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Breads Biscuits and Muffins

Banana Coffee Bread
from my cousin, Janet Baird (in 1975)

9 Servings

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 whole eggs
  • 3/4 cup bananas
  • 1 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Cream shortening and sugar until light and fluffy. Add aggs, one at a time, beating well after each. Stir in banana. Sift dry ingredients together; add to banana mixture and mix well. Pour into a greased 9x9 pan. Bake at 350F for 30 to 35 minutes.


Blueberry Muffins
from the Cuisinart Cookbook

16 Servings

  • 1 3/4 cups flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 2 whole eggs
  • 1/2 stick unsalted butter, at room temperature
  • 3/4 cup milk
  • 1 tablespoon cider vinegar
  • 2 cups blueberries
  • 1 tablespoon powdered sugar

Combine sugars and eggs in mixing bowl. Beat well. Add butter and beat well. In a small bowl, combine the milk and the vinegar. Add to the mixing bowl and continue beating. Combine flour, baking powder, salt and cinnamon and add, beating on low just until flour is well blended. Fold in blueberries. Pour into paper muffin cups. Bake at 400F for 15 to 18 minutes. Sprinkle with powdered sugar.


Boston Brown Bread
from Mom Z.

18 Servings

  • 1 1/2
  • 1 cup sugar
  • 2 tablespoons shortening
  • 2 tablespoons baking soda
  • 1 1/2 cups boiling water
  • 1 whole egg
  • 1 tablespoon molasses
  • 2 1/2 cups flour, (maybe 3 cups)
  • 1/2 teaspoon salt

Combine raisins, sugar, shortening, soda, and water. Stir well and let stand for several hours or overnight. Combine egg, molasses, flour, and salt. Add to raisin mixture. Mix well. If necessary, add more flour. Pour into 3 greased 20 oz cans. Bake at 350F for 1 hour.


Bread Sticks

6 Servings

  • 1/3 cup butter
  • 2 1/4 cups flour
  • 1 tablespoon sugar
  • 3 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 cup milk

Melt butter on cookie sheet in a 350F oven. Sift dry ingredients together. Add milk. Stir about 30 strokes until dough shapes. Turn out onto a floured surface. Knead. Roll out to 1/2" thick. Cut into strips. Brush all sides with butter. Bake at 450F for 15 to 20 minutes or until golden brown.


Double Chocolate Bread

8 Servings

  • 2 cups flour
  • 1 tablespoon baking soda
  • 1/3 cup cocoa
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 whole egg, slightly beaten
  • 1 cup milk
  • 3 tablespoons margarine, melted
  • 1 8 oz. package semisweet chocolate, (chips)

Combine flour, soda, cocoa, salt, and sugar. In a small bowl, combine egg, milk, and margarine; add to dry ingredients. Add chocolate pieces. Pour into a greased and floured loaf pan. Bake at 350F for 1 hour.


Emerald Isle Bread

8 Servings

  • 1/3 cup rolled oats
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 2/3 teaspoon salt
  • 1/3 cup milk
  • 2 2/3 tablespoons honey
  • 1 1/3 tablespoons fresh parsley, minced
  • 1 whole egg
  • 1 teaspoon butter, melted

Grind oats in blender or processor until fine. Combine oats, flour, baking powder, and salt. Mix well. Whisk together milk, honey, parsley, and egg. Add to dry ingredients, blending well. Pour into greased loaf pan. Bake at 350F for about 50 minutes, or until done. Turn out onto rack and brush tops with melted butter.


Pineapple Zucchini Bread
from 
a friend, Thelma Laninga

18 Servings

  • 3 whole eggs
  • 1 cup vegetable oil
  • 2 tablespoons vanilla extract
  • 2 cups sugar
  • 2 cups zucchini, shredded
  • 1 20 oz. can pineapple, (crushed) well drained (optional)
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups cinnamon
  • 3/4 teaspoon nutmeg
  • 1 cup raisins
  • 1 cup nuts, (pecans) chopped (optional)

Combine eggs with oil, sugar, and vanilla. Beat until thick. Stir in pineapple and zucchini. Add dry ingredients gradually. Mix well. Add raisins and nuts. Pour into 3 loaf pans or 4 cans. Bake at 350F for 1 hour or until the surface appears dry in the center.

NOTE: Pineapple and/or nuts may be omitted.


Rhubarb Bread
from a friend, Helen Hall

16 Servings

  • 1 1/2 cups brown sugar
  • 1 whole egg
  • 1 teaspoon baking soda
  • 2/3 cup vegetable oil
  • 1 cup buttermilk
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 1/2 cups rhubarb, diced
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1 1/2 cups nuts, (pecans) chopped
  • 1 teaspoon margarine
  • 1 teaspoon cinnamon

Combine sugar, oil, and egg. Mix well. Add dry ingredients alternately with buttermilk. Add vanilla and fold in rhubarb. Pour into 2 prepared loaf pans. Sprinkle with topping mixture. Bake at 350F for 50 to 60 minutes.


Sesame Braids
from my sister, Mary Crofoot

8 Servings

  • 6 cups flour, (may need 6 1/2 cups)
  • 2 packages yeast
  • 1 cup milk
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 1 cup water
  • 2 teaspoons salt
  • 2 whole eggs
  • 1 egg white, slightly beaten with a little water
  • sesame seeds, to taste (optional)

Combine 3 1/2 cups of the flour and the yeast in a large mixing bowl. Heat milk, sugar, shortening, water, and salt just until warm (115F to 120F). Add to dry ingredients. Add eggs. Using dough hook, beat at low speed 1/2 minutes, scraping bowl often. Beat 3 minutes at high speed. At low speed, slowly add in enough flour to make a soft dough. Turn out onto floured surface. Knead until smooth. Place in a greased bowl, turn, and cover with a towel. Place bowl in a warm place and let rise until double (1 1/4 hours). Punch down, cover let rest 10 minutes. Divide into 6 pieces. Roll each into a 15" rope. Using 3 ropes for each, shape into 2 braids. Place on a greased baking sheet Cover and let rise until double. Brush with egg white. Sprinkle with sesame seeds. Bake at 375F for 20 to 25 minutes.


Surprise Muffins
from the Grand Rapids Press

8 Servings

  • 2/3 cup flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 whole egg, slightly beaten
  • 3/4 cup milk
  • 3 tablespoons shortening, melted
  • 1 1/2 cups bran cereal, (40% Bran Flakes)
  • 3 tablespoons jam, (or preserves) any flavor

Mix flour with sugar, baking powder, and salt. Combine egg and milk. Add to flour mixture. Add shortening. Mix enough to dampen. Fold in cereal. Spoon batter into muffin tins, filling only half full. Add about 1 teaspoon jam or preserves, then fill with remaining batter. Bake at 425F for 15 to 20 minutes, or until golden brown.

NOTE: Muffins may be baked and then frozen. To serve, thaw muffins completely, then place on ungreased baking sheet and bake at 350F for 10 minutes.

NOTE: Recipe may be doubled.


White Bread
from my Great Aunt, Ora Martin

8 Servings

  • 1/2 cup water, (very warm)
  • 2 packages yeast
  • 2 teaspoons sugar
  • 2 cups water, (lukewarm)
  • 1 1/2 cups milk, (lukewarm)
  • 1/3 cup oil
  • 1/3 cup sugar
  • 2 tablespoons salt
  • 10 cups flour, (approximately)

Mix water, yeast, and sugar. Let stand for 5 minutes. Mix water and milk in a large bowl. Add yeast mixture, oil, sugar, salt, and 6 cups of the flour. Mix well. Gradually stir in enough of the remaining four to make a stiff dough. Turn out onto floured surface. Knead, adding enough of the remaining flour until the dough is not sticky (about 8 minutes). Place in a large well-greased bowl, turning to cover dough with oil. Cover with a towel. Let stand in a warm place until dough has doubled in size. Punch down. let rest for 10 minutes. Turn out onto a floured surface. Divide into 3 pieces. Shape each into a loaf. Place into greased loaf pans. Cover and let rise until dough reaches the tops of the pans. Bake at 350 for 45-50 minutes. Turn out onto a wire rack. Brush with melted margarine. Cover with towel until cool.


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