Surprise Pumpkin Muffins

Surprise Pumpkin Muffins

Metric Ingredient Imperial 500 ml all purpose flour 2 cup 125 ml sugar 1/2 cup 1 ml ginger 1/4 tsp 1 ml nutmeg 1/4 tsp 2 ml cinnamon 1/2 tsp 1 ml cloves 1/4 tsp 1 ml allspice 1/4 tsp 15 ml baking powder 1 tbsp 2 ml salt 1/2 tsp 2 eggs, slightly beaten 2 175 ml pumpkin 3/4 cup 125 ml butter, melted 1/2 cup 50 ml sour cream 1/4 cup 1 package cream cheese, cubed 1

In a large bowl; mix flour, sugar, spices, baking powder and salt. In a small bowl; mix eggs, pumpkin, butter and sour cream. Add to flour mixture and stir just until blended. Fill paper lined muffin cups 1/4 full. Place a cream cheese cube in centre of each. Add more batter to fill cups 2/3 full. Bake in preheated 400 F (200 C) oven for 15 to 25 minutes.Serves 6

Cherry Chocolate Chip Banana Muffins

Cherry Chocolate Chip Banana Muffins  

 

1/2 c Oil
1 c Sugar
2 Whole eggs
3 Bananas; mashed
2 c Flour
1 ts Baking soda
1 ts Salt
1 ts Vanilla
1/2 c Maraschino cherries; drained and chopped
1/2 c Chocolate chips

 

Beat oil and sugar together. Add the eggs and then stir in the bananas. Sift in the flour, soda and salt. Add vanilla, cherries, and chocolate chips. Bake at 350 degrees for 15 to 18 minutes.

Downeast Maine Pumpkin Bread

Downeast Maine Pumpkin Bread

1 (15 oz) can solid pack pumpkin
4 eggs
2/3 c. water
1 c. vegetable oil
3 c. sugar
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger

Preheat oven to 35.  Grease and flour three 7 x 3 inch loaf pans.

In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until blended. Pour into the prepared pans.

Bake for about 50 to 60 minutes. Loaves are done when toothpick inserted in the center comes out clean.

Grandma's Biscuits

Grandma's Biscuits

3 c. flour
2 1/2 tbsp. sugar
1 1/2 tbsp. baking powder
3/4 tsp. salt
3/4 tsp. cream of tarter
3/4 c. butter
3/4 c. milk
1 egg, beaten

Heat oven to 425.
Mix together all dry ingredients.
Add butter and with pastry cutter, cut in until it looks like coarse meal. Stir in milk and egg. 
Turn onto floured board and knead 4 or 5 times. Roll to 3/4 inch thickness. Cut with biscuit cutter. Place on ungreased baking sheet.
Bake for 10 to 15 minutes.

ABM Hamburger Buns

ABM Hamburger Buns

1 cup hot water

2 Tbsp. butter, softened

1 large egg

1/4 cup sugar

3 1/2 cups all-purpose flour

1 1/4 tsp. salt

1 Tbsp. yeast

3 Tbsp. melted butter (for topping)

Sesame or Poppy seeds (optional)

1. Place ingredients in bread machine according to the manufacturers directions.

2.  Set on "Dough" cycle.

3.  When done, remove from machine and divide dough into 8 pieces. This will make large buns.

Flatten into disks. Each piece should weight 3 3/4 ounces.

4.  Place on parchment lined baking sheet. Cover and let rise for 1 hour.

5.  Preheat oven to 375 degrees. Brush buns with half the butter. Sprinkle with seeds. Bake for 18 minutes or until golden.

6.  Remove from oven and brush with more butter. Place buns on rack to cool.

*8 pieces makes large hamburger buns. You can always divide into more if you want smaller buns.

Quick Hamburger Buns

Quick Hamburger Buns

2 Tbsp. yeast

1 cup warm water

3 Tbsp. vegetable oil

3 Tbsp. sugar

1 egg

1 tsp. salt

1 cup whole wheat flour

2 cups bread flour

1.  Dissolve yeast in water.  Add oil and sugar.  Let sit for 5 minutes. Stir in egg and salt.

2.  Add wheat flour and 1 cup bread flour; mix well.  Add last cup of flour - a little at a time - until you have a soft dough.

3.  Turn onto floured board and knead for 3 to 5 minutes.

4.  Divide into 8 to 10 pieces and shape into balls.*

5.  Place 3 inches apart on greased baking sheet. Cover and let rise for 20 minutes.

6.  Preheat oven to 425 degrees. Bake for 7 to 10 minutes or until golden brown.  Cool on rack.

*I made 6 huge buns out of this. When I say huge, I mean HUGE!!!! If I had realized they would be that big, I would have made 8. These are soooooo good! 

I haven't tried this in the bread machine, but I don't see why it wouldn't work. Just make sure you add the ingredients per manufacturers instructions. Set on the "Dough" cycle. When done, take out the dough, shape and set on the baking sheet. Let rise for 20 minutes and bake.

Adapted from a recipe from letsdishrecipes.com

Six Banana Banana Bread

Six Banana Banana Bread

1/4 cup butter, melted

2 large eggs

3/4 cup sugar

1/4 cup brown sugar

1/4 cup sour cream

1 Tbsp. vanilla

6 medium bananas, mashed (2 1/2 cups)

1 (3.4 oz) package vanilla instant pudding

2 1/4 cups flour

1 1/2 tsp. baking soda

1 tsp. cinnamon

pinch of salt

1 cup mini cinnamon chips

1.  Preheat oven to 350 degrees. Spray a Texas-size muffin pan or a 9 x 5 inch loaf pan.

2.  Melt butter; cool. Add eggs, sugars, sour cream and vanilla. Whisk to combine.

3. Add bananas; stir.

4.  Add pudding mix, flour, baking soda, cinnamon and salt.  Stir to combine.

5.  Spoon enough batter into muffin tins to make them about 3/4 full. Bake for about 28 minutes. For a loaf, pour into pan and bake about 68 minutes. It's done when a toothpick inserted in center comes out clean. Tent with foil the last 15 minutes if it's beginning to get too brown.

6.  Cool in pan for 20 minutes. Then, turn onto rack to finish cooling.

Variations:

For Strawberry-Banana Bread

Add a pint of diced strawberries to the batter.

Another variation is for Apple Pie Muffins (bread).

Instead of the bananas, add 2 1/2 cups of peeled and finely diced apples.

Substitute apple pie spice for the cinnamon. 

I haven't tried that idea yet, but I will as soon as I can. It just sounds so good!

Vanilla Pudding Cinnamon Rolls

Vanilla Pudding Cinnamon Rolls 

Rolls:

1/2 cup warm water

2 Tbsp. yeast

2 Tbsp. sugar

1 (3 1/2 oz) package instant vanilla pudding mix

1/2 cup butter, melted

2 eggs

1 tsp. salt

6+ cups flour

Filling:

1 cup butter, softened

2 cups brown sugar

2 Tbsp. cinnamon

1/2 cup mini cinnamon chips

Frosting:

8 ounces cream cheese, softened

1/2 cup butter, softened

1 tsp. vanilla

3 cups powdered sugar

2 to 3 Tbsp. half & half

1.  In small bowl, combine water, yeast and sugar. Stir to dissolve; set aside.

2.  In a large bowl, take pudding mix and prepare it according to the package directions. Add butter, eggs and salt; mix well.  Add yeast mixture; blend.  Gradually add flour; knead until smooth. Do not overflour - it should be soft but not sticky.  Place in a greased bowl.  Cover and let rise until doubled - about 1 hour.

3.  Roll dough out on a floured board to measure 34 x 21 inches. Spread 1 cup softened butter over the surface. In a bowl, mix 2 cups brown sugar with 2 Tbsp. cinnamon. Sprinkle this over the butter. Then, sprinkle the cinnamon chips over that.  Now, from the long side, roll up as tightly as possible. Cut into 1 1/2 inch slices using a serrated knife or thread.  Place 1 inch apart on a greased baking sheet.  Cover and let rise until doubled. 

4.  Bake at 350 degrees for 15 to 20 minutes.  Remove when they're a nice, golden brown. Don't overbake! Cool.

5.  Mix together the Frosting ingredients until nice and smooth.  Spread over the rolls while they're still a bit warm.  Enjoy!

Makes 24 very large rolls.

Adapted from a recipe at melskitchencafe.com 

Texas Roadhouse Rolls

Texas Roadhouse Rolls

1 1/2 cups milk

1/4 cup melted butter

1/3 cup sugar

1 egg, beaten

1 tsp. salt

4 cups flour (I used all-purpose flour)

1 Tbsp. yeast

1.  Add all ingredients according to your bread makers directions.

2.  Run it on the "Dough" setting.

3.  When done, roll into balls and put on a greased baking sheet.

4.  Cover with greased plastic wrap and let rise for about an hour.

5.  Preheat oven to 375 degrees. Bake for about 10 to 15 minutes or until golden.

I got 12 huge rolls. You can divide the dough into smaller pieces to get what you want.

Adapted from a recipe from twistmepretty.com 

Irish Soda Bread with Guiness Butter

Irish Soda Bread with Guiness Butter

4 cups flour

1 Tbsp. baking powder

1 tsp. salt

3/4 tsp. baking soda

6 Tbsp. butter, cubed

1 1/2 cups raisins

1 Tbsp. caraway seeds

2 eggs

1 1/2 cups buttermilk

1.  Preheat oven to 350 degrees. Grease a 9 inch round pan.

2.  Combine flour, baking powder, salt, baking soda, caraway seeds and raisins. Cut in butter.

3.  Mix the buttermilk with 1 egg. Mix remaining egg with a teaspoon of water; set aside.

4.  Add buttermilk to the dry ingredients. Mix on low just to blend. Turn onto a floured board and knead 10 strokes. Please in the greased pan.

5.  Brush with the egg wash and cut an "X" in the top with a sharp knife.  Bake for 1 1/2 hours.  Cool. Keep wrapped in plastic wrap.

Guiness Butter

2 sticks butter, softened

3 ounces Guiness Draught

3 Tbsp. honey

Beat in mixer. Serve on warm bread.

The butter is:

Buttermilk Biscuits (like on the flour bag)

Buttermilk Biscuits

3 cups flour

4 1/2 tsp. baking powder

2 Tbsp. sugar

3/4 tsp. cream of tarter

1/2 tsp. salt

1 1/2 sticks cold butter

1 whole egg, beaten

1 cup buttermilk

Preheat oven to 400 degrees.

Mix together flour, baking powder, sugar, cream of tarter and salt.

Cut in the butter until it resembles small crumbs.

Mix the egg and buttermilk together; add to the dry ingredients; mix well.

Turn onto a floured board and knead for just a minute.

Cut into biscuits with a round cutter.

Place on a greased baking sheet.

Bake for 10 to 12 minutes or until golden brown.

Hot Cross Buns

Hot Cross Buns

1 package (2 1/4 tsp.) yeast

1 Tbsp. plus 1/2 cup sugar, divided

1 cup warm milk

1/4 cup butter, softened

1/4 cup raisins or candied fruit

1 egg

1 tsp. salt

3 1/2 to 3 3/4 c. flour

Icing

2/3 cup powdered sugar

1 tsp. butter, softened

1/4 tsp. vanilla

2 to 3 tsp. milk

Dissolve yeast and 1 Tbsp. sugar in warm milk. Make sure it isn't any warmer than 110 degrees.  Let stand 5 minutes.  Add butter, raisins (or candied fruit), egg, salt and enough flour to form a soft dough.

Knead 6 to 8 minutes. Place in a greased bowl.  Cover and let rise for 1 hour.

Punch down; divide into 12 pieces.  Shape into balls. Placce in greased 13 x 9 inch pan. Let rise for 45 minutes.

Bake at 375 degrees for 25 to 30 minutes. Remove to rack to cool.

While buns are cooling, combine the icing ingredients. Using a decorating tip, pipe an "X" on each bun.

Adapted from:  http://www.taste.com.au/recipes/22254/hot+cross+buns 

7-Up Biscuits

7-Up Biscuits

4 cups Bisquick

1 cup sour cream

1 cup 7-Up

1/2 cup butter, melted

Mix Bisquick, sour cream and 7-Up. Dough will be very soft.  Knead and fold until coated with baking mix. Pat out and cut with a round cutter. Melt butter in the bottom of a baking sheet or a 9 x 13-inch pan. Place biscuits on top of butter and bake for 12 to 15 at 450 degrees or until nice and brown.

**Use extra Bisquick to flour your board.

Pat out to about 1" thick.

Bakery Style Blueberry Muffins with Streusel Topping

Bakery Style Blueberry Muffins with Streusel Topping

Muffins

2 eggs

1/2 cup sugar

1/2 cup brown sugar

1/2 cup vegetable oil

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 cup sour cream

1 1/2 cups blueberries

Topping

1/2 cup sugar

1/3 cup flour

1/4 cup butter, cubed

1 1/2 tsp. cinnamon

1.  Preheat oven to 400 degrees. Grease 12 regular muffin cups or 6 large.

2.  Mix together four, salt, baking soda and cinnamon.

3.  In a large bowl beat together eggs and both sugars. Add oil, vanilla and sour cream.

4.  Mix the dry ingredients into the wet ingredients. The batter will be lumpy.

5.  Dredge the blueberries in a bit of flour. Gently fold them into the batter. You don't want to smash them. Scoop the batter into prepared muffin cups so they are 2/3 full.

6. Mix the topping ingredients with a fork or pastry blender until it looks like crumbs.  Sprinkle this over the muffin batter.

7.  Bake in your preheated oven for 20 minutes.

Zucchini Muffins

Zucchini Muffins

3 eggs

2 cups sugar

2 cups vegetable oil

2 tsp. vanilla

2 cups grated zucchini

3 cups flour

1 tsp. baking soda

1 tsp. salt

1/2 tsp. baking powder

3 tsp. cinnamon

nuts or raisins, if desired

Preheat your oven to 350 degrees.

Grease and flour muffin tins or a 9 x 5-inch loaf pan.

Mix everything together in your mixer until well blended.

Spoon into your muffin tins - 3/4 full.

For muffins bake for 30 min (check at 25 min.)

For a loaf, bake for 1 hour.

Check with a toothpick for doneness.

Cool on rack. Wrap in plastic.

*I used the Texas-sized muffin tins.

Hamburger Buns for ABM

Hamburger Buns for ABM

1 cup warmed milk

1/2 cup warm water

1/4 cup butter, melted

1 Tbsp. honey

1 egg, beaten

3 cups whole wheat flour

1 1/2 cups all-purposed flour

1 1/4 tsp. salt

2 1/4 tsp. yeast

another egg, beaten - set aside

sesame seeds, if desired

Put all the ingredients into your bread machine as the manufacturer directs.

Set to "Dough" cycle.

When done, remove dough and split into 12 pieces. Roll into balls and flatten.

Place on a greased baking sheet.

Cover and rise until doubled - about 30 to 45 minutes.

Brush tops with the second beaten egg. Sprinkle with sesame seeds, if desired.

Bake at 400 degrees for 10 to 12 minutes.

*We like the larger hamburger buns, so I usually make just 8 out of this recipe.

Boston Brown Bread

Boston Brown Bread

1/2 c. cornmeal

1/2 c. whole wheat flour

1/2 c. rye flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 c. buttermilk

1/3 c. molasses

2 Tbsp. brown sugar

1 Tbsp. oil

3 Tbsp. raisins

Combine cornmeal, whole wheat flour, rye flour, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients. Fold in raisins.  Pour into a greased 8 x 4 inch loaf pan.  Cover with foil.

Place pan on a rack in large dutch oven. Add 1 inch of hot water. Bring to a gentle boil; cover and steam for 45 to 50 minutes or until toothpick comes out clean.  Add more water as needed.

Remove bread from dutch oven; let stand 10 minutes before removing from pan.  Cool on rack.

Slice to serve.

Vermont Whole Wheat Oatmeal Honey Bread

Vermont Whole Wheat Oatmeal Honey Bread

2 c. boiling water

1 c. rolled oats

1/2 c. brown sugar

1 Tbsp. honey

1/4 c. butter

2 1/2 tsp. salt or 1 Tbsp. Kosher salt

1 tsp. cinnamon

1 Tbsp. yeast

2 1/2 c. whole wheat flour

3 c. bread flour

1.  Combine water, oats, brown sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.

2.  Add yeast, whole wheat flour and bread flour. Stir until incorporated. Knead on a lightly floured board for 5 to 7 minutes or until dough is shiny and smooth.

3.  Transfer to a greased bowl; cover with plastic; rise for 1 hour.

4.  Divide dough in half.  Shaped into loaves and place in 2 greased 8 1/2 x 4 1/2" pans.

5.  Cover with greased plastic wrap and let rise for 60 to 90 minutes or until it rises 1" over the top of the pans. 

6. Bake in preheated 350 degree oven for 35 to 40 minutes, tenting with foil after 25 minutes. Remove when golden brown OR inner temperature reaches 190 degrees.

7. Turn onto rack to cool completely.

*Add an extra 2 to 3 Tbsp. water if the dough seems too dry.

Adapted from recipe found on the King Arthur Flour website.

Great Popovers

Great Popovers

6 eggs

2 c. milk

6 Tbsp. butter, melted

2 c. flour

3/4 tsp. salt

Break eggs into mixer bowl; beat until frothy.

Beat in milk and butter.

Slowly beat in flour and salt.

Batter should be light but not foamy (if batter becomes lumpy, strain it)

Preheat oven to 400 degrees.

Generously oil 6 or 4 oz. custard cups or popover pans or oven proof coffee cups.

Fill each to within 1/2" of the top.

Arrange on baking sheet and place in oven.

Bake until very dark brown and well-done (1 hour for 6 oz. cups or 45 min. for 4 oz. cups)

When done, cut 2 small slits in top to release the steam. Place back in oven for 5 minutes.

Remove from oven and release edges and sides from cups with a small, sharp knife.

Remove popovers from cups. 

Serve hot in a napkin-lined basket.

Do NOT cover tops or the popovers will get soggy.

Makes 8 large or 10 smaller ones.

Perfect Dinner Rolls

Perfect Dinner Rolls

2 1/2 c. warm milk

4 tsp. yeast

1/2 c. sugar

2 eggs

1/2 c. butter, softened

2 tsp. salt

7 plus cups flour

1/2 c. butter, melted

Pour milk into mixing bowl and sprinkle with yeast. Let sit for 5 minutes. Make sure your yeast is foamy. If not, throw it away and start again.

Beat in sugar, eggs, 1/2 c. soft butter and salt; blend completely.

Gradually stir in flour for a soft dough.

Put dough in greased bowl. Cover; let rise for 1 hour.

Punch down down; allow to rise again. Repeat this twice more.

Break off 2 to 3 inch size pieces of dough.

Roll into a ball and place in greased 9x13" baking dish with edges touching.

You should get 36.

Cover and let rise again - about an hour.

Preheat oven to 400 degrees.

Bake until tops are brown - about 10 to 15 minutes. 

When done, brush with melted butter.