Pumpkin Bread with Cream Cheese Filling

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This bread is absolutely delicious. It’s like having pumpkin pie and cheesecake for breakfast…okay okay, and lunch. I didn’t make any changes to the recipe. Just a note – a 15 oz can of pumpkin is equal to 1 and 3/4 cups.

Next time, I’ll try using all whole wheat flour. I might also leave out the walnuts and make a little more cream cheese filling.

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August 29, 2009. Tags: , , , , , , . Bread, Breakfast Baking. Leave a comment.

My Favourtie Scones

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I prefer these scones to the other recipe I’ve posted. They’re less buttery, which I like. The last time I made the other scones, I found them way too buttery.

The recipe is from S.J.A. de Villiers’ Cook and Enjoy It.

White Scones

2 cups cake flour (I just used all-purpose)

4 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

2 to 4 tablespoons ice-cold butter

3/4 to 4/5 cup milk

extra milk to brush on top

1. Preheat oven to 475F to 500F. Grease a baking sheet and dust with flour.

2. Sift together the dry ingredients.

3. Rub in the coarsely grated butter using your fingertips, or a pastry cutter or food processor, until the mixture is crumbly.

4. Add the liquid, cutting it into the flour with a spatula until just blended. Avoid unnecessary handling or kneading as it will affect the texture of the scones.

5. Place the dough on a floured board and flatten gently with your hands or roll out gently until 2cm thick.

6. Cut out 5cm rounds with a biscuit cutter or cut into squares or triangles with a knife and place on the prepared baking sheet.

7. Brush each round with milk and bake for 10 to 12 minutes until golden brown on top. (Mine took about 15 minutes in the oven.)

The recipe yields 12 scones. (I made 6 bigger scones instead.)
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August 29, 2009. Tags: , , , , , , , , , , . Breakfast Baking. Leave a comment.

Oatmeal Breakfast Bread

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I had some applesauce lying around that I wanted to use, so I was happy to find this recipe. It also gave me a chance to use whole-wheat flour.

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I used a pretty old, spotty loaf pan – big mistake. When I took it out, there were tiny bits of metal flakes stuck to the sides of the bread. I cut off the sides (pictured below), which is too bad because I love crusts. Needless to say, I threw the pan in the trash.

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August 29, 2009. Tags: , , , , , , , , , , . Bread, Breakfast Baking. Leave a comment.

Bread Machine Jam Rolls

This is actually a recipe for cinnamon rolls that I changed up a little. I filled them with jam instead of the cinnamon filling and I didn’t frost them.

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Here’s the part of the recipe I used:

FOR 1-POUND RECIPE 
1/3 cup milk 
2 tablespoons water 
1 large egg 
3 tablespoons butter or margarine, cut up 
1/2 teaspoon salt 
2 1/4 cups bread flour 
2 tablespoons sugar 
1 1/2 teaspoons Bread Machine Yeast

Add dough ingredients to the bread machine pan in the order suggested by the manufacturer. Select the dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before shaping.

Roll dough into a 12 x 8-inch rectangle. Spread with jam. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 9 equal slices (I cut 8 slices). Place, cut sides up, in a greased 8 x 8 x 2-inch baking pan.

At this point, I covered them with cling wrap and put them in the fridge overnight. When I took them out, I turned the oven on at the lowest setting, turned it OFF, and then put the buns in the oven to rise for 30 minutes. Then, I took them out, preheated the oven to 350F, and put them back in for 30 minutes once the oven was ready. As you can see, I did everything according to the recipe except for putting them in the fridge.

Cover dough and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake rolls at 350 degrees F (180 C) for 25 to 30 minutes or until done. Cool slightly; remove from pan.

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The recipe says to cut into 9 pieces, but I wanted bigger rolls, so I cut 7 pieces.

The recipe says to cut into 9 pieces, but I wanted bigger rolls, so I cut 8 pieces.

Ready to go rise for 30 minutes or, if you're prepping them the night before, into the fridge overnight.

Ready to rise for 30 minutes or, if you're prepping them the night before, into the fridge overnight. IMPORTANT: cover in cling wrap if they're going into the fridge.

After resting in the fridge overnight, they rose a little.

After resting in the fridge overnight, they rose a little.

This is after the final rise. They were in a warm oven (that I preheated to the lowest setting and then turned OFF) for 30 minutes.

This is after the final rise. They were in a warm oven (that I preheated to the lowest setting and then turned OFF) for 30 minutes.

Another shot of the rolls after the final rise, ready to bake.

Another shot of the rolls after the final rise, ready to bake.

After baking at 350F for 30 minutes.

After baking at 350F for 30 minutes.

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August 18, 2009. Tags: , , , , , , , , , , , . Bread, Breakfast Baking. Leave a comment.

Soft Giant Pretzels

These were soo easy to make! And they really do taste like the pretzels you can buy at the mall.

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The recipe is dead simple and the bread machine does practically all the work. All you have to do is divide the dough, roll it into ropes and then shape the ropes into pretzels. Then, you boil the unbaked pretzels in a water/baking-soda mixture for 10 seconds each, transfer them to a pan and put them in the oven. The shaping part might seem difficult, but it’s surprisingly fun and easy.

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There’s a good diagram of the shaping method at the bottom of this page.

Or, you can check out these videos.

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I baked them for 8 minutes. The bottoms were a little brown, but they tasted delicious, not burnt.

I baked them for 8 minutes. The bottoms were a little brown, but they didn't have a burnt taste.

The recipe says to sprinkle water and then coarse salt on them when they come out of the oven, but I skipped that step; I was making them for breakfast and I didn’t want to eat something too salty.

After tasting them, I think that they definitely need some kind of seasoning, like cinnamon-sugar (see below).

I couldn't fit all of them on the same pan, so I did a second round and sprinkled them with a cinnamon/white sugar mix.

I couldn't fit all of them on the same pan, so I did a second round and sprinkled them with a cinnamon/white sugar mix.

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These also browned a lot on the bottom.

These also browned a lot on the bottom.

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Half and half - one plain, one cinnamon-sugar.

Half and half - one plain, one cinnamon-sugar.

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A great breakfast!

August 9, 2009. Tags: , , , , , , , , , . Bread, Breakfast Baking. Leave a comment.

Cinnamon Raisin Granola

I made a few changes to this recipe

  • Added 1/3 cup wheat germ
  • Added 1 cup chopped walnut pieces
  • Decreased brown sugar to 2 tablespoons

I baked it for 20 minutes, taking it out every 5 minutes to stir.

This is before it went into the oven. It's best to use as large a pan as you can find so that you can spread a thin layer of granola - that way it'll bake evenly.

This is before it went into the oven. It's best to use as large a pan as you can find so that you can spread a thin layer of granola - that way it'll bake evenly.

A close-up, before baking.

A close-up, before baking

Right out of the oven - nice and golden!

Right out of the oven - nice and golden!

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After adding a cup of raisins

After adding a cup of raisins

All done!

All done!

August 7, 2009. Tags: , , , , , , . Breakfast Baking. Leave a comment.

Whole Wheat Scones

I used the same recipe as I did in my Plain Scones post, but I made a few changes:

  • Used whole wheat flour instead of all-purpose
  • Added about 1/3 cup quick cooking oats
  • Used brown sugar instead of white sugar

It turned out pretty well…

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They’re healthier than the white-flour scones, but they don’t rise as much and they aren’t as fluffy/flaky.

August 4, 2009. Tags: , , , , , , . Breakfast Baking. Leave a comment.

Plain Scones

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The recipe makes six scones, but two of them were eaten before I took this photo.

These are called “Perfect Berry Shortcakes”, but I omit the berries and the whipped cream from the recipe, decrease the sugar and call them scones. They rise very nicely and turn out fluffy every time I make them (which is often). I wonder if it could be because of the amount of baking powder? I’m no expert, but a whole tablespoon seems like a lot of baking powder.

Recipe: http://allrecipes.com/Recipe/Perfect-Berry-Shortcakes/Detail.aspx

My Version

2 cups all-purpose bleached flour

1/2 teaspoon salt

1 tablespoon baking powder

2 tablespoons sugar

1/2 cup butter, frozen

1 egg, beaten

1 egg white (optional)

1/2 cup cold milk

A splash of vanilla

What to do:

Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 2 Tbs. sugar in a medium bowl. Grate the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Combine egg, milk, and a splash of vanilla; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more milk to the bowl if dough won’t come together.

Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.

July 29, 2009. Tags: , , , . Breakfast Baking. 1 comment.

Bake Sale Blueberry Muffins

I made these muffins for a charity bake sale. I didn’t get a chance to eat one of them myself, but they got good reviews from the people who bought them!

The recipe: http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx

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July 29, 2009. Tags: , , , , , , , . Breakfast Baking. Leave a comment.

Cheddar Cheese Scones

From  “Cook and Enjoy It”

These were way too salty – probably because the recipe doesn’t call for any sugar. Next time, I’ll just use a regular scone recipe (with sugar!) and add a cup of cheese.

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July 29, 2009. Tags: , , , , , , . Breakfast Baking. Leave a comment.

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