Jesus looked at them and said, "With man this is impossible, but with God all things are possible."
Matthew 19:26
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Bread Recipes
Beer Biscuits with Honey Butter
Biscuits:
2 cups buttermilk biscuit baking mix
2 tablespoons granulated sugar
1 1/2 teaspoons butter, melted
3/4 cup beer, flat and at room temperature (half of a 12-ounce can)
Honey Butter:
1/2 cup butter, softened
2 tablespoons honey - or to taste
Preheat oven to 400*F. Grease muffin tin; set aside.
In a large bowl, combine biscuit mix and sugar; stir in the butter and beer, mixing well.
Fill muffin cups about three-fourths full.
Bake for approximately 12 to 15 minutes or until biscuits are golden brown. Serve warm.
Makes about 10 biscuits.
Oat Drop Biscuits
2 1/4 cups all-purpose flour
1 cup quick or old fashioned oats
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 1/2 cups buttermilk
Heat oven to 450°F.
Combine flour, oats, sugar, baking powder, salt, baking soda in a large bowl, mixing well. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Add buttermilk all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.)
Drop dough by large spoonfuls 2-inches apart onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Serve warm.
Makes about 16 biscuits.
Banana Bran Muffins
1 cup bran flake cereal
1 cup banana, mashed (about 3 medium)
2/3 cup milk
1/4 cup packed brown sugar
1/4 cup vegetable oil
1 large egg
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
In a large bowl, combine bran, mashed bananas, and milk , stirring well; let stand for 5 minutes. Add brown sugar, oil, and egg; mix well.
In another bowl, combine flour, baking powder, cinnamon, and salt. Stir into the bran mixture until just combined. Spoon into greased muffin tins, filling half full.
Bake at 375*F for 20 to 25 minutes.
Makes 1 dozen muffins.
Oat Banana Muffins
1 1/2 cups all-purpose flour
1 cup quick or old fashioned oats
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup mashed ripe bananas (about 3 medium)
5 tablespoons butter, melted
1/2 cup milk
1 large egg, lightly beaten
Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or grease bottoms only with vegetable shortening.
Combine flour, oats, sugar, nuts, baking powder and baking soda in a large bowl, mixing well.
Combine bananas, margarine, milk and eggs in a medium bowl, mixing well. Add to dry Ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups three fourths full.
Bake 17 to 19 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Makes 1 dozen muffins.
Apple Muffins
1 large egg
1/4 cup vegetable shortening, melted
1/2 cup granulated sugar
2 1/2 cups apples, chopped
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup milk
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
In a bowl, combine egg, melted shortening, and 1/2 cup sugar, stirring well. Add chopped apples and mix well.
In smaller bowl, combine flour, baking powder, salt, and 1/2 teaspoon cinnamon. Add to the egg mixture alternately with milk, beginning and ending with the flour mixture, stirring just until moistened. Spoon into greased muffin tins, filling two-thirds full.
Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over the muffins. Bake at 375 degrees for 20 to 25 minutes.
Makes 1 dozen muffins.
Apple Oatmeal Muffins
1 cup buttermilk
1 cup quick cooking oats
2 tablespoons bran flake cereal
1 teaspoon vanilla extract
1 large egg
3/4 cup packed brown sugar
1/3 cup butter, melted
1 apple, chopped
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup pecans, chopped
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine buttermilk, quick cooking oatmeal, bran, and vanilla; let stand for 5 minutes. Add egg, brown sugar, and melted butter; mix well.
In a small bowl, combine flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well. Combine flour mixture to oatmeal batter and blend together.
Stir into batter 1 chopped apple and chopped pecans. Spoon into a greased muffin tin and bake at 400 degrees for 15 to 18 minutes, or until lightly browned.
Makes 2 dozen muffins.
Low-Fat Bran Apple Muffins
1 cup buttermilk
1 cup bran cereal
1 teaspoon baking soda
1/2 cup firmly packed brown sugar
1/2 cup pureed pitted prunes
2 large egg whites
1 tablespoon molasses
1 cup all-purpose flour
1 large Granny Smith apple, peeled and grated
1/4 teaspoon salt
Preheat oven to 400°F. Grease a muffin tin.
In a small bowl combine buttermilk, bran and baking soda; set aside.
In a mixing bowl cream together brown sugar and prunes; beat in egg whites and molasses. Stir in buttermilk mixture, flour, apple and salt; blend thoroughly.
Spoon batter evenly into muffin tin.
Bake 20 minutes or until centers are set. Cool in the pan 15 minutes then turn onto a wire rack to cool completely before serving.
Makes 1 dozen muffins.
Sugared Apple Tea Muffins
2 cups all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cups milk
6 tablespoons Unsweetened Instant Tea
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup peeled, cored and finely chopped baking apple, (about 1 medium)
3 tablespoons granulated sugar
Preheat oven to 350°F (175°C). Grease or paper-line 18 muffin cups.
Combine flour, 1/2 cup sugar, baking powder, cinnamon and salt in small bowl. Beat milk, tea, vegetable oil, egg and vanilla extract in large mixer bowl until tea is dissolved. Stir in apple. Gradually stir in flour mixture until moistened. Spoon into prepared muffin cups, filling 2/3 full. Sprinkle evenly with 3 tablespoons sugar.
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Makes 18 muffins.
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