2 loaves unsliced Italian bread

2/3 cup freshly grated Parmesan cheese

1 tablespoon dried Italian seasoning (rubbed between fingers to release the flavors)

2 teaspoons garlic powder

2 tablespoons dried parsley flakes

1 teaspoon dried oregano (rubbed between fingers to release the flavors, do the same with the basil)

1 teaspoon dried basil

1/2 teaspoon fresh ground black pepper (optional)

INSTRUCTIONS:——————————————-

Slice the loaves of bread into quarters and leave out on the counter for 1-2 days (or you may also oven-dry the bread slices).

Cut or break the bread in small cubes and place in a processor (you might have to do this in two batches) process until fine.

Place the breadcrumbs into a bowl and add in all the remaining ingredients; mix gently.

Pour the crumbs into a ziploc freezer bag and store in the freezer to use as needed.

You will also find this recipe on Recipezazz.com

I have a few favorite pizza dough recipes this is one of them…this one will  produce a tender crust with lots of flavor, if your looking for a crispy thin crust you may want to pass this by…

The Italian seasoning and Parmesan cheese are only optional I like to add in both for flavor, the prepared dough may be covered and refrigerated for 24 hours and I have listed in the directions as to when you may do so

NOTE: U.S. residents use white bread flour, Canadian residents can use all-purpose white flour

Also see my Bread Machine Pizza Dough recipe HERE

Yield one large pizza

Ingredients:

These are fairly sweet you may reduce the sugar by 2 tablespoons, the dough also makes a great sticky rolls!

Water milk and egg must be room temperature, you can speed things up place placing the egg in very warm water for 5 minutes

Yield 16 rolls

Ingredients:

1/2 cup warm water (110 degrees F/45 degrees C)

1/2 cup warm milk

1 egg (room temperature)

1/3 cup soft butter

1/3 cup sugar

1 teaspoon salt

3-3/4 cups all-purpose white flour (can use half all-purpose and bread flour)

1 (.25 ounce) package dry yeast

1/2 cup soft butter, divided

Ingredients:—————————————————–

Place the water, milk, egg, 1/3 cup soft butter, sugar, salt, flour and yeast in bread machine pan in the order recommended by the manufacturer.

Select dough/first rise cycle.

When the cycle has finished transfer the dough to a lightly floured surface.

Divide in half cover and let dough rest for 10 minutes.

Roll each half into a 12-inch circle then spread 1/4 cup soft butter over each round.

Cut each circle into 8 wedges.

Starting at the wide end roll up each wedge up gently but tightly.

Place point side down onto lightly greased baking sheet.

Cover with a light clean tea towel and allow to rise for 1 to 1-1/2 hours.

Preheat oven to 375 degrees F.

Bake for about 15 minutes or until golden brown.

This yields two of the most delicious moist loaves and taste even better the next day!

Yield 2 loaves

Ingredients:

3 cups white sugar

1 cup vegetable or canola oil

4 large eggs

1/3 cup diet 7-Up

1/3 cup water

1 (15-ounce) can pumpkin puree

2 teaspoons ground ginger

1 teaspoon allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3-1/2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1-1/2 teaspoons salt

1 to 1-1/2 cups raisins or chopped nuts

Instructions:———————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease two 9 x 5-inch loaf pans.

In a large mixing bowl combine sugar with oil, eggs, 7-Up, water, ginger, allspice, cinnamon and cloves; beat until smooth and combined.

In another bowl combine flour with baking soda, baking powder and salt; add to the pumpkin mixture beating until just combined.

Gently mix in raisins or nuts.

Divide the batter between the two pans.

Bake in preheat oven for about 1 hour to 1-1/4 hours.

Yield 12-13 cups

INGREDIENTS:

1 loaf white sliced sandwich bread (purchase a 675-gram loaf bread)

3 large onions, finely chopped

4 large garlic cloves, chopped (garlic lovers use more, I always do!)

1/2 cup plus 2 tablespoons butter (do not reduce!)

4 large celery ribs, finely chopped (including the leaves)

2-4 teaspoons poultry seasoning (or to taste)

1 1/2 teaspoons ground savory

1 tablespoon seasoned salt  (or use 1-2 teaspoons white salt, or to taste)

1-2 teaspoon fresh ground black pepper, or to taste

1 (10 ounce) can water chestnuts, drained and coarsely chopped (can use 2 cans if desired for a more nutty flavor)

This is great for a small weekend brunch, I have even taken this to a brunch potluck…

Servings 8-10

Ingredients:

3 tablespoons melted butter, divided

3 tablespoons maple syrup

1/4 cup brown sugar

1/3 cup chopped pecans

1/3 cup chopped almonds

1/2 to 1 teaspoon ground cinnamon

1 (12 ounce) tube Pillsbury refrigerated buttermilk biscuits

Instructions:

Preheat oven to 375 degrees F.

Brush a10-inch fluted pan with about 1 tablespoon of melted butter (can use a little more butter).

In a small bowl combine maple syrup and 2 tablespoons melted butter; drizzle 2 tablespoons into the pan.

In a small bowl combine brown sugar, nuts and cinnamon, then sprinkle about 1/3 cup over the syrup mixture.

Separate the biscuits, then place into prepared pan with edges overlapping.

Top with remaining syrup and nut mixture.

Bake for 15 minutes or until golden brown.

Cool 1-2 minutes then invert onto  a serving platter.

Serve warm.

Yields 2  loaves

INGREDIENTS:

FILLING:

1 (8 ounce) package cream cheese, softened or room temperature

1/2 cup sugar

1 tablespoon all-purpose flour

1 large egg

1 tablespoon finely grated orange rind

CAKE:

1-2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup canned pumpkin puree (do not use pumpkin pie filling)

1/2 cup vegetable oil

2 large eggs

1-1/2 cups sugar

1 cup chopped walnuts (optional)

INSTRUCTIONS:————————————-

Preheat oven to 325 degrees F.

Grease two 8×4-in loaf pans (or can use mini loaf pans).

In a medium bowl combine all cream cheese filling ingredients until smooth and well blended; set aside.

For cake; in a medium bowl  sift 1-2/3 cups all-purpose flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg then set aside.

In a large mixing bowl combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar; beat well.

Stir the pumpkin mixture into the flour mixture just until combined.

Fold in nuts, if using.

Pour half of the pumpkin bread batter evenly into prepared loaf pans.

Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.

Bake for 60-70 mins (if using the 8×4 pans), bake for a shorter time for mini loaf pans.

Cool in pans for 10-15 minutes.

Remove to a rack to cool completely.

Store wrapped tightly in the refrigerator.