Irish Potato Bread

2 medium or large russet potatoes

1 egg

1 egg white

1/3 cup canola oil

3/4 cup milk

2 tablespoons scallions, minced

1/2 teaspoon caraway seeds

3 1/4 cups all-purpose flour, plus additional for dusting  and kneading

1 1/2 tablespoons baking powder

1 teaspoon salt

Heat oven to 375 degrees. Peel potatoes. Slice one potato and boil in saucepan 15 minutes or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside.

Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, scallions, caraway seeds, flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky. 

Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep.

Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.

Recipe from

Herb Biscuits

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon sugar

1/2 teaspoon Italian seasoning, dried

1/2 teaspoon minced onion, dried

1/4 teaspoon salt

1/8 teaspoon garlic powder

3/4 cup cottage cheese

3 tablespoons butter

1/3 cup milk

Heat oven to 450 degrees. Line baking sheet with parchment paper or nonstick foil.

In large bowl stir together flour, baking powder, sugar, Italian seasoning, onion, salt and garlic powder. Add in cottage cheese and butter and mix until crumbly. Add milk. Stir until combined.

Drop large dollops of batter onto prepared baking sheet. Bake about 12 to 15 minutes or until golden brown. Serve warm with butter or your favorite biscuit topping.

Recipe adapted by Milk Means More

Bacon Banana Bread

1 1/4 cups all-purpose flour, divided

1 teaspoon baking soda

1 teaspoon baking powder

1 cup sugar

3 medium bananas, mashed

1/2 cup canola oil

2 eggs

1 teaspoon vanilla extract

8 slices bacon, cooked and cut into 1/4-1/2-inch pieces

Heat oven to 325 degrees. Lightly grease 9-by-5-inch loaf pan with cooking spray.

In large bowl, combine 1 cup flour, baking soda, baking powder and sugar. In separate bowl, combine mashed bananas, canola oil, eggs and vanilla extract.

Add banana mixture to dry ingredients, stirring until just combined.

In small bowl, toss bacon and remaining flour until bacon is lightly coated. Fold flour-coated bacon into batter. Pour batter into prepared loaf pan. 

Bake 70 to 80 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 20 minutes before inverting bread onto wire rack to cool completely. Cut and serve.

Recipe from Coleman Natural Foods

Orange Crescent Swirls

1/2 cup brown sugar, packed

2 tablespoons butter or margarine

1 tablespoon orange peel, grated

3 tablespoons orange juice

2 cans (8 ounces each) refrigerated crescent dinner rolls

Heat oven to 375 degrees. Spray 12-inch pizza pan with 1/2-inch-high sides with cooking spray. In 1-quart 

saucepan, mix brown sugar, butter, orange peel and juice. Cook over medium heat, stirring constantly, until bubbly; set aside.

    Remove dough from each can in 1 long roll; do not unroll. Cut each roll into 12 slices; arrange slices, cut side down, in pan. Spoon brown sugar mixture evenly over slices.

    Bake 13 to 15 minutes or until golden brown. Serve warm.

Recipe adapted by Pillsbury

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