Megan's Cranberry Bread

Megan bakes this bread every year and gives it away as gifts. It is so tasty and moist, with a hint of citrus and those tangy, tart cranberries. We look forward to it every November!

Ingredients

2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp fresh orange zest
1 cup sugar
1 egg
2 tbs water
2 tbs butter
1/2 cup orange juice
1/2 cup chopped pecans
1 cup raw cranberries

Mix dry ingredients and add egg. In a saucepan, melt butter and add water and orange juice. Pour wet ingredients into batter and mix well. Fold in pecans and cranberries. Bake in greased loaf pans at 350 degrees for 1 hour.

Enjoy!

NanaJane's Pumpkin Muffins

When I was a girl, my mother would serve these muffins as a surprise addition to her oven-fried chicken dinners. I looked forward to their moist texture and perfect sweet-spiciness. Pumpkin muffins were a welcome sign that Fall had arrived. I am so blessed to be able to pass on this recipe to my own children. I love to see their delighted eyes when they spy this delicious treat on our supper table.

Ingredients

1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup milk
1/2 cup pureed pumpkin
(see Perfect Baked Pumpkin)
1/4 cup melted butter, cooled slightly
1 egg
1/2 cup chopped nuts or raisins (optional)

Mix dry ingredients in a large mixing bowl. Make a well in the center and add wet ingredients. Mix gently with a wooden spoon or spatula until the batter is just moistened and lumpy. Fill muffin cups 2/3 full. (Sprinkle the tops with cinnamon sugar if you like.) Bake at 400 degrees for 18-20 minutes. Remove from pan immediately and serve piping hot.

Enjoy!

Banana Nut Bread

When the weather turns cooler, I love to start baking. The warm oven heats up the kitchen, making it a natural place for my family to gather. And what calls to them more than the wonderful smell of baking bread? I make our banana nut bread in mini-loaves, with nuts on the inside and outside. They make wonderful gifts for neighbors, or a delicious snack, sliced with a light spread of cream cheese.

Ingredients

3 overripe bananas, well mashed.
2 eggs, beaten
1/2 tbs. oil
2 cups flour
3/4 cup sugar
1 tsp. salt
1 tsp. baking soda
1/2 cup coarsely chopped pecans

Preheat the oven to 350 degrees. Grease and flour a loaf pan, or mini-loaves. Mix bananas, oil, and eggs thoroughly in a large bowl.

(Tip: for perfect mashed bananas, place overripe bananas in the freezer overnight. Allow them to thaw in a bowl on the counter top. Snip off the end of the peel with a pair of scissors and squeeze the banana out through the opening.)

Stir together the dry ingredients and add to the banana mixture. Mix thoroughly. Add half of the nuts to the batter and stir. Pour the batter in prepared pan(s) and sprinkle remaining nuts on top. Bake for 1 hour, or until a toothpick inserted in the center of the bread comes out clean (mini-loaves will take less time). Cool completely before slicing.

Enjoy!

Buttery Homemade Biscuits

We love these biscuits for breakfast or with soups and stews. My children break them open and eat them with honey. They are flaky and light and delicious.

Ingredients:

2 cups all purpose flour
3 teaspoons baking powder
1/2 tsp salt
5 tbs. shortening
3 tbs cold salted butter
2/3 to 2/4 cups cold milk

Heat the oven to 450 degrees. Mix flour, baking powder and salt. Cut in the shortening and butter with two knives or a pastry blender until the mixture has lumps the size of peas. Make a well in the center of the flour mixture and pour in 1/2 cup milk. Mix it in quickly with a fork, distributing the liquid to as much of the mixture as possible. Gradually add more milk as you mix until the dough will just start to hold together. Turn the dough onto a floured pastry cloth or board and knead, very gently, only 6-8 times. Roll out the dough to 1/2 inch thick and cut biscuits into desired shape. Try to get them all the same height and size for even cooking. Place on an ungreased cookie sheet, no more than 1/2 inch apart. Bake 12-14 minutes, until they are golden-brown. Serve hot.

Enjoy!

Robert's Stromboli

This easy recipe is made with store bought dough from the frozen food section at the grocery store. It is great for parties because it can be made with a variety of fillings. The first time I made it, my friend Robert hugged me and said, "Stromboli! My favorite! You are a wonderful woman!" You don't get higher praise than that -- especially from Robert.

Ingredients:

1 package frozen bread dough (4 loaves)

sliced pepperoni
1 cup tomato sauce
1 cup mozzarella cheese
1/2 cup grated Parmesan cheese

1/2 lb. shaved honey ham
8 oz. shredded sharp cheddar cheese
1 tbs. honey Dijon mustard

1 tbs. horseradish sauce
1/2 lb. thinly sliced garlic roast beef
2 Roma tomatoes, sliced thinly

2 tbs. thousand island dressing
1/2 lb. corned beef
1/2 lb. sliced Swiss cheese
1/2 cup sauerkraut, drained

1 egg
2 tbs. water

Thaw bread dough until soft, but not risen. On a lightly floured board, roll each loaf into a 12x16 rectangle. Spread first Stromboli with tomato sauce, top with pepperoni and cheeses. Beginning with the long side, roll jelly-roll style and pinch end to seal. Spread next with mustard and top with ham and cheese. Third roll begins with horseradish sauce, topped with roast beef and fresh tomato. Finally, spread dressing on fourth roll, top with corned beef, cheese, and well-drained sauerkraut. Roll and seal each as you did the first and let rise in a warm place. Before baking, brush on egg wash (one egg beaten with 2 tbs. water) for a glossy crust. Bake on a foil-lined cookie sheet according to package directions, adding 10-15 minutes onto baking time. Watch carefully to prevent burning. Allow Stromboli to cool 10-15 minutes before slicing with a sharp serrated knife. Place slices on a platter for your guests.

Enjoy!