CHOCOLATE CHOCOLATE CHIP MUFFINS

• 6 (1 ounce) squares semisweet chocolate (or 6 ounces semisweet chocolate chips)

• ⅓ cup butter

• ¾ cup buttermilk

  1/2 cup sour cream

• 3/4 cup white sugar

• 2 eggs

• 1 ½ teaspoons vanilla extract

• 1 ⅔ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1-2 cups semi-sweet chocolate chips

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Directions:

1. 
   

   Preheat the oven to 350 degrees. Line 12-18 muffin cups with papers or spray with Pam.

2. In a small saucepan over low heat (or microwave), melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.

3. Lightly beat the eggs. Stir together the chocolate-butter mixture with the buttermilk, sour cream, sugar, eggs, and vanilla until blended well.

4. In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the chocolate chips. Spoon the batter into the muffin cups.  I like to sprinkle with sugar at this point.

5. Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

   Notes:  For the buttermilk, I sometimes put about a tablespoon of sour cream in a measuring cup and then add milk to measure 3/4 of a cup.  Mix together.  This is a family favorite.  Very cake like.  Makes 18 muffins for me.

Buttermilk Waffles

1 3/4 C flour
1 T baking powder
1/4 tsp salt
2 eggs
1 3/4 C buttermilk
1/2 C cooking oil

In a mixing bowl, combine flour, baking powder, and salt.  In another bowl, beat eggs slightly.  Beat in milk and oil.  Add egg mixture to flour mixture all at once.  Stir just till combined but still slightly lumpy.

Pour batter onto preheated, lightly greased waffle baker.  Amount will depend on type of waffle iron.  Close lid.  Do not open during baking.  Bake according to manufacturer's directions.  When done, use a fork to lift waffle off grid.  Repeat with remaining batter.

Buttermilk Pancakes

1 C flour
1 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
1 C milk
2 T cooking oil

In a mixing bowl, stir together flour, sugar, baking powder, baking soda and salt.  In another mixing bowl, combine egg, milk and cooking oil.  Add to flour mixture all at once.  Stir mixture just till blended but still slightly lumpy.

Pour about 1/4 C batter onto a hot, lightly greased griddle or heavy skillet for each standard size pancake or about 1 T batter for each dollar size pancake.

Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.  Makes 8 to 10 standard size or 36 dollar size pancakes.

Southwest Cornbread Casserole

Total Time: 30 minutes

Yield: 7-8 servings 

Ingredients

CORNBREAD LAYER:

1/2 C melted butter

1/2 C sugar

2 eggs

1 C buttermilk

1/2 tsp baking soda

1 C flour

1 C cornmeal

1/2 tsp salt

MEAT MIXTURE:

1 pound ground beef (I used 9% fat 91% lean)

2 cloves minced garlic

1/2 onion, chopped

5-6 mini bell peppers, chopped

salt and pepper

3 Tb taco seasoning

1 (10 ounce) can red enchilada sauce

1 (14.5 ounce) can diced tomatoes, un-drained

1 (15 ounce) can black beans, drained

1 C salsa 

2 C Mexican blend cheese

cilantro (optional)

Instructions

1. Preheat your oven to 400 degrees and move the rack to the center of the oven. 

2. In a medium sized mixing bowl beat together 1/2 C melted butter and 1/2 C sugar. Add 2 eggs and beat to combine. 

3. Pour 1 C buttermilk into a glass measuring cup. Add 1/2 tsp baking soda and stir to combine. Add this to the butter and sugar mixture and stir to combine. 

4. In a separate bowl toss together 1 C flour, 1 C cornmeal, and 1/2 tsp salt. Fold it into the wet ingredients. Don't over mix. 

5. Spray a 9x13 pan with cooking spray and spread the cornbread batter out evenly into the pan. 

6. Bake for 12-15 minutes or until the top is set and slightly firm. It should be almost baked completely. It's going to go in the oven for another 5 minutes or so with the meat mixture on top, but make sure it's just about done before you move to that stage. 

7. While the cornbread is baking, grab a deep skillet and heat it up over medium high heat. 

8. Add 1 pound ground beef, 2 cloves of chopped garlic, 1/2 chopped onion and 5-6 chopped mini bell peppers (I used orange and yellow). Sprinkle with salt, pepper and 3 Tb of taco seasoning. Stir and cook until the beef is cooked through and no longer pink. 

9. To the ground beef mixture add 1 (10 ounce) can red enchilada sauce, 1 (14.5 ounce) can diced tomatoes (un-drained), 1 (15 ounce) can black beans (drained) and 1 C salsa (I used Pace). 

Give it a nice stir, allow it to come to a simmer and let it cook on low for 5 minutes. 

10. Carefully pour the meat mixture over the top of the corn bread. 

11. Sprinkle with 2 C Mexican blend cheese. 

12. Pop it in the oven for 5-8 minutes, or just until the cheese melts. 

13. Sprinkle with fresh cilantro (optional).

from:  Jamie Cooks It Up

Donovan's Biscuits

Ingredients:
1 cup sourdough starter
1 cup flour (all-purpose or bread flour, preferably, although McCrae probably only had whole wheat available)
1/2 Tbsp sugar
1/2 Tbsp baking powder (slightly cheating, I know; use this though to create just a little extra fluff in your biscuits, otherwise you’ll end up with a very dense biscuit)
1/2 tsp salt
1/4 cup milk (I used whole)
1 Tbsp melted butter (McCrae likely used lard; I didn’t have any on hand)
This should get you 7 biscuits or so. That’s enough for a single cowboy who shares McCrae’s legendary appetite. For most, it’s enough for 2-3 cowpunchers, especially if served with bacon and eggs.

For directions, click the link below.

https://www.artofmanliness.com/articles/make-cowboy-biscuits/

Simple Butter Rolls

This recipe came with my Oster bread maker, to be used with the dough making setting.  I use this recipe a lot when I want rolls fast and I don't want to refrigerate the dough overnight.   I usually triple it in the Bosch these days with the size of my family.

Ingredients:
2 Tbsp. sugar
3 c. bread flour (This is approximate. I used some combination of white and wheat flour, and I leave my roll dough on the sticky side).
2 tsp. active dry yeast
1/4 c. water
3/4 c. milk, warmed
1 egg
1/4 c. butter, melted

Directions:
Knead in mixer or use dough making setting on bread maker.  Spay large bowl with cooking spray or coat with shortening. Place dough in bowl and turn dough to coat. Cover and let rise until doubled.  Decrease rising time in a warm oven.  Depending on how the dough is used,  it makes twelve rolls baked at 325 degrees F for 25-30 minutes.

Molasses Bread

INGREDIENTS

• 
  
• 
  
• 2 1/2 cups warm water (about 110 degrees)
• 1 1/2 tablespoons instant yeast
• 1/3 cup + 1 tablespoon unsulphured molasses
• 2 tablespoons unsweetened, natural cocoa powder
• 3 tablespoons oil 
• 1/3 cup honey
• 2 teaspoons salt
• 3 tablespoons vital wheat gluten (optional)
• 3 cups white whole wheat flour
• 3-4 cups all-purpose flour
• 2-3 tablespoons butter, melted
• Old-fashioned oats for sprinkling (optional)

DIRECTIONS

1. In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl with a wooden spoon if powering through this by hand), combine the water, yeast, molasses, cocoa powder, oil, honey, salt, gluten (if using), and 2 cups of the whole wheat flour. Mix until combined. 
2. With the mixer running, slowly add the rest of the whole wheat flour. Start adding the white flour gradually until the dough pulls away from the sides of the bowl. Knead for 5-7 minutes (about 10-15 if kneading by hand). The dough should be soft and slightly tacky but shouldn't leave a lot of residue on your fingers if you grab a piece. 
3. Turn the dough into a large, lightly greased bowl, cover with greased plastic wrap or a light towel, and let rise until doubled, 1-2 hours. 
4. Lightly punch down the dough and divide into three equal pieces. Form into tight oval loaves and place on parchment-lined or lightly greased baking sheets (I fit two loaves on one large, rimmed 11X17-inch baking sheet and the third loaf on another baking sheet). Lightly cover with greased plastic wrap or a light towel and let rise until puffy and doubled in size. Optional: right before baking, using a very sharp knife, cut three deep slashes in the top of each loaf.
5. Preheat the oven to 375 degrees F. Bake the loaves for 25 minutes. Remove from the oven and lightly brush with about a tablespoon of butter. Sprinkle with the oats and bake for another 5-7 minutes.  (Maria's note:  In my oven, 20 minutes total baking time was plenty. This is from Mel's Kitchen Cafe)

Basic Sweet Dough

I use this recipe when I make rolls.  It is from a little recipe book that came with my KitchenAid Mixer.

3/4 C milk

1/2 C sugar

1 1/4 tsp salt

1/2 C butter or margarine

2 packages active dry yeast (4 1/2 tsp)

1/3 C warm water

3 eggs, room temperature

5/1/2 - 6 1/2 C flour

Place milk, sugar, salt, and butter in small saucepan.  Heat over low heat until butter melts and sugar dissolves.  Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl.  Add lukewarm milk mixture, eggs, and 5 cups flour.  Attach bowl and spiral dough hook to mixer.  Turn to speed 2 and mix about 2 minutes.

Continuing on speed 2, add remaining flour, 1/2 C at a time, and mix about 1 1/2 minutes, or until dough starts to clean sides of bowl.  Knead on speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top.  Cover.  Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.  

Punch dough down and shape as desired for rolls or coffee cakes.  

I then let my rolls rise for another hour.  I bake my rolls at 350 degrees for about 15 minutes or until golden brown.

Potato Rolls

1 T yeast
1/4 C water
1/2 C hot mashed potatoes
1/4 C shortening
1/4 C sugar
1 1/2 tsp salt
1 C scalded milk
1 egg
4 -41/2 C flour


Soften yeast in warm water, combine potatoes, shortening, sugar, salt and hot milk ( melt shortening in milk while milk is heating). Add yeast and egg. Stir in 2 C flour, mix, then add the rest of the flour until a soft dough forms. Place in greased bowl, cover.  Let raise 1 hour. Punch down and rest for 10 minutes. Make rolls, let raise for 1 hour.  Bake for 12 to 15 minutes at 400 degrees.

Banana Nut Bread

Cream together:
1/2 C butter
1 C sugar

Add and beat well:
2 eggs

Add:
2 large crushed bananas

Sift together and add:
2 C flour
1 tsp baking soda
1 tsp salt

Add:
1 tsp vanilla
1/4 C chopped nuts

Baked in greased and floured (2 small) loaf pans at 400 degrees for 40-45 minutes.

French Bread

2 packages active dry yeast (4 1/2 tsp)
2 1/2 cups warm water
1 T salt
1 T butter or margarine, melted
7 cups flour
2 T cornmeal
1 egg white
1 T cold water

Dissolve yeast in warm water.  Add to bowl with salt, butter and flour.  Mix about one minute.  Turn speed up and knead about two minutes longer.  Dough will be sticky.

Place dough in greased bowl, turning to grease top.  Cover.  Let rise in warm place, free from draft, about one hour, or until doubled in bulk.

Punch dough down and dived in half.  Roll each half into 12X15 inch rectangle.  Roll dough tightly from longest side, tapering ends if desired.  (I skip the rolling out and just use my hands to shape them into a long oval loaf).  Place loaves on greased baking sheets that have been dusted with cornmeal (I don't use cornmeal).  Cover.  Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

With sharp knife, make 4 diagonal cuts on top of each loaf.  Bake at 450 degrees for 20-25 minutes.  Remove from oven.  Beat egg white and water together with a fork.  Brush each loaf with egg mixture. Return to oven and bake 5 to 10 minutes longer (I just remove from oven and brush with butter.  I don't put the loaf back in the oven).  Remove from baking sheets immediately and cool on wire racks.

Corn Bread Pudding

Corn Bread Pudding

1 egg

1 c. sour cream

1 can whole kernel corn, drained

1 can cream style corn

½  cup better, melted

1 package corn bread/ muffin mix

Mix all ingredients together and pour in a greased 9x12 casserole dish.  Bake at 350 for 40-45 min or until it is golden brown. 

 

Cornbread

from melskitchencafe.com

½ cup cornmeal

1 ½ cup flour

2/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

1/3 cup oil

3 tablespoons butter, melted

2 eggs, beaten

1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center.  Stir until just mixed (batter will be runny - don't be alarmed!).  Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter

2 sticks butter, softened

1/2 cup honey

1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Tony's Wheat Bread

2-Pound Loaf
1 1/4 Cup of Water
2 teaspoons Salt
1/3 Cup of Honey or Combination of Honey and Molasses
1/4 Cup favorite jam (I have used strawberry, apricot-pineapple)
2 Cups Bread Flour
2 Cups Wheat Flour
1/2 Cup of Oats
2 tablespoons butter
2 tablespoons Dry Milk
2 teaspoons dry yeast

I used a bread machine to make this recipe so you put the ingredients in the order listed.

Not sure time or temperature in a regular oven. 

Bunny Buns (Easter)

Bunny Buns

This recipe was first printed in the Friend in 1980 and reprinted in the April 2011 Friend Magazine.  This was our second year making them for Easter.  Delicious!

Ingredients:

1 package active dry yeast

1/4 cup warm water

1 cup milk, warmed not quite to boiling

1/3 cup sugar

1/2 cup shortening

1 teaspoon salt

2 eggs, beaten

1/4 cup orange juice

2 tablespoons grated orange peel

5 1/2 cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

Instructions:
1. Wash hands with soap and water.
2. Sprinkle yeast in the warm water and set aside.
3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Baked Deli Sandwich

1 loaf frozen bread dough, thawed
2 T butter, melted
1/4 tsp garlic salt
1/4 tsp dried basil
1/4 tsp oregano
1/4 tsp pizza seasoning or italian seasoning
1/4 pound sliced deli ham
6 thin slices part-skim mozzarella cheese
1/4 pound sliced deli smoked turkey breast
6 thin slices cheddar cheese
pizza sauce, warmed, optional

On a baking sheet coated with cooking spray, roll dough into a small rectangle.  Let rest for 5-10 minutes.

In a small bowl, combine the butter and seasonings.  Roll out dough into one 14X10 inch rectangle.  Brush with half of the butter mixture.  Layer ham, mozzarella cheese, turkey and cheddar cheese lengthwise over half of the dough to within 1/2 inch of edges.  Fold dough over and pinch firmly to seal.  Brush with remaining butter mixture.

Bake at 400 degrees for 10-12 minutes or until golden brown.  Cut into 1 inch slices.  Serve immediately with pizza sauce if desired.

Notes:  I don't use that much meat and cheese because my girls don't like too much meat on them.  I just put on what looks right and grate some cheese on top.  We also really like using barbecued pork using the pork I have canned with monterey jack cheese.  I just buy a small bottle of the WalMart store brand pizza sauce to use for dipping.  I got this recipe from Cherise.

Pizza Rolls

Pizza dough (I think you could use frozen roll dough)
mozzarella cheese, shredded or cubed
pepperoni, cut into fourths
1/2 green bell pepper, diced small
1/2 small onion, diced small
1/4 c chopped olives

Roll pizza dough out into a large rectangle.  Using a pizza cutter, cut into 12 pieces.  Layer the toppings in the center of each square of dough; about 2-3 T total of toppings on each.  Now stretch and fold the dough around the toppings, pinching to seal edges.  Now place seam side down in a lightly greased casserole dish or glass baking dish.  Brush with olive oil and sprinkle generously with garlic salt and italian seasoning (oregano, basil and thyme, etc).  Bake in a 400 degree oven for 25-30 minutes or until rolls are light brown. Serve with your favorite marinara sauce for dipping.

Bunny Buns (from the Friend)

This recipe comes from the April 2011 Friend magazine. Our family first made them last year for Easter and did them again this year. Delicious!

Ingredients:

1 package active dry yeast

1/4 cup warm water

1 cup milk, warmed not quite to boiling

1/3 cup sugar

1/2 cup shortening

1 teaspoon salt

2 eggs, beaten

1/4 cup orange juice

2 tablespoons grated orange peel

5 1/2 cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

Directions:

1. Wash hands with soap and water.

2. Sprinkle yeast in the warm water and set aside.

3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.

4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.

5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.

6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.

7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.

8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.

9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Buttermilk Banana Bread

from melskitchencafe.com

*Makes 1 large loaf

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you'd like (several commenters have said this recipe works great made into muffins or smaller loaf pans).
In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

Maria's notes: With this recipe I have finally convinced all of my children that they really do like banana bread! I use three of the 8 1/2 X 4 1/2 inch bread pans. The loaves are smaller, but that way they always get done in the middle. I bake them for 35-40 minutes. My children love a few chocolate chips sprinkled on top. This bread is a nice light color --very pretty. We love it.

Glenns' Wheat Bread

Ingredients

2 T yeast dissolved in 1/2 c. lukewarm water

2 c. milk - warmed in microwave - not hot

1/4 c. shortening

1 egg

1 Tbsp. salt

1/3 c. molasses

1/2 c. brown sugar

4 c. wheat flour

approx. 3-4 c. white BREAD flour - to correct consistency

Directions

Combine all ingredients in large mixing bowl and knead by hand or with electric mixer, adding white flour until dough bowls away from bowl and bowl comes clean. Knead in electric mixer about 10 minutes.

Place dough in greased bowl, turn over, and cover. Let rise approximately one hour or until doubled in size. Punch dough down and divide into three equal parts, shape into loaves, and place in greased bread pans. Cover and let rise until size doubles.

Preheat oven to 325 degrees and then bake loaves for approximately 45 minutes.

Kierstin's Notes

1. To stretch your yeast, I never use the full amount of yeast. I use about 1 Tbsp of yeast and find this is plenty. It may just take the dough a little longer to rise.

2. To speed up dough rising, I preheat oven to lowest temperature setting (about 170 degrees), turn off the oven, and place dough in covered bowl in the oven.

3. If I don't have ground wheat flour ready, I throw in cooked cracked wheat cereal and use all white bread flour until dough reaches correct consistency (1 c. water and 1/3 c. cereal, cooked).

4. I have also substituted buttermilk for milk. It gives it a great flavor.

5. Always use a Bosch mixer for best results (ha, ha!).