top of page

DESSERT BREADS & MUFFINS

Gingerbread

INGREDIENTS
DIRECTIONS

1 egg, beaten

1/2 cup sugar

1/2 cup light molasses

5 Tbs butter or margarine, melted

2/3 cup cold water

1 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp ground ginger

1/2 tsp salt

  1. Preheat oven to 350Ëš

  2. Combine egg, sugar, molasses, butter, water; mix well

  3. In a large mixing bowl, stir together flour, baking soda, ginger, and salt

  4. Add molasses mixture

  5. Beat until well-mixed

  6. Pour into greased 8-inch square baking pan

  7. Bake for 30 minutes or until cake tests done

  8. Serve warm - makes 9 servings

Pumpkin Bread

INGREDIENTS
DIRECTIONS

3  1/2 cups sifted flour
3 cups sugar
1 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1  1/2 tsp salt
2 tsp baking soda
2 cups pumpkin
1 cup oil
4 eggs
5/8 cup water (1/2 cup plus 1 Tbs)

  1. Preheat oven to 350Ëš

  2. Combine dry ingredients

  3. Make a well in mixture and add remaining ingredients

  4. Mix well

  5. Pour into 2 greased and floured loaf pans

  6. Bake for 1 hour

Applesauce Spice Bread

INGREDIENTS
DIRECTIONS

2  1/2 cups applesauce
2 cups sugar
1 cup cooking oil
4 eggs
6 Tbs milk
4 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
Topping:
1/2 cup brown sugar
1 tsp cinnamon

  1. Preheat oven to 350Ëš

  2. Grease two loaf pans or 8 mini loaf pans

  3. In large bowl, combine applesauce, sugar, oil, eggs and milk and blend well

  4. Stir in remaining bread ingredients

  5. Pour into pans

  6. In small bowl, combine topping ingredients

  7. Sprinkle over loaves before baking

  8. Bake for 40 minutes

 

Note: Test for doneness using a toothpick. In my oven, it takes longer than 40 minutes. I only make half of the Topping mix. The bread is also very good without the Topping.

Wild Plum Muffins

INGREDIENTS
DIRECTIONS

2 cups self-rising flour
2 cups sugar
2 tsp allspice
1 cup chopped walnuts or pecans
2 small jars plum baby food
3 large eggs
1 cup vegetable oil

  1. Preheat oven to 350Ëš

  2. Combine dry ingredients in a medium-sized bowl

  3. Add baby food, eggs, and oil

  4. Stir by hand until all ingredients are mixed well

  5. Grease miniature muffin tins and fill halfway with muffin batter

  6. Bake 15-17 minutes until the edges of the muffins pull away from the tin

 

Note: Makes 10 dozen miniature muffins

Blueberry Fruit Squares

from Barbara Davis, Midway, Tx

​
INGREDIENTS
DIRECTIONS

2 sticks margarine, softened
1  1/2 cups sugar           
4 eggs
2 cups flour
1 tsp vanilla extract
1  21-oz  blueberry pie filling

Makes 12 large squares. 
You can also use other pie filling flavors.

  1. Preheat oven to 350Ëš

  2. Cream sugar and margarine

  3. Add eggs one at a time, beating after each

  4. Add flour and vanilla extract, mix well

  5. Spread in a long, greased sheet pan or jelly roll pan

  6. Using all of the pie filling, drop spoonfuls of the blueberry filling on the pan to make 12 squares

  7. Bake for 45 minutes

Pecan Pie Mini Muffins

INGREDIENTS
DIRECTIONS

1 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter (no substitutes), melted
2 eggs, beaten

Makes about 2  1/2 dozen

  1. Preheat oven to 350Ëš

  2. In a bowl, combine brown sugar, flour, and pecans; set aside

  3. Combine butter and eggs; mix well

  4. Stir into flour mixture just until moistened

  5. Fill greased and floured or paper-lined miniature muffin cups two-thirds full

  6. Bake for 20-25 minutes or until muffins test done

  7. Remove immediately to cool on wire racks

Strawberry Spread

INGREDIENTS
DIRECTIONS

1  8-oz pkg cream cheese, softened
2 Tbs powdered sugar
3 fresh strawberries, mashed

  1. In mixing bowl, beat cream cheese and powdered sugar until smooth

  2. Add strawberries; mix well

Serve on strawberry bread, bagels, English muffins, or other dessert bread.

​

Strawberry Pecan Bread

INGREDIENTS
DIRECTIONS

​2  10-oz pkgs frozen strawberries, thawed
4 eggs
1  1/4 cups vegetable oil
3 cups all-purpose flour
2 cups sugar
3 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 cup chopped pecans

  1. Preheat oven to 350Ëš

  2. Grease and flour 2 loaf pans; set aside

  3. Chop strawberries into small pieces

  4. In a medium mixing bowl, combine strawberries, eggs, and oil, stirring to mix well

  5. In a large mixing bowl, combine flour, sugar, cinnamon, baking soda, salt, and pecans

  6. Add strawberry mixture to dry ingredients and stir just until blended

  7. Pour into loaf pans and bake for 1 hour, or until toothpick inserted in center comes out clean

Bran Muffins

from Barbara Davis, Midway, Tx

​
INGREDIENTS
DIRECTIONS

1  15-oz box Raisin Bran cereal
3 cups sugar
5 cups flour
2 tsp salt
5 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
4 eggs beaten
1 cup salad oil
1 quart buttermilk
2 tsp vanilla
Note: 
For sweeter muffins, increase sugar to 4 cups

  1. Preheat oven to 350Ëš

  2. Mix dry ingredients

  3. In separate bowl mix liquids

  4. Add liquids to dry ingredients and stir just enough to moisten

  5. Cover and store in refrigerator until ready to bake

 

MIXTURE WILL KEEP IN REFRIGERATOR FOR 6 WEEKS

 

  1. When ready to bake, stir mixture and spoon into greased muffin tins, filling 2/3 full

  2. Bake 20 minutes in 350 degree oven

 

       Makes 5 1/2 dozen

Coffee Cake (Kaffee Kuchen)

from Better Homes & Gardens Cookbook

​
INGREDIENTS
DIRECTIONS

1/2 cup shortening
1 cup sugar
2 beaten egg yolks
1  1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 stiff-beaten egg whites
Topping Ingredients: 
6 Tbs flour
1/4 cup brown sugar
2 Tbs butter or margarine
1/2 tsp baking powder

  1. Preheat oven to 350Ëš

  2. Cream shortening and sugar

  3. Add egg yolks

  4. Add dry ingredients alternately with milk

  5. Fold in egg whites

  6. Pour into wax-paper lined 8-inch square baking pan

  7. Combine topping ingredients

  8. Sprinkle over cake

  9. Bake for 40-50 minutes

  10. Cut in squares

Apricot Cranberry Bread

INGREDIENTS
DIRECTIONS

2 cups all-purpose flour
1 cup sugar
1 to 2 tsp grated orange peel
1  1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves

​

Note: For Cranberry Bread, eliminate the apricot preserves. Also delicious.

  1. Preheat oven to 350Ëš

  2. In large bowl, combine flour, sugar, orange peel, baking powder, baking soda and salt

  3. In small bowl, beat egg, water and oil

  4. Stir into dry ingredients just until moistened

  5. Fold in cranberries

  6. Pour into greased and floured loaf pan

  7. Spoon apricot preserves over batter and cut through batter with a knife to swirl

  8. Bake 350 degrees for 65-70 minutes or until a toothpick inserted near center comes out clean

  9. Cool for 10 minutes then remove from pan

Makes 1 Loaf

Fig Berry Preserves

INGREDIENTS
DIRECTIONS

3 cups mashed figs
3 cups sugar
2  3-oz pkgs strawberry Jell-O 
    or other desired flavor

  1. Mix sugar, gelatin and figs in saucepan

  2. Cook until thick

​

Will taste like strawberry preserves. Very good.

Apple Fritters

INGREDIENTS
DIRECTIONS

1 cup milk
1 egg, beaten
1/4 cup sugar
4 Tbs margarine, melted
1 orange, rind and juice                                                         
1 cup apples, chopped but not too fine
1 tsp vanilla
3 cups cake flour
1/2 tsp salt
2 tsp baking powder

​

Note: 
To serve, provide apple butter to dip fritters in                                

  1. Beat egg

  2. In mixing bowl, combine milk, egg, sugar, and melted margarine

  3. Add the orange juice, rind, chopped apples (skins can be left on) and vanilla

  4. Sift together flour, salt, baking powder

  5. Stir into milk mixture with a spoon until well blended, do not over mix

  6. Preheat oil in a skillet to 350 degrees

  7. Drop batter off end of a tablespoon into hot oil

  8. Fry to golden brown, turning so they brown evenly

  9. Allow to cool

  10. Dust lightly with powdered sugar

Poppy Seed Bread

from Mitzi Mills, Abilene, Tx

​
INGREDIENTS
DIRECTIONS

3 eggs
2  1/2 cups sugar
1  1/2 cups milk
1  1/4 cups oil
1 Tbs poppy seeds
3 cups flour
1  1/2 tsp each of:  
baking powder, salt, vanilla & almond extract

Glaze:
3/4 cup sugar
2 Tbs butter
1/3 cup orange juice
1/2 tsp vanilla
1/2 tsp almond extract

  1. Preheat oven to 325Ëš

  2. Cream together eggs and sugar

  3. Blend in remaining ingredients, except flour

  4. Add flour

  5. Pour into two loaf pans lined with parchment paper, spray with non-stick spray

  6. Bake for 60-75 minutes

  7. Pour glaze over warm loaves

bottom of page