Bread Machine Cinnamon Rolls

Dough:
1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast

Filling (I doubled this since we like our filling, oh yes we do!):
2 tablespoons butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon

Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla

Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.

Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.

You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning. I do it all the time

Zucchini Coffee Cake

1 ½ cups whole wheat pastry flour
1 ¼ cups oats
1 cup sugar
1t baking soda
1t cinnamon
½ t salt
2 cups shredded zucchini
½ cup butter, softened
¼ c yogurt
1t vanilla
2 eggs

Topping:
¾ cup brown sugar
½ cup whole wheat pastry flour
½ cup oats
½ t cinnamon
¼ cup butter, softened


This is a very easy coffee cake to make. Combine all of the cake ingredients into your Kitchen Aid or Bosch bowl (or use a mixing bowl and a hand mixer) and blend until it is well combined. The batter will be thick. Spoon and spread this into a 9x13 pan that has been sprayed with non-stick spray. Combine the dry ingredients for the topping and use a fork or your (clean) hands to mix in the butter until it is crumbly. Sprinkle the topping over the cake. Bake at 350 for 35 to 40minutes.

Strawberry Bread

Ingredients
2 cups fresh strawberries
 3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
 1 teaspoon baking soda
 1 1/4 cups vegetable oil
4 eggs, beaten
 1 1/4 cups chopped pecans

Directions Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Homemade Pancake Mix

Dry Ingredients:

    2 cups dry buttermilk powder
    8 cups all-purpose flour
    ½ cups sugar
    8 tsp baking powder
    4 tsp baking soda
    2 tsp salt

Mix all ingredients together and pour into an airtight container. Store in a cool,dry place. Keeps for about 6 months.  If you dont have butter milk powder you can add liquid buttermilk when mixing the wet ingrediants and leave out the water .

Recipe:

    1 ½ cup pancake mix
    1 egg
    2 tbsp oil
    1 cup water

Mix all ingredients. Makes about 10-4”pancakes.

Fall Comfort Muffins

1 c. melted butter
1 c. sugar
1 c. honey
4 eggs
1/3 c. water
1 c. mashed banana
1 c. pumpkin puree
1 tsp. salt
2 tsp. soda
1 tsp.  pumpkin pie spice
2 c. white flour
2 c. whole wheat flour
1 c. chocolate chips

Blend sugar and butter.  Add honey, eggs, and water.  Mix well.  Add banana and pumpkin.  Mix well.  Stir dry ingredients together, add to wet batter just until combined.  Fold in chocolate chips.  Bake at 350 for 20 minutes.  Makes 3 dozen (plus 3!) muffins.

Eggnog Muffins/Bread

2 1/4  cups  all-purpose flour
1  cup  sugar
2  teaspoons  baking powder
1/2  teaspoon  ground nutmeg
2    eggs, lightly beaten
1  cup  dairy eggnog
1/2  cup  butter, melted
1  teaspoon  vanilla
1/2  teaspoon  rum extract
    Nutmeg-Streusel Topping
Directions Preheat oven to 375°F. Grease the cups of two 6-cup foil muffin pans or line with paper bake cups; set aside. In a bowl, combine flour, sugar, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

In another bowl, combine eggs, eggnog, melted butter, vanilla, and rum extract. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with Nutmeg-Streusel Topping.

Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely. Wash and dry the foil muffin pans. Return muffins to muffin pans. Cover with plastic wrap.

Nutmeg-Streusel Topping: In a bowl, combine 1/3 cup all-purpose flour, 1/3 cup sugar, and 1/2 teaspoon ground nutmeg. Using a pastry blender, cut in 2 tablespoons butter until the mixture resembles coarse crumbs.

I made a bread and cooked it at 350 degrees for 65 minutes

Ham and Egg Quiche

Ingredients:
one 9" deep dish crust pie shell, unbaked
5 large eggs
2 cups skim milk 
1 tbs butter, softened
salt & pepper 
Dash of Parsley or Oregano
1/2 lb ham, cooked and chopped
2 cups shredded cheddar or other sharp cheese

Make Ahead Preparation:
Preheat the oven to 425 degrees. Spread softened butter on the bottom of the pie shell.
In a large bowl, beat the eggs slightly. Add the cream, salt & pepper and nutmeg and beat until combined.
Pile the ham into the pie shell. Top with the shredded cheese. Pour the egg and cream mixture over the top.
Bake at 425 degrees for 15 minutes. Reduce the heat to 300 and cook for another 30 to 40 minutes, or until a knife inserted in the center comes out clean.
Quiche can also be tightly wrapped in tinfoil and refrigerated for several days or frozen for up to four weeks.

Last Minute Assembly:Refrigerated quiche can be heated in a 350 oven for approximately 15 minutes, or individual slices can be micro waved for approximately 60 seconds.

Frozen quiche should be baked in a 350 oven for approximately 45 minutes.Depending on your oven.. check after 30 minutes  and increase as needed 

Strawberry Cinnamon Muffins

Makes 18-24 muffins

Ingredients:

1 lb. fresh strawberries, hulled and cut in half
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda

1 1/2 tablespoons cinnamon
1 1/4 cups sugar
2 sticks butter, melted
1 1/4 cup milk
2 eggs

Directions:
Preheat your oven to 375 degrees.Prep your strawberries by taking the tops off and cutting them in half.  Some of our berries were pretty tiny so I just left those whole.

Combine all dry ingredients in a bowl, except for the sugar.  In a separate bowl, combine all wet ingredients.  Add wet ingredients to dry ingredients and combine.  Toss your strawberries with the sugar.

 Add strawberry/sugar mixture to the muffin mixture and fold in gently to combine.Spray two muffin pans with non-stick cooking spray (you could also use muffin liners, if you prefer).  Use a 1/4 cup measuring cup and fill each muffin tin just about to the top.

Place in oven and bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the muffins comes out clean.

Allow muffins to cool and then remove from pan.  If you do not plan to eat your muffins that day, I suggest freezing them.  Strawberries tend to make baked goods kind of soggy if they sit too long.

Place them in a freezer bag and lay them flat in your freezer for the initial freeze.  You can pull the muffins out one at a time when you are ready to eat them, microwave for about 45 seconds and they literally taste like you just pulled them out of the oven.  This is also a great technique if you have guests coming for a visit and you want to bake prior to their arrival or for a quick breakfast before work or school.

A-B-C Muffin Master Mix

18 cups all-purpose flour
5 cups granulated sugar*
2 1/4 cups buttermilk blend or nonfat dry milk
6 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
3 tablespoons ground cinnamon
3 teaspoons ground nutmeg
Store in a large airtight container labeled with the date and contents in a cool, dry place.
Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.
To make 24 regular size muffins:
Heat oven to 400 degrees F.
Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray.
In a large bowl, beat:
4 eggs
3 teaspoons vanilla extract
2 cups water
1 cup vegetable oil
Stir in 5 1/2 cups muffin mix and any additional ingredients just until moistened. The batter should be lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.
Muffins freeze well. To reheat frozen muffins, microwave on HIGH for 30 seconds per muffin.
These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven:
Streusel Topping for 24 Muffins:
Mix together:
1 cup granulated sugar
1 teaspoon cinnamon
2/3 cup all-purpose flour
Cut in 1/2 cup cold butter until mixture is crumbly.
Crunchy Topping for 24 muffins:
Mix together:
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons ground cinnamon
Cut in 1/2 cup softened butter with fork or pastry cutter until crumbly.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients to add to mix before baking:
Apple Muffins:
3 cups raw grated apples
1 teaspoon ground cloves
1 cup nuts or raisins
Sprinkle with cinnamon and sugar mixture before baking.
Applesauce Muffins:
1 cup applesauce - omit oil
Apricot Muffins:
1 cup chopped dried apricots
Banana Muffins:
2 mashed bananas
1 cup walnuts (optional)
Blueberry Muffins:
2 cups fresh or frozen rinsed blueberries
Bran Molasses Muffins:
Use only 3 cups of muffin mix.
Stir in:
4 cups bran cereal
1/2 cup molasses
1 cup raisins

Butterscotch Muffins:
2 (12 ounce) bags butterscotch chips
1 cup chopped nuts

Carrot Muffins:
2 cups grated carrots
1 cup raisins
1 1/2 teaspoons allspice

Cashew Muffins:
2 cups unsalted coarsely chopped cashews

Cherry Muffins
2 cups fresh or dried pitted cherries

Chocolate Chip Fudge Muffins:
1 1/2 cups cocoa
1/2 cup granulated sugar
3 cups miniature chocolate chips

Coconut Muffins:
3 cups toasted flaked coconut (reserve some to sprinkle on the top)

Cranberry Orange Muffins:
2 cups chopped fresh or frozen cranberries
1 cup nuts
1/2 cup orange juice
2 tablespoons orange peel

Currant Muffins:
1 1/2 cups currants
1 cup chopped nuts

Date Muffins:
1 cup chopped dates
1 cup chopped nuts

Eggnog Muffins:
4 teaspoons rum extract
2 cups eggnog (omit water from recipe)
Before baking, top with mixture of:
2 tablespoons sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon

Fig Muffins:
2 cups dried chopped figs
1 cup chopped walnuts

Fruit Muffins:
2 cups dried diced fruit

Garden Fresh Muffins:
1 cup grated carrots
1 cup grated zucchini
1/2 teaspoon ground cloves

Gingerbread Muffins:
2 tablespoons ground ginger
1/2 cup molasses
2 cups raisins

Granola Muffins:
Reduce muffin mix to 4 cups and add:
1 1/2 cups granola
Top with additional granola before baking.

Grapenuts Muffins:
Reduce muffin mix to 4 cups and add:
2 1/2 cups Grapenuts
1 teaspoon allspice

Hazelnut Muffins:
2 teaspoons ground cardamom
2 cups chopped hazelnuts

Incredible Cream Cheese Muffins:
Combine:
2 (8 ounce) packages cream cheese
1/2 cup granulated sugar
2 eggs
Drop this mixture by tablespoon onto top of muffins before baking.

Jam Muffins:
1 1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts (optional)

Kisses and Hugs Muffins:
1 1/2 cups cocoa
1/2 cup granulated sugar
After filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners' sugar and water glaze.

Lemon Muffins:
Omit 1 cup water and replace with 1 cup lemon juice.
Use 4 eggs.
1/2 cup chopped nuts

Lemon Poppy Seed Muffins:
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons poppy seeds
Use 4 eggs.
Omit 1 cup water and replace with 1 cup lemon juice.

Mandarin Muffins:
1 (11 ounce) can mandarin oranges, chopped and undrained
1 1/2 cups shredded carrot
Reduce water to 1 cup

Maple Muffins:
6 tablespoon maple syrup
Reduce water to 1 1/2 cups.

Marmalade Muffins:
1 1/2 cups orange marmalade
1 cup chopped nuts (optional)
1 cup orange juice (omit 1 cup of the water)

Mincemeat Muffins:
1 1/2 cups mincemeat

Oatmeal Muffins:
Reduce muffin mix to 4 cups and add:
1 cup oats
Use 4 eggs and up to 2 cups raisins or grated apples

Orange Muffins:
2 cups sour cream
1 cup nuts or coconut (optional)
2 (11 ounce) cans mandarin oranges, drained
Use 4 eggs.

Peach Muffins:
2 cups fresh or 1 large can (drained) chopped peaches

Peanutty Muffins:
3 cups peanut butter chips
1/2 cup chopped peanuts

Peanut Butter Banana Muffins:
1 cup peanut butter
1/2 cup chopped peanuts
3 mashed bananas

Peanut Butter and Jelly Muffins:
1 cup peanut butter
1/2 cup chopped peanuts
Drop 1 tablespoon jam into each muffin before baking.

Pear Muffins:
2 cups fresh or one large can (drained) chopped pears

Pecan Muffins:
2 cups chopped toasted pecans
1 teaspoon maple extract

Pineapple Carrot Raisin Muffins:
1 cup grated carrots,
1 cup crushed pineapple, drained
1 cup raisins
1 cup walnuts, chopped (optional)

Pineapple Macadamia Muffins:
1 teaspoon ground cloves
1 large can crushed pineapple, drained
1 (7 ounce) jar macadamia nuts, chopped

Plum Muffins:
2 cups fresh or canned plums, chopped

Prune Muffins:
1 to 2 cups chopped prunes
1/3 cup poppy seeds

Pumpkin Muffins:
2 cups or 1 can solid pack pumpkin
1 tablespoon pumpkin pie spice
1/2 cup chopped nuts
1/2 cup raisins

Raspberry Muffins:
2 cups fresh or frozen whole, unsweetened raspberries

Rum Raisin Muffins:
3 teaspoons rum extract or 3 tablespoons rum
Before baking, top with mixture of:
2 teaspoons granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Sesame Seed Muffins:
1 cup toasted sesame seeds
Before baking, top with mixture of:
1/2 cup nuts
4 tablespoons brown sugar
4 tablespoons sesame seeds
2 tablespoons all-purpose flour
1/2 teaspoon each cinnamon
1/2 teaspoon nutmeg

Sour Cream Muffins:
Omit one cup of the water and add:
1 cup sour cream
2 cups nuts
2 teaspoons grated lemon peel (optional)

Squash Muffins:
2 cups mashed squash
1 tablespoon pumpkin pie spice
1/2 cup chopped nuts
1/2 cup raisins

Strawberry Muffins:
2 cups fresh or frozen strawberries, chopped

Sweet Potato Muffins:
1 tablespoon allspice
4 tablespoons dry orange peel
2 (10 ounce) cans sweet potatoes, mashed, well drained (about 2 1/2 cups)

Tropical Treat Muffins:
1 cup dried mango or papaya, chopped
1 cup chopped banana chips or 2 fresh mashed
1 cup macadamia nuts, chopped
1/2 cup coconut
1/2 cup sour cream
2 teaspoons lemon peel, grated

Vanilla Muffins:
2 packages vanilla chips

Walnut Muffins:
1 1/2 cups chopped walnuts

Wheat Germ Muffins:
2 2/3 cups wheat germ
Use 4 eggs and 1/2 cup extra water
Before baking, top muffins with mixture of:
1/2 cup wheat germ
2 tablespoons granulated sugar

Yogurt Muffins:
Reduce water to 1 1/2 cups and add:
2 (8 ounce) cartons yogurt, plain or flavored

Zucchini Muffins:
2 cups grated zucchini
2 tablespoons cinnamon
1 cup chopped nuts (optional)

Simple Bagels

(Adapted from King Arthur Flour)

For the starter

1/2 cup bread flour
1/4 cup cool water
pinch instant yeast

For the dough

4 cups bread flour
1 1/4 cups cool water
1 3/4 teaspoons salt
1 1/2 teaspoons instant yeast

For the water bath

1 tablespoon non-diastatic malt powder (could also use brown sugar)

To prepare the starter

In a medium bowl, stir together flour, water and yeast until well combined. Cover and set aside at room temperature to rest overnight.

To prepare the doughPlace all of the starter mixture in a large bowl - add flour, water, salt and yeast. Mix ingredients together, then scoop them out onto a lightly floured surface and knead until the dough is smooth and stiff, but not dry. Since you are using bread flour, this may take awhile if doing by hand - you could also use a stand mixer or bread machine.

Place the kneaded dough into a lightly greased large bowl - cover and set aside to rise for 1 hour. Gently deflate dough, then re-cover and allow it to rise for another 30 minutes.

Scoop dough out onto your work surface and divide it into 12 even pieces. Roll each piece into tight ball, then cover and allow dough to rest again for 30 minutes - the balls should only puff up slightly.

To prepare water bath

While the dough balls are resting, add water and malt into a large (at least 10") wide pan, then place over medium heat and bring water to a gentle boil.

Preheat your oven to 425 degrees.

Using a lightly floured finger, poke a hole into the center of each dough ball and gently enlarge the hole by twirling and working the dough around your finger until they are a uniform shape and the hole is about 2" wide. Place bagels onto baking sheet lined with parchment paper and also sprayed with cooking spray.

Transfer the bagels, four at a time if possible, into the simmering water. If you find the temperature of the water decreases too much, increase the heat to bring the water back up to a gently simmering boil. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more.

Using the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

Place the pan into the oven and bake for 15 minutes - remove and spritz the top of the bagels with water and sprinkle each with sesame or poppy seeds, if desired (if you want plain bagels, skip this step and bake for about 25 minutes total). Place pan back into the oven and bake until they are as golden brown as you would like, about 10 to 15 minutes more. Remove from the oven and transfer bagels to a wire rack to cool completely.

Makes 12 bagels.

Blueberry Oatmeal Squares

 (Adapted from Canadian Living)

For the filling

3 cups fresh blueberries
1/2 cup granulated sugar
1/3 cup fresh orange juice
4 teaspoons cornstarch
2 tablespoons water

For the crust and topping

2 1/2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon fresh grated orange zest
3/4 teaspoon salt
16 tablespoons unsalted cold butter, cut into cubes

To prepare the filling

In a medium saucepan, add blueberries, sugar and juice. Bring to a boil, reduce heat and simmer until tender, about 10 minutes. In a small bowl, whisk together cornstarch and water. Whisk into the blueberry mixture and bring back to a boil - cook, stirring, until thickened, about 1 minute. Remove from the heat and place mixture into a medium bowl - place plastic wrap directly on surface and place into the refrigerator until it has cooled, about 1 to 2 hours.

To prepare the crust and topping

Preheat oven to 350 degrees.

In large bowl, whisk together oats, flour, sugar, orange rind and salt. Add butter cubes and using a pastry blender, cut butter into the mixture until it resembles coarse crumbs. Scoop half of the mixture into an 8" square baking pan coated with cooking spray - press mixture down to form an even layer. Remove blueberry filling from the refrigerator and spread over the top. Sprinkle with remaining oat mixture, pressing lightly to adhere.

Place pan into the oven and bake until the top is lightly golden, about 45 minutes. Remove and place onto a wire rack to cool completely before cutting into squares.

Makes about 16 servings.

Banana Nut Granola

6 cups rolled oats (not quick cook variety)

1 1/2 - 2 cups chopped walnuts (or any nut you like!)

1 - 2 tsp. ground cinnamon

1/2 cup extra virgin olive oil (or you can use coconut oil)

1/2 - 3/4 cup raw honey (adjust to your own taste preferences)

1-2 bananas, slightly soft

*Note: the more honey you add the stickier the cereal will be and the more 'clumps' you'll have.

Combine dry ingredients in a large bowl, mixing well. Next combine the olive or coconut oil and honey in a small pot and heat gently until bubbles begin to form on sides. Mash bananas and add to the warm liquid mixture and then pour over the dry ingredients. Keep mixing until well incorporated. There may be small chunks of banana and granola, which is fine, however, try to break up any large portions. 

Spread evenly on two or three jelly roll pans and bake at 300 degrees for approximately 40 minutes. Be sure to stir granola every 10 minutes so that it browns evenly. When it is toasted to your liking, remove and cool. Since this has banana in it, I recommend storing it in glass jars in the refrigerator.

Homemade Granola

Simple 
Homemade Granola

6 cups rolled oats (not quick cook variety)
1 1/2 - 2 cups chopped walnuts (or any nut you like!)
1 cup shredded coconut (I don't like fresh, but toasted it's great)
1 - 2 tsp. ground cinnamon


Combine in a large bowl...


1/2 cup extra virgin olive oil (or you can use coconut oil)
1/2 - 3/4 cup raw honey (adjust to your own taste preferences)
*Note: the more honey you add the stickier the cereal will be and the more 'clumps' you'll have.


Combine in a small pot and heat gently until bubbles begin to form on sides... Pour warm olive oil and honey over dry ingredients, tossing until well combined.. Spread evenly on two jelly roll pans...aka baking sheets .. Bake at 300 degrees for about 40 minutes, stirring every 10 minutes.  Remove and cool. At this point you can add raisins, dried cranberries, or ground flax seed (although I find that flax seed settles to the bottom and is best added to each bowl individually)... Store extras in a half gallon mason jar (it won't all fit, so you'll just have to eat some right away!) or 2-3 quart size jars...