Overnight Challah French Toast

Chunks of challah tossed with egg and milk, topped with fruit and a crumb topping before being baked
Yield: 

16 servings
Ingredients: 

1/2 of a large loaf of challah,
torn into large chunks (about one square inch) — this should make
about 12 cups of torn chunks and should fill your 9×13-inch baking dish
about 3/4 full.
5 eggs
3 tablespoons sugar
2 teaspoons vanilla
3 cups milk

3 cups of fresh or frozen berries, cut into bite-sized pieces (We
have used cranberries and strawberries so far, and I’m sure blueberries
would work, also.)

Crumb topping ingredients:

3/4 cup flour
1/2 cup brown sugar
3/4 cup quick oats
1 teaspoon cinnamon
1/2 cup (1 stick) butter, softened
Instructions: 

1. Grease a 9×13-inch baking dish. Place torn challah in a layer in the baking dish. (Dish should be at least 3/4 full.)

2. In a medium-sized mixing bowl, lightly beat the eggs, sugar and
vanilla. Add the milk and mix. Pour over the bread. Cover dish and
refrigerate overnight.

3. Combine crumb topping ingredients in a bowl and cut together until
a coarse crumb mixture forms. Cover (or put into a ziplock bag or
container) and refrigerate or save until the morning. I also make sure
the fruit is all ready for the morning, by chopping if needed.

4. In the morning, stir the bread mixture in the baking dish, and
smooth out into a layer in the bottom again. Sprinkle fruit over the top
and then sprinkle the crumb topping over the fruit.

5. Bake at 375 degrees (350 degrees if using a glass baking dish) for
about 55-60 minutes, until the center is set. If you pulled the dish
out of the fridge right before you bake it, then put the dish in the
oven before you turn on the oven. If the dish has been out at room
temperature for 30+ minutes you can pre-heat the oven if you wish. ๐Ÿ™‚

6. Serve hot and enjoy! ๐Ÿ™‚ We also like the leftovers, cold. ๐Ÿ™‚

Overnight Challah French Toast
Overnight Challah French Toast

This recipe is from Tammy’s Recipes




Lemon Poppy Seed Muffins

A soft and spongy lemon poppy seed muffins with the perfect balance of sweet and tart!
Yield: 

12 muffins
Ingredients: 

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds
1 egg
1/2 cup + 2 tablespoons sugar
2 tablespoons lemon zest (the zest from ~two large lemons)
1/4 cup melted butter
1 1/4 cups kefir (or buttermilk)
Instructions: 

1. In a large mixing bowl, whisk together the dry ingredients.

2. In a smaller bowl, combine egg, sugar, andlemon zest, stirring well. Add butter and kefir (or buttermilk) and stir.

3. Add the wet mixture to the dry ingredients, and stir just until moistened. Do not over mix. The batter will be fairly thick.

4. Preheat oven to 350ร‚ยบF. Divide batter evenly into 12 paper-lined
or greased muffin cups. Bake muffins on rack in the middle of the oven
for 20-25 minutes, until muffins test done. (Ours are usually done in
17-19 minutes; over-cooking seems to make them unnecessarily dry.)

5. Allow muffins to cool in pan for about 5 minutes, then remove to a wire rack to finish cooling.

Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins

This recipe is from Tammy’s Recipes.




Glazed Pumpkin Spice Bread

A soft and fluffy pumpkin spiced quick bread with a cinnamon glaze drizzled on top! The best pumpkin bread ever!
Yield: 

8 mini loaves, 3 regular loaves, or 24 muffins
Ingredients: 

2 cups sugar
1/2 cup oil
3 eggs
1 1/2 cups canned pumpkin puree
1/2 cup freshly-squeezed orange juice
Zest of 1 orange
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves*
1 teaspoon ground cinnamoon
1/2 teaspoon ground nutmeg*
1 teaspoon salt

Glaze ingredients:

3/4 cup powdered sugar
1 1/2 teaspoons ground cinnamon
~1 teaspoon water
Instructions: 

1. In a medium mixing bowl, beat sugar, oil, eggs, pumpkin, orange juice, and orange zest. Set aside.

2. In a large mixing bowl, whisk together the remaining dry
ingredients. Pour pumpkin mixture into bowl with dry ingredients, and
stir until no lumps remain.

3. Lightly grease and flour loaf pans or muffin pans. (This recipe
will fill about 8 mini loaf pans, OR 3 regular loaf pans, OR 24
muffins.) Fill pans or muffin cups 3/4 full.

4. Bake in a pre-heated oven at 400 degrees for about 15 minutes
(muffins), 20 minutes (mini loaves), or 25-30 minutes (regular loaves).
Check with a toothpick or fork (should come out clean).

5. Remove bread from pans and place on a wire rack to cool, covered
with a clean towel. While cooling, mix powdered sugar and cinnamon in a
small bowl. Add just enough water to make a glaze. Poke tops of bread
with a fork or toothpick, and drizzle the glaze over the warm bread.

Slice bread with a thin serrated knife and serve warm, or allow bread to finish cooling, and store in a sealed bag or container.

Glazed Pumpkin Spice Bread
Glazed Pumpkin Spice Bread

This recipe is from Tammy’s Recipes.




Blackberry Coffee Cake

A
quick coffee cake with blackberries folded in and a cinnamon crumb
topping! This is the perfect use for ripe blackberries from the Pacific
Northwest; enjoy with coffee or hot tea for an amazing late summer
treat!
Yield: 

9 servings
Ingredients: 

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup vegetable oil
3/4 cup milk
2 heaping cups of blackberries (fresh or frozen)

Topping Ingredients:

1/3 cup all-purpose flour
1/3 cup brown sugar
1/4 cup softened butter
1 teaspoon cinnamon
Instructions: 

1. In a large mixing bowl, combine flour, sugar, baking powder, and salt.

2. In another bowl, beat eggs until frothy. (We use an electric mixer for this.) Mix in oil and milk.

3. Pour milk mixture into dry ingredients and stir. Gently fold in blackberries.

4. Pour batter into a greased 9-inch square baking dish or an 8×11-inch baking dish*.

5. Mix topping ingredients together (should be coarse crumbs/lumps of topping) and sprinkle over batter.

6. Bake at 350 degrees for 50-60 minutes, until cake tests done in
the middle. Cover cake loosely with foil if the top starts browning too
quickly (I usually place foil over the cake after about 45-50 minutes).

7. Serve hot, or cool in pan.

Blackberry Coffee Cake

This recipe is from Tammy’s Recipes.




One Hour Dinner Rolls

Simple from-scratch dinner rolls that are a complement to soups or salads, any time! (For the fluffiest rolls, total time may exceed one hour…)
Yield: 

24 dinner rolls
Ingredients: 

1/2 cup warm water (115 degrees F)
1 1/2 tablespoons active dry yeast
1/2 tablespoon sugar
2 eggs
1 1/2 cups warm milk (115 degrees F)
1/2 cup oil or melted butter
2 teaspoons salt
1 tablespoon honey or molasses
1/3 cup sugar
6 1/2 cups all-purpose flour or bread flour, approximately
Instructions: 

1.
In a 2-cup measuring cup or small mixing bowl, combine the water,
yeast, and 1/2 tablespoon sugar. Stir with a fork to combine, and then
set aside. (Mixture will get foamy.)

2. In a 4-cup measuring cup (or medium-large mixing bowl), lightly
beat the eggs. Add the warm milk, oil or butter, salt, honey or
molasses, and 1/3 cup sugar. Stir to combine.

3. In a medium-large mixing bowl, combine the two wet mixtures and
stir. Stir in enough flour to form a soft dough, and continue to add
flour and knead until a smooth, elastic dough forms (about 10-15
minutes).

If using a bread machine: Pour both wet mixtures
into bread machine, add about 4 cups of flour, and turn on the dough
cycle. Add more flour as needed to make a smooth, soft dough. Scrape
sides of bread machine pan with a gentle spatula if needed as it mixes.
When dough is smooth and elastic, turn off bread machine. Continue with
step 4.

If using a stand mixer: Pour both wet mixtures into
mixer bowl. Add about 4-5 cups of the flour and allow it to mix (or
knead with a dough hook) until a smooth, soft dough forms, adding more
flour as needed. When dough is smooth and elastic, turn off mixer and
continue with step 4.

4. Allow dough to rest for 5-10 minutes, covered. While dough is
resting, grease two 11×15-inch baking sheets. Turn oven on to 200
degrees and set a timer for 2 minutes. After 2 minutes, turn off the
oven. (Leave the door shut so it stays warm inside!)

5. Separate or cut dough into 24 pieces. I divide in half, then
divide each half in half again. Now I have fourths, and I divide each of
those in half. Now I have 8 pieces of dough, and I divide each piece
into 3 pieces, resulting in 24 pieces. ๐Ÿ™‚

6. Form each piece of dough into a roll. To make Kaiser (or
rosette-shaped) dinner rolls like the ones in these pictures, roll each
piece of dough into a rope about 8 inches long. Tie the rope into a
knot, with two long “tails” remaining. Tuck one tail under and one tail
over, tucking in the middle, to make the rosette shape.

7. Place rolls on greased sheets. Cover lightly with a clean towel
and place sheets in the warm oven (do not turn back on!) and allow to
rise until nearly doubled. This should take about 25 minutes if your
oven was pre-warmed, your yeast was good, etc. It MAY take longer,
though, which is why I recommend starting these rolls in plenty of time
for dinner (more like two hours in advance instead of just one!).

8. When rolls are almost doubled in size, remove them from the oven.
Pre-heat the oven to 375 degrees. Bake rolls for about 15-20 minutes,
until done.

Serve hot and enjoy! Leftover rolls should be stored in an air-tight bag or container.

Easy homemade whole wheat crackers that taste remarkably similar to Wheat Thins! Thin, crunchy, and salty — you will love these crackers! Yield:ย 

About 8 ounces of crackers
Ingredients: 

1 1/4 cups whole wheat flour
1/2 teaspoon salt
1 1/2 tablespoons sugar
1/4 teaspoon paprika
4 tablespoons (1/2 stick) cold butter, sliced
1/4 cup water
1/4 teaspoon vanilla
Salt, for topping
Instructions: 

1.
Combine flour, 1/2 teaspoon salt, sugar, and paprika in a medium bowl.
Cut in butter with a fork or pastry blender, until small crumbs form.
Or, combine the dry ingredients and butter in a food processor bowl and
pulse until crumbly.

2. Make a well in the center, and add the water and vanilla. Stir to
mix, then use clean hands to knead a few times, just enough to form a
ball of dough. (Add just a tad more water, only if needed.) Divide dough
into two pieces and cover with a clean towel.

3. Lightly grease two 11×15-inch baking sheets* and sprinkle lightly with salt. Preheat oven to 400 degrees.

4. On a lightly floured counter, roll each piece of dough into a thin
rectangle approximately 11×15 inches. (Be sure to lightly flour the
dough as you roll, so it doesn’t stick to the counter!)

5. Transfer the sheet of dough to the baking sheet. Use a pizza
cutter or sharp knife to cut dough into squares. Trim edges if desired.
Sprinkle tops with salt.

6. Bake at 400 degrees for 5-10 minutes, until crisp and lightly
browned. Crackers will become more crispy as they cool, so don’t
over-bake! (Remove edge crackers that are getting too dark if the middle
crackers aren’t quite done yet, and continue baking.)

7. Remove baked crackers from sheets and cool on a wire rack. Serve warm or cool, plain or with dips orย  and store leftover crackers in a sealed bag or container.

One Hour Dinner Rolls

This recipe is from Tammy’s Recipes.




Just Like Lambert’s “Throwed Rolls”

A soft, hot dinner roll just like the ones tossed to diners at Lambert’s Cafe!
Yield: 

12 large dinner rolls
Ingredients: 

1 teaspoon sugar
2 1/4 teaspoons (1 pkg.) active dry yeast
1/4 cup warm water (110-115 degrees F)
1 cup warm milk (110-115 degrees F)
1/4 cup (1/2 stick) melted butter
1/4 cup sugar
1 egg, lightly beaten
1 teaspoon salt
4 cups all-purpose or bread flour

Butter, honey and/or sorghum molasses, for serving
Instructions: 

(See additional notes for bread machine directions)

1. In a small bowl, combine the teaspoon of sugar and the yeast with the warm water and allow to foam (5-10 minutes).

2. In a large mixing bowl, mix the warm milk, melted butter, sugar, egg and salt. Add the yeast mixture and stir.

3. Stir in 3 cups of flour. Stir or knead in another cup of flour (or
more, if needed) and knead for 5-10 minutes to make a smooth, elastic
dough.

4. Scrape the large mixing bowl clean (or as clean as possible) and
place dough in the bowl. Grease the top of the dough with butter or oil
and cover with a clean cloth. Place in a warm location (I turn the oven
on for 1-2 minutes, then turn OFF and place covered bowl in the warm
oven to rise) and let rise until doubled in size, about 60-90 minutes.

5. Liberally butter a 12-cup muffin pan. With buttery hands, deflate
the dough and divide into 24 pieces. Roll each piece into a ball. Place
two balls in each muffin cup. Gently grease the tops and cover with a
clean towel.

6. Let rolls rise in a warm place until nearly doubled in size, about
45 minutes. Preheat oven to 350 degrees Fahrenheit and bake rolls for
20-25 minutes, until tops are browned and rolls are done. (Check rolls
after 15 minutes, and cover loosely with foil to prevent excess
browning, if needed.)

Toss hot rolls and serve with butter, honey, and/or sorghum molasses!

Just Like Lambert's "Throwed Rolls"
Just Like Lambert’s “Throwed Rolls”

This recipe was taken from Tammy’s Recipes.




Homemade Wheat Thins Style Crackers

Easy
homemade whole wheat crackers that taste remarkably similar to Wheat
Thins! Thin, crunchy, and salty — you will love these crackers!
Yield: 

About 8 ounces of crackers
Ingredients: 

1 1/4 cups whole wheat flour
1/2 teaspoon salt
1 1/2 tablespoons sugar
1/4 teaspoon paprika
4 tablespoons (1/2 stick) cold butter, sliced
1/4 cup water
1/4 teaspoon vanilla
Salt, for topping
Instructions: 

1.
Combine flour, 1/2 teaspoon salt, sugar, and paprika in a medium bowl.
Cut in butter with a fork or pastry blender, until small crumbs form.
Or, combine the dry ingredients and butter in a food processor bowl and
pulse until crumbly.

2. Make a well in the center, and add the water and vanilla. Stir to
mix, then use clean hands to knead a few times, just enough to form a
ball of dough. (Add just a tad more water, only if needed.) Divide dough
into two pieces and cover with a clean towel.

3. Lightly grease two 11×15-inch baking sheets* and sprinkle lightly with salt. Preheat oven to 400 degrees.

4. On a lightly floured counter, roll each piece of dough into a thin
rectangle approximately 11×15 inches. (Be sure to lightly flour the
dough as you roll, so it doesn’t stick to the counter!)

5. Transfer the sheet of dough to the baking sheet. Use a pizza
cutter or sharp knife to cut dough into squares. Trim edges if desired.
Sprinkle tops with salt.

6. Bake at 400 degrees for 5-10 minutes, until crisp and lightly
browned. Crackers will become more crispy as they cool, so don’t
over-bake! (Remove edge crackers that are getting too dark if the middle
crackers aren’t quite done yet, and continue baking.)

7. Remove baked crackers from sheets and cool on a wire rack. Serve warm or cool, plain or with dips orย  and store leftover crackers in a sealed bag or container.

Homemade Wheat Thins Style Crackers

This recipe was taken from Tammy’s Recipes.




Rosemary Crackers

Thin, crisp homemade crackers with a delightful rosemary flavor!
Yield: 

Two large sheets of crackers
Ingredients: 

2 cups all-purpose flour*
1/2 teaspoon salt
1 teaspoon baking powder
2/3 cup warm water
1 tablespoon dried Rosemary (or 2 Tablespoons finely chopped fresh Rosemary)
1/3 cup olive oil or vegetable oil
Salt, for sprinkling
Instructions: 

1.
In a medium mixing bowl, combine the flour, salt, and baking powder.
Add the water, rosemary, and oil and stir until a thick dough forms.
Knead several times until dough holds together.

2. Grease 2 large baking sheets (13×18-inch) or 3 smaller baking
sheets (11×13-inch). If you have silicone baking mats to line your
sheets, you can skip greasing the sheets and use the mats instead.

3. Divide dough into two (or 3) equal portions and press or roll onto
the prepared sheets. (When your dough fills the sheets, you’ll know
it’s thin enough!)

4. Sprinkle lightly with salt and use a pizza cutter to cut into
squares or strips. (If you cut into strips, after crackers are baked you
can break them into smaller pieces for a rustic look.)

5. Bake crackers in a preheated 400-degree oven for 12-15 minutes,
until crackers are lightly browned and crisp. Cool on a wire rack. (If
you cut into strips rather than squares, break the strips into
crackers.)

Serve plain, with cheese spread, or with homemade yogurt or kefir cheese!

Rosemary Crackers

This recipe is taken from Tammy’s Recipes.




Maple Oatmeal Scones

Yield: 

8 large scones
Ingredients: 

1 3/4 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup quick or old-fashioned rolled oats
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) cold butter, sliced
1/4 cup buttermilk or kefir
1/4 cup pure maple syrup
2 eggs

Egg wash ingredients:

1 egg white
1 teaspoon water
Oats, for sprinkling

Glaze ingredients:

3/4 cup powdered sugar
1/2 teaspoon vanilla extract
3-4 tablespoons pure maple syrup
Instructions: 

1.
In a large mixing bowl, combine the flours, oats, baking powder, sugar,
and salt. Cut in the butter, using a fork or a pastry blender, until
butter is in pea-sized lumps. Some remaining lumps of butter are
perfectly fine, and help make flakier scones.

2. In a small bowl or a 2-cup measuring cup, combine the buttermilk,
maple syrup, and eggs, beating lightly to mix. Add to dry ingredients
and stir gently until a thick ball of dough forms.

3. With clean hands, gently knead the ball of dough a few times.
Dough should be slightly sticky/wet. Just gently form the dough into a
ball and then start flattening it into a large circle, about an inch
thick. You can flatten the dough on a lightly-floured surface, or right
on a large baking sheet.

4. Using a pizza cutter or knife, cut the circle of dough into 8
wedges. (If you want smaller scones, either cut the dough into 12
wedges, or make two, smaller circles of dough and cut each into 6-8
wedges.) Place the wedges on a baking sheet, either in  circle (close
together) or else separated (like cookies).

5. In a small bowl, lightly beat the egg white and teaspoon of water.
Brush a thin layer over the tops of the scones. Sprinkle lightly with
oats.

6. Bake scones at 400 degrees for 20-25 minutes or until lightly browned and done inside. Place scones on a wire rack to cool.

7. To make glaze, put powdered sugar in a small bowl or a 1-cup
measuring cup. Add vanilla extract, and then use a fork to stir in
enough maple syrup to make a glaze that will drizzle.

8. Drizzle glaze over hot or warm scones, or wait until scones are
cooled. More glaze will run off of hot scones, so let them cool a little
if you want a thicker glaze. (I prefer the glaze to end up on my scones
rather than mostly on the counter!) Enjoy!

Scones are best enjoyed within a day or two of being made, although they’ll keep longer. Store these in a sealed container or bag.

Maple Oatmeal Scones

This recipe is taken from Tammy’s Recipes.




Cinnabon Cinnamon Rolls (copycat recipe)

Yield: 

12 large cinnamon rolls (a FULL 9×13 dish!)
Ingredients: 

1/2 cup boiling water
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
4 cups bread flour or all-purpose flour
1 box (3.4 ounces) instant (no-cook) vanilla pudding mix
2 1/2 teaspoons active dry yeast or instant active dry yeast

Filling:

1/2 cup (1 stick) butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
1/4 cup chopped walnuts, optional
1/4 cup raisins, optional

Frosting:

4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
~1-2 teaspoons milk
Instructions: 

**See additional notes below for making this dough in a bread  machine**

1. In a large mixing bowl, combine the hot water with the cup of
(cold) milk to make a warm milk-water mixture. Add the butter, sugar,
salt, egg, and a cup of the flour. Stir to mix.

2. Without stirring between, add 2 more cups of flour, the vanilla
pudding mix, and the dry yeast. Then stir to make a sticky dough. Add
more flour as needed (about a cup more, or as much as it takes to make a
smooth dough) and stir until too thick to stir.

3. Use clean hands to knead dough for 10-15 minutes, until smooth and
elastic. With buttery hands, grease the top of the dough and cover the
bowl of dough with a clean towel. Place in a warm location* and let rise
until double, about an hour.

4. Gently punch down dough ad knead for a minute or two, to remove
excess air bubbles. On a lightly floured surface, roll dough into a
rectangle about 12 inches by 17 inches.

5. Combine the first three filling ingredients and mix well. Heat in
microwave 10 seconds to make spreadable. (It’s okay if it’s fairly
thick.) Spread over rolled dough, covering as much of the surface as
possible. Sprinkle nuts and raisins over dough if using.

6. Starting with the widest end, roll dough into a tight log. Pinch
edges to seal. With a thin sharp knife (I use a serrated knife), cut log
into 12 equal slices. Place rolls in a lightly greased 9×13-inch glass
baking dish. Cover with a clean towel and place in a warm location to
rise until nearly double in size, about 30-45 minutes.

7. Bake rolls in a preheated 350 degree oven for 25-35 minutes. After
about 20 minutes of baking, check on rolls and cover loosely with foil
if they are getting too dark. Rolls can stay in the dish after baking;
set the dish on a wire rack and cover with a clean towel to let it cool.

8. To make the frosting, cream the butter and cream cheese. Add
powdered sugar, vanilla, and maple syrup and beat. Add enough milk to
make a spreadable consistency, about 1-2 teaspoons.

9. Frost rolls while they are still warm for a drizzly melty look! Enjoy!

Cinnabon Cinnamon Rolls (copycat recipe)

This recipe was taken from Tammy’s Recipes.