Cranberry Apricot Scones

3 cups flour
½ cup sugar
½ teaspoon baking soda
2 ½ teaspoon baking powder
6 oz. Chopped butter
2 tsp. Vanilla
1 cup buttermilk
1/2 cup dried cranberries (or other dried fruit)

1/2 cup dried apricots (or other dried fruit)

Mix flour, sugar, baking soda, and baking powder. Cut in butter until it resembles cornmeal. Add add-ins, mix in the milk and vanilla. Mix until it forms soft ball. Roll out and bake at 400 degrees for 12 minutes. Freeze. Remove from freezer. Defrost. Brush tops with buttermilk and top with sugar. Reheat in hot oven for 5-7 min until golden brown.
Note: If doing a double batch, divide dough into 4 sections. Roll into circle, and cut into 8 pie shapes.

Raspberry Cake

2/3 cup butter
2 cup sugar
2 egg
2 cup milk
2 teaspoon vanilla
4 cups unbleached flour
6 teaspoons baking powder
1 teaspoon salt
1 pint frozen raspberries

Cream the butter and sugar in a large bowl. Add the egg and beat. Combine the milk and vanilla in a small bowl. Add flour, baking powder and salt and add alternately with the combined milk and vanilla to the creamed mixture. Mix until smooth. Pour the batter into greased and floured baking pan. Sprinkle the raspberries evenly over the batter and bake in a 375 degree oven for about 30 minutes.

Oatmeal Tea Bread

2 cup plus 4 tablespoons flour
1 ½ cup sugar
2 teaspoon salt
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
2 cup quick-cooking rolled oats
4 eggs, beaten lightly
2 1/2 cups applesauce
1 cup raisins
2/3 cup vegetable oil
1/2 cup milk
1/2 cup firmly packed light brown sugar

Combine flour, sugar, salt, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and oats. In a bowl stir together eggs, applesauce, raisins, oil, and milk. Stir the applesauce mixture into the flour mixture and pour batter into a greased 9x5" loaf pan. In a small bowl stir together the remaining 1 teaspoon cinnamon, brown sugar and sprinkle on top of the batter. Bake in 350 degree oven for 55 minutes. Makes 4 loafs

Pumpkin Bread

3 cups sugar
1 cup salad oil
4 eggs, well beaten
1 16 oz. Can pumpkin
3 cups flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon salt
1 cup floured raisins
Mix together sugar, oil, eggs, and pumpkin. Sift together dry ingredients and add. Mix just until blended. Fold in the raisins. Pour into 4 greased and floured 9x 5 inch loaf pans and bake at 350 degrees for 45-50 minutes.

Refrigerator Bran Muffins

15 oz. Box of Raisin Bran
5 cups flour
3 cups sugar
2 teaspoons salt
4 eggs, beaten
1 cup crisco, melted
1 quart buttermilk or soured milk
5 teaspoons baking soda
1 teaspoon cinnamon.

In large bowl, place the raisin bran, flour, sugar, salt and stir. Add beaten eggs, melted Crisco, buttermilk, baking soda and cinnamon. Mix well and store in the refrigerator. Keeps for 6 weeks, do not stir. Fill muffin tins 2/3 full. Bake in 350 degree oven for 18 to 20 minutes

Blueberry Muffins

1 cup flour
½ tsp salt
1 tsp baking powder
½ tsp. Baking soda
2 eggs
1 cup sour cream
5 tablespoons butter (melted)
1 cup firmly packed brown sugar
1 cup rolled oats
1 cup frozen blueberries.

In small bowl combine flour, salt, baking powder, and baking soda. Set aside 2 tablespoons to coat the blueberries. In a large bowl, beat the eggs, add the sour cream, and blend well. Add the melted butter and brown sugar and stir into the egg mixture. Stir in the oats. Fold in the flour mixture, stirring only enough to dampen the flour; the mixture will not be smooth. Toss the blueberries in the reserved flour and stir into the batter. Spoon the mixture in to the muffin tin, filling the cups 2/3 full. Bake at 375 degrees for 25-30 minutes. Makes 1 dozen.

Apple Cinnamon Cake

1 ½ cups sugar
8 oz. Cream cheese
½ cup butter
1 tsp vanilla
2 eggs
1 ½ cups flour
1 ½ tsp baking powder
1/4 tsp salt

Cinnamon Mixture:
1/4 cup sugar
2 tsp cinnamon

4 green apples (peeled)

Combine sugar, cream cheese, butter and vanilla in bowl. Add eggs and mix. Add flour, baking powder and salt. Beat. Combine 1/4 cup sugar and cinnamon in bowl. Combine 2 tablespoons of cinnamon mixture with apples, tossing to mix. Stir apple mixture into batter. Grease and flour bundt pan. Pour batter into pan, top with remaining cinnamon mixture. Cook in 350 degree oven for about 50-55 minutes.

Cranberry Sour Cream Coffee Cake

1 cup butter
1/4 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 ½ tsp baking powder
½ tsp baking soda

Filling:
1 16 oz. Whole cranberry sauce
1 tsp cinnamon

Cream butter and sugar. Add eggs, vanilla and sour cream. Mix well. Add flour, baking powder, and baking soda. Grease and flour bundt pan. Spoon ½ mixture into pan. Place filling in pan. Cover with remaining mixture. Bake in 350 degree oven for 55 minutes.

Blueberry Sour Cream Coffee Cake

1/4 cup butter (2 oz)
1 cup sugar
2 eggs
1 1/4 cup sour cream
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups frozen blueberries (tossed with flour)

Topping
1/3 cup sugar
1 tbl. Cinnamon

Cream together butter and sugar. Add eggs, sour cream and vanilla. All flour, baking powder, baking soda, and salt. Mix. Add blueberries. Make topping. Grease and flour bundt pan. Spoon ½ of batter into pan. Top with ½ topping. Add remaining batter and top with topping. Bake in 350 degree oven 50 minutes.

Sour Cream Banana Bread

1/3 cup butter
2 cup sugar
3 eggs
1 1/2 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
4 mashed bananas
1 ½ cup sour cream

Cream together butter and sugar. Beat in eggs. Add vanilla. Add flour, baking powder, baking soda, and salt. Alternate this with the sour cream. Add bananas and mix until blended. Bake in small loaf pans in 350 degree oven 40 minutes

Chocolate Chip Sour Cream Coffee Cake

Cake Batter
1/4 cup butter
1 cup sugar
2 eggs
1 1/4 cup sour cream
1 tsp. Vanilla
2 cups four
2 tsp baking powder
1 tsp baking soda
½ tsp salt

Topping
3/4 cups packed brown sugar
1/4 cup sugar
2 tablespoon flour
1 tablespoon cinnamon
1 tablespoon butter
1 cup chocolate chips

Cream together 1/4 cup butter and 1 cup sugar. Add eggs, sour cream and vanilla. Stir. Add 2 cups flour, baking powder, baking soda, and salt. Combine ingredients for topping. Grease and flour bundt pan. Spoon ½ batter into pan and top with ½ of the topping. Place remaining batter on top and finish with remaining topping. Bake in 350 degree oven for 50-55 minutes.

Yogurt Poppy Seed Coffee Cake

3 tablespoons poppy seeds
1 cup vanilla yogurt
1 cup butter
1 1/2 cups sugar
4 eggs separated
2 cups plus 2 tablespoons flour
2 teaspoons vanilla extract
2 teaspoons baking soda
Conf. Sugar for garnish

Grease bundt pan and dust with flour. Soak poppy seeds in yogurt. Cream the butter and add sugar. Blend into the yogurt mixture. Beat the egg yolks and add to the mixture. Add vanilla, flour and baking soda. Beat the egg whites until stiff and fold in. Pour the batter into the pan and bake at 375 degrees for 45 minutes. Serves 16-18.