Easy Low Carb Keto Cornbread

 

 Prep Time15minutes minutes

 Cook Time45minutes minutes

 Total Time1hour hour

 Servings12 pieces

 Calories194kcal

 AuthorBrenda Bennett | Sugar-Free Mom

Ingredients

• 4 eggs
• 1 cup unsweetened Coconut milk
• ½ cup butter soft, unsalted
• 1 cup coconut flour 121grams
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 tsp sweet corn extract
• ½ cup shredded cheddar cheese
• optional: ¼ teaspoon liquid stevia

Instructions

• Preheat oven to 350 degrees F.
• Grease an 8 by 8 baking dish or a cast iron skillet. 
• In a stand mixer or mixing bowl, whisk or blend on low eggs, milk and butter.
• In another bowl whisk the flour, salt, baking soda, stevia and corn extract together.
• Pour this into the stand mixer on low or stir to combine.
• Once mixed, add the cheese and stir to combine well.
• Pour into baking dish and bake 40-45 minutes.
• Allow to cool slightly before serving.

Notes

Net carbs: 1g

 

This recipe was first published in November of 2015.

Nutrition

Serving: 1slice | Calories: 194kcal | Carbohydrates: 5g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 304mg | Potassium: 79mg | Fiber: 4g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Source

SugarFreeMom.com

Banana Bread

1 cup stick butter
6 large ripe bananas
4 large eggs
2 teaspoon vanilla
4 cups flour
2 cup sugar
2 teaspoon baking soda
1 teaspoon salt (if using buttered salt, eliminate this ingredient.
1 teaspoon cinnamon

Preheat oven to 350 degrees. 

Grease bread tins.  (I bought the cheap aluminum pans from Walmart that come in a pack of 3.  The size is 8 in L x 3.88 in W x 2.47 in H.  This recipe is perfect fit for making 3 of these medium sized loafs.)

Melt butter.  Add bananas to the same bowl and mash (I used a potato masher).  

Add the vanilla and eggs to the bowl and continue to mash until eggs are mixed in well.

In a second large bowl, combine dry ingredients together.  Whisk to mix.

Add the dry ingredients to the wet ingredients and mix together with a spatula until combined, don't over mix.  (It looks like it is going to be too dry...but keep mixing, I don't like to use the mixer.)

Split the batter between the 3 medium sized loaf pans listed above.  

You can bake up to 6 of them in the oven at a time as long as you put space between them so you get good air flow.

Cook for around 55 minutes or until a knife inserted comes out clean.

Source:  

I found this recipe when I was googling for a new banana bread recipe.  The website is listed below.

https://thesaltymarshmallow.com/best-banana-bread-recipe/ 

When I was googling for a banana bread recipe.  I literally got a whole box of bananas from my neighbor.  I liked that this recipe used so many bananas for each 'loaf'.  

Note:  The recipe above is actually doubled from the original recipe...doubling made the perfect amount for the pans I bought.  :D

Note: I accidentally misread the butter amount for this...and so I was using half the butter...but it tastes great!  So, I listed the amount of butter that I used.  If you want to follow her recipe exactly, you will have to double the butter I listed above.

I froze a lot of banana bread!  Can't wait to pull some out of the freezer!

Pumpkin Streusel Bread

 FOR THE PUMPKIN BREAD:

1/2 cup unsalted butter, softened
1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
1 cup pumpkin puree (do not use pumpkin pie filling)
2 large eggs
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1½ cups all-purpose flour

 

FOR THE STREUSEL:

6 Tbsp unsalted butter, melted

3/4 cup all-purpose flour

1/2 cup brown sugar (light or dark)

1/2 tsp pumpkin pie spice or ground cinnamon

 

FOR THE MAPLE GLAZE:

 

1 cup confectioners' sugar

1/4 tsp maple extract (can substitute vanilla)

1 Tbsp maple syrup

1 Tbsp milk or cream

 

INSTRUCTIONS

Preheat oven to 350°F. Liberally grease a 8-or-9" light metal loaf pan with cooking spray, or line with parchment paper and grease. Set aside. (See Note).

For the bread: In a large bowl, combine the softened butter with the brown sugar using a handheld electric mixer, creaming until smooth, about 1 minute. Add in the pumpkin, followed by the eggs, mixing well after each addition. Next, add in the spices, baking powder, baking soda, salt, ano flour and mix on low speed until just barely combined. Do not over-mix as this leads to tough bread; you want it just barely combined.

Spread the bread batter into the prepared pan in an even layer; set aside. Meanwhile, make your streusel: in a medium bowl, combine the melted butter, flour, brown sugar and pumpkin pie spice and stir until the mixture resembles wet sand and is fully combined. Drop heaping handfuls of the streusel evenly over the top of the bread.

Bake for 55-60 minutes or until a toothpick inserted near the center of the bread comes out clean or with moist, but not wet, crumbs. Cool completely on a wire rack.

Lastly, prepare your glaze: in a medium bowl, whisk together the confectioners' sugar, maple extract, maple syrup and milk until a soft glaze comes together. Drizzle the glaze evenly over the bread. Let set before cutting into slices to serve.

Notes

If you'd rather, instead of the individual spices in the ingredients list, you may use 3 tsp of pumpkin pie spice.

I recommend using LIGHT METAL baking pans whenever possible. Why? Light metal conducts heat the most consistently, resulting in baked goods that cooked properly. Glass conducts heat the worst, which is why if you bake in a glass pan, chances are your recipes take LONGER to finish cooking. Dark metal conducts heat rapidly, which is why when you bake in dark metal pans, your baked goods likely cook too quickly or burn on the edges. Light metal really is the best, and in a pinch, disposable foil pans are still better than glass or dark metal!

--------------

Mallory made a loaf of this for everyone for Christmas 2024.  It was DELICIOUS!  She said the only things she changed was that she removed some of the liquid from the pumpkin...not all of it, but a lot of it.  She had to actually add a little more pumpkin in to get the measurement needed.  She also added chocolate chips, and used some of the pumpkin juice in the maple glaze. 10/10...need to make this again!

Good-Night Waffles

Description: Most of the mixing for these waffles is done the night before.  In the morning, just mix in the eggs, vanilla extract and baking soda while the waffle maker is heating.  

Leftover batter may be covered and kept in the refrigerator for up to 3 days.  Heat your waffle maker in the morning, stir the batter and have a freshly baked waffle for breakfast.

Makes approximately 6 waffles

1/2 cup lukewarm (105 degree) water

1 tbs granulated sugar

2 1/4 tsp active dry yeast (one packet)

2 cups whole milk, warmed (about 15 degrees)

1/2 cup unsalted butter, melted and cooled

1 tsp salt

2 cups all-purpose flour

2 large eggs, lightly beaten

2 tsp pure vanilla extract

1/4 tsp baking soda

The night before, or at least 8 hours before baking, combine the warm water, sugar and yeast.  Let stand for 10 minutes, until foamy.  Stir in the warm milk, melted butter and salt.  Beat in the flour until smooth (this may be done using a hand mixer on low speed)

Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the countertop; do not refrigerate. 

When ready to bake, preheat your Belgian Waffle Maker on setting #4 or preferred setting.

Background:  This one also came from the Lakes.  They always plan for a waffle breakfast at least one of the days during each craft retreat they plan.  These are SO delicious and SO fluffy.  I don't know how many batches they make...but they definitely go fast!  I'm guessing it might have come from a Cuisinart Double Belgian Waffle Maker Recipe book.  :D

No-Crumble Corn Bread

1/2 cup butter

2/3 cup sugar

2 eggs

1 cup buttermilk

1/2 tsp soda

1 cup yellow corn meal

1 cup all-purpose flour

1/2 tsp salt

Using a wire whip and large bowl: Melt butter; add sugar and stir well.  Add eggs and beat until blended.  Combine buttermilk and soda, then stir into sugar-egg mixture.  Add corn meal, flour, and salt and stir until just blended.  Pour into greased 8 inch square pan. 

Bake at 375 for about 30 minutes

Note: For glass pan, reduce heat to 350 degrees.

Story:  This is a recipe that is originally by Patti Nelson, but I got it from my friends Cindy and Tyler.  It was made at a retreat September 2024.  We served it with Chili, it was delicious!  I wanted to make sure to save it for later.

Zucchini Pineapple Bread

3 eggs, beaten

1 cup oil

2 cups sugar

2 teaspoons vanilla

2 cups zucchini

1 8-oz can crushed pineapple, drained

3 - 3.5 cups flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 ½ teaspoons cinnamon

¾ teaspoon nutmeg

1 cup nuts

1 cup raisins

1 teaspoon salt

Add oil, sugar and vanilla to eggs.  Beat until thick, then stir in zucchini and pineapple.  Fold in remaining ingredients until blended.  Bake in two 5” x 9” loaf pans at 350 degrees for one hour.

Author Note: I added this one to my website before it even finished baking because my house smells SOOO good.

This recipe is AMAZING! It's got to be the best zucchini bread recipe I've ever tasted. It comes from Mildred Norman. I found the recipe in a Ward Cookbook. "Love at Home - Paradise Ward Cookbook" from 1997. Mildred has passed on since this cookbook was put out. But that is perfect because this 'gem of a recipe' will live on in my Cookbook titled "Recipes from the Beyond - Volume 1". You've GOT TO TRY THIS ONE! Instead of buttering and flouring my pans on sweet breads, I butter then put a thin layer of sugar instead. Gives it a little crunch on the outside.

Banana-Nut Paleo Pancakes

2 Bananas
2 Heaping tablespoons chunky almond butter
4 Eggs
Dark chocolate chips, optional

Mash bananas in a large mixing bowl.

Combine the bananas with the almond butter and blend eggs in the bowl.  (Use any nut butter or use peanut butter if you prefer, just know that peanuts are legumes and technically not Paleo.)

Mix well and scoop a quarter of a cup of the mixture on to a hot pan over medium heat.  Wait for bubbles to appear then flip and cook for another 1-2 minutes.

Top each pancake with a sprinkle of dark chocolate chips (the darker the better), if you prefer, and serve.

You'll notice that these won't need any maple syrup or added toppings but feel free to top with fresh fruit if you are looking for a little extra sweetness.

Enjoy  :)

Notes:  Here is a link to the site where I got this recipe.  paleoporn.net/5-paleo-breakfast-recipes/  There is a lot of good Paleo education on that link as well.  :)

I served mine with a little sprinkle of cinnamon.  DELICIOUS!!  Would also be great with some walnuts in or on them.  Can't wait to make this one again!

Flourless Cheesy Bread Recipe

 

1 egg
1/2 cup parmesan cheese, packed
1 cup cheese, packed (recipe calls for cheddar)
2 Tablespoons plain, whole milk yogurt
1/4 cup coconut flour
Pinch of cayenne, optional (this gives it a sharp flavor that I liked a lot)
Pinch of kosher salt
1/4 teaspoon baking soda

1. Preheat the oven to 350 degrees F.

2. Combine all ingredients in a medium bowl. You can mix with a hand mixer or a spoon. A spoon worked just fine for me. :)

3. Spread the mixture onto a baking sheet lined with parchment paper.

4. Spread the mixture out as thin as you can get it without seeing any holes.

5. Bake at 350 degrees for 18 - 22 minutes. This might take a little longer if you didn't spread it as thin as recommended.

6. Remove from the oven and cool for a few minutes. Then use a pizza cutter or knife to cut the bread into wedges or pieces.

7. Serve! Leftovers can be refrigerated in an airtight container.

Note: To reheat, just place pieces in a toaster oven set at 200 - 250 degrees for a few minutes (IF you have leftovers...this is yummy stuff).


Source: The Nourished Life - Flourless Cheesy Bread

I saw this recipe on Facebook and it immediately peaked my interest. I made it immediately...and it was DELICIOUS!! I highly recommend it. My version differs just a little bit from the source. The original recipe calls for arrowroot...I doubt I will ever own arrowroot, nor would I expect anyone to know where to go to buy that ingredient. So, I substituted coconut flour and it worked GREAT!

Give this one a try!!!

Cloud Bread

3 eggs separated    
3 Tablespoons cottage cheese (or cream cheese)    
1/4 teaspoon cream of tartar
1 packet artificial sweetener

1 Preheat oven to 300 degrees.

2 Separate the eggs very carefully, there must be no yolk in the white.

3 In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.

4 In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.

5 Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.

6 Spray two cookie sheets with Pam or other fat-free cooking spray.

7 With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).

8 Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).

9 Remove from the pans and cool on a rack or cutting board.

10 While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.

11 Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

Serving Size: 2 pieces

Servings Per Recipe: 5

Calories 43.2
Calories from Fat 25
Total Fat 2.8 g
Saturated Fat 0.9 g
Cholesterol 111.6 mg
Sodium 42.6 mg
Total Carbohydrate 0.3 g
Dietary Fiber 0.0 g
Sugars 0.1 g
Protein 3.7 g

Read more: http://www.food.com/recipe/carb-free-cloud-bread-411501#ixzz1spSOnDI9

Source: food.com

I saw this on pinterest.  These are great.  They really do seem to serve as a bread substitute.  Great carb free substitute if you are doing something like the South Beach diet phase one.

Buttery Breadmaker Dinner Rolls

This is a 'family' recipe now, as much as we all make it. I stole the text for this recipe from my sister Kim's site, under her breadmaker section, but the recipe originally came from my other sister Amy. I'm not sure where she found this one...but I love it! Everyone LOVES it! It's just really easy because all the main kneading and rising cycles happen in the bread maker, how cool is THAT!

1 1/8 cup warm water
6 Tbsp butter (softened)
1 egg (don't beat)
1 Tbsp sugar
1 tsp salt
3 cups bread flour (again, no substitutions)
2 Tbsp powdered milk
1/3 cup potato flakes (no potato pearls)
1 1/2 tsp yeast

Put in breadmaker in order with yeast on top so it doesn't touch liquid. Turn on breadmaker to dough cycle. Butter 11x14 pan (or 9x13) and when dough is done, turn out onto counter and butter fingers.

Make 20 balls the same size (a little bigger than golf balls). Rise until ready to bake.

Bake at 350 degrees for 20 minutes or until golden brown. I brush butter on top when I take them out.

Dreaming of Italy, Dipping Oil

1/4 cup olive oil
Dry minced onion
Black pepper
Italian seasoning
Garlic powder or garlic salt
Kosher Salt
Crushed red peppers
Cayenne Pepper to taste

Mix all the ingredients together and dip french bread in it. Might not be good on a date, it makes your breath stink like garlic/onions. But it is Delicious.

I got this one from Vicki M. She was a weird chica...I worked with her at Speedmark. It will be a long time before I forget her! Long story! But she and I used to share this when we would hang out. :o)

Zucchini Bread

1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
*(The smaller, younger zucchini are said to be sweeter and have more tender skin)
1/4 cup cooking oil
1 egg
1/4 tsp finely shredded lemon peel
1/2 cup chopped walnuts or pecans *(if desired)

Grease bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside. In another medium mixing bowl combine sugar, shredded zucchini, oil, egg, and lemon peel; mix well. Add dry mixture to zucchini mixture. Stir just till moistened (batter should be lumpy). Fold in nuts. Spoon batter into the prepared pan. Bake in a 350º oven for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on wire rack. Wrap and store overnight. Makes 1 loaf (16 servings) or 2 baby loafs (bake these for around ½ the time).

Source: Amy T (my Twin Sister)

Yaller Bread with Pintos

1 1/2 cups buttermilk
3 eggs, lightly beaten
3 Tbs sugar
1 tsp baking soda
1/2 cup Ranch Beans
1/2 cup fresh or frozen corn kernels
1 cup flour
1 1/2 cups fine yellow cornmeal
1/2 cup unsalted butter, melted

Heat oven to 375. Butter an 8 x 8 pan. Combine the buttermilk, eggs, sugar and soda, mix well. Add beans and corn. Sift together flour and cornmeal. Slowly add flour mixture to the liquds. Wisk in the melted butter. Pour the batter into pan and bake for 40 minutes or until a toothpick comes out clean.

Source: Cowboy Cookbook

Sweet Cinnamon Biscuits

2 cups Flour, sifted
1 Tbs Baking Powder
1 tsp Salt
1/4 tsp Baking Soda
1/4 cup Vegetable oil
3/4 cup Buttermilk
8 Tbs (1 Stick) Butter, softened
3/4 cup Sugar
1 tsp Cinnamon
1 cup milk (optional)

Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.

Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle.

Preheat the oven to 400. Grease a 9-inch round baking pan lightly.

Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.

Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in a prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from oven. Pour milk over the top if desired. Serve hot.

Servings: 6

Source: Grandma's Secrets Recipe Cards

Ribbon Pumpkin Bread

No one will guess they're eatng lighter when you serve moist slices of this pretty pumpkin bread with a ribbon of cream cheese inside.

Ribbon:
6 oz Reduced-fat cream cheese
1/4 cup Sugar
1 Tbs All-purpose flour
2 Egg whites

Batter:
1 cup pumpkin
1/2 cup Unsweetened applesauce
1 Egg
2 Egg whites
1 Tbs Canola oil
1 2/3 cups All-purpose flour
1 1/4 cups Sugar
1 tsp baking soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/3 cup Chopped walnuts

For the ribbon, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside.

In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.

Divide half of the batter between two 8-inch x 4-inch x 2-inch loaf pans coated with nonstick cooking spray. Spread each with filling; top with remaining batter.

Bake at 350° for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.

Yield: 2 loaves (14 slices each)

Nutrition (per serving): 107.0 calories; 23% calories from fat; 3.0g total fat; 11.0mg cholesterol; 116.0mg sodium; 19.0g carbohydrates; 1.0g fiber; 18.0g net carbs; 3.0g protein.

Source: Taste of Home Magazine (Oct/Nov 2002)

Red Lobster Cheddar Bay Biscuits

2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese (2 oz)
dry parsley (optional)
1/4 cup margarine or butter, melted
1/4 tsp garlic powder

Preheat oven to 450. Mix all but butter and garlic till soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls on an ungreased cookie sheet. Bake 8 to 10 minutes or till golden brown. Mix melted butter and garlic powder and brush over warm biscuits. Serve warm.

Yield: 10 to 12 biscuits

Source: Online (one of those recipe copy-cat sites)

Poppy Seed Cake

(16.3 oz) of Box Duncan Hines Yellow Cake Mix (DO NOT follow box directions)
3/4 cup sugar
1/4 cup butter, softened
1/2 cup oil
4 eggs
1 carton (8 oz) sour cream
Poppy Seeds (about 1/8 to 1/4 cup)

Icing (not for use on jar cakes):
1 cup powdered sugar
1 tsp oil
1 tsp milk
1/4 tsp vanilla

Preheat oven to 350°F. Mix all ingredients. Grease bundt pan and dust with sugar. Pour in batter. Bake for 40 to 45 minutes (test for doneness). When done let cool 5 minutes then turn out of pan onto a plate. Glaze with icing while warm.

***COMMENT: Another option for this low-fat bread (NOT!) is jar cakes. I have made these often around the holidays as gifts. Very cute and very well received.

Let me explain. You get a fairly small WIDE-MOUTH jar (you got to be able to get the cake OUT). You butter the inside and sugar it like you would on the regular sized cake. Then you fill the jar 2/3 full. Don't overfill or you will have a mess so big that you will probably just throw the jars away rather than try and start again. :) I've done that, so trust me on this one. Also trust me when I say that you definitely want to bake these on top of a cookie sheet instead of trying to balance them on the rack...I KNOW WHAT I'M TALKING ABOUT HERE.

Make sure that the top surface of the jar is clean before putting in the oven. Bake until you can stick a toothpick in it and tell it's done. Now, heres the tricky part...take the lid and put it on the hot jar...top should still be clean! Then screw the other part on top. This is a hot job so be careful. As the jars begin to cool...one by one you will hear them pop. They are sealing themselves.

Now you have jar cakes. They are supposed to be able to keep on the shelf for a couple months...but I've never had one last that long...so I cant guarentee. I've also never used larger jars...so I'm not sure how well that would work either.

I just know that people LOVE 'em. ENJOY!

--------------------------------------------------

Note 09 JAN 2024 - I noticed over the years that this recipe was no longer working correctly.  I was very sad. I thought it might be because I was living up in the mountains.  Then I found an article that talked about how Duncan Hines has changed the amount of ingredients in their box.  The original recipe in one box was 16.25 oz of powder.  To reduce cost of the years, it's gone as low as 14.25 oz.  I think when I weighed my most recent one it was even lower than that.  To get the recipe to work as designed, you will have to purchase 2 boxes and measure out 16.25 oz.  Most scales only round to the nearest 10th...so measure 16.3 oz.  Then IT WORKS!!!
--------------------------------------------------
Source: Patty L (my boss at Theurgy, Inc., way back in 1997...can you believe it!?!?!)

No-Rise Pizza Dough

1 1/2 cups hot water
2 tsp salt
2 Tbs sugar
4 1/2 tsp yeast (2 packages)
3 3/4 cups flour

Mix all ingredients. Roll out to desired shape and bake according to recipe directions. For good calzones, put some of your favorite pizza toppings on it, fold it over and seal. Bake till browned.

Source: JoAnn K (my Sister-in-law from my 1st marriage)

***STORY: JoAnn and her family had a Christmas Even tradition. They had pizza on Christmas Eve. We were out in Indiana visiting and she told me she was going to make pizza for dinner. The first thing through my mind was WOW...it's cold outside and you are going to have to raise the dough...what a pain. BUT, she had a recipe for a dough that did it's rising in the oven and didn't require rise-time. WOW!

I didn't really need it at the time...I generally just ordered Dominoe's when I wanted pizza. It's really come in handy though when I make Calzones.

Melanie and Julie used to always request Calzones for dinner when they visited...or as Melanie used to call them, Cow-Zomes. We all get to chose our favorite toppings and we would put the first letter of our names on the top with grated cheese. After all...You wouldn't want someone else eating yours. :) FUN TIMES!

Monkey Bread

1 large tube of Buttermilk biscuits
1/2 cup sugar
2 tsp cinnamon
1/3 cup melted butter
1/2 cup brown sugar

Cut biscuits into 4 pieces. Roll into ball and coat with cinnamon/sugar mixture. Lay evenly in a bundt pan. Combine Brown sugar and butter and pour over top. Bake at 350 till for about 20 minutes or until done. Let cool 5 minutes, then turn out onto a plate and enjoy. 1 recipe serves 3 or 4 people.

Recipe Inspiration: Marsha M (old family friend)

***NOTE: Marsha used to make us monkey bread ALOT. She lived with us for a little while and she made it then...she also made it a couple times when we were camping...I believe...or maybe girls camp? This is not HER recipe but the closest I could find to what I remember. I've done this in a dutch over while camping too...it's a little more finicky when you aren't doing it in the oven...but it's worth it if you can make it for breakfast while camping out. YUMMO!

***STORY: This is one of Melanie's favorite recipes. She requests it often. At one time, she was requesting it at almost every time she stayed the weekend. She would get everything out and put it all on the counter. She knew what all the ingredients were. Then she'd wash her hands and come get me and tell me she was ready for me to help her make it. We always did the assembly line thing. I cut the biscuits up and she'd put the cinnamon on them and put them in the pan. GOOD MEMORIES!

Italian Herb Bread

9-11 oz water (1 cup + 2-6 tablespoons)
1 tsp salt
1 1/2 Tbs vegetable oil
3 1/2 cups bread flour
1/4 cup grated Parmesan cheese
1 Tbs dried parsley
2 tsp sugar
2 tsp dried onion flakes
1/2 tsp dried basil
1/2 tsp garlic powder
2 tsp yeast

Put all ingredients into bread maker and set to French bread.

Cooking Tips
This recipe is for a 1 ½ pound bread maker.

Source: Bread Machine User Manual