Pakistani High Protein Yogurt Bread

2/3 cup butter or margarine, softened
1 1/4 cups sugar
2 eggs
1/2 cup plain yogurt
1/2 cup orange juice
1 tablespoon grated orange peel
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

GLAZE:
1/2 cup confectioners' sugar
2 teaspoons orange juice

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In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add yogurt, orange juice and peel. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees for 55-65 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pan to wire rack.

For glaze, combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over cooled bread. (By Shaheen-"This gives you lots of energy!")

Pakistani High Protein Yogurt Bread

PARATHA BREAD

2 tea cups whole wheat flour
1 tsp. chili powder or black pepper
3 Tbsp. oil
salt to taste
Desi ghee for frying (clarified butter from India)

Knead the flour with some water to make a dough and leave for 1/2 hour. Divide the dough in 4-6 portions and roll out into thin chapaties. Mix the oil with chili powder or black pepper and salt. Stir and spread some on each chapati. Roll up the dough and coil it into a flat round shape. Roll it out again to a circular shape. Heat tawa; when it is hot, turn sown the heat to medium high and cook chapati till small brown spots appear, then turn it over and cook the other side. Then put desi ghee on top of it with a spoon, and spread it around and fry the paratha on both sides till golden brown and crisp.
You can add many different things to this to make different kinds of paratha! Or just eat it plain with your meal!

PARATHA BREAD

SUNSHINE MUFFINS

2 oranges, peeled, seeded

1 c. orange juice

½ c. oil

2 eggs

3 c. flour

2 tsp. baking powder

2 tsp. baking soda

½ tsp. salt

1 c. sugar

½ c. golden raisins

½ c. chopped nuts

Combine the oranges, orange juice, oil and eggs in a blender or food processor and process until well blended. Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Add the orange mixture to the flour mixture; mix well. Fold in the raisins and nuts. Let the batter stand for 1 hour. Fill greased muffin cups 2/3 full. Bake at 375 degrees for 20-30 minutes or until brown. Makes 12.

SUNSHINE MUFFINS

EGGNOG BREAD

3 cups flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 egg
1-3/4 cups eggnog
1/4 cup applesauce
1/4 cup oil
1 cup golden raisins
1/2 cup chopped pecans

In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, whisk the egg, eggnog, applesauce and oil. Stir into dry ingredients just until moistened. Fold in raisins and pecans.
Transfer to two 8 x 4-inch loaf pans coated with cooking spray. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. These make great gifts!

EGGNOG BREAD

BLACKBERRY COFFEE CAKE

(DELICIOUS FOR CHRISTMAS MORNING!)

1 3/4 cups sugar
1 cup butter
4 egg
1 teaspoon vanilla
3 cups flour
1 1/2 teaspoons baking powder
21 ounces blackberry pie filling
1 1/4 cups powdered sugar
1 tablespoon margarine, melted
2 tablespoons lemon juice

Cream sugar and butter. Add eggs and vanilla and beat well. Add flour and baking powder, stir until combined. Spread half of mixture onto an ungreased 15x10-inch jelly roll pan. Carefully top with pie filling. Drop remaining dough on top by teaspoonfuls. Bake at 350 degrees for 45 minutes or until golden brown. Do not under bake.

Combine powdered sugar, melted margarine, and lemon juice, and drizzle over warm bars. Refrigerate.

BLACKBERRY COFFEE CAKE

FAT-FREE OATMEAL MUFFINS

(FAT-FREE RECIPE!)

OATMEAL MUFFINS:

1/3 c. apple sauce
1 c. skim milk
1/4 c. egg beaters
1/3 c. packed brown sugar
1 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. rolled oats

In a medium bowl mix apple sauce, milk, egg beaters, brown sugar, and vanilla. In another bowl sift flour, baking powder, baking soda and salt. Stir flour mixture into apple sauce batter. Add oats. Mix well. In a 12 cup muffin pan, spray each cup with non-stick cooking spray. Fill each cup 1/2 to 3/4 full. Bake at 400 degrees for 20 minutes.

FAT-FREE OATMEAL MUFFINS

Raisin Bran Honey Muffins

1 1/2 cups flour

3 Tablespoons sugar

1 Tablespoon baking powder

1/4 teaspoon salt

2 1/2 cups Kellogg's Raisin Bran Cereal

1 1/4 cups milk

1/4 cup honey

1 egg

1/4 cup vegetable oil

Stir together flour, sugar, baking powder, and salt. Set aside.

In large mixing bowl, stir together Raisin Bran Cereal, milk and honey. Let stand 3 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Divide batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Bake at 400 degrees for about 18 minutes or until lightly browned. Serve warm.

Raisin Bran Honey Muffins

GREEK BREAD (For a Bread Machine)

1 cup milk
1/2 cup crumbled feta cheese
1/3 cup chopped pitted kalamata olives
2 tablespoons water
2 teaspoons shortening or cooking oil
3 cups bread flour
1 tablespoon sugar
1 teaspoon dried rosemary, crushed, or 1 tablespoon snipped fresh rosemary
1/2 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast

Add the ingredients to the bread machine according to the manufacturer's directions. Select the basic white bread cycle. (The bread machine pan must have a capacity of 10 cups or more.)
To serve, slice and use melted butter for a dipping sauce.

GREEK BREAD (For a Bread Machine)

LOW CARB BLUEBERRY CORN MUFFINS

2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2/3 cup cornmeal (preferably stone ground and yellow)
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup blueberries
1 large egg
2/3 cup low-fat milk
1/2 cup honey
3 tablespoons canola oil
1 teaspoon sugar

Coat 12 standard 2 1/2-inch muffin cups with cooking spray.

Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, cinnamon, and salt in a large bowl. Add blueberries and toss to coat.
Whisk egg in a medium bowl. Add milk, honey and oil, whisking until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Do not over-mix. Scoop the batter into the prepared pan, filling each cup about two-thirds full. Sprinkle the tops with sugar.
Bake at 400 degrees until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

LOW CARB BLUEBERRY CORN MUFFINS

Chocolate Chip Muffins (with Cream Cheese Filling)

Filling:
1 Tbsp. milk
1 Tbsp. sugar
3 oz. pkg. cream cheese, softened
MUFFINS:
1 cup milk
1/3 cup vegetable oil
1 egg
2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup miniature semisweet chocolate chips

In small bowl, beat filling ingredients with wire whisk.
In large, bowl, beat milk, oil, and egg with wire whisk or fork. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among 12 greased (bottoms only)
muffin cups. (You may also use paper baking cup liners.)
Place about 1 rounded teaspoon filling on batter in each muffin cup. Top with remaining batter.
Sprinkle tops with extra sugar, if desired. Bake at 400 degrees for 20-25 minutes or until golden brown. Immediately remove and cool.

Chocolate Chip Muffins (with Cream Cheese Filling)

Crunchy Cinnamon Coffee Cake

The Grape Nuts Flakes Cereal makes this coffee cake so tasty and moist!

3 cups Grape Nuts Flakes, lightly crushed
1-1/2 cups firmly packed brown sugar, divided
1-1/2 tsp. ground cinnamon, divided
4 cups all-purpose baking mix (like Bisquick)
1-1/4 cups plus 2 Tbsp. milk, divided
3 eggs
1/4 cup oil
1-1/4 cups powdered sugar

Combine cereal, 1 cup of the brown sugar, and 1 tsp. of the cinnamon; set aside. Mix remaining 1/2 cup brown sugar, the baking mix, 1-1/4 cups of the milk, eggs and oil in separate bowl just until blended. Pour half of the batter into a 13x9-inch baking pan sprayed with cooking spray; sprinkle with half of the cereal mixture. Repeat layers. Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Cut into 24 squares. Beat powdered sugar, remaining 1/2 tsp. cinnamon and remaining 2 Tbsp. milk with wire whisk until well blended. Drizzle over coffee cake. Let stand until set.

Crunchy Cinnamon Coffee Cake

Banana Raisin Wheat Muffins

1 cup Shredded Wheat Original Spoon Size Cereal
1 cup milk
1-1/4 cups flour
1 Tbsp. baking powder
1/4 tsp. salt
1 egg
1 cup mashed ripe bananas (about 2 large)
1/3 cup firmly packed brown sugar
2 Tbsp. margarine, melted
1/2 cup raisins

Mix cereal and milk in large bowl; let stand 5 min. Meanwhile, combine flour, baking powder, and salt; set aside. Add egg, bananas, brown sugar, and margarine to cereal mixture; mix well. Add flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in raisins. Spoon evenly into 12 medium muffin cups sprayed with cooking spray, filling each cup 2/3 full. Bake at 400 degrees for 20 min. or until golden brown. Let stand in pan 5 min. Remove to wire rack. Cool slightly. (Cool completely before freezing.)

Banana Raisin Wheat Muffins

Ham and Cheese Muffins

2	eggs
3	cups Bisquick mix
1	cup milk
3	tablespoons vegetable oil
1	cup shredded Cheddar cheese
3/4	cup chopped fully cooked ham (1/4 pound)

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1.

Heat oven to 400°. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)

2.

Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.

3.

Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.

Ham and Cheese Muffins

Raspberry Streusel-Glazed Muffins

1 1/2 cups  flour,  divided
1 1/4 cups fresh raspberries
1 cup brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt          
1 egg, beaten
1/3 cup vegetable oil
1/2 cup milk
1/4 cup chopped pecans
2 Tbsp. brown sugar
1 1/2 tsp. cinnamon
1/3 cup powdered sugar
 2 tsp. lemon juice
 
 Dust raspberries with 2 tablespoons flour; set aside.
Mix remaining flour, 1 cup brown sugar, baking powder,
1 tsp. cinnamon, and salt. Mix egg and oil; add flour
mixture alternately with milk. Fold in raspberries.
Fill regular-sized greased muffin cups
(or paper liners) two-thirds full. Combine
nuts, 2 Tbsp. brown sugar, and 1 1/2 tsp. cinnamon;
Sprinkle over muffins and bake at 350 degrees for 20-25
minutes. Stir together powdered sugar & lemon juice.
When muffins are slightly cooled and removed from
pan, drizzle glaze over muffins. (Makes 12)
  

Raspberry Streusel-Glazed Muffins

Pepperoni Breadsticks

(Makes a good "midnight" snack!) 2 cups Bisquick mix 1/2 cup cold water 1/2 cup chopped pepperoni (Put in cup and use scissors to cut up) 1/4 cup butter or margarine, melted 1 tablespoon grated Parmesan cheese 1 cup pizza sauce

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Mix Bisquick, cold water, and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times. Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese. Bake at 425 degrees for 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping.

Pepperoni Breadsticks

Quick and Easy Fruit-filled Danish

These are so easy to make and something yummy for the kids for breakfast !
(A recipe I got off a Bisquick box many years ago and made with my daughter)
DANISH:
2 c. Bisquick baking mix
1/4 c. butter or margarine, softened
2 tbsp. sugar
2/3 c. milk
1/4 c. preserves (any flavor)

GLAZE:
2/3 c. powdered sugar
2 tsp. warm water
1/4 tsp. vanilla

Mix baking mix, butter, and sugar until crumbly. Stir in milk until dough forms; beat 15 strokes. Drop by rounded tablespoonfuls about 2 inches apart onto lightly greased cookie sheet.
Make a shallow well in center of each with back of spoon dipped in water. Fill each with 1 teaspoon preserves. Bake at 425 degrees until golden brown, about 10 to 15 minutes. While warm, drizzle with glaze. Makes 1 dozen.
GLAZE: Beat all together with spoon until smooth. (Add more water, if necessary.)

Quick and Easy Fruit-filled Danish

Blueberry Cream Cheese Coffeecake

1 1/2 cups sugar, divided
1/2 cup plus 2 tablespoons butter, divided
2 eggs
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups fresh blueberries (OR 2 cups frozen, thawed, drained blueberries)
8 ounces cream cheese, cubed
2 teaspoons lemon rind, grated, divided

Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition. Combine 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk and water. Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 teaspoon lemon rind. Pour into greased and floured 13 x 9 x 2-inch pan.
Combine remaining sugar, flour and 1 tsp. rind; cut in remaining butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake in 375 degree oven for 1 hour.

Blueberry Cream Cheese Coffeecake

Strawberry Cream Cheese Danish

2 pkgs. (3 oz. each) cream cheese (softened)
3 tbsp. strawberry preserves
1/4 c. firm butter
2 c. Bisquick
1/3 c. milk
Extra strawberry preserves
Glaze:
1/2 cup powdered sugar
2 or 3 tsp. milk

Mix cream cheese and preserves; set aside.
Cut butter into Bisquick until mixture looks like small peas. Stir in milk until dough forms. Turn dough onto surface dusted with Bisquick. Roll in Bisquick to coat. Shape into ball, knead ten times. Roll dough into a 9x13 inch rectangle. Fold in half. Gently transfer dough to ungreased cookie sheet; unfold. Spoon cream cheese mixture lengthwise down center third of rectangle. Make 2 1/2 inch cuts at 1 inch intervals on long sides of rectangle. Fold strips over cream cheese filling, overlapping about 3/4 inch. Bake at 400 degrees for 12 minutes or until golden brown. Cool 15 minutes. Spoon additional preserves down center of danish, if desired. Drizzle with glaze.

GLAZE:

Mix 1/2 cup powdered sugar and 2 or 3 tsp. milk until smooth.

(I also make a raspberry danish just like this, but with raspberry preserves and without the cream cheese. They are both wonderful and appear to be hard to make, but are actually easy!)

Strawberry Cream Cheese Danish

Sticky Buns

1/2 c. firmly packed brown sugar
2 tsp. flour
2 Tbsp. butter or margarine, softened
1 Tbsp. milk
1/8 tsp. cinnamon
2 (8 oz.) cans refrigerated crescent dinner rolls
1 Tbsp. butter or margarine, softened
1/8 tsp. cinnamon
1/4 c. chopped pecans
Glaze:

1/2 c. powdered sugar
2 to 3 tsp. milk
1/8 tsp. vanilla extract

In small bowl, combine brown sugar, flour, 2 tablespoons butter, 1 tablespoon milk and 1/8 teaspoon cinnamon. Spoon mixture into 12 ungreased muffin cups. Separate dough into 4 long rectangles. Firmly press perforations to seal. Combine 1 tablespoon melted butter and 1/8 teaspoon cinnamon; blend well. Brush melted mixture on each rectangle; sprinkle with pecans. Starting at shorter end, roll up jelly roll fashion; pinch edges to seal. Cut each roll into 3 slices. Place cut side down in muffin cups. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Immediately invert onto a wire rack. In small bowl, combine glaze ingredients. Drizzle over warm sticky buns. Makes 12.

Sticky Buns

Strawberry Bread

1 c. vegetable oil
1 c. sugar
2 (3 1/2 ounces each) boxes vanilla instant pudding mix
6 eggs
4 1/2 c. flour
1/2 Tbsp. baking powder
1/4 tsp. salt
4 cups sweetened, frozen strawberries, thawed (reserving 3/4 cup of the juice)

In mixing bowl combine sugar, oil and the instant vanilla pudding mix. Using mixer, blend on medium speed. Add eggs while beating at low speed, then mix on medium speed until mixture is smooth and creamy.
Combine flour, baking powder, and salt; add 1 cup at a time alternating with the 3/4 cup of reserved juice, using mixer on low speed. Stir in strawberries. Pour into 2 greased and floured 9x5x3 inch loaf pans and bake at 350° for 50-60 minutes, or until a wooden pick inserted in center comes out clean.

Strawberry Bread