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Sweet Breads for Brunch
The sweet breads are always my first stop at the brunch table. Cinnamon rolls, lemon poppy seed cake and fruit filled tarts always seem to be calling me.
If you are planning a special brunch you can make delicious homemade breads, mix up some fine tasting quick mixes for scones or muffins, buy your favorite bagels at the local bakery or any combination of the above.
Here a couple of breads to start with...
Orange Cranberry Muffins
This is a great recipe using the traditional cranberry and orange motif. These can be iced with the cream cheese frosting, then the names piped in with the gel icing and used as place markers. I think that placing them on a paper doily on the dinner plate works well and looks very spiffy!
- 1 cup sugar
- 1 egg
- 1/2 cup milk
- 1/2 cup sour cream
- 1/3 cup canola oil
- 2-1/4 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1-1/2 cups cranberries, chopped
- 1 tbsp. orange zest, finely grated
1. In a mixing bowl, beat together sugar and egg. Add milk, sour cream and oil.
2. In another bowl, combine flour, baking powder, baking soda and salt. Add to wet ingredients just until blended. Fold in cranberries and orange zest.
3. Pour batter into greased or paper-lined muffin cups. Bake at 375° for 15 to 18 minutes or until muffins test done.
4. Remove muffins from cups to a wire rack. Let cool before frosting. Makes one dozen.
Rhubarb Bread
- 1-1/2 cups brown sugar
- 2/3 cup vegetable oil
- 1 egg
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon soda
- 1 teaspoon vanilla
- 2-1/2 cups flour
- 1-1/2 to 2 cups diced rhubarb
- 1/2 cups nut (optional)
- 1/2 tsp. salt
Combine the sugar and shortening. Stir in egg, milk and vanilla. Add the sifted, dry ingredients. Mix in the rhubarb (and nuts). Grease and flour 2 bread pans. Pour in the batter. Then, mix: 1/2 cup sugar, 1/2 teaspoon cinnamon and 1 tablespoon butter. Mix with a mixer and sprinkle over the top. Bake at 325 degrees for 40-50 minutes. Test for "doneness". Let cool for a few minutes before removing from the pan. Makes a very moist bread.
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Copyright © 2008 Kitchen Krafts, Inc. • PO Box 442 • Waukon, Iowa 52172-0442
Phone: 800-776-0575
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