Cheddar-Garlic Biscuits
2 cups Bisquick
2/3 cup milk
1/2 cup shredded Cheddar cheese
2 Tbsp. butter, melted
1/8 tsp. garlic powder
Heat oven to 450ºF. Stir Bisquick, milk and cheese until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
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Cheddar Muffins
from “The Best of Mr. Food Cookin’ Quickies”
2 Tbsp. butter, divided
1/2 cup chopped onion
1-1/2 cups biscuit mix
1 cup (4 oz.) shredded sharp Cheddar cheese, divided
1/2 cup milk
1 large egg, beaten
1 Tbsp. sesame seeds, toasted
Preheat oven to 400ºF. Melt 1 Tbsp. butter in small skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Combine onion mixture, biscuit mix and 1/2 cup cheese in medium bowl; make a well in center. Combine milk and egg; pour into well, stirring just until moistened. Spoon batter into greased muffin pans, filling half full. Sprinkle with remaining 1/2 cup cheese and the sesame seeds. Dot with remaining 1 Tbsp. butter. Bake 13 minutes or until muffins are golden. Remove from pans immediately. Makes 9 muffins.
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Cheddar Muffins #2
2 cups all-purpose flour
3-1/2 tsp. baking powder
1 tsp. salt
1 tsp. paprika
1/4 cup butter
1 egg
1 cup milk
1 cup shredded Cheddar cheese
2/3 cup raisins
Sift flour with baking powder, salt, and paprika. Cut in butter finely. Stir in remaining ingredients just until dry ingredients are moistened. Spoon into well-greased muffin pans. Bake in a preheated 425ºF oven for 25 minutes. Makes 1 dozen.
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Cheddar Thyme Casserole Bread
from "Pillsbury Best of the Bake-Off Cookbook"
Denny Gross, Troy, MI, 1996
8 oz. (2 cups) shredded sharp Cheddar cheese
2-1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
1 tsp. onion powder
3/4 tsp. dried thyme leaves
1 pkg. fast-acting dry yeast
1-1/4 cups buttermilk*
2 Tbsp. butter or margarine
1 egg
Grease 2-quart round casserole. Press 1/2 cup of cheese onto sides and bottom of dish. In large bowl, combine 1-1/2 cups of the flour, the sugar, salt, onion powder, thyme and yeast; mix well. In small saucepan, heat buttermilk and butter until very warm (120-130ºF.). Add warm liquid and egg to flour mixture; beat at medium speed for 3 minutes. By hand, stir in remaining flour; mix well. Stir in remaining cheese. Spoon batter into cheese-coated dish. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80-85ºF.) until light and doubled in size, 45-60 minutes. Heat oven to 350ºF. Uncover dough. Bake 30-40 minutes or until golden brown and loaf sounds hollow when lightly tapped. Cool 30 minutes; invert bread onto serving platter. (Bread will release from casserole in 45-60 seconds.) Remove casserole; cool 15 minutes before slicing. If desired, serve warm with butter.
Note: To substitute for buttermilk, use 4 tsp. vinegar or lemon juice plus milk to make 1-1/4 cups.
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Cheese and Spinach Muffins
2/3 cup milk
1 Tbsp. vegetable oil
1 egg
2 cups Bisquick
1/2 cup coarsely chopped fresh spinach
1/2 cup (2 oz.) shredded Swiss cheese
1/4 cup grated Parmesan cheese
2 Tbsp. chopped green onions, with tops
Heat oven to 400ºF. Grease bottoms only of 12 medium muffin cups. Beat milk, oil and egg in medium bowl until blended. Stir in remaining ingredients just until moistened. Fill muffin cups 2/3 full. Bake 15 minutes or until golden brown; cool slightly and remove from pan. Serve warm. Makes 1 dozen.
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Cheese Biscuits
2 cups self-rising flour
1/4 cup shortening
4 oz. (1 cup) finely shredded sharp cheddar cheese
1/2 tsp. dry mustard
1/8 tsp. ground red pepper
3/4 cup milk
Heat oven to 450ºF. Lightly grease cookie sheet. Place flour in large bowl. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in cheese, dry mustard and ground red pepper. Add milk. Stir with fork until soft dough forms and mixture begins to pull away from sides of bowl. On lightly floured surface, knead 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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Cheese-Filled Parmesan Biscuit Loaves
from "Pillsbury Best of the Bake-Off Cookbook"
Eileen M. Watson, Oviedo, FL, 1996
3/4 cup grated Parmesan cheese
1/3 cup finely chopped walnuts
2 oz. cream cheese, softened
1-1/2 Tbsp. finely chopped fresh basil
1 garlic clove, minced
one 1 lb. 0.3-oz. can large refrigerated buttermilk biscuits
1/4 cup butter or margarine, melted
Heat oven to 350ºF. Lightly grease two 9x5” or 8x4” loaf pans. In small bowl, combine Parmesan and walnuts; mix well. In another small bowl, combine cream cheese, basil and garlic; mix well. Separate dough into 8 biscuits. Spoon 1 tsp. cream cheese mixture on half of each biscuit. Fold biscuit over cream cheese; press edges to seal. Dip each biscuit in melted butter; coat with cheese-walnut mixture. Arrange four biscuits, seam side down, in each greased pan. Drizzle any remaining butter over biscuits; sprinkle with any remaining cheese mixture. Bake 25-35 minutes or until golden brown. Immediately remove from pan. Serve warm. Store in refrigerator.
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Cheese-Garlic Biscuits
2 cups Bisquick
2/3 cup milk
1/2 cup (2 oz.) shredded Cheddar cheese
2 Tbsp. butter, melted
1/8 tsp. tsp. garlic powder
Heat oven to 450ºF. Stir Bisquick, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix butter and garlic powder; brush over warm biscuits. Makes 9.
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Cheese Muffins
2 Tbsp. minced chives
2 Tbsp. vegetable oil
1 egg
1-1/4 cups buttermilk
1/2 cup Swiss cheese, grated
3/4 tsp. dill weed
2 cups rolled oats
1/2 cup whole wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
Preheat oven to 375ºF. Beat egg, oil and chives together. Stir in buttermilk, cheese and dill weed. Blend oats in blender to make 1-1/2 cups of floury meal. Sift other dry ingredients together and stir in oatmeal. Add dry ingredients to the cheese mixture. Spoon into prepared muffin tins. Bake 15 minutes or until muffins are a pale, creamy color on top.
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Cheesy Bread
from Marco's Pizza
1-1/2 pounds pizza dough
2 Tablespoons butter, melted
1 tsp. garlic powder
1/4 cup parmesan cheese, freshly grated
Roll pizza dough out onto a jelly roll pan. Mix garlic powder w/ the melted butter and brush all over the surface of the dough. Sprinkle top evenly w/ the grated cheese. Bake at 350ºF. for 20 minutes Cool 10 minutes Cut in half down the center of the pan widthwise. Cut into six strips lengthwise on each half. Serve w/ ranch dressing for dipping.
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Cheesy Garlic Biscuits
from Vanessa
2 cups Bisquick mix
2/3 cup milk
2 tbsp. margarine or butter, melted
1/2 cup Mild cheddar cheese, shredded
1/4 tsp. garlic powder
1/2 tsp. parsley
Stir baking mix, milk and cheese until soft dough forms. Bake on ungreased cookie sheet at 450º F for 8 to 10 minutes or until golden brown. Heat butter, garlic and parsley. After biscuits are done, brush top of biscuits with butter mixture.
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Cheesy Popover Ring
1 cup water
1/2 cup butter
1 t salt
1/8 tsp. pepper
1 cup flour
4 eggs
1 cup cheese, cheddar, finely diced
Bring water, butter, salt, and pepper to a boil in a saucepan. Add flour quickly, all at once, beating with a wooden spoon until mixture forms a ball that leaves sides of pan. Remove from heat. Add eggs to flour mixture, one at a time, beating well after each addition (mixture will separate as each egg is added to it). Set aside 2 tablespoons diced cheddar cheese; stir remaining cheese into flour mixture. Drop dough by rounded tablespoonfuls (about 11) onto a greased baking sheet to form an 8" ring, leaving a 2-1/2 to 3" diameter hole in center. Sprinkle reserved cheese over top. Bake at 425ºF. for 50 to 55 minutes or until puffy and golden brown. Serve hot.
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Cherry-Almond Coffee Cake
1 cup sour cream
1/4 cup water
3 eggs
18-1/4 oz. white cake mix
21 oz. can cherry pie filling
1/4 cup sliced almonds
1-1/2 cups powdered sugar
2 Tbsp. milk
1 dash vegetable oil
Preheat oven to 350ºF. Generously grease and flour one 15 1/2x 10 1/2" jelly roll pan. Mix sour cream, water and eggs. Stir in cake mix until moistened. You will notice the batter will be lumpy. Spread into pan. Drop pie filling by large spoonfuls onto batter. Bake 25 minutes or until cake tests done. Sprinkle cake with almonds and drizzle with glaze. To Make Glaze: Mix powdered sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over still warm cake.
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Cherry Amaretto Muffins
1/2 cup chopped pitted cherries
1/4 cup Amaretto
2 eggs
2 Tbsp. vegetable oil
3 Tbsp. honey
1/4 tsp. almond extract
3/4 cup apple or orange juice
2 Tbsp. Amaretto
1-1/2 cups sifted whole wheat pastry flour
2 Tbsp. wheat germ
2 Tbsp. oat bran
2 Tbsp. lecithin granules
1 tsp. baking powder
1 tsp. baking soda
1/2 cup chopped almonds
In small bowl, combine cherries and Amaretto; set aside. In mixing bowl or food processor, blend eggs, oil, honey, almond extract, fruit juice and 2 Tbsp. of additional Amaretto. Stir in cherry mixture. In another bowl, combine pastry flour, wheat germ, oat bran, lecithin granules, baking powder and baking soda. Preheat oven to 400ºF. Prepare muffin tins. Add dry ingredients to cherry mixture and blend just enough to moisten pastry flour mixture. Stir in chopped almonds. Bake 15-20 minutes or until done.
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Cherry Cheese Coffee Cake
from Stephanie
Coffee Cake and Filling:
two 8 oz. tubes refrigerated crescent rolls
8 oz. cream cheese, softened
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla extract
21 oz. cherry pie filling
Glaze:
1/2 cup powdered sugar
2-3 tsp. milk
Preheat oven to 350ºF. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On 15" round baking stone, arrange 12 triangles in a circle with wide ends toward the outside edge and points toward the center. Roll dough to 14" circle, pressing seams together to seal a leaving a 3" hole in the center. For filling, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth. Spread cream cheese mixture over dough to within 1/2" of edges; top with pie filling. Cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke-like fashion over filling. Press ends together to seal at center and outer edges. Bake 25-30 minutes for until golden brown; cool slightly. For glaze. Mix powdered sugar and milk until smooth. Drizzle over coffee cake. Cut into 12 pieces and serve while warm.
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Cherry-Chocolate Chip Scones
2 cups Bisquick
1/3 cup finely chopped dried cherries
1/3 cup miniature semisweet chocolate chips
3 Tbsp. sugar
1/3 cup whipping (heavy) cream
1 egg
about 1 Tbsp. milk
about 2 Tbsp. sugar
Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, cherries, chocolate chips, 3 Tbsp. sugar, the whipping cream and egg until soft dough forms. Place dough on surface sprinkled with Bisquick; roll to coat. Shape into a ball; knead 10 times. Pat dough into 8” circle on cookie sheet. Brush with milk; sprinkle with remaining sugar. Cut into 8 wedges but do not separate. Bake 12-15 minutes or until golden brown. Carefully separate wedges. Serve warm.
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Cherry Nut Muffins
2 eggs
2 cups white sugar
6 Tbsp. butter, softened
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1-1/2 cups canned sweet cherries, drained
1-1/2 cups chopped pecans
Preheat oven to 350ºF. In a medium mixing bowl, beat eggs and sugar together; add butter and beat well. In a separate bowl, sift together flour, baking powder and salt. Add the flour mixture to the egg mixture, alternating with milk. Fold in the cherries and pecans; stir just to combine. Scoop batter into prepared muffin pans and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cherry Oatmeal Muffins
from The Cherry Marketing Institute
1 cup old-fashioned or quick-cooking oats, uncooked
1 cup flour
1/2 cup firmly packed brown sugar
1-1/2 tsp. baking powder
1/4 tsp. ground nutmeg, freshly ground
3/4 cup buttermilk
1 egg, slightly beaten
1/4 cup vegetable oil
1-1/2 tsp. almond extract
1 cup frozen tart cherries, coarsely chopped*
Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing bowl; mix well. Combine buttermilk, egg, oil and almond extract in a small bowl. Pour buttermilk mixture into oats mixture; stir just to moisten ingredients. Quickly stir in cherries (it is not necessary to thaw cherries before chopping and adding to batter). Spray muffin pan with nonstick spray. Fill muffin cups two-thirds full. Bake in a preheated 400ºF oven for 15 to 20 minutes. Makes 1 dozen.
Lynda’s Notes: *1 cup canned tart cherries, drained and coarsely chopped, may be substituted for 1 cup frozen tart cherries.
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Cherry Vanilla Chip Muffins
1 banana, peeled and mashed
1/2 cup egg substitute
3/4 cup vanilla soy milk
2 Tbsp. vegetable oil
1/2 cup applesauce
2 cups white rice flour
1 Tbsp. sucanat
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup dried cherries
1/2 cup vanilla baking chips
Preheat oven to 400ºF. Lightly grease or line a 12-cup muffin tin with paper liners. In a large bowl blend the banana, egg substitute, soy milk, oil and applesauce together. Stir in the rice flour, sucanat, baking powder and salt. Mix until just moistened then stir in the dried cherries and vanilla chips. Pour batter into the prepared muffin tin, filling each cup 2/3 full. Bake 30 minutes. Makes 1 dozen.
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Cherry Yogurt Muffins
from "Mad About Muffins"
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon almond extract
2 cups flour, sifted
1 cup plain yogurt
12 ounces cherry pie filling
1/2 cup pecan halves
Heat oven to 350ºF. In a large bowl, beat butter with a mixer until creamy; beat in sugar until the mixture is pale and fluffy. Beat in the eggs, one at a time. Mix in the baking powder, baking soda, and almond extract. Fold in half of the flour with a spatula; then add the yogurt and the remaining flour. Line muffin tins with paper baking cups. Spoon one heaping tablespoon of batter into each cup and smooth the batter to distribute it evenly. Add 1 teaspoon of cherry pie filling to each cup. Cover the filling with another heaping tablespoon of batter. Break pecan halves and sprinkle on top of the batter. Bake 25 minutes or until the muffins are lightly browned.
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Chili Cornmeal Muffins
1/2 cup (1 stick) unsalted butter
1 cup frozen corn kernels, thawed
4 tsp. chili powder
1 cup buttermilk
2 large eggs
1 cup yellow cornmeal
1 cup all purpose flour
3 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
Preheat oven to 400ºF. Butter twelve 1/3-cup metal muffin cups. Melt butter in heavy medium skillet over medium heat. Add corn and chili powder. Sauté 3 minutes. Transfer to medium bowl. Mix in buttermilk, then eggs. Cool completely. Whisk cornmeal, flour, sugar, baking powder, salt and baking soda in large bowl to blend. Add buttermilk mixture; stir just until blended. Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Transfer muffins to rack. Cool slightly. (can be made 2 weeks ahead. Cool completely. Wrap in foil, seal in plastic bag and freeze. Rewarm muffins wrapped in foil in 350ºF. oven until heated through, about 8 minutes.) Makes 12.
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Chinky's Bibingka
4 cups grated fresh cassava
3 cups coconut milk
3 Tbsp. melted butter
3 eggs
1-1/2 cups white sugar
1 tsp. salt
1 tsp. vanilla extract
1 tsp. lemon zest
1/4 cup shredded mozzarella cheese
2 cups coconut milk
14 oz. can sweetened condensed milk
2 Tbsp. all-purpose flour
1/2 cup shredded mozzarella cheese
2 egg yolks, beaten
Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind. Pour batter into a 9x5" loaf pan and bake at 350ºF. (175 C) for 30-35 minutes or until done. To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400ºF. for ten minutes or until golden brown.
Note: Cassava, also known as Manioc, tapioca or yucca, can be found in Phillipino or Latin American food stores. Usually sold frozen and grated.
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Chinky's Puto Bread
2-3/4 cups cake flour
1-1/4 cups white sugar
2 Tbsp. baking powder
1/2 cup evaporated milk
1 cup water
2 eggs
1 cup margarine, softened
Preheat oven to 375ºF. Mix together the cake flour, sugar and baking powder. Pour in the water and evaporated milk and stir well. Mix in the eggs and butter or margarine. Pour the mixture into molds or muffin pans. Find a baking pan that your muffin pan will comfortable fit in. Pull the oven rack out a little (perhaps 1/4 out of the oven) and place the baking pan (with the muffin pan inside it) on the rack. Very carefully pour about 4 cups of hot tap water into the baking pan which holds the muffin pan. Then very slowly and carefully slide the rack completely into the oven. Bake about 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Be very careful not to burn your hands with hot water or steam when you remove the muffins from the oven. Top with grated cheese.
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Chocolate Caramel Cream Puffs
from Jo Ann
Puff:
1 cup water
1/2 cup butter
1 cup flour
4 eggs
Filling:
8 oz. cream cheese, softened
3-1/2 cups cold milk
2 pkgs. instant choc. pudding mix (3.9 oz.)
Topping:
1 carton frozen whipped topping (8 oz.)
1/4 cup milk chocolate ice cream topping
1/4 cup caramel ice cream topping
In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once and stir until smooth ball forms. Remove from heat and let stand for 5 minutes. Add the eggs one at a time, beating well after each addition, beat until smooth. Spread into greased 13x9 baking dish. Bake at 400ºF for 30-35 minutes or until puffed and golden brown. Cool completely.
Filling: Beat cream cheese, milk and pudding mix until smooth. Spread over puff, refrigerate for 20 minutes.
Topping: Spread with whipped topping. Drizzle with chocolate and caramel toppings.
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Chocolate Chip Coffee Cake
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1 cup semisweet chocolate chips
1/2 cup white sugar
1 tsp. ground cinnamon
Preheat oven to 350ºF. Grease and flour a 9x13" pan. In a medium bowl, stir together the flour, baking powder and soda. Set aside. In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well. Add the flour mixture and combine. Batter will be thick. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside. Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture. Bake 25-30 minutes or until a toothpick inserted near the center comes out clean.
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Chocolate Chip Cream Cheese Muffins
8 oz. cream cheese, softened
1/4 cup butter, softened
1 egg, room temperature
1/2 cup cream
1/2 tsp. vanilla extract
2 cups flour
1/2 cup white sugar
3 tsp. baking powder
1/2 tsp. salt
1/3 cup semi-sweet chocolate chips
Preheat oven to 400ºF. Lightly grease 12 muffin cups or use paper liners. Beat cream cheese and butter together until fluffy. Beat in egg, cream and vanilla. Combine the flour, sugar, baking powder and salt. Stir flour mixture into cream cheese mixture until flour is moistened. Fold in chocolate chips. Spoon batter into prepared muffin cups filling them 3/4 full. Bake until tops are golden, about 20 minutes.
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Chocolate Chip Muffins
1/2 cup butter
1/4 cup granulated sugar
2 Tbsp. brown sugar
2 eggs
1-1/2 cups flour
1 tsp. baking powder
1/2 cup milk
1 cup semisweet chocolate chips
Preheat oven to 375ºF. Grease 10 muffin cups or use paper liners. With electric mixer, cream butter until soft. Add sugars and beat until light and fluffy. Beat in eggs, one at a time. Sift flour and baking powder twice. Fold into butte mixture, alternating with milk. Divide have the mixture between muffin cups. Sprinkle several chocolate chips on top, then cover with spoonful of batter. Bake about 25 minutes, until lightly colored. Allow to stand 5 minutes before transferring to wire rack to cool. Makes 10.
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Chocolate Chip Muffins #2
from "Pillsbury Complete Book of Baking"
2 cups all purpose flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup oil
1 beaten egg
3/4 cup miniature chocolate chips
Heat oven to 400ºF. Grease bottoms of 12 muffin cups and line with paper baking cups. In medium bowl, combine flour, sugar, baking powder and salt ; mix well. In small bowl combine milk, oil, and eggs, blend well. Add to dry ingredients all at once, stir just until dry ingredients are moistened. Ad chocolate chips and fold in. Fill muffin cups 2/3 full. Batter will be lumpy. Sprinkle top of muffins before baking with a mixture of 3 Tbsp. sugar and 2 Tbsp. brown sugar. Bake 20 to 25 minutes or till toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Makes 12 muffins
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Chocolate Chip Muffins #3
2 cups all-purpose flour
1/3 cup light-brown sugar, packed
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
1/2 cup butter, melted and cooled
2 eggs, lightly beaten
1 tsp. vanilla
11.5 oz jumbo or regular milk chocolate chips
1/2 cup walnuts or pecans, chopped
Preheat oven to 400º. Grease twelve muffin cups. In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts. Spoon batter into prepared muffin cups; bake 15-20 minutes, or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling. Serve warm or completely cool. These muffins freeze well.
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Chocolate Chip Muffins #4
1 cup all-purpose flour
1-1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 cup brown sugar
1/3 cup applesauce
1 egg white
1/2 tsp. vanilla extract
2/3 cup milk
1 Tbsp. all-purpose flour
1/4 cup semisweet chocolate chips
1/3 cup chopped walnuts
Preheat oven to 375ºF. Grease 8 muffin cups or line with paper muffin liners. Stir together 1 cup flour, baking soda, salt and cinnamon. In a separate bowl, cream together brown sugar and applesauce. Beat in egg white and vanilla. Stir flour into egg mixture alternately with milk. Mix in an additional 1 Tbsp. of flour. Fold in chocolate chips and walnuts. Spoon batter into prepared muffin cups so that cups are half full. Bake in preheated oven for 13 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes 8.
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Chocolate Chip Orange Zucchini Bread
3 eggs
2 cups white sugar
1 cup vegetable oil
2 tsp. vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 Tbsp. orange zest
3 cups all-purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
Sift together flour, baking powder, soda, salt, and spices. In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9x5" loaf pans. Bake at 350ºF for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.
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Chocolate-Chipped Vanilla Scones
Chocolate Butter or Chocolate-Vanilla Cream, below
1-3/4 cups flour
1/3 cup powdered sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup cold butter, cut into 12 pieces
1/2 cup semisweet chocolate chips
2/3 cup + 1 tsp. whipping cream, room temperature
1 Tbsp. + 1/4 tsp. vanilla
1 tsp. vanilla sugar, below, or plain granulated sugar
Prepare Chocolate Butter or Chocolate-Vanilla Cream, if using. Grease large baking sheet; set aside. Preheat oven to 400ºF. In large bowl, combine flour, sugar, baking powder and salt. Use a pastry cutter or two knives to cut in butter until mixture resembles very coarse crumbs. Stir in chocolate chips. Combine 2/3 cup of the cream and 1 Tbsp. vanilla; add to flour mixture, stirring only until dry ingredients are moistened. Turn dough out onto a generously floured work surface. Gently press dough together and pat into circle about 3/4” thick and 7 1/2” in diameter. In small bowl, combine remaining 1 tsp. cream and 1/4 tsp. vanilla. Brush cream mixture over top of dough; sprinkle with Vanilla Sugar. Use a sharp knife to cut dough circle into 8 wedges. Place wedges, 2” apart, on prepared baking sheet. Bake about 15 minutes, or until golden brown. Serve hot with Chocolate Butter or Chocolate-Vanilla Cream, if desired.
Chocolate Butter: In medium bowl, beat together 1/2 cup softened butter, 2 oz. melted and cooled semisweet chocolate and 2-4 Tbsp. powdered sugar, to taste. Add 1 tsp. vanilla, stirring to incorporate. cover and refrigerate. Let stand at room temperature 20-30 minutes before serving. Makes about 3/4 cup.
Chocolate-Vanilla Cream: In medium bowl, beat 3 oz. softened cream cheese, 5 Tbsp. softened butter, 1-2 Tbsp. powdered sugar and 1 tsp. vanilla until smooth. Add 1-3 Tbsp. milk to create a smooth, light spread. Fold in 1/4 cup grated semisweet chocoalte. Cover and refrigerate. Let stand at room temperature 20-30 minutes before serving.
Vanilla Sugar: In airtight container, combine 1 pound sugar (about 2-1/4 cups granulated or 3-3/4 cups powdered) and 2 vanilla beans, pushing beans well down into the sugar. Seal tightly; let stand 1-2 weeks, giving container a shake 2-3 times during that period. Beans will flavor repeated batches of sugar; replenish sugar as you use it. Replace vanilla beans (or simply add new beans) every 4-6 months.
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Chocolate Chip Scones
2 cups all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup white sugar
3 Tbsp. applesauce
2 Tbsp. water
1/2 cup milk
1 cup chocolate chips
Preheat oven to 400ºF. Lightly grease two baking sheets. In a large bowl, combine flour, cream of tartar, baking soda, salt and sugar. Add the applesauce, water and milk; mix well. Fold in chocolate chips. Drop large rounded spoonfuls of batter onto prepared baking sheets. Bake 15 minutes. Let cool before serving. Makes 1 dozen.
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Chocolate Chip Streusel Coffee Cake
Topping:
1/2 cup packed brown sugar
1/2 cup flour
1/4 cup butter or margarine
1/4 cup chopped walnuts, optional
1 cup mini semi-sweet chocolate pieces
Coffeecake:
8 oz. cream cheese or neufchatel cheese
1-1/2 cup granulated sugar
3/4 cup butter or margarine
3 eggs, beaten
3/4 tsp. vanilla
2-1/2 cup flour
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup milk
Combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and chocolate pieces. Combine softened cream cheese, granulated sugar and butter. Mix until well blended on medium speed of electric mixer; blend in eggs and vanilla. Combine dry ingredients; add alternately with milk, mixing well after each addition. Stir in chocolate chips. Pour into greased and floured 13" x 9" baking pan. Sprinkle with crumb topping. Bake in preheated 350ºF oven for 50 minutes or until wooden pick inserted into center comes out clean. Cool. Store in refrigerator.
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Chocolate Chocolate Chip Muffins
six 1-ounce squares semisweet chocolate
1/3 cup unsalted butter
3/4 cup buttermilk
1/2 cup white sugar
1 egg
1-1/2 tsp. vanilla extract
1-2/3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup mini semi-sweet chocolate chips
Preheat the oven to 400ºF. Line 12 muffin cups with papers. In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes. Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well. In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups. Bake 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.
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Chocolate Chunk Pistachio Muffins
from "Pillsbury Best of the Bake-Off Cookbook"
Sally Vog, Springfield, OR, 1990
2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
6 oz. sweet cooking chocolate, coarsely chopped
1/2 cup coarsely chopped pistachios
1 cup milk
1/2 cup butter, melted
1 tsp. grated lemon peel
1 tsp. vanilla
1 egg, slightly beaten
1/3 cup seedless raspberry jam
Heat oven to 375ºF. Line 10 jumbo muffin cups with paper baking cups or grease bottoms only. In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt; mix well. Reserve 1/3 cup of the largest pieces of chopped chocolate; reserve 2 Tbsp. of the pistachios. Stir remaining chopped chocolate and pistachios into dry ingredients. In small bowl, combine milk, butter, lemon peel, vanilla and eggs; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Fill each muffin cup with 2 heaping tablespoons of batter. Spoon rounded teaspoon of jam into center of batter in each cup. Spoon about 1 heaping tablespoon of remaining batter over jam in each cup. Top each with reserved chopped chocolate and pistachios. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.
Note: For regular-sized muffins, line 20 muffin cups with paper baking cups or grease bottoms only. Fill each with 1 Tbsp. batter. Place rounded 1/2 tsp. jam in center of batter in each cup. Spoon remaining batter evenly over each filled cup, covering jam. Top each with reserved chopped chocolate and pistachios. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.
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Chocolate Coconut Muffins
recipe by Lynda
2 cups flour
1/2 cup sugar
3 tablespoons European-style cocoa
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 egg
1/3 cup oil
1-1/4 cups coconut flakes, divided
1/4 cup sweetened condensed milk
1/4 teaspoon almond extract
1/4 tsp coconut extract, optional
In a bowl, combine flour, sugar, cocoa, baking powder and salt. Combine milk, egg and oil; mix well. Stir into dry ingredients just until moistened. Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups. Combine 1 cup Coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut. Bake at 400 F for 20-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Per Serving (excluding unknown items): 242 Calories; 10g Fat (381/2% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 343mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
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Chocolate Eggnog Bread
recipe by Lynda
2 eggs
1 cup sugar
1 cup eggnog
1/2 cup melted butter
2 tsp. rum extract
1 tsp. pure vanilla extract
2-1/4 cup flour
2 tsp. baking powder
1/4 tsp. freshly grated nutmeg
1/2 cup chocolate chips
Preheat oven to 350ºF. Beat eggs, sugar, eggnog, melted butter, rum extract and vanilla extract. After blending well, add flour, baking powder, nutmeg and chocolate chips. Stir just until moistened. Grease and flour a loaf pan with cocoa powder. Pour batter into prepared loaf pan. Bake for 45-50 minutes or until toothpick comes out clean. Cool for 10 minutes.
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Chocolate-Filled Muffins
2 cups all-purpose flour
3/4 cup white sugar
1/4 cup unsweetened cocoa powder
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 egg
1 cup milk
1/3 cup vegetable oil
1/4 cup instant powdered milk
2 Tbsp. hot water
1 tsp. butter
1/4 tsp. almond extract
1 cup flaked coconut
Preheat oven to 400ºF. Lightly grease 12 muffin cups. In large bowl, whisk together flour, sugar, cocoa, baking powder, salt, and cinnamon. In a small bowl, beat egg slightly. Stir in milk and oil. Make a well in the center of the flour mixture. Pour the egg mixture into the well, and stir to moisten. Pour batter into prepared muffin cups until 3/4 full. In a small bowl, mix milk powder with hot water. Stir vigorously to blend well. Mix in butter and almond flavoring. Stir in coconut. Form into as many balls as muffins. Push into top center of each muffin. Bake in preheated oven for 20 to 25 minutes. Makes 1 dozen.
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Chocolate Mini-Puffs
from Pepperidge Farm
half of a 17.3-ounce package Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
3 tablespoons sugar, divided
1 cup heavy cream
1/3 cup cocoa
Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400ºF. Unfold pastry on a lightly floured surface. Roll to make a 14 × 9" rectangle. Using a 2" biscuit cutter, cut into 24 rounds. Prick rounds with fork tines. Brush with water; sprinkle lightly with sugar, using a total of 1-1/2 teaspoons. Place pastries on an ungreased baking sheet, about 2" apart. Bake 10 minutes or until puffed and golden. Meanwhile, in a small bowl with electric mixer on high, beat cream, cocoa and the remaining 2-1/2 tablespoons sugar until stiff peaks form, about 3 minutes. Split each round in half. For each mini-puff, spoon about 2 teaspoons of chocolate mixture on bottom half; top with remaining pastry half and 1 teaspoon of chocolate mixture; repeat with remaining rounds. Decorate with chocolate curls or chocolate sprinkles and a dusting of cocoa, if desired. Makes 24 mini puffs.
Per Serving (excluding unknown items): 99 Calories; 8g Fat (67.7% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 29mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1-1/2 Fat; 0 Other Carbohydrates.
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Chocolate Muffins
from Laura
1-1/2 cups flour
1 cup sugar
3/4 cup cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1 cup applesauce
1 egg
1/4 cup vegetable oil
1/4 tsp. almond extract
1/2 cup white chocolate chips
In a bowl, sift all the dry ingredients. In another bowl, mix all the wet ingredients stirring until combined. Add to the flour mixture and stir till moistened. Add the chocolate chips. Batter will be thick. Pour the batter into greased muffin tins. Bake at 350ºF. for 20 minutes. Makes 12.
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Chocolate Orange Muffins
2 medium oranges, scrubbed
3 oz. bittersweet chocolate
1 cup sugar
1/2 cup butter, softened
2 eggs
1/3 cup orange juice
1/2 cup plain yogurt
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
Grate orange peel; set aside. Chop chocolate into small pieces; set aside. In bowl, beat sugar and butter together. Add eggs, orange peel, orange juice and yogurt; mix well. In small bowl, combine flour, baking powder and baking soda. Add to liquid ingredients. Stir in chocolate pieces. Bake at 375ºF for 20-25 minutes.
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Chocolate Raisin Oatmeal Muffins
1-1/2 cups all-purpose flour
1 Tbsp. baking powder
2 Tbsp. unsweetened cocoa powder
1 cup rolled oats
1/2 cup white sugar
1/4 tsp. salt
1 cup raisins
1 cup milk
1 egg
1/4 cup vegetable oil
Preheat oven to 400ºF. Grease a muffin pan or line with paper muffin liners. Sift together flour, baking powder and cocoa powder, set aside. In a large bowl, stir together the rolled oats, sugar and salt. Mix in the sifted ingredients and raisins. Add the milk, egg, and oil, mix until just blended. The batter will be lumpy. Spoon batter into the prepared muffin cups. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from muffin cups to cool on a wire rack. Serve warm. Makes 10.
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Chocolate Streusel Pecan Muffins
from Nestles
Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp. ground cinnamon
2 Tbsp. butter, melted
1/4 cup chopped pecans
Muffins:
11-1/2 oz. milk chocolate chips, divided
1/3 cup milk
3 Tbsp. butter
1 cup all-purpose flour
2 Tbsp. granulated sugar
2 tsp. baking powder
1/4 tsp. ground cinnamon
3/4 cup chopped pecans
1 large egg
1/2 tsp. vanilla extract
For topping, combine flour, brown sugar, cinnamon and butter in small bowl with fork until mixture resembles coarse crumbs. Stir in pecans. For muffins: Preheat oven to 375ºF. Grease or paper-line 12 muffin cups. Combine 1 cup chips, milk and butter over hot (not boiling) water. Stir until chips are melted and mixture is smooth. Combine flour, sugar, baking powder, cinnamon, pecans and remaining chips in large bowl. Combine egg, vanilla extract and melted morsel mixture in small bowl; stir into flour mixture just until moistened. Spoon into prepared muffin cups, filling 2/3 full. Sprinkle with Topping. Bake for 20 to 25 minutes. Cool in pan for 5 minutes; remove to wire rack to cool completely. Makes 1 dozen.
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Chocolate Zucchini Muffins
3 eggs
2 cups white sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1-1/2 tsp. vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground cardamom
Preheat oven to 350ºF. Lightly grease or line two 12 cup muffin tins with paper liners. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered. Makes 2 dozen.
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Quick Breads, Biscuits & Muffins, page 1
Absolute Mexican Cornbread -
Apple Scones |
Quick Breads, Biscuits & Muffins, page 2
Apple Sour Cream Streusel Cake -
Basic Scones |
Quick Breads, Biscuits & Muffins, page 3
Basil Pesto Focaccia -
Blueberry Streusel Coffee Cake |
Quick Breads, Biscuits & Muffins, page 4
Blueberry Streusel Muffins -
Cheddar Cornbread |
Quick Breads, Biscuits & Muffins, page 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
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