BREADS 26
Save time and NO mess...Bake Biscuits in muffin tins, instead of
rolling
them out.
CARROT BREAD
1-1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1-1/2 cups brown sugar, firmly packed
3 eggs
1/2 cup canned crushed pineapple with juice, drained
1/2 cup raisins
1 cup finely shredded carrots
1/2 cup chopped walnuts
Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar, and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients, stir again. Grease and flour a 9" square pan or four mini-loaf pans. Fill the pans 2/3 full with batter Bake at 350 for about 40 minutes (mini loaves take about 30 minutes). Yield one 9" square or four 3" x 6" mini loaves.
PINEAPPLE ZUCCHINI BREAD
3 eggs
1/2 cup oil
1/2 cup sour cream
1/2 cup sugar
1 and 1/2 cups brown sugar
2 tsp. vanilla
2 cups shredded zucchini
1 lg. (16 oz.) can crushed pineapple (drained)
2 cups white flour
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
3/4 tsp nutmeg
1 and 1/2 tsp. cinnamon
1/4 tsp ginger
1/8 test. ground cloves
1 or 2 cups chopped walnuts,
In large bowl beat eggs, oil, sour cream, vanilla and sugar. Stir in rest of ingredients and beat well (I use my large mixer on low.) Pour into 2 greased bread pans and bake 350 for 50 - 60 minutes or until toothpick comes out clean - be sure not to over-cook. This is a very moist, spicey, dense bread and delicious either for breakfast or just as a snack.
LEMONY ZUCCHINI BREAD
4 cups flour
1-1/2 cups sugar
1 package instant lemon pudding mix(3.4 ounces)
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 eggs
1-1/4 cups milk
1 cup vegetable oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups shredded zucchini
1/4 cup poppy seeds
2 teaspoons grated lemon peel
In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon peel.
Pour into two greased 9x5 in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely
Makes 2 loaves.
ZUCCHINI DILL MUFFINS
1 1/2 cups flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 tsp. fresh minced dill, OR 1/2 teaspoon dill weed
1/4 cup milk
1/2 cup butter -- melted
2 large eggs
2/3 cup ricotta cheese
1/2 cup shredded zucchini
Heat oven to 400°. Grease muffin tins or line with 12 baking
cups. Lightly spoon flour into measuring cup, level off. In
large bowl, combine flour, sugar, baking powder, salt, and
dill. Mix well. In medium bowl combine milk, butter, and eggs.
Stir in ricotta cheese and zucchini, beat well. Add to dry
ingredients, stirring until just moistened (batter will be
stiff).
Fill prepared muffin cups 2/3 full. Bake at 400° for 20-25
minutes or until golden brown. Remove from pan and serve
warm with lots of fresh butter!
BLUEBERRY-OAT MUFFINS
2/3 cup milk
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 egg
2 cups Original Bisquick® mix
1/2 cup quick-cooking oats
1 cup fresh or frozen blueberries
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
In large bowl, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Health Twist
Use Bisquick Heart Smart® mix. Substitute fat-free (skim) milk for the milk and 2 egg whites or 1/4 cup fat-free egg product for the egg.
Variation
For Cranberry-Oat Muffins, use fresh, frozen or dried cranberries instead of the blueberries.
PEACHES & CREAM BREAD
12 Rhodes rolls ,thawed and risen
1 8-oz pkg cream cheese
2 tbsp sugar
2 tsp flour
1 egg yolk
1/2 tsp vanilla
1 16-oz can slice peaches, drained and thinly sliced
TOPPING
1 c sour cream
3 1/2 tbsp sugar
1 tsp vanilla
Fresh peach slices, if desired
Press 6 rolls together and roll into a 10-inch circle. Placei n a 9-inch springform pan sprayed with non-stick cookign spray. Beat together cream cheese, 2 tbsp sugar, flour ,egg yold and 1/2 tsp vanilla. Spread evenly over dough. Arrange peaches evenly over cream cheese mixture. Press remainign 6 rolls together and roll to a 10-inch circle. Place over peaches. Cover with sprayed plastic wrap. Let rise until double. Remove wrap and bake at 350 degrees 15 minutes. With a sharp knife, make several slits in top layer. Bake an additional 15-20 minutes. Combine topping ingredients. Spread over baked bread and continue baking for 10 minutes. Cool completely and garnish with fresh peaches if desired.
MONKEY BREAD
Serve them with Alfredo sauce.
4 cans of Biscuits
Chopped Garlic (used at least a tbls.)
2 Sticks of butter
Parmesan Cheese
cubed Mozzarella cheese( 8 oz )
Brown garlic in teaspoon of butter. When browned lightly add the rest of the butter. Add about 1 cup of parm. more or less to your taste. Turn on low heat. Take one biscuit at a time, flatten in your palm a bit, form the biscuit around the cube of cheese then roll in butter mixture. Place in a well greased bunt pan. Stack the biscuits all around the pan. Careful your butter mixture will be warm! When all biscuits are done, pour the left over butter mixture over the biscuits. Bake to a golden brown at 325. 20 mins or so...Let them cool just a bit before serving.
BLUEBERRY MUFFIN TOPS
For batter
3/4 stick (6 tablespoons) unsalted butter
1/3 cup whole milk
1 whole large egg
1 large yolk
3/4 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (12 oz)
For topping
3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Special equipment: 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans
Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
BATTER
Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
Divide batter among 12 muffin cups, spreading evenly.
Make topping and bake muffins:
Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
CREAM CHEESE & CHOCOLATE MUFFIN TOPS
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup good quality cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vinegar
1 tablespoon vanilla
Directions
Preheat the oven to 375.
Combine the flour, sugar, cocoa, baking soda, and salt in a large bowl.
Mix the water, oil, vinegar, and vanilla together in a small bowl. Make a well in the dry material and add the water. Stir until just combined.
Grease and flour the muffin top pan. Place about 1/4 cup of batter in each cup. Dab on four separate rounded teaspoons of prepared filling (see below) close to the edge of each muffin.
Bake for 25 minutes or until done. Let the muffin tops sit in the pan for about 20 minutes before removing. Makes 10 muffin tops.
For the filling:
1 8-ounce package of cream cheese
1 large egg
1/2 cup granulated sugar
1 6-ounce package of pure dark (semisweet) chocolate chips
Beat together the cream cheese, egg, and sugar until smooth. Stir in the chocolate chips. Use as stated above.
CRANBERRY NUT ORANGE MUFFIN TOPS
1 1/4 cups all-purpose flour
3/4 cup rye flour, all-purpose flour, or whole wheat flour
3 tablespoons brown sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated orange peel
4 tablespoons cold butter
1/2 cup orange juice
1/2 cup buttermilk
1 teaspoon vanilla
2 large eggs
1 cup dried cranberries
1/2 cup walnut pieces
Preheat the oven to 375 degrees. Grease a muffin tops pan.
In a large bowl, stir together the flour, brown sugar, salt, baking powder, baking soda, and cinnamon. Stir in the grated orange peel.
Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform.
In another bowl, stir together the orange juice, buttermilk, vanilla extract, and eggs. Form a well in the dry ingredients and pour in the liquid mixture. Add the cranberries and nuts. Stir to combine. (Do not over-stir. Some lumps are acceptable.)
Spoon the batter into muffin tops tin. Place the muffin tops in the oven and bake for 15 to 16 minutes or until the tops are lightly browned. Remove the pan to a rack to cool. After five minutes, remove the muffin tops from the tin to completely cool on a baking rack for cooling.
MAGIC SWEET ROLLS
1/4 cup brown sugar
1 tablespoon flour
1 teaspoon (plus) cinnamon
1 - 8 ounce can crescent rolls
8 large marshmallows
2 tablespoons butter, melted
milk
sugar
Heat oven to 375 degrees F.
Place cookie sheet in oven.
Lightly grease 8 cups of a 12-cup muffin pan.
Combine sugar, flour and cinnamon, set aside.
Separate crescents. Roll marshmallow in butter and then into spice mixture.
Place in middle of crescent dough. Pull sides up and completely seal marshmallow inside. Place in prepared muffin cup. Repeat with rest of dough and marshmallow. Brush each roll with milk and sprinkle with sugar and cinnamon. Fill empty muffin cups half way with water.
Place muffin pan on cookie sheet and bake for 12 to 15 minutes until golden brown. Serve warm.
GREEN TOMATO SPICE LOAF
Makes: 3 Loaves
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon ginger
1 teaspoon allspice
1 cup vegetable oil
2 cups finely chopped green tomatoes
4 eggs
1-1/2 cups walnuts
2 teaspoons orange rind
1 teaspoon salt
2 cups brown sugar
Mix all the dry ingredients together (include sugar, walnuts, orange rind & spices) Beat eggs with vanilla. Add eggs & tomatoes to dry ingredients. Mix but do not beat. Pour into 3 medium greased loaf pans. Bake in 350F oven for 45 minutes.
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