GOLDEN CORN BREAD
Wonderful with beans, chili, stew or any winter soup!
Honey Butter, below
2 cups QUICK MIX, page 21
6 tablespoons cornmeal
2/3 cup sugar
2 eggs
1 cup milk or water
1/4 cup melted butter or margarine
Honey Butter
1 cup butter, softened
1-1/4 cups honey
1 egg yolk
Variation
Mexican Corn Bread—Add 1 (4-oz.) can chopped roasted green chiles and 1/2 cup shredded Cheddar cheese.
Prepare Honey Butter. Preheat oven to 350F (175C). Butter a 9-inch-square baking pan. Put QUICK MIX, cornmeal and sugar in a medium bowl and stir to blend. Combine eggs with milk or water in a small bowl. Add all at once to dry ingredients. Blend. Add melted butter or margarine and stir to blend. Fill prepared pan. Bake 35 to 40 minutes until golden brown. Cut into 2-1/2-inch squares. Serve hot with Honey Butter. Makes 8 to 10 servings.
Honey Butter
Combine butter, honey and egg yolk in a deep bowl. Beat with electric mixer 10 minutes. Store in refrigerator. Makes about 1-1/2 cups.
Corn Muffins: Butter muffin pans. Fill 3/4 full with cornbread batter. Bake 15 to 20 minutes, until golden brown. Makes 8 to 10 muffins.
Clockwise from top: Crispy Breadsticks, page 253, Orange Butterflake Rolls, page 261, Banana-Nut Bread, page 236, Homemade White Bread, page 231.
For a different shape, bake this bread in a Bundt pan at 325F (165C) for about 1 hour. Serve with cream cheese.
DATE-NUT BREAD
Dates provide a moist, rich, natural sweetness that contrasts with the chopped nuts.
1 cup boiling water
1 cup chopped dates
2 eggs, beaten
3-1/2 cups SWEET QUICK-BREAD MIX, page 20
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped nuts
Preheat oven to 350F (175C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a small bowl, pour boiling water over dates. Let stand 5 minutes. In a medium bowl, combine eggs, SWEET QUICK-BREAD MIX, vegetable oil, vanilla and nuts, stirring to blend. Stir in date mixture.
Pour into prepared pan or pans. Bake 60 to 65 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool 5 minutes. Turn out of pan or pans. Cool. Makes 1 or 2 loaves.
CRANBERRY BREAD
Freeze fresh cranberries when they are in season so you can make this bread all year.
3/4 cup orange juice
1 cup fresh or frozen cranberries
2 eggs, beaten
3-1/2 cups SWEET QUICK-BREAD MIX, page 20
1/3 cup vegetable oil
1 teaspoon grated orange peel
Preheat oven to 325F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. Combine orange juice and cranberries in blender. Process on chop 4 or 5 seconds. In a bowl, combine eggs, SWEET QUICK-BREAD MIX, vegetable oil, orange peel and orange juice mixture, stirring to blend.
Pour into prepared pan or pans. Bake 60 to 70 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on rack 5 minutes. Turn out of pan or pans. Cool. Makes 1 or 2 loaves.
POPPY SEED-LEMON BREAD
For an extra lemon “zing” add 1/2 teaspoon lemon zest to batter. Glaze with a lemon glaze for additional flavor and sweetness.
3-3/4 cups SWEET QUICK-BREAD MIX, page 20
1/3 cup melted butter or vegetable oil
2 eggs, beaten
3/4 cup lemon juice
3/4 cup milk
2 teaspoons lemon zest
1 tablespoon poppy seeds, more if desired
Lemon Glaze, below
Lemon Glaze
1 cup powdered sugar
1 tablespoon lemon juice
Preheat oven to 325F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a medium bowl, combine all ingredients except Lemon Glaze, stirring to blend. Pour into prepared pan or pans.
Bake 60 to 75 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack. Spoon Lemon Glaze over bread. Makes 1 or 2 loaves.
Lemon Glaze
In a small bowl, stir sugar and lemon juice until smooth.
PUMPKIN BREAD
Simply delicious. Serve the Cinnamon Whipped Topping with any sweet quick bread.
3-1/2 cups SWEET QUICK-BREAD MIX, page 20
1/3 cup vegetable oil
1 cup mashed cooked pumpkin
2 eggs, beaten
1/2 cup milk or orange juice, if desired
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup chopped nuts
1/2 cup raisins
Cinnamon Whipped Topping, below
Cinnamon Whipped Topping
1 cup whipping cream
1 teaspoon ground cinnamon
3 tablespoons powdered sugar
Preheat oven to 350F (175C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a bowl, combine SWEET QUICK-BREAD MIX, vegetable oil, pumpkin, eggs, milk or juice, cinnamon, nutmeg and cloves until blended. Add nuts and raisins. Pour into prepared pan or pans.
Bake 55 to 60 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool 5 minutes. Turn out of pan. Cool right-side up on rack. Prepare topping To serve, cut into 1/2-inch slices; spread each with Cinnamon Whipped Topping. Makes 1 or 2 loaves.
Cinnamon Whipped Topping
In a medium bowl, whip cream until soft peaks form. Gently stir in cinnamon and powdered sugar. Refrigerate until served. Makes about 2 cups.
BREAD BASKET BOWLS
Eat the contents and then the bowl.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cups lukewarm water 110F (45C)
1 egg, slightly beaten
2 tablespoons vegetable oil
About 5-1/2 cups HOT ROLL MIX, page 17
1 egg
1 tablespoon water
In a bowl dissolve yeast in water. When yeast bubbles, stir in beaten egg and oil. Gradually stir in 3 cups HOT ROLL MIX until blended. Add additional HOT ROLL MIX to make a stiff dough. Turn out on a floured surface. Knead until smooth, about 10 minutes. Add more flour as needed. Grease bowl. Place dough in greased bowl, turning to grease all sides. Cover and let rise in a warm place until doubled, about
