Pumpkin Cranberry Bread

3 cups all-purpose flour
1 tbsp plus 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
3 cups sugar
1 can (15oz) pumpkin
4 eggs
1 cup vegetable oil (1/2 oil and 1/2 applesauce works as well)
1/2 cup orange or apple juice (or water)
1 cup sweetened dried, fresh, or frozen cranberries

Preheat oven to 350.  Grease and flour two 9×5 inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in a large bowl.  Combine sugar, pumpkin, eggs, oil and juice in a large mixing bowl; beat until just blended.  Add pumpkin mixture to flour mixture; stir just until moistened.  Fold in cranberries.  Spoon batter into prepared loaf pans.

Bake for 60-65 minutes or until wooden skewer inserted into center comes out clean.  If top is browning too quickly cover with foil and continue baking.  Cool in pans on wire racks for 10 minute; remove to wire racks to cool completely.

Buttermilk Cornbread

1/2 cup butter
2/3 cups white sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt

Preheat oven to 375. Grease an 8″ square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Gorilla Bread

1/2 cup granulated sugar
3 tsp cinnamon
1/2 cup butter
1 cup packed brown sugar
1 (8oz) package cream cheese
2 (12oz) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts or pecans

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.

Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.

Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.

Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Big Daddy Biscuits

2 cups flour
1 tbsp baking powder
1 tsp salt
1 tbsp white sugar
1/3 cup shortening
1 cup milk

Preheat oven to 425.
 
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. (I had to add more flour, mine was too sticky)

Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick (if using for breakfast sandwiches roll to 1/2″ thick). Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Strawberry Bread

4 cups strawberries
3 1/8 cup all-purpose flour
2 cups white sugar (plus a little to sprinkle on strawberries)
1 tbsp ground cinnamon
1 teaspoon salt
1 tsp baking soda
1 1/4 cup vegetable oil
4 eggs, beaten

Preheat oven to 350 degrees. Butter and flour (or spray) 2 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. Divide batter into pans.

Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans or on wire rack for 10 minutse. Turn loaves out and cool completely.

*At the suggestion of the person who gave me this recipe I sliced 2 cups and puree 2 cups.

Popovers

2 beaten eggs
1 cup milk
1 tbsp cooking oil
1 cup flour
1/4 tsp salt

In a mixing bowl, using a wire whisk beat eggs, milk, and oil until combined. Add flour and salt.

Fill greased cups 1/2 full of batter. Place in cold oven. Turn oven on to 400 degrees. Bake for 40 minutes until firm. After removing from oven immediately poke holes in the top of each popover to allow steam to escape.

Light Oat Bread

1 1/4 cups water
2 tablespoons margarine
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast

Add ingredients to bread machine pan in order recommended by your manufacturer. Use regular light setting. Or set bread machine to dough setting when it is finished place dough in a bread pan and bake at 350 for 35 minutes (cover with foil part way through cooking).

Cinnamon Rolls

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

To bake immediately – Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

To bake the next day – Cover cinnamon rolls immediately after placing them in the pan and place in the refrigerator. When you are ready to bake uncover and place in a cold oven. Turn oven on to 400 and bake 20-25 minutes.

Aloha Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.

Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a greased 9-in. x 5-in. loaf pan.

Bake at 350° for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.