Cheesy Muffins

Ingredients:

10 green onions, roots and ends trimmed
Olive oil for coating onions
Salt to taste
1 C. whole milk
1/2 C. buttermilk
1 large egg
1 3/4 C. all-purpose flour
1 C. yellow cornmeal
1/4 C. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt (optional)
1/2 C. unsalted butter
1 1/2 C. shredded good-quality Cheddar cheese

Directions:

Preheat oven to 400 degrees. Rub a baking sheet with oil. Lightly coat the onions with olive oil, place them on the baking sheet, and season with salt. Roast for 5 to 8 minutes, until lightly browned.
Chop into small dice. Decrease oven temperature to 375 degrees.
Grease the cups of the muffin tins with butter; you can use either regular size or mini muffin tins. In a small bowl, whisk together the milk, buttermilk, and egg. In a separate bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high speed until smooth. Continuing to beat on low speed, add the flour mixture alternating with the milk mixture until smooth. Add the cheese and green onions. Mix just to blend. Use a small ice-cream scoop, or measure 2 Tbs. of batter into each C. of the regular muffin tins or about 1 Tbs. of batter into the mini. Bake on the center rack of the oven for about 20 minutes for the regular size, 15 minutes for the mini, until the tops are golden and a toothpick inserted into the center comes out clean. Let cool on a rack for 5 minutes before serving warm.

Left over muffins can be refrigerated for up to 2 days or frozen for up to 2 weeks.

Makes about 18 regular muffins.

Thanks to Michelle!

Bisquick, Spruced Up

I first did this with Bisquick, but any baking mix will do. We now use a low-carb baking mix, and it still works fine.

Ingredients:

Use about 2 cups baking mix
Add 8 tsp sugar (We also use a diabetic sugar substitute)
Add 8 1/4 tsp cinnamon (Use the same number of 1/4 teaspoons as the teaspoons sugar. If you use less baking mix, adjust the amounts of sugar and cinnamon.)

Directions:

Mix

Add enough milk to make a soft dough. (It will take a little over 1/3 cup. It's perfect when the dough doesn't stick to your hands.)

Dump out onto a lightly baking mix-dusted surface. Spread out into a circle with your hands until it's about 1.2 inch thick. Cut out circles with a biscuit cutter (or glass) or cut into squares. Place
on a non-greased cookie sheet and bake at 350 degrees for about 12-15 minutes.

The dough will be darker than normal biscuit dough, so DON'T check color for doneness. They are done when you twist a biscuit and it easily comes off the cookie sheet.

We love these with pork or chicken. Hubby likes them because they are good enough not to need butter.

Thanks to Anne Krist!

Irish Soda Bread

Ingredients:

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110 to 115)
3 tablespoons sugar, divided
1 cup warm buttermilk (110 to 115)
2 tablespoon butter or margarine, softened
1/2 teaspoon salt
1.2 teaspoon baking soda
3-1/2 to 4 cups all-purpose flour
3.4 cup golden raisins

Directions:

In a mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minute. Beat in the buttermilk, butter, salt, baking soda, 1 cup flour and remaining sugar until smooth. Stir in raisins and enough flour to form a sof dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about 40 minutes.

Pouch dough down. Turn onto a lightly floured surface; knead 2 minutes. Shape into a rouond loaf. Place on a greased baking sheet. With a sharp knife, cut a 1/4-in. deep cross on top of loaf. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 30 - 35 minutes or until golden brown. Remove from pan to cool on a wire rack. yield: l loaf.
The warm buttermilk will appear curdled.

Thanks to Loretta!

Cheddar Cheese Bread

This cheese bread is delicious with soups and stews in the winter!
Beware, it can get a little crumbly, but I just add more cheese to the
recipe and that holds it together nicely. :)

INGREDIENTS

* 1 3/4 cups all-purpose flour
* 1/4 cup white sugar
* 2 1/2 teaspoons baking powder
* 3/4 teaspoon salt
* 1 cup shredded Cheddar cheese
* 1 egg, beaten
* 3/4 cup milk
* 1/3 cup vegetable oil

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
3. Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

Enjoy!

Thanks to Tory Temple!

Easy Potato Rolls

Ingredients:

1 tablespoon instant yeast
1/2 cup milk
6 tablespoons butter
1/4 cup water
1 teaspoon salt
3 cups unbleached all-purpose flour
1/4 cup potato flakes
1/3 cup sugar
2 eggs

Directions:

1. Mix and knead together all ingredients in bread machine(or in mixer).
2. If mixing by hand, let dough rise about 90 minutes(or follow or bread machine's dough cycle).
3. Your dough might not have risen exactly double.
4. Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
5. Round each piece into a smooth ball.
6. Place the balls in a 9x13 pan.
7. Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
8. Preheat the oven to 325º.
9. Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent over-browning) .
10. Rolls should be golden brown when done. Brush with additional melted butter.
11. Let cool slightly and turn out on a rack to cool.

Thanks to Becky!

Tiessennau Mel (Honey Cakes)

Ingredients:

4 ounces or 1/2 cup honey
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup butter or margarine
1/2 cup plus 2 Tblspn brown sugar
caster sugar
1 egg
2-3 tablespoons milk
3 1/4 cups flour

Directions:

Preheat oven - Gas mark 6 (400F) or 7 (425F) or 200°C If you are using
a fan oven, reduce by 25°C.
Grease your muffin pan
Sieve together flour, cinnamon and bicarbonate of soda.
Cream butter and sugar until fluffy.
Separate the egg yolk from the white.
Beat the yolk into sugar and butter, then add the honey, gradually.
Stir in the flour with a little milk as required and mix all together lightly.
Whisk the egg white into a stiff froth and fold into mixture.
Half fill small muffin pan with the mixture; dredge the top of each
with caster sugar.
Bake in a hot oven for 20 minutes. Watch these little fellows carefully.
They brown rather quickly.
When ready sprinkle a little more sugar

Thanks to Cornelia Amiri!

Spiced Pumpkin Bread

Ingredients:

3/4 cup butter or margarine

4 eggs

2 cups sugar or Splenda (depending if want to save calories or not)

2/3 cup orange juice

2 Tablespoons Molasses

2 cups canned or cooked mashed pumpkin

3 1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon ground cloves

1 1/2 teaspoons vanilla extract

1 cup raisins, any type ( optional)-did it once, most times, I don't
put any in mine)

1 cup chopped pecans (optional)-I only make one with nuts for my
husband, I don't like nuts in mine)

Directions:

Beat butter or margarine at medium speed with an electric mixer.
Then, gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Add molasses, canned pumpkin, and orange juice. In another bowl, combine the flour and the next four ingredients. Add this to the creamed mixture, mixing until well blended. Stir in the vanilla extract. At this point, if you wish, add the raisins and pecans, if you want them. Spoon the batter into four 7X3X1/2X2 inch loaf pans (spray with cooking spray first). Bake at 350 degrees for 50 to 55 minutes, or until a wooden pick inserted in center comes out clean. Cool in the pans for ten minutes. Remove the loaves from the pans and let cool completely. Makes 4 loaves.

This is super with cream cheese spread on a slice.

Thanks to Pamela K Kinney!