The Very Best Buttermilk Biscuits
from Gail
6 cup flour
3 tsp. salt
3 Tbsp sugar
6 tsp. baking powder
1-1/2 tsp. baking soda
3 cups buttermilk
1 cup butter (not margarine or spread)
Preheat oven to 375ºF. Combine all dry ingredients (reserve 1/2 cup flour for your board). Cut in butter (until butter resembles large peas in the flour). Add buttermilk. Mix just until wet. Turn out onto floured board. Knead dough 10 times. Allow to rest 10 minutes. Pat dough to 1" thickness (do not roll with rolling pin). Cut. Arrange on baking sheet (for soft biscuits allow them to slightly touch, for crusty biscuits, space a few" apart). Bake until golden brown. Best when served with freshly churned butter and homemade raspberry preserves. This makes a very large batch. I typically bake half the cut biscuits and then freeze the other half on a cookie sheet. When they are frozen, put into bags for storage in the freezer. Remove from freezer and pan up 1 hour before baking.
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The Very Best Raisin Bran Muffins
1 cup butter
1 cup sugar
1 cup packed brown sugar
4 eggs, beaten
4 cups buttermilk
5 cups whole wheat flour
15-oz. box raisin bran cereal
1 cup raisins
5 tsp. baking soda
2 tsp. salt
Preheat oven to 400ºF. Line muffin cups with paper. Mix butter and sugars in large bowl; stir in eggs. Gradually add buttermilk. Add remaining ingredients and mix. Fill cups 3/4 full. Bake 20 minutes.
Note: Makes enough batter for 48 muffins; batter will keep in the refrigerator for several weeks if stored in an airtight container.
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Thin Mint Cookie Muffin Tops
from Joan
1 egg
1/3 cup oil
3/4 cup milk
1/4 cup sugar
1-3/4 cups flour
1 sleeve crushed thin mints
2-1/2 tsp baking powder
1/2 tsp. salt
1/2 cup chocolate chips
Mix together egg, oil, milk and sugar. Fold in flour, crushed cookies, baking powder, salt and chocolate chips. Scoop into greased muffin top tins. Bake at 400ºF. for 20 minutes.
Optional: Drizzle tops with white and fudge icing.
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Tin Can Butter
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Place heavy cream in a quart or half-gallon can, tighten down the lid and give to your children to roll across the floor. In 15-30 minutes, you’ll have freshly “churned” butter!
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Tip-Top Soup Bread
1-1/4 to 1-1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup grated Cheddar cheese
1 tablespoon sugar
1 envelope RapidRise Yeast
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup milk
1/4 cup water
In a large bowl, combine 1/2 cup all-purpose flour, whole wheat flour, Cheddar cheese, sugar, undissolved yeast, salt and garlic powder. Heat milk and water until very warm (120-130ºF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Shape dough into a 5" ball; place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375ºF for 20 to 25 minutes or until done. Remove from sheet; cool on wire rack. Cut into different shapes such as squares, circles and diamonds. Use cookie cutters for other fun shapes like stars and hearts. Drop into soup sparingly.
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Toll House Crumb Cake
by Nestle Toll House
Topping:
1 Tbsp. all-purpose flour
1/3 cup brown sugar
2 Tbsp. butter or margarine, softened
1/2 cup chopped nuts
12 oz. semisweet chocolate mini chips, divided
Cake:
1-3/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1 tsp. vanilla extract
3 large eggs
1 cup sour cream
Preheat oven to 350ºF. Grease and flour a 13x9" pan. For topping: Combine brown sugar, flour and butter in small bowl with pastry blender or two knives until crumbly. Stir in nuts and 1/2 cup chips. For cake: Combine flour, baking powder, baking soda and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually add flour mixture alternately with sour cream. Fold in remaining chips. Spread into prepared baking pan; sprinkle with topping. Bake for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
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Toll House Streusel Muffins
from Nestles
Muffins:
1-1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter or margarine, melted
1/2 cup milk
1 large egg, lightly beaten
12 oz. semisweet chocolate chips
Streusel:
1/3 cup packed brown sugar
3 Tbsp. all-purpose flour
1 Tbsp. butter or margarine, melted
1/4 cup chopped nuts
Preheat oven to 350ºF. Grease or paper line 12 muffin cups. For muffins: Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in butter, milk and egg just until moistened. Stir in chips. Spoon batter into 12 greased or paper-lined muffin cups. For streusel, combine brown sugar, flour and butter in small bowl; stir in nuts. Sprinkle generously over muffin batter; press down lightly. Bake in preheated oven for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Makes 1 dozen.
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Tomato-Basil Cornmeal Muffins
1 cup cornmeal
14-oz. can tomatoes, including liquid
2 eggs
3 Tbsp. brown sugar
1/2 cup vegetable oil
1/2 tsp. dried sweet basil, or to taste
1-1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. garlic powder
In small bowl, combine cornmeal and canned tomatoes; let soak 15 minutes. In large bowl, combine eggs, brown sugar and oil; mix well. Add prepared cornmeal mixture and basil; stir well. In another bowl, combine flour, baking powder, baking soda, salt and garlic powder. Add dry ingredients to wet mixture. Fold together gently just until mixed. Spoon into prepared muffin tins. Bake at 400ºF. for 25 minutes. Makes 1 dozen.
Cornmeal with Tomato Bits: Substitute 1 1/4 cups milk for canned tomatoes. Reduce oil to 1/4 cup and add 1 cup peeled, seeded and chopped fresh tomatoes to wet mixture.
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Tomato-Basil Drop Biscuits
from Nikki
1 Tbsp. olive oil
1/2 cup finely chopped onion
3/4 cup finely diced tomato
1/4 cup chopped fresh basil
1/2 tsp. dried oregano
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp. coarsely ground pepper
2/3 cup milk
1/3 cup solid vegetable shortening
Heat oven to 425ºF. Heat oil in small skillet. Add onion and sauté until tender (7 minutes). Add tomato and cook for 1 minute. Remove from heat. Stir in basil and oregano. Cool slightly. In a large bowl, combine flour, baking powder, salt and pepper. Using 2 knives scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in milk. Combine with tomato-basil mixture just until dough comes together. Dough will be sticky, Drop by heaping tablespoons, 2" apart, on an ungreased baking sheet. Bake until tops are golden, 10-12 minutes. Transfer to rack to cool.
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Tomato Bread
2 cloves garlic
1/3 cup pine nuts
2-1/2 cups all-purpose flour
1-1/4 tsp. salt
2 tsp. baking powder
1/3 cup sun-dried tomatoes packed in oil, drained and diced
1 bunch green onion, chopped
5 oz. Provolone cheese, shredded
2 tsp. dried or fresh rosemary
3/4 tsp. coarsely ground black pepper
2 Tbsp. shortening
2 Tbsp. white sugar
2 eggs
1-1/4 cups buttermilk
Preheat oven to 350ºF. Lightly grease a 9x5" loaf pan. In a small sauce pan, cover the unpeeled garlic cloves with water. Bring to a boil and cook garlic cloves for 15 minutes; drain, cool, mash and set aside. Place the pine nuts on a baking sheet and toast at 350ºF until golden, about 10 minutes; cool and set aside. In a large mixing bowl, sift together the flour, salt and baking powder. Add the chopped sun-dried tomatoes, green onions, shredded Provolone, rosemary, black pepper and toasted pine nuts. In a medium mixing bowl, cream together the shortening and the sugar. Mix in the eggs, mashed garlic, reserved oil from the tomatoes and buttermilk. Add the shortening/buttermilk mixture to the flour mixture and stir well to combine. Pour the batter into the prepared loaf pan. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 5 minutes and then turn onto a wire rack to cool completely.
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Tortillas
5 cups all-purpose flour
2 Tbsp. shortening
2 tsp. baking powder
1/4 tsp. salt
1-1/2 cups boiling water
Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water. Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes. Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer. Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two. Keep stacked and warm inside a clean dish towel. Makes 5 dozen.
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Trinidad Sweet Bread
1/2 pound butter, softened
4-1/2 cups white sugar
4 eggs, beaten
1 cup evaporated milk
2 tsp. almond extract
9 cups all-purpose flour
9 Tbsp. baking powder
1 tsp. ground cinnamon
6 cups shredded coconut
1 cup chopped dried mixed fruit
1 cup raisins
Preheat oven to 350ºF. Grease two 5x9" loaf pans and set aside. Blend together the butter, sugar, eggs, evaporated milk and almond extract. Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir. Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.
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Triple Cheese Flatbread
2 cups Bisquick
1/2 cup hot water
2 Tbsp. butter, melted
1/4 cup (1 oz.) shredded Cheddar cheese
1/4 cup (1 oz.) shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning, optional
Heat oven to 450ºF. Mix Bisquick and hot water until stiff dough forms. Let stand 10 minutes. Place dough on surface sprinkled with Bisquick; gently roll to coat. Shape into a ball; knead 60 times. Roll or pat dough into 12” square on ungreased cookie sheet. Spread butter over dough. Mix remaining ingredients; sprinkle over dough. Bake 10-12 minutes or until edges are golden brown. Serve warm. Serves 16.
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Tropical Macaroon Scones
2-1/2 cups Bisquick
1 cup diced mango
1/3 cup flaked coconut, toasted
1/4 cup sugar
1/4 cup whipping (heavy) cream
1 tsp. vanilla
1/2 tsp. ground nutmeg
1 egg
8-oz. can pineapple tidbits, drained
about 2 Tbsp. milk
1/2 cup finely chopped macadamia nuts
about 2 Tbsp. sugar
Heat oven to 425ºF. Stir all ingredients except milk, nuts and 2 Tbsp. sugar until soft dough forms. Drop dough by 8 spoonfuls onto cookie sheet. Brush tops with milk. Sprinkle with nuts and 2 Tbsp. sugar. Bake 11-13 minutes or until golden brown Serve warm. Makes 8.
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Twist of Honey Orange Rolls
3 Tbsp. butter, softened
1 Tbsp. chopped pecans
1 Tbsp. orange zest
1 Tbsp. honey
12 ounce pkg. refrigerated flaky biscuits
1/2 cup white sugar
1/4 cup orange juice
1 tsp. vanilla extract
Preheat oven to 400ºF. In a small bowl, combine butter, pecans, orange peel and honey. Mix well. Separate dough into 10 biscuits. Separate each biscuit in half. Spread top of ten layers with 1 tsp. of honey-orange mixture. Top each biscuit with other half and press together to form 10 filled biscuits. Place rolls in ungreased 8 or 9" square pan. In a small saucepan, combine sugar, orange juice and vanilla. Cook over high heat until sugar is dissolved and syrup begins to boil. Stir constantly; spoon over rolls in pan. Bake for 10 minutes or until golden brown. Allow to cool for 2 minutes and invert on serving plate. Serve warm. Makes 10.
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Upside-Down Peach Coffee Cake
Topping:
2 Tbsp. butter
1/4 cup packed brown sugar
1 cup peach or other flavor preserves
1/4 cup chopped pecans
2 Tbsp. grated orange peel
Cake:
1-1/2 cups self-rising flour
1/4 cup sugar
1/3 cup butter
1/2 cup milk
1 egg, slightly beaten
Heat oven to 400ºF. Place 2 Tbsp. butter in 9" round cake pan; heat in oven until butter is melted. Sprinkle brown sugar over melted butter. In small bowl, combine preserves, pecans and orange peel; blend well. Spoon over brown sugar in pan; spread evenly. In medium bowl, combine flour and sugar; mix well. Cut in 1/3 cup butter until mixture resembles coarse crumbs. In small bowl, combine milk and egg; blend well. Add to flour mixture; stir just until blended. Spread batter evenly over fruit mixture in pan. Bake 23-28 minutes or until top is golden brown. Cool 5 minutes; invert onto serving plates. Serve warm. Serves 8.
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Vanilla Muffins
1-3/4 cups all purpose flour
2/3 cup sugar
2-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 large egg, beaten
8 oz. lowfat vanilla yogurt
1 Tbsp. vanilla extract
6 Tbsp. butter, melted
Preheat oven to 400ºF. Line twelve 2-1/2" muffin pan cups with liners. In a large bowl, stir together flour, 1/2 cup of the sugar, baking powder, baking soda and salt. In a medium bowl, stir together egg, yogurt and vanilla and pour over dry ingredients. Add melted margarine and stir just to blend. Do not overmix. Quickly spoon batter into paper liners, filling each muffin cup to the top. Sprinkle with remaining 1 Tbsp. of sugar. Bake muffins about 20 minutes, or until a toothpick inserted in center comes out clean. Remove muffins to wire rack and let cool 10 to 15 minutes before serving.
Note: If you can't find vanilla yogurt, use plain nonfat yogurt and add 1/2 tsp. vanill extract.
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Very Lemony Lemon Bread
1-1/4 cup all-purpose flour, sifted
1 tsp baking powder
1/2 tsp salt
1/2 cup shortening, softened
1 cup sugar
2 whole eggs, lightly beaten
1/2 cup milk
1/2 cup nuts, finely chopped
1 lemon peel, grated
Topping:
2 Tbsp. sugar
1 juice of lemon
Preheat oven to 350ºF. Grease a 9X5" loaf pan. Sift flour with baking powder and salt. Cream the shortening with the sugar in a medium-size mixing bowl. Add eggs and beat until the mixture is light and fluffy. Add flour mixture alternately with the milk to the creamed mixture, stirring until smooth. Fold in the nuts and lemon peel. Spoon the batter into the loaf pan and bake for 50 minutes, or until a skewer inserted into the center of the loaf comes out clean. Remove from oven; prick top with a fork. Combine sugar and lemon juice; pour over the bread. Let cool in pan.
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Waikiki Cornbread
3 cups buttermilk baking mix
1 cup white sugar
2-1/2 tsp. baking powder
1/4 cup yellow cornmeal
3 eggs
1-1/4 cups milk
1 cup butter, melted
Preheat oven to 350ºF. Lightly grease a 9x13" baking pan. In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, combine eggs, milk and melted butter; beat until creamy. Stir in flour mixture until well combined. Pour batter into prepared pan. Bake at 350ºF for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
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Walnut Onion Muffins
10 Tbsp. butter, melted and cooled
1 large onion, or more if needed to make 1 cup puree
2 eggs, lightly beaten
1 tsp. salt
1-1/2 tsp. baking powder
1/2-3/4 cup Parmesan cheese
1-1/2 cups flour
1 tsp. pepper
1-1/2 cups walnut meats, toasted lightly, chopped fine, but not powdered
Preheat oven to 375ºF. Butter mini muffin cups with 2 Tbsp. of the butter. Cut onion into quarters and puree in food processor. Measure puree and increase or decrease amount to make 1 cup. In large bowl, whisk together remaining butter and eggs until well blended. Beat in pureed onions. With wooden spoon, gently stir in remaining ingredients in order given, mixing thoroughly but being careful not to overwork the batter. Fill muffin tins 2/3 full (about 1 heaping Tbsp.) Bake 35-45 minutes, or until well browned. Serve warm, but not hot. Makes 4 dozen.
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Walnut-Raisin Scones
2 cups all-purpose flour
2 Tbsp. white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. grated lemon zest
1/2 cup butter, cubed
3/4 cup chopped walnuts
1/2 cup raisins
3/4 cup buttermilk
2 Tbsp. buttermilk
2 Tbsp. white sugar
2 Tbsp. chopped walnuts
In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 Tbsp. of the nuts and the raisins. Mix in buttermilk with fork. Gather the dough into a ball and knead for about 2 minutes on lightly floured board. Roll or pat out 3/4" thick. With a chef's knife cut into 3" triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 Tbsp. buttermilk; sprinkle with the remaining sugar and the nuts. Bake in center of 425ºF. oven about 15 minutes or until nicely browned. Serve warm with butter or jam. Makes 14-16 scones.
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Warm Maple, Ham & Apple Coffee Cake
12 oz. pkg. refrigerated flaky biscuits
2 cups precooked, chopped ham
2 cups apple, peeled, cored, and chopped
1/4 cup raisins
1/2 cup brown sugar
1/2 tsp. apple pie spice
1/3 cup maple syrup
1 egg
1/2 cup chopped pecans
1/3 cup powdered sugar
2 Tbsp. bourbon
1/4 tsp. apple pie spice
1/8 tsp. cayenne pepper, optional
Preheat oven to 350ºF. Generously grease or spray with non-stick cooking spray a 9" square baking dish or similar sized baking dish. Cut each biscuit into 4 equal pieces; set aside. Sprinkle 1 cup of the ham, 1 cup of the apples and all the raisins over the bottom of the prepared pan, spreading evenly. Arrange biscuit pieces, pointed ends up, over the mixture. Sprinkle evenly with remaining ham and apples. In a small mixing bowl combine brown sugar, 1/2 tsp. apple pie spice, maple syrup and egg, blending thoroughly. Stir in nuts, then spoon evenly over biscuit pieces and ham/apple mixture. Bake in preheated oven for 35 to 45 minutes, or until nicely browned. Cool for 5 minutes, then drizzle Spice Spiked Glaze over warm coffeecake.
To make Spice Spiked Glaze: In a small bowl whisk together the powdered sugar, bourbon, 1/4 tsp. apple pie spice, and cayenne pepper until a drizzling consistency is reached (more bourbon or milk may be added if necessary to achieve desired consistency).
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Whole Wheat Banana Nut Bread
1/3 cup vegetable oil
1/2 cup honey
1 tsp. vanilla extract
2 eggs
1 cup mashed bananas
1-3/4 cups whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1/4 cup hot water
1/2 cup chopped walnuts
Preheat oven to 325ºF. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5" loaf pan. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.
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Whole Wheat Beer Bread
1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
4-1/2 tsp. baking powder
1-1/2 tsp. salt
1/3 cup packed brown sugar
12 oz. can or bottle beer
Preheat oven to 350ºF. Lightly grease a 9x5" loaf pan. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
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Whole Wheat Carrot Muffins
1-1/4 cups whole wheat flour
1/4 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup plain low-fat yogurt
2 Tbsp. molasses
1 Tbsp. vegetable oil
1/2 cup shredded carrots
In large bowl, stir together flours, baking powder and salt. In small bowl, beat eggs with fork; beat in yogurt, molasses and oil. Stir into carrots. Add flour mixture; stir until moistened. Spoon batter into paper-lined muffin tins. Bake at 375ºF. for 15-20 minutes.
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Whole Wheat Irish Soda Bread
from Gail
2 cups whole wheat flour
1/2 tsp salt
1 tsp baking soda
1/8 tsp ground cardamom
1 egg
1 Tbsp honey
1 cup buttermilk
Stir together flour, salt, baking soda and cardamom. Beat the egg. Add honey and yogurt to the egg and beat. Gradually pour egg mixture into the dry ingredients. Blend with a wooded spoon or your hands. Add more flour if too wet or more buttermilk if too dry. Carefully knead about 10 times and shape into a round, flat loaf. Place on a greased pie pan or a baking sheet. Cut 2 parallel slashes in the dough about 1/2" deep. Bake at 375º for 25-35 minutes.
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Whole Wheat Pecan Muffins
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup stone-ground yellow cornmeal
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 cups buttermilk
1/2 cup packed brown sugar
2 Tbsp. margarine, melted
1 tsp. almond extract
2 egg whites
cooking spray
1/3 cup chopped pecans
Preheat oven to 375 degrees. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 4 ingredients (flours through salt) in a medium bowl; make a well in center of mixture. Combine buttermilk, sugar, margarine, almond extract, and egg whites; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon the batter into 12 muffin cups coated with cooking spray; sprinkle with nuts. Bake 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately.
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Wine Cooler Muffins
3 cups buttermilk baking mix
1-1/2 cups wine cooler
1/4 cup white sugar
Preheat oven to 350ºF. Lightly grease 6 jumbo muffin cups. In a large mixing bowl, combine baking mix and sugar. Pour in wine cooler and mix well. Spoon batter into prepared muffin tins. Bake in preheated oven until golden, about 15 minutes. Remove muffins from tin and place on cooling rack. Makes 6 jumbo muffins.
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Yogurt Muffins
from "Recipe Hall of Fame Quick and Easy Cookbook"
2 cups flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup melted butter
8 oz. plain yogurt
1/4 cup milk
1 egg
1/2 tsp. vanilla
Combine dry ingredients. Combine liquid ingredients. Mix together until moistened. Bake at 425ºF. for 25 minutes.
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Zucchini Bread
1-1/2 cups flour
2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1 tsp. allspice
1 cup sugar
1 cup finely shredded unpeeled zucchini or apples
1/4 cup cooking oil
1 egg
1/4 tsp. finely shredded lemon peel
1 tsp. lemon juice
In mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder, nutmeg and allspice. In another mixing bowl combine remaining ingredients and mix well add to first bowl and mix just until moistened. Pour into greased 8x4" loaf pan and bake at 350ºF for 55-60 minutes, until a toothpick inserted near the center comes out clean.
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Zucchini Bread #2
3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla
3 cups flour
2 tsp soda
1 tsp salt
1/2 tsp baking powder
1-1/2 tsp cinnamon
3/4 tsp nutmeg
2 cups grated zucchini
1 cup pineapple, drained and crushed (14 oz can)
1 cup raisins, soaked (see note)
1 cup coconut
Mix together eggs, oil, sugar and vanilla. Combine flour, soda, salt, baking powder, cinnamon and nutmeg. Blend into wet ingredients. Fold in zucchini, pineapple, raisins and coconut. Mix and pour into greased and floured 9x5” loaf pans. Bake at 350ºF for 1 hour. Makes 3 small loaves.
Note: Put the raisins in water and put in the microwave for 1 minute on high.
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Zucchini Bread #3
from "Soap Opera Digest"
3 large eggs
1 cup vegetable oil
1-1/2 cups sugar
2 cups zucchini, grated
2 tsp. vanilla extract
2 cups flour
1/4 tsp. baking powder
2 tsp. baking soda
3 tsp. cinnamon
1 tsp. salt
1 cup raisins
1 cup walnuts, chopped
Beat eggs lightly in large bowl. Stir in oil, sugar, zucchini and vanilla. Sift flour, baking powder, baking soda, cinnamon, and salt onto wax paper. Stir into egg mixture until well-blended. Stir in nuts and raisins. Spoon batter into well-greased loaf pans. (or use mini loaf pans). Bake at 375ºF. for one hour or until center springs back when lightly touched with fingertips. Cool in pans on wire rack ten minutes. Remove from pans and cool completely.
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Zucchini Bread with Variations
from Diane
3 cups shredded zucchini
2 eggs
1 egg white
1 cup vegetable oil
2 tsp. vanilla extract
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. ground cinnamon
1/4 tsp. nutmeg, optional
1 cup chopped nuts
Preheat oven to 350ºF. Grease and flour 2 loaf pans.* Combine first 6 ingredients n a large mixing bowl. Sift dry ingredients together. Mix together wet and dry ingredients and stir in chopped nuts. Bake for 45 minutes, or until the breads test 'done'. Remove to cooling rack. After 10 minutes remove from pans and cool completely. When cool, wrap well in plastic wrap and aluminum foil, if storing in the freezer.
Zucchini Coconut Bread: Add 1 cup shredded coconut (I add it along with the nuts)
Zucchini Poppy Seed Bread: Add 1 Tbsp. poppy seeds to the flour mixture.
Chocolate Zucchini Bread: Add 1/4 cup cocoa powder to the flour mixture. Some chocolate chips are also nice for a double chocolate effect.
Deluxe Zucchini Bread: Substitute 1 cup shredded carrot for 1 cup of the shredded zucchini and add 1 8-oz. can well-drained crushed pineapple to the wet ingredients.
Diane’s note: If using those fairly new collapsible/crushable baking pans, simply set them on a cookie sheet.. no need for greasing/flouring.
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Zucchini Coconut Loaf
1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants
Preheat oven to 350ºF. Grease one 9x5”loaf pan. In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla. In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into pan. Bake 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.
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Zucchini Muffins
2 cups whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 cup nonfat milk
2 egg whites
1/4 cup vegetable oil
1/4 cup honey
1 cup grated zucchini
Preheat oven to 375ºF. Grease muffin tins lightly with oil or spray with a non-stick cooking spray. Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly. Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter. Bake 20 minutes or until lightly browned. Makes 1 dozen.
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Zucchini Nut Bread
2 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
3 eggs
2 cups grated unpeeled zucchini (about 1 large)
3/4 cup oil
1 Tbsp. vanilla
1 cup chopped walnuts
Heat oven to 325ºF. Grease and flour 9x5" loaf pan. In large bowl, combine flour, sugar, baking powder, salt and cinnamon; mix well. In small bowl, beat eggs. Add zucchini, oil and vanilla; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Gently fold in walnuts. Pour into greased and floured pan. Bake 60-65 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 cool. Wrap tightly and store in refrigerator.
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Zucchini Nut Muffins
from Joyce
2 cups Bisquick
3/4 cup packed brown sugar
1/4 cup oil
3 eggs
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
1/4 tsp. cloves
1-1/2 cups shredded zucchini
1/2 cup chopped nuts
Heat oven to 400ºF. Mix Bisquick, brown sugar, oil, eggs and spices; beat vigorously 30 seconds. Stir in zucchini and nuts. Fill lined muffin cups 2/3 full. Bake at 400 degrees until golden brown; about 15 minutes. Makes 16-18 muffins.
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Zucchini Pineapple Bread
4 eggs
1-1/2 cups white sugar
2 tsp. vanilla extract
1 cup vegetable oil
1-1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 tsp. salt
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
Combine flour, baking powder, baking soda, and salt. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9x5" loaf pans. Bake at 350ºF for 1 hour. Cool on wire racks.
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Zucchini Pineapple Bread #2
3 eggs, beaten
2 cups white sugar
1 tsp. vanilla extract
1 cup vegetable oil
2 cups grated zucchini
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 cup raisins
1 cup chopped pecans
1 cup crushed pineapple, drained
In a large bowl mix together the eggs, sugar, vanilla, oil and zucchini. In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into two 9x5x3" loaf pans. Bake in a preheated 325ºF. for one hour, or until browned.
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Zucchini Pineapple Loaf
2 eggs
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 cup crushed pineapple, drained
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup chopped walnuts
Preheat oven to 350ºF. Grease one 9x5x3" loaf pan. Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla. In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan. Bake 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.
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Quick Breads, Biscuits & Muffins, page 1
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