QUICK BREADS (These recipes all use loaf pans or muffin tins)

Transcription

1 QUICK BREADS (These recipes all use loaf pans or muffin tins) MORNING GLORY MUFFINS (Apple/Carrot/Coconut/Raisin) 2 cups Flour 2 cups Carrots, grated 3 Eggs 1-1/4 cup Sugar ½ cup Raisins 1 cup Vegetable Oil 2 tsp Cinnamon 1 Apple, peeled and grated 2 tsp Vanilla 2 tsp Baking Soda ½ cup Nuts, chopped (opt) ½ tsp Salt ½ cup Coconut Mix dry ingredients together, then fold in carrots, raisins, apple, coconut and nuts. In small bowl, beat eggs with the oil and vanilla, then stir into dry mixture. Spoon into well-greased or foiled-lined muffin cups, filling 3/4 full. Bake about 20 minutes on medium indirect heat on Weber grill (350 F conventional oven). yield: 24 muffins APPLE NUT CAKE 4 or 5 Apples, peeled and diced 1 tsp Soda Optional topping: 1-3/4 cup Sugar 1 tsp Cinnamon 5 Tbsp Sugar 1 cup Vegetable Oil 2 tsp Vanilla 1 tsp Cinnamon 3 Eggs ½ cup Walnuts, chopped 2 cups Flour ½ cup Raisins (optional) Blend sugar, oil and eggs together. Add flour, soda, cinnamon, salt and vanilla. Add apples, nuts and raisins and mix well. Spray 9 x 12 pan with Pam and pour batter into pan. Mix topping ingredients and sprinkle over batter. Bake for 1 hour on indirect medium heat on Weber grill (350 F conventional oven). BANANA BREAD 2 cups Flour 1-½ cups Sugar ½ cup Buttermilk 1 tsp Baking Powder OR ½ cup Sweet Milk mixed with ½ tsp Vinegar ½ tsp Salt 1 tsp Baking Soda ½ cup Margarine 2 ripe Bananas, mashed (can use up to 4 Bananas) 2 tsp Vanilla Optional add-ins: ½ cup grated Apples OR grated Zucchini 2 Eggs OR ½ cup Cocoa Powder Spray 2 loaf pans with cooking spray. In large bowl, mix flour, sugar, baking powder and salt, then add margarine, vanilla and eggs. Dissolve the soda into the milk, then add to batter. Fold in the bananas and any optional add-ins, then pour batter into loaf pans. Bake about 45 minutes on medium indirect heat on Weber grill (375 F conventional oven). I sometimes double the recipe.

2 BLUEBERRY BREAD 2 Eggs, beaten 1 cup crushed Pineapple, with juice 1 cup Sugar 2 cups fresh or frozen Blueberries ½ cup Vegetable Oil 1 cup Milk 3 cups Flour 1 tsp Vanilla 2 tsp Baking Powder 1 tsp Salt 1 tsp Baking Soda ½ cup Chopped Nuts Blend eggs and sugar together, then add oil and mix. Add remaining ingredients and mix well. Bake minutes on medium indirect heat on Weber grill (375 F conventional oven). Yields 2-½ loaves CARROT WALNUT BREAD 1 cup Oil 1-½ cup Flour 1-½ cup Carrots, grated 3/4 cup Sugar 1-½ tsp Baking Soda 1-½ cup Walnuts, chopped 2 Eggs 1-½ tsp Cinnamon 1 tsp Vanilla ½ tsp Salt Grease and flour 9 x 5 x 3 loaf pan. In large bowl, combine oil, sugar, eggs and vanilla. Fold in flour, baking soda, cinnamon and salt. Stir in carrots and walnuts, mixing until well blended, then pour into pan. Bake about 60 minutes on medium indirect heat on Weber grill (350 F conventional oven). This recipe can be doubled. ORANGE CARROT CAKE 3 cups Flour 2 cups Carrots, shredded 3 Eggs 2 cups Sugar 11 oz Mandarin Oranges 1-1/4 cup Oil 2-½ tsp Baking Soda 1 cup Coconut 2 tsp Vanilla 1 tsp Salt 1 tsp orange peel, grated (opt) 2-½ tsp Cinnamon Preheat grill or oven (350) and grease 9 x 13 pan. In large bowl, blend all ingredients, then beat 2 minutes on high speed. Pour into greased pan. Bake about 45 minutes on medium indirect heat on Weber grill (350 F conventional oven), until toothpick inserted in center comes out clean. Frost with cream cheese frosting if desired.

3 CRANBERRY NUT BREAD 4 cups Flour 1 ½ cup Orange Juice 2 cups Sugar 2 Eggs 3 tsp Baking Soda 1 cup Nuts, chopped 2 tsp. Salt 3 cups cranberries, frozen or fresh 8 Tbsp Butter, softened ( I like Fall Harvest frozen Cranberries) Add ingredients in order and mix well. Spray loaf pan with Pam and pour in batter. Bake for minutes in 350F oven. QUICK & EASY PUMPKIN MUFFINS 1 pkg (18.25 oz) Spice Cake mix 1/3 cup Vegetable Oil 1 can (15oz) Libbey pure packed Pumpkin 1/3 cup Water 3 large Eggs Blend all ingredients together in bowl until moistened. Beat well on medium speed for 2 minutes. Fill 20 paper-lined muffin cups 3/4 full. Bake at minutes on indirect medium heat on Weber grill (350 F conventional oven). STRAWBERRY BREAD 4 large Eggs, beaten 3 cups Flour 2 cups Sugar 1 tsp Baking Soda 1 cup Vegetable Oil 1 tsp Salt 2 10-oz pks frozen Strawberries do not drain 1 Tbsp Cinnamon 2 cups chopped Walnuts or Pecans Beat eggs and sugar with electric mixer. Add oil and strawberries with their liquid and mix well. Add remaining ingredients and mix well. Bake 45 minutes on medium indirect heat on Weber grill (375 F conventional oven). Yields 2 loaves ZUCCHINI CHOCOLATE CHIP BREAD 3 eggs, beaten ½ tsp Baking Powder 1-½ c Sugar 3 tsp cinnamon 3 tsp Vanilla 3 oz pkg instant Chocolate Pudding 1 c Oil -- or 1/4 c Cocoa Powder 2 c Zucchini, grated ½ c Coconut 3 c Flour ½ c Nuts (optional) 1tsp Salt ½ c Chocolate Chips (optional) Mix well in order listed and pour into greased loaf pans.

4 Bake about 60 minutes on medium indirect heat on Weber grill (250 F conventional oven). APPLE BREAD 1 Egg 2 cups Biscuit Mix 3 Tsp Oil ¾ cup Sugar ¾ cup Milk 1 Apple, finely chopped Mix Egg, Oil, Milk and beat well. Combine Biscuit Mix & Sugar, then add to egg mixture and mix well. Fold in Apples. Pour into greased loaf pan. 400 for 35 minutes on indirect Weber grill. CHERRY PECAN BREAD ½ cup Butter, softened 2 cups Flour 1 jar Maraschino cherries, drained 1 cup Sugar 1 tsp Baking Soda ½ to 1 cup Chopped Pecans 2 Eggs ¾ tsp Salt 1 cup Buttermilk In large bowl, cream together Butter, Sugar, Eggs & Buttermilk. In separate bowl, sift together Flour, Baking Soda and Salt, then add to egg mixture above. Fold in Cherries & Nuts, then pour batter into 1 large or 2 small loaf pans. Bake about 45 minutes for single pan or minutes for (on indirect Medium heat on Weber grill) until knife inserted in center comes out clean. ALOHA BREAD ½ cup Butter or Margarine, softened 2 cups all-purpose Flour 1 cup Sugar 1 tsp Baking Soda 2 Eggs ½ tsp Salt 1 cup ripened Banana, mashed (about 2 med) 1 cup Coconut, flaked ¼ cup Milk ½ cup Nuts, chopped 1 TBSP Orange Peel, grated ½ cup crushed Pineapple 1 tsp Vanilla Extract ½ tsp Almond Extract In a mixing bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts. In a separate bowl, sift together flour, baking soda and salt. Add flour mixture into creamed mixture until just moistened. Fold in coconut, nuts and pineapple. Transfer batter to a greased 9x5x3 loaf pan. Bake about 1 hour 20 minutes or until toothpick inserted near center comes out clean on medium indirect heat on Weber grill (350 F conventional oven). Cool in pan for 10 minutes before removing to a wire rack.

5 Doubling recipes yields 3 or 4 loaves. HAWAIIAN BREAD 2-3/4 cups Flour 3 Eggs 1 tsp Baking Powder 1 cup Oil 2 cups Sugar 8oz crushed Pineapple, with juice 1 tsp Baking Powder ½ cup flaked Coconut 1 cup Nuts, chopped 2 Bananas, mashed 1 tsp Salt Combine all dry ingredients, then add remaining ingredients and stir until blended. Pour into 2 well-greased loaf pans. Bake about 60 minutes on medium indirect heat on Weber grill (250 F conventional oven). SWEET RASPBERRY MUFFINS 2 cups Biscuit/baking Mix GLAZE: 2 TBSP Sugar ½ cup Confectioner s Sugar ¼ cup cold Butter or Margarine 2 tsp warm Water 2/3 cup Milk ¼ tsp Vanilla Extract ¼ cup Raspberry Jam In a bowl, combine biscuit mix and sugar. Cut in butter until the mixture resembles coarse crumbs. Stir in milk gradually, just until moistened (batter will be thick) Spoon about 1 Tbsp of batter into 12 paper-lined muffin cups. Top each cup with 1 tsp jam, then spoon a second Tbsp of batter on top of the jam. Bake minutes on medium indirect heat on Weber grill (425 F conventional oven). Cool muffins in pans for 5 minutes. Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to wire rack and drizzle with glaze.