Bread Recipe #44 - Maple Oatmeal Muffins

These muffins are a little on the dry side, but by splitting one in half and drizzling a little warm maple syrup over it, it becomes a delicious breakfast treat. Ingredients: 1 cup quick-cooking or regular rolled oats, 1/2 cup milk, 1 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon, 3/4 cup pure maple syrup, 1/4 cup butter, melted, 1 egg, lightly beaten, 1/2 cup chopped pecans. Instructions: Preheat oven to 400 degrees. Grease a twelve 2 1/2-inch muffin pan or line with paper bake cups; set aside. In a medium bowl, combine oats and milk; let stand for 5 minutes. In a large bowl, combine flour, baking powder, salt and cinnamon. Make a well in center of flour mixture; set aside. Stir maple syrup, melted butter and egg into oats mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold half of the pecans into the batter. Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with remaining nuts. Bake in preheated 400 degree oven for 15-18 minutes or until tops are golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Remove from muffins cups; serve warm. Makes 12 muffins. www.recipe.com "Rolling in the dough!"

Bread Recipe #43 - Warm Apple Pie Bread with Cinnamon

This recipe was being shared on Facebook; I was so glad I tried it. It tastes exactly what its name describes it as. Ingredients: 1/2 tablespoon ground cinnamon, 1/3 cup granulated sugar, 2/3 cup brown sugar, divided, 1/4 cup butter, softened, 1/4 cup applesauce (or: use 1/2 cup butter and skip the applesauce), 2 eggs, well beaten, 1 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/3 cup milk, 1 large or 2 small apples, peeled and chopped, 1 tablespoon butter, melted. Instructions: Preheat oven to 350 degrees. Grease and flour a loaf pan. Combine 1/3 cup of the brown sugar and cinnamon in a small bowl and set aside. With mixer on medium, beat granulated sugar, remaining brown sugar and butter until fluffy. Mix in applesauce. Add well beaten eggs and vanilla. Stir together flour and baking powder. Add flour to egg mixture and stir just until combined. Do not overmix! Add milk. Pour half of the batter into the prepared loaf pan. Sprinkle with 1/2 of the apples and 1/2 of the brown sugar mix. Stir the remaining apples into the remaining batter and pour into the pan. Top with remaining brown sugar mixture. Bake approximately 40 minutes. Remove from oven, brush topping with melted butter. Continue baking an additional 5-10 minutes or until a toothpick comes out clean. Let cool 10 minutes before removing from pan. www.spendwithpennies.com/warm-apple-pie-bread-with-cinnamon. "Rolling in the dough!"

Bread Recipe #42 - Tart Cranberry Quick Bread

This is a real easy recipe containing some good-for-you cranberries. Use fresh or frozen cranberries or even dried ones soaked in some water for a few minutes. Adding a simple orange glaze for the top would be a good addition, if you like. Ingredients: 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1 egg, 1/2 cup orange juice, 2 tablespoons melted butter, 1 tablespoon water, 1 1/2 cup halved cranberries. Instructions: Preheat oven to 350 degrees. Grease and flour an 8x4-inch loaf pan; set aside. In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda. In a small bowl whisk egg, orange juice, butter, and water. Stir into dry ingredients just until moistened. Fold in the cranberries. Transfer to prepared loaf pan, spreading evenly. Bake in preheated 350 degree oven for 45-50 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. "Healthy Cooking Magazine", December/January 2013, pg. 9. "Rolling in the dough!"

Bread Recipe #41 - Pumpkin-Cranberry Scones

Scones are the next in line for the pumpkin bread parade. Little bits of cranberries float in the midst of these fall-spiced, full-of-pumpkin-flavor treats. Enjoy with your favorite cup of tea or coffee, or even hot apple cider. Ingredients: 1/4 cup dried cranberries, 1/2 cup boiling water, 2 1/4 cups all-purpose flour, 1/4 cup packed brown sugar, 2 teaspoons baking powder, 1 1/2 teaspoon pumpkin pie spice (or: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves), 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1/2 cup cold butter, cut in small cubes, 1 egg, 1/2 cup pumpkin puree, 1/3 cup milk, or cream, 2 tablespoons chopped pecans, walnuts, or almonds, if desired. Icing: 1 cup confectioners' sugar, 1/2-1 teaspoon pumpkin pie spice, enough milk to make of drizzling consistency, cinnamon-sugar mixture, for sprinkling, if desired. Instructions: Place cranberries in a small bowl; pour boiling water over and allow to stand for 5 minutes. Drain, chop into pieces and set aside. Preheat oven to 400 degrees; grease a cookie sheet. In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin puree and milk (or cream); add to the crumb mixture and stir just until moistened. Stir in cranberries and nuts, if using. On a lightly floured surface, knead dough 10 times and pat into an 8-inch circle. With a sharp knife dipped in flour, cut circle into 8 wedges. Place on prepared cookie sheet, no sides touching. Bake in preheated 400 degree oven for 12-15 minutes or until golden brown. Transfer from oven to cooling racks. Make glaze: In a small bowl, stir together confectioners' sugar and pumpkin pie spice; add milk, one tablespoon at a time, until of drizzling consistency. Drizzle generously over warm scones and sprinkle with a cinnamon-sugar mixture, if desired. Makes 8 scones. "Rolling in the dough!"

Bread Recipe #40 - Pumpkin Swirl Bread

Yup, another pumpkin recipe...but this one has cream cheese running through it. Ingredients: 1 (8-ounce) package cream cheese, 1/4 cup granulated sugar, 1 egg, beaten, 1 3/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking sod, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, 1 cup pumpkin puree, 1/2 cup butter, melted, 1 egg, beaten, 1/3 cup water. Instructions: Preheat oven to 350 degrees; grease and flour a 9x5 inch loaf pan. In a medium bowl, blend cream cheese, 1/4 cup granulated sugar, and 1 beaten egg; set aside. In another medium bowl, combine flour, 1 1/2 cups granulated sugar, baking soda, salt, and spices; set aside. In a large bowl, combine pumpkin puree, butter, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into prepared loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect. Bake in preheated 350 degree oven for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely on wire rack. Submitted by ELLENMARIE on allrecipes.com. "Rolling in the dough!"