Quick Hamburger/Hotdog Buns

2 T yeast
1 c plus 2 T warm water
1/3 c oil
1/4 c sugar
1 egg
1 t salt
3-3 1/2 c flour

Dissolve yeast in water. Add oil and sugar. Let stand 5 minutes. Add egg, salt and flour to make soft dough. Knead 3-5 minutes. Do not let rise. Shape into 12-16 flattened balls or snakes. Place 3 inches apart on greased cookie sheet. Cover and let rest 10 minutes (while oven is preheating). Bake at 425 degrees for 8-12 minutes. Cool on wire rack.

For Scones or Navajo Tacos: Roll out the dough on a floured surface and cut into 3-inch squares for scones or 5 inch circles for Navajo tacos. Fry in hot oil and drain on plate covered with paper towels. Serve with butter and honey or jam (scones). Serve with chili, lettuce, grated cheese and Ranch dressing (Navajo tacos).

From "Centsible Meals," by Lorae Bowden

Sheri's Pumpkin Muffins

* I have always loved Mom's pumpkin bread!  This is my healthier version of her recipe.  It makes a mildly sweet, very moist bread.  I've been making it into muffins, not bread, but I'm sure it would work as bread too.

1 1/2 cups pumpkin (canned pureed pumpkin)
1 cup banana (I often freeze my very ripe bananas, then thaw partially in warm water and blend, 1 banana = about 1/4 cup banana; **You can also use half applesauce if desired.)
1 cup oatmeal
4 eggs
1/2 cup oil
1/2 cup honey
2 TB dark brown sugar (can omit this if you don't want any refined sugar)
Mix, then add: (mixing now allows the oatmeal to start softening)

1 tsp baking powder
2 tsp soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp nutmeg
Mix, then add flours and additions:

1 cup red whole wheat flour
1 cup white whole wheat flour
1 1/2 cups total raisins and/or chocolate chips (you will definitely want to use these to add sweetness since I've greatly reduced the sugar)
1/2 cup nuts (optional)

Mix until blended.  Bake in greased muffin tins @ 400 degrees for 15-20 minutes. If making bread, grease and flour bread pans and bake @ 350 degrees for 50 minutes.  Yield: 2 dozen muffins or 2 loaves of bread.  *For muffins, I scoop into muffin tins with 1/4 cup measuring cup.

*Note: You can add all ingredients, then mix all at once, and it will turn out fine.  I just like to give the oatmeal a few minutes to soften.  If you choose to add all the ingredients and then mix, let the batter sit for 10-15 minutes before baking.

Glazed Lemon Zucchini Bread

   Source: http://lilluna.com/glazed-lemon-zucchini-bread/

Ingredients

• 2 cups cake flour (I home-ground flour from red wheat, white wheat, barley & rye)
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini (I used 1 cup blended yellow zucchini)
Glaze ingredients: (I only made 1/2)
• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan (I used 4 small loaf pans and baked less time).
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

*We love this--even Lared, who doesn't usually like citrus baked goods, likes it. It has a nutty taste. Next time, I'll add poppy seeds, too.

Morning Glory Muffins

**A mildly sweet, carrot cake-like muffin.  NO REFINED SUGAR (unless it's in your applesauce)!

Source: Mel's Kitchen Cafe (she calls them "Healthy Applesauce Carrot Muffins")

Yield: 12 muffins

Ingredients

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup honey
• 1 egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened applesauce  (I use homemade bottled applesauce)
• 3/4 cup finely shredded carrots (about 2-3 medium carrots)
• 1/2 cup raisins and/or chopped nuts (optional, but very good..I like raisins in my carrot cake :) )

Directions

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners (or I prefer to just lightly spray a nonstick muffin tin).
2. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Make a small well in the center of the dry ingredients and add the butter, honey, applesauce, egg, and vanilla.
4. Stir ingredients together until just combined and there are still some spots of flour remaining.
5. Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense).
6. Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
7. Remove to a wire rack to cool completely. These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.

Healthy Oat Muffins (2 varieties)

Mel's Kitchen Cafe's Healthy Applesauce Muffins

Yield: 12 muffins

Ingredients

• 1 cup rolled/old-fashioned oatmeal
• 1 cup unsweetened applesauce  (*I use homemade bottled applesauce)
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted  (*I prefer butter in this recipe)
• 1/3 cup sugar   (*I like to use brown sugar instead, generally only loosely packed)
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional
• walnuts or pecans, chopped (optional)

Directions

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in lunches or warm slightly for a snack.   (Good recipe to double because these muffins freeze well.)

Natty's Hearty Oatmeal Muffins

Yield: 12 muffins

Ingredients

• 1 cup buttermilk*
• 1 cup oatmeal
• 1/2 cup brown sugar (dark brown good)
• 1 tsp vanilla
• 1 egg
• 2 TB oil (canola, olive, or coconut; *I have usually used olive oil in this recipe)
• 1/2 cup flour  (whole wheat works well)
• 1/2 cup wheat germ  (*I have replaced a couple TB with ground flaxseed before; I have also substituted oat bran, which seems to work just as well.)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup chocolate chips, raisins, blueberries, bananas, and/or nuts (any additions you want; all optional)  (*My favorite additions are raisins or chocolate chips with walnuts or pecans.)

Directions

1. Mix buttermilk and oatmeal. Let sit for 10-15 minutes to soften oats.
2. Add brown sugar, vanilla, egg, and oil to oatmeal mixture.  Mix well.
3. Add mixed dry ingredients (flour, wheat germ, baking powder, salt, and cinnamon).  Stir until mixed.
4. Let batter sit 10 minutes.  Grease muffin tin. Bake at 400 degrees for 15-20 minutes.  Makes about 12 muffins.

*Can make own buttermilk by pouring 1 TB white vinegar (or lemon juice) in 1 cup measuring cup, filling the rest of the way with milk, pouring into dish, and letting it stand 5 minutes.  Plain yogurt is also supposed to be a good substitute, but I've never tried it in this recipe.

**These recipes are very similar in composition and flavor.  We really like both of them.  :)

Natty's Pumpkin Banana Bread with a Gluten-free twist

Preheat oven to 350.

In blender, mix:

3 eggs

3/4 cup olive oil

1 15 oz. can (1 3/4 cup) pumpkin

1.5-2 bananas

1 cup agave nectar

5 T. orange juice

1 t. vanilla

Mix together, then add:

2 3/4 cups rice flour

1 1/2 t. salt

1 1/2 t. baking soda

1/2 t. nutmeg

1 heaping t. cinnamon

Optional, fold in:

1 cup semi-sweet chocolate chips

Pour into 2-3 oiled bread pans. Bake for 55 minutes or until done.

Gluten Free Bread

Preheat the oven to 350 F.

Ingredients

6x         1x

6 c.       1 cup rice flour 
6 T.       1 tablespoon agave nectar
             1 3/4 teaspoons gluten free baking powder OR

4:4:2 t.  (2:2:1 ratio of cream of tartar:arrowroot:baking soda)
3 t.        1/2 teaspoon salt
6T:2c.   1 egg OR 1 T. ground flax seeds mixed in 1/3 cup water (let sit 5 minutes)
3 c.       1/2 cup milk (I used rice milk)
3/4 c.    1/8 cup olive oil or ghee

cinnamon and raisins, optional

Method
Combine the dry ingredients and give them a good dry mix to ensure even distribution.
Beat the egg lightly and add it and the other liquids to the dry ingredients.
Mix thoroughly; the batter should be similar to the consistency of a muffin mix.
Pour the batter into a greased small loaf tin.
Place on the center rack of the oven and bake for 20-30 minutes.
Check with a skewer to ensure the loaf is baked right through.
Allow to cool in the tin for 30 minutes.*

For some other variations, during the mixing stage you could try adding cheese, fruits, or some favourite herbs or spices. Use your imagination.

*The recipe says to cool completely for 30 minutes, but we ate it warm with ghee and raisins and we all loved it! This reminds me of corn bread. It's been our go-to treat during our elimination diet.

 source: http://www.squidoo.com/simple-gluten-free-bread-recipe

Zucchini, Banana, and Flaxseed Muffins

modified from: http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins

 

1 3/4 C. whole wheat flour* (spooned and leveled)
1/2 C. ground flaxseed
1 C. lightly packed light-brown sugar  (I like to reduce to 2/3 C.)
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. coarse salt
1 tsp. ground cinnamon
1 1/2 C. coarsely grated zucchini
1/3 C. mashed ripe banana (from 1 large banana)
3/4 C. whole milk ( I use 2%)
1 large egg, lightly beaten
1 tsp. pure vanilla extract
1/2 C. chopped roasted walnuts 

Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray or use cupcake liners. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini, banana, and walnuts and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix). 

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes. 

Yield: 12-15 muffins (I have doubled it every time and get about 20 muffins)

* I have used a spelt flour and whole wheat flour combination that turned out well. 
For gluten free: Use 1 cup all purpose gluten free flour plus 3/4 cup almond flour. About any combination of gluten free flour would work. 

Cook's Note: Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat. 

Sheri's Favorite Cornbread

1 cup butter (can also use oil, don't need quite as much, probably about 2/3 cup)
1 cup sugar
3 eggs
2 cups flour* (I often do half white, half whole wheat; wheat pastry flour also works well and makes it lighter if you want to do 100% whole wheat)
1 cup cornmeal
4 tsp baking powder
1/2 tsp salt
1 cup milk (regular or buttermilk both work well)

Mix, and pour into a greased 13X9 pan (I often half the recipe and use an 8X8 pan).  Bake at 350 degrees for 25-32 minutes, until toothpick comes out clean.  Melt honey butter, poke holes in cornbread, and pour over the top when warm.  It soaks in and is very good immediately and later.  We like this served with soup.


*I made this gluten-free the other night, and it turned out really well.  It was very soft and fluffy.  I used the same measurement called for in recipe, but used HODGSON MILL Multi-Purpose Baking Mix (it's designed for pancakes, brownies, etc).

Honey Butter

1/2 cup butter
1 cup honey
2 tsp vanilla

Beat until creamy.  Store unused honey butter in refrigerator.  For this version of cornbread I do like to melt it and pour it on the cornbread while warm so it soaks in.  ONLY USE HALF OF THIS RECIPE OVER THE CORNBREAD.

*As you can see, this is not an anti-butter recipe.  I like butter :)  Mom's recipe in the original family cookbook calls for oil.  You can substitute oil if you prefer.