Apple-Ginger Oat-Bran Muffins

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Ingredients:

• 1/2 cup 2% low-fat milk
• 1 1/2 teaspoons cider vinegar
• 1 cup flour
• 3/4 cup oat bran
• 1/2 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 eggs beaten
• 1/4 cup apple juice
• 2 tablespoons extra- light olive oil
• 3/4 cup finely chopped unpeeled apple
• 2 teaspoons grated fresh ginger
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon extra- light olive oil
• 2 tablespoons finely chopped unpeeled apples

Steps:

• Heat oven to 425 degrees F
• Line the cups of a standard muffin pan with paper liners or coat cups with nonstick cooking spray
• In a measuring cup combine milk and vinegar; set aside
• In a large bowl combine next 7 dry ingredients Make a well in the center; set aside
• In a medium bowl combine milk with next 5 ingredients
• Pour mixture into well and stir until batter is still slightly lumpy
• Pour into muffin pan
• To make topping In a bowl combine flour and cinnamon Stir in oil until mixture resembles coarse crumbs Stir in apple Sprinkle over batter
• Bake 15 to 18 minutes or until tops are golden and a toothpick inserted in center comes out clean
• Cool for 5 minutes in pan on a rack; remove from pan to cool completely

Asiago Herb Bread

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Ingredients:

• 1 cup water
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 3 1/4 cups bread flour
• 2/3 cup asiago cheese grated
• 1 1/4 teaspoons dried basil
• 1 1/4 teaspoons fennel seeds
• 1 1/4 teaspoons dried oregano
• 1 1/4 teaspoons bread machine yeast

Steps:

• Place ingredients in your machine in the order suggested by your manufacturer
• Select light or sweet setting if able
• Operate machine and enjoy your loaf

Banana and Pecan Fudge Loaf

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Ingredients:

• 2 ripe bananas mashed 8 oz peeled weight
• 2 medium eggs beaten
• 3 1/2 ounces butter melted
• 4 ounces toffee yogurt
• 3 1/2 ounces light muscovado sugar
• 7 1/8 ounces self-rising flour
• 1/2 teaspoon baking powder
• 3 1/2 ounces pecans roughly chopped
• 5 1/4 ounces toffee pieces roughly chopped Werthers chewy candy

Steps:

• Heat the oven to 160C/fan 320F 140C/gas 284F
• Butter and line the base of a loaf pan
• Mix together the bananas eggs butter toffee yogurt and sugar until well combined
• Sift the flour and baking powder together and fold into the mixture then fold in three-quarters of the pecan nuts and half the toffees
• Spoon the mixture into the pan and level the top
• Sprinkle on the remaining nuts and toffees
• Bake for 50-55 mins until the loaf is risen and feels springy
• Cool in the pan then remove and peel off the lining
• Will keep wrapped in an airtight container for up to 3-4 days
• Use wetted scissors to make it easier to cut the toffees

Banana Bread Vegan

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Ingredients:

• 3/4 cup firm tofu
• 1 cup sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup ripe banana mashed and maybe a little less than a cup
• 2 cups flour I prefer whole wheat
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt but not quite 1/2 I would use less than 1/2

Steps:

• Preaheat oven to 350F
• Put tofu in a food processor and blend until creamy
• Pour into a large bowl
• Mix in the bananas sugar vanilla and oil
• NEXT STEPS ARE IN A SEPARATE BOWL
• Mix together the baking soda flour baking powder and salt
• Combine the 2 bowls and mix them together
• Pour into an oiled or greased bread pan
• Bake for 50-60 minutes

Banana Bread With Coconut Rum

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Ingredients:

• 1/4 cup coconut oil
• 1/2 cup sucanat
• 1/2 cup xylitol sugar substitute see note
• 1 egg
• 1/4 cup Malibu rum or 1/4 cup coconut rum
• 2 bananas mashed
• 2 cups whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

Steps:

• Preheat oven to 350F
• Mix oil and sweeteners until creamed
• Add the egg
• Add Malibu and bananas and mix well
• Mix flour
• soda
• and salt together
• Add the dry ingredients to the wet mixture
• and mix only until moistened
• Pour batter into a greased loaf pan Spread evenly
• Bake for 1 hour
• until a tester toothpick or thin knife blade comes out clean After cooling for 10 min
• remove from pan and cool on a rack
• A note on Xylitol Xylitol is a great option for people who want to cut calories it has 40% less calories than sugar It is not an artificial sweetener; it is what gives berries their sweet taste It doesnt cause a sugar rush It also helps fight calories Xylitol may be used as a 11 substitute for sugar However
• Xylitol is EXTREMELY TOXIC FOR YOUR PETS
• so please do not share Xylitol treats with your furry friends

Berry-Licious Cheesecake Muffins

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Ingredients:

• 1/3 cup butter softened 5 1/2 tbsp
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/3 cup milk plus
• 1 1/2 tablespoons milk
• 1/2 cup frozen blueberries set aside
• 6 ounces cream cheese softened
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla
• 3/4 cup frozen raspberries
• 1/4 cup Bisquick baking mix
• 4 tablespoons brown sugar
• 2 tablespoons cold butter

Steps:

• In a large mixing bowl cream butter and sugar Add eggs and vanilla beat until smooth In a separate bowl combine flour baking powder and cinnamon; add to creamed mixture alternately with 1/3 cup milk If your batter is not creamy enough use the extra 1 1/2 tbsp milk to thin it some
• Fill greased or paper-lined muffin cups approximately half full I used a one ounce scoop to measure the batter Press 4 to 6 blueberries into muffin batter
• For filling in a small mixing bowl beat cream cheese sugar and vanilla till well blended Fold raspberries into cream cheese mixture until well blended Using a teaspoon take a spoonful of filling and press back of spoon into middle of batter; push filling into batter with finger If batter sticks to spoon dip spoon into warm water in between each muffin
• For topping blend Bisquick mix and brown sugar in a small bowl; cut in butter until crumbly Sprinkle over batter
• Bake at 375 degrees for 20 to 25 minutes 25 to 30 for jumbo muffins or until top batter is firm and centers are bouncy Cool for 10 minutes before serving Refrigerate leftovers To warm place in microwave on med for 10 - 15 seconds

Betty Crockers Banana Bread

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Ingredients:

• 1 cup sugar
• 1/3 cup butter softened about 5 and 1/3 tbsp
• 2 eggs
• 1 1/2 cups of ripe bananas about 3-4 ripe bananas
• 1/3 cup water
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup of chopped nuts

Steps:

• Heat oven to 350 degrees Grease bottom of a 9x5x3 inch loaf pan Mix sugar and butter in a medium bowl Stir in eggs until blended Add bananas and water; beat 30 seconds Stir in remaining ingredients except nuts just until moistened Stir in nuts Pour into pan Bake until wooden pick inserted in center comes out clean about 55 to 60 minutes; cool 5 minutes Cool completely before slicing or it might fall apart and be difficult to slice into pieces
• 120 calories per slice
• DO NOT USE SELF RISING FLOUR the baking soda and powder lets it rise on its own
• wrap and refrigerate not longer than 1 week

Biscuits - Vegan

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Ingredients:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup shortening non-hydrogenated
• 3/4 cup rice milk or 3/4 cup almond milk

Steps:

• Sift all the dry ingredients into a bowl and stir them up real good with a fork Cut the shortening into bits and stir it into the mix It should not look very good yet
• Add the liquid and stir until a dough forms Gather the dough into a large ball without kneading it much too much kneading will yield bisquits that are not very flaky Roll it out on a surface floured with whole-wheat flour to about an inch 25 cm thick Cut it into round bisquits with a floured cookie cutter or a glass Or cut them
• into any other shape you prefer Scones are often triangular for instance
• Bake on an ungreased unfloured baking sheet at 475 degrees F for 12 to 15 minutes The bisquits edges should be browned but not black The whole-wheat flour on the surface will be nicely toasted and add little speckles to the bisquits
• Bisquits are also quite tasty when warmed over They store well in the fridge and can be frozen Warm them up in the oven a toaster oven or the microwave

Blueberry Coffee Cake Muffins

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Ingredients:

• 12 tablespoons unsalted butter at room temperature
• 1 1/2 cups sugar
• 3 extra large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 pint fresh blueberries picked through for stems

Steps:

• Preheat the oven to 350F
• Place 16 paper liners in muffin pans
• In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy about 5 minutes
• With the mixer on low speed add the eggs one at a time then add the vanilla sour cream and milk
• In a separate bowl sift together the flour baking powder baking soda and salt
• With the mixer on low speed add the flour mixture to the batter and beat until just mixed
• Fold in the blueberries with a spatula and be sure the batter is completely mixed
• Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean

Bread, No-Knead Brown

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Ingredients:

• 1 1/2 cups unsweetened soymilk
• 2 tablespoons apple cider vinegar
• 2 cups whole wheat flour
• 1 cup unbleached flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup unsulphured molasses
• 1/2 cup raisins

Steps:

• Preheat oven to 325 degrees
• Spray a 5x9-inch loaf pan with non-stick cooking spray I also line it with parchment paper
• Mix soy milk and vinegar and set aside
• In a large bowl mix the flours baking soda and salt
• Add the soy milk mixture molasses and raisins
• Stir just enough to combine
• Bake for 1 hour
• Remove from pan and cool on rack

Brown Sugar Banana Bread

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Ingredients:

• 3 1/2 cups all-purpose unbleached white flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 organic egg whites or 3/4 cup Egg Beaters
• 1/3 cup canola oil or vegetable oil
• 1 1/3 cups brown sugar
• 1 tablespoon vanilla
• 3 cups mashed black bananas 6-8 bananas

Steps:

• Preheat oven to 350 degrees F
• Sift flour baking powder baking soda and salt into a large bowl and whisk with a metal whisk until well blended
• In a large bowl blend the egg whites oil brown sugar vanilla and mashed bananas with an electric mixer until creamy
• Add dry ingredients to wet and with a few swift strokes blend by hand until smooth
• Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean
• Cool on rack

Buttermilk Spice Muffins

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Ingredients:

• 3/4 cup granulated sugar
• 1/2 cup butter
• 3 eggs
• 1/2 teaspoon cinnamon
• 2 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon nutmeg
• 3/4 cup buttermilk plus
• 1 tablespoon buttermilk
• 1/2 cup sugar
• 1 cup walnuts finely chopped
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon

Steps:

• Grease the baking tins with butter
• Preheat oven to 375 In a mixing bowl cream the sugar and the butter together with an electric mixer When they are thoroughly mixed add eggs and beat one more minute
• Sift the flour into a separate bowl together with the baking soda nutmeg and the cinnamon
• Add the flour and the buttermilk to the first mixture mix at low speed until smooth To avoid lumps in the batter add the wet and dry ingredients alternately in small amounts
• Make the nut topping Mix all ingredients together in a small bowl
• Grease muffin tins with butter or margarine You can also use paper baking cups Fill each cup 3/4 full of batter Add a full rounded tablespoon of nut topping on top of each muffin cup of batter Bake immediately or the topping will sink to the bottom of the muffin
• Bake at 375 for 20-25 minutes until golden brown A toothpick inserted in the middle of the muffin should come out dry Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly

Carnation Maple Muffins

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Ingredients:

• 1 1/3 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 3 tablespoons corn oil
• 3/4 cup uncooked quick oats
• 2/3 cup undiluted Carnation Evaporated Milk
• 3/4 cup maple syrup
• 1 beaten egg

Steps:

• Combine flour sugar baking powder and salt
• Cut in shortening until mixture resembles coarse crumbs
• Stir in oats
• Mix evaporated milk maple syrup and egg
• Add to dry ingredients all at once; stir just until moistened
• Fill greased medium muffin cups 2/3 full
• Bake in hot oven 400F 20 to 25 minutes
• Remove from pans immediately
• Serve warm or at room temperature

Cheddar Pinwheels

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Ingredients:

• 2 cups unbleached flour sifted
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/4 cup butter
• 2/3 cup milk
• 1 cup cheddar cheese extra sharpgrated

Steps:

• Sift the flour salt and baking powder together in a mixing bowl and then cut in the butter
• I use my food processor whirling just until the mixture is crumbly Add the milk and stir together quickly but thoroughly
• Turn out on a floured board and knead for 30 seconds then roll out to a 1/8 inch thickness
• Spread with the grated cheese and roll up tightly like cinnamon rolls
• Cut into 3/4 inch slices and transfer to baking sheets and bake in a moderate oven 375 degrees F for 20 minutes or until delicately browned

Cinnamon Streusel Coffee Cake

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Ingredients:

• 1/4 cup chopped pecans
• 3 tablespoons brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup margarine softened
• 1 1/4 cups sugar
• 1 large egg
• 1 large egg white
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces low-fat vanilla yogurt
• 2/3 cup applesauce
• 2 teaspoons vanilla extract
• nonstick cooking spray
• 2 teaspoons all-purpose flour
• 2/3 cup sifted powdered sugar
• 2 teaspoons skim milk
• 1 teaspoon vanilla extract

Steps:

• Combine first 3 ingredients; stir well and then set aside
• Cream margarine in bowl; gradually add 1 1/4 cups sugar and then beat at medium speed until well blended
• Add egg and egg white one at a time beating well
• Combine 3 cups flour and next 3 ingredients in a bowl Stir well
• Combine yogurt applesauce and 2 teaspoons vanilla extract in a bowl; stir well
• Add flour mixture to creamed mixture alternately with yogurt mixture
• Coat a 12 cup bundt pan with spray and flour
• Pour half of batter in pan sprinkle with pecan mixture and then pour remaining batter on
• Bake until done keeping close eye on it
• Combine powdered sugar vanilla extract and milk; stir well Pour over cooled cake

Corn Grits Cornbread

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Ingredients:

• 1/2 cup cornmeal regular
• 1/2 cup cornmeal coarsely ground corn grits or polenta
• 1 cup flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup buttermilk or put 1 Tablespoon vinegar in your measuring cup and fill to 1 cup with milk
• 1/2 teaspoon baking soda
• 2 eggs
• 1/2 cup butter melted

Steps:

• Make buttermilk if youre going to do that
• so it can sit a bit and do whatever it does that makes it buttermilky
• Preheat oven to 425F
• Combine the dry ingredients except the soda
• Stir the baking soda into the buttermilk and add that to the dry ingredients
• Add eggs and melted butter Stir together and pour into a 9x9 pan
• Bake for 20 minutes

Cornbread Egg-Free/Vegan

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Ingredients:

• 1 cup cornmeal
• 1 1/4 cups flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups rice milk or 1 1/4 cups soymilk
• 1/2 cup olive oil or 1/2 cup vegetable oil
• 2 tablespoons white vinegar
• 1 tablespoon corn syrup

Steps:

• Preheat oven to 375 degrees
• Grease an 8 or 9 square pan
• Combine the dry ingredients--cornmeal
• flour
• sugar
• baking powder
• baking soda
• and salt
• Stir in the wet ingredients--milk
• oil
• vinegar
• and corn syrup
• Pour batter into pan
• Bake for 20 minutes or until the sides begin to pull away from the edge of the pan and wooden toothpick inserted in center comes out clean

Cranberry Orange Nut Bread

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Ingredients:

• 2 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup margarine softened
• 3/4 cup orange juice
• 1 egg beaten
• 3/4 cup fresh cranberries chopped
• 1/2 cup chopped nuts
• 1/2 cup chocolate chips

Steps:

• Combine dry ingredients in a mixing bowl
• Blend in margarine until mixture is crumbly
• Stir in egg and juice just until all flour is moistened
• Stir in nuts chips and cranberries
• Put batter into a 9x5-inch loaf pan that has been sprayed with cooking spray or two 1-lb pans
• Bake at 350 for 55-65 minutes or 35-40 minutes for the smaller pans

Cream Scones

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Ingredients:

• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/3 cup cream or 1/3 cup half-and-half etc
• 1/4 cup raisins or 1/4 cup currants

Steps:

• Sift dry ingredients into a bowl
• Add milk and stir until almost combined
• Add cherries and finish mixing until just combined
• Divide dough into 4 rounds on parchment covered baking sheet
• Sprinkle with sugar just before baking
• Bake at 375F for 15-20 minutes

Crowd Pleasing Light Oat Bread Bread Machine

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Ingredients:

• 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

Steps:

• Place all the ingredients in the order listed or according to the bread machine manufacturers
• Select the light setting

Friendship Corn Muffins Amish Friendship Starter

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Ingredients:

• cooking spray
• 3/4 cup yellow cornmeal
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon splenda artificial sweetener
• 1 egg well beaten
• 3/4 cup milk
• 1/2 cup amish starter
• 2 tablespoons butter melted

Steps:

• Spray 12 muffin cups with cooking spray
• In large mixing bowl thoroughly combine cornmeal salt baking soda and Splenda Combine eggs milk starter and melted butter in a separate bowl Pour wet ingredients into dry ingredients and mix with a spoon until well blended
• Pour into muffin tins and set aside for 30 to 45 minutes
• Preheat oven to 375 degrees Bake about 20 minutes or until done and nicely browned Serve hot as soon as possible after baking
• 12 servings

Fruit Breakfast Rolls

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Ingredients:

• 2/3 cup sifted confectioners' sugar
• 1/4 cup milk
• 1 cup dried fruit blueberries cranberries cherries
• 1/2 cup chopped pecans
• 1 loaf frozen white bread dough thawed
• 2 tablespoons butter or 2 tablespoons margarine melted
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter

Steps:

• In a small bowl
• combine confectioners sugar and milk
• Mix well
• Pour mixture into a 9-in deep-dish pie pan
• Sprinkle 1/2 cup of the dried fruit and pecans evenly over sugar mixture
• On a lightly floured surface
• roll bread dough into a 12x8-inch rectangle
• Brush with melted butter
• In a sm bowl
• combine brown sugar and cinnamonamp; sprinkle over dough
• Top with remaining 1/2 cup dried fruit
• Roll up rectangle
• jelly-roll style
• starting from a long side
• Pinch to seal edges
• With a sharp knife
• cut roll into 12 slices
• Place slices
• cut-side down
• on top of mixture in pan
• Brush with melted butter
• Let rise
• covered
• in a warm place 30
• minutes
• or until nearly double
• Bake in a preheated 375 F oven 20-25 minutes
• Let cool in pan 1 to 2 minutes
• Invert onto a serving platter
• Serve warm
• Or to make the night before and bake in AM
• Cover with waxed paper
• then with plastic wrap
• Refrigerate 2 to 24 hours
• Before baking
• let chilled rolls stand
• covered
• 20 minutes at room temperature
• Bake in a preheated 375 F oven 25 to 30 minutes or until golden brown
• Ifnecessary
• cover rolls with foil the last 10 minutes to prevent overbrowning

Granny's Butter Rolls

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Ingredients:

• 2 1/4 cups biscuit mix
• 2/3 cup water
• 1/2 cup granulated sugar
• 1/4 cup butter softened
• 2 cups milk
• 1 teaspoon vanilla

Steps:

• Mix biscuit mix and water until a soft dough forms If too sticky add a little mix up to 1/4 cup until it handles easily Knead gently on floured surface Roll out to about 1/4 inch thick
• Spread butter over dough surface then sprinkle 1/4 cup sugar over the top
• Roll up dough into a tight log and slice into 1/2 inch pieces
• Mix milk with vanilla and the other 1/4 cup sugar Dip rolls in milk and place on baking sheet Bake at 350F for about 25 minutes or until golden on top

Hearty Whole Grain Basil Bread

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Ingredients:

• 2 1/4 ounce envelopes active dry yeast
• 2 1/4 cups warm water 110 deg
• 2 teaspoons honey
• 3 tablespoons pure maple syrup
• 4 tablespoons unsalted butter melted
• 3 cups whole wheat pastry flour
• 1 cup whole grain all purpose baking flour or could sub more whole wheat pastry flour
• 2 cups unbleached all-purpose flour or use white whole wheat flour
• 4 teaspoons coarse salt
• 1 cup chopped fresh basil large chunks
• 1/3 cup millet
• 1/2 cup rolled oats
• 1/4 cup flax seed
• 1 tablespoon chia seeds
• 1/4 cup sunflower seeds
• 1/4 cup sesame seeds
• 1 egg white

Steps:

• Soak millet in 1/2 cup warm water for 20 minutes set aside
• In a separate bowl add 1/2 cup warm water and sprinkle yeast inches Add 2 teaspoons of honey and whisk together until combined Set aside for 10 minutes or until foamy/frothy
• In a separate bowl add flours and salt and whisk together Once yeast is ready pour yeast into a mixing bowl fitted with dough hook Add melted butter 1 1/2 cups warm water and 3 TB maple syrup Mix until combined Then add 3 cups of flour mix Mix on low speed until smooth Then add in millet plus water in bowl and the rest of the seeds/oats and basil
• Mix at low speed until combined Then add remaining flour until dough is combined and somewhat smooth
• On a floured surface kneed dough for about 5 minutes until a smooth ball forms
• Place dough in greased bowl and cover with plastic wrap Let rise for an hour or so I did about 1 1/2 hours
• When dough has risen punch it down T hen divide dough into about 6 or 7 balls Form balls and place on cookie sheet fitted with a cooking mator parchment paper
• Take your egg white and add a little water and brush the tops of the dough balls Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours to rise
• Pre heat oven to 400 degrees and when the dough is ready bake for about 22-25 minutes rotating pan halfway through
• Try not to pass out of excitement due to the most amazing smell that will fill your house
• Pull out of the ovenand smile
• Dont forget to brush with more butter straight out of the oven

Herbed Batter Bread

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Ingredients:

• 1 tablespoon active dry yeast
• 1 cup lukewarm milk
• 1 teaspoon salt
• 2 large eggs well beaten
• 1/3 cup butter or 1/3 cup shortening melted and cooled
• 2 tablespoons liquid honey
• 1 tablespoon minced chives or green onion tops
• 1 tablespoon minced fresh parsley
• 2 teaspoons dried basil or dried dillweed or dried marjoram
• 3 cups all-purpose flour

Steps:

• In a mixing bowl stir yeast into milk until dissolved
• Beat in salt eggs melted butter honey and all the herbs
• Add two cups of the flour and beat for 3 minutes by hand or 1 minute using electric mixer; work in remaining flour to make a very soft and sticky dough
• Leave in bowl; cover bowl and let dough rise for one hour or until doubled in bulk
• Stir dough down and with oiled hands transfer into a well-greased 10-inch tube pan; cover pan and let dough rise for 30 minutes
• Place pan in a COLD oven; turn heat to 350F
• Bake bread for 30 minutes or until golden

K'sra -- Moroccan Bread Morocco -- North Africa

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Ingredients:

• 1 1/2 teaspoons active dry yeast
• 3/4 cup warm water divided
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon anise seed
• 1 1/2 teaspoons sesame seeds

Steps:

• In a small container blend together the yeast amp; warm water amp; let set 5-10 minutes
• In a shallow mixing bowl whisk together the flour salt anise seeds amp; sesame seeds then gradually pour in the yeast water stirring to combine well before adding another 1/2 cup of warm water amp; blending it into the flour mixture
• Knead for aout 5 minutes or until the dough is firm amp; elastic
• With lightly floured hands roll dough into a ball before flattening it into a disk about 6 inches wide amp; 1 inch thick amp; placing it on a floured baking sheet Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size
• Fifteen minutes before the dough is ready preheat the oven to 400 degrees F
• Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom
• Set the loaf on a wire rack to cool slightly then serve it warm or at room temperature Freezes well

Kringle

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Ingredients:

• 3/4 cup butter
• 1 package cake yeast
• 1/4 cup water
• 1/4 cup lukewarm milk
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon lemon extract
• 1 egg
• 2 cups sifted all-purpose flour
• 1 cup brown sugar
• 1/3 cup butter
• 1 pinch salt
• 1 pinch cinnamon
• 1/2 egg white

Steps:

• Divide butter in half and spread each half on waxed paper to an 8x8 inch square
• Chill
• Dissolve yeast in warm water
• Add lukewarm milk sugar salt lemon extract and egg mixing well
• Add flour and mix until smooth
• Roll dough on well floured board to an 12x8 inch rectangle
• Place one piece of chilled butter on two thirds of dough
• Fold uncovered third of dough over the middle third then fold the remaining third over top
• Again fold one end over middle third and fold remaining third over top making a square of nine layers
• Wrap in waxed paper and refrigerate 30 minutes
• Roll dough again to an 8x12 inch rectangle
• Add chilled butter and fold the same way
• This makes 18 layers
• Refrigerate 2 hours
• Cut dough into 2 equal pieces
• Lightly roll one piece at a time until piece is about 20x6 inches
• Spread center third of dough with butterscotch filling then add fruit nuts raisins and so on-- or top with jam
• Fold one of the long edges to the middle moisten other edge and fold over top to cover filling
• Seal well
• Put kringle on a greased baking sheet and form into an oval shape pressing ends of kringle together to form a continuous circle
• Flatten dough with hands
• Cover kringle for 1 hour at 70 degrees
• Bake at 350 degrees for 25-30 minutes or until golden brown
• Cool then ice with a mixture of powdered sugar and water

Kringles

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Ingredients:

• 3/4 cup butter softened
• 1 package active dry yeast
• 1/4 cup water 105-115F
• 1/4 cup sugar
• 1/4 cup warm milk 105-115F
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon lemon extract
• 2 cups all-purpose flour
• 1 1/2 cups pie filling poppyseed prune apricot raspberry
• 1 cup sliced almonds
• 1 cup powdered sugar
• 1 -2 tablespoon water

Steps:

• In a mixing bowl stir the yeast up with the warm water; add the sugar warm milk egg salt and lemon extract mixing well
• Stir in 1 3/4 cups of the flour until it forms a large ball
• Turn ball out onto a floured surface and knead in the remaining flour until the dough is smooth and elastic about 2-3 minutes
• Cover the dough and let rise about 5-7 minutes
• Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge
• Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that it should be about 4-inches wide by 8-inches long
• Now fold the 4-inch side over 1/3 of the way and the same with the opposite end leaving a stack of dough
• Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes
• Now roll the refrigerated dough out again to a 12x8-inch square
• Place the last square of butter to one side of the dough and do the folding process again then refrigerate the dough for 2 hours
• Cut the dough in half keep the other in the refrigerator while waiting; and roll out to a 6x24-inch rectangle if hard to roll allow to rest for 5 minutes or so
• Spread half the filling on the middle of the dough and sprinkle with half of the almonds
• Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal
• Grease a baking sheet and place the kringle on forming it into a ring as you do and sealing the ends together; pat the kringle with your hands to keep it flat
• Repeat with remaining kringle
• Allow kringles to rise for about an hour or until a fingerprint remains when touched
• Bake at 350F for 20-25 minutes or until golden; cool on wire racks
• Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm

Lemon Fig Quick Bread

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Ingredients:

• 1/2 cup fig preserves
• 1/2 cup Greek yogurt
• 1/2 cup milk
• 2 large eggs
• 1/2 cup butter melted and cooled
• 1 tablespoon lemon infused olive oil
• 3/4 cup sugar
• 5 small dried figs coarsely chopped
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 cups flour

Steps:

• Mix fig preserves
• yogurt
• and milk together
• Whisk the eggs
• and blend into the milk mixture
• Add cooled butter and olive oil
• then mix in sugar
• Toss the chopped figs into a small amount of flour
• and mix into mixture
• followed by baking soda and salt
• Mix in flour; this should produce a thick but still loose batter
• like for muffins or cornbread
• Pour into a greased and floured 8x4 loaf pan and bake at 350f for 25 minutes Turn pan at this point
• and bake for a minimum of 25 more minutes Loaf is done when a sharp knife stuck into the top comes out clean
• Rest loaf in pan on cake rack for 30 to 45 minutes
• then turn out and allow to cool completely
• If you cannot find lemon infused olive oil
• use a tablespoon of regular olive oil and the zest of one lemon

Lemon Nut Bread

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Ingredients:

• 3/4 cup margarine or 3/4 cup butter softened
• 1 1/4 cups sugar
• 3 eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/3 cup lemon juice
• 3/4 cup chopped pecans
• 2 teaspoons grated fresh lemon rind

Steps:

• Preheat oven to 350 degrees
• Cream margarine and sugar until light and fluffy
• Blend in eggs
• Add combined dry ingredients to creamed mixture
• alternating with milk and juice
• mixing well after each addition
• Stir in nuts and rind
• Pour into greased and floured 9x5 loaf pan
• Bake at 350 degrees for 1 hour and 20 minutes
• or until toothpick inserted comes out fairly clean
• Cool 5 minutes
• then remove from pan

Lentil Bread

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Ingredients:

• 3/4 cup water plus
• 1 tablespoon water
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/3 cup cooked lentils
• 1 teaspoon salt
• 1 1/3 cups whole wheat flour
• 1/3 cup unbleached flour
• 1 1/2 tablespoons vital wheat gluten
• 2 tablespoons whey powder I don't use
• 1 1/2 teaspoons active dry yeast

Steps:

• Put all ingredients in bread machine in the order directed by the manufacturer
• Select Basic Wheat Cycle Light Setting or equivalent

Light Banana-Blueberry Muffins

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Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup sugar
• 1/3 cup Splenda granular
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup mashed ripe banana 2-3 bananas
• 1/3 cup butter or 1/3 cup margarine softened
• 1/3 cup skim milk
• 1 egg
• 1 egg white
• 3/4 cup blueberries

Steps:

• Preheat oven to 400F
• In a large bowl combine dry ingredients reserving about 1 cup of the flour
• Add the mashed banana butter egg and egg white Beat on low speed or by hand just until blended
• Add the remaining flour and milk Beat again until blended Add more milk only if the batter seems too thick
• Stir in blueberries
• Pour batter into large-size greased muffin cups about 2/3 full
• Bake about 20 minutes or until tops are golden and springy

Low Fat Lemon Zucchini Bread

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Ingredients:

• 1 cup whole wheat flour
• 1 cup flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup zucchini grated and tightly packed
• 1/4 cup canola oil
• 1 egg lightly beaten
• 1 egg white
• 1 teaspoon vanilla
• 1 tablespoon lemon zest
• 1/4 cup plain nonfat yogurt drained
• cooking spray

Steps:

• Preheat oven to 350F
• Coat a 9 x 5-inch loaf pan with nonstick cooking spray
• Add flour to a large bowl followed by the sugar baking powder baking soda salt and nutmeg; stir well with a wire whisk
• In another bowl combine the zucchini oil egg and egg white vanilla lemon zest and yogurt
• Add zucchini mixture to flour mix combining until just moist
• Pour into loaf pan and bake for 55 minutes to an hour or until a toothpick inserted in the middle comes out clean

Lucky Shamrocks

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Ingredients:

• 1 cup warm water
• 3/4 teaspoon salt
• 3 cups unbleached flour
• 2 tablespoons oil we used safflower oil
• english mixed spice This is optional We added 1 1/4 teaspoons see a href=https//wwwgeniuskitchencom/recipe/mixed-spice-traditional-old-fashioned-english-pudding-spice-266688Mixed Spice - Traditional Old Fashioned English Pudding Spice/a
• 2 1/4 teaspoons active dry yeast
• green dyed sugar
• green candy sprinkles
• green frosting

Steps:

• DOUGH Place ingredients in your bread machine in the order specified by your operating manual
• Remove from bread pan and proceed with recipe
• SHAMROCKS Line 2 cookie sheets with parchment paper
• Preheat oven to 400 degrees
• First divide the dough into 8-16 pieces
• To create the clover shape
• take one piece of dough and divide into 3 sections Set as small piece of the dough aside for the stem
• Next roll each piece into a 4 inch rope then twist the piece into a 5 1/2-6 inch rope Form the rope into a circle and pinch the ends to close Repeat
• Now press the three pieces together into a clover shape and pinch the ends to connect them Roll the smaller piece of dough you set aside into a stem and attach
• Using a wide spatula
• carefully transfer the shamrocks to the baking sheet
• Cover and place in a warm oven to rise for about 30 minutes Tip Although we have a proofing feature in our oven which I used for this recipe you can also turn on the oven to 200 degrees then immediately turn it off leaving the oven light on This will help the dough to rise a little
• Sprinkle with green dyed sugar
• green cake sprinkles
• etc Some of the shamrocks we decorated with neon gel after removing from the oven
• Bake approximately 20 minutes or until the shamrocks are lightly browned on top and bottom Baking time depends on the size of the pieces you make
• Decorate with frosting or gel and set aside to cool on a wire rack
• Yield varies depending on how much dough you have and how big the shamrocks are made Prep time does not include preparing the dough

Mom's Banana Bread

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Ingredients:

• 2 cups mashed bananas
• 1 cup sugar
• 2 eggs well beaten
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons milk
• 1/2 cup chopped nuts
• 1/2 cup melted butter

Steps:

• Combine all ingredients mixing in melted butter last Bake in loaf pans for 1 hour at 350 degrees Once youve pulled it out of the oven
• gently remove it from the pan Mom recommends waiting five minutes
• but I rarely have problems with getting it out right away and wrap in tin foil This will keep the moisture in
• without the bread getting soggy Let it sit for at least half an hour before cutting into it also for moisture purposes

Multi-grain Apple Muffins

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Ingredients:

• 2 cups white flour
• 1/2 cup soy flour
• 1/2 cup ground flax seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup brown sugar packed
• 1 1/4 cups buttermilk
• 1 1/4 cups vegetable oil
• 2 eggs
• 1 apple peeled and grated

Steps:

• Preheat oven to 350F
• Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
• Combine flours flax seed baking powder baking soda and salt in large mixing bowl
• Add brown sugar and mix until blended
• In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
• Bake for 18 to 20 minutes
• Cool about 1 minute before removing from pan
• Cool completely on wire racks

Parmesan and Rosemary Crackers

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Ingredients:

• 3/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 pinch black pepper
• 2 teaspoons fresh rosemary finely chopped
• 2 tablespoons unsalted butter very cold and cut into small cubes
• 1 cup parmesan cheese finely grated
• 4 tablespoons sour cream
• 1 tablespoon heavy cream

Steps:

• Combine the flour salt pepper and rosemary in a food processor Add the butter and pulse until the mixture resembles a course meal Add the parmesan and pulse to mix Add 1 tablespoon of the sour cream at a time pulsing each time Add the heavy cream and pulse until the dough comes together DO NOT OVER PULSE or the dough will get tough
• Place the dough on a lightly floured surface and shape into a 2-inch round log Wrap w/ plastic and refrigerate at least 24 hours
• Preheat oven to 325F Slice the log into 1/4 inch disks Place on parchment paper lined cookie sheet Bake until the crackers are golden brown and firm in the center about 23-35 minutes
• Enjoy

Peaches amp; Cream Dream Muffins

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Ingredients:

• 4 cups all-purpose flour
• 2 cups sugar
• 3 cups fresh peeled and chopped peaches
• 4 large eggs lightly beaten
• 2 cups sour cream
• 1 cup canola oil or 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Steps:

• Heat oven to 400F
• In large bowl mix the flour sugar baking powder and baking soda
• Add the peaches and gently toss mixture
• In small bowl combine the eggs sour cream oil and extracts; mix well
• Stir into the dry ingredients just until moistened
• Fill greased muffin cups 2/3 full
• Bake approximately 25-30 minutes or until done

Pumpkin Bread

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Ingredients:

• 1 3/4 cups flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup oil
• 1/3 cup water
• 2 eggs
• 1/2 teaspoon vanilla
• 1 cup pumpkin canned version is best

Steps:

• Sift together all the dry ingredients into a bowl
• Mix together all the wet ingredients oil water eggs vanilla and pumpkin
• Stir wet ingredients into the flour
• Bake in greased loaf pan for 1 hour at 350

Pumpkin Ginger Cranberry Muffins

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Ingredients:

• 1 1/2 cups flour
• 1/2 cup wheat bran
• 1/2 cup soy protein
• 1/4 cup applesauce
• 3 tablespoons oil
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 14 ounces pumpkin
• 1/3 cup water
• 1 tablespoon baking powder
• 1/2 tablespoon cornstarch
• 1 1/2 cups cranberries

Steps:

• Mix dry ingredients
• Mix in wet ingredients
• Bake at 400 degrees for 30 minutes

Pumpkin Rice Bread

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Ingredients:

• 1 1/3 cups brown rice flour
• 3/4 cup buckwheat flour
• 3 tablespoons rolled millet
• 1 teaspoon bicarbonate of soda
• 2 teaspoons cream of tartar
• 1 1/2 cups almond milk
• 1/4 cup mashed pumpkin
• 1 -2 tablespoon honey

Steps:

• Combine dry imgredients in a bowl
• Blend liquid ingredients and mix into dry ingredients
• Stirring well
• Pour into lightly greased loat tin and bake in moderate oven 350 degrees C for approximately 35- 40 minutes or until the bread comes away from the tin
• Cool on a wire rack
• Wait until the bread is cold before slicing

Quick and Easy Mini-Cinnamon Rolls

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Ingredients:

• 2 cups flour 450 g
• 1 tablespoon baking powder 15 g
• 1 teaspoon salt 5 g
• 6 tablespoons vegan margarine 90 g I use Earth Balance
• 3/4 cup soymilk 02 liter
• 2 tablespoons melted margarine 30 g
• 1/4 cup sucanat 60 g
• 1 tablespoon ground cinnamon 15 g
• 1 teaspoon margarine softened 15 g
• 1 cup vegan powdered sugar 225 g
• soymilk

Steps:

• Mix dry ingredients first then cut in margarine
• Mix in soy milk until dough is soft you may need slightly more or less to get the dough to a workable consistency Do not over mix
• Roll dough to 025 inch thickness 05 cm in a long rectangle -- about 8 inch by 16 inch 16cm x 32 cm Using a pastry brush coat the rectangle of dough with the melted margarine Then spread the Sucanat and cinnamon over it
• Roll from the long end forming a tight roll Cut rolls about 1 inch 2 cm thick Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden
• While rolls are baking make icing by mixing margarine and powdered sugar Slowly add soy milk to reach desired consistency spread on rolls while they are still warm

Quick Orange Coffee Cake

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Ingredients:

• 2/3 cup sugar
• 1 tablespoon orange zest
• 2 10 ounce packages refrigerated buttermilk biscuits
• 3 tablespoons butter or 3 tablespoons margarine melted
• 1/2 cup powdered sugar
• 1 tablespoon orange juice

Steps:

• Mix together sugar and orange peel; set aside
• Separate biscuits and dip each into melted butter then in sugar mixture to coat well
• In a greased 9 inch round pan arrange biscuits to overlap slightly
• Sprinkle any remaining sugar mixture on top
• Bake in preheated 375 oven for 35 minutes or until golden
• Cool on rack for 10 minutes and then turn out ontol serving dish
• In a small bowl combine powdered sugar and orange juice; blend well
• Drizzle over coffee cake

Randy's Cranberry Buttermilk Oat Muffins

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Ingredients:

• 1/2 cup craisins
• 1/2 cup water
• 1 cup old fashioned oats NOT instant oats
• 1 cup buttermilk
• 1/4 cup brown sugar or Splenda brown sugar baking blend
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup flour use 1 1/2 cups if you keep and use the cranberry soaking liquid
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Steps:

• Soak dried cranberries in 1/2 cup water overnight Soak oats in 1 cup buttermilk overnight in the fridge
• Preheat oven to 375F gas mark 5 190C
• Stir brown sugar oil and eggs into the soaked buttermilk and oats mixture
• Combine dry ingredients in a large bowl
• Add the wet ingredients to the dry stirring until moistened and let stand while preparing the tin We use a pop-over tin and this makes 6 muffins but a regular muffin pan can be used if you adjust the cooking time Lightly spray or oil the tin Fill the cups to the brim Bake for 20-25 minutes or until browned and firm or they pass the toothpick test Let cool slightly after removing from the tin

Sizzler's Cheese Toast

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Ingredients:

• 1 lb butter slightly softened
• 8 ounces parmesan cheese Grated
• Italian bread Sliced

Steps:

• In a mixer
• cream together the butter and cheese
• Preheat a griddle or large frying pan on medium-high
• Spread cheese mixture on bread about 1/4 thick
• Place bread cheese side down on griddle Cook until cheese has browned

Sourdough Pizza Crust

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Ingredients:

• 1 1/2 cups sourdough starter
• 4 -5 tablespoons olive oil
• 1 teaspoon salt
• 1 1/2 cups flour plus a little more or less to adjust consistency

Steps:

• Preheat oven to 500F
• Mix starter
• 1 tbsp olive oil
• salt
• and flour together in a mixing bowl until it blends and forms a ball add more or less flour to adjust consistency; if you get it too dry just add a little more starter
• Allow dough to rest for about 30 minutes dont look for it to rise
• just to get the dough where it is easier to roll
• Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan
• turning the dough as you roll if you want a more even circle
• Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes
• then remove from oven
• Before topping your pizza with any sauce
• cheese
• or toppings
• brush the top of the crust all over with remaining olive oil as needed
• using a pastry brush this helps keep soggy moisture out of the crust as it bakes
• Top as desired and cook until browned and cheese is melted
• If you use certain vegetables as a topping onions are the first thing that comes to mind you might want to cook those about halfway before topping the pizza with them or they will be too crunchy

Sweet Potato Bread

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Ingredients:

• 350 g sweet potatoes
• 500 g strong plain white flour
• 2 teaspoons salt
• 1 1/4 ounce sachet easy-blend dried yeast
• 1 1/2 teaspoons caraway seeds
• fresh ground black pepper
• 175 ml warm water

Steps:

• Peel and dice the potatoes then boil them for about 15 minutes or until tender Drain and then mash thoroughly Leave to cool
• Sift the flour and salt into a bowl then add the yeast caraway seeds and black pepper
• Add the sweet potato and rub it in well
• Add enough water to make a soft dough and knead until smooth and elastic
• Leave the dough in a warm place until doubled in size 1-2 hours
• Knock back the dough on a floured surface and knead again briefly Place in a greased loaf tin and leave to rise again for another 30 minutes
• Preheat the oven to 200C/400F/ gas mark 6 and bake the loaf for 30-35 minutes until the bread is risen golden brown and sounds hollow when tapped underneath

Trachelle's Favorite Wheat Bread Bread Machine

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Ingredients:

• 2 tablespoons canola oil
• 1/3 cup brown sugar
• 1 teaspoon salt
• 1 cup warm water
• 1 1/2 cups whole wheat flour
• 1 cup white bread flour
• 1 1/2 teaspoons yeast

Steps:

• Add all ingredients to bread machine pan in the order suggested by the manufacturer
• Add 2-3tbs of water or flour if dough is too wet or dry
• I usually use the dough cycle then form loaf rise until doubled and bake in the oven at 350 degrees for 25-30 minutes

Traditional Bread Abm

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Ingredients:

• 1 3/8 cups water
• 2 tablespoons butter
• 2 tablespoons dry buttermilk
• 1 3/4 teaspoons salt
• 4 cups bread flour unbleached
• 2 tablespoons sugar
• 2 1/4 teaspoons yeast

Steps:

• Add ingredients in the order that your bread machine instructs
• Choose light or medium crust and basic setting
• At the end of the 3-hour cycle when the bread is finished baking remove and let cool for 15 minutes

Upside Down Apple amp; Cranberry Coffee Cake

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Ingredients:

• 1/4 cup corn syrup
• 3/4 cup brown sugar packed
• 1 tablespoon margarine or 1 tablespoon butter
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups apples peeled thinly sliced
• 3/4 cup granulated sugar
• 1/3 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 1 large egg
• 2 large egg whites
• 2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup low-fat yogurt
• 1/4 cup dried cranberries

Steps:

• Preheat the oven to 350F spray 9-inch cake pan with vegetable spray
• TOPPING Stir together corn syrup brown sugar margarine and cinnamon in the cake pan
• Place in the oven for 3 minutes or until mixture has melted
• The mixture should be sticky
• Place the apples and cranberry on top
• CAKE Combine the sugar apple sauce oil egg egg whites vanilla and cinnamon in a large bowl using a whisk or electric mixer
• In another bowl stir together flour and baking powder
• Stir the dry ingredients into the apple sauce mixture in batches alternating with the yogurt making two additions of dry and one of wet and then stir just until the mixture is combined
• Spread it over the fruit in the pan
• Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry
• Let cool on a wire rack for 20 minutes and then turn out onto a large platter

Vegan Apple-Bottomed Gingerbread Muffins

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Ingredients:

• 1 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 Ener-G Egg Substitute
• 3 tablespoons margarine melted
• 1/3 cup molasses
• 1/2 cup hot water
• 2 large apples
• 1 tablespoon margarine melted
• 2 tablespoons brown sugar

Steps:

• Preheat oven to 350F
• TO MAKE APPLE BOTTOMS Peel
• core
• and slice apples into 1-inch chunks
• Mix apple chunks
• tablespoon melted margarine
• and 2 tablespoons brown sugar in a bowl until apples are lightly coated
• Place a spoonful of apple mixture in the bottoms of a lightly greased muffin pan and set aside
• TO MAKE GINGERBREAD BATTER Combine flour
• brown sugar
• baking soda
• and spices
• Mix egg replacer
• melted margarine
• molasses
• and hot water in a separate bowl
• then add this mixture to the dry mixture
• Stir just until thoroughly combined and spoon batter over apples
• Bake for 25 minutes I recommend eating these with a fork as the apples dont always stay together
• but I promise theyre delicious

Vegan Mini Carrot Cake Muffins

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Ingredients:

• 3/4 teaspoon baking powder
• 1/4 cup unsweetened applesauce
• 3/8 cup sugar
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/8 cup grapeseed oil
• 1 tablespoon honey
• 1 cup carrot graded
• 1/2 cup water or crushed pineapple including juice

Steps:

• In a small bowl mix baking powder and applesauce into a foamy mixture set aside
• In large bowl mix flour sugar baking soda cinnamon nutmeg and salt; mix
• Add oil honey carrots water or pineapple some of the juice might help and applesauce mixture
• Mix well
• Add nuts raisins or dried cranberries if preferred
• Scoop mixture into cupcake liners
• Bake at 325F for 30 minutes or until toothpick comes out clean
• Once cooled frost with icing powered sugar vegan Earth Balance butter organic vanilla and water

Vegan Pizza Dough

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Ingredients:

• 3 -3 1/2 cups flour
• 2 1/2 ounces fast rising yeast
• 1 teaspoon salt
• 1 cup water very warm
• 2 tablespoons olive oil

Steps:

• Preheat oven to 400 degrees F
• In large bowl combine flour yeast and salt Add warm water and olive oil knead about 5 minutes or until mixture is well combined and forms a ball Let dough sit for 10 minutes in a warm place
• Roll out dough and fit to oiled cookie sheet or pizza pan Place in oven and bake for approximately 10 minutes or until very slightly browned
• Remove from oven and let cool Add pizza toppings of your choice Return pizza to oven and bake approximately 10-20 minutes or until cheese is melted Cool slice and serve

Whole Wheat Breakfast Muffins

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Ingredients:

• 1/2 cup canola oil
• 1/2 cup brown sugar
• 1 cup unsweetened applesauce
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 cup raisins

Steps:

• Mix in order as listed
• Do not over beat
• Spoon into greased muffin tins
• Bake at 350 degrees for 19 minutes

Zucchini Bread

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Ingredients:

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• egg substitute to equal 1 egg
• 1/2 cup artificial sweetener
• 1/3 cup oil
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups zucchini grated
• 1/2 cup raisins
• 1/2 cup walnuts chopped
• 1/4 cup water

Steps:

• Preheat oven to 350 degrees F
• In a large bowl sift together the flour baking powder salt and cinnamon
• Add the egg replacer sweetener oil vinegar and vanilla and mix
• Stir in the zucchini raisins and nuts and mix together gently until just mixed
• Add a little water if the dough seems too dry
• Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes
• Test with a knife to see if done
• Cool for 10 minutes before slicing and serving