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Save time and NO mess...Bake Biscuits in muffin tins, instead of
rolling
them out.
YELLOW SQUASH MUFFINS
1 pound yellow summer squash, cut into 1-inch slices
1/2 cup butter or margarine, melted
1 egg, lightly beaten
1-1/2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened.
Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
DROP DUMPLINGS
2 c. flour
3 tsp. baking powder
3/4 c. milk
1/2 tsp. salt
1 tbsp. shortening
Sift flour, baking powder and salt. Cut in shortening; add sufficient milk to make a drop batter. Drop by spoonfuls in boiling liquid. Close loosely and cook 10 minutes. Serve at once.
INDIAN SUMMER BREAD
3-1/2 c all purpose flour-sifted
1 t baking powder
2 t baking soda
1/2 t salt
1/2 t allspice
1/2 t nutmeg
2 c sweet potatoes-cooked and mashed
3 c sugar
2 eggs
1 c vegetable oil
1 t vanilla flavoring
10 oz cinnamon baking chips
1 medium Granny Smith apple-peeled & chopped fine
3/4 c raisins
1 c pecans-chopped
Sift the first 6 ingredients together. Mix potatoes, sugar, eggs, and oil in a large bowl until smooth. Add the dry ingredients to the batter mixing well. Fold in vanilla falvoring, cinnamon chips, apple, raisins, and nuts. Mix well and pour into 3 prepared loaf pans. Bake 350* for 1 hour.
GLAZE
1 c powdered sugar
1-1/2 T butter
1/2 t vanilla
3 T hot water
Mix well and pour over cooled bread. Cool completely and store airtight, or serve warm with coffee.
MAPLE-PUMPKIN DINNER ROLLS
21/2 to 3 c. all-purpose flour, divided
1/2 c. cornmeal, plus additional for dusting rolls
2¼ tsp. rapid-rise yeast
11/2 tsp. salt
2 Tblsp. butter
3/4 c. canned pumpkin puree (nothing added)
3/4 c. milk, plus additional for brushing the rolls
1/4 c. pure maple syrup
In a food processor, combine 2 cups of the flour, the cornmeal, yeast and salt. Pulse to combine. Alternatively, in a medium bowl, whisk the ingredients together then proceed with the recipe using a stand mixer.
In a small saucepan, melt the butter over low heat. Add the pumpkin puree, 3/4 cup milk and maple syrup. Stir over low heat just until very warm, about 120F to 130F on an instant-read thermometer.
Add the warm pumpkin mixture to the dry ingredients and process or mix until thoroughly combined. Pulse or mix in enough of the remaining flour to make a soft, sticky dough that pulls away from the side of the bowl.
If using a processor, process for 2 minutes to knead. If using a stand mixer, knead with a dough hook for about 5 minutes.
Turn the dough out onto a lightly floured surface, shape into a ball, cover with plastic wrap and let stand 10 minutes.
Coat two baking sheets with cooking spray. Uncover the dough and cut it into 16 equal pieces. In the palm of your hands, roll each piece into a smooth round ball.
Set the balls 2 inches apart on the baking sheets and cover them loosely with plastic wrap. Let the rolls rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
Near the end of the rising time, place a rack in the upper third of the oven and preheat to 375 F. Brush the tops of the rolls with milk and sprinkle with a dusting of.
Bake for 12 to 15 minutes, or until browned. Serve warm, or let cool and reheat before serving.
MR FOODS QUICK ROLLS
They taste like they were made from yeast dough.
2 cups self-rising flour
1 cup whole milk (do not substitute)
1/4 cup mayonnaise
1 tbsp sugar
Preheat oven to 450 degrees. In a large bowl, stir together all ingredients to form soft dough. Spoon into well-greased
12-cup muffin pan, distributing evenly. Bake 10-12 minutes, until golden brown.
MOUNTAIN DEW DUMPLINGS
2 cans crescent rolls
2-3 firm apples, peeled & cored, cut into 6 or 8 slices each
1 -1/2 c sugar
1 tsp cinnamon
2 sticks butter
1 (12-oz) can Mountain Dew
Preheat oven to 350. Place one apple slice in each triangle of dough. Roll up large end to small. Place all rolled apple slices in 9 x !3” pan.
Melt butter in small pan, add cinnamon & sugar. Pour mixture over dumplings, and pour Mountain Dew around dumplings. Bake 45 min.
ORANGE ROLLS
2 pkgs. canned biscuits
1 c. sugar
1 stick butter or margarine, melted
Juice of 1 orange
Grated rind of 1 orange
Mix together melted butter or margarine, orange juice and grated rind. Spray Bundt pan with Pam. Dip each biscuit in mixture of orange/butter, then in sugar. Place overlapping in pan. Pour leftover orange/butter mixture over top. Bake at 350 degrees for 30-35 minutes until browned. Immediately invert on plate.
EASY STICKY BUNS
2 loaves frozen bread dough
2 tbsp milk
1/2 cup butter
1 cup brown sugar
2 tsp cinnamon
1 small box vanilla pudding (not instant)
Pecans and raisins, optional
Lightly grease 13 x 9 inch pan. Spread pecans and raisins on bottom of pan. Tear thawed bread dough pieces and put on top of nuts and raisins. Melt butter in milk. Add brown sugar, cinnamon and pudding.
Pour over bread dough. Let rise 2 hours. Bake for 30 minutes in a 350º oven. Remove from oven and invert onto plate.
PINEAPPLE BACON MUFFINS
3 Strips bacon, crisp
1 Cup flour
1 Cup cornmeal
1 Tablespoon baking powder
3/4 Teaspoon salt
3 Tablespoons brown sugar, packed
1 egg, beaten
1/3 Cup oil
1 Cup buttermilk
1/2 Cup crushed pineapple, drained
Fry your bacon till crisp. Drain and set aside awhile. Preheat your oven to 400. Sift the flour with the next 4 ingredients. Stir in egg, oil and buttermilk, just till moistened. Fold in pineapple. Fill paper-lined or Pam sprayed muffin tins full, crumble bacon atop, and bake approximately 20 minutes.
SAUSAGE MUFFINS
2-1/2 cup of boxed biscuit mix
1 lb. cooked sausage
1 can cheddar cheese soup
1/2 c. water
Mix together and pour into muffin pans (half full). Bake 15 minutes at 400 degrees. Makes at least 12 large muffins.
VEGGIE MUFFINS
1-1/2 cups unbleached flour
1/2 cup rolled oats
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 cup fat-free milk
1 egg
3 tablespoons canola oil (or vegetable oil)
1/2 cup shredded carrots
1/2 cup shredded zucchini
1/2 cup raisins
Preheat oven to 400 degrees. Coat 12 muffin cups with nonstick spray. Whisk flour, oats, sugar, baking powder and cinnamon in a bowl. In another bowl, whisk milk, egg and oil. Stir in carrots, zucchini and raisins. Add vegetable mixture to dry ingredients and stir just until moistened; divide batter among muffin cups.
Bake until a toothpick inserted into center of a muffin comes out clean, about 20 minutes. Remove muffins from pan and place on a wire rack to cool. Serve warm or cooled. These muffins are also good when you add a few toasted nuts to the mixture.
CHOCOLATE PUMPKIN BREAD
3-1/3 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 can (15 ounces) solid-pack pumpkin
2/3 cup water
2/3 cup vegetable oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted
In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds.
Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 70-75 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. Wrap in foil and freeze for up to 3 months.
To use frozen bread: Thaw at room temperature. Yield: 2 loaves.
