Bread Machine Sweet Orange Bread

Source: – Recipe by GoldMedal

Bread Machine Sweet Orange Bread

A warm slice of this orange bread will bring sunshine to even the cloudiest of mornings! 1 loaf (1 1/2 lb); 12 slices

  • Prep Time 10 min
  • Total Time 3 hr 40 min
  • Servings 0
1/2 cup plus 1 tablespoon water
3 tablespoons frozen orange juice concentrate, thawed
1 egg
3 Better for Bread™ flour
1/2 teaspoon grated orange peel

1/4 cup granulated sugar

2 tablespoons instant nonfat dry milk

1 -1/2 tablespoons butter or margarine, softened

1- 1/4 teaspoons salt

2 teaspoons bread machine or quick active dry yeast

Orange Glaze

3/4 cup powdered sugar

1 tablespoon orange juice


  • 1 Measure carefully, placing all bread ingredients in bread machine pan in the order recommended by the manufacturer.
  • 2 Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack.
  • 3 In small bowl, mix glaze ingredients until smooth and spreadable. Spoon glaze over cooled loaf.

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Pepperoni Artichoke Breadstick Focaccia

Pepperoni Artichoke Breadstick Focaccia

Skipping Stars Cuisine

Source: StoneGable –

This bread is so pretty and delicious, thank you Stone Gable for the recipe.

Yes, this does taste as good as it looks! Easy to make and soooo yummy, BREADSTICK FOCACCIA has quickly become a family favorite here at StoneGable.

This recipe falls into the “IT’S NOT ROCKET SCIENCE” category. It can be morphed into so many different tastes. Today’s focaccia was made with pepperoni and marinaded artichoke hearts… plus some roasted vegetables we had leftover in the frig!
How about making a sweet breakfast focaccia using cinnamon sugar and butter! YUM!
There are as many options as you have ideas!
And the great bonus is that it is soooooo pretty… a real swirly treat for the eyes!

1 can of Pillsbury Refrigerated Breadsticks pepperoni, one package marinaded artichoke hearts, small jar olive oil basil, fresh and cut into chiffonades
Preheat oven…

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Velveeta Shortage Isn’t a Shortage of History | Arts & Culture | Smithsonian

Velveeta Shortage Isn’t a Shortage of History | Arts & Culture | Smithsonian.

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Blueberry Sour Cream Pancakes

When our family of 10 goes blueberry picking, we have a bounty of blueberries in no time. We especially enjoy them in these melt-in-your-mouthblueberry sour cream pancakes pancakes topped with a satisfying blueberry sauce. —Paula Hadley, Somerville, Louisiana

10 Servings
Prep: 20 min.
Cook: 5min./batch


  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup cold water
  • 4 cups fresh or frozen blueberries
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1-1/2 cups 2% milk
  • 1 cup (8 ounces) sour cream
  • 1/3 cup butter, melted
  • 1 cup fresh or frozen blueberries


  • In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries.
  • Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
  • For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt.
  • Combine the eggs, milk, sour cream and butter.
  • Stir into dry ingredients just until moistened.
  • Fold in blueberries.
  • Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
  • Serve with blueberry topping.
  • Yield: about 20 pancakes (3-1/2 cups topping).
Nutrition Facts: 2 pancakes with 1/3 cup topping equals 332 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 387 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.
© Taste of Home 2013

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Peach No-Sugar Freezer Jam

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Coconut Custard Jam (Kaya) W/ Homemade Honey Infused Bread Loaf

Asian, Bake Bread, Coconut, Food, Homemade Jam, Malaysian recipe, Snack Spread, Sweet

Nommy Noms


There really isn’t anything much better than lazing around on a warm sunny Sunday summer afternoon (say that 10 times!), typing a blog post with the rich scent of fresh baked bread lingering in the air.

It seems right to celebrate Papa Day with something simple. Simple, but special. After all, Papa Day is really just a day to remind all of us how grateful we are for all those seemingly simple tasks that our dads do for us daily. Well… that, or it is a day created and promoted by Hallmark and other big corporations to sell cards and fatherly merchandise.

To quote a great man I know (my dad), “Everyday should be Fathers Day.” And so, it is in this spirit, that I spend this consumerism-sanctioned holiday by celebrating the simple. In food terms: simple Homemade Honey Infused Bread Loaf. Of course, me being me, I can’t resist…

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Cheezy Tofu

cheese, deep, lunch, sandwich, snack, Tofu

The Art is Cooking

Eat with bread or cracker, or as filling for some veggies, or as a filling for dates, or in salads delicious mixed with seasonal tomatoes and basil!

Among non vegetarians tofu often gets a bad wrap. I can understand why if you look at it from the perspective of the “normal” western taste. Westerners in general are not so enthusiastic about bland tastes, we like strong flavors and extremes: fat, sweet and salty. But due its modest and bland character, tofu is a very agreeable and willing to comply with the idiosyncrasies of our western taste. We can fit tofu into many different costumes and the “cheezy” costume is one that can be approached in several different ways. Why create the illusion of cheese? Well, one reason could be a desire to not eat animal products due to one or all of the many reasons out there: animal welfare, environment…

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