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The key to these Christmas Morning Cinnamon Rolls is Bridgford Frozen White Ready Dough. You will find them in the frozen food section of any major grocery store. You get 3 loafs per package, depending on how many people we will be having for Christmas Brunch we usually end up using two loafs to make enough Easy Cinnamon Rolls. The Bridgford bread is stored in your freezer and it does take awhile (at least a couple of hours) to thaw. You can use the microwave but the rolls tend to come out better if you don�t. We usually take the package out in the morning and let them defrost in the refrigerator all day. This is a make ahead food for us. We make them before we go to bed on Christmas Eve and then bake them in the morning (more on that later.) Ingredients : 1 Loaf Bridgford Frozen White Bread 1 Stick Butter (softened) 1 Cup Brown Sugar Cinnamon (to taste) 3/4 Cup Whipping Cream Instructions : Defrost a loaf of bread. Roll dough out until flat. Generously cover rolled out dough wi...

This orange cranberry bread is incredibly moist, dense, and full of orange and cranberry in every bite. It�s even topped with a sweet orange glaze that puts it over the top. We think it�s the best orange cranberry bread around! This moist, orange cranberry bread is sweet, a little tart, and wonderfully dense. It�s the perfect dessert for any holiday dinner table. Of course we�re also partial to our apple crisp and cherry crisp, too! Ingredients : Bread 2 Cups All-Purpose Flour 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1 Cup Granulated Sugar 1 Tablespoon Orange Zest 1/2 Cup Buttermilk 1/2 Cup Canola or Vegetable OIl 1/2 Cup Orange Juice 2 Large Eggs 1 Teaspoon Vanilla 1 1/2 Cups Fresh Cranberries Glaze 1 Cup Powdered Sugar 2-3 Tablespoons Orange Juice Instructions : Bread Preheat the oven to 350 degrees, and grease a 9 x 5 - inch loaf pan.  In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside. In a separate small bowl, use a spoon to mi...

The easiest bread recipe I've created to date, and it's very versatile in that you can substitute the herbs, i.e. instead of rosemary, use thyme, fennel seeds, etc... Yield: 1 round loaf Prep: 10 Mins. 1st rise: 9-12 Hrs. 2nd rise: 1-1/2 Hrs. INGREDIENTS: Wet: 1-1/2 cups warm water 1/2 teaspoon active/rapid dry yeast (not regular) 1 TB amber agave (or honey) Dry: 3 cups all-purpose flour 2 teaspoons dried rosemary (not ground) 1-1/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper --1 TB melted butter, (to brush top while hot out of oven) METHOD: Note: I proof my bread (let it rise) in the oven, no heat ~ A must in Alaska as this method provides for more of a consistent, non-draft environment. Turn on pilot light in oven (no heat). In a 2-cup glass-measuring cup, measure the warm water. Add the active/rapid yeast and agave, and stir to combine; set aside. In a medium bowl, add the flour, salt, and pepper; whisk to evenly incorporate.   Add the wet mixture  and...

It's terrific how these pickled red onions become so crispy while being refrigerated in this flavorful brine giving you a delicious sweet-salty vib... Servings: 4 Prep: 10 Mins. Toast bread cubes: 12 Mins. Let stand: 10 Mins. Sourdough Baguette (recipe) INGREDIENTS Panzanella: 2 cups cubed sourdough baguette (measure after cubing) 2 cups chopped tomatoes (measure after chopping) 1/2 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 1/4 cup sliced pickled red onions 2 tablespoons thinly sliced fresh basil leaves 1/4 teaspoon freshly ground black pepper Final addition: 1 avocado, cut into 1/2" cubes METHOD Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes. Pickled Red Onions (recipe) Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to dra...

Oh, the aroma of freshly baked bread loaves!!!!! These sourdough twisted baguettes are absolutely divine... Yield: 2 twisted baguettes Prep: 15 - 20 Mins. Rising: (Appx 2 - 2-1/2 hrs total) Bake: 20 Mins. INGREDIENTS 1 cup lukewarm water 1 cup sourdough starter , unfed 2-1/4 cups all-purpose flour, divided 1 teaspoon kosher salt 1 teaspoon honey 2 teaspoons instant yeast --1 egg lightly beaten with 1 tablespoon water, for glaze METHOD In the bowl of the stand mixer fitted with the dough hook, combine water, starter, and 1-1/4 cups of flour, mixing until smooth. Mix in the salt, honey, and instant yeast, then the additional 1 cup of flour. Mix until dough pulls away from the sides of the bowl, On low (#2), let machine knead the dough for 7 minutes in the stand mixer. Transfer dough to a oiled bowl (also, oil top of dough ball) to rise, covered with plastic wrap, for about 1 to 1-1/2 hours, or until doubled in size. Gently deflate dough, and divide it into four pieces. Knead each slightl...

My sister's family has an annual tradition in their neighborhood called Donuts in the Driveway that started around 2007. They invite neighbors, family, and friends on a designated fall evening to come to their home for freshly cooked doughnuts, a variety of glazes and toppings, apple cider, and and lots of time to visit. The event started out small, but has grown to be a fairly large event. This year we cooked around 900 donuts for about 300 people. Donuts in the Driveway has become a beloved tradition for me even though it isn't even in my neighborhood. To make this event less stressful, my sister buys the donut dough from her local grocery store bakery and has friends and children roll out and cut the dough. This year, however, I decided to mix things up by making homemade cake donuts in addition to the hundreds of raised donuts that we typically make. It's something I've never tried before. But I'm pleased to say that the cake donuts were a big hit! I'll be m...

This is a 1-hour initial rise ~ No stand-mixer required: The longer the initial dough ball rise, the stronger the sourdough flavor becomes (e.g., 1-hour vs a 9-12 hour rise time)... Yield: (1 loaf) Prep: 7 Mins. Total rising time: 1-2 hours Bake: 35 Mins. INGREDIENTS Proof: 1-1/2 cups lukewarm water 1 teaspoon active yeast (not rapid or instant) 1 tablespoon light agave (or honey) Sponge: 1/2 cup ripe (fed) sourdough starter Dry: 2 cups All-Purpose Flour 1 -1/2 cups Whole-Wheat Flour (I use King Arthur) 1-1/4 teaspoons kosher salt --2 teaspoons Mazola oil (For top and bottom of dough ball, so it doesn't stick or form crust while rising) --2 tablespoons unsalted butter, melted (For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust) METHOD Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes. Meanwhile, in a medium glass/plastic bowl, add the flours, kosher...

This is a 9-hour initial rise ~ No stand-mixer required: The longer the initial dough ball rise, the stronger the sourdough flavor becomes (e.g., 1-hour vs a 9-12 hour rise time)... Yield: (1 loaf) Prep: 7 Mins. Total rising time: 9-12 hours Bake 35 Mins. INGREDIENTS   Proof: 1-1/2 cups lukewarm water 1 teaspoon active yeast (not rapid or instant) 1 tablespoon light agave (or honey) Sponge: 1/2 cup ripe (fed) sourdough starter Dry: 3-1/2 cups All-Purpose Flour 1-1/2 teaspoons kosher salt --2 teaspoons Mazola oil (For top and bottom of dough ball, so it doesn't stick or form crust while rising) --2 tablespoons unsalted butter, melted (For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust) METHOD Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes. Meanwhile, in a medium glass/plastic bowl, add the flour, kosher salt, and sponge. Once the yeast mixture has...

A quick 5-minute no-knead dough to prepare the night before, then easy to roll out and add swirl filling upon waking the next morning to enjoy throughout the day... Yield: (1 loaf) O/N Prep: 5 Mins./Overnight rise time: 9 -12 hours Next Morning Prep: Roll/Add Spiral Filling: 10 Mins. 2nd Rise 1 Hr. Bake 35 to 40 Mins. INGREDIENTS 3 cups all-purpose flour 1/2 cup granulated sugar 1 teaspoon active yeast (not rapid or instant) 1-1/2 teaspoons kosher salt 1-1/2 cups slightly warm water (tepid) --2 teaspoons Mazola oil (For top and bottom of dough ball so it doesn't stick or form crust while rising in bowl) Swirl filling 2 teaspoons ground cinnamon 1/2 cup raisins Brushing top 2 tablespoons unsalted butter, melted METHOD Add flour and sugar to a medium-size bowl. Add yeast and kosher salt and stir thoroughly. Add barely warm (tepid) water, then stir thoroughly. The dough will look rough and shaggy. Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough stic...

REVISED RECIPE to make "CARAWAY BREAD," as follows: An easy 5-minute no-knead dough to prepare the night before, then quick to prepare upon waking the next morning to enjoy throughout the day... Yields: (1 loaf) Prep: 5 Mins. Total rising time: 9 -12 hours Bake 45 to 50 Mins. INGREDIENTS 3 cups all-purpose flour 1 teaspoon active yeast (not rapid or instant) 1-1/2 teaspoons kosher salt 1-1/2 cups slightly warm water (tepid) 1-1/2 tablespoons caraway seeds --2 teaspoons olive oil (For top and bottom of dough ball so it doesn't stick or form crust while rising) --Dutch oven (should be at least 4 quarts in size) with its lid. Note: (Do not oil Dutch Oven, bread will not stick while baking). METHOD Add flour to bowl. Add yeast and sea salt and stir thoroughly. Add barely warm (tepid) water and caraway seeds, then stir thoroughly. The dough will look rough and shaggy. Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough sticking to them); turn do...

This is truly an amazing biscuit recipe!  Em made these for us.  Follow the instructions carefully for best results.  Use for biscuits and gravy, for strawberry shortcake, or to accompany soup. 2 cups flour 4 tsp. baking powder 3 T. sugar 1/2 tsp. salt 1/2 tsp. cream of tarter 1/2 cup butter, chilled and grated 3/4 cup milk, room temperature Preheat the oven to 475�. Mix the dry ingredients.  Cut in the grated butter shreds until the mixture looks like coarse crumbs.  Gently stir in the milk until just mixed.  Do not overmix!! The biscuits won't rise as much.  Pat out on a floured surface to a 3/4" thickness.  Cut out in 2 1/2" rounds.  Place on a slightly greased pan and bake at 475� for 8 minutes. 

The pumpkin here in China looks much like butternut squash, and really it's all the same family.  I've made these muffins many times because they go together quickly and the ingredients are easy to get here, besides being super yummy! 4 eggs 1 1/2 cups sugar 1 1/2 cups oil 1 3/4 cups cooked, mashed pumpkin 3 cups flour 1 T. cinnamon 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 1-2 cups chocolate chips Beat eggs slightly; add sugar, oil and pumpkin.  Beat. Stir together dry ingredients.  Add to beaten egg mixture and mix until smooth.  Stir in chocolate chips. Fill greased muffin tins 3/4 full.  Sprinkle tops with brown sugar.  Bake at 350�F for 18-20 min.

I first remember my sister-in-law, Rose, making this delectable treat for us.  It's easy to throw together and utterly delicious with pools of melted cheese and bites of chewy sourdough.  Another bonus is it can be made ahead and refrigerated until it's time to bake and serve. 1 large round loaf unsliced sourdough bread 1 lb.(454g) mozzarella or Monterey Jack cheese, sliced 1/2 c. butter or margarine, melted 1/2 cup finely sliced green onion 2-3 tsp. poppy seed Cut bread into 1" slices without cutting through to the bottom crust.  Turn the loaf 1/4 turn and carefully slice again, the other direction, so the whole loaf is cut into 1" squares.  Place on a large piece of foil, and gather the foil up around the loaf to help hold everything together.  Insert sliced cheese into every cut, both directions. Combine melted butter, onions and poppy seed.  Drizzle over bread. Wrap up completely in foil.  Place on a baking sheet.  Bake at 350�F for 15 min....

I was looking for some easy recipes for baked goods. I've always said that I'm not a baker. I do bake, but it's not my specialty. I ran across a recipe for pretzel bites from King Arthur Flour. The instructions seemed a little daunting, but they are really easy when you understand the steps. I wasn't aware that boiling the dough for about 30 seconds was the way they achieve their golden brown color. I really had fun with this recipe. It's easy and really a quick recipe!  Pretty good for my first time, I think. I love pretzels!  The dough came together quickly and needed no adjustments. I let the dough rest for 30 minutes, while I prepared the water bath.  I had to work quick with the boiling water process, so I didn't get a picture. Sprinkled with Kosher Salt and then baked at 400 degrees for 18 minutes.  They are crunchy on the outside, and soft on the inside. Delicious! Pretzel Bites Dough: 3 cups All-Purpose Flour 1 tablespoon sugar 1 tablespoon soft unsalted...

A wonderful texture and tremendous flavor you're bound to fall in love with... Yield: 1 loaf Bake: 35 to 40 Minutes INGREDIENTS: Sponge: 1/4 cup sour dough starter (straight from frig w/o replenishing) 1 cup AP Flour 1 cup warm water Mix together all the sponge ingredients in a large glass measure, cover with plastic wrap, and let site a minimum of 12 hours before making sour dough bread. Sponge you'll prepare 12 hours prior to making sour dough bread and will leave at room temperature Replenish Starter (replenish, cover and let sit out for 12 hrs, then return to frig): 1 cup warm water 1 cup AP flour Using a wooden spoon and a glass measuring cup, mix together replenish starter ingredients and pour into jar with sour dough starter. Cover and let stand at room temperature 12 hours before refrigerating. Don't forget to replenish your starter after removing a portion for your sponge ~~~~ Sandra's Sour Dough Starter recipe Sour Dough Bread dough: 1 teaspoon instant yeast...

I've been looking for a good bran muffin recipe for a long time now. My mom had a recipe I liked when I was growing up, but it requires bran products that you can't buy in stores anymore. And Provo Bakery has a honey bran muffin recipe that I love, but they won't divulge the recipe. So I was very happy to find this recipe at Mel's Kitchen Cafe . Like my mother's recipe, the batter can be stored in the fridge and baked as needed, which is convenient for a quick breakfast or dinner item once you've made the batter. These muffins are high in fiber, not too sweet, and they have a fairly delicate texture. Plus they are delicious! 4 cups wheat bran flakes or plain wheat bran 2 cups bran buds  ( these look like little pebbles )  or all-bran  ( these look like little twigs )  2 cups boiling water 4 cups buttermilk 8 tablespoons butter, melted 1/2 cup unsweetened applesauce (the original recipe called for this, but I've also used the equivalent amount of mashed over...

I doubled this recipe and baked two loaves of this lemon blueberry bread for the first time today, somewhat of a risk since I'd never tried it before, and I think I'm in love! I love lemon, and this has a ton of lemon flavor, plus the combination of tart and sweet is perfect. The soft texture of the bread is just right. This is definitely not the last time I will make this sweet bread. I found this recipe on the Glorious Treats blog . 1 and 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/3 cup unsalted butter, melted 1 cup sugar 2 eggs 1/2 teaspoon vanilla extract 2 teaspoons fresh grated lemon zest 2 tablespoons fresh lemon juice 1/2 cup milk 1 cup fresh or frozen blueberries (I used fresh) 1 tablespoon all-purpose flour Lemon glaze 2 tablespons butter, melted 1/2 cup powdered sugar 2 tablespoons fresh lemon juice 1/2 teaspoon vanilla extract Preheat oven to 350 degrees and line a 9"x 5" loaf pan with parchment paper (or lightly grease with but...

Confession: for most of my family Thanksgivings, we've mainly used commercial stuffing with a few extra things added to it (water chestnuts, sausage, etc.). And I further admit that I've even thought I liked stuffing. But after trying this homemade stuffing from a recipe given to me by my friend Rachel, I can never go back. I couldn't even wait for the Thanksgiving meal to try this because it looked so good. It is heavenly! I'm thrilled that this recipe makes a large batch so that we have leftovers for multiple days. 12 tablespoons butter 2 � cups finely chopped yellow onion 3 tart apples (Jonathans are good), cored and chunked, do not peel 1 pound lightly seasoned bulk breakfast sausage (sage is best) 3 cups coarsely crumbled cornbread (homemade is best) 3 cups coarsely crumbled whole wheat bread 3 cups coarsely crumbled white bread (French or homemade preferred) 2 teaspoons dried thyme 1 teaspoon dried sage Salt and pepper to taste � cup chopped Italian parsley 1 � cu...

OMGoodness!! My favorite soup creation to date! A culmination of ingredients I had on hand today, and usually do most days, so I'll be able to remake this delectable delight quite often... Prep: 15 Mins. Cook: 30 Mins. Servings: (4) INGREDIENTS 1 slice center-cut bacon, cut crosswise into 1/2" pieces (or 1 TB olive oil) 1 medium yellow onion, diced 1 cup sliced celery 1 red bell pepper, diced 1 garlic clove, minced 1 (15-oz can) pure pumpkin puree (not pumpkin pie mix),,,(or 2 cups pureed squash, just puree 1st) 1 (14-oz can) fat-free low-sodium chicken broth (or veggie broth) 1 cup filtered water (or more to reach your desired soup consistency)...or 1 cup quality white wine) 2 teaspoons fireweed honey 1 teaspoon yellow curry powder 2 teaspoons Worcestershire 1 teaspoon paprika 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper --2 cups baby spinach leaves, obvious stems removed, roughly chopped --1 tablespoon cold, unsalted butter, cut into quarters METHOD In 3-quart...

Its crisp-crunchy crust, perfect center and phenomenal flavor makes this French Bread the only recipe you'll ever end up using! That glistening crust is from the egg whites, not oil = healthier bonus... Yields: (1 Loaf) Prep 20 Mins. 1st Rise Dough: 30 Mins. Rolling: 10 Mins. 2nd Rise Loaf: 40 Mins. Bake 40 Mins. Cool Loaf: 20 Mins. INGREDIENTS 1 cup warm water 3 teaspoons active dry yeast 1 teaspoon granulated sugar 1 tablespoon olive oil, plus 1/2 teaspoon more for oiling bowl 2-1/2 cups all-purpose flour 1 teaspoon table salt --1 large egg, white only METHOD In the bowl of a stand mixer, add warm water, yeast, and sugar. Let proof/bloom for 10 minutes. Add 2 tablespoons olive oil, flour and salt, and use the dough hook on low speed to beat until well blended. Increase the speed to medium, the let the stand mixer knead the dough about 8 to 10 minutes total. Shape into a ball. Wipe a large bowl with 1/2 teaspoon olive oil, place dough in the bowl, and turn once to ensure dough is ...