Mom's Scones

Ingredients:

1 c. warm water

1 c. warm milk

1 T. dry active yeast

3 T. granulated sugar

1/4 c. melted butter, cooled

1 T. salt

5-6 c. bread flour

vegetable oil for deep frying

Recipe:

1. Combine warm water and warm milk. Stir in the sugar. Add yeast and stir lightly.

2. Allow yeast to activate, about 10 minutes. 

3. In a stand mixer, fitted with a bread hook, add milk mixture and melted cooled butter. Add the salt.

4. Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl. Dough should be slightly sticky but workable.

5. Cover the dough in the bowl with a towel. Set in a warm place allow to rise until double.

6. Pour your oil in a large pan (with sides deep enough to fully immerse the scones) or a deep fryer and heat slowly over medium-high heat. 

7. While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick.

8. You may choose to butter the counter lightly. Using a pizza cutter, cut into squares or triangles. 

9. Heat oil to between 350-400 degrees and cook scones until golden brown. Serve immediately.

Rating: 3 of 5

These weren't great, but they were still good. I think the thing I didn't like about them is that it's just SO much fried food at once. We ate these with honey-butter which was really, really good. I didn't like the scones so much after they were cooled. They were best hot. I'd have to tweak this recipe a little bit before I would make it again.

Source: Make It Do, Mom's Scones

Glazed Doughnut Muffins

Ingredients:

Muffins:

1/4 c. butter, softened

1/4 c. vegetable oil

1/2 c. granulated sugar

1/3 c. brown sugar

2 large eggs

1 1/2 t. baking powder

1/4 t. baking soda

3/4 t. ground nutmeg

1 t. cinnamon

3/4 t. salt

1 t. vanilla extract

2 2/3 c. all-purpose flour

1 c. milk

Glaze:

3 T. butter, melted

1 c. powdered sugar, sifted

3/4 t. vanilla

2 T. hot water

Recipe:

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, granulated and brown sugar until smooth.

3. Beat in eggs, one at a time.

4. With the mixer on low speed, add in baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla until just combined.

5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6. Spoon batter into cups, filling the cups, and smooth tops. Bake until muffin tops are a pale golden and springy to the touch, about 15-17 minutes, rotating halfway through baking time.

7. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

8. To make the glaze, in a medium bowl mix together the melted butter, powdered sugar, vanilla, and water. Whisk until smooth.

9. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time. Serve.

Rating: 4.5 of 5

We loved these! Super easy to make and just all around delicious! They're good with or without the glaze on top. I don't know that they taste just like an old-fashioned doughnut, but that's okay! They're that good. Good balance of nutmeg and cinnamon, fluffy, soft, and just what we like.

Source: Sweet Pea's Kitchen, Glazed Doughnut Muffins

Spinach-Berry Smoothie

Ingredients:

**The measurements are all guesses as I just throw stuff in as I go**

1 c. frozen mixed berries (I used the Costco kind with blueberries, raspberries, and blackberries)

1 banana

2-3 heaping handfuls of spinach

1 c. water

Recipe:

1. Throw it all in a blender and blend until smooth.

2. Serve while it's still cold.

Rating: 4 of 5

Seeing as Ally is a terrible eater....as in, will only eat a few select dishes.....I decided we would try "green smoothies" to get her fruits and veggies in. And, guess what? This recipe worked. Of all the ingredients in this smoothie, she will only eat bananas willingly. So, I consider this a high success! That and it tastes pretty darn good. Definitely keeping this on the list of breakfast food for her.

Source: my own

Beignets

Ingredients:

1 (1/4-oz) envelope active dry yeast *

3/4 c. warm water

1/4 c. granulated sugar

1/2 c. evaporated milk

1 large egg, lightly beaten

1 T. vanilla

1 t. freshly grated nutmeg

1/2 t. salt

2 T. shortening or softened butter

4 c. all-purpose or bread flour

vegetable oil, for frying

1 1/2 c. powdered sugar, for dusting

*I used 2 1/4 t.

Recipe:

1. In the bowl of a stand mixer fitted with a dough hook, combine yeast, water, and a pinch of sugar. Let stand 10 minutes.

2. Add 1/4 c. sugar, evaporated milk, egg, vanilla, nutmeg and salt.

3. With the mixer on low speed, slowly add half the flour, mixing just until combined.

4. Add the shortening and the remaining flour, mixing until the dough forms into a mass.

5. Transfer the dough to a floured surface, and knead a few times.

6. Place the dough into a large greased bowl. Turn the dough to grease it all over. Cover with plastic wrap, and let the dough rise for 2-4 hours, or cover and refrigerate overnight.

7. Preheat the oven to 250 degrees F.

8. Turn dough out onto a floured surface. Sprinkle a little flour on top, and gently shape the dough into a rectangle. Roll to 1/4-inch thickness. Using a pizza cutter or sharp knife, cut into 2 1/2-inch squares.

9. Pour oil into an electric skillet or Dutch oven until it is 3 inches deep, and heat to 360 degrees F. Fry dough, in batches, 2-3 minutes on each side or until golden brown. Drain on a wire rack sitting on top of paper towels. To keep beignets warm after frying, place in preheated oven.

10. Dust the beignets liberally with powdered sugar, or pour sugar into a bad and shake to coat. Serve warm.

Rating: 3.75 of 5

I've never had a true New Orleans beignet before, so I'm not sure what they're supposed to taste like. But, we liked these just fine. What's not to like about something completely covered in powdered sugar? They're easy, that's for sure. They definitely have a flavor that I feel like is a little bit of an acquired taste, at first, and then after the first one or two it just starts to taste like a fresh doughnut. Ally absolutely loved, especially since Tiana makes them in The Princess and the Frog.

Source: Ezra Pound Cake, Beignets

Homemade Sandwich Bread

(pre-cooked loaves. Imagine a shade or two darker.)

Ingredients:

2 c. lukewarm water

2 T. sugar

1 T. dry active yeast

2 T. butter, softened

5 1/2 c. all-purpose flour + more for kneading the dough *

1 T. kosher salt

* I made this again and used bread flour instead. It made the bread at least 5x better! Fluffier, tastier, holds together even better. Bread flour is the way to go. Also, the 5 1/2 c. makes the perfect texture. I didn't need to add any more flour when kneading. It was perfect!

Recipe: (Yields 2 standard or 1 lb. loaves)

1. Put the water and sugar in a large mixing bowl. Whisk vigorously to dissolve the sugar.

2. When sugar is dissolved toss in the yeast. Whisk again to dissolve. Walk away for the bowl for 5-10 minutes to give the yeast time to work. After 5-10 minutes, there should be a thick, creamy layer on the surface of the water.

3. Add the flour and salt into the bowl with the yeast.

4. Cut the soft butter up into a few pieces and add to the bowl. Mix well to combine the ingredients. (If using a stand mixer, use your dough hook.)

5. Knead the dough for 3-5 minutes. The dough is ready when it's formed a smooth ball that feels elastic-y when you touch it, very little of the dough sticks to the dough hook when you pull it out of the bowl, and there will be very little dough actually sticking to the sides of the bowl.

6. Round the dough up into a ball. Put it in a large, lightly greased bowl. Coat a piece of plastic wrap with a little oil. Loosely cover the bowl with it, oil side down.

7. Let it sit in a warm place for about an hour, or until it's doubled in size. If you check it after 15 minutes, you should notice that it's started to grow.

8. After about an hour, your dough should be doubled in size. Punch the dough down. Knead it a couple of times and form it into a neat ball. It should be smooth and tacky, but not sticky.

9. Sprinkle a little flour on a board. Set the dough ball on the flour. Divide the dough in half. Each half becomes one loaf.

10. Knead each half, separately, a few times. Lightly grease two one-pound loaf pans. Set each formed loaf in the pans. *

11. Set the pans in a warm place, uncovered. Let the loaves rise like this for about an hour, or until they've doubled in size.

12. About 15 minutes before your house is up, preheat your oven to 350 degrees. Bake for 35-40 minutes.

13. When they're done, the tops should be a nice light brown. Let them cool for 5 minutes in the pans. Then, with potholders, tip the loaves out of the pans and let them finished cooling on a rack.

14. Let the loaves cool to room temperature before slicing.

*When I form my loaves I like to flatten it out into an oval-ish shape and then roll it up. It makes a nice smooth top and transfers to the pan neatly. (Trick from Emily - who is the master of homemade bread.)

Rating: 4 of 5

To be honest, I like this recipe than my bread machine recipe for white bread. Oh no! That poor machine is going to get dumped by a laborious recipe! Crispy on the outside, incredibly moist and chewy on the inside. My kind of bread. One thing that I really like about this recipe versus my bread machine recipe is that it maintains it's shape when sliced and smeared. My other recipe practically crumbles if anything touches it. I can almost taste the salt, which I liked. I'll definitely be making this one again....in the morning probably. We REALLY like cinnamon-sugar toast in this house.

Source: The Hungry Mouse, Homemade Sandwich Bread

South Texas Flour Tortillas

Ingredients:

2 1/4 c. all-purpose flour

2 t. baking powder

1 t. salt

2 t. vegetable or olive oil

generous 3/4 c. hot milk

Recipe:

1. Heat milk in the microwave for 60 seconds. Leave it there until you need it!

2. Mix the dry ingredients together in a large bowl.

3. Add the oil to the dry ingredients and mix together a bit.

4. Slowly mix the hot milk in until the dough ball comes away cleanly from the sides of the bowl.

5. Mix the dough for 3-4 minutes and then turn out onto floured surface and knead once or twice.

6. Divide the dough into 12 equal balls. Make an indentation in each with your finger.

7. Roll each ball into a 6-inch circle (more or less) and cook on a hot non-stick skillet or griddle. Each side with take about 30 seconds to cook.

Rating: 3 of 5

A couple of pros and cons about this recipe. I liked the taste, even though it's basically flour and salt. I've got to admit, I kind of like thin bland breads. But, with that being said, these tortillas were more like pita breads rather than thin tortillas. I don't know if it was me or the recipe, but rolling these out was a workout! I thought my rolling pin handles were going to snap off before I got the dough thin enough. I got them pretty thin, but when they cooked they turned out to be pretty thick, Too thick for my taste. Although, really good with honey on them. I'm gonna have to find a different recipe to use for enchiladas, quesadillas, etc.

Source: Scrambled Henfruit, Homemade Tortillas

Baked Doughnuts

Ingredients:

1 1/3 c. warm milk, 95-105 degrees

2 t. instant yeast ** If you only have active dry yeast on hand, proof it with 1/3 c. warm milk and sugar. Once foamy, add remaining milk and continue on with the recipe.**

2 T. butter *

2/3 c. granulated sugar

2 large eggs

5 c. all-purpose flour

a pinch or two of nutmeg, freshly grated**

1 t. salt

(For the cinnamon-sugar topping listed in the original recipe: 1/2 c. butter, 1 1/2 c. granulated sugar, 1 T cinnamon.)

* I melted the butter in the microwave with the remaining cup of milk.

** I just used nutmeg from a jar

Recipe:

1. Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar.

2. Add the butter. Mix the eggs, flour, nutmeg, and salt.

3. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk.

4. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky -- don't overflour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl.

5. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).

6. Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter.

7. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough. Carefully transfer the circles to a parchment or silpat-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. Be sure to make the holes large enough that, as the doughnuts rise again and bake, they don't fill in the doughnut hole with the puffiness of the dough.

8. Here's where you can do two different things: bake the same day, or put in the refrigerator overnight for the next morning. If cooking the same day, let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled. If saving for the next morning, then cover the tray with lightly greased plastic wrap and place in the fridge. The doughnuts will rise throughout the night. In the morning, remove from the refrigerator and put them on the counter about an hour before baking.

9. Bake in a 375 degree oven until the bottoms are just golden, 8-10 minutes. Start checking the doughnuts around minute 8. They should still be place on top, not golden and browned, and just barely cooked through.

10. Remove the doughnuts from the oven and let cool for 1-2 minutes. (For the cinnamon-sugar topping: Dip each one in the melted butter and toss or sprinkle with the cinnamon and sugar.)

11. Serve immediately.

Rating: 2 of 5

This recipe makes a great sweet roll recipe. Doughnuts, though......not my favorite. Won't be making this one for doughnuts again. But, add some orange extract and zest to the dough and then cover with orange glaze when they're done cooking and they would be awesome!

Source: Mel's Kitchen Cafe, Baked Doughnuts

Black and Blue

Ingredients:

3/4 c. blackberries, generous

1 scant c. blueberries

scant 1/2 c. ice cold water

2/3 c. plain yogurt

Recipe:

1. Put the blackberries, blueberries, water, and yogurt into blender and process until smooth.

2. Pour into glasses and serve.

Rating: 3 of 5

Like I've said before, I'm still adjusting to the non-sugar shakes. This one is pretty bitter at first, but after a few swallows it doesn't stick out as much. I love the blackberries. I think it's the blueberries that are so bitter in this. I dunno. I'd made it again, though. And I'll substitute the plain yogurt for vanilla flavored.

Source: 100 Best Smoothies & Juices, pg. 84

Berry Brightener

Ingredients:

1 1/2 c. blueberries

2/3 c. cranberry juice

2/3 c. plain yogurt

Recipe:

1. Put the blueberries and cranberry juice into a food processor or blender. Process for 1-2 minutes, until smooth.

2. Add the yogurt and process briefly to combine. Taste and add honey, if you would like. Process briefly again until thoroughly blended.

3. Pour into chilled glasses, add straws and serve.

Rating: 1.5 of 5

The taste of this one isn't terrible, a little tart and cranberry overpowered, yes. The thing that did it in for me is that the yogurt and juice separate pretty quickly after serving and I just couldn't not muscle down the clumpy yogurt on top. I don't think I'll make this one again.

Source: 100 Best Smoothies & Juices, pg. 30

Banana Breakfast Shake

Ingredients:

2 ripe bananas

3/4 c. yogurt

1/2 c. skim milk*

1/2 t. vanilla extract

* I never have skim milk, so I use what I've got

Recipe:

1. Put the bananas, yogurt, milk, and vanilla into a food processor or blender.

2. Process until smooth.

3. Serve at once.

Rating: 2.75 of 5

This really isn't a bad shake, I just used to my strawberry shake that is loaded with vanilla ice cream and a ton of sugar. So, I'm sure after I adjust to the lack of sugar then it will be a higher rating. The shake overall is somewhat banana bland...as in all you can taste is banana. And it's pretty warm. So, next time I think I will freeze the banana the night before, use vanilla flavored yogurt instead of plain, and that should increase the taste for me! And, it won't sacrifice the low caloric count too much.

Source: 100 Best Smoothies and Juices, pg. 20

Everyday Cinnamon Rolls

Ingredients:

Dough:

1 c. milk

4 T. butter, cut into chunks

3 1/4 to 3 1/2 c. all-purpose flour, divided

2 1/4 t. "rapid rise" yeast

1/4 c. white sugar

1/2 t. salt

1 egg

Filling:

1 c. brown sugar, packed

1 1/2 T. ground cinnamon

1/2 c. butter, softened

Icing:

1 1/2 c. powdered sugar

2 T. melted butter

1/2 t. vanilla

1-2 T. milk

Recipe:

Dough:

1. Place milk and 4 T. butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside

2. In a large mixing bowl, whisk together 2 c. flour, yeast, white sugar, and salt.

3. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute.

4. Switch to the dough hook now. Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. (If not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand.) Turn dough out onto floured surface and let rest for about 10 minutes whiel you make the filling.

Filling:

1. Make sure the butter is softened well.*

2. Mix with brown sugar and cinnamon.

*If you the stick of butter right out of the fridge like I do, then 20 seconds in the microwave gets it pretty close to "softened" state.

Assembly:

1. Roll dough into a rectangle about 12x14 inches.

2. Spread brown sugar mixture (it will be slightly thick) over the surface and use your fingers or the back of a spoon to gently spread around.

3. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls.

4. Place in a 9x13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

5. When roll have finished rising, bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm.

Rating: 4 of 5

I really like the filling in this recipe. I was pretty nervous about the amount of cinnamon that it called for, but the cinnamon was not an overpowering taste. I was scared that they would end up tasting like Cinnabon's cinnamon rolls (which I don't like), but they didn't! The bread was super fluffy and delicious! It was perfect roll bread. The icing, well, it's icing. I really don't think there is much you can say about powdered sugar, milk, and vanilla. Although...I guess I will say that you probably don't need to add the butter into the icing. I have a family recipe that the measurements are almost identical, except no butter, and I can't tell the difference. However, I think for this recipe I would prefer a little bit more of the icing on top.

Source: OurBestBites.com, Everyday Cinnamon Rolls

Healthy Pumpkin Bread

Ingredients:

1 c. light brown sugar, packed

2 large egg whites

1 c. pure pumpkin (not pumpkin pie mix)

1/4 c. canola oil

1/3 c. low-fat plain yogurt

1 t. vanilla extract

1 c. all-purpose flour

3/4 c. whole wheat flour

1 1/2 t. baking powder

1 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. baking soda

1/2 t. salt

Chocolate chips

Recipe:

1. Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2" metal loaf pan with nonstick cooking spray with flour.

2. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.

3. In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.

4. Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

Rating:TBD

Again, not a fan of pumpkin. Someone else will have to make this and tell me what they would rate it.

Source: Stephany Pando, from Good Housekeeping

Cranberry-Nut Bread

Ingredients:

2 c. fresh Cranberries

¾ c. pecans or walnuts

2 T. butter

2 c. flour

1 ¾ t. Baking powder

½ t. Baking soda

1 t. Salt

1 c. plus 2 T. sugar

1 egg, well beaten

½ c. orange juice (abt 1 orange)

¼ c. water

1 t. orange zest

Recipe:

1. Preheat oven to 350. Grease a 9x5x3 loaf pan. Line the bottom with waxed paper then grease again.

2. Rinse, sort and cut cranberries into halves. Coarsely chop nuts; add to cranberries. Melt butter, then set aside to cool slightly.

3. In large mixing bowl combine flour, baking powder and soda, salt, and sugar.

4. In a small bowl combine egg, orange juice and water then stir in melted butter. Make a well in the center of the dry ingredients and pour all the wet ingredients in. Stir only enough to moisten all the dry ingredients. Gently fold in the nuts, cranberries, and zest.

5. Pour into prepared pan and Bake for 70 min or until it passes the toothpick test.

Rating: TBD

Source: Roxanna Leazenby

Pumpkin Bread with Glaze

Ingredients:

Bread:

2/3 c. shortening

2 2/3 c. sugar

4 eggs

1-15 oz. can pumpkin

1 t. cinnamon

1 t. cloves

2/3 c. water

3 1/3 c. flour

2 t. baking soda

1 1/2 t. salt

1/2 t. baking powder

Glaze:

3 T. butter, melted

1 T. milk

1/2 c. brown sugar

1 c. powdered sugar

1 t. vanilla

Recipe:

1. Combine all bread ingredients and pour into 2 greased bread pans. bake at 350 for 1 hour.

2. To make the glaze, melt 3 tbsp butter. Then add 1 tbsp milk, 1/2 cup brown sugar, 1 cup powdered sugar, 1 tsp vanilla. Spread glaze on bread while still warm and it drizzles down the sides.

Rating: TBD

Again, another pumpkin recipe...so I didn't try it.

Source: Madeleine Pickett

Pumpkin Bread

Ingredients:

1 c. vegetable oil

3 c. granulated sugar

4 large eggs

1 (15-ounce) can pumpkin puree

1 c. water

3 c. all-purpose flour

2 t. baking soda

1 1/2 t. nutmeg

2 t. cinnamon

1 1/2 t. cloves

1/2 t. salt

1 c. milk chocolate chips

Recipe:

1. Preheat the oven to 350 degrees.

2. In a medium bowl sift the flour, baking soda, nutmeg, cinnamon, cloves, and salt. Set aside.

3. Cream the oil and sugar. Add the eggs one at a time until combined. Add the pumpkin puree and water. Mix in the flour mixture until just combined. Add the chocolate chips.

4. Divide into two 9"x5" bread pans.

5. Bake loaves for 55 to 60 minutes or until toothpick comes out clean.

Rating: TBD

I do have a confession: I didn't try this one because I'm generally not a pumpkin flavored food fan. However, if you like pumpkin, then this is probably your thing (even though I haven't tried it) because everything Laura makes is good.

Source: Laura Hauley

Banana Bread

Ingredients:

1/2 c. butter

1 c. of sugar

2 eggs

1 c. mashed bananas

1/4 c. of milk

1 t. of lemon juice

2 c. flour

1 1/2 t. of baking powder

1/2 t. baking soda

1/4 t. salt

1/2 c. chopped nuts (optional)

Recipe:

1. Cream butter and sugar together. Add eggs and beat. Add bananas, milk and lemon juice.

2. Sift dry ingredients and add to banana mixture (including nuts if you add them).

3. Bake in a well greased loaf pan (8x4x3 - I use whatever I have on hand and adjust time accordingly) for 1 hour at 350.

Rating: TBD

I didn't get to try Cassie's bread. I ate so much for dinner that I didn't have much room at quick bread night.

Source: Cassie Hansen

Alienated Blueberry Muffins

Ingredients:

2 c. fresh blueberries

1/4 c. all-purpose flour

2 c. all-purpose flour

4 t. baking powder

1 t. salt

1/4 c. margarine

1 1/2 c. white sugar

2 eggs

1 t. vanilla extract

1 c. milk

Recipe:

1. Preheat over to 375 degrees. Grease muffin tins, or line cups with paper liners.

2. Sprinkle 1/4 c. flour over blueberries, and stir to coat berries thoroughly. (This step helps prevent the fruit from sinking with baking)

3. In a small bowl, whisk together 2 c. flour, baking powder, and salt.

4. In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter.

5. Bake for 25 minutes.

Rating: 2 of 5

Honestly, I think these muffins should be called blueberry cupcakes. The batter bakes into a really fluffy moist bread. More like cupcakes rather than muffins. Also, these don't freeze well at all. I really like the Breakfast Muffin recipe much better.

Source: AllRecipes iPad app

Breakfast Muffins

Ingredients:

1 3/4 c. all-purpose flour

1/3 c. white sugar

2 1/2 t. baking powder

1/2 t. salt

3/4 c. milk

1 egg

1/3 c. butter, melted

1-2 t. vanilla *

1 c. fresh blueberries or other fruit, or chocolate chips (rinse and coat with flour to prevent sinking while cooking) **

*I added the vanilla to this recipe and I think it makes a subtle, but important difference.

** I really like loaded muffins so I add 2 c. of blueberries or whatever other fruit.

Recipe:

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.

2. Add milk, egg, butter, and vanilla; mix until ingredients are moistened, do not overbeat.

3. Stir in fresh fruit. Spoon batter into 12 greased muffin cups.

4. Bake at 400 degrees for 20-25 minutes, or until tops spring back when lightly touched.

Rating: 4 of 5

This is my favorite muffin recipe so far. Quick and easy. Little mess and tasty. And they freeze great! Daniel loves blueberry muffins so this is the perfect breakfast and snack for him!

Source: AllRecipes.com

Strawberry Bread

Ingredients:

2 c. fresh strawberries *

2 t. white sugar **

3 c. + 2 T. all-purpose flour

2 c. white sugar

1 T. ground cinnamon

1 t. salt

1 t. baking soda

1 1/4 c. vegetable oil

4 eggs, lightly beaten

1 1/4 c. chopped pecans (optional)

* I actually doubled the amount of strawberries called for which led to a doubling of the 2 t. of sugar

** Doubled the sugar because of the double strawberries

Recipe:

1. Preheat the oven to 350-degrees. Lightly grease 2 5x9-inch loaf pans.

2. Slice strawberries and place in a medium bowl. Sprinkle with 2 t. sugar, and set aside. *

3. Combine flour, 2 c. sugar, cinnamon, salt, and baking soda in a large bowl; mix well.

4. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.

5. Make in the preheated oven for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

Rating: 5 of 5

At first glance this bread does not look appealing at all! I would describe what first popped into my mind when I sliced the bread, but then no one would want to try this recipe. Anyway, the best way that I can rate this bread is by saying: it's a strawberry version of banana bread. Basically, it's much more delicious than it looks. Oh! I also think this would look good, possibly taste good, with powdered sugar sprinkled on top.

Source: AllRecipes: Dinner Tonight, pg. 282

* So, I had started making this before I realized I had no eggs. So, the strawberries actually sat over night in the fridge. The bread still turned out fine, but as this was a first time recipe, I really didn't have anything to compare it to.

French Toast Casserole

Ingredients:

1 loaf (16 oz) Cinnamon Swirl Bread, cut into cubes

6 eggs, beaten

3 c. milk

2 t. vanilla extract

Confectioners' sugar (aka: powdered sugar)

Maple syrup

Recipe:

1. Lightly grease a 13x9x2-inch baking dish. Put the bread in the dish.

2. Beat the eggs, milk and vanilla with a whisk in a large bowl. Pour over the bread. Cover and refrigerate for 1 hour or overnight.

3. Uncover the dish. Bake at 350 for 50 minutes or until golden brown. Sift the sugar through a sieve over the top. Serve with maple syrup, in desired.

Rating: .1 of 5

Not even kidding, it was that bad. I should have realized as I was making/reading the recipe that all those eggs poured over it was going to make a mushy type bread pudding thing. Gross. We don't do mushy in our house. I've never cooked something that smelled so delicious while baking come out tasting like slightly cinnamon-y flavored baby rice cereal. If you don't like mush, the DO NOT make this!

Source: Campbell's Cooking Companion, pg. 75