Tag Archives: bread

Quick and Easy Biscuits

16 May

Recently I had been away for a few days, so there wasn’t much in my fridge/cupboards when I got home. I was tired and not in the mood to head out to the grocery store right away, but I wanted some sort of bread product that was simple and easy to bake and didn’t require a lot of ingredients. I have a bread machine which I use fairly regularly, but I didn’t want to have to wait for four hours for the bread to be ready.

So I ended up turning to my favourite source for simple and delicious recipes – Beth over at Budget Bytes. She had this fabulous biscuit recipe, so I decided to give it a try. It was my first time baking biscuits (pretty pathetic that I’d never made them before now), and I was thrilled with the results.

Quick and Easy Biscuits

  • 1 cup milk
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 Tablespoons cold butter

Preheat the oven to 450. Mix the lemon juice into the milk and put it back into the fridge until you’re ready to use it.

In a large bowl, combine the flour, baking powder, baking soda and salt. Stir well until everything’s evenly combined.

Slice the cold butter into small pats and add it to the flour mixture. Using your hands, mush the butter into the flour mixture until it is evenly incorporated. It will have a fine, sandy texture when it’s all mixed in.

Stir in the milk until the mixture is completely wet. The dough will be very wet and sticky at this point.

Liberally flour your hands and the counter top. Turn the dough out onto the counter, sprinkle with some flour, and pat down until it is about 3/4 inch thick. Using a cookie cutter or another round object like a drinking glass, cut the biscuits out of the dough. Place onto a baking sheet lined with parchment. Take the remaining dough, form into a ball and pat it out into 3/4 inch again and cut out biscuits. Repeat as necessary until all the dough is used up.

Bake for 15 minutes or until the tops are golden brown.

biscuits

These are light and fluffy and very delicious!

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Apple Cinnamon Loaf

22 Feb

I’m not sure where I found this particular recipe, as I didn’t have a website saved along with it, but I’ve had it filed away for quite some time now. It sounded simple and easy to bake, which is always a bonus in my books. Plus, it’s hard to go wrong with apples, cinnamon and sugar. I had some free time this afternoon so I decided to give this a try. It is so delicious and it turned out perfectly! This would be great to serve with an afternoon tea or coffee.

Apple Cinnamon Loaf

  • 1/3 cup brown sugar (not packed)
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan. Mix the brown sugar and cinnamon together in a small bowl and set aside. Beat the white sugar and butter together in a large bowl until smooth and creamy. Beat in eggs, one at a time, until incorporated. Add vanilla extract.

Combine flour and baking powder together in another bowl and stir into the creamed butter mixture. Mix the milk into the batter until smooth. Pour half of the batter into the prepared loaf pan. Add half of the apples and half of the brown sugar cinnamon mixture. Lightly pat into the batter.

Pour the remaining batter over the apple layer and top with the remaining apples and brown sugar and cinnamon mixture. Lightly pat the apples into the batter and swirl the brown sugar mixture through the apples using your finger or a spoon.

Bake until a toothpick inserted in the centre of the loaf comes out clean – 30 to 40 minutes.

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loaf
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inside
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A few quick notes: I used rice milk, and that didn’t seem to have any adverse affect on the loaf. The middle part did collapse a little bit, but overall that’s not a big deal. Also, I decided to use a Spartan apple, as they’re not a super crunchy apple when eaten raw, and I chopped the pieces pretty finely. I didn’t want to have hard chunks in the middle of the loaf, and by cutting the pieces smaller (no matter what kind of apple you end up using) you’ll prevent that from happening.

Pumpkin Spice Loaf

13 Oct

Fall (and especially Thanksgiving) is the perfect time to cook with pumpkin. Everywhere you go, there’s pumpkin-flavoured something available. I found this fabulous recipe through Hillary, who regularly posts amazing looking (and sounding) recipes. This is very easy to make, and is a HUGE crowd-pleaser.

Pumpkin Spice Loaf

  • 1 cup white sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 cup pure pumpkin purée (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1-3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt

Preheat oven to 350F. Lightly grease 9×5 loaf pan.

In large bowl, whisk together sugars, eggs, oil, water, pumpkin and vanilla until smooth. Set aside.

In medium bowl, whisk together remaining ingredients.

Stir dry ingredients into pumpkin mixture.

Pour into prepared loaf pan and bake for 55-65 minutes, until top is lightly golden and toothpick inserted into the middle comes out clean.

pumpkin loaf

I doubled the recipe so that we could have two loaves, and they turned out perfectly! I made them yesterday afternoon, and we’ve already gobbled down one of the loaves. We’re having our big family Thanksgiving meal this evening, and I’m sure the last loaf will be consumed as part of our dessert.