More Bread Recipes

In addition to the bread recipes below, check out some of our

older posts
of some of our favorite Bread recipes, that you may have missed!~

Chocolate Chip Peanut Butter Bread

Here is a popular bread recipe among the Boyer households. By using whole wheat flour, you increase the nutrition. By using the chocolate chips and peanut butter, you give it the tastiness that those who do not care for wheat might desire. Warm out of the oven, this is like a chocolate chip cookie in bread form! Yum!
so- here is the recipe as Kate Boyer Brown gave it to me....

Chocolate Chip Peanut Butter Bread

¼ c. butter, softened

1 c. peanut butter

½ c. sugar

½ c. brown sugar

2 eggs

1 ½ c. buttermilk

2 tsp. vanilla

3 c. flour (I use all whole wheat)

1 tsp. salt

1 tsp. baking soda

1 ½ tsp. baking powder

Combine flour, salt, soda and baking powder; set aside.

In separate bowl, combine butter, peanut butter and sugars; mix till light and fluffy. Add eggs one at a time, scraping after each addition. Add buttermilk and vanilla. Stir in dry mixture and chocolate chips. Bake at 350 for 45 minutes. Yield: 2 loaves.

(Can also bake as 4 mini loaves for 30 minutes or as muffins for 18-20 minutes.)

'My Bananas Are Too Ripe' Banana Muffins

Every now and again we all will have bananas that have simply gotten too ripe! And of course the cure for this is.....banana bread, or in this case, Banana muffins! Here is one of my favorite basic banana muffin recipes...
~Kari



1/2 c. butter
1 c. sugar
1 egg
1 cup ripe bananas (about 3)
1 tsp. baking soda
2 Tbs. hot water
1 1/2 c. flour (I use 1 cup white and 1/2 cup wheat)
1/2 tsp. salt

1. Preheat oven to 375 (350 for dark pans)
2. Grease 12 muffin cups
3. Cream together butter and sugar in large bowl
4. Add egg to creamed mixture.
5. Add ripe bananas (there is no need to mash them before hand if you are using an electric mixer- it will mash them up while mixing)
6. Dissolve baking soda in hot water in a small bowl; Add to the banana mixture
7. Add flour and salt.
8. Mix until well blended- do not over mix- batter will be lumpy
9. Spoon batter into greased muffin cups.
10. Bake in preheated oven for approx. 20 minutes- or until golden brown

Butter Bread

~This is a great recipe that my mom makes all the time. It reminds me a little bit of sourdough bread. It is always a hit!
One batch makes 2 loaves, and the ease of a bread machine makes it an easy recipe.
~Kari


Butter Bread

1 c. buttermilk (or milk)
1/4 c. butter or marg., softened
2 eggs, slightly beaten
1 tsp. salt
1/2 c. sugar
4 c. flour (with wheat or rye bread will be denser)
1 pkg. yeast (2 tsp.)

Put all ingredients in bread machine as your directions indicate. Set on dough setting. When dough cycle is completed- turn on floured surface- divide in half.

Place each half in a greased loaf pan. Spray top of bread with cooking spray to stay soft. Allow to rise for at least an hour in a warm place.

Bake at 325 for about 15-20 minutes.

My Notes:

~We always use buttermilk- not milk
~I use a little more than 2 teaspoons of yeast....not quite heaping, but not level, either
~I usually place my bread in the oven to rise after letting the oven heat up on "warm" for a few minutes
~After it bakes, I usually rub a little bit of marg. on it.
~I do not handle the bread much other than turning it on a floured surface. I do not roll it and tuck the ends under in order to shape the bread- I simply lightly form it into a "rectangle" of sorts and place it in the pans.

Enjoy

Tropical Fruit Salad

This is a great fruit salad that my mom almost always fixes when we have ham. It is not very expensive to make, and it always is very popular!

1 large can pineapple chunks with juice
2 15oz. can mandarin oranges, drained
1 small package vanilla instant pudding

Drain pineapple juice into medium bowl. Add dry pudding and mix well with pineapple juice. Add pineapple chunks and oranges. Chill in refrigerator. Before serving, slice bananas into salad.
YIELD: approx. 6 servings

Cool Lemon Sheet Cake

I modified this cake from a recipe I found from Taste of Home. This cake reminds me of spring because it is yellow, cool, and light! It also serves a large number of people, which is nice.
It would be a perfect compliment to your Easter dinner!

~Kari

Ingredients:

• 1 package (18-1/4 ounces) lemon cake mix
• 4 eggs
• 1 package (3.5 oz) instant lemon pudding, prepared
  
• 1 package (3 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 2 cups Domino® or C&H® Pure Cane Powdered Sugar
• 1 teaspoons vanilla extract
• 1 tsp. lemon extract
  

Directions:

Prepare lemon pudding as directed on package. In a large bowl, beat the cake mix and eggs until well blended. Fold in lemon pudding.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and lemon extracts. Spread over cake. Store in the refrigerator. Yield: 30-35 servings.

Scallloped Potatoes

Here is one of the side dishes that the Boyer family traditionally has at our Easter dinner.
~Marilyn

6 to 8 medium potatoes
6 Tbs. marg. or butter
6 Tbs. flour
1 1/2 tsp. salt
1/2 tsp. pepper
3 c. milk
1/4 c. minced onion
2 c. sharp Cheddar Cheese, shredded

Peel potatoes and cut into thin slices. Cover with water and boil for 5 minutes. Drain and pour into a 2-quart casserole. Melt marg. in saucepan. Stir in flour and seasoning. Add milk slowly. Add onion and cheese. Cook and stir continually over medium heat until boiling. Pour over potatoes. Sprinkle with more cheese. Bake at 350 for 30-45 minutes. YIELD: 8 servings

Easter Cake

Years ago we purchased a Lamb cake pan and a Cross cake Pan. Each Easter, one of the girls will make a cake in one of these pans and then decorate it with icing. Obviously the empty cross is significant for Easter, and the lamb cake pan represents the 'Lamb of God which taketh away the sins of the world'.
You could use your favorite cake recipe. Below is the cake we usually use...chocolate of course!

~Marilyn

Collector's Cocoa Cake

3/4 c. shortening, marg. or butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. cocoa
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/3 c. water
2 c. flour

Cream butter and sugar. Add dry ingredients alternately with water using electric mixer.
Beat Well. Pour into greased and floured pan(s); you may use on 9x13 or 2- 8 or 9-in. layer cake pans. Bake 35 to 40 minutes at 350 or until cake tests done Cool completely before icing. YIELD: 12 to 14 servings.