Old Fashioned Cake Donuts
Category Archives: Quick Breads
Waffles off the Iron
Nothing beats a waffle fresh off the iron! And for that matter, forget Eggo Waffles, make a double batch of these, freeze and use as needed; much better for ya!
2 Eggs
1 3/4 cup milk
1/2 cup Butter, melted
2 cups Flour
4 teaspoons Baking Powder
1 Tablespoon Sugar
1/2 teaspoon Salt
Heat Waffle Iron.
In large measuring cup, beat eggs with a fork (or small whisk) until fluffy; stir in milk, melted butter and vanilla.
In large mixing bowl combine flour, baking powder, sugar and salt.
Pour liquid ingredients into dry ingredients and whisk together until well blended, some lumps may remain.
Ladle 1/3 of the batter onto the heated Waffle Iron and bake until steaming stops, about 5 minutes. Carefully remove waffle to serving plate or to wire rack if making a double batch. Repeat the procedure two more times.
When waffles are completely cool, carefully stack in large freezer bag and place in freezer.
To reheat, pop into toaster like you would an Eggo Waffle.
Sometimes for variation I will use whole wheat flour in place of some of the white flour, along with some ground flax seed; the dry ingredients combined still amount to 2 cups.
When making a whole wheat version I will substitute Brown Sugar for the White Sugar.
A lot of the time I use soy milk instead of milk.
I always use real butter.
Hot Cross Muffins
These yummy muffins borrow their flavour from Hot Cross Buns and are infinitely easier to make!
2 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Cloves
1/4 teaspoon Ginger
1/2 cup Currants
1/2 cup Glazed Mixed Fruit
1/2 cup Butter, softened
1/2 cup Sugar
1/4 cup Brown Sugar
1 Egg
1 cup Buttermilk
1 teaspoon Vanilla
1 1/2 teaspoons Bundaberg Rum (or Captain Morgan’s Spicy Rum) (optional)
Preheat oven to 400F.
Line 12 cup Muffin tin with paper liners.
In large mixing bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make a well in the centre.
Stir in glazed mixed fruit and currants; set aside.
In small mixing bowl, beat butter until smooth; add sugar and brown sugar and stir until well blended.
Add egg, vanilla. Add rum if using.
Stir in buttermilk; pour liquid ingredients all at once into dry ingredients.
Stir just until combined, batter will be lumpy.
Use a 5 ounce Pampered Chef scoop to fill muffin cups.
Bake in preheated oven for 20 – 25 minutes.
Remove from oven and let cool in muffin tin on wire rack for 10 minutes.
Turn out muffins to cool completely on wire rack.
When cool, drizzle with Glaze.
Glaze
1 1/2 cup Powdered Sugar
1/2 teaspoon Vanilla
1/2 teaspoon Bundaberg Rum
1 + Tablespoon Milk
Combine all ingredients in a small bowl and stir until smooth adding enough milk to get consistency desired.
Cranberry Orange Coffee Cake
This recipe is adapted from an Orange Raisin muffin recipe given to me years ago by Daniella.
3 Oranges, peeled and quartered
1 cup Strong Orange Juice made from Concentrate
1 cup Butter, melted
2 Eggs
1 teaspoon Vanilla
3 cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Salt
1 cup Sugar
1/2 Brown Sugar
1 cup Dried Cranberries
Preheat oven to 350F
Lightly spray a 12 cup Bundt pan with vegetable oil spray and dust with flour.
Puree quartered oranges in blender.
Add orange juice, melted butter, vanilla and eggs, pulse a few times to combine.
In large mixing bowl sift together flour, baking powder, baking soda and salt.
Stir in sugars and cranberries.
Add liquid ingredients all at once and stir just until combined.
Spoon into prepared Bundt pan and bake in preheated oven for 50 – 60 minutes.
Remove from oven and immediately run a small metal spatula around the edges; cool in the pan for 5 – 10 minutes.
Turn out onto wire rack and cool completely.
Frost with Orange Glaze
2 Tablespoons Butter, softened
2 cups Powdered Sugar
1 – 2 Tablespoons Orange Juice
In small mixing bowl, stir butter until smooth; add 1 cup of powdered sugar and stir well.
Add a Tablespoon of orange juice, continue stirring.
Add another 3/4 cup of powdered sugar and another Tablespoon of orange juice, stir well.
Add the last bit of powdered sugar, stirring until smooth.
Spread on cooled coffee cake.
Just Like Mum’s Pancakes
