BREADS 36
After you take the loaves out of the oven/bread machine, let them cool about 10 – 15 minutes, then wrap each one in plastic wrap, then into a freezer bag and freeze. The bread is just fine when you thaw and use. Also wrapping and freezing them before they cool completely, they stay moist!
CHOCOLATE ORANGE BANANA BREAD~Shirley
3 C. flour
1-1/2 C. white sugar
3/4 tsp. salt
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
3 Tbs. vegetable oil
3 eggs
2 tsp. orange extract
3/4 C. orange juice
4 heaping Tbs. sour cream
6 or 7 oz. Baking chocolate, melted (can use bittersweet)**
3-4 very ripe bananas (2 C. banana puree)
**or 3/4 - 1 cup cocoa and 1 extra Tbls oil
Preheat oven to 325 F. Combine dry ingredients. In another bowl, combine beaten eggs, oil, orange extract, orange juice and sour cream. Make a well in center of dry ingredients and mix in liquid ingredients. In small bowl, mash bananas with fork. Continue bananas with hand mixer until pureed and as smooth as possible. Add to batter; do not over-mix. Gently mix in melted chocolate and incorporate until evenly blended.
NOTE:
Start with six oz. And if you like darker flavor/color, add other oz.
Pour into greased loaf pans. (You can get 5-6 small pans) Bake 50-55 minutes, until pick comes out clean. Cool 10 minutes in pan, remove to cooling rack. Wrap in plastic when cool and serve the following day.
BAKED HUSH PUPPIES
1 Cup yellow cornmeal
1 Teaspoon baking powder
1/2 Teaspoon salt, optional
1/2 Teaspoon paprika
1/2 Cup skim milk
1 egg white
1 Tablespoon canola oil
Preheat oven to 425 F. Spray a baking sheet with vegetable cooking spray. In a large bowl, combine cornmeal, baking powder, salt, and paprika. Mix well. In a small bowl, whisk together milk, egg white, and oil until smooth. Add milk mixture to cornmeal mixture. Stir until batter is just combined. Shape the batter into 1 1/2-inch rounds. Place rounds, 1 inch apart, on prepared baking sheet. Bake hush puppies until tops are firm and golden, about 10 to 15 minutes. Serve immediately.
ANGEL ROLLS
3-1/2 cups bread flour, divided
2 Tbsp. sugar
1 pkg. (1/4 oz.) quick-rise yeast
1-1/4 tsp. salt
1/2 tsp. baking soda
1 cup warm buttermilk (120º-130º)
(will appear curdled)
1/2 cup vegetable oil
1/3 cup warm water (120º-130º)
Melted butter or margarine
In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder, and baking soda. Add the buttermilk, oil and water; beat until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
Roll out to a 1/2-inch thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400º for 15-18 minutes or until golden. Brush tops with butter. Yields 14 rolls (You can also divide dough into two , roll each half out and cut into pie shaped pieces to make a total of 24 crescent rolls)
BANANA COFFEE MUFFINS
1/3 cup melted butter
4 ripe bananas, smashed
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 1/2 tablespoons strong coffee
1 teaspoon baking soda
Pinch salt
1 1/2 cups all-purpose flour
1 cup chopped pecans, toasted or raw
Preheat oven to 350 degrees F.
Grease a 12 cup capacity muffin tin or use paper liners.
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, coffee and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped pecans. Pour mixture into a prepared muffin tin. Bake for 20 to 30 minutes. Cool on a rack.
SWEET POTATO-CARROT MUFFINS
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup light olive oil or canola oil
1/3 cup brown sugar
1 large egg
1/3 cup low-fat yogurt
1 teaspoon vanilla extract
3/4 cup shredded carrot
1/2 cup mashed roasted Beauregard, Garnet, or Jewel yams
2 tablespoons sesame seeds
1 tablespoon pumpkin seeds
1. Preheat the oven to 375°F. Place paper liners in the cups of a 6-cup muffin pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. In another bowl, combine the oil, sugar, and egg. Mix in the yogurt and vanilla. Stir in the carrot and sweet potato. Add the wet ingredients to the bowl of dry ingredients, and mix just until blended. Spoon the batter into the muffin cups, filling them to the top. Sprinkle 1 teaspoon sesame seeds and a few pumpkin seeds over the top of each muffin.
3. Bake 22 to 27 minutes, until the muffins are lightly colored and a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan, then unmold, and cool completely on a wire rack.
NOTE:
To speed preparation and cleanup time, combine the sugar, egg, and other wet ingredients with the oil in a 4-cup measuring cup, then mix in the carrot and sweet potato.
DRIED CRANBERRY & RAISIN MUFFINS
1 cup all-purpose flour
3/4 cup whole wheat flour (preferably graham)*
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup dry Grape Nuts cereal
1/2 cup dried cranberries
1/4 cup dark raisins
1/4 cup golden raisins
4 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt, optional
1 cup low-fat milk
3 tablespoons butter, melted
3 egg whites or 2 eggs, beaten
1. Heat oven to 400°F. Lightly grease bottoms of 12 muffin cups or spray with cooking spray or line with paper liners.
2. Combine all-purpose flour, whole wheat flour, oats, brown sugar, cereal, cranberries, dark and golden raisins, baking powder, cinnamon and salt in large bowl. Whisk milk, butter and egg whites in small bowl until blended. Add to dry ingredients; stir about 20 strokes or just until dry ingredients are moistened. Spoon batter into muffin cups.
3. Bake 17 to 20 minutes or until muffins are lightly browned and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely or serve warm.
TIP
*Graham flour is a coarse-ground whole wheat flour.
ORANGE MUFFINS
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon grated orange peel
1 egg, beaten
3/4 cup orange juice
1/4 cup butter or margarine, melted
2 tablespoons milk
1 teaspoon vanilla
Whipped butter (optional)
No-sugar-added orange marmalade fruit spread (optional)
Preheat oven to 400°F. Coat twelve medium-size muffin cups with nonstick cooking spray, or line with paper liners; set aside.
Combine flour, baking powder, baking soda, salt and orange peel in medium bowl. Combine egg, orange juice, butter, milk and vanilla in small bowl until blended; stir into flour mixture just until moistened.
Spoon batter into prepared muffin cups, filling each cup 1/2 full. Bake 18 to 20 minutes or until golden brown. Let cool in pan on wire rack 5 minutes. Remove from pan; cool. Serve warm or at room temperature. Spread with whipped butter and marmalade, if desired.
MANDARIN ORANGE MUFFINS
1 1/2 C. flour
1 3/4 tsp. baking powder
1/2 tsp. Salt
1/4 tsp. Allspice
1/4 tsp Nutmeg
1/2 C. sugar
1/3 C. margarine or butter flavored shortening
1 egg, beaten
1- 10 oz. can of Mandarin oranges, drained (reserve juice)
1/4 C. + 3 TBSP juice from reserved Mandarin orange juice OR 1/4 C. milk
Sift dry ingredients together.
Add 1/3 C. margarine or butter flavored shortening, cut in until the mix crumbles.
Add 1 egg, beaten, and reserved juice from reserved Mandarin oranges OR 1/4 C. milk. Add entire liquid to the dry mix. Mix just until moistened. Do not over mix to avoid dry, tough muffins.
Fold in Mandarin oranges.
Line muffin tins with cupcake liners. Fill 3/4 full with batter then top muffin with one Mandarin orange.
Bake at 350 degrees F for 20 minutes.
HAWAIIAN BANANA NUT BREAD
3 cups all purpose flour
3/4 tsp. salt
1 teaspoon baking soda
2 cups sugar
1 tsp. cinnamon
1 cup chopped nuts (pecans or walnuts)
3 eggs beaten
1 cup vegetable oil
2 cups very ripe bananas mashed
1-8oz. can crushed pineapples drained
2 tsp. vanilla
1 cup flaked coconut
1 cup maraschino cherries
Preheat oven 350 degrees. Grease 2- 9x5 loaf pans or a tube pan. In a large mixing bowl combine the flour, salt, baking soda sugar and cinnamon Add nuts, eggs, oil, bananas, pineapples, vanilla, coconut and cherries. Stir until blended. Pour batter evenly into prepared pans. Bake at 350 degrees for 60 mins. if using loaf pans or until it comes out clean. Cool in pans for 10 mins. then remove to a wire rack to cool completely. If using tube pan I had to add 20 mins. longer
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