Category Archives: Breads

Our Favorite Pumpkin Muffins- Cleaner Version

P1020761My children’s eyes light up when they discover that pumpkin muffins are for breakfast. They absolutely love them. And yes, they are pretty tasty- moist, slightly sweet, and hinting with flavors like cinnamon, ginger and cloves- classic pumpkin companions!

I posted my original recipe for these favorite Pumpkin Muffins of ours a while back. Since then, however, I have cleaned them up a bit by drastically reducing the sugar (originally 3/4 cup white sugar – now down to 1/4 cup of pure maple syrup) and using healthier “oils and fats”- real butter and coconut oil- instead of canola oil. The kids can’t tell the difference, and I am much happier. The muffins taste just as delicious, if not better!

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Yeast Biscuits (Best Biscuits Ever)

20150204_181051Light, fluffy, flaky, golden, buttery…These are absolutely wonderful! If you want to make something really special out of something pretty simple- this will do it. Some people call these “Angel biscuits” because of their light and airy texture. Basically it’s the perfect- and might I say it- ‘heavenly’ combination of half biscuit/half yeast roll.

Baked in a cast iron skillet, the bottoms turn just slightly brown and beautiful to match the golden tops.

I like to serve these along with eggs and bacon or hot soup, or all by themselves at breakfast, slathered with butter and honey.

One of the nicest parts of this recipe, is that you can make the dough ahead, then let it chill in the refrigerator for a few hours or even a few days. One whole recipe will yield approximately 30 biscuits- but you can take out as much or as little dough as you want and use, and then put the rest of the dough back in the refrigerator to use on a different day.

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Our Favorite Homemade Tortillas

P1050759We love tacos around here. I make them a lot. It’s one of those meals that everyone at the table is always excited to eat- and without complaints- yay!

Switching to my own homemade Taco Seasoning from packaged taco seasonings was one of the first changes I remember making when I began to switch to truly homemade food.

But, this favorite meal of ours still needed a change…the tortillas.

So, we have recently switched from the store-bought pre-packaged tortillas to this homemade version.

And here is why- Instead of eating this along with our tacos: whole wheat flour, water, vegetable shortening (partially hydrogenated soybean and/or cottonseed oils), contains 2% or less of leavening (sodium bicarbonate, sodium aluminum sulfate, corn starch, monocalcium phosphate, calcium sulfate), salt, molasses, vital wheat gluten, fumaric acid, mono- and diglycerides, fully hydrogenated cottonseed oil, guar gum, sodium metabisulfite, soy flour, calcium propionate, and potassium sorbate (preservatives), enzymes. (found here)….

…we now enjoy tortillas made with only flour, salt, baking powder, lard (or butter), and water!

These tortillas are sturdy enough to hold all your fillings without falling apart, they are soft, and you will find them a little thicker than store-bought tortillas.

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Multi- Grain Sandwich Buns

P1050592If you would like to bump up the taste of your sandwiches or burgers- make homemade buns! Not only will you love the taste, you can also know that you are going to end up with a much more natural and healthier product than something similar that you might buy at the grocery store.

Just take a look at the ingredients found in this brand of Hamburger Buns!  (Wheat Flour, Water, High Fructose Corn Syrup Or Sugar, Yeast, Soybean Oil. Contains 2% Or Less Of: Wheat Gluten, Salt, Barley Malt, Datem, Mono- And Diglycerides, Calcium Sulfate, Calcium Propionate (To Retain Freshness), Monocalcium Phosphate, Calcium Carbonate, Sodium Stearoyl Lactylate, Soy Flour, Vinegar, Sorbic Acid, Ethoxylated Mono- And Diglycerides, Enzymes, Whey, Yeast Nutrients (Ammonium Chloride, Ammonium Sulfate), Ferrous Sulfate (Iron), “B” Vitamins [Niacin, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid)],Wheat Starch, Soy Lecithin, Azodicarbonamide, Calcium Dioxide. If Topped, Also Contains Sesame Seeds Or Cornmeal. Contains: Wheat, Milk And Soy.) 

That is a LOT of add-ins! And for all that, I don’t even think most store- bought buns or sandwich breads even taste that good!

Well, this recipe is very easy and the buns are delicious.

These are very similar to another recipe for Homemade Sandwich Buns that I have posted. However I wanted to add in some other grains to make a healthier bread- and I love the way it has turned out. I make these often- whether it is for your typical PB&J or grilled cheese sandwich or a juicy burger or pulled pork sandwich…or even toasted with some butter and honey for breakfast! These buns also store very well. Keep tightly covered and they will remain tasty for several days.

The directions for this recipe are the way that I do it using my bread machine for making the dough. Obviously, you can adjust the directions if you are making the dough with a mixer or by hand.

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Orange Burst Pancakes

P1050552I’ve been on a real pancake kick lately! It started with a steak and eggs and pancake dinner at our house last week, followed by several pancake breakfasts!

Pancakes are great because you can whip them together in one bowl- for quick and easy cleanup, and you can cook them in minutes- for all those growling bellies.

I really like this recipe because, like My Favorite Pancake Recipe, you still get the health benefits of oats and wheat flour in the pancake, and then an added surprise of little bursts of orange that are just enough to brighten up the flavor. Top with a little buttery maple syrup and you’ll enjoy very bite!

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Make Your Bread a Powerhouse of Health! (this book will turn what you think you know about bread, upside-down!)

guide to breadI LOVE bread. I mean- I really love my bread. Who can resist a hot yeast roll with butter? I also love preparing and eating food that tastes good, but that I also know is nutritious, healthy, and real.

But, bread can be a slightly controversial food when it comes to its health and nutrition. Many diets ban bread, many health enthusiasts insist on particular flours, and require soaking grains or grinding your own wheat in order to obtain a healthy loaf.

But, everything I thought I knew about bread- especially about what makes it good for me, has been turned upside down. That’s why I am practically bursting at the seams to share this book with you. I think it is one of the most interesting and informative books I have read in a long time.

It is called Vintage Remedies Guide to Bread:Unlocking the Mysteries of Grains, Gluten, and Yeast. It is written by Jessie Hawkins. You can visit her blog, here.

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Pumpkin Drop Biscuits with Cinnamon Butter

P1050162Perfect for a special fall breakfast, or served along with a steaming soup, these pumpkin biscuits with cinnamon butter are delicious and a perfect seasonal treat! All my kids and my hubby loved these!

Pumpkin is not only a fall-favorite, but it is also very good for you. It is low-fat, very high in vitamin A and fiber, to name just a few of the health benefits! That’s even more reason to bake up more pumpkin goodies this time of year, right? (as if we really needed a reason!)

P1050151These slightly sweet biscuits are made will all wheat flour, milled flax seeds are also tucked in, and the use of pumpkin keeps them moist- and of course, lends the wonderful pumpkin nutrition, flavor, and color, too!

And then, an easy cinnamon butter gives the perfect compliment to these biscuits. Don’t skip it! It’s really the special touch.

I’ve already made this recipe twice in one week, and I’m anticipating a few more batches before pumpkin season is over!

Enjoy!

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1 Hour Honey-Wheat Yeast Rolls (No-Knead)

P1040638Sometimes, a day just isn’t conducive to making bread- you just might not have the time put into the process of making the dough and allowing 2 rises.

But, you can still have fresh yeast rolls for dinner!

This is a great roll recipe that I love to use because it is so quick- just one hour, plus baking time, to beautiful soft dinner rolls- and delicious, too!

They are just lightly sweet from honey, and use half white and half wheat flour, yet still deliver a light roll- not dense. And to make things even better, there is no kneading the dough!

If you are new to working with yeast, this would be a great recipe to get you started.

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Blueberry Buttermilk Muffins

P1040526When I was growing up, my mom always made blueberry muffins on my birthday. I can remember waking up those mornings, and I could smell the sweet smell of blueberries from my bed. What a great start to a morning!

Well, it’s not my birthday, but it is summer and it is blueberry season around here. I have a bunch of blueberries in my refrigerator- little hands (and big hands) can frequently be seen sneaking a handful!

But I have plans for those P1040542blueberries. And this was one of them…my favorite Blueberry Buttermilk Muffins- moist, lightly sweet, and bursting with blueberries!

I’ve tried other similar recipes, but always come back to this one I’ve been making for years now.

It’s a good’un!

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Banana-Oatmeal and Honey Muffins

P1040335If you haven’t already noticed, I make muffins often for breakfast around here. Pumpkin, Bran, Oatmeal, Blueberry– there’s so many options! In fact, I’ve also already shared another banana muffin recipe with you- a plain and simple version that is my usual go-to banana muffin. However, this time when the bananas ripened quicker than we could eat them, I wanted to do something a little more healthy. Muffins are good for that. You can include healthier ingredients and make subtle P1040339changes that are hardly noticeable. 

So, these banana muffins are made with oatmeal for fiber, all white wheat flour in place of white, half yogurt in place of all butter, and sweetened with honey instead of sugar. They were moist and sweet and tasted delicious. (Oh- and I did add chocolate chips- not a ton, but my children think the entire purpose of muffins is to be able to have chocolate at breakfast! So, I don’t mind adding just enough to satisfy so that they will also eat the other healthier parts of the muffin!) 

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