Muffins, Biscuits & Scones, Quick Breads & Yeast Breads

 
Page 1

Banana-Pecan Muffins

Ingredients:
  • 3/4 C flour
  • 1-1/4 C whole wheat flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 C sugar
  • 1/4 C butter, softened
  • 2 eggs
  • 1-1/2 C mashed, very ripe banana (about 2 large bananas or 3 smaller ones)
  • 1/3 C low-fat sour cream or plain yogurt
  • 1 tsp. vanilla
  • 1/4 C pecans, chopped
  • 1/4 C brown sugar
Instructions:

Preheat the oven to 350. Line a muffin tin with liners.


Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar and butter. Add eggs one at a time, combining completely after each addition. Add the mashed banana, yogurt, and vanilla. Slowly add the flour mixture and beat until just combined (don't over-mix).


Divide the batter evenly (so the cups are about 2/3 full) among muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.


Date Added:December 28, 2012
Classification:Muffins
Source:Our Best Bites
Meals:Breakfast, Brunch, Snack
Courses:Bread, Dessert
Preparation:

Bake

Notes:

2012

 
Page 2

Cappuccino Muffins

Ingredients:
  • ESPRESSO SPREAD:
  • 4 oz. cream cheese, cubed
  • 1 Tbs. sugar
  • 1/2 tsp. instant coffee granules
  • 1/2 tsp. vanilla extract
  • 1/4 C miniature semisweet chocolate chips

  • MUFFINS:
  • 2 C flour
  • 3/4 C sugar
  • 2-1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1 C milk
  • 2 Tbs. instant coffee granules
  • 1/2 C butter, melted and cooled slightly
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 C miniature semisweet chocolate chips
Instructions:

In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.


Date Added:October 12, 2016
Classification:Muffins
Source:Taste of Home
Meals:Breakfast, Brunch
Course:Bread
Preparations:

Bake, Process

Notes:

2016

 
Page 3

Cheddar Muffins

Ingredients:
  • 3 C flour
  • 1-1/2 Tbs. baking powder
  • 1 tsp. salt
  • 6 Tbs. cold butter, cut up
  • 8 oz. 2% sharp cheddar cheese, grated
  • 1-1/2 C non-fat milk
Instructions:

Preheat oven to 425. Spray mini-muffin tins with non-stick cooking spray. Mix flour, baking powder and salt in a bowl, cut in butter. Stir in the cheddar cheese and add enough milk to make a sticky dough. Bring to room temperature.

Spoon dough into the tins. Bake in middle of the oven 10 to 15 minutes, until pale golden brown. Remove the muffins from the tins and cool on a wire rack. Serving is 1 muffin.


Date Added:January 01, 2002
Classification:Muffins
Source:Mine
Meal:Dinner
Course:Bread
Preparation:

Bake

Notes:

2008
1 Point Each; 64 for Entire Recipe

 
Page 4

Cherry Muffins

Ingredients:
  • 1/2 C water, boiling
  • 1 C pitted dried cherries, coarsely chopped
  • 2 C flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2/3 C sugar
  • 1/3 C unsalted butter, melted
  • 2 eggs
  • 1 tsp. finely grated lemon zest
  • 1/2 tsp. almond extract
Instructions:

Preheat oven to 375. Butter standard muffin tins.

In a bowl pour the boiling water over the cherries. Let stand for about 5 minutes.

In another bowl stir and toss together the flour, baking powder, baking soda and salt. Set aside. To the cherries and water, add the sugar, melted butter, eggs, lemon zest and almond extract. Add the combined dry ingredients and stir just until blended.

Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the tins for 5 minutes, then remove.


Date Added:January 01, 2002
Classification:Muffins
Source:Williams Sonoma
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2000, 2007
4 Points Each; 59 for Entire Recipe

 
Page 5

Double-Chocolate Zucchini Muffins

Ingredients:
  • 1-1/2 C coarsely grated zucchini
  • 2 eggs
  • 1/3 C nonfat or low-fat plain yogurt
  • 1/3 C canola oil
  • 1 C sugar
  • 1 tsp. vanilla extract
  • 3/4 C whole-wheat pastry flour
  • 3/4 C flour
  • 1/3 C unsweetened cocoa powder
  • 1/2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C semi-sweet chocolate chips
  • Confectioners' sugar for dusting
Instructions:

Preheat oven to 325 degrees. Line 1 dozen regular-size muffin tins or 36 mini muffin tins with paper liners or generously grease with oil or butter. If you want to bake this in a loaf pan, generously grease a 9x5-inch pan well with oil or butter.

Put the grated zucchini in a colander set over the sink and use your hands to squeeze out some of the liquid. Leave in the sink until ready to use.

In a large bowl, beat the eggs with an electric mixer on high until foamy and light yellow, a minute or so. Add the yogurt, canola oil, sugar, and vanilla and beat again on medium until one even color and consistency, another minute. Set aside. You can also do this with a whisk and a little elbow grease.

In a medium bowl, combine the whole-wheat pastry flour, all-purpose flour, cocoa powder, cinnamon, baking soda, and salt. Stir well with a fork to blend all the ingredients.

Add the dry ingredients to the wet and beat on medium just until evenly mixed together, scraping down the sides as needed.

Add the zucchini and chocolate chips to the batter. Mix until just combined.

For full-size cupcakes, fill each tin with a scant ¼ cup of batter. For mini cupcakes, figure about 1 ½ tablespoons of batter each (although this can vary depending on the size of your muffin tins).

Put into the oven and bake until a toothpick inserted into the center comes out clean, 25 to 28 minutes for full-size cupcakes, closer to 20 minutes for minis, and about an hour for a loaf.

Remove from oven and leave on the counter until completely cool. Finish with a light dusting of confectioners' sugar, your favorite chocolate frosting, or 1/4 cup of melted chocolate chips (in the case of the loaf).


Date Added:December 11, 2018
Classification:Muffins
Source:Mom's Kitchen Handbook
Meals:Breakfast, Brunch
Courses:Main Course, Bread
Preparation:

Bake

Notes:

2018

 
Page 6

Dried Tart Cherry and Almond Muffins

Ingredients:
  • 6 Tbs. orange juice
  • 3/4 C dried tart cherries (about 4 ounces)

  • 1 C plus 2 Tbs. flour
  • 1/2 C sugar
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 7-ounce package almond paste, crumbled
  • 6 Tbs. unsalted butter, melted, hot
  • 3 large eggs
  • 1-1/2 tsp. grated orange peel
Instructions:

Position rack in center of oven and preheat to 375. Spray 12 1/3-cup metal muffin cups with Pam. Bring juice to simmer in small saucepan. Remove from heat. Add cherries; let stand until softened, about 10 minutes.

Mix flour, sugar, baking powder and salt in medium bowl. Using electric mixer, beat almond paste and melted butter in large bowl until well blended (mixture will still have some small pieces of almond paste). Add eggs 1 at a time, beating well after each addition. Mix in cherry mixture and orange peel. Add flour mixture and mix just until blended.

Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean but slightly moist to touch, about 20 minutes. (Can be prepared 2 days ahead. Cool. Wrap muffins in foil and store at room temperature. Rewarm in foil in 350 oven 5 minutes.) Serve warm.







Date Added:January 01, 2002
Classification:Muffins
Source:Bon Appetit
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2004
6 Points Each; 73 for Entire Recipe

 
Page 7

Lemon-Pecan Muffins

Ingredients:
  • 2 C flour
  • 2/3 C sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • zest of 1 lemon
  • 1/2 C chilled, unsalted butter, cut into pieces
  • 3/4 C non-fat sour cream
  • 2 eggs
  • 3 Tbs. non-fat milk
  • 1 tsp. lemon oil or extract
  • 1/2 C pecans, toasted, chopped
Instructions:

Preheat oven to 400. Line 12 standard muffin cups with paper liners. Mix first 6 ingredients in medium bowl to blend. Cut in chilled butter until mixture forms coarse crumbs. Whisk together sour cream, eggs, milk and lemon extract to blend. Add to dry ingredients and mix. (Add 1-2 tablespoons non-fat milk if necessary to thin batter.) Mix in chopped pecans.

Divide batter among prepared cups. Bake until tester inserted into center of muffins comes out clean and tops are golden brown, about 25 minutes. Turn out onto rack and cool.


Date Added:January 01, 2002
Classification:Muffins
Source:Mine
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2003, 2006, 2007
6 Points Each
Try reducing the amount of butter and adding buttermilk.

 
Page 8

Orange-Cranberry Wheat Germ Muffins

Ingredients:
  • 1-1/2 C flour
  • 1/2 C raw wheat germ
  • 1/2 C dried cranberries
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 3/4 C brown sugar
  • 1/4 C canola oil
  • 1 tsp. grated orange rind
  • 1/2 C orange juice
  • 2 eggs
Instructions:

Preheat oven to 375°.

Combine flour and next 7 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture.

Combine brown sugar, oil, rind, juice, and eggs; stir with a whisk. Add egg mixture to flour mixture; stir just until combined. Spoon batter into 18 muffin cups with paper liners. Bake for 17 minutes or until muffins spring back when touched in center.


Date Added:February 08, 2011
Classification:Muffins
Source:Cooking Light
Meals:Breakfast, Brunch
Course:Bread
Preparation:

Bake

Notes:

2011

 
Page 9

Overnight Oatmeal Muffins

Ingredients:
  • 1 C regular oats
  • 2 C low-fat buttermilk
  • 1-2/3 C whole wheat flour
  • 3/4 C packed dark brown sugar
  • 2 Tbs. vegetable oil
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs, slightly beaten
  • 2/3 C dried blueberries
  • Cooking Spray
Instructions:

Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.

Preheat oven to 350.

Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.

Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 35 degrees for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.


Date Added:January 28, 2007
Classification:Muffins
Source:Cooking Light
Meals:Breakfast, Brunch
Course:Bread
Preparation:

Bake

Notes:

2007, 2008
2 Points Each

 
Page 10

Pumpkin Spice Muffins

Ingredients:
  • 1 box spice cake mix
  • 1 15oz. can pumpkin
  • 1 egg, slightly beaten
  • 1 tsp. pumpkin pie spice
  • 3/4 C water
Instructions:

Preheat oven to 350.

Combine all ingredients in a large mixing bowl; mix until well blended. Divide batter equally among 24 muffin tins with paper liners. Bake according to cake mix directions. Serving size is one muffin.


Date Added:April 30, 2007
Classification:Muffins
Source:WW Message Boards
Meals:Breakfast, Brunch
Course:Bread
Preparation:

Bake

Notes:

2007…2012

 
Page 11

Triple Chocolate Muffins

Ingredients:
  • 1-1/2 C flour
  • 2 tsp. baking powder
  • 1/4 C cocoa
  • 1/2 tsp. salt
  • 1/4 C butter, melted
  • 1/2 C sugar
  • 1 egg
  • 3/4 C non-fat milk
  • 1/2 tsp. vanilla
  • 1 C semi-sweet chocolate chips
  • 1/2 C white chocolate chips
Instructions:

Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners.

Whisk together flour, baking powder, salt and cocoa in a large bowl. In a small bowl, combine butter, sugar and egg. Add milk and vanilla and stir to incorporate. Combine wet and dry ingredients and stir to moisten. Fold in the two types of chocolate chips. Do not over mix. Bake for 15 to 18 minutes.


Date Added:May 02, 2010
Classification:Muffins
Source:Mine
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2010
5 Points Each; 69 for Entire Recipe

 
Page 12

Zucchini-Lemon Muffins

Ingredients:
  • 1 C flour
  • 1 C whole wheat flour
  • 1/2 C sugar
  • 1 Tbs. baking powder
  • 2 tsp. grated lemon rind
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg
  • 1 C coarsely shredded zucchini
  • 3/4 C skim milk
  • 3 Tbs. vegetable oil
  • 1 egg
  • Vegetable cooking spray
Instructions:

Combine the first 6 ingredients in a bowl, and make a well in the center of mixture. Combine zucchini, milk, oil and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees for 16-17 minutes or until golden. Remove from pans immediately and let cool on a wire rack.


Date Added:December 03, 2002
Classification:Muffins
Source:Cooking Light
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2002…2011

 
Page 13

Baked Blueberry Pancake

Ingredients:
  • 1 C all-purpose baking mix
  • 1/2 C milk
  • 1 egg
  • 1/2 C blueberries or chocolate chips
  • Powdered sugar and maple syrup (optional)
Instructions:

Preheat oven to 425 degrees.

In a medium bowl, combine baking mix, milk and egg. Whisk just until the large lumps disappear. (The batter should have small lumps.) Pour batter into a 9x9-inch baking pan coated with cooking spray; sprinkle blueberries or chocolate chips over batter.

Bake for 13 to 15 minutes or until the top is light golden brown. Sprinkle with powdered sugar if desired. Slice and serve with maple syrup.


Date Added:September 10, 2013
Classification:Quick Breads
Source:Pampered Chef
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2013

 
Page 14

Banana-Oatmeal Bread

Ingredients:
  • 1 C packed brown sugar
  • 7 Tbs. Vegetable oil
  • 2 eggs
  • 1-1/3 C mashed ripe banana (about 2 large)
  • 1 C regular oats
  • 1/2 C skim milk
  • 1 C whole wheat flour
  • 1 C flour
  • 1 Tbs. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 C mini-chocolate chips (optional)
Instructions:

Preheat oven to 350.

Combine first 3 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Combine flour, whole wheat flour, baking powder, baking soda, salt and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Fold in chocolate chips.

Spoon batter into 4-mini loaf pans coated with cooking spray. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. (Can make 24 muffins, 16 minutes in oven.) Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.


Date Added:April 25, 2005
Classification:Quick Breads
Source:Mine
Meals:Breakfast, Snack
Course:Main Course
Preparation:

Bake

Notes:

2011…2015, 2016
5+ Large scoops per loaf

 
Page 15

Basic Cornbread

Ingredients:
  • 1 C yellow cornmeal
  • 1 C flour
  • 1/4 C sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1 C milk
  • 1/3 C vegetable oil
  • 1 large egg, lightly beaten
Instructions:

Preheat oven to 400. Spray an 8-inch-square baking pan with cooking spray or line 12 muffin cups with paper liners.

Combine corn meal, flour, sugar, baking powder and salt in a medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.

Bake for 20 to 25 minutes (square pan) or 15 minutes for muffins or until wooden pick inserted in center comes out clean. Serve warm.


Date Added:January 01, 2008
Classification:Quick Breads
Source:Albers
Meals:Lunch, Dinner
Course:Bread
Preparations:

Bake, Assemble

Notes:

2008…2015, 2016

 
Page 16

Basic Waffle (Alton Brown)

Ingredients:
  • 1 C flour
  • 1 C whole-wheat flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3 Tbs. sugar
  • 3 eggs, beaten
  • 2oz. unsalted butter, melted
  • 16oz. buttermilk, room temperature
  • Cooking Spray for waffle iron
Instructions:

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree oven until ready to serve.


Date Added:October 15, 2006
Classification:Quick Breads
Source:Foodnetwork.com
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Griddle

Notes:

2006
5 Points Each; 42 for Entire Recipe

 
Page 17

Blueberry-Almond Coffee Cake

Ingredients:
  • 1 C flour
  • 1/2 C sugar
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 C fresh blueberries, divided
  • 2/3 C low-fat buttermilk
  • 2 Tbs. butter or margarine, melted
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 large egg
  • Cooking spray
  • 1/4 C sliced almonds
  • 1 Tbs. brown sugar
  • 1/4 tsp. cinnamon
Instructions:

Lightly spoon flour into a dry measuring cup; level with a knife. Combine first 5 ingredients in a large bowl; add 2/3 cup blueberries, and toss well. Combine buttermilk, butter, extracts, and egg; stir well with a whisk. Add to flour mixture, stirring just until flour mixture is moist.

Spoon batter into an 8-inch square baking pan coated with cooking spray, spreading evenly. Top with 1/3 cup blueberries.

Combine almonds, brown sugar, and cinnamon, and sprinkle over blueberries. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean.


Date Added:September 20, 2002
Classification:Quick Breads
Source:Cooking Light
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2002
3 Points Each; 32 for Entire Recipe
Frozen blueberries also work well in this.

 
Page 18

Buttermilk Drop Biscuits

Ingredients:
  • 3 C flour
  • 2 Tbs. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3/4 C chilled unsalted butter, cut into 1/4-inch pieces
  • 1 C buttermilk
Instructions:

Preheat oven to 425. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.


Date Added:January 01, 2002
Classification:Quick Breads
Source:Bon Appetit
Meals:Breakfast, Brunch
Course:Bread
Preparation:

Bake

Notes:

2000, 2002
4 Points Each; 67 for Entire Recipe

 
Page 19

Buttermilk Whole-Wheat Pancakes

Ingredients:
  • 1/2 C flour
  • 1/2 C whole-wheat flour
  • 1 Tbs. brown sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 beaten egg
  • 1 C buttermilk
  • 2 Tbs. cooking oil
Instructions:

In a medium mixing bowl stir together the flours, brown sugar, baking powder, baking soda and salt. Make a well in the center of the dry mixture; set aside.

In another medium mixing bowl combine the egg, buttermilk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).

For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8-10 standard-size pancakes or 24 dollar-size pancakes.


Date Added:January 01, 2002
Classification:Quick Breads
Source:Mine
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Stovetop

Notes:

2007…2015, 2016

 
Page 20

Buttermilk-Cornmeal Drop Biscuits

Ingredients:
  • 1-1/2 C flour
  • 3/4 C yellow cornmeal
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 C cold unsalted butter, cut into small pieces, plus 1/4 C at room temperature
  • 1 C buttermilk
  • 5 Tbs. honey
Instructions:

Preheat oven to 375 degrees.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. With a pastry cutter or your fingers, cut in 1/2 cup cold butter until mixture resembles coarse crumbs with a few pea-size pieces remaining. In a small bowl, whisk together buttermilk and 3 tablespoons honey. Add to flour mixture and stir with a fork until dough just comes together. (Dough will be slightly sticky; do not overmix.) With two large spoons, drop 10 mounds of dough, 2 inches apart, on two parchment-lined baking sheets.

Bake until biscuits are golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscuits on parchment to wire racks and let cool. Meanwhile, in a small bowl, mix 1/4 cup butter and 2 tablespoons honey until combined. Serve honey butter with biscuits.


Date Added:December 28, 2012
Classification:Quick Breads
Source:Everyday Food
Meals:Breakfast, Dinner, Brunch
Course:Bread
Preparation:

Bake

Notes:

2012

 
Page 21

Cabot Cheddar Soda Bread

Ingredients:
  • 2-1/2 C flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 4 Tbs. cold unsalted butter, cut into pats
  • 8 oz. Cabot sharp or extra-sharp cheddar, grated; about 2 cups, lightly packed
  • 1-1/4 C buttermilk*
  • 1 egg
  • *Don't have buttermilk? Substitute 3/4 cup plain yogurt + 1/2 cup milk
Instructions:

Preheat the oven to 375°F. Lightly grease an 8' square or 9' round pan.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese. Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened.

Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan. Bake the bread for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F.

Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It's tempting, but wait about 20 minutes before cutting the bread, if you can; it's a bit crumbly when hot.


Date Added:February 12, 2013
Classification:Quick Breads
Source:King Arthur Flour
Meals:Breakfast, Dinner
Course:Bread
Preparation:

Bake

Notes:

2013

 
Page 22

Cherry Almond Coffee Cake

Ingredients:
  • 1 C sugar
  • 1/2 C unsalted butter, room temperature
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 2 C flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 C sour cream

  • 1/2 21-ounce can cherry pie filling
  • 1/2 C thinly sliced almonds (about 2 ounces)
Instructions:

Preheat oven to 350. Butter 10-inch-diameter springform pan. Beat sugar and butter in large bowl until light. Add eggs, vanilla extract and almond extract and beat well. Sift flour, baking powder, baking soda and salt into medium bowl. Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.

Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by tablespoonfuls evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filing. Sprinkle with almonds. Bake until tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.) Cut around sides of pan. Remove pan.


Date Added:January 01, 2002
Classification:Quick Breads
Source:Bon Appetit
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2011, 2014

 
Page 23

Cherry Crumble Coffee Cake

Ingredients:
  • Crumble:
  • 1/4 C firmly packed brown sugar
  • 2 Tbs. flour
  • 1/4 tsp. salt
  • 1/8 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 Tbs. unsalted butter
  • 1/4 C finely chopped almonds
  • 1/4 C old-fashioned oats

  • Cake:
  • 1-1/2 C flour
  • 1/2 C sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 C unsalted butter
  • 1 egg, lightly beaten
  • 3/4 C buttermilk
  • 1 tsp. vanilla
  • 1 C fresh or frozen cherries, chopped and pitted
Instructions:

Preheat oven to 350.

To make the crumble: In a small bowl, stir together brown sugar, flour, salt, cinnamon and nutmeg. Add butter; using a pastry blender, mix well. Add almonds and oats; mix together and set aside.

To make the cake: In a large bowl, sift together flour, sugar, salt, baking powder and baking soda. Add butter; using a pastry blender, mix until ingredients resemble coarse crumbs. In a small bowl, lightly beat egg, buttermilk and vanilla. Add to dry ingredients; fold until smooth. Pour batter into buttered, 11x7-inch pan. Scatter cherries over the surface; sprinkle crumble evenly over top of cake.

Bake until cake has risen and turned golden, about 50 minutes. Remove from oven and let cool for 25 minutes. Serve warm.


Date Added:January 01, 2002
Classification:Quick Breads
Source:Williams Sonoma
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

6 Points Each; 52 for Entire Recipe

 
Page 24

Chocolate Bubble Biscuits

Ingredients:
  • 2 C flour
  • 3/4 C sugar, divided
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 C butter, divided
  • 1/2 C mini chocolate chips
  • 2/3 C milk
  • 1 tsp. cinnamon


Instructions:

In large bowl, combine flour, 1/4 C sugar, baking powder and salt. Using pastry blender or 2 knives, cut in 1/3 C butter until mixture resembles coarse crumbs. Stir in chocolate chips. Add milk; stir until dough holds shape. On floured board, knead dough lightly. Roll dough into 16 balls.

Preheat oven to 375. In small saucepan, melt remaining 1/3 C butter. Pour 1/2 of melted butter into 8-inch square baking pan. In cup, combine remaining 1/2 C sugar and cinnamon. Sprinkle 1/3 cinnamon/sugar mixture over butter in baking pan. Place dough balls in single layer in pan. Brush remaining butter over dough and sprinkle with remaining cinnamon/sugar mixture. Bake at 375 for 30 minutes. Cool 10 minutes; remove from pan. Serve warm or at room temperature.


Date Added:January 01, 2002
Classification:Quick Breads
Source:Nestle
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

9 Points Each; 73 for Entire Recipe

 
Page 25

Cinnamon Streusel Coffecake

Ingredients:
  • Streusel Topping:
  • 1-1/4 C sugar
  • 1/4 tsp. salt
  • 1-1/2 C flour
  • 1 Tbs. cinnamon
  • 6 Tbs. butter, melted

  • Filling:
  • 1/3 C brown sugar
  • 1-1/2 Tbs. cinnamon
  • 1 tsp. unsweetened cocoa powder

  • Cake:
  • 3/4 C butter
  • 1 tsp. salt
  • 1-1/2 C sugar
  • 1/3 C brown sugar
  • 2-1/2 tsp. baking powder
  • 2 tsp. vanilla
  • 3 eggs
  • 3/4 C non-fat sour cream or plain yogurt
  • 1-1/4 C non-fat milk
  • 3-3/4 C flour
Instructions:

Preheat the oven to 350°F. Spray a 9x13-inch pan (or two 9-inch-round cake pans) with cooking spray.

Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.

Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Set it aside.

To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps. Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9' round pans, spread 1 1/3 cups batter in each pan. Sprinkle the filling evenly atop the batter. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter. Sprinkle the topping over the batter in the pan.

Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9' x 13' pan, 50 to 55 minutes for the 9' round pans. When pressed gently in the middle, the cake should spring back. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.


Date Added:January 09, 2010
Classification:Quick Breads
Source:King Arthur Flour
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2009
Tips from our bakers: *It's easy to spread half the batter in the pan when you know how much it weighs. If you have a kitchen scale, half the batter weighs about 28 ounces. * Want to prepare this coffeecake the night before, then bake in the morning? It's easy; simply cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you'll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.

 
Page 26

Colonial Brown Bread

Ingredients:
  • 1 C whole wheat flour
  • 3/4 C raisins
  • 3/4 C coarsely chopped walnuts
  • 2/3 C all purpose flour
  • 1/2 C rye flour
  • 1/2 C yellow cornmeal
  • 1/2 C packed golden brown sugar
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 tsp. salt
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 2 C buttermilk
  • 1/2 C dark molasses
Instructions:

Preheat oven to 350. Lightly grease two 8-1/2x4-1/2x2-1/2-inch loaf pans. Stir first 13 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients.

Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool. (Can be made 1 cay ahead. Wrap tightly in plastic; store at room temperature.)


Date Added:January 01, 2002
Classification:Quick Breads
Source:Bon Appetit
Meals:Breakfast, Brunch
Course:Bread
Preparation:

Bake

Notes:

2 Points Each; 67 for Entire Recipe

 
Page 27

Colonial Gingerbread

Ingredients:
  • 1/2 C brown sugar
  • 1/2 C butter
  • 1 egg
  • 1/2 tsp. salt
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 3/4 C buttermilk
  • 1 C molasses
  • 2 C flour
  • 1 tsp. baking soda
Instructions:

Preheat oven to 325 degrees.

Cream together butter and sugar in the bowl of an electric mixer. Add remaining ingredients and mix well. Pour batter into a greased 8-inch or 9-inch baking pan and bake for one hour.


Date Added:May 10, 2012
Classification:Quick Breads
Source:Unknown
Meals:Dinner, Snack
Course:Dessert
Preparation:

Bake

Notes:

2012

 
Page 28

Cranberry Breakfast Cake

Ingredients:
  • 2 C all purpose flour
  • 1 Tbs. baking powder
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1-1/4 C sugar
  • 1/2 C unsalted butter, room temperature
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 C buttermilk
  • 1 C fresh cranberries

  • 1/2 C chopped toasted walnuts
  • 1 tsp. ground cinnamon

  • Powdered sugar
Instructions:

Preheat oven to 325. Butter and flour 12-cup Bundt pan. Sift flour, baking powder, nutmeg and salt into medium bowl. Beat 1 cup sugar and butter in large bowl until well blended. Add eggs one at a time, beating well after each addition. Beat in vanilla. Reserve 1 tablespoon dry ingredients. Mix remaining dry ingredients into butter mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients. Mix dried cranberries with reserved 1 tablespoon dry ingredients in small bowl. Fold dried cranberries into batter.

Transfer batter to prepared pan (batter will come only about halfway up sides of pan). Smooth top. Mix walnuts, cinnamon and remaining 1/4 cup sugar in medium bowl. Sprinkle over batter.

Bake cake until tester inserted near center comes out clean, about 45 minutes. Turn off oven. Open oven door slightly. Let cake stand in oven with door ajar 10 minutes. Turn cake out onto rack; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.) Sift powdered sugar over cake.


Next time, try fresh cranberries instead of dried, and pecans instead of the walnuts. Use 1/4 cup brown sugar and 1/4 cup white sugar for the topping. Put half the topping mix in the center of the cake, the other half on top so you don't end up with dry cinnamon-sugar mixture left loose on top of the cake.


Date Added:January 01, 2002
Classification:Quick Breads
Source:Bon Appetit
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2000
5 Points Each; 79 for Entire Recipe

 
Page 29

Cranberry Walnut Bread

Ingredients:
  • 2 C flour
  • 3/4 C sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1 C cranberries, coarsely chopped
  • 1/2 C chopped, toasted walnuts
  • 1 tsp. grated lemon zest
  • 1 tsp. grated orange zest
  • 2 eggs
  • 1 C milk
  • 1/4 C unsalted butter, melted
Instructions:

In large bowl, mix flour, sugar, baking powder and salt. Stir in cranberries, walnuts, lemon and orange zest. Set aside. In another bowl, whisk eggs, milk and butter. Make a well in center of flour mixture and pour in egg mixture stirring with a fork just until dry mixture is moistened. Pour the mixture into greased and floured 9x5-inch loaf pan. Bake at 350 until top is golden-brown and toothpick inserted into the center comes out clean (60 minutes). Cool 15 minutes. Remove from pan; cool on a rack. Makes 1 loaf.


Date Added:March 04, 2007
Classification:Quick Breads
Source:Mine
Meals:Breakfast, Brunch
Course:Bread
Preparation:

Bake

Notes:

2006…2012

 
Page 30

Holiday Bread

Ingredients:
  • 2-1/3 C flour
  • 1/2 C sugar
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 C cold butter
  • 1 C part-skim ricotta cheese
  • 1 C dried tart cherries or other dried fruit, coarsely chopped
  • 1/3 C pecans, toasted and chopped
  • 1 tsp. vanilla
  • 1/2 tsp. grated fresh lemon peel
  • 2 eggs
  • Confectioners' sugar (optional)
Instructions:

Preheat oven to 325. Grease large cookie sheet. In large bowl, stir together flour, sugar, baking powder, and salt. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Stir in ricotta, dried cherries, pecans, vanilla, lemon peel and eggs until well combined.

Turn dough onto lightly floured surface. With floured hands, gently knead dough two or three times to blend. With floured rolling pin, roll dough into 10x8-inch oval. Fold oval lengthwise, bringing top half over so that bottom of dough extends by about 1 inch.

Place stollen on prepared cookie sheet. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Transfer stollen to wire rack; cool completely. Sprinkle with confectioners' sugar to coat just before serving if you like.


Date Added:May 20, 2008
Classification:Quick Breads
Source:Cooking Light
Meals:Breakfast, Brunch
Course:Bread
Preparation:

Bake

Notes:

2008…2014, 2015
3 small loaves - about 12.5oz. each - 35 to 40 minutes

 
Page 31

Irish Soda Bread (Sweet)

Ingredients:
  • 5 C flour
  • 3/4 C sugar
  • 2 tsp. baking powder
  • 1-1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/4 lb. (1 stick) butter
  • 2-1/2 C raisins, soaked in water for 15 to 20 minutes and drained
  • 2-1/2 C buttermilk
  • 1 egg, slightly beaten
Instructions:

Preheat the oven to 350. Generously butter 2 (9 by 5-inch) bread pans.

Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins.

Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans.

Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.


Date Added:May 19, 2011
Classification:Quick Breads
Source:Foodnetwork.com
Meals:Dinner, Brunch
Course:Bread
Preparation:

Bake

Notes:

2011

 
Page 32

Irish Soda Bread (Traditional)

Ingredients:
  • 4 C bread flour
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 3/4 tsp. baking soda
  • 1 C raisins or dried currants, rinsed in hot water and patted dry
  • 1 Tbs. caraway seeds
  • 2 C buttermilk
Instructions:

Into a large bowl sift together the flour, baking powder, salt and baking soda, and stir in the raisins and caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough and with floured hands shape each half into a round loaf. Transfer the loaves to a lightly greased baking sheet. Cut an X, 1/4-inch deep, across the tops of the loaves with a sharp knife and bake in the middle of a preheated 350 degree oven for 45-55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let cool.


Date Added:January 01, 2002
Classification:Quick Breads
Source:Mom (Massenburg)
Meal:Dinner
Course:Bread
Preparation:

Bake

Notes:

2001, 2002, 2003
2 Points Each; 31 for Entire Recipe

 
Page 33

Monkey Bars

Ingredients:
  • 1/2 C raisins
  • 1-1/2 Tbs. bourbon, dark rum, or apple juice
  • 1/2 C flour
  • 1/2 C whole wheat flour
  • 1 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 3/4 C packed brown sugar
  • 1/4 C butter, softened (OR 2 Tbs. butter + 2 Tbs. 2% plain Greek Yogurt)
  • 1/2 C mashed ripe banana
  • 3 Tbs. 1% milk or low-fat buttermilk
  • 1 tsp. vanilla extract
  • 2 egg whites
  • 1/3 C chopped pecans or walnuts
  • Cooking spray
  • 1 Tbs. powdered sugar (optional)
Instructions:

Preheat oven to 350°F degrees. Spray an 8x8 baking pan or 9-inch pie plate with cooking spray.

In a small microwaveable bowl, combine raisins and bourbon (or rum or apple juice – whatever you’re using). Stir. Nuke 60 seconds. Set aside.

In a mixing bowl, combine flours, cinnamon, baking powder, baking soda, nutmeg, and salt. Stir to combine.

To a separate bowl or stand mixer, mix brown sugar and butter on medium speed until well combined. Add banana, milk, vanilla, and eggs. Mix until combined. Slowly add dry ingredients until all are just incorporated into a wet batter. Stir in raisins and nuts. Pour into baking pan.

Bake 30 minutes. Remove and cool fully on a wire rack. Dust with powdered sugar, if desired.


Date Added:April 27, 2014
Classification:Quick Breads
Source:Cooking Light
Meals:Picnic, Snack
Course:Dessert
Preparation:

Bake

Notes:

2014

 
Page 34

Old-Fashioned Gingerbread

Ingredients:
  • 2-1/2 C flour
  • 2 tsp. baking soda
  • 1-1/2 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground cloves
  • 1/2 C brown sugar
  • 1/4 C canola oil
  • 1 egg
  • 2/3 C molasses
  • 1/2 C unsweetened applesauce
  • 1/2 C low-fat buttermilk
  • Cooking Spray
Instructions:

Preheat oven to 350.

Combine flour and next 5 ingredients (through cloves) in a bowl, stirring well. Combine sugar, oil, and egg in a large bowl; beat with a mixer at medium speed until combined. Stir in molasses and applesauce.

Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake for 35 minutes or until a wooden pick inserted into the center comes out clean.

Cool in pan on a wire rack for 15 minutes. Cut into squares.


Date Added:November 12, 2009
Classification:Quick Breads
Source:Cooking Light
Meals:Dinner, Brunch
Course:Dessert
Preparation:

Bake

Notes:

2009
4 Points per Serving

 
Page 35

Paraguayan Cornbread

Ingredients:
  • 2 Tbs. canola oil
  • 1 C diced onion
  • 1/2 C diced red pepper
  • 1-1/2 C cornmeal
  • 1 C milk
  • 2 Tbs. sugar
  • 1/2 C non-fat cottage cheese
  • 2 eggs
  • 1 tsp. salt
  • 1/4-1/2 tsp. pepper
  • 2 tsp. baking powder
  • 1-1/2 C fresh or frozen corn kernels
  • 1 C (4oz.) pepperjack cheese, grated
Instructions:

Pour the oil in a medium skillet over medium heat. Add the onions and cook until translucent, stirring occasionally. Add the peppers and cook for 1 more minute. Remove from heat and cool to room temperature.

Preheaat the oven to 375 degrees. Grease a 9x9-inch pand that's at least 2 inces deep, or a shallow 2-quart casserole dish.

In a large bowl, combine the cornmeal and milk. Stir in the sugar, cottage cheese, eggs, salt, pepper and baking powder. Stir in the corn kernels and cooled onion mixture. Stir in the cheese and then transfer the batter to the prepared pan.

Bake for 40 to 45 minutes, until the center doesn't wobble when lightly touched with your finger. Remove from the oven, serve warm.


Date Added:September 16, 2009
Classification:Quick Breads
Source:King Arthur Flour
Meal:Dinner
Course:Bread
Preparations:

Bake, Stovetop

Notes:

2009…2014

 
Page 36

Puffed Oven Pancake

Ingredients:
  • 1 Tbs. butter
  • 3 eggs
  • 1/2 C flour
  • 1/2 C milk
  • 1/4 tsp. salt
  • 3 C sliced fresh fruit (strawberries, nectarines, pears or peeled peaches)
  • Powdered sugar or whipped cream (optional)
Instructions:

Place butter in a 10-inch ovenproof skillet. Place in a 400 degree oven for 3 to 5 minutes or until butter melts. In a medium mixing bowl use a wire whisk or rotary beater to beat eggs until combined. Add flour, milk and salt. Beat until mixture is smooth. Immediately pour into the hot skillet. Bake about 25 minutes or until puffed and well browned.

Top with fruit. If desired, sprinkle with powdered sugar or top with whipped cream. Cut into wedges and serve warm


Date Added:January 01, 2002
Classification:Quick Breads
Source:Better Homes and Gardens
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2010

 
Page 37

Pumpkin Bread

Ingredients:
  • 3 C sugar
  • 1 C oil
  • 4 eggs, beaten
  • 1 can (1 lb.) pumpkin
  • 2/3 C water
  • 3-1/2 C flour
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 1/2 tsp. cloves
Instructions:

Preheat oven to 350.

Spray 2 standard loaf pans or 8 mini-loaf pans with non-stick cooking spray and set aside.

In a large mixing bowl stir together last 8 ingredients (flour through cloves). In a smaller bowl lightly beat eggs; whisk in sugar, oil, pumpkin and water until well blended. Add wet ingredients to dry mixture and stir until just combined. Pour into prepared pans and bake for 1 to 1-1/2 hours for standard loaf pans and 45 minutes for mini-loaf pans. Cool to room temperature before serving.


Date Added:January 01, 2002
Classification:Quick Breads
Source:Mom (Massenburg)
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2000, 2001, 2003, 2004, 2005, 2006
4 Points Each; 146 for Entire Recipe

 
Page 38

Pumpkin-Clove Pancakes

Ingredients:
  • 1 C flour
  • 1 C whole wheat flour
  • 6 Tbs. packed, brown sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cloves
  • 1/2 tsp. salt
  • 1-2/3 C buttermilk
  • 3/4 C canned solid pack pumpkin
  • 3 large eggs
  • 2 Tbs. butter, melted

  • Maple syrup
Instructions:

Preheat oven to 250. Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. (Be sure to incorporate the butter before adding the buttermilk to avoid clumping.) Add to dry ingredients and whisk until smooth.

Spray large non-stick skillet with vegetable cooking spray and place over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2-1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up to 20 minutes. Repeat with remaining batter, spraying with additional cooking spray as necessary for each batch.

Serve pancakes with hot maple syrup.


Date Added:January 01, 2002
Classification:Quick Breads
Source:Bon Appetit
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Griddle

Notes:

2001

 
Page 39

Whole Grain Pancake Mix

Ingredients:
  • Mix:
  • 4 C white whole wheat or whole wheat flour
  • 1 C flour
  • 3-1/2 cups old-fashioned oats
  • 3 Tbs. sugar
  • 3 Tbs. baking powder
  • 1 Tbs. salt
  • 1 Tbs. baking soda
  • 1 C canola oil

  • Pancakes:

  • 1 C homemade mix
  • 1 C buttermilk, or a combination of plain yogurt and milk; or 3/4 cup liquid whey
  • 1 egg
Instructions:

To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder.

Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.

Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.


To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (or alternative), and egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking.

Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do). Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4' diameter pancake.

When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.


Yield: a batch using 1 cup of the mix will make about 5 to 8 pancakes, depending on size.


Date Added:May 10, 2012
Classification:Quick Breads
Source:King Arthur Flour
Meals:Breakfast, Brunch
Course:Main Course
Preparations:

Assemble, Stovetop

Notes:

2012

 
Page 40

Almond-Poppy Seed Scones

Ingredients:
  • 2 C flour
  • 1/3 C sugar
  • 1 Tbs. poppy seeds
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 C chilled solid vegetable shortening, cut into pieces
  • 1/4 C chilled unsalted butter, cut into pieces
  • 1/3 C sour cream
  • 1 large egg
  • 2 tsp. almond extract
Instructions:

Preheat oven to 400. Mix first 5 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Whisk sour cream, egg and almond extract in small bowl to blend. Add to flour mixture in processor and pulse just until dough forms ball. Transfer dough to lightly floured work surface.

Press dough into 15x3-inch rectangle. Cut into six 3x2-1/2-inch pieces. Cut each piece diagonally in half to form 12 triangles. Place scones on heavy large baking sheet, spacing 1 inch apart. Bake until puffed and pale golden, about 15 minutes. (Can be made 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in 350 oven for 8 minutes.)


Date Added:June 01, 2002
Classification:Scones
Source:Bon Appetit
Meals:Breakfast, Brunch
Courses:Main Course, Dessert
Preparation:

Bake

Notes:

2000, 2002, 2005
5 Points Each; 66 for Entire Recipe

 
Page 41

Cheese Scones

Ingredients:
  • 2 C flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • Generous dash ground red pepper
  • 1-1/2 C shredded cheddar cheese
  • 3 Tbs. grated Parmesan cheese
  • 1/3 C unsalted butter, chilled
  • 1/3 C milk
  • 2 large eggs
  • 1 egg yolk mixed with 1 tsp. water for glaze (optional)
Instructions:

Preheat oven to 400. Lightly butter a 10-inch-diameter circle in the center of a baking sheet.

In a large bowl, stir together the flour, baking powder, salt, and red pepper. Stir in the cheeses. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the milk and 2 eggs. Add the milk mixture to the flour mixture and stir until combined.

Spread the dough into an 8-inch-diameter circle in the center of the prepared baking sheet. If desired, brush the egg mixture over the top of the dough. With a serrated knife, cut into 8 wedges. Bake for 15 to 17 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container in the refrigerator. Let the scones reach room temperature before serving.


Date Added:January 01, 2002
Classification:Scones
Source:Simply Scones
Meals:Lunch, Dinner
Course:Bread
Preparation:

Bake

Notes:

2000, 2002, 2003, 2004, 2005
6 Points Each (3 Points Each for 16); 50 for Entire Recipe

 
Page 42

Chocolate Chip Orange Scones

Ingredients:
  • 2 C flour
  • 1/3 C sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 C unsalted butter, chilled
  • 2 eggs
  • 1/4 C orange juice
  • 1 tsp. vanilla
  • 1/2 tsp. grated orange peel
  • 3/4 C miniature chocolate chips
  • 1 egg white mixed with 1/2 teaspoon water for glaze (optional)
Instructions:

Preheat oven to 425. Butter a 9-inch-diameter circle in the center of a baking sheet.

In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, orange juice, vanilla and orange peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the chocolate chips until they are evenly distributed.

With lightly floured hands, pat the dough into an 8-inch-diameter circle in the center of the prepared baking sheet. If desired, brush the egg mixture over the top and sides of the dough. With a serrated knife, cut into 8 wedges. Bake for 18 to 20 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean. Remove the baking sheet to a wire rack and cool for 10 minutes. With a spatula, transfer the scones to the wire rack to cool. Recut into wedges if necessary. Serve warm, or cool completely and store in an airtight container. These scones freeze well.


Date Added:January 01, 2002
Classification:Scones
Source:Simply Scones
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2010

 
Page 43

Cran-Orange Scones

Ingredients:
  • 1/2 C chopped fresh or thawed frozen cranberries, drained
  • 1/4 C plus 2 Tbs. granulated sugar
  • 2 C flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 C unsalted butter, chilled
  • 2 large eggs
  • 2 Tbs. orange juice
  • 1 tsp. vanilla
  • 1/2 tsp. grated orange peel
  • 1/2 C chopped pecans
  • 1 egg white mixed with 1/2 tsp. water for glaze (optional)
Instructions:

Preheat oven to 400. Lightly butter a 10-inch-diameter circle in the center of a baking sheet.

In a small bowl, stir together the cranberries and 2 Tbs. of the sugar. Let stand about 5 minutes.

Meanwhile, in a large bowl, stir together the flour, remaining 1/4 cup sugar, baking powder and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, juice, vanilla and orange peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the cranberry mixture and nuts until evenly distributed. With lightly floured hands, pat the dough into a 9-inch-diameter circle in the center of the prepared baking sheet.

Brush the egg white mixture over the top and sides of the dough, if desired. With a serrated knife, cut into 8 wedges. Bake for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container.


Date Added:January 01, 2002
Classification:Scones
Source:Simply Scones
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

8 Points Each (4 Points Each for 16); 63 for Entire Recipe

 
Page 44

English Tea Scones

Ingredients:
  • 2-1/2 C flour
  • 2 Tbs. sugar
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 C butter, cut into pieces
  • 2 beaten eggs
  • 3/4 C whipping cream
  • 1/2 C dried currants or snipped raisins
  • Milk
  • Sugar

Instructions:

In a medium mixing bowl combine flour, the 2 tablespoons sugar, the baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.

In a medium mixing bowl combine eggs, whipping cream and currants or raisins. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Quickly knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut into 16 squares.

Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with additional sugar. Bake in a 400 degree oven for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm.


Date Added:January 01, 2002
Classification:Scones
Source:Better Homes and Gardens
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

2000, 2002, 2005
4 Points Each; 67 for Entire Recipe

 
Page 45

Ham and Cheese Scones

Ingredients:
  • 2 C flour
  • 1 Tbs. baking powder
  • 2 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. ground red pepper
  • 3 Tbs. chilled butter, cut into small pieces
  • 3/4 C (3 oz.) shredded reduced-fat extra-sharp cheddar cheese
  • 3/4 C finely chopped 33%-less-sodium-ham (about 3 oz.), or Canadian bacon
  • 3/4 C low-fat buttermilk
  • 2 large egg whites
  • Cooking Spray
Instructions:

Preheat oven to 400.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, sugar, salt and pepper in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and ham. Combine buttermilk and egg whites, stirring with a whisk. Add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into but not through dough. Bake at 400 for 20 minutes or until lightly browned.


Date Added:October 06, 2002
Classification:Scones
Source:Cooking Light
Meals:Lunch, Dinner, Brunch
Course:Bread
Preparation:

Bake

Notes:

2002, 2008
5 Points Each (2 Point Each for 16)

 
Page 46

Mocha Chip Cookie Scones

Ingredients:
  • 1-3/4 C flour
  • 1/2 C sugar
  • 1 Tbs. unsweetened cocoa powder
  • 2-1/2 tsp. instant espresso powder
  • 1 tsp. cream of tartar
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 C unsalted butter, chilled
  • 1/3 C buttermilk
  • 1 egg
  • 1-1/2 tsp. vanilla
  • 6 oz. finely chopped bittersweet chocolate
Instructions:

Preheat oven to 375. Lightly butter a baking sheet.

In a large bowl, stir together the flour, sugar, cocoa, espresso powder, cream of tartar, baking soda and salt.

Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the buttermilk, egg and vanilla. Add the milk mixture to the flour mixture and stir to combine. The dough will be very sticky. Stir in the chocolate until evenly distributed.

Using a 1/3-cup measuring cup, drop the dough onto the prepared baking sheet, leaving about 4 inches between scones. Bake for 25 to 30 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container.


Date Added:September 01, 2005
Classification:Scones
Source:Simply Scones
Meals:Breakfast, Brunch
Course:Bread
Preparation:

Bake

Notes:

2005
6 Points Each (3 Points Each for 16); 54 for Entire Recipe
Great with chocolate cream cheese.

 
Page 47

Tart Cherry-And-Vanilla Scones

Ingredients:
  • 3/4 C dried tart cherries
  • 1/4 C boiling water
  • 1-3/4 C flour
  • 1/3 C sugar
  • 1/4 C yellow cornmeal
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 Tbs. chilled butter, cut into small pieces
  • 2 Tbs. vegetable shortening
  • 1/3 C plain fat-free yogurt
  • 1/4 C evaporated fat-free milk
  • 1 tsp. vanilla
  • 1/4 tsp. almond extract
  • Cooking Spray
  • 1 large egg white, lightly beaten
  • 2 tsp. sugar
Instructions:

Combine cherries and boiling water in a bowl; cover and let stand 10 minutes or until softened. Drain; set aside.

Preheat oven to 400.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour an next 4 ingredients in a large bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine cherries, yogurt, milk and extracts; add to flour mixture, stirring just until moist (dough will be sticky). Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands.

Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush egg white over dough, and sprinkle with 2 teaspoon sugar. Cut dough into 8 wedges, cutting into but not through dough.

Bake at 400 for 18 minutes or until golden. Serve warm


Date Added:March 27, 2003
Classification:Scones
Source:Cooking Light
Meals:Breakfast, Brunch
Course:Bread
Preparation:

Bake

Notes:

2003
5 Points Each (3 Points Each for 16)
There was not enough liquid to make a dough, so I ended up adding almost an additional 1/4 cup of milk. They tasted great.

 
Page 48

Zesty Lemon Scones

Ingredients:
  • 1-3/4 C flour
  • 1/3 C sugar
  • 2 tsp. baking powder
  • 1/2 tsp. finely shredded lemon peel
  • 1/4 tsp. salt
  • 1/8 tsp. baking soda
  • 1/3 C butter or margarine
  • 3 Tbs. non-fat milk
  • 2 Tbs. lemon juice
  • 1 egg
  • 1 egg yolk

  • 1 egg white
  • 1 Tbs. water
  • 2 tsp. coarse sugar or granulated sugar
  • 3/4 C lemon curd (optional)
Instructions:

In a large mixing bowl combine flour, the 1/3 cup sugar, baking powder, lemon peel, salt and baking soda. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. In a small bowl combine half-and-half, lemon juice, whole egg and egg yolk (mixture may appear curdled); add to dry mixture. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Quickly knead 10 to 12 strokes or until dough is nearly smooth. Pat out to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter. Place 2 inches apart on an ungreased baking sheet. Brush tops with mixture of egg white and water; sprinkle tops with coarse sugar. Bake in a 400 degree oven for 12 to 15 minutes or until golden. Remove from baking sheet; cool slightly. If desired, split scones and spread bottom halves with lemon curd; replace tops. Makes 10 to 12 servings.


Date Added:January 01, 2002
Classification:Scones
Source:Better Homes and Gardens
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Bake

Notes:

3 Points Each; 36 for Entire Recipe

 
Page 49

Anadama Bread (Bread Machine)

Ingredients:
  • Small Loaf:
  • 5/8 C water
  • 2 Tbs. molasses
  • 1/2 Tbs. butter or margarine
  • 1/3 tsp. salt
  • 2 Tbs. yellow cornmeal
  • 1-1/2 C bread flour
  • 1 tsp. yeast

  • Medium Loaf:
  • 1 C plus 1-1/2 Tbs. water
  • 2-1/2 Tbs. molasses
  • 2/3 Tbs. butter or margarine
  • 1/2 tsp. salt
  • 2-1/2 Tbs. yellow cornmeal
  • 2 C bread flour
  • 1 tsp. Yeast
Instructions:

Add ingredients in order suggested by bread machine manufacturer.


Date Added:May 15, 2009
Classification:Yeast Breads
Source:The Bread Machine Cookbook
Meals:Lunch, Dinner, Picnic
Course:Bread
Preparation:

Bread Machine

Notes:

2008

 
Page 50

Asiago-Pepper Bread

Ingredients:
  • 3 C bread flour
  • 1 C warm water
  • 1/2 C nonfat dry milk
  • 1/2 C (2 ounces) grated Asiago cheese
  • 1-1/2 Tbs. minced green onions
  • 1 Tbs. sugar
  • 1 Tbs. butter, melted
  • 2-1/2 tsp. bread machine yeast
  • 1-1/4 tsp. salt
  • 1/2 tsp. coarsely ground black pepper
  • 1 large egg
Instructions:

Follow manufacturer's instructions for placing flour and remaining ingredients into bread pan, and select bake cycle; start bread machine.


Date Added:February 19, 2003
Classification:Yeast Breads
Source:Cooking Light
Meals:Lunch, Dinner
Course:Bread
Preparation:

Bread Machine

Notes:

2003
3 Points Each

 
Page 51

Basic Pizza Crust (Lighter Version)

Ingredients:
  • 11 ounces bread flour (about 2C)
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 2-1/4 tsp. yeast
  • 3/4 C warm water
  • 1 Tbs. olive oil

  • 1 1/2 recipe (2 crusts)
  • 16.5 ounces bread flour (about 3C)
  • 3/4 tsp. salt
  • 3/4 tsp. sugar
  • 3-3/8 tsp. yeast
  • 9 oz warm water
  • 1 1/2 Tbs. olive oil
Instructions:

Add all ingredients to bread machine in order recommended by manufacturer. Select the dough cycle and start bread machine. At the end of the dough cycle, place dough in a glass bowl coated with cooking spray and cover with a towel. Allow to rise for an additional 30-45 minutes. Punch down and roll out as desired.


Date Added:May 26, 2003
Classification:Yeast Breads
Source:Mine
Meal:Dinner
Course:Main Course
Preparation:

Bread Machine

Notes:

2003, 2004, 2006, 2008, 2012, 2014, 2015, 2016, 2017
Single recipe makes a 14'-16' medium thickness crust
1 1/2 recipe makes 2 thin crusts (about 14')
Prebake crusts for about 90 seconds at 475 for best results
4 Points Each; 22 for Entire Recipe

 
Page 52

Christmas Bread (Bread Machine)

Ingredients:
  • Small Loaf:
  • 1/2 C water
  • 2-1/2 Tbs. molasses
  • 1-1/2 Tbs. honey
  • 2/3 Tbs. butter or margarine
  • 2/3 tsp. salt
  • 3 Tbs. oats
  • 1-2/3 C bread flour
  • 1 tsp. yeast

  • Medium Loaf:
  • 3/4 C water
  • 1/4 C molasses
  • 2 Tbs. honey
  • 1 Tbs. butter or margarine
  • 1 tsp. salt
  • 1/3 C oats
  • 2-1/2 C bread flour
  • 1-1/2 tsp. Yeast
Instructions:

Add ingredients in order suggested by bread machine manufacturer.


Date Added:May 15, 2009
Classification:Yeast Breads
Source:The Bread Machine Cookbook
Meals:Lunch, Dinner, Picnic
Course:Bread
Preparation:

Bread Machine

Notes:

2008

 
Page 53

Dill Bread or Rolls (Bread Machine)

Ingredients:
  • 3 tsp. yeast
  • 1/4 C warm water
  • 1 C yogurt or non-fat sour cream
  • 1 Tbs. butter
  • 1 beaten egg
  • 2 Tbs. sugar
  • 2-3/4 C flour
  • 1/4 tsp. baking soda
  • 2 tsp. dill seed
  • 1 to 2 Tbs. instant onion
Instructions:

Soften yeast in water. Put ingredients in bread machine and let bread machine take care of the rest.

For rolls: Set machine for dough (takes 1 hour, 20 minutes) punch down. Let rest. Shape into about 15 balls. Let rise 45 minuets. Bake at 350 for 25-30 minutes.


Date Added:January 01, 2002
Classification:Yeast Breads
Source:Mom Hubbard
Meal:Dinner
Course:Bread
Preparation:

Bread Machine

Notes:

2 Points Each; 34 for Entire Recipe

 
Page 54

Herb Bread (Bread Machine)

Ingredients:
  • 1-1/8 C water
  • 1-1/2 Tbs. nut oil or olive oil
  • 3 C bread flour
  • 1 Tbs. sugar
  • 1 Tbs. gluten
  • 1-1/2 tsp. salt
  • 1 tsp. dried marjoram
  • 1 tsp. dried basil
  • 1 tsp. dried tarragon
  • 2 tsp. SAF yeast or 2-1/2 tsp. bread machine yeast
Instructions:

Place all ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium or dark and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.)

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.


Date Added:October 07, 2013
Classification:Yeast Breads
Source:The Bread Machine Cookbook
Meal:Dinner
Course:Side Dish
Preparation:

Bread Machine

Notes:

2013
I used marjoram, basil and Italian seasoning and it tasted great.

 
Page 55

Pizza Crust (Corn Meal)

Ingredients:
  • 1 C water
  • 1/4 C olive oil
  • 1 tsp. salt
  • 1 Tbs. sugar
  • 2 C bread flour
  • 3/4 C whole wheat flour
  • 3/4 C corn meal
  • 2-1/4 tsp. Yeast
Instructions:

Place ingredients into bread machine in order listed. Using dough cycle run machine. Remove dough and place in greased bowl, allow to rise for 30 minutes, covered.

Roll into crust shape and place on pan, allow to rise for 15 minutes more. Top with your favorite toppings and bake at 500 until golden brown on top, and crisp underneath.


Date Added:January 01, 2002
Classification:Yeast Breads
Source:Doug
Meal:Other
Course:Accompaniment
Preparation:

Bread Machine

Notes:

2001, 2002, 2006, 2008
3 Points Each; 47 for Entire Recipe
Use 16oz. of dough for pizza crust, use the rest for breadsticks.

 
Page 56

Portuguese Sweet Bread

Ingredients:
  • 1 C milk
  • 1 egg
  • 2 Tbs. butter or margarine
  • 1/3 C sugar
  • 3/4 tsp. salt
  • 3 C bread flour
  • 2-1/2 tsp. active dry yeast
Instructions:

Add ingredients in order suggested by bread machine manufacturer. Select 'sweet bread' setting.


Date Added:January 01, 2002
Classification:Yeast Breads
Source:breadrecipe.com
Meal:Other
Course:Bread
Preparation:

Bread Machine

Notes:

2000, 20002, 2003
3 Points Each; 42 for Entire Recipe

 
Page 57

Rosemary Focaccia

Ingredients:
  • 1 1/4oz. pkg. (2-1/2 tsp.) active dry yeast
  • 1/2 tsp. sugar
  • 1 C lukewarm water
  • 3-1/2 C flour
  • 1 tsp. table salt
  • 5 Tbs. olive oil
  • 1/2 tsp. minced garlic
  • 1 Tbs. finely chopped fresh rosemary leaves, or to taste, plus sprigs for garnish
  • 1 tsp. coarse salt, or to taste
Instructions:

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in water for 5 minutes, or until the mixture is foamy. Add the flour, table salt and 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1-1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15-1/2x10-1/2x1-inches, and let rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.

In a small brown stir together the remaining 2 tablespoons oil, the garlic, and the chopped rosemary. Dimple the dough, making 1/4-inch deep indentations with your fingertips, brush it with the oil mixture, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of preheated 400 degree oven for 35 to 45 minutes, or until it is golden brown. Let it cool in the pan on a rack and garnish it with the rosemary sprigs. Serve the focaccia warm or at room temperature.


Date Added:January 01, 2002
Classification:Yeast Breads
Source:Gourmet
Meals:Dinner, Snack
Course:Bread
Preparation:

Bake

Notes:

2000
3 Points Each; 49 for Entire Recipe

 
Page 58

Rosemary Pizza Crust

Ingredients:
  • 1 C warm water
  • 1 Tbs. sugar
  • 1 envelope dry yeast (2-1/2 tsp. bulk yeast)
  • 3 Tbs. olive oil
  • 3 C all purpose flour
  • 1-1/2 tsp. salt
  • 1 Tbs. chopped fresh rosemary
Instructions:

Dough: Combine water and sugar in processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute. Turn dough out onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoons if dough is sticky, about 5 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area until dough doubles, about 1 hour.

Punch down dough. Knead dough in bowl until smooth, about 2 minutes.

Bread maker can also be used for this on dough cycle. Follow general pizza crust instructions for rising after dough cycle completes.


Date Added:January 01, 2002
Classification:Yeast Breads
Source:Bon Appetit
Meal:Other
Course:Accompaniment
Preparations:

Bake, Bread Machine

Notes:

3 Points Each (2 Points Each for 16); 38 for Entire Recipe

 
Page 59

Sally Lunn Bread (Bread Machine)

Ingredients:
  • Small Loaf:
  • 2 Tbs. milk
  • 1/4 C water
  • 3-1/2 Tbs. butter or margarine
  • 1-1/2 eggs
  • 3/4 tsp. salt
  • 2 Tbs. sugar
  • 1-1/2 C bread flour
  • 1/2 tsp. yeast

  • Medium Loaf:
  • 2-1/2 Tbs. milk
  • 1/3 C water
  • 4-1/2 Tbs. butter or margarine
  • 2 eggs
  • 1 tsp. salt
  • 2-1/2 Tbs. sugar
  • 2 C bread flour
  • 3/4 tsp. Yeast
Instructions:

Add ingredients in order suggested by bread machine manufacturer.


Date Added:May 15, 2009
Classification:Yeast Breads
Source:The Bread Machine Cookbook
Meals:Lunch, Dinner, Picnic
Course:Bread
Preparations:

Assemble, Bread Machine

Notes:

2008

 
Page 60

Sesame Bread

Ingredients:
  • ¾ C water
  • ¾ C milk
  • 3 Tbs. butter, cut into pieces
  • 3 C bread flour
  • 1 C whole wheat flour
  • 3 Tbs. light or dark brown sugar
  • 1 Tbs. plus 2 tsp. sesame seeds
  • 1 Tbs. plus 2 tsp. gluten
  • 2 tsp. salt
  • 2-3/4 tsp. bread machine yeast
Instructions:

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)

When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.


Date Added:July 28, 2013
Classification:Yeast Breads
Source:breadrecipe.com
Meals:Lunch, Dinner
Course:Side Dish
Preparations:

Assemble, Bread Machine

Notes:

2013

 
Page 61

Whole Wheat Bread II (Bread Machine)

Ingredients:
  • Small Loaf:
  • 2/3 C plain nonfat yogurt
  • 2-1/2 Tbs. water
  • 1-1/4 Tbs. butter or margarine
  • 1-1/3 Tbs. sugar
  • 1 tsp. salt
  • 1 C bread flour
  • 1/3 C oats
  • 2/3 C whole wheat flour
  • 1 tsp. yeast

  • Medium Loaf:
  • 1 C plain nonfat yogurt
  • 1/4 C water
  • 2 Tbs. butter or margarine
  • 2 Tbs. sugar
  • 1-1/2 tsp. salt
  • 1-1/2 C bread flour
  • 1/2 C oats
  • 1 C whole wheat flour
  • 1-1/2 tsp. yeast
Instructions:

Add ingredients in order suggested by bread machine manufacturer.


Date Added:May 15, 2009
Classification:Yeast Breads
Source:The Bread Machine Cookbook
Meals:Lunch, Dinner, Picnic
Course:Bread
Preparation:

Bread Machine

Notes:

2009