Breads & Muffins...and such...

[Karenluvs6]

Pumpkin Cheese Bread...


Ingredients

2 1/2 cups sugar
1 8 oz. pkg. Cream Cheese
1/2 cup margarine or butter
4 eggs
1 16 oz. can pumpkin
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. ground cloves
1 cup chopped nuts of choice



Preparation

Combine sugar, softened cream cheese, and margarine or butter, mixing until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in pumpkin.
Add combined dry ingredients, mixing just until moistened. Fold in nuts.
Pour into two greased and floured 9 x 5 inch loaf pans.
Bake at 350, 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Makes 2 loaves.

[Karenluvs6]

2 cups of Bisquick
2/3 cup of milk
1/2 cup of shredded cheddar
2 Tablespoons of melted butter
1/8 teaspoon of garlic powder

Heat oven to 450*
Mix first three ingredients to form soft dough.
Drop by 9 spoonfuls onto ungreased cookie sheet.
Bake 8-10 minutes.
Mix garlic powder and melted butter;
brush over warm biscuits.

Quick & Simple!

[kezzer]

This is my very favorite!


2 cups all purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 (1/2 stick) margerine or butter, softened
1 tablespoon grated orange peel
3/4 cup orange juice
1 egg
1 cup cranberries, chopped
1/2 cup chopped nuts (optional)


Heat oven to 350º. Grease bottom only of loaf pan. Mix flour, sugar, baking powder, salt, and baking soda in large bowl. Stir in margerine until mixture is crumbly.Stir in orange peel, orange juice and egg just until all flour is moistened.Stir in cranberries and nuts. Pour into pan. BAke 55 to 60 minutes or until toothpick inserted in center comes out clean. Loossen sides of loaf from pan:remove from pan. Cool bread completely before slicing.

[Karenluvs6]

Sounds great Kezzer... can't wait to try it!

[Karenluvs6]

Cinnamon Raisin Bread Pudding


Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 35 mins


Ingredients
3 large eggs
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 1/2 cups milk or half-and-half
1/2 cup SUN-MAID® Raisins
2 tablespoons butter or margarine (optional), melted
6 Slices of SUN-MAID® Cinnamon Swirl Raisin Bread
1/2 cup Smucker's® Caramel Ice Cream Topping


Directions
HEAT oven to 350°F.

CUT cinnamon swirl raisin bread into cubes.

COMBINE eggs, sugar, vanilla, salt and nutmeg. Add milk, raisins and butter (if using); mix well. Stir in bread cubes. Let stand 5 minutes or refrigerate overnight.

SPOON mixture into 8 greased small (6 ounce) custard cups or ramekins. Place cups in a shallow baking pan; add hot tap water to baking pan until halfway up sides of custard cups.

BAKE for about 35 minutes or until puffed and golden brown.

SERVE warm or at room temperature drizzled with caramel topping.


Servings: 8

[Karenluvs6]

Cinnamon Raisin Bread Pudding



Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 35 mins



Ingredients
3 large eggs
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 1/2 cups milk or half-and-half
1/2 cup SUN-MAID® Raisins
2 tablespoons butter or margarine (optional), melted
6 Slices of SUN-MAID® Cinnamon Swirl Raisin Bread
1/2 cup caramel ice cream topping



Directions
HEAT oven to 350°F.

CUT cinnamon swirl raisin bread into cubes.

COMBINE eggs, sugar, vanilla, salt and nutmeg. Add milk, raisins and butter (if using); mix well. Stir in bread cubes. Let stand 5 minutes or refrigerate overnight.

SPOON mixture into 8 greased small (6 ounce) custard cups or ramekins. Place cups in a shallow baking pan; add hot tap water to baking pan until halfway up sides of custard cups.

BAKE for about 35 minutes or until puffed and golden brown.

SERVE warm or at room temperature drizzled with caramel topping.


Servings: 8

[Karenluvs6]

Old-Fashioned Nut Loaf Bread


Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 1 hr, 5 mins




Ingredients
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 large egg white
1 1/2 cups LIBBY'S® 100% Pure Pumpkin
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 tablespoon vegetable oil
1/4 cup chopped nuts



Directions
PREHEAT oven to 350°F. Grease 9x5-inch loaf pan.

COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend egg, egg white, pumpkin, granulated sugar, brown sugar, evaporated milk and vegetable oil in large mixing bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.


Servings: 12

[Karenluvs6]

Libby's Pumpkin Cranberry Bread



Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 55 mins

Ingredients
2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 cups granulated sugar
1 3/4 cups LIBBY'S® 100% Pure Pumpkin
1/2 cup vegetable oil
1 cup fresh frozen or sweetened dried cranberries



Directions
PREHEAT oven to 350°F. Grease and flour two 9x5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 to 10 minutes; remove to wire racks to cool completely.


Yields: 2 loaves

[Karenluvs6]

Carrot Raisin Muffins


Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 16 mins


Ingredients
1 1/2 cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup granulated sugar
1 1/2 cups coarsely shredded carrots
1/2 cup SUN-MAID® Golden Raisins
1/3 cup buttermilk or milk
1/3 cup plus 1 tablespoon butter, melted
2 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla



Directions
HEAT oven to 400°F.

COMBINE flour, cinnamon, baking powder, baking soda and salt.

BEAT together eggs and sugar. Add carrots, raisins, buttermilk and 1/3 cup melted butter; mix well.

ADD flour mixture; stir just until dry ingredients are moistened.

SPOON batter into 12 greased or paper lined muffin cups.

BAKE for 16 to 18 minutes or until golden brown and done.

COMBINE cream cheese and 1 tablespoon melted butter. Stir in powdered sugar, milk and vanilla; drizzle over muffins.


Servings: 12

[Karenluvs6]

Bubble Bread

Estimated Times: Est. preparation time: 2 hrs
Est. cooking time: 40 mins


Ingredients
3 1/2 ounces butterscotch pudding mix
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 cup pecans, chopped
25 ounces frozen bread dough, thawed
1/2 cup LAND O LAKES® Butter, melted



Directions
In a bowl, combine butterscotch pudding mix, brown sugar, cinnamon, and chopped pecans. Blend well and spread half of the mixture in the bottom of a fluted cake pan.

Separate and form thawed bread dough into 1-1/2-inch diameter balls. Layer in the cake pan, sprinkling with the remaining pudding mixture.

Drizzle melted butter over the rolls, cover, and let rise. Bake at 350 degrees for 30 to 40 minutes. Invert onto a serving platter while warm.


Servings: 16

[Karenluvs6]

Earth Bread



Estimated Times: Est. preparation time: 30 mins
Est. cooking time: 40 mins



Ingredients
3 eggs
1 cup Mazola® oil
1 teaspoon vanilla
2 cups C&H Pure Cane Granulated Sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
3/4 teaspoon pumpkin pie spice
2 cups whole wheat flour
1 cup flour
1 cup grated zucchini
1/2 cup grated carrots
1/2 cup mashed bananas
1/2 cup chopped nuts



Directions
Preheat oven to 350°F. Grease and flour two 5x9x3-inch loaf pans. Set aside.

Mix eggs, oil, vanilla and sugar in large mixing bowl. Add baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Stir in flours. Mix well. Stir in zucchini, carrots, bananas and nuts. Pour batter into prepared loaf pans. Bake for 35-40 minutes. Makes 2 loaves.


Servings: 12

[Karenluvs6]

Honey Sweet Potato Biscuits



Estimated Times: Est. preparation time: 30 mins
Est. cooking time: 15 mins



Ingredients
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
3/4 cup mashed cooked sweet potato
1/3 cup honey
1/2 cup milk, (optional)



Directions
Combine flour, baking powder and slat in large bowl. Cut in shortening until mixture resembles size of small peas. Add orange and lemon peels, sweet potato and honey; mix well. Add enough milk to make soft, but not sticky, dough. Knead 3 or 4 times on lightly floured surface.

Pat dough to 1-inch thickness and cut into 2 1/4-inch rounds. Place on ungreased baking sheet.

Bake in preheated 400°F oven 15 to 18 minutes or until lightly browned. Serve warm.



Servings: 10

[Karenluvs6]

Marvelous Cheese Muffins



Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 25 mins

Ingredients
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons C&H Pure Cane Granulated Sugar
1 egg
1 cup milk
1/4 cup margarine, melted
1/2 cup cheddar cheese, grated



Directions
In a large bowl, combine flour, baking powder, salt, sugar, and grated cheese ; mix well. Make a well in the center of the mixture.

In anothr bow, combine egg, milk, and melted margarine; add to the flour mixture, stirring just until moistened. Spoon into greased muffin tins, filling two-thirds full. Bake at 400 degrees for 25 minutes.


Servings: 12

[Karenluvs6]

Rhubarb Custard Muffins


Estimated Times: Est. preparation time: 45 mins
Est. cooking time: 22 mins




Ingredients
2 egg yolks
4 teaspoons C&H Pure Cane Granulated Sugar
2 1/2 teaspoons vanilla
1/2 cup hot milk
3/4 cup brown sugar
1/3 cup vegetable oil
1 egg
1 cup buttermilk
1 1/2 cups rhubarb, diced
2 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt



Directions
Preheat oven to 350 degrees.

In a heavy saucepan, whisk yolks and granulated sugar until light. Whisk in hot milk. Cook over medium heat, stirring constantly, until thick, about 6 minutes. Stir in 1/2 teaspoon vanilla. Chill.

Line muffin tin with paper cups. In large bowl, combine brown sugar, oil, egg, buttermilk, and remaining 2 teaspoons vanilla. Beat to blend. Stir in rhubarb. In anther bowl, combine flour, baking powder, soda, and salt. Add to rhubarb mixture and stir just until moistened. Divide batter evenly among muffin cups. Using measuring tablespoon, press in center of each to form a pool. Fill each with scant tablespoon of chilled custard. Bake 20 minutes or until golden brown.


Servings: 12

[Karenluvs6]

Apple Bran Muffins



Estimated Times: Est. preparation time: 12 mins
Est. cooking time: 15 mins



Ingredients
1 cup all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (1 medium) peeled, finely chopped tart apple
3/4 cup water
1/2 cup NESTLÉ® CARNATION® Nonfat Dry Milk
1/4 cup vegetable oil
1 large egg
2 cups bran flake cereal



Directions
PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

COMBINE flour, sugar, baking powder, salt, cinnamon and nutmeg in medium bowl. Mix apple, water, dry milk, vegetable oil and egg in small bowl; add to flour mixture and stir until moistened. Stir in cereal. Spoon into prepared muffin cups, filling 2/3 full.

BAKE for 12 to 15 minutes or until wooden pick inserted in center comes out clean. Remove to wire rack; cool slightly. Serve warm.


Yields: 12 muffins

[Karenluvs6]

Soda Bread


Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 40 mins



Ingredients
2 cups flour
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup SUN-MAID® Golden Raisins
2 teaspoons caraway seed
1 1/2 cups buttermilk



Directions
In a large bowl combine flour, whole wheat flour, baking powder, baking soda, and salt. Stir in golden raisins and caraway seed. Add buttermilk as needed to make a firm dough; not dry. Turn dough onto a floured surface. Knead until smooth, about 3 minutes. Shape into a round loaf. Score the top with a deep cross-hatch pattern. Place on a lightly greased baking sheet. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.


Servings: 12

[Karenluvs6]

Colossal Chocolate Cinnamon Rolls



Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 30 mins


Ingredients
2 loaves (1 lb.) frozen white yeast bread dough, thawed, divided
1/4 cup granulated sugar
1 tablespoon ground cinnamon
2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts, divided
1 cup powdered sugar, sifted
3 tablespoons milk



Directions
GREASE two 9-inch-round baking pans.

ROLL one bread loaf into 16 x 10-inch rectangle on lightly floured surface. Combine sugar and cinnamon in small bowl; sprinkle 2 tablespoons over dough leaving 1/2-inch border around sides. Sprinkle with 1 cup morsels and 1/2 cup nuts.

ROLL up dough starting at short end; seal edges. Cut into 6 slices; place cut side up in prepared baking pan. Repeat with remaining bread loaf, sugar mixture, morsels and nuts; place in second prepared baking pan. Cover; let rise in warm place until dough almost fills pans.

PREHEAT oven to 350° F.

BAKE for 25 to 30 minutes or until deep golden brown. Cool slightly; drizzle with Glaze.

FOR GLAZE:

COMBINE powdered sugar and milk to make a stiff glaze.


Servings: 12

[Karenluvs6]

Jamaican Cherry Ginger Bread


Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 40 mins
Est. proofing time: 2 mins


Ingredients
1 cup 2% milk
3 tablespoons butter
2 1/2 teaspoons active dry yeast
1/4 cup firmly packed brown sugar
1/4 cup lime juice
1 teaspoon salt
3 1/4 cups bread flour, divided
2/3 cup toasted coconut
1/2 cup dried tart cherries
1 tablespoon finely grated lime peel
2 teaspoons minced fresh ginger, or 3/4 teaspoon ground ginger



Directions
Put milk and butter in a medium saucepan; heat until warm (105 to 115°F). Pour milk mixture into a large mixing bowl. Add yeast; stir until dissolved. Add brown sugar, lime juice and salt; mix well. Add 2 cups bread flour. Beat on low speed with an electric mixer until flour is moistened; beat 3 minutes at medium speed. Stir in remaining 1-1/4 cups bread flour, coconut, cherries, lime peel and ginger; mix until dough pulls cleanly away from sides of bowl.
Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed. Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth. Let rise in a warm place (80 to 85°F) about 1 hour, or until double in size.

Punch down dough several times to remove all air bubbles. Let rest 15 minutes. Shape into a loaf. Place in a greased 8-1/2x4-1/2-inch loaf pan. Cover; let rise in a warm place 45 to 60 minutes, or until double in size.

Preheat oven to 350°F. Bake for 40 to 50 minutes, or until golden and loaf sounds hollow when lightly tapped. Remove from pan immediately. Let cool on a wire rack. Serve warm or at room temperature.

Bread Machine Method: Place yeast in appropriate dispenser of bread machine. Add bread flour, ginger, lime peel and salt to the bread machine in the order suggested by manufacturer's manual. Combine milk, brown sugar, lime juice and melted butter; pour over dry ingredients. Set on correct cycle for machine.

Add coconut and cherries at the end of the first kneading or when buzzer sounds. Serve at room temperature.

Photo: Courtesy of Cherry Marketing Institute

Cooking Tips
To toast coconut: Spread coconut in an ungreased pan. Bake in a preheated 350°:F oven 5 to 7 minutes, stirring occasionally, or until golden brown.


Servings: 16