COOKIES! discussion

I found this in a cook book and made it yesterday (10-22-09). YUM-O!

PEANUT BUTTER BREAD


2c flour

1 TABLESPOON baking powder (yes, you read that correctly)

1/2 tsp. salt

1/4 c. butter

1/2 c. sugar

1/4 c dark brown sugar

1 c. creamy peanut butter

1 egg

1 tsp vanilla

1 c. milk

Pre-heat 350. Grease 9x5x3 loaf pan.

In small bowl, mix dry ingredients. In large bowl, cream butter and sugars. Then mix in peanut butter. Mix in egg and vanilla. Stir in dry mixture. Batter will be dry. Slowly stir in milk. Spoon into pan.

Bake 50 min. or until top springs back to touch. Cool in pan 10 min. before turning out. Cool completely before serving.

I am already working a variations.....

I created this as a muffin several years ago. With a little tweaking, I beta tested this yesterday with great results. I am planning this as one of my Holiday baking gifts.


As of 8/11 this is now my award winning bread. I took second place in the bread division of the 115th annual Cuyahoga County Fair. :)




CHOCOLATE COVERED CHERRY BREAD


Pre heat 350 Will make 1 9x5 loaf pan or 1 8x4 with 1 5x3mini or 4 5x3 mini loaves.


1 3/4 c flour

3/4 sugar

2 tsp. baking powder

1/4 tsp salt

1/4 c cocoa powder (optional, it works with and without. Bread is pink otherwise)


1 egg

1/4 c oil

1 tsp vanilla

1 tsp. instant coffee

1 10 oz. jar marachino cherries. Drain, reserving juice. Finely chop.

milk (enough to make 1 c when added to reserved juice)

1 c. mini chocolate chips

Grease the bottom and 1/2 way up sides of loaf pan. In large bowl, mix dry ingredients. Reserver 1 TBLSP to mix with chips. In medium bowl, mix wet ingredients. Make a well in dry, then add wet. Stir unitl just blended. Mix reserved TBLSP of flour mixture with chips, then fold in chips and cherries.

Fill pan 2/3 of the way. Bake at 350 for:

8x4 pan 50-55 min

4 5x3 pans 30-35 min, or until a clean test.

Cool on rack 10 min. before removing from pan.

OATMEAL APPLE CRANBERRY BREAD

Pre heat 350

1 1/3 c. flour (Reserve 1 Tblsp.)

3/4 c oatmeal (quick or rolled oats)

1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1/8 tsp. nutmeg (optional. If your family likes nutmeg, use 1/4 tsp. If not, leave it out.)

1 c. sugar

1/4 c. oil

1 c. shredded apple (peeled and cored first)

1 egg

1 tsp. vanilla

1/2 dried cranberries (Chop or snip the larger ones) tossed with reserved Tblsp. of flour


Grease an 8"x4" pan or 4 3"x5" mini pans on bottom and 1/2 way up sides.

In large bowl,combine flour,oats,soda,powder,salt,and spices. In medium bowl, blend sugar and oil, then egg,vanilla,and shredded apple. Slowly add your wet ingredients to your dry, until just blended. Then fold in cranberries.


Bake at 350

8x4 55-60 minutes

3x5 30-35 minutes

Or until a clean toothpick test.

Cool 10 minutes before turning out onto rack (if using mini-pans as a gift, you can just leave them in the pans if you are giving them pan and all)

APRICOT NUT BREAD

Pre-heat 325


1 c. oil

3 eggs

1 c. sugar

1 c. buttermilk + 2 tsp. baking powder

1 10 oz jar apricot desert filling (The original recipe called for apricot baby food. If you can find it, you will need 1 6 oz jar)

1 7 oz. bag dried apricots (I used Sunmaid,but feel free to use un-sulfured ones if you prefer., you need about 1 c or so before chopping), finely chopped
(I used a food chopper or you can use a processor, add 2 TBSLP of flour before chopping and toss with 1 TBSLP before adding to batter. If chopping by hand, just toss with the 1 TBLP.)


2 1/2 c. flour

1 tsp. cinnamon

1 tsp. salt

1 tsp. vanilla

1 c. chopped nuts (I used almonds, tossed with 1 TBLSP. of flour.) (8/11 I used toasted pistachios for the the fair)

In large bowl, mix flour, salt,and cinnamon. In medium bowl, blend oil, eggs, sugar, vanilla and filling. In small bowl, add buttermilk and baking soda. Will be foamy. Then, gently blend that into your wet mixture. Then,slowly add wet to dry, mixing until just blended. Fold in nuts and apricots.

Pour into GREASED pans.

Makes 8 3x5 loaves, 2 8x4 and 2 3x5 or 2 9x5



Bake the mini's 30-35 minutes and the larger ones 1 hour, or until a clean test.

Cool 10 minutes before turning out.

I found this in a Pillsbury Baking Book, that contained bake-off winners. This has been hit since.


EGG NOG BREAD

Pre-heat 350

1/2 c. butter, melted and cooled

2 eggs

1 c. sugar

1 c. dairy egg nog (the kind in the dairy case)

1 tsp. vanilla

2 tsp. baking powder

1/2 tsp salt

2 1/2 c. flour

1/2 tsp. cinnamon

1/8 tsp. nutmeg (if you like it, use 1/4 tsp.)

GREASE the BOTTOM only of 4 3x5 pans or 1 9x5. In medium bowl, beat eggs, butter, sugar,vanilla and egg nog. In large bowl, mix your dry ingredients. Slowly add wet to dry. Stir until just blended.

Bake mini pans 30-40 minutes, large pan 45-50, or until you get a clean test. You can also make 12 muffins, bake for 30 minutes or until clean test.

Cool 10 minute before turning out, then cool 1 hour.

STORE IN FRIDGE WHEN NOT EATING. DO NOT FREEZE!

This one was given to me by a one of my cousins. It may have been a Libby's label recipe at one time, she couldn't remember. This recipe uses fresh cranberries, which are only available for a short time. You can freeze them, in the bag for up to a year. One bag will make 2 recipes of this, and well as the pumpkin. According to Libby's, ( I called) you can freeze pumpkin up to 3 months.


CRANBERRY PUMPKIN BREAD

350


2 beaten eggs

2 c. sugar

1/2 c. oil

1 c. canned pumpkin (Use a small can) (DO NOT USE PUMPKIN PIE FILLING)

1/2 tsp. vanilla

2 1/4 c. flour

1/2 TBLSP. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. salt

1 c. chopped fresh cranberries (You can use a food processor, just pulse a few times. You want chunks. If doing with a knife, cut into quarters and leave the small ones whole.)

Combine the eggs, sugar,oil,pumpkin,and vanilla in a large bowl. In smaller bowl, combine flour, spice, baking soda and salt. Slowly add dry mixture to the pumpkin mix, until just moist. Stir in cranberries. Sprinkle a little sugar on top prior to baking.


2 8x2 1/2" pans: greased/floured Bake 350 for 1 hr. or until a clean toothpick test.

4 mini loaf pans: greased/floured Bake 350 for 1/2 hr. or until clean toothpick test.

Lined muffin tins : Bake 350 for 1/2 hr. or until clean toothpick test.

Cool 10 minutes in pans before turning out onto wire racks to cool. Serve warm or room temp.

PUMPKIN RIBBON BREAD

This was a recipe that arrived on a post-card from my insurance agent. Gooseberry Patch is credited as the source.

PRE-HEAT 325


FILLING:

2 pkgs. (3 oz. each) cream cheese, sofened

1/3 c. sugar

1 Tblsp. flour

1 egg

2 tsp. grated orange peel*


BREAD:

1 c. cooked pumpkin (1/2 of 1 small can of pumpkin, NOT pie filling, but PLAIN pumpkin)

1/2 c. veg. oil

2 eggs

1 1/2 c. sugar

1/2 tsp. salt

1/2 tsp. cloves**

1/2 tsp. cinnamon

1 2/3c. flour

1 tsp. baking soda

1 c. chopped pecans**

For filling, cream cheese,sugar and flour in small bowl. Add egg, stir until blended. Stir in peel. Set aside.

In large bowl, combine pumpkin,oil,and eggs. Add sugar,salt,spices,flour,baking soda,and nuts. Stir until just blended.

Pour 1/4 of batter into 2 greased and floured 7 1/2" x 3 1/3" loaf pans. Carefully spread the cheese mixture over the batter. going from short end of the pan to short end of pan, leaving a 1/2" border from center to long edges. Top with rest of batter.

Bake for 1 1/2 hours or until a toothpick comes out clean. Cool 10 minutes before removing from pans.

STORE IN FRIDGE!

Makes 2 loaves

*We made this without peel and it tasted just fine.

**Optional. If not using cloves, increase cinnamon to 1 tsp.

STARLIGHT BREAD


Pre heat 350

1 3/4 c flour

3/4 sugar

2 tsp. baking powder

1/4 tsp salt

¼ c. cocoa powder

1 egg

1/4 c oil

1 tsp vanilla

1/2 tsp. peppermint extract

1 c. milk

1 c. mini chocolate chips

¼ c. crushed Starlight mints

Grease the bottom and 1/2 way up sides of loaf pan(s). In large bowl, mix dry ingredients. In medium bowl, mix wet ingredients. Make a well in dry, then add wet. Stir until just blended. Fold in chips and mints.

Fill pan 2/3 of the way. Bake at 350 for:

9 x what have you 55-60 min.

8x4 pan 50-55 min

4 5x3 pans 30-35 min. or until a clean test.

Cool on rack 10 min. before removing from pan.