Breads, Muffins & Scones

[ryantracy5]

I am looking for a recipe for cherry turnovers. Something with a light flakey pastery.

[Kitchen Witch]

CHERRY TURNOVERS
8 servings

1 package (17 1/4 ounces) frozen puff pastry, thawed
1 can (21 ounces) cherry pie filling, drained (see Note)
1 cup confectioners' sugar
2 tablespoons water

Preheat the oven to 400 degrees F. Cut each sheet of puff pastry into four squares. Place equal amounts of cherry pie filling in the center of each square. Brush the edges with water and fold in half diagonally. Seal and crimp the edges with a fork. Bake on ungreased baking sheets for 15 to 18 minutes, or until puffed and golden. Meanwhile, in a small bowl, combine the confectioners' sugar and water; mix well. Drizzle over the warm turnovers and serve.

NOTE: You can use cherry or your favorite fruit-flavored pie filling.

If you want to make your own pastry:

Apple Turnovers

2 1/4 c Unbleached Flour
3/4 c Brown Sugar; Firmly Packed
1/4 ts Salt
1 ts Cinnamon; Ground
2/3 c Vegetable Shortening
6 ea Apples; Pared And Cored
6 oz Cheddar; Sharp, Shredded
1/4 c Butter
Water


Heat the Oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Sir in the Cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbls of water maybe required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown Sugar and cinnamon, then fill the centers of the apples Topping each apple with butter. Sprinkle the remaining brown Sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated Oven for 30 to 35 minutes. Top with whipped cream.



You can use any flaky pie crust recipe, refrigerated biscuits or refrigerated crescent rolls for a "quick" made crust.

[saffry]

need a good pretzel recipes

[Kitchen Witch]

POTATO BREAD

1 medium potato, peeled and cubed
2 pkgs. active dry yeast
2 tbsps. sugar
2 tbsps. shortening
1 tbsp. salt
6½-6¾ cups all purpose flour

Cook the potatoes in 1½ cups water until tender; let cool to lukewarm; set aside ½ cup of liquid. Mash the potatoes should be 2 cups, if not add water to make 2 cups. Soften the yeast in the reserved ½ cup potato water. Combine potatoes, yeast, sugar, shortening and salt; mix well. Stir in 2 cups flour; beat well. Let dough rise to double (about 45 minutes.) Punch down the dough. Add enough flour to make dough moderately stiff. Turn dough out onto floured surface; knead until smooth and elastic. Shape dough into a ball. Rub grease around dough, lightly; cover and let rise until doubled. Punch down the dough; turn out on a lightly floured surface. Divide dough in half; let rest for 10 minutes. Shape into two loaves and put in two 8½x4½ pans. Cover loaves and let rise to almost doubled. Brush tops with milk; dust with flour. Bake at 375° for 40-45 minutes.

[Southern Belle 2067]

Boston Cream Pie Minis

1 pkg. Yellow cake mix
1 cup cold milk
1 pkg. (4-oz) vanilla instant pudding and Pie filling
1-1/2 cups cool whip
4 squares Semi-Sweet baking chocolate

Preheat oven to 350*F
Prepare cake mix and bake in 24 greased muffin cups as directed on pkg. Cool 10 minutes in pans. Remove to wire racks; cool completely. Pour milk in a large bowl add pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. to thicken Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of cool whip into pudding. spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.

Microwave remaining 1 cup cool whip and the chocolate in a small bowl on high 1-1/2 min. or until chocolate has almost melted, stirring after 1 min. Stir until chocolate is melted and mixture is well blended. Frost each cupcake with about 1-1/2 tsp. of the chocolate mixture. Refrigerate at least 15 min. before serving. Store leftover cupcakes in the refrigerator.

[Southern Belle 2067]

Lemon-Blueberry muffins

1-3/4 cups all propose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup fresh or frozen blueberries, thawed and drained if frozen
3/4 cup fat-free milk 1/2 cup sugar
1/4 cup vegetable oil
2 tsp. grated lemon rind
1 tsp. pure vanilla extract
2 egg whites
Pam cooking spray

Preheat the oven to 350 degrees.

Combine the first 3 ingredients in a large mixing bowl. add blueberries and gently toss to coat. Make a well in the center of mixture. Stir together milk, sugar and the next 3 ingredients; add to dry ingredients stirring just until moistened. Beat egg whites at medium speed of an electric mixer 1 minute or until soft peaks form; fold into batter. Spoon batter into muffin pans coated with Pam, fill 2/3rds full.

Bake for 20 to 25 minutes or until done. Turn out on wire racks to cool before serving, if desired serve warm

[Southern Belle 2067]

Quick Marmalade Bread

3 cups all-purpose flour, unsifted, spooned into cup(reserve 1/4 cup for nuts)
3-1/2 tsp. baking powder
1 tsp salt
1/2 cup sugar
1 tsp. ground cinnamon
1 egg, well beaten
3/4 cup milk 1 Tbsp. peanut oil
1 cup broken pecans or other nuts
3/4 cup homemade or commercial marmalade

Sift flour, baking powder, salt, sugar, cinnamon into a large bowl. Beat egg and add milk to it. Pour egg mixture into dry ingredients and mix well. Add oil, nuts that have been dusted with reserved flour, and marmalade. Spoon into greased loaf pan, and let stand for 30 minutes. Bake for 1 hour or until bread test done. Cool in pan for 10 minutes, remove from the pan and continue cooling on a wire rack.

This cake is very good with hot butter or cool with cream cheese, with Hot coffee or at a breakfast get together. It is also good at a club gathering.

[Southern Belle 2067]

All of these recipes are for the mini-loaf pans 4-1/2X2-1/2 inch loaf pans. I have made many mini loaves and I had misplaced the recipes of just how much to mix up to fill all for pans.

ORANGE-PECAN POUND CAKE

1/2 cup butter, softened

2 large eggs

1-1/2 tsp. grated orange rind

1 Tbsp. orange juice

1/2 cup finely chopped pecans

1-1/2 cups all-purpose flour, divided

1/2 tsp. baking powder

1/8 tsp. salt

2 Tbsp. milk

Preheat the oven to 350*F.

Beat butter at medium speed with an elec. mixer until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add the eggs one at a time, beating just until yellow disappears. Stir in rind and orange juice.

Stir together pecans and 1/2 cup flour, set aside. Combine remaining 1-1/4 cups flour, baking powder and salt, add to butter mixture alternately with milk, beginning wit hand ending flour mixture. Mix on low speed just until blended after each addition, stir in floured pecans. Spoon batter into 4 greased mini-loaf pans.

Bake for 30 minutes or until wooden pick inserted in the middle comes out clean. Cool in pans on a wire rack 10 minutes, remove from pans and cool completely on wire racks.



FRUIT CAKE LOAVES


2/3 cup pecan pieces

1/2 cup sweetened dries cranberries

13 cup dried apricots, chopped

1/3 cup pitted prunes, chopped

2 Tbsp. sweetened flaked coconut

2 Tbsp. raisins

2 Tbsp. brandy

2 tbsp. honey

1/2 cup butter softened

1/3 cup firmly packed dark brown sugar

1 large egg

2/3 cup all-purpose flour

1/4 tsp. baking soda

1/4 tsp. ground nutmeg

1/8 tsp. ground cinnamon

1/8 tsp. ground cloves

1/4 tsp. dark corn syrup


Preheat the oven to 350*F.

Combine the first 6 ingredients in a mixing bowl. Stir together brandy and honey in a small saucepan cook over medium heat for 2 minutes. Pour over fruit mixture, stirring gently, set aside.

Line bottoms of the 4 mini-loaf pans with brown parchment paper, grease paper and sides of pans. set aside.

Beat batter at medium speed of an elec. mixer until creamy. Gradually add brown sugar, beating well. Add egg beating well. Combine 1/3 cup flour, soda and next 3 ingredients, gradually beat, add to the batter mixture, beating at low speed until blended, add corn syrup beating just until blended.

Stir remaining 1/3 cup flour into fruit mixture, tossing gently to coat. Fold fruit mixture into the batter and spoon into the loaf pans.

Bake for 35 minutes or until wooden pick inserted in the center comes out clean. Cool pans on a wire rack for 10 minutes, carefully remove from the pans and peel off the paper. Cool completely on a wire rack.



BANANA-NUT BREAD


1-3/4 cups all-purpose flour

1/2 cup sugar

2-1/2 tsp. baking powder

1/2 tsp. salt

1 large egg, lightly beaten

1 cup mashed ripe banana

1/2 cup milk

1/3 cup oil

1/2 cup chopped pecans or walnuts

Stir together the first 4 ingredients in a large bowl, make a well in center of mixture. Combine egg, mashed banana, milk and oil, add mixture to dry ingredients, stirring just until moistened. Fold in pecans. Spoon batter into greased mini-loaf pans.

Bake for 32 to 34 minutes or until a wooden pick comes out clean.

Cool on wire racks 10 minutes, remove from the pans and cool completely on a wire rack.

[Kitchen Witch]

Spanish Banana Raisin Bread

1 2/3 cup of bread crumbs
1 1/2 cup of flour
3/4 cup of brown sugar
3 teaspoons of baking powder
1 1/2 teaspoon of cinnamon
1/4 teaspoon of salt
1/2 cup of margarine
1 1/2 cup of milk
2 eggs
1 cup of mashed bananas
1 cup of raisins

Combine the crumbs, flour, sugar, baking powder and salt in a small bowl. Combine the bananas, milk, margarine and eggs. With spoon mix the ingredients. Then at the end put in the raisins. Put into a loaf pan. Bake at 350ºF. for about an hour.

[Kitchen Witch]

Mayo Soda Bread

4 Cups Flour
1 Heaping Tsp Baking Soda
2 Tsp Baking Powder
1 Tsp Salt
4 Oz Unsalted Butter
1 Cup Sugar
2 Eggs, beaten
1 1/2 Cups Buttermilk
1 Tbs Caraway Seed

Mix *wet* ingredients ...then add in the rest. Mix in bowl by hand with wooden spoon.

Pour into greased pie tin.

Bake 350 about 1 hour.

[Southern Belle 2067]

PEPPERY CHEESE BRAD

1-2/3 cups all-purpose flour

2 tsp. sugar

1-1/4 tsp. cracked pepper

3/4 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

2/3 cup shredded cheddar cheese

2 large eggs

1/2 cup plain low-fat yogurt

1/3 cup oil

2 small green onions, thinly sliced

2 tsp. spicy brown mustard

2 tsp. milk

Preheat the oven to 350*F.

Stir together first 6 ingredients in a large bowl, stir in cheese make a well in center of mixture. Whisk together eggs and remaining ingredients, add to dry ingredients and stir just until moistened. Spoon batter into 4 lightly greased 4-1/2 X 2-1/2 in. loaf pans.

Bake for 22 to 23 minutes, cool pan on a wire rack for 10 minutes. Remove from pans and cool completely on wire rack.

[Kitchen Witch]

Pina Colada Bread

2 1/2 cups of flour
1/2 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 eggs
1/2 cup of Karo light corn syrup
1/3 cup of corn oil
1/4 cup of rum
One 8 ounce can of crushed pineapple in unsweetened juice, undrained
1 cup of flaked coconut

Preheat oven to 350ºF. Grease and flour a 9 x 5 x 3 inch loaf pan. In medium bowl, combine the flour, sugar, baking powder, baking soda and salt. In a large bowl, with mixer at medium speed, beat the eggs, corn syrup, corn oil and rum until blended. Gradually stir in the flour mixture just until moistened. Stir in pineapple with juice and coconut. Pour into prepared pan. Bake for 60 to 65 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes. remove from pan, cool on wire rack. Makes 1 loaf

[Kitchen Witch]

SWEDISH ANISE RYE BREAD

2 pkgs. dry yeast
1½ cups warm water
1/3 cup sugar
1 tbsp. salt
4 tbsps, dark molasses
2 tbsps, butter, melted
2 tbsps, grated orange peel or 1 tbsp. dry
2 tbsps. anise seed
1 tbsp. caraway seed
2/3 cup raisins or currants
2 cups rye flour
3 cups all purpose flour

In large mixing bowl, sprinkle yeast into warm water. Let dissolve for 5 minutes. Stir in sugar, salt, molasses, butter, orange peel, herbs and raisins. Gradually stir in flour, till dough is soft, but not sticky. Knead for 5-8 minutes. Cover bowl with cloth. Let rise till doubled. Knead down. Shape into ovals. Place on greased cookie sheet. Cover with cloth. Let rise till doubled. Bake at 375° for 30-35 minutes.

[Southern Belle 2067]

Witch,

Sounds so good think I will make it when I have a crock-pot corned beef dinner about next week.

Thanks!!!

[Kitchen Witch]

It's good - the flavor is a bit different - I hope you like it!

[Jaydee]

Oatmeal Muffins

2 cups flour
1 cup oatmeal
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs
1/2 cup oil
1 1/2 cups yogurt
1 tsp vanilla extract
1 cup grated carrots (about 3)

Preheat oven to 350 degrees.

Sift together flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg.

Mix eggs, oil, yogurt and vanilla in a large mixing bowl. Stir in carrots and then dry ingredients.

Spoon into 6 large or 12 regular sized muffin cups. Bake for 30 minutes.

[Kitchen Witch]

Cinnamon Swirl Orange Bread

* 1 package active dry yeast
* 1/4 cup warm water
* 1 cup warm milk
* 3/4 cup orange juice
* 1/2 cup sugar
* 1/4 cup shortening
* 1 tablespoon grated orange peel
* 1-1/2 teaspoons salt
* 6-1/4 to 6-3/4 cups all purpose flour
* 1 egg, lightly beaten

Filling

* 1/2 cup sugar
* 2 to 3 teaspoons ground cinnamon
* 2 teaspoons water

Glaze

* 1-1/2 cups confectioners' sugar
* 4 teaspoons orange juice
* 1 teaspoon grated orange peel

* Dissolve yeasst in water. In a mixing bowl, combine milk, orange juice, sugar, shortening, peel and salt.
* Add 2 cups flour, yeast mixture and egg; ;mix well.
* Add enough remaining flour to form a soft dough.
* Turn onto a floured board; knead until smooth and elastic, about 8-10 minutes.
* Place in a greased bowl, turning once to grease top.
* Cover and let rise in a warm place until doubled, about 1-1/4 hours.
* Punch dough down and divide in half.
* Cover and let rest for 10 minutes.
* Roll each half into a 15-in x 7 in. rectangle.
* For filling, combine sugar and cinnamon; sprinkle over each rectangle.
* Sprinkle each with 1 teaspoon water.
* Roll up, jelly-roll style, starting with a short end.
* Seal edges.
* Place with sealed edge down in two greased 8-in x 4-in x 2-in loaf pans.
* Cover and let rise until doubled about 1 hour.
* Bake at 350°F for 30-35 minutes or until golden brown.
* Remove from pan and cool on wire racks.
* Combine glaze ingredients; spread over loaves.

[Heart Ace]

Breakfast is not complete in the Philippines if there's no "pan de sal". Literaly means bread of salt. Don't worry this bread is not salty at all. We eat this with egg, sausage, meat, etc. or just on it's own and dip it in coffee.

INGREDIENTS

* 2 cups warm water (110 degrees F/45 degrees C)
* 2 teaspoons active dry yeast
* 1/3 cup white sugar
* 1/4 cup vegetable oil
* 1 1/2 teaspoons salt
* 6 cups all-purpose flour

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DIRECTIONS

1. Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
3. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
4. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
7. Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

[flaminjo]

Originally Posted by Kitchen Witch

Cinnamon Swirl Orange Bread

* 1 package active dry yeast
* 1/4 cup warm water
* 1 cup warm milk
* 3/4 cup orange juice
* 1/2 cup sugar
* 1/4 cup shortening
* 1 tablespoon grated orange peel
* 1-1/2 teaspoons salt
* 6-1/4 to 6-3/4 cups all purpose flour
* 1 egg, lightly beaten

Filling

* 1/2 cup sugar
* 2 to 3 teaspoons ground cinnamon
* 2 teaspoons water

Glaze

* 1-1/2 cups confectioners' sugar
* 4 teaspoons orange juice
* 1 teaspoon grated orange peel

* Dissolve yeasst in water. In a mixing bowl, combine milk, orange juice, sugar, shortening, peel and salt.
* Add 2 cups flour, yeast mixture and egg; ;mix well.
* Add enough remaining flour to form a soft dough.
* Turn onto a floured board; knead until smooth and elastic, about 8-10 minutes.
* Place in a greased bowl, turning once to grease top.
* Cover and let rise in a warm place until doubled, about 1-1/4 hours.
* Punch dough down and divide in half.
* Cover and let rest for 10 minutes.
* Roll each half into a 15-in x 7 in. rectangle.
* For filling, combine sugar and cinnamon; sprinkle over each rectangle.
* Sprinkle each with 1 teaspoon water.
* Roll up, jelly-roll style, starting with a short end.
* Seal edges.
* Place with sealed edge down in two greased 8-in x 4-in x 2-in loaf pans.
* Cover and let rise until doubled about 1 hour.
* Bake at 350°F for 30-35 minutes or until golden brown.
* Remove from pan and cool on wire racks.
* Combine glaze ingredients; spread over loaves.

i have tried this recipe today & what???????????????
It was great as usual.

One small Q can we add other fruit juices also with orange juice? yes i know this is Cinnamon Swirl Orange Bread but just to change the taste.

[Kitchen Witch]

glad you enjoyed it and yes you can!

[flaminjo]

Originally Posted by Kitchen Witch

glad you enjoyed it and yes you can!

Sorry Kitchen Witch
i have spoiled my bread today i have mixed apple,papaya & pomegranate i think this mixture is wrong what do you say?

[Kitchen Witch]

Honestly - YUK! Not a good combo in my book!

[flaminjo]

Originally Posted by Kitchen Witch

Honestly - YUK! Not a good combo in my book!

Sorry Kitchen Witch!!!
Its not your fault its totally my fault. i want to ask if we have to mix different juices than what should be the correct combination?