Pumpkin Scones

I started with this recipe and, well, de-veganised it. Not because I have anything against the vegan version, but because I didn't have any vegan butter spread on hand.

Pumpkin Scones

1/4 c milk

1/2 c pumpkin

1 t lemon juice

1 c whole wheat flour

1 c white flour

1/2 t baking soda

1/2 c sugar

1.5 t baking powder

1/4 t cream of tartar

1/2 t salt

1/2 t cinnamon

1/2 t nutmeg

1/4 t ginger

1/2 c butter, chilled

Preheat oven to 350

1. Mix together milk, lemon juice and pumpkin. Set aside

2. Mix all dry ingredients together. Cut in butter with a pastry cutter until thoroughly incorporated.

3. Mix in wet ingredients - batter will be very thick and dry.

4. Knead lightly and form into a circle.

5. Cut into 8 wedges and carefully place each wedge on a baking sheet. Bake at 350 for 20 minutes.

6. When cool, glaze with the following two glazes:

Sugar Glaze

1/2 c powdered sugar

1 Tbsp milk

Spice Glaze

1/2 c powdered sugar

1/4 t cinnamon

1/4 t nutmeg

1/4 t ginger

1 Tbsp milk

Often times I leave out the glaze in cookie and muffin recipes, but this recipe needs the glaze. The scones aren't very sweet on their own and the glaze add just the right amount of sweetness.

Lemon Zucchini Muffins

I loved these, but the kids were just so-so. I thought it was a great change of pace from the cinnamon flavored zucchini muffin

Ingredients

• 1 c all-purpose flour
• 1 c whole wheat flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 2 teaspoons grated lemon rind
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup coarsely shredded zucchini
• 3/4 cup milk
• 2 tablespoons coconut oil
• 1 tablespoon olive oil
• 1 large egg
• Cooking spray

Preparation

Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.

I topped with a glaze made of lemon juice and powdered sugar.

Chocolate Zucchini Cupcakes

I made this to use up some more zucchini. I loved how they turned out - definitely a more cake like texture than a muffin/quick bread texture.

Ingredients

• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup (4 ounces) block-style cream cheese, softened
• 1/4 cup butter, softened
• 2 Tbsp coconut oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 1 c whole wheat flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup buttermilk
• 2 cups shredded zucchini
• 2/3 cup semisweet chocolate chips
• 1/4 cup chopped walnuts
• 
  

Preparation

Preheat oven to 350°. Grease muffin tins

Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.

Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350° for 20 minutes or until a wooden pick inserted comes out clean.

Zucchini and Pineapple Muffins

I started with this recipe and turned it into more of a breakfast muffin.

Ingredients:

3/4 c all-purpose flour

3/4c whole wheat flour

1/2 c quick cooking oats

1 c sugar

1/2 c coconut (I use raw, unsweetened)

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

2 Tbsp canola Oil

2 Tbsp coconut oil (if don't have, use canola)

2 Large eggs

1 tsp vanilla

2 c grated, unpeeled zucchini - well drained

1 20oz can crushed pineapple, drained

Directions:

1. Preheat oven to 350

2. Mix dry ingredients (flour - ginger) and stir with whisk.

3. Mix oils, eggs and vanilla.

4. Stir egg mixture, pineapple and zucchini into flour mixture and mix gently.

5. Put into 18-24 greased muffin tins and bake 15-20 minutes, or until toothpick inserted into the middle is dry.

Bread Machine Bagels

Ingredients:

1.25 c whole wheat flour

1 c bread flour

1 tsp salt

1 Tbsp butter

2 Tbsp honey

2/3 c water

1.5 tsp yeast

Directions:

1. Add ingredients as specified by your bread machine and set on dough cycle.

2. When dough is finished, remove dough and place in a greased bowl in the fridge for 20 min.

3. Divide the dough in 6-8 equal portions and roll into a 6-8 inch log.

4. Seal ends together and pinch very tightly.

5. Rise on greased dish for 30-45 min

6. Bring 1 gallon water with 1 Tbsp sugar to a boil.

7. Boil 4 bagels at a time for 3 minutes on each side.

8. Place boiled bagels on a wire rack to drain briefly.

9. Put boiled bagels onto a greased baking pan and bake at 450 for 20 minutes or until golden brown, turning halfway.

Multigrain Pancakes

Ingredients:
1/2 c white flour
1/2 c whole wheat flour
1/4 c quick cooking oats
2 Tbsp cornmeal
2 Tbsp brown sugar
1.5 tsp baking powder
1/2 tsp salt
1 cup milk (or more, depending on how then you like your pancakes)
1/3 cup plain yogurt
1 Tbsp oil
1 egg

Directions:
1. Preheat griddle/pan
2. Mix all dry ingredients in one bowl and wet ingredients in another. Stir together gently.
3. Cook.

Morning Glory Muffins

I modified this recipe from the back of my Gold Medal flour bag. So good!

Ingredients:
2 eggs
1/2 c oil
1/4 c milk
2 tsp vanilla
1 c all purpose flour
1 c whole wheat flour
3/4 c packed brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1.5 c shredded carrots
1 c shredded apple
1/2 c shredded zucchini
1/2 c coconut (I used unsweetened, unsulfered)
3/4 c sliced almonds

Directions
1. Heat oven to 350. Grease muffin tin - I made 12 regular size and 12 mini muffins
2. Mix eggs, oil, milk and vanilla. Add flours, sugar, soda, cinnamon and salt and mix gently. Stir in carrots, apples, zucchini, coconut and 1/2 cup of almonds.
3. Place batter in muffin tins and top with remaining almonds.
4. Bake 20-25 minutes or until toothpick comes out clean.

Rosemary and Cheese Muffins

I made these last night to go with a tomato based soup. Yummy and quick.

Ingredients:
1 cup shredded Parmesan cheese
2.25 cups flour (I did half and half white and whole wheat)
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper
2 tsp chopped fresh rosemary
3 Tbsp pine nuts (optional)
1.75 c milk
2 Tbsp olive oil
1 egg

Directions:
1. Preheat oven to 350
2. Combine all dry ingredients (cheese-rosemary/pine nuts) and mix. Make a well in center and pour in milk, olive oil and egg.
3. Mix just until moistened. Batter will be wet and somewhat thin.
4. Spoon into 14-16 greased muffin tins and top with more shredded cheese (if desired).
5. Bake 15-20 minutes, until center springs back when lightly touched.

Bread Machine Butter Rolls

I made these last night and they were so yummy. Husband and I ate 3 a piece.

Ingredients:
1/2 c warm milk
2 Tb butter
1/4 c sugar
1 egg
1/2 tsp salt
1 c bread flour
1 c whole wheat flour
1 tsp yeast

Preparation:
1. Add all ingredients and set machine for dough cycle.
2. Grease 8 in baking pan.
3. After cycle completes, remove dough and shape into balls. I shaped into 9 balls.
4. Let rise for at least 1 hour (I did 2.5 hours).
5. Bake at 350 until golden brown, about 15 minutes.

Whole Wheat Oatmeal Raisin Muffins

These muffins are remarkably good for being 100% whole wheat. I usually add pecans or walnuts.

Ingredients
1 cup whole wheat flour
1/4 c granulated sugar
1/4 c packed brown sugar
2 Tb wheat or oat bran
1.5 tsp baking soda
1 tsp ground cinnamon
1/2 teaspoon salt
1.5 C oats
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats, raisins, and cranberries.
2. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
3. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Pumpkin Bread

This is a favorite in our home. It makes two loaves and freezes wonderfully.

1.5 cups all-purpose flour
1.5 cups whole wheat flour
1/4 cup oat bran or ground flax seed (optional)
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten

1 (15-ounce) can pumpkin

1/2 cup finely shredded carrot
1 finely diced apple (optional)

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine dry ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, carrots, apple (if using) and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist.
3. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.