Small buns that resemble butterflies. All kids love them
- 1 cup self-rising flour
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon hot water
- 1/4 cup margarine
- 1/4 cup white sugar
- 1 egg
- 1/4 cup margarine
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons cherry jam
- 1Preheat oven 350 F (175 degrees C). Line a 12-cup-muffin-pan with paper baking cups.
- 2Cream 1/4 cup butter or margarine and white sugar together until pale yellow and fluffy. Gradually add small amounts of beaten egg, beating continuously. In a small bowl, combine cocoa powder and hot water. Stir cocoa mixture into batter. Fold in flour using figure eight movement. If the mixture is too stiff, batter should slowly drop off spoon when lifted from bowl, add a small amount of water. Divide mixture into 12 muffin cups.
- 3Bake for 15 to 20 minutes, or until well risen and firm to touch. Allow to cool.
- 4Cream 1/4 cup butter or margarine until soft. Gradually add sifted confectioners sugar and vanilla extract. Mix cream filling until smooth.
- 5Cut circles from tops of muffins, and halve these to resemble butterfly wings. Put a small amount of cherry jam in the cut out hole, and cover with a teaspoon of cream filling. Place the wing shapes into the cream filling curved side down.
Packaged crescent dinner rolls transform into almond-cinnamon buns, as you jelly-roll them around a mixture of butter, brown sugar, cinnamon and almond extract. An almond-sugar glaze with sliced almonds is the perfect topper.
Baking mix takes a little of the leg work out of these cinnamon rolls that are made from scratch, giving you more time to enjoy eating them.
For a delightful variation on cinnamon buns that requires no rising time, try this rolled bun filled with butter, brown sugar and nuts.
This moist, dense and nutty Carrot Bread has been a family tradition for years.
Has a texture like angel food cake.
This is the bread that Ezekiel lived off of while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe calls for grinding your own flour from a variety of grains and dried beans.
Use skim milk and this recipe is fat free!
Quick and easy to make, oh so fruity, and very yummy!!
This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls...you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals huge mongo biscuits.
This bread can be frozen and is very easy to make.
This is so good and reminds me of a real moist kind of a sweet quick bread. Everybody asks for the recipe: this bread is moist, and easy to make too. Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes. However, you need to increase the amount of blueberries to 3/4 cup.
An easy to make batter bread it's also called Sally Lunn Bread.
Very good!!! The extra sugar makes for a better rise.
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