Last week when we had a Mexican Fiesta, I tried my hand at making homemade churros. If you are not familiar with what a churro is, it’s basically like a Spanish Donut. You fry it and then roll it in a cinnamon sugar mix and it makes the most amazing and fluffy sweet treat you could ever imagine. Many people serve them with a chocolate dipping sauce.
- 1 cup water
- 1½ tablespoons sugar
- Pinch kosher salt
- 1 cup self-rising flour
- 2 eggs, plus 1 egg yolk
- Peanut oil, for frying
- 2 tablespoons of cinnamon
- 1 tablespoon of sugar
- Make the dough by heating water, sugar and salt in saucepan over medium heat until hot.
- Add the flour all at once and stir vigorously for 1 minute on the heat to dry the mixture out.
- Remove from heat and transfer the dough to a stand mixer bowl; mix on low speed until there is no longer steam escaping from the dough.
- With the mixer running on medium, add the eggs, 1 at a time, incorporating completely until a shiny, smooth texture forms before adding the next egg, and then the egg yolk. Scrape down the mixer bowl with a rubber spatula between each addition. Transfer the dough to a piping bag.
- Pour oil into a large heavy bottomed pot to a depth of 4 inches; heat over medium-high heat to 375 degrees F.
- To fry the churros, carefully squeeze the dough from the piping bag directly over the oil in 3 to 4-inch lengths, cutting the dough at the tip with a butter knife and gently dropping them into the oil.
- Turn frequently with tongs until golden brown, about 3 minutes.
- Work in batches to prevent overcrowding the pan and allowing the oil to reheat to 375 degrees F between each batch.
- Drain the churros on a paper towels and then toss in the cinnamon sugar to coat while still warm.
I found this yummy recipe for Pear Bread on the Internet at All Recipes. I needed a recipe to be able use up the pears from my tree. It was so overloaded that the branches were trying to break! Here is the yummy recipe 
Hope you enjoy!
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 3/4 cup vegetable oil
- 3 eggs
- 2 cups white sugar
- 2 cups peeled shredded pears
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
Instructions
- In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
- In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
- Bake in a preheated 325 degree F oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.
As promised, here is my homemade pumpkin bread recipe. I love this stuff so much . It is super easy to fix and will make your home smell like an early fall day.
Oh and guess what? I walked outside yesterday and was surprised to see 2 more pumpkins ready to be pulled off the vine. That makes me a happy girl
Be sure and use my homemade pumpkin puree to make your own homemade pumpkin bread. It will make it taste SO much better.
Homemade Pumpkin Bread
Ingredients
1 cup butter or margarine, softened
3 cups sugar
3 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1 (16 ounce) can solid pack pumpkin
Directions
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.
Yesterday morning I looked at my blueberries I got from the Farmer’s market last week and KNEW I needed to use them up before they went bad. They were already starting to get soft! YIKES!
I made muffins a couple of weeks ago so I did not want to do that again, so I made Blueberry Bread
This bread is moist, delicious, and OH SO GOOD! I took a piece to work with me and enjoyed it as my lunch yesterday!
The recipe I used, I adapted from one I found on All Recipes. Here is MY version of this bread!
Blueberry Bread
Ingredients
- 2 eggs
- 1 cup white sugar
- 1 cup milk
- 3 tablespoons vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1 cup fresh blueberries
- 1/2 teaspoon of cinnamon
- 1 teaspoon of vanilla
Directions
- Mix together beaten eggs with the sugar. Add milk, cinnamon, vanilla, and vegetable oil.
- Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries.
- Pour into greased loaf pan. Bake at 350 degrees F for 50-60 minutes. Cool in pan for about five minutes and then remove from pan to finish cooling all the way.
How’s that for a delicious and yummy dessert?
Last night, I caught Ruffles wanting to be lovey dovey with me (he doesn’t do that much anymore).
Actually, he was waiting for a piece of cheese! LOL
Reader question: What are some breads that you have made from scratch that are your absolute favorites?
Last week while visiting my local farmer’s market, I grabbed a few zuchinni. I had planned on making some kind of roasted vegetable dish, but never got there!
Instead, I made a delicious zuchinni bread–which has become one of my favorite sweet treats!
While this bread is still a sweet bread, I love it that my kids are getting a dose of veggies and don’t even realize it. In fact, I used 4 whole zuchinni (they were small) in this recipe.
Hide the veggies in the food to get the kids to eat them!
That is a secret I have always done and it works wonders for getting the kiddos to eat their veggies!
Here is the recipe. Hope you enjoy!
Zuchinni Bread
Ingredients
- 3 eggs
- 3/4 cup vegetable oil
- 1 2/3 cups packed brown sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions
- In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Pour batter into two greased and floured 9 x 5 inch loaf pans.
- Bake at 325 degrees F for 1 hour. Cool.
This recipe is linked to:
Recipe Link Party, Just Something I Whipped Up, One Food Club, Sister Sister Sunday, Sunday Showcase, Think Pink Sundays, Sunday Linky Party, Sweet Indulgent Sunday, Nifty Thrifty Sunday
One of my favorite things to eat at our local Chinese restaurant is the sugared biscuits that they have.
After studying them for a few visits, I figured out that they are nothing more than biscuit dough that has been rolled up and fried and then rolled in sugar. SUPER easy and will be a wonderful compliment to any Chinese meal!
- 1 can of biscuits
- oil for frying
- sugar for rolling.
- Unroll the package of bicuits and cut each in half. Roll each half into a ball.
- Heat your oil to medium high.
- Place five biscuits in the oil at a time and let them brown on all side. Once they have browned, Pull them out and place them on a paper towel for a second or two and then roll them in the sugar.
Here is how to make a complete Chinese meal!
I have shared all my Chinese recipes with you so far. If you put them all together, you will have a wonderful Chinese take out meal without the high end take out price!
Appetizers:
This sweet biscuit recipe
Main Course:
Sides:
What about you? Do you have any authentic Chinese recipes? I would LOVE to try them!
This post is linked to: Sunday Scoop, Saturday Nite Spotlight, Shindig Saturday, Show and Tell Saturday, Saturday Swap, Summer Lovin Saturdays, Sweets for Saturday, Recipes to Run On
Photo courtesy of Kraft
I have been making these delicious little balls of yumminess for years now! There is just something about the warm cream cheese center, mixed with the cinnamon and sugar and then the smallest bite of biscuit combined together to make you say–Oh my heavens that is good!
I found this recipe YEARS ago on a box of cream cheese!
These are super easy to make and can be whipped up in no time when you need a quick dessert!
Cream Cheese Clouds
Ingredients
PREHEAT oven to 350°F. Separate dough into 12 biscuits; press or roll each to 1/4-inch thickness.
MIX sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in the cinnamon sugar. Place 1 cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place, seam sides up, in lightly greased muffin pan. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.
BAKE 15 minutes or until golden brown. Serve warm.
This post is linked to: Potluck Friday, Fat Camp Friday, Sweet Tooth Friday, Food Fridays, Friday Favorites,
Foodie Fridays, Feasting in Fellowship Friday, Sweets this Week, Fun with Food Friday, What’s Cooking in the Kitchen,
Who Made What Weekends, Foodie Friday , Food Trip Friday, Food Friday
This recipe comes straight out of my Kitchenaid recipe booklet! It is super easy to make and this bread is deelish!
It also makes a great french toast
Cinnamon Swirl Bread
Ingredients for bread
1/2 cup of milk
3 tablespoons of sugar
2 teaspoons of salt
3 tablespoons of butter
2 packages of active dry yeast
1 1/2 cups of warm water
5 to 6 cups of all-purpose flour
Ingredients for cinnamon part
1/2 cup of sugar
2 tablespoons of butter
2 teaspoons of cinnamon
Directions:
Place mils, sugar, salt, and butter together in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in a warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups of flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix for 1 minute.
Continuing on speed 2, add in the remaining flour, 1/2 a cup at a time, and mix until dough clings to hook and cleans the sides of the bowl, about 2 minutes. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in greased bowl, turning to grease top. Cover. Let rise in a warm spot for 1 hour or until doubled.
Punch dough down and divide in half. Roll each half out into a rectangle.
Mix together cinnamon and sugar.
Spread each rectangle with 1 tablespoon of butter. Sprinkle each rectangle with half of the sugar mixture.
Roll and shape loaves. Place in well greased loaf pans and cover.
Allow to rise for 1 hour or until doubled in size.
Bake at 375 degrees for 40-45 minutes. Remove from pan immediately after coming out of the oven and allow to cool before slicing.
This post is linked to One Food Club, Potluck Sunday, Friday Potluck, Foodie Friday, Friday Favorites, Food on Fridays, Fat Camp Friday, Full Plate Thursday.
The kids made this bread a couple of weeks ago for their cooking class. It turned out SO good! The chocolate chips were my daughter’s idea. She loves chocolate as much as her momma!
My son’s loaf was given to one of our friends and they were amazed that he had actually baked it. The mom told me that he was going to make some woman a great husband one day (sigh). . .that is my dream!
Here is the recipe.
Ingredients
- 1 cup shortening
- 2 cups white sugar
- 2 eggs
- 2 tablespoons mayonnaise
- 6 very ripe bananas, mashed
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
Directions
- Preheat oven to 350 degrees . Lightly grease two 9×5 inch loaf pans.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
- Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
Recipe reprinted with permission from All Recipes.
This bread is SO good. It goes wonderful with coffee, or by itself, or on a plate with an extra dollop of whip cream. There is really nothing wrong you can do to this bread.
The lemony goodness just melts in your mouth as you take bite after bite–and you will. Try to eat just one little piece. It will not happen!
Here is the recipe:
Lemon Poppy Seed Bread
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 1/2 tablespoons poppy seeds
- 2 1/2 cups white sugar
- 1 1/8 cups vegetable oil
- 3 eggs
- 1 1/2 cups milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon extract
- 1/4 cup orange juice
- 3/4 cup white sugar
- 1/2 teaspoon lemon extract
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8×4 inch bread pans.
- In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
- Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.
This yields 3 loaves.
Hi! I am Jen--a wife to the most amazing man ever and a homeschool mom to one teenager. I just graduated my oldest.
I have been blogging since 2007. I love to watch movies, spend time in the kitchen, crochet, dance, drink coffee, and lay on the beach. Between recipes, reviews, and hilarious life story moments you'll find many helpful posts on this blog. Welcome, pull up a chair and stay for a while!
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