Breads and Rolls

[Guardian Angel]

Mandarin Spice Muffins


2 cups all-purpose flour
1/2 cup white sugar
1 & 3/4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 & 1/3 cups milk
1/3 cup vegetable oil
1 egg
1 (8 ounce) can mandarin orange slices, cut into thirds

Preheat oven to 350 degrees.  Spray muffin pan with non-stick cooking spray.

In a large bowl, mix together the flour, sugar, baking powder, salt, cinnamon, nutmeg and allspice.  In another bowl mix together the milk, egg and oil.  Gently mix wet ingredients into dry ingredients just until moistened.  Fold in the mandarin oranges.

Fill muffin cups about 2/3 full.  Top with crumb topping, and bake for 25-30 minutes or until toothpick comes out clean.

Crumb Topping

1/4 cup soft butter
1/3 cup all-purpose flour
1/2 cup white sugar
1/2 teaspoon ground cinnamon

Combine flour, sugar and cinnamon in a bowl, cut in softened butter until mixture resembles coarse crumbs.

[Guardian Angel]

LEMON POPPY SEED MUFFINS   

1 box lemon cake mix
1 c. boiling water
1/2 c. vegetable oil
1 sm. box instant vanilla or lemon pudding
4 eggs
1/3 c. poppy seeds

Combine all ingredients and beat for 2 minutes at high speed. Pour into muffin tins. Bake at 425 degrees for 15 minutes.

[Guardian Angel]

Chocolate Chip Peanut Butter Banana Bread


2 slightly beaten eggs
1 cup mashed banana (2-3 medium)
3/4 cup white sugar
1/2 cup creamy peanut butter
1/2 cup milk
2 cup self-rising flour***
3/4 cup semi-sweet chocolate chips
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. Spray bottoms and sides of two loaf pans.

In a medium mixing bowl stir together the eggs, bananas, sugar, peanut butter, and milk.  Stir in flour just until moistened (batter should be lumpy).  Fold in chocolate chips and nuts.

Spoon batter into prepared pans and bake for about 45 minutes or until  toothpick inserted near the center comes out clean.

Cool in pans on wire rack for 10 minutes.  Remove from pans and cool completely on wire rack.  Wrap and store overnight for easier slicing.  Keeps well in the freezer.

***  If you don't have self-rising flour, substitute with 2 cups all-purpose flour plus 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.

[Guardian Angel]

Bacon-Onion Bread


6 slices bacon, cooked and coarsely diced
2 tablespoons reserved bacon grease
1 small onion, finely chopped
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 large eggs, beaten
1 cup sour cream
1/4 cup butter, melted

Preheat oven to 350.  Adjust oven rack to center position.  Coat a 9 x 5 x 3  inch loaf pan with non-stick cooking spray.  In a skillet over medium-low heat, sauté the onion in the bacon grease for 2-3 minutes until translucent. In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.  In another bowl, blend together the eggs, sour cream, and butter until smooth, stir in the bacon and onion.  Pour the wet ingredients over the dry ingredients and mix together just until combined. (don't over mix)  Spoon batter into the prepared loaf pan, smoothing the top.  Bake for 50 minutes or until  tooth pick inserted near the center comes out clean.  Turn out onto wire rack to cool before slicing.

Good for sandwiches, soup or toasted  for breakfast with omelets or scrambled eggs.

[Guardian Angel]

Mincemeat Bread

2 cups sifted flour
1/2 cup brown sugar, packed
4 tsp. baking powder
3 Tbsp. melted shortening
1 tsp. salt
1 cup prepared, moist mincemeat
1 beaten egg
1/2 cup milk

Combine and sift flour, baking powder and salt. Combine egg, milk, sugar, shortening and mincemeat. Add to flour mixture; stir only until dry ingredients are moistened.   Bake in greased 9 1/2"x5 1/2"x4" loaf pan for 1 hour at 350 degrees. Let stand 24 hours before cutting.

[Guardian Angel]

Snickerdoodle Muffins


1 1/2 cup   Self rising flour
1 cup oats
1/2 c   up sugar
1 egg
4 Tbsp butter
1 tsp   vanilla
1/3 cups sugar
1 tsp cinnamon
1 cup milk

1 mix all dry ingredients together, flour,oats,1/2 cup of sugar
2 Mix together egg, butter and vanilla and milk
3 add wet mixture to dry mixture, mix until everything is mixed well.
4 fill muffin cups 2/3 of the way full. Bake at 400 for 12-14 minutes.
5 While baking mix the topping together, 1/3 cup of sugar and 1 teaspoon of cinnamon. once muffins are out put topping on muffins. If you prefer a lot of topping brush a little melted butter ontop of muffin to get more of the topping to stick.

[Guardian Angel]

Pumpkin Pecan Biscuits

2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cold butter or margarine
1/3 cup chopped pecans, toasted
2/3 cup canned or cooked pumpkin
1/3 cup half-and-half cream


In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Combine pumpkin and cream; stir into dry ingredients. Turn onto a floured surface; knead four to six times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400 degrees F for 12-15 minutes or until golden brown. Serve warm.