Classic Banana Bread and Melynda's Crockpot Taco Soup

Classic Banana Bread
By:  Cooking Light

2 cups all-purpose flour

3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed bananas (about 3 bananas)
1/3 cups plain low-fat yogurt (I always use vanilla yogurt)
1 tsp. vanilla extract
Optional:  1  1/2 cups chopped walnuts (I always add these in)
Cooking spray

1. Preheat oven to 350 degrees

2.  Combine flour, baking soda, and salt.  Stir.
3.  Place sugar and butter in large bowl, and beat with mixer at medium speed until well blended (about 1 minute).  Add eggs, 1 at a time, beating well after each addition.  Add banana, yogurt, and vanilla; beat until blended.  Add flour mixture; beat at low speed just until moist. (Add in walnuts if desired beat on low as little as necessary until mixed)
4.  Spoon batter into 8 x 4-inch loaf pan coated with cooking spray.  Bake at 350 for 1 hour or until wooden pick inserted comes out clean.  Cool 10 minutes in pan on wire rack; remove from pan.  Cool completely on wire rack.  Yield 14 servings

Melynda's Crockpot Taco Soup         

1-1.5 Pounds ground Turkey meat browned

1 Medium Onion chopped
2 cans Kidney Beans (Pinto works too)
2 cans Black Beans
2 cans of Whole Kernel Corn
1.5-2 Packets of Favorite Taco Season

Brown Turkey meat with chopped onion.  Pour meat into Crockpot.  Add cans of beans and corn (do not drain the liquid add it with the beans).  Pour in packets of Taco season.  Start with 1.5 of the packets of taco season and then when it is close to being done add more season if it needs more flavor too much season will overwhelm it.  Stir in the season and mix well.   Then add additional water if need until the water line reach roughly 1 inch above the beans, meat and corn.  Let it cook for 3-4 hours on low.  The more it simmers the better the flavor.  Serve in individual bowls and let everyone top their own with sour cream, cheese, sliced green onions or tortilla chips.  Simple and yummy.  Makes a lot and freezes well.

Shared by Laurin

Fun Fall Recipes

Olive Garden Fagioli  
Seriously one of my FAVORITE recipes lately. SO GOOD and easy! 
1 pound ground beef
1 small onion, diced (1cup)

1 large carrot, julienned (1 cup)

3 stalks celery, chopped (1 cup)

2 cloves garlic, minced

2, 14.5 ounce cans diced tomatoes

1, 15 ounce can red kidney beans (with liquid)

1, 15 ounce can great northern beans (with liquid)

1, 15 ounce can tomato sauce

1, 12 ounce can V-8 juice

1 tbsp white vinegar

1.5 tsp salt

1 tsp oregano

1 tsp basil

1/2 tsp pepper

1/2 tsp thyme

1/2 pound (1/2 package) ditali pasta 

Brown the beef in a large saucepan or pot over medium heat.  Drain off most of the fat.

Add onion, carrot, celery and garlic and sauté for 10 minutes.

Add remaining ingredients, except pasta, and simmer for 1 hour.

About 50 minutes into the simmering, cook the pasta in 1.5 to 2 quarts of boiling water over high heat.  Cook for 10 minutes or just until pasta is al dente, or slightly tough.  Drain.

Add the pasta to the large pot of soup.  Simmer for 5-10 minutes more and serve.

World’s Best Cornbread  
Really, it is more like cake! It is YUM-O! 
1 cup butter
2 cups sugar

4 eggs

1/2 cup yellow cornmeal

3.5 cups flour

4 tsp baking powder

1 tsp salt

3 cups milk

Pre heat oven to 350 degrees.  Cream together butter, sugar, eggs and cornmeal.  In a separate bowl combine flour, baking powder and salt.  Add 1/3 of the dry mixture to the creamed mixture and mix until combined.  Add 1 cup milk and mix until combined.  Continue to alternate dry and wet mixing after each addition until all combined.   Bake uncovered in a 9x13 pan for 30-40 minutes or until top is light brown.  (I like to cut in squares and freeze half of it for later use!)

Shared by Jodi

Pumpkin Waffles with Buttermilk Syrup

Waffles
2 c flour
2 T baking powder
1 T cinnamon
1 T sugar
½ tsp nutmeg
¼ tsp salt
4 egg yolks
4 egg whites
1 c pumpkin
1 T vanilla
1 ½ c milk
¾ c margarine, melted

Mix all dry ingredients in mixing bowl (flour, baking powder, cinnamon, sugar, nutmeg, and salt). Add milk, pumpkin, vanilla, margarine, and egg yolks and mix well. In separate bowl, beat egg whites until stiff peaks form and then fold into batter. Cook in waffle iron; top with Buttermilk syrup.

Buttermilk Syrup
¼ c butter (NOT margarine)
½ c buttermilk
1 c sugar
1 tsp light corn syrup
1 tsp baking soda
1 tsp vanilla

In medium size pan, combine butter, buttermilk, sugar and corn syrup and bring to a boil. Remove from heat and add vanilla and baking soda. The mixture will bubble a lot so make sure your pan is big enough. Serve over warm waffles. Enjoy!

Submitted by Alison: I got this recipe from my friend, Dessi. It is super easy to make and is DELICIOUS! We eat it for breakfast, brunch, lunch, or dinner. The syrup is what really makes the dish. It's foamy and carmely and just plain tasty! My kids love these waffles. Eat them with some bacon or sausage to add some salty to the sweet and you will have perfection. :)

Slow Cooker Thai Peanut Chicken and White Whole Wheat Pizza Dough Recipe

Submitted by Ie Li:
I have two recipes to share. This first recipe comes from the blog 365 Days of Slow Cooking. I have made this recipe several times for its ease and deliciousness. I serve it over brown rice, but I'm sure it's equally delicious over noodles. Enjoy!

Slow Cooker Thai Peanut Chicken

12 oz linguine or fettuccine noodles, cooked and drained
2 cloves garlic, minced
2/3 cup peanut butter
1 cup chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup shredded zucchini
1/3 cup soy sauce
1 tsp sugar
1 red pepper, cut into thin, long strips
1 tbsp lime juice
1 cup chopped cilantro, divided
chopped peanuts, for garnish

Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro. Serve over noodles and garnish with remaining cilantro and peanuts.

This second one comes from 101cookbooks.com. It's a whole wheat pizza dough recipe that I have made at least once a week for the last four weeks. Good whole wheat pizza dough recipes are hard to come by, but this one is delicious.

White Whole Wheat Pizza Dough Recipe

4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting

Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

Transfer the dough to a floured counter top. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.

When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.

At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).

Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate Parmesan and a small drizzle of good quality extra-virgin olive oil.

Makes six 6-ounce pizza crusts.

French Toast

1 large egg
1/3 c. whole milk
1/2 tsp. pure maple syrup
1/2 tsp. pure vanilla extract
1/4 tsp. grated orange zest
1/8 tsp. kosher salt
Pinch of ground cinnamon
4 slices bread
2 tsp. unsalted butter

***Serves two*** (we quadruple the recipe and use almost a full loaf of bread)

In a shallow pan, combine egg, milk, syrup, vanilla, orange zest, salt & cinnamon and beat lightly with fork. Place bread in batter and poke holes in it with a fork to help it to absorb the liquid. Flip to other side.

Heat a large nonstick skillet over moderately high heat. Add 1 tsp. butter and tilt to coat pan. (I use olive oil spray) When the butter stops sizzling and is fragrant, arrange bread in pan. After underside is cooked, after 2-3 minutes, turn over with spatula, adding more butter to pan as you lift each one to flip.

Serve at once. Ideas to top with: syrup, powdered sugar & lemon, crushed fresh raspberries, whipped cream & strawberries.

Submitted by MacKenzie:The key to great French toast is exceptional bread, whether peasant bread, sourdough, or a good homemade sandwich loaf. The texture of the bread affects the outcome: Course peasant bread needs time to soak up the mixture and will produce a toast that is appealingly chewy and robust. A softer bread will soak up the custard quickly and make a more traditional French toast with creamy center.

We like to eat this with flat turkey sausage, (yummy) and smoothies with flax seed and spinach added to it to get some more nutrients & vitamins. :) (And to cross cancel the sausage...right)???

Stromboli

1 loaf frozen bread dough*
1 jar marinara sauce
1 lb shredded mozzarella
Favorite pizza toppings: mushrooms, sausage, peppers, onions, pepperoni, olives, etc.
Parmesan cheese, shredded
Dried Basil
Dried Oregano
Dried Parsley
Garlic powder

Preheat oven to 350 degrees. Spray cookie sheet with non-stick spray and sprinkle with cornmeal.

Roll dough into large rectangle (like you are rolling dough for cinnamon rolls). Cover dough with favorite pizza toppings and mozzarella cheese. Sprinkle with basil, oregano, parsley and little bit of garlic powder (don't use too much garlic or it will completely over-power everything else). Carefully roll dough (with toppings) jelly-roll style into a log; pinch seams and tuck edges. Place the dough log onto the cookie sheet- you may need to make it a U shape to get it to fit on pan. Brush top of dough with oil, then sprinkle with a little cornmeal and the Parmesan cheese. Bake for 18-25 minutes, or until golden brown.

Remove from oven and allow to rest for 5 minutes. To serve: Cut into wheels (it will look like a cinnamon roll). Pour individual portions of the marinara sauce into bowls so each person can dip their Stromboli “wheel” in their own sauce to eat it. Serve with a green salad.

*Note-You can also use your own pizza dough recipe or the recipe below.

Pizza Dough Recipe
Combine:
1 Tblsp yeast
1 ½ c warm water

When yeast dissolves, add:
1 ¼ tsp salt
3 Tblsp oil
4 cups flour (add more if needed)

Knead for 10 minutes. Cover and let stand for 15 minutes; punch down and roll out.

Submitted by Alison: We have been making Stromboli at our house for many years- it is one of our favorite things! My personal favorite is a cheese and veggie mix because it isn’t as greasy as when there is pepperoni or sausage. I’m not the biggest fan of sauce on my pizzas because there is always too much of it and it burns the roof of my mouth! I love this dish because I can control the amount of sauce that goes with each bite. My kids like it because they get to dip (which is a strange kid fascination) and they like helping to make it as well. We always make our own dough, but if you don’t have time or patience to make the dough, the frozen bread loaf is a great option.

Corn Chowder

This is a hearty chowder that is sure to keep you warm on the chilly autumn evenings! Serve with a toasted french baguette, in bread bowls, or make up a batch of Oatmeal Dinner Rolls. It makes a large batch but you can freeze some leftovers for later.

Corn Chowder
3/4 C butter
1 yellow onion, chopped
1 clove garlic, minced
3/4 C all-purpose flour
1 1/2 tsp salt
1/2 tsp fresh ground pepper
3 large russet potatoes, baked*, peeled and cubed
1 lb bacon, cooked and crumbled
1 16-oz package frozen corn, thawed
4 1/2 cups whole milk
1 C chicken broth
1 C cheddar cheese, grated
1/2 C sour cream

Melt butter in a large pot over medium heat. Add onion and garlic and cook until onion is tender, about 5 minutes. Whisk in flour, salt and pepper. Cook and stir 1 minute. Gradually add milk and chicken broth while whisking. Stir in bacon, potatoes and corn. Heat until thickened, about 20 minutes, stirring frequently. Stir in cheese and sour cream just before serving.

Submitted by Gwen: Save time by "baking" potatoes in the microwave. Scrub skins and pierce potatoes with a fork. Microwave on High for about 8 minutes. It's okay if they aren't completely baked, the will finish cooking in the chowder.

Oatmeal Dinner Rolls
2 C water
1 C quick-cooking oats
3 Tbs butter
1 pkg (2 1/4 tsp) active dry yeast
1/3 C warm water (110-115 degrees)
1/3 C brown sugar
1 Tbs sugar
1 1/2 tsp salt
4 3/4 - 5 1/4 C all-purpose flour

In a small saucepan, bring water to a boil; add oats and butter. Cook and stir 1 minute. Remove from heat; cool to lukewarm. In a large mixing bowl dissolve yeast in warm water. Add the oatmeal mixture, sugars, salt and 4 cups flour, beat until smooth. Add enough flour to form a soft dough. Turn onto a floured board and knead until smooth and elastic. Place in a greased bowl, turn once to coat. Cover and let rise until doubled, about an hour. Gently punch down dough and let rest 10 minutes. Grease two 9-in round baking pans. Shape dough into 18 balls and place 9 in each pan. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Butter tops if desired. Remove from pans and place one wire racks to cool.

Tomato-Basil Tart

1-2 pounds tomatoes
1 tsp salt
1 cup corn kernels (fresh, frozen, or canned)
1 T lemon juice
3 T sour cream (I’ve also used plain yogurt)
¼ c butter
1 ½ c flour
¼ cup yellow cornmeal
½ cup thinly sliced fresh basil or 1 T dried basil
1 T chopped fresh oregano or ½ tsp dried oregano
1 1/2 cups grated fontina cheese* (you can use mozzarella if you can’t find fontina)

Slice tomatoes into ¼”-thick slices. Arrange in a single layer on several layers of paper towels; sprinkle with ½ tsp salt. Let stand 20 minutes; blot dry with paper towels.
Preheat over to 400F.
Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine flour, cornmeal, and salt in a large bowl; stir with whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture; stir until a soft dough forms. Knead gently 3-4 times.
Place dough onto overlapping sheets of plastic wrap and cover with more plastic wrap. Roll into a 14-inch circle, then place in freezer for 10 minutes. Lightly grease baking sheet then sprinkle with 1 T cornmeal. Remove dough from plastic wrap and place on baking sheet.
Combine ¼ cup basil, cheese, and oregano. Arrange half of the cheese mixture on dough, leaving a 1 1/2” border. Arrange half of tomato slices in a circle, covering the cheese mixture. Repeat process to finish using cheese and tomatoes. Fold edges of dough toward center to partially cover tomatoes. Press to seal.
Bake at 400F for 35 minutes or until crust is brown. Sprinkle remaining basil on top. Serves 6.

**The fontina cheese is really, really yummy, so if you can find it, it’s worth the extra cost.

What to serve with it: Green salad

Submitted by Holly: This recipe is originally from Cooking Light magazine. I’ve been making it for years as a way to eat up my yummy home grown tomatoes. This version is the one I make, which is a bit different from the original recipe. It does take some time to make, but is delicious!

Homemade Breads

Mel’s Crescent Rolls
Dissolve:
1 pkg (or 1 Tblsp) yeast
1 ¼ c warm water

Add:
¼ c sugar
1 tsp salt
3 eggs, beaten

Add, then beat until smooth:
¾ c melted butter or margarine
4 c flour, unsifted

Cover tightly and refrigerate at least 4 hours. Then take a portion, roll in circle on well-floured board or countertop. Cut into pie-shaped wedges. Roll wedges for crescents. Bake 10 minutes at 400 degrees on greased cookie sheet. Dough will store in refrigerator for 5-6 days. Makes 2 dozen.
Submitted by Alison

Beaten Batter Rolls
1 Tbslp active dry yeast, softened in ¼ c warm water
1 c milk
1 tsp salt
¼ c sugar
2 eggs, beaten
1/3 to ½ c softened shortening
2 ¼ to 2 ¾ c enriched white flour (part whole wheat, if desired)
½ tsp vanilla or 1 tsp grated lemon rind, optional

Soften yeast in lukewarm water. Scald milk. Add sugar and salt. Cool to lukewarm. Add 1 c flour and beat well. Add yeast and eggs. Beat well. Add shortening. Mix well. Add flour to make stiff batter. Add flavoring. Beat thoroughly until smooth and elastic. Cover and let rise until bubbly. Stir down. Drop by spoonfuls into oiled muffin pans. Let rise until dough is doubled in bulk. Bake in moderate oven at 375 for 20-30 minutes.
Submitted by Alison, from USU Extension Yeast Breads book

Rich’s Super Cinnamon Rolls
1 (12 oz) can evaporated milk
1 ½ c water, warm
1 ½ Tblsp yeast
½ c oil
1 Tblsp lemon juice (optional)
¾ c honey
1 egg white
1 tsp salt
1 ½ tsp baking powder
8 c flour (combination of white and wheat flours)
2-3 Tblsp butter, melted
1 Tblsp cinnamon
4 Tblsp brown sugar
1 ½ c raisins (optional)

Warm the milk and add warm water. Dissolve the yeast in the liquid mixture. Mix the remaining ingredients into the liquid and add just enough flour to make a soft dough. (If you want light rolls make sure the dough is soft and not stiff. The flour is the ingredient that determines the dough texture.) Knead the dough for 10 minutes and let it relax for 15 minutes. Take half of the dough and roll it out with a rolling pin to ¼ to ½ inch thickness. Brush the surface lightly with melted butter and sprinkle with cinnamon and thin amount of brown sugar. Roll up the dough like a jellyroll and cut into 1 inch slices. Put them on non-stick greased cookie sheets and allow them to rise until double in bulk. Bake at 350 for 20 minutes or until lightly brown. Remove and eat as is or frost.
Submitted by Alison

Soft-Crust French bread
5 c flour
2 packets rapid rise yeast
2 ½ c warm water
3 tsp salt
2 Tblsp shortening, softened
1 tsp sugar

In a large bowl, combine flour, yeast salt, and sugar. Add water and shortening to the mixture. Stir the dough until it pulls away from the sides of the bowl. Place dough on a floured surface and knead for 8-10 minutes. (Putting shortening on your hands, instead of flour, while kneading helps make a smooth dough.)
Divide dough into two parts and roll out on a greased surface into a rectangle. Roll dough “jelly roll fashion to form loaf about 14 inches long. Place on greased cookie sheets. Slash top and cover with a greased plastic wrap to rise double. Take off wrap and bake in a pre-heated oven at 350 degrees for about 25-30 minutes. Take out of oven when loaf is light golden in color. Butter sides and top then recover. Make sure that all of the bread is covered. Let cool. Uncover bread when you are ready to eat.
Submitted by Alison

Banana Bread
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 eggs, beaten
2-3 c bananas, ripe & mashed (about 6-7 bananas)
1 c sugar
1/2 c butter, melted (or substitute oil)
1/4 c walnuts (optional)

Preheat oven to 350. Grease two loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center of flour mixture; set aside. Combine eggs, bananas, sugar and butter in large bowl. Pour egg mixture into the flour mixture well and stir until just moistened (batter should be lumpy). Fold in nuts (optional). Pour batter into greased pans. Bake for 55 to 60 minutes or until toothpick comes out clean. Remove from pan shortly after taking the bread out of the oven to prevent overcooking. Note - when making banana muffins or mini-loaves cook time goes down to 30 to 35 minutes.
Submitted by Alisha Lacey, Better Homes and Gardens Cookbook

Corn Bread Recipe
1 c flour
3/4 c cornmeal
2 to 3 Tblsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 Tblsp butter
2 eggs, beaten
1 c milk
1/4 c butter, melted (or oil)

Preheat oven to 400. Combine flour, cornmeal, sugar, baking powder, and salt in medium bowl; set aside. Add 1 Tblsp butter to 10 inch cast iron skillet or a 9X1 1/2 inch round baking pan. Place in oven for about 3 minutes or until butter melts. Remove pan from oven; swirl butter to coat bottom and sides of pan. Combine eggs, milk, and melted butter in a large bowl. Add flour mixture to egg mixture all at once. Stir until just moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until toothpick comes out clean. Serve with applesauce, honey, or syrup.
Submitted by Alisha Lacey, Better Homes and Gardens Cookbook

Drop Biscuits Recipe
2 c flour
3 tsp baking powder
1/2 tsp salt
1/4 c oil
1 c milk

Preheat oven to 450. Mix flour, baking powder, and salt in large bowl. Then add milk and oil and mix well. Using a spoon, drop the batter onto a greased baking sheet. Cook for 12-15 minutes.
Submitted by Alisha Lacey

Wheat Bread Recipe
2 c white flour
1 Tblsp yeast, dry
2 1/4 c water
1/3 c honey (substitute brown sugar)
3 Tblsp butter (optional)
2 c whole wheat flour
1 1/2 c white flour

Mix 2 cups white flour and yeast together in large bowl. In a separate bowl mix water, honey, and butter then heat to 110 degrees but no warmer (microwave for approximately 1:30 minutes). Combine flour mixture and liquid mixture with a mixer for 3 minutes. Add final 2 cups whole wheat flour and 1 to 1/2 cups white flour. Knead in any remaining flour to dough then knead for 3 minutes. Place dough in lightly greased bowl, cover with cloth and let rise for 1+ hour. After dough has doubled in size, punch dough down. Turn dough out onto lightly floured surface; divide in half. Shape dough halves into loaves by patting or rolling and place into greased loaf pans. Cover with cloth and let rise until dough doubles in size. Bake at 375 for 35-40 minutes.
Submitted by Eric Lacey, Better Homes and Gardens Cookbook

White Bread Recipe
2 1/2 c flour
1 Tblsp yeast, dry
2 1/4 c milk (or substitute water)
2 Tblsp honey (or substitute sugar)
1 1/2 tsp salt
1 Tblsp butter (optional)
2 1/4 c flour

Mix 2 1/2 cups flour and yeast together in large bowl. In a separate bowl mix milk, honey, salt, and butter then heat to 110 degrees but no warmer (microwave for approximately 1:30 minutes). Combine flour mixture and liquid mixture with a mixer for 3 minutes. Add final 2 1/4 to 2 3/4 cups flour. Knead in any remaining flour to dough then knead for 3 minutes. Place dough in lightly greased bowl, cover with cloth and let rise for 1 hour. After one hour, punch dough down. Turn dough out onto lightly floured surface; divide in half. Shape dough halves into loaves by patting or rolling and place into greased loaf pans. Cover with cloth and let rise for 30 minutes. Bake at 375 for 35-40 minutes.
Submitted by Eric Lacey, Better Homes and Gardens Cookbook

LACEY BREAD & ROLL ADD-INS
If you want to spice up your bread try one of the following add-ins.

10 Grain Wheat Bread:
1 c 10 grain cereal
Add 1 cup 10 grain cereal to dough mixture when you combine final measurement of flour to dough.

Oat Bran Bread:
1 c oat bran (dust top of loaves before baking)
Add 1 cup oat bran to dough mixture when you combine final measurement of flour to dough.

Onion-Herb Bread or Rolls:
1 Tblsp onion, dried and minced
1/2 tsp Italian seasoning (or basil, oregano)
Add minced onion and Italian seasoning to dough mixture when you combine final measurement of flour to dough.

Cinnamon-Raisin Bread or Rolls:
1/4 c cinnamon
3 Tblsp brown sugar
1 c raisins
Mix cinnamon, brown sugar and a little water. Turn mixture into bread with raisins.

Sunflower Seed Bread or Rolls:
1 c sunflower seeds
Add sunflower seeds to dough mixture when you combine final measurement of flour to dough.
Submitted by Eric Lacey