BREAD

SNICKERDOODLE BREAD IS PURE HEAVEN!

2½ cups flour

2 tsp. baking powder

½ tsp. salt

2 tsp. cinnamon

1 cup butter softened

2 cups sugar

3 eggs

1 tsp. vanilla

¾ cup sour cream

1 pkg. Hershey's cinnamon chips

3 TB sugar

3 tsp. cinnamon

Directions

Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-38 minutes. Let cool before removing from pan

AMISH CINNAMON BREAD--WILL MAKE 2 LOAVES

No kneading, you just mix it up and bake it!

Batter:

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or homemade buttermilk--- 2 cups milk plus 2 tablespoons vinegar or

lemon juice

4 cups flour

2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar

2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put

1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate

bowl the 2/3 c sugar and cinnamon.

Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining

batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350

degrees for 45-50 min. or until toothpick tester come clean.

Cool in pan for 20 minutes before removing from pan.

MOMMA'S EASY NO YEAST DINNER ROLLS:

1 Cup Flour

1 tsp Baking Powder

1 tsp of salt

1/2 Cup milk

2 Tablespoons Mayo

Combine all ingredients, spoon in to a greased muffin pan, makes aprox. (5) rolls. cook in a preheated 180˚ oven for 15 minutes or till done and golden brown.

 HOMEMADE KING HAWAIIAN ROLLS AND/OR LOAF

6 cups all-purpose flour, plus an additional 1/2 cup flour, divided

3 eggs

2 cups pineapple juice, room temperature

3/4 cup sugar

1 teaspoon vanilla

2 (1/4 ounce) envelopes yeast

1/2 cup (8 tablespoons) butter, melted

1. In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, vanilla, and melted butter.

2. Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.

3. Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.

4. Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated. Form the dough into rolls, and/or loaf. Place in buttered pans. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.

5. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm..

PARTY BREAD

I like to make two...one for the adults and one without jalapeños for the little ones.
1 (16- to 18-ounce) round loaf Italian or sourdough bread
1/4 cup butter melted
1 teaspoon dry ranch dressing mix
1/2 cup (about 5 slices) cooked chopped thick-cut bacon
1/4 cup jarred jalapeño peppers, chopped
10 (3/4-ounce) slices cheese chopped
2 teaspoons chopped fresh parsley, if desired
Heat oven to 350°F. Place two (24-inch) pieces aluminum foil, crossing one over the other, on flat surface.
Cut bread, using serrated knife, in grid pattern, spacing about 1-inch between rows. Do not cut through bottom crust. Set aside.
Combine melted butter and ranch dressing in medium bowl. Add all remaining ingredients except parsley; mix well.
Place loaf in center of aluminum foil pieces. Spoon cheese mixture into cut areas of bread. Wrap foil loosely around bread. Place onto ungreased baking sheet.
Bake 30 minutes. Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and cheese is melted. Sprinkle with parsley, if desired.
Serve immediately. Pull out individual bread pieces, using tongs or 2 forks and reaching down into loaf to include filling and bread.

BISCUIT DOUGH DONUTS RECIPE

Total Time: 15 minutes Yield: 8 donuts + 8 donut holes
INGREDIENTS:
Vegetable oil
1 ½ cups confectioners' sugar
3 tablespoons milk
2 teaspoons vanilla extract
1 tube Pillsbury biscuit dough
DIRECTIONS:
In a heavy-bottomed pot, heat 1 inch of oil until it reaches 350℉ on a thermometer.
Place sugar in a medium bowl and whisk to remove lumps. Slowly stir in milk, a little at a time, until you have a smooth glaze. Stir in vanilla. Cover with plastic wrap and set aside.
Separate the biscuits and lay flat on a cutting board. Using a small, round cookie cutter, cut out a small circle from the center of each biscuit.
Cook the donuts in batches in the hot oil for about 1 minute per side, or until golden. Drain on a wire rack. Repeat with donut holes, but with less frying time.
While still warm, dip donuts in glaze, turning to coat completely. Return to wire rack and allow excess glaze to drip off. Eat while still warm.
AMISH CINNAMON BREAD--will make 2 loaves
No kneading, you just mix it up and bake it!
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or homemade buttermilk--- 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Directions
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon.
Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

CAJUN SAUSAGE & CHEESE STUFFED BREAD

Louisiana people love stuffed bread. This version is really good and easy because you are using frozen bread.

1 loaf frozen bread dough, thawed,

1 pound of cooked breakfast sausage, I used the HOT variety

8 to 10 oz. shredded sharp cheddar cheese or a mix of cheddar and mozzarella

1egg, mix together with sausage before you cook it

Melted butter

1 white onion (sautéed), I sautéed the onion with the sausage

Roll out bread with rolling pin, spread melted butter, cooked sausage, onions and cheese. Roll up and place in a bundt pan or cookie sheet. I would bake @ 350 until brown.

INDIAN FRY BREAD

4 cups of flour

1 tbs. baking powder

1 teaspoon salt

2 tbs. powdered milk

1 ½ cups warm water

1 cup shortening

Extra flour to flour your hands

Directions:

Put flour in bowl, add baking powder, salt and powdered milk. Mix.

Mix in warm water to form dough.

Cover hands in flour.

Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.

Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.

Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.

This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco".

LIGHT BRIOCHE HAMBURGER BUNS

Author: The Clever Carrot adapted from Comma Ca, via The New York Times

Serves: 8 buns

INGREDIENTS

1 c. warm water

3 tablespoons warm milk

2 teaspoons active dry yeast

2½ tablespoons sugar

2 large eggs

3 cups bread flour

⅓ cup all-purpose flour

1½ teaspoons salt

2½ tablespoons unsalted butter, softened.

sesame seeds (optional)

INSTRUCTIONS

In a glass measuring cup, combine 1 cup warm water, 3 tbsp. milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.

In the bowl of a stand mixer, add the flours, salt and butter. Using the paddle attachment, mix the ingredients until the butter is the size of crumbs.

Stir in yeast mixture and beaten egg. Run the mixer on medium-low (I used #3 on my Kitchen Aid) until a dough forms, about 8-10 minutes.

Shape the dough into a ball and return it to the bowl (it will be sticky and wet). Cover bowl with a clean, damp kitchen towel and let the dough rise in a warm place until it has doubled is size, 1- 3 hours* See Note.

Line a baking sheet with parchment paper. Using a dough scraper (or chef's knife), divide the dough into 8 equal parts. If you have a scale, weigh each piece to guarantee that they're all the same size.

To shape the dough into balls, gently flatten each piece like a pancake. Pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over (seam side down) and move to an un-floured part of your board (it's easier to roll this way). Place your palm over the top and gently roll into a smooth ball. Transfer to a parchment lined baking sheet, placing them 2 to 3 inches apart. Cover loosely with plastic wrap and let buns rise in a warm place for 1-2 hours, or until puffy and slightly risen.

To make the egg wash, beat the remaining egg with a splash of water. When the buns are finished with the 2nd rise, gently brush each one with egg wash. At this point, you could add sesame seeds to the top of your rolls if desired.

Preheat your oven to 400 F. and place a shallow baking pan on the oven floor. Before the dough goes in, add about ½ cup of water to the pan (to create steam). This will help keep the bread nice and moist. Bake for about 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely.

NOTES   *Giving your dough enough time to rise is crucial in bread baking. Rise times will vary, so be patient. Remember to watch your dough and not the clock!

BACON MONKEY BREAD! - YOU CAN USE ANY SHAPE PAN YOU WANT

Sauce: In a Bowl - Microwave Butter, Maple Syrup, Brown Sugar, and Crumbled Bacon.

Pour "Bowl" into a pan sprayed with cooking spray, then fill that pan with uncooked rolled up "Biscuit Balls" (Like Pillsbury Biscuits, separated and rolled up). Bake at 350 for 30 minutes, Flip the pan over, and enjoy!

HOMEMADE BREAD BOWLS

2½ cups warm water

1 Tbsp. yeast

⅓ cup sugar

⅓ cup oil

1 Tbsp. salt

6-7 cups white all purpose flour

INSTRUCTIONS

Combine warm water, yeast and sugar and let sit for 10 minutes or until yeast is bubbly.

Add oil, salt, and 1½ cups of flour to the yeast mixture.  Mix on low speed (if in a bread mixer).

Begin adding the rest of the flour 1 cup at a time until 5 cups total.  Mix on high speed and continue to add the flour ½ cup at a time until the dough begins to clean the sides of the bowl and pulls away toward the middle.  Do not add more than 7 cups of flour.  Knead for 6 minutes.

Divide dough into 6 pieces.  Make round balls.  Place on large cookie sheet and let rise until doubled in size.

Bake at 350 degrees F for 20-30 minutes.

Rub tops of bread bowls with butter.

Let Cool.

Cut top out and dig out bread, leaving a hollowed out bread bowl.

Fill with your favorite cream soup or chowder.

We usually put the bread from the center on the plate beside the bowl and dip it into the soup.  You can also eat the bowl when you are all done!  YUM!

CAPRESE GARLIC BREAD

Yield: Serves 8
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Garlic bread with fresh mozzarella cheese, tomatoes, basil, and a drizzle of balsamic! The best garlic bread you will ever eat!
1 loaf ciabatta bread, horizontally cut in half
4 tablespoons salted butter
3 cloves garlic, minced
12 oz. fresh mozzarella cheese, sliced
1/2 cup balsamic vinegar
2 medium tomatoes, sliced
Salt and freshly ground black pepper, to taste
1/3 cup chopped fresh basil
 Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

APPLE CINNAMON BREAD

1/3 cup brown sugar (not packed)

1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped
Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

PULL-APART PIZZA BREAD RECIPE

1 cup of Mozzarella Cheese
1/2 cup of Cheddar Cheese
1 8oz. package of pepperoni with each slice cut into quarters – tip, stack many slices at once and cut them all at once to save time!
1/3 cup of Parmesan Cheese
1 TBSP of fresh minced garlic or 1/2 tsp. of garlic salt or powder
1.5 TBSP of Italian Seasoning (or a combo of parsley, oregano, basil)
2 TBSP of Olive Oil
The CRUST/BREAD/DOUGH!
Pre-heat the oven to 350 degrees
Grease a cake pan, bread pan or a bundt pan. A Bundt pan is a FUN way to make it and you can even put the dipping marinara in the middle. It’s fun for a party, but really, any of the pans will work!
Make your dough and roll it out and use a pizza cutter to cut it into about 1″ squares. It does not need to be exact, as you can see, I did this part pretty quickly without dwelling on the sizing to exact measurements Then roll the pieces into little balls and throw in a bowl. Then throw the rest of the ingredients in, except the cheddar cheese, and mix by hand to coat it all well and evenly. Then put the mixture in your pan you intend to use. Sprinkle the cheddar cheese on top. Now you are ready to bake it at 350 degrees for about 30 minutes or until the top is crusty and brown. Then dump out the bread onto your serving dish. To help it come out with ease, run a butter knife along the edges of the pan to loosen the bread. Serve warm with a marinara or pizza sauce for dipping!
Make it quicker:
Use canned biscuits and cut each biscuit into 6-8 pieces and roll in the balls.
Use mini-pepperoni to avoid cutting it up!
Make it healthier:
Use a whole wheat dough from scratch or from cans.
Add ground flax seeds in your mixing process.
Make it vegetarian.
Use a nitrate free meat, even the sausage we show here instead of pepperoni.
Use Turkey pepperoni.
Make it gluten-free:
Use an all-purpose gluten-free flour to make a dough
Use 2 gluten-free pre-made crusts cut up into chunks. Note, it will not really puff up, but 2 crusts gives you the density you need.

LOAF BREAD AND DECIDED TO MAKE BUNS WITH IT.
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes. Got a bakers dozen out of it.

THIS IS MY ROLL RECIPE
300 grams warm water
20 grams Honey
6 grams Yeast
40 grams EVOO
60 Grams Whole Wheat Flour
400 + 50 Grams All purpose flour
10 grams salt
In the bowl of a stand mixer dissolve the honey in the water add the yeast and let it hydrate for 5 min add the oil WW flour and 400 grms of AP and Salt Mix on #2 until smooth add the last 50 grams in 1/3rds until the dough climbs the hook and just barely clings to the bottom of the bowl. Turn out onto a lightly floured board and shape into a ball lightly oil the mixer bowl place the ball in the bowl turn seam side down cover with a towel and allow to rise 1 hr. Punch down and gather into a ball you will have 900 grams of dough dividing into 8 112.5 gram balls will net 8 5" rolls or 12 75 grm regular sized rolls. Roll the balls on a clean surface under a cupped hand into a tight ball coat your hands with shortening and press the balls into disks and place on a greased pan cover with a towel and allow to rise until double bake in a 400 deg oven for 15 min,

APPLE CINNAMON BREAD!

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped
Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract. Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.  Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

THE GREATEST BANANA BREAD EVER WITHOUT SUGAR OR OIL

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

AMISH CINNAMON BREAD.

No kneading, you just mix it up and bake it Batter: 1 cup butter, softened 2 cups sugar 2 eggs 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice 4 cups flour 2 teaspoons baking soda Cinnamon/sugar mixture: 2/3 cups sugar 2 teaspoons cinnamon Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.

APPLE CINNAMON LOAF
1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped
Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

GARLIC BREAD

1 Can of Grands Biscuits.
1/2 Stick Melted butter
1/4 Cup Parmesan Cheese
1 TSP Garlic Powder
1 tsp Dried Basil
1/4 Cup Mozzarella Cheese (Optional)
Melt butter and add Parmesan cheese, garlic, and basil and stir together. Next take the Grands Biscuits and roll them flat (about 1/4 inch thick) and take a fork and poke holes in it. Place biscuits on a sheet tray and then coat each biscuit with the butter mixture (I used a pastry brush). If you are using the mozzarella cheese, sprinkle a bit on each. Place in a 350 degree oven for about 10 min or until golden brown

DELICIOUS PULL APART PIZZA BREAD!!

1/3 cup garlic dipping oil
32 oz pizza dough
7-8 oz sliced pepperoni
8 oz mozzarella cheese, shredded
Pizza seasoning, if desired
Preheat oven to 375 degrees.
Separate pizza dough into small bite sized pieces.
In a bowl add dipping oil & toss dough pieces to lightly coat.
Layer dough pieces in bottom of bundt pan.
Next layer sliced pepperoni, shredded cheese and sprinkle with pizza seasonings. Repeat layers again, and end with final layer of dough pieces. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings with optional ranch, bleu cheese, or your favorite pizza/pasta/marinara sauce.

ICE CREAM BREAD

2 cups of your favorite ice cream, softened
1 and 1/2 cups of self rising flour
Preheat your oven to 350 degrees. Grease and flour an 8×4 inch loaf pan. Mix the ice cream and flour together in a bowl just until combined. Smooth it out so it looks even. Bake for 45 minutes or until toothpick inserted comes out clean. Cool for a while and then serve.
Chunky Monkey Ice Cream Bread (2 loaves or 1 large loaf)
2 pints Ben & Jerry's Chunky Monkey, softened or melted
3 cups self-rising flour
1 very ripe banana, chopped
1 chocolate bar, chopped
Handful of walnuts, chopped
Preheat oven to 350 degrees. Grease and flour bread pan, or line with parchment paper. Mix melted ice cream and flour until well combined. Add chocolate, banana and nuts. Pour into prepared bread pan. Bake for 45 minutes per loaf or 60-90 minutes for a larger double loaf. If the top starts to brown too much, cover it with aluminum foil and continue to bake. The bread is done when a skewer inserted into the middle comes out clean

FRENCH TOAST BAKE

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Melt butter in microwave & add brown sugar....stir till mixed. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around Beat eggs, milk, & vanilla Lay single layer of Texas Toast in pan Spoon 1/2 of egg mixture on bread layer Add 2nd layer of Texas Toast Spoon on remaining egg mixture
Cover & chill in fridge overnight Bake at 350 for 45 minutes (covered for the first 30 minutes)
Sprinkle with powdered sugar Serve with warm maple syrup

EASY CHEESY BREADSTICKS

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
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 seperate strips. Bake for 10-12 minutes or until light golden brown.
Recut along each strip and remove from cooking sheet. Serve sticks warm with marinara sauce.

AMISH CINNAMON BREAD.

No kneading, you just mix it up and bake it
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.

OOPSIE BREAD

Oopsies
6–8 depending on size.
3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
1 teaspoon baking powder or cream of tarter (can be excluded)
Separate the eggs, with the egg whites in one bowl and the egg yolks in another. Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving. Mix the egg yolks and the cream cheese well. If you choose, 1tsp of cream of tarter or baking powder (this makes the Oopsie more bread-like). Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites. Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.

ICE CREAM BREAD

Two ingredients! No, not a joke
Makes One 8 x 4 loaf
2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour
Preheat your oven to 350 Fahrenheit. Spray and flour a 8 x 4 loaf pan, or line it  with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined.. Scoop into the loaf and smooth out. Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.  Remove from the pan and allow to cool. For best results..use full fat ice-cream The picture is an example of butter-pecan ice cream  I like the nuts being distributed in the bread mixture, however you can use any ice cream flavor you prefer. Always a fun experiment, and you can’t get simpler than this.  For those that are scratching their heads wondering how this could work - let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation. Oh, one more thing - others asked about the self-rising flour (if they didn't have it, could they simply use regular flour).  You must - MUST have a rising agent in the flour. Self-rising  flour is an easy solution (and commonly available). However,  if you don’t have self-rising flour accessible, you can make it very simply:  For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together). There you go, now you have self-rising flour.

HOMEMADE KRISPY KREMES 

3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer.
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam). In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs. Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size. Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait. Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F. Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together. Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there.

FIESTA BUBBLE BREAD

1/2 c. butter, melted
1-1/2 c. shredded Mexican-blend cheese
1/4 c. shredded mozzarella cheese
10-oz. jar sliced jalapeño peppers, drained
1 t. dried parsley
2-12-oz. tubes refrigerated biscuits, cut into quarters
In a large bowl, combine butter, cheeses, pepper slices and parsley; add biscuits and toss to coat. Transfer to an ungreased Bundt pan. Bake at 350 degrees for 30 minutes, or until golden. Invert onto a serving plate; serve warm.

GARLIC PARMESAN PULL APART BREAD

1 can of refrigerated Grands biscuits
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning (I omitted)
Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

MARIE CALLENDER'S CORN BREAD

1 (9 oz.) box Jiffy Corn Muffin Mix
1 (9 oz.) box Jiffy Yellow Cake Mix
Honey Butter Recipe:
1/4 pound BUTTER
2/3 cup honey
1/4 cup strained bacon drippings
4 slices bacon, cooked crisp and crumbled
Prepare each box according to package directions and gently fold together. Pour into a greased (with strained bacon fat) 9 x 13 pan. (You can sprinkle with a little crisp bacon.) Bake according to box directions for the yellow cake mix. For the honey butter, beat butter until light and creamy. Add drippings and bacon. Take equal amount of honey (approx. 2/3 cup) and beat into butter mixture until light and fluffy (almost floats out of the bowl).

CRUSTY BREAD

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

APPLE PRALINE BREAD

1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided
For the praline sauce:
¼ cup brown sugar and ¼ cup butter. Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking) Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined. Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.  Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.
For the praline sauce:
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

BREAD KABOBS

3/4" chunks of good provolone cheese
Baguettes cut into 1" pieces
Sun dried tomato's
(either oil-packed, or, reconstituted in warm water for an hour on the kitchen counter.)
1 cup garlic-flavored olive oil
(You can buy it, or you can make this by adding fresh-pressed garlic to your favorite Extra Virgin Olive Oil. Figure 2-tablespoons garlic per cup of oil for flavoring it, or more to taste. Let that sit for 2-3 hours , stirring occasionally. EVOO does not include "light" olive oil.)
Kosher salt to taste
Fresh ground black pepper
wooden skewers (Do not use metal skewers.)
pastry brush
Soak the skewers in warm water for 1/2 hour. You can stick them in a water filled beer bottle; which keeps them submerged. Light a fire and preheat to medium. Assemble the bread kabobs by threading onto the skewers and alternating; chunks of provolone, the bread, and slices of tomato. Using a pastry brush to brush the kabobs with the flavored olive oil brush them well and turn to coat. Add salt and pepper to taste. On the grill; Turning frequently with tongs over direct heat, grill the kabobs to they are heated through, the bread chunks are toasty golden brown, and the tomato's are just starting to char. Don't worry, the cheese won't melt and fall off. The aroma at this point is outstanding.  You can figure 1 medium sized skewer per person as an appetizer. More might spoil the party, but what a way to go. Do hang onto this; print it and keep it with your cookbooks.

TEXAS SWEET SOURDOUGH BREAD RECIPE
For the starter
1 package dry yeast
5 1/2 cups warm water
1/3 cup sugar
3 tablespoons potato flakes (must be flakes)
To Use
1 cup starter
1 1/2 cup warm water
1/2 cup oil
1 1/2 tablespoon salt
1/3 cup sugar
9 cups (at least) bread flour (yes, bread flour)
Mix ingredients and place in a large glass jar set in a nice sunny or warm place for at least 4 hours. Mixture will become foamy and you will hear hissing from the lid of the jar. Pour off 1 cup of the mixture. At this point you can put this in another glass jar and refrigerate both jars or you can make some bread.Mix together to form stiff dough and knead with hands until smooth and elastic. Place in a bowl oil the top and cover with plastic wrap. This can sit overnight in a warm place. Next day punch down fashion two loaves and place in greased/floured bread pans. Bake at 400/425 degrees for about 35 minutes. Every time you want to make bread take the glass jar from the fridge and Feed starter again: 1 cup warm water, 1/3 cup sugar, 3 Tbsp potato flakes.

WHITE BREAD AND DINNER ROLLS - 1 LOAF OR 12 ROLLS
500 Grams Bread Flour 17.637 oz
330 Grams Lukewarm Milk - the higher the Fat the better 11.640 oz
5 Grams. Instant Yeast - I use SAF Red Label 0.176 oz
10 Grams Sugar 0.352 oz
5 Grams Iodized Salt
40 Grams Fat - I use melted butter 1.411 oz

SOURDOUGH BREAD - 60% - 1 LOAF
400 Grams Sourdough Starter [200 Grams Flour + 200 Grams Water] 14.110 oz
330 Grams Unbleached Bread Flour 11.640 oz
118 Grams Lukewarm Water 60% 4.163 oz
7 Grams. Instant Yeast - I use SAF Red Label 1%
10 Grams Sugar 2%
10 Grams Kosher Salt 2%

SOURDOUGH BREAD - 60% - 2 LOAFS
600 Grams Sourdough Starter [300 Grams Flour + 300 Grams Water] 600 grams = 21.164 oz
700 Grams Unbleached Bread Flour 24.692 oz
300 Grams Lukewarm Water 60% 10.582 oz
10 Grams. Instant Yeast - I use SAF Red Label 1%
20 Grams Sugar 2% 0.705
20 Grams Kosher Salt 2%

RUSTIC FRENCH BREAD - 60% - 1 LOAF
530 Grams Unbleached Bread Flour 18.695 oz
318 Grams Lukewarm Water 60% 11.217 oz
7 Grams. Instant Yeast - I use SAF Red Label 1%
10 Grams Sugar 2%
10 Grams Kosher Salt 2%

RUSTIC FRENCH BREAD - 60% - 2 LOAFS
1000 Grams Unbleached Bread Flour 35.274 oz
600 Grams Lukewarm Water 60% 21.164 oz
10 Grams. Instant Yeast - I use SAF Red Label 1%
20 Grams Sugar 2%
20 Grams Kosher Salt 2%

JALAPENO CORNBREAD
1 1/4 cups flour
3/4 cups yellow cornmeal
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg (beaten)
you can add sugar.. up to 3/4 cup.
1/4 cup veggie oil
1/4 cup minced onions
1 cup whole kernals of corn (grilled corn is great too)
minced jalapenos (as many as you like)

JALAPENO-CHEDDAR CORN BREAD
Serves: makes 1 7x11 inch pan
1 ¼ cups yellow cornmeal
¾ cup unbleached or all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (regular or low-fat)
â…“ cup corn oil or vegetable oil
2 large eggs
1 (15-ounce) can cream-style corn
2 jalapenos, stemmed, seeded, and finely chopped (or use pickled)
1 cup grated Cheddar cheese
Paprika for garnish
Preheat the oven to 350°F. Grease a 7 X 11-inch baking dish (or equivalent). Combine the cornmeal, flour, sugar, baking soda, and salt in a large mixing bowl and stir well.

AMISH FRIENDSHIP BREAD

1 cup Amish Friendship Bread Starter
1/2 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup milk
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup chopped walnuts
1/2 cup raisins
1/2 cup dates, pitted and chopped
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, stir together Amish Friendship Starter, oil, applesauce, sugar, vanilla, eggs and milk. Combine the four, baking powder, baking soda, salt and cinnamon, stir into the starter mixture. Fold in the chopped nuts, raisins and dates. Pour the batter evenly into the prepared pans. Bake for 60 minutes in the preheated oven, until a knife inserted comes out clean. Cool for 10 minutes in pans before removing to a wire rack to cool completely.

BABKA

1 cup milk
1/3 cup all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
3 teaspoons white sugar
1/2 cup warm water (110 degrees F)
2 eggs
10 egg yolks
3/4 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons lemon zest
5 cups all-purpose flour
3/4 cup raisins
1 egg
2 tablespoons water
Warm the milk in a small saucepan until it bubbles, then remove from heat. Place 1/3 cup flour in a large bowl and pour milk over flour. Beat until smooth. Let cool until lukewarm. In a small bowl, dissolve yeast and sugar in warm water. Pour into cooled milk and beat well. Let rise in a warm place until bubbly. Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast mixture. Mix in flour, 1 cup at a time, beating well after each addition. When a loose dough has formed, turn out onto a lightly floured surface and knead until smooth, about 10 minutes. Gently knead in raisins. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes. Deflate the dough and let rise again until doubled in volume, about 30 minutes. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into well buttered tall, round baking pans. Do not fill the pans more than 1/3 full. Cover the loaves with a damp cloth and let rise until tripled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F. In a small bowl, beat egg with 2 tablespoons water. Lightly brush this mixture onto the risen loaves. Bake in preheated oven 10 minutes. Reduce oven temperature to 325 degrees F and bake for 30 minutes more. Reduce oven temperature to 275 degrees F and bake for another 15 to 20 minutes, until golden cloth covered pillow (never a hard surface as this may cause the babka to settle or fall). Change position of loaves during cooling period.

BROCCOLI CHEESE CORNBREAD

4 eggs
1 (10 ounce) package chopped frozen
broccoli, thawed and drained
1 cup cottage cheese
1 onion, chopped
1/2 cup butter, melted
1 (8.5 ounce) package self-rising cornmeal
1 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x7 inch baking pan. In a large mixing bowl, combine cornmeal mix and salt. In a separate bowl, mix together eggs, cottage cheese, onion and butter. Stir the egg and cheese mixture into the flour mixture. Fold in the broccoli. Pour batter into prepared pan. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.

BREAD BOWLS

2 1/2 cups warm water (105-115 degrees Fahrenheit)
2 packages active dry yeast
1 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. oil
6 1/2 - 7 1/2 cups bread flour
1 egg, beaten
1 Tbsp. milk
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top. Cover; let rise in warm place until doubled, about 1 hour. Grease outside of 12, 10-ounce custard cups or oven proof bowls of similar size. Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes. Spread each piece into a circle about 6 inches in diameter. Place over outside of bowl, working dough with hands until it fits. Set bowls, dough side up, on baking sheet that has been coated with nonstick spray. Cover with plastic wrap; let rise in warm place until doubled, about 30 minutes. Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees Fahrenheit for 15 minutes until golden brown. Using potholders, carefully remove the bowls. Set bread bowls open side up on baking pan; bake 5 minutes. Makes 12 servings. For larger bowls, use oven proof bowls that are approximately 6 inches in diameter. Divide dough into 6 portions. Frozen bread dough also can be used. A 1-pound loaf will make 2 large or 4 small bowls.

PASKA BREAD

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110F)
1/2 cup white sugar
3 cups warm milk
4 cups all-purpose flour
6 eggs, beaten
1/2 cup white sugar
1 cup margarine, softened
1/4 teaspoon salt
1/4 teaspoon lemon zest
12 cups all-purpose flour
1 egg
1 tablespoon water
2 tablespoons butter, melted
Proof the yeast in 1/2 cup warm water in a large bowl until frothy. In the meantime, dissolve 1/2 cup sugar in the warm milk. Cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with four cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours. Stir in the beaten eggs, 1/2 cup sugar, margarine, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough. Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat both sides. Allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes. Divide dough into three parts. Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves. Bake at 350 degrees F for 45 to 50 minutes, or until done. Once they are done, brush the tops with melted butter for a soft crust.

RUM RAISIN BREAD

2 tablespoons rum
1/2 cup raisins
1/2 cup water
2 cups bread flour
1 tablespoon dry milk powder
2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons butter
2 tablespoons heavy whipping cream
1/2 teaspoon rum flavored extract
1 egg
1 teaspoon olive oil
1-1/2 teaspoons active dry yeast
In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain. Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf. If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

SMOKY SHRIMP FLATBREAD WITH SPANISH CHORIZO
Yields 4 servings
Ingredients:
For Quick Flatbread
1 cup flour, plus more for dusting
1/2 tablespoon dried onion
1 1/2 teaspoons baking powder
1/2 teaspoon dried cilantro
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon granulated garlic
2 tablespoons vegetable shortening
1/2 cup warm water
Olive oil
Tips~ The flatbread can be prepared ahead of time and stored in a plastic storage bag in the refrigerator for up to a week. This will make for a quick weeknight meal or get creative with a fun appetizer.
For the Shrimp:
16 extra large shrimp, cleaned and peeled
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
1/3 teaspoon (or to taste), chipotle pepper
1/2 teaspoon kosher salt
1/2 teaspoon granulated garlic
Olive oil
You will also need:
2/3 cup shredded mozzarella
2/3 cup thinly sliced Spanish chorizo
2/3 cup sun dried tomatoes, sliced thin
2/3 cup Parmesan cheese, grated
2 teaspoons red pepper flakes
Zest and juice of 1 lemon
Tips~ When preparing your flatbread pizza, it's best to go light on the toppings. I prefer to use fresh or sun-dried tomatoes instead of a heavy pizza sauce.
Combine all of the dry ingredients. Cut the shortening in with your fingers until well incorporated. Gradually add in the water until dough forms. Knead on lightly floured surface for 5 minutes. Divided dough into 2 equal portions, cover with plastic and let rest for 30 minutes. Preheat stove top grill pan or griddle to medium/low heat while you roll out the dough. On a lightly floured surface roll out the dough balls to about 10 inches in diameter. Place between wax paper until ready to cook. Once rolled out, turn the heat up slightly on pan and drizzle with olive oil. Add the flatbread and brush the top side with more olive oil. Cook for 2 to 4 minutes, turning halfway through cooking time. Transfer to cooling rack. Season the shrimp with the spices listed. Drizzle with olive oil and set aside. Preheat 2 tablespoons of olive oil to medium in a large skillet or stove-top grill for 5 minutes. Cook the shrimp for about 2 minutes per side, transfer onto plate and set aside. Preheat broiler to high for 5 minutes. Line two baking sheets with foil paper. Add one flatbread to each sheet and divide the toppings equally in this order: mozzarella, chorizo, sun-dried tomato, shrimp, Parmesan cheese, red pepper flakes and lemon zest. Broil pizzas one at a time for 3 to 4 minutes. Remove from oven and squeeze some fresh lemon juice over shrimp or add small slices on top. Using a pizza cutter, slice flatbread on flat surface into 4 slices.

BREAD-IN-A-CAN RECIPES

Believe it or not, there are a few recipes specifically for baking inside of a can.
Banana Bread
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar or turbinado sugar
2 eggs, beaten
1 teaspoon vanilla
2 1/3 cup mashed bananas
Directions
Preheat oven to 350°.  Lightly grease 4 soup or vegetable tin cans with cooking spray.  In a large bowl combine flour, baking soda, and salt; stir.  In a separate bowl, cream together butter and brown sugar.  Stir in eggs, vanilla, and mashed bananas until well blended.  Stir banana mixture into flour mixture, until just moistened.  Pour batter evenly into 4 greased soup or vegetable tin cans.  Bake for 30-35 minutes or until skewer inserted in middle comes out clean.  Allow bread to cool in cans.  After cooling, pour bread out of the can, slice, smear with butter (optional), eat, and enjoy.  Or wrap and give away.  (If not giving away the same day as having baked, you will need to store in a sealed container or bag in the refrigerator to maintain freshness.  Can store up to 3 days in refrigerator or 2 weeks in the freezer.  If placing in freezer, take bread out of can to freeze and return to cleaned can when presenting.)

TIN CAN SANDWICH BREAD

Ingredients
Dough/Bread machine
1 cup warm water
1 tablespoon olive oil
1 egg, slightly beaten
salt to taste
1/4 cup finely minced sun-dried tomato
1/3 cup finely grated Parmesan cheese
1 cup whole wheat flour
2 cups all purpose flour
1 package (or 1 tablespoon) yeast
Directions
Mix all ingredients to create dough
Spray insides of two tall tomato-juice-size cans
Divide dough and place in cans
Cover cans and let rise for an hour
Place cans in cold oven
Turn oven on to 400 degrees and allow bread to heat inside oven for 15 minutes
After 15 minutes, turn oven down to 350
Let bake for 15 more minutes at 350
Let cool and enjoy!