1 tube Pillsbury French bread, unbaked
1/4 cup butter flavored oil
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
2 Tablespoons yellow cornmeal
2 Tablespoons Parmesan cheese
1 Cup Mexican blend cheese, shredded
1/2 Cup mozzarella cheese, shredded
1/2 Cup cheddar cheese, shredded
1/2 teaspoon parsley
Preheat oven according to french bread package.
Combine oil, garlic salt and garlic powder, brush over the bread.
Sprinkle corn meal on top of the bread and then flip over.
Put cheeses on top of the bread, sprinkle with 1/2 of the
Parmesan, parsley, and remaining butter.
Bake bread according to the package until cheese is melted and
Remove from oven and sprinkle with remaining Parmesan cheese.
Allow cheese to set for a minute.
Cut bread width-wise into 1 inch slices.
1 package pizza dough (or your favorite recipe)
1/4 cup melted butter
1/2 cup sugar
2 teaspoons cinnamon
1 pound powdered sugar
1 tablespoon milk
1 tablespoon melted butter
1/2 teaspoon vanilla
Preheat oven to 350 degrees F. Roll out pizza dough to a rectangle,
roughly 10 by 12 inches, cut in half across the longest side, and
then cut the other sides into 8th’s. You should have 16 individual
pieces now. Place pieces onto a lightly greased baking sheet, and
bake for approximately 15 minutes.
While the sticks are baking, make the icing by combining the
powdered sugar, vanilla, milk, and 1 tablespoon of butter. You may
need to add additional milk to thin down the icing. Set icing aside.
Combine the 1/2 cup sugar and 2 teaspoons cinnamon in a bowl, mix
well. Melt the 1/4 cup butter and when the pizza dough is done
brush with butter. Sprinkle over the cinnamon and sugar mixture
over the freshly buttered sticks.
Honey Butter Biscuits
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup vegetable shortening
1 teaspoon cream of tartar
2/3 cup whole milk
4 tablespoons butter (melt in small pan and set aside)
1/3 cup honey
Place flour, baking powder, sugar, salt, cream of tarter in a mixing bowl. Work in the shortening until the mixture feels like cornmeal. Pour milk into flour and mix well. Knead about 12 – 15 times.
Break dough into about 1/4 -1/3 cup size balls. Roll dough into balls and pat to 1/2″ thickness. Brush with melted butter and place on a baking sheet.
Place biscuits into a 450 degrees F preheated oven and bake 10 – 12 minutes.
While biscuits are in the oven, pour the honey into the remainder of the butter and bring to a boil. Remove honey butter from heat and set aside. When biscuits are done remove from the oven and immediately brush with honey butter.
1 cup fresh or frozen blueberries
1-3/4 cups plus 1 tablespoon flour, divided
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp nutmeg
3/4 tsp salt
1 cup sour cream
1/3 cup milk
Preheat oven to 400 F. Grease twelve 2-1/2-inch muffin cups.
Toss blueberries with 1 tablespoon of the flour. Combine the remaining 1-3/4 cup flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside.
Beat egg, sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries until evenly distributed. Fill muffin cups 2/3 full with batter. Bake about 20 minutes until golden.
Honey Wheat Bread
2 ½ cup warm water (100°-110°F)
¼ cup vegetable oil
½ teaspoon Brown gel paste coloring
½ cup honey
2 Tablespoons molasses
3 ½ cups whole-wheat flour
2 Tablespoons cocoa powder
1 teaspoon salt
2 Tablespoons active dry yeast
2-3 cups bread flour
corn meal (for dusting loaves)
In the bowl of a stand mixer fitted with a dough hook, stir together water, oil, coloring, honey and molasses until mixed well.
Add wheat flour to water mixture.
Add cocoa powder & salt, and stir until blended. Cover bowl loosely with plastic wrap and allow mixture to sit for 20 minutes (this will give the flour time to absorb the liquids).
Stir in yeast, then add the bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes.
Cover bowl with greased plastic wrap.
Allow dough to rise in the bowl until doubled, about 45-60 minutes.
Prepare 2 cookie sheets by lining them with parchment paper, set aside. Divide dough into 4 pieces.
Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.
On a prepared cookie sheet, shape 2 pieces of dough into 2 loaves, each approximately 9-10 inches long. Sprinkle with corn meal, and repeat with the remaining 2 pieces of dough.
Let dough rise until doubled, about 45-60 minutes. Preheat oven to 350 degrees F.
Bake at for 40 minutes, rotating pans halfway through baking.
Transfer loaves to a wire rack to cool at least 1 hour before serving .
Makes 4 loaves.