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Crusty Garlic Bread

Enjoy this mouthwatering Italian bread, fragrant with garlic, herbs and Parmesan cheese, served warm from the oven.

2 cloves garlic
1-1/2 cups flat-leaf parsley leaves, lightly packed
1/3 cup walnut pieces
1/3 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon salt
1/3 cup olive oil
1 (1 pound) loaf Italian bread

1. Preheat the oven to 400 degrees F. Drop the garlic into a running food processor or blender and process until finely chopped. Add the parsley, walnuts, Parmesan cheese, basil and salt; process until the parsley and walnuts are finely chopped.

2. With the food processor or blender running, gradually add the oil. Process, scraping the side down occasionally, until the mixture is smooth.

3. With a serrated knife, cut the bread in half, horizontally. Spread the herb topping over the cut sides of the bread. Wrap each half loosely in aluminum foil.

4. Bake until the bread is heated through, 15 to 18 minutes. Unwrap the top of the bread and bake for 3 minutes longer. Cut each half into 2-inch slices. Serve warm. Makes 6 to 8 servings.

Emily

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Pumpkin Bread #2

Pumpkin Bread #2This is a wonderful bread to serve at breakfast or brunch. I enjoy it best slightly warm with my morning coffee.

1 (15 ounce) can pumpkin
4 large eggs
1 cup canola oil*
1/3 cup water
4 teaspoons pumpkin pie spice
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 cups granulated sugar
3-1/2 cups all-purpose flour
1 cup raisins
1 cup chopped walnuts or pecans

1. In a large bowl, combine pumpkin, eggs, oil and water; mix well stirring by hand. Sift together the pumpkin pie spice, baking powder, baking soda, salt, sugar and flour. Add the flour mixture to the pumpkin mixture a little at a time blending well after each addition. Stir in the raisins and nuts.

2. Divide batter evenly between 2 greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees F. for 1 hour or until wooden toothpick or knife inserted near the center comes out clean. Makes 2 loaves.**

* You may use 1/2 cup of oil and 1/2 cup of applesauce instead of the 1 cup of oil, if desired.

** This bread freezes well. Just wrap in plastic wrap then put into a zipper seal freezerĀ  bag.

Emily

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Cinnamon Oatmeal Bread

Cinnamon Oatmeal BreadThis lightly cinnamon flavored bread is great “as is” hot from the oven or add a pat of butter for extra eating pleasure. I enjoy it for breakfast or brunch with a hot cup of coffee.

1 cup quick-cooking oats
1/2 cup all-purpose flour
1/4 cup granulated sugar
Pinch of salt
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
3/4 cup milk
1 egg, beaten
2 tablespoons cooking oil

1. In a large mixer bowl, combine the oats, flour, sugar, salt, baking powder and cinnamon with a wire whisk until well blended. Stir in the remaining ingredients; blend well. Pour into a well greased or buttered round cake pan.

2. Bake at 350 degrees F. for 18 to 20 minutes. Cut into 8 wedges; serve hot. Makes 8 servings.

Emily

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Spoon Biscuits

Spoon BiscuitsWhen I’m in the mood for homemade biscuits but don’t want to do all the work of rolling and cutting, I turn to this simple recipe. The shape is different because they are baked in a muffin tin but the texture and flavor are pure biscuit heaven!

1 cup self-rising flour
1/2 cup milk
2 tablespoons mayonnaise

1. In a small bowl, combine the flour and milk; blend well. Stir in the mayonnaise and blend well.

2. Spoon the dough into well greased muffin tins to about 1/2 full. Bake at 400 degrees F for 15 to 20 minutes or until golden brown. Makes 6 to 9 biscuits depending on the size of the muffin tins.

Emily

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Angel Biscuits

Angel BiscuitsThese delightful buttermilk biscuits are so good, they’re like a little taste of heaven! There’s nothing better for breakfast than one of these fresh hot biscuits smothered in butter and your favorite jelly or jam.

5 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
3/4 cup shortening
1 (1/4 ounce) package active dry yeast
1/2 cup warm (not hot) water
2 cups buttermilk

1. Sift together the first 5 ingredients; blend shortening into dry ingredients using a pastry blender.

2. In a small bowl, combine the yeast and warm water; add to the flour mixture. Stir in the buttermilk; blend thoroughly.

3. Turn out onto a lightly floured surface; roll to 1/4-inch thickness. Using a 2-inch biscuit cutter, cut out and place on an ungreased baking sheet with sides touching.

4. Bake at 400 degrees F. for 12 to 15 minutes. Makes about 3 dozen biscuits.

Emily

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Garlic & Herb Popovers

Garlic & Herb PopoversWe enjoy these “light as air” garlic and herb flavored popovers with just about any dinner I serve. The batter will be very thin but that’s the way it is supposed to be!

1-1/2 cups 2% milk
1-1/2 cups all-purpose flour
1 tablespoon melted butter
1/2 teaspoon salt
3 eggs
1 garlic clove, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley

Preheat the oven to 450 degrees F. In a medium mixer bowl, combine the milk, flour, butter and salt. Beat at medium-high speed of mixer until blended. Add the eggs 1 at a time, beating after each addition, just until smooth.

Stir in the garlic, thyme and parsley. Fill 12 greased muffin cups 3/4 full. Bake for 15 minutes at 450 degrees F. Reduce the heat to 350 degrees F. and bake an additional 15 to 20 minutes or until golden brown. Makes 12 popovers.

Emily

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Banana Nut Muffins

Banana Nut MuffinsDelicious 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

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Cinnamon Raisin Biscuits

Cinnamon Raisin BiscuitsThese 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

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