Mar 052012

Brie Popovers

This is an ideal appetizer for a wine tasting party. Served with a nice crisp glass of Chardonnay or a Chablis, Brie cheese adds elegance and style to any gathering and is a wonderful and welcomed addition to any table. Try this one with a cranberry sauce on the side as a delightful spread along with slices of apples and pistachio nuts to delight the taste buds.

1/2 Pound Brie Cheese

2 Eggs

1 Cup all purpose flour

1 cup milk

1 teaspoon sugar

1/2 teaspoon salt

cranberry sauce

shelled pistachio nuts and apple slices as garnish

Generously grease a muffin pan and preheat oven to 450 degrees.  With a wire whisk, beat eggs in a medium bowl.  Add in milk, flour, sugar and salt until smooth, without over mixing.  Fill cups 2/3 full and bake at 450 for 5 minutes.

Reduce oven temperature to 350 degrees and bake for 10 minutes, until they look crusty and golden brown.  Pull from the oven and slice the top of each muffin and insert a small slice of brie cheese into the top.  Bake for another 5 minutes and remove from pan and place on a nice serving plate with cranberry sauce in the middle and sprinkle pistachio nuts and slices of apple around the plate to add color and add a nutty flavor to the popovers.

Cinnamon Coffee Cake

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Feb 292012

Cinnamon Coffee Cake

I remember baking this as part of the breads served for our Sunday Brunches along with banana and zucchini breads.  It was, hands down, the favorite and people always asked for refills.  It’s a wonderfully moist coffee cake because of the sour cream.  It also freezes well so consider making a double batch.

2 – 1/2  cups sifted flour

2 – 1/2 teaspoons baking powder

1 cup butter

1 cup sugar

3 eggs

1 teaspoon vanilla

1 cup sour cream

1/2 cup chopped walnuts

1/2 cup firm packed light brown sugar

2 teaspoons cinnamon

Sift flour and baking powder and set aside.  Cream butter and sugar until fluffy, add vanilla and each of the eggs one at a time.  Add sour cream to the mix. Spoon the flour mixture in until well blended.  Pour batter into a well greased baking dish. Mix the brown sugar and cinnamon together and sprinkle on the top. Bake at 350 degrees for 1 hour, cool for 10 minutes.

Cut into 2 inch squares and watch them disappear!

Banana Bread

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Feb 292012

Banana Bread

Making this bread whenever you have ripe banana’s on hand is a must.  Everyone loves this bread and it makes for a tasty treat for the whole family anytime.  I also like making smaller loafs as gifts during the holiday time.

This batch makes a 9 x 5 x 3 loaf.

1 ¾  cups sifted flour

2 teaspoons baking powder

¼ teaspoons baking soda

½ teaspoon salt

1/3 cup softened butter


cup sugar

2 eggs, well beaten

1 cup mashed bananas (approx. 3 bananas)

½ cup chopped walnuts (optional)

Sift together flour, baking powder, baking soda, and salt and set aside.  Cream butter until light, then add sugar and cream together until it appears fluffy.

Add the eggs to butter and sugar mixture and set this aside. Mash bananas.  Next, add flour mixture and bananas, alternating the two, and ending with the flour.  Butter loaf pan and sprinkle lightly with flour.

Bake at 350 degrees for 1 hour. Test for loaf to be done by checking to see if sides have pull away from the pan. Let cool for 10 minutes and remove from pan.

Slice and serve with butter, peanut butter, or your favorite preserves.

Parmesan Bread Sticks

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Feb 222012

I love these bread sticks to compliment just about any dish I make. I usually make a double batch and freeze the rest for those times when you don’t have time to make em fresh. They also make for a great after school snack dipped in warmed spaghetti sauce, warmed and dipped in your favorite sauce.

3/4 Cup Buttermilk

1 Tablespoon sugar

1/2 Teaspoon salt

1 Tablespoon Butter

1 Packet Rapid Rise Yeast (2-1/4 teaspoons)

1/4 Cup warm water (110-115 degrees)

3 Cups flour

1 Tablespoon parsley flakes

2 Tablespoons of parmesan cheese

1 Egg beaten to brush top of each bread stick.

First combine together buttermilk, sugar, salt, and melted butter. Mix Rapid Yeast with warm water and combine it with milk mixture. Mix 1-1/2 cups of flour with the remaining dry ingredients and add to your liquid mixture until smooth. Continue adding flour until dough becomes stiff. Remove from bowl and kneed until smooth and elastic. Place in a greased bowl and let rise for 30 minutes. Punch down. Divide dough into 12 pieces and roll out into bread sticks. Place on ungreased baking sheet about 2 inch apart. Let them rise for 15 minutes. Use egg to brush top and sprinkle with parmesan before baking at 350 for 10 minutes or until golden brown. Serve hot and enjoy with any meal.



Cheese Caraway Bread

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Feb 102012

This is a very moist and delicious bread recipe that my loving sister shared with me when I opened up my Sweet Creations Restaurant in Montana. Of course, if you don’t care for caraway, you can choose to leave it out all together. You can’t beat it fresh out of the oven. It simple just melts in your mouth. I slice it thick and serve it with my homemade soup for something different.  I usually make a double batch because it goes fast. And sometimes I’ll make muffins for after school treats and for those who want a quick snack to take with them.

This is a sticky, gooey batter so you’ll need a heavy duty spoon.  Also be sure to mix your dry and liquid ingredients separately. I also found that it works better to include the shredded cheese as part of the dry ingredients.  And please be sure to share your comments on your experience making this bread. Rock on!

Single Loaf

3 Cups Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp salt

1 tsp Caraway Seed

1-1/2 Sharp Cheddar Cheese, Shredded

2 Eggs

1/4 Cup butter

1/2 Cup Sour Cream

1 cup Buttermilk

Preheat oven to 325. Mix all dry ingredients together including the shredded cheese and set aside. In a larger mixing bowl, combine the liquid ingredients and integrate the dry ingredients one cup at a time into the liquid until sticky and gooey. Bake 1 hour and15 minutes.  For muffins, bake for 50 minutes.

Yummy Cinnamon Twists

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Feb 082012

Cinnamon Twists

Your friends will rave about these. They’re great for a special treat with a fresh cup of coffee along side. Makes 2 Dozen.

6 Cups All purpose flour

½ Cup Sugar

2 packages of rapid rising yeast

1 teaspoon salt

1 Cup milk

½ Cup Water

2/3 Cup butter

2 Eggs

2/3 Cup firmly packed brown sugar

1½ teaspoons ground cinnamon

2/3 Cup Dates (Optional)

2/3 Cup Walnuts (Optional)


1/2  Cup Sifted Powdered Sugar and 1 Tbsp Milk

In a large bowl, combine 1½ cups of the flour with the sugar, yeast packages, and salt. Whisk dry ingredients evenly.  In a pan, heat together milk, water, and ¼ cup of the butter until warm (105 ~ 115 degrees).  Gradually add this mixture to the dry ingredients and using electric mixer on medium speed for 2 minutes.  Add eggs and ½ cup of flour and beat 2 more minutes on high speed. With a spoon, continue to stir in enough flour to make the flour soft enough to knead by hand.  Next, you’ll place the dough on a floured surface and knead for approximately 6 minutes until dough has a smooth consistency.  Cover with a clean dry towel and let rest for 10 minutes.  Punch down the dough roll out to a 24×12 rectangle.

Melt the remaining butter and brush on dough.  Sprinkle the dates and/or walnuts to the dough.  Next sprinkle brown sugar and cinnamon.  Fold the rectangle in half length wise and cut into 24 strips.  Twist each stripe once and lay on a large greased baking sheet.

Heat oven to 375 and bake for 15 minutes or until lightly brown.  Cool on a wire rack and prepare powdered sugar frosting by sifting the powdered sugar and slowly adding milk until frosting is smooth and thick.  With a fork, drizzle frosting diagonally across each cooled cinnamon twist.

Let frosting set before serving and enjoy!