Absolute Mexican Cornbread
1 cup butter, melted
1 cup white sugar
4 eggs
15 oz. can cream-style corn
half of a 4 oz. can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 tsp. baking powder
1/4 tsp. salt
Preheat oven to 300ºF. Lightly grease a 9x13" baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
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Add-On Scones
from Moms Big Book of Baking
6 Tbsp. butter, chilled
3 cups flour
1/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
add-on ingredients, below
2 large eggs, lightly beaten + 1 large egg, lightly beaten for brushing tops
3/4 cup whole or lowfat milk
Preheat oven to 450ºF. Coat baking sheet with cooking spray or line with parchment paper. Coat baking sheet with cooking spray or line with parchment paper. Cut butter into 1/4 dice. Place in small bowl and set in freezer while you gather together the rest of the ingredients. Combine flour, sugar, baking powder and salt in large mixing bowl. Add chilled butter pieces and, with electric mixer, mix on low speed until mixture resembles coarse meal. Stir in the add-on ingredients, if you are using them. Stir in 2 eggs and the milk and mix on low speed until dry ingredients are just moistened. Do not overmix! Turn dough onto lightly floured surface and divide in half. Shape each half into 6 disk. With sharp chefs knife, cut each disk into 6 wedges. Place wedges 1/2 apart on prepared baking sheet. Brush with remaining beaten egg. Bake scones until golden, about 15 minutes. Let cool 5 minutes and serve warm or let cool completely. The scones are best served the day they are baked. Makes 1 dozen.
Scone Add-ons:
3/4 cup raisins or dried currants
3/4 cup chopped pitted prunes, dried apricots, dried figs, dried apples or dried pears
3/4 cup chopped walnuts or pecans
1 cup fresh or frozen blueberries and 1/4 tsp. ground cinnamon
3/4 cup dried cranberries, 3/4 cup chopped walnuts and 2 tsp. grated orange zest
1/3 cup finely chopped crystallized ginger and 1 tsp. grated lemon zest
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Alienated Blueberry Muffins
so named because they are "out of this world"
2 cups fresh blueberries
1/4 cup all-purpose flour
2 cups all-purpose flour
4 tsp. baking powder
1 tsp. salt
1/4 cup margarine
1-1/2 cups white sugar
2 eggs
1 tsp. vanilla extract
1 cup milk
Preheat oven to 375ºF. Grease muffins tins, or line cups with paper liners. Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly. In a small bowl, whisk together 2 cups flour, baking powder and salt. In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter. Bake for 25 minutes. Makes 1 dozen.
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Almond Bread
from EPW
3 eggs
1/3 cup sugar
2 tbsp. vegetable oil
1 tsp. vanilla extract
1 1/4 cup flour
1 tsp. baking powder
1/2 cup blanched almonds, chopped
2 tsp. ground cinnamon, optional
Beat the eggs and sugar together until thick. Add the oil and vanilla and mix well. Stir in the flour, baking powder and almonds. Pour the batter into a lightly-oiled and floured 9x5x3" loaf pan just to cover the bottom of the pan. Sprinkle on the cinnamon. Add another layer of batter and cinnamon. Continue until all the batter and cinnamon are used. Bake in a 350ºF oven for 20 to 25 minutes, or until golden brown. Bread will be dense. Remove from the pan and cool on a wire rack. Cut into 1/2" slices when ready to serve.
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Almond-Cherry-Streusel Coffee Cake
Streusel:
1/2 cup flour
3 Tbsp. sugar
3 Tbsp. butter (NOT margarine)
1/4 cup sliced almonds
Cake:
2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, softened
2/3 cup sugar
1 beaten egg
8 oz. dairy sour cream
1 tsp. vanilla
1/4 tsp. almond extract
1/2 cup milk
20-oz. can cherry, apricot, strawberry or raspberry pie filling (or 12-oz. jar cherry, apricot, strawberry or raspberry preserves)
Grease 9 springform pan; set aside. For topping, stir together flour and sugar. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in almonds; set aside. For cake, stir together flour, baking powder, baking soda and salt; set aside. Beat butter and sugar with electric mixer on medium speed until fluffy. Beat in egg, sour cream, vanilla and almond extract until fluffy. Add flour mixture and milk alternately, beating just until blended after each addition. Spread 2/3 of the batter evenly in prepared pan. Spread pie filling on top of batter. Dollop remaining batter on top of filling. Sprinkle sugar mixture over batter in pan. Bake at 350ºF. about 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Serve warm. Serves 12.
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Almond Crescent Buns
1/4 cup margarine, softened
1/2 cup packed brown sugar
2 tsp. all-purpose flour
2 Tbsp. milk
3/8 tsp. almond extract
two 8 oz. cans refrigerated crescent rolls
2 Tbsp. butter, melted
1/4 cup chopped toasted almonds
1/2 cup powdered sugar
Preheat oven to 375ºF. Combine softened butter or margarine, brown sugar, flour, 1 Tbsp. milk, and 1/8 tsp. almond extract. Mix well. Spoon mixture into 12 ungreased muffin cups. Separate dough into 4 long rectangles. Firmly press perforations to seal. Combine melted butter and 1/8 tsp. almond extract; brush on dough. Sprinkle with nuts, and roll dough up jellyroll fashion. Cut each roll of dough into 3 slices. Place in muffin cups. Place muffin pan on a baking sheet. Bake for 15 to 20 minutes, or until golden brown. When done, invert rolls immediately onto cooling rack. Combine powdered sugar, 1 Tbsp. milk, and 1/8 tsp. almond extract. Drizzle over hot rolls. Makes 12 buns.
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Almond Mocha Muffins
2 tsp. instant coffee
1 Tbsp. hot water
1 egg
1/2 cup vegetable oil
1 cup milk
1/2 tsp. vanilla
1-1/2 cups flour
1/2 cup sugar
2-1/2 Tbsp. cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
2/3 cup almonds, chopped or sliced
Preheat oven to 400ºF. In large bowl, dissolve coffee in hot water; add egg, oil, milk and vanilla. Combine well. In smaller bowl, combine flour, sugar, cocoa, baking powder, baking soda, salt and almonds. Combine wet and dry ingredients; fold together gently until just mixed. Spoon batter into prepared muffin tins. Decorate top of each muffin with chopped or sliced almonds. Bake 25 minutes. Remove from pan and cool on rack.
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Almond Poppy Seed Muffins
1 egg
3/4 tsp. salt
1/3 cup sugar
1/4 cup oil
1 cup milk
2 cups flour
1 Tbsp. baking powder
3/4 cup almonds, chopped
1/3 cup poppy seeds
Preheat the oven to 400ºF. Beat the egg, salt and sugar until light and fluffy. Add the oil in a stream and continue beating. Add the milk. Sift the flour and baking powder together several times and add to batter, stirring until just mixed. Add the nuts and poppy seeds. Bake in greased muffin tins for 20-25 minutes. Makes 1 dozen muffins.
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Almond Poppy Seed Muffins #2
from "The Last Suppers," by Diane Mott Davidson
4 large eggs
2 cups sugar
1-3/4 cups evaporated milk (13 ounce can)
1/4 cup milk
2 cups vegetable oil
3-1/2 tsp. baking powder
1/2 tsp. salt
4 cups flour
1 tsp. vanilla extract
1/2 cup poppy seeds
Preheat the oven to 325ºF. Line 30 muffin cups with paper liners. In a large mixing bowl, beat together the eggs, sugar, evaporated milk, milk and vegetable oil. Sift together the baking powder, salt, and flour. Gradually add the flour mixture to the egg mixture, beating until well combined. Add the extracts and poppy seeds, stirring only until well combined. Using a 1/3-cup measure, pour the batter into the muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Always-Ready Biscuits
from Jeff
18 cups flour
1-1/2 cup dry milk powder
3/4 cup baking powder
3/4 cup sugar
5 tsp. salt
6 tsp. cream of tartar
6 cup shortening
4-1/2 cups water
In a large bowl, mix all dry ingredients together until well combined. Cut shortening into flour until mixture resembles coarse crumbs. Using fork, stir in water until mixture is just moistened. Preheat oven to 400ºF. Turn dough onto well-floured surface. Lightly flour your hands and knead dough 8 to 10 times until smooth. Pat out dough about 3/4" thick, cut into 1-1/2 squares or cut with biscuit cutter, do not twist biscuit cutter. Place about 1/2 apart on baking sheet and bake 20 to 25 minutes or until golden. Makes about 5 dozen.
To freeze: Prepare but do not bake. Freeze then place in plastic bags. Remove squares as needed and bake frozen for 30 to 35 minutes.
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Amish Bread and Starter
Starter:
1 cup flour
1 cup milk
1 cup sugar
Bread:
1 cup starter
1 cup vegetable oil
1/2 cup milk
3 eggs
1 tsp. vanilla
2 cups flour
1 cup sugar
1/2 tsp. salt
1-1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. ground cinnamon
2 small boxes instant vanilla pudding
2 cups chopped walnuts
To make starter: In large non-metallic bowl or jar, stir flour, milk and sugar with wooden spoon until smooth. Allow to stand uncovered at room temperature. On days 2, 3 and 4, stir the starter, but do not cover. On day 5, feed the starter by adding 1 cup EACH of flour, sugar and milk; stir well, but do not cover. On days 6, 7, 8 and 9, stir the starter, but do not cover. On day 10, feed starter with additional 1 cup EACH of flour, sugar and milk; stir well.
To make bread: Put starter into large bowl and combine with oil, milk, eggs and vanilla; mix well. Add flour, sugar, salt, baking powder and soda, cinnamon and pudding; blend well. Stir in walnuts until well combined. If desired, coat two well-greased loaf pans with cinnamon-sugar; pour in batter. Sprinkle tops with additional cinnamon-sugar, if desired. Bake at 325ºF. for 50-60 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
VARIATIONS:
Orange-Nut Bread: Substitute orange juice for the milk and grated orange peel for the cinnamon.
Orange-Blueberry Bread: Make substitutions as in Orange-Nut Bread above, but substitute blueberries for the walnuts.
Cherry-Almond Bread: Substitute maraschino cherry juice (or cherry syrup) for the milk and almond extract for the vanilla. Omit cinnamon. Use chopped almonds instead of walnuts, and add chopped maraschino cherries to taste.
Chocolate-Peanut Butter Bread: Substitute chocolate pudding for the vanilla. Omit cinnamon; stir in 1-2 Tbsp. peanut butter. If desired, substitute chocolate extract for the vanilla. Substitute peanut butter chips for the walnuts.
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Amusement Park Cornbread
from allrecipes.com
2/3 cup sugar
1/3 cup butter softened
1 tsp. salt
1 tsp. vanilla
2 egg
2 cups flour
1 Tbsp. baking powder
3/4 cup cornmeal
1-1/3 cups milk
Oven to 400ºF. Beat butter, sugar, salt and vanilla. Add eggs and beat, one at a time, until combined. Mix flour, powder and cornmeal. Add to butter mixture alternating with milk, beating well with each addition. Pour into 8" square pan and bake for 40 minutes until browned. Muffins bake for 20 minutes and 11x7 pan for about 20 minutes.
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Apple Bran Cheddar Muffins
1 cup whole bran cereal
1/4 cup milk
1 cup peeled, cored and sliced apple
1/3 cup vegetable oil
1 egg
1-1/2 cups all-purpose flour
3-1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/3 cup packed brown sugar
1/4 cup shredded Cheddar cheese
Preheat oven to 375ºF. Grease one 12-cup muffin tin or line with paper liners. Combine the bran cereal, milk and apples. Mix well. Beat in the vegetable oil and egg. Combine the flour, baking powder, salt, cinnamon and brown sugar. Make a well in the center and stir in the wet mixture. Add the shredded cheese and mix enough until just moistened. Pour the batter into the prepared pans. Bake 15 to 20 minutes. Makes 1 dozen.
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Apple Bread
3 eggs
1-1/2 cups oil
2 cups sugar
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. salt
1-1/2 Tbsp. cinnamon
2 cups peeled, diced apples
1 cup nuts, optional
Beat eggs, oil, sugar and vanilla. Mix flour, soda,salt and cinnamon in seperate bowl. Add dry ingrediants to the wet ones. Fold in apples and nuts. Grease and flour pans. Bake at 350 ºF. for 1 hour. Makes 2 loaves.
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Apple Breakfast Bread
2 apples
1 cup whole wheat flour
1 cup unbleached flour
1/2 cup oat bran
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/3 cup coarsely chopped almonds
3 egg whites
3/4 cup nonfat yogurt
1/3 cup maple syrup
1 tbsp. canola oil
1 tsp. vanilla extract
1/4 cup apricot all-fruit preserves
1 tbsp. orange juice
Coat a 9" tube pan with nonstick spray. Cut 1 apple into slices and arrange them around the bottom of the pan. Chop the other apple and set aside. In a large bowl, mix the whole wheat flour, unbleached flour, oat bran, baking powder, baking soda and cinnamon. Stir in the chopped apples and almonds. In a medium bowl, combine the egg whites, yogurt, maple syrup, oil and vanilla. Pour the liquid ingredients over the flour mixture. Stir to combine, but don't overmix. Add the batter to the prepared pan and level out the top. Bake at 375ºF. for 25 minutes. Let cool for 5 minutes on a wire rack. Run a knife between the bread and the sides of the pan to loosen the bread. Let stand for 10 minutes before unmolding. Cool completely before serving. Combine the preserves and orange juice in a 1-quart saucepan. Heat briefly to melt the preserves. Drizzle over the bread.
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Apple Cheddar Bread
2/3 cup white sugar
2 cups self-rising flour
1 tsp. ground cinnamon
1/2 cup chopped walnuts
2 eggs, beaten
1/2 cup margarine, melted
1 apple, peeled, cored and finely chopped
1/2 cup shredded Cheddar cheese
1/4 cup milk
Preheat oven to 350ºF. Grease a 9x5" loaf pan. In a large bowl, combine the sugar, flour, cinnamon walnuts, apples, and cheese. Add the eggs, melted butter or margarine, and milk; stir until well blended. Pour into prepared loaf pan. Bake in preheated oven for 1 hour, or until done. If loaf starts to brown too much, cover with foil.
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Apple-Cheddar Muffins
2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1 Tbsp. ground cinnamon
1 egg
1 cup milk
1/2 cup applesauce
1 cup shredded cheddar cheese
1/4 cup butter, melted
Preheat oven to 400ºF. Place paper muffin cup liners in 12 muffin cups. In medium bowl, combine flour, sugar, baking powder and cinnamon. In small bowl, lightly beat egg. Add milk, applesauce, cheddar cheese and butter; combine with dry ingredients and stir just until moistened. Spoon into prepared muffin cups. Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Remove from pan. Cool on wire rack or serve warm. Store in tightly-covered container at room temperature. Makes 12.
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Apple Cheese Quick Bread
1/2 cup butter, softened
1/3 cup white sugar
1/3 cup honey
2 eggs
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 medium Granny Smith apples, peeled, grated
4 ounces Swiss cheese, shredded
1/2 cup chopped walnuts
Preheat oven to 350ºF. Lightly grease a 9x5" loaf pan. In a large bowl, cream together butter and sugar until light and fluffy. Beat in honey and eggs. In separate bowl, sift together whole wheat flour, all-purpose flour, baking powder, soda and salt. Add flour mixture to butter and egg mixture; mix until combined. Fold in apple, cheese and walnuts. Spoon into prepared pan. Bake 50-60 minutes, or until a toothpick inserted into center of loaf comes out clean. Turn out onto a wire rack and let cool completely.
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Apple, Cinnamon & Raisin Muffins
2 cups flour
1 Tbsp. baking powder
1/2 tsp. nutmeg
2/3 cup apple juice
1/3 cup oil
1 apple, grated
1 tsp. cinnamon
1/2 cup raisins
Combine all ingredients. Bake at 400 ºF. for 15-20 minutes.
Cinnamon Crumble Topping: Mix 4 Tbsp. sugar, 2 Tbsp. flour, 1/2 tsp. cinnamon and 1 Tbsp. softened butter. Mix well by rubbing together with fingers. Sprinkle on muffin tops before baking.
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Apple Cinnamon Coffee Cake
2-1/2 cups all purpose flour
1 cup brown sugar, firmly packed
3/4 cup sugar
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground ginger
1 Tbs. plus 1 tsp. ground cinnamon
3/4 cup vegetable oil
1 lb. Granny Smith apples, or other tart green apples, peeled, cored, chopped
1 cup buttermilk
1 tsp. vanilla extract
1 large egg
Preheat oven to 325ºF. Butter and flour a round baking pan. Mix first 7 ingredients and 2-1/2 tsp. cinnamon in a food processor or bowl. Add oil and process until mixture resembles coarse meal. Transfer 3/4 cup of mixture to a smaller bowl and stir in remaining cinnamon. Set aside and reserve for topping. Add remaining ingredients to mixture in processor and process until just combined. Pour batter into prepared pan. Sprinkle reserved topping over top and bake about 1 hour 20 minutes, or until tester comes out clean when inserted into center. Transfer to rack and cool slightly.
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Apple Cinnamon Muffins
1 egg
2 cup Bisquick baking mix
3/4 cup apple, peeled and finely chopped
1/3 cup sugar
2/3 cup milk
2 tsp. oil, vegetable
2 tsp. cinnamon, ground
Preheat oven to 400ºF. Grease bottom only of 12 medium muffin cups. Beat egg slightly, stir in remaining ingredients just till moistened. Divide batter evenly among cups. Bake till golden brown, 15 to 17 minutes. Makes 1 dozen.
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Apple Cinnamon Muffins #2
1/3 cup sugar, divided
1-1/4 cups all-purpose flour
1/2 cup cream of wheat cereal (1-minute, 2-1/2-minute or 10-minute stovetop cooking)
1 Tbsp. baking powder
1-1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 cup apple juice, divided
1/2 cup milk
1 egg, slightly beaten
2 Tbsp. margarine or butter, melted
1 tsp. vanilla extract
1 cup peeled, chopped apple
Reserve 1 Tbsp. sugar. Blend remaining sugar, flour, cereal, baking powder, pumpkin pie spice and salt; set aside. Reserve 2 Tbsp. apple juice. Mix remaining apple juice, milk, egg, margarine or butter and vanilla; stir into flour mixture just until moistened. Stir in apple. Spoon into 9 greased 2-1/2" muffin-pan cups, mounding slightly. Bake at 400ºF for 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pans; brush tops with reserved apple juice and roll in reserved sugar. Serve warm.
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Apple Cinnamon Oatmeal Bread
1/4 cup butter, softened
1 cup white sugar
1 cup chunky applesauce
1-1/2 tsp. ground cinnamon
2 packets instant apple cinnamon oatmeal (single serving size)
2 eggs
1 tsp. baking soda
1-1/2 cups all-purpose flour
Preheat oven to 350ºF. Lightly grease and flour a 9x5" loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
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Apple Coffee Cake
Streusel Topping, below
2 cups Bisquick
2/3 cup milk
3 Tbsp. sugar
1 large egg
2 medium cooking apples, peeled and thinly sliced (2 cups)
2 Tbsp. chopped nuts
Glaze, below
Heat oven to 400ºF. Grease bottom and sides of 9 square pan with shortening. Make Streusel Topping; set aside. Stir Bisquick, milk, sugar and egg until blended; beat vigorously 30 seconds. Spread half of the batter in pan. Arrange apple slices on batter; sprinkle with half of the topping. Spread remaining batter over apple slices; sprinkle with remaining topping. Sprinkle with nuts. Bake 20 to 25 minutes or until toothpick inserted in center comes Out clean. Cool 20 minutes in pan on wire rack. Drizzle with Glaze. Serve warm or cool.
Streusel Topping: Mix 2/3 cup Bisquick, 2/3 cup brown sugar, 1 tsp. ground cinnamon and 1 tsp. ground nutmeg. Cut in 1/4 cup firm butter until mixture is crumbly.
Glaze: Mix 1/2 cup powdered sugar and 2-3 tsp. milk until smooth and thin enough to drizzle.
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Apple Coffee Cake #2
2 cups flour
2/3 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup butter
1/2 cup milk
1 beaten egg
2 cups thinly sliced, peeled cooking apples (about 2 apples)
Powdered Sugar Icing, below
Grease 9 square baking pan; set aside. Stir together flour, sugar, baking powder, cinnamon, salt and nutmeg. Cut in butter until mixture resembles coarse crumbs; set aside. Stir together milk and egg. Add all at once to dry ingredients; stir just until moistened. Spread half of batter evenly in pan. Arrange apple slices on top of batter. Dollop remaining batter, by small spoonfuls, on top of apple slices. Bake at 350ºF. about 40 minutes or until wooden toothpick inserted near center comes out clean. Cool slightly; drizzle with icing. Serve warm. Serves 9.
Powdered Sugar Icing: Combine 1/2 cup powdered sugar and 1/8 tsp. vanilla. Stir in 1 tsp. milk or orange juice. Stir in additional milk or orange juice, 1 tsp. at a time, until icing is smooth and easy to drizzle. Let coffee cake stand 2 hours before slicing.
Peach Coffee Cake: Prepare as directed, but substitute 2 cups sliced peaches for the cooking apples.
Shortcut: Substitute one 21-oz. can pie filling, such as apple, apricot, pineapple, raspberry or blackberry, for the sliced fruit.
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Apple Coffee Cake Supreme
from "Pillsbury Best of the Bake-Off Cookbook"
Nicole Plaut, Madison, WI, 1986
Coffee Cake:
1/2 cup sugar
2 eggs
1-2 tsp. grated lemon peel
1/2 cup plain yogurt
3 Tbsp. butter or margarine, melted
1-1/3 cups flour
2 tsp. baking powder
1/2 tsp. salt
3-4 cups thinly sliced, peeled apples (3-4 medium)
2 Tbsp. sugar
1/2-1 cup sliced almonds
Glaze:
1/3 cup sugar
1/3 cup butter or margarine, melted
1 egg, beaten
Heat oven to 375ºF. Grease 10 tart pan with removable bottom or 8 square pan. In small bowl, beat 1/2 cup sugar and 2 eggs; stir in lemon peel, yogurt and 3 Tbsp. butter. Add flour, baking powder and salt to egg mixture; blend well. Pour into greased pan. Arrange apple slices on top of dough, overlapping slightly. Sprinkle with 2 Tbsp. sugar and almonds. Bake 35-45 minutes or until golden brown and toothpick inserted in center comes out clean.* Meanwhile, in small bowl, combine all glaze ingredients; blend well. Slowly pour over almonds and allow mixture to soak into hot cake. Broil 5-6 from heat for 1-2 minutes or until bubbly. Serve warm. Store in refrigerator. Serves 8.
Note: If using 8 square pan, increase baking time by 5 minutes.
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Apple Coffee Cake with Brown Sugar Sauce
2 apples, peeled, cored and chopped
2-1/2 cups all-purpose flour
1-1/2 cups packed brown sugar
3/4 cup butter, softened
1 cup chopped walnuts, toasted
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
3/4 cup sour cream
1 tsp. vanilla extract
Preheat oven to 375ºF. Butter a 9" round cake pan or 9 1/2" springform pan. Using a fork, work flour with brown sugar and butter in a large bowl until crumbly. Stir in nuts. Divide mixture in half. Evenly press half into pan bottom to form a crust. Stir baking soda, cinnamon, and salt into remaining crumb mixture until blended, then make a well in the center. In a small bowl, lightly beat egg with sour cream and vanilla until smooth. Add to flour mixture, stirring just until combined. Fold in apples. Evenly spread batter over crumb mixture. Bake until a cake tester inserted into center comes out fairly clean, about 1 hour and 20 minutes. If top gets too brown before cake is baked, lightly lay a piece of foil over top for last 10 to 20 minutes of baking. Cool in pan on a rack. Serve with Brown Sugar Sauce. Cake keeps well at room temperature for a day. Covered, it freezes well and is easily cut while still frozen.
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Apple Crumb Coffee Cake
1-1/4 cup sugar, divided
1 Tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbsp. light corn syrup
2 cup apples, peeled and chopped
1/4 cup currants
2-1/2 cup flour
3/4 cup margarine, softened
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
3/4 cup buttermilk
vegetable shortening spray
In 2 quart saucepan, combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg. Add corn syrup, apples and currants. Cook over medium heat, stirring frequently until mixture thickens. Remove from heat and cool slightly. In a large mixing bowl, combine flour and remaining 3/4 cup sugar. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Remove 1/2 cup and set aside for topping. To remaining mixture, stir in salt, baking powder and baking soda. Mix egg and buttermilk together. Add dry ingredients to egg-buttermilk mixture, stirring only until combined. Spray a 9" round cake pan with vegetable spray. spread 2/3 of the batter over bottom of pan. Spread 2/3 of the apple mixture over batter. Dot with remaining batter and apple mixture, spreading evenly. sprinkle with reserved crumb mixture. Bake at 350ºF for 45 minutes. Cool slightly before serving.
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Apple Dumpling Muffins
from "The Muffin Lady"
2 cups flour
1 cup sugar
1 tbsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp mace
1/4 tsp cardamom
1/8 tsp ground cloves
1/4 cup oil
4 tbsp butter or margarine, melted
2 large eggs
3/4 cup milk
2 medium apples, peeled, cored and cut into slices
Preheat oven to 350ºF. Sift together all dry ingredients. Make a large well in the center and mix in by hand the oil, butter, eggs and milk. Fold in the sliced apples. Spoon into a wax paper-lined 12 unit muffin pan. Bake for 30 to 35 minutes. Makes twelve 2-4 oz muffins or six 6-8 oz muffins.
Per Serving (excluding unknown items): 249 Calories; 10g Fat (35.3% calories from fat); 4g Protein; 37g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 356mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
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Apple-Gingerbread Muffins
from "The All New Good Housekeeping Cookbook"
2 cups flour
1/4 cup packed brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. allspice
1/2 cup light molasses
1/4 cup milk
4 Tbsp. butter or margarine, melted
1 large egg
2 medium Golden Delicious or Rome Beauty apples, peeled and finely chopped (about 2 cups)
1/3 cup walnuts, chopped
Preheat oven to 400ºF. Grease twelve muffin cups. In large bowl, combine flour, brown sugar, baking soda, cinnamon, ginger, salt and allspice. In small bowl, with fork, beat molasses, milk, melted butter and egg until blended. Add molasses mixture to flour mixture; stir just until flour is moistened (batter will be lumpy). Gently stir in apples and walnuts. Spoon into prepared muffin cups. Bake until toothpick inserted in center of muffin comes out clean, about 25 minutes. Immediately remove muffins from pan. Serve warm, or cool on wire rack. Makes 1 dozen.
Each muffin: 229calories, 3g protein, 35g carbohydrate, 8g total fat (3g saturated), 29mg cholesterol, 256mg sodium
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Apple Loaf
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped walnuts
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 tsp. vanilla extract
1 cup apples - peeled, cored and shredded
Preheat oven to 350ºF. Grease one 9x5" loaf pan. Mix together flour, baking powder, soda, salt and nuts. In a large bowl, beat margarine, sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan. Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on a rack to cool.
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Apple McMuffins
from "Gloria Pitzer - The Recipe Detective"
20 oz. can apple pie filling, slightly mashed
18 oz. yellow cake mix or 4 cup homemade mix
1/3 cup orange juice
2 eggs, vigorously beaten
1 tsp. cinnamon (Lynda's note: I used apple pie spice mix)
Blend all ingredients, beating by hand, only until all particles of cake mix have been well moistened. Do not over beat. Fill paper-lined muffin tins half-full. Bake in a 425 degree oven for 16-18 minutes or until toothpick inserted in center comes out clean. Makes 3 dozen. (I only got 24 muffins) Will freeze up to 12 months.
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Apple Muffins
2 cups whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 cup nonfat milk
2 egg whites
1/4 cup vegetable oil
1/4 cup honey
1 cup chopped apples
Preheat oven to 375ºF. Lightly grease one 12-cup muffin tin. Lightly beat egg whites. In a separate bowl mix dry ingredients thoroughly. In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy. Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned. Makes 1 dozen.
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Apple-Nut Bread
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Angie Stevens, South Point, OH
2 cups vegetable oil
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
3 cups flour
1-1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. ginger
3 cups apples, chopped
1 cup nuts
Combine oil, sugar, eggs and vanilla in mixing bowl and beat with electric mixer. In separate bowl, mix together all dry ingredients. Add dry ingredients to oil and sugar mixture. Mix on low speed until blended. Stir in aples and nuts; mix by hand. Pour batter into greased and floured Bundt pan and bake at 350ºF. for 75 minutes. Let cool in pan for 15 minutes before serving.
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Apple-Nut Muffins
3/4 cup butter
1-1/2 cups white sugar
3 eggs
1-1/2 tsp. vanilla extract
3-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
3/4 tsp. salt
1-1/2 cups sour cream
21 oz. can apple pie filling
1 cup chopped walnuts
1/4 cup white sugar
1/2 tsp. ground cinnamon
Preheat oven to 350ºF. Lightly grease or line 24 muffin cups. In a large bowl, cream together butter and 1-1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins. Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes 2 dozen.
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Apple-Pecan Muffins
1-1/4 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. salt
3/4 cup sugar
1/2 cup vegetable oil
1 egg
2 Tbsp. lemon juice
1-1/2 tsp. vanilla
3/4 tsp. lemon zest
2 cups green apples, coarsely chopped
1/2 cup pecans, chopped and toasted
Preheat the oven to 350ºF. Grease the muffin cups. Sift the flour, baking soda, cinnamon and salt into a medium bowl. Combine sugar, oil, egg, lemon juice, vanilla and lemon peel in a large bowl; whisk to blend. Mix in the dry ingredients, then the apples and pecans. Spoon 1/3 cup batter into each prepared muffin cup. Bake until tester inserted into centers comes out clean, about 35 minutes. Turn muffins out onto rack; cool slightly. Makes 1 dozen muffins.
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Apple-Pecan Muffins #2
from "Cooking Light Five Star Recipes"
1-1/2 cups all-purpose flour
1-1/4 tsp. baking soda
1/4 tsp. salt
1 cup wheat bran flakes cereal with raisins
2/3 cup sugar
1/3 cup graham cracker crumbs
1 egg, lightly beaten
1 cup nonfat buttermilk
2 Tbsp. margarine, melted
1 cup peeled, finely chopped Rome apple
1/3 cup chopped pecans, toasted
2 Tbsp. sugar
3/4 tsp. ground cinnamon
1 Tbsp. margarine, melted
Vegetable cooking spray
1 Tbsp. sugar
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine egg, buttermilk, and 2 Tbsp. margarine; add to dry ingredients. Stir just until dry ingredients are moistened. Set aside. Combine apple and next 4 ingredients; set aside. Spoon 2 Tbsp. batter into each of 12 muffin cups coated with cooking spray. Top evenly with apple mixture. Spoon remaining batter evenly over apple mixture. (Batter will not completely cover apple mixture.) Sprinkle 1 Tbsp. sugar evenly over batter. Bake at 350ºF.or 25 minutes. Remove from pans immediately. Makes 1 dozen.
Serving size: 1 muffin. Calories 198 (28% from fat) Protein 3.6g Fat 6.1g (sat 0.9g) Carbohydrate 33.4g Fiber 1.5g Cholesterol 18mg Iron 1.5mg Sodium 240mg Calcium 33mg
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Apple Raisin Bread
1-1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1-1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2/3 cup packed brown sugar
1 cup rolled oats
1-1/2 cups grated apple
1/4 cup chopped walnuts
1/4 cup raisins
2 eggs
1/4 cup milk
1/4 cup vegetable oil
Preheat oven to 350ºF. Grease and flour an 8 1/2x4-1/2" loaf pan. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and oats. Add apple, nuts, raisins, eggs, milk, and oil. Mix until dry ingredients are moistened. Bake for 55 to 60 minutes, or until done. Cool on wire rack.
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Applesauce Biscuits
2 cups flour
2 tsp. baking powder
2 tsp. sugar
1/2 tsp. ground allspice
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup shortening
1/3 cup buttermilk
1/4 cup applesauce
In medium bowl, stir together flour, baking powder, sugar, allspice, baking soda, salt and cinnamon. Using pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center. In small bowl, combine buttermilk and applesauce; add to dry mixture all at once. Using fork, stir just until moistened. Turn dough out onto lightly floured surface. Quickly knead 10-12 strokes or until dough is nearly smooth. Pat or lightly roll to 1/2 thickness. Cut with floured 2-1/2 biscuit cutter. Place 1 apart on ungreased baking sheet. Bake at 450ºF. for 10-12 minutes or until golden. Remove from sheet and serve warm. Makes 10-12.
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Applesauce Bread
3 cups all-purpose flour
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups applesauce
1 cup raisins, optional
1 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1/2 cup sour cream
Preheat oven to 350ºF. Grease and flour two 9x5" loaf pans. Beat together eggs, sugar, and oil. Blend in applesauce, and then sour cream or buttermilk. Mix in flour, baking powder, soda, and cinnamon. Stir in raisins. Pour batter into prepared pans. Bake for 80 minutes. Cool on wire racks.
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Applesauce Muffins
1 large eggs
2 Tbsp. vegetable oil
1-1/2 cups unsweetened applesauce
2 cups flour
3/4 tsp. baking soda
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3/4 cup raisins
Topping:
8 oz. cream cheese, softened
milk
Beat together egg, oil and applesauce. Add flour, baking soda, baking powder and spices; beat well. Stir in raisins. Spoon batter into oiled and floured muffin wells. Bake at 375ºF. for 20-25 minutes or until firm to the touch and browned. Cool on wire racks.
Topping: Cream together cheese and just enough milk to make a thick, spreadable mixture. Spread over cooled muffins and serve.
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Applesauce Puffs
from "Recipe Hall of Fame Quick and Easy Cookbook"
2 cups Bisquick
1/4 cup sugar
1 tsp. cinnamon
1/2 cup applesauce
1/4 cup milk
1 egg, slightly beaten
2 Tbsp. salad oil
Topping:
2 Tbsp. melted margarine
1/2 cup sugar
1 tsp. cinnamon
Combine Bisquick, 1/4 cup sugar and 1 tsp. cinnamon. Add applesauce, milk, egg and oil. Beat vigorously for 30 seconds. Grease 2 small muffin tins and fill 2/3 full (yields 24) or 1 regular muffin tin (yields 12). Bake at 400ºF. for 12-16 minutes. Dip tops in melted butter and into sugar mixed with cinnamon. Can be frozen.
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Applesauce-Raisin Bread
from Calling All Cooks, Food Network
1 cup applesauce
1/2 cup oil
1 cup sugar
1-3/4 cup flour, sifted
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 egg, slightly beaten
1 cup raisins
Preheat oven to 325ºF. Mix the applesauce, oil, and sugar. Sift in the dry ingredients. Mix well after each addition. Add the egg and raisins. Mix and pour into a greased loaf pan. Bake 1 hour and 20 minutes or until done.
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Applesauce-Spice Muffins
2 cups self-rising flour
1/3 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup applesauce
1/2 cup milk
3 Tbsp. oil
1 egg
Heat oven to 425ºF. Grease 12 muffin cups or line with paper baking cups. In large bowl, combine flour sugar, cinnamon and nutmeg; mix well. In small bowl, combine applesauce, milk, oil and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Batter will be slightly lumpy. Fill greased muffin cups 2/3 full. Bake 18-20 minutes or until golden brown. Serve warm. Makes 1 dozen.
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Apple Scones
2 cups all-purpose flour
1/4 cup white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, chilled
1 apple - peeled, cored and shredded
1/2 cup milk
2 Tbsp. milk
2 Tbsp. white sugar
1/2 tsp. ground cinnamon
Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6" circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges. Bake at 425ºF. for 15 minutes, or until browned and risen. Serve warm with butter. Makes 1 dozen.
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