Category Archives: Breads, Biscuits, Muffins

Pumpkin Chocolate Chip Bread



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



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.”

Best Biscuits Ever



Best Biscuits Ever

These biscuits are so easy, and so delicious!  You can serve them in 20 minutes hot out of the oven.

  • 2 cups sifted flour (10 oz.)
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon honey
  • 1/2 cup cold (or frozen) butter, cut into 1/2 inch cubes
  • 2/3 cup milk

Preheat oven to 450 degrees.

Place dry ingredients in food processor and pulse to mix.  Add butter and pulse till the butter looks like peas.

Dump into a mixing bowl (electric mixer is fine, if you don’t want to use your hands).  Add milk and honey and mix until it comes together.

Place on lightly floured surface (or silicone mat for easier clean-up) and knead several times to work the gluten.  Then pat the dough with your fingers to about 3/4 inch high.  Or you can go lower if you want more biscuits.

Cut them round or square with a biscuit cutter.  Don’t use a seesaw approach as that will reduce the rise.

Place about an inch apart on baking sheet covered with baking paper.

Bake for 10 minutes at 450 degrees or until golden brown.  Brush tops with melted butter.

Makes 12.

“Let’s thank God for His countless blessings.”

Family Favorite Banana Bread




Family Favorite Banana Bread

My daughter gave me strict instructions to get this recipe on my blog.  This is the recipe I have made forever and I don’t know why I haven’t gotten it on before now.  It is the best!!

  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed very ripe bananas (3 small to medium)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans, optional

Preheat oven to 350 degrees.  Butter a 9 x 5 x 3-inch loaf pan or several smaller pans.

Cream butter and sugar until light and fluffy in mixer.  Add the eggs, beating well.

Add dry ingredients together and combine with the butter mixture.  Blend well.  Add bananas, sour cream and vanilla.  Stir well.  Stir in nuts, if using, and pour into the prepared pan.

Bake 60 to 70 minutes, until a cake tester comes out clean.  (I bake mine 70 minutes and it comes out perfect).  Turn out onto a rack to cool.

Note:  I have also used 4 bananas and left out the sour cream and it is still very good.

Makes 1 large loaf or 4 small loaves.

“It is impossible to love Christ without loving others.”





Apple Cinnamon Roll Crescents



Apple Cinnamon Roll Crescents

Simple to make.  Quick, easy and delicious.


  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 tablespoons milk
  • 1/2 cup confectioner’s sugar


  • 1 (8-oz.) tube refrigerated crescent roll dough
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1 tart apple (Granny Smith), cut into 8 slices

Prepare icing:

In a small saucepan over medium heat, gently melt butter and brown sugar, stirring often.  Once sugar is dissolved, stir in milk.

Using a whisk, mix in confectioner’s sugar.  Remove from heat and set aside.  Icing will thicken slightly as it cools.  (Any small lumps of sugar will often dissolve while resting.)

Assemble crescents:

Unroll tube of crescent dough onto parchment lined (or greased) baking sheet.  Break dough apart into triangles.

In small bowl combine brown sugar and cinnamon.  Sprinkle evenly over triangles of dough.

Place on apple slice on wide end of each crescent.  Beginning at long end roll up dough around apple slice to from crescent roll.

Bake in preheated 375 degree oven for 10 to 12 minutes or until golden brown.

Drizzle warm crescents with reserved icing.

“Daily blessings are reminders of God’s faithfulness.”


Strawberry Scones



Strawberry Scones

My husband went crazy over these sweet buttermilk biscuits with fresh strawberries.  I’m going to have to make these again real soon.

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons orange zest
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 10 tablespoons cold unsalted butter, cubed
  • 1 1/2 cups fresh strawberries, chopped
  • 3/4 cup whole buttermilk
  • 1 large egg, beaten
  • 1/4 cup turbinado sugar

Preheat oven to 375 degrees.  Spray a 12-inch cast-iron skillet with baking spray with flour.

In the work bowl of a food processor, combine first six ingredients, pulsing to combine.  Add butter, and process just until mixture is crumbly.  Pour mixture into a medium bowl.  Add strawberries and buttermilk, stirring to combine (do not over mix).

On a lightly floured surface, shape dough to a 7-inch circle, 2 inches thick.  Using a knife, cut dough into eight triangles.  Arrange in prepared skillet, spacing slightly apart.  Brush with beaten egg, and sprinkle with turbinado sugar.

Bake until golden brown, 25 to 30 minutes.

“Brokenness can lead to wholeness.”

Cheesy Garlic Bread



Cheesy Garlic Bread

This is soooo good!  I used Cheddar-Jack cheese for this, but you can certainly use any cheese that you like.  Mix and match with Mozzarella, Italian blend or whatever suits your fancy.  I wouldn’t use really sharp cheese, though, as it doesn’t melt as well.

  • 4 cups shredded Cheddar-Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1 loaf Vienna or French bread
  • 1 stick salted butter, softened
  • 4 cloves finely minced garlic

Preheat oven to 425 degrees.  Mix cheeses together with mayonnaise.  Set aside.

Cut loaf of bread in half, and then into half again.  (If you’re going to grill your bread on a large griddle, you don’t need to cut in half again.)

Spread garlic butter evenly over bread.  Grill in skillet or griddle until toasted a medium brown, but not long enough to burn the garlic.

Take out of pan and divide cheese mixture evenly over warm bread, getting cheese as close to the edge as possible.

Bake in oven until cheese melts and is hot and bubbly, about 10 minutes.

Slice and serve.

“God’s name; handle with care.”

Peach Muffins



Peach Muffins

When peaches are in season, buy up on them and freeze them (see note on freezing them).  You can bake these delicious muffins any time of the year.

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup sugar
  • 1 cup buttermilk
  • 5 tablespoons vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups peeled, cubed (1/2″ cubes) fresh or unthawed frozen peaches
  • Turbinado sugar

Position rack in lower third of the oven and preheat oven to 350 degrees.  Lightly spray 12 muffin cups with vegetable oil spray or line with paper liners.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and sugar.

In another bowl, whisk together buttermilk, oil, egg, and vanilla.  Pour wet ingredients over dry ingredients and mix just until combined.  Gently fold in the peaches, using as few strokes as possible, be careful not to overmix.

With a large ice cream scoop or spoon, scoop batter into the prepared muffin cups.  Sprinkle tops with turbinado sugar.

Bake for 25 to 30 minutes, until muffins are golden brown.  The tops should be firm to the touch and a toothpick inserted in center of muffin should come out clean.  Remove from oven and let cool for 10 minutes.

Turn muffins out of the pan and enjoy warm or at room temperature.  (The muffins can be stored in an airtight container for up to 2 days.)

(Freezing peaches:  Peel and slice peaches.  Lay flat on a cookie sheet and flash freeze.  When frozen, remove from pan and put into a plastic bag and keep in the freezer for later use.)

“Greater love has no one than this; to lay down one’s life for one’s friends.”


Blueberry Muffins



Blueberry Muffins

I love Panera Bread’s blueberry muffins.  So this is my Copycat recipe of it.

  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups frozen blueberries (or fresh)
  • Turbinado sugar

Preheat oven to 375 degrees.  Grease a 12-cup muffin pan or line with paper liners.

Whisk the egg in a medium bowl until pale and evenly combined, about 30 seconds.  Add the vanilla and sugar and whisk vigorously until thick, about 30 seconds.  Slowly whisk in the melted butter, add the buttermilk and whisk until combined.

Reserve 1 tablespoon of the flour.  Whisk together the remaining flour, baking powder, and salt in a large bowl.  Using a rubber spatula, gently fold in the egg mixture until just combined.  Toss the blueberries with the reserved flour and fold into the batter until just combined.

Divide the batter among the muffin cups and sprinkle a little turbinado sugar on top.  Bake until light golden brown and a toothpick inserted into the center of muffin comes out clean.  Bake for 22 to 28 minutes, rotating the pan halfway through the baking.  Cool muffins in pan for 10 minutes and then turn out on a wire rack to cool.  Serve warm or room temperature.  (They can be stored in an airtight container for up to 3 days.)

“Greater love has no one than this: to lay down one’s life for one’s friends.”

Fresh Strawberry Bread



Fresh Strawberry Bread

I found myself the other day wondering what I should do with some strawberries that needed to get eaten.  I must find something to make with them.  So, this is it.  Now, it doesn’t look a lot like strawberry bread, but it sure does taste like it.  Yum!  Moist and delicious.  This freezes well and makes delicious toast.

  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract (or almond, if you like)
  • 2 eggs, separated
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup crushed or chopped fresh strawberries

Cream together butter, sugar and vanilla extract.  Beat in egg yolks, one at a time.  Sift together flour, baking powder, baking soda and salt.  Add flour mixture alternately with strawberries to creamed mixture.

Beat egg whites until stiff.  Fold into strawberry mixture.  Line a 9 x 5-inch loaf pan with greased wax paper.  Turn batter into pan.  Bake at 350 degrees 50 to 60 minutes or until bread tests done.  Cool 15 minutes on rack.  Remove from pan and cool.

Makes 1 loaf.

“Faith in God’s goodness keeps hope alive.”