Baking with Betty

By Betty Heald | Dec 06, 2013

This weeks column is dedicated to all those cooks who like to try something different!


Baked Beans Cake

1 cup white sugar

1/2 cup vegetable oil

1 large egg and 1 egg white

1 8-ounce can vegetarian baked beans in tomato sauce

1 cup flour

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup chopped walnuts (optional)

1/2 cup chopped raisins (optional)

Preheat oven to 325 degrees. Lightly grease and flour a loaf pan. Empty the can of baked beans (with sauce) in a large bowl and mash the beans. Then stir in the sugar, oil, eggs, and vanilla. Mix until smooth. In a separate bowl combine flour, cinnamon, baking soda and baking powder and mix thoroughly. Then add mixture to the bean batter, and mix thoroughly until smooth. If you're adding walnuts and or raisins, do so and mix the batter again. Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Flax Muffins

1 cup oat bran

1 cup flour

1 cup flax seed, ground (can be found at the health-food stores)

1 cup natural bran

1 tablespoon baking powder

1/2 teaspoon salt

2 oranges, whole, washed, quartered and seeded

1 cup buttermilk

1 cup brown sugar

1/2 cup canola oil

2 eggs

1 teaspoon baking powder

1 1/2 cups raisins

Preheat oven to 375 degrees. In a large bowl, combine the oat bran, flour, flax seed, bran, baking powder and salt. Set aside. in a blender or food processor combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well. Pour orange mixture into dry ingredients and mix until well-blended. Stir in raisins. Fill paper-lined muffin tins almost to the top and bake for 18 to 20 minutes. Test with a toothpick inserted into the center and see if it comes out clean. Let muffins cool for 5 minutes.

Tender Dinner Knots

1 package (1/4 ounce) active dry yeast

1/4 cup warm water  (110 to 115 degrees)

1 cup warm milk (110 to 115 degrees)

1 egg

2 tablespoons sugar

2 tablespoons shortening

1 teaspoon salt

3 1/2 to 4 cups flour


In a large mixing bowl, dissolve yeast in warm water. Add the milk, egg, sugar, shortening, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic like. Takes about 6 to 8 minutes. Place into greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface, shape into 32 pieces. To form knots, roll each piece into a 10 inch rope, tie each into a knot and tuck ends under. Pace 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled. about 25 minutes. Bake at 400 degrees for 13 to 16 minutes or until golden brown. Remove from pan to wire racks. Yields  32 rolls.


Our thought for the week: " It's foolish to work up ahead of steam unless you know what's cooking."

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