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Breads, Muffins, Biscuits and Scones

There is nothing more satisfying that creating a loaf of homemade bread. Researchers say that the scent of homemade bread baking is listed as one of our very favorite fragrances...even over exotic perfumes! Of course, better yet, is the taste of a beautiful loaf, fresh out of the oven, with lots of melted butter.

Muffins, biscuits and scones...the sisters of our favorite loaves are also a delicious addition to our meals and adaptable to any time of day.

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Orange Almond Scones

I love scones with a cup of herbal tea. This is one of my favorites.

1/2 Cup Orange juice
1/4 Cup Buttermilk
1 Large Egg
1/2 Tsp. Almond extract
3 Cups Unbleached flour
4 Tsps. Baking powder
1/2 Tsp. Baking soda
1/4 Tsp. Salt
8 Tbsp. Cold butter
1/2 Cup Sugar
1/2 to 3/4 Cup Almonds, finely chopped
1 Tbsp. Orange zest

Grate orange peel and set aside. Squeeze orange juice.In a small bowl, beat juice, buttermilk, egg and extract until smooth. In a large bowl, combine flour, baking powder, baking soda and salt until well mixed. Cut in butter with a pastry blender until mixture looks like fine sized peas. Add sugar, almonds and orange zest and toss to combine evenly. Using a fork, stir in egg mixture to form a soft dough. Turn out dough onto a floured board. Knead several times just until well mixed. Shape 8-10 slightly flattened rounds. Bake in 375° oven for about 20 minutes or until browned. Makes 8-10 scones. NOTE: These are even more flavorful the next day.

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Sadie's Southern Raised Biscuits

This is my favorite biscuit recipe. I don't recall where I got it, but I've used it for the last 25 years. Very rich, tender and flaky!


3 1/2 Cups Unsifted flour
2 Tsps. Baking powder
1/4 Tsp. Salt
1 Tbsp. Sugar
1 Cup Butter flavored shortening
1/3 Cup Warm water
1 Pkg. Dry yeast
3/4 Cup Milk - at room temperature

In a medium bowl, combine 3 cups flour and dry ingredients (except yeast). Cut in shortening to resemble course crumbs. Soften yeast in warm water. Stir in milk and yeast mixture with hands. Sprinkle a board with remaining 1/2 cup flour. Turn out dough on board and knead a couple of times. Pat out to 1/2" thick. With a large knife, cut dough into 9-12 squares. Place 1-inch apart on greased baking sheet. Prick tops with fork. Set aside in warm place for 20 minutes. Heat oven to 400°. Bake until golden brown (8-12) minutes - cool slightly, and brush tops with melted butter if desired.

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Orange Cinnamon Sticks

Great for breakfast or brunch. Easy

Makes 8 sticks

1 (11 ounce) can refrigerated
soft breadstick dough
2 tablespoons butter or
margarine, melted
1 tablespoon honey
1 teaspoon orange juice
1 teaspoon minced orange rind
2 tablespoons white sugar
1/2 teaspoon ground cinnamon

Unroll the dough. Separate into strips. Twist each strip on a flat surface. Place 1 inch apart on a large ungreased cookie sheet. In a small bowl, combine margarine or butter, honey, orange juice, and orange rind. Mix well. Brush this mixture on the breadstick twists. In a small bowl, combine sugar and cinnamon. Sprinkle over the twists. 4 Bake in a preheated 350 degrees F (175 degrees C) oven for 15 to 18 minutes, or until golden brown

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Incredible Pumpkin Bread

 

This is the best pumpkin bread you will ever make. The pudding in the recipe is the secret. This was found in a Relief Society cookbook. If you copy any recipe in my recipe box, don't leave this one out.

1 1/4 cups vegetable oil

2 cups pumpkin puree ( I use canned)

1 cup brown sugar

1 cup white sugar

2 (4 serving size) packages instant

butterscotch or coconut pudding mix

1 teaspoon baking soda

5 eggs

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

1 cup chopped nuts, optional

 

 

In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon, and salt. Slightly beat the eggs, and mix into the batter. Mix in flour and baking soda until just combined. Stir in nuts, if desired. Spread batter into two greased and floured 9 x 5 inch loaf pans. Bake at 325 degrees for 1 hour, or until a tester inserted in the center comes out clean. Makes 2 loaves.

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Pioneer Bread

A heavy, rich bread. Perfect for sandwiches and toast.

1 Cup Warm milk (110° F)
1/4 Cup Honey
2 Pkgs. Yeast (4 teaspoons)
1 Egg Room temperature, lightly beaten
2 Tbsp. Butter, melted
1 1/2 Tsps. Salt
3/4 Cup Warm water
4 1/2 Cups Flour

Preheat oven to 375°. In a large mixing bowl, combine the warm milk, yeast and honey. Stir and let stand for 12 minutes.
Mix the egg, butter, salt and water into the milk mixture. Gradually add the flour, stirring until well blended. Cover the bowl and allow dough to rise in a warm place until more than doubled in bulk (about 45 minutes). Stir the dough down and beat for 30 seconds. Put the dough into a greased 9" cast iron skillet. Bake at 375° for about 50 minutes. Brush melted butter on the top of the loaf when it is still hot from the oven.

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Sunday Morning Cinnamon Pull-Apart

Prepare on Saturday Night or the night before serving.

1 Pkg. Frozen dinner rolls
1 3 oz. Pkg. Butterscotch instant pudding
1 C Brown sugar - firmly packed
2 Tbsp. Cinnamon
1 Stick Melted butter or margarine
1/2 C Pecans, chopped

Layer (alternately) in a greased bundt pan in the following order:Frozen rolls, powdered pudding, brown sugar, cinnamon, melted butter and pecans. Cover the pan with foil (that has been heavily greased) and a towel and let sit overnight. In the morning bake in a 350 degree oven for 30 to 40 minutes.

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Cake Mix Bread

This is for a bread machine. It tastes like Hawaiian Bread and is one of our favorites. The texture of this bread is light and very uniform. It makes one large loaf. Put in machine pan in order given.


1 1/4 C Warm water
2 Tbsp. Butter or margarine (not lite margarine)
1 C Yellow cake mix
(I use Jiffy mix which has about two cups in it)
2 1/2 C Flour
2 tsp. Dry yeast

Try using different cake mixes for different flavors. I have used lemon, orange, banana, spice and cinnamon apple muffin mixes. All have turned out great. Cycle: White and timer.

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Scottish Scones

1 -1/2 cups flour

3/4 cup rolled oats

1/4 cup firmly packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup butter or margarine

1/2 cup milk

1 tablespoon butter or margarine, melted

1 tablespoon sugar

1/4 teaspoon cinnamon

Heat oven to 375 degrees. Lightly grease cookie sheet. In med. bowl, combine flour, oats, brown sugar, baking powder, salt and cinnamon; mix well. With pastry blender or fork, cut in butter until mixture is crumbly. Add milk all at once; stir just until dry ingredients are moistened. On floured surface, gently knead dough 5 or 6 times. Place on greased cookie sheet; press into a 6" round, about 1" thick. Brush top with melted butter. In small bowl, combine sugar and cinnamon; mix well. Sprinkle over top. Cut into 8 wedges; separate slightly. Bake for 20-30 min. or until golden brown. Serve warm.

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Potato Refrigerator Rolls

1 -1/2 cups warm water

1 pkg. active dry yeast 2/3 cup sugar

1 -1/2 tsp. salt

2/3 cup soft shortening

2 eggs

1 cup lukewarm mashed potatoes

7 to 7 1/2 cups flour

In bowl, dissolve yeast in water. Stir in sugar, salt, shortening, eggs and potatoes. Measure flour by dip-level-pour method or by sifting. Mix in flour with hand until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic. Place greased-side-up in greased bowl. Cover with damp cloth; place in refrigerator (will keep for about 5 days). About 2 hours before baking, shape dough into rolls, coffee cakes, etc. Cover and let rise until double, 1 1/2 to 2 hours. Heat oven to 400 degrees F. Bake 12 to 15 minutes. Makes 4 dozen medium rolls.

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Blueberry Buttermilk Muffins

Yield: 24 servings

2 1/2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. soda

3/4 cups sugar

1/4 tsp. salt

2 eggs, beaten

1 cup buttermilk

4 oz butter

1 1/2 cups blueberries

Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake till golden brown. Bake at 400F for 20 to 30 minutes. Makes 24 muffins.

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Oatmeal Peach Muffins

16 oz can peaches

2 cups flour

2/3 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup milk

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup oatmeal 2 eggs

1/4 cup oil

Drain and chop peaches. Combine all dry ingredients and add chopped peaches, stirring to coat fruit with flour. Combine eggs, milk and oil; stir into dry ingredients and peaches; mix just until blended, do not beat. Fill greased muffin tins 3/4 full. Bake at 350 for 30-35 minutes. 12-14 muffins.

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Mott Haven Banana Bread

I have a lot of cookbooks, and have tried a lot of different recipes for banana bread--this is still the best I have ever found. It's moist, rich, and slices easily.

1/2 c. sugar

1/2 c. butter (1 stick)

2 eggs, beaten

3 large or 4 small bananas, mashed well

1-3/4 c. flour

1 tsp. baking soda

dash of salt

Grease one loaf pan. Preheat oven to 350 degrees.

In a good-sized mixing bowl, cream the butter and the sugar until they are smooth and pale. Add beaten eggs, one at a time. Add mashed bananas. Mix with a fork. Sift the dry ingredients together and stir into the banana mixture. Do not over stir. Put batter in a greased loaf pan. Bake for 50 minutes or until top splits slightly and a toothpick inserted comes out clean. Dust top lightly with sugar while still hot. Let sit in pan 5 minutes. Then turn onto a cooling rack. Makes one delicious loaf.

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Too Many Zucchinis Bread

This recipe is even worth BUYING zucchini for!

3 eggs, well-beaten

1 cup sugar

1 cup cooking oil

1 Tbsp. vanilla extract

2 cups zucchini, coarsely grated

1 lemon rind, grated

2 cups flour

1 Tbsp. cinnamon

1 tsp. cardamom

1 tsp. nutmeg

2 tsp. baking soda

1 tsp. salt

1/4 tsp. baking powder

1 cup broken pecans or walnuts

Two greased and floured loaf pans

Preheat oven to 350.F

Beat the eggs in a large bowl until light and frothy. Add the sugar, oil and vanilla and beat well. the mixture should be thick and lemon colored. Stir in the zucchini and grated lemon rind. Sift dry ingredients together and add gradually to zucchini mixture. Fold in nuts. Spoon into greased and floured loaf pans. Bake for 60 minutes or until cake tester come out clean from center. Cool 10 minutes in pan before removing from pan. Let cool.

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Seaside Orange Muffins

Enjoy these delicious tangy muffins while watching the boats go by.

From Dori

2 1/2 Cups flour
1 Teaspoon baking powder
1 Teaspoon soda
Sprinkle of Nutmeg
1/2 Cup oil
1 1/4 Cups buttermilk
1 Egg
1 Teaspoon vanilla
1 Cup brown sugar
1 Small seedless orange
1/2 cup chopped pecans (optional)

Mix gently flour, baking powder, soda and nutmeg. Mix (well) oil, buttermilk, egg, vanilla and brown sugar and blend gently with dry ingredients. Using an electric food chopper, chop entire orange and fold into mixture. Bake in a muffin pan coated with cooking spray. Bake 20-22 minutes at 350 degrees. Make 12 large muffins

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Always more to come...

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