Double Chocolate Muffins

1/2 cup unsalted butter, softened
1 cup sugar
2 teaspoons vanilla
2 teaspoons baking powder
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
2 eggs
1 cup milk (skim, 1%, 2%, whatever you have works)
1/3 cup sour cream
2 cups all-purpose flour
1 1/2 cups chocolate chips (I used mini chips)

1) Preheat oven to 350 degrees F. Line a muffin pan with paper liners to make 12 muffins.

2) Cream together the butter, sugar, sour cream, and vanilla until light and fluffy - about 3 minutes. Add the eggs, one at a time, beating until incorporated between each addition.

3) Stir together the flour, baking powder, cocoa powder, and salt. Add flour mixture to butter mixture alternately with the milk, in 2-3 additions each (so add a third of the flour, half of the milk, another third of the flour, etc.). Stir in chocolate chips.

4) Divide batter between 12 muffin cups and bake 25-27 minutes, until toothpick comes out clean (a little melted chocolate is fine - the toothpick may hit a melty chocolate chip). 

Streusel-Topped Blueberry Muffins

3/4 c. milk
1/4 c. oil
1 egg
2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries (I always use frozen, but canned works too)  
Topping: 1/4 c. flour 1/4 c. brown sugar 1/4 tsp. cinnamon 2 T. butter

Heat oven to 400 degrees. Line muffin tin with papers. In a large bowl, beat milk, oil, and egg until blended. Add flour sugar, baking powder, and salt all at once stir just until four is moistened. Batter will be lumpy. Gently stir in blueberries. Divide batter among muffin cups and top with 1 T. streusel each.
For streusel topping: Mix flour, sugar and cinnamon, then cut in butter until mixture resembles fine crumbs. Bake muffins 20-25 minutes or until golden brown. Immediately remove from pan to wire rack.

Bread Machine Pumpkin Bread

3 T. vegetable oil
3/4 c. canned pumpkin
2 large eggs, room temperature
3/4 c. light brown sugar, firmly packed
1 2/3 c. flour
3/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
3/4 tsp. salt
3/4 tsp. baking powder
1/3 c. walnuts (optional)
1/3 c. dried cranberries (optional)

     Place all ingredients in bread machine pan in order suggested by manufacturer. Select Cake/Quick Bread Program from menu. Coat the inside of the bread pan with nonstick cooking spray (above the dough). Press Start button to mix and bake. While the batter is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Sticky Buns

1 package active dry yeast
3/4 c. warm water
3/4 c. warm milk
1/4 c. sugar
3 T. vegetable oil
2 tsp. salt
3 3/4 - 4 1/4 all-purpose flour

FILLING:
1/4 c. butter or margarine, melted
1/4 c. sugar
3 tsp cinnamon
3/4 c. packed brown sugar
1/2 c. heavy whipping cream
1 c. coarsely chopped pecans

     In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1 1/4 c. flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once togrease the top. Cover and let raise in a warm place until doubled (about 1 hour).
     Punch dough down. Turn onto a lightly floured surface. Roll into a 18 x 12" rectangle. Spread butter to within 1/2" of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style starting with the long side; pinch ends to seal. Cut into 12 slices.
     Combine brown sugar and cream, pour into a greased 9 x 13" pan. Sprinkle with pecans. Place rolls, cut side down, over pecans. Cover and let rise until doubled, about 1 hour.
     Bake at 350 degrees for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.
 

   

Super Delicious Coffeecake

1 1/2 c. brown sugar
2 tsp. cinnamon
1 c. chopped nuts, if desired
1 c. shortening
1 c. sugar
2 eggs
3 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 c. milk
1 tsp. vanilla
1/2 c. butter, melted

     Mix the brown sugar, cinnamon and nuts and set aside for filling.
     Cream the shortening and white sugar. Add eggs and beat well. Place half of batter in greased and floured 9x13" pan. Sprinkle half of the filling on top of batter. Carefully spread remainder or batter over first half and cover with remaining fillng. Pour melted butter over all. Bake at 350-375 degrees for 25-30 minutes or until done. Cool 10 minutes then cut and serve warm.

Banana Chocolate Chip Muffins

1/2 c. margarine or butter, softened
1 c. sugar
2 large eggs
2 ripe bananas, smashed
2 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk (1 T. lemon juice in 1 c. whole milk)
1 tsp. vanilla
1/2 c. mini chocolate chips

     Beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in bananas until smooth. In a separate bowl, mix flour, salt, baking powder, and baking soda. Alternately stir in flour mixture and buttermilk into egg mixture until dry ingredients are moistened. Stir in vanilla, chocolate chips (and 1/2 c. chopped nuts if desired). Spoon into greased muffin pan or paper liners. Bake at 400 degrees for 15-18 minutes.

Cappuccino Mix

1 c. instant coffee creamer (hazelnut is a favorite)
1 c. hot chocolate mix
2/3 c. instant coffe crystals
1/2 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

     Combine all ingredients and mix well. Store in an airtight container. Mix 2 T. of mix with 6 oz. hot water.

Cindy's Rhubarb Coffee Cake

2 c. white sugar
1 c. oleo
1 egg, beaten
1 tsp. vanilla
2 1/2 c. flour
1 tps. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1 c. buttermilk
2 c. rhubarb, diced
1/4 c. brown sugar
1/4 c. white sugar
1/2 tsp. cinnamon

     In a bowl, mix together 2 c. sugar, oleo, egg and vanilla. Next, mix together flour, baking soda, salt, 1 tsp. cinnamon and cloves. Add 1 c. butter milk. Mix together and stir until blended. Add diced rhubarb and stir. Put in a greased and floured 9x13" pan. Now, mix 1/4 c. white sugar, 1/2 tsp. cinnamon and brown sugar. Sprinkle over batter and bake at 375 degrees for 40-45 minutes.

Swedish Pancakes

3 eggs
1 1/4 c. milk
3/4 c. flour
1 T. sugar
1/2 tsp. salt
1/4 c. oil

     Beat eggs til thick and lemon-colored. Stir in milk. Sift dry ingredients; add to egg mixture along with oil, mixing until smooth. Use 1/3 c. to pour onto griddle. Spread batter evenly to make a thin pancake. Turn when underside is brown.
     Top with butter, powdered sugar, and fruit.

Bethany's Orange-Pecan Scones

2 c. self-rising flour
1/2 c. sugar
2 tsp. orange zest
1/3 c. butter or margarine
1/2 c. buttermilk
1/4 c. fresh orange juice
1/2 c. chopped pecans
1 tsp. vanilla
Sugar

     Combine first three ingredients. Cut butter into flour with a pastry blender until crumbly; add buttermilk and next three ingredients, stirring just until dry ingredients are moist.
     Turn dough onto a lightly floured surface; knead three or four times. Divide dough in half, pat each portion into a seven-inch circle, and place on a lightly greased baking sheet.
     Cut each circle into eight wedges; sprinkle evenly with sugar. Bake at 425 degrees for 12-14 minutes or until golden brown.

Monkey Bread

1/2 c. melted shortening
1/2 c. sugar
1/2 c. boiling water
3/4 tsp. salt
1 pkg (2 1/4 tsp.) yeast
1/3 c. lukewarm water
1 egg, room temperature
3 c. flour
1/2 c. butter, melted
1/2 c. sugar
1 T. cinnamon

     Combine shortening, sugar, boiling water, and salt. Let cool. Dissolve yeast in lukewarm water. Add beaten egg to yeast mixture. Mix with shortening mixture. Gradually add flour mixing thoroughly. Cover and let rise 1 hour. Punch down dough, knead, roll out and cut into pieces. Dip in melted butter, then in cinnamon-sugar mixture. Throw in bundt or tube pan and let rise 1 hour. Bake at 350 degrees for 30-35 minutes. Let cool 5 minutes then turn out on plate.

Easter Cinnamon Rolls

4 1/2 tsp. active dry yeast
1/2 c. warm water (110-115 degrees)
8 c. all-purpose flour
1 package (3.4 oz.) instant vanilla pudding mix
2 c. warm milk (110-115 degrees)
2 eggs, slightly beaten
1/2 c. sugar
1/2 c. vegetable oil
2 tsp. salt
1/4 c. butter, melted

Filling:
1 c. packed brown sugar
2 tsp. ground cinnamon
1 c. chopped pecans

Glaze:
1/3 c. sifted powdered sugar
2 T. butter, softened
2 T. honey

     In a mixing bowl, dissolve yeast in water. Add next seven ingredients; mix well, do not knead. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured board; divide in half. Roll each half into a 12 x 8" rectangle; brush with melted butter.
     Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll in 12 rolls; place cut side down into two greased 13 x 9" baking pans. Cover and let rise until nearly doubled, 45 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool.

Makes 2 dozen.

Pumpkin Bread

3 1/2 c. flour
1 1/2 tsp. cinnamon
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
4 eggs
2 c. pumpkin
2/3 c. water
1/2 c. each, coarsely chopped black walnuts and raisins

     Put all dry ingredients in a bowl. Make a well and add remaining ingredients; mix well. Pour into greased loaf pans. Bake at 350 degrees for 1 hour or until tested done. Loosen and remove from pan. Makes 3-4 loaves.

Blueberry White-Morsels Biscotti

1 package blueberry muffin mix
1 can of blueberries (or equal amount of frozen blueberries)
3/4 c. all-purpose flour
1/2 c. butter, melted and cooled slightly
2 eggs, lightly beaten
2 c. white morsels, divided

     In a large bowl, combine muffin mix, flour, butter and eggs just until combined. Fold in 1 1/2 c. morsels and drained blueberries with floured hands. Shape half of the dough into a 12" log (dough may be sticky). Place on greased baking sheet; flatten slightly until about 2" wide. Repeat with remaining dough.
     Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean. Cool on baking sheets on wire rack for one hour.
     Cut each log diagonally into 3/4 inch slices with serrated knife. Place slices, cut side down, on ungreased baking sheets.
     Bake at 350 degrees for 10 minutes. Turn slices over and bake for 6-8 more minutes. Transfer to wire racks and let cool.
     Melt remaining morsels and drizzle over biscotti. Let stand until set and serve.