Preparation Time: about 15 minutes
Cooking Time: 30 to 35 minutes
Serves: makes 12 muffins

Amount Ingredient
-------- -----------------------------
1 C (2dL) Milk
2 Eggs, beaten
6 T Sugar
1/2 C (115g) Butter, melted
2 1/2 (350g) Flour
1 T Baking powder
1/2 tsp Salt
1 tsp Ground Cinnamon
4 sm Granny Smith or Pippin Apples, peeled, cored and chopped fine
Topping
1 tsp Ground Cinnamon
6 T Brown Sugar (crumbly is better)

Preheat oven to 400F (205C). Line 12 muffin pans with paper or grease spray. Mix the egg, sugar, milk and cooled melted butter in a large bowl. Sift in the flour, baking powder, salt and cinnamon. Add the chopped apple and combine. Spoon the mixture into the muffin tin. Making the topping by mixing the brown sugar and cinnamon. Sprinkle over the top of uncooked muffins. Bake for 30 to 35 minutes until well risen and golden brown. Cool on a wire rack.

Preparation Time: about 10 minutes
Cooking Time: 25-30 minutes
Serves: 1 9in loaf

Amount Ingredient
-------- -----------------------------
2 Eggs
1/4 C (60g) Butter, melted
1 7/8 (~4dL) Buttermilk
1/2 C (70g) Flour
2 1/4 C (315g) Cornmeal (fine, regular or coarse)
1/2 tsp Ground Mace
1 tsp Baking Soda
2 tsp Salt
2 Red Chilies, seeded and finely chopped (use any kind you like)
1 Red Chili, seeded and julienned

Preheat the oven to 400F (205C). Line and grease a 9 inch loaf pan. In a large bowl, beat the eggs until frothy and then whisk in the buttermilk and melted butter. Sift the flour, mace, baking soda and salt and gradually stir into the egg mixture. Mix well. Add the cornmeal a little at a time and then stir in the fresh chilies.

Pour the mixture into a the prepared bread pan. Bake at 400F (205C) for 25 to 30 minutes until the top is firm to the touch. Let the loaf cool in the pan for about 10 minutes before turning out. Scatter red chilies over the top of the loaf and then cut into slices and serve warm. I like to use honey butter.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 8

Amount Ingredient
-------- -----------------------------
2 C (280g) Self-Rising Flour
1/4 C (60g) Sugar
1/2 tsp Salt
1/4 C (60g) Shortening (preferably lard, but may use Crisco-type shortening)
1 C (2dL) Whipping cream
2/3 C (~1 1/2 dL) Buttermilk
1 C (140g) All-purpose flour (for shaping biscuits)
1/4 C (60g) Sweet Butter (melted)

Preheat oven to 425F (210C) degrees. Coat a round 8 or 9 inch (20 or 23cm) cake pan liberally with butter and set aside. Mix self-rising flour, sugar and salt together in large bowl. Work in shortening with your fingers (or pastry blender) until mixture is "crumby" -- no large lumps remaining. Gently stir in cream and buttermilk. It should look like a "wet mess" or cottage cheese. You may require more cream and buttermilk to achieve this effect.

Spread all-purpose flour on a platter or other flat surface. You can use an ice cream scoop for the next step. Scoop up ice cream scoop balls of dough, three at a time, and place on the floured surface. Sprinkle more all-purpose flour over dough balls and flour your hands well, thoroughly coat each biscuit ball and shape into perfect round shape.

Shake excess flour off each biscuit and place in the buttered cake pan. Continue until you have shaped all the dough and placed them into the pan (the dough balls should be placed right up next to each and touching). Bake about 25 minutes at 425F (210C) degrees. Remove from oven and brush immediately while hot with a liberal amount of melted butter. Quickly invert onto a plate, then upright on another plate. Separate biscuits with a spatula and eat.

Preparation Time: 10 minutes
Cooking Time: 15 to 20 minutes
Serves: 16 muffins

Amount Ingredient
-------- -----------------------------
1 pkg (14.5 oz 435g) Gingerbread Cake Mix
1 C (~400g) Mashed Ripe Bananas
3/4 C Quick or Old-fashioned oats
3/4 C (1 1/2dL)Water
2 Eggs
1/2 C (80g) Raisins, Dried Cranberries or Dried Cherries

Preheat oven to 375F (190C) degrees. Grease bottoms only of 16 muffin cups, or line with paper baking cups. Mix gingerbread mix (dry) and remaining ingredients except cranberries in a large bowl until well blended. Stir in cranberries. Divide batter among muffin cups. Bake 15 to 20 min, or until toothpick inserted in center comes out clean. Remove muffins from pan and serve with honey butter.

I got this from a different List-Serve: Thanks Deb!

This cake gets better with age. It tastes like Christmas!! If desired, recipe can be baked in two 5 3/4 x 3 1/4 inch loaf pans, greased on bottom only. Bake these at 350 degrees F (175 degrees C) for 35-40 minutes.

Ingredients:
2 eggs
1 cup dairy eggnog (not canned)
2 teaspoons rum extract (wife uses real rum too)
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter or margarine
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon ground nutmeg

Directions:
1 Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of 9x5 inch loaf pan.
2 Beat eggs in large bowl. Add sugar, eggnog, butter, rum extract and vanilla; blend well.
3 Lightly spoon flour into measuring cup, level off. Add flour, baking powder, salt and nutmeg, stirring just until dry ingredients are moistened. 4 Pour into greased pan. Bake for 40 minutes to 1hour or until cake tester inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely. Wrap tightly and store in the refrigerator. Makes 1 - 9 x 5 inch loaf

Preparation Time: about 1 hour 30 minutes for mixing, rising, kneading
Cooking Time: about 35 minutes
Serves: makes 2 loaves

Amount Ingredient
-------- -----------------------------
2 pkg Active Dry Yeast
3 C (3/4L) Warm Water
4 C (560g) All-purpose Flour
3 1/2 C (490g) Dark Rye Flour
1/4 C (1/2dL) Molasses
1/2 C (1dL) Shortening
2 tsp Salt
2 T Cocoa Powder
2 T Butter or Margarine, melted (Optional)

In a small mixing bowl, dissolve yeast in 1 cup (2dL) of warm water to proof. In a large mixing bowl, sift together the white and rye flour. Place remaining warm water, molasses, shortening, salt, and cocoa powder in a large separate bowl. Mix well. Add yeast mixture to the large bowl.

Slowly add the flour mixture stirring well until a sponge-like dough forms. Make sure to add all flour and mix until flour is incorporated into the dough. Turn out the dough onto a well-floured surface and hand knead until the dough is smooth and silky, about 10 minutes. Place dough in greased bowl and turn, then cover with a clean towel and leave to rise until doubled in bulk, usually at least an hour.

Punch dough down and knead until smooth, about 5 minutes. Divide dough into loaves and place in greased loaf pans, cover, and let rise while oven heats to 350F (180C). Bake loaves in the center of oven until done, about 35 minutes. Remove from pans and rub tops of loaves with butter. Slice and enjoy!

Preparation Time: 50 minutes - to steam pumpkin and puree 10 minutes if using canned pumpkin
Cooking Time: 50 minutes
Serves: makes 1 loaf

Amount Ingredient
-------- -----------------------------
3 C (600g) Sugar
1 C (2 dL) Vegetable Oil
4 Eggs
3 C (420G) All Purpose Flour
1 tsp Ground Cinnamon
1 1/2 tsp Salt
1 tsp Ground Nutmeg
2 tsp Baking Soda
1 T Baking Powder
2/3 C (1 1/3dL) Water
2 C (1/2 L) Cooked mashed Pumpkin (can be canned)

Mix sugar and oil, then beat in eggs 1 at a time. On wax paper (or in another bowl) mix dry ingredients together. Slowly add the dry ingredients to the sugar and oil mixture along with water as needed. Add the Pumpkin last. Pour into a 5x9 inch (13x23 cm) greased bread pan. Bake at 350F (180C) for 50 minutes.

Preparation Time: 10 minutes
Cooking Time: about 20 minutes

Amount Ingredient
-------- -----------------------------
2 Eggs (or 1 egg and 2 egg whites)
1/4 C (1/2dL) Canola Oil
1/2 C (~100g) Raw Honey
1/4 C (1/2dL) Unsweetened Applesauce
1 C (~400g) Mashed, cooked pumpkin
1 1/2 (210g) Brown Rice Flour*
1/2 C (70g) Oat Flour*
1 tsp Baking powder
1 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Allspice
dash Salt
1/2 C (~60g) Raisins (optional)
1/2 C (~90g) Chopped nuts (I prefer pecans but walnuts also work well)

*These flours available in natural food section of grocery store or your local health food store.

Preheat oven to 350F (180C). Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. Rotate tins once to brown evenly.

Preparation Time: 2 minutes
Cooking Time: full bread machine baking cycle
Serves: makes 1 loaf

Amount Ingredient
-------- -----------------------------
3/4 C (1 1/2 dL) Warm water
1 Egg, slightly beaten
1 T Butter or margarine
2 2/3 C (370g) Flour
3 T Powdered milk
2 T Sugar
2 tsp Ground Cinnamon
1 tsp Ground Cardamom
1 tsp Vanilla extract (use real vanilla)
1 tsp Salt
1 1/2 tsp Yeast
1/4 C (~30g) Dried Cranberries
1/4 C (~30g) Raisins

Place warm water, egg, butter or margarine, flour, powdered milk, sugar, cinnamon, vanilla, salt, and yeast into the bread machine in the order recommended by your bread machine manufacturer.

Start the machine. After the first rise, add the raisins and dried cranberries. Continue baking.

Preparation Time: 10 minutes
Cooking Time: 12-15 minutes
Serves: 2 loafs

Amount Ingredient
-------- -----------------------------
3 Eggs
1 C (225g) Vegetable Oil
2 C (400g) Sugar
3 C (420g) Flour
2 C (~300g) Zucchini, pealed and grated
2 tsp Vanilla extract (make sure it is real vanilla)
1/2 C (57g) Chopped nuts (I like to use pecans)
1 tsp Salt
1/4 tsp Baking powder
3 tsp Ground Cinnamon
1 tsp Ground Cardamom
1 tsp Baking soda

Preheat oven to 325F ( 165C). Grease and flour two 8x4 inch loaf pans. In a large bowl, beat eggs until light and frothy. Add oil and sugar; mix well. Stir in zucchini and vanilla. Add flour, cinnamon, soda, baking powder, salt, and nuts; mix well. Pour into loaf pans.Bake at 325F (165C) for 60 to 70 minutes or until done

Preparation Time: 10 minutes
Cooking Time: 1 hour
Serves: 4 loaves

Amount Ingredient
-------- -----------------------------
3/4 C (340g) Butter or Margarine
3 C (600g) Sugar
3 large Eggs
6 Bananas, very ripe (wait until you are almost ready to throw them away!)
1/2 tsp Salt
4 1/2 C (630g) All-purpose Flour
3 tsp Baking Soda
16 oz (1L) Sour Cream (can use nonfat or low fat)
2 tsp Vanilla extract
2 tsp Ground cinnamon
1 tsp Ground cardamom
1 C (~115g) Nuts, chopped optional
{optional mix to dust in pans}
3 T Sugar
1 tsp Ground cinnamon (mix with sugar)

Preheat oven to 300F (150C). Grease four 7x3 inch (17.5x7.5 cm) loaf pans, and dust lightly with a cinnamon and sugar mixture. In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla, cardamom and cinnamon. Add salt, baking soda, and flour to above mixture, and mix well. Stir in nuts. Divide into prepared pans. Bake for 1 hour, or until toothpick inserted in center comes out clean.

Quick Herbed Olive Breadsticks

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: about 8

Amount Ingredient
-------- -----------------------------
1 lb (450g) Fresh Pizza Dough or Frozen Bread Dough, thawed
2 T Black Olives, chopped (green is ok too)
2 T Rosemary, finely chopped (if dry then 1T)
2 tsp Extra Virgin Olive Oil

Preheat oven to 450°F (320C). Divide dough in half. Roll one piece of dough on a lightly floured surface into a 10x12 inch (25x30cm) rectangle. Sprinkle with half the olives and rosemary, lightly pressing down with rolling pin. Fold dough in half lengthwise and press with rolling pin. Brush both sides of dough with half the oil. Cut dough crosswise into 12 1 inch (2.5cm) wide strips. Let the dough rest 5 minutes.

Gently stretch each piece, twisting it several times. Arrange on a lightly oiled baking sheet. Repeat with the process with the other dough and the remaining ingredients. Bake in upper rack of oven 10-12 minutes or until well browned.

Cinnamon-Sour Cream Biscuits

Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
Serves: makes 12 biscuits

Amount Ingredient
-------- -----------------------------
2 C (280g) All-purpose Flour
2 T Sugar
1/2 tsp Ground Cinnamon
1/4 tsp Ground Cardamom
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 C (115g) Butter or Margarine
1 C (~240ml) Sour Cream
2 T (30ml) Milk
1/2 C (~175g) Raisins (dried cranberries and cherries are also nice)
1/2 C (~50g) Confectioners' sugar
1-2 tsp Milk (additional for glaze)

Preheat oven to 450F (230C). In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, soda, and salt. Cut in margarine. Make a well in center. Add sour cream, 2 tablespoons milk, and raisins, stirring till just combined (add a bit more milk, if needed). On floured surface, gently knead 8-10 stokes. Pat dough to 1/2" thickness. Cut with biscuit cutter, dipping in flour between cuts. Place cut biscuits on baking sheet. Bake at 450F (230C) for 10-12 minutes. Cool slightly on a wire. Stir together confectioners' sugar and 1-2 teaspoons milk. Drizzle over biscuits. Sprinkle with additional cinnamon and sugar.

Strawberry Muffins

3 cups flour
2 cups sugar
1 Tablespoon cinnamon
1 teaspoon soda
1 teaspoon salt
2 cups frozen, sweetened strawberries, thawed, undrained
1 cup vegetable oil
3 eggs, lightly beaten
1/4 teaspoon red food coloring, opt.
1-1/2 cups chopped pecans, opt.

Cinnamon-Honey Spread (recipe follows)

Heat oven to 350 degrees. In large bowl, combine flour, sugar, cinnamon, soda and salt. In separate bowl, combine strawberries, oil, eggs and food coloring; stir into dry ingredients until moistened. Fold in pecans. Fill greased muffin cups 3/4 full. Bake at 350 degrees for 15 to 18 minutes or until muffins tests done. Prepare spread and serve with muffins. Makes 3 dozen regular size muffins and 12 to 15 jumbo muffins.

Cinnamon-Honey Spread
1/2 cup margarine, softened
1 cup powdered sugar
1/4 cup honey
1 teaspoon cinnamon

Combine all ingredients and beat until blended.

Rosemary Focaccia

Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Serves: makes 1 loaf

Amount Ingredient
-------- -----------------------------
3 C (420g) Flour (can use various types of flours)
2 tsp Salt
1 T Sugar
1 (.25 oz/7.5g) Fast-Acting Yeast (1 package)
1 1/3 C (316ml) Water, warm (110F)
3 T Extra-virgin olive oil
2 T Rosemary leaves, freshly snipped
2 T Parmesan cheese, freshly grated
dash Black Pepper

In a large bowl, stir together the flour, black pepper, and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5-10 minutes (will bubble and get frothy).

Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl, gradually widening the stirring to take in all of the flour at the sides of the well.

Turn out the bread dough on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.

Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch (1.25 cm) thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch (~3cm) intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.

Turn on the oven to 375F (190C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.

Carrot Cake Muffins

Preparation Time: 15 minutes
Cooking Time: 15-18 minutes
Serves: makes 12 muffins

Amount Ingredient
-------- -----------------------------
2 C (500ml) Flour
1 T Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
1/4 tsp Ground Cardamom
2 tsp Fresh Ginger, grated
1/2 C (125ml) Buttermilk or Yogurt (low or non fat ok)
1/4 C (60ml) Vegetable Oil
1/4 C (60ml) Maple Syrup
1/4 C (60ml) Honey
3 Eggs
2 C (500ml) Grated Carrot

Preheat oven to 400F (205C). In a large bowl combine the dry ingredients. In another bowl combine the grated ginger, buttermilk or yogurt, oil, maple syrup, honey, and eggs. Mix well. Make a well in the dry ingredients and pour in the the ginger mixture. Combine well. Add the grated carrots and mix until combined. Fill greased muffin pans 3/4 full. Bake until lightly browned about 15 to 18 minutes. Enjoy hot with a little honey butter.

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