3 cups (13 1/2 ounces) all purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons butter
1/3 cup orange marmalade
1 cup milk
1 teaspoon lemon juice
Preheat oven to 350 degrees, and spray a loaf pan with baking spray. I used a 9 x 5 loaf pan, but a smaller one would be fine.
In a medium bowl, mix the flour, baking powder, and salt.
In a small pan, heat the milk and butter just enough to melt the butter. Take it off the heat and add the marmalade and stir to break up the marmalade. Let the mixture cool, then add the lemon juice.
Add the wet ingredients to the dry and stir to combine, then put it in the prepared loaf pan.
Bake for 40 minutes, until the loaf is nicely browned.
Remove the bread from the pan and let cool on a rack before slicing.
3 cups flour
4 tsp baking powder
1 cup sharp cheddar cheese
1/4 cup sugar
2 tsp garlic powder
1/2 tsp dried Italian seasoning
1 1/2 cup milk
1/4 cup canola oil
Preheat oven to 350 degrees. Grease a 9 in loaf pan.
In a mixing bowl, whisk together flour, baking powder, sugar, garlic powder and Italian seasoning. Set aside.
In another bowl, mix milk, egg and canola oil until well combined.
Mix dry ingredients into wet ingredients and until combined.
Fold in cheddar cheese.
Pour into prepared pan, If desired, sprinkle with some additional Italian seasoning.
Bake for 45 minutes to 1 hour.
Let bread cool for approx 15 minutes before cutting.
2 1/2 cups All-Purpose Flour
1/3 cup Granulated Sugar
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
8 tablespoons Butter, Cold
1 10 ounce jar Maraschino Cherries
1/2 cup Mini Chocolate Chips
3/4 cup Heavy Cream
1 teaspoon Pure Almond Extract
For the Glaze:
1/2 cup Powdered Sugar
1 1/2 tablespoons Maraschino Cherry Juice
Preheat oven to 400°F.
Stir together the flour, sugar, baking powder, and salt. Use a pastry blender or fork to cut in the cold butter until you see small pea-sized pieces. Place bowl in the refrigerator while your prep the other ingredients.
Drain the cherries thoroughly, saving the juice for later. Quarter the cherries and pat dry with paper towels.
Stir the chocolate chips and cherry pieces into the flour mixture gently. Create a hole in the center of the ingredients.
Whisk together the heavy cream, egg, and extract. Pour into the center of the dry ingredients. Use a fork to work the two mixtures together until soft dough forms. Do not over mix.
Divide the dough into 2 balls. Pat and press each ball into a 6- inch circle on a non-stick baking sheet.
Bake for 20-22 minutes. Do not over bake.
Remove and let cool for 2-3 minutes, then cut each circle into 6 wedges. Let cool completely.
Optional: Whisk together the powdered sugar and cherry juice. Drizzle over the tops of the cooled scones. Let set before storing in a loosely sealed container. Makes 12 mini scones.
1 cup milk
1/2 cup vegetable oil
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened baking cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped maraschino cherries, well drained and 2 tablespoons cherry juice reserved
1 cup powdered sugar
Heat oven to 375°F. Grease bottoms only of 6 jumbo muffin cups (3 1/2×1 3/4 inch) or 12 regular-size muffin cups (2 1/2×1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
In medium bowl, beat milk, oil and egg with fork. Stir in remaining ingredients except cherries, juice and powdered sugar just until flour is moistened. Stir in cherries. Divide batter evenly among muffin cups. (For 12 regular-size muffins, cups will be almost full.)
Bake jumbo muffins 23 to 25 minutes, regular-size muffins 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool jumbo muffins 10 minutes or regular-size muffins 5 minutes; remove from pan.
In small bowl, mix powdered sugar and reserved 2 tablespoons cherry juice with spoon; drizzle over warm muffins. Serve warm.