Apple to the Core

Breads, Rolls & Muffins

Blueberry Muffins

• 2 cups flour

• 1 cup sugar

• 1 Tablespoon baking powder

• 1/2 Teaspoon salt

• 1/2 cup oil

• 1 egg

• 1 cup milk

Preheat over to 400º. Spray muffin tins with Pam or use paper liners for 12 muffins. Thaw frozen berries or rinse and examine fresh ones. About 1 to 1 1/2 cup per batch.

In a large bowl, mix flour, sugar, baking powder and salt.  In a separate bowl, mix oil, egg and milk.  Lightly mix the the second bowl with the first and quickly add the berries.  Be careful not to over-stir as the muffins will be tough.  Some lumps are fine.  Scoop 1/2 cup muffin mixture in each tin. Do not add more or they will spill over when baking.  Sprinkle granulated sugar on top of each muffin and bake for 10-15 minutes.  They will be light brown on top when done. Cool in the pan for a few minutes and then transfer to a wire rack.  This is an important step - muffins will become soggy if you don't.  Serve with fresh butter. Yum~!!

Banana Chocolate Chip Muffins

Cream together:

• 1/2 cup Butter

• 1 cup Sugar

• 2 Eggs

• 2 Mashed Bananas

Add to mixture:

• 1 tsp Vanilla

• 1/2 tsp Salt

• 2 cups Flour

• 2 tsp Baking Powder

• 1/2 cup Milk

• 1 tsp Baking Soda

• 1 cup chocolate chips

Add to greased or papered muffin tins.  Bake at 325º for 25-35 minutes.

Optional - Substitute 1 cup Blueberries for the Chocolate chips

Zucchini Bread  - 2 loaves

• 3 eggs

• 1 cup oil

• 2 cups shredded raw zucchini

• 1 3/4 cups sugar

• 1/4 teaspoon baking powder

• 2 teaspoons baking soda

• 2 teaspoons cinnamon

• 1 teaspoon salt

• 2 teaspoons vanilla

• 1 cup chopped nuts

• 2 cups flour

Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased & floured loaf pans. Bake 1 hour at 350º.

Sausage Muffins

• 1/2 lb ground sausage

• 2 cups all purpose flour

• 2 tbl sugar

• 1 tbl baking powder

• 1/4 tsp salt

• 1 cup milk

• 1 large egg, slightly beaten

• 1/4 cup melted butter or margarine

• 1/2 cup shredded Cheddar cheese

Grease a muffin tin well with cooking spray. In a skillet, brown sausage and drain well; set aside. Combine flour, sugar, baking powder and salt and make a well in the center. Combine milk, egg and butter and add to dry mixture, mixing until just moistened. Stir in the sausage and cheese. Spoon batter into muffin tins, filling cups 2/3 full. Bake for 20 minutes in a 350° oven or until golden brown. Remove from pans immediately. Makes 12.

Jumbo Pizza Muffins

• 3 cups Bisquick Original Baking mix

• 1/2 cup shredded mozzarella cheese (2 oz)

• 1/3 cup chopped ripe olives

• 2/3 cup water

• 2 tbl vegetable oil

• 1 tsp baking soda

• 1 tsp Italian seasoning

• 2 eggs

• 1 large tomato, chopped and drained (about 1 cup)

• 1/2 pkg (3½ oz size) sliced pepperoni, cut in half

Heat oven to 400º. Line 12 medium muffin cups, with paper baking cups. Mix all ingredients just until moistened. Divide batter evenly among muffin cups (cups will be very full). Bake 15-18 minutes or until golden brown. Immediately remove from pan. Serve warm. Makes 12 muffins.

High Altitude Directions: Heat oven to 425º. Bake 17 to 20 minutes.

Bisquick Chocolate Chip Banana Bread

• 1-1/3 cups mashed very ripe bananas, (2 large)

• 3/4 cup sugar

• 1/4 cup milk

• 3 tbl vegetable oil

• 1/2 tsp vanilla

• 3 eggs

• 2-2/3 cups Original Bisquick

• 1/2 cup semisweet chocolate chips

Heat oven to 350º. Grease bottom of loaf pan, 9x5x3". Stir together bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick and chocolate chips. Pour into pan. Bake 50-60 minutes or until toothpick in center comes out clean; cool 10 minutes. Remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. 

High Altitude: Heat oven to 375º and bake 55-60 minutes. 

Crunchy Walnut Sticky Buns

• 1 envelope active dry yeast

• 2 tbl warm water 

• 1/4 cup boiling hot milk

• 1/2 cup granulated sugar

• 3 tbl shortening

• 1/2 tsp salt

• 1 large egg

• 2 cups sifted all-purpose flour

• 1 tsp grated lemon peel

• 1/4 tsp ground ginger

• 1 tbl melted butter

• 1/2 cup chopped walnuts

• 1/4 tsp cinnamon

• Walnut Pan Coat (recipe following)

Walnut Pan Coat: Melt 1/4 cup butter in small saucepan. Add 1/2 cup brown sugar, packed, 2 tbl dark corn syrup and 1 tbl water. Stir over moderate heat until mixture reached simmering, and sugar dissolves. Turn into 9-inch layer cake pan; sprinkle with 1/2 cup large pieces walnuts.

Sprinkle yeast over warm water; let stand 5 minutes to soften. Meanwhile, stir hot milk, 1/4 cup sugar, shortening and salt together. When lukewarm, add egg, 1½ flour to make moderately soft dough. Cover; let rise in warm place until doubles, 1 to 1½ hours. 

Prepare Walnut Pan Coat. When dough has risen, turn out onto floured board; roll out to an 8x12" rectangle. Spread with butter; sprinkle with 1/2 cup walnuts and remaining 1/4 cup sugar mixed with cinnamon. Roll tightly, starting from long side of dough. Cut in 1-inch slices. Arrange cut-side down in prepared pan, placing 3 rolls in center, 9 around edges. Let rise until doubled, 40 to 50 minutes. Bake at  375º about 25 minutes, until browned and baked through. Loosen edges; invert over plate. Let pan rest on rolls 1 minute so syrup drains. Serve warm. Makes 12 rolls. 

90-Minute Beer Bread

• 2¼ to 2¾ cups unsifted white flour

• 1¼  cups unsifted rye flour

• 3/4 cup beer

• 2 tbl honey

• 1 tbl margarine

• 2 pkg active dry yeast

• 1/2 cup warm water (105º-115º F.)

• 1 tsp caraway seed

• 2 tsp salt

• 1/2 tsp garlic powder

Mix 1½ cups white flour and rye flour. Heat beer, honey and margarine until warm. Dissolve yeast in warm water in large warm bowl. Add warm beer mixture, caraway seed, salt, garlic powder and 1½ cups flour mixture. Beat until smooth. Stir in remaining flour mixture and enough additional white flour to make a soft dough. On floured board, knead until smooth, about 4 minutes. Shape into ball. Place in a greased 8" round pan, turning to grease top. Flatten to fit pan. Cover. Let rise in warm, draft-free place 45 minutes. Bake at 375º for 25-30 minutes, or until done. Remove from pan. Brush with additional margarine if desired. Cool on rack. Makes 1 loaf.

Apple-Filled Bran Muffins

• 1/3 cup chopped apple

• 1/4 cup chopped walnuts

• 2 tbl brown sugar

• 1 tbl margarine or butter, softened

• 1/2 tsp cinnamon

• 1¼ cups all-purpose flour

• 1/3 cup sugar

• 1 tbl baking powder

• 1/4 tsp salt

• 1 cup whole bran cereal

• 1 cup milk

• 1 beaten egg

• 2 tbl vegetable oil

For apple filling - in a small mixing bowl, stir together, apple, nuts, brown sugar, margarine or butter and cinnamon; set aside.

In a large mixing bowl, stir together, flour, sugar, baking powder and salt. In a medium mixing bowl, stir together cereal and milk; let stand for 5 minutes. Stir egg and oil into cereal mixture. Add cereal mixture to dry ingredients; stir just until moistened. Grease 12 muffin cups or line with paper bake cups.  Spoon about half of the batter into muffin cups. Top each with a rounded teaspoon of apple filling and ten the remaining batter. Bake in a 400º oven about 20 minutes or until golden. Serve warm. Makes 12 muffins.

Poori (Fried Indian Bread)

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1/2 cup water

• 1 tsp salt

• salad oil

In medium bowl, stir both flours, water, salt and 1-1/2 tsp salad oil until blended (mixture will be dry). In bowl, with hand, knead dough until it holds together and is smooth, about 10 minutes.  Shape dough into ball and place in greased bowl; cover with plastic wrap; let rest 10 minutes.

Meanwhile, in a 12 inch skillet over medium heat, heat 1 inch salad oil to 400º on deep-fat thermometer. With hands, shape dough into 20 balls. On lightly floured surface, with floured rolling pin, roll each ball into paper-thin circle, 4 inches in diameter (edges may be ragged). Keep the remaining dough and finished circles covered with plastic wrap to prevent drying out. Drop circle, one at a time, into hot oil. With back of slotted spoon, gently hold circle under surface of oil until it puffs up, about 10 seconds. Fry about 20 seconds longer or until lightly browned, turning once. Drain Poori on paper towels. Serve warm. Makes 20.

To reheat: Preheat oven to 325º. Wrap Poori in foil in single layer; heat 5 minutes. Reheated Poori will be flat.

This 5 Star bread recipe is delicious and is more so because you share it with your friends.  Try this recipe, your friends will thank you for it!

Amish Friendship Bread

Place your starter in a medium size bowl with a lid, either plastic or glass. DO NOT USE A METAL SPOON OR BOWL. DO NOT REFRIGERATE!! The lid may pop off, do not be alarmed, it is supposed to do this. If you are the first friend to begin this bread, you put in a bowl: 1 cup of flour, 1 cup of sugar and 1 cup of milk.

• Day  1        Do nothing 

• Day  2        Stir with a Wooden spoon

• Day  3        Stir with a Wooden spoon

• Day  4        Stir with a Wooden spoon

• Day  5        Add 1 cup of flour, 1 cup of sugar and 1 cup of milk and stir with a wooden spoon until well blended.

• Day  6        Stir with a Wooden spoon

• Day  7        Stir with a Wooden spoon

• Day  8        Stir with a Wooden spoon

• Day  9        Stir with a Wooden spoon

• Day 10       Add 1 cup of flour, 1 cup of sugar and 1 cup milk and stir with a wooden spoon until well blended. Pour out three 1 cup container of the batter and give these to your friends along with a copy of this recipe.

Pour the remaining batter into a large non-metallic bowl and add the following:

• 2 cups flour                         1 1/2 tsp cinnamon

• 1 cup sugar                         1 tsp vanilla

• 1 cup oil                              1/2 tsp salt

• 1/2 cup milk                        1/2 tsp baking soda

• 3 eggs                                 1 cup chopped nuts (optional)

• 1 1/2 tsp baking powder     1 large pkg instant vanilla pudding  

Stir well with a wooden spoon until thoroughly blended. Batter will be very thick. Pour into 2 greased pans dusted with a cinnamon and sugar. Sprinkle top of bread with cinnamon and sugar also.  Bake at 350 degrees for 50 to 60 minutes. Watch closely for burning with glass pans. Turn down to 325 during the last 15 minutes, if necessary to avoid burning. Use a toothpick to test.  Makes 2 loaves bread.

High Altitude adjustments: Subtract 2 tbl sugar, add 2 tbl milk, use only 1 tsp baking powder and only 1/2 cup oil.

Variations: Use other pudding flavors such as lemon, banana, chocolate or butterscotch. Add raisins or chocolate chips.

Easy Zesty Cheese Bread

• 1 10-oz can Pillsbury All Ready Pizza Crust

• 1 (4.5 oz) can chopped green chilies, well drained

• 1/2 cup shredded sharp cheddar cheese

• 1/2 cup shredded hot pepper Monterey Jack cheese

• 1/4 tsp garlic powder

Move oven rack to highest position. Heat oven to 375º. Spray cookie sheet with nonstick cooking spray. Place unrolled dough on cookie sheet. Starting at center, press out dough with hands to 14x5 inch rectangle. Sprinkle chilies and cheeses over dough to within 1/2 inch of  long sides. Bring long sides up over cheese; pinch along center to seal. Then pinch ends to seal. Sprinkle with garlic powder. Bake 15-20 minutes or until golden brown. Cool 15 minutes. Slice; serve warm. Serves 10

Apricot Cranberry Bread

• 2 cups all-purpose flour

• 1 cup sugar

• 1 to 2 tsp grated orange peel

• 1½ tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 egg

• 3/4 cup water

• 1/4 cup vegetable oil

• 1 cup fresh or frozen halved cranberries

• 1/4 cup apricot preserves

In a large bowl, combine flour, sugar, orange peel, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries. Pour into a greases and floured 9x5x3" loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl Bake at 350º for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.  Makes 1 loaf.

Coffee Breakers

• 1/4 cup butter or margarine

• 1/3 cub brown sugar, packed

• 1 tsp light corn syrup

• 1/3 cup chopped pecans

• 1 pkg active dry yeast

• 2/3 cup warm water (105º to 115º)

• 2½ cups Bisquick baking mix

• 2 tbl soft butter or margarine

• 1/4 cup brown sugar, packed

• 1 tsp cinnamon

In a small saucepan, melt 1/4 cup butter. Stir in 1/3 sugar and the syrup; heat to boiling. Spread immediately in jelly roll pan, 15½x10½x1". Sprinkle with pecans. 

In large mixing bowl, dissolve yeast in warm water. Add baking mix; beat vigorously. Turn dough onto well-floured surface; knead until smooth, about 10 times.

Roll dough into 12-inch square; brush with 2 tbl butter. Mix 1/4 cup sugar and the cinnamon; sprinkle half down center of dough. Fold 1/3 of dough over sugar-cinnamon mixture; sprinkle with remaining sugar-cinnamon mixture. Fold over other 1/3 of dough.

Cut into strips,  4x1". Twist each end of stripes in opposite directions; seal ends securely. Place strips 1½ inches apart in pan. Let rise in warm place about 1 hour. 

Heat oven to 400º. Bake about 15 minutes. Immediately invert pan onto serving tray so syrup drizzles down over rolls. Serve warm. Makes 1 dozen roll.

Poppy Seed Bread

• 2 1/2 cups all-purpose flour

• 1 cup sugar

• 1/4 cup poppy seed

• 1 1/4 cups milk

• 1/3 cup vegetable oil

• 3 1/2 tsp baking powder

• 1 tsp salt

• 1 tsp vanilla

• 1 egg

Heat oven to 350 degrees.  Grease bottom only of loaf pan. Mix all ingredients; beat 30 seconds. Pour into pan. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool slightly. Loosen side of loaf from pan; remove from pan. Cool completely on wire rack before slicing.

Apricot Banana Bread

• 1/3 cup butter or margarine, softened

• 2/3 cup sugar

• 2 eggs

• 1 cup mashed ripe bananas (2-3 medium)

• 1/4 cup buttermilk

• 1 1/4 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1 cup 100% bran cereal (not flakes)

• 3/4 cup chopped dried apricots (about 6 oz)

• 1/2 cup chopped walnuts

In a mixing bow, cream butter and sugar. Add eggs; mix well. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture. Stir in bran, apricots and nuts. Pour into a greased loaf pan. Bake at 350 degrees for 55-60 minutes or until bread tests done. Cool 10 minutes before removing from pan to wire rack.  Makes 1 loaf.

Pull-Apart Bacon Bread

• 1 pkg (16 oz) Bacon

• 1 tsp vegetable oil

• 3/4 cup chopped green pepper

• 3/4 cup chopped onion

• 3 tubes (7 1/2 each) refrigerated buttermilk biscuits

• 1/2 cup margarine, melted

• 1/2 cups shredded cheddar cheese

Cook Bacon until crisp. Drain; Crumble and set aside. Place oil in skillet; heat over medium-high heat until oil is warm. Add green pepper and onion, sauté until vegetables are tender. Cut biscuits in fourths an place in mixing bowl. Add sautéed vegetables, crisp bacon, margarine and cheese; toss until thoroughly mixed. Place in  a 10 tube pan coated with a vegetable cooking spray. Bake in a 350 oven for 30 minutes. Immediately invert onto large serving plate. Serve warm.

Quick & Easy Blueberry Muffins

• 1 3/4 cups all-purpose flour

• 1/3 cup sugar

• 2 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup fresh or unthawed frozen blueberries

• 3/4 cup milk

• 1 egg

• 1/3 cup melted butter

In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just until dry ingredients are moistened. The batter will be lumpy. Do not overbeat. Spoon batter into twelve 2 1/2-inch greased muffin cups. Bake at 400 for 25 minutes or until tops spring back when lightly touched. Serve warm.

Banana-Nut Muffins

• 2 cups all-purpose flour

• 1/4 cup sugar

• 1 tbl baking powder

• 1/2 tsp salt

• 1 cup milk

• 1 egg, beaten

• 1/3 cup vegetable oil

• 3/4 cup mashed banana

• 1/2 cup chopped walnuts

Preheat oven to 400 degrees. Grease a 12 cup muffin pan. Sift flour, sugar, baking powder and salt into medium bowl; Make a well in center. Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well. Mix batter just until moistened, do not over mix. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes. 

Peppery Cheese Biscuits

• 1 3/4 cups all-purpose flour

• 2 tbl grated Romano cheese

• 2 tsp baking powder

• 1/4 ground red pepper

• 1/4 tsp slat

• 2/3 cup buttermilk

• 2 tbl vegetable oil

• butter-flavored vegetable cooking spray

Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk and oil; add to dry ingredients. Stir with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Roll dough to 1/2-inch thickness; cut into rounds with a 1 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet; lightly coat tops of biscuits with cooking spray. Bake at 400 degrees for 15 minutes . Makes 2 dozen biscuits.