Oatmeal Breakfast Bread

Oatmeal Breakfast Bread
Topping:
¼ c. chopped nuts
¼ c. light brown sugar
¼ t. cinnamon

Bread:
2 eggs
1 ¼ c. unsweetened apple sauce
1/3 c. canola oil
¼ c. whole milk, buttermilk or plain yogurt
1 ¼ c. AP flour or whole wheat flour
½ to ¾ sugar (by preference)
1 ½ t. baking powder
¾ t cinnamon
½ t baking soda
½ t salt
¼ t ground nutmeg
Pinch of cloves
½ c. dried fruit - figs, apples, raisins
1 c. old fashioned oats

Preheat oven to 350 degrees. Butter and flour (and parchment the bottom of if you’re so inclined) a 9 “ loaf pan or two 8 “ pans (loaves won’t be as tall, but if you try to put it all in an anything smaller than a 9” it will overflow during baking. Trust me :))
Mix topping together in a small bowl. Set aside.
In a medium bowl, whisk eggs, sugar, applesauce, oil and milk. Set aside.
In a large bowl stir together the flour, baking powder, soda, cinnamon, salt, nutmeg, cloves and oats. Toss dried fruit in flour mixture just to coat. Pour the wet ingredients over the flour mixture and fold with a rubber spatula just until combined.
Pour the batter into prepared pan(s). Sprinkle with topping. Bake 9” loaf 50-60 minutes. Smaller loaves 45-55 minutes.
Cool for 10 minutes in the pan, then turn out on a rack to cool.

PB&J Muffins

PB&J muffins
I found this recipe on a blog somewhere, sometime. I made a few tweaks and now I am sharing with you! Completely yummalicious. As anyone who knows me knows, before 9 AM is still the night before. Morning is not offically here until 9:01 AM. And I like to sleep in. Sooooo...I made a batch this afternoon for breakfast tomorrow morning. The muffins did not survive the hour.. I had to make more tonight after everyone went to bed!

• 1 1/3 c. flour
• 1 c. oats
• 1 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1/4 c. brown sugar
• 1/4 c. sugar
• 1 egg
• 1/4 c. applesauce
• 1/3 c. peanut butter
• 1 1/4 c. buttermilk
• 1 t. vanilla extract
• jelly or jam

In a large bowl, combine flour, oats, baking powder, baking soda, salt, brown sugar and sugar. In a medium bowl, combing egg, applesauce, peanut butter, buttermilk and vanilla. Pour wet ingredients into dry ingredients and stir just until combined. Fill greased muffin cups half full. I use a larger silverware spoon and pour a heaping spoonful into the muffin cup. This is usually about half of the muffin cup. Put 1 teaspoon of jam or jelly in the middle of the muffin batter. Spoon more batter over the jelly. Make sure the jelly if completely covered. Bake in a 350 degree oven for 18-20 minutes.

Tips:

• To make buttermilk, add 1 T. of vinegar to a measuring cup and then fill the milk to the desired amount.
  
• Make sure that the jelly is in the middle of the batter and does not reach the edges of the muffin.
  
• Make sure the jelly is completely covered with the remaining batter.
  Do not use more than 1 t. of jelly. The muffin will not be structurally sound, and will collapse.

Corn Bread

This corn bread is so good, we fight over who gets the last piece. It is light and fluffy and super yummy.

Ingredients:
2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder
2 eggs
1 cup milk
1/2 cup butter, melted

Preparation:
Preheat the oven to 350 degrees F.
Stir together dry ingredients. Add the remaining ingredients. Blend until the mixture is smooth. Pour into a greased 8-inch square baking pan and bake for 30 minutes.

VOILA! You can make mix up ahead of time and store in an airtight container. Use 3 cups of mix with 2 eggs, 1 c. milk and 1/2 c. melted butter..

Susie's Zucchini Bread

Fantastic bread.. kids eat it till it is gone! They don't even realize there is *shudder* squash *shudder* in it!

Ingredients:

• 3 c. flour
  
• 1 t salt
  
• 1 t bakin soda
  
• 1 t baking powder
  
• 3 t cinnamon
  
• 3 eggs
  
• 1 c. applesauce
  
• 2 1/4 c. white sugar
  
• 3 t vanilla extract
  
• 2 c. grated zucchini
  
• optional: 1 c. walnuts, 1 c. chocolate chips

Preparation:
Grease and flour 2 8x4 inch pans. Preaheat oven to 325 degrees F. Stir together flour, salt, baking powder, baking soda, and cinnamon in a small bowl. Beat eggs, applesauce, vanilla and sugar together in a large bowl. Add dry ingredients to the creamed mixture and beat well. Stir in zucchini and any optional ingredients until will combined. Pour batter into prepared pans. Bake 40 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and completely cool before cutting.

Honey Muffins

These muffins freeze well!

Ingredients:

• 2 c. flour
  
• 2 c. rolled oats
  
• 2 c. orange juice
  
• 1 c. honey
  
• 2 large eggs
  
• 6 T applesauce
  
• 6 t baking powder
  
• 1 t baking soda
  
• 1 t salt
  
• 1/2 t vanilla extract

Preparation:

1. Prepare 12 regulare muffin cups with muffin paper or a light coating of cooking spray.
   
2. Preheat oven to 400 degrees.
   
3. In a large mixing bowl, stir together flour, oats, baking powder, baking soda and salt.
   
4. In a small bowl, beat the egg slightly. Add juice, honey, applesauce and vanilla. Mix well.
   
5. Add wet ingredients to the dry ingredients and mix until just combined and moistened.
   
6. Spoon batter into prepared muffin cups, filling each about 2/3 full.
   
7. Bake for 20 minutes or until golden brown. If toothpick inserted into center of muffin comes out dry, muffins are done.

Makes 24 muffins.

Bread Maker Cinnamon Rolls

We don't eat cinnamon rolls often, maybe once a month, but they are so yummy and everyone loves them. These are really inexpensive, and freeze well, so you can make ahead of time and just thaw and cook whenever you want them. We eat these for every special occasion!

You need a 2 lb. bread maker for this recipe. If you have a smaller one, half the recipe.

• 1 c. milk, heated approx. 1 min. in microwave.
  
• 1/4 c. warm water, 110 degrees F.
  
• 1 t. pure vanilla extract
  
• 1/2 c. butter, room temperature
  
• 2 eggs, room temperature and beaten
  
• 1/2 t. salt
  
• 1/2 c. sugar
  
• 5 cups bread flour
  
• 3 t. active dry yeast
  
• Cinnamon Filling (see below)
  
• Butter Frosting (See below)

Preparation:

1. Add all the ingredients except the cinnamon filling and butter frosting to the pan of the bread machine. Process according to manufacture's instructions for a dough setting. When bread machine has completed the dough cycle, remove dough from pan and turn out onto lightly oiled surgace. Form dough into an oval. Cover with plastic wrap and let rest for 10 minutes.
   
2. Butter a 9x13x2 baking pan; set aside.
   
3. After dough has rested, roll and stretch the dough into approx. a 15x24 inch rectangle.
   
4. Brush the softened butter from cinnamon filling (see below) over the top of the dough with a rubber spatula. Sprinkle the cinnamon filling over the butter on the prepared dough.
   
5. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rollin the log too tightly will result in centers who pop up during baking.
   
6. Cut into 1 1/2 inch pieces. Place cut side up in prepared pan. Cinnamon rolls should not touch each other as they need room to rise.

Options:

• Freezer: Cover with plastic wrap and freeze for up to 1 month. Before baking allow rolls to thaw completely and rise in a warm place. Just take the rolls out of the freezer and set on the counter overnight or 10 to 12 hours.
  
• Refrigerator: Cover with plastic wrap and place in refrigerator overnight. Bake upon removing from the refrigerator. It is not necessary to allow them to come to room temperature before baking.
  
• Bake Immediately: Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size.

Baking:

1. Preheat oven to 350 degrees.
   
2. Bake approximately 20 to 25 minutes or until light golden brown.
   
3. Remove from oven and let cool slightly. Spread butter frosting over rolls while still warm.

Yields 15 cinnamon rolls

Cinnamon Filling

• 1/2 c. butter softened
  
• 1 c. firmly packed brown sugar
  
• 4 to 5 T. of cinnamon
  
• 3/4 to 1 c. chopped nuts (optional)

In a bowl combine brown sugar and cinnamon. Stir in chopped nuts.

Butter Frosting

• 2 oz. cream cheese
  
• 1/4 c. butter, room temperature
  
• 1 c. powdered sugar
  
• 1/2 t. vanilla extract
  
• 1/8 t. lemon extract

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract and lemon extract until well mixed and creamy. Refrigerate frosting until ready to use. Bring to room temperature before spreading.