Dizzy Pineapple Bread
8 oz. can pineapple chunks
2-3/4 cups self-rising flour
1/3 cup white sugar
12 oz. can or bottle beer
Preheat oven to 350ºF. Grease one 9x5" baking pan. Combine the pineapple flour, sugar and beer. Do not overmix! Pour batter into the prepared pan. Bake about 1 hour or until bread tests done.
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Double Decadent Muffins
presented by Chicosa Canyon Bed and Breakfast
1/2 cup butter or margarine, soft, melted
1/2 cup brown sugar
1 tsp. vanilla extract
2/3 cup milk
2 large eggs
1/2 tsp. salt
1 Tbsp. baking powder
2-1/4 cups flour
1/2 cup chocolate chips
1/2 cup peanut butter chips
1/4 cup walnuts, chopped
1/4 cup pecans, chopped
Combine margarine, brown sugar, vanilla, and milk. Add chips and nuts and blend with wet ingredients. Add dry ingredients and mix just until moist. Spray or grease large muffin cups. Fill 2/3 full. Bake at 400ºF.for 15-20 minutes. Cool before removing muffins from pan. 6 LARGE muffins
Per Serving (excluding unknown items): 619 Calories; 34g Fat (48.1% calories from fat); 13g Protein; 69g Carbohydrate; 4g Dietary Fiber; 108mg Cholesterol; 652mg Sodium. Exchanges: 2-1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 6 Fat; 2 Other
Carbohydrates.
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Doughnut Muffins
1/3 cup shortening
1/2 cup sugar
1 egg
1/2 tsp. orange or vanilla extract
1-1/2 cup flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/2 cup sugar
1 tsp. cinnamon
1/4 cup butter, melted
Beat shortening and 1/2 cup sugar. Add eggs and extract, beat well. Mix dry ingredients, add to batter alternately with milk. Spoon into 12 muffin cups and bake at 350ºF. for 20 minutes Mix sugar with cinnamon. Brush muffins with butter and dip in the sugar mixture. Serve warm.
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Dried Cherry Muffins
from "It's Family Circle Great Meals, April 1991"
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. ground allspice
1/8 tsp. salt
1/3 cup sour cream
1 large egg
2 Tbsp. sugar
2 Tbsp. brown sugar
2 Tbsp. orange juice
1 Tbsp. butter or margarine, melted
1 tsp. grated lemon rind
1/2 cup dried cherries
Preheat oven to 375ºF. Lightly grease six 2-1/2" muffin cups. Combine flour, baking powder, baking soda, allspice, and salt in medium bowl. Beat together sour cream, egg, sugars, orange juice, butter, and lemon rind, in small bowl. Add to dry ingredients, stirring just to moisten. Do not overmix. Stir in cherries. Spoon equal amounts of batter into prepared muffin cups. Bake 15 minutes or until wooden pick inserted in centers comes out dry. Cool in pan on wire rack for 5 minutes. Gently loosen muffins with small spatula and remove to wire rack to cool. Makes 6 muffins
Per Serving (excluding unknown items): 163 Calories; 6g Fat (30.2% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 176mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
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Dried Cherry Scones
1/2 cup dried tart red cherries or mixed dried fruit bits
2 Tbsp. cherry brandy or apricot nectar
2 cups flour
3 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
6 Tbsp. chilled butter
1/4 chopped walnuts or pecans, toasted, optional
1 beaten egg
1/3 cup half-and-half, light cream or milk
1 Tbsp. half-and-half, light cream or milk
2 tsp. sugar
In small bowl, combine cherries and brandy; let stand 15 minutes. Meanwhile, in medium bowl, stir together flour, 3 Tbsp. sugar, baking powder and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. If desired, add nuts; toss until mixed. Make a well in center of dry mixture. In small bowl, stir together one egg and 1/3 cup half-and-half. Add to dry mixture all at once. Using fork, stir just until moistened. Turn dough out onto lightly floured surface. Knead dough gently 12-15 strokes or until nearly smooth. Pat or lightly roll out to 1/2” thickness. Cut into desired shapes with floured 2-1/2-3” cutter, dipping cutter into flour between cuts. Place 1” apart on ungreased baking sheet. Brush tops with half-and-half. Sprinkle with 2 tsp. sugar. Bake at 400ºF. for 12-15 minutes or until golden. Remove from sheet and cool on wire rack 5 minutes. Serve warm. Makes 10-12.
Shortcut: Prepare as directed, except increase half-and-half from 1/3 cup to 1/2 cup. Do not knead, roll or cut out. Drop from a Tbsp. into mounds 1” apart on ungreased baking sheet. Brush tops with half-and-half, sprinkle with sugar. Bake and serve as directed.
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Drop Biscuits
from Lynda
2 cup flour
4 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea or kosher salt
1 tbsp pure vanilla extract
2/3 cup fat-free buttermilk
1/4 cup oil
Stir flour, sugar, baking powder, soda and salt with a wire whisk in a bowl and mix together. Stir in vanilla, buttermilk and oil just until blended. Drop 8 mounds of batter onto a prepared cookie sheet. (greased or lined with parchment paper) Bake at 350ºF for 12 to 14 minutes until well browned on the bottoms and light brown on the tops. Cool on a wire rack. Split biscuits into a top and bottom. Spoon whipped topping and strawberries on the bottom biscuit. Replace the top biscuits. Serve topped with fresh whipped cream, milk or half and half. Serves 8.
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Easter Sunrise Muffins
recipe by Judy
2 cups white flour
2 cups whole wheat flour
2 cups sugar
4 tsp. soda
4 tsp. cinnamon
1 tsp. salt
1/2 tsp. cloves
4 cups (5 med.) apples, peeled and shredded
1 cup carrots shredded
1 cup coconut
1 cup raisins
1 cup nuts, chopped
3 eggs beaten
1-1/2 cups oil
1/2 cup milk
4 tsp. vanilla
Mix all dry ingredients together and set aside. Shred apples, carrots and measure into another bowl. Add coconut, raisins and nuts to apples and carrots. In large mixing bowl, beat eggs, oil, milk and vanilla. Add dry ingredients, finish with apples, carrots, coconut, raisins and nuts. Bake in greased muffin tins at 350ºF. for 20 minutes. Yield: 36 - 40 muffins.
NOTE: The muffins keep well in freezer. Recipe can be cut in half.
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Easter Sweet Buns
3 cups beer
2 lb. dark brown sugar
1/2 cup butter
6 eggs
1 tsp. vanilla extract
9 cups all-purpose flour
1/4 cup baking powder
3 cups raisins
3 cups fruit cocktail
Preheat oven to 350ºF. Grease 2 8x4" loaf pans. In a large saucepan, combine beer, sugar and margarine over a medium-low heat. When the ingredients melt into each other remove from the stove top and let cool. When the mixture is cool, mix in beaten eggs and vanilla extract. In a large bowl, combine flour, baking powder, raisins and mixed fruits. Stir beer mixture slowly into the dry mixture, incorporating and mixing as you go. Pour mixture into the prepared loaf pans. Bake for 90 minutes.
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Easy Biscuits
2-1/4 cups Bisquick
2/3 cup milk
Heat oven to 450ºF. Stir ingredients until soft dough forms. If dough is too soft to handle, stir in 2-4 Tbsp. additional Bisquick, 1 Tbsp. at a time. Place on surface sprinkled with Bisquick; roll to coat. Shape into a ball; knead 10 times. Roll dough 1/2” thick. Cut with 2-1/2” round cutter dipped in Bisquick. Place about 1” apart on ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Makes 9.
Drop Biscuits: Do not knead dough; drop by 9 spoonfuls onto ungreased cookie sheet.
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Easy Cheddar Biscuits
from “The Best of Mr. Food Cookin’ Quickies”
1-1/2 cups self-rising flour
1 Tbsp. sugar
1/3 cup butter
1/2 cup milk
1 cup (4 oz.) shredded sharp Cheddar cheese
Preheat oven to 425ºF. Combine flour and sugar in large bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Add milk, stirring just until moist. Stir in cheese. Turn dough out onto lightly floured surface. Knead with floured hands 3-4 times. Pat or roll dough to 1/2” thickness; cut with 2” biscuit cutter. Place on lightly greased baking sheet. Bake 10- minutes or until golden. Makes 1-1/2 dozen.
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Easy Cheese & Garlic Scones
2 cups self-rising flour
2 Tbsp. butter
1 pinch salt
1/2 cup shredded Cheddar cheese
1 clove garlic, minced
1 cup milk
Preheat oven to 425ºF. Lightly grease a baking sheet. In a large bowl, sift together flour and salt. Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the center of the mixture and pour in the milk, reserving 1 tsp. for a glazing the scones. Gently mix, just until combined. Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 1" thick round. Cut into 8 wedges. Place on prepared tray and brush with reserved milk. Bake in preheated oven for 10 to 20 minutes, or until light brown. Serve hot or let cool on a wire rack. Makes 8.
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Easy Cheese Batter Bread
from "Pillsbury Best of the Bake-Off Cookbook"
Frances Sisinni, Milwaukee, WI, 1972
2-1/2 cups flour
2 tsp. sugar
1-1/2 tsp. salt
1 pkg. active dry yeast
4 oz. (1 cup) shredded Cheddar cheese
3/4 cup milk
1/2 cup butter or margarine
3 eggs
In large bowl, combine 1-1/2 cups flour, sugar, salt and yeast; blend well. Stir in cheese. In small saucepan, heat milk and margarine until very warm (120-130ºF.) Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 1 cup flour. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85ºF.) until light and doubled in size, 45-60 minutes. Generously grease 1-1/2 or 2-quart casserole or 9x5” loaf pan. Stir down dough to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 20-25 minutes. Heat oven to 350ºF. Uncover dough. Bake 40-45 minutes or until deep golden brown. Immediately remove from casserole; cool on wire rack.
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Easy Cinnamon Rolls
Rolls:
2 cups self-rising flour
1/4 cup shortening
3/4 cup milk
1/2 cup sugar
2 tsp. cinnamon
1/4 cup butter, melted
Icing:
1 cup powdered sugar
1 Tbsp. milk
1/2 tsp. vanilla
Heat oven to 425ºF. Grease 9" round cake pan. 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 14x10" rectangle, about 1/8" thick. In small bowl, combine sugar and cinnamon; mix well. Brush dough with melted butter; sprinkle evenly with cinnamon-sugar. Beginning with long side, roll up dough jelly-roll fashion. Cut into 3/4" thick slices; place in greased pan.. Bake 18-20 minutes or until golden brown. Cool about 2 minutes. Meanwhile, in small bowl, combine all icing ingredients; stir until smooth. Drizzle icing over warm rolls. Makes 18.
NOTE: Rolls can be baked in greased muffin cups for 12-15 minutes or until golden brown.
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Easy Cream Cheese Danish
Cream Cheese Filling:
6 oz. cream cheese, softened
3 Tbsp. sugar
4 tsp. flour
1 egg
Rolls:
two 5.5-oz. pkgs. buttermilk biscuit mix
3-4 Tbsp. sugar
2/3 cup milk
1/3 cup butter, melted
Glaze:
1 cup powdered sugar
1 Tbsp. warm water
1/4 tsp. vanilla
Heat oven to 450ºF. Lightly grease 1 large or 2 medium cookie sheets. In small bowl, combine cream cheese and 3 Tbsp. sugar; beat well. Add flour and egg; beat until smooth; set aside. In large bowl, combine biscuit mix and 3-4 Tbsp. sugar; mix well. Add milk and melted butter; blend well. Drop dough by rounded tablespoonfuls onto greased cookie sheet, forming 16 mounds. With back of spoon, make shallow indentation in center of each mound. Place heaping tablespoonful of cream cheese filling into each indentation. Bake 12-15 minutes or until golden brown. Cool 5 minutes. In small bowl, combine all glaze ingredients. Blend until smooth; drizzle over warm rolls. Makes 16.
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Easy Crescent Danish Rolls
from "Pillsbury Best of the Bake-Off Cookbook"
Barbara S. Gibson, Ft. Wayne, IN, 1975 Grand Prize Winner
8 oz. cream cheese, softened
1/2 cup sugar
1 Tbsp. lemon juice
two 8-oz. cans crescent rolls
4 tsp. preserves or jam
Glaze:
1/2 cup powdered sugar
1 tsp. vanilla
2-3 tsp. milk
Heat oven to 350ºF. In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth. Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 Tbsp. cream cheese mixture. Starting at longer side, roll up each rectangle, firmly pinching edges and ends to seal. Gently stretch and roll each to about 10” long. Coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 tsp. preserves. Place on ungreased large cookie sheet. Bake 20-25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
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Easy Danish
2 cups Bisquick
2 Tbsp. sugar
4 Tbsp. soft butter
2/3 cup milk
cinnamon to taste
fruit preserves
Heat oven to 450ºF. In medium bowl, blend mix, sugar, cinnamon and butter. Stir in milk just until batter forms, then beat 15 strokes. Drop rounded tablespoonfuls of batter on lightly greased cookie sheet. Form a well in center with the back of a spoon; place about one teaspoonful of preserves in the well. Bake for 10-15 minutes. Drizzle with glaze.
Glaze: In small bowl, mix 2/3 cup powdered sugar, 1 Tbsp. warm water and 1/4 tsp. vanilla until smooth.
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Easy Drop Danish
2 cups Bisquick
1/4 cup butter, softened
2 Tbsp. sugar
2/3 cup milk
1/4 cup fruit-flavored preserves
Vanilla Glaze, below
Heat oven to 450ºF. Lightly grease cookie sheet. Stir Bisquick, butter and sugar in medium bowl until crumbly. Stir in milk until dough forms, beat 15 strokes. Drop dough by rounded tablespoonfuls about 2” apart onto cookie sheet. Make shallow well in center of each with back of spoon; fill with 1 tsp. preserves. Bake 10-15 minutes or until golden brown. Drizzle glaze over warm Danish. Makes 12.
Vanilla Glaze: Mix together 3/4 cup powdered sugar, 1 Tbsp. warm water and 1/4 tsp. vanilla until smooth and thin enough to drizzle.
Variation: For Cherry-Almond Danish, use cherry preserves and substitute almond extract for the vanilla in the Glaze. For an extra nutty crunch, sprinkle the glaze with toasted chopped almonds.
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Easy Fruit Coffee Cake
Cake:
1-1/2 cups self-rising flour
1/2 cup sugar
1/2 cup butter
1/2 cup milk
1 egg, beaten
Topping:
3 cups sliced fresh plums, peaches, apples or pears
1/2 cup sugar
1/2 tsp. cinnamon (except with pears)
3 Tbsp. butter, melted
Heat oven to 375ºF. Grease 13x9" pan. In large bowl, combine flour and 1/2 cup sugar; mix well. With pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Add milk and egg; stir just until blended. Spread batter evenly in greased pan. Arrange sliced fruit in rows over batter. In small bowl, combine 1/2 cup sugar and cinnamon; mix well. Sprinkle evenly over fruit. Drizzle with melted butter. Bake 28-35 minutes or until golden brown. Serve warm or cool. Serves 18.
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Easy Garlic-Cheese Biscuits
2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese (2 oz.)
1/4 cup butter, melted
1/4 tsp. garlic powder
Heat oven to 450ºF. Mix Bisquick, milk and cheese to make a soft dough. Beat vigorously 30 seconds. Drop 10 -12 spoonfuls of dough onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix butter and garlic powder; brush on warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12.
Easy Herb-Cheese Biscuits: Stir in 3/4 tsp. dried dill weed, dried rosemary leaves, crumbled, or Italian seasoning with the Bisquick.
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Easy Lemon Bread
from "Holiday Delights Cookbook", Midwest Power Systems, 1992
1 pkg. lemon cake mix
1/2 cup oil
3.25 oz. pkg. instant lemon pudding
1 cup water
4 eggs
1/2 cup chopped nuts, optional
Put all ingredients in a bowl. Mix 4 minutes. Put into 2 large, greased loaf pans. Bake 30-40 minutes at 350ºF. or until cake tester/toothpick comes out clean.
Dawn's Notes: This is a very moist, flavorful bread, that is so easy to make! And freezes well too. I wrap individually in Saran Wrap, then put into gallon sized Zip-Loc bags, label bag, and freeze. I thaw at room temperature before giving away in December. *** A single recipe yielded 14 tiny pans, baked at 350ºF. for 15-25 minutes.
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Easy Oatmeal Muffins
1 cup milk
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
2 tsp. baking powder
1/2 tsp. salt
Preheat oven to 425ºF. Grease muffin cups or line with paper muffin liners. In a small bowl, combine milk and oats; let soak for 15 minutes. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes 1 dozen.
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Easy Southern Biscuits
2 cups self-rising flour
2 Tbsp. white sugar
1 cup milk
1/3 cup mayonnaise
Preheat oven to 350ºF. Line 10 muffin cups with paper muffin liners. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size. Makes 10.
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Easy Streusel Coffee Cake
18-1/2 oz. pkg. yellow cake mix
3-1/2 oz. pkg. instant vanilla pudding mix
1/3 cup vegetable oil
4 eggs
1 cup plain yogurt
1 Tbsp. unsweetened cocoa powder
1/2 cup chopped walnuts
1 tsp. ground cinnamon
Beat yellow cake mix, instant vanilla pudding mix, oil, eggs and yogurt together until no lumps remain. In a separate bowl mix cocoa, chopped nuts, and cinnamon together. Spray a large Bundt pan with cooking spray and put 1/2 of batter in pan. Sprinkle streusel mix over batter and top streusel with remaining batter. Bake at 350ºF for 50 minutes. Cool for 15 minutes and take out of pan.
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Egg & Cheese Puffs
1 lb. bacon
10 eggs, beaten
16 oz. cottage cheese
1 lb. Monterey Jack cheese, shredded
7 oz. can diced green chile peppers, drained
1/2 cup all-purpose flour
1/2 cup butter, melted
1 tsp. baking powder
1/2 tsp. salt
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon. Cover and refrigerate overnight. The next morning, preheat oven to 350ºF. Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups. Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top. Makes 2 dozen.
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Eggnog Quick Bread
2 eggs
1 cup eggnog
2 tsp. rum flavored extract
2-1/4 cups all-purpose flour
1/2 tsp. salt
1 cup white sugar
1/2 cup butter, melted
1 tsp. vanilla extract
2 tsp. baking powder
1/4 tsp. ground nutmeg
Preheat oven to 350ºF. Grease bottom only of a 9x5" loaf pan, or three 5-3/4x3-1/4" loaf pans. Beat eggs in large bowl. Blend in sugar, eggnog, butter, rum extract, and vanilla. Stir together flour, baking powder, salt, and nutmeg. Mix into eggnog mixture; stir to just moisten dry ingredients. Pour batter into prepared pan or pans. Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool 10 minutes, and then remove bread from pan. Cool completely. Wrap tightly, and store in the refrigerator.
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English Scones
2 cups flour
2-1/2 tsp. baking powder
1/4 tsp. baking soda
1 egg, slightly beaten
3/4 cup buttermilk
2 Tbsp. sugar
1/2 tsp. salt
1/4 cup butter
1/4 cup currants or raisins, optional
1 Tbsp. grated orange rind
Mix flour, baking powder, baking soda, sugar and salt. Cut in butter. Beat egg and add it to buttermilk. Mix slightly. Add egg mixture to dry ingredients; mix slightly. Add currants/raisins and orange rind. Mix with fork. Divide dough in 1/2 and turn both pieces into round cake pans. Cut each circle into wedges (not all the way through). Prick with fork. Sprinkle with sugar. Bake at 425ºF. for 10 to 15 minutes. Top with butter or jam and serve with a spot of tea!
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English Scones #2
5 cups flour
1 cup sugar
1/2 tsp. salt
5 tsp. baking powder
1/2 to 1 box raisins
1 cup shortening
2 eggs, combined with milk to make 2 cup liquid
3/4 tsp. vanilla
Combine flour, sugar, salt, baking powder and raisins. Mix shortening with milk and egg mixtures. Roll out on floured board 1 to 2-inches thick. Cut out. Place on greased cookie sheet. Bake at 475ºF.until lightly brown.
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Esther's Overnight Coffee Cake
from "Southern Living Annual Recipes 1992"
2 cups all-purpose flour
1 cup sugar
1/2 cup firmly packed brown sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup buttermilk
2/3 cup butter or margarine, melted
2 large eggs
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1 tsp. ground cinnamon
Combine first 7 ingredients in a large mixing bowl; add buttermilk, butter, and eggs. Beat at low speed with an electric mixer until moistened; beat at medium speed 3 minutes. Spoon batter into a greased and floured 13x9” pan. Combine 1/2 cup brown sugar, pecans, and 1 tsp. cinnamon; sprinkle over batter. Cover and refrigerate 8 to 12 hours. Uncover and bake at 350ºF. for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Serve warm. Yield:12 to 15 servings
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Fall Harvest Muffins
recipe by Lynda
2 cups flour
1/3 cup sugar
1 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 cup apple cider or apple juice
1/3 cup oil
1/4 cup maple sugar (I use pure maple syrup)
1 large egg, beaten to blend
1 tsp. vanilla extract
1 Rome apple, or other baking apple peeled, cored, grated
1 cup craisins, or dried cherries
3/4 cup pecans, coarsely chopped
Position rack in center of oven and preheat to 400ºF. Line twelve 1/3-cup muffin cups with paper liners. Combine flour, sugar, baking powder, ground cinnamon, baking soda, ground allspice and nutmeg in large bowl. Whisk apple cider, vegetable oil, maple syrup, egg and vanilla extract in medium bowl to blend. Add to dry ingredients and mix just until combined. Fold in grated apple, golden raisins and chopped walnuts. Divide batter equally among prepared muffin cups. Bake until muffins are brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer muffin tin to rack and cool. Makes 12 muffins.
Per Serving (excluding unknown items): 263 Calories; 11g Fat (38.0% calories from fat); 3g Protein; 38g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 32mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 Fat; 1/2 Other Carbohydrates.
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Famous Buttermilk Biscuits
2 cups self-rising flour
1 tsp. sugar
1/3 cup shortening
3/4 cup + 2 Tbsp. buttermilk
melted butter
Heat oven to 450ºF. In large bowl, combine flour 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 just until smooth. Roll out to 1/2" thick. Cut with floured 2-1/2" round cutter. Place on cookie sheet. Bake 12-14 minutes or until golden brown. Brush tops of hot biscuits with melted butter. Serve warm. Makes 12.
NOTE: To substitute for buttermilk, use 2-1/2 tsp. vinegar or lemon juice plus milk to make 3/4 cup plus 2 Tbsp.
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Famous Cranberry Orange Muffins
2 cups flour
1 cup sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 cup applesauce
1 beaten egg
1 Tbsp. grated orange peel
3/4 cup orange juice
1-1/2 cups golden raisins
1-1/2 cups cranberries, chopped
Mix all ingredients together, until slightly moistened. Spoon batter into greased muffin tins or wells lined with baking papers. Bake at 350ºF. for about 25-30 minutes.
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Fast Food-Style Biscuits
4 cups self-rising flour
3/4 cup shortening
1-2/3 cups buttermilk
melted butter
Heat oven to 450ºF. Grease large cookie sheets. Place flour in large bowl. 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 just until smooth. Roll out to 1/2" thick. Cut with floured 2-3/4" round cutter. Place on cookie sheet. Bake 10-12 minutes or until golden brown. Brush tops of hot biscuits with melted butter. Serve warm. Makes 20.
NOTE: To substitute for buttermilk, use 5 tsp. vinegar or lemon juice plus enough milk to measure 1-2/3 cups.
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Fat-Free Zucchini Muffins
4 egg whites, beaten
2 cups sugar
1 cup applesauce
2 cups zucchini, grated
2 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1-1/2 tsp. baking powder
1/4 cup nuts, optional
Mix all ingredients well. Spoon into prepared muffin tins. Bake at 350ºF. for 25-30 minutes.
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Fiesta Cornbread
from Ortega
2 cups all-purpose flour
1-1/2 cups white or yellow corn meal
1-1/2 cups shredded mild cheddar cheese, for topping
7 oz. can diced green chiles
1/2 cup granulated sugar
1 Tbsp. baking powder
1-1/2 tsp. salt
12-oz. can evaporated milk
1/2 cup vegetable oil
2 eggs
Preheat oven to 375ºF. Grease 13x9" baking pan. Combine flour, cornmeal, cheese, chiles, sugar, baking powder and salt in large bowl; mix well. Add evaporated milk, vegetable oil and eggs; stir just until moistened. Spread into prepared baking pan. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; cut into squares. Serve warm.
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Filled Strawberry Bread
3 cups all-purpose flour
2 cups white sugar
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. baking soda
1-1/2 cups vegetable oil
4 eggs, beaten
1 tsp. red food coloring
two 10 oz. pkg. frozen strawberries, thawed and drained
8 oz. cream cheese
Preheat oven to 350ºF. Grease two 9x5" loaf pans. In a large mixing bowl, stir together the flour, sugar, salt, cinnamon and baking soda. Add oil, beaten eggs, food coloring; mix well. Drain the strawberries and reserve 1/2 cup of the juice for the filling. Fold in the drained strawberries. Pour batter evenly into the prepared pans. Bake 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely. In a medium mixing bowl, mix together the cream cheese with 1/2 cup of the reserved strawberry juice. Slice the loaf twice horizontally to make three layers. Spread the cream cheese mixture between the layers and reassemble the loaf. Wrap loaves in plastic and chill in the refrigerator to set the filling. Slice and serve chilled.
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Flour Tortillas
from Gail
In a medium mixing bowl with paddle attachment, combine flour, baking powder and salt. Cut in fat until crumbly. Gradually add hot water to the flour mixture, mixing just until dough sticks together and forms a ball. Knead 10 times and form into cylinder and wrap the dough in plastic wrap or a dish towel to prevent drying out. Allow to rest at room temperature for at least 30 minutes or up to 2 hours. Divide dough into 15 equal portions. Shape each into a flattened ball and place on a baking sheet. Cover and let the balls rest for 20 to 30 minutes more. Roll each ball into a 8-9" diameter tortilla. Dust off excess flour. Stack between layers of plastic wrap to prevent drying out while rolling out the remaining dough. Heat an ungreased heavy cast iron skillet or griddle over medium high heat. Place the tortillas, one at a time, or as many will fit without overlapping, and bake for 30 seconds. Turn over and bake on second side. Look for the tortilla to look dry, and not shiny, with brown spots. A done tortilla will be soft and not crisp. Remove from griddle when done and stack in a clean dish towel to keep warm until serving. Makes 15 8 to 9" tortillas.
Gail’s Notes: For corn tortillas I use Masa Harina by Quaker. It is tweaked from The Bread Bible by Beth Hensperger.
Per Serving (excluding unknown items): 182 Calories; 7g Fat (35.7% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 263mg Sodium. Exchanges: 1-1/2 Grain(Starch); 1-1/2 Fat; 0 Other Carbohydrates.
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Fluffy Cake Doughnuts
2 cups all-purpose flour
3/4 cup white sugar
2 tsp. baking powder
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 tsp. salt
3/4 cup milk
2 eggs, beaten
1 tsp. vanilla extract
1 Tbsp. shortening
1 cup powdered sugar
2 Tbsp. hot water
1/2 tsp. almond extract
Preheat oven to 325ºF. Lightly grease a doughnut pan. In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended. Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan. To make glaze, blend powdered sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving. Makes 1 dozen.
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Focaccia with Tomato Slices
from Lynda
1 pound frozen white bread dough, thawed
1/4 cup olive oil, plus 2 Tbsp. to grease cookie sheets
4 medium firm ripe, red tomatoes, cut into 1/4" slices
1 tsp. coriander
1 tsp. cumin seed
1 tsp. fennel seed
1 tsp. black peppercorns
1 tsp. red peppercorns
1 tsp. green peppercorns
1 clove garlic, peeled and chopped
Salt
4 ounces mild goat cheese, crumbled
1/2 cup arugula leaves, washed and cut into strips
Preheat oven to 375ºF. Brush 2 cookie sheets with olive oil. Divide thawed dough in half and shape into balls, then flatten each with a rolling pin into a 1/2" thick circle. Place each circle of dough on prepared cookie sheet. Divide and arrange tomatoes evenly on top of dough. Grind spices together in a blender until lightly crushed, add garlic and remaining olive oil. Blend quickly and pour into a small bowl. Brush the spiced oil mixture over the tomato slices and along the edges of the bread. Salt lightly. Place in the middle of oven and bake for about 20 minutes, or until bread is golden brown. Remove from oven, sprinkle with cheese and garnish with arugula strips. Cut into wedges and serve. Serves 6 to 8
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French Breakfast Puffs
1/3 cup shortening
1/2 cup sugar
1 egg
1-1/2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup milk
1/2 cup sugar
1 tsp. ground cinnamon
1/2 cup butter, melted
Heat oven to 350ºF. Grease 15 muffin cups. Mix shortening, 1/2 cup sugar and egg thoroughly. Mix flour, baking powder, salt and nutmeg; stir into egg mixture alternately with milk. Fill muffin cups 2/3 full. Bake 20-25 minutes or until golden brown. Mix 1/2 cup sugar and cinnamon. Immediately roll hot muffins in melted butter, then in cinnamon-sugar mixture. Serve hot. Makes 15.
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French Cinnamon Muffins
2 cups self-rising flour
1/2 cup sugar
1/4 tsp. cinnamon
2/3 cup milk
1/3 cup butter, melted and cooled
1 egg
1/4 cup sugar
1 tsp. cinnamon
1/4 cup butter, melted
Heat oven to 425ºF. Grease 12 muffin cups or line with paper baking cups. In large bowl, combine flour, 1/2 cup sugar and 1/4 tsp. cinnamon. Mix well. In small bowl, combine milk, 1/3 cup melted butter 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 15-18 minutes or until golden brown. Meanwhile, in small bowl, combine 1/4 cup sugar and 1 tsp. cinnamon; mix well. Remove muffins from cups. Dip tops of warm muffins in the 1/4 cup melted butter, then in cinnamon-sugar mixture. Serve warm. Makes 1 dozen.
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Fresh Apple Nut Bread
1/4 cup butter, at room temperature
1 cup firmly packed brown sugar
2 eggs
3 cups flour
2 cups peeled grated apples (2 large apples)
3/4 cup chopped nuts
1-1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. grated lemon peel
1 tsp. salt
1 tsp. cinnamon
3/4 tsp. grated nutmeg
3/4 cup buttermilk
Heat oven to 350ºF. Grease and flour 9x5" loaf pan. Cream butter and sugar in medium bowl; beat in eggs. Combine flour, apples, nuts, baking soda, baking powder, lemon peel, salt, cinnamon and nutmeg in separate bowl. Blend in creamed mixture alternately with buttermilk. Turn into pan and bake until toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan and cool completely on wire rack.
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Fresh Corn & Cornmeal Muffins
from “Mom’s Big Book of Baking”
1 cup flour
1 cup yellow cornmeal
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, melted and cooled
2 large eggs
1 cup buttermilk or lowfat plain yogurt
1-1/2 cups fresh corn kernels from about 2 medium ears of corn
Preheat oven to 375ºF. Line 12-cup muffin tin with paper liners or coat with cooking spray. Combine flour, cornmeal, sugar, baking powder, baking soda and salt in medium mixing bowl. Whisk together cooled butter, eggs and buttermilk in large mixing bowl. With wooden spoon, stir in flour mixture until just combined. Stir in corn. Fill each muffin cup about three-quarters full. Bake until golden and a toothpick inserted into center comes out clean, 22-25 minutes. Let cool in pan about 5 minutes, invert onto wire rack, then turn right side up on rack to cool completely. Will keep in airtight container at room temperature up to 2 days, or wrap individually in plastic, then foil and freeze up to 1 month. Makes 1 dozen.
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Fresh Corn Spoon Bread
4 cups milk
1-1/4 cups cornmeal
1-1/2 tsp. salt
1 cup whole kernel corn, drained
1/3 cup chopped green onions
1/4 cup unsalted butter, cubed
3 eggs
Preheat oven to 375ºF. Butter one 8x8x2" glass baking dish. Separate the eggs. Whisk milk, cornmeal and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes. Transfer cornmeal to a large bowl. Stir in corn, green onions and butter. Add the egg yolks 1 at a time, stirring after each one. Beat the egg whites until stiff peaks form. Fold the egg whites into the warm cornmeal mixture in two additions. Spread the batter evenly in the prepared pan. Bake at 375ºF. until light, puffed and golden brown, about 30 minutes. Serve immediately.
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Fresh Strawberry Muffins
from Abbie
3 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
4 eggs, beaten
1-1/4 cup oil
2-1/2 cup fresh strawberries, sliced and slightly mashed
Combine dry ingredients in large mixing bowl. In small bowl, combine eggs and oil. Stir strawberries into egg mixture. Blend in flour mixture until thoroughly combined; do not overbeat. Spoon into greased muffin tins. Bake at 400ºF. 25 minutes. Makes about 2 dozen.
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Frosted Cinnamon Rolls
2-1/2 cups Bisquick
2/3 cup milk
2Tbsp. sugar
2 Tbsp. butter, softened
2 Tbsp. sugar
1 tsp. ground cinnamon
1/4 cup raisins, if desired
Frosting, below
Heat oven to 375ºF. Grease 13x9” baking pan. Stir Bisquick, milk and 2 Tbsp. sugar until dough forms; beat 20 strokes. Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times. Roll or pat dough into 15x9” rectangle. Spread with butter. Mix remaining 2 Tbsp. sugar and the cinnamon; sprinkle over dough. Sprinkle raisins evenly over sugar mixture. Roll up tightly, beginning at 15” side. Pinch edge of dough into roll to seal. Cut into twelve 1 1/4” slices. Arrange with cut sides down in pan. Bake 20-23 minutes or until golden brown. Cool slightly; remove from pan to wire rack. Cool completely, about 1 hour. Spread with frosting. Makes 1 dozen rolls.
Frosting: Beat 1-1/2 cups powdered sugar and 1/4 cup softened butter in small bowl with electric mixer on medium speed until light and fluffy. Beat in 2 Tbsp. milk and 1 tsp. vanilla until smooth and spreadable.
Note: Cutting this recipe in half is easy. Use an 8” round pan. Divide ingredients in half. Roll dough into 9x71/2” rectangle, then cut into six 11/4” slices.
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