Fall is the time to bake some tasty bread, muffins
Published 5:23 pm Friday, September 4, 2020
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Cranberry Nut Muffins
Dutch Over Apple Cobbler
Pecan Raisin Bread
Sweet Potato Biscuits with Honey Butter
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Fall is the time of the year when mornings and evenings are crisper and cooler and call for some warm breads, that are tasty and seasonal. Some fruits and vegetables that can be incorporated into breads are cranberries, sweet potatoes, pumpkin, apples, etc. Recipes, we are betting that you may try as the weather gets a little cooler, are some that are old, and some perhaps new to you.
SWEET POTATO BISCUITS
WITH HONEY BUTTER
INGREDIENTS
2 cups all-purpose flour
4 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup shortening
1 cup mashed sweet potatoes
1/2 cup half-and-half cream
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey
1 teaspoon ground cinnamon
DIRECTIONS
In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times. Pat or roll out to 1/2-inch thickness; cut with a floured 2-1/2-inch biscuit cutter. Reroll and repeat once. Place 1 inch apart on a greased baking sheet.
Bake at 400° for 9-11 minutes or until golden brown. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm biscuits.
PECAN RAISIN BREAD
INGREDIENTS
1 cup plus 2 tablespoons water (70° to 80°)
8 teaspoons butter
1 egg
6 tablespoons sugar
1/4 cup nonfat dry milk powder
1 teaspoon salt
4 cups bread flour
1 tablespoon active dry yeast
1 cup finely chopped pecans
1 cup raisins
DIRECTIONS
In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Just before the final kneading (your machine may audibly signal this), add pecans and raisins.
Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.
CRANBERRY NUT MUFFINS
INGREDIENTS
2 cups all-purpose flour
3/4 cup packed brown sugar
2 teaspoons baking powder
2 large eggs
2/3 cup orange juice
1/3 cup vegetable oil
1 cup cranberries, coarsely chopped
1 cup chopped pecans
DIRECTIONS
In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake at 375° for 20 minutes or until golden brown. Remove from pan to cool on a wire rack.
DUTCH OVEN APPLE COBBLER
INGREDIENTS
8 large tart apples, peeled and sliced
1 cup sugar, divided
3/4 teaspoon ground cinnamon, divided
2 cups all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten, room temperature
2/3 cup butter, melted
Vanilla ice cream, optional
DIRECTIONS
Preheat oven to 350°. In a 6-quart Dutch oven, combine apples, 3/4 cup sugar and 1/2 teaspoon cinnamon. In a bowl, whisk flour, brown sugar, remaining 1/4 cup sugar, baking powder, salt and remaining 1/4 teaspoon cinnamon; stir in eggs (mixture will be lumpy). Spoon over apples. Drizzle butter over batter (do not stir). Cover and bake until lightly browned and apples are tender, 45-50 minutes. Serve warm with ice cream, if desired.
