Cornbread
3 eggs
1 ½ c. milk
½ cube butter, melted
4 cubes of pureed apples or yellow squash
3 c. bisquick or other baking mix
1 c. cornmeal
1 tsp. baking powder
1 c. sugar
Beat eggs, add mix, butter, and puree. Fold in dry ingredients. Don’t over mix. Pour in greased 9x13 inch pan. Bake at 350 for 35-40 minutes. For muffins bake at 400 for 18 minutes. Makes 30 muffins.
Raisin Whole Wheat Bread
5 ½ c. hot water
2/3 c. cooking oil (light tasting olive oil)
1 c. honey
1 tsp. salt
2 T yeast
4 tsp. cinnamon
1 c. ground raisins
8 cubes pureed apples
12-13 c. whole wheat flour
Combine hot water, oil, honey, salt, raisins, puree, cinnamon and yeast. Mix. Add 6 cups of flour and blend well. Gradually add remaining 6-7 cups of flour. Knead. Divide into loaves and let rise. Bake 350 for 50-55 minutes.
Blueberry Muffins
2 ½ c. flour
2 ½ tsp. baking powder
1 c. sugar
1 c. buttermilk (or almost 1 cup milk with 1 T. lemon juice)
2 eggs, beaten
½ cube melted butter
4 cubes pureed Apple or Yellow Squash
1 ½ c. blueberries
Sift dry ingredients together into a large bowl. Add buttermilk, eggs, melted butter and puree. Mix well. Fold in blueberries. Put into well greased muffin tins. Bake at 400 for about 20 minutes.
Blueberry Orange Muffins
1 package Blueberry Muffin mix
2 cubes of pureed yellow squash
2 egg whites
½ cup orange juice
1 tsp. grated orange peel
Preheat oven to 400 degrees. Grease muffin cups (or use paper liners).
Rinse blueberries from mix with cold water and drain.
Empty muffin mix into large bowl. Break up any lumps. Add egg whites, puree, orange juice, and orange peel. Stir until moistened, about 50 strokes. Fold blueberries gently into batter.
For large muffins, fill cups 2/3 full. Bake for 18-21 minutes or until toothpick inserted near center comes out clean. Cool in pan 5-10 minutes. Carefully loosen muffins from pan. Remove to cooling racks.
Chocolate Chip Banana Muffins
¾ cups firmly packed brown sugar
1/4 cup butter, softened
4 cubes of pureed Apples, Yellow Squash, Butternut Squash or Sweet Potatoes
3 medium ripe bananas, mashed
2 eggs
1 t. vanilla
2 cups flour
1 t. baking soda
¼ t. salt
½ cup semi-sweet chocolate chips
Heat oven to 350 degrees. Combine brown sugar and butter in large mixer bowl. Beat until mixture is creamy. Add bananas, puree, eggs, vanilla; continue beating until well mixed.Combine flour, baking soda and salt in medium bowl. Stir flour mixture into banana mixture by hand until just moistened. Stir in chocolate chips. (I have also made this without chocolate and they are still really good.)Spoon batter into greased muffin tins. Bake for 18-23 (I like 17 so they are really moist) or until light golden brown. Let stand 5 minutes and remove from pans.
Coconut Banana Bread
2 1/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 stick butter, softened
4 cubes of pureed Apples
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon freshly grated lemon zest (optional)
3 mashed ripe banana
4 cubes of pureed Yellow Squash or Sweet Potato
3 tablespoons sour cream
3/4 cup chopped macadamia nuts (optional)
1 cup sweetened flaked coconut
Preheat oven 350. Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar, purees, beat in the vanilla, the eggs, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Pour the batter into greased muffin tin, Bake 15-18 mins or bread pan, Bake 40-50 mins
Pumpkin Bread
1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
4 cubes of pureed Yellow Squash or Apples
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup semi-sweet chocolate chips (optional)
1/4 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Grease and flour 3 loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, puree, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the 3 prepared pans. Bake for about 50 minutes in preheated oven.
Breads
