Bread Machine Cinnamon Rolls

Dough:
1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast

Filling (I doubled this since we like our filling, oh yes we do!):
2 tablespoons butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon

Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla

Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.

Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.

You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning. I do it all the time

Strawberry Bread

Ingredients
2 cups fresh strawberries
 3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
 1 teaspoon baking soda
 1 1/4 cups vegetable oil
4 eggs, beaten
 1 1/4 cups chopped pecans

Directions Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Fall Comfort Muffins

1 c. melted butter
1 c. sugar
1 c. honey
4 eggs
1/3 c. water
1 c. mashed banana
1 c. pumpkin puree
1 tsp. salt
2 tsp. soda
1 tsp.  pumpkin pie spice
2 c. white flour
2 c. whole wheat flour
1 c. chocolate chips

Blend sugar and butter.  Add honey, eggs, and water.  Mix well.  Add banana and pumpkin.  Mix well.  Stir dry ingredients together, add to wet batter just until combined.  Fold in chocolate chips.  Bake at 350 for 20 minutes.  Makes 3 dozen (plus 3!) muffins.

Eggnog Muffins/Bread

2 1/4  cups  all-purpose flour
1  cup  sugar
2  teaspoons  baking powder
1/2  teaspoon  ground nutmeg
2    eggs, lightly beaten
1  cup  dairy eggnog
1/2  cup  butter, melted
1  teaspoon  vanilla
1/2  teaspoon  rum extract
    Nutmeg-Streusel Topping
Directions Preheat oven to 375°F. Grease the cups of two 6-cup foil muffin pans or line with paper bake cups; set aside. In a bowl, combine flour, sugar, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

In another bowl, combine eggs, eggnog, melted butter, vanilla, and rum extract. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with Nutmeg-Streusel Topping.

Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely. Wash and dry the foil muffin pans. Return muffins to muffin pans. Cover with plastic wrap.

Nutmeg-Streusel Topping: In a bowl, combine 1/3 cup all-purpose flour, 1/3 cup sugar, and 1/2 teaspoon ground nutmeg. Using a pastry blender, cut in 2 tablespoons butter until the mixture resembles coarse crumbs.

I made a bread and cooked it at 350 degrees for 65 minutes

Ham and Egg Quiche

Ingredients:
one 9" deep dish crust pie shell, unbaked
5 large eggs
2 cups skim milk 
1 tbs butter, softened
salt & pepper 
Dash of Parsley or Oregano
1/2 lb ham, cooked and chopped
2 cups shredded cheddar or other sharp cheese

Make Ahead Preparation:
Preheat the oven to 425 degrees. Spread softened butter on the bottom of the pie shell.
In a large bowl, beat the eggs slightly. Add the cream, salt & pepper and nutmeg and beat until combined.
Pile the ham into the pie shell. Top with the shredded cheese. Pour the egg and cream mixture over the top.
Bake at 425 degrees for 15 minutes. Reduce the heat to 300 and cook for another 30 to 40 minutes, or until a knife inserted in the center comes out clean.
Quiche can also be tightly wrapped in tinfoil and refrigerated for several days or frozen for up to four weeks.

Last Minute Assembly:Refrigerated quiche can be heated in a 350 oven for approximately 15 minutes, or individual slices can be micro waved for approximately 60 seconds.

Frozen quiche should be baked in a 350 oven for approximately 45 minutes.Depending on your oven.. check after 30 minutes  and increase as needed