Apple Cake or Muffins
1 cup brown
sugar
½ cup oil
1 tsp.
vanilla
1 egg
1 ½ cups
flour
1 tsp.
baking powder
1 tsp. soda
2 tsp.
cinnamon
¼ tsp. salt
½ cup or
more raisins
2 large
apples, grated
Optional:
carrots or zucchini
½ cup
walnuts
Bake cake at
350’ for 35 to 40 minutes or muffins 20 minutes.
Frosting for
Cake:
1 pkg.
powdered sugar
¼ cup
shortening
small pkg.
cream cheese
dash salt
enough milk
to reach right consistency.
Heloise’s Angel Biscuits
1 pkg. dry
yeast
¼ cup warn
water
2 ½ cups flour
½ tsp.
baking soda
1 tsp.
baking powder
1 tsp. salt
1/8 cup
sugar
½ cup
shortening
1 cup
buttermilk
Dissolve the
yeast in the warm water; set aside. Mix the dry ingredients in the order given,
cutting in the shortening as you normally do for biscuits or pie dough. Stir in
the buttermilk and yeast mixture, and mix thoroughly. The dough is ready to
refrigerate up to 3 days covered.
When it’s
time to make them, turn the dough out on a floured board and knead lightly.
Roll out and cut with a biscuit cutter, placing them in a greased pan. Let the
dough rise slightly before baking in a 400’ oven for about 12-15 minutes.
Orange Raisin Scones
1 ¾ cup all
purpose flour
3 Tbs. sugar
2 ½ tsp. baking powder
2 tsp.
grated orange peel
1/3 cup
butter
½ cup
raisins
1 egg,
slightly beaten
4-6 Tbs.
half and half
Orange
butter:
½ cup
butter, softened
2 Tbs.
orange marmalade
Heat oven to
400’. In medium bowl combine flour, sugar, baking powder and orange peel. Cut
in 1/3 cup butter until crumbly. Stir in raisins, 1 egg and enough half and
half just until moistened. Turn dough onto lightly floured surface; knead
lightly 10 minutes. Roll into 9 inch circle; cut into 12 wedges. Place 1 inch
apart on cookie sheet. Brush with beaten egg. Bake for 1 to 12 minutes or until
golden brown. Immediately remove from cookie sheet. Meanwhile, in small bowl
stir together ½ cup butter and orange marmalade; serve with scones. Makes 1
dozen.
Pumpkin Bread
1 2/3 cups
sifted all purpose flour
1 ½ cups
sugar
¼ tsp.
baking powder
1 tsp. soda
¾ tsp. salt
½ tsp.
cloves
½ tsp.
cinnamon
½ tsp.
nutmeg
½ cup salad
oil
½ cup water
1 cup
pumpkin
2 eggs
1 cup dates,
chopped
1 cup
walnuts, chopped
Sift dry
ingredients together. Set aside. Mix oil, water, pumpkin, and eggs. Blend in
dry ingredients. Fold in dates and nuts. Turn into greased 9x5x3 inch loaf pan.
Bake in pre-heated 325’ oven for 1 ½ hours. Turn out on rack to cool.
Pumpkin Chip Muffins
4 eggs
2 cups sugar
1 can
pumpkin (16 oz)
1 ½ cups
vegetable oil
3 cups all
purpose flour
2 tsp.
baking soda
2 tsp.
baking powder
1 tsp.
ground cinnamon
1 tsp. salt
2 cups (12
oz.) semi-sweet chocolate chips
In a large
mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour,
baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix
well. Fold in chocolate chips. Fill greased or paper-lined muffin cups ¾ full.
Bake at 400’ for 16-20 minutes or until muffins test done. Cool in pan 10
minutes before removing to a wire rack. Yield; about 24 standard-sized muffins.
Barbara’s Cinnamon Rolls
1/3 cup
sugar
3 Tbs. yeast
½ cup oil
1 ¼ cup warm
water
2 beaten
eggs
1 ½ tsp.
salt
4-4 ½ cups
sifted flour
¼ cup melted
butter
2 Tbs.
cinnamon
½ cup sugar
½ cup
chopped nuts
¾ cup
raisins
In large bowl
mix 1/3 cup sugar, yeast, and oil with warm water until dissolved. Cover and
let stand in warm place 15 minutes. Yeast will grow rapidly.
Blend eggs
into yeast mixture. Add salt to sifted flour, then gradually add to yeast
mixture to make soft dough.
Knead dough
5 minutes on lightly floured surface. Roll dough into rectangular shape and ½ in
thick.
Brush with
melted butter. Combine cinnamon and sugar over dough, then sprinkle on nuts and
raisins.
Carefully
roll up dough, and cut 1 inch with string or knife. Place in ungreased
rectangular pan. Let rolls rest 10 minutes.
Bake at 425’
10-15 minutes or until golden brown. Frost with sugar glaze while warm.
Sugar Glaze:
2 cups
powdered sugar
1 tsp.
butter
¼ cup hot
water
Mix
ingredients until well blended, spread over rolls.
3 cans refrigerated buttermilk biscuits
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup margarine
3/4 cup brown sugar
3/4 teaspoon cinnamon
Cut the biscuits into quarters. Combine sugar and cinnamon. Roll quartered biscuits in sugar and cinnamon mixture. Pile into greased and floured bundt pan. Drizzle with glaze.
Glaze: In small saucepan, melt 1/2 cup margarine, add 3/4 cup sugar and 3/4 teaspoon cinnamon. Heat until sugar dissolves, stirring to mix.
Bake in preheated 350' oven 30 to 35 minutes. Let stand 10 minutes; invert into serving platter.
Monkey Bread
3 cans refrigerated buttermilk biscuits
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup margarine
3/4 cup brown sugar
3/4 teaspoon cinnamon
Cut the biscuits into quarters. Combine sugar and cinnamon. Roll quartered biscuits in sugar and cinnamon mixture. Pile into greased and floured bundt pan. Drizzle with glaze.
Glaze: In small saucepan, melt 1/2 cup margarine, add 3/4 cup sugar and 3/4 teaspoon cinnamon. Heat until sugar dissolves, stirring to mix.
Bake in preheated 350' oven 30 to 35 minutes. Let stand 10 minutes; invert into serving platter.
