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| Coconut Orange Marmalade Bread - a lightly sweetened, quick bread, made with orange marmalade and coconut, infused both in the bread batter as well as to glaze the top. |
Showing posts with label Sweet Bread. Show all posts
Showing posts with label Sweet Bread. Show all posts
Wednesday, April 17, 2013
Coconut Orange Marmalade Bread
Saturday, June 18, 2011
Zucchini Nut Bread
A nice tender quick bread, seasoned with cinnamon and studded with walnuts, made using some of that garden bounty of zucchini.
Zucchini Nut Bread
I suppose just about anybody that grows zucchini has a collection of recipes for their abundant bounty, including one for a sweet quick bread.
On the other hand, those of us who are lucky enough to be the recipient of bags of that bounty, sometimes just don't know what all to do with them!
This recipe is for the latter of us.
Tuesday, January 18, 2011
Southern Pecan Pie Muffins
Classic Southern Pecan Pie Muffins - 5 simple ingredients and tastes like pecan pie!
Southern Pecan Pie Muffins
I had a taste for these classic Pecan Pie Muffins the other day, so while it's practically a no-recipe, recipe that is in most every Southerner's recipe box, here they are.
I'm afraid the younger generation has lost touch with these anyway so maybe somebody will come along who hasn't ever heard of them! If that's you, they are rich, chewy muffins that tastes a lot like a piece of pecan pie. They really do!
Thursday, December 9, 2010
Old Fashioned Mini Fruitcakes
Even if you think you don't like fruitcake, I'll bet you'll love this heirloom recipe. It can be made into mini loaves as pictured, bar or drop cookies or even as a bundt cake!
Old Fashioned Mini Fruitcakes
This None Such Old-Fashioned Fruitcake recipe dates back to at least the 1960s, and maybe even before that, since None Such Brand has actually been around since 1885. This was based on an old label recipe from the None Such Mincemeat product, and it's the recipe that my mother-in-law used year after year when she baked up her holiday fruitcakes.
Let me tell all of you fruitcake haters. You've not had fruitcake until you taste a homemade fruitcake!
Wednesday, September 22, 2010
Southern Sweet Potato Bread
A tender quick bread made with sweet potatoes, raisins, orange juice, cinnamon and pecans, with an oatmeal crumble topping. Serve with my whipped honey butter with cinnamon.
Southern Sweet Potato Bread
So, the calendar says that we've reached the Autumnal Equinox, meaning summer is now officially over and that it's finally fall.Somebody needs to tell Mama Nature to hurry on up and turn on the air conditioning down in this part of the good ole U.S. of A. because the heat is definitely still on.
That's typical though, while a lot of y'all are enjoying nice, crisp seasonal changes, we're still in beach weather for awhile. We're pretty accustomed to it being this way, but at least it's a good excuse to start featuring a few fall dishes.
Sunday, April 4, 2010
Happy Easter - Hot Cross Buns
Happy Easter
This recipe for Hot Cross Buns was shared with me by one of our readers. Hope you enjoy it!
Thursday, April 1, 2010
Easy Cheater Cinnamon Rolls
Cinnamon rolls semi-homemade and made easy using frozen Rhodes bread dough.
Easy Cheater Cinnamon Rolls
I am of the opinion that it is difficult to make a bad cinnamon roll, no matter what recipe you use.
Honestly, a good cinnamon roll needs basically three things. Generous amounts of butter, plenty of cinnamon sugar and a boatload of icing. Maybe not for the faint of heart - but we don't eat them everyday now do we? The dough itself is really almost secondary to those things, so I say why not get a little help there?
Sunday, March 21, 2010
Butterscotch Pull Apart Bread
It's been called the Ultimate Coffee Cake, Butterscotch Bubbleloaf, Monkey Bread and Pullapart Bread, but whatever you call it, it's pretty darned delicious!
Butterscotch Pull Apart Bread
I'm sure everybody has a recipe like this, made with frozen bread rolls and butterscotch pudding. Even Paula Deen makes it and calls it the Ultimate Coffee Cake, and I made it too, so here it is! Mine is an adaptation of the Rhodes Famous Butterscotch Bubbleloaf, but it's virtually the same recipe that Paula uses too. Nothing could be easier either since you pretty much just dump very convenient Rhodes frozen dinner rolls into a bundt pan and sprinkle the top with butterscotch pudding the night before you want to have this for breakfast.
Monday, February 15, 2010
French Market Beignet Doughnuts
Beignets are slightly sweet fritters, deep fried and sprinkled with a generous dousing of powdered sugar. Best when served with a strong New Orleans chicory coffee.
Beignet Doughnuts
At this writing, it's Shrove Monday, or the Monday before Ash Wednesday, now mostly just referred to as Lundi Gras, meaning that Carnival season is winding down and the Lenten season is about to begin.It is the time that certain Christian denominations, in particular Catholic, Episcopal and Lutheran, begin to reflect, prepare for confession, and seek penance to obtain absolution for our sins. It is, in essence, the day before the final blowout - Fat Tuesday.
No better appropriate time to bring you my final recipe to add to the Mardi Gras brunch and party foods list for New Orleans Style Café au Lait and French Market Beignets!
Tuesday, January 26, 2010
Sour Cream Coffee Cake
A delicious coffee cake known as Sock it To Me Cake, has the usual attendees of brown sugar, pecans and cinnamon, but, unlike most coffee cakes, it actually gets better as it sits - not that it'll be around that long.
Sour Cream Coffee Cake
When my Mama used a boxed cake mix, Duncan Hines Butter Recipe was the one she used.
In my opinion, it is the best boxed cake mix on the market and worth the extra money over generic, though with coupons and sales you can often get a great price on them and stock up.
Monday, January 11, 2010
Old Fashioned Coffee Cake
Old Fashioned Coffee Cake. A very simple, but classic and tender old fashioned coffee cake, made with brown sugar, cinnamon and pecans, comes together quick and easy. Serve with a drizzle of cream, or a scoop of vanilla ice cream & a piping hot cup of coffee.
Old Fashioned Coffee Cake
To me, this is what represents a true, old-fashioned coffee cake.
Nothing fancy, very basic, just a perfectly simple sweet batter that produces a light cake, topped with a crunchy trio crumble of brown sugar, cinnamon and pecans that pleasantly invades your senses. Perfect served at the kitchen table still warm from the oven, piping hot coffee in hand, over gossip with your best friend.
Monday, December 28, 2009
Custardy French Toast
Thick slices of leftover bread, soaked in an egg, milk, sugar, salt and vanilla mixture and dusted with cinnamon sugar, pan fried for a crispy outer coating.
Custardy French Toast
Pain Perdu (or Lost Bread) is a classic French dish that is intended to use up leftover, stale loaves of bread so that it is not "lost." Pain Perdu is usually served with a generous sprinkling of powdered sugar.
Sunday, November 29, 2009
Made from Scratch Homemade Buttermilk Pancakes
My personal recipe for more than 30 years, these make simply perfect homemade buttermilk pancakes that I know you'll love.
Homemade Buttermilk Pancakes
Besides tweaking the baking powder and baking soda, I've been making my homemade pancakes this way for more than 30 years, and I think they've stood the test of time.
Don't get me wrong - I do realize that just adding water to a pre-packaged mix sure makes things a bit easier in this hurry-up world we live in, but honestly it doesn't take any time to mix up a fresh batch of pancake batter and no worries over weird ingredients or preservatives lurking in there either because you know what went in it.
Tuesday, September 8, 2009
Old Fashioned Southern Bread Pudding
A southern bread pudding using leftover French bread, a can of fruit and finished with a drizzle of whiskey sauce.
Old Fashioned Bread Pudding
Ah, old fashioned bread pudding. A dessert born out of economics and the need to use up stale bread, turned into a delectable, delicious plate of total comfort. You cannot consume a slice of this and help but feel like you just got a big ole hug. And I just so happened to have a half a loaf of French bread leftover from this weekend! Lucky me.
Oh. My. Goodness. Y'all. This is soooooo good.
Tuesday, March 31, 2009
Nutella Crescents with Cinnamon Walnut Crumble
Crescent rolls, spread with Nutella, a little cinnamon sugar and finely minced walnuts. Quick. Easy. Heavenly.
Nutella Crescents
What a wonderful way to indulge in Nutella - wrapped in a sweet crescent. Tasty and really simple too - you will LOVE these!
Tuesday, January 13, 2009
Apple and Spice Oatmeal Muffins
Tender muffins made with flour and oatmeal, cinnamon, nutmeg and ginger, and fresh chopped apples.
Apple and Spice Oatmeal Muffins
A tender basic muffin made with oatmeal, apples and apple pie spices.Sunday, December 28, 2008
Yummy Banana Nut Bread
Yummy banana nut bread recipe that has just a touch of citrus from lemon juice and orange zest. Makes 2 loaves.
Yummy Banana Nut Bread
Over the holidays, I had intended to make a banana pudding dessert that I really love - it's one of those layered desserts, a bit of a take on banana pudding. With all the other holiday cooking though, I just never got to it and you know what that means of course. I had a bunch of overripe bananas on my hands. And we all know what we do when we have overripe bananas, right?Saturday, November 29, 2008
Double Blueberry Muffins
Blueberry muffins made with both mashed and whole blueberries and topped with cinnamon sugar.
Double Blueberry Muffins
This recipe for Double Blueberry Muffins was one of the first recipes I put up on my then general interest blog that spawned off this food blog.
Sunday, October 26, 2008
Cinnamon Toast Raisin Bread
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| A nice buttermilk bread made with a mixture of golden and black raisins and a touch of cinnamon. |
Cinnamon Toast Raisin Bread
I had a taste for cinnamon raisin bread last night, so I decided to give another recipe from the A Passion for Baking cookbook a try today. The bread pans that I used were larger than the pans recommended in the recipe, so I ended up with one very small loaf and one sort of medium loaf, neither of which had much of a rise. On hindsight, I think I could have used only one of the loaf pans and made a large loaf just fine and I think I will do that next time.
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