Lemon Glaze
In a small bowl, stir sugar and lemon juice until smooth.
PUMPKIN BREAD
Simply delicious. Serve the Cinnamon Whipped Topping with any sweet quick bread.
3-1/2 cups SWEET QUICK-BREAD MIX, page 20
1/3 cup vegetable oil
1 cup mashed cooked pumpkin
2 eggs, beaten
1/2 cup milk or orange juice, if desired
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup chopped nuts
1/2 cup raisins
Cinnamon Whipped Topping, below
Cinnamon Whipped Topping
1 cup whipping cream
1 teaspoon ground cinnamon
3 tablespoons powdered sugar
Preheat oven to 350F (175C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a bowl, combine SWEET QUICK-BREAD MIX, vegetable oil, pumpkin, eggs, milk or juice, cinnamon, nutmeg and cloves until blended. Add nuts and raisins. Pour into prepared pan or pans.
Bake 55 to 60 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool 5 minutes. Turn out of pan. Cool right-side up on rack. Prepare topping To serve, cut into 1/2-inch slices; spread each with Cinnamon Whipped Topping. Makes 1 or 2 loaves.
Cinnamon Whipped Topping
In a medium bowl, whip cream until soft peaks form. Gently stir in cinnamon and powdered sugar. Refrigerate until served. Makes about 2 cups.
BREAD BASKET BOWLS
Eat the contents and then the bowl.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cups lukewarm water 110F (45C)
1 egg, slightly beaten
2 tablespoons vegetable oil
About 5-1/2 cups HOT ROLL MIX, page 17
1 egg
1 tablespoon water
In a bowl dissolve yeast in water. When yeast bubbles, stir in beaten egg and oil. Gradually stir in 3 cups HOT ROLL MIX until blended. Add additional HOT ROLL MIX to make a stiff dough. Turn out on a floured surface. Knead until smooth, about 10 minutes. Add more flour as needed. Grease bowl. Place dough in greased bowl, turning to grease all sides. Cover and let rise in a warm place until doubled, about 1 hour.
While dough is rising, grease the outsides and bottoms of eight 10-ounce custard cups; set aside. Punch down dough. Turn out on floured surface. Knead about 5 times. Divide dough into 8 pieces.
Shape into smooth balls. Roll 1 ball into a 6-inch circle. Lay over 1 inverted and greased custard cup. Mold dough to cover cup. Repeat with other balls of dough. Place dough-covered cups on 2 ungreased baking sheets, about 2 inches apart. Let stand uncovered 10 minutes.
Preheat oven to 375F (190C). Bake 20 minutes. Beat 1 egg with 1 tablespoon water. Remove custard cups from oven. Brush bread bowls with egg-water mixture. Bake 5 minutes longer. Remove from oven.
Turn right side up; remove custard cups. Brush inside of each bread bowl with egg-water mixture. Bake 10 to 15 minutes longer until lightly browned. Cool. Makes 8 bread baskets.
SPICY APPLESAUCE BREAD
Cool, smooth cream cheese is the perfect companion.
3-1/2 cups SWEET QUICK-BREAD MIX, page 20
1/3 cup vegetable oil
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup applesauce
1/2 cup chopped nuts
1/2 cup raisins
Whipped cream cheese
Preheat oven to 325F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a medium bowl, combine all ingredients except cream cheese, stirring to blend. Pour into prepared pan or pans.
Bake 60 to 70 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan or pans. Cool right-side up on rack. Spread cooled slices with cream cheese. Makes 1 or 2 loaves.
Variation-Use pistachios and 1/4 cup chopped dried pineapple or crystallized ginger.
ZUCCHINI BREAD
Take advantage of the bountiful zucchini harvest. Freeze bags of grated zucchini to use in this bread and in Zucchini Muffins, page 253. To prevent tunnels in your bread, stir only until all the ingredients are moistened.
3-1/2 cups SWEET QUICK-BREAD MIX, page 20
1/3 cup vegetable oil
2 eggs, beaten
2 cups grated unpeeled zucchini
3 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts
Preheat oven to 325 F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a medium bowl, combine all ingredients, stirring to blend. Pour into prepared pan or pans.
Bake 60 to 75 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack. Makes 1 or 2 loaves.
COUNTRY FRENCH BREAD
Some bakers make this bread round, rather than the traditional long loaf.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cups lukewarm water 110F (45C)
2 eggs, beaten
5 to 6 cups WHOLE-WHEAT HOT ROLL MIX, page 18
1 tablespoon cornmeal
1 to 2 tablespoons butter or margarine, melted, if desired
In a bowl, stir yeast into water until softened. Stir in eggs. Beat in 5 cups WHOLE-WHEAT HOT ROLL MIX until blended. Let rest 2 minutes. Stir in more mix to make a soft dough. Knead 7 to 10 minutes until smooth. Grease bowl. Place dough in bowl, turning to grease all sides. Cover with a damp towel. Let rise in a warm draft-free place until doubled in bulk, about 1 hour. Punch down dough. Let rest 10 minutes.
Grease 2 large baking sheets. Sprinkle with cornmeal; set aside. On a lightly oiled surface, divide dough in half. Shape each into a ball. Roll each ball to a 10” x 3” rectangle. Roll up firmly starting with one long side. Pinch to seal edges. Place loaves seam-side down on prepared sheets. Make 5 diagonal slashes across top of each loaf. Brush with water. Let rise until almost doubled.
Preheat oven to 375F (190C). Brush loaves with water again. Place a baking pan on lower oven shelf. Pour 1 inch warm water in pan. Place loaves in center of oven. Bake 30 to 35 minutes until golden brown. Brush with butter, if desired. Makes 2 loaves.
MUFFINS & ROLLS
Homebaked muffins or rolls are welcome at any time, especially morning. Can you think of a better way to awaken your family than with the aroma of biscuits or muffins just out of the oven? In just a few minutes you can prepare any of the Melt-In-Your-Mouth Mufffins for breakfast. For those who are running late, wrap a Gran Muffin in a napkin, to be enjoyed on the way to work or school.
Madeline is our “muffin lady” and she has come up with combinations sure to please even the most finicky person. We encourage you to personalize our recipes by adding fruit, herb and nut combinations that appeal to you.
To make biscuits lighter, knead the dough 10 to 15 times. Your biscuits will rise higher and you will wish you had always made them this way. Be sure to try our Orange Biscuits as well as the Cheese and Herb Biscuits.
Make your own Hamburger Buns and English Muffins and try our new Squash Roll that’s sure to be a hit. Our best-ever Pan Rolls have been standbys for years. Our new English Griddle Scones are topped with a delicious Peach Devonshire Cream.
In every cookbook, there are recipes that are difficult to categorize. At the end of this chapter you will find “other” recipes including Bagels, Crispy Breadsticks, Pizza Crust and Super-Duper Doughnuts.
LEMON-POPPY SEED MUFFINS
Fragrant lemon paired with crunchy poppy seeds.
2-1/4 cups MUFFIN MIX, page 19
1 (3.4-oz.) package instant lemon-pudding mix
1 tablespoon poppy seeds
1/4 teaspoon grated lemon peel
1 cup milk
2 eggs, beaten
1/4 cup vegetable oil
Lemon Glaze, page 242
Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking spray. In a medium bowl, combine MUFFIN MIX, lemon-pudding mix, poppy seeds and lemon peel.
Combine milk, eggs and oil in a medium bowl. Add all at once to dry ingredients. Stir until moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake in preheated oven 12 to 15 minutes until golden brown. Prepare Lemon Glaze. Drizzle Glaze on warm muffins. Makes 10 large muffins.
Freeze-Ahead Muffins: Line muffin cup with paper liner. Fill with batter. Pop pan in the freezer. When frozen, remove muffins from pan and transfer to freezer container. When ready to bake, place frozen muffins into pan and place in preheated oven. Increase baking time 3 to 6 minutes.
MELT-IN-YOUR-MOUTH MUFFINS
A delicious addition to any meal. Serve for breakfast with bacon and eggs.
2-3/4 cups MUFFIN MIX, page 19
1 egg, beaten
1 cup milk
1/2 cup butter or margarine, melted, or 1/2 cup vegetable oil
Variations
Cornmeal Muffins—Decrease MUFFIN MIX to 2-1/4 cups. Add 1/2 cup cornmeal.
Butterscotch-Pecan Muffins—Melt 6 tablespoons butter in saucepan. Stir in 6 tablespoons brown sugar. Place 1 tablespoon of brown-sugar mixture and 2 to 3 pecans in bottom of each muffin cup. Fill cups 3/4 full with batter.
Dried Fruit Muffins—Add 1 cup chopped dried fruit (apricots, cherries, peaches, blueberries, pineapple, strawberries) to liquid ingredients.
Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking spray. Put MUFFIN MIX in a medium bowl. Combine egg, milk and butter, margarine or oil in a small bowl. Add all at once to MUFFIN MIX. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes, until golden brown. Makes 10 large muffins.
Fresh Peach Muffins—Gently fold 1 cup diced fresh peaches into batter before filling muffin pans.
Banana Muffins—Mash 1 banana (1/2 cup) and add to liquid ingredients before adding liquid to MUFFIN MIX.
Blueberry Muffins—Gently fold 1 cup fresh, frozen or drained canned blueberries into basic muffin batter just before filling muffin pans.
Cranberry-Nut Muffins—Gently fold 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped nuts and 3 tablespoons sugar into basic muffin batter just before filling muffin pans.
MOLASSES BRAN MUFFINS
These sweet-tasting, fiber-rich muffins were described as “too good to be breakfast muffins” by one of our children whose tastes are hard to please.
2 cups all-bran cereal or 1 cup all-bran plus 1 cup bran flakes
1/4 cup melted butter or vegetable oil
1/4 cup molasses
1 cup milk
1 egg
1/2 cup raisins, optional
1-1/2 cups MUFFIN MIX, page 19
Variation
Chocolate Nut—Omit raisins and substitute 1/2 cup each mini-chocolate morsels and chopped nuts.
Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking spray. In a medium bowl combine cereal, butter or oil, molasses, milk and egg. Let stand 5 minutes.
Add raisins, if desired, and MUFFIN MIX. Stir just until ingredients are moistened. Fill prepared muffin pans 3/4 full. Bake 15 to 20 minutes, until edges are brown. Makes 10 large muffins.
MORNING MUFFINS
Make these sweet and moist muffins a variety of ways. Our favorite is the fresh peach.
2-1/2 cups QUICK MIX, page 21
4 tablespoons sugar
1 egg, beaten
1 cup milk or water
Butter and honey, if desired
Variations
Dried Fruit or Nut Muffins—Add 1/2 cup chopped raisins, dates, dried berries or fruits, or nuts to dry ingredients. Before baking, sprinkle with mixture of cinnamon and sugar.
Blueberry Muffins—Gently fold 1 cup fresh, frozen or drained blueberries into batter before putting into muffin pans.
Oatmeal or Bran Muffins—Reduce QUICK MIX to 1-3/4 cups. Add 3/4 cup quick rolled oats or all-bran cereal to dry ingredients before adding liquid ingredients.
Preheat oven to 425F (220C). Generously butter muffin pans. Place QUICK MIX, in a medium bowl. Add sugar and mix well. In a bowl, combine egg and milk or water. Add all at once to dry ingredients. Stir until just blended. Fill prepared muffin pans 2/3 full. Bake 15 to 20 minutes, until golden brown. Serve hot with butter and honey, if desired. Makes 12 large muffins.
Apple Muffins—Fold 1 cup grated raw apple into muffin batter before putting into muffin pans and increase baking time to 20 to 25 minutes.
Fresh Peach Muffins—Fold 1 cup diced fresh peaches into batter before putting into muffin pans and increase baking time to 20 to 25 minutes.
Orange Muffins—Add 1 tablespoon fresh orange peel or 1-1/2 teaspoons dried orange peel to dry ingredients before adding liquid ingredients.
Cranberry Muffins—Gently fold 2/3 cup chopped cranberries into muffin batter before putting into muffin pans.
ZUCCHINI MUFFINS
These are similar to a favorite restaurant specialty. Scrumptious!!
2 cups MUFFIN MIX, page 19
1/2 cup sugar
1/2 cup chopped nuts
1 tablespoon ground cinnamon
1 cup grated zucchini
1 egg, beaten
1/2 cup butter, melted
2 teaspoons vanilla extract
Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking spray. In a medium bowl, combine MUFFIN MIX, sugar, nuts and cinnamon. Combine zucchini, egg, butter and vanilla in a medium bowl.
Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 20 to 25 minutes until golden brown. Makes 10 medium muffins.
CRISPY BREADSTICKS
A nice accompaniment for your Italian dishes.
2 cups QUICK MIX, page 21
1/2 cup cornmeal or all-purpose flour
1/2 teaspoon salt
About 1/2 cup milk or water
Sesame, caraway or poppy seeds, if desired
Preheat oven to 400F (205C). Lightly grease baking sheet. In a medium bowl, combine QUICK MIX, cornmeal or flour and salt. Add milk or water to form dough. Knead about 12 times, until dough is smooth. Divide into 12 balls of dough. Shape into pencil-like strands 1/2 inch thick. Roll in sesame, caraway or poppy seeds, if desired. Bake about 20 minutes, until brown and crisp. For extra crispness, turn off oven and leave breadsticks in oven 5 to 10 more minutes. Makes 12 breadsticks.
Clockwise from top: Molasses-Bran Muffins, page 251, Melt-In-Your-Mouth Muffins with apricots, page 250
BISCUITS
When time is short, try this simplified biscuit recipe.
3 cups QUICK MIX, page 21
3/4 cup milk or water
Variations
Cheese and Herb Biscuits—Add 1/3 cup grated Cheddar cheese and chopped parsley, chives or herbs to taste while stirring dough.
Buttermilk Biscuits—Substitute 3/4 cup buttermilk for milk or water.
Country Dumplings—Drop dough by tablespoonfuls over top of boiling beef or chicken stew. Boil gently 10 minutes uncovered. Cover and cook over medium-high heat 10 more minutes, until completely cooked. Makes 12 dumplings.
Preheat oven to 450F (230C). Grease a baking sheet. Combine QUICK MIX and milk or water in a medium bowl. Stir until just blended. Drop dough by tablespoonfuls onto prepared baking sheet. Bake 10 to 12 minutes, until golden brown. Makes 12 large drop biscuits.
Make-A-Mix Page 18