Blueberry Muffins with a Cinnamon Crumble

You have to give these amazing blueberry muffins with a yummy cinnamon crumble on top a try.

Serve this with some cold milk or a nice cup of tea or coffee.

Blueberry Muffins with a Cinnamon Crumble
Here are the Ingredients:
  • 1 1 /2 cups all purpose flour           1/3 cup flour
  • 3/4 cup sugar                                    1/2 cup sugar
  • 2 teaspoons baking powder           1 teaspoon cinnamon           
  • 1/2 teaspoon salt                              1/4 cup cold butter, cubed
  • 1 egg
  • milk
  • 1/3 cup vegetable oil
  • 1 cup blueberries, frozen thawed or fresh
Preheat oven at 400 degrees
Combine flour, sugar, baking powder and salt in a medium bowl. Pour vegetable oil into a measuring cup, add an egg, and fill with milk until it measures 1 cup. Pour into flour mixture and stir until blended. Carefully fold in blueberries.  Line muffin pan with baking cups and fill to the rim with blueberry mixture. Combine flour, sugar, cinnamon, and butter and mix with a fork until small crumbles are formed. Sprinkle the muffin mixture with crumble until covered. Bake for 25 minutes. Allow to cool before removing from muffin pan. Enjoy

Easter Egg Bread

Easter egg bread is so colorful and decorative. Your going to love this at your Easter table.

You use whole dyed uncooked eggs when baking.

Easter Egg Bread
Here are the Ingredients:
  • 3 1/2 cups all-purpose flour, divided
  • 1/4 cup white sugar
  • 1 (.25 ounce) package active dry yeast
  • 2/3 cup milk
  • 2 tablespoons butter
  • 2 eggs
  • 1 teaspoon salt
  • 5 whole eggs, dyed
  • 2 tablespoons butter, melted
  • sprinkles, optional
Preheat oven to 350 degrees
In a large bowl, combine 1 cup flour, sugar, salt and yeast and stir well. In a small saucepan add milk and butter and heat until milk is warm and butter is softened, but not melted. Gradually add the milk and butter to the flour mixture, stirring constantly. Add the two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. Don’t worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.  Knead until smooth with either dough hook attachment or turn out on floured board and knead.  Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour. Punch the dough down and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.  Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter and sprinkles. Bake in preheated oven for 50 to 55 minutes, or until golden.

Bread Pudding

Bread pudding is a simple, delicious baked dessert. Lightly spiced and enjoyed all over the world!

Bread Pudding
Recipe by EllenMarie:
Here are the Ingredients:
  • 6 slices day-old bread
  • 2 tablespoons butter, melted
  • 1/2 cup raisins (optional)
  • 4 eggs, beaten
  • 2 cups milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
Preheat oven to 350 degrees
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Flat Bread

Make some flat bread to accompany some delicious grilled vegetables, meat, or some lovely hummus.

Flat bread can be stuffed, rolled, made into pizza. There so many wonderful options.
  • 2 1/4 cups all purpose flour, divided
  • Dash of sugar
  • 1 package dry yeast
  • 6 tablespoons warm water
  • 1/2 cup warm water
  • 1/2 teaspoon salt
  • cooking spray
Lightly spoon flour into dry measuring cups; level with a knife. Dissolve sugar and yeast in 6 tablespoons warm water in a large bowl; stir in 1/4 cup flour. Let stand 30 minutes or until bubbly. Add 1 3/4 cups flour, 1/2 cup warm water, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Pumpkin Bread

Pumpkin bread is a lovely sweet bread not just for the holiday season. Try it anytime of year. Try it still warm for breakfast with a little smear of cream cheese.

 Pumpkin Bread
Here are the Ingredients:
  • 5 oz. pumpkin puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1 cup sugar
  • 1 1/4 cup flour
  • 3/4 teaspoon baking soda
  • 1 egg
  • nuts, optional
Preheat oven to 350
Grease and flour a loaf pan. Combine the pumpkin puree, egg, vegetable oil, water, and sugar and blend. In a separate bowl sift together flour, baking soda, salt and ground spices. Slowly stir the dry ingredient mixture into the wet ingredient mixture and pour into prepared loaf pan. Bake 40-50 minutes or until toothpick is inserted and comes out clean.

Stupendous Stuffing

I’ve been making this stuffing as long as I can remember. I personally like stuffing it into a turkey at Thanksgiving, but it’s also great as a side dish with a nice piece of roasted chicken.

Stupendous Stuffing
Here are the Ingredients:
  • 3 large whole celery sticks, chopped
  • 1 large onion, chopped
  • 1 stick of butter plus 1/4 cup
  • 7 slices soft bread 1 inch cubes, toasted
  • cornbread (see recipe)
  • 2 teaspoons salt
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme leaves
  • 1 1/2-2 cups  chicken broth, heated
  • 1/2 teaspoon black pepper
  • 2 eggs, whisked with fork
Melt butter in a dutch oven. Add celery and onions until translucent. Meanwhile toast bread cubes in oven at 350 degrees. Melt 1/4 cup butter in a saucepan and add herbs. Remove toasted bread and toss with butter and herbs and return to oven for another 5 minutes. Allow to cool. Add bread cubes and cornbread to celery and onion mixture add the salt, pepper and slowly add chicken broth until bread crumbs are moist and sticky not runny. Add whisked eggs and blend well. Allow to cool and stuff turkey cavity.

Sweet Cornbread

Growing up in Georgia I’ve had my share of some amazing cornbread.

I’m always inspired by my Southern friends and family! (-:
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
Preheat oven to 400 degrees
Spray  a 9×13 square cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.