Orange Cream Cheese Bread

Awhile ago, I was craving some orange bread.  I tried making a yeast bread and adding orange to it.  It was okay, but didn't quite have the flavor I was looking for.  Then I found this quick bread recipe and thought I would give it a whirl.  I LOVED it!  It was moist, had a hint of orange, but not over powering, and wasn't overly sweet.  I will definitely be making this, over and over and over and over.

8oz. cream cheese, softened

1/2 c. shortening

1 2/3 c. sugar

2 eggs

2 1/4 c. flour

1 tsp. salt

1 tbsp. baking powder (yes, tablespoon)

1 c. milk

2 tbsp. orange zest

 Preheat oven to 375 degrees.  Grease and flour 2 8 1/2 in x 4 1/2 in bread pans.  Combine cream cheese and shortening and cream until well combined.  Gradually add in sugar.  Add in eggs, one at a time and mix until well combined.  Add in flour, baking powder, and salt.  Gradually mix in the milk.  Mix until well combined.  Stir in orange zest.  Pour into pans.  Bake for 55 minutes or until a toothpick comes out clean.  Let it cool for 10 minutes in the pan before removing.

I think next time I make it I may try and substitute yogurt for the shortening to make it a bit healthier.  I also baked mine in the size smaller loaf pans and it cooked in about 40 minutes.

Dinner Rolls

I love homemade rolls!    There really isn't anything that tastes as wonderful as a roll still warm from the oven with some butter melting on it....except chocolate.....that beats everything.  Since most the time I cook dinner spur of the moment (I have tried planning my meals and I am never in the mood for what I planned) I usually don't want to run to the store to grab rolls.  It is much easier for me to make my own....and cheaper because I can never just go in and grab 1 thing....  So here is my go to recipe: (It can be made in the bread maker or  by hand)

Ingredients:

2 3/4 c. bread flour (if by hand you can use regular flour)

2 tsp. yeast

1tsp. salt

2 tbsp. sugar

3/4- 7/8 c. milk

1/4c. warm water

1 egg

1/4 c. butter

Bread machine instructions:  Have all ingredients room temperature.  Put liquid ingredients in first, and the do the dry, making a little well in the flour for the yeast.  Select the "dough" setting on the machine and let it do it's thing.  when it is done, shape the dough into balls and let rise until double and bake at 350 degrees for 15 minutes or until the tops are golden brown.  When they are finished, brush the tops with butter.  This will make about 12-18 rolls depending on how big you make them.

By hand: (the way I prefer)  Warm your milk to between 110-115 degrees and add 1 tbsp. sugar and the yeast (stir to combine) and let it foam up.  While that is foaming, combine all the dry ingredients, then mix in egg, butter and water.  I use my Kitchenaid with the dough attachment   Then add in your yeast mixture and let it knead until well-combined.  If you need more flour, add more.  If the dough is too dry, add more milk.  The dough should be slightly stick but not sticking to the bowl while mixing.  The amount of flour can vary each time you make it.  Sometimes I have to add more milk, sometimes more flour....it depends on the weather.  Knead the dough for about 5 minutes.  Then spray a bowl with non-stick spray (can use the same bowl you mixed it in) and cover and let rise until doubled, about an hour.  I like to set my oven on warm, place a hand towel on a cookie sheet, and put the bowl on the sheet in the oven.  It cuts rising time in half.  Once it has risen, shape into balls and let rise until double and bake at 350 for 15 minutes or until they are golden brown.  I like to use my Pampered Chef brownie pan or a muffin tin to cook them so I don't have to worry about tearing rolls apart.

Cinnamon Burst Rolls

I LOVE cinnamon bread!  (as in, I will eat the whole loaf myself and bite the hand off anyone who tries to take it away from me) Especially from Great Harvest, even though I don't get a chance to go there very often.  One day, I found this recipe and decided to try it.  I was instantly in love once I tried them!  They have just the right amount of cinnamon as to not over power it and be a sweet bread.The rolls are nice and soft and fluffy.  Serve it with some cinnamon butter or just plain ol' butter and it is yummy!!  My hubby even suggested some some icing like with cinnamon rolls.  I may have to try that......

Cinnamon Burst Rolls

4 1/4 - 4 3/4 c. all purpose flour 1 T. active dry yeast 1 c. milk 1/3 c. granulated sugar 1/3 c. butter, margarine or shortening 3/4 t. salt 2 beaten eggs, room temperature 1/2 c. cinnamon chips Put 2 c. flour in mixing bowl. Add yeast, gluten and salt. Mix well. Put whole  eggs (shell and all) in a drinking glass and fill up with hot tap water; set aside to  bring eggs to room temp. In a microwave safe bowl, combine milk, sugar, butter  and melt on 1/2 power (50 or 50%) in microwave for 3 minutes or until butter is  almost melted. Stir until butter and sugar is dissolved. Drain water from eggs. Add  eggs to milk mixture. Pour into flour mixture and mix well. Allow to sponge for 10  minutes.  Add rest of flour, one cup at a time until dough clings to hook and almost cleans the sides. When adding the last 1/2 c. of flour, add 1/2 c. cinnamon chips and knead for 2-3 minutes.  If you try to knead any longer, the heat may begin to dissolve the chips prematurely.  Touch dough lightly. Add more flour if dough sticks to your fingers. Knead for 3-4 minutes.  Dough should be soft, smooth, elastic, wet, and not sticky. Scrape down sides of bowl,  oil the top, and cover with plastic wrap. Allow to rise to double in warm,  draft free place (in oven with pan of hot tap water underneath) for 30 minutes. Divide dough into 2 piles. Shape into balls and cover with plastic wrap.  Allow dough to rest for 5 minutes. Shape as desired and place on greased baking sheet.  Cover with plastic wrap; allow to rise for 20-30 minutes. Bake in 375° oven for 12-14 minutes or until golden brown. The original had the chips intact but when I shaped the dough, my cinnamon chips were  melted so they swirled into the dough.  I like it this way better.  The reason my dough was  warmer was I used my oven (actually had the oven turned on, not just letting the bowl sit)  to speed up the rise time.  Just put your oven on warm and place the bowl in the oven and  it cuts the time in half.  (I place a towel on a cookie sheet and then put the bowl on top so I  don't get a melted bowl)

Banana Oat Streusel Muffins

I had some bananas sitting on my counter....nice and black and mushy....just waiting to be made into something yummy.  I know that my banana bread is usually pretty good, and I have a good banana oatmeal cookie recipe....but I wasn't in the mood for those.  Then one of my friends said she was looking for good muffin recipes so I figured I would make some banana muffins.I didn't want them like banana bread though.  I actually made the batter and baked a dozen muffins and then decided it was lacking.  I then added some more stuff to it and then I was very happy with them.  They are nice and sweet, but not cupcake sweet. 

These are great for a snack and also for breakfast.  There are also great to freeze. 

Ingredients

• 1 1/2 cups all-purpose flour (can use 3/4 cup wheat flour and 3/4 cup white flour)
• 1 cup rolled oats
• 1/4 cup white sugar
• 1/4 brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup buttermilk (or milk)
• 1/3 cup yogurt (originally it was oil but I wanted it a bit healthier.....)
• 1 teaspoon vanilla extract
• 3 mashed bananas
• 1/4 tsp nutmeg
• 1 tsp cinnamon
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• Directions
• Combine flour, oats, sugar, baking powder, soda, and salt. In a large bowl, beat the egg lightly. Stir in the milk, yogurt, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with cupcake/muffin liners.  Spray with non-stick spray (it helps them come out of the liners better). Put about 3 tbsp of batter into each one. 
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• For streusel topping, mix 1/2 c. Brown Sugar, 2 Tbsp. Flour, 1/4 tsp. Cinnamon, and 1 Tbsp. Softened butter. Sprinkle over the muffins in the pan before baking.
• Bake at 375 degrees F (205 degrees C) for 18 to 20 minutes.   It yields 18-24 muffins....depending on how much you fill the cups.  It made 24 for me but mine were overflowing and had no "muffin-tops.
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Orange Cream Cheese Bread

Awhile ago, I was craving some orange bread.  I tried making a yeast bread and adding orange to it.  It was okay, but didn't quite have the flavor I was looking for.  Then I found this quick bread recipe and thought I would give it a whirl.  I LOVED it!  It was moist, had a hint of orange, but no over powering, and wasn't overly sweet.  I will definitely be making this, over and over and over and over.

8oz. cream cheese, softened

1/2 c. shortening

1 2/3 c. sugar

2 eggs

2 1/4 c. flour

1 tsp. salt

1 tbsp. baking powder (yes, tablespoon)

1 c. milk

2 tbsp. orange zest

 Preheat oven to 375 degrees.  Grease and flour 2 8 1/2 in x 4 1/2 in bread pans.  Combine cream cheese and shortening and cream until well combined.  Gradually add in sugar.  Add in eggs, one at a time and mix until well combined.  Add in flour, baking powder, and salt.  Gradually mix in the milk.  Mix until well combined.  Stir in orange zest.  Pour into pans.  Bake for 55 minutes or until a toothpick comes out clean.  Let it cool for 10 minutes in the pan before removing.

I think next time I make it I may try and substitute yogurt for the shortening to make it a bit healthier.  I also baked mine in the size smaller loaf pans and it cooked in about 40 minutes.

Brownie Bottom Banana Bread Cupcakes

I absolutely LOVE banana bread.  I will eat a whole loaf, by myself, in one sitting.  Not the little ones, but the big ones.  There is almost nothing better that warm banana bread with some butter on it.  Usually, when I make my banana bread, I add chocolate chips to it.  mmmmm.......so good!!  Then one day, I came across this recipe from one of my favorite bloggers over at How Sweet It Is.  Of course I had to give it a whirl.

Brownie Layer
1/4 c. butter
3/4 c. sugar
1 egg
1 tsp. vanilla
2/3 c. flour
2 tbsp. cocoa
1/8 tsp. salt
1/3 c. chocolate chips

Combine all ingredients.  Line a muffin tin with cupcake liners.  Spray with non-stick spray (it helps the cupcakes come out of the liners better).  place about 1/2 tbsp into each liner.  Pat it down to fill the bottom.  Next, add the cupcake mix.

Cupcake Layer
1 1/3 c. flour
1 1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
1 egg
3/4 c. brown sugar
1 tsp. vanilla
3 bananas, mashed
1/4 c. sour cream
1/2 c. butter, melted

In a bowl, combine all the dry ingredients.  In a separate bowl, combine the wet ingredients until well mixed.  Then add the dry ingredients.  Mix until combined.  Add 1/4 c. of the batter to each cupcake.  Bake at 350 for 18-22 minutes, or until a toothpick inserted comes out clean.

Brown Sugar Frosting (Glaze)

1 1/2 c. powdered sugar

3/4 c. butter

8 oz. cream cheese

3/4 c. brown sugar

1 tbsp. vanilla

Combine all ingredients.  Place in the fridge to firm up a bit.  This frosting isn't one that holds it's shape, it came out more like a glaze for me, but then again, almost anytime I attempt frostings (with the exception of the frosting I use on my cinnamon rolls) they always turn out soft and more glaze-like.  I think it is because I don't add enough powdered sugar because I don't really like the taste of powdered sugar.  It makes them too sweet.  Anyway...so expect this to be slightly soft, but I'm sure if you added more sugar or even used shortening in place of butter, it might hold it's shape better, but I'll let you play with that because I'm not a big frosting fan. =)

There are a few things I might change next time I make these.  I will make the brownie layer bigger (I love chocolate).  I might try a variation of the frosting, but not sure what I would do yet.  

Overall, I liked these =)    They are a nice change from the usual banana bread.  I think the recipe would be great as just plain banana cupcakes for those weird people (like my husband) who don't like chocolate and banana together, and I am planning a recipe to use the brownie base with something else.  Can't wait!

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Strawberry Bread

Strawberry Bread

1/4 cup butter, softened
1/4 cup applesauce
3/4 cup white sugar
1/4 cup brown sugar
2 eggs
1/2 cup vanilla yogurt
1 teaspoon vanilla
1 3/4 cup flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups strawberries, fresh and chopped fine (Frozen berries will not work)



Preheat oven to 350 degrees.
Beat butter and sugars together until light and creamy.  Beat in the egg one at a time.  Then mix in the sour cream and vanilla.  Gradually add flour, soda, baking powder and salt.  Mix until all ingredients are combined.  Fold in the strawberries.  Pour into a loaf pan. Bake 35-40 minutes for 2 small loaves or 60 minutes for a large loaf.


Make sure and chop your strawberries really small or else the spaces around the strawberries won't cook thoroughly in the bread.

Zucchini Bread

Remember my monster zucchini?  Well, I decided to try a new zucchini bread recipe.  I really like this one.

3 eggs
1/2 c. oil
1/2 c. vanilla yogurt (or plain)
1 c. brown sugar
2 c. shredded zuchinni
2 tsp vanilla
3 c. flour
3 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. pumpkin spice
1 tsp baking soda
1/4 tsp. baking powder
1 tsp. soda

Beat eggs until frothy.  Add the oil and yogurt.  Add brown sugar and zucchini and beat until smooth.  Add vanilla, cinnamon, cloves, spice, soda, powder and salt.  Stir in flour.  Mix until smooth.  Grease and flour 2 8x4 bread pans.  Bake at 325 degrees for 50 minutes, or until toothpick comes out clean. Let it cool on a cooling rack for 10 minutes before you try to remove it from the pan.

What I love about this recipe is the subtle flavoring.  It's not as strong as other breads.  It also isn't as heavy as other quick breads. If you like the stronger flavors, you can add more spices and up the sugar.  It tastes great fresh out of the oven slathered with some butter. =)  If you want to add chocolate chips, go for it!  I think next time I am going to add some nuts. =)

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Cinnamon Bread

You smell that delicious scent down the road?  It's coming from my house. =)  I made some cinnamon raisen bread and no matter what air freshner you have, it doesn't smell better than fresh baked bread, not matter what kind of bread, and especially cinnamon raisen.  This is one of my favorite breads.  I will eat a whole loaf by myself.  The only drawback is it can be expensive at the store.  $3 for a small loaf.  Are you kidding me?!  One day, I said, forget that, I'm making my own. And so I did.  And continue to do.  I don't think I've bought another store bought loaf since.  Plus, I can cram all the cinnamon amnd brown sugar into it that my little heart desires (and that's usually a lot).

1 1/2 c. warm water (110 degrees)
3 tbsp sugar
2 1/4 tsp yeast

2 tbsp butter- room temperature
2 tbsp milk- room temperature
1 tsp. salt
4 c. bread flour

3 tbsp butter- melted
4 tbsp brown sugar
3 tsp cinnamon
raisens

Combine water, sugar, and yeast and set aside until becomes frothy.  Combine milk, butter, salt, and 1 cup flour.  Add in yeast mix.  Gradually add in remaining flour.  Knead in a floured surface until becomes elastic.  Form into a ball.  Place in a greased bowl.  Cover and let rise for 1 hour or until doubled.

(this is before i let the dough rise)

Roll out dough in a rectangle.  Brush the top with butter.  Combine the cinnamon and sugar and sprinkle over dough.  Sprinkle raisens, however little or as much as you want.  Roll up the dough starting from the long end. 

(I had to cut the end off and do a seperate loaf for my hubby because he doesn't like raisens)

Cut in half and place in 2 greased bread pans.  Brush more butter over top.  Let them rise in the pans for 1 hour.

(the third is the loaf for the spoiled one =) )

Cook at 350 degrees for 30-40 minutes.  Let cool in pans for 10-15 minutes before removing.  Let cool for a few more minutes before cutting (if you can wait that long).

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Cinnamon Rolls

I love cinnamon rolls, especially fresh out of the oven and dripping with frosting and cinnamon and butter oozing out...the messier, the better.  For the longest time I hesitated to make them because I thought they would be hard to do.  Then, one day, I gave it a whirl.  It was a success!   Now, a few years later, I think I have my recipe just the way I like it.

1 c. warm milk (110 degrees)
1/4 c. sugar
2 1/2 tsp yeast
1 tsp almond extract
2 eggs- room temperature
1/3 c. butter or margarine, melted, cooled
1/4 c. sugar
1 tsp. salt
5 cups bread flour (may need more, depending on the stickiness of the dough when you mix it)

1 c. brown sugar
2 1/2 tbsp. cinnamon
1/4 tsp pumpkin spice
1/8 tsp cloves
1/8 c. white sugar
combine and set aside

1/3-1/2 c. butter, melted

Combine yeast, 1/4 c sugar, and milk and set aside for 5-10 minutes.  In a large bowl combine 1/4 c. sugar, eggs, salt, almond extract, butter, and 1 cup flour.  Add in yeast mix.  Gradually mix in rest of flour, 1/2 cup at a time.  You can either use your hands, or if you are lucky enough to have a kitchen aide mixer, use that.  Knead into a large ball, until dough no longer sticks to your hands, but is still a little sticky.  If dough is too sticky, add more flour, a little at a time.  Spray a large bowl (or same bowl used to mix) with non-stick spray, work dough into a large ball and place in bowl.  Spray top of dough with spray.  Cover with a warm cloth, in a warm place and let rise until doubled.  That is usually about an hour, but it depends on the temperature of where the dough is.  I like to put my oven on warm and put the bowl on top of the stove.

Once dough has risen roll our to about 1/4 in. thick and form into a rectangle.  Spread butter on top of dough and sprinkle cinnamon mixture generously on top.  Don't be afraid to use it all and make a little more.  Roll the dough up, starting on the long side. 

Cut the dough in 12 pieces. 

Place rolls in a greased 9x13 pan, or use more pans if you need to, I usually use one 9x13 and one 8x8 pan. the trick to getting the cut nice and easy, either use dental floss, unflavored of course, or string.

Cover and let rise until doubled, usually about 45 minutes, but that depends on the temperature of the room.  Once risen, cook at 400 degrees form 12-15 minutes.  Spread with frosting and enjoy!

Frosting

8 oz. cream cheese

1 c. butter

1 1/2 - 2 c. powder sugar
1 tsp vanilla extract
1 tsp. almond extract

Place cream cheese in mixer and mix until smooth.  Add the rest of the ingredients and mix for 10 minutes.  Add more powdered sugar if the frosting is too runny.  This isn't supposed to be a thick frosting since it's going on rolls that are warm, it'll soften down anyway.  To thicken the frosting, place in fridge.

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The BEST Wheat Bread Recipe!

There is nothing better than homemade bread!  For some reason, most of my bread, while delicious, isn't usually ideal for sandwhiches.  I came across this recipe and it is perfect!  The bread is dense, but not heavy, and great for sandwhiches.  This is my new go to recipe! If it wasn't for the Sara Lee's bread outlet around the corner from me, where I can get bread for $0.50 a loaf, I would be using this to make all my bread.  When I do make it, I usually halve the recipe and do 2 smaller loaves.

Ingredients


3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour

3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

Directions

1.In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

2.Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

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Bread bowls

I love bread bowls but hate spending money on them.  I especially love them with soups!  The weather has been a little colder this week so what better time than now to try some!  I found this yummy recipe and gave it a whirl.

Ingredients

• 2 (.25 ounce) packages active dry yeast ( 4 1/2 tsp)
• 1 cup warm water (110 degrees to 115 degrees)
• 1 cup warm milk (110 to 115 degrees F)
• 1/2 cup shortening
• 1/4 cup sugar
• 2 eggs
• 2 teaspoons salt
• 6 cups bread flour
• Cornmeal

Directions

1. In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
3. For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.

You can make this with a bread machine too.  I just put everything in my bread machine because I didn't feel like kneading it.  Put liquids first, then dry and make a well in the flour for the yeast and set it on the dough cycle.  Before it got to the rise cycle I took it out and put it in a greased bowl.

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Banana Chocolate Chip Muffins

One of my favorite foods in the world is banana bread with chocolate chips so I wanted to do some muffins for breakfast.  Yum!

1 tsp vanilla

1/2 tsp cinnamon

3/4 c. sugar

1 egg

2 c. whole wheat flour

1/2 tsp salt

1/2 c. applesauce

3 bananas, mashed

1 tsp baking soda

chocolate chips (optional)

preheat oven 325 degrees.  generously spray muffin tins with cooking spray.

Combine all the ingredients and spoon into muffin tins.  fill about 3/4 full. 
Bake for about 20-30 minutes, or until a toothpick inserted in center comes out clean.

My batch yielded 12 muffins and then 4 mini-loaves.  I calculated the total point value of recipe to be about 38.  I think the mini-loaves are equivalent to about 2 muffins so each muffin would about 2 points and the mini-loaves about 4 points each.  These turned out really good.  My kids loved them for breakfast (and so did I, I  already ate 2 1/2 muffins)  If you don't add the chocolate chips I would add 1/4 more of brown sugar and a little more cinnamon.  Feel free to add whatever you want: coconut, walnuts, pecans, almonds, white chocoalte chips, raisens, etc.
One other great thing about these, is that they freeze really well!  So you don't have to eat it all in one day.  Eat a few and throw the rest in the freezer.  Next time I am going to make a bunch of mini-muffins for a nice little snack for the kids in the afternoon.

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Coconut Bread

I love banana breads, zucchini breads and similar things so I thought this sounded really good.

Preheat oven to 350 degrees; grease and flour a 9" x 5" loaf pan.  I used 4 small mini-loaf pans since I like to freeze them for later or give them away.

2 and 1/2 cups All Purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 cup and 1 Tbsp. granulated sugar (original recipe lists caster sugar; I just used granulated)
2 cups sweetened or unsweetened flaked coconut
2 eggs
1 and 1/4 cups milk (I used 2%)
2 tsp. vanilla extract
1/3 cup butter, melted (I used light to make it a bit healthier)
In a large mixing bowl (don't use a mixer), whisk together the flour, baking powder, salt, sugar, cinnamon, and coconut
In a medium bowl, whisk eggs, milk, and vanilla extract.
Make a well in the center of the dry ingredients and pour in the egg mixture.
Stir just until combined and a few streak of flour remain.
Add in the melted butter and stir just until smooth. Don't over mix.
Pour into loaf pan.  Bake for about 60 minutes (my loaves took maybe 50 minutes) or until a toothpick inserted in the center comes out clean.  With my mini-loaves it took about 40 minutes but just keep an eye out.
 
This was super yummy!!  Next time I make this I want to try it with almond extract instead of vanilla.
 
If I calculated the points right the whole thing is 63 points (half of it is from the coconut)  When I divided it into my four loaves that made each loaf about 15 points.  I usually cut them into about 8 slices so about 2 pts. a slice. So all in all about the same as if you were to eat most cookies. =)

Homemade Crescent rolls

Ingredients
4 1/2  tsp active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
 1/2 cup shortening
4 cups bread flour
 1/4 cup butter, softened

Directions
with a bread maker:
Put liquid ingredients in bread maker, then add dry ingredients.  Make a well in the dry ingredients and add yeast, make sure it doesn't come in contact with liquids.  Then put your bread maker on dough cycle.  When that is finished, remove dough from machine.
 Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).




Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.


or without a bread maker:
Dissolve yeast in warm water.
Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).

Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.

I was a bit iffy to try them out but these were super yummy!!  I make mini pigs-in-a-blanket with these rolls and they turned out  yummy.  They are a little thicker than the store bought canned stuff, but I loved them!!  I think these are going to be replacing the ones I usually buy at the store.

The total point value for this recipe is around 68 pts.  When I made mine it made about 24 rolls, I made them smaller.  So each roll is a little under 3 pts. each.

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Applesauce Bread

If you like Banana or Zuchini Bread you will love this!!  Especially hot out of the oven with  butter(light/low cal of course) melted on it.

1 1/2 c. wheat flour
1/2 c. honey
1/2 tsp. baking pwoder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp. nutmeg
3/4 c. applesauce
2 eggs
1/4 c. light butter, melted
Preheat tp 350. Mix dry ingredients, then add in wet ingredients.  Pour into greased loaf pans. Cook for 45-55 minutes until toothpick inserted in center comes out clean.  This recipe will fill a large loaf, but I used the smaller ones so I could give little loaves to friends/neighbors. If you use smaller loaves, adjust the cooking time to about 35 minutes, but watch and test for doneness.
The total point value for the recipe is about 26.  So it is around 3 points a serving if you cut the big loaf into 8 slices....which would be a good size snack piece of bread.  This recipe would also be good with pecans or walnuts but that would of course raise the point value.