French Bread

6 cups flour (bread flour is best)
2 Tbsp yeast
2 Tbsp sugar
2 tsp salt
2 cups warm water
cornmeal
1 egg white, lightly beaten
1 Tbsp water

1. In a large bowl, combine 2 cups flour, yeast, sugar, and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf.  Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Tomato Basil Toast

I usually get in a rut for lunch and make the same things for me and my kids - PBJ's, salad, mac & cheese, hot dogs, etc. But I've been trying to make my lunches a little more healthy. I made this for lunch the other day and loved it!! So, I thought I'd share it with you! Please forgive me, because I just kind of add and subtract things as I like! :) Feel free to do the same!

Ingredients:

Slices of bread, or a sliced baguette, or something bread related

Olive oil

Spinach leaves

Sliced tomato

Mozzarella

Basil (fresh or dried)

Salt and Pepper

Directions:

Brush olive oil over bread and broil until lightly golden. Add layer of spinach leaves and tomato slices. Sprinkle with salt and pepper. Top with mozzarella and dried basil. Broil until lightly brown. (If using fresh basil, wait to put it on until AFTER you broil it with the cheese.)

I'm looking forward to trying this with some other flavors as well. Peppers, feta cheese, onion, etc. The possibilities are endless and I'm getting hungry again! :)

Overnight Danish

4 1/2 tsp dry active yeast
1/2 cup warm milk
6 cups flour
1/3 cup sugar
2 tsp salt
1 cup cold butter
1 1/2 cups warm half and half cream
6 egg yolks, beaten
1 can pie filling, any flavor (pudding also works)
Icing (see recipe below)

DIRECTIONS
Dissolve yeast in warm milk. Combine flour, sugar, and salt in a large bowl. Cut in butter. Add the yeast mixture, half and half, and egg yolks. Stir until mixture forms a soft dough (will be sticky). Cover and refrigerate overnight.
Punch dough down. Divide into quarters. Roll each portion into an 18" x 4" rectangle. Cut into 1" x 4" strips. Place two strips side by side. Twist together. Shape into a ring, and pinch ends together. Repeat with remaining strips. Place 2" apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
Using the end of a wooden spoon handle, make a 1/2" deep indentation in the center of each roll. Fill each with about 1 Tbsp pie filling. Bake at 350 for 14-16 minutes, until lightly browned. Remove from pans and cool on wire racks. Drizzle icing over rolls.

Icing
2 Tbsp butter, softened
3 cups confectioners' sugar
1/4 tsp vanilla
dash salt
4-5 Tbsp half and half cream

Beat butter until fluffy. Gradually beat in the sugar, vanilla, salt, and enough cream to achieve a drizzling consistency.

Donut Recipe

Note: As I had never made donuts before, I did some research first. If you'd like, The Pioneer Woman Cooks blog has a great step-by-step guide of how-to-make donuts you may find helpful. I did. Her recipe is different, but it will give you a general idea of what to do and what to expect!
Also, my friend told me that you should glaze all the donuts, even if you plan to dip them in chocolate or something. The glaze will help lock in the moisture and help them stay fresh longer!

An Aside: I didn't have a biscuit cutter or donut cutter so I used a drinking glass and a medicine cup. :)

1 T yeast
1/4 C hot water
1 t salt
3/4 C luke warm water
1/4 C sugar
1 egg
1/4 C soft shortening
3 1/2 to 3 3/4 C flour

Soften yeast in hot water and a little of the sugar. Add the rest of the ingredients including half of the flour and mix. Knead in the rest of the flour. (Dough should be soft but not overly sticky.) Place in a greased bowl and let rise until double. Punch down and let rise until double again. Roll out dough 1/3" thick and cut out donuts. Let rise for 40 minutes on a floured surface (in a draft free place.) Heat oil to 375 degrees. Gently place 4 to 5 donuts in oil at a time for about 40 seconds. Flip over and fry on other side. Remove from oil and place on paper towels to drain excess oil. Immediately immerse in glaze and cool. Makes 18

Glaze
1lb powdered sugar
1/2 C hot water
1/2 C butter

Heat over medium high heat and stir until melted and combined. If it's too runny and hot, cool slightly before dipping donuts. This recipe will allow you to dip 18 donuts.

Enjoy! They are DELICIOUS!

Pizza Sandwiches

Do you remember these?
They are so easy and yummy!!! The kids LOVE them!

Ingredients:
slices of bread
ketchup
cheese
spices of your choosing (like Mrs. Dash or your own blend) opt.


Directions:
Preheat oven to a low broil setting and put the oven rack close to the top.
Place slices of bread on a cookie sheet. Spread ketchup over the bread. Sprinkle spices lightly over the ketchup. Layer with cheese. Broil until cheese is melted!

Cream Cheese-Banana-Nut Bread & Variations

This is my first contribution, so we'll see how it goes! My family loves this different take on traditional banana bread! (Note to self: don't forget tags!)

Prep: 15 min., Bake: 1 hr., Cool: 40 min.
Ingredients
3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans (opt.)
1/2 tsp. vanilla

Directions
Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured 8X4 inch loaf pans.
Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean. (Shielding with aluminum foil last 15 minutes prevents over browning.) Cool on wire racks for 10 minutes before removing bread from pans. Cool 30 minutes before slicing.

Variations
Toasted Coconut-Topped Cream Cheese-Banana-Nut Bread
Prepare and bake bread. While bread is baking, stir together 1/4 cup butter, 1/4 cup sugar, 1/4 cup firmly packed brown sugar, and 1/4 cup milk in a small saucepan over medium-high heat; bring to boil, stirring constantly. Remove from heat. Stir in 1 cup sweetened flaked coconut, 1 cup chopped pecans and 2 tsp. vanilla. Remove baked bread and immediately spread tops with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 minutes or just until topping starts to brown. Cool in pans for 20 minutes. Remove and cool 30 minutes before slicing.
Orange-Pecan-Topped Cream Cheese-Banana-Nut Bread
Prepare bread batter as directed and spoon into pans. Sprinkle 1 cup coarsely chopped pecans evenly over batter in pans. Press slightly so they stay. Bake as directed. Cool bread in pans 10 minutes. Remove from pans to wire racks. Stir together 1 cup powdered sugar, 3 tbsp. fresh orange juice, and 1 tsp. grated orange rind until blended. Drizzle evenly over warm bread and cool 30 minutes.
Cinnamon Crisp-Topped Cream Cheese-Banana Nut Bread
Prepare batter as directed and spoon into pans. Stir together 1/2 cup firmly packed brown sugar, 1/2 cup chopped pecans, 1 tbsp. flour, 1 tbsp. melted butter and 1/8 tsp. ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.
Peanut Butter Streusel-Topped Cream Cheese-Banana-Nut Bread
Prepare batter as directed and spoon into pans. Combine 1/2 cup plus 1 tbsp. flour and 1/2 cup firmly packed brown sugar in small bowl. Cut in 1/4 cup putter with 3 tbsp. creamy peanut butter until mixture resembles small peas. Sprinkle mixture evenly over batter in pans. Bake and cool as directed.
Toffee-Topped Cream Cheese-Banana-Nut Bread
Prepare batter as directed and spoon into pans. Stir together 3 tbsp. melted butter, 1/3 cup pus 3 tbsp. flour 1/3 cup firmly packed light brown sugar, 1/4 tsp. ground cinnamon, and 2 (1.4-ounce) chocolate-covered toffee candy bars, finely chopped. Sprinkle evenly over batter in pans. Bake and cool as directed.
Cream Cheese-Banana-Nut Muffins
Spoon evenly into 24 paper-lined muffin cups. Bake ate 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pan and cool completely on wire racks. Makes 24 muffins.

Note: This recipe calls for all the pecans to be toasted. I didn't add that because it tastes fine regular too.

French Breakfast Puffs

INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup white sugar
1/3 cup shortening
1 egg
1/2 cup milk

1/2 cup white sugar
1 teaspoon ground cinnamon
6 tablespoons margarine, melted

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Mike's Favorite Bread

INGREDIENTS
3 to 3 1/2 cups flour (or more)
1/4 cup sugar
1 1/2 tsp salt
2 1/4 tsp yeast (one package)
1 cup very warm water (120-103 degrees F)
2 TBSP oil
1 large egg
Butter or margarine

DIRECTIONS

1. Mix 1 1/2 cups flour, sugar, salt, and yeast in mixing bowl. Add warm water and oil. Add egg and beat until smooth. Mix in enough remaining flour to make dough easy to handle.
2. Knead for ten minutes, or have electric mixer do it until dough is smooth and springy. Place dough in large greased bowl. Cover bowl loosely with plastic wrap or a clean towel and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
3. Grease bottom and sides of loaf pan. Gently push fist into dough to deflate. Shape into loaf and place in greased loaf pan. Cover loosely and let rise in warm place about 1 hour or until almost double.
4. Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375 and bake 30-35 minutes, or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter; cool.

VARIATIONS:

This is the basic recipe. I seldom make it that way, though, because we love to try new things. So here are a few we try. Let me know if you try somethings else that's really good.

Token Wheat Flour: Exchange one cup flour for wheat flour.

Honey Wheat Flour: Use half wheat, half white flour, and use honey instead of sugar.

Oat: Add 1 to 1 1/2 cups quick oats and slightly less flour.

Rye: Use half white flour, half rye flour.

Buttermilk: Use buttermilk instead of water. You can also exchange the water for milk in any of the other variations. Just scald it and let it cool until it is 120-130 degrees.

TIPS:

If I'm in a hurry, I let the dough rise in a warm oven. Also, my oven always makes the crust on the top of my loaf too crunchy, so I put a piece of aluminum foil on the top with the SHINY SIDE OUT and the DULL SIDE TOWARD THE BREAD. I take it off with about 15 minutes left to bake, and that way the crust doesn't start to brown until the end.