Pumpkin Bread (Really Good)

Really Good Pumpkin Bread

From: Cook's Illustrated Issue No. 118
Makes: 2 loaves

Ingredients:

Topping:

• 5 tbs packed light brown sugar
• 1 tbs all-purpose flour
• 1 tbs butter, softened
• 1 tsp ground cinnamon
• 1/8 tsp salt

Bread:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 (15-oz) can unsweetened pumpkin puree
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1/2 cup vegetable oil
• 4 ounces cream cheese cut into 12 pieces
• 4 large eggs
• 1/4 cup buttermilk
• 1 cup walnuts, toasted and chopped fine

Directions:

1. For the topping: Using fingers, mix all ingredients together in a bowl until well combined and topping resembles wet sand; set aside.
2. For the Bread: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2 inch loaf pans. 
3. Whisk flour, baking powder, and baking soda together in a bowl.
4. Combine pumpkin puree, salt, cinnamon, nutmeg and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1 1/2 cup, 6 to 8 minutes. Remove pot from heat; stir in sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
5. Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined. Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool at least 1.5 hours. Serve warm or at room temperature.

Sweet Potato Braids

Sweet Potato Braids

Ingredients:

• 2 packages of active dry yeast
• 1/4 cup warm milk (110-115 degrees)
• 1 cup of mashed sweet potatoes (1 cup canned pumpkin can be substituted)
• 1 3/4 cups milk
• 1/4 cup veg. oil
• 1 egg
• 4 cups all purpose flour
• 2 cups whole wheat flour
• 1 tsp salt
• Optional: 1/2 cup dried cranberries, nutmeg and/or cinnamon 

Instructions:

1. Mix yeast and warm milk in large bowl; let stand for 5 minutes. Stir in sweet potatoes, milk, oil, and egg. Add 3 cups all-purpose flour, whole wheat four, and salt; mixing until smooth. Mix enough remaining all-purpose flour to make smooth dough.
2. Knead dough on floured surface until smooth and elastic, about 5 minutes.
3. Place dough in a bowl; let rise, covered, in a warm place until double in size, about 1 hour.
4. Punch down dough. Divide dough into 2 equal halves. Divide each half into thirds.
5. Roll pieces of dough into strips, 12 inches long. Braid 3 strips; fold ends under and place on greased cookie sheet. Repeat with remaining dough. Let rise, loosely covered, until double in size, about 30 - 40 minutes.
6. Bake until breads are golden and sound hollow when tapped, 45 to 55 minutes. Transfer to wire racks and cool.

Granola Bread

Granola Bread

Makes: 2 loaves (16 servings)

Nutrition Information: per serving, Calories 87; fat 1.3g; protein 2.6g; carbs 16.7g

Ingredients:

• 2 packages active dry yeast
• 3/4 cup warm water (110-115 degrees)
• 2 tbs light brown sugar
• 1 1/4 cups buttermilk
• 3 cups all-purpose flour
• 3/4 to 1 1/2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp salt
• 2-3 tbs butter softened
• 1 1/2 cups low-fat granola
• Buttermilk

Instructions:

1. Mix yeast, warm water, and brown sugar in large mixer bowl; let stand 5 minutes. Add buttermilk, all-purpose flour, 3/4 cup whole wheat flour, baking powder, salt, butter, mix on low speed until smooth. 
2. Mix in granola and enough remaining 3/4 cup whole wheat flour to make smooth dough (dough will be slightly sticky).
3. Knead dough on floured surface until smooth and elastic, about 5 minutes. Divide dough into 2 equal pieces. Roll each piece into a rectangle 18 x 10 inches. Roll up, beginning at short ends. Press each end to seal. Place loaves, seam side down in greased 9x5" loaf pans. Let rise, covered in warm place until double in size, about 1 hour.
4. Brush tops of loaves with buttermilk. Bake at 375 degrees until loaves are golden and sound hollow when tapped, 40 to 45 minutes. Remove from pans cool on wire racks.

Pizza Dough

Pizza Dough

From: Cuisine at Home, Issue No. 56
Makes: 4 personal size crusts
Total Time: 1 1/4 hours

This has become a family favorite... we hardly eat pizza out anymore. I recommend "Hunts Tomato Sauce with basil, garlic & oregano" in the 8 ounce can for a quick sauce.

Ingredients:

• 1 packet active dry yeast (2 1/4 tsp)
• 1 cup warm water (105-115 degrees)
• 1 tsp honey
• 1 tbs extra-virgin olive oil
• 3 cups all purpose flour
• 1 tsp salt

Instructions:

1. Dissolve yeast in water in the mixer bowl. Stir in honey and let stand 2-3 minutes, or until the liquid begins to bubble. Add the olive oil and stir.
2. Add flour and salt to the yeast mixture. Use a paddle attachment just to mix, then change to a dough hook. Knead until the dough comes cleanly away from sides and clusters around the hook, about 5 minutes.
3. Turn out dough onto a clean work surface and briefly knead by hand. The dough should be smooth and elastic; when pressed, it should slowly spring back and not feel tacky.
4. Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap and leave in warm spot to rise for 30-60 minutes. When ready, the dough will stretch when gently pulled.
5. Divide dough into 4 pieces; shape into balls, pulling down sides and tucking under as you work around the ball 4 or 5 times. To remove air bubbles, roll each ball under your palm until smooth and firm, about 1 minute. Cover with plastic wrap coated with non stick spray and let rise another 30-60 minutes. (Dough can be kept in plastic wrap in the refrigerator for 1-2 days.
6. Preheat oven to 500 degrees with baking stone in oven to heat. 
7. Press dough out on a lightly floured surface. Turn the dough, pressing on its center, to gradually spread it to a 7-8" circle, or roll it out to 10-12" for a larger, thinner crust; press around the edge for a thicker, raised rim. Transfer pizza peel dusted generously with cornmeal or flour, brush dough with oil, then top. (If you don't have a peel just use the back of a cookie sheet to transfer pizza to the heated oven stone.
8. Bake in 500 degree oven for about 10 minutes.

Cranberry Almond Biscotti

Cranberry Almond Biscotti

From: Post Cereal Box
Makes: 2 dozen

Ingredients:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups "Post Selects - Cranberry Almond Crunch" Cereal
• 1/2 cup dried cranberries, chopped

Optional Ingredients:

• 1/2 cup chocolate chips
• 1/4 cup melted chocolate chips to drizzle on top after cooking.

Instructions:

1. Preheat oven to 325 degrees.
2. Mix flour, baking powder and salt in small bowl, set aside. 
3. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and and vanilla. Gradually add flour mixture, beating well after each addition. Stir cereal and dried cranberries into dough.
4. Divide dough into 2 equal portions; place on greased cookie sheet. Shape each portion into log 14 inches long and 2 inches wide.
5. Bake 30 minutes or until lightly browned. Remove from cookie sheet, place on cutting board, cool 10 minutes. Using a serrated knife, cut each log into diagonal slices about 3/4" thick. Place slices upright on cookie sheet 1/2" apart. Bake 12 minutes or until slightly dry. Remove from cookie sheet. Cool on wire rack. Store in tightly covered container.

Best Ever Oatmeal Muffins

Oatmeal Muffins

From: Betty Crocker Cookbook, 1965

Makes: 12 muffins
Total Time: 35 minutes

I found this one in my mother-in-law's old Betty Crocker Cookbook. What a gem! Add 3/4 cup of any fruit or chocolate chip pieces.

Ingredients:

• 1 cup old fashion oats (quick oats work too, you just don't have to let them sit for 15 minutes in the milk.)
• 1 cup milk
• 1 cup flour
• 1/3 to 1/2 cup sugar 
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1 egg
• 1/4 cup vegetable oil (Reduce to 1/8 cup if adding smashed fruit)

Optional:

• 3/4 cup of fresh fruit
• 1/2 cup chocolate chips (goes great with banana & walnuts)
• 1/4 - 1/3 cup walnuts

Instructions:

1. Preheat oven to 425 degrees
2. Mix oats and milk in a medium sized bowl - let stand for 15 minutes. (This is important even if you are using quick oats.)
3. Prepare muffin tin with paper liners or nonstick spray
4. Combine all dry ingredients including nuts or chocolate chips in a large wide bowl. Create a well in the center by pushing flour mixture up the sides of the bowl, leave only a thin coating at bottom of bowl.
5. Add fruit, egg, and oil to oat mixture and stir until blended. 
6. Wait until the oven is preheated. Then pour the wet mixture into the well of dry ingredients. Using large even strokes (only about 20 to 25) mix ingredients until just moist. Don't over mix, the muffins will be tougher, it is ok if there is some lumps and dry mixture visible - as long as 95% is moist.
7. Fill muffin cups 2/3 full, being careful to stir batter as little as possible.  Moving the muffins to the pre-heated oven as soon as possible is important. Don't let the wet batter sit around, the muffins are more dense if the batter sits around or is put into a cooler oven.
8. Bake at 425 degrees for 20 to 25 minutes, tops will be lightly browned.