Blueberry Lemon Scones

 2 C. spooned and leveled flour
1 Tbls. baking powder
3 Tbls Sugar
1/2 tsp. coarse salt
1 Tbls lemon zest
6 Tbls chilled butter, cubed
1 C blueberries
3/4 C half & half

ICING
1 C. powdered sugar
1 tsp. lemon zest
1 tsp. lemon juice
2 Tbls half and half, combine til completely smooth, should be thick but pourable.

Preheat oven to 400*.  Whisk dry ingredients then add butter. Work butter into flour with hands.  Add in blueberries and toss. Add half & half and gently combine til it comes together and forms a soft dough, don't overmix or scones will be tough.  Turn onto a floured surface, gently pat into 1 inch circle, cut into 6 equal wedges, transfer to a parchment lined pan and bake at 400* for 16 minutes.  Let cool for about 10 minutes.  Mix glaze mixture and then dunk the scone tops into glaze. Let glaze set completely before eating.

Cran-Orange Muffins

• 2 cups dried cranberries rehydrated (reserve liquid)

• 2/3 cup vegetable oil

• 2 1/4 cups sugar

• Zest of one orange

• 2 eggs

• 1 cups orange juice fresh

• 1 cup cranberry liquid (what you used to rehydrate)

• 1 tsp. Orange extract  

• 4 cups flour

• 2 tsp baking soda

• 1 tsp, salt

Glaze

• 1/4 cup water or orange juice

• 1/2 tsp. orange extract 

• 1 1/2 cup powdered sugar

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Preheat oven to 350 degrees F
In microwave safe bowl add cranberries to 1 1/2 cup water, cook 2 minutes. Let sit while you prepare zest. Add sugar to a bowl and zest one orange into it. When ready take cranberries out of liquid reserving juice, pat them dry on towel. put them in the the sugar, coat them and place into ninja to pulverize, set aside. 
In a separate bowl, mix together flour, baking soda, and salt.
In Kitchen-aid,  mix together together oil, prepared  sugar, egg and orange extract.
Combine your flour mixture with your sugar mixture, then slowly add orange juice and one cup reserved cranberry-liquid 
Pour into 24 greased cupcake pans, and bake 21-24 minutes, or until a toothpick inserted in the center comes out clean
Let cool 3 minutes in the pan, remove and let finish cooling. 
Make glaze and dip the tops into it

Zuccini Bread

3 cups flour 
2 tsp.  cinnamon 
1 tsp. baking soda 
1 tsp. salt 
1/2 tsp.  baking powder 
1/2 tsp.  nutmeg (optional)
2 eggs 
2 cups sugar 
2 cups shredded unpeeled zucchini 

1/4 cup cooking oil 

*Grease the bottom and sides of two loaf pans. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder,  and nutmeg.  * In another bowl combine eggs, sugar, zucchini and oil - add this mixture to the flour mixture stir until moistened (batter may be lumpy).* Divide the batter between the prepared pans and bake at 350° for 50 minutes or until knife inserted comes out clean.

Coconut Raspberry Bread

Recipe comes from www.twopeasandtheirpod.com.  My Sister in Law made this and her husband said it was so addictive he was calling it crack bread.  

For the Bread:

3 Cups flour

1 tsp. salt

2 tsp. baking powder

2 C. sugar

1 1/2 C. coconut milk

1 C. melted coconut oil

4 eggs

2 tsp. vanilla

2 tsp. coconut extract

1 C. sweetened flake coconut

2 C. fresh raspberries

For the Glaze:

2 C. powdered Sugar

3 Tbls. coconut milk (more or less for desired consistency)

1 tsp. coconut extract

Preheat oven to 350*.  Spray 14 mega mini (7_8) mini) loaf pans with cooking spray.  In Kitchen Aid combine milk, coconut oil, eggs, vanilla and coconut extract.  Add flour, salt, baking powder, and sugar.  On low add coconut and raspberries.  pour into prepared pans and cook for 27 (34 for mini) minutes.  Place on cooling rack and cool, remove from pans.  While cooling make glaze.  Combine all ingredients with whisk, and drizzle over the  bread.  

Banana Bread

This is one of my kids favorite after school snacks,  This recipe comes out of The Better Homes and Gardens cookbook.

5 Ripe bananas

1 C. sugar

2 eggs

1/2 C. oil

2 C. Flour

1 1/2 tsp. baking powder

1/2atsp. baking soda

1 tsp. cinnamon, heaping

1/4 tsp. nutmeg

2 handfuls chocolate chips

Spray with cooking spay the insides of 4 mini loaf pans.  Prehead oven to 350*.  In Kitchen Aid place peeled bananas and mash, add sugar, eggs and oil til combined.  Add remaining ingredients and blend til mixed.  Separate batter into pans and bake for 35 minutes.  If using extra small mini loaf pans (this recipe makes 9) bake for only 27 minutes.  Cool on wire rack.

Sweet Moist Cornbread

So I have been kind of on a cornbread kick lately, I loved the Marie Calendar mix from costco, it's so moist and sweet, just the way I like it.  I ran out and wanted more cornbread so I searched for the perfect homemade replacement.  This recipe is just as good, it comes out delicious and meets all my perfect cornbread criteria!

1 Cup White Cornmeal (next time I will try 2 cups cornmeal to 2 cups flour)
3 Cups flour
1 1/4 Cup Sugar
2 Tbls. Baking Powder
1 tsp. salt
2/3 Cup Vegetable oil
1/3 Cup Butter, melted
2 Tbls. Honey
4 eggs
2 1/2 Cups Buttermilk (milk with 2 tsp. lemonjuice added)

Preheat oven to 350*.  Butter a 9 * 13 pan well.  Mix milk, eggs, honey, butter, and vegetabl oil in medium bowl.  In large bowl sift together cornmeal, flour, sugar, powder and salt.  Wisk together the moist and dry ingredients and pour into pan.  Bake for 45 minutes.  Serve warm with butter and honey, um um good!

Cinnamon Sugar and Spice Muffins

4 cups flour
2 Tbls baking powder
1 tsp. baking soda
1 tsp.salt
3 tsp. cinnamon
4 large eggs
2 cups sour cream (or vanilla yogurt)
1 3/4 cup brown sugar
8 Tbls. oil
2 tsp. vanilla

Topping
1 stick of margarine or butter
1/2 C. sugar
2-3 tsp. cinnamon

Preheat oven to 400*.  spray 24 muffin cups.
In large bowl Mix flour, baking powder, soda, salt and cinnamon.
In medium bowl mix eggs, sour cream, sugar, oil and vanilla.  Add to flour mixture and mix until moistened, avoid over mixing.  Pour into muffin cups and bake for 12-15 minutes.  For topping melt butter in a small bowl (just big enough for the muffin top), and mix cinnamon and sugar in a separate small bowl.  Remove muffins from oven, dip tops into the butter and than roll in the cinnamon sugar mix. Enjoy.
This is a wonderful recipe for breakfast or anytime.  This Recipe can be easily halved.
A similar recipe can be found on www.bakedperfection.com 

Banana chocolate chip Bread

5-6 mashed ripe bananas
1 Cup Sugar
1/2 C. cooking oil
2 eggs

2 Cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg

1 cup chocolate chips

Grease the bottom of either 4 small loaf pans or two larger loaf pans.  Set aside. In a large bowl mash bananas, add sugar, oil and eggs, combine.  Gently add flour, powder, soda, cinnamon and nutmeg.  mix vigorously incorporating the flour mixture into wet ingredients.  Fold in Chocolate chips, divide dough evenly into pans.   Bake in a 350 degree.  4 loafs for 35 minutes or 2 loaves for 45 minutes. Cool in pan for 5 minutes than flip out onto wire racks.

Date Nut Loaf

1 cup dates, pitted and chopped

1 cup water 

1/2 cup butter

1 cup white sugar 

1 teaspoon baking soda

1 1/2 cups all-purpose flour

1 egg, beaten

1 teaspoon vanilla extract

1 cup chopped walnuts

Glaze

1/4 cup butter 

1/3 cup heavy cream

1/2 cup brown sugar

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.

2.Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.

3.Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.

4.To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.
recipe off allrecipes.com