Category Archives: Breads & Cakes

Pumpkin Bread

2 cups sugar
2/3 cup butter softened
15 oz can pumpkin
2/3 cup milk
4 eggs beaten
3 1/3 cup flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
2/ cup raisins
2/3 cup nuts

Blend sugar and butter in a mixing bowl, add pumpkin, milk and eggs.  Set aside.  Combine flour, baking soda and powder, salt and spices in another bowl; stir into pumpkin mixture.  Add raisins and nuts.  Spoon into 2 loaf pans.  Bake at 350° for 70 minutes, until a toothpick comes out clean.

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Cranberry Orange Scones

2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
1 Tbsp grated orange rind
1/2 cup butter, cut up
2/3 cup buttermilk
1 cup dried cranberries
1 Tbsp milk
1 Tbsp sugar

 

  1. Combine first 6 ingredients, cut in butter with a pastry blender utnil mixure is crumbly.  Add buttermilk and dried cranberries, stirring just til moistened.
  2. Turn dough out onto a lightly floured surface; knead 5 – 6 times.  Pat into 8 inch circle.  Cut into 8 wedges, and place one inch apart on a lightly greased baking sheet.  Brush with milk and sprinkle with 1 Tbsp sugar.
  3. Bake at 425° for 15 mins or untiil scones are golden brown.
  4. 8 servings

(If you cannot find buttermilk, try these buttermilk substitutes)

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Blueberry Muffins

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 1/2 cups fresh or frozen blueberries
  • 2 Tbsp cinnamon sugar for topping

 

  1. Cream butter and 1 cup sugar until fluffy.
  2. Add eggs one at a time, beating well
  3. Combine flour, baking powder & salt; add to creamed mixture, stirring GENTLY
  4. Add milk & vanilla, mix lightly
  5. Stir berries into batter and spoon batter into well buttered muffin tins
  6. Sprinkle cinnamon sugar on top of each muffin
  7. Bake at 375° for 30 minutes
  8. Cool in pan before removing
  9. Makes 12 large muffins

Thanks to Karen Mannello for this recipe

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Sour Cream Coffee Cake

(AKA Sylvia Luchinsky’s Coffee Cake)

  • 1 1/2 cups sugar
  • 2 sticks butter
  • 3 cups flour
  • 1/8 tsp salt
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 3 eggs
  • 1 cup sour cream
  • 2 tsp vanilla

Filling

  • 1/2 cup chopped nuts
  • 1/2 cups chopped raisins
  • 1/2 cup sugar
  • 2 tsp cinnamon

    • Cream butter and sugar
    Add eggs – beat until fluffy
    Add all dry ingredients alternately with sour cream and vanilla
    Grease and flour 10″ bundt or tube pan
    Spread 1/2 batter in pan and sprinkle with  some of filling
    Repeat layers 3 times
    Bake 350° 55 – 60 minutes

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    Frugal Gourmet’s Biscuits

    • 1 cup + 2Tbsp flour
    • 1/4 tsp baking soda
    • 1/4 tsp baking powder
    • pinch of salt
    • 2 Tbsp crisco
    • 1/2 cup buttermilk

    Heat cast iron frying pan in over at 500° with 2 Tbsp shortening
    Use pastry cutter and cut together the first 5 ingredients
    Add buttermilk to the mixture and knead slightly
    Flatten to 1/2″ thick.  Cut into 6 biscuits with biscuit cutter or small glass
    Turn in pan oil to coat
    Bake 10 minutes

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    Irish Soda Bread

    • 4 cups flour
    • 3/4 cup sugar
    • 3 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 stick butter
    • 2 cups raisins
    • 2 cups buttermilk
    • 2 tsp caraway seeds (optional)

    Mix dry ingredients.
    Melt butter and add to dry mix
    Mix together until beads form
    Add raisins, buttermilk and seeds
    Grease cast iron frying pan and pour in mix

    Bake at 325 for 60 – 70 minutes

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