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Breads,
Muffins and More
CHEESE GARLIC BISCUITS
2 c. biscuit mix
2/3 c. milk
1/2 c. shredded cheese
1/4 c. melted butter
1/4 tsp. garlic powder
Mix biscuit, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes at 450 degrees until golden. Mix butter and garlic and brush on hot biscuits, then serve
ANGEL BISCUITS
5 c. all purpose flour
3/4 c. Crisco
1 tsp. baking powder
1 tsp. salt
1 tsp. soda
3 tbsp. sugar
2 c. buttermilk
1 pkg. compressed yeast
Dissolve yeast in 1/4 cup warm water. Sift dry ingredients together. Cut in shortening until mixed. Add buttermilk and yeast. Work together with large wooden spoon until flour is moistened. Cover bowl and put in refrigerator until ready to use. Roll out on floured board, adding enough flour only to roll out to 1/2 inch in thickness. Cut. Bake at 400 degrees for 12 minutes.
These Angel Biscuits will keep one week or longer in refrigerator. Roll out only what you need each day.
RAZORBACK CORNBREAD
8 oz. bulk pork sausage
2 c. cornmeal
1/2 c. all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
3 hot canned peppers, chopped
1 lg. onion, chopped
1 can (11 oz.) Mexican style or whole kernel corn, drained
2 c. buttermilk
1/2 c. shredded cheddar cheese
In a deep 10 inch cast iron skillet, fry sausage until done. Reserve 2 to 3 tablespoons drippings. Crumble sausage. Combine cornmeal, flour, baking powder, baking soda and salt.
In separate bowl combine eggs, peppers, onion, corn, buttermilk and cheese. Add egg mixture to cornmeal mixture. Stir in sausage and reserved drippings. Pour into the greased skillet and bake at 450 degrees for 20 to 25 minutes or until done. Serve warm from skillet. 12 servings.
SPICED APPLESAUCE BREAD
1 1/4 c. applesauce
1 c. sugar
1/2 c. cooking oil
2 eggs
3 tbsp. milk
1/4 tsp. salt
1/2 c. chopped nuts
2 c. sifted flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Combine applesauce, sugar, oil, eggs, and milk. Sift together flour, soda, baking powder, cinnamon, salt, nutmeg, and allspice. Stir into applesauce mixture, beat well. Add nuts. Put into well greased 9x5x3 loaf pan.
Mix together: 1/4 cup nuts, 1/4 cup brown sugar, and 1/2 tsp. cinnamon. Sprinkle over batter. Bake at 350 degrees for 1 hour or until done.
APPLE CRISP CRESCENT BARS
4 c. (4 med.) peeled, thinly sliced apples
2/3 c. sugar
1 tbsp. flour
1 tsp. cinnamon
8 oz. can Pillsbury quick crescent dinner rolls
1 tbsp. butter
TOPPING:
1 c. firmly packed brown sugar
3/4 c. rolled oats
1/3 c. flour
1/4 c. butter, softened
2 tsp. vanilla
preheat oven to 375 degrees. In a large bowl; combine first 4 ingredients. Separate crescent dough into 2 large rectangles. Place rectangle in ungreased 15 x 10 inch jelly roll pan. Gently press dough to cover bottom of pan; seal perforations. Spoon apple mixture over dough. Dot with butter. In medium bowl combine topping ingredients until crumbly. Sprinkle over apple mixture. Bake at 375 degrees for 25-30 minutes.
BANANA MACADMIA NUT BREAD
2 eggs
1 c. sugar
2-3 ripe bananas
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 c. buttermilk
1 tsp. vanilla, rum, or banana extract
1/2 c. chopped nuts
1 tsp. salt
2 c. flour
Combine all ingredients well in a large bowl using a whisk or an electric mixer at medium speed, adding ingredients in the order listed, and flour last. (You can also use a blender, briefly - do not overprocess).
Pour into well greased and floured loaf pans.
Bake 45 minutes at 400°F.
PISTACHIO NUT BREAD OR CAKE
Batter:
1 box yellow cake mix
1 box pistachio nut pudding mix (instant)
4 eggs
8 oz sour cream
1/4 cup oil
1/4 cup water
Nut Mix:
1 cup sugar
1 cup chopped walnuts
1 tsp cinnamon
Grease and flour two regular size bread pans or one bundt cake pan. Mix batter mixture with a mixer and set aside.
Mix nut mixture and set aside. In pan, layer batter mixture, nut mixture, batter mixture and then nut mixture on top. Bread pans will be about 3/4 full each before baking.
Bake at 350 degrees for 45-50 minutes. Check with knife to make sure completely cooked. Let fully cool before removing from pans.
Note: When making it as a bundt cake, cream cheese frosting is excellent on top
CINNAMON SWIRL ORANGE BREAD
1 pkg. yeast
1/4 c. water
1 c. milk, scalded
1/2 c. sugar
1/4 c. shortening
1 1/2 tsp. salt
6 1/2 to 7 c. flour
1 slightly beaten egg
1/2 c. sugar
1 tbsp. cinnamon
1 c. powdered sugar
4 tsp. orange juice
3/4 c. orange juice
Soften dry yeast in warm water; combine scalded milk, sugar, shortening, salt and orange juice; cool to lukewarm. Stir in 2 cups flour; beat smooth. Stir in yeast and eggs; beat well. Add flour to make soft dough. Turn out on lightly floured surface; knead until smooth. Place in greased bowl. Cover and let rise until double. Punch down; divide in 2 balls. Let rest 10 minutes. Roll each one in rectangle. Combine sugar and cinnamon. Spread each rectangle with half sugar mixture. Sprinkle with 1 teaspoon water, smooth with spatula. Roll; seal edge. Place sealed edge down in 8 x 4 x 3 inch pan. Cover and let rise until double. Bake 30 minutes at 350 degrees. Cool; combine powdered sugar and orange juice (4 teaspoons) and glaze the tops.
COCONUT BREAD
4 eggs
2 c. sugar
1 c. salad oil
2 tsp. coconut flavoring
3 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. soda
1 c. buttermilk
1 c. coconut
1 c. chopped nuts
GLAZE:
1/2 c. water
1 c. sugar
2 tsp. butter
1 tsp. coconut flavoring
Beat eggs until foamy. Add sugar, oil and flavoring. Sift dry ingredients, add to eggs, alternately with buttermilk. Fold in coconut and nuts. Grease and flour 2 loaf pans. Pour in batter. Bake at 325 degrees for 60 minutes. Let bread cool slightly.
GLAZE: Combine ingredients in saucepan and heat until it boils. Pour over loaves while still in pans. Leave 4 hours before removing from pans.
PEANUT BUTTER CHOCOLATE CHIP BREAD
3 c. all-purpose flour
1 1/2 tsp. double-acting baking powder
1 tsp. baking soda
1/2 tsp. salt
2 lg. eggs
3/4 stick (6 tsp.) unsalted butter, softened
1 1/2 c. firmly packed light brown sugar
1 1/2 c. miniature chocolate chips
Into a bowl sift together the flour, the baking powder, the baking soda and the salt. In a large bowl with an electric mixer cream together the butter, the peanut butter and the brown sugar and beat in eggs, one at a time. Beat in the buttermilk and beat the mixture. Beat the batter until it is just combined and stir in the chocolate chips.
Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 x 3 1/4 x 2 inches and bake the breads in the middle of a preheated 350 degree oven for 40-45 minutes or until a tester comes out clean. Remove the breads from the pans and let them cool right side up on a rack. The breads keep wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 5 small loaves.
E-Z CHEESE BUBBLE LOAF
1 (1 lb.) loaf frozen, white bread dough, thawed
4 oz. Cheddar cheese, cut into 32, 1/2 inch cubes
2 tbsp. butter, melted
Cover dough. Let rise in warm place until doubled in size. Divide into 32 equal pieces.
Shape each piece of dough into ball around cheese. Pinch to seal. Dip balls in butter. Layer, seam down, in greased 8 x 4 inch loaf pan. Cover and let rise until doubled.
Bake in preheated 375 degree oven for 30-35 minutes until top is firm and golden brown. Serve warm - no slicing just pull apart. Serves 8.
BROCCOLI-CORNBREAD DRESSING
2 pkgs. cornbread mix (prepared and baked according to directions)
2 pkgs. frozen broccoli
1 stick melted butter
2 c. grated carrots
1 med. onion, chopped
1 sm. jar pimento, chopped
1 (8 oz.) sour cream
1 can cream of chicken soup
1 soup can of water
Mix together and bake 325 degrees for 40 to 45 minutes.
Note: May use chicken broth instead of water. I add chopped green onions and parsley, salt, black pepper and red pepper to taste.
You may want to add chopped meat of your choice, such as chicken, ham, sausage or grated Cheddar cheese, shrimp or crab meat.
AMISH FRIENDSHIP BANANA NUT BREAD
2 very ripe bananas, mashed
1/3 cup vegetable oil, butter, or Crisco
1 rounded cup all-purpose flour
1/3 cup light brown or white sugar
2 eggs
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon buttermilk powder (optional)
1/4 teaspoon salt
1 tablespoons banana flavoring
1/2 cup Amish Friendship Starter
1/2 cup chopped pecans, walnuts, or macadamia nuts
Preheat oven to 350°F.
Combine all ingredients. Turn out into a well greased and floured bread loaf pan, flattening the center slightly.
When a cake tester inserted in center comes out clean (about 50 minutes later) remove from oven. Allow to cool for 10 minutes and run a butter knife along side of pan to free cake. Remove from pan and spread butter on the top of cake, if desired.
AMISH FRIENDSHIP FRUIT STARTER
3/4 cup sliced peaches
3/4 cup pineapple chunks
4 ounces red maraschino cherries, drained, halved
1 1/2 cups granulated sugar
1 package active dry yeast (optional)
2 tablespoon brandy
For later addition:
1/2 cup sliced peaches
1/2 cup pineapple chunks
Note: Do not discard the syrup or fruit juice from the canned peaches and pineapples (use it in this recipe along with the fruit).
To Replenish Starter:
DAY 1:
1 1/2 cups starter juice
2 1/2 cups granulated sugar
1 (32 ounce) can sliced peaches
DAY 10:
2 1/2 cups granulated sugar
1 (32 ounce) can pineapple chunks or
1 (16 ounce) can pineapple chunks and 1 (16 ounce) can fruit cocktail
DAY 20:
2 1/2 cups granulated sugar
1 8 oz jar maraschino cherries, drained and halved
In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Keep loosely covered with cloth and store at room temperature.
After the starter has been going for two weeks, add 1/2 cup each of crushed pineapples and peaches, along with their syrup.
Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day 1, and begin the process for renewing starter and making cake.
DAY 1:
To 1 1/2 cups starter juice, add 2 1/2 cups sugar and 1 32 ounce can of peaches, including syrup. Keep loosely covered with cloth and stir daily. Keep at room temperature.
DAY 10:
Add 2 1/2 cups granulated sugar and pineapple chunks along with their juice. Keep loosely covered with cloth and stir daily. Keep at room temperature.
DAY 20:
Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Keep loosely covered with cloth and keep at room temperature. Stir daily.
DAY 30:
Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Amish Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit. Repeat this process.
NOTE: At the end of 30 days, you will have enough extra starter juice to share with your friends. Give away 1 1/2 cups of starter to each, and keep 1 1/2 cups for yourself.
At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake.
Amish Fruitcakes freeze well.
If you don't bake all three of the cakes on the same day, stir the remaining fruit mixture every day until it has been used. Store under refrigeration until ready for use, or drain and freeze.
BANANA-BLUEBERRY-NUT BREAD
2 c. sifted flour
1 tbsp. baking powder
1/2 c. quick-cooking oats
3/4 c. chopped walnuts
1/2 c. milk
1 c. mashed ripe banana (about 3 medium)
3/4 c. sugar
1/2 tsp. salt
1/3 c. butter or shortening
1/2 tsp. vanilla
1 egg
1 c. fresh blueberries
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 powder and salt into flour, mixing well. Stir in oats. 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.
Note: This recipe can be prepared easily using a food processor. An advantage to this method is that the oats can be processed into a fine flour before adding the other ingredients, and the bananas won't need to be mashed by hand. Stir in the blueberries and nuts (with a spoon) as the last step and do not process
Coco-Nut Macadamia Pancakes
3 cups all-purpose flour
6 tablespoons granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 cups buttermilk
3 large eggs, beaten
4 tablespoons melted butter
1 cup Coco-Lopez*
1/2 cup toasted shredded coconut
1/2 cup toasted macadamia nuts, chopped
Fresh pineapple, diced for accompaniment
Maple syrup for accompaniment
Sift the flour, sugar, baking powder, baking soda and salt into a large
mixing bowl.
In a separate bowl, whisk together buttermilk, eggs, melted butter and Coco-Lopez. Add mixture to flour mixture. Stir with a spoon to combine; batter will be slightly lumpy. Stir in toasted coconut and macadamia nuts.
Heat a well-greased griddle or skillet over medium heat (375*F - 190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.
Serve garnish with pineapple, maple syrup, and butter.
Makes 4 servings.
Macadamia Bran & Raisin Muffins
2 cups bran
2 tablespoons golden syrup or honey
1½ cups milk
Soak these ingredients for five minutes
Add:
2 eggs
1 cup of sugar
1½ cups of self-raising flour
50gms raisings or finely sliced apricots
100gms Macadamia Nuts roasted and chopped
2 teaspoons baking soda
1 tablespoon brown sugar
Do not over-mix batter. Three-quarters fill greased, deep muffin tins. Sprinkle brown sugar of the top of muffins. Bake at 180°C for 20 minutes approx.
* Coco-Lopez- is condensed coconut liquid available in the liquor section of many markets.
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Banana
Macadamia pancakes
Another version
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2 cups flour,
all-purpose
1
tsp baking powder,
1/2
tsp. soda
1/2
cup sugar, salt,
1
tsp. nutmeg finely grated.
To
dry ingredients add 2 cup buttermilk,
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2
lg. eggs, lightly beaten,
2
T. unsalted butter, melted,
1
big handful sweetened shredded coconut
and
1 big handful macadamia nuts, crushed.
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Stir
all the ingredients together until they are just
combined. It's okay if he batter is a bit
lumpy. Don't over-mix. Heat pan to med-hot
and brush with butter. Slowly pour about 2/3 cup
batter onto skillet.
Place
about 3 extra thin slices of banana on top of the
pancake batter while cooking. Turn over when golden
brown and repeat with more banana slices. Top with
sifted powdered sugar, or pineapple butter
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Recipes
from my file. Not responsible for the outcome.
Use
at your own judgment concerning the sugar
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