Sweet Cornbread

Ingredients 1 cup cornmeal 3 cups all-purpose flour 1 1/3 cups white sugar 2 tablespoons baking powder 1 teaspoon salt 2/3 cup vegetable oil 1/3 cup melted butter 2 tablespoons honey 4 eggs, beaten 2 1/2 cups whole milk Directions Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish. Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten. Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

Ina's Honey White Bread

1/2 cup warm water (110 degrees)
2 packages dry yeast
1 teaspoon sugar
1 1/2 cups warm whole milk (110 degrees)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 1/2 tablespoons honey
2 extra-large egg yolks
5 to 6 cups all-purpose flour
1 tablespoon kosher salt
1 egg white, lightly beaten
Directions
Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.


Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.


Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.


Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.


Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.

Sweet Cornbread

Lighter Cornbread
adapted from King Arthur Flour

1 3/4 cups all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup milk
1/3 cup buttermilk
1/4 cup (1/2 stick) butter, melted and cooled
1 large egg

Preheat oven to 375. Lightly great an 8- or 9-inch square or round pan.

In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking sida and salt.

In another bowl or large measuring cup whisk together the milk, buttermilk, melted butter and the egg.

Pour the liquid all at once into the flour mixture, stirring quickly and gently until the ingredients are just combined.

Spread the batter into the greased pan. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a toothpick inserted into the center comes out clean

Cinnamon Swirl Bread

Cinnamon Swirl Bread
printer friendly recipe

Ingredients:
* 1/3 cup sugar
* 1/2 cup finely chopped pecans, toasted
* 2 teaspoons ground cinnamon
* 1 cup sugar
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 egg
* 1 cup milk
* 1 teaspoon vanilla
* 1/3 cup cooking oil

Preheat oven to 350 degrees. Grease the bottom and sides of a 9 x 5 loaf pan (or little loaf pans — my favorite!) Combine 1/3 cup of sugar, pecans, and cinnamon. Set aside.

Combine 1 cup of sugar, flour, baking powder, and salt. In a separate bowl, beat egg. Then, stir in milk, vanilla and oil. Make a well in the flour mixture and add the egg mixture. Stir just until mixed. Do not over mix.

Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.

Bake for 40 to 50 minutes or until done, less time if you have little loaves. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.

Apple Streusel Muffins

Apple Muffins




Streusel Topping:


1/4 c flour
1/4 brown sugar, firmly packed
1/4 tsp cinnamon
2 Tbls firm butter


Muffins:


1 c plus 2 Tbls flour
1/2 c sugar
2 tsp baking powder
pinch of salt
1 large egg
1/2 milk
5 Tbls butter, melted
1 large apple (such as jonathan, granny smith, golden delicious, red delicious) peeled, cored, and diced


Preheat oven to 400F. Place muffin or cupcake liners in a 12 cup muffin pan or grease the bottoms only of a muffin pan.


For Streusel Topping:


In a medium bowl, mix flour, brown sugar, and cinnamon. Cut in butter until crumbly, using a pastry blender or pulling 2 table knives through the ingredients in opposite directions. Set aside.


For Muffins:


Sift together, flour, sugar, baking powder, and salt. In a small bowl, beat the egg, milk and the melted butter. Pour the egg mixture into the dry ingredients and mix well. Stir in the chopped apple. Divide batter evenly among muffin cups. Sprinkle each with about 1 Tbls. streusel topping. Bake in preheated oven for 20 to 25 minutes or until golden brown.


Makes 12 muffins.

Whole Wheat Bread

Honey Whole Wheat Bread


1 Tbls active dry yeast
1 c warm water (110F)
1 Tbls butter, melted
3 Tbls honey
1 c bread flour (all purpose is ok)
1 c whole wheat flour
2 tsp salt


In a large bowl, stir together the yeast and the warm water. Let it stand ofr 5-10 minutes, until foamy. Stir in the melted butter, honey, and flours. Add a bit more flour at a time if the dough is still sticky. Mine was and I added flour until it could be handled and was slightly sticky. Turn dough out onto a floured surface and knead into a smooth ball, about 2 minutes.


Transfer dough to a lightly greased bowl, cover and let rise until doubles, 1-1 1/2 hours.


Remove dough and gently deflate. Grease a loaf pan. Roll dough into a 12 inch by 14 inch rectangle. Roll up dough and pinch seams and turn edges under so that it will fit into the loaf pan.


Cover with a dishtowel and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 400F. Bake for 25 minutes at 4ooF. Let loaf cool before slicing.

Cinnamon Rolls

The recipe originates from the Lion House in Salt Lake City. In addition, recipes for honey butter and frosting are included. Enjoy!


Lion House Dinner Rolls
Ingredients:2 c. warm water (110-115 degrees)
2/3 c. nonfat dry milk (instant or non instant)
2 tb. dry yeast (2 packets)
1/4 c. sugar
2 tsp. salt
1/3 c. shortening (butter or margarine at room temp)
1 egg
5-5 1/2 c. flour (bread flour)


In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of the mixer until ingredients are wet then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until ingredients are wet then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix in well. If the dough is sticky add another 1/2 cup of flour and mix again. (This can be done by hand or mixer) The dough should be soft, not overly sticky, and not stiff. IT IS NOT NECESSARY TO USE THE ENTIRE AMOUNT OF FLOUR.


Scrape the dough off the sides of the bowl and pour approximately 1 tbsp of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered by the oil. (This helps prevent the dough from drying out). Cover with plastic and allow to rise in a warm place until double in size. Sprinkle cutting board or counter with flour and put dough on the flour. It is now ready to cut or shape into desired rolls. Place on greased baking pan. Let rise in a warm place until the rolls are double in size (approximately 1-1/2 hours. Bake in a 375* oven for 15-18 minutes or until they are browned to your satisfaction. Yields about 1-1 1/2 dozen rolls.
Dough can be frozen for a max of 5 weeks.

CINNAMON ROLLS
Ingredients:
1 recipe of Lion House roll dough (below)
soft butter
1/2 cup brown sugar
1-2 teaspoons cinnamon

Prepare one recipe of the Lion House roll dough and allow rising until double. Sprinkle flour on work area, place dough on flour and roll out to 12"x8" rectangle. Spread with soft butter. Sprinkle with mixture of ¼ cup sugar and 1-2 teaspoons cinnamon (depending on your taste), and roll up like a jelly roll. Slice into one-inch slices and place on a well-greased pan with space between so they can rise. Allow to rise until double in size and bake in a 375 degree oven for 10-15 minutes, or until light golden brown. Remove from the oven and allow cooling. Combine 3 cups of powdered sugar, 2 teaspoons Vanilla and 1/3 cup half and half, cream, evaporated, or regular milk. Mix until smooth. Gently spread frosting on the rolls with your hand or drizzle on with a spoon. Allow to cool slightly and enjoy!

HONEY BUTTER (FOR DINNER ROLLS)
1 c. butter
3/4 c honey
1/4-1/2 tsp vanilla
Beat for 30 minutes so it will not separate.

CINNAMON ROLL FROSTING
2 lb bag powdered sugar
1 stick butter
1/2 c shortening
2-3 tsp vanilla
Milk (Noelle used whipping cream)
Mix first 4 ingredients well. Add milk choice to get desired consistency.

Orange Rolls

Orange Rolls by Lion House

Icing
1 ½ cups powdered sugar
2 tablespoons freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
2 to 4 tablespoons heavy cream, or 2 tablespoons half-and-half

Place powdered sugar and orange juice in a small bowl; add half the
amount of heavy cream. With spoon or mixer, mix until smooth. If icing
is too thick, add more cream a little at a time. The hotter the rolls
are when frosted, the thicker the frosting needs to be. Note: You can
add more orange flavor by mixing in 1 to 2 teaspoons orange zest if
desired.


Lion House Dinner Rolls


2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until
milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups
flour. Mix on low speed until ingredients are wet, then for 2 minutes
at medium speed. Add 2 cups flour; mix on low speed until ingredients
are wet, then for 2 minutes at medium speed. (Dough will be getting
stiff and remaining flour may need to be mixed in by hand). Add about ½
cup flour and mix again, by hand or mixer. Dough should be soft, not
overly sticky, and not stiff (It is not necessary to use the entire
amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of
vegetable oil all around sides of bowl. Turn dough over in bowl so it
is covered with oil. (This helps prevent dough from drying out). Cover
with plastic and allow to rise in warm place until double in size.
Sprinkle cutting board or counter with flour and place dough on floured
board. Roll out and cut rolls into desired shape and size. Place on
greased (or parchment lined) baking pans. Let rise in warm place until
rolls are double in size (about 1-1 ½ hours).

Follow recipe for Orange Rolls at this point.