Frosty Orange Muffins
Muffins:
2 cups self-rising flour
1/3 cup sugar
1 Tbsp. grated orange peel
3/4 cup orange juice
1/4 cup oil
1 egg
Topping:
3 oz. cream cheese, softened
1/4 cup powdered sugar
1 tsp. grated orange peel
Heat oven to 400ºF. Grease 12 muffin cups. In medium bowl, combine flour, sugar and 1 Tbsp. orange peel; mix well. In small bowl, combine orange juice, 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. Meanwhile, combine all topping ingredients; blend well. Remove muffins from muffin cups. Cool 10 minutes. Spread each with topping. Serve warm; store in refrigerator. Makes 1 dozen.
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Fruit & Nut Loaf
1/2 cup margarine
1 cup white sugar
2 eggs
1 cup milk
1 tsp. vanilla extract
1/2 tsp. almond extract
2-1/8 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup candied mixed fruit
3/4 cup raisins
1/2 cup chopped almonds
Preheat oven to 350ºF. Grease one 9x5" loaf pan. Cream butter and sugar together. Beat in eggs one at a time. Beat smooth. Stir in milk, vanilla, and almond flavoring. In large bowl combine flour, baking powder, and salt. Stir in fruit, raisins, and nuts. Add all at once to first bowl. Stir only to moisten. Turn into greased 9x5x3" loaf pan. Bake for 1 hour, until it tests done. Let stand 10 minutes. Remove from pan. Cool and wrap.
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Fruit Bread
3 eggs
1 cup white sugar
1/2 cup vegetable oil
1/2 cup milk
1 tsp. vanilla extract
1 cup grated carrots
2-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup flaked coconut
1/2 cup candied cherries, chopped
1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 350ºF. Grease one 9x5x3" loaf pan. In a large bowl beat eggs until frothy. Add sugar and oil. Beat to blend. Stir in milk, vanilla, and carrot. In another bowl, combine flour, baking powder, soda, cinnamon, salt, coconut, cherries, raisins, and walnuts. Mix well to combine evenly. Pour all at once over batter. Stir to moisten. Turn into greased pan. Bake 1 hour until it tests done. Cool 10 minutes. Remove from pan. Cool and wrap.
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Fruit Muffins
2 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup white sugar
1/4 cup shortening
1 cup milk
1 cup apple, peeled, cored and chopped
Preheat oven to 400ºF. Lightly grease 12 muffin cups. In a large bowl, sift together the flour, baking powder and salt. In a separate bowl, cream together sugar and shortening. Stir the flour mixture into the sugar mixture alternately with the milk. Fold in the fruit. Pour batter into prepared muffin pans. 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.
Note: This is a basic fruit muffin recipe. I use chopped apples, but 1 cup of any type fruit may be added to make a quick and easy batch of fruit muffins.
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Fruit Streusel Coffee Cake
from "The All New Good Housekeeping Cookbook"
Streusel Topping:
3/4 cup flour
1/2 cup packed brown sugar
1 tsp. ground cinnamon
4 Tbsp. cold butter, cut into pieces
Cake:
2-1/4 cups flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, softened
1-1/2 cups granulated sugar
3 large eggs
1 cup milk
1 tsp. vanilla
1-1/4 lbs. ripe pears, apples or peaches, peeled and thinly sliced; or nectarines or plums, not peeled, thinly sliced (3 cups); or 1 pint blueberries
Prepare topping: In medium bowl, combine flour, brown sugar and cinnamon. With fingertips, blend flour mixture and butter until mixture resembles coarse crumbs. Prepare cake: Preheat oven to 350ºF. Grease and flour 13x9” baking pan. In medium bowl, combine flour, baking powder, baking soda and salt. In large bowl, with mixer at low speed, beat butter and sugar until blended, frequently scraping bowl with rubber spatula. Increase speed to high; beat until light and fluffy, about 2 minutes, occasionally scraping bowl. Reduce speed to low; add eggs, one at a time, beating well after each addition. In cup, combine milk and vanilla. With mixer at low speed, alternately add flour mixture and milk mixture, beginning and ending with flour, beating until smooth and occasionally scraping bowl. Spread batter evenly in prepared pan. Arrange fruit slices on top, overlapping slightly. Evenly sprinkle streusel topping over fruit. Bake until toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan on wire rack 10 minutes to serve warm, or cool completely in pan to serve later. Serves 15.
Each serving: 353 calories, 5g protein, 52g carbohydrate, 14g total fat (8g saturated), 78mg cholesterol, 317mg sodium
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Garlic Bubble Ring
1 pound frozen bread dough, thawed
3/4 cup margarine, melted
1 egg, beaten
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1 tsp. salt
1 tsp. dried parsley
Preheat oven to 350ºF. Lightly grease a 9" Bundt cake pan. Pull off pieces of thawed bread dough and form into balls. Combine margarine and egg in a small mixing bowl; mix in cheese, garlic powder, salt and parsley. Dip dough balls into mixture and layer in the prepared pan. Cover and let rise until doubled in volume, about 45 minutes. Bake in preheated oven until golden brown, about 35 minutes.
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Garlic Knots
10 oz. can refrigerated pizza crust dough
1/3 cup olive oil
6 Tbsp. finely chopped fresh garlic
5 Tbsp. grated Parmesan cheese
3 Tbsp. chopped fresh parsley
1 tsp. crushed red pepper
1 tsp. salt
Preheat oven to 450ºF. Roll out pizza dough to form a 10x16" sheet of dough. Cut the sheet into 3/4" parallel strips. Then cut these strips in half making about 24 pieces. Tie each strip into a knot and place these knotted strips of dough close together in a greased pan. Bake in preheated oven until golden brown. Remove the knots from the oven, place them in a big bowl. While the knots are still hot, drizzle them with olive oil. Sprinkle with garlic, cheese, parsley, red pepper and salt. Toss well and serve.
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Garlic-Parmesan Pull-Apart Bread
from TENA5897
2 cans, any brand, regular size canned biscuits
about a half a stick of butter or margarine
California style (with parsley flakes) garlic powder
shredded Parmesan cheese
butter flavored cooking spray
Preheat oven to 400ºF. Spray Pampered Chef deep dish baker generously with olive oil or butter flavored cooking spray. Open cans of biscuits. Tear each biscuit in half so that they're in the shape of a crescent moon. Working from the outer edge of the dish; place crescent halves all the way around so that they are nesting or spooning against each other. Work all the way around until you have completely used up both cans of biscuits and have filled the pan to the center. Sprinkle all the biscuit halves lightly with California style garlic powder. Sprinkle generously with shredded Parmesan cheese. Cut butter or margarine into pats, cut each pat into four squares. Put a tiny square on each biscuit half or every other half until you have completely used up all the butter. Put in the center of the oven and bake until it is brown and done. Serve by pulling off the amount of bread you want.
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Garlic Pull-Aparts
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Liz Plotnick, Gooseberry Patch
1 loaf frozen whole wheat or white bread dough, thawed, cut into 32 pieces
1/3 cup butter, melted
2 Tbsp. fresh parsley, chopped
2 Tbsp. onion, finely chopped
1 tsp. fresh garlic, finely chopped
1/4 tsp. salt
Place bread dough in large mixing bowl. In smaller bowl, combine remaining ingredients. Pour over bread dough. Toss to coat well. Arrange bread dough in greased 1-1/2 quart casserole or 1-1/2 quart soufflé pan. Cover and let rise in warm place until double in size. Heat oven to 375ºF. Bake 30-35 minutes or until golden brown. If bread begins to brown too quickly, shield with aluminum foil. Cool 10 minutes. Invert pan to remove bread. Serve warm. Serves 8.
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George's "Secret" Carrot Muffins
4 eggs
1-1/2 cups granulated sugar
1/2 cup brown sugar
three 71/2-oz. jars junior carrot baby food
1/4 cup vegetable oil or applesauce
2 cups flour
2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 cup raisins, optional
Mix dry ingredients. Mix wet ingredients in separate bowl; add to dry mixture. Fill muffin tins 3/4 full. Bake at 350ºF. for 30 minutes. Sprinkle cinnamon sugar on top while hot.
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German Beer Muffins
3 cups flour
5 tsp. baking powder
1/3 tsp. salt
3 Tbsp. sugar
12-oz. bottle beer
1/2 cup Cheddar cheese, grated
Measure dry ingredients into bowl and pour beer over, stirring to blend. Spoon onto greased muffin tins and brush tops with butter. Sprinkle with cheese. Bake at 350ºF. for 15-20 minutes.
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German Coffee Cake
Cake:
3/4 cup butter
3/4 cup sugar
2 eggs
2 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 cup warm milk
Crumb Recipe:
1 cup brown sugar, packed
1 cup flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 cup butter
Mix as you would another cake. Spread thin in bottom of greased pan. Sprinkle crumbs over the batter. Bake at 350ºF. for 30 minutes.
Crumbs: Blend crumb recipe together with fork or pastry blender. Take handfuls of topping and squeeze tightly and let lumps fall on top of batter. Cool cake. Sprinkle with powdered sugar. Cake can be frozen.
Note: Use a full recipe for a 12 x 24" pan or for 1/2 recipe use an 8 x 12" or 10 x 12" pan.
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Gingerbread
3/4 cup milk
3 tablespoons molasses
1 large egg
2 tablespoons butter or margarine, cut up
3/4 teaspoon salt
3 cups bread flour
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons bread machine yeast
Add ingredients to bread machine pan in the order suggested by manufacturer. (If dough is too dry or stiff or too soft or slack, adjust dough consistency by adding more liquid or more bread flour in 1 teaspoon increments, not exceeding 3 or 4 tablespoons of liquid or flour) Recommended cycle: Basic/white bread cycle; light or medium/normal crust color setting.
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Gingerbread Muffins
from AOL's Holiday area 2003
1 cup butter
1/2 cup brown sugar
4 eggs
2-1/2 cups all-purpose flour
1 cup molasses
2 tsp. cinnamon
2 tsp. baking soda
1 cup buttermilk
2 tsp. ground ginger
2 cups whole-wheat flour
1 cup seedless raisins, optional
Cream butter and sugar. Add eggs, one at a time, beating after each. Add molasses. Sift flours, baking soda. and spices. Add alternately with buttermilk. Stir in raisins. Fill greased muffin pans 2/3 full and bake at 350ºF. for 15 minutes.
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Ginger Popovers
2 Tbsp. butter
3 eggs
1/2 cup half-and-half or light cream
2 Tbsp. cooking oil
1/2 tsp. grated orange peel
1/2 cup flour
1 tsp. ground ginger
1/4 tsp. salt
4-5 cups mixed berries
1/4 cup sifted powdered sugar
Using 1 tsp. butter for each cup, grease bottoms and sides of six 41/4” pie pans. Place on 15x10” baking pan; set aside. In medium bowl, use wire whisk or egg beater to beat eggs, half-and-half, cooking oil and orange peel together until combined. Add flour, ginger and salt. Beat until mixture is smooth. Place baking pan in 400ºF. oven for 1-2 minute or until butter in pie pans is melted. Remove from oven. Immediately pour 1/4 cup of the batter into each pie pan. Return to oven, bake 15-20 minutes or until edges are puffed and centers appear dry. Pierce each popover with a fork to allow the steam to escape. To serve, transfer each popover to a serving plate. Spoon berries into centers of popovers. Sprinkle with powdered sugar. Makes 6.
Notes: To crisp popovers, shut off the oven, return the pierced popovers to the oven for 5-10 minutes more, then remove from their pans while warm. * * * To make one large popover, prepare recipe as directed, but use a 10” ovenproof skillet instead of the pie plates. Place 2 Tbsp. butter in the skillet. Place skillet in a cold oven, preheat oven to 400ºF. (allow 8-10 minutes). Pour batter into preheated pan. Bake about 25 minutes or until done.
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Glazed Blueberry Muffins
from Abbie
1-1/2 cups sugar
3 cups flour
4 tsp. baking powder
1 tsp. salt
2 tsp. lemon zest
2 eggs, slightly beaten
2/3 cup milk
1 tsp. vanilla
1 tsp. lemon extract
1/2 cup butter, melted
2 cups blueberries
Glaze:
2 Tbsp. butter
1/4 cup sugar
1 Tbsp. lemon juice
1/2 tsp. lemon extract
Preheat oven to 350ºF. Line two muffin pans with paper liners or grease well. In a large bowl, sift together sugar, flour, baking powder, salt and lemon zest. In another bowl, combine egg, milk, extracts and melted butter. Pour milk mixture all at once into flour mixture; stir just until moistened. Fold in blueberries. Fill muffin cups three-quarters full. Bake 20-25 minutes. Prepare glaze ingredients by mixing all ingredients in small saucepan; cook over low heat until smooth. (I just did this in a custard cup in the microwave) When muffins are done, remove from oven and pan and spoon a tsp. of glaze over each while hot.
Variation:
Substitute orange extract, juice and zest for the lemon.
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Glazed Cinnamon Rolls
2 Tbsp. sugar
1 tsp. ground cinnamon
2-1/2 cups Bisquick
2/3 cup milk
2 Tbsp. sugar
2 Tbsp. butter, softened
1/4 cup raisins
Glaze, below
Heat oven to 375ºF. Grease 9x13" baking pan. Mix 2 Tbsp. sugar and the cinnamon; set aside. Mix Bisquick, milk and 2 Tbsp. sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick; gently roll to coat. Shape into ball; knead 10 times. Roll into 15x9" rectangle; spread with butter. Sprinkle evenly with sugar mixture; sprinkle raisins evenly over sugar mixture. Roll up tightly, beginning at 15" side. Pinch edge of dough into roll to seal well. Cut into 12 slices. Place with cut sides down in pan. Bake 23-25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls. Makes 1 dozen.
Glaze: Mix together 1-1/3 cups powdered sugar and 2 Tbsp. milk until smooth.
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Glazed Lemon Bread
1/4 cup butter, softened
3/4 cup white sugar
2 eggs
2 teaspoons grated lemon peel
2 cups all-purpose flour
1 teaspoon salt
2-1/2 teaspoons baking powder
3/4 cup milk
1/2 cup chopped walnuts
2 tablespoons white sugar
2 teaspoons lemon juice
Preheat oven to 350ºF. Lightly grease 1 9x5" loaf pan. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder. Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan. Bake 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.
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Glazed Orange Muffins
from "The Muffin Lady"
1/2 cup orange juice
1 tsp. rum flavoring
2 cups sugar
1 stick butter
1/2 tsp. baking soda
2/3 cup buttermilk
1/4 tsp. salt
2 cups flour
1/8 tsp. mace
2 eggs
2 Tbsp. orange marmalade
1 tsp. vanilla extract
1/3 cup toasted, flaked coconut
Preheat the oven to 350ºF. Mix the orange juice with the rum flavoring and 1 cup sugar in a saucepan. Heat over a low flame and stir to blend until sugar is dissolved. Cream the remaining 1 cup sugar and butter. Dissolve the baking soda in the buttermilk. Sift together the salt, flour, and mace. Add the eggs, one at a time, to the creamed mixture. Alternately add the flour mix and buttermilk. Add the marmalade and vanilla. Fold in the toasted coconut. Spoon the batter into a wax paper-lined 12-unit muffin pan. Bake for 25 - 30 minutes. Remove from the oven and pour the orange juice mixture over each muffin, using approximately 2-4 Tbsp. per muffin. Let stand 30 minutes before serving. Yield: twelve 2-4 ounce muffins or six 6-8 ounce muffins.
Note: The safe way to toast coconut is to put it on a cookie sheet in an oven set at 350* for around 10 minutes. You need to check it periodically because coconut burns easily.
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Golden Coconut Almond Muffins
1-1/2 cups all-purpose flour
1 cup shredded coconut
1/2 cup white sugar
1/3 cup chopped toasted almonds
1-1/2 tsp. baking powder
3/4 tsp. orange zest
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup unsweetened coconut milk
1/4 cup orange juice
1/4 cup extra virgin olive oil
1 tsp. vanilla extract
Preheat oven to 400ºF. Lightly grease a 12 cup muffin pan. In a large bowl, mix flour, shredded coconut, sugar, almonds, baking powder, orange zest, baking soda, and salt. In a medium bowl, whisk together coconut milk, orange juice, olive oil, and vanilla extract. Pour into the flour mixture, and stir until just blended. Transfer to the prepared muffin pan. Bake 15 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean. Turn onto a wire rack to cool before serving. Makes 1 dozen.
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Golden Raisin Scones
2 cups self-rising flour
2 Tbsp. sugar
1/2 cup butter
1 cup golden raisins
3/4 cup buttermilk
1 egg, separated
sugar for topping
Heat oven to 375ºF. Grease large cookie sheet. In large bowl, combine flour and 2 Tbsp. sugar; mix well. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in raisins. In small bowl, combine buttermilk and egg yolk; blend well. Stirring with fork, add enough buttermilk mixture until soft dough forms and mixture begins to pull away from sides of bowl. On lightly floured surface, knead dough just until smooth. Divide dough in half; shape each half into smooth ball. Place balls on greased cookie sheet. Flatten each into 6" round. With floured knife or pizza cutter, cut each into 6 wedges, but do NOT separate. In small bowl, beat egg white until foamy. Brush tops of scones with egg white; sprinkle with sugar. Bake 18-20 minutes or until golden brown. Serve warm. Makes 12 scones.
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Golden Raisin Soda Bread
4 cups white, all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 tablespoon sugar
2/3 cup golden raisins
1 1/4 cups buttermilk
Sift flour, salt, baking soda and cream of tartar into a mixing bowl. Stir in sugar and golden raisins then add buttermilk, mixing to form a firm, but not too stiff dough. Knead lightly on a floured sueface and form into a slightly flattened round. With a large knife Cut a deep cross about 1/2 of the way down to form 4 equal sections in the loaf. Brush the top lightly with milk. Place on a greased lightly floured cookie sheet and bake in the center of the oven at 400ºF degrees for 25 minutes. Turn the load upside down and return to the oven for a further 5 minutes. The loaf is done when it sounds hollow when tapped on the base. Wrap in a damp cloth and place on its side to cool. Cut into quarters, slice and butter generously.
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Golden Sweet Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp. salt
3-1/2 tsp. baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400ºF. Spray or lightly grease a 9" round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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Graham Cracker Brown Bread
from "Pillsbury Best of the Bake-Off Cookbook"
Grace M. Kain, West Boothbay Harbor, ME, 1958
2 cups graham cracker crumbs or finely crushed graham crackers (30 squares)
1/2 cup shortening
1-3/4 cups buttermilk*
3/4 cup molasses
2 eggs, slightly beaten
1-3/4 cups flour
2 tsp. baking soda
1 tsp. salt
1/4-1/2 tsp. nutmeg
1 cup raisins
Heat oven to 375ºF. Grease and flour bottoms only of two 8x4” loaf pans. In large bowl, combine graham cracker crumbs and shortening; beat until well blended. Add buttermilk, molasses and eggs; blend well. In small bowl, combine flour, baking soda, salt and nutmeg; mix well. Add to graham cracker mixture; mix at low speed until well blended. Fold in raisins. Pour batter into greased and floured pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool on wire racks. Wrap tightly and store in refrigerator.
Note: To substitute for buttermilk, use 5 tsp. vinegar or lemon juice plus enough milk to make 1-3/4 cups.
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Graham Cracker Muffins
2-1/2 cups graham cracker crumbs
1/4 cup white sugar
2 tsp. baking powder
1 cup whole milk
1 egg, slightly beaten
2 Tbsp. honey
Preheat oven to 400ºF. Grease 10 muffin cups or line with paper muffin liners. In a large bowl, combine cracker crumbs, sugar and baking powder. Stir in milk, egg and honey; mixing just until moistened. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 to 18 minutes, until a toothpick comes out clean. Let stand for 5 minutes, then move to a wire rack to cool completely. Makes 10.
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Graham Muffins
2 tsp. lemon juice
1 cup milk
1/2 tsp. baking soda
1 egg
3 Tbsp. molasses
2 Tbsp. honey
2 Tbsp. butter, melted
2 cups + 2 Tbsp. graham flour
1/2 tsp. salt
Preheat oven to 400ºF. Prepare muffin tins. Mix lemon juice with milk and set in warm oven a few minutes to sour. Stir baking soda into sour milk. Beat egg lightly in large bowl; add molasses, honey, melted butter and sour milk. Blend in flour and salt, mixing just enough to thoroughly moisten dry ingredients. Spoon batter into muffin tins, and bake 12-15 minutes. Makes 2 dozen.
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Graham Raisin Muffins
3 Tbsp. sugar
3 Tbsp. shortening
1 egg, lightly beaten
1 cup sour milk
1 cup all-purpose flour
3/4 cup graham flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup raisins
Sift flours together; add baking powder, baking soda and salt. Sift again. Cream shortening and sugar together; add beaten egg. Add flour mixture alternately with milk. Add stewed raisins. Pour into greased muffin tins and bake at 400ºF. for 25 minutes. Makes 12-15 muffins.
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Graham Streusel Coffee Cake
1-1/3 cups graham cracker crumbs
3/4 cup chopped walnuts
3/4 cup packed brown sugar
1-1/2 tsp. ground cinnamon
2/3 cup butter, melted
18-1/2 oz. pkg. yellow cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
1 cup powdered sugar
1-1/2 tsp. vanilla extract
1/2 tsp. butter flavored extract, optional
Preheat oven to 350ºF. Grease a 9x13" pan. Make the streusel: In a medium bowl, combine the graham cracker crumbs, nuts, brown sugar and cinnamon. Stir in the melted butter. Set aside. In a large mixing bowl, combine the cake mix, water, oil, and eggs. Beat on low speed with an electric mixer just until moistened. Beat on medium speed for 2 minutes longer. Spread 1/2 of the batter into a greased 9x13" pan. Sprinkle on 1/2 of the streusel mixture. Carefully spread the remaining 1/2 of the cake batter over the streusel, and sprinkle with the remaining streusel. Bake for 35 to 40 minutes or until a toothpick inserted comes out clean. Cool slightly, then drizzle with the powdered sugar icing. Best if served warm. Makes 12 to 16 servings. To make the Icing: In a small bowl, combine powdered sugar with vanilla and butter flavoring. Add a few drops of water until you achieve drizzling consistency.
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Grand Marnier-Cranberry Muffins
from "Killer Pancake" by Diane Mott Davidson
1-1/4 cups orange juice
1/4 cup Grand Marnier
3/4 cup canola oil
2 cups cranberries, chopped
2-1/2 cups all-purpose flour
1 cup whole wheat flour
1-1/2 cups sugar
2 Tbsp. baking powder
1/2 tsp. salt
1-1/2 Tbsp. orange zest, chopped
4 egg whites
Preheat the oven to 400ºF. Combine the orange juice, the Grand Marnier and the oil; set aside while you prepare the batter. In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, salt and orange zest. In another large bowl, beat the egg whites until frothy. Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist. Using a 1/4 cup measure, divide the batter among 24 muffin cups that have been fitted with paper liners. Bake for 25 minutes or until golden brown and puffed. Yield: 2 dozen
Per Serving (excluding unknown items): 196 Calories; 7g Fat (32.9% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1-1/2 Fat; 1 Other Carbohydrates.
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Grandma's Apple Bread
1/2 cup raisins
1-1/3 cups unbleached flour
2/3 cup rye flour
1/3 cup white sugar
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. ground cinnamon
3/4 cup apple juice
1 egg
1/3 cup vegetable oil
1/2 cup applesauce
Preheat oven to 350ºF. Grease two 8x4" pans. In a small mixing bowl, cover the raisins with hot water; let stand for 10 minutes and drain. Sift together flour, sugar, baking powder, baking soda, salt and cinnamon, set aside. In a large bowl, combine apple juice, egg and oil; beat until well mixed, then stir in the applesauce. Gradually stir in the sifted ingredients until smooth. Add the drained raisins; mixing just enough to evenly distribute. Pour the batter into the prepared pans. Bake 35-40 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
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Grandmother's Old-Fashioned Butter Roll
2 cups all-purpose flour
1/2 tsp. salt
1 cup shortening
1/2 cup water
3/4 cup butter, softened
1/4 cup white sugar
1/2 tsp. ground nutmeg
2 cups milk
2/3 cup white sugar
1 tsp. vanilla extract
Preheat oven to 350ºF. Lightly grease a 7x11" baking pan. In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan. In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls. Bake in preheated oven until brown, about 30 to 40 minutes. Makes 12 rolls.
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Granny's Cinnamon Coffee Cake
1/2 cup shortening
1 cup white sugar
2 eggs
8 oz. sour cream
1 tsp. vanilla extract
2 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup brown sugar
2 tsp. ground cinnamon
Preheat oven to 350ºF. Grease and flour a 10" tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture, just until incorporated. Pour half of batter into prepared pan. In a small bowl, combine brown sugar and cinnamon. Sprinkle half of mixture over batter. Add remainder of batter and sprinkle with rest of topping. With the tip of a knife, swirl lightly through the batter. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Granola Peach Bread
from Quick Cooking magazine, shared by Diane
16 oz. can sliced peaches (I used lite.. in pear juice)
2 cups all-purpose flour
2/3 cup sugar
2 tsp. baking powder
1/4 to 1/2 tsp. ground cloves
1/4 tsp. salt
2 Tbsp. cold butter or margarine
2 eggs, beaten
1 cup granola without raisins (I used lowfat)
Drain peaches, reserving 1/2 cup syrup. Chop peaches, set aside. In a bowl, combine the flour, sugar, baking powder, cloves and salt. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and reserved syrup. Fold in granola and peaches. Pour into a greased 9x5” loaf pan. Bake at 350ºF. for 60-65 minutes, or until a toothpick inserted near the center come out clean. Cool for 10 minutes before removing from pan to a wire rack.
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Greek Baklava Muffins
from "The Joy of Muffins-The International Muffin Cook Book"
Filling:
1 cup chopped walnuts
1/3 cup sugar
2 tbsp brown sugar
1-1/2 tsp. cinnamon
3 tbsp melted butter
Muffins:
1-1/2 cup flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup sugar
1 egg
3 tbsp butter, melted
1 cup buttermilk
Topping:
1/2 cup honey
Mix filling ingredients together in small bowl; set aside. Combine flour, baking powder, baking soda, and sugar in a large bowl. In another bowl whisk egg, melted butter and buttermilk. Add dry ingredients, stirring quickly until mixed. Filled greased muffin cups 1/3 full, add 1 TBSP filling, then cover with batter until 2/3 full. Sprinkle any remaining filling on top. Bake in a 400ºF.oven, 15 to 20 minutes until golden brown. Remove muffins from tins and drizzle with honey. Makes 12 to 14 muffins.
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Green Meadows Six Bran Muffins
from "Cooking from Quilt Country," by Marcia Adams
5 cups all-purpose flour
5 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground allspice
15 oz box raisin bran
3 cups sugar
4 eggs
1 cup vegetable oil
1 quart buttermilk
2 teaspoons vanilla
Using the LARGEST bowl you have, combine the first four ingredients. Add the bran flakes, and sugar and mix. In a mixer bowl, beat the eggs and then add the oil, buttermilk and vanilla to the eggs and blend. Pour the egg mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a tight fitting cover and store in the refrigerator until ready to use. This batter will keep for 6 weeks! Date the container the day you make the batter. When ready to bake--DO NOT STIR BATTER-- just dip out to fill the muffin pans! Preheat oven to 375ºF. Using about half a cup of batter for each, fill paper lined muffin tins. Bake muffins for 20 minutes or until it springs back when touched with your finger.
Lynda’s notes: This recipe is terrific--the muffins taste great and the batter will keep for 6 weeks in your refrigerator so that you can have muffins warm from the oven any time you want them! I have been making these for years and they are the best!! I prefer to spray my pan with Pam instead of using the paper liners and they come out just fine. I like to let the batter set at least 24 hours before baking the first batch--they taste better. Makes 42-48 muffins.
Per Serving (excluding unknown items): 7333 Calories; 251g Fat (30.6% calories from fat); 123g Protein; 1159g Carbohydrate; 22g Dietary Fiber; 782mg Cholesterol; 12096mg Sodium. Exchanges: 33 Grain(Starch); 3 Lean Meat; 1/2 Fruit; 4 Non-Fat Milk; 46-1/2 Fat; 40 Other Carbohydrates.
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Ham & Cheese Muffins
from Jo Ann
2 cups self rising flour
1/2 tsp. baking soda
1 cup milk
1/2 cup mayonnaise
1/2 cup finely chopped ham
1/2 cup shredded cheese
In a large mixing bowl, combine the flour and baking soda. Combine the remaining ingredients, and then add to the dry ingredients just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 425ºF for 16-18 minutes. Makes 1 dozen.
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Hawaiian Banana Nut Bread
from A' Hui' Hou Coffee Plantation Bed and Breakfast
3 cups all purpose flour
3/4 tsp. salt
1 tsp. baking soda
2 cups sugar
2 tsp. ground cinnamon
1 cup chopped macadamia nuts
1/2 cup grated coconut
3 eggs, beaten
1 cup vegetable oil
2 cups mashed ripe bananas
1 (8-ounce) can crushed pineapple, drained
3 tsp. vanilla extract
Combine first 5 ingredients; stir in pecans and coconut. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 8-1/2 x 4-1/2 x 3" loaf pans. Bake at 350ºF for 1 hour and 10 min. Remove from pans, and let cool on wire racks.
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Hawaiian Nut Loaf
2 eggs
1/2 cup butter, softened
1 cup white sugar
2 cups all-purpose flour
1 tsp. baking soda
1/8 tsp. salt
15-oz. can crushed pineapple, drained
1/3 cup chopped walnuts
Preheat oven to 350ºF. Lightly grease a 9x5" loaf pan. In a large bowl, cream together eggs, butter and sugar. In a separate bowl, sift together the flour, baking soda and salt. Stir the flour mixture into the egg mixture. Fold in the pineapple and nuts. Pour batter into prepared loaf pan. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
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Hearty Country Muffins
presented by Donna's Premier Lodging
These muffins are a great hit at our Bed and Breakfast and we seldom have any leftovers. These muffins are heavy and hearty with a mouthful of flavor and texture. They make a great breakfast just by themselves.
2-1/2 cups all-purpose flour
1-1/3 cups white sugar
1 Tbsp. baking powder
2 Tsp. baking soda
2 Tsp. ground cinnamon
1 Tsp. fresh grated nutmeg
1/2 Tsp. sea salt
2 Eggs (lightly beaten)
1/2 Cup vegetable oil
2 Cups coarsely chopped apples
1 Cup shredded carrots
1 Cup dried cranberries
1 cup coarsely chopped pecans
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg and sea salt. In a separate bowl mix eggs and oil. Add apples, carrots, cranberries and pecans; mix into dry ingredients (batter will be thick!!). Fill muffin cups to 3/4 full and bake at 350ºF. for 20-25 minutes or until done. Yields about 2 dozen. An alternative is to put batter in mini loaf pans.
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Heavenly Mini Muffins
from "Better Homes &Gardens Hometown Cooking"
1 cup flour*
1 tsp. baking powder*
1/4 tsp. baking soda*
1 (8 oz) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
In a small mixing bowl, combine flour, baking powder, and baking soda. Set aside. In medium mixing bowl, beat cream cheese and butter with mixer for 2 minutes or until creamy. Gradually add flour mixture, beating at LOW speed or just until combined. Spoon dough into ungreased miniature muffin pans, filling each 3/4 full. Bake in preheated 400ºF.oven 15 minutes or until golden. Remove from tins. Serve warm. Makes 24 mini muffins.
Note: You can substitute 1 cup self-rising flour for the flour, baking powder, and baking soda.
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Herb Biscuits
12-oz. pkg. buttermilk biscuits
1/2 cup melted butter
1-1/2 tsp. dried parsley
1-1/2 tsp. dried dill weed
1/4 tsp. dried minced onion
In a medium bowl, blend melted butter with the dried parsley, dill weed, and onion flakes. Cut buttermilk biscuits into quarters. Roll each biscuit quarter in herb butter. Place in 8" cake pan, with pieces touching. Pour remaining butter over biscuits. Bake in a 425 degree F oven for 12 minutes. Serve warm. Makes 8 biscuits.
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Herb Bread
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 tsp. oregano
1 tsp. garlic salt
3 Tbsp. Parmesan cheese
2 tsp. parsley flakes
1 cup soft butter
1 loaf French bread
Mix oregano, garlic salt, Parmesan, parsley and butter well. Slice bread. Butter both sides generously. Wrap in foil and bake at 350ºF. for 15-20 minutes. (Any extra butter is great on popcorn.)
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Herbed Biscuit Strips
from Bon Appetit magazine
1/2 cup unsalted butter
2-1/4 cups buttermilk baking mix
2/3 cup milk
1 Tbsp. sugar
1-1/2 tsp. Italian seasoning
1/4 tsp. paprika
1/3 cup grated Parmesan
Preheat oven to 450ºF. Place butter in 9x13” baking dish. Heat in oven until butter melts. Stir baking mix, milk and sugar in large bowl until soft dough forms. Transfer dough to lightly floured surface. With floured fingertips, pat out dough to 9x13” rectangle. Using sharp knife, cut dough into thirteen 1-inch-wide strips. Cut strips in half crosswise. Place strips evenly atop butter in pan. Sprinkle with Italian seasoning and paprika, then with grated Parmesan. Bake until golden brown, about 20 minutes. Recut strips and serve hot. Yields 6 servings.
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Herbed Onion Muffins
1/2 cup butter
1/2 cup chopped green onion
2 cups flour
1 Tbsp. baking powder
1 tsp. dried thyme
1/2 tsp. salt
1 egg
1 cup milk
In small saucepan over medium heat, melt butter; add green onion. Cook 5 minutes or until tender, stirring occasionally. Meanwhile, in large bowl, combine flour, baking powder, thyme and salt. In medium bowl, whisk egg and milk; stir in onion. Pour wet ingredients into dry mixture; stir just until moist. Spoon batter into greased muffin tins. Fill cups 2/3 full. Bake at 400ºF. for 20 minutes or until golden brown. Makes 1 dozen.
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Hershey's White Chocolate-Cinnamon Scones
from the kitchen at Hershey's
2 cups all-purpose flour
1/4 cup white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. grated lemon zest
6 Tbsp. chilled butter, diced
1/2 cup Hershey's Cinnamon Chips
3/4 cup sour cream
1 egg yolk
1 tsp. vanilla extract
20 Hershey's Hugs chocolates, melted
2 Tbsp. cream
1/4 cup Hershey's Cinnamon Chips, melted
10 Hershey's Hugs chocolates, melted
Preheat oven to 400ºF. Spray a cookie sheet with non-stick cooking spray. Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup cinnamon chips. In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted Hugs. Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to form a 8" round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1" apart. Brush tops lightly with cream. Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted Hugs and 1/4 melted cinnamon chips. Makes 6.
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Quick Breads, Biscuits & Muffins, page 1
Absolute Mexican Cornbread -
Apple Scones |
Quick Breads, Biscuits & Muffins, page 2
Apple Sour Cream Streusel Cake -
Basic Scones |
Quick Breads, Biscuits & Muffins, page 3
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Blueberry Streusel Coffee Cake |
Quick Breads, Biscuits & Muffins, page 4
Blueberry Streusel Muffins -
Cheddar Cornbread |
Quick Breads, Biscuits & Muffins, page 5
Cheddar-Garlic Biscuits -
Chocolate Zucchini Muffins |
Quick Breads, Biscuits & Muffins, page 6
Chunky Pecan Muffins -
Cornbread |
Quick Breads, Biscuits & Muffins, page 7
Cornbread #2 -
Devin's Delight Banana Bread |
Quick Breads, Biscuits & Muffins, page 8
Dizzy Pineapple Bread -
Frosted Cinnamon Rolls |
Quick Breads, Biscuits & Muffins, page 10
Holiday Scones -
Lemon-Pecan Sunburst Coffee Cake |
Quick Breads, Biscuits & Muffins, page 11
Lemon Poppy Seed Bread -
New England Toll House Muffins |
Quick Breads, Biscuits & Muffins, page 12
New Orleans Beignets -
Peanut Butter-Banana Muffins |
Quick Breads, Biscuits & Muffins, page 13
Peanut Butter Bread -
Raisin Rum Muffins |
Quick Breads, Biscuits & Muffins, page 14
Raspberry-Almond Coffee Cake -
Southern Biscuits with Mayonnaise |
Quick Breads, Biscuits & Muffins, page 15
Southern Peanut Butter Muffins -
Texas Cornbread |
Quick Breads, Biscuits & Muffins, page 16
The Very Best Buttermilk Biscuits -
Zucchini Pineapple Loaf |
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