BREADS
BANANA BREAD
(Everyone has their favorite banana bread recipe. I love the flavor of bananas & peanut butter, so one day I decided to toss some peanut butter chips into my batter. I've never made it any other way since.)
1 c. sugar -- 1-1/2 tsp. soda -- 1-1/2 c. flour -- 1/2 tsp. salt -- 3 eggs -- 1/2 c. oil -- 1 tsp. vanilla -- 3 tsp. milk -- 3 ripe bananas, mashed -- 1/2 c. chopped nuts -- 1 to 1-1/2 c. peanut butter chips
Preheat oven to 350-degrees. Grese and flour 2 loaf pans. Sift dry ingredients together in large bowl. Beat eggs; mix with oil, vanilla & milk. Add egg mixture to dry ingredients. Mix well. Then add mashed bananas, nuts and peanut butter chips. Pour into pans. Bake 40 minutes.
BEIGNETS
(New Orleans Doughnuts)
1 pkg. dry yeast -- 3/4 c. warm water (110-degrees) -- 1/4 c. sugar -- 1/2 tsp. salt -- 1 egg -- 1/2 c. evaporated milk -- 3-1/2 to 4 c. flour -- Oil for frying -- powdered sguar -- Honey (opt.)
In large bowl, dissolve yeast in water. Add sugar, salt, egg & evaporated milk. Gradually swtir in 2 c. flour. Beat until smooth. Add remaining flour (1/3 c. at a time), beating to form a smooth, firm dough. Cover; chill overnight.
On lightly floured board, roll out dough to about 3/8-inch thickness, adding more flour (by spoonfuls), if needed. Cut into 2/3-inch rectangles or diamonds. Drop into hot oil or shortening in mini-fryer. Cook 1-2 minutes at 375-degrees (or until golden). Drain. Sprinkle with powdered sugar or dip in honey.
COPY-CAT CHEDDAR BAY BISCUITS
Mix Bisquick according to directions for "Drop Biscuits" on the box.
Mix together 4 T. melted margarine or butter and 1/4 tsp. garlic powder; add to batter.
Add 1 c. shredded Cheddar cheese. Drop by rounds onto baking sheet and bake as directed on box.
HAWAIIAN BREAD
(A great holiday gift!)
1 (20 oz.) can crushed pineapple, drained
1 (10 oz.) pkg. flaked coconut
4 eggs, beaten
1-1/2 c. sugar
4 c. flour
2 tsp.salt
2 tsp. soda
1 chopped pecans
Combine in order given. Bake in 2 greased loaf pans for 1 hour at 325-degrees.
HUSH PUPPIES
(I remember my Mom making these when I was a little girl. Whenever we had fish, she made these terrific homemade hush puppies.)
1/2 c. flour
1-1/2 c. cornmeal
1/2 tsp. salt
1 egg
1/4 c. milk
1 T. sugar
1 small onion, diced
2 tsp. baking powder
Sift dry ingredients together. Beat egg until light and fluffy. Combine egg and milk; add to other ingredeints along with onion. Mix well. Drop by spoonfuls into hot grease and deep-fry 1 minute.
MONKEY BREAD
Mix together: 3/4 c. sugar and 1/2 tsp. cinnamon
Tear 4 cans country-style biscuits into fourths; roll in mixture. Drop into Bundt pan. Sprinkle chopped pecans on top.
Heat: 1-1/2 sticks margarine, 1 c. grown sugar, 1 tsp. cinnamon
Boil for 2-3 minutes; pour over biscuits Bake 30-40 minutes at 350-degrees. Let stand 2-3 minutes before turning out onto serving plate.
NORTH CAROLINA SALLY LUNN
(Delicious served with dinner, or toasted and buttered for afternoon tea.)
1 pkg. dry yeast
1 c. warm milk (110-degrees)
3 eggs, well-beaten
4 c. flour
2 T. sugar
1 tsp. salt
1/2 tsp. baking soda
1/2 c. warm water (110-degrees)
1/2 c. butter or margarine, melted
Dissolve yeast in warm milk, stirring well. Let stand 5 minutes. In bowl, combine eggs, flour, sugar & salt; mix well. Dissolve soda in water, stirring. Add soda mixture, butter & dissolved yeast to flour mixture; mix well. Spoon batter into a well-greased 10-inch tube pan. Cover; let rise in a warm place for 2 hours, or until doubled. Bake at 400-degrees for 30 minutes. Remove bread from pan; place on a wire rack to cool.
QUICK & EASY COFFEECAKE
(This is the greatest! The ideal thing to take to the office, Sunday School class meeting, etc. People will always ask for the recipe!)
Cake Mix:
1 c. sour cream
1 box vanilla pudding
1/2 c. oil.
1/2 c. milk
4 eggs
Mix all ingredients together, beating 5 minutes.
Crumb Mixture:
2 tsp. cinnamon
1 c. chopped pecans
Alternate cake mixture and crumb mix in an ungreased 9x13-9nch pan. Swirl with knife. Bake 1 hour at 350-degrees.
STRAWBERRY BREAD
2 (10 oz) pkg. strawberries, thawed and drained
4 eggs
1-1/4 c. vegetable oil
3 c. flour (save 1/2 c. for the nuts)
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
3 c. sugar
1-1/2 c. chopped pecans
Preheat oven to 350-degrees. Mix together berries, eggs and oil. Sift dry ingredients into strawberry mixture. Stir to blend thoroughly. Stir in nuts that have been dredged in 1/2 c. flour. Mix by hand. Pour into 2 greased loaf pans. Bake 1 hour.
SWEET CORNBREAD
(Smooth & sweet -- almost like cornbread-flavored cake.)
1 (9 oz) box Jiffy Brand yellow cake mix
1 (8-1/2 oz.) box Jiffy Brand cornbread mix
2 eggs
5/6 c. milk (That IS the correct measurement ... 5/6 cup)
Preheat oven to 400-degrees.
Blend the two packaged mixes together in a bowl. Mix eggs and milk together and add to the mixes. Beat by hand until well-mixed. Pour into a greased 9x13-inch pan (or two round 8-inch cake pans). Bake 20-25 minutes, or until it tests done and is golden brown.
Midi playing is Our Last Summer.
