Fool Proof French Bread

3 C. Warm water
2 Tbsp. yeast
2 Tbsp. sugar
2 Tbsp. shortening
1 Tbsp. salt
8 C. white flour
1 egg

Mix all ingredients EXCEPT EGG in stand mixer and let knead 8-10 min.

Divide dough in half

Spread out with fingers on counter until it's the length you want and about 12 inches across. Then roll up length wise. Pinch bottom and end under. Place seam side down on greased pan.

Beat egg until frothy. Then spread over bread. Score top with a knife

Let raise until double in size, about 15 min.

Bake 30 minutes at 350 degrees.

Cinnamon Rolls

I always get rave reviews on this one, so I thought I'd share it. The dough also makes awesome dinner rolls, but I figure as long as you've gone to the work of making it, you may as well make a dessert out of it!

1 T. yeast
1 1/2 C. warm water
2/3 C. sugar
1 1/2 tsp. salt
2/3 C. shortening
2 eggs
1 C. warm mashed potatoes (I prepare a cup of instant potatoes and use that)
7-7 1/2 C. flour

3/4 C. butter (at room temp.)
cinnamon
brown sugar
pecans (optional)
1 1/2 C. powdered sugar
4 oz. cream cheese, sometimes I take it up to 6 oz. (at room temp.)
1/2 tsp. vanilla
1/2 tsp. salt

Dissolve yeast in the warm water. Stir in sugar, salt, shortening, eggs, potatoes, and 4 C. of flour. Mix until smooth. Add enough remaining flour to make a soft dough. Knead for about 5 minutes in an electric mixer. Place in greased bowl, turn to coat dough lightly in oil. Cover with plastic wrap and let rise.

When dough is double in size (1-2 hours), punch down and roll out to about size of large cookie sheet. Melt 1/4 C. margarine and brush onto dough. Sprinkle with cinnamon, brown sugar and pecans. As far as amounts go, I don't measure so I have no idea. Put it on thick though, then add a little more.

Roll up and slice into 1-2" thick rolls. Place on greased cookie sheet and let rise until edges of rolls are all pressing up against each other. (This usually makes 18-24 rolls for me)

Bake at 400 for about 20 minutes. You want them to look brown on top or they'll end up doughy in the middle.

After rolls get out, mix 1/2 C. butter, powdered sugar, cream cheese, vanilla and 1/2 tsp. salt until smooth. Spread on warm (not hot) cinnamon rolls.

Orange Rolls

Sweet roll dough. I use a potato roll recipe that I also use to make cinnamon rolls.

Filling:
1/2 C. melted margarine
1/2 C. sugar
2 T. grated orange peel

Roll out dough and spread with filling. Roll up and slice in one-inch slices (like cinnamon rolls). Place in greased muffin tins. Cover with cloth and let rise 60-90 minutes, or until they fill the muffin cups and rise above the edges. Bake at 400 degrees for 10-12 minutes. Makes about 2 dozen.

Gingerbread Waffles

What can I say, you get to make a meal out of a dessert. It's truly dessert4dinner and my whole family loved these.

1/4 C. butter melted
1/2 C. brown sugar
1/2 C. light molasses
2 eggs
1 C. milk
2 C. flour
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. allspice
1/2 tsp. salt

Mix together. Cook on hot waffle iron and top with sliced bananas and whipped cream.

This made about 8-9 small round waffles. For my family of 5, I'd probably make 50% more next time.

Super Yum Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
grated lemon rind (optional and wonderful)


1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups nearly to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Naan

Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

Directions
1.In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2.Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.During the second rising, preheat grill to high heat.
4.At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

*To Make Stuffed Naan: In Step 7, roll the dough balls into a circle and place 1 tablespoon of your stuffing of choice in the middle. Fold the dough in half and roll out into an oblong shape. Proceed with the recipe.

Mix some ground nuts (almonds, cashews, raisins) with some chopped raisins or dried or candied cherries, a little sugar, some powdered milk and a little water. Stuff the naan, roll out and garnish with some more nuts and raisins or dried cherries.


*Naan is sometimes made without yeast, using baking powder instead. This is faster and easier too. Simply eliminate the yeast and the initial proofing. Sift 2 teaspoons of baking powder into the dry ingredients. Beat the wet ingredients together. Mix wet and dry to form a dough. Proceed with the recipe, eliminating the second rising after portioning the dough.

Pumpkin pancakes with apple cider syrup

I got this from Studio 5. It was a perfect (easy, quick and yummy) Halloween dinner and will be a new tradition in our house. Would be great for any breakfast too. Get the syrup started first so it'll be ready in time.


SYRUP

Ingredients:
1 ½ c. apple cider or juice
1 c. packed brown sugar
1 c. corn syrup
4 T. butter or margarine
1 t. lemon juice
¼ t. ground cinnamon
¼ t. ground nutmeg

Method:
In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for a few minutes before serving.


PANCAKES

Ingredients:
2 c. all-purpose flour
2 T. sugar
4 t. baking powder
1 t. salt
1 t. ground cinnamon
4 eggs, separated
2 c. milk
1 c. canned pumpkin
4 T. canola oil

Method:
For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
Pour batter by ¼ cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with apple cider syrup. Garnish with whipped cream and sprinkle with nutmeg, if desired.

Pizza Crust

2 1/2 - 3 1/2 C. flour
1 Tbsp. yeast
1 tsp. salt
2-3 Tbsp. sugar
2 Tbsp. oil
1 C. hot water

Combine yeast, salt, sugar and 1 C. flour. Add water and oil. Mix and let rest about 5 min. Add remaining flour while mixing until a nice dough forms. Should be elastic but not too sticky. Knead in stand mixer for 3-5 minutes.

Cover and let rise at least 30 minutes. Roll out and make pizza or breadsticks.

Makes 1 large pizza. Bake at 425 for 15-20 min., until dark golden brown.