Hometown Get-Togethers - Candace Floyd [13]
Makes 4 dozen
“I’d better not show up at a church potluck or a family gathering without a basket of warm muffins. There is always batter in my refrigerator. They are good with any meal or as a snack. Kids love them, and don’t realize they are eating healthy food.”
One 14-ounce box Raisin Bran cereal
5 cups all-purpose flour
3 cups sugar
5 teaspoons baking soda
2 teaspoons salt
1 quart buttermilk
1 cup vegetable oil
4 eggs, beaten
1½ cups dried, sweetened cranberries
1. Combine the cereal, flour, sugar, baking soda, and salt in a large bowl; mix well. Mix the buttermilk, oil, and eggs in a separate large bowl and whisk well. Pour the egg mixture into the cereal mixture and stir until just blended. Fold in the cranberries.
2. Store in a tightly covered container in the refrigerator. The batter will keep for six weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins.
3. Preheat the oven to 400°F. Grease muffin tins. Carefully spoon the batter into the prepared pan. Bake for 18 minutes, or until a wooden pick inserted in the center comes out almost clean. Cool in the muffin tins for 10 minutes. Serve warm or remove to a wire rack to cool completely.
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TIPS FROM OUR TEST KITCHEN: These muffins freeze well.
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Easy Banana Bread
Lea Fiore, Marble, North Carolina
Serves 16
“My brother frequently takes friends rafting on the Ocoee River on Sundays. There’s usually an after-rafting party at his house. We like to grill food and bake this banana bread. This is an easy, one-bowl recipe.”
½ cup (1 stick) butter, softened
¾ cup sugar
2 eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
2 ripe bananas, mashed
½ cup chopped pecans, walnuts, or chocolate chips
1 cup sour cream
1. Preheat the oven to 350°F. Grease an 8 × 4-inch loaf pan.
2. Cream the butter and sugar in a large bowl with a mixer at medium-high speed. Add the eggs and vanilla and beat until well blended.
3. Combine the flour, salt, and baking soda in a medium bowl. Add to the butter mixture. Add the bananas, pecans, and sour cream. Mix until just blended.
4. Pour the batter into the prepared pan and bake for 1 hour, or until a wooden pick inserted in the center comes out almost clean. Cool in the pan for 15 minutes and remove to a wire rack to cool completely.
Cranberry Bread with Orange and Oats
Mary Ann Kauchak, Woodbridge, Virginia
Serves 18
“This tart, dense bread is moist with fruit and great for breakfast or tea time with the girls. Eat it plain, or enhance it with a bit of whipped cream cheese.”
2 eggs
1 cup packed light brown sugar
3 tablespoons vegetable oil
1 medium orange, diced with skin
¾ cup orange juice
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1½ cups dried, sweetened cranberries
Whipped cream cheese, optional
1. Preheat the oven to 350°F.
2. Combine the eggs and brown sugar in a food processor and purée until smooth. Add the oil and diced orange. Process until the orange is minced. Gradually add the orange juice and pulse until smooth.
3. Mix the oats, all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a large bowl. Stir in the orange mixture until just blended. Let stand for 15 minutes.
4. Combine the cranberries and 2 cups hot water in a medium bowl. Let stand for 10 minutes. Drain well, shaking off any excess liquid.
5. Fold the cranberries into the batter. Pour into a 9 × 5-inch loaf pan. Bake for 50 to 55 minutes, until a wooden pick inserted in the center comes out almost clean. Cool in the pan for 15 minutes and remove to a wire rack to cool completely. Serve with whipped cream cheese, if using.
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TIPS FROM OUR TEST KITCHEN: For a moister texture, increase the amount of vegetable oil to 1/3 cup.
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Zucchini Carrot Bread
Libby Carlsten, Los Alamos, New Mexico
Serves 32
“Several times I’ve taken this