BUTTERNUT SPICE LOAF
1 (2 pound) butternut squash
1/2 cup butter or margarine, softened
1 1/2 cups granulated sugar
2 large eggs
2 cups self-rising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 cup chopped pecans
Cut squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to a depth of 1/2 inch. Cover with foil, and bake at 400 degrees F for one hour or until tender; drain. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for other uses.
Beat butter at medium speed of electric mixer until creamy; gradually add sugar, beating mixture well. Add eggs, one at a time, beating after each addition.
Combine flour and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture. Stir in pecans. Spoon batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on wire rack.
SWEET POTATO QUICK BREAD
1 1/2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon mace or ginger
1 teaspoon cinnamon
1 cup granulated sugar
2 large eggs, lightly beaten
1/2 cup applesauce
2 tablespoons milk
1 cup cooked and mashed sweet potatoes
1 cup chopped pecans or nuts of choice
1/2 cup chopped dates or raisins
Grease bottom of a loaf pan approximately 9- x 5- x 3-inches.
Stir together flour, baking powder, salt and spices in mixing bowl.
With a large spoon, stir in sugar, eggs, applesauce and milk; stir to moisten all ingredients.
Stir in mashed sweet potatoes, pecans and dates or raisins.
Pour batter into prepared pan.
Bake at 325° for about 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
Cool in pan on a rack for 15 minutes.
Remove from pan and continue cooling on wire rack.
BANANA-STRAWBERRY
OAT MUFFINS
(Makes 12 large muffins)
1 cup oat flour
1/2 cup rolled oats
1/2 cup sugar (Use your favorite vegan
variety.)
1 teaspoon salt
1 Tablespoon baking powder
1/3 cup canola oil
2/3 cup soymilk or milk
1 teaspoon vanilla
1 cup mashed ripe bananas
2/3 cup chopped fresh strawberries
Vegetable oil spray
Preheat oven to 350 degrees.
In a medium-sized mixing
bowl, blend together the oat flour,
rolled oats, sugar, salt, and baking
powder.
Make a well in the center and
add the oil, soymilk, and vanilla.
Blend but do not beat. Fold in
the bananas and the strawberries.
Divide the batter among 12
large muffin cups prepared with
vegetable oil spray. Bake for 40
minutes or until muffins are a
deep golden brown.
PUMPKIN RYE MUFFINS
1-3/4 c. rye flour (almost any flour, or combination you like)
2 t. baking powder
1-1/2 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/4 t. cloves
dash salt
1/2 c. raisins or currants
1/3 c. apple juice, or other fruit juice, or milk substitute
2 T. coconut oil (or vegetable oil)
2-4 T. honey
Egg substitute equal to one egg, or you can also leave out
1 c. pumpkin puree
Preheat oven to 400°F. Grease a muffin tin with vegetable oil, or use cupcake papers to line the muffin tin. Combine dry ingredients in a medium mixing bowl. Mix in raisins. Combine juice, oil, and agave nectar in a 2-cup nonmetal measuring cup or small bowl. Heat liquid ingredients briefly (20 seconds) in the microwave to soften the honey. Add egg substitute and pumpkin puree to liquid ingredients. Mix well. Add liquid ingredients fo dry ingredients and mix briefly.
Divide the batter evenly among the 12 muffin cups and bake 20 minutes. Immediately after removing from oven, loosen muffins with a fork, and turn them sideways in the cups to cool.
CHOCOLATE-CHERRY BANANA BREAD
1-1/2 cups all-purpose flour
2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, beaten
1/4 cup fat-free dairy sour cream
1/4 cup fat-free milk
2 teaspoons cooking oil
1 teaspoon vanilla
2/3 cup mashed banana (about 2 medium bananas)
8 maraschino cherries, drained and chopped
1/4 cup chopped walnuts
2 tablespoons miniature semisweet chocolate
pieces
1. Preheat oven to 350 degree F. Lightly coat the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
2. In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda. Make a well in center of flour mixture; set aside.
3. In a medium bowl, combine sour cream, milk, egg, and oil. Stir in mashed banana and vanilla.
4. Add sour cream mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in chopped cherries, walnuts, and chocolate chips.
5. Spoon batter into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Makes 16 slices.
*Sugar Substitutes:
Choose from Splenda Sugar Blend or Baking or Equal Sugar Lite. Follow the package directions to use the amount equivalent to 2/3 cup sugar.
APPLE PULL APART BREAD
21 oz. can Comstock®/Wilderness® More Fruit Apple Filling
2 packages (1 lb. 3 oz. each) Refrigerated biscuits
1/2 cup sugar
1/2 tsp. ground cinnamon
1 Tbsp. powdered sugar
1 Tbsp. milk
Heat oven to 400° F. Lightly grease a 10" tube pan. In food
processor, chop fruit filling by pulsing several times. Flatten
each biscuit into a 5-6" circle. Spoon about 2 tablespoons
fruit filling onto each biscuit and seal edges to form a ball.
In a small bowl, combine sugar and cinnamon. Roll each
biscuit ball in sugar mixture. Make 2 rings of biscuits in tube
pan and sprinkle with remaining sugar mixture. Bake for 55
minutes, covering the biscuits with foil after 20 minutes of
baking time. Cool on wire rack 5 minutes; loosen biscuits
from edge of pan and remove from pan. In a small bowl,
combine powdered sugar and milk; blend well. Drizzle over
warm biscuits. Serve. Makes 12 servings.
BANANA SPICE BREAD
Preheat oven at 350 degrees.
1 package (18.25 oz) spice cake mix
1 package (3 oz) INSTANT banana cream pudding & pie filling
1/2 cup milk
1/2 cup vegetable oil
2 ripe bananas (mine were about medium size and ripe but not overly ripe)
4 eggs
Pecans (chopped) to sprinkle on top prior to baking
In a large bowl, combine the cake mix and pudding mix til blended. Add the milk, oil, bananas and eggs and mix well.
Pour into 2 large or 4 small greased loaf pans (I used Pam). Sprinkle chopped pecans on top.
Bake at 350 degrees for about 40 to 45 minutes or until toothpick (I use a wooden barbeque skewer) inserted in the middle comes out clean. Remove from oven, cool about 5 minutes and remove from pans onto a wire rack. I always wrap mine in foil while still a little warm.
MINI BANANA BREAD LOAF
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 tablespoon vanilla
3/4 cup brown sugar
2 large eggs, beaten
2 1/3 cups mashed bananas
1 cup pecan pieces
Preheat the oven to 325 degrees. Lightly grease mini loaf pans, either a four loaf, six, or eight loaf pan.
Whisk the flour, baking soda and salt together in a medium bowl.
In another bowl, cream the butter and brown sugar together until it is fluffy. Beat in eggs one at a time. Beat in the bananas and nuts.
Add the flour mixture and mix just until moistened. Spoon the batter into the prepared loaf pans.
Bake for 25 to 30 minutes or until a toothpick comes out clean. Allow the bread to cool on a wire rack in the pans for 5 minutes before removing the loaves.
MINI PLUM PUDDING LOAF
2 cups dried plums (prunes), 1/4 to 1/2-inch diced
1/2 cup very hot water
1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg or allspice
1/2 cup butter
3/4 cup granulated sugar
2 large eggs
1/2 cup chopped walnuts
2 tablespoons milk or as needed for the right consistency batter
CARAMEL PLUM SAUCE
1/2 cup butter
1 3/4 cup brown sugar
1 teaspoon cornstarch
1 cup evaporated milk
1 teaspoon rum or vanilla flavor
Preheat the oven to 350 degrees. Prepare an 8 x 8-inch pan by greasing and dusting with flour or lining with parchment paper.
1. Place the diced plums in a small bowl. Heat the water to boiling in the microwave. Pour the water over the plums and set aside to rehydrate.
2. Mix the flour, baking powder, salt, and nutmeg together in another bowl. Set aside.
3. Cream the butter and sugar together. Add the eggs and beat until light and fluffy.
4. Add the plums and water and the nuts and combine. Add the dry ingredients and combine. Add enough milk—about two tablespoons—to make a soft batter.
5. Remove the batter to the prepared pan. Bake for 25 minutes or until the pudding tests done when a toothpick is inserted in the middle. Cool in the pan on a wire rack for five minutes then invert the pudding to remove the pan. Continue cooling on a wire rack
PLUM SAUCE
1. Melt the butter in a saucepan. Stir in the sugar, cornstarch and milk.
2. Heat until bubbling and thickened. Remove from the heat and add the flavoring.
Serve the plum pudding topped with sauce.
GINGERBREAD LOAVES W/LEMON SAUCE
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoons salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon cloves
1/2 teaspoon ground nutmeg
1/2 cup melted butter
3/4 cup molasses
3/4 granulated sugar
1/2 cup buttermilk
1/2 cup milk
1 large egg
Place the rack in the center of the oven and preheat the oven to 350 degrees. Grease and flour the baking pans.
Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl. Set aside.
Using an electric mixer, beat the egg, milk, buttermilk, sugar, and molasses together on low speed.
Add the dry ingredients to the wet ingredients and mix well scraping down the sides of the bowl. The batter should be smooth and thick. Scrape the batter into the prepared pans.
Bake for about 25 minutes or until the top springs back and the edges have pulled away from the pan sides. Cool for 5 minutes on a wire rack before removing from pans.
LEMON SAUCE
juice and zest of one lemon
1 cup granulated sugar
1/2 cup water
2 tablespoons cornstarch
1 or 2 drops of yellow food coloring
Combine sugar and cornstarch in a medium saucepan. Stir in the water and cook over medium heat until thick and bubbly, stirring nearly continually. Remove from the heat.
Stir in the lemon juice, zest, and food coloring.
Serve gingerbread topped with the lemon sauce and whipped cream.
PINEAPPLE GLAZED BANANA BLUEBERRY MUFFINS
1-3/4 cups all-purpose flour
1/3 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup mashed ripe banana
1/2 cup milk
1/4 cup butter, melted
1 slightly beaten egg
1 tsp. vanilla
3/4 cup fresh blueberries
1/4 cup pineapple jam
Pineapple jam (optional)
1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffincups; set aside.
2. In a large bowl combine flour, brown sugar, baking powder, cinnamon, salt. Make a well in center of flour mixture; set aside.
3. In a medium bowl combine banana, milk, melted butter, egg, and vanilla. Add banana mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
4. Spoon batter into prepared muffin cups, filling each about 3/4 full. Spoon 1 teaspoon pineapple jam in batter in each muffin cup. Bake 15 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm with additional pineapple jam, if desired. Makes 12 muffins
MUFFINS W/VARIATIONS
1-3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup cooking oil
1 recipe Streusel Topping (optional for plain and sweet variations)
1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel Topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
4. Makes 12 muffins
5. POPPY SEED MUFFINS
Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to flour mixture.
6. CHEESE MUFFINS
Prepare as above, except stir 1/2 cup shredded cheddar cheese or Monterey Jack cheese into flour mixture.
7. STREUSEL TOPPING
In a small bowl stir together
3 tablespoons all-purpose flour,
3 tablespoons packed brown sugar,
1/4 teaspoon ground cinnamon.
Cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Stir in 2 tablespoons chopped pecans or walnuts.
8. BLUEBERRY MUFFINS
Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into batter.
9. BANANA MUFFINS
Prepare as above, greasing muffin cups (do not use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture.
10. CRANBERRY MUFFINS
Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter.
OATMEAL MUFFINS
Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture.
NUT BREAD
2-1/2 cups all purpose flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons salad oil
1-1/4 cups milk
1 egg
1 cup finely chopped nuts
Heat oven to 350 degrees. Grease and flour 9 x 5 x 3 inch loaf pan or two 8 1/2 x 41/2 x 2 1/2 inch loaf pans.
Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly.
Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.
VARIATIONS
APRICOT NUT BREAD:
Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel, 3/4 cup orange juice, and 1 cup finely chopped dried apricots.
BANANA NUT BREAD:
Decrease milk to 3/4 cup; add 1 cup mashed ripe bananas (2 to 3 medium)
DATE NUT BREAD:
Add 1 cup cut-up dates.
ORANGE NUT BREAD:
Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel and 3/4 cup orange juice.
PRUNE NUT BREAD:
Decrease milk to 1/2 cup; add 3/4 cup prune juice and 1 cup drained, chopped, cooked prunes.
SUNNY CRANBERRY BREAD
1-3/4 cups flour
1 cup sugar
1 Tbsp. Baking Powder
1/4 tsp. salt
2 cups Raisin Bran Cereal
1 cup milk
1 egg, slightly beaten
1/3 cup orange juice
1/4 cup oil
1 Tbsp. grated orange peel
1 cup cranberries, coarsely chopped
1/2 cup chopped Pecans
MIX flour, sugar, baking powder and salt in large bowl. Mix cereal and milk in medium bowl; let stand 5 minutes. Stir in egg, juice, oil and peel. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cranberries and pecans.
POUR into greased 9x5-inch loaf pan.
BAKE at 350°F for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
