Peanut Butter Bread
2 cups flour
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 cup peanut butter
1 cup milk
1 egg, beaten
Preheat oven to 350ºF. Grease a loaf pan. Put flour, sugar, baking powder, and salt in a large bowl. Add peanut butter, milk, and egg. Mix until well blended. Spoon into pan and bake for 50 minutes. Remove from pan and cool on a rack.
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Peanut Butter Chocolate Muffins
from "Mad About Muffins"
1-3/4 cups flour
1 Tbsp. baking powder
1/4 tsp. salt
3 Tbsp. cocoa
1/2 cup sugar
6 Tbsp. melted butter
3/4 cup peanut butter, creamy
2/3 cup milk
1 large egg
1 tsp. vanilla
1/2 cup semisweet chocolate chips
Heat oven to 375ºF. In a large bowl, sift together the flour, baking powder and salt. Stir in the cocoa and sugar. In a medium bowl, beat the peanut butter, melted butter, milk, egg and vanilla until the mixture is smooth. Pour the peanut butter mixture and the chocolate chips into the flour mixture. Stir until just blended. The batter will be stiff. Fill greased muffin tins full. Bake for 20 minutes or until a tester inserted in a muffin comes out clean. Yield: One dozen.
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Peanut Butter Fudge-Filled Muffins
1/2 cup semisweet chocolate chips
1 Tbsp. butter
1-2/3 cups flour
1/2 cup packed brown sugar
1 Tbsp. baking powder
1/8 tsp. salt
3/4 cup milk
1/2 cup peanut butter
1/3 cup vegetable oil
1 egg, lightly beaten
1 tsp. vanilla
1/3 cup chopped salted peanuts without skins, optional
Preheat oven to 400ºF. In small saucepan, heat chocolate chips and butter until melted, stirring constantly; remove from heat and reserves. In large bowl, stir together flour, brown sugar, baking powder and salt. In another bowl, stir together milk, peanut butter, oil, egg and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Spoon half of batter into nine greased muffin cups. Divide chocolate mixture among muffin cups, one scant teaspoon per cut. Do NOT let filling touch sides of cup. Spoon remaining batter into cups over filling. Sprinkle tops of muffins with chopped peanuts, if desired. Bake 20-25 minutes or until lightly browned. Remove muffin tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in airtight container at room temperature.
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Peanut Butter Muffins
from Lynda
Batter:
2 cup flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup chunky style or smooth peanut butter
2 tbsp butter
1 cup milk
2 eggs, beaten or 1/2 cup egg beaters
Topping:
2 tbsp butter, melted
1/2 cup sugar
2 tsp. cinnamon
In mixing bowl combine flour, sugar, baking powder and salt. Cut in peanut butter and butter until mixture resembles coarse crumbs. Add milk and eggs, stirring just until moistened. Fill prepared muffin pans and bake in a preheated 400ºF oven 15 - 17 minutes. Immediately brush tops with 2 TBSP melted butter. Combine sugar and cinnamon. Dip muffins in this to coat tops. Makes 15 to 18 muffins
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Peanut Butter-Streusel Coffee Cake
Streusel Topping:
1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp. peanut butter
1 Tbsp. butter (NOT margarine)
1/4 cup miniature semisweet chocolate chips
Cake:
1/4 cup peanut butter
2 Tbsp. butter
1 cup flour
1/2 cup packed brown sugar
1/2 cup milk
1 egg
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup miniature semisweet chocolate chips
Grease 8” square pan; set aside. For topping, combine flour, brown sugar, peanut butter and butter. Stir together until crumbly. Stir in chocolate chips; set aside. For cake, beat peanut butter and butter with electric mixer on medium to high speed 30 seconds or until combined. Add about half of the flour, the brown sugar, half the milk, the egg, baking powder, baking soda and salt. Beat with electric mixer on low speed until thoroughly combined, scraping sides of bowl constantly. Add remaining flour and milk. Beat on low to medium speed just until combined. Stir in chocolate chips. Spread evenly in prepared pan. Sprinkle with topping. Bake at 375ºF. 25-30 minutes or until wooden toothpick inserted near center comes out clean. Cool on wire rack 15 minutes. Cut into squares; serve warm. Serves 9.
To make ahead: Bake as directed; cool completely. Place in airtight container or bag and freeze up to 3 months. Before serving, wrap frozen coffee cake in foil and bake at 300ºF about 25 minutes or until warm.
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Pecan Cinnamon Muffins
from "Texas Cooking - Grandma’s Cookbook," shared by Lynda
1-1/2 cups flour, sifted
1/4 cup sugar
1/4 cup brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg, slightly beaten
1/2 cup oil
1/2 cup skim milk
1/2 cup pecans, chopped
Preheat oven to 400ºF. Sift flour, sugar, brown sugar, baking powder, salt and cinnamon into a mixing bowl. Combine egg, oil and milk in a separate bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased muffin-pan cups, filling each 2/3rds full. Bake at 400ºF oven for 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Makes 10-12 muffins
Per Serving (excluding unknown items): 204 Calories; 13 g Fat (54.9% calories from fat); 3 g Protein; 21 g Carbohydrate; 1 g Dietary Fiber; 16 mg Cholesterol; 182 mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2-1/2 Fat; 1/2 Other Carbohydrates.
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Pecan Cranberry Muffins
from Steph
1 cup chopped fresh or frozen cranberries
1 cup sugar, divided
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup butter
1 egg, lightly beaten
3/4 cup milk
1/2 cup chopped pecans
1 tsp. lemon zest
In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. Combine egg and milk; stir into flour mixture just until moistened; do not overmix. Fold in pecans, lemon peel and cranberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400ºF for 20 to 22 minutes or until muffins test done. Yield: 1 dozen.
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Pecan Crescent Twists
from “The Best of Mr. Food Cookin’ Quickies”
two 8-oz. cans refrigerated crescent rolls
6 Tbsp. butter, melted and divided
1/2 cup chopped pecans
1/4 cup sugar
1 tsp. ground cinnamon
1/2 cup powdered sugar
2 Tbsp. milk
Preheat oven to 375ºF. Unroll crescent rolls and separate each can into 4 rectangles, pressing perforations to seal. Brush with 4 Tbsp. butter. Stir together pecans, sugar and cinnamon; sprinkle 1 Tbsp. mixture on each rectangle, pressing in gently. Roll up, starting at long side and twist. Cut 6 shallow (1/2” long) diagonal slits in each roll; place on lightly greased baking sheet. Brush with remaining 2 Tbsp. butter. Bake 12 minutes or until golden. Stir together powdered sugar and milk until glaze is smooth; drizzle over warm twists. Makes 8.
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Pecan Pie Mini Muffins
from Country Woman magazine
1 cup packed brown sugar
1/2 cup flour
1 cup chopped pecans
2/3 cup butter, melted (no substitutes!)
2 large eggs, beaten
In a bowl combine sugar, flour and pecans. Set aside. Next mixing well, add butter and eggs. Stir into flour mixture - just till moistened. Fill greased and floured or paper-lined (I spray my papers with nonstick cooking spray) mini muffin tins 2/3's full. Bake at 350ºF. for 20 - 25 minutes or till muffin test done. Remove immediately to cool on wire racks. Makes (about) 2-1/2 dozen.
Per serving (excluding unknown items): 128 Calories; 9g Fat (60.5% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1-1/2 Fat; 1/2 Other Carbohydrates.
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Peppermint Patty Muffins
from "The Joy of Muffins-The International Muffin Cook Book"
1-1/2 cup flour
1/4 cup sugar
4 tbsp cocoa or chocolate powder
2 tbsp baking powder
1/2 tsp. salt
1 egg
3/4 cup milk
1/4 cup melted butter
1/4 tsp. peppermint extract
12 Chocolate Mint Patties
Combine the first 5 ingredients in a large bowl and stir well to blend. Whisk next 5 ingredients in a small bowl. Pour the wet ingredients into a well in the center of the dry ingredients. Stir 10 seconds and spoon enough batter into each greased muffin pan to fill half full. Then place one chocolate covered round peppermint patty in the center of each muffin and covering completely with remaining batter. Bake at 375ºF for 20 minutes. Bake the full 20 minutes and cool for 5 minutes to allow the peppermint center to congeal. Makes 12 muffins.
Note from the Author: Peppermint has been used as a carminative, a cure for indigestion and digestive aid in England since the early 16th century. This usage still prevails in our modern custom of serving after dinner mints. Try these Peppermint Patty Muffins for a delicious conclusion to your meals.
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Pepperoni Bread
1 lb. loaf frozen bread dough, thawed
1 egg, beaten
4 oz. sliced pepperoni sausage
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1-1/2 tsp. Italian seasoning
Preheat oven to 375ºF. Lightly grease a baking sheet. Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet. Bake in preheated oven for 40 minutes, or until golden.
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Pepperoni-Cheese Breadsticks
2-3/4 cups Bisquick
1 cup (4 oz.) shredded Monterey Jack cheese
1 medium onion, finely chopped
1/2 cup sour cream
1/2 cup buttermilk
1 clove garlic, finely chopped
3 oz. sliced pepperoni, chopped
1 cup grated Parmesan cheese
Heat oven to 375ºF. Grease 2 cookie sheets. Stir all ingredients except Parmesan cheese until dough forms. Drop dough by heaping tablespoonfuls into Parmesan cheese. Roll in cheese to coat. Roll into 8” breadsticks. Place about 1-1/2” apart on cookie sheets. Bake 15-18 minutes or until golden brown. Makes about 20.
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Pesto Biscuits
from Better Homes and Gardens
2 cups all-purpose flour
3 Tbsp. buttermilk powder or nonfat dry milk powder
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup butter-flavored shortening or regular shortening
2 Tbsp. homemade or purchased pesto
2/3 cup water
In a large bowl stir together flour, buttermilk powder or milk powder, baking powder, baking soda, and salt. With a pastry cutter, cut in shortening and pesto until mixture resembles coarse crumbs. Make a well in the center; add water all at once. Stir just until dough clings together. Turn out onto a lightly floured surface. Knead gently for 10 to 12 strokes. Roll or pat to 1/2" thickness. Cut with a 2-1/2" biscuit cutter, dipping cutter into flour between cuts. Place biscuits on an ungreased baking sheet. Bake in a 450ºF oven for 8 to 10 minutes or until golden. Makes 1 dozen.
Make-Ahead Tip: Wrap cooled biscuits in foil; place in airtight freezer containers or plastic freezer bags. Seal, label, and freeze up to 1 month. To serve, bake foil-wrapped biscuits in 350ºF oven for 10 to 15 minutes or until warm.
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Pina Colada Muffins
1/2 cup sugar
1 egg
1/4 cup butter
1 cup sour cream
1 tsp. rum extract
1-1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 small can crushed pineapple, drained
1/2 cup coconut
In medium bowl, combine sugar, egg, butter, sour cream and rum extract. In large bowl, stir together dry ingredients. Add pineapple, coconut and wet ingredients. Bake at 375ºF. for 20 minutes.
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Pineapple-Almond Muffins
2 cups flour
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup sugar
1/2 cup flaked coconut, optional
1 egg
1/4 cup vegetable oil
1/3 cup milk
1 tsp. vanilla
8-oz. can crushed pineapple, with liquid
1 small pkg. sliced almonds
Preheat oven to 400ºF. Stir together flour, baking powder, salt, sugar and coconut. Combine egg, oil, milk, vanilla and pineapple; mix well. Add this mixture to dry ingredients. Stir just until moistened. Fill greased or paper-lined muffin tins 2/3 full. If desired, sprinkle sliced almonds over batter and press them in lightly. Bake for 20 minutes or until golden brown. Makes 14.
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Pineapple Cream Muffins
presented by The Lamplighter Bed and Breakfast
"These are wonderful muffins that kids and adults alike will gobble up," writes Judy Bertram. "If there are leftovers, refrigerate them in a covered container and serve them cold - they're even better!"
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
3-1/2 ounces instant vanilla pudding
2/3 cups brown sugar
1 egg, beaten
1 cup sour cream (regular or low-fat)
1 8-ounce can crushed pineapple, with juice
1/2 cup oil
Preheat oven to 425ºF. Spray muffin cups with nonstick cooking spray. In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar. In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick. Bake for 15 minutes. Makes 15 muffins.
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Pineapple Macadamia Nut Bread
3/4 cup chopped macadamia nuts
4 eggs
1/2 cup vegetable oil
3/4 cup pineapple juice
1/2 cup crushed canned pineapple
1 Tbsp. baking powder
3 cups all-purpose flour
1 cup white sugar
Preheat oven to 350ºF. Lightly grease a 9x5" loaf pan and line with wax paper. In a large bowl, combine sugar, eggs, vegetable oil, pineapple juice and pineapple; mix well. In a separate bowl, sift together baking powder and flour. Stir flour mixture into pineapple mixture. Fold in macadamia nuts. Pour batter into prepared pan. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.
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Pineapple Muffins
1 cup all-purpose flour
2 tsp. baking powder
1 cup bran cereal with raisins
1 cup nonfat milk
3 Tbsp. applesauce
1/2 cup crushed pineapple, drained
1 egg
1/2 cup chopped walnuts
Preheat oven to 350ºF. Grease muffin cups or line with paper muffin liners. In a bowl, combine flour and baking powder. Stir in cereal, milk, applesauce and egg. Fold in pineapple and nuts. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Makes 1 dozen.
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Pineapple Puffs
1/2 cup butter, softened
1 cup white sugar
1 egg
8 oz. can crushed pineapple
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground cinnamon
Preheat oven to 350ºF. Grease muffin cups or line with paper muffin liners. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg; beat well. Stir in the crushed pineapple and its juice. In a large mixing bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Add this mixture to the pineapple mixture; stir well. Scoop batter into prepared muffin cups. Bake 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for 10 minutes in the pans before removing to a wire rack to cool completely.
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Pineapple Tangerine Bread
20-oz. can crushed pineapple with juice
1 egg
1/3 cup butter, melted
2 tsp. grated tangerine zest
2-1/2 cups all-purpose flour
3/4 cup white sugar
3/4 cup wheat germ
3 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
Preheat oven to 350ºF. Grease a 9x5" loaf pan. Drain pineapple well, pressing out excess syrup with back of spoon. Reserve 3/4 cup of the syrup. In a medium bowl, combine pineapple, reserved syrup, egg, butter and grated tangerine zest. Set aside. In a large bowl, combine flour, sugar, wheat germ, baking powder, salt and baking soda. Make a well in the center, and pour in pineapple mixture. Stir just until blended. Pour batter into greased 9x5" loaf pan. Bake 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on wire rack.
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Pineapple Upside-Down Muffins
1/4 cup packed brown sugar
2 Tbsp. butter, melted
8-oz. can crushed pineapple, drained
12 maraschino cherries, halved
1-3/4 cups flour
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
Grease twelve 2-1/2” muffin cups; set aside. In small bowl, combine brown sugar and butter; divide evenly among muffin cups, then top with pineapple and cherries; set aside. In medium bowl, stir together flour, sugar, baking powder and salt. Combine egg, milk and oil. Add all at once to dry ingredients. Stir just until moistened (batter should be lumpy). Spoon into prepared muffin cups, filling each 3/4 full. Bake at 400ºF. for 20-25 minutes or until golden. Cool in cups on wire rack for 5 minutes. To remove muffins from cups, invert onto wire rack. Serve warm. Makes 12.
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Pineapple Zucchini Bread
from Jo Ann
3 eggs
2 cup sugar
2 tsp. vanilla
1 cup oil
2 cup zucchini, peeled and grated
3-1/2 cup flour
1 cup crushed pineapple, well drained
1-1/2 tsp. salt
1-1/2 tsp. baking soda
3/4 tsp. baking powder
Mix eggs, sugar, vanilla and oil and blend until light. Add zucchini and dry ingredients alternating with pineapple. Pour into well greased and floured loaf pans and bake at 325º for one hour. Makes 2 loaves.
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Pineapple Zucchini Bread #2
from "Family Favorites (Pillsbury Classics #68)
Bread:
1 cup firmly packed brown sugar
1/2 cup butter or margarine, softened
1 cup zucchini, shredded
8 ounces crushed pineapple in juice, undrained (reserve 1 Tbsp.)
2 eggs, slightly beaten
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
1/2 cup chopped nuts
Glaze:
1/2 cup powdered sugar
reserved 1 Tbsp. pineapple liquid
1 tsp. corn syrup
1/4 tsp. cinnamon
Heat oven to 350ºF. Grease and flour bottom only of 9x5” loaf pan. In large bowl, cream brown sugar and margarine until light and fluffy. Stir in zucchini, pineapple and eggs. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cinnamon, salt and allspice to zucchini mixture; blend well. Fold in nuts. Spread evenly in prepared pan. Bake at 350ºF for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. In small bowl, combine all glaze ingredients until smooth; spoon over warm loaf. Cool completely on wire rack. Wrap and store in refrigerator.
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Pistachio Coffee Cake
1/2 cup nuts
1 tsp. cinnamon
3 tsp. sugar
1 pkg. butter cake mix
1 pkg. pistachio instant pudding
4 beaten eggs
1/2 cup oil
1 cup sour cream
Combine nuts, cinnamon and 3 tsp. sugar. Mix together the rest of ingredients. Beat 4 minutes at medium speed. Spoon 1/2 of batter in greased and floured tube pan. Sprinkle 1/2 nut mixture over it. Then add rest of batter and rest of nut mixture on top. Bake at 350ºF. for 50 to 60 minutes. Cool 10 to 15 minutes and then take out of pan.
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Pizza Muffins
2 cups flour
2 tsp. sugar
2 tsp. baking powder
1/8 tsp. oregano
1/4 tsp. salt
1/8 tsp. ground red pepper, optional
2/3 cup Mozzarella cheese, shredded
3 tsp. grated Parmesan cheese
1/2 cup tomato sauce
1/3 cup milk
1 egg, lightly beaten
3 Tbsp. butter, melted and cooled
1/3 cup chopped pepperoni or cooked ham
Preheat oven to 400ºF. In large bowl, stir together flour, sugar, baking powder, oregano, salt and red pepper; stir in cheese. In another bowl, stir together tomato sauce, milk, egg and butter until blended. Make a well in center of dry ingredients; add tomato sauce mixture and stir just to combine. Stir in pepperoni or ham. Spoon batter into greased muffin tins. Bake 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tins to wire rack. Cool 5 minutes before removing muffins from cups. Finish cooling on rack. Serve warm or cool completely and store in airtight container in refrigerator. Let muffins reach room temperature or warm slightly before serving. Serves 9.
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Placek Swiateczny (Polish Christmas Bread)
5 eggs
2-1/2 cups flour
4 oz orange peel, chopped fine
2 cups sugar, icing
1/2 tsp. salt
2 tsp. baking powder
1 cup butter
3/4 cup walnuts or pecans, chopped fine
1 tsp. vanilla
1 tsp. lemon peel, grated
2/3 cup raisins
3 tsp. vodka or brandy
Preheat oven to 350ºF. Beat eggs with sugar using an electric mixer for 5 minutes at high speed. Mix chopped nuts, raisins and orange peel with 2 tablespoons of flour. Mix remaining flour with baking powder and salt. Cream together the butter, lemon peel and vanilla extract until fluffy. Beat in vodka, then add egg mixture gradually, beating constantly. Add the flour mixture and beat for 5 minutes. Fold fruit-nut mixture into the batter. Turn into a greased and floured 9x5” pan or a 1-1/2 quart ring mold. Bake 1 hour. Cool cake in pan on wire rack for ten minutes, then turn cake out onto rack and cool completely. Wrap in plastic wrap and set aside to mellow for a couple of days.
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Poppy Seed Bread
3 cups all-purpose flour
2-1/4 cups white sugar
1-1/2 tsp. baking powder
1-1/2 tsp. salt
1-1/2 cups milk
1-1/2 tsp. vanilla extract
3 eggs
1-1/8 cups vegetable oil
1-1/2 Tbsp. poppy seeds
1-1/2 tsp. butter flavored extract
1-1/2 tsp. almond extract
1/4 cup orange juice
3/4 cup white sugar
1/2 tsp. vanilla extract
1/2 tsp. butter flavored extract
1/2 tsp. almond extract
Mix together the flour, 2-1/4 cups white sugar, baking powder, salt, milk, 1-1/2 tsp. vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1-1/2 tsp. butter flavoring and 1-1/2 tsp. almond flavoring. Beat with an electric mixer for 1 to 2 minutes. Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350ºF. Cool for 3 minutes and top with the orange glaze.
To make Orange Glaze: Mix together 1/4 cup orange juice, 3/4 cup sugar, 1/2 tsp. vanilla, 1/2 tsp. butter flavoring and 1/2 tsp. almond flavoring.
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Poppy Seed Muffins
3 cups flour
2-1/2 cups flour
1-1/2 tsp. baking powder
1-1/2 tsp. salt
1-1/2 cups vegetable oil
1-1/2 cups milk
3 eggs
1-1/2 tsp. almond extract
1-1/2 Tbsp. poppy seeds
Preheat oven to 350ºF. Line muffin cups with papers. Combine flour, sugar, baking powder and salt in large bowl. Whisk oil, milk, eggs and almond extract in another bowl. Mix together until moistened. Stir in poppy seeds. Bake 30 minutes or until golden brown. Makes 2 dozen.
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1 cup white sugar
1 cup margarine
4 eggs
1/4 cup dry sherry
1 cup all-purpose flour
1 cup currants
1 pinch ground nutmeg
Preheat oven to 375ºF. Grease or spray with non-stick cooking spray 12 muffin tins. Separate the eggs. Lightly beat the egg yolks. Beat the egg whites until stiff peaks form. Cream the sugar with the butter or margarine until light. Add the beaten egg yolks and sherry. Gently fold in the beaten egg whites. Sift the flour with the nutmeg and gently stir into the egg mixture until smooth. Stir in the currants. Pour the batter into the prepared tin. Bake 20 minutes or until the tops are golden brown.
Portugal Cakes
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Praline Pan Biscuits
1/3 cup butter
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 cups Bisquick
1/2 cup milk
Heat oven to 425ºF. Heat butter and brown sugar in 1-quart saucepan over low heat, stirring constantly, until melted. Pour into 9” round pan or 8” square pan. Sprinkle with pecans. Mix Bisquick and milk until dough forms; beat 30 seconds. If dough is too sticky, gradually mix in enough baking mix (up to 1/4 cup) to make dough easy to handle. Place dough on surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 10 times. Divide dough into 12 equal pieces; gently shape each piece into a ball. Place balls on brown sugar mixture in pan. Bake 12 to 15 minutes or until golden brown. Turn pan upside down onto heatproof serving plate. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Cool slightly before serving.
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Praline Peach Muffins
Topping, below
1/2 cup packed brown sugar
1/2 cup milk
1/3 cup vegetable oil
1 tsp. vanilla
1 egg
1-2/3 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup fresh or frozen (thawed and drained) or canned (well drained) peaches
1/2 cup coarsely chopped pecans
Heat oven to 400ºF. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Prepare topping; set aside. Beat brown sugar, milk, oil, vanilla and egg in large bowl. Stir in flour, baking powder and salt just until flour is moistened. Fold in peaches and pecans. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with topping. Bake 18-20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired. Makes 1 dozen.
Topping: Combine 1/4 cup packed brown sugar and 1/4 cup chopped pecans. With pastry blender, cut in 1 Tbsp. firm butter until crumbly.
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Pumpkin Bread
3 cups sugar
1 cup cooking oil
4 eggs
3-1/3 cups flour
2 tsp. baking soda
1-1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2/3 cup water
16-oz. can pumpkin
Grease three 8x4” or two 9x5” loaf pans; set aside. Use electric mixer to beat together sugar and oil. Add eggs and beat well; set aside. Combine flour, soda, salt, cinnamon and nutmeg. Add dry ingredients and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Pour into pans. Bake at 350ºF. for 50 minutes for smaller pans (55 minutes for larger pans) or until done. Cool in pans 10 minutes; remove from pans to cool completely.
To make ahead: Bake as directed; cool completely. Place in freezer container or bag and freeze up to 3 months. To serve, thaw wrapped bread overnight in the refrigerator.
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Pumpkin-Nut Bread
2-2/3 cups sugar
2/3 cup shortening
4 eggs
16-oz. can pumpkin
2/3 cup water
3-1/3 cups flour
2 tsp. baking soda
1-1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ground cloves
2/3 cup chopped nuts
2/3 cup raisins
Preheat oven to 350ºF. Grease bottoms only of 2 loaf pans. Mix sugar and shortening in large bowl. Mix in eggs, pumpkin and water. Blend flour, baking powder, baking soda, cinnamon, and cloves in separate bowl. Add to liquid mixture. Stir in nuts and raisins. Pour into prepared pans. Bake 1 hour and 10 minutes. Cool 5 minutes in pans. Loosen sides of loaves from pans and remove loaves. Cool completely before slicing. Freezes well.
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Quick Almond Poppy Seed Muffins
4 large eggs
2 cups sugar
1-3/4 cups (13-oz. can) evaporated milk
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 tsp. almond extract
1/2 cup poppy seeds
Preheat oven to 325ºF. Line 30 muffin cups with paper liners. In large mixing bowl, beat together eggs, sugar, evaporated milk, milk and vegetable oil. Sift together baking powder, salt and flour. Gradually add flour mixture to egg mixture, beating until well combined. Add extracts and poppy seeds, stirring only until well combined. Using 1/3-cup measure, pour batter into muffin cups. Bake 25-30 minutes or until toothpick inserted in center of muffin comes out clean. Makes 2-1/2 dozen.
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Quick Bread Mix
12 cups all-purpose flour
6 cups white sugar
12 tsp. baking powder
6 tsp. baking soda
6 tsp. salt
1/2 cup vegetable oil
2 eggs
Mix thoroughly flour, sugar, baking powder, soda, and salt. (Can be stored on the shelf for months.) Mix 3 cups baking mix, oil, eggs, and 1 cup vegetables or fruits. Add flavorings, nuts, raisins, dates, etc., if desired. Pour into one 8-1/2x4-1/2" or two 7-1/4x3-1/2" greased loaf pans. Bake at 350ºF for 30 to 45 minutes
Note: Three cups of mix makes one large or two medium loaves. Add 1 cup pureed cooked vegetable or fruit such as pumpkin, winter squash, carrots, apricots, applesauce, mashed banana along with whatever nuts, fruits or flavorings you desire
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Quick Cheese Bread
1 egg
3-3/4 cups Bisquick
1-1/2 cups milk
1-2 cups shredded cheddar cheese
In medium bowl, beat egg. Add Bisquick, milk and 1 cup cheese. If you wish, add up to 1 cup additional cheese to intensify the cheese flavor. Beat till blended. Pour into greased 9x5” loaf pan. Bake at 350ºF. for 50-60 minutes or until top is golden. Cool completely before slicing.
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Quick Cheese Coffee Cake
from "Pillsbury Best of the Bake-Off Cookbook"
Johanna Yoakum, Lake Isabelle, CA, 1982 Prize Winner
8 oz. cream cheese, softened
1/2 cup sugar
1 Tbsp. flour
1 egg
12-oz. can refrigerated flaky biscuits
1-1/2 tsp. sugar
1/4 tsp. cinnamon
Heat oven to 350ºF. In small bowl, combine cream cheese, 1/2 cup sugar, flour and egg until smooth. Separate dough into 10 biscuits. Place in ungreased 8 or 9” round cake pan; press over bottom and 1” up sides to form crust. Pour cream cheese mixture over crust. Combine 1-1/2 tsp. sugar and cinnamon; sprinkle over top. Bake 24-30 minutes or until filling is set and crust is deep golden brown. Cool 20 minutes. Serve warm or cool. Store in refrigerator. Serves 8.
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Quick Cinnamon Rolls
from Lou Ann
2 cups baking mix (such as Bisquick)
2 Tbsp. powdered sugar
2/3 cup milk
1/4 cup butter, softened
1/4 cup packed brown sugar
2-1/2 tsp. ground cinnamon
Icing:
1/4 cup butter, softened
3/4 cups powdered sugar
2 Tbsp. cream cheese, softened
1/4 tsp. vanilla extract
Pinch salt
Heat oven to 425ºF. Blend baking mix, sugar and milk in a bowl. Turn onto surface lightly dusted with baking mix and knead about 20 times. Roll dough to 1/4" thick rectangle 8x12-inches. Spread with soft butter; sprinkle on brown sugar and cinnamon. Roll up tightly jelly roll style (from long end). Cut into 1" pieces. Place rolls in two greased 8 or 9" round baking pans. Bake 15 minutes or until brown and rolls are cooked through. Remove to a plate to cool for 5 minutes. While rolls cool, combine all icing ingredients and whip until smooth and fluffy. Spread over warm rolls and serve remaining icing on the side for those who want extra. Yield: 1 dozen.
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Quick Coconut Bread
from "Sundays at the Moosewood Restaurant"
4 cups flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 cup canned or fresh coconut milk or milk
1/2 cup butter or margarine, melted
1 tsp vanilla extract
2 cup grated unsweetened coconut
1 cup currants, raisins or mini chocolate chips, optional
Preheat oven to 350ºF. Sift the dry ingredients into a mixing bowl. Blend in egg, milk, butter, and vanilla. Mix in the grated coconut (and currants, raisins or chips). Turn out onto a floured board and knead slightly. Shape into 2 loaves and pat into 2 buttered medium loaf pans. Bake 40-45 min, until a toothpick in the center comes out clean. Makes 2 med loaves or 4-5 mini loaves
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Quick Coffee Cake
by Stephanie @allrecipes.com
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
6 Tbsp. white sugar
1/2 tsp. salt
1/3 cup shortening
1/2 cup milk
1 egg
1/2 tsp. vanilla extract
2 Tbsp. butter, melted
1/2 cup brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
Preheat oven to 425ºF. Grease and flour a 9" square pan. In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas. In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended. Pour batter into prepared pan and spread evenly. Drizzle top with melted butter. In a small bowl mix together brown sugar, 2 Tbsp. flour and 1/2 tsp. cinnamon. Sprinkle on top of cake. Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Quick Cranberry Nut Bread
1 orange
2 Tbsp. butter
1 egg
1 cup sugar
1 cup cranberries
1/2 cup chopped walnuts
2 cups flour
1/2 tsp. salt
1-1/2 tsp. baking powder
1/2 tsp. baking soda
Preheat oven to 325ºF. Butter a loaf pan. Grate rind of the organ and squeeze out all the juice into a measuring cup and add enough boiling water to make 3/4 cup. Add the orange rind and the butter and stir to melt the butter. Beat egg in another bowl and gradually add sugar, beating well. Add remaining ingredients and orange mixture, and blend well. Spoon into pan and bake 1 hour. Remove from pan and cool completely on wire rack.
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Quick Hawaiian Bread
1 cup margarine, softened
2 cups white sugar
4 eggs
1 cup mashed banana
15 oz. can crushed pineapple with juice
4 cups all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
3/4 tsp. salt
1/2 cup flaked coconut
1/2 cup chopped walnuts
Preheat oven to 350ºF. Lightly grease a 9x5" loaf pan. In a large bowl, cream margarine and sugar together until light and fluffy. Mix in eggs, bananas and pineapple. In a separate bowl, sift together flour, baking soda, baking powder and salt. Stir flour mixture into egg mixture. Fold in coconut and walnuts. Pour batter into prepared loaf pans. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
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Quick Mix & Muffins
8-1/2 cups flour
1 Tbsp. baking powder
1 Tbsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1-1/2 cups instant nonfat dry milk
2-1/4 cups solid vegetable shortening
In large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in large airtight container. Store in cool, dry place. Use within 10-12 weeks. Makes about 13 cups of Quick Mix.
Variation: Use 4-1/4 cups all-purpose flour and 4-1/4 cups whole-wheat flour instead of 8-1/2 cups all-purpose flour. Increase baking powder to 2 Tbsp.
Madeline's Muffins
2-1/2 cups Quick Mix, above
4 Tbsp. sugar
1 egg, beaten
1 cup milk or water
Butter and honey, if desired
Preheat oven to 425ºF. Generously butter muffin pans. Place Quick Mix in medium bowl. Add sugar and mix well. In small bowl, combine egg and milk or water. Add all at once to dry ingredients. Stir until just blended. Fill prepared muffin pans 2/3 full. Bake 15-20 minutes, until golden brown. Serve hot with butter and honey, if desired. Makes 12 muffins.
VARIATIONS:
Raisin, Date or Nut Muffins: Add 1/2 cup finely chopped raisins, dates or nuts to dry ingredients before adding liquid ingredients. Before baking, sprinkle generously with mixture of cinnamon and sugar.
Blueberry Muffins: Add 1 cup well-drained blueberries to dry ingredients before adding liquid ingredients. Proceed as above.
Cheese Muffins: Add 1/2-3/4 cup grated Cheddar cheese to dry ingredients before adding liquid ingredients. Proceed as above.
Bacon Bits Muffin: Add 4 strips of cooked, crumbled bacon to dry ingredients before adding liquid ingredients. Proceed as above.
Apple Muffins: Add 1 cup grated raw apple to dry ingredients before adding liquid ingredients and increase baking time to 20-25 minutes.
Orange Muffins: Add 1 Tbsp. fresh orange peel or 1-1/2 tsp. grated orange peel to dry ingredients before adding liquid ingredients. Proceed as above.
Cranberry Muffins: Add 2/3 cup chopped cranberries to dry ingredients before adding liquid ingredients. Proceed as above.
Brown Sugar Muffins: Substitute brown sugar for the granulated sugar. Proceed as above.
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Quick Sticky Buns
10 oz. pkg. refrigerated flaky biscuits
2 Tbsp. margarine, melted
1/2 cup packed light brown sugar
1 tsp. ground cinnamon
2 Tbsp. dark corn syrup
1/4 cup chopped pecans
Cut each biscuit in half and form each piece into a ball. Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8" cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all . Bake at 450ºF. for 10-12. Makes 1 dozen.
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Raisin Rum Muffins
1 egg
1/3 cup sugar
1/2 cup butter, melted
1/2 cup milk
1/4 cup light rum
1 tsp. vanilla
1/2 cup raisins
1-3/4 cups cake flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. cinnamon
In large bowl, combine egg, sugar, butter, milk, rum, vanilla and raisins; mix well. In separate bowl, combine cake flour, baking powder, baking soda, salt, nutmeg and cinnamon; mix well. Add dry ingredients to wet mixture; fold together gently until just mixed. Spoon into prepared muffin tins. Bake at 400ºF. for 20 minutes. Remove from pan and cool on rack.
Rum 'n Eggnog Muffins: Substitute 1/2 cup commercial or homemade eggnog for milk or dissolve 3 Tbsp. eggnog crystals in 1/2 cup milk.
Note: You may substitute 1 tsp. rum extract for the vanilla, omit rum liquor and change milk to 3/4 cup.
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Quick Breads, Biscuits & Muffins, page 1
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