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Archive for the ‘breads’ Category

Pumpkin Chip Muffins

Pumpkin Chip Muffins

Ingredients
4 eggs
2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips

Directions
In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.

Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 2 dozen muffins.

Recipe found here: Pumpkin Chip Muffins

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Jumbo Caramel Banana Muffins

Jumbo Caramel Banana Muffins

Ingredients
1/4 cup shortening
1 cup sugar
1 egg
1-1/2 cups mashed ripe bananas (about 3 large)
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

CARAMEL ICING:
2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon 2% milk
1/2 cup confectioners’ sugar

Directions
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened.

Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners’ sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. Yield: 6 muffins.

Recipe found here: Jumbo Caramel Banana Muffins

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cloverleaf yeast rolls

Cloverleaf Hot Rolls

1 package (1/4 ounce) fast-acting yeast (see Note)
1 cup lukewarm whole milk
2 tablespoons soft butter, plus extra for brushing on rolls after baking
1 tablespoon sugar
1 teaspoon salt
2 1/2 cups bread flour (see Note)

Directions
In a small bowl, place the yeast in the milk. Let stand 5 minutes. Then mix in the 2 tablespoons soft butter, sugar and salt. If using an electric mixer with dough attachment, place the mixture in the work bowl. With the motor running, slowly add the flour a bit at a time until all the flour is added and the dough is just mixed. Then time the mixing for 2 minutes. (If mixing by hand, mix for 5 minutes after incorporation.)

Turn the dough into a buttered bowl and cover with plastic wrap or a clean linen dish towel and set in a draft-free, warm (not hot) place. Let rise until doubling in bulk, about 1 hour.

Turn the dough out onto a floured workspace, punch it down and knead a few times.

Butter a large muffin tin (18 cups). Pinch the dough off in quarter-size pieces and roll each into a small ball. Place 3 balls in each cup of the muffin tin, until all the dough is used.

Once again, cover with a clean linen dish towel and set in a draft-free, warm (not hot) place to rise for another hour or until doubling in bulk.

Heat oven to 425 F. Bake the rolls for 12 to 18 minutes, until dark golden-brown. Remove from the oven, brush the tops with melted butter and serve immediately with additional butter and honey, if desired. Makes 18 rolls.

Note:You may use regular yeast, but you will need to increase the rising time in both steps. Watch dough and allow it to rise until doubling in bulk both times.

You may substitute all-purpose flour, but the bread flour produces a finer grain for the yeast roll, making them fluffier and lighter.

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Peanut Butter Banana Bread

Peanut Butter Banana Bread

Ingredients
1/2 cup butter, softened
3/4 cup chunky peanut butter
1 cup sugar
2 eggs
1 cup mashed ripe banana (about 2 medium)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

Directions
In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, salt and baking soda; add to creamed mixture.

Transfer to a greased 9-in. x 5-in. loaf ban. Bake at 350° for 70-75 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (8 slices).

Recipe found here: Peanut Butter Banana Bread

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Orange Date Nut Bread

Orange Date Nut Bread

Ingredients

BREAD:
2 eggs
2 tablespoons butter
3/4 cup sugar
1 small unpeeled orange, cut into pieces and seeded
1 cup pitted chopped dates
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans

SAUCE:
1/2 cup orange juice
1/2 cup sugar

Directions
For bread, place eggs, butter, sugar, orange pieces and dates in blender or food processor. Cover and process with on/off motions until finely chopped. Remove to a large bowl.

In separate bowl, sift together flour, baking soda and salt; add to orange mixture and mix until well-combined. Stir in pecans. Pour batter into greased 9-in. x 5-in. loaf pan.

Bake at 325° for 1 hour or until a toothpick inserted near the center comes out clean. If bread begins to darken, cover with foil during last few minutes of baking.

Meanwhile, for sauce, heat orange juice and sugar until sugar has dissolved. When bread comes out of the oven, poke holes with a toothpick and slowly pour the sauce over top. Let stand for 15 minutes before removing from pan. Cool on a wire rack. Yield: 1 loaf.

Recipe found here: Orange Date Nut Bread

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Pumpkin Swirl Bread

Pumpkin Swirl Bread

Ingredients

FILLING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon milk

BREAD:
3 cups sugar
1 can (15 ounces) solid-pack pumpkin
4 eggs
1 cup canola oil
1 cup water
4 cups all-purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup raisins
1/2 cup chopped dates

OPTIONAL TOPPINGS:
1 cup confectioners’ sugar
1/4 teaspoon McCormick® Pure Vanilla Extract
2 to 3 tablespoons 2% milk
Additional chopped walnuts

Directions
Preheat oven to 350°. Grease and flour three 8×4-in. loaf pans. In a small bowl, beat filling ingredients until smooth.

In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.

Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.

Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.

Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. Yield: 3 loaves (16 slices each).

Read more: http://www.tasteofhome.com/recipes/pumpkin-swirl-bread#ixzz3GzU4Gh9K

Recipe found here: Pumpkin Swirl Bread

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Red Lobster Cheese Biscuits

Red Lobster Cheese Biscuits

Ingredients
2 cups buttermilk baking mix (small box equals 2 cups, Bisquick or Jiffy Mix)
2/3 cup milk
1/2 cup shredded cheddar cheese (extra sharp best)
1/4 cup butter
1/4-1/2 teaspoon garlic powder

Directions
Preheat oven to 450 degrees

Combine mix, milk and 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 butter and garlic powder; brush over warm biscuits before removing from cookie sheet

Serve warm. Makes 10 large biscuits

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