Cranberry Swirl Muffins

This is a two-part recipe. My mom always made cranberry relish for Thanksgiving. It's a gorgeous ruby color and isn't cooked, so it tastes very fresh, of cranberries and oranges. But we always had some left because the recipe makes about 2 cups, and people usually only used 1-2 Tbs with their turkey. So, one year, I bought relish instead of making it because I was short on time, and there was a recipe for muffins right next to the relish. Ta-da!

I've had to modify the relish a bit because mom used to put the whole orange through her food grinder, and my little food processor can't handle that.

Mom's Cranberry Relish
1 package fresh cranberries, rinsed and sorted
1 navel orange
scant 3/4 c sugar

In your food processor or food chopper, grind the cranberries until small-ish (the size should look like pickle relish). Put cranberries in a bowl. Zest the orange, then juice it, right on top of the cranberries. Add the sugar and mix well. Refrigerate and let sit for several hours before the meal.

Cranberry Swirl Muffins
1/2 c cranberry relish
1/4 c shortening, butter, or margarine
1/2 c sugar
1 egg
1-1/2 c flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla*
3/4 c milk (I used almond milk)

Preheat oven to 400. Grease or line 12 muffin cups. Cream shortening and sugar; add egg. Beat until fairly smooth. Add dry ingredients, vanilla, and milk and stir until just mixed. Fold in relish and swirl. Spoon into muffin cups and bake at 400 degrees for 20-22 minutes.

*I added the vanilla because I love it and it was the challenge ingredient. ha.

Five stars -- kiddo and baby loved them. The husband isn't home from work yet, but he'll eat them, too, and I'm taking a dozen to a family party later on. Yay!

Garlic Herb Pizza Dough and Soft Garlic Breadsticks

Of course I have to participate on garlic week. This is the best ingredient so far! I made two things out of garlic for one meal, so I am posting both recipes for your recipe pleasure.

Garlic Herb Pizza Dough
from Homemade Pizza Made Easy

1 Tablespoon Olive Oil
2/3 cup lukewarm water
1/4 teaspoon salt
1 teaspoon active dry yeast
1 Tablespoon fresh garlic cloves, chopped
1 Tablespoon Oregano, fresh, chopped (if using dried herbs, cut amounts in half)
1 Tablespoon Parsley, fresh, chopped
1 Tablespoon Basil, fresh, chopped
1 teaspoon onion powder
1 teaspoon black pepper, or to taste
2 cups bread flour

Dissolve yeast in water. Place flour in bowl of electric mixer. Add dissolved yeast, oil, water, salt, garlic, oregano, parsley, basil, onion powder, and black pepper. Using dough hook, mix well at medium-low speed (or follow mixer instructions) until all ingredients are incorporated. Knead for a few more minutes. Dust with flour or oil ball and place in a large bowl, cover, and let rise in a warm, draft free area for 1 to 3 hours.

The recipe stopped here, so this is what I did for cooking: I spread the dough on a large, greased cookie sheet and covered the dough with my desired toppings (pizza sauce, mozzarella cheese, pepperoni on one, Alfredo sauce, mozzarella and Parmesan cheeses, cubed chicken (I precooked the chicken), and basil on another). The recipe didn't give a temperature, so I cooked each pizza at 400 degrees F for about 10-12 minutes. My pizzas turned out great, so I think this temperature and time were good choices.

****I used SAF instant yeast, so I skipped the yeast dissolving step and mixed my yeast with my flour before I added any of the other ingredients. I used wheat flour instead of bread flour. This recipe made one nice sized pizza that almost filled my large cookie sheet.

I would rate this at 4.5 stars. I might serve this pizza at a dinner party, but it would have to be a pizza dinner party. We really like this recipe.

Soft Garlic Breadsticks
from Taste of Home

1 cup plus 2 Tablespoons water (70 to 80 degrees F)
2 Tablespoons olive oil
3 Tablespoons grated Parmesan cheese
2 Tablespoons sugar
3 Tablespoons garlic powder
1-1/2 teaspoons salt
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
3 cup bread flour
2 teaspoons active dry yeast
1 tablespoon butter, melted

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 Tablespoons of water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9 inch rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled.

Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks to cool. Brush warm breadsticks with butter. Yield: 20 breadsticks.

****I don't have a bread machine, so I mixed this in my KitchenAid stand mixer like I do with any other bread dough. I wasn't sure if the bread cycle mentioned in the recipe allowed rising time, so I put my dough in a greased bowl, covered it, and let it rise for about 45 minutes. Then I rolled it into breadsticks and let that rise for another 30 or 40 minutes, then cooked them. I didn't brush them with butter, but I think I will next time.

I would rate this at 5 stars. I would make this for a dinner party. We ate the leftovers with soup the next day. Yum!

100% Whole Wheat Bread

You are probably wondering why I would post a bread recipe on potato week. And you are probably thinking, "another bread recipe?" I don't blame you. But trust me, this bread recipe is different. I have been looking for a great bread recipe since I got my KitchenAid mixer a year and a half ago. I think I found a winner. I found this recipe on the blog of my friend Mrs. Mordecai. She was going through the same thing as me, trying to find the perfect homemade wheat bread recipe. She finally realized that right under her nose was what she was looking for. This is the recipe her mom makes and has probably made for Mrs. M's whole life. You can find the recipe according to Mrs. M here. Without further ado:

100% Whole Wheat Bread

1 2/3 cups very warm water
2 1/4 cups whole wheat flour
1 tablespoon instant yeast
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon salt
1/3 cup instant potato flakes
1 teaspoon lemon juice
1 1/3 - 2 cups additional whole wheat flour

Combine first 3 ingredients, then slowly add oil, honey, salt, potato flakes, and lemon juice, mixing as you go. Add remaining flour a little at a time until the temperature is right. Knead about 10 minutes (I use my KitchenAid). Shape into two loaves and place in two greased 8" loaf pans. Let rise until double, about 30 minutes. (I put them on top of the stove and preheated the oven at the same time.) Bake at 350 degrees F for about 30 minutes. Cool on rack. For a softer crust, cover the loaves with a towel as they cool.

****I followed the recipe exactly, except I used 8 1/2" loaf pans because I can't find 8" loaf pans anywhere around where I live. I grinded my own wheat flour (my very first time!), which made the bread even better (I'm sure it is all in my head). In a different post Mrs. M suggested that if you had more time the dough could rise for 30 or so minutes prior to the loaf shaping and rising step, so that is what I did. This bread is the softest home made bread I think I have ever eaten, and it is so easy! I think the potato flakes play a big part in the softness. My family of four ate an entire loaf in one day (mostly all at one meal).

I would rate this at 5 stars. I would definitely serve this at a dinner party along with lots of butter and some yummy jam, or maybe with some delicious soup. Mmmm.

Melt-in-your-mouth Strawberry Muffins

I found this recipe on the metal seal/cover on a Stonyfield Farm yogurt container. Doesn't that name make your mouth water?


Melt-in-your-mouth Strawberry Muffins

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup Stonyfield Farm yogurt
1/4 cup butter, melted
1 teaspoon vanilla
1 cup chopped strawberries, fresh or frozen

Preheat oven to 375 degrees F. In a bowl, mix together flour, sugar and baking soda. In another bowl, mix eggs, yogurt, butter and vanilla. Toss strawberries into the flour mixture. Then pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin tin. Bake for 20-25 minutes, or until tops are golden brown. Yields: 12 muffins

****I followed the directions exactly. I used fresh strawberries and plain yogurt. I wasn't sure which flavor of yogurt to use since it isn't specified in the recipe. I decided to use plain since it has less sugar. Next time I will try vanilla. The muffins were really good, but I think the vanilla yogurt would make them even more yummy (for a sugar junkie like me).

I would rate this recipe at 4 stars.

Wheat Bread & Cinnamon Rolls

First of all this recipe makes 4 batches. So I made one into cinnamon rolls, one a loft of bread, and two into dinner rolls. I got this recipe from a lady in my ward who taught an Enrichment night on how to make yummy homemade bread. This is a little bit of work but so worth it!!!

2 T. Yeast
1/2 t. sugar
1/2 cup warm water
Place theses ingredients in a medium bowl and set aside to proof yeast

in a large mixing bowl combine:
5 to 7 cups of wheat flour
2 T salt
2/3 cup oil
2/3 cup honey
5 cups hot water (110 degrees)
Yeast mixture
Let it sit for 8-10 minutes then add,
5 to 7 cups white flour (for a total of about 14 cups of flour) Sometimes it is easier to save the last 1-2 cups of flour to use to knead in.

Mix well. Knead for 5 to 10 minutes on floured board or countertop until dough is smooth and elastic.

Place in a oiled bowl, flip to lightly coat with the oil. Cover with a clean dish towel or plastic wrap. Place in a warm place away form drafts to rise for 1 1/2 to 2 hours. Just until dough had doubled in size. Split the dough into 4's. Follow the directions below for cinnamon rolls, dinner rolls, or a loaf of bread.

Cinnamon Rolls
Roll dough into a rectangle. Spread softened butter all over the top. Sprinkle with brown sugar evenly (leave 1/4" around outer edge clean). Sprinkle with cinnamon, raisins (before hand place this in a bowl cover with water and let sit. Drain and dry before sprinkling on dough), and pineapple (I had never had pineapple on cinnamon rolls before and it was pretty good. Don't know if I will do it again). Roll dough into a log length wise. Using dental floss to cut slices (about 12). Place slices into a buttered or greased 9 X 13 pan. Let rise until doubled. Bake at 350 degrees for 20 to 25 minutes, just until lightly browned. Cool and cover with frosting.

Dinner Rolls
Divide dough into 12 equal sections, roll into balls, place into buttered or greased pie plate to 9 X 13 pan. Let rise until double. Bake at 350 degrees for 20 minutes.

Bread Loaf
Place in a well greased bread pan. Cover and let rise until dough in slightly above pan. Bake at 350 degrees for 50 minutes to 1 hour or longer depending on your oven. Let bread coll completely on a cooling rack before packaging.

Some of my notes: That is a lot of bread for me and my family so before doing the 2nd rise I froze the dinner rolls. I cook them a couple of days later. When I go them out of the freezer I let them thaw and then did the 2nd rise and followed the directions from there. They turned out great!!! The cinnamon rolls are awesome!!! We eat the rest the next day and they were still just has good.

This is totally 5 stars!!! The best bread we have ever had!!!

Twisters Biscuit Sticks

This recipe is from the book "Betty Crocker Baking for Today: Always in Style, Always Gold Medal" The main ingredient isn't eggs, but an egg was used in the recipe, and I figured there wouldn't be many bread recipes, so I went with it. The recipe was in the section on baking with kids.


Twisters Biscuit Sticks
Prep Time: 16 min; Start to finish: 30 min.
Yield: 6 twisters

Ingredients:
1 1/4 cups Gold Medal all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 cup milk
1 egg, beaten
Topping (such as cinnamon-sugar, oats, sesame seed or shredded cheese)

*if using Gold Medal self-rising flour, omit baking powder & salt

Directions:
1) In medium bowl, stir all ingredients, except egg and topping until a soft dough forms. (I added a little more milk, because the dough still seemed a little dry.) On lightly floured surface, shape the dough into a ball, using floured hands. Knead 10 times. Place bowl over dough; let rest 15 minutes.

2) Heat oven to 425 degrees F. Divide dough into 6 parts. Roll each part into a 15-inch rope. (since I had 4 little helpers, I ended up dividing the dough into 8 or 9 parts. Each kid wanted to roll their own "snake". Also, I didn't roll the ropes until they were 15 inches, which probably makes a difference in how they bake & taste-wise.) On ungreased cookie sheet, place ropes. (I'd still grease it, if I were you.) Fold each rope crosswise in half, and twist halves together. Brush egg over dough. Sprinkle with topping. (For topping I used Papa Murphy's Herb & Cheese Blend)

3) Bake 9 to 11 minutes or until light golden brown. Remove from cookie sheet to wire rack. (Uhm, I didn't do that part.)

High Altitude (3500 to 6500 ft): Use 1/2 teaspoon of baking powder.

*You can add drops of food color when you stir in the milk for a fanciful, colorful bread. Make twisters a special treat by dipping them into applesauce or warm cheese sauce. (that would be yummy!)

****

These were really easy to make. I would definitely make them again They were kind of schmancy looking, too! My hubby was surprised when I said that I made them from scratch. Go, me! They were a little bit dry, but that might be remedied by making the ropes longer like you are supposed to. They would be fun to experiment with, by using different toppings and dipping sauces. They were perfect for sopping up the extra sauce on our spaghetti plates.

*I would give these 4 or 5 stars*