MORNING GLORY MUFFINS

6 eggs
2 1/2 cups sugar
2 cups oil
4 cups grated carrots
1 cup coconut
1 cup raisins
1 cup chopped nuts
2 cups grated apples
4 tsp baking soda
1 tsp salt
4 tsp cinnamon
4 cups flour

stir all ingredients together. make as many muffins as desired, baking at 375° for 20 minutes.

NOTE: THIS RECIPE MAKES QUITE ALOT OF BATTER. EXTRA BATTER WILL KEEP IN THE REFRIGERATOR FOR UP TO 4 WEEKS.

PORK AND BEANS BREAD

1 (15 oz) can pork & beans
4 eggs, beaten
1 cup vegetable oil
1 tsp vanilla
2 cups sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup chopped pecans OR walnuts (measure AFTER chopping)
3 cups flour (pack it down in the cup when you measure it)

preheat oven to 350°, rack in the middle position.

prepare your pans. spray two 9"x5"x3" loaf pans with pam or another nonstick cooking spray.

don't drain pork & beans. pour them into a food processor or a blender, juice & all, & process them until they're pureed smooth with no lumps.

place the beaten eggs in a lg mixing bowl. stir in the pureed pork & beans & mix them in well.

add the vegetable oil and the vanilla. mix well.

add the sugar and mix it in. then mix in the baking soda, baking powder, salt and cinnamon. stir until everything is incorporated.

stir in the chopped nuts.

add the flour in one-cup increments, stirring after each addition.

spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.

bake at 350° for 50-60 minutes. test the bread with a long food pick inserted in the center. if it comes out sticky, the bread needs to bake a bit more. if it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.

run the sharp blade of a knife around the inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.

cool the bread completely and then wrap it in plastic wrap. at this point the bread can be frozen in a freezer bag for up to 3 months.

IF YOU DON'T TELL ANYONE THE NAME OF THIS BREAD, THEY PROBABLY WON'T EVER GUESS IT'S MADE WITH PORK & BEANS.

PUMPKIN BREAD WITH PEPITAS

1/2 cup shelled roasted pumpkin seeds (pepitas)
1 1/2 cups + 2 tbs flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
2 eggs
1 cup canned pumpkin pie filling

preheat the oven to 350°. spray or grease a 9"x5" loaf pan. sprinkle the bottom of the pan with the pumpkin seeds. set aside.

in a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. set aside.

in a large bowl, with an electric mixer, cream the butter and sugar until light, about 2 minutes. add the eggs and beat until blended. blend in the pumpkin pie filling. beat in the flour mixture.

carefully spoon the batter over the pumpkin seeds. bake the bread in the center of the oven for 45 to 50 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

cool the bread in the pan for 5 minutes, then invert onto a wire rack to cool completely. display the breaupside down so that the seeds show.

makes 1 (9"x5") loaf

CINNAMON SWIRL LOAVES

1/3 cup shortening
1 1/2 cups plus 2 tbs sugar, divided
3 eggs
1 1/2 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 1/2 cups buttermilk
1 tbs ground cinnamon

in a lg mixing bowl, cream shortening & 1 1/2 cups sugar. add eggs, one at a time, beating well after each addition. beat in vanilla. combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with buttermilk.

spread half of the batter in two greased & floured 8"x4"x2" loaf pans. combine cinnamon & remaining sugar; sprinkle half over batter. spread with remaining batter; sprinkle with remaining cinnamon-sugar. bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pans to wire racks.

makes 2 loaves

BUTTERMILK CORN BREAD

1 1/4 cups cornmeal
1 cup flour
2/3 cup packed brown sugar
1/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
3/4 cup vegetable oil

in a mixing bowl, combine cornmeal, flour, sugars, baking soda & salt. in another bowl, beat the egg, buttermilk & oil; stir into dry ingredients just until moistened. pour into a greased 9" round or square baking pan (pan will be full). bake at 425° for 20-25 minutes or until a toothpick inserted near the center comes out clean. cool on a wire rack for 5 minutes. serve warm.

8-9 servings

WILD RICE & BREAD STUFFING

3/4 cup chopped celery
2/3 cup chopped onion
2/3 cup chopped carrot
1/3 cup vegetable oil
3 tbs dried parsley flakes
4 tsp chicken bouillon granules
1 tsp garlic powder
1 tsp dried marjoram
1 tsp dried rosemary, crushed
1 tsp rubbed sage
1/2 tsp pepper
1/4 tsp poultry seasoning
2 cups chicken broth
8 cups day-old bread cubes
3 cups cooked wild rice

in a lg skillet, saute the celery, onion & carrot in oil until tender stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper & poultry seasoning. add the broth; heat through.

in a lg bowl, combine bread cubes & wild rice. stir in broth mixture; toss to coat. transfer to a greased shallow 2 1/2 qt baking dish. cover &bake at 350° for 30 minutes. uncover; bake 10-15 minutes longer or until heated through.

8-10 servings

MINI BUTTER BISCUITS

2 cups self-rising flour*
1 cup cold butter OR margarine
1 cup (8 oz) sour cream

place flour in a bowl; cut in butter until mixture resembles coarse crumbs. stir in sour cream until mixture holds together. drop by rounded tablespoonfuls into ungreased miniature muffin cups. bake at 450° for 11-15 minutes or until lightly browned. cool for 5 minutes before removing from pans to wire racks.

makes about 3 1/2 dozen

*NOTE: AS A SUBSTITUTE FOR EACH CUP OF SELF-RISING FLOUR, PLACE 1 1/2 TSP BAKING POWDER & 1/2 TSP SALT IN A MEASURING CUP. ADD ALL-PURPOSE FLOUR TO MEASURE 1 CUP.

EASY CHEESY BISCUITS

3 cups flour (pack it down in the cup when you measure it)
2 tsp cream of tartar
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt OR regular table salt
1/2 cup (1 stick) butter, softened
1/2 cup strong cheddar cheese, shredded
1/2 cup asiago cheese, shredded*
2 lg eggs, beaten
1 cup (8 oz) sour cream
1/2 cup milk **
1/2 cup grated parmesan cheese, for topping (use REAL parmesan cheese. it's SOOO much better than the "green can" stuff!)

*if you aren't a fan of asiago, leave it out & use double cheddar.

**sometimes you may need to add more or less milk unti everything comes together in a wet/dry-like mixture that's about the consistency of cottage cheese.

preheat oven to 425° with the rack in the middle position.

FIRST STEP

use a medium-size mixing bowl to combine the flour, cream of tartar, baking powder, baking soda, & salt. stir them all up together. cut in the butter just as you would for piecrust dough.

NOTE: IF YOU HAVE A FOOD PROCESSOR, YOU CAN USE IT FOR THE FIRST STEP. CUT 1/2 CUP COLD BUTTER INTO 8 CHUNKS. LAYER THEM WITH THE DRY INGREDIENTS IN THE BOWL OF THE FOOD PROCESSOR. PROCESS WITH THE STEEL BLADE UNTIL THE MIXTURE HAS THE TEXTURE OF CORNMEAL. TRANSFER THE MIXTURE TO A MEDIUM-SIZED MIXING BOWL & PROCEED TO THE SECOND STEP.

SECOND STEP

stir in the shredded cheddar cheese & shredded asiago cheese. add the beaten eggs & the sour cream in that order. mix everything together.

add the milk & stir until everything is thoroughly combined.

THIRD STEP

drop the biscuits by soup spoonfuls onto a ungreased baking sheet, 12 lg biscuits to a sheet. (if desired, you can spray the baking sheet with pam or cover it with parchment paper.)

once the biscuits are on the baking sheet, you can wet your fingers & shape them if you like.

sprinkle the grated parmesan cheese on top of each biscuit.

bake the biscuits at 425° for 12-14 minutes, or until they are golden brown on top.

cool the biscuits for at least 5 minutes on the cookie sheet, then remove them with a spatula.

makes 12 biscuits

WHITE BREAD

1 pkg dry yeast
1/4 cup warm water
2 cups scalded milk
2 tbs sugar
2 tsp salt
1 tbs shortening
2 cups flour
4 1/4 cups flour

dissolve the yeast in the warm water. in a lg bowl, combine the milk, sugar, salt & shortening. stir in 2 cups of flour & beat well. add the softened yeast & the remaining 4 1/4 cups of flour. turn out onto a floured bread board & knead well, about 8-10 minutes. shape the dough into a ball. place in a lightly greased bowl, cover, & let rise in a warm place until doubled in size (about 1 1/2 hours).

shape the dough into two loaves. place the loaves in two greased 9"x5"x3" pans. let rise until doubled, 45-60 minutes. toward the end of this time, preheat the oven to 375°. bake for 40 minutes, or until golden brown. cool on a wire rack.

NOTE: THIS RECIPE CAN ALSO BE USED TO MAKE ROLLS

CARROT BREAD

1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 eggs
3/4 cup pureed drained canned carrots*
3/4 cup dried currants
1/4 cup chopped candied (crystallized) ginger (optional)

preheat the oven to 350°. spray or grease an 8 1/2" x 4 1/2" loaf pan.

sift together the flour, baking powder, baking soda, cinnamon, ground ginger, & salt into a medium bowl. set aside.

in a lg bowl, using an electric mixer, cream the butter & sugar until light, about 2 minutes. beat in the eggs one at a time. mix in the pureed carrots. blend in the flour mixture, then stir in the currants & candied ginger, if using.

spoon the batter into the prepared pan. bake in the center of the oven for about 35 minutes, or until a cake tester inserted into the center comes out clean.

let cool in the pan for about 5 minutes, then invert the bread onto a wire rack & turn right side up to cool completely.

makes one loaf

*I PREFER TO USE BABY FOOD PUREED CARROTS

JUST-THE-BEST BANANA RAISIN BREAD

1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
6 tbs (3/4 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 cup mashed ripe bananas (3-4 bananas)
1 cup dark raisins OR dried currants

preheat the oven to 350°. spray or grease a 9"x5" loaf pan.

sift together the flour, baking powder, baking soda, salt, & cinnamon into a medium bowl. set aside.

in a lg bowl, using an electric mixer, beat the butter for 1 minute. add the sugars & continue beating until light, about 2 minutes. add the egg & beat well. blend in the bananas. beat in the flour mixture, then stir in the raisins.

spoon the batter into the prepared pan. bake the bread in the center of the oven for 1 hour & 5 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

cool the bread in the pan for 5 minutes, then invert onto a wire rack & turn right side up to cool completely.

makes 1 (9"x5") loaf

MONKEY BREAD IN A JAR

(baked in 8 oz mason jars)

10 refrigerated biscuits, cut into quarters
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon

preheat oven to 350°. spray mason jars with pam and place them into a deep sided baking tray.

into a bowl, add sugars and cinnamon. whisk together to combine. place cut biscuit pieces into sugar mixture. toss to combine and coat well.

evenly distribute coated biscuit pieces between the jars, adding a little extra of the sugar mixture as you go. fill only 3/4 of the way up the jar to allow for bread to rise and not overflow.

bake for approximately 10-15 minutes until the monkey bread has risen and is golden and bubbly. allow jars to cool slightly before serving.

HOT FUDGE-MARSHMALLOW MONKEY BREAD

1 tablespoon butter, softened
1 (16.3 oz) can homestyle buttermilk biscuits (8 biscuits)
1 (10.2 oz) can homestyle buttermilk biscuits (5 biscuits)
13 large marshmallows
1/2 cup butter
1/2 cup hot fudge ice cream topping
1 teaspoon vanilla
1 cup sugar
1 tablespoon cocoa

heat oven to 350°. grease a 12-cup fluted tube cake pan with 1 tablespoon butter. cut all 13 biscuits into quarters; set aside.

in a large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. microwave, uncovered, on HIGH 1-2 minutes, stirring once, until melted. using wire whisk, stir until smooth.

in a medium bowl, stir sugar and cocoa until blended.

carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. add another 1/4 of the biscuits, gently folding in to coat. using tongs, remove biscuits from chocolate, letting excess chocolate drip off. drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. layer biscuits in cake pan. repeat with remaining biscuits. sprinkle any remaining sugar mixture over biscuits.

bake 30-40 minutes or until biscuits are deep golden and no longer doughy in center. cool in pan 5 minutes. place heatproof serving plate upside down over pan; carefully turn plate and pan over. remove pan; immediately scrape any remaining topping in pan onto bread. pull apart warm bread to serve.

12 servings

APPLE MUFFINS

1/2 cup brown sugar, firmly packed
6 tablespoons flour
1/4 cup unsalted butter
1 teaspoon cinnamon
1 1/2 cups brown sugar, firmly packed
2/3 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup water
2 teaspoons apple cider vinegar
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled apples, diced into 1/2" chunks

preheat oven to 325°. butter and flour or line a 15 cup muffin tin with paper cups.

to make the topping: combine first four ingredients in a bowl. mix with fingers until crumbly. set aside.

for the muffins: beat the 1 1/2 cups brown sugar, oil, eggs and vanilla in a large bowl. combine the water and vinegar. sift together flour, soda and salt and blend into the oil mixture alternately with the water. add the diced apples and mix just until combined. spoon into muffin pan and sprinkle with topping. bake 30 minutes until golden brown and top springs back when lightly touched.

makes 15 muffins

FLAKY GARLIC ROLLS

1 tube (6 oz) refrigerated flaky biscuits
1-2 tablespoons butter OR margarine, melted
1/4-1/2 teaspoon garlic salt

separate each biscuit into three pieces; place on a greased baking sheet. brush with butter; sprinkle with garlic salt. bake at 400° for 8-10 minutes or until golden brown. serve warm.

15 rolls

ORANGE BREAD

2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3 teaspoons orange zest
3/4 cups orange juice
1/2 cup milk
3/4 cup sugar
1 cup chopped nuts
2 eggs
3 tablespoons oil

preheat oven to 350°.

prepare a loaf pan by lightly oiling and flouring.

place all ingredients in a bowl and mix well. pour batter into loaf pan and place in oven.

bake for about 55-60 minutes, checking for doneness at about 50 minutes.

CHEESE BREAD

1 unsliced loaf (1/2 pound) french bread
2 tablespoons butter OR margarine, softened
1/2 teaspoon italian seasoning
1/2 cup shredded mozzarella cheese
1/4 grated parmesan cheese

slice bread lengthwise; place cut side up on a baking sheet. spread butter on cut surfaces; sprinkle with half of the italian seasoning. top with cheeses. sprinkle with remaining italian seasoning. bake at 350° for 20-25 minutes or until the cheese is melted. cut crosswise into 1" pieces.

4 servings

LEMON BREAD

1/4 cup canola oil
6 tablespoons sugar
sugar substitute to equal 3 tablespoons
2 eggs, beaten
1 2/3 cups flour
1 2/3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skim milk
4 ounces chopped walnuts
grated peel from 1 lemon

GLAZE:

1/4 cup powdered sugar
juice of 1 lemon

cream together oil, sugar, and sugar substitute. add eggs. mix well.

sift together flour, baking powder, and salt. add flour mixture and milk alternately to creamed mixture.

stir in nuts and lemon peel.

spoon batter into a well-greased 2 pound coffee can and cover with well-greased aluminum foil.

place in slow cooker set on HIGH for 2-2 2/4 hours, or until done. remove bread from coffee can.

mix together powdered sugar and lemon juice. pour over loaf.

serve plain or with cream cheese.

GARLIC BREAD WITH SAUTEED MUSHROOMS

1 (10 oz) package large mushrooms, sliced
1 (3 1/2 oz) package shiitake mushrooms, stems removed
1 tablespoon olive oil
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
salt and pepper to taste
4 thick slices italian bread
1 clove garlic, halved

in a large nonstick skillet over medium heat, cook mushrooms in olive oil until browned, about 10 minutes. sprinkle with parsley, basil, salt and pepper; remove from heat. toast bread; rub one side of bread lightly with the cut side of garlic. place bread on serving plates. spoon mushrooms onto bread.

4 servings

CHOCOLATE CHAI MINI LOAVES

2 ounces semisweet chocolate, chopped
1/2 cup water
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
3 tablespoons chai tea latte mix
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream

FROSTING:

1 cup confectioners sugar
1 tablespoon butter, softened
1 tablespoon chai tea latte mix
1/2 teaspoon pure vanilla extract
4-5 teaspoons milk

in a microwave, melt chocolate with the water; stir until smooth. cool slightly. in a large bowl, cream butter and brown sugar until light and fluffy. add eggs, one at a time, beating well after each addition. beat in vanilla, then chocolate mixture.

combine the flour, latte mix baking soda and salt; add to creamed mixture alternately with sour cream.

transfer to three greased 5 3/4"x3"x2" loaf pans. bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack too cool completely.

for frosting: combine the confectioners sugar, butter, latte mix,vanilla and enough milk to achieve desired consistency. frost tops of loaves.

makes 3 mini loaves