Easy Cheddar Cheesy Flat Bread: Pillowy, tender, warm cheddar cheese flatbread is satisfying & delicious! Great as a snack or as a single serve pizza with your favorite toppings!…
You can turn any day into a special occasion with these 12 delicious quick bread recipes! Easy quick bread recipes are ideal for packing into a lunch box, for an easy dessert, or as an afternoon treat with a cup of tea.
Why is it when Mom brings that basket of rolls to the table, all of the kids get jazzed up? Nothing like a hot steamy roll with a pat of melting butter to start the dinner off right! These homemade dinner rolls are irresistible. Even if you are a beginner baker, you will be able to master these fluffy rolls. Who can resist freshly baked rolls hot out of the oven? I know I can’t. Your holiday dinner will be complete with any one of these holiday roll recipes!
Cheesy breads are so popular. If you serve cheesy bread at a party, it is the first thing to disappear quickly! I would grab a cheesy bread stick over a carrot stick anytime! No one can resist the delicious ooey- gooey temptation! As soon as the weather gets cooler during the fall, I am ready to get that yeast rising and start baking my favorite pizza puffs and sausage and pepper rolls. Click through the slideshow gallery above to view the 20 best cheesy breads that you can make from home. They are all tried and true recipes made by the best bloggers on the web. From bread sticks, to pull apart bread, to Bacon Jalapeño Popper Cheesy Bread, to Easy Pizza Puffs, to Sausage and Pepper Rolls…you will be in cheesy bread heaven!
It’s summer in Maine! Know what that means? Blueberries! A whole state full of them, growing wild everywhere! I live for these days. We pick blueberries on the weekend until we can’t see the sun. Cherishing every single berry, the flavor bursting in your mouth, tastes like the freshest day you have ever had, summer in your mouth!
I think I have about 100, OK, I am exaggerating, maybe 25 blueberry recipes on my blog. Not only is it my favorite berry — but it is one of the healthiest foods that you can eat. It’s highest in antioxidants so it’s a really great idea to eat blueberries everyday! I can help you with this!
I’ve included 10 of my favorite blueberry recipes for pancakes, muffins, cake, parfaits, scones, quick bread, cobbler, cupcakes and ice cream! Scroll through the slideshow to find your favorite blueberry recipe. A blueberry dream come true.
Best Blueberry Muffin~Brown butter and vanilla bean makes this blueberry muffin over the top with flavor! Get recipe here ~Moore or Less Cooking Food Blog.
There is no need to be afraid of yeast. Yeast can be your friend. Bread is so expensive in the stores, plus who can even pronounce all of those preservatives? Who wants to eat all of those preservatives??
This recipe is easy and you will not believe how delicious it is with only a few ingredients that you may have in your pantry.
Flip loaf out on to a cooling rack, let cool completely before cutting.
Nothing smells better than a loaf of bread baking in your oven!
This bread makes the most amazing toast, if it lasts that long!!
- ¼ cup milk
- 1½ tablespoons sugar
- 1 teaspoons salt
- 1½ tablespoons butter
- 1 cup warm water
- 1 package active dry yeast
- 2½ to 3½ cups flour
- nonstick cooking spray
- In a bowl, stir together warm water and yeast.
- Stir until there aren't any lumps.
- Melt the butter in the microwave, then add it, the milk, the sugar, and the salt to the yeast liquid and stir.
- Add two cups of flour to the mix – (save the rest for later.) Start stirring, and then add the flour about ¼ cup at a time every minute or so.
- It will stick to the spoon.
- Keep stirring and adding flour until the dough is still slightly sticky, but it doesn’t stick to your hands in any significant way.
- Also, it should largely clean the sides of the bowl.
- Rub flour on hands and large cutting board.
- Take the dough ball out of the bowl, slap it down on the board, and start beating on it.
- Do this for ten minutes.
- Just take the dough, punch it flat, then fold it back up into a ball again, and repeat several times. Take it in your hands and squeeze and twist it.
- When the ten minutes are up, shape it into a ball,then either clean up the bowl you were using before or get out another bowl.
- Either coat the inside lightly with nonstick cooking spray, then put the ball of dough inside the bowl.
- Put a cloth over the bowl and sit it somewhere fairly warm for an hour.
- I used the warming zone on top of my stove, set it as low as it will go.
- Dough should be roughly double the size that it was before..
- Punch the dough down (three or four good whacks will cause it to shrink back down to normal), then lay the dough out on the floured area and spread it out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long.
- You may need to put a bit more flour on it and on the board to prevent sticking.
- Then, roll it up! The roll should be roughly the same size as the bread pan.
- Cover that loaf up with the towel, put it back where it was before, and wait another hour. .
- The loaf should raise some more:
- Put that loaf in the oven at 400 degrees F for thirty minutes.
- When bread is done, pull it out and immediately remove it from the pan to cool on a bakers rack. Let cool completely before slicing.
Linked up to these parties~
It is soup weather here in Maine, and what is a better accompaniment than cornbread? Honey Cornbread muffins in fact. Served hot with butter and honey! These are delicious, not too sweet and moist. This recipe makes 18 delicious muffins. I find that my kids tend to grab them for a snack much easier than cutting a slice of cornbread.
[yumprint-recipe id=’2′]Linked up: The Weekend Social
- 1 cup cornmeal
- 1 cup flour
- ½ cup sugar
- 1 TBSP baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs, beaten
- ½ stick unsalted butter, melted
- ¼ tsp vanilla
- ¼ cup honey
- Preheat oven to 400 degrees F.
- In a bowl, combine corn meal, flour, sugar, baking powder and salt.
- In a separate bowl, whisk together milk, eggs, melted butter, vanilla and honey until well blended.Combine wet and dry ingredients and stir until just blended.
- Pour batter into greased or lined muffin pan.
- Filling ½ full.
- Bake 13-17 minutes or until golden brown.
- Makes 18 muffins.
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If you need a biscuit in a snap, these are my go to recipe, I have been making them for many years and they are difficult to mess up! No kneading or rolling, just drop the dough by the spoonful into a greased or buttered pan.
When I prepare a Slow Roasted Pot Roast or Soup or Stew, hubs requests my Baking Powder Drop Biscuits to accompany them. They are light and fluffy and easy to whip it together. Light-gold and crusty outside, moist and fine-textured inside. Serve with butter!
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable shortening
- 1 cup of cold buttermilk
- ¼ cup melted butter
- Preheat the oven to 450 degrees. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork or use your hands until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
- Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to ½-inch thickness. Cut with a 2-inch cutter.
- Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter.
LINKED UP: Whimsy Wednesdays at New York Melrose Family
I am a blueberry addict! Living in Maine, there are blueberries everywhere and I am ready to pick them anytime! Lemon and blueberries go so well together, the sweet and tart combination is out of this world! Since summer is almost here, I am loving the quick and delicious recipes. I want to spend more time outside in the sun than in my kitchen. This quick bread is amazing, made with yogurt, it is moist and delicious. I wish that I had baked two loaves because this one disappeared quickly. You will love the smell of this bread baking in the oven, it is heavenly!!
Use a 9×5 inch loaf pan. Top with more blueberries!
Lemony Blueberry Bread! Smells amazing!
Oh that glaze!!
- For BREAD:
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 cup sour cream or yogurt
- Juice of 1 lemon
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup fresh blueberries
- For glaze:
- 1 cup confectioners sugar
- 2 teaspoons heavy cream or milk
- 1 teaspoon lemon extract
- Preheat oven to 350ºF.
- Cream butter and sugar together with an electric mixer in a medium size bowl until smooth.
- Beat in eggs, vanilla, sour cream, lemon juice and zest.
- In a separate bowl mix together the flour, baking powder, and baking soda. Mix the dry ingredients into the wet.Fold in ¾ of the blueberries into the batter.
- Turn the batter into a greased 9×5-inch loaf pan and sprinkle the remainder of the blueberries on top of the batter.
- Bake for about 55-60 minutes or until toothpick inserted in center of loaf comes out clean.
- Let bread cool in pan for about 10 minutes, then remove from pan and place on cooling rack to cool completely (about 30 minutes).
- Mix confectioners sugar, cream and lemon extract in a small bowl. Drizzle over cool loaf and let glaze set before slicing.
- Cooking Tips:
- Extra lemon zest can be added to the glaze for added lemon flavor.
- Water can be used in place of heavy cream or milk to make the glaze.
Recipe from Cooking With Sugar
WOULD YOU LIKE TO SEE MORE BLUEBERRY RECIPES??