Mini Meat Loaves this recipe is for the muffin pan, but can easily be adapted for the mini loaf pan. (bake longer)

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1 MINI-LOAF PAN RECIPES Double Chocolate Swirl Bread 1/2 cup sliced almonds, coarsely chopped 1 cup white chocolate morsels, divided 2 packages (11 oz each) refrigerated French bread dough 1 egg white 2 tbsp water 1/4 cup semi-sweet chocolate morsels, grated 1 tsp vegetable oil Additional sliced almonds or white chocolate morsels (Optional) 1. Preheat oven to 375. Lightly spray mini loaf pan with nonstick cooking spray. Coarsely chop almonds and half of the white chocolate morsels; place in batter bowl. 2. On lightly floured surface, unroll one package of bread dough; do not stretch. Lightly beat egg white and water in small batter bowl; brush dough with a portion of the egg mixture. Grate half of the semi-sweet chocolate morsels evenly over dough. Sprinkle with half of the almond and white chocolate mixture; roll lightly with baker's roller, pressing mixture into dough. 3. Unroll remaining package of bread dough directly over first dough layer, matching seams and rolling lightly to seal. Brush dough lightly with a portion of the egg mixture; grate remaining chocolate morsels over dough and sprinkle with remaining white chocolate and almond mixture. Roll lightly with baker's roller. 4. Starting at narrow edge, roll dough up tightly; press edge to seal. Slice roll into 4 equal portions; place seam side down in pan. Make deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg mixture. 5. Bake minutes or until golden brown (center of loaves may appear moist). Remove pan to cooling rack; cook 5 minutes. Remove loaves from pan. Cool completely. 6. Microwave remaining white chocolate and oil, uncovered seconds or until chocolate is melted and smooth. Do not overheat. Drizzle chocolate over loaves; sprinkle with sliced almonds or chocolate morsels, if desired Mini Meat Loaves this recipe is for the muffin pan, but can easily be adapted for the mini loaf pan. (bake longer) 1 Lb. lean (90%) ground beef 1/2 c. quick or old-fashioned oats 3/4 c. ketchup or chili sauce, divided 1/2 c. finely chopped onion 1 egg 1 garlic clove, pressed 1 tsp. dried oregano leaves 1/2 tsp. salt 1/8 tsp. ground black pepper 1. Preheat oven to 350 degrees. In large Colander Bowl combine ground beef, oats, 1/2 c. of chili sauce or ketchup, onion, eggs, garlic pressed with Garlic Press, oregano, salt, and pepper; mix lightly but thoroughly using Mix N' Scraper. Using Large Scoop, divide mixture evenly into cups of Stoneware Muffin Pan. Bake 15 minutes. 2. Remove pan from oven. Spoon remaining chili sauce or ketchup evenly over top of loaves. Return to oven; bake an additional minutes or until meat is no longer pink in center and internal temperature reaches 160 degrees. Remove loaves from pan. Use the Easy Accent Decorator fitted with open star tip to pipe Quick Mashed Potatoes on top of meat loaves. MINI CHEDDAR LOAVES 3-1/2 cups biscuit/baking mix 2-1/2 cups shredded sharp cheddar cheese 1-1/4 cups milk In a large bowl, combine biscuit mix and cheese. Beat eggs and milk; stir into cheese mixture just until moistened. Pour into four greased and floured loaf pans. Bake at 350* for minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove from pans; slice and serve warm.

2 Glazed Cranberry Orange Loaves Bread 3 cups all-purpose flour 1 1/4 cups sugar 1/2 teaspoon salt 1 tablespoon baking powder 1/2 cup pecans, coarsely chopped ¾ cup (1 1/2 sticks) butter or margarine, melted 1 orange 1 1/4 cups milk 1 cup dried cranberries Additional pecan halves (optional) Glaze : 1/2 cup powdered sugar & 1 tablespoon milk Directions: 1. Preheat oven to 350 F. Lightly spray bottom of Mini Loaf Pan with nonstick cooking spray; set aside. In Classic Batter Bowl, combine flour, sugar, salt and baking powder. Chop pecans using Food Chopper; add to batter bowl. Mix well and set aside. 2. In Small Batter Bowl, microwave butter on HIGH seconds or until melted. Zest orange to measure 1 tablespoon zest. Juice orange to measure 1/4 cup juice. Add zest, juice, eggs and milk to butter in batter bowl; whisk until combined. Add butter mixture to dry ingredients; mix just until dry ingredients are moistened. Do not over mix. Gently stir cranberries into batter. 3. Fill each cavity of loaf pan with about 1 cup batter. Top batter with additional pecan halves, if desired. Bake minutes or until Cake Tester inserted in center of loaves comes out clean and tops are golden brown. Cool in pan 5 minutes. Loosen sides of loaves from pan; remove to Stackable Cooling Rack. Cool completely. 4. For glaze, mix powdered sugar and milk until smooth; drizzle evenly over cooled loaves. Yield: 4 mini loaves (4 servings per loaf) Nutrients per serving: Calories 300, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 50 mg, Carbohydrate 44 g, Protein 4 g, Sodium 270 mg, Fiber 2 g Peanut Butter Mini Bread Loaves 3/4 cup chunky or creamy peanut butter 1/4 cup softened margarine 1/2 cup sugar 2 teaspoons baking powder 1 egg 1 1/4 cup milk 1/4 teaspoon salt 1 cup mini chocolate chips Preheat oven to 375. Beat peanut butter and margarine until light and fluffy. Add dry ingredients until mixture resembles coarse crumbs. Beat egg slightly into milk. Stir into flour mixture, just until flour is moistened. Stir in mini chips. Pour mixture into 4 greased and floured mini pans. Bake for ½ hour. Cool in pans 10 minutes. Remove from pans and cool on wire racks. Wrap in plastic wrap then foil. Tie with decorative ribbon. Makes 4 mini loaves. *Will also make 1 large loaf. Bake for 1 hour. Banana Bread Mini Loaves 2 1/2 C flour 1 Teaspoon baking soda 3/4 teaspoon salt 3 eggs 1/2 cup oil 1 1/4 cup sugar 1 1/2 cups mashed ripe bananas (about 3 large bananas) 1 cup mini chocolate chips (optional) Preheat oven 325 degrees. Grease pans. Beat sugar, oil and eggs until blended. Add bananas. Beat in dry ingredients just until blended. Stir in chips if desired. Pour into 4 greased and floured mini pans. Bake for minutes. Cool in pans for 10 minutes. Remove from pans & cool on wire racks. Wrap in plastic wrap, then in foil. Tie with ribbon. Makes 4 mini loaves. This recipe easily doubles and triples for larger batches.

3 Pumpkin Bread 1 1/4 cups vegetable oil 2 cups pumpkin puree (canned) 1 cup brown sugar 1 cup white sugar 2 (4 serving size) packages instant coconut pudding mix 1 teaspoon baking soda 5 eggs 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 1 cup chopped nuts, optional In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon, and salt. Slightly beat the eggs, and mix into the batter. Mix in flour and baking soda until just combined. Stir in nuts, if desired. Spread batter into two greased and floured 9 x 5 inch loaf pans or 2 Pampered Chef Mini Loaf Pans. Bake at 325 degrees F for 1 hour, (1/2 hour for mini loafs) or until a tester inserted in the center comes out clean. I've also made it with butterscotch pudding mix and its just as good. Sour Cream Banana Bread with Chocolate Glaze Beat together: 1/2 cup butter at room temperature 1-1/4 cup sugar 1 cup mashed ripe bananas (about 2 med.) 1-3/4 cup flour 1 tsp baking powder Pinch of salt 1/2 cup semi sweet chocolate chips (can use mini chips) 3/4 cup chopped nuts Beat together first 6 ingredients until blended. Stir in remaining ingredients until dry ingredients are just moistened. Do not over-mix. Divide batter between 4 greased and lightly floured mini loaf pans and bake at 325 degrees for minutes or until a cake tester inserted in center comes out clean. Allow cooling in pans for about 15 minutes and then removing from pans and continuing cooling on a rack. When cool, drizzle tops with Choc. Glaze (optional, but very good, indeed). Yields 4 mini loaves Chocolate glaze: 1/2 cup semi-sweet chocolate chips, melted 3 T. butter, melted. Stir together chocolate and butter until well blended Holiday Cranberry Bread 3/4 cup milk mixed with 1 tablespoon lemon juice 1/2 c. oil 3 T. grated orange 1 tsp vanilla 1 tsp almond extract 2-1/ 2 teaspoons baking powder 1 cup chopped toasted almonds or pecans (toasting brings out extra flavor) 2 cups chopped cranberries In a large bowl of an electric mixer, stir together milk and lemon juice until milk is slightly thickened (about 1 minute). Add the next 6 ingredients and beat until well blended. Add the remaining ingredients and mix until just well blended. Do not over beat. Divide batter between 4 mini loaf pans that have been greased and lightly floured. Place in a 325 degree oven and bake for minutes or until a cake tester inserted in center comes out clean. Allow cooling in pans for 15 minutes, then remove and cool completely on a rack. When cool, drizzle tops with glaze. (Optional, but very festive). Yields: 4 loaves. Orange glaze: 1 T. orange juice 1/2 c. sifted powdered sugar 1 teaspoon. Grated orange peel 1 T. finely chopped nuts.

4 Lemon Tea Bread 1/2 cup butter, softened 1-1/4 cup sugar 1 small lemon grated or about 3 tablespoons 2 teaspoons baking soda 3/4 cup chopped pecans or walnuts Beat together first 5 ingredients. Combine and stir in the dry ingredients. Do not over mix. Divide batter between 4 greased and lightly floured mini loaf pans and bake in a 325 degree oven for minutes or until cake tester inserted in the middle comes out clean. Allow cooling in pans for 15 minutes then remove and finish cooling on a rack. When cool drizzle top with lemon glaze. Lemon Glaze: 2 Tablespoons lemon juice 1 cup sifted powdered sugar Stir until well blended. Strawberry Pecan Bread with Lemon Cream Glaze 1/3 cup oil 1 cup coarsely mashed strawberries, fresh or frozen whole 2 teaspoons baking powder 1 Tablespoon grated lemon peel 1 cup chopped pecans Beat first 5 ingredients together until well blended. Stir in strawberries. Combine and add next 5 ingredients and stir until dry ingredients are moistened. Do not over mix. Divide batter between 4 greased mini loaf pans. Bake in a 325 degree oven for minutes or until cake tester inserted in middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack. When cool, drizzle top with lemon cream glaze. Lemon Cream Glaze: 1 cup sifted powdered sugar 1 tsp. lemon juice Combine and stir until well blended. 1/2 tsp. grated lemon peel 1 T cream Strawberry Orange Banana Bread 1 ripe banana, coarsely chopped (do not puree) 3/4 cup chopped strawberries (fresh or frozen whole) 1/2 cup oil 3 Tbsp. grated orange (Use fruit, juice and peel - remove any seeds and large pieces. Use food processor. Cut up orange first) 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. ground cloves (I'd just use 2 tsp PC Cinnamon Plus!) 1 cup chopped pecans or walnuts Beat together first 6 ingredients until blended. Combine and add the next 7 ingredients until just moistened. Do not over mix. Divide batter between 4 greased mini loaf pans. Bake in a 325 degree oven for minutes or until cake tester inserted in middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack.

5 Mississippi Mud Breads 1/2 cup butter, softened 1/4 cup sugar 1/2 cup milk 3/4 cup semi-sweet choc. chips, melted 1 tsp baking powder 4 teaspoons instant coffee 1/2 cup chopped toasted almonds Beat together first 5 ingredients until well blended. Beat in melted chocolate and vanilla. Combine and add the remaining ingredients and stir until dry ingredients are just moistened. Divide batter between 4 greased mini loaf pans. Bake in a 325 oven for minutes or until cake tester inserted in middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack. When cool, drizzle on Chocolate Coffee Glaze. Makes 4 mini loaves. Chocolate Coffee Glaze: 1/2 cup semi sweet choc. chips, melted 3 Tablespoons butter, melted 1 tsp. instant coffee 3 Tablespoons chopped toasted almonds Stir together until blended. Cranberry Cobblestone Bread 1/3 cup dried cranberries 2 tsp orange zest 1/3 c sugar 4 tsp cinnamon 2 packages (11 oz each) refrigerated dinner rolls 4 tsp butter or margarine, melted Glaze 1/2 c powdered sugar 2-3 tsp milk Preheat oven to 375. Combine orange zest and cranberries in small bowl, mix lightly. In Small Batter Bowl, mix sugar and cinnamon. Unroll dough and separate into 16 rolls. Using Kitchen Shears, cut each roll into quarters. Place half rolls in butter and roll to coat, then place in cinnamon sugar, tossing lightly to coat evenly. Place half dough into each well of Mini Loaf Pan, sprinkle with half cranberry mixture, then repeat layers. Bake minutes. Cool in pan 15 minutes and remove to Stackable Cooling Rack. Prepare glaze and drizzle over warm loaves. Special Thanks to Melissa LeClair, for sharing many of the recipes.

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