Jalapeno Cornbread

Oh this cornbread is one of my absolute favorites! The corn sauteed in a little bit of butter makes it taste so heavenly. I love using real corn in cornbread. I used frozen corn but you can use canned corn or real corn on the cob. I didn't use onions but if you are an onion lover, feel free to chop off some onions and saute with corn and butter. I used green onions instead. This cornbread is so moist and light, which is the way I like it.

Mexican Style Jalapeno Cornbread

Ingredients:
(I halved this recipe)

2 tablespoons butter
1 cup corn
Pinch of salt and pepper
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
Pinch of cayenne
1/3 cup cheddar (or mozarella)
1 cup buttermilk
1/4 cup oil
2 eggs, lightly beaten
1 tablespoon chopped Jalapeno (1/2 tbs red Jalapeno + 1/2 tbs green Jalapeno)
1 green onion, chopped
2 tablespoons honey

Directions:

Heat oven to 375 degrees F.

In a saute pan, heat butter over medium heat. When the butter starts to melt, add the corn and stir to mix the butter and the corn together. Add salt and pepper and stir. Continue to cook for about 3-5 minutes, until the corn has softened. Remove from heat and set aside.

In a large bowl, combine the flour, cornmeal, baking powder, and cayenne and mix together with a wooden spoon.

In a separate bowl, combine the cheese, buttermilk, oil, eggs, Jalapeno, green onion, and honey and mix well with a spoon.

Combine the dry and wet ingredients together and stir well with a spoon. Add the corn mixture and stir well. Pour the cornbread in a large baking dish and bake for about 15-18 minutes.

Enjoy!

Jalapeno Cornbread

Oh this cornbread is one of my absolute favorites! The corn sauteed in a little bit of butter makes it taste so heavenly. I love using real corn in cornbread. I used frozen corn but you can use canned corn or real corn on the cob. I didn't use onions but if you are an onion lover, feel free to chop off some onions and saute with corn and butter. I used green onions instead. This cornbread is so moist and light, which is the way I like it.

Mexican Style Jalapeno Cornbread

Ingredients:
(I halved this recipe)

2 tablespoons butter
1 cup corn
Pinch of salt and pepper
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
Pinch of cayenne
1/3 cup cheddar (or mozarella)
1 cup buttermilk
1/4 cup oil
2 eggs, lightly beaten
1 tablespoon chopped Jalapeno (1/2 tbs red Jalapeno + 1/2 tbs green Jalapeno)
1 green onion, chopped
2 tablespoons honey

Directions:

Heat oven to 375 degrees F.

In a saute pan, heat butter over medium heat. When the butter starts to melt, add the corn and stir to mix the butter and the corn together. Add salt and pepper and stir. Continue to cook for about 3-5 minutes, until the corn has softened. Remove from heat and set aside.

In a large bowl, combine the flour, cornmeal, baking powder, and cayenne and mix together with a wooden spoon.

In a separate bowl, combine the cheese, buttermilk, oil, eggs, Jalapeno, green onion, and honey and mix well with a spoon.

Combine the dry and wet ingredients together and stir well with a spoon. Add the corn mixture and stir well. Pour the cornbread in a large baking dish and bake for about 15-18 minutes.

Enjoy!

Jalapeno Cornbread

Oh this cornbread is one of my absolute favorites! The corn sauteed in a little bit of butter makes it taste so heavenly. I love using real corn in cornbread. I used frozen corn but you can use canned corn or real corn on the cob. I didn't use onions but if you are an onion lover, feel free to chop off some onions and saute with corn and butter. I used green onions instead. This cornbread is so moist and light, which is the way I like it.

Mexican Style Jalapeno Cornbread

Ingredients:
(I halved this recipe)

2 tablespoons butter
1 cup corn
Pinch of salt and pepper
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
Pinch of cayenne
1/3 cup cheddar (or mozarella)
1 cup buttermilk
1/4 cup oil
2 eggs, lightly beaten
1 tablespoon chopped Jalapeno (1/2 tbs red Jalapeno + 1/2 tbs green Jalapeno)
1 green onion, chopped
2 tablespoons honey

Directions:

Heat oven to 375 degrees F.

In a saute pan, heat butter over medium heat. When the butter starts to melt, add the corn and stir to mix the butter and the corn together. Add salt and pepper and stir. Continue to cook for about 3-5 minutes, until the corn has softened. Remove from heat and set aside.

In a large bowl, combine the flour, cornmeal, baking powder, and cayenne and mix together with a wooden spoon.

In a separate bowl, combine the cheese, buttermilk, oil, eggs, Jalapeno, green onion, and honey and mix well with a spoon.

Combine the dry and wet ingredients together and stir well with a spoon. Add the corn mixture and stir well. Pour the cornbread in a large baking dish and bake for about 15-18 minutes.

Enjoy!

Soft Garlic Parmesan Breadsticks

These breadsticks are soft and delicious! When we made lasagna the other night, I just craved good, soft Parmesan breadsticks. So I finally found a good looking breadsticks recipe on "All Recipes" and made these yummies. (If you have a great breadsticks recipe (soft or hard), please send it to me. I love trying making good breadsticks!!)

These breadsticks were perfect with Lasagna. Oh I just loved the Parmesan, garlic and crushed red pepper flakes in the bread, too. I'm not really that great at shaping things... that is why these breadsticks are fat and a little ugly... Someday, I will make pretty breadsticks.. Don't know when.. but I'll keep trying. :) The original recipe was for bread machine.. I do not own a bread machine... I actually like hand kneading my dough. I think it tastes better when you make it on your own, too. But that's me. I know bread machine bread tastes great, too. So I had to make a few change from the recipe. It still turned out fabulous!

Soft Garlic Parmesan Breadsticks

For original recipe, click here

Ingredients

• 1 1/8 cups water (70 to 80 degrees F)
• 2 teaspoons active dry yeast
• 2 tablespoons sugar
• 2 tablespoons olive or canola oil
• 1 1/2 teaspoons salt
• 3 teaspoons garlic powder
• 3 tablespoons grated Parmesan cheese
• 3/4 teaspoon minced fresh basil or 1/2 teaspoon dried basil
• 1/2 teasoon red crushed pepper (optional)
• 3 cups bread flour
• 1 tablespoon butter or stick margarine, melted

Directions:

In a medium bowl, mix the water, sugar, and yeast and let stand for 10 minutes.

In a large bowl, mix the oil, garlic, salt, cheese, basil, and red crushed pepper. Then add the yeast mixture to the bowl and stir well. Add the flour and stir well with a spatula. Knead the dough, about 5-6 minutes, until the dough is forms a round ball. Grease a bowl with 1 tablespoon olive oil and coat the dough with the oil. Cover with a wet towel and set aside, about 30-40 minutes, until the dough's size is almost doubled.

Turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

Enjoy!

Soft Garlic Parmesan Breadsticks

These breadsticks are soft and delicious! When we made lasagna the other night, I just craved good, soft Parmesan breadsticks. So I finally found a good looking breadsticks recipe on "All Recipes" and made these yummies. (If you have a great breadsticks recipe (soft or hard), please send it to me. I love trying making good breadsticks!!)

These breadsticks were perfect with Lasagna. Oh I just loved the Parmesan, garlic and crushed red pepper flakes in the bread, too. I'm not really that great at shaping things... that is why these breadsticks are fat and a little ugly... Someday, I will make pretty breadsticks.. Don't know when.. but I'll keep trying. :) The original recipe was for bread machine.. I do not own a bread machine... I actually like hand kneading my dough. I think it tastes better when you make it on your own, too. But that's me. I know bread machine bread tastes great, too. So I had to make a few change from the recipe. It still turned out fabulous!

Soft Garlic Parmesan Breadsticks

For original recipe, click here

Ingredients

• 1 1/8 cups water (70 to 80 degrees F)
• 2 teaspoons active dry yeast
• 2 tablespoons sugar
• 2 tablespoons olive or canola oil
• 1 1/2 teaspoons salt
• 3 teaspoons garlic powder
• 3 tablespoons grated Parmesan cheese
• 3/4 teaspoon minced fresh basil or 1/2 teaspoon dried basil
• 1/2 teasoon red crushed pepper (optional)
• 3 cups bread flour
• 1 tablespoon butter or stick margarine, melted

Directions:

In a medium bowl, mix the water, sugar, and yeast and let stand for 10 minutes.

In a large bowl, mix the oil, garlic, salt, cheese, basil, and red crushed pepper. Then add the yeast mixture to the bowl and stir well. Add the flour and stir well with a spatula. Knead the dough, about 5-6 minutes, until the dough is forms a round ball. Grease a bowl with 1 tablespoon olive oil and coat the dough with the oil. Cover with a wet towel and set aside, about 30-40 minutes, until the dough's size is almost doubled.

Turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

Enjoy!

Soft Garlic Parmesan Breadsticks

These breadsticks are soft and delicious! When we made lasagna the other night, I just craved good, soft Parmesan breadsticks. So I finally found a good looking breadsticks recipe on "All Recipes" and made these yummies. (If you have a great breadsticks recipe (soft or hard), please send it to me. I love trying making good breadsticks!!)

These breadsticks were perfect with Lasagna. Oh I just loved the Parmesan, garlic and crushed red pepper flakes in the bread, too. I'm not really that great at shaping things... that is why these breadsticks are fat and a little ugly... Someday, I will make pretty breadsticks.. Don't know when.. but I'll keep trying. :) The original recipe was for bread machine.. I do not own a bread machine... I actually like hand kneading my dough. I think it tastes better when you make it on your own, too. But that's me. I know bread machine bread tastes great, too. So I had to make a few change from the recipe. It still turned out fabulous!

Soft Garlic Parmesan Breadsticks

For original recipe, click here

Ingredients

• 1 1/8 cups water (70 to 80 degrees F)
• 2 teaspoons active dry yeast
• 2 tablespoons sugar
• 2 tablespoons olive or canola oil
• 1 1/2 teaspoons salt
• 3 teaspoons garlic powder
• 3 tablespoons grated Parmesan cheese
• 3/4 teaspoon minced fresh basil or 1/2 teaspoon dried basil
• 1/2 teasoon red crushed pepper (optional)
• 3 cups bread flour
• 1 tablespoon butter or stick margarine, melted

Directions:

In a medium bowl, mix the water, sugar, and yeast and let stand for 10 minutes.

In a large bowl, mix the oil, garlic, salt, cheese, basil, and red crushed pepper. Then add the yeast mixture to the bowl and stir well. Add the flour and stir well with a spatula. Knead the dough, about 5-6 minutes, until the dough is forms a round ball. Grease a bowl with 1 tablespoon olive oil and coat the dough with the oil. Cover with a wet towel and set aside, about 30-40 minutes, until the dough's size is almost doubled.

Turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

Enjoy!

Amazing Cinnamon Rolls

I'm so excited to share with you this amazing cinnamon rolls recipe! I discovered this recipe at "The Pioneer Woman" several months ago and and I've been making this on special occasions. Everyone loves these cinnamon rolls. I made these for my husband's work party last night and it was a hit! The only change I've made from the original recipe is the amount of butter. I add a lot less than the Pioneer Woman says but the rolls still turn out amazing. Still makes buttery and soft dough. You may choose to add more butter. 

You may be overwhelmed when you see the recipe because it looks complicated and takes a long time make the rolls but let me tell you, it's not that complicated and yes, it does take a little while to make them but it's totally worth it! If you want to impress your boyfriend, girlfriend, or your roommates, or anyone, you have to make these. They will love you! My husband loves me! And my little baby boy.... he's had three rolls already and begging me for more!

My favorite part about these rolls is definitely the dough. The dough is so soft and flaky - almost a texture of nice, warm dinner rolls. Every bite is seriously mouthwatering and heavenly. 

Cinnamon Rolls
Adapted and changed from The Pioneer Woman

Printable Recipe

Ingredients and direction:

1 quart whole milk
1 cup vegetable oil
1 cup sugar

Mix whole milk, oil, and sugar in a saucepan. "Scald" the mixture (heat until just before the boiling point). Remove from heat and let cool for 45 minutes to an hour, or until the mixture is lukewarm (about 120 - 130 degrees F)

2 packages active dry yeast

When the mixture is lukewarm, but NOT hot, sprinkle in both packages of yeast. Let this sit for a minute or two.

8 + 1 cup all purpose flour

Add 8 cups of flour and stir in together. (The mixture will be moist. Don't add more than 8 cups of flour.) Cover and let rise for at least an hour.

1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 heaping tablespoon salt

Add 1 more cup of the flour, the baking powder, the baking soda, and the salt. Stir in the mixture well. (At this point, you could cover the dough and refrigerate it until you need it, up to two days. Just make sure to punch down the dough if the dough rises.)

3-4 cubes melted butter (the original recipe calls for 3-4 cubes per dough (this recipe makes 2 doughs). I just didn't have the heart to use that much butter for each dough so I reduced it to 1 1/2 cubes per dough. It still turned out great and just right for me. But you could use more butter if you want.)
1 cup sugar
generous sprinkling of cinnamon

Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangle shape. Drizzle 1 1/2 cubes of melted butter (or more) over the dough, sprinkle sugar, and cinnamon.

Now starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Pinch the seam to the roll to seal it.

Spread 1 tablespoon butter in 7 round cake or pie pans, or in 2 large baking pans, the choice is yours. If you're using large pans, you might need more butter to coat the bottom. Make sure that the pans are foiled before buttered if they aren't already foiled.

Begin cutting rolls 3/4 to 1 inch thick and laying them in buttered pans. Repeat this process with the other half dough. Let the rolls rise for 30 minutes, then bake at 400 degrees F for 15-18 minutes.

**Frosting**
1 bag powdered sugar (1 lb)
1 teaspoon maple flavoring (The original recipe calls for 2 teaspoons but I thought that was a bit too much. I also replaced it with 1 teaspoon vanilla and it was GOOD.)
1/2 cup milk
1/4 cup melted butter
1/8 teaspoon salt

Mix in all the ingredients in a medium bowl, and pour it over the baked cinnamon rolls.

ENJOY!!

Sook the Cook

Amazing Cinnamon Rolls

I'm so excited to share with you this amazing cinnamon rolls recipe! I discovered this recipe at "The Pioneer Woman" several months ago and and I've been making this on special occasions. Everyone loves these cinnamon rolls. I made these for my husband's work party last night and it was a hit! The only change I've made from the original recipe is the amount of butter. I add a lot less than the Pioneer Woman says but the rolls still turn out amazing. Still makes buttery and soft dough. You may choose to add more butter. 

You may be overwhelmed when you see the recipe because it looks complicated and takes a long time make the rolls but let me tell you, it's not that complicated and yes, it does take a little while to make them but it's totally worth it! If you want to impress your boyfriend, girlfriend, or your roommates, or anyone, you have to make these. They will love you! My husband loves me! And my little baby boy.... he's had three rolls already and begging me for more!

My favorite part about these rolls is definitely the dough. The dough is so soft and flaky - almost a texture of nice, warm dinner rolls. Every bite is seriously mouthwatering and heavenly. 

Cinnamon Rolls
Adapted and changed from The Pioneer Woman

Printable Recipe

Ingredients and direction:

1 quart whole milk
1 cup vegetable oil
1 cup sugar

Mix whole milk, oil, and sugar in a saucepan. "Scald" the mixture (heat until just before the boiling point). Remove from heat and let cool for 45 minutes to an hour, or until the mixture is lukewarm (about 120 - 130 degrees F)

2 packages active dry yeast

When the mixture is lukewarm, but NOT hot, sprinkle in both packages of yeast. Let this sit for a minute or two.

8 + 1 cup all purpose flour

Add 8 cups of flour and stir in together. (The mixture will be moist. Don't add more than 8 cups of flour.) Cover and let rise for at least an hour.

1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 heaping tablespoon salt

Add 1 more cup of the flour, the baking powder, the baking soda, and the salt. Stir in the mixture well. (At this point, you could cover the dough and refrigerate it until you need it, up to two days. Just make sure to punch down the dough if the dough rises.)

3-4 cubes melted butter (the original recipe calls for 3-4 cubes per dough (this recipe makes 2 doughs). I just didn't have the heart to use that much butter for each dough so I reduced it to 1 1/2 cubes per dough. It still turned out great and just right for me. But you could use more butter if you want.)
1 cup sugar
generous sprinkling of cinnamon

Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangle shape. Drizzle 1 1/2 cubes of melted butter (or more) over the dough, sprinkle sugar, and cinnamon.

Now starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Pinch the seam to the roll to seal it.

Spread 1 tablespoon butter in 7 round cake or pie pans, or in 2 large baking pans, the choice is yours. If you're using large pans, you might need more butter to coat the bottom. Make sure that the pans are foiled before buttered if they aren't already foiled.

Begin cutting rolls 3/4 to 1 inch thick and laying them in buttered pans. Repeat this process with the other half dough. Let the rolls rise for 30 minutes, then bake at 400 degrees F for 15-18 minutes.

**Frosting**
1 bag powdered sugar (1 lb)
1 teaspoon maple flavoring (The original recipe calls for 2 teaspoons but I thought that was a bit too much. I also replaced it with 1 teaspoon vanilla and it was GOOD.)
1/2 cup milk
1/4 cup melted butter
1/8 teaspoon salt

Mix in all the ingredients in a medium bowl, and pour it over the baked cinnamon rolls.

ENJOY!!

Sook the Cook

Amazing Cinnamon Rolls

I'm so excited to share with you this amazing cinnamon rolls recipe! I discovered this recipe at "The Pioneer Woman" several months ago and and I've been making this on special occasions. Everyone loves these cinnamon rolls. I made these for my husband's work party last night and it was a hit! The only change I've made from the original recipe is the amount of butter. I add a lot less than the Pioneer Woman says but the rolls still turn out amazing. Still makes buttery and soft dough. You may choose to add more butter. 

You may be overwhelmed when you see the recipe because it looks complicated and takes a long time make the rolls but let me tell you, it's not that complicated and yes, it does take a little while to make them but it's totally worth it! If you want to impress your boyfriend, girlfriend, or your roommates, or anyone, you have to make these. They will love you! My husband loves me! And my little baby boy.... he's had three rolls already and begging me for more!

My favorite part about these rolls is definitely the dough. The dough is so soft and flaky - almost a texture of nice, warm dinner rolls. Every bite is seriously mouthwatering and heavenly. 

Cinnamon Rolls
Adapted and changed from The Pioneer Woman

Printable Recipe

Ingredients and direction:

1 quart whole milk
1 cup vegetable oil
1 cup sugar

Mix whole milk, oil, and sugar in a saucepan. "Scald" the mixture (heat until just before the boiling point). Remove from heat and let cool for 45 minutes to an hour, or until the mixture is lukewarm (about 120 - 130 degrees F)

2 packages active dry yeast

When the mixture is lukewarm, but NOT hot, sprinkle in both packages of yeast. Let this sit for a minute or two.

8 + 1 cup all purpose flour

Add 8 cups of flour and stir in together. (The mixture will be moist. Don't add more than 8 cups of flour.) Cover and let rise for at least an hour.

1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 heaping tablespoon salt

Add 1 more cup of the flour, the baking powder, the baking soda, and the salt. Stir in the mixture well. (At this point, you could cover the dough and refrigerate it until you need it, up to two days. Just make sure to punch down the dough if the dough rises.)

3-4 cubes melted butter (the original recipe calls for 3-4 cubes per dough (this recipe makes 2 doughs). I just didn't have the heart to use that much butter for each dough so I reduced it to 1 1/2 cubes per dough. It still turned out great and just right for me. But you could use more butter if you want.)
1 cup sugar
generous sprinkling of cinnamon

Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangle shape. Drizzle 1 1/2 cubes of melted butter (or more) over the dough, sprinkle sugar, and cinnamon.

Now starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Pinch the seam to the roll to seal it.

Spread 1 tablespoon butter in 7 round cake or pie pans, or in 2 large baking pans, the choice is yours. If you're using large pans, you might need more butter to coat the bottom. Make sure that the pans are foiled before buttered if they aren't already foiled.

Begin cutting rolls 3/4 to 1 inch thick and laying them in buttered pans. Repeat this process with the other half dough. Let the rolls rise for 30 minutes, then bake at 400 degrees F for 15-18 minutes.

**Frosting**
1 bag powdered sugar (1 lb)
1 teaspoon maple flavoring (The original recipe calls for 2 teaspoons but I thought that was a bit too much. I also replaced it with 1 teaspoon vanilla and it was GOOD.)
1/2 cup milk
1/4 cup melted butter
1/8 teaspoon salt

Mix in all the ingredients in a medium bowl, and pour it over the baked cinnamon rolls.

ENJOY!!

Sook the Cook

Braided Challah Bread

First of all, I hope your Thanksgiving was rockin' awesome! Mine was - and thanks to everyone who wished me a Happy Thanksgiving! You're all so kind.

Okay, so about this amazing recipe -
I had posted another Challah bread recipe a while back which my family really enjoyed. If you ask me which one I like better, I'd have to pick this one. It was really amazing! I found this recipe on one of several Betty Crocker's cookbooks I have - in case you didn't know, I am a huge fan of Betty Crocker's recipes. I even have a label called "Betty Crocker" under labels, check them out!

This challa bread is a traditional Jewish bread that is braided. It looks beautiful and tastes fantastic. It's healthy too. The recipe is fairly simple as well. Remember to check the water temperature for the yeast (too cold or too hot water will kill the yeast) and braid the dough like you'd braid your daughter's hair, or a barbie doll. :) Have fun with this recipe!!

Braided Challa Bread

Adapted from Betty Crocker's New Cookbook

Printable Recipe

Ingredients:

2 1/2 - 2 3/4 cups all purpose flour
1 package regualr or quick active dry yeast (2 1/4 - 3 teaspoons)
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg
Vegetable oil
1 egg yolk
2 tablespoons cold water
sesame seed or poppy seed


Directions:

Mix 1 1/4 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and 1 tablespoon oil until very warm (120-130 degrees F). Add water mixture to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 1 egg until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough oto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. Dough is ready if indentation remains when touched.

Lightly grease cookie sheet with pam or shortening.

Punch down dough and divide into 3 equal parts. Roll each part into a rope, 14 inches long. Place ropes close together on cookie sheet. Braid ropes gently and loosely; do not stretch. Fasten ends; turck ends under braid securely. Brush with oil. Cover and let rise in warm place 40-50 minutes or until double.

Heat oven to 375 degrees. Mix egg yolk and 2 tablespoons water; brush over braid. Sprinkle with sesame seed or poppy seed.

Bake 25-30 minutes or until golden brown. Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly. Remove from cookie sheet to wire rack; cool.

Sook the Cook

Braided Challah Bread

First of all, I hope your Thanksgiving was rockin' awesome! Mine was - and thanks to everyone who wished me a Happy Thanksgiving! You're all so kind.

Okay, so about this amazing recipe -
I had posted another Challah bread recipe a while back which my family really enjoyed. If you ask me which one I like better, I'd have to pick this one. It was really amazing! I found this recipe on one of several Betty Crocker's cookbooks I have - in case you didn't know, I am a huge fan of Betty Crocker's recipes. I even have a label called "Betty Crocker" under labels, check them out!

This challa bread is a traditional Jewish bread that is braided. It looks beautiful and tastes fantastic. It's healthy too. The recipe is fairly simple as well. Remember to check the water temperature for the yeast (too cold or too hot water will kill the yeast) and braid the dough like you'd braid your daughter's hair, or a barbie doll. :) Have fun with this recipe!!

Braided Challa Bread

Adapted from Betty Crocker's New Cookbook

Printable Recipe

Ingredients:

2 1/2 - 2 3/4 cups all purpose flour
1 package regualr or quick active dry yeast (2 1/4 - 3 teaspoons)
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg
Vegetable oil
1 egg yolk
2 tablespoons cold water
sesame seed or poppy seed


Directions:

Mix 1 1/4 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and 1 tablespoon oil until very warm (120-130 degrees F). Add water mixture to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 1 egg until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough oto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. Dough is ready if indentation remains when touched.

Lightly grease cookie sheet with pam or shortening.

Punch down dough and divide into 3 equal parts. Roll each part into a rope, 14 inches long. Place ropes close together on cookie sheet. Braid ropes gently and loosely; do not stretch. Fasten ends; turck ends under braid securely. Brush with oil. Cover and let rise in warm place 40-50 minutes or until double.

Heat oven to 375 degrees. Mix egg yolk and 2 tablespoons water; brush over braid. Sprinkle with sesame seed or poppy seed.

Bake 25-30 minutes or until golden brown. Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly. Remove from cookie sheet to wire rack; cool.

Sook the Cook

Braided Challah Bread

First of all, I hope your Thanksgiving was rockin' awesome! Mine was - and thanks to everyone who wished me a Happy Thanksgiving! You're all so kind.

Okay, so about this amazing recipe -
I had posted another Challah bread recipe a while back which my family really enjoyed. If you ask me which one I like better, I'd have to pick this one. It was really amazing! I found this recipe on one of several Betty Crocker's cookbooks I have - in case you didn't know, I am a huge fan of Betty Crocker's recipes. I even have a label called "Betty Crocker" under labels, check them out!

This challa bread is a traditional Jewish bread that is braided. It looks beautiful and tastes fantastic. It's healthy too. The recipe is fairly simple as well. Remember to check the water temperature for the yeast (too cold or too hot water will kill the yeast) and braid the dough like you'd braid your daughter's hair, or a barbie doll. :) Have fun with this recipe!!

Braided Challa Bread

Adapted from Betty Crocker's New Cookbook

Printable Recipe

Ingredients:

2 1/2 - 2 3/4 cups all purpose flour
1 package regualr or quick active dry yeast (2 1/4 - 3 teaspoons)
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg
Vegetable oil
1 egg yolk
2 tablespoons cold water
sesame seed or poppy seed


Directions:

Mix 1 1/4 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and 1 tablespoon oil until very warm (120-130 degrees F). Add water mixture to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 1 egg until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough oto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. Dough is ready if indentation remains when touched.

Lightly grease cookie sheet with pam or shortening.

Punch down dough and divide into 3 equal parts. Roll each part into a rope, 14 inches long. Place ropes close together on cookie sheet. Braid ropes gently and loosely; do not stretch. Fasten ends; turck ends under braid securely. Brush with oil. Cover and let rise in warm place 40-50 minutes or until double.

Heat oven to 375 degrees. Mix egg yolk and 2 tablespoons water; brush over braid. Sprinkle with sesame seed or poppy seed.

Bake 25-30 minutes or until golden brown. Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly. Remove from cookie sheet to wire rack; cool.

Sook the Cook

Happy Halloween! Pumpkin Chocolate Chip Muffins

Okay, a quick post before I head out to trick or treating... Are you all excited to dress up and have some fun tonight? We are. We're dressing our 19-month-old son as a vampire - like Dracula and my husband and I will be his victims... I will have to take pictures and post them here so you can see. I will do that tomorrow.

Anyway, this is the last pumpkin recipe I have that I haven't posted on here. Like other pumpkin sweets, these muffins are soft and divine. It isn't hard to eat them up in a few minutes, really. :) Enjoy!

Pumpkin Chocolate Chip Muffins

Adapted from All Recipes

Printable Recipe

Ingredients

3/4 cup white sugar

1/4 cup vegetable oil

2 eggs

3/4 cup canned pumpkin

1/4 cup water

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.