Apple Fritter Muffins

Apple Fritter Muffins really hit the spot!

 Mix Apples, cinnamon, butter together, saute in pan..

 get batter ready ...and icing..

Apple Fritter Muffins

For the Apples:
2 large granny smith apples, 1/4 inch dice
3 tbsp butter
1/3 cup granulated sugar

2 tsp cinnamon

2 tbsp water

1/3 cup flour

For the Muffins:
2 large eggs
1/4 cup applesauce
1/4 cup canola oil
1 cup granulated sugar
1/3 cup brown sugar
1 tsp vanilla extract
2 1/3 cups all-purpose flour

1 1/2 tsp baking powder
1/2 tsp baking soda
3 tsp cinnamon
1/2 tsp salt
1 cup buttermilk

For the Glaze:
2 tbsp butter melted
1 cup confectioners sugar
1 tsp vanilla
1 tbsp hot water

Directions: 

1. Preheat oven to 400 degrees F. 
2. Line 14 muffin cups with muffin liners 
3. In a skillet add add apple ingredients except flour and cook over medium heat until apples are tender, about 10 minutes.  Stir in flour to coat apples (this prevents apples from sinking to bottom of muffins)
4. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt
5. In a large bowl beat together applesauce, oil, and sugars till smooth. Beat in eggs, one at a time. Add vanilla and mix thoroughly  
6. Stir the flour into the butter mixture alternately with the buttermilk, beginning and ending with the flour and making sure everything is thoroughly combined. Gently stir in apples until just combined
7. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.
8. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. 
9. To make the glaze, In a medium bowl mix together the melted butter, confectioners sugar, vanilla and water. Whisk until smooth. 
10. When muffins have cooled slightly, dip the muffin top into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden before serving.

Sticky Buns

Homemade Sticky buns!

 Mix syrup and butter together...

 mix cinnamon and brown sugar together...

 pour half of the syrup mixture in pan and then half of the sugar mixture...

 layer the biscuits...

 pour the rest of the butter mixture ....

 then the rest of the sugar mixture...

 Bake at 375 for 25 minutes

 Let cool and invert onto pan after 1 minute of cooling...

 Sticky Buns

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter or margarine, melted

1/2 C. pancake syrup

1/3 C. packed brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, opt.

1/4 C. chopped almonds, opt.

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).  pour 1/2 syrup mixture in bottom of pan, half the sugar mixture on top.  Layer biscuits on top and then top with the rest of both mixtures. Bake at 375 for 25 minutes... let cool 1 minute and then invert onto another dish... Serve with milk... yum!

Pumpkin Spice Bread With Apples!!

              Pumpkin Spice Bread with Apples
A traditional pumpkin bread recipe jazzed up with the addition of apples and a streusel topping. If you want a basic pumpkin bread just omit the apples. This is great any time of the day!

• 3-⅓ cups Flour
• 4 teaspoons Pumpkin Pie Spice
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1-½ teaspoon Salt
• 2-⅔ cups Sugar
• ⅔ cups Vegetable Oil
• 4 whole Eggs
• 1 can (15 Ounce) Pure Pumpkin
• ⅔ cups Water
• ½ cups Pecans, Chopped
• 2 whole Apples, Peeled And Finely Chopped (about 2 Cups)
• ⅓ cups Flour
• 3 Tablespoons Brown Sugar
• 2 Tablespoons Butter, Cold

Sift together flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.

Beat together sugar and oil until light and fluffy. Add eggs, one at a time. Beat in pumpkin. Add dry ingredients alternately with water into the dry mixture. Stir in pecans and apples. Pour into 2 greased loaf pans.

For the streusel topping:
In a small bowl, combine the flour, brown sugar and butter. Cut in butter until crumbly. Sprinkle over the pans of batter.

Bake in a 350 degree F oven for 55 – 60 minutes or until tester comes out clean when inserted into center of the loaf.

 This was so delicious and moist... I loved it and it's my new go-to recipe!

Easy Cheesy Bread Sticks

Easy Bread Sticks... Yum, We made these at my cooking party!  They turned out delicious!

Before they were cooked...

After and ready to serve

Easy Cheesy Bread Sticks

 

1 tube Grands biscuits (Flaky Layers work best)

6 pieces of string cheese

1 cup Kraft Zesty Italian dressing

1-2 cups powdery Parmesan cheese

Marinara

*

Remove the biscuits from the tube, then split them in half to make 12. Cut each string cheese in half. Place the string cheese in the center of the biscuit. Then fold the dough up and over the string cheese, enclosing the cheese in the dough. Roll in the Italian dressing, then roll in Parmesan cheese. Place on baking sheet and bake at 400 degrees for about 12 minutes or until golden brown. Remove from oven and serve immediately with warm marinara sauce.

Homemade Bagels

Any flavor you want!

roll dough into balls, let settle....

put holes in the balls in the center, make into rings!

Drop into boiling water....2 mins on each side..

Put egg wash on and cover with toppings... I used sesame seeds, poppy seeds, minced onion, then I had a pampered chef Caramel Sugar sprinkle and I used that  with cinnamon and sugar as well.... Place in oven for 24 minutes or until brown.

Bagels before I put in oven..

Here are the cinnamon bagels when done... cooling on a wire wrack...

Homemade Bagels
1 tbsp active dry yeast
1 tbsp sugar
1 3/4 cups water, warm (100-110F)
4 cups bread flour (not all purpose)
1 tsp salt
1 egg, for egg wash
Optional Seasonings:
Poppy Seeds
Onion Powder (I used chives because I didn’t have this on hand)
Caraway
Sesame Seeds
Kosher Salt
In a large bowl (or the bowl of a stand mixer) combine yeast, sugar and water. Let stand for 5 minutes, then stir in flour and salt. Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.
If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.
When dough has risen, turn the dough out onto a very lightly floured surface and divide into 8 equal pieces (first quarters, then halves). Shape each piece into a tight ball, pinching the corners together at the bottom of the dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.
Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process. Let bagels rest for about 10 minutes.
Meanwhile, bring a large pot of water to a gentle boil and preheat the oven to 400F. (I used a deep dish skillet because it’s wider.) Line a baking sheet with paper towels and another baking sheet with parchment paper sprinkled with cornmeal.
Working four at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on each side. Using a slotted spoon or strainer, transfer bagels to the paper towels to drain for a moment, then place on the parchment-lined baking sheet. Repeat process with remaining bagels.
Brush boiled bagels with lightly beaten egg (a pastry brush is a good tool for this) and sprinkle with seasonings. Bake for 24 minutes, or until golden brown. Cool completely on a wire rack (bagel will soften slightly as it cools). Slice and toast to serve.



My take: 
I think I added too much salt to mine, so I already adjusted that in the recipe... but they were still good.  I will be making my own bagels from now on!

Meatball Subs

Yummy!



I found this recipe from : Mommy I'm Hungry Blog

Meatballs:
1 lb lean ground beef or italian sausage
7 button mushrooms, diced finely (If you don't like mushrooms, omit, but you can't really taste them)
1/4 sweet yellow onion, diced finely
1/4 cup of Italian style breadcrumbs (I used homemade breadcrumbs w/extra Italian seasonings)
2 cloves of garlic, minced
1 egg
1 tbsp fresh basil, chopped
1/2 tbsp fresh parsley, chopped
1/2 tsp fennel seed, crushed (I omitted)
2 cups Romano Cheese
Sea salt and fresh cracked black pepper
1 tsp olive oil (for cooking)

Put the onions, garlic and mushrooms in a food processor to chop, otherwise chop them as small as you can. Combine all ingredients (except for olive oil) together gently. Form into small meatballs and set aside (I used my small scooper). Once the meatballs are prepared. (I then baked them at 350' for 20 minutes on a large baking sheet) Heat a skillet over medium heat with 1 tsp olive oil. Cook the meatballs until golden brown on all sides. Remove from skillet and place the cooked meatballs in your marinara sauce and serve on Homemade Hoagies.

Homemade Sandwich Rolls

Recipe courtesy of Recipezaar

Ingredients

• 5 teaspoons dry active yeast (2 pkgs)
• 1/4 cup sugar
• 2 cups water, about 110 degrees
• 3 tablespoons butter, melted
• 2 tablespoons salt
• 6-7 cups all-purpose flour
• cornmeal (I omitted)
• 1 egg white
• sesame seed (optional)

Directions

• Dissolve sugar in water & add yeast to proof.
• Rest one to two minutes.
• Melt butter.
• Stir melted butter & salt into yeast mixture.
• Mix in flour, 1 cup at a time until desired consistency is reached (not too sticky to the touch but with plenty of give)
• Knead until VERY well developed, about 10-12 minutes (important!)
• Cover with plastic wrap and let stand until doubled in bulk (approx 40 minutes).
• Lightly dust a small amount of corn meal over well-greased pans/Silpat, roll your dough into long, thin "logs" & place about 3" apart on the pans.
• Slash each loaf every inch & a half with a knife, brush with egg white & sprinkle with sesame seeds if desired.
• Let double in size.
• Bake in a 400°F oven until golden brown.

Honey Oat Bread

Honey Oat Bread (Who Bread)

WHO Bread
(bread machine recipe here)

1 1/4 cup water
2 tablespoons honey
2 tablespoons butter @ room temperature
1 tsp salt
3 cups of flour (we do 2 cups unbleached white, 1 cup whole wheat pastry)
1/2 cup rolled oats
1 tablespoons brown sugar
1 tsp cinnamon
2 1/4 tsp active dry yeast (or, one package)

Pour 1 1/4c. warm water (about 110 degrees F), honey, sugar, and yeast into a bowl. Whisk until well combined and mixture is frothy. Set aside to proof while you mix together the other ingredients. In a separate large bowl stir together, flour, butter, salt, rolled oats, and cinnamon. Pour yeast mixture into flour mixture, and mix until thoroughly combined. (I like to do this with my hands.) Place dough into a lightly oiled bread pan. Cover with a damp towel and leave in a warm spot to rise for about an hour (45 min. if you'€™re impatient!). Punch down dough and let rise a second time for 45 minutes, covered with a damp towel. Preheat oven to 350 degrees F. Remove towel from top of dough and place pan in the center of your oven. Bake for 20-25 minutes. Done!

Turned out delicious! Daniel and I ate it for breakfast several mornings and the girls LOVED it!

Homemade Hoagie Rolls

These rolls were made for my meatball subs I will be making this week, however, in the meantime, they made a great sub sandwich!
Baking in oven

Yum Yum!

Homemade Sandwich Rolls

Recipe courtesy of Recipezaar

Ingredients

• 5 teaspoons dry active yeast (2 pkgs)
• 1/4 cup sugar
• 2 cups water, about 110 degrees (blood warm)
  
• 3 tablespoons butter, melted
• 2 tablespoons salt
• 6-7 cups all-purpose flour
• cornmeal
  
• 1 egg white
• sesame seed (optional) I didn't use
  

Directions

• Dissolve sugar in water & add yeast to proof.
• Rest one to two minutes.
• Melt butter.
• Stir melted butter & salt into yeast mixture.
• Mix in flour, 1 cup at a time until desired consistency is reached (not too sticky to the touch but with plenty of give)
• Knead until VERY well developed, about 10-12 minutes (important!)
• Cover with plastic wrap and let stand until doubled in bulk (approx 40 minutes).
• Lightly dust a small amount of corn meal over well-greased pans/Silpat, roll your dough into long, thin "logs" & place about 3" apart on the pans.
• Slash each loaf every inch & a half with a knife, brush with egg white & sprinkle with sesame seeds if desired.
• Let double in size.
• Bake in a 400°F oven until golden brown.