon granulated sugar
Kosher salt
2 0.25 ounce packages active dry yeast
2 large eggs
6 Tablespoons butter, melted, plus more at room temp for the pan
6 cups all-purpose flour, spooned and leveled, plus more for shaping the dough


Heat 2 Tablespoons of the oil in a large skillet over medium high heat. Add the onions, 1 teaspoon of the sugar, and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, 15 to 18 minutes.

Place 2 cups warm tap water (105o to 115o F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes. Whisk in the eggs, 4 Tablespoons of the butter, the remaining 1/4 cup sugar and a 1/2 teaspoon of salt. Add the flour and three-quarters of the onions and mix until a sticky dough forms. Brush the top of the dough with the remaining tablespoon of oil . Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.


Butter a 9 x 13 baking pan. Punch the dough down. With well-floured hands, form the dough into 16 balls and place in the prepared pan, spacing evenly. Sprinkle with the remaining quarter of the onions. Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in bulk, 30 to 40 minutes.


Heat oven to 400o F. Remove the plastic wrap and brush the dough with the remaining 2 Tablespoons of butter. Bake until the rolls are golden, 18 to 22 minutes (tent with foil if tops brown to quickly-I did). Cool in the pan for five minutes before serving.


Honey Rolls

Yields 12 rolls

2 teaspoons active dry yeast
1 cup barely warm water
1/4 cup honey + 1 tablespoon, divided
1 teaspoons salt
1 egg
3 cups all-purpose flour, plus extra if necessary
1 tablespoon butter, melted

In a large mixing bowl, sprinkle the yeast over the warm water and let sit for 5 minutes. Add the honey, salt and egg. Stir until blended. Add 3 cups of flour and mix until the dough comes together. If using a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic. If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead.

Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.

Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.

Preheat oven to 400 degrees F.

In a small bowl, combine the melted butter and 1 tablespoon honey. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.



The Cinnabon rolls
1 cup warm milk ---105-115 degrees
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce)
Filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
Icing:
3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract & 1/8 teaspoon salt
Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size.
In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 rolls (or more smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish. Cover and let rise until nearly doubled, about 1 hr. * put in the refrigerator for next morning if you are doing them the night before.
preheat oven to 350 degrees. Bake rolls until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll. .







Delicious slathered with butter and drizzled with honey or jam, these biscuits are also substantial enough to hold up to more serious fillings like ham and pepper jelly or crispy fried chicken and gravy like the guys at Pine State Biscuits do on their famous Reggie.

This is a solid recipe that produced outstanding results the very first time I tried it out — then again, it doesn’t hurt to have your mom to show you the ropes the first time through.



BUTTERMILK BISCUITS
Recipe from chef, Scott Peacock courtesy of The New York Times

Making your own baking powder by combining fresh cream of tartar and baking soda will produce biscuits with the most lift. Don’t be afraid of the hot oven temperature either as this will allow the heat to get on the biscuits quickly and sufficiently brown their tops. When forming the dough, mix in the buttermilk until the mixture just holds together. The last thing you want to do in this recipe is overwork the dough and ruin the biscuits flaky, buttery texture.


INGREDIENTS:
1 tablespoon cream of tartar
1 1/2 teaspoons baking soda
5 cups sifted unbleached all-purpose flour, plus more as needed
1 tablespoon plus 1 teaspoon kosher salt
1/2 cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces
2 cups chilled cultured buttermilk, plus more as needed
3 tablespoons unsalted butter, melted

METHOD:
Place a rack in the upper-middle position of the oven and preheat to 500°.

Make your own baking powder by sifting together the cream of tartar and baking soda.

In a large bowl, whisk together the salt, baking powder and salt. Add the lard or butter and quickly work the pieces into the flour with a pastry cutter or the tips of your fingers. The pieces should be coarsely blended and resemble large peas.

Make a well in the center of the bowl and pour in the buttermilk.

Quickly mix the ingredients until the mixture just comes together and forms a shaggy mass. Add 1-2 more tablespoons of buttermilk if the mixture seems dry.

Immediately turn the dough out onto to a generously floured surface and quickly knead the dough about ten times until a ball forms.

Gently flatted the dough and use a lightly floured rolling pin to roll the dough out a thickness of 3/4 inch.

With a fork that has been dipped in flour, pierce the dough at half inch intervals before using a fluted, 2 1/2 or 3 inch biscuit cutter to stamp out the biscuits. When you have run out of room to stamp out more biscuits, carefully reform the dough and press out as many as you can.

Arrange the biscuits on a parchment lined baking sheet and bake until golden, about 10-12 minutes.

Remove from the oven a brush the tops with the melted butter. Serve warm with butter, honey and/or jam.

Makes about 10-12 large biscuits


--------------------------------------

Pizza Dough
1 1/4 cups water
2 tablespoons oil
1/2 teaspoon salt
1 tablespoon cornmeal
3 cups flour
1 pkg yeast

425 degrees

Kitchen Aid- mix 2 min.
Let rest 5 min.
Oiled cookie sheet,
BAKE 7 mins, take out top. bake 425 15 min. cheese is melted &browned.

-----------------------------

Glazed Raisin Biscuits

guard with life recipe!!!

2-1/4 1/2 cup raisins (or little more)
1 teaspoon cinnamon
2/3 cup buttermilk (T vinegar w milk)
2 tablespoons sugar
Melted butter

GLAZE:
2/3 cup powdered sugar
1/4 teaspoon vanilla
1 tablespoon warm water (coffee

)Preheat oven to 450ºF

Mix Bisquick, buttermilk, raisins, cinnamon and sugar until a dough forms.
Turn onto a floured surface and knead 20 times.
Roll 1/2" thick.
Cut into round biscuits and palce in an ungreased 8 x 8" pan. Flatten slightly.
Brush with melted butter.
Bake for 8-10 minutes.
Remove and brush with more butter,
then drizzle with glaze.


-----------------------------


12 triangular or 24 rolled scones)

FOR THE SCONES:

3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
1 cup (approximately) buttermilk
1 tablespoon grated orange or lemon zest

FOR THE TOPPING:
1/2 stick (2 ounces) unsalted butter, melted, for brushing
1/4 cup sugar, for dusting


FILLING FOR ROLLED SCONES:
4 tablespoons jam or jelly and/or 4 tablespoons raisins

preheat the oven to 425 degrees.

For the scones: In a medium bowl, stir the flour, sugar, baking powder, baking soda and salt together with a fork. Add the cold butter pieces and, using your fingertips (the first choice), a pastry blender or two knives, work the butter into the dry ingredients until the mixture resembles coarse cornmeal. It's okay if some largish pieces of butter remain -- they'll add to the scones' flakiness.

Pour in 1 cup buttermilk, toss in the zest, and mix with the fork only until the ingredients are just moistened -- you'll have a soft dough with a rough look. (If the dough looks dry, add another tablespoon of buttermilk.) Gather the dough into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured work surface, and knead it very briefly -- a dozen turns should do it. Cut the dough in half.

For triangular-shaped scones: Roll one half of the dough into a 1/2-inch-thick circle that is about 7 inches across. Brush with half of the melted butter for the topping, sprinkle with 2 tablespoons of the sugar, and cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and set aside while you roll out the other half.

For the rolled scones: Roll one half of dough into a strip 12 inches long and 1/2 inch thick (the piece will not be very wide). Spread the strip with half of the melted butter for the topping and dust with half of the sugar. If you want to spread the roll with jam and/or sprinkle it with dried fruits, now's the time to do so; leave a narrow border along one long edge bare. Roll the strip up from the other long side like a jelly roll; pinch the seam closed and turn the roll seam-side down. Cut the roll in half and cut each piece into six 1-inch-wide roll-ups. Place the rolled scones cut-side down on an ungreased baking sheet, leaving a little space between each one. Repeat with the remaining dough.

Bake in preheated oven for 10- 12 minutes, until both the tops and bottoms are golden.


--------------------------------

Greatest MONKEY BREAD
oh my these are too good

Melt One Stick Butter in large container
Add One Cup Brown Sugar---ONE Tablespoon Cinnamon. mix.
Can add nuts if wanted.
Open can of Buttermilk biscuits. Tear each in four pieces.
Dump in butter pan. Mix well.
Dump in cake pan. Spread out. Bake 350 for 30 min.


----------------------------

Herb and Parmesan Monkey Bread

1-1/2 loaves frozen bread dough, thawed (or one package of white or parkerhouse rolls)
1/4 cup melted butter or margarine
1 cup grated Parmesan cheese
1 tablespoon of each fresh herb (or one teaspoon each dried) Rosemary, Sage, Basil, and Thyme 1/4 teaspoon garlic powder

Grease a fluted tube bundt pan.
Combine cheese, fresh (or dried) herbs and garlic.
Divide thawed dough into 24 pieces (16 pieces of the whole loaf and 8 pieces for the half loaf). If using rolls, they are ready to use once thawed.
Dip each piece in butter and roll in cheese/herb mixture to coat.
Place coated pieces of dough evenly in pan.
Let rise until double in size.
Bake in a preheated 375 degree oven for 30-40 minutes or until well browned and top of bread sounds hollow when tapped.
Remove from pan immediately to cool on wire rack or use a can of biscuits cut in fourths!!! So simple.-


-------------------------------


I absolutely LOVE this bread.

Outrageously Outstanding Oatmeal Bread can do in oven

1 1/3 cups warm water
3 tablespoons packed brown sugar
2 tablespoons Canola oil
1 1/2 tablespoons dry skim milk
1/2 cup quick cooking oats -- (uncooked)
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons instant yeast -- (or bread machine yeast)

1. Place all ingredients, in order listed in bread machine manual, in a 2-pound loaf capacity bread machine pan. Place pan in the machine. Set machine to 2-pound loaf, "white" cycle and "light" crust. Start machine.
2. If necessary to obtain a light crust, remove pan from the machine 5 minutes before baking is complete. Immediately, remove loaf from pan. Brush top crust lightly with melted butter or margarine; wrap loaf in a clean dish twel to cool.

Yield: "1 2-pound Loaf"
I tried this bread today, baking it in the oven. Very good and oh, so soft! I used 4 mini loaf pans and baked at 350º for about 20 minutes.

----------------------------

BAKING MIX (if you're out of Bisquick®)

for 2 Cups Mix --
1 3/4 cups all-purpose flour,
2 1/2 tsp baking powder and
3/4 tsp salt.
Cut in 1/3 cup shortening until mixture looks like fine crumbs.

--------------------------------


Magic Biscuits --

or Angel Biscuits--makes two cookie sheets full.
5 c. all purpose flour
1 tsp. baking soda
3 tsp, baking powder
1 tsp. salt
4 T. sugar
1 c. shortening
2 c. buttermilk
1 pkg. dry yeast
4 T. hot water

Mix dry ingredients; cut in shortening. Add buttermilk and yeast that has been dissolved in hot water. Place in oiled bowl in refrigerator. You DO NOT have to wait for rising.

Roll out and cut with biscuit cutter.
Bake at 425 deg. for 10 min. Taste even better 2nd day - use only amount of batter needed. Batter will keep up to a week in refrigerator.

-----------------------------

Rees CINNAMON ROLLS

gosh these are good and easy pioneer womans web site

Mix 1 quart milk, 1 cup oil, 1 cup of sugar in a pan. Scald. take off heat & cool.

When the mix is lukewarm, sprinkle in 2 packages Active Dry Yeast. -let sit for 1 minute

Then add 8 cups of all-purpose flour. Stir together.

COVER & let sit for at least an hour

Now add 1 more cup of flour…1 heaping teaspoon baking powder… And 1 "scant" teaspoon baking soda and 1 heaping tablespoon of salt. Stir mixture together.

At this point, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it

--------------------------

Sprinkle surface generously with flour. Take half the dough and form a rectangle. Roll THIN.
Now drizzle 2 cups melted butter over the dough. cover with 1 c sugar then cinnamon.

Now, starting at opposite end, roll dough in a neat line toward you. pinch to seal.

Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans.

Then begin cutting rolls app 3/4 to 1 inch thick and laying them in the buttered pans . Repeat process with other half of the dough.

This makes app seven pans of rolls.

Let rolls sit 20- 30 min to rise, then bake at 400 til light golden brown, 15 to 18 minutes.

----------------------

While the rolls are in the oven, make the deliciously sinful

MAPLE FROSTING

To bowl, add 1 bag of powdered sugar.
2 t maple ext,
1/2 c milk,
1/4 c melted butter and
1/4 cup brewed coffee and
1/8 t salt. stir it up.
thick but pourable.
Pour over hot rolls.



---------------------------



Pumpkin Chip Muffins made these for years . very good, moist.

4 eggs
2 c sugar
1 can pumpkin
1 1/2 c veg oil
3 c all pourpose flour
2 t baking soda
2 t baking powder
1 t cinnamon
1 t salt
12 ounce bag semisweet choc chips

Beat eggs, sugar pumpkin and oil til smooth. Mix flour, baking soa and poder, cinnamon and salt. add to pumpkin mixture. fold in chips.
Fill freased muffin cups 3/4 full.
Bake 400 for 16-20 min.
cool 10 before removing. about 24

---------------------------------

Blueberry Muffins

makes 22 or 23
keep forever

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg 1/3 cup buttermilk ( t vinegar to milk)
1 t vanilla 1 cup frozen blueberries

Preheat oven to 400 -
Grease muffin cups --REALLY need to use paper LINERS

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.

Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.

Fold in blueberries. Fill muffin cups 2/3 , and sprinkle with crumb topping mixture.


-----------------------------------

To Make Crumb Topping:
Mix together
1/4 cup brown sugar
1/3 cup flour
1/4 cup butter
1 1/2 teaspoons cinnamon


Mix with fork, and sprinkle over muffins before baking. --- go light with topping Bake for 20 to 25 minutes in the preheated oven, or until done


-------------------------

Vanilla Muffins
2 doz
very very good and simple

2 cups granulated sugar
4 eggs
4 cups all-purpose flour
2 cups milk
1 tablespoon baking powder
1/2 cup butter
1 tablespoon vanilla extract
Beat sugar and eggs together.
Add rest.
Mix well.
Put in greased muffin tin -
350- 20 minutes.

----------------------------


Sour Cream Pineapple muffins
8-9 lg. Or 12 small Muffins
these are the best!!!!!

1/3 Cup Sugar
1 Egg
1/4 Cup Butter, soft
1 Cup Sour Cream
1 tsp. vanilla
1 1/2 Cups All purpose Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Crushed Pineapple, drained

Beat first 5 ingred until creamy add to dry ingredients.
Stir in Pineapple. Grease muffin tins.
Fill tins 2/3 full Bake at 375 for 15-20 minutes.


----------------

BANANA CRUMB MUFFINS

1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 large mashed bananas
3/4 cup white sugar
1/3 cup vegetable oil
1 egg lightly beaten

Topping: 1/3 cup packed brown sugar
1 tbsp flour
1/8 tsp cinnamon
1 tbsp margarine or butter

Combine dry ingredients. Add bananas, egg, sugar and oil. Blend well. Fill paper lined muffin tins 3/4 full. Crumble topping over tops of muffins, press down gently.
Bake at 375F for 18 - 20 minutes. Makes 12 large muffins


-------------------------

Banana Bread--my old recipe

2 1/2 c flour
1 c sugar
3 1/2 teas baking powder
1 teas salt
3 Tablsp oil
3/4 c milk
1 egg
2 to 3 medium size mashed bananas
1 c chopped nuts if desired. grease and flour 2 loaf pans.
oven 350 degrees. bake 55 to 65 minutes or untill toothpick comes out clean.

---------------------

Cream Cheese Banana Nut Bread

Makes 2-8"x4" loaves.

this is soooo gooood!
the topping is wonderful.
I pressed it in a little.

3/4 c butter, softened
1 (8oz) pkg cream cheese
2 c sugar
2 eggs
3 c all purpose flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 1/2 c very ripe mashed bananas (about 4 medium)
1 c pecans or walnuts, chopped
1 t vanilla

Topping :
1/2 c packed brown sugar
1/2 c walnuts or pecans, chopped
1 T flour
1 T melted butter
1/4 t cinnamon

Mix and sprinkle over loaves before baking. Beat cream cheese, vanilla & butter till creamy. Gradually add sugar, beat till fluffy. Add eggs, 1 at a time, beat until blended. Combine flour, baking powder, baking soda & salt, add to butter mix, until just blended. Stir in bananas & nuts. Pour into prepared pans.
Bake 350 for hour and half.

-----------------------------



this is a fabulous gift bread

CRANBERRY SAUCE ORANGE BREAD -
--so good and easy

1/4 cup sugar
1 cup whole berry cranberry sauce
1 cup sugar best of all
3 cups of self rising flour *
3 Tablespoons orange zest
1/2 cup chopped pecans OR walnuts, if desired 1 cup milk (I've used 1/2 % with no problem)
3 Tablespoons melted butter OR margarine
1 egg, beaten --

Preheat oven to 325 degrees.
Grease 2 loaf pans. Set aside. --
Stir together 1/4 cup sugar and cranberry sauce sauce. Set aside. --
Stir together: sugar, self rising flour, orange zest (orange peel), and pecans. --
Combine milk, melted butter, and beaten egg. Add to dry ingredients. Stir in cranberry mixture.

-- Pour into prepared loaf pans.
Bake for 1 hour, OR until toothpick comes out clean. -- Cool 10 minutes. Remove from pans to cool completely

. * 1 cup self rising flour = In 1 cup (measuring cup) measure: 1-1/2 teaspoons baking powder 1/2 teaspoon salt Add flour and level off to measure 1 cup


------------------------


Apple Praline Bread with Pecans

WOW Make every year- fantastic

1- cup granulated sugar
1- 8oz. carton dairy sour cream
2- eggs
2- tsp. vanilla
2- cups all purpose flour
2- tsp. baking powder
1/2- tsp. baking soda
1/2- tsp. salt
1 1/4- cups chopped, peeled tart APPLE
1- cup chopped pecans
1/4- cup butter or margarine
1/4- cup packed brown sugar

In large mixing bowl beat together granulated sugar, sour cream, eggs, and vanilla on low speed of an electric mixer till combined, then beat on medium speed for 2 minutes. Stir toghther flour, baking powder, baking soda, and salt; add to sour cream mixture, beating on low speed till combined. Stir in APPLE and 1/2 cup of the pecans.

Turn into a greased 9x5x3 inch loaf pan.

Sprinkle with remaining chopped pecans; press lightly into batter.
Bake in a 350 oven for 55-60 minutes or until a tooth pick inserted in center comes out clean. (if nessary, cover loosely with foil the last 10 minutes of baking t o prevent over browning)
Cool in pan on a wire rack for 10 minutes.

Meanwhile, in a small saucepan combine butter or margarine and brown sugar; cook and stir till mixture comes to a boil, reduce heat and boil gently 1 minute. Remove bread from pan . Drizzle top with brown sugar mixture. Makes 1 loaf.

----------------------------

RED LOBSTER BISCUITS

taste just like them.
so easy to make.
I've also doubled this recipe does fine.

Ingredients:

2 c. biscuit baking mix
1/2 c. cold water and they are very easy to make.
1 c. finely grated mild cheddar cheese
butter topping If taking somewhere
1/4 c. margarine, melted bake at last minute in cake pan
1 t. parsley flakes wrap hot pan in towel. stays warm for hour
1/2 t. garlic salt
1/2 t. Italian seasoning

Instructions:

Preheat oven to 450
Mix biscuit mix, cheese & water.
Drop by large spoonfuls onto greased baking sheet.
Bake for 8 - 10 min.
While hot brush on margarine mixed
with garlic salt, parsley flakes & Italian seasoning..

---------------------------


Darrells HushPuppies---

super good, better and different than others. everyone loves these

2 c self rising cornmeal
1 c self rising flour
1/2 t salt
3 t sugar
3 eggs
1 cup cream style corn ---- he uses whole and cream
1/2 c milk
1 big onion chopped
2 jalapeno peppers seeded and chopped
oil
combine cornmeal flour salt sugar.
Mix eggs corn milk. Add to flour. Stir in onions and peppers.
Do not over stir.

2 inches of oil in dutch oven , heat to 375.
Drop batter by tablespoon into hot oil.
About 3 minutes till golden brown.

make Self-Rising Corn Meal For one cup of self-rising cornmeal:
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup + 3 tablespoons Quaker or Aunt Jemima Corn Meal

----------------------------



Oatmeal Dinner Rolls

2 cups water

1 cup quick-cooking oats

3 tablespoons butter

1 package (1/4 ounce) active dry yeast

1/3 cup warm water

1/3 cup packed brown sugar

1 tablespoon sugar

1-1/2 teaspoons salt

4-3/4 to 5-1/4 cups all-purpose flour


DIRECTIONS
In a saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute.
Remove from the heat; cool to lukewarm.

In a bowl, dissolve yeast in warm water.
Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth.

Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; allow to rest for 10 minutes. Shape into 18 balls.
Place in two greased 9-in. round baking pans.
Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 20 minutes or until golden brown.
Remove from pan to wire racks.
1-1/2 dozen.


--------------

Beer Bread

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 (12 ounce) can beer
1/4 cup jalapenos--optional
1/2 cup shredded white cheddar
1/4 cup melted butter

Preheat oven to 375 degrees.

Mix dry ingredients and beer. add 1/4 c jalapenos & 1/4 c cheddar.

Pour into a greased loaf pan. then Pour melted butter over mixture.

Add 1/4 cup shredded cheddar to the top of the loaf

Bake 1 hour,--remove from pan and cool for at least 15 minutes.

The results were amazing. The crust was crunchy and the center was light and fluffly.

--------------------------

Same-Morning Cinnamon Rolls
Yield 24 rolls (in two 9×13 pans)

Total prep time: 1 hr 15 min.
Active prep time: 45 min.

Rolls
3 1/2 cups warm water
6 Tbsp. yeast (yes, that’s tablespoons!)
1 cup oil
3/4 cup white sugar (6 oz)
3 beaten eggs
1 Tbsp. salt
10 1/2 cups all-purpose flour (46 oz)

Filling
2 cubes butter (removed from fridge 10 minutes prior)
2 cups brown sugar (12 oz)
4 tsp. cinnamon

Frosting
3 cups powdered sugar
1/3 cup butter, room temperature
1 1/2 tsp. vanilla
2 Tbsp. milk



Method
In a large bowl, mix together water, yeast, oil, and 3/4 cup white sugar. Let stand 15 minutes until bubbly.

Meanwhile, prepare filling in a medium bowl. Mix the 2 cups brown sugar, cinnamon, and 2 Tbsp. flour together and cut in butter using two knives or a pastry cutter. Set aside.


To yeast mixture, add 3 beaten eggs, salt, and 10 1/2 cups flour. If you need to add more flour, add as little as possible so dough is manageable but still a bit sticky.

----------------------------------

Vanilla Raisin Bread

2/3 cup raisins soaked in 3 tbsp vanilla extract for at least 1 hour
1 1/8 cup milk
1 egg
3 cups flour
3 tbsp sugar
1 tsp salt
5 tbsp butter or margarine
1 pkg yeast

Put all ingreadients including the vanilla in machine and turn on white bread cycle.

You can add cinnamon if you like.

by hand-let rise covered till doubled-put in loaf pan and let rise again. then bake

-------------------------------------------------

Chocolate Peanut Butter Cupcakes With Filling

Ingredients:
For the filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners’ sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.

----------------------------------