Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1/2 tsp vanilla extract
• 3 cups flour
• 1 tbsp baking powder
• 1 cup milk
• 5 tbsp cinnamon sugar (or 1 tbsp cinnamon mixed with 4 tbsp sugar)

Preparation

Preheat oven to 300° F. Grease a tube pan or loaf pan. Cream the butter. Add the eggs, sugar, and vanilla extract. Mix well. In a separate bowl, combine the flour and baking powder. Add half the flour to the butter mixture. Mix to combine. Add the milk to the butter mixture. Mix to combine. Add the remaining flour to the butter mixture. Mix to combine. Sprinkle 1/3 of the cinnamon sugar on the bottom of the loaf pan. Add half of the batter to the loaf pan. Sprinkle 1/3 of the cinnamon sugar on top of the batter in the loaf pan. Add the remaining batter to the loaf pan. Sprinkle the remaining cinnamon sugar on the top of the batter. Bake for 1 hour and 15 minutes.

Penzey’s Spices

Ingredients

• 1 1/2 cups sugar
• 1/2 cup butter, softened
• 1 tbsp lemon extract
• 1 tsp vanilla extract
• 4 eggs
• 1 tsp minced lemon peel, rehydrated in 1tbsp water
• 1/2 cup sour cream
• 1/4 cup blue poppy seeds
• 2 cups AP flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk

Preparation

In a small bowl, combine flour, baking powder, and salt. In a larger bowl, beat together sugar and butter until well blended, then add the lemon extract, vanilla extract, and eggs and beat until fluffy. Mix in lemon peel, sour cream and poppy seeds. Add the flour mixture and milk in alternating increments, beating and scraping after each addition. Batter should be thick and fluffy.

Fill cupcake liners approx. 2/3rds full. Bake for 20-24 minutes, rotating pans half-way.

Penzey’s Spices

Ingredients

Cake:

• 1/2 Cup shortening
• 1/2 tsp. salt
• 1 1/2 Cups brown sugar, packed
• 1 egg
• 2 tsp. vanilla extract
• 1 tsp. baking soda
• 1 Cup buttermilk
• 2 Cups flour, sifted
• 1 1/2 Cups pears, peeled and diced into 1/4-1/2 inch cubes

Topping:

• 1/4 Cup cinnamon sugar
• 2 TB. crystallized ginger, finely chopped

Preparation

Preheat oven to 350°. Grease a 9x13 glass pan and set aside. Stir the baking soda into the buttermilk and set aside. Cream the shortening, salt, and brown sugar until light and fluffy. Add the egg and vanilla; mix well. Alternately add the buttermilk mixture and flour to the mixing bowl, beating well after each addition. Fold in the pears and pour into the greased pan. Mix together the cinnamon sugar and chopped crystallized ginger. Sprinkle evenly over the top of the cake. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Penzey’s Spices

Ingredients

• 1 doz. (approx.) green chiles
• 8 oz. grated cheese
• 1 egg
• 1 c. milk
• 1/4 c. flour
• 1/2 tsp. salt

Preparation

Line the bottom of a 13x9 greased pan with green chiles. Top with cheese. Combine egg, milk, flour, and salt. Pour over chiles. Bake at 350 for 45 minutes.

Ingredients

• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 1/8 c sugar
• 1/2 c vegetable oil
• 2 tbsp buttermilk
• 1/2 tsp vanilla
• 3 ripe medium-large bananas, mashed
• 1/2 + 1/3 cup chopped walnuts

Preparation

Preheat the oven to 325º. Grease a 9 x 5 x 3 loaf pan and dust with flour. Blend together the flour, baking soda and salt and set aside. Mix together the egg, sugar and vegetable oil until combined. Add the flour mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until combined. Fold in 1/2 cup chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining 1/3 cup chopped nuts. Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire reack before removing from pan.

Starbucks

Ingredients

[CP: If making this recipe for two, halve it!]

For the pancakes:

• 2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tbsp. sugar
• 4 eggs, separated
• 2 cups milk
• 4 tbsp unsalted butter, melted plus more for cooking
• fillings
• syrup

For the cinnamon filling (optional):

• 1/2 cup granulated sugar
• 2 Tbs. all-purpose flour
• 1 1/2 Tbs. ground cinnamon
• 1/4 tsp. salt
• 4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room temperature

For the cream cheese frosting (optional):

• 3 oz. cream cheese, at room temperature
• 4 Tbs. (1/2 stick) unsalted butter, at room temperature
• 1 1/2 cups confectioners’ sugar
• 3 to 4 Tbs. milk

Preparation

If making the cinnamon filling: In a bowl, stir together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.

If making the cream cheese frosting: In the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners’ sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.

_For the pancakes: _In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks. Then whisk in the milk and the 4 tbsp melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2-3 min. Using a rubber spatula, gently stir the whites into the batter in 2 additions.

Put 1/4 tsp butter in each well of the filled pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 tbsp batter into each well. Put 1 tsp of the filling of your choice in the center of each pancake and top with 1 tbsp batter. (Good fillings other than the cinnamon include cheese/bacon, fresh berries, or banana.) Cook until the bottoms are golden brown and crispy, 3-5 min. Using 2 wooden skewers (or chopstick), flip the pancakes over and cook until golden and crispy, about 3 min more. Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream, or topped with the frosting. Makes about 40.

Williams-Sonoma

Ingredients

• 2 1/2 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 large egg beaten until light yellow
• 1 cup milk
• 3/4 cup honey
• 2 tbsp butter, melted
• 1/2 tsp vanilla
• 1 1/2 cups chopped walnuts or pecans

Preparation

Preheat oven to 350, grease 9 x 5 inch loaf pan.

Whisk first 4 ingredients until blended. Mix the next 5 ingredients in a bowl. Beat the liquid ingredients into the dry ones until just blended. Fold in the nuts. Pour the batter into the greased pan. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool slightly then unmold.

Joy of Cooking calendar

Ingredients

• 1 1/4 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 3/4 cup sugar
• 2 large eggs, beaten
• 1/2 c vegetable oil
• 1 tsp vanilla
• 1/2 tsp salt
• 2 cups grated zucchini, squeezed of excess moisture
• 1 1/2 cups ground pecans or walunts

Preparation

Preheat oven to 350. Grease a 9 x 5 inch loaf pan.

Whisk together first four ingredients. Blend the next 5 ingredients in a bowl. Stir in the dry ingredients. Blend in the zucchini and nuts with a few swift strokes. Scrape the batter into the greased pan. Bake until the bread pulls away from the sides of the pan, about 45 min. Cool in the pan on a rack for 10 minutes before unmolding to cool completely on the rack.

Joy of Cooking Calendar