Category: rolls

william shatner’s cappuccino chip muffins

William Shatner’s Cappuccino Chip Muffins

2 cups flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons instant espresso powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1 cup milk
1/2 cup (1 stick) butter, melted and cooled slightly
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

Preheat oven to 400 degrees F. Grease a 12-cup muffin tin.

In a large bowl, combine flour, sugar, baking powder, espresso powder, cinnamon and salt. Whisk gently to mix.

In a medium bowl, beat egg lightly. Whisk in milk, melted butter and vanilla extract. Make a well in center of dry ingredients and pour in milk mixture. Stir just until evenly blended. Stir in chocolate chips.

Divide batter among 12 greased muffin cups. Bake 15 to 18 minutes, or until a cake tester inserted in center of muffin comes out clean.

Serves: 12

sarah ferguson’s chocolate chip scones

Sarah Ferguson’s Chocolate Chip Scones

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into bits
1/2 cup miniature chocolate chips
3 tablespoons orange juice

Preheat the oven to 400 degrees F. Lightly spray a baking sheet with nonstick cooking spray.

In a large bowl, whisk the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter to make coarse crumbs. (Tip: Make sure butter is well chilled to produce the flakiest texture.) Stir in the chocolate chips. Mix in the orange juice to form a dough.

Turn out the dough on a floured surface. Pat or roll into a 9-inch circle about 1/2-inch thick. With a 2 1/2-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake until golden brown, about 12 minutes. Cool on wire racks.

Makes 12 scones.

Each scone contains 168 calories; 4 points on the Weight Watchers 1-2-3 program.

pat nixon’s apricot nut bread

Pat Nixon’s Apricot Nut Bread

This recipe comes from Mrs. Richard M. Nixon, former First Lady, sent to the ladies of Most Precious Blood Parish, Corpus Christi, Texas, when she was still First Lady.

1/2 cups dried apricots, diced, soaked,
    drained and ground or chopped
1 egg
1 cup granulated sugar
2 tablespoons butter, melted
2 cups flour, sifted
3 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup orange juice, strained
1/4 cup water
1 cup walnut pieces, broken

Beat egg. Stir in sugar and butter; mix well. Sift flour with baking powder, soda and salt. Add alternately with orange juice and water to the sugar mixture. Add apricots and nuts; mix well. Bake in loaf pan at 350 degrees F for 1 1/2 hours or until firm when tested.

pat o’brien’s favorite irish brown bread

Pat O’Brien’s Favorite Irish Brown Bread

Source: Eloise O’Brien (his wife)

4 cups whole-wheat flour
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional)
About 1 1/4 cups buttermilk

Mix together all the dry ingredients; add enough buttermilk to form a soft dough. Turn out on lightly floured board; knead lightly. Form dough into a circle; place in greased 9-inch baking pan or on greased baking sheet. The dough should be about 1 1/2 to 2 inches high. Cut a cross 1/2 inch deep over the top with a floured knife. This helps bread cook more evenly.

Bake in preheated 400 degree F oven for 40 minutes, or until loaf sounds hollow when rapped lightly on the base with the knuckles. Remove bread from pan; cool on a wire cake rack. Bread should not be cut until it firms up. Toast it for breakfast or tea; spread lavishly with butter.

loretta lynn’s dumplings

Loretta Lynn’s Dumplings

2 1/2 cups all-purpose flour
2 eggs
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons chicken bouillon (optional)
1 chicken, cooked, off the bone with 2 cups broth

Add enough milk to the flour, eggs, baking powder and salt to make a stiff dough. Roll out a little thicker than a pie crust. Cut into squares and drop in boiling broth. Cook 10 minutes with lid on.

lady bird johnson’s spoon bread

Lady Bird Johnson’s Spoon Bread

Spoon bread was a favorite dish with Lyndon Johnson’s mother, which she passed on to his wife, Lady Bird. With a fruit salad or a green salad and meat, it makes a perfect lunch.

3 cups milk
3 eggs
1 cup cornmeal
Butter (the size of a walnut)
3 level teaspoons baking powder
1 level teaspoon salt

Stir cornmeal into 2 cups of milk and let mixture come to a boil, making a mush. Remove from heat and add balance of milk and well-beaten eggs. Stir in salt, baking powder and melted butter. Bake in 2-quart greased casserole for 30 minutes at 350 degrees F.

Serves 8.

meg ryan’s cranberry almond bread

Meg Ryan’s Cranberry Almond Bread

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup (1 stick) butter, at room temperature
3 eggs
1 tablespoon almond extract
1 (16 ounce) can whole cranberry sauce
3/4 cup sour cream

Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.

In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.

In a large bowl with an electric mixer, gradually beat sugar into butter. Add eggs 1 at a time, beating well after each addition. Blend in almond extract.

Stir together cranberry sauce and sour cream. In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick. Turn into Bundt pan; smooth top.

Bake 1 hour 10 minutes, or until cake is nicely browned on top and beginning to pull away from sides of pan. Let cool 10 minutes, then run a dull knife around inside and outer edges of pan to loosen. Unmold onto a wire rack and allow to cool completely before slicing.

Serves 12.

governor george ryan’s grandmother roth’s banana bread

Governor George Ryan’s Grandmother Roth’s Banana Bread

Source: Governor George H. Ryan, Illinois

1/2 cup shortening (margarine)
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon vinegar added to 1/2 cup milk
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped pecans
1 1/2 cups (3 very ripe) bananas

Mash the bananas. Cream the shortening, sugar, and eggs. Add the liquids. Add the salt, flour and soda last. Pour into one greased bread pan. Bake at 350 degrees F for 1 hour and 20 minutes or until a wooden pick inserted comes out clean.

dolly parton’s corn pone

Dolly Parton’s Corn Pone

2 cups cornmeal
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons bacon grease
About 1 cup milk (enough to make stiff batter)

Mix all ingredients together. Form pones by hand and put on greased baking sheet. Bake 12 to 15 minutes at 425 degrees F.

Makes about 1 1/2 dozen, depending on size.