French Toast Roll-Ups

Kelly Bagnasco

FRENCH TOAST ROLL-UP'S
What a great way to change the way your morning starts!

Source: inspired from Cinnamon Spice and Everything Nice
taken from "the girl who ate everything" website!

Ingredients

8 slices white sandwich bread
softened cream cheese, diced strawberries, or Nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan

Instructions

Cut the crust from each slice of bread and flatten it out with a rolling pin.
Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
In a shallow bowl whisk the eggs and milk until well combined.
In a separate shallow bowl mix the sugar with the cinnamon.
Heat a skillet set over medium heat and melt a tablespoon of butter.
Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

Ice Cream Bread

Fernando Brown

ICE CREAM BREAD (Two ingredients! No, not a joke)
Perfect for making with the kids and infinite varieties

Makes One 8 x 4 loaf

Ingredients:
2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour

Directions:
1. Preheat your oven to 350 Fahrenheit. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
2. In a medium bowl mix the ice cream and flour together until just combined.
3. Scoop into the loaf and smooth out.
4. Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
5. Remove from the pan and allow to cool.

For best results..use full fat ice-cream!

The picture is an example of butter-pecan ice cream - I like the nuts being distributed in the bread mixture, however you can use any ice cream flavor you prefer. Always a fun experiment, and you can’t get simpler than this.

For those that are scratching their heads wondering how this could work - let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation.

Oh, one more thing - others asked about the self-rising flour (if they didn't have it, could they simply use regular flour).

You must - MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply:
For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).

There you go, now you have self-rising flour.
Source: At Home With Terri

Banana Bread with Honey and Applesauce

Yummy Recipes

Banana Bread with honey and applesauce instead of sugar & oil. Delicious & Healthy.
Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Crack Rolls

Marie Hernandez

CRACK ROLLS
(You can't eat just one. ~Glenda)

1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted


Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet.
Bake at 350° for 20 minutes or until golden brown.

Yield: 16 roll-ups. Good warm or cold. ADDICTING!

Amish Cinnamon Bread

Babie Rose

Amish Cinnamon Bread. No kneading, you just mix it up and bake it 

Batter:

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar
2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

Oopsie Bread

Samantha Glavic

Will you have a hard time living without bread? Ooopsies are a good option. It’s a “bread” without carbs and can be eaten in a variety of ways.

Oopsies
6–8 depending on size.

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
½ teaspoon baking powder (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.

Pull-Apart Party Loaf

What's Cooking?

Pull-apart-party-loaf

1 (16- to 18-ounce) round loaf Italian or sourdough bread
1/4 cup Butter, melted
1 teaspoon dry ranch dressing mix
1/2 cup (about 5 slices) cooked chopped thick-cut bacon
1/4 cup jarred jalapeño peppers, chopped
10 (3/4-ounce) American Cheese, chopped
2 teaspoons chopped fresh parsley, if desired

Heat oven to 350°F. Place two (24-inch) pieces aluminum foil, crossing one over the other, on flat surface.

Cut bread, using serrated knife, in grid pattern, spacing about 1-inch between rows. Do not cut through bottom crust. Set aside.

Combine melted butter and ranch dressing in medium bowl. Add all remaining ingredients except parsley; mix well.

Place loaf in center of aluminum foil pieces. Spoon cheese mixture into cut areas of bread. Wrap foil loosely around bread. Place onto ungreased baking sheet.

Bake 30 minutes. Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and cheese is melted. Sprinkle with parsley, if desired.

Serve immediately. Pull out individual bread pieces, using tongs or 2 forks and reaching down into loaf to include filling and bread.

Stuffed Italian Bread

Through A Country Momma's Eyes

STUFFED ITALIAN BREAD

1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F.

Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.

Cut the bread into cubes with X slices without cutting all the way through the bottom crust.

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.)

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

Red Lobster's Cheddar Bay Biscuit Loaf

Jamie Eyrich

OhHHHH RED LOBSTER'S CHEESE BISCUIT FANS ~

This is Red Lobster's Cheese Biscuit recipe done in a loaf pan.

3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Indian Frybread

Texas Recipes

Indian Frybread

Ingredients:

4 cups of flour
1 tbs. baking powder
1 teaspoon salt
2 tbs. powdered milk
1 ½ cups warm water
1 cup shortening
Extra flour to flour your hands

Directions:

Put flour in bowl, add baking powder, salt and powdered milk. Mix.

Mix in warm water to form dough.

Cover hands in flour.

Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.

Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.

Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.

This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco".

Apple Praline Bread

Carl Barbaro

Nothing like bread...especially Apple bread...baking in the oven on a winters day. The house smells wonderful! And this bread is to die for!

It is a KEEPER!!!! So tasty!

Apple Praline Bread

Ingredients:
1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼ cup brown sugar and ¼ cup butter

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

Sunflower-Potato Bread

Renee Risinger Ferguson

Sunflower-Potato Bread: 
1-1/4 Cups Warm Water; 
3 Tbs butter; 
1/2 cup Instant Potato flakes or buds (we use the canneries); 
1-1/2 tsp salt; 
1 cup whole wheat flour (I use White Wheat); 
3 Tbs sunflower seeds (use them raw-no salt);
2 cups Bread flour; 
3 Tbs brown sugar; 
2 tsps active dry yeast.

You put all the wet ingredients in first, then the dry. I switch the flours and use 2 cups wheat and 1 cup bread. Costco carries White Wheat.

I "cheat" and use the "dough" setting on our bread machine - EASIEST bread and rolls, EVER!  
Giant Book of Bread Machine Recipes is my Go-To for all my recipes - hasn't failed me yet!

Lemon Blueberry Bread

LaDonna Langley

Lemon Blueberry Bread

Ingredients for the bread:
1-1/2 cups + 1 tbsp all purpose flour, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen

Ingredients for the lemon syrup:
1/3 cup fresh lemon juice
1/3 cup sugar

Ingredients for the lemon glaze:
1 cup powdered sugar
3-4 tbsp fresh lemon juice

Directions:
Preheat the oven to 350 degrees. Grease the bottom and sides of a 9x5" loaf pan, dust with flour, and tap out excess.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.

Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.

Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.

Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.

While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.

To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.