Recipe Corner12/4/08

Easy holiday bread ideas

Dec. 4, 2008

By Ginger Isham

Whether it’s a morning brunch or just friends for coffee during the holidays, time is limited and organization is a key factor when fitting everything into a few weeks. Why not keep life simple and make easy but nutritious recipes to serve family and guests?

Mom’s applesauce bread

(The aroma fills the kitchen, and it freezes well)

1/2 cup butter

3/4 cup sugar

1 egg

1 teaspoon cinnamon

1/2 teaspoon cloves

1 cup unsweetened applesauce

1 teaspoon baking soda

pinch of salt

2 cups flour

1 cup raisins, dark or light, and/or chopped walnuts, optional

Mix all together in bowl and bake in a greased loaf pan at 350 degrees for 40 to 50 minutes. Cool 5 minutes before removing from pan. When cool, slice and serve with softened cream cheese.

O.M.O. muffins (Oatmeal Muffins Overnight)

Soak 1 cup regular oatmeal and 2 cups low-fat buttermilk in a bowl in fridge overnight. In morning combine:

1 2/3 cup whole wheat flour

1/4 cup dark brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

pinch of salt

Add dry ingredients to buttermilk mixture along with 2 large eggs. Beat until smooth. Fold in 2/3 cup dried blueberries, cranberries or other dried fruit (optional). Spoon evenly into 24 greased muffin cups. Bake at 350 degrees for 15 minutes. Remove from pans as soon as removed from oven. Arrange on large platter with small clear containers of favorite jams/jellies.

Cranberry chocolate chip scones

4 cups flour

6 tablespoons sugar

2 tablespoons baking powder

pinch of salt

Mix dry ingredients and chop in 3/4 cup butter or use food processor. Drizzle 2 cups heavy cream over mixture. Stir just until moistened. Stir in gently 1 cup chocolate chips and 1 cup chopped cranberries. Do not over-stir. Divide dough in half and pat each half into an 8-inch circle about 3/4-inch thick. Cut into pie shapes. Place on greased baking sheet. Brush tops with beaten egg or sprinkle with sugar. Can substitute white chocolate and fresh raspberries. Bake at 400 degrees for 18 to 20 minutes. Arrange on serving platter in two circles with all tips pointed inward or outward. Place small round dishes of softened butter in center of each or in several foil or paper cupcake papers or mini cupcake papers.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.