Recipe: Muffins and Quick Breads Part 3 (8)

Muffins and Quick Breads Part 3

Susan,IL (11:02:31 AM) : These muffins come out better if you don't use the paper-lined cups! They tend to stick to the paper. Kelly,WA (11:23:46 AM) :

AUTUMN QUICK BREAD

-----QUICK BREAD BASE-----
1 1/2 c Flour
1/2 ts Salt
1 c Sugar
1 t Baking soda
1/2 c Vegetable oil
2 Eggs, beaten

-----PUMPKIN-----
1 c Canned pumpkin
2 ts Pumpkin pie spice
1/3 c Nuts (optional)
1/3 c Raisins (optional)

-----APPLESAUCE-----
1 c Applesauce
1 tb Molasses
1 t Cinnamon
-----BANANA-----
3 Ripe bananas, mashed
1/2 ts Cinnamon
1/2 ts Ginger-----PEANUT BUTTER BANANA-----
2 Ripe bananas, mashed
1/2 c Peanut butter

-----CRANBERRY-----
1 c Cranberries, chopped
1 tb Orange juice concentrate

Preheat oven to 325. Gather the ingredients for the Quick Bread Base and one of the variations. Coat 4 small loaf pans with vegetable cooking spray. Combine dry ingredients; blend well and set aside. Combine wet ingredients; blend well. Mix together wet and dry ingredients. Do not overmix. Distribute batter among the 4 pans, and bake for 30 to 40 minutes.

Kelly,WA (11:34:49 AM) :

Banana/applesauce Bread/low Fat

1 c All-purpose flour
1 c Whole wheat flour
1 c Packed brown sugar
1 tb Baking powder
1 ts Cinnamon
1/4 ts Baking soda
4 Egg whites
1 c Mashed bananas
1/2 c Buttermilk
1/3 c Applesauce
1 ts Vanilla
1/2 c Chopped walnuts

Preheat oven to 350F. Lightly coat a 9x5-inch pan with nonstick cooking spray. In a large bowl, combine first six ingredients; set aside. In another large bowl, beat egg whites until foamy. Add bananas, buttermilk, applesauce and vanilla. Stir into dry ingredients until just blended. Add nuts. Pour into prepared pan and bake 45 to 55 minutes or until golden. Serves 12

Patti/Dnvr (12:54:26 PM) : Banana Oatmeal Chocolate Chip Muffins

1/2 cup shortening
1 cup sugar
1 egg
1 teas vanilla
2 ripe bananas, mashed
1 cup cooked oatmeal
2 cups flour
1 teas baking soda
1/2 teas salt
1/2 cup mini chocolate chips

Preheat oven to 350 degrees F. Grease 12 muffin tins. In a large bowl, cream together shortening, sugar, egg and vanilla. Add mashed banana and cooked oatmeal/ Sift in flour, baking soda and salt. Stir just until dry ingrediants are moistened. Stir in chocolate chips. Spoon batter into prepared muffin cups. Bake for 20-25 minutes, or until done. Cool on wire rack.

Patti/Dnvr (1:01:18 PM) : Rosemary Buttermilk Muffins

2 cups unbleached flour
2 tbls sugar
4 teas baking powder
1/2 teas baking soda
1/2 teas onion powder
1 teas dried rosemary, crushed
1/2 cup shortening, melted
1 cup buttermilk
2 tbls Parmesan cheese, grated

Position rack in center of oven, and preheat to 400. Grease 12 muffing cups. In a large bowl, sift together flour, sugar, baking powder, baking soda, salt and onion powder. Stir in crushed rosemary. Make a well in center of dry ingrediants; set aside. In a medium bowl, whisk melted shortening with the buttermilk; beat thoroughly. Pour into well of dry ingredients, stirring only until the flour is moistened. Spoon batter into muffins cups. Sprinkle tops with cheese. Bake 15 minutes or until tops are golden brown. Cool on wire rack. Serve warm.

Debbie.D.,.AL (4:59:35 PM) : APRICOT CRESCENTS

1 cup butter
2 cups all-purpose flour
1 egg yolk
1/2 cup sour cream
1/4 cup plus 2 T. sugar, divided
1/2 cup apricot preserves
1/2 cup shredded coconut
1/4 cup pecans, chopped.

Cut butter into flour until mixture resembles coarse crumbs. Beat egg yolk with sour cream; add to crumb mixture and blend well. Divide into fourths and press into round shapes between layers of plastic wrap. Chill several hours or overnight. Sprinkle 2 T. sugar on a flat surface and roll each portion of dough into 10-inch circle. Turn dough circles over so sugared side is up. Combine preserves, coconut, and pecans; spread over circles. Cut each circle into 12 pie-shaped wedges and roll into a crescent shape, beginning at the wide end. Sprinkle each rolled crescent with remaining sugar. Place one inch apart on an ungreased baking sheet. Bake at 350 degrees for 15-17 minutes or until lightly browned. Immediately remove from oven and place on wire racks to cool. Makes 4 dozen.

Debbie.D.,.AL (5:02:43 PM) : LITTLE ANGEL BISCUITS

1 pkg. active dry yeast
1/4 cup warm water
3 1/2-4 cups all-purpose flour, divided
2 tsps. baking powder
1/2 tsp. salt
1/4 cup sugar
1/2 cup shortening
1 cup buttermilk
1 egg, beaten

Dissolve yeast in warm water; set aside. In a separate bowl, combine 3 1/2 cups flour with remaining dry ingredients; cut in shortening. Blend in buttermilk, egg, and yeast mixture. Turn on a lightly floured surface and knead lightly. Add any additional flour as needed to keep dough from being too sticky. Roll out to 1/2 inch thick and cut with a biscuit cutter. Place on a lightly greased baking sheet and let dough sit for 10 minutes. Bake at 400 degrees for 12-15 minutes or until lightly golden. Makes 24 biscuits.

Debbie.D.,.AL (5:04:49 PM) : EASY ORANGE ROLLS

1/2 cup butter
3/4 cup sugar
2 T. frozen orange juice
zest of 2 oranges
3 12-oz. tubes of biscuits

In a small saucepan, combine butter and sugar. Heat until sugar dissolves. Blend in frozen orange juice and orange zest. Open each tube of biscuits and separate. Dip individual biscuits in orange mixture and layer in a lightly greased bundt pan; repeat with all biscuits. Pour any remaining orange mixture over biscuits. Bake at 375 degrees for 20 minutes.