Breakfast

Pumpkin Swirl Bread

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From Simply From Scratch

Filling

  • 1/4 cup sugar
  • 1 cup sour cream
  • 4 ounces cream cheese — softened
  • 1 egg

Bread

  • 2 2/3 cups sugar
  • 1 cup vegetable oil
  • 1/3 cup water
  • 1 can pumpkin (16 ounce)
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Heat oven to 350F degrees.

In small mixer bowl combine all filling ingredients. Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes); set aside. In large mixer bowl combine 2-2/3 cups sugar, oil, water, pumpkin and 4 eggs. Beat at low speed, scraping often, until mixture is smooth (1-2 minutes).

Continue beating at medium speed, gradually adding all remaining bread ingredients and scraping bowl often, until well mixed (1-2 minutes). Place 1/4 (about 2 cups) pumpkin batter into bottom of each of 2 greased and floured 9 X 5 inch loaf pans**. Carefully spread 1/2 of the filling mixture over batter in each pan; top each with half of remaining pumpkin batter.

Pull knife or spatula through batter and filling to create swirl effect. Bake for 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

** I have had very good luck using 4-5 very small loaf pans instead.  It makes slicing, serving and gift-giving that much easier.  Reduce baking time to 45 minutes or so depending on the size of the loaves.

Buttermilk Scones

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Submitted by Maija Stromberg, originally from Julia Child.

Oven Temp: 425

Grease cookie sheet(s)

  • 3 cups all purpose flour
  • 1/3 cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ sticks butter, cut in small pieces
  • 1 cup buttermilk
  • 2 tablespoons butter, melted
  • sugar, to sprinkle
  • Optional:  Chocolate chips or dried cherries or dried cranberries, etc.

Whisk dry ingredients (flour, sugar, baking powder, baking soda, salt) in a medium bowl.

Add butter. Mix with pastry blender or fork or whatever works.

Add buttermilk. Mix until combined. If the mixture is dry, add a little more buttermilk.

Knead a few times (Julia says a dozen) on a floured work surface.

Now you can divide the dough and roll it (or pat it) into two circles about ½ inch thick, 7 inches across. Brush with butter and sprinkle with sugar. Then cut into pie shaped pieces, transfer to cookie sheet and bake for 10-12 minutes.

Or: You can divide the dough into four chunks. Roll or pat the first chunk into a circle. Brush with butter, sprinkle chocolate chips (or cherries or cranberries…) on top, then roll out another circle of dough and put it on top of the first. I usually press the outside edges together. Then cut into pie shapes, transfer to cookie sheet, and bake 10-12 minutes. Repeat with the remaining dough.

Blueberry Streusel Muffins

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From Barefoot Contessa Back to Basics by Ina Garten

Makes 20 muffins

  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups buttermilk, shaken
  • 1/4 pound (1 stick) unsalted butter, melted and cooled
  • 1 1/2 teaspoons grated lemon zest
  • 2 extra-large eggs
  • 2 cups fresh blueberries (2 half-pints)

FOR THE STREUSEL TOPPING

  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced

Preheat the oven to 375 degrees.  Line muffin tins with paper liners.

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and blend with your hands.  In an separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs.  Stir the buttermilk mixture into the flour mixture with at fork, mixing just until blended.  Fold the blueberries into the batter.  Don’t overmix!  With a standard (2 1/4 inch) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

For the topping, place all the ingredients into the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces.  Pour into a bowl and rub with your fingers until crumbly.  Spoon about 1 tablespoon of the streusel on top of each muffin.  Bake the muffins for 20 to 25 minutes, until golden brown.

Banana Bran Bread

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  • 3/4 cup butter
  • 1 1/2 cups brown sugar
  • 3 eggs
  • 2 cups bran
  • 3 cups mashed bananas
  • 1/4 cup orange juice
  • 3 cups flour
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 1/2 cups raisins (optional)

Cream butter and sugar, then add eggs and beat until light.  Stir in bran.  Mix bananas with orange juice.  Sift together dry ingredients.  Add dry ingredients alternately with bananas to creamed mixture, beating after each addition.  Fold in raisins.  Pour into greased and floured loaf pans and bake at 350 degrees for 1 hour.

Makes 2 loaves.

Fancy Schmantzy Passover Farfel Pudding

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Submitted by Liz Barash, West Bloomfield, MI

  • 7 eggs slightly beaten
  • 6 oz. margarine melted
  • 1 lg. can sliced peaches cut into chunks (save liquid)
  • ¾ T salt
  • ¾ cup sugar
  • 1 lb. farfel
  • sugar & cinnamon for topping
  • We also add dried cranberries or cherries for color

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Save liquid from peaches and add H20 to equal 2 cups.

Run H20 over farfel in colander and drain well.

Add other ingredients and mix well.

Pour into ungreased 9×13 pan and sprinkle top with sugar and cinnamon

Bake @ 375 for 1 hr