Posts tagged ‘batter bread’

Cheesy Batter Bread

Here’s a quick bread recipe. I’m really glad I remembered I had this one too, since I have a package of cheddar I picked up several weeks ago when it was on sale. It’s fine – no mold or anything, just has gotten quite sharp. I like sharp cheese (I remember my dad did too), but the others in the fam aren’t too much of a fan. Whatever kind of cheese you have will work. This is a good one all by itself, or with a bowl of soup, or with a salad. (Hint: I like it best warmed 5 – 10 seconds in the microwave if it’s not hot.)
1/2 Cup butter
1/2 Cup warm milk
1/4 Cup warm water
2 1/2 Cup flour, divided
1 pkg. (2 teaspoons) yeast
2 Cups (8 oz.) shredded cheese
1 1/2 teaspoons salt
1 teaspoon sugar
3 eggs

Warm butter, milk, and water together. In a large bowl, combine 1 1/2 cup flour and all other ingredients. Beat 3 minutes at medium speed. By hand, stir in remaining 1 cup flour. Cover.

Let rise until light, ~ 45-60 minutes.



Grease a 9×5 loaf pan (I use a nine-inch round Pyrex). Stir down dough, place in pan. Bake at 375º (350º for glass pan) 40-45 minutes.



When it comes out of the oven and is still hot, I like to coat the top with a generous coat of butter, then sprinkle with coarse kosher salt.


August 12, 2012 at 8:58 pm 3 comments

Bacon Cheddar Muffins


I’ve been making this muffin recipe for my family and friends for years; it’s been a staple in our family our whole married life.

1 3/4 Cup Flour
1 Cup Cheddar, shredded (or cubed real small)
1/4 Cup Sugar
2 tsp baking Powder
1/4 tsp salt
1 egg slightly beaten
1 1/2 Cup milk
1/3 Cup oil
1 pkg. bacon (cut small, cooked, cooled, drained)

Combine the first five ingredients in one mixing bowl; the rest in another. Stir the two together, spoon into greased muffin tin. Bake at 400 degrees for 20 – 25 minutes, or until golden brown. Serve warm.

October 25, 2011 at 7:25 pm 4 comments

Cheese Muffins

cheese muffins on plate

This recipe started life as something else, then I worked it over to be what it is here. I may not be done “tweaking”, but couldn’t wait to share it. If you have any suggestions, please let me know.


1 ½ Cup flour
1 Cup (at least) Cheddar, shredded
2 Tablespoons sugar
2 tsp baking powder
½ tsp salt
A pinch of cayenne pepper*
1 egg slightly beaten
1 Cup milk
¼ Cup oil


Preheat oven to 350 degrees F (175 degrees C).Combine the dry ingredients in one bowl, the wet in another.

cheese muffins dry & wet bowls

 Stir the two together. Spoon into greased muffin tin.

cheese muffins batter- 4

(grease the inside and top side) Bake at 350 degrees for 18 —- 20 minutes, or until golden brown.

* Or white pepper. They need just a little zing; you may think them bland without it.

cheese muffins in hand

October 25, 2009 at 4:03 pm 5 comments

Banana Bread


You can’t swing a dead cat without hitting yet another banana bread recipe, but believe me – this one is awesome, and the one you will come back to when you really want a great texture and flavor. Sometimes my “tweaking” nature of fooling around with recipes works, sometimes it doesn’t. I have a pumpkin bread recipe that I really like, and thought I might just substitute smashed up bananas for the pumpkin, and have a real nice pumpkin bread. No dice. Sank like a stone, and therefore never got fully cooked in the center. One of the pumpkin bread recipes I had been using in our home was – let’s say – “bland.” I was trying to eat a little healthier, so I found one that used less fat and sugar, but for some recipes I guess taste trumps. The youngest daughter found one basically like this online. No, it’s probably not as “healthy” as the other one I was making – but is sure tastes better.

1 cup mashed banana
1 cup sour cream
1/4 cup butter or margarine
1 cup white sugar
1/3 cup brown sugar
2 eggs
1 teaspoon vanilla extract
(optional: capful of banana extract)
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees. Grease and flour (really – works much better than spray grease) two loaf pans. (I suggested 4X8 so they’d be taller, but the daughter likes more top crust even though they’re not as tall, so we use 5X9.) Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugars until smooth. Beat in the eggs, then stir in the vanilla and mashed bananas. Combine the flour, baking soda, baking powder and salt in a separate bowl; stir into the banana mixture. Spread the batter evenly into the prepared pans. Bake 40 – 50 minutes, or until a toothpick inserted into the center comes out clean.

bananna bread on cutting board

October 22, 2009 at 4:43 pm 2 comments

Cinnamon Roll Muffins

cinnamon roll muffins 025

Anyone not like cinnamon rolls? You’re excused from the room – the rest of us know the warm, rich, comfort of a great cinnamon roll. I tend to avoid the time and work involved in most yeast breads, but I will make a “batter bread” – one that you stir up on a bowl rather than knead. Don’t be alarmed at the seemingly small amount of batter to divide amongst the muffin tin cups, it will rise as the oven warms up and fill the cups.


Cinnamon Roll Muffins

1 1/2 cups all purpose flour
1/3 cup sugar
1/4 teaspoon salt
4 teaspoons active dry or rapid rise yeast
2/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 large egg

2 tablespoons butter, room temperature
2/3 cup brown sugar
3/4 teaspoons ground cinnamon
pinch ground cardamom

1 cup powdered sugar
1-2 tablespoon milk or cream


In a large bowl, combine flour, sugar, salt and yeast. Combine the milk, oil, vanilla extract and egg in a medium microwave safe bowl. Slowly and gently (like, on medium to low power) warm the mixture until it is just more than lukewarm (100-110F). Combine the slurry with the flour mixture. Mix well, until very smooth, and let rest for 15 minutes. While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Divide the batter between 12 greased muffin cups, grease the top of the muffin tin too. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a chopstick, popsicle stick, fork, etc.)

(Note: You really have to mix most of the topping into the muffin batter. If you leave it just crumbled on top, it will melt and then will boil over on top of the muffin tin, rather than being incorporated into the bread.)

cinnamon roll muffins 014
Place pan into a COLD oven, then set the oven temperature to 350F. Bake for 20 minutes or until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed.

Cool 20 – 30 minutes. Whisk the powdered sugar and milk together to form an icing and drizzling it onto the bread. Serve warm. They’re also delicious reheated in the microwave.

cinnamon roll muffins 005

September 7, 2009 at 6:49 pm 4 comments

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