cranberry orange loaf

2 c sifted AP flour
1 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Grated rind and juice of 1 orange
2 tbsp shortening and enough boiling water to make a total of 3/4 c
1 egg, well beaten
1 c nuts, chopped
1 c raw cranberries, halved

Sift together dry ingredients. Combine the orange rind and juice with the shortening in water, then add the egg. Blend liquid into dry ingredients; stir only until flour mixture is dampened. Fold in nuts and cranberries. Pour into greased 9x5x3" pan and push batter into corners, leaving the centre slightly hollow. For a well-rounded loaf, allow to stand in pan for 20 minutes before baking. Bake at 350F for 60-70 minutes. Cool thoroughly before slicing.

From Ann Pillsbury's Baking Book - but I don't think my mother ever made it. I halved the salt. An almost identical recipe called for 1/4 c melted butter, so just use what you've got and vary the amount between 2-4 tbsp as the mood strikes!

lemon scones

2 c sifted AP flour
3 tsp baking powder
1 tsp salt
2 tbsp sugar
1/4 c melted shortening or vegetable oil
1 egg, well beaten
3 tbsp milk
1/2 c sour cream blended with 1/4 tsp baking soda

Sift together dry ingredients. Combine shortening with egg, milk and sour cream mixture. Add liquid to dry ingredients, mixing only until all flour is dampened. Knead on floured board 10-15 strokes. Roll dough into a circular shape 1/2" thick.

Sprinkle with the lemon rind and 2 tbsp sugar. Cut into 12 wedges and place on a greased baking sheet. Bake at 425F for 15-20 minutes.

Oh, I loved these to distraction as a child! From Ann Pillsbury's Baking Book ...

cornmeal muffins

1 c cornmeal
1 c sifted AP flour
4 tsp baking powder
1/3 c sugar
1/2 tsp salt
1 egg
1/4 c shortening

Sift dry ingredients into medium sized bowl. Mix together milk, egg and shortening, then add to dry ingredients with rotary beater and mix until smooth. Do not overbeat. Fill muffin cups 3/4 full. Bake at 425F for about 20 minutes.

blueberry low fat muffins

1 c AP flour
1 c WW flour
1/4 c sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
1 egg white
1 c buttermilk
1 1/2 tbsp oil
1 1/4 c blueberries

Spray muffin pan with oil. In bowl combine the dry ingredients and mix. Whisk together the wet ingredients and add to flour mixture. Stir, then fold in the blueberries. Fill muffin pans 2/3 full. Bake at 375F for 20 minutes until tops are golden. Makes 12.

carrot muffins

1 1/2 c AP flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
Generous pinches of ginger + allspice
3/4 c brown sugar
1 egg
1/2 c buttermilk or sour milk
1/3 c vegetable oil
1/2 tsp vanilla
1 1/2 c finely grated carrots
1/2 c raisins
1/2 c chopped nuts (opt)

Put dry ingredients in a large mixing bowl and stir with fork until well mixed. Whisk together the egg, milk, oil and vanilla. Stir in carrots, raisins and nuts. Pour into dries and stir just until all ingredients are moist. Batter will be quite dry. Fill muffin cups 2/3 full. Bake at 400F for 15-17 minutes. Makes 12.

My favourite muffin recipe

spice muffins 

1 c sifted AP flour
3/4 c WW flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 c firmly packed brown sugar
1 egg 1 c buttermilk
1/3 c unsalted butter, melted
1/2 c raisins, plumped

Sift together the AP flour, salt, baking powder and soda. Stir in WW flour and brown sugar. Beat egg slightly, then beat in buttermilk and melted butter. Stir in raisins. Stir into dries quickly. Grease bottoms only of 12 muffin cups. Fill 2/3 full. Bake at 400F for 20 minutes.

cranberry yogurt muffins

1 c oatmeal
1 c yogurt
1/2 c oil
3/4 c brown sugar
1 egg
1 c AP flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 c cranberries

Soak oatmeal in yogurt. Add oil, sugar and egg, then beat. Sift in flour salt, baking powder and soda. Before stirring, sprinkle berries in over flour. Stir only to blend. Spoon batter into 12 muffin cups. Bake at 400F for 20 minutes.

cranberry muffins

1 c chopped cranberries
1/4 c sugar
2 c AP flour
1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
1/4 c vegetable oil
3/4 c milk
1 tsp vanilla

Combine cranberries with 1/4 c sugar; set aside. Combine flour, 1/2 sugar, baking powder, soda and salt. Stir in cranberries. Beat egg; add oil, milk and vanilla and beat to blend. Add liquid to dry ingredients all at once and combine just until moistened. Spoon into greased muffin tins, filling 3/4 full. Bake at 400F for 15-20 minutes.

pumpkin orange muffins

1 3./4 c AP flour
1/2 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 c firmly packed brown sugar1 tsp cinnamon
1/4 tsp nutmeg
Pinch of ginger + mace
1 egg 
1/4 c melted butter, cooled
1/2 c milk
1/2 c orange juice
Finely grated peel of 1 orange
3/4 c canned pumpkin

Measure dry ingredients into a large bowl. Stir with a fork until well blended. Beat together egg, melted butter, milk, juice, peel and pumpkin. Pour into dry ingredients and stir just until all ingredients are moist. Do not overmix. Fill 12 muffin cups 2/3 full. Bake at 400F for 18 minutes.

zucchini bread

4 eggs
2 c sugar
1 c vegetable oil
3 1/2 c AP flour
1 tsp salt
1 1/2 tsp baking soda
4 tsp baking powder
Juice + zest of 1 lemon
2 c grated zucchini
1 c frozen blueberries

Prepare 2 5x9" loaf pans or a tube pan - grease and flour. Beat eggs; add sugar and beat until well mixed. Add oil and beat well. Add lemon juice, zest and zucchini. Mix well with a spoon. In a separate bowl mix flour, soda, salt and baking powder. Add to the zucchini mixture; mix well. Fold in the blueberries and pour into prepared pans. Bake at 350F for 55 minutes or until cake tester comes out clean. Remove from oven and cool 10 minutes, then remove from pans and cool completely.

wholewheat and oatmeal crackers

3 c WW flour
2 c rolled oats
1 1/2 tsp salt
1/2 c shortening
1/4 c butter/marg, softened
1/2 c sugar
1 1/2 c milk

Stir together flour, oats and salt; set aside. Cream shortening, butter and sugar until fluffy. Stir in flour mixture alternately with milk. Dough will be soft and sticky. Turn out onto well floured surface and knead lightly. Divide in quarters; wrap and refrigerate several hours. On floured surface, with floured rolling pin, roll out each piece 1/8" thick. Cut in 3" round cookies, using scalloped edge cutter. Prick with fork all over; place on ungreased sheets. Bake at350F for 20-25 minutes. Makes about 69.

wholewheat oven pancakes

1 c WW flour
1 c bran cereal
1/3 c wheat germ
1 1/2 tsp baking powder
1/2 tsp baking soda
1 egg
1 c buttermilk
1/4 c hot water
1/4 c vegetable oil
1/4 c honey

Stir together dry ingredients. Add the wet ingredients. Beat with rotary beater until well blended. Spread evenly in a greased 15x10x1" pan. Bake at 425F for 12 minutes. Cut into rectangles and serve at once with syrup and butter or jam.

gingerbread pancakes

2 c AP flour
1/4 c brown sugar
2 tsp baking soda
1/4 tsp ground ginger, cinnamon and ground cloves
3 large eggs
3 tbsp molasses
1 3/4 c buttermilk

topping

1/4 c butter
28 oz drained pears, chopped roughly
1 c toasted chopped pecans
1 1/2 c maple syrup
1/2 tsp nutmeg and cinnamon

Sift together dry ingredients. Stir together eggs, molasses and milk, then add to dry ingredients. Combine until well blended. For topping, melt butter, add other ingredients and warm through.

scandanavian crisp bread

1 1/2 c AP flour
1 c rye flour
2 tbsp brown sugar
2 tsp caraway seed
1 tsp baking powder
1/4 tsp salt
1/4 c butter/marg
1/2 c warm water

Stir dry ingredients together until thoroughly blended. Cut in butter until mixture resembles coarse crumbs. Add water all at once; stir until mixture can be gathered into a ball. Turn dough out onto a lightly floured surface. Knead dough gently 8-10 strokes. Divide dough into 6 portions; shape into balls on floured surface. Roll each ball to an 8" round. Using index finger, make a 1" hole in centre of each. With a fork prick the entire surface of each round. Using wide spatula place 2-3 rounds on a lightly greased baking sheet. Bake at 325F for 15 min. Turn bread over and bake for 7-8 min more or until crisp.

sardinian thin bread

2 1/4 c AP flour
1/2 tsp sugar
1 tsp salt
1 tsp baking powder
1/2 c lukewarm water (110F)
1/4 vegetable oil
You can add poppyseed, bran, wheat germ or minced garlic to the dough

Stir together flour, sugar, salt and baking powder. Stir in water and oil; mix until dough can be gathered into a ball (if needed, add more water, 1 tbsp at a time). Let dough rest for 15 min. Divide into 10 portions; shape into balls. On a lightly floured surface roll each ball into a 8 1/2" round. Place 2-3 rounds on a lightly greased sheet. Bake at 450F for about 7 min or until lightly browned. Cool on rack.

This cracker reminds me of pretending to be an adult in the late 70's.

dill bread

2 c AP flour
1 1/2 c buttermilk
1 tsp baking soda
1/2 tsp baking powder
1 1/4 - 1 1/2 c WW flour
1 rounded tsp dill seed, crushed
2 tsp salt
3 tbsp melted butter
2 tbsp brown sugar

Sift together the first 4 ingredients, then stir in the WW flour and dill seed. In another bowl mix the buttermilk, butter and sugar. Then add to the dry ingredients. The dough will be stiff; if not, add more flour. Shape into a round loaf and put in buttered pie pan. Slash a cross on top and brush with an egg yolk beaten with a little water. Bake at 375F for 55 min. Cool several hours before slicing.

cherry scones

1 3/4 c AP flour
3 tsp baking powder
1 tsp salt
1/4 c sugar
1/4 c shortening
1/2 c currants, washed
1/4 c sliced candied cherries
1/2 c milk
1 egg yolk
1 tbsp cream
2 tbsp sugar
1/2 tsp cinnamon

Sift flour, measure and resift 3 times with baking powder, salt and 1/4 c sugar. Cut shortening into dry ingredients with pastry blender until mixture resembles coarse cornmeal. Stir in currants and cherries. Add milk all at once; stir quickly with a fork. Divide dough into 6 equal portions. Knead each portion very quickly on a lightly floured board and pat out into rounds 1/4" thick and 5" in diameter. Place on greased baking sheet. Mark each round with a knife into 4 pie shaped sections. Beat together yolk and cream; brush tops or scones. Combine cinnamon and 2 tbsp sugar and sprinkled over scones. Bake at 450F for 15 min. Serve hot.

cranberry scones

3/4 c chopped cranberries
1/4 c sugar
2 c AP flour
4 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/2 c shortening
2/3 c milk

Combine cranberries with the 1/4 c sugar and set aside. Combine dries and 2 tbsp sugar; mix well then cut in shortening. Stir in cranberries. Add milk all at once, stirring with fork to make a soft dough. Knead lightly on a floured surface about 10 times. Roll out to 1/2" thickness and cut in rounds or triangles. Place on ungreased sheet and bake at 425F for 10-12 min. Makes 12-18.

corn bread

7/8 c AP flour
1/4 c sugar
4 tsp baking powder
1/2 tsp salt
1 c cornmeal
1 egg, beaten
1 c milk
1/4 c melted butter/marg

Blend or sift together the dry ingredients. Combine the egg, milk and melted butter. Make a well in the middle of the dry ingredients; add and stir until combined. Pour into greased 8x8" pan or greased hot skillet. Bake at 375F 25-30 min.

banana nut bread

1 3/4 c AP flour
2 tsp baking powder
1/4 tsp baking soda
1 c mashed bananas
1/3 c shortening
2/3 c sugar
2 well beaten eggs
1/4 - 1/2 c nuts

Sift together dry ingredients. Cream together shortening and sugar. Add eggs and combine well. Add dries alternately with the mashed bananas and beat until combined after each addition. Fold in nuts and pour into greased 9x5" loaf pan. Let stand for 20 min (this prevents top from cracking). Bake at 350F for 50-55 min.

apple pancakes

1 c sifted AP flour
3 tbsp xxx sugar
1 tsp baking powder
1/2 tsp salt
3 eggs
1 tbsp vegetable oil1 c milk
2 cooking apples
2 tbsp lemon juice
4 tbsp butter/marg
1/4 tsp cinnamon
2 tbsp sugar
1/4 c ground walnuts
Sour cream

Sift flour, XXX sugar, baking powder and salt into bowl. Beat eggs and oil into milk; stir into flour mixture. Chill 1 hour.

Meanwhile, pare and thinly slice apples; toss with lemon juice. Melt 1 tbsp butter in a 7" skillet over medium heat. Pour about 1/4 c batter into the pan, tilting to cover the bottom completely. Drain apples; arrange about 6 slices in batter. Cook until top is set and underside is golden; turn over and cook lightly on the other side. Remove and keep warm in 200F oven. Add butter to pan as needed. Combine cinnamon, sugar and nuts in small bowl. Fold pancakes in half; sprinkle with nut mixture. Serve with dollops of sour cream. Makes about 8 pancakes.

june's tea buns

Circle of Friends 3 heaping c flour
1/2 c sugar
5 heaping tsp baking powder
3/4 c hard Good Luck margarine
1/2 tsp salt
about 2 c 1% or 2% fresh milk
1 c raisins
  1. Mix flour, sugar, baking powder, and salt together in a large mixing bowl.
  2. Rub in margarine until the mixture is coarse.
  3. Add the raisins. 
  4. Add milk and mix with a spoon until the mixture in very soft.
  5. On a floured surface gently cover the batter with four. Turn and knead 2-3 times. Flatten to about 1/2" thickness.
  6. Cut out with a tumbler about 3" in diameter.
  7. Place on greased metal jelly roll pan.
  8. Bake 10-12 min at 450F.

This recipe is from Newfoundland and Labrador's First Annual Breast Cancer Retreat in 2000. June Foley is a St. John's artist who was born in Fox Harbour NL. She brought enough of these buns for the 70+ participants at the retreat that year. She also designed the "Circle of Friends" logo that was later adopted as the Retreat's permanent logo.

wholemeal bannock

2/3 c WW flour
1/3 c AP flour
1 1/2 tsp baking powder
1/4 tsp salt
3 tbsp skim milk
1/4 c raisins
1/2 c + 1 tbsp water
1 - 2 tsp vegetable oil

Mix dry ingredients. Stir in raisins. Add water gradually and stir well. Heat 1 tsp oil in a 7" cast iron skillet. Spread batter in pan and cook over low heat for 10 min, until golden brown. Turn and cook 4-5 min on flip side - add more if necessary. Remove from pan and cool slightly. Cut into wedges and serve warm.

irish soda bread

4 c WW flour
1 c unbleached AP flour
2 tsp baking soda
Pinch cream of tartar
3/4 salt (opt)
2 1/4 c buttermilk OR 2 c skim milk mixed with 1/4 c vinegar

Thoroughly combine the flours. Add soda, cream or tartar and salt; mix very well. Add buttermilk and mix lightly (depending on the weather, you might have to add a little more flour). Do not knead. Shape into a biggish circle on a baking sheet, cut a large cross across the middle with a sharp knife and bake at 375F for 50 min or until loaf sounds hollow when tapped.

sour cream cinnamon loaves

2 c AP flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 c sugar
1/2 c shortening
2 eggs
1 tsp vanilla
1 c sour cream
1/4 c milk
2 tsp cinnamon
1 1/2 tsp finely grated orange rind

Stir together flour, baking powder, soda and salt; set aside. In a large bowl cream together 1 c of the sugar and the shortening until light and fluffy. Add eggs and vanilla and beat well. Spread one quarter of the batter in each of 2 greased 9x5x3" loaf pans. Combine remaining sugar, cinnamon and orange peel. Sprinkle all but 1 tbsp of the sugar-cinnamon mix over the batter in the pans. Top each with half of the remaining batter. Gently cut through batter with a spatula to make a swirling effect with the cinnamon. Sprinkle with remaining sugar-cinnamon mix. Bake at 350F for 35-40 min or until a toothpick inserted in the centre comes out clean. Cool in pans 10 min, remove and cool thoroughly on wire racks. Makes 2 loaves.

spiced sweet potato loaf

2 cups (500 mL) all-purpose flour
1 tsp (5 mL) each baking powder and baking soda
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) each ground ginger, nutmeg and salt
1/2 cup (125 mL) butter, softened
1 cup (250 mL) packed brown sugar
3 eggs
1 tsp (5 mL) vanilla
1 cup (250 mL) mashed, boiled, peeled sweet potatoes

Step 1: Preheat oven to 325F (160C). Blend flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a large bowl.

Step 2: In another bowl, cream the butter with the sugar using a wooden spoon; whisk in the eggs until smooth. Stir in the vanilla and sweet potatoes.

Step 3: Make a well in the dry ingredients and pour in the potato mixture. Stir until just combined. Transfer batter to a buttered 9 x 5-inch (2L) loaf pan.

topping

1/2 cup (125 mL) pecan halves
1/3 cup (75 mL) brown sugar
1/4 cup (50 mL) all-purpose flour
1 tsp (5 mL) cinnamon
2 tbsp (30 mL) butter, melted

Step 1: Blend sugar with nuts, flour and cinnamon. Drizzle with melted butter and toss with a fork to combine. Sprinkle evenly over batter.

Step 2: Bake loaf for 60 to 65 minutes or until a tester inserted in the centre comes out clean. Cool on a rack. Makes 1 loaf. 

This sweet tasting bread pairs nicely with Earl Grey tea or sweet sherry.

Sweet Potato Cornbread

4 slices bacon, finely chopped (optional)
1 cup milk
1/ 3 cup unsalted butter
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/3 cup grated Cheddar cheese (white or orange)
2 tbsp packed dark brown sugar
2 tsp baking powder
1 tsp dried thyme leaves (or 2 tsp fresh)
1/2 tsp baking soda
1/2 tsp salt
1 cup cooked sweet potato mash* (from two 6-inch long sweet potatoes)
2 large eggs
1 tbsp white vinegar

*To quickly cook sweet potatoes for this recipe, leave unpeeled, slice in half lengthwise. Lay cut sides down on microwave-safe dish, cook on high for about 8 minutes, or until the halves can be easily pierced with a paring knife. When they’ve cooled sufficiently to handle, scoop out flesh and fill measuring cup by pressing in sweet potato (this action also mashes).

  1. Preheat oven to 400 F. Butter 8 X 8-inch glass or ceramic baking dish.
  2. If using, cook chopped bacon in fry pan on medium heat until just beginning to brown, but not crispy. Set aside.
  3. Put milk and butter in microwavable measuring cup, microwave on medium-high heat to melt butter and heat milk.
  4. Stir cornmeal into milk mixture. Set aside to soak (this helps soften the cornmeal for baking) while you do next steps.
  5. Meanwhile, in large bowl, mix flour, cheese, brown sugar, baking powder, thyme, baking soda and salt. 
  6. In another bowl, mix mashed sweet potato with eggs. Stir in cornmeal mixture. Pour into dry ingredients. Add cooked bacon, if using, scraping pan drippings into batter, and vinegar. Mix to until just combined.
  7. Spread in buttered baking dish. Bake 25 to 28 minutes, or until centre springs back when gently pressed. Do not overbake. Let stand a few minutes before slicing.

red river pumpernickel

125 mL molasses (or malt extract)
750 mL hot water (just below boiling)
500 mL whole wheat flour
10 mL baking soda
5 mL salt

Measure molasses and pour into bowl. With same measuring cup, measure water and add to molasses. In a separate bowl mix together the flour, cereal, baking soda and salt. Add to the wet ingredients and beat vigorously for 2 min. Cover very well and let dough stand for 2 hours or overnight. No need to refrigerate. Grease, paper-line and butter 9x5x3" pan. Turn batter into pan and smooth top.  Bake at 275F for 1 hour then reduce temperature to 250F for 1 hour.