Category: Muffins / Quick Bread

Yield

4 servings

Ingredients

• 2 cups flour
• 3 tsp baking powder
• ½ tsp salt
• 1 tbsp sugar
• 3 eggs separated
• 1 2/3 cups milk
• ¼ cup oil

Directions

1. Beat egg whites.
2. Combine egg yolks, milk, oil. Add dry ingredients. Fold in beaten eggs.
3. Makes 4 – 4 section waffles.

This recipe is from Marvel Ricard – simply wonderful

Ingredients

1 dozen?

• 2 cups cold milk
• 1 pkg Vanilla pudding mix
• 2 pkg yeast
• 1/2 cup warm water
• 1/2 cup melted margarine
• 2 eggs beaten
• 3 tbsp white sugar
• 2 tsp salt
• 6 cup flour
• Icing
• 1 cup brown sugar
• 12 cup cream
• 1/2 cup butter
• 2 cups icing sugar

Directions

1. beat cold milk and vanilla pudding.
2. add other ingredients
3. Icing boil br sug, cream and butter. Add 2 cup icing sugar Bet until thick.

Directions

1. Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
2. In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined. Fold in carrots.
3. Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375 degrees F oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
4. Preheat oven to 375 degrees F. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

Yield

1 regular loaf, or 2 mini loaves

Ingredients

• 1 stick of salted butter, softened to room temp.
• 1/2 cup sugar
• 1 egg
• 2 large ripened bananas mashed ( or 2.5 small bananas)
• 1 tsp. vanilla
• 1 cup flour
• 1 tsp. baking soda
• 2 Tbl. cocoa powder
• 1/2 cup of sour cream
• 1 cup of mini chocolate chips (regular chocolate chips work too)
• *optional 1/2 cup of chopped walnuts

Directions

1. Preheat over to 350 degrees. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer). Add chocolate chips and nuts (if applicable).

By Adell Shneer and The Canadian Living Test Kitchen. This bakes into tender, buttery buns in a variety of shapes. Do some of each to make a fabulous breadbasket for your holiday table.

Yield

20 rolls

Ingredients

• 2 tbsp (25 mL) granulated sugar
• 1-1/4 cups (300 mL) milk
• 1/4 cup (50 mL) butter
• 1 tsp (5 mL) salt
• 1/4 cup (50 mL) warm water
• 1 pkg (2-1/4 tsp/11 mL) active dry yeast
• 1 egg
• 4-1/2 cups (1.125 L) all-purpose flour, (approx)

Directions

1. Remove 1 tsp (5 mL) of the sugar; set aside.
2. In saucepan, heat together milk, butter, salt and remaining sugar until butter is melted; let cool to lukewarm.
3. In large bowl, dissolve reserved sugar with warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Whisk in milk mixture and egg.
4. Stir in 4 cups (1 L) of the flour, 1 cup (250 mL) at a time, to make soft shaggy dough. Turn out onto lightly floured surface; knead, adding as much of the remaining flour as necessary to prevent sticking, until smooth, elastic and quite soft, about 10 minutes.
5. Place dough in large greased bowl, turning to grease all over. Cover with plastic wrap or tea towel; let rise in warm place until dough is doubled in bulk, about 1-1/2 hours.
6. Additional Information
7. Variation – Whole Wheat Soft Dinner Roll Dough: Replace 1-1/2 cups (375 mL) of the all-purpose flour with whole wheat flour.