Recipe – Coconut Quick Bread

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Here is a lovely quick bread for coconut lovers among us.

Basic Recipe Information

Total Time:

  • 1 Hour And 15 Minutes

Prep Time:

  • 15 Minutes

Bake Time:

  • 1 Hour + Cooling

Servings:

  • 1 Loaf (12 Slices)

Ingredients

  • 1 cup of sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 1/2 teaspoon salt
  • 1-1/4 cups sweetened coconut flakes
  • 2 cups all-purpose flour
  • 2 large or jumbo eggs
  • 2 teaspoons baking powder
  • 3/4 cup whole milk

Preparation Directions

  • Gather the recipe ingredients
  • Preheat the oven to 350°F (177°C).
  • Grease and lightly flour a 9×5 inch loaf pan. Set aside.
  • In a large mixing bowl, cream butter and sugar until light and fluffy.
  • Combine the flour, baking powder, and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
  • Stir in coconut flakes.
  • Pour into a greased 9×5-inch loaf pan.
  • Bake the loaf in the center of the oven until golden brown on top for 1 hour or until a toothpick inserted in the center comes out clean.

How to serve

  • Serve warm or at room temperature.

How to Store

  • In the refrigerator: Store in an airtight container for up to 3 days
  • In the freezer:  In an airtight plastic wrap for up to a month.

Recipe – Lemon Poppy Seed Quick Bread

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This quick bread is dense, moist, and loaded with lemon flavor.  This quick bread makes a great breakfast, snack, or dessert.

Basic Recipe Information

Prep Time Prep Time:

  • 10 minutes

Cook Time Cook Time:

  • 60 minutes

Total Time Total Time:

  • 1 hour 10 minutes

Servings:

  • 12 slices

Ingredients

Loaf Ingredients

  • 1/2 cup butter, room temperature
  • 1 1/4 cups granulated sugar
  • 1 tablespoon lemon zest
  • 3 large or jumbo eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon poppy seeds
  • 2 cups all-purpose flour
  • 3/4 cup sour cream

Preparation Directions

The Loaf

  • Gather the recipe ingredients
  • Preheat the oven to 350°F (177°C).
  • Grease and lightly flour a 9×5 inch loaf pan. Set aside.
  • In a large mixing bowl, cream butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Add in the zest, salt, baking powder, baking soda, and poppy seeds.
  • Mix until thoroughly combined.
  • Gradually, add and mix the sour cream and flour.
  • Pour into the prepared pan and smooth the top with a spatula.
  • Bake the loaf (about 55-60 minutes ) on the center shelf of the oven until golden brown on top or until a toothpick inserted into the center comes out clean.

How to serve

  • Serve warm or at room temperature.

How to Store

  • In the refrigerator: Store in an airtight container for up to 3 days
  • In the freezer:  In an airtight plastic wrap for up to a month.

Recipe – Noel Quick Bread

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Noel Quick Bread is a pound cake style bread which is a perfect dessert for the holiday season. This less dense than traditional fruit cake with a festive look fit for Christmas. Adding fruit to holiday desserts is a tradition that dates back hundreds of years, but the sweetness of this Noel Quick Bread is lighter and palatable for modern taste buds.

Prep Time

  • 20 minutes

Cooking Time

  • 60 minutes

Servings Size

  • approximately 8

Required Equipment

  • Large bowl
  • Medium bowl
  • Measuring cups and spoons
  • Electric mixer
  • Mixing spatula
  • Knife
  • Paper towels
  • Toothpick
  • 9 x 5 inch (23 x 13 cm) loaf pan
  • Wire cooling rack

Ingredients

  • One 6 oz (170 g) jar of maraschino cherries (red)
  • One 6 oz (170 g) jar of maraschino cherries (green)
  • 1/2 cup (1 1/8 dl) softened butter
  • 1 1/3 cups (3 1/8 dl) sugar
  • 3 large eggs
  • 1 1/2 cups (3 1/2 dl) all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup (1 1/8 dl) sour cream
  • 1/2 teaspoon vanilla extract
  • Powdered sugar for plating

Preparation Directions

  • Preheat the oven to 325 degrees F (160 degrees C).
  • Drain cherries and chop finely, absorbing any excess moisture with paper towels, and set aside.
  • In a large bowl, beat butter on medium speed with an electric mixer until creamy.
  • Gradually add sugar to the butter, beating until fluffy.
  • Add eggs one at a time to the butter and lightly beat until just combined.
  • Mix the flour, salt, and baking soda together in a medium bowl.
  • Stir chopped cherries into the flour mixture.
  • Beating at low speed, add part of the flour mix to the butter.
  • When the flour is incorporated, add the sour cream, continuing to beat at a low speed.
  • Add the rest of the flour mixture and beat until thoroughly combined.
  • Stir the vanilla in with a mixing spatula.
  • Grease and flour a 9 x 5 inch (23 x 13 cm) loaf pan and pour in the batter.
  • Bake for about 60 minutes. The cake is fully baked when a toothpick stuck in the middle of the loaf comes out clean.
  • Cool in the pan for 10 minutes, remove the loaf, and finish cooling on a wire cooling rack.

Plating

  • Sprinkle on a dusting of powdered sugar, reminiscent of snow, and garnish with a few maraschino cherries or fresh cranberries.

Cook’s Notes

  • An additional option for this recipe would be to sprinkle the top of the cake before placing in the oven to bake with about ¼ cup of walnuts or my personal favorite pecan nuts. Then, there’s no need to sprinkle the cake with powdered sugar.
  • Also, you can reduce the Marciano cherries to 4 ounces each and add 4 ounces of soaked golden raisins to add a little extra character.
  • As a last option, you can reduce the Marciano cherries to 3 ounces each and add nothing to make it look a little less like a fruitcake but still have some color in it.

Recipe – Classic Banana Bread

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Some form of the Classic Banana Bread has been floating around the U.S. and Canada since at least 1896 and might reasonably be considered an American favorite quick-bread.  Also, it is an excellent way to use up some bananas, which may have gotten incredibly ripe before the family used them.

Banana Bread Ingredients

  • 3 large ripe bananas
  • 1 stick unsalted butter, softened
  • 1 cup of sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup milk
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp cinnamon

Banana Bread Directions

  • Preheat oven to 325 degrees F.
  • Coat the loaf pans with butter and then line the loaf pans with parchment paper.
  • In a medium-size bowl, mashed all bananas until creamy; it is ok to leave some chunks in it for texture. Set aside.
  • In a different mixing bowl, mix together butter and sugar until smooth. Add in eggs, vanilla extract, mashed bananas, and milk continue mixing on low speed until combined. Set aside.
  • In a different mixing bowl, whisk together dry ingredients, then add to the banana mixture. Mix until JUST COMBINED. Do not overmix.
  • Bake for approximately 1 hour. Start checking by inserting a toothpick at the 1-hour mark.
  • The toothpick should be clean before you take the bread out of the oven.
  • Cool in the Banana bread pan for ten minutes, then carefully remove the bread from the pan and transfer the bread to a cooling rack to finish cooling.

Makes

  • 2 – 9” x 4” loaf pan

Banana Bread Notes

  • If the bread top is turning a little too brown, cover the top of the bread loosely with aluminum foil at minute 50
  • Half one banana lengthwise for toppings, or use any other toppings you desired; walnuts, raisins, chocolate chips, etc.
  • Substitute milk with buttermilk if desired

Cooking – The Difference Between American Biscuits and British Scones

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The Difference Between American Biscuits and British Scoles is a matter of cultural identity. Although both resemble the same thing, some people consider them completely different. Some people believe that American biscuits are healthier and are better for you, while others disagree. The differences between scones and biscuits aren’t as stark as you might think. You can enjoy either one if you don’t have any food allergies or food intolerances.

The difference between American biscuits and British scones is the butter and fat used. The British biscuit recipe calls for cream, while the American version uses buttermilk and grated frozen butter. The fat in the dough is the main ingredient that makes the biscuits flaky and moist. The British version relies on heavy cream and eggs, making it softer and sturdier.

Both biscuits are made using the same basic ingredients. The American version of biscuits is more complicated, using buttermilk, lard, and cold buttermilk. It can be sweet or savory. Once made, the biscuits are baked in the oven. However, the British style is more popular, and scones have been around for years. A few different variations have emerged, but they are all equally delicious.

There are some fundamental differences between the two types of biscuits. Both types are made with sugar, and American biscuits are high in gluten flour. The British biscuit is more dense and flaky. The British version contains butter or lard instead of cream, and they are more crumbly than the American version. They are also lighter than the former and should be served with hot tea or coffee.

A biscuit is a flatbread with a thick, moist center. A scone is more similar to a croutons-like pastry. A scone is a biscuit that does not rise. The differences between the two types of biscuits are more subtle and difficult to determine. They are made using different ingredients and are usually more expensive. The American version is typically denser, while the British one uses buttermilk.

Although biscuits and scones have similar compositions, the American version is denser and has more ingredients. In contrast, scones are more spongy and have less butter. The British are more likely to have a buttery crust, while the United States has a flaky texture. They can be hard or soft, but they are both baked with butter and sugar. In America, the difference between biscuits and scones is small, but the two are easily distinguished.

In America, the biscuit is a dense, flaky cake that contains more sugar. The British version has a higher sugar content and is often served with buttermilk or jam. The American version is denser and flakier than its British counterpart. Both are eaten for breakfast, but the differences between American and Brit recipes are often confusing. If you want to find out the truth about the difference between biscuits and scones, use these two recipes to create the perfect ones for your own unique taste.

American biscuits are different from their British counterparts. While both contain flour, butter, and liquid, the American biscuits are crisp and moist. The American variety is served with clotted cream or jam. The British version is usually sweet. The differences between the two types of biscuits are more pronounced for their flavor. Whether they are sweet or savory, they can be a bit confusing.

While the American version is similar to the British version, it’s not the same. Americans are generally more refined and buttery, while Brits are more fond of the buttery variety. Neither is more popular in the U.S. than in the U.K., but both are delicious. If you’re in the mood for scones, try making a batch at home and comparing the two recipes.

What are American Scones in the U.K.?

The word scone is used differently in the United States and in Britain. In the United States, scones are called muffins, but in Britain, scones are commonly called ‘cookies.’ The English term for a biscuit comes from Latin ‘bis’ (meaning twice) and ‘coctus’ (meaning cooked). This sweet quickbread was first used in the 14th century as a name for a dessert. It is made by baking a confection, usually bread, until it becomes soft and doughy. It’s typically eaten with tea, and it is not uncommon to find an American scone in England.

While scones are known as biscuits in the United States, they’re known as scones in the U.K. Both are baked goods that use flour, fat, liquid, and a leavening agent. However, the pronunciation of ‘nyke’ is controversial. Some people say it is pronounced ‘ni-key.’ In contrast, others prefer ‘nyke.’ It’s best to avoid confusion when ordering a scone from a restaurant or cafe.

Another major difference between scones in the two countries is the way they’re pronounced. American scones are typically referred to as biscuits. British scones are known as scones, while Americans refer to them as ‘biscuits.’ Although scones are similar to teacakes, they differ in their ingredients and preparation. In the U.K., people refer to zucchini as courgettes, while Americans use the sauce for butter.

In the United States, scones are similar to their British counterparts, but they are much more complex. The American version of a scone is a light, fluffy quick bread with buttermilk and baking powder. They are often savory but can also be sweet. Typically, they are baked in an oven. Th

ey are often crisp and flaky. This makes the scone a great snack for traveling, but they can be confusing for some people.

Scones are British biscuits. They are. Generally, crumbly cakes are served with butter, jam, or clotted cream. They are called scones in England, but they’re called biscuits and ice cream in America. In America, a scone is similar to a muffin. A scone contains the same ingredients, but it’s made differently.

A scone is a biscuit, while an American one is a scone. Both varieties are crumbly cakes eaten with butter, jam, or clotted cream. They’re similar to North American biscuits in texture and flavor. They are typically topped with jam or a scone, but the names are quite different. So, if you’re visiting the U.K., you should know that the term is different from the one used in the U.S.

In America, scones are biscuits. But in Britain, they are small, flaky, and leavened with milk and buttermilk. They are often served with jam or clotted cream, also known as scones. The English have their own name for these biscuits, so they are called scones in the U.K.

A scone is a biscuit. In the United States, it is made with a mixture of flour and water. The American scone has more sugar than the British scone. In England, scones are usually served with butter or clotted cream. In Scotland, scones are swedes, but they’re known as neeps in the United States.

The scone is pronounced differently in the United States and in England. It’s often mispronounced as “biscuit,” reflecting how it is pronounced. Authentic English scones are triangular, sweet, and not topped with sugar. The American variety is more complicated than scones, but the British scone is still the classic breakfast.

While the British scone is a staple in many coffee shops, its American counterparts are slightly different in taste and texture. In the United States, a scone is a rich, buttery, and sweet food similar to a biscuit, but not the same. The scone is more buttery and is topped with jam, butter, or preserves.

What is an American Scone?

An American scone is a triangular, buttery snack that is very sweet. They are often topped with chocolate chips or fruit and are usually served with tea or coffee. Unlike British scones, which are triangular and round, an American scone is free of cultural baggage. Its texture and flavor can vary widely, but a good way to find out if a particular scone is American is to watch the show “Chopped.”

Scones are incredibly versatile. You can alter the ingredients and shape to suit your tastes. Instead of using granulated sugar, you can use a combination of brown sugar and white sugar. Or, you can try using a combination of the two. You can even add nuts to the scone if you wish. But, if you don’t want to alter the flavor, there’s no reason to worry.

American scones are different than English scones. They are baked goods that are called “biscuits” in Britain. However, they are actually more closely related to Scottish and English scones. The difference between the two is that an authentic British scone won’t have a filling or be filled with sugar. Neither of these differences makes it hard to tell the difference. But, if you are curious about the differences between the two, here are some things to consider.

A good American scone should be sweet and flexible. You can make them a little more or less sweet depending on what you like best. While most scones have a sweet flavor, you can change the ingredients to suit your tastes. You can use brown sugar or a combination of brown sugar and white sugar. You can also add some chopped nuts for extra flavor. The key to a good American scone is flexibility.

In the U.K., you can buy biscuits in the form of scones or biscuits in a grocery store. The difference is in the consistency and filling of the biscuits. Scones are usually flaky and fluffy, unlike biscuits, while a biscuit is more crumbly and harder. It is also a bit tougher than a scone. It is important to note that British scones are often made with less butter when comparing the two.

While an American scone is often shaped like a triangle, it is more flexible in its shape and content. The scone can be eaten with coffee or tea or topped with a slice of fruit or a nut. Its shape is very similar to that of a muffin, but the American scone is usually more crumbly and is generally firmer.

Americans call their scones biscuits, pies, crackers, and cookies. The name biscuit comes from the Latin words bis, meaning “double,” and coctus, “cooked.” These words are both used to describe baked goods. While they are all commonly known as scones in the U.S., they have their differences. In Britain, scones are dense, while American scone recipes include a thicker biscuit.

An authentic scone is not an Americanized version of a British scone. An authentic scone is similar to an English one but contains eggs. An authentic scone will have currants and oats but will be less flaky and denser than an American scone. The difference is in the ingredients. It is important to note that biscuits and scones are not the same.

An American scone is very different from an English scone. While scones are biscuits in the U.K., scones in the U.S. are biscuits. They are both baked similarly, but they differ. They are typically filled with butter or jam and served with tea. The American scone can be flavored with vanilla, lemon, or almond. The American scone is often sweeter than its British counterpart, so it may contain some nuts or berries.

In America, scones are biscuits. This biscuit type is triangle-shaped and often made with heavy cream and butter. It is often glazed and flavored with fruit. In the U.K., scones are usually served with tea and are called scones. The American version is much richer than its British counterpart. Its name comes from the Latin word “bis” (two) and acoctus, which means “cooked.” The term is also commonly used to refer to baked confections. It is abridged form of the word.

The Difference Between American Biscuits & British Scones

Recipe – Pumpkin Muffins

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October is fast approaching, and a variety of pumpkin-spice recipes is sure to brace our kitchen.  Pumpkin recipes taste delicious and give your body that extra boost of veggie goodness.

Pumpkin muffins are perfect breakfast treats as we settle into the fall. The spice blend gives them incredible autumn flavor.

Recipe Ingredients

Ingredient

US measure

Metric measure

Cooked and pureed pumpkin1 cup250 ml
Organic whole wheat self-raising flour7/8 cup207 ml
Baking powder1 teaspoon5 ml
Buttermilk or full-fat milk¾ cup180ml
Baking soda1 teaspoon5 ml
Granulated white sugar¾ cup180 ml
Raisins or dried cranberries1 cup240 ml
Ground cinnamon1 ½ teaspoons7.5 ml
Salt½ teaspoon2.5 ml
Vanilla extract1 teaspoon5 ml
Ground cloves¼ teaspoon1.25 ml
Ground ginger½ teaspoon2.5 ml
Nutmeg¼ teaspoon1.25 ml
Eggs2 large

Recipe Directions

  • Preheat oven to 400F or 205C and place rack in the center of the oven.
  • Prepare the muffin pan (use a nonstick vegetable spray).
  • In a medium-size mixing bowl, add pumpkin puree, buttermilk, and vanilla extract. Whisk until well combined. Add in the eggs one at a time, beating after each addition until well mixed. Set aside.
  • In a large mixing bowl, mix the dry ingredients – flour, baking powder, baking soda, sugar, ginger, cloves, nutmeg, cinnamon, and salt.
  • Add the dry ingredients to the milk/egg/puree ingredients and mix until combined.
  • Add raisins or dried cranberries
  • Fill the muffin cups to about 2/3 full with the batter using an ice cream scoop (you can also use two spoons as an alternative).
  • Place in your oven and bake for 20-25 minutes, or until golden brown.
  • Remove from oven and place on a cooling rack.

Servings

This recipe makes 12 muffins.

How best to serve the dish?

These muffins can be enjoyed at any time of the day with your favorite drink.

How to store

Wrap each muffin in a paper towel and place them in a sealable bag or airtight container and store at room temperature for 5 days, or put them in the freezer.

How long can it be stored?

Frozen  Pumpkin Muffins can last up to three months.

A Home Cook’s Muffin Primer

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Who can say NO to muffins? Definitely NOT me. Everyone in the world adores muffins regardless of what they may say. If you have never tried one before, you will become a believer once you take your first bite.  Muffin recipes come in many different flavors which make them more irresistible.

Muffins are small, sweet cup-shaped bread usually served in a paper baking cup or straight out of a muffin tin and are accompanied by jam, butter, Cheshire cream, and much more.

Muffin quick breads are delicious and a perfect addition to your breakfast. They are very versatile. You can make savory cheese and ham muffins or sweets like strawberry and banana chocolate chip muffins.  There is an array of muffin recipes out there today.

A Brief History of Muffins

Bakers started making muffins in the early 1700s They were little flat, quick bread or cake with little sugar and easy baking. The word was spelled “moofins,” and many language historians suggested that the word comes from either the French word “moufflet,” meaning “soft bread,” or from the German word “muffe,” which is often applied to a type of cake.  Regardless of where they got their names, muffins have become very popular.

These little round bread became much sweeter in the 19th century. Some bakers still used yeast while others relied heavily on baking soda but were still round and flat.  Many chefs used plain wheat or corn and baked them on a griddle instead of in the oven.

Modern muffins look like cupcakes, but the first sets were a lot like what we call English muffins. One big difference between the ancient and modern muffins is that the first muffin recipes had a limited number of flavors, while current ones come in almost every flavor one can imagine such as chocolate, strawberry, pineapple, pumpkin chips, banana, and et cetera.

Different Types of Muffins

There are two main types of muffins – the English muffins and the American muffins. Both vary in style, flavor, and history.

English-style muffins have a dry texture. They are flat yeast-raised muffins with nooks and crannies that are cooked on a griddle rather than baked in an oven. This muffin recipe dates back to the 10th century in Wales. The muffins were then cooked in hoop-like muffin rings and on the bottom of a skillet or directly on a stove.

So what are American muffins? American-style muffins differ from the English-style muffins. They are quick bread made with flour in individual molds. This is because the mixture forms batter rather than dough.  American muffins are leavened with potash which produces carbon dioxide gas in the batter. These muffins can be further divided into two categories – cake-like and bread-like muffins.  Both categories have peculiar techniques of mixing the batter. The surface of American muffin quick bread is bumpy because the volume of the batter usually doubles during baking. They are traditionally served for breakfast.

In the United States, three states adopted an official muffin. Blueberry muffins are the official muffins in Minnesota. Massachusetts adopted the corn muffins in 1986 as its official state muffin and in 1987 New York adopted the apple muffins as its official state muffin.

The Different Approaches to Making Muffins

Breakfast

Breakfast muffins are normal muffins but with extra nuts, veggies, fruits, and whole-grain flours. You can bake a batch of healthy morning muffins during the weekend and they will take you for the week or you can easily bake a fresh batch every morning.

Sweet vs. Savory

Sweet muffins don’t have to contain excess fat, sugar, or calories. These muffins are soft and light with a delicious taste of different flavors and fresh ingredients.

Winter is coming! This means there will be lots of savory dishes like stews and soups and baked goods like muffins.  Savory muffins are perfect for the toppings to the batter, filled with Bacon, spring onions, and other spicy ingredients. They are ideal as a soup side and are great for a lunchbox treat. Extra virgin oil makes it more virtuous.

Muffin Mixing Method

When making muffin quick bread, there is a need to pay close attention to the order and manner in which you mix the ingredients in the recipe. If the ingredients are mixed in the appropriate way, it will produce perfect results. The dry and wet ingredients should be mixed in separate bowls. Make a well in the dry ingredients, and then pour in the wet ingredients and stir until just combined.

Cooking Tip

  • To make muffins that are soft, light and fluffy, you must avoid over mixing the batter. The over-mixed batter will not give the desired outcome of a perfect muffin; it makes muffins too dense and ruins the airy texture.
  • Always remember to use a muffin liner or grease your muffin pan thoroughly before you scoop in the batter. If you skip this step, baked muffins will lose their shapes when you finally take them out
  • Preheat oven before baking time. This makes the muffin batter less dense and allows for easy baking and puff up.
  • Mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Make a well in the dry ingredients and then stir in the wet mixture until combined.
  • Don’t overfill muffin cups. Filling the cups to the brim will alter the beauty of the baked muffins. Aim to fill your muffin cups ¾ full.
  • After removing muffins from the oven, let them cool off in the muffin tin for 5-6 minutes, and then remove and transfer them to a cooling rack for further cooling before storing or serving.
  • Allow muffins to cool off completely before storing them. Put muffins in sealable plastic bag or airtight container. Use a paper towel to line the base of the container and cover the muffins with another paper towel. You can also put muffins in freezer bags or wrap in foil and store in the fridge.
  • Creativity is the spice of life. Be creative. Do not adhere strictly to the available Try something new by adding some form of creativity to the recipe. Be bold and let your imagination run wild.

Muffin Recipes

Recipe – Pineapple Muffins

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Pineapple muffins are a perfect flavorful treat for breakfast, brunch or lunchbox snack. These rich and gooey muffins get their wonderful flavor from fresh pineapple and lemon zest.

Recipe Ingredients

Ingredient

US measure

Metric measure

Crushed pineappleOne-8 ounce can226.80 g
All-purpose flour1 ½ cup360 ml
sugar1 1/8 cups270 ml
melted butter4 tablespoons60 ml
Baking powder2 teaspoons10 ml
Baking soda1 teaspoon5 ml
Buttermilk¾  cup180 ml
Salt¼ teaspoon1.25 ml
Fresh lemon zest1 teaspoon5 ml
Vanilla or almond extract½ teaspoon2.5 ml
Egg1 large

Recipe Directions

  • Preheat oven to 375 degree F (190 C).
  • Prepare muffin tin with nonstick vegetable spray.
  • In a medium mixing bowl, mix the flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, whisk the egg, milk, and sugar. Stir in the butter, lemon extract and lemon zest tablespoons of butter.
  • Add the dry mixture to the wet mixture and stir continuously until well combined, then add the pineapple and lightly stir the batter.
  • Scoop the batter into greased muffin tins ¾ full.
  • Bake for 20 minutes or until golden brown.
  • Remove from the oven and set the pan on a wire rack to cool for 20minutes.

Servings

Yield 12 muffins

How best to serve the dish?

Serve warm with Cheshire cheese or jam.

How to store

Store muffins in an airtight container at room temperature. Wrap muffins with aluminum foil and put in a freezer.

How long can it be stored?

Pineapple muffins stored at room temperature can last for 3 days, while frozen muffins can last for three months.

Recipe – Blueberry Muffins

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Blueberries are my favorite nutritional superstars. They are healthy and range in flavor from sweet to tart and packed with nutrients. I have loved them for as long as I can remember.

Blueberry muffins are easy and quick to make, but it’s quite difficult to make them soft and moist since blueberries become hard when baked. However, you need to take precaution while preparing blueberry muffins.

This is my special blueberry muffin recipe that I have been using for over ten years, and I have never grown tired of using it.

Recipe Ingredients

Ingredient

US measure

Metric measure

Milk½ cup120 ml
Butter4 tablespoons60 ml
All-purpose flour2 cups480 ml
Baking powder2 teaspoons10 ml
Sugar½ cup120 ml
Fresh blueberries1 ½ cups350 ml
Almond extract2 teaspoons10 ml
Vanilla extract¼ teaspoon1.25 ml
Salt½ teaspoon2.5 ml
Eggs2 large

Recipe Directions

  • Preheat oven to 375 degrees F. Line muffin pan or grease with nonstick vegetable spray.
  • In a large mixing bowl, add the butter and sugar then beat with an electric mixer until the mixture becomes creamy.
  • Add one egg at a time, beating continuously after each addition.
  • In a separate bowl, mix flour, baking powder, and salt.
  • Add the dry mixture to the butter-sugar-egg mixture, and then beat until well blended.
  • Stir in the milk, almond and vanilla extract, mix until smooth. Add the berries and stir quickly.
  • Fill each muffin cup (¾ to almost full), using all of the batter.
  • Put the cups in the muffin pan and bake 25 to 30 minutes or until they are golden brown.
  • Remove the pan from the oven and place it on a rack. Let it cool for 10 minutes.
  • Try to lift one muffin out of the pan (you can run a knife around the edge). If the muffin lifts out without sticking or crumbling, then remove all of the cups and allow the muffins to cool completely on a wire rack. But if the muffin sticks, leave them for another 10 minutes before removing all of them.

Your muffin will still retain its great taste even if it crumbles while removing it from the pan.

Servings

This recipe makes twelve muffins.

How best to serve the dish?

This muffin is very versatile. You can serve with any kind of fruit beside blueberries like cranberries, apples, or even raspberries. You can even use pumpkin with seasonings and it will turn to pumpkin muffin. Just be imaginative.

How to store

Store your blueberry muffins in a sealed container. Line the base of the container with a paper towel and cover the muffins with another paper towel.  Use aluminum foil to wrap muffins and store them in the freezer.

How long can it be stored?

Muffins can retain their freshness for about four days, but if frozen it can last for three months.

Recipe – Orange Sour Cream Muffins

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Take one bite of these delicious muffins drizzled with a decadent glaze and you’ll see why these rich, tender muffins are a big hit for breakfast, brunch or anytime snack.

The orange juice provides a wonderful flavor, while the sour cream makes each bite of these mouth-watering muffins moist.

Recipe Ingredients

Ingredient

US measure

Metric measure

All-purpose flour1 ¼ cups300 ml
Baking powder1 tablespoon15 ml
Unsalted butter, melted½ cup120 ml
Sugar2/3 cup160 ml
Sour cream1 cup240 ml
Freshly squeezed orange juice¼ cup60 ml
Orange zest1 large orange
Egg1 large
GLAZE  
Freshly squeezed orange juice¼ cup60 ml
Confectioners’ sugar1 ½ cups360 ml
Orange zest2 teaspoons10 ml

Recipe Directions

  • Preheat oven to 400 degrees F. Line muffin tin with paper liners or grease with nonstick cooking oil.
  • For the glaze, mix confectioners’ sugar, orange juice, and zest. Whisk until smooth and set aside.
  • In a large bowl, combine flour, baking powder, sugar, and salt.
  • In another bowl, whisk butter, egg, sour cream, orange juice, and zest.
  • Stir in wet mixture into the dry ingredients just until moist.
  • Spoon the batter evenly into the muffin cups.
  • Bake for 18 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
  • Let muffins cool for 10 minutes and dip muffin crown into the glaze.
  • Allow glaze to set for few minutes before serving.

Servings

This recipe makes twelve muffins.

How best to serve the dish?

Serve warm with cream cheese, orange juice or a cup of hot tea.

How to store

Store muffins in an airtight container at room temperature for two days or allow muffins to cool completely before wrapping them with foil, then store in the fridge.

How long can it be stored?

You can store muffins in an airtight container for up to 3 days. Frozen muffins can be stored for 3 months.

Recipe – Golden Raisin and Nut Scones

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Over time, a scone is said to have gotten its origin from the Scottish bread popularly called bannock; some say it originated from The Stone of Destiny – where Scottish kings were crowned, while others argue it is related to the Dutch word – Shcoonbrot, which is translated as “fine white bread.” Few claim the name was gotten from a German word – Sconbrot, translated as “beautiful bread.” However, wherever it must have originated from, we don’t care. What matters is that everyone loves it.

What is a scone?

Scones are quick bread or cake/biscuit-like pastries that are baked in a moderately hot oven which makes the dough set quickly and given a golden brown top. The first scones were made with oats, but nowadays, they are made with flour and other baking ingredients.  Scones can be sweet or savory, and they are great with morning tea or coffee.

What is wonderful about this flavor?

This is a sophisticated flavor with a refreshing, delicious taste

Ingredients

Ingredient

US measure

Metric measure

All-purpose flour1 ½ cups170g
Baking powder2 teaspoons2 teaspoons
Baking soda½ teaspoon½ teaspoon
Golden raisins¾ cup128g
Sugar¼ cup53g
Ground pecans½ cup57g
Cold buttermilk¾ cup170g
Salt½  teaspoon½ teaspoon
Chilled butter½ cup (1 stick)113g
Egg2 eggs
Egg washFor topping (1 teaspoon of milk and 1 large egg)
Spring sugarFor topping (to taste)

 Directions

  • Preheat oven to 400/425 f (205/220 c ).
  • Put flour, baking powder, baking soda, salt and sugar in a large bowl, stir quickly to blend the mixture.
  • Cut in the butter with two knives, your fingers, or pastry blender until the mixture is similar to breadcrumbs.
  • Add the raisins and nuts and mix. You can add other fruits (like prunes, dates, etc.) depending on your taste.
  • Whisk the egg and buttermilk in a separate bowl and gradually add it to the mixture. Stir with a wooden spoon or a fork until the mixture becomes moistened.
  • Slightly flour the kneading surface, and knead the dough for about 5 times.
  • Pat the dough lightly. It will make them rise correctly. Cut the dough into wedges or whatever shape you desire, or you can cut with a 2 inch round pastry cutter into any shape.
  • Lightly grease the baking sheet and place scones on it. Brush tops with egg wash and spring sugar on each of them.
  • Bake the scones in the preheated oven for 15 to 20 minutes or until they turn golden brown. Cool briefly and serve warm.

Cooking Cautions:

Scones placed closer to each other on a baking sheet will be softer and fluffier than those spaced apart.

Cooking Tips for scones

  • To achieve best results, use a pastry blender for mixing the ingredients. However, if you don’t have one nearby, you can use two knives or your fingers, they equally produce good results, and it’s even far better for newbies because it will prevent you from over mixing the dough.
  • For crustiness and softer tops, wrap them while they are still hot or keep in the fridge uncovered.

Best served with

These scones are best served warm with butter or any topping that is appealing to you.

How to store in the freezer?

Put them in a freezer while uncovered, or you can wrap them while hot and keep them.

How to thaw and reheat?

Remove from the freezer or unwrap and heat for few minutes in the oven.

Recipe – Jammy Scones

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Your tea is not complete without a scone. Scones got their origin from Scottish quick-bread; they are traditionally served with jam or cream. Its role has become of great importance in today’s world.

What is a scone?

Scones are delicious biscuit-like pastries that are easy and simple to make. Not only are they easy to prepare, but the ingredients are also affordable and easily sourced.

What is wonderful about this flavor?

Without beating around the bush, Jammy scones are the best scones you will ever eat because they are not as dry as other scones.

Ingredients

Ingredient

US measure

Metric measure

All-purpose flour2 ½ cups320g
Baking powder1 tablespoon14g
Chilled butter, cut into small piece6 tablespoons90g
Granulated Sugar½ cup100g
Almond extract¼ teaspoon¼ teaspoon
Vanilla½ teaspoon½ teaspoon
Shortening (for topping)1 teaspoon1 teaspoon
Chocolate chips (for topping)¼ cup44g
Raspberry Jam (for filling)½ cup163g
Egg1 large
SaltPinch
Heavy creamTo taste

Directions

  1. Preheat oven to 220/200 degrees C and prepare your baking sheet.
  2. Put the flour, baking powder, sugar and salt into a large mixing bowl or food processor and mix.
  3. Using a pastry cutter, two knives or your fingertips, add butter to the mixture and stir until it becomes crumbly.
  4. Crack an egg in a measuring glass and add cream until it reaches ¾ cup. Add the vanilla and almond extracts, whisk with a fork until the mixture is well blended.
  5. Put a hole in the center of the flour mixture and pour in the liquid mixture. Using a fork, toss gently until the liquid is well distributed and the mixture begins to form a dough. Knead the dough about 10 times or until it comes together with no crumbs.
  6. Roll the dough into 1inch balls and place about 2inch apart on the prepared baking sheet.
  7. Make a small punch in each scone using a wooden spoon or your thumb. Be careful not to make a hole through to the bottom.
  8. Cool off the scones for about 30 minutes in the refrigerator.
  9. Once they are cooled-off and firm, fill each scone’s cavity with a spoonful of jam. Do not overfill them.
  10. Bake for 10 to 15 minutes until they become lightly brown.
  11. Leave the scones to cool for few minutes before removing them from the baking sheet.
  12. For topping: places chocolate chips and shortening in a bowl and heat in a microwave stirring it at 10 seconds intervals until it becomes smooth. Use a fork and drizzle over the scones.

Cooking Cautions

When you pour the egg/cream mixture into the flour mixture and as you mix, the dough may seem to dry but do not add more liquid.

Cooking Tips for scones

  1. If you need the scones to be sweeter, increase the sugar to ¾ cup.
  2. These scones taste great on the first day but become moister and denser from day two.

Serving scones with

These scones can be served with tea, coffee, honey, etc.

How to store in the freezer?

Allow to cool off and wrap with tin foil or put them in a container and store in the freezer.

How to thaw and reheat?

Remove from the container or tin foil and heat in the oven for about 5 to 8 minutes.

Scones Topped With Preserves Recipe Demonstration

Recipe – Buttermilk Scones

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Scones originated from Scottish quick-bread and were originally prepared with oat and griddle-baked, but the latest versions are made with flour and are baked in ovens. Nonetheless, some people said the pastry got its origin from Dutch.

What is a scone?

Scones are cake-like and biscuit-like pastries that everyone should know how to make. You can easily make them from scratch or scone mix. A scone mix provides the necessary ingredients or at least some of them and allows you to make delicious and fluffy scones at any time of the day.

The most enjoyable scones are the ones you, your family, and your friends enjoy eating together. They are best served with tea, cream, jam, or honey.

You can easily make buttermilk scones from any scone mixes. These scones have been around and loved for a long time, but they are not as popular as other scones. Some cooks are confused by some recipes, and they do not have confidence in their ability to pop out a batch.

What is wonderful about this flavor?

This flavor provides you with some nice distinctions, they can be sweet or savory and quick to prepare.

Ingredients

Ingredient

US measure

Metric measure

All-purpose flour3 cups361 grams
Baking powder4 teaspoons10 grams
Baking soda1 teaspoon5 grams
Caster sugar¼ cups50 grams
Chilled and cubed Butter½ cups113 grams
Buttermilk1 ½ cups360 ml
Whipped cream and jamTo serve
SaltPinch
Extra buttermilkFor brushing

Directions

  1. Preheat oven to 220/200 degrees C – fan-forced.
  2. Sift your flour. Then add the flour, baking powder, baking soda, salt and sugar into a large bowl. Add butter and mix until the mixture resembles breadcrumbs.
  3. Make a hole in the center of the mixture and add buttermilk. Stir until it forms a sticky dough. Turn dough onto a lightly floured surface and knead until it becomes smooth.
  4. Use a lightly floured rolling pin to roll the dough until 2cm or 3/4in thick rounds gently. With a round cutter, cut out the scones and press the left over dough together after each cut. Repeat the process to make 14 scones.
  5. Place the scones on prepared baking tray. Brush with buttermilk or cream. Allow baking for 10 to 15 minutes until they become well risen and golden brown.

Cooking Cautions:

Avoid too much kneading. Always use a light hand when kneading the dough.

Cooking Tips for scones

  1. Ensure that the kneading surface and rolling pin are lightly floured before use.
  2. Use baking paper when baking scones.
  3. It is best to serve hot.

Serving With

Buttermilk scones are a unique treat to serve at your morning tea. These pastries are also great with afternoon tea, cream, jam or honey.

How to store in the freezer?

To save more time, you can reserve some of the prepared dough to make more scones when you need them, or you can bake as many as you want and wrap the leftovers with Clingfilm and store in the freezer or just put them in a zip lock bag where they can last for about 4-5 days.

How to thaw and reheat?

Just remove the Clingfilm and heat in an oven for some minutes whenever you want to enjoy this delicious treat.

Quick and Easy Fluffy Buttermilk Scones Recipe

Recipe – Apple Scones

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Although scones are predominantly consumed by the British, they were originally 17invented by the Scottish. Scones have received a bad reputation in North America, probably because Americans have only tried tasteless and dry scones. I believe if they come to Britain and have a taste of a real and rich scone, they’d be convinced that these pastries are truly delicious.

What is a scone?

Scones are delicious light pieces of pastries made with a high proportion of raising agents and a small portion of butter. Scones are baked with scone pans in a moderately hot oven. These delicious pastries are best served during breakfast but are also great with tea or coffee at any time of the day. Apple scones are not too sweet but are mouth watery and are great with tea.

What is wonderful about this flavor?

This flavor has a terrific aroma and taste. Buttermilk makes these pastries fluffy and fresh apples keep them moist. Add them to your kid’s lunchbox to give them a sweet treat.

Ingredients

Ingredient

US measure

Metric measure

All-purpose flour2 ¾ cups326 grams
Baking powder2 teaspoons2 teaspoons
Baking soda0.5 teaspoon0.5 teaspoon
Chilled butter½ cups (8 tablespoons)113 grams
Milk2 teaspoons2 teaspoons
Sugar2 teaspoons2 teaspoons
AppleOne medium, peeled and diced
SaltPinch
Milk (for topping)To taste but not too much
Ground cinnamonTo taste

Directions

  1. Put the flour, baking powder, sugar, baking soda, and salt in a food processor or a large bowl. Rub in butter until the mixture looks like breadcrumbs. Add diced apple and pour in milk. Stir continuously to until it becomes a soft dough.
  2. Add some flour to your kneading table and turn out the dough on it. Knead gently for about 8-10 times. Using a rolling pin, roll out the dough into a 15cm (6-inch) diameter. Place on a greased non-stick baking pan (use 1tbs butter for the greasing). Brush the top with milk and sprinkle cinnamon and sugar on top.  Score each into 6 or 8 wedges with the aid of a sharp knife.
  3. Put in a preheated oven at 200 degrees C for about 20 to 25 minutes until they become brown and risen.

Cooking Cautions:

Do not over mix the dough. Instead of being light and flaky, scones become tough and chewy when the dough is over-mixed. Use a light hand and gently knead the dough until the mixture comes together. 

Cooking Tips for scones

Always use cold butter.

Servings

Apple scones are best to serve hot and are great with tea. It also goes well with orange marmalade, whipped cream or honey.

How to store in the freezer?

If stored properly, they can stay up to 3 months in the fridge. Use Clingfilm and tin foil to wrap scones and store in the freezer.

How to thaw and reheat?

If you want to heat apple scone, all you have to do is remove the Clingfilm or tin foil and allow it to defrost at room temperature. Heat the pastries in a moderately hot oven if you wish to serve them warm.

How To Make Apple Scones