Category Archives: BREADS/MUFFINS

JUST-THE-BEST BANANA RAISIN BREAD

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1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
6 tbs (3/4 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 cup mashed ripe bananas (3-4 bananas)
1 cup dark raisins OR dried currants

preheat the oven to 350°. spray or grease a 9″x5″ loaf pan.

sift together the flour, baking powder, baking soda, salt, & cinnamon into a medium bowl. set aside.

in a lg bowl, using an electric mixer, beat the butter for 1 minute. add the sugars & continue beating until light, about 2 minutes. add the egg & beat well. blend in the bananas. beat in the flour mixture, then stir in the raisins.

spoon the batter into the prepared pan. bake the bread in the center of the oven for 1 hour & 5 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

cool the bread in the pan for 5 minutes, then invert onto a wire rack & turn right side up to cool completely.

makes 1 (9″x5″) loaf

MONKEY BREAD IN A JAR

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(baked in 8 oz mason jars)

10 refrigerated biscuits, cut into quarters
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon

preheat oven to 350°. spray mason jars with pam and place them into a deep sided baking tray.

into a bowl, add sugars and cinnamon. whisk together to combine. place cut biscuit pieces into sugar mixture. toss to combine and coat well.

evenly distribute coated biscuit pieces between the jars, adding a little extra of the sugar mixture as you go. fill only 3/4 of the way up the jar to allow for bread to rise and not overflow.

bake for approximately 10-15 minutes until the monkey bread has risen and is golden and bubbly. allow jars to cool slightly before serving.

HOT FUDGE-MARSHMALLOW MONKEY BREAD

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1 tablespoon butter, softened
1 (16.3 oz) can homestyle buttermilk biscuits (8 biscuits)
1 (10.2 oz) can homestyle buttermilk biscuits (5 biscuits)
13 large marshmallows
1/2 cup butter
1/2 cup hot fudge ice cream topping
1 teaspoon vanilla
1 cup sugar
1 tablespoon cocoa

heat oven to 350°. grease a 12-cup fluted tube cake pan with 1 tablespoon butter. cut all 13 biscuits into quarters; set aside.

in a large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. microwave, uncovered, on HIGH 1-2 minutes, stirring once, until melted. using wire whisk, stir until smooth.

in a medium bowl, stir sugar and cocoa until blended.

carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. add another 1/4 of the biscuits, gently folding in to coat. using tongs, remove biscuits from chocolate, letting excess chocolate drip off. drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. layer biscuits in cake pan. repeat with remaining biscuits. sprinkle any remaining sugar mixture over biscuits.

bake 30-40 minutes or until biscuits are deep golden and no longer doughy in center. cool in pan 5 minutes. place heatproof serving plate upside down over pan; carefully turn plate and pan over. remove pan; immediately scrape any remaining topping in pan onto bread. pull apart warm bread to serve.

12 servings

APPLE MUFFINS

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1/2 cup brown sugar, firmly packed
6 tablespoons flour
1/4 cup unsalted butter
1 teaspoon cinnamon
1 1/2 cups brown sugar, firmly packed
2/3 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup water
2 teaspoons apple cider vinegar
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled apples, diced into 1/2″ chunks

preheat oven to 325°. butter and flour or line a 15 cup muffin tin with paper cups.

to make the topping: combine first four ingredients in a bowl. mix with fingers until crumbly. set aside.

for the muffins: beat the 1 1/2 cups brown sugar, oil, eggs and vanilla in a large bowl. combine the water and vinegar. sift together flour, soda and salt and blend into the oil mixture alternately with the water. add the diced apples and mix just until combined. spoon into muffin pan and sprinkle with topping. bake 30 minutes until golden brown and top springs back when lightly touched.

makes 15 muffins

ORANGE BREAD

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2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3 teaspoons orange zest
3/4 cups orange juice
1/2 cup milk
3/4 cup sugar
1 cup chopped nuts
2 eggs
3 tablespoons oil

preheat oven to 350°.

prepare a loaf pan by lightly oiling and flouring.

place all ingredients in a bowl and mix well. pour batter into loaf pan and place in oven.

bake for about 55-60 minutes, checking for doneness at about 50 minutes.

CHEESE BREAD

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1 unsliced loaf (1/2 pound) french bread
2 tablespoons butter OR margarine, softened
1/2 teaspoon italian seasoning
1/2 cup shredded mozzarella cheese
1/4 grated parmesan cheese

slice bread lengthwise; place cut side up on a baking sheet. spread butter on cut surfaces; sprinkle with half of the italian seasoning. top with cheeses. sprinkle with remaining italian seasoning. bake at 350° for 20-25 minutes or until the cheese is melted. cut crosswise into 1″ pieces.

4 servings

LEMON BREAD

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1/4 cup canola oil
6 tablespoons sugar
sugar substitute to equal 3 tablespoons
2 eggs, beaten
1 2/3 cups flour
1 2/3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skim milk
4 ounces chopped walnuts
grated peel from 1 lemon

GLAZE:

1/4 cup powdered sugar
juice of 1 lemon

cream together oil, sugar, and sugar substitute. add eggs. mix well.

sift together flour, baking powder, and salt. add flour mixture and milk alternately to creamed mixture.

stir in nuts and lemon peel.

spoon batter into a well-greased 2 pound coffee can and cover with well-greased aluminum foil.

place in slow cooker set on HIGH for 2-2 2/4 hours, or until done. remove bread from coffee can.

mix together powdered sugar and lemon juice. pour over loaf.

serve plain or with cream cheese.

GARLIC BREAD WITH SAUTEED MUSHROOMS

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1 (10 oz) package large mushrooms, sliced
1 (3 1/2 oz) package shiitake mushrooms, stems removed
1 tablespoon olive oil
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
salt and pepper to taste
4 thick slices italian bread
1 clove garlic, halved

in a large nonstick skillet over medium heat, cook mushrooms in olive oil until browned, about 10 minutes. sprinkle with parsley, basil, salt and pepper; remove from heat. toast bread; rub one side of bread lightly with the cut side of garlic. place bread on serving plates. spoon mushrooms onto bread.

4 servings

CHOCOLATE CHAI MINI LOAVES

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2 ounces semisweet chocolate, chopped
1/2 cup water
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
3 tablespoons chai tea latte mix
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream

FROSTING:

1 cup confectioners sugar
1 tablespoon butter, softened
1 tablespoon chai tea latte mix
1/2 teaspoon pure vanilla extract
4-5 teaspoons milk

in a microwave, melt chocolate with the water; stir until smooth. cool slightly. in a large bowl, cream butter and brown sugar until light and fluffy. add eggs, one at a time, beating well after each addition. beat in vanilla, then chocolate mixture.

combine the flour, latte mix baking soda and salt; add to creamed mixture alternately with sour cream.

transfer to three greased 5 3/4″x3″x2″ loaf pans. bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack too cool completely.

for frosting: combine the confectioners sugar, butter, latte mix,vanilla and enough milk to achieve desired consistency. frost tops of loaves.

makes 3 mini loaves