Bread

Spinach Artichoke Scones

by Heather

in Bread

Artichokes and spinach are both rich in antioxidants, low in calories and help improve over all health.  So, indulge a little and check out this yummy scone recipe!

 

Ingredients:

3 cups all purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp garlic powder

1 stick of butter – cut into small pieces

3/4 cup of Parmesan cheese

1/2 cup artichoke hearts – chopped

1 box frozen spinach – thawed

1 cup milk

2 eggs

 

Preheat oven to 400 degrees.  Next, combine all the dry ingredients together.

Cut up the butter into small pieces and add to the dry ingredients.

Add the Parmesan cheese.

Add thawed out spinach and chop up the artichoke hearts.

Add the artichokes to the mix and stir up.

In a separate bowl, whisk together the milk and 1 egg.

Pour the milk mixture into the spinach mix.

Using a fork, mix up the ingredients together to form a thick dough.  You may have to wet your hands (to prevent sticking) and kneed the dough a little bit to help mix it all together.  It should look like this when combined:

Wet your hands again and pull off sections of the dough to form smaller wedges for the scones.

Place wedges on a baking pan that has been sprayed with cooking spray to prevent sticking.  Beat the remaining egg in a separate bowl and brush it on to the tops of the wedges before baking.

 

Bake for approximately 15 minutes, or until they become golden brown on top.  Remove and serve hot!

Leftover scones can be stored in the freezer in resealable freezer bags for a yummy snack or side dish to another meal!

 

Save Print
Spinach Artichoke Scones
Author:
Recipe type: Bread
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 stick of butter - cut into small pieces
  • ¾ cup of Parmesan cheese
  • ½ cup artichoke hearts - chopped
  • 1 box frozen spinach - thawed
  • 1 cup milk
  • 2 eggs
Instructions
  1. Preheat oven to 400 degrees. Next, combine all the dry ingredients together.
  2. Cut up the butter into small pieces and add to the dry ingredients.
  3. Add the Parmesan cheese.
  4. Add thawed out spinach and chop up the artichoke hearts.
  5. Add the artichokes to the mix and stir up.
  6. In a separate bowl, whisk together the milk and 1 egg.
  7. Pour the milk mixture into the spinach mix.
  8. Using a fork, mix up the ingredients together to form a thick dough. You may have to wet your hands (to prevent sticking) and kneed the dough a little bit to help mix it all together.
  9. Wet your hands again and pull off sections of the dough to form smaller wedges for the scones.
  10. Place wedges on a baking pan that has been sprayed with cooking spray to prevent sticking. Beat the remaining egg in a separate bowl and brush it on to the tops of the wedges before baking.
  11. Bake for approximately 15 minutes, or until they become golden brown on top. Remove and serve hot!
  12. Leftover scones can be stored in the freezer in resealable freezer bags for a yummy snack or side dish to another meal!

 

 

 

{ 0 comments }

Strawberry Bread

by Heather

in Bread

This is by far, one of the most moist, delicious breads!  The Greek yogurt gives it a great creamy taste and you can use either fresh or frozen strawberries!

 

Ingredients:

1/2 cup butter – melted

3/4 cup sugar

2 eggs

1 container of Greek yogurt (I used honey flavored)

1 3/4 cup all purpose flour

1 tsp vanilla

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

1 cup strawberries – chopped (fresh or frozen and thawed)

 

Preheat oven to 350 degrees.  In a large bowl, cream together the melted butter and the sugar.

Next, mix in the eggs and the Greek yogurt.

After those four ingredients have been mixed together, add the vanilla.

Add all dry ingredients and mix thoroughly.

Fold in chopped strawberries.

Pour mixture into individual mini loaf pans (or 1 large loaf pan) and place in the oven.  Bake at 350 degrees for 30 minutes (55-60 minutes for a large loaf).

Once cooked through, remove from oven and allow to cool.  Enjoy with a cup of coffee or a large glass of milk!

The leftovers can be stored in individual, resealable plastic bags and put in the freezer for a yummy treat another day!

 

Save Print
Strawberry Bread
Author:
Recipe type: Bread
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup butter - melted
  • ¾ cup sugar
  • 2 eggs
  • 1 container of Greek yogurt (I used honey flavored)
  • 1¾ cup all purpose flour
  • 1 tsp vanilla
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1 cup strawberries - chopped (fresh or frozen and thawed)
Instructions
  1. Preheat oven to 350 degrees. In a large bowl, cream together the melted butter and the sugar.
  2. Next, mix in the eggs and the Greek yogurt.
  3. After those four ingredients have been mixed together, add the vanilla.
  4. Add all dry ingredients and mix thoroughly.
  5. Fold in chopped strawberries.
  6. Pour mixture into individual mini loaf pans (or 1 large loaf pan) and place in the oven. Bake at 350 degrees for 30 minutes (55-60 minutes for a large loaf).
  7. Once cooked through, remove from oven and allow to cool. Enjoy with a cup of coffee or a large glass of milk!
  8. The leftovers can be stored in individual, resealable plastic bags and put in the freezer for a yummy treat another day!

 

 

 

{ 0 comments }

Coconut Banana Bread

by Heather

in Bread

Banana bread is one of my all time favorites, but this is a great way to put a new spin on the traditional banana bread recipe!

 

Ingredients:

1/2 cup oil

1 cup sugar

2 eggs

1 tsp vanilla

1 tsp almond extract

2 1/2 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 bananas

1 cup coconut milk

1 cup shredded coconut

 

First, preheat the oven to 350 degrees.  Next, in a large bowl combine the oil, sugar and eggs.

Once they have been creamed together, add the vanilla and almond extract and mix.

Next, it is time to add the dry ingredients.

Add the coconut milk – this will be a thick textured milk.

Last, it is time to add the banana and coconut.  Stir it up well.

Once thoroughly mixed, pour into greased bread tins and set in the oven to bake for 30 minutes.

Once cooked through, remove from oven and allow to cool before serving!

Any uneaten loaves can be placed in resealable plastic bags and placed into the freezer to store for breakfast or snack another day!

 

Save Print
Coconut Banana Bread
Author:
Recipe type: Bread
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 2½ cups flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 bananas
  • 1 cup coconut milk
  • 1 cup shredded coconut
Instructions
  1. First, preheat the oven to 350 degrees. Next, in a large bowl combine the oil, sugar and eggs.
  2. Once they have been creamed together, add the vanilla and almond extract and mix.
  3. Next, it is time to add the dry ingredients.
  4. Add the coconut milk - this will be a thick textured milk.
  5. Last, it is time to add the banana and coconut. Stir it up well.
  6. Once thoroughly mixed, pour into greased bread tins and set in the oven to bake for 30 minutes.
  7. Once cooked through, remove from oven and allow to cool before serving!
  8. Any uneaten loaves can be placed in resealable plastic bags and placed into the freezer to store for breakfast or snack another day!

 

{ 0 comments }

Caramel Pumpkin Monkey Bread

by Heather

in Bread

THE most amazing bread…serve warm, right out of the oven!

 

Ingredients:

1/2 cup sugar

2 tbsp pumpkin pie spice

4 cans of flaky layers biscuits (8 to a can)

1 cup brown sugar

3/4 cup butter

1/4 cup canned pumpkin

 

Preheat the oven to 350 degrees and spray your bundt pan with cooking spray.  In a large covered container, or a large gallon sized resealable bag, add the 1/2 cup sugar and the pumpkin pie spice.

Next, open all of the biscuit containers.  Pull apart each individual biscuit and cut it into quarters.

Add the cut pieces of the biscuits to the sugar mix and shake to coat.

Once all biscuit quarters have been cut and coated, add them into the bundt cake pan.

In a sauce pan, melt the butter.  Add the brown sugar and the pumpkin.  Bring to a boil and stir constantly for 1 minute.  Remove from heat and pour over stacked biscuit pieces in the bundt pan.

Bake the bread for 35 minutes or until golden brown.  Serve up warm!

IF there are any leftovers, you can freeze them in individual portions in resealable plastic bags.  They can be thawed and re-toasted for a yummy treat another time!

 

Save Print
Caramel Pumpkin Monkey Bread
Author:
Serves: 15
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup sugar
  • 2 tbsp pumpkin pie spice
  • 4 cans of flaky layers biscuits (8 to a can)
  • 1 cup brown sugar
  • ¾ cup butter
  • ¼ cup canned pumpkin
Instructions
  1. Preheat the oven to 350 degrees and spray your bundt pan with cooking spray.  In a large covered container, or a large gallon sized resealable bag, add the ½ cup sugar and the pumpkin pie spice.
  2. Next, open all of the biscuit containers.  Pull apart each individual biscuit and cut it into quarters.
  3. Add the cut pieces of the biscuits to the sugar mix and shake to coat.
  4. Once all biscuit quarters have been cut and coated, add them into the bundt cake pan.
  5. In a sauce pan, melt the butter.  Add the brown sugar and the pumpkin.  Bring to a boil and stir constantly for 1 minute.  Remove from heat and pour over stacked biscuit pieces in the bundt pan.
  6. Bake the bread for 35 minutes or until golden brown.  Serve up warm!

 

{ 0 comments }

Apple Raisin Spiced Bread

Fall is in the air!  With the change to cooler weather, the boys and I made our annual hike out to the mountain orchard to pick some apples!     We picked three bags FULL of apples – about 25 lbs of apples in all!  In season right now are Golden Delicious and Jonagold (which […]

Read the full article →

← Previous Entries