Marvelous Recipes

Delicious banana taste in every bite of these wonderfully easy-to-make muffins! Yum!

3 large ripe bananas, mashed (about 1-1/4 cups)
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups all-purpose flour
1/3 cup chopped walnuts or pecans

1. In a large bowl, combine the bananas and butter; stir in the sugar, egg and vanilla extract.

2. In a small bowl, combine the baking soda, salt and flour; blend well. Add the flour mixture to the banana mixture; blend well.

3. Fill greased or paper lined muffin cups 3/4 full. Bake at 350 degrees F. for 18 to 22 minutes. Cool on a wire rack. Makes 12 muffins.

Emily

These light, golden, cinnamon flavored biscuits full of plump raisins and lightly drizzled with a simple icing, are wonderful served fresh from the oven for breakfast or brunch!

BISCUITS:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/3 cup shortening
1/2 cup raisins
3/4 cup buttermilk
1 teaspoon vanilla extract

ICING:
1/3 cup powdered sugar
2 teaspoons milk

1. In a large bowl, combine the first 6 ingredients; cut in the shortening until the mixture resembles coarse crumbs. Stir in the raisins. Add the buttermilk and stir just until moistened. Turn onto a lightly floured surface; knead 5 to 6 times. Roll to 1/2-inch thickness; cut with a 2-1/2-inch biscuit cutter.

2. Place on a greased baking sheet with sides slightly touching. Bake at 425 degrees F. for 12 to 15 minutes or until golden brown.

3. In a small bowl, combine the powdered sugar and milk; drizzle over the biscuits. Serve warm.Makes 12 biscuits.

Nutrition information: 1 biscuit = 1 serving. Each serving contains: 179 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 340 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Emily

I have made bread using this recipe for many years and have always had great success with it. It takes a bit of time to prepare but I think it is well worth it!

2 packages (1/4 ounce each) active dry yeast
1 cup lukewarm water
2 cups milk diluted with 2 cups water
4 tablespoons sugar
4 teaspoons salt
4 tablespoons melted shortening
2 cups all-purpose flour
10 cups all-purpose flour

Dissolve yeast in lukewarm water; set aside. In a large saucepan, scald* the milk/water mixture. Add the sugar, salt and melted shortening; cool to lukewarm. Add 2 cups all-purpose flour and mix well; add the yeast mixture.

Add the remaining all-purpose flour, 1 cup at a time mixing well after each addition. Knead dough until smooth. Place in a large, well-greased bowl; grease top of dough and let stand, covered with a clean cloth, in a warm place** to rise for 1-1/2 hours. Remove from bowl to a lightly floured surface; knead 8 strokes; divide into 4 equal parts and let rest, covered with a clean cloth, for 10 minutes. Shape and put into well-greased loaf pans and let rise for 1 hour more.

Bake at 400 degrees F. for 20 to 30 minutes or until risen and golden brown. Grease or butter the tops, leave in the pans and wrap the pans and bread in a clean cloth until cooled. This will give the bread a soft crust. Remove from the pans and cool completely. Makes 4 loaves.

* To scald milk/water mixture, heat in a medium saucepan, over medium-high heat, just until small bubbles form on the surface; immediately remove from the heat. Do not allow the mixture to boil.

** To create a warm place for the dough to rise, I heat my oven to 200 degrees F for about 5 to 10 minutes, then turn off the oven and place the covered dough inside.

Emily

I made a batch of these for breakfast this morning and they were a big hit! All the goodness of whole wheat and oats in a mouth-watering, delicious muffin!

1 cup whole wheat flour
1 cup rolled oats, quick cooking or old-fashioned
2 teaspoons baking soda
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup chopped nuts, (I used walnuts)
1 egg, beaten
1 cup milk
3 tablespoons olive or canola oil

1. In a large bowl, combine all the dry ingredients, including the raisins, coconut and chopped nuts.

2. Make a well in the center of the dry ingredients. Add the egg, milk and oil; blend only until moistened.

3. Fill greased muffin cups 1/2 full with mixture. Bake at 375 degrees F for 15 to 17 minutes. Makes 12 to 16 muffins.

Emily

Luscious tangy-sweet lemon flavor in every bite!

1-1/3 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, lightly beaten
2/3 cup milk
3 tablespoons canola oil
2 tablespoons lemon juice
1/3 cup chopped pecans
2 tablespoons lemon juice
1 tablespoon sugar

Preheat oven to 350 degrees F. Grease bottom and sides of a 7×4-inch loaf pan; set aside.

In a medium bowl, combine the flour, sugar, baking powder and salt. Make a well in the center of flour mixture; set aside.

In a separate bowl, combine the egg, milk, oil, and lemon juice. Add the egg mixture to the flour mixture all at once; stir just until moistened. Fold in the pecans. Pour batter into prepared loaf pan.

Bake for 45 to 50 minutes or until wooden toothpick inserted near the center comes out clean.

Stir together the lemon juice and sugar; brush top of warm loaf with the lemon sugar mixture. Cool in the pan on wire rack for 10 minutes. Remove from the pan and cool completely on wire rack. Wrap tightly and store over night before serving. Makes 1 loaf.

Emily

I found this wonderful recipe over at Connie’s blog Meal Planning With Connie. I made them for dinner last night and they were incredible! Light, fluffy and melt-in-your mouth delicious!

2 cups all-purpose baking mix (Bisquick), (I used a generic brand and it worked fine)
1 cup shredded cheddar cheese
3 tablespoons butter, melted
1 egg
2/3 to 1 cup milk

1. Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray.

2. Mix all the ingredients together in a large bowl. Spoon into muffin cups filling them 2/3 full.

3. Bake for about 8 minutes or until golden brown. Makes about 15 muffins.

Emily

Add just the right touch to your favorite soup or stew with these delicious golden brown cornbread muffins! A wonderful Fall dinner idea!

1 cup all-purpose flour
1 cup corn meal
1 teaspoon salt
3 teaspoons baking powder
1 egg, beaten
1 cup milk
3 tablespoons canola or vegetable oil

1. Preheat oven to 400 degrees F.

2. In a large bowl, combine the flour, corn meal, salt and baking powder. Stir in the beaten egg, milk and oil.

3. Grease a muffin tin; place in preheated oven until hot. Remove from oven; fill each muffin cup 2/3 full with the corn meal mixture.

4. Bake for 20 to 25 minutes or until golden brown. Makes 12 muffins.

Emily

I have had this bread recipe for so many years I can’t remember where I found it. It is still just as delicious today as it was when I first made it years ago. I enjoy it best with coffee for breakfast!

2 cups all-purpose flour
3/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped pecans
1 egg
1/4 cup canola or vegetable oil
1 cup applesauce

1. Preheat oven to 350 degrees F.

2. Sift together the flour, sugar, baking powder, salt, baking soda and cinnamon; stir in the pecans.

3. In a large mixer bowl, beat the egg, oil and applesauce. Add the dry ingredients to the egg mixture; stir just until blended.

4. Pour into a greased 5.25 x 9 x 2.75-inch loaf pan. Bake for 50 minutes to 1 hour or until wooden toothpick inserted in center of loaf comes out clean. Cool in pan 5 minutes. Turn out onto wire rack to cool completely. Makes 1 loaf.

Emily