Holiday Scones
from Lynda
2 cups cake flour
1/3 cup granulated sugar
2 tsp. baking powder
6 Tbsp. chilled butter, cut into 12 pieces
1 Tbsp. oven-dried lemon zest
1 cup oven-dried strawberries
1 large egg, slightly beaten
1/2 cup heavy cream
1 tsp. vanilla extract
In a large bowl, combine cake flour, sugar and baking powder. Toss together lightly to mix. Cut the chilled butter pieces into the dry ingredients until the mixture resembles coarse meal. Toss in the lemon zest and the dried strawberries. Mix together the egg, cream and vanilla, then pour at once into the flour mixture. Mix lightly, using as few strokes as possible, until the dough clings together. Turn out onto a lightly floured surface and knead lightly 5-6 times. With floured hands, pat dough into an 8" round, about 1-1/2" thick. Cut round into 8 pie-shaped wedges and place on sheet pan. Brush tops of the scones with heavy cream, then sprinkle moderately with sugar. Bake scones until lightly colored around the edges, about 20 minutes in a 375ºF. oven. Cool slightly on a rack. Serve warm with clotted cream or citrus curd.
Oven-Dried Lemon Zest: Thinly peel the outer 1/16 to 1/8" of the peel. Do not use the white bitter pith under the peel. Approximate Drying Time at 140ºF: 1-2 hrs. Test for Doneness: Tough to brittle
Oven-Dried Strawberries: Halve or cut into 1/2" slices. Approximate Drying Time: 4-6 hrs. Test for Doneness: Pliable and leathery.
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Homesteader Cornbread
1-1/2 cups cornmeal
2-1/2 cups milk
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
Preheat oven to 400ºF. In a small bowl, combine corn meal and milk; let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
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Honey Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup white sugar
1 Tbsp. baking powder
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey
2 eggs, lightly beaten
Preheat oven to 400ºF. Lightly grease a 9x9" baking pan. In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
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Honey Corn Muffins
1-3/4 cups flour
3/4 cup cornmeal
1 Tbsp. baking powder
1 Tbsp. baking soda
1 tsp. salt
1/2 cup buttermilk
1/4 cup orange juice
1/4 cup vegetable oil
1/4 cup honey
Preheat oven to 350ºF. In large bowl, combine flour, cornmeal, sugar, baking powder, soda and salt. In small bowl, blend buttermilk, orange juice, oil and honey; add to dry ingredients. Stir until moistened. Pour into paper-lined muffin tins. Bake 15 minutes.
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Honey Crumb Coffee Cake
1-3/4 cups all-purpose flour
1/2 cup white sugar
1/2 cup unsalted butter
1/3 cup milk
2 eggs
2 tsp. baking powder
1/2 tsp. almond extract
1/2 tsp. orange extract
1/2 cup unsalted butter
1/2 cup chopped pecans
1/4 cup white sugar
1/2 tsp. ground nutmeg
1 Tbsp. milk
1/2 tsp. orange extract
1/4 cup honey
Preheat oven to 350ºF ; grease and flour a 9" square baking pan. Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 tsp. orange extract , and almond extract until well mixed. Spread batter into prepared pan. To Make Topping: In a heavy 2 quart saucepan combine 1/2 cup butter or margarine, pecans, 1/4 cup sugar, honey, nutmeg, 1 Tbsp. milk, and 1/2 tsp. orange extract. Cook over medium heat, stirring occasionally, until mixture comes to a full boil . Continue cooking, stirring occasionally, for 2 or 3 minutes. Pour topping evenly over coffee cake. Bake 22 to 27 minutes, or until wooden pick inserted in center comes out clean.
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Honey-Moist Cornbread
from Gail
1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp. salt
1 cup whipping cream
1/4 cup vegetable oil
1/4 cup honey
2 eggs, slightly beaten
Heat oven to 400ºF. In a medium bowl, stir together flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients just until moistened. Pour into greased 9” square baking pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
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Honey Wheat Muffins
1-1/2 cups buttermilk
1 cup rolled oats
2 Tbsp. honey
2 Tbsp. vegetable oil
1 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350ºF. Combine buttermilk and oats in a small saucepan; heat just until warm; set aside. Grease muffin cups or line with paper muffin liners. In a large bowl, combine honey and vegetable oil with oat mixture. Combine flour, baking powder, baking soda and salt; stir into wet mixture. Pour batter into prepared muffin cups. Bake in preheated oven until lightly browned, about 30 minutes. Serve warm. Makes 8 muffins.
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Hot Pull-Apart Biscuits
from "Recipe Hall of Fame Quick and Easy Cookbook"
10-biscuit package refrigerated biscuits
3 Tbsp. margarine, melted
1/2 tsp. chili powder
1/2 cup shredded Cheddar cheese
1/4 cup chopped jalpeno peppers
Cut biscuits into quarters. Combine margarine and chili powder in a 9” pie plate. Place biscuit pieces in pie plate and toss to coat each piece with margarine mixture. Sprinkle cheese and peppers on top. Bake at 350ºF. for 15 minutes or until brown.
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Hot Rise Biscuits
2 cups self-rising flour
1/4 cup shortening
3/4 cup milk
Heat oven to 450ºF. Lightly grease cookie sheet. Place flour in large bowl. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl. On lightly floured surface, knead dough just until smooth. Roll out to 1/2" thick. Cut with floured 2" round cutter. Place with sides touching on cookie sheet. Bake 10-12 minutes or until golden brown. Serve warm. Makes 14.
Old-Fashioned Buttermilk Biscuits: Substitute 3/4 cup plus 2 Tbsp. buttermilk for milk; add 1/4 tsp. baking soda to flour.
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Hot Water Cornbread
1 cup cornmeal
1 tsp. salt
1 tsp. white sugar
1 Tbsp. shortening
3/4 cup boiling water
In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts. Pour oil or bacon fat to a depth of 1/2" in a large skillet and heat to 375ºF. Shape cornmeal mixture into flattened balls using a heaping Tbsp. as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey. Makes 1 dozen cakes.
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Hungry Jack Biscuit Mini Focaccia
from "Pillsbury Best of the Bake-Off Cookbook"
Linda J. Greeson, Spring Valley, CA, 1996 Prize Winner
1/2 cup fresh basil leaves
1/4 cup fresh thyme sprigs
2 garlic cloves, chopped
1/4 tsp. salt, if desired
dash pepper
1/4 cup olive oil or vegetable oil
12-oz. can refrigerated flaky biscuits
1/4 cup pine nuts
1/3 cup grated Parmesan cheese
Heat oven to 400ºF. In blender container or food processor bowl with metal blade, combine basil, thyme, garlic, salt, pepper and oil. Cover; blend until finely chopped, scraping down sides of container, if necessary. Separate dough into 10 biscuits. On ungreased cookie sheets, press or roll each biscuit to a 3” circle. Make several indentations with fingers in tops of biscuits. Spread about 1 tsp. basil mixture evenly over each biscuit. Sprinkle each with 1 tsp. pine nuts; press gently. Sprinkle with cheese. Bake 10-12 minutes or until biscuits are golden brown. Serve warm. Serves 10.
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Hush Puppies
2 quarts vegetable oil for frying
3 cups cornmeal
2 tsp. baking powder
1-1/2 tsp. salt
1-1/2 cups milk
1/2 cup water
1 egg, beaten
1 small onion, minced
Heat vegetable oil to 365ºF. In a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. Mix in egg and chopped onion. Shape the batter into small balls, approximately 1 Tbsp. each. Use a long handled spoon to gently slide the hush puppies into the hot oil. Cook 8 or 10 at a time, until golden brown. Remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. Serve hot. Makes 2 dozen.
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Irish Brown Soda Bread
4 cups whole wheat flour
1 cup bread flour
1/3 cup rolled oats
1 tsp. baking soda
1 tsp. salt
2-1/2 cups buttermilk
Preheat oven to 425ºF. Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets. Bake in preheated oven until golden brown, about 30 to 45 minutes.
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Irish Soda Bread
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup white sugar
1-1/2 cups buttermilk
1/2 cup raisins
2 eggs
1 Tbsp. caraway seed
Preheat oven to 350ºF. Combine flour, baking powder, salt, and sugar. Beat eggs with buttermilk. Add the eggs and buttermilk into the flour mixture; stir in raisins. Pour dough onto lightly floured board. Shape into a round loaf, adding flour if necessary. Place in a lightly greased springform pan. Sprinkle top with caraway seeds if desired. Bake at 350ºF for 1 hour or until the bottom of the loaf sounds hollow when tapped.
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Irish Spicy Cornbread
2 cups all-purpose flour
1 cup yellow cornmeal
1/3 cup white sugar
4-1/2 tsp. baking powder
1-1/2 tsp. salt
1-1/2 tsp. cayenne pepper
1/2 cup shortening
1-1/2 cups milk
2 eggs, beaten
4-1/2 tsp. hot pepper sauce
Preheat oven and skillet to 400ºF. In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.
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Italian Biscuit Flatbread
from "Pillsbury Best of the Bake-Off Cookbook"
Edith L. Shulman, Grapevine, TX, 1996 Prize Winner
1/3 cup mayonnaise
1/3 cup grated Parmesan cheese
1/4 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
3 green onions, sliced
1 garlic clove, minced or 1/8 tsp. garlic powder
12-oz. can refrigerated flaky biscuits
Heat oven to 400ºF. In small bowl, combine mayonnaise and Parmesan cheese; stir in basil, oregano, green onions and garlic. Separate dough into 10 biscuits. On ungreased cookie sheets, press or roll each biscuit to 4” circle. Spread about 1 Tbsp. cheese mixture over each circle to within 1/4” of edge. Bake 10-13 minutes or until golden brown. Serve warm.
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Jacky's Fruit & Yogurt Muffins
2 cups all-purpose flour
1 cup white sugar
1 tsp. baking soda
1 tsp. baking powder
8 oz. container blueberry flavored yogurt
1 egg
1 tsp. vanilla extract
4 Tbsp. butter, melted
2 cups blueberries
Preheat oven to 350ºF. Grease 12 muffin cups or line with paper muffin liners. Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups. Bake in preheated oven for 25 minutes. Makes 1 dozen.
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Jam-Filled Buns
2 cups all-purpose flour
2 Tbsp. white sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, chilled
1 egg
1/2 cup cold milk
1/4 cup raspberry jam
In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter or margarine until crumbly. Make a well in the center. Beat egg until light and frothy, and mix in milk; pour all at once into well. Stir lightly to form a soft dough. Add more milk if needed. Turn dough out onto a floured surface, and knead 8 to 10 times. Pat or roll out to 3/4" thickness. Using a round cookie cutter, push straight down to cut. Arrange well apart on a greased baking sheet. Make a deep hollow in the center of each biscuit. Drop a small spoonful of jam into each hollow. Bake in a preheated 450ºF oven for 12 to 15 minutes. Serve hot. Makes 14-16
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Jam-Filled Crumb Muffins
from “Mom’s Big Book of Baking”
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup butter, melted and cooled
2/3 cup granulated sugar
2 large eggs
1 tsp. vanilla
1 cup whole or lowfat milk
1/4 cup best-quality fruit preserves
Crumb Topping:
1 cup flour
1/4 cup + 2 Tbsp. packed brown sugar
1/2 tsp. ground cinnamon
pinch of ground nutmeg
6 Tbsp. butter, melted
Preheat oven to 375ºF. Line a 12-cup muffin tin with paper liners to coat with cooking spray. Combine flour, baking powder and salt in medium mixing bowl. Whisk together cooled butter, granulated sugar, eggs, vanilla and milk in large mixing bowl. With wooden spoon, stir in flour mixture until just combined. Fill each cup about half full. Spoon 1 tsp. of preserves on top of batter. Cover preserves with batter so that each muffin cup is about three-quarters full. To make crumb topping: Combine flour, brown sugar, cinnamon and nutmeg in small bowl. Stir in melted butter and rub mixture between your fingers to form coarse crumbs. Scatter crumbs evenly oven muffins and press on the topping lightly with your fingers so it will adhere to the muffins. Bake until golden, 22-25 minutes. Let cool in pan about 5 minutes, invert onto wire rack, then turn right side up on rack to cool completely. Will keep in airtight container at room temperature up to 2 days, or wrap individually in plastic, then foil and freeze up to 1 month. Makes 1 dozen.
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Jam Muffins
2 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup white sugar
1 egg, beaten
3/4 cup milk
1/4 cup vegetable oil
1 cup any flavor fruit jam
Preheat oven to 400ºF. In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam. Pour the batter into the prepared pan and bake 25 minutes or until golden. Makes 1 dozen.
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Jelly Muffins
1-3/4 cups flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten
3/4 cup milk
1/3 cup vegetable oil
assorted jelly or jam
In large bowl, stir together flour, sugar, baking powder and salt. Make a well in center. In another bowl, combine egg, milk and oil; stir together. Add egg mixture all at once to flour mixture. Stir just until moistened; batter will be lumpy. Fill paper-lined muffin cups 2/3 full. Spoon 1 tsp. jelly atop batter in each muffin cup before baking. Bake at 400ºF. for 20-25 minutes. Makes 10-12 muffins.
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Jiffy Cinnamon Rolls
2 cups all-purpose flour
2 Tbsp. white sugar
4 tsp. baking powder
1 tsp. salt
1/4 cup cold butter or margarine
1 cup cold milk
1/3 cup butter or margarine
1 cup packed brown sugar
3 tsp. ground cinnamon
1/3 cup currants or cut up raisins
1/2 cup confectioners sugar
milk or water
Cream 1/3 cup butter or margarine, brown sugar, and cinnamon together. Drop 1 tsp. into each of 12 greased muffin tins. Reserve the remaining mixture. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup butter or margarine until crumbly. Make a well in center, and pour in milk. Stir to form a soft dough, adding a bit more milk if needed. Turn dough out on lightly floured surface. Knead 8 to 10 times. Roll into rectangle about 1/3" thick and 12" long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants or raisins over top. Roll up as for jelly roll. Mark first, then cut into 12 slices. Place cut side down in muffin pan. Bake in 400ºF. oven for 20 to 25 minutes. Turn out on a tray. To confectioners sugar, add enough milk or water to make a thin glaze. Drizzle over cinnamon rolls.
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Just Plain Banana Bread
recipe by Nikki
1 cup sugar
1/4 cup margarine
2 large eggs
1-1/2 cups flour
1 tsp. soda
1/2 tsp. salt
3 mashed bananas, about 1 cup
Cream margarine and sugar, add the beaten eggs then the flour, soda and salt mixture, lastly add the mashed bananas and mix well. Pour into greased and floured loaf pan and bake 1 hour in 350ºF. oven.
Per Serving (excluding unknown items): 163 Calories; 4g Fat (19.8% calories from fat); 2g Protein; 31g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 108mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.
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Just Plain Muffins with Variations
from "Weight Watchers New Complete Cookbook"
1-3/4 cups all-purpose flour
4 tsp. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup skim milk
1 egg
4 tsp. unsalted butter, melted
Preheat the over to 400ºF, spray a 12-cup muffin tin with nonstick cooking spray. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the milk, egg and butter. Pour over the flour mixture, stirring just until blended (Do not overmix). Spoon the batter into the cups, filling each about two-thirds full. Bake until a toothpick inserted in the muffin comes out clean and the muffins are golden brown, 20-25 minutes. Cool in the pan on a rack 5 minutes: remove from the pan and serve hot. Makes 12 servings
Now you can jazz these up by adding 3/4 cups fresh blueberries or raspberries to the flour mixture. Same amount of points. But the Dietary Fiber is now 1 gram.
Sweet Muffins: Substitute dark brown sugar or maple sugar for the granulated. Same amount of points.
Orange Muffins: Mix 1/2 cup skim milk, 1/2 cup orange juice (the milk will curdle) and 2 tsp. orange zest: use instead of the skim milk. Same amount of points.
Lemon Muffins: Mix 3/4 cup + 2 Tbsp. skim milk, 2 Tbsp. fresh lemon juice (the milk will curdle) and 2 tsp. lemon zest: use instead of the skim milk. Same points.
Chocolate Muffins Use 2 Tbsp. unsweetened cocoa powder and 1-1/2 cups flour: increase the sugar to 3 Tbsp.. Add 1 tsp. vanilla extract to the liquid. Dust with 1 tsp. confectioners' sugar when slightly cooled. Same points.
Per Serving (excluding unknown items): 96 Calories; 2g Fat (17.6% calories from fat); 3g Protein; 17g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 186mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. 2 Weight Watcher Points per muffin (original recipe)
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Kenny Rogers Roasters' Corn Muffins
from topsecretrecipes.com
1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 tsp. salt
1-1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 tsp. baking powder
1/2 cup milk
3/4 cup frozen yellow corn
Preheat oven to 400ºF. Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until muffins begin to turn brown on top.
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Key Lime Bread
2/3 cup butter
2 cups granulated sugar
4 large eggs, slightly beaten
2 Tbsp. Key Lime Juice
2 Tbsp. lime zest
1 tsp. vanilla extract
3 cups all-purpose flour
2-1/2 tsp. baking powder
1 cup milk
1 tsp. salt
1 cup chopped walnuts
Glaze:
2 Tbsp. Key Lime juice
2/3 cup granulated sugar
Grease 2 loaf pans. Preheat oven to 350ºF. Cream butter and sugar. Add in the eggs and beat well. Pour in juice, zest (grated peel) and vanilla extract. Combine well, set aside. In another bowl, combine flour, baking powder and salt. Add a little of the milk into the dry mixture, then a little of the creamed mixture, alternating until all are combined. Add walnuts and mix to form a nice batter. Divide batter into 2 pans and bake 50-60 minutes until brown. For glaze, mix juice and sugar and spoon over the bread after baking. Wrap. Slice in 24 thin slices. Makes 2 loaves.
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Land of Nod Cinnamon Buns
from Aces more Recipes from "The Best of Bridge"
20 frozen dough rolls
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 Tbsp. cinnamon
3/4 cup raisins
1/4 to 1/2 cup butter, melted
1/4 cup whipping cream, optional
Grease a 10" Bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins, pour melted butter over all. Cover with a clean, damp cloth.(Leave out at room temperature). In the morning preheat the oven to 350ºF and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate.
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Last Word in Nutmeg Muffins
2 cup flour
3/4 cup sugar
1 Tbsp. baking powder
1-1/2 nutmegs, whole, grated
1/2 tsp. salt
1 egg
3/4 cup heavy cream
3/4 cup milk
5 Tbsp. butter, melted
Preheat oven to 400ºF. Grease the muffin tins. Stir together with a fork the flour, sugar, baking powder, nutmeg, and salt in a medium-size bowl, thoroughly combining the ingredients. Beat the egg well in a small bowl, then stir in the cream, milk, and butter and blend well. Add the cream mixture to the flour mixture and stir only until there are no streaks of flour. Don't overmix. Spoon batter two-thirds full in each muffin cup. Bake for about 20 minutes, or until rounded tops are lightly golden. Remove muffins from the pan and serve warm. Or cool on a rack and store or freeze for later use; warm before serving.
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Lavosh
2-1/2 cups all-purpose flour
1 tsp. white sugar
1 tsp. salt
2/3 cup water
1 egg white
2 Tbsp. butter, melted
2 egg whites, beaten
2 Tbsp. sesame seeds
Preheat oven to 400ºF. In a large bowl, stir together, flour, sugar and salt. Add water, 1 egg white and melted butter; mix well to make a stiff dough. Knead until dough is smooth, about 5 minutes. Divide dough into 10 balls. Roll each ball on lightly floured surface until paper thin. Place on ungreased baking sheet. Brush with egg white and sprinkle with sesame seeds. Bake in preheated oven for 10 to 12 minutes, until browned. Makes 10 loaves.
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Lazy Maple Sticky Buns
from “The Best of Mr. Food Cookin’ Quickies”
1/4 cup packed brown sugar
1/4 cup butter
2 Tbsp. pure maple syrup
1/4 cup chopped pecans
8-oz. can refrigerated crescent rolls
1 Tbsp. granulated sugar
1/2 tsp. ground cinnamon
Preheat oven to 375ºF. Combine brown sugar, butter and syrup in 8” round cake pan. Bake 5 minutes or until butter melts; stir gently to blend. Sprinkle pecans over butter mixture. Remove dough from package (do not unroll dough). Cut roll into 12 slices. Combine granulated sugar and cinnamon. Dip both sides of each slice of dough into sugar mixture. Arrange in prepared pan, cut side down. Sprinkle with remaining sugar mixture. Bake 18 minutes or until golden. Invert pan immediately onto serving platter. Serve immediately. Makes 1 dozen.
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Lemon-Almond Breakfast Pastry
from "Pillsbury Best of the Bake-Off Cookbook"
Sharon Richardson, Dallas, TX, 1988 Prize Winner
Filling:
1/2 cup butter or margarine, softened
7-oz. tube almond paste, broken into small pieces
2 eggs
5 tsp. flour
1-2 tsp. grated lemon peel
Crust:
15-oz. pkg. refrigerated pie crusts
1 tsp. flour
1 egg, beaten
1 Tbsp. milk
2 Tbsp. sugar
In small bowl or food processor bowl with metal blade, combine butter and almond paste; beat or process until smooth. Add 2 eggs; mix well. By hand, stir in 5 tsp. flour and lemon peel until just blended. Cover; place in freezer 20-30 minutes or until mixture is thick. Allow both crust pouches to stand at room temperature 15-20 minutes. Heat oven to 400ºF. Remove one crust from pouch; unfold. Press out fold lines; sprinkle with 1 tsp. flour. Place floured side down on ungreased 12” pizza pan or cookie sheet. Spread cold filling over crust to within 2” of edge. Brush edge with beaten egg. Refrigerate while preparing top crust. Remove remaining crust from pouch; unfold. Press out fold lines; cut 1” circle from center of crust. Using very sharp knife, and curving motions, decoratively score crust in pinwheel design. (Do not cut through crust or filling will leak out.) Carefully place over filled bottom crust. Press edges to seal; flute. In small bowl, combine remaining beaten egg and milk. Brush over pastry; sprinkle with sugar. Bake 22-27 minutes or until golden brown. Serve warm. Serves 16.
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Lemon-Almond Scones
2 cups flour
2 Tbsp. brown sugar
2 tsp. baking powder
1 tsp. finely shredded lemon peel
1/4 tsp. salt
1/4 cup chilled butter
1/4 cup almond paste (about 1/4 of an 8-oz. can)
1 beaten egg
1/3 cup milk
1/2 cup sifted powdered sugar
1/4 cup toasted sliced almonds
In medium bowl, stir together flour, brown sugar, baking powder, lemon peel and salt. Use pastry blender to cut in butter and almond paste until mixture resembles coarse crumbs. Make well in center of dry mixture. In small bowl, combine egg and milk; add to dry mixture all at once. Use fork to stir just until moistened. Turn dough out on lightly floured surface. Knead dough 10-12 strokes or until nearly smooth. Pat or lightly roll out to 1/2” thickness. Cut into desired shapes with floured 2-2-1/2” cutter, dipping cutter into flour between cuts. Place 1” apart on ungreased baking sheet. Brush tops with half-and-half. Sprinkle with 2 tsp. sugar. Bake at 400ºF. for 10-12 minutes or until golden. Remove from sheet and cool on wire rack 5 minutes. Meanwhile, for glaze, in small bowl, stir powdered sugar and enough lemon juice to reach drizzling consistency. Brush glaze over scones; sprinkle with almonds. Makes ten 2-1/2” or twenty 2” scones.
Shortcut: Prepare as directed, except increase milk to 2/3 cup. Do not knead, roll or cut out. Drop from a Tbsp. into mounds 1” apart on ungreased baking sheet. Bake and serve as directed above.
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Lemon and Poppy Seed Scones
2 cups flour
3 tsp. baking powder
1/4 tsp. salt
1/4 cup sugar
1 Tbsp. poppy seed
1/3 cup firm butter
1/3 cup currants
2 Tbsp. lemon juice
3/4 cup milk
Heat oven to 425ºF. Spray cookie sheet with Pam. Mix flour, baking powder, salt, sugar and poppy seed in large bow. Cut in butter until mixture resembles fine crumbs. Stir in currants. Mix lemon juice and milk; stir into flour mixture. Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into 9" circle on prepared cookie sheet. Brush with milk and sprinkle with sugar if desired. Cut into 8 wedges, but do not separate. Bake 12- 15 minutes or until golden brown. Remove from cookie sheet immediately; carefully separate wedges. Serve warm. Makes 8.
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Lemon Blueberry Bread
1/3 cup melted butter
1 cup white sugar
3 Tbsp. lemon juice
2 eggs
1-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 cup milk
2 Tbsp. grated lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
2 Tbsp. lemon juice
1/4 cup white sugar
Preheat oven to 350ºF. Lightly grease an 8x4" loaf pan. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in peel, nuts, and blueberries. Pour batter into prepared pan. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, lemon juice and 1/2 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
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Lemon Bread
1/3 cup soft oleo
1 cup sugar
2 eggs
1/4 tsp. almond extract
1-1/2 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 cup milk
1 Tbsp. grated lemon rind
1/2 cup pecan pieces
Cream oleo and sugar; add eggs, one at a time beating well. Add extract. Combine dry ingredients and add alternately with milk. Add rind and nuts. Pour into greased loaf pan. Bake at 325ºF. for 60-70 minutes. Cool 10 minutes.
Glaze: Combine 1/4 cup sugar and 3 Tbsp. fresh lemon juice. Pour over warm bread.
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Lemon Burst Biscuits
2 cups flour
1 Tbsp. sugar
2 tsp. baking powder
2 tsp. finely shredded lemon peel
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup shortening
1/3 cup buttermilk
1/3 cup mayonnaise or salad dressing
Lemon Glaze, below, optional
In medium bowl, stir together flour, sugar, baking powder, lemon peel, baking soda and salt. Using pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in center. In small bowl, combine buttermilk and mayonnaise. Add to dry mixture all at once. Using fork, stir just until moistened. Turn dough out onto lightly floured surface. Quickly knead by folding and pressing gently 10-12 strokes or until dough is nearly smooth. Pat or lightly roll to 1/2” thickness. Cut dough with floured 2-1/2” biscuit cutter, dipping cutter into flour between cuts. Place 1” apart on ungreased baking sheet. Bake at 450ºF. for 10-12 minutes or until golden. Remove from sheet and cool slightly. If desired, drizzle Glaze over biscuits just before serving. Serve warm. Makes 10-12.
Lemon Glaze: Stir together 1 cup sifted powdered sugar, 1/2 tsp. finely shredded lemon peel, 1/4 tsp. vanilla and 1 Tbsp. milk. Stir in additional milk, 1 tsp. at a time, until glaze is smooth and of desired drizzling consistency.
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Lemon Chive Pepper Muffins
2 cups self-rising flour
1/2 cup sugar
1/4 cup chopped fresh chives
1 Tbsp. grated lemon peel
1/2-1 tsp. coarse ground black pepper
3/4 cup milk
1/3 cup oil
1 egg, slightly beaten
Heat oven to 400ºF. Grease bottoms only of 12 muffin cups or line with paper baking cups. In medium bowl, combine flour, sugar, chives, lemon peel and pepper; mix well. Add milk, oil and egg; stir just until dry ingredients are moistened. Fill greased muffin cups 3/4 full. Bake 15-20 minutes or until light golden brown. Serve warm. Makes 1 dozen.
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Lemon Clover Rolls
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Liz Kenneweg, Gooseberry Patch
2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup + 2 tsp. sugar, divided
1/3 cup shortening
1/2 cup milk
3 Tbsp. lemon juice
Sift, then measure flour. Sift again with baking soda, salt and 1/4 cup sugar. Cut shortening into flour mixture until it resembles cornmeal. Combine milk and lemon juice; add to flour mixture. Stir quickly to form a soft dough. Turn onto lightly floured board. Knead slightly. Form dough into balls about the size of marbles. Place 3 balls in each lightly oiled muffin tin. Sprinkle with remaining sugar. Bake at 450ºF. For 20 minutes. Makes 1 dozen.
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Lemon Cream Cheese Muffins
1 egg
1/2 cup + 1 Tbsp. vegetable oil
1/2 cup milk
2/3 cup sugar
4 oz. pkg. cream cheese
1-1/2 cup flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 lemon - zest and juice separated
Preheat oven to 375ºF. Mix egg, oil, milk and sugar together. Cut cream cheese into small pieces, mix with 2 Tbsp. flour. Add lemon zest. Add rest of ingredients and bake for 20-25 minutes.
Icing: To 2 Tbsp. lemon juice, add enough powdered sugar to make icing consistency for drizzling over top of warm muffins.
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Lemon Cream Scones
from “Mom’s Big Book of Baking”
2 cups all-purpose flour
1 cup cake flour (NOT self-rising)
1/2 cup sugar + more for sprinkling
1 Tbsp. + 1 tsp. baking powder
1/2 tsp. salt
1 large egg, lightly beaten
1 cup heavy cream + more for brushing on top of scones
1 tsp. grated lemon zest
Preheat oven to 450ºF. Spray baking sheet with cooking spray or line with parchment papers. Combine flours, sugar, baking powder and salt in large mixing bowl. Stir in egg, heavy cream and lemon zest with wooden spoon until dry ingredients are just moistened. Do not overmix. Turn dough onto lightly floured work surface and divide in half. Shape each half into 6” disk. With sharp chef’s knife, cut each disk into 6 wedges. Place wedges 1/2” apart on prepared baking sheet. Brush with cream and sprinkle with sugar. Bake scones until golden, about 12-15 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.
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Lemon-Ginger Muffins
from “Mom’s Big Book of Baking”
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, melted and cooled
2/3 cup sugar
2 large eggs
1 tsp. vanilla
1/4 cup peeled and minced fresh ginger
1 Tbsp. grated lemon zest
1 cup buttermilk or lowfat plain yogurt
Preheat oven to 375ºF. Line 12-cup muffin tin with paper liners or coat with cooking spray. Combine flour, baking powder, baking soda and salt in medium mixing bowl. Whisk together cooled butter, sugar, eggs, vanilla, ginger, lemon zest and buttermilk in large mixing bowl. With wooden spoon, stir in flour mixture until just combined. Fill each muffin cup about three-quarters full. Bake until golden and a toothpick inserted into center comes out clean, 22-25 minutes. Let cool in pan about 5 minutes, invert onto wire rack, then turn right side up on rack to cool completely. Will keep in airtight container at room temperature up to 2 days, or wrap individually in plastic, then foil and freeze up to 1 month. Makes 1 dozen.
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Lemon-Glazed Zucchini Quick Bread
from Cooking Light magazine
2-1/3 cups all-purpose flour
3/4 cup granulated sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup finely shredded zucchini
1/2 cup 1% low-fat milk
1/4 cup vegetable oil
2 Tbsp. grated lemon rind
1 large egg
Cooking spray
1 cup sifted powdered sugar
2 Tbsp. fresh lemon juice
Preheat oven to 350ºF. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and the next 6 ingredients (flour through nutmeg) in a large bowl; make a well in center of mixture. Combine zucchini, milk, oil, rind, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8 x 4" loaf pan coated with cooking spray. Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf. Yield: 12 servings (serving size: 1 slice).
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Lemon Muffins
2 cups all-purpose flour
1/2 cup white sugar
3 tsp. baking powder
1 Tbsp. grated lemon zest
1/2 tsp. salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
Heat oven to 400ºF. Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm. Makes 1 dozen.
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Lemon Nutmeg Scones
from "Pillsbury Best of the Bake-Off Cookbook"
Anita Atoulikian, Parma, OH, 1990 Prize Winner
1-3/4 cups flour
1/4 cup cornstarch
1 tsp. baking soda
1/4 tsp. nutmeg
6 Tbsp. butter or margarine
8 oz. lemon yogurt
1/3 cup golden raisins
2 eggs
4-1/2 tsp. sugar
1/8 tsp. nutmeg
3 oz. cream cheese, softened
Heat oven to 450ºF. Grease cookie sheet. In large bowl, combine flour, cornstarch, baking soda and 1/4 tsp. Nutmeg; blend well. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. In small bowl, combine 1/2 cup of the lemon yogurt, raisins and eggs. Add to dry ingredients all at once; stir until dry ingredients are just moistened. (Dough will be sticky.) On floured surface, shape dough into ball. On greased cookie sheet, press dough into 9” circle, about 3/4” thick. In small bowl, combine sugar and 1/8 tsp. nutmeg; sprinkle over top of dough. Cut into 12 wedges; separate so wedges are 1” apart. Bake 7-10 minutes or until very light golden brown. Meanwhile, in small bowl, combine remaining yogurt and cream cheese; bat until well blended. Serve with warm scones.
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Lemon-Pecan Sunburst Coffee Cake
from "Pillsbury Best of the Bake-Off Cookbook"
Jennifer Peterson, Lincoln City, OR, 1998
Coffee Cake:
one 1-lb. 1.3-oz. can large refrigerated flaky biscuits
1/4 cup finely chopped pecans
1/4 cup sugar
2 tsp. grated lemon peel
2 Tbsp. butter or margarine, melted
Glaze:
1/2 cup powdered sugar
1-1/2 oz. cream cheese, softened
2-1/2 to 3 tsp. lemon juice
Heat oven to 375ºF. Grease 9 or 8” round cake pan. Separate dough into 8 biscuits. Place 1 biscuit in center of greased pan. Cut remaining biscuits in half, forming 14 half rounds. Arrange pieces around center in sunburst pattern with cut sides facing the same direction. In small bowl, combine pecans, sugar and lemon peel; mix well. Brush butter over top of biscuits; sprinkle with pecan mixture. Bake 20-25 minutes or until golden brown. Meanwhile, in small bowl, combine all glaze ingredients, adding enough lemon juice for desired drizzling consistency. Blend until smooth. Drizzle over warm coffee cake. Cool 10 minutes. Serve warm. Serves 8.
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Quick Breads, Biscuits & Muffins, page 1
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