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More Breads
Coconut Cream Muffins
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2/3 cup heavy cream or half-and-half
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 3/4 cups sweetened flaked coconut
Heat oven to 350*F (175*C). Grease and flour a 12-cup muffin tin or line with paper liners.
Combine flour, baking powder and salt in a small bowl; set aside.
In another small bowl, combine cream with the extracts; set aside.
Beat butter in a large mixing bowl with an electric mixer on high speed for 1 minute. Gradually add sugar and beat until fluffy. Reduce mixer speed to medium. Beat in eggs until well blended. On low speed, alternately beat in flour and cream mixtures, beginning and ending with the flour, just until mixed (do not over mix!). Stir in coconut.
Fill prepared muffin tins three-fourths full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.
Makes 1 dozen muffins.

Cheddar Chive Bread
(Yield: 2 loaves)

2 Packages (1/4 oz. each) active dry yeast
2 cups warm water (110*-115*)
5-3/4 to 6-1/4 cups all-purpose flour
3 cups (12 ounces) shredded cheddar cheese
1/2 cup chopped dried chives
1/4 cup butter or
margarine, softened
1/4 cup sugar
1-1/2 tsp salt
1 tsp dried thyme

In a large mixing bowl, dissolve yeast in warm water. Add 3 cups flour,
cheese, chives, butter, sugar, salt, and thyme; beat for 2 minutes. Stir in
enough remaining flour to form a soft dough. Turn onto a floured surface;
knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl,
turning once to grease top. Cover and let rise in a warm place until doubled,
about 1 hour. Punch dough down. Shape into two loaves adn place in greased
9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until
doubled, about 30 minutes . Bake at 350* for 40-45 minutes or until golden
brown. Remove from pans to wire racks to cool.

Biscuits with Variations
2 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon sugar (optional)
1 teaspoon salt
1/4 cup vegetable shortening
3/4 cup milk
Preheat oven to 450*F (230*C).
Combine flour, baking powder, sugar and salt in mixing bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles fine crumbs. Make a well and add milk all at once. Stir quickly with a fork just until dough leaves side of bowl and rounds up into a ball.
Turn dough onto lightly floured surface. Knead lightly 10 to 12 times. Roll or pat dough 1/2-inch thick. Cut with a floured 2 1/2-inch biscuit cutter; cut dough straight down without twisting. (Uneven pressure will cause biscuits to be asymmetrical.) Place on ungreased baking sheet about 1-inch apart for crusty sides, or touching if your prefer soft sides. Bake for 10 to 12 minutes or until golden brown. Remove from baking sheet immediately and serve hot.
Makes about 10 biscuits.
Buttermilk Biscuits: Decrease baking powder to 2 teaspoons and add 1/4 teaspoon baking soda with the salt. Substitute buttermilk for the milk, using slightly more than 3/4 cup if buttermilk is thick.
Cheese Biscuits: Stir 1/2 cup shredded sharp cheddar cheese into flour mixture just before adding milk.
Cornmeal Biscuits: Substitute 1/2 cup cornmeal for 1/2 cup of the flour. Sprinkle cornmeal over biscuits just before baking, if desired.
Drop Biscuits: Increase milk to 1 cup. Drop dough by tablespoonfuls onto greased baking sheet