Breads, Muffins & Scones

[b-man]

Not exactly a traditional dessert, but Breads, Muffins & Scones do have their place among our other goodies offered in forum version.

Aline & B-man

[b-man]

Pumpkin Corn Muffins

Ingredients:

1 1/4 cups all-purpose flour
1 cup yellow corn meal
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups LIBBY'S 100% Pure Pumpkin
1/3 cup milk
1/4 cup vegetable oil

Preheat oven to 375 degrees F.

Grease or paper-line 12 muffin cups.

In a large bowl, combine flour, corn meal, sugar and salt.

In a medium bowl, beat eggs. Add pumpkin, milk and oil; mix well. Add to flour mixture; mix well.

Spoon batter into prepared muffin cups.

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.

Serve warm.

ENJOY!!!!

B-man

[b-man]

Easy Maple Apple Bread


Ingredients:

1/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon Cinnamon
1 teaspoon Maple Flavor (maple syrup works well)
1 egg, beaten
1/2 cup finely chopped, peeled apple
1/4 cup chopped walnuts
2 (8 ounce) cans refrigerated crescent roll dough
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon Watkins Vanilla Extract

Combine brown sugar, flour, cinnamon, maple flavor, and egg in a small bowl; mix well. Add apple and nuts; toss. Unroll dough and separate into 8 rectangles. Press perforations on dough firmly to seal. Spread each rectangle with apple mixture; roll up starting at narrow end.

Place each roll lengthwise with seams toward center of loaf in greased 8 1/2-inch loaf pan, making 2 layers of 4 rolls each. Bake at 350 degrees F for 20 minutes; cover pan with foil and bake 30 minutes longer, removing foil last 5 minutes. Cool in pan 5 minutes, remove and cool thoroughly.

Combine powdered sugar, milk and vanilla extract; drizzle over loaf.

Makes 12 servings.

B-man

[b-man]

Blueberry Muffin Bread (ABM)


Ingredients:

Bread

3/4 cup milk
1 egg
3 tablespoons water
2 tablespoons butter or margarine, cubed
3 cups bread flour
3 tablespoons granulated sugar
3/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon bread machine yeast
1/3 cup dried blueberries

Glaze

1/2 cup powdered sugar
1 to 2 teaspoons milk

Add the Bread ingredients to a 1 1/2 to 2 pound bread machine according to bread machine directions. Bake on the basic white bread setting.

For the glaze: in a small bowl mix powdered sugar and 1 to 2 teaspoons milk to make glaze in a drizzling consistency. Drizzle over cooled loaf of bread.



B-man

[b-man]

Marmalade Monkey Bread


Ingredients:

2/3 cup orange marmalade
1/2 cup chopped pecan or walnuts
1/4 cup honey
2 tablespoons butter, melted
2 (7 1/2 ounce) cans refrigerated buttermilk biscuits

In a small bowl, combine the marmalade, nuts, honey and butter.

Cut each biscuit into 4 pieces. Layer half the pieces into a greased 10-inch tube pan. Top with half of the marmalade mixture. Repeat. Bake at 375 degrees F for 27-30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate. Serve warm.


B-man

[b-man]

Cinnamon Biscuit Muffins

Biscuit dough is layered, sprinkled with cinnamon sugar and butter, then cut and baked in muffin cups.

Ingredients:

2 cups sifted all-purpose flour
3 tablespoons granulated sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk
1/4 cup melted butter
1/4 cup granulated sugar
1 tablespoon cinnamon

Sift together the sifted flour, 3 tablespoons sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse meal. Add milk all at once; stir with fork until dough comes away from sides of bowl. Knead gently 25 times. Roll dough out into an 18 x 10 x 1/4-inch rectangle. Brush with butter and sprinkle evenly with the 1/4 cup sugar and cinnamon. Cut into 2-inch strips, then stack 5 strips together and cut crosswise into 2-inch pieces. Place cut stacks, cut-side down, in greased muffin cups. Bake at 425 degrees F for about 12 minutes.

Makes 9 biscuits.

B-man

[b-man]

Cherry Zucchini Bread

Makes 1 loaf, about 16 servings


Ingredients:

2 eggs
3/4 cup granulated sugar
1/3 cup vegetable oil
1/3 cup lemon juice
1/4 cup water
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup shredded unpeeled zucchini
2/3 cup dried tart cherries
1 tablespoon grated lemon peel

Put eggs in large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes or until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; mix well.

Combine flour, baking powder, cinnamon, baking soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, cherries and lemon peel. Grease and flour bottom of 8 1/2 x 4 1/2-inch loaf pan. Pour batter into prepared pan. Bake in preheated 350 degree F oven 55 to 65 minutes or until wooden pick inserted in center comes out clean. Let cool in pan on wire rack 10 minutes. Loosen edges with a metal spatula. Remove from pan. Let cool completely. Wrap tightly in plastic wrap and store in refrigerator.

B-man

[b-man]

Cherry Orange Poppy Seed Muffins


Ingredients:

2 cups all-purpose flour
1/2 cup Miller's bran
3/4 cup granulated sugar
1 tablespoon poppy seeds
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 egg, slightly beaten
1/2 cup dried tart cherries
3 tablespoons grated orange peel

Combine flour, Miller's bran, sugar, poppy seeds, baking powder and salt in a large mixing bowl. Add milk, melted butter and egg, stirring just until dry ingredients are moistened. Gently stir in cherries and orange peel. Fill paper-lined muffin cups 3/4 full.

Bake in a preheated 400 degree F oven 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Remove from pan and serve warm or let cool completely.

Makes 18 muffins.

B-man

[b-man]

Sweet Orange Bread (ABM)


A warm slice of this orange bread will bring sunshine to even the cloudiest of mornings!

Prep: 10 min - Cycle: 3 hr 30 min

Ingredients:

1/2 cup plus 1 tablespoon water
3 tablespoons frozen orange juice concentrate, thawed
1 egg
3 cups Gold Medal® Better for Bread™ bread flour
1/2 teaspoon grated orange peel
1/4 cup sugar
2 tablespoons dry milk
1 1/2 tablespoons butter or margarine, softened
1 1/4 teaspoons salt
2 teaspoons bread machine or quick active dry yeast
Orange Glaze (below)

1. Measure carefully, placing all ingredients except Glaze in bread machine pan in the order recommended by the manufacturer.

2. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

3. Spoon Glaze over cooled loaf.

Makes 1 loaf (1 1/2 pounds), 12 slices

Orange Glaze
3/4 cup powdered sugar
1 tablespoon orange juice

Mix ingredients until smooth and spreadable.

Nutritional Info Per 1 Slice: Calories 175 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 30mg; Sodium 270mg; Potassium 110mg; Carbohydrate 33g (Dietary Fiber 1g); Protein 5g

Diet Exchanges: 2 Starch

B-man

[b-man]

Orange Slice Nut Bread



Ingredients:

1 cup orange slice candy, cut fine and sprinkled with 1 tablespoon sugar to keep from sticking together
1/4 cup butter
1/2 cup granulated sugar
1 egg
1/2 cup mashed bananas
2 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pecans or English walnuts
1 cup milk

Mix well and put into a greased loaf pan. Bake at 350 degrees F for about one hour.

Let stand overnight before slicing. May be frozen.

B-man

[b-man]

Pumpkin Apple Cider Bread



Ingredients:

1 cup apple cider
1 cup canned pumpkin purée
2 large eggs
1/4 cup vegetable oil
3/4 cup firmly packed light brown sugar
2 tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts

In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool.

In a bowl whisk together well the pumpkin purée, eggs, oil, brown sugar, zest and the reduced cider.

Into the bowl sift together the flour, baking powder, salt, baking soda, mace, cinnamon and cloves. Add the walnuts, and stir the batter until it is just combined.

Transfer the batter to a well-buttered 8 1/2 x 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350 degree F oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan.

Makes 1 loaf.

B-man

[b-man]

Skillet Bread

Skillet bread has a place in history. Cooks who crossed the country in a Conestoga wagon knew how to prepare it whenever they could pull out their fry pans.


Ingredients:

2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
1 1/4 cups milk
2 tablespoons butter

In a large bowl, mix flour, baking powder and salt. Add milk and stir with a wooden spoon (very important for authenticity) until mixture is spongy.

Heat butter in a 10-inch skillet (cast iron is authentic). Keep heat low and do not brown. Be sure butter is evenly spread in pan.

Add batter and cook 15 minutes or until bottom side is golden brown. Use a large spatula to lift and turn. Cook 15 minutes more.

Serve on a round platter spread with butter and jelly.

Serves 4 to 6.

B-man

[b-man]

Pumpkin and Carrot Scones

Looking for an out-of-the-ordinary scone recipe? These are an attractive, deep orange color and they have a taste that will remind you of pumpkin pie. And there is a secret ingredient—grated carrots. The carrots give them a bit of chewiness. The bonus? These great tasting scones are healthier with vitamin A-loaded pumpkin and carrots and yogurt.

These scones were meant for autumn. They are light and moist and yes, they do taste a bit like pumpkin pie. Our kids thought they were weird but they liked them. The turbinado sugar on top creates a nice, buttery crunch. Give these scones a try.


Ingredients:

2 1/3 cups all-purpose flour
1/3 cup brown sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup shredded carrots
6 tablespoons cold butter
1 cup pumpkin puree
1 teaspoon vanilla
1/4 cup vanilla or plain yogurt (fat reduced or regular but not fat free)
1 large egg
2 tablespoons butter, melted
turbinado sugar

Preheat the oven to 425 degrees F. Grease a large baking sheet or cover it with parchment paper.

1. In a large bowl, stir together the flour, brown sugar, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. Stir in the grated carrots.

2. Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform.

3. In another bowl, stir together the pumpkin, vanilla extract, yogurt, and egg. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scones tough.)

4. Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each circle into wedges or use a biscuit cutter to cut them into circles. Place the scones on the prepared baking sheet. Melt the 2 tablespoons of butter and brush on the scone wedges. Sprinkle them with the turbinado sugar to cover.

5. Let bake for 12 to 14 minutes or until the tops are lightly browned. Remove to a rack to cool.

Baker’s note: You can purchase cinnamon, turbinado sugar, and a biscuit cutter from www.preparedpantry.com

B-man

[b-man]

Louisiana Yam Corn Bread



Ingredients:

2 cups all-purpose flour
2 cups yellow cornmeal
2 1/2 tablespoons baking powder
2 teaspoons salt
1/2 cup granulated sugar
4 eggs
3/4 cup milk
1/3 cup vegetable oil
2 2/3 cups mashed cooked or canned sweet potatoes

Sift all the dry ingredients together and set aside.

Combine the eggs, milk and oil in a large bowl, beat until smooth. Add yams and beat until well blended. Add dry ingredients, stirring only until moistened. Spoon it into two greased 8-inch square baking pans. Bake at 425 degrees F for 40 minutes or until done. Cut into squares and serve warm with butter.

B-man

[b-man]

Coconut Bread with Coconut Butter


Ingredients:


2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups granulated sugar
1/4 teaspoon baking soda
2/3 cup vegetable oil
2/3 cup buttermilk
1/2 cup coconut flakes
2 large eggs
1 1/2 teaspoons coconut extract
1/2 cup chopped pecans

Preheat oven to 325 degrees F. Spray bottoms of two 9 x 5 x 3-inch loaf pans.

Mix all dry ingredients together. Add buttermilk, oil, coconut, eggs, coconut extract and nuts. Mix well with electric mixer. Bake 1 hour.

Coconut Butter

1 cup butter
1/4 cup cream of coconut

Mix with electric mixer until fluffy. Serve with coconut bread.

B-man

[b-man]

Croatian Nut Bread


Ingredients:

2 yeast cakes (or 2 packages dry yeast)
1/4 cup warm water
1 teaspoon sugar
1/2 cup shortening
2 teaspoons salt
1/2 cup sugar
1 cup scalded milk
2 eggs, beaten
5 cups (approximate) flour

Put yeast in warm water in a small bowl with 1 teaspoon sugar and set in a warm place. Combine shortening, salt, sugar in a separate bowl and add scalded milk. Let cool and then add yeast mixture and eggs. Add flour and knead to a smooth dough. Set in greased bowl, cover and allow to rise until double in bulk.

Filling

About 1-1/2 pounds shelled walnuts, ground very fine.
3/4 to 1 cup sugar
1/4 cup honey
1/4 cup strong coffee
1 egg, beaten

This goes by taste and consistency. If dry, you can add water a little at a time. Taste for sweetness.

Grease pans and separate dough to size of nut breads desired. Roll out dough very, very thin and spread with walnut paste filling. Roll up and lay in pans. Cover and let rise to double in size. Bake at 350 degrees F until done, about one hour. Put on racks and brush with butter.


B-man

[b-man]

Pina Colada Zucchini Bread

Yield: 3 loaves

Ingredients:

3 cups peeled and grated raw zucchini
3 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
1 cup (20 ounce can) crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon coconut flavoring
1 teaspoon rum flavoring
4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup chopped nuts

Mix the first four ingredients and beat for two minutes. Add the pineapple, extract and two flavorings.

Sift flour, baking powder, salt and baking soda. Add and mix well. Stir in the nuts. Bake in greased and floured 9 x 5-inch loaf pans for 40-50 minutes at 350 degrees F (until tester comes out clean).

NOTE: Frozen zucchini also works. Thaw and drain very well. The baked bread also freezes very well.


B-man

[b-man]

100% Whole Wheat Bread Recipe


Ingredients:

5 to 6 cups fine-ground whole wheat flour
1 seven gram packet of instant yeast (or two teaspoons)
2 cups water
1/2 tablespoon salt
1 large egg
1/3 cup brown sugar
4 tablespoons melted and slightly cooled butter

1. Place about three cups of the flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.

2. Add the salt, egg, sugar, and butter and continue mixing. Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.

3. Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.

4. On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.

5. Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 1 1/2 hours.

6. Preheat the oven to 350 degrees. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.

Recipe courtesy of Dennis Weaver at The Prepared Pantry: www.preparedpantry.com

[b-man]

Cranberry Orange Scones

Dried cranberries are so flavorful—we wanted to load this scone recipe with orange to balance the abundance of cranberries. So we used the zest from two oranges, orange-flavored yogurt, and the juice to make an orange glaze. These are not boring scones.

You can use any quality dried cranberries in this recipe. We recommend that you try our super, cold-processed cranberries. Instead of being processed with a hot corn syrup bath, these are cold-processed and not partially juiced so that more of the pectin and juice remains with the berry for a brighter flavor and color. Learn more about these cold-processed cranberries here: www.preparedpantry.com

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup very cold butter
3/4 cup dried cranberries
zest from two oranges (reserve 1/2 teaspoon for the orange glaze)
1 large egg yolk
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 six-ounce tub of orange-flavored yogurt

For the glaze

1 cup powdered sugar
1-2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract

Preheat the oven to 425 degrees F.

1. In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Use a pastry knife to cut the butter into the dry ingredients until the mixture is coarse and uniform. Stir in the cranberries and zest.

Baker’s note: Use very cold butter. The secret to flaky scones is to keep the butter a solid. If the dough gets warm enough to melt the butter before baking, you will have a very different consistency. The little pieces of butter create steamy pockets in the scones in the hot oven.

2. In a small bowl, mix the egg yolk, brown sugar, vanilla, and yogurt together. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine then remove to a floured counter and knead until almost uniform.

Baker’s note: Do not over-knead. Too much kneading will develop the gluten in the flour and make the scone tough.

3. Pat the dough into a 3/4-inch thick circle. Cut into wedges or circles. Place the scones on a lightly-greased baking sheet.

Baker’s note: Use a cookie cutter or a glass with the edges dipped in flour to cut shapes. Do not pat the edges down but leave the cuts as sharp as possible to allow the scones to rise in layers.

Work the cut dough pieces as little as possible. The more you handle the dough, the more the gluten will be developed and the more likely the butter will melt. Either will cause tougher scones.

4. Bake for 10 to 14 minutes or until the tops are lightly browned. Remove to a rack to cool. Serve warm.

To make the glaze, stir in the orange juice to get a drizzling consistency. Add the zest and vanilla.

Recipe courtesy of Dennis Weaver at The Prepared Pantry: www.preparedpantry.com

B-man

[b-man]

Strawberry Sour Cream Bread


Ingredients:

1 cup sour cream
1 cup strawberry jam
1 cup butter or margarine
1 1/2 cups granulated sugar
4 eggs
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon baking soda
3 cups all-purpose flour
3/4 teaspoon cream of tartar

Preheat oven to 350 degrees F. Spray two 9 x 5 x 3-inch loaf pans with Pam.

Fold sour cream into jam.

Cream butter and sugar; add eggs and extracts and beat well.

Combine dry ingredients. Add jam mixture to dry ingredients. Pour into prepared baking pans, and bake for 40-45 minutes or until bread tests done. Cool in pans for 10 minutes, then remove from pans.

B-man

[b-man]

1937 Soda Bread

A depression era soda bread recipe when many ingredients were in short supply.

Yield: 6 servings


Ingredients:

Soda Mixture
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon sugar

Bread

1 cup flour
1/2 cup sour milk, or buttermilk, more or less

Combine the first 4 ingredients and then rub them through a sieve.

For making white soda bread use 1/2 of the soda mixture to 1 cup of flour. Then mix as a soft drop dough with sour milk. Pour into a well-greased pan and bake in a 450 degree F oven for 12 minutes.

For Brown Soda Bread use 1 cup of whole wheat flour and 1/2 cup white flour with 3/4 teaspoon of the soda mixture and bake as above.

B-man

[b-man]

Mango Paradise Muffin Recipe


Ingredients:

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon allspice
3/4 cup shredded, sweetened coconut
2 large eggs
1 cup buttermilk
1/4 cup butter, melted
1/3 cup brown sugar
1 cup diced mangoes
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon cinnamon
3 tablespoons butter


Preheat the oven to 425 degrees.

1. In a medium bowl, mix the dry ingredients together including the coconut.

2. In another bowl, whisk two large eggs. Add the milk, melted butter, and brown sugar. Add the mangoes.

3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.

4. For the streusel topping, mix together the three tablespoons flour, the three tablespoons brown sugar, and the cinnamon. Cut in the three tablespoons batter until crumbly. Spoon the topping over the batter in the muffin tins.

5. Bake for 15 to 18 minutes until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.

Recipe courtesy Dennis Weaver of The Prepared Pantry: www.preparedpantry.com

B-man

[b-man]

9 Grain Bread Machine Bread


Yield: 1 pound loaf

Ingredients:

7/8 cup water
1 cup whole wheat flour
1 cup bread flour
1/2/ cup any grains or 9 grain cereal
1 teaspoon salt
1 tablespoon butter
2 tablespoons granulated sugar
1 tablespoon nonfat dry milk
2 teaspoons active dry yeast

Put in according to your machines directions. Allow to cool before slicing.

B-man

[Aline]

Maple Pumpkin Muffins

2 cups all-purpose flour
3/4 cup plus 2 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs
1 cup canned pumpkin
3/4 cup evaporated milk
1/4 cup vegetable oil
3 tablespoons maple syrup, divided
1/2 cup chopped pecans or walnuts
1 package (3 ounces) cream cheese, softened·

TOPPING:

1/4 cup chopped pecans or walnuts
2 teaspoons brown sugar


In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 tablespoon syrup; stir into dry ingredients just until moistened. Fold in pecans.

In a small mixing bowl, beat cream cheese and remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled.

Fill greased or paper-lined muffin cups about three-fourths full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

[Aline]

2½ cups hot water (105 to 155 degrees F or 40 to 46 degrees C)
¼ cup honey
2 Tbsp yeast
1½ cups whole wheat flour
1 cup rolled oats
¼ cup dry raisins
¼ cup vegetable oil
¼ cup sunflower seeds
2 Tbsp each of millet, sesame seeds, poppy seeds, and flax seeds
1 Tbsp molasses
1 Tbsp salt
3½ to 4 cups all-purpose flour
1 egg
1 Tbsp milk


Reserve some seeds and rolled oats for sprinkling on the bread.

Combine hot water and honey in a large bowl. Add yeast, without stirring, and let sit for about 5 to 10 minutes.

In large bowl, combine whole wheat flour, rolled oats, raisins, oil, seeds, molasses, salt, and 2 cups all-purpose flour. Add yeast mixture and mix well. Add remaining all-purpose flour or enough for a consistent and rigid dough. You might not have to use all of the flour.

Knead dough on lightly floured surface until dough is smooth and does not stick to hands or surface, 7 to 10 minutes. Little air bubbles should form beneath the surface of the dough. When dough is at this point, place in a greased bowl big enough to hold 3 times its volume. Turn the dough once or twice in the bowl to coat it with the oil so it will not form a crust. Cover with a clean damp cloth (dip it in hot enough water and squeeze dry) or with saran wrap. Place in a warm area. Let rise and double in volume, about 1 to 1½ hours.

Hit the dough with a firm fist and divide into 2 loaves. Place dough in 2 lightly greased 4x8-inch loaf pans (or divide dough in three and place in 3 lightly greased 3x7-inch loaf pans). Cover with saran wrap or damp cloth, tightly enough so a crust does not form on the top and place in a warm area, away from drafts. Let double in volume, about 1 hour.

For a decorative topping on the bread: mix together egg and milk and brush lightly on the top of the breads. Sprinkle with reserved mixture of seeds and rolled oats.

Preheat oven to 350 degrees F and bake for 30 to 35 minutes, or until golden brown all over. You’ll know the bread is cooked when you tap it gently on the bottom and it sounds hollow.

[Kitchen Witch]

COOKY'S STEAK PUB BANANA NUT BREAD

2 eggs
1 cup packed light brown sugar
3/4 cup Mazola corn oil
1/2 cup sour cream
1/2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp orange juice
1 1/3 cups mashed ripe banana
1 cup chopped walnuts
1 3/4 cups unsifted flour

In bowl, beat eggs. Whisk in brown sugar and oil until thoroughly blended. Add sour cream, cinnamon, baking soda, baking powder, orange juice, mashed banana, walnuts and flour mixing well preferably by hand. Pour into oiled 12"x4"x4" loaf pan. Bake in 375 oven for 50 minutes and until done. Cool in pan on rack for 10 minutes. Loosen edges and turn out to complete cooling on rack. Wrap in foil or waxed paper.

[Kitchen Witch]

CREAM CHEESE BANANA-NUT BREAD

3/4 cup butter, softened (11/2 sticks)
1 8-ounce package cream cheese, softened
2 cups granulated sugar
2 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 cups mashed bananas (11/4 pounds unpeeled, about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour two 8-by-4-inch regular or silicone loaf pans.

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour, baking powder, baking soda and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into prepared loaf pans.

Bake for 1 hour, or until a long wooden pick inserted in the center comes out clean and sides pull away from the pan, shielding with aluminum foil for the last 15 minutes to prevent browning, if necessary.

Cool bread in pans on wire racks for 10 minutes. Remove from pans and cool 30 minutes on wire racks before slicing.

[Aline]

3 cups all-purpose flour
1 tsp baking soda
1-1/2 tablespoons baking powder
1/2 teaspoon salt, optional
1 tablespoon cinnamon
2 cups bran
4 eggs
1-1/2 cups vegetable oil
1-1/4 cups dark brown sugar
1/4 cup molasses
3 cups finely grated carrots
1 cup raisins OR currants


Sift together flour, soda, baking powder, salt and cinnamon. Add bran; set aside.

Beat eggs; add oil, sugar and molasses. Add carrots, flour mixture and raisins.

Fill 24 greased muffin tins 3/4 full. Bake at 350 F for 25 minutes. Yield: 24 large muffins

NOTE: This recipes comes from a dietitian at a Vancouver, British Columbia, hospital. This recipes has also won 1st prize in two recipe contests.

You can make these muffins ahead and freeze them, or keep the uncooked batter in the refrigerator and bake them the next day.

[Kitchen Witch]

COCONUT BREAD

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons coconut extract
1 cup buttermilk
1 cup flaked coconut
1 cup chopped walnuts

Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, combine sugar, oil, eggs and coconut extract. Add dry ingredients alternately with buttermilk; stir just until moistened. Fold in coconut and nuts. Pour into two greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 degrees for 1 hour or until bread tests done. Cool 10 minutes in pans before removing to a wire rack to cool completely.

[Kitchen Witch]

Gingersnap Muffins

1-1/4 cup whole-wheat flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp brown sugar
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 cup raisins
1/2 cup chopped dates -- chopped
1-1/4 cup 100% bran cereal
1-1/2 cup skim milk
1/4 cup molasses
1 egg
3 Tbsp vegetable oil
vegetable cooking spray

preheat oven to 400 f. stir together flour, baking powder, salt, brown sugar, spices, raisins, and dates in a large mixing bowl. set aside. measure bran cereal into a large measuring cup and combine with milk. let stand for 2 minutes. in another measuring cup, mix molasses, egg, and oil together until blended. combine with cereal and milk mixture. pour the wet ingredients into the large mixing bowl with the dry ingredients and stir only until all is combined and moistened. spray a muffin tin with cooking spray or line with baking cups. portion the batter evenly into cups. bake for 18-20 minutes or until tests done.

[Jheree]

I am looking for a recipe for dinner rolls that have sunflower seeds baked in them....

[Kitchen Witch]

Sunflower Wheat Rolls

1 cup water (70 degrees to 80 degrees)
1/4 cup canola oil
1/4 cup honey
1 egg
1 teaspoon salt
2 1/2 cups bread flour
1 cup whole wheat flour
1/4 cup toasted wheat germ
1/4 cup wheat bran
1/4 cup sunflower kernels
1 tablespoon poppy seeds
2 1/2 teaspoons active dry yeast

In bread machine pan, place all ingredients in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When the cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes.

Divide dough into 20 pieces; shape each into a ball. Place 2 inches apart on baking sheets coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes or until golden brown. Remove from pans to cool on wire racks.

Editor's Note: If your bread machine has a timer feature, we recommend you do not use it for this recipe.



BUTTERMILK SEED BREAD

* 1 (.25 ounce) package active dry yeast
* 1 teaspoon white sugar
* 3/4 cup warm water (110 degrees F/45 degrees C)
* 1 1/2 cups buttermilk
* 2 tablespoons margarine, melted
* 3 tablespoons honey
* 2 teaspoons salt
* 2 tablespoons sesame seeds
* 2 tablespoons flax seeds
* 2 tablespoons poppy seeds
* 2 tablespoons sunflower seeds
* 2 cups whole wheat flour
* 4 cups bread flour


1. In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
2. Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
4. Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.
5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
6. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.

[ladyseville]

Morning Glory Muffins

1 1/4 C. granulated sugar
2 1/4 C. unbleached flour
2 t. baking soda
1 T. ground cinnamon
1/2 t. salt
1/2 C. shredded coconut
1/2 C. dried tart cherries
1 C. crushed pineapple, drained
1 C. shredded carrots
1/2 C. shelled, salted sunflower seeds
2/3 C. egg substitute
1 C. canola oil or other vegetable oil
1 t. vanilla extract

Sift together granulated sugar, unbleached flour, baking soda, cinnamon and salt in a large mixing bowl. Stir in coconut, cherries, drained pineapple and carrots.

Combine egg substitute, oil and vanilla in a small bowl; mix well. Pour into dry ingredients; stir to combine. Do not overmix. Spoon into greased muffin tins.

Bake in a preheated 375° F. oven 20 to 25 minutes, or until tester comes out clean.

Makes 18 muffins.

[ladyseville]

Toll House Streusel Muffins

Muffins:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, melted
1/2 cup milk
1 large egg, lightly beaten
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Streusel:
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
1 tablespoon butter or margarine, melted
1/4 cup chopped nuts

Preheat oven to 350° F. Grease or paper line 12 muffin cups.

Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in butter, milk and egg just until moistened. Stir in morsels. Spoon batter into 12 greased or paper-lined muffin cups.

Combine brown sugar, flour and butter in small bowl; stir in nuts. Sprinkle generously over muffin batter; press down lightly.

Bake in preheated oven for 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Makes 12 muffins.

[ladyseville]

Chunky Monkey Muffins

Topping:
1 1/2 C. sweetened shredded coconut
1/2 C. finely ground pecans or macadamia nuts
1/4 C. unsalted butter
2 T. brown sugar

Batter:
1/2 C. unsalted butter - softened
1/2 C. vegetable oil
1 C. light brown sugar
3/4 C. white sugar
4 eggs
1 t. vanilla
1 T. strong brewed coffee
1 C. banana - pureed
1/2 C. sour cream
3 3/4 C. all-purpose flour
3/4 t. baking soda
1/2 t. salt
4 t. baking powder
1 C. coarsely chopped white chocolate or miniature white chocolate chips
1/2 C. miniature semi-sweet chocolate chips or coarsely chopped semi-sweet
chocolate
1/2 C. chopped pecans or macadamia nuts

Preheat oven to 425°F. Line 16 muffin cups with muffin liners or spray generously with non-stick cooking spray.

For topping, combine all ingredients in a food processor and pulse to chop into a crumbly mixture. Set aside.

For batter, blend butter with oil and sugar. Add eggs, vanilla and coffee and blend until smooth. Stir in sour cream and banana puree. Stir in flour, salt, baking soda and baking powder, and mix until batter is smooth. Fold in chocolate and nuts.

Using a large ice cream scoop, deposit very generous lumps of batter in each cup. Load up with as much topping as you can.

Place in the upper third of the oven. Reduce heat to 400°F. Bake for 20 to 22 minutes until muffins are nicely browned and spring back when gently pressed.

16 to 18 large muffins.

[ladyseville]

Pecan Sticky Muffins

2 C. all purpose flour
1 T. baking powder
1 t. ground cinnamon
1/4 t. salt
2 eggs
1 C. milk
1/4 C. vegetable oil
1/2 C. packed brown sugar
1 t. vanilla ext

Topping:
1/4 C. butter, melted
1/4 C. packed brown sugar
1 C. chopped pecans

In a large bowl, combine flour, baking powder, cinnamon and salt.

In another bowl, beat the eggs, milk, oil, sugar and vanilla until smooth. Stir into dry ingredients just until moistened.

Into each greased muffin cup, spoon 1 tsp butter, 1 t. brown sugar and 1 heaping T. of pecans. Top each with 1/4 C. of batter.

Bake at 350°F. for 25-30 minutes or until muffins test done. Invert pan onto piece of foil. Let stand for 2 minutes, remove from pan. Serve warm.

Yield 1 dozen.

[ladyseville]

Magnolia Bakery Blueberry Muffins

3 C. flour
3/4 C. sugar
1 1/2 T. baking powder
3/4 t. salt
2 large eggs, beaten
1 1/2 C. buttermilk
6 T. unsalted butter softened
1 1/2 t. vanilla extract
1 1/2 C. Blueberries lightly coated with flour
1 T. sugar for sprinkling

Preheat oven to 350° F. Grease well a 12 cup muffin pan.

In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix. Batter may be lumpy. Gently fold in the blueberries into the batter.

Fill the muffin cups about three-quarters full. Lightly sprinkle with the remaining 1 tablespoon of sugar. Bake for 20 - 22 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not overbake.

[ladyseville]

Cranberry Muffins

1 3/4 C. sifted flour
3/4 t. salt
1/2 C. sugar
2 t. baking powder
2 eggs
3/4 C. milk
2 to 4 T. melted butter
1 C. chopped fresh or frozen cranberries
1 t. grated orange rind
1 C. chopped pecans

Combine flour, salt, sugar and baking powder in bowl.

In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture.

Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely.

Preheat oven to 350°F. Fill 12 well-greased muffin cups two-thirds full. Bake 20 to 25 minutes or until muffins test done.

Makes 12 muffins.

[ladyseville]

Gatsby's Vanilla Scones

2 C. self-rising flour
1/2 C. sugar
1 stick butter (cut into cubes)
1 C. buttermilk
1 t. vanilla
1 egg, plus 1 T. water
1/3 C. crystallized sugar

Preheat oven to 425° F.

Combine flour and sugar. Using your fingers incorporate mixture until crumbly. Add buttermilk and vanilla and stir until moistened. Do not overmix. Turn dough out on to a slightly floured surface. Knead dough three or four times to form a ball 1 to 11/2 inches thick. With a three-inch floured biscuit cutter cut out scones. In a separate bowl whisk egg and water for glaze.

Place on a baking stone. Brush with egg mixture and sprinkle with crystallized sugar.

Bake 12 to 15 minutes or until golden brown.

Yields 12 to 16 scones.

*This recipe can be frozen up to one month. Thaw in refrigerator for 8 hours and bake at 350° F for 10 minutes or until heated.

Serve with raspberry preserves and clotted cream.

Gatsby's Signature Clotted Cream:
8 oz. cream cheese
1 C. heavy whipping cream
1 C. sour cream
5 T. powdered sugar

Combine all ingredients in a small bowl. Blend with an electric mixer at low speed until fluffy. Serve chilled over scones with preserves.

[ladyseville]

Chocolate Scones

2 1/4 cups All-purpose flour
1/4 cup Whole wheat flour
2 tablespoons Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1/2 cup Butter
1 large Egg
Milk -- as needed
1/2 cup Miniature chocolate chips
Egg whites or heavy cream

Preheat oven to 400 degrees. In a large bowl, combine the flours, sugar, baking powder, salt and cinnamon; mix well. Cut the butter into the flour mixture until it resembles small peas. Break the egg into a 1-cup measure and add milk to make 2/3 cup. Add the milk, egg and chocolate morsels to the flour mixture and combine lightly until a loose ball is formed. A light hand makes for a light scone. Hand knead the mixture in the bowl 5 to 10 times and then break into 2 equal portions. Press down each ball on an ungreased cookie sheet to form a 6-inch disc. Score each disc into 6 wedges. Brush with a wash of egg whites or heavy cream. Bake for 15 to 20 minutes.