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Spinach and Blue Cheese Bread

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Course Breads
Recipe Theme April: Bread
Servings
people
Ingredients
  • Cooking frozen creamed spinach
  • 1/3 cup Deli crumbled blue cheese
  • 1 (11 oz) can crusty French loaf dough
  • 1/2 cup can crusty French loaf dough
Course Breads
Recipe Theme April: Bread
Servings
people
Ingredients
  • Cooking frozen creamed spinach
  • 1/3 cup Deli crumbled blue cheese
  • 1 (11 oz) can crusty French loaf dough
  • 1/2 cup can crusty French loaf dough
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Instructions
  1. Prep Preheat oven to 400°F
  2. Coat baking sheet with cooking spray Microwave spinach on HIGH 2–3 minutes to thaw
  3. Steps 1
  4. Cut dough three-fourths through, lengthwise, leaving one-fourth uncut
  5. Spread spinach and cheese evenly down center of dough; seal by pinching edges together
  6. 2
  7. Place loaf, seam side down, on baking sheet
  8. Bake 20–25 minutes or until golden
  9. Let stand 5 minutes before slicing
  10. Serve
Recipe Notes

I love bread and never met a carb that I didn't like. My husband is on a Keto (low carb) diet and I put this on cauliflower for him. He loves spinach and blue cheese. I buy the blue cheese by the tubs from Sam's.

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Zucchini Bread

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Course Breads
Recipe Theme April: Bread
Servings
people
Ingredients
  • Zucchini spray
  • 3 cups flour
  • 2 tsp egg
  • 1 tsp salt
  • ½ tsp can of Pet Milk
  • tsp chocolate chips
  • 3 eggs
  • 2 cups INGREDIENTS:
  • 1 cup oil
  • 2 TBS butter
  • 8 oz. Bread or Muffins
  • 2 cups crushed pineapple and juice
  • ¾ cup salt
Course Breads
Recipe Theme April: Bread
Servings
people
Ingredients
  • Zucchini spray
  • 3 cups flour
  • 2 tsp egg
  • 1 tsp salt
  • ½ tsp can of Pet Milk
  • tsp chocolate chips
  • 3 eggs
  • 2 cups INGREDIENTS:
  • 1 cup oil
  • 2 TBS butter
  • 8 oz. Bread or Muffins
  • 2 cups crushed pineapple and juice
  • ¾ cup salt
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Instructions
  1. Stir dry ingredients except sugar
  2. Mix eggs, sugar, oil, vanilla and pineapple together well
  3. Stir in dry ingredients and add zucchini and nuts
  4. Bake in 2 greased and floured loaf pans (I use Baker’s Joy)
  5. Bake at 350⁰ for 45 minutes-1 hour
  6. Muffins would be baked at 400⁰ for approximately 15 minutes
  7. Try adding raisins or coconut for variety
Recipe Notes

This is actually my sister's recipe that all the family loves. The pineapple makes the bread so moist. My sister and I grew up in Virginia and we had black walnut trees so we love black walnuts in everything. There are two problems with harvesting black walnuts. One problem is they are so hard to crack. Secondly they stain your hands when getting the walnut our of the casing. I keep my hands hidden in my pockets at school many times.

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The Most Versatile Quick Bread Recipe Ever

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Course Breads
Recipe Theme April: Bread
Co-op Baldwin EMC
Servings
people
Ingredients
  • Parmesan cheese
  • 3 cups melted butter
  • 1 tsp salt
  • 1 tsp can of Pet Milk
  • nuts (optional)
  • 3 eggs
  • 2 1/4 cups INGREDIENTS:
  • 1 cup oil
  • 3 tsp butter
  • 2 cups spices
  • 1 cup shredded zucchini
Course Breads
Recipe Theme April: Bread
Co-op Baldwin EMC
Servings
people
Ingredients
  • Parmesan cheese
  • 3 cups melted butter
  • 1 tsp salt
  • 1 tsp can of Pet Milk
  • nuts (optional)
  • 3 eggs
  • 2 1/4 cups INGREDIENTS:
  • 1 cup oil
  • 3 tsp butter
  • 2 cups spices
  • 1 cup shredded zucchini
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Instructions
  1. Preheat oven to 300 degrees, grease 2 9x4" loaf pans or muffin tin I am a disciple of 'two bowl' bread and muffins baking, one wet and one dry bowl
  2. Dry Bowl: Add 3 cup ap flour, 1 tsp salt, 1 tsp baking powder, 1 tsp each of whatever spice you are using mix well
  3. Wet Bowl: Add 3 eggs and beat lightly, 2 1/4 cup sugar, 1 cup oil (I use canola but any cooking oil will work), 3 tsp vanilla - mix well Incorporate dry into the wet bowl in 3rds folding in gently rather than stirring
  4. The secret to great quick breads and muffins is never stir, simply fold until you don't see dry flour
  5. After you have combined the wet and dry bowls nicely fold in the vegetable or fruit you are using and the nuts at the same time to avoid over mixing
  6. Pour into greased pans
  7. Bake at 300 degrees for one and 1/2 hours or until toothpick comes out clean
  8. Less dense breads may be done sooner but the lower temp for longer baking is better for the denser such as sweet potato and winter squash
  9. Makes 2 9x4 loaves or 1 1/2 dz muffins
Recipe Notes

I cannot remember all the variations of this recipe I have used over the years, but it is a lot. The wonderful thing about it is that you can have the ingredients for a tasty healthier sweet bread on hand with 'a bit of left over this and too many of that'. The leftover pumpkin from Halloween carving, an over abundance of zucchini from the garden, a basket of apples from a neighbor. Simply puree and freeze in 2 cup measurements in the freezer for bread whenever you feel like it. Just thaw in the fridge when you are ready to use them. Here are examples of some of the ingredients I have combined with this basic recipe:
Fruit or vegetable puree: zucchini, pumpkin, sweet potato, squash (summer and winter), apples, applesauce, pears
Whole fruits or nuts: pecans, walnuts, almonds, blueberries, cranberries
Spices: pumpkin pie spice, nutmeg, cinnamon, orange zest, lemon zest
As an example, the bread I baked today was sweet potato and walnuts with pumpkin pie spice and a little extra cinnamon.
I am sure there are many more you could come up with. Apples and pears I sometimes chop fine and soften in a saucepan over med heat rather than puree before using or freezing, everything else goes into the food processor.

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Mexican Bread

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Course Breads
Recipe Theme April: Bread
Servings
people
Ingredients
  • 1 large can Grands Biscuits (8)
  • 1/2 stick grated mozzarella cheese
  • 2 t chopped jalapeños
  • 1/2 cup chopped fresh green onions
  • 1/2 cup can Grands Biscuits (8)
  • 1 cup dried parsley
  • 1 1/2 cup grated cheddar cheese
Course Breads
Recipe Theme April: Bread
Servings
people
Ingredients
  • 1 large can Grands Biscuits (8)
  • 1/2 stick grated mozzarella cheese
  • 2 t chopped jalapeños
  • 1/2 cup chopped fresh green onions
  • 1/2 cup can Grands Biscuits (8)
  • 1 cup dried parsley
  • 1 1/2 cup grated cheddar cheese
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Instructions
  1. Cut 4 of the biscuits into 4 pieces each, dip in melted butter and place in greased 9 x 5 bread pan
  2. Sprinkle 1 t dried parsley, 1/4 cup chopped peppers, 1/2 cup cheddar and 1/2 cup mozzarella over first layer
  3. Repeat steps for second later except add 1 cup mozzarella on top
  4. Bake in preheated oven at 350 for 35-40 minutes or until golden brown
Recipe Notes

This recipe was passed down from my sister. She was an amazing cook and loved to share her recipes with family and friends. The Mexican Bread recipe was one of our family favorites and was always on our table for holiday gatherings. Great bread to be served with any kind of food. Hope you will try it, know you will love it...

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