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Teens: A League of Their Own

A Perfect Culinary Blen: Cooking and Baking Recipes

Trafford Publishing

Baking Section:

Quick and Yeast Breads

Amaretto Bran Muffin

My family doesn't think of these muffins as a "healthy" must-eat food. It is more like a dessert and a treat sensation.

Oven Temperature: 350°F

Yield: 60 (2") muffins

1 cup cherries, pitted, coarsely chopped,
and drained (may use dried cherries)
¼ cup amaretto liqueur or amaretto-flavored syrup
½ teaspoon cardamom seeds
½ cup water
¼ cup bran cereal
1 cup grape-nut cereal (ground fine in a
food processor)
¾ cup oatmeal
1 cup sugar
1/3 cup oil (canola, vegetable, or other)
2 large eggs, slightly beaten
1½ cup buttermilk
1½ cup flour, all-purpose
1 teaspoon salt
1½ teaspoon baking soda
¼ cup almonds, coarsely chopped, toasted

GLAZE

1 cup powdered sugar
½ teaspoon almond extract
1 teaspoon clear vanilla extract
2 tablespoons maraschino cherry juice

1. Preheat oven to 350°. In a small bowl, mix together the cherries and the amaretto flavoring. Set aside so the ingredients can meld flavors.

2. In a kettle, boil water, add the cardamom seeds, and simmer for 3–4 minutes. Remove from heat and remove cardamom seeds and toss them out. To the hot water, add the ¼ cup of bran cereal to the hot water, stir, and let stand. Cereal will start to dissolve-; that is expected. Set aside to cool.

3. In a separate bowl, mix ground bran cereal, oatmeal, and sugar together until combined. Add in oil, eggs, and buttermilk, stirring until combined.

4. Combine the warm bran mixture into the other ingredients. Stir until combined. Set aside.

5. In another mixing bowl, combine flour, salt, and baking soda. Add the toasted almonds.

6. Combine the dry ingredients and the warm bran mixture together. Stir until blended. Set aside.

7. Mix the amaretto-flavored cherries into the muffin mixture. Gently toss to combine them into the batter.

8. Pour batter evenly into greased mini muffin pans, filling each cup about 2/3 full.

9. Bake in a preheated 350° oven for about 10 minutes or until done. When a toothpick is inserted, it should come out clean.

10. Serve these warm or cold. These may be eaten as is or with a glaze on top.

GLAZE

1. Put all ingredients in a bowl and stir until blended. Drizzle over muffins.

2. Serve with fresh butter, jams or jellies, or with cream cheese, fruits, and whipping cream.

* * *

Banana Nut Bread

When growing up, I had a yard full of hickory nut trees. Hickory nuts were plentiful. They are eaten fresh picked and shelled, or shelled and then toasted.

Oven Temperature: 350°F

Yield: 1 loaf

½ cup butter, softened
1 cup white sugar
2 eggs, set at room temperature
3 ripened bananas
1 teaspoon baking soda
¼cup hickory nuts, toasted, chopped
coarse (your choice of nuts)
¼cup white butterscotch or chocolate chips
¼ cup maraschino cherries, drained,
rinsed, and chopped small
2 cups flour, all-purpose
butter and flour to coat pan or
cooking spray

1. Preheat oven to 350°. Prepare one loaf pan by coating all sides and bottom with butter and flour or by using a cooking spray with flour. Set loaf pan aside.

2. Cream together the butter and sugar until smooth.

3. Add eggs and mix them in until completely blended together.

4. Smash bananas in a separate bowl and then add to egg and sugar mixture; combine all until smooth.

5. Sift the baking soda across the top of the banana mixture so it is distributed evenly and mix in. This allows the baking soda to bake evenly.

6. Gently stir in the nuts, butterscotch chips, and cherries, making sure they are distributed evenly.

7. Gently, mix in the flour. (By stirring in the flour last, I make sure my nuts, chips, and cherries are evenly distributed and not smashed. The flour then coats them more individually and helps them from not dropping to the bottom in a clump when baking.)

8. Pour batter into prepared pan. Bake 350° for about 45 to 50 minutes. Watch carefully—if top of bread seems to be getting too dark while baking, form a foil tent over it.

9. If you are using overripe bananas, these may take more time to bake.

10. When done, the bread will pull away from the side of the pan, and when touched, the top of the loaf will feel hard and firm. Remove bread from the oven and cool on a rack in pan for 15 minutes, then remove bread from pan.

* * 8

Butter Horn Rolls

This recipe brings me back to my childhood when I would ride my bike across the highway into another subdivision (this was a privilege I earned). My aunt Sophie lived there, and I could always stop over to play with her kids. She was always baking, and her home smelled wonderful. I remember her sprinkling the poppy seeds and sesame seeds over these and waiting for them to come out of the oven. She always had plenty to share. Feel free to roll up hotdogs, ham and cheese, fruit, etc.

Oven Temperature: 425°F

Yield: 3-4 dozen (depending on size)

1 cup milk
3 tablespoons sugar
½ cup shortening, melted
1½ teaspoon salt
2 tablespoons warm water (105–115°)
1 package dry yeast
3 large eggs, well beaten
1 large egg yolk, lightly beaten (save egg
white)
4½ cups flour, all-purpose
¼ cup poppy seeds, coarse sea salt, or
sesame seeds

1. Preheat oven to 425°.

2. Scald milk and remove from heat. Stir in the sugar, melted shortening, and salt. Stir until dissolved and set aside.

3. In a separate bowl, combine warm water and yeast. Stir gently until yeast dissolves.

4. When the milk mixture has cooled down to lukewarm, pour into a large mixing bowl.

5. Add yeast mixture into the milk mixture and stir gently to blend.

6. Gently add the beaten eggs and yolk; stir until mixed together.

7. If you do not use a "presifted" flour, then sift flour and add flour a little at a time, making sure after each addition it is entirely blended. When it gets difficult to stir in flour by spoon, change to kneading it in by hand, working the dough so all flour is mixed in thoroughly. Continue kneading the dough until it is easily handled. If it is still too sticky, add additional flour a little at a time until it is easily handled and not sticking to your hands. Dough should be kneaded until it is smooth and elastic.

8. Cover dough with a clean, damp cloth and allow to rise in a warm place until it doubles in size.

9. Punch dough down with your fists, cover, and let rise until double in size again.

10. Once the dough has risen for a second time, cut the dough into about 4 pieces; work with one piece at a time. Flour a pastry board or cutting board. Place 1 piece of the dough on board set other aside.

11. Lightly sprinkle a rolling pin with flour and roll dough into a large circle. Cut the circle into sections as if you were cutting a pie, making the sections as small or large as you like. Take 1 slice at a time, starting at the wide edge (outer edge), and roll the dough to the (inside) or to the narrow tip of the piece, forming horn-shaped rolls.

12. Place rolls about 2 inches apart on a greased baking sheet. Continue with this process until all dough is used. Cover the baking sheets with clean towels or plastic wrap lightly sprayed with cooking oil. Place in a warm spot and let rise until triple in size or to the size desired.

13. Using the extra egg white, beat egg white in a bowl with about 2 tablespoons of water. Use this as an egg wash and brush egg white on top of each roll prior to baking. Sprinkle with your favorite amount of poppy seeds, sea salt, or sesame seeds.

14. Bake in a preheated 425° oven for about 10 to 12 minutes or until golden brown and firm. Watch carefully and adjust your oven for baking time and decrease temperature if burning begins at an early time. (I use an electric oven and find that a gas oven may heat faster.)

Cayenne and Smoked Paprika Popovers

For this recipe, you can add your favorite shredded cheese to the batter, change spices, or add herbs. The batter for these can be made up to one day ahead as long as it is covered and kept chilled.

Oven Temperature: 350°F

Yield: 12

2 cups flour, all-purpose
½ teaspoon cayenne pepper, or to taste
½ teaspoon smoked paprika
½ teaspoon coarse black pepper, to taste
3 large eggs, lightly beaten
2½ cups milk, low-fat, skim (may use whole milk)
3 tablespoons melted duck fat or melted butter
1 tablespoon butter, softened to grease pans

1. Whisk flour and seasonings together.

2. In another bowl, whisk together the egg and milk. Then gently whisk the wet mixture into the flour mixture.

3. Gently mix in the duck fat or melted butter.

4. Do not overmix. Cover and keep chilled until ready to bake.

5. Grease 12 muffin or popover tins with softened butter. Fill each ¾full of batter.

6. Bake popovers until puffed, golden brown, and crispy around the edges—about 30–35 minutes. Watch them carefully.

7. Remove from oven. Using a knife, gently remove popovers from the pan and serve hot.

Cherry Rhubarb Mini Loaves

These muffins are soft and moist inside, crunchy good outside. Enjoy!

Oven Temperature: 375°F

Yield: 12 mini loaves

2½ cups flour
1½ cups brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cardamom
1 teaspoon cinnamon
1 egg, beaten
1 cup buttermilk
2/3 cup oil, vegetable or canola
1 teaspoon vanilla extract
2 cups rhubarb, cut into small pieces
5 ounces dried cherries

TOPPING

½ cup sugar
2 tablespoons butter, melted
2 teaspoons cinnamon
½ teaspoon cardamom

1. Preheat oven to 375°.

2. Combine the flour, brown sugar, salt, baking soda, cardamom, and cinnamon in a large mixing bowl. Set aside.

3. In another mixing bowl, combine the egg, buttermilk, oil, and vanilla.

4. Pour the liquids into the dry-ingredient bowl and mix the ingredients together until everything is combined.

5. Fold in the cherries and the rhubarb.

6. Grease and flour 12 mini loaf pans. Fill the pans 2/3 way full. Set pan aside.

7. Mix together the sugar, melted butter, cinnamon, and cardamom. Sprinkle this topping over the batter in mini loaves pan.

8. Bake 375° for 20–25 minutes or until cake is firm and golden. After 10 minutes of baking, you may cover the loaves with foil to prevent overbrowning.

9. Remove from oven. Allow loaves to rest for 10 minutes before removing them from the pan. Put them on a baking rack to finish cooling off.

* * *

Eggplant Fritters

I got the idea for these fritters from my travel to the Barbados Island. Feel free to change up the recipe by adding your own spices and herbs. Feel free to change up the cooking oil and use peanut, canola, or any other type, and it will change the taste of the fritters. These are served warm with your favorite jam. Try orange marmalade as the citrus seems to bring out the eggplant flavor more. Peter, a friend of mine, enjoys his when he stuffs mushrooms with the fritter batter, tops them off with cheese, and bakes them instead of frying them.

Yield: 18-20

2 large potato, Yukon Gold or other,
peeled and cut into small cubes
1 large eggplant, peeled and cut in½ cubes
1 teaspoon apple cider vinegar
1 clove garlic, minced
salt and pepper to taste
2 eggs, beaten
½teaspoon curry powder of choice
1 cup four-cheese panko crumbs, plain
bread crumbs, or white flour
2/3 cups flour
peanut oil for frying, or any
vegetable oil

1. Prepare the potato and eggplant then steam them in a small amount of water. Add vinegar to this water, and cook until fork tender. Drain the water off and either hand mash them together, or use a food processor and puree until smooth.

2. Slowly mix in the garlic and salt and pepper to taste.

3. Mix in the egg, curry powder, and bread crumbs and flour. Add enough bread crumbs or flour to bind the ingredients together.

4. Heat oil in a deep-fry pan or use a deep-fat fryer unit to 375°. Drop dough into hot oil and cook 3–4 minutes per side depending on the size made.

5. Take out of the hot oil and cool on a rack covered in brown bag paper or paper towel. Sprinkle with salt while hot (optional).

6. Serve warm.

Free-Form Multigrain Bread

A firm hearty bread that is a complement to any stew or soup. Try it with my Pumpkin Apple Butter for a breakfast treat.

Oven Temperature: 375°F

Yield: 1 large loaf

3 cups flour, white, all-purpose
1 cup corn flour (or substitute white flour)
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
¼cup lard, chilled (may use shortening)
¼cup oil (canola, vegetable, or other)
2 tablespoons bacon grease, melted (or olive oil)
¾cups oats, old-fashioned (not instant)
¼cup warm water, room temperature
¾cup currants or raisins
2 teaspoons caraway seeds
1/8 cup milk
1 whole egg
2 egg yolks
2 cups buttermilk
parchment paper

1. Preheat oven to 375°.

2. In a large mixing bowl, place white flour, corn flour, and whole wheat flour. Scatter the baking soda, salt, and baking powder over the flour. Mix all to blend evenly.

3. Take chilled lard or shortening, and using a fork or a hand pastry blender, cut into the flour, breaking up the lard into very small pieces. Flour mixture will be crumbly looking. Once that is done, do the same for the oil and bacon grease, cutting it into the flour mixture. When done, the flour mixture will be in small lightly softened crumbles. Scatter the oats over the mixture and blend these in with a fork.

4. In a small mixing bowl, combine the currants or raisins with warm water and soak until they look plump and soft for about 5 minutes. Set aside. Do not drain off water.

5. In a small custard cup or dish, place caraway seeds and milk. Set aside to soak.

6. In a small bowl, lightly beat together the egg and yolks. (The leftover egg whites can be tossed or saved for another time.)

7. At the bottom of the flour mixture, make a well with your hands, pushing the flour to the side of the bowl. Place the egg mixture in the well and cover and mix the eggs with the flour. You may use your hands or large spoon to blend and mix all together evenly.

8. Then pour in the buttermilk and mix until the dough is evenly blended and all flour mixture is combined. (I like using my hands to make this bread to make sure everything is evenly blended but not overworked.)

9. Then take the undrained currants and pour this into the bread mixture. Take the caraway seeds and milk and pour that into the bread mixture. Mix all together until evenly mixed.

10. Bread dough should be soft and pliable. Form dough into a large oval shape and set aside.

11. Cover a baking sheet with parchment paper. Place bread loaf on top of the parchment paper.

12. Optional: Lightly brush outside of loaf with milk before baking. Helps give crust a softer texture.

13. Bake in a 375° oven for approximately 35 to 40 minutes. If crust seems to be browning too fast, cover with foil and finish baking until done.

Herb and Cottage Cheese Bread

This recipe can be doubled or adjusted to make more loaves; however, I suggest mixing them in small batches. This bread is a perfect sandwich bread when topped off with fresh dark-green-leaf lettuce or fresh spinach. Feel free to add your choice of herbs to change the recipe to your taste.

Oven Temperature: 350°F

Yield: 1 loaf

1 package active dry yeast, for whole wheat
¼ cup warm water (105–115°F)
1 pinch sugar, optional
1 cup cottage cheese, small curd, at
room temperature
1/3 cup onion, freshly grated
2 eggs
1 tablespoon oil (canola, vegetable, or other)
1 tablespoon honey
1½ cups whole wheat flour
1 tablespoon basil leaves, dried
1 tablespoon dill seeds, optional
½ teaspoon dill weed
½ teaspoon rosemary, dried, crushed (optional)
1 teaspoon salt (optional)
½teaspoon baking soda
1-1½ cups white flour

1. Preheat oven to 350°.

2. In a large glass mixing bowl, dissolve yeast in warm water, add pinch of sugar. Stir to dissolve.

3. Add the cottage cheese, onion, eggs, oil, and honey. Mix until blended.

4. Add the whole wheat flour and mix until blended in.

5. Add basil, dill, rosemary, salt, and baking soda. Beat with an electric mixer or processor at low speed until well blended.

6. Beat 4 more minutes at medium speed.

7. Then hand mix in enough of the white flour to form a stiff dough, about 1 to 1½ cups.

8. Cover and place in a warm area to let rise until doubled in size for about 1 hour.

9. Stir dough down. Form into a loaf and place in a greased loaf pan. Cover and let rise until doubled in size, about 45 minutes.

10. Bake in a heated 350° oven 35 to 40 minutes until brown and loaf sounds hollow when tapped.

11. Cover loaf halfway through baking with foil to prevent overbrowning.

12. Cool in pan on a cooling rack for about 15 minutes before removing bread from pan.

13. Serve bread at room temperature.

* * *

Maple Corn Bread

Add your favorite seeds or nuts for a crunchy twist. Serve this warm or cold, alone, or as a side dish to complement your favorite soups or entrees.

Oven Temperature: 375°F

Yield: 9x9 square pan

1 1/3 cups flour, all-purpose
2/3 cup cornmeal/corn flour
1 cup corn kernels, fresh off cob or
canned and drained
3 teaspoons baking powder
1 teaspoon salt
1/3 cup sunflower seeds, hulled, or
pistachio nuts, minced
½ cup maple syrup or honey
½cup oil (canola, vegetable, walnut, or
other)
2 eggs, lightly beaten
½ cup milk or light cream
2 tablespoons maple extract

1. Preheat oven to 375°.

2. Grease a 9" × 9" baking dish or pan.

3. Mix together all the dry ingredients, including the corn and nuts or seeds.

4. In a separate bowl, combine the remaining ingredients.

5. Slowly, pour the wet ingredients into the dry ingredients and mix only until all ingredients are blended.

6. Pour batter into prepared pan.

7. Bake 375° about 20 minutes. Watch it carefully, as it will brown fast because of the maple syrup or honey in the batter.

8. Remove from oven and cool pan on a cooling rack. Wait 15 minutes, then serve. Try serving my Pumpkin Apple Butter alongside the bread.

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Excerpted from Teens: A League of Their Own by Christine Burton, Raquel Rodriguez. Copyright © 2015 Christine Burton. Excerpted by permission of Trafford Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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