Category Archives: Breads/Muffins/Biscuits

Doug’s Bread (for machine)

Doug's Bread, shaped by hand

  • 1 ½ cups less 1 Tbsp of warm water
  • 2 Tbsp milk powder
  • 2 Tbsp butter
  • 2 Tbsp molasses
  • 1 Tbsp honey
  • 1 ½ tsp salt
  • 1 cup whole wheat flour
  • 2 cups white flour
  • ¾ cup quick oats
  • 2 Tbsp poppy seeds
  • 2 Tbsp flax seeds (we like milled)
  • 2 Tbsp 12 Grain Cereal
  • 1 ½ tsp bread machine yeast

Add ingredients to the machine in order listed.  Use 1 ½ lb whole wheat setting if using machine for entire process.  Select “Dough” to shape it by hand and bake it in your oven.

This recipe is good as a freeform loaf or buns, or makes one large bread-pan loaf.  Here’s how:

For the dough cycle (my preferred method):

  1. When dough is finished, remove it from the pan onto a floured surface (about 1 to 2 Tbsp of flour).
  2. For freeform loaves, shape the dough into a smooth ball by pulling it down the sides and pinching underneath.  Let it relax for a couple of minutes, then shape it into 1 or 2 rounds or 1 or 2 oblongs, and place on a lightly greased or parchment-lined baking sheet.
  3. Cover with a damp tea towel, and let rise in a warm, draft-free place until almost doubled in bulk.
  4. Bake at 400F for about 30 minutes, until it sounds hollow when you tap on the bottom.
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“Sugar Free” Fruit and Nut Squares/Muffins (thanks again Anne S.!)

  • 1 egg
  • 2 Tbsp oil or melted and cooled butter
  • 1 ½ cups unsweetened apple sauce (use 3 apples if you want to make your own)
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup chopped dates or raisins
  • ¼ cup nuts
  1. Beat together oil/butter, apple sauce and egg.
  2. In another bowl, whisk together the flour, baking powder and spices.
  3. Add the wet ingredients to the flour mixture, and stir gently.
  4. Add the fruit and nuts and stir to combine.  Don’t overmix!
  5. Sppon into a well greased muffin pan or an 8” x 8” square pan.
  6. Bake at 375F for 20 minutes for muffins, 25-30 minutes for squares, until firm to the touch.

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Anne Seck’s Apricot Almond Tea Bread

Lightly sweetened, and very dense.

  • 1 cup chopped apricots
  • 1 cup boiling water
  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 2 Tbsp butter
  • ½ cup granulated sugar
  • 1 egg
  • 1 tsp almond or vanilla extract
  • ½ cup chopped almonds (I like to use 3/4 cup slivered almonds)
  1. Soak apricots in the boiling water for 10 minutes, set aside, and cool.
  2. In a large bowl, whisk together the flour and the baking powder.
  3. In a separate bowl, beat together the sugar and butter until fluffy.
  4. Into the sugar-butter mixture, add the egg, and the almond extract.  Beat well.
  5. Stir in the apricots and the water they’ve been soaking in.  Stir well to combine.
  6. Pour the wet ingredients into the flour mixture, adding almonds at the same time, and stir gently.  Do not over mix!
  7. Smooth into a greased loaf pan, and bake for about 50 minutes at 350F.

NOTE:  this batter is extremely thick and does not “pour”, so don’t be alarmed when you are mixing it!

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Berry Muffins

I used to buy these muffins from a shop just around the corner when I was on my coffee break, or for lunch; the recipe is from the “David Wood Food Book”.  How I miss my exquisite lunches and sweets from that shop!  Not exactly nutritious, but one could use half whole wheat flour and half all-purpose flour, or use a Cornell Mixture.  This makes 6-8 muffins.

  • 1 large egg
  • ¼ cup melted butter
  • ¾ tsp vanilla extract
  • 1/3 cup milk
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 – 1 ½ cups blueberries, fresh or frozen OR add berries or fruit of your choosing
  1. Preheat the oven to 350F.  Grease and flour muffin tin, or use paper muffin cups.
  2. In a large bowl, cream together the melted butter and sugar, then beat in the egg and vanilla.
  3. Whisk together the flour, baking powder, and salt.  Add to the butter mixture, along with the milk.  Don’t worry if it’s a bit lumpy.  Add the berries and fold them in gently.
  4. Scoop into the muffin tins; bake in the preheated oven for 25 to 30 minutes, until pale golden brown, and the top springs back when touched.
  5. Niall likes to make a glaze of freshly squeezed lemon juice and sugar for these — half a lemon, with sugar to taste, warm in microwave, then drizzle onto muffin or dip muffin!

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Oatmeal Cookies II (Niall’s favourite, chewy)

Dry Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1 cup + 2 tablespoons all-purpose (or whole wheat) flour
  • ½ cup wheat germ
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch to ¼ teaspoon ground cinnamon
  • ½ teaspoon salt

“Wet” Ingredients:

  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract (not imitation!)
  • 1  ½ cups chocolate chips OR chopped apricots OR raisins
  1. Preheat oven to 350F.
  2. Whisk together all of the dry ingredients in a large bowl.
  3. In the bowl of an electric stand mixer, cream together butter and both types of sugar until pale and fluffy; it will take about 5 minutes on medium speed.  You can also do this by hand with a wooden spoon, or with a hand mixer if you don’t have an electric mixer.
  4. Reduce speed of electric mixer to low, and beat in the eggs and the vanilla.
  5. Gradually add oat mixture; mix until just combined.
  6. Slowly mix in chocolate chips (or other options).
  7. Using a 1 ½” ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2” apart.
  8. Bake until golden and just set, about 14 minutes.  For even browning, turn the sheets 180 degrees after 7 minutes.
  9. Let cool on the sheet for 5 minutes, then finish cooling on a wire rack.

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Banana Muffins II

Not as “textured” as the other banana muffin recipe, yet still nutritious.

  • 1 cup unbleached white flour (or very finely ground whole wheat)
  • ¼ cup packed brown sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup rolled oats
  • 2 eggs
  • 2 tablespoons vegetable oil or melted butter
  • 1 cup mashed banana (about 2 – 3 bananas)
  • ½ cup plain nonfat yogurt
  • 1/3 cup mini chocolate chips

Preheat the oven to 400F.

Prepare a muffin tin with paper liners, or grease with oil or butter.

In a large bowl, whisk together flour, brown sugar, baking soda, and baking powder.  Whirl the oats in a blender or food processor until they reach the consistency of cornmeal.  Whisk oats into the dry ingredients.

In another large bowl, thoroughly mix together the eggs, bananas, oil, and yogurt.

Gently fold the wet ingredients into the dry ingredients, along with the chocolate chips.  Do not over mix!

Spoon the batter into the muffin tin, and bake for 20 to 25 minutes, until a toothpick inserted into the centre of a muffin comes out clean and dry.

Cool in the tin for  minutes, then finish cooling on a rack.

Makes 11 to 12 regular sized muffins.

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Shortcake Biscuits

  • ¼ cup unsalted butter cut into pieces, more for baking sheet
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 3 Tbsp granulated sugar
  • ¾ cup heavy cream

Heat oven to 425F.  Butter a standard sized baking sheet.

Place the flour into a large bowl with the baking powder, salt, and sugar; stir well with a wire whisk.

Make a well in the centre of the dry ingredients, then add butter to well.

With a pastry cutter, or two knives, cut butter into the flour.

Rub the mixture with your fingertips, lifint and crumbling to aerate it, until it forms fine crumbs.

Make a wll in the centre, add the cream, and toss quickly with a wooden spoon or spatula to form crumbs.  Add a little more cream if the mixture seems dry.  DO NOT OVERMIX or biscuits will be heavy!

Press all of the crumbs together with your hands to form a rough ball of dough.

Turn the dough onto a floured surface and knead lightly for a few seconds – the dough should remain quite rough.  Pat the dough out to a round ½ inch thick.

Cut out rounds with a cookie cutter to the size you want, or just cut into rectangular triangular, or square pieces to eliminate waste.

Bake the shortcakes in the heated oven until very lightly browned – about 12 to 15 minutes.  Transfer them to a wire rack to cool.

Serve split in half, filled with whipped cream and sliced berries or other fruit, then more on top.

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