Cheesy Artichoke Bread

SARA JENSEN

8 Rhodes Texas rolls, thawed and risen
1 (14-ounce) can artichoke hearts (in water)
1 cup mayonnaise
1 cup grated jack cheese
1/2 cup grated Parmesan cheese
1 can diced green chilies
1 to 2 garlic cloves, minced
fresh parsley


Thaw and rise rolls according to package. Drain artichokes and chop into small pieces. Mix artichokes, mayonnaise, cheeses, chilies and garlic until well blended. Press rolls together and roll into 12" x 17" rectangle. Place on large, sprayed cookie sheet. Spread artichoke mixture over dough, spreading all the way to the edges. Let rise for 15 minutes. Bake at 350° for 20 minutes or until light golden brown. Garnish with chopped parsley. Makes 34 (1 x 6-inch) strips.


THIS IS GREAT SERVED WITH A SALAD OR AN APPETIZER FOR AN ITALIAN DINNER.

Cheesy Onion Bread

KELLIE BARLOW

French bread cut into 1-inch slices

freshly grated Parmesan cheese

diced onion

mayonnaise

mustard powder

Worcestershire sauce

pepper to taste

Proportion the cheese to onion 1:2. Add mayonnaise until spreadable, and add a few good shakes of mustard, Worcestershire sauce and pepper. Put in the broiler till golden brown and bubbly (about 10 minutes.)

Blueberry Coffee Cake Muffins

KATHARINE HAYNIE

1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
3 extra large eggs, room temperature
1 1/2 teaspoon pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints blueberries


Preheat oven to 350°. Place liners in muffin pans. In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, one at a time. Add vanilla, sour cream and milk. In a separate bowl, sift together flour, baking powder, baking soda and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixer. Fold the blueberries with a spatula and be sure the batter is completely mixed. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and cake tester comes out clean. Yields 16 muffins.

Blueberry Coffee Cake

JULIE ROYLE

TOPPING
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/4 cup pecans, chopped (optional)

CAKE
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
dash of salt
1/2 cup margarine
1 cup sugar
2 eggs 1 cup sour cream
1 teaspoon vanilla
2 cups fresh blueberries (frozen okay)

Combine sugar and cinnamon in small bowl. Cut in butter until mixture is crumbly. Add nuts if desired. Refrigerate topping for 30 minutes. Mix together flour, baking powder, baking soda and salt. Set aside. Beat margarine and sugar in large bowl. Add eggs, sour cream and vanilla. Mix well. Add dry ingredients; mix well. Fold in blueberries. Pour into greased 9" x 13" pan. Sprinkle topping mixture over batter. Bake at 350° for 40 to 45 minutes.

Oat Bran Muffins

CHELSEA KASEN

1/2 cup dark brown sugar
1 1/2 cups oat bran
1 1/2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup blue berries
1 small can crushed pineapple
1/2 teaspoon salt
2 eggs
1 cup chilled applesauce
4 tablespoons oil
1 ripe banana
cinnamon to taste
chopped walnuts (optional)


Preheat oven to 400°. Line or grease 12 muffin cups. Blend together brown sugar, oat bran, flour, baking powder, soda, salt, cinnamon. Add eggs, applesauce and oil. Mix until well blended. Then add blue berries, banana and pineapple. Mix. Spoon batter into muffin cups. Let stand 10 minutes. Place in oven for 15 minutes or until golden brown.

Bran Muffins

SARA JENSEN

7 cups raisin bran
1 cup melted butter
1 1/2 cups Splenda
1 cup sugar
1 quart buttermilk
5 teaspoons baking soda
1 teaspoon salt
4 beaten eggs
3 1/4 cups whole wheat flour
1 cup flour
lots of raisins (2+ cups)


Stir in large bowl. Do not remix. Store in a large container with an airtight lid. Keeps 4 to 6 weeks. Bake at 350° for 12 to 15 minutes. (Can microwave dough in mug in the mornings 1 to 1 1/2 minutes).


THIS IS A GREAT & HEALTY COMFORT FOOD!

Banana Nut Bread

LAUREN POSEY

1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup sugar
1/3 cup shortening
2 eggs
2 tablespoons milk
1 cup mashed ripe bananas
1/4 chopped nuts

Stir together flour, baking powder, soda and 3/4 teaspoon salt. Set aside. In a mixer bowl beat sugar and shortening with electric mixer till light, scraping sides of the bowl often. Add eggs, one at a time, and the milk, beating till smooth after each addition. Add flour mixture and bananas alternately to creamed mixture, beating till smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8" x 4" x 2" loaf pan. Bake at 350° for 60 to 65 minutes or till a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove pan; cool. For easier serving, wrap and store overnight.

Mimi’s Café Carrot Raisin Bread

CHELSEA KASEN

1 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup oil
1 1/2 cups brown sugar, packed firmly
3 eggs
1/2 cup chopped walnuts
1/2 cup canned crushed pineapple with juice, drained
1 cup finely shredded carrots
1/2 cup raisins


Sift first five ingredients into mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9-inch square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. Bake at 350 º for about 40 minutes (small loaf takes 30 minutes.)

Pumpkin Bread Pudding

SARA JENSEN

2 cups heavy cream

1 1/2 cup canned pumpkin

1 cup whole milk

1 cup sugar

4 large eggs plus 2 egg yolks

1/2 teaspoon salt

1 teaspoon cinnamon (generous)

1/2 teaspoon ginger

1/4 teaspoon allspice

2 pinches cloves

10 cups cubed 1-inch day old bread (Sheepherder’s or French bread, bread should be hard)

1/4 cup melted unsalted butter

Whisk together everything but bread and butter. Add bread to mixture, let the bread soak up liquid for 30 minutes, and then pour in a greased 9" x 13" pan. Drizzle butter over. Bake at 350° on the middle rack 20 to 30 minutes until set. (When inserting a knife halfway between center and edge the pudding stops looking milky.) Serve warm with vanilla ice cream or whipped cream (I will add sugar, vanilla and cinnamon.)