Boston Brown Bread

The taste of this comes pretty darn close to the traditional Boston brown bread, which is steamed in tin cans instead of baked. Excellent served with cream cheese...and baked beans, of course!

Boston Brown Bread

1 c. raisins
1 c. boiling water
1 c. all-purpose flour
1 c. whole-wheat flour
1-1/2 teas. baking soda
1 teas. salt
1 c. cornmeal
1/4 c. packed brown sugar
2 c. buttermilk
1 c. molasses

Put raisins in a small bowl and cover with the boiling water. Let stand for 15 minutes. Drain and pat dry with paper towels.

Combine the flours and next 4 ingredients; mix well.

Combine buttermilk, molasses and the drained raisins in a medium bowl. Add to flour mixture and stir just until combined. Pour into a greased 9X5 loaf pan. Bake at 350 for about 1 hour (start checking after 50 minutes.)

Cold Tea Gingerbread

My favorite way to eat this is with orange marmalade, but it's also delicious with a thick slathering of butter, whipped cream or ice cream.

Cold Tea Gingerbread

1/2 c. softened butter
1/2 c. sugar
1 egg
1-3/4 c. flour
1 teas. baking soda
1/2 c. cold, strongly brewed tea
1/2 c. molasses

Beat butter and sugar together with an electric mixer until creamy.

Add egg, then flour and baking soda, beating just until blended. Add in the tea and molasses beating just until blended.

Pour into a greased and floured 9X5 loaf pan. Bake at 350 for about 40 minutes.

Strawberry Surprise Biscuits

Biscuits with the sweet surprise of a whole strawberry tucked inside. Drizzled with a powdered sugar glaze for extra sweetness.

Strawberry Surprise Biscuits

2 c. flour
3 teas. baking powder
1/2 teas. salt
1/4 teas. cinnamon
2 T. sugar
1/4 c. butter
3/4 c. milk
12 whole strawberries, cleaned and hulled

Combine flour, baking powder, salt, cinnamon and sugar in a mixing bowl. Cut in butter with a pastry blender until crumbly. Add in the milk, stirring to moisten.

Knead the dough on a lightly floured surface about 4 or 5 times. Divide into 12 equal pieces. Pat each portion out into about a 3-inch circle. Place a hulled strawberry in the center of each, bringing dough up over and pinching the ends to seal. Place on a greased cookie sheet and bake at 425 for about 15 to 18 minutes, or until golden brown. After the biscuits have cooled, drizzle with glaze.

Powdered Sugar Glaze

1 T. milk
2/3 c. powdered sugar
dash vanilla extract

Stir together, adding more milk if necessary for a thin glaze.

Horseradish Bread

Quick bread with a little kick! Great to serve alongside ham or pot roast. The original recipe calls for 1 teaspoon of horseradish, but if you're daring; why not add a little more?

Horseradish Bread

3 C. flour
1/4 c. sugar
2 T. baking powder
1 T. mustard seed
1-1/2 tsp. salt
3 eggs, beaten
3/4 c. milk
1/4 c. oil (or melted butter)
1 T. prepared mustard
1 rounded tsp. prepared horseradish


Preheat oven to 375. Grease a 9X5 loaf pan. In a large bowl, combine the flour, sugar, baking powder, mustard seed and salt; blend thoroughly.

In a small bowl, combine eggs, milk, oil, mustard and horseradish; blend well.

Add liquid ingredients to dry ingredients all at once. Stir just until moistened. Bake 60 minutes or until tests done. Cool in pan for 15 minutes before removing to a wire rack.

Pull-Apart Caramel Bread

Easy, easy, easy!!! I always make this for company; and everyone has walked away with the recipe. Prepare right before you go to bed and then bake in the morning.

Pull-Apart Caramel Bread

18 frozen dough rolls
1/2 c. butter, melted
1/2 c. brown sugar
dash cinnamon
1 pkg (4 serving size) cook and serve vanilla pudding (NOT instant)

Spray a Bundt or tube pan with cooking spray. Arrange the frozen rolls evenly over bottom of pan.

Mix together the butter, brown sugar, cinnamon and dry pudding mix; pour over the dough.

Cover with a tea towel and allow to sit overnight to rise. In the morning, bake uncovered at 350 for 20 minutes, or until top looks golden brown. Allow to sit in pan for 10 minutes, then invert onto a platter.

Macadamia Nut Pancakes

If you happen not to like macadamia nuts, just omit them and substitute something else: toasted pecans, blueberries, bananas, chopped apples, etc. This is an extremely delicious basic batter which tastes great plain as well. Whatever you decide to do, serve these with additional butter and maple syrup. Genuine maple syrup straight from the tree, not the corn syrup and dye #4 variety.

Macadamia Nut Pancakes

1-1/2 cups flour
4 T. sugar
1-1/2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/2 c. buttermilk
3 T. butter, melted
2 eggs
1 tsp. vanilla extract
1/2 c. chopped macadamia nuts
maple syrup


In a mixing bowl combine the flour, sugar, baking powder, baking soda, and salt. Mix thoroughly.

In a separate bowl, combine the buttermilk, butter, eggs, and vanilla extract. Mix well.
Combine the dry and wet mixtures till you get a lumpy batter.

Heat a non stick frying pan or griddle over low heat.
Depending on the size of the pancake you like pour a portion of the batter into the non-stick frying pan or griddle.
Sprinkle some of the chopped macadamia nuts onto the pancake.
Once the sides of the pancake begins to harden and bubbles start to appear on the top of the pancake flip it over.
Cook for another minute or two and remove.

Cinnabuns

There is absolutely nothing else in this world like a warm, gooey Cinnabon. This version is almost identical. The only difference lies between paying $3.50 for the ingredients to make a dozen of them yourself at home or spending $3.50 for one roll at the Cinnabon store. If you have a bread machine at home, this recipe will be very simple. If you do not own a bread machine, there is a little more work involved, but the effort is still well worth it.

Cinnabuns

Dough
1 c warm milk
2 eggs
1/3 c melted butter
4.5 c bread flour
1 teas salt
1/2 c white sugar
3 teas dry yeast

Filling
1 c packed brown sugar
2 T (heaping) ground cinnamon
1/2 c softened butter

Icing
8oz package cream cheese, softened
1/2 c butter, softened
3 c powdered sugar
1 teas vanilla
1/4 teas salt

Place all dough ingredients into bread machine and select "dough" cycle.

-OR-

If making by hand: In a large bowl, dissolve the yeast in warm milk until foamy. Mix in the sugar, butter, salt and eggs. Add flour, mixing well. Form the dough into a ball with floured hands and knead a few times. Cover and let rise in a warm place until doubled in size, about 1 hour.

After the dough has finished turn it out onto a lightly floured board and roll into a 16X20 rectangle. Spread the rolled-out dough with the 1/2 c softened butter, the brown sugar and cinnamon. Roll up dough and cut into 12 rolls. Place rolls into a lightly greased 9X13 pan or use a cookie sheet that has been lined with parchment paper. Cover and let rise until doubled (about 30 minutes). Bake in a preheated oven for 12-15 minutes, just until they start to turn golden brown.

While rolls are baking, mix together icing ingredients. Spread on warm rolls.

I'm not going to include the calorie and fat content on these. Trust me, you do not want to know.