Zucchini Muffins

 

Zucchini Muffins

Ingredients

• 3 cups all-purpose flour
• 1-1/2 cups sugar
• 3 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3 eggs, beaten
• 2/3 cup canola oil
• 3 teaspoons vanilla extract
• 2 cups shredded zucchini
• 1 package (11-1/2 ounces) milk chocolate chips
• 1 cup chopped walnuts
• MASCARPONE FROSTING:
• 1/2 cup butter, softened
• 1 package (3 ounces) cream cheese, softened
• 1/3 cup Mascarpone cheese
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup finely chopped walnuts

Directions

• In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini, chips and walnuts.
• Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
• In a large bowl, beat the butter, cream cheese and Mascarpone cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Pipe a dollop of frosting onto each muffin. Sprinkle with walnuts. Yield: 1 dozen.

White Chocolate Banana Bread

 

White Chocolate Banana Bread

4 large overripe bananas, mashed
1/2 Cup light Greek yogurt
70 g Butter, at room temperature
1/2 Cup brown sugar
1/2 Cup white sugar
2 Eggs, room temperature
2 tsp vanilla (I used vanilla bean paste, but vanilla essence is fine too!)
2 Cups plain flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Cup white chocolate chips

1. Preheat the oven to 170°C (340°F) and line a loaf tin with baking paper.

2. Cream the butter and sugar together in a large bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

3. Sift the dry ingredients into the butter mixture. Fold in the mashed bananas, yogurt, and chocolate chips.

4. Pour into the loaf tin and bake for about 1 hour and 10 minutes, or until a skewer inserted into the loaf comes out clean.

Sweet Potato Cinnamon Pecan Cake

Sweet Potato Cinnamon Pecan Cake

Cake
Ingredients:
3 cups flour
1/2 tsp nutmeg
1/4 tsp salt
1 cup sugar
4 tsp baking powder
2 cups cooked sweet potatoes
11/2 cups milk
2 eggs, beaten
2 tsps vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 TBLS flour
1 TBLS cinnamon

Glaze
2 cups powdered sugar
5 TBLS milk
1 tsp vanilla
1 cup chopped pecans ( my addition)

Directions:
Preheat oven to 350 degrees.  Grease a 13x9 inch baking pan.

In a large bowl combine flour,sugar,salt, and baking powder.  Stir with a fork to combine.  In another large bowl beat sweet potatoes and milk until smooth.  Add beaten eggs, and vanilla, beat until combined.  Slowly add flour to sweet potato mixture, mixing until just incorporated.  Slowly stir the melted butter into the batter until well combined.  Pour batter into prepared pan.  Make topping.

Topping directions:
Mix all the topping ingredients together until well combined.  Drop evenly over the batter and swirl with a knife.  Bake cake for 30- 35 minutes.   After cake is baked, cool slightly while making the glaze.

Glaze directions:
Combine glaze ingredients mix until smooth.  Glaze cake while still warm.

Strawberry Bread

Strawberry Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup chopped pecans
• 1 (15-ounce) container frozen sliced strawberries, thawed
• 1 cup vegetable oil
• 3 eggs, lightly beaten

Instructions

Preheat the oven to 350°. Lightly grease two light-colored loaf pans with non-stick cooking spray.

In a large bowl, whisk together the flour, salt, sugar, baking soda, and cinnamon until combined. Stir in the pecans, strawberries, oil, and eggs. Mix until just combined. Pour into the loaf pans and bake 55 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.

Pumpkin Biscuits

 

Pumpkin Biscuits

 

2 cups self-rising flour

1 tablespoon sugar

1/4 teaspoon ground ginger

1/2 teaspoon cinnamon

1/8 teaspoon allspice

1/8 teaspoon nutmeg

1 cup buttermilk

3/4 cup 100% pumpkin

1/2 cup shortening

 

Mix flour, sugar, ginger, cinnamon, allspice and nutmeg together in a large bowl with a wire whisk.  Cut in the shortening until mixture is like coarse crumbs.  Add buttermilk and pumpkin and mix with spoon. Turn onto a floured surface. I just pat these out with my hands and cut out. (I used a juice glass because I wanted a smaller biscuit for these).   Bake in preheated 450 degree oven for 12 to 15 minutes. This made about 20 biscuits using  a smaller cutter.  Enjoy!

Pecan Pie Cobbler

Pecan Pie Cobbler

Ingredients

1 box refrigerated pie crusts, softened as directed on the box

2 1/2 c corn syrup, light

2 1/2 c brown sugar, firmly packed

1/4 c butter, melted

4 1/2 tsp vanilla extract

6 eggs slightly beaten

2 c coarsely chopped pecans

cooking spray, butter flavor

2 c pecans, halved

vanilla ice cream if desired

Directions:

1 Heat oven to 450. Grease 13x9 glass baking dish with cooking spray. Remove 1 pie crust from pouch, unroll on work surface. Roll into 13x9 inch rectangle. Place crust in dish trim edges to fit.

2 In a bowl stir in syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust lined dish. Remove second pie crust from the pouch, unroll on work surface. Roll into 13x9 inch rectangle. Place crust over filling trim edges to fit. Spray crust with butter flavor cooking spray.

3 Bake 14-16 minutes or until browned. Reduce oven temperature to 350. Carefully spoon remaining filling over baked pastry, arrange pecan halves on top in decorative fashion.

4 Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Orange Blossoms

Orange Blossoms

Ingredients:
1 can (12.4 oz.) refrigerated cinnamon rolls with icing
1/2 cup crushed pineapple (from 8-oz. can), well drained on paper towels
1/3 cup Orange Marmalade
4 oz cream cheese (from 8-oz. package), softened

Directions:
Heat oven to 350 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F.

Spray 8 (2 3/4x1 1/4-inch) muffin cups with No-Stick Cooking Spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each muffin cup.

In small bowl, stir together pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.

Bake 17 to 22 minutes or until light golden brown. High Altitude (3500-6500 ft): Bake 20 to 23 minutes.

Cool in pan on wire rack 5 minutes. Run knife around edges of muffin cups; remove rolls from cups and place on serving plate. Remove cover from icing; microwave on Medium 10 to 12 seconds or until thin enough to drizzle. Drizzle icing over warm rolls. Serve warm.

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Oatmeal Raisin Muffins

 

Oatmeal Raisin Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 1 cup leftover oatmeal
• 1 cup raisins
• 1 teaspoon vanilla extract

Directions

• In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done.

Lemon Thyme Tea Bread

 

Lemon Thyme Tea Bread

Ingredients

• 3/4 cup milk
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon grated lemon peel
• GLAZE:
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice

Directions

1. In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature.
2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.
3. Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
4. In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

Morning Glory Muffins

 

Morning Glory Muffins

Ingredients

• 2 cups all-purpose flour
• 1-1/4 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1 cup canola oil
• 1 medium apple, shredded
• 2 teaspoons vanilla extract
• 2 cups grated carrot
• 1/2 cup raisins
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans

Directions

• In large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil, apple and vanilla. Stir into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pecans.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.

Homemade Bread Bowls

Homemade Bread Bowls

Ingredients

• 2½ cups warm water
• 1 Tbsp. yeast
• ⅓ cup sugar
• ⅓ cup oil
• 1 Tbsp. salt
• 6-7 cups white all purpose flour

Instructions

1. Combine warm water, yeast and sugar and let sit for 10 minutes or until yeast is bubbly.
2. Add oil, salt, and 1½ cups of flour to the yeast mixture.  Mix on low speed (if in a bread mixer).
3. Begin adding the rest of the flour 1 cup at a time until 5 cups total.  Mix on high speed and continue to add the flour ½ cup at a time until the dough begins to clean the sides of the bowl and pulls away toward the middle.  Do not add more than 7 cups of flour.  Knead for 6 minutes.
4. Divide dough into 6 pieces.  Make round balls.  Place on large cookie sheet and let rise until doubled in size.
5. Bake at 350 degrees F for 20-30 minutes.
6. Rub tops of bread bowls with butter.
7. Let Cool.
8. Cut top out and dig out bread, leaving a hollowed out bread bowl.
9. Fill with your favorite cream soup or chowder.
10. We usually put the bread from the center on the plate beside the bowl and dip it into the soup.  You can also eat the bowl when you are all done!

Hawaiian Banana Bread

Hawaiian Banana Bread

Ingredients:

• 3 cups plain flour
• 2 cups sugar
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 cup chopped nuts (walnuts, pecans or macadamia)
• 2 tsp. vanilla
• 3 eggs, beaten
• 1 1/4 cups vegetable oil
• 2 cups mashed bananas
• 1 (8 oz.) can of crushed pineapple (well drained)

Preparation:

In a large bowl combine flour, sugar, baking soda, and cinnamon; stir in nuts. Set aside.

Combine remaining ingredients in another mixing bowl; blend well. Pour wet ingredients into dry ingredients and stir until just moist. Pour into 2 greased and floured loaf pans. Bake at 350° for approximately 1 hour 30 minutes. Check center of loaf with toothpick or cake tester and if it comes out clean, its done. Cool for about 10 minutes before removing from the pan, then hire armed guards to keep the loaves safe until it is time to eat. Happy baking!

Donut Muffins

Donut Muffins

INGREDIENTS

For the coating:

• 1/2 cup granulated sugar
• 2 1/2 teaspoons ground cinnamon
•  

For the muffins:

• 8 tablespoons unsalted butter (1 stick), melted
• 3 cups all-purpose flour, plus more for coating the tin
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon fine salt
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon baking soda
• 3/4 cup whole milk, at room temperature
• 2 tablespoons buttermilk, at room temperature
• 10 tablespoons unsalted butter (1 1/4 sticks), at room temperature
• 3/4 cup plus 2 tablespoons granulated sugar
• 2 large eggs, at room temperature

INSTRUCTIONS

For the coating:

1. Combine sugar and cinnamon in a small bowl; set aside.

For the muffins:

1. Heat the oven to 375°F and arrange a rack in the middle. Lightly brush a 24-well mini muffin tin with some of the melted butter, then coat with flour, tapping out any excess; set aside. Reserve remaining melted butter for applying the cinnamon-sugar coating.
2. In a large bowl, sift together flour, baking powder, salt, nutmeg, and baking soda. In a small bowl, whisk together milk and buttermilk. Set both aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until light in color and fluffy, about 3 minutes. Beat in eggs one at a time until combined. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
4. With the mixer set on low speed, beat in a quarter of the reserved dry ingredients. Then beat in a third of the reserved milk mixture. Continue to alternate until all of the remaining ingredients are incorporated, finishing with the dry ingredients. Do not overmix.
5. Fill the prepared muffin tin wells just to the rim with batter. Bake until muffins are lightly golden and firm to the touch, about 15 to 20 minutes. Let cool in the pan for 5 minutes. Remove muffins from the tin and transfer to a wire rack set over a baking sheet. Repeat buttering and flouring of the muffin tin and bake the remaining batter.
6. To coat the muffins, brush each generously with melted butter and sprinkle generously with cinnamon-sugar. Serve warm or at room temperature.

Variation: Jelly Doughnut Muffins
If jelly doughnuts are more your style, allow the muffins to cool and use a small pastry tip to make a hole in the bottom of each. Fill the pastry bag with your favorite jam, jelly, or citrus curd and squeeze some into the muffins.

Chocolate Chip Oatmeal Muffins

 

Chocolate Chip Oatmeal Muffins

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup applesauce
• 1 cup rolled oats
• 1 cup (6 ounces) semisweet chocolate chips

Directions

• In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350° for 25 minutes. Yield: 12 muffins.

Buttermilk Oatmeal Muffins

 

Buttermilk Oatmeal Muffins

Ingredients

• 1 cup quick-cooking oats
• 1 cup buttermilk
• 1 egg, beaten
• 1/2 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack. Yield: about 8 muffins.

Buttermilk Banana Bread

Buttermilk Banana Bread

1 1/3 cups sugar
1/2 cup butter, softened
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all-purpose flour
1 teaspoon vanilla
1 1/4 cups mashed ripe bananas
3/4 cup broken pecans

Directions:
 
Cream sugar and butter.  Add eggs, one at a time, mixing well after each addition - use a mixer.  Stir baking soda into buttermilk and add to mixture. Sift baking powder with flour and blend into creamed mixture. Add vanilla and banana and mix. Stir in pecans.
Pour into greased and floured 9"x5" loaf pan. (May also use 4 mini loaf pans).
Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves). Cool for 20-30 minutes before removing from pan.

Buttermilk Banana Bread

Buttermilk Banana Bread

Ingredients

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 1/4 cups mashed bananas (3-4 bananas)
• 1/4 cup buttermilk
• 2 teaspoons vanilla
• 2 cups flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• pinch of salt

Instructions

1. Prepare loaf pan. (I used two smaller loaf pans.)
2. Sift together flour, baking powder, baking soda and salt. (Do not skip this step!)
3. Mash bananas in a medium sized bowl with a fork. Set aside.
4. In a stand mixer on medium high, cream butter and sugar together for about 2 minutes. Add eggs, one at a time with mixer on low speed. Add in buttermilk and vanilla until the batter is just combined.
5. Slowly pour in the flour mixture. Mix until JUST combined.
6. Remove bowl from mixer and fold in banana's.
7. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

Blueberry Muffins

Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Blueberry Bread

 

Blueberry Bread

Ingredients:

• 5 cups white flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1-1/2 cups sugar
• 3/4 cup butter (6 ounces)
• 4 eggs
• 2 cups milk
• 2 teaspoons vanilla
• 3 cups blueberries
• 1-1/2 cups chopped walnuts (optional)

Instructions:

Sift flour, baking powder, salt, and sugar together. Cut butter into flour mixture as you would when making pie dough. In a separate bowl, thoroughly blend eggs, milk, and vanilla. Add blueberries and nuts if desired. (If you use frozen blueberries, it's better not to defrost them before adding to liquid ingredients.) Grease bread pans: five 6-1/2x3-inch or two 9x5-inch. Add wet ingredients to dry ingredients and blend together thoroughly but quickly. Pour batter into pans and put immediately into a preheated 350 degrees F oven. Bake for 60-80 minutes.

Blueberry Banana Bread

 

Blueberry Banana Bread

 

1/2 cup whole wheat flour

1 1/2 cups bisquick

1/4 cup sugar

1/2 teaspoon cinnamon

2 eggs

1/4 cup milk

3/4 cup quick-cooking oats

3 bananas, mashed

2 cups fresh or frozen blueberries

 

Preheat oven to 350 degrees.  In a large bowl mix all ingredients together except blueberries.  Mix well with a large spoon.  Fold in blueberries.  Spray a loaf pan and add bread mixture.  Bake 45 to 55 minutes until toothpick comes out clean.  Enjoy!   

Banana Crumb Muffins

Banana Crumb Muffins
Ingredients:
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas ( the riper your banana, the more banana flavor you'll get)
3/4 cup white sugar
1 large egg,slightly beaten
1/3 cup butter, melted,cooled

Topping:
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1/2 teaspoon cinnamon
1/4 cup chopped pecans
1 Tablespoon cold butter

Muffin Directions:
1.  In a large bowl, combine the flour, baking soda,baking powder and salt.  Stir with a fork.
2.  In a medium size bowl, mix the bananas, white sugar, the slightly beaten egg and melted butter together.  Pour this mixture into the large bowl with the flour mixture and stir or fold until just incorporated.  Fill your paper lined muffin cups 3/4 full of batter.

 Topping Directions:
1.  In a medium bowl combine the brown sugar,flour,and cinnamon together.  Cut the 1 tablespoon of  cold butter into the mixture until it's crumbly.  Add the chopped pecans and stir.
2.  Sprinkle crumb topping on top of muffin batter in pan, bake at 375 degrees for 20 minutes or until tests done with a toothpick.  Cool in pan 10 minutes

Baked Potato Soup

Baked Potato Soup

Ingredients

• 3 strips bacon
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 Tbsp flour
• 1 tsp dried chives
• Salt and pepper
• 3 cups chicken broth
• 2 cups baking potatoes, cubed (peeling optional)
• 1/2 cup milk or cream
• Chives for garnish (fresh or dried)

Instructions

1. In a large pot, sauté bacon until crisp. Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the pot.
2. Sauté the onion in the drippings for a few minutes then sauté the garlic for another minute. Add flour, chives, salt, and pepper; mix well.
3. Gradually add the broth and scrape up the brown bits (keep them – they add flavor). Bring to a boil; boil and stir for 2 minutes (broth should thicken).
4. Add potatoes. Cover and boil for 15-20 minutes. Stir every few minutes because the potatoes may stick to the bottom. When potatoes are done, add milk or cream; heat but do not boil. Stir in crumbled bacon then garnish with chives on top.