Family Recipes Blog to Share Family Recipes

February 22, 2018

Best Ever Banana Nut Bread or Muffins

Filed under: Breakfast,Desserts,Muffins,Sweet Breads — @ 7:54 am

This recipe came from Sister Miranda Spicer and Sister Jessica Kane who served in the Ukraine Dnepropetrovsk Mission with us in 2017 and 2018.  They made muffins for us and they were so very delicious.

1/2 cup butter, soft

1 cup sugar

2 eggs

3 mashed bananas

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chocolate chips and/or nuts

 

  • Mash the bananas and whip until very light and fluffy
  • Cream butter and sugar, add eggs and bananas
  • Add flout, baking soda, salt
  • Add chocolate chips and nuts
  • Pour into greased pan or muffin tins
  • Bake for 45 minutes (bread) at 350 degrees F.

May 26, 2016

Judy’s Sleepin’ in Omelette

Filed under: Breakfast,Casseroles — @ 10:44 pm
Ingredients:
6 whole Onion Rolls ( I didn’t find onion rolls so I just used 6 big rolls)
1 cup grated Cheddar Cheese
1-1/2 stick Butter
8 ounces Cream Cheese
10 eggs
1 teaspoon Chopped Chives
1/2 teaspoon Dry Mustard
1/2 teaspoon Salt
1 dash Cayenne Pepper
Preparation:
Generously butter an 9×13 baking dish.
Tear rolls into chunks and place them in the bottom of the baking dish.  Sprinkle with cheddar cheese, then tear cream cheese into smallpieces and place on the top.  Cut 1-1/2 sticks butter into pats and place over the top.
Mix remaining ingredients and pour over the top of the dish.  Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes.  Then remove foil and continue baking at 350 for 10-15 minutes.
Cut and Serve

May 10, 2014

Maple Nut Cinnamon Rolls

Filed under: Breads,Breakfast,Sweet Breads — @ 11:55 am

Soften 1 T. (or 2 packets) active dry yeast in 1/4 c. warm water.

Combine in a mixing bowl:
1 c. rolled oats
3/4 c. hot scalded milk
1/2 c. shortening
1/3 c. firmly packed brown sugar
1 1/2 teas. salt.  Cool to lukewarm.

Blend in 2 unbeaten eggs and the softened yeast.

Gradually add 3 1/2 to 4 c. all purpose flour and knead to form a stiff dough.  Cover.  Let rise in a warm place until light and doubled in size, about 1 1/2 hours.

Combine in a 13 x 9-inch pan:
1/2 c. maple flavored syrup
1/4 c. firmly packed brown sugar
1/4 c. melted butter
1 Tbsp. water
1/4 teas. maple flavor, if desired.
2/3 c. chopped walnuts.

Combine in a bowl:
2/3 c. firmly packed brown sugar
1 Tbsp. grated orange rind
1 teas. cinnamon

Roll out dough on a floured surface to 12″ x 18 to 24-inch rectangle.  Brush with 1/4 c. melted butter.  Sprinkle the brown sugar, orange rind, cinnamon mixture over the surface of the dough.

Beginning on the long side, roll up the dough.  Cut it into 1-inch slices and place cut side down in the prepared 13 x 9-inch pan.

Let rise in a warm place until light and doubled, about 1 hour.

Bake at 350 degrees for 30 to 35 minutes until golden brown.  Cool for 1 minute. Invert onto serving plate or wire rack.

 

March 18, 2010

Morning Glory Muffins

Filed under: Breakfast,Muffins — @ 11:12 am
  • 1 1/4 cup(s) all-purpose flour
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) ground cinnamon
  • 1 cup(s) old-fashioned or quick-cooking oats, uncooked
  • 1/3 cup(s) nonfat (skim) milk
  • 2/3 cup(s) applesauce, unsweetened or 1 cup shredded apple and 1/3 cup juice (lemon, apple, or other)
  • 1/4 cup(s) packed brown sugar
  • 1/4 cup(s) molasses
  • 2 tablespoon(s) oil
  • 1 large egg
  • 3 medium carrots, shredded (1.5 cups)
  • 1/2 cup(s) raisons
  1. Preheat oven to 400 degrees F. Grease 12 standard muffin-pan cups or line cups with fluted paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon; stir in oats. In medium bowl, with fork, mix milk, applesauce, brown sugar, molasses, oil, and egg until blended; stir in carrots and raisons. Add applesauce mixture to flour mixture; stir just until flour is moistened (batter will be lumpy).  Can add more milk if needed.
  3. Spoon batter into prepared muffin-pan cups. (Muffin cups will be full.) Bake 18 to 23 minutes or until toothpick inserted in center of a muffin comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

January 15, 2009

Double Cranberry Muffins

Filed under: Breakfast,Muffins — @ 9:59 pm

•    1-3/4 cups flour
•    1 c plus 1 T. sugar, divided
•    4 tsp. Baking Powder
•    3/4 cup fat free milk
•    1 egg
•    1 tsp. grated orange peel
•    1/3 cup orange juice
•    2 T. plus 1 tsp. oil, divided
•    1 cup fresh or frozen cranberries, coarsely chopped
•    2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal, divided
PREHEAT oven to 375°?F. Combine flour, 1 cup sugar and baking powder in large bowl. Mix 1 cup cereal and milk in medium bowl; let stand 3 min. Add egg, orange peel, orange juice and 2 Tbsp. oil; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in cranberries. CRUSH remaining 1 cup cereal; mix with remaining 1 Tbsp. sugar and 1 tsp. oil. Spoon batter evenly into 16 paper-lined medium muffin cups. Top with cereal mixture. BAKE 22 min. or until muffins are golden brown and toothpick inserted in centers comes out clean. Cool in pan 5 min.; remove to wire rack. Serve warm or cooled.

Bran Muffins

Filed under: Breakfast,Muffins — @ 9:58 pm

•    1/4 cup milk
•    1/4 cup vegetable oil
•    1 egg, beaten
•    1 1/2 cups Raisin Bran cereal
•    1 cup flour
•    2/3 cup plus 1 tablespoon sugar, divided
•    2 teaspoons baking powder
•    1/2 teaspoon ground cinnamon, divided
•    1 tablespoon margarine, melted
Preheat oven to 400 degrees.  Grease or paper line 12 2 1/2 muffin cups.  Combine milk, oil and egg in bowl.  Stir in cereal, let stand 10 minutes.  Stir to break up cereal.  Combine flour, 2/3 cup sugar, baking powder, and 1/4 teaspoon cinnamon in separate bowl.  Add cereal mixture all at once to flour mixture, stirring just until moistened.  Divide evenly among prepared muffin cups.  Bake 20-25 minutes or until tester inserted in center comes out clean.  Remove from pan.  Combine remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon.  Brush muffins with margarine and sprinkle with cinnamon/sugar mixture.  Serve warm.  Makes 12.

January 1, 2009

Chunky Banana Bran Muffins

Filed under: Breakfast — @ 11:30 pm

•    1 cup unprocessed wheat bran
•    1 cup buttermilk (shaken)
•    4 tbls unsalted butter
•    1/4 cup lt br sugar, light pack
•    2 extra-large eggs
•    6 tbls unsulphure molasses
•    1 teaspoon grated orange zest
•    1/2 tsp pure vanilla extract
•    1 1/2 cups all-purpose flour
•    3/4 tsp baking powder
•    1/4 teaspoon baking soda
•    1/2 teaspoon kosher salt
•    1 cup raisins
•    1 cup large-diced bananas
•    1/2 cup chopped walnuts
Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.  Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.   In a separate bowl, sift together the flour, baking powder, baking soda, and salt.  With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don’t overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.  With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

Blender Wheat Pancakes (Becky Morgenegg)

Filed under: Breakfast — @ 11:30 pm

Blend for 3 minutes in blender

  • 1 1/2 cups buttermilk
  • 1 cup whole wheat kernels

Add

  • 1 tablespoon butter

Blend again for 10 seconds
Add

  • 1 egg
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda

Pulse 2-3 times.
Pour onto griddle or skillet set to 350 degrees.

Whole Wheat Sour Cream Coffee Cake

Filed under: Breakfast — @ 11:29 pm

•    1 3/4 cups whole wheat flour
•    1 teaspoon baking powder
•    1 teaspoon baking soda
•    1/8 teaspoon salt
•    1/2 cup butter, softened
•    2/3 cup sugar
•    2 eggs
•    1 teaspoon vanilla
•    1 cup sour cream
Mix flour, baking powder, soda and salt; set aside.  In large bowl beat butter, sugar, eggs, and vanilla until light and fluffy.  At low speed stir in sour cream alternately with flour mixture until blended.  Spread 1/3 of batter in greased 9″ square pan.  Sprinkle on about 1/2 cup filling.  Repeat layering twice.  Bake in preheated 350 degree oven for 30 5o 45 minutes.  Cool slightly.  Makes 9 servings.
Bran Nut Filling: Mix 1/3 cup packed brown sugar, 1/2 cup bran flake cereal, 1/3 to 1/2 cup chopped nuts and 1 teaspoon cinnamon.

Scones

Filed under: Breads,Breakfast — @ 11:27 pm

•    3 cups whole wheat flour
•    1 tablespoon dry yeast
•    3 cups high gluten flour
•    2 cups warm water
•    3 tablespoons vegetable oil
•    3 tablespoons honey
•    2 scant teaspoons salt
Sift 3 cups whole wheat flour into a large bowl.  Add dry yeast, and gluten flour.  Stir with a wooden spoon to mix well.  Add water, and mix until slightly lumpy but all wet.  For lighter bread, cover bowl, and let dough sponge for 10 minutes.  Add oil, honey and salt.  Add flour in bowl until too hard to stir, then pour on lightly floured board to knead in rest of flour.  Knead at least 12 to 15 minutes or until dough is smooth and elastic.
Preheat oven to 150 o during this time.  Lightly oil hands.  Divide dough into 18 to 20 equal portions.  Shape into scones and place on greased pans.  Turn off oven. Place bread in oven.  Set a kitchen timer, and watch closely.  Let rise until double in bulk, approximately 10 to 15 minutes.

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