Dinner Rolls

My friend, Becca, gave me this recipe and they are seriously the best! These are especially great served hot!

3 ½ to 3 ¾ cups all-purpose flour
¼ cup sugar
¼ cup butter 1 teaspoon salt
1 package regular or quick active dry yeast (2 ¼ teaspoon)
½ cup very warm water
½ cup very warm milk
1 large egg

Mix 2 cups of the flour, the sugar, ¼ cup butter, salt and yeast in large bowl. Add warm water, warm milk and egg. Beat with mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping the bowl frequently. Stir in enough remaining flour to make dough easy to handle.

Knead the dough about 5 minutes or until dough is smooth and springy. Place dough in large greased bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double.

Grease 9x13 pan.

Gently push fist into dough to deflate. Pull off small portions of dough (enough to make one roll), shape into balls and place in pan. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.

Heat oven to 375.

Bake 12 to 15 minutes or until golden brown.

Corn Bread

1/2 c. sugar (or sucanat)
1/2 c. butter
2 eggs
1 c. cornmeal
1 1/4 c. flour (can be whole wheat)
1 Tb. baking powder
1/4 tsp. salt
1 c. milk

Cream sugar and butter together. Add eggs and beat well. Add dry ingredients alternately with milk. Pour into a greased 9-in. pan and bake at 350 degrees for 35 min.

Raspberry Coffee Cake

This is a favorite from Light 'n Tasty. I often make it for Christmas.

1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup reduced-fat plain yogurt
2 tablespoons butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup unsweetened fresh or frozen raspberries
1 tablespoon sliced almonds

GLAZE:
1/4 cup confectioners' sugar
1 teaspoon fat-free milk
1/4 teaspoon vanilla extract

In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened.

Spoon two-thirds of the batter into a greases 8-in. round baking pan (I use a springform pan. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.

Bake at 350 degrees for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature. Yield: 8 servings.

Scones

2 3/4 c. - 3 c. flour
3/4 c. granulated sugar
1 c. buttermilk (or sour milk)
1/4 c. oil or butter
3/4 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. nutmeg
1 c. dried currants, raisins, or cranberries

Combine dry ingredients and fruit together and wet ingredients separately. Add together. Drop by Tb. on lightly greased cookie sheet. Bake at 375 degrees fr 12 -15 min.

Italian Butter

1 stick softened butter
1 Tb. Italian seasoning

Combine and chill 1/2 hr.

Delicious on baked potatoes, hot cooked pasta, or garlic bread.

Pumpkin Cranberry Crumb Muffins

This is my original recipe inspired by a recipe for quick bread.

2 eggs
1 c. pumpkin puree (probably a little more - I used all that I had left from the pumpkin pancakes)
1/2 c. oil
1 c. sugar
2 1/4 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/4-1/2 tsp. nutmeg (I fresh grate it)
1 tsp. baking soda
1/2 tsp. salt
2 c. fresh cranberries (rough chop 1/2 of them) - could probably use frozen

Combine eggs, pumpkin, and oil. Set aside. In a large mixing bowl, combine sugar, flour, spices, soda, and salt. Add cranberries and toss to coat. Add wet ingredients and stir until combined - don't overmix.

In a small bowl mix together:
1/4 c. brown sugar
1/4 c. flour
1/4 c. quick oats
3 Tb. melted butter

Spoon muffin batter in lined muffin tin and sprinkle about 1 tsp. of topping on each muffin. Bake at 400 degrees for 20-22 min. Makes 20-24 muffins.

Pumpkin Pancakes

Amy posted about this recipe on her blog and the original is a Martha Stewart. It's AMAZING! Best pancakes we've ever had.

1 1/4 c. flour
2 Tb. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1/8 tsp. nutmeg (I just grate some fresh in)
pinch of cloves
1 c. milk
6 Tb. pumpkin
2 Tb. melted butter
1 egg

Combine dry ingredients in mixing bowl. Combine wet ingredients in separate bowl or measuring cup. Pour wet into dry and stir or whisk to combine. Makes 6-10 pancakes.

Cottage Cheese & Chive Muffins

My sister has a muffin book and this is from it.

2 c. self-rising flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. butter, softened
1/4 c. light brown sugar
1 egg, lightly beaten
1 c. cottage cheese - be very generous
1/4 c. skim milk
3 Tb. fresh chives, chopped

Combine dry ingredients. Cut in butter. Add wet ingredients and chives. Bake at 375 degrees for 20 min.

Sweet Potato Cornbread w/Orange or Maple Butter

This is so yummy served warm!

1 c. flour
1/2 c. cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
2 eggs
1 c. mashed sweet potato
1/4 c. oil
3 Tb. maple syrup
1/2 c. buttermilk

Combine flour, cornmeal, baking powder, soda, salt, & cinnamon. In separate bowl combine eggs, sweet potato, oil, syrup, and buttermilk. Add wet mixture to dry and stir just to combine. Pour into a 9 in. greased pan and bake at 375 degrees for 20-25 minutes. Serve with orange or maple butter.

ORANGE BUTTER
1 stick butter, softened
grated zest of 1 orange

MAPLE BUTTER
1 stick butter, softened
2 Tb. maple syrup

Blueberry Muffins

1 c. all-purpose flour
3/4 c. whole wheat flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. vanilla
1 beaten egg
3/4 c. milk
1/4 c. canola oil
1 tsp. lemon peel, finely shredded
1 c. blueberries, fresh or frozen

In a med. bowl combine flours, sugar, baking powder, cinnamon, and salt. Make a well in center of dry mixture; set aside. In another mixing bowl combine egg, milk, vanilla and oil. Add mixture all at once to the dry mixture - stir just until moistened. Fold in blueberries and lemon peel - do not overmix. Spoon batter into greased or lined muffin pan filling 2/3 full. Bake at 400 degrees F for 20 min. until golden. Makes 10-12 muffins.

Biscuits

1 c. flour
1 c. whole wheat flour
1 Tb. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 c. butter
2/3 c. milk

Combine flours, baking powder, sugar, cream of tartar, and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center and add milk. Stir until moinstened.

Tuen dough oonto a lightly floured surfacee. Quickly knead dough by gently folding and pressing dough 10-12 strokes or until nearly smooth. Lightly roll dough to 1/2-in. thinkness. Cut dough with 2 1/2 in. biscuit or any cookie cutter.

Place biscuits 1-in. apart on an ungreased baking sheet. Bake in a 450 degree oven for 10-12 min. or until golden. Serve hot. Makes 10-12 biscuits

Cran-Orange Streusel Muffins

This is recipe is from Light & Tasty - Dec./Jan. '07. I changed a few things to make it work for us.

1/4 c. butter, softened
1/2 c. sugar
1 egg
1 c. milk
1/4 c. oil
1/2 tsp. vanilla extract
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. fresh or frozen cranberries, chopped
2 1/2 tsp. grated orange peel

Streusel topping:
2 Tb. flour
2 Tb. brown sugar
1/4 tsp. cinnamon
2 Tb. cold butter

Beat butter and sugar until crumbly, about 2 min. Add egg; mix well. Beat in milk, oil, and vanilla. Combine the flour, baking powder, and salt. Stir into butter mixture just until moistened. Fold in cranberries and orange peel.

Fill greased muffin cups (or use papers) 3/4 full. Combine the topping ingredients and then cut in the butter. Sprinkle over batter.

Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 min.