Preheat the oven to 375 degrees.  Here is what you need:

In a large bowl whisk together the flour, baking soda, baking powder, white sugar, and salt.

Stir in the softened butter, buttermilk, and egg.  *Instead of buttermilk I usually just add whole milk to a little under the 1 cup line on the measuring cup, and then fill it up the rest of the way to the 1 cup line with white vinegar. I typically do that with all recipes that require buttermilk so I don’t have to purchase separate buttermilk.  

Knead on a flowered surface.

Then form dough into a round loaf and place on a greased baking sheet.

In a small bowl, combine 1/4 cup melted butter and 1/4 cup buttermilk.  *I do my milk and vinegar trick here again for the buttermilk; this time I filled the milk to just under the 1/4 cup line, and then I filled it up to the 1/4 cup mark with white vinegar.

Brush the loaf with the butter and buttermilk mixture.

Cut an “X” in the top of the loaf.

Bake at 375 degrees for about 40-45 minutes or until the toothpick in the center comes out clean.  Let cool a few minutes and then slice into it and top with butter and jam.  

My homemade strawberry jam goes wonderful with this!

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Irish Soda Bread

 

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Author: A Fireman's Wife

Recipe type: Bread

Ingredients

• 4 cups all purpose flour
• 1 tablespoon baking soda
• 1 tablespoon baking powder
• 4 tablespoons white sugar
• ½ teaspoon salt
• ½ cup softened butter, plus ¼ cup melted butter; divided
• 1 cup buttermilk, plus ¼ cup buttermilk; divided
• 1 egg

Instructions

1. Preheat the oven to 375 degrees.
2. In a large bowl whisk together the flour, baking soda, baking powder, white sugar, and salt.
3. Stir in the ½ cup softened butter, 1 cup buttermilk, and egg.
4. Knead on a flowered surface.
5. Then form the dough into a round loaf and place on a greased baking sheet.
6. In a small bowl, combine the ¼ cup melted butter and the ¼ cup buttermilk.
7. Brush the loaf with the butter and buttermilk mixture.
8. Cut an "X" in the top of the loaf.
9. Bake at 375 degrees for about 40-45 minutes or until the toothpick in the center comes out clean. Let cool a few minutes and then slice into it and top with butter and jam.

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So to start add your cornmeal, flour, sugar, baking powder, and salt to a large bowl and whisk together.  Then add in your oil, melted butter, eggs, and milk and stir it all together until combined.  

Spray two muffin pans with non stick cooking spray and then divide the batter evenly between the 24 spaces.  

I like to find a pack of hot dogs that has 8 in it to make it easy.  I like the Coleman brand from Sprouts but any hot dogs will work.  Then take those 8 hot dogs and slice each of them into 3 even pieces.  So now you have your 24 hot dog pieces and gently push down one in each of the muffin circles.  

Bake in a preheated 425 degree oven for about 12-13 minutes.  Let cool in the pan a few minutes before removing and then serve.  

I would love if you would join my Friday link up party!

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Corn Dog Muffins

 

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These are a quick kid-friendly meal!

Author: A Fireman's Wife

Serves: 24

Ingredients

• ⅔ cup cornmeal
• 2 cups flour
• 1 cup sugar
• 1¼ tablespoons baking powder
• ¾ teaspoon salt
• ½ cup vegetable oil
• 4 tablespoons melted butter
• 3 eggs, beaten
• 1½ cups milk
• 8 hot dogs

Instructions

1. Preheat your oven to 425 degrees.
2. In a large bowl add your cornmeal, flour, sugar, baking powder, and salt and whisk together.
3. Make a well and then add in your oil, melted butter, eggs, and milk and stir it all together until combined.
4. Spray two muffin pans with non stick cooking spray and then divide the batter evenly between the 24 spaces.
5. Take your 8 hot dogs and slice each of them into 3 even pieces. So now you have 24 hot dog pieces and gently push down one in each of the muffin circles full of batter.
6. Bake in a 425 degree oven for about 12-13 minutes. Let cool in the pan a few minutes before removing and then serve.

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These are super simple.  I just grabbed a loaf of French bread from the bakery section at the grocery store.  You could also use an Italian loaf or any crusty bread.  Slice the bread in about 1/2-3/4 inch slices.  I used 8 slices when making this recipe. 

Then go ahead and cube up your bread in about 3/4 inch pieces and place them on a baking sheet.  They don’t have to be perfect just around that size.

In a small bowl melt your butter and then add in your olive oil, garlic powder, oregano, salt, and pepper and whisk it up.  I really just do all the spices to taste.  Go ahead and pour your mixture over your bread cubes and toss together with your hands until all your bread is coated.  The size of bread varies so if not all your bread is coated drizzle on more olive oil and mix. 

Bake in a preheated 400 degree oven for about 8-10 minutes.  When they are done let them cool and then add to your salad.  

This recipe actually makes a decent amount, on purpose, so just store what you don’t use right away in a gallon ziplock bag on your counter and use throughout the week in your salads.  Or make up some homemade dressing and try not to just stand there and eat croutons dipped in the dressing….remember the on purpose comment above….well this way you have enough for snacking AND your salads.  Not like I ever do that or anything.    Okay so maybe I will share my favorite dressing for dipping these in the next post so check back!  

I would love if you would join my friday link up!

How to Make Homemade Croutons

 

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Author: A Fireman's Wife

Recipe type: Croutons

Ingredients

• 8-10 slices French, Italian, or any crusty bread (if your bread is small add those couple extra slices)
• 2 Tablespoons melted butter
• ½ cup olive oil or more (depending on the size of your bread)
• Garlic powder to taste
• Oregano to taste
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400 degrees.
2. Slice your bread in about ½-3/4 inch slices. (I used 8 slices French bread when making this recipe.)
3. Cube up your bread in about ¾ inch pieces and place them on a baking sheet. They don't have to be perfect just around that size.
4. In a small bowl melt your butter and then add in your olive oil, garlic powder, oregano, salt, and pepper and whisk it up. I just do all the spices to taste.
5. Pour the mixture over your bread cubes and toss together with your hands until all the bread is coated. (Because the size of bread varies per slice drizzle on more olive oil to your bread and mix if not all your bread is coated.)
6. Bake in a 400 degree oven for about 8-10 minutes. When they are done let them cool and then add to your salad.
7. Store what you don't use right away in a gallon ziplock bag on your counter and use throughout the week in your salads.

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Now these are really pretty easy to make as I use frozen dinner rolls.  The only thing is that they take time so best to start them earlier in the day.  I used these Rhodes frozen yeast dinner rolls but any frozen dinner roll will do.  On the day of baking just grab them out of the freezer and let them sit on the counter until they are soft but still cold.  Mine took about an hour but it depends on how warm your kitchen is.  

You will need two or three cookie sheets to make these so grab those out and spray them with cooking spray.  

Now it is time to start assembling your bunny.  Take out a dough ball and slice it in half.  A pizza cutter works great.  These halves will become the bunnies ears.  

Then pull off a tiny bit of dough from the end of each slice and roll each of them into a little ball.  Those will become the bunnies eyes.  Then place a whole dough ball on your cookie sheet and add on your ears and place on your eyes. 

Then add your raisin nose.  Just push it in as best as you can.  

Repeat this process until you have assembled all your bunnies.  

Then spray the tops of all your bunnies with cooking spray and loosely cover them with plastic wrap.  

Let them sit on the counter and rise until they about double in size.  I let mine sit out for about 2 hours.  When they are ready carefully remove the plastic wrap.  Preheat your oven to 350 degrees.  Then I took a small sharp knife and made the bunnies whiskers and mouth.  Also go ahead and re-push in any raisins if they seem to be falling out.  

Melt your butter and then baste it on each one of your bunnies.  If you choose to sprinkle on some cinnamon and sugar mix that up and add that on next.  I left one pan plain and made the other pan cinnamon and sugar.  Then pop them in the oven for about 15-20 minutes, until golden brown.  

Here are the cinnamon and sugar ones.  I only lost one nose in making these!

When they are done take a small spatula or knife and separate any ears or bunnies that are touching the other bunnies.  Then right away remove them from the pan and place on a wire rack to cool.  

These are so fun and my kids thought they were the greatest thing ever!  I had a hard time saving some out for Sunday.  I sure hope we still end up with rolls for Easter dinner!  Wishing you a wonderful weekend and Resurrection Day!!

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Bunny Rolls

 

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Prep time

5 hours

Cook time

20 mins

Total time

5 hours 20 mins

 

These will be so cute on your Easter table!

Author: A Fireman's Wife

Recipe type: Rolls

Serves: 18

Ingredients

• 1 package (36 count) frozen yeast dinner rolls (I used Rhodes brand)
• Cooking spray
• 18 raisins (for the nose)
• plastic wrap
• 3 tablespoons melted butter
• 2 tablespoons sugar (optional)
• 1 teaspoon cinnamon (optional)

Instructions

1. Remove your rolls from the freezer and let sit on the counter until soft but still cold.
2. Spray your cookie sheets with cooking spray.
3. To assemble your bunnies take out a dough ball and slice it in half. A pizza cutter works great. These halves will become the bunnies ears.
4. Then pull off a tiny bit of dough from the end of each slice and roll each of them into a little ball. These will become the bunnies eyes.
5. Then place a whole dough ball on your cookie sheet and add on your ears and place on your eyes.
6. Add on your raisin nose. Just push it in as best as you can.
7. Repeat this process until you have assembled all your bunnies.
8. Spray the tops of all your bunnies with cooking spray and loosely cover them with plastic wrap.
9. Let them sit on the counter and rise until they about double in size. I let mine sit out for about 2 hours.
10. When they are ready carefully remove the plastic wrap.
11. Preheat your oven to 350 degrees.
12. Then take a small sharp knife and make the bunnies' whiskers and mouth. Also go ahead and re-push in any raisins if they seem to be falling out.
13. Melt your butter and then baste it on each one of your bunnies. If you choose to sprinkle on some cinnamon and sugar mix that up and add that on next. I left one pan plain and made the other pan cinnamon and sugar.
14. Bake them in the oven for about 15-20 minutes, until golden brown.
15. When they are done take a small metal spatula or knife and separate any ears or bunnies that are touching the other bunnies.
16. Then right away remove them from the cookie sheet and place on a wire rack to cool.

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I love this recipe and how easy it is because I just put everything right in the bowl of my mixer.  First preheat your oven to 325 degrees and then spray two 9 x 5 inch loaf pans with cooking spray.  In your mixer add the flour, sugar, pudding mix, baking soda, salt, cinnamon, vegetable oil, eggs, and pumpkin.  

Mix with the paddle attachment until it is well blended and then pour into the prepared pans.  

Bake for 1 hour or until a toothpick inserted into the center comes out clean.  Remove from the oven and let stand 10 minutes on wire racks, then remove the bread from pans to finish cooling.  

If giving away one as a gift, after wrapping it up, try adding some jute or bakers twine and add a fun little tag.  I just created the tag on the computer, with the “Charter” font on a mac, and printed it out on off white card stock and then cut it out in the fun shape.  I used my brown stain pen, for touching up furniture scuffs, to add the brown around the edge to give it more of a distressed look.

**When you make this recipe I suggest getting a large can of pumpkin puree and then trying out these amazing pumpkin pancakes and syrup with the rest of the pumpkin.  Seriously your Octobers need both of these!

I would love if you would join my Friday link-up party!

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Pumpkin Bread

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

This pumpkin bread is so good and moist it will definitely become a favorite!

Author: A Fireman's Wife

Ingredients

• 2 cups all purpose flour
• 2 cups white sugar
• 2 (3.4 oz) packages instant vanilla pudding mix
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1½ teaspoons cinnamon
• 1¼ cups vegetable oil
• 5 eggs
• 2 cups canned pumpkin puree

Instructions

1. Preheat the oven to 325 degrees.
2. Spray two 9 x 5 inch loaf pans with cooking spray.
3. In the bowl of your mixer add the flour, sugar, pudding mix, baking soda, salt, cinnamon, vegetable oil, eggs, and pumpkin.
4. Mix with the paddle attachment until it is well blended and then pour into the prepared pans.
5. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and let stand 10 minutes on wire racks, then remove the bread from pans to finish cooling.

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Preheat your oven to 350 degrees.  In a large bowl mix your flour, cinnamon, baking soda, salt, and baking powder together.  

Peel, core, and dice up your apples. 

In the bowl of your mixer with the whisk attachment beat your eggs and then add in the sugar, oil, and vanilla.   

Add in your dry ingredients and then with your paddle attachment slowly mix it in.  If you turn the mixer on too high at first flour might fly everywhere.  You can increase the speed once your flour is combined.  

Finally slowly mix in your apples. 

Spray two loaf pans with cooking spray and then divide your batter evenly among both pans.  I only have one stoneware loaf pan but I love baking with stoneware when I can! 

In a small bowl mix up your cinnamon and sugar.  

Sprinkle evenly over the top of your batter.  

Bake at 350 degrees for 50-55 minutes.  Check the center with a toothpick to make sure it is not gooey and is all done.  Let the bread cool on a cooling rack for about 20-30 minutes before removing from the pan.  

I would love if you would join my Friday link-up party!

Here is your printable recipe!

Apple Bread

 

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Author: A Fireman's Wife

Ingredients

• 3 cups flour
• 1½ teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¼ teaspoon baking powder
• 2 cups apples (peeled, cored, and diced)
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla
• For the topping
• 2 tablespoons white sugar
• ½ teaspoon cinnamon

Instructions

1. Preheat your oven to 350 degrees.
2. In a large bowl mix your flour, cinnamon, baking soda, salt, and baking powder together.
3. Peel, core, and dice up your apples.
4. In the bowl of your mixer with the whisk attachment beat your eggs and then add in the sugar, oil, and vanilla.
5. Add in your dry ingredients and then with your paddle attachment slowly mix it in. (If you turn the mixer on too high at first flour might fly everywhere.) You can increase the speed once your flour is combined.
6. Finally slowly mix in your apples.
7. Spray two loaf pans with cooking spray and then divide your batter evenly among both pans.
8. For the topping mix up your cinnamon and sugar and then sprinkle evenly over the top of both pans.
9. Bake at 350 degrees for 50-55 minutes. Check the center with a toothpick to make sure it is not gooey and is all done.
10. Let the bread cool on a cooling rack for about 20-30 minutes before removing from the pan.

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To start preheat your oven to 350 degrees.  In a large bowl whisk together your flour, sugar, salt, and baking powder and set aside.

In the bowl of your mixer add the eggs, orange juice, milk, oil, vanilla extract, almond extract, and butter flavoring.  

Mix on low with the whisk attachment for about 1 minute.

Carefully pour in your flour mixture.  Mix on low until the flour starts to combine and then turn up your mixer to medium and mix for about 2 minutes.  Add the poppy seeds and mix on low until combined.   Spray your bundt pan with cooking spray, or 2 large or 4 small loaf pans, and pour in your batter.  For a bundt pan bake for 65-70  minutes.  For 2 large loaf pans bake for about 60 minutes or until a toothpick comes out clean.  Adjust the time down for the smaller loaf pans.  

When the bread is done transfer the pan to a cooling rack and cool for 20 minutes.  Then take a knife and carefully run it around the sides of the pan.  Invert it on to the cooling rack to cool for an additional 30 minutes.  While the bread is cooling mix up your glaze.  Here is what you will need.  Whisk it all together in a small bowl.   

Before transferring the bread to my serving plate I turned it back over and took a knife to even out the top (what will be the bottom when turned over) so that my bread will sit flat on my serving plate.  You don’t have to do this step if you don’t want.  You can see in the above picture how it would not have sat flat.  Then transfer the bread to your serving plate and spoon on the glorious glaze.  Just let is ooze down all the sides. 

Give this a try in the coming week and let me know what you think!

I would love if you would join my Friday link-up party!

Orange Vanilla Poppy Seed Bread

 

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Prep time

15 mins

Cook time

65 mins

Total time

1 hour 20 mins

 

This is great for adding to breakfast/brunch or it makes a yummy dessert!

Author: A Fireman's Wife

Ingredients

• Bread
• 3 cups flour
• 2 cups sugar
• 1½ teaspoons salt
• 1½ teaspoons baking powder
• 3 eggs
• 1 cup orange juice
• ½ cup whole milk
• 1⅛ cups vegetable oil
• 1½ teaspoons vanilla extract
• 1½ teaspoons almond extract
• 1½ teaspoons butter flavoring
• 1 Tablespoon poppy seeds
• Glaze
• ¾ cup white sugar
• ¼ cup orange juice
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Instructions

1. Preheat your oven to 350 degrees.
2. In a large bowl whisk together your flour, sugar, salt, and baking powder and set aside.
3. In the bowl of your mixer add the eggs, orange juice, milk, oil, vanilla extract, almond extract, and butter flavoring.
4. Mix on low with the whisk attachment for about 1 minute.
5. Carefully pour in your flour mixture. Mix on low until the flour starts to combine and then turn up your mixer to medium and mix for about 2 minutes.
6. Add the poppy seeds and mix on low until combined.
7. Spray your bundt pan with cooking spray, or 2 large or 4 small loaf pans, and pour in your batter.
8. For a bundt pan bake for 65-70 minutes. For 2 large loaf pans bake for about 60 minutes or until a toothpick comes out clean. Adjust the time down for the smaller loaf pans.
9. When the bread is done transfer the pan to a cooling rack and cool for 20 minutes. Then take a knife and carefully run it around the sides. Invert it on to the cooling rack to cool for an additional 30 minutes.
10. While the bread is cooling mix up your glaze.
11. Whisk together in a small bowl the sugar, orange juice, vanilla extract, and almond extract.
12. Before transferring the bread to a serving plate I turned it back over and took a knife to even out the top (what will be the bottom when turned over) so that my bread will sit flat on my serving plate. You don't have to do this step if you don't want and would only need to do this when using a bundt pan. Then transfer the bread to your serving plate and spoon on the glorious glaze. Just let is ooze down all the sides.
13. Store in a covered cake stand or cover with foil.

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