Kerry’s Overnight Cinnamon Rolls

cinnamonroll

 

I’ve tried lots of cinnamon roll recipes, but Kerry’s is the best!! And the easiest!! This is what we eat every Christmas morning.

1 cup boiling water

3/4 cup butter
3/4 sugar
1 1/2 tsp salt
2 beaten eggs
2 packages dry yeast
1 cup warm water

Boil 1 cup of water and add butter, sugar, and salt. Let sit and cool until luke water. In a separate bowl, add yeast and luke warm water. The water needs to be warm enough to activate the yeast but not too hot, which would kill the yeast. Let sit until bubbly. Add eggs and yeast mixture to the cooled water/butter/sugar/salt mixture. Then mix in flour, 3 cups at a time. Dough should be somewhat wet. Refrigerate and cover overnight.

The next morning, roll out dough. Smear generously with softened butter, cinnamon, and brown sugar. Roll up and slice. Place rolls in a large baking dish, bake at 350 until golden brown on top.

Cover top with a cream cheese frosting or powdered sugar frosting and serve!

Gluten Free “Paleo” Pumpkin Bread

Fall is in the air! Ok, no, it’s not. Here in the San Francisco bay area, fall is about 2 months away. But we can pretend! I harvested my butternut squash from my garden a few days ago (woohoo!), roasted it, and decided to cook up some fall. This is a fun recipe from Elana’s Pantry because the sugar content is low and there is no refined flours. Gluten and Dairy free!  I found this bread to be light and fluffy – unusual to find for almond flour baking.

Instead of stevia, I used a bit more honey. You don’t need to use a food processor if you don’t have one.  I just mixed by hand!  Cook in a mini loaf pan if you want the bread to form a “loaf” like shape.

Picture Credit thanks to Elana’s Pantry

Pumpkin Bread

  1. In a food processor combine almond flour, salt, baking soda and spices
  2. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
  3. Scoop batter into a mini loaf pan
  4. Bake at 350° for 35-45 minutes
  5. Cool for 1 hour
  6. Serve

Melted Leeks and Ricotta Tartine

This recipe comes from my most favorite cooking blog Not Without the Salt. Years ago I was lucky enough to attend one of Ashley’s cooking classes and I quickly fell in love with her beautiful pictures and delicious recipes.

Although its fancy name sound complicated, this tasty treat is super simple – you needn’t have much cooking “skill” to pull it off. Just sauté up some leeks, toast a hearty piece of bread, spread on some ricotta and voila! You have my permission not to make your own ricotta if you don’t want to (I didn’t!).

Melted Leeks & Ricotta Tartine

1 large leek
2 tablespoons butter
pinch chile flakes
salt

Thinly slice the white part of a large leek. If you happen to cut where the white gradually transitions to citron I wouldn’t mind.
In a skillet melt the butter then add the leeks. Add a pinch of salt and cook on medium-low until the leeks soften, become translucent and just start to caramelize.

Top a crisp piece of bread with fresh ricotta, warm leeks and a bit of chile flake.

Andrew’s Blog Worthy Ultimate Banana Bread

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I’m laughing a bit while I type this, because Andrew has been making this amazing banana bread for years – and for whatever reason I just haven’t found the time to put it on Reliable Recipes. He jabs at me for fun that it isn’t “blog worthy”, but it indeed is! Let it get the acclaim it deserves!

In all honesty though – this is not a healthy good for you recipe. It’s naughty. You’ve been warned.

Makes one 9-inch loaf

Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised in the recipe. The texture is best when the loaf is eaten fresh, but it can be stored (cool completely first), covered tightly with plastic wrap, for up to 3 days.

INGREDIENTS
  • 1 3/4cups (8 3/4 ounces) unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 6 large very ripe bananas (about 2 1/4 pounds), peeled (see note)
  • 8 tablespoons (1 stick) unsalted butter , melted and cooled slightly
  • 2 large eggs
  • 3/4 cup (5 1/4 ounces) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts , toasted and coarsely chopped (optional)
  • 2 teaspoons granulated sugar
INSTRUCTIONS
  • 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl.
  • 2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid).
  • 3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.
  • 4. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.
  • 5. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.

TECHNIQUE

  • DO THE RIPE THING

    Don’t even think of making banana bread with anything less than very ripe, heavily speckled fruit—unless you’re fine with a bland loaf. As bananas ripen, their starch converts to sugar at an exponential rate. In lab tests, we found heavily speckled bananas had nearly three times the amount of fructose (the sweetest of the sugars in fruit) than less spotty bananas. (The exact percentage will vary from fruit to fruit.) But the impact of ripeness only goes so far: We found little difference in sweetness between loaves baked with completely black bananas and those made with heavily speckled ones.

  • SIL_Banana_LightlySpotted_htc.jpgTOO SOON
    1.8% FRUCTOSE
    A lightly speckled banana has only a little fructose, the sweetest sugar in fruit.
  • SIL_Banana_HeavilySpotted_htc.jpgJUST RIGHT
    5.3% FRUCTOSE
    A heavily speckled banana has a lot more fructose.

TECHNIQUE

  • WHO KNEW? BANANAS HAVE JUICE

    Typical banana bread contains just three pieces of fruit. Here’s how we upped the number to five without turning the loaf into pudding.

  • STP_BananaBread_018_htc.jpg1. EXTRACT JUICEMicrowaving ripe bananas for 5 minutes causes them to release “juice.”
  • STP_BananaBread_031_htc.jpg2. STRAIN IT OUTAfter straining the bananas, you should have 1/2 to 3/4 cup of liquid to work with.
  • STP_BananaBread_036_htc.jpg3. REDUCE THE JUICEReducing the banana liquid yields a concentrated liquor, intensifying flavor without making the loaf wet.

TECHNIQUE

  • SHINGLE YOUR LOAF

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    Layering thin banana slices on either side of the loaf adds even more banana flavor to our bread (and brings the total number of bananas in the recipe to six). To ensure an even rise, leave a 1½-inch-wide space down the center.

 

Pumpkin Graham Bread

We had some leftover graham flour in our cupboards – back from when Andrew made his own graham crackers (delicious!), so when I saw one of my favorite food blogs post this bread, I had to give it a try. Plus one look at Ashley’s beautiful photos of this treat, and you’ll be scouring your pantry for the ingredients too! I actually think I prefer this pumpkin bread to my previous one, primarily because it has a heartier texture and flavor. The chocolate chip pumpkin bread is awesome too, but with all the white flour it feels a bit processed at times. Either though are an excellent choice!

Pumpkin Graham Bread

Not Without Salt

¾ cup all-purpose flour
¾ cup Graham flour (whole wheat flour could be substituted)
¾ teaspoon kosher salt
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon fresh ground nutmeg
1 teaspoon cinnamon
pinch white pepper (optional)
1 cup pumpkin puree
½ cup olive oil (or other neutral oil)
2 eggs, lightly beaten
2 tablespoons honey
¼ cup water
¼ cup seeds/nuts (I used sliced almonds and sunflower seeds but you could use anything really)

Preheat your oven to 350*F and butter a loaf pan.
In a bowl combine the flours, salt, brown sugar, baking soda and spices with a whisk.
In another bowl mix the pumpkin, oil, eggs, honey and water. Add the wet mixture to the dry and stir to combine.
Scrape batter into prepared loaf pan and top with seeds, nuts and a sprinkling of turbinado sugar (regular sugar is fine). Bake about 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Turn out of the pan and let cool on a wire rack.

Pumpkin Chocolate Chip Bread

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Can’t believe I haven’t posted these yet. Each year they are a
favorite! One of the blogs I like to follow, Beautiful Frugal Life,
just reposted them so I had to make them again at our house. Andrew
and I don’t believe in eating pumpkin bread without chocolate chips,
so I always toss a big full bag into the batter before baking. Yum!!!

Pumpkin Chocolate Chip Bread

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil (I used coconut oil)
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three
7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and
sugar until well blended. In a separate bowl, whisk together the
flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir
the dry ingredients into the pumpkin mixture until just blended. Pour
into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when
toothpick inserted in center comes out clean.

Michelle’s Garlic Cheese Roll Up

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One day, when Andrew was out of town and Timmy was but a wee one, our
dear neighbors brought me dinner. And included was this delicious
cheesey garlicly bread that Michelle made. I couldn’t stop eating it
– nor could I stop thinking about it. Since then, I’ve had Michelle’s
help to try to recreate this delicious masterpiece. Now she lives far
away, but after a few tries, I think I’ve got it! This is a great
bread to go along with soup and pasta!

Start with the American Sandwich Bread dough. After the first rise,
roll the dough out as thin as possible in a square shape. Lather the
surface with room temperature butter and then any combination of salt with
garlic powder, garlic salt, or fresh garlic. Cover with a generous
amount of grated fresh parmesean cheese. Roll up the dough, into a
cylinder shape and place on a baking sheet. Flatten out the roll with
your hands and cover with plastic wrap for 45 minutes to rise again.
Brush with more butter, dust with salt, and more cheese. Bake at 350
for about 30-45 minutes, until golden brown and hollow sounding when
tapped.

American Sandwich Bread

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I’ve recently fallen in love with making my own bread.  This is partially because the long list of ingredients in store bought bread disturbs me.  What are all of those things?  And the loaves with simply flour, salt, milk and honey are ridiculously expensive.  I also started noticing my neighbor and friend, Michelle, who was always making delicious breads for our bible study.  She also introduced me a few months ago to my first loaf making experience. Thus started my interest in figuring out whether bread making was something I wanted to take on …. after reviewing my cooking bible (ie, new best recipes), I read about using the kitchen aid standing mixer for kneading the dough.  What a great idea!  In fact, NBR suggests using the kitchen aid over hand kneading, because of the temptation for adding too much extra flour when hand kneading the dough.  So today, I took a big plunge – pulled out the dough hook for my kitchen aid, and got to baking some bread!  I was surprised to find that it didn’t take all day long as I has expected (only 2 hours) and the amount of effort was minimal at best.  And, the outcome was really tasty!  I will definitely be making more bread like this!  Plus it makes your house smell yummy.

American Sandwich Bread

New Best Recipes

3 3/4 cups unbleached all purpose flour, plus extra for dusting the work surface
2 tsp salt
1 cup warm whole milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
2 tbsp melted butter, unsalted
3 tbsp honey
1 envelope (about 2 1/4 tsp) instant yeast

1.  Adjust an oven rack to the lowest position and heat oven to 200 degrees.  Once the oven temperature reaches 200, maintain the heat for 10 minutes and then turn the oven off.

2.  Mix 3  1/2 cups of flour and the salt in the bowl of a standing mixer fitted with the dough hook.  Mix the milk, water, butter, honey, and yeast in a 4 cup liquid measuring cup.  Turn the machine to low and slowly add the liquid.  When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three time to scrape dough from the hook, if necessary, about 10 minutes.  (after 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add the remaining flour, 1 tbsp at a time and up to 1/4 cup total, until the dough is no longer sticky).  Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.

3.  Place the dough in a very lightly oiled large bowl; rubbing the dough around the bowl to coat lightly.  Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40-50 minutes.

4.  Gently press the dough into an 8 inch square that measures 1 inch thick.  Starting with the side farthest away from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.  Turn the dough seam side up and pinch it closed.  Place the dough seam side down in a greased 9 by 5 inch loaf pan and press it gently so it touches all four sides of the pan.  Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.

5.  Keep one oven rack at lowest position and place the other at the middle position, then heat the oven to 350 degrees.  Place an empty baking pan on the bottom rack.  Bring 2 cups of water to a boil in a small saucepan.  Pour the boiling water into the empty pan on the bottom rack and set the loaf on the middle rack.  Bake until an instant read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees, 40-50 minutes.  Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.  Slice and serve.