Daily Dish Recipes » Bread Recipes

Easy Cheap Pancake Recipe

Nicole Humphrey Cook — Mon, 31 May 2010 19:45:34 +0000

Once a month or so, I usually make up double, triple and even quadruple batches of this mix. I cook up all the pancakes on our large griddle and then we freeze them in packages of two and three for the kids to reheat throughout the month, or until they run out which is sometimes before I am ready to create another batch. These are SO good!

Easy Cheap Pancake Recipe

3 c. all-purpose flour
7 tsp. baking powder
2 tsp. salt
2 Tbs. white sugar
2 1/2 c. milk
2 eggs
6 Tbs. butter, melted

In a fairly large bowl you will need to sift together the flour, baking powder, salt and sugar.

With a spoon, push it into the center of the sifted mixture and make a well.
Add the milk, egg and melted butter into the well, and then mix until pancake batter is smooth.

Use a griddle, because it is easier, however if you don’t have one – use a frying pan, lightly oiled over medium heat.
Scoop the batter onto the griddle or into the frying pan. Use a 1/4 c. measuring cup to get even 1/4 c. amounts each time. Cook until golden on each side.

Whatever isn’t being consumed right then, can be wrapped in wax paper and frozen. Great, now I’m hungry.

Moist Sweet Cornbread Recipe

Nicole Humphrey Cook — Sun, 03 Jan 2010 20:15:06 +0000

For some reason, I have never really cared for corn bread, until my ex-husband, who is from the South, introduced me to his grandmother’s sweet cornbread recipe. Now I love it, but only if its made this way. This is a moist, cake like recipe that is perfect with soups, stews and chili’s.

Our family loves to eat the leftovers in the morning for breakfast served with melted butter and honey. Delicious!

1 c. cornmeal
3 c. all-purpose flour
1 1/3 c. sugar
2 Tbs. baking powder
1 tsp. salt
2/3 c. vegetable oil
1/3 c. melted butter
2 Tbs. honey
4 eggs, beaten
2 1/2 c. whole milk

Preheat oven to 350 degrees and grease a 9×13 inch baking dish. In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened. Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.

Fantastic with Chili. It’s what’s for dinner.

Gingerbread Muffin Recipe

Nicole Humphrey Cook — Sun, 06 Dec 2009 20:16:57 +0000

These little gems smell delicious while they are baking. If you love Gingerbread you will absolutely adore these. They came from a Betty Crocker ad for Christmas some years ago, and we have made them at holiday time ever since. One of my favorite things to do is bake up a batch for Christmas Eve and my kids get to open one gift – a pair of new pajamas every year. So we get in out new PJ’s and then eat some muffins, have some hot cocoa and go to sleep dreaming of Christmas morning. I won’t lie, I have made these dozens of times during the year too, when I am craving gingerbread.

Gingerbread Muffin Recipe

1/4 c. packed dark brown sugar
1/2 c. molasses
1/3 c. milk
1/3 c. vegetable oil
1 egg
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice

Heat the oven to 400°F. Use shortening, and grease the bottom of the muffin cups only in the muffin pan. You can also use paper baking cups instead. In a large bowl, beat the brown sugar, molasses, milk, oil and egg. Stir in the remaining ingredients, just until the flour is moistened. Divide the batter evenly into the muffin cups, filling about 3/4 full of batter. Bake them for 18 to 20 minutes or until a toothpick inserted in the center of the muffins comes out clean. Remove immediately from the muffin pan to a cooling rack. Allow them to cool completley, which is about 30 minutes. Sprinkle with powdered sugar or decorator sugar if desired.

You can pop them in the microwave for about 10-15 seconds if you want to serve them warm. Delicious and fragrant. The perfect combination.

Pumpkin French Toast Casserole Recipe

Nicole Humphrey Cook — Mon, 26 Oct 2009 20:32:55 +0000

We made this recipe up ourselves one evening in the kitchen when we had a can of pumpkin and we were making our french toast casserole recipe. We decided for a fall treat, it would be nice to make it pumpkin pie french toast and so this recipe was born. I’ve tried it a couple of different ways since we first made it, but this is the easiest and tastiest way to make it. This makes one casserole, but we double it to make two. (remember I’m feeding three teenagers and two preteens)

Overnight Pumpkin French Toast Casserole

1/2 C Butter

12 slices White Bread

1/2 C Brown Sugar

2 tsp pumpkin pie spice

1/4 – 1/2 c. pumpkin

1/2 tsp Vanilla Extract

5 eggs

1 1/2 c Milk

Melt the margarine and pour into a 9×13 pan. Mix the brown sugar and the pumpkin spice seasoning. In a separate bowl, whisk the eggs, milk & vanilla together.
Spread a thin layer of pumpkin (as if you were buttering a piece of bread) on six of the slices of bread. Layer the bottom of the 9×13 pan with all six pieces. Next, sprinkle half of the brown sugar and pumpkin spice mixture over the top of the pumpkin that is spread on the bread. Spread a thin layer of the pumpkin over the next six pieces of bread the same way. Pour the egg mixture over the top of all of it and then sprinkle the remaining brown sugar/pumpkin spice mixture over the top.

Cover & refrigerate overnight or at least 6-8 hours. Honestly, the longer the better. In the morning, cover the dish with tinfoil and bake in a 350 degree over for 30 minutes. Remove from oven, uncover the dish and bake an additional 15 more minutes. It should be golden and set.

Remove from oven and serve hot. Sprinkle with some powdered sugar if you want. This can also be served with syrup, butter, whipped cream or just eaten plain. It is delicious!

P.S. We are going to try it with some other “flavors” and I will let you know what we come up with, that actually works and tastes good.

Moist Pumpkin Bread Recipe – Oven Baked

Nicole Humphrey Cook — Tue, 20 Oct 2009 20:51:50 +0000

One of my favorite parts of Fall, is the sweet smell of pumpkin. I love making all kinds of pumpkin recipes and treats – cupcakes, muffins, pancakes and bread. I would say that I probably bake a batch of something pumpkin related at least twice a week during the fall months.

I’m thankful my whole family loves it, which makes that the first reason why its easy to make pumpkin recipes so often. Second the sweet aroma that fills the house is absolutely wonderful and always makes me think of cool, crisp days and warm nights.

I have so many different recipes for pumpkin bread and pumpkin treats of all kinds, which I will try to share in the coming weeks.

Moist Pumpkin Bread

3 c. sugar
1 c. vegetable oil
4 eggs, lightly beaten
1 15oz can of pumpkin
3 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. baking powder
1/2 tsp. ground cloves
1/2 tsp. ground pumpkin spice or all spice
1/2 c. water

In a big bowl, combine the sugar, oil and lightly beaten eggs. Add the can of pumpkin and mix well. In another bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and pumpkin spice (or all-spice).

Once blended well, slowly begin mixing the dry ingredients into the wet ingredients alternating between the dry ingredients and that water, beating well after each addition.

Pour into two regular sized greased loaf pans. Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from loaf pan. Allow to cool on wire rack.

Sooo good! Your house will smell incredible and try some melted butter on a warm slice! Heavenly!

Deliciously Moist Banana Bread Recipe

Nicole Humphrey Cook — Sat, 03 Oct 2009 21:05:24 +0000

This is not the first time that I have shared a bread recipe for Moist Banana Bread. We make it a lot actually. A friend gave me this recipe a few weeks ago and we made up a batch and were so pleased that I thought I would share. We always wind up with bruised bananas so I tend to make Banana Bread a lot, plus the kids enjoy it for a snack. If you are looking for a good moist banana bread recipe, this might just be the one.

Super Moist Banana Bread

1 1/4 c. mashed bananas
1 cup sour cream
1/4 cup margarine
1 c. white sugar
1 c. brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4-1/2 c. chopped walnuts, if desired

Grease and flour a 9×13 inch pan or 2 7×3 inch loaf pans. Combine the banana and the sour cream. Mix well. In another large bowl, cream the margarine and sugar together until it is smooth. Add one egg at a time and beat before adding the next. Add the vanilla and stir. Add the banana mixture and stir. In another bowl, combine the flour, the baking soda and powder, and salt. Pour into the banana mixture and stir well. Pour the batter into the prepared pan(s). Bake at 350 degrees for 50 minutes, until a toothpick inserted into the center of the bread comes out clean.