Twist on Garlic Bread

We are at the tail end of our last groceries. I have been searching through the pantry and freezer for meals. For dinner tonight, I brought out one of my frozen meals. It was only spaghetti sauce and pasta. I wanted garlic bread to go with. I had bought some of those canned biscuits and there were a few rolls left.

• I preheated the oven to 400 degrees and got out a 6 inch cake pan.
• I got about 2 T of butter and put it in a large (microwave safe) bowl. I put the butter in the microwave to melt. I then sprinkled in some of my spice mix (equal parts garlic and onion powder with a dash of salt and pepper) and about 3 T of parmesan cheese. I mixed all of this together well.
• I then cut each biscuit into 4 pieces. I added all to the bowl and tossed them in the garlic cheese butter sauce.
• I dumped it into the 6 inch cake pan and baked for 11-13 minutes. The top peaks of biscuits were golden brown.
• I then inverted it onto a dinner plate

I was pleasantly surprised! The edges were all crispy thanks to the parmesan cheese. Next time, I'll take pictures.

Healthier Zucchini Bread

Ingredients:

1 cup Unsweetened Applesauce                                                              

½ cup Sugar

½ cup Brown Sugar                                                                                 

3 Eggs, slightly beaten

2 tsp Baking Soda                                                                                             

½ tsp Baking Powder

2 tsp Vanilla                                                                                                        

2 1/2 cups Grated Zucchini

2 cups All-purpose Flour                                                                               

1 cup whole wheat flour

1 tsp cinnamon

Optional: 1 c chocolate chips, 1 c walnuts

Directions:

Mix the eggs, sugars, applesauce and vanilla. Stir together dry ingredients and add to the applesauce mixture. Squeeze excess water from grated zucchini and stir into batter. If too dry, add more applesauce. Fold in chocolate chips and walnuts, if desired. Pour into two greased and floured loaf pans. Bake at 350 degrees for 45-60 minutes or until done. Cool 10 minutes in pan. Remove and cool on rack. Makes two loaves.

90 Minute Bread

1 c plus 3 c warm water
4 T yeast
4 T oil
8 T sugar
4 tsp salt
7-8 c flour
Dissolve yeast in 1 c warm water. Mix in remaining ingrediants. Mix into a soft but not sticky dough. Cut into 4 pieces and let stand for 15 minutes. Knead each piece of dough for 1 minute. Form into 4 loaves and put each loaf into greased bread pans. Let stand 30 minutes. Bake at 400 for 30 minutes.

Berry Pull-Apart Rolls

I came up with this recipe because a family friend brought some raspberry pull-apart rolls over from Deseret Book. I loved them so I thought I'd make my own. My version turned out pretty good. I'm pretty sure if you don't have the bread dough you could use 2 rolls of those small pillsbury rolls and cut them into 4 pieces.

1 loaf frozen bread dough, thawed
1/4 c. triple berry pie filling (can use jam)
4 T. melted butter
1/4 c. cream cheese frosting

Preheat oven to 350 degrees. Cut dough into 3/4 inch slices. Then cut each slice into 5 pieces. Place about 1/2 the dough pieces into a well greased 8" round cake pan. Put about half of the fruit filling on top and stir til coated. Place remaining dough over top and pour remaining filling over top. Pour melted butter over the whole top. Bake at 350 degrees for 25 to 30 minutes. Once baked, invert onto a serving dish and spread cream cheese frosting over the top. Enjoy while warm.