Kathy's Cookbook
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Breads, Muffins, Coffeecakes, Biscuits

Fresh Peach Muffins

l egg
l c. milk
l/4 c. melted shortening
2/3 c. sugar
l/2 tsp. salt
l/4 tsp. cinnamon
l tsp. lemon juice
l/4 tsp. vanilla
2 cups unsifted flour
3 tsp. baking powder
l c. unpeeled, chopped, fresh peaches

Beat egg.  Stir in milk, shortening, sugar, salt, cinnamon, lemon
juice, and vanilla.  Sift together flour and baking powder.  Stir
into milk mixture only until blended.  Do not overmix.  Fold in
peaches.  Fill greased or paper cup lined muffin cups 2/3 full Bake
at 450 for 20 minutes or until brown.  Makes l2 to l4 muffins.


1 cup self-rising flour*
1/4 teaspoon baking soda
3/4 cup sour cream
2 teaspoons vegetable oil

In a bowl, combine flour and baking soda. Add sour cream and oil; stir just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Lightly spray tops with nonstick cooking spray. Bake at 425 degrees for 10-12 minutes or until golden brown.   Yield: 4 biscuits

New England Blueberry Coffeecake

1 1/2 cups flour
1/2 cup sugar
1 T. baking powder
1 tsp. cinnamon
1/2 tsp salt
1 1/2 cups fresh blueberries
1 egg
1/2 cup milk
1/4 cup melted butter
combine dry ingredients together.  Gently fold in blueberries and set aside.  Whisk egg, milk and butter together in a small bowl.  Add to flour mixture stirring carefully.  Pour into a greased 8 x 8 baking pan.  Sprinkle with topping.  Bake at 425* for 20-25 min.   Makes 12 servings
1/4 cup butter melted
3/4 cup brown sugar packed
1 T. flour
optional: 1/2 cup chopped nuts
Combine ingredients.  Mix well
Sticky Cinnamon Rolls
1 1/4 cup powder sugar
1/2 cup whipped cream
1 cup coarse chop pecans
2 loaves frozen bread dough
3 TB melted butter
1/2 cup brown sugar
1 tsp. cinnamon
combine sugar and cream. divide between 2, 9" square pans. Sprinkle with pecans. On floured surface roll each loaf into 12x8 ". Brush with butter. Combine brown sugar and cinnamon. Sprinkle with butter. Roll up from long side. Pinch seam to seal. Cut into 12 slices. Place cut side down. Cover. Fridge overnight. Remove. Let rise till double (2hours). Cover loosely with foil. Bake 375* 10 minutes. Uncover bake 10 minutes longer
Chocolate Zucchini Bread

3 eggs
                  1 cup vegetable oil
                  2 cups sugar 
                  1 tablespoon vanilla extract
                  2 cups shredded peeled zucchini (about
                  1 medium)
                  2-1/2 cups all-purpose flour
                  1/2 cup baking cocoa
                  1 teaspoon salt
                  1 teaspoon baking soda
                  1 teaspoon ground cinnamon
                  1/4 teaspoon baking powder
                  In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in 
                  zucchini. Combine dry ingredients; add to zucchini mixture and 
                  mix well. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. 
                  Bake at 350 degrees F. for 1 hour or until bread tests done.
                  Makes 2 loaves
 Pumpkin Bread

 3 c. sugar
1 c. oil
3 eggs
2 c. canned pumpkin
1 c. walnuts (optional)
3 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. soda
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg

Blend oil, sugar and eggs. Stir in pumpkin. Add shifted dry ingredients.

Stir in walnuts (optional). Put in greased pan.

Bake at 350 degrees for 1 hour and 15 minutes. Allow to cool.




Pumpkin Butter


1 can (15 oz.) pure pumpkin
1 medium apple, peeled and grated
1 cup apple juice
1/2 cup packed brown sugar
3/4 teaspoon pumpkin pie spice

 Combine pumpkin, apple, apple juice, sugar and pumpkin pie and

pumpkin pie spice in a medium saucepan. Bring to a boil, reduce heat

to low and cook for 1 1/2 hours stirring occasionally.

Serve with biscuits, breads, muffins, cereals.

Store in airtight container in refridge up to 2 months.



Lemon Poppy Seed Bread


1 lemon cake mix

1 small package lemon instant pudding

1 stick margarine melted

1 cup water

1/3 cup poppy seeds

4 eggs

Mix ingredients together. Add eggs one at a time beating

well after each. Grease and flour 2 loaf pans. Pour batter in.

Bake 350* 45-50 min.



Strawberries 'n' Cream Bread


1/2 cup margarine softened

3/4 cup sugar

2 eggs

1/2 cup sour cream

1 tsp vanilla

1 3/4 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

3/4 cup chopped fresh strawberries

3/4 cup chopped walnuts

Cream margarine and sugar. Beat in eggs, one at a time. Add

sour cream and vanilla. Mix well. Combine dry ingredients and mix.

Add to creamed mixture. Mix just until moistened. Fold in

strawberries and nuts. Pour into greased loaf pan.

Sprinkle with more nuts. Bake 350* 65-70 minutes or until toothpick

inserted near the center comes out clean. Cool for 10 minutes. Remove

from pan to cool completely.



Banana Bread


1 cup sugar

1/2 cup vegetable oil

1/2 cup sour cream

1 tsp vanilla

2 eggs

1 1/2 cup flour

1 tsp baking soda

1/2 tsp salt

2 mashed bananas

Mix sugar, oil, sour cream, vanilla and eggs. Add dry ingredients

with mashed banana. Mix well. Pour into greased and floured

loaf pan. Bake 350* 40-50 min



Cranberry Pumpkin Bread


2 eggs

2 cups sugar

1/2 cup oil

1 cup pumpkin

2 1/4 cup flour

1 Tablsp pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

1 cup chopped cranberries

Mix eggs, sugar, oil, and pumpkin together. Add rest of ingredients.

Pour into 2 greased and floured loaf pans.

Bake 350* 50-60 minutes.


Honey Corn Bread


1 cup flour

1 cup yellow cornmeal

1/4 cup sugar

1 T baking powder

1/2 tsp salt

2 eggs

1 cup whipping cream

1/4 cup vegetable oil

1/4 cup honey

Combine flour, cornmeal, sugar, baking powder and salt in a bowl.

In a small bowl, beat the eggs. Add cream, oil and honey. Beat

well. Stir into the dry ingredients just until moistened. Pour into

a greased 9 inch square pan. Bake at 400* for 20-25 minutes or

until a toothpick inserted in the center comes out clean.

Makes 9 servings.




Cream Cheese Fruitcake


Blend well: 1 8 oz package cream cheese

2 sticks margarine

1 1/2 cup white sugar

1 1/2 tsp vanilla

Beat in 4 eggs one at a time.

Add: 2 cups flour

1 1/2 tsp baking powder

1 cup candied red cherries

1 cup candied green cherries

1 cup chunk pineapple, drained well

Mix fruit with 1/4 cup flour before adding to other

mixture. Add 1 cup chopped pecans.

Bake 325* 1 hour 20 min.

Makes 2 large loaves



Sweeter Muffins
1 egg
2 tsp. baking powder
1/2 cup milk
dash of salt
1/4 cup oil
1 1/2 cup flour
1/2 cup sugar
Mix milk and oil then beat in egg.
Measure and blend flour sugar, baking powder and salt.
Add to liquid mixture. Stir just to moisten. Fill greased muffin
tins 2/3 full.
Bake 400* for 20-25 minutes



Fruit Nut Muffins


1 cup chopped dates

1/2 cup raisins

1/2 cup chopped prunes

1 cup water

Bring to a boil. Boil 5 minutes.

Cut up 1/2 cup margarine and add with 1/2 tsp salt.

Stir and set aside to cool.

Add 2 beaten eggs

1 tsp vanilla

Stir good.

Mix together in another bowl:

1 cup flour

1 tsp baking soda

1/2 cup chopped nuts

Add to above mixture. Stir just to moisten.

Fill greased muffin tins 2/3 full.

Bake 350* 15-18 minutes.

Makes 12 muffins



Cappuccino Muffins



2 cups flour

3/4 cup sugar

2 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1 cup milk

2 T instant coffee granules

1/2 cup margarine melted

1 egg beaten

1 tsp vanilla

3/4 cup miniature semisweet chocolate chips

In a bowl, combine flour, sugar, baking powder, cinnamon and salt.

In another bowl, stir milk and coffee granules until coffee is

dissolved. Add butter, egg, and vanilla. Mix well. Stir into dry

ingredients. Fold in chocolate chips. Fill greased or paper lined

muffin cups 2/3 full. Bake 375* 17-20 minutes

Cool for 5 minutes before removing from pans to wire racks

Serve with espresso spread

Espresso Spread

4 ounces cream cheese cubed

1 T sugar

1/2 tsp instant coffee granules

1/2 tsp vanilla

1/4 cup miniature semisweet chocolate chips

In blender combine spread ingredients. Cover and process

until well blended. Cover and refrigerate until serving.



Fudgy Banana Muffins


1 1/4 cup flour

1 cup whole wheat flour

3/4 cup packed brown sugar

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

3 medium ripe bananas mashed

1 1/4 cup milk

1 egg

1 T vegetable oil

2 tsps vanilla

6 milk chocolate candy bars (1.55 ounces each)

In mixing bowl, combine the flours, brown sugar, baking powder, baking

soda and salt. In another bowl, combine bananas, milk, egg, oil

and vanilla. Stir into dry ingredients just until moistened. Fill greased

muffin cups 1/3 full. Break each candy bar into 12 pieces. Place 2

pieces in each muffin cup. Top with remaining batter. Chop remaining

candy bar pieces. Sprinkle over batter. Bake at 400* 15 min

or until muffins test done. Cool 5 min before removing from pan

1 1/2 dozen




Pumpkin Spice Muffins


1/2 cup raisins

1 1/2 cups self rising flour

1 cup sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

3/4 cup vegetable oil

1/2 cup pumpkin

2 egg

1/2 cup chopped pecans

Makes 12 muffins



1/3 cup butter flavor Crisco
2 cups flour
3 1/2 tsp. baking powder
1 tsp. salt
2/3 cup milk
Preheat oven to 425*
Cut Crisco into flour, baking powder, salt. Add milk
Mix just to hold together. Transfer to floured board.
Knead. Roll 1/2 " thick. Cut. Bake 12-15 minutes.
Cheddar Garlic Biscuits
2 cups Bisquick
2/3 cups milk
1/2 cup shredded cheddar
2 TB melted butter
1/8 tsp. garlic powder
450* oven
Mix 1st 3 ingredients.
Drop by spoonfuls on ungreased sheet.
Bake 8-10 minutes.
Mix butter and garlic brush top of biscuits.
Easy Baking Powder Biscuits
2 cups flour
2 TB baking powder
1/2 tsp. salt
1/4 cup Crisco
1/3 cup sugar
3/4 cup milk
Mix dry ingredients together.
Add milk. Knead lightly on floured surface.
Use round cutter to make biscuits.
Put on greased pan. Bake 450* 12-15 minutes
Drop Biscuits
2 cups flour
1 TB baking powder
1 tsp. salt
1/3 cup margarine
1 cup milk
Mix dry ingredients.
Cut into margarine; stir in milk.
Drop by spoonfuls 1" apart onto greased baking sheet.
Bake 450* 10-12 minutes. yields 12
 Perfect Pumpkin Bread

5 eggs
1-1/4 cups vegetable oil
1 can (15oz.) solid packed pumpkin
2 cups all-purpose flour
2 cups sugar
2 (3 oz.) packages cook and serve vanilla pudding mix
1 t baking soda
1 t ground cinnamon
1/2 t salt
In a mixing bowl, beat eggs. Add oil and pumpkin;
beat until smooth.
Combine remaining ingredients; gradually beat into
pumpkin mixture. Pour batter into 2 greased and floured
8x4x2-inch loaf pans. Bake at 325 degrees for 75 to 80 minutes or
until a toothpick inserted near the center comes out clean.
Cool in pans 10 minutes before removing to wire racks to cool

Angel Biscuits

5 cups all-purpose flour
1/4 cup white sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 cup shortening
1 (.25 ounce) package active dry yeast
1/4 cup warm water 110 degrees F
2 cups buttermilk
2 tablespoons butter, melted

Dissolve yeast in warm water. Sift together flour, sugar, soda, baking
powder, and salt. Add buttermilk and dissolved yeast. Add shortening and
stir. Store dough, covered, in the fridge until ready to use.
Roll out on a lightly floured surface or shape into balls--these do not
need to rise. Brush tops of biscuits with melted butter. Bake at 400
degrees F for 15-20 minutes.