Breads Archives

Category: Breads

25
Apr
2014

Blueberry Crumble Muffins

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Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect “on the go” breakfast!
I recently found this recipe for Blueberry Crumble Muffins on Pinterest, or as I love to call it…”My Online Recipe Box”. These muffins are absolutely FANTASTIC! Pass the coffee!

The recipe comes from Ashton, at “Something Swanky”, and I am grateful she shared her recipe with all of us. I made these delicious muffins a few days ago for breakfast for my husband and I, and am happy to report that they were delicious…and EASY…and did I mention delicious?

I’ve tried various blueberry muffin recipes over the years, some were good, some not so good. This one is GREAT! The recipe makes 12 muffins, which is practically enough to feed a small village, and they freeze well, so I wrapped half of them up really well and threw them in our freezer for another morning’s dining! I hope you will give this recipe a try. Mix them up and bake them when you have some extra time and enjoy them for days! Here’s a few pics from when I made them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Blueberry Crumble Muffins

The batter for the muffins is extremely simple to make. Seriously… it’s so very EASY!

You can use fresh or frozen blueberries for this recipe. I used frozen berries (threw them into the muffin batter completely frozen) with no problem.

Divide the batter into muffin cups (in my beat up, but dearly loved muffin tin). I like to think of my grungy muffin tin as “well-used, and well-loved”.

Get Ready For Baking

Add the crumble (streusel) topping to the top of each of the muffins before baking. Divide the topping evenly between the muffin cups.

After the blueberry crumble muffins are done baking, let them cool on a wire rack for several minutes, then remove them from the pan.

Time To Eat Some Blueberry Crumble Muffins

Here are the blueberry crumble muffins, right out of the oven, cooling on a wire rack. Let them cool down a bit before serving.

Here’s a peek at the inside of one of the blueberry crumble muffins. Look at those blueberries! This yummy muffin is ready to eat!

Hope you will try making these delicious blueberry crumble muffins… they are so easy to make, and they really taste wonderful! Thanks for stopping by. Have a great day, and come back soon!

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy muffin recipes you’re gonna love, including:

Interested In More Recipes?

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Recipe Source: http://www.somethingswanky.com/blueberry-crumble-muffins/?utm_source=rss&utm_medium=rss&utm_campaign=blueberry-crumble-muffins

0 from 0 votes

Blueberry Crumble Muffins

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect "on the go" breakfast!

Category: Breakfast

Cuisine: American

Keyword: blueberry crumble muffins

Servings: 12 muffins

Calories Per Serving: 274 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the muffin batter:

3/4 cup milk
1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh , frozen, or canned blueberries (I used frozen ones I picked last summer!)

For the crumble topping:

3/4 cup all-purpose flour
1/2 cup (1 cube) cold butter, cut into small pieces
3 Tablespoons brown sugar

US Customary - Metric

Instructions

Preheat your oven to 400 degrees.
Line a standard size muffin tin with paper cupcake liners. Lightly spray the muffin paper holders with non-stick cooking spray. (Yes...spray the paper, also!)
Beat the milk, oil and egg together in a medium sized bowl.
In a separate bowl, combine the flour, sugar, baking powder and salt. Whisk these dry ingredients together, then add to the milk and egg mixture. Stir this only until the batter forms (the batter will be lumpy).
Gently fold the blueberries into the batter with a large spoon or spatula. So far so good, right?
Divide your batter evenly into the 12 prepared muffin cups.

To prepare the "crumble topping" and finish muffins:

Place the flour, cold butter pieces and brown sugar in a bowl. Using a pastry blender or a fork, cut (or "mash") these ingredients together until you end up with a crumbly mixture the size of small peas (now you know why it is called a "crumble". Brilliant).
Sprinkle the crumble over the top of each muffin batter thingy (now I'm just getting technical...)
Bake at 400 degrees for 20-25 minutes, or until a toothpick comes out clean.
Remove muffins from oven; let them cool for 5-10 minutes before attempting to remove the paper wrappers. Then slice that warm blueberry muffin in half, slather some butter on that bad boy and dig in! Enjoy!

Nutrition Facts

Blueberry Crumble Muffins

Amount Per Serving (1 muffin)

Calories 274 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Cholesterol 34mg11%

Sodium 178mg8%

Potassium 138mg4%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 13g14%

Protein 4g8%

Vitamin A 290IU6%

Vitamin C 1.2mg1%

Calcium 58mg6%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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22
Apr
2014

Amish Apple Fritters

categories: Apples, Breads, Breakfast, Doughnuts/Pastries

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Amish Apple Fritters are delicious fried doughnuts, made from scratch with a simple batter, fresh apple chunks, cinnamon, and a sweet glaze. They are SO GOOD!

I have two little secrets… I am a “Morning Person”, and Apple Fritters are my favorite doughnuts! I LOVE these delicious, crunchy friend doughnuts! They’re made easily from scratch with a simple batter containing fresh apple chunks, cinnamon, and are covered with a sweet glaze.

For over 20 years, I had to be up at 5:30 A.M. every workday to leave by 6:30 to be in my office at 7:00 A.M., ready for a day’s work. Not entirely convenient for making apple fritters! Ha Ha. These days I find myself in a different season of life…no children at home to get up and out of bed before leaving…AND my commute to the office these days is no more than walking upstairs to my home office, where I work for my husband’s company. My world has changed drastically!

My” new normal” is… instead of grabbing a large mug of coffee and shoving toast in my mouth while heading out the door as I did while working full-time, I now seem to revert to “boring” breakfasts such as oatmeal or toast and eggs. HOWEVER… I do love a great apple fritter, doughnut or pastry occasionally. I mean, really, who doesn’t??? (if we’re truth-telling here).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Found This Recipe For Amish Apple Fritters

I love to try new recipes and learn new cooking techniques in the kitchen, AND my favorite doughnut of all time is the humble, yet glorious Apple Fritter. One day, while looking at recipes on Pinterest, I saw one for these doughnuts, written by a great-grandmother named Polly.

I could tell I would like this easy recipe from the very beginning (aren’t ALL recipes written by great-grandmothers wonderful?)… so I made them, and sure enough…these fritters were amazing! Sometimes, a warm apple fritter and a strong cup of coffee are exactly what this old girl wants. Please notice I did not say what this old girl needs… now THAT’S another story, *cough, cough!

Hope you enjoy them…occasionally (wink wink)! Here’s how easy they are to make…you’ll be a doughnut maker in no time!

How To Make Amish Apple Fritters

First, mix up the batter. In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with an electric mixer. To this batter, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients together well.

In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.

Cooking Amish Apple Fritters

Heat vegetable oil to 375° F. in a large skillet or electric skillet. You will need a deep-fry thermometer or an electric skillet with temperature control. NOTE: It is very important to make sure the temperature is hot enough to fry the fritters correctly.

Once the oil is at 375° F, scoop out really large spoonfuls of the fritter batter (as big as you can get ’em!). Carefully slide the fritter into the hot oil, because that oil is HOT!

See in the photo below how the apple fritters are starting to turn golden brown? This is a GOOD thing. When they get to a true golden brown color, carefully turn the fritters over to the other side. This usually takes about 2-3 minutes for the first side.

I found it helpful to use two spoons to carefully flip the Amish apple fritters over. Once they have been flipped over, continue cooking.

How Long Do You Cook The Amish Apple Fritters?

The total cooking time for the Amish apple fritters is approximately 2-3 minutes on each side. NOTE: The cooking time may vary a bit, based on two things: the SIZE of the fritters you cook, and having the proper oil temperature to cook in.

When the fritters become nice and brown (see photo below) on both sides, then you know they will be ready and cooked through. You might need to flip them over again to make sure both sides are deeply browned.

IMPORTANT TIP: Once fritters are done, make sure that the oil temperature returns back to 375° F, before adding the next batch of Amish Apple Fritters to cook!

Once each batch of apple fritters are done, use a slotted spoon to remove them, one at a time, to a paper towel lined platter or wire rack to cool. You will need several layers of paper towels to absorb any remaining oil on the fritters.

Glazing Amish Apple Fritters

Now all you need to do is make the quick and easy glaze for the finished apple fritters! It is important to let ALL the fritters cool completely, before adding the glaze to them!

Mix up the glaze in a medium sized bowl. Use a pastry brush to “paint” it onto top and bottom of the cooled fritters. Let the icing firm up a bit, then these delicious Amish apple fritters are ready to eat, and enjoy!

The Amish Apple Fritters Are Ready To Enjoy!

Pour yourself a great cup of hot coffee or tea… and take a bite out of one of those yummy Amish Apple Fritters!

You can see the chunks of apples inside the fritter! The Amish apple fritters are crunchy on the outside, and nice and soft on the inside!

Sure hope you enjoy these Amish apple fritters! We LOVED them. Have a GREAT day!

Looking For More DOUGHNUT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite doughnut recipes are there, including:

Interested In More Recipes?

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Recipe Adapted From: www.angelsinmygarden.blogspot.com/2011/06/amish-apple-fritters.html

4 from 3 votes

Amish Apple Fritters

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Amish Apple Fritters are delicious fried doughnuts, made easily from scratch with a simple batter and fresh apple chunks, cinnamon, and a sweet glaze.

Category: Breakfast

Cuisine: American

Keyword: Amish apple fritters

Servings: 6 fritters

Calories Per Serving: 238 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For fritters:

2 Tablespoons granulated sugar
2 large eggs
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 cup milk
2 tsp. fresh lemon juice
2-3 cups peeled , cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet)

For glaze:

1 1/4 cups powdered sugar
1/4 tsp. vanilla
3-4 tsp. warm water (thin enough to make the glaze "paintable")

US Customary - Metric

Instructions

In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly.
Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get 'em!) and carefully and gently slide the fritter into the hot oil.
When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side).
When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through.
Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.
To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice "paintable" glaze.
Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and "paint" the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.

Recipe Notes

If you do not like glaze on your fritters, the author of this recipe also suggests sprinkling the hot "right out of the fryer" fritters with powdered sugar and cinnamon. For mine, I used the glaze option and they were perfect.
Tip #1: These apple fritters are at their very best the first day you make them!
Tip #2: If using self-rising flour as substitute for all purpose flour, omit baking powder and salt from the recipe.
Tip #3: Once oil cools, strain it, store it in a container in refrigerator to use on another batch!

Nutrition Facts

Amish Apple Fritters

Amount Per Serving (1 fritter)

Calories 238 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 55mg18%

Sodium 187mg8%

Potassium 267mg8%

Carbohydrates 52g17%

Fiber 1g4%

Sugar 33g37%

Protein 4g8%

Vitamin A 120IU2%

Vitamin C 2.6mg3%

Calcium 101mg10%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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16
Apr
2014

French Baguette

categories: Breads

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Nothing beats the smell of homemade, freshly baked bread! Enjoy a slice of a French Baguette, served warm with butter! Recipe makes 2 loaves.

I am so thankful God created us with a sense of SMELL, especially when there is a fresh baked French Baguette in the kitchen! The “good” smells that permeate the kitchen when bread is baking is always amazing!

Sometimes I think the world would be a lot more “black and white” if we did not have access to a sense of smell, “coloring” the world around us. Spring is here, and with it comes the smells of this season of renewal. We smell freshly mowed lawns, the outside air right after a long rain, and BBQ grills being fired up once again, etc. I truly love it!

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Love the Smell Of Bread Baking?

One of my all-time favorite smells, regardless of the season, is FRESH BAKED BREAD! Yum! There’s just nothing quite like the smell in our kitchen when a fresh loaf of homemade bread is baking. There is something so comforting and memory-filled to me about that smell. A french baguette beckons us to gather round (with the butter, of course!) and slather up a warm piece, as soon as it cools down enough to cut a slice.

I love to bake bread, and I found this easy recipe on Pinterest. Then I decided my life would be more complete if I could make learn to make a cute French baguette (ha ha!). The recipe has very few ingredients, and is super quick and easy to make.

Is It Difficult To Make A French Baguette?

From start to finish, it only takes an hour to make a French baguette (or two). That’s right…you heard me! Just mix everything up, form the loaves, and let the baguette dough rise for 30 minutes. I don’t have lots of photos, but it really is easy to prepare.

Once the dough has risen, throw it in the oven for 15 minutes, enjoy the smell as it bakes…and bam! Your French baguette is done! I hope you will give this simple recipe a try…a homemade French baguette is really quite delicious!

Have fun making your own French baguette or two! I really think you will find them quite delicious. Have a wonderful day, and please come back again soon.

Looking For More HOMEMADE BREAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few homemade bread recipes you might enjoy include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
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Recipe Source: http://www.thesisterscafe.com/2010/04/baguette-2

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

French Baguette

Prep Time

1 hr 30 mins

Cook Time

15 mins

Total Time

1 hr 45 mins

Nothing beats the smell of homemade, freshly baked bread! Enjoy a slice of a French Baguette, served warm with butter! Recipe makes 2 loaves.

Category: Bread

Cuisine: American, French

Keyword: french baguette

Servings: 20 (2 loaves=10 slices per)

Calories Per Serving: 91 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/2 cups warm water
1 1/2 Tablespoons (2 pkgs.) dry active yeast
2 teaspoons granulated sugar
3 1/4 cups all purpose flour
2 teaspoons salt
3-4 Tablespoons butter , melted (to brush on baguettes halfway through baking time)

US Customary - Metric

Instructions

Mix the warm water, yeast and granulated sugar in a small bowl. Let it sit (for approximately 5 minutes) until bubbles form on the top (this means the yeast is alive).
Combine the flour and salt in a large mixing bowl. Slowly add in the yeast/water mixture. Mix this together, then knead (on a lightly floured work surface) for approximately 5 minutes, until the dough becomes a smooth ball. (You can also use a stand mixer with the dough hook for this step). Remove dough from bowl. Divide into 2 equal halves.
Place dough halves on lightly floured work surface. Form each section into a baguette shape. To make your baguette shapes, do this: Roll each half of the dough into a rectangle (about 8-10 inches long); roll the rectangle up lengthwise. Pinch the end edges of the dough to seal.
Place the baguettes on a lightly greased baking sheet, with seam side down. Cover with a dish towel; let rise for 30 minutes. When dough is near the end of the "rising" time, preheat oven to 450 degrees.
Pour about 3/4 cup of water onto a separate cookie sheet (with edges, of course!). Place water-filled cookie sheet on the BOTTOM rack of oven (this will generate steam while baguette bakes).
Using a very sharp knife (a serrated knife blade works great!), gently make a slash lengthwise down the middle of each baguette. Bake baguettes at 450 degrees for 15 minutes on MIDDLE rack (above water). Halfway through baking time, brush tops of baguettes with melted butter. Bread will be golden brown when done. Remove baguettes to a wire rack. When slightly cooled, grab some butter, cut a big slice... and go for it! Enjoy!

Recipe Notes

Recipe makes 2 loaves. Caloric calculation was made based on 10 slices per loaf.

Nutrition Facts

French Baguette

Amount Per Serving (1 slice)

Calories 91 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 248mg11%

Potassium 24mg1%

Carbohydrates 16g5%

Protein 2g4%

Vitamin A 50IU1%

Calcium 4mg0%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Apr
2014

Italian Biscuit Flat Bread

categories: Breads

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Italian Biscuit Flat Bread is made with canned biscuit dough, Italian spices, garlic and Parmesan cheese. It’s an EASY side dish for meats or soups!
My husband and I have had a friend (whom we’ve known for 40+ years) staying with us for the past week. One evening I made a side dish of delicious Italian biscuit flat bread (filled with Parmesan cheese, garlic, etc.) to accompany some grilled pork chops. The flat bread is so good!

The weather has turned gorgeous and sunny the past few days in the Portland area! The three of us have enjoyed being outside more and even grilling a few dinners on our trusty Weber BBQ! Our friend was going to stay with us for two nights, but we were having such a great time, she stayed for a week!

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Okay- But WHAT Does Italian Biscuit Flat Bread Have In It?

We really enjoyed the Italian biscuit flat bread. It basically can go with just about any favorite meal you would normally serve with bread. Canned biscuit dough is flattened into large rounds, then topped with a creamy, well seasoned mixture.

The mixture includes Parmesan, basil, oregano, green onions, etc. and really gives the bread a wonderful flavor. Truthfully, the ingredients (which includes mayonnaise- really?) sounded weird when I first found the recipe many years ago…but trust me. This Italian biscuit flat bread is delicious!

Italian Biscuit Flat Bread Is EASY To Make!

If you’re looking for something besides a dinner roll or garlic bread to serve with a meal, I hope you will give these a try. The filling is mixed, spread on the flattened biscuit dough rounds, and then baked until the cheese on top is bubbly. That’s it, so you can see just how easy it is to make!

I usually have most of the simple ingredients in our pantry, so I only need to buy a can of refrigerated biscuits when I make Italian biscuit flat bread. It is a quick, economical, delicious and “easy to make” recipe… I hope you will enjoy this bread like we do!

I really hope you consider trying this simple recipe for Italian Biscuit Flat Bread. It is truly delicious, and can be served with most entrees. Have a great day.

Looking For More BREAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of yummy bread recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
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Recipe Adapted from: http://www.pillsbury.com/recipes/italian-biscuit-flatbread/eaf7f806-c6c1-4378-a314-6219cac5d7c9

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Italian Biscuit Flat Bread

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Italian Biscuit Flat Bread is made with canned biscuit dough, Italian spices, garlic and Parmesan cheese. It's an EASY side dish for meats or soups!

Category: Bread

Cuisine: Italian

Keyword: Italian biscuit flat bread

Servings: 8

Calories Per Serving: 209 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup mayonnaise
2/3 cup Parmesan cheese
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
3 Tablespoon green onion (white and green parts), chopped
1 minced garlic clove (or substitute 1/4 tsp. garlic powder)
10 ounce can refrigerated biscuits (I use Grands Biscuits...but cheap biscuits work, too!)
*Optional: dried parsley and paprika (sprinkled on top for garnish)

US Customary - Metric

Instructions

Preheat oven to 400 degrees.
In a small bowl, mix all ingredients together except for the biscuits (and paprika and parsley, if using). Set aside.
Separate the biscuit dough into 8 biscuits.
On an ungreased work surface, press or roll (with rolling pin) each biscuit out into a 4 inch circle. Place biscuit rounds 1" apart onto ungreased baking sheet.
Spread 1 TBSP of the cheese mixture onto each biscuit (to the edges).
*If desired, sprinkle the top of the cheese mixture with dried parsley and paprika before baking.
Bake for 10-13 minutes in a preheated 400 degree oven, or until cheese bubbles and begins to slightly turn golden color on top.
Remove flat breads from baking sheet; serve, and enjoy!

Nutrition Facts

Italian Biscuit Flat Bread

Amount Per Serving (1 piece)

Calories 209 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 605mg26%

Potassium 101mg3%

Carbohydrates 20g7%

Sugar 1g1%

Protein 5g10%

Vitamin A 95IU2%

Vitamin C 0.6mg1%

Calcium 119mg12%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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21
Mar
2014

Blueberry Scones With Lemon Glaze

categories: Breads, Breakfast, Scones

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Blueberry scones, studded with plump juicy blueberries, and topped with a tangy sweet lemon glaze, are sure to be a hit for breakfast or snack time!

I love to make and serve scones, including these Blueberry Scones with Lemon Glaze! A great tasting homemade scone is, in my humble opinion, a lovely little bite of “goodness”, when served with a good strong cup of coffee or tea on the side!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Do you like blueberries? We sure do! Every summer I pick blueberries at a local berry farm. I even have a couple blueberry bushes in my backyard that add to the haul!

I like to pick a lot of blueberries (usually about 15-20 pounds) to freeze and enjoy all year long. Then, when I see a great recipe (like this one for blueberry scones) using this delicious fruit, I just raid my freezer. It’s pretty convenient!

Blueberry Scones with Lemon Glaze / The Grateful Girl Cooks!

How I Got This Recipe For Blueberry Scones With Lemon Glaze

This particular recipe for blueberry scones is one I found online. The original recipe for the scones was from Tyler Florence (a Food Network star), then adapted a bit by the author of the website I found. I tweaked it a bit more (as far as cutting/forming technique), and have to say I was not disappointed!

I think the flavor combination of lemons and blueberries is “practically perfect in every way”, to quote my friend, Mary Poppins! **OKAY, okay, maybe she is not a close friend, but I can still quote her, right? Delicious!

I didn’t get any pictures of the process of making this particular batch of blueberry scones (my bad). However, you might like this link to my Chocolate Chip Orange Scones recipe that shows (in pictures) the process I typically use to make scones. It might be helpful to you, if you’ve never made scones before.

I hope you will try making these delicious blueberry scones with lemon glaze, and trust you enjoy them as much as we did! Have a great day.

Looking For More SCONE Recipes?

You can find all of my scone recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Source: http://www.blueeyedbakers.com/home/2011/9/1/blueberry-scones-with-lemon-glaze.html

0 from 0 votes

Blueberry Scones With Lemon Glaze

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

Blueberry scones, studded with plump juicy blueberries, and topped with a tangy sweet lemon glaze, are sure to be a hit for breakfast or snack time!

Category: Breakfast

Cuisine: American

Keyword: blueberry scones

Servings: 8 servings

Calories Per Serving: 369 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the scones:

2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoon granulated sugar
5 Tablespoons butter , very cold and cut into small chunks
1 cup heavy whipping cream
1 cup fresh blueberries

For the lemon glaze:

1/4 cup freshly squeezed lemon juice
1 cup confectioner's sugar (powdered), sifted
1/2 Tablespoon finely grated lemon zest (I use a micro-plane zester)
1/2 Tablespoon butter

US Customary - Metric

Instructions

Preheat your oven to 400 degrees F.
Sift the dry ingredients together in a large bowl. (If using a food processor, add the sifted dry ingredients to the processor and pulse in the chunks of cold butter.) If mixing by hand, cut in the butter using a pastry blender, then follow rest of directions.
Pour the heavy cream into and pulse in food processor 2-3 times (or stir if making by hand) until cream has been fully incorporated. If the dough appears to be a bit dry, add and extra 2-3 Tablespoons of whipping cream or cold water. Make sure you don't overwork the dough.
Remove the dough to a lightly floured work surface. Sprinkle and lightly press in the blueberries, folding the dough over itself. Once blueberries have been added, form the dough into a 8-9 inch circle.
Cut the dough circle into 8 wedges. Place the cut scones onto an ungreased baking sheet (Just re-form the circle, but leave about 1/2 in between each wedge). Using a pastry brush, brush a slight bit of whipping cream over the entire top of the scone. Bake at 400 degrees for 18-22 minutes or until golden brown. Remove from oven and transfer to a wire rack to cool.
While scones are cooling, mix up the lemon glaze. To do this: Mix the lemon juice and powdered sugar in a small microwave safe bowl until sugar has dissolved. Add in the lemon zest and the butter. Microwave this for approximately 30 seconds, then whisk again until smooth. Brush the glaze all over the tops of the scones, and let cool so the icing will firm up. Grab one... and a cup of coffee, and enjoy!

Nutrition Facts

Blueberry Scones With Lemon Glaze

Amount Per Serving (1 scone)

Calories 369 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Cholesterol 61mg20%

Sodium 227mg10%

Potassium 229mg7%

Carbohydrates 46g15%

Fiber 1g4%

Sugar 19g21%

Protein 4g8%

Vitamin A 690IU14%

Vitamin C 5.4mg7%

Calcium 91mg9%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Mar
2014

Cranberry Orange Bagels

categories: Bagels, Breads, Breakfast

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Ready for chewy, homemade New York style cranberry orange bagels, bursting with the flavor of cranberries and orange zest? Make your own bagels from scratch!

I’d like to share with you another recipe for homemade bagels. This time the recipe is for Cranberry Orange Bagels… and let me tell you, they taste amazing!

I found this recipe in an old “Healthy Cooking” magazine (a subsidiary of Taste of Home magazine), from back in 2010, and decided to give these a try. I was thrilled to have excellent results on the first try! They’re delicious, and only 197 calories each!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Bagels Is Easier Than I Thought

The first time I made bagels, I was pleasantly surprised to realize making them at home was a LOT easier (and inexpensive) than I thought it would be.

Over the years I’ve made and posted several different recipes for flavored bagels. These cranberry orange bagels are loaded with the bright fresh flavors of grated orange peel and dried cranberries.

They are chewy on the outside AND as an added bonus, they have approximately 100 less calories than you would typically find in a “bagel shop” bagel.

I sure hope you will give them a try and see just how easy they really are to prepare. The combination of orange and cranberry flavors is a wonderful taste treat! Here’s how to make these yummy bagels:

Make The Cranberry Orange Bagel Dough

In a large mixing bowl, dissolve the yeast in the warm (but not hot) water. Add the dried cranberries, brown sugar, orange peel, and salt. Mix these ingredients together.

*If you are using a mixer: Add the flour; mix until the dough comes together to form a ball. I used a stand mixer with a bread dough hook.
*If you are NOT using a mixer: Stir in enough flour until incorporated into a “soft dough”. Turn the soft dough out onto a floured work surface Knead the dough by hand (flour those hands) for about 6-8 minutes, until the dough ball becomes soft and elastic.

Spray a large bowl with non-stick spray. Place the dough ball into the bowl. Turn the dough over once, to coat it with the spray (this is so it won’t dry out).

Cover the bowl with plastic wrap, and let it rise in a warm spot until it has doubled in size (this usually takes an average time of about an hour).

Shape The Bagels

Once the dough has doubled in size, transfer it to a lightly floured work surface. Punch down the dough, then shape it into 9 equal sized balls.

Using slightly floured hands, push your thumb through the center of each ball to form a 2 inch hole, stretching the dough as you go to form an even shaped ring.

Once you have the 9 bagel “rings” formed, cover the “bagels” and let them rest for 10-15 minutes.

Boil the Cranberry Orange Bagels

While bagels are “resting”, preheat your oven to 400°F. and fill a Dutch oven or large stockpot 2/3 of the way full with water. Add the granulated sugar; bring to a rolling boil.

Once water is gently boiling, carefully lift the bagels off the baking sheet and drop them carefully 2-3 at a time into the pot of boiling water.

Cook them for 45 seconds, then flip them over and cook an additional 45 seconds. I use 2 chopsticks to flip them over, because that works for me!

Remove the bagels with a slotted spoon and drain them on a cloth or paper towel, to remove the excess water.

Whisk the egg white and 1 TBSP water together in a small bowl. Brush this mixture over the top of each bagel. Grab a 9″ x 13″ baking sheet, give it a good coating of non-stick spray, and then sprinkle the baking sheet with cornmeal.

Time To Bake The Bagels

Place the bagels about 2 inches apart on the baking sheet. Bake in a preheated 400 degree oven for 20 minutes (or until the bagels turn a golden brown color).

When done and they look beautifully golden brown, remove the bagels from oven. Place them on wire racks to cool. ENJOY!

Here’s a peek at the inside of one of the cranberry orange bagels. Look at those beautiful crimson colored cranberries inside!

If you don’t care that these are “low-calorie” bagels, then go ahead, toast it, and slather on the cream cheese!!!

I sure hope you will consider making these delicious cranberry orange bagels, because they are chewy, and taste GREAT!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BAGEL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious bagel recipes for you to choose from, including:

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Recipe Adapted From: Kristy Reeves, “Healthy Cooking” magazine, Oct./Nov. 2010 issue

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Cranberry Orange Bagels

Prep Time

1 hr 30 mins

Cook Time

20 mins

Total Time

1 hr 50 mins

Ready for chewy, homemade New York style cranberry orange bagels, bursting with the flavor of cranberries and orange zest? Make your own bagels from scratch!

Category: Breakfast

Cuisine: American

Keyword: cranberry orange bagels

Servings: 9

Calories Per Serving: 197 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup , plus 4 Tablespoons warm water (approx. 70-80 degrees)
1/2 cup dried cranberries
1/3 cup brown sugar , packed
4 1/2 teaspoon grated orange peel (finely grated or use a micro-plane zester)
1 teaspoon salt
3 cups all-purpose flour
2 1/2 teaspoons active dry yeast (this is the equivalent of one 1/4 oz. envelope)
1 Tablespoon granulated sugar
1 egg white
1 Tablespoon cornmeal

US Customary - Metric

Instructions

In a large mixing bowl, dissolve the yeast in warm (but not hot) water. Add the dried cranberries, brown sugar, orange peel, and salt. Mix these ingredients together.
*If you are using a mixer: Add the flour; mix until the dough comes together to form a ball. I used a stand mixer with a bread dough hook.
*If you are NOT using a mixer: Stir in enough flour until incorporated into a "soft dough". Turn the soft dough out onto a floured work surface Knead the dough by hand (flour those hands) for about 6-8 minutes, until the dough ball becomes soft and elastic.
Spray a large bowl with non-stick spray. Place the dough ball into the bowl. Turn the dough over once, to coat it with the spray (so it won't dry out). Cover bowl with plastic wrap; let it rise in a warm spot until it has doubled in size (this usually takes about an hour).
Once the dough has doubled in size, transfer it to a lightly floured work surface. Punch down the dough, then shape into 9 equal sized balls. Using slightly floured hands, push your thumb through the center of each ball to form a 2 inch hole, stretching the dough as you go to form an even shaped ring. Once you have the 9 bagel "rings" formed, cover the "bagels" and let them rest for 10-15 minutes.
While bagels are "resting", preheat your oven to 400 degrees AND fill a Dutch oven or large stockpot 2/3 of the way full with water. Add the granulated sugar; bring to a rolling boil. Once water is boiling, carefully lift the bagels and drop them, two or three at a time into the boiling water. Cook them for 45 seconds, then flip them over and cook for an additional 45 seconds. (I use 2 chopsticks to flip them over...works for me!)
Remove bagels with a slotted spoon and drain them on a paper towel.
In a small bowl, whisk together egg white and 1 Tablespoon water. Brush this over the top of each bagel. Spray a 9x13 baking sheet with non-stick spray, then sprinkle baking sheet with cornmeal. Place the bagels about 2 inches apart on the baking sheet. Bake in a preheated 400 degree oven for 20 minutes (or until the bagels turn a golden brown color).
When done/golden brown, remove bagels from oven. Place them on wire racks to cool. ENJOY!

Nutrition Facts

Cranberry Orange Bagels

Amount Per Serving (1 bagel)

Calories 197

% Daily Value*

Sodium 269mg12%

Potassium 92mg3%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 13g14%

Protein 6g12%

Vitamin C 1.3mg2%

Calcium 15mg2%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Mar
2014

Sky High Biscuits

categories: Breads, Breakfast

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Sky High Biscuits are made in 30 minutes, using a combination of whole wheat and all purpose flour. Yummy and easy on the budget!

I was looking through a bunch of my old “taste of Home” magazines recently (I’ve kept them all), and came across this “ribbon-winning State Fair recipe” for sky high biscuits. I’ve been wanting to try it ever since, so this morning I made a batch for breakfast.

While the biscuits baked, I sat down, drank some hot coffee and read this Bible verse: “I trust in Your unfailing love. I will rejoice because You have rescued me. I will sing to the Lord because He has been so good to me.” (Psalm 13:5-6). PERFECT! I’ve experienced firsthand God’s unfailing love over the course of my life, and have been changed for the better because of it. I can easily lift my heart’s song to Him in thankful response to His unconditional love. It changes everything. And now…back to my regularly scheduled recipe… ♥

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Sky High Biscuits

If you’ve ever made biscuits before you will know that it is fairly easy to cut cold butter into flour, and other ingredients using a hand held pastry blender. You can also use a food processor, if that is easier. The dough is then rolled out, and the biscuit shapes are cut out before baking. It’s not hard at all to make homemade biscuits!

These are really tall, flaky, and delicious biscuits! The recipe as written includes a cup of whole wheat flour, but recipe reviews indicate that others have made them using only all-purpose flour and the results were just as fantastic! You can see from the dough photo below the chunks of cold butter that impart great flavor to the sky high biscuits. YUM.

I will definitely make these again, and will try the recipe with only all-purpose flour and then compare the two tastes. This was a very easy recipe, and the sky high biscuits came together quickly.

It’s also an “easy on the budget” recipe AND from start to finish it took under 30 minutes to pull 12 gorgeous hot, sky high biscuits out of the oven!

Delicious With Jam OR Gravy!

I tried the biscuits with jam AND even tried a biscuit with gravy. Both passed the taste test! After that, I even wrapped a few up and put them in our freezer for another time we have a craving for good, homemade biscuits! I sure hope you will give them a try!

Hope you enjoy these tasty sky high biscuits! You might also enjoy my recipes for Southern buttermilk biscuits (they’re my “go to”), and Southern Bacon Gravy For Biscuits! These and ALL of my recipes can be found in the Recipe Index, which is located at the top of the page. Have a great day.

Interested In More Recipes?

You Can Also Find Me On Social Media:
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Recipe Source: Ruth Burrus, Taste of Home Magazine, June/July 2001 issue

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sky High Biscuits

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Sky High Biscuits are made in 30 minutes, using a combination of whole wheat and all purpose flour. Yummy and easy on the budget!

Category: Breakfast

Cuisine: American

Keyword: sky high biscuits

Servings: 12 biscuits

Calories Per Serving: 238 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour (or can use all-purpose)
2 Tablespoons granulated sugar
4 1/2 teaspoons baking powder
¾ teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup COLD butter (1 1/2 cubes)
1 egg
1 cup milk

US Customary - Metric

Instructions

Preheat oven to 450 degrees F.
In a large bowl, mix together the flours, sugar, baking powder, cream of tartar and salt.
Slice the butter into small chunks and cut it into the flour mixture with a pastry blender (or pulse several times in your food processor) until butter is about the size of a pea. If using a food processor, pour the mixture back into the large bowl once butter has been cut in.
Mix the egg and milk together with a fork and stir in to the flour mixture only until dough is fully moistened.
Turn the dough out onto a floured surface and form into a ball. With a lightly floured rolling pin, roll the dough out to a 1 inch thickness. Brush any extra flour off the top of the dough, using a pastry brush. Cut with a biscuit cutter (mine was about 2 inches across). Roll up the extra dough, roll it out again and cut it into additional biscuits. You should have 12 biscuits when done (but that depends on the size of the biscuit cutter used).
Place biscuits an inch apart on a greased baking sheet.
Bake at 450 degrees for 10-15 minutes, or until golden brown on top. (Mine took 15)
Remove biscuits to a wire rack.
Serve with jam, gravy, honey...or whatever you like! These would be great breakfast sandwich biscuits, also. ENJOY!

Recipe Notes

Recipe Source: Ruth Burrus, Taste of Home Magazine, June/July 2001 issue

Nutrition Facts

Sky High Biscuits

Amount Per Serving (1 biscuit)

Calories 238 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 46mg15%

Sodium 214mg9%

Potassium 245mg7%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 3g3%

Protein 4g8%

Vitamin A 405IU8%

Calcium 100mg10%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Mar
2014

Starbucks Lemon Loaf

categories: Breads, Breakfast, Copycat Recipes, Holidays!

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You’re gonna LOVE this copycat version of the famous Starbucks lemon loaf, bursting with flavor! It’s EASY to make it yourself (8 slices) and save money!

Here’s another great “Copycat” recipe of a very popular item at the famous coffeehouse. I made this Starbucks Lemon Loaf last week after finding it in one of my cookbooks.

Seriously, folks…this Starbucks lemon loaf is so very easy to make, in the comfort of your own kitchen! Wonderfully delicious and full of bright, lemony goodness, I highly recommend this tasty treat! Grab a cup of coffee from your own coffeemaker and make this Starbucks lemon loaf, with a glazed lemon icing on top…stat!

Why not go crazy? Invite a few hundred friends to come lounge around on your chairs and couches with their laptops and smartphones while you eat this delicious treat! Then you will at least THINK you’re at that coffeehouse, spending a lot more of your hard earned cash for this Starbucks lemon bread than it costs to make!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Starbucks Lemon Loaf At Home Will Save You Money

Just think, if you bought 8 slices of this Starbucks lemon loaf at the local “famous coffee place”, it would cost you around $24 dollars. Let me assure you that you can make 8 slices of this delicious Starbucks Lemon Loaf in a very short amount of time, for a fraction of that price!

This recipe for Starbucks Lemon Loaf freezes well, too. That will also help to save you some of your hard-earned money in the long term!

If you wrap the Starbucks lemon loaf slices very well, place in airtight bags in freezer, you can enjoy a piece whenever you want, by simply thawing it out! *And there you have it- my money-saving tip for the day, folks!

Interested In Other Sweetened Bread Recipes For Breakfast?

If you enjoy loaves of sweet bread similar to this lemon loaf with lemon glaze, I am confident you will enjoy several of my other recipes. These include Starbucks Gingerbread (copycat recipe), Apple Cinnamon Bread, Carrot Zucchini Bread, or Double Chocolate Zucchini Bread, to name a few. YUM!

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a great day, and try to make each moment count, in this day you’ve been given!

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from the book “Top Secret Recipes Unlocked”, by Todd Wilbur, pages 211-213, Published in 2009 by The Penguin Group

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Starbucks Lemon Loaf

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

You're gonna LOVE this copycat version of the famous Starbucks lemon loaf, bursting with flavor! It's EASY to make it yourself (8 slices) and save money!

Category: Breakfast

Cuisine: American

Keyword: Starbucks lemon loaf

Servings: 8 slices

Calories Per Serving: 412 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the lemon loaf:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup granulated sugar
2 Tablespoons butter , softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup fresh lemon juice
1/2 cup vegetable oil

For the lemon icing:

1 cup plus 1 Tablespoon powdered sugar
2 Tablespoons milk
3/4 teaspoon lemon extract

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Whisk together flour, baking soda, baking powder and salt in a large bowl.
In a separate bowl (or the base of a stand mixer), beat the eggs, sugar, butter, vanilla extract, lemon extract and lemon juice until thoroughly combined.
Add the dry ingredients, a little at a time, to the egg mixture; beat till smooth. Add oil and mix well. Pour batter into a well-greased 8½" x 4½" loaf pan.
Bake at 350 degrees for 45-50 minutes, or until a toothpick (stuck in the middle of the loaf) comes out clean. Remove loaf from oven and cool completely on a wire rack. Remove loaf from pan when cooled.
While loaf is cooling, make the icing: Combine icing ingredients in a small bowl. Mix on low with an electric mixer or whisk till all the lumps have disappeared. When the lemon loaf has cooled, frost the top of the loaf with the icing. Wait for the icing to "set up", then slice into 8 - 1 inch slices. Enjoy!

Recipe Notes

Recipe adapted from the book "Top Secret Recipes Unlocked", by Todd Wilbur, pages 211-213, Published in 2009 by The Penguin Group

Nutrition Facts

Starbucks Lemon Loaf

Amount Per Serving (1 slice)

Calories 412 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 13g81%

Cholesterol 69mg23%

Sodium 265mg12%

Potassium 88mg3%

Carbohydrates 59g20%

Sugar 40g44%

Protein 4g8%

Vitamin A 175IU4%

Vitamin C 4mg5%

Calcium 28mg3%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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07
Mar
2014

No Knead Bread

categories: Breads

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No Knead Bread is an artisan loaf of bread, delicious, and “crisp on the outside, chewy on the inside”, with no kneading or much effort needed.

No Knead Bread is crusty on the outside…and incredibly soft and perfect on the inside! The best part is there are only a few ingredients and it is really EASY to make! Get it? You don’t NEED to KNEAD it., because it’s no knead bread!

A few years ago I found this recipe for no knead bread in an article in our newspaper’s Food Section. “Wow!”, I thought to myself… “I sure wish I could bake bread like THAT!” So I tried the recipe and the picture of the bread (above) is my very first effort! This bread is amazing!

Scroll Down For A Printable Recipe Card At the bottom Of The Page

How I Found This Recipe For No Knead Bread

The article was originally published in the New York Times in 2006, then re-published in The Oregonian, March 13, 2007, which is where I found it. Here’s a quote from the article about this recipe:

“Once mastered in it’s basic form, this bread recipe, originally published in the New York Times, is ripe for adaptation. You can try different flours, though for best results, substitute whole-grain flour for no more than half of the white (and use even less rye flour, which tastes great, but is heavy). Fold fresh herbs or olives into the dough as desired, or enjoy it as it is.” -Leslie Cole

No-Knead Bread / The Grateful Girl Cooks!

This is one of the most delicious and easy recipes for no knead bread I’ve ever used. Really. It only takes a couple of minutes to mix up the ingredients; you let it rest overnight (so plan ahead!), then the magic happens the next day! The best part is there is NO kneading…yay!

Make The Batter For The Bread The Day BEFORE Baking

You DO need to mix the dough up in a LARGE bowl THE DAY BEFORE you want to bake the bread, so PLAN AHEAD. The mixture looks like just a shaggy mound of dough after combining the ingredients.

Once it has been mixed, cover the dough and bowl with plastic wrap. Leave it sitting out on your kitchen counter in a warm place (with no drafts) for 15-18 hours.

After a good night’s rest (15-18 hours), the dough will have dramatically increased in size, and its surface will be dotted with air bubbles. This is how you can tell the no knead bread dough is ready. Can you see the bubbles on the surface and how much it has risen in the bowl?

Getting The Bread Dough Ready To Bake

Turn the dough out on a lightly floured work surface; sprinkle dough with a little more flour; put some flour on your hands to keep dough from sticking to you, and fold the dough over on itself once or twice (that’s it!). Cover the dough loosely with plastic wrap and let dough rest another 15 minutes, Honestly, this dough must be really tired, because it rests so much.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously dust a cotton kitchen towel (not terry cloth – it will stick like crazy!) with flour, wheat bran or cornmeal; put dough, seam side down on towel and dust the dough with more flour, bran or cornmeal.

Let The No Knead Bread Dough Rise Again

Cover with another kitchen towel and let rise for 2-3 hours (Can you believe how tired this dough is AGAIN?). When it is ready, the no knead bread dough will be more than doubled in size and will not readily spring back when poked with a finger.

Baking No Knead Bread

At least 30 minutes before the dough is ready, preheat your oven to 450 degrees. Put a heavy, covered pot or dutch oven in the oven as it heats. (*Note: Use cast iron, enamel, Pyrex or ceramic – anywhere from 3.5 quarts. to 6-8 quarts.)

When the dough is ready, carefully remove covered pot from oven (remember, the covered pot will be blazin’ HOT). Slide your hands under the dish towel, take aim, and turn dough over into pot, seam side up; it may look like a mess, but that’s OK. Some of the dough may even stick to the dish towel. Don’t freak out. Just get as much of that dough ball into the pan as you can, as quickly as you can.

NOTE:**(Cleaning the tea towel up if the dough sticks a bit is really the “hardest” thing about the entire recipe…Just soak it to get some of the dough off, then throw it in the washing machine. I know this from personal experience! ☺)

Shake the pan once or twice if dough is unequally distributed; it will straighten out as it bakes. Trust me. I’m a grown-up. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 15-30 minutes, or until loaf is nicely browned. (Keep an eye on it…mine usually takes about 15 minutes).

Look At The Finished Loaf Of No Knead Bread!

Remove the bread from the oven, and transfer it from the hot pan to a wire rack. Let the bread cool a bit before attempting to slice. You can also use a pastry brush to brush off a little of the flour that might still be on the top of the loaf (but is not necessary).

After the bread has cooled down a bit, use a serrated knife to cut the loaf into slices. Here’s a peek at the inside of the no knead bread loaf!

Enjoy. Seriously…grab a knife and slather some softened butter on a warm piece of this bread. Take a bite…a BIG bite. This bread will more than likely make your eyes roll back in your head, it’s so good! Have a great day, and please come back soon.

Looking For More BREAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of delicious bread recipes you might want to check out, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a blessed day!

Recipe Adapted from Jim Lahey, Sullivan Street Bakery, New York City

0 from 0 votes

No Knead Bread

Prep Time

2 hrs 30 mins

Cook Time

45 mins

Resting Time For Dough

15 hrs

Total Time

18 hrs 15 mins

No Knead Bread is an artisan loaf of bread, delicious, "crisp on the outside, chewy on the inside", with no kneading or too much effort needed to make it.

Category: Bread

Cuisine: American

Keyword: no knead bread

Servings: 10 slices (1 loaf)

Calories Per Serving: 257 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Cups bread flour
1/4 teaspoon instant yeast (such as Fleischmann's Rapid Rise Yeast) Note: Use INSTANT yeast!
2 1/2 teaspoons salt
1 1/2 Cups , plus 2 Tablespoons tepid (lukewarm) water
Cornmeal or wheat bran as needed (optional-I didn't need it)

US Customary - Metric

Instructions

In a large bowl combine flour, yeast and salt. Add the water and stir until blended; dough will be "shaggy" and very sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 hours (I typically rest mine 15-18 hrs.- the longer the better!), at warm room temperature, about 70 degrees. After a good night's rest, the dough is ready and its surface is dotted with bubbles.
Turn the dough out on a lightly floured work surface; sprinkle dough with a little more flour; put some flour on your hands to keep dough from sticking to you, and fold the dough over on itself once or twice (that's it!). Cover loosely with plastic wrap and let dough rest another 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously dust a cotton kitchen towel (not terry cloth - it will stick like crazy!) with flour, wheat bran or cornmeal; put dough, seam side down on towel and dust the dough with more flour, bran or cornmeal. Cover with another kitchen towel and let rise for 2-3 hours. When it is ready, dough will be more than doubled in size and will not readily spring back when poked with a finger.
At least 30 minutes before the dough is ready, preheat your oven to 450 degrees. Put a heavy, covered pot or dutch oven in the oven as it heats. (*Note: Use cast iron, enamel, Pyrex or ceramic - anywhere from 3.5 qts. to 6-8 qts.) When dough is ready, carefully remove covered pot from oven (remember, the covered pot will be blazin' HOT). Slide your hands under the dish towel, take aim, and turn dough over into pot, seam side up; it may look like a mess, but that's OK. Some of the dough may even stick to the dish towel...don't freak out. Just get as much of that dough ball into the pan as you can, as quickly as you can.
Shake pan once or twice if dough is unequally distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 15-30 minutes, or until loaf is nicely browned. (Keep an eye on it...mine usually takes about 15 minutes). Cool the bread on a wire rack.

Recipe Notes

Prep time does NOT include overnight resting of the dough time. Tip: I find that if I start the recipe in the late morning and let it rest overnight (we all need a good night's "rest", don't we?), I can get up the next morning and continue the process. With additional "resting times" for the dough, it can be ready for dinner.
Cleaning the tea towel up if the dough sticks a bit is really the "hardest" thing about the entire recipe...Just soak it to get some of the dough off, then throw it in the washing machine. I know this from personal experience! ☺

Nutrition Facts

No Knead Bread

Amount Per Serving (1 slice)

Calories 257 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 582mg25%

Potassium 70mg2%

Carbohydrates 51g17%

Fiber 1g4%

Protein 8g16%

Calcium 11mg1%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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05
Mar
2014

Apple Cinnamon Bread

categories: Apples, Breads, Breakfast

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You’re gonna love this easy to prepare loaf of apple cinnamon bread! A slice, with a cup of coffee or tea is a great breakfast or snack, any time of year!
Yesterday a friend of mine named Kelly shared this recipe for Apple Cinnamon Bread on Facebook. I thought it sounded good, so into the kitchen I went. She mentioned she was in the mood to try this recipe. Well… since I love just about anything that has apples and cinnamon in it, I copied the instructions down to add to my collection of bread recipes.

Apple cinnamon bread sounded delicious! Instead of waiting around till “someday”, I decided to give it a try and see for myself how it tasted. I am grateful she shared this recipe, because it’s REALLY good! Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Apple Cinnamon Bread

The recipe is incredibly simple…and if you enjoy the flavor combination of apples and cinnamon, you will enjoy this recipe! The recipe makes one large loaf, but could be easily doubled. Here’s some pics to make you want to make this yummy loaf of sweet bread!

Firm tart apples are chopped. Truly, that is about the hardest part of the entire recipe! Once that part is done, you’re ready to make apple cinnamon bread!

Making the batter for this bread is so easy! It doesn’t take much time or mad crazy skills, either! Really! It just takes some mixing, and then you’re good to go!

Use A Standard Sized Loaf Pan To Make Apple Cinnamon Bread

The batter for the bread is placed evenly into a standard sized loaf pan. Now the bread is all ready for the oven! The bread is baked for between 30-40 minutes, or until done in the middle when tested. A toothpick inserted into the top of the loaf should come out clean, once done.

Here is a photo of the bread right after it has baked, cooled, and been removed from the pan. It sure looks good! The kitchen smells pretty good, also!

All that is left to do now is to cut a slice of this delicious bread, and enjoy every bite!

I sure hope you will give it a try and enjoy this tasty apple cinnamon bread! Have a great day.

Looking For Other Bread Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. If you enjoy baking breads like this, you might be interested in my other bread recipes. These include:

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Facebook page: The Grateful Girl Cooks!
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Recipe Source: http://allrecipes.com/recipe/apple-cinnamon-white-cake/photo-gallery.aspx

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Apple Cinnamon Bread

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

You're gonna love this easy to prepare loaf of apple cinnamon bread! A slice, with a cup of coffee or tea is a great breakfast or snack, any time of year!

Category: Bread

Cuisine: American

Keyword: apple cinnamon bread

Servings: 10 slices

Calories Per Serving: 259 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup granulated sugar
1/2 cup butter (1 cube), softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple , large, peeled and chopped (I used Granny Smith)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.
In a small bowl, mix together the brown sugar and cinnamon; set bowl aside.
Using an electric mixer, beat the butter and granulated sugar together until smooth.
Add in the eggs, one at a time, beating until completely blended; then add the vanilla extract and mix until smooth.
In another bowl, mix together the flour and the baking powder. Stir this into the bowl with the butter mixture. Add in the milk, beating until it is fully mixed into the batter.
Pour HALF the batter into the loaf pan.
Add HALF the apples and then HALF the brown sugar mixture, covering the batter.
Pour the rest of the batter over the apple/brown sugar layer. Top this again with the rest of the apples, then the brown sugar mixture.
Lightly pat down the apples slightly into the batter; then, using a knife tip, gently swirl the brown sugar mixture through the apples.
Bake in a preheated 350 degree oven for approximately 30-40 minutes, or until a toothpick inserted into the middle of the loaf of bread comes out clean. (Mine took 40 minutes, but oven temperatures vary, so keep an eye on it from the 30 minute mark on...)

Nutrition Facts

Apple Cinnamon Bread

Amount Per Serving (1 slice)

Calories 259

* Percent Daily Values are based on a 2000 calorie diet.

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Making Apple Cinnamon Bread

Use A Standard Sized Loaf Pan To Make Apple Cinnamon Bread

Looking For Other Bread Recipes?

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks