Banana Bread
1 C. sugar
2 C. flour
2 eggs
1 t. baking powder
1 t. baking soda
½ C. melted butter
3 bananas
3 T. sour milk*
½ C. nuts (optional)
*to make sour milk mix 1/3 C. milk with ½ t. vinegar
Mash bananas and add to melted butter. Add remaining ingredients and mix thoroughly. Spoon into greased loaf pan. Bake at 375˚ for 40-50 minutes.
Makes one large loaf or two small loaves.
Corn Bread
1 C. flour
1 C. yellow corn meal
¼ C. sugar
4 t. baking powder
¾ t. salt
2 eggs
1 C. milk
¼ C. oil
Stir together flour, cornmeal, sugar, baking powder and salt. Add eggs, milk, and oil. Beat just till smooth (do not overbeat). Turn into a greased 9” x 9” x 2” baking pan. Bake at 425˚ for 20-25 minutes.
Crescent Rolls
Prepare dough per the potato refrigerator rolls recipe found in the "Breads" section. Divide into halves (refrigerate 1 half for future use). Divide remaining half of dough into halves. Roll one half into 12-inch circle. Spread with margarine or butter, softened. Cut circle into 16 wedges. Roll up, beginning at rounded edges. Place rolls, with points underneath, on greased cookie sheet; curve ends slightly. Brush with softened margarine or butter. Repeat with remaining dough. Let rise until double, 45-60 minutes.
Heat oven to 400˚. Bake until golden to light brown, 13 to 15 minutes. Makes 32 rolls.
4-4½ C. flour
1 pkg. active dry yeast
1 C. milk
1/3 C. sugar
1/3 C. margarine, butter or shortening
1 t. salt
2 eggs
In a large mixer bowl combine 2 cups of the flour and the yeast. In a saucepan heat milk, sugar, butter and salt just till warm and butter is almost melted; stir constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately still dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double (about 1 hour).
Punch down; divide dough in half. Cover; let rest 10 minutes. Shape into desired rolls.* Cover; let rise till nearly double (about 30 minutes). Bake in a 375˚ oven for 12-15 minutes or till golden.
Note: I usually shape my rolls into Butterhorns. To make butterhorns, spray baking sheets with non-stick spray. On a lightly floured surface roll each half of dough into a 12-inch circle. Brush with melted butter. Cut each circle into 12 wedges. To shape, begin at wide end of wedge and roll toward point. Place, point down, 2-3 inches apart on baking sheets. Let rise and bake as directed.
Makes 24-30 rolls
Adapted from Flour's famous banana bread
Ingredients
Directions
Preheat oven to 350 degrees F. Use 2 small loaf pans (8”x4”) or one large loaf pan (9”x5”).
Sift together the flour, baking soda, cinnamon and salt. Add in ground flax seeds.
In a separate bowl, beat sugar and eggs with a whisk until light and fluffy. Drizzle in oil. Add mashed bananas, plain Greek yogurt and vanilla, and mix.
Fold in dry ingredients and mix well. If using nuts, add them in now and stir.
Pour into loaf pan(s) and bake for about 45 minutes to 1 hour, until toothpick inserted in center comes out clean.
3 T. flour
1½ C. Cornmeal
1 T. sugar
1 t. salt
1/3 C. oil or butter
½ t. baking powder
½ t. baking soda
2 eggs
1/3 to 1/2 C. milk
1 8-oz. can cream style corn
Mix all ingredients together. Bake in a cake pan at 425˚ until a toothpick comes out clean when inserted.
3 C. flour
3 t. baking powder
3 t. baking soda
3 C. sugar
2 C. chopped nuts
½ lb. butter
3 eggs
8 ripe medium-sized bananas
2 T. buttermilk
Cream together sugar and butter. Add and mix eggs, mashed bananas, buttermilk, flour, baking soda and baking powder. Add nuts and mix some more. Pour into 3 small greased loaf pans. Place in preheated oven and bake at 350˚ for about 40 to 45 minutes.
This is my favorite recipe for rolls, because they always turn out light and fluffy.
1 pkg. active dry yeast (2 1/4 t.)
1½ C. warm water
2/3 C. sugar
1½ t. salt
2/3 C. shortening
2 eggs
1 C. lukewarm mashed potatoes (Potato Buds mashed potatoes can be substituted; prepare as directed on pkg. for 2 servings)
7-7½ C. flour
Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly. Refrigerate at least 8 hours but no longer than 5 days.
Punch down dough. Shape, let rise, and bake as directed in referenced recipes. (See Crescent roll recipe)
Makes 4 dozen.
1-2/3 C. sifted flour
1½ C. sugar
¼ t. baking powder
¾ t. salt
1 t. baking soda
½ t. nutmeg
1 C. grated rind (1/2 orange and 1/2 lemon)
½ C. salad oil
½ C. water
1 C. pumpkin puree
2 eggs
1 C. chopped walnuts
Sift dry ingredients together. Set aside. Mix oil, water, pumpkin and eggs, blending well. Blend in dry ingredients. Pour into greased 9"x 5"x3" loaf pans. Bake in preheated oven (325˚) for 1½ hours. Turn out onto rack to cool. Slices easier if refrigerated.
This is a great dessert to make ahead of time and put in the freezer for later use. It is always a big hit at parties.
Beat:
3 eggs
1 C. sugar
2/3 C. canned pumpkin
1 t. lemon juice
Add:
¾ C. flour
1 t. baking soda
2 t. cinnamon
1 t. salt
Filling:
1 C. powdered sugar
1 8-oz. pkg. cream cheese
4 T. butter
1/2 t. vanilla
Spread into jelly roll pan, 15”x10". Cookie sheet with edge will do. Line with parchment paper and grease well under paper also. Sprinkle batter with 1 C. chopped nuts (optional). Bake at 375˚ for 15 minutes.
Remove from oven. Loosen sides and turn out cake while hot into clean hand towel sprinkled with powdered sugar. Begin rolling cake with towel into roll. Cool 1 hour. Then unroll cake and towel out flat. Spread filling on top. Use all filling. Roll cake up into roll. Wrap in foil and freeze overnight for nice even slices, but freezing is not necessary.
Serves 10-12
3 C. flour
4 eggs
2 C. sugar
1¼ C. vegetable oil
1 t. baking soda
2 C. sliced strawberries
½ t. cinnamon
1 t. salt
Mix dry ingredients in large bowl. Add remaining ingredients and mix until moistened. Spoon into 2 greased and floured loaf pans. Bake at 350˚ for one hour and ten minutes. Cool in pans for 10 minutes, then remove to wire rack to cool completely.
Sift together:
3 C. flour
¼-½ t. baking powder
1 t. salt
1 t. baking soda
2 t. cinnamon
Add:
2 C. sugar (1 white, 1 brown)
3 eggs
1 C. oil
3 t. vanilla
2 C. zucchini, peeled and grated
Stir in (do not use electric beater):
1 C. chopped nuts (optional)
1 C. coconut (optional)
Pour into 2 equal loaf pans. Bake at 325˚ for one hour.
