Strawberry Cream Cheese Bread (ABM)

This bread doesn't have enough strawberry or cream cheese taste for me. I'm looking forward to experimenting with this recipe to see if I can do better. Stay tuned folks...

1/3 cup milk
1/3 cup mashed strawberries
1/3 cup cream cheese
1 tbsp butter or margarine
2 tbsp honey
1 tsp salt
1/2 cup oatmeal
1-1/2 cups bread flour
1-1/2 tsp active dry yeast

Load ingredients into bread machine. Bake using sweet cycle, light loaf color.

Cinnamon French Toast

This is my mom's recipe. I occasionally jazz it up a bit by adding a little bit of unsweetened cocoa powder.

2 eggs

1/4 cup milk

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

6 slices of white bread (or store bought white/wheat if that floats your boat)

In a shallow bowl, with a whisk or fork, beat the eggs until foamy. Add milk, vanilla, cinnamon and nutmeg. Beat well; set aside.

Lightly spray a nonstick skillet (or electric skillet if you have one, I think they work the best) with cooking spray. Heat over medium heat (or 325 degrees for the electric). Dip the bread slices into the egg mixture, turning to coat and draining the exess back into the dish.

Place bread slices in prepared skillet. Cook until golden brown, turning once, about 3-4 minutes per side.

Serve with butter and maple or fruit-flavored syrups. We also like these with warmed apple pie filling. Joe thinks they're best with maple syrup, sliced bananas and cool whip (but keep in mind he's 5 and this flavor combo might not suit everyone).

Classic White Bread (ABM)

1-1/2 lb recipe
1 cup plus 2 Tablespoons water
2 Tablespoons butter
3 cups bread flour
3 Tablespoons dry milk
2 Tablespoons sugar
1-1/2 tsp salt
2-1/2 tsp dry yeast

Measure all ingredients carefully and place in bread machine pan.
Select Basic/White cycle. Use Light crust color.
Removed baked bread from pan cool on wire rack.

Cinnamon Rolls (ABM)

**My picture (to be added later) only shows 9 rolls because I used an 8x8 pan and place the rest of the rolls on a cookie sheet, froze them for about an hour and then placed them into a freezer bag with the baking instructions written on them so I could make small batches later. These are incredibly easy, incredibly delicious and only take 20 minutes of work.**

In the bread machine:
1 cup milk
1 large egg
4 tablespoons butter or margarine
3 1/3 cups bread flour
3 tablespoons sugar
1/2 teaspoon salt
1 envelope active dry yeast, bread machine yeast or fast rising yeast

For the filling:
1/4 cup butter, melted
1/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg or pumpkin pie spice
1/3 cup nuts, lightly toasted, chopped (I skipped the nuts)

For the icing:
1 cup powdered sugar
1-2 tablespoon milk
1/2 teaspoon vanilla

Add the ingredients to bread machine as recommended by manufacturer. Program for the dough cycle. When cycle is done, place dough on floured surface. Knead dough about 1 minute, then let rest for 15 minutes.

Roll dough into a rectangle, about 15x10-inches. Spread 1/4 cup melted butter over dough to within 1 inch of edges. Then sprinkle 1/4 cup sugar, the cinnamon, nutmeg, and chopped nuts evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8-inch long piece of dental floss, cut roll into 1-inch pieces.

Place rolls cut side down into a greased 13x9 inch baking pan. Cover and let rise in warm, draft free place until doubled in size, about 30 to 45 minutes.

Bake in preheated 375°F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 mimnutes.

While the rolls are cooling, make the icing by combining powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoons vanilla. Blend until smooth. If too thin, add more powdered sugar, too thin, add more milk, until desired consistency is reached.

Cut apart and remove from pan.

Butterhorns (in the bread machine)

Butterhorns
1 cup milk
3 beaten eggs
1/2 cup unsalted butter
1/2 cup sugar
1 teaspoon salt
4-1/2 cups bread flour
1 pkg (2-1/4 teaspoon) active dry yeast

Scald milk (heat milk on med-low until small bubbles form around edges of pan and milk leaves a slight film on pan - DO NOT BOIL!). Temper eggs and milk by slowling adding milk to eggs while continuously whisking. If you don't do this, your eggs will cook when added to the hot milk! Pour into bread machine pan. Add butter, sugar, salt and flour. Form pocket in flour for yeast granules, it's important not to get the yeast wet before mixing.

Carefully place bread pan into machine and select dough cycle. If you don't have a dough cycle, you can stop your machine after the first rise.

Remove dough from machine. Divide into thirds. Roll each third on lightly floured surface to 9" round. Brush with olive oil (or vegetable). Cut each circle into 8 wedge shaped pieces. A pizza cutter works awesome for this.

Roll each wedge, starting with wide end and rolling to point. Arrange on greased baking pans and brush with olive oil or egg wash (1 egg mixed with enough milk to make 1/4 cup, that's what I used, although the olive oil keeps your towel from sticking to the dough, LOL). Cover and let rise until very light (about an hour).

Bake at 400 degrees for 10 minutes.