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Loaf

No-Knead Cinnamon Loaf – A Classic Mennonite Bread Recipe

27 October 2017
jessicafaidley
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, cinnamon bread, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, Loaf, McCormick spices, mennonite, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Growing up Mennonite, I was exposed to a lot of amazing foods and recipes.

Sure, they might not all have been the healthiest meals on the block, but whatever, I’m alive and healthy. Today, I’m going to share a recipe with you called “Mennonite Lady Cinnamon bread.” Some people refer to this bread as “Amish Cinnamon Bread” but I can assure you, we Mennonites have been making it for centuries ourselves. It’s quite simple to make and anyone can do it regardless of your culinary skill level.

As it bakes it leaves an aroma so lovely wafting through your home that your neighbors will be banging on your door to get a slice of whatever it is you’re cooking in there. Some people enjoy making this bread into muffins. I haven’t done this myself yet but I have tasted them before and they are delicious. Enjoy and happy baking!

 

 

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Quick Tip: If you have leftover cinnamon sugar from this recipe place it into an airtight container and use it on buttered toast or oatmeal.

Pretty-As-A-Picture Blueberry Muffin Bread

25 July 2017
jessicafaidley
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, blueberry muffin bread, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, Loaf, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

The Yummiest Breakfast Option EVER

I love all things blueberry. Blueberry muffins, bread, pancakes…you name it and I’ll eat it. I was super delighted to come across a recipe that showcased bread and muffins mixed into one yummy loaf. I had a bunch of blueberries to use up from going blueberry picking with my friend crystal the other day and this blueberry muffin bread seemed to be the ticket. I actually tripled this recipe and made 3 loaves! One is to eat right now, the other went into the freezer, and I gave the remaining loaf to my husband’s grandparents. The recipe was easy to triple.

This blueberry muffin bread makes a wonderful breakfast item in the morning. I love smearing it with grass-fed butter and enjoying it with my coffee.

Let me know how you like this recipe in the comment section below. Enjoy!

 

 

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Quick Tip: Make sure to liberally grease your loaf pan with nonstick cooking spray to avoid sticking.

Cheesy Ranch Pull-Apart Loaf – It Get’s an A+ For Flavor

25 July 2017
jessicafaidley
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cheesy ranch pull-apart bread, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hidden Valley Ranch, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, Loaf, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Buttery, Cheesy And Oh, So Savory

I don’t know about you guys and gals but I sure do love me some bread. It took me a long time to perfect a standard white bread recipe as my loaves kept turning out like bricks. Did any of you ever have this problem? Anyway, I managed to correct the issue and have been making fluffy loaves ever since. Today, we aren’t making that type of bread. Nope. Today, we are making pull-apart cheesy ranch bread. And guess what? The bread you’ll be using is already made so you don’t have to go through the hassle of proofing dough and banging away on it. Yay!

This yummy bread is so flavorful and zesty! I love serving it at parties and other events as it’s always a major hit.

Let me know how you like this recipe in the comment section below. Enjoy!

 

 

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Quick Tip: This recipe is easy to double when feeding a crowd.

This Pumpkin Bread is Stuffed Like a Turkey

22 November 2015
Grace
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bread, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, coconut oil, College Inn, Cool Whip, Cream Cheese-Filled, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Holiday Bread, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, light brown sugar, Loaf, McCormick cinnamon, McCormick spices, McCormick vanilla extract, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Pumpkin Bread, pumpkin cream cheese, pumpkin pie spice, pumpkin puree, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

A savory seasonal roll that is bursting with the flavors of fall.  Moist and springy pumpkin bread, rolled up with sugared cream cheese, makes for a spicy holiday loaf with a tang. The total time from prep to cooling is a mere 75 minutes, and by then, your kitchen will be wafting with the rich scent of pumpkin.  After baking, the cream cheese takes on a cheesecake consistency, sweetly tucked away in the folds of the springy bread. With a little added yogurt to the batter, the bread stays moist and fluffy. This seasonal treat is hard to pass up! Let’s hear what Averie says about this recipe:

 

It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

Recipe and photo courtesy of Averie Cooks

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: Use a 9×5-inch loaf pan.

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