September 23rd Recipes

THEME DAY: BREADS/MUFFINS
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“RAISIN BREAD”

2 1/2 c. flour
1 c. milk
2 1/2 tsp. baking powder
1 c. nuts
1 c. sugar
1 egg
1 tsp. salt
1 c. raisin

Mix it well. Pour into a long or 2 small greased pans. Let it set for 1 hour. Bake at 350 for 45 mins to 1 hour. Stick in a toothpick in it to see if it’s done.

Kathleen, Centralia

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“PEANUT BUTTER BREAD”

1 1/2 c. all-purpose flour 3/4 c. chunky peanut butter
1 c. quick-cooking oats 1 egg
1 c. sugar 1 c. milk
1 Tbsp. baking powder 1 tsp. vanilla extract
1/2 tsp. salt

In a bowl, combine the flour, oats, sugar, baking powder and salt. Cut in the peanut butter until crumbly. Combine the egg, milk & vanilla; stir into dry ingredients just until moistened. Transfer to a greased 9”x5”x3” loaf pan. Bake at 350 for 55-60 mins or until a toothpick inserted near the center comes out clean. Cool for 10 mins before removing from pan to a wire rack. (Makes 1 loaf).

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“MAPLE BACON BISCUITS”

2 c. all-purpose flour 1 egg
8 bacon strips, cooked & crumbled 1/2 c. milk
3 tsp. baking powder 1/2 c. vegetable oil
1/4 tsp. salt 2/3 c. maple syrup

In a large bowl, combine the flour, bacon, baking powder & salt. In another bowl, whisk the egg, milk, oil & syrup until combined. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake at 400 for 20-25 mins or until a toothpick comes out clean. Cool for 5 mins before removing from pan to a wire rack. Refrigerate leftovers (Makes 1 dozen)

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“LEMON ZUCCHINI BREAD”

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 c. granulated sugar
1/2 c. canola or vegetable oil
1/2 c. buttermilk
zest of 1 lemon
2 Tbsp. fresh lemon juice (about 1 lemon)
1 c. grated zucchini (peeled or unpeeled)

Lemon Glaze:
1 c. powdered sugar
Juice of 1 lemon

Heat oven to 350. Spray 4 mini loaf pans (6″x3 1/2″) well with cooking spray. You can also use a 9×5 loaf pan. In a small bowl, combine the flour, baking powder, and salt. Stir with a whisk to break up any clumps. Set aside. In a large bowl with a hand blender or a bowl of a stand mixer, beat the eggs for 30 seconds. Add the sugar and oil and beat together until well combined, about 1 minute until it looks “fluffy” and pale in color. Add buttermilk, lemon zest and lemon juice. Blend together until mixed in. Add the shredded zucchini and the bowl of dry ingredients into the wet mixture and stir gently with a spatula or wooden spoon just until combined and no flour pockets remain. Evenly divide the batter between the 4 mini loaf pans (or 9×5). Cook in mini loaf pans for 30-34 mins and for 40-45 mins in the 9×5. The bread will look done and when gently pressed with a finger will spring back. If you insert a toothpick into center, it will come out clean. Let cool for 10 mins in loaf pan and then remove bread to a cooling rack to cool completely. Glaze: Mix ingredients together with a form until well combined and it’s the consistency you want. Add more lemon juice if too thick and if it gets too runny add a little bit of powdered sugar. Drizzle glaze over bread.

Note: Don’t use regular milk. If you don’t have buttermilk, for every 1/2 c. buttermilk you need, add 1/2 Tbsp white vinegar to 1/2 c. milk. Let it sit for 5 mins to sour.
Note: If you want less lemon flavor, you can replace the lemon juice in glaze with heavy cream or milk.
Note: Much better if you fresh lemons and fresh lemon juice. Be careful when you zest the lemon and not to get the part part under the skin as it could turn your bread bitter.

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“COPYCAT RED LOBSTER CHEDDAR BAY BISCUITS”

2 c. all purpose flour
1 1/2 c. sharp cheddar cheese, shredded
1 Tbsp. baking powder
1 tsp. garlic powder
1/2 tsp. salt
2 Tbsp. parsley, fresh & finely chopped
3/4 c. milk
1 egg
1/2 c. butter, softened

topping (optional)
2 Tbsp. butter, melted
1 Tbsp. parsley
1 tsp. garlic powder

Preheat oven to 400. Line a baking sheet with parchment paper and set aside. In a medium bowl, mix flour, cheddar cheese, baking powder, garlic powder, salt and parsley. In a separate bowl, mix milk, egg, and butter. Pour into dry ingredients. Mix until a sticky dough forms, being careful not to over-mix it. If the dough is dry, add a splash of milk. Divide dough into 8-10 mounds on prepared baking sheet about 2″ apart. Bake for 12-14 mins. Meanwhile, combine ingredients for topping. Brush each biscuit with topping about halfway through baking time and return to oven for an additional 5 mins.

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“SAUSAGE CHEESE MUFFINS”

1 lb. spicy or mild pork sausage
1 can undiluted cheddar cheese soup
1/2 c. whole milk
2-3 tsp. sage
3 c. Bisquick mix

Cook sausage on medium heat until done and then drain. Mix soup, milk, sage and sausage together. Mix well. Stir in bisquick mix until moistened. Fill a greased mini sized muffin pan 2/3 full. Bake at 400 for 15-20 mins. Makes 4 dozen.

Flossie, Moberly

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“PUMPKIN MUFFINS”

16 oz pumpkin puree
Spice cake mix/butter pecan cake mix
Cap full of vanilla

Stir all together and put into muffin tins. Bake as long as you would a cupcake. Really good for anyone who can’t have eggs and milk.

Penny, Huntsville

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“COUNTRY CRUST BREAD”

1 pkg yeast
1 c. warm water
1/4 c. sugar
1 1/2 tsp. salt
1 egg
1/8 c. vegetable oil
3 c. flour

Dissolve yeast in 1 c. of warm water. Add everything else and stir together. Place in a greased bowl and cover. Let raise about 1 hour. Take out, knead it and put in loaf pan cover and let raise for another hour. Put into 375 oven for 30 mins. Use a stick of butter and rub over top.

Janet

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