Sweet Recipes

Archive for the ‘Muffins, Rolls and Bread Recipes’ Category

Gingerbread Ingredients

• 1/4 cup shortening
• 2 1/4 cups sifted flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. salt
• 1 cup molasses
• 1 egg
• 1/2 cup hot water

Directions for Gingerbread

Melt shortening in a saucepan.  Remove from heat and let cool.  Sift together dry ingredients.  Add molasses and egg to cooled shortening and blend well.  Add dry ingredients alternately with hot water, mixing well after each addition.  Pour batter into well greased 8 X 8 X 2 inch pan and bake at 350 degrees for 40 to 45 minutes.

Fruit Bread Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 2 very ripe bananas, crushed
• 2 cups flour
• 1 tsp. baking soda
• 1/4 cup nut meats
• 1/2 cup chocolate chips
• 1/2 cup Maraschino cherries

Directions for Fruit Bread

Mix ingredients in order given.  Bake in a buttered and floured bread pan at 350 degrees for 90 minutes.

Apple Bread Ingredients

• 2 cups sifted flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 cup butter
• 2/3 cup sugar
• 3 eggs
• 1 1/2 cups peeled, diced apples
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup apple sauce
• 1/4 cup chopped nuts
• 1/3 cup raisins

Apple Bread Directions

Sift flour to measure.  Resift with salt, baking soda and baking powder.  Melt butter and add sugar, stir in eggs, apples, cheese, nuts and raisins.  Lightly stir in dry ingredients.  Pour into a buttered 9-inch loaf pan.  Bake at 375 degrees for 1 hour.  Remove from oven and sprinkle top with sugar and cinnamon, then return bread to oven for 5 minutes to brown sugar.

Apricot Nut Bread Ingredients

• 3 cups sifted flour
• 1 cup sugar
• 3 1/2 tsp. baking powder
• 1 1/2 tsp. salt
• 2 eggs, beaten
• 3/4 cup milk
• 1 6-oz. can concentrated orange juice
• 2 Tbsp. salad oil
• 1 6-oz package soft cream cheese
• 3/4 cup chopped nuts
• 3/4 cup chopped dried apricots

Apricot Nut Bread Directions

Sift dry ingredients together.  Combine eggs, milk, orange juice, oil and cream cheese.  Add to dry ingredients, mixing well.  Stir in nuts and apricots.  Turn into 2 greased loaf pans.  Bake in 350 degree oven for about 1 hour or until golden.  Remove from pan and cool on wire rack.

Banana Cupcake Ingredients

• 2 1/4 cups flour
• 1 1/4 cup sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup shortening
• 2 unbeaten eggs
• 1 1/2 cup mashed bananas
• 1 Tbsp. vanilla

Banana Icing Ingredients

• 1 Tbsp. butter
• 1/2 mashed banana
• 1 Tbsp. lemon juice
• 1 cup powdered sugar

Directions for Banana Cupcakes

Sift together flour, sugar, baking powder, baking soda and salt.  Add shortening, eggs and 1/2 cup mashed bananas.  Beat for two minutes with electric mixer on medium speed.  Add remaining 1 cup of bananas and vanilla and beat for one more minute.  Pour in paper lined muffin pan, filling each cup at least 3/4 full.  Bake at 350 degrees for 25 minutes.  Makes 1 dozen Banana Cupcakes.  Allow cupcakes to  cool before spreading banana icing.

Fudge Cupcake Ingredients

• 1 3/4 cup sugar
• 1 cup all-purpose flour
• 4 eggs
• 4 squares semi-sweet chocolate
• 1 cup margarine
• 1 tsp. vanilla
• 1 1/2 cup chopped pecans

Fudge Cupcake Directions

Combine sugar, flour and eggs.  Melt chocolate and margarine in a saucepan and stir in nuts.  Combine sugar mixture, chocolate mixture and vanilla: blend, do not beat.  Pour into paper lined muffin tins and bake at 325 degrees for 30 minutes.  Makes two dozen Fudge Cupcakes.

Pineapple Cinnamon Buns Ingredients

• 1/2 cup scalded milk
• 1/3 cup sugar
• 1/4 cup shortening
• 3/4 teaspoon salt
• 1 package active dry yeast
• 1/2 cup warm water
• 1 egg
• 3 1/4 cups sifted flour
• 2 tablespoons melted butter
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1 (8 1/2 oz.) can crushed pineapple, drained
• 1/3 cup toasted slivered almonds
• 1/4 cup chopped maraschino cherries

Directions for Pineapple Cinnamon Buns

Combine milk, 1/3 cup sugar, shortening and salt in a bowl.
Dissolve yeast in warm water.  Add yeast, egg and 1 cup flour to milk mixture.  Beat until smooth.
Gradually add enough flour to make a soft dough.  Turn onto floured surface and knead.
Place in a greased bowl, turn dough over to grease top.  Let rise until doubled, punch down, let rise for 45 more minutes.
Roll dough into a 15 X 10″ rectangle.  Brush with butter.  Sprinkle with 1/4 cup sugar, cinnamon, pineapple, almonds and cherries.  Roll up like a jelly roll starting at narrow side.  Cut into 12 slices.  Place in greased 13 X 9 X 2″ cake pan.  Let rise until doubled.
Bake at 350 degrees for 25 minutes or until golded brown.  Frost with your favorite powdered sugar frosting.
Recipe makes 12 Pineapple Cinnamon Buns.

Coffee Cake  Ingredients

• 2 cups flour (sifted)
• 1 cup sugar
• 1 stick margarine
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 eggs
• 1 teaspoon vanilla

Directions for Coffee Cake

Mix flour, sugar, margarine, baking soda and salt and save 1/2 cup for the topping.  Mix in milk eggs and vanilla.  Pour into a bread pan and top with a can of pie filling and the 1/2 cup of reserved crumbs.  Bake for 45 minutes at 350 degrees.

Cranberry Bread Ingredients

• 2 cups flour
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 egg
• 2 tablespoons melted shortening
• 1/2 cup orange juice
• 2 tablespoons hot water
• 1 cup cranberries cut in halves
• 1/2 cup chopped nuts

Directions for Cranberry Bread

Mix all ingredients in a large bowl.  Put mixture into a bread pan and bake at 350 degrees for 1 hour.  When done, take Cranberry Bread out of pan while warm.  Spread entire loaf with butter and put in wax paper in refrigerator for 3 hours.

Cupcake  Ingredients

• 2 1/2 cups flour
• 2 1/2 cups sugar
• 5 tablespoons cocoa
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 teaspoons baking soda dissolved in 1 cup hot water

Filling Ingredients

• 1/2 cup sugar
• 1/3 cup shortening
• 1 /3 cup milk
• 1/3 cup margarine
• 1 tablespoon water
• 1 teaspoon vanilla
• 1/2 cup powdered sugar

Directions for Cupcakes

Put all ingredients in a mixer bowl and beat for about 2 1/2 minutes.  Fill cupcake pans a little over half full.  Bake at 350 degrees for about 20 minutes.  Cool cupcakes before putting in filling or it will melt.
Beat all filling ingredients except powdered sugar for 6 minutes at high speed, then mix in powdered sugar.  Using a cake decorator or cookie press, insert in top of cupcake and push in filling (as much as it will hold without breaking).  Frost cupcakes with Chocolate Frosting.