BREADS 30
Save time and NO mess...Bake Biscuits in muffin tins, instead of
rolling
them out.
SPINACH ORANGE BREAD W/STRAWBERRY CHEESE
Makes: 2 (9x5-inch) loaves
2 cups fresh spinach leaves, stems removed
1/2 medium orange
3 extra-large eggs
1 3/4 cups sugar
1 cup vegetable oil
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
16 ounces cream cheese, softened
2 tablespoons milk
1/2 cup strawberry preserves
Wash the spinach; drain well. Cut into 1 1/4-inch pieces. Cut the orange into chunks. Grind both the pulp and peel in a blender container. Beat the eggs in a mixer bowl. Add the sugar and oil and mix well. Blend in the spinach and orange. Sift the flour, baking soda, salt, baking powder, cinnamon and nutmeg together. Add to the spinach mixture and stir gently. Pour into 2 greased 5x9-inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.
STRAWBERRY CREAM CHEESE
Beat the cream cheese in a mixer bowl until smooth and creamy. Blend in the milk. Add the preserves and mix well.
Slice the bread thinly. Cut into shapes if desired. Spread with the strawberry cream cheese. Top with additional bread slices to form sandwiches if desired.
ZUCCHINI CORNMEAL BREAD
This moist textured, light loaf has a hint of cheese. Serve it sliced, or cut into wedges, with sweet butter.
Makes: 1 loaf
1/2 cup warm water (105 to 115 degrees F)
1 tablespoon (1 package) active dry yeast
1 tablespoon sugar
1/2 cup warm milk (105 to 115 degrees F)
1 large egg
1 1/4 teaspoons salt
3 tablespoons olive oil
1/4 cup shredded Parmesan or Asiago cheese
1/2 cup fine-grind yellow or blue cornmeal
3 cups bread flour
1 1/4 cups coarsely grated unpeeled zucchini
Pour the warm water into a small bowl or 1-cup liquid measuring cup. Sprinkle the yeast and a pinch of the sugar over the water. Stir to dissolve and let stand until foamy, about 10 minutes.
In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the remaining sugar, warm milk, egg, salt, oil, cheese, cornmeal, and 1 1/2 cups of the bread flour. Beat until smooth. Add the yeast mixture, zucchini, and remaining bread flour, 1/2 cup at a time, beating vigorously, about 2 minutes. The batter will be sticky. Scrape down the sides of the bowl and cover with plastic wrap. Let rise at room temperature until double in bulk, about 1 1/2 hours.
Generously grease the bottom and sides of an 8-inch springform pan or 2-quart casserole or souffle dish. Scrape the batter into the pan and press with wet fingers to the edges of the pan. Cover loosely with plastic wrap and let rise until double in bulk, about 50 minutes.
About 20 minutes before baking, preheat an oven to 375 degrees F and position a rack in the center of the oven.
Bake for 40 to 45 minutes, or until the top is crusty brown, the bread sounds hollow when tapped with your finger, and a cake tester inserted into the center comes out clean. Run a sharp knife around the sides of the pan and carefully turn the bread onto a rack. Invert and cool right side up
BANANA BREAD W/ORANGE CREAM CHEESE FILLING
Yield: 1 medium loaf
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed bananas
1/2 cup chopped pecans
1/2 cup sour cream
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Orange Cream Cheese Filling (recipe follows)
Combine the butter, sugar, eggs, vanilla, bananas, pecans, sour cream, flour; baking soda and salt in the older listed in a mixer bowl, mixing well after each addition. Beat for 1 minute. Spoon into a greased and floured 5x9-inch loaf pan. Bake at 350 degrees for hour. Invert onto a wire rack to cool. Slice and spread with Orange Cream Cheese Filling.
ORANGE CREAM CHEESE FILLING
Yield: 2 cups
16 ounces cream cheese, softened
3/4 cup confectioners' sugar
Grated peel of 1 orange
2 tablespoons frozen orange juice concentrate
Beat the cream cheese in a mixer bowl until light and fluffy Add the confectioners' sugar, orange peel and orange juice concentrate, beating until blended.
CHOCOLATE-RASPBERRY BREAD
1 cup semisweet chocolate chips
1/4 cup butter
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped walnuts or pecans
2 eggs, lighly beaten
3/4 cup milk
1/2 cup seedless raspberry jam
1 teaspoon vanilla
Lightly grease a 9- by 5-inch loaf pan; set aside. Preheat oven to 350°. Melt chocolate chips and butter in a small saucepan; set aside.
In a large bowl combine flour, sugar, baking soda, baking powder and salt.
Add nuts; stir well. In a separate bowl combine eggs, milk, raspberry jam, and vanilla. Beat until blended. Add melted chocolate mixture and milk mixture to the flour mixture; stir just until moistened. Pour into prepared pan.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Place the pan on a wire rack for 10 minutes, then remove the loaf to cool completely.
CINNAMON BANANA MUFFINS
This is made like banana bread, topped with sliced bananas, brushed with butter, and then covered with a cinnamon and sugar mixture.
1 cup butter
1 cup sugar
2 large eggs
1 1/2 cups mashed ripe bananas (about three large)
1 teaspoon vanilla extract
2/3 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
bananas for slicing
2 tablespoons melted butter for brushing on the cake tops
1/4 cup turbinado sugar for sprinkling
Prepare the baking molds by greasing well and flouring the bottoms. Texas or jumbo muffin tins work best instead of the standard-sized muffin tins. Preheat the oven to 350 degrees.
Cream the butter and sugar together until light and fluffy. Add the eggs and continue beating. Add the bananas, vanilla, and buttermilk.
In another bowl, mix the flour, baking powder, baking soda, and cinnamon together.
Add the flour mixture to the butter-banana mixture and fold in.
Spoon the batter into the prepared molds.
Slice the bananas and arrange them on top of the dough. Use as many slices as desired. (Remember, the dough will expand in the oven while the banana slices will tend to become smaller.)
Brush the tops with the melted butter and then sprinkle them with turbinado sugar.
Bake at 350 degrees for 30 to 35 minutes depending on the size of the baking molds. A toothpick inserted in the center of the cake should come out clean. Cool on wire racks.
PEANUT BUTTER BANANA BREAD
1/3 cup butter
1/3 cup peanut butter
1/2 cup sugar
2 eggs
3 mid-sized mashed ripe bananas
1/2 cup milk
1 tsp baking soda
2 cups flour
3 tsp baking powder
Whisk together in a large bowl the eggs, butter, peanut butter and sugar (all at room temperature), then fold in the squashed banana and a tablespoon of sunflower oil. Mix lightly.
In a separate bowl, combine milk and baking soda, in another, the flour with the baking powder.
Now add to the large bowl parts of the milk mixture alternating with parts of the flour mix, until everything is combined. This way you can quickly judge the consistency of the dough: add some more milk, if the batter is too firm, an extra tablespoon of flour, if too runny. Don't overbeat the batter.
Pour the batter into a buttered or paper-lined muffin tins and bake at (350‹F) in a preheated oven for 25-35 minutes, depending on the size of the cakes. Poke muffins with a wooden skewer to see if they are done - the skewer should come out quite dry and clean. Remove muffins from the oven and let them cool for 10 minutes, then carefully turn the muffins out of the tin. You can bake in bread tins also.
Optional: Dust with confectioner's sugar, once completely cooled down.
APPLE SUGAR MUFFINS
4 tablespoons shortening
1/2 cup granulated sugar
1 egg, beaten
1 cup milk
1 cup apple, peeled and chopped
1 teaspoon of cinnamon
2 cups all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 cup crushed corn flakes
Cream shortening and sugar. Add well-beaten egg. Sift flour, add baking powder, salt and 1/2 teaspoon of cinnamon; sift again. Add dry ingredients to creamed ingredients, alternating with milk. Stir just enough to mix ingredients until moistened. Fold in chopped apples and corn flakes. Drop into greased muffin tins, filling 2/3 full. Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon. Sprinkle over muffin tops. Bake at 400 degrees for 25 minutes. Serve warm. Makes 12 to 15 muffins.
CINNAMON BISCUIT BALLS
4 tbsp. granulated sugar, divided
1 tsp. ground cinnamon
3 tbsp. butter, melted and cooled slightly
2 1/3 cup Bisquick or Jiffy baking mix
1/2 cup lowfat, whole or skim milk
Heat oven to 450 F. degrees. Mix 2 tbsp. of the sugar and
the cinnamon. Mix remaining ingredients to a soft dough.
Drop the dough by teaspoonfuls into the cinnamon-sugar.
Shape each into a ball; place on lightly greased baking
sheet. Bake 8 to 10 minutes. Serve warm.
PUMPKIN CORNBREAD
2 tsp. vegetable oil
1/3 cup honey
2 eggs
2 tsp. vanilla extract
1 cup mashed cooked pumpkin
1/4 cup yellow cornmeal
2 tsp. baking powder
1/2 tsp. salt
2/3 cup dry milk powder
Combine oil, honey, eggs and vanilla in bowl. Stir
in pumpkin. Combine cornmeal, baking powder, salt
and dry milk powder. Add to egg mixture, stirring to
moisten. Pour into greased 9 inch loaf pan. Bake at
350 degrees for 40 minutes. Cool in the pan for 15
minutes; invert onto wire rack to cool completely.
Makes one loaf.
APPLE ROLLS
3 loaves (36 slices)
An unusual recipe that's easy to prepare and very good. It is best made with Granny Smith apples -- or any other variety that's crisp and tart -- and with bread flour, rather than all-purpose flour. Serve in thick slices as either a bread or a cake (delicious with a hard sauce drizzled over it). (If you don't have coffee cans to use for baking these rolls, standard 8-inch by 4-inch loaf pans, filled half full, work just fine.)
4 cups peeled, cored, and diced apples
1 cup chopped nuts
1 cup white sugar
3 cups bread flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice or ground cloves
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 eggs, beaten
In a medium-size bowl, stir together the apples, nuts, and sugar. Let them stand for 1 hour, stirring often. Preheat the oven to 325 degrees F. Grease three 12-ounce coffee cans.
In a large mixing bowl, sift together the flour, soda, salt, and spices. Add the apple mixture and stir well. Then add the oil, vanilla, and eggs and mix well.
Divide the batter among the prepared cans. Cover with a double thickness of foil folded so that it comes down over the sides of the cans at least 2 inches. Bake for 1 hour. Let the cans cool on a wire rack for about 10 minutes before turning the rolls out of the cans to finish cooling. To serve, slice 1 inch thick
BERRY MUFFINS
1 cup strawberries, chopped
1 cup sugar, plus 2 tablespoons
1 1/2 cups all-purpose flour
Pinch ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 ripe banana, mashed
2 large eggs
1/4 cup canola oil
1 lemon, zested
1/2 pint blueberries
1 cup chopped walnuts
Preheat oven to 350 degrees F.
In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.
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