I absolutely love our Zojirushi Bread Machine and this is one of our favorite recipes. Adding cottage cheese, pickle juice and fresh herbs makes for a delicious and tender (2 lb) sandwich loaf. Yummmm!
Dilly Pickle Juice Bread
1 1/3 cup cream-style cottage cheese
1/3 cup dill pickle juice
1 egg. beaten
4 cups bread flour
3 Tablespoons butter
1 Tablespoon sugar
1/3 cup fresh dill, chopped or 2 1/2 tsp dried dill weed
1/4 teaspoon pepper
1 tablespoon dried onion flakes
1 teaspoon salt
1 1/4 teaspoons active bread yeast
Fill bread machine baking pan in the order listed. Use Basic setting use medium crust.
When I don’t have time to make a traditional focaccia, this Italian herbed biscuit wedge is my “go-to” recipe. A quick dough is carefully pressed into a 9” baking dish and baked until golden. Served warm with tomato-based soups or pasta, it’s simply delicious!
Fresh Herb Biscuit Wedges
3 tablespoons olive oil, divided, plus more for greasing pan
2 1/3 cups all-purpose flour, plus more for kneading dough
2 1/2 teaspoons baking powder
1 Tablespoon chopped fresh herbs, such as rosemary, thyme or chives, plus more for topping
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
1/2 teaspoon pepper
1 cup milk
Additional topping for after baking:
1 teaspoons olive oil
2 teaspoons Parmesan cheese, grated
Preheat the oven to 425°F. Grease an 8- or 9-inch baking pan generously with olive oil.
In a large bowl, whisk together the flour, baking powder, herbs, garlic powder, salt and pepper.
Add the milk and 2 tablespoons olive oil and using a spatula, mix until combined.
Flour your work surface then turn out the dough.
Knead the dough for 1 minute, adding more flour as needed if it’s too sticky. (The dough should still be tacky and slightly sticky.)
Grease your hands with olive oil then transfer the dough to the greased baking pan. Using your fingers, press the dough into an even layer, then use your fingertips to make indentations across the dough. Drizzle the remaining tablespoon of olive oil on top and sprinkle with additional herbs.
Bake for 16 to 20 minutes until pale golden.
Remove from the oven. Brush an additional 1 teaspoon of olive oil over the crust and sprinkle with 2 teaspoons of Parmesan cheese. Cool slightly, cut into wedges and serve.
Tip: If you don’t have fresh herbs on hand, use dried Italian seasoning or bruschetta seasoning.
While watching a local public television show, I was fascinated by the easy at which these pan biscuits came together. They aren’t cut out individually like traditional biscuits but they are incredibly fluffy, moist and flavorful as they are baked in a pan under high heat and slathered with a scrumptious glaze of butter and honey. The batter is made with simple ingredients and is perforated with a bench scraper to section out 9 biscuits and baked for 45 minutes until dark golden brown. Find this Cook’s Country recipe here. …Just so yummy!
It’s blueberry picking time and this is my new favorite recipe. Super moist and delicious…. I hope you give it a try!
COFFEE CAKE
2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1⁄2 teaspoon salt 1 cup sugar 1⁄2 cup packed brown sugar 2⁄3 cup oil 2 eggs 1 cup buttermilk 1 (8 ounce) can crushed pineapple, well-drained
BLUEBERRY TOPPING
1 cup fresh or frozen blueberries 1⁄2 cup pecans, chopped 1⁄2 cup brown sugar, packed 1⁄2 teaspoon cinnamon 1⁄4 teaspoon nutmeg
Preheat oven to 350 degrees. Grease 13×9” baking pan; set aside. In medium bowl stir together flour, baking powder, baking soda, cinnamon, and salt; set aside. In large bowl, stir together sugar, brown sugar, oil and eggs. Add flour mixture and buttermilk alternately to sugar mixture, stirring after addition. Fold in pineapple. Spoon batter into prepared pan. For blueberry topping: Stir together all ingredients; sprinkle evenly over batter. Bake for 40 to 50 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 45 minutes.
Optional: Drizzle a glaze over the top of coffee cake after completely cooled.
I found this recipe in an old community cookbook. The ingredient ratios seemed off but I had extra buttermilk on hand and thought I’d give it a try with a few adjustments. I tweaked the flour quantity and flavor ingredients a bit and the loaf turned out splendid. I threw everything in the bread machine during the late evening hours so the bread was finished before I headed to bed. I sliced the loaf in the morning for hearty breakfast sandwiches to include bacon, eggs, and cheese. Yummers!
Dilly Buttermilk Bread (Bread Machine)
1/2 cup warm buttermilk (70° to 80°) 1/2 cup warm water 1 egg, lightly beaten 2 tablespoons butter, softened 1 teaspoon salt 3 1/2 cups bread flour 1 tablespoon sugar 1 teaspoons dried dill weed 1 teaspoon dried onion flakes 1 1/2 teaspoons active dry yeast 1 cup buttermilk
Directions
In bread machine pan, place all ingredients in the order listed. Select basic bread setting. Choose medium crust color. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Preheat oven to 350 degrees. Line muffin pan with muffins liners (or spray with nonstick cooking spray) and set aside. In a large bowl combine the bananas, eggs and oil/butter until mixture is smooth. Add the cake mix and gently mix until combined. DO NOT over mix. Optional: fold in chopped nuts Scoop batter into the muffin pan filling the cups 3/4 of the way full (use an ice cream scoop for ease). Top each with a sprinkle of streusel crumble and tap lightly into batter. Bake for 18 – 25 minutes until a toothpick inserted comes out clean.
Streusel topping – 1 ¼ cup ½ cup light brown sugar tightly packed ⅓ cup sugar ¼ teaspoon salt 6 Tbls.cold butter, cubed
In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt. Use a fork to cut the butter into the dry ingredients to make course crumbs. Scatter evenly over muffins, pie, or coffee cake before baking. Store left-over streusel in fridge or freezer for future baking projects.
My daughter works in the healthcare industry and we all know how busy healthcare workers are right now. I thought it would be fun to bake up a batch of mini-donuts for the folks that work in her department. I’m told these were a big hit.
These couldn’t be any easier to make. The maple glaze is ABSOLUTELY DELICIOUS!
I visited a local blueberry farm this weekend. The large, flavorful berries were so irresistible, I bought far more than I needed. I gave some to my girls and froze a bunch for blueberry pie. Using one of my favorite cookbooks, I’ve adapted a blueberry recipe that I found for a delicious breakfast casserole. Be sure to assemble the casserole base the night before your breakfast. When you wake in the morning, just add the toppings and pop in the oven. Delicious!
Blueberry French Toast Casserole
1 loaf stale bread or buns, sliced 2 cup fresh or frozen blueberries 6 large eggs 4 tablespoons sugar 2 1/2 cups milk 1 teaspoon almond extract 1 teaspoon butter extract
STREUSEL TOPPING 1/2 cup packed light brown sugar 1/2 cup flour 4 tablespoons butter, cold and cubed 3/4 cup walnuts, chopped
Grease a 9×13 inch pan with nonstick spray. Line prepared baking pan with bread, filling all the cracks. Set aside. Whisk the eggs, milk, sugar, and extracts together until well combined. Pour over the bread. Cover the pan tightly with plastic wrap and place in the refrigerator overnight. Preheat oven to 375 degrees. Remove pan from the refrigerator. Sprinkle blueberries evenly over the top. Prepare the topping: Combine the brown sugar and flour together in a medium bowl. Cut in the cubed butter with a pastry blender or your fingers. Sprinkle the topping evenly over the soaked bread. Top with walnuts. Bake for 45-55 minutes or until slightly firm and golden brown on top.
This one our most flavorful breakfast casseroles. The mixture of apples and breakfast sausage, teamed up with a light batter and homemade maple syrup make this a winner in our household.
Sausage and Apple Breakfast Bake
1 or 2 pounds bulk pork sausage 2 cups biscuit/baking mix 1-1/3 cups skim milk 1 teaspoon vanilla extract 1 teaspoon butter extract 2 large eggs 1/4 cup canola oil 2 medium apples, peeled and thinly sliced 2 tablespoons sugar 1 teaspoon cinnamon Maple syrup
Preheat oven to 350 degrees. Grease a 13×9” baking pan; set aside. In a large skillet, cook and crumble breakfast sausage until no longer pink; drain. In a medium mixing bowl, combine biscuit mix, milk, extracts, eggs and oil until blended; stir in cooked sausage. In a small bowl, mix together cinnamon and sugar. Transfer biscuit mixture to a greased 13×9” baking dish. Evenly top with apples; sprinkle with cinnamon and sugar. Bake until set, 30-40 minutes. Serve with syrup.
I have a fabulous cookbook that highlights favorite recipes from bed and breakfast inns across the country. This week I found a recipe for apricot chicken breasts that called for a portion of a jar of apricot preserves to top the breasts while baking. I thumbed through the cookbook shortly thereafter and found a recipe for these apricot and oatmeal bars. What a great way to use up the balance of my preserves. This turned out to be a delicious treat as my family raved over these simple bars.
Apricot-Oatmeal Bars
1 1/2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups quick-cooking rolled oats 1 cup brown sugar 3/4 cup unsalted butter, melted 1 – 12 ounce apricot jam/preserves
Preheat oven to 350 degrees. Combine all ingredients to form a crumb mixture. Pat 1/2 of crumbs into a greased 11x7x1 1/2” or a 9×9” pan. Spread the entire surface with apricot jam. Top with remaining crumbs. Bake for 40 minutes or until the surface is golden bown. Cool before cutting.
Simply Made Kitchen and Crafts 