Banana Sour Cream Bread

INGREDIENTS

• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)
• Pinch of nutmeg and ground cloves (optional)
  

Topping: (optional)

• 1 cup packed brown sugar
  
• 1 cup all-purpose flour
  
• 4-6 tablespoons butter or margarine
  
• 2 teaspoon cinnamon

DIRECTIONS

1. Preheat oven to 325 degrees. Grease loaf pans (2-4 depending on what size and if you half the recipe)I used 9X5 inch and a full batch made 2 big loaves and 1 smaller loaf. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Soften butter for topping, mix in remaining ingredients until crumbly. Sprinkle on top of bread before baking.
   
4. Bake for 1 hour and 10 minutes, cooking only 2 loaves at a time, until a toothpick inserted in center comes out clean.

Simple Whole Wheat Bread

• 3 cups warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 1/3 cup honey
• 5 cups bread flour
• 3 tablespoons butter, melted
• 1/3 cup honey
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 2 tablespoons butter, melted

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Note from Katie: I made this yesterday for the first time and it is soooo good!

Homemade Rolls

1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water

Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!

Cinnamon Chip Bread (like Great Harvest)

3 T. yeast
1/2 cup sugar
4 eggs, beaten lightly (*Note from Crystal, 1/4 C. Dry Egg Powder +1/2 C. Water)
3 3/4 cup warm water
4 1/2 tsp. salt
3 T. vegetable oil
2 1/2 cups cinnamon bites (available at Honeyville Grain's Country Stores)
11-12 cups flour (*Note from Crystal, this is a great recipe to disguise wheat in! Try it at least half whole wheat flour and half all-purpose or get really gutsy and try it 100% whole wheat!)

Combine in mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat well to "cake batter" stage. Stir in salt, cinnamon bites, and 7 more cups flour to make bread-dough consistency. Let mixer knead it to the right texture (add up to 1 more cup flour if needed). Place dough in greased bowl, cover, and let rise for 1 hour. Shape dough into 4 loaves. Let rise for another hour or until doubled. Bake at 375 degrees for about 30 minutes. Slice thick and serve warm with butter, or toast slices in the toaster (be careful, the cinnamon bites can burn your fingers), or make slices into French Toast. Yummy!

Whole Wheat Pumpkin Bread

Ingredients:
1 cup canned pumpkin
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
Directions:
PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened.

SPOON the pumpkin batter into prepared pan.

BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

BUTTERMILK WAFFLES

2 EGGS
2 CUPS BUTTERMILK
2 CUPS FLOUR
2 TSP. BAKING POWDER
1 TSP. BAKING SODA
½ TSP. SALT
¼ CUP PLUS 2 TBSP. SHORTENING

HEAT WAFFLE IRON. BEAT EGGS; BEAT IN REMAINING INGREDIENTS UNTIL SMOOTH. POUR BATTER ONTO WAFFLE IRON. BAKE ABOUT 5 MINUTES OR UNTIL STEAMING STOPS.

BUTTERMILK PANCAKES

1 EGG
1 CUP BUTTERMILK
2 TBSP. OIL
1 CUP FLOUR
1TBSP. SUGAR
1 TSP. BAKING POWDER
½ TSP. BAKING SODA
½ TSP. SALT

BEAT EGG; ADD REMAINING INGREDIENTS IN ORDER LISTED AND BEAT UNTIL SMOOTH. GREASE GRIDDLE.

BETTY’S DUMPLINGS

1 ½ CUPS FLOUR
2 TSP. BAKING POWDER
¾ TSP. SALT
3 TBSP. SHORTENING
¾ CUP MILK

MEASURE FLOUR, BAKING POWDER, AND SALT INTO BOWL. CUT IN SHORTENING THOROUGHLY, UNTIL MIXTURE LOOKS LIKE MEAL. STIR IN MILK. DROP DOUGH BY SPOONFULS ONTO HOT MEAT OR VEGETABLES IN BOILING STEW. COOK UNCOVERED 10 MINUTES LONGER OR UNTIL DUMPLINGS ARE FLUFFY.

BETTY’S BUTTERMILK BISCUITS

2 CUPS FLOUR
2 TSP. BAKING POWDER
1 TSP. SALT
¼ TSP. BAKING SODA
1/3 CUP OIL
2/3 CUP BUTTERMILK

HEAT OVEN TO 450 DEGREES. MEASURE DRY INGREDIENTS INTO BOWL. POUR OIL AND MILK INTO MEASURING CUP; POUR ALL AT ONCE INTO FLOUR MIXTURE. STIR UNTIL MIXTURE CLEANS SIDE OF BOWL AND FORMS A BALL. BAKE 10 TO 12 MINUTES.

BETTY’S REGULAR BISCUITS

2 CUPS FLOUR
3 TSP. BAKING POWDER
1 TSP. SALT
1/3 CUP OIL
2/3 CUP MILK

HEAT OVEN TO 450 DEGREES. MEASURE DRY INGREDIENTS INTO BOWL. POUR OIL AND MILK INTO MEASURING CUP; POUR ALL AT ONCE INTO FLOUR MIXTURE. STIR UNTIL MIXTURE CLEANS SIDE OF BOWL AND FORMS A BALL. BAKE 10 TO 12 MINUTES.

SWEET ROLLS (DINNER ROLLS, CINNAMON, ORANGE,ETC.)

MIX UNTIL MOIST: 1-1 ½ CUPS WATER
2/3 CUP POWDERED MILK
½ CUP SUGAR
1 TSP. SALT
2 EGGS (BEATEN)
¼ CUP ORANGE JUICE OR WATER
½ CUP BUTTER, MELTED
2 CUPS FLOUR
2 TBSP. YEAST

ADD 3 TO 4 CUPS FLOUR TO THIS UNTIL DOUGH IS MANAGEABLE AND KNEAD FOR A FEW MINUTES. LET DOUGH REST ON OILED COUNTER AND LET RISE 15 MINUTES. PUNCH DOWN AND ROLL OUT INTO DESIRED SHAPES. BAKE AT 350 DEGREES FOR 12—15 MINUTES AFTER LETTING ROLLS RIST FOR 30—45 MINUTES.

ORANGE FILLING:
BEAT TOGETHER: ½ CUP SOFTENED BUTTER
½ CUP BROWN SUGAR
1 TBSP. GRATED ORANGE PEEL
¼ CUP HONEY
THEN ADD THESE AND STIR:
½ CUP FLOUR
½ CUP SLICED ALMONDS
1 TSP. ORANGE FLAVORING

CINNAMON SPRINKLE OR FILLING:
2 TBSP. BUTTER, MELTED
½ CUP BROWN SUGAR
1 ½ TSP. CINNAMON

PUMPKIN BREAD

2/3 CUP SHORTENING
2 2/3 CUP SUGAR
4 EGGS
1 CAN(1 LB.) PUMPKIN
2/3 CUP WATER
3 1/3 CUP FLOUR
2 TSP. BAKING SODA
1 ½ TSP. SALT
½ TSP. BAKING POWDER
1 TSP. CINNAMON
1 TSP. CLOVES

HEAT OVER TO 350 DEGREES. GREASE PAN. IN A LARGE BOWL, CREAM SHORTENING AND SUGAR UNTIL FLUFFY. STIR IN EGGS, PUMPKIN AND WATER. BLEND DRY INGREDIENTS. POUR INTO PANS. BAKE FOR 70 MINUTES.

JAM MUFFINS

1 ¾ CUPS FLOUR
2 ½ TSP. BAKING POWDER
½ TSP. SALT
¾ CUP MILK
1 EGG
1/3 CUP CORN OIL
½ CUP SUGAR
¼ CUP JAM (ANY FLAVOR)

HEAT OVEN TO 400 DEGREES. IN A LARGE BOWL, SIFT TOGETHER THE DRY INGREDIENTS. IN A MEDIUM BOWL, MIX TOGETHER THE MILK, EG, CORN OIL, AND SUGAR. MIX WITH THE DRY INGREDIENTS UNTIL MOISTENED. LET SIT FOR 1 MINUTE.
SPOON 2 TBSP. BATTER INTO MUFFIN TIN. SPREAD ONE TSP. JAM OVER BATTER. TOP WITH 2 MORE TBSP. OF BATTER. BAKE FOR 20 MINUTES OR UNTIL THE MUFFINS ARE BROWN.

PUMPKIN MUFFINS

2 CUPS FLOUR
2 TSP. BAKING POWDER
1 TSP. GROUND CINNAMON
½ TSP. SALT
¼ TSP. GROUND GINGER
¼ TSP. GROUND NUTMEG
1/8 TSP. CLOVES
¼ CUP SOFTENED BUTTER
½ CUP SUGAR
1 EGG
1 CUP CANNED PUMPKIN
½ CUP EVAPORATED MILK
¼ CUP OIL

HEAT OVEN TO 375 DEGREES. IN A MEDIUM BOWL MIX TOGETHER THE DRY INGREDIENTS. IN A LARGE BOWL, BEAT TOGETHER THE BUTTER AND SUGAR UNTIL CREAMY. ADD THE EGG, PUMPKIN, EVAPORATED MILK, AND CORN OIL. BEAT ON HIGH UNTIL THE MIXTURE IS LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE AND STIR UNTIL DRY INGREDIENTS ARE MOISTENED. BAKE FOR 25 TO 30 MINUTES.

SWEET CORN MUFFINS

1 ¼ CUP FLOUR
¾ CUP YELLOW CORNMEAL
½ ROUNDED TSP. SALT
1 TBSP. BAKING POWDER
1/3 CUP SUGAR
1 EGG
1 CUP MILK
¼ CUP CORN OIL

HEAT OVER TO 400 DEGREES. COMBINE THE FLOUR, CORNMEAL, SALT, BAKING POWDER, AND SUGAR IN A LARGE BOWL. LIGHTLY BEAT THE EGG. ADD MILK AND OIL TO EGG MIXTURE. ADD FLOUR MIXTURE. BAKE FOR 20 TO 22 MINUTES.

CINNAMON MUFFINS

¾ CUP SOFTENED BUTTER
¾ CUP SUGAR
1 TSP. VANILLA
2 EGGS
1 ¾ CUP FLOUR
1 TSP. BAKING POWDER
1 TSP. BAKING SODA
PINCH OF SALT
1 CUP SOUR CREAM
TOPPING:
1/3 CUP GRANULATED SUGAR
3 TSP. CINNAMON

HEAT OVEN TO 375 DEGREES. IN A LARGE BOWL, CREAM BUTTER AND SUGAR WITH A MIXER. BLEND IN THE VANILLA AND EGGS. IN ANOTHER BOWL, SIFT FLOUR, BAKING POWDER, BAKING SODA, AND SALT. POUR THE FLOUR MIXTURE AND THE SOUR CREAM INTO THE BUTTER MIXTURE. STIR THE BATTER BY HAND UNTIL INGREDIENTS ARE BLENDED. IF BATTER IS TOO DRY ADD A SPLASH OF MILK.
PREPARE THE TOPPING BY MIXING TOGETHER THE WALNUTS, CINNAMON AND SUGAR. DROP 1 TBSP OF BATTER INTO EACH MUFFIN TIN. SPRINKLE WITH 1 TSP. OF TOPPING. TOP WITH 1 MORE TBSP OF BATTER. SPRINKLE THE TOPS WITH ANOTHER TSP. OF TOPPING. BAKE FOR 15 TO 20 MINUTES.

BASIC MUFFINS

2 CUPS MINUS 2 TBSP. SIFTED FLOUR
1 TBSP. BAKING POWDER
½ TSP. SALT
5 TBSP. SUGAR
1 EGG
1 CUP MILK
4 TBSP. MELTED BUTTER

HEAT OVEN TO 400 DEGREES. IN A LARGE BOWL, SIFT TOGETHER THE FLOUR, BAKING POWDER, SALT, AND SUGAR. IN ANOTHER BOWL, BEAT TOGETHER THE EGG, MILK, AND MELTED BUTTER. POUR EGG MIXTURE INTO THE FLOUR MIXTURE. STIR UNTIL MOISTENED. DO NOT OVERMIX—THE BATTER WILL BE LUMPY. BAKE FOR 22 MINUTES OR UNTIL MUFFINS ARE GOLDEN BROWN

CHEESY CHIVE ROLLS

2 TBSP. DRY YEAST
1/3 CUPS SUGAR
1 TSP. SALT
2/3 CUP NONFAT DRY MILK
½ CUP FRESH CHIVES, CHOPPED
½ CUP GRATED CHEESE
2 CUPS WARM WATER
¼ CUP OIL
2 EGGS

5—6 CUP FLOUR
¼ CUPS PARMESAN CHEESE

COMBINE YEAST, SUGAR, WATER (HOTTER THAN WARM) UNTIL WET. LET STAND 5 MINUTES (UNTIL BUBBLY). ADD OIL, EGGS, CHIVES, CHEESES, DRY MILK, MILK, SALT, AND FLOUR 1 CUP AT A TIME UNTIL IT PULLS AWAY, UP TO 6 CUPS (UNTIL SMOOTH). LET DOUGH RISE DOUBLE. POUR ONTO COUNTER AND ONTO FLOURED SURFACE. ROLL OUT INTO RECTANGLE AND CUT INTO 24 – 2 INCH SQUARES. PUT ON PAN AND LET RAISE UNTIL DOUBLE. BAKE AT 350 DEGREES UNTIL BROWN.

BANANA BREAD

2 ½ CUPS FLOUR
1 CUPS SUGAR
3 ½ TSP. BAKING POWDER
1 TSP. SALT
3 TBSP. OIL
¾ CUP MILK
1 CUP MASHED BANANA
1 EGG

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR BREAD LOAF PANS. MEASURE ALL INGREDIENTS INTO BOWL AND BEAT ON MEDIUM ½ MINUTE. BAKE FORE 55 TO 65 MINUTES, CHECK AFTER 45 MINUTES.

LAURA’S WHOLE WHEAT MUFFINS

1 CUP OIL OR (1/2 CUP OIL AND ½ CUP APPLESAUCE)
2 EGGS
1 TSP. SALT
2 CUPS BROWN SUGAR
2 CUPS MILK
2 TSP. BAKING SODA
2 TSP. VANILLA
4 CUPS WHOLE WHEAT FLOUR

MIX TOGETHER, AND BAKE AT 350 DEGREES FOR 10-15 MINUTES.