2 cups all purpose flour
¾ cups granulated sugar
1½ tsp. baking powder
1 tsp. salt
½ tsp. baking soda
½ cups chopped walnuts
¾ cups orange juice
2 Tbsp. vegetable oil
2 mashed ripe bananas
Mix together the flour, sugar, baking powder, salt, and baking soda.
Add the egg, orange juice, and oil and mix thouroughly.
Stir in the mashed banana and the walnuts.
Pour into a loaf pan sprayed with cooking spray.
Bake at 350 for 50 minutes.
1/4 cups white suger
1 tsp. ground cinnamon
3/4 cup butter
3 cups white sugar
6 very ripe bananas, mashed
1 (16 oz.) container sour cream
2 tsp. vanilla extract
2 tsp. ground cinnamon
1/2 tsp. salt
3 tsp. baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
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.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
1¾ cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
¼ tsp. salt
1 beaten egg
¾ cup milk
¼ cup cooking oil
Grease twelve 2½ inch muffin cups or line with paper bake cups; set aside. In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Make a well in center of dry mixture; set aside.
In another mixing bowl combine egg, milk, and oil. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in a 400 degree oven for 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
Makes 10 to 12 muffins.
¼ cup warm water
¼ cup butter, melted
½ (3.4 oz.) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 Tbsp. white sugar
½ tsp. salt
4 cups bread flour
1 (.25 oz) package active dry yeast
¼ cup butter, softened
1 cup brown sugar
4 tsp. ground cinnamon
¾ cup chopped pecans
½ (8 oz.) package cream cheese, softened
¼ cup butter, softened
1 cup confectioners' sugar
½ tsp. vanilla extract
1 ½ tsp. milk
In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, sugar, salt, bread flour and yeast. Set machine to Dough cycle, press Start.
When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over the dough.
Roll up dough, beginning with long side. Slice into 16 one-inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.
Makes 16 rolls.
2 cups all-purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup orange juice
Grated peel of 1 orange
2 Tbsp. melted butter or margarine
2 Tbsp. hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnuts
In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter, and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9"x5"x3" loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
1 long (24-inch) baguette
1 can (12 oz.) evaporated milk
½ cup cold water
1 tsp. vanilla extract
½ tsp. ground nutmeg
¼ tsp. ground cinnamon
1/3 cup brown sugar
Extra brown sugar (for sprinkling)
½ cup chopped pecans
Butter a 9x13-inch baking dish. Slice the bread into 1-inch-thick pieces. Line the baking dish with the bread, packing the slices tightly.
In a bowl, beat the eggs, milk, water, vanilla, nutmeg, cinnamon, and brown sugar until well blended. Pour the mixture over the bread. Sprinkle enough additional brown sugar on top to make a light coating.
Cover the dish with plastic wrap and refrigerate for at least 8 hours or for as long as overnight. As the mixture sits, the bread will absorb the liquid.
Set the oven at 400 degrees. Remove the plastic wrap from the dish. Bake the bread for 25 to 35 minutes or until it is puffed and brown.
Meanwhile, place the pecans in a small baking dish and toast them in the same oven for 8 to 10 minutes or until they are lightly golden and fragrant.
Spoon the French toast into wide shallow bowls and sprinkle with the pecans. Serve with maple syrup.
1 egg, beaten until fluffy
3/4 cup milk
1 cup whole wheat flour
2 Tbsp. oil
1 1/2 tsp. honey
1 Tbsp. baking powder
1/4 tsp. salt
Mix together and fry in hot skillet.
1/2 cup granuated sugar
1 tsp. cinnamon
2 cans (16.3 oz each) Grands refrigerated biscuits, or equivalent
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
Heat oven to 350 F. Grease one 9 or 10 inch tube/bundt pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in among the biscuit pieces as you go along.
In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 F for 28-32 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
1 3/4 cup milk
1 cup flour
1 tsp. salt
2 Tbsp. sugar
1 Tbsp. oil
In a blender mix eggs and milk. Add flour, salt, sugar and oil and blend until smooth, much like a crepe better. Cook on a lightly greased griddle or skillet.
NOTE: They should be very thin and delicate.