I absolutely love homemade bread. What's not to love? It makes the house or apartment smell wonderful, tastes great, and is fun to make. Here's to more bread recipes. Enjoy!
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients:
1 package FLEISCHMANN'S Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
OLD-FASHIONED BUTTERMILK BISCUITS
WITH FRESH PRESERVES
This comes from Seattle's Macrina Bakery. The recipe states, “You can't go wrong with these biscuits. They're terrific straight from the oven, and they also freeze incredibly well. For a fast breakfast treat, pop a frozen biscuit in a preheated 350-degree oven and bake for ten to fifteen minutes.” It makes 6 biscuits.
Ingredients:
2 tablespoons warm water
1 teaspoon dried yeast 3 cups Pastry Flour
2 tablespoons granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup vegetable shortening,
cut into 1/2-inch pieces
1 cup buttermilk
Egg wash made with 1 egg
and 1 teaspoon water
Coarse raw sugar
1/2 cup fresh preserves
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
In a small bowl, combine warm water and yeast. Mix with a whisk to dissolve yeast, then let sit for 5 minutes while yeast blooms.
Sift flour, granulated sugar, baking powder, baking soda, and salt into a medium bowl. Toss with your hands to combine. Drop pieces of shortening into bowl. Using a pastry cutter or fork, cut in shortening until it’s evenly distributed and the mixture is coarse and crumbly. Add the yeast water and buttermilk and mix with a wooden spoon just until dough comes together. Take care not to overmix.
Coat your hands with flour and pull dough from bowl onto a floured work surface. Pat dough into a rectangle, approximately 9 x 5 inches, positioning dough so that a long side is facing you. The dough will be sticky at first, so keep flouring your hands and the work surface as needed. To achieve the flaky, layered texture of these biscuits, it’s important to give the dough a series of tri-folds: Fold the dough into thirds, as you would a letter, folding the left third over the center third first and then folding the right third on top. Sprinkle the work surface with a little more flour and flatten the folded dough into another 9 x 5-inch rectangle. Follow the same folding and flattening procedure 2 more times (for a total of 3 tri-folds), ending with a rectangle 3/4 to 1 inch thick.
Cut dough into 6 equal (2-1/2 x 3-inch) rectangles and place on the prepared baking sheet. Brush biscuits with egg wash and sprinkle with coarse raw sugar. Bake on center rack of oven for 20 to 25 minutes, or until golden brown on top and bottom. Let cool on baking sheet for 10 minutes, then dent the top of each biscuit with a spoon. Top with heaping dollops of your favorite preserves.
SPICY RAISIN WHOLE WHEAT BREAD WITH COCONUT OIL
Elizabeth Yetter, About.com's Bread Baking guide, writes, “Coconut oil is a great alternative to butter, margarine, and shortening. It also gives a gentle coconut flavor to breads.” Yields 1 loaf; Prep Time: 2 hours; Cook Time: 35 minutes; Total Time: 2 hours, 35 minutes
Ingredients:
1 cup buttermilk, room temperature
1 tsp active dry yeast
1 large egg, lightly beaten
1/3 cup coconut
3 Tbsp brown sugar
1 tsp salt
1 tsp cinnamon
2/3 cup raisins
1 cup whole wheat flour
2 cups bread flour, about
Preparation:
In medium bowl, mix buttermilk and yeast. Add egg, coconut oil, brown sugar, and salt. Stir. Mix in cinnamon, raisins, and whole wheat flour. Add 1 cup of bread flour and mix well. Slowly add in remaining bread flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into small round loaf. Place on greased baking sheet or small pizza pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
Bake loaf at 350 degrees F for 45 minutes or until the bread is golden brown. Remove loaf from sheet and let cool on rack.
HONEY MOLASSES RAISIN WHEAT BREAD
Another offering from About.com's Elizabeth Yetter, who writes, “Molasses has a very potent flavor, but when added to bread dough, it makes the bread absolutely delicious.” Yields 1 loaf; Prep Time: 2 hours; Cook Time: 35 minutes; Total Time: 2 hours, 35 minutes
Ingredients:
1/4 cup water, room temperature
2-1/4 tsp (1 packet or .25 ounces) active dry yeast
1 cup milk, room temperature
2 Tbsp honey
2 Tbsp molasses
1 Tbsp soft butter or margarine
1/2 tsp salt
3/4 cup shredded wheat, crumbled
3 cups bread flour, about
Preparation:
In a medium bowl, mix water and yeast. Add milk, honey, molasses, butter, and salt. Stir. Mix in shredded wheat. Add 2 cups of bread flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in large greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
Punch down dough.
Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into a loaf of bread. Set into greased 8 x 4-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
Bake loaf at 375 degrees F for 35 minutes or until the bread is golden brown. Remove loaf from pan and let cool on rack.
LOW FAT PUMPKIN CRANBERRY MUFFINS
Fiona Haynes, About.com's Low Fat Cooking guide, writes, “Not too sweet, these delicious pumpkin and cranberry muffins would make a great snack or brunch offering. They're best served warm, and they also freeze well.”
Prep Time: 10 minutes; Cook Time: 25 minutes
Ingredients:
2 cups all-purpose flour
3/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 cup pumpkin puree
1 large egg, lightly beaten
1/4 cup canola oil
1 cup nonfat milk
1 cup fresh cranberries, chopped
Preparation:
Preheat oven to 350 degrees. Coat a muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Combine pumpkin, beaten egg, oil and milk in a medium bowl. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes. Makes 12 muffins.
Per Muffin: Calories 193, Calories from Fat 48, Total Fat 5.2g (sat 0.4g), Cholesterol 18mg, Sodium 171mg, Carbohydrate 32.6, Fiber 1.7g, Protein 3.6g
CRANBERRY BLUEBERRY MUFFINS
I have no idea where this recipe came from, other than some long-forgotten emailing list.
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/2 cup oil
1/2 cup Dried Cranberries
1/2 cup fresh or frozen blueberries
2 teaspoons sugar
Preheat oven to 400°F. Grease a 12-cup muffin tin, or line cups with paper muffin cups.
Combine flour, sugar, baking powder, salt in medium mixing bowl. Combine egg, milk and oil in small bowl. Add liquid to dry ingredients, stirring just until dry ingredients are moistened. Gently stir in blueberries and cranberries. Fill muffin cups 2/3 full with batter. Sprinkle muffins with remaining 2 teaspoons sugar.
Bake in 400°F oven for 20 to 25 minutes or until golden brown. Remove muffins from pan; cool on wire rack. Serve warm.
Makes 12 muffins.
Labels:
Showing posts with label Cranberry Blueberry Muffins. Show all posts
Showing posts with label Cranberry Blueberry Muffins. Show all posts
Wednesday, July 23, 2014
Tuesday, July 8, 2014
Bread of Life
If you've ever been fortunate enough to have homemade bread or rolls, you know how absolutely wonderful they can be. They make the house smell wonderful, and they taste great. Like me, you may have even made homemade bread or rolls. Yes, they take time, but it's usually not that difficult, and well worth the effort. I have one friend, an artist, who frequently mentions on a certain social media site that she's got another loaf or two rising/baking/fresh from the oven. Yum! Enjoy!
BEST HOT CROSS BUNS
Kathy Kingsley, About.com's American Food blog's guide, writes, "When these decorated rolls begin to appear in bakery windows and grocery store shelves, you know that Easter is approaching. But they are never better as the ones you can make at home, and this recipe will produce such great results, you'll want to make them every year — and maybe not just for Easter."
You can view this recipe on her blog here.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: Makes 24
Ingredients:
1/2 cup warm water (105° to 155°F)
2 packages active dry yeast
1/2 cup sugar
1 cup warm milk (105° to 115°F)
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter, softened
6 to 6 1/2 cups all-purpose flour
3 large eggs
1 teaspoon vanilla extract
1/2 cup dried currants
1/2 cup chopped dried apricots
Egg wash: 1 large egg white mixed with 1 teaspoon water
Lemon Icing
1 cup sifted confectioners' sugar
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
1 1/2 tablespoons milk
Preparation:
Pour the warm water into the large bowl of an electric mixer and sprinkle the yeast and 1 tablespoon of sugar over it. Stir to dissolve and let stand until foamy, about 10 minutes.
Add the remaining sugar, warm milk, salt, nutmeg, and butter.
Add 3 cups of the flour, and using the paddle attachment of the mixer, beat at medium speed until smooth and elastic, about 5 minutes. Beat in the eggs one at a time, beating until smooth after each addition.
Beat in the vanilla, currants and apricots and 1 cup more of the flour. Beat until well mixed, about 1 minute. Add the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of bowl is formed.
Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes.
Place the dough in a large greased bowl. Turn once to coat the top and cover with plastic wrap. Let rise in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Punch down the dough. Cover with an inverted bowl and let stand for 10 minutes.
Divide the dough into 24 equal portions. Roll each portion into a smooth ball. Place the balls about 1 1/2 inches apart on a greased baking sheet or pan.
Let the rolls rise until doubled in volume, about 25 to 30 minutes.
Preheat the oven to 375°F. Brush the rolls lightly with the egg wash. With a sharp knife, cut a cross no more than 1/2 inch deep in the top of each roll. Bake the rolls until golden brown, about 20 to 25 minutes. Transfer them to a wire rack and let cool.
Make the icing: In a small bowl, mix together all of ingredients until well blended. Spoon the icing int a party bag fitted with small plain tip, and pipe a cross over the top of each roll. Let the buns stand at least 20 minutes for the icing to set before serving.
CRANBERRY BLUEBERRY MUFFINS
Not really sure where this recipe came from. Probably from some emailing list that I was on years ago...
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/2 cup oil
1/2 cup Dried Cranberries
1/2 cup fresh or frozen blueberries
2 teaspoons sugar
Preheat oven to 400°F. Grease a 12-cup muffin tin, or line cups with paper muffin cups.
Combine flour, sugar, baking powder, salt in medium mixing bowl. Combine egg, milk and oil in small bowl. Add liquid to dry ingredients, stirring just until dry ingredients are moistened. Gently stir in blueberries and cranberries. Fill muffin cups 2/3 full with batter. Sprinkle muffins with remaining 2 teaspoons sugar.
Bake in 400°F oven for 20 to 25 minutes or until golden brown. Remove muffins from pan; cool on wire rack. Serve warm.
Makes 12 muffins.
OATS AND DARK MOLASSES BREAD
Elizabeth Yetter, About.com's Bread Baking's guide, writes, “The touch of Pennsylvania Dutch in me forces me to buy a few jars of blackstrap molasses at the start of ever winter. I use it to make my soft, molasses and ginger cookies and to add to my winter hearty breads. This recipe for oats and molasses bread is very easy to make, very basic, and yet oh so delicious. It is a winter time favorite bread and a good seller during the winter months. The bread can be eaten, buttered, fresh out of the oven. It also makes great toast, peanut butter sandwiches, and you can make it into french bread.”
Yield: 2 loaves; Prep Time: 2 hours, 10 minutes; Cook Time: 35 minutes; Total Time: 2 hours, 45 minutes
Ingredients:
2 cups boiling water
1 cup quick cooking oats
1/2 cup water, room temperature
1 Tbsp or 2 packets (1/2 oz) active dry yeast
2 Tbsp butter or margarine
1/2 cup blackstrap molasses
2 tsp salt
5 cups bread flour, about
2 Tbsp cornmeal for preparing bread pans
Preparation:
In a large bowl, mix boiling water and oats. Let sit for 30 minutes. Do not add the yeast until water and oats are lukewarm. The heat of boiling water will kill the yeast and prevent the bread from rising. Add room temperature water and yeast. Stir. Add butter, molasses, and salt. Stir. Add 3 cups of flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in large greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Divide dough into two equal halves. Shape each half into a loaf. Place each loaf into a greased and cornmealed 9 x 5-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
Bake loaves at 375 degrees F for 35 minutes or until the bread is golden brown. Remove each loaf from pan and let cool on rack.
Baking Tips:
To keep bread soft, store in a plastic bag.
To prevent the molasses from sticking to your measuring spoon, coat the spoon in a tiny amount of cooking oil.
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat
CINNAMON APPLE FLAT BREAD
Yield: 12 servings
Source: "Mr. Food's Every Day's a Holiday Diabetic Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/89.shtml
Ingredients
1 pound frozen bread dough, thawed
1/4 cup peach all-fruit spread
4 medium apples, cored, peeled, and thinly sliced
1 tablespoon sugar
1 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.
On a lightly floured surface, roll out the dough to a 10" x 15" rectangle. With your fingertips, gently spread the dough to cover the pan, and push it up to the edges of the pan, forming a rim. If the dough is too sticky, dust it with your hands lightly with flour.
Spread the fruit spread over the dough, then top with the sliced apples, arranged in a single layer.
In a small bowl, combine the sugar and cinnamon. Sprinkle over the apples. Bake for 20 - 25 minutes, or until the edges are golden.
Remove from the oven and cool slightly in the pan on a wire rack. Slice, and serve warm.
Nutritional Information Per Serving (2 squares): Calories: 143, Fat: 1 g, Cholesterol: 0 mg, Sodium: 221 mg, Carbohydrate: 29 g, Dietary Fiber: 2 g, Sugars: 11 g, Protein: 3 g; Diabetic Exchanges: 2 Carbohydrate
OATMEAL BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/.
Yields 2 loaves.
Ingredients:
2 1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
Directions:
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes.
Bake at 375 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
BEST HOT CROSS BUNS
Kathy Kingsley, About.com's American Food blog's guide, writes, "When these decorated rolls begin to appear in bakery windows and grocery store shelves, you know that Easter is approaching. But they are never better as the ones you can make at home, and this recipe will produce such great results, you'll want to make them every year — and maybe not just for Easter."
You can view this recipe on her blog here.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: Makes 24
Ingredients:
1/2 cup warm water (105° to 155°F)
2 packages active dry yeast
1/2 cup sugar
1 cup warm milk (105° to 115°F)
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter, softened
6 to 6 1/2 cups all-purpose flour
3 large eggs
1 teaspoon vanilla extract
1/2 cup dried currants
1/2 cup chopped dried apricots
Egg wash: 1 large egg white mixed with 1 teaspoon water
Lemon Icing
1 cup sifted confectioners' sugar
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
1 1/2 tablespoons milk
Preparation:
Pour the warm water into the large bowl of an electric mixer and sprinkle the yeast and 1 tablespoon of sugar over it. Stir to dissolve and let stand until foamy, about 10 minutes.
Add the remaining sugar, warm milk, salt, nutmeg, and butter.
Add 3 cups of the flour, and using the paddle attachment of the mixer, beat at medium speed until smooth and elastic, about 5 minutes. Beat in the eggs one at a time, beating until smooth after each addition.
Beat in the vanilla, currants and apricots and 1 cup more of the flour. Beat until well mixed, about 1 minute. Add the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of bowl is formed.
Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes.
Place the dough in a large greased bowl. Turn once to coat the top and cover with plastic wrap. Let rise in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Punch down the dough. Cover with an inverted bowl and let stand for 10 minutes.
Divide the dough into 24 equal portions. Roll each portion into a smooth ball. Place the balls about 1 1/2 inches apart on a greased baking sheet or pan.
Let the rolls rise until doubled in volume, about 25 to 30 minutes.
Preheat the oven to 375°F. Brush the rolls lightly with the egg wash. With a sharp knife, cut a cross no more than 1/2 inch deep in the top of each roll. Bake the rolls until golden brown, about 20 to 25 minutes. Transfer them to a wire rack and let cool.
Make the icing: In a small bowl, mix together all of ingredients until well blended. Spoon the icing int a party bag fitted with small plain tip, and pipe a cross over the top of each roll. Let the buns stand at least 20 minutes for the icing to set before serving.
CRANBERRY BLUEBERRY MUFFINS
Not really sure where this recipe came from. Probably from some emailing list that I was on years ago...
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/2 cup oil
1/2 cup Dried Cranberries
1/2 cup fresh or frozen blueberries
2 teaspoons sugar
Preheat oven to 400°F. Grease a 12-cup muffin tin, or line cups with paper muffin cups.
Combine flour, sugar, baking powder, salt in medium mixing bowl. Combine egg, milk and oil in small bowl. Add liquid to dry ingredients, stirring just until dry ingredients are moistened. Gently stir in blueberries and cranberries. Fill muffin cups 2/3 full with batter. Sprinkle muffins with remaining 2 teaspoons sugar.
Bake in 400°F oven for 20 to 25 minutes or until golden brown. Remove muffins from pan; cool on wire rack. Serve warm.
Makes 12 muffins.
OATS AND DARK MOLASSES BREAD
Elizabeth Yetter, About.com's Bread Baking's guide, writes, “The touch of Pennsylvania Dutch in me forces me to buy a few jars of blackstrap molasses at the start of ever winter. I use it to make my soft, molasses and ginger cookies and to add to my winter hearty breads. This recipe for oats and molasses bread is very easy to make, very basic, and yet oh so delicious. It is a winter time favorite bread and a good seller during the winter months. The bread can be eaten, buttered, fresh out of the oven. It also makes great toast, peanut butter sandwiches, and you can make it into french bread.”
Yield: 2 loaves; Prep Time: 2 hours, 10 minutes; Cook Time: 35 minutes; Total Time: 2 hours, 45 minutes
Ingredients:
2 cups boiling water
1 cup quick cooking oats
1/2 cup water, room temperature
1 Tbsp or 2 packets (1/2 oz) active dry yeast
2 Tbsp butter or margarine
1/2 cup blackstrap molasses
2 tsp salt
5 cups bread flour, about
2 Tbsp cornmeal for preparing bread pans
Preparation:
In a large bowl, mix boiling water and oats. Let sit for 30 minutes. Do not add the yeast until water and oats are lukewarm. The heat of boiling water will kill the yeast and prevent the bread from rising. Add room temperature water and yeast. Stir. Add butter, molasses, and salt. Stir. Add 3 cups of flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in large greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Divide dough into two equal halves. Shape each half into a loaf. Place each loaf into a greased and cornmealed 9 x 5-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
Bake loaves at 375 degrees F for 35 minutes or until the bread is golden brown. Remove each loaf from pan and let cool on rack.
Baking Tips:
To keep bread soft, store in a plastic bag.
To prevent the molasses from sticking to your measuring spoon, coat the spoon in a tiny amount of cooking oil.
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat
CINNAMON APPLE FLAT BREAD
Yield: 12 servings
Source: "Mr. Food's Every Day's a Holiday Diabetic Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/89.shtml
Ingredients
1 pound frozen bread dough, thawed
1/4 cup peach all-fruit spread
4 medium apples, cored, peeled, and thinly sliced
1 tablespoon sugar
1 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.
On a lightly floured surface, roll out the dough to a 10" x 15" rectangle. With your fingertips, gently spread the dough to cover the pan, and push it up to the edges of the pan, forming a rim. If the dough is too sticky, dust it with your hands lightly with flour.
Spread the fruit spread over the dough, then top with the sliced apples, arranged in a single layer.
In a small bowl, combine the sugar and cinnamon. Sprinkle over the apples. Bake for 20 - 25 minutes, or until the edges are golden.
Remove from the oven and cool slightly in the pan on a wire rack. Slice, and serve warm.
Nutritional Information Per Serving (2 squares): Calories: 143, Fat: 1 g, Cholesterol: 0 mg, Sodium: 221 mg, Carbohydrate: 29 g, Dietary Fiber: 2 g, Sugars: 11 g, Protein: 3 g; Diabetic Exchanges: 2 Carbohydrate
OATMEAL BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/.
Yields 2 loaves.
Ingredients:
2 1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
Directions:
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes.
Bake at 375 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
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