1. Combine biscuit mix, sugar, and orange peel in a bowl. Add milk; stir with a fork until a dough is formed.
2. Turn dough onto a lightly floured surface. Shape into a ball and knead until dough is smooth. Roll dough into a rectangle, 18×10 inches. Brush dough with melted butter. Mix brown sugar, cinnamon, pecans, and blueberries and spoon over dough. Roll up jelly-roll fashion and cut into 12 equal pieces.
3. Put each piece cut side up into a well-greased muffin-pan well or paper baking-cup-lined muffin-pan well.
4. Bake at 425 ํF 15 to 20 minutes. Remove from muffin pans.  Serve warm.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

• 1  cup snipped dried prunes
• ³/₄ up water
• ¹/₄ teaspoon ground allspice
• ¹/₄ teaspoon ground cinnamon
• ¹/₂ teaspoon lemon juice
• ¹/₄ cup honey
• ¹/₃ cup firmly packed brown sugar
• ¹/₂ cup sliced almonds

Dough:

• 1  package active dry yeast
• ¹/₂ cup warm water
• 2  tablespoons oil or melted shortening
• ¹/₃ cup honey
• 1¹/₄ teaspoons salt
• ³/₄ cup milk
• 3¹/₂ to 4 cups whole wheat flour
• ¹/₂ cup finely chopped almonds

Topping:

• Confectioners’ sugar (optional)

1. For filling, put prunes and water into a small saucepan. Bring to boiling. Reduce heat and simmer 10 to 15 minutes, or until mixture becomes mushy. Turn contents of saucepan into an electric blender container. Add the spices, lemon juice, honey, and brown sugar; cover and blend until smooth. Pour into a bowl and mix in sliced almonds. Cool.

2. For dough, soften yeast in warm water in a large bowl. Add oil, honey, salt, and milk. Stir in 1 cup whole wheat flour and chopped almonds. Beat vigorously 2 minutes. Beat in enough of the remaining flour to make a stiff dough.

3. Turn dough onto a surface lightly floured with whole wheat flour. Knead about 10 minutes, or until dough is smooth, elastic, and shows small blisters under surface when drawn tight.

4. Form dough into a ball and put into a greased deep bowl; turn to bring greased surface to top. Cover; let rise in a warm place until double in bulk (about 1¹/₄ hours).

5. Punch dough down and turn onto a lightly floured surface. Divide in half. Roll each half into a 12 x 4-inch rectangle. Spread with half of cooled filling. Roll up jelly-roll fashion, starting with a 12-inch side, and shape into a half circle. Place seam side down on greased cookie sheet. Cut dough with kitchen scissors at 1-inch intervals about three quarters of the way through roll. Turn each section on its side. Cover and let rise again until double in bulk (about 45 minutes).

6. Bake at 425 ํF 10 minutes.  Reduce to 350 ํF and bake 20 to 25 minutes.

7. Remove from oven and place on wire racks. If desired, sift confectioners’ sugar over coffee cakes.

[ 2 coffee cakes ]

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

1. Combine biscuit mix, sugar, and orange peel in a bowl. Add milk; stir with a fork until a dough is formed.

2. Turn dough onto a lightly floured surface. Shape into a ball and knead until dough is smooth. Roll dough into a rectangle, 18×10 inches. Brush dough with melted butter. Mix brown sugar, cinnamon, pecans, and blueberries and spoon over dough. Roll up jelly-roll fashion and cut into 12 equal pieces.

3. Put each piece cut side up into a well-greased muffin-pan well or paper baking-cup-lined muffin-pan well.

4. Bake at 425 ํF 15 to 20 minutes. Remove from muffin pans.
Serve warm.

[ 1 dozen rolls ]

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

1. Measure warm water into a warm large bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, salt, and margarine. Stir in 2 cups all-purpose flour. Beat with rotary beater until smooth (about 1 minute). Add 1 cup all-purpose flour; beat with rotary beater until smooth (about 1 minute). Add 1 cup all-purpose flour; beat vigorously with a wooden spoon until smooth (about 150 strokes). Stir in whole wheat flour, dates, pecans, cinnamon, and enough of the remaining all-purpose flour to make a soft dough.

2. Turn dough onto a lightly floured surface. Knead 8 to 10 minutes, or until dough is smooth, elastic, and shows small blisters under surface when drawn tight. Cover with plastic wrap, then a towel. Let rest 20 minutes.

3. Punch dough down. Divide into 3 equal portions. Roll each into a 12×7-inch rectangle. Shape into loaves. Place in 3 greased 7x4x2-inch loaf pans. Brush loaves with oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours.

4. When ready to bake, remove loaves from refrigerator. Uncover dough carefully. Let stand uncovered 10 minutes at room temperature. Puncture with a greased wooden pick or metal skewer any gas bubbles which may have formed.

5. Bake at 400 ํF about 35 minutes. Remove from pans immediately, place on wire racks to cool, and, if desired, brush with margarine.

[ 3 loaves bread ]

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

1. Mix 2³/₄ cups flour, sugar, salt, and undissolved yeast thoroughly in a large mixer bowl.

2. Put milk and shortening into a saucepan. Set over low heat until very warm (120-130 ํF). Add liquid mixture gradually to dry ingredients while mixing until blended. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Mix in eggs and 1³/₄ cups flour, or enough to make a batter. Beat at high speed 2 minutes, scraping bowl occasionally. Blend in cornmeal and enough of the remaining flour to make a smooth, thick batter.

3. Cover; let rise in a warm place until double in bulk (1 to 1¹/₂ hours).

4. Beat batter down. Cut against side of bowl with a large spoon enough batter at one time to fill each greased 2¹/₂- or 3-inch muffin-pan well two-thirds full, pushing batter with a rubber spatula directly into well. Cover; let rise again until almost double in bulk (about 30 minutes).

5. Bake at 400 ํF about 20 minutes. Brush tops with melted butter. Remove from pans and serve piping hot.

[ 1¹/₂ to 2 dozen muffins ]

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

1. Soften yeast in warm water. Set aside.

2. Combine butter, molasses, salt, and milk in a large bowl; mix well. Cool to lukewarm.

3. Mix 1 cup whole wheat flour, then yeast, into liquid mixture. Add remaining whole wheat flour, 1 cup at a time, mixing after each addition. Add all-purpose flour gradually, beating until a stiff dough is formed.

4. Turn dough onto a lightly floured surface. Knead 10 minutes, or until dough is smooth and elastic. Cover; let rest 20 minutes.

5. Punch dough down and divide in half. Shape into loaves and place in greased 9x5x3-inch loaf pans. Cover; let rise in a warm place until double in bulk (1 hour).

6. Bake at 375 ํF 40 to 45 minutes. Remove from pans and place on wire racks to cool.

[ 2 loaves bread ]

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

1. Mix 1¹/₂ cups flour, sugar, salt, and undissolved yeast thoroughly in a large mixer bowl.

2. Combine yogurt, water, and margarine in a saucepan. Set over low heat until very warm (120-130 ํF); margarine does not need to melt. Add liquid mixture gradually to dry ingredients while beating at low speed of electric mixer. Beat at medium speed 2 minutes, scraping bowl occasionally. Add 6 eggs, 1 cup flour, and 1¹/₂ cups shredded cheese.  Beat at high speed 2 minutes, scraping bowl occasionally.  Stir in enough of the remaining flour to make a stiff dough.

3. Turn dough onto a lightly floured surface. Knead 8 to 10 minutes, or until dough is smooth, elastic, and shows small blisters under surface when drawn tight.

4. Form dough into a ball and place in greased deep bowl; turn to bring greased surface to top. Cover; let rise in a warm place until double in bulk (about 1 hour).

5. Punch down dough; turn onto lightly floured surface. Divide in half. If using ham, knead 1 cup ham strips into each half. Shape each half into a ball and place on a greased cookie sheet. Cover; let rise again until double in bulk (about 1 hour).

6. Combine egg and milk; brush over loaves. Sprinkle with remaining ¹/₂ cup cheese.

7. Bake at 350 ํF about 30 minutes. Remove from cookie sheets and place on wire racks to cool.

[ 2 loaves bread ]

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

1. Combine bran cereal, sugar, salt, and margarine in a bowl. Add boiling water; stir until margarine is melted. Cool to lukewarm.

2. Measure warm water into a warm large bowl. Sprinkle in yeast; stir until dissolved. Mix in lukewarm cereal mixture, egg, and enough of the flour to make a stiff dough.

3. Turn dough onto a lightly floured surface; knead 8 to 10 minutes, or until smooth and elastic. Form dough into a ball and place in a greased deep bowl; turn to bring greased surface to top. Cover; let rise in a warm place until double in bulk (about 1 hour).

4. Punch dough down; divide in half. Divide each half into 12 equal pieces. Form each piece into a smooth ball. Place in greased muffin-pan wells, 2¹/₂ x 1¹/₂ inches, or in 2 greased 8-inch round cake pans. Brush rolls with melted margarine. Cover; let rise again until double in bulk (about 30 minutes).

5. Bake at 375 ํF 20 to 25 minutes. Remove from pans and place on wire racks. Serve warm.

[ 2 dozen rolls ]

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

1. Core pears, but do not peel. Cut lengthwise slices from one pear and reserve to decorate top. Dice enough remaining pears to measure 1 cup.

2. Mix shortening, grated lemon peel, and brown sugar in a bowl. Add honey, lemon juice, water, and egg; mix well.

3. Sift all-purpose flour, baking soda, salt, cinnamon, and cloves; stir in whole wheat flour. Add flour mixture to liquid mixture; stir just enough to moisten flour. Mix in walnuts and diced pears. Turn into a greased 9x5x3-inch loaf pan and arrange reserved pear slices crosswise along center.

4. Bake at 325 ํF 70 to 75 minutes.

5. Cool bread 10 minutes in pan on wire rack; remove from pan and cool completely before slicing or storing.

[ 1 loaf bread ]

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

1. Cream butter in a bowl; add sugar gradually, mixing until light and fluffy. Beat in eggs.

2. Sift flour, baking powder, baking soda, and salt together. Add flour mixture alternately with apples to creamed mixture, mixing until blended after each addition. Stir in walnuts and grated lemon peel. Turn into a greased 9x5x3-inch loaf pan and spread evenly.

3. Bake at 35O ํF 45 to 50 minutes.

4. Cool bread 10 minutes in pan on wire rack; remove from pan and cool completely before slicing or storing.

[1 loaf bread]

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.