Orange Tea Muffins

~Ana Wolf

2 cups sugar, divided

½ cup fresh orange juice

½ cup butter, softened

¾ cup sour cream

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon grated orange peel

½ cup chopped nuts

Combine 1 cup sugar and the orange juice; set aside. Cream butter and remaining sugar; blend in sour cream. Combine dry ingredients and add to creamed mixture. Beat at low just until ingredients are combined. Stir in orange peel, and nuts. The batter will be stiff. Spoon batter into greased miniature muffin pan(s), filling each cup completely full. Bake at 375˚ for about 12 minutes or until done. While still warm, dip each muffin in reserved sugar/orange juice mixture. Cool on wire rack. Yield: 36 small muffins.

Zucchini Bread!

Okay girls --- we have got to keep posting recipes! I know I have failed to post in a while, but, we've got followers who want recipes! Let go!

Here's a delicious bread that I have made every day for a week! It makes two loaves, and we have devoured it fast! It is SO GOOD! Here is the recipe. I got it out of a church cookbook.

1 cup oil
1 cup brown sugar
1 cup white sugar or 2/3 cup honey
3 eggs
2 cups grated zucchini, raw and unpeeled (I have been using zucchini that we put in the food processor.)
2 1/2 cups flour
1 tsp. salt
1 tsp. soda
2 tsp. baking powder
3 tsp. cinnamon
3 tsp. vanilla
1 cup chopped nuts (optional)

Blend oil, sugar and eggs. Add flour with soda, baking powder, salt, cinnamon and vanilla. Fold in zucchini and nuts. Mix well, but do not beat. Bake in 2 or 3 loaf pans at 325 degrees for 1 hour or until toothpick inserted in center come out clean. Freezes well.

Banana Bread (no milk)

It makes one large loaf or two small ones. We have doubled this recipe before and it works fine. It is SO good!!!

Ingredients:

• 2 cups flour
• 1/2 tsp. salt
• 1 tsp. soda
• 1 cup sugar
• 2 eggs
• 1 cup butter or oleo
• 1 cup (2-4) bananas, mashed (ripe if possible; we always use frozen and thawed)
• 3/4-1 cup chopped nuts (optional)

Directions:

1. Cream butter and sugar
2. add eggs and crushed bananas to creamed mixture, mix well
3. sift together flour, soda and salt
4. stir into banana mixture
5. stir in nuts
6. pour into greased and floured pan(s)
7. bake in 350' oven, large pan 1 hour, small loaves 30-45 minutes

By my great-grandma :) (It was in a private church cookbook)

Remember to post your healthy breakfast recipes this week, girls!!!

Easy Muffins

By Kimberley

Serves: 12
Preparation time: 15 minutes
Great for lunch boxes or morning/ afternoon tea.

Ingredients
1 3/4 cup self-raising flour
1/2 cup milk choc bits
1/2 cup white choc bits
1 1/4 cup milk
75g butter, melted
1 cup Milo
1 egg

Method
1. Combine sifted flour and choc bits in a bowl.
2. Combine milk, butte and Milo. Add to dry ingredients with lightly beaten egg, mix well.
3. Spoon mixture into deep lined muffin pans.
4. Bake 200 degree Celsius for 20-25 minutes.

For an extra surprise place a Caramello square or Rolo in the centre of muffin before baking. I've been using choc buttons instead of bits for mine. And also dark choc instead of milk choc to cut down some of the sweetness. You can alter the recipe slightly to your liking. Have fun!

Chocolate Chip Muffins

by Hannah Rachel

Ingriedients:
2 cups all-purpose flour
1/3 cup light-brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon vanilla
1 (11 1/2 ounce) package milk chocolate chips
1/2 cup walnuts or pecans, chopped

Directions:
-Preheat oven to 400°F.
-Grease twelve muffin cups.
-In a large bowl, stir together flour, sugars, baking powder, and salt.
-In another bowl, stir together milk, eggs, butter, and vanilla until blended.
-Add milk mixture and stir just to combine.
-Stir in chocolate chips and nuts.
-Spoon batter into prepared muffin cups.
-Now bake for 15-20 minutes
-Remove muffin tin to wire rack.
-Cool for 5 minutes.
-Remove from tins to finish cooling.

The Ewe's 100% Whole wheat yeast rolls

By Andie

Dissolve 1T yeast into 1 C warm water. Let sit at least 5 minutes. When yeast bubbles, add 2T honey, 3/4 t salt and 1/2 stick melted butter. Stir well. Add to the yeast mixture 1 1/2 C whole wheat flour. Beat w/ electric mixer 2 minutes. Add up to 1 1/2 C additional flour--you want to add as little as possible: add it 1/2 C at a time. If the dough is too sticky, yet holds together in a ball, grease your hands and the dough rather than add flour. Doing it this way will help keep your bread from being too crumbly. Knead gently a few minutes--it doesn't take much. Let sit an hour. Punch down. Knead a few minutes. Shape into rolls (this amount of dough will make 16 rolls for me) and place on cookie sheet. When the rolls are on the sheet, turn on oven to 400 degrees. (I find that the preheat time is just about the right rising time for the rolls.) Once oven is preheated, bake the rolls about 12 minutes. Enjoy! These taste great w/ a slathering of honey butter or Lioness' cinnamon butter.

Angel Biscuits

From Christine

Ingredients:
5 cups of flour
1 tsp salt
1/4 cup sugar
1 tsp soda
1 Tbsp baking powder
1 Tbsp yeast, dissolved in 2 Tbsp warm water
1 cup oil
2 cup milk

Directions:
Bake 375 for 10-15 minutes This is one of our favorite recipes for biscuits that I use to go with gravy. It makes about 25 though so it's great with large families.

Yummy Bread Bowl Dip by Angie

Yummy Bread Bowl Dip

One circuler sourdough bread
1C. Mayo
1C. Sour Cream
One pkg. ranch dip powder

Cut the very top off the circle sourdough bread. Hollow out the inside of the bread bowl. Mix the Mayo, Sour Cream, and Ranch dip powder together. Put the mixed ingredients in the bread bowl, and eat it all together. (You can peel the bread off the sides, the part you hollowed out, and the top, and eat it with the dip.)