Bread Recipes

Apple Cinnamon Bismarcks

1 tube (16.3 ounces) large refrigerated flaky biscuits
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1 cup apple pie filling

Bake biscuits according to package directions. In a shallow bowl, combine the sugar and cinnamon. Brush warm biscuits with butter, then roll in cinnamon-sugar.

In a small mixing bowl, beat pie filling until smooth. Cut a small hole in the corner of a pastry bag; insert a large round tip. Fill bag with pie filling. Push the tip through the top of each biscuit to fill. Makes 8 servings.

Flaky Dinner Rolls

3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm milk (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt
3 tablespoons butter, softened
Cooking spray

Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms.

Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.

Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll).

Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

Preheat oven to 375°. Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm. Makes 12 servings (serving size: 1 roll)

Berry Mini Breads

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries.

Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 4 loaves.

Apple Orange Bread

2 large unpeeled baking apples, cored and quartered
1 large unpeeled orange, quartered
1-1/2 cups raisins
2/3 cup shortening
2 cups sugar
4 eggs
1 teaspoon lemon extract
4 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup orange juice
1 cup chopped walnuts

In a blender or food processor, process apples, orange and raisins until finely chopped; set aside. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy.

Beat in extract. Combine dry ingredients; add to creamed mixture alternately with orange juice. Stir in fruit mixture and nuts. Pour into three greased 8-in. x 4-in. x 2-in. loaf pans.

Bake at 350° for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. Makes 3 loaves.

Apple Pumpkin Muffins

2-1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 cup cooked or canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled tart apples

In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 10 minutes before removing from pan. Makes 1-1/2 dozen.

Hazelnut-Raisin Corn Bread

3/4 cup raisins
1/2 cup boiling water
1/2 cup butter, softened
1 cup sugar
2 eggs
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 can (14-3/4 ounces) cream-style corn
1/2 cup finely crushed hazelnuts

Place the raisins in a bowl; add boiling water. Cover and let stand for 10 minutes; drain. In a large mixing bowl, cream butter and sugar; add eggs.

Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.

Bake 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves.

Walnut-Raisin Bread

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/4 cup orange juice
1 can (8 ounces) crushed pineapple, undrained
1 cup raisins
1 cup chopped walnuts

In a mixing bowl, combine flour, baking powder, baking soda and salt; set aside. In another bowl, cream butter and sugar. Add egg and orange juice; beat well. Add 1/3 cup of flour mixture; beat until smooth.

Mix in remaining flour mixture and the pineapple. Stir in raisins and walnuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 60-70 minutes. Let cool in pan for 10 minutes. Remove to wire rack to cool completely. Makes 1 loaf.

Simple White Bread

1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 1/4 cups warm water (100° to 110°), divided
3 cups all-purpose flour
1 1/4 teaspoons salt
Cooking spray
1 large egg, lightly beaten

Dissolve sugar and yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup warm water, flour, and salt to yeast mixture; stir until a soft dough forms. Turn out onto a floured surface. Knead dough until smooth and elastic (about 5 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Uncover dough, and punch dough down. Cover and let rise 30 minutes. Uncover dough; punch dough down. Cover and let rest 10 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 425°. Uncover dough; gently brush with egg. Bake at 425° for 12 minutes. Reduce oven temperature to 350° (do not remove bread from oven); bake an additional 15 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack. Makes 12 servings

Buttermilk Onion Bread

1 cup plus 2 tablespoons warm buttermilk (70° to 80°)
1 tablespoon butter
2-1/2 cups bread flour
1/2 cup whole wheat flour
3 tablespoons sugar
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1-1/2 teaspoons salt
1 teaspoon dill weed
2-1/4 teaspoons active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Makes 1 loaf.

Broccoli-Cheese Corn Bread

1 cup chopped onion
1 cup butter, cubed
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 cups (8 ounces) shredded cheddar-Monterey Jack cheese
6 eggs
1-1/2 cups (12 ounces) 4% cottage cheese
1 package (9 ounces) frozen broccoli cuts, thawed and drained
1 cup fresh or frozen corn, thawed
2 tablespoons canned jalapeno slices, chopped

In a large skillet, saute onion in butter until tender; set aside. In a large bowl, combine corn bread mix and shredded cheese. In another bowl, beat the eggs, cottage cheese and onion mixture. Stir into corn bread mixture just until moistened. Fold in the broccoli, corn and jalapeno.

Transfer to a greased 13-in. x 9-in. baking pan. Bake at 400° for 35-40 minutes or until lightly browned and edges pull away from sides of pan. Serve warm. Refrigerate leftovers. Makes 12-15 servings.

Apple Spice Muffins

2 cups all-purpose flour
1 cup granola without raisins
2/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs
2/3 cup unsweetened apple juice
1/4 cup vegetable oil
1-1/2 cups grated peeled apples

In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, apple juice and oil. Stir into dry ingredients just until moistened. Fold in apples.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Makes 1 dozen.

Key Lime Bread

2/3 cup butter, softened
2 cups sugar
4 eggs
2 tablespoons grated lime peel
2 tablespoons key lime juice
1 teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 cup chopped walnuts

Glaze:
2/3 cup confectioners' sugar
1 to 2 tablespoons key lime juice

In a large mixing bowl, cream butter and sugar. Add eggs; mix well. Add lime peel, juice and vanilla; mix until combined. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in walnuts.

Transfer to two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Combine glaze ingredients; drizzle over warm bread. Cool completely. Makes 2 loaves.

Brioche

2 envelopes dry active yeast
6 tbsp warm water or milk
1-1/2 tsps salt
2 tbsp sugar
4 cups flour
6 large eggs, lightly beaten
3/4 cup butter
1 egg yolk
Milk for wash

Stir the yeast into the warm water (or milk), with the salt and sugar. Set aside for five minutes to dissolve. Put the flour in a bowl and make a well in it. Put the eggs and the yeast mixture in the well. Mix it, drawing in the flour, to make a soft, sticky dough.

Work the dough, lifting and slapping, until it becomes soft and very smooth and elastic (this process is a long and difficult job by hand. A mixer with hook attachment is great if you have one). Knead the butter to soften it to the same texture as the dough. Now, work in the butter a piece at a time, again to create smooth, sticky dough (again, the mixer will make that easy). Let the dough rise at room temperature in a covered bowl for two hours.

Punch down the risen dough. Put it back in a bowl, cover, and refrigerate overnight to double. Shape the bread; let it rise 1 1/2 hours in the pan. Glaze with yolk and milk wash. Bake the loaves at 425º for 40 to 45 minutes. Makes 2 Loaves

Coconut Banana Nut Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.

Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a greased 9-in. x 5-in. loaf pan.

Bake at 350° for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf.

Sweet Almond Bread

Dough:
2/3 cup warm milk (70° to 80°)
1 egg yolk
1/4 cup butter or margarine, softened
1/4 cup applesauce, room temperature
1/3 cup sugar
1/2 teaspoon salt
2-3/4 cups bread flour
2-1/4 teaspoons active dry yeast

Topping:
1/4 cup butter or margarine
3 tablespoons sugar
1 tablespoon milk
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons sliced almonds

In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a floured surface and punch down. Divide dough in half. Roll each portion into a 6-in. circle and place on greased baking sheets.

Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, for topping, combine butter, sugar, milk, cinnamon and salt in a small saucepan. Cook and stir over low heat until butter is melted. Simmer for 1 minute.

Remove from the heat; cool for 5 minutes. Make a 1/4-in. depression in the center of each loaf with the tip of a wooden spoon. Brush with butter mixture and sprinkle with almonds. Bake at 375° for 18-20 minutes or until golden brown. Cool for 10 minutes. Serve warm. Makes 2 loaves.

Gingerbread Muffins

Lemon Curd:
2/3 cup sugar
3/4 teaspoon cornstarch
1/3 cup lemon juice
5 egg yolks, lightly beaten
1/4 cup butter, cubed
2 teaspoons grated lemon peel

Muffins:
2 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 egg
3/4 cup milk
1/4 cup canola oil
1/4 cup molasses

In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon peel until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving.

In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, whisk the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened.

Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd. Makes 1 dozen (1 cup lemon curd).

Cinnamon Coffee Cake

1 cup butter, softened
2-3/4 cups sugar, divided
2 teaspoons vanilla extract
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (16 ounces) sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts

In a large mixing bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.

Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Makes 16-20 servings.

Lemon Yogurt Bread

1-1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 egg
1 cup lemon yogurt
1/3 cup canola oil
1 tablespoon lemon juice

In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened.

Pour into an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf (12 slices).

Pineapple Blueberry Pecan Bread

2/3 cup butter, softened
1-1/4 cups sugar blend
2 eggs
4 egg whites
1-1/2 teaspoons lemon juice
3 cups all-purpose flour
3-3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blueberries
1 cup canned unsweetened crushed pineapple, drained
1/2 cup chopped pecans or walnuts
1/2 cup flaked coconut

In a large mixing bowl, cream butter and sugar blend. Add the eggs, egg whites and lemon juice; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries, pineapple, pecans and coconut.

Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves

Bacon-Onion Crescent Buns

4-3/4 to 5-1/4 cups all-purpose flour
1/2 cup sugar
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1 cup milk
1/2 cup butter, cubed
1/2 teaspoon caraway seeds
3 eggs
1 pound sliced bacon, diced
1 small onion, finely chopped
1/8 teaspoon white pepper
2 tablespoons water

In a mixing bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat the milk and butter to 120°-130°. Add to the dry ingredients; beat on medium speed for 2 minutes. Add caraway seeds and 2 eggs; mix well.

Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet,c cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onion in the drippings; remove onion with a slotted spoon and set aside. When cool, combine the bacon, onion and pepper; set aside.

Punch dough down. Turn onto a lightly floured surface; divided into four portions. Roll each into a 12-in. circle; cut into 12 wedges. Sprinkle a heaping teaspoonful of bacon mixture over each wedge. Roll up from the wide end. Place point end down 2 in. part on greased baking sheets. Cover and let rise, about 30 minutes.

In a small bowl, beat water and remaining egg; brush over rolls. Bake at 350° for 12-14 minutes or until golden brown. Refrigerate leftovers. Makes 4 servings.

Yeast Rolls

2 packages (1/4 ounce each) active dry yeast
3/4 cup warm milk (110° to 115°)
3/4 cup lemon-lime soda
1/2 cup butter, cubed
4 eggs
3/4 cup sugar
1 teaspoon salt
5-3/4 to 6-1/2 cups all-purpose flour

In a large bowl, dissolve yeast in warm milk. In a saucepan, heat soda and butter to 110°-115°. Add the warm soda mixture, eggs, sugar, salt and 2 cups flour to yeast mixture; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into four portions. Divide each portion into nine pieces. Shape each into a ball. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 18-20 minutes or until golden brown. Remove to wire racks to cool. Makes 3 dozen.

Zucchini Banana Bread

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup mashed ripe bananas
1/2 cup canola oil
1/2 teaspoon banana extract
1/2 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts

In a large bowl, combine the first six ingredients. In a small mixing bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.

Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 3 mini loaves (6 slices each).

Blueberry Streusel Coffee Cake

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
1/2 cup butter, softened
1 cup fresh or frozen blueberries
1 cup chopped pecans

Streusel Topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter

In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan.

For topping, combine sugar and flour in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 9 servings.

Braided Cardamom Rings

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2-1/2 cups warm milk (110° to 115°)
3/4 cup butter, softened
1 egg, lightly beaten
1 cup sugar
1-1/2 teaspoons ground cardamom
1/2 teaspoon salt
8-3/4 to 9-1/4 cups all-purpose flour

Lemon Icing:
2 cups confectioners' sugar
1/4 teaspoon lemon extract
3 to 4 tablespoons milk
Red and green candied cherries, halved, optional

In a large bowl, dissolve yeast in water. Add the milk, butter, egg, sugar, cardamom and salt and 6 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down and divide in half. Divide each half into three portions. Shape each portion into a 24-in. long rope. Place three ropes on a greased baking sheet; braid. Form into a ring; pinch edges tightly together. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire racks.

For icing, combine the confectioners' sugar, extract and enough milk to achieve desired consistency; spoon over rings, allowing icing to drizzle down the sides. Decorate with cherries if desired. Makes 2 coffee cakes.

Brown Sugar Oat Muffins

1 cup old-fashioned oats
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract

In a small bowl, combine the first six ingredients. In another small bowl, beat the eggs, milk, oil and vanilla. Stir into the dry ingredients just until moistened.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.