Category: Breads

Easter Bread

You need time to make this bread.
3 1/4 cups flour
4 large eggs (one is for egg wash)
1/4 cup sugar
3 tbs. butter
1 pkg. dry yeast
1/2 tsp. salt
1/2 cup milk
2 tsp. orange or lemon peel (your choice) optional
colored eggs
1. In a bowl, mix 1 cup of flour, sugar, salt and yeast.
2. Warm butter and milk and mix into dry ingredients. Add in 3 eggs and another 3/4 cup of flour.
3. Add in peel, if using. Mix well.
4. On a floured board begin to knead dough. Add remaining flour while kneading. Knead for approximately 8 minutes.
5. Place dough in a large greased bowl. Cover bowl with towel. Let rise for about 90 minutes.
6. When dough has risen, shape to desired look. You can braid it into a circle. Let dough rise for another hour.
Preheat oven to 400 degrees.
7. Decorate with colored eggs. (eggs should not be cooked, just colored) Press gently into dough.
8. Take one egg and beat with 1 tsp. of water. This is your egg wash. Brush on top of bread. You can also sprinkle sesame seeds on top, if you like.
9. Bake for 25 minutes or until golden brown. Use toothpick to see if cooked inside.




2 cups all-purpose flour

1 tbs. baking powder

1 tbs. granulated sugar

1/2 tsp. sea salt

1/4 tsp. baking soda

3/4 cup whole milk

1 1/4 cup baked, mashed sweet potato (2 medium size potatoes)

1 stick frozen unsalted butter

4 tbsp. heavy cream


1/2 cup goat cheese

1/2 cup walnuts (chopped)

2 tbsp. olive oil

1 tsp. fresh thyme

1/2 tsp.sea salt


Preheat oven to 375 degrees.

1. Combine all dry ingredients in a large mixing bowl and set aside.

2. In another large bowl, mix together milk and mashed sweet potato. Stir until creamy.

3. Grate frozen butter through the large holes of a grater and add to dry ingredients. Mix well.

4. Combine dry ingredients into sweet potato mixture.

5. Pour mixture onto a floured surface and knead until it comes together.

6. Roll into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch.

7. Use a 3-inch cookie cutter to cut the dough into round shapes. Keep rolling dough until finished making round shapes. * You can also use a glass, to cut the dough.

8. Place biscuits on a baking sheet. Brush tops with heavy cream.

9. Bake until the bottoms are golden brown, about 12 to 15 minutes. (Use a toothpick to test the center.)

10. Let biscuits cool. When cool, slice open.

11. In a bowl, mix all topping ingredients. (goat cheese, olive oil, walnuts, sea salt and thyme) Mix well and spread on biscuits.

12.  Put biscuits on a cookie sheet. Return biscuits to a 350 degree oven for 5 minutes or until goat cheese is bubbly. Serve hot.


Vegetable Focaccia


1 large green zucchini
1 large yellow zucchini
1 large eggplant (peeled)
2 large red peppers
1 large red onion
2 cloves of garlic (chopped)
1/4 cup of olive oil
1/4 cup of balsamic vinegar
salt and pepper
garlic powder (optional)
focaccia bread or another crusty kind of bread
Preheat oven to 350 degrees.
1. Slice all vegetables into thin slices. Put vegetables in a bowl. Pour in olive oil and add a pinch of salt and pepper. Mix well.
2. Put all vegetables in a baking pan and bake in oven for approximately 15 minutes. Since vegetables are sliced thin, they should cook quickly. If not, cook a little longer until vegetables are tender.
3. Remove from oven and put vegetables in a bowl. Add balsamic vinegar and garlic. Stir gently, not tearing vegetable slices.
4. Place slices of focaccia bread on a baking pan. Drizzle a drop of olive oil on each slice. Sprinkle a pinch of garlic powder (optional) on each slice. Sprinkle a pinch of salt and pepper on each slice.
5. Drain vinegar from vegetables. Put slices of each vegetable on each piece of bread. Top with the red onions.
6. Return to oven for 10-12 minutes until bread becomes a little crunchy.

Homemade Blueberry Muffins


1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

Crumb Ingredients:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter (cubed)

1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
  2. Combine flour, sugar, flour and salt. Place vegetable oil into a one cup measuring cup. Add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3.  To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4.  Bake for 20 to 25 minutes in the preheated oven, or until done.

It’s All About “Toast”


Have you “Liked” “Cooking With Mr. C.” on Facebook?


A Loaf Of Multigrain Sliced Bread (Toasted)

1 (8oz.) cream cheese

2 ripe bananas (sliced thin)

1 cup fresh blueberries

salmon lox

1 small red onion (sliced)


  1. On toasted bread, spread some cream cheese.
  2. On one slice of bread put sliced banana and blueberries.
  3. On one slice of bread put lox and red onion.  (see photos)

Homemade Zucchini Bread



3 cups grated zucchini
2 cups sugar
1 cup vegetable oil
3 eggs, beaten
1 tbsp. vanilla extract
3 cups flour
1 tbsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup golden raisins (regular raisins are good also)
1⁄3 cup walnuts (optional)


Preheat oven to 350 degrees.

1. Cream sugar and oil together. Add eggs, zucchini and vanilla, mix well.
2. Sift together flour, cinnamon, salt, baking powder, and baking soda. Add raisins and nuts.
Combine wet and dry ingredients and mix well.
3. Pour into two greased and floured 9 x 5 inch loaf pans.
4. Bake for 1 hour or until tests done.
5. Let stand 5 minutes before turning out onto wire racks to cool.

*Recipe makes two loaves. Jelly and preserves are nice on top.

Focaccia Veggie Board



1 large piece of focaccia bread (cut like a board)

1 large tomatoe (sliced)

1 red bell pepper (seeds removed and sliced)

1 yellow bell pepper (seeds removed and sliced)

1 small red onion (sliced)

1 small sweet onion (sliced)

2 cloves of garlic (chopped)

1 tsp. dry oregano

sea salt and black pepper

olive oil


Preheat oven to 350 degrees.

1. In a skillet, put 2 tbs. of olive oil. Cook red and yellow peppers, and onions for 3-4 minutes. Sprinkle with sea salt and black pepper. Stir and remove.

2. Take focaccia bread and sprinkle with a pinch of sea salt, black pepper and dry oregano.

3. Put slices of tomato on top. Put peppers, onions and chopped garlic on top.

4. On a cookie sheet, bake in oven for 10-12 minutes, until bread is a little crispy.

Serve warm.

Cinnamon Raisin Babka




1/2 cup butter, softened

1/2 cup sugar, plus 1/2 tsp.

4 egg yolks

2 cups of flour

1 1/2 cups golden raisins

1 package dry yeast

1/4 cup warm water

1/2 tsp. vanilla extract

1 tsp. salt

1 cup milk

Topping Ingredients:

1 tsp. ground cinnamon

1 cup sugar

1/4 lb. butter ( 1 stick)

1 egg

2 tbs. milk

1/2  cup flour


1. In a bowl cream the butter and 1/2 cup sugar.

2. In a separate bowl, beat the egg yolks. Add vanilla and salt.  

3. In a small bowl, mix the yeast in warm water with 1/2 teaspoon of sugar. When it thickens, add it to the egg yolks.

4. Add the milk with the egg yolks and the creamed butter and sugar.

5. Begin adding the flour until a soft dough is formed.

6. Stir in the raisins.  Knead the dough until it is no longer sticky.

7. Cover the dough and allow it to rise in a warm place until it doubles in size. (about 2 hours)

8. Shape the dough into a loaf.  Cover again and let the dough rise again.  (about another hour or two)

Preheat oven to 350 degrees.

9. For the topping, cream the sugar, cinnamon and butter.  Mix in the egg, milk, and the flour. Mix well.

10. Coat the dough with this topping. 

11. Place on a greased ( a little butter) baking pan.

12. Bake in oven for about 30 minutes.

*Babka should be browned. Use a cake tester to make sure it isn’t wet on the inside. Let cool before slicing.

Buttermilk Biscuits




2 cups all purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

1/4 cup Crisco

3/4 cup buttermilk


Preheat oven at 400 degrees.

1. Combine all ingredients, EXCEPT the buttermilk. Mix well.

2. Slowly add buttermilk. Stir slowly.

3. Roll on a floured surface. Knead gently for about a minute.

4. Cut into 2 inch pieces and roll into a ball.

5. Bake on a greased ( a little butter) pan. Place 2 inches a part on pan. Bake for 10-12 minutes or until golden brown.

Makes about 12-18 biscuits.


Soft Pretzel Bites




4 1/2  cups of all purpose flour

3/4 cups baking soda

2 tsp. kosher salt

1 3/4 cups warm water

1 package of active dry yeast

4 oz. unsalted butter (melted)

1 egg (beaten with 1 tsp. of water)

vegetable oil (just 2 tbs. to grease a bowl)


1. In a bowl, put water, butter and yeast. Stir and let stay for 5 minutes.

2. Add flour and salt and mix on a slow speed. It should be mixed well. Remove from mixer and put on a floured board. (Add a drop more water to dough, if needed.)

3. Knead the dough (about 3-4 minutes) , forming a round ball shape.

4. Place dough into an oiled bowl and cover with a towel. Keep in a warm place for 1 hour.

5. Preheat oven to 400 degrees.  Fill a pot with 2-3 quarts of water and baking soda. Bring to a boil.

6. Remove dough from bowl.  Cut the dough into 10 smaller balls. Roll each ball into 20 inch long ropes. Then cut into 1- 1 1/2 inch. pieces. Shape each piece. (See picture.)

7. Drop each piece into boiling water for about 30 seconds. Only do 5-7 pieces at a time. Remove quickly with a slotted spoon, so water drains.

8. Place dough pieces (about 18-20) on a cookie sheet. Brush egg mixture on each piece and sprinkle with salt.  Bake for about 12 minutes. They should be a little golden brown. Do a taste test.

Serve warm.