GINGERBREAD MUFFINS
Like the ones at Jason's Deli
These are great for breakfast or as an accompaniment to roast meats, poultry or fish.
1 1/2 cups all-purpose flour
1 cup whole-bran cereal
1/3 cup firmly packed brown sugar
2 teaspoons baking powder
3/4 teaspoon each cinnamon and ginger
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
2 egg whites
1 cup milk
1/4 cup molasses
3 tablespoons vegetable oil
3/4 cup chopped, pitted dates, 9optional, Jason doesn't have them)
Preheat oven to 400 F. Lightly grease 12 regular-size muffin tins. Jason's use the mini muffin tins
In a large bowl, stir together flour, bran cereal, brown sugar, baking powder and soda, cinnamon, ginger and cloves.
In a medium-sized bowl, combine the egg whites, milk, molasses and oil, stirring until well mixed.
Add to the flour mixture all at once and stir (don't beat) just until combined. Fold in chopped dates. Fill each muffin cup 3/4 full.
Bake for 16 to 18 minutes or until brown. Serve warm with butter.
COCOA--BANANA MUFFIN
1 1/3 c. flour or 1 c wheat flour
1 c. oats
1/2 c. brown sugar, packed
1/3 c. unsweetened cocoa
1 tbsp. baking powder
1/4 tsp. baking soda
2 sm. bananas, mashed
1/2 c. low-fat milk
5 1/2 tbsp. butter, melted (1/3 cup)
2 egg whites, beaten slightly
1 tsp. vanilla
Powdered sugar (optional)
Heat oven to 400 degrees. Line 30 miniature muffin cups with paper baking cups or spray with no-stick spray. Combine first 6 ingredients, mix well. Add combined bananas, milk butter, egg whites, vanilla; mix until moistened. Fill prepared cups until almost full. Bake 10 to 12 minutes or until inserted toothpick comes out clean. Cool. sprinkle with powdered sugar if desired. Note: 12 medium muffin cups may be used. Baking time 20 to 25 minutes
NO-RISE BUTTER ROLLS
1 cup shortening
1 cup milk
1/2 cup warm water
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
2 eggs
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon butter, softened
Melt and cool the shortening and milk. Dissolve the yeast
and 1 teaspoon of the sugar in the warm water. Beat the eggs,
1/2 cup sugar and salt together. Combine the milk mixture,
yeast mixture and egg mixture. Sift the flour and baking
powder together and add to the wet mixture. Stir until
combined then cover and refrigerate overnight. Divide dough
into fourths and roll out on a floured surface. Spread top
surface of the rolled out dough with the soft butter. Cut
triangles (pie piece shaped) pieces and roll up from larger
to small end. Place rolls on a baking sheet and allow to
rolls to rise for 3 to 4 hours. Bake rolls in a preheated
400 degree oven for 5 to 8 minutes.
EASY CHEDDAR BISCUITS
1 cup flour
2 tsp. Baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) butter, cut up
1 cup Shredded Cheddar Cheese
1/3 cup milk
1/2 cup (1/2 of 8-oz. tub) Chive & Onion Cream Cheese Spread
PREHEAT oven to 450ºF. Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in Cheddar cheese. Add milk; stir until mixture forms soft dough.
PLACE on lightly floured surface; knead eight to 10 times or until smooth. Pat out dough into 6-inch square. Cut into nine squares. Place on ungreased baking sheet.
BAKE 10 to 12 min. or until golden brown. Spread each split warm biscuit with 2-1/2 tsp. of the cream cheese spread.
VARIATION
Cranberry-Cheddar Biscuits
Prepare as directed, stirring in 1/4 cup dried cranberries along with the Cheddar cheese. Spread with plain PHILADELPHIA Cream Cheese Spread
CREAM CHEESE MONKEY BREAD
To make Cream Cheese Monkey Bread, start with one of your monkey bread mix recipe. (use your favorite bread recipe to make monkey bread.)
Start with an eight ounce package of cream cheese. Let it sit on the counter for about an hour to take the chill off.
Mix the dough and make the balls in accordance with the recipe or mix directions. Count the number of balls or chunks of dough that you have. If you have 40 chunks, divide your cream cheese into 40 blocks.
Wrap the dough around each block of cream cheese completely encasing the cheese.
Continue making the monkey bread according to directions.
BANANA BREAD W/BUTTERMILK~JeanH
1-1/2 cups sugar
1/2 cup margarine
2 eggs
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
2 or 3 mashed bananas
2/3 cup buttermilk
3 cups flour
Cream sugar & margarine, add beaten eggs, bananas, milk &
vanilla. Add
flour, soda, salt. Bake in 2 regular size pans.
50-55 minutes, 325°.
DARK CHOCOLATE MINI MUFFINS
1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons unsweetened cocoa powder
1-1/2 teaspoon baking soda
3/4 cup fat-free milk
3/4 cup unsweetened applesauce
1 tablespoon cooking oil
1 tablespoon molasses
2 teaspoons balsamic vinegar
1 teaspoon vanilla
1/3 cup miniature semisweet chocolate pieces
1. Preheat oven to 350 degree F. Coat about forty-eight* 1-3/4-inch or eighteen 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a bowl combine flours, sugars, cocoa powder, soda, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside. In another bowl combine milk, applesauce, oil, molasses, vinegar, and vanilla. Add to flour mixture. Stir just until moistened (batter should be lumpy). Stir in half the chocolate pieces.
2. Spoon batter into prepared muffin cups, filling each mini pan cup about two-thirds full or regular cups just over half full. Sprinkle with remaining chocolate pieces. Bake for 8 to 10 minutes for mini or about 15 minutes for regular muffins or until a wooden pick inserted near center comes out clean. Cool in pan on rack for 5 minutes. Remove from muffin cups; serve warm. Or cool completely; wrap tightly and freeze up to 3 months. Reheat to serve. Makes about 48 mini or 18 regular muffins.
*Note:
If you don't have enough muffin cups, bake in batches. Cover and refrigerate muffin batter no longer than 30 minutes. Wash and prepare pans between batches.
GREEN TOMATO BREAD
1 cup oil
2 cups sugar
2 cups ground green tomatoes (don’t peel)
3 cups flour
1 tsp salt
1/2 tsp baking powder
1 tsp soda
3 tsp cinnamon
1/4 tsp allspice
3 eggs (beaten)
3 tsp vanilla
Mix all ingredients together. Bake 325 degrees for one hour. Makes 5 small loaves. While warm put each loaf in a bag with cinnamon and sugar and shake gently
RED LOBSTER BISCUITS
2 cups Bisquick
2/3 cup milk
1/3 cup mild shredded cheddar cheese
1/4 cup oleo
1/4 teaspoon garlic powder
Mix bisquick, milk and cheese. Bake on cookie sheet. Drop by the teaspoonfuls 2-3 inches apart. Bake at 425-450 degrees for 8-10 minutes. Then melt oleo and garlic powder. Pour over biscuits hot from the oven.
CREAMED CORN BREAD
2 large onions chopped
6 tbsp. butter
2 eggs
2 tbsp. milk
2 17 oz. cans creamed corn
2 boxes corn muffin mix (I use Jiffy)
1/2 pint sour cream
2 cups shredded sharp cheddar cheese
Preheat oven to 425º. Butter a 13" x 9" baking pan
In a medium skillet, sauté onions in butter. Then in medium bowl, mix eggs and milk until well blended. Add creamed corn and muffin mix. Mix well. Spread batter into prepared pan. Spoon sautéed onions on top. Spread cheddar cheese on top and dollop sour cream.
Bake 35 minutes or until puffed and golden. Let stand 10 minutes before cutting.
BANANA BREADW/SOUR CREAM~JHarlow/Jean
1-1/2 c. Flour
1/2 tsp. salt
1 tsp. soda
1/2 c. oleo
1 c. sugar
2 eggs
2 lg. mashed bananas
1 tsp. vanilla
1/2 c. sour cream
1/2 c. nuts
1/3 c. raisins soaked in warm water for 15 min.
Sift flour soda, salt together.
Cream sugar, oleo, add eggs, vanilla.
Beat bananas and sour cream & nuts
drain raisins and put all together.
Bake 1 hr. 350°
PINEAPPLE/CARROT BREAD ~ JeanH
3 cups flour
2 cups sugar
1 cup veg. oil
3 eggs
1 tsp. salt
1 tsp. soda
1 tsp. cinammon
1 cup grated carrot
1 cup crushed pineapple with juice
1 cup walnuts
2 tsp. vanilla
I beat the sugar, eggs and oil with hand mixer, then put the rest in by hand. Bake in two regular size loaf pans at 325° for 50-60 minutes...depending on oven.
