Applesauce muffins

I copy and pasted this recipe straight from my Sister-in-law's blog, Organized Dinner. It is one that we use a lot and we all really like.  It is a good one to use if you are cooking for someone with an egg or dairy allergy. 


applesauce muffins

(I got this recipe from Brooke Oldroyd's blog.  It has become one of our favorites!  She is always cooking up something amazing!)

1 cup sugar
3/4 tsp salt
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp allspice
1 1/2 tsp cinnamon
1 1/2 c flour (I use wheat)
1c applesauce (I add more applesauce and less oil)
1/2 c oil
1 tsp vanilla
Mix all together, pour in lined muffin tin. Bake 375 for 18 min.

Raisin Bran Muffins

This is a recipe that I got from Janet, my M-I-L, and I think she got it from Shannon, my S-I-L.  It makes a ton of yummy moist muffins.  While I'm not a big fan of eating raisins by themselves they have never bothered me in baked goods like cinnamon rolls, cookies, and muffins so I really like these muffins.  This recipe works well as a prepare the night before and then bake in the morning recipe.  It also makes a lot but they freeze well and thaw out fast. My changes are in red.

Mix together:
2 cups Flour (substitute whole wheat - no one will know)
4 eggs
1 cup Oats (sometimes I do 1 cup whole oats and 1/4 cup quick oats)
1 cup Wheat Germ
3 cups sugar
1 Tbsp. Baking Soda
1 tsp.  Salt
1 tsp. Cinnamon (I use 2 tsp)
Flax seed - I usually pour in at least 1/2 cup

Add:
20 oz box Raisin Bran cereal
1 qt. Buttermilk (I alway make my buttermilk with vinegar because I never have buttermilk on hand)
1 cup Oil

Stir all ingredients together and allow the cereal to absorb the milk a little (like I said overnight works well but is not required)
Bake at 350 for 20 - 25 min.

Deb's Muffins

  Deborah shared this recipe with the family when she was at Snow College. It is  really good.

     Sift together in bowl
2 cups flour
2 teas. baking powder
2 teas. cinnimon
3/4 cup sugar

     Mix
1 egg
1 cup milk
1/3 cup melted butter.

Add the two mixtures together, do not over mix. 
Fill greased muffin pan not more than 1/2 full. Sprinkle with topping. Bake @ 375 for 20 to 25 minutes.

    TOPPING 
   Blend together
1/2 cup sugar
2 TBS flour
2 TBS melted butter
3/4 cups finely chopped nuts

Gingerbread or Gingercake

Years ago gingerbread was often served as bread with supper and this bread reminds me of the bread they bring to your table at Mimi's Cafe. Soup and gingerbread make a great combination. With four more tablespoons of sugar added, the flavors are more dessertlike, and the gingerbread becomes Gingercake.

1/2 cup (1 stick) butter, room temperature
3/4 cup sugar
1 egg
1/2 cup molasses
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon group cloves
1 cup boiling water

Preheat the oven to 350 degrees. Butter and lightly flour a 7 x 11-inch baking dish.

Put the butter and sugar in a mixing bowl and beat until creamy and blended. Add the egg and molasses and mix well. Add the flour, salt, baking soda, ginger, cinnamon, and cloves, and beat until well blended. Stir in the boiling water and quickly pour into the baking dish. Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake, or the sides of the cake shrink a little around the edge of the baking dish. Serve warm.

Homemade white rolls

Quick and Easy Rolls

I got this recipe from my s-i-l, Tasha, and it is true to it's name! Making these rolls takes far less time than thawing and rising store bought frozen dough. Plus, they are yummy! This is also a very versatile dough recipe, I have also used it to make bread sticks, Cinnamon rolls, and scones.

Rolls

2 cups hot water

2 tablespoons butter

2 packages yeast (2 1/4 teaspoons each packet)

1/2 cup sugar

2 eggs

6 cups flour

2 teaspoons salt

Put 2 cups hot water in a bowl. Melt 2 tablespoons butter in the hot water. Let the water cool until warm. Add 2 packets of yeast, 1/2 cup sugar, and 2 eggs to the water. Mix. Add 4 cups flour and 2 teaspoons salt. Mix. Add 2 cups flour (a little more if needed). knead for 10 min. Let stand to rise for 20 min (double in size). Grease a sheet pan. shape into round balls (make 30, just right to fill a sheet pan). Let rise until they double in size. Bake at 400 degrees for 12 min. (until golden brown on top).

tips: I like to brush with butter right when they come out of the oven.

Don't leave them in the pan after they are done - if you do the steam will make the bottoms doughy.