Delightfully Moist Coffee Cake With Sour Cream

This will be a great recipe for our Thanksgiving breakfast. 
---- Thanks from www.thestir.cafemom.com

Ingredients:

• 12 tablespoons (1 1/2 sticks) unsalted butter at room temperatu
• 1 1/2 cups granulated sugar
• 3 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour (not self-rising)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

 

For the streusel:

• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, cut into pieces
• 3/4 cup chopped walnuts, optional

For the glaze:

• 1/2 cup confectioners' sugar
• 2 tablespoons real maple syrup

Directions:

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Enjoy!

Amish Cinnamon Bread

Amish Cinnamon Bread Recipe

 

Batter
1/2 cup butter, softened
1 cup sugar
1 egg
1 cup buttermilk or 1 cup milk plus 1 tablespoons vinegar or lemon juice
2 cups flour
1 teaspoon baking soda
Cinnamon & sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Preheat your oven to 180C. Grease a loaf tin and set aside.
Cream together the butter, sugar. Once light and fluffy add in the egg. Sift together the flour and baking powder. Slowly add a third of the flour to the butter mixture and then a third of the milk mixture, continue alternating between the milk and flour until the batter is smooth. Don’t over beat it.
Pour half the batter into your loaf tin and then sprinkle half the cinnamon & sugar mixture over the top. Take a knife and swirl the cinnamon & sugar through the batter. Pour the rest of the batter on top and sprinkle the rest of the cinnamon & sugar on the very top (don’t swirl this time)
Pop your loaf in the oven and bake for 45-50 minutes (or until a skew tester comes out clean).
Keep your eye on this precious bread – you don’t want the sugar to brown too much. If it starts looking too dark, pop some tinfoil over the top. Now for the hardest part – leave the loaf in the tin to cool for 20 minutes before turning it out onto a wire rack. Trust me here, if you turn it out to quickly it will fall apart.
Now cut yourself an enormous piece, spread with loads of butter and enjoy.

Sourdough Bread

 

Ingredients

1 cup Sourdough Starter (see below)

5 1/2 cups all-purpose flour

1 pac kage active dry yeast

1 1/2cups water

3 tablespoons sugar

3 tablespoons butter

1 teaspoon salt

1/2 teaspoon baking soda

 

Directions

1. Measure Sourdough Starter; let stand at room temperature for 30 minutes. Combine 2-1/2 cups of the flour and the yeast; set aside. Heat and stir water, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add water mixture to dry mixture. Add Sourdough Starter. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes.
2. Combine 2-1/2 cups of the remaining flour and the baking soda. Add to yeast mixture. Stir until combined. Stir in as much remaining flour as you can.
3. Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough (6 to 8 minutes total). Shape dough into a ball. Place dough in a greased bowl; turn once. Cover and let rise in warm place until double in size (for 45 to 60 minutes).
4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease baking sheet.
5. Shape by gently pulling each portion into a ball, tucking edges beneath. Place on prepared baking sheet. Flatten each ball slightly to 6 inches in diameter. Using a sharp knife, make crisscross slashes across tops of loaves. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
6. Bake in a 375 degree F oven for 30 to 35 minutes or until bread sounds hollow when you tap the top. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Immediately remove bread from baking sheet. Cool on wire racks. Makes 2 loaves (24 to 36 servings).

 

Sourdough Starter

Ingredients

1 package of active dry yeast                                    

2 1/2 cups of warm water                                    

2 cups of all-purpose flour                                    

1 tablespoon of sugar or honey                                    

100% cotton cheesecloth                                    

 

Directions

1. In mixing bowl dissolve 1 package active dry yeast in 1/2 cup warm water (105 degree F to 115 degree F). Stir in 2 cups warm water (105 degree F to 115 degree F), 2 cups all-purpose flour, and 1 tablespoon sugar or honey. Beat until smooth. Cover with 100 percent cotton cheesecloth. Let stand in at room temperature (75 degree F to 85 degree F) for 5 to 10 days or until mixture has a fermented aroma and vigorous bubbling stops, stirring 2 or 3 times a day. (Fermentation time depends on room temperature; a warmer room will hasten the fermentation process.)

 

This recipe comes from the Better Homes & Garden Magazine

 

Lemon-Thyme Tea Bread Recipe

TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling

MAKES: 16 servings

Ingredients

3/4 cup milk

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

1/2 cup butter, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon lemon juice

1 tablespoon grated lemon peel

GLAZE:

1/2 cup confectioners' sugar

1 tablespoon lemon juice

          

Directions

1. In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature.
2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.
3. Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
4. In a small bowl, combine glaze ingredients until smooth; drizzle over bread. Yield: 1 loaf (16 slices).

Easy Cheesy Bread-sticks

Just saw this recipe on a blog... looks oh so yummy!

Easy Cheesy Bread-sticks

Preparation time: 10 min
Cooking time: 13 min

Summary: These are so simple and a quick fix for guests that may drop in.

Ingredients:

1 (10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt

Instructions:

Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.
Bake for 10-12 minutes or until light golden brown.
Re-cut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce.

Thanks - crazymoorefamily.blogspot.com

Quick Cheese and Cracked Pepper Bread

I have been making this bread for several years. Yummy in a basket of Homemade Christmas Gifts. This bread really is quick and easy and can easily be made by beginners!

Ingredients

  1 cup buttermilk
  1/3 cup margarine or butter   2 cups bread flour (I like King Arthur)
  1/2 teaspoon coarsely ground pepper
  2 eggs   1/2 teaspoon salt   1/2 teaspoon baking powder   1 teaspoon sugar   1/2 teaspoon baking soda   4 ounces shredded sharp cheddar cheese or cheddar cheese

Instructions

Heat oven to 350.
Grease bottom only of 9x5 inch loaf pan.
Lightly spoon flour into measuring cup, level off.
In Med.
bowl, combined flour, cheese, sugar, baking powder, baking soda, salt and pepper; mix well.
In small bowl, combine buttermilk, margarine and eggs; blend well.
Add to dry ingredients stirring just until dry ingredients are moistened.
Pour into greased pan.
Bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean.
Cool in pan 15 minutes; remove.
Cool completely on wire rack.
Wrap; store in refrigerator.