Banana Bread
submitted by Kris Thorne
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (2 medium) mashed ripe banana
1/4 cup milk
1 tsp vanilla
2 cups unsifted flour
1 tsp soda
1/2 tsp salt
1/2 cup chopped nuts (optional)
Preheat oven to 350. Cream butter and sugar, beat in eggs one at a time. Stir in banana, milk and vanilla. Add remaining ingredients and stir by hand until well combined. Pour into greased loaf pan; bake for 50-60 minutes. When toothpick test comes out clean, it is done.
To make muffins or in a cake pan, baking time will need to be adjusted.
Very tasty with strawberry cream cheese.
Poppy Seed Bread
submitted by Risa Bakker
3 cup flour
1 ½ tsp salt
½ tsp baking powder
2 ½ cup sugar
1 ½ cup milk
1 ⅛ cup oil
1 ½ Tbsp poppy seed
3 eggs
1 ½ tsp vanilla
1 ½ tsp almond extract
Mix all of the above ingredients together. Beat well.
Bake at 350 for 50-60 minutes. Makes 2 large loafs.
While hot, glaze with the following ingredients
mixed together:
¾ cup sugar
½ tsp vanilla
¼ cup orange juice concentrate
½ tsp almond extract
2 Tbsp melted butter
Pumpkin Chocolate Chip Muffins/Bread
submitted by Laura Duvalois
2 cups (1 lb.) butter
3 cups sugar (Mix)
1 T. vanilla
6 eggs (Mix)
1 T. cinnamon
1 tsp. cloves
1 tsp. allspice
1/4 tsp. ginger
1 tsp. nutmeg
1 T. baking soda
1 T. baking powder
1 tsp. salt
4 - 1/2 cups flour
1 large can of pumpkin
3 cups chocolate chips (I used semi-sweet but both are great)
Mix well. Place in greased pan or paper lined tins. Bake bread for 1 hour, muffins 15-20 minutes or until toothpick comes out clean. Bake at 350 degrees. Note: This recipe will make 2-3 large loafs of bread. I halved it to make 2 medium size loafs and 1 mini loaf.
Zucchini-Apple Bread
submitted by Laura Duvalois
(I didn't make this but it is delicious)
Mix in Bowl #1
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 T. cinnamon
1-1/2 tsp. nutmeg
Mix in Bowl #2
3 eggs
1 cup oil
1 T. vanilla
3 cups sugar
Combine bowls 1 and 2 with: 2 cups grated (with peels) zucchini 1 cup peeled and grated granny smith apples Grease pans. Bake at 350 degrees 40-60 minutes. This makes 2 regular size loafs.
Panipopo (Polynesian Coconut Rolls)
submitted by Stephanie Partridge
I made my own rolls on Thursday, but you can use store bought frozen dough rolls just as well.
Make the sauce and pour half - all of it in a 9x13 pan (I only used half the sauce and then kept the rest to use on ice cream and in drinks). Let sauce cool down. Put rolls into pan (they kind of float). If they're homemade put them in the pan for the final rising. Once the dough has risen bake as you would the normal rolls. Usually 375 degrees for 12-15 minutes is about right. Once cooked spoon or baste some of the coconut sauce onto the top of each of the rolls.
1 can coconut milk
3 1/2 cup water
1 cup sugar (2-3 cups sugar if you like it really sweet, but not authentic)
5 Tbsp. cornstarch
Julius Drink
submitted by Stephanie Partridge
This is the base recipe - I use this as a general guide and then just add whatever I want to it.
1 6oz. can concentrate, frozen juice (orange is usually the safest)
apx. 1 cup water
1/3 cup sugar
1 (+-) tsp. vanilla
1 1/2 cans evaporated milk (or have as much regular milk- that's what I used)
1 (+-) cup fruit
Blend in a blender. Add a bunch of ice. Probably about a dozen cubes. Crush and blend. To make the Pinya Colada I used Pineapple Juice, 1 banana, and about half a cup of the coconut milk.
Baked Scones
submitted by Stephanie Partridge
In small bowl blend and set aside:
1 1/4 cup Sour Cream
1 tsp. Baking Soda
In large bowl mix:
4 cups flour
1 cup sugar
2 tsp. baking powder
1/4 tsp. cream of tarter
1 tsp. salt
Cut in:1 cup butter (softened/ slightly melted)
Add and mix until moistened:
Sour cream mixture
1 egg(dough will be a little gooey)
Stir in:1 cup Raisins (or any dried fruit - I like to use Welch's Spiced Cranberry-Apple)
Turn dough out onto lightly floured surface; kneed briefly. Roll dough about 3/4 inch thick. Cut into wedges or squares and place on greased cookie sheet. Bake 350 for 12-15 minutes or until golden brown on bottom. I like them plain, but they can be served with jam, honey, or a light powdered sugar and milk glaze.
Chocolate Croissants (Pain au chocolat)
submitted by Erin Ruy
1 1/4 teaspoons active dry yeast
3 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 3/4 cups all-purpose flour
2 teaspoons white sugar
1 1/2 teaspoons salt
2/3 cup warm milk
2 tablespoons vegetable oil
2/3 cup unsalted butter, chilled
1 giant-sized dark chocolate candy bar
1 egg
1 tablespoon water
Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
To shape, roll dough out to a 20 x 5 inch rectangle. Cut in rectangles-- Brush the outside edges of the rectangle with the egg wash (1 egg plus 1 Tbs. water) and refrigerate the excess. Roll each rectangle with a square of semi-sweet or dark chocolate in the middle and seal the edges. Cut vents into the top of the rectangle. Let shaped croissants rise until puffy and light. Glaze croissants with egg wash.
Bake in a preheated 475 degrees F (245 degrees C) oven for 10 to 15 minutes.
*note: any of the refrigeration periods can be extended--even to overnight.
Flatbread & Hummus
submitted by Kristin Krotosky
1 1/4 cups warm water (105°F to 115°F)
1 teaspoon active dry yeast
3 cups (or more) all purpose flour
2 teaspoons coarse kosher salt
2 tablespoons olive oil (plus more for coating a bowl)
Place 1 1/4 cups warm water in small bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Mix 3 cups flour and salt in large bowl. Add yeast mixture and 2 tablespoons oil. Using wooden spoon, mix until sticky dough forms. Knead in an electric mixer with a dough hook until smooth and elastic, sprinkling with more flour if very sticky, about 6 minutes.
Oil another large bowl. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until doubled in volume, about 1 1/2 hours. Punch down dough; divide into 6 pieces. Shape each piece into ball. Roll out each on lightly floured surface to 7x4-inch oval.
Prepare barbecue (medium heat, 350 degrees). Grill each flatbread until cooked through and golden, about 3 minutes per side.
Hummus:
2 cups canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste)
1/4 cup extra-virgin olive oil
2 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin
1 teaspoon smoked paprika
Juice of 1 lemon
Put everything in a food processor and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.2. Taste and adjust the seasoning to preference.
Pumpkin Bread
submitted by Trisha Atkinson
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 1/2 cups flour
4 eggs
1 cup vegetable oil
1/2 cup nuts (optional)
2/3 cup water
1 1/2 cups of canned pumpkin
Preheat oven to 350 degrees. Mix together all the dry ingredients except for flour in a bowl. In another bowl, mix together eggs, oil, pumpkin, and water. Combine the 2 bowls and gradually add your flour, then nuts. Bake for1 hour. Will make 2 small loaves, or a big loaf of bread. Recommended pan use: bundt cake pan.
Pantry Secrets Homemade Bread
submitted by Linda Atwood
10 1/2 cups white bread flour
1/2 cup sugar
1 TBSP salt
3 rounded TBSP saf-instant yeast
3 TBSP liquid lecithin
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes 4 loaves of bread
**I have extra copies of the recipe which also lists multiple ideas of other uses for the bread plus recipes for the cream cheese filling, cinnamon roll frosting, and italian loaf seasonings.**
Cinnamon Chip Bread
submitted by Vickie Myslinski
**Copies of recipe available from Linda Atwood**
