Hannah's Recipe Blog

Baby Food Mixes Prepare ingredients if they need to be cooked or chopped. Let cool if needed. Blend all ingredients to consistency your baby prefers. Walla! Add some liquid if needed. These all freeze well and thaw well if frozen in small quantities. Apple-Brown Rice- Spinach 1 apple, core removed and roughly chopped ½ c cooked brown rice (about ¼ c dry) 1 c packed fresh spinach leaves 1 T lemon juice Pineapple-Broccoli 1 can diced pineapple 1 bag frozen broccoli florets *Makes 14 oz Mango-Sweet Potato-Quinoa Handful of frozen mango ½ c cooked sweet potato ( I bake it @ 425 for 45 minutes and let it sit in the oven for 30 minutes after it’s turned off) ½ c cooked quinoa 1 T lemon juice Pear-Peas-Spinach 1 ripe pear, peeled and chopped ½ c cooked peas 1 c fresh spinach 1 T lemon juice Barley-Zuchinni-Banana 1/2 c cooked barley 1 medium zuchinni, cut into small pieces and steamed 1 ripe banana 1 T lemon juice *M...

Basic White Bread for Bread Machine 1.5 pound loaf ½ c water ½ c milk (almond milk works) 2 T butter or coconut oil 1 ½ t salt 3 c bread flour 1 T sugar 2 t bread machine yeast 2 pound loaf 7/8 c water ½ c milk 2 T butter or coconut oil 1 ¾ t salt 4 c bread flour 2 T sugar 2 ¼ t bread machine yeast Add wet ingredients to breadpan first, then all dry ingredients except yeast. Dig a well for the yeast, add it. Use the basic setting on the machine.

Cinnamon Bread for Bread Machine (this tastes like Texas Roadhouse Rolls) 1 c milk (almond milk works) ¼ c butter, margarine, or coconut oil, softened 1 egg 3 c bread flour ½ c sugar ½ t salt 2 t cinnamon 2 t bread machine yeast Add milk, butter (or oil), and egg (beaten) to the bottom of the bread pan. Then, add the flour, sugar, salt, and cinnamon. Dig a well in the dry ingredients for the yeast. Add the yeast. Put in bread machine, sweet bread setting, light crust. AMAZING.

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.