Sunflower Seed Bread with Honey

Honey and sunflower seeds flavor this delicious loaf of Sunflower Seed Bread; it’s worth every minute you have to wait for it to rise!

Loaf and Slices of Sunflower Seed Bread with Honey

I am not the biggest break baker; it’s never been my claim to fame. I could lament the time it takes but come on, we’ll all been stuck at home for months on end, time is not the issue. However, when I have a loaf of bread as good as this Sunflower Seed Bread, I think I have discovered why I don’t do it more often.

Because the truth is, with this bread, I could eat the whole thing. The same is true with another bread I’ve been making forever, this Billowy Off-White Bread. Between the whole business of homemade and how delicious the loaves are, I lose all control. Clearly I like something with a bit of honey in it and both of these have that.

Buttered Slices of Sunflower Seed Bread with Honey on a Green Plate

The breads are still unique to each other though; the Sunflower Seed Bread adds a bit of crunch and a hint of salt with that crunch. I’ve topped the Billowy Off-White Bread with Sunflower Seeds but the flavor is not even close, it’s the seeds in the bread that make all the difference.

I’ll make the Billowy Off-White Bread for sandwich bread but this one, this I save for breakfast. While I suppose you could enjoy this bread with any meal, for me I prefer it to start my day. By itself topped with a hint of butter or going nuts with a favorite jam, I love it with a cup of coffee in the morning. Like every morning.

When Covid forced all of us home, I didn’t jump on the sourdough bread train…it’s never been my favorite. But I did jump on the ‘have to find some yeast’ one and I’ve got enough yeast now to bake bread every day for a year. I won’t but I could and if I did, this one would be at the top of my list.

Buttered Slices of Sunflower Seed Bread with Cherry Jam

While this recipe is enough for one loaf, I often double it and make two at a time. Sure I could give one away, and I have, but I’ve also wrapped it well and frozen it for another time and it comes out beautifully. I should probably cut my loaf in half and freeze one portion…or not.

I don’t know about you but when I have something homemade that I love like this Sunflower Seed Bread in my kitchen bread box, I wake up in the morning and almost jump out of bed…somehow that whole loaf is gone before I remember I was going to save half of it. 🙂

I hope you’ll try it too; it’s an easy loaf to make but with a decidedly delicious flavor…you’ll see; you may yearn for it first thing in the morning like I do…more even than coffee!!

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Loaf and Slices of Sunflower Seed Bread

Buttered Slices of Sunflower Seed Bread on Green Plate

Yield: 1 loaf

Sunflower Seed Bread with Honey

Loaf and Slices of Sunflower Seed Bread

A delicious loaf of homemade bread flavored with sunflower seeds and honey.

Prep Time
20 minutes
Cook Time
40 minutes
Additional Time
2 hours 40 minutes
Total Time
3 hours 40 minutes

Ingredients

  • Ingredients
  • 2/3 cup warm milk
  • 1 Tablespoon honey
  • 2 teaspoons sugar
  • 1 & 1/2 Tbsps salt
  • 1/2 Tbsp active dry yeast
  • 1 Tablespoon plus 1 teaspoon canola or vegetable oil
  • 1 egg
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup sunflower seeds

For Garnish

  • 2 Tablespoons melted butter
  • Sunflower seeds for sprinkling on top

Instructions

    1. Combine honey, milk, sugar, salt, yeast, oil and egg in the bowl of a stand mixer.
      Add in flour and sunflower seeds and mix just until dough starts to pull away from the sides of the bowl.
    2. Pour dough into a lightly greased bowl, cover and let rise about 2 hours, or until doubled in size.
    3. Shape risen dough into an oval (batard shape) and place in a lightly greased 8 x 4-inch loaf pan. Cover and let rise until doubled, about 30-40 minutes.
    4. Preheat oven to 375°F.
    5. Brush the top of the loaf with melted butter and sprinkle sunflower seeds on top. Bake loaf for about 35 to 40 minutes. Allow to cool completely on cooling rack before slicing or serving.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving:

Calories: 231Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 1406mgCarbohydrates: 24gFiber: 3gSugar: 3gProtein: 8g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

 

Originally posted at Creative Culinary

Caramelized Onions in the Instant Pot

No more hours spent hovering over the stove; use your Instant Pot to speed up the process for making sweet, buttery, Caramelized Onions.

Finished Caramelized Onion made in the Instant Pot

While I know there are some Instant Pot aficionados who are determined to make EVERYTHING in the multi-purpose cooker. Personally I find it works best for me when it can actually make something delicious and save some time and have results that are much like those I would expect if cooking from a standard recipe.

Which is probably why you will never see a cheesecake on these pages that used one of these appliances. I like a crispy, solid crust, not a steamed one, you know?

Still I’m always excited when I do try something new and the results are as stellar as they were with this little venture.

Preparing caramelized onions in an electric pressure cooker (i.e. often the Instant Pot brand), results in the same deliciousness in a fraction of the time it would take to do them on the stove-top.

Of course I realize now this might be dangerous; love, love, love these things. I swear if they are handy I can find a reason every day to use a spoonful or two. Eggs for breakfasts? Check. Sandwich for lunch? Another check? On beef, pork, or chicken for dinner? Check, check, check…I”ll even use them in a salad!

And since I made these I’ve used them in two different recipes I’ll be including on this blog; one a re-creation of a burger I had at Ted’s Montana Grill, another in an easy French Onion Gallette; both absolutely divine.

The first one coming up soon will be this French Onion Veggie Burger with Roasted Garlic Aioli and Caramelized Onions.

I LOVE the burgers at Ted’s Montana Grill and have been craving a great burger…but you know, what with a virus and well, the fact that that I’m trying to almost eliminate red meat from my diet, I devised this most delicious alternative to their Avalon Burger.

Cutting back on the bun and making a plant based burger allowed me some indulgence on the toppings and these two were the perfect choice. Still, I didn’t used to make Caramelized Onions very often, they are easy but time consuming and the slicing. Ugh, hate the slicing.

In order to make the effort worthwhile, I like to make a lot of them, and it takes a good long while to slice two pounds of onions and to cook them long enough to melt into something sweet and delicious.

Slicing Onions with a Small Kitchen Slicer

First I used the other tool I wish I had bought 40 years ago, this small kitchen size slicer. It makes such easy work of the one part of the job I have always hated…slicing those onions! I sort of bought this on a whim, and with some encouragement from a friend, and I’ve never regretted it.

If I never used it for anything but onions it would be worth it, but I use it for so much more. Zucchini, cucumber, meatloaf, apples, oranges…I use it all the time. I had planned to store it but instead moved other kitchen items into cabinets, this baby is out all the time!

Of course the real brainiac moment was when I thought…why not the Instant Pot

Sliced Onions and Butter in the Instant Pot

This is almost too easy. The sliced onions are combined with butter, salt, and pepper, and pressure cooked on High for 5 minutes.

To clarify…that doesn’t mean it takes 5 minutes though; the unit has to reach high pressure which can take from 10-15 minutes for these onions. But still, I normally saute them on the stovetop for 2+ hours!

Caramelized Onions After Cooking in the Instant Pot.

After the five minutes of cooking at High Pressure, the pressure valve is released to let out steam and the cooking stops; for the quick version, it’s just a couple of minutes of final sauteing and you’re done and they can be used at this point…but I like to add some additional steps.

Final Step of Caramelized Onions in the Instant Pot 

I’ve made a delicious French Onion Soup for ages, literally decades. The original recipe came from a local department store cafe in my hometown of St. Louis. It’s always delicious and seriously you can make it using these onions and be very happy.

But I did discover an additional step when I last made French Onion Soup that I think is worth a bit more time. I call it the Ultimate French Onion Soup and the biggest different is a tip I got from Cook’s Illustrated.

After the onions have been sautéed for a few minutes and turn a nice golden brown color, I add a quarter cup of water to them, cook it down until the water evaporates and a crust forms on the pan, then do that a second time being sure to scrap the bottom.

The final step and the one that makes the biggest difference is to add a half cup of sherry and continue sauteing until the liquid has evaporated.

This can take from 15-20 additional minutes so in crunch time, it’s not required…but if you want a deeper, richer flavor…try it sometime; they are amazing!

Fun fact too…you can freeze caramelized onions. I did and the other day I defrosted some and made this delicious French Onion Galette.

While I will often make a pie crust from scratch, this baby was in the oven only minutes after I was inspired with the help of a Pillsbury Crust and my already made onions. I’ll share this recipe soon too…great for an appetizer, or a light meal if combined with a salad. Either way…indescribably yummy!

French Onion Gallette

When I’m asked what I think is the best reason for an Instant Pot, I’ll often cite that I use it regularly as a rice cooker, it makes beautiful hard boiled eggs, it’s the only way I make pulled pork, and now…I can share that it makes the easiest and quickest Caramelized Onions. Those reasons alone are enough for me!

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Finished Caramelized Onion made in the Instant Pot

Finished Caramelized Onion made in the Instant Pot Served with a Veggie Burger

Yield: 2.5 cups

Caramelized Onions Made in the Instant Pot

Finished Caramelized Onion made in the Instant Pot

Use your instant pot to make homemade caramelized onions in a fraction of the time normally required with stovetop preparation.

Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes

Ingredients

  • 2 pounds yellow onions, sliced 1/2-inch-thick (8 cups)
  • 2 tablespoons butter, cut into small pieces
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup dry white wine; I used a Chardonnary

Instructions

    1. Add onions, butter, salt, and pepper to the container of an Instant Pot or other multi-use pressure cooker and stir to combine.
    2. Secure the lid and adjust vent to seal. Cook on high “Pressure Cook” setting for 5 minutes. Once cycle is complete, immediately release pressure. Carefully remove lid.
    3. Cook over high “Saute” setting, stirring constantly, until onions are deeply golden and caramelized, 3 to 5 minutes.
    4. Add white wine and cook down again until wine is evaporated.
    5. Remove from heat and store in an airtight container in the refrigerator for up to 1 week.

Nutrition Information:

Yield: 8

Serving Size: 1

Amount Per Serving:

Calories: 100Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 556mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 2g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary

Blueberry Cream Cheese Croissant Bake

An easy and delicious breakfast treat, this Blueberry Cream Cheese Croissant Bake uses packaged refrigerator croissant rolls for ease of preparation.

 Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

A couple of weeks ago, I saw my niece Eva post about this Blueberry Cream Cheese Croissant Bake and I was intrigued. I make a Blueberry and Cream Cheese Stuffed French Toast that we love…but it’s not as easy and it’s certainly not something you can make in the morning and throw in the oven. It requires more planning and sometimes we don’t have that.

Brian and Eva

Brian and Eva

So I asked her for the recipe; I’m always sort of excited when we can share recipes and I love that she loves to cook for her family as much as I always have. And what a family she and her husband Brian have too. After three boys all over the age of ten, she and her husband were ‘surprised’ by a fourth pregnancy and even more surprised when it was a girl. My darling niece Zoe.

Zoe at Mixer

Zoe Mixes It Up!

Talk about nature or nurture…Zoe was born into a family fueled by lots of testosterone; and she has always tried to keep up with the boys. I love that about her and also how protective and loving all of her brothers are to her too…even from a distance it’s been a joy to watch.

Of course I love seeing her next to a stand mixer in the kitchen too…let’s call that nature because all of us, Eva, Zoe, and me – we all share it! This photo is a couple of years old but I love it so much, we even have the same mixer!

Blueberry Cream Cheese Croissant Bake in Red Casserole Dish

So back to this yummy Blueberry Cream Cheese Croissant Bake. I actually made these twice. I admit I seldom test recipes; they either work or they don’t and I’m done. But this deserved another try. The first time I was using this pan for something else so used one a bit smaller; big mistake. The crescent rolls were totally covered and did not appear above the surface after baking.

I was sure they tasted fine and sent the batch to my neighbor, who confirmed they did, but I needed a photo worthy example and this batch was that. Do not be like Barb; use a 9X9″ pan or bust!

Blueberry Cream Cheese Croissant Breakfast Bake Steps

These are so simple; almost too simple, which means they are perfect for a morning breakfast. Packaged Pillsbury Crescent Rolls are rolled up and placed in a pan, blueberries are scattered over them, and then a combination of cream cheese, sugars, milk, and flavorings are mixed into a batter that is poured over the rolls and the berries. It calls for blueberries but I think you could use any combination of berries.

I had blueberries in the freezer so used those and they were perfect; so next on the agenda is to try some frozen peaches and another one with a package of mixed berries. I did modify the recipe a tiny bit, but then it’s what I do…I honestly don’t seem capable of making a dish without putting some kind of spin on it!

To start, I lightly greased the pan; I could tell with that first batch that the dough was sticking to the sides a bit; just a quick spray is good, not too much. Then in a case of less not being more, I poured a full cup of berries into the pan instead of the original 3/4 cup; enough to cover it completely. I mean how could that be wrong, right?

Last, I modified the ingredient list just a bit, taking a cue from another breakfast treat I make. The recipe called for 2/3 cup sugar so I added 1/3 cup granulated sugar and 1/3 cup maple syrup. I know it made a difference but can’t say it really tasted like maple so…use all sugar if you don’t have any maple syrup on hand. Not THAT big of a difference!

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate with Bite Removed and Fork on Plate

Oops I forgot another thing I changed. The recipe says 8 servings, I guess because there are eight rolls but come on…when have you ever had just one croissant! Now I could see it if serving with other foods but with just this and a strip or two of bacon, I thought this would better serve four. I promise NO ONE had a problem with finishing off the servings I made. The recipe still says eight but take it from me…four is better.

Eva has a crowd, she even doubled it. She had 16 rolls for 6 people…see, she knew. I asked Sherry and she confessed the four of them finished it off; they actually ate it for dessert and there is no reason you couldn’t make it for that too.

Despite the use of croissants, don’t expect a croissant like center in this Blueberry Cream Cheese Croissant Bake. The egg and milk mixture permeates the dough and it’s more like a custard; but with buttery croissants on top of blueberries. So good. My daughter is coming to town for Thanksgiving; I simply HAVE to meet my only grandchild (yes, we’re being safe, promise…quarantining has already started). This will be on the menu for one morning; I enjoyed it that much.

I know you can make things that are more complicated but WHY? I love the occasional use of prepared goods and these croissants and puff pastry are always in my fridge for something quick, delicious and so satisfying…I think you need to try it too!

More Breakfast Favorites!

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Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate with Bite Removed and Fork on Plate

Yield: 8 Servings

Blueberry Cream Cheese Croissant Bake

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

An easy and delicious breakfast dish that bakes canned croissant rolls with blueberries and a maple sweetened milk and egg mixture.

Ingredients

  • 1 tube Crescent Dough
  • 1 cup blueberries (fresh or frozen)
  • 8 oz. cream cheese
  • 1/3 cup sugar
  • 1/3 cup maple syrup
  • 1/2 teaspoon salt
  • Juice of one-half lemon
  • 1 teaspoon vanilla
  • 2 eggs
  • ¼ cup milk

Instructions

  1. Preheat oven to 350°F/175°C.
  2. In a mixing bowl beat cream cheese and sugar. Once it is well mixed, add maple syrup, salt, lemon juice, and vanilla and beat on medium speed until creamy.
  3. Add eggs, mix well and then slowly incorporate the milk until well combined. Set aside.
  4. Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
  5. Place rolls in a lightly greased 9×9 pan.
  6. Scatter blueberries over the crescent rolls.
  7. Pour cream cheese mixture over rolls and blueberries.
  8. Bake at 350°F/175°C for 35 minutes or until rolls have become golden brown.
  9. Cool, top with powdered sugar and enjoy!

Notes

The original recipe calls for 8 servings but be forewarned…better be prepared for it to serve four adults!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:

Calories: 227Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 277mgCarbohydrates: 27gFiber: 1gSugar: 23gProtein: 4g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary