Scones
Makes 8 large scones
Ingredients:
2 c. flour
½ c. sugar + 1 T for top
1 ½ t. baking powder
½ t. baking soda
1/ 4 t. salt
6 Tablespoons butter, chilled
½ c. buttermilk + 1 T for top
1 large egg
1/3 c. mini semi-sweet chocolate chips
1. Preheat oven to 400 degrees. In a medium to large bowl, whisk together flour, ½ c. sugar, baking powder, baking soda, and salt.
2. Cut butter into ½ inch cubes and put over flour mixture. Using a pastry cutter or 2 knives, cut butter into mixture until it resembles coarse crumbs. Stir in the cranberries and chocolate chips just until they are coated with flour.
3. In a small bowl stir together, using a fork, the buttermilk and egg. Quickly add to the flour mixture and stir just until the flour is absorbed. Don’t over mix.
4. Turn out onto a lightly floured board and using flour dusted hands knead about 8 times. Pat
into a circle 8 inches in diameter. Brush with 1 T of buttermilk and sprinkle with 1 T
sugar. Cut into 8 wedges and transfer to a greased baking sheet, spacing scones about 2
inches apart.
5. Bake 20 to 22 minutes or until tops are lightly brown. If desired, brush tops with 2 T of warm apple jelly. Cool on pan for about 5 minutes, then transfer to rack for further cooling.
6. Recipe can be easily doubled for 16 scones
2 c flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 c butter
1 c sugar
2 eggs
3 almost overripe bananas
1/2 cup chopped nuts (walnuts maybe)
- Mash the bananas
- Cream the butter and sugar together
- In a seperate bowl, add the flour, baking powder, baking soda, and salt
- Add the eggs to the creamed butter and sugar
- Add the bananas to the egg mixture and beat
- Add the dry ingredients to the wet ingredients and mix together
- Add the chopped nuts into the batter
- Grease a loaf pan and add the batter
- Bake in a 350 degree oven for 45-60 minutes
Backstory: This is a recipe from my future mother in law. She hates banana nut bread, but my fiance likes it so she makes it. I think that is now my responsibility now that she's given me the recipe.
1 1/4 C baking potato
2 C flour
1 tsp salt
1 Tbl baking powder
5 Tbl butter
1/4 C milk
3 Tbl cheddar cheese (shredded)
1 egg
2 Tbl water
Preheat oven to 450F
Peel & Chop the potatoes into cubes and add to salted boiling water. Boil for about 10 minutes or until they are tender when pierced with a fork.
Drain and transfer to a small bowl. Mash the potatoes and allow to cool.
In a separate and larger bowl combine the flour, salt, and baking powder. Cut the butter into small pieces and rub into the flour mixture until it resembles a coarse meal. Add the potatoes and the milk. Combine until a sticky dough is formed.
Grease or line a baking sheet.
Using your hands form the dough into 10 rounds about 1/2 an inch in thickness and place on the baking sheet.
Whisk the egg with the water in a small bowl. Brush the biscuits with the egg wash.
Bake for about 10 minutes and then add the cheddar cheese to the tops of each.
Bake for another 10 minutes or until risen and golden brown. Serve warm.
Backstory: From another of my favorite food blogs. http://probonobaker.typepad.com . They're nice and moist. The next time I have leftover mashed potatoes, I'm going to try this with them.
Quick and Easy and very good!
1 3/4 cups margarine
4 eggs
3 cups sifted flour
1 2/3 teaspoon baking poweder
1 teaspoon vanilla
21 ounce can cherry pie filling
Icing: 4 tablespoons powered sugar
i tablespoon milk
For cake, cream margarine, sugar. Add eggs, one at a time. Mix flour, baking powder, and vanilla. Spread 2/3 of batter in a 13 x 9 baking pan. Spread pie filling over batter. Spread the rest of the batter by spoonfuls over cherry pie filling. Bake at 350 degrees for 30- 35 min. Cool. For icing, mix powered sugar and milk. Drizzle over warm cake.
1 1/2 cups (3 sticks) butter
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs
1-3 mashed bananas
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup water
Mix in order given. Bake at 350* for 1 hour or until done.
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup chilled butter or margarine, cut into 1/4-inch pieces
2 eggs, well beaten
3/4 cup milk
1 teaspoon grated orange zest
1 1/2 cups fresh or frozen blueberries
Preheat oven to 400 degrees. Lightly grease a muffin pan. In a large bowl, combine flour, baking powder, sugar, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; make a well in the center. In a small bowl, combine eggs and milk; add all at once to the well in flour mixture, stirring just until moistened. Fold in orange zest and blueberries.
Fill prepared muffin cups 2/3 full. Bake 25 to 30 minutes or until golden brown. Remove from oven and immediately remove from pan. Serve warm or at room temperature.
NOTE:
If using fresh blueberries, dust them lightly with flour; this helps prevent the blueberries from "bleeding" into the muffins.
If using frozen blueberries, add them frozen to the batter; this will help prevent them from "bleeding" our their juices.
Yields 12 muffins.
Prep time: 10 minutes
Bake time: 10 minutes
These crisp, golden muffins deliver deep-fried flavor without all the fat.
2/3 cup cornmeal
1/3 cup all-purpose flour
1 tsp. baking powder
1/2 tsp salt
1/2 small onion, minced
1/3 cup fat free milk
1 large egg, beaten
1 Tbsp. canola oil
1/8 tsp pepper
1. Combine first 4 ingredients in a medium bowl. Add remaining ingredients, stirring just until blended. Spoon batter evenly into lightly greased muffin cups in miniature muffin pans, filling three-fourths full.
2. Bake at 450 degrees for 10 minutes or until muffins are golden brown.
Makes 18 muffins.
The first time I made this I made it for breakfast with sausages. Not really the traditional way in some sense but delicious none the less.
Yorkshire Puddings
· 2 tbsp butter, melted (30 milliliters)
· 2 x eggs
· 1 cup milk
· 1/2 tsp salt (2 milliliters)
· 1 cup all purpose flour (250 milliliters)
Yorkshire Puddings
1. Preparation time is 25 minutes.
2. Preheat oven to 425 degrees Fahrenheit.
3. Using half of the butter, grease a baking pan (13x9?? Place in the oven to heat.
4. Beat together the remaining butter, eggs, milk and salt. Gradually beat in the flour as the mixture should be smooth. Fill the muffin tin half way up the sides.
5. Place the tray back in the oven and bake for 15 minutes. Turn the temperature down to 350 and continue baking for 15 minutes or until the puddings have puffed and are golden brown.
6. Serve hot with syrup or English cream
My most requested item to bring to family gatherings or "food days" at the office.
If you can't find Chef Paul Prudhomme's Hot & Sweet Pizza and Pasta Magic seasoning it can be ordered at his web site. IT makes the recipe!
Bread dough:
If you are not a bread baker you can use frozen white bread dough but this recipe is simple and delicious!
1½ Tablespoons dry yeast
1 teaspoon sugar
2 cups warm water
1/3 cup cooking oil
1/3 cup white sugar
1 Tablespoon salt
5-6 cups flour
Egg mixture (ingredients follow)
½ pound pepperoni
8 ounces shredded mozzarella cheese
Mix dry yeast, 1 teaspoon sugar and 1 cup warm water together; let sit 10 minutes so yeast can proof. Pour yeast mixture and all remaining ingredients into a large mixer bowl, start with 5 cups of flour and add additional flour as needed. Mix ingredients together, I use the dough hook attachment on my mixer to blend and knead this dough. Add additional flour if dough is sticky. Mix until dough is not sticky and looks smooth in appearance. Remove dough from mixing bowl and place in greased bowl to rise. In about 1 hour the dough should double in size, punch dough down and allow to rise again. The second rising should take less than 1 hour.
Combine the following to make a paste to spread on your bread:
1 egg, beaten
1 Tablespoon Chef Paul's Hot & Sweet Pizza and Pasta Magic seasoning
¼ cup parmesan cheese (fresh grated is best)
Once the dough has risen for the second time, punch it down and divide the dough into two equal pieces. Roll each piece into a rectangle about ¼ to ½ inch thick and spread with half of the egg mixture. Layer the dough with sliced pepperoni and top with shredded mozzarella cheese. Roll the dough length-wise, seal edges and place seam side down on a greased baking sheet. Repeat with second piece of dough. Allow the bread to rise for 20-30 minutes and bake at 350º for 25-30 minutes. Allow to cool, slice and serve.
Your bread may unroll a bit when it bakes, don't worry, it tastes great regardless!
2 1/3 cups water
1 cup rolled oats
2 pkgs dry yeast
1 T salt
1/2 cup honey
2 T melted butter
4 to 5 cups flour
Pour 2 cups boiling water over rolled oats; let stand for 1/2 hour. Then, soak yeast in 1/3 cup warm water. Add salt, honey, and melted butter to oats, then add yeast. Gradually add enough flour so the dough is kneadable. Knead 5 to 10 minutes, adding flour as necessary. Rise until doubled; punch down and divide into 2 loaves. Let rise again. Bake at 325 degrees for 50 minutes.
"I tried out this recipe today and I liked it a lot. It is very moist and not overly sweet. The glaze kicks up a notch."
Moist Ginger Pumpkin Bread
Makes 2 - Using 8"x 4" Loaf Pans
12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin purée (1 3/4 cups)
3 large eggs
Sugar glaze (optional, see below)
1. Preheat oven to 375°. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
2. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.
3. For the sugar glaze: In a small bowl, mix 1 1/2 cups confectioners' sugar with 2 to 3 tablespoons water until mixture is smooth but thick. Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid-measuring cup, and drizzle over loaves. Let dry 15 minutes before serving. Makes enough for 2 loaves.
Recipe courtesy of Martha Stewart - Everyday Food
"These have a unique flavor from the cottage cheese that I really enjoyed. They are best served fresh and warm."
Glazed Cheese Croissants
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup small-curd cottage cheese
1 cup all-purpose flour (spooned and leveled), plus more for rolling dough
1/4 teaspoon salt
Sugar Glaze (see below)
1. In a medium bowl, combine butter, cottage cheese, flour, and salt. Shape into a disk, and wrap in plastic; refrigerate until firm, about 2 hours.
2. Preheat oven to 375°. On a well-floured surface, roll dough out to a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent shape. Place croissants 3 inches apart on a rimmed baking sheet (to catch any drips); bake 30 to 35 minutes or until golden brown.Transfer to wire rack. Cool 10 minutes.
3. Meanwhile, make Sugar Glaze: In a glass measuring cup, add 2 teaspoons milk by 1/2 teaspoonfuls to 1/2 cup confectioners sugar, stirring until glaze is of a drizzling consistency. It should be thin enough to pour while still thick enough to coat croissants. Drizzle over croissants. Serve warm, or let cool to room temperature. Store at room temperature in an airtight container, up to 2 days.
Recipe courtesy of Martha Stewart - Everyday Food
Also -- I had some issues rolling out the dough so I made it cinnamon roll style where you start with a square shape, roll it into a log and cut it into slices. FYI - No matter what recipe, no matter how hard I try, I cannot roll out dough properly, so don't blame the recipe.)
2 cups grated zuchinni
2 cups sugar
3 cups flour
1/2 cup oil
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
3 eggs
nuts
Mix all ingredients. Grease and flour 2 loaf pans. Bake at 325 for 1 hour.
1 TBS Instant yeast
1 1/2 Cups bottled water
1 tsp sugar
1/2 Cup White Corn Meal
1 1/2Cups boiling water
1 tsp sea salt
4 Cups High Gluten Bread Flour
2 Cups AP Flour
1 TBS Olive Oil
Additional Olive oil for tops
Boil 1 1/2 cups of bottled water in a medium sauce pan. Once boiling, remove from heat and quickly add the corn meal and salt. Stir so it is completely hydrated. Stir occasionally to assure there is no dry corn meal at the bottom of the pan. Let the mix cool completely. Here, you will have a corn meal mash or mush.
Add yeast to a large mixing bowl. Add sugar, and 1 1/2 cups warm bottled water (105-110). Mix well with beaters and let sit for 12-minutes until it gets creamy/foamy. Add one cup of bread flour, and olive oil. Beat well with beaters. Add cooled corn meal and continue beating until well blended. Switch to oiled bread hooks.
Add remaining flour 1 cup at a time until you get a silky dough. The dough will be sticky, so add more flour until you are comfortable with the feel of the dough. You also may have to add more water - one tablespoon at a time. The dough should pull away from the edges of the pan. Remove from pan, and knead on a floured counter by hand for several minutes
Place in large oiled bowl; turn several times to fully coat dough. Cover with plastic wrap and let rise to doubled. This will take only about 30-45 minutes.
Once doubled lightly flour counter, gently de-gas, and shape to either one large boule (rounds) , or two small ones with as little handling as possible. Place on parchment paper lined cookie sheet. Brush with olive oil, lightly cover with plastic wrap, and let rise to doubled in size at room temperature, or you can let it rise in the refrigerator for 6-12 hours. Bring to room temperature before baking.
Turn oven to 450F. one-half hour before it's time to put the dough in. Make sure you have a steam pan in the oven. Once up to temperature, fill steam pan with hot water, spray oven sides with water being careful NOT to spray light bulb or oven door glass. Place shaped dough in 450F oven for 10-minutes. After 10-minutes, spray oven and turn cookie sheet 180 degrees for even baking. Reduce temperature to 400F. You will get a moderate oven spring. Bake for an additional twenty minutes or until the internal temperature of the bread reaches 180F. Remove from oven, and rub top of hot loaves with a stick of butter.
Let cool one hour before slicing. This bread gains flavor the longer it sits up to four days. It has the beautiful texture of a ciabatta nice and holey - if not de-gassed too much for the second rising.
1/4 cup orange marmalade spread(sugar free)
1/3 cup Hellmans light mayonnaise or other light mayo
1/2 cup currents
1 cup buttermilk (or *soured milk)
1 tsp pure orange extract
1 tsp baking soda
3/4 cup quick cooking rolled oats
1/2 tsp cinnamon
1/4 cup brown sugar(light colored)
1/4 cup splenda or equal
pinch of sea salt
1 cup soft whole wheat flour
1/4 cup of wheat germ or bran(optiona)
Muffin Topping: 1 tsp orange zest
1 tbsp rolled oats
1 tsp brown sugar
1 tsp cinnamon
1. Pre-heat oven to 375F. Use a non-stick cooking spray.
2. In a large bowl combine dry ingredients,oats,flour,wheat bran or germ,brown sugar, splenda or equal,baking soda,salt and cinnamon. Stir in currents.
3. In the medium bowl beat milk and orange extract into mayonnaise. Add liquid to dry ingredients and stir just untill combined.
4. From sprayed muffin tins, fill each cup half way with batter. Spoon one tsp of orange marmalade spread into each. Fill remaining cups with batter.Sprinkle topping on each muffin.
Bake at 375F. for 18 to 20 minutes or untill muffin top springs back.
*soured milk: Stir 1 tbsp white vinegar into 1 cup milk. Let stand 5 minutes; stir.
1 cup pumpkin
2/3 cup packed brown sugar
1 cup milk
1/2 cup vegetable oil
2 eggs
3 cups all-purpose flour
1/2 cup sugar
5 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon cloves
1/2 cup chopped walnuts, or 1/2 cup raisins
Filling Ingredients:
1 8-oz. package of cream cheese
1/2 cup sugar
2 tablespoons unbleached flour
1 egg
1/4 cup sour cream
1 teaspoon vanilla
Mix all filling ingredients in a bowl. Set aside while making muffin mix. Works easier if you refrigerate while preparing muffin batter. Heat oven to 400 degrees.
Grease 24 muffin cups, or line with paper baking cups.Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl. Stir in remaining ingredients, except walnuts, just until flour is moistened. Fold in walnuts.Fill muffin cups 2/3 full.
Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. Gently squeeze the cream cheese mixture out of the piping bag. Then lift the piping bag out and repeat for all 24 muffins.
Bake 20 to 22 minutes or until lightly golden brown. Immediately remove from pan.
Makes 24 muffins.
These are a Fall favorite in our house every year.
1 cup all-purpose flour
3/4 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
3/4 cup packed light brown sugar
1/2 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted
3/4 cup plain granola
2 D'Anjou pears, peeled and cut into 1/4-inch dice
1 recipe Granola Crisp Topping or 3/4 cup plain granola.
Granola Crisp Topping:
In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.
Muffins:
Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of the flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.
Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.
I took found this recipe in Rachael Ray's magazine (first issue)
1 teaspoon active dry yeast
1 cup lukewarm water
(110 to 115)
1 teaspoon sugar or honey
4 tablespoons extra-virgin olive oil
2 1/2 cups of all-purpose flour
1/2 cup cool water (70 to 80)
2 teaspoons coarse salt
1/3 cup whole wheat flour
1 teaspoon finely chopped fresh
rosemary and a 1 tablespoon
whole fresh rosemary leaves
for the rest of the recipe please visit
http://www.kitchentherapy.com/focacciarecipe.html
I found this recipe on a blog (smittenkitchen.com) and just fell in love with it...it is so good. I drizzled my warm slice with olive oil. Great snack.
White Batter Bread
From the ICE’s Techniques of Bread Baking 1
2 cups warm milk, about 110 degrees
2 ½ teaspoons (1 envelope; some argue it’s actually 2 ¼ tsp. If you have more time, use the lesser amount) active dry yeast
4 cups unbleached, all-purpose flour
1 tablespoon salt
1 tablespoon sugar
5 tablespoons unsalted butter, melted or vegetable oil
1. Whisk yeast into warm milk and set aside while preparing other ingredients. (About 5 minutes does the trick.)
2. Whisk yeast into salt, sugar and butter.
3. Beat in flour to make a smooth batter, you’ll want to do this for a few minutes.
4. Pour into buttered loaf pan and let rise, covered with a towel or plastic, until doubled.
5. When it’s almost doubled, preheat the oven to 400 degrees and set a rack at the middle level.
6. When it’s completely risen, place in oven and bake about 30 minutes, until it’s golden brown and firm, and the internal temperature is about 210 degrees.
7. Unmold the loaf and let it cool completely on a rack.
Pumpkin Bread. Makes 2 loaves.
INGREDIENTS:
3 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
3 cups sugar
4 eggs, beaten
2 cups of fresh pumpkin/16 ounces if using canned pumpkin
2/3 cup water/if pumpkin is canned
1/2 cup water/if pumpkin is fresh or frozen
1 cup vegetable oil
DIRECTIONS:
Preheat oven to 350 F. Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Mix well. Pour into two 9x5" loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack. This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.
3 cans refrigerated biscuits (Hungry Jack--10 to a can). Cut each biscuit into quarters.
Melt together: 1 1/2 cups packed brown sugar
1/3 cup white sugar
1 cup chopped pecans
2 sticks butter (no substitutes)
Into a greased bundt or tube pan, alternate layers of biscuits and topping, starting with biscuits and ending with topping. Bake in pre-heated 350-degree oven for 25-30 minutes. Pluck servings directly from pan.
Easy, easy, easy and such a hit! SOOO good. Recipe given to me years ago by a close friend and I've made it as a special treat (it's not exactly a health food, you know) many times through the years.
My godmother gave me this recipe years ago, and it's the only banana bread recipe I now use.
1/2 C. cramed oleo
1 C. sugar
2 eggs
4 med. sized bananas, mashed
1-1/2 C. flour
1 tsp. soda
1 heaping tsp. cinnamon
1/2 tsp. nutmeg
1 C. chopped nuts
Mix all ingredients and place in 3 small or 2 medium pans sprayed with non-stick spray. Bake at 375 degrees for 1 hour, or until toothpick inserted in center comes clean.
My mom would make these and they would always disappear in a day! Makes 10 muffins.
INGREDIENTS:
*1 tube (10 oz.) of refrigerated buttermilk biscuits.
*1 lb. of ground beef.
*1/2 cup of ketchup.
*3 Tablespoons of brown sugar.
*1 Tablespoon of cider vinegar.
*1/2 teaspoon of chili powder.
*1 cup of shredded cheddar cheese.
METHOD:
*Seperate the dough into 10 biscuits; flatten into 5 inch circles. Press each into the bottom and up the sides of a greased muffin pan; set aside. In a skillet, brown the ground beef; drain. In a small bowl, mix the ketchup, brown sugar, vinegar and chili powder; stir until smooth. Add to the meat and mix well. Divide the meat mixture among the biscuit lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving. (I like to add Tabasco chipotle sauce and/or fresh jalapenos peppers to the mix for a little kick, but it's optional.)
1 cup of Butter melted 2 eggs
1 cup of Sugar 1 tsp. salt
1 cup boiling water 2 pkg, yeast
1 cup lukewarm water 6 cups flour
Mix sugar, butter, and salt. Add boiling water, Blend and cool. Add this to beaten eggs. soften yeast in lukewarm water. Pour into egg mixture. Add flour and mix well. refrigerate about 6 hours or overnight. When ready take out ad knead what you need. Roll in ball in your hand. Let rise for about 2 hours. Bake at 425¢X for 15 minutes. Dough will keep in refrigerate for 5 days. Punch down every day.
This recipe is one I make for my family who love rolls. When we get together as a family I have to make these rolls. I got the orginal recipe from a Farms Journal cookbook printed in 1969 and made changes to it until I found one we liked better.
The title captures it all. Nothing pairs up with cinnamon like apples do, and this recipe brings them together in a sweet way!
Caramel Apple Cinnamon Rolls
2 8 oz. pkgs of small Buttermilk Biscuits
1 stick of butter or margarine
1/2 cup whipping cream
1/2 cup of brown sugar
1 cup of white sugar
1 tbsp cinnamon
two granny smith apples
Recipe
1. Preheat over to 375F.
2. Mix white sugar and cinnamon in small bowl.
3. Pour cream and brown sugar into baking dish: mix well.
4. Spread apples evenly into baking dish.
5. Melt margarine in microwave.
6. Separate biscuits and dip each one into melted butter and then roll in cinnamon and sugar mixture.
7. Line the baking dish putting 15 biscuits around the outside edge and placing the last five in the center.
8. Bake for 20-25 min.
Best served warm... and for a special treat, with a scoop of ice cream!
These muffins are a staple at The Fort, a unique and popular restaurant in Morrison, Colorado in the foothills west of Denver. The recipe was kept secret for many years but can now be found in The Fort Cookbook by Samuel P. Arnold, the late, colorful proprietor of the restaurant. This recipe calls for about twice the amount of pumpkin than is found in other muffin recipes, requiring them to bake slowly at a low temperature, resulting in an especially, dense, moist and flavorful muffin.
INGREDIENTS:
5 c. flour
1 c. sugar
2 1/2 c. dry powdered milk
4 Tbsp. baking powder
3 Tbsp. cinnamon
1 Tbsp. salt
1 1/2 c. brown sugar, packed
1 1/2 c. chopped walnuts
4 large eggs (size does make a difference)
1 1/4 c. vegetable oil
1 1/4 c. water
2 29-oz cans pumpkin(not pie filling)
DIRECTIONS:
Preheat oven to 325-degrees.
Grease 3" muffin tins, or use paper liners.
Mix all ingredients together. The batter should be scoopable. If it is too thick, add a little more water. Fill tins 3/4 full and bake 40-45 min. Let muffins cool before removing them from pan. Because they are so moist, the muffins reheat beautifully.
Yield: about 4 dozen
1 Jiffy cornmuffin mix
1 10 oz. pkg. frozen chopped broccoli, thawed
1 small onion, diced
4 eggs, slightly beaten
3/4 cup small curd cottage cheese
1/2 cup shredded mild cheddar cheese
1/2 teaspoon salt
Mix broccoli,onion, eggs, cottage cheese, cheddar cheese and salt. Add corn muffin mix and mix well. Spray a 11 x 8" dish with cooking spray and bake for 35 minutes at 375 degrees F.
My Mother gave me this recipe. I don't know where she got it. I've seen other versions, but only she seemed to add the cheddar cheese and onion. It works well as a type of bread, or as a side dish. You get your vegetables, eggs, bread and cheese all in one.
3 cup of sugar
1 cup of veg. oil
4 eggs
2/3 c water
2 cup pumpkin
3 1/2 to 4 cup flour
2tsp soda
1 tsp cinnamon
1 1/2 tsp salt
mix in order given. Bake in loaf greased loaf pans and fill 1/2 to 2/3 full dpending on size.
Bake at 350 1 hr or until done. check with toothpick in the middle when clear its done. Smells great and great to eat. You can freeze one if you like. This is great for the holidays!!!
1/2 C butter
1 C Granulated sugar
2 Eggs
3 med bananas
1 3/4 C flour
1 t Baking soda
1/2 t Baking powder
1/2 t salt
1 C chopped walnuts
Cream butter and sugar together. Beat eggs in one at a time, beating until smooth. Break up bananas into chunks and blend in - do not over mix - make sure there are chunks of banana in the batter.
In a second bowl, stir flour with baking soda, baking powder, salt and nuts. Add flour mixture to banana mixture, stir to moisten. Pour batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 for about an hour. Bread is done when inserted toothpick comes out clean. Remove from pan and place on wire rack to cool. Wrap to store.
2 Eggs
1/2 C melted butter or margarine
1 C granulated sugar
1 C crushed pineapple
1 t vanilla
2 1/2 C flour
3 t baking powder
1/2 t baking soda
3/4 t salt
1/2 C chopped walnuts or pecans
Beat eggs slightly. Add butter and sugar and beat until smooth. Stir in pineapple and vanilla.
In a separate bowl ix flour, baking powder, soda, salt and nuts and stir well. Combine pineapple mixture and flour mixture stir to moisten. Pour into greased loaf pan, bake at 350 for 1 hour. Test with toothpick. Let stand 10 minutes, remove from pan and cool.