Glazed Cranberry-Orange muffins with Walnut Crumb Topping

INGREDIENTS:
1-1/4 cups dried, sweetened cranberries
4 Tbsp. frozen orange juice concentrate, divided use
4 Tbsp. water
2-1/2 cups unbleached all-purpose flour, divided use
3/4 cup sugar, divided use
2-1/4 tsp. baking powder, divided use
11 Tbsp. (1 stick + 3 Tbsp.) Smart Balance 50/50 Butter Blend (or butter), melted, divided use
1/4 cup chopped or broken walnuts , toasted
1/2 tsp. baking soda
1/4 tsp. sea salt
1-1/2 Tbsp. orange zest, packed
1 cup low-fat vanilla yogurt
1 X-large egg
1 cup confectioner’s sugar

Combine cranberries, OJ concentrate and water in small saucepan; heat to boiling; cover; off heat; let sit for 30 minutes to plump.Heat oven to 425F (400F for dark or coated pans). Spray a 12-cup muffin pan with nonstick cooking spray; set aside.

Make crumb topping: In medium bowl, whisk together 1/2 cup flour, 1/4 cup sugar, and 1/4 tsp. baking powder. Stir in 3 Tbsp. melted butter, then add walnuts, pinching mixture into clumps with fingers. Set aside.

In another medium bowl, whisk together remaining 2 cups flour, 1/2 cup sugar, 2 tsp. baking powder, baking soda, salt and orange zest. Drain the cranberries well, pressing them down in a sieve, but catch the juices that remain. Pat the cranberries dry by rolling them in several thicknesses of paper towels. Add them to the flour mixture, tossing to coat well.In a large bowl, whisk together the remaining 8 Tbsp. melted butter, yogurt and egg. Pour the flour mixture into the liquids and stir lightly with a spoon or spatula just till barely combined. Do not overmix – it’s okay to have some lumps. Spoon batter into muffin cups and cover with crumb topping. Gently press topping onto muffins.

Bake about 15 minutes, or till a toothpick inserted near center returns clean. Cool muffins on wire rack. While muffins are cooling, prepare a glaze using 1 cup confectioner’s sugar and about 2 Tbsp. of the reserved juice from the cranberries. Use as much of the juice as you need to make a thin glaze. Drizzle it over tops of muffins and let them air dry till the glaze hardens. Serve immediately or freeze for later use. Yield: 12 muffins

Pumpkin Nut Bread

INGREDIENTS
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves

DIRECTIONSPreheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Famous Dave's Corn Bread with Honey Jalapeno Glaze

INGREDIENTS

Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl; set aside. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well. Add to the cornmeal mixture and mix gently - there should be no lumps, but do not overmix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or up to overnight. Heat oven to 400 degrees F.
Spoon the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 to 30 minutes or until a cake tester comes out clean and the top is golden brown.
In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeno and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally. Remove from heat. Drizzle over Corn Bread.1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 ounce) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise
Honey Glaze:
1/2 cup butter
1 large jalapeno pepper, seeded, finely diced
3 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne

METHOD

Debbie's Homemade White Bread

Ingredients

• 3/4 cup warm water
  
• 2 pkgs. rapid-rise dry yeast
  
• (or 2 1/2 T. if you buy in bulk)
  
• 1 tsp. honey
  
• 2 2/3 cups warm water
  
• 
  1/4 cup sugar
• 1 T. lite salt
• 3 T. butter-flavored Crisco
• 8-9 cups bread flour

Method

1. Make yeast mixture with warm water, yeast and honey. Let rise.
2. When ready, add yeast
   mixture to the 2 2/3 cups warm water.
   
3. Then add the next 3 ingredients and 5 cups of
   the bread flour. Beat well, until smooth.
4. Add 3 cups more flour, plus a bit more to make
   dough workable.
5. Knead about 10 minutes or until extra smooth.
6. Rub dough lightly with a
   bit of Crisco. Put in large bowl and let rise until double.
   
7. Shape into 4 loaves and place in greased loaf pans (make a few fork holes in each loaf to prevent air bubbles) and let rise
   again - about 30-40 minutes.
8. Bake at 425 degrees for 20 minutes. Rub tops of warm loaves with butter.

ENJOY EATING ~ especially warm right out of the oven! Yummy!

Recipe from Debbie Jones

Lindsays Heavenly Sugar Bread

Ingredients

3 cups flour
3 T water
a pinch of sugar

Method

Mix ingredients and bake for 20 minutes.


Recipe invented by Lindsay Jones age 8

Pumpkin Apple Streusel Muffins

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 cups peeled, cored and chopped apple
• 2 tablespoons all-purpose flour
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 4 teaspoons butter

Method

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Recipe from Mary Ellen Wood (Family Friend)

Cinnamon Rolls

Ingredients

1 package yeast
1/2 c. warm water
2 T. margarine
1 egg
3 T. Sugar
1/2 tsp salt
2 1/2 c. flour

Method

Dissolve yeast in warm water. Beat in sugar, salt, margarine, egg and 1 cup flour to make soft dough. Knead 2 minutes until smooth. Roll out to a 18x9 size. Brush with butter. Sprinkle with sugar and cinnamon. Let rise for 30 minutes then bake at 375 degrees for 30-35 minutes.


Recipe from Audrey Schepler

Zucchini Bread

Ingredients

3 eggs
1 c. oil
1 tsp. salt
1/4 tsp. baking powder
2 tsp. vanilla
1/2 c. raisins (optional)
2 c. sugar
3 tsp. cinnamon
1 tsp. soda
2 c. grated zucchini
3 c. flour

Method

Pour batter into greased baking loaf pan. Bake at 325 for 1 hour.


Recipe from Audrey Schepler

Grandma's Almond Rolls

Ingredients

4 c. sifted four
1 T. salt
1/4 c sugar
1 1/2 pkg yeast (dry)
2 can almond filling
1/4 c. very warm water
1 c. margarine
3 egg yolks (beaten)
1 c. milk scalded
(cooled to lukewarm)

Method

Put flour, salt, and sugar in large bowl. Cut in margarine. Dissolve yeast in very warm water, let stand 5 minutes without stirring. Combine mixture with milk, eggs and yeast. Beat well. Chill over night. Divide dough in half. Roll out to pie crust thickness. Spread with almond filling, sprinkle with cinnamon. Roll up and cut in 1 inch slices. Let rise in pan 1 hour. Bake at 350 degrees for 25 minutes. Makes 2- 8x8 inch pans.


Recipe from Grandma Schepler
These are a must over the holidays!

Braided Bread

Ingredients

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs
2 tablespoons butter, melted

Method

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but has not melted.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Punch dough down and turn it out onto a lightly floured surface.
Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick.
Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs.
Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
Preheat oven to 350. Place loaf on a buttered baking sheet and cover loosely with a damp towel.
Place loaf in a warm place free from draft and allow to rise until nearly doubled in bulk, about 45 minutes.
Brush the risen loaf with melted butter (or use cream). Bake in preheated oven for 50 to 55 minutes, or until golden.
Recipe from Audrey Schepler

Homemade Bread

Ingredients

3/4 c. warm water
2 pkgs dry yeast
1 tsp. honey
3 T. shortening
8-9 c. flour
1/4 c. sugar
2 2/3 c. warm water

Method

Make yeast mixture with water, yeast and honey. Let rise. When ready add yeast mixture to the 2 2/3 c. water. Then add the next 3 ingredients and 5 cups of flour. Beat well until smooth. Add 3 cups more flour, plus a bit more to make dough more workable. Knead about 10 minutes or until smooth. Put in bowl and let rise until double in size. Pour in 4 greased loaf pans and let rise again. Bake at 425 degrees for 20 min.


Recipe from Audrey Schepler

Apple Nut Bread

Ingredients

1/2 c. margarine
1 c. sugar
2 eggs
2 T. sour milk
1 tsp. baking soda
2 c. flour
1/2 tsp. salt
1 tsp vanilla
2 c. apples
nuts

Topping

2 T. margarine
2 T. flour
2 T. sugar
1 tsp cinnamon
* mix four and margarine then add other topping ingredients*

Method

Cream margarine and sugar. Add eggs one at a time. Then add sour milk and baking soda to the mixture. Add vanilla then flour, salt, fruit, and nuts. Pour mixture into loaf pan. Bake for 1 hour at 350 degrees.


Recipe from Audrey Schepler

Easy Almond Rolls

Ingredients 1-7 oz box Almond Paste

1 stick (8 tbsp) butter, room temperature

3 Tbsp sugar

3 Tbsp cinnamon

1 Tbsp flour

2 (8 oz) tubes refrigerated crescent rolls (8 count each)

Icing:

1 cup powdered sugar

1 Tbsp orange juice or

1 Tbsp milk mixed with 1/4 tsp almond extract

Optional garnish: toasted almonds slivers

Method 1 Preheat oven to 375F or to temperature noted with crescent roll directions. Lightly grease a cookie sheet. 2 Grate Almond Paste on large hole side of a box grater. Add Almond Paste, butter, sugar, cinnamon and flour to a bowl or food processor. Mix until well blended. 3 Unroll crescent dough. Divide each package into 4 rectangles. Pinch center seams (of 2 triangles) together securing the rectangle shape. With a spatula, spread equal amounts of cinnamon almond filling over each rectangle. 4 Starting at the short end of each rectangle, roll dough into a roll and pinch seam closed. Cut each roll into 3 equal pieces and slightly flatten with fingers. 5 Place each piece, side by side, on baking sheet (four rows across and six rows down). Bake for 12 - 14 minutes or until golden brown in color. Cool on wire rack. 6 While rolls are cooling, whisk powdered sugar with orange juice or milk mixed with almond extract. Spread onto cooled rolls. For an extra pretty garnish sprinkle with toasted almonds while icing is still wet. Recipe from Stacey Jones *This recipe is a knockoff of a homemade version my Grandma used to make*

Grandma Debbie's Banana Bread

Ingredients

• 1/2 cup shortening
• 1 cup white sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3-4 ripe bananas

Method

1. Preheat oven to 350 degrees F . Lightly grease an 8x4 inch loaf pan.
2. In a large bowl, cream the shortening and sugar. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Pour batter into prepared pan.
3. Bake in preheated oven for 60 minutes, or until a knife inserted into center of loaf comes out clean.

Recipe from Debbie Jones