Yumm! A favorite in our house!
1/4 c packed brown sugar
1/2 c molasses
1/3 c milk
1/3 c vegetable oil
1 egg
2 c flour
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground allspice
Heat oven to 400* Line muffin cups with foil liners.
Beat brown sugar, molasses, milk, oil, and egg in large bowl. Stir in remaining ingredients until flour is just moistened.
Divide batter evenly among muffin cups. Bake 18-20 minutes. Immediately remove from to pan to wire rack. So yummy when served warm!
Drizzle powdered sugar/water mixture glaze over top when serving! (That the way the kids like them!)
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Sunday, January 6, 2013
Morning Glory Oven French Toast & Cranberry Raspberry Topping
From Betty Crocker Best Christmas
For French Toast:
3 Eggs
3/4 c milk
1 TBS granulated sugar
1/4 tsp salt
1/4 tsp cinnamon
18 slices of French bread, 1/2 thick (about one loaf)
Powdered sugar if desired
Heat oven to 500*
Beat eggs, milk, granulated sugar, salt, and cinnamon in small bowl with fork.
Dip bread into egg mixture; place on plate. Lightly grease cookie sheet. Heat cookie sheet in oven for 1 minute. Remove from oven and place dipped bread on hot sheet.
Bake 5-8 minutes or until bottoms are golden brown. Turn bread; bake 2-4 minutes longer or until golden brown. Sprinkle with powdered sugar and serve with topping.
Cranberry Raspberry Topping
*To save time I usually make this the day before and just rewarm when serving*
1 pk (10 oz) frozen raspberries, thawed.
1 c sugar
1 cup fresh or frozen cranberries
Drain raspberries, reserving 1/2 c juice. Mix juice and sugar in 2-qt sauce pan. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve warm or cool.
For French Toast:
3 Eggs
3/4 c milk
1 TBS granulated sugar
1/4 tsp salt
1/4 tsp cinnamon
18 slices of French bread, 1/2 thick (about one loaf)
Powdered sugar if desired
Heat oven to 500*
Beat eggs, milk, granulated sugar, salt, and cinnamon in small bowl with fork.
Dip bread into egg mixture; place on plate. Lightly grease cookie sheet. Heat cookie sheet in oven for 1 minute. Remove from oven and place dipped bread on hot sheet.
Bake 5-8 minutes or until bottoms are golden brown. Turn bread; bake 2-4 minutes longer or until golden brown. Sprinkle with powdered sugar and serve with topping.
Cranberry Raspberry Topping
*To save time I usually make this the day before and just rewarm when serving*
1 pk (10 oz) frozen raspberries, thawed.
1 c sugar
1 cup fresh or frozen cranberries
Drain raspberries, reserving 1/2 c juice. Mix juice and sugar in 2-qt sauce pan. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve warm or cool.
Sunday, February 8, 2009
Crusty Bread
So easy, and SOOO Yummy! I had forgotten about this recipe until last week and dug it back out. Good on those cold nights!
2 cups flour
3/4 c water
1 tsp yeast
1/2 tsp sugar
1 tsp salt (I use just a pinch!)
1 tsp olive oil
1 tsp Vital Wheat Gluten
Mix together in mixing bowl and kneed for 10 min (15 by hand). Cover and let rise for 60-90 minutes or until doubled in size. Dump out and cut into two pieces. Form each piece into a loaf and then let rise again for another hour.
Preheat oven to 450.
Bake on a heated baking stone or baking sheet for 20 minutes.
Try to let them cool for 30 minutes before slicing and eating...usually though in our house they get devoured pretty quickly!
Enjoy!
2 cups flour
3/4 c water
1 tsp yeast
1/2 tsp sugar
1 tsp salt (I use just a pinch!)
1 tsp olive oil
1 tsp Vital Wheat Gluten
Mix together in mixing bowl and kneed for 10 min (15 by hand). Cover and let rise for 60-90 minutes or until doubled in size. Dump out and cut into two pieces. Form each piece into a loaf and then let rise again for another hour.
Preheat oven to 450.
Bake on a heated baking stone or baking sheet for 20 minutes.
Try to let them cool for 30 minutes before slicing and eating...usually though in our house they get devoured pretty quickly!
Enjoy!
Friday, May 2, 2008
Really Good Sandwich Bread
2 cups warm water
2/3 cup sugar
1 1/2 T active dry yeast
1 1/2 tsp. salt
1/4 cup vegetable oil
6 cups flour
2 T Vital Wheat Gluten
Dissolve sugar in warm water, and then stir in yeast (I just sprinkle it on top). Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in size, about 1 hour. Punch dough down, knead for a few minutes, and divide in half. Shape into loaves and place into two well oiled 9' loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans. Bake at 350 for 30 min.
2/3 cup sugar
1 1/2 T active dry yeast
1 1/2 tsp. salt
1/4 cup vegetable oil
6 cups flour
2 T Vital Wheat Gluten
Dissolve sugar in warm water, and then stir in yeast (I just sprinkle it on top). Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in size, about 1 hour. Punch dough down, knead for a few minutes, and divide in half. Shape into loaves and place into two well oiled 9' loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans. Bake at 350 for 30 min.
Thursday, January 10, 2008
Banana Bread
A new twist on an old favorite! Banana bread is a great snack, or an easy breakfast. In our house it doesn't last long.
2 c flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
2 eggs
1 c sugar
1/2 c cooking oil
5 medium bananas ~ mashed.
Grease 2 9x5x3 loaf pans and preheat your oven to 350*. Beat eggs, sugar, oil & bananas. Mix remaining ingredients. Add egg mixture to dry mixture, stirring until moistened. Spoon batter into prepared pans. Bake 45-55 min or until toothpick inserted near center comes out clean. Cool in pan for 10 min, remove & cook completely on a wire rack.
Some notes ~ originally when I found this recipe it was to bake it in one pan. But then I always ended up with the edges to brown, or the middle not quite done. It drove me nuts. So splitting into 2 pans made it cook all the way thru ~ I just shortened the baking time (as noted in the directions!) And a bonus it made it easier for little hands to pick up a slice!
2 c flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
2 eggs
1 c sugar
1/2 c cooking oil
5 medium bananas ~ mashed.
Grease 2 9x5x3 loaf pans and preheat your oven to 350*. Beat eggs, sugar, oil & bananas. Mix remaining ingredients. Add egg mixture to dry mixture, stirring until moistened. Spoon batter into prepared pans. Bake 45-55 min or until toothpick inserted near center comes out clean. Cool in pan for 10 min, remove & cook completely on a wire rack.
Some notes ~ originally when I found this recipe it was to bake it in one pan. But then I always ended up with the edges to brown, or the middle not quite done. It drove me nuts. So splitting into 2 pans made it cook all the way thru ~ I just shortened the baking time (as noted in the directions!) And a bonus it made it easier for little hands to pick up a slice!
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