BANANA BREAD
Makes one loaf
Ingredients:
½ cup butter
1 cup sugar
2 eggs, slightly beaten
1 cup mashed bananas
2 cups flour, separated
½ tsp. salt
1 tsp. baking soda
1/3 cup hot (from tap) water
½ cup chopped pecans (optional)
½ cup miniature chocolate chips (optional)
Directions:
Butter a 9"x 5" loaf pan, and preheat oven to 325° F. Melt butter and pour into a large mixing bowl. Using a mixer, blend in the sugar. Mix in the eggs and bananas and keep mixing until smooth. Sift 1 cup of flour together with the salt and baking soda. Stir in the rest of the flour and the hot water, alternately, with a spoon, or with a mixer on lowest speed. Stir in nuts or chocolate chips by hand, if desired. Pour into buttered loaf pan and cook at 325° F., for 1 hour and 10 minutes, or until top springs back when lightly touched, and bread begins to pull away from the sides.
***************************************************
BREAD BEARS
Makes 8 bears
Ingredients:
2 2/3 cups flour
¾ cups warm water
1 TBS vegetable oil
1 large pinch salt
½ envelope quick-acting dry yeast
1 beaten egg
Poppy seeds, etc., for decoration (optional)
Directions:
Preheat oven to 450° F. Mix flour, yeast and salt together in mixing bowl. Add oil and water. Mix into a firm dough. Add a little flour if it is too sticky, a little water if it is too dry. Knead dough on floured surface for 5 minutes. Divide into 8 balls. Shape the balls into bears. Put onto oiled baking sheet and cover with a clean, damp dish towel. Allow to rise in a warm spot for one hour. After dough rises, brush with beaten egg and decorate the bears with seeds, raisins, etc., if desired. Bake at 450° F., for 15-20 minutes.
*************************************************************
CORN FRITTERS
Makes 24 fritters
Ingredients:
1 (8.5 oz) can whole kernel corn
Milk (less than one cup)
1 ½ cups sifted flour
1 egg, beaten
3 tsp baking powder
¾ tsp salt
Vegetable oil
Powdered sugar
Directions:
Drain corn over a measuring cup, reserving liquid. Add enough milk to the liquid to make a full cup. Sift dry ingredients together. In another bowl, mix egg, liquid and corn. Stir into dry ingredients, just until moistened.
Drop batter by tablespoonfuls into hot oil. Fry until golden, about 4 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with powdered sugar.
*********************************************************
CORN BREAD PUDDING
Makes 4-6 servings
Ingredients:
1 box jiffy corn muffin mix
15 oz can cream corn
15 oz can whole kernel corn
1 ½ stick melted butter
1 ½ tablespoon sugar
Small (8oz) container of sour cream
2 beaten eggs
Directions:
Butter an 8"x8" baking pan. Mix together beaten eggs, sour cream, and sugar. Add corn & stir. Add jiffy mix & stir. Pour into buttered pan and bake at 350° F., for 30 - 35 minutes
***********************************************************
CORNUCOPIA
Fill with muffins, breadsticks, or biscuits for a holiday centerpiece.
Ingredients:
Refrigerated biscuit dough (the kind that comes in a tube)
Non-stick cooking spray
Aluminum foil
Egg or egg white, beaten
Directions:
Form a cone shape from aluminum foil, as large as you want your cornucopia to be. If you have a paper or cardboard cone, you can cover it with aluminum foil. Spray lightly with non-stick cooking spray. Place onto cookie sheet which has also been lightly sprayed. Using refrigerated biscuit dough, pull, twist, or roll each biscuit into a coil and wrap around the foil cone, making sure that all areas except the wide end are covered with dough and coils are pinched together. Brush with beaten egg, and cook at 375° F., until golden brown. Allow to cool part of the way before carefully loosening and removing foil support.
**************************************************************
DOUGHNUTS
Ingredients:
Refrigerated biscuit dough (the kind that comes in tubes)
Vegetable oil or Butter Flavored Crisco
Regular or powdered sugar
Directions:
Open can of biscuits. Separate biscuits, and poke a hole in the middle of each one with your finger. Fry in vegetable oil until golden. Remove from oil with slotted spoon onto paper towels. Blot quickly, then sprinkle with sugar while still hot.
***************************************************************
GRANOLA CEREAL
Thanks to homeschool mom, Lisa Lawrence, for this recipe that is a favorite in our house!
Ingredients:
1 (21 oz) box quick cooking oatmeal
2 cups wheat germ
2 cups coconut
1 cup nuts
1/2 cup sesame seeds
1 cup vegetable oil
1 cup honey
1 cup brown sugar
1 cup granulated sugar
1 tsp. salt
1 tsp. vanilla
1 cup raisins and or dried dates (optional).
Directions:
Combine all ingredients, except for the dried fruit, in a large mixing bowl. Stir with spoon to mix thoroughly. Separate into two baking pans. Bake at 200° F., for 2 hours. Add dates and/or raisins, if desired, after baking. Store in airtight container. Good alone with milk or sprinkled over corn or wheat flake cereal.
***************************************************************
INSTANT OATMEAL
Single serving oatmeal packets for the convenience of instant, but the flavor and nutrition of natural.
Ingredients:
For each single-serving bag of instant oatmeal you will need:
½ cup of quick cooking oatmeal
½ tsp salt
Flavors as desired:
Cinnamon & Raisin: add 1/2 tsp. cinnamon & 2-3 TBS raisins
Plain cinnamon: same as above, only leave out the raisins
Brown sugar: add 1-2 tsp. brown sugar
Chocolate: add ½ tsp cocoa and 2-3 tsp. sugar OR 1-2 tsp. chocolate milk powder
Sugar or artificial sweetener, if desired, or sweeten to taste when made.
Instructions: Make up individual packets in plastic sandwich bags, writing the flavor on the outside. For each packet add one cup of water, stir, and microwave on high 1 ½ to 2 minutes.
***************************************************************
PIZZA DOUGH
Makes one pizza crust
Ingredients:
¾ cup lukewarm water (not too hot, or it will kill the yeast)
2 TBS Sugar
1 TBS dry active yeast
1 ½ cups whole wheat flour
½ cup white flour
½ tsp. Salt
1-3 tsp. Olive oil
Directions:
Stir together flours, sugar, yeast, and salt. Add water a little at a time while stirring. Turn dough onto clean, lightly floured surface and knead for about 10 minutes. Shape the dough into a ball and place it in a large bowl coated with olive oil. Cover with a dishcloth that has been rinsed with hot water and squeezed out. Set aside for an hour. The dough should double in size.
Preheat the oven to 400° F. Rub oil on your hands, and press dough into a well oiled pizza pan or cookie sheet. Place crusts on a well greased baking sheet. Lightly rub oil on top of crust. Bake for about 5 minutes or until golden brown. Add your choice of pizza toppings and bake for about 10 more minutes.
***************************************************************
SWEET POTATO BISCUITS
Ingredients:
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
3 tsp light brown sugar
3/4 tsp. grated orange zest (colored part of orange rind)
pinch of ginger
6 TBS butter1 cup mashed cooked sweet potatoes
2/3 cup butermilk
melted butter for brushing
optional: cinnamon sugar
Directions:
Mix together flour, zest, baking powder, baking soda, sugar and ginger. Cut in butter until mix is the consistency of cornmeal. Make a well in the center of the mix and add sweet potato. Add buttermilk, a little at a time, while kneading, until good biscuit dough consistency. Pat out to about 1/2 inch thickness and cut with biscuit cutter. Lay on a baking sheet and brush with butter. Bake at 400 degrees F., for about 15 minutes, or until golden.
Alternative recipe: Instead of baking as biscuits, you can twist biscuits, roll in cinnamon sugar, brush with butter, then bake.
******************************************************************************
To send in your favorite recipes, e-mail us with the word "recipe" in the subject line!
