Save time and NO mess...Bake Biscuits in muffin tins, instead of
rolling
them out.
BAKED BROWN BREAD
Makes 1 cylindrical loaf
The cornmeal in this light-brown bread gives it an unusual "crunch." Serve cold with cream cheese.
1 cup raisins
2 cups buttermilk
3/4 cup molasses
1/4 cup melted shortening
1 cup graham flour
1 cup white flour
1 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350 degrees F. Grease a 1-pound-size coffee can. Combine raisins, buttermilk, molasses, and shortening. Sift together dry ingredients; add to raisin/buttermilk mixture and stir until well blended. Pour into greased can and bake 1 hour. Cool 10 minutes, then remove loaf from can to finish cooling.
ZUCCHINI FRUITCOCKTAIL BREAD
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups chopped peeled zucchini
1 can (17 ounces) fruit cocktail, drained
3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1 cup chopped walnuts
In a large mixing bowl, beat eggs. Add sugar, oil and vanilla; beat well. Stir in zucchini and fruit cocktail. Combine dry ingredients; stir into zucchini mixture. Stir in nuts. Pour into two greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 325° for 60-70 minutes or until bread tests done. Cool 10 minutes before removing from pans to a wire rack. Yield: 2 loaves
GREEN TOMATO BREAD
1 cup oil
3 eggs,
2 cups sugar
2 teaspoons vanilla
2 cups ground green tomatoes
3 cups flour
1 teaspoon soda
1 teaspoon salt
1/4 teaspoon cloves
1/2 teaspoon baking powder
1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
nuts or raisins (optional)
Stir together
first five ingredients. Sift remaining ingredients, and add to liquid.
Pour into two well oiled loaf pans. (Pans can be lined with wax paper.)
Bake at 325 for about one hour.
NOTE:
Above spices can be replaced
with 2 1/2 teaspoons pumpkin pie spice.
Apples or crushed pineapple
can be substituted for 1/2; cup tomatoes
GREEN TOMATO BREAD 2
3 eggs
2 c. sugar
1 c. oil
3 t. vanilla
1 1/2 c. all purpose flour
1 1/2 c. white whole wheat flour
1/2 t. salt
1/4 t. baking powder
1 t. soda
2 t. cinnamon
1 t. cloves
2 c. grated, unpeeled green tomatoes
Beat eggs until light and fluffy. Add all ingredients except flour and tomatoes. Mix well. Stir in
flour, mixing well. Fold in tomatoes. Bake in 2 greased bread pans for 60 minutes at 325
degrees. Check for doneness by inserting a toothpick in center of pan. Remove from pan and
cool.
CARROT-ZUCCHINI MUFFINS
2 eggs, beaten
1 cup plus 2 tablespoons plain yogurt
1 cup canola oil
1 cup grated carrots
1 cup grated zucchini
4 cups all-purpose white flour
1 cup white sugar
2 tablespoons baking powder
1 teaspoon ground nutmeg
1 cup coarsely chopped pecans
Preheat the oven to 375 degrees F. Grease 18 to 24 muffin cups or line with paper.
In a large mixing bowl, mix together the eggs, yogurt, and oil; then stir in the carrots and zucchini. Set aside. In another bowl, sift together the flour, sugar, baking powder, and nutmeg. Add the dry ingredients to the wet mixture and stir until just combined. The batter will be lumpy. Stir in the chopped pecans. Spoon the batter into the prepared muffin cups and bake for 15 to 20 minutes or until a tester inserted in the center comes out clean.
TOMATO HERB BREAD
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup quick-cooking oats
6 tablespoons freshly grated Parmesan cheese
2 large eggs
1 cup milk
1/4 cup butter, melted
3 tomatoes, peeled, seeded, and chopped (about 1/2 pound)
1 tablespoon fresh basil
1 tablespoon fresh oregano
Preheat the oven to 375 degrees. Generously grease a 9x5-inch loaf pan. Combine the flour, baking powder, salt, sugar, oats, and 4 tablespoons of the cheese in a large mixing bowl. Whisk to blend thoroughly.
In a separate bowl, beat together the eggs, milk, and melted butter. Stir in the tomatoes, basil, and oregano. Combine with the dry ingredients. Pour into the prepared pan. Sprinkle the surface with the remaining 2 tablespoons Parmesan cheese. Bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clearn. Cool on a rack for 10 minutes, then turn out. Serve while warm in thick slices, cut into quarters.
PEACH PIE MUFFINS
1-3/4 c. flour
1/4 c. sugar
3 tsp. baking powder
2 eggs
1/4 c. corn oil
3/4 c. milk
1-1/4 c. peach pie filling
Sift together flour, sugar and baking powder. In another bowl, beat eggs until frothy. Stir in oil and milk. Add flour mixture and mix with wooden spoon only until moistened. If pieces of peach are large, break up before stirring pie filling into batter. Do not over mix. Pour or spoon batter into 12 greased muffin buns, fill 2/3 full. Bake at 400 degrees for 25-30 minutes.
SUMMER SQUASH MUFFINS
(may be frozen)
1 3/4 cups flour
1/2 cup bran
3 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/3 cup salad oil
1 cup shredded yellow summer squash
Heat oven to 375°. Grease and flour a 12 cup muffin tin. Combine first six ingredients. Combine next three ingredients. Combine mixtures. Stir until moist. Stir in squash. Spoon batter into muffin tins. Bake for 20-25 minutes until golden. Cool.
PUMPKIN ZUCCHINI BREAD
3 eggs, slightly beaten
2 cups sugar
1 Tablespoon vanilla
1 can pumpkin puree, or homemade puree
1 cup shredded zucchini
1 cup butter or margarine, melted
3 cups flour ( or try Pumpkin Flour )
1 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cloves
1 cup chopped or ground walnuts (optional)
Pre-heat oven to 350 degrees.
Grease and flour two bread loaf pans.
Mix eggs, sugar and vanilla in a bowl.
Stir in pumpkin puree and butter(or margarine)
Mix flour, baking soda, and spices in a separate bowl
.
Stir dry ingredients into the first bowl containing the egg mixture
.
Stir in the shredded zucchini.
Stir in nuts, if you are using them.
Divide the batter into the two bread loaf pans
.
Bake in the pre-heated oven for 45 to 50 minutes.
Test bread with a knife or a toothpick to see if it is done. Insert the knife into the bread . If it doesn't come out clean, bake for an additional 5 minutes and re-test.
Remove the bread from the oven and let set for ten minutes.
Remove the bread from the pan, and place on a wire rack to cool.
STRAWBERRY 'N' CREAM BREAD
1/2 c. butter or margarine, softened
3/4 c. sugar
2 eggs
1/2 c. sour cream
1 tsp. vanilla extract
1 3/4 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3/4 c. chopped fresh strawberries
3/4 c. chopped walnuts, toasted, divided
In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries and ½ cup nuts. Pour into a greased 8 x 4 x 2-inch loaf pan. Sprinkle with remaining nuts. Bake at 350 degrees for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
OLIVE CHEESE BREAD
1 regular can whole black (ripe) olives
1 6-oz jar pimiento-stuffed olives
2 green onions
3/4 pound Monterey Jack cheese
1/2 cup real mayonnaise
1 stick butter, softened
1 loaf French bread
Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine
green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack
cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over
the halves.
Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown
and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, or as a
yummy appetizer.
Make-ahead tips: You can make the cheese mixture up to two days ahead of time and store in the
fridge. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for several
months.
BUTTERNUT SQUASH MUFFINS W/FROSTY TOP
14 ounces butternut squash, seeded and roughly chopped (ok to leave skin on)
2 & 1/4 cups light brown sugar (I used 1 & 1/4 cup)
4 large free-range or organic eggs
pinch of salt
2 1/2 cups all-purpose flour, unsifted
2 heaping tablespoons baking powder
handful of chopped walnuts
1 teaspoon ground cinnamon
3/4 cup extra-virgin olive oil (I used 1/2 cup)
For the Frosted Cream Topping:
1 clementine, zested (can use an orange)
1 lemon, zested
1/2 lemon, juiced
1/2 cup sour cream (can use 2% Greek yogurt)
2 heaping tablespoons icing sugar, sifted
1/2 teaspoon vanilla extract
Preheat the oven to 350F. In a food processor, buzz the butternut squash until finely chopped. Add the sugar and eggs. Buzz in a pinch of salt, the flour, baking powder, cinnamon and olive oil and mix until well beaten. Scrape the sides if needed, and mix only until everything is well combined.
Fill a regular sized muffin tin lined with paper cups until each cup is just over 3/4 full. Cook 20 - 25 minutes until a wooden toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool on a wire rack.
TOPPING
Place the zest and lemon juice in a bowl. Add the sour cream (or yogurt), the sifted confectioner’s sugar and vanilla and mix well. Taste, and adjust the sweet and sour accordingly. Keep in the fridge until ready to top the muffins. If you like, sprinkle the topped muffins with a little more orange zest.
