Breads and Rolls

[Guardian Angel]

Old-Fashioned Steamed Pudding

1 cup (2 sticks) butter, softened
1 cup sugar
1 cup milk
4 eggs
1 (20-1/2-ounce) container mincemeat with rum and brandy
2 cups pecans, chopped
1 cup all-purpose flour
7 slices white bread, torn into small pieces
 
Coat a 10-inch Bundt pan or tube pan with nonstick cooking spray.
In a large bowl, beat the butter, sugar, milk, and eggs until well combined. Add the remaining ingredients and beat until well combined.  Pour into the prepared pan and cover tightly with aluminum foil. Fill a large soup pot halfway with hot water and place the pan in the pot. Cover and cook over medium heat for 2-1/2 hours. Remove the pan from the pot and allow to cool for 15 minutes.  Uncover and invert the pudding onto a serving platter. Serve warm, or allow to cool before serving.

It's easy to spark this up with a sauce you make by whisking 1-3/4 cups confectioners' sugar, 1/3 cup melted butter, 1/4 cup heavy cream, 1/2 teaspoon vanilla extract, and 1 tablespoon light rum until smooth and creamy. If you prefer a vanilla-flavored sauce, eliminate the rum and increase the vanilla extract to 1 teaspoon.

[Madisons]

Banana Streusel Topped Muffins


1 & 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

Topping

1/3 cup packed brown sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees.  Lightly grease 10 muffin cups or line with muffin papers.

In a large bowl,  mix together 1 & 1/2 cups flour, baking soda, baking powder and salt.

In another bowl, beat together bananas, white sugar, egg and melted butter.  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.

In a small bowl,  mix brown sugar 2 tablespoons flour and cinnamon.  Cut in one tablespoon butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.

Bake in preheated oven 18-20 minutes, until toothpick inserted into center of a muffin comes out clean.

I sometimes add about 1/4 cup chopped pecans to the topping mix.

[Madisons]

Peanut Butter & Jelly Muffins


1 cup flour
1/4 cup white sugar
1 & 1/4  teaspoon baking powder
1/4  teaspoon salt
6 tablespoons chunky peanut butter
6 tablespoons milk
1 egg
1/8 cup fruit preserves

Preheat oven to 400 degrees.

Combine flour, sugar, baking powder and salt in a mixing bowl.  Cut in peanut butter with fork until mixture resembles coarse crumbs.  Add milk and egg all at once, stirring just until flour is moistened. 

Place 2 tablespoons of batter in greased muffin cups.  Place 1 teaspoon fruit preserves in center of batter and top with 2 tablespoons batter.  Repeat making 6 muffins.

Bake  for 15-17 minutes

[Guardian Angel]

Beyond Just Good Corn Bread

1 cup cornmeal
1/2 cup flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
1/4 cup maple syrup
1/4 cup extra virgin olive oil
1 TBLS lemon zest

Preheat oven to 400 and lightly oil an 8x8 pan.  Combine cornmeal, flours, baking powder, baking soda and salt.  Stir with a whisk until well combined.  In a small bowl, whisk together egg, buttermilk, maple syrup, olive oil and lemon zest. till well combined.  Pour into dry ingredients and whisk till no lumps remain.  don't overmix.  Scrape batter into pan and bake till lightly browned and beginning to pull away from edges of pan, about 20 minutes.  cool on wire rack for about 10 minutes then cut into squares and serve warm.

[Madisons]

Mandarin Spice Muffins


2 cups all-purpose flour
1/2 cup white sugar
1 & 3/4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 & 1/3 cups milk
1/3 cup vegetable oil
1 egg
1 (8 ounce) can mandarin orange slices, cut into thirds

Preheat oven to 350 degrees.  Spray muffin pan with non-stick cooking spray.

In a large bowl, mix together the flour, sugar, baking powder, salt, cinnamon, nutmeg and allspice.  In another bowl mix together the milk, egg and oil.  Gently mix wet ingredients into dry ingredients just until moistened.  Fold in the mandarin oranges.

Fill muffin cups about 2/3 full.  Top with crumb topping, and bake for 25-30 minutes or until toothpick comes out clean.

Crumb Topping

1/4 cup soft butter
1/3 cup all-purpose flour
1/2 cup white sugar
1/2 teaspoon ground cinnamon

Combine flour, sugar and cinnamon in a bowl, cut in softened butter until mixture resembles coarse crumbs.

[Guardian Angel]

LEMON POPPY SEED MUFFINS   

1 box lemon cake mix
1 c. boiling water
1/2 c. vegetable oil
1 sm. box instant vanilla or lemon pudding
4 eggs
1/3 c. poppy seeds

Combine all ingredients and beat for 2 minutes at high speed. Pour into muffin tins. Bake at 425 degrees for 15 minutes.
 

[Madisons]

Chocolate Chip Peanut Butter Banana Bread


2 slightly beaten eggs
1 cup mashed banana (2-3 medium)
3/4 cup white sugar
1/2 cup creamy peanut butter
1/2 cup milk
2 cup self-rising flour***
3/4 cup semi-sweet chocolate chips
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. Spray bottoms and sides of two loaf pans.

In a medium mixing bowl stir together the eggs, bananas, sugar, peanut butter, and milk.  Stir in flour just until moistened (batter should be lumpy).  Fold in chocolate chips and nuts.

Spoon batter into prepared pans and bake for about 45 minutes or until  toothpick inserted near the center comes out clean.

Cool in pans on wire rack for 10 minutes.  Remove from pans and cool completely on wire rack.  Wrap and store overnight for easier slicing.  Keeps well in the freezer.

***  If you don't have self-rising flour, substitute with 2 cups all-purpose flour plus 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.

[Madisons]

Bacon-Onion Bread


6 slices bacon, cooked and coarsely diced
2 tablespoons reserved bacon grease
1 small onion, finely chopped
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 large eggs, beaten
1 cup sour cream
1/4 cup butter, melted

Preheat oven to 350 degrees.  Adjust oven rack to center position.  Coat a 9 x 5 x 3  inch loaf pan with non-stick cooking spray.

In a skillet over medium-low heat, sauté the onion in the bacon grease for 2-3 minutes until translucent.

In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.  In another bowl, blend together the eggs, sour cream, and butter until smooth, stir in the bacon and onion.

Pour the wet ingredients over the dry ingredients and mix together just until combined. (don't over mix)

Spoon batter into the prepared loaf pan, smoothing the top.  Bake for 50 minutes or until  tooth pick inserted near the center comes out clean.  Turn out onto wire rack to cool before slicing.

This is good for sandwiches to go with soup, or toasted  for breakfast with omelets or scrambled eggs.