Pizza Dough

Ingredients

1¼ cups warm water (110° to 115°)

2 tsp. sugar, divided

1 pkg. active dry yeast (¼ oz.)

3½ to 4 cups 00 flour (or all-purpose flour)

1 tsp. sea salt

1/3 cup olive oil (or vegetable oil)

 

Instructions

In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface.

 

In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes.

Place in a large, greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes. Transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

via Taste of Home

Sourdough Starter

Ingredients

½ cup flour

¼ cup non-chlorinated water

 

Instructions

Mix together the flour and water in a large mason jar.

Cover with cheese cloth and let it grow on the counter.

Every 24 hours, discard half of the mixture and add the same ingredients above.

After a week, you will have starter you can use.

 

Mom's Cinnamon Rolls

 

Rolls

1½ Tbsp. yeast

3 cups warm water

⅔ cup sugar (I use honey)

1 cube butter, softened

3 eggs

⅔ cup sugar (I use honey)

1 cup powdered milk1½ Tbsp. yeast

1 can evaporated milk 

1 tsp. salt

9-11 cups flour (I use bread flour)

Cinnamon, brown sugar, softened butter

Nuts and raisins (optional)

 

In your Bosch or Kitchen Aid, put the water, yeast and sugar. Wait a few minutes until it gets foamy.

 

Add butter, eggs, sugar, powdered milk, evaporated milk, and salt.  Mix together.

 

Add flour to make a soft dough. Mix for 5 minutes. In the bowl, let dough double in size. Knead again by mixing. Let rise for about 15 minutes.

 

Divide dough in half. Roll out and spread butter on then sprinkle with cinnamon and brown sugar.

 

Roll up. Cut into 1-1½ inch slices. Place on cookie sheet and pat down. cover with plastic and let rise, nice and high (at least double). Bake at 350°F for 12-20 minutes. Frost.

 

Frosting

½ cube butter, softened

½ package cream cheese (4 oz.), room temperature

1 tsp. vanilla

Dash of salt

2 Tbsp. of milk or cream (start with less)

1 bag powdered sugar (2 lb.)

 

Whip the butter, cream cheese, vanilla and salt together until fluffy. Slowly add powdered sugar and milk alternating until you get the desired consistency.

 

HALF RECIPE

Ingredients for Rolls

¾ Tbsp. yeast

1½ cups warm water

1/3 cup sugar (I use honey)

½ cube butter, softened

1½ eggs

1/3 cup sugar (I use honey)

½ cup powdered milk

½ can evaporated milk

½ tsp. salt

4½-5½ cups flour (I use bread flour)

Cinnamon, brown sugar, softened butter

Nuts and raisins (optional)

 

Ingredients for Frosting

¼ cube butter, softened

2 oz. cream cheese, room temperature

½ tsp. vanilla

Pinch of salt

1 Tbsp. milk or cream (start with less)

1 lb. powdered sugar

via Jennifer Harper 

Buttermilk Bisucuits with White Lily Flour

Ingredients

3½ cups White Lily all-purpose flour (438 grams)

2 Tbsp. granulated sugar (24 grams)

1 Tbsp. Kosher salt

1 Tbsp. baking powder (15 grams)

½ tsp. baking soda (2.5 grams)

1¼ cups cold unsalted butter, cubed (284 grams)

1 cup whole buttermilk, chilled (240 grams)

1 large egg, lightly beaten (50 grams)

Flaked sea salt, for sprinkling

Softened butter and honey, to serve

 

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

 

In a large bowl whisk together flour, sugar, kosher Salt, baking powder, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.

 

Turn out dough onto a slightly floured surface. Pat down into rectangle and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat procedure 3 more times. Pat or roll dough to 1-inch thickness. Using a 2½ round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold (about 10 minutes. Brush with egg wash and sprinkle with sea salt.

 

Bake until golden brown (about 15 minutes). Serve warm with softened butter and honey.

 

via Brian Hart Hoffman

 

Buttermilk Biscuits

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 INGREDIENTS

2/3 cup buttermilk
1/4 teaspoon baking soda
2 cups sifted self-rising flour*
1/3 cup vegetable shortening

DIRECTIONS

Preheat the oven to 450°F.

Stir baking soda into buttermilk and set aside. Sift flour into medium bowl; cut in shortening until mixture resembles coarse meal. Stir in buttermilk mixture until just combined. Knead dough 3-4 times; roll to 1/2-inch thickness on lightly floured board. Cut into 2-inch rounds; place on ungreased baking sheet. Bake 12 to 14 minutes. Makes 8 to 10 biscuits.

* White Lily, either weigh 280 grams of flour OR add an extra 4 tablespoons of flour.

via back of the Ralph’s Bleached Self Rising Flour

Cinnamon Swirl Banana Bread

Ingredients

Bread

2 ripe bananas, mashed *

1½ cups flour  

½ tsp. salt

¾ tsp. baking powder

¾ tsp. baking soda

1½ tsp. cinnamon

¼ tsp. nutmeg

½ cup sugar

½ cup brown sugar

2 eggs

½ cup vanilla Greek yogurt

2 Tbsp. unsalted butter, melted

½ cup chopped walnuts (optional)

Topping

¼ cup sugar

½ tsp cinnamon

 

Instructions

Preheat the oven to 350°F. Grease the bottom and sides of a loaf pan

 

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In large bowl, mix together the sugar, brown sugar, and eggs. Add the yogurt, mashed bananas, and melted butter to the sugar and egg mixture and stir. Add the flour mixture and blend until it is combined. Add nuts if desired.

 

Stir together the sugar and cinnamon for the topping. Add half the batter to the loaf pan and spread it evenly before sprinkling on half of the topping mixture. Add the rest of the batter and then the remaining topping mixture on top. With an inserted knife, make a swirling motion from side to side, through both layers of the batter throughout the whole pan (don’t over swirl).

 

Bake 35-45 minutes, or until a toothpick inserted comes out clean.

 

* Can substitute 1 cup chunky applesauce for the bananas.

 

via Tasty

Zucchini Oatmeal Muffins

 

Ingredients

2-1/2 cups all-purpose flour*

1 Tbsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1-1/2 cup sugar

1/2 cup quick-cooking oats**

4 large eggs, lightly beaten

3/4 cup canola oil

1-1/2 cup shredded, peeled zucchini

1/2 cup raisins or chopped dates

1/2 cup chopped pecans (optional

Instructions

In a bowl, whisk together flour, baking powder, salt, cinnamon, sugar, and oats. Whisk the eggs and oil together and then add to dry ingredients just until moist. Fold in zucchini, raisins, and pecans. 

Spoon into greased or paper-lined muffins cups .

Bake at 400°F for 20-25 minutes. Cool for 5 minutes before removing to wire racks. Makes 18-20. 

 

* Can also use 1 cup whole wheat flour and 1/2 cup white

•• Can also add 1-2 Tbsp. flax meal

Best Ever Banana Bread

Ingredients
1-3/4 cups all purpose flour
1-1/2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
2 large eggs; room temperature
2 medium ripe bananas, mashed (1 cup)
1/2 cup canola oil
1/4 cup + 1 Tbsp. buttermilk*
1 tsp. vanilla extract
1 cup chopped walnuts, flour coated (can substitute blueberries)

Instructions
In a large bowl, stir together flour, sugar, baking soda, and salt. In another bowl, combine the eggs, bananas, oil, butter milk, and vanilla; add to flour mixture, stirring just until combined. Fold in nuts or blueberries. Pour into a greased 9x5" loaf pan. Bake at 325°F for 75-90 minutes or until a toothpick comes out clean. Cool on a wire rack.

*If you don't have buttermilk, add 1 tsp. vinegar to 1 cup milk and let it sit for 5 minutes.

If making jumbo muffins, cook for 30-40 minutes, or regular muffins take about 20-30 minutes.

via Taste of Home

 Double Recipe 

3-1/2 cups all purpose flour
3 cups sugar
2 tsp. baking soda
1 tsp. salt
4 large eggs; room temperature
4 medium ripe bananas, mashed (1 cup)
1 cup canola oil
1/2 cup + 2 Tbsp. buttermilk
2 tsp. vanilla extract
2 cups chopped walnuts, flour coated (can substitute blueberries)

Triple Recipe

5-1/4 cups all purpose flour
4-1/2 cups sugar
3 tsp. baking soda
1-1/2 tsp. salt
6 large eggs; room temperature
6 medium ripe bananas, mashed (1 cup)
1-1/2 cup canola oil
3/4 cup + 3 Tbsp. buttermilk
3 tsp. vanilla extract
3 cup chopped walnuts, flour coated (can substitute blueberries) 

Cinnamon Rhubarb Bread

Ingredients

Butter, for greasing the pan

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 cup brown sugar

1/2 cup canola oil

1/2 cup buttermilk

1 egg

1/2 teaspoon vanilla extract

2 cups diced rhubarb

1/2 cup chopped pecans (optional)

Instructions
Preheat the oven to 350°F. Grease an 8 x 4-inch loaf pan.

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the brown sugar, oil, buttermilk, egg, and vanilla, combining thoroughly. Fold in the rhubarb and pecans.

Pour the batter evenly into the prepared loaf pan. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out dry. Let cool in the pan slightly, then cool completely on a rack before slicing.

via Maggie Shi

Sugar-Dipped Rhubarb Lemon Muffins

Ingredients

Muffins 

1 3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups diced rhubarb

3/4 cup brown sugar

1/4 cup canola oil

1 egg

1/2 teaspoon vanilla extract

 2 teaspoons lemon juice

1 teaspoon lemon zest

Sugar Topping 

1/4 cup butter, melted

1/4 cup granulated sugar 

 

Instructions 

Preheat the oven to 350°F. Line a 12-cup muffin tin with liners or grease with butter or cooking spray.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the rhubarb and toss to coat with the flour mixture (this will help prevent the rhubarb from sinking to the bottom of your muffins).

In a medium bowl, whisk together the brown sugar, oil, egg, vanilla extract, lemon juice, and zest.

Pour the sugar mixture into the flour mixture and stir until just combined.
Pour the batter into the muffin cups, dividing evenly. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a muffin comes out dry. Let the muffins cool for a few minutes before removing from the tin.

Place the melted butter and granulated sugar in separate small, shallow bowls. Dip the top of a muffin into the butter, then dip gently into the sugar, turning to coat lightly. Place the muffin onto a rack to cool completely and repeat with the remaining muffins.

via Maggie Shi

"He is Risen" Rolls

 

Ingredients

2 cans crescent rolls

16 large marshmallows

¼ cup butter, melted

¼ cup sugar

1 tsp cinnamon

¾ cup powdered sugar

1 Tbsp milk, more as needed

Instructions

• Preheat oven to 375°F
• Mix sugar and cinnamon together.
• Dip marshmallows in butter, roll in sugar/cinnamon mixture.
• Wrap a crescent triangle around each marshmallow, completely covering and squeezing edges of dough to seal.
• Dip in butter, place in greased muffin tin.
• Place muffin tin on foil or a large baking sheet to catch any filling that runs over.
• Bake for 12-15 minutes, or until golden. Meanwhile, mix powdered sugar and milk together to make glaze.
• Carefully remove puffs from muffin tins and drizzle with glaze.

Amish Baking Powder Biscuits

Ingredients
2 cups all-purpose flour
2 Tbsp. sugr
3 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1 egg
2/3 cup milk

Instructions
Preheat oven to 450°F.

In a large bowl, combine flour, sugar, baking powder, and salt with a wire whisk. Cut in shortening until mixture resembles course crumbles. Beat egg and milk; pour into dry ingredients just until moistened.

Turn onto a lightly floured surface; roll or press to 1/2-inch thickness. Cut with a 2-1/2- inch floured biscuit cutter. Place 1 inch apart on an ungreased baking sheet. Bake at 450°F for 10-12 minutes or until golden brown. Serve warm.

Via Taste of Home

Cream Scones

Ingredients
2 cups flour
1/3 to 1/2 cups sugar
1 T baking powder
1/2 tsp. salt
1 tsp. grated orange zest
1 1/4 cups heavy cream
cinnamon

Instructions
Preheat oven to 425°F. Combine flour, sugar, baking powder, and zest in a large bowl. Whisk together. Add cream and mix. Gather together and knead a few times on floured board. Shape into a disk about 3/4 inch thick. Paint top of disk with milk or cream, then sprinkle with cinnamon and sugar. Cut disk into 12 wedges and place on large, un-greased baking sheet. Bake for 15 minutes (check at 12) until tops are browned. Cool on rack.

You can modify the recipe pretty easily, e.g. by adding 1/2 cup currants, chopped nuts, or mini chocolate chips to dry ingredients, replacing orange zest with lemon zest, etc.

Naan

Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water
¼ cup white sugar
3 Tbsp. milk
1 egg, beaten
2 tsp. salt
4½ cups bread flour 
2 tsp. minced garlic (optional) 
¼ cup  butter, melted

Instructions
• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 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 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

via allrecipes

Chinese Pancakes

Ingredients 
1½  cups flour
2 eggs
¼ onion
¾ cup water

½ tsp. salt

Homemade Soft Pretzels Bites

Ingredients 
1½ cups warm water
2 Tbsp. light brown sugar
1 package active dry yeast (2¼ tsp.)
3 oz. unsalted butter, melted 
2½ tsp. kosher salt
4½-5 cups all-purpose flour
Vegetable oil
3 quarts water
½ cup baking soda (for boiling the pretzels)
1 whole egg, beaten with 1 Tbsp. cold water 
Coarse sea salt

Instructions 
• Combine the 1½ cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
• Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
• Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
• Preheat the oven to 425°F.  
• Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful!
• Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4¼ to 4½ ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
• Remove to a baking rack and let rest 5 minutes before eating.

If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 Tbsp, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. 

via twopeasandtheirpod

Cinnamon Roll Bites

Ingredients - Rolls
12 oz. can refrigerated biscuits
2 Tbsp. butter, melted
1/3 cup sugar
1 Tbsp. cinnamon

Ingredients - Glaze
1 cup powdered sugar, sifted
2 Tbsp. butter, melted
1 tsp. vanilla
2 Tbsp. milk

Instructions
Preheat oven to 350°F and butter an 8x8 inch pan.
Mix cinnamon and sugar together in a small bowl and set aside.
Cut biscuits into 4 pieces each and roll in cinnamon and sugar mixture until completely coated. Place dough, close together, in baking pan and spread melted butter over the top.
Bake for 20-22 minutes.
Mix glaze ingredients until well combined and pour over warm rolls.

via lil'luna

Sweet Potato Cornbread

Ingredients
1 cup cooked sweet potato
2 large eggs
¾ cup buttermilk

1 cup + 2½ Tbsp. yellow cornbread

½ cup flour

¼ cup sugar 

1½ tsp. baking powder

¾ tsp. salt

¼ tsp. baking soda

½ tsp. ground ginger

¼ cup butter, chilled and cut into ½ inch pieces

Instructions

Preheat oven to 375°F. Butter a 9" oven-safe skillet. Mash the cooked and cooled sweet potato. Wisk in eggs and buttermilk. In a food processor, blend toether the cornmeal, flour, sugar, salt , baking powder, baking soda and ginger. Add the butter and pulse until the mixture resembles a course meal. Add the potato mixture and stir until jus combined . Pour into prepared skillet. Bake for 30-30 minutes, until golden brown on top.