Easy Orange Rolls
These rolls are sooo delicious! My husband loves anything orange and this just made his day. They are so quick and easy also.
You can layer them in your bundt pan any way you want. Or you may want to separate the biscuits in half so you have exactly 30 biscuits. I could only buy the tubes with 5 biscuits so I actually used more than I should have and it was too many. If you can find the tubes with 10 biscuits, they are the best.
- 1 cup sugar
- 1 stick butter, cubed
- 1/4 cup orange juice
- 2 tablespoons grated orange zest
- 3 tubes (10-oz. each) refrigerated biscuits
In a small saucepan, combine the sugar, butter, orange juice and zest. Heat until sugar is dissolved and butter is melted. Pour into a greased 10-inch fluted tube pan.
Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly. Arrange remaining biscuits in the same manner, creating two concentric rings, using 10 biscuits for the middle ring and eight biscuits for the inside ring.
Bake at 350 degrees for 30-35 minutes or until golden brown. Immediately turn upside down onto serving platter. Serve warm.
“Christ sends us out to bring others in.”
Dixie’s Lemon Blueberry Biscuits
These drop biscuits are sooo delicious!!! They are a cross between a biscuit, a scone and a muffin. The three of us were ooing and ahhing over them. We ate them slightly warm and they had a wonderful lemon flavor and just bursting with blueberries. (My blueberries were pretty large, which I think made them extra special.)
- 2 cups all-purpose flour (10-oz.)
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 oz. jar lemon curd
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted
- 1 teaspoon grated lemon zest
- 1 cup fresh or frozen blueberries (you do not need to defrost them)
- 1/2 cup sifted confectioners’ sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
Preheat oven to 400 degrees. In a large bowl, whisk the first four ingredients. In another bowl, whisk lemon curd, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
Drop by 1/3 cupfuls 1 inch apart onto a baking sheet lined with parchment. Bake 15 to 18 minutes or until light brown.
In a small bowl, combine glaze ingredients, stir until smooth. Drizzle over warm biscuits.
Makes 10 to 12 biscuits.
“We were created to give God the glory.”
Amish Whole Wheat Batter Bread
It seems with the Covid-19 pandemic right now, there is a lot of baking going on. Very hard to find yeast in the stores, after I used up everything I had in the house. But a friend came through for me. So the baking began again. After the English Muffin Bread, I moved on to this batter bread. It is soooo yummy! And really easy to make.
This happens to be a recipe from the late Elizabeth Coblentz, The Amish Cook.
- 1 package active dry yeast
- 1 1/2 cups warm water (105 – 115 degrees)
- 3 tablespoons honey
- 2 teaspoons salt
- 1 tablespoon shortening, softened
- 2 cups bread flour
- 1 cup whole wheat flour (I used white whole wheat flour)
In a large bowl, dissolve the yeast in the warm water. (I used my mixer with the dough hook for the whole process.) Add the honey, salt, shortening, and 1 cup of the bread flour. Mix vigorously with a wooden spoon to form a wet batter. Gradually stir in the remaining 1 cup bread flour and the whole wheat flour until evenly combined. Cover the bowl and let the batter rise in a warm place until doubled in size, about 30 minutes. Stir the batter several times, then spread it evenly in a greased 5 by 9-inch loaf pan. Let it rise in a warm place until the batter reaches 1/2 inch from the top of the pan, about 40 minutes.
While the dough is rising, preheat the oven to 375 degrees. Bake for about 30 minutes, or until the top is golden and the bread sounds hollow when tapped. After removing the bread from the oven, brush it with butter or margarine for a softer crust. Remove the bread from the pan and cool it on a wire rack.
Makes 1 loaf.
“God gives fresh starts from the inside out.”
English Muffin Bread
Wow!! I got rave reviews after making this bread. We all just devoured it in minutes, it is so good!! I gave one loaf away to a friend so I had to make a second batch.
Now, you can serve it any way you like, but I prefer it toasted with a little butter and either peach jam or apple butter. Yum!!
- 5 3/4 cups all-purpose flour (1 1/2 lbs.)
- 2 1/4 cups warm water
- 1 tablespoon kosher salt
- 1 tablespoon, plus 1 1/2 teaspoons sugar
- 2 1/4-oz. packets Instant Yeast
- 1/4 cup melted butter, divided
- Cornmeal for dusting pan
In your mixer with dough hook, mix together flour, water, salt, sugar and yeast until moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray and place it on top of dough. Put your bowl in a warm draft-free place until the dough looks puffy and has doubled in size, about 1 hour.
While the dough rises, spray two loaf pans with nonstick cooking spray and dust with cornmeal.
Divide the dough in half (you might want to spray your hands so it won’t stick to your hands), and put into the two pans. Cover again with sprayed plastic wrap and let rise another 30 minutes. While dough is rising, preheat oven to 350 degrees.
Place the pans on the center oven rack and bake for 30 minutes. Take out of oven and brush bread with half the melted butter. Return to the oven and bake another 10 minutes.
Turn loaves out of the pans on to a cooling rack immediately and brush all surfaces with the remaining butter.
Cool completely before slicing.
“Live as if Christ is coming back today.”
Amish Triple Butter Biscuits
I can’t tell you how delicious these biscuits are!! You can make these at the last minute because you most likely will have all the ingredients in your pantry and frig. They are very quick and easy. I made breakfast for supper last night and served these with our bacon and eggs.
The picture is not great. I was in a little bit of a hurry and didn’t put the biscuits in the pan real pretty, but that certainly didn’t make a difference in taste. Even though they don’t look like they don’t pull apart, they do.
- 3 cups all-purpose flour (one cup of whole wheat may be used)
- 1/2 teaspoon salt
- 3/4 teaspoon cream of tartar
- 1 tablespoon sugar, optional (I used)
- 4 teaspoons baking powder
- 1 cup butter (2 sticks) (I used unsalted)
- 1 large egg
- 1 cup whole milk
Preheat oven to 425 degrees.
While oven is preheating, place 1/4 cup butter a 7 x 11″ baking dish or a 10″ round cast iron skillet and place in oven to melt. (A well-seasoned cast iron skillet really shines at creating the crispy edges, or use a glass baking dish for the prettiest job of browning.)
While the pan is in the oven, blend flour, salt, cream of tartar, sugar, baking powder, and then cut in the remaining butter.
Lightly beat 1 egg in 1 cup of milk before stirring it into the flour mixture.
Remove the buttered pan from oven. Butter should be melted and just slightly browned.
Do not knead the biscuits, but instead use a large cookie/ice cream scoop to immediately scoop out balls of dough into the buttered pan. Biscuits should be nestled together somewhat tightly.
Quickly place back into oven and bake for 20 to 25 minutes or until the tops are lightly brown.
Makes 10 to 12 biscuits.
“Wherever we are and whatever the challenge, Immanuel is with us.”
Baked Pumpkin Donuts
To make these donuts you will need a donut pan. They are so moist and delicious!
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup sugar, divided
- 1/2 cup dark brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Preheat oven to 400 degrees. Coat a donut pan with nonstick spray.
In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup granulated sugar, brown sugar and vegetable oil on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
Using a piping bag fitted with a round piping tip or a large Ziplock bag with the corner cut off, pipe the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
In a medium bowl, combine remaining 1/2 cup granulated sugar and cinnamon.
When the donuts are done, cool for 10 minutes and brush the tops with butter, gently tossing in the cinnamon sugar mixture.
Serve warm or at room temperature.
Makes 12 donuts.
“Encouraging words bring hope to the human spirit.”
This recipe makes up two of the most beautiful, delicious quick breads. These were are treats at the senior center last Tuesday. More pears from my friends tree.
- 3 large eggs
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 cups finely chopped peeled ripe pears
- 1 teaspoon lemon juice
- 1 cup chopped walnuts
In a bowl, combine eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pear and walnuts into batter (batter will be thick).
Spoon into two greased 9 x 5-inch loaf pans. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
“To find God, we must be willing to seek Him.”
Farm-Style Cinnamon Rolls
These cinnamon rolls are very easy to make. I particularly like them because they are not as sweet as most cinnamon rolls.
- 16-oz. pkg. frozen bread dough
- 1/4 cup butter, melted and divided
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 teaspoon cinnamon
Place dough in a well-oiled bowl, and let bread thaw and rise to almost double its size.
(To quickly thaw your dough, I put the frozen dough in the oiled bowl, covered it with plastic wrap tightly. Turn oven on to 200 degrees and when it has reached that temperature, turn oven off and put your bowl in the oven. When it has doubled in size, take out of oven and proceed with the rest of directions.)
Roll out dough on a floured surface to a 14″ x 10″ rectangle. Brush with 2 tablespoons butter; mix sugars together with cinnamon and sprinkle on dough.
Starting on one long side, roll up jelly roll style. Pinch seam together. Cut rolled dough into 12 slices for a 9 x 13-inch baking dish or into 9 slices for a 9 x 9-inch baking dish. Coat dish with one tablespoon butter. Arrange rolls in baking pan; brush with remaining butter. Cover and let rise in a warm place for 45 minutes to one hour.
Uncover and bake at 375 degrees for 20 to 25 minutes, until lightly golden.
“In Jesus, true and lasting transformation is possible.”
Awesome Sweet Cornbread
This is my new favorite cornbread. It is soooo amazingly delicious. Very moist and slightly sweet. My husband and I couldn’t quit eating it!!
- 1 1/2 cups all-purpose flour
- 2/3 cups sugar
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
- 2 large eggs, lightly beaten
- 1/3 cup canola oil
- 3 tablespoons butter, melted
Preheat oven to 350 degrees. Grease an 9-inch square baking pan.
Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
Pour into baking pan. Bake for 35 to 40 minutes or until wooden pick comes out clean.
Serves 9 to 12.
*For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18 to 20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.
“God’s gift of the Holy Spirit in our lives is available to each of us today.”
Raisin Bran Muffins with Maple Syrup
These muffins are delicious! I used black walnuts in these because I love black walnuts for one, and because that is all I had in the house when I baked them. But you can use any nut you like or leave them out all together.
If you don’t want to make all of the muffins at one time, you can refrigerate the batter and bake whenever you want them.
- 3/4 cup maple syrup
- 2 eggs
- 2 1/2 cups raisin bran flakes, crushed
- 1 cup buttermilk or sour milk
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup chopped nuts
Heat oven to 400 degrees.
Combine maple syrup and eggs, then crushed raisin bran flakes. Let the mixture stand for 5 minutes.
Using a wooden spoon, beat in the buttermilk or sour milk. (I didn’t have buttermilk so I made sour milk by adding 1 tablespoon white vinegar or lemon juice to one cup whole milk and let it sit for about 10 minutes.) Stir in flour and baking soda and fold in chopped nuts.
Pour batter into greased muffin pans. Bake for about 20 minutes.
Makes 12 muffins.
“Yielding to the Holy Spirit leads to right living.”