Southern Peanut Butter Muffins
1 cup flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup peanut butter
2 Tbsp. honey
1 egg, beaten
2/3 cup milk
Blend together all dry ingredients. In another bowl, blend together remaining ingredients; pour mixture into dry ingredients and blend well. Pour into muffin pans, fill 2/3 pan. Bake at 425ºF. for 12-15 minutes.
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Southern Sausage Cornbread
1/2 lb. bulk pork sausage
1 egg
2 cups self-rising corn meal mix
1-1/3 cups milk or 1-3/4 cups buttermilk
1/4 cup oil or melted shortening
Heat oven to 450ºF. In 10" cast iron skillet, cook sausage over medium heat until thoroughly cooked. Drain; discard drippings. Place skillet in oven to heat. In medium bowl, beat egg. Add corn meal mix, 1-1/3 cups milk and oil; stir until smooth. Stir in sausage. Batter should be pourable; if too thick, add more milk. Pour batter into hot skillet. Bake 20-25 minutes or until golden brown. Serves 8.
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Southern Wind Style Pina Colada Muffins
from Jo Ann
1 package yellow cake mix (pudding in the mix)
1 16 oz. can crushed pineapple (do not drain)
1 cup chopped pecans
1 cup shredded coconut
1 tsp. coconut extract
1 tsp. rum extract
Prepare according to cake mix instructions except decrease water by 1/3 cup. Add remaining ingredients. Bake according to package instructions or until lightly browned if you are doing mini-muffins (about 15 minutes for these). You can elect not to use the two extracts; it is just as good. Or add more nuts or more coconut. Remaining batter will store well in the refrigerator in an airtight container for several days. Mix well before filling mini-muffin cups or cake pan.
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Southwestern Biscuits
2-1/4 cups all-purpose flour
2 Tbsp. granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt, optional
3 Tbsp. butter, softened
1 egg
8-oz. can cream-style corn
4-oz. can diced green chiles
1 Tbsp. chopped fresh cilantro, optional
Preheat oven to 400ºF. Combine flour, sugar, baking powder and salt in large bowl. Add butter; cut in with pastry blender or two knives until mixture resembles coarse crumbs. Stir in egg, corn, chiles and cilantro; combine just until mixture holds together. Knead dough 10 times on well-floured surface. Pat dough to 3/4" thickness. Cut into 3" biscuits. Place on greased baking sheets. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely. Makes 8.
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Southwestern Dough Gods
1 Tbsp. butter
1/2 cup chopped green bell pepper
2 cups sifted all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1/3 cup vegetable oil
2/3 cup milk
1/2 cup fresh corn kernels
1-1/2 cups Cheddar cheese, shredded
Preheat oven to 350ºF. In a skillet or frying pan, melt butter over medium heat. Add bell pepper and sauté until tender. Remove from heat and set aside. In a large mixing bowl, stir together flour, baking powder, salt, oil and milk. Dough should be slightly sticky. Add sautéed peppers, corn and cheese. Drop spoonfuls of batter onto lightly greased cookie sheets. Bake for 10 to 12 minutes, until golden. Makes 18-24.
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Special Strawberry Bread
2 cup frozen unsweetened whole strawberries, thawed (reserve juice)
1-3/4 cup flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup butter
1 cup sugar
2 large eggs
1/4 cup strawberry juice, from reserve
1 Tbsp. lemon juice
Preheat oven to 350ºF. Puree strawberries using blender, food processor or strainer. You should have 1 cup of puree. Mix flour, baking soda, baking powder, salt and cinnamon in large bowl. Cream butter. Using medium bowl, add sugar, then eggs till well-combined. Alternately add dry ingredients, strawberry juice and lemon juice to butter mixture, beginning and ending with dry ingredients. Stir in strawberry puree. Pour batter into standard-sized loaf pan or two smaller (approximately 3x7-inch) loaf pans that have been well-greased. Bake until a toothpick comes out clean, about 1 hour for a full-sized loaf, 50 minutes for smaller loaves. Cool 10 minutes in pan; turn out on wire rack to finish cooling. Wrap and store 24 hours before slicing.
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Speidini
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 long loaf French bread
1 lb. grated mozzarella cheese
1/2 lb. bacon, fried and crumbled
1/4 cup butter, melted
Slice bread on diagonal into about 20 slices, but do not slice through bottom crust. Place on long sheet of heavy foil and stuff cheese and bacon into slices. Pour melted butter slowly over bread. Wrap foil to enclose loaf and bake at 350ºF. about 25 minutes.
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Spiced Apple Muffins
1 cup diced apple without peel
1/3 cup applesauce
3/4 cup milk
1/2 tsp. salt
1-1/2 tsp. baking powder
1/3 cup white sugar
1-3/4 cups all-purpose flour
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. anise seed
Mix together sugar, cinnamon, ginger, and anise seeds. In a large bowl, mix flour, baking powder, sugar mixture, salt, milk, and applesauce. Do not overbeat. Stir in diced apples. Spoon batter into 12 greased muffin cups. Bake at 400ºF. for 20 to 25 minutes, or until tops spring back when lightly touched. Serve after muffins have cooled a bit, about 30 minutes. Makes 1 dozen.
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Spiced Peach Oatmeal Muffins
1 cup quick cooking oats
1 cup buttermilk
1/3 cup brown sugar
1/3 cup applesauce
1/4 cup molasses
2 eggs
1-1/3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1-1/2 cups pitted and diced fresh peaches
2 Tbsp. white sugar
1/2 tsp. ground cinnamon
Preheat oven to 400ºF. Grease muffin cups or line with paper muffin liners. In a large bowl, mix together oats, buttermilk, brown sugar, applesauce, molasses and eggs. In a separate bowl, stir together flour, baking soda and baking powder. Stir flour mixture into eggs mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 minutes. While muffins are baking, combine 2 Tbsp. sugar and 1/2 tsp. cinnamon. After 15 minutes of baking, remove muffins from oven and sprinkle with cinnamon sugar. Return to oven and continue baking for 3 minutes, until a toothpick inserted into center of a muffin comes out clean. Makes 1 dozen.
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Spicy Apple Bread
1 cup shreds of whole bran cereal
1 cup milk
3/4 cup sugar
1/2 cup butter, softened
2 eggs
1-1/2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1 cup finely chopped, peeled apples
Heat oven to 375ºF. Grease bottom only of 8x4" or 9x5" loaf pan. In small bowl, combine cereal and milk; mix well. Let stand 5 minutes. In large bowl, combine sugar and butter; beat until light and fluffy. Add eggs and cereal mixture; beat well. Add flour, baking powder, salt, cinnamon, allspice and nutmeg; mix well. Fold in apples. Pour batter into greased pan. Bake 50-60 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.
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Spicy Scones
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup white sugar
4 tsp. baking powder
1-1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/3 cup margarine, chilled
1/2 cup currants
1 egg
2/3 cup milk
2 Tbsp. milk
2 Tbsp. white sugar
Preheat oven to 425ºF. Grease one baking sheet. Combine the all-purpose flour, whole wheat flour, white sugar, baking powder, ground cinnamon, ground nutmeg and salt in a bowl and mix well. Cut in the butter until crumbly and stir in the raisins. Make a well in the center. In a small bowl beat the egg until frothy. Mix in the milk and pour into the well made in the dry ingredients. Stir to make a soft dough. Turn dough out on to a lightly floured surface. Knead gently 8 to 10 times. Pat dough into two 6" circles and transfer to the prepared baking sheet. Brush tops with milk and sprinkle with sugar. Score each top into 6 pie shaped wedges. Bake 15 minutes or until well risen and browned. Serve hot with butter. Maple butter goes very well with these scones. Makes 1 dozen.
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Spoon Cornbread
from Teri
1/2 cup butter or margarine, melted
8 oz. can cream corn
8 oz. can corn, drained
8 oz. pkg. Jiffy Corn Muffin Mix
8 oz. sour cream
2 eggs
2 Tbsp. sugar
Mix all ingredients together. Pour into a 1-1/2 to 2-quart greased baking dish. Bake 350ºF. for 35 to 40 minutes.
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Spoon Rolls
from Juanda
2 cups warm water
4 Tbsp. sugar
1 pkg. yeast
1/2 cup cooking oil
1 egg, beaten
4 cups self rising flour
Mix ingredients as listed. Let set, covered, for one hour in refrigerator. Spoon into greased muffin tins; bake in 450ºF. oven until light brown. Makes about 24 rolls. Can be doubled. If you don't use all the dough, you can cover the container and store in the refrigerator for about a week to be used several times.
Fillings suggested by Diane:
a cheese cube as a filling
Kosher salt/caraway seed/sesame seed sprinkled on top
strawberry jam filling
apple butter filling
cream cheese and seedless raspberry filling (I only thought of the cream cheese when I got to the end... I bet that would taste great with any fruit filling!)
When they were topped with the other portion of the roll batter, I sprinkled some cinnamon sugar on top and baked them!
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Sticky Maple Scones
from Steph
2 cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 cup chilled butter or margarine, cut into small pieces
6 tbsp. lowfat 1% milk
1/3 cup maple syrup, divided
1 large egg, lightly beaten
Heat oven to 400ºF. Combine flour, brown sugar, baking powder and salt in a bowl; cut in butter with a pastry blender until mixture resembles coarse crumbs. Combine milk, 2 tbsp. maple syrup and egg; stir well with a whisk. Add milk mixture to flour mixture, stirring just until moist (dough will be sticky). Pat dough into an 8" round cake pan coated with cooking spray using floured hands. Bake at 400º for 18 minutes or until golden. Pierce top with a fork. Place remaining syrup in a glass measure; microwave at HIGH 30 seconds, and drizzle over top. Cut into 12 wedges, and serve warm. Yield: 1 dozen (serving size: 1 scone).
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Strawberry Bread
1/2 cup sugar
1/2 cup butter, softened
2 eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1/4 tsp. baking soda
1 cup strawberry preserves
1/2 cup buttermilk
1/2 cup chopped pecans
Heat oven to 325ºF. Grease bottom only of 8x4" loaf pan. In large bowl, combine sugar and butter; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In medium bowl, combine flour, salt and baking soda; mix well. In small bowl, combine preserves and buttermilk; blend well. Add flour mixture alternately with preserves mixture to butter mixture, beginning and ending with flour mixture. Gently fold in pecans. Pour into pan. Bake 80 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan. Place on wire rack. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.
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Strawberry Bread #2
1/2 cup butter, softened
1 cup white sugar
2 eggs, separated
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. almond extract
10 oz. pkg. frozen strawberries, thawed, drained and juice reserved
Lightly grease a 9x5" glass loaf pan, and line with greased waxed paper. Preheat oven to 350ºF. In a large bowl, cream together butter or margarine, sugar, and almond extract. Separate eggs, and beat in egg yolks one at a time until light and fluffy. Sift flour, baking powder and soda into creamed mixture, and mix thoroughly. Stir in 1/4 cup strawberry juice. Fold in strawberries. In another bowl, beat egg whites until stiff. Fold into strawberry batter. Turn batter into prepared pan. Lightly drop pan to pop any air bubbles. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 15 minutes in the pan, and then cool completely on a wire rack before slicing.
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Strawberry Bread #3
from "Recipe Hall of Fame Quick and Easy Cookbook"
3 cups flour, sifted
1 tsp. baking soda
1 tsp. soda
2 tsp. cinnamon
2 cups sugar
4 eggs, beaten
1-1/2 cups vegetable oil
1 cup chopped pecans
1-1/2 pints fresh strawberries, sliced
Mix above ingredients with electric mixer. Pour into two greased and floured 9x5” bread pans. Bake at 350ºF for 40 minutes or until toothpick comes out clean. (Or you may make four small loaves and bake 30-35 minutes.) Drizzle with icing while bread is still warm.
Icing: Mix together 1 cup powdered sugar and 2 Tbsp. lemon juice until smooth.
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Strawberry Bread #4
2 cup sugar
1 Tbsp. cinnamon
4 eggs
2 cups sliced frozen strawberries, drained*
3 cups flour
1-1/4 cups oil
1-1/4 cups chopped pecans
Combine sugar and cinnamon. Add flour. Add eggs, oil, and berries. Mix well. Spoon into 2 well greased loaf pans. Bake at 350ºF. for 1 hour. Cool in pans, then remove to baking racks.
Note: Can ups 2 cups mashed fresh strawberries instead of frozen. *** As muffins, bake at 350ºF. for about 20-25 minutes.
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Strawberry Cheesecake Muffins
4 oz. cream cheese, softened
1/4 cup powdered sugar
2-1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
1-1/4 cups milk
1/2 cup brown sugar
1/3 cup butter, melted
1 tsp. grated lemon zest
1/4 tsp. vanilla extract
1/4 cup strawberry jam
Preheat oven to 375ºF. Grease 12 muffin cups or line with paper muffin liners. Beat together cream cheese and powdered sugar until smooth; set aside. In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened. Spoon half of batter into muffin cups. Top each portion with 1 Tbsp. cream cheese mixture and 1 tsp. jam. Spoon remaining muffin batter on top. Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container. Makes 1 dozen.
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Strawberry-Cream Cheese Biscuits
3 cups Bisquick
2 tsp. grated orange peel
3/4 cup orange juice
3 oz. cream cheese, softened
2 Tbsp. strawberry preserves
sugar, optional
Heat oven to 450ºF. Stir Bisquick, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds. Place dough on surface sprinkled with Bisquick; roll to coat. Shape into a ball; knead 10 times. Roll dough 1/2” thick. Cut with 2-1/2” round cutter dipped in Bisquick. Place on ungreased cookie sheet. Mix cream cheese and preserves. Spoon about 1 tsp. cream cheese mixture onto center of each dough circle. Sprinkle with sugar. Bake 8-10 minutes or until golden brown. Makes 15 biscuits.
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Strawberry Muffins
2-1/2 cups flour
2/3 cup sugar
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
1-1/2 cup fresh strawberries, sliced
1 cup buttermilk
1/3 cup margarine, melted
1-1/4 tsp. vanilla
1 egg, beaten
2 egg whites, beaten
1-1/2 Tbsp. sugar
Combine the flour with he sugar, baking soda, cinnamon and salt. Add the sliced strawberries, stir well, and make a well in the center of mixture. Combine the buttermilk with the melted margarine, the vanilla and the egg. Pour into the flour mixture and stir until moistened. Bake at 350ºF for 25 to 30 minutes or until golden. Remove from pans immediately, let it cool on a wire rack. Makes 1 dozen muffins.
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Strawberry Muffins #2
from Lynda
1-1/2 cups chopped strawberries
3/4 cup sugar
1-3/4 cups all-purpose flour, unsifted
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 eggs, beaten
1/4 cup butter, melted
1 tsp. pure vanilla extract
Combine the strawberries and 1/2 cup sugar in a small bowl. Set aside for 1 hour. Drain; reserve liquid and strawberries separately. Preheat oven to 425ºF. Combine flour, baking soda, nutmeg and salt. Set aside. Mix the eggs, butter, vanilla extract and 1/4 cup sugar and liquid from strawberries in a medium bowl. Add flour mixture. Stir until combined. Fold in reserved strawberries. Spoon into 12 greased muffin pans. Bake for approximately 20 minutes. Serve warm. Makes 1 dozen.
Per Serving (excluding unknown items): 166 Calories; 5g Fat (26.0% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 146mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
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Strawberry Nut Bread
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 tsp. ground cinnamon
2 cups white sugar
2 cups sliced fresh strawberries
4 eggs
1-1/4 cups vegetable oil
1 cup chopped walnuts
Preheat oven to 350ºF. Lightly grease two 9x5" loaf pans. Sift together the flour, baking soda, salt, ground cinnamon and sugar in a large mixing bowl. Make a well in the center. Beat together the eggs and oil and pour them into the well. Stir just enough to moisten the ingredients. Fold in the strawberries and nuts. Pour mixture into prepared pans; fill containers no more than half full. Bake in a preheated oven about 60 minutes or until a toothpick inserted in the center comes out clean. Cool 20 to 30 minutes before removing from pans. Move to a rack to cool completely before slicing.
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Strawberry Streusel Muffins
3/4 cup milk
1/2 cup vegetable oil
1 Tbsp. grated orange peel
1 egg
2 cups flour
1 cup chopped strawberries
1/3 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
Pecan Streusel Topping, below
Heat oven to 400ºF. Grease 12 medium muffin cups or line with paper baking cups. Mix milk, orange peel and eggs in large bowl just until blended. Stir in remaining ingredients except topping, just until moistened. Prepare topping. Fill muffin cups 2/3 full. Sprinkle each with topping. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Makes 1 dozen.
Pecan Streusel Topping: Mix 1/2 cup chopped pecans, 1/2 cup packed brown sugar, 1/4 cup flour and 2 Tbsp. melted butter until well blended.
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Streusel Coffee Cake
1 cup butter
2 cups white sugar
4 eggs
2 cups sour cream
2 tsp. vanilla extract
4 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1/2 cup white sugar
2 tsp. ground cinnamon
1 cup chopped walnuts
Preheat oven to 350ºF. Grease and flour a 10" Bundt pan. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar, cinnamon, and nuts. Set aside. In a large bowl, cream butter and 2 cups white sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined. Pour half of batter into Bundt pan. Sprinkle half of the nut mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the nut mixture. Bake 45 to 60 minutes, or until a toothpick inserted into cake comes out clean.
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Streusel-Topped Gingerbread
from Carmen
1/2 cup sugar
1/4 cup butter, softened
1 cup all-purpose flour
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. allspice
1/8 tsp. salt
1/2 tsp. baking soda
1/2 cup buttermilk
1/4 cup molasses
1 egg, slightly beaten
Preheat oven to 375ºF. Grease the bottom only of an 8x8" pan. In a large bowl, combine sugar and butter; blend well. Add flour, ginger, cinnamon, allspice and salt; mix until crumbly. Reserve 1/3 cup of this mixture for topping. To remaining mixture, add baking soda; stir well. Add buttermilk, molasses and egg; blend well, then pour batter into prepared pan. Sprinkle with reserved topping. Bake 20-30 minutes, or until cake tests done.
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Sugar & Spice Muffins
1-3/4 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/3 cup vegetable oil
3/4 cup white sugar
1 egg
3/4 cup milk
3/4 cup white sugar
1 tsp. ground cinnamon
1/2 cup butter, melted
Preheat oven to 350ºF. Lightly grease 12 muffin cups. In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean. While muffins are baking, mix together 3/4 cup white sugar and 1 tsp. cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture. Makes 1 dozen.
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Sugar-Crusted Almond Pastries
from "Pillsbury Best of the Bake-Off Cookbook"
Karla Kunoff, Bloomington, IN, 1996 Prize Winner
two 8-oz. cans crescent rolls
1/2 cup butter
2 cups slivered almonds
1-1/3 cups sugar
Heat oven to 375ºF. Unroll dough into 2 large rectangles. Place in ungreased 15x10” baking pan; press over bottom to form crust. Seal perforations. Melt butter in medium saucepan over low heat. Cook and stir 4-5 minutes or until light golden brown. Add almonds and sugar; stir to coat. Spoon and spread mixture evenly over dough. Bake 11-16 minutes or until crust is deep golden brown. Cool 30 minutes. Cut into squares. Serve warm or cool. Serves 24.
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Sugar-Nut Coffee Cake
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Eleanor Bierley, Miamisburg, OH
3 eggs
1/2 cup margarine
3/4 cup sugar
1 Tbsp. vanilla
2 cups flour
1 tsp. baking powder
1 cup sour cream
Lightly oil a Bundt pan, set aside. In medium bowl, cream together eggs and margarine. Blend in sugar and vanilla. Sift together flour and baking powder, add to egg mixture. Fold in sour cream. Set aside to prepare sugar-nut mixture.
Sugar-Nut Mixture:
1 cup brown sugar
1 cup nuts, chopped
6 Tbsp. butter
2 tsp. cinnamon
Combine all ingredients in small bowl. Spread half the coffeecake batter in Bundt pan; sprinkle sugar-nut mixture evenly over top. Spoon on remaining batter and gently spread to cover filling. Bake at 350ºF. for 30 minutes. Drizzle with powdered sugar icing if desired.
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Sunday Morning Coffee Cake
1 cup butter, room temperature
1-1/4 cups sugar
2 large eggs, well-beaten
1 cup sour cream
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
Topping:
1 cup walnuts, chopped
1/2 tsp. cinnamon
1/2 tsp. sugar
2 tbs. butter
Preheat oven to 375ºF. Prepare the coffee cake topping ingredients by combining all items listed in a small bowl and set aside for use later. You may elect to melt the butter for easier mixing. In a medium mixing bowl, thoroughly cream butter and sugar. Add eggs and blend again. Add sour cream and vanilla, thoroughly blending all ingredients again. Add sifted flour, baking powder, and soda to the batter and blend until creamy. Pour about half of the coffee cake batter into a lightly greased and floured tube pan. Sprinkle the top of the batter with about half of the reserved topping mixture, and cover the filling with the remaining coffee cake batter. Sprinkle the remaining topping over the coffee cake and bake for about 45 minutes, or until a cake tester comes out clean from the middle of the ring cake. Cool slightly and invert the coffee cake over a plate to remove it from the tube pan. Turn the cake over to sprinkle the top of the coffee cake with any of the topping that fell off during the transition and then finish with a light dusting of confectioner's sugar while the cake is still warm. Store in an airtight container or serve warm.
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Sunday Morning Sticky Buns
5 tablespoons packed brown sugar
2 tablespoons dark corn syrup
1 tablespoon water
2 tablespoons chopped toasted pecans
1 cup unbleached flour
2/3 cup whole wheat flour
1-1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 tablespoons chilled margarine, cut into small pieces
1/3 cup raisins
2/3 cup skim milk
Preheat the oven to 425ºF. Coat an 8" round baking pan with nonstick spray. In a small saucepan over low heat, stir 4 tablespoons of the brown sugar, the corn syrup and water until the brown sugar dissolves and the mixture is warm. Pour the mixture into the prepared pan and sprinkle with the pecans. In a medium bowl, combine the flours, baking powder and 1/2 teaspoon of the cinnamon. With a pastry blender, cut in the margarine until the mixture resembles coarse meal. Add the raisins and milk, and stir just until moistened. Turn out the dough onto a lightly floured surface and knead it 10 times. Roll the dough into an 8-by-10" rectangle. Sprinkle the rectangle with the remaining 1 tablespoon of brown sugar and the remaining 1/2 teaspoon of cinnamon. Starting from a long side of the rectangle, roll up the dough into a cylinder. Cut the cylinder into 1" slices. Place the slices, cut side down, into the prepared pan. Bake until the buns are golden brown, 12 to 15 minutes. Place cut side up onto a serving plate. Serve warm. Makes 10 buns
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Sunny Cheese Muffins
from Keebler Kitchens
1-2/3 cups Cheez-It Snack Crackers
2/3 cup sifted all-purpose flour
3 Tbsp. sugar
2-1/2 tsp. baking powder
1/4 cup shortening
2 eggs
2/3 cup milk
Preheat oven to 400ºF. (moderately hot oven). Crush crackers into fine crumbs on a sheet of waxed paper with a rolling pin; pour into medium sized bowl. Combine flour, sugar and baking powder; sift into bowl with cracker crumbs. Add shortening, eggs and milk. Beat just enough to blend well. Spoon mixture into 12 greased 2-1/2" muffin wells. Bake 20 minutes, or until muffins are a light golden brown. Serve hot. Makes 1 dozen.
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Swedish Flatbread
2 cup white flour
3/4 cup rye flour
1/4 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter or margarine
1 cup buttermilk
2 Tbsp. fennel seed
In a bowl, blend flour, sugar, salt and soda. Cut in margarine until mixture resembles fine crumbs. Stir in buttermilk and add fennel seeds, sing a fork, just until mixture holds together. Shape into small balls and roll on floured board to make very thin rounds four to five" in diameter. Bake on ungreased sheets at 375ºF. five minutes or until light brown.
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Sweet Blueberry Muffins
1 cup blueberries
4 Tbsp. butter, softened
1/3 cup sugar
1/2 tsp. lemon extract
1 cup flour
1 tsp. baking powder
1/2 cup milk
2 egg whites
Preheat oven to 325ºF. Wash blueberries and dry on paper towel. Beat butter until fluffy; add sugar and continue to beat until mixture is light and lemon-colored. Blend in lemon extract. In separate bowl, sift together flour and baking powder. dd dry ingredients alternately with milk to butter mixture. Beat egg whites with 1/8 tsp. salt until they form stiff peaks; fold carefully into batter. Dust blueberries with flour and stir into batter. Fill muffin cups 3/4 full and bake 25-30 minutes. Makes 12 muffins.
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Sweet Cornbread Muffins
1 cup milk
1/4 cup butter, melted
1 egg
1-1/4 cups cornmeal
1 cup flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
Heat oven to 400ºF. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Beat milk, butter and egg in bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown and toothpick inserted in center comes out clean, about 20-25 minutes. Makes 1 dozen.
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Sweet Corn Cake
1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1-1/2 cups frozen whole kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 Tbsp. heavy whipping cream
1/4 tsp. salt
1/2 tsp. baking powder
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8" baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13" baking dish that is filled a third of the way with water. Bake in a preheated 350ºF oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
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Sweetheart Muffins
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Kimberly McDole, Sparta, NJ
6 Tbsp. butter
3/4 cup sugar
2 eggs
1/2 cup milk
2 cups strawberries, rinsed and stems removed
2 cups flour
1/4 tsp. salt
1 Tbsp. baking powder
milk chocolate drops or you favorite flavor of jam
Preheat oven to 350ºF. In large bowl, cream together butter and sugar. Mix in eggs, one at a time and add the milk. Mash berries or puree in blender. Stir the berries into butter and milk mixture. In separate bowl, sift flour, salt and baking powder. Stir well. Add four mixture to berry mixture. use wooden spoon to stir. Line muffin tin with paper liners. drop batter from a tablespoon to fill cups halfway. Add a sweet surprise: a milk chocolate drop or 1/2 tsp. of jam. Then spoon more batter and fill almost to the top. Bake until muffins begin to brown and a toothpick inserted near the center comes out clean, about 20-25 minutes. Remove muffins from tin and cool. Makes 1 dozen.
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Sweet Muffins
1 egg
2 cups Bisquick
1/3 cup sugar
2/3 cup milk
2 Tbsp. vegetable oil
Heat oven to 400ºF. Grease bottoms of 12 medium muffin cups or line with paper baking cups. Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among cups. Bake 15-18 minutes or until golden brown. Makes 1 dozen.
VARIATIONS:
Apple-Cinnamon Muffins: Stir in 1 tsp. ground cinnamon with the Bisquick. Fold 3/4 cup chopped pared apple into the batter.
Blueberry Muffins: Fold 3/4 cup fresh or frozen (thawed and well drained) blueberries into batter. If desired, substitute orange juice for some of the liquid.
Oatmeal-Raisin Muffins: Decrease Bisquick to 1-1/2 cups. Stir in 3/4 cup quick-cooking oats, 1/2 cup raisins and 1 tsp. ground cinnamon with Bisquick.
Peanut-Chocolate Chip Muffins: Fold 1/2 cup coarsely chopped peanuts and 1/2 cup semisweet chocolate chips into batter.
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Sweet Muffins & Variations
1 egg
2 cups Bisquick
1/3 cup sugar
2/3 cup milk
2 Tbsp. vegetable oil
Heat oven to 400ºF. Grease bottoms of 12 medium muffin cups or line with paper baking cups. Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among cups. Bake 15-18 minutes or until golden brown. Makes 1 dozen.
VARIATIONS:
Apple-Cinnamon Muffins: Stir in 1 tsp. ground cinnamon with the Bisquick. Fold 3/4 cup chopped pared apple into the batter.
Blueberry Muffins: Fold 3/4 cup fresh or frozen (thawed and well drained) blueberries into batter. If desired, substitute orange juice for some of the liquid.
Oatmeal-Raisin Muffins: Decrease Bisquick to 1-1/2 cups. Stir in 3/4 cup quick-cooking oats, 1/2 cup raisins and 1 tsp. ground cinnamon with Bisquick.
Peanut-Chocolate Chip Muffins: Fold 1/2 cup coarsely chopped peanuts and 1/2 cup semisweet chocolate chips into batter.
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Sweet Orange Muffins
2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/4 cup vegetable oil
1 egg, lightly beaten
1/2 cup orange juice
1/2 cup orange marmalade
Topping:
1/4 cup sugar
1-1/2 Tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbsp. butter, softened
In large bowl, combine dry ingredients. In small bowl, combine egg, oil, orange juice and marmalade. Stir egg mixture into dry ingredients just until moistened. Fill greased muffin tins 3/4 full. Combine topping ingredients and sprinkle on muffins before baking. Bake at 375ºF. for 15-20 minutes. Makes 1 dozen.
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Tangy Cornbread
by Kraft Foods
1/2 cup Miracle Whip Salad Dressing
2 eggs
1/4 tsp. ground red pepper
8-3/4 oz. can whole kernel corn, well drained
8-1/2 oz. pkg. corn muffin mix
4 oz. can chopped green chilies, well drained
1/2 cup chopped onion
1/3 cup chopped red bell pepper
Mix dressing, eggs and ground red pepper in large bowl. Add remaining ingredients; mix just until moistened. Pour into greased 8" square baking dish. Bake at 400ºF for 25 minutes.
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Tangy Lemonade Muffins
1-1/2 cups flour
1/4 sugar
2-1/2 tsp. baking powder
1/4 tsp. salt
1 egg, lightly beaten
6-oz. can frozen lemonade, thawed
1/4 cup milk
1/3 cup vegetable oil
In large bowl, mix together dry ingredients. In another bowl, combine egg, 1/2 cup of the lemonade, the milk and oil. Add to dry ingredients; stir just until moistened. Fill greased muffin cups. Bake at 375ºF. for 15-20 minutes or until done. While hot, brush with remaining lemonade and sprinkle with sugar.
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Tea Biscuits
2 cups all-purpose flour
4 tsp. baking powder
1 tsp. salt
1/2 cup shortening
3/4 cup milk
Preheat oven to 400ºF. Grease a baking sheet. Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes. Bake for 12 to 15 minutes. Serve warm. Makes 20 biscuits
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Texas Cornbread
recipe by Lynda
1-1/2 cups cornmeal
3 tsp baking powder
8 ounces sour cream
2/3 cup corn oil
1 cup creamed corn
1/4 cup green or red bell peppers, chopped
1/2 cup red onion, chopped (or sweet onion)
2 large eggs, beaten (or 1/2 cup egg beaters)
1 cup cheddar cheese, shredded
Pour corn oil in large cast iron skillet and put in a 350º oven to heat. Meanwhile combine all remaining ingredients except cheddar cheese. When skillet and oil are hot, pour oil into batter and stir quickly to blend. Immediately pour half of batter back into hot skillet. Sprinkle cheese evenly over batter. Carefully pour remaining batter over cheese and bake at 350º for about 45 minutes.
Per Serving (excluding unknown items): 418 Calories; 30 g Fat (64-1/2% calories from fat); 9 g Protein; 29 g Carbohydrate; 3 g Dietary Fiber; 74 mg Cholesterol; 392 mg Sodium. Exchanges: 1-1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5-1/2 Fat; 0 Other Carbohydrates.
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