Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Breads’ Category

No it's not about cookies, but this recipe is just as sure to please.

Ingredients:

• 1 envelope of onion soup mix

• 1 medium clove garlic, finely chopped

• 1 tsp. basil leaves

• 1 tsp. oregano

• 1/8 tsp. pepper

• ½ cup butter, softened

• 1 loaf Italian or French bread (about 16 inches long), halved lengthwise

Preheat oven to 375 degrees.In a small bowl, thoroughly blend all ingredients except bread; generously spread on bread halves. On baking sheet, arrange bread, cut side up, and bake 15 minutes or until golden. Serve warm.

Store any remaining spread, covered, in fridge for later use.

If you're a big onion fan, you'll enjoy this recipe for Bloomin' Onion Recipe.

Muffins make great dessert gifts, and it doesn't get much better than pineapple! Try this recipe for a unique muffin batch.

Ingredients:

• 1/3 cup honey

• 1/4 cup butter, softened

• 1 egg

• 1 can (8 oz.) crushed pineapple

• 1 tbsp. grated orange peel

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1 1/2 tsp. baking powder

• 1/4 tsp. salt

• 1/4 tsp. ground nutmeg

• 1 cup chopped dates

• 1/2 cup chopped walnuts, optional

Preheat the oven to 375 degrees. In a large mixer bowl, beat together honey and butter for 1 minute. Beat in the egg, then undrained pineapple and orange peel. In a medium bowl, combine the remaining ingredients; stir into pineapple mixture until just blended.

Spoon batter into 12 greased muffin cups. Bake in a preheated oven for 25 minutes or until a toothpick inserted comes out clean. Cool slightly in pan before turning out onto wire rack. Serve warm.

Love muffins? Try this tasty recipe for Apple Cranberry Muffins.

If you're tired of making cookies and more cookies, then try this recipe for a nice side dish.

Ingredients:

• 6 to 7 cups of flour, divided

• 2 tbsp. sugar

• 4 tsp. instant minced onion

• 2 tsp. salt

• 2 packages active dry yeast

• 1/2 tsp. caraway seeds

• 1 3/4 cups milk

• 1/2 cup water

• 3 tbsp. butter

• 1 tsp. Tabasco sauce

• 2 cups (8 oz.) shredded sharp Cheddar cheese, divided

• 1 egg, lightly beaten

In a large bowl of electric mixer, combine 2 1/2 cups flour, sugar, onion, salt, yeast and caraway seeds. In a small saucepan, combine the milk, water and butter. Heat milk mixture until very warm (120 to 130 degrees); stir in the Tabasco sauce.

With mixer at medium speed, gradually add milk mixture to the dry ingredients; beat for 2 minutes. Add 1 cup of flour. Beat at high speed for 5 minutes. With a wooden spoon, stir in 1 1/2 cups cheese and enough flour to make a stiff dough. Turn dough out onto lightly floured surface. Knead for 8 to 10 minutes or until dough is smooth and elastic, adding as much remaining flour as needed to prevent sticking. Place in large greased bowl and invert dough to bring greased side up. Cover with towel; let rise in a warm place for 1 hour or until doubled in bulk.

Punch dough down. Divide the dough into 16 equal pieces; shape each piece into a bal. Place 1/2 the balls in a well greased 10 inch tube pan. Sprinkle with remaining 1/2 cup cheese. Arrange the rest of the balls on top. Cover with towel; let rise in a warm place 45 minutes or until doubled in bulk. Preheat oven to 375 degrees. Brush the dough with egg. Bake 40 to 50 minutes or until golden brown. Remove from the pan. Cool completely on a wire rack.

For more bread recipes, try:

• Bread Dough
• Cheese Casserole Bread
• Banana Nut Bread
• Onion Herb Baked Bread

When making gourmet desserts, you usually don't think of cinnamon raising bread, or anything of the sort. But this delicious treat is certainly something to swoon over.

Ingredients:

• 2 cup raisins

• Water

• 6 3/4 to 7 1/4 cups all-purpose flour

• 2 packages dry yeast

• 2 cups milk

• 3/4 cup granulated sugar

• 1/4 cup butter

• 2 tsp. salt

• 3 eggs

• 2 tsp. ground cinnamon

• Powdered Sugar Icing

In a small bowl, combine raisins with enough hot tap water to cover. Plump for 5 minutes; drain well. Set aside. In a large bowl, combine 3 cups of the flour and the yeast. In a medium saucepan, heat milk, ¼ cup of the granulated sugar, the butter and salt over low heat just until warm (115 to 120 degrees) and until butter is almost melted, stirring constantly. Add to flour mixture; add eggs. Beat with an electric mixer at low speed for ½ minute, scraping the sides of the bowl constantly. Beat 3 minutes at high speed, scraping bowl constantly. Stir in the plumped raisins. Stir in as much remaining flour as can be mixed in with a spoon. Turn out onto lightly floured board. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place dough in lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until doubled, about 1 ¼ hours. Punch dough down; divide in half.

Cover; let rest for 10 minutes. Roll each half into 15 x 7 inch rectangle. Brush the entire surface lightly with water. Combine remaining ½ cup granulated sugar and cinnamon; sprinkle ½ of the sugar mixture over each rectangle. Roll up, jelly roll fashion, starting from a 7 inch side; pinch edges and ends to seal. Place, sealed edges down, in 2 greased 9 x 5 x 3 inch loaf pans. Cover; let rise in warm place until nearly doubled, 35 to 45 minutes. Bake in a preheated 375 degree oven for 35 to 40 minutes or until bread sounds hollow when tapped, covering bread with foil the last 15 minutes to prevent over browning. Remove bread from pans; cool completely on wire racks. Drizzle with powdered Sugar Icing.

Powdered Sugar Icing

In a medium bowl, combine 1 cup sifted powdered sugar, ¼ tsp. vanilla and enough milk (about 1 ½ tbsp.) to make of drizzling consistency.

For more bread recipes, try some of the following:

• Baking Powder Biscuits
• Braided Sesame Ring
• Onion Herb Baked Bread
• Savory Bubbly Cheese Bread
• Golden Apple Boston Brown Bread

• 1/2 cup granulated sugar

• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 1/4 cup lemon juice
• 1/2 tsp. ground cinnamon
• 1/2 cup chopped pecans
• 2 (8 oz.) packages refrigerated crescent rolls

Preheat the oven to 375 degrees. In a small saucepan, combine sugars, butter, lemon juice, and cinnamon. Bring to a boil; boil for 1 minute.

Reserving 1/4 cup, pour remaining lemon mixture into a 9 inch round layer cake pan. Sprinkle with gourmet nuts. Separate rolls into 8 rectangles; spread with reserved lemon mixture. Roll up jelly roll fashion, beginning with the short side; seal edges. Cut in half. Place rolls, cut side down, in prepared pan. Bake 30 to 35 minutes or until dark golden brown. Loosen sides. Immediately turn onto serving plate; do not remove pan, Let stand for 5 minutes; remove pan and serve warm.

For more breakfast recipes, try some of the following:

• Cinnamon Breakfast Cake Recipe
• French Breakfast Puffs
• Easy Crab Scramble Brunch Recipe
• Overnight Baked Apple French Toast Recipe