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Tag: Quick Bread

Angel Biscuits

Angel Biscuits

2 packages dry yeast

1/4 cup warm water (105 degrees to 115 degrees)

2 cups buttermilk

5 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup shortening

 

Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture, and set aside. Combine all remaining ingredients except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface, and knead lightly 4 or 5 times.  Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour. Bake at 450 degrees for 10 to 12 minutes or until browned.

Amish Onion Cake

Amish Onion Cake

 

3-4 medium white onions, chopped

2 cups cold butter or margarine, divided

1 tablespoon poppy seed

1 1/2 teaspoons salt

1 1/2 teaspoons paprika

1 teaspoon fresh coarse ground black pepper

4 cups all-purpose flour

1/2 cup cornstarch

1 tablespoon baking powder

1 tablespoon sugar

1 tablespoon brown sugar

5 eggs

3/4 cup milk

3/4 cup sour cream

 

In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally. Remove from the heat; set aside. In a bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened. Spread into a greased 10-inch springform pan. Spoon onion mixture over the dough. Place pan on a baking sheet. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Almond & Mixed Berry Muffins

Almond & Mixed Berry Muffins

 

2 1/4 C. whole grain or wheat pastry flour

4 tsp. baking powder

1/4 C. ground flaxseed

1/2 tsp. salt

2/3 C. fresh blueberries

2/3 C. fresh raspberries

1 C. 2% milk

2 eggs

2/3 C. sugar

1/3 C. canola oil

1 tsp. almond extract

 

Preheat the oven to 400ºF. Line a 12-C. muffin pan with paper liners. In a large bowl, combine the flour, baking powder, flaxseed, and salt. Whisk to mix. Add the berries and stir to coat. In another bowl, combine the milk, eggs, sugar, oil, and almond extract. With a fork, beat until smooth. Pour the egg mixture into the berry mixture and gently mix with a fork to moisten the dry ingredients. Don’t over mix (a few lumps in the batter are normal). Dollop the batter into the prepared muffin C.. Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.

 

Yield: 12 servings

Calories: 210

Fat: 9g

Fiber: 3g

Ma’s Butter Dips

Ma’s Butter Dips

1/3 C. Margarine or Butter

21/4 C. Flour

1 T. Sugar

3 1/2 tsp. Baking Powder

1 1/2 tsp. Salt

1 C. Milk

 

Heat oven to 450. Melt butter in 9×13 pan.  Mix flour, sugar, baking powder, salt, and milk. Stir slowly with fork.  Turn on to floured board.  Knead about 30 stroke, pat 1/2″ thick and cut into 1″ strips. Turn in melted butter.  Lay strips close together. Bake 15-20 minutes.  Can add cheese, garlic, paprika, celery salt, poppy seeds, etc for change of taste.

 

Lemon Balm Blueberry Tea Bread

Lemon Balm Blueberry Tea Bread

1/2 C. sugar

1/3 C. flour

4 Tbsp. butter, softened

1 tsp. grated lemon zest

1 tsp. lemon balm, dried

3/4 C. sugar

1/2 C. milk

4 Tbsp. butter, softened

1 egg

2 C. flour

2 tsp. baking powder

1/4 tsp. salt

1–2 C. of blueberries

1 Tbsp. grated lemon zest

 

Preheat oven to 375 degrees. Oil a 9×5 loaf pan. Stir the topping ingredients together in a small bowl until smooth, set aside. In a medium bowl, stir the sugar, milk, butter and egg together until smooth. In another bowl, toss the flour with the baking powder and salt. Stir this into the wet ingredients, and then fold in the blueberries and lemon zest. Transfer the batter to the prepared loaf pan and sprinkle with the topping. Bake until the topping is deep golden and has formed a thick crust, about 50 minutes or so. Cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling.  Enjoy!

 

Corn Puff

Corn Puff

1 can cream style corn

1 can whole kernel corn, drained

 

Mix above together and add:

 

1 package Jiffy corn muffin mix

1 egg, beaten

1/3 C. milk

1 (8 oz.) sour cream

 

Mix well and put in a 9x9x2 pan. Bake uncovered at 350o for 25-30 minutes or until center is firm and toothpick inserted near center comes out clean. Top with shredded Colby cheese and return to oven for 3 minutes to melt.

 

Yield:

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Carrot and Cheese Muffins

Carrot and Cheese Muffins

¾ C. Self-Rising Flour

¼ tsp. Baking Soda

Pinch Salt

Pinch Paprika

1/3 C. grated Cheddar

1/3 C. freshly grated Parmesan, plus more for topping

2 T. Milk

2 T. Canola Oil

¼ C. plain Yogurt

1 T. Maple Syrup

1 Egg

1 Medium Carrot, finely grated

1 tsp. snipped Chives (optional)

 

Preheat oven to 350.  Line mini muffin pan with 18 paper cups or standard muffin pan with 6 cups.  Whisk flour, baking soda, salt, paprika and cheeses together in a bowl.  Beat milk, oil, yogurt, maple syrup and egg together in another bowl.  Stir wet mixture into dry mixture, just enough to combine, then stir in carrot and chives.  Fill muffin cups almost to the top.  Sprinkle on a little extra parmesan cheese.  Bake mini muffins 14-16 minutes or regular muffins 25-30 minutes.  Muffins should rise and turn golden brown.  Remove from oven and cool 15 minutes, then transfer to wire rack to cool completely.

From Top 100 Finger Foods

 

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Birdseed Muffins

Birdseed Muffins

1/4 cup plus 2 tablespoons sunflower seed

1/2 cup rolled oats

2 tablespoons wheat germ

1/4 cup millet

1/4 cup sesame seeds

1 tablespoon flax seeds

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon poppy seeds

4 ounces of butter

1/2 cup sugar

2 large eggs

1/4 cup mild-flavored honey. such as clover

1 1/4 cups buttermilk

 

For the topping:

2 tablespoons millet

2 tablespoons flax seeds

2 tablespoons poppy seeds

2 tablespoons sesame seeds

 

Pre-heat the oven to 325F. Spread all the top 6 ingredients in rows on a baking pan, and toast for 6-8 minutes. Allow to cool. Turn the oven up to 350F. In the bowl of a food processor fitted with the steel blade, combine the sunflower seeds, wheat germ, flours, baking powder, baking soda, and salt. Process until the seeds have the consistency of the flours. Add the rest of the toasted grains and the poppy seeds, pulsing on and off a few times, just to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy. Add one egg at a time, mixing well between each addition. Add the honey and mix well. Add the flour mixture and the buttermilk in 3:2 additions, mixing only until incorporated, scraping the bottom of the bowl after each addition. To prepare the topping: mix the four seeds together. Sprinkle 1/2 teaspoon on the topping into the bottom of each paper lined muffin cup. Fill the cups completely to the rim and sprinkle 1 teaspoon of the topping over the surface of each muffin. Bake for about 25 minutes, until firm and golden. I made 24 mini muffins and 8 regular muffins.

 

Yield:

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Banana Strawberry Muffins

Banana Strawberry Muffins

2/3 C. sugar

1/2 C. oil

2 eggs

2/3 C. mashed ripe bananas

1 tsp. vanilla

1 2/3 C. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

3/4 C. finely chopped fresh strawberries

 

Heat oven to 375°F. Line 12 muffin C. with paper baking C.. In medium bowl, combine sugar, oil and eggs; blend well. Stir in bananas and vanilla. Lightly spoon flour into measuring C.; level off. Add flour, baking soda and salt to sugar mixture; stir just until combined. Stir in strawberries. Spoon batter evenly into paper-lined muffin cups. Bake at 375°F. for 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from muffin cups. Serve warm or cool.

 

Yield:

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Asiago-Pepper Puff Ring

Asiago-Pepper Puff Ring

6 T. butter

1/2 tsp. pepper

1 C. all-purpose flour

4 large eggs

3/4 C. (3oz.) shredded asiago cheese

In a 3- to 4-quart pan, combine 1 C. water, butter, and pepper; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally. To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny. Stir in shredded asiago cheese.  To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; stir in shredded asiago cheese, do not overmix. On a buttered 12- by 15-inch baking sheet, drop eight equal portions (about 1/3 C. each) of asiago-pepper dough, side by side with edges touching, in an 8-inch circle. Sprinkle with another 1/4 C. shredded asiago. Bake in a 375° regular or convection oven until browned, 40 to 50 minutes. Pierce each puff in several places with a wooden skewer and return to oven. Bake until well browned and crisp, 5 to 7 minutes longer. With a spatula, slide ring off pan. Serve hot, breaking off puffs to eat.

 

Yield:

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Applesauce-Bran Cereal Muffins

Applesauce-Bran Cereal Muffins

3/4 C. all-purpose flour

2 tsp. baking powder

1 C. raisin bran cereal

1/2 C. low-fat milk

1/4 C. unsweetened applesauce

1 egg

2 T. vegetable oil

 

Preheat oven to 400 degrees.  Line muffin pan with paper muffin cups.  Combine flour, baking powder, and cereal in mixing bowl.  Add milk, and let stand 3 minutes.  Stir in applesauce, egg, and vegetable oil.  Batter will be lumpy.  Spoon batter into lined muffin pan, filling each cup two-thirds full.  Bake 15 to 20 minutes, or until golden brown.

Breakfast Cheese Bread

Breakfast Cheese Bread

Breakfast Cheese Bread

 

Cooking spray

2 2/3 cups baking mix

3/4 cup whole milk

2 large eggs, lightly beaten

2 teaspoons dry mustard

1 1/2 cups shredded sharp Cheddar cheese, divided

2 tablespoons butter

 

Preheat the oven to 350 degrees. Lightly spray a large loaf pan. In a large bowl stir the baking mix and milk with a spoon. Add the eggs, mustard, and 1 cup of the cheese. Pour into the loaf pan. Sprinkle the remaining cheese on top and dot with butter. Bake 45 to 50 minutes. Cool in the pan for 10 minutes, and then remove and cool on a wire rack before slicing.

Sugar Drop Doughnuts

Sugar Drop Doughnuts

3 C. all-purpose flour

1 C. granulated sugar

1 T. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1 C. milk

2 large eggs

3 T. melted butter

1 tsp. vanilla extract

1 1/4 C. confectioner’s sugar

Pour enough veg. oil into a large heavy saucepan or deep-fat fryer to measure 3 inches. Preheat the oil to 365 F. Combine flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl and mix well. Whisk milk, eggs, melted butter, and vanilla extract in a small bowl until blended. Add milk mixture to flour mixture and mix well. Drop batter by rounded spoonfuls into hot oil. Cook until golden on all sides (about 2 minutes) Drain on paper towels. Sprinkle confectioners’ sugar.

Super Moist Pumpkin Bread 

Super Moist Pumpkin Bread 

Super Moist Pumpkin Bread

 

4 eggs

3 cups sugar

1/2 cup olive oil

1/2 cup unsweetened applesauce

16oz can pureed pumpkin

4 tsp cinnamon

1 tsp vanilla

1 tsp pumpkin pie spice

2/3 cup water

 

Sifted Together:

3 1/3 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

 

Preheat your oven to 350 degrees. Beat eggs first, add sugar, Splenda, oil, applesauce, pumpkin and spices. Mix well. Add flour mixture alternatively with water. Divide the batter between two loaf pans. Bake for one hour (until a toothpick comes out clean).

For a no chew, soft foods diet, break into small pieces and/or dip into milk before eating.

Mini Cheddar Garlic Popovers

Mini Cheddar Garlic Popovers

3 tsp. Oil

¾ C. Milk

1 Egg

1 Egg White

¾ C. Flour

½ Tsp. Johnny’s Garlic Seasoning

1/3 C. Cheddar Cheese (shredded)

Spray 24 mini muffin cups with cooking spray, place the muffin pan on a cookie sheet. Add 1/8 of a tsp. Oil to the bottom of each cup. In a small bowl combine the milk, egg and egg white, mix well using a whisk. Add the flour and garlic season then mix well, once fully combined stir in the cheese. Warm the cookie sheet/muffin pan in a 425 degree oven for about 5 minutes, once heated divide the batter between the muffin cups. Bake for 18-20 or until golden brown. Immediately remove popovers from the pan and serve warm.

Kiwi and Coconut Muffins

Kiwi and Coconut Muffins

 

2 kiwis, finely diced (about 3/4 cup)**

2 cups all-purpose flour (or half AP and half whole wheat)

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2/3 cup light coconut milk

4 tablespoons butter, melted

1 large egg and 2 egg whites, lightly beaten

1 teaspoon orange zest

3 tablespoons orange blossom honey

2 teaspoons pure vanilla extract

1/4 cup toasted sweetened shredded coconut

3 tablespoons sweetened shredded coconut

 

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray. Peel kiwis. Dice and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, melted butter, and eggs. Add the orange zest, honey, and vanilla extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the kiwis and toasted coconut. Spoon the batter evenly into the 12 molds. Sprinkle the tops of the muffins with 3 tablespoons shredded coconut. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool. ** Use kiwis that are ripe yet still somewhat firm. If they’re squishy, then they’ll be too watery in the muffins. Also avoid adding more than 3/4 cup as it could make the batter too wet.

Almond and Mixed Berry Muffins with Flaxseed

Almond and Mixed Berry Muffins with Flaxseed

 

2 1/4 C. whole grain or wheat pastry flour

4 tsp. baking powder

1/4 C. ground flaxseed

1/2 tsp. salt

2/3 C. fresh blueberries

2/3 C. fresh raspberries

1 C. 2% milk

2 eggs

2/3 C. sugar

1/3 C. canola oil

1 tsp. almond extract

 

Preheat the oven to 400ºF. Line a 12-C. muffin pan with paper liners. In a large bowl, combine the flour, baking powder, flaxseed, and salt. Whisk to mix. Add the berries and stir to coat. In another bowl, combine the milk, eggs, sugar, oil, and almond extract. With a fork, beat until smooth. Pour the egg mixture into the berry mixture and gently mix with a fork to moisten the dry ingredients. Don’t over mix (a few lumps in the batter are normal). Dollop the batter into the prepared muffin C.. Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.

 

Yield: 12 servings

Calories: 210

Fat: 9g

Fiber: 3g

Mandarin-Blueberry Muffins

Mandarin-Blueberry Muffins

1-3/4 C. whole wheat flour
3/4 C. oat bran
1/3 C. sugar
1 T. baking powder
1 can (11 oz) mandarin orange segments in light syrup, undrained
2 egg whites
1 tsp. vanilla (or almond) extract
1/2 C. + 2 T. fresh or frozen blueberries

Combine dry ingredients and stir to mix well. Crush the orange segments slightly and add oranges with juice, egg whites and vanilla extract to the flour mixture and stir just until the dry ingredients are moistened. Fold in blueberries. Coat muffin tins with paper liners or cooking spray and fill 3/4 full with the batter. Bake at 350F for 15-18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing muffins. Serve warm or room temperature.

Yield: 12 servings
Calories: 113
Fat: .7g
Fiber: 3.9g

Parmesan-Corn Bread Muffins

Parmesan-Corn Bread Muffins

1 C. all-purpose flour
2/3 C. yellow cornmeal
2 T. sugar
2 tsp. baking powder
1/4 tsp. salt
2/3 C. fat-free buttermilk
3 T. vegetable oil
2 large egg whites, lightly beaten
Cooking spray
1/4 C. (1 oz.) grated fresh Parmesan cheese

Preheat oven to 425�. Lightly spoon flour and cornmeal into dry measuring C.; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist. Spoon batter into 10 muffin C. coated with cooking spray. Sprinkle evenly with cheese. Bake at 425� for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

Yield: 10 servings
Calories: 151
Fat: 4.9g
Fiber: 0.6g

Apple-Cheddar Popovers

Apple-Cheddar Popovers

butter-flavored cooking spray
1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
1/3 C. shredded 2% sharp cheddar cheese
2 large eggs
1 C. unbleached all-purpose flour
1/4 tsp. salt
1 C. low fat (1%) milk
1 T. stick reduced-fat margarine, melted

Preheat oven to 450�F. Lightly coat 8 popover cups with cooking spray. Place 1 T. each of the apple and cheese at the bottom of each popover cups. In a food processor or blender, combine eggs, flour, and salt. Process until well blended. With the machine running, add milk and margarine through the feed tube. Process until smooth. Fill the C. two-thirds full with the batter. Bake for 15 minutes, reduce oven temperature to 350�F, and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan.

Yield: 8 servings
Calories: 111
Fat: 4g
Fiber: 1g

Blueberry Lemon Yogurt Muffins

Blueberry Lemon Yogurt Muffins

 

1 tsp. Salt

1 C. quick-cooking oats uncooked

1 C. Brown sugar firmly packed

1 C. Egg Beaters Egg Product

1 Tsp. Baking powder

1 C. Original Margarine Stick melted

1 PAM Original Non-Stick Cooking Spray

1 C. All-Purpose Unbleached Flour with Ultragrain

1 tsp. Baking soda

1 C. Non-fat Plain Yogurt

1 Tsp. Vanilla extract

1 C. Fresh Blueberries

1 tsp. Lemon zest

 

Preheat oven to 425F. Spray 12-C. regular muffin pan with cooking spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl. Stir together yogurt, Fleischmanns, Egg Beaters and vanilla in small bowl. Pour yogurt mixture into center of dry ingredients; stir using rubber spatula until just blended. Do NOT overmix. Fold in blueberries and lemon zest. Fill each prepared muffin C. about 2/3 full. Bake 12-14 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan. Remove from muffin pans and cool completely on racks

Banana Coconut Muffins

Banana Coconut Muffins

 

1/2 C. butter

2 eggs

3 very ripe bananas, mashed together

1 tsp. vanilla

2 C. flour (up to 1/2 C. can be whole wheat flour)

1 tsp. salt

1 1/2 tsp. baking powder

3/4 C. sugar

1/2 C. chopped walnuts

1/2 C. grated coconut

 

Cream together the butter and eggs, then mix in the ripe bananas and vanilla. In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut. Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done. Alternately, pour into a buttered bread pan and bake about an hour.

Vanilla Zucchini Muffins

Vanilla Zucchini Muffins

2 eggs

1 C. sugar

1/2 C. oil

1 T. vanilla

2 C. shredded, unpeeled drained zucchini

2 C. flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. cinnamon

1 C. raisins

1/2 C. chopped nuts

 

Combine eggs, sugar, oil and vanilla. Stir in zucchini. Combine remaining dry ingredients and set aside 1/4 C. dry mixture and toss with raisins and nuts. Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts. Place mixture 2/3 full into prepared muffin tins or cups. Bake in a 350 oven 20 to 25 minutes or tested done. Yield about 1 dozen standard.

Pina Colada Muffins

Pina Colada Muffins

1/2 C. sugar

1 egg

1/4 C. margarine softened at room temperature.

1 C. sour cream

1/2 tsp. rum extract

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 C. flour

1 small can crushed pineapple well drained

1/2 C. flaked coconut

 

Combine sugar, egg, margarine, sour cream and extract and beat to blend well. Combine remaining dry ingredients. Combine both mixtures until just blended. Stir in pineapple and coconut. Put into prepared muffin tins or C., filing 1/2 to 2/3 full. Bake in a preheated 375 oven about 20 to 25 minutes or tested done. About 10 standard muffins

Parsnip Muffins

Parsnip Muffins

1-ounce sliced almonds

Nonstick spray

8 1/2 ounces all-purpose flour

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. freshly grated nutmeg

1/2 tsp. kosher salt

3 whole eggs

3/4 C. plain whole milk yogurt

1/4 C. vegetable oil

8 ounces sugar

10 ounces grated parsnips

 

Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-C. muffin tin with the nonstick spray and set aside. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds. Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin C. using a level 2 1/2-ounce disher or 1/3 C. measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

Well Loved Banana Bread

Well Loved Banana Bread

5 very ripe bananas

4 eggs

1 C. shortening

2 1/2 C. white sugar (or try 1 C. white and 1 C. Brown Sugar)

1 T. vanilla extract

3 1/2 C. all-purpose flour

2 tsp. baking soda

1 tsp. salt

 

Preheat oven to 300 degrees F (150 degrees C). Grease 2 – 9×5 inch loaf pans. In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside. In large bowl, beat shortening and gradually add sugar. Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt; blend into batter. Add walnuts if desired. Divide between the prepared pans. Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

Marmalade Swirl Biscuits

Marmalade Swirl Biscuits

1-3/4 C. all-purpose flour
2 T. granulated sugar
2 tsp. baking powder
1/4 tsp. salt
3 T. chilled butter, cut into small pieces
2/3 C. 1% low-fat milk
1/4 C. orange marmalade Cooking spray
2/3 C. sifted powdered sugar
2 tsp. 1% low-fat milk

Preheat oven to 425 deg F. Lightly spoon flour into dry measuring C.; level with a knife. Combine flour, granulated sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2/3 C. milk; stir just until moist. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough into a 10 x 7 inch rectangle on a lightly floured surface. Spread marmalade to within 1/2 inch of edges. Beginning at long side, roll up dough tightly, jelly roll fashion; pinch seam to seal. (Do not seal ends of roll.) Cut roll into 9 slices. Place slices, cut sides up, in an 8-inch square baking pan coated with cooking spray. Bake at 425 deg for 22 minutes or until golden. Remove biscuits from pan, and place on a wire rack. Combine powdered sugar and 2 tsp. milk in a small bowl; stir until smooth. Drizzle over warm biscuits. Serve immediately.

Yield: 9 servings
Calories: 192
Fat: 4g
Fiber: 1g

Savory Breakfast Bread

Savory Breakfast Bread

2 C. all-purpose flour

2 1/4 tsp. baking powder

2 T. fresh chopped thyme

2 T. fresh chopped chives

1/3 C. chopped red peppers

9 eggs

1 C. soft butter

3 T. mustard

1 1/2 C. chopped ham

2 C. Gruyere cheese

1/2 tsp. ground pepper

 

Prep all your ingredients before hand, this will help to make sure things move quickly and to be sure you have all the ingredients. In a bowl combine the flour, thyme, chives, baking powder and red peppers. Mix together, in a separate bowl combine the eggs, soft butter and mustard. Mix till well blended. Add in the freshly ground pepper and stir. Pour the wet ingredients into a large bowl. Pour in half the flour mixture and mix just till blended. Add in the chopped ham and the cheese. Mix together. Add in the rest of the flour mixture and stir just till mixed. Do not over mix. Pour into 2 greased medium 8×4 loaf pans. Bake in a 375F oven for 30 – 35 minutes. Allow to cool for 10 minutes then remove from pans.

 

Jamaican Banana Bread

Jamaican Banana Bread

Cooking spray
2 tablespoons stick margarine, softened
2 tablespoons tub light cream cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut

Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside. Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well. Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut. Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack. Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.

Yield: 16 servings
Calories: 187
Fat: 5.4g
Fiber: 1.1g

Cardamom Banana Bread with Pistachios

Cardamom Banana Bread with Pistachios

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup reduced-fat sour cream
1/2 teaspoon ground cardamom
1/3 cup finely chopped pistachios
Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugars and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, sour cream, and cardamom; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in pistachios. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool bread completely on wire rack.

Yield: 1 loaf, 16 servings
Calories: 185
Fat: 5.5g
Fiber: 1.3g

Quick Ham and Cheese Drop Biscuits

Quick Ham and Cheese Drop Biscuits

1 1/2 C. Ham (About 1/2 lb.) 96% Fat-Free, diced
2 C. All Purpose Flour
2 tsp. Baking Powder
1 C. (4 oz.) reduced fat sharp Cheddar Cheese, shredded
1 C. 1% Low-Fat Milk
Dash of Ground Red Pepper

Preheat oven to 400° F. Coat a medium-size non-stick skillet with cooking spray; place over medium heat until hot. Add ham and sauté 3 minutes. In a bowl, combine ham, flour, cheese, baking powder and ground red pepper. Add milk. Stir just until dry ingredients are moistened. Drop batter by heaping T. onto a baking sheet coated with cooking spray. Bake at 400° F for 22 minutes.

Yield: 1 Dozen
Calories: 148
Fat: 5.5g
Fiber: .5g

Chive Buttermilk Biscuits

Chive Buttermilk Biscuits

2 C. all purpose flour
1 T. baking powder
1/2 tsp. sugar
1/4 tsp. baking soda
1/4 tsp. salt
3 T. chopped fresh chives
3 T. margarine
3/4 C. plus 1 T. nonfat buttermilk
1/4 tsp. paprika

Combine first 6 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles carse meal. Add buttermilk, stirring just until dry ingredients are moistened. Sprinkle 1 T. flour evenly over work surface. Turn dough out onto floured surface, and knead 10 or 12 times. Roll dough 1/2 inch thick and cut into rounds with 2 inch biscuit cutter. Place rounds on ungreased baking sheet and sprinkle with paprika. Bake at 425*F for 10 to 12 minutes or until golden.

Yield: 21 Biscuits
Serving Size: 1 Biscuit

Calories: 60
Fat: 2g
FIber: .5g

Green Onion Drop Biscuits

Green Onion Drop Biscuits

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3 T. vegetable shortening
1/4 cup finely chopped green onions
1 cup low-fat buttermilk
Cooking spray

Preheat oven to 400*F. Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until flour mixture is moist. Drop batter by heaping T. onto a baking sheet coated with cooking spray. Bake for 15 minutes or until lightly browned.

Yield: 16 Biscuits
Serving Size: 1 Biscuit

Calories: 85
Fat: 3g
Fiber: 0g

Marbled Chocolate & Banana Bread

Marbled Chocolate & Banana Bread

from Cooking Light Magazine, September 2003

2 C. Flour
3/4 tsp. Baking Soda
1/2 tsp. Salt
1 C. Sugar
1/4 C. Butter, softened
1 1/2 C. mashed ripe Banana (about 3 bananas)
1/2 C. Egg Beaters
1/3 C. plain low fat Yogurt
1/2 C. semisweet chocolate chips

Preheat oven to 350 degrees. Light spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda ans salt, stirring with a whisk. Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended, about 1 minute. Add banana, egg substitute and yogurt; beat until blended. Add flour mixture and beat at low speed until just moist. Place chocolate chips in a medium microwave safe bowl and microwave on high 1 minute, or until almost melted, stirring until smooth. Cool slightly. Add 1 C. batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2″ x 4 1/2 ” loaf pan that has been coating with cooking spray. Swirl batters together slightly using a knife. Bake at 350 degree for 1 hour and 15 minutes, or until wooden pick inserted in center comes otu clean. Cool 10 minutes on a wire rack; remove from pan.

Yield: 1 loaf, 16 slices
Serving size: 1 slice

Calories: 183
Fat: 4.7g
Fiber: 1.3g

Notes: This is wonderful tasting bread, but I think slicing the loaf into 16 slices is unrealistic. Maybe I just had the wrong knife, or maybe I didn’t let it cool long enough, but I was just getting crumbles when I tried a 1/16th cut. I ended up slicing the loaf into 12 slices, which made each 244 calories. 244 calories for a slice of bread isn’t exactly what I’d call cooking light. But I have to admit, it was sweet and moist and good, especially smeared with a T. of peanut butter. But it wasn’t as filling for the calories as another option. I’ll probably have a few more slices over the next few days rather than throw it away, but not make this again until I’m at goal and maintenance.

Herb & Onion Wheat Biscuits

Herb & Onion Wheat Biscuits

Cooking Spray
1 C. Chopped Onion
3/4 cup fat-free milk
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 cup chilled butter, cut into small pieces

Preheat oven to 425 degrees. Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add milk; process until smooth. Cool. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through basil) in a large bowl; cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add onion mixture; stir just until moist. Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425 degrees for 12 minutes or until golden.

Peanut Butter & Jelly Mini Muffins

Peanut Butter & Jelly Mini Muffins

1 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 C. packed brown sugar
1/2 C. vanilla low-fat yogurt
2 T. creamy peanut butter
1 T. vegetable oil
2 large egg whites
Cooking spray
2 T. strawberry jelly or grape jelly

Preheat oven to 400 degrees. Lightly spoon flour into a dry measuring C.; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, and make a well in center of mixture. Combine sugar and next 4 ingredients (sugar through egg whites) in a bowl, and stir with a whisk until well-blended. Add to flour mixture, and stir just until moist. Spoon batter into 24 miniature muffin C. coated with cooking spray, filling each half full. Top each with 1/4 tsp. jelly; top with remaining batter. Bake at 400 degrees for 12 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately.

Yield: 2 dozen mini muffins
Serving Size: 2 muffins

Calories: 121
Fat: 3.2g
Fiber: 0g

Cranberry Biscuits with Smoked Turkey

Cranberry Biscuits with Smoked Turkey

2 C. bread flour
1 tsp. baking powder
1/4 tsp. salt
2 T. vegetable shortening
3 T. sugar
1 package dry yeast
2/3 C. warm nonfat buttermilk (105° to 115°)
2 T. warm water (105° to 115°)
1/2 C. dried cranberries
Vegetable cooking spray
1 lb. thinly sliced cooked turkey breast
Spicy Mustard (optional)

Combine first 3 ingredients in food processor, and pulse 2 times or until blended. Add shortening, and process for 10 seconds or until blended. Dissolve sugar and yeast in warm buttermilk and water in a small bowl; let stand 5 minutes. With processor on, slowly add yeast mixture through food chute; process until dough leaves sides of bowl and forms a ball. Turn dough out onto a lightly floured surface, and knead in cranberries. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter into 20 biscuits. Place on a baking sheet coated with cooking spray. Let rise, uncovered, in a warm place (85°), free from drafts, 20 minutes or until puffy. Bake at 425° for 8 minutes or until golden. Split biscuits, and fill each with 3/4 oz. turkey. Serve with Spicy Mustard, if desired.

Yield: 10 servings
Serving size: 2 biscuits

Calories: 201
Fat: 3.7g
Fiber: .7g

Sweet Potato Biscuits

Sweet Potato Biscuits

butter-flavored cooking spray or baking parchment paper
2 1/2 C. (312.5 g) sifted unbleached all-purpose flour
2 T. (24 g) spoonable brown sugar substitute
2 tsp. (10 ml) baking powder
1 tsp. (5 ml) baking soda
1/2 tsp. (2.5 ml) ground nutmeg
1/2 tsp. (2.5 ml) salt
1/2 tsp. (4 g) granulated sugar
1/4 C. (59 ml) canola oil
3/4 C. (177 ml) + 2 T. (30 ml) cultured nonfat buttermilk
3/4 C. (180 g) mashed cooked sweet potato

Preheat oven to 425°F (220°C). Lightly spray a nonstick baking sheet with cooking spray or line with parchment paper. In a large bowl, combine flour, brown sugar, baking powder, baking soda, nutmeg, salt, and sugar. In a large measuring C., combine oil, buttermilk, and mashed sweet potato. Add to the dry ingredients and mix until just combined. (The dough will be quite dry). Transfer dough to a floured work surface. Knead a few times and pat to 1 inch (2.5 cm) thickness rectangle about 8 inches X 5 inches (20 cm X 12.5 cm). Dip a sharp knife in flour, then cut the dough into thirds lengthwise. Then cut each long strip into 6 equal pieces, making 18 squares in all. Transfer biscuits to prepared baking sheet. Bake about 12 to 13 minutes, until tops are golden and firm to the touch. Serve warm.

Yield: 18 Biscuits
Serving Size: 1 Biscuit

Calories: 104
Fat: 3g
Fiber: 1g

BANANA ZUCCHINI NUT BREAD

BANANA ZUCCHINI NUT BREAD

3 c. whole wheat flour

1 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. baking powder

1 c. vegetable oil

3 eggs

2 c. sugar

1 tbsp. vanilla extract

2 tbsp. banana extract

2 1/2 c. mashed bananas (4-5 bananas)

2 c. unpeeled, shredded zucchini

1 1/2 c. chopped pecans or walnuts

 

Combine flour, soda, salt, cinnamon, and baking powder in a mixing bowl and set aside. Combine oil, eggs, sugar, and extracts in a large bowl; beat well. Stir in bananas and zucchini. Add flour mixture, stirring just until moistened. Stir in nuts. Pour batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake at 350 degrees for 1 hour 10 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove and cool completely on wire racks. Yields: 2 loaves. Serves 12. TIP: The mini loaf pans are great for this recipe. It yields 20 loaves. Wrap them individually and freeze them. When the kids want a snack, just pop them in the microwave for 35 seconds to thaw.

Bacon-Mushroom Bread

Bacon-Mushroom Bread

1/2 C. chopped fresh mushrooms

1 garlic clove, minced

2 T. butter

1 egg

1 C. milk

1 3/4 C. all-purpose flour

2 T. snipped parsley

2 T. grated parmesan cheese

2 1/2 tsp. baking powder

2 tsp. instant minced onion

1/2 tsp. salt

4 slices bacon, cooked crisply and crumbled

Melted butter; additional cheese and parsley, optional

 

Heat oven to 350 degrees. Grease 1-quart round casserole. Cook and stir the mushrooms and garlic in 2 T. butter over medium heat for about 3 minutes. Beat egg slightly in a large bowl with fork; stir in mushrooms and remaining ingredients–milk, flour, parsley, cheese, baking powder, onion, salt and bacon–with the exception of melted butter. Stir just until flour is moistened; do not beat. Spread in casserole; brush lightly with melted butter; sprinkle with additional cheese and parsley, if desired. Bake until crust is golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes. Immediately remove from casserole; serve warm.

 

 

Yield:

Calories:

Fat:

Fiber: