PINEAPPLE GLAZED BANANA BLUEBERRY MUFFINS
1-3/4 cups all-purpose flour
1/3 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup mashed ripe banana
1/2 cup milk
1/4 cup butter, melted
1 slightly beaten egg
1 tsp. vanilla
3/4 cup fresh blueberries
1/4 cup pineapple jam
Pineapple jam (optional)
Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffincups; set aside.
In a large bowl combine flour, brown sugar, baking powder, cinnamon, salt. Make a well in center of flour mixture; set aside.
In a medium bowl combine banana, milk, melted butter, egg, and vanilla. Add banana mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
Spoon batter into prepared muffin cups, filling each about 3/4 full. Spoon 1 teaspoon pineapple jam in batter in each muffin cup. Bake 15 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm with additional pineapple jam, if desired. Makes 12 muffins.
CRANBERRY-ORANGE LOAF
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon finely shredded orange peel
2 eggs
1/2 cup milk
1/2 cup butter, melted
3/4 cup coarsely chopped cranberries
3/4 cup chopped pistachios or walnuts, toasted
1/2 cup chopped dried figs and/or dried apricots
Orange Butter (optional)
Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder, and salt. Stir in orange peel. Make a well in center of flour mixture; set aside.
In a medium bowl, beat eggs with a fork; stir in milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries, nuts, and figs and/or apricots.
Spoon batter into prepared pan; spread evenly. Bake for 65 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover with foil for the last 15 minutes of baking.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, serve with Orange Butter. Makes 1 loaf (14 servings)
ORANGE BUTTER
1/3 cup butter, softened;
1 tablespoon powdered sugar;
1 teaspoon finely shredded orange peel
In a small bowl, stir together until combined. Makes about 1/3 cup.
CHRISTMAS MONKEY BREAD
3-1/4 to 3-1/2 cups all-purpose flour
1 package active dry yeast
1/4 cup milk
1/4 cup butter
2 tablespoons sugar
2 tablespoons light-colored corn syrup
1/2 teaspoon salt
2 small ripe bananas, mashed (3/4 cup)
1 egg
2/3 cup chopped pecans
1 cup sugar
3/4 teaspoon ground cinnamon
1/3 cup butter or margarine, melted
1/2 cup caramel ice-cream topping
2 tablespoons maple-flavored syrup
In a large mixing bowl stir together 1 cup of the flour and the yeast. In a small saucepan heat and stir milk, the 1/4 cup butter, the 2 tablespoons sugar, corn syrup, and salt just until warm (120 degree F to 130 degree F), and butter almost melts. Add milk mixture to dry mixture. Stir in banana and egg.
Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Place in a greased bowl; turn once. Cover; let rise until double (about 1 hour).
Generously grease ten 3-1/4-inch (jumbo) muffin cups or one 10-inch fluted tube pan. Sprinkle about half of the pecans in the bottoms of the 10 cups (about 1 teaspoon per muffin cup) or in the bottom of the tube pan; set aside. Stir together the 1 cup sugar and cinnamon; set aside.
Preheat oven to 350 degree F. Punch dough down. Turn dough out onto a lightly floured surface. Roll out dough from center to edges, forming a 10x6-inch rectangle; cut rectangle into sixty 1-inch pieces. Gently pull each portion of dough into a ball, tucking edges beneath. Roll each ball in the 1/3 cup melted butter, then roll in cinnamon-sugar mixture. Arrange 6 balls in each prepared muffin cup, smooth side down, or all the balls in prepared tube pan, stacking gently. Cover; let rise in a warm place until nearly double in size (for 30 to 40 minutes).
Sprinkle remaining pecans on top. Stir together caramel topping and maple-flavored syrup; drizzle on top.
Bake individual breads in muffin cups for 25 to 30 minutes or until dough is light brown. Or, for whole loaf in fluted tube pan, bake 35 minutes or until bread is golden brown and sounds hollow when you tap the top with your fingers.
Let stand for 1 minute. (If breads stand for more than 1 minute, the loaves will be difficult to remove from the muffin cups or tube pan.) Invert onto individual plates or a serving platter. Spoon any topping and nuts remaining in the cups or pan onto rolls or loaf. Cool 15 minutes. Serve warm. Makes 10 servings
CHOCOLATE CHERRY BANANA BREAD
1-1/2 cups all-purpose flour
2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, beaten
1/4 cup fat-free dairy sour cream
1/4 cup fat-free milk
2 teaspoons cooking oil
1 teaspoon vanilla
2/3 cup mashed banana (about 2 medium bananas)
8 maraschino cherries, drained and chopped
1/4 cup chopped walnuts
2 tablespoons miniature semisweet chocolate pieces
Preheat oven to 350 degree F. Lightly coat the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda. Make a well in center of flour mixture; set aside. In a medium bowl, combine sour cream, milk, egg, and oil. Stir in mashed banana and vanilla.
Add sour cream mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in chopped cherries, walnuts, and chocolate chips.
Spoon batter into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Makes 16 slices.
*Sugar Substitutes: Choose from Splenda Sugar Blend or Baking or Equal Sugar Lite. Follow the package directions to use the amount equivalent to 2/3 cup sugar.
SPIRAL APPLE DUMPLINGS
2 cups granulated sugar
2 cups water
1/4 cup margarine or butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
2/3 cup milk
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
3 cups shredded, peeled cooking apples (3 to 4 medium),
For sauce, in a large saucepan, combine 2 cups sugar, the water, margarine, 1/4 teaspoon cinnamon, and nutmeg. Bring to boiling and boil for 5 minutes; set aside (should have about 2 cups sauce).
For dough, in a large mixing bowl, combine flour, baking powder, and salt. Using a pastry blender, cut in shortening until pea-size. Make well in center. Add milk all at once. Stir just until moistened. Knead dough on a lightly floured surface 10 to 12 strokes or until nearly smooth. Roll out to 12x10-inch rectangle.
FILLING
combine 1/4 cup sugar and 1/2 teaspoon cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral, starting from a long side. Pinch seam to seal. Cut into twelve 1-inch-thick pieces. Place in 13x9x2-inch baking pan. Pour sauce over dumplings. Bake in a 350 degree F oven about 50 minutes or until golden. Makes 12 servings.
CITRUS BREAKFAST CAKE
3 cups all-purpose flour
1-1/2 cups granulated sugar
3/4 cup packed brown sugar
3 Tbsp. finely shredded orange peel
4 tsp. finely shredded lemon peel
4 tsp. snipped fresh rosemary
1-1/2 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 cup buttermilk
3/4 cup butter, melted
1 cup powdered sugar
3 to 4 tsp. orange juice
2 Tbsp. toasted pine nuts or slivered almonds, chopped
Preheat oven to 350 degrees F. Lightly coat a 10-inch fluted tube pan with cooking spray; set aside. In a large bowl combine flour, granulated sugar, brown sugar, orange peel, lemon peel, snipped rosemary, baking soda, and salt.
In a medium bowl combine eggs, buttermilk, and butter. Add to flour mixture and stir just until combined. Spoon batter into prepared pan. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in pan on wire rack for 15 minutes. Invert onto a serving platter. In a small bowl combine powdered sugar and enough orange juice to make a drizzling consistency. Drizzle over warm cake. Sprinkle with nuts. Serve warm. If desired, top with rosemary sprigs. Makes 12 servings.
BELL PEPPER MUFFINS
1/4 cup each chopped green pepper, sweet yellow pepper and sweet red pepper
2 tablespoons butter
2 cups all-purpose flour
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried basil
1 egg
1/4 cup egg substitute
1 cup fat-free milk
In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Combine the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers.
Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
LEMON BREAD - Mom's
for topping
1 Lemon
1/2 c sugar(to add to lemon juice)
ingredients
1 1/2 cups flour
1 cups sugar
1 tsp baking powder
1/4 teaspoon salt
6 T shortening
1 tsp lemon flavoring
2 eggs
1/2 c milk
1/2 c nuts
rind of 1 lemon, grated
squeeze lemon, add 1/2 c sugar, set aside.
Mix bread ngredients together, add lemon rind and nuts, put in loaf pan, bake 350º 1 hr.
TOPPING
after bread is done, poke holes in top of loaf while still hot. Pour lemon and sugar mix over top
SQUASH BREAD
To warm: Wrap thick slices in a paper towel and microwave for 15 to 20 seconds on high.
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine
1 cup sugar
1/2 cup honey
1 egg plus 1 egg white
1 1/4 cup pureed cooked winter squash
On a plate, sift together first six ingredients. Set aside.In a large bowl, mix oil, sugar and honey together until light and fluffy.
Beat in egg and egg white. Add squash puree and beat until smooth.
Fold in dry ingredients. Turn into a greased 9x5 inch loaf pan.
Bake until golden brown and a wooden skewer inserted in the center comes out clean, about one hour. Remove from the oven, let stand in pan 10 minutes. Turn out onto a wire cooling rack or cake plate to cool. Sprinkle with powdered sugar.
VARIATION:
Squash Bread with Nut Topping
2 tablespoons melted butter or margarine
1/2 cup finely chopped pecans or walnuts
Powdered sugar for dusting (optional)
After Step 4, pour melted butter over the top and sprinkle with chopped nuts. Bake as directed above. Cool and dust with powdered sugar.
BUTTERNUT SQUASH BREAD
1 1/2 C. Mashed Butternut Squash
1 C. Sugar
3 tsp. double acting baking powder
1/2 c. brown sugar
2 c. flour
2 eggs
1 tsp. salt
1 tsp. Cinnamon
1/2 tsp. nutmeg
nuts optional
Set oven to 350 degrees, and grease a 9 x 5 loaf pan.
In a large bowl mix, flour, baking powder, salt, and sugar, mix together and set aside. Add brown sugar, cinnamon and nutmeg to squash and mix together. Make a well in the center of your dry ingredients and add, two eggs, and all of the squash mixture. Add nuts now if you are using them, mix well making sure that it all gets combined.
Pour finished mixture into loaf pan, and bake for 1 hour. Remove from oven and set on wire rack to cool.
