Cinnamon Butter

(Texas Roadhouse copycat)

1.5 sticks butter, softened

1/4 c. powdered sugar

1.5 T. honey

1 t. cinnamon

Half & Half Rolls

 *This is the original recipe. My notes are written in the instructions.

Makes 2 dozen

2 pkgs dry yeast (or 2 T. instant yeast)

2 1/4 c. warm water

1/4 c. butter

2 eggs, beaten

1/2 c. + 1 T. sugar

2 t. salt

3 c. whole wheat flour 

3 1/4-4 c. better for bread flour

1/4 c. melted butter

Dissolve yeast packets in warm water (**I always use instant yeast**). Let stand for 5 minutes. Add softened butter, beaten eggs, sugar, salt and whole wheat flour (**I have used fresh milled whole wheat flour or course milled kamut flour, not the white kamut flour. If using kamut, fill the 1 cup measuring cup, slightly less than 1 cup**). Beat until smooth. Add enough white flour to form a soft dough (**I have also used regular all purpose flour. If using kamut for the whole wheat, 3 1/4 c. of the white is usually enough**). Dough will start clean the sides of the mixer when you've added enough. Knead it for 8-10 minutes on the lowest speed. Don't over knead. Spray oil on the counter and divide into two portions. Pinch off 12 round balls from each section and place on a greased pan. I like to use a half sheet pan and place all 2 dozen on it. Cover with a dish towel and let raise until they've doubled in size. Bake at 375 for 11-15 minutes. Brush butter on the top after they come out of the oven.

Lion House Rolls

 Makes about 2 dozen rolls (a little less if you want them bigger)

2 c. warm water

2/3 c. nonfat dry milk powder

2 T. yeast (I used instant)

1 egg, beaten

1/4 c. sugar

1/3 c. butter, melted

2 t. salt

5-5 1/2 c. flour

1. In a large bowl or mixer combine water and milk powder. Mix until dissolved.

2. Add in yeast and let it sit, covered, until it bubbles (5-10 min). Add in egg, sugar, and melted butter. Mix on low speed until ingredients are incorporated. Add 2 cups of flour. Mix well. Add 2 t. of salt. Mix on low speed of mixer until ingredients are mixed well. Increase speed of mixer for 2 minutes at medium speed.

3. Add 2 cups more of flour. Mix on low speed, then for 2 minutes at medium speed.

4. Add about 1/2 cup flour and mix again. Dough will start to pull away from the bowl. Dough should be soft, not overly sticky, and not stiff. (If you aren't using instant yeast, at this point you need to put in a greased bowl, cover and let rise until double in size).

5. Sprinkle counter with flour. Divide dough into two balls. Roll one ball at a time into about an 11x14 inch rectangle. (There are YouTube videos on how Lion House cuts their rolls. I watched that and then adapted it). Cut in half long ways and then each half into 6 smaller rectangles (5 if you want them bigger). Roll each rectangle up (see the video for the way they pick it up and flip it around. I did that...you can too!). Place on a greased cookie sheet.

6. Let rise until doubled in size. Bake at 375 for 15-20 minutes until browned. Brush with melted butter while hot.

No-Knead Dutch Oven Rosemary Bread

This makes a little loaf, I'm sure you could double it but I'm not sure how it would change baking time. Maybe just make 2 separate loaves if you need more! So yummy. 

3 cups all purpose flour

1 3/4 tsp sea salt (I love using the coarse Redmond Real Salt)

1/2 tsp active dry yeast

1 1/2 cups room temperature water

3/4 cup chopped fresh rosemary

In a large bowl mix all ingredients with a spatula. Mix until well combined. Cover with a lid or towel and let sit 12 hours (best overnight). When ready, preheat oven to 450 degrees, put your dutch oven in while preheating. Flour your work surface well, as well as your hands. Remove dough from bowl and gently form into a ball. You can score the top if you're feeling artistic. (I like to have parchment paper in my dutch oven) Carefully place your dough in hot dutch oven. Bake with lid ON for 30 minutes. Remove lid and bake for an additional 15-20 minutes. Allow to cool (mostly) before cutting. Enjoy!

French Baguettes

These are easily Aaron's favorite bread with any meal. They are so easy to make. I prefer them fresh, but my family will only usually eat one with a meal, so I half it often. Best if you have a baguette pan.

1 1/2 c. warm water, divided
1 1/2 T. active dry yeast (I use instant)
2 t. sugar, divided
2 3/4-3 1/4 c. white flour
2 t. salt
Melted butter, for brushing on loaves

Combine 1/2 c. water, yeast and 1 t. sugar in a small bowl. Cover until foamy (5-10 min). Combine flour, salt, remaining 1 t. sugar and the yeast mixture. Gradually add warm water, up to the remining 1 c. and mix until the dough forms a smooth ball that is not too sticky to handle. Knead. Cut in half and form two baguettes. Place on greased baguette pan. Score the loaves along the top and cover to raise until doubled in size. Place a shallow baking dish with water on bottom shelf in oven to create steam. Bake at 450 degrees for 14-15 minutes. Brush butter over the top half way through baking and again when you take them out of the oven.

Basic Pizza Dough and Sauce

I make this a couple times a month. It is so quick and easy. I usually make 3-10 inch or 4-8 inch thin crust pizzas out of this recipe.

1 T. active dry yeast (I use instant)
1 c. warm water
2 T. olive oil
1 T. honey
1/4 t. salt
3-4 c. all purpose flour (I use Kamut and usually 3 is all it needs)

Mix yeast and water and let sit while you measure out other ingredients. (If using active dry yeast wait 5-10 min until it's foamy). Mix oil, honey and salt and then pour in yeast mixture. Add one cup of flour at a time, mixing well after each cup. If dough seems too wet, add more, 1/4 c. at a time. Knead dough until smooth, moderately stiff and somewhat firm to the touch. If you have time let it rise covered in a bowl for one hour (you don't have to though, especially if using instant yeast). Portion and roll to desired thickness. I like to go light on the ingredients to not weigh it down. I bake on a pizza stone at 490 degrees for 5-7 minutes, until cheese is bubbly.

Sauce:

(enough for 3-10 inch pizzas)

1-8 oz. can tomato sauce
1/2 t. dried basil or oregano (I use both)
1/4 t. garlic salt
1/8 t. pepper
pinch of sugar (optional)

Mix together and spoon over rolled out pizza dough

Corn Bread

This is my go to corn bread recipe. I've been making it since law school days and it's still our favorite.  It's from Six sisters'. Last night I made it gluten free and it turned out so good. I'll put the alterations in parentheses.

INGREDIENTS

• 1 cup flour (Bob's Red Mill Gluten Free 1-1 Flour)
• 1 cup cornmeal
• 2/3 cup sugar (1/2 c. coconut sugar)
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil (coconut oil)

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Spray a 9-inch round cake pan with nonstick cooking spray.
3. In a large bowl, mix together flour, cornmeal, sugar, salt and baking powder.
4. Stir in egg, milk and vegetable oil until well combined.
5. Pour batter into prepared pan and bake for 20-25 minutes, or until an inserted toothpick comes out clean.

This recipe will also made 12 muffins. Cook about 20 minutes for muffins. 

Clean Simple Eats Banana Bread

4 ripe bananas
6 T. butter or coconut oil
1 c. unsweetened applesauce
1/2 c. raw honey (I used pure maple syrup)
1/2. c. coconut sugar
2 large eggs
2 t. vanilla
3 c. Kodiak Cakes Buttermilk Mix
1 t. baking soda
1 t. cinnamon
1/2 t. salt

Preheat oven to 350 degrees. Mash bananas in a bowl. Beat in butter/coconut oil, applesauce, honey, and coconut sugar. Add eggs and vanilla. Beat on high until combined. In a separate bowl, combine Kodiak cake mix, baking soda, cinnamon and sea salt. Add dry mixture to wet mixture and stir until combined. Grease 2 9x5 loaf pans. Pour evenly into pans and bake for 50 min. Check break at 30min. (I only had to cook mine for 40 min). Turned out perfectly!

Amber's Kitchen Bread

This bread is AMAZINGLY delicious and I even made it and it turned out...so in other words it's a fool proof recipe. (It is from @amberskitchen)

INGREDIENTS:
3/4 cup cane sugar (can sub for coconut sugar)
3 cups warm water (baby bottle temperature)
1 1/2 Tablespoon active dry yeast (not instant)
1/3 cup coconut oil, melted (can sub for vegetable oil)
1 egg, beaten
1 Tablespoon salt
7 1/2 to 8 1/2 cups bread flour (can sub for kamut flour, in which case decrease the amount of flour to about 7 cups)


DIRECTIONS:
1. Combine sugar, warm water, and yeast in a large mixing bowl (or Bosch)
2. Let stand for 10 minutes while the yeast proofs and dissolves.
3. Combine oil, egg, and salt into yeast mixture. Mix to combine.
4. Add flour, one cup at a time, mixing well and kneading well in between. Don't add all the flour at once, especially towards the end. You don't want dough too dry. It needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl.
5. Knead for 5 minutes by hand or 2-3 minutes in a mixer.
6. Cover dough with a clean dish towel and allow it to rise until doubled, about 45 minutes. Then punch down. Allow to rise for a 2nd time, covered, for 30-45 minutes. Then separate dough into 3 equal sections and with a rolling pin, roll into sections approximately 5 inches by 12 inches. With each section, roll it from bottom to top and put seam side down into a greased 4x8 inch loaf pan. Cover with a clean kitchen towel and let rise 30 minutes.
7. Bake at 380 degrees for 24 minutes or when tops are golden brown. Take out of loaf pans, let cool on a wires rack for at least 30 minutes before slicing.

Pumpking Waffles

Ingredients

2 large eggs
1 1/2 cup buttermilk
1 stick butter, melted and cooled
1 tsp vanilla extract
1/2 cup pumpkin puree
1 3/4 cups all-purpose flour
2 tsp pumpkin pie spice
3 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Serve with freshly whipped cream, pecans, and buttermilk syrup

Directions:

1. Preheat waffle iron
2. Mix egg, buttermilk, butter, vanilla, and pumpkin puree until combined.
3. In a separate bowl, combine all the dry ingredients, flour, pumpkin pie spice, sugar, baking powder, baking soda, and salt.
4. Add the dry ingredient to the wet ingredients, mix just until combined.

Caramel Cinnamon Rolls

Caramel Cinnamon Rolls - Made for Easter 2017

I used this roll recipe but I have simplified it a little so I am reposting.


4 cups flour
4 Tablespoon sugar
1 teaspoon salt
2 pkg. yeast (4 teaspoons)
1 cup milk
1/2 cup water
1/4 cup butter (1/2 of a stick)

Mix 2 cups of flour, salt, and yeast (undissolved).

In a sauce pan heat milk, water, and butter until warmed. The butter does not need to be melted. Add to dry ingredients and beat with whisk beaters for about 2 minutes. Change to dough hook and add remaining flour (I add the last 1/2 cup slowly and stop when no dough is sticking to the sides) and knead for 5 minutes.

Place dough in a greased bowl, cover, and raise for a minimum of 15 minutes (I have let these raise only 15 minutes and I have let them raise as much as over an hour and both ways turns out great).

For rolls: divide dough into 12 equal sections, allow to raise while oven preheats, and bake at 425 degrees for 12 minutes.

For cinnamon rolls: roll to about the size of a 9x13 rectangle, spread 1/2 cup of softened butter, sprinkle with brown sugar and cinnamon, roll and cut into 12 equal sizes cinnamon rolls. Allow to raise while oven preheats. Bake at 350 degrees for about 22 minutes.

*I always at least double this recipe. 24 rolls/24 cinnamon rolls fits perfectly on a normal size cookie sheet. 


Caramel Frosting 

(One and a half of this recipe is perfect for 24 cinnamon rolls)


1/2 cup butter (1 stick)
1 cup brown sugar
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla
2-1/2 cups powdered sugar

Melt the butter in a saucepan over medium/low heat. Blend in the brown sugar and salt. Cook on low for 2 minutes, stirring constantly. Add milk. Remove from heat and add vanilla. Let cool and then add the powdered sugar. Spread on cooled cinnamon rolls.

Quick Scones

This recipe comes from here: http://www.raininghotcoupons.com/scone-recipe-easy-and-homemade/
These were so easy, quick, and delicious!

• 4 cups flour (I used whole wheat)
• 1 cup dried milk
• 2 teaspoons salt
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 2 cups warm water
• Vegetable oil (enough to fill a pan about 4-5 inches) it's usually about 1 bottle but you can save it and reuse it again (I used coconut oil and had only abpit a half inch to an inch in the pan and it was plenty)

1. Mix all of the ingredients together
2. Roll out and cut into pieces (whatever size you'd like your scones)
3. Fill a pan 4-5 inches high with vegetable oil and heat (you will want this to be hot so when you put the scones in them they start to bubble right away and float)
4. Fry them until they turn light golden brown
5. Serve with optional topping (we always like powdered sugar)!

My Favorite Biscuits

From: http://www.dessertnowdinnerlater.com/foolproof-flaky-biscuits/

 

Yield: 8 to 10 biscuits

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp sugar
• 1 Tbsp baking powder
• 1 tsp salt
• ½ cup butter, cold, cut into Tablespoons
• ¾ cup buttermilk, cold (or milk plus 1 tsp of lemon juice; allow to sit for 5 minutes before using)

Instructions

1. In a large bowl, mix the flour, sugar, baking powder, and salt.
2. Cut in the butter with a pastry blender until pea size pieces.
3. Add the cold buttermilk all at once and form into a ball.
4. Roll dough onto a lightly floured surface.
5. Using a 2¼ or 2½-inch biscuit cutter, cut 9 (maybe 10) biscuits and place them on a silicone lined baking sheet. Do your best to piece together the scraps and use up all the dough without overworking the dough or melting the butter with your warm hands.
6. Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until golden brown on top and bottom.

Red Lobster Cheddar Biscuits

From - http://damndelicious.net/2014/02/03/red-lobster-cheddar-bay-biscuits/

I've been looking for the perfect biscuit recipe and I've narrowed it down to two. Here is one of them!

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper, optional
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 1/2 cups shredded sharp cheddar cheese
For the topping
• 3 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley leaves
• 1/2 teaspoon garlic powder

Instructions

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
• In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
• Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
• For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
• Serve immediately.

Cinnamon Crumb Banana Bread

I made this for the girls I visit teach and they all text me asking for the recipe, it was delicious!
(from littlebitsof.com)

Ingredients 

1 egg
1 cup sugar
1/2 cup unsalted butter, at room temp (I used coconut oil)
1 teaspoon vanilla
1/2 cup buttermilk
2 overripe bananas, mashed
2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon

Crumb Topping 

1/2 cup powdered sugar
1/2 cup all purpose flour
4 tablespoons unsalted butter, melted
1/2 teaspoon cinnamon
pinch of salt

In a large bowl of a mixer, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.

In a separate bowl, mix together the flour, salt, baking soda, baking powder, and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter. *Note that not all loaf pans are the same size. You may have extra batter, so just pour in enough so there is still about an inch or 2 of space before the top of the pan. (I doubled the recipe and got 3 loafs).

Make the crumb topping by combining the powdered sugar, flour, cinnamon, salt, melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in the pre-heated 350 degree oven for 45-50 minutes or until a toothpick comes out clean.

Naan

Homemade Naan (these are so delicious!)

Makes 16 

3 cups all-purpose flour (I used all whole wheat flour)
1 cup whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon active dry yeast
1 tablespoon sugar
1/4 cup lukewarm water
3/4 cup warm milk
1 cup plain yogurt
Melted butter or ghee (for brushing)
Optional toppings or add-ins: garlic, onion, herbs, cheese

Combine yeast, sugar, and warm water and let sit for 5 to 10 minutes, or until foamy. In the meantime, combine flours, baking powder, and baking soda in a bowl. Make a well in the center.

Stir milk and yogurt together. Once the yeast mixture is foamy, stir it into the yogurt and milk. Pour into the well of the dry ingredients.

Stir with a wooden spoon to combine, then knead dough until smooth. Place dough in a well-oiled bowl, cover with a tea towel or plastic wrap, and let rise for about an hour, or until doubled in size.

When dough is ready, punch down and turn out on a well-floured surface.

Divide in half, then divide each half into eight pieces of equal size.

Roll each piece out into a thin oval approximately 6 inches long and 1/8 inch thick. Heat a cast iron skillet over medium-high heat on the stovetop.

Once the pan is hot, brush each side of the naan with melted butter or ghee. (If adding toppings, add them to the second side when you brush it with butter, gently pressing them into the dough.)

Place dough into your skillet. (If you’ve added toppings, place it topping side-up.) Let cook for around 1 minute, or until dough puffs and bubbles form on top.

Flip and let cook for another minute. Repeat with remaining pieces of dough. Pat yourself on the back, and enjoy.

Here is the link for pictures: http://food52.com/blog/8434-homemade-naan

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread
from thecapitolbaker.com

Ingredients
3/4 cup sugar (I did 1/2 c. and sprinkled the top with sugar to make a yummy crust)
3 large bananas, mashed
3/4 cup applesauce (or 3/4 cup vegetable oil) (I did half coconut oil half applesauce)
2 eggs
1 cup white flour
1 cup whole wheat flour
1 tsp baking soda
2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 chopped nuts (optional)
1/2 cup chocolate chips (optional)

Directions

Heat the oven to 325 degrees F.  Grease one large loaf pan or 3-4 small loaf pans. (I made two of the size bread pans mom uses and it was perfect)

In a large bowl mix together the sugar, bananas, applesauce (or oil), and eggs.  Mix in the remaining ingredients.  Pour the batter into the pan (or pans).

Bake for 50-60 minutes (check for doneness with toothpick).  Let cool for 10 minutes then loosen the sides of the loaf from the pan and remove.  Let cool completely on wire rack before slicing.

Corn Bread

This is my go-to corn bread recipe. I've made it with both white flour and whole wheat and it turns out great either way!

(it's from Sister's Cafe)

2 eggs
1 cup sugar (I usually only add 1/2-3/4 cup)
2 cups buttermilk
2 cups flour
1 cup cornmeal
1/2 cup oil (can add 1/2 cup applesauce to make it extra moist)
2 tsp. baking soda
1 tsp. salt

Preheat oven to 400 degrees. Mix together eggs, sugar, and buttermilk. Add the rest of the ingredients, don't over mix. Pour in a greased 9 x 13 pan and bake for 20 minutes. (It takes about 22 minutes in my oven).

And this Honey Butter recipe with this is to die for! 

2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Tortillas

EASY HOMEMADE FLOUR TORTILLAS
 3 cups flour
1 tsp. salt
1/3 cup vegetable oil
 1 cup warm water

Combine all the flour, salt, vegetable oil, and water until it forms a dough. Roll the dough into a big ball and take about an 1 to 2 inch pieces off. Pat the dough flat with your hands or take a rolling pin and roll into circles. Put the dough on a flat pan on the stove and let the sides cook until there are little brown specks on both sides like you would see on other tortillas.

We stopped buying costco tortillas because these taste the exact same and are so easy to make! It's hard to get them as thin but we get them pretty close...seriously so good. (Haven't tried whole wheat yet)

Cinnabon

I made these the morning of conference and they were amazing! They are a little weird because they don't raise very much, but a comment from an ex-cinnabon manager from the blog I got this recipe said this recipe is pretty much exactly how they make them.

1 CUP WARM MILK
2 EGGS
1/3 CUP BUTTER
4 1/2 CUPS FLOUR
1/2 TEASPOON SALT
2/3 CUPS OF  SUGAR
2 1/2 TEASPOONS QUICK RISING  YEAST
_________________________________________________________________________
1 CUP BROWN SUGAR
2 1/2 TABLESPOONS OF FRESH GRATED CINNAMON
1/4 CUP OF BUTTER
_________________________________________________________________________
3 OUNCES CREAM CHEESE
1 1/2 CUPS OF CONFECTIONER SUGAR
1/4 CUP BUTTER
1/2 TEASPOON OF LEMON EXTRACT
1/8 TEASPOON OF SALT
Gather these ingredients and set them aside to start your dough recipe first.

MIXING:

PREHEAT OVEN TO 400 DEGREE'S
Take your 1 cup of milk warmed to about 100 degrees and disolve the packet of yeast, mix well into the milk making sure there are no clumps in the bottom of the bowl or on the spoon.

In a large bowl mix together the flour,sugar,salt, butter and eggs. Mix well and then knead the dough until well mixed and doesn't stick to your hands. Knead this into a large ball, Using your hands lightly dusted with flour place into a bowl with a drop of oil in the bottom of the bowl and cover in a warm location to allow to double in size. Once the dough has risen for about an hour you will remove it from the bowl and place on a lightly floured surface to roll out. Take your rolling pin and roll the dough out in the shape of a rectangle. Let this rest for approx. 10 minutes. While this is resting take the cinnamon that you have grated and combine in a bowl with the brownsugar and mix in well. Once you have done this, And your dough has rested take some butter and coat the dough with enough butter to make it even and slowly sprinkle the cinnamon and sugar mix all over the dough. Once you have done this you will want to roll the dough up and seal it with a little bit of water on a paint brush to allow the seam to stick during the baking process. After you have done this cut the roll into 1/2 inch sections and place on a baking sheet and allow to rise again until doubled again in size. About another 30 minutes should be enough time.

Baking:

Bake the rolls in a preheated oven until golden brown about 15 minutes, While rolls are baking, Beat together the cream cheese and butter with the confectioner sugar and vanilla and salt. You will want to spread the frosting on the cinnamon buns as soon as they have cooled but just for a few minutes as the best time to add the frosting is while they are still warm and will disolve the frosting allowing it to soak into the cinnamon bun