1001 Muffins, Biscuits, Donuts, Pancakes, Waffles, Popovers, Fritters, Scones, and Other Quick Breads

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Mouth-watering and delicious sweet and savory treats - the most complete book of ultimate comfort food ever compiled. These favorites will fill your kitchen with the buttery, home-made essences of just-baked muffins, biscuits, coffee, ...

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Overview

Mouth-watering and delicious sweet and savory treats - the most complete book of ultimate comfort food ever compiled. These favorites will fill your kitchen with the buttery, home-made essences of just-baked muffins, biscuits, coffee, cakes, cobblers, doughnuts, pancakes, waffles, popovers, fritters, scones, and quick breads accompanied by sauces, syrups, and toppings.

Recipes include:

Apple-and-Date Muffins

Banana-Chocolate Chip Muffins

Blueberry Muffins

Cranberry-Upside-Down Muffins

Cherry Nut Bread

Rich Banana Tea Bread

Sweet Potato Bread

Buttermilk Biscuits

Onion Biscuits

Blackberry Lemon Coffee Cake

Cream Cheese Coffee Cake

Chocolate Doughnuts

Spicy Molasses Doughnuts

Rhubarb-Strawberry Cobbler

Apple Pecan Scones

English Cream Scones

Apple Flapjacks

Chocolate Nut Pancakes

Banana Waffles

Dutch Cocoa Waffles

Whipped Cream Topping

Honey Glaze

Creamy Raspberry Sauce

Maple Butter

Vanilla Cream Sauce

Sesame Crunch Topping

And 973 More...

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Product Details

  • ISBN-13: 9781579120429
  • Publisher: Black Dog & Leventhal Publishers, Inc.
  • Publication date: 10/1/1998
  • Pages: 494
  • Product dimensions: 7.72 (w) x 10.50 (h) x 1.13 (d)

Meet the Author

Gregg R. Gillespie, the mastermind behind the successful 1001 series of cookbooks, has owned, operated and managed retail and commercial baking establishments in New England and California. He lives, cooks, and collects recipes in Niagara Falls, New York.

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Read an Excerpt

Apple-Yogurt Muffins

Makes: 11 to 12 muffins

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 medium apple, peeled and grated

1/2 teaspoon salt

2/3 cup sour milk or buttermilk

2/3 cup plain yogurt or sour cream

Caramel Sauce (see recipe below)

1. Position the rack in the center of the oven and preheat to 400 degrees F. Lightly grease or line with paper baking cups twelve 2 3/4-inch muffin cups.

2. In a large bowl, blend together the flour, sugar, baking powder, baking soda, apple, and salt. In a medium bow, blend the milk and yogurt until smooth. Combine the two mixtures, blending until the dry ingredients are just moistened.

3. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 15 to 20 minutes, or until the tops are golden and a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert onto the rack to cool completely. Top with Caramel Sauce.

Caramel Sauce

Makes 1 to 1 1/4 cups

1/2 cup light or dark corn syrup

6 ounces caramel candies

1/4 cup unsweetened evaporated milk

1/2 cup toasted nuts or semisweet chocolate chips

In a small saucepan, combine the corn syrup, caramel candy, and milk. Set the pan over medium heat and stir constantly until the candy has melted and the sauce is very smooth. Stir in the nuts and serve warm or at room temperature (do not chill before serving).

Alaskan Blueberry Coffee Cake

Makes 6 to 8 servings

Topping

1/3 cup all-purpose flour

1/2 cup firmly packed brown sugar

1/2 teaspoon round cinnamon

1/4 cup chilled butter or margarine

Batter

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1 large egg

1/4 cup canola oil

3/4 cup milk

1 1/2 cups fresh blueberries

Blueberry Spread (see recipe below)

1. Position the rack in the center of the oven and preheat to 375 degrees F. Grease and flour the bottom of a 9-inch square or round baking pan.

2. To make the topping, in a small bowl, combine the flour, brown sugar, and cinnamon. Using a pastry blender or two knives scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. Set aside.

3. To make the batter, in a large bowl, blend together the flour, sugar, baking powder, and salt. In a medium bowl, beat the egg until foamy before beating into the oil and milk. Fold in 1 cup of the blueberries. Combine the two mixtures, blending until the dry ingredients are just moistened.

4. Spread the batter into the prepared baking pan. Sprinkle on the topping mixture and top with the remaining 1/2 cup blueberries. Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick inserted into the cake comes out clean and the berries on top appear dried out. Remove the pan from the oven and cool on a wire rack for 5 to 8 minutes. Serve warm or cooled, and with Blueberry Spread.

Blueberry Spread

Makes 2 cups

1/3 cup cold water

1 package unflavored gelatin (1/4 ounce)

3 cups blueberries

1/2 teaspoon ground ginger

2 tablespoons granulated sugar

4 teaspoons lemon juice

1 teaspoon grated lemon zest

Place the water in a medium saucepan and sprinkle in the gelatin. Set the pan over medium-low heat and stir gently until the gelatin has dissolved. Using a large spoon, stir in the blueberries, ginger, sugar, lemon juice, and zest. Raise the heat and bring the mixture to a boil. Reduce to a simmer, cover the pan, and cook for 3 to 5 minutes, or until the fruit is tender. Remove from the heat and cool for 5 minutes before transferring to a serving bowl. Serve warm or cold.

Potato-And Bacon Scones

1 cup cooked mashed potatoes (mashed without butter or milk)

1 large egg, beaten

1/4 teaspoon salt

1 1/8 teaspoon ground black pepper

1/4 cup all-purpose flour

5 strips crisply cooked bacon, crumbled

2 tablespoons bacon drippings, for coating the skillet

1. In a large bowl, combine the potatoes, egg, salt, pepper, flour, and bacon and stir gently until the dough holds together.

2. Coat the bottom of the skillet with bacon dripping and preheat over a medium heat. Using a 1 1/4 cup measure, drop the dough into the hot skillet and fry the scones for 3 to 4 minutes on each side, or until golden brown. (You may have to work in batches.) Remove from the pan and drain on paper towels. Serve warm.

Exerpted from 1001 Muffins. Copyright (c) 1998 by Gregg R. Gillespie. Reprinted with permission by BD&L.

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Table of Contents

The Baker's Kitchen

Muffins

Biscuits

Cobblers

Coffee Cake

Doughnuts And Fritters

Quick Breads

Pancakes

Popovers

Scones

Waffles

Ingredients Equivalent Charts

IndeX

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Recipe

Apple-Yogurt Muffins

Makes: 11 to 12 muffins

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 medium apple, peeled and grated
  • 1/2 teaspoon salt
  • 2/3 cup sour milk or buttermilk
  • 2/3 cup plain yogurt or sour cream
  • Caramel Sauce (see recipe below)
1. Position the rack in the center of the oven and preheat to 400 degrees F. Lightly grease or line with paper baking cups twelve 2 3/4-inch muffin cups.
2. In a large bowl, blend together the flour, sugar, baking powder, baking soda, apple, and salt. In a medium bow, blend the milk and yogurt until smooth. Combine the two mixtures, blending until the dry ingredients are just moistened.
3. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 15 to 20 minutes, or until the tops are golden and a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert onto the rack to cool completely. Top with Caramel Sauce.

Caramel Sauce

Makes 1 to 1 1/4 cups

  • 1/2 cup light or dark corn syrup
  • 6 ounces caramel candies
  • 1/4 cup unsweetened evaporated milk
  • 1/2 cup toasted nuts or semisweet chocolate chips
In a small saucepan, combine the corn syrup, caramel candy, and milk. Set the pan over medium heat and stir constantly until the candy has melted and the sauce is very smooth. Stir in the nuts and serve warm or at room temperature (do not chill before serving).

Alaskan Blueberry Coffee Cake

Makes 6 to 8 servings

Topping

  • 1/3 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon round cinnamon
  • 1/4 cup chilled butter or margarine

Batter

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 large egg
  • 1/4 cup canola oil
  • 3/4 cup milk
  • 1 1/2 cups fresh blueberries
  • Blueberry Spread (see recipe below)
1. Position the rack in the center of the oven and preheat to 375 degrees F. Grease and flour the bottom of a 9-inch square or round baking pan.
2. To make the topping, in a small bowl, combine the flour, brown sugar, and cinnamon. Using a pastry blender or two knives scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. Set aside.
3. To make the batter, in a large bowl, blend together the flour, sugar, baking powder, and salt. In a medium bowl, beat the egg until foamy before beating into the oil and milk. Fold in 1 cup of the blueberries. Combine the two mixtures, blending until the dry ingredients are just moistened.
4. Spread the batter into the prepared baking pan. Sprinkle on the topping mixture and top with the remaining 1/2 cup blueberries. Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick inserted into the cake comes out clean and the berries on top appear dried out. Remove the pan from the oven and cool on a wire rack for 5 to 8 minutes. Serve warm or cooled, and with Blueberry Spread.

Blueberry Spread

Makes 2 cups

  • 1/3 cup cold water
  • 1 package unflavored gelatin (1/4 ounce)
  • 3 cups blueberries
  • 1/2 teaspoon ground ginger
  • 2 tablespoons granulated sugar
  • 4 teaspoons lemon juice
  • 1 teaspoon grated lemon zest

Place the water in a medium saucepan and sprinkle in the gelatin. Set the pan over medium-low heat and stir gently until the gelatin has dissolved. Using a large spoon, stir in the blueberries, ginger, sugar, lemon juice, and zest. Raise the heat and bring the mixture to a boil. Reduce to a simmer, cover the pan, and cook for 3 to 5 minutes, or until the fruit is tender. Remove from the heat and cool for 5 minutes before transferring to a serving bowl.

Serve warm or cold.

Potato-And Bacon Scones

  • 1 cup cooked mashed potatoes (mashed without butter or milk)
  • 1 large egg, beaten
  • 1/4 teaspoon salt
  • 1 1/8 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 5 strips crisply cooked bacon, crumbled
  • 2 tablespoons bacon drippings, for coating the skillet

1. In a large bowl, combine the potatoes, egg, salt, pepper, flour, and bacon and stir gently until the dough holds together.
2. Coat the bottom of the skillet with bacon dripping and preheat over a medium heat. Using a 1 1/4 cup measure, drop the dough into the hot skillet and fry the scones for 3 to 4 minutes on each side, or until golden brown. (You may have to work in batches.) Remove from the pan and drain on paper towels.

Serve warm.

Exerpted from 1001 Muffins. Copyright (c) 1998 by Gregg R. Gillespie. Reprinted with permission by Black Dog & Leventhal.

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  • Anonymous

    Posted September 26, 2004

    Amazing!

    This book is amazing, it contains some of the simplest recipes (a first time baker like me had no trouble getting near perfect results), and some more complicated recipes for more experienced bakers. There is something for everyone in this book, from apples to zucchini. If you are interested to start baking, or if you just want to expand your cookbook collection, buy this. You won't be disappointed!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 23, 2000

    Excellent all in one book!!!

    You definitely do not need to buy another book about muffins, biscuits, etc. It is a good companion to go with 1001 Cookies.

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