I love scones with a pot of tea.
Ingredients:
1 3/4 cups all purpose flour
3 tbs. Sugar
2 1/2 tsp. Baking powder
1/4 tsp. salt
1 tbs. Grated orange peel
1/3 cup margarine or butter
1/2 cup dried cranberries (or currants)
1 egg, beaten
4-6 tsp. 1/2 & 1/2
1 egg white, beaten
Instructions:
Preheat oven to 400 degrees. Mix dry ingredients. Cut in margarine or butter. Add cranberries, beaten egg and half and half. Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough into 2 parts. Pat into 6" circle about 1/2" thick. Place on ungreased cookie sheet. Brush with beaten egg white. Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet. Cut into wedges to serve.
The dough is incredibly easy to make and will keep frozen for up to a month. Don't be intimidated by homemade dough, its so easy and tastes awesome!
Dough
2 tablespoons active dry yeast
⅓ cup warm water
1 cup milk
1 cup unsalted butter, room temperature, cut into small pieces
3 large eggs
⅓ cup sugar
2 teaspoons salt
1 teaspoon vanilla
6 cups all purpose flour, plus more for dusting
Topping
enough for ONE batch of 9 large or 4 dozen mini buns)
1 cup unsalted butter
¼ cup sugar
1¼ cups brown sugar
1 cup light corn syrup
For assembling each batch
1 tablespoon unsalted butter, melted
1 recipe sticky bun filling (follows)
Large Sticky Buns
makes 3 batches of 9 - freeze extra dough for one month
1. Make dough: Stir together yeast and warm water in a small bowl; let stand until foamy, about 5 minutes.
2. ***In the bowl of a standing mixer fitted with the whisk attachment, mix milk, butter, eggs, sugar, salt and vanilla on low speed until eggs and milk are combined, 2 minutes. Add yeast mixture; mix 1 minute. Add four cups flour; mix until smooth.
3. Switch to the dough hook; continue mixing and add more flour, ½ cup at a time, just until dough no longer sticks to bowl (about 2 more cups). Beat dough on medium-high speed, 10 minutes.
4. On a lightly floured surface, knead the dough until very smooth, about 2 minutes; transfer to a large buttered bowl. Cover with a clean kitchen towel and let rise until doubled in bulk, about one hour.
5. Punch down dough, then turn out onto a lightly floured surface. Divide dough into three equal pieces; roll each into a ball. Each ball is one batch. At this point, you can either refridgerate dough overnight (wrap loosely in plastic wrap, because dough will continue to rise) or freeze in an airtight container for up to one month (to thaw, wrap loosely in plastic wrap and leave in fridge overnight).
6. Make topping: Melt butter in a saucepan; stir in sugars and corn syrup. Cook, stirring, over low heat, until sugar dissolves, about 5 minutes. Set aside.
7. Assemble buns: Roll out dough into an even rectangle, 10x13 inches. If it springs back, let it rest a few minutes, then continue rolling. Brush dough with melted butter and top with filling, leaving a ½ inch border. Starting on one long side, roll dough into a tight cylinder. To seal, pinch dough edge to log; turn roll onto seam. With a sharp knife and a sawing motion, cut into equal pieces about 1⅓-inch-thick. Avoid pressing down.
8. For each batch divide one cup topping among nine cups of a large muffin tin, or cover the bottom of an 8-inch square baking pan. Transfer the buns to the pan.
9. Preheat the oven to 375°, with rack on lower level. Set a wire rack over baking sheet; set a side. Let buns rise in a warm place until doubled in bulk, about 30 minutes. Bake buns, rotating pan halfway through, until golden brown and bubbling, 30 to 35 minutes. Immediately invert buns onto rack. Serve warm.
***I do not have a stand mixer, and I did okay mixing with my hands! At first I used a wisk and then switched to my (clean) bare hands to twist the dough as though I was using a dough hook.
Mini Sticky Buns
makes 3 batches of four dozen
1. Follow steps 1-6 of sticky bun recipe.
2. Follow step 7, rolling dough into a 7x19 inch rectangle; halve lengthwise. Brush with melted butter. After dough is filled and rolled, cut each log into 24 slices, ¾ inch thick.
3. Follow step 8, dividing 1 cup topping among 4 12-cup mini-muffin tins.
4. Follow step 9, baking 15 to 20 minutes.
Sticky Bun Fillings
makes enough for one batch of 9 regular or 48 mini buns
Classic Pecan
⅓ cup packed light brown sugar
⅓ cup toasted and chopped pecans
1 teaspoon orange zest
Toss all ingredients in a small bowl.
Macadamia Nut and White Chocolate
½ cup macadamia nuts, chopped
1 oz white chocolate, finely chopped
2 tablespoons light brown sugar
Toss all ingredients in a small bowl.
Banana, Maple, and Walnut
2 tablespoons light brown sugar
2 tablespoons pure maple sugar
½ cup toasted and chopped walnuts
1 thinly sliced banana
Whisk brown sugar and maple syrup in a small bowl until combined. Gently fold in walnuts and bananas.
Mexican Chocolate
2 oz semi sweet chocolate, finely chopped
2 tablespoons brown sugar
½ teaspoon cinnamon
Toss all ingredients in a small bowl.
This makes a dense and nutty bread - delicious for making sandwhiches or eating a buttered slice.
3/4 cup cracked wheat
1 cup hot water
1/4 cup margarine, melted
2 tablespoons molasses
2 tablespoons honey
3/4 cup nonfat milk
1/2 cup flax seed
1/2 cup raw sunflower seeds
2 1/2 cups sourdough starter
2 cups whole wheat flour
3 1/2 cups bread flour
1 egg, beaten
In a medium bowl place cracked wheat and pour hot water, (does not need be boiling), over wheat. Add melted margarine, molasses, honey, nonfat milk, flax seed and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter.
With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary.
When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours, punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour.
When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well-greased 9x5 inch loaf pans, cover and let rise again until doubled in bulk, or until the dough reaches the tops of the pans, about 1 hour. Brush tops with an egg wash, made by whisking one tablespoon water into one whole egg until well blended.
Bake in a preheated 375 degree (190 degrees C) oven for 30 minutes, after 15 minutes rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.
3/4 c. honey
2 eggs
1/2 c. milk
1/3 c. vegetable oil
2 1/2 c. all purpose flour
1 c. quick cooking rolled oats
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1/2 tsp cinnamon
2-3 cups fresh or frozen blueberries
combine honey, eggs, milk and oil in large bowl and mix well. combine flour, oats, baking soda, baking powder, salt and cinnamon in medium bowl and mix well. stir into honey mixture. fold in berries. spoon into 2 greased and floured loaf pans. bake in preheated oven at 350 for about 40 minutes or until toothpick in center comes out clean. cool in pans on wire racks for 15 min. remove and cool completely.
adapted version of a recipe from current issue (aug/sept 06) of easy home cooking
This is my husbands favorite sweet food that I make. I took the recipe from my mom but have been making it for years and years. I even made this recipe in front of my college speech class as my "how-to" speech, (which had a short time limit). It is one of my favorites and probably one of the 1st things I ever learned to bake.
1/4 cup sour cream or plain yogurt
1 tsp. baking soda
1/2 cup softened butter
1 1/4 cups sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 cup coarsely mashed banana (about 2 bananas)
1 cup chocolate chips.
Preheat oven to 350 degress and spray 2 med sized baking pans.
Stir sour cream and soda together and set aside.
Cream butter with sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Beat in vanilla.
Then, beat in sour cream mixture.
Stir in remaining ingredients until just blended, do not overmix.
Bake at 350 for about 40 min or slightly longer.
You may want to check the middle with a toothpick to see if it is done.
Makes 2 loaves.
Great in the morning or for desert.
My Australian friend Pug gave me this recipe. It's incredibly simple and extremely addictive!
Pumpkin Scones
1 egg
2 cups self rising flour
pinch salt
1/4 cup milk
1 level tablespoon butter
3 level tablespoons sugar
3/4 cup cooked mashed pumpkin
(I felt that they needed a little spice so I added some pumpkin pie spice. I figure about 1/2 - 1 tsp pumpkin pie spice, or your own blend of cinnamon, nutmeg, ginger, and cloves)
Cream butter with sugar, add egg and incorporate. Mix in pumpkin. Sift together the dry ingredients and mix in the pumpkin mixture and the milk. Knead gently on a lightly dusted board. Cut into rounds with a scone or biscuit cutter.
Bake in a hot oven (400°F/204°C) for 15 minutes. They stuck a bit to my baking sheet so consider using parchment or a silpat.
Really a very nice, subtle pumpkin flavor. Tasty with out without the added spice.
The original recipe came from a co-worker but it called for almost two cups of oil so I messed around with the pumpkin/oil ratio until it wasn't nearly as oily and fattening. Chocolate chips also taste great in these. They are great for fall and my family loves them topped with a cream cheese frosting.
4 eggs
2 cups white sugar or Splenda
2 (15 ounce) cans pumpkin
1/2 cup vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon nutmeg
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 cup chopped nuts (I use pecans, walnuts work well too)
Preheat oven to 400 degrees F. Line two muffin pans with paper liners.
Beat the eggs in a large bowl then mix in the sugar, pumpkin and oil.
In a seperate bowl, mix the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. Add the egg and pumpkin mixture from the first bowl.Now fold in the nuts and/or chocolate chips.
Empty mixture into muffin pan and bake for 15 to 20 minutes or until a toothpick comes out clean.
3 c. 100% bran
1 c. boiling water
2 c. buttermilk
1 1/2 c. sugar
2 eggs, beaten
2 1/2 c. flour
2 1/2 tsp. soda
1/2 tsp. salt
1/2 c. shortening
pour boiling water over bran. add buttermilk after bran and water have stood several minutes
cream sugar and shortening, then add eggs. sift flour, soda, and salt. add shortening and sugar to bran. then add flour mixture. mix until flour diappears (do not stir, just dip out each time)
bake 375 for 15-20 minutes in muffin pan.
I got this recipe from my mother-in-law. The crushed pineapple keeps the bread really moist. The recipe makes 2 loaves of bread. Chopped walnuts or raisins can be added if desired.
3 eggs, lightly beaten
2 c sugar
1 c oil
2 c grated zucchini
2 tsp cinnamon
2 tsp vanilla
2 c flour
1/4 tsp baking powder
1 tsp salt
2 tsp baking soda
1 small can crushed pineapple
Mix eggs, sugar, and oil. Gradually mix in remaining ingredients. Pour batter into lightly greased and floured loaf pans. Bake at 325 for 50-60 minutes.
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter or margarine, melted
1/2 tablespoon grated lemon peel
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels, divided
1 1/2 cups fresh or frozen blueberries
Streusel Topping (recipe follows)PREHEAT oven to 375° F. Paper-line 18 muffin cups.
COMBINE flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 1/2 cups morsels and blueberries. Spoon into prepared muffin cups, filling almost full. Sprinkle with Streusel Topping.
BAKE for 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
PLACE remaining morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.
FOR STREUSEL TOPPING:
COMBINE 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon ground cinnamon in small bowl. Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
My mom had this recipe at a party and was dying to make these. We found the recipe online and knew we had to make these. YUMMY
1 1/2 c. Flour
1/2 c. Sugar
2 tsp. Baking Powder
1/2 tsp. Cinnamon
1/2 tsp. Salt
1 c. Milk
1/2 c. Pumpkin
1/4 c. Butter/Margarine (melted)
1 egg
1 c. Chocolate Morsels (semi-sweet) - can also you white chocolate or a mix of the two but the white chocolate does make them gooier but still yummy
Combine dry ingredients in a large bowl and mix. In a small bowl mix wet ingredients then add to the dry. Add morsels and stir just until dry ingredients are moist. Grease muffin pan and fill 3/4 full with batter.
Bake 18 to 20 minutes at 400° F. Cool 5 minutes and Enjoy!
*You can also sprinkle chopped nuts on the muffins before you bake them.
Makes 12
The original recipe calls for currants, which my husband loathes. I replace them with seasonal berries, or leave them out all together. These are great plain.
1 cup old-fashioned rolled oats
1 cup buttermilk
1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dried currants
In a large bowl, combine oats and buttermilk and let stand 1 hour.
Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
Add egg, sugar and butter to oat mixture, stirring until just combined.
Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants or other berries.
Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
This is a pretty basic corn muffin recipe that I jazzed up to make a savory muffin to go along with a more egg-centric brunch. The "topping" is what really gives the muffin an extra kick.
Ingredients:
3 scallions, white parts minced
1/4 cup minced parsley
2 tsp minced cilantro
1.5 cups AP flour
.5 cup corn flour
1 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
1/8 tsp pepper
1/4 cup butter, chilled
4 oz. sharp cheddar cheese, grated
2 Tbsp grated Parmesan cheese
1 large zucchini, shredded (pressed between paper towels to let moisture out)
1 cup milk
1 egg
To Do:
Preheat oven to 400 degrees and grease 12 muffin cups and set aside. Combine scallions, parsley, cilantro in small bowl; set aside.
In large bowl, combine flour, sugar, baking powder and salt and mix. With food processor or stand mixer, or whatever (two knives work fine) cut in 1/4 cup butter until mixture looks like coarse crumbs. Stir in cheeses and zucchini.
In small bowl, combine milk and egg blend well. Pour into dry ingredients and stir just until blended. Lumps are fine! Do not overbeat the batter or you'll get a tough muffin. Fill prepared muffin cups 3/4 full if you want normal muffins, or all the way to the top if you want big muffin tops. If you go the muffin top way, fill the empty muffin tins with some water so the muffins don't dry out. Sprinkle each muffin with the parsley, scallion and cilantro topping and lightly press topping into batter.
Bake at 400 degrees for 20-25 minutes until muffins are firm and light golden brown. Cool 1 minute in pan, then remove from pans and cool on wire rack. 12 normal muffins or 8 huge muffins. Serve warm if you can.
Something tasty to do with all of the zucchini of the summer.
Ingredients:
1 3/4 cups wheat pastry flour
1/4 cup flour
1/2 cup cocoa powder, preferably Dutch
1 cup brown sugar (packed)
3/4 cup vanilla sugar (or regular sugar)
1/2 tsp baking powder
1 tsp baking soda
1 tablespoon cinnamon
1/2 tablespoon nutmeg
dash of cloves
1/4 tsp salt
3 eggs lightly beaten (I used 2 eggs and 1 eggwhite: didn't have enough eggs)
1/2 cup olive oil (yes, olive oil, trust me)
1/2 cup applesauce
1/4 cup honey
3 tablespoons vanilla soy milk OR 1 tablespoon vanilla
2 1/4 cups grated unpeeled zucchini (2 large zucchinis)
To Do:
Preheat oven to 350F and prep two loaf pans (You could also do it in one and have a nice big loaf, my loaves came out small)
Mix all of the dry ingredients in a large bowl and set aside.
Then, mix all of the wet ingredients (except for zucchini).
Make a well in the center of the bowl of dry ingredients and pour the wet ones in. Stir until incorporated and then stir in zucchini until batter is combined, but still a bit lumpy. Here is where the fun could potentially start. Feel free to add some mini chocolate chips,a cup of shredded carrots or sweet potatos, raisins or toasted walnuts (set on a baking sheet when you start to preheat the oven and they’ll be toasted by the time you get to this phase). Or not. The bread is delicious on its own.
Bake at 350F for about an hour or so. I think my oven is busted because it should take about an hour and fifteen minutes, but it only took an hour. Just test it with a strand of dry spaghetti or a toothpick after an hour in the oven.
Take out and let cool in pans for about 15 minutes. Run a knife along the edges and pop bread out. Wrap in a clean dishcloth and wait until it cools¦if you can¦you know it will really taste better the next day if you don't nibble at it all night¦okay do what you will, it's out of my hands.
3 cups warm water
8 Tbsp. sugar
6 Tbsp oil
1 tsp. salt
2 Tbsp. fast rise yeast
2 eggs
7-8 cups flour
Mix yeast with 4 cups flour. In another bowl mix eggs, sugar, oil & water. Add yeast mixture. Blend well and add remaining flour & salt.
Let rise 15 minutes; punch down. Let rise another 15 minutes; pinch down. Make rolls. Let rise 1 hour. Bake @ 350 until golden brown.
A very dear friend shared this recipe with me and it's still one of my favorites.
1/2 cup of walnuts
1 2/3 cup all-purpose flour
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 cup pumpkin
4 oz unsalted butter, melted
6 oz white chocolate chips
1. Preheat oven to 350F.
2. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.
3. In another bowl, mix together the eggs, pumpkin, and unsalted butter. Add in the chocolate chips and nuts.
4. Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.
5. Scoop batter into greased or paper cup lined muffin cups. Bake for about 20 minutes or until puffed and springy to the touch. Cool then remove from cups. Makes 12 muffins.
1 c. warm water
1 tbsp. yeast
1 egg
1/4 c. cooking oil
1/3 c. sugar
1/2 tsp. salt
-Mix water & yeast
-Add other ingredience, mixture will be sticky
-Cover with cotton dish towel & let raise for 1.5 hours
-Pat out & put on cookie sheet - makes 15 buns
-Cover with towel again & let raise for 1 hour
-Bake a 375 for 20 minutes
-Take off the pan & brush with butter (just enough to keep them soft)
Ingredients:
1 loaf frozen white bread dough, thawed in refrigerator
Flour, for dusting surface
Filling:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 stick butter, softened
Icing:
1 stick unsalted butter, softened
1 cup powdered sugar
1/3 cup cream cheese
1 teaspoon vanilla extract
Directions:
Preheat oven to 400 degrees F.
Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.
Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.
This is a great bread recipe to use the abundance of Fall apples. Tastes really good spread with cream cheese. The recipe makes 2 loaves.
1 1/4c. vegetable oil
4 eggs
4 tsp. vanilla
3c. flour
2 1/2c. sugar
2 tsp. ground cinnamon
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 tsp. ground cloves
1/2 tsp. baking powder
3c. diced, peeled apples
2/3c. raisins
1/2c. chopped nuts (I sometimes leave these out)
In a mixing bowl, beat the oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder. Beat into the oil mixture. Stir in apples, raisins and nuts. Pour into 2 greased 9x5x3-in. loaf pans. Bake at 325* for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to cool completely.
1 unsliced loaf french bread
6 tablespoons butter
1 whole head of fresh garlic, peeled and chopped fine
7 teaspoons sesame seeds
1/4 cup parmesan cheese, grated
1 1/2 cup sour cream
2 cups monterey jack cheese, cut into 1-inch cubes
2 teaspoons lemon pepper
2 teaspoons parsley
2 cups chopped artichoke hearts
Cut loaf in half lengthwise. Tear out soft center of bread in chunks, leaving crust intact. Put crust shells on a foil covered cookie sheet, crust sides down. Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn the garlic!). Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat. In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in artichoke hearts and toasted bread (garlic bits too!). Mix well and spoon back into bread shells. Lay them both crustside down on the foil covered sheet, and put a sheet of foil over the top (it just has to be over the top...doesn't need to be wrapped), then bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes uncovered. Let rest 5-8 minutes before cutting.
INGREDIENTS:
1/2 cup sliced, unblanched almonds
1 2/3 cup flour
1 cup sugar
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup plain pumpkin
1/2 cup butter, melted
1 cup chocolate chips
Heat oven to 350. Put almonds on cookie sheet & bake about 5 mins, cool. Grease muffin cups. Mix flour, sugar, pie spice, baking soda, baking powder & salt in large bowl. Break eggs into another bowl. Add pumpkin and butter & whisk until well blended. Stir in chocolate chips & almonds. Pour over dry ingredients and fold in with rubber spatula just until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20-25 mins. Makes 1 doz
These muffins are a family favorite we usually have them at thanksgiving but they're a good snack anytime. Unlike most muffins, these actually taste better the next day.
3 apples
3 eggs
3 T Sugar
1/2t orange extract
1/2t vanilla
1/4t cinnamon
1/4t nutmeg
3 slices of white bread
peel, and core then grate apples and set aside
beat eggs add spices, break bread into small pieces and mix, blend in apples, put into 6 miffin tins.
line with paper or use cooking spray
Bake at 375 for 45 min
40 cal per muffin
THIS IS THE EASIEST RECIPE,AND SO GOOD
1 BOX YELLOW CAKE MIX
1 PACKAGE INSTANT BANANA CREAM PUDDING&PIE FILLING
1/2 CUP WATER
1/2 CUP VEGETABLE OIL
2 RIPE BANANAS MASHED
4 EGGS
1 CUP CHOPPED PECANS
mIX ALL THE INGREDIENTS WELL.POUR INTO 2LARGE OR 4 SMALL GREASED LOAF PANS.BAKE AT 350F FOR 40-45 MIN.(YOU CAN MAKE THIS WITHOUT THE NUTS)
ENJOY
THIS IS THE BEST.AND SO EASY.........ENJOY
1 BOX YELLOW CAKE MIX
1 PACKAGE INSTANT BANANA CREAM PUDDING& PIE FILLING
1/2 CUP WATER
1/2 CUP VEGETABLE OIL
2 RIPE BANANAS MASHED
4 EGGS
1 CUP CHOPPED PECANS OR ANY NUTS
MIX ALL INGREDIENTS WELL.POUR INTO 2 LARGE OR 4 SMALL LOAF PANS.BAKE AT 350F FOR 40-45MIN.(CAN BE MADE WITHOUT NUTS)
A moist and flavorable zuchini bread with a tropical twist.
3 eggs, beaten
2 cups white sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup raisins
1 cup chopped pecans
1 cup crushed pineapple, drained
1/2 cup coconut
In a large bowl mix together the eggs, sugar, vanilla, oil and zucchini.
In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, coconut and pineapple until just blended. Pour into 2-9x5x3 inch greased loaf pans.
Bake in a preheated 325 degree F for 60 to 70 minutes, or until browned.
This is a great spiced fall or any time cake. I adjusted the ingredients, but its moist either way. Once agian all the flavour and low on fat.
*Kamut flour can be found at most health and bulk stores. Because of the unique sweetness of *Kamut flour, sugar added can be cut in half. Its also higher in protien and other nutrients and gives a great texture to cakes and breads. Who knew you could (lol) have your cake and eat it too.
1 and 1/4 cup (sifted) unbleached all-purpose flour
1/2 cup (sifted) *Kamut flour
2 tsp baking powder
1 tsp baking soda
pinch of sea salt
1 and 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground all-spice
1/4 tsp ground cardemom
1/4 tsp ground ginger
3/4 cup Splenda (sugar substitute) or 3/4 C. sugar
4 large eggs or 235g egg beaters(one container-4.5)egg substitute
1 can-14 oz- pumpkin
1/2 cup canola or sunflower oil
1 cup All-Bran (bud like cereal)
1 cup dried currents
Directions
1. Stir together all dry ingredients,sifted
flours, baking powder, baking soda, salt, spices
and splenda.
2. In a large bowl, beat eggs and oil untill well combined. Add pumpkin and cereal(bran buds)mix well.
3. Add the dry flour mixture into the large bowl just untill combined. Gently fold in currents.
350F.
about 55 minutes
Note: This cake can be baked in a 13x9 pan for 40 to 50 minutes or 10 inch tube or bundt pan for about 55 minutes.
Basic Whole Wheat Bread
I have tried many different recipes and this one seems to always be our family favorite.
Premix:
2 cups bread flour
1 cup whole wheat flour
2 TBSP sugar
¼ cup dry butter milk
1 tsp salt
Wet ingrediants (add at bake time):
1 egg
1 cup water
¼ cup butter (4 TBSP)
1 ½ tsp yeast
I usually mix four of the premixes at a time. The night before just add the wet ingrediants.
I use this as the base recipe and modify it with several variations.
Enjoy! - Dan
My kids devour these muffins as snacks, and I feel good that they are eating something healthy! This recipe makes about 56 mini muffins...enough to freeze for a couple of weeks...if they last that long! :)
Muffins:
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin spice
1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed
1/2 - 1 cup flax seeds
1-2 cup(s) mini chocolate chips
1/2 cup finely crushed walnut pieces
Line mini muffin cups with paper liners. Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and pumpkin spice in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended. Gently fold in flax seeds, walnuts, chocolate chips.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops begin to turn golden brown and a tester inserted into the center comes out with no crumbs attached, about 12 minutes for minis, longer for full-size muffins. Transfer the muffins to a rack and cool slightly. Enjoy!
**Note: You can always add more or less walnuts, flax seeds or chocolate chips--to your liking!
Calling all Moms and "dieting" chocolate lovers!
This easy recipe was given to me by a fellow chocoholic...it's easy, and my kids love them. I like that they are getting a serving a the super vegetable pumpkin every time they eat one...and there is no added fat (and no eggs for those with egg allergies)!
1 box of chocolate cake mix
(I buy Dr. Oetker's Organic Chocolate Cake
mix for my family, but Pillsbury's Devil's
Food Cake mix does great too)
1 15oz can of pumpkin
Optional: 1-2 cups mini chocolate chips
Preheat oven to 325 degrees F. Line mini muffin tin (or regular muffin tin) with liners.
Combine cake mix and entire can of pumpkin. Mix until combined...will seem thick. Fold in chips.
Scoop mix into liners (I use small release scooper). Bake for 10-13mins for mini muffins depending on your oven. Use a toothpick to test doneness. Allow to cool on rack. Enjoy!
Freezes great!
These muffins are the best I've ever had.
I veganized the recipe with my own no-longer-secret trick to using silken tofu. See the vegan version under "Vegetarian, Vegan" (try it, you'll love it!).
This is an astonishingly healthy recipe, with blueberries, orange zest, oatmeal and nuts, all super-foods.
1 c. old-fashioned oats
2 c. buttermilk
1 2/3 c. whole wheat pastry flour
3/4 c. packed light brown sugar
2 T. vegetable oil
1 t. baking powder
1 t. baking soda
1 t. salt
2 large eggs, lightly beaten
Zest of 1 large orange (2 oranges if you like)
1 1/4 c. blueberries (fresh or frozen)
1/2 c. chopped walnuts
Combine oats and buttermilk in mixing bowl. Cover and let stand about 30 mins.
Preheat oven to 350. Spray muffin pan with cooking oil or use paper liners.
Combine buttermilk mixture, flour, sugar, eggs, baking powder, baking soda, salt and orange zest in second mixing bowl. Beat with electric mixer at medium speed until smooth (as smooth as oatmeal gets :). Fold in blueberries and walnuts. Spoon batter into muffin cups , filling about 3/4 full.
Bake 15-20 mins or until toothpick comes out clean.
Cool and serve with your favorite margarine, other spread, or leave plain. Excellent warm or refrigerated the next day.