Peppery Cheese Bread

•  2 1/2 c flour (GF 1-1 worked well)
• 1 T sugar
• 2 t cracked black pepper
• 1 t baking powder
• 3/4 t salt
• 1/2 t baking soda
• 2 eggs
• 8 oz plain low-fat yogurt
• 1/2 c cooking oil
• 1/4 c milk
• 1 T brown mustard
• 1 c shredded cheddar cheese

1. Grease three 2x4 inch loaf pans. 

2. Mix dry ingredients (first six), wet ingredients (next 5), then combine. Add cheese.  

3. Spoon into prepared pans and bake at 350 degrees for 30-35 minutes. Cool in pan for 10 minutes then room and cool on wire rack. Store leftovers in fridge for up to 3 days or in freezer. 

Cheesy scones (or biscuits)

•  2 C flour (I tried Target brand GF which only kind of worked. Was very wet.) 
• 2 oz (1/2 C) Parmesan, grated
• 4 t baking powder
• 1 t salt
• 1/2 t dry mustard
• 4 T butter, chilled
• 6 oz (1 1/2 C) cheddar cheese
• 1 c milk (could try less with the GF flour)
• 1 large egg

1. Grease baking sheet or line with parchment paper. Preheat oven to 400 degrees.

2. Combine flour, Parmesan, baking powder, salt, and mustard. Add butter with pastry blender (or use food processor). Add cheddar. 

3. Whisk milk and egg together in small bowl. Add all but 1 T to flour mixture (reserve the 1 T to brush on top at end). 

4. Mix dough. If it's too wet for scones, can also make drop biscuits. If scones, shape into 7 inch round about 3/4 in thick and cut into 8 wedges. Arrange scones or biscuits on cookie sheet. Brush with reserved milk/egg mixture. Bake until risen and golden brown, 15-18 minutes (turn sheet halfway through). Cool on sheet for about 5-10 minutes, serve. 

Honey Skillet Cornbread (gf)

 Becky says definitely put this on the blog!

• 1/3 C canola oil
• 1 t golden flaxseed meal
• 2 t very hot water
• 1 C (140 g) G-F all purpose flour
• 1 C (130 g) cornmeal 
• 2 T sugar
• 1 T baking powder
• 1 t salt
• 1 C milk
• 1/4 C honey (try spring cooking spray first into the measuring cup)
  
• 2 large eggs

1. Combine flaxseed meal and hot water until thick. 

2. Combine flour, cornmeal, sugar, baking powder, and salt in a bowl. Combine milk, honey, and eggs in a separate bowl or measuring cup. Add milk mixture and flax slurry to flour mixture until combined. 

3. Preheat oven to 450. Put oil in cast iron skillet and put it in the oven while it's preheating, for at least 3 minutes. 

4. Carefully remove hot skillet from oven and pour batter into it. Return skillet to oven and bake for 13-15 minutes, until golden.

Pizza Dough (gf)

Adapted from "Fast and Simple Gluten-Free" by Gretchen F. Brown, R.D.

• 1.5 T active dry yeast
• 1/3 c olive oil
• 1 T sugar
• 1/2 c warm water (110 degrees F), I've needed up to 1 C so 1/2 C may not be near enough
  
• 1.5 T flaxseed meal
• 3 T very hot water
•  420 g (approx 3 cups, but you really need to weigh it) Gluten-Free all purpose flour
• 1 1/2 t salt
  

1. Combine yeast, olive oil, sugar, and 1/2 c warm water in medium bowl. Allow yeast to rest for at least 3 minutes to activate. 

2. Combine flaxseed and 3 T water in small bowl to make a slurry. Add flour and salt and mix for 1 minute. Add flax and mix until dough comes together to form a ball, about 5-7 minutes (if too dry, add a t or so of water at a time to form a tender, pliable dough). Cover and rest for 1 hour. 

3. Preheat oven to 425. Roll dough between 2 pieces of parchment paper to desired thickness (I just put it in the greased pizza pan and push/stretch it by hand, which usually works fine). Top with favorite fresh ingredients and bake 18-20 minutes or until cheese is melted and crust is cooked through (16 min at 450 in our oven caused the edges to brown before middle was cooked through).

Butter rolls (gf)

 Especially good warm, right from the oven. Would be worth trying larger sizes with a double batch. 

• 2 t flaxseed meal 
• 4 t very hot water (just use hot side of tap)
• 1/2 c sour cream
• 1/2 c butter, melted
• 1 T milk
• 1 c (140 g) gluten free all purpose flour blend
• 1/2 t baking soda
• 1/2 t baking powder
• 1/4 t salt
•  cooking spray

1. Combine flaxseed meal and hot water and stir until thick. Mix in sour cream, melted butter, and milk. Add dry ingredients. Spoon tablespoonfuls into mini muffin tins (this was ok, but try with bigger ones) coated with cooking spray (filling unused tins with 1-2 t water). Bake 15 minutes (more for larger ones).

GF banana bread (or zucchini bread)

Paul really liked this banana bread recipe from the America's test kitchen cookbook and wanted a similar zucchini bread recipe that boils off some of the liquid and that doesn't use milk (the milk always makes it taste rubbery I think) so adapted it on 9/9/22 and was really happy with the result. Emily ate a muffin and 2 slices of bread and wanted to keep eating more. Even Becky liked it. The entire banana bread version of the recipe was completely eaten in 2-3 days at the lake cabin the week before.

•  9.5 oz (2 C + 2 T) all purpose gluten free flour blend (I use Bob's Red Mill 1-to-1 baking flour)
  
• 1 T baking powder
• 1 t baking soda
• 1/2 t salt
• 1/4 t xanthan gum (if not already in the blend)
• 5 large very ripe bananas (1.75 lbs), peeled (OR 2 medium zucchini, finely grated)
  
• 6 T butter (original was 1/2 C)
  
• 1 t cinnamon (I added this for the zucchini version) 
  
• 2 eggs
  
• 5.25 oz (3/4 c packed) brown sugar
• 1 t vanilla extract 
  
• 1/2 C walnuts, toasted and chopped, optional
• mini choc chips, optional (I like to add some to half of the loaves)
• berries, optional
  
• 2 t granulated sugar, optional
  

1. Grease muffin or bread pans. I like to use 2x4 pans and muffins for smaller serving sizes. One recipe made 6 muffins and two 2x4 loaves. 

2. Microwave bananas, even if not frozen, although storing them frozen is easiest way. Bananas should be softened with about 1/2 to 3/4 c liquid. Set bananas in fine mesh strainer inside a medium saucepan to drain the liquid into the pan. You can leave them there with the spoon sitting on top to help press moisture out, stirring occasionally. (skip this step if using grated zucchini)

3. Whisk first 5 dry ingredients in a small bowl.

4. Cook banana liquid (or grated zucchini) over medium-high for about 5 minutes or until reduced (to about 1/4 c for banana liquid). Add butter and remove from heat as soon as its melted. Let cool 3-5 minutes. 

5. Mix bananas (if not using zucchini), cinnamon, eggs, brown sugar, and vanilla in large bowl with electric mixer to make sure there aren't banana chunks. Add cooled butter/fruit liquid. Add flour mixture and mix until thoroughly combined. Add walnuts and any other mix ins or add to batter later, after it's in the pan. After everything is in the pans, sprinkle sugar over top (optional, this doesn't seem to add much). 

6. Bake at 350. About 20-25 minutes for muffins, 35-40 minutes for 2x4 pans and 55-75 min for 9x5. Toothpick will come out clean and it will be nicely browned. Let cool in pan on wire rack for 10-15 minutes before removing to wire rack. Let cool completely, at least an hour for a 9x5 loaf. Can reheat in 300 degree oven for 10-15 minutes later, if desired.

Gluten free bread

 I'm learning the technique for "Gluten-Free Artisan Bread in Five Minutes a Day" by Jeff Hertzberg amd Zoe Framcois. The standard recipe makes four 1 lb loaves but can be doubled or halved. It works well to leave it in the fridge for several days, up to 10 days for bread that doesn't have eggs and 5 days for bread with eggs.

• 6 1/2 C (2 lb, 3 oz or 990 grams) all purpose gluten free flour (they have a recipe with white rice, sorghum, and tapioca flour, potato starch, xanthum gum, but bob's red mill 1-to-1 is very similar).
• 1 T yeast
• 1 T Kosher salt (can increase or decrease by 1/2 T if desired) 
• 2 T sugar (optional, for browning)
  
• 3 3/4 C (1 lb 14 oz or 850 g) lukewarm water (100 degrees or less)
• cornmeal or parchment paper

1. Mix dry ingredients in a bowl (pack flour tightly or weigh it). Add water and mix with spoon or stand mixer with paddle attachment. No kneading. If you're in a hurry you can pull off 1 lb loaf, shape on a piece of parchment paper and put in cold oven. Bake at 400 for 75 minutes. It will be denser and flavor won't be as complex. Can only be done with fresh dough, not refrigerated.

2. If you have time, it's best to cover with lid that's not completely airtight or loosely with plastic wrap (not a towel, dough is too sticky) and rest for 2 hours at room temperature. 

3. Do not punch down or stretch dough. It can go in the fridge for later (it can be easier to work with cold) or pull of a 1 lb loaf and gently shape on pizza peel with lots of cornmeal to prevent sticking or parchment paper. It also may work to set it directly on a heavy gauge baking sheet that's been greased or with parchment paper or silicon mat. Use wet fingers to smooth the surface. Allow to rest for 60 minutes, 30 minutes if it's not refrigerated and 90 minutes if it's a larger loaf or if you want to see if longer rest time helps to avoid a loaf that's too dense. 

4. Preheat a baking stone or something cast iron like a skillet in the middle of the oven at 450 degrees. It takes 20-30 minutes at least. Place an empty metal (not glass) pan on any shelf that doesn't interfere with the bread. Water will be added to it for steam. 

5. Dust the top of the loaf with flour. Slash a 1/2 inch deep cross, scallop, tic tac toc, etc. into the top using a wet serrated bread knife. May need to wipe off after each slash. 

6. Slide loaf onto preheated stone/cast iron. Pour 1 cup of hot water from the tap into metal pan and close oven to trap the steam (if your oven has trouble trapping steam there are alternative methods, like cover it and let it use its own moisture to create the steam, but remove cover for last third of baking time. Can use aluminum foil, a clay baker, metal bowl, cast iron pot...). If you use parchment paper, pull it out after 20 minutes for a crisper bottom crust. Bake for 45 minutes total or until crust is richly browned and firm to the touch. Ideally it will also crackle when taken out of the oven, as it's being exposed to room temperature air. Allow to cool completely (about 2 hours) on a wire cooling rack. It will likely seem underdone if you eat it warm, it needs lots of time to set. 

7. Remaining dough goes in the fridge or in 1 lb portions in the freezer for up to 4 weeks, then defrosted overnight in the refrigerator. Reuse the same bucket for a more complex "sourdough" type effect. You can even mix a new batch of dough in with up to 2 cups of older dough.   

Variations: 

• Paul tried "Seeded Flaxen loaf" recipe which also includes 1/2 c ground flaxseed, 1/4 c sesame seeds and 1/3 c honey (so I left out the sugar for this). 
  
• Eggs: Can use 4 eggs in place of some of the water. Just put eggs in first, then add the water to add up to the same amount. 
• Seeds: can be added on top. Instead of dusting with flour, brush with water and sprinkle seeds on top just before putting in the oven. Up to around 1/4 C of seeds can also be added to the dough, like in seeded flaxen loaf above, but can use other seeds like whole flaxseed, sunflower, poppy, etc. 
• Herbs: 1 t. dried thyme and 1/2 t rosemary added to the water, for example. 
• There are many variations of shapes described in the book. For sandwich bread, grease a 8.5 x 4.5 in loaf pan. Drop a 2 lb piece of dough into the pan and smooth the top with wet fingers. Cover loosely and allow to rest for 90 minutes. Baking stone isn't required and if you omit it, preheat only for 5 minutes, temp will be 425 for this. Metal tray is still pre-heated. Just before putting loaf in oven, brush with water and slash a 1/2 in-deep cut down the center. Add at least 1 c hot water to pan and bake 55-60 minutes until richly browned and firm. Can wait up to 10 minutes to remove bread to a cooling rack. 
• In a Crock Pot: Dust the piece of parchment paper with rice flour before setting the dough on top. Place dough with parchment paper in crock pot. Turn temp to high and put on cover. Bake 75 minutes (depending on slow cooker, make sure the manufacturer says it's ok to make recipes that don't include water). Keep an eye on it starting about 45 minutes. Top should be firm when it's done, although softer than usual. Bottom will be crisp. At the end, can put in oven (without the parchment paper) for 5 minutes under the broiler if you want it darker and crispier. Allow to cool on rack. 
• There are many recipes in the book which also include a whole grain gluten free flour blend which features teff flour. I'm very interested in trying some of these as well.
  

Gluten Free pumpkin bread

•  5.5 oz (1 1/4 c) all purpose gf flour (I have tried several kinds that all worked)
• 3/4 t baking powder
• 1/4 t baking soda
• 7.5 oz (3/4 c) canned pumpkin puree
• 3/4 t ground cinnamon
• 1/2 t salt
• 1/8 t ground nutmeg
• pinch ground cloves
• 1 t white sugar (original recipe said 1/2 c but I like maple syrup better)
• 1/2 C maple syrup/brown sugar/lakanto in any combo 
• 1/4 c vegetable oil
• 2 oz cream cheese
• 2 eggs
• 2 T buttermilk (or milk is fine)
• 1/2 c walnuts, toasted and chopped fine

1. Make sure oven rack is low enough for bread to rise. Grease 8 x 4 (original says 8.5 x 4.5) or two 2 x 4 loaf pans.

2. Whisk flour, baking powder and baking soda in a bowl. 

3. Combine pumpkin, cinnamon, salt, nutmeg, and cloves in medium saucepan over medium heat. Cook, stirring constantly, until the mixture is reduced a little, 2-4 minutes. Remove from heat and add sugars, oil, and cream cheese until combined, there should be no pieces of cream cheese visible. Let mixture rest for 5 minutes (while you grind and toast walnuts and turn on oven to 350).  

4. Whisk eggs and buttermilk in separate bowl (or try just adding to pot?) and add to pumpkin mixture. Add flour mixture until thoroughly combined with no lumps, about a minute. Add walnuts. 

5. Put batter in pan(s) and bake at 350 until center comes out clean, 45-50 min for 8x4 pan or 35-40 minutes for 2x4 pans. Let pans cool on wire rack for 20 minutes then set on wire rack and cool for 1.5 hours. It may be gummy and seem uncooked if you eat it before it's cooled, since the grains need time to set. Wrap in plastic wrap and store at room temperature for up to 2 days. Can re-heat in a 300 degree oven for 10-15 minutes if desired.

Gluten free Berry Oat Scones

•  1 1/2 c (150 grams) rolled oats
• 1 1/3 c (190 g) gluten free all purpose flour
• 1/3 c (75 g) packed dark brown sugar
• 1 T baking powder
• 4 t golden flaxseed meal
• 1/2 t cinnamon
• 1/2 t salt
• 1/2 c (1 stick) chilled butter
• 1/2 c (120 ml) heavy cream
• 1.5 eggs (or 1 egg and one egg yolk)
• 1/2 c blueberries
• 1/2 c raspberries
• white choc chips or walnuts, optional mix in
  
• cooking spray
• 2 T turbinado sugar (optional, for sprinkling)

1. Combine oats, flour, brown sugar, baking powder, flaxseed, cinnamon, and salt in a large bowl. Cut in butter.

2. Combine cream and eggs and add to dry ingredients, stir until combined. Add berries and any other mix-ins. 

3. Form dough into 8 in (20 cm) circle on baking sheet coated with cooking spray. Cover and freeze for 10 minutes. Cut the dough into 8 wedges and separate a few inches apart to allow plenty of room to spread. Sprinkle with turbinado sugar and rest another 10 minutes (about 25-30 minutes total after liquid has been added allows the flours to hydrate so they don't taste as gritty). 

4. Cook at 400 degrees for about 20 minutes, rotating the pan halfway through.

GF pizza crust

Ingredients

 1/2 c warm water (original said 3/4 cup but way too wet)

1 T sugar

1 packet yeast (1/4 oz)

2 C gluten free flour blend (Bob's red mill GF 1-to-1 is decent)

1 t salt

1 egg

1 T olive oil

1 t cider vinegar

Instructions

1. Mix water, sugar, and yeast and let sit for 5 minutes or until foamy. 

2. Blend flour and salt. Add egg, olive oil, vinegar, and yeast mixture. 

3. Transfer the dough onto pizza pan (10-12 inch round). You can let it rest/rise or bake right away. 

4. Bake at 400 for 8-10 minutes (original said 450 but it got very brown before it was cooked all the way through). 

5. Add toppings and bake an additional 8-10 minutes. 

Consult glutenfreepalate.com for more advice and gf recipes.

Biscuits and Sausage gravy

 Biscuits

 

2 c flour

3 t baking powder

1 T sugar

1 t salt

1/4 t pepper

4 T cold butter (or 3 T butter and 1 T shortening)

3/4 c 2% milk

Gravy

 

1 lb ground pork sausage (sage, maple, or whatever you like)

1/4 c flour

2.5-3 c 2% milk

1 T maple syrup

1/2 t salt

1/4 t sage

1/4 t pepper

1. Mix flour, baking powder, sugar, salt, and pepper. Cut in butter. Add milk, stir until moistened. Turn onto a lightly floured surface and knead 8-10 times. Pt or roll dough to 1 in thickness and cut with floured 2 in biscuit cutter or top of glass. Place 1 in apart on ungreased baking sheet. 

2. Bake at 400 degrees for 14-17 min (until golden). 

3. Meanwhile cook sausage in skillet over medium, breaking into crumbles. Stir in flour until blended, then stir in milk. Boil, stirring constantly until thickened (3-5 min). Stir in remaining ingredients and serve with biscuits.

Chocolate Chip and Nut Scones

Emily says these are amazing! Might not want to eat an entire one at once, they are pretty big.

Ingredients

2 c all purpose flour (try subbing in some whole wheat flour)

1/4 c packed brown siguar

1.5 t baking powder

1/2 t baking soda

1/2 t salt

1/2 t cinnamon and/or cardamom

1/2 c cold butter

1 large egg, room temp

1/2 c buttermilk (can sub 3/4 part yogurt or sour cream to 1/4 part milk)

1.5 t vanilla

1 c semi-sweet choc chips (recipe isn't very sweet so not too dark)

1 c nuts (we used hazelnuts for first attempt, I would try pecans or walnuts next)

Directions

1. Whisk together first 6 ingredients, cut in butter until mixture resembles coarse crumbs. In another bowl whisk egg, milk, and vanilla; add to dry mixture just until moistened, adding choc chips and nuts just before finishing. 

2. Heat oven to 400 degrees. Turn dough onto lightly floured surface; knead gently 8 times. Pat dough into 6 in circle and cut into 8 wedges. Place on a greased baking sheet and bake until golden brown, 15-20 min. Serve warm. 

White Chocolate Cranberry Cinnamon Rolls

 

 These are totally awesome! Worth the extra time, and not too challenging. Get started the night before.

Ingredients:

Dough:
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (110 to 115F)

- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/2 to 3 cups all-purpose flour

Filling:
- 1/2 cup butter, softened
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon

- 5-6 oz (3/4 to 1 cup) white chocolate chips
- 1/2 to 3/4 cup dried cranberries
- 1/4 to 1/2 cup chopped pecans 

Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/2 to 3 tablespoons heavy whipping cream

Directions:

Dissolve the yeast in the warm water. In a separate bowl, combine the melted butter, sugar, salt, and 2 cups flour. Add the dissolved yeast in water. Beat until smooth. Stir in enough remaining flour (additional 1/2 to 1 cup) to form a soft dough. 

Turn dough onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.

In the morning, punch the dough down. On a lightly floured surface, roll into a 12x12" rectangle.

For filling, combine the butter, brown sugar, and cinnamon. Spread over dough to within 1/2" of edges. Sprinkle with white chips, cranberries, and pecans. Roll up jelly-roll style; pinch seam to seal.

Cut into 8-10 slices using unflavored dental floss. Place cut side down in a greased 9x13" baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. 

Bake at 350F for 30-35 minutes or until golden brown. 

For glaze, combine the powdered sugar, vanilla, and enough heavy cream to achieve desired consistency. Drizzle over warm rolls. Refrigerate leftovers.

Pizza dough

Adapted from https://www.tasteofhome.com/article/best-pizza-dough/?_cmp=TestKitchenInsider&_ebid=TestKitchenInsider4272020&_mid=342074&ehid=DF99C6F6E8C0170D81E608E939849B33828286C1&os_ehash=DF99C6F6E8C0170D81E608E939849B33828286C1

Ingredients: 
1 c warm water (110-115 degrees)
2 t. sugar, divided
1/4 oz active dry yeast (2 1/4 t.)

3 c (plus extra as needed) bread flour (or all purpose does ok; 1/4-1/2 cup wheat flour and/or corn flour are also good substitutes for some of it. We keep whole wheat pastry flour on hand)
1 t salt
1 t each basil, marjoram, oregano and garlic powder
1/3 C. oil (vegetable or olive)

1. Combine water and 1 t sugar, add yeast. Wait 5-10 minutes for it to proof (bubbles on surface).

2. Combine 3 C flour, 1 t. sugar, salt, garlic powder, herbs. Make a well in the center and add yeast mixture and oil. Stir together, adding more flour if too sticky.

3. Knead for 6-8 minutes (adding flour or water as necessary).

4. Rest in a greased bowl for 30 minutes, then put bowl in fridge over night.

5. Remove dough from fridge and let come to room temperature. Split in two for two small pizzas or use whole for one large pizza. Roll out on a lightly floured surface and place in a greased pan (pizza pan or springform pan or other pan appropriate to size and style).

6. Add marinara/pizza/spaghetti sauce, cheese, other toppings (mushrooms, tomatoes, pepperoni, etc). A good sauce makes a big difference. 

7. Cook at 400 degrees for about 20 minutes. 

Bread rounds for bread bowls

1 1/2 c lukewarm water (100 degrees-too warm will destroy yeast)
2 1/4 t granulated yeast
1 1/2 t salt
3 1/4 c flour (bread flour has most gluten, but unbleached all purpose flour works ok)
cornmeal for parchment paper

1. Measure flour into bowl, add yeast and salt. Add water and mix until uniformly moist. Cover with lid (not airtight) and allow to rise at room temperature 2-5 hours (until it starts to collapse)

2. After rising, bake immediately, or leave covered (not airtight) and refrigerate up to 2 weeks. Dough can be easier to work with after 3 hours refridgeration.

3. To bake, sprinkle parchment paper with cornmeal. Sprinkle dough with flour and flour your hands. Make two 1 lb loaves (grapefruit size piece of dough) or four 8oz loaves (smaller is better for bread bowls).

4. Create a smooth ball of dough by pulling the sides around to the bottom. Place dough on parchment paper and dust lightly with flour (called cloaking). Rest for 40 minutes.

5. Place baking stone or sheet in oven. Place a container of hot water in shelf below. Preheat to 450 (usually takes 20-30 minutes).

6. After 40 minutes of resting, use serrated knife dipped in flour to slash three or so deep crosses or slashes into the top of the loaf. Transfer parchment and bread to baking stone or sheet. Bake for 30 minutes for a 1 lb loaf (about 20 minutes for smaller loaf). Cool on wire rack.

Tips:
The kind of flour makes a big difference.
High heat is essential.
The moisture helps insure a crisp crust, so don't open the oven during baking.

Pumpkin Chocolate Chip Muffins

Ingredients:
2 cups flour (try 1/4 c whole wheat pastry flour, 1 c was too much, not good texture)
1 1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (or try cardamom or allspice)
1 teaspoon salt
1/2 t. baking soda (was originally 1.5 t but metallic taste)

1/2 t. baking powder

1/2 cup melted unsalted butter, cooled slightly (try canola oil)
3 large eggs
1 1/2 cups canned pumpkin puree (or entire 15-oz. can)
2 teaspoons vanilla extract

1 cup (try half of this brown sugar, don't do less sugar; 1/2 c was not near enough) sugar

1 1/2 cup chocolate chips (I like dark choc chips)
1 cup chopped nuts (optional, I like walnuts usually)
1 c oats (optional, I sometimes just add some at the end for a portion of the recipe, it might be better like a topping, on top as the texture gets pretty dense if it's mixed in)

1. Preheat the oven to 375°F. Lightly grease pans (it made about 2 dozen muffins). 

2. In a medium bowl, mix together the dry ingredients, (flour, spices, salt, baking soda, and baking powder). 

3. In a larger bowl, mix together the liquid ingredients, (melted butter, eggs, pumpkin, and vanilla). Add the sugar to the wet ingredients and combine evenly. 

4. Add dry ingredients to the wet ingredients and stir until just combined; do not over mix. Stir in the chocolate chips (and nuts, if using). Spoon the batter into the prepared pans.

5. Bake for 20 minutes or until the muffin springs back from a finger touch, or until a toothpick returns cleanly. Cool in the pan for 3-4 minutes before removing from the pan, then remove and place on cooling rack.

Compare: https://www.tasteofhome.com/recipes/chocolate-chip-pumpkin-bread/

Bread crumbs

Old bread (at least one day) or bread from the freezer, thawed completely (on the countertop). This can be almost any kind, including whole grain breads or hamburger buns. Refer to the following site for more information and tips: https://www.jessicagavin.com/how-to-make-bread-crumbs/

Grind bread in a food processor and spread in a single layer on a baking sheet. Bake at 300ºF for 10 minutes (until lightly toasted and dry), stirring occasionally. Completely cool on the baking sheet.

For italian bread crumbs, try mixing

• 1 cup of homemade bread crumbs
• ½ teaspoon kosher salt
• ⅛ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried Italian seasoning

Paleo Banana nut muffins

Quite dense and flavor is too peanut butter heavy, needs work. Try adding xanthum gum, peanut butter  1/4 c instead of original 1/2 c. Missing an acid for using baking soda. 

3 eggs
2 c mashed banana (3-4 medium)
1/4 c peanut butter or almond butter (I like crunchy but it's so dense creamy may be better)
1/4 c oil or softened butter (coconut oil is great but probably should melt into liquid)

1/4 C honey or brown sugar

1 t. cinnamon
1/2 t. nutmeg

1/2 t sea salt (or 1/4 t table salt)

1/2 t orange or lemon/lime zest 

1 t vanilla

1 c. oats
1/2 c almond or coconut flour (coconut is much cheaper 4.99 lb compared to 11.99), try gf flour blend
1/2 t. baking powder (recipe had said 1 t, but it had a bitter/metallic taste)
1 t. baking soda (needs acid-maybe orange juice?)
1/2 c finely chopped walnuts
3/4 c semi sweet chocolate chips (NOT dark choc chips, the muffins can be a little bitter)

1. Preheat oven to 350. Grease 18 muffin cups (could also try this as a pancake or waffle recipe).

2. Combine first group of ingredients with an electric mixer. Stir in the remaining ingredients with a spoon. Spoon batter into muffin cups until mostly full.

3. Bake for 18 minutes. Wooden toothpick should come out clean and it should be able to maintain its shape when you try to remove it from the pan.

Pumpkin Bread smaller recipe

Half recipe adaptation, with less sugar, of Paul's favorite pumpkin bread. 

Ingredients:

- 1 2/3 cups flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves

- 2 large eggs
- 1 cup pumpkin
- 1/2 cup canola oil
- 1/4 cup water

- 1/2 cup chopped walnuts, toasted for 5-10 minutes (or until brown)
- 1/4 cup chocolate chips (optional, just for the last loaf)

Directions:

Preheat oven to 350F. Grease 8 mini loaf pans or three 4x2 pans.

Combine first 8 ingredients. Whisk together eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in walnuts and chocolate chips.

Pour into prepared pans. Bake about 20-25 minutes for mini loaves, 30-35 minutes for 4x2 pans, or until a toothpick inserted in center comes out clean. Coon in pan for 10 minutes before moving to wire rack.

Buttery Bubble Bread

Ingredients:

- 1 package (1/4 oz) active dry yeast
- 1 cup warm water (110-115 degrees)

- 1/2 cup sugar
- 1/2 cup shortening
- 1 large egg
- 1/2 teaspoon salt
- 3 to 4 1/2 cups flour

- 3 tablespoons butter, melted

Directions:

In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt, and 1 cup of flour. Stir in enough of the remaining flour to form a soft dough.

Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface. Shape into 1 1/2 inch balls. Dip the balls in melted butter. Arrange evenly in a greased 9 inch fluted tube pan (bundt pan). Drizzle with remaining butter.

Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 350F for 30-35 minutes or until golden brown. Cool for 5 minutes, then invert onto a serving platter. Serve warm.