Apple Sour Cream Streusel Cake
3/4 cup butter, softened
1 cup white sugar
3 eggs
1 cup sour cream
1 tsp. vanilla extract
3 cups all-purpose flour
1/4 tsp. salt
4 tsp. baking powder
2 apples, peeled, cored and sliced
2 Tbsp. apple jelly
1/2 cup all-purpose flour
1/4 tsp. baking powder
2 tsp. ground cinnamon
3/4 cup packed brown sugar
2 Tbsp. butter, softened
1/4 cup chopped walnuts
In a large bowl, cream 3/4 cup butter or margarine with the granulated sugar. Beat in the eggs, then the sour cream and vanilla. In another bowl, stir together the 3 cups flour, salt, and baking powder. Beat into the creamed mixture. Turn half the batter into a greased and floured tube pan. Sprinkle with half the streusel mixture. To Make Streusel: Mix together 1/2 cup flour, 1/4 tsp. baking powder, ground cinnamon, brown sugar, 2 Tbsp. butter or margarine, and 1/4 cup chopped walnuts until crumbly. Lay the apple slices on top and dot with the jelly. Cover with the remaining batter and sprinkle with the remaining streusel. Bake the cake in a 350ºF oven for 1 hour, or until it tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.
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Apple Spice Muffins
1/2 cup margarine
2/3 cup white sugar
2 eggs
1-1/2 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground allspice
2 tsp. baking powder
1/2 tsp. baking soda
1 cup applesauce
Preheat oven to 350ºF. Line a mini muffin pan with paper liners. In a large bowl, cream together the butter or margarine and sugar. Add eggs, and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into muffin cups 2/3's of the way full. Bake for 17 minutes. Makes 16 small muffins.
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Apple Sticky Buns
3 cups unbleached all purpose flour
2 Tbsp. sugar
4 tsp. double acting baking powder
1 tsp. salt
1 cup milk
1/2 cup vegetable oil
2 cups pared, cored and diced apple
1/4 cup currants or raisins
1/2 cup brown sugar
1 tsp. cinnamon
1 cup brown sugar
1/2 cup melted butter
1/4 cup chopped pecans
Combine flour, 2 Tbsp. sugar, baking powder and salt. Add milk and 1/2 cup vegetable oil, stirring just enough to hold together. Place on a lightly floured surface and knead 10-12 strokes. Roll to 1/4" thick rectangle. Cover with combined apples, currants, 1/2 cup brown sugar, and cinnamon. Roll up jelly roll fashion. Cut into 12 equal slices. Combine 1 cup brown sugar, 1/2 cup melted butter, and nuts. Spread in bottom of two 9 cake pans. Arrange 6 rolls in each pan. Bake at 425F. for 15-20 minutes or until golden brown. Immediately invert on two lightly buttered dinner plates. Let stand for a moment for hot topping to drip down on rolls. Serve one plateful to your family and run the other one next door as a special just-for-fun treat for the neighbors.
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Apple Streusel Coffee Cake
Cake:
7-oz. pkg. apple cinnamon muffin mix
1/2 cup milk
2 Tbsp. butter, melted
Topping:
1/3 cup firmly packed brown sugar
1/4 cup chopped pecans
2 Tbsp. flour
2 Tbsp. butter, softened
Heat oven to 350ºF. Grease 8" square pan. In medium bowl, combine all cake ingredients; mix well. Pour into greased pan. In small bowl, combine all topping ingredients; mix until crumbly. Sprinkle evenly over batter. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool 5-10 minutes before serving. Serves 8.
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Apple-Topped Coffee Cake
2 cups Bisquick
1/4 cup sugar
2/3 cup milk
1 egg
2 large apples, peeled and cut into bite-sized pieces
2 Tbsp. butter
1/4 cup sugar
1 Tbsp. Bisquick
1 tsp. ground cinnamon
1/2 cup water
Heat oven to 400ºF. Grease 9" round or 8" square pan. Mix together 2 cups Bisquick, 1/4 cup sugar, the milk and egg; beat vigorously 30 seconds. Spread batter in pan. Bake 20 minutes or until golden. Meanwhile, melt butter in 10" skillet; add apples. In small bowl, mix remaining sugar, Bisquick and the cinnamon; stir into apple mixture. Cook over low heat for 15 minutes, stirring occasionally. Stir in water. Cook over low heat, stirring frequently, until apples are crisp-tender and sauce is desired consistency. Spoon topping over warm coffee cake before serving. Serves 8.
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Apple Upside-Down Skillet Coffee Cake
1/4 cup butter
3 cups sliced peeled Golden Delicious apples
1/2 cup firmly packed brown sugar
1-1/2 cups self-rising flour
1/2 cup sugar
1/2 cup butter, melted
1/2 cup milk
1 tsp. vanilla
1 egg, beaten
Heat oven to 375ºF. Melt 1/4 cup butter in 10" cast iron skillet over medium heat. Stir in apples; cook about 5 minutes or just until tender, stirring occasionally. Stir in brown sugar; set aside. In medium bowl, combine flour and sugar; mix well. Stir in 1/2 cup melted butter, milk, vanilla and egg; blend until smooth. Pour batter over apples in skillet; spread evenly to edges. Bake 20-25 minutes or until golden brown. Remove from oven; cool 2-3 minutes. Invert coffee cake onto serving platter. Serve warm or cool. Serves 8.
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Apple-Walnut Bread
3/4 cup vegetable oil
1/4 cup applesauce
3 eggs
1-3/4 cups white sugar
1 tsp. vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
3 cups peeled, cored and cubed apples
1 cup chopped walnuts
Preheat oven to 300ºF. Lightly grease two 9x5" loaf pans. In a large bowl, stir together oil, applesauce, eggs, sugar and vanilla extract. In a separate bowl, sift together flour cinnamon, baking soda and salt. Gradually stir flour mixture into wet ingredients, mixing just until combined. Fold in apples and walnuts. Pour batter into prepared pans. Bake in preheated oven for 70 minutes, until a knife inserted in the center of a loaf comes out clean.
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Apple-Walnut Muffins
2 cups all-purpose flour
2/3 cup sugar
2-1/4 tsp. baking powder
3/4 tsp. salt
1/4 tsp. ground cinnamon
1 egg
2/3 cup milk
3 Tbsp. vegetable oil
1 tsp. grated lemon peel
3/4 tsp. vanilla
1 cup chopped walnuts
3/4 cup coarsely grated pared apple
In medium bowl, sift flour with sugar, baking powder, salt and cinnamon. In small bowl, beat egg; add milk, oil, lemon peel and vanilla. Sir into dry ingredients, mixing just until flour is moistened. Fold in walnuts and apple. Spoon batter into 12 greased 2-1/2" muffin cups. Bake at 400ºF for 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
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Apricot Nut Bread
15 oz. can apricot halves
1/3 cup shortening
1/2 cup white sugar
2 eggs
1-3/4 cups sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped walnuts
Drain apricots, and save syrup. Puree apricots in a food processor, adding syrup if necessary to make 1 cup. Whisk together the flour, baking powder, soda, and salt. In a large bowl, cream together shortening and sugar. Add eggs one at a time, and beat fill fluffy. Add flour mixture alternately with apricot puree to the creamed mixture. Stir in nuts. Spread batter into a greased and floured 9x5 loaf pan. Bake at 350ºF for 50 minutes. Remove from pan, and cool on a rack.
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Apricot Orange Bread
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup white sugar
1/4 cup butter or margarine, softened
1/2 cup orange juice
2 Tbsp. milk
1 egg
1-1/2 cups dried apricots, chopped
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350ºF. Grease a 9x5" loaf pan. Sift together flour, baking powder, salt and baking soda, set aside. In a large bowl, cream together the butter or margarine and sugar until light and fluffy. Add the orange juice, milk and egg; beat well. Gradually blend in the flour mixture. Stir in the apricots, chocolate chips and walnuts. Pour batter into the prepared pan. Bake 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
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Apricot-Pecan Hungry Jack Biscuit Pull-Apart
from "Pillsbury Best of the Bake-Off Cookbook"
Thelma Zieammermann, Newton, KS, 1996 Prize Winner
3/4 cup chopped pecans
2/3 cup packed brown sugar
1/2 cup chopped dried apricots
1/2 cup butter, melted
1/2 cup dairy sour cream
1 tsp. maple flavoring
two 12-oz. cans refrigerated buttermilk flaky biscuits
Heat oven to 350ºF. Grease 12-cup Bundt pan or one-piece 10 tube pan. In large bowl, combine all ingredients except biscuits; mix well. Separate dough into 10 biscuits. Cut each into 4 pieces; place in bowl with pecan mixture. Toss gently to coat. Spoon biscuit mixture into greased pan. Bake 30-40 minutes or until deep golden brown. Immediately invert onto serving plate; cool 10 minutes. Serve warm.
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Apricot Raisin Loaf
1/4 cup margarine
3/4 cup packed brown sugar
2 eggs
1 cup orange juice
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup dried apricots, chopped
1 cup raisins
1/2 cup pecans, coarsely chopped
1 Tbsp. orange zest
3 Tbsp. apricot jam
1 Tbsp. water
Whisk together flour, baking powder, and salt. Stir in apricots, raisins, nuts, and rind. In a large bowl, beat together butter or margarine, sugar, and 1 egg until smooth. Beat in second egg. Blend in orange juice. Pour in flour mixture all at once, and stir just to moisten. Scrape into greased 9x5x3" loaf pan. Bake at 350ºF for 1 hour, or until it tests done. Let stand 10 minutes, and then remove loaf from pan. Stir apricot jam and water together, and heat. Put through strainer. Spoon glaze over hot loaf. Cool on wire rack.
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Aunt Anne's Coffee Cake
2 cups all-purpose flour
3/4 cup white sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 egg
1-1/2 tsp. vanilla extract
1/4 cup all-purpose flour
2/3 cup white sugar
1 tsp. ground cinnamon
1/4 cup butter
Preheat oven to 350ºF. Grease and flour a 9x13" pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 tsp. cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside. In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Aunt Dee Dee's Apple Coffee Cake
21 oz. can apple pie filling
2 tsp. ground cinnamon
3 cups all-purpose flour
1 cup white sugar
1-1/2 cups milk
1/2 cup butter, softened
3 tsp. baking powder
1 tsp. salt
3 eggs
1/4 cup packed brown sugar
1/4 cup chopped walnuts
2 Tbsp. butter, melted
3/4 cup powdered sugar
1 Tbsp. butter, melted
3/4 tsp. vanilla extract
2-1/2 tsp. hot water
Preheat oven to 350ºF. Grease a 9x13 pan. Mix pie filling and cinnamon, set aside. Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling. Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 Tbsp. melted butter. Bake 45 to 55 minutes. Allow cake to cool 20 minutes. Combine powdered sugar, 1 Tbsp. butter, 3/4 tsp. vanilla, 2 to 3 tsp. hot water. Beat until smooth. Drizzle over cake.
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Aunt Jane's Brown Bread
2 cups milk
1/2 cup white sugar
1/2 cup molasses
1-1/2 cups whole wheat flour
1-1/2 cups bread flour
1/2 tsp. salt
1 tsp. baking soda
3 tsp. baking powder
Butter and flour two 9x5" bread pans. Preheat oven to 350ºF. In a small bowl combine milk, sugar and molasses. Mix together whole wheat flour, regular flour, salt, baking soda and baking powder. Add to milk mixture and mix well. Pour mixture into bread pans. Bake for 45 minutes.
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Aunt Lois' Banana Nut Bread
1-1/2 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1 cup sugar
3/4 cup oil
3 Tbsp. buttermilk
2 eggs, beaten
1 cup mashed ripe bananas
1/2 cup chopped pecans
Heat oven to 325ºF. Grease and flour bottom only of 8x4" or 9x5" loaf pan. In large bowl, combine flour, baking soda and salt; mix well. Add sugar, oil, buttermilk and eggs; blend well. Add bananas and pecans; mix well. Pour into pan. Bake 75-90 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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Aunt Marie's Banana Bread
from Jackie
1/2 cup shortening
1 cup sugar
2 large eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/4 cup pecans, optional
3 large bananas, ripened
Mix all ingredients. Pour into greased 9x5" loaf pan. Bake at 350ºF for 1 hour or until toothpick inserted in middle comes out clean.
Per Serving (excluding unknown items): 202 Calories; 8g Fat (36.5% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 153mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1-1/2 Fat; 1 Other Carbohydrates.
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Australian Damper
4 cups self-rising flour
1 tsp. salt
1 Tbsp. butter, softened
1 cup milk
1/2 cup water
Preheat oven to 425ºF. Grease a baking sheet. In a large bowl, stir together the flour and the salt. With pastry blender or your hands, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8" across. Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top. Bake for 25 minutes in the preheated oven, then lower the temperature to 350ºF and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.
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Autumn Muffins
Autumn Muffins
3/4 cup brown sugar
3/4 cup white sugar
3 cups all-purpose flour
1/2 tsp. baking soda
1 Tbsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. ground ginger
1 cup butter, melted
2 eggs, beaten
1-1/4 cups milk
1 cup chopped cranberries
1 cup chopped, peeled apple
1/2 cup chopped dried figs
3/4 cup chopped toasted hazelnuts
Preheat oven to 375ºF. Grease muffin pans or line with paper muffin liners. In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full. Bake for 15 to 20 minutes, in the preheated oven or until a toothpick inserted into a muffin comes out clean. Makes 18.
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Bacon Cheddar Chive Muffins
6 thick slices bacon
2 cups all-purpose flour
1-1/2 Tbsp. white sugar
2 tsp. baking powder
1/4 tsp. salt
1-1/2 tsp. garlic powder
4 tsp. dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 400ºF. Lightly grease muffin pan. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and oil. Mix into the dry ingredients and stir together just to moisten. Spoon the batter into prepared muffin pans and bake for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. Makes 1 dozen.
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Bacon 'n' Cheese Muffins
1-3/4 cups flour
1/3 cup yellow cornmeal
2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. ground red pepper, optional
8 sliced bacon, cooked, drained and crumbled
2/3 cup Cheddar cheese, shredded
1 cup milk
1 egg, lightly beaten
3 Tbsp. butter, melted and cooled
1/2 tsp. spicy mustard
Preheat oven to 400ºF. In large bowl, stir together flour, cornmeal, sugar, baking powder, salt and red pepper. Stir in bacon and cheese to coat. In another bowl, stir together milk, egg, butter and mustard until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Spoon into muffin tins. Bake 20-25 minutes. Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups. Finish cooling on rack. Serve warm or cool completely and store in airtight container in refrigerator. Let muffins reach room temperature or warm slightly before serving. Makes 10 muffins.
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Bacon & Onion Corn Muffins
from Vanessa
8 slices of lean bacon
1/2 cup finely chopped onion
1 cup yellow cornmeal
2/3 cup all-purpose flour
1 tsp. double-acting baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
1/4 cup unsalted butter, melted and cooled
1-1/2 cups sour cream
1/4 cup milk
In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it. Pour off all but 1 Tbsp. of the fat from the skillet and in the fat remaining in the skillet cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the butter, the Sour cream, and the milk, stir in the bacon, the onion, and the cornmeal mixture, and beat the batter well. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 425ºF. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool. Makes 12 muffins
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Bacon Biscuits
8 slices bacon
2 cups self-rising flour
1/4 cup shortening
3/4 cup milk
Heat oven to 450ºF. Lightly grease cookie sheet. In large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Place flour in large bowl. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in cooked bacon. 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 1/2" thick. Cut with floured 2" round cutter. Place on cookie sheet. Bake 10-12 minutes or until golden brown. Serve warm. Makes 14.
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Bacon Cornmeal Muffins
8 strips bacon
4 Tbsp. butter
4 Tbsp. margarine
1 cup flour
1 Tbsp. baking powder
1 tsp. sugar
pinch of salt
1-1/2 cups cornmeal
1 cup milk
2 eggs
Preheat oven to 400ºF. Fry bacon until crisp. Drain on paper towels; chop into small pieces. Set aside. Melt butter and margarine; set aside. Sift flour, baking powder, sugar and salt into large bowl. Stir in cornmeal. Make well in center. In saucepan heat milk to lukewarm. In small bowl, lightly beat eggs, then add to milk. Stir in melted butter and margarine. Pour milk mixture into center of well and stir until smooth and well blended. Fold in bacon. Spoon into greased or paper-lined muffin tins, filling them halfway. Bake about 20 minutes, until risen and lightly colored. Makes 14.
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Baked Doughnuts
1 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground cloves
2 tsp. ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
3 eggs
1 Tbsp. honey
1/2 cup butter, melted
Preheat oven to 400ºF. Lightly grease a medium baking sheet. In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Form the mixture into doughnut shapes, and arrange on the prepared baking sheet. Bake 12 minutes in the preheated oven, until golden brown. Makes 1 dozen.
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Baking Powder & Potato Bread
6 cup flour
4 tsp. baking powder
1 tsp. salt
1 small cold boiled potato
1 tsp. sugar
milk to mix
Sift together flour, sugar, salt and baking powder. Rub in potato. Add sufficient milk to make a soft smooth dough, about 1 pint. Mix quickly and put into a greased loaf tin, filling 3/4 full. Smooth top with a knife dipped in melted butter and bake immediately, 45-60 minutes at 400ºF. When baked take from tin and wrap in a bread cloth ( dish towel will do fine), until cold.
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Baking Powder Biscuits
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1 cup milk
Preheat oven to 450ºF. Lightly grease a baking sheet. In a bowl mix the flour, baking powder and salt. Cut in the shortening until the mixture has only pea sized lumps. Add milk and mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto prepared baking sheet. Bake for 12 to 15 minutes in the preheated oven, until golden brown. Makes 1 dozen.
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Baking Powder Biscuits #2
from Moms Big Book of Baking
6 Tbsp. butter, chilled
2 cups flour
1 Tbsp. baking powder
1 tsp. sugar
1/2 tsp. salt
3/4 cup whole milk, plus 1-2 Tbsp. more if necessary
Preheat oven to 500ºF. Coat baking sheet with cooking spray or line with parchment paper. Cut butter into 1/4 dice. Place in small bowl and set in freezer while you gather together the rest of the ingredients. Combine flour, baking powder, sugar and salt in large mixing bowl. Add chilled butter pieces and, with electric mixer, mix on low speed until mixture resembles coarse meal. With wooden spoon, stir in milk by hand until mixture starts to form clumps. Add a tablespoon or two more of milk if mixture is too dry. Turn clumps out onto lightly floured work surface and gently knead once or twice until dough comes together. With one or two passes of a lightly floured rolling pin, gently roll dough out to 1/2 thickness. Dip 2 biscuit cutter in some flour and cut as many biscuits as you can from the dough. Transfer biscuits to baking sheet. Gently pat scraps together and repeat with remaining dough. Bake until biscuits have risen and are light golden, 10-12 minutes. Serve warm or let cool completely on wire rack, wrap in plastic and foil, and freeze up to 1 month. Thaw and warm biscuits 3 minutes in preheated 500ºF. oven before serving. Makes 10 biscuits.
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Baking Powder Biscuits Fast
2 cups flour
1 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening
3/4 cup milk
Heat oven to 450ºF. Mix flour; sugar, baking powder and salt in medium bowl. Cut in shortening using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky). Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 thick. Cut with floured 2-21/4 round cutter. Place on ungreased cookie sheet about 1 apart for crusty sides, touching for soft sides. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Buttermilk Biscuits: Decrease baking powder to 2 tsp.; add 1/4 tsp. baking soda with the sugar. Substitute buttermilk for the milk. (If buttermilk is thick, using slightly more than 3/4 cup may be necessary.)
Drop Biscuits: Grease cookie sheet with shortening. Increase milk to 1 cup. Drop dough by 12 spoonfuls onto cookie sheet.
Pesto Biscuits: Decrease shortening to 1/3 cup, salt to 1/2 tsp. and milk to 1/2 cup. Cut 1/4 cup pesto into flour mixture with the shortening. Sprinkle with grated Parmesan cheese before baking if desired.
Sausage Biscuits: Decrease shortening to 1/3 cup and salt to 1/4 tsp.. Cook 1/2 pound bulk pork sausage in 10" skillet over medium heat, stirring occasionally, until no longer pink; drain, cool slightly and crumble. Stir sausage into flour-shortening mixture before adding milk.
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Banana Bran Muffins
1/2 cup butter, softened
1/2 cup brown sugar
3 bananas, mashed
1/4 cup milk
1 tsp. vanilla extract
2 eggs
1-1/2 cups all-purpose flour
1/2 cup wheat bran
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Preheat oven to 375ºF. Grease a muffin pan or line with paper muffin liners. In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely. Makes 1 dozen.
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Banana Coconut Loaf
2 eggs
1 cup white sugar
1/2 cup butter, melted
1 cup mashed bananas
1/2 tsp. almond extract
1-1/2 cups all-purpose flour
1/2 cup flaked coconut
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped walnuts
1/2 cup maraschino cherries, chopped
Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries. Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3" loaf pan. Bake at 350ºF for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
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Banana Crumb Muffins
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas, mashed
3/4 cup white sugar
1 eggs, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1/8 cup all-purpose flour
1/8 tsp. ground cinnamon
1 Tbsp. butter
Preheat oven to 375ºF. Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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Banana Maple Nut Bread
2 cups whole wheat flour
1/4 tsp. salt
1/2 cup vegetable oil
1/2 cup pure maple syrup
4 eggs, separated
2 Tbsp. milk
3 bananas, mashed
1/2 cup chopped walnuts
Preheat oven to 350ºF. Lightly grease a 9x5" loaf pan. In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir. Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
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Banana-Nut & Ginger Bread
2 cups packed brown sugar
1 cup mashed bananas
2 eggs
1 tsp. vanilla extract
2 Tbsp. vegetable oil, optional
3 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1-1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1 Tbsp. ground cardamom
1/2 tsp. ground cloves
2 cups dark beer
1-1/2 cups chopped walnuts
2 Tbsp. all-purpose flour
2 cups dates, pitted and chopped
2 Tbsp. minced fresh ginger root
Preheat oven to 350ºF. Lightly grease two 9x5" loaf pans. In a large bowl cream the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired. In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the creamed mixture. Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two greased 9x5 loaf pans. Bake 1 hour, or until inserted toothpick emerges dry and clean.
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Banana-Nut Bread
1-1/3 cups mashed very ripe bananas (2 large)
2/3 cup sugar
1/4 cup milk
3 Tbsp. vegetable oil
1/2 tsp. vanilla
3 eggs
2-2/3 cups Bisquick
1/2 cup chopped nuts
Heat oven to 350ºF. Grease bottom only of 9x5 loaf pan. Stir all ingredients except Bisquick and nuts in large bowl until blended. Stir in Bisquick and nuts. Pour into pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean.; cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
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Banana-Nut Bread #2
2-1/2 cups white sugar
1 cup shortening
3 eggs
1-1/2 cups mashed bananas
3 cups all-purpose flour
1-1/4 cups buttermilk
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. vanilla extract
1/2 cup chopped walnuts
Preheat oven to 350ºF. Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5" pans. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
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Banana Nut Muffins
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
2 egg whites
1 cup mashed bananas
3/4 cup white sugar
3 Tbsp. vegetable oil
1 tsp. lemon zest
1/4 cup chopped walnuts
Preheat oven to 350ºF. Spray muffin tins with non-stick cooking spray. In large bowl, stir together flour, baking powder, soda, and salt. In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined. Stir in walnuts. Fill muffin pan cups 2/3 full. Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan. Makes 1 dozen.
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Banana-Pecan Muffins
4-1/2 cups flour
1-3/4 cups sugar
5 tsp. baking powder (4-1/2 tsp. at high altitude)
1-3/4 tsp. salt
1-3/4 cups mashed ripe banana
1/4 cup oil
2 large eggs
1-1/3 cups milk
1-3/4 cups pecan halves (do NOT chop)
Preheat oven to 350ºF. Line two 12-cup muffin tins with paper liners. In large bowl, mix together flour, sugar, baking powder and salt. Set aside. In another large bowl, mix together banana, oil and eggs. Gradually add dry ingredients to banana mixture, alternating with milk, adding dry ingredients last. Stir in nuts. Measure out batter evenly into lined muffin cups, filling cups 7/8 full. Bake 25 minutes until muffins are puffed and golden brown. Check with toothpick for doneness. Serve warm, or cool muffins on racks. Makes 2 dozen.
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Banana Sour Cream Bread
1/4 cup white sugar
1 tsp. ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 tsp. vanilla extract
2 tsp. ground cinnamon
1/2 tsp. salt
3 tsp. baking soda
4-1/2 cups all-purpose flour
1 cup chopped walnuts, optional
Preheat oven to 300ºF. Grease four 7x3" loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 tsp. cinnamon. Dust pans lightly with cinnamon and sugar mixture. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans. Bake for 1 hour, until a toothpick inserted in center comes out clean
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Banana-Spice Muffins
from Cooking Light magazine
2-1/2 cups flour
1/3 cup sugar
1/3 cup packed brown sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. allspice
1 tsp. ginger
1 cup mashed bananas, (about 2 small)
2/3 cup 2% low-fat milk
1/3 cup lowfat buttermilk
1/3 cup ricotta cheese, part skim milk
2 Tbsp. oil
1 Tbsp. vanilla extract
1 large egg white
1 large egg
Cooking spray
Preheat oven to 400ºF. Combine first 8 ingredients in a large bowl, and make a well in center of mixture. Combine banana and next 7 ingredients (banana through egg) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Bake at 400º for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack. Makes 18 muffins.
Per 1 Muffin: CALORIES 125 (17% from fat); FAT 2.4g (sat 0.8g, mono 0.7g, poly 0.9g); PROTEIN 3.2g; CARB 22.6g; FIBER 0.8g; CHOL 13mg; IRON 1mg; SODIUM 194mg; CALC 59mg. 2-1/2 Weight Watcher Points per Muffin
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Barb's Lemon Bread
from Joan
6 Tbsp. butter
1 cup sugar
2 eggs
1-1/2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1/2 cup milk
1/2 cup walnuts, optional
grated rind of 1 lemon
juice of 1 lemon
1/3 cup sugar
Cream butter and sugar. Add eggs, flour, salt, baking powder, cup milk, walnuts and the grated lemon rind. Bake in a greased and floured bread pan at 350ºF. for 1 hour. Remove and let sit for 5 minutes. Mix lemon juice and sugar; pour over the bread.
Joan's Note: I like to refrigerate this (tastes great cold in the summer) before I slice to serve. This also freezes well!
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Basic Biscuits
2 cups flour
4 tsp. baking powder
3 Tbsp. butter
1/2 tsp. salt
3/4 cup milk
Mix dry ingredients and butter with 2 knives as for pastry. Add milk and mix. Roll out an" thick. Cut in rounds, brush over tops with melted butter. Bake about 15 minutes in a 350ºF. oven.
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Basic British Scones
2 cups all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1 pinch salt
1/4 cup margarine
1/8 cup white sugar
1/2 cup milk
2 Tbsp. milk
Preheat oven to 425ºF. Line a baking sheet with parchment paper. Sift the flour, cream of tartar, baking soda and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to a 3/4" thickness. Cut into 2" rounds and place on the prepared baking sheet. Brush with milk to glaze. Bake 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam. Makes 1 dozen.
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Basic Muffin Mix
5-1/2 cups flour
1/4 cup baking powder
1-1/2 tsp. salt
1/2 cup sugar
1/2 cup butter
Mix flour, baking powder, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Store in tightly covered container in refrigerator until ready to use.
To make batter, combine:
2-1/4 cups Basic Muffin Mix
1 egg
3/4 cup + 1 Tbsp. milk
Measure muffin mix into bowl. Beat together egg and milk; add to muffin mix. Stir until moistened. Pour into paper-lined muffin tins. Bake at 425ºF. for 20-25 minutes.
Hidden Cheese Centers: Full muffin cups 1/3 full. Place 1 cube of cheddar cheese in the center of each. Top with batter.
Irish Muffins: Use 1 cup rye flour and 1 cup white flour. Add 2 Tbsp. caraway seeds and 1/2 cup raisins to batter.
Parmesan Muffins: Sprinkle 1 Tbsp. Parmesan cheese over top of each muffin before baking.
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Basic Scones
2 cups cake flour, sifted, or 1-3/4 cups white flour, unbleached, sifted
1/3 cup half-and-half
1/4 cup butter, cut into pieces
2-1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 heaping Tbsp. sugar
Preheat the oven to 450ºF. Sift the flour, baking powder, sugar and salt together in a large bowl. Cut in the butter with a pastry cutter until the butter particles are pea-size. Beat the eggs in a separate bowl. Reserve roughly 2 Tbsp. of the beaten eggs (for 12 scones) and set aside. Mix in the half-and-half. Pour the egg and half-and-half mixture into the dry ingredients. Stir with a few strokes. Pat the dough out on a floured board to a thickness of 1/2 to 3/4". Be careful to handle the dough as little as possible. Cut the dough in 2" biscuits. Put the biscuits on an ungreased baking sheet. Brush them with the reserved beaten egg. Bake about 12 to 15 minutes or until the biscuits are lightly golden on top. Yield 12 Scones
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Quick Breads, Biscuits & Muffins, page 1
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