Traditional Bread

This is my go-to recipe for a basic sandwich bread. It's not complicated to make, turns out great and freezes well. It makes two loaves and right now our family eats one loaf in two meals {dinner and lunch} so it works out perfectly and I am often able to have one waiting in the freezer.
The original recipe called for all all-purpose flour. I make it with some whole wheat flour because it just adds a little bit to the bread without it being in your face, as some whole wheat breads can be.

Traditional Bread
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Source: Betty Crocker Cookbook, 1988 Edition
Yields: 2 loaves

Ingredients:
2 1/4 cups warm water (120-130 degrees)
2 T yeast
3 T sugar
2 cups whole wheat flour
4-5 cups all purpose flour, divided
2 T butter, melted or 2 T oil
1 T salt

Directions:
   1.  Pour warm water in a large mixing bowl; sprinkle yeast and sugar on top. Wait five minutes, or until yeast is bubbly.
   2.  Add 2 cups whole wheat flour and 1 cup all purpose flour; mix with dough hook until combined. Gradually add remaining flour, one cup at a time, until the dough cleans the bowl and is easy to handle. Cover and let rise for 1 hour.
   3.  Punch down dough; divide into two equal parts. Grease and lightly flour two 9x5 bread pans. On a lightly floured surface roll out one portion of the dough into a large rectangle {the short length should be about the same width as your pan, 5 inches.} Starting at the short end roll into a log, place in prepared pan. Repeat with remaining portion. Cover and let rise for 1 hour.
   4.  Preheat oven to 425. Bake for 25-30 minutes; let cool in pans for 10-15 minutes then remove.
*I have also added various herbs into the dough and on top of the rolled loaf. I never do certain measurements but the extra flavor is a nice addition sometimes.

Chocolate Peanut Butter Banana Melts

No one {well, practically no one} is going to deny the goodness that is sure to result when you combine peanut butter and chocolate. This recipe uses the two plus bananas all warmed through for an irresistible snack or treat.
The recipe below is written for just one sandwich but it's easy to make these assembly line style. Be sure to make more than you think you'll need because everyone will definitely want more than one!

Chocolate Peanut Butter Banana Melts
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Yields: 1 sandwich {double, etc as necessary}
Adapted from: Rachael Ray

Ingredients per sandwich:
2 slices bread
1/2 T butter, room temperature
1 T peanut butter
1/2 banana, sliced
1 tsp chocolate sauce

Directions:
   1.  Spread soft butter on one side of each slice of bread. On the other side of the first slice spread the peanut butter. Top with bananas. On the non-buttered side of the second slice of bread spread the chocolate sauce; put on top of bananas.
   2.  Cook in a non-stick skillet or griddle for about two minutes or until slightly browned; flip and cook two more minutes or until slightly browned and warmed through. Cut in quarters; serve warm.

Breadsticks with Garlic Butter

This is one of many recipes that I tried for the first time when we had company. Why do I do that to myself? I'm fortunate in that I've never had any major disasters. Anyway, these breadsticks were far from a disaster, instead they've become a mainstay in my menu planning.
After trying a few different methods I've found a great way to keep these in the freezer to pull out for unexpected uses. That, along with keeping a batch of Garlic Butter on hand, means breadsticks are never more than 10 minutes away from the table!

Breadsticks
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Source: Clover Lane

Ingredients:
1 cup warm water
1 T yeast
3 T brown sugar
3 cups flour
1 tsp salt
4 T oil

Directions:
   1.  Pour water in a large mixing bowl; sprinkle yeast and brown sugar over top. Allow yeast to bubble, about five minutes.
   2.  Add flour, salt and oil; mix with dough hook until dough forms a ball. Cover and let rise one hour.
   3.  Roll dough out to size of cookie sheet. {I usually split it between two sheets.} Transfer to greased and cornmealed sheet. Using a pizza cutter cut into breadsticks. Let rise 1 hour.
   To Serve Immediately: Bake at 375 for 10 minutes. Spread with Garlic Butter {recipe below} and serve warm.
   To Make For Freezer: Bake at 375 for 5 minutes. Store in a freezer bag. When ready to serve, place on greased and cornmealed sheet and bake at 375 for 5-7 minutes. Spread with Garlic Butter {recipe below} and serve warm.

Garlic Butter
3 T butter, softened
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/4 tsp onion powder

Easy Cheesy Biscuits

My husband's new favorite recipe is Easy Cheesy Biscuits. He's a huge fan of cheese, which plays a tasty role and the butter makes them undeniable soft and flaky.
Similar to Baking Powder Biscuits these Easy Cheesy Biscuits are a quick, easy addition to any meal. With a food processor they come together easily but even without a food processor they are a cinch to make.

Easy Cheesy Biscuits
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Yields: 10 biscuits

Ingredients:
1 cup flour
2 tsp baking powder
1/4 tsp cream of tartar
1/4 tsp sugar
1/4 tsp salt
1/4 cup (1/2 stick) cold butter, cut into pieces
1/2 cup shredded cheese
1/3 cup milk 

 

Directions:
   1.  Preheat oven to 450.
   2.  In bowl of food processor {or regular medium bowl} mix flour, baking powder, cream of tartar, sugar and salt.
   3.  Cut in butter using food processor {or a pastry blender or two knives} until mixture resembles coarse crumbs.
   4.  Add cheese.
   5.  Add milk; stir until a soft dough forms.
   6.  On a lightly floured surface, roll dough into a long rectangle; cut into 10 biscuits {I usually do a 5x2 cut}. Place on a lightly greased baking sheet.
   7.  Bake 10-12 minutes or until golden brown.

Source: Kraft Foods

Baking Powder Biscuits

I believe the first time I made these I was in need of something to go with dinner that I could make with what I had on hand. Baking Powder Biscuits worked great because the six ingredients are ones that I, like most people, typically always have in my kitchen. If you have a food processor this recipe is incredibly easy but even if you don't it is still an easy recipe.

Baking Powder Biscuits
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Yields: 12 biscuits

Ingredients:
1/2 cup butter (one stick)
2 cups flour
1 T sugar
3 tsp baking powder
1 tsp salt
3/4 cup milk

Directions:
   1.  Preheat oven to 450.
   2.  Cut butter into small cubes. In a medium bowl, or bowl of food processor combine flour, sugar, baking powder and salt. Cut butter into dry mixture until mixture resembles fine crumbs.
   3.  Stir in milk until dough comes together (this is a soft and sticky dough).
   4.  Turn dough out onto a lightly floured surface; knead gently 10 times. Pat into a 1/2 thick rectangle. Cut into 12 biscuits. Place on ungreased cookie sheet.
   5.  Bake until slightly brown, 10-12 minutes. Remove from cookie sheet immediately.

Source: Betty Crocker Cookbook

Cranberry Chicken Sandwiches

The first time we had this sandwich my husband was not that impressed. However, after I made a few tweaks to the recipe he said there was a night and day difference. Now everything blends nicely together to create a fantastic sandwich.
This sandwich is different from many similar sandwiches because it doesn't have mayo or extra sauce in it. It goes without saying that this would be an excellent recipe to keep in mind for after Thanksgiving as turkey would work just as well as chicken.

Cranberry Chicken Sandwiches
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Yields: 8 sandwiches 

Ingredients:
1/4 cup onion, diced
olive oil (not pictured)
1 lb cooked, shredded chicken
1 can cranberry sauce
2 stalks celery, diced (not pictured)
1/2 cup mozzarella cheese
1/2 cup dried cranberries
bread or rolls (not pictured)

Directions:
   1.  In a small fry pan heat 1 tsp olive oil. Saute onion until softened.
   2.  In a medium bowl combine all ingredient except bread. Refrigerate until ready to serve.
   3.  Serve on bread or rolls.

This is linked to Good Cheap Eats and Tasty Tuesday.

Mom's Sloppy Joes

Growing up we always called these BBQs but somewhere along the line I've evidently converted because I now call them Sloppy Joes (as it seems most people do). Whatever you call them though this is a delicious sandwich. It's so simple to make with just a few ingredients but the combination is wonderful. I love how moist the sandwich is while still having a little bit of crunch from the celery.

Mom's Sloppy Joes
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Yields: 4-6 sandwiches

Ingredients:
1 lb hamburger
1 large onion, chopped
1/2 cup finely chopped celery
1/2 cup ketchup
1 T mustard
1 tsp vinegar
1/2 tsp sugar
3 T tomato paste

 
Directions:
   1.  In a large skillet brown hamburger, onion and celery until hamburger is no longer pink.
   2.  Add remaining ingredients; stir to combine.
   3.  Simmer 15 minutes. (If the mixture isn't wet enough add a small amount of water at a time until it reaches the right consistency.)
   4.  Serve on hamburger buns or bread.

Source: My mom

Cinnamon Sugar Bread

This Cinnamon Sugar Bread has been a hit with everyone who has tried it. There's something about it that is just a little different than your typical quick bread that makes it absolutely delicious.
This bread is the epitome of quick breads; it comes together quite rapidly. Since it's best after resting overnight it provides an impressive breakfast addition with no work required in the morning. What a great recipe for that reason alone! {Also, notice my helper's hand in the picture of the ingredients. She was so eager to help put the bread together.}

Cinnamon Sugar Bread
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Yields: 1 loaf

Ingredients:
BREAD:
1/2 cup whole wheat flour (not pictured)
1 1/2 cups flour
1/2 tsp salt
1 tsp cinnamon
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 cup milk (not pictured)
1/3 cup vegetable oil
FILLING/ TOPPING:
1/4 cup brown sugar
1 T cinnamon
cinnamon & sugar

Directions:
   1.  Preheat oven to 350.
   2.  In a mixing bowl combine all bread ingredients, mixing until just moist.
   3.  Pour half of the batter into a greased bread pan. Sprinkle 1/4 cup brown sugar and 1 T cinnamon over batter. Spread remaining batter. Sprinkle top with cinnamon and sugar.
   4.  Bake at 350 for 45-50 or until an inserted knife comes out clean. Let cool, cover and rest overnight.

Source: A Whisk and a Prayer

Ham & Peach Grilled Sandwiches

The first time we had these sandwiches my husband was very skeptical. He wasn't sure about the idea of putting fruit on a sandwich and then cooking it on top of that. Well, he has since changed his mind! We love these sandwiches; all the flavors complement each other so well and are just wonderful.
I've found that it helps speed up the process to prep all the ingredients (especially slicing the cheese and peaches) before you're ready to make the sandwiches. After that it's a simple matter of assembly.

Ham & Peach Grilled Sandwiches
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Yields: 1 sandwich

Ingredients (per sandwich):
2 pieces bread
butter, slightly softened
mustard
honey
*or in place of mustard and honey use honey mustard
sliced ham (we typically  use lunch meat but slices from a ham would work as well)
3-4 peach slices
4 thin slices Cheddar cheese
peach or apricot jam

Directions:
   1.  In a small bowl mix mustard and honey until desired consistency and taste.
   2. Preheat griddle or fry pan.
   3.  Spread butter on outside of each piece of bread. Spread honey mustard on inside of one slice of bread. Layer ham, peach slices and cheese on top. Spread jam on inside of second piece of bread.
   4.  Place sandwich in preheated pan (I usually start with the cheese side down first); cook until slightly brown. Flip; cook until brown. Flip (back to cheese side); cook until cheese is melted.

Source: All You

This is linked to Good Cheap Eats and Joy in my Kitchen.

Non-Grainy Cornbread

We have found that we love cornbread in our house! It took a few tries to find the right recipe but, at least for us, the search is over. My husband likes to drizzle honey over his cornbread but I love it simple and plain.
The key to ensuring that your cornbread isn't grainy is to soak the cornmeal in the milk. It makes a huge difference! This is a quick and easy side dish that can go with a variety of meals and uses ingredients that you likely already have in the cupboards.

Non-Grainy Cornbread
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Yields: 16 pieces

Ingredients:
1 cup milk
1 cup cornmeal
1 cup flour
1/3 cup white sugar
1/3 cup brown sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1/3 cup vegetable oil
honey (optional)

Directions:
   1.  In a medium bowl combine milk and cornmeal. Let soak for 15 minutes. 
   2.  Preheat oven to 400.
   3.  Add flour, sugars, salt and baking powder to bowl; mix. Stir in egg and vegetable oil until well combined.
   4.  Pour batter into greased 9 inch pan. Bake at 400 for 20-25 or until a toothpick inserted in the center comes out clean.
   5.  Serve warm with optional honey drizzled over the top.  

This is linked to Tasty Tuesday and URS. 

Hawaiian Tuna Sandwiches

My husband has not always been a huge fan of tuna so the first time I made this it was not without a little apprehension. I'm glad I tried it because we both love the combination of all these flavors, even the tuna! It's very fresh and pleasing.
It doesn't take a lot of work to put together the sandwich filling, just a little bit of chopping and stirring. I've used a variety of breads for these sandwiches, from homemade rolls, to hamburger buns and other sorts of rolls and it's always been good.

Hawaiian Tuna Sandwiches
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Yields: 6 sandwiches

Ingredients:
2 cans tuna, drained
1/2 20 oz can pineapple, drained and chopped
1/2 cup green pepper, chopped
1/2 cup carrots, shredded
1/4 cup celery, chopped
1/3 cup mayonnaise
3/4 tsp ginger
salt and pepper
6 rolls

Directions:
   1.  In a medium bowl combine tuna, pinapple, green pepper, carrots, celery, mayonnaise and spices.
   2.  Serve on rolls with optional lettuce and tomatoes.

Source: All You magazine

This is linked to Tasty Tuesday and URS.

Focaccia Bread

I am working on building my bread repertoire as I'm realizing that bread can make a wonderful side dish for many meals. We've found some winners but we've also found some that won't be repeated. This focaccia bread defintely goes in the winner category. My husband declared that it was the star of the meal. (I'm not sure what that says about the rest of the meal.)
I was very pleased with how easy this was to make. You essentially only have three chunks of time you need to devote to it and the length of those times are much less than with a typical bread. The bread turned out moist and flavorful, a perfect complement to our dinner.

Focaccia Bread
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Yields: 16 squares of bread

Ingredients:
1 5/8 cups flour
1 1/8 tsp yeast
1/2 T sugar
1/2 tsp salt
2 T oil
1/2 + 1/3 cup warm water, 105-110 degrees
1/2 T Italian seasoning
1 T Parmesan cheese
1 T shredded cheese
1 tsp oil

Directions:
   1.  In a mixing bowl combine flour, yeast, sugar and salt. Add 2 T oil and water; mix. Pour into a greased 8x8 pan.
   2.  Cover and let rise in a warm place for 30 minutes, or until doubled in size.
   3.  Drizzle 1 tsp oil over bread; sprinkle Italian seasoning and cheeses over top.
   4.  Cover and let rise in a warm place for 15-30 minutes, or until doubled in size.
   5.  Preheat oven to 375; bake for 30-35 minutes.

Source: Joy in My Kitchen

Bunsteads

This is a recipe I remember fondly from my childhood. A few months after we were married I made Bunsteads for my husband and now he too thinks fondly of them. They are filling, warm and tasty.

Bunsteads are a relatively easy sandwich to put together. The mixture can be made ahead of time and refriegerated until closer to dinner time. This leaves only the simple task of filling the bread and putting them in the oven.

Bunsteads
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Yields: 6 servings 

Ingredients
1 cup shredded Cheddar cheese
3 hard boiled eggs, chopped
1 can tuna or chicken, drained
1/4 cup chopped onion
1/4 cup chopped sweet pickle or pickle relish
1/2 cup Miracle whip
1/2 tsp paprika
salt (to taste)
pepper (to taste)
bread or hamburger buns (not pictured)

Directions
   1.  Lightly mix all ingredients, except bread.
   2.  Fill bread or buns. Seal in tinfoil and place in 350 oven for 30 minutes, flipping halfway through.
   Alternative: Microwave mixed ingredients until warm then fill bread or buns.

Eggs in Rolls

We wanted to try something new for Saturday brunch. I was looking for a recipe that was different but not too crazy. I knew I had found it when I saw this. It was in a cookbook that doesn't have pictures for everything so I had to read through it and imagine what it would be like. I was intrigued and knew immediately which rolls I was going to use. Walmart always has these awesome rolls on the clearance rack that we love and they worked perfectly.
These rolls are going to be a great addition to our brunch rotation. All the flavors melded so well. It was amazing how the bread and egg complemented each other in every bite. This is definitely a keeper!

Eggs in Rolls
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Yields: 3 servings

Ingredients:
3 rolls
2 T butter, melted
4 eggs, separated
1/8 cup milk
1/4 tsp salt
dash pepper
1/2 cup shredded cheese
3 strips bacon, cooked and crumbled
1/8 tsp cream of tartar

Directions:
   1.  Preheat oven to 425. Hollow out rolls, leaving a 1/2 inch wall. Place rolls on a cookie sheet. Brush insides of rolls with melted butter.
   2.  Mix egg yolks, 2 egg whites, milk, salt and pepper. Stir in cheese and bacon. Cook in a large skillet sprayed with cooking spray over medium heat until just under done. Spoon eggs into rolls.

   3.  Beat remaining 2 egg whites and cream of tartar on high speed until stiff. Spoon over cooked egg mixture. Bake at 425 until golden, about 8 minutes.

Adapted from: Betty Crocker 1988 Cookbook

French Toast

This is one of our favorites for Saturday brunch. French toast is incredibly easy to make and tastes so wonderful. I love how you can take bread that is a little past its prime for sandwiches and not be able to remember that when you take a bite of this french toast.
One trick I've picked up on is to keep the oven at a low heat and keep the cooked french toast in there until it's all ready. This is especially handy when you're making larger batches.

French Toast
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Yields: 7-8 pieces

Ingredients:
2 eggs
1/4 tsp salt
1 T sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp vanilla
1 cup milk
7-8 slices bread

Directions:
   1.  Preheat griddle or frying pan.
   2.  Combine all ingredients, except bread, in a medium bowl. Mix well, being sure the eggs are completely incorporated.
   3.  One at a time, dip slices of bread into the egg mixture, flipping to coat both sides. Fry at once until browned on both sides.
   4.  Serve warm with maple syrup or powdered sugar.

Source: St Paul's Lutheran Church, Fairmont, MN Cookbook

This is linked to Ultimate Recipe Swap.