a little of each

A family's cookbook

Pumpkin Cranberry Muffins March 29, 2013

Filed under: Breads — alittlemoreofeach @ 11:47 am
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I altered a lemon-blueberry muffin recipe from Cooking Light magazine to this autumny pumpkin one. Makes one dozen.

 

Ingredients

2 cups all-purpose flour

½ cup sugar

2 ½ tsp baking powder

½ tsp salt

1 small can of pumpkin

2 large eggs

1 tsp pumpkin pie spice

¾ cup dried cranberries

 

Directions

Combine flour, sugar baking powder and salt in a large bowl and make a well in center of mixture. Stir together pumpkin, eggs and spice. Then add to dry ingredients, stirring until just moistened. Toss cranberries in a little extra flour until lightly coated; fold into batter. Spoon into lightly greased muffin pans, filling 2/3 full. Bake at 375 for 20 to 25 minutes or until dark gold. Remove muffins from pans immediately and cool on wire racks.

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Pumpkin Cranberry Bread

Filed under: Breads — alittlemoreofeach @ 10:59 am
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Jenn made this for Adam, and he said, “Make that again!”  He was kind enough to make it for us while he was home for Christmas 2004. The top should form a sweet crust, and the frozen berries help make it deliciously moist. Dried cranberries can be substituted if frozen cranberries are too elusive.

 

Ingredients

2¼ cups all-purpose flour

1 Tbl pumpkin pie spice

2 tsp baking powder

½ tsp salt

2 large eggs

2 cups granulated sugar

1¾ cups pumpkin puree (Libby’s)

½ cup vegetable oil

1 cup fresh frozen cranberries

 

Directions

Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans. Combine flour, pumpkin pie spice, baking powder and salt in a large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixing bowl and beat just until blended. Add pumpkin mixture to flour mixture. Stir until just moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 55-60 minutes or until toothpick inserted into the middle comes out clean. Cool in pans on a wire rack for 5-10 minutes. Remove from pans and cool completely on wire rack. Note: It usually takes us 70 minutes to bake.

 

Buttermilk Corn Bread

Filed under: Breads — alittlemoreofeach @ 10:57 am
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This partners perfectly with Mama’s Yummy Chile.

 

Ingredients

1 cup unbleached all-purpose flour

1 cup yellow cornmeal

¼ cup sugar

1 tsp baking powder

½ tsp salt

2 eggs

1 cup buttermilk

4 tsp unsalted butter, melted

 

Directions

Combine first five ingredients in a large bowl. In another bowl, mix eggs, buttermilk and butter. Add to dry ingredients and stir until all ingredients are just blended. Take care not to overmix. Pour batter into a greased 9-inch springform pan or deep pie plate. Bake in a preheated 400-degree oven for about 25 minutes, until golden around the edges and a cake tester comes out clean. Let stand 15 minutes before cutting in wedges to serve.

 

Variations:

1 cup finely chopped pecans

1 cup blueberries

1 cup grated cheddar cheese

1 cup fresh or frozen (thawed) corn kernels

½ cup canned pumpkin puree and ½ cup toasted pine nuts

½ cup diced green chiles, ½ tsp. ground cumin and ½ cup grated jack cheese

 

Green Chile Corn Muffins

Filed under: Breads — alittlemoreofeach @ 10:56 am
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These muffins accompanied the Grilled Pork Tenderloin at Nana Betty’s birthday celebration in October 2005. Serve them with honey butter for some extra sweetness.

From “Paula Deen & Friends Cookbook,” makes 48 miniature muffins.

 

Ingredients

1 ¼ cups stone-ground cornmeal

½ tsp salt

2 tsp baking powder

1 cup sharp cheddar cheese, shredded

8 oz cream-style corn

1 cup sour cream

4 oz green chiles, chopped

½ cup canola oil

2 eggs, lightly beaten

 

Directions

Preheat oven to 400 degrees. Spray miniature muffin tins with vegetable oil cooking spray. In a small mixing bowl, combine the cornmeal, salt, and baking powder. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not overmix. The batter will be very stiff. Place about ½ Tbl of batter into each muffin cup. Bake for 18 to 20 minutes.

 

Blueberry Muffins

Filed under: Breads — alittlemoreofeach @ 10:52 am
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Ingredients

1 egg

½ cup milk

¼ cup vegetable oil

1 ½ cups flour

½ cup sugar

2 tsp baking powder

½ tsp salt

1 cup fresh or frozen blueberries

 

Directions

Beat egg with fork. Continue beating and stir in milk and oil. In a separate bowl, blend the dry ingredients; stir the wet and dry mixtures together until flour is moistened. Batter will be lumpy. Carefully fold in the berries. Bake in greased muffin cups at 400 degrees for 20 to 25 minutes. Makes one dozen.

 

Beer Bread

Filed under: Breads — alittlemoreofeach @ 10:50 am
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Ingredients 

3 ½ cups self-rising flour

½ cup sugar

1 egg

1 can beer

 

Directions

Mix all ingredients together and bake in a loaf pan at 350 degrees for one hour.

 

Variation: Add 2 ½ cups of shredded cheddar cheese.

 

Oatmeal Twist Bread

Filed under: Breads — alittlemoreofeach @ 10:48 am
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The following recipe comes from a Mary Margaret McBride cookbook series of 12 volumes published in the late 1950s. It was sold in the supermarket, one volume each week. It is a favorite in Doris’s family, and if you like yeast breads, you’ll love this. It also makes great toast. Makes 3 loaves.

 

Ingredients and Directions 

Pour ½ cup lukewarm water over 2 packages quick granular yeast to soften.

 

Pour 3 cups scalded milk (low fat or non-fat works just as well) over:

1 ½ cups regular uncooked oats

½ cup sugar

1 Tbl salt

1 ½ cups dried currants (not raisins)

Cool to lukewarm.

 

Beat in 3 to 3 ½ cups sifted enriched flour (Doris likes King Arthur’s flour). Beat in softened yeast and beaten eggs. Add enough flour to make a stiff dough. (Of course, this is even easier if you have a bread hook for your stand mixer.)  Turn out on a lightly floured board and knead until smooth and elastic, adding flour as needed until no longer sticky. Round the dough into a ball, place in greased bowl, cover and let rise until double in bulk, about 2 hrs. Punch down, turn over, cover and let rise again until double in bulk, about one hour. (Doris finds if she puts the bowl in the oven and fills a 9 x 13 baking dish with boiling water on the rack below it, the bread rises quickly.)  Punch down, divide dough into 3 parts; round each part into a ball, cover and let rest 10 minutes.

 

Flatten each dough ball into a long rectangle with rolling pin to break bubbles. Combine ½ cup sugar with 3 Tbl cinnamon and sprinkle this mixture evenly over each dough. Roll up each dough crosswise to form the loaf. Seal edges. Place seam side down in greased bread pans. Brush lightly with melted fat, cover and let rise until double in bulk, about 1 ½ hours.

 

Bake in a moderate oven (375 degrees) 40 to 50 minutes until bread is brown and begins to leave sides of pan.