Kneaders Recipes! Yumm... (2024)

Kneader's Mint BrowniesBrownie Layer:
1 cup butter
4 oz. unsweetened chocolate
2 cups sugar
1 tsp. vanilla
1/4 tsp. salt
4 eggs
1 cup all-purpose flour
2 cups semi-sweet chocolate chips (I have used less than this, about 2/3 cup, and thought they still turned out just as good)

Frosting Layer:
1/2 cup butter, softened
2 cups powdered sugar
2-4 Tb. milk (as needed until frosting reaches desired consistency)
1 - 1 1/2 tsp. peppermint or mint extract (use 1 tsp. for less minty brownies or 1 1/2 tsp. for more minty ones. They do peppermint ones at Christmas time and mint ones the rest of the year.)
2 drops green or red food coloring (red for peppermint or green for mint)

Chocolate Ganache:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream (or butter if you don't have cream on hand)

1. Preheat oven to 350 degrees. Line 9 x 13 baking pan with parchment paper or foil. Spray with non-stick spray. Melt chocolate and butter in microwave on high for 2-3 minutes, stirring every 30 seconds, until completely melted. Add sugar, eggs, and vanilla. Mix until completely combined. Gently fold in flour and salt until just combined. Fold in chocolate chips. Bake 25 - 30 minutes (do not overcook). Cool completely.
2. When brownie layer is completely cooled, prepare mint frosting. Beat all ingredients together with mixer until light and fluffy, adding milk as needed to reach desired consistency. Using an offset spatula, spread over cooled brownies (make sure you spread it evenly so the top ganache layer will work right). Refrigerate for at least 1 hour.
3. Make ganache layer by heating cream and chocolate chips in microwave for 30 seconds, then stir completely until totally melted and combined (microwave for up to 30 more seconds if needed). Cool slightly, then spread evenly over mint layer. Do not refrigerate, ganache will set up within about an hour.

Kneaders French Toast
1 loaf ofChunky Monkey Bread, cut into 8 slices

• 8 eggs
• 3 cups milk
• 1 tbsp. brown sugar
• 3/4 tsp. salt
• 1 tbsp. vanilla

1. Whisk together the eggs, milk, brown sugar, salt, and vanilla and pour half of mixture into 9×13 baking dish.

2. Place slices of bread into the baking dish and pour remaining egg mixture over top, making sure to cover all slices.

3. Refrigerate while making syrup (recipe follows).

From ABC4

• 1 c. brown sugar
• 1 c. heavy whipping cream
• 1 c. corn syrup

1. Whisk together over medium heat until sugar is dissolved and mixture is heated through.

Ok! We’re ready to pull it all together!

Remove your bread slices from the refrigerator and start cooking them on a well buttered griddle. {is french toast cooking or baking? or frying? I’m a little confused by that…}

Cook/bake/fry to your liking– you know, crisp and buttery on the outside, warm and moist on the inside. Remember: these slices are super thick, so you’ll need to use a lower heat and keep them on for a little longer– just like crockpot cooking, “low and slow.”

Pour the caramel syrup over top (and I’d highly recommend serving with a strawberry and homemade whipped cream for the full experience, but that’s just me…) and prepare to thoroughly enjoy.

You can die happy now.

Raspberry Bread Pudding Recipe
1 1/2 loaves aged or day old, white bread (I like
to use a heavy type of bread, usually 1 lb. loaves
would be standard.)
1 qt. heavy cream
3 C. sugar
1 egg
1 tsp. vanilla

5 C. raspberries, fresh or frozen (hers were fresh)
1 C. sugar
1/2 C. apple juice

In a large bowl mix the cream, sugar, egg and vanilla.
Cut bread into 1 1/2 inch cubes and add to cream mixture,
coating the bread well. Let stand 30 minutes, stirring every
5 minutes to allow cream to absorb.

Mix the raspberries, sugar and apple juice, stirring
until sugar is dissolved.

Layer a 9x13 inch baking pan 3/4 full with the bread mix
and pour fruit filling over the bread mix, spreading evenly.
Top with the remaining bread. Bake 40 minutes at 375.
Serve warm topped with vanilla cream sauce.
(If you want it to cut into nice squares you can chill
it and then cut it into squares, then microwave it
for 20-25 seconds per piece and top with sauce.)

Vanilla Cream Sauce
1 1/3 C. butter
5 T. flour
3 C. heavy cream
1/2 tsp. salt
2 tsp vanilla
2/3 C. sugar

Melt butter in medium saucepan and add flour. Stir
10 minutes until it has a nutty aroma, do not brown. Add
salt, cream and sugar until mix is thick. Remove from heat
and stir in vanilla. Serve warm over the pudding.

Kneaders Pumpkin Choco Chip Bread
INGREDIENTS

3-⅓ cups unbleached all purpose Flour
1 tsp pumpkin pie spice
1tbsp Cinnamon
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1-½ teaspoon Salt
2-⅔ cups Sugar
⅔ cups Softened Butter
4 whole Eggs
1 pound (or 1 30oz can or 2 15oz cans) Mashed Pumpkin
⅔ cups Water
1 cup Semi-Sweet Chocolate Chips (I highly recommend Ghiradelli)

DIRECTIONS

Preheat oven to 325 degrees.

Sift together dry ingredients and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.

Pour intothree large greased bread pans and bake at 325 degrees for 55 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.

Makes 3 loaves. That won’t make it very long at your house before being devoured.