I Love Cornbread

[Cuisinette]

Nut Crunch Muffins

I have this recipe in my card collection from Great American Home Baking, these cards have been discontinued long time ago, I wish I could find the whole collection, because I am missing a lot of them.​

Makes 1 dozen muffins

2 ½ cups all-purpose flour
½ cup coarsely chopped pecans, walnuts, or hazelnuts (about 2 ounces)
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 large egg

Topping
1/3 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces
½ cup coarsely chopped pecans, walnuts, or hazelnuts (about 2 ounces)

• Preheat oven to 400F. Grease 12 standard size muffin-pan cups or line with paper liners.
• Mix together flour, nuts, brown sugar, baking powder, baking soda, and salt.
• Mix together buttermilk, oil, vanilla, and egg.
• Make a well in the center of flour mixture. Add buttermilk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. (Do not overmix.)
• Spoon batter into prepared pan, filling cups two-thirds full.
• To prepare topping, in a medium bowl, mix together brown sugar, flour, and cinnamon.
• Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Stir in nuts. Sprinkle topping evenly over batter.
• Bake muffins for 10 minutes. Lower oven temperature to 350 F.
• Bake muffins until tops are golden, 12 minutes more.
• Transfer pan to a wire rack to cool for 5 minutes. Turn muffins out onto rack to cool completely.

Baking Tips:
Substitute soured milk for the buttermilk. To prepare soured milk, bring milk to room temperature. Mix together 1 tablespoon white vinegar or lemon juice with milk to make 1 cup. Let mixture stand until curdled, about 10 minutes.

 

[JackieBlue]

Re: Nut Crunch Muffins

Those look great too! I have 3 great recipes from you already. Thanks!

 

[Cuisinette]

Re: Nut Crunch Muffins

Thank you JackieBlue, I am glad you like my recipes. I hope some will end up in your best recipe collection.

 

[QSis]

Re: Irish Soda Bread

Bump.

Jim, I'm thinking of making this.

What is the measurement on the caraway seeds?

Lee

 

[Jim_S]

Re: Irish Soda Bread

Bump.

Jim, I'm thinking of making this.

What is the measurement on the caraway seeds?

Lee

Don't caraway seeds grow as large as 7 inches?

It's a typo, I think it is 2 tablespoons, let me pull out the recipe and check for sure.

I've seen some recipes calling for raisins instead but I like the caraway seeds instead.

Jim

 

[lilbopeep]

Re: Irish Soda Bread

Don't caraway seeds grow as large as 7 inches?

It's a typo, I think it is 2 tablespoons, let me pull out the recipe and check for sure.

I've seen some recipes calling for raisins instead but I like the caraway seeds instead.

Jim

ROTFLMAO!!

 

[SilverSage]

Re: Irish Soda Bread

Sugar, butter, eggs, raisins? Your recipe sounds like a cake, Jim!

My grandmother used to make soda bread all the time. I couldn't stand the stuff!!! This article from the New York Times about sums it up for me.

 

[lilbopeep]

Peep's Cranberry Tangerine and Nut Bread

Peep's Cranberry Tangerine and Nut Bread


Wet Ingredients:

• 1 large egg well beaten
• 3/4 cup freshly squeezed tangerine juice (about 3 medium)
• 1 tsp vanilla extract

Dry Ingredients:

• 2 cups white whole wheat flour MINUS 2 TBSP *
• 2 TBSP wheat germ *

*IF YOU DON'T WANT TO USE THE WHEAT GERM REPLACE WITH 2 TBSP FLOUR

• 1 cup granulated white sugar or sugar substitute (or 1/2 sugar & 1/2 sugar substitute)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 TBSP tangerine zest (about 1 medium )
• 4 TBSP cold unsalted butter - cut into cubes

Additional Ingredients:

• 1/2 cup pecans - coarsely chopped
• 1 cup fresh or frozen cranberries - coarsely chopped
• 3 TBSP slivered almonds - coarsely chopped if desired

1. Preheat oven to 350°F.
2. Spray a 9x5x3 inch loaf pan with Baker's Joy vegetable oil & flour cooking spray.
3. Combine egg, tangerine juice and vanilla extract in small bowl and set aside.
4. In a large bowl combine flour, wheat germ (if used), sugar, baking powder, baking soda, salt, and orange zest.
5. Cut the butter in with a pastry blender till it looks like coarse crumbs.
6. Add the wet ingredients to the dry ingredients and mix well.
7. Mix in the chopped cranberries, almonds and pecans.
8. Pour into the prepared pan and bake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove from oven and let cool on a wire rack for about 10 minutes.
10. Remove loaf from pan and let cool completely before slicing.

(May double recipe and divide into 2 loaf pans)

 

[Cuisinette]

Re: Peep's Cranberry Tangerine and Nut Bread

Thank you Peeps, they look wonderful and I am sure they are delicious too.

 

[lilbopeep]

Re: Peep's Cranberry Tangerine and Nut Bread

Thank you Cuis. I made 2 loaves and 1.5 loaves are gone already!! Breakfast - the hubs and girls love it! LOL I got 3 skinny slices.

 

[QSis]

Resurrection Buns (for Easter)

There are a bunch of versions of this treat (also called "Balloon Buns"), but this one seems REALLY easy!

Lee

P.S. I have not made these yet, but I may this weekend. I wanted to get the recipe out there, for those of you who need a sweet for Easter breakfast/brunch/dessert.

Resurrection Rolls

"Crescent dough wraps around butter- and sugar-dipped marshmallows. They become hollow as they bake, representing Jesus' tomb on Easter morning -- when you break them open they are empty inside! A great Easter recipe to share with the kids!"

http://allrecipes.com//Recipe/resurrection-rolls/Detail.aspx see photo and recipe here



1 (10 ounce) can refrigerated crescent
dinner rolls
8 large marshmallows
1/4 cup melted butter
2 tablespoons ground cinnamon
2 tablespoons white sugar

1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2.Separate crescent rolls into individual triangles.
3.In a small bowl, mix together cinnamon and sugar.
4.Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.
5.Bake in a preheated oven until golden brown, about 15 minutes.

 

[Mama]

Re: Resurrection Buns (for Easter)

Those look and sound really good Lee. I was reading the reviews and one of the reviewers said that they were a lot like the Magic Marshmallow Crescent Puffs that won a Pillsbury bakeoff in 1969. Thanks for sharing. I had never heard of these but I think I'm gonna have to try them now.

 

[QSis]

Re: Resurrection Buns (for Easter)

Okay, I made these over the weekend and they are WICKED easy and delicious!

The buns disappeared almost as fast as the marshmellows inside did! LOL!

Lee

 

[Mama]

Re: Resurrection Buns (for Easter)

Those look great Lee. I'm gonna make them for Easter!

 

[luvs]

Re: Resurrection Buns (for Easter)

i LUVVVVVV these, lee. my Mom would coax me from slumber way before sunrise to make these some weekdays so she could take them to work on food days where she & her co-workers get together & make a lunch of sorts. she was not so very into cooking, lol, & i luved to cook. they were so delicious & i luved the time we spent together during those very early mornings, chit-chatting & making food-day snacks.

 

[Peggy]

Re: Resurrection Buns (for Easter)

These look awesome!!

 

[luvs]

Re: Resurrection Buns (for Easter)

they rock, huh, lee?

 

[QSis]

Re: Resurrection Buns (for Easter)

they rock, huh, lee?

LOL! Pun intended, luvs?

Lee

 

[Mama]

Re: Resurrection Buns (for Easter)

I love the story that goes with these.

The Marshmallow represents Jesus.
The butter - anointing Him in oils
The incense - cinnamon
Wrapping Him in the shroud - crescent roll
Placing Him in the tomb - oven
AND THEN HE'S RISEN AND GONE!

What a great lesson for kids!

 

[QSis]

Re: Resurrection Buns (for Easter)

Oh, wow, Mama - excellent story!

Lee

 

[luvs]

Re: Resurrection Buns (for Easter)

LOL! Pun intended, luvs?

Lee

oh, my, i really didn't catch that un-intended pun till now! welp, now there's a cute un-pun to share w/ the family @ easter! too cute, thanks you luv, you!
see there, flaky doesn't apply exclusively to piecrusts..... also applies to those named aubrey. (luvs). haha!

 

[Mama]

Mama's Banana Blueberry Muffins

For the muffins:
1 cup quick cooking oats
2 cups of flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup of buttermilk
1 egg, slightly beaten
1 cup of brown sugar
1 teaspoon vanilla extract
1/2 cup of applesauce
3 medium bananas, mashed with a fork
1 cup of fresh blueberries
1 Tablespoon cornstarch

For the topping:
1/3 cup of sugar
1/3 cup dark brown sugar, packed
3/4 teaspoon cinnamon
8 Tablespoons (1 stick) butter, melted
1 3/4 cup cake flour

Preheat oven to 325° F. Grease and flour 24 muffin cups.

In a medium bowl, combine the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix well.

Add the buttermilk, egg, brown sugar, vanilla extract, applesauce and bananas. Mix just until incorporated.

In a small bowl, combine the blueberries and cornstarch. Toss to coat.

Gently fold the blueberries into the batter. Spoon into the prepared muffin tins. Set aside.

In a medium bowl, combine the sugars, cinnamon and melted butter. Mix well. Add the cake flour and mix well. Spread the topping evenly on top of the muffins.

Bake in a preheated 325° oven for about 25 minutes until a toothpick inserted into the center of one of the center muffins comes out clean.

Cool for 10 minutes. Remove from pan and continue cooling on a wire rack.

 

[lilbopeep]

Re: Mama's Banana Blueberry Muffins

Thank you!! I have everything but the bananas and blueberries. Those pictures are killin' me. The topping looks so good.

 

[Mama]

Re: Mama's Banana Blueberry Muffins

I think you'll like it. It's only slightly sweet. Perfect for breakfast IMHO.

If anyone is using weight watchers to try to lose a few pounds, each of these is only 5 Points+

 

[Keltin]

Re: Mama's Banana Blueberry Muffins

Gorgeous Mama! Man, I could go for a couple of those right now? Let me go ahead and put my order in for a boxed dozen please!

 

[Mama]

Re: Mama's Banana Blueberry Muffins

Thanks Keltin!

 

[lilbopeep]

Re: Mama's Banana Blueberry Muffins

Mama do the bananas have to be a few days old and really soft? I just bought some and they are still nice and firm. If I wait the blueberries may go bad because they are perfect now (man they were pricey). I may have not planned this right. LOL

 

[Mama]

Re: Mama's Banana Blueberry Muffins

I don't know how well it will work if the bananas aren't real ripe.

I've never tried it but I hear you can put the bananas in a paper bag with either an apple or a tomato and seal it up and it will speed up the ripening process. I think it's supposed to take about 24 hours to ripen them.

 

[lilbopeep]

Re: Mama's Banana Blueberry Muffins

OK I put 3 bananas in a brown bag with a tomato. Hopefully they will be ripe tomorrow.

 

[lilbopeep]

Re: Mama's Banana Blueberry Muffins

I baked Mama’s Banana Blueberry muffins. Mama's looked prettier. I used muffin cups because my tins are old and look a bit rusty in places.

I made these changes because thats the flour and oats I had on hand:


For the muffins:
1 cup quick cooking oats (I used old fashioned)
2 cups of flour MINUS 4 TBSP (I used white whole wheat flour in muffins and topping)
2 TBSP flaxseed meal
2 TBSP wheat germ