Easy Cinnamon Buns (mini)

Mom & Audrey Miller

Easy Cinnamon Buns (mini)

Bread

5 Tbsp. Margarine
¼ c. water
3 Tbsp. margarine, soft.
2 tsp. cinnamon
¼ c. sugar
¾ c. firmly packed brown sugar
½ c. chopped pecans (opt.)
2-8oz. cans Pillsbury Crescent Dinner rolls

Pre heat oven to 375. In un-greased 9×13 pan, melt 5 Tbsp margarine in oven. Stir in brown sugar, water, & pecans. Separate each can of crescent dough into 4 rectangles: press perforations to seal. Spread with 3 T. softened margarine. Combine cinnamon & sugar; sprinkle over dough. On shorter side, roll up each rectangle. Cut each roll into 4 slices. Place cut side-down in prepared pan. Bake 20-25 min. until golden brown. Invert immediately to remove from pan. Serve warm. To reheat, wrap in foil for 10-15 min. in oven.

Mom & Fern Roth

Zucchini Bread

Zucchini Bread

 

Breads

 

4 eggs 

2 c. sugar        

1 c. cooking oil

3 1/2 c. flour    

1 1/2 tsp. baking soda     

3/4 tsp. baking powder           

2 1/2 c. grated zucchini           

1 c. raisins       

1 tsp. vanilla    

1 tsp cinnamon

1 1/2 tsp. salt   

1 c. chopped nuts opt.

           

 

Beat eggs, sugar and oil. Combine dry ingredients & add to mixture, alternating zucchini and flour.  Lastly add nuts and raisins and vanilla.  Grease 2 loaf pans.  Bake for 60 min . in a 375 oven  Let stand for 10 min. before removing.                                                                               

Sometimes I add grated rind of an orange and 1 c. of bran.

 

2 loaves           

 Mom & Grammy

Biscuits

Biscuits

 

Bread  

 

2 c. sifted flour 

1/2 tsp. salt      

1/3 c. shortening (Crisco)           

1 Tbsp. baking powder           

1/4 tsp. soda   

1 c. buttermilk

                                                                                   

 

You may need 2 or 3 more Tbsp of buttermilk, depending on how thick the buttermilk is.  You don’t want your dough too stiff like pie crust.  Roll out on floured cloth to1/2 to 3/4 inch thickness.  Cut w/ biscuit cutter and bake @ 450 about 12 minutes.                  

 

10-12 biscuits

Grandmother

Banana Bread

Banana Bread  

 

Bread  

 

1 c. sugar        

1 stick butter   

1/2 c. nuts       

3 bananas (the riper the better)

2 eggs 

1 tsp. vanilla    

2 c. flour          

1/2 tsp. Baking Powder           

1 Tbsp. baking soda    

dash salt          

                       

 

Cream butter.  Add sugar, eggs, & bananas.  Add remainder of dry ingredients that have been sifted together several times.  Lastly, add vanilla.  Bake @ 350 for 1 hour in a greased loaf pan.      15-20 min.                 

 (from Sally Hammack, army wife in Germany)

Apricot-Pecan Cinnamon Rolls

Apricot-Pecan Cinnamon Rolls           

 

Breads

 

1 (26.4-oz.) pkg frozen biscuits

1 6-oz.) pkg dried apricots            

flour    

1/4 cup butter, softened          

3/4 c. firmly packed brown sugar                                     

1 tsp. ground cinnamon         

1/2 c. chopped pecans, toasted

1 cup powdered sugar   

3 Tbsp. milk    

1/2 tsp. vanilla extract 

 

Arrange frozen biscuits, w/ sides touching, in 3 rows of 4 biscuits on lightly floured surface.  Let stand 30            to 45 min. or until thawed but still cool to the touch.   Pour boiling H20 to cover dried apricots; let stand 10 min.; drain, chop. Sprinkle thawed biscuits lightly w/ flour.  Press edges together; pat to form a 10×12-in. rectangle of dough; spread evenly w/ soft butter. Stir b. sugar & cinnamon; sprinkle evenly over butter. Sprinkle apricots & pecans over sugar.  Roll up, starting at one long end; cut into 12 (about 1-in. thick) slices.  Place into a lightly greased 10-in. cast-iron skillet, 10-inch round pan, or 9-inch sq. pan. Bake @375 for 35 to 40 min. or until center rolls are golden brown and done ; cool slightly.

 

Stir together:

1 c. powdered sugar,

3 T. milk, &

1/2 tsp. vanilla;

Drizzle  over rolls

. 

SUBSTITUTE: 8-oz.cream cheese for 1/4 c. butter….raisins, any dried fruit.            10/55/40min.                Southern Living Magazine

Even Better Banana Bread

Even Better Banana Bread  

 

Bread  

 

1/2 cup butter  (1 stick)           

1 cup sugar      

2 eggs 

1 tsp. vanilla extract 

1 1/2 cups flour           

1 tsp. baking soda    

1/2 tsp. salt      

1 cup mashed bananas (approx. 3 large)   

1/2 cup nuts     

1/2 cup sour cream

                                   

 

Cream the butter with sugar.  Add the eggs and vanilla. Add the dry ingredients; mix.  Add the mashed bananas, nuts and sour cream.  Bake in a greased loaf pan in a 350 degree oven for 1 hour.                            

THE RIPER THE BANANAS, THE BETTER!                         

 I found this recipe about 2 years ago and really like it.            Quick!            1 loaf   

Muffins: Basic Recipe, Variations and Toppings

Muffins (Basic Batter Recipe) 

 

Breads

 

1/4 c. skim milk           

3 Tbsp. veg. oil

1 large egg       

1 1/4 c. flour    

1/2 c. whole wheat flour      

1/4 c. rolled oats     

1/2 c. brown sugar, packed  

1/4 c. white sugar   

1/4 tsp. salt      

2 tsp. baking powder           

1/8 tsp. cinnamon

                       

 

Preheat oven to 400.  Spay muffin tins or leaf pan w/ coking spray.  In food processor or large bowl beat milk, oil and egg.  In separate bowl mix well remaining ingredients.  Blend dry ingredients into wet  until just moistened.  Add variation ingredients.  Fill regular small or mini muffin cus half full or fill loaf pan.  Bake muffins 15-18 min. until tops are golden or loaf 25-30 min. until top is golden.  Makes about 18 small muffins, 30 mini muffins or 1 loaf.            

 

VARIATIONS:             

 

Blueberry                                 

 

Fold 1 c. fresh blueberries or frozen blueberries (thawed and drained) into batter.                          

 

APPLE: 

 

Fold 1 1/2 c. peeled, shredded apple,

2 Tbsp. walnut pieces & dash of ground ginger into batter.                         

 

                       

 

CARROT:        

 

Fold 1 1/2 c. finely shredded carrot,

1/3 c. raisins &

2 Tbsp. walnut pieces into batter      

  

BANANA;   

 

Decrease milk to 1/2 c. 

Fold 1/2 c. well mashed banana &

2 Tbsp. walnut pieces into batter.      

  

PUMPKIN:    

 

Decrease milk to 1/2 c. 

Fold 3/4 c. canned pumpkin,

1/8 tsp. nutmeg,

2 Tbsp. walnut pieces into batter.      

 

TOPPINGS:   

 

Almond Topping: 

 

2 Tbsp almond slices,

2 Tbsp rolled oats,

1/2 tsp. butter,

1 Tbsp sugar   

  

CRUNCH TOPPING:   

 

1/4 c. whole wheat breakfast             cereal flakes,

1 Tbsp. flour,

2 Tbsp. white sugar,  

1 tsp. Butter

 

CINNAMON SUGAR:    

 

2 Tbsp. white sugar,

1/4 tsp. cinnamon         

                                                      T                                                                               

 

TOPPINGS:   Blend all toppings in mini-food processer and sprinkle on just before baking.       

 

PECAN TOPPING   

 

2 Tbsp. pecan pieces,

1/4 c. whole-wheat breakfast cereal flakes,

1 tbsp. brown sugar,

1 tsp. butter     

 

Southern Turkey Dressing

Southern Turkey Dressing          

 

Breads

 

3/4 regular loaf bread (toasted)

1 Jiffy cornbread mix, cooked and cubed  

1 1/2 c. onion, chopped          

3 c. celery, chopped          

1/ lb. butter or oleo     

1 apple, peeled & chopped      

2 tsp. salt         

1/2 tsp. pepper

4 tsp. poultry seasoning         

                                   

 

Melt butter or oleo, sauté onion & celery until clear.  Add apple last.  Pour on top of bread cubes.  Add 1 qt. of hot broth and mix well.  Let stand for a while in mixing bowl before pouring in greased Pyrex 9×13 inch casserole dish.  Cook in 400 oven until brown (about 30 min.)                                   

 Aunt Clara Blackwood

Sourdough Pancakes

Sourdough Pancakes         

 

Breads

 

1 c. Starter      

2 c. lukewarm water   

2 1/2 c. flour    

2 large eggs, well beaten      

2 Tbsp. sugar  

1/3 c. half & half      

2 Tbsp. cooking oil       

1 tsp. soda      

                                               

 

Mix starter, water, & flour in bowl; keep overnight.  Stir in remaining ingredients the next morning.  Let mixture bubble 10 min.  Bake on griddle, using 1/4 c. batter for each cake.  Makes 2 doz. 5 inch flapjacks.                          

 Mom

Sourdough Bread

Sourdough Bread  

 

Breads

 

1 c. milk          

1/3 c. sugar     

1/3 c. shortening        

1 tsp. salt         

1 pkg. dry yeast   

2 Tbsp. lukewarm water   

1 1/2 c. starter 

5 c. flour

                                                           

 Scald milk; add sugar, shortening & salt.  Stir to melt sugar & shortening: cook to lukewarm .  Dissolve yeast in warm water.  Beat together cooled milk mixture, yeast, starter, & 2 cups flour.  Add remaining flour to make stiff dough.  Turn onto floured surface, knead 5-10 min.  Add enough flour to keep from sticking.  Place in greased bowl, turning to grease surface.  Let rise until it doubles (1 1/2 hrs.). Punch down, let rise again, about 1/2 hr; divide in 2 balls.  Cover w/ towel & let rest 10 min.  Shape into 2 loaves & put each in greased 9×5x3 pan. Rise until double, about 1 hr.  Bake in 400 oven for 40 min.  Turn out & cool