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.
Bake
2012 2016, 2017
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.
Bake, Process
2016
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.
Bake
2008, 2009, 2011, 2012, 2017, 2019, 2020
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.
Bake
2000, 2007, 2020
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).
Bake
2018, 2019, 2020, 2021
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.
Bake
2004, 2020
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.
Bake
2011
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 for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Bake
2007, 2008, 2009, 2014
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.
Bake
2010
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.
Bake
2002…2011
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.
Bake
2013, 2014, 2016, 2017, 2020
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.
Bake
2011…2022 (Every Year)
5+ Large scoops per loaf
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.
Bake, Assemble
2008…2023 (Every Year)
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.
Griddle
2006, 2018, 2020, 2021, 2022
Belgian Waffle Maker - 3/4 cup for 3 minutes
Adjust oven rack to middle position and heat oven to 375 degrees. Grease bottom and sides of light-colored 9-inch round cake pan, then dust pan with 1-1/2 tablespoons cornmeal.
Whisk flour, 3/4 cup sugar, baking powder, salt and remaining 1 cup cornmeal together in large bowl. Whisk milk, melted butter and eggs together in second bowl (butter may form clumps; this is OK). Stir milk mixture into flour mixture until just combined. Stir in blueberries until just incorporated. Transfer batter to prepared pan and smooth top with rubber spatula. Sprinkle remaining 1 tablespoon sugar over top.
Bake until golden brown and paring knife inserted in center comes out clean, 40 to 45 minutes. Let cornbread cool in pan on wire rack for 20 minutes. Run paring knife between cornbread and side of pan. Remove cornbread from pan and let cool on rack for 20 minutes. Serve warm.
Bake
2021
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.
Bake
2002
Frozen blueberries also work well in this.
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.
Bake
2000, 2002, 2015, 2016, 2017
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.
Stovetop
2007…2023 (Every Year)
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.
Bake
2012, 2020, 2021, 2023
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.
Bake
2013, 2019
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.
Bake
2011, 2014, 2019
Quick&Easy - Travels Well
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.
Bake
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.
Bake
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.
Bake
2009…2021
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.
Preheat oven to 350. Spray a 9x5 loaf pan with non-stick spray.
Make the Swirl: In a small bowl, combine cinnamon, brown sugar and granulated sugar; set aside.
Make the Quick Bread: In a large bowl, combine the flour, sugar, baking soda, and salt; set aside.
In a medium bowl, combine the buttermilk, eggs, butter extract (optional) and oil, then add in the dry ingredients just until moistened. Do not overmix.
Pour in half of the batter into the prepared loaf pan. Sprinkle with 2/3rds of the cinnamon sugar mix and then top with remaining batter.
Sprinkle top of bread loaf with remaining cinnamon sugar and cut through batter with a knife to swirl the cinnamon around.
Bake at 350 for 50-60 minutes until done in middle using a tester or feel the top with your finger tip to make sure it's firm and baked through. Let cool 10 minutes before glazing and slicing.
To make glaze, add ingredients together and whisk to get the consistency you want. Add extra powdered sugar or milk accordingly and drizzle on top of your loaf.
Bake
2019
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.)
Bake
2012
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.
Bake
2012
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.
Bake
2000
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.
Bake
2006…2012
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.
Bake
2008…2018
3 small loaves - about 12.5oz. Each - 35 to 40 minutes
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.
Bake
2011, 2014, 2016
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.
Bake
2001, 2002, 2003
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.
Bake
2014, 2015, 2016, 2017, 2020, 2021
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.
Bake
2009
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.
Bake
2000…2023 (Every Year)
4 Muffin Scoops per mini-loaf
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.
Griddle
2001, 2021, 2022
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.
Assemble, Stovetop
2012, 2017
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.)
Bake
2000, 2002, 2005, 2013, 2019
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.
Bake
2000…2005, 2009, 2020, 2023
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.
Bake
2010
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.
Bake
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.
Bake
2000, 2002, 2005, 2011, 2013, 2014, 2015, 2017
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.
Bake
2002, 2008, 2010, 2013
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.
Bake
2005, 2009
Great with chocolate cream cheese.
Use a medium scoop; this makes about 22 (11 per tray)
Preheat oven to 400. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). Set aside.
Make the scones: Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Cut the butter into small pieces and add to the flour mixture. Combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
Whisk 1/3 C heavy cream, the egg, pumpkin, brown sugar, and vanilla together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges.
Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream.
Bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
Make the glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
Bake
2019, 2020, 2021
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.
Bake
Add ingredients in order suggested by bread machine manufacturer.
Bread Machine
2008
Follow manufacturer's instructions for placing flour and remaining ingredients into bread pan, and select bake cycle; start bread machine.
Bread Machine
2003
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.
Bread Machine
2003, 2004, 2006, 2008, 2012, 2014…2019, 2023
Single recipe makes a 14'-16' medium thickness crust
1 half-recipe makes 2 thin crusts (about 14')
Prebake crusts for about 90 seconds at 475 for best results
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.
Bread Machine
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.
Bread Machine
2013, 2014, 2021
I used marjoram, basil and Italian seasoning and it tasted great.
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.
Bread Machine
2001, 2002, 2006, 2008, 2009, 2012
Use 16oz. Of dough for pizza crust, use the rest for breadsticks.
Add ingredients in order suggested by bread machine manufacturer. Select 'sweet bread' setting.
Bread Machine
2000, 20002, 2003
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.
Bake
2000, 2016
Add ingredients in order suggested by bread machine manufacturer.
Assemble, Bread Machine
2008
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.
Assemble, Bread Machine
2013
Add ingredients in order suggested by bread machine manufacturer.
Bread Machine
2009