Muffins & Sweet Breads

Ingredients:

1-3/4 cup flour
1-1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
2 ripe bananas, mashed
1/2 cup vegetable oil
1/4 plus 1 Tbsp. buttermilk or yogurt
1 tsp vanilla extrace
1 cup chopped walnuts and/or mini chocolate chips

In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine eggs, bananas, oil, buttermilk and vanilla. Add to flour mixture, stir well. Fold in nuts and/or chocolate chips. Line a 9 x 5 x 3 inch baking pan with parchment paper. Bake at 325 for 1 and 1/2 hours or until toothpick comes out clean from center of bread. Yields 1 loaf.

Desserts, Uncategorized

Ingredients:
4 cups sliced apples or 3 cups plus 1 cup fresh cranberries
1/2 cup water
1/2 tsp cinnamon
1/2 cup butter
3/4 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup dry oats

Place apples in greased 9×9 baking dish. Preheat oven to 350 degrees. Pour water over the apples. Sprinkle with cinnamon. Cream together butter and both sugars. Add flour and oatmeal, blend well. Sprinkle mixture over apples. Bake for 30 to 40 minutes or until golden brown. Serve with ice cream if desired.

Optional bottom crust
Ingredients: 1/2 cup butter
1/4 cup brown sugar
1 cup flour
Directions: grease a 9×13 glass pan or line with parchment paper. Combine ingredients in a food processor or use pastry cutter to mix into a crumbly mixture. Press into the prepared pan. Bake for 15 minutes at 350 degrees.

Cookies, Holiday Recipes

Ingredients:
2-1/4 cup sugar, divided
2/3 cup butter
2 large eggs
1 tsp vanilla
1 cup sour cream
5 cups flour, sifted
2 tsp baking powder
1 tsp baking soda
1-1/2 tsp salt
1/2 tsp nutmeg

Gradually blend 2 cups sugar into butter, cream thoroughly. Add eggs to sugar mixture, beat until fluffy. Stir vanilla & sour cream into sugar mixture. Sift together flour, baking powder, baking soda, salt & nutmeg. Mix the dry ingredients and add gradually to the sugar-butter mixture. Chill dough before rolling. Sprinkle with remaining sugar. Bake at 400 degrees for about 6-8 minutes.

Appetizers

Ingredients:
Dough:
1 package active dry yeast
1/3 cup warm water
1/3 cup warm milk (110 to 115 degrees)
1/8 cup sugar
1/8 cup shortening
1 egg
1 tsp salt
2-1/4 to 2-1/2 cups flour

May need to make a double batch of dough for the amount of filling below.

Filling:
1/2 pound bacon cooked and diced
1 pound ground beef
1/2 small onion, chopped
1 tsp salt
1/4 tsp pepper
1 pound Velveta processed cheese

In a large bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, egg, salt and most of the flour. Beat until smooth. Stir in enough flour to make a soft dough. May also be made in bread machine on manual setting. Knead until smooth and elastic, about 6 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, brown ground beef with onion. Bake the bacon on a cookie sheet for about 25 minutes at 350 degrees. Cool bacon, chop. Put all filling ingredients in a crock pot to melt the cheese. Mix well.

Punch dough down, turn onto a lightly floured surface. Divide into fourths. Roll each portion into 12″ x 8″ rectangle. Cut rectangle into 6 squares. Place 1/4 cup meat mixture in the center of each square. Bring the corners together in the center and pinch to seat. Use milk or water to seal if necessary.

Place 2″ apart on a greased baking sheet or parchment paper. Bake at 400 degrees for 9-11 minutes or until lightly browned. Brush with butter.

 

Cake, Desserts

The late Sally Schneeweis’ specialty. Contributed by Melanie Lundheim.

Preheat oven to 350 degrees. Grease and lightly flour bottom only of 13×9” pan.

Cake:
1 package yellow cake without pudding in the mix (like Duncan Hines Moist Deluxe)
1 small package lemon Jell-O
4 eggs
Rind of 1 lemon
1/2 cup oil
1 teaspoon lemon extract

Dissolve Jell-O in 1 cup boiling water and add to the rest of the above cake ingredients. Beat well. Spread mixture in pan and bake at 350 degrees for 30 minutes. Leave in pan and puncture top of cake evenly with fork.

Glaze for top of cake:
Juice of 1 lemon
1/2 teaspoon rum flavoring
1 cup powdered sugar

Mix glaze ingredients and pour evenly over fork-punctured cake when cake is hot.

Cake, Desserts

This is a faster version of Grandma’s Poppy Seed Coffee Cake. Makes three coffee cakes.

5-6 cups flour
1/2 cup sugar
1/2 cup soft crisco
2 eggs
2 packages dry yeast (quick rise yeast)
1 and 1/2 teaspoon salt
1 and 1/2 cups very hot water

In a bowl add 2 cups flour, dry yeast, sugar and salt. Mix it. Add crisco and hot water. Beat mixture on high for 2 minutes. Add eggs and beat more. Add the rest of the flour until the right consistency. But no more than 6 cups total. Let mixture stand in bowl until doubled.

Take it out of the bowl and cut into three sections. Roll out and put dough on cookie sheet, then cover with poppy seed or cream cheese filling below. Brush egg white around edges of dough after covering dough with filling. Fold dough into thirds- start by folding dough from one side about 1/3 of the way over and brushing egg white on top of folded part. Then fold over the second third). Let it rise. 

Crumb topping (This is 1 and 1/2 batch)
1 1/3 cups flour (1 and 1/3 cups flour)
3/4 cups butter
3/4 cups sugar
1 1/2 teaspoon vanilla 

Before putting crumbs on coffee cake, dilute a small portion of white Karo Syrup with a little milk and spread mixture on coffee cake with fingers. 

For three poppy seed coffee cake filling, use two cans Solo Poppy Seed filling and mix in 1 cup applesauce.

BAKE AT 350 degrees For 30 to 35 minutes. 

Cream Cheese filling version: Cream cheese filling for 3 coffee cakes:
3 8 oz. packages cream cheese
3 egg yolks
1 cup sugar
1 teaspoon vanilla
beat until real fluffy

Breakfast, Muffins & Sweet Breads, Uncategorized

Ingredients

2 Tbsp coarse chopped peeled fresh ginger root
1-2 lemons well scrubbed, patted dry
1/2 cup butter room temp.
1 cup sugar
2 large eggs
1 tsp baking soda
1 cup yogurt or buttermilk
2 cups flour
1/4 fresh lemon juice
2 tbsp. of sugar


Heat oven to 375 degrees.
Finely chopped ginger, finely grate the lemon peel so you have 2 tbsp.
Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Add ginger and lemon peel
Stir baking soda into buttermilk. Fold flour into ginger mixture one third at a time alternating with buttermilk. when well blended scoop into muffin cups. bake 18-20 minutes until springy to the touch.
While muffins are baking, mix lemon juice and 2 tbsp. sugar until dissolved. When the muffins are baked, cool 3-5 min. then dip into mixture (top and bottom).

Desserts, Holiday Recipes, Pies and Tarts

Bake small pie pumpkins in the oven at 350 degrees until really soft and pulling away from skin. Remove seeds and skin, puree when cooled.

Ingredients:

1 9 inch deep dish pie crust, preferably home made
2 cups of pureed pumpkin (1- 15 ounce can of pumpkin in a pinch)
3 eggs slightly beaten
1/2 cup granulated sugar
2 Tbsp molasses
optional- finely chopped crystallized ginger
1/2 tsp. salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
1 cup evaporated milk
Par bake crust 4-5 minutes at 400 degrees. Combine pumpkin and remaining ingredients. Pour in pie shell. Bake at 450 degrees for 10 minutes, reduce temperature to 350 degrees and bake an additional 40-45 minutes until knife comes out clean.