Dutch Oven Lemon Blueberry Biscuits

Dutch Oven Lemon Blueberry Biscuits 

2 cups flour 

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

8 oz. lemon yogurt

1 egg

1/4 cup butter, melted

1 tsp. grated lemon peel

1 cup fresh or unthawed frozen blueberries

GLAZE:

1/2 cup confectioners' sugar

1 Tbs. lemon juice

1/2 tsp. grated lemon peel

----------

Lightly oil or spray dutch oven. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt until well combined.

In another bowl, whisk yogurt, egg, melted butter and 1 tsp. lemon peel until blended.

Add wet ingredients to flour mixture; stir until just moistened. Fold in blueberries.

Drop by 1/3 cupfuls into prepared dutch oven. Bake at 400° for 18 minutes, or until golden brown.

In a small bowl, combine glaze ingredients; whisk until smooth. Drizzle glaze over warm biscuits. 

*We are still figuring out how much heat to use, so I can't give an exact count on how many coals on top and bottom. We did about 10 on the bottom and 15 on top and checked it around 15 minutes.

*Recipe adapted from 50Campfires.com

Cheesy Crescent Ghosts

Cheesy Crescent Ghosts
1 can Pillsbury refrigerate crescent dinner rolls
1 cup shredded mozzarella or Colby-Montery Jack cheese.
Assorted sliced lives, as desired
----------
Heat oven to 375°. Spray large cookie sheet with cooking spray or line with cooking parchment paper.

Unroll dough on cutting board; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Shape each to look like ghost shape and place on cookie sheet.

Bake about 7 minutes or until slightly puffed and just beginning to brown. Sprinkle each ghost with cheese; add olives for mouth and eyes. Bake 2-3 minutes longer or until cheese is melted. Serve warm.

Sticky Bun Breakfast Ring

Sticky Bun Breakfast Ring
2 small pkgs refrigerated buttermilk biscuits
3 Tbsp butter or margarine, melted
1/2 cup maple syrup
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 c chopped pecans, optional
1/4 c chopped almonds, optional
----------
Spray a bundt pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon and nuts (if desired). Pour half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top of the syrup mixture. Place the biscuits overlapping in the pan to form a ring. Top with remaining syrup mixture and then remaining brown sugar mixture. Bake at 375 for 20 minutes or until golden brown. Cool for 1 minute in the pan then invert onto a serving platter and enjoy!

Recipe from All Things Delicious.

Felicity's Poppy Seed Bread

Poppy Seed Bread

3 cups flour

1-1/2 tsp. salt

1-1/2 tsp. baking powder

3 eggs

1-1/2 tsp. almond flavoring

1-1/2 tsp. butter flavoring

1-1/2 tsp. vanilla flavoring

2-1/4 cups sugar

1-1/2 cups milk

1 cup oil

1-1/2 Tbsp. poppy seeds

GLAZE:

1/4 cup orange juice, prepared

3/4 cup sugar

1/4 tsp. butter flavoring

1/2 tsp. almond flavoring

1/2 tsp. vanilla flavoring

----------

Mix all ingredients and bake 1 hour at 350°.

For glaze, mix ingredients well and then pour over bread twice.

Ribbon Pumpkin Bread

Ribbon Pumpkin Bread
6 oz. cream cheese
1/4 cup sugar
1 Tbsp. all-purpose flour
2 egg whites
BATTER:
1 cup pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 Tbsp. vegetable oil
1-2/3 cups all-purpose flour
1-1/4 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground cloves
1/3 cup chopped walnuts
---------
For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, slat, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.

Divide half of the batter between two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Spread each with filling; top with remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread
3 cups all-purpose flour
 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/4 cups vegetable oil
1-1/2 cups semisweet chocolate chips
----------
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into the dry ingredients just until moistened. Fold in the chocolate chips. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.

Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

English Muffins

A few years ago a friends husband was watching the news and during their cooking session, they did English Muffins. I believe he talked her into making them that night. She raved about them and I made them soon after and took them to a family breakfast. They are a little bit of work, but they are so good that its worth it.

English Muffins
1-2/3 cups 1% milk
2-1/2 Tbs. butter
1 pkg. active dry yeast
1 heaping Tbs. sugar
1/3 cup warm water
1 large egg
1 Tbs. cider vinegar
5 cups unbleached flour
Cornmeal
---------
Scald the milk with the butter and than allow to cool to about 100 degrees. in a large mixing bowl, combine the yeast, water and sugar. Allow to sit for about 10 minutes. Combine the milk mixture with the yeast mixture. Add the egg and cider vinegar, along with half the flour and mix together. Add the salt and remaining flour and mix well. The mixture will be sticky. Cover and allow to raise for about 1 hour.

Dust work surface with cornmeal and roll dough out to about 3/4 inch thick. Sprinkle dough with cornmeal to keep it manageable. Cut into 3-1/2 inch rounds with a cookie cutter.

Place newly formed muffins onto a lightly sprayed baking sheet. Lightly cover with a ling free cloth. Allow muffins to double in size.

Heat a griddle or skillet over medium-low heat. Place the muffins on the griddle and cook for approximately 7 minutes on each side or until golden brown. You may need to adjust skillet heat. Transfer muffins to a cooling rack and allow to cool.

*Notes, in copying the recipe down a few times, I lost the amount of salt. I went with 1/2 tsp. Also, when I made these last night, I skipped the part of cutting them out and letting them raise. Instead I put them right on the skillet as I cut them out and they still doubled in size.

Homemade Bread (and scones)

I LOVE this recipe! It's my mother in-laws bread recipe. I also use it when I make scones.

Bread

4 cups scalded milk (lukewarm)

3 Tablespoons dry yeast, dissolved in 1/2 cup warm water and 3 teaspoons sugar

1 cup sugar

2 eggs, slightly beaten

6 teaspoons salt

1/3 cup oil

12-15 cups bread flour

----------

Mix milk and yeast mixture. Add sugar, eggs, salt and half the flour until the batter is smooth. Add oil and rest of flour. Mix well until forms a smooth ball. Let rest in bowl for 1 hour or until doubles in size. Divide into 4 loaves and put into greased loaf pans. Let rise until double its size. Bake at 350° for 30-35 minutes.

To make scones just divide out into little pieces and fry the scones. When I make scones I use the recipe for 2 loaves of bread and then the rest for scones. And actually, usually when I just make bread, I cut the recipe in half and just make two loaves.

Banana Nut Bread

This was my first attempt at Banana Nut Bread and it was PERFECT! I got the recipe from a friend and it was so good that it will be the only one I will ever need to use.

Banana Nut Bread
1 cup sugar
1 cup brown sugar
1/2 cup shortening
1 teaspoon salt
1 teaspoon vanilla
2 eggs
1 tsp. baking soda
1 cup mashed bananas (2 or 3 bananas)
1 cup buttermilk
3 cups flour
1 cup chopped nuts
----------
Cream sugars & shortening. Add eggs, salt, vanilla and soda and mix well. Add bananas and buttermilk and mix well. Add flour, mixing well. Add nuts last. Grease and flour bread pans. Bake at 350° for 1 hour. Makes 2 large loves.

Did you know you can make buttermilk by just adding vinegar to regular milk? Works like a charm. For every cup of milk add a tablespoon of vinegar. I had no idea! And it works well since our local store only carries a 1 quart size container of buttermilk and I only needed a cup.