Cherry Cream Cheese Nut Bread

makes 2 loaves

Ingredients:
3/4 c butter, softened
1 (8 0z) package cream cheese, softened
1 c sugar
2 eggs
3 c flour
1 t baking powder
1 t baking soda
1/2 t salt
1 (8 oz) can crushed pineapple
2 c pitted cherries, chopped
1 t vanilla
1 c pecans, chopped
confectioners' sugar, for garnish (optional)

Directions:
1. Preheat oven to 350F. Grease and flour two 5x9 inch loaf pans
2. In large bowl, cream butter and cream cheese. Add sugar and eggs and mix together.
3. Sift together flour, baking flour, baking soda and salt.
4. Gradually add flour mixture, pineapple and cherries to butter mixture. Add vanilla and mix well. Stir in pecans.
5. Pour into prepared pans. Bake for 50 mins, or til toothpick comes out clean.
6. Cool pans on wire rack for 10 mins. Remove to wire rack to cool completely. Sprinkle w/ confectioners' sugar before slicing, if desired.

Blueberry Zucchini Bread

Ingredients:
1 c flour
1 c wheat pastry flour
1/4 c light brown sugar
1/4 c sugar
1 t baking soda
1 t cinnamon
1/2 t coarse sea salt
1/2 t baking powder
3 eggs
3/4 c canola oil
1 t vanilla
2 c shredded zucchini
1 c blueberries

Directions:
1. Preheat oven to 350F. Lightly coat bottom of 4 mini 5 inch loaf pans or 1 9 inch pan w/ cooking spray; set aside.
2. In large bowl combine flours, sugars, soda, cinnamon, salt, and powder; set aside. In another bowl mix eggs, oil, and vanilla. Add to flour mixture and stir til combined. Gently stir in zucchini and then blueberries.
3. Spoon batter into prepared pan(s). Bake abt 40 min for mini pans or 1 hr for 9 in pan or until golden brown and toothpick comes out cleanly. Allow to cool in pan 10 mins before removing. Serve warm or let cool completely before slicing. Each mini loaf makes pieces; large loaf as 12. Freeze extra mini loafs for up to 3 months.

Banana Coconut Pineapple Muffins

I know Sam won't want to eat these, but they sound heavenly to me

From For the love of Cooking

Ingredients:
1 1/2 c of flour
3/4 t baking soda
1/2 t salt
1 1/2 t cinnamon
3/4 stick of butter (6 T)
1 1/2 t vanilla extract
2/3 c of sugar
1 large egg
2 large very ripe bananas
1/2 c crushed pineapple
3/4 c shredded coconut plus more for sprinkling on top of each muffin

Directions:
Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

In a small bowl combine the flour, baking soda, salt, and cinnamon together until well mixed.

Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter, mix well. Smash the bananas then add to the batter, as well as the pineapple, and coconut until combined.

Add the dry mixture to the wet mixture. Stir until just the ingredients are just combined. Don't over mix the batter. Divide the batter evenly into the muffin tin then sprinkle each top with coconut.

Bake for 21-23 minutes or until a tester inserted in the center comes out clean. Remove from the oven.

Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!

Banana Strawberry Orange Muffins

From For the Love of cooking

Ingredients:
2 1/4 c flour
2 t baking powder
1/2 t salt
2 large ripe bananas, mashed
2 eggs
2/3 c brown sugar
1/2 c butter, melted
1 T vanilla
1 1/2 T fresh orange juice (or juice from one orange)
1 1/2 c of strawberries, sliced (add a bit of sugar if they are tart)
1 T grated orange zest, divided
3 T sugar

Directions:

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour, baking powder, salt, and 1/2 tablespoon of orange zest together in a small bowl.

Using an electric mixer, beat together the bananas, eggs, brown sugar, melted butter, fresh orange juice, and vanilla until well blended. Stir in the dry ingredients until just combined then carefully add 1 cup of sliced strawberries and gently mix together. Scoop the batter evenly into the muffin tray. Sprinkle the remaining strawberries evenly over the tops of each muffin, making sure to push them down a bit.

Combine the sugar and remaining tablespoon of orange zest together and sprinkle evenly on top of each muffin.

Place into the oven and bake for 25-27 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack for a few minutes. Enjoy.

Bruschetta

from All-Time Favorite Family recipes serves 12 Ingredients: 

Seasoning Oil 

 1/3 c olive oil 

 4 cloves garlic, crushed 

1 t dried basil leaves, chopped 

 1/8 t crushed red pepper flakes 

 Tomato topping 

 1 1/2 lb plum tomatoes, chopped 

2 T dried basil 

 1 T balsamic vinegar 

 1 T olive oil 

 1/2 t salt 

 1/4 t pepper 

 1 loaf French bread (8 oz), split horizontally smal

fresh basil leaves for garnish (optional) 

  Directions: 

1. Prepare seasoning oil: heat oil in a small skillet over medium-low heat. Add garlic, basil and red pepper flakes; cook, stirring, 5-7 mins or until garlic is golden. Cook the oil and strain. 

 2. Meanwhile, prepare tomato topping: stir together tomatoes, basil, vinegar, oil, salt, and pepper in large bowl. 

 3. Heat oven to 500F (or broil) 

 4. Brush sides of split bread w/ about 2 T of seasoning oil. Place on baking sheet. Bake for 3-5 mins or until golden. 

 5. Slice toast bread into 2 in widths and arrange onto large serving platter. Spoon tomato topping over and garnish w/ fresh basil leaves. 

  Nutritional Jazz: 140 cal; 20 g carbs; 6 g fat; 4 g protein

Zucchini Chocolate Chip Muffins

Makes 12

Ingredients:
1 1/2 c flour
3/4 c sugar
1 t baking soda
1 tground cinnamon
1/2 t salt
1 egg, lightly beaten
1/2 c veggie oil
1/4 c milk
1 T lemon juice
1 t vanilla extract
1 c shredded zucchini
1/4 c miniature semisweet chocolate chips
1/4 c chopped walnuts

Directions:
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 F for 20-25 minutes or until muffins done.

Kera's Chocolate Chip Bran Muffins

My SIL have been bragging about these muffins for a while, I'm excited b/c I have her recipe. Yay!

The following is a single recipe for them. I ALWAYS double it though.

Preheat Oven to 350 F

2 cups Kellogg's All Bran ORIGINAL. (NOT Flakes)
1 cup Kellogg's Bran Buds
1 cup boiling water
Mix boiling water with both cereals. Let soak for 5 minutes or so.

Mean while, mix the following ingredients together in a mixing bowl:
1 1/2 cups sugar
2 1/2 cups flour
1/2 tsp. salt
2 1/2 tsp baking soda
1/2 cup oil
2 cups buttermilk

Add the soaked cereals to the mixing bowl and mix well.
Add chocolate chips to batter (to your preference of chocolate lover-tude)

Spray your muffin pans with Pam (or whatever non stick spray you use) and fill the cups about 2/3 full.
Bake for 20 minutes.

Here is my HUGE secret to making them taste the best:
When they come right out of the oven and are cooled, I don't really love them. They aren't nearly as moist.

Here is what I've found. When they are still a little warm place the in Ziplock bags. (make sure they are freezer bags). Give them an hour or more in the baggie. The warmth softens the outer part of the muffins.
Also these freeze AMAZINGLY well. When we are finished with one baggie, I pull out another and leave on the counter. You can also warm them in the microwave at 50%.
ENJOY!

Irish Brown Bread

Ingredients:
2 cups whole-wheat (wholemeal) flour
1 1/2 cups all-purpose (plain) flour, plus extra for kneading and dusting
1/2 cup wheat germ
2 teaspoons baking soda (bicarbonate of soda)
1/4 teaspoon salt
2 cups low-fat buttermilk
1 egg, lightly beaten

Directions:
Preheat the oven to 400 F. Have ready a nonstick baking sheet.

In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to blend. Beat in the buttermilk and egg and stir just until moistened.

Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky. Gather into a loose ball.

On the baking sheet, form the dough into a 7-inch round. Dust the top of dough with a small amount of flour. Cut a 4-inch X into the top of the dough, cutting about 1/2 inch deep. Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped, 25 to 30 minutes. Transfer to a wire rack and let cool for 2 hours (ideally) before slicing.

Gluten free flax bread (and gluten free flour mix)

From Twin Falls Times Newspaper

Gluten-Free Flax Bread

1 1/4 c of Rose's Gluten-free Flour Mix (recipe below) (or other gluten-free flour)
1/4 c garfava flour
1/2 c potato starch
1/4 c cornstarch
1/4 c flaxseed meal
2 1/2 t xantham gum
2 t active dry yeast
1 t salt
2 eggs
2 egg whites
1 c water or milk
2 T vegetable oil
2 T honey
2 t vinegar

Combine flours, flax, starches, gum, yeast and salt, and set aside. Combine wet ingredients in a mixer, then add dry ingredients. Scrape sides of the bowl and mix on medium for four to five minutes.

Pour into 9-by-5-inch pan and let rise for about an hour and a half. Bake at 350 degrees for 40 minutes.

Rose's Gluten-Free Flour Mix

1 1/2 c sorghum flour
1 1/2 c potato starch
1 c tapioca flour

Sift ingredients together. Use for any recipe that calls for gluten-free flour.

Gluten Free Blueberry Muffins

From the Food Network
serves 12

I first made these at a treat for Bridgette to take to ABS. Lots of kids who go there are on the GFCF (Gluten free/ casein free) diet. These were a hit for all the kiddos there!

Ingredients:
* 2 cups gluten-free all-purpose baking flour
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 1 teaspoon kosher salt
* 1 teaspoon xanthan gum
* 1 teaspoon ground cinnamon
* 1/2 cup canola oil
* 2/3 cup agave nectar
* 2/3 cup rice milk
* 1 tablespoon vanilla extract
* 1 cup fresh blueberries

Directions:
Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.

Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.

Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

Pumpkin corn bread

From BH & G. Serves 12.

6 T butter, melted
2 c cornmeal
1/3 c sugar
2 T corn flour
2 t baking powder
1 t baking soda
1 t salt
1/4 t pumpkin pie spice
1 c buttermilk
1 8oz carton sour cream
1 lightly beaten egg
3/4 cup canned pumpkin

1. Heat oven to 350. Generously brush a 12 inch cast iron skillet w/ 2 T butter; set aside remaining butter.

2. In large mixing bowl combine cornmeal, sugar, corn flour, baking powder, baking soda, salt, and pumpkin spice. In another bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.

3. Bake for 22 to 25 mins or til a toothpick inserted of center comes out clean. Cool on wire rack.

Can also be prepared as muffins. Prepare as above except brush 22 1 3/4 inch muffin tin cups w/ 2 T butter. Spoon in batter. Bake 8 to 10 minutes or until toothpick comes out cleanly.

Pumpkin Apple Bread

This bread is so good- ends up very moist and just the right sweetness. Great fall treat- your whole family will LOVE it!

serves 20, makes 2 loaves

Ingredients:
3 c flour
2 t cinnamon
2 t baking soda
1 1/2 t salt
3 c sugar
1 (15 oz) can pumpkin puree (1 7/8 c)
4 large eggs
1 c veggie oil
1/2 cup apple juice (or water-- I used apple cider and it was good that way too)
1 large baking apple, peeled, cored, and diced

Directions:
1) Preheat oven to 350F.
2) Grease & flour two 9x5 inch loaf pans.
3) Combine flour, cinnamon, baking soda, and salt in large bowl.
4) Combine sugar, pumpkin, eggs, veggie oil, and apple juice in large mixer bowel. Beat until just blended.
5) Add pumpkin mixture to flour mixture; stir til just moistened.
6) Fold in apples.
7) Spoon batter into prepared loaf pans.
8) Bake for 65-70 mins or until toothpick comes out cleanly.
9) Cool on wire racks for 10 mins, remove to wire racks to cool completely.

You can instead do three 8x4 loaf pans and bake for 60-65 instead or...
You can instead do six 5x3 mini loaf pans and cook for 55-60 mins.

My mom's banana nut bread

2 1/2 c flour
1/2 c sugar
1/2 c brown sugar
3 1/2 t baking powder
1 t salt
3 T veggie oil
1/2 c milk
1 egg
1 1/4 c (2-3 medium) mashed or diced bananas
1 c chopped walnuts

Heat oven to 350. Grease bottom of loaf of pan 9x5x3 or 2 loaf pans 8 1/2x 4 1/2x 2 1/2. Mix all ingredients; add mashed banana. Mix or beat banana gradually into other ingredients until mixture is consistent. Mix in chopped walnuts. Pour into pan(s). Bake until toothpick comes out cleanly (65-70 mins); cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. Stores for 1 week in refrigerator.