Whole Wheat Buttermilk Pancakes

1 large egg
1 c. whole wheat flour (preferably fresh ground)
3/4 c. buttermilk
2 TBS. brown sugar
2 TBS. vegetable oil
3 tsp. baking powder
1/4 tsp. salt

With a whisk, combine all ingredients in bowl just until smooth (don't overmix). Heat griddle. Grease with cooking spray. Pour about 1/4 c. batter on griddle per pancake. Makes about 10 pancakes.

Resurrection Rolls for Easter

Tube of Crescent Rolls (or however many you want to make)
Melted Butter
Large Marshmallows
Cinnamon
Sugar

Directions:
*Preheat oven to 350
*Give each child a triangle of crescent roll (represents the cloth that Jesus was wrapped in)
*Give each child a marshmallow (represents Jesus' body)
*Have them dip the marshmallow in melted butter, then roll in cinnamon and sugar (represents the oil and embalming and the spices used to anoint the body)
*Wrap the coated marshmallow tightly in the crescent roll-not as you would normally roll a crescent...but bring the sides up and seal the marshmallow inside (This represents the wrapping of Jesus' body after his death
*Place in 350 oven for 10-12 min. (The oven represents the tomb. Pretend it takes three days)*When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there. HE IS RISEN!(The marshmallow has melted, and the crescent roll is puffed up, but empty)

White Bread from Heaven

There's a story behind this bread. Ohhhhhhh, this bread. It is manna straight from heaven. I can never turn down a second (or third, or fourth...) slice of this white, soft goodness. When I was 12 or 13, I used to walk home with my friend Jenny from junior high. Her mom almost always had fresh bread and jam, and I'm sure I made a fool of my junior high self indulging in more than my fair share of daily bread at their house. Eventually, Jenny and I went separate ways, but, all these years later I still think about that bread. So much that I emailed my old friend Jenny and asked for her mom's recipe. She was sweet enough to oblige (thanks!)...

1/2 c. sugar

1/2 c. potato flakes

1/2 c. vegetable shortening

2 T. salt

5 c. milk, scalded (5 min. in microwave)

2 T. yeast

12-14 c. flour

Combine scalded milk, sugar, shortening, potato flakes, and salt in bread mixer.

When lukewarm , add two cups flour and yeast.

Add remaining flour until dough leaves the side of the bowl and knead for 5 to 7 minutes in mixer. Place dough in greased bowl, cover, and let rise until double (about 1 1/2 hours).

Punch dough down and let rise again until double.

Shape dough into 4 loaves and place in greased pans. Let rise until double.

Bake bread at 350 degrees for approximately 20-25 minutes or until bread is golden brown. Brush with butter. Let cool on racks.

Garlic Parmesan Loaf

Oh, this is a wonderfully easy bread that is wonderfully addicting.

Grease a bundt pan. Cut up 1/2 - 1 stick of butter (depending on how greasy you like it) into small pieces. Place a few pieces of butter in the bottom of bundt pan. Sprinkle with a handful of shredded parmesan cheese. Drop a handful (maybe 6-8) rolls in the bundt pan. Sprinkle with garlic salt to taste, and Italian Seasoning. Cover with a few more pieces of butter. Sprinkle with more parmesan cheese. Drop another layer of rolls, sprinkle garlic salt, and italian seasoning. Cover with more parmesan cheese. Let rise in cold oven overnight, or for 6-8 hours until bundt pan is filled to top. Bake at 350 for 20 min. Delicious!

Heather's Foccacia Bread

My friend Heather gave me this recipe, and we swear it is like the foccacia they give you at Macaroni Grill - perfect for dipping with balsamic vinegar and olive oil. Not too tough to make, either!

1 T. yeast

1 T. sugar

1 C. warm water

(mix and let sit until bubbly)

Add:

1 t. salt

2.5 C. flour

Mix well then knead for 10 minutes, or put in food processor for 15 seconds so it's nice and mixed. Place in covered oiled bowl and sit in a warm place for 1 hour or until doubled. Punch down, let dough rest for a few minutes. Divide dough into 2 flat rounded loaves, place on greased cookie sheet. Brush with 2 T. melted butter and 1 T. coarse dried salt and 1 tsp. fresh chopped rosemary (totally optional). Let rise for about 45 min. or until doubled. Preheat oven to 450. Bake 9-10 minutes or until light brown. Perfect w/ Spaghetti Bake.

Get You Going (literally) Bran Muffins - 6 Week Mix

This makes a huge batch - or you can leave the mix in your fridge for up to 6 weeks so you have fresh dough every time you want warm muffins.

Make the mix and it actually gets better with time in the fridge. I just make 1/2 dozen or so and keep making them until the batter is gone (since they're better fresh).

Combine:
1 C. oil
1 C. sugar

add:
4 eggs beaten
1 quart Buttermilk

Boil:
2 C. water
then add:
4 C. whole bran cold cereal (All-Bran)

Take off heat and let sit for 5 min.

Mix:2 C. 40% bran flakes (Raisin bran is good, remove raisins)
1Tbsp Salt
5 tsp. Baking soda
2.5 C flour
2 C Whole wheat flour

Drop in muffin tin (3/4 full). You can add raisins each time you cook them (although they are great without).Cook for 15 to 20 minutes at 400. Serve warm.

Yields 60 muffins.

Heavenly Easy Breadsticks

4.5 tsp. active dry yeast
1/2 cup sugar, divided
2 cups warm water (110 degrees to 115 degrees), divided
3 tablespoons vegetable oil
1 egg
1 teaspoon salt
5 cups all-purpose flour (give or take)

In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water and let sit about 5 minutes or until bubbly. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.

Punch the dough down. Turn onto a floured surface; divide into 36 pieces (I usually make huge breadsticks and get about 18) . Shape each piece into a 6-in. rope. Place 2 in. apart on heavily buttered (I melt about 1/2 stick and spread it in the bottom) large baking sheets. Cover and let rise until doubled, about 25 minutes.

Bake at 400 for 12 minutes or until golden brown. Brush with melted butter, and sprinkle with seasoning and parmesan if desired.

Quick Breadsticks by Guest Chef Amy

(*for picture, see previously posted Chicken Tetrazzini recipe by Guest Chef Amy)
½ Tbsp dry yeast
¾ cup warm water
½ Tbsp powdered milk
2 cups flour
1 Tbsp sugar
½ tsp salt
Butter
Garlic salt
Shredded mozzarella or freshly grated parmesan
Dissolve yeast in water. Add powdered milk, sugar, and salt. Add flour until mixture forms a ball. Knead. Roll out to approximately 8 x 10 inch rectangle (about the size of a sheet of paper). Lay on lightly greased cookie sheet. Using pizza cutter, cut into 1 inch strips but do not separate. Spread with butter and sprinkle with garlic salt and cheese. Let rise 15 minutes. Bake at 400 for 15 minutes.

Banana Crumb Muffins

*stole this one from allrecipes.com. It got rave reviews, and we loved them!

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed (I used frozen ones and let them thaw a bit)
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Best Blueberry Muffins by Guest Chef Amy

(also a great recipe for Apple Cinnamon Muffins!)
½ cup unsalted butter
1 ¼ cup sugar
½ tsp salt
2 eggs
2 cups all purpose flour, divided
2 tsp baking powder
½ cup buttermilk*
1 pint fresh blueberries**-- rinsed, drained and patted dry
2 Tbsp sugar
Position rack in the middle of the oven. Preheat oven to 375. Spray the top of the muffin pan with non-stick spray and line with paper liners. In a large bowl, cream together the butter, 1 ¼ cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 ¾ cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush ¼ of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining ¼ cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar. Bake for 30 minutes or until golden brown and tops spring back when lightly tapped.
* If you do not have buttermilk, pour 1 tsp lemon juice into a measuring cup and fill with milk until you reach 1/2 cup. Stir well and refrigerate at least an hour. I often do this step the night before if I know I’m going to make muffins.
**To make apple cinnamon muffins, substitute blueberries for 3 peeled, cored apples—chopped small. Also add 2 Tbsp cinnamon.

Magical Morning Muffins

2 TBS packed brown sugar
1/4 teaspoon ground cinnamon
3/4 cup milk
1/4 cup vegetable oil
1/3 cup honey (use sugar if you must)
1 egg
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen blueberries, do not thaw
1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
2. In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 18 minutes or until golden brown. Immediately remove from pan. Serve warm with butter.

Garden Vegetable Bread

At Utah State, there was a bread place that I frequented...Hazel's. Mmmm, just the name brings back an aroma of fresh caramel nut bread, or the famous Marv 'N' Joe, a delightful open face sandwich that I've yet to duplicate perfectly at home. However, I used to order my Marv 'N' Joe on the savory, fresh veggie cheese bread. This recipe below is one that I concocted, and it tastes pretty darn close. I made mine in a bread machine, but you can certainly modify it to make it the old fashioned way.

1/2 cup warm buttermilk
3 tablespoons water (add 1-2 more TBS. to your bread machine in the mixture looks dry after mixing for a few minutes)
1 tablespoon canola oil
2/3 cup shredded zucchini
1/4 cup chopped red sweet pepper (I was out of red pepper, so left it out and added a little extra zucchini and it was fine)
2 tablespoons chopped green onions
2 tablespoons grated Parmesan cheese
2 tablespoons sugar (I would suggest using honey instead)
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning
1/2 cup old-fashioned oats (ground in blender until slightly smooth)
2-1/2 cups bread flour
1-1/2 teaspoons active dry yeast

Add ingredients according to bread machine - bake on regular bread cycle (mine finished about 12 minutes before the buzzer. No complaints for getting to enjoy a few minutes earlier! Serve warm with butter, or if you want to try one of my favorites:

Marv 'N' Joe:
1 thick slice of fresh, warm veggie cheese bread smothered in garlic butter. Top with 2 thin slices of vine tomato. Sprinkle with salt, pepper, grated parmesan (not fresh). Drizzle with olive oil, balsamic vinegar, and top with a slice of provolone cheese. Broil until cheese is bubbly.

Easy Breadmaker Rolls by Julie

Small Batch (20-24 rolls)
1 c. milk
1/4 c. butter
1 tsp. salt
1/4 c. sugar
3 c. flour
1 large egg
2 tsp. yeast

Throw all ingredients in breadmaker. Put on dough cycle until done. Roll in circle. Spray with non-stick spray. Cut into 24 rolls - Roll up crescent style. Rise 30 minutes. Bake at 350 for 14 min.

Large Batch:
1 1/2 c. milk
1/4 c. + 1/8 c. butter
1 1/2 tsp. salt
1/4 c. + 2 TBS. sugar
4 1/2 c. flour
1 1/2 large eggs
1 TBS. yeast

Follow directions above - watching bread machine to punch down if dough grows above pan. Rise 45 minutes.

Wendy's Whole Wheat Bread

Wendy’s Whole Wheat Bread (from a great friend who always has warm bread ready!)
5 cups very warm water (110 degrees)
2 T instant rise yeast
7 cups whole wheat flour (I like to make it half white/half wheat)
Mix for 2 minutes in bread mixer; with mixer on, add:
2/3 cups oil
2/3 cups sugar
1 T salt
4 - 5 cups flour–add gradually until dough pulls away from sides of mixer
Mix for 8 - 10 minutes.
Place dough on an oiled bread board. Divide into 4 equal parts.
Knead and shape each loaf and place in loaf pans.
***Let Rise until double!
Bake for 30 minutes at 350
(For half wheat/white bread, add white bread flour for 2nd flour
For all white bread, use all white bread flour)

Banana Chocolate Chip Bread by Guest Chef Summer

Banana chocolate chip Bread: (recipe already doubled)
2 cups sugar
1 cups butter, melted
4 eggs2 dashes of salt
1 cup sour cream mixed in with 1 tsp of baking soda (set aside and let rise)
5 banana's (if frozen...let thaw)
4 cups flour (added one cup at a time)
Add choc chips to your taste (1, 1/2 cups)
Preheat oven to 325 and bake for 1 hour for a large loaf and 35-40minutes for small loaves
(test with toothpick in middle)
(My mother always taught me to put my old banana's in the freezer and when they added up to 5, to make some banana bread. I like the banana's this way better because they make the bread more moist.)
Makes 2 Large and 2 x-small loaves
OR 4 medium and almost 1 large loaf
OR 4 medium and 8 x-small loaves

Naan

This Indian flat bread is one of my favorites. We had it with some korma and rice.

2 TBS. active dry yeast (or a packet)
1 c. warm water
1 egg, beaten
1/4 c. sugar
1 c. milk
2 tsp. salt
4.5 cups all purpose flour
Butter/Vegetable Oil
2 tsp. minced garlic (optional) - I do some plain, some garlic

Mix yeast and warm water, let it sit for 10 minutes, or until it becomes frothy. Add egg, sugar, milk and salt. Slowly mix in flour (more or less) until you get a soft dough - Knead on lightly floured surface for 6-8 minutes. Place in well oiled bowl. Cover with a warm, damp cloth until the dough doubles in size (about 1 hour). After dough has risen, punch down and pull off small handfuls of dough and place on greased tray or cookie sheet, add garlic if desired. Cover tray with towel. Let handfuls rise again until double in size (about 30 min.).
Heat grill on med-high heat. Press out balls of dough until you have a flat piece of dough. Spray grill, place dough and let it cook for 1-2 min., meanwhile, butter uncooked side of dough, and flip to cook other side for another 1-2 minutes.

About 10 servings.

Best Bagels

I am a bagel lover. Let me reiterate....these bagels are AWESOME. I made them again this weekend. This time I doubled the recipe - which made 24, so I could freeze individual servings and have them ready for a quick grab in the morning. I did some cinnamon sugar, parmesan cheese, salt, and plain ones, and they were all good. My favorite combo - cinnamon sugar bagels with whipped honey nut cream cheese. Mwaaah! I also liked the parmesan cheese ones for a savory lunch-time bagel - with some deli ham, garden veggie cream cheese, lettuce and tomato. Mmmmmmmmm. Try them. They do not disappoint.

Lion House Dinner Rolls by Guest Chef Krista

I’ve tried many roll recipes to try and get the perfect rolls, and this recipe is at the top.

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non instant)
2 Tbsp dry yeast
¼ cup sugar
2 tsp salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

In a large bowl with electric mixer, combine water and powdered milk, stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed of mixer until ingredients are wet, then for 2 minutes at medium speed. Add 2 more cups flour, mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about ½ cup flour and mix again, by hand or with mixer. Dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. Cover with plastic and allow to rise in warm place until double in size. I always turn the oven on for a few minutes then turn it off and then put the dough in there. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired shape and size. Place on greased baking pans. Let rise in warm place until rolls are double in size (about 1 – 1 ½ hours).

Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 ½ dozen rolls.

"Em's Cinnamon Rolls"

These are sooooo good! We found it on allrecipes, and modified it a bit.

INGREDIENTS
1 cup warm milk

2 eggs, room temperature
1/3 cup butter (slightly salted), melted
4 1/2 cups bread flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp yeast

3/4 cup brown sugar, packed
1 3/4 TBS ground cinnamon
1/3 cup butter, softened

1 (4 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 tsp vanilla extract
1/8 tsp salt

DIRECTIONS
Put warm milk and yeast in bowl to bubble for 5 min. Scramble eggs. Place in bowl with remaining ingredients, add yeast mixture. Mix all together, knead well (5-10 min) and let rise in bowl once. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls - we suggest using floss to make 12 equal rolls . Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 15 minutes - we suggest covering them with tin foil halfway through to prevent overbrowning. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Top O' The Mornin' Bagels

2 c. warm water (110F)
1 TBS. honey
1 TBS. molasses
1 TBS. yeast
2 tsp. salt
5 c. all purpose flour
1 egg white
desired toppings

Let yeast melt into warm water and bubble (about 5-10 min). Add to mixer honey, molasses (or use just all honey or molasses if it's easier for you), salt and flour. Mix on high for 5 minutes. Auto knead for 10 - 12 min. Dough should be heavier than regular bread dough. Let rest and rise in bowl for 45-60 minutes. Take out and cut into 12 equal pieces. Roll into balls. Poke thumb in middle to create hole. Twirl dough around finger until you have a bagel. Let rest on lightly floured surface for 10 minutes. Meanwhile, bring large pot of water to a boil. Add 3 TBS. sugar. Place bagels in boiling water for 1 minute, flipping once. Place on large cookie sheet with parchment paper, covered with ground cornmeal. Preheat oven to 400. Brush bagels with whipped egg white. Sprinkle with desired toppings. For example...today, St. Patty's, I added cinnamon and green sugar crystals! I also did a few with parmesan cheese. Yum! Bake at 40o F for 20 minutes, or until golden.