BREADS
Protein Bagels with Cottage Cheese
1 cup unbleached all purpose flour (or whole wheat or gluten-free mix like cup4cup, (5 oz total in weight))
2 teaspoons baking powder (make sure it's not expired or it won't rise)
3/4 teaspoon kosher salt (use less if using table salt)
1 cup 2% cottage cheese (excess liquid strained well (I like Good Culture))
1 egg white ( or 1 large egg, beaten)
optional: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes
In a large bowl combine the flour, baking powder and salt and whisk well. Add the strained cottage cheese and mix with a fork or spatula until well combined, it will look like small crumbles.
Using your clean hands, working in the bowl, knead the dough until it comes together and is smooth, tacky, but not sticky, about 2 minutes (it should not leave dough on your hand when you pull away).
Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
Top with egg wash and sprinkle both sides with seasoning of your choice.
Air Fryer Method:
Spray air fryer basket with oil. Transfer the bagels to the air fryer basket in batches without overcrowding and air fry 280F 15 to 16 minutes, or until golden. No need to turn.
Let cool at least 15 minutes before cutting, this step is a must.
Oven Method:
Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting, this step is a must.
Notes
If the cottage cheese isn't strained well, the dough may be sticky. If so, add a little more flour.
Freeze cooked bagels wrapped tightly in plastic or foil. Reheat in foil in the oven.
Pumpkin Banana Pecan Bread
2-1/2 cups white whole wheat or all-purpose gluten-free flour
1-1/2 tsp baking soda
1-1/2 teaspoon pumpkin spice
1 teaspoon cinnamon
1/2 tsp salt
4 tbsp butter, softened
1 cup light brown sugar, not packed
4 large egg whites
1-1/2 cup pumpkin puree
1-1/4 cup 3 medium ripe bananas, mashed
1/2 cup unsweetened apple sauce
1 tsp vanilla extract
3 oz 3/4 cup chopped pecans
baking spray
Preheat oven to 350°. Grease two 8x5 inch loaf pans with baking spray.
In a medium bowl, combine flour, baking soda, pumpkin spice, cinnamon and salt with a wire whisk. Set aside.
In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, pumpkin, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and pecans, then blend at low speed until combined. Do not over mix.
Pour batter into loaf pans and bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
Easy Apple Fritter Bread
½ cup salted butter, softened
⅔ cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 ½ cups flour
½ cup greek yogurt
¼ cup milk
Apple mixture:
2 medium apples (granny smith - about 2 cups)
½ cup brown sugar, packed
1 teaspoon cinnamon
Brown sugar - Cinnamon mixture
¼ cup brown sugar, packed
½ Tablespoon cinnamon
1 teaspoon sugar
Glaze:
1 cup confectioners sugar
3 Tablespoon cream (or milk)
1 teaspoon vanilla (white or dark)
First, preheat your oven to 350℉. Then, spray a 9x15 inch loaf pan with non-stick spray and set it to the side.
In a large mixing bowl, beat the butter and sugar together until smooth. Beat the eggs in 1 at a time.
Then, mix in the vanilla. Next, mix in the baking powder and flour just until blended.Add your Greek yogurt and milk into the batter. Gently mix until smooth and set the batter aside. In a separate mixing bowl, stir together the brown sugar and cinnamon to make the apple coating. Set aside.
In another bowl, mix together the brown sugar, cinnamon, and sugar for sprinkling. Peel and dice your apples, and then add them to the sugar and cinnamon mixture. Coat the apples evenly. Pour half of the bread batter into the loaf pan. Then, add a layer of half the apple mixture. Sprinkle ½ of the brown sugar, cinnamon and sugar mixture on top of the apples. Then, swirl a knife through the layers. Repeat step 9 & 10 one more time. Batter, then apple mixture, then end with the brown sugar-cinnamon mixture. Again, use a knife to swirl through the layers.
Put the loaf in the oven and bake for 50-minutes. Check it with a toothpick. If it doesn’t come out clean, cook the bread for 5-minutes at a time checking after each 5-minutes. Allow the loaf to cool for 30-minutes before adding the glaze. While the loaf is cooling, whisk together the powdered sugar, cream, and vanilla until smooth. Add the glaze and Enjoy!
Lilikoi (Passionfruit) Quick Bread
1/2 teaspoon baking soda
5 passionfruits (seeds and all!)
2 cups flour
1/3 cup sugar
7 tablespoons salted butter
2 eggs
1/2 teaspoon vanilla
Pre-heat the oven to 350°F.
Grease a metal loaf tin with baking spray or vegetable oil.
In the bowl of an electric mixer, cream the butter and sugars together. Scoop out the passionfruit and stir into wet mixture.
Add the eggs slowly and mix until just combined.
Slowly hand mix in the flour and baking soda until everything is just slightly wet.
Pour in the batter into the tin and level out.
Bake for 55 minutes or until toothpick test comes out clean.
Leave the cake to cool completely in the tin until you remove and slice.
Potato Bread
2 med. potatoes, mashed
2 ½ c. pot. water
Reserve ½ c. water
To the potatoes and 2 c. liquid left add:
2 tbl. sugar
2 tbl. butter
1 tbl. salt
Let cool.
To the ½ c. lukewarm potato water add:
1 pkg. yeast
Dissolve and add to cooled potato mixture.
Add 2 c. flour; Then 3 c. flour
Knead - Let rise. Knead - put in pans - let rise.
Bake at 375° for 50 min.; 3 loaves
Source: Aunt Frannie
Lemon Cheesecake Crescent Rolls
Rolls
1 package (8 count) refrigerated crescent rolls
4 oz. cream cheese, cold
2 Tbsp. granulated sugar
¼ tsp. lemon extract
zest of ½ lemon
Glaze
1 c. powdered sugar
1½ Tbsp. lemon juice
zest of ½ lemon
In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
Beat on medium-high speed until mixture comes together.
Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.
Place 2 inches apart on a lightly greased or parchment -lined baking sheet.
Bake at 375°F for 12-14 minutes or until golden brown.
Let rolls cool on a wire rack.
Once cool, prepare glaze by combining all ingredients until smooth.
Drizzle glaze evenly over rolls. Source: Pinterest
2-Ingredient Apple Pie Cups
1 can (13 oz) Pillsbury™ refrigerated flaky cinnamon rolls with buttercream icing
1 1/3 cups more fruit apple pie filling (from 21-oz can), coarsely chopped
Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Set icing aside. Separate dough into 8 rolls. Press into and up sides of muffin cups.
Spoon 2 generous tablespoons pie filling into each dough-lined cup.
3 Bake 14 to 18 minutes or until golden brown; cool in pan 5 minutes.
Transfer icing to small microwavable bowl. Microwave uncovered on Low (10%) 8 to 10 seconds or until thin enough to drizzle. Place rolls on serving plate; spoon icing over rolls. Serve warm. Source: Pillsbury
Southern Jiffy Corn Pudding
1⁄2 cup butter
1 egg
1 cup sour cream
1 (8 1/2 ounce) box Jiffy cornbread mix
1 (14 1/2 ounce) can creamed corn
1 (14 1/2 ounce) can whole kernel corn, drained
Melt butter in a casserole dish.
Mix in egg and then all remaining ingredients.
Bake at 350°F for 1 hour.
Lemon Bread
1/2 cup butter
1 cup sugar
2 eggs
1-2/3 cups all-purpose flour
3/4 cup buttermilk
1-1/2 teaspoons finely shredded
lemon peel
1/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup chopped almonds, walnuts, or
pecans, toasted
3 tablespoons lemon juice
1 tablespoon sugar
Grease bottom and 1/2 inch up sides of one 8x4x2-inch loaf pan or two
7-1/2x3-1/2x2-inch loaf pans. Set aside.
In a large mixing bowl beat butter with an electric mixer on medium speed about 30
seconds or until softened. Add the 1 cup sugar and beat about 5 minutes or until light and
fluffy. Add eggs, one at a time, beating until combined. Add flour, buttermilk, lemon peel,
baking soda, and salt. Beat just until combined. Stir in nuts.
Pour batter into prepared pan(s) and spread evenly. Bake in a 350°F. oven about
45 mintues for 8x4x2-inch loaf and about 40 minutes for 7-1/2x3-1/2x2-inch loaves or until a
wooden toothpick inserted near center(s) comes out clean. (If necessary, cover loosely with
foil for the last 10 to 15 minutes of baking to prevent overbrowning.)
Cool in pan(s) on wire rack 10 minutes. Remove from pan(s). Place on wire rack set over
waxed paper. In a small mixing bowl stir together 3 tablespoons lemon juice and 1 tablespoon sugar
until sugar is dissolved. Spoon glaze over top(s). Cool completely on the wire rack. Wrap
and store overnight before slicing. Makes 1 large loaf or 2 small loaves (16 servings.)
Make-Ahead Tip: Bake loaf or loaves. Glaze, then cool completely. Wrap in foil or plastic
wrap and store in the refrigerator up to 2 days. Or, place cooled loaves in freezer containers
or bags and freeze up to 1 month. Thaw overnight in the refrigerator. Source: bh&g
Easy Beer Bread
2 c. self rising flour
3 tbl. sugar
12z beer
1 tbl. melted butter
Combine flour, sugar and beer.
Stir until all ingredients are moist.
Pour into greased 9x5x3" loaf pan.
Bake 375° for 30-35 min.
Brush with melted butter. From the archives of My Mom - ref:10/04/98
Easy Soda Bread
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk
Preheat oven to 375°F (190° C). Lightly grease a large baking sheet. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
Light Rye (Bread Machine)
1 Pound
3/4 c. Water
1.5 cups White Bread Flour
½ cup Rye Flour
1.5 tbls. Sugar
3/4 tsp. Salt
3/4 tbls. Butter
2 tsp. Corn Meal
1 tsp. Caraway Seed
1 1/4 tsp. Yeast (fast rising)
2 tsp. Yeast (active dry)
1.5 Pound
1 cup + 2 tbls. Water
2 1/4 cups White Bread Flour
3/4 Rye Flour
2.5 tbls. Sugar
1 1/4 tsp. Salt
1 1/4 tbl. Butter
1 tbls. Corn Meal
½ tbl. Caraway Seed
2 tsp. Yeast (fast rising)
3 tsp. Yeast (active dry)
Place ingredients into bread machine, in order given. Use regular or rapid bake.
STAGECOACH HUSH PUPPIES
2 cups white corn meal
1 tsp. baking powder
3 tablespoons sugar
1/4 cup butter
1 tablespoon salt
Combine meal, baking powder, sugar and salt.
Add slowly to 3 1/2 cups boiling water, stirring briskly.
As soon as mixture is smooth, remove from heat. Stir in butter, cool. Form into fingershaped rolls.
Fry in 2 inches hot fat, 375°F,
until golden brown. Drain on absorbent paper. Makes about three dozen.
MEXICAN CORN BREAD
2 c. self-rising corn meal
1 c. buttermilk
2 eggs
1/2 c. oil
1 c. creamed corn
Bell pepper, chopped
Onion, chopped
Jalapenos, chopped
Grated cheddar cheese
Heat oven to 450°. Combine all ingredients except the cheese.
(I grate the pepper, onion and jalapenos in the blender and drain well).
Grease cast iron skillet and pre-heat in oven.
Pour ½ the batter in hot, greased skillet.
Layer the grated cheese on this, then pour remaining batter over cheese.
Bake 30 min. Enjoy!
Step-Saving Sweet Potato Bread
1 pkg. nut quick bread mix
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger or 1/8 tsp. cloves
1 cup water
½ cup drain & mash canned sweet potatoes
1 beaten egg
2 tbl. cooking oil
1 recipe Orange Icing
Grease and lightly flour five 4x2x1" loaf pans or one 8x4x2" loaf pan and set aside. In a large bowl stir together mix, cinnamon, nutmeg, and ginger or cloves. Add water, potato or pumpkin, egg, and oil. Stir just till moist. Pour batter into pan. Bake in 350°F oven till a toothpick inserted near center comes out clean, allowing 30-35 min. for small pans or 60-65 min. for large pan. Cool in the pan on a wire rack for 10 min. Remove from pans; cool completely on rack. Before serving, drizzle loaves with Orange Icing.
Orange Icing: In a small mixing bowl stir together 1 c. powdered sugar and enough orange juice to make of drizzling consistency (about 1 tbl).
SWEET BREADS
Aunt Zoa’s Date Nut Bread
1 cup sugar
1 egg
2 3/4 cups flour
2 teaspoons baking soda
1 teaspoon vanilla
2 8 oz packages of pitted dates
1 1/2 cups hot water
1 cup chopped nuts
Cut up dates and soak in hot water. Secret is to let them soak for a while.
Mix flour and other ingredients.
Add dates and nuts.
Divide into two 5x9 loaf pans
Bake at 350°F for about 1 hour.
Enjoy with cream cheese!
Note: Pineapple and a little horseradish adds some zing!
Source: My Aunt Zoa
Cranberry Cream Cheese Banana Bread
Cranberry Bread
1 1/2 cups mashed overripe bananas (about 11 ounces or 3 large)
1 large egg, at room temperature
1/3 cup nonfat plain Greek yogurt, at room temperature
2 tablespoons melted, cooled coconut oil* or canola oil
1/3 cup pure maple syrup or honey
2 tablespoons light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1 1/2 cups Bob’s Red Mill Whole Wheat Pastry Flour
1/2 cup plus 2 tablespoons reduced-sugar dried cranberries, divided
Cream Cheese White Chocolate Topping:
4 ounces reduced-fat cream cheese, softened to room temperature
2 tablespoons nonfat plain Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1/2 cup powdered sugar
1 ounce white chocolate, chopped, from a whole bar or the melting disks (about 3 tablespoons)
1/4 teaspoon coconut oil
Bake the bread: Place a rack in the center of your oven and preheat the oven to 350°F. Lightly grease an 8×4-inch loaf pan with nonstick spray and set aside.
Mash the bananas in the bottom of a large bowl until mostly smooth. Whisk in the egg, then the yogurt and oil. If you’re using coconut oil and it resolidifies, microwave the bowl for a few seconds to melt it. Whisk in the maple syrup, brown sugar, and vanilla. Sprinkle the baking soda, ginger, and salt over the top, then stir until combined. Gently stir in the flour until barely combined, then fold in 1/2 cup of the cranberries.
Scrape the mixture into the prepared pan.
Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Check at the 35-minute mark and tent with foil if the bread is browning too quickly at the corners. Place the pan on a wire rack and let cool for 15 minutes. Remove from the pan and place on the wire rack to finish cooling completely.
While the bread cools, prepare the cream cheese white chocolate topping: In a mixing bowl, beat together the cream cheese, Greek yogurt, and vanilla extract on medium speed until smooth. Reduce mixer speed to low, then slowly add the powdered sugar until combined.
In a microwave-safe bowl, combine the white chocolate and coconut oil. Microwave, uncovered, at 70% power for 20 seconds, then stir. Continue microwaving at 70% in 20-second bursts, stopping to stir between each. When the white chocolate is almost but not completely melted, remove from the microwave and stir until completely smooth, letting the residual heat melt the white chocolate the rest of the way.
Spread the cream cheese mixture over the top of the cooled bread. Sprinkle with the remaining 2 tablespoons cranberries, then drizzle with the white chocolate. Allow the chocolate set for a few minutes. Slice and serve.
To bake this recipe as 12 muffins instead of in a loaf pan, lightly grease a standard muffin tin, then divide the batter evenly among the cups. Bake at 350°F for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched.
Store leftovers in the refrigerator for up to 4 days (the bread tastes even better on Day 2!) or freeze for up to 3 months. Let thaw overnight in the refrigerator.
Cranberry Ricotta Bread
1/2 c extra virgin olive oil organic
3/4 c granulated sugar organic
2 large eggs organic, room temperature
1 tsp vanilla extract
1/2 c ricotta cheese
1 1/2 c all purpose flour organic
1 pinch sea salt
1/2 tsp baking powder
1 tsp baking soda
1 1/2 c cranberries fresh & organic
For the Streussel Topping
4 tbsp all purpose flour
4 tbsp granulated sugar organic
3 tbsp cold or frozen butter
Preheat your oven to 350 “F
In a mixing bowl whisk together the eggs, olive oil, vanilla, sugar, sea salt and ricotta cheese. Set aside.
In a separate bowl whisk together the flour, baking powder and baking soda. Add it to the bowl with the wet mixture. Add the cranberries and using a spatula gently fold everything together.
Layer a loaf pan with baking wax paper and pour in the dough.
Quickly make the streusel topping by combining the sugar and flour together in a small bowl. Using a cheese grater, grate the cold butter on top and mix in using your fingertips, just until mixture looks like wet sand. Move quickly so the butter doesn’t melt. Sprinkle over the cranberry bread dough.
Bake in the preheated oven for 50 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
Sour Cream Coffee Cake
1/4 lb. butter
1 C. sour cream
1 C. sugar
2 C. flour
2 eggs
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
Pour half of batter into tube pan, sprinkle ½ topping, then balance of batter, sprinkle remaining topping.
Topping:
1/4 C. sugar
1 tbl. cinnamon
1/4 C. chopped nuts
Bake at 350°F about 45 min.
Pumpkin Cheesecake Monkey Bread
1/2 cup granulated sugar
2 tablespoons pumpkin pie spice
4 cans (7.5 oz each) Pillsbury® refrigerated buttermilk biscuits (sold in a 4-pack)
1 cup packed brown sugar
1/2 cup butter
1/3 cup canned pumpkin (not pumpkin pie mix)
1 package (3 oz) cream cheese
Heat oven to 350°F. Spray 6-cup fluted tube cake pan with cooking spray.
In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice.
Separate each can of dough into 10 biscuits. Cut each biscuit into quarters, adding biscuit pieces to bag and shaking as you go. When pieces are coated, arrange in pan. (If you run out of mixture, remove dough pieces from bag and add 1 to 2 more tablespoons granulated sugar to bag.)
In 1-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until butter is melted. Beat mixture with whisk until mostly smooth (there may be some tiny pieces of cream cheese, but that’s okay). Pour mixture over biscuit pieces in pan. Place pan on cookie sheet to catch any spills.
Bake 30 to 35 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 to 15 minutes before serving. Store in refrigerator.
The Easiest Coffee Cake Ever
1 box yellow butter cake mix
1 pkg. new instant vanilla pudding
1/2 C. Wesson oil
1 C. sour cream
4 eggs
mixture of cinnamon and sugar
Mix dry mixes (cake mix and vanilla pudding); add oil and cream and blend together.
Add eggs one at a time. Sprinkle Bundt pan with cinnamon sugar.
Add batter and sprinkle top of cake with cinnamon sugar.
Bake at 350°F for 45-50 minutes. Let cool in pan 10 minutes.
Turn out and sprinkle cake again with cinnamon sugar.
Apricot-Pumpkin Bread Pudding
Nonstick cooking spray
4 slices whole wheat bread, cut into 1/2-inch cubes (about 3 cups)
1/3 cup snipped dried apricots
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs
2 cups fat-free milk
1 cup canned pumpkin
2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground mace
Frozen fat-free whipped dessert topping, thawed (optional)
Preheat oven to 350° F. Coat a 2-quart square baking dish with nonstick cooking spray. In the prepared baking dish, combine bread cubes and dried apricots; set aside.
In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or mace. Slowly pour pumpkin mixture over bread mixture in baking dish. Gently press bread mixture down into liquid to moisten. Let stand for 15 minutes.
Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean. Cool slightly; serve warm. If desired, serve with dessert topping. Makes 9 servings
*Sugar Substitute: Choose from Splenda Granular or Sweet 'N Low bulk or packets. Follow the package directions to use the amount equivalent to 2 tablespoons sugar.
Apple-Cinnamon Chop Bread
1 loaf frozen sweet bread dough
3 large apples
½ cup sugar
½ tsp. cinnamon
Thaw dough at room temperature on a cutting board lightly sprayed with vegetable oil spray for 2 hours, or until thawed. Pat into a 10" circle on cutting board. Cover with a cloth and let rise in a warm place for about 1 hour or until doubled in bulk. Or dough may be thawed and allowed to rise overnight in the refrigerator.
Meanwhile, peel and core apples and slice into a bowl. Toss with sugar and cinnamon and let stand at least 30 min. When dough has risen, remove apple mixture from bowl with a slotted spoon, leaving behind any accumulated juices. Pile on dough. Draw dough up around apples.
With a large, sharp knife, slice bundle about five or six times across, then five or six times in the other direction. With knife, gently mix by lifting dough and apples from bottom and piling on top. The dough pieces should be about 2" square.
With a spatula, gently mound mixture on a lightly greased baking sheet, re-shaping into a circle and making sure most of the filling touches the dough.
Bake at 350°F for about 30 min. Remove from oven and let stand 10 min. before removing from baking sheet.
BANANA GRANOLA BREAD
1 Pound Loaf:
2/3 cup Water, 90-100°F.
1 & 1/4 cup white Bread Flour
3/4 cup Wheat Bread Flour
4 tsp. Dry Milk
1 tsp. Salt
4 tsp. Butter
½ cup Mashed Bananas
½ cup Granola
4 tsp. Molasses
1/4 cup Walnuts
1/4 cup Banana Chips, dried
1 tsp. Active Dry Yeast or
1 & ½ tsp. Bread Machine/Fast Rise Yeast
Mash bananas well or use food processor.
Measure the bananas after mashing.
Put ingredients into machine in order given.
This recipe can be made with regular or rapid bake cycles.
Cranberry-Pecan Bread
1/2 cup orange flavored liqueur
1/2 cup sugar
1/4 cup water
1/2 teaspoon whole cloves
1 cinnamon stick, halved
1 1/2 cups fresh cranberries (or defrosted if frozen)
3/4 cup dark brown sugar
1 stick unsalted butter, at room temperature
2 large eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup fresh orange juice
1 cup chopped, toasted pecans
1 teaspoon orange zest
1 teaspoon vanilla
In a saucepan, combine the orange liqueur, sugar, water, cloves, and cinnamon stick and bring to a boil. Stir to dissolve the sugar. Add the cranberries. Reduce the heat to a simmer and cook until the berries burst, about 8 minutes. Remove from the heat and let the berries cool in the liquid. Remove the cinnamon stick and cloves and discard.
Preheat the oven to 350 degrees F.
Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan.
In a mixer bowl, using the mixer on high speed (or using a hand mixer), cream the sugar and butter. Add the eggs and beat until light and fluffy. Into a bowl, sift together the flour, baking soda, cinnamon, and salt. In a small bowl, combine the buttermilk and orange juice. Alternately add the dry ingredients and buttermilk mixture to the creamed butter, beating after the addition of each. Fold in the reserved cranberry mixture, pecans, orange zest and vanilla. Pour into the prepared loaf pan.
Bake until a tester comes out clean, 55 to 60 minutes.
Turn out onto a wire rack to cool. Serve warm or at room temperature. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze for up to 2 weeks.)
DEAD BREAD
5 to 5-1/2 cups all-purpose flour
2 packages dry active yeast
1 teaspoon salt
1/2 cup granulated sugar
1/2 cup butter
1/2 cup milk
1/2 cup water
1 teaspoon crushed aniseed
1/2 tablespoon ground cinnamon
zest from 1/2 orange, finely chopped
4 eggs
Glaze:
1/2 cup granulated sugar
1/2 cup orange juice
Combine 2 cups of flour with the yeast, salt,
aniseed, cinnamon, and sugar; set aside.
Heat the butter, milk and water until very warm.
Do not boil or get too hot or you will kill the yeast. Whisk the warm liquid into the flour-yeast mixture.
Add the eggs, aniseed, and orange zest.
Add the flour a little at a time until a soft dough is formed.
The dough should not be sticky.
Knead until smooth and elastic, about 10 minutes.
Place in a lightly oiled bowl and cover with plastic wrap.
The wrap should touch the surface of the dough.
Let rise until doubled in size, about 1-1/2 hours. Punch down.
Pinch off pieces of the dough and
shape into bones (or whichever shape your prefer).
Let rise 1 hour.
Preheat over to 350°F.
Bake loaves 30-40 minutes or until done.
Glaze:
Boil the sugar and the orange juice
until the sugar dissolves, stir constantly.
Brush bread with orange glaze while bread is warm.
EASTER CRAISIN BREAD
(Bread Machine Recipe)
1 Pound Loaf Ingredients 1 ½ Pound Loaf
7z (3/4 c. +2 tbl. 8 ½ z (1 c. +1 tbl. Water, 90-100°F.
2 c. Bread flour2 2/3 c. Bread flour
1 tbl. Dry milk2 tbl. Dry milk
1 tbl. Sugar 1 ½ tbl. Sugar
1 tsp. Salt 1 ½ tsp. Salt
½ tsp. Cinnamon 1 tsp. Cinnamon
1 tbl. Butter or margarine 2 tbl. Butter or margarine
1 ½ tsp. Active dry yeast 1 ½ tsp. Active dry yeast
½ c. Craisins 3/4 c. Craisins
1/4 c. Chopped nuts (optional) ½ c. Chopped nuts (optional)
Add liquid ingredients to pan.
Add dry ingredients, except yeast, to pan.
Tap pan to settle dry ingredients, then level
ingredients, pushing some mixture to corners.
Place butter into corners of pan.
Make a well in center of dry ingredients;
add yeast.
Lock pan into bread maker.
Program for BASIC/SPECIALTY and Bread Color.
Start bread maker. When done, turn off and
remove bread from pan. Cool before slicing.
(SPECIAL TIP:) Place craisins around edge
away from yeast and not in water.
MACADAMIA NUT MINI LOAVES
3-1/2 oz. macadamia nuts, divided
1/3 cup flaked coconut
1-1/2 cups sugar, divided
3/4 cup butter, softened
2 eggs
3 cups flour
1 tsp. baking powder
½ cup milk
3 tbl. lemon juice
2 tsp. grated lemon peel
1-1/2 tsp. vanilla
Finely chop enough of the macadamia nuts to measure 1/3 cup.
Set aside.
Coarsely chop remaining nuts; toss with coconut and 1 tbl. sugar.
Set aside.
In a mixing bowl, cream butter and remaining sugar on high until fluffy.
Add eggs; mix well. Combine flour and baking powder;
add alternately with milk to creamed mixture.
Stir in lemon juice and peel, vanilla and reserved finely chopped nuts.
Spoon into six greased 4-1/2"x 2-1/2"x 1-1/2" loaf pans.
Sprinkle with reserved coconut mixture.
Bake at 325°F. For 50 min. or until a toothpick
inserted near the center comes out clean.
Cool in pans for 10 min.
Remove and cool on a wire rack.
MANGO BREAD
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
3 eggs
1 1/2 c. sugar
1 tsp. vanilla
3/4 c. oil
1 c. diced mango
1/2 nuts or raisins
Combine flour, baking soda and salt. Set aside.
Put slightly beaten eggs in a large bowl.
Add to the eggs, sugar, oil and vanilla. Mix well.
Mix in the mango. Add flour mixture.
Fold in nuts or raisins. Place in loaf pan.
Let stand 20 min. Bake 350°F 1 hour.
MARASCHINO PECAN SWEET BREAD
Bread Machine - Regular Loaf
3/4 cup Water, warm
2 cups White Bread Flour
1 tbl. Dry Milk
1 tbl. + 1 tsp. Sugar
3/4 tsp. Salt
2 tsp. Butter, melted
2 ½ tbl. Raisins
2 ½ tbl. Maraschino Cherries(drained)
2 ½ tbl. Sunflower Seeds
2 ½ tbl. Pecans (chopped)
Pinch Ground Cinnamon
Pinch Ground Ginger
1 ½ tsp. Yeast (fast rising)
or
2 tsp. Yeast (active dry)
Assemble ingredients in the order
given in your bread machine;
set on sweet bread setting
and there you are!! Great as toast!
Mondel Brodt
3 eggs, room temperature
3/4 cup white sugar
2 teaspoons orange extract (I used almond)
3/4 cup vegetable oil 3-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup walnuts, chopped
Preheat oven to 325° F (165° C). In a large bowl, whip eggs and sugar until light. Mix in the orange extract and oil; combine the flour and baking powder; stir into the egg mixture along with the walnuts.
Form dough into 4 logs and place them 3" apart onto an ungreased cookie sheet; flatten slightly.
Bake in the preheated oven for 20-25 minutes, or until golden and firm to the touch.
Remove from the oven and cool completely. Remove to a cutting board and slice each log into 1 inch wide diagonal slices with a serrated knife. Return the slices to the baking sheet, cut side down.
Return the slices to the oven and bake for an additional 5-10 minutes, until toasted.
Panettone, Italian Christmas Bread (Bread Machine)
For a 1 ½ pound loaf:
¾ cup plus 2 tablespoons milk
1 teaspoon salt
1 large egg
2 tablespoons butter
3 cups bread flour
2 tablespoons sugar
2 teaspoons bread machine yeast
1 ½ teaspoons anise seeds, crushed
1/3 cup raisins
1/3 cup chopped pecans
1/3 cup candied orange peel
Add ingredients to the bread machine in the order listed, or otherwise as directed in manufacturer's instructions. Add the raisins, pecans, and orange peel at the tone for adding fruits and nuts. I use the sweet bread cycle, but a normal cycle would likely work fine.
Glaze (optional): Combine ½ cup sifted powdered sugar, ¼ teaspoon vanilla extract, and enough milk (2 to 3 teaspoons) to make a glaze of drizzling consistency.
PEACHY SPOON BREAD
2 cups sour cream
1 large egg
1\2 cup lightly salted butter or marg, melted
2-8 ounce pkgs. corn bread mix
1-1pound can chunk style peaches in heavy syrup OR
1-1pound can of creamed style corn or whole kernel corn, drained
Grease a 2 quart casserole. Heat oven to 400°F.
Put sour cream in a large bowl; beat in egg and stir in butter.
Add cornbread mix and peaches; mix lightly, just until blended.
Turn into prepared casserole. Put casserole in oven and reduce heat to 325°F.
Bake 65 to 70 min. until golden brown and puffed.
Serve hot from casserole with a spoon.
Eat with a fork.
Serves 8.
STICKY BUNS
1 loaf Bridgeford bread, thawed
Filling:
1 1/2 c. marg., soft
2 c. light brown sugar
1 c. pecans or walnuts
1 c. chopped raisins
1 tsp. cinnamon
Prepare filling:
In small bowl, with wooden spoon, cream 1 c. marg. with 1c. brown sugar.
Spread on bottom and sides of 2-9x9x2" square baking pans.
Sprinkle with pecans.
On lightly greased cookie sheet with oiled hands
spread thawed dough forming a 16x12" rectangle.
Spread with 1/2 c. marg; sprinkle with remaining brown sugar;
the chopped pecans, raisins and cinnamon.
Roll up from long side, jelly roll fashion; pinch edge to seal.
Cut crosswise into equal pieces; place, cut side down, in prepared pans.
Let rise until doubled.
Meanwhile, preheat oven to 375°F.
Bake 25-30 min.
Invert on board; let stand 1 min; remove pan.
Serve warm.
SWEET POTATO SPOON BREAD
Sweet Potato Mixture:
4 sweet potatoes or yams, baked
4 eggs
½ tsp. flour
1/4 c. honey
1 c. heavy cream
Cornmeal mixture:
2 c. milk
1/4 c. cornmeal
4 tbl. butter
1/4 c. brown sugar
1/4 tsp. nutmeg
1/4 tsp. cloves
1 ½ tsp. cinnamon
1 tsp. salt
1 c. water
Place cooked sweet potatoes or yams in food processor and mash.
Meanwhile on stove combine milk, cornmeal, butter and brown sugar.
Cook on medium heat. Add spices and water. Cook until thickened, about 10 min.
In food processor, add eggs, one at a time, flour, cream and honey.
Add cornmeal mixture to sweet potato mixture.
Pour into buttered 2 qt. baking dish.
Bake at 350°F. for 45 min.
Thanks to Martha Stewart -
ref: 11/30/97
ZUCCHINI BREAD
1 3/4 c. sugar
3 c. flour
3 eggs
½ tsp. baking powder
1 c. salad oil
1 tsp. baking soda
3 tsp. vanilla
1 ¼ tsp. salt
¼ tsp. cinnamon
½ c. walnuts or raisins
2 c. shredded zucchini
Beat eggs; add sugar, oil, vanilla; mix well.
Sift dry ingredients; add to egg mixture.
Fold in nuts & zucchini.
Bake 350°F. for 1 hour.
Makes 2 loaves.
MUFFINS
Blueberry Coffee Cake Muffins
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350° F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Stuffed Blueberry Muffins
Cheesecake Filling:
4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons granulated sugar
Batter:
Nonstick cooking spray
1 3/4 cups all-purpose flour (see Cook's Note)
1/2 cup yellow cornmeal
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup whole milk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup blueberries
1/4 cup coarse sugar
Preheat the oven to 375°F.
For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.
Cook's Note:
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350°F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Yield:
18 large muffins -Source: :Ina Garten
Banana Bread Muffins
Preheat Oven @ 325°F.
1 cup sugar
8 TBSP butter at room temperature
2 eggs
3 ripe bananas
1 TBSP milk
1 TBSP Fustini’s Walnut Oil
1 TBSP Fustini’s Coconut Balsamic Vinegar
1 tsp of cinnamon
1 tsp of baking soda
1 tsp baking powder
1 tsp salt
2 cups flour.
Cream together sugar and butter, add eggs mix well, add bananas, milk, Fustini’s Walnut Oil, Fustini’s Coconut Balsamic Vinegar and cinnamon mixing well then set aside.
Mix remaining dry ingredients together in a separate bowl then add to the other ingredients previously mixed.
Chocolate chips are optional as are nuts etc. Bake one hour ten minutes in a loaf pan and aput 32 minutes for muffins or mini loafs. Check your regular sized bread loaf after about 55 minutes as it is better a little moist as opposed to overdone. Bonus to baking these muffins is that your home smells fabulous!!! 4 servings. Source: Fustini’s
Pear-Walnut Muffins
1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1 egg
1/2 cup cooking oil
1/8 teaspoon salt
1/2 cup plain low-fat yogurt
1/2 teaspoon vanilla
1 pear, cored and finely chopped
3 tablespoons finely chopped
walnuts
2 tablespoons brown sugar
In a mixing bowl stir together flour, the 1/2 cup brown sugar, baking powder,
cinnamon, ginger, and salt. Make a well in center of flour mixture. In a bowl
beat egg; stir in oil, yogurt, and vanilla. Add all at once to flour mixture; stir
just till moistened. Stir in pear.
Lightly grease twelve muffin cups or line with paper bake cups; fill two-thirds
full. For topping, combine walnuts and the 2 tablespoons brown sugar;
sprinkle onto batter in cups. Bake in a 400 degree F. oven about 20 minutes
or till golden. Serve warm. Makes 12 muffins.
Streusel-Topped Pumpkin Muffins
1-1/2 cups all-purpose flour
3/4 cup rolled oats
2 teaspoons baking powder
1-1/2 teaspoons finely shredded lemon peel
1-1/2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/8 teaspoon salt
1beaten egg
3/4 cup milk
3/4 cup canned pumpkin
1/2 cup packed brown sugar
1/4 cup cooking oil
3/4 cup chopped dried figs or chopped pitted dates
Streusel Topping (see recipe below)
1. Lightly grease twelve 2-1/2-inch muffin cups; set aside. In a medium bowl, combine flour, oats, baking powder, lemon peel, cinnamon, baking soda, allspice, and salt. Make a well in center of flour mixture.
2. In another medium bowl, combine egg, milk, pumpkin, brown sugar, and oil. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in figs or dates.
3. Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle batter with Streusel Topping. Bake in a 400°F oven for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
Streusel Topping: Stir together 1/3 cup packed brown sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon ground cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse crumbs.
Cranberries and Cream Muffins
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 1/2 cups cranberries, fresh or frozen
2 eggs, lightly beaten
1 cup (8 oz) sour cream
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
preheat oven to 400°F. grease or paper line muffin cups. in a
large bowl combine flour, baking powder, baking soda, and salt. cut
cranberries in half and toss gently with dry ingredients. in a small
bowl, combine eggs, sour cream, oil and vanilla. mix well. stir wet
ingredients into dry ingredients just until moistened. fill muffin
cups 2/3 full with batter. bake for 20 to 25 minutes or until
toothpick inserted in the center of a muffin comes out clean. makes
a dozen standard-size muffins.
Streusel-Topped Pumpkin Muffins
1-1/2 cups all-purpose flour
3/4 cup rolled oats
2 teaspoons baking powder
1-1/2 teaspoons finely shredded lemon peel
1-1/2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/8 teaspoon salt
1 beaten egg
3/4 cup milk
3/4 cup canned pumpkin
1/2 cup packed brown sugar
1/4 cup cooking oil
3/4 cup chopped dried figs or chopped pitted dates
Streusel Topping (see recipe below)
Lightly grease twelve 2-1/2-inch muffin cups; set aside. In a medium bowl, combine flour, oats, baking powder, lemon peel, cinnamon, baking soda, allspice, and salt. Make a well in center of flour mixture.
In another medium bowl, combine egg, milk, pumpkin, brown sugar, and oil. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in figs or dates.
Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle batter with Streusel Topping. Bake in a 400°F oven for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
Streusel Topping: Stir together 1/3 cup packed brown sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon ground cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse crumbs.
Back-To-School Master Muffin Mix
18 cups flour
5 cups sugar
2 1/4 cups buttermilk blend or non fat dry milk
6 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
3 tablespoons ground cinnamon
3 teaspoons ground nutmeg
Stir together well above ingredients, breaking up lumps.
Store in a large airtight container labeled with the date
and contents. Store in a cool, dry place.
Shelf life: 6 - 8 months.
Makes enough for about 5 batches of 24 muffins each.
To make 24 regular-sized muffins:
Preheat oven to 400°F. Grease muffin tins or use baking
cups.
In a large bowl, beat:
3 to 4 eggs
3 teaspoons vanilla
2 cups water
Up to 1 cup oil (adjust according to your tastes)
Stir in 5 1/2 cups of master muffin mix and any additional
ingredients (listed below), just until moistened. The batter
should be lumpy. Fill muffin tins 3/4 full. Bake for 18 to 20
minutes, or until muffins are golden brown.
Apple Muffins: Add 3 cups raw grated apples, 1 tsp. ground
cloves, 1 cup nuts or raisins, sprinkle with cinnamon and
sugar mixture before baking.
Banana Muffins: Add 2 mashed bananas & 1 cup walnuts
Blueberry Muffins: Add 2 cups fresh or frozen rinsed
blueberries
Carrot Muffins: Add 2 cups grated carrots, 1 cup raisins, AND
1 1/2 tsp. allspice.
Chocolate Chip Muffins: Add 1/2 cup sugar & 3 cups
chocolate chips
Eggnog Muffins: Add 2 cups eggnog (omit water from recipe).
Before baking, top with mixture of: 2 Tb. sugar, 1 tsp. nutmeg,
and 1/2 tsp. cinnamon.
Fruit Muffins: Add 2 cups dried diced fruit.
Gingerbread Muffins: Add 2 Tb. ground ginger, 1/2 cup
molasses, and 2 cups raisins.
Granola Muffins: Reduce muffin mix to 4 cups and add
1-1/2 cups granola. Top with additional granola before
baking.
Cream Cheese Muffins: Combine 2 (8 oz.) packages
cream cheese, 1/2 cup sugar, and 2 eggs. Drop this
mix by tablespoon onto top of muffins before baking.
Jam Muffins: Add 1-1/2 cups jam or preserves & 1 cup
chopped nuts.
Kisses Muffins: Add 1-1/2 cups cocoa & 1/2 cup sugar.
After filling muffin tins 3/4 full, drop one Hershey's Kiss
into the center of each muffin, pushing down slightly until
kiss is covered. Ice cooled muffins with confectioners
sugar and water glaze. Yum! My favorite!
Oatmeal Muffins: Reduce muffin mix to 4 cups and add
1 cup oats, use 4 eggs, and up to 2 cups raisins or
grated apples.
Peanut Butter Banana Muffins: Add 1 cup peanut butter,
1/2 cup chopped peanuts, and 3 mashed bananas.
Peanut Butter & Jelly Muffins: Add 1 cup peanut butter and
1/2 cup chopped peanuts. Drop 1 Tb. jam into each muffin
before baking.
Pumpkin Muffins: Add 2 cups solid pack pumpkin, 1 Tb.
pumpkin pie spice, 1/2 cup each chopped nuts and raisins.
Strawberry Muffins: Add 2 cups fresh or frozen strawberries,
chopped.
Toppings:
If you wish to make your muffins extra special, add one
of these toppings to the top of your muffins *before* baking.
Streusel Topping
Make enough for 24 muffins:
1 cup sugar
1 tsp. cinnamon
2/3 cup flour
Cut in 1/2 cup cold butter until mixture is crumbly.
Crunchy Topping
Makes enough for 24 muffins:
1 cup rolled oats
1 cup flour
1/2 cup brown sugar
2 tsp. ground cinnamon
Cut in 1/2 cup softened butter with fork or pastry cutter
until crumbly.
Carrot 'N' Spice Bran Muffins
2 c. bran cereal
1-1/4 c. flour
1-1/4 c. milk
1/2 c. brown sugar
1/3 c. oil
1/4 c. sugar
2 beaten eggs
2 tsp. baking powder
1-1/2 c. shred. carrot
1 tsp. baking soda
1/2 c. coconut
1.5 tsp. cinnamon
1/2 c. raisins
1/2 tsp. salt
In a large mixing bowl combine cereal, milk, oil, and eggs. Let stand 10 min. Stir in carrot, coconut, and raisins.
In another bowl combine flour, sugars, baking powder, baking soda, cinnamon, and salt. Add cereal mixture to flour mixture.
Stir just till combined. Grease muffin cups or line with paper bake cups; fill 2/3 full.
Bake in a 375° oven for 15-20 min. until toothpick inserted near center comes out clean.
Apple Streusel Muffins
Topping:
½ cup chopped walnuts
1/4 cup all-purpose flour
3 tbls. granulated sugar
2 tbl. butter at room temp.
½ tsp. ground cinnamon
Batter:
1-1/2 cup all-purpose flour
1- 2 cup granulated sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. allspice
1/4 tsp. baking soda
1/4 tsp.salt
2 large eggs
1 cup sour cream
1/4 cup(½ stick) melted butter
1 cup diced, unpeeled apple, preferably a tart apple such as a Granny Smith
Heat oven to 375°F. Grease muffin cups or use foil or paper baking cups.
Put streusel topping ingredients into a medium-size bowl. Mix with a fork, then crumble with fingers until mixture looks like chopped walnuts.
To make the muffin batter, thoroughly mix flour, sugar, baking powder. cinnamon., allspice baking soda and salt in a large bowl. Break eggs into another bowl. Add sour cream and melted butter, and whisk until well blended. Stir in diced apple.
Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened. Scoop batter into muffin cups. Top each muffin with about 2 tsp. of the streusel topping.
Bake 20 to 25 minutes or until browned. A toothpick inserted into the center should come clean. Remove from pans and let cool at least 1 hour before serving.
BEST BRAN MUFFINS
4 eggs
5 tsp. soda
1 qt. buttermilk
2 tsp. salt
5 C. flour
1 C. oil
3 C. sugar
1-15oz. box Raisin Bran
In large bowl beat eggs, oil & blend with buttermilk.
Mix in bran flakes and let set for 5 min.
Then, add flour, sugar, soda & salt.
Allow to set 24 hours.
Can be refrigerated for up to 6 weeks.
350° for 20-25 minutes.
LEMON AND GINGER MUFFINS
2 tbl. coarsely chopped. peeled fresh ginger root
1 or 2 lemons, well scrubbed and patted dry
½ cup (1 Stick) butter.. at room temperature
1 cup granulated sugar
2 large eggs
1 tsp. baking soda
1 cup plain yogurt or buttermilk
2 cups all purpose flour
1/4 cup freshly squeezed lemon juice
2 tbls. granulated sugar
Heat oven to 375°.
Grease muffin cups or use foil or paper baking cups
Finely chop the ginger.
Finely grate the lemon peel so you have 2 tablespoons.
In a large bowl, beat butter and the 1 cup sugar
with a wooden spoon or electric mixer until pale and fluffy.
Beat in eggs one at a time.
Add ginger and lemon peel.
Stir baking soda into yogurt or buttermilk;
it will start to bubble and rise up.
Fold flour into ginger mixture,
one third at a time alternating with the yogurt.
When all blended scoop into muffin cups.
Bake 18 to 20 minutes,
until lightly browned and springy to the touch.
While muffins bake,
mix lemon juice and the 2 tablespoons sugar
in a small dish until sugar dissolves.
When muffins are baked remove from oven
and let cool 3-5 minutes in pan.
Remove from pan and dip top and bottom
in the lemon juice and sugar mixture.
ROLLS AND BISCUITS
Easy Biscuits
2 ½ cups all-purpose flour
2 tablespoons baking powder
1 tablespoon granulated sugar
1 ½ teaspoon kosher salt
8 tablespoons cold unsalted butter, cubed
1 cup buttermilk
1 large egg
1 teaspoon flaky sea salt
Heat the oven to 425°F. In a large bowl, mix the flour, baking powder, sugar, and salt. Using a pastry blender, cut in cold butter until it resembles a course crumb. Gently fold in buttermilk and knead to incorporate.
Transfer the dough to a lightly floured work surface. Pat the dough into a 3/4-inch thick rectangle and fold the dough over onto itself a total of 5 or 6 times. Pat the dough out again into a rectangle and, using a biscuit cutter, cut out the biscuits making sure to cut straight down and up, instead of twisting the cutter as you are pulling it out of the dough (this will seal the edges of the dough, not allowing the layers of the biscuit to form or rise). Using a 2 ½-inch circle cutter, cut 7 to 8 biscuits.
Transfer biscuits to a parchment paper-lined baking sheet. Brush the tops of the biscuits with the egg and sprinkle with the sea salt. Bake until golden, about 15 minutes. Serve warm with butter. Source:Matty Matheson
Stuffed Bagel Balls
5 Freestyle Points
1 cup (5 oz) unbleached all purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt (use less if using table salt)
1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
4 tablespoons (4 ounces) 1/3 less fat cream cheese, cut into 8 cubes
1 egg white, beaten (whole egg works fine too)
(optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes)**
Preheat oven to 375°F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
In a medium bowl combine the flour, baking powder and salt and whisk well.
Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
Divide dough into 8 equal balls. Flatten each ball into circles, then place 1/2 tablespoon cream cheese on each. Cover the dough well and roll into a ball. Repeat with the remaining dough.
Top with egg wash and sprinkle with seasoning of your choice if desired.
Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before cutting.
**Toppings may add calories and points.
Easy Garlic Knots
olive oil spray
1 cup all purpose or white whole wheat flour
3/4 teaspoon kosher salt (less for table salt)
2 teaspoons baking powder
1 cup fat free Greek Yogurt, drained of any excess liquid (I like Fage)
2 teaspoons butter
3 cloves garlic, chopped
1 tbsp grated parmesan cheese
1 tablespoon finely chopped fresh parsley
Preheat oven to 375°F. Line a rimmed baking sheet with a silicone liner or Silpat.
In a large bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a spoon until incorporated. Then use your dry hands and knead about 15 times. If it’s too sticky you can add a little more flour. Roll into a ball.
Divide the dough into 8 equal pieces then roll each piece into worm like strips, about 9 inches long.
Tie each breadstick into a “knot-like” ball; place on the prepared baking sheet. Spray the top with olive oil.
Bake on the top third of the oven until golden about 18 minutes. Let them cool 5 minutes.
Meanwhile, in medium nonstick skillet melt the butter, add the garlic and cook until golden, 2 minutes.
Toss the knots in the skillet with the melted butter and garlic or use a brush to cover the knots with the garlic.
If the knots are too dry, give them another mist of olive oil. Sprinkle with parmesan cheese and chopped parsley. 2 Freestyle Points Source: Skinny Taste.com
Go-To Buttermilk Biscuits
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 tablespoons baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and frozen
1 cup buttermilk, plus more for brushing
Preheat oven to 425°F. Pulse the flour in a food processor with the baking powder, sugar and salt.
Add the butter and pulse until the butter is in pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
Turn out on to a floured surface and pat into a thick 8-by-8 inch square. Cut into sixteen 2-inch square biscuits. Arrange on an ungreased baking sheet, brush with buttermilk and bake until golden, 12 to 15 minutes.
Sweetly Cinnamon Crescent Rolls
1 tube crescent rolls
Filling:
5 Tbsp. butter
1/4 cup white sugar
2 1/2 tsp. cinnamon
Preheat oven to 375°F. Place rolls onto an ungreased cooking sheet. Using a bowl, mix together the filling ingredients. Evenly spread the cinnamon filling mixture into each roll. Bake for 10-12 minutes. Source:Recipe4Living
Super Simple Cinnamon Sugar Rolls
2 (8 oz.) cans crescent rolls
½ C. brown sugar
½ C. powdered sugar
2 T. cinnamon
½ stick butter, softened
Preheat oven to 375 degrees. Unroll crescent dough and press together perforated edges. In a large bowl, combine brown sugar, powdered sugar, cinnamon, and softened butter until creamy. Spread mixture over your two sheets of dough and roll up like jelly rolls. Cut each roll into 8 slices, place on a baking sheet, and bake for 15 minutes until golden. Serve with simple glaze or extra cinnamon sugar.
Quick Sticky Buns
2 1/2 tablespoons unsalted butter
1/2 cup (packed) golden brown sugar
2 tablespoons light corn syrup
2 teaspoons light fresh lemon juice
1/2 cup coarsely chopped pecans
1 (8 ounce) Bread Dough
3/4 teaspoon ground cinnamon
Preheat oven to 375°F. Butter 9 by 3-inch pan. Melt 2 1/2 tablespoons butter in small saucepan over low heat. Whisk in 1/4 cup sugar, corn syrup and lemon juice. Increase heat to medium and whisk until sugar melts and syrup boils. Pour syrup evenly over bottom of prepared pan. Sprinkle with pecans. Unroll dough on floured surface; press perforations together. Roll out dough to 8 by 12-inch rectangle. Sprinkle with 1/4 sugar and cinnamon. Starting at I short side, roll up dough jelly roll style. Cut crosswise into eight 1-inch-thick rounds. Arrange rounds in syrup in pan. Arrange dough slices cut side down in prepare dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes. Preheat oven to 350 degrees. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm. Source: Food Network
Orange Breakfast Rolls
1 large orange
1/3 cup honey
1 tablespoon vegetable oil
2 cups bread flour
1cup whole wheat flour
1 teaspoon salt
2 teaspoons bread machine yeast
FILLING
3/4 cup brown sugar
3/4 cup dried cranberries
1 teaspoon ground cardamom
Peel the zest from the orange, and place in a blender. Discard the white part of the peel. Discard any seeds. Cut the orange into chunks, and add to the blender. Blend for 30 seconds or so, a little chunky is fine.
Place
all of the dough ingredients in your machines fully assembled pan in the order specified by your
machines manufacturer. Select the dough cycle and press start. Adjust
consistency with orange juice or flour as needed to achieve a soft
pliable
dough. When dough cycle is complete divide dough into 2 pieces. Roll
each
piece out to a thickness of 1/4 inch. Sprinkle with one half of the
brown
sugar, cardamom, and dried cranberries. Roll up dough with goodies
inside,
and slice 1 to 2 inches thick. Place rolls on a baking sheet coated with non-stick spray. Allow to rise in a warm
spot for approximately 1 hour. Bake in a preheated 375°F oven for
20
to 25 minutes. Remove from pan, and place on wire rack. Serve warm. Source: Marla
Nonna's Lemon Ricotta Biscuits
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds
Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature. Recipe courtesy Giada De Laurentiis
Cheese-Garlic Biscuits
2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder
Heat oven to 450ºF.
Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
Sweet Potato Biscuits
1 cup mashed, cooked sweet potato*
1/4 cup sugar
1 beaten egg
1 tablespoon margarine or butter, melted
1 cup milk
3 cups self-rising flour
1 teaspoon baking powder
1/2 cup shortening
Combine mashed sweet potato, sugar, egg, and melted margarine or butter in a mixing bowl. Beat with a fork until smooth. Stir in milk. Set mixture aside.
Stir together self-rising flour and baking powder in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet-potato mixture and stir just until combined.
Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on a large baking sheet. ake in a 400° F oven for 15 to 20 minutes or until the biscuits are lightly browned. Makes 16 to 18 biscuits.
*NOTE: To make 1 cup mashed potatoes, peel 2 medium sweet potatoes (about 1 pound total). Cut into 1-1/2-inch chunks. Place in a large amount of boiling water. Simmer about 20 minutes or until very tender. Drain. Mash with a potato masher or beat with an electric mixer.
Make-Ahead Tip: Cook and mash the sweet potato in a bowl. Cover and chill up to 1 day ahead. Cool biscuits; place in an airtight freezer container or a plastic freezer bag. Seal, label, and freeze up to 1 month.
To reheat: Wrap frozen biscuits in foil. Bake in a 350°F oven for 10 to 15 minutes or until warm.
Source: Better Homes and Gardens
Easy-Bake Cheddar Biscuits
1 cup flour
2 tsp. Calumet Baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) butter, cut up
1 cup Kraft Shredded Cheddar Cheese
1/3 cup milk
1/2 cup (1/2 of 8-oz. tub) Philadelphia Chive & Onion Cream Cheese Spread
Preheat oven to 450°F. Mix flour, baking powder, cream of
tartar, sugar and salt in medium bowl. Cut in butter with pastry
blender or two knives until mixture resembles coarse crumbs. Stir
in Cheddar cheese. Add milk; stir until mixture forms soft dough.
Place on lightly floured surface; knead eight to 10 times or until
smooth. Pat out dough into 6-inch square. Cut into nine squares.
Place on ungreased baking sheet.
Bake 10 to 12 min. or until golden brown. Spread each split
warm biscuit with 2-1/2 tsp. of the cream cheese spread.
Figure Eight Rolls
1 (1-pound) loaf bread or pizza dough (fresh, or frozen and thawed)
Cooking spray
1/2 cup grated Parmesan
Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
Break dough into 8 equal pieces and roll each piece into a thick rope shape. Twist each 'rope' piece into a knot. Place balls on prepared baking sheet and spray with cooking spray. Sprinkle with Parmesan to coat surface. Bake 8 minutes, until golden brown.
HONEY SWEET POTATO BISCUITS
1 large sweet potato 2 cups flour 1 tbsp. baking powder
1/2 tsp. salt
1/4 cup butter or margarine
1 tbsp. orange zest
1 tbsp. lemon zest
1/3 cup honey
1/2 cup milk
Bake the sweet potato in a 450°F oven until tender.
Peel, mash and set aside. In a large bowl, combine the flour, baking powder and salt.
Cut in the shortening until it looks like small peas.
Add orange and lemon zest, mashed sweet potato and honey and mix well.
Add enough milk to make a soft but not sticky dough.
Turn out the dough onto a lightly floured surface and knead 3 or 4 times.
Pat the dough to 1 inch thickness and cut into 2-1/2 inch rounds,
using a biscuit cutter or the bottom of a juice glass.
Place on an ungreased baking sheet and bake in a 400°F oven
15 to 18 minutes, until lightly browned.
Makes 10 biscuits.
Pumpkin Soft Yeast Rolls
1/4 cup pumpkin puree
1 tsp vanilla extract
1 1/8 tsp dry active yeast (1/2 packet)
1 tbsp brown sugar
1/4 cup warm milk + 1/8 cup*
2 1/2 cups bread flour
1/8 cup butter, softened
1/2 tsp salt
1/2 tsp cider vinegar
1/8 tsp freshly ground nutmeg
1 egg, lightly beaten
Place ingredients in your machine according to manufacturer directions. Place on dough cycle. When dough is ready, place in a greased bowl and let rise in a draft-free area. Spray muffin tins with butter-flavored cooking spray. Cut dough into 12 pieces and roll into balls. Place 6 balls in each muffin tin. Spray tops and cover with sprayed plastic wrap. Let rise once more in a draft-free area. When pleasantly puffed up, bake in a preheated 375°F oven for 15 minutes. Let cool on a wire rack. Makes 12 rolls. * It took about 2 tbsp more liquid to make a soft dough.
Savory Ham and Cheese Biscuits
1 tbsp. vegetable oil
1/3 cup finely chopped onion
1/4 cup finely chopped red bell pepper
8 oz. chopped, cooked ham
1 1/2 cup flour
1/2 cup yellow cornmeal
1 tsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tps. cayenne pepper or black pepper
3 tbsp. chilled solid vegetable shortening
2 tbsp. chilled butter
2/3 cup shredded sharp Cheddar cheese
3/4 cup plus 2 tbsp. buttermilk
In a medium skillet, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, 4 minutes.
Add bell pepper; cook for 3 minutes. Stir in ham. Remove from heat. Preheat oven to 450°F. Grease 2 baking sheets.
In a large bowl, mix together flour, cornmeal, sugar, baking powder, baking soda and cayenne pepper. Using a pastry blender or 2 sharp knives, cut shortening into flour mixture until coarse crumbs form. Stir in ham mixture and cheese. Make a well in the center of flour mixture. Add buttermilk all at once to well, tossing with a fork until dry ingredients are just moistened and a dough forms.
On a floured surface, using a floured rolling pin, roll dough to a 3/4 inch thickness. Using a 2 inch round or fancy biscuit cutter, cut out biscuits. Gather trimmings, roll to a 3/4 inch thickness, and cut out more biscuits. Place biscuits, 1 inch apart, on prepared baking sheets.
Bake biscuits until golden, 12 to 15 minutes. Transfer baking sheets to wire racks to cool slightly.
SCONES
Maple Oat Nut Scones
2 3/4 cups all-purpose flour, plus more if needed for flouring
1/2 cup old-fashioned oats, ground in a food processor
1/3 cup granulated sugar
2 tablespoons baking powder
1/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into cubes
1/2 cup pecans, finely chopped, plus more for sprinkling
3/4 cup heavy cream, plus more if needed
1 teaspoon maple extract
1 large egg
Icing:
5 cups powdered sugar
1/4 cup whole milk
2 tablespoons unsalted butter, melted
2 tablespoons strong brewed coffee
2 teaspoons maple extract
For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper.
In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt. Stir to combine. Add the butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
Whisk together the cream, maple extract and egg in a small bowl. Pour into the flour mixture, stirring gently until it all comes together. (The mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 6- to 8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more).
Transfer to the prepared baking sheet and bake until poufy and set and just barely golden, 20 to 24 minutes. (They shouldn't have much color on them at all.) Allow to cool completely.
For the icing: Combine the powdered sugar, milk, butter, coffee and maple extract in a large bowl. Make sure the icing's thick but still pourable.
Drizzle a very generous amount of the icing onto each scone, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
The scones will keep nice and fresh for days in a plastic zipper bag.
Source:Pioneer Woman
Earl Grey Blackberry Scones with Lemon Glaze
Scones:
3 1/4 cups all-purpose flour — plus extra flour for kneading
1/3 cup granulated sugar
1.5 tablespoon earl grey tea, ground until fine
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup cold unsalted butter
1 large egg, lightly beaten
3/4 cup cold buttermilk
1 cup fresh blackberries
Extra buttermilk & granulated sugar to top scones before baking
Glaze:
1 cup powdered sugar
1.5 tablespoon lemon juice
1 tsp vanilla
Zest of 1 lemon
Preheat oven to 400° F. Move baking tray to upper 1/3 of the oven. Line a baking tray with parchment paper and set aside.
Grind 1 1/4 tbs earl grey tea in a small blender or with a mortar and pestle.
In a large mixing bowl, sift together flour, sugar, tea, baking powder, baking soda, and salt. Discard any pieces that don’t go through sieve with ease. Cut in butter using a pastry cutter or your fingers until the mixture is course and butter is pea-sized or smaller. Place dry mixture in the freezer or refrigerator for 5 minutes while you prepare the wet ingredients.
In a small mixing bowl, combine egg and buttermilk and beat lightly with a fork. Rinse and dry the blackberries.
Take the dry mixture out of the freezer or refrigerator. Mix wet and dry mixtures with a spoon until combined. Continue to combine with your hands until a soft dough is formed. Knead by folding the dough in half 3-5 times.
Add blackberries and continue to fold until blackberries are combined. The blackberries may get crushed a bit, that’s okay. Add more flour as needed. Don’t overwork.
Shape dough to a 1 inch thickness. Cut dough into 2 inch circles using a round pastry cutter or cut into 2 inch squares with a knife. Reshape excess dough, fold and re-cut.
Place scones onto your prepared baking tray. Place tray in the freezer for 5 minutes so that the butter can firm up again.
Brush scones with buttermilk and sprinkle with granulated sugar before placing in the oven. Bake for 16-20 minutes until tops are golden brown. Place scones on a metal rack with a piece of parchment paper underneath until scones are cool.
Prep the glaze. Mix powdered sugar, lemon juice, vanilla and lemon zest with a fork until smooth. Add extra lemon juice or powdered sugar as needed until you get the right consistency.
Drizzle glaze evenly onto the scones, allowing excess to drip onto the parchment paper. Let scones sit for 10-15 minutes until glaze sets.
Serve as soon as possible. Scones will keep about 2 days. You can freeze extra scones (wrap in saran wrap) and reheat later as needed.
Note: Makes 16 scones. Adapted from Joy the Baker. Keep all ingredients chilled until needed.
Maple Bacon Scones
Scones:
3 slices bacon
1 cup (120g) all-purpose flour
1 tablespoon (12g) sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold unsalted butter, diced
1/3 cup buttermilk
Maple Glaze:
1/4 cup (30g) powdered sugar
1 teaspoon milk
1/8 teaspoon maple extract
Scones
Preheat oven to 450°F and lightly grease your baking sheet.
Cook bacon until crisp, using your preferred method, and crumble or chop into ¼-inch pieces.
In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
Use a pastry cutter, two knives, or your fingers to cut cubed butter into flour mixture until no pieces larger than a pea remain. Stir in 2/3 of the bacon. Reserve 1/3 for topping.
Use a fork to work in buttermilk until a thick dough forms. Turn out on a well-floured surface and knead 4 or 5 times, until the dough comes together and can be formed into a ball.
Press ball out to about a 6-inch disk and use a knife or bench scraper to cut into quarters.
Transfer scones to prepared baking pan. Bake for 10 to 12 minutes until scones are just lightly golden.
Cool scones on the baking sheet for 10 minutes before glazing.
Glaze
Whisk together powdered sugar, milk, and maple extract until smooth and drizzle over scones.
Sprinkle reserved bacon pieces over the top of the scones.Servings 4
Source: https://bakingmischief.com
Jenny Hogan: https://www.facebook.com/SweetAsBakedGoods/
Caramel Apple Cinnamon Scones
2 cups all-purpose flour, plus more for hands and work surface
2 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/2 cup heavy cream
1 large Eggland's Best egg
1/2 cup packed light or dark brown sugar
1 teaspoon vanilla extract
1 heaping cup peeled and chopped Granny Smith apple
Optional:
1 Tablespoon cream and coarse sugar
1/2 cup store-bought or homemade caramel
sauce
Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, baking powder, cinnamon, and salt. Grate the frozen butter (I use a box grater; a food processor also work.
Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk the cream, egg, brown sugar, and vanilla together. Drizzle it over the flour mixture and then toss the
mixture together with a rubber spatula until everything appears moistened.
Slowly and gently fold in the chopped apple. Try your best to not overwork the dough at any point. Dough will be a little wet.
Work the dough into a ball with floured hands as best you can and transfer to a floured surface.
Press into a neat 8? disc and cut into 8 equal wedges with a very sharp knife.
Place scones at least 2 inches apart on the prepared baking sheet.
Brush scones with optional 1 Tbsp cream and sprinkle with coarse sugar. (Makes them shiny and gives a little extra crunch!)
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes before drizzling with caramel sauce.
Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in
the refrigerator and heat up to your liking before enjoying.
Dried Cherry-Lemon Scones
2 cups Gold Medal® all-purpose flour
1/4 cup sugar
2 teaspoons grated lemon peel
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup firm butter or margarine, cut into 8 pieces
1/3 to 1/2 cup buttermilk
1/2 cup dried cherries
About 1 tablespoon milk
Save $$$ on your favorite brands
1. 1 Heat oven to 425°F. In medium bowl, mix flour, sugar, lemon peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves side of bowl and forms a ball. Stir in cherries.
2. 2 On ungreased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Brush with milk. Sprinkle with additional sugar if desired.
3. 3 Bake 10 to 15 minutes or until light brown. Immediately remove from cookie sheet. Serve warm or cool.
Cream Scones with Currants
1 3/4 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon fine salt
6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated
2 teaspoons finely grated orange zest
1/4 cup dried currants
1 large egg
4 to 5 tablespoons heavy cream or half-and-half
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.
Cook's Note: For a richer, darker crust, brush the tops of the scones with heavy cream and sprinkle with sugar before baking. From Food Network Kitchens
Traditional Raisin Scones
3 cups all-purpose flour
1 tablespoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup, plus 2 tablespoons sugar
3 large eggs
1/3 cup buttermilk
1/2 cup raisins
Preheat the oven to 350 degrees F.
Sift together the flour and baking powder. In a separate bowl, beat the butter until creamy. Add the 1/4 cup sugar, beating until pale and fluffy. Add the eggs, 1 at a time, then add the flour mixture and the buttermilk. Sprinkle the raisins over the dough and gently fold them in. Using an ice-cream scoop, place mounds of dough on a baking sheet and sprinkle with the remaining sugar. Bake for 20 minutes. Serve the scones warm, with softened butter and preserves.courtesy Paula Deen
Go To Top
English Tea Scones
2-1/2cups all-purpose flour
2tablespoons sugar
4teaspoons baking powder
1/4teaspoon salt
1/3cup butter or margarine, cut into pieces
3/4cup whipping cream
2beaten eggs
1/2cup dried currants or snipped raisins
Milk
Sugar
1. In a medium mixing bowl stir together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add whipping cream, eggs, and currants or raisins all at once. Using a fork, stir just until moistened.
2. Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut dough into 16 squares.
3. Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with sugar. Bake in a 400 degree F. oven for 12 to 14 minutes or until golden. Remove scones from baking sheet and serve warm. Makes 16.
Make-Ahead Tip: Cool and place scones in freezer container or bag. Freeze up to 1 month. Reheat foil-wrapped scones in a 300 degree F. oven for 20 to 25 minutes for frozen scones or until thawed and heated. Source: Better Homes and Gardens
Gingerbread Scones
3-3/4cups all-purpose flour
1/2cup packed brown sugar
2tablespoons baking powder
2teaspoons ground ginger
1teaspoon ground cinnamon
1/2teaspoon salt
1/4teaspoon baking soda
1/4teaspoon ground cloves
1/4teaspoon ground nutmeg
3/4cup shortening
In a large bowl combine flour, brown sugar, baking powder, ginger, cinnamon, salt, soda, cloves, and nutmeg. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
For each gift, measure about 1-3/4 cups of the mixture into a self-sealing plastic bag or airtight container. Seal bags or containers. Include recipe directions for scones with each gift.
Recipe Directions: Pour gingerbread mix from gift bag or container into a medium bowl. Make a well in center of dry mixture. Combine 1 beaten egg, 2 tablespoons milk, and 1 tablespoon molasses; add to dry mixture. Stir just until moistened. Turn dough out onto lightly floured surface. Quickly knead dough by folding and pressing it gently for 10 to 12 strokes or until dough is almost smooth. Pat or lightly roll dough into a 6-inch circle. Cut into 6 wedges. Plae wedges 1 inch apart on an ungreased baking sheet. Brush with milk; sprinkle with coarse or granulated sugar. Bake in a 400 degree F oven for 10 to 12 minutes or until bottoms are brown. Serve warm. Makes 6 scones.
Make-Ahead Tip: Prepare Gingerbread Scones as directed through step 1. Stor in an airtight container up to 6 weeks at room temperature or in a freezer container up to 6 months in the frezer. (Or prepare scones as directed through step 3. Cool completely. Place in self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container. Seal, label, and freeze up to 3 months.)
To serve, using 1-3/4 cups of dry mixture for each recipe, prepare scones as directed in step 3. (Or thaw frozen scones in freezer bags or containers at room temperature.)Source: Better Homes and Gardens
Lemon-Filled Fresh Ginger Scones
2 cups Gold Medal® all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/3 cup firm butter or margarine
2/3 cup buttermilk
1 tablespoon grated gingerroot
1/2 cup lemon curd
Coarse or granulated sugar, if desired
Heat oven to 400°F. Lightly grease cookie sheet.
Mix flour, 1/4 cup sugar and the baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball.
Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or roll remaining dough into 7-inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Remove from cookie sheet to serving platter or dish; cut into wedges. Serve warm.
Blueberry-White Chocolate Chunk Scones
3 cups flour
1/2 cup plus 2 Tbsp. sugar, divided
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup (1-1/2 sticks) cold unsalted butter, cut into pieces
3/4 cup plus 2 Tbsp. buttermilk, divided
1 egg, lightly beaten
1 Tbsp. grated lemon peel
1 cup blueberries
1/2 pkg. White Chocolate chips
Preheat oven to 375°F.
Mix flour, 1/2 cup of the sugar, the baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup of the milk, the egg and lemon peel; stir just until mixture forms dough. Stir in blueberries and chocolate chunks.
Divide dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1 inch thick. Cut each round into 8 wedges. Place wedges on ungreased baking sheet. Brush tops with remaining 2 Tbsp. milk; sprinkle with remaining 2 Tbsp. sugar.
Bake 25 min. or until golden brown. Serve warm or at room temperature.
BASIC SCONES
2 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
4 tablespoons butter, cold
3/4-1 cup milk
Preheat oven to 425°F.
Lightly grease a baking sheet.
Combine flour, salt and baking powder.
Cut in the cold butter until mixture is the size of peas (or a bit larger).
Begin adding the milk a little at a time until dough holds together.
Don't be aggressive with this dough, it needs a gentle touch.
Roll out until about 1-2 inches thick,
try not to press to hard with the rolling pin.
Cut out and place on a baking sheet.
Bake about 12-18 minutes.
Place on a wire rack.
Best served warm.
makes 6-8
Scones stale quickly, so eat them all.
Now if you want a little something more
(although creamed teas are served with the basic scone)
try these variations.
Fruit Scones:
Add 3 ounces dried fruit and
2 tablespoons granulated sugar.
Cheese Scones: Add a cup of shredded cheddar cheese and
a pinch of black pepper.
Orange Glazed Blueberry Scones
2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh or frozen blueberries
Preheat oven to 400°F.
In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.
Orange Glaze:
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested
To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.
Papaya and Lime Scones
2-1/2 cups All-Purpose Flour
2 Tbsp Light Brown Sugar
1 Tbsp Baking Powder
1 tsp Salt
1/4 cup Canola Oil
1 cup Low-Fat Milk
1 large Egg
Lime Zest (finely grated 2 small limes)
½ cup dried Papaya (coarsely chopped)
Preheat oven to 425°F. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the canola oil with a fork until pea size crumbs form.
In a small bowl combine the milk, egg, lime zest, and papaya. Add to the flour mixture and stir with fork until blended. Dough will be sticky.
Turn out dough on generously floured board. Lightly form two balls and flatten into disks about 5-inches in diameter.
Do not over work the dough. Place disks on ungreased cookie sheet and cut into desired number of wedges.
Brush lightly with milk and bake for about 20 minutes.
Rosemary and Ham Scones
1 box biscuit mix (recommended: Jiffy)
3 tablespoons finely chopped rosemary, 4 small stems
1/2 cup cream
A couple pinches salt
3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
1 tablespoon orange zest
2 teaspoons sugar
Preheat oven to 375°F.
Mix together biscuit mix, rosemary, cream, salt, ham and orange zest.
Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet.
Sprinkle with a little sugar and bake.
Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
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