Quick Brazilian Cheese Rolls (Pao De Queijo)

I found this recipe on Our Best Bites after eating something similar at Tucanos.  I really like how easy and tasty they are and gluten free!!

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese.  I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.  All great!

Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm.

These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill  mine pretty full (a good 3/4 full) and I generally get about 16-18
*picture courtesy of Our Best Bites.

Almond Poppyseed Bread

Bread:
3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)
Glaze
1/4 cup orange juice
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)
Instructions
1. For the bread: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased
and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes
for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less
time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the
disposable foil bread pans the best.
2. For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat
until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or
spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Recipe from: The girl who ate everything

Stuffed Italian Bread

 

1 Italian loaf, about 12 inches long

1 stick butter, melted

1/8 cup olive oil

3 tsp minced onion

2-3 cloves garlic, grated

1 tbsp dijon mustard

1 tbsp poppy seeds

3 tsp chopped parsley (add more if you wish)

12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F.

Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.

Cut the bread into cubes with X slices without cutting all the way through the bottom crust.

 

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese.

 

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

 

Lemon Poppyseed Bread

1 box yellow cake mix
1 small lemon pudding
4 eggs
1 cup water
1/2 cup vegetable oil
                                                   2 TBS poppsyseeds

Mix all ingredients together and pour into greased bread pan. Bake at 350 for abotu 50 mins

Picture courtesy of examiner.com

Cheesy Pesto Bread

I keep forgetting to take pictures of the recipes! For a mouth watering picture look here.

• 1 sourdough or bread loaf
• 1/2 cup Basil Pesto
• 1 cup mozzarella 
• 1/2 cup Parmesan
• 1 tsp italian seasoning

1. Preheat oven to 400 degrees. 
2. Slice bread vertically and then again horizontally so that you have one inch squares.
3. Spread basil in between the sliced bread.
4. Combine cheese (or buy an already combined italian blend)  and seasoning in a medium sized bowl. Place cheese in between each slice. 
5. Cover bread with foil and bake on a lined sheet for 8-10 minutes.

Coconut Cake or Bread

4 eggs
2 c. sugar
1 c. oil
2 tsp. coconut extract
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 c. coconut

Beat eggs. Add sugar, oil, and extract mix well. In a separate bowl combine baking soda,powder,salt and flour. Add the dry ingredients alternately with buttermilk. Then add coconut. Bake 325 degrees in a greased bundt pan, two bread pans, or six mini loaves for 1 hour 15 minutes.

Syrup:
1 c. sugar
1/2 c. water
2 tbs. butter
1 tsp. coconut extract

Boil sugar, water, butter for 2 minutes. Remove from heat and add coconut extract.
When bread comes out of the oven poke with a long tined fork several times. Pour syrup over bread and let stand for 2-4 hours before turning out of pan.

Garlic Cheese Biscuits

2 c. Bisquick mix
2/3 c. milk
1/2 c. sharp cheddar cheese, shredded
1/4 c. butter, melted
1/4 tsp. garlic salt
1/4 tsp. dried parsley

Mix together Bisquick and milk just until moistened. Fold in cheese. Drop by spoonfuls (I used my cookie scoop) on lightly greased cookie sheet. Bake at 450 degrees for 8-10 minutes or until lightly browned. Combine melted butter with garlic salt and parsley and brush over each biscuit while hot. Serve immediately

Parmesan Knots

Ingredients:

1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup melted butter
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Directions:
Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.

In a large bowl, combine the remaining ingredients and brush over warm knots.

These are super simple to make, taste yummy and look even better. You can't beat that!

*picture courtesy of Taste of Home

Raspberry Streusel Muffins

1 C oil

1 C sugar

2 eggs

4 C flour

1 t baking powder

1 t baking soda

1 t cinnamon

1/2 t salt

1 C milk

1 C vanilla yogurt

2 t vanilla

1 bag frozen raspberries

Beat together oil and sugar, add eggs. Add milk, yogurt, and vanilla to mixture. Combine dry ingredients, and add to liquid mixture. Beat until blended. Fold in raspberries.

Streusel Topping

1 C flour

1 C oats

2/3 C brown sugar

1 t cinnamon

1/4 t salt

12 T butter

Fill muffin tins 2/3 full (be careful not to overfill:) with batter. Top with about 1 tablespoon of streusel topping.

Bake at 400 for 20 minutes. Makes around 4 dozen muffins.

Savory Party Bread

1 unsliced round loaf (around 1 pound) sourdough bread
1 pound Monterey Jack Cheese, sliced
1/2 c. butter, melted
1/2 c. chopped green onions
2 to 3 tsp. poppy seeds

Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions, and poppy seeds, drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 for 15 minutes. Unwrap and bake 10 minutes longer or until the cheese in melted.

Breadsticks

1½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in your mixer for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlicbread sprinkle (made by Mcormick). Cover with greased plastic wrap and let rise 30 minutes. Sprinkle with Shredded Monzerella Cheese and Bake 15-20 minutes at 375 degrees until golden brown.

Fast Cream Biscuits

Ingredients:
2 C. all purpose flour
2 t. sugar2 t. baking powder
1/2 t. salt
1 1/2 c. heavy cream

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

2. Pat the dough into a 3/4 inch thick circle (I use a rolling pin). Cut the biscuits into rounds using a 2 1/2 inch biscuit cutter (I use a glass cup). Place the biscuits on the parchment-lined baking sheet. Bake until golden brown, about 15 minutes. These are really moist biscuits. They are not dry at all and are really tasty!

Homemade honey butter:
1/2 c. softened butter
1/4 c. honey
*Whip until light and fluffy

Corn Bread

Mix together
1 c. applesauce
2/3 c. sugar
2 eggs
then add:
1 c. buttermilk
1 tsp. soda
2 c. corn meal
1 tsp. salt
3 oz instant vanilla pudding

Bake at 375 degrees for 30 minutes in a 8x8 pan.

Cheesy Garlic French Bread

1 loaf french bread

Mix together:
1/2 c. softened butter
1/2 c. mayo
1 garlic clove
2 tsp. finely chopped green olives
1 tsp. finely chopped black olives
1 cup grated cheddar cheese
Spread mixture over french bread that has been cut in half lengthwise. Bake 350 degrees for 15 minutes.

Bruschetta from the Grill

1 pound plum tomatoes (about 6), seeded and chopped
2 cucumbers cubed
1/4 cup minced fresh basil
3 tablespoons balsamic vinegar
3 Olive Oil
3 tablespoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt


MAYONNAISE SPREAD:
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon finely chopped green onion
1 garlic clove, minced
3/4 teaspoon dried oregano
1 loaf (1 pound) French bread, cut into 1/2-inch slices
Directions: In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes. For mayonnaise spread, in a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside. Grill bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted. Turn bread; spread with mayonnaise mixture. Grill 1-2 minutes longer or until bottoms of bread is toasted. Drain tomato mixture; spoon over tops. Yield: 8-10 servings.

Moist Banana Bread

3/4 cup sugar
1/3 cup vegi oil
2 eggs
1/2 tsp salt
1 cup mashed bananas (2 large)
1 1/2 cup flour
1/3 cup sour cream
3/4 tsp baking soda

Heat oven to 325. In large mixing boal beat together sugar, oil & eggs. Stir in bananas, flour, sour cream, soda & salt. Pour in a well greased bread pan and bake 55-60 minutes or until tests done. Remove & let cool.

Braided Bread

2 1/2 tsp yeast
5 C flour
1 tsp salt
1/2 C sugar
1 1/4 C very warm water
1/2 C soft margerine
2 eggs

Combine yeast, 1 1/2 C flour, salt, & sugar. Pour in water and beat until smooth. Mix in margerine and eggs, slowly add remaining flour and knead until smooth and elastic. Place in greased bowl, cover with a towel, let raise until doubles. Punch down knead again. Divide into 2 pieces and divide again 3 into pieces, roll out and braid. Let raise again until doubled in size. Brush with 1 egg yoke and 1 tbls milk. Bake @ 350 for 20-25 minutes.