Basil Pesto Focaccia
from “The Best of Mr. Food Cookin’ Quickies”
2 Tbsp. cornmeal
10-oz. can refrigerated pizza crust
1 cup fresh basil
1/2 cup walnuts or pine nuts
1 Tbsp. olive oil
1 clove garlic
1/4 tsp. salt
1/4 tsp. pepper
3 plum tomatoes, thinly sliced
1/2 cup (2 oz.) shredded provolone or Italian-blend cheeses
Preheat oven to 450ºF. Sprinkle cornmeal onto lightly greased baking sheet. Unroll pizza crust over cornmeal. Bake 5 minutes or until golden brown. Make pesto by processing basil, nuts, oil, garlic, salt and pepper in blender or food processor until blended, stopping to scrap down sides as needed. Spread pesto evenly over crust. Arrange tomato slices over pesto. Sprinkle with cheese. Bake 5 minutes or until cheese is melted. Cut into squares and serve immediately. Serves 6-8.
Note: If you don’t have time to make pesto, use 1/3 cup prepared pesto instead.
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Beaten Biscuits
2 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
1-1/2 Tbsp. white sugar
1/4 cup lard, chilled and cut into small pieces
1/3 cup light cream
2 Tbsp. cold water, optional
Preheat the oven to 450ºF. Sift flour, salt, baking powder, and sugar together. Use a fork to "cut" the lard into the flour until it looks like coarse meal. Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream. Mix well to form the dough into a ball, adding water if needed. Place the dough onto a tabletop, and knead slightly. With a mallet or a one-piece rolling pin, beat the dough a few times to form it into a rough rectangle. Fold the dough over, and then beat it out again. Repeat this process until the dough becomes white and blisters form on the surface, about 15 minutes. Roll out the dough to about 1/4" thick. Cut into 2" rounds, and prick the top a few times with the tines of a fork. Place on greased baking sheets. Bake for 15 minutes, or until golden. Makes 2 dozen
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Beer Batter Bread
3 cups flour
1 Tbsp. baking powder
3 Tbsp. sugar
1 tsp. salt
12-oz. bottle of beer at room temperature
1/4 cup unsalted butter, melted
Preheat oven to 375ºF. In a mixing bowl combine all the dry ingredients. Add the beer all at once, mixing as little as possible; batter should be lumpy. Pour into a 9x5x3" loaf pan and brush with melted butter. Bake 35-40 min.
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Beer Biscuits
2 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup beer
Preheat oven to 450ºF. Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in beer, and knead lightly. Roll dough out to 1/2" thickness. Cut with biscuit cutter. Bake 10 to 12 minutes, or until golden brown. Makes 1 dozen
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Beer Bread
4 cups flour
1/4 cup sugar
2 Tbsp. baking powder
12 ounces beer (NOT light beer)
2 tsp. salt
2 eggs, slightly beaten
Mix flour, baking powder, and salt with sugar. Add beer and egg both at once and stir. You may have to knead last of flour in with hands. Place in greased 9" by 5" loaf pan and bake at 375ºF.until done, about 1 hour and 10 minutes. Remove from pan immediately and cool.
Note: It looks as if the Tastefully Breads might have some herbs in them based on the description at their website. I'd grab one package of that and from the ingredient list take a shot at adding herbs to this recipe. I have added rosemary and garlic and parsley and oregano to it and it comes out nicely.
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Beer Bread #2
3 cups self-rising flour
1 Tbsp. granulated white sugar
2 Tbsp. honey
12-oz. bottle or can your favorite beer
4 oz. butter, melted (reserve for later)
Mix everything except butter together, will be a bit sticky. Place in a loaf pan then pour melted butter over the top. Bake 1 hour at 350ºF.
Recipe Notes: I make the dough in the bread machine on the dough cycle, then I bake in the oven. ** The butter melts down through and the bread which is very crusty with a rich butter flavor. You may decrease the amount of butter if you don't want it too rich.
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Beer Muffins
3 cups buttermilk baking mix
2 Tbsp. white sugar
1 cup chopped raisins
1 cup beer
Preheat oven to 350ºF. Lightly grease 10 muffin cups. In a large bowl, combine baking mix, sugar, raisins and beer; stir until smooth. Pour batter into prepared muffin cups. Bake in preheated oven until golden brown, about 15 minutes. Makes 10.
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Berry-Blue Corn Muffins
1-1/4 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1/4 cup vegetable oil
2-1/2 tsp. vanilla extract
1 egg
1 cup buttermilk
1-1/2 cups fresh blueberries
Preheat oven to 400ºF. Grease muffin cups or line with paper muffin liners. In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. gently fold in the blueberries. Spoon batter into prepared muffin tins. Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm. Makes 1 dozen.
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Berry Cornmeal Muffins
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup white sugar
2-1/2 tsp. baking powder
1/4 tsp. salt
2 cups chopped fresh strawberries
8 oz. naturally flavored strawberry yogurt
1/4 cup butter, melted
1 egg, lightly beaten
Preheat oven to 350ºF. Lightly grease 12 muffin cups or use paper liners. In a large bowl, sift together the flour, cornmeal, sugar, baking soda and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture. Whisk yogurt, melted butter and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean. Makes 1 dozen.
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Best Beer Bread
from Teri
3 cups flour
6 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
1 12-ounce can of beer (regular, not light, for best flavor), at room temperature
Combine first four ingredients with a wooden spoon. Pour in beer and mix well. Pour batter into a greased loaf pan and bake at 350ºF. for 35 to 45 minutes...test with toothpick. Makes one loaf.
Note: If bread is too sweet for your taste, you can always cut back on the sugar.
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Best Blueberry Muffins
from The N. A. Blueberry Council
1 cup fresh or frozen blueberries*
1 Tbsp. plus 1-3/4 cups flour, divided
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground nutmeg
3/4 tsp. salt
1 egg
1 cup nonfat sour cream
1/3 cup skim milk
Preheat oven to 400º. Grease twelve 2-1/2" muffin cups. In a small bowl toss blueberries with the 1 Tbsp. of the flour; set aside. In a large bowl combine the 1-3/4 cups flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside. In a medium bowl beat egg; stir in sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden about 20 minutes. Makes 12 muffins
Note: When baking, stir unthawed blueberries lightly dusted with flour into batters.
Per Serving (excluding unknown items): 63 Calories; 1 g Fat (6.8% calories from fat); 2 g Protein; 13 g Carbohydrate; trace Dietary Fiber; 18 mg Cholesterol; 250 mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 0 Nonfat Milk; 0 Fat; 1 Other Carbohydrates.
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Best-Ever Buttermilk Biscuits
2 cups flour
1 Tbsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup shortening
2/3 cup buttermilk
In mixing bowl, combine flour, baking powder, sugar, cream of tartar, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Make a well in center. Add buttermilk all at once. Using fork, stir just until moistened. Turn dough out onto lightly floured surface. Quickly knead by folding and pressing gently 10-12 strokes or until dough is nearly smooth. Pat or lightly roll to 1/2” thickness. Cut dough with floured 2-1/2” biscuit cutter. Place 1” apart on ungreased baking sheet. Bake at 450ºF. for 10-12 minutes or until golden. Remove from sheet and serve warm. Makes 10-12.
To make ahead: Prepare and bake as directed; cool completely. Place in freezer container or bag and freeze up to 3 months. To serve, wrap frozen biscuits in foil; bake in a 300ºF. oven 20-25 minutes or until warm.
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Best-Ever Cinnamon Pull-Aparts
three 10 oz. cans refrigerated biscuit dough
2 cups white sugar
4 Tbsp. ground cinnamon
1/4 cup melted butter
1/2 cup chopped pecans
Preheat oven to 375ºF. Lightly grease an 8" cake pan. In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside. Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers. Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces. Bake in preheated oven for 45 minutes, until top is golden brown.
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Biscuits
2 cups flour
1/2 tsp. salt
4 tsp. baking powder
3/4 tsp. cream of tartar
2 tsp. sugar
1/2 cup shortening
2/3 cup very cold buttermilk (or regular milk)
In a medium bowl, mix together flour, salt, baking powder, cream of tartar and sugar. With a fork (or your hands), rub the shortening into the flour until the mixture consists of pea sized crumbs. Add buttermilk all at once and stir just until mixed. On a floured board or counter, pat the dough into a round about 1/2" thick. Cut out biscuits with a biscuit cutter or the edge of a glass. Pat dough scraps out and continue cutting biscuits. If you have any dough leftover at this point, pat it into a biscuit shape. Place biscuits on ungreased sheet and bake at 425ºF. for 10-12 minutes or until lightly golden.
Note: The main trick with biscuits is not to overmix the dough, overmixing starts to toughen the gluten in the flour and you'll end up with biscuits that are tough and chewy, not light and fluffy (that's why I only pat out the dough twice to cut). Also make sure your baking powder is fresh, it can lose its raising power when it gets old.
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Black Forest Muffins
6 oz. semisweet chocolate
1/4 cup butter
1/2 cup buttermilk
1/2 cup sugar
1 egg, lightly beaten
2 Tbsp. brandy or cherry-flavored brandy
1 tsp. vanilla
1 cup dark sweet cherries, chopped
1-3/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
Preheat oven to 400ºF. In small saucepan, melt chocolate with butter over low heat. Let stand 10 minutes or until cooled. In small bowl, stir chocolate mixture with buttermilk, sugar, egg, brandy and vanilla until blended; stir in cherries. In large bowl, stir together flour, baking soda and salt. Make a well in center of dry ingredients; add chocolate mixture and stir just to combine. Spoon batter into prepared muffin cups;; bake 20-25 minutes. Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool and store in airtight container at room temperature. (These muffins freeze well.) Makes 1 dozen.
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Blueberry Almond Coffee Cake
Cake:
1/2 cup slivered blanched almonds
1 cup sour cream
1/2 cup milk
2 Tbsp. sugar
two 7-oz. pkgs. blueberry muffin mix
Glaze:
1 cup powdered sugar
2 Tbsp. milk
1/4 tsp. almond extract
Heat oven to 350ºF. Grease 9" square pan. Spread almonds in single layer on ungreased cookie sheet. Bake 5-7 minutes or until light golden brown. Cool 15 minutes. Chop almonds; set aside. In large bowl, combine sour cream, milk and sugar; mix well. Add muffin mix; stir to blend. Spread batter in greased pan. Sprinkle with almonds. Bake 35-40 minutes or until golden brown and cake begins to pull away from sides of pan. Meanwhile, in small bowl, combine all glaze ingredients; blend until smooth. Remove coffee cake from oven. Drizzle glaze over hot cake. Cool 10-15 minutes before serving. Serves 8.
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Blueberry-Almond Streusel Muffins
from Cooking Light magazine
2-1/2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat milk, (2%)
1/2 cup lowfat buttermilk
1/3 cup lite ricotta cheese
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 teaspoon almond extract
3 large egg whites
1-1/3 cups blueberries
Cooking spray
Streusel Topping:
1/4 cup flour
1/2 cup almonds, finely chopped
1 tablespoon brown sugar
1 tablespoon reduced-calorie margarine, melted
Preheat oven to 400ºF. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray.
Streusel Topping: Combine flour and remaining ingredients; sprinkle evenly over batter. Bake at 400º for 18 minutes or until done. Remove from pans immediately; cool on a wire rack. Makes 18 muffins
Per Serving (excluding unknown items): 172 Calories; 4g Fat (22.4% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 240mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. 4 Weight Watcher Points per muffin
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Blueberry Bread
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Gail Prendergast, Lancaster, PA
1 cup sugar
3 cups + 2 tsp. flour, divided
1 tsp. salt
4 tsp. baking powder
1 egg, beaten
1 cup milk
2 Tbsp. butter, melted
juice of half a lemon
1 cup blueberries
Sift together sugar, 3 cups of flour, the salt and baking powder in a bowl. Add egg, milk and butter. Do not beat, mix with a wooden spoon. Add lemon juice. Toss blueberries with 2 tsp. flour, fold into mixture. Spread in prepared loaf pan and bake at 350ºF. for one hour.
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Blueberry Bread #2
2 eggs
1 cup white sugar
1 cup milk
3 Tbsp. vegetable oil
3 cups all-purpose flour
1 tsp. salt
4 tsp. baking powder
1 cup fresh blueberries
1/2 cup chopped walnuts
Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil. Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces. Pour into greased 5 x 12"" loaf pan. Bake at 350ºF (175ºC) for 50-60 minutes. Cool in pan, but it will be easier to remove from pan if you do it before it's *completely cool.
Note: Can also be made in a normal size loaf pan or divide batter into 2 pans.
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Blueberry Buckle Coffee Cake
2 cups flour
3/4 cup sugar
2-1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup shortening
3/4 cup milk
1 egg
2 cups fresh or frozen (thawed and drained) blueberries
Crumb Topping, below
Glaze, below
Heat oven to 375ºF. Grease 9" square or round pan. Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries. Spread batter in pan; sprinkle with Crumb Topping. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Drizzle with Glaze; serve warm. Serves 9.
Crumb Topping: Mix 1/2 cup sugar, 1/3 cup flour, 1/2 tsp. ground cinnamon and 1/4 cup softened butter until crumbly.
Glaze: Mix 1/2 cup powdered sugar, 1/4 tsp. vanilla and 1-1/2 to 2 tsp. hot water until drizzling consistency is reached.
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Blueberry Buttermilk Coffee Cake
1/2 cup butter
1-1/3 cups white sugar
2 eggs
1 tsp. vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups blueberries
2/3 cup all-purpose flour
2/3 cup white sugar
6 Tbsp. butter, softened
Preheat oven to 350ºF. Grease and flour a 9x13" pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream together 1/2 cup butter and 1-1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. cut in 6 Tbsp. butter until mixture resembles coarse crumbs. Sprinkle over top of batter. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Blueberry Buttermilk Muffins
2-1/2 cup flour
1-1/2 tsp. baking powder
1/2 tsp. soda
3/4 cup sugar
1/4 tsp. salt
2 eggs, beaten
1 cup buttermilk
4 oz butter
1-1/2 cup blueberries
Sift dry ingredients together in a large bowl. In another bowl, whish eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake till golden brown. Bake at 400ºF for 20 -30 minutes. Makes 24 muffins.
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Blueberry-Cheese Coffee Cake
1-1/2 cups sugar, divided
2/3 cup butter or margarine, divided
2 eggs
2-1/2 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
1 cup low-fat milk
8 ounce cream cheese, softened
2 teaspoons lemon peel, divided
2 cups blueberries, frozen or fresh
In a large bowl, cream together 1-1/4 cups sugar and 1/2 cup of the butter. Add eggs. In a separate bowl, combine 2-1/4 cups flour, the baking powder and salt. Add to creamed mixture, alternating with milk; mix well after each addition. Beat in the cream cheese, mixing well. Stir in 1 teaspoon lemon peel. Toss blueberries with 2 tablespoons flour and gently. Fold into the batter. Pour into a greased 9-by-13-by-2" pan. Combine the remaining sugar, butter, flour and lemon peel and sprinkle over the batter. Bake at 350ºF. for 45 to 50 minutes.
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Blueberry Coffee Cake
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Susan Kennedy, Gooseberry Patch
2 cups flour
1 cup sugar
3 tsp. baking powder
1 tsp. salt
1/3 cup margarine, softened
1 cup milk
1 egg
1 cup blueberries
Preheat oven to 350ºF. Beat all ingredients except blueberries in large bowl on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally. Grease 13x9” pan. Spread half the batter in pan. Sprinkle one cup blueberries over batter, then top with rest of batter. Add streusel topping below, then bake in oven for 40 minutes.
Streusel: Mix together 1/2 cup chopped walnuts, 1/3 cup brown sugar, 1/4 cup flour, 1/2 tsp. cinnamon and 3 Tbsp. margarine until crumbly. Sprinkle on top of cake.
&nbps; Glaze: Combine 1 cup powdered sugar, 2 Tbsp. milk and 1/4 tsp. vanilla. Drizzle over top of coffeecake.
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Blueberry Coffee Cake #2
2-1/3 cups flour
3/4 cup butter, room temperature
1 cup flaked coconut
1/2 cup brown sugar, packed
1 tsp. cinnamon
2-1/2 tsp. baking powder
1 cup sugar
2 large eggs
1 cup milk
2-1/2 cups blueberries
1/2 tsp. salt
To make topping, combine 1/3 cup of the flour, 1/4 cup of the butter, the coconut, brown sugar and cinnamon. Mix until moist and crumbly. Set topping aside. Preheat oven to 375ºF. Butter and flour a 13x9” pan. Sift remaining 2 cups flour, baking powder and salt into a small bowl. With electric beater mix remaining butter with 1 cup sugar and beat until fluffy, add eggs, 1 at a time beating well after each. Mix dry ingredients into batter, alternately with milk in three additions. Fold in blue berries. Pour batter into prepared pan. Sprinkle evenly with topping mix. Bake 40 minutes till golden brown.
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Blueberry Coffee Cake #3
2 cups all-purpose flour
1 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 stick butter or margarine, melted
2 large eggs
1 tsp. vanilla extract
2 cups fresh blueberries
Topping Ingredients:
1/2 cup all-purpose flour
1/2 cup granulated sugar
4 tbs. butter, softened
1 tsp. cinnamon
Preheat oven to 350ºF. Spray an angel food cake pan with non-stick cooking oil and give it a light dusting of flour. In a medium mixing bowl, sift together the flour, sugar, baking powder, and salt. In a large bowl, beat together milk, margarine, eggs, and vanilla. Beat in the flour mixture a little at a time. Gently fold blueberries into the batter and pour into the prepared pan. To prepare the coffee cake topping, combine the flour, sugar, butter, and cinnamon in a small bowl until a crumbly mixture is formed. Sprinkle the topping on the cake batter. Bake for 45 minutes, or until lightly browned and a cake tester inserted into center comes out clean. Remove from the oven and let cool for about 5 minutes before inverting and placing on a wire rack to finish cooling. Serves 10-12.
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Blueberry Coffee Cake #4
2 cups sugar
3 eggs
3 cups flour
1/2 tsp salt
1 or 2 cups frozen blueberries
3/4 cup butter
1-1/2 tsp vanilla
1-1/4 tsp baking powder
1-1/2 cups non fat yogurt or light sour cream
Topping:
2 Tbsp. flour
1 Tbsp. butter or margarine
1/2 cup chopped nuts
Cream butter. Beat in sugar and eggs and vanilla. Mix flour, baking powder, salt. Add alternately with yogurt. Pour half of batter in 9x13” pan. Sprinkle 1/2 cup frozen blueberries over this and spread remaining batter over blueberries. Combine flour, butter and nuts for topping. Crumble over batter. Bake at 350ºF for 35 min or until done.
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Blueberry Coffee Cake #5
2-1/4 cup all purpose flour
1-1/4 cup sugar
1/2 cup butter, softened
1/3 cup milk
2 eggs
1 8 oz. pkg. cream cheese, softened
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 cup fresh or frozen blueberries
2 Tbsp. all purpose flour
Topping:
3 Tbsp. butter
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 tsp. cinnamon
Heat oven to 350ºF. In large mixing bowl combine all coffee cake ingredients except blueberries and 2 Tbsp. flour. Beat a low speed, scraping bowl often, until well mixed (1 to 2 minutes). In medium bowl toss together blueberries and 2 Tbsp. flour; gently stir into batter. Spread into greased 13x9-in baking pan. In 1 quart saucepan melt 3 Tbsp. butter; stir in all remaining topping ingredients. Sprinkle over batter. Bake 40 to 55 minutes or until lightly browned. Makes 12 servings.
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Blueberry Cornmeal Muffins
1-1/4 cups all-purpose flour
1/2 cup cornmeal
1/2 cup brown sugar
1/2 tsp. salt
1 Tbsp. baking powder
1 cup milk
1/2 cup butter, melted
1 egg, beaten
1 cup frozen blueberries
Preheat oven to 375ºF. Grease muffin cups or line with paper muffin liners. Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins. Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan. Makes 1 dozen.
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Blueberry Cream Cheese Muffins
from http://www.dsuper.net/~zaz/muffin/muffin1.html#blue1
1 cup blueberries
2 cups flour, divided
3/4 cup sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
3 ounces cream cheese, cubed
2 tsp. lemon juice
2 tsp. vanilla
1/4 cup butter, melted
1 cup milk
2 eggs
Toss berries with 2 Tbsp. of flour and set aside. Combine the remaining flour and the rest of the dry ingredients. Put cream cheese, vanilla, and lemon juice in a food processor. Process till smooth. While running processor pour in butter and milk, process a few seconds. Scrape sides of bowl. Process till smooth. Add the eggs, pulse 4 or 5 times. Add the flour mixture and pulse just until moistened. Remove blade, fold in berries. Fill muffin cups 2/3 full. Bake at 400ºF for 18 to 20 minutes. Posted by Julee/Angel0217.
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Blueberry Cream Muffins
4 eggs
2 cups white sugar
1 cup vegetable oil
1 tsp. vanilla extract
4 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 cups sour cream
2 cups blueberries
Preheat oven to 400ºF. Grease 24 muffin cups or line with paper muffin liners. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes. Makes 2 dozen.
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Blueberry Gems
1-1/2 cups all-purpose flour
1/4 cup white sugar
1-1/2 tsp. baking powder
1/8 tsp. salt
2 egg whites
2/3 cup orange juice
2 Tbsp. vegetable oil
1-1/2 cups vanilla extract
1-1/2 cups fresh or frozen blueberries
Preheat oven to 400ºF. Lightly coat muffin pans with nonstick cooking spray, set aside. In a mixing bowl, stir together flour, sugar, baking powder, and salt. Make a well in the center of flour mixture, set aside. In a separate bowl, stir together egg whites, orange juice, oil and vanilla. Add egg white mixture all at once to the flour mixture; stir just until moistened. Fold in blueberries. Spoon into prepared muffin cups, filling each about 2/3 full. Bake in preheated oven for 15 to 18 minutes, or until golden and toothpick inserted into centers comes out clean. Cool slightly before removing from pans. Serve warm with butter. Makes 3 dozen mini muffins.
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Blueberry Lemon Bread
1 cup blueberries, rinsed and drained
2 tsp. all-purpose flour
1/3 cup butter, softened
1 cup white sugar
2 eggs
2 tsp. grated lemon zest
1-1/2 cups all-purpose flour
1 tsp. baking powder
1 pinch salt
1/2 cup milk
Preheat oven to 350ºF. Lightly grease a 9x5" loaf pan. Dredge the blueberries in 2 tsp. flour; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest. In a separate bowl combine flour, baking powder and salt. Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter 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. Allow bread to cool for 10 minutes before removing from pan.
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Blueberry-Lemon Muffins
from Carol
1/3 cup sugar
2-1/2 tsp. baking powder
3/4 tsp. salt
1 egg, beaten
1 cup plain or lemon lowfat yogurt
1/3 cup vegetable oil
2 Tbsp. milk
1/2 to 1 tsp. grated lemon peel
3/4 cup fresh or frozen blueberries
Preheat oven to 400ºF. Grease muffin cups or line with paper baking cups. In a large bowl combine flour, sugar, baking powder, and salt. In a medium bowl combine egg, yogurt, oil, milk, and lemon peel; stir well. Add egg mixture all at once to flour mixture. Stir just until dry ingredients are moistened (batter should be lumpy). Gently fold blueberries into batter. Fill prepared muffin cups 2/3 full. Bake 20 to 25 minutes or until golden and toothpick inserted into center comes out clean. Serve warm. Makes 12 muffins
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Blueberry-Lemon Zest Muffins
from "New Complete Book of Breads," by Bernard Clayton
2-2/3 cups all-purpose flour
2 Tbsp. baking powder
1-1/2 tsp. salt
1/2 cup sugar
2 large eggs
1 cup milk
2/3 cup oil
1-1/2 cups fresh blueberries, or frozen
1/2 Tbsp. lemon zest
Glaze:
4 Tbsp. butter
1/2 cup sugar
Grease muffin tins well. Preheat oven to 400ºF. Sift flour and mix in other dry ingredients. In a separate small bowl whisk the eggs, then add milk and oil and blend. Make a well in the flour and pour in the egg-milk mixture. Stir as little as possible, but mix well. Combine blueberries with lemon zest, then fold into the batter, stirring gently and as little as possible. Dip spoon or ice cream scoop from the edge of the mixing bowl rather than the center to diminish mixing and fill muffin pan 3/4 full. Bake approximately 20 minutes, but check after 15 minutes. If the outside ones cook before the center ones, remove the cooked ones from the pan. Melt butter in a small bowl in microwave or stove. Pour sugar into another small bowl. Cool muffins 5 minutes, then take out of pan. Dip the tops lightly first in butter, then the sugar. Muffins will hold 24 hours. They can be frozen.
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Blueberry Monkey Bread
from Laurel
2/3 cup white sugar
1 Tbsp. ground cinnamon
four 12-oz. packages buttermilk biscuits
1-1/4 cups frozen blueberries, dry pack
2/3 cup white sugar
10 Tbsp. margarine
1 tsp. vanilla extract
1 Tbsp. ground cinnamon
1 cup frozen blueberries, dry pack
Preheat oven to 350ºF. Thoroughly grease a 10x4” tube pan. Mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries. In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan. Bake for 65 minutes or until done. Lift or turn out onto a cake plate. Serves 12-14.
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Blueberry Muffins
2 cups Bisquick
1/3 cup sugar
2/3 cup milk
2 Tbsp. vegetable oil
1 egg
3/4 cup fresh or frozen (thawed and well-drained) blueberries
Heat oven to 400ºF. Grease bottoms only of 12 medium muffin cups, or line with paper baking cups. Stir all ingredients except blueberries in medium bowl just until moistened. Fold in blueberries. Divide batter evenly among muffin cups. Bake 13-18 minutes or until golden brown. Let stand 1-2 minutes; remove from pan to wire rack to cool.
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Blueberry Muffins #2
Streusel Topping (below), if desired
3/4 cup milk
1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup fresh, canned (drained) or frozen blueberries
Heat oven to 400ºF. Grease bottoms only of 12 medium muffin cups, 2-1/2 x 11/4 inches, with shortening, or line with paper baking cups. Make Streusel Topping; set aside. Beat milk, oil and egg in large bowl with fork or wire whisk. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 1 Tbsp. topping. Bake 20 to 25 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired.
Streusel Topping
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp. ground cinnamon
2 Tbsp. firm butter or stick margarine
Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter; using pastry blender or crisscrossing 2 knives, until crumbly.
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Blueberry Oatmeal Muffins
from Diane
2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 cup quick-cooking oats
3/4 cup sugar (or brown sugar)
1 cup buttermilk*
1/4 cup vegetable oil
2 tsp. vanilla extract
1-1/2 cups fresh blueberries
Sugar or Cinnamon-sugar, if desired
Preheat oven to 400ºF. Grease muffin tin. Combine first 7 ingredients in a bowl. In another bowl combine eggs, buttermilk, oil and vanilla until well blended. Stir "wet" ingredients into "dry" ingredients until just moistened. Gently fold in blueberries. Spoon mixture evenly into prepared muffin tin. You can sprinkle with sugar or cinnamon-sugar, if desired, at this time. Bake 18-20 minutes. Let muffins sit for several minutes then loosen and remove muffins to a cooling rack. Makes 12 muffins.
Note: *If buttermilk isn't available, put 1 Tbsp. vinegar into a measuring cup and add enough milk to equal 1 cup. Let mixture sit about 5 minutes, then proceed with recipe.
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Blueberry Orange Bread
2-1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 Tbsp. baking powder
1 tsp. salt
1/4 cup margarine, softened
2 eggs
2 Tbsp. orange zest
1/2 cup milk
1/2 cup orange juice
1 cup fresh blueberries
Preheat oven to 350ºF. Lightly grease the bottom of one 5x9" loaf pan. In a large bowl combine the flour, brown sugar, baking powder, salt, butter, egg, orange zest, milk and orange juice. Beat at low speed just until moistened. Then beat at medium speed for 2 minutes. Fold in the blueberries and spread into the prepared pan. Bake 60-70 minutes or until a toothpick poked into the center of the loaf comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely before serving.
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Blueberry Orange Bread #2
from "100 Comfort Cooking Recipes"
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup sugar
1/4 cup boiling water
3 Tbsp. butter, cut into small pieces
1 egg, slightly beaten
1/2 cup orange juice
1 tsp. orange extract
1/2 cup chopped nuts, toasted
1/2 cup blueberries
sugar for sprinkling
Preheat oven to 350ºF. Grease and flour a 9 x 5" loaf pan. In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Set aside. In a small bowl, combine boiling water with butter and stir until butter melts. Beat egg slightly and add to butter mixture. Add butter mixture to flour mixture; stir in orange juice and orange extract. Beat until batter is smooth, then carefully fold in nuts and blueberries by hand. Pour batter into prepared loaf pan. Sprinkle with sugar. Bake for 60 minutes, or until tests done. Cool for 10 minutes before removing from pan.
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Blueberry Orange Muffins
3 cups flour
4 tsp. baking powder
1/4 tsp. soda
1/2 cup sugar
1-1/2 tsp. salt
1 cup frozen blueberries, thawed
1 cup nuts, chopped
1/3 cup orange juice
1 egg, slightly beaten
1 cup milk
1/2 cup butter
1 tsp. grated orange peel
Sift dry ingredients together. Stir in blueberries and nuts, tossing lightly until coated. Beat remaining ingredients together. Pour into flour mixture; stir just until dry ingredients are moistened. Spoon into greased muffin tins or into loaf pan. Bake muffins in 425º for 20 minutes, or until golden brown. Bake loaf in 350º for 1 hour and 10 minutes or until done. Makes 20 to 24 muffins.
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Blueberry Poppy Seed Brunch Cake
from "Pillsbury Best of the Bake-Off Cookbook"
Linda Rahman, Petaluma, CA, 1990 Grand Prize Winner
Cake:
2/3 cup sugar
1/2 cup butter or margarine, softened
2 tsp. grated lemon peel
1 egg
1-1/2 cups flour
2 Tbsp. poppy seed
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup dairy sour cream
Filling:
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 tsp. flour
1/4 tsp. nutmeg
Glaze:
1/3 cup powdered sugar
1-2 tsp. milk
Heat oven to 350ºF. Grease and flour bottom and sides of 9 or 10” springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. In medium bowl, combine 1-1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter of bottom and 1” up sides of greased and floured pan, making sure batter on sides is 1/4” thick. In medium bowl, combine all filling ingredients; spoon over batter. Bake 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. In small bowl, combine powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. Serves 8.
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Blueberry Scones
2 cups all-purpose flour
1/4 cup packed brown sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg
Preheat oven to 375ºF. Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix. In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle. Divide dough in half. On lightly floured board, shape each half into a 6" round. Cut into 6 wedges. Bake on ungreased sheet about 20 minutes. For best flavor, serve warm!
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Blueberry Streusel Coffee Cake
from Penzey's Harvest 2002 Catalog
Cake:
2-3/4 cups flour
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
1 cup sugar
3 eggs
16 oz. sour cream
2 tsp. pure vanilla extract
Streusel:
3/4 cup brown sugar
3/4 cup chopped walnuts
1 tsp. cinnamon
2 cups blueberries, rinsed and drained
Preheat oven to 375ºF. Grease and flour 10" tube or bunt pan. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. In a separate bowl with an electric mixer cream the butter and sugar until fluffy. Add eggs one at a time beating well after each addition. Add the flour mixture alternately with the sour cream and vanilla. Mix until blended well. Combine the streusel ingredients except for the blueberries and reserve 1/2 cup. Toss the rest of the streusel with the blueberries. Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berries, and finally the remaining batter. Sprinkle on the reserved 1/2 cup streusel topping. Bake 60-65 minutes or until a toothpick comes out clean. Cool 10 minutes on a wire rack. Carefully turn the pan over onto a serving plate or cake stand and remove from pan. When completely cooked sprinkle with powdered sugar.
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Back to Recipes Main Page
Quick Breads, Biscuits & Muffins, page 1
Absolute Mexican Cornbread -
Apple Scones |
Quick Breads, Biscuits & Muffins, page 2
Apple Sour Cream Streusel Cake -
Basic Scones |
Quick Breads, Biscuits & Muffins, page 4
Blueberry Streusel Muffins -
Cheddar Cornbread |
Quick Breads, Biscuits & Muffins, page 5
Cheddar-Garlic Biscuits -
Chocolate Zucchini Muffins |
Quick Breads, Biscuits & Muffins, page 6
Chunky Pecan Muffins -
Cornbread |
Quick Breads, Biscuits & Muffins, page 7
Cornbread #2 -
Devin's Delight Banana Bread |
Quick Breads, Biscuits & Muffins, page 8
Dizzy Pineapple Bread -
Frosted Cinnamon Rolls |
Quick Breads, Biscuits & Muffins, page 9
Frosty Orange Muffins -
Hershey's White Chocolate Cinnamon Scones |
Quick Breads, Biscuits & Muffins, page 10
Holiday Scones -
Lemon-Pecan Sunburst Coffee Cake |
Quick Breads, Biscuits & Muffins, page 11
Lemon Poppy Seed Bread -
New England Toll House Muffins |
Quick Breads, Biscuits & Muffins, page 12
New Orleans Beignets -
Peanut Butter-Banana Muffins |
Quick Breads, Biscuits & Muffins, page 13
Peanut Butter Bread -
Raisin Rum Muffins |
Quick Breads, Biscuits & Muffins, page 14
Raspberry-Almond Coffee Cake -
Southern Biscuits with Mayonnaise |
Quick Breads, Biscuits & Muffins, page 15
Southern Peanut Butter Muffins -
Texas Cornbread |
Quick Breads, Biscuits & Muffins, page 16
The Very Best Buttermilk Biscuits -
Zucchini Pineapple Loaf |
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