While browsing the web for Thanksgivukkah recipes, I came across this video of the great Joan Nathan demonstrating how to braid a six-strand Challah. So cool.
bread
Jodi’s Overnight Cinnamon Rolls
Submitted by Beth Isola, who calls them “simply delightful”.
- 24 frozen white dinner rolls (Rhodes brand preferred)
- 1 large box of butterscotch pudding (not instant)
- ½ cup butter
- ¾ cup brown sugar
- ¾ t. cinnamon
- 1/2 cup chopped nuts (optional)
Place frozen rolls in a non-stick, sprayed Bundt pan. Sprinkle dry pudding over frozen rolls. Sprinkle nuts over frozen rolls.
In a saucepan over low heat, melt butter. Add brown sugar and cinnamon, increase heat to medium and bring to boil, stirring frequently.
Pour mixture over rolls.
Cover tightly with aluminum foil. Set on counter overnight.
In morning, preheat oven to 350. Remove foil, place in oven and bake for 30 minutes. Remove from oven and let sit for 5 minutes before turning onto large plate.
Steep and Brew Scones
Submitted by Diane Caylor Jasper, who writes: “This recipe is from one of our favorite coffee houses in Madison, Wisconsin.”
- 5 cup flour
- 6 cups oats
- 1 1/2 cups sugar
- 4 Tablespoons baking powder
- 1 Tablespoon cream of tartar
- 1 teaspoon salt
- 1 cup currants
- 11 ounces melted butter
- 1 1/3 cups half and half
- 4 eggs
Combine dry ingredients and currants. Melt butter in oven, remove and mix in half and half. Return to oven until mixture is warmed. Crack eggs into a separate bowl and mix to a uniform consistency. Add to warmed butter and milk mixture, whisking continuously. Add to dry ingredients and combine thoroughly. Do not overwork. Turn onto very lightly floured surface, and, with floured hands, flatten dough to about 1/2-inch thickness. Cut into 15 pieces. Place on parchment paper or lightly greased baking trays and bake for 5 minutes at 425 degrees, then turn trays and bake for an additional 10 minutes at 385 degrees.
Makes 15 scones.
Wheat Rusks
Submitted by Diane Caylor Jasper, who writes: “This is great warm with garlic butter or any other spread.”
- 2 cups whole wheat flour
- 1 1/4 cup milk
- 1/2 cup canola oil
- 1 1/2 cup wheat germ
- 1 Tablespoon Honey
- 1 Tablespoon Sesame Seeds
Mix and knead all ingredients together. Roll the dough 1/4″ thick. Cut into short strips. Place on oiled cookie sheet.
Bake at 350 degrees until golden brown. (about 15 – 20 minutes)
Holiday Muffins
Submitted by Diane Caylor Jasper, who writes: “On the first day of school each year my quilting group “The Material Girls” and I would bake 6 different types of muffins and drop them off at the teachers’ lounges at all the schools in the district (Granted there is only one high school/middle school and two elementary schools). This was by far the teachers’ favorite!”
- 1 1/4 cups sugar
- 2 tsp baking soda
- 1/2 cup coconut
- 2 cups flour
- 1 large apple finely chopped
- 3 eggs
- 1/2 tsp vanilla
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup golden raisins
- 2 cups shredded carrots
- 1/2 cup pecans chopped
- 1 cup oil
Mix it all together. Fill muffin tins 3/4 full
Bake at 375 degrees for 20 minutes.
Banana bread
Submitted by Nathalie Padilla, who got it from Cooking Light magazine.
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1/3 cup plain low-fat yoghurt
- 1 teaspoon vanilla extract
- cooking spray
Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cups. Level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yoghurt and vanilla, and beat until blended. Add flour mixture. Beat at low speed just until moist. Spoon batter in an 8 1/2 by 4 1/2 – inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan on a wire rack. Remove from pan. Cool completely on wire rack.
Zucchini Bread
Submitted by JoAnne Levy
- 3 eggs
- 1 cup oil (I use canola)
- 2 cups sugar
- 2 cups peeled and grated zucchini
- 1 teaspoon vanilla
- ½ cup chopped nuts, optional
- 3 cups flour
- 1 teaspoon of each of the following-salt, baking soda and baking powder
- 2 teaspoon cinnamon
Beat eggs until foamy. Add oil, sugar, squash and vanilla. Mix well. Sift the dry ingredients and add to the egg mixture. Add nuts if using. Mix well. Divide into 2 greased & floured loaf pans. (I just use Pam)
Bake in a preheated oven at 350 for 1 hour.
Apple Bread
Submitted by JoAnne Levy
- 3 eggs
- 3 cups diced or shredded apples
- 1 cup vegetable oil
- 2 cups sugar
- 1 Tablespoon vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup chopped walnuts Optional
Topping
- 2 tablespoons sugar
- 1 tablespoons cinnamon
- (Mixed together)
Grease and flour 2 loaf pans and preheat oven to 350 degrees.
Mix oil, sugar, eggs, and vanilla well. Then add all remaining ingredients and blend well. Pour the batter into the loaf pans, then sprinkle the topping on (before baking!!!). Place the loaf pans in the oven and bake for 60 to 70 minutes.
Chocolate Chip Banana Bread
Submitted by Rob Anning. I don’t know if he planned to coin the term, “cobeat”, but I like it!
- ¾ cup sugar
- ½ cup softened butter
- 2 mashed ripe bananas
- ½ cup sour cream
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup miniature chocolate chips
- ½ cup nuts
Heat oven to 350’. Grease and flour bottom only of loaf pan. In large bowl, cobeat sugar and butter until light and fluffy. Add bananas, sour cream, and eggs; blend well. Stir in flour, baking soda, and salt; blend well. Fold in chips and nuts. Pour into pan.
Bake at 350’ for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
Store in refrigerator wrapped tightly.
Note: I sprinkle the top very lightly with cinnamon sugar before baking.
Chocolate Chip Zucchini Bread
From Cooking Light
- ¾ cup sugar
- 3 Tablespoons vegetable oil
- 2 large eggs
- 1 cup applesauce
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa
- 1 ¼ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ cups finely shredded zucchini (about 1 medium)
- ½ cup semisweet chocolate chips (The mini ones work great.)
Preheat oven to 350°.
Place first 3 ingredients in a large bowl. Beat with a mixer at low speed until well blended. Stir in applesauce.
Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips.
Spoon batter into a 9×5 inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a the top bounces back when gentle pressure is applied. Cool in pan 10 minutes on wire rack. Then remove from pan and let cool completely on wire rack.
Makes 16 servings.
Nutrition Info:
161 calories, 29% from fat; 5.1 grams fat; 2 g protein; 27.3 gm carb. 1.4 g fiber; 27 mg cholesterol; 1.2 mg iron; 145 mg sodium; 12 mg calcium
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