Cornbread #2
from Lori
1 cup yellow corn meal
1 cup flour
4 tsp. baking powder
1/2 tsp. salt
1/3 tsp. sugar
1/4 cup oil
1 cup milk
1 large egg
Preheat oven to 425ºF. Mix dry ingredients together. Beat milk, egg and oil together; mix with dry ingredient just until blended. Pour into a well buttered 8" square pan or 12 muffin tins. Bake 25 minutes or until done.
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Cornbread Casserole
15 oz. can whole kernel corn, drained and 1/2 liquid reserved
14-3/4 oz. can cream-style corn
2 eggs
8 oz. pkg. dry corn bread mix
1 cup sour cream
8 oz. Cheddar cheese, shredded
Preheat oven to 400ºF. Lightly grease a 9x13" baking pan. In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese. Bake in preheated oven for 30 minutes, until golden brown.
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Cornbread Sticks
1 cup Bisquick
1 cup yellow cornmeal
1-1/2 cups buttermilk
2 Tbsp. vegetable oil
2 eggs
about 2 Tbsp. yellow cornmeal
Heat oven to 450ºF. Grease two 9x5” loaf pans. Stir Bisquick, 1 cup cornmeal, the buttermilk, oil and eggs until blended. Pour into pans. Sprinkle with 2 Tbsp. cornmeal. Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from pans; cut each loaf crosswise into 8 sticks. Makes 16.
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Corn Cornbread
15 oz. can whole kernel corn, drained
1 cup sour cream
2 eggs, beaten
1/4 cup butter, melted
1 cup self-rising cornmeal
1 Tbsp. white sugar
2 Tbsp. applesauce
Preheat oven to 375ºF. Grease a 9x5" loaf pan. In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan. Bake 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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Cornmeal Biscuits
from “Mom’s Big Book of Baking”
6 Tbsp. butter, chilled
1 cup flour
1 cup yellow cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
3/4 cup buttermilk + 1-2 Tbsp. more if necessary
Preheat oven to 500ºF. Coat baking sheet with cooking spray or line with parchment paper. Cut butter into 1/4” dice. Place in small bowl and set in freezer while you gather together the rest of the ingredients. Combine flour, cornmeal, baking powder, baking soda, sugar and salt in large mixing bowl. Add chilled butter pieces and, with electric mixer, mix on low speed until mixture resembles coarse meal. Stir in buttermilk milk with wooden spoon until mixture starts to form clumps. Add a tablespoon or two more of buttermilk if mixture is too dry. Turn clumps out onto lightly floured work surface and gently knead once or twice until dough comes together. With one or two passes of a lightly floured rolling pin, gently roll dough out to 1/2” thickness. Dip 2” biscuit cutter in some flour and cut as many biscuits as you can from the dough. Transfer biscuits to baking sheet. Gently pat scraps together and repeat with remaining dough. Bake until biscuits have risen and are light golden, 10-12 minutes. Serve warm or let cool completely on wire rack, wrap in plastic and foil, and freeze up to 1 month. Thaw and warm biscuits 3 minutes in preheated 500ºF. oven before serving. Makes 10 biscuits.
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Cornmeal Chive Muffins
1-1/2 cups flour
1/2 cup cornmeal
1 Tbsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1/3 cup butter, room temperature
3 Tbsp. fresh chives, snipped
2 tsp. oregano
2/3 cup milk
Mix flour, cornmeal, baking powder, sugar and salt; cut in butter until mixture resembles coarse meal. Mix in chives and oregano. Add milk and stir with fork until dough forms. Knead gently. Roll dough into balls. Place balls in paper-lined muffin tins. Bake at 425ºF. for 15 minutes.
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Cornmeal Supper Biscuits
1-1/2 cups self-rising flour
1/2 cup self-rising corn meal mix
1 tsp. sugar
1/3 cup shortening
3/4 cup + 2 Tbsp. buttermilk
Heat oven to 450ºF. Lightly grease cookie sheet. In medium bow, combine flour, corn meal mix and sugar; mix well. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl. On lightly floured surface, knead dough just until smooth. Roll out to 1/2" thick. Cut with floured 2" round cutter. Place with sides touching on cookie sheet. Bake 10-12 minutes or until golden brown. Serve warm. Makes 14.
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Corn Muffins
1-1/2 cups flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 Tbsp. molasses
In large bowl, combine flour, cornmeal, sugar, baking powder and salt. In medium bowl, whisk eggs, milk, molasses and oil. Pour wet ingredients into dry mixture, stir just until moist. Spoon batter into greased muffin tins. Bake at 350ºF. for 20 minutes or until golden brown.
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Country Apple Coffee Cake
from "Pillsbury Best of the Bake-Off Cookbook"
Susan Porubcan, Whitewater, WI, 1984 Grand Prize Winner
Coffee Cake:
1 Tbsp. butter or margarine, softened
1-1/2 cups chopped peeled apples
12-oz. can refrigerated flaky biscuits
1 Tbsp. butter or margarine, softened
1/3 cup packed brown sugar
1/4 tsp. cinnamon
1/3 cup light corn syrup
1-1/2 tsp. whiskey, if desired
1 egg
1/2 cup pecan halves or pieces
Glaze:
1/3 cup powdered sugar
1/4 tsp. vanilla
1-2 tsp. milk
Heat oven to 350ºF. Using 1 Tbsp. butter, generously grease 9” round cake pan or 8” square pan. Spread 1 cup of the apples in greased pan. Separate dough into 10 biscuits; cut each into quarters. Arrange pieces, points up, over apples. Top with remaining 1/2 cup apples. In small bowl, combine 1 Tbsp. butter, brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2-3 minutes or until sugar is partially dissolved. Stir in pecans; spoon over biscuit pieces and apples. Bake 35-45 minutes or until deep golden brown. Cool 5 minutes. In small bowl, blend glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool; store in refrigerator. Serves 8.
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Country Blueberry Coffee Cake
from "Pillsbury Best of the Bake-Off Cookbook"
Wendy L. Hart, Ray City, GA, 1998
1/2 cup packed brown sugar
1/2 tsp. cinnamon
12-oz. can refrigerated flaky buttermilk biscuits
1/4 cup butter or margarine, melted
1 cup quick-cooking rolled oats
1-1/2 cups fresh or frozen blueberries
1/4 cup sugar
2 Tbsp. butter or margarine, cut into small pieces
Heat oven to 375ºF. Generously grease 8 or 9” square glass baking dish. In small bowl, combine brown sugar and cinnamon; mix well with fork. Separate dough into 10 biscuits. Cut each into quarters. Dip each piece in melted butter; coat with brown sugar mixture. Arrange in single layer in greased baking dish. Sprinkle with 1/2 cup of the oats. In medium bowl, combine blueberries and sugar; toss to coat. Spoon over oats and biscuits; sprinkle with remaining 1/2 cup oats. Top with butter pieces. Bake for 30-35 minutes or until coffee cake is golden brown and center is done. Cool 20 minutes. Serve warm.
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Country Morning Maple Muffins
from "Gooseberry Patch Country Friends Collection"
1-1/2 cups flour
3/4 cup rolled oats
2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 cup margarine, softened
1/2 cup brown sugar
1 egg
1/2 cup milk
1/2 cup maple syrup
1/2 tsp. maple extract
1/4 cup pecans, chopped
In a small bowl, stir together flour, rolled oat, baking powder, salt and cinnamon. Cream together brown sugar, margarine and egg. Add milk, maple syrup and maple extract to creamed mixture until well-blended. Combine dry ingredients with creamed mixture. Stir in pecans. Spoon into greased muffin cups. Bake for 20 to 25 minutes at 350ºF. Serve warm. Yield: 12 muffins
Per Serving (excluding unknown items): 195 Calories; 7g Fat (29.7% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 317mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
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Cracklin' Bread
1/2 lb. finely chopped pork
1 tsp. salt
1 small onion, chopped
1-1/2 cups cornmeal
1/2 cup all-purpose flour
3 tsp. baking powder
1/2 tsp. baking soda
2 eggs, beaten
2 Tbsp. honey
1/2 cup buttermilk
1 cup orange juice
Preheat oven to 350ºF. In a 10" oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons. In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey, buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions. Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes.
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Cranberry-Almond Bread
from Teri
2-1/2 cups flour
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 cup sugar
1/2 cup (4 oz) butter, at room temperature
3 eggs
1 Tbsp almond extract
16 oz. whole berry cranberry sauce
3/4 cup sour cream
Preheat oven to 350ºF. Grease and flour a 12-cup Bundt pan. In a medium bowl, combine flour, baking powder, soda and salt. Stir to mix. In another bowl, with an electric mixer, gradually beat sugar into butter. Add eggs, mixing well after each addition. Blend in almond extract. Stir together cranberry sauce and sour cream. In several batches, add dry ingredients to butter mixture alternating with cranberry sauce-sour cream mixture, beating till blended. Batter will be thick. Pour into Bundt pan, smooth top. Bake 70 minutes or until cake is nicely browned and beginning to pull away from sides of pan. Let cool 10 minutes, then run a dull knife around the inside and outer edges of the pan to loosen. Unmold onto a wire rack and allow to cool completely before slicing. Makes 12-16 servings.
Note: Watch carefully, can quickly become overly browned!
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Cranberry Apple Bread
2 cups peeled, cored and chopped apple
3/4 cup white sugar
2 Tbsp. vegetable oil
1 egg
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts
Preheat oven to 350ºF. Lightly grease a 9x5" baking pan. Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon. Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist. Stir in cranberries and walnuts. Spread batter into prepared pan. Bake in preheated oven for 35 to 45 minutes, until toothpick inserted into center of loaf comes out clean.
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Cranberry-Apricot Coffee Cake
3 cups Bisquick
3/4 cup sugar
1/4 cup vegetable oil
1-1/2 tsp. almond extract
2 eggs
1 cup plain low-fat yogurt
2 cups fresh or frozen cranberries, coarsely chopped
1 cup dried apricots, coarsely chopped
1/2 cup finely chopped almonds or pecans
1/4 cup orange-flavored liqueur or orange juice
Orange-Almond Glaze, below, optional
Heat oven to 350ºF. Generously grease and flour 12-cup Bundt cake pan. Stir Bisquick, sugar, oil, almond extract, eggs and yogurt in large bowl until blended. Stir in remaining ingredients except glaze. Pour into pan. Bake 50-55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Drizzle with Orange-Almond Glaze. Serve 16.
Orange-Almond Glaze: Mix 1 cup powdered sugar, 2 Tbsp. orange juice and 1/2 tsp. almond extract until smooth and thin enough to drizzle.
Note: Sugared cranberries add a special finishing touch to this coffee cake. To sugar the cranberries, roll frozen cranberries in sugar or lightly brush fresh or frozen cranberries with corn syrup, then roll in sugar.
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Cranberry Bread
2 cup sifted flour
1 cup sugar
1-1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 cup butter or margarine
1 egg, beaten
1 tsp. grated orange peel
3/4 cup orange juice
1-1/2 cup raisins
1-1/2 cup fresh or frozen cranberries, chopped
Preheat oven to 350ºF. Sift dry ingredients, cut in butter until crumbly. Add egg, orange juice, and orange peel all at once. Stir until evenly moist. Fold in raisins and cranberries. Spoon into greased 9x5x3 loaf pan. Bake 1 hour and 10 minutes. Remove from pan and cool.
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Cranberry Carrot Nut Muffins
recipe by Lynda
1-1/2 cups sugar (or less)
1 cup oil
3 large eggs, beaten
2 tsp. vanilla extract
7 oz. can crushed pineapple in juice
2 cups flour, plus 2 tbsp
2 tsp. baking soda
1-1/2 tsp. cinnamon
1 tsp. salt
2 cups carrots, grated
1 cup craisins
1 cup pecans, chopped
In a medium bowl mix the ingredients and add the pineapple. In a large bowl combine the flour, soda, cinnamon, and salt. Add the egg mixture and mix until moistened. The batter will be thick. Add 2 cups of grated carrots, 1 cup of raisins, and 1 cup chopped nuts, if desired. Fill greased muffin cups 3/4 full. Bake in a 375 degree oven for 15 to 20 minutes. Makes 2 dozen small or regular muffins or 1 dozen Texas size.
Per Serving (excluding unknown items): 233 Calories; 13 g Fat (48.4% calories from fat); 2 g Protein; 28 g Carbohydrate; 1 g Dietary Fiber; 23 mg Cholesterol; 205 mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2-1/2 Fat; 1 Other Carbohydrates.
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Cranberry Loaf
1 cup all-purpose flour
1 cup graham cracker crumbs
1/2 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup chopped cranberries
1 cup raisins
1/2 cup chopped walnuts
1 Tbsp. orange zest
1 egg, beaten
1 cup orange juice
1/3 cup vegetable oil
In a large bowl, mix together flour, crumbs, brown sugar, baking powder, and salt. Stir in cranberries, raisins, nuts, and orange rind. Add beaten egg, orange juice, and oil. Stir until blended. Scrape into a greased 9x5” loaf pan. Bake in a preheated 350ºF oven for 1 hour, or until inserted toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.
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Cranberry Muffins
1-1/2 cups all-purpose flour
3 tsp. baking powder
1/4 tsp. salt
1/4 cup white sugar
1/4 cup vegetable oil
1 egg, beaten
1 cup orange juice
1 Tbsp. orange zest
1-1/2 cups chopped cranberries
Grease and flour muffin pan, or use paper liners. Sift together flour, salt and baking powder. Set aside. Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest. Add flour mixture and stir just until mixed. Fold in cranberries. Fill greased muffin pans 2/3 full. Bake at 400ºF. for 20-25 minutes. Makes 1 dozen.
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Cranberry Muffins #2
2 cups all-purpose flour
1 cup white sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. orange zest
1-1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 cup shortening
3/4 cup orange juice
1 tsp. vanilla extract
2 eggs, beaten
1-1/2 cups chopped cranberries
1-1/2 cups chopped walnuts
8 oz. can whole cranberry sauce
2 Tbsp. brown sugar, packed
1/4 cup margarine
Preheat oven to 350ºF. Spray or grease a 12 cup and 6 cup muffin tin. Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger. Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown. Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.
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Cranberry-Nut Bread
from “Mom’s Big Book of Baking”
2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 Tbsp. butter, softened
2/3 cup packed brown sugar
2 large eggs
1/4 cup whole or lowfat milk
1/4 cup orange juice
1 Tbsp. grated orange zest
1-1/2 cups fresh or frozen cranberries, picked over for stems and coarsely chopped
1 cup chopped walnuts or pecans
Preheat oven to 350ºF. Coat inside of 9x5” loaf pan with cooking spray. Combine flour, baking powder, baking soda and salt in medium mixing bowl. Place butter and brown sugar in large mixing bowl. With electric mixer, cream together on medium-high speed until fluffy, 2-3 minutes. Add eggs one at a time and beat each in until smooth, scraping down sides of bowl once or twice as necessary. With wooden spoon, stir in milk, orange juice and zest. Stir in flour mixture until just combined. Fold in cranberries and nuts. Scrape batter into prepared pan. Bake until golden and a toothpick inserted in center comes out clean, 50-55 minutes. Let cool in pan about 5 minutes, invert onto wire rack, then turn right side up on rack to cool completely. Bread will keep, wrapped in plastic, at room temperature for up to 2 days, or wrap in plastic, then foil and freeze up to 1 month. To freeze individual servings, slice bread when it has cooled completely. Place a slice or two in a plastic sandwich bag and wrap each portion in foil before storing in freezer. To serve, pop frozen bread in toaster oven.
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Cranberry Nut Bread #2
2 cups all-purpose flour
3/4 cup white sugar
3/4 tsp. salt
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped cranberries
1/2 cup chopped walnuts
1 Tbsp. orange zest
1 egg
2 Tbsp. vegetable oil
3/4 cup orange juice
Preheat oven to 350ºF. Grease one 9x5" loaf pan. Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries and chopped nuts, stir to coat with flour. Combine the egg, oil, orange juice and grated orange peel. Add the egg mixture to the flour mixture and stir until just combined. Spoon the batter into the prepared pan. Bake 50 minutes or until a toothpick comes out clean. Let bread sit for 10 minutes and then remove from the pan and place on a cooling rack. Let cool completely before slicing.
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Cranberry-Nut Muffins
1/2 cup butter, softened
3/4 cup sugar
2 eggs
2 cups flour
2-3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
16-oz. can whole cranberry sauce
1 cup chopped walnuts
Heat oven to 350ºF. Grease muffin tins or line with baking papers. In medium bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Add eggs, one at a time. In small bowl, mix flour, baking powder, cinnamon and salt. Stir into butter mixture. Fold in cranberry sauce and walnuts. Spoon into muffin tins. Bake 15 minutes or until toothpick inserted in center of one muffin comes out clean.
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Cranberry Orange Muffins
from Lynda
1/2 cup egg substitute, or 2 eggs
1 cup sugar
1/2 cup skim milk
1/2 cup nonfat sour cream, or reduced fat
1/3 cup oil
2-1/4 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 Tbsp. orange zest, finely grated
1-1/2 cups cranberries, freshly chopped
Glaze:
1 cup powdered sugar
2 Tbsp. fresh orange juice
2 tsp. orange zest, grated in long slivers
In batter bowl, beat egg beaters and sugar together. Add milk, sour cream, and oil. In another bowl, mix flour with salt, baking soda and baking powder. Add flour mixture to egg mixture. Stir in chopped cranberries and orange zest. Pour batter into 12 small or 6 jumbo muffin tins sprayed with PAM or you can use muffin papers sprayed with PAM (makes for easy removal of the papers). Bake at 375ºF. for 15-18 minutes. While muffins are baking, stir glaze ingredients together with fork. Remove baked muffins from tins to a wire rack. Place wax paper under rack or set over a larger cookie sheet to catch glaze drippings. Drizzle glaze over muffins while they are still hot. When muffins are cool the glaze will have turned clear and muffins should look very pretty with pieces of orange zest.
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Cranberry Pecan Loaf
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup butter at room temperature
1-1/2 cups sugar
3 lg. eggs
2 tsp. vanilla
2/3 cup milk
1-1/2 coarsely chopped cranberries
1 cup coarsely chopped pecans
1 cup flaked coconut
Heat oven to 350ºF. Grease two 8x3-3/4x2-1/2” foil loaf pans. Mix flour, baking powder, and salt. In a large bowl, beat butter, sugar, eggs and vanilla until well blended with mixer at low speed. Add flour mixture in 3 additions alternately with the milk, beating just to blend after each. Stir in cranberries, pecans and coconut. Turn into prepared pans and smooth the tops. Bake 1 hour and 25 minutes. Cool completely in pans on rack. Wrap cooled loaves in pans. Refrigerate up to two weeks. Makes 2 loaves.
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Cranberry Pineapple Bread
20-ounce can crushed pineapple, well drained
1 cup sugar
2 tablespoons oil
1 egg
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon nutmeg
1-1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Preheat oven to 350ºF. Grease a medium loaf pan. Combine pineapple, sugar and oil in a medium mixing bowl. Add egg, mixing well. Combine dry ingredients in a separate mixing bowl. Add to pineapple mixture, mixing just until the dry ingredients are moist. Stir in cranberries and walnuts. Spread batter evenly in pan. Bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean. Makes 1 loaf.
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Cranberry-Raisin Muffins
1 cup whole cranberries
1/4 cup raisins
1/4 tsp. ground cloves
1/2 cup sugar
2 cups sifted all purpose flour
4 tsp. baking powder
1/4 tsp. salt
1 2gg, beaten
1 cup milk
3 Tbsp. cooking oil
Chop cranberries and raisins. Add cloves and sugar. Sift flour, baking powder and salt into a mixing bowl. Combine egg, milk and oil. Add to dry ingredients and stir only until blended. Bake in a well greased muffin pan cups at 425ºF. for 25 minutes. Makes about 12 medium sized muffins.
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Cranberry Scones and Orange Butter
Scones:
3 cups self-rising flour
1/2 cup sugar
1 tsp. grated orange peel
1/2 cup butter
1 cup fresh or frozen cranberries, halved
1 egg
1/3-1/2 cup buttermilk
Orange Butter:
1/2 cup butter, softened
2 Tbsp. powdered sugar
1 tsp. grated orange peel
Heat oven to 400ºF. Grease large cookie sheet. In large bowl, combine flour, sugar and 1 tsp. orange peel; mix well. With pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in cranberries. Place egg in 1-cup measuring cup. Beat well. Add buttermilk to make 2/3 cup. Add to flour mixture. Stir gently with fork until dry particles begins to cling together. (Do not add more liquid. Mixture may be crumbly.) On lightly floured surface, gently press dough together to form ball. Divide dough in half. Place both halves on greased cookie sheet. With floured knife or pizza cutter, cut each into 8 wedges. Separate wedges slightly, about 1/2" apart. Bake 20-25 minutes or until golden brown. Cool on cookie sheet 5 minutes. Meanwhile, in small bowl, combine all orange butter ingredients; blend well. Serve warm scones with orange butter. Makes 16 scones; 1/2 cup orange butter.
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Cranberry Scones #2
2 cups all-purpose flour
1/4 cup packed brown sugar
1 Tbsp. baking powder
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 cup butter, chilled and diced
1 cup fresh cranberries, roughly chopped
1/3 cup white sugar
1 grated zest of one orange
1/2 cup chopped walnuts
3/4 cup half-and-half cream
1 egg
Preheat oven to 375ºF. In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly. In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6" circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets. Bake in preheated oven until golden brown, about 20 minutes. Makes 1 dozen.
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Cranberry Scones #3
2-1/2 cups flour
2-1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup butter or margarine
1 cup cranberries; coarsely chopped
2 tsp. orange peel, grated
2/3 cup sugar
1/2 cup buttermilk or sour milk
Preheat oven to 400ºF. In mixing bowl, combine flour, baking powder and baking soda; cut in butter with pastry blended or two knives. Stir in cranberries, orange peel and sugar; stir in buttermilk just until ingredients are moistened. Working on floured surface, shape dough into two 8" circles, 1/2" thick. Cut each circle in eight wedges and place on ungreased cookie sheet. Bake 12 to 15 minutes, until lightly browned.
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Cranberry Swirl Coffee Cake
1/2 cup butter
3/4 cup white sugar
2 eggs
2 cups all-purpose flour
1/2 cup sour cream
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. almond extract
16 oz. can whole cranberry sauce
1/2 cup blanched slivered almonds
3/4 cup powdered sugar
1 Tbsp. warm water
1/2 tsp. almond extract
Preheat oven to 350ºF. Grease and flour one 9" tube pan. Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed. Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 tsp. of almond extract. Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top. Bake 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top. To Make Glaze: Mix together powdered sugar, warm water, and 1/2 tsp. almond extract. Drizzle over top of cake.
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Cranberry Upside-Down Coffee Cake
2/3 cup packed brown sugar
1/3 cup butter
1-1/4 cups cranberries
1/2 cup chopped pecans
1/2 cup butter, room temperature
3/4 cup white sugar
2 eggs
1 tsp. vanilla extract
1 cup sour cream
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
Preheat oven to 350ºF. Wrap the outside of a 9" springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside. In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans. In a large bowl, cream together the butter and 3/4 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 sour cream. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.
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Cranberry Walnut Bread
3/4 cup butter
3 cups white sugar
3 eggs, beaten
6 cups all-purpose flour
1 Tbsp. salt
1-1/2 Tbsp. baking powder
1-1/2 tsp. baking soda
2-1/4 cups orange juice
3 Tbsp. orange zest
3 cups chopped cranberries
1-1/2 cups chopped walnuts
Preheat oven to 350ºF. Grease three 8x4" loaf pans. Blend together butter, sugar and eggs. Sift together the flour, salt, baking powder and baking soda. Add to wet ingredients, alternating with orange juice. Mix in the orange rind, cranberries and walnuts. Stir until just combined and pour into prepared pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
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Cream Cheese Pecan Coffee Cake
1/2 cup butter or margarine
8 oz. pkg. cream cheese
1-1/4 cups sugar
2 eggs
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
1/2 to 3/4 cup milk
Topping:
1/2 cup brown sugar
1/2 flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cup butter or margarine
1 cup coarsely chopped pecans, optional
Blend butter or margarine with cream cheese. Add sugar and beat until fluffy. Blend in eggs, baking powder, baking soda, vanilla, and salt. Mix in half the flour and then the milk. Blend in remaining flour. Combine all topping ingredients, except pecans. Cut in butter or margarine until particles are fine. Spread half the cake batter in a 9x13" pan, greased on the bottom. Sprinkle half of topping mixture over batter. Add remaining batter. Then the rest of topping mixture. Sprinkle on pecans, if desired. Place in a 350º oven for 40-45 minutes. Serve warm. Cake settles when removed from oven. If lighter coffee cake is desired, use only one-half cup of milk.
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Creamed Corn Biscuits
from Bon Appetit magazine
6 Tbsp. butter, melted
1-1/2 cups Bisquick
8-1/2 oz. can creamed corn*
Preheat oven to 400ºF. Pour melted butter into a jelly roll pan or cookie sheet with sides. Turn pan to coat evenly. Mix together the Bisquick and corn and drop by teaspoonfuls onto the pan, turning each around in the melted butter to coat. Bake 20 minutes or until golden. Makes around 15 to 20 biscuits. These can be made smaller or larger, just adjust the cooking time.
Note: Use an inexpensive brand of creamed corn, as the corn pieces are smaller and the biscuits hold together better. I love these the next day with a bit of apricot jam on top..mmm!
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Crispy Ranch Breadsticks
from “The Best of Mr. Food Cookin’ Quickies”
11-oz. can refrigerated breadsticks
butter-flavored nonstick cooking spray
1 Tbsp. dry Ranch dressing mix
Preheat oven to 375ºF. Unroll breadsticks. Cut each in half crosswise, forming 3-1/2” pieces. Cut each in half lengthwise, forming 1/2” strips. Place on lightly greased baking sheets. Coat strips with nonstick cooking spray and sprinkle with dressing mix. Bake 10-12 minutes or until lightly browned. Serve with spaghetti sauce. Makes 4 dozen.
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Crumble-Topped Cranberry Muffins
2 Tbsp. packed brown sugar
1 Tbsp. Bisquick
1/3 cup milk
1 egg
1/2 cup whole berry cranberry sauce
2 cups Bisquick
2 Tbsp. granulated sugar
Heat oven to 400ºF. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Mix brown sugar and 1 Tbsp. Bisquick; set aside. Stir milk, egg and cranberry sauce in medium bowl until well blended. Stir in 2 cups Bisquick and the granulated sugar just until moistened. Divide batter evenly among muffin cups. Sprinkle with brown sugar mixture. Bake about 18 minutes or until golden brown. Cool slightly; remove to wire rack to cool completely.
Variation: Substitute applesauce for the cranberry sauce.
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Danish Kringle
1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1-1/2 cups chopped English walnuts, divided
1 cup powdered sugar
2 Tbsp. water
In a large bowl, using a knife or pastry blender, cut 1 cup of butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream and mix well; dough will be very sticky. With your hands form dough into a ball and place in a bowl. Cover tightly and refrigerate overnight. Preheat oven to 375ºF. Make filling by combining 1 cup butter, brown sugar and 1 cup chopped walnuts. Remove dough from refrigerator and divide into 3 equal parts. While working with 1 part, leave the remaining dough in the refrigerator, as the dough works best when cold. Working quickly, form dough into a rectangle and flour lightly. On a heavily floured surface roll dough out to approximately 12x17 inches. Position the dough lengthwise on the work surface. Spread about 1/3 of the filling down the center third of the dough. Using a sharp knife, cut 1/2-wide slanting lines up each side, angling the cuts from the center of the dough to the edge. Fold the strips into the center, crisscrossing the filling by folding one strip from the left, then one from the right, much like braiding. Lightly press the ends together to seal. Sprinkle 1/3 of the remaining chopped walnuts on top. Bake in preheated oven for 30 minutes, or until golden. Remove from oven and transfer onto a cooling rack. Meanwhile, make the icing by combining powdered sugar and water; beat until very smooth. Drizzle pastry with 1/3 of the icing.
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Danish Puff
1/2 cup butter, softened
1 cup flour
2 Tbsp. water
1/2 cup butter
1 cup water
1 tsp. almond extract
1 cup four
3 eggs
Powdered Sugar Glaze, below
sliced almonds
Heat oven to 350ºF. Cut 1/2 cup butter into 1 cup flour until particles are the size of small peas. Sprinkle 2 Tbsp. water over mixture; mix with fork. Gather pastry into ball; divide in half. On ungreased cookie sheet, pat each half into 12x3" rectangle, about 3" apart. Heat 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan. Remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle of dough. Bake about 1 hour or until topping is crisp and brown; cool. Spread with glaze; sprinkle with almonds.
Powdered Sugar Glaze: Mix 1-1/2 cups powdered sugar, 2 Tbsp. softened butter, 1-1/2 tsp. vanilla and 1-2 Tbsp. warm water until smooth and spreadable.
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Date-Flecked Orange Muffins
1 thin skinned orange, cut into eighths and seeded
1 egg
1/2 cup buttermilk
1/2 cup chopped pitted dates
1/2 cup butter
1-3/4 cups all-purpose flour
3/4 cup white sugar
1 tsp. baking soda
1 tsp. baking powder
1 pinch salt
1 tsp. ground cloves
1 tsp. ground ginger
Preheat oven to 400ºF. Grease muffin cups or line with paper muffin liners. Place orange pieces into the blender with the egg, buttermilk, dates and butter. Blend thoroughly until mixture is thick, fairly smooth with flecks. Pour out into a large mixing bowl. In a separate bowl, stir together flour, sugar, baking soda, baking powder, salt, cloves and ginger. Stir flour mixture into the orange mixture and stir or fold gently with a wooden spoon or spatula only until dry ingredients have combined. Don't mind any lumps that may be present. Fill muffin tins to just under rims with batter. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Let stand in pan for five minutes, then remove to wire racks for cooling. Makes 1 dozen.
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Deep-Dish Cheesecake Coffee Cake
3 cups buttermilk baking mix
1/4 cup white sugar
1/4 cup butter, melted
1/2 cup milk
1/2 cup white sugar
1/2 tsp. vanilla extract
2 eggs
8 oz. cream cheese
1/4 cup fruit preserves, any flavor
Preheat oven to 375ºF. To make the crust, in a medium bowl, combine the baking mix, 1/4 cup sugar, melted butter and milk. Stir until a dough forms, then turn the dough out onto a clean surface that has been dusted with some baking mix. Knead for 30 turns. Pat the dough into the bottom and up the sides of an unprepared 9" round cake pan. In the same bowl, beat together the remaining 1/2 cup sugar, vanilla, eggs and cream cheese. Pour over the dough in the pan. Bake for 30 minutes in the preheated oven, until the edges are golden and the filling is set. Allow the coffee cake to cool for 10 minutes, then spread the fruit preserves over the top.
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Delicate Pecan Rolls
2 Tbsp melted butter
2 Tbsp corn syrup
1/2 cup brown sugar, packed
1/2 cup pecan halves
1 pkg. refrigerator biscuits
Brush muffin pans generously with melted butter. Pour small amount of corn syrup over butter in each muffin pan; sprinkle with sugar. Place several pecans in each muffin cup; top with a biscuit. Brush biscuits with remaining butter. Bake at 425ºF. for 10 minutes or until done. 8 Servings
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Delicious Pull-Apart Bread
1/2 cup butter, melted and cooled
1 egg
1 tsp. garlic salt
1 Tbsp. dried parsley
1 lb. loaf frozen bread dough, thawed
In a bowl, combine cooled butter, egg, garlic salt and dried parsley. Pull off walnut size pieces of dough. Dip the bread pieces in the butter mixture and place in a lightly greased Bundt cake pan. When all of the bread dough has been placed in the pan, pour the remaining butter mixture over the top of the dough. Cover pan and put in a warm place until bread pieces have doubled in size. Meanwhile, preheat oven to 350ºF. Bake in preheated oven for 30 to 45 minutes, until browned. Serve warm
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Delightful Apple Spice Muffins
1/2 cup margarine
2/3 cup white sugar
2 eggs
1-1/2 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground allspice
2 tsp. baking powder
1/2 tsp. baking soda
1 cup applesauce
Preheat oven to 350ºF. Line a mini muffin pan with paper liners. In a large bowl, cream together the butter or margarine and sugar. Add eggs, and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into muffin cups 2/3's of the way full. Bake 17 minutes or until done.
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Devin's Delight Banana Bread
from foodgeeks.com, recipe by Chef Ryan Snyder
1/2 cup margarine
2 eggs
4 medium ripe bananas
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2/3 cup sugar
1-3/4 cups flour
1 cup chopped nuts, optional
Combine margarine, eggs and bananas. Add salt, baking powder, baking soda, and sugar. Mix well until all lumps are removed. Add flour. Mix well. Add nuts. Mix well. Spoon into 1 greased loaf pan. Bake at 350ºF. for 55-60 minutes.
Per Serving (excluding unknown items): 446 Calories; 23g Fat (44.9% calories from fat); 8g Protein; 56g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 617mg Sodium. Exchanges: 1-1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 4 Fat; 1 Other Carbohydrates.
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