Baked Goods – Quick Breads, Cakes, Muffins, etc.

Grammy’s Banana Bread
Yield: 1 loaf

1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup sour cream
2 bananas, mashed
1 teaspoon vanilla extract
2 cups bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup chopped pecans

Cream butter and sugar in a bowl until light and fluffy. Add eggs, sour cream, bananas, and vanilla; mix well.

Combine flour, baking powder, and baking soda, and add to egg mixture; mix well. Stir in pecans.

Pour into greased 9×5-inch loaf pan. Bake at 350 degrees for 55 minutes, or until loaf tests done.

Incredible Blueberry Pound Cake

2 cups granulated sugar
1/2 cup light butter
4 ounces low-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350 degrees .

 Beat the first 3 ingredients with a mixer on medium speed until well blended (about 5 minutes). Add eggs and egg white, one at a time, beating well after each addition.

In a separate small bowl, combine 2 tablespoons flour and blueberries and toss well. Mix remaining flour, baking powder, baking soda, and salt separately and add to prepared batter alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla.

Pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350 degrees until a toothpick inserted in center comes out clean, about 1 hour and 10 minutes. Cool cake in pan for 10 minutes; remove from pan.

Combine powdered sugar and lemon juice in small bowl. Drizzle over warm cake. Cut with a serrated knife and serve.

Apple Bread.

Makes 1 loaf.

1/2 cup butter
1 cup sugar
1 egg, beaten
1 cup chopped, peeled apples
1/2 cup chopped dates
1/4 cup chopped nuts
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sour milk (or add 1/2 teaspoon vinegar to regular milk)

Cream together butter and sugar and beat until light. Add egg and blend, then stir in fruit and nuts. Combine dry ingredients, and add alternately with milk.

Pour into a greased loaf pan and bake in a preheated 350 degrees F oven for about an hour.

Apple Cinnamon Muffins

 Yield: 2 dozen

1 large apple, peeled, cored and diced
1 teaspoon lemon juice
1-1/2 teaspoons cinnamon
pinch of nutmeg
2-1/2 cups all-purpose flour
4 teaspoons baking powder
1/3 cup white sugar
1/3 cup brown sugar
2 eggs
1 cup milk
1/2 cup butter, melted

Combine diced apple with lemon juice, cinnamon and nutmeg. Reserve.

Combine flour, baking powder, brown and white sugars in a large bowl. Mix well. In a separate bowl beat eggs with milk and melted butter.

Pour wet ingredients over dry ingredients and combine until just blended. Stir in apple mixture.

Spoon muffin mixture into greased muffin pan and bake in a preheated 400-degree oven for 25 minutes.

Apple Dapple Cake

3 eggs
1-1/2 cups oil
2 teaspoons vanilla
3 cups sifted all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1 cup pecans
3 cups apples, finely chopped or 1 jar applesauce (16 ounces)

Glaze:
1 cup brown sugar, firmly packed
1/2 cup butter
1/4 cup milk

Preheat oven to 350 degrees F.

Beat eggs, oil, and vanilla together. In separate bowl combine flour, sugar, salt, baking powder, cloves, and cinnamon. Stir into egg mixture and beat well. Add pecans and apples or applesauce. Pour into a greased and floured 9×13-inch baking pan and bake for 45 minutes.

Prepare glaze by mixing all ingredients together and bringing to a boil for 2 minutes. Pour over cake immediately after it is removed from oven. Serve warm.
Apple Dumplings.

Makes 6 servings.

2 cups flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup milk
6 apples, peeled and cored
1/2 cup brown sugar
1 teaspoon cinnamon
4 tablespoons butter, softened

Sift together first three ingredients, cut in shortening, add milk, and stir. Knead lightly and roll 1/8 inch thick.

Divide dough into 6 parts and place an apple on each piece. Mix together brown sugar, cinnamon, and butter, and fill hollow of apples. Fold dough over apple, pinch together edges, and prick tops with a fork.

Place in a shallow pan and bake at 425 degrees F for 10 minutes. Reduce heat to 350 degrees and bake for about 30 minutes more, or until apples are tender. Serve with cream.

Apple Crisp

 Serves 9.

4 cups cored and sliced unpared apples
1/4 cup water
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup soft butter
1 cup sugar
3/4 cup flour

Place apples in a 10-inch-square pan that has been lightly greased with butter. Sprinkle water, cinnamon, and salt over top. With a pastry blender, cut butter into sugar and flour and spread over apples.

Bake at 350 degrees for 40 minutes.

Apple Raisin Quick Bread
Makes 2 loaves.

3 cups peeled, cored, and chopped apple
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
2/3 cup raisins
1/2 cup chopped walnuts
1-1/2 teaspoons salt
2 cups sugar
1-1/4 cups vegetable oil
4 eggs
1 tablespoon plus 1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Combine the apple, flour, baking soda, baking powder, raisins, nuts, salt, sugar, oil, eggs, vanilla, and cinnamon in a large bowl and beat on low speed for 1 minute. Increase the speed to medium and beat for 1 more minute, scraping the bowl constantly.

Pour into two greased 9×5-inch bread pans and bake in a preheated 325 degree oven for 1 hour. Cool for 10 minutes, remove from pans, then cool completely before slicing.

Old Family Doughnuts

1 quart flour
1 teaspoon soda
1 teaspoon cream of tartar
1 heaping teaspoon salt
1 heaping teaspoon ground nutmeg
1 cup sugar
butter the size of a walnut
2 eggs
2 cups (approx.) sour milk

Cream the sugar and the butter. Add the eggs, not beaten. Stir together and add sour milk. Sift together the dry ingredients and add the liquid mixture. Stir up well. If too thin to roll, add flour to handle. Roll, and fry in deep fat. Dip the doughnuts quickly in hot water immediately after cooking to remove the fat.

Dip some in sugar, some in cinnamon and sugar, leave some plain. Place in the crock while warm, and leave top ajar until the doughnuts cool.

***(If you have no sour milk, add another teaspoon cream of tartar to sweet milk, but the doughnuts won’t be as good.)

Baked Brown Bread

Makes 1 loaf.

1 cup raisins
2 cups buttermilk
3/4 cup molasses
1/4 cup melted shortening
1 cup graham flour
1 cup white flour
1 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350 degrees.

Grease a 1-pound-size coffee can. Combine raisins, buttermilk, molasses, and shortening. Sift together dry ingredients and add to raisin and buttermilk mixture. Stir until well blended.

Pour into greased can and bake for 1 hour. Cool 10 minutes, then remove from can to finish cooling.

Quick Brown Bread.
A traditional New England bread that is especially good with chicken, ham, and baked beans. Makes 1 loaf.

2 cups whole wheat flour
1 teaspoon salt
1/2 teaspoon soda
1-1/2 teaspoons baking powder
1 egg
1 cup buttermilk
1/2 cup molasses
1/4 cup shortening

Mix the flour, salt, soda and baking powder thoroughly. Beat the egg and add to it the buttermilk, molasses and shortening. Add the liquid to the dry ingredients and stir only enough to barely mix.

Bake in a well-greased loaf pan at 350 degrees F for 30 minutes. Cut in slices and serve hot.

Home Biscuits

Makes 12 large biscuits

2-1/4 cups all-purpose flour
1 tablespoon sugar (optional)
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/3 cup butter
1 beaten egg
2/3 cup milk
 Heat the oven to 425 degrees F.

Thoroughly combine the dry ingredients.
Cut in the butter until it resembles small peas.
Beat the egg with the milk and stir it in just until all the flour is just wet.

Turn the dough onto a floured board and knead 2 or 3 times, then roll out 1/2 to 3/4 inch thick and cut with a sharp cutter. Re-roll scraps or just bake as is (scraps will be lighter textured than re-rolled biscuits).

Place biscuits, well separated, on an ungreased baking sheet and bake until risen and nicely browned, about 15 to 20 minutes.

Banana Chocolate Chip Nut Bread
1 loaf

1-1/2 cups sugar
1/2 cup butter
2 large eggs, lightly beaten
2-1/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups mashed banana
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup chopped walnuts
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F.

 Spray a large loaf pan with nonstick cooking spray.

 Beat sugar and butter at medium speed with an electric mixer until well blended. Add eggs one at a time, beating well.

Combine flour and next three ingredients in a separate bowl. Add to butter mixture, beating well. Combine banana and next four ingredients. Add to flour mixture, beating well. Pour batter into loaf pan and smooth out top.

Bake 1 hour and 15 minutes or until tester comes out clean.

Blueberry Muffins
Makes 1 dozen.

1-3/4 cups sifted flour
4 tablespoons sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg, well beaten
3/4 to 1 cup milk
1/3 cup oil
1 cup fresh blueberries

Sift together flour, 2 tablespoons sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil, and pour into well in the dry ingredients, stirring quickly just to moisten. Do not stir too much!

Toss blueberries with remaining 2 tablespoons sugar and gently stir into batter. Fill greased muffin tins two-thirds full. Sprinkle tops with sugar. Bake for 20 to 25 minutes at 400 degrees F.

Banana Cake
Serves 12 to 14

1/2 cup butter (or margarine)
1-1/2 cups sugar
2 eggs, slightly beaten
1 cup mashed banana
1 teaspoon vanilla or lemon extract, or both
2 cups pastry or cake flour
1/2 teaspoon baking soda (1 teaspoon if using sour milk)
1/4 teaspoon salt
1/2 cup milk, sweet or sour
Preheat oven to 350 degrees.

Cream butter, then gradually add sugar. Add eggs and beat thoroughly. Add mashed banana and flavoring.

Sift dry ingredients together in a separate bowl and add to banana mixture alternately with milk.

Pour into loaf pan and bake for 50 to 60 minutes, testing for doneness.

Molasses Biscuits

Makes 9 biscuits

2-1/2 cups flour
2 tablespoons sugar
3/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup margarine, softened
1/2 cup molasses
1/2 cup plain yogurt
Preheat oven to 375 degrees F.

Mix the dry ingredients together. Cut in the margarine, then add the molasses and yogurt and stir until mixed.

The dough will be soft. Pat the dough out to about 1/2-inch thickness on a piece of floured wax paper. Cut with a biscuit cutter and place on a greased baking sheet. Bake 15 to 20 minutes. Serve warm with blackberry jam.

Blueberry Pound Cake

cooking spray
2 cups fresh blueberries (or thawed frozen blueberries)
2 tablespoons cinnamon
5 tablespoons sugar
2-1/4 cups sugar
1 cup vegetable oil
4 eggs
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
2-1/2 teaspoons vanilla
1/3 cup orange juice
1 cup confectioners’ sugar
2 tablespoons sweet butter, very soft

Grease bundt pan with cooking spray. Mix first three ingredients and set aside. Mix together additional sugar, vegetable oil, and eggs. Add flour and baking powder to mixture. Add salt, vanilla, and orange juice in batter and beat well.

Spread 1/3 of batter into the bottom of the pan. Top with 1/2 of blueberry mixture, forming a ring around the center of the pan. Repeat, ending with the batter.

Bake at 350 degrees or until a toothpick inserted in the center comes out clean, about 1 hour. Cool slightly.

Remove cake from pan. Mix confectioners’ sugar and butter to make icing and drizzle on cake.

Blueberry Bread

1/2 cup butter, at room temperature
3 eggs
1-1/2 cups sugar
3 cups all-purpose flour, sifted
1 cup sour cream
4 teaspoons baking powder
1 teaspoon salt
2 cups fresh blueberries
Preheat oven to 450 degrees F.

Combine all ingredients except the berries and mix well. Fold in berries. Pour into a greased and floured tube/bundt pan. Sprinkle a layer of sugar on top. Bake at 450 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake for another 40 to 50 minutes

Coffee Cake with Chocolate Cherry Crumble Topping
Makes 8 to 10 servings

Crumb Topping
4 tablespoons butter
1/2 cup light-brown sugar
4 tablespoons cocoa
Pinch of salt
Preheat oven to 350 degrees F.

Grease bottom and sides of a 9-inch springform pan with butter or shortening. Line bottom with parchment or wax paper. Butter paper and dust pan with flour; shake off excess. Make the crumb: Using your fingers or two forks, combine butter, brown sugar, cocoa, and salt in a small bowl. Set aside.

Cake
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup light-brown sugar
2 eggs plus 1 egg yolk
1 cup sour cream
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 cup dried tart cherries, roughly chopped
1/3 cup sliced almonds

Sift together flour, baking powder, and salt. In the bowl of an electric mixer, combine oil, sugar, and brown sugar on low. Beat in eggs and yolk, one at a time. Add half the flour mixture to the egg mixture and beat on low until combined. In a small bowl, combine sour cream (or yogurt) and almond and vanilla extracts; mix in sour-cream mixture, then add remaining flour mixture, beating until just combined.

Spread half of the batter (it will be very thick) over bottom of pan. Cover with half of the crumb mixture and all of the cherries. Carefully spread remaining batter, then cover with remaining crumb and top with almonds.

Bake 50 minutes or until a toothpick inserted in the center comes out clean. Serve while still slightly warm.

Cake may be made one day ahead. If so, cool thoroughly, wrap in plastic, and store at room temperature.

Coffee Spice Cake
 Serves 8 to 10

2 cups packed dark brown sugar
2 cups flour
1/2 cup butter, at room temperature
2 tablespoons freeze-dried coffee granules
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 cup sour cream
1 egg
1/2 cup chopped walnuts or pecans
Preheat oven to 350 degrees F.

Butter and flour 9-inch round baking pan. Place sugar, flour, butter, coffee granules, salt, cinnamon, and nutmeg in a food processor. Pulse on and off until crumbly and completely blended. Do not overprocess.

Spoon half crumb mixture into prepared baking pan. Stir baking soda into sour cream and add to remaining crumbs. Add egg and pulse food processor on and off to blend. Pour batter over crumbs in baking pan.

Sprinkle nuts over batter. Bake for 40 to 45 minutes.

Orange Cranberry Nut Muffins
Yield: 18 to 24 muffins

3-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
8 ounces softened cream cheese
5 tablespoons softened butter
1-3/4 cups sugar plus additional sugar for sprinkling on top
3 eggs
1 teaspoon vanilla
2 tablespoons orange extract
1 cup milk
1/2 cup chopped walnuts
1/2 cup Craisins (dried cranberries)
Heat the oven to 350 degrees F.

Grease muffin tins or line them with paper baking cups. In a medium bowl combine the flour, baking powder, baking soda, and cinnamon. Stir with a whisk until blended, then set aside.

In a large mixing bowl combine the cream cheese and butter and mix until smooth. While mixing, add the sugar and beat well. Scrape the bowl and mix again, making sure all the sugar is blended in. With the mixer running, add the eggs one at a time, then add the vanilla and orange extract.

Using a wooden spoon, alternately add in the milk and flour mixture, stirring by hand just enough to combine the ingredients. Stir in the walnuts and Craisins. (Do not overmix or the muffins will be tough.)

 Scoop the batter into the muffin tins, filling each cup about three-quarters full. Sprinkle the tops with additional sugar. Bake for about 20 minutes, until the tops spring back when touched.

Funnel Cakes

Makes 2 dozen

1 egg, well beaten
2/3 cup milk
1-1/4 cups flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
a funnel having a 3/8 to 1/2-inch hole
deep fat at 375 degrees F

Beat the milk with the egg. Blend the dry ingredients and gradually add the milk mixture, beating constantly until the batter is smooth. Place your finger over the opening of the funnel and fill it with batter.

Holding the funnel as close to the surface of the fat as possible; remove your finger and drop the batter into the fat swirling it in circles from the center out to form a spiral cake about 3 inches in diameter. Immediately replace your finger on the funnel hole and form other cakes, as many as will float uncrowded.

Fry until the cakes are puffy and golden brown, turning once. Remove with a slotted spoon to paper toweling to drain. Sift confectioners’ sugar lightly over the cakes or serve them with molasses or maple syrup. The batter forms rings around rings and the cakes may be made up to 6 inches across if you wish.

Lemon Bread

Makes 2 loaves.

1/2 cup brown sugar
1/2 cup lemon juice
1 cup oil
Remainder of 1-pound box brown sugar
4 eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
3 cups sifted whole wheat flour
Grated rind of 3 lemons
1 cup finely chopped pecans

Mix first 2 ingredients together, and set aside. Grease and line 2 loaf pans 8-1/2×4-1/2-inch with waxed paper.

In large bowl, mix oil and remaining brown sugar. Beat in eggs, one at a time. Mix salt and soda with buttermilk. Add flour and buttermilk mixture alternately to egg mixture, starting and ending with flour. Beat well. Add lemon rind and pecans.

Pour into prepared pans and bake at 350 degrees F for about 50 minutes. Remove bread from pans to waxed paper or foil on a cookie sheet. Prick holes in top of bread with a toothpick. Bring lemon-sugar mixture to a boil and spoon over top of hot bread to cover completely. Glaze will run down the sides. Cool thoroughly.

Fresh Apple Cake

1-1/4 cups cooking oil
2 cups sugar
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cinnamon
1 cup chopped pecans
3 medium apples, peeled and diced
Preheat oven to 325 degrees F.

Combine cooking oil, sugar, and eggs. Beat at medium speed for 3 minutes. Add vanilla. Combine dry ingredients (flour, baking soda, salt, cinnamon) and add to above mixture. Batter will be very thick. Fold in chopped pecans and apples.

Bake in greased and floured tube or Bundt pan at 325 degrees F for 1 hour and 20 minutes or until cake is done.

Pineapple Bread

Makes 1 loaf

2 cups flour
1 cup oats
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup orange juice (you can mix with the drained pineapple juice to make 3/4 cup)
1/3 cup vegetable oil
1/2 cup plus 2 tablespoons shredded coconut
1 tablespoon grated orange peel
1 eight-ounce can crushed pineapple, drained
1/2 cup slivered almonds
Preheat oven to 350 degrees F.

Grease and flour the bottom only of a 9x5x3-inch loaf pan. Combine the flour, oats, sugar, baking powder, soda, and salt in a large bowl and mix well.

In a small bowl beat the eggs, orange juice, oil, 1/2 cup of the coconut, and orange peel.

Add to the dry ingredients, stirring until just moist– do not overmix. Gently stir in the pineapple and almonds.

Pour the batter into the pan and sprinkle it with the remaining 2 tablespoons coconut. Bake approximately 50 to 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Cool 10 minutes, loosen sides, and remove the loaf from the pan. Cool completely before serving.

15 Min. Biscuits
 
Makes12 biscuits

4 to 5 cups self rising flour
3 cups milk
1/4 cup canola oil
Preheat oven to 350 degrees.

In a medium size mixing bowl put in self rising flour (4 to 5 cups, or until bowl is about half full). Pour in 2 cups milk. Stir until combined. Add remaining cup of milk and the canola oil. Stir until you get a smooth dough.

Divide dough into 12 equal parts and place on baking sheet. Bake for 12 to 15 minutes.

Tomato Herb Bread

2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup quick-cooking oats
6 tablespoons freshly grated Parmesan cheese
2 large eggs
1 cup milk
1/4 cup butter, melted
3 tomatoes, peeled, seeded, and chopped (about 1/2 pound)
1 tablespoon fresh basil
1 tablespoon fresh oregano
Preheat the oven to 375 degrees.

Generously grease a 9×5-inch loaf pan. Combine the flour, baking powder, salt, sugar, oats, and 4 tablespoons of the cheese in a large mixing bowl. Whisk to blend thoroughly.

In a separate bowl, beat together the eggs, milk, and melted butter. Stir in the tomatoes, basil, and oregano. Combine with the dry ingredients.

Pour into the prepared pan. Sprinkle the surface with the remaining 2 tablespoons Parmesan cheese.

Bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clearn. Cool on a rack for 10 minutes, then turn out. Serve while warm in thick slices, cut into quarters.

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