The wonderful smell of autumn is here.
From simmering cinnamon to the addictive aroma of fresh baked apple pie,
nothing could be finer than Fall. To help you celebrate the tastes of this
marvelous time of year, try some of these seasonal breads, muffins and loaves.
Don't forget the flavored butters to add that final touch.
Apple Sauce Loaf
1/2 c. shortening
1 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. applesauce
1/2 c. nuts
Cream together shortening and sugar. Add eggs and mix well. Sift together
dry ingredients and gradually add to mixture. Stir until well mixed and add
applesauce and nuts. Bake at 350 for 1 hour. Mix together 1/2 c. powdered
sugar and 1 tbsp. water and pour on cake while still warm.
Apple Bread
1/2 c. margarine
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
1/3 c. sour milk or orange juice
1 c. chopped cooking apples (no need to peel)
1/3 c. chopped walnuts
In mixer, cream margarine and sugar. Add eggs and vanilla. Combine flour,
soda and salt. Add to mixture and alternate with liquid. Add apples and walnuts.
Turn into greased 9x5 loaf pan. Bake for about 1 hour at 350
Morning Glory Muffins
1 1/4 cup sugar
2 1/4 cup flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
3/4 cup raisins
4 large grated carrots (2 cups)
1 apple, shredded
8 ounces crushed pineapple, drained
1/2 cup pecans or walnuts
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
Sift together the sugars, flours, cinnamon, baking soda and salt into a large
bowl. Add the fruit, carrots, nuts, and stir to combine. In a separate bowl
whisk the eggs, oil, and vanilla. Pour this mixture into the bowl with the
dry ingredients and stir to blend well. Spoon mixture into cupcake tins lined
with muffin papers. Fill to brim of each cup. Bake in preheated 350? oven
for 35 minutes. Toothpick inserted into the middle of muffin will come out
clean when muffins are done. Cool muffins in pan for 10 minutes then turn
out on rack to cool. Yield is 16 muffins. Muffins improve even more after
24 hours. Freezes well.
Golden Herb Rolls
2/3 cup milk
1/2 cup (1 stick) butter or margarine
1/4 cup water
4 cups all-purpose flour, divided
1/3 cup granulated sugar
1 package quick-rising yeast
2 teaspoons dried savory leaves, crushed
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried dill weed, crushed
1 cup canned pumpkin
4 eggs, divided
2 tablespoons sesame seeds
Preheat oven to 350 degrees F. Grease 20 to 24 muffin cups. Combine milk,
butter and water in small saucepan; heat until butter is melted. If necessary,
cool to 120º F. to 130º F. Combine 3 cups flour, sugar, yeast,
savory, salt, thyme and dill in large mixer bowl. Add milk mixture and pumpkin;
beat for 2 minutes. Stir in 3 eggs and remaining flour. Cover; let rise in
warm, draft-free place for 10 minutes or until doubled. Spoon into prepared
muffin cups, filling 1/2 to 3/4 full. Cover; let rise in warm, draft-free
place for 30 to 40 minutes or until doubled. Beat remaining egg and brush
on top of rolls; sprinkle with sesame seeds. Bake for 30 to 40 minutes or
until rolls are golden and sound hollow when tapped. Remove from pans; serve
warm or cool on wire rack.
Pumpkin Muffins
3/4 cup natural bran
3/4 cup whole wheat flour
3/4 cup granulated sugar
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup raisins
1 cup mashed or canned cooked pumpkin
2 eggs (unbeaten)
1/2 cup vegetable oil
1/2 cup plain yogurt or buttermilk
In bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda,
salt and raisins; toss to mix. Add pumpkin, eggs, oil and yogurt; stir just
combined.
Spoon batter into paper-lined or nonstick muffin tins. Bake in 400 degree
F oven for 25 minutes or until firm to the touch. Makes 12 muffins.
Pumpkin Pie Muffins
2 cups flour
3/4 cups packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon nutmeg
3/4 cup canned pumpkin
1/2 cup butter, melted and cooled
1/4 cup buttermilk
2 eggs, lightly beaten
3 tablespoons molasses
1 teaspoon vanilla
3/4 cup coarsely chopped pecans or walnuts
3/4 cup chopped dates (optional)
Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl,
stir together 9 ingredients. In another bowl, stir together pumpkin, butter,
buttermilk, eggs, molasses and vanilla until blended. Make a well in center
of dry ingredients; add pumpkin mixture and stir just to combine. Stir in
pecans and dates.
Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a
cake tester inserted in center of one muffin comes out clean. Remove to wire
rack. Cool 5 minutes before removing muffins from cups; finish cooling on
rack.
Apple Muffin Mix
A great morning starter. Tuck this mix into a wooden apple basket lined with
a coordinating napkin. Dried apples can usually be found in airtight pouches
near the raisins in the supermarket.
2 cups self rising flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple
In a large mixing bowl, combine all the ingredients. Place the mix into an
airtight container.
APPLE MUFFINS:
1 package Apple Muffin Mix
1 egg
3/4 cup milk
1/4 cup vegetable oil
Preheat the oven to 400 degrees. Grease 12 muffin tins. Place the Apple Muffin
Mix in a large bowl and add the egg, milk and oil. Stir the ingredients until
they are just blended. Do not overmix. Spoon the batter into greased muffin
pans, filling 3/4 full. Bake for 15-18 minutes or until golden brown.
Apple Spread
1 8 oz. pkg. cream cheese, softened
1 c. grated cheddar cheese
1/4 c. mayonnaise
dash of sugar
1 c. chopped apple with peel
1/2 c. chopped celery
1/2 c. chopped pecans
Mix together the cream cheese and cheddar cheese until well blended. Add
remaining ingredients and mix well. Serve with crackers or fresh
vegetables.
2 c. shredded cheddar cheese
4 oz. package cream cheese, softened
1/4 c. solid pack pumpkin
1/2 c. pineapple preserves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 pretzel rod, broken in half
Decorations: Dark rye bread, red pepper, black olive slices, parsley sprigs
Assorted crackers
Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth.
Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape.
Shape mixture into a round pumpkin; place on serving plate. Using knife,
score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut
2 small triangles for the eyes. Small triangle of red pepper for nose. Slice
olives slices in half for the mouth. Cover loosely; refrigerate until serving
time. Serve with crackers.
About the Author:
Amanda Formaro is the entrepreneurial
mother of four children. She
is also the owner of FamilyCorner.com Magazine. Subscribe to her free weekly newsletter by clicking on "sign up" below.
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The wonderful smell of autumn is here.
From simmering cinnamon to the addictive aroma of fresh baked apple pie,
nothing could be finer than Fall. To help you celebrate the tastes of this
marvelous time of year, try some of these seasonal breads, muffins and loaves.
Don't forget the flavored butters to add that final touch.
Missed the last couple of newsletters? Haven't visited for a while? This section highlights articles and crafts that have recently been added to FC...
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