24 (2 1/2-inch) biscuits. Each biscuit: 161 calories; 378 mg sodium; 6 mg cholesterol; 7 grams fat; 21 grams carbohydrates; 4 grams protein; 0.07 gram fiber.
Butter-Dipped Cloverleaf Rolls
Active Work Time: 35 minutes * Total Preparation Time: 1 hour plus 1 hour 15 minutes standing
Dipped chunks or balls of dough are tucked into a mini-loaf pan or regular muffin pans. They bake up into a buttery-crusted roll, reminiscent of a croissant in taste but with the velvety crumb of a traditional rich white bread roll. Buttermilk makes these extra tender. This dough can also be used to make Parkerhouse or fan rolls.
1 teaspoon sugar
2 tablespoons dry yeast
1/4 cup warm water
1 1/4 cups buttermilk, warmed in microwave 1 minute
1/4 cup (1/2 stick) butter, softened, cut into small chunks, plus more for greasing
1/4 cup sugar
2 teaspoons salt
3 to 4 cups bread flour
1/2 cup butter, melted
* In large bowl, sprinkle sugar and yeast over warm water and stir briefly. Let stand, allowing yeast to swell, 2 to 3 minutes. Stir in buttermilk, butter chunks, sugar, salt and most of flour. Knead to make soft dough, adding more flour as required, until smooth and elastic, 8 to 10 minutes.
* Place in lightly greased bowl and cover. Allow to rise until double in bulk, about 45 minutes, or refrigerate at least 8 hours or overnight (if refrigerating, allow dough to warm up before proceeding, 2 to 3 hours).
* Divide dough into 12 portions. Cut each portion into 3 chunks and dip in melted butter. (For more traditional looking rolls, form chunks into small balls by rolling dough between hands.) Place 3 balls or chunks into each well of 12-cup muffin tin. Drizzle any leftover melted butter over rolls. Cover lightly with plastic (slipping entire baking sheet into a large, trash bag works well) and allow to rise until double in bulk, 30 to 40 minutes.
* Bake at 375 degrees 10 minutes; reduce heat to 350 degrees and bake until lightly browned, another 15 to 20 minutes.
Add 1 tablespoon finely crushed garlic and 2 tablespoons minced fresh parsley to melted butter. Proceed as above.
1 dozen rolls. Each roll: 266 calories; 540 mg sodium; 32 mg cholesterol; 12 grams fat; 32 grams carbohydrates; 7 grams protein; 0.10 gram fiber.
Moist Miniature Corn and Sour Cherry Loaves
Active Work Time: 25 minutes * Total Preparation Time: 45 minutes
Crunchy on the outside, airy and moist on the inside, these quick breads can be more than a Thanksgiving sideboard favorite. The sour cherries are interesting, but this recipe works well without them too. The loaves' deep corn flavor is exceptional.
3/4 cup oil
1 1/2 cups sugar
1 cup water
1 teaspoon vanilla
1/4 teaspoon lemon extract or lemon oil
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups flour
1 cup stone-ground cornmeal
1 cup sour cherries, well drained and dried, cut in half
Butter for greasing or nonstick cooking spray
* Mix together oil and sugar. Blend in eggs, then add water, vanilla and lemon extract. Combine salt, baking powder, baking soda, flour and cornmeal, then fold dry ingredients into wet. Stir in cherries. Batter will be thin.
* Pour batter into 10 generously greased (1 1/2x3- to 4-inch) mini-loaf pans lined with paper muffin caps flattened to fit bottom of loaf pans. (You can also use 12 greased muffin cups lined with paper cups.) Bake at 400 degrees 10 minutes, then reduce heat to 350 degrees and bake until edges are lightly browned and tops are just firm (may have a crack down center) and spring back when touched, 16 to 20 minutes.
10 mini-loaves. Each loaf: 397 calories; 366 mg sodium; 64 mg cholesterol; 19 grams fat; 55 grams carbohydrates; 5 grams protein; 0.31 gram fiber.
Butternut Squash Little Loaves
Active Work Time: 35 minutes * Total Preparation Time: 2 hours 30 minutes
This combination of mellow butternut squash puree, applesauce, chopped whole dates and golden raisins makes for a unique dessert mini-loaf. No one can seem to guess the medley of flavors, but they suit Thanksgiving to a "T." You can also use mashed sweet potato to replace the butternut squash; leftovers of either work well. Or cut a squash in half, remove strings and seeds and bake at 350 degrees until tender, about 45 minutes. Let cool, then remove squash flesh and puree. These can also be made in muffins tins.
2 cups sugar
1 1/2 cups oil
1 cup cooked butternut squash puree (from 1 small squash)
1 cup unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
3 1/2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 cup dates, plumped in warm water 20 minutes, drained, pitted and chopped
1 cup golden raisins, plumped in warm water 20 minutes, drained
1/2 cup finely chopped walnuts
2 tablespoons butter for greasing
* In large bowl, blend together sugar, oil, eggs, squash puree, applesauce, vanilla and lemon zest.