1 can pumpkin puree, (15 oz.)
1 cup vegetable oil 2/3 cup water
3 cups white sugar
3½ cups all-purpose flour 2 tsp. baking soda
1½ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg ½ tsp. ground cloves
¼ tsp. ground ginger
Preheat oven to 350º F. Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes. Loaves are done when toothpick inserted in center comes out clean.
3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda ½ tsp. salt
1 tsp. cinnamon
1¼ cup vegetable oil
20 oz. frozen sliced strawberries
1 cup pecans, chopped
½ cup light brown sugar
1/3 cup all-purpose flour
4 Tbsp. butter cut into 8 pieces
- Preheat oven to 375°F. Grease 2 loaf pans. Stir together flour, sugar, baking soda, salt and cinnamon in a large mixing bowl. Make a well in center of mixture.
- Combine eggs, oil, strawberries and pecans in a small bowl. Add to dry ingredients; stir well. Divide batter between loaf pans.
- For streusel topping, combine brown sugar and flour in a small bowl. Cut butter in with a pastry blender or 2 knives until mixture is crumbly.
- Sprinkle streusel over each loaf. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Cool loaves in pans for about 10 minutes. Remove from pans. Cool completely.
2 Tbsp. shortening
2 cups yellow cornmeal
1 cup flour
1 Tbsp. baking powder 1½ tsp. salt
¼ cup sugar 2 eggs, beaten
1¾ cup buttermilk
¼ cup vegetable oil
- Preheat oven to 400°F. Grease a 9-inch cast-iron skillet generously with shortening and place in the oven.
- Reserve 1 tablespoon cornmeal. Combine remaining cornmeal, flour, baking powder, salt and sugar in a bowl; mix well. Add eggs, buttermilk and oil; mix well.
- Sprinkle the hot skillet with reserved cornmeal. Pour batter into skillet.
- Bake for 20 minutes or until golden brown. Loosen corn bread from the side of skillet. Cut into wedges.
Herbed Pinwheel Rolls
recipe by cookingvillage.com
1 (8-oz.) package refrigerator crescent rolls
3 Tbsp. butter, melted ½ tsp. lemon juice
2 tsp. dried parsley ¼ tsp. dried oregano 1 tsp. dried basil
Preheat oven to 375°F. Unroll crescent roll dough. Separate into 2 rectangles.
- Brush each rectangle with melted butter. Sprinkle with lemon juice.
- Mix parsley, oregano and basil in a small bowl. Sprinkle herb mixture over each piece of dough. Roll up short edge of each rectangle.
- Slice each dough log into 6 pinwheels. Arrange rolls on an ungreased baking sheet. Brush tops with remaining butter. Bake until rolls are golden brown, about 10 minutes.
¼ cup Parmesan cheese
½ Tbsp. dried oregano
½ Tbsp. dried basil ¼ Tbsp. pepper
1 egg white, slightly beaten
1 tsp. cold water
8 refrigerated sticks of breadstick dough
Preheat oven to 350°F. Spray 2 baking sheets with cooking spray. Combine Parmesan, oregano, basil and pepper in a small bowl; mix well and set aside.
- Beat egg white with water and set aside. Unroll breadstick dough; separate at perforations. Cut each strip lengthwise into 2 separate strips, each 1 2 inch thick.
- Brush dough with some egg white mixture; sprinkle with some cheese mixture. Fold dough strips in half lengthwise; twist each strip to form breadsticks. Press ends together to seal.
- Brush twists with remaining egg white mixture; sprinkle with remaining cheese mixture. Arrange on prepared baking sheets. Bake until golden brown, about 15 minutes. Serve warm.
1 envelope Active Dry Yeast
¾ cup warm water (100ºF to 110ºF)
2 Tbsp. sugar
3½ to 3¾ cups flour, divided
1¾ tsp. garlic salt, divided
4 eggs, divided
½ cup butter or margarine, softened
1 cup shredded Asiago cheese
2 Tbsp. dried basil or 6 Tbsp. minced fresh basil
1. Combine yeast and water in a mixing bowl. Stir in sugar, 1 cup flour and 1¼teaspoon garlic salt. Add 3 eggs one at a time, mixing thoroughly after each addition. Beat in butter. Add remaining 2½ to 2¾ cups flour to make a soft dough.
2. Turn out on floured surface and knead 5 minutes. Place dough in a greased bowl; cover and let rise until doubled, about 1 hour. Knead lightly again. Divide dough in half. Roll each piece into an 8×5-inch rectangle.
3. Mix cheese, basil, and remaining egg and ½ teaspoon garlic salt in a small bowl. Spread cheese mixture over dough. Roll up in a long roll. Place each roll in a greased 9×5-inch loaf pan. Cover; let rise 1 hour or until doubled in size. Preheat oven to 350ºF. Bake for 30 to 35 minutes or until top is browned and sounds hollow when tapped.
Recipe Note: To speed rising time, cover the dough with a clean kitchen towel. Let it rise on the upper rack of a cool oven with a bowl of hot water placed on the rack below.
Festive colored eggs baked in a sweet bread ring is a popular tradition at Easter time in both Greece and Italy. Once your family sees this amazing bread, it’s sure to become a tradition in your home!
4 to 4 ½ cups all-purpose flour
¼ cup sugar
1 teaspoon salt
1 envelope (¼ oz.) active dry yeast
¾ cup hot milk (120-130º F)
¼ cup hot water (120-130º F)
¼ cup (1/2 stick) butter, softened
2 large eggs
5 hard-cooked eggs, colored
1. Place 1 cup flour, sugar, salt and yeast in a large bowl; mix well. Add milk, water and butter. Beat with an electric mixer on medium speed until combined. Beat on medium-high speed for 1 minute. Add the 2 uncooked eggs; beat until well combined. Stir in enough remaining flour until a soft dough forms.
2. Knead dough on a lightly floured surface until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover; let rise in a warm place until almost double in size, about 45 minutes.
3. Grease a baking sheet. Punch down dough. Place dough on a lightly floured surface. Divide dough in half. Roll each piece into a 30-inch rope. Loosely twist ropes together.
4. Shape twisted ropes into a ring, about 12 inches in diameter, on prepared baking sheet; press ends to seal. Rub colored eggs lightly with oil. Place eggs in spaces between twists. Cover; let rise until almost double in size, about 30 minutes.
5. Preheat oven to 350º F. Uncover dough; bake bread ring until golden, 35-40 minutes. Remove from baking sheet; cool completely on a wire rack.