Classic Bran Muffins

The original recipe comes from Janet Kalman Villada on allrecipes.com. I have tweaked it a bit to make it my own.

1 1/2 cups wheat bran (we really like oat bran)
1 c buttermilk (we use plain Greek yogurt)
1/3 c oil (or applesauce)
1 egg
2/3 c b. sugar (works well with less if you are cutting back on sweets)
1/2 tsp vanilla
1 c all purpose flour (we always use whole wheat)
1 tsp b. soda
1 tsp. b. powder
1/2 tsp salt
1/2 c. raisins (opt.)

1. Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar, and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
4. Bake for 15-20 minutes until muffins are firm on top. Cool and enjoy!

Variation: One day my husband peeled and chopped half of one apple, mixed in 2T brown sugar (from the 2/3 c. brown sugar in the original recipe) and 1tsp pumpkin pie spice, and microwaved the apple mixture for 1-2 minutes until the apples were soft. He added these in place of the raisins. Deliciousness!

Hot Buttered Fluffy Pretzels

This recipe is adapted from Fifteen Spatulas and had been borrowed and adapted a couple of times before that.

For the Dough:

2.5 cups flour

1/2 tsp salt

1 tsp sugar

2.25 tsp instant quick rise yeast

1 cup warm water (110 degrees F)

For the Topping:

1/2 c warm water

1 tsp baking soda

vegetable oil for greasing the sheet pan

coarse sea salt, for sprinkling

3 tbsp unsalted butter, melted

Combine all the dough ingredients in a stand mixer.  Mix with the paddle attachment until somewhat combined (or by hand with a wooden spoon).  Change to the dough hook and knead on medium low for 5 minutes.  The dough should feel soft and smooth, and barely not sticky.

Lightly grease a bowl with oil.  Place dough in bowl & rotate the dough so the oily side is on top.  Cover with a towel & let rise for 30 minutes.

Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil or line with parchment paper rated up to 450 degrees.

Place dough on lightly oiled counter top.  Divide the dough into 8 pieces.

Make a soda wash by whisking the warm water and baking soda.  Cook in the microwave for 1 minute.  It's not going to dissolve completely & that's okay.

Roll each of the eight pieces into a long rope and shape into a pretzel. 

Dip each pretzel into the soda wash and place onto the greased baking sheet.  Sprinkle with coarse sea salt, then let rise for 10 minutes.

Bake for 9 to 10 minutes until the pretzels are golden brown.  Brush the pretzels with the melted butter while they are hot out of the oven.  

Poppy Seed Bread

1 1/2 c milk
1 1/3 c. oil (or half applesauce half oil)
3 eggs
1 1/2 tsp salt
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1 1/2 tsp baking powder
1 1/2 Tbsp poppy seeds
2 1/4 c sugar
3 c flour

Mix all ingredients together and beat for 2 minutes.  Pour into 2 greased and floured loaf pans.  Bake for 55-60 minutes at 350.  Remove from oven.  Cool for 10 minutes & dump out of pans.  While still hot brush with topping.

Topping:
3/4 c. sugar
1/4 c. orange juice
1/2 tsp vanilla
1/2 tsp almond extract

Mix together & brush onto loaves while still hot.

Sticky Buns

22 Rhodes rolls
1/2 of a 3 oz pkg butterscotch pudding (not instant)
3/4 c brown sugar
1/2 c butter
chopped nuts

Line greased bunt pan with chopped nuts.  Put about 22 frozen rolls around pan.  Sprinkle with butterscotch pudding.  Sprinkle with brown sugar, then pour melted butter over the top.  Cover with a damp cloth.  Let rise 3 hours.  Bake 350 degrees for 25-30 minutes. 

Cinnamon Rolls

3 Tbsp yeast
2 Tbsp sugar
1/2 c warm water
2 C milk
2/3 c shortening
10 Tbsp sugar
2 Tbsp salt
2 eggs
1 C. flour
1 1/2 c lukewarm water
10-11 cups flour
1/4 butter melted
1 c brown sugar
2 Tbsp cinnamon
raisins or 1 pkg chocolate chips
cream cheese frosting

Dissolve yeast & 2 Tbsp sugar in 1/2 c warm water (115 degrees).  Set aside.

Heat milk to 115 degrees.  Add shortening, 10 T sugar, & salt.  Stir until dissolved (shortening will not completely dissolve).  Beat eggs & add to milk mixture.  Add 1 C. flour to milk mixture. 

Add 1 1/2 c lukewarm water to yeast mixture & stir.  Add yeast mixture to milk mixture & stir.  Gradually add 10-11 cups more flour (you will have to knead it at the end to get it all mixed in). 

Put dough in greased bowl and cover with a damp cloth.  Rasie for 1 hour.  Punch down & let raise another 45 minutes. 

Roll dough in rectangle on floured surface (I divide the dough in half & roll out each half separately).  Length should be twice the width.  Butter the dough with about 1/4 cup melted butter.  Sprinkle with about 1 C. brown sugar and about 2 Tbsp cinnamon on the dough.  You just need to cover it all.  Add raisins or chocolate chips if you'd like.  (remember to use half of each ingredient here if you divided your dough). 

Roll the dough up & slice into 1" pieces using dental floss.  Place on buttered cookie sheets.  Cover with a damp cloth and let raise 45 minutes. 

Bake at 350 degrees for 20-30 minutes.  (It's a really bummer if you under cook them after working on them for hours).  Remove from pan immediately.  Frost with icing. 

Note: If you want to have these for breakfast, fresh out of the over, you can do steps 1-10 and then cover the pans with plastic wrap and a dry towel and place them in the fridge overnight.  Then in the morning, let the pans sit on the over for about 30 minutes while it's preheating and then bake!
  

Amish Friendship Bread

Do not refrigerate.  Do not use metal bowls or utensils.  When air gets in the bag let it out.  It is normal for the batter to bubble, thicken, & ferment.

Recipe for the starter:

1 package dry active yeast
1/2 c warm water
1 c. sugar
1 c. flour
1 c. milk
Mix yeast & water together & let stand for 10 minutes.  Mix sugar, flour, & milk.  When smooth add yeast mixture.  Pour into 1 gallon Ziploc bag. 

Day 1- Receive the bag
Days 2-5 Squeeze the bag
Day 6- Add the mixture 1 c flour, 1 c sugar, 1 c milk
Days 7-9 Squeeze the bat
Day 10- In a nonmetal bowl combine batter and 1 c flour, 1 c sugar, 1 c milk.  Mix with a nonmetal spoon.  Pour into 3 one gallon size Ziplock bags.  Give two starts away to friends with these instructions.  Keep one for yourself.

Recipe for sweet bread:

1 cup start
2/3 c. oil (can use 1/3 apple sauce & 1/3 c. oil)
3 eggs
2 c flour
1 c sugar
1 large box instant vanilla pudding mix
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp vanilla

Mix all ingredients thoroughly.  Grease two large loaf pans & dust with sugar.  Pour batter into pans.  Sprinkle batter with sugar.  Bake at 350 for 50-60 minutes.  Cool for 10 minutes before removing from pans.

Variation: Use all of the starter & double remaining ingredients.  Place in four loaf pans.

Honey Butter

1 lb tub Land of Lakes "Fresh Buttery Taste" Spread
7 oz marshmallow cream
1/2 c. honey

Combine ingredients in a bowl.  Beat with electric mixer until well combined & fluffy.  Refrigerate.  This will remain spreadable and last for weeks.

Pumpkin Zucchini Muffins

2 c all-purpose flour
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 tsp ginger
1/2 c softened butter
1 1/2 c sugar
2 large eggs, beaten
8 oz. canned pumpkin
1 c grated zucchini, drained
1/3 c water
3/4 c chopped walnuts

1. Grease your muffin tins and preheat oven to 350F.
2. Mix together flour, baking soda, baking powder, salt and spices in a bowl. Set aside.
3. Take your grated zucchini and put in a fine mesh sieve. push into mesh and try to squeeze out as much water as possible.
4. Beat butter and sugar together until fluffy. Beat in eggs, and then pumpkin until smooth. Then mix in zucchini.
5. Alternating, mix in water and flour-spice mixture. When combined, mix in walnuts by hand.
6. Divide evenly into 15 wells and bake until golden and a toothpick comes out clean, about 20 minutes.
7. Let cool for a few minutes. Run a plastic knife around the edges, and let cool fully on wire rack.

Quick and Easy Pizza Crust

1 package active dry yeast (or 2 1/4 tsp)
1 tsp white sugar
1 c warm water (110 degrees F)
2 1/2 c bread flour (our all purpose works, too)
2 T olive oil
1 tsp salt

I also like to add:
1/4 tsp garlic powder
1/2 tsp basil
1/2 tsp oregano

Preheat oven to 400 degrees. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (10 min).

Stir in flour, salt, and oil. Beat until smooth. Let rest for 5 min.

Turn dough out onto a lightly floured surface and pat into a round. Transfer to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15-20 min, or until golden brown. Let baked pizza cool for 5 min before serving.

Also makes great bread sticks.

Easy Banana Bread

I believe this recipe came from my friend Jadi. This is the tastiest. moistest banana bread recipe I have found. The flavor is best if you can let it sit overnight, but ours rarely lasts that long.

2 c flour
1 tsp b soda
1/4 tsp salt
1/2 c butter
3/4 c packed brown sugar
2 eggs, beaten
2 1/3 c bananas (approx. 5-6)

Preheat oven to 350 degrees. Lightly grease a bread loaf pan. In a large bowl, combine flour, baking soda, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60-65 minutes, until a toothpick inserted into the center of the loaf comes out clean. (I usually check in a couple of places as there are occasionally doughy places in the middle.) Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Cool completely then wrap in foil. Let the bread sit for a day for the best flavor.

Kathy's Banana Bread

I LOVE using this recipe as muffins. They are so very perfect.

1/2 c. shortening
1 c sugar
2 eggs
1 tsp vanilla
4 bananas
2 1/2 c flour
1 tsp b powder
1 tsp b soda
1/2 tsp salt
chocolate chips, opt. (unless you're at our house - they're a must)
nuts, opt.

Beat shortening and sugar until fluffy. Add eggs and vanilla. Add bananas. Mix in dry ingredients just until moist. Fold in chocolate chips and nuts. Makes 2 small loaves or 12 muffins. For loaves, bake at 350 degrees for 45 minutes. For muffins, bake at 350 degrees for approx. 20 minutes.

Pumpkin Corn Muffins

If you like cornbread, you must try this. The pumpkin makes the cornbread moist and delicious. My family loves these served with honey.

1 1/4 c flour
1 c yellow corn meal
1/3 c granulated sugar
4 tsp baking powder
1/2 tsp salt
2 eggs
1 1/4 c pumpkin
1/3 c milk
1/4 c vegetable oil

Combine flour, cornmeal, sugar, baking powder, and salt in large bowl. Beat eggs, pumpkin, milk, and oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into 12 greased or paper-lined muffin cups.

Bake in preheated 375 degree oven for 25-30 min or until wooden pick inserted in center comes out clean. Serve warm. Makes 12 muffins.

Cinnabons

1/2 cup warm water
1 Tbsp dry yeast or two packages dry yeast
1 tsp sugar
1 small package vanilla instant pudding mix
2 cups milk
1/2 cup canola oil
2 eggs
1 tsp salt
6 cups flour

Filling for cinnabons:
2 cups sugar
4 tsp cinnamon
1/2 cup softened butter

Filling for orange rolls:
2 cups sugar
2 Tbsp orange zest
1/2 cup softened butter

In a non-metal bowl put warm water, yeast, and sugar to proof. Meanwhile, mix pudding mix and milk and blend until pudding thickens. Combine pudding mixture, yeast mixture, oil, eggs, and salt. Blend. And flour and mix until smooth, adding more flour if necessary to make a soft dough. Knead until smooth. Place in a buttered bowl. Let rise until double in size. Roll out in a rectangle and spread top with softened or melted butter. Sprinkle chosen filling evenly over dough. Roll up and cut every 2" with dental floss. Place on parchment lined or greased cookie sheet, about 2" apart. Let rise until doubled. This is essential. Don't rush it! Bake at 350* for 18-22 minutes. Let cool about 5 minutes. Then, top with cream cheese frosting, orange frosting, or cinnamon topping. Enjoy!

Cream cheese frosting:
4 oz low fat cream cheese at room temperature
1/4 cup butter at room temperature
1/2 tsp vanilla
1 3/4 cups powdered sugar
1/2 Tbsp milk

Orange frosting:
use cream cheese frosting recipe, substituting orange juice for the milk.

Cinnabon topping:
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
2 Tbsp corn syrup
2/3 cup half & half
Cook on medium heat to soft ball stage. Let it cool, then beat by hand until it looses its gloss.

Soft Garlic Knots

These delicious rolls are from Creations by Kara. They disappeared as soon as they were placed on the table. They're very easy and delicious.

3 c flour
1 T sugar
2 tsp yeast
1 1/4 tsp salt
2 T olive oil
1/4 c milk
1 c hot water

Garlic butter glaze:
2 cloves garlic, minced or pressed
2 T melted butter
1/2 tsp Italian seasoning

Combine dry ingredients in a large bowl. (I used my Bosch.) Add the olive oil, milk, and water. Mix until ingredients have formed a dough. Knead on low speed until the dough is smooth and elastic, about 5 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 45 minutes to 1 hour, or until doubled in bulk. Divide the dough into 10 equal pieces. Roll each piece into an 8" long rope and tie into a knot. Place on a greased cookie sheet. Let rise for 30-45 minutes. Combine all glaze ingredients and brush over rolls. Bake at 350 until lightly browned, about 18-20 minutes.

Banana Bread

I'm excited to have finally found a moist banana bread recipe!

1/2 c. shortening
2 c. sugar
4 eggs
2 c banans, blended (about 4-5)
4 c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 can evaporated milk
1 c. nuts (optional)

Cream sugars, eggs, & shortening. Add blended bananas and evaporated milk.. Combine dry ingredients and add slowly until well mixed. Place batter in well greased loaf pans and bake at 350 for 1 hour. Makes 2 regular loaves or 4 medium loaves. I add 1 cup of chocolate chips just to spoil my family.

Citrus Zucchini Bread

This zucchini recipe is amazing. I love all the flavors. They go very well together.

3 eggs
3/4 c vegetable oil
1 1/2 c sugar
1 tsp powdered lemon peel
1/2 tsp orange extract
1/4 tsp vanilla
2 c grated zucchini
2 1/2 c flour
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1 tsp soda
2 tsp baking powder
1/2 c chopped nuts

Beat eggs, oil, and sugar. Beat well. Add flavorings and zucchini. Beat well. Mix dry ingredients together. Stir into zucchini mixture. Add nuts and mix well. Bake in four small loaf pans at 350 degrees until inserted toothpick comes out clean (approx 30 minutes).

Zucchini, Carrot or Pumpkin Bread or Muffins

1/2 c applesauce
1/2 c vegetable oil
2 c sugar
3 eggs
2 c zucchini
3 tsp vanilla
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder
1 tsp baking soda
3 c flour

Mix first 3 ingredients. Add remaining ingredients & mix well. Cook at 325 for about 1 hr or until the middle is done in 2 greased & floured bread pans. (or 3 small pans).

Variation #1: Substitute 1 16 oz can pumpkin for the zucchini. Omit vanilla and add 1/2 to 1 cup chocolate chips. Increase baking time to 1 hr 10 min.

Variation #2: Substitude grated, raw carrots for zuccini

Variation #3: Half the recipe and cook as muffins 350 degrees for 20-25 min.

Kati’s Bran Muffins

5 tsp baking soda
2 cups boiling water
1/2 cup shortening
1/2 cup applesauce
2 cups sugar
4 eggs
1 TB salt
1 qt milk (I just use reconstituted dry milk)
5 cups flour
2 cups bran flakes
4 cups all bran cereal
2 TB cinnamon
1/2 TB nutmeg

Method 1:
Dissolve soda in boiling water. Cream shortening, sugar and eggs. Combine salt, flour, cinnamon and nutmeg. Add flour mixture and milk alternately into shortening mixture until well blended. Blend in water and soda mixture. Stir in cereals. Let batter sit in fridge overnight to soften cereals. Bake at 375 for 15-17 minutes. Freeze in gallon ziploc bags. Makes 4-5 dozen muffins.

Method 2:
Combine boiling water & cereals.  Let sit 5 minutes.  Meanwhile, cream shortening & sugar.  Add eggs & buttermilk.  Add flour, baking soda, & salt.  Add cereal & water mix.  Add 1 1/2 c. nuts if desired.  Batter can be stored in the refrigerator for days. 

Cinnamon Streusel Orange Muffins

Makes 12

2 c flour
3/4 c sugar
2 tsp baking powder
1/2 tsp salt
1/3 c vegetable oil
1/2 c orange juice
1/2 c buttermilk
1 tsp vanilla
2 eggs
3 T brown sugar
1 1/2 tsp cinnamon
1/4 c flour
1/4 c sugar
1 1/2 tsp cinnamon
2 T softened butter

1. Preheat over to 350 degrees. Grease a 12 cup muffin tin, or line with paper liners.

2. In a medium bowl, stir together 2 c flour, 3/4 c white sugar, baking powder, and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.

3. Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 tsp cinnamon; sprinkle about 1/2 tsp of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 c flour, 1/4 c white sugar, 1 1/2 tsp cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.

4. Bake for 20-22 minutes in the preheated over, until a toothpick inserted into the crown of the muffin comes out clean. Cool in the pan, over a wire rack.

Cinnamon rolls

1 c warm milk (110 degrees F)
2 eggs, room temperature
1/3 c melted margarine
4 1/2 c bread flour
1 tsp salt
1/2 c white sugar
2 1/2 tsp bread machine yeast
1 c brown sugar, packed
2 1/2 T cinnamon
1/3 c butter, softened
3oz cream cheese, softened
1/4 c butter, softened
1 1/2 c confectioners' sugar
1/2 tsp vanilla
1/8 tsp salt

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 c butter and sprinkle evenly with brown sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 c butter, confectioners' sugar, vanilla, and salt. Spread frosting on warm rolls before serving.