Recipezaar: Rolls/Biscuits,Comfort Food recipes

Maple Nut Sticky Buns

Thu, 27 Dec 2007 19:44:40 -0500

Super easy to make, the kiddos got purples at the county fair with these buns, also has a cinnamon roll version. Found this recipe on a 'easy to bake, easy to make' card. -- posted by ChristianNurse

Cinnamon Puffy Puffs

Thu, 03 Jan 2008 23:02:47 -0500

A light cinnamony puff that can really spice up your snack. -- posted by Food Dude

Multi-Grain Dinner Rolls - Bread Machine

Mon, 07 Jan 2008 01:04:48 -0500

These dinner rolls will add extra fiber to your meal. I've made larger to use as a bun for sandwhiches. Easy to do with a bread machine or by hand. -- posted by kjnanny

Marinated Chicken Panini

Mon, 07 Jan 2008 17:39:46 -0500

Based on a recipe I found in "Classic Home Cooking". I usually skip the honey. Use whatever herbs you like. I usually use parsley, cilantro, and thyme. -- posted by najwa

Cinnamon Raisin Scone Sticks

Sun, 13 Jan 2008 00:59:26 -0500

A SPECIAL TREAT! These sticks are a great treat! Add 1/2 cup sugar for a sweet scone. May substitute dates for the raisins. Good with coffee! Quick and easy to prepare. Size and length of strips can vary. -- posted by Seasoned Cook

Popovers

Tue, 15 Jan 2008 02:01:38 -0500

This recipe is based on the one from King Arthur Flour. Their version specified whole milk and unsalted butter, but I have used regular salted butter and lactose-free milk (1% or 2%) and they are delicious. -- posted by Lille

Aunt Emy's Baking Powder Biscuits

Wed, 16 Jan 2008 01:19:14 -0500

My Aunt Emy is a fantabulous baker!! These are her famous biscuits... always made on request. Delish! -- posted by jodyladybug

Oatmeal Knots

Tue, 22 Jan 2008 01:16:04 -0500

From Cooking Light January/February 2008. (Sides and Salads Category Winner in Reader Recipe contest, by Melissa Hinrichs) -- posted by Vino Girl

Biscuit Mini-Batch for Toaster Oven

Tue, 22 Jan 2008 01:23:50 -0500

A nice, little batch of fresh, hot, biscuits to make in the toaster oven when you just need a little something. Drop biscuits are no more trouble to make than opening a can of dough and you don't have to keep track of expiration dates. Of course you could roll them and cut them if you wanted, but I've always liked the crunchy bits you get from the texture of the drop biscuits. -- posted by 3KillerBs

Stuffed Biscuits

Fri, 25 Jan 2008 18:36:12 -0500

Ok, I found this recipe on recipezaar and totally lost it. I forgot to save it in my cookbook and the page that I printed, got lost too. I couldn't find it again on recipezaar, since I didn't know the name of it so I had to re-create this recipe, since my family kept asking for it. I guess my version of it might be completely different than original, but it still a very yummy dish! I also thought it would be good to make in the mini muffin pan as an appetizer, I'll try that next! -- posted by AngelaSept

Ultimate Cheese Biscuits - Muffins

Tue, 29 Jan 2008 19:28:16 -0500

EXTRA FLAVORS of a few spices add a little zip to these EASY biscuits-muffins. NO ROLLED out dough! Just drop batter into greased muffin tin and watch these pretty biscuits rise! Wow your guests!! -- posted by Seasoned Cook

Pan Dulce - Mexican Sweet Bread

Mon, 11 Feb 2008 19:41:05 -0500

You cannot have one of these unless you have a cup of coffee or hot chocolate and a good friend sitting at your kitchen table with you talking about the lastest "chisme". I remember going to the local panaderia with my Nana and picking up some pan dulce if she knew she had company coming. I would sit at her plastic covered table cloth and not have to worry about any drips as I dipped my bread into the cafe con leche and listened as the conversations flowed around me. I wish I had had this recipe back then and I would have made it for her. This recipe is different from others in that you can make it the night before and then stick it in the oven in the morning and serve it to those you love! -- posted by cookiedog

Perfect Whole Wheat Biscuits

Mon, 25 Feb 2008 17:13:47 -0500

These biscuits are sooo delicious! A mix of white and wheat flour makes them light yet healthy. It is preferable to use a soft winter wheat flour for your all purpose flour. My local health food store purchases super fresh ground flour from a nearby flour mill so it makes for spectacular baking! I usually make a double batch and cut them to be the super sized biscuits so that we can make breakfast biscuits with eggs, bacon and cheese! I don't change the recipe at all, ever. Tip: my grandmother always said that to make good, flaky biscuits handle the dough as little as possible, barely kneading it at all. -- posted by sassafrasnanc

Mamaliga (Aka Polenta)

Tue, 04 Mar 2008 00:06:09 -0500

This is the Romanian form of cornmeal mush that is called Polenta in northern Italy. If you make more than what you need right away, you can bake or fry it later on (check my other recipes), which is more delicious than the first day! -- posted by AniSarit

Dallaspulla - Awesome Finnish Pastry

Sat, 08 Mar 2008 19:08:44 -0500

I discovered these pastries as an exchange student in Finland and they are my absolute favorite in the whole wide world (my boyfriend's too). I have been searching high and low for a recipe and finally I found this one on Axis of Aevil so I thought I'd share. Can't wait to try it!! There's the traditional Finnish filling as well as an American alternative since quark is pretty hard to find in the States. NOTE: The vanilla cream flour can be replaced by mixing together 1 teaspoon vanilla sugar and 1/4 cup potato or wheat flour -- posted by mdmdt

Cream Biscuits

Sat, 15 Mar 2008 18:39:12 -0400

Fluffy biscuits made with heavy cream instead of butter and milk -- posted by Amandochka

Food Processor Biscuits to Die For

Wed, 16 Apr 2008 17:59:49 -0400

This is from Shelda Green and the San Jose Mercury News Sept. 13, 2006. Green shared a few of her family secrets. First, she pats out the dough on a floured opened brown grocery bag to save on clean up time. Secondly, her family rolls the biscuits thinner, then stack the two circles before baking so that it is easier to add a pat of butter to the finished biscuits. This recipe only uses 3 ingredients which I usually have on hand. -- posted by cookiedog

Doreen's Dinner Rolls

Thu, 08 May 2008 00:35:13 -0400

I got this recipe from my sister in law who brought these to a family dinner. She got the recipe from a church cookbook. I had to have the recipe when I tried them! They have just a hint of sweetness and are just perfect. I have made these myself and I couldn't believe how well they turned out! (p.s. These freeze really well after they are baked & you can just unthaw the amount of rolls you need in the microwave!) -- posted by Pismo

Cheese Buttermilk Drop Biscuits

Sun, 11 May 2008 21:02:37 -0400

Easy drop biscuits that go perfectly with stew. -- posted by MommySakura

Barbara's Icebox Rolls

Thu, 29 May 2008 01:04:02 -0400

I found this recipe in Georgia Living Magazine which I picked up at the Georgia Welcome Center. I made these and we all loved the light delicate texture and taste of these simple to make rolls. The name of the recipe creator is Barbara Whatley. Preparation time includes dough rising. -- posted by Sherri at the Beach

Incredible Edible Cheese Biscuits

Tue, 03 Jun 2008 00:40:26 -0400

Anybody who knows me, knows that I can't bake to save my life. My gf jokes that whenever I bake biscuits then you know the NHL is short on pucks! So when I came across this little gem of a recipe she had to eat her words, literally, when they came out perfect! I found the recipe in a non-profit cookbook called "A Little Taste Of Home". -- posted by Minxy24/7

Dad's Potato Rolls

Fri, 13 Jun 2008 20:13:41 -0400

My dad makes this every week for Sunday dinner and we never get tired of it! He usually doubles or triples the recipe so we can eat them through the week too. This recipe also makes amazing scones, just cut into squares, let them rise and then fry in heated oil. They're good! If you don't have instant potatoes you can use 3/4 cup of mashed potatoes and just forget about the other 1/2 cup of water. Time does not include rising time and serving size really depends on how big you make yours. -- posted by LutieLu

Copycat Bisquick Recipe

Sun, 15 Jun 2008 20:29:15 -0400

This works great for biscuits. I haven't tried it yet for pancakes or waffles, but I bet it's good for those, too. Let me know in a review if you try them for pancakes or waffles. -- posted by Sally Sasquatch

Grinder, Hoagie and Philly Cheesesteak Rolls

Thu, 31 Jul 2008 01:21:50 -0400

This is the perfect recipe for any sandwich that requires that pizza house hoagie roll that we all love. This is a scaled down version of a recipe from the PMQ Recipe Bank where you can find a lot of authentic pizza industry recipes. http://www.pmq.com/recipe/ -- posted by Humble Bee

Granny's Butter Rolls

Fri, 08 Aug 2008 02:00:12 -0400

Recipe from Crystal Van Poppe in her booklet "Redneck Recipes" -- posted by Sue L

Maple Bacon Biscuits

Thu, 28 Aug 2008 14:51:28 -0400

Breakfast in a biscuit! My husband and I had these during a trip to LA and they were fabulous. I am not a fan of maple, but these biscuits are very good. I just happened across the original recipe while reading food related articles. This recipe makes 2 dozen, however, I freeze 1 1/2 dozen and take them out as needed. Give them a try; I am sure you will love them as well. Adapted from Zoe Nathan of Rustic Canyon -- posted by Humble Bee

Anna's Brilliant Biscuits

Sat, 30 Aug 2008 02:18:32 -0400

These biscuits are so good! My family loved them- said that they tasted like the biscuits from KFC! They come out to be really light and fluffy. The dough is also very nice, and I even like to use it in one of my desserts. If you need to save time, you don't have to sift the flour- but the sifted flour does make them a little bit more light. This recipe will make more or less biscuits depending on the size you make them. Enjoy! -- posted by edlos1

Bob's Red Mill Wheat Biscuits

Wed, 03 Sep 2008 18:52:09 -0400

From the Bob's Red Mill Baking Book; recipe by John Ettinger of Portland Oregon. -- posted by Sue L

Onion Buns

Fri, 05 Sep 2008 18:00:40 -0400

I was looking to put a spin on my Recipe #317538 and I came across this fabulous recipe. It was easy and the aroma filled the house while making the dough and while baking the buns. From KA: Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwichesand hamburgers, of course. -- posted by Humble Bee

Potato Refrigerator Rolls

Sat, 06 Sep 2008 09:43:05 -0400

A handy dough always ready for you to make lovely, hot rolls. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Rising and refrigeration time not included in preparation time. -- posted by Molly53

New England Johnny Cake

Fri, 26 Sep 2008 16:17:14 -0400

New England is famous for its Johnny Cake. Not as sweet as your typical Southern Cornbread, Johnny Cake is great with beans, stews, soups, chili and just about any meal you wish to serve it with. Also goes great with Mexican dishes! -- posted by Linda's Busy Kitchen

Spanish Crusty Bread Rolls

Wed, 01 Oct 2008 18:36:53 -0400

As a lover of all things Spanish, I begged my friend Pia for her recipe of the most delicious bread. As bread is served with every meal in Spain, I returned home desperate for more. Anyway, Pia gave me her recipe & it's a very good likeness (I think her olive oil is far superior than the ones available here in the UK). The bread is great for any meal, my favourite being breakfast, served with butter, jam, orange marmalade or with ham & or cheese. She also states that it's essential to pour yourself a glass of red rioja & put on a cd of the Gypsy Kings.....to get you in the mood! -- posted by Wakey lass Lisa

Easy Quick Buns

Wed, 01 Oct 2008 22:16:38 -0400

These are super easy, super quick buns. I get requests to take them everywhere we go. They are great for those last minute dinner guests, or a nice surprise for breakfast. They freeze well, and make excellent toast. This recipe is a combo of my grandmothers recipe and a few others, all tweaked to make a fast, easy, soft, fluffy bun. -- posted by Toffiffeezz

Biscuits to Freeze (Johnny Cash's Mother's Recipe)

Sat, 11 Oct 2008 01:53:25 -0400

Johnny Cash was my husband's cousin and I was lucky enough to obtain a cookbook of Johnny's mother's recipes titled, "Favorite Recipes From Mama Cash's Kitchen." I've been asked to post some of the recipes from the book and this is one of them. -- posted by mailbelle

Cornbread Perfection

Sun, 12 Oct 2008 00:50:39 -0400

This is a very easy cornbread to make and is created from Jiffy Cornbread Mix. This recipe makes the cornbread moist and a little crispy at the same time. -- posted by Chef Parkalucci

Fried Dumplings

Sun, 12 Oct 2008 02:07:47 -0400

These were served by a friend's mother while I worked in the US Virgin Islands. We had them with fried fish but they would be great just with butter and jam as well. -- posted by Celticevergreen

Baking Powder Biscuits

Sun, 26 Oct 2008 16:48:34 -0400

This recipe may be healthier than the normal baking powder biscuits that use bleached flour and lard, but they don't taste healthy! These are absolutely delicious for breakfast sandwiches or eating with honey... -- posted by Pescetarian

Mile High Buttery Biscuits

Sun, 26 Oct 2008 20:29:04 -0400

My grandmother used to make this recipe every Saturday with home baked beans. She would use tenderfake lard. I have changed the lard to butter or Margarine, hence the name buttery biscuit. -- posted by Dee #9

Herb-Gruyére Biscuits

Tue, 28 Oct 2008 17:20:00 -0400

The herb and cheese combination is infinitely variable. Try cheddar and minced chives or chopped rosemary and Parmesan. From: Perfecting Biscuits by Grace Parisi, F&W Magazine 11/2007 edition. Chill for 10 minutes - not included. Posted 10/25/2008 -- posted by Manami

Dark and Soft Restaurant Dinner Rolls

Mon, 03 Nov 2008 23:39:37 -0500

This recipe is based on the small, dark bread loaves served in restaurants in the 70s and 80s. Recipe is from Better Homes and Gardens Holiday Baking. -- posted by Lainey6605

Dumplings

Thu, 06 Nov 2008 22:26:26 -0500

These HEAVENLY morsels go well in soups, stews and recipes with chicken. I prefer to make them very small because the flavors seem to go through better and they are one good bite! My mother use to make these to put in green beans. The combination is great! They also go well in green pea dishes. UMmmm...comfort food. Easy to make and rich. -- posted by Seasoned Cook

Danska Wienerbröd - Danish Pastry

Thu, 13 Nov 2008 01:42:58 -0500

Danish pastry is a sweet pastry which has become a speciality of Denmark and is popular throughout much of the world. The danish as consumed in Denmark can be topped with chocolate, sugar or icing, and may be stuffed with either jam, marzipan or custard. Shapes are numerous, including circles with filling in the middle (known as "spandauers"), figure-eights, spirals, and the pretzel-like kringles. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Buttermilk Biscuits With Green Onions, Black Pepper and Sea Salt

Thu, 13 Nov 2008 15:23:33 -0500

These quick, flavorful biscuits with a touch of cornmeal are perfect for every day or a holiday meal. -- posted by Annacia

Unknownchef86's French Countryside Bread (Abm)

Thu, 13 Nov 2008 17:00:11 -0500

This makes a first-rate country French bread in your ABM. My family loves it so much I can't make it fast enough! Makes a 2 lb. loaf. This is also an excellent dough to make by hand. Simply let it raise a couple of times, punch it down in between and bake it off in a 400 degree oven for approximately 30-40 minutes (I don't remember exactly how long). Bread should sound hollow (when tapped) when done. -- posted by UnknownChef86

Cheese Refrigerator Rolls

Fri, 14 Nov 2008 18:13:06 -0500

These rolls are delicious with baked ham! This recipe was published in the cookbook "North Carolina and Old Salem Cookery" by Beth Tartan. -- posted by D. Todd Miller

Kittencal's Easy Stir and Drop Cheese Biscuits

Mon, 17 Nov 2008 01:34:47 -0500

If your biscuit-challenged then try this I think you will be pleased with the results! for garlic-lovers add in 1/2 to 1 teaspoon garlic powder you can also add in dried herbs --- make sure that the buttermilk is very cold when adding in the melted butter this will form small clumps of semi hardened butter that is needed for the success of these biscuits I have suggested in the instructions to put the buttermilk in the freezer--- in place of buttermilk mix 1-1/2 tablespoons white vinegar with milk to equal 1 cup then allow to sit for 10 minutes mixing often --- these are best served still warm :) -- posted by KITTENCAL

Cake Mix Crescent Rolls

Tue, 25 Nov 2008 00:06:29 -0500

I have often prepared these ahead of time and frozen the unbaked crescent rolls. Take them out of the freezer and let them defrost and rise on cookie sheets for about 2-3 hours before baking. -- posted by irishred5

Dilly Cheese Muffins

Tue, 25 Nov 2008 23:44:53 -0500

These are so delicious, savory and moist. They are definitely a convenience, because you use Bisquik. However, they don't taste like you used an instant mix. They are perfect as a dinner roll and they are just as delicious and moist when you heat up any leftover muffins. They complement any meat or fish. I always end up giving this recipe out whenever I make them and people can't get over how easy they are. Cheesy, Dilly, Oniony, Savory.....MMMMMMMM! NOTE: I have used skim milk and dried minced onion in place of fresh before and they honestly come out just as delicious! Perfect for breakfast, brunch, lunch or dinner! They are best warm, but very delicious at room temp. -- posted by LizP

Whole Wheat Bread Machine Rolls

Mon, 01 Dec 2008 17:33:35 -0500

We LOVE these rolls. This recipe would probably make good bread too. We've used these rolls to make little sandwiches with as well as putting them on the side with dinner. It isn't real sweet, so be prepared for a true wheat taste. I've successfully substituted honey for half the sugar and soured milk for the water. The great thing about this recipe is that you can alter it to fit your needs. Want Italian rolls? Just add Italian seasoning in the mix then sprinkle with grated parmesan cheese and parsley before baking. Super easy and the bread machine does all the work for you! NOTE: Prep time includes time in bread machine for mixing and kneading. -- posted by T-Reed

Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

Mon, 01 Dec 2008 17:41:50 -0500

Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called Artisan Bread in Five Minutes a Day; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake. -- posted by French Tart

Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln)

Mon, 08 Dec 2008 18:11:52 -0500

This easy recipe is from one of my all time favorite bread making cookbooks Local Breads by Daniel Leader with Lauren Chattman with the directions tweaked just a little. I usually double the recipe and have always had outstanding results.The dough can be refrigerated from 2-24 hours so I sometimes bake 1 batch and then save the rest of the dough for the next day so they are fresh. I mostly use the recipe to make pretzel rolls and often wrap the dough around hot dogs or sausages which are a favorite of my DS. I occasionally add a little extra flour depending on the weather to get my dough as directed below. The dough should be a little moist/ sticky. Add only a tablespoon at a time if extra is needed. Please read the recipe through before starting. This recipe prints out as 2 pages for those that may want to set their print job to 2 sided :) -- posted by Brenda.

Dilly Rolls

Tue, 09 Dec 2008 00:52:06 -0500

I have had this recipe a long time. I found it in an old Taste of Home magazine years ago. One of my kids likes to add ham to his roll for a quick sandwich. These have a lot of dill. If you are not a dill fan - feel free to cut back. Cooking time includes rising times for the dough. Prep time is approximate. -- posted by Chef on the coast

Chicken Cornmeal Scones

Tue, 09 Dec 2008 23:22:43 -0500

Scones made with chicken bouillion and cornmeal...actually made this by mistake...was trying to make homemade dog biscuits for my pooch...they literally turned out like scone biscuits...and taste sooooo good! I'm even thinking of adding cheese next time! -- posted by crazy crafter

"breaking Bread" Onion Bread for Bread Machine

Tue, 09 Dec 2008 23:31:58 -0500

I love this recipe because the rolls turn out soo nice and moist!! This recipe came from a book i purchased called "More Breaking Bread" with Father Dominic Garramone. In the origional recipe there is only 2T of minced onion and the onion salt is actualy regular and not onion. I ABSOLUTELY LOVE onion so these are very oniony and they same me time because of the bread machine!! Make them for my lunches for work during the week, rolls that i find at the store just don't have the onion taste i want, and these are perfect for me and my boyfriend!! -- posted by Chef GreanEyes

Buttermilk Cheddar Biscuits

Mon, 05 Jan 2009 23:16:55 -0500

Squat little biscuits but none the less delicious. Serve these for breakfast or anytime you want some comfort. From Ina Garten -- posted by cookiedog

Cheap & Deep Biscuit Dough Pizza

Tue, 06 Jan 2009 01:54:14 -0500

Ever come home and wonder what's for dinner? And you are in the mood for pizza, but take-out is too expensive, the frozen pizza is too expensive, and virtually tasteless, and worst of all- your bank account is next to zip because instead of a Christmas Bonus you got the pink slip? Is that what's buggin' you? I feel your pain- and I love to see what's in the 'fridge and the pantry, and with a few minutes of fun you can have a fantastic deep dish pizza that will rival anything Lou Malnati in Chicago can dish out! I've been unemployed for 6 weeks and was craving pizza one night- and used what I had. I've made 3 of these in the past 4 weeks and each one gets better than the one before! -- posted by Chef MacKinnon

Sweet Rolls

Wed, 07 Jan 2009 02:00:33 -0500

These sweet rolls take a little time to make, but once you serve them to your family and friends, you'll be famous for making the best sweet rolls in the world :). Prep and cooking time does not include time to allow to rise. -- posted by Alan in SW Florida

Gooey Pumpkin & Raisin Cinnamon Buns

Sun, 11 Jan 2009 12:54:43 -0500

Nothing beats hot cinnamon rolls fresh out of the oven on a cold winter's morning EXCEPT when it comes to these out-of-the-world, gooey-delicous PUMPKIN-CINNAMON buns! I hope you enjoy these sweet, buttery treats as much as my family does. -- posted by Feast Your Eyes!

Parmesan Pull-Aparts

Fri, 23 Jan 2009 17:40:46 -0500

As posted in the Feb. 2009 issue of Gourmet Magazine - these rolls are to die for! -- posted by Wildflower5656

Moo Moo's Pastry

Sun, 01 Feb 2009 12:33:30 -0500

Just Something i created at home. Turned out to be a real crowd pleaser. -- posted by chocolate =]

Fat Free BBQ Pizza

Fri, 06 Feb 2009 00:40:37 -0500

Hawaiian style BBQ pizza loaded with vegi's and flavor to make this anyones favorite. Even the dough itself can make awsome garlic bread sticks. Easy to cook in no time at all -- posted by Fat Free Queen

Raisin Biscuits

Fri, 06 Feb 2009 12:16:18 -0500

A yummy biscuit from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Chicken Rolls

Fri, 06 Feb 2009 15:46:32 -0500

This is such a delicious recipe that came out of our chuch cook book. -- posted by Parkers Mom

The Realtor's Small Sized Garlic Pull Apart Bread

Sun, 08 Feb 2009 09:49:45 -0500

There are alot of recipes out there for this quick and tasty bread but they all make a large bread that's just too much for my small family. I created this yummy version for those of us who need a smaller "loaf". It's the perfect size for 2 adults and 1 or 2 kids. I make mine in a small heart shaped springform pan. My daughter just loves it and my husband wolfs this down fast. -- posted by Realtor by day, Chef by night

Chocolate Peanut Butter Bagels

Sun, 08 Feb 2009 09:53:27 -0500

Here's the recipe for Chocolate Peanut Butter Bagels. They're easier than you think. This recipe was slightly modified from a peanut-butter bagel recipe from the "have cake, will travel" blog Original recipe here: <http://havecakewilltravel.com/2007/09/13/peanut-butter-bagels/comment-page-1/#comment-7590> -- posted by La Tara

Best Buttermilk Biscuits

Tue, 10 Feb 2009 00:30:48 -0500

I found a recipe in the 12th Edition of the Better Homes and Gardens cookbook and modified it a bit to suit my liking. I served them along side a hearty beef stew. My husband proclaimed they are by far the best biscuits I've ever made. They turned out flaky and buttery and raised so nicely that we could actually peel the layers apart. -- posted by MarthaStewartWanabe

Popup Pizza Casserole

Tue, 10 Feb 2009 14:23:25 -0500

This recipe was originally from a weight-watchers recipe. I altered it quite a bit to make it more feasible with the items already in my pantry and refrigerator. Kids will love to get involved with this one! It is a hit with all ages, tastes great, is healthy for you and has a wide variety of variations for those picky eaters! Be creative and most importantly, enjoy! -- posted by Andreazaar

Kittencal's Soft and Tender Pull-Apart Garlic Rolls/Buns

Fri, 20 Feb 2009 17:57:16 -0500

if you are a garlic-lover then you will love these tender soft homemade buns, I suggest for U.S. members to use 2-1/2 cups bread flour or can use half bread and all-purpose flour, for Canadian members you may use 2-1/2 cups all-purpose flour, make certain that your egg is at room temperature you may speed up the process by placing the cold egg in a small bowl of fairly warm water (not hot) for about 15 minutes --- these are at their best when eaten warm out of the oven :) -- posted by KITTENCAL

Gluten Free Cornbread Sticks

Sun, 22 Feb 2009 15:47:01 -0500

A quick and easy gluten free recipe. Great with chili! -- posted by Chef #1177968

Crescent Jelly Rolls

Wed, 25 Feb 2009 11:49:23 -0500

I had some crescent rolls in the fridge but no biscuits for breakfast this morning, so I improvised and the kiddos ate these better than buttered biscuits. -- posted by 2SpiceItUp

Cooking Light's Flaky Buttermilk Biscuits

Mon, 09 Mar 2009 11:35:53 -0400

Even though we may be on a diet, my family couldn't stand the thought of giving up biscuits. I have been looking for good homemade biscuits that were a little lighter. I don't know if these qualify as lighter or not, but they are good. CALORIES 131 (32% from fat); FAT 4.7g (sat 2.9g, mono 0.9g, poly 0.2g); PROTEIN 4.2g; CARB 18.5g; FIBER 0.5g; CHOL 13mg; IRON 0.9mg; SODIUM 239mg; CALC 98mg WW points 3. -- posted by Erindipity

Hamburger Buns

Sun, 19 Apr 2009 23:51:08 -0400

This has a nice backstory to it (don't all my recipes ha ha:-) A friend of mine who lives way out in Washington State told me about her Fleischmann's Yeast Breads booklet. She got it in a mixer she received as a wedding gift over 25 years ago. She says the recipes in the booklet are sooooo good she has worn her booklet to a frazzle-pages are coming loose, dog-eared, you know what I'm talking about. Anyway, I decided I'd try to find her a new one (or a good used one) I spent weeks searching the web looking on ebay, amazon, alibris and every little site I knew of to find a copy. Finally after 3 months of looking I found two copies on ebay-bid on em and got both of em for a real good price! Boy was she happy. She told me about this bun recipe and how great it was and that I should try making them. She was right (she usually is:-) These make very good buns. You can add sesame or poppy seeds to the tops with an egg wash. With summer fast upon us I thought I'd send this one in. I use these all the time when I make my Blue Mill Tavern Sandwiches I've posted to this site. Enjoy! Makes 8 buns. P.S. I'm very sad to say my friend who told me of this recipe has gone on to be with the Lord. I shall miss her very very much but I know she is now with her beloved husband and family who passed before her. Thank you Kath for making me a better person (and a better baker!). -- posted by plantfreek

Sausage-Egg Breakfast Sandwich (Healthy)

Sat, 25 Apr 2009 15:36:23 -0400

This is much healthier than something from McDonalds! Can easily be doubled. From Kirsten's Home Cooking blog. -- posted by Ashbow

Strawberry Crescent French Toast

Mon, 27 Apr 2009 01:08:27 -0400

I created this recipe as an experiment that turned into a family favorite. Wonderful served with Sunday breakfast or brunch. Also delicious with raspberries instead of strawberries. Sure to delight the senses! This recipe also works as a low sugar/carb recipe! Just substitute sugar free jam, Splenda and Sugar free maple syrup for the sugary sweet ingredients in this recipe (I do this for my diabetic husband all the time) - you'll be surprised how wonderful it tastes. -- posted by EmilieLearnstoCook

Almost-Famous Breadsticks (Olive Garden Copycat)

Mon, 04 May 2009 14:55:38 -0400

Since Olive Garden won't give out the recipe, here's the closest one to the real thing! This recipe calls for a Kitchen-Aid mixer with the paddle attachment, but I'm sure you could use something similar. From Food Network magazine. -- posted by Ashbow

Country Biscuits

Wed, 20 May 2009 14:20:36 -0400

The next time you bake biscuits, make them country-style and get a little rise from the yeast as well as the baking powder and baking soda. Serve Southern-style with cream gravy or with creamy butter and honey or jelly. From an old newspaper clipping. -- posted by Molly53

Cheddar Pecan Biscuits

Wed, 20 May 2009 20:17:55 -0400

Discovered while I was making cheddar biscuits and said to myself, "I wonder what these would taste like with pecans." You could probably halve the ingredients with good results. I didn't have "thick" sour milk. Instead, I used a couple dollops plain yogurt and milk to the 2 cup mark. Serve with butter. -- posted by Little Woman

Cinnabon-Ish Cinnamon Rolls (Gluten-Free)

Tue, 09 Jun 2009 13:12:34 -0400

This is a combination of two or three recipes. Makes some absolutely delicious and decadent cinnamon rolls. The frosting is good straight out of the bowl. I have successfully substituted buckwheat flour for the millet flour in this recipe and a review has used oat flour to great success as well. I'm betting brown rice flour wouldn't be horrible either. -- posted by Andrew Mollmann

Parmesan Pull-Apart Mini-Bundts

Wed, 17 Jun 2009 14:39:45 -0400

Simple, tasty and cute. What more could you ask for. -- posted by 2SpiceItUp

Shortcut Filipino-Style Ensaymada Especial

Thu, 18 Jun 2009 01:27:39 -0400

For those far from the Philippines and nostalgic for Ensaymada Especial, this is a quick, easy, & very tasty way to experience it. I got the idea for using Hawaiian sweet rolls (if you have access to it---available @ WalMart) when I visited a food blog several years ago. I have since improved on the recipe by adding shredded mild cheddar cheese and prepackaged sweet diced ham (John Morrell brand) to give it that extra-special touch. -- posted by chef1aB

Quick Gluten Free Cinnamon Rolls

Sun, 12 Jul 2009 09:43:04 -0400

The idea to make these popped into my mind when I made **Jubes** Quick Gluten Free Scones #220200 for the first time. Instead of cutting out scones I rolled the flattened dough and thought that actually I could have filled it. So I made a second batch of dough and made up my own version of cinnamon roll filling. I really liked that they were not overly sweet as the dough is not sweetened. As usual, I used rice syrup, but will suggest honey which might be slightly sweeter. Instead of the pine nuts you can of course use any other nut you like. I thought about pecans and maple syrup for the filling - if anyone feels like trying that, please tell me how it turned out! -- posted by Mia in Germany

Grandma's Rolls

Tue, 14 Jul 2009 02:09:38 -0400

These soft white dinner rolls are always a hit whenever I make them! I remember my grandma teaching me how to shape them; she always made them for every family gathering. Now I'm teaching my kids how to make them! -- posted by Michelle in Ory-gun

"go To" Southern Buttermilk Biscuits

Sun, 09 Aug 2009 21:37:42 -0400

After toying with several biscuit recipes, this is the closest to what I grew up with in Nashville. Not quite Miss Carol's, but they're good! -- posted by Chef #1346648

Gourmet Scones - Add Any Fruit!

Mon, 24 Aug 2009 02:01:08 -0400

This is a basic gourmet scone recipe. In this recipe, I am using strawberries, but you can use a variety of fruit(s) (blueberry, strawberry-rhubarb, currant, raspberry, peach, pumpkin, etc). Also, I tend to use splenda instead of sugar, since I'm splurging in the calorie department with the whipping cream!!! Extra treat: add some chunks of cream cheese to the centre of each scone. Yummy!!! -- posted by McKinley's Momma

Tammy's Perfect Cornbread

Thu, 27 Aug 2009 14:21:34 -0400

I got this recipe from a friend of mine over 10 years ago. I have used it a few times now with Chili or even other soups. -- posted by Chef Shook

Parmesan Knots

Thu, 03 Sep 2009 12:10:52 -0400

I got this recipe out of the Aug/Sept 09 Taste of Home Magazine. I made it with dinner last night and it was a hit. Easy to make and delicious. You can also make these ahead of time and reheat as needed. This one is extremely picky kid-approved. Enjoy! (The original recipe called for 1/4 cup canola oil, but I upped it to 1/3 cup because it just wasn't enough to coat all of the knots.) -- posted by SassiFras

Banana-Orange Biscuits: a Tasty Way to Start the Day

Mon, 14 Sep 2009 16:11:31 -0400

Don't have time for breakfast at home? Try these filling banana-orange biscuits -- They make a delicious eat-at-your-desk choice!. Serve 'em hot with butter, marmalade, or honey. Freeze the leftovers to enjoy later. -- posted by Feast Your Eyes!

Garlic Cheese Biscuits

Mon, 21 Sep 2009 01:04:57 -0400

This is the recipe I found that comes the closest to the Red Lobster biscuits. (I don't recall where I got it from). They are delicious and asked for all the time at my house! -- posted by CrazyRedHead

Whole Wheat Drop Biscuits

Mon, 05 Oct 2009 16:44:29 -0400

Light and airy, and oh so easy. -- posted by Red Jenny

Biscuits for 2 ( or 4 )

Tue, 06 Oct 2009 11:31:23 -0400

As you know most biscuit recipes make anywhere from 8 to 12 biscuits. And some time that's just way too much for two ( or 4 ) people.While I was looking through my treasured 1996 Taste of Home Annual Recipes, I discovered this recipe that was sent into them by Sylvia McCoy of Lees Summit, Missouri. While making this recipe, I did make a couple of changes on the way that they were made. But, I don't think it affected the finished product.For higher biscuits, I double sifted the dry ingredients( I've always done that :) )If you have the above mentioned Cookbook,please check page 191 for the original recipe.I know this seems like alot of steps, but it's really easy. :)Submitted to " ZAAR " on October 6th, 2009 -- posted by Chef shapeweaver ©

Whole Wheat Oatmeal Scones With Blackberries

Tue, 06 Oct 2009 14:53:18 -0400

This is a variation of the recipe posted by bluenoser. -- posted by Julie_Rushton

Parmesan Kaiser Rolls

Mon, 12 Oct 2009 11:30:18 -0400

Received on an email from Chowhound - these look delicious! "These rolls, sometimes called Vienna rolls, are the go-to bread for a thick, juicy burger or a deli sandwich stuffed with all the fixings. This version incorporates a slightly easier shaping technique and a touch of Parmesan for an irresistible tanginess." Prep time does not include rising time, approx 2 hours. -- posted by Katzen

Sarasota's Simple Ale Biscuits

Fri, 30 Oct 2009 12:35:07 -0400

This is the perfect match for my Beer Cheese Spread. I love to serve these with chili or brats on a Sunday Football afternoon. Even though it is FL, we still enjoy warm comfort foods like brats, chili, beer cheese dips, warm biscuits, football on the tube, and cozy fireplace afternoons. Believe it or not, I do use my fireplace. But regardless ... The Fall and Winter months scream comfort foods and this is one of them. It is quick and easy to make. -- posted by SarasotaCook

Sticky Buns (Bread Machine)

Mon, 16 Nov 2009 11:45:12 -0500

Use your bread machine after dinner to make these sticky buns. Then refrigerate overnight, and pop them into the oven in the morning. What a way to start your day! NOTE: If you prefer to bake them right away, let the buns rise at room temperature, lightly covered with plastic wrap, about 45 minutes or until they are puffy and the tops are about as high as the pan itself. -- posted by buckeye1953

Easy French Onion Biscuits

Wed, 02 Dec 2009 13:01:38 -0500

Another quick and easy recipe. This was in a small Bisquick Recipe book I got years ago. I added the cheese, but can't take all the credit, but they are still really good. Just mix and bake. Five (5) minutes to make, 15 minutes to bake and on the table. The best part is that these are just as great for company as they are for every night. I like to serve with a herb butter. -- posted by SarasotaCook

Cinnamon Rolls With a Cream Cheese Dough (Saveur)

Mon, 21 Dec 2009 17:00:16 -0500

This recipe for cinnamon rolls calls for folding the cream cheese into the layers of dough which makes for very rich and moist rolls. This dough may be prepared a day in advance and left to rise in the refrigerator overnight. You can play with the filling - omit the nuts and/or raisins, it's still great. This recipe was published in Saveur Magazine. For illustrated step-by-step instructions: http://www.saveur.com/gallery/Making-Homemade-Cinnamon-Rolls -- posted by blucoat

Soft and Chewy Rolls (With Variations)

Sat, 02 Jan 2010 20:09:05 -0500

From Cook's Country magazine, Oct/Nov 2009 -- posted by swissms

Parmesan Ranch Biscuits

Sun, 03 Jan 2010 19:08:52 -0500

Light, fluffy biscuits with subtle but wonderful flavor! -- posted by Chef #1508252

Strawberry Mascarpone Scones With Honey Milk Glaze

Mon, 11 Jan 2010 11:57:23 -0500

From Good life eats -- posted by Chef #1454031

Soft No-Yeast Bread Sticks

Mon, 01 Feb 2010 10:20:15 -0500

Quick and easy to make bread sticks for those times when you want homemade bread sticks, but do not have the time to wait for them to rise. This recipe was found at www.domesticgoddess.com and modified to our liking. -- posted by Chef yummy yum yum!