ZUCCHINI BREAD
1 ½ cups grated zucchini with liquid, 1 cup light brown sugar, ½ cup unsweetened applesauce, 1/3 cup vegetable oil, 2 large eggs, 1 teas vanilla extract. Mix these together. In another bowl mix 1 ½ cups flour, ½ teas baking powder, ½ teas baking soda, ½ teas salt, ½ teas cinnamon. Add this to the first mixture. Stir until just mixed. Pour batter into a greased loaf pan. Bake for 50 minutes in a 350 degree F oven until an inserted toothpick comes out clean. Cool in pan for 10 minutes. Store in covered container in the refrigerator.
CORN BREAD
1 cup cornmeal, 1 cup flour, 1 teas baking powder, ½ teas baking soda, 1/8 teas salt, ½ cup butter (melted and cooled), 1/3 cup brown sugar, 2 TB honey, 1 large egg, 1 cup buttermilk (or 1 cup milk + 1 TB vinegar). Preheat oven to 400 degrees F. Whisk cornmeal, flour, baking powder, baking soda and salt together. In a medium bowl whisk melted butter, brown sugar and honey together until smooth. Whisk in egg and buttermilk. Pour batter into greased and lightly floured 8” square pan. Bake at 400 degrees for 20 minutes. Serve with butter, honey, jam. Serve warm. Can freeze.
CINNAMON ROLLS
Dough: 2 cups flour, 3 TB sugar, 1 TB baking powder, 1 teas salt, 5 TB cold butter (+ 2 TB butter for baking), ¾ cup milk Filling: 2/3 cup brown sugar, 3 TB white sugar, 2 teas cinnamon, 4 TB melted butter, ½ teas vanilla extract. Icing: 3 oz cream cheese softened, 3 TB butter softened, 1 teas vanilla,
1 ½ cups powdered sugar, 1 TB milk. Preheat oven to 375 degrees F. Combine flour, sugar, baking powder, salt and mix. Using pastry cutter, cut 5 TB butter into dry mix. Add milk and mix until combined. Dump dough onto a very well floured surface and roll until it forms a cohesive ball. Continue to flour the surface you are working with as needed. Generously sprinkle flour on top of ball of dough & place a large piece of wax paper on top. Use a rolling pin to roll dough out to about 10” x 12” rectangle. Remove wax paper and mix ingredients for filling. Spread filling over the rectangle of dough, leaving about 1/4” of space as a perimeter around the filling. Carefully roll dough starting with one of the 12” ends and rolling tightly. Press the edge on the roll into the dough so that it sticks. Cut the log into 1” pieces. (If log isn’t holding together, transfer to freezer for 10 minutes and cut again). Melt 2 TB butter in baking sheet. Place rolls in baking sheet about 1” apart. Bake at 375 degrees F for 28 to 30 minutes until lightly brown around edges. Let cool for 5 minutes. Mix cream cheese, butter and vanilla. Gradually add sugar, milk and spread icing over rolls. Let stand for a few minutes.
BAGELS
2 cups flour, 3 tsp baking powder, 1 teas salt, 1 ½ cups plain Greek or other yogurt, 1 beaten egg, bagel seasonings. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, combine flour, baking powder, salt and yogurt. Mix until dough forms. Turn out onto a lightly floured surface and knead until soft and no longer sticky about 1 to 2 minutes. Divide dough into 6 equal portions. Roll each portion into a rope. Pinch ends together to form a bagel. Place onto the prepared baking sheet. Brush the egg wash over the tops of the bagels and top with desired toppings. Bake 15-20 minutes or until golden brown.
FLAKY BISCUITS WITH GRAVY
2 cups flour, 1 TB baking powder, 6 TB chilled butter, 3 TB chilled solid vegetable shortening, ½ cup cold milk, 1/3 cup buttermilk, 3 to 4 TB melted butter. Preheat oven to 425 degrees F. Combine flours, baking powder and salt. Add butter and mix until it resembles cornmeal. Stir in cold milk and buttermilk and mix just until dry ingredients are moistened. Gather dough into a ball and place on a lightly floured work surface. Roll dough into a 4” x 10” rectangle. Brush lightly with melted butter. Fold 1/3 of the long side over on the dough and then fold the other side on top to make 3 layers. Roll dough into an 8” square and cut into 9 square biscuits. Place biscuits 1 1/2” apart on ungreased baking sheet. Brush tops with melted butter. Bake at 425 degrees F for 11 to 14 minutes or until golden brown.
https://www.thespruceeats.com/best-no-yeast-baking-recipes-4845271
