Chunky Pecan Muffins
from "Mad About Muffins"
1-3/4 cups pecans, coarsely broken
1-1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/8 tsp allspice
1/2 cup firmly packed light brown sugar
1/2 cup melted butter
1/3 cup milk
1/4 cup maple syrup
1 egg
1 tsp vanilla extract
Topping:
1/4 cup pecans, coarsely broken
2 tbsp light brown sugar
Heat oven to 375ºF. Toast the pecans in the oven for 10 minutes. In a large bowl, sift together the flour, baking powder, salt and allspice. Stir in 1-3/4 cup of the toasted pecans. In a medium bowl, whisk together 1/2 cup brown sugar, butter, milk, maple syrup, egg and vanilla extract. Make a well in the center of the dry ingredients and add the butter mixture. Stir just until blended. Fill greased muffin tins. Sprinkle with a topping made by mixing together two tablespoons brown sugar and the remainder of the toasted pecans. Bake for 20 minutes or until a tester inserted into a muffin comes out clean. Serve warm.
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Cinnabon Clones
2 cups Bisquick
1 cup milk
1/4 cup butter, softened
1/4 cup cinnamon-sugar, or to taste
Combine Bisquick and milk to make dough. Dust rolling surface with Bisquick. Knead dough several times. Roll out to about 1/4" thick in a rectangular shape. Spread with butter, then sprinkle with cinnamon-sugar. Roll up like a jelly roll and slice into 2-1/2" slices. Put into greased muffin pans and bake at 375ºF. for about 12 minutes. Top with a drizzle of powdered sugar glaze.
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Cinnamon Applesauce Muffins
1 cup flour
3 tsp. baking powder
3/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
3/4 cup rolled oats
1/4 cup brown sugar
1 egg
1/4 cup vegetable oil
1/3 cup milk
2/3 cup applesauce
In large bowl, mix dry ingredients together with fork. In separate bowl, beat egg; then add oil and milk. Stir in applesauce. Add wet mixture into dry ingredients, mixing only until moistened. Spoon into greased muffin tins. Bake at 375ºF. for 20 minutes.
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Cinnamon Biscuit Fans
1/3 cup firm butter
2 cups flour
2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
about 3/4 cup milk
3 Tbsp. butter, softened
3 Tbsp. sugar
1 tsp. ground cinnamon
Glaze, below
Heat oven to 425ºF. Grease 8 medium muffin cups. With pastry blender, cut 1/3 cup butter into flour, 2 Tbsp. sugar, the baking powder and salt in large bowl, until mixture resembles fine crumbs. Stir in just enough milk so dough leaves sides of bowl and forms a ball. Turn onto lightly floured surface. Knead lightly 10 times. Roll into 12x10" rectangle. Spread with 3 Tbsp. butte. Mix 3 Tbsp. sugar and the cinnamon; sprinkle over buttered dough. Cut crosswise into 6 strips, 10x2" Stack strips. Cut crosswise into 8 pieces. Place cut sides up in muffin cups. Bake 16-18 minutes or until golden brown. Remove from pan immediately. Drizzle Glaze over warm biscuits; serve warm. Makes 8.
Glaze: Mix 1/2 cup powdered sugar and 2-2-1/2 tsp. milk until smooth and thin enough to drizzle.
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Cinnamon Biscuits
from Bisquick
1-1/4 cups Reduced Fat Bisquickฎ
1 cup whole wheat baking mix
2/3 cup buttermilk
2 cups cinnamon chips
1 cup cinnamon coated raisins
3 Tbsp. melted butter
1/2 cup confectioners' sugar
1 Tbsp. melted butter
1 Tbsp. water
Preheat oven to 425ºF. In a food processor, process cinnamon chips until coarsely ground. Remove 1/2 of the chips, and continue to process the remaining chips until finely ground. In a large bowl, whisk together baking mixes, 1 cup coarsely ground cinnamon chips, and raisins. Make a well in center, add buttermilk, and stir just until dough comes together. Turn dough out onto a lightly floured, flat surface. Knead gently for 1 minute. Flatten dough to a 8x10" rectangle. Brush with melted butter, and sprinkle with finely ground cinnamon chips. Starting from one long side, roll up the dough. Pinch seams and ends to seal. Slice roll crosswise into 8 equal slices, and arrange in a 9x13 ungreased baking pan. Bake 12 minutes, until lightly golden. In a separate bowl, stir confectioners' sugar, 1 Tbsp. melted butter, and water until smooth. Drizzle glaze over hot biscuits. Makes 8 servings.
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Cinnamon Bran Muffins
Cinnamon Bran Muffins
2-1/2 cups bran flakes cereal
2-1/2 cups all-purpose flour
1 cup brown sugar
2 Tbsp. baking powder
1-1/2 tsp. ground cinnamon
3 cups buttermilk
1/2 cup butter, melted
2 tsp. vanilla extract
10 oz. cinnamon chips
Preheat oven to 375ºF. Grease muffin cups or line with paper muffin liners. In a large bowl, combine bran flakes, flour, brown sugar, baking powder and cinnamon. Stir in buttermilk, butter, and vanilla. Fold in cinnamon chips. Spoon mixture into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes 2 dozen.
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Cinnamon Bread
2 cups all-purpose flour
1 cup white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1-1/2 tsp. ground cinnamon
1 tsp. salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 tsp. vanilla extract
2 Tbsp. white sugar
1 tsp. ground cinnamon
2 tsp. margarine
Preheat oven to 350ºF. Grease one 9x5" loaf pan. Measure flour, 1 cup sugar, baking powder, baking soda, 1-1/2 tsp. cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top. Combine 2 Tbsp. white sugar, 1 tsp. cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
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Cinnamon Buttermilk Biscuits
Biscuits:
2 cups self-rising flour
1/4 cup sugar
1 tsp. cinnamon
1/4 tsp. baking soda
1/3 cup shortening
1/2 cup dried currants or raisins
3/4-1 cup buttermilk
Frosting:
3/4 cup powdered sugar
2-3 tsp. milk
Heat oven to 450ºF. In large bowl, combine flour, sugar, cinnamon and baking soda. Mix well. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in currants. Stirring with fork, add enough buttermilk until soft dough forms and mixture begins to pull away from sides of bowl. On lightly floured surface, knead dough until no longer sticky. Roll out to 1/2" thick. Cut with floured 2-1/2" round cutter. Place with sides touching on ungreased cookie sheet. Bake 10-15 minutes or until light golden brown. Cool 5 minutes on wire rack. Meanwhile, in small bowl, combine powdered sugar and enough milk for desired frosting consistency. Frost warm biscuits. Serve warm. Makes 12.
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Cinnamon Butter Muffins
6 Tbsp. unsalted butter
6 Tbsp. shortening
1 cup sugar
2 eggs
1 tsp. salt
1/2 tsp. nutmeg
4 tsp. baking powder
1 cup milk
3 cup flour
Topping:
1/2 cup butter, melted
3/4 cup sugar mixed with 2 tsp. cinnamon
Cream butter, shortening, and sugar thoroughly. Beat in eggs, salt, nutmeg and baking powder. Stir in milk and flour alternately (about a third each time) and stir just until mixture is combined (overbeating will cause muffins to be tough). Fill twelve greased muffin cups full. Bake at 350ºF. for 20-25 minutes, or until tops are light tan. Remove from oven and let cool for a minute. Turn out of muffin pan. Dip each in the melted butter and roll in cinnamon sugar.
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Cinnamon-Carrot Bread
3/4 cup white sugar
1/4 cup packed brown sugar
3/4 cup sunflower seed oil
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
2 eggs
1 pinch salt
1 cup grated carrots
1/2 cup chopped pecans
1/2 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour a 9x5" loaf pan. In a large bowl, beat together the sugars and sunflower oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, pecans, and vanilla until well combined. Pour batter into prepared pan. Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.
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Cinnamon-Carrot Nut Bread
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Pat Habiger, Spearville, KS
2-1/2 cups carrots, shredded
1 cup pecans, finely chopped
2 cups unbleached flour
1-1/2 cups sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
3 eggs
1-1/2 cups vegetable oil
2 tsp. vanilla
In medium bowl, toss together carrots and pecans; set aside. In another bowl, stir together flour, sugar, baking powder, cinnamon and salt. Set aside. In large mixing bowl, beat eggs with electric mixer. Beat in oil and vanilla. Gradually beat in flour mixture, then carrot mixture. Turn into well-greased 10 tube pan. Bake at 325ºF. for 70 minutes or until toothpick inserted in center comes out clean. Cool completely. Serves 24.
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Cinnamon Chip Applesauce Coffee Cake
from Hershey's Kitchens
1 cup butter, softened
1 cup sugar
2 eggs
1/2 tsp. vanilla extract
3/4 cup applesauce
2-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1-2/3 cups cinnamon chips
1 cup chopped pecans
3/4 cup confectioner's sugar
2 Tbsp. water
Heat oven to 350ºF. Lightly grease 13x9 baking pan. Beat butter and sugar in large bowl on medium speed of mixer until well blended. Beat in eggs and vanilla. Mix in applesauce. Combine flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in cinnamon chips and pecans, if desired. Spread into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Makes one 9x13" pan (12 servings).
Easy Glaze: Stir together 3/4 cup powdered sugar and 1 to 2 Tbsp. warm water.
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Cinnamon Chip Buns
from Hershey's Kitchens
two 1-lb. loaves frozen white bread dough
10 ounce package cinnamon chips, divided
6 Tbsp. butter, melted
1 cup white sugar
Thaw dough as directed on package; let rise at room temperature, covered with plastic wrap, until about double its thawed size, about 3 hours. Heat oven to 350ºF. Grease 12-cup fluted tube pan. Set aside1/2 cup cinnamon chips. Working with 1 loaf at a time, use serrated knife to cut each loaf into 12 equal slices. Slightly flatten 1 slice; place 1 heaping tsp. chips in center. Gather dough around chips and pinch to seal, forming a ball; set aside. Prepare remaining slices. Dip each ball in butter; coat with sugar. Place balls in prepared pan, staggering to fit, sprinkling reserved chips between layers as balls are placed in pan and on top. Bake 45 to 50 minutes or until golden brown. Cool 10 minutes. Remove from pan to serving plate. Serve warm or at room temperature. Makes 2 dozen.
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Cinnamon Chip-Filled Crescents
from Hershey's Kitchens
two 8 oz. cans refrigerated quick crescent dinner rolls
2 Tbsp. butter, melted
10 oz. bag cinnamon chips, divided
Cinnamon Drizzle, below
Heat oven to 375ºF. Unroll dough; separate into 16 triangles. Spread melted butter on each triangle, Sprinkle 1 cup cinnamon chips evenly over rolls; gently press chips into dough. Roll from shortest side of triangle to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape. Bake 8 to 10 minutes or until golden brown. Drizzle with Cinnamon Drizzle. Serve warm.
Cinnamon Drizzle: Melt remaining 2/3 cup chips with 1-1/2 tsp. shortening. Makes 16 crescents.
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Cinnamon Chip Muffins
from Hershey's Kitchens
2 cups Bisquick
1/3 cup granulated sugar
2 Tbsp. vegetable oil
1 egg, slightly beaten
1 cup cinnamon chips
2/3 cup milk
Heat oven to 400º F. Grease or paper-line 12 muffin cups (2-1/2-inches in diameter). Stir together baking mix, sugar, vegetable oil, egg, cinnamon chips and milk in medium bowl just until moistened. Divide batter evenly into prepared muffin cups. Bake 15 to 18 minutes or just until browned. Cool slightly; remove from pan. Makes 12 muffins (12 servings).
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Cinnamon Coffee Cake
1 cup butter
2-3/4 cups white sugar
4 eggs
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups sour cream
1-1/2 cups chopped walnuts
2 Tbsp. ground cinnamon
2 tsp. vanilla extract
4 cups all-purpose flour
Preheat oven to 350ºF. Lightly grease one 10" tube pan. In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg. Combine flour with baking powder and baking soda. Add alternately with sour cream to egg mixture, beating just enough after each addition to keep batter smooth. Combine walnuts, cinnamon, and remaining 3/4 cup of sugar. Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times. Bake 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.
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Cinnamon Coffee Cake #2
18-1/2 oz. pkg. yellow cake mix
3-1/2 oz. pkg. instant vanilla pudding mix
3-1/2 oz. pkg. instant butterscotch pudding mix
4 eggs
1 cup water
1 cup vegetable oil
1 cup packed brown sugar
1 Tbsp. ground cinnamon
1 cup chopped walnuts
Preheat oven to 350ºF. Grease a 9x13" baking pan, or a 10" Bundt cake pan. In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture. Bake for 20 minutes in the preheated oven, then turn the oven down to 325ºF and bake for an additional 35 to 40 minutes.
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Cinnamon Coffee Cake #3
1 cup buttermilk
1 cup flour
1 cup lightly packed brown sugar
2 tsp. baking powder
1 egg
2 Tbsp. oil
1 t vanilla
1 t baking soda
1/2 cup whole wheat flour
Measure buttermilk, soda in liquid measuring cup, set aside. In large mixing bowl measure flours, sugar and baking powder. Blend. Add egg, oil, vanilla and buttermilk mixture. Stir to blend.
Topping:
1/2 cup lightly packed brown sugar
1 tbsp. cinnamon
1 tbsp. butter
Spread half of batter in 9x9 greased pan and sprinkle with 1/3 of topping and cover with rest of batter. Sprinkle rest of batter on top. Bake at 350ºF. for 45 minutes. Cool on wire rack.
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Cinnamon Flop
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Donna Dye, Ray, OH
1 cup sugar
2 cups flour
2 tsp. baking powder
1 Tbsp. butter, melted
1 cup milk
brown sugar
cinnamon
butter
Sift sugar, flour and baking powder together. Add butter and milk; stir until well blended. Divide mixture between two well-oiled 9 pie or cake pans. Sprinkle dough with desired amounts of brown sugar and cinnamon, and add pats of butter. Bake at 350ºF. for 30 minutes.
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Cinnamon Griddle Scones
from "The Main Corpse," by Diane Mott Davidson
1 cup flour
1/2 tsp. cream of tartar
1/4 tsp. salt
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. cinnamon
2 Tbsp. dry buttermilk solids (available in cardboard tubs in the baking section of most grocery stores)
1/2 cup water
2 Tbsp. solid shortening
Preheat griddle over medium-high heat. Stir together flour, cream of tartar, salt, sugar, baking soda, cinnamon and buttermilk solids. Add water; stir until well combined. Turn batter out onto well-floured surface, knead a few turns and pat into circle about 6 1/2" in diameter. With sharp knife, cut into 8 wedges. Melt shortening on griddle. When shortening is hot, lower heat to medium and place scones on griddle. Cook until first side is golden brown. Turn and cook other side. Test for doneness by splitting one scone. Remove from griddle and serve with butter and apple butter. Makes 8 small scones.
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Cinnamon Raisin Apple Muffin Mix
Muffin Mix:
2 cups whole-wheat pastry flour or unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
Additional ingredients for preparation:
1 cup apple juice
1/2 cup apple sauce
2 tablespoons oil
Whisk together first 6 ingredients and store in an airtight container. Package raisins separately. Attach these instructions:
To prepare, preheat oven to 350ºF. Mix together 1 cup apple juice, 1/2 cup applesauce and 2 tablespoons vegetable oil. Add dry ingredients and raisins and stir until just combined. Spoon into lightly oiled muffin tins, and bake for 20 to 25 minutes, or until middle is done.
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Cinnamon Raisin Muffins
1-1/2 cups whole wheat flour
1/3 cup packed brown sugar
3 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup wheat germ
3/4 cup raisins
2/3 cup milk
1/3 cup vegetable oil
2 eggs
In large bowl combine flour, sugar, baking powder, salt, cinnamon, wheat germ and raisins. Add remaining ingredients. Spoon into prepared muffin tins. Bake at 400ºF. for 20 minutes.
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Cinnamon Raisin Pinwheels
2 cups all-purpose flour
4 tsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup milk
1/3 cup butter, softened
3/4 cup packed brown sugar
1 Tbsp. ground cinnamon
1/2 cup raisins
Preheat oven to 425ºF. Grease 12 muffin cups or line with paper muffin liners. In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12" square. Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1" thick pieces. Place in prepared muffin tins. Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm. Makes 1 dozen.
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Cinnamon Raisin Scone Sticks
2-1/2 cups reduced fat Bisquick
1/2 cup raisins
1/4 cup plain low-fat yogurt
1/2 cup skim milk
1/2 tsp. ground cinnamon
Heat oven to 450ºF. Stir all ingredients until soft dough forms. Place dough on surface sprinkled with Bisquick; gently roll to coat. Shape into a ball; knead 5 times. Roll or pat dough into 10x6 rectangle. Cut crosswise into ten 1 strips. Place about 1 apart on ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Makes 10 scone sticks.
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Cinnamon Sour Cream Biscuits
2 cups all-purpose flour
2 Tbsp. white sugar
1/2 tsp. ground cinnamon
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup margarine
1 cup sour cream
2 Tbsp. milk
1/2 cup raisins
1/2 cup confectioners' sugar
2 tsp. milk
Preheat oven to 450ºF. In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, soda, and salt. Cut in margarine. Make a well in center. Add sour cream, 2 Tbsp. milk, and raisins, stirring till just combined (add a bit more milk, if needed). On floured surface, gently knead 8-10 stokes. Pat dough to 1/2" thickness. Cut with biscuit cutter, dipping in flour between cuts. Place on baking sheet. Bake at 450ºF for 10-12 minutes. Cool slightly on wire racks. Stir together confectioners' sugar and 2 tsp. milk. Drizzle over biscuits. Sprinkle with additional cinnamon and sugar, if desired. Makes 12 biscuits.
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Cinnamon Streusel Coffee Cake
Streusel Topping, below
2 cups Bisquick
2/3 cup milk or water
2 Tbsp. sugar
1 egg
Heat oven to 375ºF. Grease 9 round pan. Make topping; set aside. Stir remaining ingredients until blended. Spread in pan. Sprinkle with topping. Bake 18-22 minutes or until golden brown. Serves 10.
Streusel Topping: Mix 1/3 cup Bisquick, 1/3 cup packed brown sugar and 1/2 tsp. ground cinnamon. Cut in 2 Tbsp. firm butter, using fork or pastry blender, until mixture is crumbly.
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Cinnamon Streusel Quick Bread
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Jana Warnell, Kalispell, MT
2 cups flour
4 tsp. baking powder
1-1/4 tsp. salt
1/3 cup oil
2 eggs
1 cup sugar
1-1/2 tsp. cinnamon
1 cup buttermilk
2 tsp. vanilla
Heat oven to 350ºF. Grease and flour bottom only of one 9x5 pan or two 8x4 loaf pans. Combine all ingredients and beat 3 minutes at medium speed. Pour half the batter into prepared pan.
Streusel:
1/2 cup brown sugar
1 tsp. cinnamon
2 Tbsp. butter, softened
Combine all ingredients and mix well. Sprinkle over batter. Pour the rest of the batter over streusel. You can make extra streusel for the top. Bake 45-55 minutes in a 9x5 pan. Remove from pan immediately and cool on wire racks.
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Cinnamon-Sugar Coffee Cake
1 Tbsp. butter, melted
1 large egg, beaten
1/2 cup skim milk
1 cup flour
1/2 cup sugar
3 tsp. baking powder
1/4 tsp. salt
Topping:
1/4 cup sugar
1 tsp. ground cinnamon
Preheat oven to 375ºF. Spray 8" square cake pan with Pam. Stir butter, egg and milk together. Place wire sieve over top of bowl and add flour, sugar, baking powder and salt. Stir dry ingredients until they are sifted onto liquids in bowl. Stir together until a lumpy dough forms, mixing just until dry ingredients are moistened. Pour into pan. For topping, mix sugar and cinnamon. Sprinkle over top of cake. Bake 15 minutes or until toothpick inserted in center of cake comes out clean and dry. Cool in pan on wire rack. Serves 9.
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Cinnamon Swirl Bundt Coffee Cake
1 cup sour cream
3/4 cup butter
1-1/2 cups white sugar
2-1/2 cups all-purpose flour
1/2 cup chopped walnuts
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
3 eggs
1 Tbsp. ground cinnamon
1/4 cup white sugar
Preheat oven to 400ºF. Lightly grease one 10" Bundt pan. Cream 1-1/2 cups white sugar together with eggs until well blended. Add sour cream and butter or margarine and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla and the chopped nuts. Mix the remaining 1/4 cup of white sugar with the cinnamon. Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter. Bake at 8 minutes. Lower heat to 350ºF and bake for an additional 40 minutes.
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Cinnamon Twists
2 cups self-rising flour
1/4 cup shortening
3/4 cup milk
1 cup sugar
2 tsp. cinnamon
1/2 cup butter, melted
Heat oven to 450ºF. Lightly grease cookie sheet. Place flour in large bowl. With pastry blender, cut in shortening until mixture resembles coarse crumbs. 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 1/4" thick. Cut with floured doughnut cutter. Remove holes; reroll. In small bowl, combine sugar and cinnamon; mix well. Dip biscuit rings in melted butter; dip in cinnamon-sugar. Twist rings once. Place about 1" apart on cookie sheet. Bake 10-12 minutes or until golden brown. Serve warm or cool. Makes 14.
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Citrus-Yogurt Muffins
1/2 cup fat-free cholesterol-free egg product OR 4 egg whites OR 2 eggs
2 cups reduced fat Bisquick
2/3 cu orange or lemon fat-free yogurt
1/3 cup sugar
1/3 cup skim milk
2 Tbsp. vegetable oil
1 Tbsp. grated orange or lemon peel
Orange Glaze, below
Heat oven to 400ºF. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Beat eggs slightly in medium bowl. Stir in remaining ingredients except glaze just until moistened. Divide batter evenly among cups. Bake 15-18 minutes or until golden brown. Cool slightly; remove from pan to wire rack. Drizzle glaze over warm muffins. Makes 1 dozen.
Orange Glaze: Stir together 1/2 cup powdered sugar and 1 Tbsp. orange juice until smooth.
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Classic Cranberry Nut Bread
2 cups flour
1 cup sugar
1-1/2 tsp. baking powder
1 tsp. salt
1/2 baking soda
3/4 cup orange juice
1 Tbsp. grated orange peel
2 Tbsp. shortening
1 egg, well beaten
1-1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts
Preheat oven to 350ºF. Grease a 9x5" loaf pan. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes; remove from pan.
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Classic Muffins
2 cups self-rising flour
1/4 cup sugar
1 cup milk
3 Tbsp. oil
1 egg
Heat oven to 425ºF. Grease 12 muffin cups or line with paper baking cups. In medium bowl, combine flour and sugar; mix well. In small bowl, combine milk, oil and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Batter will be slightly lumpy. Fill greased muffin cups 2/3 full. Bake 18-20 minutes or until golden brown. Serve warm. Makes 1 dozen.
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Cliff House Zucchini Bread
from Kate
2 cups sugar
1 cup oil
3 eggs
2 tsp. vanilla
3 cups zucchini, peeled, grated and drained
8 1/4 oz. can crushed pineapple, drained
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts
Beat together sugar and oil, until blended. Beat in eggs, one at a time, until well blended. Beat in vanilla. Stir in zucchini and pineapple. Combine flour, baking powder, baking soda and salt. Stir into zucchini mixture, just until blended. Stir in nuts. Turn mixture into 2 greased 8 x 4" loaf pans. Bake 350ºF. for 60-70 minutes or until wood pick inserted near center comes out clean. Cool slightly. Loosen side of loaves from pan. Remove and cool completely on wire racks before slicing.
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Coconut Bread
from "Cape May Fare Cookbook"
1 cup shortening
2 cup sugar
5 eggs
2 cup flour
1 tsp. salt
1 tsp. baking powder
1 cup buttermilk
1-1/3 cups (3-1/2 oz) coconut
1 Tbsp. coconut extract
Glaze:
1/4 cup water
1 tsp. coconut extract
1/2 cup sugar
Cream shortening, sugar and eggs, beat well. Sift flour, salt, baking powder. Add dry ingredients to egg mixture, alternating with buttermilk. Add coconut and 1 Tbsp. extract. Grease and flour 3 small loaf pans to within 1" of top. Bake at 350ºF. for 50 to 60 minutes. Remove from oven. combine glaze ingredients; boil for 2 minutes. Puncture top of bread with fork, and pour on glaze. Cool. Yields 3 loaves.
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Coconut Muffins
2 eggs, separated
2 Tbsp. margarine, softened
2 Tbsp. honey
1/4 tsp. almond extract
1/3 cup boiling water
3/4 cup unsweetened flaked coconut
3/4 cup all-purpose flour
In a large bowl beat egg yolks. Add the butter, honey, almond extract, boiling water, coconut, and flour. Stir until just blended. In a separate bowl, beat egg whites until stiff with an electric mixer. Fold egg whites into muffin batter. Pour batter two-thirds of the way full into greased muffin tin. Bake in a preheated 350ºF oven for 20 to 25 minutes. Makes 1 dozen.
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Coconut Quick Bread
1-3/4 cups flour
1 cup toasted coconut
1 cup sugar
1-1/2 tsp. baking powder
1/2 tsp. ground allspice
1/4 tsp. baking soda
1/4 tsp. salt
1 beaten egg
1/2 cup milk
1/4 cup coconut milk
1/4 cup cooking oil
1/2 tsp. vanilla
1/2 cup chopped walnuts or macadamia nuts
Grease one 8x4 loaf pan or four 4-1/2 x 2-1/2 loaf pans; set aside. Stir together flour, coconut, sugar, baking powder, allspice, baking soda and salt. Combine egg, milk, coconut milk, cooking oil and vanilla. Add all at once to dry mixture; stir just until moistened. Fold in nuts. Pour into pan(s). Bake at 350ºF. for 55-60 minutes for large pan (about 35 minutes for small pans) or until a wooden toothpick inserted near center comes out clean. Cool in pan(s) 10 minutes on wire rack. Remove from pan(s) and cool completely. Wrap and store overnight before serving.
Peach Quick Bread: Prepare as directed but add 1/4 cup snipped dried peaches and omit the walnuts.
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Coconut Scones
2 cups flour
3 Tbsp. sugar
2 tsp. baking powder
3/4 cup shredded coconut, toasted
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup butter
8 oz. dairy sour cream
1 beaten egg yolk
1 slightly beaten egg white
2 Tbsp. chopped pecans or walnuts
powdered sugar, optional
Grease baking sheet; set aside. In large bowl, stir together flour, sugar, baking powder, coconut, baking soda and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Make well in center. In small bowl, combine sour cream and egg yolk; add to dry mixture all at once. Use a fork to stir just until moistened. Turn dough out onto lightly floured surface. Knead 10-12 strokes or until nearly smooth. Divide in half. On prepared sheet, pat or lightly roll one portion into a 51/2-6 circle. Repeat with remaining piece of dough. Use sharp knife to cut each circle into 6 wedges, but do NOT separate wedges. Brush dough circles with beaten egg white, then sprinkle with nuts. Bake at 400ºF. 15-18 minutes or until golden. Remove from baking sheet. Cool on wire rack 5 minutes. If desired, sift powdered sugar over tops. Separate scones and serve warm. Makes 12.
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Coffee Cake
from Lyn
1/2 cup butter or margarine
1 cup sugar
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1 cup sour cream
1 tsp. vanilla
2 cups flour
Topping:
1/3 cup brown sugar
1/4 cup white sugar
1 tsp. cinnamon
1 cup chopped nuts (walnuts, almonds or pecans)
Glaze:
1/2 cup orange juice
1/2 cup white sugar
Cream butter and sugar; beat in the eggs. Sift the flour, soda, salt and baking powder together. Add sour cream and flour to first mixture and vanilla. Beat well; pour into one 9x13 baking pan or two 8 square pans. Mix together topping ingredients; sprinkle over cake. Bake at 325ºF. for 40 - 45 minutes. While cake is baking, mix together orange juice and sugar. Pour orange juice mixture over coffee cake as soon as it comes from the oven.
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Coffee Cake Muffins
from Southern Living magazine
1/4 cup firmly packed light brown sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon salt
1 large egg
3/4 cup milk
1/3 cup vegetable oil
Combine first 3 ingredients. Stir together flour and next 4 ingredients in a large bowl; make a well in the center of mixture. Stir together egg, milk, and oil; add to flour mixture, stirring just until moistened. Place paper baking cups in muffin pans, and lightly coat with vegetable cooking spray. Spoon about 1 tablespoon batter into each of 12 cups; sprinkle evenly with half of brown sugar mixture. Top evenly with remaining batter, and sprinkle with remaining brown sugar mixture. Bake at 400ºF for 22 to 24 minutes or until lightly browned. Yield: 1 dozen.
Per Serving (excluding unknown items): 192 Calories; 9g Fat (401/2% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1-1/2 Fat; 1 Other Carbohydrates.
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Coffee Cake Supreme
1 cup butter
1 cup white sugar
3 eggs
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
1/2 cup water
1 cup sour cream
1 cup chopped walnuts
1/2 cup white sugar
2 tsp. ground cinnamon
Preheat oven to 350ºF. Grease and flour a 9" tube pan. In a large bowl, cream together the 1 cup of sugar and butter. Beat in the eggs, one at a time. Combine the flour, baking powder, baking soda, and salt, stir into the creamed mixture. Finally, stir in the water, vanilla and sour cream. In a small bowl, combine the walnuts, remaining sugar and cinnamon. Pour half of the cake batter into the prepared pan. Sprinkle half of the nut mixture over it, then top with the remaining batter, and sprinkle with remaining nut mixture. Bake for 50 to 60 minutes in the preheated oven. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
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Coffee Mug Bread
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Vickie
1 Tbsp. cinnamon
1/2 cup sugar
2 Tbsp. walnuts, chopped
1 loaf frozen bread dough
garnish: cinnamon sticks
In medium-sized bowl, combine cinnamonk, sugar and walnuts. Oil insides of 2 coffee mugs. Partially thawa loaf of frozen bread dough. Cut the loaf in half crosswise. Then divide each half into 4 strips. Roll each strip between the palms of your hands, then dredge in a mixture of cinnamon, sugar and walnuts. Twist 2 strips together, divide in half, and place each half in a spiral fashion into 2 mugs. Let dough rise until double in bulk. The dough will extend beyond the top of the mug and resemble a swirl of whipped cream topping. Bake about 15 minutes in a 350ºF. oven. Garnish with a cinnamon stick and serve immediately in the mug. Repeat with remaining dough. Serves 8.
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Coffee Praline Muffins
1-3/4 cups all-purpose flour
1/3 cup brown sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup chopped pecans
1/2 cup butter, melted
3/4 cup milk
2 Tbsp. instant coffee powder
1 tsp. vanilla extract
1 egg
1/8 cup brown sugar
2 Tbsp. chopped pecans
Preheat oven to 375ºF. Lightly grease 10 muffin cups. In a large mixing bowl, combine flour, 1/3 cup brown sugar, baking powder, salt and 1/2 cup chopped pecans. Add melted butter, milk, instant coffee, vanilla and egg. Mix until all of the dry ingredients are absorbed. Fill the prepared muffin cups 2/3 full. Combine the remaining brown sugar and pecans, sprinkle over the tops of the muffins. Bake at 375ºF. for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Makes 10.
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Colossal Chocolate Cinnamon Rolls
from Nestles
two 1 lb. loaves frozen white yeast bread dough
1/4 cup granulated sugar
1 Tbsp. ground cinnamon
12 oz. semisweet chocolate chip
1 cup chopped nuts
1 cup sifted powdered sugar
4 tsp. milk
Grease two 9 round baking pans. Roll one bread loaf into 16x10" rectangle on lightly floured surface. Combine sugar and cinnamon in small bowl; sprinkle 2 Tbsp. over dough leaving 1/2" border around sides. Sprinkle with 1 cup chips and 1/2 cup nuts. Roll up dough starting at short end; seal edges. Cut into 6 slices; place cut side up in prepared baking pan. Repeat with remaining bread loaf, sugar mixture, chips and nuts; place in second prepared baking pan. Cover; let rise in warm place until dough almost fills pans. Preheat oven to 350ºF. Bake for 25 to 30 minutes or until deep golden brown. Cool slightly in pans on wire racks; drizzle with Glaze.
Glaze: Combine 1 cup sifted powdered sugar and 3 to 4 tsp. milk to make a stiff glaze. Makes 1 dozen.
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Cornbread
2 cups corn meal (not corn meal mix)
2 cups buttermilk
2 eggs
Mix all ingredients and pour in heated iron skillet that has melted butter in it. Bake at 400ºF for 30 minutes or until lightly browned on top.
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Quick Breads, Biscuits & Muffins, page 1
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