Hannah's Recipe Blog

Karen’s Monkey Bread 4 tubes biscuits ¾ c. sugar 1 Tbsp cinnamon Glaze: 1 c. butter ½ c. sugar 1 Tbsp cinnamon Cut biscuits into fourths, dip in cinnamon and sugar mixture (I use a little less of each). Place in bundt pan. For glaze, melt the butter in a saucepan. Add cinnamon and sugar. Bring to a rolling boil- let it boil fully, but don’t over boil! Pour evenly over biscuits. Bake @350 for 30 minutes. Let sit for 5 minutes. Flip onto a plate.

Skillet rolls with Spinach Artichoke Dip 2 ¾ - 3 c. all-purpose flour 1 packet yeast 1 t. salt 1 c. milk 2 T. vegetable oil or melted butter 4 c. fresh baby spinach (or ½ of 10 oz frozen spinach thawed and drained) 2/3 c chopped artichoke hearts (about ½ can) 4 oz cream cheese, softened ½ c. sour cream ½ c. mayo 1 garlic clove, minced ½ t. hot sauce ¼ c. Paremsan cheese 1/4 c. mozzarella + more for topping Salt and pepper To make bread dough (you can use pre-made dough if you want): Add two cups of the flour to a large bowl. Add salt and combine. Warm milk to lukewarm but not hot. Stir in yeast and let stand a few minutes. Add yeast mixture to the flour along with vegetable oil or melted butter. Mix and add additional flour in ¼ c. increments until a smooth dough forms. You will have to knead for awhile until smooth. Transfer dough to an oiled bowl. Cover with plastic wrap and let rise until doubled, about 1 hour. Meanwhile, place f...

Naan (The Spruce) 1 t active dry yeast ½ c warm water 1 T sugar 3 T milk (I use unsweetened almond) ½ t onion powder ½ t garlic powder 1 t salt 1 ¾ - 2 c flour Olive oil for cooking In a large bowl, dissolve yeast in warm, but not hot, water and sugar. Let stand for about 10 minutes, until the yeast becomes frothy. Then, add in the milk, onion powder, garlic powder, and salt, and then just enough flour to make a soft dough (about 1 ¾ - 2 c). On a lightly floured surface, knead the dough for 6-8 minutes, until smooth, adding flour as necessary. Lightly oil a bowl, place the naan in the bowl, cover with a damp cloth, and let rise for about an hour. After rising, punch down the dough, break off chunks, and roll into golf ball size pieces. Place on a baking sheet. Cover with a towel and allow to rise again for ½ hour. Preheat a skillet (or method of choice) to medium-high heat. Roll each ball of dough into a thin circle, then add to the pan (grease first...

Cornbread ½ c. butter 2/3 c. white sugar (you can cut some – this is very sweet) 2 eggs 1 c. buttermilk (1 T lemon juice + 1 c. milk works) ½ t. baking soda 1 c. cornmeal 1 c. all-purpose flour ½ t. salt Preheat oven to 375 degrees. Grease an 8 inch square pan. Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda, and stir mixture into pan. Stir in cormeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in preheated oven 30-40 minutes (depending on darkness of pan), until a toothpick inserted into the center comes out clean.

Cheesy Bread Florentine (Buca di Beppo Copycat) 1 large loaf of French bread 1 ¾ jars Alfredo sauce 1 T Dijon mustard ½ T olive oil 2 small garlic cloves, minced 3/4ish bag frozen chopped spinach, thawed and squeezed dry Tomato, de-seeded and chopped ½ c shredded parmesan 2 c shredded provolone (or Italian blend) Pepper to taste Preheat oven to 350 degrees. In a mixing bowl, combine alfredo, mustard, and pepper; set aside. Slice loaf of French bread down the middle. Place bread flat side up on a cookie sheet. In a hot skillet, add olive oil and sauté the garlic until tender and fragrant. Add spinach, alfredo sauce, and parmesan, stirring to mix well. Add tomatoes and remove from heat. Spread mixture evenly over the bread. Sprinkle with provolone cheese. Bake for 25-35 minutes. Slice and serve warm.

These were often served at Hansen get-togethers - yum!  Marcy Madson’s Crescent Rolls 2 pkgs yeast ½ c. warm water 1 tsp. sugar 1 ½ c. hot water 2/3 c margarine/butter 2/3 c. sugar 2 eggs 2 tsp salt 6 c. flour Combine 2 pkgs yeast, ½ c. warm water, and 1 tsp. sugar. Let stand in water until yeast is softened. Melt shortening in 1 ½ c. hot water. Add 2/3 c. sugar, eggs, salt, and yeast mixture. Mix well. Add 3 c. flour and beat for 2 minutes. Add remaining 3 c. flour. Stir (the dough will be very sticky – that’s okay), cover, and refrigerate until double-size or next day. Divide into 4-5 balls. Roll out into a circle. Cut and form rolls. Let rise until double – about an hour. Bake at 350 for 12-15 minutes. WATCH. (Helps to spray the table and put wax paper down when rolling dough).