Oatmeal Herb Bread
Stacy Stoltzfus
Grantham, PA
Makes 1 loaf
Prep. Time: 20 minutes
Rising Time: 65-85 minutes
Cooking/Baking Time: 30-35 minutes
Standing Time: 30-45 minutes
1 cup warm water (110-115°)
2 Tbsp. brown sugar
1 Tbsp. yeast
1 egg, lightly beaten
3 Tbsp. olive oil
1 tsp. salt
½ cup quick oats
1 tsp. dried parsley
1 tsp. dried sage
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
3½-4 cups bread flour
1. Dissolve sugar in warm water in a large mixing bowl.
2. Sprinkle yeast over top.
3. Let stand 5-10 minutes until yeast begins to foam.
4. Stir in egg, olive oil, salt, oats, and herbs.
5. Gradually add in flour, one cup at a time, mixing until a ball forms that is not too dense. Dough should be soft but not sticky.
6. Knead about 5 minutes on floured surface.
7. Grease a large bowl. Place dough in bowl and cover with a tea towel.
8. Place in warm spot. Let rise until doubled, about 30-45 minutes.
9. Punch down. Form into a loaf.
10. Place in greased loaf pan. Let rise until dough comes to top of pan, about 35-40 minutes.
11. Bake approximately 30-35 minutes at 350°. Loaf should be golden brown and should sound hollow when tapped.
12. Cool 10 minutes before removing from pan.
13. Let cool until lukewarm before slicing to keep moisture in the loaf. Slice the loaf just before serving.
Tips:
1. I always use an instant-read thermometer to ensure the bread is completely baked through. It should register 190-200 when done.
2. This is my favorite herb blend; feel free to substitute other herbs. This bread also makes wonderful croutons!
3. You can use dried herbs instead of fresh herbs. The formula? 1 tsp. dried herbs for 3 tsp. fresh herbs.
Naomi Ressler
Harrisonburg, VA
Makes 2 loaves
Prep. Time: 1½ hours
Baking Time: 20 minutes
2 Tbsp. shortening
2 Tbsp. sugar
2 tsp. salt
1 cup boiling water
1 cup cold water
2¼-oz. pkgs. yeast
1 scant Tbsp. sugar
½ cup warm water
6 cups flour
1. Dissolve shortening, sugar and salt in boiling water.
2. Add cold water to shortening mixture.
3. Dissolve yeast and sugar in warm water. Add to the shortening mixture.
4. Add flour. Do not beat. Stir with big spoon every 10 minutes, 4 or 5 times, for approximately an hour.
5. Divide dough in half. Flour dough board or counter and hands and pat each section into rectangle shape about ½" thick.
6. Roll lengthwise in jelly roll fashion and tuck in ends.
7. Cut slits diagonally 2-3 inches apart (shallow) on top of loaves.
8. Put on lightly greased baking sheet. Let rise until double, about 20-30 minutes depending on temperature of room.
9. Bake at 375-400° for approximately 20 minutes.
Tips:
1. You may wish to brush butter or margarine on top of loaf after baking.
2. Delicious with any meal but especially with pasta.
3. Dough will be stiff/thick and difficult to stir, but do the best you can!
Good friends shared this bread with us. I’ve made many loaves to donate to our Mennonite Relief Sale. It’s so quick and easy, as well as delicious, and makes large loaves.
Icebox Butterhorns
Jolyn Nolt
Leola, PA
Makes 36 rolls
Prep. Time: 15 minutes
Chilling Time: 8 hours or overnight
Rising Time: 1 hour
Baking Time: 15-20 minutes
2 cups milk
1 Tbsp. yeast
2 Tbsp. warm water (110-115°)
½ cup sugar
1 egg
1 tsp. salt
6 cups flour
1½ sticks (¾ cup) butter, melted
additional melted butter
1. Heat milk in small saucepan just until skin forms on top.
2. Remove from heat and allow to cool to 110-115° (check with an instant-read thermometer).
3. Meanwhile, in a large mixing bowl, dissolve yeast in warm water.
4. When milk has cooled (as directed in Step 2), add it, plus sugar, egg, salt, and 3 cups flour to yeast mixture.
5. Beat until smooth.
6. Beat in 1½ sticks melted butter and remaining flour. The dough will be sticky.
7. Cover bowl. Refrigerate 8 hours or overnight.
8. Then divide dough into three balls.
9. Roll each piece into a 12" circle on lightly floured surface.
10. Cut each circle into 12 wedges each.
11. Roll up each wedge crescent-style, starting with the wide end. Place rolls point-side down, 2 inches apart on waxed paper-lined baking sheets. Curve ends, if you wish, to shape into crescents.
12. Cover and set in warm place. Let rise 1 hour.
13. Bake at 350° for 15-20 minutes.
14. Brush with melted butter after baking.
Always check what you are baking a little earlier than stated in the recipe. Ovens do vary.
Mary Jones, Marengo, OH
Garlic Breadsticks
Sadie Mae Stoltzfus
Gordonville, PA
Makes 16 servings
Prep. Time: 10 minutes
Rising Time: 20 minutes
Baking Time: 20 minutes
1½ cups warm water, 110-115°
1 Tbsp. yeast
1 Tbsp. oil
1 Tbsp. sugar
1¼ tsp. salt
4 cups bread flour
Butter mixture:
3 Tbsp. olive oil, divided
1 stick (½ cup) butter, melted
3 Tbsp. olive oil, divided
1 tsp. coarsely ground salt
3 Tbsp. Parmesan cheese
1½ tsp. garlic powder
3 Tbsp. dried parsley flakes
1. Stir yeast into water in large bowl, stirring until dissolved.
2. Add 1 Tbsp. oil, sugar, salt and flour. Knead a little in the bowl to make sure ingredients are fully incorporated.
3. Cover with tea towel. Let rise 5-8 minutes in warm spot.
4. Place 1 tsp. olive oil in each of two 9 × 13 baking pans.
5. Divide dough between baking pans. Spread to cover bottom of each pan. Set aside.
6. Prepare butter mixture by placing melted butter in bowl.
7. Stir in remaining ingredients.
8. Pour butter mixture evenly over 2 pans of dough.
9. Bake at 350° for 20 minutes, or until golden brown.
10. Allow to cool slightly. Then using a pizza cutter, cut dough into sticks, each about ½" wide.
Tips:
1. For lighter breadsticks let dough, topped with butter mixture, rise 15-20 minutes.
2. You can use half whole wheat flour and half white bread flour.
3. Sometimes I serve these with salsa as an appetizer.
Melissa Wenger
Orrville, OH
Makes 20 servings
Prep. Time: 10 minutes
Baking Time: 9-12 minutes
12-oz. tube refrigerated buttermilk biscuits
¼ cup vegetable oil
½ tsp. salt
½ tsp. garlic powder
½ tsp. Italian seasoning
1. Cut each biscuit in half.
2. Roll each portion into a 6"-long rope.
3. Tie each in a loose knot. Place on greased baking sheet.
4. Bake at 400 for 9-12 minutes, or until golden brown.
5. While knots bake, combine oil, salt, garlic powder, and Italian seasoning in small bowl.
6. Brush over warm knots immediately after baking.
7. Brush knots again with seasoned butter.
French Onion Pan Rolls
Sherry Mayer
Menomonee Falls, WI
Makes 20 servings
Prep. Time: 15-20 minutes
Rising Time: 45 minutes
Baking Time: 30-35 minutes
2 1-lb. loaves frozen bread dough, thawed
1 cup grated Parmesan cheese
1 envelope onion soup mix
1 stick (½ cup) butter, melted
1. Divide bread dough into 20 portions. Shape each into a ball.
2. In a bowl, combine Parmesan cheese and dry soup mix.
3. Roll each ball in butter, and then in cheese mixture.
4. Arrange in 9 × 13 baking dish, making 2 layers if necessary.
5. Cover and let rise in a warm place until doubled, about 45 minutes.
6. Bake at 350° for 30-35 minutes, or until golden brown.
7. Serve warm.
Irish Freckle Bread
Martha G. Zimmerman
Lititz, PA
Makes 2 loaves
Prep. Time: 30 minutes
Rising Time: 2½ hours
Baking Time: 30-45 minutes
2 envelopes (2 Tbsp.) yeast
1 cup warm potato water (left from cooking potatoes) or warm water
¼ cup lukewarm mashed potatoes, made from scratch, or instant
8 Tbsp. sugar, divided
5¼ cups unsifted flour, approximately, divided
1 tsp. salt
2 eggs, beaten
1 stick (½ cup) butter, melted and cooled
1 cup raisins
1. Dissolve yeast in warm potato water in large mixing bowl.
2. Stir in mashed potatoes, 2 Tbsp. sugar, and 1 cup flour. Beat until smooth.
3. Cover and let rise in warm place until bubbly, about 30 minutes.
4. Stir down.
5. Add rest of sugar, salt, and 1 cup flour. Beat until smooth.
6. Stir in eggs and butter.
7. Add raisins.
8. Stir in enough additional flour to make soft dough.
9. Turn out onto lightly floured board. Knead until smooth and elastic, about 5 minutes.
10. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled, about 1 hour.
11. Punch down. Divide into four equal parts. Let rise 50 minutes.
12. Shape each part into slender loaf, about 9 inches long.
13. Put loaves in 9 × 5 baking pans.
14. Cover and let rise again until double, about 40 minutes.
15. Bake at 350° for 30-45 minutes.
This was a recipe I made when my children were young and we only had one car. So for a little income I made this bread and sold it to my neighbors. They loved it.
Cheddar Biscuits
Jean Halloran
Green Bay, WI
Jessalyn Wantland
Napoleon, OH
Makes 12 servings
Prep. Time: 10-20 minutes
Baking Time: 15-17 minutes
2½ cups buttermilk baking mix
half stick (4 Tbsp.) cold butter
1 heaping cup shredded cheddar cheese
¾ cup milk
½ tsp. garlic powder, divided
2 Tbsp. butter, melted
¼ tsp. dried parsley flakes
1. In good-sized mixing bowl, cut butter into baking mix using pastry cutter or 2 knives until mixture resembles small peas.
2. Stir in cheese, milk and ¼ tsp. garlic powder until just combined. Do not over-mix.
3. Drop batter by ¼ cupfuls onto greased baking sheet. (An ice cream scoop works well.)
4. Bake 15-17 minutes at 400°, or until tops are lightly browned.
5. Remove from oven. Brush tops with melted butter. Sprinkle with ¼ tsp. garlic powder and parsley flakes. Serve warm.
Variations:
1. Add ¼ tsp. dill to Step 2, and sprinkle another ¼ tsp. dill over tops of baked biscuits in Step 5. I would serve these with seafood, especially salmon.
2. Use pepper Jack cheese instead of cheddar. Add ¼ tsp. chili powder to Step 5 and sprinkle another ¼ tsp. chili powder over tops of baked biscuits in Step 5.
These are dangerously good!
Lavina Ebersol
Ronks, PA
Makes 6 biscuits
Prep. Time: 30 minutes
Baking Time: 12-15 minutes
2 cups flour
3 Tbsp. sugar
¼ tsp. cream of tartar
¼ tsp. salt
4 tsp. baking powder
½ cup shortening
⅔ cup milk
1. In good-sized mixing bowl, combine flour, sugar, cream of tartar, salt, and baking powder.
2. Using a pastry cutter, or 2 knives, cut in shortening until mixture resembles small peas.
3. Stir in milk until ball of dough forms.
4. Roll dough out on flat surface until about ¾" thick.
5. Using a 3" biscuit cutter, cut out 6 biscuits. Place on ungreased baking sheet.
6. Bake at 450° for 12-15 minutes so that biscuits brown lightly. Do not over-bake!
7. Serve warm.
Good Go-Alongs:
Split these biscuits and serve them topped with sausage gravy.
Cornbread
Rebecca B. Stoltzfus
Lititz, PA
Makes 16 servings
Prep. Time: 10 minutes
Baking Time: 35 minutes
¾ cup sugar
⅓ cup (5⅓ Tbsp.) butter, softened
2 eggs, beaten
½ cup sour cream, or buttermilk
1 cup flour
1 cup cornmeal
½ tsp. salt
1 tsp. baking soda
½ tsp. baking powder
1. Cream sugar and butter together well.
2. Mix in sour cream and sour milk, or buttermilk, and eggs well.
3. In a separate bowl, combine flour, cornmeal, salt, baking soda, and baking powder.
4. Add dry ingredients to creamed mixture.
5. Pour batter into greased 8 × 8 baking dish.
6. Bake at 350° for 35 minutes, or until toothpick inserted in center comes out clean.
Sweet Cornbread
Blanche Nyce
Hatfield, PA
Makes 16 servings
Prep. Time: 15 minutes
Baking Time: 30 minutes
1 cup flour
1 cup cornmeal
⅔ cup sugar
1 tsp. salt
3½ tsp. baking powder
1 egg
⅓ cup milk
8 oz. (1 cup) crushed canned corn
⅓ cup vegetable oil
1. In large bowl, combine flour, cornmeal, sugar, salt, and baking powder.
2. Stir in egg, milk, corn, and oil until well combined. Batter will be slightly lumpy.
3. Pour batter in greased 9 × 13 baking pan.
4. Bake at 350° for 30 minutes, or until toothpick inserted in middle comes out clean.
Beside each dish of food on the buffet, place a stack of cards with its recipe written on them. Then guests can take the recipe if they wish.
Anita Troyer, Fairview, MI
Kitty Hilliard
Punxsutawney, PA
Makes 9 servings
Prep. Time: 10 minutes
Baking Time: 20-22 minutes
1¼ cups flour
¼ cup cornmeal
1½ tsp. baking powder
½ tsp. salt
1 egg
¾ cup milk
½ cup maple syrup
3 Tbsp. vegetable oil
1. In a bowl, combine flour, cornmeal, baking powder, and salt.
2. In another bowl, beat egg. Add milk, syrup, and oil.
3. Stir wet ingredients into dry ingredients just until moistened.
4. Pour into a greased 9 × 9 baking pan.
5. Bake at 400° for 20-22 minutes, or until a toothpick inserted in center come out clean.
6. Cool on wire rack for 10 minutes. Cut into squares. Serve warm.
Tip:
I’ve also made this recipe with ordinary pancake syrup, and it tastes great.
Cocoa Zucchini Bread
Kathy Hertzler
Lancaster, PA
Katie Ebersol
Ronks, PA
Makes 2 or 3 loaves
Prep. Time: 15 minutes
Standing Time: 45-50 minutes
Baking Time: 1 hour
2 cups sugar
3 eggs
1 cup corn, or vegetable, oil, or 2 sticks butter, softened
2 cups grated zucchini
½ cup milk
1 tsp. vanilla
3 cups flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup cocoa powder, optional
½ cup mini-chocolate chips
½ cup chopped walnuts, or pecans
1. Blend sugar, eggs, and oil in large mixing bowl.
2. Stir in zucchini.
3. Add milk and vanilla and stir well.
4. Mix flour, cinnamon, baking soda, baking powder, salt, and optional cocoa powder together in medium-sized mixing bowl.
5. Add dry ingredients to zucchini mixture. Stir thoroughly.
6. Add in chocolate chips and nuts. Stir.
7. Pour into 2 or 3 greased 8 × 4, or 2 9 × 5, loaf pans. Bake at 350° for 1 hour. Test that bread is finished by inserting toothpick into center of each loaf. If pick comes out clean, bread is done. If it doesn’t, continue baking 3-5 minutes. Test again.
8. Let cool in pans 15-20 minutes.
9. Remove from pans. Let stand 30 minutes or more before slicing and serving.
Tip:
This is a wonderful bread to serve with whipped cream cheese and hot tea.
My sister first made this for me during a visit. I’m in PA and she’s in South Dakota, so it was special to share with her.
Kathy Hertzler
Lancaster, PA
Esther Yoder
Hartville, OH
Makes 2 large loaves, or 7 small loaves
Prep. Time: 20-30 minutes
Baking Time: 20-45 minutes
3 eggs
1 cup brown sugar
⅔ cup oil
1 tsp. vanilla
8-oz. pkg. cream cheese, softened and cut into chunks
1½ cups flour
½ cup quick, or old-fashioned, oats
1 tsp. baking powder
1 tsp. baking soda
1½ tsp. cinnamon
½ tsp. nutmeg
1 tsp. salt
1½ cups shredded zucchini
2 cups finely chopped walnuts
1. With an electric mixer, beat eggs, sugar, oil, and vanilla 3 minutes.
2. Add cream cheese and beat 1 minute.
3. Mix flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
4. Fold gently into egg mixture.
5. Fold in zucchini and nuts.
6. Pour into 2 9 × 5 greased loaf pans. Bake at 350° for 45 minutes. Or divide among 7 small loaf pans, and then bake at 350° for 20 minutes. Test that loaves are finished by inserting toothpick into center of loaves. If pick comes out clean, baking is complete. If not, bake another 3-5 minutes and test again with toothpick.
Pumpkin Bread
Joanne Warfel
Lancaster, PA
Makes 2 or 3 larger loaves, or 8 small loaves
Prep. Time: 15-20 minutes
Baking Time: 25-70 minutes, depending on size of loaves
⅔ cup cooking oil
2⅔ cups sugar
4 eggs
16-oz. can (2 cups) pumpkin
⅔ cup water
3⅓ cups flour
2 tsp. baking soda
1 tsp. salt
½ tsp. baking powder
1 tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
1 cup raisins
⅔ cup chopped nuts
1. In large bowl, cream oil and sugar until fluffy.
2. Blend in eggs, and then pumpkin and water.
3. In a separate bowl, sift together flour, baking soda, salt, baking powder, cinnamon, cloves, and nutmeg.
4. Stir sifted dry ingredients into pumpkin mixture.
5. Stir in raisins and nuts.
6. Pour into two greased 5 × 9 loaf pans or three 4½ × 8½ loaf pans, or eight 3 × 6 loaf pans. Bake at 350° for 60-70 minutes for larger loaves; 25-30 minutes for small loaves. Test that bread is done by inserting toothpick into center of loaves. If pick comes out clean, bread is finished baking. If it doesn’t, continue baking 3-5 minutes more. Test again.
7. Allow to cool in pans 10 minutes. Remove from pan and allow to cool another 30 minutes or so before slicing and serving.
Tips:
1. I like to use garden-grown butternut squash for this recipe. I use 2 cups cooked and mashed squash instead of the 16-oz. can pumpkin. I like the texture of butternut squash better than cooked pumpkin from the traditional neck pumpkins.
2. I make the small loaves so I have them for gifts. They freeze well, and I’ve been told it’s the best pumpkin bread they’ve ever had.
Gloria Lehman
Singers Glen, VA
Makes 18 servings
Prep. Time: 20 minutes
Baking Time: 20 minutes
1 cup flour
½ cup whole wheat flour
¾ cup sugar
¼ cup oat bran
¼ cup wheat germ
¼ cup quick, or old-fashioned, oats
1 tsp. baking powder
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. allspice
¼ tsp. salt
1 cup blueberries, fresh or frozen and partially thawed
½ cup chopped walnuts
1 banana, mashed
1 cup buttermilk
1 egg
1 Tbsp. vegetable oil
1 tsp. vanilla
1. In large bowl, stir together all dry ingredients (through salt) until well blended.
2. Gently stir in blueberries and walnuts. (Adding the blueberries to dry ingredients first helps to prevent turning the batter blue from any juice.)
3. In a separate container, mix together mashed banana, buttermilk, egg, oil, and vanilla.
4. Make a well in dry ingredients. Pour wet ingredients into well. Mix just until blended.
5. Fill greased muffin cups almost to the top.
6. Bake at 350° for approximately 20 minutes, or until toothpick inserted in centers of muffins comes out clean.
Tip:
This moist muffin is made better and healthier by using a banana instead of more oil.
Banana Chocolate Chip Muffins
Jen Hoover
Akron, PA
Jane Steiner
Orrville, OH
Makes 18-24 servings
Prep. Time: 15 minutes
Baking Time: 12-20 minutes
3-4 large ripe bananas, mashed
¾ cup sugar
1 egg
1½ cups flour
1 tsp. baking soda
1 tsp. baking powder
⅓ cup (5⅓ Tbsp.) butter, softened
½ cup chocolate chips
1. In a good-sized mixing bowl, blend together bananas, sugar, egg, and flour
2. Mix in baking soda, baking powder, and melted butter.
3. Stir in chocolate chips.
4. Bake in lined muffin tins at 375° for 12-20 minutes, or until toothpick inserted in center comes out clean. Check after 12 minutes to prevent muffins from over-baking.
Tips:
1. I freeze overly ripe bananas with these muffins in mind. Microwave frozen bananas until soft; then follow recipe.
2. You can use ¾ cup whole wheat flour and ¾ cup white flour for these. You can also add 1 Tbsp. wheat germ or flax seed to Step 1.
3. Before baking these, place a pecan half on top of each muffin.
My boys love these! I make them to take along every time we go on a trip.
With a busy life, it is nice to have potluck dishes that can be made a day or two ahead of time.
Sue Hamilton, Benson, AZ
Janessa Hochstedler
East Earl, PA
Makes 12-14 muffins
Prep. Time: 10-15 minutes
Standing Time: 30 minutes
Baking Time: 10-12 minutes
1½ cups mashed strawberries
¾ cup sugar, divided
1¾ cups flour
¼ tsp. nutmeg
¼ tsp. salt
½ tsp. baking soda
2 eggs, beaten
half stick (4 Tbsp.) butter, melted
1 tsp. vanilla
1. In a small mixing bowl, combine strawberries and ¼ cup sugar. Set aside for 30 minutes. Drain strawberries, reserving liquid.
2. In a large mixing bowl, combine flour, nutmeg, salt, and baking soda. Set aside.
3. In yet another bowl, mix together eggs, melted butter, vanilla, ½ cup sugar, and juice from berries.
4. Add to flour mixture, stirring just until combined.
5. Fold in berries.
6. Spoon batter into greased muffin tins.
7. Bake at 425° for 10-12 minutes, or until toothpick inserted in centers of muffins comes out clean.
Zucchini Oatmeal Muffins
Donna Lantgen
Arvada, CO
Makes 30 muffins
Prep. Time: 15 minutes
Baking Time: 20-25 minutes
2½ cups flour
1½ cups sugar
½ cup oats, quick or old-fashioned
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup chopped walnuts
4 eggs
10 oz. zucchini (1¼ cups shredded), peeled or unpeeled
¾ cup oil
1. Mix flour, sugar, dry oatmeal, baking powder, salt, cinnamon, and walnuts together in large mixing bowl.
2. In a separate bowl, combine eggs, zucchini, and oil.
3. Stir wet ingredients into dry ingredients, until just mixed. Do not over-stir.
4. Fill greased baking tins half-full. (Or use paper liners instead of greasing tins.)
5. Bake at 400° for 25 minutes, or until toothpick inserted in centers of muffins comes out clean.
Tip:
Shredding zucchini in your food processor makes things easier.
Pecan Pie Mini-Muffins
Orpha Herr
Andover, NY
Makes 28-30 mini-muffins
Prep. Time: 10-15 minutes
Baking Time: 20-22 minutes
1 cup packed brown sugar
½ cup flour
1 cup chopped pecans
⅔ cup (10⅔ Tbsp.) butter, melted
2 eggs, beaten
1. In a bowl, combine brown sugar, flour, and pecans. Set aside.
2. In another bowl, combine melted butter and eggs. Mix well.
3. Stir butter-eggs mixture into flour mixture.
4. Fill well-greased and floured miniature muffin cups two-thirds full. Or use paper liners.
5. Bake at 350° for 20-22 minutes, or until toothpick inserted in centers of muffins comes out clean.
6. Remove immediately and cool on wire racks.
Tips:
1. If not all of the cups in your tins are filled with batter, fill those empty cups about half full with water. It will help your muffin tins not to warp.
2. You can double or triple this recipe and bake them in regular-sized muffin tins.
3. You can make muffins a week or more ahead of when you need them and freeze them in an air-tight container. Remember to take them out at least 3-4 hours before serving time.
Ham French Bread
Sharon Timpe
Jackson, WI
Makes 12-15 servings
Prep. Time: 20 minutes
Baking Time: 25-30 minutes
1 loaf crusty French bread
1 stick (½ cup) butter or margarine, at room temperature
½ cup grated Parmesan cheese
½-¾ cup finely chopped boiled ham
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
Topping:
olive oil
¼ cup Parmesan cheese, grated
freshly ground black pepper, optional
1. Slice bread into 1½-2" slices on the diagonal in one direction, not cutting all the way through. Repeat the other direction, crossing the original cuts, to create diamonds.
2. In a bowl, mix together butter, ½ cup Parmesan, ham, basil, and parsley.
3. Spread between each cut slice of bread.
4. Put bread on a large piece of aluminum foil and drizzle olive oil over the top.
5. Sprinkle on ¼ cup Parmesan and black pepper if using.
6. Wrap foil up and around bread, leaving the top open.
7. Bake at 350° for 25 minutes.
Variations:
For Bacon Provolone Bread, mix ⅔ cup butter with ⅓ chopped green onions. Spread between cut bread diamonds. Put 8oz. sliced provolone between cut bread diamonds also. Add 8oz. chopped bacon to the top. Bake at 400° for 25-30 minutes.
Charity Brubaker
Dayton, VA
For Bacon Swiss Bread, use 1 stick butter, ⅓ cup chopped onions, 4 tsp. prepared mustard, and 8 oz. sliced Swiss. Lay 5 bacon slices over top. Bake a directed above.
Monica Leaman Kehr
Portland, MI
Tip:
Guests may tear off a chunk of the bread or you may want to finish cutting through the slices to make it easier. Serve from the foil or put on a platter.
Cheese and Onion French Bread
R. Wright
Stonyford, CA
Makes 16 servings
Prep. Time: 20 minutes
Baking Time: 12-15 minutes
Standing Time: 15-30 minutes
2 cups shredded Italian cheese blend
⅔ cup mayonnaise
¼ cup grated Parmesan cheese
1 loaf French bread
1. In a good-sized bowl, mix together cheese blend, mayonnaise, and Parmesan cheese.
2. Cut loaf in half lengthwise.
3. Spread mixture on each half of bread. Gently press loaf back together.
4. Wrap gently in tin foil.
5. Bake at 375° for 12-15 minutes.
6. Allow bread to cool 15-30 minutes. Unwrap, slice, and serve warm.
Chrissy Baldwin
Mechanicsburg, PA
Makes 16 servings
Prep. Time: 10-15 minutes
Baking Time: 12-15 minutes
8-oz. pkg. chive and onion cream cheese
1½-oz. jar bacon bits
2 8-oz. cans refrigerated crescent dinner rolls
1. Mix cream cheese and bacon bits until blended.
2. Separate each can of dough into 8 triangles each.
3. Cut each triangle in half to create 2 equal triangles.
4. Spread the cream cheese mixture onto each triangle.
5. Roll up each triangle starting at smallest point.
6. Place point sides down on ungreased baking sheet.
7. Bake 12-15 minutes at 375° or until golden brown.
Honey Butter
Donna Lantgen
Arvada, CO
Makes 10-20 servings
Prep. Time: 5 minutes
½ cup honey
1 stick (½ cup) butter, softened
1. In good-sized mixing bowl, blend honey and butter together.
2. Spread on corn bread, banana bread, or other bread of your choice.
3. Store in air-tight container.
