Combine water, sugar, and butter in small saucepan (or use the microwave); bring to a boil. Remove from heat and let stand until mixture cools to a temperature between 120-130 degrees.

Meanwhile, combine 2 1/2 cups flour, walnuts, cranberries, oats, yeast and salt in large mixing bowl; add water to mixture and stir until well blended. Turn dough out onto heavily floured surface and knead in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 10 minutes. Place in well-greased bowl, turning to grease top.

Cover dough with plastic wrap, and let rise in a warm place for 45 minutes or until double in bulk.

Punch dough down. Turn dough out onto a floured surface, and knead lightly 4 or 5 times. Roll dough into 14×7-inch rectangle. Roll up dough, starting at narrow end, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down in a well-greased 8×4-inch loaf pan. Cover and let rise in a warm place for 1 hour or until doubled in bulk.

Preheat oven to 375 degrees.

Bake for 40 minutes or until loaf sounds hollow when tapped. Remove from pan immediately and cool on wire rack before slicing.

1 pkg. dry yeast
1  2/3 cup very warm water
2 Tbsp. olive oil
2 cups whole wheat flour
2 cups unbleached flour
1/2 tsp. kosher salt

Dissolve yeast in water. Add oil. Add flour and salt, stirring until moistened. Turn onto lightly floured surface and knead until it forms a smooth ball, about 2 minutes. Put in lightly oiled bowl and cover with plastic wrap. Let rise until double, about 1 hour.

Divide into 2 portions. Preheat pizza stone or pray pizza pans with cooking spray; dust with cornmeal. Roll or press dough to form crust. If it’s too elastic, let dough rest for a few minutes. Preheat oven to 425 degrees.

Top crusts w/ desired toppings and bake on lowest oven rack for 25 minutes or until golden brown.

For the Muffins:
1 lb. (3-1/2 cups) unbleached all-purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
1-1/3 cups granulated sugar
5 oz. (10 Tbs.) unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup crème fraîche or sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1-1/2 cup blueberries, fresh or frozen (no need to thaw)
3/4 cup pecan pieces, toasted (optional)
2 tsp. finely grated lemon zest
1 tsp. vanilla extract

Glaze:
3 cups confectioners sugar
6 Tbsp. water

Instructions for the Muffins:

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined.

Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)–there should still be quite a few streaks of dry flour.

Sprinkle the blueberries, pecan pieces, lemon zest, and vanilla extract onto the batter, and fold them in until just combined. (The batter will be lumpy; don’t try to smooth it out.) Do not overmix.

Use an ice cream scoop if you have one with a “sweeper” in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes.

For the Glaze:
Put the confectioners’ sugar in a small mixing bowl. Add 6 Tbs. of water and whisk until smooth. The glaze should be thin enough that it will drip off a spoon; if it’s more like a spreadable icing, thin it with more water, 1 Tbs. at a time.

When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops, and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won’t dry completely.

Topping:
2 large egg whites
1/3 cup brown sugar, packed
pinch of kosher salt
1 1/2 cup coarsely chopped walnuts or pecans
1/4 cup mini chocolate chips

Mix egg whites, brown sugar and salt in a bowl. Stir in nuts and chocolate chips. Set aside.

Cake:
2 cups flour
1/2 tsp kosher salt
1/4 tsp baking powder
1/4 tsp baking soda
1 cup plus 2 Tbsp granulated sugar
1/2 cup unsalted butter, room temperature
3 large eggs
3/4 cup sour cream
1 cup mini chocolate chips

Preheat oven to 350 degrees. In medium bowl, whisk together the flour, salt, baking powder and baking soda. In mixer bowl, cream butter and sugar until blended, about 3 minutes. Add eggs one at a time, mixing thoroughly. Stir in flour mixture alternately with sour cream in three additions, beginning and ending with flour. Mix only until just blended, then gently stir in chocolate chips. Spoon evenly into greased 10″ tube pan, smoothing top with spatula. Spoon topping evenly over batter, but do not stir in. Bake at 350 degrees for about 1 hour, or until a toothpick inserted into the middle comes out clean. Cool in pan on rack for 10 minutes, then invert onto plate, then invert again onto plate so that nuts are on top. When cool, drizzle with glaze if desired.

Glaze:  (optional)
3/4 cup powdered sugar
2 Tbsp sour cream
Milk to thin

Blend until smooth and of desired consistency. Drizzle over cake.

3 cups sugar
1 cup Crisco
4 beaten eggs

Cream together the sugar, Crisco and eggs.

2 cups boiling water
1 cup chopped dates
3 tsp baking soda

In medium-sized bowl, pour 2 cups boiling water over dates and baking soda. Let stand for 3 minutes.

4 cups flour
4 cups All-Bran cereal
2 cups Bran Buds
1 tsp salt
1 tsp vanilla
1 quart buttermilk

Mix together and add to creamed mixture; stir, then add date mixture. Mix well. Pour into large covered container for storage in the refrigerator. It will thicken as it stands. To bake, scoop into muffin pan lined with paper muffin liners. Bake at 400 degrees for 12-15 minutes.

Great Grains Muffins

1 cup all-purpose flour
1/3 cup whole wheat flour
1/3 cup yellow cornmeal
1/3 cup old fashioned oats
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1/3 cup pure maple syrup
2 large eggs
1 stick (8 tbsp.) unsalted butter, melted and cooled
3/4 cup quartered prunes or other dried fruit and/or chopped nuts (optional)   (I used raisins)

Preheat oven to 400 degrees. Butter or spray muffin pan or line with paper cups. Place muffin pan on baking sheet. (I didn’t do that; I just stuck it on the oven rack.)

In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together the buttermilk, maple syrup, eggs and melted butter. Pour the liquid ingredients over the dry ingredients and, with whisk or rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough—or if the batter is a bit lumpy, that’s fine. Stir in fruit or nuts if you’re using them. Divide batter among muffin cups.

Bake for 18-20 minutes, or until tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold. Serve warm.

Combine 2 cups whole wheat flour, sugar, and yeast into mixer bowl. Heat milk and oil until it reaches 120-130 degrees. Pour milk over flour mixture; add 1 egg. Beat 1/2 minute on low speed, scraping bowl, then beat for 3 mminutes at medium speed. By hand, gradually add the remaining 1 cup whole wheat flour and 3 cups of unbleached flour to form soft dough. If needed, add remaining cup of unbleached flour as you knead until smooth and elastic, about 1-2 minutes. Place in lightly oiled bowl; cover and let rise until doubled, about 45-60 minutes. Shape into 2 loaves; place in 9×5-inch loaf pans. Let rise until doubled, about 30-45 minutes. Bake @ 350 degrees for 40-45 minutes, until deep golden brown. Remove from pan and cool on rack.

2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. freshly grated nutmeg
pinch of ground allspice
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/4 cup (packed) light brown sugar
2 large eggs
1/2 tsp. vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup moist, plump golden raisins
1/2 cup chopped pecans or walnuts

About 1/3 cup unsalted raw sunflower seeds, for topping.

Preheat oven to 400 degrees. Spray a regular-size muffin pan or line with paper muffin cups.
Whisk together the flour, baking powder, baking soda, salt and spices. With a stand or hand mixer with a large bowl, beat butter at medium speed until soft. Add sugars and continue to beat until light and smooth. One by one, add the eggs, beating for a minute after the eggs are incorporated, then beat in vanilla. Lower the mixer speed and mix in pumpkin and buttermilk. With the mixer at low speed, add the dry ingredients in a stead stream, mixing only until they disappear. To avoid over-mixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula. Stir in raisins and nuts. Divide batter evenly among the muffin cups. Sprinkle a few sunflower seeds over the top of each muffin.

Bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Cool for 5 minutes in the pan, then remove muffins.

While they’re luscious on their own, they’re even better with a little butter and a lot of orange marmalade or apricot jam. ~Dorie Greenspan

I agree.

2 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
3/4 cup sugar
8 Tbsp. unsalted butter, melted and cooled
3/4 cup sour cream
1/2 cup milk

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Generously coat a 12-cup muffin tin with vegetable oil spray.

Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. Whisk the eggs and sugar together in a medium bowl until combined. Whisk in the melted butter, sour cream, and milk just until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined. Do not overmix.

Use a large scoop to divide the batter evenly among the muffin cups. Do not level or flatten the surface of the mounds. Bake until light golden brown and a toothpick inserted in the muffin comes out with just a few crumbs attached, about 18 minutes.

Let the muffins cool in the pan for 5 minutes, then remove to rack and cool for 10 minutes before serving.

Makes 12 muffin

Preheat oven to 350 degrees. Grease and flour 9×5-inch loaf pan; set aside. Whisk flour, sugar, baking soda, salt and walnuts together in large bowl. Mix mashed bananas, yogurt, eggs, butter and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with spatula until just combined and batter looks thick and chunky. Scrape batter into loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack.