Cheesy Bread

It seems like at every restuarant I visit there is one dish that I just HAVE to have while I'm there. At Black Angus (which we almost never go to...) it's the cheesy bread. It's garlicky, cheesy, crunchy, gooey, and heavenly. It's the one thing on their menu that I get really, really excited about. I've always known it wasn't just cheese and garlic, there was more to it than that and now, thanks to Pinterest and Simply Recipes, I have found a copycat recipe that will satisfy my craving for garlic, cheesy deliciousness. I didn't change a thing from the orginal recipe (which can be found here) I just made much smaller portions because I wasn't aiming to make 40 slices... however, after trying this, next time I might just make all 40!!

 Ingredients:

8 oz shredded Mozzarella cheese
1 lb shredded sharp cheddar cheese
1/2 to 1 cup chopped green onion (to taste)
1/2 cup mayonnaise
2 Tbsp sour cream (optional)
3-4 cloves garlic, minced
1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
1 to 2 loaves of French or Italian bread, depending on the size of the loaves

Directions:

In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.

Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.

Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

Makes 30 to 40 slices.

Streusel Rhubarb Bread

Ingredients

• 1 1/2 cups packed brown sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups chopped fresh or sliced frozen rhubarb
• 1/2 cup chopped walnuts or pecans

TOPPING:

• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cold butter

Directions

1. In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
2. For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.  

Found at http://allrecipes.com/Recipe/Streusel-Rhubarb-Bread/Detail.aspx  

Lemon Poppy Seed Bread

OMG!!! I BAKED AND IT TURNED OUT GOOD!!!!!

Ingredients:
2 cups sugar
1 cup vegetable oil (I used EVOO and it worked fine)
3 eggs
1 1/2 tsp. vanilla extract
1 tsp. lemon extract
2 tbsp. poppy seeds
3 cups all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 cups milk

ICING:
2 tbsp. lemon juice
3/4 cup confectioners' sugar

Directions:

Preheat oven to 350 degrees. Grease two loaf pans.

Combine sugar, oil, eggs, vanilla, and lemon extracts in a large bowl; mix well. Stir in poppy seeds.

Sift together flour, baking powder, and salt. Add flour mixture and milk alternately, mixing well after each addition. Divide batter evenly between prepared pans.

Bake loaves for 45 minutes or until a toothpick comes out clean. Loosen edges from sides of loaf pans. Cool loaves in pans for 10 minutes. Turn out onto wire racks.

For icing, blend lemon juice and confectioners' sugar in a small bowl. Drizzle over warm loaves.

FREAKING AWESOME BREAD!! =]

Lemon Blueberry Muffins

Ingredients:

2 cups all purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1 1/2 cups fresh or frozen blueberries
1/2 cup sour cream
1 egg, slightly beaten
1/2 cup milk
6 tbsp. melted butter
1 tsp. grated lemon peel
2 tsp. fresh lemon juice

Directions:

Preheat oven to 400 degrees.

Line a 12-cup muffin pan with paper liners or spray with non stick cooking spray. Combine flour, sugar, baking powder, and salt in a medium bowl. Toss berries with 3 tablespoons of the flour mixture in a small bowl; coat well.

Whisk sour cream, egg, milk, butter, lemon zest, and lemon juice in a large bowl. Add flour mixture to bowl; mix until just moistened. Gently fold in blueberries.

Spoon batter into prepared muffin cups. Bake until a toothpick comes out clean or until muffins are golden brown, about 25 minutes. Place pan on a wire rack to cook.

Turn muffins out onto rack. Serve warm or at room temperature.

*These taste a lot like scones - if you like sweeter muffins, sprinkle them with a bit of granulated sugar just as the come out of the oven.

Zucchini Bread

Ingredients:

2 cups sugar
2 cups grated zucchini
1 cup oil
3 eggs
3 tsp. vanilla
3 cups flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking powder
1/2 cup chopped nuts (optional)


Directions:

Preheat oven to 325 degrees.

Combine first five ingredients in a large mixing bowl and mix together. Add remaining ingredients and mix until Incorporated.

Pour batter into two greased loaf pans and bake for 1 hour.

Cool for 10 minutes in the loaf pan and then transfer to a wire rack and cool completely.

If freezing, place in a ziploc bag and freeze while still warm to preserve moistness.