Lemon Pull Apart Rolls

 ROLLS

12 Rhodes dinner rolls, thawed but still cold

zest of 1 lemon

1/2 cup sugar

3 Tbsp butter, melted

 

GLAZE:

1/3 cup powdered sugar

1 Tbsp lemon juice (more or less)

 

Cut rolls in half and place cut side down in a greased 9x13" 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 with plastic wrap and let rise till doubled. Since the dough is still cold, it can take 2-3 hours.

 

Preheat oven to 350°.

Sprinkle the remaining lemon-sugar mixture on top of the rolls. Bake at 350° for about 20-25 minutes.

 

Whisk together glaze ingredients in a small bowl. Drizzle over rolls while still warm.

 

NOTES

-If you can't find frozen roll dough in your area, you can use homemade dough and it works just fine.

-If you like lots of icing on your rolls, double the icing recipe.

This recipe can be found here.

Southern Pecan Bread

1½ cups light brown sugar

½ cup granulated sugar

1¼ cup butter, melted

4 eggs, lightly beaten

1 tsp. vanilla

½ tsp. kosher salt

1½ cups self-rising flour

1½ cups chopped pecans

Preheat oven to 350°F. Line a 9×13 baking dish with foil or parchment paper. Coat lightly with nonstick spray and set aside.

Combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn the mixer up to medium speed and mix for 1 minute until smooth.

Mix in the flour until just combined. Fold in the pecans.

Transfer mixture to your prepared pan and bake for 35-40 minutes, or until the center is just set and the edges are lightly golden.

Cool completely in the pan, and then cut into squares.

Notes

Store, airtight at room temperature for up to 3 days.

If you don’t have self-rising flour: 1 cup self-rising flour = 1 cup all-purpose flour = 1½ tsp. baking powder + ½ tsp. kosher salt.

This recipe can be found here.

Double Chocolate Chip Mini Loaves

1½ cups sour cream

½ cup vegetable oil

2 eggs

1 tsp. vanilla

1½ cups flour

¾ cup sugar

¼ cup unsweetened cocoa powder

1 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

½ cup semi-sweet chocolate chips

½ cup milk chocolate chips

Preheat oven to 350°

Prepare 8 mini loaf pans by spraying them with cooking spray.

Whisk wet ingredients together in a bowl. 

Whisk dry ingredients together separately in a larger bowl.

Fold wet ingredients into the dry ingredients.

Divide batter into mini loaf pans and bake until a toothpick inserted in the center of the loaf comes out clean (20-23 minutes).

Let cool 1 hour, then remove from pan.  Transfer to a rack to cool completely.

Holiday Gingerbread Mini Loaves

2 2/3 c. all-purpose flour

1 tsp. baking soda

3 tsp. ginger

1 Tbsp. cinnamon

1 tsp. allspice

¼ tsp. salt

1½ sticks unsalted butter, softened

1 c. brown sugar

2 eggs

1 tsp. vanilla extract

3/4 c. molasses

1 c. hot water

1 cup chopped walnuts (optional)

Preheat oven to 350°. Grease loaf pans with cooking spray.

In a large bowl, combine flour, baking soda, ginger, cinnamon, allspice and salt. Set aside.

Using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs and vanilla extract. In a small bowl, whisk molasses and hot water until combined. Stir into egg mixture. Gradually stir flour mixture into egg mixture, forming the dough.  Stir in nuts

Pour batter into loaf pans, filling it 2/3 of the way up. Bake 30 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Cool 20 minutes before removing from pan; cool an additional 30 minutes.


This recipe can be found here.

Pumpkin Bread

3 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

16 oz. canned unsweetened pumpkin

3½ cups flour

2 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

1 tsp. nutmeg

1 tsp. allspice

1 tsp. cinnamon

½ tsp. cloves

2/3 cup water

Preheat oven to 350°.

Butter and flour 2 9 X 5 loaf pans or 16 mini loaf pans.

Stir together sugar and oil. Stir in eggs and pumpkin.

Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating.

Divide batter between pans.

Bake for 60-70 minutes for 9X5 pans or 30 to 40 minutes for mini loaf pans or until cake tester comes out clean.

Let stand 10 minutes. Remove from pans and cool.

*optional - 1 cup toasted walnuts, broken into bits

This recipe can be found here.

Cinnamon Streusel Muffins

1¾ cups all-purpose flour

2¾ tsp. baking powder

¾ tsp. table salt

½ cup brown sugar

1 tsp. cinnamon

½ cup chopped pecans or walnuts

1 tsp. vanilla

1 tsp. almond extract

1 large egg

¾ cup buttermilk

1/3 cup cooking oil

Streusel Topping

¼ cup sugar

2½ Tbsp. flour

½ tsp. cinnamon

1½ Tbsp. butter, softened to room temperature

Preheat oven to 400°. Line 12 muffin wells with liners. Set aside.

Lightly spoon the flour into measuring cups and level with a knife and combine it in a large bowl with the baking powder, salt, sugar, cinnamon, and nuts. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, vanilla, almond extract, and oil. Add to the dry ingredients, stirring just until moistened.

Spoon the batter into lined muffin tins, filling all 12. Set aside.

To make the streusel topping, combine sugar, flour, and cinnamon. Cut in the butter with a pastry cutter until the mixture is crumbly. Sprinkle over the batter and bake for 16-18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean.

Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. 


This recipe can be found here.

Nut Bread

For best results, mix with a wooden spoon, not with an electric mixer. It will overmix and become tough.

2 cups white sugar

2 eggs

2 Tbsp. cooking oil

1 tsp. vanilla extract

4 cups all-purpose flour

2 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

2 cups buttermilk

1-2 cups chopped walnuts

Preheat the oven to 350°. Grease two 9x5 inch loaf pans or 16 mini loaf pans.

In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon.

Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts.

Divide the batter evenly between pans.  Bake for 55 minutes (for 2 loaves) or 25 minutes (for the mini loaves) in the preheated oven, until a toothpick inserted into the crown comes out clean.

Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.

This recipe can be found here.

Honey Butter

1 cup heavy whipping cream

1 cup honey

1 cup sugar

1 pound (4 sticks) salted sweet cream butter

1 tsp vanilla

Bring whipping cream, honey and sugar to a boil to dissolve the sugar. Put cold butter in a blender. Pour boiling mixture and vanilla over butter and blend until smooth. Pour into containers and refrigerate overnight before eating. Store in the fridge.

This recipe can be found here.

Mormon Muffins

1 c. boiling water

2½ tsp. baking soda

½ c. shortening

1 c. sugar

2 eggs

2 c. buttermilk

2½ c. flour

½ tsp. salt

2 c. All Bran cereal

1 c. 40% bran flakes

½ c. chopped walnuts

Directions

Add soda to boiling water and set aside.

Whip shortening and sugar until light and fluffy.  Add the eggs and mix well. Add the buttermilk, flour, salt; mix again.

Add the soda water very slowly. Gently fold the cereals and the walnuts into the mix.

Muffin mix must sit in the refrigerator overnight before baking.

Preheat oven to 350 °

Grease the tops and inside of muffin pans (these will go over the tops of the tins). Spoon batter into muffin tins to the top.

Bake for 30 minutes. Let cool for 5 minutes.

Notes

Muffin batter will last one week, covered and refrigerated.
Makes about 2 dozen regular sized muffins.

The recipe can be found here. 

Mini Lemon Loaves

½ cup butter, softened

1 cup granulated sugar
2 eggs
1 tsp. vanilla extract
½ cup sour cream
1 large lemon, zested {5 teaspoons, approximately}
1½ cups all-purpose flour, sifted {which ends up being about 1 3/4 cup sifted flour}
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 Tbsp. milk

glaze:
¼ cup fresh lemon juice
½ cup granulated sugar

Preheat oven to 350°. Spray mini pans with non-stick cooking spray and set aside.

In large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla, lemon zest and sour cream. Scrape sides and mix again. With mixer on low speed, incorporate all dry ingredients until just combined, then stir in milk. Scrape sides and mix a few more times by hand.

Spoon batter equally into prepared pans. Bake 15-20 minutes or until edges are golden brown and are baked thoroughly.

While lemon loaves are baking, mix ingredients together for glaze and microwave on high for 2 minutes, stirring every 20 seconds or so to dissolve sugar into lemon juice. The glaze is done once the sugar has dissolved.

Once loaves come out of the oven, cool at least 15 minutes before removing from pans. Spoon glaze over loaves and continue to cool completely. Store in air tight containers until ready to serve.

This recipe can be found here. 

Irish Soda Bread

Make it early in the day, as it tastes best after sitting for a few hours.

3 cups all-purpose flour

1 Tbsp. baking powder

1/3 cup white sugar

1 tsp. salt

1 tsp. baking soda

1 egg, lightly beaten

2 cups buttermilk

¼ cup butter, melted

Preheat oven to 325°. Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean.

Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

This recipe can be found here.

Quick Brazilian Cheese Rolls {Pao de Queijo}

1 large egg

½ cup milk

¼ cup canola oil

1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions

½ tsp kosher salt

¼ C grated cheddar cheese* (preferably medium or sharp)

¼ C grated Parmesan cheese

Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. 

Preheat oven to 400°.  

Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  Sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm.

These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. 

This recipe can be found here.

Mix and Match Quick Bread

Create your perfect loaf of quick bread: This customizable recipe leads to thousands of possibilities!

1. Choose a Flavor
Prepare 1 cup fruit or vegetables (one kind).
*Pear, shredded and squeezed dry
*Apple, shredded and squeezed dry
*Banana, mashed
*Carrot, shredded
*Zucchini, shredded and squeezed dry

2. Pick Your Mix-Ins
Choose up to 1 3/4 cups total of the following ingredients (use no more than 3/4 cup nuts). Toast and chop any nuts; chop any large dried fruit.
*Walnuts
*Pecans
*Almonds
*Hazelnuts
*Pistachios
*Dried cherries
*Dried cranberries*Rolled oats
*Chocolate chips (or some other flavor chip)
*Sweetened shredded coconut

3. Prepare the Pan
Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.

4. Make the Batter
Mix 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2). 
In a medium bowl, whisk 2 eggs, 1/2 cup cooled melted butter or vegetable oil, 1/2 cup sour cream, and 1 teaspoon vanilla extract. 
Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined.

5. Bake the Loaf
Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

6. Make a Glaze
Prepare a glaze, pour on the cooled bread and let set, 15 to 20 minutes.

Chocolate
Whisk 1 cup confectioners' sugar, 2 tablespoons cocoa powder, 2 tablespoons milk, 1/4 teaspoon vanilla extract and a pinch of salt.

Vanilla Bean
Whisk 1 cup confectioners' sugar, 1 tablespoon milk and the seeds from 1 vanilla bean.

Brown Butter
Brown 3 tablespoons butter over low heat; cool slightly. Whisk with 1/2 cup confectioners' sugar and 1 tablespoon milk. Use immediately.

Citrus
Whisk 1 cup confectioners' sugar, 1 tablespoon each milk and citrus juice, and 1 teaspoon citrus zest.

Cream Cheese
Whisk 1 cup confectioners' sugar, 3 tablespoons softened cream cheese, 2 tablespoons milk and ¼ teaspoon vanilla extract.

Make these in advance: You can store them in an airtight container for up to 1 week.

This recipe can be found here.

Banana Lemon Muffins

1 stick margarine

1¼ cups sugar

2 large eggs

1 cup mashed bananas

Pinch of salt

2 Tbsp lemon juice

1 tsp vanilla

2 cups flour

1 tsp baking soda

¾ cup buttermilk

Preheat oven to 350°.  Grease muffin cups.

Cream margarine and sugar until light and fluffy.  Beat in the eggs, one at a time.  Whip in bananas, lemon juice and vanilla.  Sift dry ingredients together.  Stir in banana mixture alternately with buttermilk. 

Bake for 20 minutes.  Makes 18 muffins

Banana Bread

1 cup granulated sugar

8 tablespoons (1 stick) unsalted butter, room temperature

2 large eggs

3 ripe bananas

1 tablespoon milk

1 teaspoon ground cinnamon

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Recipe can be found here.

Buttered Rosemary Rolls

15 frozen, unbaked, un-risen dinner rolls

Melted butter

Coarsely chopped fresh rosemary

Coarse sea salt

Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours.

When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with chopped rosemary. Finally, sprinkle with sea salt.

Bake (as instructions on the packet - usually 400 degrees F) for 15 to 20 minutes. Don't be alarmed if you pull them out of the oven and they've risen way over the surface of the pan. Within a minute or two, they'll calm right down.

Then you can dig right in!

This recipe can be found here

Zucchini Bread

3 1/4 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon ground nutmeg

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 teaspoon lemon juice

1 cup chopped walnuts or pecans

Preheat oven to 350 degrees.

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.

Mix wet ingredients into dry, add nuts and fold in.

Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

This recipe can be found here