Great pumpkin-pie like flavor, but with a cream cheese swirl center. Perfect for breakfast or a snack! 

Swirl Center:

• 1/2 cup sour cream (regular or non-fat)
• 2 T. sugar
• 2 oz. cream cheese (regular)
• 1 egg

Pumpkin Bread: 

• 1-1/2 cups flour
• 1 t. baking soda
• 1 t. cinnamon
• 1/2 t. ginger
• 1/4 t. cloves
• 1/4 t. salt
• 1 cup sugar
• 1/2 cup butter, melted
• 1/3 cup water
• 1 cup canned pumpkin
• 2 eggs

Preheat oven to 350 ̊F. Spray a 9"x5" loaf pan with baking spray; create a parchment sleeve and spray again.

1. Combine sour cream, 2 T. sugar, cream cheese and 1 egg in small bowl. Mix until well combined. Set aside.

2. In large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt.

3. Add the 1 cup sugar, butter, water, pumpkin and 2 eggs. Mix until well combined.

4. Pour 1/2 of the pumpkin batter into the loaf pan. Carefully spread the cream cheese filling on top, then add the rest of the pumpkin mixture. Spread the batter to the edge of the pan.

5. Bake for about 1 hour or until a skewer comes out clean from the center. Let bread cool in pan for 30 minutes, then use parchment sleeves to lift out of pan. Let the bread cool completely before cutting.

Download pdf recipe for: Pumpkin Swirl Bread

 Flatbread is a cross between pizza dough and focaccia bread. Serve it with this dipping sauce and you will have some very happy people at your table!

Flatbread dough:

  ● 4 cups flour

  ● 1 t. yeast

  ● 1-1/2 t. salt

  ● 1 T. olive oil

  ● 1-1/2 cups water (110˚F)

  ● semolina flour (for dusting peel)

  ● 1/2 t. rosemary, finely minced

  ● additional olive oil (about 1 T.)

  ● kosher salt

Dipping Sauce:

  ● 8-9 oz. jar sun-dried tomatoes packed in olive oil

  ● 2 cloves garlic, minced

  ● 2 T. basil, chopped

  ● olive oil

For Flatbread:

1. In large bowl or mixing bowl, place flour, yeast, 1-1/2 t. salt, 1 T. olive oil and water. Mix together. (If using dough hook, mix until dough comes together.)

2. Turn dough out onto floured board and knead until smooth and elastic.

3. Cut the dough into 4 pieces. Shape into balls and place in 4 containers that have been lightly oiled with olive oil. Place lids on the top and place in refrigerator for 3 hours up to 24 hours.

4. 2 hours before you're ready to bake, take the dough out of the refrigerator and place on the counter to warm up.

5. Heat wood oven to 650˚F or standard oven to 500˚F (using pizza stone or large baking sheet).

6. Using one piece of dough at a time, place some semolina flour on a pizza peel and press/stretch dough into rectangle that is about 1/2" thick. Use fingertips to dimple bread all over, then sprinkle with rosemary.

7. Slide into wood oven. Let bread sit for 1 minutes to firm up. Use long tongs to begin turning the bread, looking for browning along the edges. Once edges are browned, use metal peel to lift bread up into the oven for about 5 seconds, to brown top.  (For standard oven, let sit on stone/baking sheet until brown.) 

8. Take flatbread out of the oven and place on a cutting board or peel. Immediately drizzle with about 1 T. olive oil and sprinkle with kosher salt. Cut into strips and serve with dipping oil.

For Dipping Sauce:

1. Place tomatoes, garlic and basil in food processor bowl. Process until the tomatoes are quite fine.

2. Place processed tomatoes in a small bowl. Add additional olive oil (2-3T.)

Download pdf recipe for: Tuscan Flatbread with Sun-dried Tomato Dipping Sauce.

Click to visit Al Fresco Imports and check out their fabulous BeeHive Oven!

These cinnamon stix were inspired by a local bakery in Brooklyn, New York. A viewer wrote in and asked Cindy to create a recipe so they could be made at home. Are they delicious? Fuh-getta-bout-it!

• 1/4 cup warm water (100˚F - 110 ̊F)
• 2-1/4 t. (1 package (1/4 ounce) active dry yeast)
• 1 cup milk
• 4 T. butter
• 1/2 cup sugar (or Xylitol sugar substitute)
• 1 cup whole wheat flour
• 3-1/2 cups all-purpose flour
• 1 egg
• 1/2 t. salt
• canola oil (for coating bowl)
• 1/2 cup butter, melted
• 1 cup sugar (or Xylitol sugar substitute)
• 2 T. cinnamon

1. In mixing bowl, dissolve yeast in water. Set aside.

2. In a small saucepan over medium heat, scald milk. Remove from heat and add butter and sugar. Cool to 100 ̊F. - 110 ̊F.

3. Stir wheat flour, 1 cup all-purpose flour, egg and milk mixture into yeast bowl. Beat with a mixer or by hand until smooth. Cover with a clean towel and let mixture rise in a warm place for 30 minutes. (You can use your microwave as a proofing box. Heat 1 cup of water in a glass measuring cup for 1 minute. Move the cup to the back corner of the microwave, then place dough inside. Close door and let rise.)

4. Stir salt and 2-1/2 cups all-purpose flour into sponge. Turn out on floured surface and knead for 10 minutes adding more flour as necessary to prevent sticking, or use the dough hook attachment, and knead with standing mixer for 10 minutes.

5. Coat a large clean bowl with a bit of canola oil and place dough in it, turning once to coat. Cover with a clean towel and let rise until doubled, about 1 hour. (If using your microwave as a proofing box, make sure to warm the water in the measuring cup again.)

6. Mix the cinnamon and sugar together in a medium-size bowl or dish. Place the melted butter in another dish. Set aside.

Preheat the oven to 350 ̊F.

7. After the dough has risen, gently punch down with your fist to release the air. Place on a floured board. Divide the dough in half to make shaping easier. Take each half of the dough and shape into a log about 3" wide. Cut into pieces about 1" wide. Roll each one in butter, then cinnamon sugar mixture. Place on a parchment lined baking sheet, making sure that the stix touch each other on the pan.

8. Bake for 15 minutes, until golden brown. Remove from parchment from baking sheet to cool.

Download pdf recipe for: Brooklyn Cinnamon Stix

Fresh pizza dough rising in the kitchen and a savory tomato sauce bubbling on the stove...homemade pizza is simply the best!

- Recipe -

Pizza Dough:

• 3 cups flour
• 2-1/4 t. (1 pkg) yeast
• 1-1/2 t. salt
• 1-1/4 cup water (110 ̇F.)
• 1 T. olive oil, plus a bit more to coat bowl
• cornmeal for dusting

Pizza Sauce:

• 2 T. olive oil
• 2 cloves garlic, minced
• 28 oz. can crushed tomatoes
• 2 T. fresh basil, chopped
• 1 T. fresh oregano, chopped
• pinch of salt, to taste

Toppings:

• shredded mozzarella cheese
• Meats: cooked Italian sausage, salami, pepperoni, ham, grilled chicken
• Veggies: onion, sliced mushrooms, olives, bell pepper, artichoke hearts, corn, green onion, basil
• Parmesan cheese
• ground oregano

To Make Pizza Dough:

1. Mix flour, yeast and salt together in bowl (with wooden spoon) or mixer (with dough hook). Add water and olive oil. Mix until dough comes together. Turn out onto a floured board and knead until dough is elastic and smooth.

2. Place ball of dough in an a lightly oiled bowl. Cover with a towel and let rise in warm area for about 45 minutes. (I use my microwave as a proofing box by placing 1 cup of boiling water in the back corner of the microwave and keeping the door closed. Don’t turn the microwave on while the dough is rising!)

3. Turn the dough out onto floured board and cut the dough in half, to make 2 pizzas. (You can also cut the dough into 6 pieces, to make personal pizzas.) Flour each piece of dough. Begin pre-heating your oven to 450 ̊F.

4. If you're making your pizza on a baking sheet or cold pizza stone, dust the sheet/stone with cornmeal and place the dough on top to shape. If you're going to be baking your pizza on a hot stone, put the stone in the oven and continue shaping. (If you use a pizza peel, shape your dough on that, making sure it is floured well so that the pizza will slide off into the oven.) For each piece of douh, flatten into a disk, then use your fingertips to press the dough out until it's about 1/4" thick.

5. Place one hand, palm side down, in the center of the dough. Use your other hand to stretch the dough outward. Repeat by stretching around the diameter of the dough, until it is the size you'd like. (12" for a large pizza).

6. Top with sauce, then a bed of mozzarella cheese, your choice of toppings, some Parmesan cheese on top and lastly, a dusting of ground oregano.

7. Make sure oven is preheated to 450 ̇F. (If using a pizza stone, have the stone in the oven while it is preheating.) Place your pizza in the oven and bake until browned and bubbly (Large pizza - 12 minutes, Mini pizza - 7 to 8 minutes).

To Make Sauce: (I do this while the dough is rising.) In a saucepan over medium heat, add the olive oil and garlic. Once garlic begins to cook, add the tomatoes, herbs and salt. Let the sauce simmer for about 15 minutes, stirring occasionally.

Additional Topping Ideas:

• Hawaiian Pizza (ham & pineapple)
• Corn & Basil
• Pizza Margherita (sauce, sliced fresh mozzarella cheese and basil leaves
• California Pizza (sun-dried tomatoes, grilled chicken, artichoke heart and green onion)
• Greek Pizza (Kalamata olives, roasted red bell peppers, red onion, sun-dried tomato, feta cheese and fresh spinach)

To Pre-Bake Pizza Crust: Form crust as above. Bake in pre-heated 450 ̊F oven, but for only 7 minutes. Let the crust cool completely. If using later that day, cover with a towel on the counter. These crusts can also be frozen, but place in a zip bag before freezing.

Download pdf recipe for: Pizza

Pita bread is easy to make and so delicious! (You may never go back to buying it at the grocery store, again!) 

- Recipe -

• 2-1/2 cups flour
• 2 t. (or 1 package) yeast
• 1 T. sugar
• 2 t. salt
• 1 cup hot water (100-110 ̊F)
• 2 T. olive oil
• 16 pieces pieces of foil (in 7"-8" squares)

1. Combine 1 cup of flour, the yeast, sugar and salt in large bowl or mixing bowl. Mix for 30 seconds until combined.

2. Add the water and olive oil. Stir with wooden spoon (or use dough hook) until ingredients are mixed together. Then add the rest of the flour (about 1-1/2 cups), but only in 1/2 cup amounts.

These soft pretzels are quick, easy to put together and can be served along with soup or just as an awesome snack! 

- Recipe -

● 2-1/4 t. (1/4-ounce envelope) yeast

● 1 T. brown sugar

● 1/4 cup warm water (100° to 110°)

● 1-1/2 cups warm milk (100° to 110°)

● 1-1/2 t. salt

● 4-1/2 cups flour

● 1 egg, beaten

● Coarse or Kosher salt

1. Stir yeast, brown sugar and warm water in large mixing bowl until yeast dissolves. Let sit 5 to 10 minutes or until it gets foamy.

2. Stir in the warm milk and salt. Then stir in 4 cups of the flour. (If using a mixer with a bread hook, mix 4 cups of flour in with the hook.) Once the dough starts coming together, add the last 1/2 cup of flour and continue letting it knead for 5 minutes. (If making the dough by hand, turn the dough out onto a lightly floured board and knead for 5 minutes) Whether using the dough hook or kneading by hand, the dough should be smooth, elastic and slightly sticky.

3. Turn the dough out onto a lightly floured board, cover with a towel. Let the dough rest for 5 minutes.

4. Preheat oven to 425 ̊F. and line a baking sheet with parchment.

5. Cut the dough into 24 even pieces. Roll each piece into a 12 inch long rope. Twist the rope into a pretzel shape and place on the baking sheet.

6. Brush the tops of the pretzels with the beaten egg, then sprinkle with coarse or kosher salt.

7. Bake for 12-15 minutes, just until the pretzels are golden brown. Remove the baking sheet and let cool on rack.

Delicious warm! Can also be served dipped in a warm pizza sauce, warm cheese sauce or mustard.

Download pdf recipe for: Soft Pretzels

A quick and delicious biscuit that uses fresh dill!

- Recipe -

● 2 cups flour

● 1 t. baking powder

● 1/2 t. baking soda

● 1/2 t. salt

● 1-1/2 t. sugar

● 1 T. chopped fresh dill (or 1 tsp. dried)

● 2 T. butter

● 1 cup buttermilk

Preheat oven to 400 ̊F. Line a baking sheet with parchment.

1. Combine flour, baking powder & soda, salt, sugar and dill in large bowl.

2. Using a pastry blender, cut in the butter until just pea-sized.

3. Add buttermilk and mix until just combined.

4. Place dough on floured board and pat out with your hands until about 1/2" thick. Use a drinking glass or biscuit cutter to cut out biscuits. Place on baking sheet. Gather the scraps and press dough out again & continue cutting until you've used up all the dough. (The last biscuit may need to be shaped by hand.)

5. Bake for 12-15 minutes or until lightly browned.

Download pdf recipe for: Dill Biscuits

This quick bread is bursting with fresh lemon flavor!

- Recipe -

● 1 cup sugar

● 1/3 cup butter, melted

● 1/4 cup lemon juice

● 2 eggs

● 1-1/2 cups flour

● 1 t. baking powder

● 1/2 t. salt

● 1/2 cup buttermilk

● 1 T. lemon zest

Glaze:

● 1/2 cup powdered sugar

● 1/4 cup lemon juice

Preheat oven to 350 ̊F. Spray loaf pan with baking spray, make parchment sleeve and spray again.

1. With a spatula, combine the sugar, butter and 1/4 c. lemon juice. Mix in eggs one at a time.

2. In small bowl, whisk together the flour, baking powder and salt.

3. In bowl with sugar and butter, stir in the lemon zest. Then add half of the flour mixture and half of the buttermilk. Stir a little bit, then add the rest of the flour and buttermilk. Mix until just combined.

4. Pour into loaf pan. Place on rimmed baking sheet and bake for 1 hour.

5. A few minutes before taking the bread out of the oven, make the glaze by mixing together the powdered sugar and lemon juice. Set aside.

6. Test to make sure the bread is baked through by using a skewer. Once the bread is baked, use the skewer to poke holes all throughout the bread. Spoon all of the glaze on and let the bread sit for 1 hour. Then you can remove the bread from the pan by first running a knife along the long sides of the pan, then lifting up with the parchment sleeves. Let the bread cool on a rack.

Download pdf recipe for: Lemon Buttermilk Bread

These little oval cornmeal breads are great served with BBQ and delicious with a little butter and honey on top!

- Recipe -

● 1 T. canola oil

● 2 cups yellow cornmeal

● 1-1/2 T. sugar

● 1/2 t. baking soda

● 1/2 t. salt

● 2 cups water

● 1 cup buttermilk

● 1 T. butter

● 2 t. baking powder

● 1 egg

Preheat heat oven to 400 ̊F. Use a paper towel and wipe the canola oil on a rimmed baking sheet.

1. Whisk cornmeal, sugar, baking soda, and salt in medium bowl. Set aside.

2. In a large sauce pan over medium-high heat, bring the water, buttermilk, and butter to boil, then whisk in the cornmeal mixture. Turn the heat down to medium-low and cook until mixture is really thick. Remove from the heat and let cool for about 10 minutes.

3. In a small bowl, mix the baking powder and egg together, then stir into the cornmeal mixture. Mix well.

4. To form the breads, start by getting a small bowl of cool water. Use a large cookie scoop or 1/4 cup measuring cup and measure dough out onto baking sheet. Dip your fingers in the water and shape the breads into 4" x 1-1/2" ovals.

5. Bake for 25 minutes. Using a spatula, immediately remove the corn dodgers to a rack to cool.

Great served with butter & honey!

Download pdf recipe for: Corn Dodgers

You can have this aromatic bread on the table in about 30 minutes and it's the perfect sized loaf for dinner!

- Recipe -

● 1-1/2 cups flour

● 1/4 cup shredded Parmesan cheese

● 2 T. cornmeal

● 2 t. baking powder

● 1/2 t. salt

● 1/2 cup butter

● 2 eggs

● 1/2 cup whipping cream

● 3/4 t. dried basil

● 3/4 t. dried oregano leaves

● 1/4 t. garlic powder

Preheat oven to 425°F. Line baking sheet with parchment.

1. Combine flour, cheese, cornmeal, baking powder and salt in mixing bowl or other large bowl. Add butter with mixer paddle (until it makes coarse crumbs) or cut in the butter with a pastry blender.

2. Add the eggs, cream, basil, oregano and garlic powder and mix until well blended.

3. Turn out dough onto well-floured board. Knead 10 times. Place on baking sheet and pat dough into 7-inch round. Score the top of dough into 8 wedges with tip of sharp knife. (Make sure you don't cut completely through dough.)

4. Bake for 20 minutes and test with a toothpick in the center. Cool on baking sheet on wire rack 10 minutes. Serve warm.

Download pdf recipe for: Italian Herb Bread

A sweet and delicious biscuit that's quick and easy to make for breakfast!

- Recipe -

● 2 cups flour

● 2 t. sugar

● 2 t. baking powder

● 1/2 t. salt

● 1/2 cup heavy cream

● 3/4 cup milk

● 1 T. butter, melted

● 2 T. brown sugar

● 2 t. cinnamon

Glaze:

● 1 T. butter, melted

● 1/2 cup powdered sugar

● 2 T. milk

● dash vanilla extract

Preheat oven to 425 ̊F. Line a baking sheet with parchment.

1. Whisk together flour, sugar, baking powder, and salt in medium bowl. Add the cream and milk. Stir until dough forms. Place dough on floured board and knead until smooth.

2. Press dough out into a 9x12-inch rectangle.

3. Brush surface of dough with melted butter. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle evenly on top of the dough. Starting with long edge closest to you, roll the dough into a log. Cut into 8 rounds, flatten each biscuit with your hand, and place on baking sheet. Bake for 20 minutes.

4. While biscuits are baking, mix together the butter, powdered sugar, milk and vanilla until smooth. Spread glaze over hot biscuits.

Download pdf recipe for: Cinnamon Roll Biscuits

A loaf of wheat bread in under an hour? It's true and it's delicious!

- Recipe -

● 2 cups whole wheat flour

● 1/2 t. salt

● 1 t. baking soda

● 1 egg

● 1 cup buttermilk

● 2 T. honey

Preheat oven to 375 ̊F. Line baking sheet with parchment.

1. In a large bowl, mix the flour, salt and baking soda. Set aside.

2. In a small bowl or measuring cup, mix the egg with the buttermilk and honey. Add to the flour mixture and mix with a spatula, just until the dry ingredients are mixed in.

3. Sprinkle some flour onto the parchment. Place the dough into the center of the baking sheet. Flour your hands and shape the dough in a round loaf. Use a knife to make 2 parallel cuts on the top of the loaf.

4. Bake for 25 minutes. Slide parchment off the baking sheet and let the bread cool on a rack for about 1 hour, before slicing.

Download pdf recipe for: Quick Honey Wheat Bread

Take those leftover bananas and make this delicious and moist quick-bread!

- Recipe -

● 1/2 cup butter, cut into cubes

● 1-1/2 c. sugar

● 2 bananas (pre-mash them in their peel!)

● 2 eggs

● 1 t. vanilla

● 1-1/2 cups flour

● 1 t. baking soda

● 1/2 t. salt

● 1/2 c. chopped walnuts

● 1/2 c. non-fat sour cream

Preheat over to 350 ̊F. (325 ̊F. if using glass pans) Spray loaf pan(s) with baking spray and make parchment sleeve(s).

1. Mix butter and sugar until fluffy. Add bananas, eggs and vanilla.

2. In small bowl, whisk together the flour, baking soda, salt and nuts.

3. Add dry ingredients to the batter, then add the sour cream. Mix just until there are no more streaks of sour cream.

4. Pour into prepare pan(s), filling 3/4 full. Bake in oven. For a large loaf, bake for 55-60 minutes, making sure to test with a skewer at the 55 minutes. If skewer does not come our clean, then continue baking for 2-5 more minutes. Test again for doneness with the skewer.

5. Once bread is baked through, let it sit in the pan, on a cooling rack, for 10 minutes. Then run a knife along the 2 long sides of the pan. Use sleeves to lift the bread out of the pan and place on a cooling rack for about 1 hour, then slice.

Download pdf recipe for: Banana Bread

Quick and easy to put together, these delicious biscuits are great with any soup or stew!

- Recipe -

● 1 cup flour

● 1 cup cake flour

● 2 t. baking powder

● 1/2 t. baking soda

● 1 t. sugar

● 1/2 t. salt

● 5 T. butter, cut into small cubes

● 1 cup sharp cheddar cheese, grated

● 3/4 cup buttermilk

Preheat oven to 450 ̊F. Line a baking sheet with parchment.

1. Mix both flours, baking powder and soda, sugar and salt into large bowl. Using a pastry blender, cut in the butter until it's about the size of peas. Add the cheese and toss lightly in the flour.

2. Add the buttermilk and mix, just until the wet and dry ingredients are combined.

3. With lightly floured hands, pinch off golf-ball size pieces of dough. Roll them in your hands and then place on baking sheet. Brush the tops with a bit more buttermilk. Bake until biscuit tops are lightly browned, about 10 minutes.

Download pdf recipe for: Cheese Biscuits

This savory quick bread has loads of flavor and is great with a bowl of soup! 

- Recipe -

● 1-1/2 cups flour

● 2 t. baking powder

● 3 eggs

● 1/2 cup milk

● 1/2 cup olive oil

● 8 oz. feta cheese, crumbled

● 1/2 cup roasted red bell peppers , diced

● 1/3 cup sun-dried tomatoes, diced

Preheat oven to 400 ̊F. Prepare loaf pan by spraying with baking spray. Then line with a strip of parchment paper to make a sleeve, and one last spray of baking spray.

1. In a large bowl, mix the flour and baking powder with a wooden spoon. Add the eggs and stir to make a stiff dough.

2. Add the milk and olive oil; stir well.

3. Mix in the feta, peppers and tomatoes. Pour into loaf pan and bake for 45-55 minutes. (Check for doneness at 45 minutes with a skewer.) When done, skewer will come out clear. Let bread sit in pan for 10 minutes.

4. Run a knife along the 2 long sides of the pan. Then using the parchment, life the bread out of the pan and let cool on a rack.

Download pdf recipe for: Tomato Feta Quick Bread