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Archive for the ‘Breads’ Category

Cranberry Muffins

Posted by moderndaygourmet on September 27, 2009

1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp nutmeg
1/4 tsp salt
1 cup cranberries

Cream butter and sugar; add eggs, vanilla and sour cream and mix until combined. Add next 5 ingredients. Fold in cranberries. Fill muffin cups 2/3 full and bake at 400 for 20-25 minutes.

The original recipe I found said it made 12 muffins but I got about 18 out of this. You can use fresh or frozen cranberries, or dried ones if you reconstitute them by placing them in boiling water for 5-10 minutes.


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Cranberry-white chocolate biscotti

Posted by moderndaygourmet on January 25, 2008

I found this in Bon Appetit years ago. Haven’t made them in a while, but recently someone mentioned biscotti and for some reason I thought of these. I will probably make them this weekend.

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries (about 6 ounces)
1 egg white
6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped, or white chocolate chips

PreparationPreheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.

Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)

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Pumpkin-Cranberry Muffins

Posted by moderndaygourmet on November 26, 2007

These muffins are quick and relatively healthy (pumpkin has tons of fiber and some protein too). The recipe calls for using baking cups but I used nonstick muffin pans (sprayed with cooking spray) and had no problem with them sticking.

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray

Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

This has 200 calories per muffin, 3 grams of fat, nearly 3 grams of protein and 1.5 grams of fiber.

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Lemon Bread

Posted by moderndaygourmet on September 3, 2007

This is another one from the Christmas Gifts Good Enough to Eat book that I have been making practically my whole life. It’s designed as a gift recipe which is why it’s in baby loaf pans. 3 baby loaves equals one full size loaf so you can of course make a full size loaf of this just as well. Not sure what the cooking time would come out to be though; you’d need to keep an eye on it. My guess would be anywhere from 45 minutes to an hour. I’m sure I have made this as a full size loaf at some time in the past but I just can’t remember how I adjusted the baking time.

2 teaspoons lemon peel
3 tablespoons lemon juice
6 tablespoons butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons milk
1 cup walnuts, chopped finely

1 tablespoon lemon juice
1/2 cup powdered sugar

Beat butter and sugar until smooth. Stir in lemon peel and 2 tablespoons lemon juice. Add eggs and beat well. Add flour, baking powder, and salt. Stir or beat slowly, adding milk a little at a time. Beat until smooth. Stir nuts into batter.

Spoon batter into 3 baby loaf pans, filling 2/3 full. Bake at 350 for 35 minutes or until done.

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Hush Puppies

Posted by moderndaygourmet on August 31, 2007

2 quarts vegetable oil for frying
3 cups cornmeal
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk
1/2 cup water
1 egg, beaten
1/2 small minced onion

Heat vegetable oil to 365 degrees. In a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. Mix in egg and chopped onion. Shape the batter into small balls, approximately 1 tablespoon each. Use a long handled spoon to gently slide the hush puppies into the hot oil. Cook 8 or 10 at a time, until golden brown. Remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. Serve hot.

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Grandmother’s Hot Rolls

Posted by moderndaygourmet on August 31, 2007

This is my grandmother’s recipe, which she used for all the holidays – Thanksgiving, Christmas, whatever.  She didn’t have a rolling pin and so she used an old glass bottle that my grandfather found in the ditch behind their house, to roll out the dough.  These are so good and definitely worth the effort. Make sure the milk/sugar mixture isn’t too hot when you add the yeast or you will kill the yeast and the dough won’t rise.

2 cups milk
1/2 cup sugar
1/2 cup shortening
5 cups flour, divided
1/4 cup warm water
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Scald milk; cool to warm. Pour over sugar. Mix yeast with 2 tablespoons of the milk/sugar mixture, then add the rest. Melt shortening; cool to warm and add to yeast mixture. Stir in 3 cups flour and let rise until doubled (an hour or so). Mix water, baking powder, soda and salt; add to dough and mash down. Add 2 cups flour. Put in refrigerator for 1/2 hour or so. Roll out and cut with a biscuit cutter. Bake a 350 for 15 minutes.

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Sally Lunn Bread

Posted by moderndaygourmet on August 30, 2007

I picked up this recipe on a flyer at a restaurant we visited when I was probably in high school.  I don’t remember why it has the name it does.  It’s basically just a yeast bread, just slightly sweet.  I love it.  I know baking bread is almost unheard of these days, but this one is worth the trouble.

3 ¼ cups flour

¾ ounces active dry yeast

½ cup melted shortening

¾ cup sugar

¾ cup milk

½ teaspoon salt

1 egg

4 tablespoons warm water

Butter cookie sheet or loaf pan.  Heat milk and shortening to the temperature of a warm baby bottle.  Mix flour, salt and sugar in a separate bowl.  Add water to the yeast in a separate bowl.  Mix the eggs in a separate bowl.  Add the warm milk and melted shortening to the bowl of flour, salt and sugar.  Add the eggs and yeast and water.

Beat the entire mixture until it comes off the side of the bowl.

Cover, let rise in a warm place until double in size, about 1 ½ hours.  Knead the bread down in size and shape into a round loaf or put in a loaf pan.  Let rise again to ½ again as big, about 45 minutes.

Bake at 300 for approximately 45 minutes.  After 30 minutes baste the top of the bread with butter and also after it has finished baking.

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