BREADS
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 degrees 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
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
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
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.
Bake 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.
Nutritional facts per serving:
calories: 182, total fat: 8g, saturated fat: 2g, cholesterol: 14mg, sodium: 341mg, carbohydrate: 24g, fiber: 3g, protein: 3g, vitamin A: 26%, vitamin C: 4%, calcium: 10%, iron: 7%
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
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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