Strawberry Muffins

 Just in time for strawberry season, a yummy muffin recipe.

1/2 C. milk

1/4 C. canola oil

1 egg

1 tsp. vanilla

1 3/4 C. flour

1/2 C. sugar, plus 1 1/2 tsp. for sprinkling 

2 tsp. baking powder

1/2 tsp. salt

1 C. chopped ripe strawberries 

Preheat oven to 375 degrees.  Grease 6 muffin cups or live with paper liners.

Lightly beat together milk, oil, egg, and vanilla in a small bowl.  In a large bowl, mix together flour, 1/2 C. sugar, baking powder, and salt. Add strawberries and toss to coat.  Fold milk mixture into flour mixture until just combined. Fill each muffin cup with a heaping 1/3 cup batter. Sprinkle tops with remaining sugar.

Bake until toothpick inserted into muffin centers comes out clean, about 25 minutes.  Cool 10 minutes in the pan then transfer muffins to a wire rack to cool completely.

Lemon Bread

It’s almost time for Christmas baking.  I love making mini loaves of bread for my co-workers.  I found this recipe in Taste of Home’s Most Requested Recipes.  I am going to skip the glaze.  The mini loaves will be easier to pack without it.

1/2 C. butter, softened—>it’s funny how when I was younger, you didn’t bake much with butter.  Now it’s all 1 use.
1 C. sugar
2 large eggs
2 tbsp. lemon juice
1 tbsp. grated lemon rind
1 1/2 C. all purpose flour
1tsp. baking powder
1/8 tsp. salt
1/2 C. 2% milk

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, lemon juice and rind.  Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.

Pour into greased loaf pan or mini pans.  Bake at 350 degrees for 45 minutes or until a toothpick inserted near the center comes out clean.

Glaze
1/2 C. confectioners sugar
2 tbsp. lemon juice

Combine glaze ingredients. Remove bread fro pan; immediately drizzle with glaze.  Cool on wire rack.  Serve warm.

Cran-Almond Loaf

Each year at Christmas, I bake mini loaves of bread for my co-workers.  I try to alternate flavors.  This will be a new addition that I am sure will be delicious.  I found the recipe in the Taste of Home Christmas 2017 Recipe Book.

2 C. all purpose flour
1 C. sugar
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
2 large eggs
1 C. buttermilk
1/3 C. canola oil
1/4 tsp. almond extract (I could also use a bit of Amaretto)
1 C. dried cranberries, chopped

I am going to try this recipe as is one time.  Afterwards, I may add some orange rind for a flavor pop.

Preheat oven to 350 degrees.  Whisk together the first 6 ingredients.  In another bowl, whisk together eggs, buttermilk, oil and extract.  Add to the flour mixture;stir just until moistened.  Fold in cranberries.

Transfer the batter to a greased 9x5 inch loaf pan.  Bake until a toothpick inserted in the center comes out clean, 60 to 65 minutes.  Cool in pan 10 minutes before removing to a wire rack to cool completely.

Little Amaretto Cake Loaves

I make mini loaves for my co-workers at Christmas time.  This would be a lovely addition to my repertoire.  If you ever want to invest in your baking habit; buy mini loaf pans.  I have several.  Also, I should probably invest in a large bottle of Amaretto...I buy the airplane sized bottles for my baking and the clerks at the liquor store eye me as if I have a drinking problem. ;-)

4 eggs
1 C. sugar
1/2 C. water
1/2 C. Amaretto
1/2 C. canola oil
1/4 C. butter, melted
2 C. all purpose flour
3 tsp. baking powder
1 tsp. salt
3/4 C. sliced almonds

Glaze:
1/2 C. sugar
1/2 C. water
1/4 C. butter, cubed
1/4 C. Amaretto

Preheat oven to 325 degrees.  Grease and flour 4 mini loaf pans.

In a large bowl, beat eggs, sugar, water, Amaretto, oil and melted butter until well blended.  In another bowl, whisk the flour, baking powder and salt; gradually beat into egg mixture.  Stir in the almonds.

Transfer to prepared pans.  Bake 35 to 40 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Meanwhile, for glaze, combine sugar, water and butter in small saucepan; bring to a boi.  Cook and stir 3 mintues.  Remove from heat; stir in Amaretto.

Remove cakes from oven; cool in pans or on a wire rack 5 minutes.  Pour glaze over cakes while in pans; let stand until the glaze is absorbed, about 30 minutes.  Remove cakes from pans.  Store cooled cakes, covered in the refrigerator.

Per serving: 217 calories, 11g. fat, 45mg. cholesterol, 188mg. sodium, 24g. carbs. 1g. fiber, 3 g. protein

Butter Pecan Bread

I was looking for a recipe to use the metric ton of pecans we got from Costco.  OK, I don't really have a metric ton of pecans but I do have close to 3lbs and I don't want them to go to waste.  When I googled "Pecan Bread"  this recipe came up.  It transitions nicely from a regular loaf pan to mini loaves (it makes 8 minis) and recipe doubles nicely.  The house smells fantastic when this is baking!

2 1/4 cups sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup light brown sugar, packed

1 egg, beaten

1 cup buttermilk

2 tablespoons melted butter

1 cup chopped pecans

Sift together the flour, baking powder, soda, salt, and spices; blend in brown sugar.

Combine egg, buttermilk, and butter; add to flour mixture, stirring to blend well. Stir in chopped nuts. Turn batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 45 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean.  If you are making mini loaves, check them at the 35 minute mark.  They don't need more than about 38-40 minutes to bake and the mini loaves get hard fast when they cook too long.

Banana Eggnog Bread

Guess who is starting to think about holiday baking??

1/2 C. butter, softened
1 1/2 C. sugar
2 eggs
1 C. mashed bananas
1/4 C. eggnog
1 tsp. vanilla
1 3/4 C. all purpose flour
1 tsp. baking powder
1/2 tsp. ground nutmeg, divided
1/4 tsp. salt
1/8 tsp. baking soda

Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in bananas, eggnog and vanilla.  In another bowl, whisk flour, baking powder, 1/4 tsp. nutmeg, salt and baking soda; gradually beat into the banana mixture.

Transfer to a greased 9x5 inch loaf pan; sprinkle with remaining nutmeg.  Bake 50-60 minutes or until toothpick inserted in center comes out clean.  Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Servings: 16 slices, per serving: 200 calories, 7g. fat, 41mg. cholesterol, 134mg. sodium, 33g. carbs, 1g. fiber, 3g. protein.

Buttermilk Cheddar Bacon Bread

Sure, I start getting my "fallish" cooking magazines and it is finally getting fairly summery here.  Don't get me wrong.  It's been warm and beautiful here but it hasn't been "dog days of summer" warm.  I think we're going to get a taste of it this week.

2 1/4 C. flour
1/4 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1 C. buttermilk
1/4 C. butter, melted
8 slices cooked bacon, crumbled
1 C. shredded cheddar cheese
1/4 C. chopped fresh chives

Preheat oven to 350 degrees.

Mix first 4 ingredients in a medium bowl.  Whisk egg, buttermilk, and butter in a separate bowl until blended.  Add to flour mixture along with the bacon, cheese and chives; stir just until moistened.

Spoon into a 8x4 inch loaf pan sprayed with cooking spray.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.  Cook in pan 15 minutes.  Remove to wire rack, cool completely.

Note: Wrap this loaf tightly and it will last in the freezer for up to 3 months.

Rustic Garden Herb Biscuits

I found this in the June/July 2014 issue of Taste of Home magazine.  These will be fantastic with some pulled pork for dinner sometime soon.

3 3/4 C. all purpose flour
6 tbsp. sugar
3 tsp. baking powder
2 tsp. dried minced onions
2 tsp. minced fresh basil
2 tsp. minced fresh parsley
1 tsp. salt
1 tsp. snipped fresh dill
1 garlic clove, minced
3/4 tsp. baking soda
1/2 tsp. minced fresh rosemary
1 C. cold butter, cubed
3/4 C. shredded Monterey Jack cheese
1 1/2 C. buttermilk
1/4 C. chopped roasted sweet red peppers

Rosemary butter:
1/4 C. butter softened
1 tsp. honey
1/2 garlic cloved, minced
Dash minced fresh rosemary

Preheat oven to 350 degrees.  In a large bowl, whisk the first 11 ingredients.  Cut in butter until mixture resembles coarse crumbs.  Stir in cheese.  Add buttermilk and peppers.  Stir until just moistened.

Drop mixture by 1/3 cupfuls into greased muffin cups.  Bake 25 to 30 minutes or until golden brown.  Cool 5 minutes before removing from pan to a wire rack.

In a small bowl, mix remaining ingredients until blended.  Serve warm biscuits with rosemary butter.

Savory Breakfast Muffins

These would be good for a brunch...I am guessing you could swap out wheat germ for chia seeds or something like that.  I think I will give these a try.

4 slices bacon
2 C. all purpose flour
3 tsp. baking powder
1/4 tsp. baking soda
2 tbsp. white sugar
1 tbsp. wheat germ
1/2 tsp. salt
2 eggs, beaten
1/3 C. milk
1 C. canned cream corn
1/4 C. butter, melted
1/4 C. vegetable oil

Preheat oven to 375 degrees.  Lightly grease 12 muffin cups.

Place bacon in a skillet.  Cook over medium high heat until evenly brown.  Drain, crumble and set aside.

In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt.  In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined.  Spoon batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes, until golden brown.

Taste of Home Irish Soda Bread

We had dinner with friends last night.  My friend Donna makes the best Irish soda bread.  I have tried soda bread many times before and it often tastes like you're eating a cinder block with raisins.  Donna's is moist and light.  This is NOT Donna's recipe.  When we were talking last night she mentioned that it was from Taste of Home magazine.  I wanted to make some to take to my aunt's today so I went to the Taste of Home website and searched soda bread...and I found this.

4 C. all purpose flour
1/4 C. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/4 C. cold butter, cubed
1 1/3 C. buttermilk
1 egg, lightly beaten
2 C. raisins
3 to 4 tbsp. caraway seeds
milk

In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse meal. Combine buttermilk and egg; stir into dry ingredients just until moistened. Stir in raisins and caraway seeds.

Turn out onto a floured surface and knead lightly until smooth. Shape dough into a ball and place on a greased baking pan. Pat into a 7-in. round loaf. Cut a 4-in. cross about 1/4 in. deep on top to allow for expansion. Brush top with milk.

Bake at 375° for 1 hour or until golden brown. Yield: 1 loaf

I used my corning ware round casserole dish for this.  I can't believe I forgot to take a photograph of the baked loaf!  Too late now, every bit was eaten!

Apricot Streusel Loaf

As we sit here on the 26th of February with no hopes of it getting warm thinking perhaps, as I come across these recipes, I should just start planning for Christmas 2014 baking now.  I love apricots...and I don't even have to sub in pecans because they're already there.

1 6oz. package dried apricots
1/2 C. pecans
1 1/2  tsp. baking powder
1 tsp. baking soda
2 1/2 C. flour
1 1/4 C. sugar
3/4 C. margarine or butter
1 8oz. container sour cream
3 large eggs. beaten
2 tsp. vanilla

Preheat oven to 350 degrees.  Grease 9x5 metal loaf pan.  Chop apricots and pecans; set aside.  In a large bowl, mix baking powder, baking soda, 2 C. flour, and 1 C. sugar.  With pastry blender or two knives used scissor fashion, cut 1/2 C. margarine into flour mixture until mixture resembles coarse crumbs.

Stir in sour cream, eggs and vanilla until flour mixture is just moistened.  Stir in chopped apricots and pecans.  Spoon batter evenly into loaf pan.

Prepare streusel:  In bowl, with fingertips, mix remaining 1/2 C. flour, 1/4 C. sugar, and 1/4 C. margarine, softened, until mixture resembles coarse crumbs.

Sprinkle streusel topping over batter.  Bake loaf 60 to 70 minutes, until toothpick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes; remove from pan.  Cool completely on rack.

Herby Provolone Scones

Scones take me back to my college days when Sunday nights meant cappucino and scones at a little coffee shop in Lincoln Park.  I am going to date myself with my next statement...the scones we had were always sweet. It was a few years down the road before savory pastries became popular.  I wish I had the ingredients to make these tomorrow while I am home bound because of sub crazy sub zero temperatures.  Stay warm all and if you're in a place that is warm; send warm thoughts to Chicago...mother nature has dumped 3 months worth of winter in Chicago in the last week and it's pretty scary.

1 tbsp. baking powder
1 1/2 tsp. kosher salt (if your provolone is especially salty, you might want to cut this back a bit)
1/2 tsp. paprika
4 C. all purpose flour
1 C. chilled unsalted butter, cut into pieces
8oz. provolone, grated
2 tbsp. finely chopped fresh chives
1 tbsp. finely chopped fresh rosemary
1 tbsp. finely chopped fresh thyme
4 large eggs
3/4 C. heavy cream

Pulse baking powder, salt, paprika, and 4 C. flour in a food processor until combined; add butter and pulse until you achieve the texture of coarse meal with a few pea sized pieces of butter remaining.

Transfer mixture to a large bowl and mix in provolone, chives, rosemary, and thyme.  Make a well in the center; add eggs and 3/4 C. heavy cream.  Using a fork, blend eggs and cream, then slowly incorporate dry ingredients until a shaggy dough forms, being careful to not overwork dough.

Turn out dough onto a lightly floured surface and press into an 8" square about 1" thick.  Using a floured chef's knife, cut into 16 squares and divide between 2 parchment lined baking sheets.  Wrap with plastic and chill for 2 hours.

Preheat oven to 40 degrees.  Brush tops of scones with cream and bake, rotating baking sheets halfway through until golden brown on top and bottom; about 20-25 minutes.

Mayonnaise Biscuits

This is a quick and easy Southern biscuit recipe.  I love biscuits...wish I could figure out a way to just eat one at a time!  These would be good with one of the many many soups on this blog.

2 C. self rising flour
1 C. milk
6 tbsp. mayonnaise

Preheat oven to 400 degrees.

In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto lightly greased baking sheets.

Bake for 12 minutes in the preheated oven, or until golden brown.

Cranberry Pecan Bread

I am going to try this for the holidays I think.  This is close to the cranberry bread  I have been making for years...the almond extract is interesting though.  Also, anyone who has been reading alone knows my love for pecans.

1 1/2 C. fresh or frozen cranberries, chopped
1 C. chopped pecans
3 C. all purpose flour, divided
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 C. sugar
1 C. canola oil
3 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 C. whole milk

Glaze
6 tbsp. powdered sugar
2 tbsp. orange juice
1/2 tbsp. butter, melted
1/4 tsp. vanilla
1/4 tsp. almond extract

Heat oven to 350 degrees.  Spray 3 loaf pans with cooking spray; dust with flour, tapping out excess. Toss cranberries and. pecans in 1/4 C. flour to coat.

Whisk remaining 2 3/4 C. flour, baking powder, and salt in a medium bowl.  Beat sugar and oil in large bowl at medium speed 1 minute or until combined.  Add eggs one at a time, beating just until blended.  Beat in 1 1/2 tsp. each vanilla and almond extracts.  At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with the flour mixture.  Stir in cranberry mixture.  Divide batter between pans.

Bake 55 to 60 minutes or until wooden skewer inserted in center comes out clean.  Cool in pans on wire rack 15 minutes.  Meanwhile whisk all ingredients in a small bowl.  Remove bread from pans, place on wire rack.  Brush with glaze, cool completely.

Chocolate Chip Banana Bread

This is the original chocolate chip banana bread that Mom and I have been making for years.  I usually omit the nuts because I have many friends who love this bread who do not have the same love for nuts.  I make mini loaves with these and give them as gifts at Christmas time.

2 C. unsifted all purpose flour
1 C. sugar
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 C. mashed ripe bananas (about 3 small)
1/2 C. shortening
2 eggs
1 C. mini semi sweet morsels
1/2 C. chopped walnuts

Grease bottom only of 9x5x3 inch loaf pan; set aside.  Combine all ingredients except the chips and walnuts in a large mixer bowl, blend well on medium speed.  Stir in mini chips and walnyts.

Pour into prepared pan.  Bake at 350 degress for 60 to 70 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pan.  Cool completely on wire rack.

Coconut Banana Bread

If you like pina coladas...and gettin' caught in the rain...

If you're a child of the 80s, you'll remember that song.  It came to mind as I was reading the recipe for this bread.  If you've been following along, you have noticed that I like banana bread and I have several recipes on here for it.  Not sure why I have never thought to try coconut in it.  This recipe actually calls for pecans too so there will no swapping only enjoying!

1 C. butter, melted
1 1/2 C. sugar
2 eggs
1 tsp. vanilla
1 tsp. rum extract
2 C. ripe bananas, mashed
2 3/4 C. all purpose flour
1 1/4 baking soda
1/2 tsp. salt
6 squares, 1 oz. each white baking chocolate coarsely chopped
1 C. flaked coconut
1 C. chopped pecans

In a mixing bowl, combine butter and sugar and mix well.  Add eggs and extracts; beat on high speed until thickened.  Stir in bananas. Combine the flour, baking soda and salt.  Gradually add to banana mixture.  Fold in the chocolate, coconut and pecans.

Transfer to 2 greased loaf pans.  Bake at 350 degrees for 70-75 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

Chocolate Nut Bread

This is going to be on my Christmas baking list.  I love making mini loaves for my co-workers.  I will most likely swap out the walnuts for pecans but then I usually do.  I just like the taste of pecans better.

1 C. butter, softened
2 C. sugar
5 eggs
2 squares unsweetened chocolate, melted
1 tsp. vanilla
2 1/2 C. cake flour
1 tsp. baking soda
1/4 tsp. salt
1 C. buttermilk
1 C. chopped walnuts, optional

In a mixing bowl, cream butter and sugar.  Add eggs, chocolate and vanilla; mix well.  Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.  Stir in nuts if desired.

Pour into four mini loaf pans.  Bake at 350 degrees for 35 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes; remove from pans to wire racks to cool completely.

Herbed Tomato Cheese Bread

I may try this for work.  It will be a switch from the beer bread that I make from time to time.  I do love to bake when the weather turns cold.  It adds a coziness to the house.

3 C. all purpose flour
1/2 C. grated Parmesan cheese
1/2 C. crumbled blue cheese
2 tsp. baking powder
1 tsp. baking soda
1 tsp. each dried basil, thyme, and rosemary, crushed
1/2 tsp. salt
1/2 tsp. pepper
1 egg
1 1/2 C. buttermilk
1/4 vegetable oil
2 tbsp. tomato paste

In a bowl, combine the flour, cheeses, baking powder, baking soda, and seasonings.  In another bowl, beat the egg, buttermilk, oil and tomato paste.  Stir into dry ingredients just until moistened.  Transfer to a greased loaf pan.

Bake at 350 degrees for 50 to 55 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from the pan to a wire rack.

Pumpkin Bread

If you are following my posts in chronological order, you might be seeing a theme here.  Yep, we are heading towards Fall.  It's always a bittersweet time of year for me.  I like it warm and sunny.  We had that to an extreme this summer so part of me is looking forward to wearing a sweater or two.  On the other hand, Fall also means Winter cannot be far behind and if it was up to me, every Winter would just be cancelled in favor of one of the other seasons.  I think I will just have to enjoy the occasional slice of pumpkin bread to soothe the dread of Winter!

1 3/4 C. flour
1 pkg. instant vanilla pudding
1 tbsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 C. butter, melted
1 C. sugar
1 15oz. can pumpkin
2 eggs
1/3 C. chopped walnuts (now you know I am going to swap out the walnuts in favor of pecans)

Heat oven to 350 degrees.  Mix flour, dry pudding mix, baking powder, spice and baking soda; set aside.

Whisk butter, sugar and pumpkin in large bowl.  Blend in eggs.  Add flour mixture; stir just until dry ingredients are moistened.  Pour into loaf pan sprayed with cooking spray; top with nuts.

Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering loosely with foil for the last 20 minutes.  Cool bread in pan for 10 minutes.  Remove from pan to wire rack; cool completely.

Makeover Cheddar Biscuits

Who doesn't love Red Lobster's Cheddar Bay Biscuits?  The good news is the Red Lobster biscuits don't have as many calories as I would have thought but the recipe I found in Healthy Cooking only has  106 calories per biscuit.  These could almost become a staple side dish!

1 C all purpose flour
1 C. cake flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. garlic powder, divided
1/4 tsp. baking soda
4 tbsp. cold butter, divided
1/3 C. finely shredded cheddar cheese
1 C. buttermilk
1/2 tsp. parsley flakes

In a large bowl, combine the flours, baking powder, salt, 1/4 tsp. garlic powder, and baking soda. Cut in 3 tbsp. butter until mixture resembles coarse crumbs; add cheese.  Stir in buttermilk just until moistened.

Drop by 2 tablespoonfuls 2 inches apart onto baking sheets coasted with cooking spray.  Bake at 425 degrees for 10-12 minutes or until golden brown.  Melt remaining butter; stir in parsley and remaining garlic powder.  Brush over biscuits.  Serve warm.

1 biscuit equals 106 calories, 4g fat, 11mg cholesterol, 233mg sodium, 14g carbohydrates, trace fiber, 3g protein.