Whole Wheat Honey Banana Muffins

From:  this recipe site

1&3/4c. whole wheat flour

1t. baking soda

1/2t. salt

1T. wheat germ (optional)

1/3c. cooking oil

1/2c. honey

2 eggs

1c. mashed bananas

1/4c. hot water

1/2t. cinnamon (optional)

Mix the eggs, oil, and honey together in a large mixing bowl.  Add salt, baking soda, wheat germ, cinnamon, and bananas.  Mix well.  Stir in flour and water.  Spoon into muffin tins, about 2/3 full.  Bake at 325℉ for 15-20 min. or until toothpick inserted into the center comes out clean.  Makes about 12 muffins.

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Buttermilk Old-Fashioned Pancakes

2c. buttermilk
1c. flour
1/2t. baking soda
1/2t. salt
1t. baking powder

Mix baking soda, salt, baking powder, and milk together in a mixing bowl.  Stir in flour to thicken to desired consistency.  Cook on slightly oiled hot griddle (medium heat)--lightly brown on each side.

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Tea Scones (baked)

From:  Epicurious website

2c. flour

1/4c. sugar

1T. baking powder

1/4t. salt

6T. (3/4 stick) butter, cut into pieces

1 egg

7T. cold milk

Combine flour, sugar, baking powder, and salt in large bowl.  Add butter and rub with fingertips until mixture resembles coarse meal.  Beat egg and milk in a small bowl.  Pour egg mixture over dry ingredients, tossing with fork until moist and adding another 1T. milk if dry.  Gather dough into ball.  Turn out on lightly floured surface.  Shape dough into 8-in. round about 3/4-in. thick.   Transfer round to lightly floured baking sheet.  Using a sharp knife, cut round into 8 equal wedges--don't separate wedges.  Bake at 400℉ about 20 min. or until toothpick inserted into the center comes out clean and top is golden brown.  Recut scones.  Serve warm or at room temperature--great served with jelly or fruit.

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Pumpkin Chocolate Chip Muffins

From:  This website

3/4c. sugar

1/4c. cooking oil

2 eggs

3/4c. canned pumpkin

1/4c. water

1&1/2c. flour

3/4t. baking powder

1/2t. baking soda

1/4t. cloves

1/2t. cinnamon

1/4t. salt

1/4t. nutmeg

1/2c. chocolate chips

In a mixing bowl, combine eggs, sugar, and oil.  Stir in pumpkin and water.  Mix in baking powder, baking soda, cloves, cinnamon, salt, and nutmeg.  Stir in flour and chocolate chips.  Grease and flour muffin tins or use paper baking cups.  Fill muffin cups to 2/3 full and bake at 400℉ for 20-25 min. or until toothpick inserted into the center comes out clean.  Makes 12 small muffins.

*For other excellent pumpkin muffin recipes, explore the website above or go to allrecipes.com and type pumpkin muffins into the search box.

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Buttermilk-Strawberry Scones (baked)

From:  Better'n Eggs (Real Egg Product)

2c. flour

1/4c. sugar

1&1/2t. baking powder

1/2t. baking soda

1/4t. salt

1/4c. margarine

1/2c. non-fat buttermilk

1/4c. Better'n Eggs or 1 egg

3/4c. strawberry preserves

1/4c. chopped nuts (optional)

Sift together dry ingredients in a bowl (flour, sugar, baking powder, baking soda, and salt).  Cut in margarine with a pastry cutter or fork until mixture resembles coarse meal.  Add buttermilk and Better'n Eggs and mix until ingredients are moistened.  Turn dough out onto lightly floured surface.  Knead 4-5 times with floured hands.  Pat dough into a 1/2-inch thick circle.  Cut 2-in. circles from dough with a biscuit cutter or water glass.  Place circles on a baking sheet that has been sprayed with non-stick cooking spray.  Place 1T. of strawberry preserves on top of each and sprinkle with nuts.  Bake at 400℉ for 12 min. or until golden.  Yield:  1 dozen.

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Apple, Banana, or Pumpkin Oat Bran Muffins

From:  Better'n Eggs (Real Egg Product)

1&3/4c. oat bran

1/2c. flour

1/4c. brown sugar

1T. baking powder

1t. cinnamon

1c. milk

1/2 carton (4 oz. or 1/2c.) Better'n Eggs or 2 eggs

1/4c. honey

3T. corn oil

1/4c. chopped nuts (optional)

1/2c. raisins (optional)

3/4c. chopped apples OR 2 mashed bananas OR 1/2c. pureed pumpkin

Combine dry ingredients (oat bran, flour, sugar, baking powder, and cinnamon) in a large bowl and stir in milk, better'n eggs, honey, and oil.  Mix until just moistened.  Stir in nuts, raisins, and apples (or bananas or pumpkin).  Fill greased muffin tins (or use muffin papers) to about 3/4 full.  Sprinkle with cinnamon sugar, if desired.  Bake at 425℉ for 15-17 min. or until toothpick inserted into the center comes out clean.  Yields 1 dozen.

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Oatmeal Pancakes

1&1/8c. milk
1c. oatmeal
2T. cooking oil
2 eggs
1/2c. whole wheat flour
1T. honey or brown sugar
1t. baking powder

Combine milk and oatmeal in a mixing bowl and let stand at least 5 min.  Add oil and eggs to mixture; beat well.  Stir in flour, honey, and baking powder.  Stir until dry ingredients are moistened. Bake on hot (medium heat), greased griddle using 1/4c. batter for each cake.  When golden brown and bubbles form on top, turn over on griddle and bake until golden brown.  Makes 10-12 pancakes.

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Whole Wheat Pancakes (2 versions)

1 egg
1c. buttermilk
2T. cooking oil
1c. whole wheat flour
1T. honey
1t. baking powder
1/2t. baking soda
1/2t. salt
1/2c. applesauce

Mix dry ingredients together in a mixing bowl; then add buttermilk, oil, honey, applesauce, and egg.  Stir well.  Bake on heated griddle (medium heat) until lightly brown and bubbles form on top, then turn and cook until lightly brown on both sides.  Makes about ten 6-inch pancakes.

OR

1&1/4c. whole wheat flour
3t. baking powder
3t. brown sugar
3/4t. salt
2-3 egg yolks
1&1/4c. milk
3T. cooking oil or melted shortening
2-3 stiffly beaten egg whites

Mix dry ingredients together in a mixing bowl; then stir in egg yolks, milk, and oil.  Gently fold in egg whites.  Bake on griddle (medium heat) until golden brown and bubbles form on top, then turn and cook until golden brown on both sides.

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Sweet Potato Muffins

1&3/4c. flour
1/4c. sugar
1T. baking powder
1T. brown sugar
1t. salt
1/2c. chopped nuts (optional)
1&1/4c. cooked, mashed sweet potatoes
3/4c. milk
1/4c. butter or margarine
2 eggs
1/2c. sugar
1/2t. cinnamon

Combine flour, 1/4c. sugar, baking powder, brown sugar, salt, and nuts in a large bowl, stirring well.  Make a well in the center of the mixture.  Combine sweet potatoes, milk, butter, and eggs in a separate bowl; stirring well.  Add wet ingredients to dry ingredients, mixing just until moistened.  Spoon batter into greased muffin pans, filling 2/3 full.  Combine 1/2c. sugar and cinnamon together; sprinkle over each muffin.  Bake at 425℉ for 20-25 min. or until toothpick inserted into the center comes out clean.  Yields about 1&1/3 dozen.  

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Orange Juice Muffins with Honey Spread

2c. biscuit or baking mix (i.e. bisquick, jiffy, etc.)
2T. sugar
1 egg
1t. grated orange peel
2/3c. orange juice
2T. sugar
1/4t. cinnamon
1/8t. nutmeg
honey spread (recipe below)

Combine egg, 2T. sugar, orange peel, and orange juice in a large mixing bowl.  Stir in the biscuit mix until all ingredients are moistened.  Spoon into greased muffin pans, filling 2/3 full.  Combine remaining 2T. sugar, cinnamon, and nutmeg in a small bowl; sprinkle over muffin batter.  Bake at 400℉ for 15 min. or until golden brown.  Serve hot with honey spread.  Makes 1 dozen.

Honey Spread:

1/4c. softened butter or margarine
1/4c. honey

Combine the 2 ingredients and mix well.  Makes 1/3c.

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Thanksgiving Cranberry Bread

1/4c. butter or margarine
1c. honey
2 eggs
1c. orange juice
2c. wheat flour
1/2c. instant dry milk
1t. baking powder
1t. baking soda
1/2t. salt
1c. chopped nuts (optional)
2c. whole cranberries

Cream butter, honey, and eggs together in a large mixing bowl.  Mix in orange juice.  Add dry milk, baking powder, baking soda, and salt.  Mix well.  Stir in flour and nuts.  Fold in cranberries.  Pour batter into greased loaf pan and bake at 325℉ for 1 hour.

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Pumpkin Bread (2 versions--one with nuts)

1c. sugar

1/2c. cooking oil

1 & 1/2 eggs (1 whole egg + egg whites of another egg)

1c. canned pumpkin

1&1/2c. flour

1/4t. salt

1/2t. baking soda

1/4t. baking powder

1/2t. cloves

1/2t. cinnamon

1/2t. nutmeg

Heat oven to 350℉.  Grease and flour 9x5x3 inch loaf pan.  In a bowl, with electric mixer at medium speed, beat sugar with oil until blended.  Add eggs and beat well.  Beat in pumpkin.  Add salt, baking soda, baking powder, cloves, cinnamon, and nutmeg and mix at low speed.  Slowly add flour and mix in at low speed until all the flour is in and the batter is mixed well.  Pour batter in pan.  Bake 1 hour or until toothpick poked in the center comes out clean.  Cool 10 minutes: remove from pan and finish cooling.

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Pumpkin Nut Bread



2c. flour
2t. baking powder
1/2t. baking soda
1t. salt
1t. cinnamon
1/2t. nutmeg
1c. canned pumpkin
1c. sugar
1/2c. milk
2 eggs
1/4c. butter
1c. chopped nuts (optional)

Combine pumpkin, sugar, milk, and eggs in a large mixing bowl.  Add baking powder, baking soda, salt, cinnamon, nutmeg, and butter.  Mix well.  Stir in flour and nuts.  Mix until well blended.  Spread in a well-greased bread loaf pan.   Bake at 350℉ for 45-55 min. or until toothpick inserted into the center comes out clean.

Waffles

3c. flour
5t. baking powder
1t. salt
2T. sugar
4 eggs
2&1/2c. milk
1&1/2t. vanilla
2/3c. melted shortening or butter


Sift together flour, baking powder, salt, and sugar.  In a small bowl, beat eggs well.  Add milk and vanilla.  Stir well.  Then add mixture to dry ingredients.  Blend well.  Add cooled melted shortening.  Mix only until blended.  Follow instructions on waffle iron to cook the waffles.

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White or Wheat Bread

*This recipe is for Bosch machines.  If using a KitchenAid mixer, the recipe needs modifications.  See below the recipe for the modifications.

6c. hot water (not boiling)
6c. flour
1/2c. gluten or 1-2c. white flour (only if making whole wheat bread) 
2/3c. cooking oil
2/3c. honey
2T. fast instant yeast
2T. salt
2T. lecithin (optional)
6-10c. additional flour 
1/2-1c. barley flour in place of an equal amount of wheat flour (optional, makes bread moister)-KitchenAid machines.  For Bosch machines, use at least 1c. barley flour

Turn oven on warm and spray the bread pans and the counter with nonstick cooking spray.  Put the 6c. hot water and the 6c. flour in the mixing bowl and begin to mix with dough hooks.  Add the gluten or 1-2c. white flour (if making whole wheat bread), the oil and the honey.  Then add the yeast and wait 15 seconds before adding the salt.  Then add the lecithin.  Add the remaining flour until the dough start pulling away from the sides of the bowl.  The dough should be sticky to touch and taffy-like but should spring back if touched with a greased finger.  When it reaches this stage, knead the dough 6-8 min. in the machine.  Divide the dough into four loaves and  put them in the pans.  Turn the oven off and put the pans in the oven for 25 min. or until the bread doubles in size.  Turn the oven on again at 350℉ and cook for 1/2 hour.  Begin timing as soon as the oven is turned on, not after the oven has heated up.  Makes 4 loaves.

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**If using a KitchenAid mixer, the recipe must be cut in half except for the yeast.  Also, start with 6&1/2c. flour in the bowl with the 3c. water.  After the rest of the ingredients have been added, add the remaining 1/2-3/4c. flour until the dough is the correct consistency.

Fluffy Rolls

1c. shortening
3/4c. sugar
1c. hot water
2 eggs
2T. dry yeast
2c. lukewarm water
7&1/2-8c. flour
1t. salt

Melt the shortening (DO NOT BOIL).  Add sugar and cool to lukewarm.  Dissolve yeast in lukewarm water.  Stir in to sugar/shortening mix.  Add eggs and hot water.  Stir well.  Sift flour and salt, then add, blending until dough becomes sticky.  Gradually add remaining flour just to take stickiness out.  Knead lightly and place dough in a warm place to rise for about 2 hours.  Punch down and shape into rolls.  Place rolls on greased baking sheet and let rise 1&1/2 hours.  Bake at 400℉ for 10-12 min. or until golden brown.  Makes 5 dozen rolls.

* To shape crescents, divide the dough into two balls.  Shape and cut like a large round pizza.  Roll triangles from the wide end to the pointed end.  Place on cooking sheet with pointed end tucked under.

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Zucchini Bread

3 eggs
1c.  cooking oil
2c.  grated zucchini
1/2c.  chopped nuts (optional)
3c.  flour
1&1/2c.  sugar
1/2t.  salt
1t.  cinnamon
1t.  baking soda
1/4t.  baking powder
3t.  vanilla

Combine eggs, oil, and sugar in a large mixing bowl.  Mix in the zucchini. Add the salt, cinnamon, baking soda, baking powder, and vanilla.  Mix well.  Stir in the nuts and flour.  Pour batter into greased and floured bread pans.  Bake at 350℉ for 1 hour or until toothpick inserted into the center comes out clean.

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Pinwheel Rolls

1/2c. milk, scalded & cooled
1/4c. sugar
1 pkg. yeast
1t. salt
2 eggs
1/4c. lukewarm water
5c. flour

Combine yeast and water in a small bowl and add sugar.  Let stand 5-10 min.  Mix in yeast to milk, well-beaten eggs, and salt.  Stir in the flour (will be sticky).  Place in covered greased bowl overnight.  Divide dough in half.  Roll out onto a well-floured board very thin.  Spread with butter, then roll up jelly roll style.  Cut in 1-1&1/2 inch pieces and place in buttered muffin tins.  Let rise 4-5 hours.  Bake at 425℉ for 5 min. or until lightly browned.

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Chocolate Chip Muffins

A Bisquick Baking Mix recipe

1 egg

1/3c. sugar

2/3c. milk

2T. vegetable oil

2c. baking mix (i.e. Bisquick, Jiffy, etc.)

3/4c. chocolate chips

Cream together the egg and sugar in a mixing bowl.  Mix in the milk and vegetable oil.  Stir in the baking mix and chocolate chips.  Line 12 muffin cups with paper baking cups and spray with a nonstick spray.  Pour batter into baking cups--about 2/3 full.  Bake at 400℉ for 15-18 min. or until golden brown.  Makes 12 muffins.  High altitude:  bake at 425℉.

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Cinnamon Rolls

2T. dry yeast
1T. sugar
1c. lukewarm water
1c. milk, scalded & cooled
7c. flour
6T. butter
1/2c. sugar
1t. salt
3 eggs, well beaten
extra butter
cinnamon
brown sugar

Dissolve yeast and 1T. sugar in the lukewarm water.  Add milk and 3c. flour.  Mix until smooth.  Cream the 6T. butter and 1/2c.  sugar together--add to yeast mixture.  Stir in eggs, salt, and remaining flour to make a soft dough.  Turn out onto a floured board and knead.  Cover and let rise in a warm place 2 hours.  Roll dough out until 1/2-inch. thick.  Spread with butter, cinnamon, and brown sugar.  If desired, may spread some raisins, chopped nuts, and/or chocolate chips over the brown sugar.  Roll dough up into a long roll.  Cut crosswise 1/2-1 inch thick using sewing thread.   Place rolls onto a greased baking sheet leaving room for them to rise and spread.  Cover and let rise about 1 hour.  Bake at 350℉ for about 1 hour.

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Baking Powder Biscuits & Variations (coffee cake, short cake, pie crust, etc.)

Traditional Biscuits:

2c. flour
4t. baking powder
 1/2t. salt
 4T. shortening
3/4-1c. milk

Combine flour, baking powder, and salt in a mixing bowl.  Cut in shortening until the consistency of very coarse corn meal.  Make a well in the center of the dough and add 3/4c. milk.  Stir lightly & quickly to make a soft but not sticky dough.  If needed, cautiously add more milk.  Turn onto lightly floured board and knead slightly.  Roll out dough to 1/2-inch thickness.  Cut with a round cookie cutter.  Place on an ungreased baking pan.  Bake at 425℉ for 12-15 min.

Variations:

Ingredients	Drop Biscuits	Coffee Cake	Short Cake	Meat Pie Crust
Flour	2-2&1/4c.	2&3/4c.	2&1/2c.	2&3/4c.
Salt	2/3t.	1t.	1t.	1t.
Baking Powder	3t.	6t.	4&1/2t.	6t.
Sugar	0-1T.	2T.	0-6T.	--
Liquid	1c.	1c.	1c.	1c.
Shortening	3-6T.	6T.	1/3-1/2c.	6T.
Egg	--	1	0-1	--

1.  Cheese Biscuit:  Sprinkle cheese on uncooked biscuit or add 1/2c. grated cheese to biscuit dough, or prepare dough as for cinnamon rolls--rolling out the dough to 1/2-inch thickness and spread with butter and grated cheese and cut like cinnamon rolls using thread.

2.  Cinnamon Rolls:  Use rich biscuit dough and roll to 1/2-inch thickness.  Spread with butter, cinnamon, and brown sugar.  If desired, may add raisins, nuts, and/or chocolate chips at this point.  Roll the dough into a long roll and cut crosswise 1/2-1 inch thick using thread.

3.  Coffee Cake:  Spread into a greased baking pan.  Spread top with butter and a mixture of sugar (6T.) and cinnamon (or cinnamon sugar) before baking.

4.  Drop Biscuits:  Drop from a spoon onto a greased baking pan and bake as baking powder biscuits.

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