Breads, Biscuits, Rolls & Muffins

C = Cup(s)
TBSP = Tablespoon(s)
TSP = Teaspoon(s)
OZ = Ounce(s)
LB = Pound(s)
P = Pint(s)
QT = Quart(s)
GAL = Gallon(s)
BANANA BREAD (1) INGREDIENTS BANANA BREAD (2) INGREDIENTS
1 1/4 C sugar 1/4 to 1/2 C sugar
1/2 C butter or margarine, softened 2 TBSP oil
2 eggs 1 egg
1 1/2 C mashed very ripe bananas (3 to 4 medium sized) 3 large, ripe bananas
1/2 C buttermilk 1/4 C milk
1 TSP vanilla 1/2 TSP baking powder
2 1/2 C all purpose flour 1 1/2 C flour
1 TSP baking soda 1 TSP baking soda
1 TSP salt 1 TSP salt
1 C chopped nuts if desired

BANANA BREAD (1) INSTRUCTIONS BANANA BREAD (2) INSTRUCTIONS

1. Preheat oven to 350oF. Grease bottoms only of 2 (8” x 4”) loaf
pans or 1 (9” x 5”) loaf pan.
2. In large mixing bowl, mix sugar and butter. Add eggs, bananas,
buttermilk and vanilla. beat with mixer on medium speed until
smooth. Stir in flour, baking soda, salt and nuts just until
moistened. Pour batter into pan(s).
3. Bake 8” loaves 1 hour, 9” loaf 1 1/4 hours, or until toothpick
inserted in center comes out clean. Cool 10 minutes. Loosen
sides of loaves from pan(s), remove from pan(s) to cooling rack.
Cool about 1 hour before slicing.
Yield: 1 or 2 loaves (8 to 12 slices each)
1. Preheat oven to 350oF. Grease bottom only of 1 (9” x 5”) loaf
pan or use wax paper.
2. In large mixing bowl, mash bananas with a fork. Add egg, oil,
sugar, milk, salt, baking soda and baking powder. Beat well.
Gently blend flour into mixture stirring 20 seconds or until
moistened. Pour batter into pan.
3. Bake for 45 minutes or until toothpick inserted in center comes
out clean.
Yield: 1 loaf (12 slices)
PUMPKIN MUFFINS INGREDIENTS PUMPKIN TEA BREAD INGEDIENTS
1 3/4 C unsifted all purpose flour 3 1/3 C sifted all purpose flour
1/4 C sugar 2 TSP baking soda
2 TSP baking powder 1/2 TSP baking powder
1/2 TSP ground cinnamon 1 1/2 TSP salt
1/2 TSP ground nutmeg 1 TSP ground cinnamon
1/2 TSP salt 1 TSP pumpkin pie spice
1 egg, slightly beaten 1 can (1 pound) pumpkin
1 C solid-pack pumpkin puree 2/3 C water
3/4 C milk 2/3 C soft shortening
1/4 C (1/2 stick) unsalted butter, melted 2 2/3 C sugar
2 eggs

PUMPKIN MUFFINS INSTRUCTIONS PUMPKIN TEA BREAD INSTRUCTIONS

1. Preheat oven to 400oF. Butter ten 2 1/2” muffin pan cups or
twelve 1/2 cup savarin molds.
2. Stir together flour, sugar, baking powder, cinnamon, nutmeg
and salt in a medium mixing bowl.
3. Whisk egg, pumpkin puree, milk and melted butter in second
medium mixing bowl until well blended.
4. Add dry ingredients all at once into pumpkin mixture. Stir just
until the dry ingredients are moistened; do not over stir.
5. Scoop a scant 1/4 cup of batter into prepared muffin pan cups
or savarin molds. Gently press down.
6. Bake in 400oF oven for 20 to 25 minutes or until toothpick
inserted in center comes out clean. Run a knife around the
muffins to loosen. Remove muffins to a wire rack for cooling.
Yield: 10 muffins
1. Preheat oven to 350oF. Grease two 9”x5”x3” loaf pans. dust
lightly with flour. (tap out any excess)
2. Sift flour, baking soda, baking powder, salt, ground cinnamon
and pumpkin pie spice onto wax paper.
3. Combine shortening, sugar and eggs in large mixing bowl.
Beat at high speed for 3 minutes.
4. Stir in flour alternately with pumpkin mixture, beating after each
addition until batter is smooth. Pour batter into prepared pans.
5. Bake in 350oF oven for 45 minutes or until toothpick inserted in
center comes out clean.
6. Cool in pan 5 minutes and then on wire rack until cooled
completely.
Yield: 2 loaves (12 slices each)
ONEPAN PUMPKIN BREAD INGREDIENTS PUMPKIN ‘N’ SPICE TEA BREAD INGREDIENTS
1/3 C vegetable oil 2 C sugar
1 C canned pumpkin 1 C vegetable oil
3 eggs 3 eggs, lightly beaten
2 1/3 C Bisquick baking mix 1 can (16 ounces) pumpkin
1 1/4 C sugar 3 C sifted all purpose flour
2 TSP ground cinnamon 1 TSP baking soda
1/2 C raisins 3/4 TSP baking powder
1 TSP ground cinnamon
1/2 TSP ground nutmeg
1/2 TSP ground cloves
3/4 TSP salt

10X (confectioners’) sugar [to sprinkle on while cooling]

ONEPAN PUMPKIN BREAD INSTRUCTIONS
1. Preheat oven to 350oF. Generously grease bottom of one (9” x
5” x 3”) loaf pan.
2. Stir all ingredients except raisins in pan with fork until
moistened. Beat vigorously for one minute. Stir in raisins.
3. Bake 45 to 55 minutes or until toothpick inserted in center
comes out clean. Cool 5 minutes. Run knife or spatula around
sides of loaf to loosen and remove from pan. Cool completely on
wire rack.
Yield: 1 loaf (12 slices)
PUMPKIN ‘N’ SPICE TEA BREAD INSTRUCTIONS
1. Preheat oven to 350oF. Grease four (6” x 3 1/2” x 2”) loaf pans
or two (9” x 5” x 2 3/4”) loaf pans.
2. Blend sugar and oil well with mixer. Beat in eggs one at a time
and continue beating until light. Blend in pumpkin.
3. Sift flour, baking soda, baking powder, cinnamon, nutmeg,
cloves and salt into creamed mixture. Beat at low speed until
blended.
4. Pour batter into greased loaf pans. Bake at 350 oF for 1 hour or
until lightly browned. When done, leave in pans on wire rack for
15 minutes. Remove from pans and cool completely on wire rack.
Sprinkle with confectioners sugar
Yield: 2 or 4 loaves (8 to 12 slices each)
PUMPKIN NUT BREAD INGREDIENTS CARROT BREAD INGREDIENTS
2 C sifted flour 2 1/3 C Bisquick baking mix
2 TSP baking powder 1 1/2 C lightly packed shredded carrots
1/2 TSP baking soda 3/4 C sugar
1 TSP salt 1/3 C chopped nuts
1 TSP ground cinnamon 1/4 C dairy sour cream
1/2 TSP ground nutmeg 1/4 C vegetable oil
1 C Libby’s Solid Pack Pumpkin 2 TSP ground cinnamon
1 C sugar 1 TSP ground nutmeg
1/2 C milk 1 TSP vanilla
2 eggs 3 eggs
1/4 C butter or margarine, softened
1 C chopped walnuts or pecans

PUMPKIN NUT BREAD INSTRUCTIONS CARROT BREAD INSTRUCTIONS

1. Preheat oven to 350oF. Generously grease one (9” x 5” x 3”)
loaf pan.
2. Sift together first six ingredients over wax paper.
Combine next four ingredients in medium mixing bowl. Add dry
ingredients and butter. Mix only until flour is moistened. Stir in
nuts.
3. Pour mixture into greased loaf pan. Bake for 65 minutes or
until toothpick inserted in center comes out clean. Cool 10
minutes. Remove from pan. Cool completely on wire rack.
Yield: 1 loaf (12 slices)
1. Preheat oven to 350oF. Grease bottom only of one (9” x 5” x
3”) loaf pan.
2. Mix all ingredients. Beat vigorously for 30 seconds.
3. Pour into greased pan. Bake 50 to 55 minutes or until toothpick
inserted in center comes out clean. Cool 10 minutes. Loosen
sides with knife or spatula. Remove from pan. Cool completely on
wire rack.
Yield: 1 loaf (12 slices)
APPLE SURPRISE BREAD INGREDIENTS APPLE RAISIN BREAD INGREDIENTS
3 C flour 3 1/2 C unsifted flour
1 TSP salt 2 TSP baking powder
1 TSP baking soda 1 1/2 TSP ground cinnamon
1 TSP cinnamon 1/2 TSP ground ginger
3 eggs, beaten 1 C butter or margarine
2/3 C oil 2/3 C firmly packed brown sugar
2 C sugar 2/3 C light or dark corn syrup
1 TSP vanilla 6 eggs
2 TBSP applesauce 2 C coarsely shredded peeled apple
3 C Golden Delicious apples cut into small pieces 1 1/2 C raisins
1 C chopped nuts 1 1/2 C coarsely chopped walnuts or pecans
1 C yellow raisins
2 maraschino cherries for surprise

APPLE SURPRISE BREAD INSTUCTIONS APPLE RAISIN BREAD INSTRUCTIONS

1. Preheat oven to 350oF. Grease two (9” x 5” x 3”) loaf pans.
2. In a large mixing bowl, sift together flour salt baking soda and
cinnamon. Add beaten eggs, oil, sugar, vanilla and applesauce.
Stir all ingredients. While stirring, add chopped apples, nuts and
raisins.
3. Pour into greased loaf pans. Press a maraschino cherry into
each pan. Bake for 45 minutes.
Yield: 2 loaves (12 slices each)
1. Preheat oven to 350oF. Grease bottoms only of 2 (8 1/2” x 4
1/2” x 2 1/2”) loaf pans.
2. In medium mixing bowl, stir together flour, baking powder,
cinnamon and ginger.
3. In large mixing bowl with mixer at medium speed, beat
together butter and sugar until smooth. Beat in corn syrup. Add
eggs and beat until well mixed. Remove bowl from mixer and stir
in shredded apple. Stir in flour mixture, raisins and nuts.
4. Divide batter evenly between prepared pans. Bake for 1 hour
to 1 hour and 15 minutes or until toothpick inserted in center
comes out clean. Cool in pans for 10 minutes. Remove from pans
and cool completely on wire rack.
Yield: 2 loaves (10 slices each)
APPLE BUTTER NUT BREAD INGREDIENTS APPLE-CRANBERRY MUFFINS INGREDIENTS
2 C unsifted all purpose flour 1 C all purpose flour
1 TSP baking powder 1/2 C quick oats
1/4 TSP baking soda 1 TSP baking powder
1 TSP ground cinnamon 1 TSP ground cinnamon
1 1/4 C ground nutmeg 1/4 TSP salt
1 C vegetable oil 1 egg
3 eggs 3/4 C packed dark brown sugar
1 C sugar 1/4 C butter or margarine, melted
3/4 C apple butter 1 TSP vanilla
1/2 C raisins, soaked in hot water until plumped, then drained 3/4 C diced unpeeled tart apple
1/2 C chopped pecans 3/4 C fresh or frozen cranberries
1/4 C raisins

APPLE BUTTER NUT BREAD INSTRUCTIONS APPLE-CRANBERRY MUFFINS INSTRUCTIONS

1. Preheat oven to 375oF. Lightly grease one (9” x 5” x 3”) loaf
pan.
2. Sift together flour, baking powder, baking soda, cinnamon and
nutmeg onto wax paper.
3. In large mixing bowl, beat together oil, eggs and sugar until
well blended. Beat in flour mixture until blended. Stir in apple
butter, raisins and nuts.
4. Pour into prepared loaf pan. Bake for 50 to 60 minutes or until
toothpick inserted in center comes out clean. If top of loaf browns
too quickly, cover with aluminum foil for rest of baking time. Cool
in pan for 10 minutes. Remove from pan and cool completely on
wire rack.
Yield: 1 loaf (12 slices)
1. Preheat oven to 350oF. Grease muffin cups or use foil cups.
In large mixing bowl, mix flour, oats, baking powder, cinnamon
and salt.
2. In medium mixing bowl, whisk egg and sugar until smooth.
Whisk in butter and vanilla. Stir in apple, cranberries and raisins.
Pour over dry ingredients and fold just until dry ingredients are
moistened.
3. Scoop batter into muffin cups. Bake 20 to 25 minutes or until
browned and firm to the touch. Turn out onto wire rack and let
cool. Store 1 to 2 days in airtight bag or container before
reheating. Do not freeze.
Yield: 12 muffins
CRANBERRY BREAD INGREDIENTS ONEPAN CRANBERRY BREAD INGREDIENTS
1 TBSP all purpose flour 1/4 C vegetable oil
1 1/2 C fresh or frozen (thawed) cranberries coarsely chopped 1/2 C dairy sour cream
1/2 C chopped walnuts 1/4 C milk
2 C sifted all purpose flour 3 eggs
1 1/2 TSP baking powder 2 1/3 C Bisquick baking mix
1/2 TSP salt 3/4 C sugar
1 C sugar 2 TBSP grated orange peel
1/4 C vegetable shortening 3/4 C chopped fresh or frozen cranberries
1 egg, slightly beaten 1/2 C chopped nuts
3/4 C orange juice
1 TBSP grated orange rind

CRANBERRY BREAD INSTRUCTIONS ONEPAN CRANBERRY BREAD INSTRUCTIONS

1. Preheat oven to 350oF. Grease one (8 1/2” x 4 1/2” x 2 1/2”)
loaf pan. Sprinkle 1 TBSP of flour over cranberries and nut on
wax paper. Toss to coat.
2. In large mixing bowl, sift together 2 C flour, baking powder and
salt. Stir in sugar.
3. Cut shortening into flour mixture with pastry blender until
crumbly. In small mixing bowl, beat egg with orange juice. stir into
flour mixture just until dry ingredients are moistened. Stir in
cranberry-nut mixture and orange rind.
4. Spoon into prepared loaf pan. Bake for 1 hour and 5 minutes
or until toothpick inserted in center comes out clean. Turn out
onto wire rack to cool. Cuts better the next day.
Yield: 1 loaf (12 slices)
Preheat oven to 375oF. Generously grease bottom of one (9” x 5”
x 3”) loaf pan.
Stir all ingredients except cranberries and nuts in prepared pan
with fork until moistened. Beat vigorously for 1 minute. Stir in
cranberries and nuts.
Bake 50 to 55 minutes or until toothpick inserted in center comes
out clean. Cool 5 minutes. Run knife or spatula around edge to
loosen loaf and remove from pan. If desired cool completely and
drizzle with glaze.
Yield: 1 loaf (12 slices)
Glaze: Beat 1/2 C powdered sugar and 2 to 3 TSP orange juice
until smooth and of desired consistency.
IRISH “EAT’N PARK” BREAD INGREDIENTS IRISH “LANDMARK TAVERN” BREAD INGREDIENTS
4 C flour 4 1/2 C flour
1/2 C sugar 1 TSP ground nutmeg
1 TSP baking soda 1 TSP ground cinnamon
1/2 TSP salt 1 1/4 TSP baking powder
1/4 C butter or margarine 1 1/2 C sugar
1 1/2 C raisins 1 C raisins
2 TSP caraway seeds 3 eggs
1 1/3 C buttermilk 3/4 C milk
2 eggs
1 beaten egg

IRISH “EAT’N PARK” BREAD INSTRUCTIONS
1. Preheat oven to 350oF. Grease a 2 QT casserole dish.
2. In large mixing bowl, mix dry ingredients. Cut in butter. Add
raisins, caraway seeds,buttermilk and 2 eggs. Knead briefly and
put in greased casserole dish. Cut a cross on top and brush with
beaten egg.
3. Bake for 1 hour. Cool 10 minutes. Remove from dish and cool
completely on wire rack.
Yield: 10 to 12 pieces
IRISH “LANDMARK TAVERN” BREAD INSTRUCTIONS
1. Preheat oven to 350oF. Grease and flour a cookie sheet.
2. In large mixing bowl, sift flour, nutmeg, cinnamon, baking
powder and sugar. when blended,mix in raisins. In small mixing
bowl, beat eggs with milk and add to dry ingredients. Work into a
dough with a spoon. Let rest for 30 minutes.
3. Flour your hands and make four or five small, round loaves.
Place loaves on prepared cookie sheet.
4. Bake 25 to 30 minutes. Serve warm smothered with butter and
jam.
Yield: 4 to 5 loaves (8 to 10 pieces each)
IRISH SODA BREAD INGREDIENTS HOLIDAY SODA BREAD INGREDIENTS
4 C all purpose flour 4 C all purpose flour
1 1/4 C granulated sugar 1/2 C sugar
4 TSP baking powder 1 TBSP baking powder
1/4 TSP baking soda 1 TSP salt
2 TSP ground cinnamon 1 TSP baking soda
2 TSP ground nutmeg 6 TBSP butter or margarine (3/4 stick)
1 1/4 C raisins 1 1/2 C cranberries
3/4 C milk 1/2 C golden raisins
3 eggs 2 eggs
1 1/2 C buttermilk

IRISH SODA BREAD INSTRUCTIONS HOLIDAY SODA BREAD INSTRUCTIONS

1. In large mixing bowl, mix all ingredients except milk and eggs.
In 2-cup glass measure, whisk milk and eggs. Add to flour
mixture and stir just until blended. Dough will be slightly sticky.
Cover and refrigerate dough overnight.
2. Preheat oven to 350oF. Lightly grease two cookie sheets.
3. Turn out dough on lightly floured surface. Cut dough in 6
pieces. With floured fingers, pat each into a round loaf. Arrange 3
loaves 3” apart on each prepared cookie sheet. Cut a 1/2” deep
cross on the top of each loaf.
4. Bake 1 cookie sheet at a time 30 to 35 minutes until loaves are
lightly browned and toothpick inserted in center comes out clean.
Remove to wire rack to cool completely.
Yield: 6 loaves (12 servings)
1. Preheat oven to 350oF. Grease a 2 QT casserole dish.
2. In large mixing bowl, mix dry ingredients. Cut in butter. Add
raisins and cranberries. In cup, beat eggs slightly with fork.
Remove 1 TBSP and reserve. Stir buttermilk and remaining
beaten egg into flour mixture just until flour is moistened.
3. Turn dough onto well floured surface and with floured hands,
knead 8 to 10 strokes to mix thoroughly. Shape dough into ball
and place into prepared casserole dish. Cut a 4” cross, 1/4” deep
in top center of ball. Brush with reserved TBSP of egg.
4. Bake for 1 hour and 20 minutes or until toothpick inserted in
center comes out clean. If top of loaf browns too quickly, cover
with aluminum foil for rest of baking time. Cool in pan for 10
minutes. Remove from pan and cool completely on wire rack.
Yield: 1 loaf (12 servings)
SWEET ROLL DOUGH INGREDIENTS BLUEBERRY MUFFINS INGREDIENTS
1 package dry yeast 2 C Bisquick baking mix
1/2 C warm water 1/3 C sugar
1/2 C lukewarm milk (scalded then cooled) 2/3 C milk
1/3 C sugar 2 TBSP vegetable oil
1/3 C shortening or margarine or butter, softened 1 egg
1 TSP salt 3/4 C fresh blueberries
1 egg BLUEBERRY MUFFINS INSTRUCTIONS
3 1/2 to 4 C all purpose flour 1. Preheat oven to 400oF.
2. Place paper baking cups into 12 regular size muffin cups or
grease bottoms only of muffin cups.
3. Stir in all ingredients except blueberries just until moistened.
Gently stir in blueberries. Divide batter evenly among cups.
4. Bake 13 to 18 minutes or until golden brown.
Yield: 12 muffins
SWEET ROLL DOUGH INSTRUCTIONS
In large mixing bowl, dissolve yeast in warm water. Stir in milk,
sugar, short/marg/butter, salt egg and 2 cups of flour.
Beat until smooth. Mix in enough of remaining flour to make
dough easy to handle.
Turn dough on floured surface. Knead until smooth and elastic
(about 5 minutes).
Place in greased bowl then turn greased side up. Cover and let
rise until double in size (about 1 1/2 hours).
Preheat oven to 350oF. Lightly grease one (9” x 5” x 3”) loaf pan.
While oven is heating, pinch dough down to desired shape. Let
rise again. (about 45 minutes).
Place in loaf pan and bake until golden brown (about 55 to 65
minutes). [Larger loaves may take longer.]
Yield: 1 loaf (12 to 16 slices)