Breads & Rolls

Whole Wheat Muffins

Summary

Yield
12 Muffins
SourceTerri McKeown (2004)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

1⁄2 c
Splenda
1 2⁄3 c
whole-wheat flour
1⁄3 c
ground flax meal
3 t
baking powder
1 t
cinnamon
1
egg (beaten)
2 T
applesauce, unsweetened
2 c
skim milk
1 t
vanilla
 
blueberries (or fruit of choice)

Instructions

Preheat oven to 400°. Mix Splenda, flour, flax meal, baking powder and cinnamon in bowl. Add egg, applesauce, milk and vanilla. If desired, add blueberries or fruit of your choice. Bake 15 minutes. Remove from pan and cool on a rack. 

Cranberry Coffee Cake

Summary

Yield
8 Servings
SourceNancy Alonzo (1982)
Prep time15 minutes
Cooking time25 minutes
Total time40 minutes

Ingredients

3 T
melted butter
1 1⁄2 c
fresh cranberries
1 c
sugar (divided)
1 1⁄2 c
flour
2 t
baking powder
1⁄2 t
salt
1
egg
1⁄2 c
milk
3 T
shortening

Instructions

Mix together melted butter, cranberries and 1/2 cup sugar and put into an 8-inch square pan. 

Over this mixture, pour batter made as follows: Sift flour, 1/2 cup sugar, baking powder and salt together. Beat egg. Add milk and shortening. Stir into dry ingredients, only enough to moisten them. Distribute evenly in pan over cranberry mixture. Bake 25 minutes at 400°. 

Zucchini Nut Bread

Summary

Yield
2 Loaves
SourceJanet Shaw, Lane Road Branch Library (2005)
Prep time20 minutes
Cooking time1 hour, 30 minutes
Total time1 hour, 50 minutes

Ingredients

4
eggs
2 c
sugar
1 c
vegetable oil
3 1⁄2 c
unsifted flour
1 t
salt
1 1⁄2 t
baking soda
1 t
cinnamon
3⁄4 t
baking powder
1 c
walnuts, chopped
1 c
golden raisins
1 T
baking powder
1 1⁄2 t
vanilla
2 c
zucchini, grated

Instructions

Preheat oven to 350 degrees.

In large bowl, beat eggs and gradually add sugar until well mixed. Add oil and beat. Mix together flour, salt, soda, cinnamon and baking powder. Add to egg-sugar-oil mixture alternately with zucchini. Add walnuts, raisins and vanilla. Place in 2 greased loaf pans. Bake for 55-90 minutes. Cool 10 minutes before turning out. If wrapped tightly, bread freezes up to 6 months.

Chocolate Loaf

Summary

Yield
1 Loaf
SourceMary Ann Duffy (1993)
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Ingredients

1 3⁄4 c
flour
1⁄2 c
cocoa powder, unsweetened
1⁄2 t
salt
1 T
instant espresso powder
1
egg (slightly beaten)
1⁄4 c
butter, unsalted (melted)
1 c
buttermilk
1 c
sugar
2 t
vanilla
1⁄2 c
pecans (chopped)

Instructions

Mix ingredients together and bake in a small greased loaf pan or cupcake pan. Bake at 350° for 45 minutes. 

"The Best" Buttermilk Biscuits

Summary

Yield
12 Biscuits
SourceKay Jones (1986)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

4 c
flour
2 T
baking powder
1 t
soda
1⁄2 t
salt
1 T
sugar
2⁄3 c
margarine
1 1⁄2 c
buttermilk
1⁄4 c
margarine, melted (to brush on before baking)

Instructions

Combine dry ingredients and cut in margarine. Moisten with buttermilk. Knead lightly and cut 3/4 inch thick. Place on lightly greased cookie sheet. Bake at 450° for 15 minutes. 

Christmas Bread

Summary

Yield
2 Loaves
SourceMrs. Adkins (1970)
Prep time2 hours, 55 minutes
Cooking time40 minutes
Total time3 hours, 35 minutes

Ingredients

1 pk
active dry yeast
1⁄4 c
water
2 c
scalded milk
2 T
sugar
2 t
salt
1 T
shortening
6 c
all-purpose flour (sifted, up to 6 1/4 c)
2
eggs
1⁄4 lb
butter
1 pk
Christmas fruit
1 pk
red candied cherries
1⁄2 c
almonds (sliced)

Instructions

Soften yeast in warm water. Combine hot milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups flour; beat well. Add yeast, fruit, cherries and almonds. Mix. Add enough of remaining flour to make moderately stiff dough. Turn out onto lightly floured surface; knead until smooth and satiny, 8 to 10 minutes. Shape into ball. Place in lightly greased bowl, turning once to grease surface. Cover: let rise in a warm place until double, about 1 1/2 hours. Punch down. Let rise again until double, about 45 minutes. Cut dough into 2 portions. Shape each in smooth ball; cover and let rise 10 minutes., Shape loaves; place in 2 greased 8 1/2 x 4 1/2 x2 1/2-inch loaf pans. Cover and let rise until double, about 1 hour. Bake in hot oven at 375 for 40 minutes. After cooled, ice with powdered sugar icing and decorate with cherry halves and almonds in flowers.

Oatmeal Bread

Summary

Yield
1 Servings
SourceAnn Moore (1984)
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Ingredients

1 c
oatmeal
1 c
milk
1 c
sugar
1
egg (beaten)
2⁄3 c
vegetable oil
1 c
flour
1⁄2 t
salt
1 t
baking powder

Instructions

Soak oatmeal in milk. Add remaining ingredients. Pour into greased loaf pan. Bake at 350° for 45 minutes, or until done. 

Coffee Cake II

Summary

Yield
24 Servings
SourceLeslie Massey (1984)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1
yellow cake mix box
1 cn
fruit pie filling (up to 2 cans, for example, Cherry)
1 pk
dry yeast
1 c
flour
2
eggs
4 t
butter or margarine
 
confectioners' sugar
 
water

Instructions

Mix 1 1/2 cups of cake mix, flour, yeast and 2/3 cup warm water (mix yeast and water, then add cake mix, flour and eggs). Beat 2 minutes at medium speed. Pour into a greased 9 x 13-inch cake pan/pie tin. Spoon on pie filling (fruit of your choice). Mix margarine with rest of cake mix. Pour cake and margarine over top of cake and pie filling. Bake for 30 minutes at 375°. Glaze with water and confectioners’ sugar. If the cake proves too rich, decrease margarine or butter to 2 teaspoons. 

Mom's Blueberry Bread

Summary

Yield
1 Loaf
SourceAl Bishop (1992)
Prep time10 minutes
Cooking time50 minutes
Total time1 hour

Ingredients

1⁄4 c
butter (half stick)
1 c
granulated sugar
1
egg
1 1⁄2 c
flour (sifted)
3⁄4 t
salt
3 t
baking powder
1 c
blueberries
3⁄4 c
milk

Instructions

Mix first 3 ingredients, then add flour, salt and baking powder together. Add blueberries, dredged in flour, and milk. Don’t stir too much! Pour into greased baking pan lined with waxed paper. Bake at 375° for about 50 minutes, or until done. You may use fresh or frozen berries.

Carrot Raisin Muffins

Summary

Yield
12 Muffins
SourceLeslie Jordan (1997)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1 3⁄4 c
whole-wheat flour
1⁄2 c
granulated sugar
3 T
brown sugar
1 1⁄2 t
baking powder
3⁄4 t
baking soda
1 t
ground cinnamon
1⁄4 t
ground nutmeg
1 cn
Dole crushed pineapple, undrained (8 oz.)
3
egg whites
3⁄4 c
vegetable oil (plus 1 T.)
1 c
carrots, shredded
3⁄4 c
raisins

Instructions

Preheat oven to 350°. Place 12 cupcake liners in muffin pan. Spray with cooking spray. In large bowl, combine flour, sugars, baking powder, baking soda, cinnamon and nutmeg. In separate bowl, combine remaining ingredients. Stir pineapple mixture into dry ingredients until just moist. Spoon batter into prepared muffin cups. Bake 20 minutes. 

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