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Our October Theme is Bread!
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Cranberry Nut Muffins
1 ½ cups flour
¾ cup sugar
2 tsp baking powder
½ tsp salt
2 eggs slightly beaten
½ cup Karo Light Corn Syrup
½ cup milk
¼ cup Mazola Oil
1 tsp grated orange peel
1 cup cranberries or blueberries
½ cup coarsely chopped walnuts
Spray 12 (2 ½ inch) muffin pan cups with cooking spray In med. bowl combine flour, sugar,
baking powder and salt. In large bowl blend eggs, corn syrup, milk, oil and orange peel,
stir in flour mixture just until moistened. Stir in cranberries and nuts. Spoon into
prepared muffin cups.
Bake in 400 deg. oven 18-22 minutes or until lightly browned and firm to touch. Cool in
pan 5 minutes, remove from pan. Serve warm or cool on wire rack. Makes 12 muffins.
1 & 2/3 Cup self-rising flour
1 cup grated cheddar cheese
1/4 cup butter or margarine, melted
1/4 cup water
1/2 cup salsa
Preheat oven to 425 degrees. Generously grease cookie sheet. Combine flour and cheese in a
large bowl, mixing well.
Add salsa, water and butter; stir just until blended (don't overwork dough)
Knead dough gently on lightly floured surface. Roll out or press into a large rectangle
and cut with sharp knife or pizza cutter in 1X1 inch strips. Use
a spatula to place bites on greased cookie sheet, placing them about 1/2 inch apart.
Bake in a preheated 425 degree oven for 10-12 min or golden brown. Serve warm, makes 4 doz
1/4 cup butter, melted
3/4 cup sugar
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
1/2 cup chopped pecans
1/2 cup raisins
1/2 cup chopped red and green candied cherries
In a large bowl, combine butter, sugar, and eggs; mix well. Combine the flour, baking
powder and salt. Stir into butter mixture alternately with eggnog; mix only until dry
ingredients are moistened. Fold in pecans, raisins and cherries. Spoon into a greased loaf
pan. Bake at 350 degrees for 70 minutes.
Cranberry Pumpkin Bread
1 cup pumpkin
1 cup sugar
1/2 cup milk
1/4 cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup fresh or frozen cranberries
In a mixing bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients;
stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased loaf pan.
Bake at 350 degrees for 70 minutes. Cool in pan for 10 minutes; remove to wire rack to
This came with a Pampered Chef Baking Stone but I have also done it on a regular baking
sheet and it works fine if you use a regular baking sheet be sure to spray with Pam.
1 pkg. crescent rolls (8oz.)
2 cups sliced fresh mushrooms
3 tablespoons butter or margarine, melted
1/4 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning
Preheat oven to 375. Separate dough into triangles. Place on sheet in rectangle and pinch
seams together. Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top
of dough. Sprinkle with cheese and herbs. Bake 20-25 minutes. Serve warm.
I do these for breakfast, brunch, showers or when you just gotta have a
little chocolate fix to tide you over
8oz. sweet German chocolate
2 sticks butter
1 3/4th. cup sugar
1 cup flour
1 teaspoon butter flavoring
1 teaspoon vanilla
1 cup chopped pecans
Melt the chocolate and butter let cool. Mix sugar and flour into chocolate mixture by
hand. Add eggs, butter flavor, vanilla and pecans. Bake in lined muffin pan for 20 minutes
Garlicky Cheese Biscuits
Preheat oven to 450. Combine 2 cups buttermilk baking mix, 2/3 cup milk and 1/2 cup
shredded cheddar cheese with a wooden spoon until soft dough forms. Beat vigorously 30
seconds. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake 8-10
minutes, until golden brown.
Combine 1/4 cup butter or margarine, melted, 1/2 teaspoon garlic powder, and 1/4
teaspoonful parsley flakes; brush over warm biscuits before removing from cookie sheet.
Easy Spicy Cheese Bread
Press a 10 ounce package of refrigerated pizza dough into a 5 by 14 inch rectangle,
sprinkle a 4 ounce can of drained chopped green chiles, 1 cup each sharp Cheddar cheese
and pepper Jack cheese down the center, folding the ends and sides over to seal,
sprinkling with 1/2 teaspoon garlic powder. Bake in a preheated 375 degree oven for 15-20
minutes. Easy to double or triple.
2 1/8 cups cake flour, sifted
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tarter
2 tsp. sugar
2/3 cup less 1 tbs.. milk
1/2 cup of butter or shortening
Milk and butter should be at room temperature. Sift dry ingredients together. Cut in
butter with a pastry blender until crumbly. Add milk,
all at once, and stir to barely blend. Pat out on a floured board to 1/2" to
3/4" thickness. Bake on ungreased baking sheet at 450° for about 12 minutes.
WHOLE WHEAT RAISIN BREAD
1/2 cup warm water
2 tsp. sugar
2 tsp. yeast
2 potatoes, cooked & mashed
2 eggs, separated
1 apple, cored & shredded
1-1/2 cups raisins
2 cups milk
Whole Wheat Flour - (enough for soft dough)
1. Mix warm water, sugar and yeast. Let stand until yeast has come up.
2. Then mix in mashed potatoes, egg whites, apple raisins, and milk.
Slowly knead in enough whole wheat flour to make a soft dough. Let rise until doubled in
bulk. Divide into two bread pans and let rise a little. Brush with beaten egg yolks.
3. Bake at 375° for 60 to 75 minutes.
3/4 cup all purpose flour
1/4 tsp. salt
few grains pepper
1/4 cup butter or margarine, softened
1 cup medium or sharp cheddar cheese, grated
2 tsp. water, or more
1. Mix together dry ingredients. Cut in butter and cheese. Stir water in gently. Form into
a 1" diameter log. Wrap in wax paper or cling wrap and refrigerate until firm.
2. Slice log into 2" sections. Cut each section in half lengthwise. Slice each half
to form 1/4" sticks. Place on ungreased cookie sheets.
3. Bake at 475 for 8-10 minutes, or until done. Let cool on cookie sheets. Remove
carefully. Makes about 48 sticks
1/2 cup lukewarm water
1 tsp. sugar
1 pkg. yeast
3 eggs, beaten
2/3 cups milk, scalded
1/3 cup sugar
1/4 cup margarine or butter
1/2 tsp. salt
3-1/4 cups flour
warm milk / icing sugar / vanilla
1. Mix lukewarm water and yeast together and let stand for 10 minutes.
2. Mix beaten eggs, scalded milk, sugar, margarine and salt together. Add yeast. Add flour
and mix well.
3. Let rise until dough has doubled in size. Roll out 1/2" thick. Brush with softened
butter or margarine. Sprinkle with brown sugar and
4. Roll up into a jelly roll, cut slices a generous 1/2" thick and place on a greased
9" x 13" pan. Let rise a little.
5. Bake at 350 for 20 to 30 minutes. While still warm, drizzle with a thin icing glaze
made from warm milk, icing sugar and a little vanilla.
1 Cup Oil
1 Cup White Sugar
1 Cup Brown Sugar
2 Cups Grated Zucchini Squash
2 tsp. Vanilla
1 tsp. Baking Soda
1/4 tsp. Baking Powder
3 Cups Flour
1 tsp. Salt
2 tsp. Cinnamon
1/2 Cup Raisins
Beat eggs; add oil, sugar, zucchini, and vanilla. Mix well by hand. Add dry ingredients
and stir well. Fold in raisins. Bake in 3 small or 2 large loaf pans at 350 degrees for 45
- 55 minutes.
DOUBLE CHEESE APPLE MUFFINS
1 3/4 Cups all-purpose flour
3/4 Cup yellow cornmeal
1/2 Cup sugar
1 tbsp. Baking powder
1 tsp. Ground cinnamon
1 Cup milk
1/2 Cup small curd cream cottage cheese
1/3 Cup melted butter or margarine
2 Eggs, beaten
3/4 Cup chopped dried apples
1/2 Cup (2 ounces) shredded Cheddar cheese
Preheat oven to 400 degrees F. Grease 6 large (3 1/2") muffin cups. Combine flour,
cornmeal, sugar, baking powder and cinnamon in large bowl. Combine milk, cottage cheese,
butter and eggs in small bowl until blended; stir into flour mixture just until moistened.
Fold in apples and Cheddar cheese. Spoon evenly into prepared muffin cups. Bake 30 to 35
mins. Or until wooded pick inserted in center comes out clean. Cool in pan on wire rack 5
minutes. Remove from pan. Cool on wire rack.
GLAZED TRIPLE CHOCOLATE BREAD
(Makes 5 mini loaves)
2/3 Cup firmly packed brown sugar
1/2 Cup Butter, softened
1 Cup semi-sweet MINIATURE real chocolate chips, melted
2 1/2 Cups all-purpose flour
1 1/2 Cups applesauce
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla
1/2-Cup semi-sweet MINIATURE real chocolate chips (May substitute white chocolate chips!)
1/2-Cup semi-sweet MINIATURE real
1 tablespoon butter
5 teaspoons milk
1/2 Cup powdered sugar
1/4 teaspoon vanilla
Dash of salt
Heat oven to 350 degrees F. For bread, in large mixer bowl combine brown sugar and 1/2 cup
butter. Beat at medium speed, scraping bowl often, until creamy, 1 to 2 minutes. Add 1 cup
melted chocolate chips and eggs; continue beating until well mixed, 1 to 2 minutes. Add
flour, applesauce, baking powder, baking soda and 2 teaspoons vanilla. Reduce speed to
low; continue beating, scraping bowl often, until creamy, 1 to 2 minutes. By hand, stir in
1/2 cup chocolate chips. Spoon batter into 5 greased 5 1/2 X 3-inch mini loaf pans. Bake
for 35 to 42 minutes or until top is dry when touched. Cool 10 minutes. Remove from pans.
(Bread can be frozen unglazed. Remove from freezer; bring to room temperature before
glazing.) For glaze, in 2-quart saucepan combine 1/2 cup chocolate chips, l tablespoon
butter and milk. Cook over low heat, stirring constantly, until melted and smooth. Remove
from heat. Stir in powdered sugar, 1/4-teaspoon vanilla and salt until smooth and creamy.
Drizzle each warm loaf in a pretty pattern with the glaze. Cool completely.
Fast Yeast Bread
3 cups warm water (105-110 degrees)
1/4 cup sugar or honey
5 tablespoons oil
3 tablespoons yeast
9-10 cups flour
5 teaspoons salt
Mix water, sugar or honey, oil and yeast in a large mixing bowl. Stir until yeast is
dissolved. Allow to stand at room temperature for about minutes. Beat 3 cups of flour into
the yeast mixture. Continue beating until mixture becomes glue-like. Add salt and
remaining flour (as much as the bread will absorb). Turn dough out onto a lightly floured
surface and knead the dough until it is smooth and no longer sticky. Place in a oiled bowl
and cover with a towel. Let rise in a warm place until doubled. Because there is a lot of
yeast in this bread, it will rise fairly quickly. Punch dough down to release air. Knead
about 10 times. Shape into two loaves and place in greased loaf pans. Cover and let rise
again (will rise faster the second time). Bake in a 400 degree oven for 30 minutes, or
until golden brown.
*This is a good basic bread recipe. By now, you all know I play with food (my mother would
laugh!)... Here are some of the things I do with this recipe!
**Wheat bread: During the final addition of flour, substitute 3 cups whole wheat flour and
use honey instead of sugar. You can use molasses too, but expect the dough to be a darker
**Super Bread: Substitute low fat milk for the water and heat the milk to 105-110 degrees.
Stir in 1/2 cup nonfat dry milk powder. During the final addition of flour, use 1 cup soy
flour and 2 cups whole wheat flour.
**Whole grain breads: I've added all of these at one time or another: 1/2 cup wheat
berries soaked overnight in warm water; 1/2 cup mixed grain (9 or 12 grain) cereal soaked
overnight; 1/2 cup sunflower seed kernels. Mix in the grains when you're beating the dough
to make it sticky.
Tips from a Bread Baking Class
Whatever liquid used in the recipe should be 105-110 degrees and no hotter. Yeast dies at
Yeast is what makes the bread rise, sugars feed the yeast and will make it rise more
quickly, salt slows the rising process. The correct balance is usually what appears in the
To make any bread recipe a "speedy" recipe, increase only the yeast by up to
It isn't necessary to "scald" milk these days. Warming it is fine.
"Instant" yeast can be mixed into the liquid with the flour.
Always use at least half white or bread flour if you plan to add any other kind of grain
flour to the mixture.
Usually, you will knead a dough until it will take on no more flour. The amount of flour a
dough will absorb depends on the weather as well as the flour itself and how it has been
stored. When a soft dough is being used, there will be specific instructions referring to
a "soft" dough and a definite amount of flour to be added.
When you first add flour to the liquid, that first beating is to promote development of
the gluten (which is what makes the dough stretchy and allows it to rise). The stickier
and glueier the dough is at this stage, the better. There are even special high gluten
flours you can buy (if you're making a rye bread, this is a good thing to add to your
basic dough) that will improve the elasticity of the bread dough.
Why does bread rise twice? The first time is to lighten the dough and develop the yeast,
the second time is to prepare the loaf for baking. The dough will continue to rise in the
over for a few minutes (until the yeast dies at 140 degrees).
Soft: Brush with cream or milk before baking.
Crunchy crust: Place a pan of water on a rack below the loaves.
Egg Glaze: Brush with an egg yolk beaten with a tablespoon of water (makes it sticky
enough for poppy seeds or sesame seeds to stay on the bread!)
Crusty Water Rolls
1 cup warm water (105-110 degrees)
1 tablespoon sugar
1 1/2 teaspoons salt
1 pkg. (1 tablespoon) active dry yeast
3 1/2 to 4 cups all purpose flour
2 tablespoons salad oil
2 egg whites
1 egg yolk beaten with 1 tablespoon water
In a large bowl, combine water, sugar, salt and yeast; let stand until bubbly (about 15
minutes). Then add 1 cup of the flour and the oil; beat until smooth. Beat egg whites
until stiff but not dry; fold into batter. Gradually beat in about 2 cups of the remaining
flour to make a stiff dough. Turn dough out onto a floured board; knead until smooth and
satiny (5 to 20 minutes), adding flour as necessary to prevent sticking. Turn dough over
in a greased bowl. Cover and let rise in a warm place until doubled (about 1 hour). Punch
dough down, cover and let rise 15 minutes. Punch dough down again, knead briefly on a
lightly floured surface to release air, and divide into 18 equal pieces. Shape each piece
into a ball; dip bottoms in cornmeal. Place balls, about 1 1/2 inches apart, on a greased
baking sheet. Cover and let rise until almost doubled (about 50 minutes).
Brush rolls with egg yolk mixture. Place a shallow pan of hot water on the lowest oven
rack. Bake rolls in a 400 degree oven for 15-20 minutes or until richly browned. Cool on
racks. Makes 1 1/2 dozen rolls.
Maple Nut Bread
2 1/2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 beaten egg
1 1/4 cups milk
1 teaspoon maple flavoring
1 cup nuts (I think walnuts taste better in this bread!)
Preheat oven to 325 degrees. Beat egg in bowl. Add milk and maple flavoring, stir. In
separate bowl, sift dry ingredients. Add milk mixture (works better if you dump dry on wet
ingredients). Mix well. Pour in greased loaf pan. Cover with foil. Bake at 325 degrees
covered for 25 minutes, increase oven temp to 365 degrees, uncover, bake for 25 minutes,
increase temp to 375 degrees and bake for an additional 10 minutes. This bread is
absolutely yummy and worth the weird baking instructions, lol!!! HOWEVER, you will need to
keep it covered after you start slicing it, it dries out VERY easily and then tastes like
it is overcooked because too dry. ENJOY!!!!
wheat-Banana mini Muffins
(I always make them regular sized :0)
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
2 large eggs at room temp
1 1/3 cups mashed ripe bananas
1/4 cup milk room temp
1 tsp vanilla extract
preheat the oven to 375. Lightly butter (or PAM :0) muffin tins. (I use paper cups) STIR
together the flours, baking soda, baking powder, and salt in large bowl. In another bowl,
stir together the butter, sugar, eggs, bananas, milk, and vanilla until blended.
Make a well in the center of the dry ingredients. Add the liquid ingredients and stir just
to combine (the mixture may look curdled) SPOON the batter into the prepared muffin cups.
(2/3 way full) Bake for 15 to 20 minutes, or until a toothpick inserted into the center of
the muffins comes out clean. Remove from oven.
Spiced Pumpkin Muffins
2 cups all purpose flour
3/4 cup firmly packed brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
dash ground nutmeg
1 cup canned pumpkin
1/3 cup (5 1/3 tbs) unsalted butter, melted and cooled
2 large eggs room temp
1/4 cup milk room temp
2 tsp vanilla extract
preheat oven to 400. Lightly butter (or PAM or use those paper liners!!) muffin tins. STIR
together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger,
cloves, and nutmeg in a large bowl. In another bowl, stir together the pumpkin, butter,
eggs, milk, and vanilla until blended. Make a well in the center of the dry ingredients.
ADD the liquid ingredients and stir just to combine. SPOON mixture into prepared
muffin cups (2/3 full). BAKE for 15 to 20 minutes, or until a toothpick inserted into the
center of the muffins comes out clean. Remove and let cool.
(I make this all the time and it is always a hit! I see that someone else was going to
send in a banana bread recipe also. Hope it's OK to have more than one.)
1 3/4 cups flour, sifted
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/3 cup shortening
2/3 cup sugar
1 cup bananas, mashed
1/2 cup walnuts, chopped (I usually skip these)
3/4 tsp. salt
Sift flour, baking powder, baking soda and salt. Cream shortening and sugar thoroughly.
Add eggs, one at a time. Beat well. Add dry ingredients alternately with mashed bananas.
Stir just enough to blend. Do not beat. Add nuts with last addition of flour. Put batter
inan (I use spray Pam) oiled loaf pan and bake in 350 degree oven for 45-60 minutes.
(This is my mother-in-law's recipe and I love it!)
Combine: 1/2 cup melted shortening
1/2 cup molasses
1/2 cup sugar
Sift together: 1 cup plus 2 Tbsp. flour
1 tsp. cinnamon
1 tsp. ginger
1 tsp. soda
Add to first mixture. Blend thoroughly. Then add: 1/2 cup boiling water. This will be a
very thin batter. Bake in 350 degree oven until done when
tested with toothpick. This gingerbread is especially good served with ice cream or
(Another one passed down from my MIL)
2 3/4 cups sugar
2 sticks margarine
2 cups pumpkin
2 3/4 cups flour
1 tsp. baking soda
2 tsp. baking powder
1 Tbs. cinnamon
1 Tbs. vanilla
1 tsp. nutmeg
1 tsp. cloves
1/2 tsp. salt
1 cup nuts, chopped
Using largest bowl, cream together sugar and margarin. Add eggs one at a time and beat
using electric mixer. Sift flour and measure accurattely. Add
baking soda, baking powder, cinnamon, nutmeg, cloves and salt to flour. Add flour mixture
to the sugar, margarine and egg mixture. Blend well with a wooden spoon. Add the pumpkin,
vanilla and nuts. Blend well after each addition, but do not beat. Bake in 325 degree oven
for 1 hour in loaf or
tube pans which have been lightly greased and floured. Fill pans two-thirds full. Mmmm....
Poppy Seed Bread
1 package yellow cake mix
1 package instant lemon pudding mix
1 cup hot water
1/2 cup oil
1/6 cup poppy seed
Bake at 350 in two greased loaf pans for 50 minutes
3 tubes buttermilk bisquits
brown and white sugar
1 stick oleo
Grease bundt pan, quarter bisquits one can at a time.In plastic bag place 1 cup white
sugar and 3 T. cinnamon. Coat all quarters and place in pan. Melt oleo, add 1 cup brown
sugar and boil one minute. Pour over all. Bake at 350 for 35 minutes. Cool 10 minutes and
then turn out.
1/2 C. shortening ( margarine or butter)
1/2 to 3/4 C. sugar (white)
1 C. bananas
1 3/4 C. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
Cream shortening and sugar, add beaten eggs and mashed bananas. Add dry ingredients sited
together and bake about 45 minutes in 350 degree oven. (so easy and so good!)
- Cheese Loaves
3 1/3 cups flour
4 tsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. baking powder
1-1/2 tsp. salt
2-1/2 cups sugar
2/3 cups oil
1 lb. can mashed pumpkin
2/3 cup water
1 recipe Cream Cheese Filling (see below)
Sift together flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
Beat together sugar and oil until light. Add eggs, one at a time Beat in pumpkin
Add dry ingredients alternatively with water to sugar mixture until all is well-blended.
Grease one regular-size loaf pan and one small loaf pan (Since you are adding the cream
cheese batter, you will end up having enough to fill a regular-size loaf pan and a
miniature one as well.. the perfect gift for a neighbor or a friend!)
Spoon half of the batter in each. Spoon a layer of cream cheese filling over each Sprinkle
with half of topping mixture Add rest of pumpkin batter and finish off with rest of
topping mix Bake at 350 degrees for about 35 minutes (small loaf) and 45 minutes (regular
loaf), until tester comes out clean.
2 Tbsp. brown sugar Mix the dry ingredients together and cut the butter
2 Tbsp. flour 1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1 Tbsp. butter
Cream Cheese Filling *
8 oz. cream cheese (softened) 6 Tbsp. sugar 1 egg
1/2 tsp. vanilla
Mix cream cheese until smooth and creamy.
Add egg, sugar & vanilla and beat well.
*This is a real handy little recipe. It can be folded into a brownie batter, tucked inside
a loaf of nutbread, or drizzled over a coffeecake. If you have extra made up, it will keep
several weeks in the refrigerator.
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