Creamy Onion Garlic Bread

Creamy Onion Garlic Bread

Adapted From: Taste of Home Magazine

The cream cheese combined with parmesan cheese makes this bread so creamy and so amazing! You have to try it!!!

Ingredients:

6 ounces cream cheese, softened
1/4 cup butter, softened
1/4 cup grated parmesan cheese
1/2 tsp garlic powder
8 green onions, chopped {tip}
1 (16-ounce) loaf unsliced french bread, halved lengthwise

Preparation:

Mix together the cream cheese, butter, parmesan cheese, garlic powder, and onions until well blended. Spread over french bread; place on ungreased baking sheet. Broil 4 inches from the heat for 3-4 minutes, or until lightly browned. Let cool for 5 minutes before slicing.

8 Servings

Tender Refrigerator Rolls

Tender Refrigerator Rolls

Source: Sally H.

What makes these rolls the BEST ever? Using lots and lots of {real} butter before baking!

Ingredients:

3 (1/4-ounce) envelopes dry active yeast

1/2 cup lukewarm water

1 cup real butter, softened

3/4 cup sugar

2 tsp salt

1 cup boiling water

4 eggs, beaten

7 1/2 cups all-purpose flour, sifted

1 cup cold water

1 cup real butter, melted

Preparation:

Sprinkle yeast in lukewarm water; stir and set aside. Cream 1 cup butter, sugar, and salt in a large bowl. Add boiling water; beat together. Add eggs; beat together. When cool, add yeast; beat together. Alternate adding - flour and cold water; beating in between. Don't add more than 1 cup cold water total. Place dough in a greased container, turning once to grease top. Cover and refrigerate for at least 8 hours, or overnight. Next day, divide dough into thirds. Shape each portion into 12 rolls by flattening each roll between hands like a pancake. Dip both sides of roll into the remaining 1 cup melted butter; fold in half. Place on three 9x13 pans, or on two 12x16 pans. Cover and let rise for 2 hours. Bake at 375° for 18 minutes, or until golden brown.

Makes 3 dozen

Moist Corn Bread

Moist Corn Bread

Source: Katie N.

I'm a huge corn bread lover, so when I tried my dear friend's recipe I had to have it! Its SUPER easy, and SUPER moist. Its genius.

Ingredients:

2 (8.5-ounce) boxes Jiffy corn muffin mix

2/3 cup milk

2 eggs

1 (16.5-ounce) box Duncan Hines classic yellow cake mix

1 cup water

1/3 cup vegetable oil

3 eggs

Preparation:

Prepare both corn bread mixes according to box directions; set aside. Then prepare cake mix according to box directions also. Fold both batters together; pour into greased 9x13 pan. Bake at 350° for 30-40 minutes.

24 Servings

1-Hour Homemade Bread

 

1-Hour Homemade Bread
Source: Terry F.

NO kneading by hand, or bread machine required for this dough... just a Kitchen Aid.
Easy peasy and perfect! :)

Ingredients:

5 1/4 cups bread flour
1/4 cup sugar
1/2 tblsp salt
2 level tblsp instant SAF yeast
2 cups hot tap water
1 1/2 tblsp vegetable oil

Preparation:

Add bread flour, sugar, salt, and instant yeast into Kitchen Aid mixer bowl; combine ingredients thoroughly on 'stir' speed. Then add hot tap water and oil; mix on 'stir' speed using dough hook. Once combined, knead on 'speed 2' for 5 minutes. On wax paper, divide dough in half and form into rectangle loaves. No extra kneading is needed. Lightly spray loaf pans with cooking oil. {I use two 9.25" x 5.25" metal pans.} Place loaves in pans with crease-less side down; press dough evenly into all edges of pan to grease dough. Then flip dough to smooth side up; repeat step by pressing dough into all edges of pan to evenly grease. Cover pans with plastic wrap; let rise for 25 minutes. Bake at 350° for 25 minutes. Carefully remove bread from pans and let cool on wire rack.

24 Servings