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.

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.

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

COFFEE CAKE

¾ CUP BUTTER, SOFTENED FILLING:
1 CUP SUGAR ½ CUP BROWN SUGAR
3 EGGS 1 ½ TSP. CINNAMON
1 ½ TSP. VANILLA MIX TOGETHER
½ CUP LIGHT MOLASSES
3 CUPS FLOUR
1 ½ TSP. BAKING POWDER
2 TSP. BAKING SODA
¼ TSP. SALT
1 1/3 CUPS SOUR CREAM

HEAT OVEN TO 350 DEGREES. GREASE SQUARE PAN. COMBINE BUTTER, SUGAR, EGGS, VANILLA, AND MOLASSES IN LARGE MIXER BOWL. BEAT ON MEDIUM SPEED FORE 2 MINUTES. MIX IN FLOUR, BAKING POWDER, SODA, AND SALT ALTERNATELY WITH SOUR CREAM. SPREAD 1/3 BATTER IN PAN. SPRINKLE WITH 1/3 FILLING. REPEAT 2 TIMES. BAKE 55 TO 60 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.

CREPES

1 CUP COLD WATER
1 CUP COLD MILK
4 EGGS
½ TSP. SALT
2 CUPS FLOUR
4 TBSP. MELTED BUTTER

BLEND LIQUID, EGGS AND SALT IN BLENDER. AD FLOUR AND BUTTER. BLEND 1 MINUTE. POUR MIXTURE INTO HOT FRYING PAN TO MAKE THIN PANCAKES. FILL WITH APPLESAUCE, FRUIT, JAM, SYRUP, POWDERED SUGAR.

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.

STICKY BUNS

BEFORE GOING TO BED, LIGHTLY SPRAY BUNDT PAN. ARRANGE APPROXIMATELY 30-35 RHODES FROZEN DINNER ROLLS.

MIX:
½ PKG. OF REGULAR BUTTERSCOTCH PUDDING (COOK AND SERVE)
1 CUP BROWN SUGAR

POUR OVER ROLLS, MAKING SURE IT GOES ALL THE WAY DOWN.

MELT ½ CUP BUTTER
MIX IN: ½ CUP WHITE SUGAR
1 TBSP. CINNAMON
NUTS (OPTIONAL)

POUR OVER ROLLS, MAKING SURE IT GOES DOWN IN BETWEEN ROLLS. LAY A PIECE OF FOIL OVER THE TOP. GO TO BED. IN THE MORNING, PREHEAT OVEN TO 350 DEGREES. BAKE, UNCOVERED, 35-40 MINUTES. AS SOON AS IT’S DONE, TURN UPSIDE DOWN ON A FOIL COVERED PLATTER. SERVE IMMEDIATELY.

Whole Wheat Blender Pancakes

1-1/4 c. water 2 tbsp. margarine or oil
1 c. whole wheat kernels 1 tbsp. honey or sugar
1/4 c. nonfat dry milk 1/4-1/2 tsp. salt
1 egg 1 tbsp. fresh baking powder

In blender, mix water, wheat, and dry milk on high for 3 minutes. Add egg, margarine or oil, honey, and salt. Blend for 20 seconds. Add baking powder. Pulse three times, just enought to mix. Mixture should foam up and get very light. Cook immediately on a hot nonstick griddle.

*Skim milk may be used instead of the water and nonfat dry milk. Batter also makes delicious waffles.

Hashed Brown Potatoes

4 medium potatoes
¼ cup finely chopped green onion
3 tbs. margarine
¼ tsp. salt
1/8 tsp. pepper

Scrub and pierce potatoes. Microwave 5 minutes. When cooled remove skins and shred. Preheat skillet and melt margarine. Combine remaining ingredients, turning as they cook. Cook until golden brown.

Orange Julius

6 oz. frozen orange juice concentrate
1 cup water
1 cup milk
1 tsp. vanilla
1 tsp sugar
20 ice cubes

Blend well.