Banana Bread

• 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1 1/2 cups of all-purpose flour

Preheat oven to Bake 350 and butter 4x8 loaf pan.

In Mixing bowl, mash the ripe bananas with a fork until completely smooth.  Stir the melted butter into mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract.  Mix in flour.

Pour the batter into prepared loaf pan.  Bake for 50 minutes to 1 hour at 350 or until knife comes out clean. 

Remove from oven and let cool in the pan for a few minutes.  Then remove bread from pan and let cool before serving.  Slice and serve.

French Bread (Yummy and Easy)

1 1/2 Tbl. instant yeast

1/2 c. warm water

1 1/2 Tbl. sugar

2 c. water

1 1/2 Tbl. oil

2 1/4 tsp. salt

6 c. all-purpose flour

Combine the yeast, 1/2 cup warm water and sugar; let it proof for ten minutes.  Then, add 2 cups water, oil, salt and 3 cups of flour.  Mix until flour is incorporated, then gradually add remaining 3 cups of flour.  Using the dough hook on a stand mixer, knead about five minutes, then turn out onto generously floured surface.  Every ten minutes, for the next hour, knead two or three times.  This is what gives the crust that french bread chewiness.  It is not crucial that kneading takes place at exact 10 minute intervals, just make sure to come back at least four times in the next hour to knead the dough a few times, then form back into a ball (keep dough covered with a piece of saran wrap between kneads, so it doesn't dry out). 

Divide dough into 2 portions for regular-sized loaves or 4 portions for small loaves.  Spread each portion out into a rough rectangle and roll up, jelly-roll style.  Take the two ends of each loaf and tuck under slightly.  Place on a lightly greased cookie sheet.  Spray a sharp knife with cooking spray and cut 3 diagonal lines into the tops of each loaf, about 1-inch deep.  Brush loaves with a beaten egg, making sure to get every single spot.  Whatever doesn't get covered with egg wash won't brown.  Raise until doubled or 30 minutes.  Bake at 425 degrees for 10 minutes, then at 375 degrees for 18-20 minutes, rotating pan halfway through.         

*Some bread recipes tell you to keep adding flour until the sides of your bowl come clean - DON'T do that for this recipe.  This bread is incredibly tender, which means the dough is going to be softer and stickier.  Much of the dough will be hanging onto the dough hook and some will still be stuck to the bottom and sides of the bowl.  You can tell you've added enough flour and you've kneaded the dough long enough when you can pinch off a small bit and easily roll it into a little ball in the palm of your hand.  It will still be a little sticky to the touch, but not so sticky you can't roll it into a ball. 
*From eatcakefordinner.net

Zucchini Bread

• Butter and flour for preparing baking pans
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon
• 3½ cups grated zucchini (you can use as few as 2 cups and as much as 4 cups)
• 3 eggs
• ½ cup apple sauce
• ½ cup vegetable oil
• 2¼ cups granulated sugar
• 4 teaspoons vanilla extract
• 
  

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Instructions

1. Preheat oven to 350 degrees F. Generously butter and lightly flour two 8”x4” loaf pans.
2. In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon. Stir gently to combine.
3. Shred zucchini, lightly packing it down as you measure it.
4. In the bowl of a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well.
5. Slowly add the dry ingredients (about 1/3 at a time) mixing as you go – then beat well to fully combine.
6. With a rubber scraper or wooden spoon, stir in shredded zucchini and nuts into the batter and mix well.
7. Pour half of the batter into each prepared pan.
8. Bake for 45 to 60 minutes or until a toothpick inserted into the center of the loaf comes out cleanly. (The bake time will vary depending on how much shredded zucchini you add to the batter.)
9. Remove from the pans and cool on wire racks.

From https://www.afamilyfeast.com/best-zucchini-bread-ever/

Maddox Dinner Rolls/Rasberry Honey Butter...

I stole this from Pintrest. Who got it from cityhomecountryhome.

2 Tablespoons of yeast (not rapid rise)

1/2 cup of warm water

1 1/2 teaspoon of salt

2 cups whole milk

1/2 cup (or 4 ounces) of butter

1/2 cup of granulated sugar

3 large eggs

5 1/2 cups of all-purpose flour

In a saucepan, melt the butter and add the milk and salt. Scald but do not boil. Remove from the heat and allow to cool.

In a measuring cup, mix the yeast and warm water. Add a pinch of sugar from the 1/2 cup measure and stir. Let the yeast sit and proof for a few minutes.

In a large bowl, mix the yeast mixture, eggs, sugar, milk mixture and flour just until blended and no lumps of flour remain. Do not over mix. The dough will be sticky and very loose.

Let the batter/dough raise until double (about 90 minutes). Mine took only 50 minutes to double in size; I live at high altitude so my dough raises quickly.

Preheat the oven to 375 degrees F. Spoon it into greased muffin tins and let it raise again until doubled in size.

Bake for 12-15 minutes or until the rolls are golden brown. I'd go a little more on the underdone side.

Cool on a wire rack. Serve with honey or raspberry butter.

This recipe makes about 24 dinner sized rolls.


Raspberry Honey Butter

1 cube butter (1/2 c.)
1/2 c. honey
1/4 c. raspberry jam
1 t. vanilla

Whip the living daylights out of this until it is super fluffy. Don't start with melted butter. Room temp is great.

Garlic Cheese Biscuits

I am not a huge biscuit fan like my Southern Man but I really loved these. Of coarse I like anything garlic. Perfect for a quick add bread to your meal.

2 c. Bisquick mix (I used Krusteaz...cause that's what I had. It worked too.)
2/3 c. milk
1/2 c. cheddar cheese, shredded
1/4 c. butter, melted
1/4 tsp. garlic salt
1/4 tsp. dried parsley

Mix together Bisquick and milk just until moistened. Fold in cheese. Drop by spoonfuls (I used my cookie scoop) on lightly greased cookie sheet. Bake at 450 degrees for 8-10 minutes or until lightly browned. Combine melted butter with garlic salt and parsley and brush over each biscuit while hot. Serve immediately.

Poppy Seed Bread...

I go this recipe from The Girl Who Ate Everything. Going to give it a try today!

3 cups flour

1/2 tsp salt

1 1/2 tsp baking powder

3 eggs

1 1/8 cups cooking oil

2 1/4 cups sugar

1 1/2 cups milk

1 1/2 T. poppy seeds

1 1/2 tsp almond extract

1 1/2 tsp vanilla

1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

Mix all together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature.

Glaze:

1/4 cup orange juice

3/4 cup sugar

1/2 tsp almond extract

1/2 tsp vanilla

1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Easy Oatmeal Wheat Bread

2 cups boiling water
2 cups Quaker quick oats
1/2 cup honey
2 tsp salt
2 Tbs yeast
1/2 c warm water
4 c.whole wheat flour

Combine 1 cup boiling water, oats, honey and salt in and stir in a large bowl. Combine yeast and 1/4 cup warm water stir until dissolved. Add all ingredients and knead until dough is sticky. Then 5 minutes more until dough is smooth. Spray loaf pan with Pam and set the dough in the pan. Cover with a damp towel and let rise for 45 more minutes. Preheat the oven to 425. Bake in hot oven for 25 -30 minutes.

Chocolate Chip Zucchini Bread

3 c. flour
1/2 c. white sugar
1 c. brown sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3 eggs
2 c. grated zucchini, unpeeled
3/4 c. oil
3 tsp. vanilla
1/2 c. chopped walnuts
6 oz. chocolate chips

Mix all dry ingredients together; then mix eggs, oil, vanilla and zucchini in a large bowl. Add dry ingredients to wet mixture and mix well. Add nuts and chocolate chips.

Grease pans. This batter can be poured into 2 loaf pans or 4 to 5 mini loaf pans, or into muffin pans (about 24). Bake at 350 degrees. Large loaves take about 50 to 60 minutes; mini-loaves about 30 minutes; and muffins about 15 to 20 minutes.

Crescent Dinner Rolls

7 c Flour
1 c sugar
2 tsp salt
2 T yeast
1 c melted butter (2 cubes)
4 eggs
1 1/2 c warm water

Mix all ingredients for 45 sec. Then mix in the liquid ingredients for approximately 2-3 min. Place in bowl covered with cloth. Allow to raise for 2 hours or until double. After letting it raise, punch middle of dough. Divide into three equal parts and roll them into a circle. Spread melted butter on each triangle. Cut each circle in 12 triangles. Then roll up the cut sections starting on larger end to point of triangle (It may take more than three rolls to make it tight). Place roll on greased cookie sheet and allow to rise for 1 1/2 hours. Preheat oven 375. Allow them to bake until golden brown 8-11 minutes depending on your oven.

Preschool Wheat Bread

Mix:

3 c.white flour
2 tsp. salt
2 Tbs. sugar
2 Tbs. instant yeast

Add & Mix well in mixer:

2 1/3 c. hot water
1/3 c. honey
1/3 c. oil

Add:

3 1/2-4 c. whole wheat flour

Mix or knead app. 5 minutes. Dump dough on floured board. Knead slightly. Place app. 1 Tbs. oil in bowl and coat sides. Put dough in bowl, turn over, cover and let rise until double. (45 min.) Dumb dough on board. Divide dough in half or thirds (Depending on pan size) Let preschooler mold, shape and "spank" each piece to get air out. Place in greased pans, turn over. Let rise app. 30 min. Preheat oven to 350 degrees. Bake app. 25 minutes.

Preschool White Bread

In a mixing bowl combine:

2 c. flour
1/4 c. sugar
2 tsp salt
2 Tbs. yeast (SAF instant)
1/2 c. Dry Milk

Add:

2 c. Hot Tap Water
1/2 c. Oil

Mix well with dough hook-scraping sides.

Add:
2 1/2-3 c. more flour (Do not get too stiff)

Mix or knead app. 5 min. Dump dough on floured board. Knead slightly. Place app. 1 Tbs. oil in bowl and coat sides. Put dough in bowl, turn over, cover and let rise until double. (45 min.) Dumb dough on board. Divide dough in half or thirds (Depending on pan size) Let preschooler mold, shape and "spank" each piece to get air out. Place in greased pans, turn over. Let rise app. 30 min. Preheat oven to 350 degrees. Bake app. 25 minutes.

Annie Lou's Banana Bread

Cream:
1/2 c. shortening
1 1/3 c. sugar

Add:
2 lg bananas
2 Tbsp. milk
Mix.

Add:
2 eggs
Blend.

Add:
1 3/4 c. flour
1/2 tsp. soda
1 1/2 tsp. baking powder
1 tsp. salt
1 tsp. nutmeg
Mix.

Bake at 350 degrees for 30 minutes and then turn down to 325 degrees and bake for another 15-20 minutes. Test to see when it is done by sticking a toothpick in center.

Honey Wheat Bread

This recipe is from my friend Kristin.

7 cups whole wheat flour
2/3 c gluten flour
2 ½ Tb. Yeast
5 cups hot water
2 T salt
2/3 cup oil
2/3 cup honey
2 ½ Tbs. lemon juice
4 ½ wheat flour

First three ingredients with the water, mix for 1 minute. Let rest 10 minutes. Add salt, oil, honey and lemon juice beat for 1 minute. Add rest of flour 1 cup time. Beat 6-7 minutes. Dough must be gooey to have bread soft. Preheat oven for 1 minute turn off, divide loafs into 4 greased bread pans. Put in oven and let rise. When risen cook on 350 for 30 minutes.16 slices a loaf.

EASY Honey Oatmeal Wheat Bread

2 cup boiling water
2 cup Quaker quick Oats
1/2 cup honey
2 tsp salt
2 TBSP yeast
1/2 cup warm water
4 cups-whole wheat flour

1. combine 2 cup boiling water, oats, honey and salt in and stir in a large bowl.
2. Combine yeast and 1/2 cup warm water stir until dissolved.
3. Add all ingredients and knead until dough is sticky. Then 5 minutes more until dough is smooth.
4. Spray loaf pan with Pam and set the dough in the 2 bread pans. Cover with a damp towel and let rise until double.
5. Preheat the oven to 425
6. Bake in hot oven for 25 -30 minutes.

Very easy to make!

Apple Sauce Oatmeal Muffins

1 cup old fashion rolled oats (not instant)
1 cup non-fat milk
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup unsweetened applesauce
2 egg whites
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. sugar
(Optional)Blueberries, craisins, raisins, etc.

Soak the oats in milk for about one hour.
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
Combine the cinnamon and sugar and top each muffin with some of the mixture.
Bake for 20-25 minutes or until done.
Remove from pan, cool and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast.

Makes 12
93.5 calories .5g fat 20.5 carbs 1.7 fiber

Suzanne's Breadsticks

2 c. flour
2 Tbs. sugar
1 tsp. salt
1 Tbs. yeast

Start Mixing

Add
1 1/2 c. hot water

Slowly add 1 1/2 c. flour till dough doesn't stick to sides. Knead dough (5 minutes in mixer). Raise until dough doubles (about 30 minutes). Roll out dough into 10x14" rectangle. Cut into 1 inch strips. Fold in half and twist. Place in greased pan. Bake at 400 for 10-13 minutes. After cooked, spread butter on top and sprinkle with garlic pwd.

Grandma's Dinner Rolls

4 c. warm milk (4 c. warm water/1 c. pwd milk)
4 Tbs. yeast dissolved 1/2 c warm water
1 c. sugar
1 c. margarine
4 eggs
4 tsp salt

Add 4-5 c flour & mix well, add till dough is right consistency (about 12 cups total)-let rise to double. Roll flat, place marg on top of dough, fold over, cut, and pinch closed. Place on cookie sheet, let rise. Bake 350 for 15 minutes.

***Also great for cinnamon rolls.***

Jam Filled Muffins

1 egg
1 c. milk
1/4 c. oil
2 c. flour
1/4 c. sugar
3 tsp. baking powder
1 tsp salt

Mix all together. Batter will be slightly lumpy. Fill muffin pan 1/2 full, place tsp jam on top then top with tablespoon batter.

Bake 400 20 min or until golden brown.

***Callie***

Rita's Dinner Rolls

3 1/2-3 3/4 c. flour
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
1 Tbs yeast
1/2 c. very warm water
1/2 c. very warm milk
1 large egg
Marg. or butter melted

Take water, yeast, milk and mix together. Add sugar, salt 1/2 c. flour. Beat eggs and shortening together then add mixture and flour together-let rise 1 hour or until double. Roll dough into balls. Let rise to double. Bake 350 for 20 minutes.

Whole Wheat Bread

2 Tbsp yeast
1 c. warm water
4 c. warm water
1/2 c honey
1 1/2 Tbs salt
3/4 c. pwd milk
1/2 c. wheat germ
2 beaten eggs
1/3 c. oil
3-4 c. whole wheat flour
7 c. white flour

Mix together. Raise 1 hour knead and shape into loaves. Raise 20 minutes. Bake 400 for 20 min. then 20-25 min at 350 until done.