Breads

Banana Nut Bread ( Excellent & Light color)
2 cups sifted flour 1 cup sugar
½ tsp. soda 2 eggs
1 ½ tsp. baking powder 1 ½ tsp. milk
½ tsp. salt 3 large mashed bananas (1 cup)
½ cup butter ¾ cup chopped nuts

Sift together flour, soda, baking powder and salt. Cream butter and sugar. Add eggs and beat until mixture is light and fluffy. Stir in bananas and milk. Fold in dry ingredients and nuts. Pour into a well greased 9 x 5 x 3 inch loaf pan or an 8 inch square cake pan. Bake at 350° for 50-60 minutes.

(Can make 24 muffins @ 350° for 20-25 minutes.)

Sweet Apricot Coffee Cake
2 cups Rice Krispy cereal, crushed
¾ cup plus 3 Tblsp. Sugar, divided
1/8 tsp. ginger
½ cup margarine, softened and divided
1 ½ cup all-purpose flour
2 tsp. baking powder
½ tsp. salt
1 egg
17 oz. can apricot halves, chopped, ½ cup syrup reserved

Mix together cereal, 3 Tblsp. Sugar, ginger and ¼ cup margarine; blend until crumbly, then set aside for topping. Stir together flour, baking powder and salt; set aside. In small mixing bowl, beat remaining margarine and sugar until well blended; add egg and beat well. Stir in reserved apricot syrup. Add flour mixture, blending well. Spread into an 8” x 8” baking pan, then spoon ¾ cup apricots evenly over batter. Sprinkle with topping and remaining apricots. Bake at 350° for 45 minutes or until cake begins to pull away from the sides of the pan. Makes 9 servings.

Visiting Teaching Muffins (like Costco’s)- Makes 5-6 Texas size or 18- 19
1 Box cake mix (lemon, choc, or white) Regular muffins
1 small box instant pudding (not sugar free)
3 eggs
½ cup oil
1 cup water

Mix together and bake at 375° for 30-45 min. ( less for regular muffins)

Variations: Almond or vanilla extract with white cake mix

Chocolate chips with chocolate cake mix

Poppy seeds with lemon cake मिक्स

Cindy’s Baking Powder Biscuits
2 cups flour 3 tsp. baking powder
1 tsp. salt 1/3 cup oil
2/3 cup milk

Pour oil and milk together, but don’t stir. Add remaining ingredients. Mix together. Drop by spoonfuls onto greased cookie sheet. Bake at 475° for 10-12 minutes.

Bride’s French Bread
2 ½ cup warm water 2 Tblsp. Yeast
2Tblsp. Sugar

Dissolve, add:
2 Tblsp. Oil 1 Tblsp. Salt
3 Cups flour

Use mixer; let set 10 minutes.

Add 3 more cups flour

Stir in with spoon

Let rest 15 minutes, stirring every 5 minutes.

Knead very little. Divide into two loaves. Put onto cookie sheets in French bread shape. Let rise 30 minutes. Bake at 375° for 35 minutes. Makes two loaves.

Cloud Biscuits
2 cup flour, sifted ½ cup shortening
1 Tblsp. Sugar 1 egg, beaten
4 tsp. Baking powder 2/3 cup milk
1 tsp. salt

Sift dry ingredients together. Cut in shortening with a pastry blender until mixture resembles coarse corn meal. Combine the beaten egg and milk and add to flour mixture, stirring just enough to make a soft dough. Turn out on lightly floured board and knead 20 times. Pat to ¾ inch thickness and cut with floured cutter. Place on ungreased baking sheet and bake at 450° for 10-12 minutes. Makes 12 biscuits.

Deb’s Whole Wheat Bread
6 cups Hot water 2/3 cup oil
2/3 cup honey 2 Tblsp. Wheat gluten flour
2Tblsp. Dough Enhancer 2 Tblsp. Salt
2 Cup ground Whole Wheat Flour

Mix for 1 min. or so. Add 2-3 Tblsp. Yeast (Saf-Instant is best brand)

Add more flour and mix until dough no longer clings to sides of bowl. Knead in mixer for 10 minutes on #1 speed. Mold into loaves and let raise.

Bake at 350° for 35 minutes. Makes 4-6 loaves depending on loaf pan size.

String Cheese Sticks- (Makes 8 sticks)
2 ¼ cups Bisquick Mix 2/3 cup milk
1 pkg. (8 oz) string cheese 1 Tblsp. butter, melted
¼ tsp. garlic powder I can (8 oz) pizza sauce, heated

Heat oven to 450°. Stir Bisquick and milk until soft dough forms; beat 30 seconds. Place dough on surface sprinkled with Bisquick; gently roll in Bisquick to coat. Shape into a ball; knead 10 times.

Roll dough ¼ inch thick. Cut into eight 6 x 2 inch rectangles. Roll each rectangle around 1 piece of cheese. Pinch edge into roll to seal; Seal ends. Roll on surface to completely enclose cheese sticks. Place seam sides down on ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix butter and garlic powder; brush over warm cheese sticks before removing from cookie sheet. Serve warm with pizza sauce for dipping.

Fried Biscuits (Scones)
3 ½ tsp. active dry yeast 3 ½ -4 ½ cup flour
2-3 tsp. salt 2 cup warm milk
2 Tblsp. Sugar ¼ cup shortening
Oil for deep frying

Dissolve yeast in milk and let stand until foamy, about 10 minutes. Stir in shortening. Gradually add flour, sugar, and salt and mix until smooth. Cover with damp towel and let stand in warm draft-free place until doubled, about 2 hours.

On lightly floured board roll dough into rectangle ¼ “ thick. Heat oil to 375°. Cut

dough with biscuit cutter and drop a few at a time into oil. When biscuit is puffed and browned, turn to brown other side. Remove with slotted spoon, drain on paper towels and serve immediately. Makes about 4 dozen.

Parmesan Pull-Aparts-
¼ cup butter 1 tsp. Instant onion flakes
1 tsp. parsley flakes 1 Tblsp. Parmesan cheese, grated
¼ tsp. celery salt 1 pkg. refrigerator biscuits

Melt butter in 8” inch round pan. Add seasonings. Spread evenly over bottom of pan. Cut each biscuit in ½. Place over butter mixture. Sprinkle with Parmesan cheese. Bake at 400° for 8-10 minutes. Turn upside-down on platter to serve.