Home Made Breads Yummm!

If you have a bread recipe to share, post it at the Keeping Room and we will save it here!

 

Butter Tart Muffins by Cookie

Us Canadians have Butter Tarts & Butter Tart Squares now there is..drum roll please for this new recipe I got from my birth mom that a lady at a local restaurant serves her customers & she is always sold out..Mom says they are so yummy.

 

Butter Tart Muffins
Preparation time:15 minutes Baking Time:15 minutes
Makes:12 muffins
INGREDIENTS
1-1/2 cups ( 375 mL) raisins
3/4 cup ( 175 mL) granulated sugar
1/2 cup ( 125 mL) butter, cut into chunks
2  eggs, beaten
1/2 cup ( 125 mL) milk
1 tsp ( 5 mL) vanilla, rum or butterscotch flavouring
1-1/2 cups ( 375 mL) all-purpose flour
2 tsp ( 10 mL) baking powder
1 tsp ( 5 mL) baking soda
1 pinch of salt
1/2 cup ( 125 mL) walnuts, chopped
1/3 cup ( 75 mL) corn or maple syrup

INSTRUCTIONS
1.Place raisins, sugar, butter, eggs, milk and vanilla in a large heavy-bottomed saucepan.

 

Place over medium heat and cook, stirring frequently, until mixture is hot, slightly thickened

 

and just beginning to bubble, from 4 to 5 minutes. Cool slightly, uncovered, in the

 

refrigerator, while continuing with recipe.

2.Preheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking spray. Stir

 

flour with baking powder, baking soda and salt in a large mixing bowl. Make a well in

 

centre and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly

 

mixed.

3.Spoon batter into muffin cups. Bake in centre of preheated 375F (190C) oven until

 

golden and a cake tester inserted into centre of muffin comes out clean, from 15 to 17

 

minutes. Remove from oven and immediately pour about 1 teaspoon (5 mL) syrup over top

 

of each muffin. Cool in cups for 10 minutes, then turn out onto a rack. Muffins are

 

wonderful served warm. Store in a sealed bag at room temperature for up to 2 days or

 

freeze.

 

 
  

Indian Fry Bread  YLenZie1

Ingredients

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups warm water

Oil, for frying

Directions

Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough forms a ball. Cover the bowl with a dish towel and place in the refrigerator for a half hour.

Heat oil ( I use a iron skillet and about 1/2 inche of cooking oil) to 350 degrees in a frying pan. Put a little cooking oil on you hands and Pinch off a piece of dough, a little smaller then a tennis ball, pat out to about three to four inches across, poke holes in the dough about four or five will do. You will want the dough when patted out to be about ¼ thick,a little thicker is ok too. Place in the hot oil and cook until golden brown on both sides. When cooked place on a paper towel sprinkle with salt if desired. You can also sprinkle with sugar and cinnamon.

I have also sprinkled garlic powder onto the cooked fry bread and served it with Italian foods.

You can also use the fry bread as an open face taco.

applesauce muffins with topping

Ingredients

 

• 4 cups all-purpose baking mix
• 1/2 cup sugar
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• 2 teaspoons ground cinnamon
• 2/3 cup chunky applesauce
• 1/2 cup milk
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• 1/4 cup vegetable oil
• 2 large eggs
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• Cinnamon Streusel Topping

Preparation

1. 1. Preheat oven to 400°. Whisk together baking mix, sugar, and cinnamon in a large bowl; make a well in center of mixture.
2. 2. Whisk together applesauce and next 3 ingredients in a small bowl; add to sugar mixture, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 12-cup muffin pan, filling almost completely full. Sprinkle Cinnamon Streusel Topping over batter.
3. 3. Bake at 400° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean and tops are golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to a wire rack.

  

Pam Gracia Recipe:
BLUEBERRY BANANA BREAD
1/2 c. butter, softened
1 tsp. vanilla
1 tsp. baking soda
2 lg. ripe bananas, mashed
1/2 c. chopped nuts (optional)
1 c. sugar
2 eggs
1 1/2 c. flour
1/2 tsp. salt
1 1/2 c. blueberries, fresh or frozen

Preheat oven to 325°F degrees.

Grease and flour 2 loaf pans. Cream together butter and sugar. Beat in eggs. Add mashed bananas.

Measure flour, reserving 2 tablespoons of flour to coat blueberries.

Stir baking soda and salt into flour, mixing well. Fold into banana mixture. Stir in vanilla.

Sprinkle the 2 tablespoons flour over blueberries, then fold into batter. Stir in chopped nuts.

Transfer batter to loaf pans.

Bake about 50 minutes.

Shiner Beer Bread (Darlene)

3 cups self rising flour

2 Tbsp. sugar

1 tsp. salt

1 egg

1 12 ounch Shiner beer, room temp

1/4 cup melted butter

Preheat oven to 350 degrees and grease loaf pan. Combine flour, sugar and salt...add beaten egg and beer. Stir just until mixed..approx. 17 strokes. Pour into pan..pour melted butter over top. Bake approx. 1 hour or until done(mine only took about 40 minutes).

Cinnamon Roll Cake

I loved every bite...warm and delicious...just like a cinnamon roll!

Cake:

3 c. flour

1/4 tsp.salt

1 c. sugar

4 tsp. baking powder

1 1/2 c. milk

2 eggs

2 tsp. vanilla

1/2 c. butter, melted

Topping:

1 c. butter, softened

1 c. brown sugar

2 Tbsp. flour

1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:

2 c. powdered sugar

5 Tbsp. milk

1 tsp. vanilla

While warm drizzle the glaze over the cake.

Pumpkin Bread by Char

Here is a delicious Pumpkin Bread Recipe! I suggest you make several of these to freeze ahead for the upcoming holidays! These are great to bring for family dinners, just be warned...they will request this every year from you! Enjoy!

Ingredients:

1 cup sugar

1 egg

1 can (16 oz.) pumpkin

3 cups Bisquick

1 tsp. pumpkin pie spice

1/2 tsp. ground cloves

1/2 tsp. nutmeg

Heat oven to 350 degrees.Blend sugar, egg and pumpkin in large bowl; mix on medium speed.   Gradually beat in Bisquick and spices on low speed. Pour into a greased bread pan.  Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Enjoy! (Makes one loaf but can be doubled or tripled. You can easily wrap these in foil and place inside a ziplock bag and freeze for the holidays!)

Morning Glory Muffins (Cookie)

1 1/4 cups sugar

2 1/4 cups unbleached all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup shredded, sweetened coconut

3/4 cup Raisins

1 large apple, peeled and grated

1 cup (8 ounces) crushed pineapple, drained

2 cups grated carrots

1/2 cup coarsely chopped pecans or walnuts

3 large eggs

1 cup vegetable oil

1 teaspoon pure vanilla extract

Position a rack in the lower third of the oven and preheat to 350 degrees F.

Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.

In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

***************

BAKED (FILLED) DOUGHNUTS (Char)
http://charsethman.blogspot.com/


Ingredients:
*2 heaping Tbs. yeast
*2 1/2 cups warm water

*2 eggs

*3/4 cup sugar

*3/4 cup butter, softened

*2 1/2 tsp. salt

*4 cups flour

*1 (21 oz) can pie filling (your choice of flavor)

Directions:

Dissolve yeast in warm water. In separate bowl, beat eggs, sugar, butter and salt. Stir in yeast and 4 cups of flour. Don't overmix; dough will be sticky. Transfer dough to another bowl, cove tightly, refrigerate overnite.

The next day, preheat oven to 350 degrees. Roll out dough with plenty of flour. Cut dough with round cookie cutter (no hole). Place doughnuts on cookie sheets and let rise. Indent centers of doughnuts with your finger and fill with pie filling. Bake for 8-10 minutes or until light brown. Coll and drizzle with icing.

Icing Ingredients:
*1/2 cup butter, softened
*3 1/3 cups powdered sugar

*1 tsp. vanilla

*6 Tbs. milk


Directions:
Beat all ingredients together until smooth. Enjoy!

Cinnibons 

Original Recipe Yield 12 rolls

Ingredients

1 cup warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machine yeast 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Nutritional Information

Amount Per Serving Calories: 525

Total Fat:

Sour Dough Starter

1 package dry yeast

1/2 cup lukewarm water

2 Tablespoons sugar

2 cups warm water

2 1/2 Tablespoons all purpose flour

Dissolve yeast in the 1/2 cup warm water. Mix sugar, flour and add 2 cups warm water...pour in dissolved yeast and stir. I use a very large jar...I leave mine out on the counter for 24 hours then put in the fridge until I feed it. Keep covered with a cloth in jar for 3-5 days, then feed it!

FEED for Starter

On the 3-5 day add this:

3/4 cup sugar

3 tablespoons instant potato flakes

1 cup warm water

Mix well and add to starter. Let starter stand out of fridge all day (8-12 hours) This will bubble not rise!

Remove 1 cup of starter to make bread and return remaining starter to fridge. Keep in fridge for 3-5 days and feed again. If you aren't going to make bread throw away one cup after you feed.

Homemade Sour Dough Bread

1/3 cup sugar

1 Tablespoon salt

6 cups BREAD flour

1 1/2 cups warm water

1/2 corn oil

1 cup sour dough starter

In a large bowl mix all ingredients. This makes a stiff batter. Grease another bowl, add dough and turn it over to grease all sides. Lightly cover with a foil or saran wrap and let stand overnight. DO NOT REFRIDGERATE! Next morning punch down, divide into 3 parts and turn out on a very lightly floured board or counter...knead each of the 3 pieces about 8-10 times. Put into greased loaf pans and brush with oil. (You can also make rolls if desired!) Cover with wax paper and let rise at least 4-5 hourd or all day, since the dough rises very slowly. Uncover and bake in a 350 degree oven until brown about 30 minutes or so. You may freeze bread.

I usually make this untilwe tire of it, then throw out the starter and start over again!

Something Extra:

Amish Sweet Bread

2 cups of flour

1 cup sugar

1 teaspoon cinnamon

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup SOUR DOUGH STARTER

2/3 cup corn oil

3 eggs

1 teaspoon vanilla

1/2 teaspoon baking soda

Mix all ingredients and pour into a 2 well greased loaf pans Bake at 350 degrees for about 45 -50 minutes. Cool before removing from pans.

you can add any of the following: (We love apples and walnuts!)

Apples, bananas, peaches, raisins, nuts...or just eat lke it is...it is so good with coffee or hot tea!

Have fun and hope you enjoy making this!

Betty's rolls

This is the Betty Crocker Recipe for Sweet Roll dough that I use for all my rolls( cinnamon, dinner rolls , cloverleaf , etc.) :

Measure into bowl: 1/2 cup Warm Water (not hot-110* to 115 *)

Add stirring to dissolve: 2 pkg. of active dry yeast

Stir in: 1 1/2 cups Lukewarm Milk

1/2 cup sugar

2 teaspoons salt

2 eggs

1/2 cup shortening

Half of 7 to 71/2 cups flour

Mix with spoon till smooth . Add enough Remaining FLOUR to handle easily (should be soft and just a bit sticky).Turn onto lightly floured surface an knead till smooth and elastic (about 5 min. ) Round up into a greased bowl, greased side up . Cover with a Damp cloth. Let rise in warm place (about 85 *) until Doubled (about 1 1/2 hr. . PUNCH it down again, and let rise again for about 30 min. till doubled . Divide dough for desired rolls and coffee cakes ( or roll out to about 15X9 rectangle) making cinnamon rolls and sprinkle with 1/2 cup sugar and 2 teaspoons cinnamon AFTER spreading with 2 Tablespoons of butter.Then roll up like a long-wise log, tightly and slice them off into(1 inch slices). Put them into a greased 13X9 pan . cover and let them rise till doubled (about 35-40 min.) Bake in a preheated 375* (quick mod. oven)till GOLDEN brown for 25-30 minutes . Makes about: 1 1/2 dozen rolls. I usually frost mine with a simple confectioners sugar /water mix with a bit of soft butter in it mixed till smooth, then just add a bit of Vanilla AND Maple flavoring in it. Let them cool then frost. YUM!

Apple Nut Bread  ( by Dawn)
Bake @ 350 for about 65 minutes




1 1/2 c- sifted flour



1-tsp baking soda



1-tsp baking powder



1-tsp cinnie



1/2-tsp nutmeg



2/3 cup firmly packed light brown sugar



1-c quick oatmea



1-cup coarsely chopped walnuts



2-eggs beaten



1/4 cup milk



1/2 cup butter or marg melted and cooled



2 med.size apples (3/4 pound) cored, halved and coarsely shredded (1 1/2 cups)



Preheat oven, light grease and flour a bread loaf pan.



Sift flour, powder, soda salt, cinnie and nutmeg into a large bowl. Stir in brown sugar walnuts and oatmeal



In another bowl mix eggs, milk, butter or marg. Add all at once to oatmel mixture. add apples ans stir lightly with fork just until liquid is absorbed and mixture is thoroughly moisten. (do no over mix)



Spoon into prepared bread loaf pan



Bake for around 55-65 minutes

Parmesan Bread   by Blondie

1 pkg dry yeast

1 cup warm water

3 cups all purpose flour, divided

¼ cup butter or margarine, melted

1 eg beaten

2 tbsp sugar

2 tsp dried onion flakes

1 tsp salt

1 tsp Italian seasoning

½ tsp garlic salt

2/3 cup grated parmesan cheese, divided

1 tbsp butter or margarine, melted

Disolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in 2 cups flour and next 7 ingredients. Beat at medium speed with an electric mixer 2 minutes. Gradually stir in 1/3 cup parmesan cheese and remaining 1 cup flour. Cover and let rise in a warm place for about 1 hour or until doubled in bulk.

Punch dough down and spoon into a greased 2 qt casserole. Brush with 1 tbsp melted butter; sprinkle with remaining 1/3 cup parmesan cheese. Cover and let rise in a warm place 45 minutes or until doubled in bulk. Bake at 350 for 30 minutes or until golden brown. Cool in casserole 10 minutes. Remove and cool on wire rack. Yield: 1 loaf.

Betty's Banana Nut (with choc. chips )Muffins

Mix separately in a bowl:

2 cups regular flour

3 teaspoons of baking Powder

1/2 teaspoon of salt

Cream together thoroughly:

1/2 cup shortening

1 cup granulated sugar

2 large Eggs

1 1/3 cup mashed ripe banana (3 medium)

Mix the dry flour mix all at once into the creamed mixture just stirring gently till incorporated ,then mix in the 1 cup (or less , optional ) of walnuts or pecans , and a 1/2 cup or so of mini-chocolate chips ( or regular , optional) gently folding them in. (I used the Big muffin cups 2/3 full and got 6 large muffins. ) Bake these at 350* and for the large ones for 30-35 min.... or if Smaller muffins , bake for only about 20 min. ( I sometimes put on a topping of butter , brown sugar , and a bit of flour mixed crumbly with a fork to make a crumby topping like you would on a Crumbly topped Apple pie.) Or just sprinkle with a mixture of cinnamon and sugar . NOTE: Remember that muffins should never be beaten ! BUT.. Stirred gently just to incorporate everything in the mix. Fill each muffin cup about 2/3 full. Enjoy!

Pumpkin Bread

Ingredients:

1 cup sugar

1 egg

1 can (16 oz.) pumpkin

3 cups Bisquick

1 tsp. pumpkin pie spice

1/2 tsp. ground cloves

1/2 tsp. nutmeg

Heat oven to 350 degrees.

Blend sugar, egg and pumpkin in large bowl; mix on medium speed.

Gradually beat in Bisquick and spices on low speed.

Pour into a greased bread pan.

Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Enjoy! (Makes one loaf but can be doubled or tripled. You can easily wrap these in foil and place inside a ziplock bag and freeze for the holidays!)  By Char of the Pickled Pepper Patch

BEER BISCUITS (I haven't tried these yet, but thinking they would be good! LOL )  

3 cups biscuit mix

1 tsp sugar

1 /4 tsp salt

1 1 /2 cups beer (room temp)

Mix together all ingredients and spoon into 12 greased muffin cups. Bake 15 minutes at 425 degrees.

Reba's Tennessee-style Corn bread

Mix 2 boxes (8.5 oz each) Jiffy corn muffin mix according to package directions. Spread half the batter in a greased oblong (about 11X7) baking pan. Sprinkle With 1 cup shredded jalapeno-monterey jack, sharp cheddar or any kind of cheese, however spicy you like it. Mix one can (8½ oz) creamed corn into the remaining corn bread batter and pour on top of the cheese. Bake 30-35 minutes, until the cornbread is set in center and browned. Makes 8 servings.Wouldn't this be good with some homemade chili when it gets cold outside!! Mmmmmm   **This stuff is AWESOME!**

Cheddar Bay Biscuits (From Red Lobster)

2 cups Bisquick

3/4cup buttermilk

1 cup cheddar cheese

2 Tbls. butter

1/4 teas. garlic powder

1/4 teas. parsley flakes

Preheat oven 400

Combine bisquick,milk, and cheddar cheese, in a med bowl.Mix by hand till well blended.

Divide dough into 12 eqaul portions and spoon onto a lightly greased cookie sheet flatten with spoon

Bake for 18 to 20 mins. or till tops are brown.

In a small bowl melt butter, garlic, & parsley for about 30secs. then brush a light coating over top of bicuits.

Serve and enjoy

Italian Bread from King Arthur (BettyW)

Makes 2 loaves :  Betty adds..".( Re: corn meal..Being from the Northeast I always use the yellow cornmeal when I make cornbread or corn muffins.) It is sprinkled on sheet pans and bread stones to keep it from sticking . You may see some on the bottom of some Deli-made breads, especially Italian or French or some Round loaves too."

1 PKG. dry yeast

1 cup warm water

2 cups warm water

1 Tablespoon salt

6-7 cups regular (OR ) bread flour

Cornmeal

Butter

Mix: The yeast in the 1 cup of flour and let sit for 5 min. to dissolve. Then, dissolve the Tablespoon of Salt in the 2 cups of water , separately. Put 5 cups of flour into a large bowl , add the wet ingredients , and mix till smooth and then add enough of the rest of the flour to make a workable dough (should be soft and a bit sticky so you can knead it) , or if you have a mixer with a dough hook, that is good and will eliminate half the kneading time. Knead for about 7-8 minutes till dough is smooth and elastic.

Put ball of dough into large bowl that you have buttered or greased, and round it up so the greased side is on top. Cover with a clean towel. Place in a Draft -free place to rise for about 1 -1 1/2 hrs. just till it looks like it is doubled in bulk.

Turn the dough onto a floured surface and knead for about 5 min . till slightly reduced in size. Then divide the dough into 2 equal pieces and round them up again in the bowl. (they will come apart later ) .Let rise again for about 40 min.

Then, Separate the balls of dough and roll each into an Oblong shape. Place both on a large cookie sheet with a space between them , that has been sprinkled with the cormeal. Cover and let rise again for about 30 min.

Brush with melted butter ,and make one long gash nearly an inch deep with a sharp knife lengthwise on each loaf ,from about an inch from each end . Place into a PREHEATED oven of 375 * Bake for 50 -60 minutes till golden brown and when tapped with your fingers or knuckles, it sounds Hollow. Let cool on racks and enjoy! I freeze one wrapped in foil and a plastic bag and use the other one right away.


zucchini pumpkin bread

INGREDIENTS
3 eggs, lightly beaten

2 cups sugar

1 cup canned pumpkin

1 cup butter or margarine, melted

1 tablespoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 cup shredded zucchini

1 cup chopped walnuts


DIRECTIONS


In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Caramel Apple Sticky Buns

Rolls:

2 cups whole milk

1/2 cup sugar

1/2 cup canola oil

1 package (2 1/4 teaspoons) active dry yeast

4 cups flour

1/2 cup flour

2 teaspoons salt

Scant 1/2 teaspoon baking soda

Heaping 1/2 teaspoon baking powder

3/4 cup melted butter

3/4 cup sugar

4 tablespoons ground cinnamon

Caramel Topping:

1 stick regular/salted butter

1 1/2 cups packed brown sugar

1 tablespoon dark brown corn syrup

2 tablespoons cream

2 tablespoons apple brandy OR apple juice (optional)

1 Granny Smith apple, peeled and finely diced.

To make the dough: heat milk, oil, and sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour and dry ingredients. Set aside.

To make the caramel topping: add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.

To make the rolls: roll out half the dough into a large rectangle. Pour on half the melted butter, half the sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.

To assemble: Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle dice apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes. Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.

(Repeat with other half of dough if desired, or save dough in the fridge for another use.)

Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

Banana Bread

2 sticks (1 cup) butter, softened

1 1/2 cups PLUS 2 tablespoons sugar

3 eggs

1 1/2 cups mashed ripe (overripe is good, too) bananas

4 cups plus 2 tablespoons flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1 1/2 cups sour cream

Preheat oven to 350 degrees.

Grease and flour bundt pan.

Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.

Combine dry ingredients in a separate bowl.

Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.

Pour into bundt pan and bake for 1 hour 10 minutes or until a toothpick comes out clean.

Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter.

Peanut Butter Oatmeal Chocolate Chip Muffins

1 1/2 cups flour

1 1/2 cups rolled oats

4 tsp baking powder

1/2 tsp salt

1 tsp baking soda

3/4 cup semi-sweet chocolate chips

1 cup nonfat vanilla yogurt

2/3 cup brown sugar

1/2 cup peanut butter

2 T. vegetable oil

2 eggs

1 tsp vanilla

Preheat oven to 350F. Line a 12-cup muffin pan. In a large bowl, combine flour, oats, baking powder, salt and baking soda. Stir in chocolate chips. In another bowl, beat together yogurt, brown sugar, peanut butter, oil, eggs and vanilla until smooth. Pour wet ingredients into the dry ingredients and stir until just combined...don't overmix. Spoon batter into muffin cups. Bake for about 20-25 minutes.

Savory zucchini bread with parmesan and onion

1 large zucchini, grated

1 medium onion, grated

1/2 cup grated parmesan

1 stick butter, melted

3 eggs

1/4 cup of honey

3 cups whole wheat white flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon nutmeg or 30 seconds of grating a nutmeg on a microplane

1/3 cup milk (if necessary)

Preheat oven to 350º F. Butter a loaf pan or place parchment paper in it.

Stir together the zucchini, onion, eggs, butter, and honey. Sift together the flour, baking soda, baking

powder, salt and nutmeg. Fold the wet ingredients into the dry. Depending on the amount of juice from

the zucchini and onion, you may need to add some milk to the batter if it is too thick to combine. I

ended up adding about 1/3 cup of milk.

Put the batter int he pan and bake for about 30 minutes. Test the bread with a skewer or knife to see if

its done (the skewer or knife will come out clean). If not bake until it is done.

Cool in the pan for 5 minutes then on a rack for at least an hour. This bread is better if wrapped and

refrigerated then served the next day. Perfect for toast.

I cooked this 40 minutes, and it still should have gone a little longer, maybe 45 - 50 minutes. It is delicious.

Submitted by Gail

Applesauce Bran Muffins


1/2 cup bran or wheat germ (I use wheat germ)

1 1/4 cup whole wheat flour

1 tsp. baking soda

1 tsp. cinnamon

1/3 tsp ground cloves

1/3 cup honey

2 egg whites

1 1/4 cup unsweetened applesauce

4 tbsp. canola oil

1/2 cup raisins

Blend all of the dry ingredients together first, mixing thoroughly. Then add the wet ingredients and stir until smooth. Fill muffin containers approximately 2/3 full.

Bake in a preheated oven at 350 degrees for 12 to 15 minutes until toothpick comes out clean from the center. These are a success every time you bake them and have a wonderful soft texture. Serving size 1= muffin. grams of total fat= 2.5

This makes 12 regular muffins; or 6 of the large ones. I use the silicone baking containers, large size, which took 20 to 25 minutes to bake.


 
StudMuffins!  (Healthy muffins  from cindy)

Applesauce Bran (or wheat germ) Muffins

1/2 cup bran or wheat germ
1/3 cup honey

1 1/4 cup whole wheat flour

2 egg whites

1 tsp. baking soda

1 1/4th cup unsweetened applesauce

1 tsp cinnamon

4 Tbsp canola oil

1/3 tsp. ground cloves

1/2 cup raisins

Blend all of the dry ingredients together first, mixing thoroughly. Then add the wet ingredients and stir until smooth. Fill muffin containers 2/3 full. Bake in a prheated oven at 350 degrees for 12-15 minutes until toothpick comes out clean from the center. These are a success every time you bake them and have a wonderful soft texture. This makes 12 regular muffins.
Serving size= 1 muffin grams of total fat 2.5 grams


Hawaiian Banana Nut Bread

You will need two mixing bowls.
One small
One large.
3 cups all purpose flour
3/4 – teaspoon Salt
1teaspoon baking soda
2 cups sugar
1teaspoon ground cinnamon
1 cup chopped pecans or walnuts
3 eggs, beaten
1cup vegetable oil
2 cups mashed ripe bananas
1 (8-ounce) can crushed pineapple, drained
2teaspoon pure vanilla extract

Combined the first five ingredients; stir in pecans. Combined remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into 2 greased and floured 8 1/2- x 4 1/2- x 3-inch loaf pans. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool on wire racks.