Overnight Cinnamon Rolls

If you would rather bake the cinnamon rolls right away, instead of leaving them in the refrigerator overnight, allow them to rise about 40 minutes in a warm place.  Bake in a preheated 350 oven and bake 20 minutes or until golden.

2 pkg fast-rise instant yeast
3/4 c. warm water (105-115 degrees)
2 Tbl. Sugar
2 c. Milk
8 Tbl. (1 stick) butter
4 eggs, beaten
1 tsp. Salt
1/2 c. Sugar
9 c. Bread flour, more for rolling out

For the filling:
1 c. Brown Sugar
1/2 c. White Sugar
3/4 c. Butter, at room temp
4 Tbl Cinnamon

For the frosting:
1/2 c. Butter, at room temp
12 oz. cream cheese, at room temp
2 1/2 c. Powdered Sugar
Splash of heavy cream
2 tsp vanilla



Stir yeast and sugar into warm water.  Let sit for 10-15 min while you prepare the milk.

Meanwhile, heat milk to just below boiling, stir in butter, allowing it to melt.  Allow mixture to cool to warm.

Stir the beaten eggs into the yeast mixture.  Pour the cooled milk mixture into the yeast mixture in a steady stream, whisking constantly.  Whisk in the remaining 1/2 cup of sugar and the salt.

Add half of the flour to the bowl, using a spoon to combine.  Add the remaining flour, and stir.  Then switch to dough hook and beat until dough is soft and springy, about 6 minutes.  The dough should be tacky and shouldn't coat your finger when you touch it.  If it is still too sticky, add a bit more flour


Place dough in a grease bowl, cover loosely and place in warm spot to rise for about an hour, or until doubled in size.

Punch the dough down and turn onto a floured surface.  Roll or press the dough to a rectangle, approx. 12 inches by 24 inches.

Spread butter evenly over dough.  Sprinkle sugars and cinnamon evenly over top.  Sprinkle raisens over top if desired.

Cut rectangle in half so there are two 12x12 inch squares.  Roll each square into a tight log and then cut it into 12 roll slices.  Place rolls into a buttered dish,  8 in a 9x13 pan or 6 in a 9 inch pie pan.  Cove the rolls loosely with Saran Wrap.  Refrigerate the rolls overnight, for 8-12 hours.

In the morning, take the pans out of the refrigerator and allow them to rise in a warm place  for 45
minute or so until puffed.

Bake in preheated 350 degree oven for about 20 minutes or until tops are golden and set.  Don't overbake.

Make frosting by beating powdered sugar, cream, vanilla until smooth and creamy.  Frost rolls while warm OR store rolls in frosted, then frost and reheat the rolls for a few minutes before serving.

Caramel-Pecan Rolls

This is from Hell's Kitchen restaurant in Minneapolis
Mitch Omer had a cooking class that Andie and I went to long ago.

1 3/4 c. whole milk
1/3 c. honey
1/4 c. butter
1 pkg. active dry yeast
1 large egg
2 tsp. kosher salt
4-5 c. flour
1 c. sugar
1/2 c. firmly packed dark brown sugar
2 Tbl. cinnamon
4 c. Caramel Sauce (see attached recipe)
1/2 c. (1 stick) butter, melted
3 c. pecan pieces (see attached recipe)

Preheat oven to 350.

Prepare caramel sauce and pecan pieces according to recipes.

Heat milk, honey and butter in a saucepan until lukewarm, no more than 110 degrees.  Remove from heat and sprinkle yeast over mixture.  After yeast blooms, about 5 minutes, pour mixture into the

bowl of a stand mixer fitted with a dough hook or paddle.

Add egg, salt, and 2 c. flour,  Beat on medium speed for 5-7 minutes.  Add remaining flour as needed until dough begins to pull away from side of bowl.  It will still be a little sticky.
On floured surface, knead dough until smooth and elastic.  Cut dough in half.  Roll each portion into a ball, cover with kitchen towel, and let rise until doubled, about 35 minutes.  Then punch down, and let rise for 11 more minutes.

Mix sugar, brown sugar, and cinnamon.

Roll each portion into a large rectangle, 1/2 inch thick.  Using half the melted butter, brush top of each portion and sprinkle sugar mixture evenly.  Roll into logs lengthwise, like a jelly roll.   From logs, cut individual cinnamon rolls, 1 3/4 inch thick.

Pour half of caramel sauce into 2x10x14 pan.  Arrange rolls in pan, cover with a kitchen towel and
allow to double in size.

Remove towel and place the pan on a rack in the middle of the oven.  Bake 25-35 minutes or until golden brown.

Remove from oven and brush with remaining melted butter.  Invert onto a wire rack, separate the rolls and let cool.



To serve, ladle 1/4 c. of the remaining sauce over each roll, and sprinkle with pecan pieces.

CARAMEL SAUCE

1 c. butter
1/2 c. light corn syrup
3 c. firmly packed dark brown sugar

OR

3 c. firmly packed dark brown sugar
3 c. heavy cream

Place ingredients from either list in a saucepan and slowly heat to a boil.  Reduce heat and simmer, stirring, until thick, about 9 minutes.

Makes 4 cups.


PECAN PIECES
4 Tbl. (1/2 stick) butter
3 C. pecan pieces 
2 tsp. kosher salt
Melt butter in a skillet over medium heat.  When butter starts to bubble, add pecan pieces and salt, stirring well to coat.  Cook and stir until pecans are browned, about 3 minutes.  Remove from heat and drain on a double thickness of paper towels.  Makes 3 cups.  

Outback Honey Wheat Bread

A dark small loaf kind of like they serve at Outback
Leftover bread can be sliced, brushed with garlic butter and toasted in oven.

1 1/2 c. Warm Water
2 Tbl. Cooking Oil
1/4 c. Honey
1/4 c. Molasses
2 c. Flour
2 Tbl Cocoa Powder
2 tsp. Instant Coffee Powder
1 tsp. Salt
2 1/4 tsp. Yeast (1 envelope)
Combine all in a large bowl.  Using dough hook on mixer, mix until very smooth.
Let stand 20 minutes until bubbly and starting to rise.

Add 2 more cups flour.  Beat til smooth.  It will be a little sticky.
Put dough onto floured surface and knead until smooth and elastic, 10-12 min.
Shape into ball.   Place in lightly greased bowl.  Spray a little PAM on top.  Cover and let rise in a warm place until double, approx. 1 hour.
Punch down.  Turn out on floured surface.  Divide into 8 pieces.
Form pieces into 8 small bread pans.  Cover and let rise 1 hour.
Put pans on 2 cookie sheets.
Bake at 350 for 20-25 minutes (internal temp 210 degrees)

Serve warm with whipped honey butter.

Lefse

Shirley Evans

Every year we used this recipe to make hundreds of lefse at Messiah Lutheran Church in North Mankato, MN.

Makes 48 lefse

9 cups instant potato flakes
3 cups powdered milk
3 Tbl sugar
3 tsp salt
9 cups water
3 sticks butter or margarine
1 12 cup flour for each 1/3 of mix (see below)

Heat water and butter or margarine to boiling.  Pour over potato flakes, instant milk, sugar and salt.  Mix well.  Pour mixture into 9x13" pan, cover with a damp towel, and chill thoroughly (overnight is fine).

When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups flour.
Mix in food processor until it forms a smooth ball.  Roll into a log and cut into 16 pieces.  On floured, cloth-covered board, roll each ball very thin.  Bake on hot lefse griddle.  Place baked lefse on damp towel.  Continue stacking lefse on top of each other on damp towel and keep covered with another damp towel.  Cool and store.  Can freeze.

Olive Garden Breadsticks

This can be dairy-free if you brush them with olive oil and garlic instead of butter and garlic.

1 1/2 cups warm water
1 pkg active dry yeast
2 Tbl sugar
3 1/2 cup flour, more or less as needed
2 Tbl unsalted butter, melted
1 Tbl salt


Topping:
1/2 cup butter or olive oil
2 tsp garlic powder
1 tsp kosher salt

In large bowl, dissolve sugaar and yeast in warm water and allow to sit for 10 minutes to activate yeast.
Add flour, salt, and melted butter to yeast mixture.  Mix with paddle attachment of stand mixer or wooden spoon until fully combined.

Spray a cookie sheet with cooking spray.  Pull off pieces of dough and roll out into strips.  Cover the dough with a light towel and let sit in a warm place for 45-60 minutes to allow dough to rest and rise.
Preheat oven to 400.

When preheated, place the cookie sheet inoven and bake 6-7 minutes.
 Mix the topping ingredients.
After baking 6-7 minutes, brush with half of the topping mixture.
Continue to bake for 5-8 minutes more.
After removing from ove, immediately brush the other half of the topping on the breadsticks.
Allow to cool for a few minutes before eating.

Banana Bread

This simple, moist banana bread can also be baked in 1 (9x5x3) loaf pans.

For best flavor, use very ripe bananas, or bake bananas in oven and cool before using.

1 3/4 cup flour

1 1/2 tsp. baking soda

1/2 tsp. salt

3 large eggs

1 cup mashed ripe bananas (about 3)

1 cup sugar

1/2 cup vegetable oil

Preheat to 350.

Coat 3 (5x3) pans with non-stick spray. Whisk flour, soda, salt in medium bowl.  Whisk eggs, sugar, bananas, and oil in large bowl until smooth.  Add dry ingredients to banana mixture and stir just until combined.  Scrape evenly into prepared pans and bake until a toothpick comes out clean, about 40-50 minutes.  Transfer to a wire rack, let bread cool in pan for 15 minutes.  Run a knife around inside of pan to release the bread and turn out onto a rack.  Let cool completely.

Doughnuts

From Andie Evans
Makes 15 doughnuts

3 1/2 c. AP flour, plus extra for rolling and cutting dough
1 c. granulated sugar
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
1 tsp. cinnamon
3/4 c. buttermilk
1/4 c. unsalted butter, melted
2 large eggs, plus 1 yolk
6 c. peanut oil or vegetable shortening for frying

In the bowl of a standing mixer fitted with the paddle attachment, stir together the 1 cup of the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.

In a mixing bowl, whisk together the buttermilk, melted butter and eggs and the egg yolk.

Add half of the liquid ingredients to the flour mixture and beat on medium speed until smooth. Add another cup of the flour and beat just until incorporated. Add the remaining liquid ingredients, beating just until incorporated and then add the remaining 1 1/2 cups of flour. Beat until smooth, scraping the mixing bowl with a rubber spatula and then give the mixture a final 15 second mix to fully combine all the ingredients.

Refrigerate the dough for 1 to 2 hours.

Roll and cut the doughnuts: Heat the peanut oil or vegetable shortening to 375 degrees in a heavy pan. Line several rimmed baking sheets with several layers of paper towels.

Turn the chilled dough onto floured working surface. Roll out the dough with a floured rolling pin 1/2 inch thick. Cut out doughnuts with floured cutters, re-flouring after each cut. Re-roll scraps.

Fry the doughnuts working in small batches. It is important not to crowd the frying oil. Crowding the pan will not only inhibit even cooking, but will also affect the shape and visual appearance of the finished doughnuts.

Fry until golden, about 40-50 second for each side. Remove fried doughnuts with a Chinese straining spider and allow to drain on the paper towel-lined sheets.

Return the oil to 375 degrees between batches.

Toffee Scones

From Andie Evans
Makes 12 scones

3 c. sifted AP flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/3 c. granulated sugar
12 Tbsp. unsalted butter, chilled and cut into small pieces
1 large egg, beaten
3/4 c. heavy cream
1 c. toffee bits
2 Tbsp. unsalted butter, melted
1/4 c. granulated sugar for sprinkling

Preheat oven to 425 degrees and lightly grease a shiny rimmed baking sheet or line the sheet with parchment paper.

In a small bowl, whisk together the flour, baking powder, baking soda, salt and sugar.

Using your fingertips or a pastry blender, cut the chilled butter pieces into the blended dry ingredients until the mixture resembles course cornmeal. Gently fold in the toffee bits.

Combine the cream and the egg and add to the dry ingredients. Mix just until the dry ingredients are moistened.

Turn the dough onto a lightly floured board and knead for 1 minute.

Form the dough into a ball and cut in half. Roll each piece of dough into a 7-inch circle. Brush each round with melted butter and sprinkle with sugar.

Cut each round into 6 wedges and bake for 10 to 14 minutes, or until the scones are golden brown.

Sticky Caramel Pecan Buns

From Andie Evans
Makes 12 rolls

DOUGH
1 tsp. dry yeast
1/2 c. warm water (90-100 degrees)
3 Tbsp. sugar
6 large eggs
5 c. AP flour
1-3/4 tsp. salt
12 oz. unsalted butter, cut into 1-inch pieces and softened

CARAMEL-PECAN SAUCE
1 1/2 c. sugar
1/2 c. water

1 c. heavy whipping cream

1 c. light corn syrup

2 c. pecan halves, toasted

FILLING

8 oz. unsalted butter, softened

2 1/2 tsp. cinnamon

3/4 c. brown sugar

1 c. chopped pecans

Prepare Dough: In the bowl of an electric mixer, combine the yeast and the warm water. Stir in the sugar and let stand for 10 minutes.

Fit the mixer with the paddle attachment and on medium-low speed, blend in the eggs.

In a large bowl whisk together the flour and salt. Add to the egg mixture and blend until the flour almost incorporated.

Remove the paddle attachment and fit the mixer with a dough hook. With the mixer running medium-low speed, add the butter 1 tablespoon at a time. When all the butter has been incorporated, increase the speed to medium and kneed the dough for 5 minutes.

Place the dough in a large bowl and cover it with plastic wrap. Let the dough rise until it has doubled. This will take about 2 hours. (You can also allow the dough to rise in the refrigerated overnight.)

Prepare Caramel-Pecan Sauce: Combine the sugar and water in a heavy saucepan. Dissolve the sugar in the water over medium heat. When the sugar has completely dissolved increase the heat to high and cook until the caramel is golden amber in color.

Remove the caramel from heat and slowly whisk in the heavy cream. The mixture will bubble up so use caution.

Whisk in the corn syrup, then the pecans. Pour sauce into prepared pan. Set aside.

Prepare Filling: Place the butter, cinnamon and brown sugar in the bowl of a standing mixer fitted with the paddle attachment and beat until creamy. Transfer to a bowl and set aside.

Assemble Rolls: On a lightly floured board, roll out the dough into an 18 x 11 inch rectangle.

Spread the cinnamon butter evenly over the rolled dough and sprinkle the chopped pecans evenly over the butter.

Starting with the long end of the dough, roll up the dough into a log and pinch the ends to seal.

Lightly score the log into 12 sections to ensure the rolls with be of even size, then cut the dough log into 12 even pieces.

Place the rolls, cut side up, in the caramel sauce-lined pan and cover the pan with plastic wrap and allow them to rise for several hours until doubled. At this point, the rolls can rise in the refrigerator overnight.

Bake: Preheat the oven to 350 degrees. Bake the rolls for about 35 minutes or until they are golden. Immediately invert the rolls onto a parchment-lined rimmed baking sheet. Do not allow them to cool in the pan. Allow to cool slightly before serving as the caramel will be very hot.

Egg & Cress Sandwiches

From Andie Evans

This is the best egg salad sandwich I've ever had.

Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 16 tea sandwiches

4 eggs
4 Tbsp. softened herbed butter (see below), prepared with herbs such as chives, parsley and mint, or softened plain butter
4 Tbsp. mayonnaise or mayo alternative
Sea salt, fresh-ground black pepper and paprika (preferably smoked paprika), to taste
8 slices white bread
1/2 cup fresh, chopped watercress
(Optional) fresh, chopped parsley, to taste
Preparation:

Hard boil the eggs, rinsing with cold water when they are done.
While the eggs are still warm, peel them and mash them with the butter and using a potato masher or a fork.
Stir the mayo and spices into the egg mixture.
Spread the egg salad onto two slices of bread.
Add the watercress (and, optionally, the parsley).
Top the watercress with the remaining two slices of bread.
Remove the crusts and slice the sandwiches two times, diagonally, to make four tea sandwiches from each large sandwich.

Herbed Butter

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2.5 cups
Ingredients:
2 cups (4 sticks) softened sweet butter
1 tsp lemon juice
1 tsp salt (for savory butter) or sugar (for sweet butter)
1 packed cup of finely chopped herbs (You can use a single herb or a mix of herbs. For sweet herbed butter, select herbs like mint, rosemary and lavender. For savory herbed butter, use herbs like chives, cilantro, parsley and thyme.)
Preparation:

In a food processor or blender, puree the butter, lemon juice and salt/sugar until smooth.
Add the herbs and pulse until well blended.
Spread on finger sandwiches, scones, rolls or other foods immediately, or store it in a sealed, refrigerated container until ready to use.Keeps for several weeks.

Knead Not Sourdough

From Andie Evans

Prep Time:10 min

Inactive Prep Time:20 hr

Cook Time:45 min

Serves:10 to 12 servings


Ingredients
17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal
Directions


Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.

Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

Parker House Rolls

From Andie Evans
Makes 24 rolls

1 1/4-oz. packet active dry yeast
1/2 c. sugar
7-1/2 to 8 c. AP flour, plus more for dusting
12 Tbsp. unsalted butter, melted and cooled, plus softened butter for brushing
2 c. whole milk
2 large eggs, at room temperature
1 Tbsp. kosher salt, plus more for sprinkling

Bloom the yeast: Measure out 1/2 cup warm water and check the temperature--it should be between 110 and 120 degrees (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup of flour. Set aside near the stove while you prepare the dough.

Make the dough: Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6-1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.

Let it rise: Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 to 2-1/2 hours. The dough should double in volume.

Shape the dough: Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin.)

Cut the dough: With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

Shape the dough: One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhand underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

Bake the rolls: Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes  at 325 degrees, then 10 minutes at 375 degrees.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

Chocolate Chip Challah Bread

From Andie Evans
Makes 1 16-to-18-inch loaf
Total Time: 2 hours, 15 minutes

2 packets active dry yeast (4 1/2 tsp.)
1/2 c. sugar, plus a pinch
7 c. AP flour, plus more for dusting
1 Tbsp. salt
2 large eggs
1/2 c. vegetable oil, plus more for the bowl
1 c. semisweet chocolate chips

Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy.

Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, the vegetable oil and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together. Mix in the chocolate chips.

Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.

Preheat the oven to 375. Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.

Braid the 3 strands. When all the dough has been braided, pinch the dough together at the end.

That's what it looks like, people!

Slide the loaf (with the parchment paper) onto a baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes.

Brioche

From Andie Evans
Makes 2 loaves

Equipment
Two 9-1/2 by 5-1/2 metal loaf pans
Stand mixer with dough hook
Instant-read thermometer

Ingredients
1 tsp. dry yeast
1/2 c. warm water (90-100 degrees)
3 Tbsp. sugar
6 large eggs
5 c. AP flour
1-3/4 tsp. salt
12 oz. unsalted butter, cut into 1-inch pieces and softened

In the bowl of an electric mixer, combine the yeast and the warm water. Stir in the sugar and let stand for 10 minutes.

Fit the mixer with the paddle attachment and on medium-low speed, blend in the eggs.

In a large bowl whisk together the flour and salt. Add to the egg mixture and blend until the flour  almost incorporated.

Remove the paddle attachment and fit the mixer with a dough hook. With the mixer running medium-low speed, add the butter 1 tablespoon at a time. When all the butter has been incorporated, increase the speed to medium and kneed the dough for 5 minutes.

Place the dough in a large bowl and cover it with plastic wrap. Let the dough rise until it has doubled. This will take about 2 hours. (You can also allow the dough to rise in the refrigerated overnight.)

Divide the dough into 2 portions and press into 2 greased loaf pans. Let the dough rise until doubled. This will take 2 hours.

Preheat oven to 350 degrees. Bake the loaves for 30 minutes until dark brown.

Remove the loaves from the pans and allow to cool on a wire rack.

Banana Crumb Muffins

From Dana Schrader

Makes 10 muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

French Toast Souffle

From Dana Schrader

Makes 12 servings

10 cups white bread cubes
1 (8 ounce) package lowfat cream cheese, softened
8 eggs
1 1/2 cups milk
2/3 cup half-and-half cream
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar


Directions
Place bread cubes in a lightly greased 9x13 inch baking pan.
In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

No Knead Bread

From Andie Evans

3 cups bread flour

1/4 teaspoon instant yeast

1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)

1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap, kiss it goodnight and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)

French Toast

From Shirley Evans

Serves 4

6 large eggs
1/2 c. water
1 1/2 tsp cinnamon
1 Tbl sugar
12 slices of a french bread loaf---cut on a strong bias (about 6 " long)

Mix eggs, water, cinnamon, sugar together in large flat dish (or cake pan). Whisk until blended.

Dip slices of bread into mixture and let any excess drain off. Cook on large skillet until golden brown--about 2-3 minutes.
Turn slices over and cook for another 3-4 minutes.

Eat immediately or to hold, place slices on a rimmed baking sheet and keep warm in 200 degree oven untill ready to eat.

To serve, for each person, place 3 slices on each plate, dust with powdered sugar. Serve with a wide of butter and pure maple syrup.

Cheddar-Chive Turnovers

From Andie Evans
Makes 8 turnovers

3 Tbsp. butter, melted
pinch of salt
pinch of cayenne pepper
1 package refrigerated biscuit dough
1/2 to 1 c. shredded cheddar
1 to 2 Tbsp. chopped fresh chives

Mix melted butter with salt and cayenne pepper. Lay out rounds of biscuit dough on a parchment-lined baking sheet. Brush with the butter; top with cheddar and chives. Fold into half-moons and crimp with a fork to seal, then bake according to the biscuit package. Brush with more butter when they are hot out of the oven.

Ooey-Gooey Monkey Bread

From Shirley Evans

Makes 15 servings

1/2 c. sugar            

1 tsp. cinnamon                 

3 7.5-ounce refrigerated buttermilk biscuits

1/2 c. butter           

1 c. brown sugar

Generously grease a 10-inch tube pan. Cover outside bottom of pan tightly with aluminum foil; set aside.

In a medium bowl, combine granulated sugar and cinnamon. With kitchen shears, cut biscuits into quarters. Toss several biscuit pieces at a time in sugar mixture to coat. Layer biscuits in prepared pan. Sprinkle with remaining sugar mixture; set aside.

In a small saucepan, melt butter over medium heat. Stir in brown sugar. Bring to boiling and boil for 1 minute. Pour over biscuits.

Bake in a preheated 350-degree oven for 30 minutes or until golden. Let stand in pan for 10 minutes before inverting onto a large serving platter. Serve warm.