Pineapple Cheddar Corn Bread
Preheat oven to 375
Ingredients:
1 C. flour
1 C. cornmeal
1/2 C. sugar
2 t. baking powder
1 t. salt
1 stick butter, at room temperature
4 eggs, lightly beaten
1 (15 ounce) can cream-style corn
1 (15 ounce) can crushed pineapple, drained
1 C. shredded cheddar cheese
Directions:
Spray a 9 x 13-inch baking dish with non-stick spray.
In a medium bowl whisk flour, cornmeal, sugar, baking powder, and salt together.
Set aside.
In a large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds.
Add eggs and beat until combined.
Mix flour mixture into butter mixture on low speed just until combined.
Stir in corn, drained pineapple, and cheese.
Spoon batter into prepared dish.
Bake 25 minutes, or until toothpick inserted near center comes out clean.
Serve warm.
Chocolate Chunk Toasted Pecan Banana Bread
Preheat oven to 350
Ingredients:
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
Directions:
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..
APPETIZERSPoppy 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 65-70 minutes
(or until a 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
Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
3 C. granulated sugar
1 C. canola oil
2/3 C. water
1 T. vanilla extract
2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground cloves
2 t. baking soda
1 t. salt
3 1/3 C. flour
Directions:
Spray a large loaf pan with non-stick spray.
*I use a glass loaf pan measuring 7 x 11 x 3 inches (inside dimensions).
Cream pumpkin, eggs and sugar together until incorporated.
Mix in oil, water, vanilla, cinnamon, nutmeg, cloves, baking soda and salt.
Blend in flour just until incorporated.
Pour into prepared pan.
Bake for 1 hour and 30 minutes.
*All ovens are different so test to make sure loaf is not wet in the middle.
Small Batch Sweet Muffins
(makes 6 muffins)
Preheat oven to 400
Ingredients:
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
Directions:
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
Ingredients:
1 3/4 C. self-rising flour
1 C. heavy whipping cream
Directions:
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.
Small Batch Zucchini Muffins
(makes 6 muffins)
Preheat oven to 350
Ingredients:
3/4 C. all-purpose flour
1/2 C. sugar
1/4 t. baking powder
1/4 t. baking soda
1/2 t. ground cinnamon
1/4 t. salt
1/4 C. canola oil
1 egg, at room temperature
1 C. shredded zucchini
Directions:
Place shredded zucchini on 2 layers of paper towels.
Roll up and squeeze out as much liquid as you can.
Repeat to make sure you have removed most of the moisture.
Spray a 6-cup muffin tin with non-stick spray.
In a medium bowl, whisk flour, sugar, baking powder, baking soda
cinnamon and salt.
In a separate bowl, whisk canola oil and egg together.
Pour egg mixture into dry ingredients and mix together with a fork,
just until blended.
Fold in zucchini.
Divide batter evenly into the muffin cups.
Bake 20 minutes or until toothpick comes out clean.
Cool in pan for 5 minutes.
Remove muffins from tin.
*If you would rather make 4 muffins, bake for 23 minutes
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 very small pieces
1 1/2 C. fresh blueberries
1 C. heavy cream, plus more for brushing scones
Directions for scones:
Sift the dry ingredients together.
Using your fingers or a pastry blender,
blend in the butter to coat the pieces with flour.
The mixture should look like coarse crumbs.
Carefully fold the blueberries into the dough.
Pour in the heavy cream and mix carefully just to incorporate.
Be careful not to smash the blueberries.
Press the dough out onto a lightly floured surface.
Pat the dough into a circle that is approximately 1 1/2 inches high.
Cut dough into 8 triangles
Separate the scones and place on a cookie sheet.
Brush with heavy cream.
Bake for 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.
Chocolate Chip Pecan Scones
Preheat oven to 400
Ingredients:
2 C. all-purpose flour
1 T. baking powder
1/2 t. salt
2 T. sugar
5 T. unsalted cold butter, cut into very small pieces
1 C. mini chocolate chips
1/2-3/4 C. chopped pecans
1 C. heavy cream, plus more for brushing scones
Directions:
Sift the dry ingredients together in a large bowl.
Using your fingers or a pastry blender,
blend in the butter to coat the flour.
The mixture should look like coarse crumbs.
Fold the chocolate chips and pecans into the dough.
Pour in the heavy cream and mix carefully just to incorporate.
Gently press the dough together into a disc 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 30 minutes or until golden brown.
Brush with more heavy cream when scones are slightly cooled.
Buffalo Bread
Preheat oven to 425
Ingredients:
1 loaf French bread
1/2 C. mayonnaise
1 stick unsalted butter, softened
2 T. sour cream
8 ounces mozzarella cheese, shredded
4 ounces blue cheese
1 C. green onion, chopped
4 cloves garlic
1/2 C. hot sauce (can easily eliminate the hot sauce!)
Directions:
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
Ingredients:
1 1/2 sticks butter, at room temperature
1/2 C. sugar
1 egg
1 1/4 C. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 C. grated carrots
1 to 2 T. water (if necessary to thin batter)
Directions:
Combine butter, sugar, and egg and beat until smooth.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
Add dry ingredients to wet ingredients and stir just until combined.
Add in carrots and mix.
Add in water (if necessary) and mix.
Pour batter into 10-12 muffin cups.
Bake for 20 minutes (or until toothpick inserted in center comes out clean).
Almond Danish Swirls
Ingredients for pastry:
6 ounces cream cheese, at room temperature
1 t. almond extract
1/2 C. confectioners sugar
1/2 C. slivered almonds, chopped fine
2 (8 ounce) 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 cream cheese, almond extract, and sugar until fluffy.
Fold half of the chopped almonds into the cream cheese mixture.
Set aside.
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 slices 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 ounce) 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
Ingredients:
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
Directions:
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.
BREADS & MUFFINS
Banana Chocolate Chip Bread
Preheat oven to 350
Ingredients:
2 sticks butter, at room temperature
4 eggs
2 C. sugar
2 t. baking soda
1 t. kosher salt
2 3/4 C. very ripe, mashed bananas
2 1/2 C. flour
2 C. chocolate chips
Directions:
Spray a large, glass loaf pan with non-stick spray.
*I use a pan measuring 7 x 11 x 3 inches (inside dimensions).
Cream butter, eggs, and sugar together until incorporated.
Mix in baking soda, salt, and bananas.
Blend in flour just until incorporated.
Mix in chocolate chips.
Pour into prepared pan.
Bake 1 hour and 30 minutes.
*All ovens are different so make sure loaf is not wet in the middle.
Two Ingredient Bagels
Preheat oven to 375
Ingredients:
2 C. self-rising flour
1 1/4 C. Greek Yogurt
1 egg plus 1 t. water, mixed in a small bowl.
toppings of choice
Directions:
Line a baking sheet with parchment paper.
Spray parchment with non-stick spray.
Set pan aside.
In a medium bowl, blend flour and yogurt using a fork.
Once you have mixed as well as you can, pour out onto a floured counter.
Knead dough for 5 minutes.
Shape dough into a rectangle.
Flatten to about 1 1/2-2 inches tall.
Cut into 6 or 8 pieces.
Place 2 inches apart on baking sheet.
*You can also roll each piece into a ball, poke your thumb through, making a hole.
Brush bagels with egg wash and sprinkle with desired toppings.
Bake for 20 minutes.
