BREADS 23
CRANBERRY SURPRISE MUFFINS
2 c flour
2 T sugar
3 tsp baking powder
1/2 tsp salt
2 eggs
1 c milk
1/4 c butter, melted
1 c jellied cranberry sauce
In a large bowl, mix flour, sugar, baking powder & salt. In another bowl, whisk the eggs, milk, & butter. Stir into dry ingred. just til moistened.
Fill 12 greased muffin cups 1/4 full. Drop a rounded tablespoon of cranberry sauce in each cup. Top with remaining batter. Bake 400 for 12-15 min. or til muffin tops spring back when touched. Cool 5 min. before removing from pan to cooling rack. They are best served the day they're made.
CRANBERRY-WALNUT BISCUITS
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1/2 cup chopped dried cranberries
1/2 cup chopped walnuts
2 tablespoons sugar
1. Heat oven to 450ºF.
2. Stir all ingredients until soft dough forms. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Serve warm.
MUFFIN GLORY CAKE
1 box Betty Crocker® cinnamon streusel muffin mix
1/2 cup chopped peeled apple
1/2 cup shredded carrot
1/2 cup chopped walnuts
1/2 cup flaked coconut
1/4 cup vegetable oil
2 eggs
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup powdered sugar
1 to 2 teaspoons water
Heat oven to 400°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. In medium bowl, stir together Muffin Mix, apple, carrot, walnuts and coconut. In small bowl, stir together oil, eggs and pineapple; stir into muffin mixture. Spread in pan. Sprinkle with Streusel (from Muffin Mix).
Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
In small bowl, mix powdered sugar and enough of the 1 to 2 teaspoons water until smooth and thin enough to drizzle. Drizzle over warm cake.
PUMPKIN BREAD ~ Denise
5 Cups flour
4Cups sugar
2 tsp. baking soda
2 tsp.pumpkin pie spice
4 eggs
1 Cup vegetable oil
1 Large can pumpkin
2 Cups nuts (optional)
Preheat oven to 350 degrees. In a large bowl, mix together oil, sugar and eggs. In another bowl, mix together flour and baking soda. Alternately, add flour and pumpkin to egg mixture. Add nuts. Pour into 2 greased loaf pans. Bake for 1 hour.
NOTE
When I made mine, it made 3 loaves, and they were the regular size pans, so I guess it depends on how big your pans are.
HAWAIIAN BREAD
Mash 1 overripe banana in a 1 cup measuring cup. Finish filling with crushed pineapple.
1 egg
1/4 cup milk
4 tbsp margarine
1 tsp coconut extract
1/2 tsp salt
1/3 cup sugar
1/2 cup potato flakes
3 cups bread flour
1 1/2 tsp quick yeast
Bake in bread machine on light.
CHERRY BLOSSOMS ~ Denise
2/3 cup sifted confectioners' sugar
1/4 cup milk
1 cup dried tart cherries, divided
1/4 cup coarsely chopped pecans
1 loaf (14 to 16 ounces) frozen white bread dough, thawed
2 Tbs butter or margarine, melted
1/4 cup brown sugar
1 1/2 tsp ground cinnamon
In a small mixing bowl, combine confectioners' sugar and milk; mix well. Pour mixture into a 9-inch deep-dish pie pan. Sprinkle 1/2 cup of the cherries and pecans evenly over sugar mixture.
On a lightly floured surface, roll bread dough into a 12x8-inch rectangle; brush with melted butter. In a small mixing bowl, combine brown sugar and cinnamon; sprinkle over dough. Top with remaining 1/2 cup cherries. Roll up rectangle, jelly-roll style, starting from a long side; pinch to seal edges.
With a sharp knife, cut roll into 12 slices. Place slices, cut-side down, on top of mixture in pan. Let rise, covered, in a warm place 30 minutes, or until nearly double. (Or, cover with waxed paper, then with plastic wrap. Refrigerate 2 to 24 hours. Before baking, let chilled rolls stand, covered, 20 minutes at room temperature.)
Bake, uncovered, in a preheated 375-degree oven 20 to 25 minutes for unchilled rolls and 25 to 30 minutes for chilled rolls, or until golden brown. If necessary, cover rolls with foil the last 10 minutes to prevent overbrowning. Let cool in pan 1 to 2 minutes. Invert onto a serving platter. Serve warm. Servings: 8 Yield: 12
COFFEE CAN PUMPKIN BREAD
4 eggs
2 (16 oz.) cans pumpkin
2/3 c. cold water
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
3 c. sugar
2 1/2 c. flour
1 c. salad oil
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
Beat eggs, add sugar, beat well. Add pumpkin, water, oil and beat. Add dry ingredients which have been sifted together. Fill 1 pound coffee can 3/4 full. Bake at 325 degrees for 1 1/2 hours or until top springs to touch. Can be frozen IN THE CAN
CREAM of WHEAT CORNBREAD
1 1⁄4 c uncooked cream of wheat
2 t baking powder
1⁄4 t baking soda
1⁄4 t salt
1⁄3 c brown sugar
1⁄8 c vegetable oil
1 egg
1⁄4 c sour cream
1⁄2 c Milk
zest of 1 lime
1 t vanilla extract
1. Set oven to 350 degrees F.
2. Combine cream of wheat, baking powder, baking soda, and salt. Set aside.
3. Using an electric mixer or whisk, cream together sugar, oil, and sour cream until sugar has dissolved and the mixture looks slightly fluffy, about 5 minutes.
4. Whisk in the egg and slowly add milk while continuing to whisk. Mix in vanilla and lime zest.
5. Using a hand held whisk, incorporate dry ingredients to wet ingredients in three installments. Do not over mix; mix just to the point where each installment of dry ingredients totally mixes into the wet ones.
6. Pour into a well greased 8" cake pan and bake for 25 to 30 minutes until golden brown and edges begin to pull away from the sides of the pan. Place pan on wire rack and cook for 5 minutes before removing bread.
CREAM of WHEAT CORNBREAD~2
1 cup uncooked cream of wheat
1 cup self rising flour
1 cup buttermilk
1/4 cup oil
4 tsps baking powder
1/2 tsp salt
2 2ggs
Combine all, mix well. Pour inio an iron skillet. Bake at 450 until brown. This makes a lot and I halve it and use a small 8 inch skillet,
WHIPPED CREAM BISCUITS
1 cup flour
1 cup cake flour
1 Tbls. sugar
1 Tbls. baking powder
3/4 tesp. salt
1 1/3 cups cold heavy cream
1. Heat the oven to 400° and get out a large, light-colored baking sheet. (Don't use a dark or nonstick sheet, or the biscuit bottoms will burn.)
2. Sift the flours, sugar, baking powder, and salt into a large mixing bowl. Set aside. Using an electric mixer, beat the heavy cream in a medium-size bowl until it thickens, but not enough to hold soft peaks. Make a well in the dry ingredients, then pour in the cream. With a wooden spoon, stir briskly just until the dough coheres.
3. Place the dough onto a lightly floured work surface. With floured hands, knead the dough 3 or 4 times, then pat 3/4 to 1 inch thick.
4. Using a 2-inch biscuit cutter, cut the dough into rounds and transfer them to the baking sheet, leaving room between them. Gather the dough scraps and cut them into rounds as well.
5. Bake the biscuits until light golden brown, about 15 to 17 minutes. Transfer the biscuits to a cloth-lined basket and serve as soon as possible.
Makes about 12 to 14 biscuits.
ORANGE CREAM CHEESE
1 (8 oz) pkg cream cheese, softened
3 tablespoons sugar
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1 to 2 teaspoons milk (as needed)
In a medium bowl, combine cream cheese, the remaining 3 tablespoons sugar, vanilla, and orange peel. Stir until smooth. Stir in 1 to 2 teaspoons milk to make spreading consistency.
SPICED CREAM CHEESE
1 (8-ounce) package cream cheese, softened to room temperature
1/2 cup chopped walnuts, toasted
about 1/4 cup sweetener (any works fine, and adjust to taste)
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Stir together ingredients and serve.
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