Double Decker Pumpkin Bread

Double Decker Pumpkin Bread

Slow cooker Recipes, Garlic Quick Bread and Applescotch Crisp

Parmesan – Garlic Quick Bread

Fix-It and Forget-It Big Cookbook, p. 79

Leona Miller, Millersburg, OH

Makes 8 servings

Prep time: 5 minutes

Cooking time: 1 hour

Ideal slow-cooker size: 2-3-qt.

1½ cups reduced-fat buttermilk baking mix

2 egg whites

½ cup skim milk

1 Tbsp. minced onions

1 Tbsp. sugar

1½ tsp. garlic powder

¼ cup reduced-fat Parmesan cheese

1. Combine baking mix, egg whites, milk, onions, sugar, and garlic powder in a mixing bowl.

2. Spray slow cooker with cooking spray. Spoon dough into cooker.

3. Sprinkle dough with Parmesan cheese.

4. Cook on High 1 hour.

Tip:

This bread is great with hot soup, Italian dishes, or salads.

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Applescotch Crisp

Fix-It and Forget-It Big Cookbook, p. 629

Mary Jane Musser, Manheim, PA

Makes 6 servings

Prep. Time: 10-15 minutes

Cooking Time: 5-6 hours

Ideal slow-cooker size: 3-qt.

4 cups cooking apples, peeled and sliced

2/3 cup brown sugar

½ cup flour

½ cup quick-cooking oats

3½-oz. pkg. cook-n-serve butterscotch pudding mix

1 tsp. ground cinnamon

½ cup cold butter

1. Place apples in slow cooker.

2. Combine remaining ingredients. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.

3. Cover. Cook on Low 5-6 hours.

4. Serve with ice cream.

Variations:

For a less-sweet dish, use only ¼ cup brown sugar.

Bread whole wheat zucchini

Bread whole wheat zucchini

3	cups shredded zucchini (2 to 3 medium)
1 2/3	cups sugar
2/3	cup vegetable oil
2	teaspoons vanilla
4	eggs
3	cups Gold Medal® whole wheat flour
2	teaspoons baking soda
1	teaspoon salt
1	teaspoon ground cinnamon
1/2	teaspoon baking powder

Topping

3	tablespoons sugar
1/2	teaspoon ground cinnamon
1	tablespoon cold butter or margarine

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1. Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
2. In large bowl, stir zucchini, 1 2/3 cups sugar, the oil, vanilla and eggs until well mixed. Stir in remaining bread ingredients; mix well. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
3. In small bowl, mix topping ingredients with fork until crumbly. For 8-inch loaves, sprinkle evenly over batter in both pans. For 9-inch loaf, sprinkle over batter in pan.
4. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
5. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Health Twist

To reduce the fat, substitute 1/3 cup vegetable oil and 1/3 cup applesauce for the 2/3 cup vegetable oil.

My Mom's Homemade Thanksgiving Dressing

2 loaves Great Harvest's Harvest Blend or Light Wheat broken up into SMALL pieces

~~ Leave in a large bowl towel covered overnight so it will crisp up a bit

The following day add 3-4 large stalks of celery, cut finely

1 large onion, diced

Add in Onera seasoning (original - the one with the green lid) and rubbed sage to taste.

Melt two cups butter and pour over bread mixture. Also add chicken broth to desired consistency but JUST TO MOISTEN!

Toss everything together. Put in large casserole dish and back UNCOVERED at 350 degrees for 30-40 minutes.

Grandma Joan's Wheat Bread

Mix the first 4 ingredients together and let stand for 10 minutes:

1 1/4 C Very Warm Water

2 T Brown Sugar or 3 T Honey

1/4 C Potato Flakes

1 1/2 Tsp Yeast

Then Add:

2 T Oil or melted butter

2 T Dry Milk

2 T Gluten

1 Tsp Salt

1 1/2 C All Purpose Flour

1 1/2 C Wheat Flour

Mix in as much of the flour in as you can with a spoon, then with your hands.

Knead 10 minutes. Let rise till double, about 45 minutes.

Punch dough down and let rest for 10 minutes.

Then roll out slightly with rolling pin, roll up into a loaf and pinch edges.

Let rise in pan 1 inch above rim.

Bake at 350 for 30 minutes or until it sounds hollow when you tap the top.

Homemade Breadsticks

1 1/2 cups very warm water (approx 110 degrees)

1 Tbls instant yeast

1 Tbls canola oil

2 Tbls sugar

3 - 3 1/2 cups flour

1/2 tsp salt

3 Tbls butter, melted

Dissolve yeast in warm water. Add to mixing bowl with sugar, oil and salt. Dissolve sugar and salt before adding flour. Cover bowl with damp towel and let rest for 10-15 minutes.

While dough is resting, cover cookie sheet with the 3 Tbls melted butter. You can even use garlic butter if you want. Pull out dough and roll to 1/4 - 1/2 thick and cut into strips with a pizza cutter. Lay out on cookie sheet 1/2 inch apart and sprinkle with more butter and herbs of your choice. I brushed mine with garlic butter and sprinkled with italian seasoning, fresh basil, and parmesan cheese. Cover with greased plastic wrap and allow to rise for 30 min - 1 hour. Bake at 375 for 15-17 minutes.

Whole Wheat Banana-Strawberry Muffins

These were EXCELLENT!!

• 2 eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 bananas, mashed
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 cup frozen sliced strawberries

Preheat the oven to 375 degrees. Grease 12 large muffin cups, or line with paper liners. In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled. Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

Herbed Garlic Bread

This is simply luscious bread!!!

Herbed Garlic Bread

1 unsliced loaf (1 pound) french bread (I used leftover sub rolls)
1/2 cup butter, softened
2 Tbsp. grated parmesan cheese (I didn’t use the stuff in the green can)
2 Tbsp. minced fresh parsley
4 garlic cloves, minced
1/2 teaspoon dried oregano
1/8 teaspoon garlic salt

1. Slice bread, but not all the way through, leaving slices attached at the bottom.

2. In a small bowl, cream butter. Add the Parmesan cheese, parsley, garlic, oregano and garlic salt; mix well. Spread between slices.

3.Wrap loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.)( I just used regular foil). Bake at 325° for 15-20 minutes or until heated through. 8-10 servings.

Lemon Poppy Seed Muffins

I got this recipe from my good friend, Teri!

2 c Bisquick
1 pkg (3.4 oz) instant lemon pudding mix
1/8 - 1/4 c poppy seeds (or as many as you like)
1/4 tsp grated lemon zest
2 eggs
1 c milk
1/4 c oil (or substitute 1/4 c applesauce)
1/2 c sugar (optional)

Glaze:
3/4 c powdered sugar
1 Tbls lemon juice

In a mixing bowl, combine Bisquick, pudding mix, poppy seeds and lemon zest. In another bowl combine eggs, milk and oil. Stir into dry ingredients until moistened. Pour mix into muffin pan (12 muffin cups) filling cups 2/3 full.

While muffins are baking mix together powdered sugar and lemon juice to make glaze.

Bake muffins at 375 for 15-18 minutes or until toothpick comes out clean. Cool for 5 minutes and then glaze.

Sissy's Sweet Sourdough Bread

K this bread can be a pain in the butt to take care of but you reap what you sow!! And this bread is DANG GOOD!! There will be no regrets with the finished product, I promise! Read through all the instructions before making. It will seem overwhelming but I promise it will be worth it!!

**TO MAKE YOUR SOURDOUGH START**

In a medium to large glass jar or a large empty peanut butter jar (at least 48 oz) combine these ingredients:

3 Tbls. instant potato flakes

3/4 cup sugar

1 cup very warm water (110 degrees)

2 1/4 tsp active dry yeast (1 packet)

ALWAYS dissolve sugar in water when making your start or when feeding your start. Then dissolve yeast, then add potato flakes.

Let this start sit on your counter for 48 hours (stirring once every day with a WOODEN SPOON) **do NOT use a metal spoon or it will kill your start** Make sure you do not seal the lid while it sits on your counter whether in a glass jar or peanut butter jar...keep lid loose so you won't kill the start. At the end of 48 hours, feed your start:

**TO FEED YOUR START**

Mix well in separate container:

1 cup very warm water (110 degrees)

3/4 cup sugar (dissolve in warm water before adding potato flakes and before adding to start)

3 Tbls instant potato flakes

Add to start and stir with wooden spoon. Let it sit out 8-12 hours. Stir with wooden spoon. Refridgerate. You may seal the lid when you refrigerate it. Refrigerate start when not using.

FEED START EVERY 3-5 DAYS

Yields 3 loaves

Once you have begun your start and it has sat in your fridge for 3-5 days, pull it out and feed it. Let it stand 8-12 hours at room temperature (remember to keep your lid loose). Do not disturb jar. Use one cup.

**TO MAKE YOUR DOUGH**

1/3 cup sugar

1 tsp salt

1/2 cup oil

1 1/2 cups very warm water (110 degrees)

1 cup start

5-6 cups BREAD flour (make sure it says bread flour, not all purpose)

Mix all ingredients in bread mixer until dough no longer sticks to the side of the bowl and is not sticky to the touch. (Be careful not to make it too dry, however) Turn out into large bowl and let it raise 8-12 hours (overnight) Punch down and divide into three sections. Knead out air bubbles, shape and put into 8 x 4 greased loaf pans. Let raise 4 -5 hours. Bake at 350 for 25 minutes. The top of the bread will be a nice light golden brown.

**TIPS and HINTS FROM SISSY**

I have fed my start as often as every day for 2 - 3 days without harming it if I need to make more than one batch. I have not fed it for as long as 2 weeks without harming it, either. I wouldn't go much (if any) longer than that, however. My ovens tend to be too hot if I bake bread at 350 degrees so I lower my temperature to about 335 degrees and bake for 25 minutes. When you mix the sugar, potato flakes, and warm water to feed the start, mix in a separate container until the sugar dissolves and then stir it into the start. You will know your start is active if you can see the potato flakes "dance" from the bottom of the jar to the top. Within about 10 - 20 minutes of feeding the start, the layer of potato on the bottom will float to the top. When I have finished mixing the dough and put it in to the bowl to raise, I put a damp dish towel over the top of the bowl and then a dry dish towel over that to prevent the top of the dough from drying out. I have fed my start in the morning and mixed dough in the evening and let it raise all night. Then I shape into loaves and bake them in the early afternoon. I have also fed my start in the evening and let it sit out all night and mixed dough in the morning, let it raise, and then bake them late in the evening. I prefer the first method because otherwise I am up until midnight.