Swirl Bread/Stuffed French Toast

I love to make Swirl Bread.  I haven't made it for a while so when I made the cherry braid I used half the dough and cream cheese mixture to make this.  Some times I use cinnamon and sugar too. 

 The Swirl Bread is good just plain but it is wonderful and Stuffed French Toast.

I use half the dough from the the cherry braid and roll it out next to a bread pan so I don't make it to long.  You can roll it out and much the other way as you want but I would let it be kind of thick it is easier to roll and bakes a little easier.  When it is all rolled out spread half the cream cheese mixture from the Cherry Braid on it which is:
1 can Cherry Pie Filling
1 (8oz) cream cheese
1/2 cup powdered sugar
Mixed together.  You can also use:
Cinnamon and Sugar
Cream Cheese
Mixed together.  Both are so good.
When it is all spread out roll up the dough and put seam side down in the greased bread pan.  Bake at 350 for 35-40 minutes.  You will need to kinda check it and make sure it is baked all the way through.

If it is not all gone in the next day or two make Stuffed French Toast out of it.  Just like you always make your French Toast.  It comes apart very easy so just squish it back together and by the time it is cooked it is back together again.  Sprinkle with powder sugar and enjoy!

Cherry Braid

I make this every year for Christmas morning.  It is one of Matt's mom's recipes.  I made it a few days ago for a little breakfast we went too.

I use the the bread recipe that I use for everything else.  It makes enough for two loaves.  Then I let it rise.  When it has risen I take half of the dough and roll it out to about a quarter inch oval.

1 can Cherry Pie Filling
1 (8 oz) Cream Cheese (softened)
1/2 cup powdered sugar

Mix the cream cheese and sugar together until smooth then all the pie filling until it is all well mixed.  Pour half the mixture down the center of the dough and leave about three or four inches on the sides.  Use a pizza cutter to cut strips up and down both sides then braid the dough.  Seal the ends.  I usually have to cut some dough off the end so there is not to much on the ends.

Pour some icing over the top.

A little butter
A little milk
and Powder sugar

Mix together until the right taste and consistency.

Raspberry Rolls

I had these the other day when I was at Aunt Karma's.  She got this recipe from Miranda.  They are just a little bit addicting.  I couldn't wait to make them when I got home.  I had to send a pan full to work with Matt so I wouldn't sit home and eat them by myself.

For the dough I used the Quick and Easy White Bread recipe (click on the link for the recipe).  Aunt Karma uses Grandma Bonnie's Cherry-Go-Round dough recipe that is in the cook book (which is also the dough recipe Grandma used for her cinnamon rolls).

2 cans Raspberry Pie Filling
Sugar

After you mix the dough let it rise in a bowl for a few hours.  Then divide the dough in two and roll out the first batch like you are making cinnamon rolls.  Spread one can of Raspberry pie filling over entire surface of dough.  Then sprinkle generously with sugar and mix with pie filling.
Now the messy part.  Roll up the dough like cinnamon rolls, it will be messy but just keep as much filling in as possible and keep rolling. When it is all rolled up cut into about 1-1 1/2 inch sections place in a buttered pan or a pan lined with parchment paper, scrape all the extra filling that fell out while you were doing your rolling and spread over rolls.  Let rise for another few hours or until it fills the pan.  Repeat with remaining dough.  Bake at 425 for 25 minutes.  Keep a close eye on them you may have to adjust you oven and time.  Cool for about 30 minutes then dump out of pan.
I just used a basic Cream Cheese Frosting, but a easy powder sugar glaze would be good too.

Quick and Easy White Bread

I got this recipe from my friend Jana also.  It is a very simple recipe but very good.  I use it for lots more than just loafs of bread.  I make braids and rolls with it as well.

2 Tablespoons yeast
1/2 cup warm water
2 cups HOT water
3 Tablespoons sugar
1 Tablespoon salt
5 Tablespoons oil
6 cups flour, divided

Put yeast in the 1/2 cup warm water and let sit.  Mix together the Hot water, sugar, salt, oil and 3 cups of the flour in a mixer.  Mix with whips until dough is smooth.  Pour in the yeast and rest of the flour and replace the whip for the dough hook.  Turn mixer on and add more flour if needed.  The dough should "clean" your bowl.  And let it knead the dough for about 10 minutes.
Meanwhile, grease 2 bread pans.  When the dough is finished kneading separate into 2 loaves and work it into a loaf.  Place each loaf in a pan and cover with a dish towel and let rise for 30 minutes.
Preheat oven to 350.  Place loaves in oven and cook for about 35-40 minutes or until the tops are golden brown.  Remove from the oven and butter the top while still warm.

Corn Bread

I haven't posted anything for so long!  I make this all the time with chili.  The boys love it.  I got it from Gina.  It is a sweet corn bread and so delicious.

1 2/3 cup flour
1/3 cup corn meal
1/2 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
Mix altogether and add
1/3 cup oil
2 eggs
1 cup milk

Bake at 400 for 20-25 minutes.

I usually double this and put it in my large cast iron pan.  If I don't double it I just put it in my smaller one.  You can also put it in a 8x8 pan.

Whole Wheat Flax Tortillas

These tortillas are from Mandi. She served them with the crock pot chicken recipe.

5 1/2 cups wheat flour plus 2 Tablespoons
1/2 cup ground flaxseed
1/2 teaspoon baking powder
2 Tablespoons seasoning (garlic, sage, chili powder, etc.)
1 1/2 teaspoon sea salt
6 Tablespoons olive oil
2 cups warm water

Mix dry ingredients then add wet ingredients. Knead. Let rest 10 minutes. Make small balls, roll out, and cook on griddle.

Double-Strawberry Scones

This is another one I got from Aunt Karma that I wanted to try before I put it on so I could have a picture. But I will just have to add one when I make it. It sounds so good. I think she makes these for Uncle Kent's Seminary kids. I wish I had him as a teacher.

2 1/2 cups flour
2 Tablespoons, sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter, cut into chunks
3/4 cup chopped fresh strawberries
1/2 cup freeze-dried strawberries (optional)
2 Tablespoons snipped basil
2 eggs, lightly beaten
1/2 cup half-and-half or milk
sugar

Preheat oven to 400. In large bowl stir together flour, 2 tablespoons sugar, baking powder and salt. Using a pastry blender or two knives, cut in butter until mixture resembles course crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.
In a medium bowl stir together eggs and half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.
Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.
Brush wedges with additional half-and-half and sprinkle with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.

Lion House Wheat Rolls

These are yummy! They are really light and fluffy, even though they are the majority whole wheat.
2 tsp. active dry yeast
1 1/2 cups warm water
1/2 cup quick rolled oats
2 TBSP molasses
3 TBSP dry milk
1/2 cup all purpose flour or bread flour
3 1/4 cups whole wheat flour
3 TBSP shortening
3/4 tsp salt

Makes 2 dozen rolls

Dissolve yeast and molasses in warm water and let proof until foamy--about 5 minutes. Add remaining ingredients, leave the flour as the last addition. You'll want the dough to be slightly sticky, so make sure to add the flour slowly. You might only need 2-3 cups of whole wheat flour if the dough looks like it's getting too firm. Knead until dough is soft and elastic, about 5 minutes. Place in a bowl sprayed with cooking spray. Cover bowl and let sit in a warm place until dough has doubled in size, or about an hour. Punch down dough and knead lightly. Roll out until dough into a rectangle until dough is about 1/2 inch thin. Cut dough in half length wise, then cut strips using a pizza cutter. Roll strips and place seam side down on a greased cookie sheet. Allow to rise for 30-40 minutes. Bake at 375 degrees for 12-15 minutes.

Bread Sticks

These are so good and soft and delicious! They are supposed to taste like the Olive Garden's bread sticks but I think they may be better.

2 1/4 teaspoons active dry yeast

4 1/4 cups flour

2 Tablespoons butter (softened)

2 Tablespoons sugar

1 teaspoon salt

Topping:

3 Tablespoons butter melted

1/2 teaspoon Kosher Salt

1/4 teaspoon garlic powder

parsley

Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy (about 5 minutes). Add flour, butter, sugar, and salt and 1 1/4 cup plus 2 Tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms (about 5 minutes). Knead the dough by hand on a floured surface until very smooth and soft. Divide into 14-16 balls. Knead each piece slightly and shape into a 7 inch long bread stick. Arrange 2 inches apart on baking sheet. Cover and let rise until almost doubled (about 45 minutes). Bake at 400 for 15 minutes. Mix topping together and brush on baked bread Sticks.

I love to make these when I make soup or they are also great to eat with cheese dip, or by them selves or in a train or in a tree they are great anywhere Sam I am.

Mrs. Vigil's Tortillas

4 Cups Flour
2 Tablespoons lard
2 teaspoons baking powder
salt
Warm Water

Miranda's Biscuits

2 cups flour
1 tsp baking powder
2 tsp sugar
1/2 tsp salt
1 1/3 cup whipping cream
2 tbs butter melted for later


Combine all dry ingredients and mix. Make a well in the center of the flour mixture. Add whipping cream all at once. Using a fork, stir until moistened. Turn dough out onto lightly floured surface. Knead dough gently. Pat dough about 1/2 to 3/4 inch thick. Cut biscuits and place 1 inch apart on a large ungreased cooking sheet. Brush tops with melted butter. Bake in 425 degree oven about 12 minutes or until golden. Serve hot.

These are great! I heard someone say that they like to even have whipped cream and strawberries on them.