bazlama... turkish flat bread

In Turkey the food was always accompanied by this amazing flat bread...it is soooo yummy!

1 1/2 cups flour
¾ teaspoon salt
1 1/2 Tbs  yeast (less if very active yeast)

Sift flour and salt together in a large bowl and make a well in the centre.  Dissolve yeast in the water then add to flour mixture and mix until a soft dough is formed.  Turn out on a lightly floured surface and knead for 4-5 minutes or until smooth and elastic.  Place in a lightly oiled or floured bowl, cover with lightly oiled plastic film and leave to rest for about 30 minutes.
Divide in four and press or roll out to 10cm rounds. Heat a large flat-based pan over a medium heat.  Lightly oil the pan and cook bazlama for 4-5 minutes.  Turn over and cook for a further 3-4 minutes.

michelle's bacon souffle

Perfect for Father's Day!!

4 egg yolks
4 egg whites
1/4 c. butter
1/4 c. flour
1/4 tsp. dry mustard
dash of ground red pepper
1 c. milk
2 c. Cheddar cheese, Colby, Havarti, Swiss or Pepper Jack, shredded
(I like to crumble bacon in ours when add the cheese mixture with the egg yolks. Spinach is also very good!)

Allow egg whites and egg yolks to stand at room temperature for 30 minutes.
For cheese sauce, in medium sauce pan melt butter; stir in flour, dry mustard, and red pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In medium bowl beat egg yolks with a fork until combined. Slowly add cheese sauce to egg yolks, stirring constantly*. Cool slightly. In a large mixing bowl beat egg whites with electric mixer on medium to high speed until stiff peaks form. Gently fold about 1 c. of the stiffly beaten egg whites into cheese sauce. Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour into an ungreased 1 1/2 quart souffle dish or into ramekins. Bake 350 F. for about 30-40 minutes or until a knife inserted comes out clean. Let sit 5 minutes and serve.

renee's parmesan garlic butter

1 cube butter, softened
2 cloves garlic, pressed
3 T freshly shredded Parmesan cheese
2 t freshly finely chopped parsley

mix all together and spread on good fresh french bread or baguette, toast bread under broiler until golden brown :)

coolrise sweet rolls

Grandma Olson's Rolls

This recipe isn't that sweet and makes great dinner rolls.

1/3 c. warm water

1 Tbl yeast

1/4 c. sugar
½ c. warm milk
2 Tbl. softened butter
3/4 tsp salt
2 ½ c. flour

Add yeast to warm water in large bowl. Add sugar, milk, butter, egg and salt and mix. Add half of flour and mix well. Add the rest of the flour gradually until it forms a soft dough. If you have a dough hook, mix it in mixer, otherwise, turn out onto flour covered surface and knead 10 minutes. Cover and let rest 20 minutes. Shape into braided bread, rolls or cinnamon rolls. Let rise and cook at 375 degrees for 10 to 15 minutes. Or you can cover with plastic wrap and let them rise in the fridge for up to 48 hours, take out 10–20 minutes before you put them in the oven, and then cook them.

Cinnamon rolls: Roll out dough into rectangle. Spread with butter, sprinkle on cinnamon and sugar, roll up into log and cut with a knife or string. Place on greased pan and cook. Top with a little bit of vanilla, water and powdered sugar mixed together.

Orange rolls: Wash and dry an orange. Scrape off the zest (skin of the orange). Mix with sugar. Spread butter on the rectangle of dough. Sprinkle with the orange/sugar mixture. Roll up, slice, bake and top with a little bit of orange juice and powdered sugar mixed together.

pumpkin cranberry muffins

So yummy they will disappear quickly

2 C. Pumpkin puree (canned or fresh pumpkin)
3 C. granulated sugar
1 C. buttermilk
1 C. vegetable oil
4 whole eggs
3 C. all-purpose flour
2 t. baking soda
1 t. baking powder
2 t. cinnamon
2 t. powdered ginger
1/2 t. nutmeg, freshly grated is best
3/4 t. ground cloves
1 t. salt
1 C. finely chopped pecans, toasted & cooled
1 C. dried cranberries (Craisins)

Mix together the pumpkin and sugar. Stir in the oil and buttermilk. Beat the eggs lightly and add to the mixture. Mix together flour, soda, baking powder, spices and salt. Add to the pumpkin mix and stir in until just moistened. Stir in the pecans and cranberries. Scoop into miniature muffin tins which have been liberally sprayed with oil, or generously buttered. Bake until they dome up and spring back to the touch about 20 - 25 minutes at 350°F.

pumpkin gingerbread

Your family will thank you for this!

1 c. unsalted butter, melted

2 1/2 c. flour

2 tsp. baking powder

2 tsp. ground ginger

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp nutmeg

1 tsp. salt (if butter is salted use less 1/8 tsp. approx)

1 c. sugar

1 c. brown sugar

1 (15 oz.)can pumpkin puree ( 1 3/4 c.)

3 eggs

Preheat oven to 375 F. Butter and flour two loaf pans; set aside. In large bowl, whisk together flour, baking powder, ginger and salt. In medium bowl, whisk together, sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir just until combined. Pour into the two loaf pans. Bake 45-50 minutes. Let cool for 10 minutes then transfer to wire rack to cool completely.

Glaze

1 1/2 c sugar

In small bowl mix sugar with 2-3 tbsp. water until mixture is smooth but thick(don't mess this up). Drizzle over loaves and wait 15 minutes.

TIP: Place wax paper underneath bread for easy clean up.

mary lynn's pumpkin muffins

This is one of my favorite things grandma Olson makes when we are in town.

These are great year round!

1 1/4 c. oatmeal

1 c. flour

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. soda

1/2 tsp. salt

1/2 tsp. nutmeg

3/4 c. brown sugar

1/2 c. oil

1 c. canned pumpkin

1/4 c. milk

1 egg

1 tsp. vanilla

Combine dry ingredients (first seven). Add wet ingredients (next six), stirring just until moistened. Heat oven to 400 F. Grease 18 muffin cups or use cupcake papers in them. Fill with batter. Top with streusel. Bake 15-20 minutes.

Streusel Topping-mix until crumbly

1/4 c. oatmeal

1/4 c. flour

1/4 c. brown sugar

1 tsp. cinnamon

1/4 c. softened margarine

I also have the recipe for a large batch if anyone wants it leave a comment.

naan

I haven't been happy with the indian restaurants here in the central valley so I decided to make some indian food myself. This is a great naan recipe, my dough didn't rise like it was supposed to and it still turned out great!

1 pkg. dry yeast (2 ½ tsp.)
1 c. warm water
1/4 c. white sugar
3 Tbsp. milk
1 egg, beaten
2 tsp. salt
4 ½ c. bread flour
1/4 c. butter, melted

1–Dissolve yeast in warm water in large bowl. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead 6-8 minutes. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let rise 1 hour, until dough has doubled in volume.

2–Punch down dough. Pinch off small handfuls of dough the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel and allow to double in size, about 30 minutes.

3–During second rising, preheat grill (pancake griddle) to high heat.

4–Roll a ball of dough out into a thin circle. Spray grill with Pam. Place dough on grill, cook for 2-3 minutes, or until puffy and lightly browned. Brush uncooked side with butter and turn over. Brush cooked side with butter, and cook until browned, another 2-4 minutes. Remove from grill and continue process until all the naan has been prepared.

indian naan

Indian naan is one of my favorite things, it is even better made at home!!

1 cup water, warmed
2 tablespoons unsalted butter
pinch of salt
1 tsp granulated fructose or 1 tsp sugar
1 package dry yeast
3 cups all-purpose (or bread) flour

This dough is very easy to make. Drop the 2 tablespoons of butter into the water and stir until it is melted. This should take about a minute at the most. The water/butter mixture should be lukewarm, around 1000F (380C). At that temperature, add the salt, fructose (or sugar), and the entire package of yeast. Stir to dissolve the yeast, and then allow the yeast to bloom (approximately 10 minutes).

Add the first 2 cups of the flour to a large plastic bowl, making a pit in the center and piling the flour toward the edge of the bowl. Pour half of the yeast mixture into the pit and use a spatula to begin folding flour from the edge of the pit into the liquid at the center. When all of the liquid has been absorbed, add the remaining yeast mixture and continue folding. Add the remaining cup of flour until the dough forms a ball. The dough should not be wet, and should barely stick to your clean, unfloured hands when enough flour has been worked into it. Drizzle some olive oil over the dough ball to coat, place in a covered bowl in a warm spot in your kitchen. Allow to rise at least one hour.

When the dough has doubled in size, punch it down and kneed briefly. If the dough feels sticky, sprinkle a little flour onto its surface before kneeding. Put the dough back in the covered bowl and allow to rise a second time, this time for half of the original rise (30-45 minutes).

Baking the Bread
Bring a teflon-coated frying pan up to medium heat on top of your stove. With floured hands, divide the dough into smaller "balls" which are about the size of a kiwi fruit; you should get between 8 and 12. Shape each ball into a round, flattened loaf (like a pita). The easiest way to do this is to let gravity help you; the dough is pliable enough that as you hold a portion of the ball it will begin to streatch. Go around the circumference of your small dough ball, pinching the dough and holding it briely for gravity to do its thing. This is a variation on the pizza-shop theme of tossing the dough, we're just substituting gravity for the centripetal force. Allow each of your flat dough "patties" to rise briefly (10-15 minutes).

Place a dough "patty" in the frying pan. When the upside of the bread begins to look solid and no longer moist/sticky, flip the "patty" and wait about two minutes before removing the bread. At this point, it you want the smokey flavor of real nan, place the bread on one of your stove burners set to low heat. Don't burn the bread, merely toast until char marks begin to develop. Do this for both sides of the bread. Enjoy with your favorite Indian dishes!!

peach fritters

Beat 2 eggs light, then add 1 pint of buttermilk, in which a small teaspoonful of soda has been dissolved, a pinch of salt and enough flour to make a rather thick batter. Have ready peaches, peeled and sliced thin; stir these into the batter, then drop this by spoonfuls into hot oil and fry until a nice golden brown. Serve hot with maple butter or Renee's buttermilk syrup.

scones

Fried Scone Recipe

Bread Dough – I like to use Rhodes Rolls. I zap them in the microwave for a quick thaw.

Oil – I use canola oil
toppings – cinnamon, sugar, jam, syrup, etc.

Pour 1 inch of oil into a frying pan set to medium heat. (A tip for knowing when your oil is ready: tear off a tiny piece of bread and when it floats to the top and has bubbly sides it’s ready. You don’t want it sinking to the bottom.) Now stretch out your dough as far as it will go. Now cook about 1-2 minutes per side, watch these, they can burn fast. Then using tongs, place them on plate with paper towels to soak up any excess oil.

butter dips

This is an old family favorite and old family recipe! We make these with tomato soup for dipping or with jam on top for breakfast. Great comfort food recipe! I also make this at our house anytime someone isn't feeling well.

6 T. butter or margarine
3 c. flour
4 tsp. sugar
4 tsp.baking powder
2 tsp. salt
2 and 2/3 c milk

Put butter in 13x9 pan, put in oven and turn oven onto 450 degrees, take out when the butter is melted. Mix dry ingredients, then add milk and mix just until dough forms. Turn dough onto flour covered surface and lightly knead 10 times. Roll into square, cut into strips. Dip each strip into melted butter on both sides. Arrange in pan. Bake 12-15 minutes.

chocolate chip banana bread

I got this recipe from my old boss Julie, she is the Women's Head Lacrosse Coach for the University of Virginia.

You will love making this recipe like we do -it's so easy!

2 c. flour

1 tsp. baking soda

1/2 tsp. salt

1/2 c. butter, softened

1 c. sugar

2 eggs

3 very ripe bananas, mashed

1 c. chopped pecans or walnuts (optional --we don't like nuts in anything at our house)

1-1 1/2 c. chocolate chips

Sift flour, baking soda and salt together. Cream butter, sugar and eggs in mixing bowl until light and fluffy. Add flour mixture gradually, beating well after each addition. Add bananas; mix well. Stir in pecans and chocolate chips. Pour into greased and floured loaf pans. Bake at 350 F. for 45-60 minutes or until loaf tests done.

sour cream coffee cake

I got this recipe from Gregory's mom and boy is it good!

3/4 c. butter, softened

1 ½ c. sugar
3 eggs

1 ½ tsp. vanilla

3 c. flour

1 ½ tsp. baking powder

1 ½ tsp. soda

1/4 tsp. salt

1 ½ c. sour cream (I use either lite or fat free)

Filling: Mix ½ c. brown sugar, ½ c. finely chopped nuts, 1 Tbsp. Cinnamon.

Heat oven to 350̊. Grease tube pan or two 9x5 loaf pans. Combine butter, sugar, eggs and vanilla and beat for two minutes. Stir flour, baking powder, soda and salt together. Add half the dry ingredients to the butter mixture and mix, then add the sour cream and mix, then the rest of the dry ingredients and mix. Spread 1/3 of batter in pan(s) and sprinkle with 1/3 of filling. Repeat two times. Bake 60 minutes. Cool 10 minute in pans before removing.

lemon coffee cake

Streusel
1 cup flour
1/4 cup brown sugar
1/3 cup granulated sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
zest of 1 lemon
7 T butter (melted)

Cake
3/4 cup butter
1 cup sugar
2 eggs
1 lemon (zest and juice)
1/2 tsp vanilla
1 1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sour cream

Preheat oven to 350. Combine streusel ingredients and mix well. Chill. For cake , cream butter with sugar. Add eggs, zest, juice and vanilla. Mix well. Combine dry ingredients in a bowl and add to butter mixture alternately with sour cream until combined. Don't overmix. Spoon into buttered 9" square pan and crumble streusel in clupms over top. Bake 50 minutes.

fresh peach bread

A yummy quick bread that you will love

1 1/2 cups sugar
1 tsp. cinnamon
1/2 cup shortening
1 tsp. baking soda
2 eggs
1 tsp. baking powder
2 1/4 cups pureed peaches (about 8 medium size peaches)
1/4 tsp. salt
2 cups flour, unsifted
1 tsp. vanilla
1 cup pecans or walnuts

Cream together sugar and shortening. Add eggs, mix thoroughly. Add pureed peaches and dry ingredients. Mix well. Add vanilla and nuts. Divide evenly into three greased small loaf pans. Bake at 325 degrees for about one hour. Cool before removing from pans.

caramel pull aparts

These are so yummy and so fun to eat!!

24 white roll dough, thawed but still cold
1 small box non-instant butterscotch pudding mix
1/2 cup chopped pecans, optional
1/2 cup (1 stick) margarine
1/2 cup brown sugar

Spray bundt pan with non-stick cooking spray. Cut rolls in half and roll in dry pudding mix. Arrange in pan alternately with pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and margarine; heat together until margarine is melted and syrup is formed. Stir well. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Remove wrap and bake at 350* for 30-35 minutes. Cover with foil the last 15 minutes of baking. Do not under bake. Immediately after baking invert onto a serving platter.

banana cream cheese bread

This is my husbands grandma Huber's recipe and it is one of our favorites and I am so glad I got it before she passed in 2006. It is really easy, I don't ever make it with nuts because my kids are allergic and they just love it!

1 (8-oz.) pkg. cream cheese, softened
1 cup granulated sugar
1/4 cup butter or margarine
1 cup mashed bananas
1 1/2 tsp vanilla extract
2 eggs
2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped nuts (optional)

Preheat oven to 350ºF. Grease and flour a 9x5-in. loaf pan. Cream softened cream cheese, sugar and butter, blending well. Blend in bananas, vanilla extract and eggs. Combine dry ingredients and add to banana mixture, mixing just until moistened. Fold in nuts. Pour into prepared pan. Bake for 1 hour and 10 minutes. Cool 10 minutes before removing from pan. Cool on rack. Serve warm with butter :)

great grandma huber's banana bread

This is Ryan's grandma's recipe, my favorite banana nut bread recipe and best of all it is very simple.

1 cup sugar
1/2 cup shortening
2 eggs
2 cups flour
1/2 cup chopped walnuts
1 teaspoon baking soda
3 soft, ripe bananas, mashed

Cream sugar and shortening; add eggs, flour, soda, bananas, and chopped nuts. Pour banana bread batter into 1 greased and floured loaf pan; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 1 loaf.