Fruit Muffins

1 stick unsalted butter

¾ c sugar

2 eggs
1 tsp vanilla
½ c buttermilk
2 tsp baking powder
¼ tsp salt
2 c sifted all-purpose flour
2 c fresh berries (2 c = 1 pint = 12 oz)

1. Heat oven to 375
2. Cream butter and sugar
3. Add eggs and beat
4. Add vanilla
5. Mix dry ingredients in a separate bowl
6. Fold dry ingredients into butter mixture ½ c at a time, alternating with buttermilk. Do not overbeat. Make sure you end with the buttermilk.
7. Add berries to batter, and fold in by hand
8. Spoon gently into lined muffin pans
9. Sprinkle with cinnamon sugar
10. Bake for 25-30 minutes

Makes 12 muffins

from Martha Stewart

Sour Cream Coffee Cake

Cake
1 c granulated sugar
1/2 c butter, softened
2 eggs
8 oz sour cream
1 tsp vanilla
2 c flour
1 tsp baking powder
1 tsp baking soda

Topping
1 c flour
1/2 c brown sugar
1/2 c butter, softened
1 tsp cinnamon
3/4 c chopped walnuts

Icing
1/2 c powdered sugar
2 TB milk or maple syrup

1. Preheat oven to 350.
2. Grease and flour large (9x13) cake pan. Set aside.
3. Cream 1 c sugar with 1/2 c butter. Add 2 eggs, 8 oz sour cream and 1 tsp vanilla.
4. In a seperate bowl, sift 2 c flour, 1 tsp baking powder, 1 tsp baking soda.
5. Blend contents of two bowls together. Spread in pan.
6. For topping, mix together 1 c flour, 1/2 c brown sugar, 1/2 c butter, 1 tsp cinnamon, and 3/4 c walnuts. Crumble on top.
7. Bake at 350 for 20-30 minutes
8. Drizzle frosting over the top while still warm

from Jill Passow

White Bread

2-1/2 c warm water
4-1/2 tsp (or 2 pkg) active dry yeast
4 TB butter flavored Crisco
2 tsp salt
4 TB sugar
2 c organic wheat flour
4 c organic white flour

1. Dissolve yeast in water
2. Add crisco, salt, sugar, and 1/2 of the flour to yeast
3. Beat 2 minutes on medium speed in mixer
4. Add remaining flour, blend until incorporated.
5. Cover with cloth, let rise in warm place until double, about 30 minutes
6. Stir down batter. Spread in a greased loaf pan.
7. Let rise again in warm place, about 30 minutes
8. Heat oven to 375F. Bake 45-50 minutes
9. Place on cooling rack

Makes 2 loaves

Banana Nut Bread

1c all-purpose flour
1c whole wheat flour
1 tsp cinnamon
1-1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
2 eggs
5 TB butter, softened
1/4 c buttermilk
1 tsp lemon juice
3 ripe bananas
1/2 c sugar
1/4 tsp salt
3/4 c applesauce
1/2 c walnuts, chopped

1. Preheat oven to 350. Spray a 9 1/2"x5 1/2" loaf pan or 12 jumbo muffin cups with non-stick spray.
2. In a large mixing bowl, sift all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and pumpkin pie spice. Set aside.
3. In the bowl of an electric mixer, add eggs, butter, buttermilk, lemon juice, bananas, applesauce, sugar and salt. Mix until smooth.
4. Slowly add dry ingredients.
5. Fold in nuts.
6. Pour batter into pan.
7. Bake 45 minutes for large muffins, or 1 hr and 25 minutes for bread.

from Ellie Krieger