Bread Recipe #22 - Pina Colada Bread

Just the name of this bread screams "Summer". Loaded with coconut-plain, toasted and cream of, plus pineapple, raisins and nuts/-what more could you expect in a loaf of bread?? Ingredients: 5 cups all-purpose flour, 3/4 cup granulated sugar, 2 tablespoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, 4 eggs, 1 cup (2 sticks)butter, melted, 1 can (8.25 ounces) crushed pineapple, undrained, 1 cup canned cream of coconut, 2/3 cup golden seedless raisins, 2/3 cups walnuts, chopped. Topping: 2/3 cup canned cream of coconut, 1 3/4 cups sweetened flake coconut, 1 cup sweetened flake coconut, toasted. Instructions: Preheat oven to 350 degrees. Lightly coat 6 mini loaf pans or 3 regular size loaf pans with nonstick cooking spray. In large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside 2 tablespoons. Beat eggs slightly in medium-size bowl. Add butter, pineapple with liquid, and cream of coconut. Add all at once to flour mixture, stirring just to moisten. Toss together raisins, walnuts and reserved 2 tablespoons flour mixture in a small bowl; stir into batter. Divide evenly among prepared pans. Bake in preheated 350 degree oven 35-40 minutes (less for mini loaves) or until toothpick inserted in centers comes clean. Cool breads in pans on wire rack for 10 minutes. Turn breads out onto rack; cool completely. Topping: Toss together cream of coconut and flake coconut in medium-size bowl. Spread over cooled breads, about 3 tablespoons each. Sprinkle with toasted coconut. To toast coconut: spread evenly on baking sheet; place in 350 degree oven until golden, 5-7 minutes, stirring occasionally. www.recipe.com "Rolling in the dough!"

Bread Recipe #21 - Baked Cake Doughnuts

Because these doughnuts are baked, not fried, they are a little healthier for you. The greasy aftertaste is gone, but the flavor remains. You must have a specific pan to make these, so once it is purchased make them often; you'll not be disappointed. Ingredients: 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cinnamon, 1 teaspoon salt, 3/4 cup buttermilk, 2 eggs, beaten, 1 teaspoon vanilla extract or almond extract, 1 tablespoon butter, softened. Glaze: 1 cup confectioners' sugar, 2 tablespoons milk, 1/2 teaspoon vanilla or almond extract, sprinkles. Instructions: Preheat oven to 325 degrees. Lightly grease 2 doughnut pans (or use the same one twice). In a large bowl, mix together flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and butter until well blended. Fill each doughnut cup about 3/4 full. Bake in preheated 325 degree oven for 8-10 minutes or until doughnuts spring back when touched. Allow to cool 5 minutes before flipping over to extract doughnuts onto cooling rack. For glaze: Mix together confectioners' sugar, milk and extract (vanilla or almond) in a small bowl. Dip doughnuts in the glaze or frost with a spatula. Top with sprinkles, or chopped nut, or coconut, etc. Makes 1 dozen "Rolling in the Dough!"

Bread Recipe #20 - Peach Muffins

This is a "peach" of a muffin; moist and cinnamony with chunks of peaches throughout. The recipe calls for fresh peaches, but I had froze some fresh peaches last year, so I thawed and drained them thoroughly before adding. I could see this muffin with a crumbly topping for something extra. Ingredients: 3 cups all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/4 cups vegetable or canola oil, 3 eggs, lightly beaten, 2 cups granulated sugar (I used 1 cup granulated sugar and 1 cup brown sugar), 2 cups peeled, pitted, and chopped peaches. Instructions: Preheat oven to 400 degrees. Grease 16 muffin cups. In a large bowl, mix the flour, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar(s). Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups. Bake for 25 minutes in preheated 400 degree oven or until a toothpick inserted in the center comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely. Makes 16 delicious muffins. Submitted by FBGMOMOF4 on allrecipes.com "Rolling in the dough!"

Bread Recipe #19 - Almond-Studded Chocolate Loaf

This is almost dessert-worthy; a scoop of ice cream on a slice drizzled with some chocolate syrup would be superb! Ingredients: 2 cups all-purpose flour, 1/4 cup baking cocoa, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1 egg, 1 cup 2% milk, 3/4 cup packed brown sugar, 1/3 cup canola oil, 1/2 teaspoon almond extract, 1 cup plus 2 tablespoons chopped almonds, divided, 3/4 cup plus 2 tablespoons miniature semisweet chocolate chips, divided. Instructions: Preheat oven to 350 degrees; grease a 9x5 inch loaf pan. In a large bowl, combine the flour, cocoa, baking powder, salt and baking soda. In a small bowl, whisk egg, milk, brown sugar, oil and extract. Stir into the dry ingredients just until moistened. Fold in 1 cup almonds and 3/4 cup chocolate chips. Spoon into the prepared loaf pan. Sprinkle with remaining almonds and chips. Bake in preheated 350 degree oven for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes: 1 loaf or 2 mini loafs (reduce baking time for mini loafs). "2013 Taste of Home Annual Recipes", Reiman Media Group, LLC, 2012, presented by Lisa Varner, El Paso, TX, pg. 92. "Rolling in the dough!"