Category Archives: Breads, Biscuits, Muffins

Baked Pumpkin Donuts

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bakedpumpkindonuts

Baked Pumpkin Donuts

To make these donuts you will need a donut pan.  They are so moist and delicious!

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 cup sugar, divided
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Preheat oven to 400 degrees.  Coat a donut pan with nonstick spray.

In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.

In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup granulated sugar, brown sugar and vegetable oil on medium-high until well combined, about 1-2 minutes.  Beat in eggs, one at a time, until well combined.  Beat in pumpkin and vanilla until just combined.  Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.

Using a piping bag fitted with a round piping tip or a large Ziplock bag with the corner cut off, pipe the batter evenly into the donut pan.  Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.

In a medium bowl, combine remaining 1/2 cup granulated sugar and cinnamon.

When the donuts are done, cool for 10 minutes and brush the tops with butter, gently tossing in the cinnamon sugar mixture.

Serve warm or at room temperature.

Makes 12 donuts.

“Encouraging words bring hope to the human spirit.”

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Pear Bread

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pearbread

Pear Bread

This recipe makes up two of the most beautiful, delicious quick breads.  These were are treats at the senior center last Tuesday.  More pears from my friends tree.

  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 cups finely chopped peeled ripe pears
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts

In a bowl, combine eggs, sugar, oil and vanilla; mix well.  Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened.  Toss pears with lemon juice.  Stir pear and walnuts into batter (batter will be thick).

Spoon into two greased 9 x 5-inch loaf pans.  Bake at 350 degrees for 55-60 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

“To find God, we must be willing to seek Him.”

Farm-Style Cinnamon Rolls

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farmstylecinnamonrolls

Farm-Style Cinnamon Rolls

These cinnamon rolls are very easy to make.  I particularly like them because they are not as sweet as most cinnamon rolls.

  • 16-oz. pkg. frozen bread dough
  • 1/4 cup butter, melted and divided
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon cinnamon

Place dough in a well-oiled bowl, and let bread thaw and rise to almost double its size.

(To quickly thaw your dough, I put the frozen dough in the oiled bowl, covered it with plastic wrap tightly.  Turn oven on to 200 degrees and when it has reached that temperature, turn oven off and put your bowl in the oven.  When it has doubled in size, take out of oven and proceed with the rest of directions.)

Roll out dough on a floured surface to a 14″ x 10″ rectangle.  Brush with 2 tablespoons butter;  mix sugars together with cinnamon and sprinkle on dough.

Starting on one long side, roll up jelly roll style.  Pinch seam together.  Cut rolled dough into 12 slices for a 9 x 13-inch baking dish or into 9 slices for a 9 x 9-inch baking dish.  Coat dish with one tablespoon butter.  Arrange rolls in baking pan;  brush with remaining butter.  Cover and let rise in a warm place for 45 minutes to one hour.

Uncover and bake at 375 degrees for 20 to 25 minutes, until lightly golden.

“In Jesus, true and lasting transformation is possible.”

Awesome Sweet Cornbread

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Awesome Sweet Cornbread

This is my new favorite cornbread.  It is soooo amazingly delicious.  Very moist and slightly sweet.  My husband and I couldn’t quit eating it!!

  • 1 1/2 cups all-purpose flour
  • 2/3 cups sugar
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups whole milk
  • 2 large eggs, lightly beaten
  • 1/3 cup canola oil
  • 3 tablespoons butter, melted

Preheat oven to 350 degrees.  Grease an 8-inch square baking pan.

Combine flour, sugar, corn meal, baking powder and salt in medium bowl.  Combine milk, eggs, oil and butter in small bowl and mix well.  Add to flour mixture and stir just until blended.

Pour into baking pan.  Bake for 35 to 40 minutes or until wooden pick comes out clean.

Serves 9 to 12.

*For corn muffins, spoon batter into muffin cups 2/3 full.  Bake for 18 to 20 minutes or until wooden pick comes out clean.  Cool for 5 minutes before removing from pans.

“God’s gift of the Holy Spirit in our lives is available to each of us today.”

Raisin Bran Muffins with Maple Syrup

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Raisin Bran Muffins with Maple Syrup

These muffins are delicious!  I used black walnuts in these because I love black walnuts for one, and because that is all I had in the house when I baked them.  But you can use any nut you like or leave them out all together.

If you don’t want to make all of the muffins at one time, you can refrigerate the batter and bake whenever you want them.

  • 3/4 cup maple syrup
  • 2 eggs
  • 2 1/2 cups raisin bran flakes, crushed
  • 1 cup buttermilk or sour milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup chopped nuts

Heat oven to 400 degrees.

Combine maple syrup and eggs, then crushed raisin bran flakes.  Let the mixture stand for 5 minutes.

Using a wooden spoon, beat in the buttermilk or sour milk.  (I didn’t have buttermilk so I made sour milk by adding 1 tablespoon white vinegar or lemon juice to one cup whole milk and let it sit for about 10 minutes.) Stir in flour and baking soda and fold in chopped nuts.

Pour batter into greased muffin pans.  Bake for about 20 minutes.

Makes 12 muffins.

“Yielding to the Holy Spirit leads to right living.”

 

Pumpkin Chocolate Chip Bread

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Pumpkin Chocolate Chip Bread

I took this to the senior center last week and everyone just loved it.

  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 2 cups sugar
  • 2 cups canned pumpkin
  • 1 1/2 cups canola oil
  • 1 1/2 cups semisweet chocolate chips

In a large bowl, combine flour, cinnamon, salt and baking soda.  In another bowl, beat eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened.  Fold in chocolate chips.

Pour into two greased 8 x 4-inch loaf pans.  Bake at 350 degrees for 60 – 70 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

(I sprayed the bottom of my pans and then put a piece of parchment paper in the bottom, and then I sprayed them again.  The bread came right out of the pan without any problems.)

Yield:  2 loaves

“The God of the cosmos cares for us intimately.”

 

Cranberry Eggnog Scones

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Cranberry Eggnog Scones

I had some extra eggnog leftover this year and decided to make these scones.  Very easy to make and will be done in less than a half hour.

  • 2 cups all-purpose flour (10 oz.)
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 5 tablespoons cold butter, cut into 1/4 inch cubes
  • 1/2 cup dried cranberries
  • 1 cup heavy eggnog

Preheat oven to 425 degrees.

Combine flour, baking powder, sugar and salt in mixing bowl.  Whisk to combine.  Cut in butter with pastry blender until it looks like course corn meal with a few slightly larger lumps.  Stir in dried fruit and mix in.  Add heavy eggnog and stir with spatula or fork till dough begins to form.

Pour out onto counter top and knead by hand till it comes together (it will be slightly sticky), only about 5 to 10 seconds.  Pat into a round about 1 inch tall, cut in 8 wedges.

Place onto ungreased  or Silpat lined baking sheet.  May brush with cream and sprinkle with sugar, if desired.  (I did both.)  Bake 12 to 15 minutes till light brown.  Cool on rack 10 minutes before serving.  May serve warm or at room temperature.  These freeze well.

You may also make these in the food processor.  Be careful not to over process.

Makes 8 scones.

“God wants to hear your heart.”