Sep 302016
 

After making our own pizzas, we rarely order it anymore. Besides being able to tailor the toppings to our liking, we can also tailor make the sauce and the crust.

So far, I’ve made plain crust, Italian garlic cheese crust, and garlic sundried tomato crust. I’ve only made two sauces so far; a tomato-based pizza sauce and a creamy garlic sauce.

We usually pile our pizzas high with kale, which cooks down considerably. That’s why in the picture posted before baking, the pizza is very tall. I’m sure we’ll try other toppings soon, but I was having fun playing with the crust and sauce.

I didn’t take a picture of the dough itself, but it just looked like dough. Nothing exciting, but I do wish I’d taken a picture of the sundried tomato dough.

This recipe is the plain dough. You can modify it and make it your own, but always follow the directions that come with your bread machine.

Bread Machine Pizza Dough
Makes one 16 inch pizza crust.
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Ingredients
  1. 1 cup water
  2. 1 teaspoon salt
  3. 1 Tablespoon olive oil
  4. 3 cups flour
  5. 2 teaspoons yeast
  6. 2 teaspoons honey (optional)
Instructions
  1. Follow the instructions that came with your bread machine for dough.
  2. Place dough on floured surface, spray with a little olive oil to keep it damp and let rest for 10 minutes.
  3. Sprinkle 15-16 inch pizza pan with corn meal and shape dough so it spreads to the edges of the pan.
  4. Add favorite pizza toppings and bake at 475 degrees for 20 to 25 minutes or until done.
Notes
  1. Honey makes the dough fluffier, but it isn't needed. With the honey, the crust turns out more like a deep dish pizza and without, the crust is more like a regular crust.
  2. My pizza pan is only 12 inches and I still use this recipe. The crust is just thicker, but cooks in about 25 to 30 minutes. The cheese is very brown in places, but we like it that way.
Adapted from West Bend Recipes
Adapted from West Bend Recipes
Kryson's Kreations http://krysonskreations.com/

Nov 072015
 

This recipe is from the book that came with my old bread maker and it’s still the one I use the most. Moist, tender and tasty, it’s still my favorite choice for basic bread.

Sometimes I add milled flax and sometimes I don’t. It works with or without it. I just tossed some in with the flour one day and decided it didn’t change the taste and was healthier, so why not.

Great versatile bread for any use!

Bread Machine Egg Bread
Makes a 1 1/2 pound loaf
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Ingredients
  1. 2/3 cup milk
  2. 1 1/2 Tablespoons butter
  3. 2 large eggs
  4. 1 1/2 teaspoons salt
  5. 2 1/2 Tablespoons sugar
  6. 1/4 cup milled/ground flax seed (optional)
  7. 3 cups flour
  8. 2 teaspoons yeast or 1 1/2 teaspoons bread machine yeast
Instructions
  1. Follow the instructions that came with your bread machine for basic bread.
Adapted from West Bend Recipes
Adapted from West Bend Recipes
Kryson's Kreations http://krysonskreations.com/
Egg Bread with Flax

Apr 242015
 

I’ve tried several banana bread recipes in the bread machine, but this is the first one that cooked all the way through while still having enough banana taste to call it banana bread. My hubby loves bananas, so I was excited when I finally found a recipe that worked for me. However, he’s not fond of nuts so the picture is the just banana version of the recipe. I’ve never tried it with nuts.

Now I’m looking for a pumpkin bread recipe that cooks through. The last one I tried was a disaster. Ugh!

Bread Machine Banana Bread
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
Ingredients
  1. 1/2 cup margarine, softened
  2. 2/3 cup milk
  3. 2 eggs
  4. 2 1/2 cups flour
  5. 1 cup sugar
  6. 2 1/2 teaspoons baking powder
  7. 1/2 teaspoon baking soda
  8. 1 teaspoon salt
  9. 3/4 cup mashed bananas
  10. 1/2 cup chopped walnuts (optional)
Instructions
  1. Butter or spray bread machine pan with Pam. I prefer butter, but Pam works better on older pans.
  2. Premix all ingredients in order and pour into bread pan. Some bread machines mix everything fine and some do not. I try to play it safe and premix.
  3. Set bread machine to quick bread or cake setting. If your bread machine doesn’t have either setting, use the bake setting and set timer for and hour and 30 minutes. Make sure to premix everything well if using the bake setting.
  4. Bake and enjoy!
Notes
  1. When banana bread is done baking, remove the pan from the machine and let cool. I don’t let it cool completely myself, I’m too excited to eat some, but let it cool considerably before removing from the pan. It tends to hold up better.
Kryson's Kreations http://krysonskreations.com/
Banana Bread

Mar 092015
 

This recipe is out of the book that came with my Hamilton Beach bread machine. The outer crust is crunchy like french bread from the store and it makes wonderful sandwiches. My favorite would have to be thin cut pastrami with provolone, lightly toasted. Sometimes I add sliced dill pickles or olives after toasting. Yum!

I think it goes well with Tortellini and Ham, One Pan Alfredo and I’ve even used it with Italian Pork Sandwiches instead of hard rolls.

Cut thick and use to make French bread pizza!

Bread Machine French Onion Bread
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Ingredients
  1. 1 1/2 lb. Loaf
  2. 1 cup water
  3. 1 oz envelope dry onion soup mix
  4. 3 1/2 cups flour
  5. 1 1/2 teaspoons bread machine yeast

  6. 2 lb. Loaf
  7. 1 1/2 cups water
  8. 1 oz envelope dry onion soup mix
  9. 4 1/2 cups flour
  10. 1 1/2 teaspoons bread machine yeast
Instructions
  1. Follow the instructions that came with your bread machine for French bread.
Notes
  1. The original recipe called for 2 teaspoons of yeast for the 1 1/2 pound loaf, which seemed odd considering the 2 pound loaf only calls for 1 1/2. I only use 1 1/2 teaspoons and it turns out well for me. If you have problems with it rising, try upping the yeast to 2 teaspoons.
Kryson's Kreations http://krysonskreations.com/

FrenchOnionBread

Sep 212014
 

I wound up with several boxes of wheat and barley cereal, so I decided to see what would happen if I tossed it into some bread. Here’s the recipe I came up with. If anyone tries it and alters the recipe, please let me know. I’d like to try different versions.

Bread Machine Wheat & Barley, Flax Seed Honey Bread is a heavier bread and makes a wonderful peanut butter and jelly sandwich. Fantastic french toast, too.

Bread Machine Wheat & Barley, Flax Seed Honey Bread
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Ingredients
  1. 1 cup milk
  2. 3 Tablespoons butter or margarine
  3. 1/4 cup honey
  4. 2 teaspoons salt
  5. 2 Tablespoons flax seed
  6. 2/3 cup wheat and barley cereal
  7. 2 2/3 cups flour
  8. 2 teaspoons bread machine yeast
Instructions
  1. Add ingredients to bread machine pan in order listed in the bread machine manual. Use white bread cycle on medium or light setting.
Kryson's Kreations http://krysonskreations.com/

 

Sep 112014
 

I’ve tried many pancake recipes looking for the perfect pancake. So far, this one is my husband’s favorite and seems to be the closest I can come to that fluffy, yummy pancake I remember eating as a child.

Tastes great with maple syrup, chocolate chips, strawberries and whipped cream, peanut butter, bacon or whatever your favorite toppings. My favorite topping is Peach Berry Sauce, but sometimes I like to just throw my bacon and fried egg on the pancake then smother it in real maple syrup.

What are your favorite toppings?

Old Fashioned Pancakes
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Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 3 teaspoons baking powder
  3. 1 teaspoon salt
  4. 2 Tablespoons sugar
  5. 1 1/2 cups buttermilk
  6. 1 egg
  7. 3 Tablespoons butter, melted
  8. 1 teaspoon vanilla
Instructions
  1. In a large bowl, sift together flour, baking powder, salt and sugar. You don’t have to sift, but sifting once or twice can make for a fluffier pancake.
  2. Make a well in the center of flour mixture and pour in milk, egg, melted butter and vanilla. Mix until smooth.
  3. Lightly oil griddle or frying pan. Over medium heat, pour approximately 1/4 cup batter per pancake. Brown on each side and serve.
Notes
  1. If using milk instead of buttermilk, lower the amount by 1/4 cup. Buttermilk is thicker, so using the same amount of milk makes for a runny batter.
Kryson's Kreations http://krysonskreations.com/
Pancakes

Jul 162014
 

There are many different recipes for corn bread, but I find myself using this one most often when the corn bread is being used in a recipe. Especially when the recipe is spicy like Slow Cooker El Paso Ham. The sugar in the cornbread offsets the heat of the dish without being too sweet. It’s a little less dense and crumbly compared to other recipes I’ve tried and has pretty good soaking power.

I like that it’s lighter on the corn meal, but still has a nice corn bread taste.

To grease the pan, I usually use bacon grease when I have it on hand, I know… HEALTHY! When I don’t have bacon grease, shortening, butter, or Pam works fine. Just make sure to be generous.

Cornbread
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Ingredients
  1. 1 cup all-purpose flour
  2. 1 cup yellow corn meal
  3. 1/4 cup sugar
  4. 2 tsp baking powder
  5. 1 tsp salt
  6. 1 egg
  7. 1 cup milk
  8. 1/4 cup butter, melted
Instructions
  1. Heat oven to 400 degrees.
  2. In medium bowl, mix flour, corn meal, sugar, baking powder, and salt.
  3. Add egg, milk, and butter to dry ingredients. Stir until moistened.
  4. Pour into well-greased 8×8 baking pan.
  5. Bake 25-30 minutes or until golden brown.
Kryson's Kreations http://krysonskreations.com/

cornbread02s

 

May 042014
 

Dip in olive oil and bread spices for an appetizer or snack. Works well with Italian dishes.

You can use melted shortening or vegetable oil in place of the olive oil, but I used olive oil for all instances calling for oil.

Also good topped with garlic, parmesan cheese, and a little Italian seasoning or bread spices.

Figasa – Italian Peasant Bread
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Ingredients
  1. ½ cup lukewarm water
  2. 1 package dry yeast
  3. 1 Tablespoon olive oil
  4. 1 Tablespoon salt
  5. 1 Tablespoon sugar
  6. 1 ½ cups lukewarm milk
  7. 5 cups flour
Instructions
  1. Mix water, sugar, and yeast in large bowl. Mix milk and oil in warming pan. Stir salt into flour.
  2. Now combine all three groups of ingredients together in large bowl. Turn on floured board and knead 20 times.
  3. Let rise until doubled in oiled bowl. Punch down. Pour 2-3 T oil in 10” x 15” pan. Add dough and pat down to 1 inch. Let rise.
  4. Bake 18-20 minutes 450 degrees Next baste top with oil, then sprinkle with garlic (if desired) and return to oven for 5 minutes. Remove from pan and cool on paper towels
Notes
  1. One package of yeast is 2 1/4 teaspoons.
Kryson's Kreations http://krysonskreations.com/

Figasa

 

Feb 232013
 
4 T. Unsalted Butter (I Used Bacon Grease) 2 t. Baking Powder
1 t. Vegetable Oil  (I Used Bacon Grease) 1 t. Salt
1 1/2 C. Stone-ground Cornmeal 1/4 t. Baking Soda
1/2 C. All-purpose Flour 2 Eggs, Lightly Beaten
1/4 C. Sugar (I used around 1/8 C.) 1 C. Sour Cream
(I added 1 C. Cream Style Corn) (I added Jalapeno Peppers Chopped – To Taste)
  1. Melt butter in a small saucepan over medium heat, swirling often until lightly bowned and nutty, about 4 minutes. Pour into a medium bowl, and set aside to cool.
  2. Preheat oven to 400 degree F. Rub an 8 inch cast-iron skillet with the oil; place in oven to heat.
  3. In a large bowl, combine cornmeal, flour, sugar baking powder, salt and baking soda. Add eggs and sour cream to cooled butter, whisking well. (I added the cream style corn and jalapeno peppers here) Pour batter into skillet. Bake until golden and a toothpick inserted into the center comes out almost clean, about 20 minutes. Let cool in skillet 5 minutes, then turn onto a wire rack and slice into wedges. Serves 8.

Per serving (not including my additions): 256 calories, 13g fat, 81mg chol., 5g prot., 31g carbs., 2g fiber, 436mg sodium

Mar 102012
 

1/2 cup butter
2/3 cup brown sugar or honey
1/2 tsp. salt
1 tsp. baking powder
1/8 tsp. cinnamon
1 tsp. vanilla
1/2 cup water
1 1/2 cup whole wheat flour

Cream butter & sugar in mixer. Combine remaining ingredients & add to creamed mixture, alternating with water. Mix well on Speed II. Let stand 30 minutes. Separate into 2 equal balls. Place each ball on greased sheets and roll to 1/8″ thickness. Score lines across with table knife to make 2″ squares. Sprinkle with cinnamon. Bake 350 degrees for 20 minutes.

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