New Orleans Beignets
1/2 cup water
4 Tbsp. butter
2 tsp. sugar
dash salt
1/2 cup flour
2 eggs
1 tsp. vanilla
oil
powdered sugar
In saucepan over medium heat, combine water, butter, sugar and salt. Bring to a boil, stirring, until butter melts. Add flour all at once. Over low heat, cook and stir until mixture forms into a ball. Remove from heat. Vigorously beat in eggs, one at a time, until mixture is smooth and shiny. Add vanilla, mixing well. Drop rounded teaspoonfuls of dough into deep hot oil (375ºF) and fry beignets a few at a time until golden on all sides; beignets may turn automatically. Remove with slotted spoon to drain on paper toweling. Sprinkle with powdered sugar before serving. Makes 2 dozen.
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Nick's Favorite Cherry-Pecan Bread
1/2 cup margarine
3/4 cup white sugar
2 eggs
1 cup buttermilk
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
2 cups all-purpose flour
10 oz. jar maraschino cherries, drained and chopped
1 cup chopped pecans
Preheat oven to 350ºF. Grease a 9x5" loaf pan. In a large bowl, cream butter or margarine and sugar together. Add eggs, and continue mixing until light and fluffy. Add baking soda, salt, and vanilla; mix thoroughly. Alternately add buttermilk and flour to the creamed mixture, mixing only enough to hold ingredients together. Fold in cherries and nuts, mixing lightly. Turn batter into prepared pan. Bake for 50 to 60 minutes, or until bread tests done. Cool completely before slicing.
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Norwegian Flat Bread
1-1/3 cups whole wheat flour
1-1/3 cups all-purpose flour
1/4 cup vegetable oil
1 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk, room temperature
In a large bowl combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt. Add enough buttermilk to make a stiff dough. Knead dough for 30 seconds on a well-floured surface. Cover dough to prevent drying. Roll 1/4 cup handfuls of dough into balls and pat into a flat circle. Using a rolling pin, flatten dough into 10" circles. Place onto ungreased cookie sheet. Score pieces into pie shapes by running a knife along but not through dough. Repeat process with remaining dough. Bake in a preheated 350ºF. oven for 8 to 10 minutes. Cool on wire rack briefly before breaking along scored lines.
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Norwegian Lefse
10 potatoes, peeled
1/2 cup butter
1/3 cup heavy cream
1 Tbsp. salt
1 Tbsp. white sugar
2-1/2 cups all-purpose flour
In a medium saucepan, cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place 9 cups of the riced potatoes in a large bowl. Beat butter, cream, salt and sugar into the hot riced potatoes. Let cool to room temperature. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8" thickness. Cook on a hot (400ºF) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
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No-Yeast Raisin Bread
3 cups flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 tsp. ground cinnamon
1 cup raisins
1 egg
1/4 cup melted butter
1 cup milk
Preheat oven to 350ºF. Grease a 9x5" loaf pan. In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center. In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5" loaf pan. Bake 1 hour. Serve plain or toasted with butter.
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Nutmeg Streusel Muffins
recipe by Gail
Streusel Mixture:
1-1/3 cup flour
1 cup firmly packed brown sugar
1/2 cup butter softened
Muffins:
2/3 cup flour
1-1/2 tsp. baking powder
1-1/2 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup buttermilk
1 egg
Heat oven to 400ºF. In large bowl combine 1-1/3 cup flour, brown sugar; cut in butter until crumbly. Reserve 1/2 cup for streusel topping. In same bowl add all muffin ingredients to streusel mixture. Stir just until moistened. Spoon into greased 12 cup muffin pan. Sprinkle with reserved streusel mixture. Bake 18 to 22 minutes or until lightly browned. Let stand 5 minutes; remove from pan. Makes 12 muffins.
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Nutty Banana Bread
3 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
10 bananas, mashed
3/4 cup butter, softened
1 cup brown sugar
3 eggs, beaten
3/4 cup walnut halves or pieces
1/4 cup pecan halves or pieces
Preheat oven to 350ºF. Lightly grease three 8x4" loaf pans. In a large bowl, stir together flour, baking soda and salt. In a separate bowl, beat together bananas, butter, brown sugar and eggs. Stir banana mixture into flour mixture, just until combined. Fold in nuts. Pour batter into prepared pans. Bake 30 to 45 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let bread rest in pans for 10 minutes, ten remove loaves from pans and allow to cool on a wire rack.
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Nutty Citrus Twists
2 loaves frozen bread dough, thawed & risen
Filling:
1 cup powdered sugar
1/4 cup butter, softened
1 grated orange rind
1 grated lemon rind
1 cup finely chopped walnuts
Glaze:
3 tsp. fresh orange juice
1 tsp. fresh lemon juice
1 Tbsp. light corn syrup
Icing:
1/2 cup powdered sugar
2-3 tsp. lemon juice
Roll one loaf of dough to 12” square. Combine 1 cup powdered sugar, butter and rinds. Beat until smooth. Stir in nuts. Spread half of filling over half of the dough. Fold dough over filling. Cut into twelve 6x1” strips. Spray baking sheets with Pam. Twist each strip 4=-5 times and coil onto baking sheet. Repeat with second loaf. Cover with sprayed plastic wrap. Let rise until double, 35-45 minutes. Mix glaze and set aside. Remove wrap. Bake twists at 375ºF. for 12 minutes. Brush with glaze and bake 3-5 minutes more or until golden brown. Remove to cooling rack. Drizzling with icing before serving. Makes 2 dozen.
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Nutty Coffee Cake
2-1/2 cups buttermilk baking mix
1/3 cup white sugar
1 egg
3 Tbsp. vegetable oil
2/3 cup milk
1/3 cup chopped walnuts, toasted
1/4 cup white sugar
1 Tbsp. grated lemon zest
Preheat oven to 400ºF. Grease and flour a 9" round pan. In a medium bowl, stir together the biscuit mix and 1/3 cup of sugar. Add the egg, oil, and milk, mix until smooth. Spread evenly into the prepared pan. In another bowl, stir together the chopped nuts, 1/4 cup of sugar and lemon zest. Sprinkle this mixture over the batter in the pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Serve warm.
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Oatmeal Blueberry Muffins
1-1/4 cups quick cooking oats
1 cup all-purpose flour
1/3 cup white sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 cup blueberries, rinsed and drained
Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter. Bake at 425ºF. for 20 to 25 minutes. Makes 1 dozen.
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Oatmeal Cherry Muffins
1 cup old-fashioned or quick cooking oats, uncooked
1 cup flour
1/2 cup packed brown sugar
1-1/2 tsp. baking powder
1/8 tsp. ground nutmeg
3/4 cup buttermilk
1 egg, lightly beaten
1/4 cup applesauce
1 tsp. vanilla
1 cup chopped and pitted cherries, fresh or frozen
In large bowl, combine oats, flour, brown sugar, baking powder and nutmeg. In small bowl, combine buttermilk, egg, oil and vanilla. Pour into oats mixture, stir just to moisten. Quickly stir in cherries (it is NOT necessary to thaw cherries, if frozen). Prepare muffin tins. Fill tins 2/3 full. Bake in preheated 400ºF. oven 15-20 minutes.
Note: You may substitute 1 cup canned tart cherries, drained and coarsely chopped, for the fresh or frozen cherries, if you wish.
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Old-Fashioned Cream Scones
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. baking powder
1 Tbsp. white sugar
1/2 tsp. salt
1/4 cup butter
2 eggs, beaten
1/3 cup heavy cream
1 egg white
2 tsp. white sugar
Grease a cookie sheet. In a large bowl, stir together the all purpose flour, whole wheat flour, baking powder, 2 Tbsp. sugar and salt. Using a pastry blender or fork, cut the butter into the flour mixture until it resembles fine bread crumbs. Stir in eggs and cream to make a firm dough. Turn mixture onto a lightly floured surface and briefly knead until dough sticks together. Divide the dough into 8 or 10 pieces, and round out the edges. Place onto the prepared cookie sheet, brush with egg white and sprinkle with remaining sugar. Bake at 400ºF for 12 to 15 minutes, or until golden brown. Makes 8.
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Old-Fashioned Hot Cross Muffins
2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. ground allspice
1 cup milk
1/2 cup butter, melted and cooled
1 egg, lightly beaten
1 tsp. vanilla or almond extract
1/4 tsp. grated orange peel
1/2 tsp. grated lemon peel
1 cup currants or raisins
Glaze:
1-1/2 tsp. freshly squeezed lemon juice
1/3 cup powdered sugar
Preheat oven to 375ºF. In large bowl, stir together flour, sugar, baking powder, salt, cinnamon and allspice. In small bowl, stir together milk, butter, egg, vanilla, orange peel and lemon peel. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in currants or raisins. Spoon batter into greased muffin tins; bake 15-20 minutes. Remove muffin tins to wire rack. Cool 5 minutes before removing muffins from cups. Glaze while warm. Finish cooling on rack.
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One-Step Tropical Coffee Cake
from "Pillsbury Best of the Bake-Off Cookbook"
Sharon Schubert, Mentor, OH, 1973 Prize Winner
Coffee Cake:
1-1/2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
8 oz. pineapple or unflavored yogurt
1/2 cup oil
2 eggs
Topping:
1 cup coconut
1/3 cup sugar
1 tsp. cinnamon
Heat oven to 350ºF. Grease 9” square or 11x7” pan. In large bowl, combine all coffee cake ingredients; stir 70-80 strokes until well blended. Pour into greased pan. In small bowl, combine all topping ingredients. Sprinkle over batter. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Serves 9.
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Onion Flat Bread
2 Tbsp. butter
1 cup chopped onions
two 6.5-oz. pkg. pizza crust mix
1 cup hot water
1 Tbsp. olive oil
1 tsp. dried parsley flakes
salt and pepper
Heat oven to 450ºF. Grease large cookie sheet. Melt butter in large skillet. Add onions; cook and stir until tender and translucent but now brown. In large bowl, combine pizza crust mix, water and half of the cooked onions; stir vigorously with spoon about 20 strokes to form a soft dough. With oiled hands, shape dough into smooth ball. Place on greased cookie sheet; press into 13x10" rectangle. Spread dough with oil; top with remaining half of onions. Sprinkle with parsley. Add salt and pepper to taste. Let rise in warm place (80-85ºF) for 30 minutes or until dough has risen slightly. Bake 17-20 minutes or until golden brown. Serve warm. Serves 12.
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Orange Almond Scones
2 cups self-rising flour
1/3 cup sugar
2 tsp. grated orange peel
1/3 cup butter
1/2 cup milk
1/4 tsp. almond extract
1 Tbsp. milk
1/4 cup sliced almonds
Heat oven to 400ºF. Lightly grease large cookie sheet. In large bowl, combine flour, sugar and orange peel; mix well. With pastry blender, cut in shortening until mixture resembles coarse crumbs. In small bowl, combine 1/2 cup milk and almond extract; blend well. Add to flour mixture; stir just until blended (mixture may be crumbly). On lightly floured surface, press dough together to form ball; knead gently 8-10 times. Roll out dough to 1/2" thickness. Cut with floured 2-1/2" round cutter. Place on greased cookie sheet. Brush tops with 1 Tbsp. milk; sprinkle with almonds. Bake 16-20 minutes or until golden brown. Serve warm or cool. Makes 12 scones.
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Orange & Raisin Biscuits
2 cups flour
1/2 cup raisins or currants
4 tsp. sugar
2 tsp. baking powder
1 tsp. finely shredded orange peel
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup shortening
2/3 cup buttermilk
In medium bowl, combine flour, raisins, sugar, baking powder, orange peel, cinnamon, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in center. Add buttermilk 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. 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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Orangeasy Pastries
from "Pillsbury Best of the Bake-Off Cookbook"
Lynette K. Dahlman, Chatsworth, CA, 1992 Prize Winner
Rolls:
4 oz. cream cheese, softened
1/3 cup orange marmalade
1/3 cup chopped pecans
1 Tbsp. sugar
two 8-oz. cans crescent rolls
1 egg white, beaten
1/3 cup sliced almonds
Glaze:
3/4 cup powdered sugar
1 tsp. grated orange peel
3-4 tsp. orange juice
Heat oven to 375ºF. In small bowl, combine cream cheese, orange marmalade, pecans and sugar; mix well. Separate dough into 8 rectangles; firmly press perforations to seal. Spread orange filling on half of each rectangle to within 1/4” of edges. To make easy pastry, bring unfilled half of dough over filling; pinch edges to seal. Place on ungreased cookie sheet. Brush with beaten egg white; sprinkle with almonds. Bake 13-18 minutes or until golden brown. Cool. In small bowl, blend all glaze ingredients, adding enough orange juice for desired drizzling consistency. Drizzle over rolls.
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Orange Breakfast Rolls
from “The Best of Mr. Food Cookin’ Quickies”
1/2 cup sugar
1-1/2 tsp. grated orange rind
1/2 tsp. ground cinnamon
12-oz. can refrigerated buttermilk biscuits
3 Tbsp. fresh orange juice
Preheat oven to 350ºF. Combine sugar, orange rind and cinnamon. Dip each biscuit in orange juice and dredge in sugar mixture. Arrange biscuits in lightly greased 9” round baking dish or cake pan. Sprinkle with remaining sugar mixture and drizzle with remaining orange juice. Bake 25 minutes or until golden. Serve warm. Makes 10 rolls.
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Orange-Cherry Poppy Seed Muffins
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon poppy seeds
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup butter, melted
1 egg, slightly beaten
1/2 cup dried tart cherries
3 tablespoons grated orange peel
Combine flour, sugar, poppy seeds, baking powder and salt in a large mixing bowl. Add milk, melted butter and egg, stirring just until dry ingredients are moistened. Gently stir in cherries and orange peel. Fill paper-lined muffin cups 3/4 full. Bake in a preheated 400ºF. oven 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Remove from pan and serve or let cool completely. Makes 12 muffins
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Orange Cinnamon Sticks
11 oz. tube refrigerated soft bread stick dough
2 Tbsp. butter, melted
1 Tbsp. honey
1 tsp. orange juice
1 tsp. orange zest
2 Tbsp. white sugar
1/2 tsp. ground cinnamon
Unroll the dough. Separate into strips. Twist each strip on a flat surface. Place 1" apart on a large ungreased cookie sheet. In a small bowl, combine margarine or butter, honey, orange juice, and orange rind. Mix well. Brush this mixture on the breadstick twists. In a small bowl, combine sugar and cinnamon. Sprinkle over the twists. Bake in a preheated 350ºF oven for 15 to 18 minutes, or until golden brown.
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Orange Corn Muffins
1 cup yellow cornmeal
1 cup flour
1/3 cup sugar
4 tsp. baking powder
1/4 tsp. salt
1 cup milk
1/4 cup vegetable oil
1 Tbsp. grated orange peel
In mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. In another bowl, combine eggs, milk, oil and orange peel. Add to cornmeal mixture, stirring just until ingredients are mixed. Fill greased muffin tins 2/3 full. Bake at 425ºF. for 15 minutes.
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Orange-Currant Scones
1/2 cup currants, see note below
1/3 cup butter
1-3/4 cups flour
3 Tbsp. sugar
2-1/2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. grated orange peel
1 egg, beaten
4-6 Tbsp. half-and-half
1 egg white, beaten
Heat oven to 400ºF. Soak currants in warm water for 10 minutes to soften; drain. Cut butter into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves side of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough into two parts. Roll or pat into two 6" circles about 1/2" thick. Place on ungreased cookie sheet; brush with beaten egg white. Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet. Cut into wedges to serve. Makes 20.
NOTE: If currants are unavailable, you can substitute dark or golden raisins. Or mix in dried cranberries or blueberries.
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Orange Juice Muffins with Honey Spread
2 cups buttermilk baking mix
2 Tbsp. white sugar
1 egg
1 tsp. orange zest
2/3 cup orange juice
2 Tbsp. white sugar
1 tsp. ground cinnamon
1/2 cup margarine
1/2 cup honey
Preheat oven to 400ºF. Grease bottoms only of 12 medium muffin cups. Mix baking mix, 2 Tbsp. sugar, the egg, orange peel, and orange juice. Beat vigorously for 30 seconds. Fill muffin cups about 2/3 full. Mix 2 Tbsp. sugar and cinnamon and sprinkle each muffin with about 1/2 tsp. of sugar mixture. Bake 15 minutes. Serve with honey spread. Makes 1 dozen.
To Make Honey Spread: Beat 1/2 cup margarine and 1/2 cup honey until fluffy.
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Orange Muffins
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/2 cup white sugar
1 Tbsp. grated orange zest
2/3 cup orange juice
1/2 cup melted butter
2 eggs
1/2 cup ground walnuts, optional
1 Tbsp. melted butter
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, 1/2 cup melted butter, eggs and chopped nuts. Pour into 12 muffin cups. Blend 1 Tbsp. melted margarine, 1/4 cup brown sugar, 1/2 tsp. cinnamon and sprinkle on top of each muffin. Bake in a preheated 350ºF oven for 20-25 minutes. Serve hot.
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Orange Nut Bread
3 cups flour, sifted
3 tsp. baking powder
1 Tbsp. grated orange rind
1/2- 3/4 cup sugar
1 egg
1/4 cup orange juice
1-1/4 cups milk
2 Tbsp. melted shortening
1 cup chopped nuts, optional
Preheat oven to 375 ºF. Combine flour and baking powder. In another bowl, combine orange rind and sugar; stir into flour mixture. (For a more cakelike result, use the larger amount of sugar.) Combine egg, orange juice, milk and shortening. Stir in nuts, if using. Pour into the bowl with dry ingredients. Combine all ingredients with a few swift strokes. Stir lightly until barely blended. Bake the bread in two greased loaf pans for about 50 minutes or until done.
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Orange Nut Bread #2
2-1/2 cups flour
1-1/4 cups sugar
2 eggs, beaten
1/4 cup margarine, melted
1/2 cup orange juice
2 Tbsp. grated orange peel
2 Tbsp. water
1 cup chopped nuts
Mix flour and sugar. Combine eggs, melted margarine, orange juice, orange peel and water; add all at once to flour mixture. Stir quickly until dry ingredients are moistened. Stir in nuts. Turn into greased and floured loaf pan. Bake at 350ºF. for about 1 hour. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
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Orange Oatmeal Muffins
1 cup rolled oats
1/2 cup orange juice
1/2 cup boiling water
1/2 cup butter
1/2 cup packed brown sugar
1/3 cup white sugar
2 eggs, lightly beaten
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/4 tsp. ground nutmeg
1 tsp. vanilla extract
1 cup raisins (optional)
Preheat oven to 350ºF. Grease or paper-line muffin pans. In a small bowl soak oats in orange juice and water for 15 minutes. In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture. In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full. Bake until golden brown, about 20 minutes. Makes 1 dozen.
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Orange Pecan Coffee Cake
Cake:
1 cup sugar
1 cup butter, softened
1 Tbsp. grated orange peel
1 tsp. vanilla
2 eggs
2 cups self-rising flour
1 cup sour cream
Topping:
1/2 cup sugar
2 Tbsp. self-rising flour
1/2 cup butter
1 cup chopped pecans
Glaze:
1 cup powdered sugar
4-1/2 tsp. orange juice
Heat oven to 350ºF. Grease 13x9" pan. In large bowl, combine 1 cup sugar and 1 cup butter; beat until light and fluffy. Add orange peel, vanilla and eggs; blend well. Add flour alternately with sour cream, beginning and ending with flour and mixing well after each addition. Spread batter in greased pan. In medium bowl, combine 1/2 cup sugar and 2 Tbsp. flour; mix well. With pastry blender or fork , cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter in pan. Bake 35-40 minutes or until cake begins to pull away from sides of pan. Cool in pan on wire rack for 10 minutes. Meanwhile, in small bowl, combine powdered sugar and orange juice; blend until smooth. Drizzle glaze over warm cake. Serve warm or cool. Serves 15.
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Orange-Pecan Muffins
from “The Best of Mr. Food Cookin’ Quickies”
3 oz. package cream cheese, softened
3/4 cup sugar
1 large egg
3 cups biscuit mix
1-1/4 cups orange juice
1/2 cup chopped pecans, toasted
1 tsp. grated orange rind
Preheat oven to 375ºF. Beat cream cheese at medium speed of electric mixer until fluffy; gradually add sugar, beating well. Add egg, beating until blended. Ad biscuit mix to cream cheese mixture alternately with orange juice, beginning and ending with biscuit mix and beating after each addition. Stir in pecans and orange rind. Spoon into greased muffin pans, filling two-thirds full. Bake 22 minutes or until golden. Remove from pans immediately and cool on wire racks. Makes 20 muffins.
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Orange Raisin Muffins
1-3/4 cups all-purpose flour
3 tsp. baking powder
3/4 tsp. salt
1/4 cup white sugar
1 egg, beaten
1 orange, zested
1/4 cup orange juice
1/2 cup milk
1/3 cup vegetable oil
3/4 cup raisins
Preheat oven to 400ºF. Grease muffin cups or line with paper muffin liners. In a large bowl, sift together flour, baking powder, salt and sugar. In a separate bowl, combine egg, orange zest, orange juice, milk and vegetable oil. Stir egg mixture into flour mixture just until moistened; fold in raisins. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean. Makes 1 dozen.
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Orange Spice Muffins
1/3 cup packed brown sugar
1/4 cup margarine, softened
1 egg, beaten
3/4 cup milk
1/2 cup orange juice
1 Tbsp. orange zest
3 cups buttermilk baking mix
9 oz. pkg. condensed mincemeat
3 Tbsp. white sugar
1 tsp. ground cinnamon
In a large bowl, beat brown sugar and softened butter until light and fluffy. Add egg, milk, orange juice, and grated orange rind. Mix well. Stir in buttermilk baking mix and mincemeat until moist. Fill greased muffin cups 3/4. Sprinkle with cinnamon and sugar mixture. Bake in a preheated 375 degree F oven for 18 minutes. Remove immediately from muffin pan. Makes 1 dozen.
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Orange Streusel Muffins
1-3/4 cups flour
1/4 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten
3/4 cup milk
1/3 cup vegetable oil
1/4 cup orange marmalade
Streusel Topping:
2 Tbsp. flour
2 Tbsp. brown sugar
1 Tbsp. butter, softened
1 tsp. cinnamon
3 Tbsp. chopped pecans
Preheat oven to 400ºF. In small bowl, mix together streusel topping ingredients; set aside. In medium bowl, mix flour, sugar, baking powder and salt. Make a well in center. In small bowl, combine egg, milk and oil. Add egg mixture all at once to flour mixture, stirring until moistened. Batter will be slightly lumpy. Spoon 1 Tbsp. batter into each paper-lined muffin cup. Top each with 1 Tbsp. marmalade. Spoon another 1 Tbsp. batter atop marmalade. Sprinkle with streusel topping. Bake 20-25 minutes. Makes 1 dozen.
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Overnight Coffee Cake
from "Southern Living Annual Recipes 1992"
2 cups all-purpose flour
1 cup sugar
1/2 cup firmly packed brown sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup buttermilk
2/3 cup butter or margarine, melted
2 large eggs
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1 tsp. ground cinnamon
Combine first 7 ingredients in a large mixing bowl; add buttermilk, butter, and eggs. Beat at low speed with an electric mixer until moistened; beat at medium speed 3 minutes. Spoon batter into a greased and floured 13x9" pan. Combine 1/2 cup brown sugar, pecans, and 1 tsp. cinnamon; sprinkle over batter. Cover and refrigerate 8 to 12 hours. Uncover and bake at 350º for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Serve warm.
Note: Overnight Coffee Cake may be baked immediately at 350ºF. for 30 minutes. To reheat, cover with aluminum foil, and bake at 350ºF. for 5 minutes or until heated thoroughly.
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Parmesan Basil Puffs
from Nancy
1/4 cup milk
1/4 cup butter
1/2 cup flour
1 tsp. dried basil
1/8 tsp. pepper
2 eggs
1/2 cup parmesan cheese, grated
Heat oven to 400ºF. In a saucepan bring milk and butter to a full boil (2-3 minutes). Stir in flour, basil, and pepper and cook over low heat, stirring vigorously until mixture forms a ball. Remove from heat. Add eggs, one at a time, stirring vigorously until smooth. Stir in parmesan cheese. Drop dough about 1/4 cup at a time about 2” apart onto a baking sheet. Bake 18-22 minutes until golden brown. Serve warm.
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Parmesan Fresh Herb Muffins
1 cup self-rising flour
1 cup self-rising corn meal mix
1-1/2 cups buttermilk
1/4 cup butter, melted
2 eggs, beaten
1/2 cup grated Parmesan cheese
1/3 cup chopped fresh basil, dill and/or parsley
1/2 tsp. cracked black pepper
Heat oven to 450ºF. Grease 14 muffin cups. In medium bowl, combine flour and corn meal mix; mix well. Add buttermilk, butter and eggs; blend well. Add all remaining ingredients; stir just until blended. Fill greased muffin cups 2/3 full. Bake 18-20 minutes or until golden brown. Serve warm. Makes 14 muffins.
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Parmesan Herb Muffins
2 cups flour
1 Tbsp. sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sage leaves, crumbled
1/2 cup fresh parsley, chopped
1/4 cup Parmesan, grated
1-1/4 cup buttermilk
1/4 cup butter, melted
1 egg
Preheat the oven to 400ºF. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups two third full. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Serve hot. Makes 1 dozen muffins.
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Parmesan, Provolone & Herb Muffins
2-1/4 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. black pepper
1/2 tsp. baking soda
1/2 cup grated Parmesan cheese
1/2 cup grated Provolone cheese
1/2 cup chopped parsley
1 tsp. dried thyme, crumbled
1/2 cup dried savory, crumbled
2 eggs
1 Tbsp. vegetable oil
1 tsp. sugar
1 1/4 cups buttermilk or plain yogurt
Preheat oven to 350ºF. Combine flour, baking powder, salt, pepper and baking soda in large bowl. Using fork, stir in both cheeses and herbs. Whisk eggs, oil and sugar in another bowl. Mix in buttermilk. Add to dry ingredients; stir to blend. Spoon into paper-lined muffin tins. Bake about 20 minutes, or until tester comes out clean.
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Peach Coffee Cake
from "Recipe Hall of Fame Quick and Easy Cookbook"
18-oz. pkg. yellow cake mix
21-oz. can peach pie filling
3 eggs
3 Tbsp. sugar
1 tsp. cinnamon
Mix together by hand the cake mix, pie filling and eggs. Spread in 9x13” pan that has been sprayed with Pam. Stir together sugar and cinnamon. Sprinkle over cake batter. Bake, uncovered, at 350ºF. for 30 minutes. Test with a toothpick. Serves 8.
Variation: For Apple Coffee Cake, substitute spice cake mix and apple pie filling (you may want to cup up the apples a bit).
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Peach-Nectarine Muffins
1-1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 large ripe peach - peeled, pitted and diced
1 very ripe nectarine, pitted and diced
1 Tbsp. brown sugar
Preheat oven to 400ºF. Grease 8 muffin cups or line with paper muffin liners. In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin. Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool. Makes 8 muffins.
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Peach Upside-Down Muffins
2 cups cake flour
1/2 cup sugar
3 tsp. baking powder
1/4 tsp. salt
1/4 cup vegetable oil
2 eggs
1 cup milk
butter
brown sugar, lightly packed
cooked, dried peach halves
Sift together flour, sugar, baking powder and salt three times. Add vegetable oil, eggs and milk. Beat until batter is smooth and light. Place 1 tsp. butter and 1 Tbsp. brown sugar in each muffin cup. Heat until melted and thoroughly blended. Cut peach halves in three sections to resemble petals; place in muffin cups with cut side up. Fill cups half full of batter. Bake at 375ºF. for 25 minutes.
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Peaches & Cream Coffee Cake
from Fields of Home Guest House, Millersburg, OH
2-1/3 cups flour
1-1/3 cups sugar
3/4 tsp. salt
3/4 cup shortening
2 tsp. baking powder
3/4 cup milk
2 eggs
1 tsp. vanilla
3 oz. cream cheese, softened
14 oz. evaporated milk
1/3 cup lemon juice
2 tsp. cinnamon
29 oz. can sliced peaches, well drained
1 cup chopped nuts
1/3 cup brown sugar
In large bowl mix flour, sugar and salt. Cut in shortening till crumbly. Reserve 1 cup of mixture. To the rest of the crumb mixture add baking powder, milk, eggs and vanilla. Beat well. Spread into greased 13x9 pan. Bake at 350ºF. for 25 minutes or until set. Meanwhile, in bowl, beat cream cheese till fluffy. Add Eagle Brand milk. Stir in lemon juice and peaches and half of the nuts and cinnamon. In another bowl combine reserved crumbs and remaining nuts and cinnamon and brown sugar. Spoon peach mixture on top of cake and sprinkle crumb mixture on top. Bake 35 minutes longer or until set. Serve warm.
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Peach-Streusel Muffins
8-oz. can peach slices, juice packed
3 Tbsp. flour
3 Tbsp. sugar
2 Tbsp. butter (NOT margarine)
1-3/4 cups flour
1/3 cup sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1 beaten egg
1/2 cup milk
1/4 cup cooking oil
Grease twelve 2-1/2” muffin cups or line with paper bake cups; set aside. Drain peaches, reserving 1/4 cup juice; set juice aside. Chop 1/2 cup of the peaches; set aside. Reserve remaining peaches for another use. In small bowl stir together the 3 Tbsp. flour and the 3 Tbsp. sugar. Cut in butter until mixture resembles coarse crumbs; set aside. In medium bowl, combine the 1-3/4 cups flour, the 1/3 cup sugar, the baking powder, cinnamon and salt. Combine egg, milk, oil and reserved peach juice. Add all at once to dry ingredients. Stir just until moistened. Spoon about half of the batter into the prepared muffin cups, filling each 1/4 full. Place a few peach pieces on top of batter in each cup, then spoon remaining batter in each cup, filling each 2/3 full. Sprinkle sugar mixture evenly over muffins. Bake at 400ºF. for 20-25 minutes or until golden. Cool in cups 5 minutes, then remove. Serve warm. Makes 12.
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Peanut Butter & Jelly Muffins
1 cup whole wheat flour
1-1/2 Tbsp. baking powder
1/2 cup peanut butter
2 eggs
1/4 cup honey
3/4 cup milk
1/2 cup blueberries
jam
nutmeg
In large bowl, mix flour and baking powder. In another bowl, mix peanut butter, eggs, honey and milk; add to flour mixture. Stir in blueberries. Spoon batter into paper-lined muffin tins. Swirl 1 Tbsp. jam into each muffin. Sprinkle with nutmeg. Bake at 375ºF. for 20 minutes.
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Peanut Butter-Banana Muffins
1 cup all-purpose flour
3/4 cup quick cooking oats
1/3 cup packed brown sugar
1 Tbsp. baking powder
1 cup milk
1/2 cup peanut butter
1/2 cup mashed ripe banana
1 egg, beaten
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1/4 cup all-purpose flour
2 Tbsp. butter, melted
2 Tbsp. packed brown sugar
Preheat oven to 375ºF. Grease 12 muffin cups or line with paper muffin liners. Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full. In a small bowl, stir together 1/4 cup flour, melted butter and 2 Tbsp. brown sugar. Sprinkle topping evenly over muffins. Bake in preheated oven for 18 minutes, until golden brown. Serve warm. Makes 1 dozen.
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Quick Breads, Biscuits & Muffins, page 1
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Apple Scones |
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