Macaroni Grill Rosemary Bread

I love the Macaroni Grill, the bread there is amazing.  The last time I went I think I ate two loafs myself!!  It's that good!!  I found this recipe at melskitchencafe.com so I had to try it!!  Everybody loved it.  My kids told me it was better then the Macaroni Grills...

Macaroni Grill Rosemary Bread
*Makes 2 loaves
INGREDIENTS:
1 tablespoon instant yeast or 1 1/2 tablespoons active dry yeast
1 tablespoon sugar
1 1/2 cups warm water
2 3/4 – 4 cups all-purpose flour
1 1/2 teaspoon salt
1 1/2 tablespoons dried rosemary, chopped and divided
2 tablespoons butter, melted
Coarse salt for sprinkling
DIRECTIONS:
In a large bowl (or the bowl of an electric stand mixer if you have one), combine the yeast, sugar and water. If using active dry yeast, let the mixture stand until foaming and bubbly, about 5 minutes. If using instant yeast, proceed with the recipe. Add two cups of the flour, salt and 1 tablespoon of the chopped rosemary. Mix. Continue adding flour, gradually, until a soft dough is formed. Judge the dough based on texture and feel versus how much actual flour you’ve had to add based on the recipe. The dough should be slightly tacky to the touch but should hold it’s shape while still being soft and smooth. Knead the dough by hand or with an electric mixer for 4-5 minutes, adding additional flour only if the dough is overly sticky and not clearing the sides of the bowl.
Transfer the dough to a lightly greased bowl and cover with greased plastic wrap. Let the dough rise until doubled in size, approximately 1-2 hours, depending on the warmth of your kitchen. Once doubled, gently deflate the dough and divide in half. Prepare a rimmed baking sheet with parchment paper, a silpat liner or lightly grease with cooking spray. Shape the dough into two smooth, oval shaped loaves and place them on the baking sheet, one on each half of the tray so they have room to rise and bake without touching. Use a brush to slather the melted butter over the top of the loaves. Continue brushing on the butter until it is gone (the loaves will be well-saturated). Sprinkle the remaining chopped rosemary over the top of the loaves, patting down gently to set into the dough, if needed. Cover the loaves with lightly greased plastic wrap and let them rise again until puffy and nearly doubled, about an hour (again, the exact time will depend on temperature so judge the dough by how it looks).
Preheat the oven to 425 degrees. Lightly sprinkle coarse salt over the top of the loaves. Bake the loaves for 18-20 minutes until browned and baked through. Transfer to a cooling rack to cool completely.

Zucchini Bread

I have tried a lot of new  zucchini bread recipes!  This is one of my favorites!!  It has a lot of shredded Zucchini - which is great!  I got this off of Lovin' From the Oven

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup apple sauce
• 1 cup white sugar
• 1 cup brown sugar
• 2 1/2 teaspoons vanilla extract
• 4 cups grated zucchini (peeled or not. Doesn't make much difference.)
• 1 cup chopped walnuts

1. Butter two 8 x 4 inch pans. Preheat oven to 325 degrees F.
2. Mix together the eggs, oil, apple sauce, vanilla, and both sugars in a large bowl.
3. Add flour, salt, baking powder, soda, and cinnamon into the mixture.
4. Gently stir in zucchini and nuts until well combined. Pour batter into prepared pans.
5. Bake for 45-55 minutes, or until toothpick comes out clean.

Freezer Muffins

Another recipe from a Kitchen Kneads class. This class was about preparing certain food, and then freezing it, making it quick to assemble a meal down the road.

These muffins were pretty simple to make, and made for quick and easy breakfast in the morning. There are many variations you can do (see below) or come up with your own.

 

Ingredients:

• 3 cups flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 10 Tbsp unsalted butter, softened (1 1/4 sticks)
• 1 cup sugar
• 2 large eggs
• 1 1/2 cup plain whole milk yogurt

Directions:

• Whisk or sift together flour, baking powder, baking soda, and salt.
• In separate bowl, beat butter and sugar together until fluffy. Add eggs one at a time. Add yogurt.
• Combine wet and dry ingredients.
• Add ** extras before freezing.

**Variations/Extras**

• Blueberry muffins: Add 2 cups fresh blueberries (tossed in 1 Tbsp flour)
• Cranberry-Orange muffins: Add 1 1/2 cup fresh chopped cranberries and 1 tsp grated orange zest.
• Lemon-Poppy Seed muffins: Add 2 1/2 tsp poppy seed and 1 1/2 tsp grated lemon zest
• Cinnamon Streusel: Mix together 1/2 cup coarse sugar, 1/4 cup flour, 1/8 cup quick oats, 1/4 cup butter, and 1 1/2 tsp cinnamon. mix with fork, and sprinkle over muffins. (I did this one, and think that the batter may need a little cinnamon as well. That way not all the flavor is just on the top)

To freeze:

• Spray muffin tin with cooking spray or use silicone cups.
• Fill each muffin cup 2/3rds full
• Wrap tightly in plastic wrap and freeze. Once the batter is completely frozen, remove from pan and store in large ziplock freezer bag.

To bake:

• Adjust over rack to lower middle position.
• Spray muffin tin with cooking spray or line cups with muffin papers.
• Place frozen batter into each cup.
• Bake @ 350 for 15-20 minutes or til done.

Lemon Pull-Aparts

I could have eaten this whole pan, they were so yummy!  The whole family loved them.  the best part besides eating them was that they were so easy to make!!

Lemon Pull-Aparts

Rolls:

• 12 Rhodes dinner rolls, thawed but still cold
• zest of 1 lemon
• 1/2 cup sugar
• 3 Tbsp butter, melted

Glaze:

• 1/2 cup powdered sugar
• 1 Tbsp lemon juice

Directions:

• Cut rolls in half and place in a greased 9×13″ pan. 
• Drizzle with the melted butter. 
• Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled. 
• Sprinkle remaining sugar mixture on top.
• Bake at 350 for about 20-25 minutes. Remove from pan. 
• Combine glaze ingredients. Drizzle over rolls while still warm.

**i cut up more then 12 rolls, maybe 18.

Butterscotch Bubbleloaf

This is something my father in-law loves to make when we go camping (he has a trailer, so that makes it easier). So for our Father's Day celebration for him, I couldn't resist. And it was a hit! It disappeared very quickly. YUM!!

Ingredients:

• 24 Rhodes Dinner Rolls, thawed but still cold
• 1/2 box butterscotch or vanilla pudding mix, non-instant
• 1/2 cup pecans, chopped (optional)
• 1/2 cup brown sugar
• 1/2 cup butter or margarine

Directions: 

• Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed bundt pan, alternately with pecans. Sprinkle any remaining pudding mix over the top.
  

• Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls.  (Be sure to get around the edges)
• Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. 

• Carefully remove wrap. Bake at 350°F for 15-20 minutes. Then cover with foil and cook another 15 minutes. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Kneaders Chunky Cinnamon French Toast

Have you ever been to Kneaders?  They have the best french toast.  I love it!  If there was one up in the valley I would be in trouble!  Whenever i go to Park City this is my breakfast of choice.  When I saw this receipe on Sisters Cafe I had to give it a try. 

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices - you could use any store bought cinnamon swirl bread.  I used monkey bread that I found on the crap cart at Wal Mart.  (you know the cart with all the day old stuff)

8 eggs

3 cups milk

1 Tablespoon brown sugar

3/4 teaspoon salt

1 Tablespoon vanilla

2 Tablespoons butter

Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour (I think an hour is plenty, and I didn’t need all the egg mixture). Bake 45-50 minutes at 350 degrees. Serves 8.

Kneaders Caramel Syrup

1 cup brown sugar

1 cup creme (I asked the worker at Kneaders, and he confirmed that this is heavy whipping cream.)

1 cup light Karo syrup

Blend together and heat on stove top until sugar is smooth. Serve warm

I made it for dinner and then we had the left overs for breakfast!!  So good!!

Cinnamon Sugar Pull-Apart Bread

I found this recipe on Joy the Baker  We loved it!  My kids want me to make it again!!  I could have eaten the whole loaf by myself!!

Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

Open-faced Apricot Turkey Sandwiches

I went to a cooking class at Kitchen Kneads for "Well Balanced Cooking" and got a bunch of wonderful, delicious, healthy recipes. Can't wait to share them.

First off, this turkey sandwich. You may think it doesn't sound very good at first, (hey, I didn't) but it is AWESOME! Like a 'healthier' grilled cheese. Mmmmmmm! The apricot on top, is magical. Not even joking. Easy and quick to make.

• 4 slices of bread (preferably whole-grain)
• Extra virgin olive oil
• Provolone or low-fat mozzarella in 1-2 oz slices
• sliced turkey
• baby spinach
• apricot preserves

Directions:

• Preheat oven to 400.
• Arrange slices of bread on a cookie sheet and brush each with olive oil. (I cut mine in half to begin with... but you don't have to.)
• Top with spinach, 2 slices of turkey, and cheese.

• Toast in oven for approx 5-7 min, or until bread is slightly crisp and cheese is melted and bubbly.
• Remove from oven. Top each sandwich with about 2 tsp apricot preserves, spreading over hot cheese. 
• Serve warm.
• Eat up!

Breadsticks

This is from my friend Brandi. I've made these often. They are pretty easy, and I usually have all the ingredients at a given time.

What to do:
1 Tbsp (1 packet) yeast, rapid rise
1 1/2 C warm water
Mix.
Add:
2 Tbsp sugar
1/2 tsp salt
3 1/2 C flour

Knead 3 minutes. Let rise 10 min.

Make topping:
1/4 C butter
1/4 C Parmesan cheese (from shaker)
1/4 C Mayo

Roll dough flat onto cookie sheet.
Spread topping.
Cut with pizza cutter.
Let rise again.

Bake @ 350, 20-25 min or til golden brown.
Sprinkle with garlic salt and parsley.

Eat up!

Bone Chillin' Breadsticks

These turned out so cute and they were super easy! Cute for any party!

Go Here: ksl.com - Bone Chillin' Breadsticks

Banana Bread w/Frosting

I'm putting this in the cake section too, cuz it's so good it belongs in both. :)
Most people react "banana bread with frosting????" Oh but you won't be disappointed! This is so yummy and the bread is so light and fluffy.

Ingredients
(This makes 2 loaves)

• 2 C sugar
• 1 C Shortening or Butter
• 3 C Flour
• 2 tsp Baking Powder
• 6 Ripe Bananas
• 4 Eggs
• 1 tsp vanilla
• 1 C Choc Chips (optional)
• 1 C Nuts (optional)

Beat sugar and eggs together first. Then add everything else.
Bake at 350 for 45-50 minutes. (or til done)

Frosting

• 3/4 C Margarine or Butter
• 1/3 C Cream or  Evap Millk
• 3 tsp vanilla
• 3/4 C Brown Sugar
• 3 1/2 C Powdered Sugar

Heat margarine and brown sugar together until dissolved and mixture bubbles slightly. Blend in cream, pwdr sugar and vanilla. Frost. Top with nuts if you want.