Alex Guarnaschelli's Garlic Bread

I found this recipe in a magazine (People I think) while I was at work. It looked so good I made a copy and tried it. I took it to a party and everyone devoured it! It's a little spicy so I made a regular garlic bread for the kids, but this is a great alternative to regular garlic bread.

1 whole head garlic, plus 3 cloves peeled
5 tbsp olive oil, divided
4 tbsp softened butter
1 large loaf italian bread
2 tsp dried oregano
1 tsp paprika
1 tsp dried chili flakes (optional, I added them)
1/2 tsp salt

Split the whole garlic in half horizontally, drizzle with 1 tbsp oil. Wrap in foil and bake at 350 until soft about 40 minutes.

Cut bread in half lengthwise

Finely mince 3 raw garlic cloves and combine with butter and remaining olive oil. spread evenly over bread and sprinkle with oregano, paprika, chili flakes and salt.

Squeeze roasted garlic cloves from their skins and spread evenly over the bread. Wrap in foil and refrigerate overnight. ( I did over night, I also did it a couple hours before we were going to eat and it was just as good. I guess the longer the better, but I would say at least 2 hours)

Preheat oven to 350. Bake bread in foil until hot, 25-30 minutes. Slice and serve hot.

Raspberry Rolls

 

I made these the other day and thought they were so good! I have to share them. You could use any berry you want. I think I am going to try them with blackberries next!

I changed a couple of things, I didn't have all purpose flour so I used bread flour, I also didn't have active dry yeast, so I used my bread machine yeast, which is like rapid rise yeast. I used the same amounts though and didn't have a problem. I also had to cook mine for longer than what it says, becuase they were still doughy in the middle. I added another 10-15 minutes on at the end. I also covered them with aluminum foil so the tops didn't burn.

 

 

I got this recipe from Food of Love

 

 

Rolls-

1 cup milk

2/3 cup sugar

1 1/2 tablespoons active dry yeast

1 stick unsalted butter, softened

2 large eggs

2 tsp finely grated lemon zest

1/2 teaspoon fine salt

4 1/4 cups all-purpose flour, plus more for dusting

        One 12-ounce package frozen raspberries, not thawed

1/4 cup plus 2 tbsp sugar

1 teaspoon cornstarch

Icing-

3/4 cup confectioners' sugar

3 tbsp unsalted butter, melted

1 1/2 tbsp heavy cream

1 tbsp fresh lemon juice

1 tsp good vanilla extract

In a small saucepan, warm the milk over moderately low heat until it's 95°.

 

Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes.

 

Add the softened butter, eggs, grated lemon zest and salt.

 

Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

 

Butter a 9x13 glass baking dish & set aside.

 

 Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

 

In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough (cinnamon roll style) to form a log & cut into 12 pieces and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

 

Preheat the oven to 425°.

 

 Bake the rolls for about 10 minutes, reduce oven temperature to 350 & bake another 10-15 minutes or until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

 

In a small bowl, whisk the confectioners' sugar with the butter heavy cream & lemon juice & vanilla extract until the glaze is thick and spreadable. Top warm rolls with icing.

Garlice Cheesey Bread

I LOVE BREAD! I love to make it, and eat it. It is a weakness! I love that it takes all day to make, that your house always smells good when you're making it and I love eating hot bread! I found this recipe and had to try it! Bread and Cheese together and all melty...YUM!

Original Recipe found at Lauren's Latest

Ingredients:
1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter ( i just made my own garlic butter I will put the recipe at the bottom)

Directions:
In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
Serve immediately.

Garlic Butter

1/2 c butter softened

1/4 tsp garlic powder

1/2 tsp parsley or 2 tsp fresh parsley

1/2 tsp oregano

2 tbsp parm cheese

Mix all the ingredients together.

Buttermilk-Blueberry Breakfast Cake



This was so good you will want to make 2 because it will be gone before you know it! Jen got this receipe from www.alexandracooks.com
Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Cinnamon Rolls

I wrote this recipe down a long time ago, I can't even remember where I got it. Well I decided to make it yesterday and found out that it make a TON of rolls,I ended up with 40 rolls! so you could totally half this recipe and be okay.

**Ohh and it takes 24 Hours**

In the Morning (in the biggest bowl you have)

1tbsp yeast

1 quart (4cups) warm water

1 c. sugar

mix together and let it sit

At Noon

1 c. oil

1 c. sugar

6eggs (beaten first)

1tbsp salt

mix in enough flour to make dough ( it took me 13 cups)

mix it all together and form into dough ball. You will need to cut in half and put into two bowls to raise unless you have a HUGE bowl.

In the Evening

1/2 c butter (melted)

2 c. brown sugar

2tbsp cinnamon

(mix the brown sugar and cinnamon together)

roll dough out into a rectangle, about 1/2 inch think. Brush with melted butter. Spread the cinnamon/sugar mixture all over the dough. If you divded the dough in half, only use half of the butter and the cinnamon/sugar mixture. Roll the dough into a log. Then cut the dough into rolls, however big you want them. place them in a greased pan. I used 9x13 pans. Set out on the counter over night.

The next morning

Bake the rolls at 350 for 15-20 minutes.

make a cream cheese frosting or a powdered sugar glaze and frost the rolls. I made a powdered sugar glaze from my betty crocker cookbook and I doubled it...

 1 1/2 c. powdered sugar

 2tbsp butter (softened)

 1 1/2 tsp vanilla

 1 to 2 tbsp warm water

Pizza Factory Bread Twists

My Sis in Law makes these, and while I don't make them as well as her, they are always a hit and so good! They seem complicated but they ARE SO TOTALLY NOT.

Okay. step 1-- get yourself some Rhodes frozen rolls. Thaw them. Roll them out with your hands like a snake, and wrap them around a skewer.

Let them rise (cover them with a butter sprayed piece of plastic wrap like you would with regular rolls), and bake at 350°.


When they come out of the oven, brush on this delicious mixture:

1/2 c melted butter
1 t. garlic salt
1 t. garlic powder
1 t. dill weed (hehehe dill weed)
1/2 t itallian seasoning

So good!

Blueberry Banana Bread

This recipe is from the Betty Crocker Cookbook. It's an "alternate" recipe, you know the ones after the recipe that tell you what else you can do with the original recipe. This is the best! Seriously, I love this one. I just never get to make it because bananas don't get to the "ripe" stage at my house very often.

1 1/4 c. Sugar
1/2 c. butter
2 Large Eggs
1 1/2 c mashed very ripe bananas (3 medium bananas)
1/2 c. buttermilk
1 tsp vanilla
2 1/2 c. All Purpose Flour
1 tsp Baking Soda
1 tsp salt
1 c. Fresh or Frozen Blueberries

Heat oven to 350. Grease bottoms only of pans.

Mix sugar and butter in a large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk, and vanilla; beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in blueberries. Divide batter evenly between pans.

Bake for 1 hr 15 minutes for 9 inch loaf pans or until a toothpick  comes out clean.

Loosen sides of loaves from pans and remove from pans and place on a wire rack to cool.

Wrap tightly and store at room temp for 4 days or put in the fridge for 10 days....if it lasts that long Ü