Breads and Muffins

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Thanks for stopping to check out a few of my favorite recipes.
I started this site to be able to share old family recipes with my kids and now find I am also
adding their favorite recipes and even recipes from the grandkids.


Be sure to try my Cinnamon Rolls.
 


Nick’s Parker House Rolls

 1 cup whole milk (100 degrees)

3 Teaspoons active dry yeast instant is best
4 TB unsalted butter (1/2 stick) softened
4 TB light brown sugar, divided
1-1/4 teaspoon fine sea salt
1 large egg, plus one egg yolk, room temperature
3 cups bread flour or King Arthur regular flour works as it is higher protein
1/4 cup potato flour or 3/4 cup instant mashed potatoes or just add another 1/4 cup flour if you don’t have either
1/2 tsp high quality vanilla extract (Nielsen Massey, Morton and Bassett e.g.). Use a little more if cheaper

3 tb unsalted butter, softened, for brushing on dough, divided

Be careful not to use too much flour. Less flour helps it rise more. I would also add a but more sugar. 6TBS instead of 4.
I also did no salt last night in the dough. Instead I brushed butter on top of the rolls before baking and salted the top and then brush with butter again after baking and salt again. The salt adds more flavor on top of the dough then in it so this is a good way to enhance the rolls while watching your sodium intake. You don’t want to over vanilla the dough but a little adds depth. High quality vanilla is very strong. Darker brown sugar adds a great taste but it does color the rolls a lot. They look better whiter so I stick with light. Honey is also good if you want to experiment. Form rolls into balls and fit them tightly together in a pan. 9x13 works well. Make sure to let them rise a bit in the pan after their initial rise. Brush the top with butter before baking and then after too. You can brush with egg wash too and then butter at the end. I bake at 350 so they are a little less brown on top. About 20-25 minutes. Salt the tops after last brushing.

Nick McCoy


French Toast Casserole

1 loaf French bread, cut in one-inch slices
12 large eggs

2 cans evaporated milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt

Praline Topping (recipe below)

Arrange bread slices in two layers, in a generously greased 13x9-inch baking pan, overlapping the slices.  In a large bowl, using a wire whisk, combine the eggs, evaporated milk, sugar, cinnamon, nutmeg, and dash of salt.  Once combined, pour over bread slices, making sure that each slice is covered by the egg mixture.  Cover with foil and refrigerate overnight.

The next day, preheat oven to 350F.


Spread Praline Topping evenly over the top and bake for 40 minutes, until puffed and lightly golden.  Serve with syrup (and butter if you must).

Praline Topping – Bring to a rolling boil.
1 cup butter (2 sticks)
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

This is delicious served as a leftover.
Melt butter in pan. Slice casserole and brown slowly in the melted butter.

Sandy Frey


Overnight Cinnamon Rolls

Grease a cake pan, lay out a dozen frozen cinnamon rolls, then boil together while stirring 1 cup of vanilla ice cream , 1 cup of brown sugar and 1 stick of butter. Pour over rolls then cover with plastic wrap. Let sit overnight, put in oven at 350 degrees the next morning for about 30 minutes.

 

Sandy Frey

 


Easy Peesy French Bread
This makes a quick and easy French bread.

 

 

Prep time - 30 minutes

Cook time - 15 minutes

Total time - 45 minutes
 

1½ cups warm water

2 Tablespoons sugar

1½ teaspoons salt

2 packages yeast (I use Quick Rise)

3½ cups flour


Combine water, sugar, salt and yeast. Let sit for 5-10 minutes until there is a foam on top.

Knead in flour until no longer sticky. Put on flat pan...not bread pan. Cut slits in top.

Cover with a towel and let it sit for 15 while preheating the oven at 425*

Bake for 15-20 minutes.

Sandy Frey

 

Kolaches
Updated 12-18-23

Rhodes Frozen Dinner Rolls


Spray a heavy cookie sheet. Place 12 frozen dinner rolls

Cover with greased sheet of Saran Wrap.
Let thaw and rise for 3 to 5 hours.

When dough has risen, butter each roll generously.
Using the bottom of a greased ½ cup measure or something similar, punch each roll down forming well for cream cheese and fruit.

 

Cream Cheese Filling

1 pkg cream cheese, softened

2 TB powdered sugar

1 tsp vanilla

2 TB milk

Beat together. Fill each well with spoonful of cream cheese, then fruit filling or jam.

 

Sprinkle posypka on top of each kolache.

 

Posypka:
1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon butter
1/8 teaspoon cinnamon, optional
Mix all ingredients until crumbly.

Bake in oven at 375 degrees till lightly browned about 11 to 12 minutes, depending on your oven.  

 

I like to melt white almond bark and drizzle across top;

You can also make a powdered sugar glaze and lightly pour over Kolaches.
 

Sandy Frey

 

 

Kolaches Original


2 packages active dry yeast
1 cup warm water
3 Tablespoons sugar
4 cups flour
3 eggs
1/2 cup butter, melted
1/2 teaspoon salt

In a large bowl, combine all ingredients and begin mixing in mixer.  Dough should be soft.
Process soft dough in mixer bowl for about 20 minutes.
Add 1 to 2 Tablespoon flour to get dough pulling away from bowl.

 

Spray dough with Pam.  Cover and let it rise until doubled in size.  Punch down and let rise till double again.

After dough has risen for the second time, punch it down and pull off egg-sized pieces.
In your hands, roll pieces into balls and then flatten to about three inches in diameter. Brush with melted butter.

Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour.

After second rising, with your finger or end of spatula, gently make an indention in the center of the dough (be careful not to flatten it too much) and fill with one tablespoon of fruit filling and sprinkle with Posypka (recipe to follow).

Bake in oven at 375 degrees till lightly browned about 11 to 12 minutes, depending on your oven.  

 

Brush with melted butter when you take them out of the oven and serve warm.

I make a powdered sugar glaze and lightly pour over Kolaches also.

Posypka
Ingredients:
1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon butter
1/8 teaspoon cinnamon
Mix all ingredients until crumbly.

Sandy Frey

 

 

My Cinnamon Roll / Bread / Pizza Crust / Everything Recipe

I use this for cinnamon rolls, dinner rolls, hamburger buns, bread and pizza crust.  I don't always add the egg, but like it for cinnamon and dinner rolls.

 

In Kitchen Aid bowl, add:

4 cups flour

2 - 4 Tablespoons sugar (more depending on if you are making cinnamon rolls and less if making bread)

2 packages yeast (can use Quick Rise yeast)

1/2 to 1 teaspoon salt

1/2 stick butter, softened

3 eggs (Use only one egg for bread)

1 cup hot water

 

Mix on low for about 20 minutes adding more flour till dough forms a ball that follows the dough hook around the bowl.

 

Remove from mixer stand and cover.  Let rise till double.  *Punch down and form into rolls or bread.  Let rise again till double and bake in preheated oven.

*For cinnamon rolls and Kolaches, let rise three times total

For pizza crust, let rise twenty minutes and punch down. Roll out and add toppings.

 

For cinnamon rolls, dinner rolls and hamburger buns - 350 degrees - 17 minutes

For bread - 350 degrees - 20 to 25 minutes

 

For pizza - 400 degrees - 20 minutes

 

Try twisting each cinnamon roll and placing about 15 evenly around on a pizza pan---frost with maple frosting when done.  Very pretty.

 

Sandy Frey

 

 

Beer Bread

Preheat oven to 350 degrees. 

 

3 cups flour***

1-1/2 teaspoon salt***

4 teaspoons baking powder***

1/2 cup sugar

12 ounces beer (I warm the beer in the microwave for about 15 seconds...not sure if that is necessary)

 

2 Tablespoons melted butter

 

Mix flour, salt, baking powder and sugar together.  Add beer and stir just till blended.

 

Pour into greased bread loaf pan.

 

Bake at 350 degrees for 50 minutes.  Take from oven and pour melted butter over top of bread.  Bake for ten more minutes.

 

(***Flour, salt and baking powder can be substituted with 3 cups self rising flour) 

 

This is a tasty bread and very easy to make.  It does not require a 'raising' process like a yeast bread would. 

 

It is great with dip or just with bread and butter. 

We also like to toast this bread for a great breakfast treat.

 

Be sure to try adding 1/2 cup of shredded cheese and 1 to 2 Tablespoons dehydrated onion flakes for a variation.  I stir the cheese and onion flakes in at the very last before pouring into greased pan.  I generally use sharp cheddar, but have also tried shredded Asiago cheese.

 

Sandy Frey

 

 

 Baking Powder Biscuits

2 cups flour

4 teaspoons baking powder

1/2 teaspoon cream of tartar

1/2 teaspoon salt

2 Tablespoons sugar

 

1/2 cup oil

1 egg, beaten

2/3 cup milk

 

Preheat oven to 450 degrees.

 

Add flour, baking powder, cream of tartar, salt and sugar to bowl.  Stir. 

 

Mix egg, oil and milk in dish and pour over flour mixture.  Stir just till moistened. 

 

Pour out on floured surface and knead seven times.  Pat out and cut with biscuit cutter.  Bake 12 to 15 minutes.

 

Sandy Frey

  

 

Toffee Coffee Cake

Mix:

2 cups flour

1 cup sugar

2 teaspoons baking powder

1 box instant vanilla pudding

1 box instant butterscotch pudding

 

Make a well and add:

3/4 cup salad oil

4 eggs

1 cup cold water

 

Mix well.


Topping:

Mix:

1 cup brown sugar

1 cup chopped nuts
1 teaspoon cinnamon

 

Place 1/3 batter in greased & floured 8 X 11 glass pan. 

 

Sprinkle with 1/3 topping.  Repeat 2 more times ending with topping.
 

Bake 350 degrees for 35 to 40 min.

This recipe is from Jeannie Battershaw.  It is delicious and quick and easy to make.

Sandy Frey

 

  

Extra Moist Zucchini Nut Bread  «««««

Preheat oven to 350 degrees.

 

Make sure all ingredients are at room temperature.

 

Dry ingredients:

2 cups flour

2 cups sugar

1 tsp soda

1 tsp cinnamon (or more if desired)

Set aside.

 

Mix together:

2 eggs, beaten

1 cup oil

1/2 cup sour milk

1 tsp vanilla

1 tsp lemon flavoring

Pour over dry ingredients and mix lightly till just blended. 
 

Add:

Up to 1-1/2 cup shredded zucchini

Nuts, chopped (optional)

 

Beat well, but do not over mix and pour into:

 

5 small well-greased and floured loaf pans - bake for about 25 minutes or until toothpick inserted in center comes out clean

or 2 medium bread pans - bake for 35 to 40 minutes or until toothpick inserted in center comes out clean

 

Sandy Frey

 

  

Monkey Bread  «««««

1 loaf frozen bread dough, partially thawed

1 cup brown sugar and 2 tsp cinnamon, mixed together – adjust this according to your tastes

1 box butterscotch pudding (cooking kind)

1 stick butter, melted

½ can of evaporated milk (optional)

 

Cut bread dough into chunks.  Roll in brown sugar and cinnamon mixture. 

Put in a pan - angel food or bundt work great, but a 9X13 works too. 

Pour remaining sugar/cinnamon mixture on top. 

Pour butterscotch pudding over top. 

Pour melted butter over top. 

Cover lightly and let raise overnight.

 

Bake at 350 degrees till lightly browned about 25 minutes.  These are awesome right from the oven, but they are good cold, also.

 

Sometimes, I pour ½ can of evaporated milk over the top just before I bake them.  This makes them extra gooey.

 

Sandy Frey


Sandy's Pancakes  «
««««

In small bowl:

1-1/2 cup milk plus 1 Tablespoon vinegar (or lemon juice) stirred in to 'sour' the milk

Let milk set for about five minutes.
 

3 tablespoons salad oil       

1 egg, beaten

 

In medium bowl:

1 heaping cup flour           

2 tablespoons baking powder

2 heaping Tablespoons sugar           

1/2 teaspoon salt


Stir dry ingredients together.  Add liquids and stir just till moistened---do not over stir.  The batter might be a little lumpy.

 

Bake on a hot greased griddle.

 

I use this same recipe for waffles.  Cinnamon is a nice addition...about 1 teaspoon...makes a nice variation.

 

Pancakes and waffles can be topped with:

 

 

Badstieber's Homemade Maple Syrup

2 cups brown sugar

1 cup water

1 tbsp Karo syrup

1 tsp Mapleine imitation maple flavoring (found in about any grocery store's flavoring section)

 

Boil first three ingredients, remove from heat and add Mapleine. Enjoy!

 

Sandy Frey

 

 

 

Peachie Pancakes  «««««

1 1/4 cup cake flour           

2 Tablespoons baking powder

3 Tablespoons sugar           

1/2 tsp. salt

1 tsp. cinnamon

 

1 cup peaches, drained and chopped

1 egg

2 tablespoons salad oil       

2 tsp. vanilla

milk
                                   

Stir dry ingredients together with a wire whisk. 

 

In bowl with chopped peaches, add egg, oil and vanilla.  Stir and add just enough milk to make a nice batter.  Stir just till moistened---do not over stir.  Bake on a hot griddle.

 

Sandy Frey


Extra Moist Banana Nut Bread  «
««««

Preheat oven to 350 degrees.

 

Hint: Make sure all ingredients are at room temperature.

 

Dry ingredients:

2 cups flour

2 cups sugar

1 tsp soda

1 tsp cinnamon (or more if desired)

Set aside.

 

Mix together:

2 eggs, beaten

1 cup oil

1/2 cup evaporated milk

1 tsp vanilla

Pour over dry ingredients and mix lightly till just blended. 
 

Add:

2 - 3 medium bananas, mashed

 

Chopped nuts, optional

 

Beat well, but do not over mix and pour into:

 

5 small well-greased and floured loaf pans - bake for about 25 minutes or until toothpick inserted in center comes out clean

or 2 medium bread pans - bake for 35 to 40 minutes or until toothpick inserted in center comes out clean

 

Bake in 350 degree oven until toothpick inserted in center comes out clean. 

 

I have made streusel mix (1/2 cup flour, 1/2 cup sugar, 1/4 cup butter and 1 tsp. cinnamon) also and poured on top before baking.

 

Sandy Frey


Pumpkin Ribbon Bread  «
««««

2 cups pumpkin

1 cup oil

4 eggs

3 cups sugar

1 tsp salt

1 to 2 tsp cinnamon

3-1/3 cup flour

2 tsp soda

2 cups nuts, chopped (optional)

Mix in order given. 

 

Ribbon Mixture

2 8-oz pkgs. Cream cheese

2/3 cup sugar

2 Tablespoons flour

2 eggs

Beat together.

 

Fill each small bread pan equally, alternating bread, cream cheese mixture, and finally bread mixture.  Bake at 350 degrees for 30 minutes.  Check frequently as this varies with pan size and oven temperature.  This is very pretty and one of the best pumpkin breads ever.

 

Janice Buettner

  

Cream Cheese Coffeecake

Preheat oven to 350 degrees. (15 degrees less if pans are dark)

 

1-1/2 cup butter, softened (no substitutions)

3 cups sugar

1 8-oz package cream cheese, room temperature

6 large eggs at room temperature

3 cups all purpose flour

1 scant teaspoon almond flavoring

1/2 teaspoon vanilla flavoring

  

Beat butter at medium speed with a heavy duty stand mixer until light and creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add cream cheese, beating until creamy.  Add eggs, one at a time, beating just until blended after each addition.  Add flavorings and mix in.  Gradually add flour to butter mixture.  Beat at low speed just until blended after each addition.  Scrape bowl as needed.  Pour batter in to greased 9-inch springform pan.
 

Fruit filling of your choice. I like purchased Raspberry Kolache filling, but have used pie filling also.
Put in cake decorating bag or small Ziploc, clip corner and swirl on top of coffeecake.

For Cream Cheese topping (I don't use all of this):
Beat together:

1 8-oz package cream cheese, room temperature
1/4 cup sugar
1 egg
Beat till smooth.
Put in cake decorating bag or small Ziploc, clip corner and swirl on top of coffeecake.


Bake at 350 degrees for 60 - 70 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on wire rack for ten minutes.  Remove springform ring and let cool on metal bottom of pan.

 

Sandy Frey


Breakfast Rolls

2 loaves frozen bread dough, thawed

1 pkg. instant butterscotch pudding

1/2 cup margarine

1 cup brown sugar

3 tablespoon milk

1 teaspoon cinnamon

 

Thaw bread and cut into small pieces.  Arrange 1/2 of the pieces in a 9X13” pan.  Melt margarine, pour 1/2 of margarine over dough pieces in pan.  Mix together pudding mix, brown sugar, cinnamon and milk.  Sprinkle 1/2 over the pieces of dough.  Add remaining pieces of dough.  Pour remaining margarine over this.  Sprinkle remaining pudding mix over this.  Allow dough to rise in refrigerator overnight.  Bake at 350 degrees for 25 minutes.  Frost with powdered sugar frosting, if desired.

 

Sandy Frey


Fluffy Dumplings

Sift together:

1 cup flour, sifted

2 teaspoons baking powder

1/2 teaspoon salt

 

Combine:

1/2 cup milk

2 tablespoons oil

 

Add to flour mixture, stirring just until moistened.

 

Drop from tablespoon atop bubbling stew.  Cover tightly; let mixture return to boiling.  Reduce heat (don’t lift cover); simmer 12 to 15 minutes.  Makes 10 dumplings.

 

Sandy Frey


Berry Cream Coffeecake  «««

3 ounce package cream cheese

4 T. margarine          
2 cups biscuit mix    
1/3 cup milk
1/2 cup raspberry preserves


1-2 T. milk
1 cup powdered sugar

1/2 tsp. vanilla

Cut cream cheese and margarine into biscuit mix until crumbly.  Blend in 1/3 cup milk.  Turn onto floured surface; knead 8-10 strokes.  On waxed paper, roll dough into an 8x12 inch rectangle.  Turn onto a greased baking sheet, removing paper.  Spread preserves down center.  Make 2 1/2 inch cuts at 1-inch intervals on long sides.  Fold strips over filling.  Bake at 425 degrees for 12-15 minutes.  Combine powdered sugar, remaining milk and vanilla; drizzle on top.  Very pretty.

 

Sandy Frey



Dilly Casserole Bread

Soften 1 package yeast in 1/4 cup warm water.  Combine in mixing bowl 1 cup creamed cottage cheese, heated to lukewarm, 2 T. sugar, 1 T. minced onion, 1 T. butter, 2 tsp. dill seed, 1 tsp. salt, 1/4 tsp. soda, 1 unbeaten egg and the softened yeast.

 

Add 2 1/4 to 2 1/2 cup flour to form a stiff dough, beating well after each addition.  Cover.  Let rise in warm place until light and doubled in size, 50 to 60 minutes.  Stir down.  Turn into well greased 8-inch round casserole.  Let rise in warm place until light, 30 to 40 minutes.  Bake at 350 degrees for 40 to 50 minutes until golden brown.  Brush with soft butter and sprinkle with salt.

 

Grandma Polly made this when we were kids and stayed with her and Grandpa on the farm in the summer.  It is an excellent bread for sandwiches.  Butter the bread lightly and pile high with thinly sliced ham, pour yourself a cup of hot coffee – what a wonderful treat.

 

Polly Scholl


Sylvia Kramer’s Bread and Cinnamon Rolls  «««««

2 packets yeast

1 cup warm water with sprinkle of sugar

Dissolve yeast in warm water and sugar

 

1 can evaporated milk

1 cup white sugar

1 ½ tsp salt

5 plus cups flour

5 eggs

In Kitchen Aid mixer bowl, beat together; continually adding flour.  Roll out on floured board and knead by hand until very smooth at least 8 to 10 minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled.

 

For Tear Apart Bread:

Tear in to little panels and place into bread pan (for tear-apart bread).

Bake 20 to 25 minutes at 350 degrees.

 

For Gooey Cinnamon Rolls:

2 cups brown sugar

2 cups white sugar

1 can evaporated milk

3 sticks butter
Cook together until thick (don’t boil). Pour into greased pans and cool.

 

Roll out dough as flat as possible.  Add butter, sugar and cinnamon.  Roll up and cut into inch thick rolls.  Put in pans. Let rise to double.  Bake for 17 to 19 minutes at 350 degrees.

 

Sylvia Kramer

 

Cream Cheese Muffins «««««

Preheat oven to 350 degrees.

 

1-1/2 cup butter, softened (no substitutions)

3 cups sugar

1 8-oz package cream cheese, room temperature

6 large eggs at room temperature

3 cups all purpose flour

1 scant teaspoon almond flavoring

1/2 teaspoon vanilla flavoring

 

Beat butter at medium speed with a heavy duty stand mixer until light and creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add cream cheese, beating until creamy.  Add eggs, one at a time, beating just until blended after each addition.  Add flavorings and mix in.  Gradually add flour to butter mixture.  Beat at low speed just until blended after each addition.  Scrape bowl as needed.  Pour batter into a paper lined muffin cups.  With long Wilton tube, add small amount of Cream Cheese Filling to each muffin.

 

Cream Cheese Filling

Beat together:
2 8-ounce pkgs. Cream Cheese

2/3 cup sugar

2 Tablespoons flour

2 eggs

 

Bake at 350 degrees for 25 to 30 minutes or until done.  Cool in pan on wire rack for ten minutes.  Remove from pan to wire rack and cool completely.

 

Sandy Frey

 

Lemon Poppy Seed Muffins (or use as small dessert breads)  ««««

Beat together:

1 package yellow cake mix 

1 package lemon cake mix

2 packages coconut cream pudding mix (cooking kind)

1/4 to 1/2 cup poppy seeds

1 cup oil

2 cups hot water       

 

Add:

8 eggs, one at a time, beating after each.

 

Pour into bread pans or large muffin cups (makes 24 to 30 large muffins or 4 loaves bread).  Bake at 350 degrees for 15 to 20 minutes for muffins or 40 to 45 minutes for bread. 

 

This recipe came from my sister, Marie.  It is quick and easy to make and the muffins are really great. 

 

I have substituted the cake mix and the pudding mix, ie, white cake mix and vanilla pudding, lemon cake with lemon pudding, etc.

 

Marie Battershaw Kramer

 

 

Norwegian Pastry

Preheat oven to 350 degrees.

 

1/2 c. butter

2 Tbsp. water

1 C. flour

 

Mix till like pie crust. 

Separate dough into 2 equal parts.  Pat out onto cookie sheet sprayed with cooking spray.

 

Heat another 1/2 C. butter in 1 Cup of water till butter melts.

Add 1 C. flour to butter/water mixture.  Beat well.

Let cool 10 min.  When mixture is cool...

Add:  2 eggs.  Beating well after each addition.

Pour this mixture on top of dough on cookie sheet.

 

Bake 350 for 45-50 min. or till golden brown.

Cool.

 

Frost with powdered sugar frosting:

    2 C. powdered sugar

    1 pat melted butter + milk to moisten

    1 tsp. vanilla.  Mix till spreading consistency, frost pastry and sprinkle with chopped walnuts if desired.

Pat McKenzie

 
 

Streusel Topping
6 to 8 TB butter, melted

1-1/2 cup flour

1/2 cup brown sugar (or granulated sugar)

1/3 cup oatmeal
 

dash salt

Cinnamon, if desired
 

Melt butter and add flour, sugar and oatmeal.

 

Great on crisps, muffins, cakes, etc.

 

Sandy Frey