Pumpkin Harvest Bread

1-1/2 t. salt
1 t. cinnamon
1 t. ground cloves
2/3 c. raisins
2/3 c. chopped nuts
Garnish: softened cream
cheese

2/3 c. butter, softened

2 c. sugar
15-oz. can pumpkin
2/3 c. milk
4 eggs, beaten
3-1/3 c. all-purpose flour
1/2 t. baking powder
2 t. baking soda

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In a large bowl, blend together butter and sugar. Add pumpkin,

milk and eggs; stir well and set aside. In a separate bowl, combine
flour, baking powder, baking soda, salt and spices. Stir flour mixture
into pumpkin mixture; fold in raisins and nuts. Divide batter evenly
between 2 greased 8"x4" loaf pans. Bake at 350 degrees for 60 to
70 minutes, until a toothpick inserted in the center tests clean.
Slice and serve with cream cheese. Makes 2 loaves.

Cinnamon-Apple Raisin Muffins

1 c. sugar
1 egg, beaten
1/4 c. egg white substitute
1 t. vanilla extract
2 c. apples, peeled, cored and
diced
1 c. raisins
1/2 c. chopped walnuts

1 c. all-purpose flour
1 c. whole-wheat flour
3/4 t. baking soda
1/2 t. salt
1 t. cinnamon
3/4 c. unsweetened
applesauce
1/4 c. oil

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In a bowl, stir together flours, baking soda, salt and cinnamon; set
aside. In a separate large bowl, beat applesauce, oil and sugar with
an electric mixer on low speed for 2 minutes. Add egg, egg white
substitute and vanilla; beat for one minute. Add flour mixture to
applesauce mixture; stir just until moistened. Fold in remaining
ingredients. Spoon batter into 12 paper-lined muffin cups, filling
2/3 full. Bake at 400 degrees for 25 to 30 minutes, until a toothpick
inserted in center tests clean. Remove muffins from pan to a wire
rack; serve warm or cooled. Makes one dozen.

Spicy Pear Bread

1-1/2 t. ground ginger
3/4 t. ground cloves
1/4 t. allspice
4 pears, peeled, cored and
thinly sliced
3 c. all-purpose flour

2 c. brown sugar, packed

1 c. oil
1/4 c. molasses
3 eggs, beaten
1 t. baking soda
1-1/4 t. salt
1-1/2 t. cinnamon

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Combine brown sugar, oil, molasses and eggs in a large bowl; mix
well and set aside. In a cup, mix together baking soda, salt and
spices; add to brown sugar mixture. Stir in pears, coating evenly;
add flour and mix well. Divide batter between 2 well-greased
9"x5" loaf pans. Bake at 350 degrees for 55 to 65 minutes, until
a toothpick inserted in the center tests clean. Cool in pans for
10 minutes; turn loaves out onto a wire rack and cool completely.
Makes 2 loaves.

Cranberry Upside-Down Muffins

1-1/4 c. milk
1/3 c. butter, melted and
slightly cooled
1 egg, beaten

2-1/2 c. all-purpose flour

1/2 c. sugar
1 T. baking powder
1/2 t. salt

Cranberry Topping:
1/3 c. brown sugar, packed
1/4 c. butter, sliced
1/2 t. cinnamon

1/2 c. fresh cranberries,

halved
1/2 c. chopped nuts

Combine all ingredients in a small saucepan. Cook over medium

heat, stirring frequently, until brown sugar is dissolved.

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Combine flour, sugar, baking powder and salt in a large bowl; mix
well. Add milk, butter and egg; stir just until moistened. Set batter
aside. Prepare Cranberry Topping; spoon into 18 greased muffin
cups. Spoon batter over topping, filling 2/3 full. Bake at 400 degrees
for 20 to 25 minutes, until a toothpick inserted in the center tests
clean. Immediately turn muffins out of pan, onto a wire rack placed
over wax paper. Serve warm. Makes 1-1/2 dozen.

Orange Marmalade Bread

2 t. baking powder
1/2 t. baking soda
1 t. salt
1/2 c. orange juice
1/2 c. chopped nuts

1/2 c. butter, softened

1/2 c. brown sugar, packed
2 eggs
10-oz. jar orange marmalade
2-3/4 c. all-purpose flour

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In a large bowl, combine butter and sugar, beating until light and
fluffy. Add eggs, one at a time, mixing well. Stir in marmalade; set
aside. In a separate bowl, combine flour, baking powder, baking
soda and salt. Add flour mixture to butter mixture alternately with
orange juice. Mix well and stir in nuts. Pour batter into a greased
and floured 9"x5" loaf pan. Bake at 350 degrees for about one hour,
until a toothpick inserted in the center tests clean. Cool in pan
for15 minutes before turning out of pan. Makes one loaf.

Cheddar-Parmesan Bread
1/2 c. milk
1 egg, beaten
2 T. butter, melted
Garnish: additional grated
Parmesan cheese

1-1/2 c. biscuit baking mix

1 c. shredded Cheddar
cheese
1/4 c. grated Parmesan
cheese
1/2 t. dried oregano

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In a bowl, combine biscuit mix, cheeses, oregano, milk and egg.

Stir together to form a thick batter. Spoon batter into a greased
8" round cake pan. Drizzle with melted butter; sprinkle with
additional Parmesan cheese. Bake at 400 degrees for 20 minutes,
or until a toothpick inserted in the center tests clean. Let cool for
10 minutes; cut into wedges and serve warm. Makes 6 to 8 servings.

Cheesy Sesame Seed Muffins

1 egg
1/2 c. milk
1 T. toasted sesame seed

2 T. butter, divided
1/2 c. onion, chopped
1-1/2 c. biscuit baking mix
1 c. shredded sharp Cheddar
cheese, divided

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Melt one tablespoon butter in a skillet over medium heat. Add

onion and saut until tender, about 3 minutes. Combine onion
mixture, biscuit mix and 1/2 cup cheese in a large bowl. In a
separate bowl, beat together egg and milk. Add egg mixture to
onion mixture, stirring just until moistened. Spoon batter into
12 lightly greased or paper-lined muffin cups, filling 1/2 full.
Sprinkle with remaining cheese and sesame seed; dot with
remaining butter. Bake at 400 degrees for 13 minutes, or until
golden. Immediately turn muffins out of pan; serve warm.
Makes one dozen.

Perfect Lemon Bread

1/2 c. milk
1/2 c. oil
1-1/2 t. lemon zest
4-1/2 T. lemon juice

1-1/2 c. all-purpose flour

1-1/3 c. sugar, divided
1 t. baking powder
1/2 t. salt
2 eggs

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In a large bowl, mix together flour, one cup sugar, baking powder
and salt; set aside. In a separate bowl, beat together eggs, milk, oil
and zest. Add egg mixture to flour mixture; stir until well blended.
Pour batter into a greased and floured 9"x5" loaf pan. Bake at
350 degrees for 45 to 50 minutes. Meanwhile, for glaze, combine
lemon juice and remaining sugar in a small saucepan. Cook and
stir over medium heat until sugar is dissolved. Poke holes in hot
loaf with a skewer. Drizzle hot glaze over top; allow to cool.
Makes one loaf.

Cheddar-Dill Corn Muffins

1 c. yellow cornmeal
1 c. all-purpose flour
1/3 c. sugar
2-1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 egg, beaten

3/4 c. milk
1-1/2 c. shredded sharp
Cheddar cheese
1 c. corn, thawed if frozen
1/4 c. butter, melted
3 T. fresh dill, minced, or
1 T. dill weed

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In a large bowl, mix cornmeal, flour, sugar, baking powder, baking

soda and salt; set aside. In a separate bowl, whisk together egg and
milk; stir in remaining ingredients. Add egg mixture to cornmeal
mixture; stir just until moistened. Spoon batter into 12 greased or
paper-lined muffin cups, filling 2/3 full. Bake at 400 degrees for
about 20 minutes, until golden and a toothpick inserted in the
center tests clean. Cool in pan on a wire rack for 10 minutes; turn
muffins out of pan. Serve warm or at room temperature. Makes
one dozen.

Pineapple-Zucchini Bread
3 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1 t. salt
2 t. cinnamon
1 t. nutmeg

20-oz. can crushed

pineapple, drained
2 c. zucchini, grated
1 c. oil
3 eggs, beaten
2 c. sugar
2 t. vanilla extract

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In a bowl, stir together pineapple, zucchini, oil, eggs, sugar and

vanilla. Add remaining ingredients; mix well until moistened.
Divide batter between 2 greased 9"x5" loaf pans. Bake at
325 degrees for one to 1-1/2 hours, until a toothpick inserted in
the center tests clean. Let cool in pans for several minutes; turn
loaves out onto a wire rack and cool completely. Makes 2 loaves.

Bacon-Cheese Muffins
2-1/3 c. shredded Cheddar
cheese, divided
1 egg, beaten
1 c. milk
1/4 c. butter, melted and
slightly cooled

1-1/2 c. all-purpose flour

1/2 c. cornmeal
1 T. baking powder
1/4 t. cayenne pepper
1/4 t. salt
8 slices bacon, crisply
cooked and crumbled

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Combine flour, cornmeal, baking powder, cayenne pepper and salt

in a large bowl. Stir in crumbled bacon and 2 cups cheese; set aside.
Whisk together egg, milk and butter in a separate bowl; stir into
flour mixture just until moistened. Fill greased or paper-lined muffin
cups 3/4 full; sprinkle with remaining cheese. Bake at 425 degrees
for 12 to 15 minutes, until a toothpick inserted in the center tests
clean. Cool in pan for 5 minutes; turn muffins out of pan. Serve
warm. Makes one dozen.

Champion Banana Bread

1 t. vanilla extract
2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1/2 t. salt

1/2 c. butter, softened

2 eggs, beaten
1 c. sugar
3 ripe bananas, mashed
1/2 c. evaporated milk

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In a large bowl, stir together butter, eggs and sugar. Add bananas,
evaporated milk and vanilla; mix well and set aside. Combine
remaining ingredients in a separate bowl; mix well. Add flour
mixture to butter mixture; stir until moistened. Pour batter into
a greased 9"x5" loaf pan. Bake at 350 degrees for 40 to 50 minutes.
Let cool for several minutes; turn loaf out onto a wire rack and
cool completely. Makes one loaf.

Famous Banana Muffins

1/2 c. all-purpose flour
1/2 c. wheat germ
1 t. vanilla extract
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. chopped walnuts

3 very ripe bananas, mashed

2 eggs, beaten
1/2 c. canola oil
1/2 c. plus 1 T. sugar,
divided
1/2 c. quick-cooking oats,
uncooked
1/2 c. whole-wheat flour

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In a large bowl, stir together bananas, eggs, oil and 1/2 cup sugar
until combined. Add remaining ingredients except walnuts; stir
just until blended. Spoon batter into 12 paper-lined muffin cups,
filling about 2/3 full. Sprinkle tops with walnuts and remaining
sugar. Bake at 350 degrees for 20 to 25 minutes, until golden and
a toothpick inserted in the center tests clean. Cool in pan for
5 minutes; remove muffins to a wire rack and cool completely.
Makes one dozen.

Sweet Avocado Muffins

1-1/2 c. very ripe avocado,
halved, pitted and mashed
1 T. lime juice
1-1/4 t. vanilla extract
Optional: 1/2 c. chopped
walnuts

2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1/2 t. sea salt
2 eggs, beaten
1 c. sugar
1/2 c. canola oil

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In a large bowl, mix together flour, baking powder, baking soda and
salt; set aside. In a separate bowl, beat eggs and sugar until fluffy; stir
in oil, avocado, lime juice and vanilla. Add egg mixture to flour
mixture; stir just until combined. Spoon batter into 12 paper-lined
muffin cups, filling 2/3 full. Sprinkle with walnuts, if desired. Bake
at 350 degrees for 15 to 20 minutes, until a toothpick inserted in
center tests clean. Let cool for several minutes; turn muffins out
onto a wire rack. Makes one dozen.

Farmhouse Apple Bread

1 t. baking soda
1 t. cinnamon
3 to 4 apples, peeled, cored
and chopped
1 c. chopped pecans

3 eggs, beaten
2 c. sugar
1 c. oil
1 T. vanilla extract
3 c. all-purpose flour

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In a large bowl, combine eggs, sugar, oil and vanilla; stir until
well mixed. In a separate bowl, combine flour, baking soda and
cinnamon; stir into egg mixture. Fold in apples and pecans. Divide
batter between 2 greased and floured 9"x5" loaf pans. Bake at
325 degrees for 70 minutes, or until a toothpick inserted in center
tests clean. Makes 2 loaves.

Morning Glory Muffins

1/2 c. raisins
1/2 c. sunflower kernels
1/2 c. sweetened flaked
coconut
3 eggs, beaten
1 c. oil
2 t. vanilla extract

2 c. all-purpose flour
1-1/4 c. sugar
2 t. baking soda
1/2 t. salt
2 t. cinnamon
2 c. carrots, peeled and
grated
1 c. apple, peeled, cored
and chopped

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In a large bowl, combine flour, sugar, baking soda, salt and

cinnamon. Stir in carrots, apple, raisins, sunflower kernels and
coconut; set aside. In a separate bowl, whisk together eggs, oil
and vanilla; add to flour mixture and stir until just moistened.
Let batter rest for 4 minutes. Spoon into 16 well-greased or paperlined muffin cups, filling 2/3 full. Bake at 350 degrees for 20 to
25 minutes. Cool in pan for 10 minutes; turn muffins out onto
a wire rack and let cool. Makes 1-1/4 dozen.

Ginger Spice Muffins

1/8 t. nutmeg
1/2 c. light molasses
1/2 c. buttermilk
1/4 c. shortening
1 egg, beaten
1/2 c. chopped walnuts

1-1/4 c. all-purpose flour

1/4 c. sugar
1/2 t. baking soda
1/4 t. salt
1/2 t. ground ginger
1/2 t. cinnamon

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In a large bowl, mix flour, sugar, baking soda, salt and spices. Add
remaining ingredients. With an electric mixer on low speed, beat
just until moistened. Increase speed to medium; beat for 2 minutes.
Spoon batter into 12 greased or paper-lined muffin cups, filling
2/3 full. Bake at 375 degrees for 20 to 25 minutes. Cool in pan
for 10 minutes; remove muffins to a wire rack and cool completely.
Makes one dozen.

Raspberry Cream Muffins

1 T. baking powder
1/2 t. salt
1 c. half-and-half
1 c. white chocolate chips,
finely chopped
2 T. brown sugar, packed

1 c. fresh raspberries
3/4 c. plus 2 T. sugar,
divided
1/4 c. butter, softened
1 egg, beaten
1 t. almond extract
2-1/4 c. all-purpose flour

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In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a
large bowl, blend butter and 1/2 cup remaining sugar. Beat in egg
and extract; set aside. In a separate bowl, combine flour, baking
powder and salt; add to butter mixture alternately with half-andhalf. Stir in raspberries and chocolate chips. Spoon batter into
12 paper-lined muffin cups, filling 2/3 full. Combine brown sugar
and remaining sugar; sprinkle over batter. Bake at 350 degrees for
25 to 30 minutes. Cool in pan for 5 minutes; remove muffins to
a wire rack and cool slightly. Serve warm. Makes one dozen.

Country Inn Soda Bread

3 c. all-purpose flour
2 t. baking powder
1 t. salt
1-1/2 c. buttermilk

1/2 c. dark raisins

1/2 c. golden raisins
1/2 c. currants
1 T. caraway seed

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In a large bowl, mix together flour, baking powder and salt. Add
buttermilk; stir until moistened. Fold in raisins, currants and
caraway seed. Spread batter in a well-greased 8" or 9" cast-iron
skillet or round cake pan. Bake at 350 degrees for 45 minutes,
or until golden. Cut into wedges and serve warm. Makes 6 to
8 servings.

Blueberry & Lemon Muffins

1 egg, beaten
1/3 c. oil
1 c. fresh blueberries
1 t. lemon zest
1/4 to 1/2 c. butter, melted

1-3/4 c. all-purpose flour

1/2 c. plus 2 T. sugar,
divided
2-1/2 t. baking powder
3/4 t. salt
3/4 c. milk

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In a large bowl, mix together flour, 1/4 cup sugar, baking powder
and salt; make a well in the center and set aside. In a separate
bowl, whisk together milk, egg and oil; add to flour mixture. Stir
just until moistened. In a small bowl, toss together blueberries, zest
and 2 tablespoons remaining sugar; gently stir into batter. Spoon
batter into 12 greased or paper-lined muffin cups, filling 2/3 fill.
Bake at 400 degrees for 25 minutes. While muffins are still warm,
brush with melted butter; sprinkle with remaining sugar. Makes
one dozen.

Great Boston Brown Bread

3 c. whole-wheat flour
2 t. baking soda
1 T. salt
2 c. brown sugar, packed

2 eggs, separated
2 c. buttermilk
1/2 c. raisins

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Combine flour, baking soda and salt in a large bowl. Add brown
sugar, egg yolks and buttermilk; stir until moistened. Fold in raisins
and egg whites. Divide batter among 2 to 3 greased and floured
16-ounce metal food cans, filling 1/2 full. Bake at 350 degrees for
45 minutes. Let cool in cans. Remove bottom ends of cans; push
out bread and slice. Makes 2 to 3 loaves.

Maple Cornbread
1 c. plus 2 T. cornmeal
1 c. plus 2 T. whole-wheat
flour
1 T. baking powder
1/2 t. salt

1 egg, beaten
1/2 c. pure maple syrup
3/4 c. milk
3 T. shortening, melted and
slightly cooled

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In a large bowl, combine cornmeal, flour, baking powder and salt.

Add egg, maple syrup, milk and shortening. Stir until well blended;
do not beat. Pour batter into a well greased 9"x9" baking pan. Bake
at 400 degrees for 20 minutes. Cool slightly; cut into squares. Makes
9 servings.

Nutmeg Streusel Muffins

2 c. all-purpose flour,
divided
1 c. brown sugar, packed
1/2 c. butter, softened
1-1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt
1-1/2 t. nutmeg
2/3 c. buttermilk
1 egg, beaten

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In a large bowl, combine 1-1/3 cups flour and brown sugar. Cut
in butter with a fork until crumbly; set aside 1/2 cup of crumb
mixture for topping. Add remaining flour and other ingredients to
remaining crumb mixture; stir just until moistened. Spoon batter
into 18 greased or paper-lined muffin cups, filling 2/3 full. Sprinkle
with reserved crumb mixture. Bake at 400 degrees for 18 to
22 minutes, until lightly golden. Cool in pan for 3 minutes;
remove muffins from pan. Makes 1-1/2 dozen.

Cranberry Nut Bread

1 egg, beaten
2 T. oil
3/4 c. orange juice
1-1/4 c. fresh cranberries,
chopped
1/2 c. chopped pecans

2 c. all-purpose flour
1 c. sugar
1-1/2 t. baking powder
1/2 t. baking soda
1 t. salt
1 t. orange zest

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In a large bowl, combine flour, sugar, baking powder, baking soda,

salt and lemon zest; set aside. In a separate bowl, beat together
egg, oil and juice. Add egg mixture to flour mixture; stir well.
Stir in berries and nuts; set aside. Grease the bottom only of one,
9"x5" loaf pan or two, 7-1/2"x3-1/2" medium loaf pans. Divide
batter evenly between pans. Bake at 350 degrees, one hour for a
regular loaf or 45 minutes for medium loaves. Turn out loaves onto
a wire rack; cool. Makes one regular or 2 medium loaves.

Refrigerator Pumpkin Bran Muffins

2 c. bran flake cereal
2 c. buttermilk
2 c. cooked pumpkin pure,
or 15-oz. can pumpkin
1/3 c. butter, melted and
slightly cooled
2 eggs, beaten
1-1/2 c. all-purpose flour
1 c. whole-wheat flour

1-1/2 c. sugar
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
Optional: 3 T. ground
flax seed

26

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Combine cereal and buttermilk in a large bowl; let stand 5 minutes.

Add pumpkin, butter and eggs; mix well and set aside. In a separate
large bowl, mix together flours, sugar, baking powder, baking soda,
spices and flax seed, if using. Add pumpkin mixture to flour
mixture; stir until completely moistened. Batter may be baked
immediately, or tightly covered and refrigerated up to one week.
To bake, spoon batter into 30 lightly greased or paper-lined muffin
cups, filling 2/3 full. Bake at 400 degrees for 18 to 20 minutes,
until muffin tops are firm to the touch. Cool
slightly; turn muffins out onto a wire rack
and cool completely. Makes 2-1/2 dozen.

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