Category: Breads

Cheesy French Bread

Cheesy-French-Bread

 

I think it is apparent that I enjoy cooking. I love reading recipes, and I like trying them out even more. Recently, it seems that every new recipe I have tried has been terrible though! Do you ever experience that?  I suppose you could say I have been in a slump.  

Over the past month, I have been helping with a church cookbook. Reading the recipes that have been handed down through the years has been fun. While looking through a few of my own old recipes, I ran across this.  Cheesy French Bread is something that I frequently made when we lived in Florida.  The kids were younger then, and it seems I cooked spaghetti more than ever. Spaghetti and this bread pair wonderfully. However, don’t let that keep you from serving it with other meals. Cheesy French bread can make a light meal more satisfying, or serve it alongside meat or poultry. This delicious cheesy bread is simple to make and it is sure to be a hit at your next meal!

Cheesy French Bread
 
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Ingredients
  • 1 (8-oz.) pkg. shredded Mexican cheese blend
  • ¾ c. mayonnaise
  • 1½ tsp. dried parsley flakes
  • ½ - 1 tsp. garlic powder
  • 1 (16-oz.) loaf French bread, cut in half horizontally
Instructions
  1. Combine cheese, mayonnaise, parsley and garlic powder. Spread evenly on cut sides of bread; place on baking sheet. Bake at 350℉ for 10 to 20 minutes or until melted and lightly browned. Slice and serve.

 

Aunt Sara’s Cranberry Bread with Cranberry Butter

 

cranberry bread with cranberry butter 2

 

Cranberries are finally available! I have been looking forward to this for months now. Cranberries are a seasonal treat that I enjoy.  I try to freeze a few bags when they are in season, but apparently, I forgot to do that last year.

I always say that my best recipes were passed to me by friends and family!   This family gem is no different.  Cranberry Bread with Cranberry Butter is one of my favorites. It’s delicious warm out of the oven, but my favorite way to have it myself is lightly toasted and served warm with this flavorful butter.

With many planning for Christmas already, this bread makes a thoughtful and lovely gift.  It’s also wonderful to take to parties and gatherings during the holiday season.

Aunt Sara's Cranberry Bread with Cranberry Butter
 
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Ingredients
  • Bread:
  • ¾ c. orange juice
  • 1 egg, beaten
  • 2 tbsp. vegetable oil
  • 2 c. all-purpose flour
  • ¾ c. sugar
  • 1½ tsp. baking powder
  • 1 tsp. salt
  • ½ tsp. baking soda
  • 1 c. chopped fresh cranberries
  • ½ c. chopped pecans or walnuts
  • Butter:
  • 1 c. fresh cranberries
  • 1 c. sugar
  • ½ c. butter
  • 1 tbsp. lemon juice
Instructions
  1. For the bread: Preheat oven to 350℉. Grease and flour a 4 x 8-inch loaf pan and set aside.
  2. In a small bowl, mix together orange juice, egg, and oil. In a separate bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Add the wet ingredients to the dry ingredients, stirring until moist. Fold in the cranberries and nuts. Pour into prepared pan. Bake 50 to 60 minutes or until a toothpick inserted into center comes out clean. Serve with Cranberry Butter.
  3. For the butter: In the bowl of a food processor, pulse the sugar and cranberries until chopped well. Add butter and lemon juice and pulse just enough to mix well.

 

Sweet Potato Bread with Pineapple Butter

 
Sweet Potato Bread with Pineapple Butter     This week, I'm going to begin by telling you that I am a failure. It is mid-February, and I have broken all of my New Year's resolutions. I'm going to blame it on my foot. After all, we always want to blame our bad habits on something. I have been dealing with a foot issue for a couple of years. When I started walking in January, as part of my "better me" plan, the pain literally stopped me in my tracks. After finally seeing a doctor it turns out that I need surgery on my right foot. So, one resolution down. To prepare for post-surgery, when I will be unable to cook, clean, or do laundry (woe is me), I started researching and preparing recipes. Along with this testing came tasting until finally two resolutions down, no more to go. The upside of this is I have great new recipes that I can't wait to share with you over the next few weeks. Excellent sweets, fabulous new main dishes and sides. These dishes will definitely find their way into my regular weekday line-up. This sweet potato bread is moist and sweet with the perfect amount of warm cinnamon and nutmeg. It's even better a day or so after you bake it. The butter was amazing, but I have mostly had this bread without the butter for a fast, easy breakfast. I'm a big fan of coffee, and this sweet bread is great with a steaming cup!
Sweet Potato Bread with Pineapple Butter
 
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Ingredients
  • 1¾ c. all-purpose flour
  • 1½ c. granulated sugar
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 2 eggs
  • 1 c. mashed sweet potatoes
  • ½ c. canola oil
  • ⅓ c. buttermilk
Instructions
  1. In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk together and set aside.
  2. With an electric mixer beat sugar and canola oil until well blended. Add eggs, one at a time, beating well after each addition. Add the sweet potatoes and buttermilk and mix until incorporated. Slowly add the dry ingredients and mix by hand just until blended.
  3. Pour batter into a greased loaf pan and bake at 350°F for 50 to 60 minutes or until when tested with a toothpick the toothpick comes out clean.
  4. Cool on a wire rack until completely cool. Store in an airtight container.
  5. Serve with pineapple butter, if desired.

 
Pineapple Butter
 
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Ingredients
  • ½ c. butter, softened
  • 2 to 3 tbsp. powdered sugar
  • 1 (8-oz.) can crushed pineapple, drained well
Instructions
  1. Mix al ingredients with an electric mixer . Store in refrigerator.

 

 

 

Brown Sugar Banana Bread

 

brown sugar banana bread

Banana bread has always been one of my favorite snacks around the house. Mama made it often when I was a child. Years ago, I took it into the office and often sent it to Greg’s office. And when we moved to Augusta years ago, it was in the neighborhood welcome package.

There are thousands of different recipes for it. Everyone likes it, and it’s so versatile. You can send it in lunch boxes, have it for breakfast, as an afternoon snack, pop it in the toaster or air-fryer, or even make French toast.

This Brown Sugar Banana Bread is one of my favorites. The brown sugar topping is quite tasty! Darker bananas produce the best bread, so this is always a great recipe for those last bananas in the bunch that you bought last week. Resist temptation and allow your banana bread to cool completely before cutting into it.

Banana bread can keep for up to four days on your counter. If keeping it longer than that, store it in an airtight container in the fridge, or freeze it.

To freeze banana bread, double wrap it in foil, pop it into a ziplock bag, remove as much air as possible, and freeze for up to four months.

I found a bag full of bananas for 99¢. I used some in banana bread and I will peel and freeze the rest for smoothies.
I found a bag full of bananas for 99¢. I used some in banana bread and I will peel and freeze the rest for smoothies.
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Brown Sugar Banana Bread

Course Breads
Author Amye Melton

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 6 tablespoons butter melted and cooled
  • 3/4 cup packed brown sugar light or dark
  • 2 large eggs beaten
  • 1/4 cup sour cream
  • 1 1/2 cups mashed bananas
  • 1 teaspoon vanilla extract
  • 2 tablespoons packed brown sugar

Instructions

  • Preheat oven to 350℉.
  • In a large bowl, whisk together the flour, salt, baking soda, cinnamon and nutmet, set aside.
  • In another bowl, mix the butter, brown sugar, eggs, sour cream, bananas and vanilla.
  • Spray 9 x 5-inch loaf pan with Baker's Joy. Spoon batter into pan and sprinkle top with 2 tablespoons brown sugar.
  • Bake in preheated oven for 45 minutes or until wooden pick inserted in the center comes out clean.
  • Cool in pan for about 10 minutes. Remove to a wire rack to cool completely before cutting.