Breads and Muffins

Jewish Babka or Cinnamon and Chocolate loaves are made with yeast and rely on a mere half cup of oil instead of the copious amounts of butter often associated with this recipe. Babka features either a cinnamon raisin or cocoa filling and makes three loaves, all cinnamon, all chocolate or mix it up. Each loaf is filled and rolled separately.

Read over all of the instructions before you proceed.

You will need three 9 x 5″ loaf pans, well-greased.


  • 1 cup apple juice
  • 1/2 cup honey
  • 1 tsp. salt
  • 2 oz. fresh cake/compressed yeast -or- 3 envelopes* of active dry yeast (0.25 oz. each, not rapid rise)
  • 1/2 cup oil
  • 2 eggs, at room temperature, well beaten
  • 7 cups flour (more or less)
  • *you can manage by using only 2 – 2.5 envelopes of yeast because there are only 7 cups of flour in the recipe

Cinnamon Filling:

  • 1/2 cup oil or 1/4 cup softened pareve margarine
  • 3/4 cup honey
  • Cinnamon
  • 3/4 cup raisins

Chocolate Filling:

  • 1/2 cup oil or 1/4 cup softened pareve margarine
  • 3/4 cup brown sugar
  • 3/4 cup cocoa


  • 1 tbsp. pareve margarine, softened
  • 1/4 cup flour
  • 3 tbsp. sugar

Pour apple juice and honey into a small saucepan and heat slightly, just until warm, no more. (if mixture is too hot, yeast will not activate) Remove from heat source. Stir the salt and yeast into honey mixture. Let stand for 5-10 minutes until bubbly and yeast is activated. You should be able to smell the yeast and it should be dissolved.

Pour oil into a large bowl, stir in eggs and then, add yeast mixture from saucepan. Slowly stir in the flour until a batter forms and it does not stick to sides of bowl. Turn out dough onto a well-floured board. With floured hands, knead for about 5 minutes.

Place dough in a large oiled bowl. Turn dough around so that oiled top is exposed. Cover with tea towel or cloth. Let stand in a warm place until doubled in bulk, for about 1 hour.
Punch down dough. Divide into three equal pieces.

Proceed with first loaf: roll a third of dough into a 10 x 8 inch rectangle. (you will repeat this process with remaining two pieces of dough)

To fill with Cinnamon:
Spread a light coating of oil or margarine over dough. Drizzle 1/4 cup only of honey over oil. Sprinkle cinnamon and raisins over honey, distributing evenly over dough surface. Roll up dough on the long 10″ side as you would for a jelly roll.

To fill with Chocolate:
Spread a light coating of oil or margarine over dough. Combine brown sugar with cocoa and sprinkle all over dough, distributing evenly. Roll up dough on the long 10″ side as you would for a jelly roll.

Combine topping ingredients until they have consistency of coarse crumbs. If too wet, add a bit more flour.
Shape the dough by twisting the rolled up loaf lightly, from one end to the other. Place in well greased loaf pan. Sprinkle top with one third of crumb topping.

Once you have filled, rolled, twisted and placed each of the three loaves into well-greased pans, cover the loaves. Let them stand in a warm place for 30 minutes for final rise.

Preheat oven to 350 degrees F. Uncover loaves and bake for 35-40 minutes.

Cooled loaves can be wrapped up and frozen.

Source: Spice and Spirit – The Complete Kosher Jewish Cookbook, Lubovitch Women’s Cookbook Publication.

Lemon Coconut Loaf with Cream Cheese Filling is an excellent loaf recipe from the Land O’Lakes Company, producer of butter and other dairy products in the United States. This recipe is relatively easy to make and looks very appetizing once glazed and set on an attractive serving plate. The cream cheese toasted coconut filling is a wonderful surprise.

Loaf Ingredients:

  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 3 tbsp. lemon juice
  • 1 tbsp. freshly grated lemon zest
  • 1 3/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt

Filling Ingredients:

  • 3/4 cup sweetened flaked coconut, toasted* (make this ahead of time)
  • 3-4 oz. cream cheese (a 3 oz. pkg. or half a 250 gr. package), softened
  • 3 tbsp. powdered or confectioner’s sugar
  • *To toast coconut: spread coconut into single layer on ungreased baking sheet. Bake at 350°F. for 5 to 10 minutes, stirring occasionally, until light golden brown. Remove from baking sheet. Cool completely.


  • 1/2 cup powdered or confectioner’s sugar
  • 2 to 3 tsp. half and half, whole or 2% milk

Heat oven to 350°F. Grease and flour 8×4-inch loaf pan or coat with cooking spray.

Batter: Combine sugar, butter and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1/2 cup milk, lemon juice and lemon zest; continue beating until well mixed. Stir in flour, baking powder and salt until blended.

Filling: Reserve 2 tablespoons toasted coconut; set aside to be used later as topping. Combine cream cheese and 3 tablespoons powdered sugar in small bowl until well mixed. Stir in remaining coconut.
Spoon half of batter into prepared pan. Drop teaspoonfuls of filling mixture evenly over batter. Spoon remaining batter over filling; smooth top with back of spoon.

Bake for 50 to 55 minutes or until top is deep golden brown. Cool in pan 10 minutes. Remove from pan to cooling rack; cool completely.

Glaze: Combine 1/2 cup powdered/confectioner’s sugar and enough half & half or milk in small bowl for desired glazing consistency. Spoon over cooled bread; sprinkle with reserved coconut.

Lemon Coconut Loaf serves: 12-16, depending on thickness of slices

This Traditional Jewish coffee cake (made with yeast) or ‘Babka’ is a delicious dairy recipe made with  butter, lemon and a creamy cheese filling. Prepare two cakes in round 9″ pans and top with the excellent streusal topping recipe below. Fabulous and mouth-watering!

Ingredients for Coffee Cake Dough:

  • 1 tsp. sugar
  • 3/4 cup lukewarm water
  • 1 pkg./packet dry yeast
  • 1 cup milk
  • 6 tbsp. butter, softened
  • 2 tsp. lemon rind
  • 1/3 cup sugar
  • 1 tsp. salt
  • 2 eggs plus 2 egg yolks
  • 3 1/2 – 4 cups all purpose flour
  • 1/2 cup raisins

In a large bowl, dissolve 1 tsp. sugar in 3/4 cup lukewarm water and sprinkle yeast on top. Let stand for 10 minutes and stir well – yeast should ‘activate’. Add milk, butter, lemon rind, sugar, salt and eggs to yeast mixture.

Beat in half of the flour until smooth. A bit at a time, add remaining flour (enough so that you can handle the dough, leave out a 1/2 cup if you find that dough becomes too stiff) and knead well for 5 minutes. (use a standing mixer with dough hook, if desired – honestly, it’s not necessary) Form into a ball and place into a large bowl that has been greased. Cover top of bowl with a tea towel or cloth. Let the dough rise in a warm place until doubled in size for about 60-90 minutes.

Remove cloth and punch down dough. Cover again and let rise a second time until doubled in bulk. This will take about 45 minutes. Uncover and punch down dough again. Knead in the raisins.

Cheese Filling:

  • 8 oz. cream cheese
  • 1/2 cup cottage cheese
  • 1 egg yolk
  • 1/2 cup sugar
  • 1 tsp. lemon rind

Beat cream cheese and cottage cheese together until smooth. Beat in egg yolk and sugar and stir in lemon rind.

Grease two 9″ round layer pans. Preheat oven to 350 degrees F.

Crumb Topping:

  • 1/3 cup chopped walnuts or pecans
  • 3 tbsp. flour
  • 3 tbsp. butter, softened
  • 3 tbsp. sugar
  • 1/4 tsp. cinnamon

Assemble Cakes: Divide dough into 4 equal parts. Press one part into bottom and sides of each pan. Spread about 1 cup cheese filling over dough in each pan. Shape remaining dough (remaining 2 pieces) into 9 inch circles, like a top pie crust to cover visible cheese filling in each pan. Place each circle on top of cheese filling and press edges to seal.

Sprinkle half of crumb topping over each babka.

Let rise in warm place for about one hour or until dough rises and reaches top of pan – NOT UNTIL DOUBLED!

Before baking, place a piece of tin foil, loosely, over top of each cake. Bake at 350 degrees F for about 40 minutes.

Remove from oven, invert onto wire rack and then turn right side up. Let cool for 30 minutes before slicing.
Coffee Cake recipe yields: 2 cakes

Source: Spice and Spirit – The Complete Kosher Jewish Cookbook, A Lubavitch Women’s Cookbook Publication. (terrific resource!)

Honestly, the fragrance of Challah baking in the oven is unmatched. This excellent recipe is from cooking teacher Diane Ziegler-Hoffman and was published in the South Florida Sun-Sentinel (March 2009). This recipe yields two large loaves. You can freeze the Challah (otherwise known as egg bread) in a large freezer bag for a month.


The author notes that the recipe was adapted from ‘Jewish Holidays Cookbook’ (DK Publishing, 2008, by Jill Colella Bloomfield).

  • 2 1/2 cups warm water
  • 1 tablespoon active dry yeast
  • 1/2 cup honey
  • 6 tablespoons vegetable oil
  • 2 eggs
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 8 cups flour plus more as needed
  • 1 egg, lightly beaten
  • 2 tablespoons sesame seeds

Pour water into bottom of a large mixing bowl. Add yeast and let sit 1 minute. Add honey, oil, eggs, sugar and salt. Stir to combine.

Scoop spoonfuls of flour into the wet mixture, combining well after each addition; use your hands to mix ingredients. As you continue adding flour, the mixture will thicken.

After incorporating 8 cups of flour, knead the dough in the bowl until it is smooth. Add up to 1/2 cup additional flour if the dough is sticky.

Allow dough to rise 1 hour in a warm place; the dough should double in size.

Turn the dough out onto a lightly floured surface. Punch the dough to deflate it. Divide dough into 2 equal pieces and knead each piece 3 minutes. If dough is sticky, add a little flour as you knead.
Grease 2 large baking sheets with margarine.

Divide each piece of dough into 3 equal pieces (you will have 6 pieces). Roll each piece into a rope about 1 1/2 inches in diameter. Take 3 ropes (these are the strands of your braid) and bring them together at one end. Begin braiding. After the ropes are fully braided, tuck both ends of the braid under the loaf.

Repeat with the other ropes to form another braided loaf. Place each on a prepared baking sheet. Cover each loaf with a slightly damp towel and allow the loaves to rise 45 minutes.

Preheat the oven to 375 degrees. After the loaves have risen, use a pastry brush to spread beaten egg over each loaf. Sprinkle each with 1 tablespoon sesame seeds.

Place on the lowest rack of the oven and bake 35 to 45 minutes until deep golden color and should sound hollow when tapped.

Note: To prepare frozen challah loaf, remove from freezer and place in middle of 350 degree oven, completely covered in foil wrapping, for 15-20 minutes.

Challah Bread (eggless) is a unique bread recipe created by Bat Sheva Schondorf, a former Montrealer living in Jerusalem. Please note that this recipe is eggless and makes four large loaves, enough for a few Shabbat dinners.

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It is also worth noting that aside from the yeast, the other amounts listed below may require a bit more or less, depending on the texture of the dough and moisture that surrounds it. The recipe can be cut in half to yield two loaves.

Ingredients for Challah:

  • 5 lb. bag of flour, plus a little extra
  • 3 tbsp. regular yeast (6 little packages)
  • 6 cups warm water
  • 3 tsp. salt
  • 1/2 cup sugar
  • 3/4 cup oil
  • Egg whites, to coat top of bread
  • Sesame seeds
  • Poppy seeds

Mix the flour and yeast in a large bowl. Add the rest of the ingredients until dough is formed. For easy of mixing, it is advisable to create a ‘well’ in the centre of the flour, a space that is ’empty’ where you add these ingredients. Add a little more flour if the dough is too sticky.

Once dough is formed, place on lightly floured surface and knead until it is smooth and elastic. Divide dough into two parts and and form large balls. Place into large oiled bowls. Cover each bowl with a damp towel and place in a warm spot, away from drafts, to allow dough to rise until doubled in size. Uncover and punch down.

If you have time, let the dough rise once again for 45 minutes and if not, shape the bread at this point.
Divide the dough into as many portions as you need – this recipe makes 4 sizeable challahs or many rolls. Braid dough into challahs or shape into rolls or do both.

Cover each prepared challah and/or rolls with a damp dishtowel and let rise until doubled in size. Uncover and brush with egg whites and sprinkle with sesame or poppy seeds.

Heat oven to 350 degrees and bake challahs for 30-40 minutes. Extra challah can be frozen for the next Shabbat.

Thank you to Peggy.

Who doesn’t like Banana Bread? Fill your home with the aroma of this nutritious and tasty recipe. For a pareve bread, use semisweet or pareve chocolate chips.


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  • 2 cups flour (you can also use 2/3 white flour, 1/3 whole wheat flour)
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips (or substitute raisins)
  • 1 cup mashed ripe bananas (about 3 medium)
  • 2 eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 1/2 cup oil
  • 1/4 cup milk

Preheat oven to 350 degrees F. Grease a loaf pan.

In a bowl, combine dry ingredients and stir in nuts and chocolate chips.

In a larger mixing bowl, combine bananas, eggs, vanilla and oil. Use a whisk to mix well. Fold in the dry ingredients, mixing only until ingredients are moistened.

Pour batter into prepared loaf pan and bake for 50-60 minutes. Check for doneness by inserting toothpick in centre of loaf – when it comes out dry, loaf is ready.

Cool and serve. Once completely cooled, Make sure to store in airtight container or wrap tightly.

Note: You may add 1/8 tsp. of cinnamon to the dry ingredients – it seems to bring out the taste of the bananas – good idea if you like cinnamon.

This easy recipe for Refrigerator Bran Muffins makes approximately 2 1/2 to 3 dozen regular sized muffins that are delicious and light in texture. Store the batter in an airtight container in the fridge for a few weeks and make fresh bran muffins as needed. Adapt the recipe to suit your tastes: add grated orange or lemon zest, stir in a spoonful of marmalade or jam, small pieces of candied ginger, cranberries, chocolate chips or your favorite flavor extracts.


  • 1 cup boiling water
  • 3 cups whole bran cereal (such as Kellogg’s All Bran)
  • 1/2 cup margarine or room temperature butter (you may also use 1/4 cup margarine and 1/4 cup oil plus 1 tbsp. oil, if desired)
  • 1 1/2 cups white sugar
  • 2 tsp. vanilla extract
  • 1-2 tbsp. maple syrup, optional
  • 2 eggs
  • 2 cups buttermilk*
  • 2 1/2 cups all-purpose flour (you may use half all-purpose and half whole wheat, if desired)
  • 2 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup raisins

Grease or line muffin tins.

In a small bowl, combine ONE CUP ONLY of the bran cereal with one cup of boiling water and let it stand until it has cooled.Set aside the remaining 2 cups of bran cereal. All of the bran cereal will be added to the batter later on.

In a large bowl, cream together margarine and sugar until well-blended. Add vanilla (and maple syrup) followed by the eggs, beating them in one at a time, until all ingredients are incorporated. Add the buttermilk, beating on low to avoid spatters. Mixture will be quite loose. Add flour, baking soda and salt, beating on low, only until blended.

Fold in remaining 2 cups of bran cereal and raisins. Follow this by folding in the bran mixture that has cooled.
Fill the lined muffin tins and bake on centre oven rack at 400 degrees for 20 minutes (25 minutes for extra large muffins) until tops are golden brown and firm to the touch.

Cool and serve. Store the baked Refrigerator Bran Muffins in an airtight container. Remaining batter should be kept in an airtight container in the fridge – it can last for weeks.

* You may substitute these ingredients for buttermilk: 2 tbsp. lemon juice or vinegar added to enough milk to make 2 cups, you may also use light sour cream or plain yogurt. It is worth noting that buttermilk really enhances the texture and taste of these muffins.

This bran muffin recipe has been adapted from ‘Six Week Bran Muffins’ found on

My search for the best recipe to make Oatmeal Raisin Muffins is over – I think that the ‘Oatmeal Muffins’ recipe from Epicurious dating back to the 1940’s cannot be beat. The muffins are easy to prepare – I made a few changes to the original recipe adding margarine instead of butter and a teaspoon of vanilla. You can prepare the whole recipe by hand using a sturdy spatula or large spoon.


  • 1 cup rolled oats (you can use Quaker ‘Minute’ Oats but not Instant)
  • 1 cup buttermilk (or plain yogurt or sour milk*)
  • 1 large egg, beaten lightly
  • 1 tsp. vanilla extract
  • 1/2 cup brown sugar, packed firmly
  • 1 stick (1/2 cup) butter, melted and cooled (and/or margarine)
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup dried currants, or raisins (you may plump them by letting them stand in hot water)
  • Optional: 1-2 tbsp. maple syrup

Preheat oven to 400 degrees – grease or line muffin tins.

In a large bowl, combine oats and buttermilk. The original recipe suggests that you let the mixture stand for one hour – I find that 15-20 minutes is enough with regular oats, a couple of minutes only are needed for ‘Minute’ oats.

If you are using butter, melt it and let it cool down. I prefer to use margarine (room temperature) in this recipe with a tablespoon of melted butter mixed in for added flavor.

Add egg, vanilla, sugar and butter (or margarine) to oat mixture, stirring until just combined.
In another bowl, sift together flour, salt, baking powder and baking soda. Add to oat mixture. Stir until just combined and fold in currants or raisins.

Spoon batter into prepared muffin tins until 3/4 full. Bake in middle of oven until golden brown and a tester comes out clean, about 20 minutes.

*For sour milk, add 1 tbsp. vinegar or lemon juice plus enough milk to make 1 cup. Let it stand for a few minutes.

Makes 12 oatmeal raisin muffins.

Strawberry Muffins are a delicious treat for Sunday brunch or anytime. This easy muffin recipe can be made with butter, margarine or oil – as muffins go, these are rather lowfat. No mixer needed – yay!

Ingredients for Strawberry Muffins:

  • 2 cups all-purpose flour (use whole wheat or half and half, if desired)
  • 1/2 cup sugar
  • 1 1/2 tsp. baking soda
  • Pinch of cinnamon, if desired
  • 2 large eggs, lightly beaten
  • 1 cup plain yogurt
  • 1/4 cup softened butter, margarine or oil (1/4 cup plus a tbsp.)
  • 1 tsp. vanilla
  • 1 cup chopped strawberries

Preheat oven to 375°F. Grease or line 12 regular sized muffin tins.

In a large bowl, sift together flour, sugar, baking soda and if desired, a pinch of cinnamon. Gently stir in the strawberries.

In another bowl, stir together eggs, yogurt, butter and vanilla until blended. Add this wet mixture to the flour mixture and stir only until a batter is formed. The batter will be lumpy and it is important to not to overmix.
Spoon the batter into the muffin cups.

Bake for 20-25 minutes until centre of muffins spring back to the touch and are golden brown.

Serves: 12 regular muffins

Date Loaf is a delectable snack or dessert that is both moist and flavorful. You can prepare this delectable loaf recipe by hand, without a mixer. This easy bread recipe is not only easy to make, it is pareve.


  • ½ tsp. baking soda
  • ½ lb. pitted dates, finely chopped
  • 1 cup boiling water
  • ½ cup plus one tbsp. oil
  • 1 cup white sugar
  • 1 ½ cups flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ cup chopped walnuts
  • 2 eggs, lightly beaten
  • Grated rind of 1 orange
  • ½ tsp. vanilla

Preheat oven to 350 degrees F. Grease a 9” x 5”x 3” loaf pan.

Sprinkle baking soda over dates in a large bowl. Add boiling water and oil. Set aside until dates have softened a bit.

In another bowl, sift sugar, flour, baking powder and salt together. Stir date mixture into dry ingredients. Add nuts.

Fold in eggs, orange rind and vanilla to the mixture. Mix all ingredients until well blended.

Pour batter into prepared loaf pan and bake for 50-60 minutes.

When toothpick inserted in center of date nut loaf comes out clean, remove from oven.

Zucchini Bread is a delicious snack or light dessert made with fresh and nutritious ingredients. This recipe makes two loaves – give one to a friend.


  • 2 cups grated zucchini
  • 3 eggs
  • 1 cup oil
  • 3/4 white sugar
  • 3/4 cup brown sugar
  • 2 tsp. vanilla
  • 3 cups flour
  • 1 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup raisins
  • 1 cup chopped walnuts or pecans

Preheat oven to 350 degrees F. Grease two 8″ x 4″ inch loaf pans.

Place grated zucchini in a strainer and gently push out some of the excess water. Set aside.

In a large bowl, beat eggs until light and fluffy. Add oil and sugars. Stir in zucchini and vanilla.

In a separate bowl, combine flour, cinnamon, baking powder, baking soda, salt and nuts.
Add dry ingredients to egg mixture, stirring only until moistened. Fold in raisins and nuts.
Pour batter into two prepared loaf pans. Bake for 50-60 minutes, until golden brown and toothpick comes out clean.

Cool, slice and serve.

Cornbread is an easy recipe that makes a very tasty, muffin-like cake. A delicious snack or addition to your breakfast.


  • ¾ cup sugar
  • ½ cup oil
  • 2 eggs, beaten
  • 1½ cups flour
  • 3 tsp. baking powder
  • 1/8 tsp. salt
  • 1½ cups cornmeal
  • 1 cup milk
  • 1/2 cup blueberries, or other berries that you like

Preheat oven to 375 degrees F. Grease a square cake pan.

Blend sugar and oil. Mix in eggs. Blend dry ingredients and put into creamed mixture, alternating with milk. Pour into prepared pans and bake for 30 minutes.

Cake should be firm in centre. Delicious warm.

Cranberry Bread is an easy loaf recipe that can be prepared by hand in only a few minutes. It is important to avoid over mixing the ingredients to retain moisture in finished product. This muffin-like bread is tangy and full of fruit flavor.


  • 2 cups flour
  • ¾ cups sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • ½ tsp. baking soda
  • ¼ cup margarine or butter
  • 2 eggs, beaten
  • ¾ cup orange juice*
  • 1 tbsp. orange rind, if desired
  • 1 cup fresh or frozen cranberries (substitute blueberries or raisins, if desired)
  • ¾ cup chopped nuts, if desired
  • Pinch of cinnamon, if desired

Preheat oven to 350°F. Grease a loaf pan.

In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. Cut in pieces of butter or margarine to the flour mixture. Use a fork or pastry blender to moisten flour mixture with the butter/margarine until it becomes crumbly.

Combine eggs, orange juice and rind – pour into flour mixture. Mix only enough to moisten the ingredients. Fold in the cranberries and nuts.

Pour batter into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Let the loaf cool –slice and serve.

*Orange Juice blends including peach, mango and pineapple are excellent in this recipe.

Carrot Muffins take only minutes to prepare. This particular recipe is the best one that I have found – I have tried many others that do not measure up. You can follow the directions as given below – Note: You make the entire muffin recipe by hand without using a hand mixer.


  • 2 eggs
  • 3/4 cup sugar
  • 1 1/2 cups flour
  • 1 cup carrots, grated (2-3 medium)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon (I use 1 1/2 tsp. because I love cinnamon)
  • 2/3 cup oil
  • 1 tsp. vanilla (use 1 1/2 if you love the taste of vanilla)
  • 1/2 cup crushed pineapple, drained
  • Optional add ins: 1/2 cup raisins, 1/2 cup chopped walnuts
  • or pecans, 1/4 cup shredded coconut, pinch of powdered or finely grated nutmeg

Preheat oven to 350 degrees F – grease or line muffin tins.

Beat eggs and sugar until smooth – use a hand mixer or simply use a spatula or spoon and mix by hand. Add remaining ingredients one at a time and mix only until moistened.

Fill prepared muffin cups and bake for 25-30 minutes until a toothpick inserted in the centre comes out clean.

Makes 12 regular muffins

Adapted from: Eat Hearty by Jacqueline Margolese

Baked Doughnuts are made with yeast and as indicated, they are baked, not fried. Read over the entire recipe before you start – assemble the ingredients and utensils needed ahead of time. Follow the recipe step by step; as baking recipes go, this one is fabulous.

Donut Recipe:

  • 1 1/3 cups milk
  • 2 tbsp. butter
  • 2 1/2 tsp. yeast
  • 4 1/2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon salt
  • 2/3 cup granulated sugar
  • 2 eggs


  • 3 tbsp. butter
  • 2 oz/ unsweetened chocolate
  • 2 cups powdered sugar
  • 1/4 cup water

In a small saucepan over medium, heat the milk and butter until the butter is just melted. Set aside until cooled to between 95 and 105 degrees. Once the milk mixture has cooled to the necessary temperature, transfer to the bowl of a stand mixer. Add the yeast and let stand until bubbly, about 5 minutes.

Meanwhile, sift together the flour, cocoa powder and salt. When the yeast and milk are ready, add the flour mixture, sugar and eggs. Using the mixer’s dough hook attachment, mix on low speed until the dough for Baked Doughnuts comes together. Increase speed to medium and mix for 3 minutes.

Transfer the dough to a clean bowl, cover with a towel and let rise for 1 hour.

Coat 2 baking sheets with cooking spray.

Transfer the dough to a lightly floured surface and roll out to 1/2 inch thick. Use a 3-inch round cookie cutter (or drinking glass) to cut out circles, then use a 1-inch round cutter to remove center holes from each.
Arrange the rings and holes on the prepared baking sheets. Cover loosely with a towel and let rise for 30 minutes.

Heat the oven to 350 degrees.

Bake the doughnuts for about 20 minutes, or until they feel slightly firm to the touch. The doughnuts will not change color. Transfer the doughnuts to a wire wrack to cool at least 15 minutes before glazing.

To make the glaze, in a small saucepan over low heat, melt the butter and chocolate. Stir until fully melted, then remove from the heat. Stir in the powdered sugar and water. Let cool slightly, then dunk doughnuts into it.

Yield: 24 Baked Doughuts, 24 donut holes

Source: (Article by Alison Ladman, January 12, 2010)

Bread Pudding is a delicious brunch recipe that will satisfy your craving for something sweet and rich. It resembles oven baked French Toast because the bread absorbs the moist egg mixture resulting in a rich pudding. It is worth noting that this recipe may include any or all of your favorite treats: chocolate chips, nuts, raisins, cranberries, blueberries – the possiblities! Brunch is not the only occasion that calls for this recipe — it can be prepared and reheated for breakfast, lunch or as a light meal.


  • 8 cups challah, cut into cubes, crust removed
  • 4 eggs
  • 1 ½ cups milk
  • ¾ cup cream or half and half
  • 1 cup maple syrup
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/2 cup pecan pieces, optional
  • ¾ cup chocolate chips, optional

Preheat oven to 350°F. Generously grease a square or oblong baking dish.

Place bread in a large bowl and set aside. In a second bowl, whisk together eggs and slowly add milk. Beat well and add cream or half and half. Gradually stir in maple syrup, cinnamon and vanilla.

Pour the egg mixture over the cubes of bread in the larger bowl. Make sure that all of the bread pieces are moistened. If not, stir in a bit more cream or milk.

Add any optional ingredients: for example, add 1/2 cup of pecans and 3/4 cup chocolate chips to the mixture, distributing them evenly.

Refrigerate bread mixture for one hour.

Transfer bread mixture into greased baking dish. Bake for 50 minutes on middle rack of oven. When pudding is golden brown and the centre is firm to the touch, remove from oven.

Note: If the centre is not baked, loosely cover bread pudding with piece of aluminum foil and bake for an extra 5-10 minutes.

Mandarin Muffins are a delectable addition to any brunch and make a very tasty snack.


  • 1 can mandarin oranges, drained and chopped into small pieces
  • 1-1/2 cups flour, sifted
  • 1/2 cup sugar
  • 1-3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup butter, softened
  • ½ cup milk
  • 1 tsp. vanilla extract
  • 1 egg, beaten

Topping Ingredients:

  • ¼ cup sugar
  • ½ tsp. cinnamon
  • ¼ cup butter, melted

Preheat oven to 350 degrees F. Grease or line muffin tins.

Drain mandarin oranges thoroughly. In large bowl combine dry ingredients. Cut in butter until mixture becomes crumbly. Add milk, vanilla and egg stir mixing only enough to moisten dry ingredient. Do not overmix or muffins will not be moist. Stir in mandarin oranges. Divide batter evenly into prepared muffin tins.

Bake for 15 minutes and check for doneness – if toothpick inserted in centre of muffin comes out clean, muffins are ready.

Combine sugar and cinnamon together in a bowl. While the muffins are hot, dip tops into melted butter then roll them into cinnamon sugar mixture. Serve warm.

Quick Bran Muffins are a great way to begin the day. This is a an easy muffin recipe that you can use over and over again. Add your favorite berries, raisins, nuts or chocolate chips for extra flavor.

Ingredients for Quick Bran Muffins:

  • 1 cup all-purpose flour (white and/or whole wheat)
  • 1/2 cup packed brown sugar
  • 3 tsp. baking powder
  • 1 cup milk
  • 1 large egg
  • 1/3 cup oil
  • 2 1/2 cups bran flakes
  • 1 tbsp. maple syrup
  • 3/4 cup raisins, berries, nuts or chocolate chips, if desired

Preheat oven to 400 degrees F. Grease or line a dozen regular muffin cups.

In a large bowl, stir together flour, brown sugar and baking powder.

In a small bowl, blend milk, egg and oil, mixing well.

Add egg mixture to dry ingredients, stirring just enough to moisten. Add bran flakes and maple syrup. Stir ingredients only until incorporated, including any fruit, nuts or chips.

Pour batter into muffin cups until 3/4 full and bake for 20 minutes or until firm in centre and golden brown.

Makes a dozen bran muffins, regular size.

Banana Muffins are easy to prepare and even easier to devour. Mix all ingredients by hand and you will have muffins fresh out of the oven in a half hour.


  • 1 ½ cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • 1/8 tsp. cream of tartar
  • ½ cup sugar
  • 1 egg
  • 1/3 cup oil
  • 1 tsp. vanilla extract
  • 1 ½ cups mashed bananas
  • Add in: 1 cup cranberries, raisins or blueberries (or a combination)or chocolate chips

Preheat oven to 375 degrees F. Grease or line muffin tins.

Lightly whisk the dry ingredients together in a medium sized bowl. In a small bowl, lightly whisk together the egg, oil and vanilla, slowly incorporating the bananas and fruit or chocolate chips.

Add the wet ingredients to the flour mixture and stir only until moistened – do not over mix.

Pour batter into prepared muffin tins and bake for about 20 minutes, or until golden brown and firm in the centre.


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