Best Bread - HANDS DOWN!

BEST bread ever! 

Ingredients: 

1 1/4 cup warm milk (microwave for 1 minute)

2 T sugar

2 tsp yeast

2 T softened butter

1 tsp salt

1 egg

3 cups flour (my favorite gluten free flour substitute is King Authur Multi-purpose flour)  

Microwave the milk for one minute.

Dump all the ingredients into the bread machine. 

Set your bread machine to dough and let it do all the work. 

After an hour and a half...sprinkle out some flour and dump dough on top. 

Roll dough into a rectangle, about an inch thick. 

Use your handy dandy pizza cutter and cut into three equal pieces.  

Braid!  Fold ends under. 

Place on greased cookie sheet.  Set oven to 350 degrees F - let dough rise while oven is preheating.  Bake for 20-22 minutes, until golden brown. 

This bread is great for about 2-3 days.  It is good as toast or french toast.  Our entire family loves this bread.

Gluten Free Pumpkin Pancakes (dairy free)

Ingredients:

1. 1/4 cup pumpkin puree
2. 3 tbsp almond milk
3. 1 tbsp honey
4. 3 eggs
5. 1 tbsp coconut oil, melted, plus additional for pan
6. 1 tsp vanilla
7. 1/4 cup coconut flour
8. 1 tsp cinnamon
9. Pinch of nutmeg
10. 1/2 tsp salt
11. 1/4 tsp baking soda

Instructions:

1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
2. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!

French Toast Casserole

1 loaf french bread or buns cut in cubes (or Gluten Free Bread for Gluten Free)
8 eggs
3 cup milk
4 tsp sugar
dash of salt
1 tsp vanilla

Topping
2 Tbs butter
3 Tbs sugar
2 Tsp cinnamon

Place cubes in greased 9*13 pan.  Mix eggs & milk, sugar, vanilla, and salt.  Pour over bread.  Cover and refrigerate 8 hours or overnight.  Remove 30 minutes before baking.  Top with butter.  Combine sugar and cinnamon and sprinkle over the top.  Cover with aluminium foil.  Bake at 350' for 40-45 minutes or until knife comes out clean.  Serve with syrup.

Flourless Banana Pancakes

2 bananas
2 eggs
1/4 cup almond butter
1/4 tsp vanilla
1 tsp coconut oil
1/4 tsp cinnamon
Pinch of nutmeg

Add all together and bake on a grill - tastes like banana bread!

Gluten Free Granola

3 C raw oats
2 C raw pecans – chopped
2 C raw cashews – chopped
2 C raw almonds – sliced or chopped
1 C raw sunflower seeds
½ C raw sesame seeds
raw coconut (if you want)


mixture:
1 ½ C agave nectar
1 ½ C peanut butter


Mix granola in a big bowl.  Mix together the agave nectar and peanut butter on stove top, melt it together. then pour mixture over the granola in the bowl.  Spray casserole dish with pam and then smash granola mixture into pan and bake at 350 for about 15-20 minutes. When finished baking, spoon out granola and lay it out on wax paper to cool.

Pumpkin Pancakes

1 C all-purpose flour
1 tbs sugar
1 tsp baking powder
1/2 tsp baking soda
2 tbs unsalted butter, divided
1 egg, lightly beaten
1 C buttermilk (or mix 1 tbs lemon juice with enough milk to make a cup; let stand 5 minutes)
1/3 C canned pumpkin
Maple syrup
Fresh Strawberries or Raspberries

In a bowl, mix flour, sugar, baking powder, and baking soda. Melt 1 Tbs butter. Whisk in egg, buttermilk, pumpkin, and melted butter.

Heat a nonstick skillet over medium-high heat. Add 1 tsp butter; swirl pan to coat. Spoon 4 heaping tbs of batter (1 tbs per pancake) 2-inches apart into skillet. Cook for 1-2 minutes or until pancakes have bubbles on top and are slightly dry around edges; turn. Cook until golden on bottom, about 1 minute more. If pancakes brown too quickly, reduce heat to medium. Repeat with remaining batter and butter. Serve warm with syrup and berries. Makes 12 3-inch pancakes.

English Pancakes

1 cup flour
1 cup water
1/3 cup milk
2 eggs
Pinch of salt

Beat very well with a hand mixer and let sit for a few hours in the fridge.

Whisk mixture again really well before making the crepes. Heat in a small non-stick frying pan with a little oil. Note: Pour in just enough batter to cover the bottom of the pan in a thin layer. When it is cooked, flip it over with a quick flick of the wrist. (Or use a pancake turner, but flicking and flipping is more fun!) It only takes less than a minute to cook since it is so thin.

Roll up crepe. Sprinkle sugar on top and then squeeze fresh orange or lemon juice on top. Enjoy!

(You can top these with anything you like…Berries, Nutella, jams or jellies, ice cream, fruit and whipped cream…the possibilities are endless!)

Caramalized French Toast

1 C Butter
4 Tbs corn syrup
1 1/2 c brown sugar
12 eggs
2 C milk
2 Tsp vanilla
2 loaves thick sliced bread
Cinnamon to taste
Sliced strawberries & bananas
Vanilla Yogurt

Combine first 3 ingredients in small saucepan. Cook over moderate heat until bubbly. Grease 9x15 baking dish. Pour syrup in baking dish. Nestle bread slices into syrup, making 2 layers. Mix together the eggs, vanilla, milk & cinnamon & pour over bread. You might have to lift some bread pieces to make sure milk mixture gets under bread. Cover pan & refrigerate overnight. Preheat oven to 350. Bake for 45 minutes. Loosen edges of bread then invert pan onto large plate so that caramel is on top. Cut into 8 portions and top bith berries and yogurt.

Stuffed Monkey Bread Recipe

Take a bar of cream cheese and frozen rolls to thaw. The bread will need a couple hours to rise in Bundt pan.

1 8-oz pkg cream cheese softened
4 Tbsp. cinnamon sugar divided
1 lb. brown sugar divided
1/2 C pecans divided (Optional)
2 C. (1 lb. or 4 sticks) butter
20 frozen rolls, thawed (Rhodes frozen rolls)

Coat Bundt pan with cooking spray. In mixing bowl, combine softened cream cheese with 1/4 C. brown sugar. Melt butter in a saucepan, then add remaining brown sugar and stir well. Bring to a light boil, remove from heat. Pour 1/3 of the mixture in the bottom of the Bundt pan. Take one roll at a time and stretch out so you can place about 1 Tbsp. cream cheese mixture into the middle of the roll. Fold dough around the mixture and pinch it closed. Roll into a ball. Place 8 balls on the bottom of the Bundt pan; sprinkle with 2 Tbsp. cinnamon sugar and 1/4 C. pecans. Pour 1/3 of the brown sugar and butter mixture on top. Repeat this process with the remaining 12 dough balls. Let rise, then bake 45-60 minutes at 350 degrees or until Golden Brown. When done, turn upside down on a platter and serve warm (place a plate or platter on top of Bundt pan, then turn over). Serves 1-8.

Creamy Deviled Eggs

8 hard-cooked eggs
1/2 cup Miracle Whip dressing
2 Tbsp Claussen Sweet pickle relish
2 tsp yellow mustard
1/4 Tsp salt
Dash of pepper
Dash of paprika

Cut eggs in half lengthwise. Remove yolks; mash in small bowl. Add dressing, relish, mustard and seasonings; mix well. Spoon or pipe yolk mixture evenly into centers of egg whites. Serve immediately. Or, cover and refrigerate until ready to serve.

Pancakes Mix

Mix
6 C white flour
6 C wheat flour
3 C powdered milk
1 ½ C sugar
5 Tbsp. baking powder
8 Tsp. salt

Mix all ingredients together in large bowl. Store in airtight container. (This recipe fits well in an 18-20 cup container.)

Wheat Pancakes
2 C Mix
2 eggs
3 Tbsp. oil
1 ¼ C water

Mix all ingredients together. Add extra water to achieve desired consistency. Cook on hot griddle. Makes 12 pancakes.

Judee's Breakfast Casserole

8 slices french bread
2 Cups cheddar cheese grated
1 lb. (Jimmy Dean Original) sausage, browned
4 eggs, beaten
2 1/4 Cup milk
3/4 Tsp dry mustard
1 can cream of mushroom soup diluted with 1/2 Cup milk


Layer 9X13 casserole dish with french bread, grated cheese, and browned sausage. In a separate bowl, mix eggs with 2 1/4 C. milk and dry mustard. Pour over top of bread in casserole dish.

Cover with foil; refrigerate over night.

Before baking, cover casserole with one can of cream of mushroom soup mixture. (Remember to mix the soup with 1/2 c. milk.)

Bake @ 300 F for 1 1/2 hours. (Sometimes it bubbles over, so I put a cookie sheet underneath it on bottom rack.) Cool for 5 minutes. Serve in squares.

BTW~ THIS IS MY ABSOLUTE FAVORITE BREAKFAST RECIPE! WE ENJOY THIS EVERY CHRISTMAS MORNING.