Smokey Cheese Chile Muffins

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 8-oz can crushed pineapple, drained
1 whole egg, beaten
1 egg white, beaten
1/2 cup lowfat milk
1/4 cup vegetable oil
1/4 cup diced green chilies
1-1/4 cups finely chopped smoked Cheddar cheese

Combine flour, cornmeal, baking powder and salt in large bowl.Combine pineapple, egg, egg white, milk, oil and chilies in medium bowl. Stir into dry mixture just until moistened. Stir in cheese. Spoon batter into paper lined* muffin cups coated with vegetable cooking spray. Bake at 400 F,18 to 20 mins or until toothpick inserted comes out clean.

*I do not line with paper, but spray muffin cups with Pam.

Chocolate sour cream cake
1 cup all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 egg
Instructions
1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2.In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish.
3.Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool, then cut into squares.

Top with whipped cream, frosting of choice, or dust with confectionate sugar.
**I personally don't think it needs anything except maybe a scoop of good vanilla ice cream by the side of the piece.

Sour Cream Banana Bread

1 cup sugar

1/2 cup oil

2 eggs

1 cup mashed bananas (2 medium)

1/2 cup sour cream

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour
cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry
ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

Cheese Bread

2 cups flour
4 tsp baking powder
1 1/4 tsp salt
2 eggs
1 cup milk
4 T salad oil
1 cup shredded old or sharp cheese

Sift first 3 ingredients together. Combine next 3 and add to dry ingredients. Fold in grated cheese. Bake for 35 minutes at 375� in loaf pan.

Absolutely delicious!

I don't like that icky fruitcake fruit stuff so we use good dried fruits like cherries, raisins, cranberries etc.
This stuff is really sticky and messy to work with you have been warned! And making a double batch is not advised it just gets too hard to mix so do individual batches. I know this from experience LOL

Struan Bread

Makes 2 loaves

5 cups unbleached bread flour
1/2 cup coarse cornmeal or polenta
1/2 cup oats
3 tablespoons wheat or oat bran
1/4 cup brown sugar
2.5 teaspoons salt
2 tablespoons yeast
1.5 tablespoons honey
1.5 cups lukewarm water
1/2 cup buttermilk, milk

In a large mixing bowl or stand mixer bowl, combine everything. Use the paddle attachment on low speed for about 2 minutes until everything is well-combined. Let the dough sit for 5 minutes to fully hydrate the flour.

Mix again with the paddle attachment for about 2 more minutes, then let rest again. Transfer onto surface sprinkled liberally with flour, and begin to knead for 2-3 minutes total, adding water as needed, until dough is firm but still tacky.

Oil a large bowl, to be used for rising. Take dough, stretch, and fold back over itself. Repeat in the other direction. Form into a ball. Roll dough in oil to coat, rest in bowl, and let sit covered for 10 minutes. Repeat stretch-fold-rest process twice more. When dough has been stretched and folded three times, set in bowl, cover, and let rise in about 2 hours on the counter or overnight in the fridge.

If refrigerating, remove 2 hours before baking. Butter two loaf pans. Divide dough in half. Take one half, and roll into an 8x5 inch rectangle. Roll along the 5-inch side into a log, pinch seam, and let proof in loaf pan about 1.5 hours, until doubled in size. Repeat with other half. Meanwhile, preheat oven to 350.

Bake loaves for 60 minutes total, rotating pans halfway through, and cool completely before cutting (up to 2 hours).

Garlic Cheddar Biscuits

Ingredients:
2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)
1 cup grated cheddar cheese
1/2 tsp. garlic powder
2/3 cup milk
2 Tbsp. butter, melted
2 tsp. dried oregano
1/4 tsp. garlic salt
Method:
Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray.
In a large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk, and stir until well mixed. (Heads up � the dough will get very sticky!)
With a spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop onto the baking sheet. (Note that the dough will pretty much hold its shape when baked, so feel free to pat down random peaks in the dough if you�d like them to look more uniform!)
Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.
While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated.

RUM BALLS;
this recipe is for bourbon or rum balls,
some recipes say you can use melted chocolate chips instead of the cocoa.
In a large bowl, combine 1 cup of crushed vanilla wafer crumbs
with 1 cup of finely chopped pecans,
1 cup of powdered sugar (confectioners'),
and 2 tablespoons of unsweetened cocoa.
In a small bowl,
combine 1/4 cup of bourbon with 1 1/2 tablespoons of light corn syrup. Stir well.
Stir the bourbon and corn syrup mixture into the dry ingredients; combine well then chill for at least 1 hour.
Sift about 3/4 cup of powdered sugar onto a baking sheet or wax paper.
Shape chilled dough mixture into small balls then roll in the powdered sugar.
Store in tightly covered containers in the refrigerator or freezer.
This recipe makes about 36 bourbon balls.

Pork and bean bread

pork and bean bread
2cups sugar,
1c veg. oil,
3eggs
1can pork and beans drained,
2c all purpose flour
1tsp cinnamon,
1/2 tsp baking powder,
1/2 tsp baking soda,
1 cup raisins
1tsp vanilla.
heat oven @325, mix sugar, oil eggs and beans in
large bowl then blend (mixer) until smooth. combine the next 4
ingredients, add bean mixture to this, stir in raisins and vanilla. grease
and flour an 8x8 pan. fill pan about 2/3 full. bake 45 to 50 minutes.
cool completely before cutting. believe it or not it is very good.
tastes like pumpkin bread or one of the spice type cakes.

Hunt Camp Biscuits:
1 lb. mild sausage
1 stick butter
1 small onion finely diced
1/2 cup finely diced green pepper
1 Tbsp. Tony Chacheres cajun seasoning
Dash hot pepper sauce
1/2 cup shredded Cheddar cheese
3 cups Bisquick
2/3 cup milk
Brown sausage in med. size skillet over med. heat. Using a fork, break sausage into small pieces as it cooks. Drain excess fat and set sausage aside in large mixing bowl. Melt butter in small pan. Saute onions and bell pepper. Combine onions and pepper with sausage. Add cajun seasoning, pepper sauce, and cheese. Mix well. In large mixing bowl, combine Bisquick and milk. Add sausage mixture, knead by hand and form into biscuits. Place biscuits on greased cookie sheet and bake 13-15 minutes at 450. Yields 10-12 biscuits.
Enjoy!!

Diabetic Carmalized Pear Bread Pudding
Mayo clinic
Serves 8
Ingredients

12 ounces sturdy multigrain bread, cut into 1-inch cubes
1 tablespoon unsalted butter
2 tablespoons canola oil
3 large, firm yet ripe pears, peeled, halved, cored and thinly sliced
2 pinches of allspice
2 3/4 cups 1 percent low-fat milk
2 eggs, lightly beaten
3 tablespoons turbinado sugar or firmly packed light brown sugar
2 tablespoons dark honey
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Directions

Preheat the oven to 350 F. Lightly coat a 9-inch square baking dish with cooking spray.

Arrange the bread cubes in a single layer on a baking sheet. Bake until lightly toasted, about 5 minutes. Set aside.

In a large, nonstick frying pan, melt 1 1/2 teaspoons of the butter over medium heat until frothy. Stir in 1 tablespoon of the canola oil. Add half of the pear slices to the pan and saute until evenly browned, about 10 minutes. Sprinkle a generous pinch of allspice onto the pears, then transfer them to a plate. Repeat with the remaining butter, oil, pears and allspice.

Arrange half of the toasted bread cubes evenly in the bottom of the prepared baking dish. Top with half of the sauteed pears and then the remaining bread cubes.

In a large bowl, combine the milk, eggs, 2 tablespoons of the sugar, the honey, vanilla, cinnamon and cloves. Whisk until well blended. Pour the milk mixture over the bread and cover with plastic wrap. Let stand for 20 to 30 minutes, pressing down gently every so often until the bread absorbs the milk mixture. Remove the plastic wrap and arrange the remaining pears on top. Sprinkle with the remaining 1 tablespoon sugar.

Bake until a knife inserted into the center of the pudding comes out clean, 45 to 55 minutes. Let cool for 10 minutes before serving.
Nutritional Analysis
(per serving)
Calories 255 Monounsaturated fat 3 g
Protein 7 g Cholesterol 60 mg
Carbohydrate 43 g Sodium 175 mg
Total fat 8 g Fiber 8 g
Saturated fat 2 g

Blue Bites

1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
4 oz cream cheese, softened
1/2 cup crumbled blue cheese (2 oz)
3 tablespoons half-and-half
1/4 teaspoon salt
1 egg
1/2 cup walnut pieces or halves
1/2 cup small fresh parsley sprigs(optional for garnish)

Heat oven to 375. Remove pie crusts from pouches; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press each round in bottom and up sides of ungreased mini muffin cup.

In medium bowl with electric mixer, beat cream cheese and blue cheese on medium speed until smooth. On low speed, beat in half-and-half, salt and egg until well blended. Spoon 1 scant tablespoon mixture into each crust-lined muffin cup. Top each with 2 walnut pieces or 1 walnut half.

Bake 15 to 20 minutes or until filling is set and crust is light golden brown. Cool 5 minutes. Remove from muffin cups. Garnish with parsley. Serve warm.

Prune Nut Bread

1 cup uncooked, pitted cut up prunes
Juice of 1 orange plus hot water to make 1 cup
1 tsp. orange rind, grated
2 cups flour
1 tbsp. baking powder
1/2 cup nuts
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 cup sugar
2 eggs, beaten
3 1/2 tsp. melted butter

Pour orange juice and water over prunes. Add rind and let stand 20 minutes. Sift flour 3 times with dry ingredients. Add melted butter and eggs to prunes. Add flour mixture and beat thoroughly. Stir in nuts. Pour in well greased loaf pan. Bake 1 hour at 350 degrees.

1 1/2 C. chopped dates
1 1/2 C hot water
2 T. butter, softened
2 1/4 C flour
1 1/2 C. sugar
3/4 C coarsely chopped walnuts
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 eggs, beaten
1 1/2 tsp. vanilla

Combine dates, water and butter. Let stand 5 minutes, then drain dates. Combine flour, sugar walnuts, baking soda and salt. Stir in eggs, vanilla and dates. Mix just until moistened. Pour into 2 greased loaf pans. Bake 375 45 - 50 minutes. Cover loosely with foil if top browns too quickly. Cool in pans 10 min. Remove and cool on wire racks. I like to serve with softened cream cheese.

Cantaloupe bread

3 eggs, beaten
1 cup vegetable oil
2 cups granulated sugar
3 tsp pure vanilla extract
1 cantaloupe (about 2 cups), cut into 2" chunks and pureed ( I pulsed mine, so had some small bits, which I liked, and then had the puree)
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
3/4 tsp baking powder
2 tsp ground cinnamon
1/2 tsp. ground ginger
1 cup chopped nuts (I prefer walnuts) I DID NOT USE NUTS.

Mix eggs, oil, sugar and vanilla. Add pureed canteloupe to mixture.
Sift dry ingredients. Add to liquid.
Pour into 2 greased and floured 9x5 loaf pans (I spray them with Baker's Joy). Bake 325* for 1 hour or until done.
Enjoy!
MINE BAKED IN 50 MINUTES. I also let it set on a cooling rack in pan for 10 minutes.
******I had a large cantalope, so half made 2 cups

Raven-I have been making that Pork and bean loaf for years-certainly good,and you'd never know it was beans :)

Glenda-I really like the sound of your chocolate sour cream cake and banana loaf as well.(thinking I should do that cake tonight :) )

Thank you gals for sharing!

The Best New York Rye Bread

I obtained this from JoyceS' board several years ago. It is wonderful.
I find to make it lighter I always let it rise longer then what the bread machine allows. After the first kneading cycle, I will Reset my machine to start over (twice). This is a nice traditional New York Rye bread made much easier by using the bread machine. JoyceS's

1 cup plus 2 tablespoons warm water
1 1/3 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon salt
2 2/3 teaspoons caraway seeds
1 1/3 cups rye flour
2 1/3 cups bread flour
1/4 cup vital gluten
1/4 cup dry milk
2 1/2 teaspoons active dry yeast

Place all ingredients in to your bread machine in the order specified by your machine's manual. Set the cycle to Basic or White.

Makes 1 1 1/2 pound loaf

Note: What I do here is set my machine on the 'Dough Cycle'. I then form it to shape, let it rise some more then bake it.

Georgysmom, I make date nut bread, too. I think it may be my favorite. My recipe is a little different, but the results are probably the same. I like to wrap it in saran wrap and foil after it cools and then let it set overnight. It's even better! I like it slathered in cream cheese :-)

I've made this recipe and it's so good, but it makes way too much for just the two of us. I like you can use the topping by itself as a dip.

Olive Cheese Bread (Pioneer Woman)

1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
1/2 cup Mayonnaise
3/4 pounds Monterey Jack Cheese, Grated

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325�F for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers

Thick slices of Italian bread (I used 7-grain)
Mozzarella cheese, grated

Preheat oven to 350F. Toast bread on one side, remove from oven and sprinkle with a generous amout of cheese and stick it back in the oven until the cheese is melty and gooey.

I made this soup to go with it. I will have to seal and freeze a lot of it, because it made a 5 quart dutch oven full to the brim. I will be making this again--we really liked it and it made the house smell so good!

SPINACH TOMATO ORZO SOUP (The Family Kitchen)

1 large onion, chopped
2 cloves garlic, chopped
1 lb spinach, fresh or frozen, defrosted
1 15 oz can diced Italian tomatoes (with oregano and basil)
1 lb package orzo pasta
2 quarts chicken or vegetable stock (8 cups)
2 quarts water
olive oil

Preheat a large soup pot. Drizzle with olive oil. Add onions and saute until tender. Add garlic and saute for 2 or 3 minutes. Add canned tomatoes, spinach, chicken or vegetable stock and water. Bring to a boil and reduce heat to medium. Add orzo and cook 12-15 minutes longer.
Note: I added some rotissiere chicken I had in the freezer. Italian sausage would be good, too.

Toasted Almond Bread

1 1/8 cups water
3 1/3 cups flour
1 1/2 tbsp. dry milk
3 tbsp. brown sugar
1 tsp. salt
2 tsp. cinnamon
1/2 cup slivered almonds, toasted
3/4 cup raisins
1/4 cup butter
1 1/2 tsp. bread machine yeast

Add ingredients to bread machine following manufacturer's instructions. Bake on light setting. Makes 1 large loaf.

To bake bread in a regular oven, bake in a preheated 350°F oven for 35-45 minutes or until bottom of loaf sounds hollow when tapped and top is golden.

Brush top of bread with melted butter while still warm.

Baking Powder Biscuits

2 cups flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup butter, cubed
3/4 cup milk (approximately)

In large bowl, whisk flour, baking powder and salt. Cut in butter until coarse crumbs. Pour almost all of the milk into the flour, stirring with a fork to form ragged dough. Add more if needed.

Turn dough onto lightly floured board. With lightly floured hands, pat or roll dough lightly to 3/4" thickness. Using a large floured cutter, cut out rounds.

Place onto ungreased baking sheet. Gather up remaining dough and make more biscuits.

Bake in center of 375 degree oven for about 30 minutes or until golden.

Here is an easy and tasty overnight French toast recipe. I have no idea where or when I got the recipe. If one of you posted it, please let me know.

Easy Overnight French Toast

4 large eggs -- beaten
1 tablespoon flour
3 tablespoons brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon baking powder
1 cup half & half
1/2 teaspoon extract -- see note
6 slices bread slices -- 1" thick

Combine beaten eggs, flour, brown sugar, cinnamon and baking powder in a bowl. Stir well to combine. Add in half and half and extract. Pour 1/2 cup of the mixture into the bottom of a greased 9x13 baking dish.

Place bread slices in pan so they are not overlapping. Pour remaining egg mixture over the top of the bread. Cover. Place in refrigerator overnight. To bake, preheat oven to 425F degrees. Bake for 15 minutes or until tops of the bread are golden.

Mom's Buttermilk Pancakes

1 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
pinch of salt
1/4 c. sugar
1 egg, beaten
1 1/4 c. buttermilk
2 Tbsp. melted butter

Preheat and lightly grease a large skillet or electric griddle.

Mix the flour, baking powder, baking soda, salt, and sugar together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.

Drop 1/3 cup of the batter into the skillet, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

COTTAGE CHEESE AND CHEDDAR MUFFINS

1 egg
3/4 cup water
1 cup cottage cheese
1 cup self-raising flour
1 teaspoon salt
1 cup grated cheddar cheese
2 tablespoons grated parmesan cheese

Mix together all ingredients except parmesan until just combined. Spoon into well greased muffin pans and sprinkle with parmesan. Bake at 375 degrees for 12-15 minutes. NOTE: To make 1 c. self-rising flour, mix 1 c. flour with 1-1/4 tsp. baking powder and 1/4 tsp salt.

I just eyeball and throw everything together without measuring but I think this recipe is close. This is a quick way, my mom makes yeast bread too but it takes her hours.

1/2 c. warm water
2 tsp. yeast
1/4 c. sugar
poof for about 5 mins.
add
1 c. warm water
1/4 c. canola oil
1/2 tsp salt
mix
slowly add about 3 c. flour
cover and let rise 30 mins.
make balls and place in pan and cover and let rise another 30 mins.
bake at 350

I found this on Food.com
Prep Time: 2 hrs
Total Time: 2 hrs 18 mins
Yield: 20-24 rolls

Ingredients

1/2 cup water
1/2 cup warm milk
1 eggs
1/3 cup butter or 1/3 cup margarine, softened
1/3 cup sugar
1 teaspoon salt
3 3/4 cups all-purpose flour ( NOT bread flour!)
1 package dry yeast ( 2 1/4 tsp)
1/4 cup butter or 1/4 cup margarine

Directions

Place all ingredients except the 1/4 cup butter into bread machine in the order recommended by the manufacturer.
Select the dough cycle and start machine.
Shape dough into 20 to 24 balls and place in buttered pan (s).
Melt the 1/4 cup butter and brush it over the tops of rolls, saving the excess for brushing on after baking.
Cover and let rise in a warm place about 1 hour, or until double in bulk.
Bake at 375 degrees F for 15 to 18 minutes.
Brush baked rolls with remaining butter.
NOTE: This dough can also be divided into two portions and each rolled into a 12-inch circle; spread each circle with softened butter, cut into 8 wedges and roll up starting with wide end, to make crescents OR use this dough for cinnamon rolls or sticky buns.

I made a batch of these today and they are really good. I used real butter and rolled them out jelly roll style and buttered and rolled them up and put them in muffin pans. I use the homemade Pam grease and the recipe made 14 large rolls. I baked mine for 15 minutes. I think I will get out two bread machines and make two batches for Thanksgiving.

Sue

1 cup self rising flour
1 cup melted Ice Cream

Mix flour and melted ice cream. Pour in Muffin tin. Serve hot or cold. Makes 12 small or 6 large.

French Bread Rolls To Die For
Issa@TSR

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

1 Package dry yeast
1/2 cup warm water
1/2 cup melted butter
4 1/2 cups all purpose flour
1/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
2 cups buttermilk

Dissolve yeast in warm water in a large mixing bowl. Let sit 5 minutes. Stir in butter

Combine dry ingredients; add to yeast mixture along with buttermilk.
Stir well. Turn dough out on a floured surface, knead gently a few times and shape into a ball. Place in greased bowl, cover, and refrigerate until needed. Keeps for one week.

Sue

I don't always let the rolls rise. That would be why they didn't turn out every time. Now I know! Thanks Sue.

Sue