Breads, Muffins & Scones

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

Aline & 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 :wink:

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 :wink:

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 :wink:

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 :wink:

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 :wink:

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 :wink:

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 :wink:

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 :wink:

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 :wink:

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 :wink:

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 :wink:

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 :wink:

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 :wink:

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 :wink:

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 :wink:

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 :wink:

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

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.

  1. 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.

  1. 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.

  1. 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 :wink:

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 :wink: