Showing posts with label vegetables breads. Show all posts
Showing posts with label vegetables breads. Show all posts

Thursday, November 6, 2014

Authentic Hawaiian Pineapple Stuffing

"Authentic Hawaiian Pineapple Stuffing" recipe is especially liked for the Thanksgiving holiday. 


1/2 cup Butter
1 cup celery; minced
1/2 cup macadamian nuts; chopped
1 cup onion; diced small
1 Tablespoon fresh thyme; minced
1 teaspoon Sea Salt
1/2 teaspoon black pepper
1 Tablespoon sage; minced
1 3/4 cup (14.5 ounces) Pacific Organic Chicken Broth
1/2 cups fresh parsley; unpacked, coarsely chopped
1 Tablespoon lemon zest1 small can (6 ounces) Crushed pineapple, drained
2 loaves KING’S HAWAIIAN Original Hawaiian Sweet Sliced Bread, cut into 1/2-inch cubes and toasted/staled


Preheat oven to 325ºF. In 12-inch skillet, melt butter over medium heat. 

Add celery and onion, and cook 10 minutes or until tender, stirring occasionally.

Stir in thyme, sage, salt, pepper, broth; bring to boil quickly remove skillet from heat.

Place bread cubes in very large bowl. 

Add celery mixture, parsley, orange zest and pineapple; toss to mix well.

Spoon stuffing into a greased 13-inch by 9-inch glass baking dish and bake 30-40 minutes or until heated through.

Thursday, October 30, 2014

Traditional Irish Scones

One of the most popular Irish Bread is the  "Traditional Irish Scones" it is a delicious easy recipe that your family and friends will enjoy for years to come. Great for breakfast, the tartness of the golden raisins pairs beautifully with warm tea or a hot cup of coffee.


2 cups all-purpose flour
¼ cup sugar
1 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
⅓ cup Unsalted Butter
½ cup buttermilk
1 large egg
½ cup raisins,chopped
1 Tablespoon buttermilk


Preheat oven to 425° F.

Combine baking powder, baking soda, flour, sugar, and sea salt in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl).

Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. 

Do not over blend!
In a small bowl whisk egg with buttermilk. 

Add egg mixture to dry mix in food processor and pulse just until dough comes together (or create a well in dry ingredients, add egg mixture & stir just until moistened). 

Then stir in raisins.

Turn dough onto floured surface and pat into 8-inch circle, approximately ½ to ¾- inch thick. 

Cut into wedges or cut with 3-inch biscuit cutter and place on a parchment lined or buttered baking sheet. 

Brush with buttermilk. 

 Bake 15-18 minutes or until golden brown. 

Serve warm, spread with lots of butter.

Gramm's Amish White Bread

"Gramm's Amish White Bread" is one of my son-in-law's favorite home baked bread recipes. I have to admit her home-baked bread is absolutely delicious. Her recipe will give you two loaves of plain, sweet white bread that are quick and easy to make.

Recipe Provided By: H. Westefeld

2 cups warm water (110 F or 45 C)
2/3 cup white sugar or Splenda Granulated
1 1/2 Tablespoons active dry yeast
1 1/2 Tablespoons salt or sea salt
1/4 cup vegetable oil or extra virgin olive oil
+/- 6 cups flour

In a large bowl dissolve the sugar in the warm water.

Stir in yeast.

Allow to proof until the yeast resembles a creamy foam; about 10-15 minutes.

Then mix salt and flour into the yeast (adding flour into the mixture one cup at a time).

If you are using a mixer, knead the dough on a lightly  floured surface until smooth.

Coat a large bowl with the oil.

Place dough in the bowl and genitally turn the dough until it is fully coated.

Cover with a damp cloth and place in a warm draft free area and allow to rise until it doubles in size; about one hour.

Then punch dough down, knead for a few minutes, and divide then the dough in half.

Shape into loaves.

Coat two 9 x 5 loaf pans with the oil.

Place loves in the pans.

Cover with a damp cloth and place in a warm draft free area and allow to rise 30 minutes or until the dough has risen one inch above the rim of the loaf pan.

Bake at 350 degrees for about 35 to 40 minutes.

Remove from the oven and while hot turn bread out of the pan and place on a cooling rack.

Let rest for 30 to 45 minutes and serve.

Zucchini Bread

This yummy Zucchini Bread recipe is easy to make plus moist and delicious.


Makes Two Loaves

3 1/4 cups all-purpose flour
1 1/2 teaspoons sea salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup extra virgin olive oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans


Preheat oven to 350 degrees. 

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. 

In another bowl, combine oil, eggs, water, zucchini and lemon juice. 

Mix wet ingredients into dry, add nuts and fold in. 

Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. 

Alternately, bake in 5 mini loaf pans for about 45 minutes.

Sunday, July 21, 2013

Sticky Bun Breakfast Ring

Submitted By: Tiffany

The Vintage Attic's photo

Any breakfast food with the word sticky in it just has to be good! Sticky Bun Breakfast Ring also known as Monkey Bread.


3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional


2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands Buttermilk Biscuits 

Spray a fluted pan with non-stick spray.

Combine the melted butter and syrup in a small bowl and set aside. 

In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). 

Place about half of the syrup mixture in the bottom of the pan. 

Then sprinkle half of the brown sugar mixture on top.

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. 

Top with remaining syrup and sugar mixtures. 

Bake at 375 degrees for approximately 20-25 minutes or until golden brown. 

Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

I ended up using 1 1/2 tubes of the Pillsbury Grands Buttermilk Biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. 

It needed a bit longer to bake since I used more.