Recipe index

Appetizers Etc.
-Homemade Dressing
-Bruschetta
-Brie Basil Red Pepper Bruschetta
-Bruschetta with Peppers Onions Mushrooms
-Garlic Rubbed Bruschetta
-Herb Seasoned Croutons
-Olive Garlic Bread
-Welsh Rarebit
-Welsh Rarebit
-Olive Oil Tart Dough

Pizzas
-Crunchy Pizza Crisps
-Mexian Boboli
-Potato Rosemary Pizza
-Potato Leek Pizza
-Pumpkin Pizza
-Quick Flatbread Pizzas
-Hot Sauce Pizza

Quick Breads
-Almond Scones
-Apple Butter Muffins
-Banana Scones
-Banana Nut Muffins
-Beer Biscuits
-Breakfast Scones
-Buttermilk Apricot Lemon Scones
-Buckwheat Griddle Cakes
-Jalapeño Cornbread
-Parmesan Spoon Bread
-Puffy Brunch Apple Pancake
-Strawberry Muffins
-Whole Wheat Dinner Muffins
-Zucchini Bread
-Rhubarb Muffins
-Cranberry Cornbread
-Cranberry Yam Bread
-Lemon Bread

Yeast Breads
-Cream of Wheat Bread
-Cuban Bread
-Focaccia
-Halftime Spoon Rolls
-Mom's Whole Wheat Bread
-Yankee French Bread
-Rosemary Parmesan Bread
-Naan
-English Muffin Bread

Bread Recipes

Homemade Dressing

• 2 loaves white bread
• 1 1/2 C. butter
• 1 medium onion, chopped
• 10 celery stalks, chopped
• 3-4 Tbs. poultry seasoning (thyme, sage, rosemary, etc)
• 1 tsp. pepper
• chicken broth as needed (~ 4-6 cups)

Tear bread and dry for several hours. Sauté onion and celery until tender. Melt butter. Add onion, celery, butter, and seasonings to bread. Add enough broth to make it stick together (and be a little sticky). Bake in a greased glass dish at 325 degrees F for 45-60 minutes.

My comments: This is my standard Thanksgiving stuffing recipe. I almost always manage to put enough enough broth that it boils over and sometimes even sets off the smoke alarm. So be sure to use a baking dish that will hold everything even after the bread expands.

Allyson's Bruschetta

Posted in the Food Conference at Café Utne

• 1 medium tomato per serving, finely chopped
• 4-5 cloves garlic, minced or pressed
• chiffonade of fresh basil (roll the leaves into cigar shape, thinly slice crosswise)
  Olive oil to taste
• Salt and pepper to taste (add salt right before serving)
• Splash of balsamic vinegar

Mix all together and let marinate at room temp, for at least 30 minutes, then serve atop sliced, toasted baguettes or hearty country- style French or Italian bread. If you're not counting calories, you can brush the bread with olive oil and run it under the broiler for a minute to toast.

My comments: I love this bruschetta! It's simple and delicious, and gets better as it sits in the fridge for a day. Sometimes I serve bruschetta over toast topped with poached eggs for breakfast.

Brie, Basil and Red Pepper Bruschetta

• 2 flat foccacia loaves or 1 larger Italian loaf
• 1 medium wedge of brie or camembert
• 3 Tbsp. red wine
• 3 dozen medium or 2 dozen large mushrooms, destemmed and cut in half
• 5 cloves garlic, minced
• fresh basil, chopped
• 4 small red peppers, chopped
• cracked black pepper and salt to taste

Slice bread into thin slices. Brush with olive oil and toast in oven.

In large saucepan, pour olive oil and a little red wine. Sauté mushrooms, peppers, and half the basil. When peppers are partially cooked, at garlic and sauté until peppers are soft and starting to crisp. Salt to taste.

Slice the brie thinly and place a slice on each piece of bread. Top with pepper and mushrooms mixture and pepper liberally. Broil until cheese is melted and bread is hot.

Bruschetta with Sauteed Peppers, Onions, and Portobello Mushrooms

Yield: 4 servings
From Natural Health, September-October 1998

• 3 Tbsp. olive oil
• 2 medium onions, halved and sliced thinly
• 2 red or yellow peppers, sliced
• 2 medium portobello mushrooms, stems discarded, caps halved and sliced
• salt and pepper
• 2 Tbsp. minced fresh parsley
• 1 loaf rustic bread
• 1 clove garlic, peeled

1. Heat oil in large skillet. Add onions and peppers and cook, stirring often, over medium heat until vegetables begin to brown, about 10 min. Add mushrooms and cook over medium-high heat until golden brown, about 5 min. Season with salt and pepper. Stir in parsley and adjust seasonings.
2. While vegetables are cooking, slice bread crosswise into 8 1/4" pieces. Toast or grill until golden brown and rub with garlic clove.
3. Spoon some of vegetable mixture over each toast and serve immediately.

Garlic Rubbed Bruschetta

Author: Digital Chef

• 8 baguette slices, about 1/2 bread loaf
• 2 Tbsp. olive oil
• 1/2 tsp. kosher salt
• 1 garlic clove, large piece, peeled

1. 1. Preheat the oven to 350 F. Cut the bread into 1/2-inch thick slices at about a 45-degree angle.
2. Brush slices with oil and season with salt on both sides. Evenly space on a baking tray and bake to desired crispness, about 10-15 minutes.
3. When the cooked bread is cool enough to handle, rub the garlic over the surface of the toasted slice.
4. Serve simply as they are, glazed with cheese, or topped with tomatoes, capers and olives.

Herb-Seasoned Croutons

Yield: 8 cups

• 1 lb. loaf day-old bread, cubed
• 1/2 C. Butter, melted
• 1 tsp. Thyme
• 1 tsp. Sage
• 1 tsp. Rosemary
• 1 tsp. Dried Lemon Rind

Melt butter in skillet. Add seasonings; stir to mix. Add bread cubes. Toss or stir lightly to coat bread cubes. Pour onto baking sheet. Allow to dry by air or dry in very slow oven. Use as croutons for salads etc., or as the basis of stuffing.

Olive Garlic Bread

Yield: 8-12 servings
From "The International Pantry Cookbook: An Everyday Guide to Cooking with Seasonings, Prepared Sauces, and Spices" by Heidi Haughy Cusick

• 1/2 C. butter, or 1/4 C. butter and 1/4 C. canola oil
• 2 -3 cloves garlic, minced, or 1-1 1/2 tsp. garlic paste
• Optional: 1 tsp. lemon juice
• 1 loaf French bread, halved lengthwise
• 1/2 C. bottled olive paste

1. Preheat the broiler. In a small saucepan over medium-low heat, melt butter and add garlic. Cook about 1 min, but don't brown butter. Stir in lemon juice.
2. Brush both bread halves with garlic butter, place them on a baking sheet and broil until tops are bubbly and beginning to brown, about 3-5 min.
3. Remove bread from oven and immediately spread with olive paste. Slice and serve.

Welsh Rarebit

From Real Beer and Good Eats by Bruce Aidells
Yield: 4 servings

• 1 lb. sharp cheddar cheese, shredded
• 3/4 C. ale
• 1 tsp. Worcestershire sauce
• 1/2 tsp. hot pepper sauce
• 1/2 tsp. dry mustard
• 1 large egg, lightly beaten
• 8 whole wheat bread slices
• 1/2 tsp. salt and freshly cracked black pepper, to taste
• 8 poached eggs (optional)

1. Place cheddar, ale, Worcestershire sauce, hot pepper sauce, and dry mustard in the top of a double boiler. Heat over simmering water, stirring constantly, until the cheese is completely melted and smooth.
2. Stir 3 or 4 tablespoons of the melted cheese mixture into the beaten egg yolk. Pour this mixture back into the cheese sauce, and stir well until the egg is thoroughly blended. Remove from the heat and taste for salt and pepper.
3. Meanwhile, toast the bread, and poach the eggs if you are using them. Place 2 slices of toast on each plate with an optional egg on each piece of toast, spoon on 3 or 4 tablespoons of the cheese sauce, and serve.

Welsh Rarebit

Author: Digital Chef
Yield: 4 servings

• 4 slices French bread, 1/2-inch thick
• 1/2 lb. sharp cheddar cheese, grated
• 1/4 C. milk
• 1/4 tsp. cayenne pepper
• 1 tsp. lemon juice, fresh
• 1 tsp. dry mustard
• 1/4 tsp. salt, to taste
• 1 large egg yolks
• 1 sprig thyme, chopped

1. Preheat broiler. Place bread slices on a baking sheet and toast on 1 side. Turn slices over and reserve.
2. Combine cheese, milk, cayenne, lemon juice, mustard, and salt together in a microwave-safe mixing bowl. Microwave on high, stirring once, until cheese is melted and well-blended, about 5 minutes.
3. Stir 1/3 of the cheese mixture into the egg yolk; stir rapidly to combine. Stir egg mixture into remaining cheese.
4. Spoon cheese sauce on top of the untoasted sides of the bread slices. Cover completely with the cheese mixture.
5. Broil until cheese is golden-brown and bubbly, about 4 minutes. Sprinkle with fresh thyme.

Olive Oil Tart Dough

• 1 1/4 C. unbleached all-purpose flour
• 1/2 tsp. kosher salt
• 1/3 C. extra-virgin olive oil
• 2 Tbsp. ice water

Stir the flour and salt together in a medium bowl with a fork. Add the oil in a slow, steady stream, mixing with the fork as you pour the oil over the dry ingredients. The mixture should resemble pea-size crumbs when all the oil has been incorporated.

Add the water, 1 tablespoon at a time, until the dough comes together. Knead briefly to form the dough into a large ball.

Flatten the dough into a disk and place it in a 10-inch tart with a removable bottom. With your fingers, press the dough into the pan and up the sides.

Notes: This dough is nice because it doesn't need to be rolled out. Also, it contains no cholesterol and very little saturated fat. It works brillantly for savory dishes like quiche.

Cheese Moons

Posted in Food conference at Café Utne

• 1/2 cup butter
• 2 cups grated old cheddar cheese
• 1/2 cup grated Parmesan
• 1 cup flour
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1 egg, beaten
• 1/2 cup finely chopped walnuts

Preheat oven to 375. With an electric mixer, cream butter. Stir in cheeses. In a separate bowl mix flour, cayenne and salt. Add to cheese mixture and mix well.

Knead a few times on a lightly floured board. Divide in four. Roll each piece out to 1/8" thick. Cut out moon shapes (or any shape) and place on ungreased cookie sheet. Brush each biscuit with egg, then sprinkle with chopped walnuts. (For color, you can substitute chopped red and green pistachios.)

Bake 8 minutes until golden brown. You can warm them before serving but they're just fine cold.

Chickpea Flatbreads

from Food & Wine

• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 2 cups plus 2 tbsp warm water
• 2 tbsp honey
• 2 tbsp + 1 tsp yeast (3 envelopes)
• 7 1/2 cups bread flour
• 15-ounce can chickpeas, drained rinsed and coarsely mashed
• 1 1/2 tbsp salt

Toast the cumin and coriander seeds until fragrant over medium-high heat. Cool and grind in spice grinder or mortar.

Mix water, yeast and honey and let sit 10 minutes until foamy. Combine flour, chickpeas, spices and salt, and pour in yeast. Stir to a stiff dough.

Knead about 5 minutes, until smooth. Form into a ball, put in a bowl, cover with plastic wrap and let rise 1 hour until double.

Punch down and divide into 16 pieces. Roll each into a ball. Let sit on lightly floured surface 15 minutes. Preheat oven to 450 and put rack in the upper third.

Roll each ball of dough into a 6-inch round. Quickly set 4 directly on the oven rack and bake 10 minutes until golden and puffed. Repeat with remaining dough, letting the oven return to 450 each time.

Crunchy Pizza Crisps

A HomeArts recipe
©1996 by The Hearst Corporation; all rights reserved

• 2 ounces French bread, cut into 16 1/4-inch rounds
• 5 tablespoons tomato paste
• 5 tablespoons grated Parmigiano Reggiano
• 4 teaspoons chopped fresh thyme, rosemary, basil, or oregano
• 1 clove garlic, minced (optional)
• 1/2 teaspoon freshly ground black pepper

1. Preheat oven to 400 degrees F.
2. Arrange bread slices on baking sheet; bake until crisp, about 8 minutes.
3. Spread each toast with tomato paste. Sprinkle with cheese, herbs, garlic, and pepper.
4. Bake until cheese is melted, 4 to 5 minutes. Serve warm.

Mexican Boboli

Posted in the Food Conference at Café Utne

• Boboli crust
• Tomatillos, chopped
• Green onions, chopped
• Garlic, minced
• Cilantro, chopped
• Salt
• Cumin
• Pepperjack cheese, grated

Top Boboli crust with tomatillos, green onions, garlic, and cilantro. Sprinkle with salt, cumin, and grated pepperjack cheese. Bake following package instructions.

Pizza with Potato and Rosemary

Yield: 6-8 servings
Posted in the Food Conference at Café Utne

Dough:

• 2 tsp instant dried yeast
• 1/2 tsp salt
• 200 g plain flour
• olive oil
• 1/2 cup lukewarm water
• 1 tbsp polenta

Topping:

• 1 large potato
• 2 tbsp extra virgin olive oil
• 4 cm sprig rosemary
• 1/2 tsp finely chopped fresh rosemary leaves
• sea salt and freshly ground black pepper

Mix yeast and salt with flour. Mix 2 tsp olive oil with the water and beat into the dry ingredients using a dough hook. Knead until mixture is smooth and elastic, about 8 minutes (or 10-15 minutes if kneading by hand).

Grease a large bowl with 1 tbsp olive oil. Transfer dough to the bowl, then cover with plastic film or a tea towel and allow to rise in a draught-free place until doubled in size (about l 1/2 hours). Knock back the dough, then fold gently in four and allow to rise again, covered, for 30 to 45 minutes.

Preheat oven to 240 deg C. Sprinkle a 26 cm pizza tray (or several small individual trays) with polenta. To make the topping, slice potato very thinly and coat with extra virgin olive oil., Oil your hands and work dough as thinly as possible on pizza tray, stretching, pushing and patting it. Allow dough to recover for 5 minutes, then arrange potato slices, overlapping slightly, on surface, pressing them in firmly. Strip leaves from rosemary sprig and scatter over the potatoes together with the chopped rosemary, sea salt and pepper.

Bake for 10 minutes, then lower oven temperature to 200 deg C. Slip pizza from the trays and bake for a further 5 minutes, until the base is crisp.

Note: do not slice the potato until the dough is ready for shaping as the slices may start to discolor.

Potato Leek Pizza

• 2 lbs. pizza dough
• 2 lbs. new potatoes, mixed varieties
• 1/4 C. + 2 Tbsp. olive oil
• 2 Tbsp. garlic, chopped
• 2 C. leeks, thinly sliced
• 2 Tbsp. fresh thyme
• 3 C. grated cheese, Gouda or Gruyere
• Salt & pepper

Toss potatoes in 1/4 C. olive oil and garlic before roasting. Roast at 375 about 35 min. When cool, slice in1/4" crosswise slices.

Sauté leeks and thyme in 2 Tbsp. olive oil, about 5 min.

Roll out pizza dough and shape into six small pizzas. Place crusts on pizza screen or pan. Brush dough with olive oil, top with cheese, distribute leeks and potatoes over the cheese, sprinkle with salt and pepper, drizzle with olive oil. Bake at 500 F about 10-15 min, until crust is crisp and cheese is bubbly. Brush edges of crust with olive oil. Cut and serve.

Pumpkin (Zucca) Pizza

from Connie Sanders of Cafe a Taglio, Melbourne, Australia

Pizza base:

• 1 kg plain flour
• 20g salt
• 10 g fresh yeast (or 4g dry)
• 600 mL to 650mL water

Zucca (pumpkin):

• 500g sweet dry pumpkin (Japanese is ideal)
• 2 garlic cloves, crushed
• Handful of chopped parsley
• Extra virgin olive oil
• Salt and pepper

Put aside 5Oml of water to dissolve yeast and salt separately then pour remaining water in mixer with dough hook. Turn on mixer and slowly add half the flour. Add dissolved yeast, mix for 2 or 3 minutes, then slowly add remaining flour. Add dissolved salt, mix for a few more minutes. Remove from mixer and shape into a ball. Cover and leave dough to rest until it doubles in size. The consistency of the dough at this stage should be not unduly sticky or too dry, but smooth, well-mixed and elastic. 300g of dough when rolled out 3-4 mm thick should cover a pizza plate with a diameter of 30cm.

Tip: To keep the outer skin of the dough moist, place a little oil on the palm of your hands and then lightly rub it on to the dough. The temperature of the water should be 25 degrees Cwhen using fresh yeast and 38 C for dry yeast. lower temperatures will slow down the rising of the dough; higher , temperatures will speed it up. Use sea salt wherever possible as it is tastier and less is required.

Peel half the pumpkin, then slice all of the pumpkin very finely Place the peeled sliced on to the pizza base first, then top with the unpeeled slices. Mix crushed garlic with a little of the extra virgin olive oil and brush over pumpkin. Add salt and pepper to taste. Bake in preheated oven at 220 degrees C for 15 minutes or until cooked. Sprinkle with chopped parsley and serve.

Tip: Slicing pumpkin finely isn't very easy with a knife, so cut the pumpkin into chunks and feed it through a food processor or a mandoline (a hand slicer). Otherwise, use a very sharp knife very carefully.

Quick Flatbread Pizzas

Yield: 4 servings

• 4 large lavash flat breads, halved
• 1/2 recipe Tomato Coulis
• 6 ounces mozzarella, ripe brie, or soft unflavored goat cheese, thinly sliced
• 1/4 cup fresh basil leaves, coarsely chopped
• olive oil
• salt and pepper

Preheat oven to 425 degrees F. Place the flat breads on two baking sheets. Use a slotted spoon to scoop the tomato coulis, allowing the liquid to remain behind. Dot the surface of the breads with the coulis. Scatter cheese evenly over the tomatoes. Drizzle with oil, season with salt and pepper to taste.

Bake the pizzas for 5-10 minutes until the cheese is slightly melted and the bread is crisp at the edges. Remove from oven and garnish with the chopped basil. Serve immediately.

NOTE: Lavash is a large, soft flatbread reminiscent of a very thin tortilla, if you're not familiar with it. I don't have any problem finding it in the supermarkets around here, but if you can't then a large "burrito-sized" tortilla would suffice.

Spicy Hot Sauce Pizza

Yield: 16 slices (2 pizzas, one hotter, one milder)
Adapted from "Hot Licks: Great Recipes for Making and Cooking with Hot Sauces" by Jennifer Trainer Thompson

• 1 small red onion, chopped
• 1 red bell pepper, sliced
• 1 Tbsp. olive oil
• 1 16 oz. bottle mild salsa
• 1/4 C. water
• 1/2 tsp. milder hot sauce
• 1/2 tsp. spicier hot sauce
• 2 16 oz. Boboli pizza crusts
• 4 Tbsp. black olive paste
• 2 medium tomatoes, thinly sliced
• 3 C. packaged Mexican-blend grated cheese
• 1 avocado

1. In large non-stick skillet, sauté onion and pepper in olive oil over medium heat 5 min. Add salsa and water, simmer 5 min. Remove from heat and cool slightly.
2. Divide the salsa sauce in half. Add 1/2 tsp. milder hot sauce to one batch, and 1/2 tsp. of spicier hot sauce to the other.
3. Preheat oven to 425 F. Place crusts on baking sheets and spread each with one of the sauces. Dot each with 2 Tbsp. black olive paste, spreading gently. Top with tomato slices and cheese.
4. Place pizzas in oven and bake 5 min. Rotate baking sheets for even cooking and continue baking 5 min.
5. Remove pizzas from oven and cool 5 min.
6. Peel, seed, and coarsely dice avocado. Sprinkle over pizzas and cut into wedges.

Crab Pizza

• 1 can crescent rolls
• Cream cheese
• Spinach, chopped
• Green onions, chopped
• Dill, chopped
• Lemon pepper
• lemon juice
• Crab meat
• Black olives

Bake canned crescent rolls flat (in their naturally pizza-slice-shaped form). The "sauce" is cream cheese, coarsely chopped spinach, green onions, dill, lemon pepper and a dash of lemon juice whirled together. Then sprinkle with crab, more spinach and black olives.

Yellow or White Cornmeal Basic Pizza Crust

From 1001 Low-Fat Recipes, ed. Sue Spitler, Surrey Books
Makes 2 12'' round or 2 9x12'' rectangle or 12 6-7'' round crusts

• 1/2 tsp. honey
• 1 C. warm water (100 degree/warm to touch)
• 1 package active dry yeast
• 2 C. all purpose flour
• 3/4 C. yellow or white cornmeal
• 1/2 tsp. salt
• 2 Tbsp. good quality olive oil

Proof yeast by stirring honey into warm water in measuring cup or small bowl. Sprinkle yeast over water and stir until yeast dissolves. Let mixture stand in draft-free area about 5 min or until yeast begins to bubble.

Meanwhile, mix flour and cornmeal with salt and oil in food processor fitted with steel blade, or in electric mixer with dough hook. (To mix dough by hand, use bowl and wooden spoon.)

Pour in yeast mixture and process until soft, almost sticky dough is formed, about 5 to 10 seconds. If using electric mixer, mix 3 minutes or until smooth dough is formed. If mixing dough by hand, mix ingredients until smooth, slightly sticky dough is formed, about 3 to 5 minutes.

Knead dough by hand on lightly floured surface or pastry cloth until smooth. If dough is too sticky, add flour by the tablespoon until it reaches desired consistency. Put dough in bowl and cover lightly with oiled plastic wrap and aluminum foil or kitchen towel.

Let dough rise until it doubles in bulk, about 45 minutes to 1 hour. Punch dough down and let stand 5 minutes. Knead a few minutes more on lightly floured board or pastry cloth. Dough is now ready to use with your favorite sauce and toppings.

Grilled Summer Squash and Arugula Pizza

From Walking Magazine, June 2001

• nonfat olive oil spray
• 1 Tbsp. cornmeal
• 1 lb. yellow summer squash
• salt & pepper
• 1 lb. pizza dough
• 1/2 C. fat-free ricotta cheese
• 1 large plum tomato, sliced
• 1 C. fresh arugula
• 2 Tbsp. chopped red onions
• 1 Tbsp. olive oil

Place rack in center of oven, preheat to 400 F. Spray baking sheet with olive oil spray, sprinkle on corn meal. Slice squash thinly on bias and season with salt & pepper. Grill or broil squash, set aside.

On floured work surface, roll dough in 12"x12" sqaure; transfer to baking sheet. Spread ricotta cheese, leaving 1/2" border. Arrange squash and tomatoes over cheese, top with arugula and onions. Sprinkle olive oil over the top. Bake 20 min.

Almond Scones with Amaretto Butter

Yield: 8 scones, 10 Tbsp. butter

• Scones:
• 2 C. flour
• 1/3 C. sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 stick (8 Tbsp.) butter
• 3/4 C. sliced almonds, lightly toasted
• 1 egg
• 1/2 tsp. almond extract
• 1/2 C. milk
• 1 egg white mixed with 1/2 tsp. water for glaze
• 1 Tbsp. coarse sugar (optional)

• Butter:
• 1 stick (8 Tbsp.) butter, softened
• 2 Tbsp. honey
• 1 Tbsp. Amaretto liqueur

1. Preheat oven to 375 F.
2. To make scones: In large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Cut in butter with pastry blender until mixture is the texture of coarse crumbs. Stir in the almonds.
3. In a separate bowl, whisk together whole egg, almond extract, and milk. Make a well in dry ingredients and pour liquid into it. Combine with a few swift strokes. Dough should form a ball and all flour should be incorporated. Do not overmix.
4. Place dough on lightly floured surface and pat into 8" circle. Carefully place on baking sheet and cut into 8 wedges, sides still touching. Brush lightly with egg-white glaze and sprinkle with coarse sugar. Bake 30-35 min, until cooked through and golden. Let cool 10 minutes before serving with Amaretto Butter.
5. To make Amaretto butter: Place butter and honey in food processor, whip a few minutes until fluffy. Add the Amaretto and whip until totally smooth.

Apple Butter Muffins

• 1 1/2 cups all purpose flour
• 1/2 cup white sugar
• 1/2 t. salt
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. cinnamon
• 1/4 t. nutmeg
• 1 stick unsalted butter, melted
• 1 large egg
• 3/4 cup apple butter

Preheat oven to 400. Grease 12 muffin cups (or use paper liners).

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. Melt the butter in a small saucepan and set aside to cool slightly.

In a smaller bowl, beat the egg slightly. Stir in the apple butter. Slowly pour in the melted butter, stirring constantly. Add the liquid ingredients to the dry ingredients, stirring just until the mixture is smooth.

Spoon into the muffin cups, filling 2/3 full. Bake in the preheated oven for 15 to 18 minutes, or until the tops of the muffins spring back when lightly touched in the center. They should not brown. Cool on wire racks.

Banana Scones

• 2 overripe bananas, mashed
• 2 1/4 cups AP flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 6 tbsp shortening
• 2/3 cup buttermilk (or 1 beaten egg & enough sweet milk to make 2/3 cup)
• 1 tsp vanilla
• 1/2 cup chopped nuts or chocolate chips

Preheat oven to 400° F.

Combine flour, baking powder, salt & cinnamon in a bowl. Cut in shortening w/ pastry blender, two knives, or fingers until mixture is pea sized bits.

Add bananas, and combine well w/ dry ingredients.

Combine wet ingredients in a measuring cup; add to dry ingredients until mixture forms a ball. Stir in nuts or chips.

Turn out onto well-floured board and knead a few times, til dough handles reasonably well (may need to add flour if dough is too tacky to the touch). Pat into a circle about 1/2" in height, cut into wedges (I do eight). Transfer to baking sheet.

Bake in 400° oven for 12-15 minutes or until golden brown.

My notes: my husband's band loves these scones. I like them with a combination of white chocolate chips and macadamia nuts. They're great for using up bananas that are overripe.

Banana Nut Muffins

Yield: 12 muffins

• 2 C. flour
• 1/4 C. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 C. milk
• 1 egg, beaten
• 1/3 C. vegetable oil
• 3/4 C. mashed banana
• 1/2 C. chopped walnuts

Preheat oven to 400 F. Grease 12 cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; make a well in the center.

Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well.

Mix batter until just moistened - do not overmix.

Spoon batter into prepared muffin cups. Bake about 15 min, or until toothpick comes out clean.

Note: blueberries or raisins may be substituted for banana.

Beer Biscuits

• 1 C. beer
• 2 Tbsp. sugar
• 3 C. Bisquick

Spoon onto cookie sheet. Bake at 400 F.

Cheese & Beer Variation:

• 1 C. beer
• 1 C. shredded cheddar cheese
• 1 tsp. sugar
• 2 1/2 C. Bisquick

Spoon onto cookie sheet. Bake at 400 F until very lightly browned at the edges.

Breakfast Scones

• 3 cups Bisquick
• 2 Tbsp. sugar
• 1/2 c. currants
• 1 c. milk

Preheat oven to 425 F. Combine Bisquick, sugar and currants. Mix well. With fork, stir in milk to make soft dough. Drop by heaping tablespoons, 1 inch apart, on lightly greased cookie sheet. Bake 15 minutes. Serve warm.

Buttermilk Apricot Lemon Scones

Yield: about 15 scones.
From King Arthur catalogue

• 3 C. all purpose flour
• 4 tsp. baking powder
• 3/4 tsp. salt
• 1/2 C. sugar
• 2 Tbsp. lemon or orange zest
• 1 C. chopped dried apricots
• 1/2 C. (1 stick) butter
• 1 egg
• 1/2 tsp. lemon oil
• 3/4 C. buttermilk OR 3/4 C. water and 3 Tbsp. buttermilk powder

In a medium sized mixing bowl, whisk together the flour, buttermilk powder (if you're using it), baking powder, salt, sugar, lemon or orange zest, and dried apricots.

Cut the butter into the dry ingredients, using your fingers, a pastry fork, or a pastry blender; you can also do this with an electric mixer. Mix until the butter is fairly well combined with the flour; a few lumps remaining are okay.

Whisk together the egg, lemon oil, and the buttermilk or water. Add this to the dry ingrediants, stirring gently until everything is well moistened and just combined. Using a large cookie scoop or a muffin scoop, drop 1/4 cup measures of dough onto a lightly greased or parchment-lined baking sheet, spacing them about 1 1/2 inches apart.

Bake the scones in a preheated 400F oven for 15 to 18 minutes, or till they're golden brown.

Buckwheat Griddle Cakes

Better Homes and Gardens Cookbook

• 2 2/3 cups sifted all-purpose flour
• 1 1/3 cups stirred buckwheat flour
• 1 teaspoon salt
• 1 package active dry yeast
• 2 1/2 cups warm water
• 3 tablespoons brown sugar
• 3/4 teaspoon soda
• 2 tablespoons salad oil

Combine flours and salt. Soften yeast in warm water; stir in 1 Tablespoon brown sugar. Stir into dry ingredients. Mix well. Cover; let stand overnight at room temperature (bowl must NOT be over 1/2 full). The next morning stir batter; add remaining sugar, soda and oil; mix well. Refrigerate 1 cup of batter for starter (keeps several weeks).

Bake remaining batter on hot, lightly greased griddle. Makes 16 large pancakes.

To use starter: Place starter in large bowl; add 2 1/4 cups warm water, 2 1/4 cups sifted all-purpose flour and 1 1/4 cups stirred buckwheat flour. Stir until smooth. Cover; let stand overnight at room temperature. The next morning stir batter; add 2 tablespoons brown sugar, 3/4 teaspoon soda, and 2 tablespoons salad oil. Again reserve one cup of batter as a starter. Bake remaining batter as above.

My comments: I haven't made these pancakes in a million years, but they were a staple weekend breakfast when I was a kid. My dad was the expert at making them.

Jalapeño and Buttermilk Cornbread

Author: Digital Chef

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 jalapeno peppers, seeded, diced
• 1 Tbsp. granulated sugar
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 cup buttermilk, low-fat
• 2 large whole eggs
• 2 Tbsp. melted unsalted butter

1. Preheat oven to 350 degrees F (175 degrees C). Combine cornmeal, flour, jalapeno, sugar, salt, baking powder, and baking soda in a large bowl. Form a well in the center of the cornmeal mixture. Add the buttermilk and egg to the well. Using a wire whisk, begin stirring together the ingredients, moving from the center outwards.
2. When the ingredients are well-blended and the batter is smooth, stir in half of the melted butter. Whisk until butter is incorporated.
3. Evenly coat a 10-inch baking dish with the remaining butter; pour batter into prepared baking dish. Bake until golden brown and a knife inserted in the center of the cornbread comes out clean, about 30 minutes.

Parmesan Spoon Bread

Yield: 8 servings
Adapted from Williams-Sonoma Lifestyles: Holiday Celebrations, by Marie Simmons

• 1 Tbsp. unsalted butter
• 1/2 C. chopped yellow onion
• 1/4 C. minced red bell pepper
• 1 clove garlic, crushed
• 1 C. milk
• 1 3/4 C. water
• 3/4 C. yellow cornmeal
• 2/3 C. grated Parmigiano-Reggiano cheese
• 3/4 tsp. salt, plus pinch of salt
• 1/8 tsp. cayenne pepper
• 3 eggs, separated

Preheat oven to 375 F. Lightly butter 8 6-oz. ramekins. In a fry pan over medium-low heat, melt butter. Add onion and bell pepper; sauté until onion is golden, about 5 min. Stir in garlic, cook until softened, about 1 min. Remove from heat and cool 10 min.

In a saucepan over medium heat, bring milk just to a boil. Pour water into a bowl; gradually stir in cornmeal until smooth. Add cornmeal mixture to hot milk and cook, stirring continuously, until thick, about 5 min. Stir in Parmigiano-Reggiano, 3/4 tsp. salt and the cayenne. Remove from heat; cool 15-20 min.

In a large bowl, whisk egg yolks. Gradually stir cornmeal and onion mixtures into yolks until blended. In a separate bowl, combine egg whites and a pinch of salt; beat until soft peaks form. With rubber spatula, fold egg whites into cornmeal-onion mixture. Divide among prepared dishes. Bake until tops are puffed and browned, about 30 min.

Puffy Brunch Apple Pancake

Yield: 6-8 servings
From Carnation Evaporated Milk

• Non-stick spray
• 1/2 C. evaporated milk
• 1/3 C. all-purpose baking mix
• 2 Tbsp. sugar, divided
• 3 eggs, separated
• 2 Tbsp. orange juice
• 1/4 tsp. ground cinnamon
• 1 medium apple, quartered and cut into thin slices
• 1 Tbsp. cinnamon-sugar

Spray 10" ovenproof skillet with non-stick spray. Place in preheated 375 F oven for 10 min. Combine evaporated milk, baking mix, 1 Tbsp. sugar, egg yolks, orange juice and cinnamn in blender container; blend until smooth. Beat egg whites in large mixing bowl until soft peaks form; gradually add remaining Tbsp. sugar. Beat until stiff peaks form. Fold milk mixture into egg whites. Pour batter into hot skillet. Gently push each apple slice about 1/2" into batter, peel side up, to form a spoke-like pattern around batter. Sprinkle with cinnamon-sugar. Bake 10-15 min until set. Serve immediately.

Strawberry Muffins

• 1 C + 2 Tbsp. flour
• 1 C plain yogurt
• 1/4 tsp. baking soda
• 1 C strawberries cut into small dice
• 1 1/4 tsp. baking powder
• 1 t grated lemon rind
• 1/4 tsp. salt
• 1/2 C chopped pecans (optional)
• 1/2 C sugar
• 1 egg
• 2 Tbsp. butter, melted

Stir together flour, soda, powder, salt and sugar in a medium bowl. Beat together egg, butter and yogurt in a small bowl. Gently fold yogurt mix into flour mix. DO NOT BEAT. Fold strawberries and nuts. Spoon batter into 9 well-greased muffin tins. Chill in fridge for 1 hour. Preheat oven to 400. Bake 25 - 30 minutes until they puff up and are golden brown. Remove from oven and let stand for 5 minutes, then turn out of pan. Serve warm or at room temperature.

Whole Wheat Dinner Muffins

• 1 C. soymilk lite
• 1 tsp. Cider vinegar
• 2 C. whole wheat pastry flour
• 1/4 C. soy grits
• 1 tsp. Baking soda
• 1 tsp. Baking powder
• 1/2 tsp. Salt
• 1/4 C. unsweetened applesauce
• 1/4 C. sugar
• 1/4 C. beaten egg white
• 3/4 C. wheat germ

Preheat oven to 375 F, grease muffin pan. Place soymilk in small glass measuring cup and add vinegar. Set aside. Stir together flour, grits, baking soda, baking powder, and salt in a large bowl. Set aside. Whisk applesauce and sugar together. Beat egg white, add to liquid ingredients. Make a well in dry ingredients and add liquid all at once. Fold quickly together, just until blended but still lumpy. Do not overbeat! Spoon into muffin cups and sprinkle tops with wheat germ. Bake 20 minutes or until lightly browned.

World's Best Zucchini Bread

• 1 C. each granulated white and brown sugars
• 3 eggs, beaten
• 1 C. salad oil
• 2 C. grated zucchini
• 3 tsp. vanilla
• 3 C. flour, sifted
• 1 tsp. baking soda
• 1 tsp. salt
• 3 tsp. cinnamon
• 1 tsp. baking powder
• 1/2 to 1 C. raisins
• 1/2 C. chopped walnuts

Combine eggs, sugars, oil; beat until well blended. Add zucchini and vanilla. Sift flour together with salt, soda, cinnamon and baking power. Stir into creamed mixture, blending well. Add nuts and raisins. Pour into 2 loaf pans that have been buttered and floured well. Bake 1 hour at 350 degrees F.

Cinnamon Topped Rhubarb Muffins

• 1/2 C. brown sugar, firmly packed
• 1/4 C. butter
• 1 (8oz) C. sour cream
• 2 eggs
• 1 1/2 C. all-purpose flour
• 3/4 tsp. baking soda
• 1/2 tsp. cinnamon
• 1 1/2 C. chopped rhubarb
• 1 Tbsp. sugar
• 1/2 tsp. cinnamon

Heat oven to 375 F. In large bowl combine brown sugar and butter. Beat at meduim speed until well mixed (1-2 min). Add sour cream and eggs; continue beating, scraping bowl often, until well mixed (1-2 min). In medium bowl stir together flour, baking soda and 1/2 tsp. cinnamon. By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb. Spoon into greased muffin pans. In small bowl stir together 1 Tbsp. sugar and 1/2 tsp. cinnamon, sprinkle onto each muffin. Bake for 25 to 30 min or until lightly browned. Cool 10 min; remove from pans.

Cranberry Cornbread

Makes 12 servings
Source: Veggie Life Magazine

• 1 cup unbleached white flour
• 1-1/3 cups yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup dried cranberries
• 2 large eggs, ore egg replacer
• 1/4 cup honey
• 1 cup plain soy or nonfat milk
• 2 tablespoons sunflower oil
• Cooking spray

1. Preheat oven to 400 degrees and lightly spray an 8-inch square baking pan. In a mixing bowl, whisk together flour, cornmeal, baking powder, and salt. Stir in cranberries and set aside.
   
2. In another bowl, whisk together eggs, milk, honey, and oil. Add to dry ingredients and mix just until blended.
   
3. Pour batter into prepared pan and bake until top is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes.
   

Cranberry Yam Bread

• 2 large eggs, slightly beaten
• 1 1/3 cups sugar
• 1/3 cup canola oil
• 1 cup mashed sweet potatoes, (yams) canned or cooked fresh
• 1 tsp vanilla extract
• 1 cup all purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tsp baking soda
• 1 cup chopped cranberries

Preheat oven to 350 degrees. Coat 9x5x3-inch loaf pan with nonstick cooking spray and dust with flour. In large bowl, combine eggs, sugar, oil, yams, and vanilla. In separate bowl, combine flour, cinnamon, allspice, and baking soda. Make a well in the center. Pour yam mixture into well. Mix just until moistened. Stir in cranberries. Spoon batter into prepared loaf pan. Bake for 1 hour or until toothpick inserted in center comes out clean.

My comments: I originally tried this recipe because I had an excess of fresh cranberries and sweet potatoes around Thanksgiving one year. It's really good! I've made it repeatedly since then.

Lemon Bread

Source: Williams-Sonoma

• 1 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 8 Tbs. (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 Tbs. finely grated lemon zest
• 1/2 cup chopped pecans

• 1/4 cup sugar
• 3 Tbs. fresh lemon juice

Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.

In a medium bowl, stir and toss together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in the pecans.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.

Meanwhile, make the lemon syrup: In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally; don’t worry if the sugar does not dissolve completely.

Remove the bread from the oven and transfer the pan to a wire rack. Using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot bread. Cool the bread in the pan for 15 minutes, then turn the loaf out onto the rack to cool completely. Makes 1 loaf.

Cream of Wheat Bread

• 2 1/2 Tbs. Yeast (regular dry yeast) or 1 package Rapid Rise
• 3 2/3 C. warm water
• 1/4 C. white sugar
• 1 Tbs. Salt
• 3 Tbs. Oil
• 9 cups white flour
• 2 cups uncooked Cream of Wheat

Mix the yeast and sugar with the warm water and let stand 10 minutes. Add remaining ingredients. Mix well to a soft but firm dough. Knead 5 to 8 minutes. Let rise, covered, 1 hour and 10 minutes. Punch down and flatten well. Form into 2 loaves, place in greased loaf pans, and cover. Let rise 1 hour. Bake at 325 F for 1 hour and 15 minutes.

Cuban Bread

Posted in the Food Conference at Café Utne
Yield: 2 loaves

• 1 Tbsp. yeast
• 2 C. water
• 1 Tbsp. (scant) salt
• 1 Tbsp. sugar
• 6-7 C. flour

1. Dissolve the yeast, water, sugar, and salt, then add flour one cup at a time (stirring with wooden spoon or dough hook) to form stiff dough.
2. Shape into ball and place in oiled bowl covered with damp towel in a warm place until roughly doubled in size.
3. Turn out onto floured board and shape into two loaves (French or round) and place on a baking sheet on even bed of corn meal (or on a corn-mealed baguette pan). Let rise 5 minutes then slash the top a few times with a sharp knife and brush with water.
4. Place in cold oven with pan of boiling water on the rack below. Set oven to 400 F and bake for 40 to 45 minutes.

Focaccia

• 2 envelopes dry yeast
• 5-6 Tbs. olive oil
• 1 tsp. salt
• Approximately 7 1/2 cups flour
• 1 Tbs. chopped fresh rosemary
• 1 1/2 - 2 tsp. kosher salt

Combine the yeast and 2 1/4 cups warm water in a large bowl and let sit 10 minutes. Stir in 3 Tbs. of the olive oil and the 1 tsp. salt. Gradually add flour until it's hard to mix. Knead until smooth. Place in a lightly oiled bowl and cover tightly with plastic wrap and let rise until doubled, about 1 1/2 hours.

Punch down and cut into 3 pieces, then shape each into a square or round focaccia. Cover with damp towels and let sit until double in bulk, about 1 hour. Preheat oven to 400. Dimple the dough with your fingertips and brush with the remaining oil. Sprinkle with rosemary and kosher salt. Bake in the middle of the oven 20-25 minutes, spritzing with water 3 times during the first 10 minutes. Transfer to racks when done so the bottoms don't get soggy.

Halftime Spoon Rolls

These rolls are from my mom's recipe.

• 3 to 3 1/2 C. flour (can mix white and wheat flours)
• 1/4 C. sugar
• 1 tsp. salt
• 1 pkg. rapid-rise yeast
• 3/4 C. milk
• 3/4 C. water
• 1/3 C. butter
• 1 egg

Combine 1 1/2 C. flour, sugar, salt, and yeast. Heat milk, water, and butter to 130 degrees F. Add to flour with egg. Mix 3 minutes. Stir in the rest of the flour to form a stiff batter. Cover; rise until doubled in size, 30-40 minutes. Grease two muffin pans. Stir down dough. Spoon dough into muffin cups, filling them 2/3 full. Cover and rise 30 minutes. Bake at 400 degrees F 15-20 minutes. Remove to rack.

My comments: These rolls are a staple in my family - they're easy to make and smell and taste fabulous!

Mom's Whole Wheat Bread

This is my mom's recipe.
Yield: 2 loaves

• 1 package yeast (regular, not rapid rise)
• 1/4 C. water
• 2 C. scalded milk*
• 3 Tbsp. molasses
• 2 Tbsp. shortening
• 2 tsp. salt
• 3 C. white flour
• 3 C. wheat flour

Soften yeast in tap water - sprinkle yeast in, let sit 5 min. (Skip this step if using rapid rise yeast.)

Mix molasses, shortening and salt into hot milk. Cool to lukewarm.

Mix flours together. (If using rapid rise yeast, mix yeast in also.) In large bowl, combine 2 C. flour mixture with milk mixture. Stir until well blended, then mix in enough flour to make stiff dough (not too sticky). Turn out onto floured board, knead 8-10 min, adding flour to board as necessary.

Grease bowl and add dough, turn once to grease top of dough. Cover with plastic wrap and a towel, and put in a warm place until doubled (about 1 1/4 hours). Punch dough down and divide into 2 parts. Cover with bowl and let rest 10 min.

Roll each part out into a rectangle, 14" x 7". Roll up like a jelly roll, pinch ends together and turn under. Place in greased 9" x 5" loaf pan. (To make long loaf, roll the rectangle the long way, pinch ends together, and place seam side down on a cookie sheet.) Let rise until doubled again (1 hour).

Bake at 400 F for 30-35 min. Done when golden brown, feels hollow when tapped.

*Scalding milk: Put milk in pan over medium heat without stirring until bubbles appear around edge of pan. Remove from heat.

Yankee French Bread

This recipe actually came from GQ magazine - but don't let that dissuade you. It is so easy and so good.

• 7 C. unbleached flour
• 1 Tbsp. salt
• 1 tsp. quick-rise yeast
• 2 C. water
• cornmeal

In large bowl, mix flour, salt and yeast. Add water gradually, mixing with your hands. You'll end up with a gooey paste. Place on floured surface and knead until dough is smooth and elastic.

Place dough in large bowl. Cover with plastic wrap and drape with a towel. Let stand overnight.

To bake, heat oven to 450 F. Place pie pan containing water on a low shelf in the oven. Cut dough into three pieces and roll them into logs on a floured surface. Place loaves on wooden cutting board covered with cornmeal. Drape a towel over loaves and let stand 10 min. Place in oven on baking sheet covered with cornmeal. Bake 15 min; rotate loaves and bake another 10 min. Let cool.

Rosemary-Parmesan Bread

1.5 lb loaf

• 1.5 cups water
• 2 tbsp olive oil
• 1.5 tbsp sugar
• 0.75 tsp salt
• 2 tbsp dried rosemary
• 2 cups whole wheat flour
• 2.5 cups bread flour
• 2 tsp yeast
• 1 cup grated parmesan

Add all ingredients to bread machine in order, except for the cheese. Keep that out until the dough has formed a smooth ball. Use the basic bread setting, with light crust selected.

Naan

• 2 cups flour
• 1/2 teaspoons salt
• 1 and 1/4 teaspoons yeast
• 2 tablespoons melted butter
• 3/4 cup plain yogurt
• 1 teaspoon water (more as needed)
• Melted butter

Combine ingredients in a large bowl (by hand or with mixer w/dough hook)Mix until soft ball of dough forms. Kneed for 10 minutes. Transfer to oiled bowl, turning once to coat. Cover and let rise for 1 and 1/2 hours.

Punch down and divide into four balls (this is where I like to knead in some cumin for extra flavor but that's optional). Roll into balls, cover and let rest for 10 minutes.

Place a baking sheet (turned upside down - very important) into an oven and heat to 475F. Roll out balls into ovals 1/4 inch thick. Brush tops with melted butter. Place onto sheet and bake until puffy and light golden, 6 to 7 minutes. Drizzle with more melted butter.

English Muffin Bread

For a bread machine
Yield: 1 lb. loaf

• 1 cup lukewarm water
• 1 tsp salt
• 3 tbsps nonfat dry milk
• 2 tbsps sugar OR 1 tbsp honey
• 1/4 tsp baking soda
• 2 1/4 cups bread flour
• 1 3/4 tsps bread machine yeast
• Optional: 1 Tbsp. gluten

Use the regular white bread cycle, choose "normal" crust if you have an option. Makes delicious toast.

For making wonderful french toast, add a teaspoon of cinnamon to the recipe and slice it thick.