BREADS 28
Save time and NO mess...Bake Biscuits in muffin tins, instead of
rolling
them out.
ZUCCHINI - GRAHAM BREAD
3 eggs
1 c. sugar
2/3 c. vegetable oil
1 tbsp. vanilla
2 c. shredded, packed zucchini (about 2 medium)
1 2/3 c. graham cracker crumbs
1 1/2 c. flour
1 tbsp. plus 1 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. baking powder
1 c. chopped walnuts
Preheat oven to 325 degrees. Grease and flour 2 loaf pans. Beat eggs slightly in a large bowl. Mix sugar, oil and vanilla. Stir in zucchini. Gradually mix in graham crumbs, flour, cinnamon, baking soda and baking powder. Stir in the walnuts. Pour into pans. Bake until wooden toothpicks inserted in the center come out clean, 50 - 60 minutes. Cool 10 minutes. Remove from pans. Cool completely before slicing. Store in refrigerator. Makes 2 (9-8 1/2 inch) loaves. Freezes well.
APPLE GINGERBREAD MUFFINS
1/4 cup canola oil
1/2 cup applesauce
1 egg
3/4 cup molasses
1 cup hot water
2-1/2 cups whole meal flour ( or use whole wheat)
1 teaspoon cinnamon
1 teaspoon ginger
1-1/2 teaspoons baking soda
3 medium apples, cored, unpeeled, chopped in the food processor
Preheat the oven to 375 degrees. Grease or spray 36 mini-muffin tins.
In a small bowl, beat together the canola oil, applesauce, egg, and molasses. Set aside. In a large bowl, stir together the whole meal flour, cinnamon, ginger, and baking soda. Fold in the chopped apples. Mix in the molasses mixture, then stir in the one cup of hot water.
Bake in 375 degree oven until a toothpick comes out clean, about 15-20 minutes. Let cool on a rack for a few minutes, then remove from the muffin tin.
ZUCCHINI MUFFINS W/CINNAMON CRUMB TOPPING
Dry ingredients:
2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1/4 cup raisins
1/4 cup chopped walnuts (optional)
Wet ingredients:
1 1/2 teaspoons Ener-G egg replacer
2 tablespoons water
1 1/4 cup shredded zucchini, packed
1 tablespoon lemon zest
1 teaspoon lemon juice
1 tablespoon agave nectar (or other liquid sweetener)
1 1/4 cups fat-free soymilk or other non-dairy milk
Optional Cinnamon Crumb Topping:
1 teaspoon margarine
1/2 tablespoon demerara sugar
1/2 tablespoon flour
1/4 teaspoon cinnamon
(Use a fork to combine until crumbly.)
Preheat oven to 400 F. Line a muffin pan with paper or silicone liners or spray well with non-stick spray.
In a large mixing bowl, combine the dry ingredients. In a medium bowl, whisk the Ener-G egg replacer powder with the water until foamy. Add the remaining wet ingredients and stir to combine.
Add the wet ingredients to the dry and stir just until combined. Do not over-stir. Batter will be very heavy. Spoon into muffin cups, dividing batter equally among the cups. Sprinkle the center of each muffin with a little Cinnamon Crumb Topping, if desired, and bake until a toothpick comes out clean, about 20 minutes.
GRAHAM FLOUR BANANA BREAD
1/3 cup shortening(do NOT use butter in this recipe)
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1 cup graham flour
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup mashed ripe bananas
1 cup or more of chopped walnuts
Preheat oven to 350 F
In a large bowl cream together the shortening and sugars. Add the eggs and beat well. Sift together the flours, baking soda, salt, baking powder and add to creamed mixture. Stir until mixed. Stir in bananas and walnuts.
Pour into well greased(and lightly floured) 9X5X3¡È pan. Bake for about 50 minutes or until done.
CREAM CHEESE BANANA BREAD
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 (8-ounce) package cream cheese, softened
2 cups granulated sugar
2 eggs, beaten
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease and flour two 8 x 4-inch loaf pans, or line bottoms of pans with parchment paper and spray paper with nonstick cooking spray.
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until combined.
Combine flour, baking powder, baking soda and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick or wooden skewer inserted in the center comes out clean and sides pull away from the pan. If necessary, place aluminum foil over breads the last 15 minutes of baking to prevent over-browning.
Cool bread in pans on wire racks for 20 minutes. Remove from pans (and if you used parchment paper to line pans, remove paper) and cool breads completely on wire racks before slicing.
CREAM CHEESE BANANA BREAD 2
1 (8 oz.) pkg. cream cheese
1 c. sugar
1/4 c. butter
1 c. mashed bananas
2 eggs
2 1/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. chopped nuts
Preheat oven to 350 degrees. Combine cream cheese, sugar and butter mixing well. Blend in bananas and eggs. Add remaining ingredients; mix well until moistened. Pour in greased and floured 9x5 loaf pan. Bake 1 hour 10 minutes or until wooden pick comes out clean.
BLUEBERRY MONKEY BREAD
2/3 C sugar
1 T cinnamon
4 (10 oz) refrigerated buttermilk biscuit dough
1 C frozen or fresh blueberries
2/3 C sugar
10 T margarine
1 tsp vanilla
1 C blueberries
Preheat oven to 350 degrees. Thoroughly grease a 10x4 inch tube pan. Mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about ¨ù of the biscuit pieces and blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries. In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, and then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan. Bake for 65 minutes or until done. Lift or turn out onto a cake plate.
SUNFLOWER BREAD
1 3/4 C unsifted all-purpose flour
2/3 C sugar
1 t cinnamon
1/8 t nutmeg
3/4 t baking powder
1/2 baking soda
1/2 t salt
3/4 C unsalted sunflower kernels
1/2 C golden raisins
3 t lemon zest
1/2 C sunflower oil
2 eggs
1 1/2 t vanilla
2 C shredded zucchini
Preheat oven to 350. Grease & flour loaf pan. Mix flour,sugar,spices,baking soda,salt. Mix in sunflower seeds, raisins & lemon zest. Blend oil, eggs & vanilla in small bowl add zucchini. Stir into dry ingredients. Spead into pan. Garnish with sunlower seeds. Bake 55-60 minutes. Coll in pan 10 min. Cool on rack. Wrap & store overnight before slicing.
BANANA SPLIT BROWNIE PIZZA
1 (20-ounce) box fudge brownie mix
(recommended: Duncan Hines Chewy Fudge Brownie Mix)
1 (8-ounce) package cream cheese, softened
1 (8-ounce) can crushed pineapple, drained, juice reserved
2 tablespoons sugar
2 bananas, sliced and tossed in lemon juice to prevent browning
1 cup fresh strawberries, sliced
1 cup chopped nuts
Chocolate ice cream topping or chocolate syrup, for drizzling
Preheat oven to 350 degrees F.
Grease a 15-inch pizza pan. Prepare the brownie mix according to box directions. Pour into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of or save the juice for another use. Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate ice cream topping. Refrigerate. To serve, slice as you would a pizza
CAKE MIX CINNAMON ROLLS
1 box of Yellow cake mix
5 cups flour
2 pkges yeast
2-1/2 cups warm water (between 110 and 120 degrees)
1 beaten egg
Mix dry ingredients together. Dissolve yeast in water. Add yeast mixture to dry ingredients. Add egg, Mix well. Set aside to rise till double in size about 2 hrs. Punch down. Knead on floured board and roll our dough for cinnamon rolls. Spread dough with softened butter and sprinkle with sugar and cinnamon (to taste). Roll up dough for rolls and cut into 2 inch pieces. Place in greased pans and allow to rise till double in size. Bake in 400 degree oven for 15 minutes. Spread with icing.
MOIST BANANA NUT MUFFIN TOPS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
3 medium very, very ripe bananas, peeled
3/4 cup firmly packed light brown sugar
1/3 cup canola or corn oil
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup coarsely chopped walnuts* (see Variation below)
Position an oven rack on the middle shelf of oven. Preheat oven to 375 degrees F (190 C). Lightly grease and flour 10 muffin top cups.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk until well blended. In a large bowl, combine the bananas, brown sugar, oil, eggs, and vanilla. Beat with an electric mixer (stand mixer fitted with the paddle attachemnt or handheld mixer) on medium speed until well blended with only small bits of banana visible. Pour in the dry ingredients and gently stir with a rubber spatula just until blended. If using nuts, add them when the flour is almost blended and stir to incorporate.
Scoop the batter into the prepared muffin top pan, dividing batter evenly. They will be almost full. Gently tap the pan on the countertop to settle the batter. Bake until the tops are golden brown and a toothpick or a cake tester inserted in the center of 1 muffin top comes out clean, about 11 minutes. Transfer the pan to a wire rack to cool for 5 minutes, and then carefully remove the muffin tops from the pan and set them on the rack to cool. Serve warm or at room temperature.
Makes 10 muffin tops.
Variation:
You may substitute an equal amount of semisweet mini chocolate chips (1/2 cup/3 ounces/85 grams) for the chopped walnuts in this recipe, if desired. The tasty combination of banana and chocolate is wonderful.
ORANGE GLAZED CRANBERRY PUMPKIN BREAD
3-1/2 c. flour
2 tsp. baking soda
3/4 tsp. salt
1 (16 oz.) can whole berry cranberries
2/3 c. Wesson oil
1 2/3 c. sugar
2 tsp. pumpkin pie spice
1 tsp. baking powder
1 (16 oz.) can solid pack pumpkin
4 eggs
In large bowl, mix dry ingredients.
In second bowl, stir all remaining ingredients until well
moistened. Add contents of bowls and mix well.
Pour into 2 loaf pans (greased).
Bake at 350 degrees for 60 minutes
or until tests done. Cool on wire racks.
GLAZE
Mix 1 cup powdered sugar,
1/4 cup undiluted orange juice concentrate
1/8 teaspoon allspice.
Drizzle over cool breads.
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