Glazed Doughnut Muffins

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!

Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Pumpkin Muffins

1 1/2 cup flour
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp allspice
1/4 tsp salt
2 eggs, beaten
1 cup pumpkin
1/2 cup butter (margarine) melted
1 cup chocolate chips

Mix dry ingredients and set aside. In large bowl beat eggs. Stir in pumpkin, melted butter and chocolate chips. Slowly add dry ingredients. Spoon into muffin pan, lined with muffin papers. Bake at 350 for 20-25 minutes. For mini muffins, use mini chocolate chips and bake 15-18 minutes.

Often I 3 1/2 times the recipe, so I can use a big can of pumpkin. I also decrease the sugar by a over half, because I do not like a lot of sugar. I have used white chocolate chips, and/or pecans in the batter--both turn out good.

Pumpkin Cheese Bread

8oz cream cheese
1/2 cup sugar
1 TBS flour
1 egg
1 TBS orange zest
1 2/3 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp pumpkin pie spice
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs
1 1/2 cups sugar

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.

In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside

Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.

Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

Bread machine cinnamon rolls

Dough:
1 cup plus 2 tablespoons warm milk
3 tablespoons oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons yeast

Filling (I doubled this since we like our filling, oh yes we do!):
2 tablespoons butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon

Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla

Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.

Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.

You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.

Bread machine hamburger buns

1 1/2 Cups water
1 1/2 Tablespoons olive oil
3 3/4 Cups bread flour
1 1/2 Tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active bread yeast

Use the dough setting of your Bread Machine. When the dough is done put it on a lightly floured board and divide into three equal sections. The goal is to get 9 hamburger buns of appropriate size and shape. When you’ve got the buns the right size and shape put them on a greased cookie sheet. Remember not to put them too close together as they’ll get larger as they cook.

Cover the buns with a clean, light-weight kitchen towel and let the buns rise for half an hour. Then remove the towel and put the buns in a 400 degree oven for 15 to 20 minutes.

Move the cooked buns to a rack to cool.

Note: I have never actually used these as hamburger buns, but they are great with breakfast, especially if you like to make eggs over-medium like I do and dip your bread in the yolk! They're also great with French Dip sandwiches.

Bread machine bread

1 cup warm water
2 tsp yeast (yes, I add the yeast to the water, rather than in the order the bread machine books say)
1/4 cup oil
1/4 cup honey (I measure the honey after the oil for the non-stick feature)
1/2 cup whole wheat flour
2 1/2 cup white flour
1 tsp salt

I put it on the quick dough cycle that takes 30 minutes, then transfer to a bread pan, let rise for about 30 minutes, then bake at 325 (convection) for 27 minutes. This would be 375 in a standard oven. And, of course, the time will vary a bit.

Cranberry Oat Scones

1 3/4 cups (245 grams) all purpose flour 
1/2 cup (100 grams) granulated white sugar 
1/4 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder 
1/2 cup (1 stick) unsalted butter freeze and then grate much faster! 
3/4 cup (60 grams) old-fashioned rolled oats
1/2 cup (60 grams) dried cranberries or cherries (raisins or currants)
Zest of one lemon or orange (outer skin of lemon or orange) 
2/3 cup (160 ml) buttermilk

Egg Wash:
1 large egg
1 tablespoon milk or cream

Cranberry Oat Scones: Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and set aside. 

In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.

Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture. 

Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool. 

Makes 8 scones

SIDE NOTE; You can sub half/half or sour cream for the buttermilk if you dont have. I put in Pecans sometimes. Sometimes I also make small round ones. I do double the recipe, 8 is nothing around here! If you have never tried they are very easy! Stick your stick of butter in the freezer for a few hours before and then grate them and just fluff with the dry. Oh yeh! Easy!