Raspberry-Almond Coffee Cake
1 cup fresh raspberries
3 Tbsp. brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/2 cup sour cream
2 Tbsp. butter, melted
1 tsp. vanilla extract
1 egg
1/4 cup sliced almonds
1/4 cup sifted powdered sugar
1 tsp. milk
1/4 tsp. vanilla extract
Preheat oven to 350ºF. Spray an 8" round cake pan with cooking spray. Combine raspberries and brown sugar in a bowl. Set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 tsp. vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. Combine powdered sugar, milk, and 1/4 tsp. vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
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Raspberry-Almond Muffins
from "Better Homes &Gardens Hometown Cooking"
1/2 cup oats
1/4 cup slivered almonds, chopped
2 cup flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp. salt
1 egg
3/4 cup skim milk
1/4 cup oil
1/2 tsp. almond extract
1/2 cup mashed potatoes
1 cup fresh or frozen raspberries
Grease 12 muffin cups or line with liners and set aside. In small skillet, toast oats over medium heat until lightly browned. Set aside. Spread almonds on a foil-lined baking sheet. Toast in 350º oven about 5 minutes or until golden and fragrant. In large mixing bowl, combine flour, sugar, baking powder, and salt. In small mixing bowl, beat egg, milk, oil, and extract. Stir in mashed potatoes. Add potato mixture to flour mixture, stirring just until moistened. Fold in raspberries and toasted oats. Spoon batter into prepared muffin cups. Top with almonds. Bake in preheated 400º oven about 20 minutes or until golden. Remove from tins and serve warm. Makes 12 muffins.
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Raspberry & Strawberry Buckle
1/2 cup butter, softened
1/2 cup white sugar
1 egg
2 cups all-purpose flour
2-1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup nonfat plain yogurt
1 pint fresh strawberries
1 pint fresh raspberries
1/2 cup white sugar
1/2 cup all-purpose flour
3/4 tsp. ground cinnamon
1/2 cup butter
Preheat oven to 375ºF. Grease one 11x7" glass baking dish. Cream 1/2 cup of the butter or margarine with 1/2 cup of the white sugar until light, beat in the egg. Add the baking powder and the salt. Stir in the 2 cups of flour one cup at a time alternating with the yogurt. Spread batter into the prepared pan. Arrange fruit over top of batter. Sprinkle topping over fruit. To Make Topping: Mix together 1/2 cup white sugar, 1/2 cup flour, 1/2 cup butter or margarine, and the cinnamon until the mixture resembles coarse crumbs. Bake 75 minutes or until the cake is top is puffed and nicely browned. Allow cake to cool. You can serve it directly from the baking dish or for a more attractive presentation, I cut it up into squares and arrange them on a platter.
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Raspberry Coconut Muffins
from MrBreakfast.com
2 cups flour
1 cup sugar
1 egg
1/3 cup raspberry preserves
1 cup flaked sweetened coconut
1 tsp. baking soda
1/4 tsp. salt
grated zest of 1 orange
1/2 cup currants
1 cup buttermilk
1/2 cup oil
Sift together the flour, sugar, baking soda, salt, zest and currants in bowl. In another bowl, whisk together the buttermilk, oil and egg. Add the wet ingredients to the dry and well. Let batter rest 15 minutes. Divide among 12 paper-lined muffin cups. Place 1/2 tsp. preserves in center of each muffin. Use spoon to push down into centers. Spread scant 1 tsp. preserves over each muffin. Sprinkle with coconut, dividing evenly. Bake at 375º until toothpick inserted in center comes out clean, about 20 minutes.
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Raspberry Cornmeal Muffins
from “Mom’s Big Book of Baking”
1 cup flour
1 cup yellow cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, melted and cooled
1/2 cup packed brown sugar
2 large eggs
1 cup buttermilk or lowfat plain yogurt
1-3/4 cups fresh or frozen raspberries
Preheat oven to 375ºF. Line 12-cup muffin tin with paper liners or coat with cooking spray. Combine flour, cornmeal, baking powder, baking soda and salt in medium mixing bowl. Whisk together cooled butter, brown sugar, eggs, vanilla and buttermilk in large mixing bowl. With wooden spoon, stir in flour mixture until just combined. Gently stir in raspberries. 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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Raspberry Crumb Coffee Cake with Vermont Maple Frosting
1 teaspoon butter
1-1/2 cups fresh raspberries
1-1/2 cups sugar
juice of one lemon
2 tablespoons cornstarch
1/4 cup water
3/4 cup butter
2 eggs
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup brown sugar
1 cup powdered sugar
2 tablespoons Vermont Maple Syrup
2 tablespoons milk
Preheat the oven to 350ºF. Grease a 11x7” pan with the teaspoon of butter. In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mixture. Cook and stir the mixture for 4 minutes. Remove the pan and cool completely. In the bowl of an electric mixer, fitted with a paddle, cream 8 tablespoons of butter and 1 cup of the sugar. Add the eggs, one at a time. In a small mixing bowl, sift 3-1/2 cups flour, baking powder, baking soda, salt and cinnamon together. Add the flour mixture and buttermilk, alternately to the butter mixture. Mix thoroughly. Mix in the vanilla. In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mixture until it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan. Spread the fruit mixture over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1" apart. Sprinkle the crumb mixture over the entire pan. Bake for 40 to 45 minutes or until golden brown. In a mixing bowl, whisk the powdered sugar, maple syrup and milk together. Set aside. Remove from the oven and drizzle the frosting over the top. Cut into slices and serve warm. Yield: 12 servings
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Raspberry-Lemon Oat Muffins
from "Team-Time Journeys," by Gail Greco
2 cups quick-cooking oats
2 cups buttermilk
1 cup packed light brown sugar
3/4 cup butter, melted and cooled
3 eggs, slightly beaten
1-1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. baking soda
1-1/2 cups fresh raspberries
1 tsp. grated lemon peel
In a large mixing bowl, combine the oats and buttermilk. Sprinkle the brown sugar over the top and set the mixture aside for 1 hour. Preheat the oven to 400ºF. Mix together the melted butter and the eggs until well blended. Add to the oats-buttermilk mixture, stirring well. In a separate bowl, combine the flour, baking powder, salt, and baking soda. Gradually stir the dry ingredients into the oat mixture. When the batter is thoroughly combined, gently fold in the raspberries and the lemon peel. Coat muffin tins with cooking spray. Fill muffin tins 2/3 full with batter. Bake for 20-25 minutes, or until tester comes clean. Makes 2 dozen.
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Raspberry Ripple Crescent Coffee Cake
from "Pillsbury Best of the Bake-Off Cookbook"
Priscilla Yee, Concord, CA, 1986
Coffee Cake:
3/4 cup sugar
1/4 cup butter or margarine, softened
2 eggs
3/4 cup ground almonds
1/4 cup flour
1 tsp. grated lemon peel
8-oz. can crescent rolls
8 tsp. raspberry preserves
1/4 cup sliced almonds
Glaze:
1/3 cup powdered sugar
1-2 tsp. milk
Heat oven to 375ºF. Grease 9” round cake pan or 9” pie pan. In small bowl, beat sugar, butter and eggs until smooth. Stir ground almonds, flour and lemon peel into sugar mixture. Set aside. Separate dough into 8 triangles. Spread 1 tsp. of the preserves on each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place rolls in greased pan in 2 circles, arranging 5 rolls around outside edge and 3 in center. Pour and carefully spread almond mixture evenly over rolls; sprinkle with almonds. Bake 27-37 minutes or until deep golden brown and center is set. (If necessary, cover coffee cake with foil during last 5-10 minutes of baking to prevent excessive browning.) In small bowl, blend glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm. Serves 8.
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Raspberry-White Chocolate Muffins
from "Prather Family Favorites"
1 cup milk
1/2 cup butter, melted
1 large egg, slightly beaten
2 cups flour
1/3 cup sugar
1 Tbsp baking powder
1 tsp salt
1 cup fresh raspberries, or frozen, but do not thaw
1/2 cup white chocolate chips
Topping:
1/4 cup butter, melted
1/4 cup sugar
Heat oven to 400ºF. In large bowl combine milk, butter and egg. Stir in all remaining muffin ingredients except raspberries and vanilla chips just until flour is moistened. Gently stir in raspberries and vanilla chips. Spoon into greased 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan. Dip top of each muffin in melted butter, then in sugar. Makes 1 dozen.
Per Serving (excluding unknown items): 292 Calories; 15g Fat (47.6% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 445mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.
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Raspberry-White Chocolate Muffins #2
2 cups Bisquick
1/2 cup white baking chips
1/3 cup sugar
2/3 cup milk
2 Tbsp. vegetable oil
1 egg
1 cup raspberries
Heat oven to 400ºF. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Stir all ingredients except raspberries in large bowl just until moistened. Fold in raspberries. Divide batter evenly among muffin cups. Bake 15-18 minutes or until golden brown. Cool slightly; remove from pan to wire rack to cool. For a sweet finish, dip muffin tops into melted butter and then into coarse sugar crystals or granulated sugar. Or drizzle tops with melted white baking chips.
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Real Corn Cornbread Muffins
1 cup whole wheat flour
1 cup cornmeal
1/4 cup sugar
1 Tbsp. baking powder
2 eggs
12-oz. can corn, drained
1 1/4 cups milk
1/4 cup vegetable oil
Preheat oven to 425ºF. Line muffin tins with baking papers. Mix dry ingredients. Beat eggs in smaller bowl. Add milk, oil and corn. Add liquid ingredients to dry ingredients; mix well. Bake 20 minutes.
Hot Muffins: Add 1 small can chopped jalapeno peppers.
Cheesy Corn Muffins: Add 1/2 cup shredded extra sharp cheddar cheese.
Veggie Muffins: Substitute 1 can mixed vegetables for the canned corn.
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Real Southern Cornbread
2 cups cornmeal
2 cups all-purpose flour
1/2 tsp. salt
2 Tbsp. baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
In a large bowl mix together the corn meal, flour, salt, and baking powder. In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended. Heat a dry 12" cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute. Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove. Bake in a preheated 400ºF oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
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Red Pepper Biscuits
2-3/4 cups baking mix (like Bisquick)
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon garlic powder
1 cup milk
1 cup shredded Cheddar cheese
2 tablespoons butter, melted
Preheat oven to 425ºF. Combine biscuit mix, pepper, and 1/2 teaspoon garlic powder in a large bowl. With a fork, stir in milk and cheese until mixture forms a soft dough. Drop by 1/4 cupfuls onto greased cookie sheet. Combine butter and remaining 1/4 teaspoon garlic powder, and brush on top of biscuits. Bake for 10 to 12 minutes, or until golden brown. makes 1 dozen
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Rhubarb Muffins
1 egg, beaten
1/4 cup vegetable oil
3/4 cup orange juice
2 tsp. grated orange zest
2 cups all-purpose flour
3/4 cup white sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1-1/4 cups finely chopped rhubarb
Preheat oven to 375ºF. Grease muffin cups or line with paper muffin liners. In a medium bowl, stir together egg, oil, orange juice and orange zest. In a separate bowl, combine flour, white sugar, baking powder, baking soda and salt. Stir egg mixture into flour mixture, just until combine. Fold in chopped rhubarb. Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into a muffin comes out clean. Makes 1 dozen.
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Rich, Delicious Orange Tea Muffins
1-1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1/2 cup orange juice
2 eggs
grated rind of one orange
In large bowl, combine flour, sugar, baking powder and salt. In saucepan, melt butter; set aside. Blend orange juice, orange rind and eggs; add to butter. Stir liquid ingredients into dry mixture. Spoon into paper-lined muffin tins. For each muffin, soak 1 sugar cube in small amount of orange juice and place on top of batter. Bake at 350ºF. for 15-20 minutes.
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Roomali Roti
2 cups bread flour
1 tsp. salt
2 Tbsp. vegetable oil
2/3 cup water
In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Cover and set aside for 45 minutes. Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot. Makes 6.
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Sausage 'n' Apple Muffins
2 cups flour
1 Tbsp. packed brown sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
3/4 cup shredded Swiss cheese
1/4 cup dry white wine
1/3 cup vegetable oil
1/2 cup water
1 egg, lightly beaten
1/2 tsp. spicy brown mustard
2/3 lb. bulk pork sausage, cooked, drained, cooled and crumbled
3/4 cup diced apple
Preheat oven to 375ºF. In large bowl, stir together flour, brown sugar, baking powder, salt and nutmeg. Stir in cheese to coat. In another bowl, stir together wine, oil, water, egg and mustard. Make a well in center of dry ingredients; add wine mixture and stir just to combine. Stir in sausage and apple. Spoon into greased muffin tins. Bake 15-20 minutes. Remove muffin tins to wire rack. Cool 5 minutes before removing muffins from tins; 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. Makes 1 dozen.
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Sausage-Cheese Cornbread
1 lb. ground sausage
1 small onion, chopped
1/4 cup chopped green bell pepper
1-1/2 cups self-rising cornmeal
2 eggs
8 oz. can creamed corn
1-1/2 cups shredded Cheddar cheese
Place sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well and set aside. Preheat oven to 375ºF. Lightly grease a 9x13" baking pan or casserole. In a large bowl, combine green pepper, cornmeal, eggs and creamed corn. Pour half of the batter into the prepared pan. Sprinkle batter with sausage, onions and cheese. Pour on remaining batter. Bake in preheated oven until brown, about 35 to 45 minutes.
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Sausage Cornbread Bake
1 lb. pork sausage
1 onion, chopped
2 eggs, lightly beaten
1-1/2 cups buttermilk self-rising cornmeal mix
15 oz. can cream style corn
1/2 cup sour cream
1/4 cup vegetable oil
2 cups shredded sharp Cheddar cheese
1/2 cup milk
Preheat oven to 425ºF. Grease a 10" ovenproof skillet. In a medium skillet, brown the sausage and onion; drain well. In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top. Bake for 30 to 40 minutes. Let stand 10 minutes before serving.
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Sausage Corn Muffins
6 small breakfast sausages
3 Tbsp. water
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
2 eggs
3 Tbsp. vegetable oil
1/2 cup freshly grated Parmesan cheese
In small uncovered skillet, cook sausages in water over medium-high heat, until water evaporates and sausages are browned. Remove from heat and place sausages on paper towel to drain. When sausages are cool enough to handle, cut into pieces. Preheat oven to 425ºF. Line muffin tins with papers. Combine cornmeal, flour, sugar, baking powder and salt in mixing bowl. Blend thoroughly. In separate bowl, whisk together milk, eggs and vegetable oil. Make a well in the dry ingredients and pour in egg mixture. Blend with wooden spoon until a moist lumpy batter is formed. Stir in cheese and sausage. Spoon into muffin cups. Bake 20-25 minutes. Makes 1 dozen.
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Sausage Egg Muffins
1/2 lb. ground pork sausage
12 eggs, beaten
1/2 (4 ounce) can chopped green chile peppers, drained
1 small onion, chopped
1 tsp. garlic powder
salt and pepper to taste
Preheat oven to 350ºF. Lightly grease 12 muffin cups. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup. Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean. Makes 1 dozen.
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Sausage Show-Offs
2 cups self-rising flour
1/4 cup shortening
3/4 cup milk
1 lb. bulk pork sausage
Heat oven to 350ºF. 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 14x10" rectangle, about 1/8" thick. On waxed paper, spread sausage to 13x9" rectangle. Invert onto dough rectangle; peel off waxed paper. Beginning with long side, roll up jelly roll fashion. Cut into 1/2" thick slices. Place slices, cut side down, 1" apart on cookie sheet. Bake 30-35 minutes or until biscuits are golden brown and sausage is no longer pink. Serve warm. Makes 30.
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Savory Breakfast Muffins
4 slices bacon
2 cups all-purpose flour
3 tsp. baking powder
1/4 tsp. baking soda
2 Tbsp. white sugar
1 Tbsp. wheat germ
1/2 tsp. salt
2 eggs, beaten
1/3 cup milk
1 cup canned cream-style corn
1/4 cup butter, melted
1/4 cup vegetable oil
Preheat oven to 375ºF. Lightly grease 12 muffin cups. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25, until golden brown. Makes 1 dozen.
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Savory Cheese & Scallion Scones
from "Pillsbury Best of the Bake-Off Cookbook"
Susan Brinkley, Eminence, MO, 1996
Scones:
2-3/4 cups flour
5 tsp. baking powder
1/2 tsp. salt, if desired
4 oz. (1 cup) crumbled feta cheese
4 oz. cream cheese or 1/3-less-fat cream cheese (Neufchatel), cut into 1” cubes
4 scallions or green onions, chopped
1 cup half-and-half or milk
1 egg
Glaze, if desired:
1 egg
2 Tbsp. milk
Heat oven to 400ºF. Grease large cookie sheet. In large bowl, combine flour, baking powder and salt; mix well. With pastry blender or fork, cut in feta cheese and cream cheese until mixture is crumbly. Add scallions; toss gently until combined. In small bowl, combine half-and-half and 1 egg; blend well. Add to flour mixture; stir lightly, just until soft dough forms. Turn dough out onto well-floured surface; knead lightly 5-6 times. Pat or press dough into 1” thick round. With floured knife, cut into 8 wedges. Place wedges 2” apart on greased cookie sheet. In small bowl, combine glaze ingredients; blend well. Brush over tops of wedges. Bake 25-30 minutes or until golden brown. Remove scones from cookie sheet. Cool 5 minutes. Serve warm or cool. Store in refrigerator.
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Savory Zucchini Bread
1 cup Bisquick
1 small onion, finely chopped
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. oregano
1/2 cup Parmesan cheese
red pepper or Tabasco
2 Tbsp. parsley, chopped
1 clove garlic, crushed
1/2 cup vegetable oil
4 eggs, slightly beaten
3 cups zucchini, thinly sliced
Mix all ingredients, adding zucchini last after other ingredients are well mixed. Bake at 350ºF for 25 minutes in a greased 13x9x2" pan.
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Scones
1-3/4 cups all-purpose flour*
3 Tbsp. sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup firm butter or stick margarine**
1 large egg, beaten
1/2 cup currants or raisins
4 to 6 Tbsp. half-and-half
additional half-and-half
white coarse sugar crystals (decorating sugar) or granulated sugar
Heat oven to 400ºF. Mix flour, 3 Tbsp. sugar, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in egg, currants and just enough of the 4 to 6 Tbsp. half-and-half so dough leaves side of bowl. Place dough on lightly floured surface; gently roll in flout to coat. Knead lightly 10 times. Roll or pat into 8" circle on ungreased cookie sheet. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with additional half-and-half, sprinkle with sugar crystals. Bake 14 to 16 minutes or until golden. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
Note: In a hurry? Just drop dough from a large spoon into 8 equal mounds on ungreased cookie sheet. Flatten to about 1/2” with floured fingers. Bake as directed.
Note:This recipe is very good as is but there are ways to jazz it up a little. When adding the fruit or chocolate chips do so just before adding the cream mixture: You could add 1/3 cup of dried red tart cherries. -OR - You could add 1/3 cup of miniature chocolate chips. -OR- Add 2 tsp. grated lemon peel and 1 Tbsp. poppy seeds. -OR- Add 1 Tbsp. poppy seeds and l tsp. almond extract. Sprinkle top of scones with flaked almonds after you have brushed them with half-and-half.
Lemon-Poppy Seed Scones: Omit currants. Stir in 1 Tbsp. grated lemon peel and 1 Tbsp. poppy seed with the egg.
Spicy Fruit Scones: Add 3/4 tsp. ground cinnamon and 1/8 tsp. ground cloves with the flour. Substitute finely chopped dried apricots, figs or dates for the currants if desired.
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Sheryl's Beer Bread
from Sheryl
3 cups flour
6 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
12-oz. bottle/can of beer, at room temperature
Preheat oven to 375ºF. Lightly grease a 9x5" loaf pan; set aside. Combine dry ingredients in a mixing bowl. Add beer all at once, mixing with a wooden spoon just until combined. Pour batter into pan. Bake 35 to 45 minutes until toothpick or skewer inserted comes out clean and top is lightly golden. Turn onto a rack to cool.
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Simple Crumb Cake Muffins
1-3/4 cups flour
3/4 cup sugar
1-3/4 tsp. baking powder
1/4 tsp. salt
1 cup milk
1/2 cup butter, melted and cooled
1 egg + 1 egg yolk, lightly beaten
1 1/4 tsp. vanilla
3 Tbsp. powdered sugar
Topping:
1 cup flour
1/3 cup butter, softened
1/3 cup packed brown sugar
1/8 tsp. cinnamon
1/8 tsp. nutmeg
In small bowl, stir together topping ingredients until mixture resembles coarse crumbs; set topping aside. In large bowl, stir together flour, sugar, baking powder and salt. In small bowl, whisk together milk, butter, egg, vanilla and powdered sugar. Pour wet ingredients into dry mixture; stir just until moistened. Spoon into greased muffin tins. Bake at 375ºF. for 15-20 minutes. Top with topping mixture while still warm.
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Skillet Cornbread
from Cooking Light magazine
3 Tbsp. margarine
1/2 cup chopped onion
1/2 cup chopped celery
1 cup all-purpose flour
1 cup yellow cornmeal
3 Tbsp. white sugar
2-1/2 tsp. baking powder
1 tsp. rubbed sage
1/2 tsp. salt
1 cup skim milk
1 large eggs, lightly beaten
11 oz. can no-salt-added whole-kernel corn, drained
Preheat oven to 425ºF. Melt margarine in a 9" cast-iron skillet over medium heat. Add onion and celery; sauté 3 minutes. Combine flour and the next 5 ingredients (flour through salt) in a large bowl. Add milk, egg, and onion mixture, stirring just until moist. Stir in corn. Pour batter into skillet. Bake 25 minutes or until a wooden pick inserted in center comes out clean.
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Skillet-Sizzled Cornbread
from Dairy Hollow House
1 cup stone ground yellow cornmeal
1 cup unbleached white flour
1 Tbsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 to 3 Tbsp. sugar
1-1/4 cups buttermilk (or 1 cup plain yogurt mixed with 1/4 cup water)
1 large egg
1/4 cup mild vegetable oil, such as corn, canola, or peanut
Pam
2 to 4 Tbsp. butter
Preheat oven to 375ºF. Make sure your oven's accurate, too; it really needs to be up to temperature to get perfect results. In a large bowl, combine cornmeal, flour, baking powder, salt, baking soda, and sugar. (If baking powder or soda appear at all lumpy, sift them in). Stir well to combine. In a small bowl, whisk together buttermilk, egg, and oil. Spray a 9 to 10-1/4” cast iron skillet with Pam (our skillets are 10-1/4”; this size is called a Number 7). Put the skillet on over medium heat, add the butter, and heat until the butter melts and is sizzling seriously. Tilt the pan to coat the sides of the skillet. As the butter's melting, quickly pour the wet ingredients into the dry, and, using a wooden spoon, stir the wet and dry together with as few strokes as possible, only as many as are needed to combine the two. Don't beat it; don't smooth it out. Scrape the batter into the hot, buttery skillet (if you've gotten it hot enough it will sizzle as it goes in) and pop it in the oven immediately. Bake until golden brown on top, about 25 to 30 minutes. Serve, hot, cut in wedges.
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Snappy Ginger Muffins
from Joan
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup packed brown sugar
1 cup molasses
1 egg
3 cup flour
1-1/2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t salt
1 cup water
Beat the oil and sugars, beat in molasses and egg. Combine the dry ingredients and stir into the molasses mixture alternately with water. Fill muffin tins 2/3 full and bake at 350ºF. for 20-25 minutes or until muffins test done. Cool in pan for 10 min. before removing to a wire rack. Yield: about 20 standard-size muffins.
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Snickerdoodle Muffins
from Lynda
Topping:
1/3 cup sugar
1 tsp. cinnamon
Batter:
1-1/2 cups flour
1 cup quick-cooking oats, uncooked
1/2 cup sugar
1 Tbsp. baking powder
1 cup milk
1 egg, slightly beaten
4 Tbsp. butter or margarine, melted
1 tsp. vanilla
Preheat oven to 400ºF. Prepare 36 mini-muffin pan cups or 12 standard muffin pan cups with nonstick cooking spray or paper liners. First, prepare topping by combining sugar and cinnamon in small bowl and set aside. Next, make batter by combining flour, oatmeal, sugar and baking powder in a large bowl. Mix well. In a small bowl, combine milk, egg, butter and vanilla. Blend well. Add to dry ingredients all at once. Stir just until dry ingredients are moistened. Do not overmix. Fill muffin cups 2/3 full. Sprinkle topping evenly over tops of muffins, press in gently. Bake 12 - 14 minutes for mini-muffins and 18-22 for regular muffins, or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Per Serving (excluding unknown items): 191 Calories; 5g Fat (25.6% calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
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Soft Buttery Breadsticks
from Esther
1/3 cup butter or margarine
2 1/4 cups flour
1 Tbsp. sugar
1-1/2 tsp. salt
3-1/2 tsp. baking powder
1 cup milk
Preheat oven to 450ºF. Melt butter or margarine in 9x13" pan (watch if using butter, it can darken quickly). Remove pan from oven as soon as butter melts. In medium bowl, mix dry ingredients. Add milk and mix to form soft dough. Roll or pat out on floured surface to 8"x12" rectangle. Cut into 12 to16 strips, then cut in two crosswise. Pick up each dough stick using both hands and dip in butter; turn over and position in pan. Bake for 15-20 minutes.
Note: If you want, you can sprinkle on garlic powder, onion powder, chili powder, Parmesan cheese, sesame seeds, etc. before or after baking.
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Sour Cream 'n' Chive Muffins
3 cups flour
1 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1 egg
3/4 cup milk
1/2 cup sour cream
1/4 cup butter, melted
1/4 cup fresh or freeze-dried chives, chopped
In large bowl, combine flour, sugar, baking powder and salt. In another bowl whisk egg, milk, sour cream and butter. Pour liquid ingredients into dry ingredients. Add chives, stirring just until mixed. Spoon batter into greased muffin tins. Bake in preheated 400ºF. oven for 20 minutes or until golden brown.
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Sour Cream Biscuits
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
3 tsp. baking powder
3/4 cup sour cream
1-1/2 Tbsp. water
Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary. With well floured hands shape dough into round biscuit shapes. Bake at 450ºF for 12 minutes. Makes 1 dozen.
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Sour Cream Cherry Coffee Cake
from "The Main Corpse," by Diane Mott Davidson
1/2 cup butter
1 cup granulated sugar
2 large eggs
1 cup sour cream
2 cups flour (add 2 Tbsp. for high altitude)
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1 Tbsp. finely chopped lemon zest
1/2 cup cherry preserves
Preheat oven to 350ºF. Grease two 8" square cake pans. In large mixer bowl, beat butter with sugar until well combined. Add eggs one at a time and beat well. Add sour cream; mix thoroughly. In small bowl, mix together flour, baking powder, baking soda and salt. Add dry ingredients to butter mixture. Batter will be stiff. Stir in vanilla, lemon zest and preserves. Spread in pans. Bake 20-30 minutes or until toothpick inserted in center comes out clean.
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Sour Cream Coffee Cake
1-1/2 cups sugar
1 cup butter, softened
3 eggs
1 tsp. vanilla
3 cups flour
2-1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 cup sour cream
1/2 cup milk
1/2 cup chopped pecans
1/4 cup firmly packed brown sugar
1 tsp. cinnamon
Heat oven to 350ºF. Grease and flour 12-cup Bundt or 10" tube pan. In large bowl, combine sugar and butter; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla; blend well. In large bowl, combine flour, baking powder, salt and baking soda; mix well. Add to butter mixture alternately with sour cream and milk, beginning and ending with flour mixture and mixing well after each addition. Spoon half of batter into greased and floured pan. In small bowl, combine pecans, brown sugar and cinnamon; mix well. Sprinkle mixture evenly over batter in pan. Spoon remaining batter over filling. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; place on wire rack. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.
VARIATION: Sour Cream Pound Cake: Omit pecan, brown sugar and cinnamon layer.
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Sour Cream Coffee Cake #2
Brown Sugar Filling, below
3 cups flour
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
3/4 tsp. salt
1-1/2 cups sugar
3/4 cup butter, softened
1-1/2 tsp. vanilla
3 large eggs
1-1/2 cups sour cream
Vanilla Glaze, below
Heat oven to 350ºF. Grease bottom and side of angel food cake pan (tube pan), 12-cup Bundt cake pan or two 9x5” loaf pans, with shortening. Make Brown Sugar Filling; set aside. Mix flour, baking powder; baking soda and salt; set aside. Beat sugar, butter; vanilla and eggs in large bowl with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended. For angel food or Bundt cake pan, spread one-third of the batter (about 2 cups) in pan, then sprinkle with one-third of the filling; repeat twice. For loaf pans, spread one-fourth of the batter (about 1-1/2 cups) in each pan, then sprinkle each with one-fourth of the filling; repeat once. Bake angel food or Bundt cake pan about 1 hour; loaf pans about 45 minutes, or until toothpick inserted near center comes out clean. Cool 10 minutes in pan(s) on wire rack. Remove from pan(s) to wire rack. Cool 20 minutes. Drizzle with Vanilla Glaze. Serve warm or cool.
Brown Sugar Filling: Combine 1/2 cup packed brown sugar, 1/2 cup finely chopped nuts and 1-1/2 tsp. ground cinnamon.
Vanilla Glaze: Mix 1/2 cup powdered sugar, 1/4 tsp. vanilla and 2-3 tsp. milk until smooth and thin enough to drizzle.
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Sour Cream Coffee Cake #3
2 cups white sugar
1 cup butter
2 eggs
1 cup sour cream
2 cups all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/2 tsp. vanilla extract
1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 Tbsp. melted butter
1 tsp. ground cinnamon
Preheat oven to 350ºF. Grease 9x13x2" cake pan. Cream 1 cup butter and white sugar. Add eggs, sour cream, and vanilla. Add 2 cups flour, baking powder, and salt. Spread 1/2 of batter in pan. To make filling: Mix together 1/3 cup flour, brown sugar, 2 Tbsp. melted butter, and cinnamon. Sprinkle cake batter with 1/2 filling. Spread second half of batter over filling, then sprinkle remaining filling on top. Bake 35-40 minutes.
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Sour Cream Muffins
1/4 cup applesauce
3/4 cup white sugar
2 eggs
1-1/4 cups all-purpose flour
1/2 tsp. baking soda
3/4 cup nonfat sour cream
1 cup fresh blueberries
Preheat oven to 400ºF. Line a muffin pan with paper muffin liners. In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full. Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly. Makes 1 dozen.
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Sour Cream Scones
2-1/2 cups self-rising flour
1/4 cup sugar
1/2 cup butter
1 egg, beaten
8 oz. sour cream
Heat oven to 400ºF. Lightly grease large cookie sheet. In large bowl, combine flour and sugar; mix well. With pastry blender, cut in shortening until mixture resembles coarse crumbs. In small bowl, beat egg; blend in sour cream. 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 15 scones.
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Sour Cream Streusel Muffins
3 Tbsp. dry bread crumbs
3-1/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter
2-1/2 cups white sugar
3 eggs
2 tsp. vanilla extract
8 oz. container sour cream
1/4 cup brown sugar
1 Tbsp. ground cinnamon
1/4 cup chopped pecans
1 cup powdered sugar
2 Tbsp. milk
Preheat oven to 350ºF. Coat a 10" tube pan with non-stick cooking spray and dust with bread crumbs. Sift together the flour, baking soda and salt. Set aside. In a small bowl, mix streusel ingredients - brown sugar, cinnamon and chopped pecans; set aside. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Spoon half of the batter into prepared pan. Sprinkle half of the streusel mixture over the batter. Repeat with remaining batter and streusel mixture. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a small bowl, combine powdered sugar with milk, a Tbsp. at a time, until desired consistency is achieved. Drizzle over the cake.
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Sour Cream Streusel Muffins #2
from "Mad About Muffins"
2 cups all-purpose flour, sifted
1/2 cup granulated sugar
1 Tbsp. baking powder
1 egg
1/2 cup melted butter
8 ounces sour cream
1 tsp. vanilla extract
Streusel Topping:
1/3 cup sugar
1/4 tsp. cinnamon
3 Tbsp. butter
1/3 cup chopped walnuts, or pecans
Heat oven to 400ºF. In a large bowl, sift together the flour, sugar, and baking powder. In another bowl, lightly beat the egg. Add the melted butter, sour cream, and vanilla extract. Combine well. Add the sour cream mixture to the flour mixture and mix just until the ingredients are combined. Fill greased muffin tins with batter. To make streusel topping: Mix the sugar and cinnamon together. Cut in the butter with a pastry blender. Stir in the walnuts. Sprinkle the streusel toping over the batter. Bake 15 to 20 minutes or until a tester inserted into the center comes out clean. Makes one dozen muffins.
Per Serving (excluding unknown items): 292 Calories; 17 g Fat (51.8% calories from fat); 4 g Protein; 31 g Carbohydrate; 1 g Dietary Fiber; 52 mg Cholesterol; 245 mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3-1/2 Fat; 1 Other Carbohydrates.
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Sourdough Drop Biscuits
1 cup sourdough starter
1/3 cup vegetable oil
3/4 tsp. baking soda
1/4 tsp. salt
1 cup all-purpose flour
Sift flour, salt, and soda together into a large bowl. Mix starter with oil, and stir into the sifted ingredients. Drop dough by Tbsp. onto an ungreased baking sheet. Bake at 350ºF for 10 to 15 minutes. Serve warm. Makes 1-1/2 dozen.
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Southern Biscuits with Mayonnaise
2/3 cup buttermilk
2 Tbsp. vegetable oil
3 Tbsp. mayonnaise
2 cups self-rising flour
In a large bowl mix together the buttermilk, oil, and mayonnaise. Gradually stir in the flour and mix until all ingredients are combined. Turn dough out onto a well floured surface. If dough is sticky knead in a little extra flour. Roll out to 1/2" thick. Use a biscuit cutter to cut dough into pieces. Place into an oiled cast iron skillet. Allow to sit in pan for 10 minutes. Bake in a preheated 425ºF oven for 20 minutes, or until nicely browned. Makes 1 dozen.
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Quick Breads, Biscuits & Muffins, page 1
Absolute Mexican Cornbread -
Apple Scones |
Quick Breads, Biscuits & Muffins, page 2
Apple Sour Cream Streusel Cake -
Basic Scones |
Quick Breads, Biscuits & Muffins, page 3
Basil Pesto Focaccia -
Blueberry Streusel Coffee Cake |
Quick Breads, Biscuits & Muffins, page 4
Blueberry Streusel Muffins -
Cheddar Cornbread |
Quick Breads, Biscuits & Muffins, page 5
Cheddar-Garlic Biscuits -
Chocolate Zucchini Muffins |
Quick Breads, Biscuits & Muffins, page 6
Chunky Pecan Muffins -
Cornbread |
Quick Breads, Biscuits & Muffins, page 7
Cornbread #2 -
Devin's Delight Banana Bread |
Quick Breads, Biscuits & Muffins, page 8
Dizzy Pineapple Bread -
Frosted Cinnamon Rolls |
Quick Breads, Biscuits & Muffins, page 9
Frosty Orange Muffins -
Hershey's White Chocolate Cinnamon Scones |
Quick Breads, Biscuits & Muffins, page 10
Holiday Scones -
Lemon-Pecan Sunburst Coffee Cake |
Quick Breads, Biscuits & Muffins, page 11
Lemon Poppy Seed Bread -
New England Toll House Muffins |
Quick Breads, Biscuits & Muffins, page 12
New Orleans Beignets -
Peanut Butter-Banana Muffins |
Quick Breads, Biscuits & Muffins, page 13
Peanut Butter Bread -
Raisin Rum Muffins |
Quick Breads, Biscuits & Muffins, page 15
Southern Peanut Butter Muffins -
Texas Cornbread |
Quick Breads, Biscuits & Muffins, page 16
The Very Best Buttermilk Biscuits -
Zucchini Pineapple Loaf |
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