French Peasant Bread

• 1 pkg. dry yeast
• 2 cups warm water
• 1 tablespoon sugar
• 2 teaspoon salt
• 4 cups flour
• Oil
• Corn Meal
• Melted Butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until doubled in size (about an hour). Flour hands, remove dough from the bowl and place in 2 rounds on a lightly oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 for 10 minutes. Reduce oven temperature to 375 and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm!

Quick and easy breadsticks

I was drawn to these breadsticks I found over at Mel's Kitchen Cafe because she said that:

1)they are fast (no long rising times!),

2)they are versatile (use what spices you have on hand!) and

3)they are really hard to mess up.

Can't go wrong there! Here's my adaptation for my little family.

*Makes about 10 breadsticks*

3/4 cup warm water
1 1/2 teaspoon instant yeast
1 tablespoon sugar
1 3/4 cups flour
1/4 teaspoon salt
1 1/2 Tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Cinnamon Rolls (Cousin Heidi's version)

I don't know why, but I am on a cinnamon kick lately! I've been craving it for the past week, made Cinnamon Raisin Swirl Bread a few days ago and my mom and I made this today at our mini Mantua Getaway. My cousin's wife Heidi shared this link to her blog, Tasty Sensations, with me and I'm glad I tried it! Thanks Heidi!

Cinnamon Rolls

INGREDIENTS
1 cup warm milk

2 eggs, room temperature
1/3 cup butter (slightly salted), melted
4 1/2 cups bread flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp yeast

3/4 cup brown sugar, packed
1 3/4 TBS ground cinnamon
1/3 cup butter, softened

1 (4 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 tsp vanilla extract
1/8 tsp salt

DIRECTIONS
Put warm milk and yeast in bowl to bubble for 5 min. Scramble eggs. Place in bowl with remaining ingredients, add yeast mixture. Mix all together, knead well (5-10 min) and let rise in bowl once. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls - we suggest using floss to make 12 equal rolls . Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 15 minutes - we suggest covering them with tin foil halfway through to prevent overbrowning. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cinnamon Raisin Swirl Bread

Here is yet another one of the Sisters Cafe recipes. Whitney is getting to be such a fun age and she was so cute helping me make this today. Her favorite part about baking is adding the "eggies", so she was a little bummed that we didn't add any to this recipe, but she liked checking on the dough to watch how big it was getting.

Cinnamon Raisin Swirl Bread

1 cup warm milk
1 Tbsp of instant yeast
2 tsp salt
1/4 cup sugar
2 Tbsp shortening
1 cup warm water
Flour (approx 5 cups total)

2/3 cup raisins

Mix powdered milk, yeast, salt, sugar, and shortening in the bowl of a mixer. Add warm water. Add about 1.5 to 2 cups flour and beat until well mixed. Add flour slowly until dough comes away clean from the edge of the mixing bowl. Add one cup raisins. Allow to knead for 5 more minutes. Do not add too much flour. Cover with greased plastic and allow dough to rise. Once it has doubled in size, divide into 2 parts. Roll out each half of dough into a small rectangle and spray lightly with water (or get hands wet and lightly rub surface of dough - the idea is to barely moisten the dough.) Sprinkle with cinnamon - depending on how much you like! Roll up lengthwise, pinching together seam and tucking in the ends to form a log. Place each log into a greased loaf pan and raise until the size of a bread loaf. Bake at 350 degrees for 30 minutes or until golden brown. Makes 2 loaves.

Out of this World Rolls

The first time I had these rolls was after Jake and I had been married for a month, at the Winegar Thanksgiving. If there is one thing the Winegar kids LOVE to eat, it is rolls. Anytime we go out to eat, especially to Little America, they only have one thing to say to the waitress, "keep the rolls coming". These rolls that Momma Winegar made that Thanksgiving were no exception, she knows what her boys love! IF there are any leftovers, they are great for turkey sandwiches (or just plain) for the next week+.

ROLLS

Dissolve:

2 pkg. Dry Yeast

1/4 cup warm water

Combine in large bowl:

1/2 cup shortening

1/2 cup sugar

3 eggs, well beaten

1 cup warm water

2 tsp salt

Add yeast and 2 1/2 cups flour, beat with mixer until smooth. Add remaining 2 cups flour. Cover. Let rise 1 1/2 hours. Punch down. Put in fridge covered overnight. Take out and divide in thirds. Flour. Roll in circle & cut pie shaped into eighths. Tuck and roll. Let rise 1 1/2 hours. Bake at 375 for 15 minutes

Cornbread

Whenever I've attempted to make cornbread, it has always turned out really grainy/crumbly and not very flavorful. Growing up in Salt Lake, we would always go to the Cowboy Grub restaurant and they have the best corn bread I have ever tasted. Although this recipe isn't just like theirs, it's pretty darn close! I found it on one of my favorite recipe blogs, sisterscafe.blogspot.com. Most of the stuff they post is amazing so I thought I'd try it. I'm glad I did! I could've eaten the whole thing by myself. Whitney even liked it, and that is saying something!

CORNBREAD

2 eggs

1 cup sugar

2 cups buttermilk

2 cups flour

1 cup cornmeal

1 cup oil

2 tsp. baking soda

1 tsp. salt

Preheat oven to 400 degrees. Mix together eggs, sugar, and buttermilk. Add the rest of the ingredients and mix well. Pour in a greased 9x13 pan and bake for 20-22 minutes.

Pecan Cinnamon Ring a.k.a. Sticky Buns

A Christmas tradition growing up in the Webster home, I love love love these buns!

It's a super easy recipe as you do all the prep work the night before and just get to enjoy them the next morning.

1/2 cup to 1 cup chopped pecans

18 frozen dinner rolls

1 3oz. pkg butterscotch pudding (not instant)

1/2 cup margarine

3/4 cup brown sugar

3/4 tsp. cinnamon

Grease sides and bottom of bundt pan. Sprinkle nuts evenly on the bottom of the pan. Place the frozen rolls on the nuts and sprinkle the dry pudding on top. Melt the margarine and combine it with the brown sugar and cinnamon. Pour this mixture over the top of the rolls. Set it out overnight of for 6-8 hours. Bake at 350 for 25 to 30 minutes. Tip out on large platter and serve immediately.

*only set out overnight if the room isn't too warm (above 65 degrees), otherwise you'll have rolls all over the counter.