All-Bran Muffins

We love these muffins!  They are good plain or with honey, jam, peanut butter, etc.

 

All Bran Muffins

1 1/2 C. 100% All-bran

1/2 C. boiling water

3/4 C. sugar (I use 1/2 C. honey)

1/4 C. shortening (I use 1/8 C. oil, 1/8 C. unsweetened applesauce)

1 egg

1 C. buttermilk

1 1/4 C. flour (I have used whole-wheat before)

1 1/4 tsp. soda

1/4 tsp. salt

Pour 1/2 C. boiling water over 100% bran.  Let it set until liquid absorbs (about 5 minutes).  Cream shortening and sugar.  Add eggs and beat.  Add buttermilk to soaked bran and then mix with shortening, sugar, and eggs.  Mix flour, soda, and salt.  Add to all bran mixture and stir until blended.  Pour into greased muffin tins.  Fill muffin tins about 3/4 full.  Bake at 375 degrees for about 15 minutes or until an inserted toothpick comes out clean.  Use what you need and put unused batter in the fridge.  It keeps well for up to 6 weeks.  Use as needed, but do not stir the batter after it is put in the fridge.  Just spoon into the muffin tins as you use it.

*I like to make a double batch so that I can bake some and then have leftover batter to put in the fridge.  It makes about 4 dozen muffins.

recipe from my BYU-Idaho cooking class cookbook by Carma Sutherland

The Best Banana Bread

 

The Best Banana Bread

4 eggs

2/3 C. buttermilk

1 C. oil (I do a bit of oil and then the rest unsweetened applesauce)

2 C. mashed bananas (I prefer overripe bananas)

1 1/4 C. sugar

3/4 C. brown sugar

2 tsp. vanilla

3 1/2 C. flour

2 tsp. soda

1/2 tsp. salt

In a large bowl, whisk together eggs, buttermilk, and oil until well blended.  Add in mashed bananas, sugars, and vanilla.  Mix well.  Sift in dry ingredients and mix in.  Do not over mix.  Pour into greased loaf pans.  Bake at 350 degrees for 45-60 minutes or until toothpick inserted in center comes out clean.

recipe from Chef in Training

Crusty Bread

Crusty Bread

3 C. flour (bread flour works great too)

1 3/4 tsp. salt (I do 1 1/2 tsp.)

1/2 tsp. yeast

1 1/2 C. lukewarm water (I use a bit more)

Mix dry ingredients together in a large bowl.  Add in water & mix (the dough will be sticky).  Cover with plastic wrap & let it sit on the counter or in the oven for at least 8 hours (I like to do mine the night before, so around 18 hours).  When ready to cook, heat the oven to 450 degrees.  Place an enameled cast iron dutch oven with the lid in the oven for 30 minutes.  While the pan is heating, dump the dough onto a floured surface (I like to use floured parchment paper) and let it sit for 30 minutes.  Then, put the dough (it will be sticky, but don't knead it) into the hot pan (don't spray the pan) and cover with lid.  Bake for 30 minutes.  Remove the lid and cook for another 15 minutes.  Let sit for about 15 minutes or so before cutting.

*I like to do a 1 1/2 batch  :)  It fits great in my 5.5 qt pot.  I cook it for 32 minutes with the lid and then 15 after removing the lid.

4 1/2 C. flour (bread flour works great too)

2 1/4 tsp. salt

1/2 + 1/4 tsp. yeast

2 1/4 C. water (I use a bit more)

recipe from Haley

Chocolate Zucchini Muffins

These were SO yummy--everyone loved them & not too bad for you either!  You can also sprinkle on a little powdered sugar on the top for an added treat :)

Chocolate Zucchini Muffins


3/4 C. unsweetened applesauce

1/4 C. oil

3/4 C. honey

2 eggs (I use egg beaters)

1 tsp. vanilla

1/2 C. sour milk (add 1 tsp. vinegar or lemon juice to 1/2 C. milk (I used skim) & let it sit for 5 minutes)

1 1/2 C. whole wheat flour

1 C. oatmeal

5 Tbsp. cocoa

1/2 tsp. baking powder

1 tsp. soda

3/4 tsp. cinnamon

1/2 tsp. cloves (you can use nutmeg if you don't have cloves)

1/2 tsp. salt (I used 1/4 tsp.)

2 C. finely diced zucchini (I just shred it)

1 C. chocolate chips (I used semi-sweet & I just put 4 chocolate chips on the top of each muffin & press them down a little bit)



Mix batter in order of ingredients & fold in zucchini last. Pour into a greased 9x13 pan (or makes 24 muffins) & sprinkle chocolate chips on top. Bake at 325 degrees for 40-45 minutes (20-25 minutes for muffins) or until toothpick inserted in the center comes out clean. Let cake cool & sprinkle powdered sugar on top.





recipe from me (I just made some adaptations from this Chocolate Zucchini Cake recipe to make it a little less bad for you :))

Poppyseed Muffins

These were really good--we all loved them! I prefer to eat them when they are cooled, but they're good warm too.

Poppyseed Muffins

3 eggs (I used Egg Beaters)

1 1/8 C. vegetable oil (I do 3/4 of the amount unsweetened applesauce and 1/4 oil)

2 1/2 C. sugar (I used 3/4 C. honey)

1 1/2 Tbsp. poppyseed

1 1/2 tsp. vanilla

1 1/2 tsp. almond extract (I used 3 tsp.)

1 1/2 C. milk (I use skim)

3 C. flour (I used 2 C. whole wheat flour & 1 1/2 C. oatmeal)

1 1/2 tsp. baking powder

1 1/2 tsp. salt (I used 3/4 tsp.)




Combine all of the ingredients together (except the dry ingredients) and mix together. Sift in the dry ingredients & mix until just combined. The batter usually has quite a few lumps, so I like to break those up. Scoop into muffin tins (I fill them mostly full) & bake in a pre-heated oven at 350 degrees for approximately 20 minutes or until a toothpick inserted in center comes out clean.




*Makes 24 muffins.





recipe from me (I just made some adaptations to this Poppyseed Bundt Cake & Glaze recipe.)

Pumpkin Muffins

These muffins are yummy & pretty good for you too!

Pumpkin Muffins


1 can (15 oz.) pumpkin

4 eggs (I use Egg Beaters)

1 C. oil (I do 3/4 C. unsweetened applesauce & 1/4 C. canola oil)

2/3 C. water

2 C. sugar (I do 3/4 C. honey)

3 1/2 C. flour (I do 2 C. whole wheat flour & 1 1/2 C. oatmeal)

2 tsp. soda

1 1/2 tsp. salt (I do 3/4 tsp.)

1 tsp. cinnamon (I add a little bit more)

1 tsp. nutmeg

1/2 tsp. cloves

1/4 tsp. ginger




Mix together pumpkin, eggs, oil, water & sugar until well blended. Sift in the dry ingredients & mix until just blended. Scoop into greased muffin tins and bake at 350 degrees for 15-20 minutes or until inserted toothpick comes out clean.



Makes approximately 28 muffins.



*I added some semi-sweet chocolate chips to a few of the muffins for a little treat & they were really tasty!






recipe from the pumpkin bread recipe found here

Apple Cinnamon Muffins

These are so yummy & healthy! A perfect way to use up apples that aren't crisp enough for eating.

Apple Cinnamon Muffins


1/2 C. sugar (I use 1/3 C. honey)

4 Tbsp. butter, melted (I use 2 Tbsp. canola oil and 2 Tbsp. unsweetened applesauce)

1 C. milk (I use skim)

1 egg (I use Egg Beaters)

2 C. flour (1 1/2 C. whole wheat flour and 1/2 C. oatmeal--I use quick oats)

4 tsp. baking powder

1/2 tsp. cinnamon (I use 2 tsp.)

1/2 tsp. salt (I use 1/4 tsp.)

1 C. raw apples, finely chopped (leave the peels on)




Sift together flour, baking powder, salt, cinnamon, & sugar. Combine milk, egg, & butter and add to dry ingredients. Mix just enough to combine. Fold in apples. Drop into well greased muffin tins.




Topping (optional--I don't do this)


Place an apple ring (unpeeled) on top of each muffin & sprinkle tops with cinnamon & sugar mixture (2 Tbsp. sugar and 1/2 tsp. cinnamon) and chopped walnuts.





Bake at 400 degrees for 14-20 minutes or until toothpick inserted in center comes out clean.







recipe from Introductory Foods: HFED 110 by Carma Sutherland

Oatmeal Muffins

These are yummy muffins & are really good with jam or peanut butter or just plain!

Oatmeal Muffins


1 C. oatmeal (I used quick oats)

1 C. buttermilk (I just did 1 C. skim milk and 1 Tbsp. lemon juice (can also use vinegar) and let stand for 5-10 minutes)

1 egg (I use egg beaters)

1/2 c. brown sugar (I did 1/4 C. honey)

1 C. flour (I used whole wheat)

1 tsp. salt (I did 1/2 tsp.)

1 1/2 tsp. soda

1/4 C. melted butter (I did 1/8 C. oil & 1/8 C. unsweetened applesauce)





Pour buttermilk over oatmeal and let stand for 5 minutes. Combine sugar & egg & then add oatmeal mixture. Add sifted dry ingredients. Add melted shortening. Pour into greased muffin pans. Bake at 400 degrees for 10-15 minutes or until toothpick inserted in center of muffin comes out clean. Makes 12 muffins.






recipe from Introductory Foods: HFED 110 by Carma Sutherland

Zucchini Muffins/Bread

These muffins are so good! Danny & Jace eat them almost as fast as I can make them!

Zucchini Muffins/Bread


3 eggs (I use Egg Beaters)

2 C. sugar (I use 1/2 C. honey)

1 C. oil (I use 1/4 C. oil, 3/4 C. unsweetened applesauce)

1 Tbsp. vanilla

2 C. loosely packed grated zucchini (don't peel)

2 C. flour ( I use 1 1/2 C. whole wheat flour and 1/2 C. oatmeal)

1 Tbsp. cinnamon

2 tsp. baking powder

1 tsp. salt (I use 1/2 tsp.)

1/2 C. chopped walnuts (optional--I don't use them)




Beat eggs. Add sugar, oil, & vanilla. Beat mixture until thick & frothy. Stir in zucchini. Sift and add the dry ingredients. Pour mixture into 2 floured loaf pans. Bake at 350 degrees for approximately 1 hour. Cool in pan for 10 minutes & then remove & place on rack until completely cooled.





*I make these into muffins & this recipe makes 18 regular-sized muffins. Reduce the baking time to 15-25 minutes.





recipe from meatballmama on Tasty Kitchen

Amish Friendship Bread

I love Amish Bread, especially in the fall! Plus, it's a great way to share with friends--either with a starter or bread or both!



With cinnamon & sugar

With chocolate chips

Amish Friendship Bread Starter


2 1/4 tsp. yeast

1/4 C. warm water

3 C. flour, divided

3 C. sugar, divided

3 C. milk, divided


In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a container (glass, plastic, or ceramic--don't use metal), combine 1 C. flour & 1 C. sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 C. milk & dissolved yeast mixture. Cover loosely & let stand (it should get bubbly). Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 through 4, stir starter with a spoon (don't use metal). Day 5, stir in 1 C. flour, 1 C. sugar, & 1 C. milk (batter will be slightly lumpy). Days 6 through 9, stir only.

Day 10, stir in 1 C. flour, 1 C. sugar, & 1 C. milk. Remove 3 C. of batter to give to 3 friends (or if you want more bread again soon, keep 1 for yourself). I like to put the batter to give to friends in a gallon ziploc bag & write the date on it & make sure you give them the following recipe with the starter. Use the remaining batter (there should be about 1 C. left, give or take) to make a batch of Amish bread.





Amish Friendship Bread


Do not use any type of metal bowl or spoon for mixing. Do not refrigerate. If air gets in the bag, let it out. It is normal for the batter to rise, bubble, & ferment.


Day 1: Do nothing. This is the day you receive the batter. Make sure the bag is dated.

Day 2: Mush the bag.

Day 3: Mush the bag.

Day 4: Mush the bag.

Day 5: Mush the bag.

Day 6: Add to the bag 1 C. flour, 1 C. sugar, 1 C. milk. Mush the bag

Day 7: Mush the bag.

Day 8: Mush the bag.

Day 9: Mush the bag.

Day 10: Pour entire contents of the bag into a non-metal bowl & add 1 1/2 C. flour, 1 1/2 C. sugar, & 1 1/2 C. milk. Mix together.


In 4 ziploc bags labeled "Day 1" measure out 1 C. of mixture and place it in each bag. Date the bag & give it to 4 friends with the recipe.


With the remaining batter add:


3 eggs

1 C. oil (I do 1/2 unsweetened applesauce)

1/2 C. milk

1 C. sugar

2 tsp. cinnamon

1/2 tsp. vanilla

1 1/2 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

2 C. flour (I did half whole wheat flour)

1 large box instant vanilla pudding (or whatever flavor you want)



Grease 2 loaf pans. Mix an additional 1/2 C. sugar & 1 1/2 tsp. cinnamon in a non-metal bowl. Dust the greased pans with half the mixture. Pour the batter evenly into the 2 pans & sprinkle with the remaining cinnamon & sugar mixture. Bake at 325 degrees for 1 hour or until a toothpick inserted into center of bread comes out clean. Cool for 10 minutes & then remove bread from the pans. Store in the refrigerator.


Options: Add 1 C. chopped nuts, raisins, or chocolate chips (I did 1 loaf with cinnamon & sugar & 1 loaf with chocolate chips & they were both good! I didn't sprinkle cinnamon & sugar on top of the one with chocolate chips, but I did use it to dust the pan with).


Should the batter not be passed on the 10th day, be sure to date the batter for the recipient--they can use the date lines to keep track of what day they are on. If you keep a starter for yourself, you'll be baking bread every 10 days.








*Starter recipe from Ginny Lee & I don't know who I got the bread recipe from--someone in Rexburg when I received my very first starter :)

Carrot Muffins

These are tasty, easy to make & perfect for fall!

Carrot Muffins

1 1/2 C. whole wheat flour

1/2 C. oatmeal

3/4 C. brown sugar (I used 3/8 C. honey instead)

2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

1 1/4 tsp. cinnamon

3 eggs (I use egg beaters)

1/2 C. oil (I do 1/8 C. oil and 3/8 C. unsweetened applesauce)

1 tsp. vanilla

1 C. carrot puree (I just shredded mine)



Mix all ingredients together completely but don't overmix. Pour into greased muffin tins and bake at 350 degrees for 15-20 minutes or until toothpick inserted into center comes out clean. Makes 1 dozen muffins.





recipe from Missy with a few modifications by me:)

Sticky Buns

These are SO good and SO quick & easy! Definitely a must try!

Sticky Buns 

20-24 Rhodes rolls, frozen (I like them gooey, so I usually do 20) 

1 pkg. instant butterscotch pudding 

1/2 C. brown sugar 

1/4 to 1/2 C. butter 

cinnamon (to taste) 

1 C. pecans (optional, we're not huge nut fans, so I leave them out--the one's in the picture do have pecans though) 

Grease bundt (I like to use a 9x13) pan. Sprinkle 1/2 of pecans on bottom. Put in frozen rolls and sprinkle the dry pudding, brown sugar, & cinnamon over top of the rolls. Cut butter into small pieces and distribute evenly on top. Add rest of nuts. Spray a piece of plastic wrap with Pam and place over the bundt pan. Let stand overnight (the rolls will thaw out & rise) & bake (remove the plastic wrap) in the morning at 350 degrees for 20-30 minutes. 

*It's a good idea to put a baking sheet underneath the pan while the rolls are baking in case it spills over.

*I like to use a 9x13 pan.  I have found that the rolls bake better.  When I do it in a bundt pan, it seems like some of the rolls burn and some are still doughy.

 recipe from Mom

Banana Muffins (Whole Grain)

These are so good! Danny & Jace loved them too & they're pretty healthy :) I made up this recipe using this blueberry muffin recipe as a guide.

Banana Muffins (Whole Grain)

1/3 C. canola oil (do 3/4 of the amount unsweetened applesauce and 1/4 oil)

1/4 C. honey

2 eggs (I use egg beaters)

1 1/4 C. whole wheat flour

1/2 C. oatmeal

1 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

1 C. mashed ripe banana (2-3 bananas)

1/2 C. chopped walnuts (optional--we're not huge nut fans, so I don't ever add nuts, but I think it would be good)



Mix oil, honey, & eggs in a bowl. Put dry ingredients in sifter & alternate sifting in the dry ingredients & stirring in the banana. Bake at 375 degrees for 15-20 minutes.



Makes approximately 12 muffins.





Recipe from me

One Hour Rolls

These rolls are really tasty!

One Hour Rolls


1 1/4 cups milk, scalded (heat in microwave for 2 minutes)

4 Tbsp. butter

3 Tbsp. sugar

1 tsp. salt

2 eggs, beaten

1 Tbsp. yeast (with 1 tsp. sugar in 1/2 C. warm water)

4 cups flour (I always do at least 1/2 whole wheat)



Combine yeast, sugar & warm water in a small bowl & let sit until the yeast is dissolved. Scald milk by cooking in the microwave for 2 minutes. Melt butter in scalded milk. Cool. Add eggs, sugar, salt, and dissolved yeast. Mix in flour and cover and let raise for 20 minutes. Knead dough & add extra flour until your desired consistency is reached (I always need quite a bit more flour because the dough is really sticky). Shape into rolls and place on a pan (I use a jelly roll pan) with a few tablespoons of melted butter--make sure the butter gets on both sides of the rolls. Let the rolls raise until they double in size. Bake at 400 degrees for 10-15 minutes.



Makes approximately 16 rolls.





*This recipe works good for our family of 3 & we always have leftovers, but I always double the batch if it's going to be for more people.





recipe from Introductory Foods: HFED 110 by Carma Sutherland

Poppyseed Bunt Cake & Glaze

This is soooooo good! One of Danny & I's favorites :) We decided that we like it best after it's cooled instead of warm.

Poppyseed Bunt Cake

3 eggs

1 1/8 C. vegetable oil (I do 1/2 of it applesauce)

2 1/2 C. sugar

1 1/2 Tbsp. poppyseed

1 1/2 tsp. vanilla

1 1/2 tsp. pure almond extract

1 1/2 C. milk

3 C. flour (I usually do 1/2 of it whole-wheat)

1 1/2 tsp. baking powder

1 1/2 tsp. salt



Mix all the ingredients together. Batter will be slightly lumpy. Grease & flour pan (don't skip the flour--it really helps it come out all in one piece). Bake for approximately 1 hour at 350 degrees. Leave in pan for 5-10 minutes before removing. While the bread is sitting in the pan, make the glaze.



Glaze

1/4 C. orange juice concentrate

2 Tbsp. butter

3/4 C. sugar

1/2 tsp. vanilla

1/2 tsp. pure almond extract



Bring to a boil until sugar is dissolved (about 2 minutes). Then pour over top of cake (I like to poke holes in the top of the cake with a knife so that the sauce seeps down into the cake instead of just on the top).




*I usually make this in loaf pans instead of a bunt pan. This recipe will make 2 regular sized loaf pans or 6-7 mini loaf pans.





recipe from Mom

Cinnamon & Sugar Biscuits

These are yummy and quick & easy!

Cinnamon & Sugar Biscuits

2 C. flour (I use whole-wheat)

2 tsp. baking powder

1 tsp. salt

4 Tbsp. oil (I use 1 Tbsp. oil & 3 Tbsp. unsweetened applesauce)

1 C. milk (I use skim milk)

cinnamon & sugar




Mix ingredients together (except cinnamon & sugar) until just blended. Drop by tablespoonfuls into a 8x8 pan with a couple Tbsp. melted butter. Make sure the butter gets on both sides of the dough & then sprinkle generously with cinnamon & sugar.


Bake 12-15 minutes at 400 degrees.







*I used the recipe from the Garlic Cheese Biscuits found here. I just left out the cheese & garlic powder & added the cinnamon & sugar.

Nadine's Breadsticks

These are my favorite breadsticks & they're soooo yummy!

Nadine's Breadsticks

1 T. yeast

1 T. sugar

3/4 C. warm water

1 tsp. salt

2 T. oil

1 egg yolk

2 to 2 1/4 C. flour (I do at least half whole wheat)

3 T. melted butter (for pan)

garlic powder

parmesan cheese




Combine yeast, sugar & warm water in a small bowl until the yeast is dissolved & foamy. Mix oil, egg & yeast mixture in a large bowl. Sift in the flour & salt & mix together. Pat out on a generously floured board & then roll it out with a rolling pin. Cut into strips with a pizza wheel. Roll strips in the melted butter & place in a 9x13 pan, nearly touching. Sprinkle very generously with garlic powder & parmesan cheese. Let rise until doubled in size & bake at 475 degrees for 12-15 minutes.






*This makes the perfect amount for our family of three, but if there's more people, I always double the recipe & use a jelly roll pan.






recipe from Nadine

Pumpkin Pancakes

These were an instant favorite for my family! So yummy & they were still great heated-up the next day! It's something I will definitely be making over & over again!

Pumpkin Pancakes


2 C. flour (I use whole-wheat)

3 Tbsp. brown sugar

2 tsp. baking powder

1 tsp. soda

1 tsp. ground allspice (I used nutmeg)

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

1 1/2 C. milk

1 C. pumpkin puree

1 egg

2 Tbsp. vegetable oil (I did 1 Tbsp. oil & 1 Tbsp. applesauce)

2 Tbsp. vinegar




Mix together the milk, pumpkin, egg, oil, & vinegar. Sift in flour, brown sugar, baking powder, soda, spices, & salt. Stir together just enough to combine (mine had quite a few lumps). Pour or scoop the batter onto a heated griddle, using approximately 1/4 C. for each pancake (I found it helpful to spread it out with a spoon once you've poured the batter onto the griddle because it's quite thick). Brown on both sides & serve hot. We like to eat them with powdered sugar, but I've heard they're good with maple syrup too!


Makes 12 pancakes.





*I like to use a little extra of all of the spices.




*For an extra little treat, I added some semi-sweet chocolate chips into the last few pancakes (before cooking) & had them with powdered sugar--it was soooooo good!








recipe from Allrecipes.com

Downeast Maine Pumpkin Bread

This pumpkin bread is sooooo good & it's even better the 2nd day! It's definitely a must-have recipe for the holiday season!

Downeast Maine Pumpkin Bread 1 (15oz.) can pumpkin puree 4 eggs 1 C. vegetable oil (I do 1/2 C. oil, 1/2 C. applesauce) 2/3 C. water 2 C. sugar (I do 1 1/2 C. granulated and 1/2 C. brown) 3 1/2 C. flour (I like to do at least 1/2 of that whole-wheat) 2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. ground cinnamon (I like to add more of all of the spices) 1 tsp. ground nutmeg 1/2 tsp. ground cloves 1/4 tsp. ground ginger semi-sweet chocolate chips (optional) nuts (optional) cinnamon & sugar (optional) In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water, & sugar until well blended. Sift the dry ingredients into the pumpkin mixture & mix until just blended. Pour into greased & floured bread pans (three 7x3 inch loaf pans). Bake at 350 degrees for approximately 50 minutes. Loaves are done when toothpick inserted in center comes out clean. *I did 1 large & 1 medium bread pan and I added chocolate chips to one and sprinkled cinnamon & sugar on top of the other one (prior to baking). They were both so good & it was nice to have 2 different kinds! You could also add nuts if you like. recipe from Allrecipes.com

Corn Bread

Corn Bread


1 C. corn meal

1 C. flour (I use whole-wheat & it tastes really good)

2 Tbsp. sugar (optional--I don't use it)

1 Tbsp. baking powder

1 tsp. salt

1/3 C. oil (I do mostly unsweetened applesauce & a little oil)

1 egg (I use egg beaters)

1 C. milk



Mix until just blended. Pour into a greased 8x8 pan that has @ 2 Tbsp. melted butter in the bottom. Bake at 400 degrees for approximately 20-25 minutes.





*This is best when it is served warm with honey!






Recipe from my mom