Cherry Nut Bread

Sift Together:

2 cups flour

1 cup + 2 Tbsp sugar

1 1/2 tsp baking powder

Stir in:

1 egg

1/2 cup orange juice

1 Tbsp grated orange peel

2 Tbsp cherry juice or warm water

Fold in:

1/2 cup shortening

Fold in:

2 cups sweet cherries

1/2 cup nuts

Pour into greased loaf pans to make 2 regular-sized loaves. Do not over bake - it should be moist. Bake at 350 degrees for 25-30 minutes.

- Coulter Farms

Perfect Zucchini Bread

One of the reasons I love this recipe (and you will, too!) is that the batter is so versatile. Below, you’ll find cook times for muffins, mini bread loaves, or standard bread loaves. If you are so inclined, toss in an extra 1/4 c. of flour and turn the batter into beautiful, soft zucchini cookies. The recipe is sweet enough without the glaze, but I’ve included the glaze recipe just in case you’re like me–a believer in all things properly frosted. Enjoy! Enjoy!

1/2 c. butter
3/4 c. brown sugar
2 eggs
2 c. zucchini, grated
1 t. salt
1 T. cinnamon
1/2 t. baking powder
2 1/4 c. white flour (or half white, half whole wheat flours)
1 tsp. vanilla extract
1/2 tsp. almond extract

Simple Icing Glaze
1 c. powdered sugar
1-2 T. heavy whipping cream

Method:
1. In a large bowl, beat together the butter, brown sugar, and eggs until light and fluffy.
2. Add all remaining ingredients and mix together well.
3. In a second, smaller bowl, stir together the ingredients for the glaze until smooth (it should be fairly runny, but not too thin a glaze.)

To make muffins: Spoon batter into muffin tins lined with cupcake wrappers. Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the muffins spring back to the touch. Cool before glazing. Makes about 18 muffins.

To make mini bread loaves: Spoon batter into mini bread tins that have been generously greased and floured. Bake in an oven preheated to 350 degrees for 25-27 minutes, or until the top of the bread springs back to the touch. Cool before glazing. Makes 4-6 mini breads.

To make full-sized bread loaves: Spoon batter into a large bread tin that has been lined with parchment paper, or generously greased and floured. Bake in an oven preheated to 350 degrees for 42-45 minutes, or until the top of the bread springs back when pressed lightly with the finger. Cool before glazing. Makes 1 large loaf.

Date-Walnut Bread with Chocolate and Orange

1 cup boiling water
1 cup chopped pitted dates
2 cups + 2 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3 tablespoons oil
3/4 cup granulated sugar
1 teaspoon finely grated orange zest
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts, toasted
1/2 cup coarsely chopped dark chocolate (about 2 ounces)
Method:
1. Heat oven to 350 degrees F. Coat a loaf pan with cooking spray.
2. Pour boiling water over dates in a medium bowl and allow to sit.
3. In a medium bowl, sift together flour, baking powder and salt. In a large mixing bowl, whisk together egg, oil, sugar, orange zest and vanilla until well combined; whisk in date mixture until combined. Fold in flour mixture until just combined. Fold in walnuts and chocolate until just combined.
4. Place batter into prepared pan. Bake 50-55 minutes or until golden brown, well risen, and a toothpick inserted into bread comes out with moist crumbs attached.

Cool for about 20 minutes before removing bread to a wire rack to cool completely.

Makes 1 loaf

Banana Split Bread

Ingredients

• 1/2 cup butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 cup mashed ripe bananas
• 3 tablespoons milk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 1/2 cup chopped pecans

Directions

1. In a mixing bowl, cream butter and sugar. beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.
2. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Chocolate Banana Bread

Ingredients

• 1 cup margarine, softened
• 2 cups white sugar
• 4 eggs
• 6 bananas, mashed
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 cup unsweetened cocoa powder
• 1 cup lite sour cream
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

Chocolate Pumpkin Bread

Ingredients:

• 1 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/2 can (7.5 ounces) pumpkin
• 1 cup chocolate chips

Directions:
1. Preheat oven to 325*F. Grease loaf pan.
2. Combine all ingredients in large mixing bowl; blend well.
3. Once mixed, pour batter into loaf pan.
4. Bake for 40-45 minutes, until top is firm and a toothpick comes out clean.
5. Allow loaf to cool for 15 minutes; dust with powdered sugar (if desired).

From carrots and cake

Classic Banana Bread

Ingredients

* 2 Cups all-purpose flour
* 1 Tsp. baking soda
* 1/4 Tsp. salt
* 1/2 Cup butter
* 1 Cup white sugar
* 2 Eggs, beaten
* 4 Mashed overripe bananas
* 1/4 Cup walnuts

Method

1. Preheat Oven to 350°.
2. Lightly grease a 9×5 inch loaf pan.
3. In a large bowl, cream together butter and white sugar.
4. In a separate bowl, combine flour, baking soda and salt.
5. Stir in eggs and mashed bananas until well blended, then toss in the walnuts.
6. Stir banana mixture into flour mixture; stir just to moisten.
7. Pour batter into prepared loaf pan.
8. Bake at 350 for 55-60 minutes until a toothpick inserted into center of the loaf comes out clean.
9. Let bread cool in pan for a bit, then flip it out onto a wire rack.

Blueberry Zucchini Cake

Ingredients

* 3 Eggs lightly beaten
* 3/4 Cup Vegetable Oil
* 3 Tsp. Vanilla Extract
* 2 Cups White Sugar
* 1/4 Cup Brown Sugar
* 3 Cups shredded zucchini
* 3 Cups All purpose flour
* 1 Tsp. Salt
* 1 Tsp. Baking Powder
* 1/4 Tsp. Baking Soda
* 1 Tbsp. Ground Cinnamon
* 1 Pint Fresh Blueberries
* Sprinkle of Nutmeg

Crumb Topping

* 2/3 Cup Flour
* 1/2 Cup Brown Sugar
* 1 Tsp. Cinnamon
* 1/2 Cup Softened Butter

Method

1. Preheat oven to 350 Degrees
2. Lightly grease Bundt Pan
3. In large bowl, beat together the eggs, oil, vanilla and sugar.
4. Fold in zucchini. Beat in flour, salt, baking powder, baking soda and cinnamon.
5. Gently fold in blueberries and move to pan
6. For the crumb topping, mix the ingredients with your hands and sprinkle over the top of the loaf pan.
7. Bake 55 minutes in the preheated oven or until a knife inserted in the center of the cake comes out clean.
8. Cool 20 minutes and then transfer to a cooling rack
9. ENJOY!

From Zesty

Double Apple Streusel Coffee Cake

- adapted from the excellent You Made That Dessert? by Beth Lipton

Streusel:
1/4 cup all-purpose flour
1/4 packed dark brown sugar
2 Tbsp sugar
1/2 tsp cinnamon
1/4 tsp salt
3 tbsp cold unsalted butter, cut into pieces
1/4 cup chopped pecans

Cake:
1-1/2 cups all-purpose flour
1 cup packed dark brown sugar
1 tbsp cinnamon
1 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened applesauce, at room temperature
8 Tbsp (1 stick) unsalted butter, melted and cooled slightly
1/4 cup plain yogurt, at room temperature (full fat is best, but low-fat is OK)
1 tsp vanilla extract
1 large egg, at room temperature
1 small sweet apple, such as Gala or Yellow Delicious, peeled and roughly chopped

1- Preheat oven to 350 deg. F with a rack in the center. Spray an 8-inch square pan with cooking spray.

2- For the streusel, in a medium bowl combine the flour, sugars, cinnamon, and salt. Stir to combine well. Add the butter pieces and work in with a pastry blender, two knives, or your fingers until it resembles coarse sand. Add the pecans and toss with your fingers to mix. Cover and place in the refrigerator.

3- For the cake, in a large bowl combine the flour, brown sugar, cinnamon, baking soda, and salt; whisk well to combine. Make sure all brown sugar lumps are broken up.

4- In another large bowl combine the applesauce, melted butter, yogurt, vanilla, and egg; beat with a whisk to combine well.

5- Add the flour mixture to the applesauce mixture all at once. Use a flexible spatula to stir the two mixtures together. Add the chopped apple. Scrape the bottom of the bowl to be sure there are no pockets of dry flour. Be careful not to overstir, though, as that results in a tough cake.

6- Scrape the batter into the prepared pan and spread it evenly. Sprinkle the streusel over the top.

7- Bake the cake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for at least 20 minutes. Cut into pieces and serve.

(Note: I baked my cake for 15 minutes longer than the time stated. Rely on the toothpick to figure out when it's done.)

Favorite Zucchini Bread

Favorite Zucchini Bread
3 eggs
1 cup canola oil (or vegetable oil)
2 cups white sugar
3 cups finely grated zucchini
2 teaspoons vanilla
3 cups all purpose flour (plus 1/4 cup for high altitude)
3 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt


Preheat oven to 325. Grease and flour 2 loaf pans.In a large bowl beat the eggs with a whisk until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. In a separate bowl combine flour, cinnamon, baking soda, baking powder, and salt. Stir flour mixture into the wet ingredients. Divide batter into the prepared pans evenly.

Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.

Bisquick Cinnamon Rolls

Bisquick Cinnamon Rolls

Rolls:

2 tablespoons brown sugar

1 teaspoon cinnamon

2 1/2 cups Bisquick mix

2 tablespoons sugar

2/3 cup milk

2 tablespoons butter, softened

Icing:

2 cups powdered sugar

4 tablespoons milk

1 tablespoon melted butter

2 teaspoons vanilla

Heat oven to 375. Grease bottom and sides of a 9x13 baking dish. Stir together 2 tablespoons brown sugar and cinnamon and set aside.Stir Bisquick, milk, and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick; gently roll dough in Bisquick to coat.Shape dough into a ball; knead 10 times.

Roll into a rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture. Roll up tightly, beginning at the 15 inch side. Seal well by pinching edge of dough into roll. Cut into 12 equal pieces (I slice off the uneven ends and then cut into pieces). Place in baking dish and bake for 20-25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread icing over warm rolls.

Easy Cheesy Rolls

1/4 cup butter, melted
2 tablespoons Parmesan cheese
1 tablespoon dried basil
1 teaspoon granulated garlic
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella, shredded
1 tube Pillsbury Grands Buttermilk Biscuits (the big flaky ones)

In a bowl combine butter, parmesan, basil, and garlic powder. Mix shredded cheeses in a separate bowl. Remove biscuits from can and separate into individual biscuits. Flatten each biscuit with a rolling pin. Put some cheese into the center of each biscuit and fold dough around cheese pinching as you go to form a ball. Roll each ball of dough in the melted butter mixture and place on a baking sheet. Bake at 375 for 10 - 12 minutes or until rolls are golden brown. Makes 8 rolls.

Banana Bread Bars with Cream Cheese Frosting

Banana Bread Bars with Cream Cheese Frosting

1 cup sugar
1 cup mashed very ripe bananas (about 3)
1/3 cup canola oil
2 eggs
1 cup flour (+ 2 T. for high altitude)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup mini chocolate chips

Cream Cheese Frosting:
2 cups powdered sugar
3 oz cream cheese, softened
1/3 cup butter, softened
1 teaspoon vanilla

To make frosting:Mix butter, cream cheese, and vanilla in a medium bowl. Gradually add powdered sugar with a spoon and mix until very smooth.

Heat oven to 350. Grease a 9x13 baking dish.Mix bananas, sugar, oil, and eggs in a large bowl with a spoon. In a separate bowl combine flour, baking powder, baking soda, cinnamon, and salt. Mix flour mixture into the banana mixture, stirring to combine, but don't over mix. Add in the mini chocolate chips.Spread batter into prepared pan and bake for 25-30 minutes or until toothpick inserted comes out clean. Cool completely and frost with cream cheese frosting. Cut into bars.

Zucchini Bread with a Twist

Zucchini Bread with a Twist

3 cups flour
2 cups sugar
1 t. each salt, baking soda, nutmeg
1/2 t. cinnamon
1/4 t. baking powder
3 eggs
1/2 cup unsweetened applesauce
1/2 cup oil
1 T. orange zest
2 t. vanilla
2 c. shredded zucchini
1 c. chopped walnuts*
1 c. semisweet chocolate chips*

Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Fold the wet ingredients into the dry ingredients, then pour into two greased 8x4 loaf pans. Bake at 350 for 55-60 minutes or until a toothpick inserted comes out clean. Allow to cool on a wire rack for 10 minutes then remove from pans and cool the rest of the way.

*I used pecans. Not a fan of walnuts.
*I used mini morsels. They distributed nicely through the batter.

Pumpkin Pancakes

Pumpkin Pancakes
Makes me hungry just thinking about it.

Mix your favorite pancake mix according to the package directions.
Then for every 1 cup of dry pancake mix used add:
1/4 cup canned pumpkin
1/4 cup brown sugar
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice

Pineapple Carrot Bread

I've been looking for this recipe for some time. I am so happy to have found it!!

Enjoy



Pineapple Carrot Bread
2 cups sugar
3 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 eggs
1 cup oil (I used canola)
1 cup crushed pineapple, undrained and chopped up more in a blender
1 cup grated carrots (about 3 carrots)
2 teaspoon vanilla

In mixing bowl, combine sugar, flour, cinnamon, baking soda, and salt. Mix a little. Add other ingredients in the order listed, mixing between each addition.

Pour into 2 loaf pans that have been greased and floured very well (you can also spray the pans really well with Baker's Joy Spray with flour).

Bake at 325 for 1 hour. Remove from pans immediately to cool on wire racks. Yum!

Melissa's Cinnamon Rolls

1/2 C. warm water
2 pkg yeast
2 T. sugar
1 sm. pkg. vanilla instant pudding
2 cups milk, room temperature
1/2 C. butter, melted
2 eggs, beaten
1 tsp. salt
8 C. flour
1 C. butter, melted
2 C. brown sugar
2-3 T. cinnamon
6 oz. cream cheese, softened
1/3 C. butter softened
2 tsp. vanilla
4 1/2 C. powdered sugar

1. Combine water, yeast and sugar.
2. In a large bowl, mix pudding and milk.
3. Add 1/2 cup melted butter, eggs and salt. Add yeast and blend.
4. Add flour and knead until smooth and soft.
5. Let rise until double, punch down and roll out to 34''x21''.
6. Brush 1 C. melted butter then sprinkle with sugar and cinnamon.
7. Roll up from the short side. Cut into rolls.
8. Let rise 20 minutes.
9. Bake at 350 degrees for 20-30 minutes.
10. Frost while warm. Beat cream cheese and butter together with electric mixer, add vanilla, then slowly add powdered sugar.

Glazed Cranberry Orange Loaves

3 C. all purpose flour
1 1/4 C. sugar
1/2 tsp salt
1 T. baking powder
1/2 C. pecans, coarsley chopped
3/4 C. butter or margarine, melted
1 orange
2 eggs
1 1/4 C. milk
1 C. cranberries

Glaze:
1/2 C. powdered sugar
1 T. milk

1. Preheat oven to 350 degrees. Lightly spray bottom of loaf pan with nonstick cooking spray; set aside.
2. Combine flour, sugar, salt, and baking powder. Add chopped pecans, mix well and set aside.
3. Melt butter. Zest orange to measure 1 tsp. zest. Juice orange to measure 1/4 cup juice.
4. Add zest, juice, eggs and milk to butter; whisk until combined.
5. Add butter mixture to dry ingredients; mix just until dry ingredients are moistened. do not overmix.
6. Gently stir cranberries into batter. Fill loaf pan 2/3 full. Top batter with additional pecan halves if desired.
7. Bake 30-40 minutes or until tops are golden brown. Cool in pan 5 minutes. Loosen sides of loaves from pan; remove to cooling rack. Cool completely.
8. For glaze, mix powdered sugar and milk until smooth, drizzle evenly over cooled loaves. Makes 4 mini loaves or 1 loaf.

Double Banana Bread

1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 1/2 cups mashed ripe bananas (2-3 bananas)
1/4 cup oil
1/4 cup water
1 1/2 cups Banana Nut Crunch cereal
1 cup chopped walnuts

Preheat oven to 350 degrees.
Mix flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside.
Beat eggs in a med. bowl. Add bananas, oil and water; mix well.
Add to flour mixture; stir until just moistened. (batter will be lumpy)
Stir in cereal and walnuts. (I like to also add chocolate chips)

Pour evenly into 4 greased mini loaf pans.
Bake 40 min or until toothpick inserted in center comes out clean.
Cool in pans 10 mins. Remove from pans, place on wire racks. Cool completely.