Pumpkin Coconut Bread

Crescent's Pumpkin Coconut Bread- This stuff is seriously so good. There is something different about it. I love it! I got the recipe from a good friend and she puts chopped pecans in it. It is a keeper. Off to make some right now!

Pumpkin Coconut Bread 

Beat Together:
1 1/2 C. Oil
5 Eggs

Stir In:
1 can (14.5oz) Pumpkin

Sift Together and Add:
2 C. flour
1 1/2 C. Sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda

Stir In:
2 (3oz) pkgs coconut pudding/pie filling mix
1 C. Chopped nuts
1 C coconut

Bake @ 350 in 2 greased loaf pans for about an hour.

Honey Butter

Photo & recipe taken from Our Best Bites

This was honestly delish! I didn't care for the chili recipe or cornbread that I tried it with, but this...Yum! Yes, I did lick butter off of my finger

2 cubes real butter, (close to room temp- works best when slightly chilled still.)
2/3 C honey
¾ C powdered sugar

(If your butter is too soft, you’ll end up with a gooey mess, so I just leave it out on the counter for about 20 minutes or so before beating and it turns out nice and fluffy)

Just place it all in a bowl and beat with an electric hand-mixer for about 30 seconds. Serve at room temp with warm rolls, scones, breadsticks, corn bread, waffles, and toast. 

I halved this and had plenty for 4 people.

Almond Poppyseed Muffins

Otis Spunkmeyer Almond Poppy Seed Muffins


1/4 Pound or 1 Stick Butter (softened)
1/4 Cup Vegetable Oil
1-1/4 Cups Sugar
2 Eggs
1-1/2 Cups Sour Cream
1/2 Teaspoon Salt
3 Teaspoons Almond Extract
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Vanilla
2-1/3 Cups Flour
2 Tablespoons Poppy Seeds
.

Directions

Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla , almond extract and sour cream to butter and oil. Blend until mixture is smooth, all moist ingredients should be blended well.
Start adding the four mixture to batter a little at a time until thoroughly blended but do not over beat.
When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375 degrees for 20 - 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed container.

Yummy Easy Rolls

This is my sister-in-law, Rochelle's recipe. I swear I make these for everything. They are our favorite and never last more then 2 days in our house. You can use them for sandwiches, dinner, or cinnamon rolls. This is a really great recipe.         

1 C. melted butter

3/4 cup sugar

2 eggs

2 cups hot water

1 tsp salt

Mix all of the above ingredients in bottom of mixer and then add 2 Tblsp. Yeast. Let sit until it begins to bubble. Add 6-6 ½ cups flour and 1 tsp. baking powder. Mix well until very elasticy. Leave in bowl and cover for 1 hour or until doubled. Punch dough down and divide into 4. On a well-floured surface, roll each part into a circle (14” diameter).  Cut into 12 equal slice (like you would slice a pizza). Roll from the wide end to form crescent shape and place on cookie sheet to bake. Let rise again. Bake at 400 for 10-12 minutes. Brush tops with melted butter. Makes 4 dozen. These also make good cinnamon rolls. You can just use two of the four (separately) and place butter, cinnamon and sugar on top and roll up. Bake and glaze.

Bread bowls that actually work!

Bread Bowls:
2 (.25 oz) pkg active dry yeast or (5 tsp)
1 C warm water
1 C warm milk
1/2 C shortening
1/2 C sugar
2 Eggs
2 tsp salt
6 C flour
Cornmeal

In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour.
Beat until smooth
Stir in enough remaining four to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl (meaning buttered, yummy), turn once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface.
Divide into eight pieces; shape each into a ball.
Grease two baking sheets and sprinkle with cornmeal.
Place four balls 3 in. apart on each prepared pan.
Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees for 20-25 minutes or until golden brown.
Remove from pans to wire racks to cool.