Banana Chocolate Chip Muffins

3 large ripe bananas mashed
1/4 cup butter, melted
1/4 cup applesauce
3/4 cup sugar
1 slightly beaten egg
1 1/2 cup flour
3/4 tsp baking soda
1/2 tsp salt
3/4 tsp baking powder
1 cup or less chocolate chips
Melt margarine in microwave. Add bananas and mash. Add applesauce, egg and sugar and mix well. Add dry ingredients and chocolate chips and mix by hand.
Bake at 375 for 18-20 minutes in well greased muffin pan or papers. Makes 12 -14
I often use a small yogurt in place of the applesauce, and always use one of the sugar free applesauce single serve cups. This equals more than 1/4 cup applesauce which is fine and I just leave out about a table spoon or whatever does not slide out of the cup when I first pour it into the bowl.
You can also use oil for some of the melted butter; just use a bit less.
This recipe is flexible and you can use some whole wheat flour, ground flax for some of the oil etc. Just keep the same amount of bananas and sugar

Buttery Corn Bread

Ingredients

2/3 cup soft butter or margarine
1 cup sugar
3 eggs
1 2/3 cup milk
2 cups all purpose flour
1 1/3 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

Directions

1. Preheat oven to 400 degrees F.

2. Cream the butter and sugar in a mixing bowl. In a separate bowl, combine the eggs and milk. In another bowl, combine the flour, cornmeal, baking powder, and salt. Add the flour mixture to a creamed butter alternatively with the egg mixture.

3. Pour into a greased 9 X 13 inch pan. Bake for 22=27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares and serve warm with honey butter.

Potato Puff Buns

4 beaten eggs

1 cup powdered milk

1 cup shortening or butter

1 cup sugar

4 Tbl. Saf Instant Yeast (or 5 packets)

2 cups mashed potato flakes

1 1/2 Tbl. salt

6 cups warm/hot water (as hot as you can get it out of the tap)

12-14 cups flour

Mix all of the above ingredients, except add only 4 cups of the flour (on speed 1 of Kitchen Aid or other mixer). When the mixture is blended, add the remaining 8-10 cups flour, 2 cups at a time. When the dough is no longer sticking to the sides of the bowl, knead for 5 minutes (on speed 2 of Kitchen Aid or other mixer).

Place in flour-dusted bowl and cover with clean dish towel. Let rise until double in bulk, about 1 hour. Punch down and pull off globs of dough for rolls. Place on greased cookie sheet. Bake at 350 degrees for 10-14 minutes depending on the size of the rolls. Tops of rolls should be slightly brown.


(This recipe is too big for my mixer so I did half at a time. The entire recipe made four dozen large rolls.)

­­Chocolate Zucchini Bread

1-1/4 cups sugar

3 eggs
1 cup unsweetened applesauce
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 cup cake flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

Directions

In a large bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flours, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Banana Nut Bread

1 1/4 cups Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Vanilla
½ cup Margarine or butter, softened
Eggs
½ cup Buttermilk
½ cup flour
1 ½ mashed bananas (3 to 4 medium, ripe)

Directions

1. Mix all ingredients.
2. Bake at 350°F for 50 to 60 minutes. (Do not over bake!)

Chocolate Banana Bread

• ½ cup toasted walnuts or pecan, coarsely chopped
• 1 ¾ cups all purpose flour
• ¼ cup Dutch-processed cocoa powder
• 1 cup granulated white sugar.
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup white chocolate chips
• 2 large eggs, lightly beaten
• ½ cup unsalted butter, melted and cooled
• 3 ripe bananas, mashed well
• 1 tsp pure vanilla extract

Directions

1. Preheat oven to 350°F and place oven rack to middle position.
2. Butter and flour (or spray with a non stick vegetable/ flour spray) the bottom and sides of a 9x5x3 inch loaf pan. Set aside.
3. Place nuts on a baking sheet and bake for about 8-10 minutes or until lightly toasted.
4. Let cool and then chop coarsely.
5. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Set aside.
6. In medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
7. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky.
8. Fold in the nuts and chocolate chips.
9. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional).
10. Bake until bread has risen and a toothpick inserted into the center comes out clean, about 55 to 65 minutes.
11. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Pumpkin Bread

• 3 cups sugar
• 3 ½ cups flour
• 2 tsp soda
• 1 ½ tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 4 eggs
• 1 cup Crisco oil
• 2/3 cup cold water
• 1 big can pumpkin

Mix and pour into a pan. Bake at 350°F for 1 hour.

Artisan Bread

1 1/2 T yeast
1 1/2 T kosher salt
3 c lukewarm water
6 1/2 c all-purpose flour

1. In a 5qt ice cream bucket (or another large, plastic container with a lid that's NOT airtight), dissolve the yeast and kosher salt in the water.

2. Mix in the flour but do NOT knead.
3. Mix ingredients only with a wooden spoon or with hands. The dough will be very sticky.
4. Cover with the lid but do not seal, and let the dough rise completely (usually from two to four hours, depending on location, temperature, and type of yeast).
5. Once dough begins to collapse onto itself, put the container into the fridge for a few hours before baking (so that the dough is easier to handle). Make sure the lid is only loosely sealed.
6. Twenty minutes before baking, place the stoneware pan or pizza stone into the oven and then preheat.
7. Five minutes before baking, place a steam pan into the oven with the stoneware pan (I use an old cookie sheet with a cup of water on it--the pan warps with consistent use, so make sure it's a pan you don't love).
8. Remove the dough from the fridge and shape into loafs (I've been making hoagie-sized mini-loafs, but you can make it a boule, a baguette, braided loaf, whatever you want).
9. Bake at 450°F for half an hour, or until the loafs are golden brown.
10. Remove the loafs from oven, but leave the stoneware in the oven until it cools down.
11. Cover the loafs with a dish towel, and let cool most of the way before eating (otherwise it tastes fine, but smells a bit yeasty and salty).

Cheese Straws

2 sheets (1 box) frozen puff pastry (like Pepperidge Farm); defrosted and left overnight in the fridge

1 extra large egg

1/2 c freshly grated Parmesan cheese

1 c finely grated Gruyère cheese

1 t minced fresh thyme leaves

1 t kosher salt

freshly ground black pepper

1. Preheat oven to 375°F.

2. Roll out each sheet of puff pastry on a lightly floured board to 10"x12".

3. Beat the egg with 1 T water and brush surface of pastry.

4. Sprinkle each sheet evenly with 1/4 c Parmesan, 1/2 c Gruyère, 1/2 t thyme, and 1/2 t salt, and a dash of pepper.

5. Using a rolling pin, lightly press the flavorings into the puff pastry.

6. Cut each sheet crosswise with a floured knife or pizza wheel into 11-12 strips.

7. Twist each strip and lay on baking sheet lined with parchment paper.

8. Bake 10-15 minutes until lightly browned and puffed.

9. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn.

10. Cool and serve at room temperature.

Breadsticks

1 T yeast

1/2 t salt

1 1/2 c warm water

1 T honey

4-4 1/2 c flour

1 T malted milk powder (optional)

1/2 cube margarine or butter

Lawry's Season-All

Melt margarine in 11x15 pan. Combine yeast, honey, and water. Add salt (and milk powder). Add flour gradually until it forms a ball.

Knead a few times. Roll out onto a buttered or floured cutting board about 3/8" thick and in a rectangular shape. Cut with a pizza cutter or a knife.

Lay each breadstick into the melted margarine and turn it over once. Sprinkle with Season-All. Let rise 10 minutes, then bake at 400°F for 12-15 minutes. Eat warm.

(I use 1/2 cube margarine and never use the milk powder.)

Variation: sprinkle with lots of cinnamon sugar and then top with vanilla frosting when out of the oven. Delicious for a Sunday breakfast and much faster than rolls!

You can use other spices like garlic powder and parmesan, basil, Salad Supreme, sesame seeds, or put garlic in your butter. I like the Lawry's Season-All the best.

Banana Bread...bundt cake

2 1/3 c flour
1 c walnuts/chocolate chips/or whatever is pleasing to your taste
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 1/2 c sugar
1 c mashed bananas (about 3)
2 tsp vanilla
2 large eggs
1 c melted butter (or margarine)
1 c buttermilk (substitute: 2 tsp lemon juice + 1 c nonfat milk)

Mix flour, pecans, etc. baking powder, baking soda, salt in large bowl
(I heard if you first put a little bit of flour with chocolate chips they won't all float to the bottom...is this true?)

Mix sugar, bananas, vanilla, and eggs until well blended. Add butter and buttermilk. Mix well.

Add flour mixture into the wet mix. Stir evenly. Spray the pan and pour in.

Bake at 350 for approx. 1 hr. Yummy!

Artisan Bread

Hey Grad Studies,

My Mom found an artisan bread recipe at http://www.artisanbreadinfive.com/. Tried it and loved it--thought you guys could make some at the house and it would smell yummy! It sounds complicated because you have to use stoneware, but it's really pretty basic and easy once you get the hang of it. Apparently, even unsealed/unglazed travertine/marble/granite tiles will work (until they crack from too much use).

1 1/2 T yeast
1 1/2 T kosher salt
3 C lukewarm water
6 1/2 C all-purpose flour

In a 5qt ice cream bucket (or another large, plastic container with a lid that's NOT airtight), dissolve the yeast and kosher salt in the water. Mix in the flour but do NOT knead. Mix ingredients only with a wooden spoon or with hands. The dough will be very sticky. Cover with the lid but do not seal, and let the dough rise completely (usually from two to four hours, depending on location, temperature, and type of yeast). Once dough begins to collapse onto itself, put the container into the fridge for a few hours before baking (so that the dough is easier to handle). Make sure the lid is only loosely sealed.

Twenty minutes before baking, place the stoneware pan or pizza stone into the oven and then preheat. Five minutes before baking, place a steam pan into the oven with the stoneware pan (I use an old cookie sheet with a cup of water on it--the pan warps with consistent use, so make sure it's a pan you don't love). Remove the dough from the fridge and shape into loafs (I've been making hoagie-sized mini-loafs, but you can make it a boule, a baguette, braided loaf, whatever you want). Then bake at 450 for half an hour, or until the loafs are golden brown. Remove the loafs from oven, but leave the stoneware in the oven until it cools down. Cover the loafs with a dish towel, and let cool most of the way before eating (otherwise it tastes fine, but smells a bit yeasty and salty).

I've made it with cranberries and pecans. We're using it as pizza dough this afternoon. You can also add chopped black olives and spices for a nice Greek bread.

Hope all is well!

Coconut Banana Bread with Lime Glaze

2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cups white sugar
1/4 cups butter, softened
2 large eggs
1 1/2 cups mashed, ripe banana (about 3 bananas)
1/4 cups plain, low-fat yogurt
3 Tbs apple juice (or rum flavoring, to taste)
1/2 tsp vanilla extract
1/2 cups flaked, sweetened coconut
1/2 cups powdered sugar
1 1/2 Tbs fresh lime or lemon juice

1. Whisk or sift together baking soda, and salt.
2. Place sugar and butter in a large bowl; beat until well-blended (about one minute).
3. Add the eggs one at a time, beating well after each addition.
4. Add banana, yogurt, apple juice, and vanilla; beat until just blended.
5. Add flour mixture; beat at low speed just until moist.
6. Stir in coconut.
7. Spoon batter into a 9x5 loaf pan coated with cooking spray; sprinkle with 1 T coconut.
8. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.
9. Cool for 10 minutes in pan, then remove onto a cooling rack.
10. Combine powdered sugar and juice; drizzle over warm bread.

Magleby's Rolls

1 cup Parmesan cheese (shredded in a jar type)
2 T parsley flakes
¾ cup butter melted
1 t garlic salt
18 frozen Rhodes rolls, regular dinner size

Mix butter and salt together. Combine cheese and parsley. Drop rolls one at a time into butter, then into cheese mixture. Place on greased cookie sheet spaced apart so they do not touch. Let rise 3 – 4 hours (less if you place in a warm oven) Bake at 350 for 12- 15 minutes. (should be light golden brown) Makes 1 10 x 15 baking sheet.

Submitted by Janice Robinson