Pineapple-Cheddar Corn Bread

Preheat oven to 375

1 C. all-purpose flour
1 C.  cornmeal
1/2 C. sugar
2 t. baking powder
1 t. salt
1/2 C. butter, at room temperature
4 eggs, lightly beaten
1  (14.75) oz. can cream-style corn
1  (15) oz. can crushed pineapple, drained
1 C. shredded cheddar cheese 

Spray a 9 x 13-inch baking dish with non-stick spray; set aside.
In a medium bowl combine flour, cornmeal, sugar, baking powder and salt; set aside.
In a large mixing bowl beat butter with electric mixer on medium speed for 30 seconds.
Add eggs and beat until combined.
Beat in flour mixture on low speed just until combined.  
Stir in corn, drained pineapple and cheese.  
Spoon batter into prepared dish.
Bake about 26-30 minutes or until toothpick inserted near center comes out clean.  
Serve warm.  

Chocolate Chunk Toasted Pecan Banana Bread

Preheat oven to 350

1 C. roughly chopped pecans
1 C. roughly chopped chocolate (any type)

2 C. flour
3/4 C. sugar
3/4 t. baking soda
1/2 t. salt

1/3 C. unsalted butter, melted and cooled slightly
1 1/2 C. very ripe bananas (mash with a fork)
1/3 C. Greek yogurt (plain)
2 eggs, beaten lightly
1 t. vanilla extract

Spread pecans in a single layer on a baking sheet.
Toast in oven for 5-8 minutes or until they smell nutty.
Watch very carefully as nuts can burn quickly.
Set aside.
Whisk flour, sugar, baking soda and salt together in a large bowl.
Set aside.
Mix butter, bananas, Greek yogurt, eggs and vanilla together in a separate bowl.
Add wet mixture to dry mixture and mix well.  
Mix in chocolate and pecans.
Pour into greased loaf pan.
Bake for approximately 1 hour (or until tester comes out clean).  
*My loaf pan is so full that  this usually takes more than 1 hour.
Cool in pan for 10 minutes.  
Remove from pan and cool on wire rack..
Poppy Seed Bread

Preheat oven to 350

Ingredients for bread:
3 C. all-purpose flour
1 1/3 C. canola oil
3 eggs
1 t. salt
1 1/2 T. poppy seeds
1 1/2 t. baking powder
2 1/2 C. sugar
1 1/2 t. almond extract
1 1/2 t. vanilla 
1 1/2 C. milk

Directions for bread:
Mix all ingredients together at medium speed until well blended.
Grease and flour 2 loaf pans.  
Pour in batter.  
Bake for 1 hour 
(or until or toothpick inserted in center comes out clean).
Brush tops of loaves with glaze while hot.
*I do this while loaf is still in the pan. 
Remove 5-10 minutes later or loaf will stick to pan.
I wouldn't wait much longer!

Ingredients and directions for glaze  (mix with whisk):
1/4 C. orange juice
1 C. powdered sugar
2 t. melted butter
1/2 t. vanilla
1/2 t. almond extract
Pumpkin Bread

Preheat oven to 350

1 (15 ounce) can pumpkin puree
4 eggs
3 C. granulated sugar
1 C.  canola oil
2/3 C. water
3 1/2 C. all-purpose flour
2 t. ground cinnamon
1 t. ground nutmeg
1/2 t. ground cloves
2 t. baking soda

Grease and flour 3 - 7 x 3-inch loaf pans (or spray with non-stick spray).
Add all ingredients to large bowl and mix well.
Pour batter into prepared pans.
Bake for about 45-50 minutes.
Test to make sure loaves are done.
Let cool for 10 minutes.
Remove bread from pan and cool on rack.

Sweet Muffins

(makes 6 muffins)

Preheat oven to 400

1 1/2 C. all-purpose flour
2 t. baking powder
1/2 C. sugar
1/4 C. soft shortening 
1 egg
1/3 C. milk

Put dry ingredients into bowl.  
Cut in shortening until blended.  
Add egg and milk and stir just enough to blend (batter will be lumpy).
True confession: I dump all of the ingredients in a bowl and mix!
Fill 6 greased muffin tins.
Bake for 16-18 minutes.

Easiest. Biscuits. Ever.

Preheat oven to 500

1 3/4 C. self-rising flour 
1 C. heavy whipping cream

Line a baking sheet with parchment paper.
In a bowl, combine flour and cream with a fork.
Place dough on parchment-lined baking sheet.
Combine dough further if needed.
Roll dough into a ball.
Flatten dough to approximately 1/2 -1 inch.
*I flatten my dough into a rectangle.
Divide into 4-6 equal pieces.
Brush the tops of biscuits with additional heavy cream.
Bake for 10 minutes until the tops are light golden brown.

Break one open to make sure they are baked through.
Zucchini Bread

Preheat oven to 325

2 egg whites
1/2 t. vanilla extract
grated zest of 1 orange
1/2 C. canola oil
3/4 C. plus 1 1/2 t. sugar, divided
1/2 t. salt
1 t. ground cinnamon
1 t. baking soda
1/2 t. baking powder
1 C. all-purpose flour
1 C. shredded zucchini
3/4 C. toasted walnuts

Grease an 8 1/2-inch by 4 1/2-inch by 2 1/2-inch loaf pan.  
Line the pan with parchment paper; grease the paper.
In a large bowl, combine egg whites, vanilla, orange zest and vegetable oil; whisk just to combine.  
Whisk in 3/4 cup sugar and the salt just to combine.
In a medium bowl, whisk together cinnamon, baking soda, baking powder and flour.  
Gently whisk dry ingredients into egg white mixture just until combined.  
Fold in zucchini and walnuts.
Pour the batter into the pan.  
Lightly sprinkle the top of the batter with the remaining 1 1/2 t. sugar.
Bake 50 minutes or until toothpick inserted in center comes out clean.  
Cool the loaf for a few minutes on a rack, then remove from the baking dish and cool on rack until ready to slice and serve.

Blueberry Scones with Lemon Glaze

Preheat oven to 400

Ingredients for scones:
2 C. all-purpose flour
1 T. baking powder
1/2 t. salt
2 T. sugar
5 T. unsalted cold butter, cut into small chunks
1 1/2 C. fresh blueberries
1 C. heavy cream, plus more for brushing scones
(occasionally I add chopped pecans)

Directions for scones:
Sift the dry ingredients together.  
Using 2 knives or a pastry blender, cut in the butter to coat the 
pieces with flour.  
The mixture should look like coarse crumbs.  
Fold the blueberries into the batter.  
Pour in the heavy cream and mix carefully just to incorporate.
Be careful not to mash the blueberries.  

Press the dough out onto a lightly floured surface.
Pat the dough into a circle that's approximately 1 1/2 inches high.  
Cut into 8 triangles.
Place the scones on a cookie sheet and brush with heavy cream.  
Bake for 25-30 minutes or until golden brown.  
Let the scones cool slightly before applying glaze.  

Ingredients and directions for glaze:
1/4 C. lemon juice
1 1/2 C. confectioners' sugar
Whisk together in a medium bowl and brush on scones.
Pineapple Upside-Down Biscuits

Preheat oven to 400

1 (10 ounce) can crushed pineapple
1/2 C. packed light brown sugar
1/4 C. (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12 ounce) package refrigerated buttermilk biscuits (10 count)

Grease 10 cups of a muffin tin.  
Drain crushed pineapple, SAVE THE JUICE AND SET ASIDE. 
Combine the pineapple, sugar and butter, and mix well.  
Divide the pineapple mixture among the muffin cups.  
Place a cherry in the center of each muffin cup, 
making sure cherry hits bottom of cup.  
Place 1 biscuit in each cup on top of sugar and pineapple mixture.  
Spoon 1 t. reserved pineapple juice over each biscuit. 
Bake for 12 to 15 minutes or until golden.  
Cool for 2 minutes.  
Invert the pan onto a plate to release the biscuits.  

Lemon-Pecan Sunburst Coffee Cake

Preheat oven to 375

Ingredients for cake:
1 (15 oz) can refrigerated flaky biscuits
1/4 C. finely chopped pecans
1/4 C. sugar
2 t. grated lemon peel
2 T. butter, melted

Ingredients for glaze:
1/2 C. confectioners' sugar
1.5 oz. cream cheese, softened
3-4 t. lemon juice

Grease a 9-inch round cake pan. Separate dough
into 8 biscuits. Place one biscuit in center of pan.
Cut remaining biscuits in half. Arrange pieces
around center biscuit in a sunburst pattern with
cut sides facing the same direction.
In a small bowl, combine pecans, sugar and
lemon peel; mix well. Brush butter over the top
of biscuits; sprinkle with pecan mixture.
Bake for 20 minutes or until golden brown.

Meanwhile, in a small bowl, combine confectioners'
sugar, cream cheese and enough lemon juice
for desired drizzling consistency; blend until
smooth. Drizzle over warm coffee cake.

(recipe compliments of Pillsbury)
Buffalo Bread

Preheat oven to 425

1 loaf french bread 
1/2 C. mayonnaise
1 stick unsalted butter, softened
2 T. sour cream
8 oz. mozzarella cheese, shredded
4 oz. blue cheese
1 C. green onion, chopped
4 cloves garlic
1/2 C. hot sauce 

Split the french bread in half and place on baking sheet.  
Toast in oven until golden brown (about 5 minutes).
Change oven setting to broil.
Combine mayonnaise, butter, sour cream, mozzarella,
blue cheese and green onion. 
Sprinkle bread with the hot sauce. 
Spread cheese mixture on bread. 
Broil for about 5 minutes or until cheese is golden brown and melted.
Carrot Muffins

Preheat oven to 350

1 1/2 sticks butter, at room temperature
1/2 C. sugar
1 egg
2 C. grated carrots
1 1/4 C. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 to 2 T. water

Combine butter, sugar and egg and beat until smooth.   
Add grated carrots, then remaining ingredients.  
Pour batter into 10-12 muffin cups and bake for 20 minutes (or until toothpick inserted in center comes out clean).  
Almond Danish Swirls

Ingredients for pastry:
6 oz. cream cheese, at room temperature
1 t. almond extract
1/2 C. confectioners sugar
1/2 C. slivered almonds, chopped fine
2 (8 oz) cans refrigerated crescent rolls
1 egg white
1 t. water

Ingredients for glaze:
1/2 C. confectioners' sugar
4 t. milk
1/2 t. almond extract

Directions for pastry:
In a small bowl, beat the cream cheese, almond extract  
and sugar until fluffy.  
Fold half of the chopped almonds into the cream cheese mixture.
Separate 1 can of dough and assemble into 4 rectangles.  
Firmly press the perforations to seal. 
Press or roll each piece of dough to form a 7 x 4 inch rectangle.
Spread each with about 2 T. of the cream cheese filling to within 1/4-inch of the edges.  
If desired, spread your favorite fruit spread over cream cheese.
Starting at the short end, roll each rectangle tightly into a cylinder.  
Repeat with the other can of dough and remaining filling.
Place on a plate, cover with plastic wrap and chill until firm, about 30 minutes.

Preheat oven to 350

Remove crescent rolls from the refrigerator and cut each roll into 4 slices.  
Place 1/2-inch apart on parchment lined baking sheets.  
In a small bowl, combine the egg white with 1 t. water.  
Brush rolls with egg white.  Sprinkle with the remaining chopped almonds.  
Bake for 15-18 minutes until light brown.

Directions for glaze:
While the swirls are baking, combine the glaze ingredients in a small bowl.  
Cool the swirls for a few minutes on wire racks placed over a sheet of waxed paper.  
Drizzle the icing over the warm swirls.
Pumpkin Streusel Muffins

Preheat oven to 350

Ingredients for muffins:
1 1/2 C. sugar
1/2 C. canola oil
1/3 C. water
2  eggs
1 (15 oz) can pumpkin puree
1 1/4 C. all-purpose flour
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground cloves
1 t. baking soda

Ingredients for streusel:
1/2 C. brown sugar
1/2 C. flour
1 t. cinnamon
1/4 C. (half stick) of butter, melted

Directions for streusel:
In a medium bowl, mix brown sugar, flour and cinnamon.
Add melted butter and mix well.

12 cup muffin tin

Directions for muffins:
Spray muffin tins with non-stick cooking spray.
Add all ingredients to large bowl and mix well.
Spoon batter into prepared muffin tins (I use a large scoop). 
Top with streusel.
Bake until toothpick inserted in center comes out clean, about 15-17 minutes.
Transfer to racks and cool 10 minutes. 
Using a plastic knife, gently loosen muffins from tin for easy removal.
Blueberry Muffins

Preheat oven to 375

1 stick butter, at room temperature
1 1/4 C. sugar
2 eggs, at room temperature
1 t. vanilla extract
2 C. all-purpose flour
1/2 t. salt
2 t. baking powder
1/2 C. heavy whipping cream
2 C. blueberries, washed and well-drained
sugar for tops of muffins

Cream the butter and sugar together.
Add eggs, one at a time, mixing well after each addition.
Add vanilla.
In a separate bowl, whisk the flour, salt and baking powder together.
(save a very small amount of this and set aside)
Add the flour, salt and baking powder mixture to the butter mixture, 
alternately with the whipping cream.
Toss blueberries with set-aside flour.
Carefully fold the blueberries into the batter.
Line 15 cups of a muffin tin with paper liners (or spray with non-stick spray).
Scoop batter into each cup and sprinkle tops with sugar.
Bake for 26 minutes or until knife inserted in middle of muffin comes out clean.
Remove muffins from pan and allow to cool for 30 minutes.