Breads & Rolls

 

  • 3 cups All-purpose Flour
  • 2 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Salt
  • 2 Tablespoons Honey
  • 1 can Beer, 12 Ounce Can
  • ¼ cups Unsalted Butter, melted

Preheat oven to 350F. Grease a 9x5x3 loaf pan. Line the bottom of the pan with parchment paper. Set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (Microwave the honey for 5 to 10 seconds beforehand to make it easier to stir in).

Pour half of the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Use a pastry brush to spread it around.

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.

imageINGREDIENTS

2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

2 tablespoons sugar

dash of salt

1/2 cup butter

3/4 cup buttermilk Don’t have buttermilk? No prob, just add 1 or 2 Tbls of vinegar to milk.

INSTRUCTIONS

Mix dry ingredients. 

Cut in butter, add milk and knead into soft dough. Do not over knead! 

Pat into a ungreased 6×6 pan. I use a pie pan myself so you can use whatever. 

Cut into serving size portions before you cook. 

Bake at 400′ for 15 to 20 minutes or until done and golden brown. 

Copyright © A Cowboy’s Wife

Ingredients:
2 cans refrigerated crescent rolls
1 stick butter, softened
½ cup white or brown sugar
1 tablespoon cinnamon

Glaze: 
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Instructions:
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth. Separate dough into triangles. Spread each triangle with about 2 tablespoons of the cinnamon
butter mixture. Roll up each crescent roll. Firmly press ends and seams to seal.

Place each cinnamon filled crescent roll onto an ungreased baking sheet and bake at 350°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

Danish

2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Ingredients:

  • 2 cans of crescent rolls
  • 1 8oz package of cream cheese at room temp.
  • 1/2 cup white sugar
  • 1 tsp lemon juice
  • 3/4 tsp vanilla
  • 1 tsp sour cream

Preheat the oven to 350. Place a sheet of parchment paper on cookie sheet or baking pan.

Open the crescent rolls carefully so as not to tear the dough. Do not unroll…you will need to leave it in it’s cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you’re slicing cookie dough). Place the slices on a cookie sheet. Now press the center in to make an indentation for the cream cheese filling.

In a large mixing bowl, mix together the cream cheese, regular sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like.

Bake for 15 – 20 minutes. While the danish are baking, you can make a quick royal icing to drizzle over the tops.

Drizzle for top:

  • 1 cup confectioner’s sugar
  • 1 tbsp milk
  • 1 tbsp softened butter

Mix together the confectioner’s sugar, milk and butter in a small bowl. Use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.”

Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.

1 1/2 cups Bisquick
3/4 cup buttermilk
3 Tbps sugar
1/4 tsp vanilla
1 cup cheddar cheese, shredded
Preheat oven to 425.  Stir together all ingredients just until combined.  Scoop into a mini muffin pan coated with cooking spray.  Bake 12-15 minutes, until golden.  Use a medium cookie scoop and got 20 muffins.

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