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MONKEY BREAD

3 lg cans biscuits..cut 1/4 pieces

3/4c sugar

3 TBPS cinnamon

1/2c chopped pecans

1 1/2 sticks butter

1 TBPS cinnamon

1c sugar

......combine first three ingrediants in a lg ziplock bag or bowl..

place mixture into bundt pan...heat butter,cinnamon-sugar,pecans

until butter melts..stir...pour over bread.....bake@350 for 35 mins....

CINNAMON APPLESAUCE LOAF

2c flour

1tsp baking soda

1 tsp cinnamon

1/2 tsp baking powder

1c sweetened applesauce

3/4c sugar

3/4c EGG BEATERS

1/2c melted butter

1/2c seedless raisins

........heat oven to 350...in medium bowl,combine first four ingredients...

in large bowl, blend applesauce,sugar,Egg Beaters and butter...

stir in flour mixture just until well blended<batter will be lumpy>

mix in raisins...spoon batter into greased 9x5x3 loaf pan...

bake 55-60 mins or until toothpick inserted comes out clean...cool....

BANANA BREAD

21/2c flour

1/2c sugar

1/2c packed brown sugar

1 tsp salt

1/3c milk

1 egg

11/2c mashed bananas

........heat oven to 350...grease bottom only of loaf pan...combine all

ingrediants..beat 30 seconds...pour into pan...bake 65-70 mins..

cool completely....

WHOLE WHEAT & ROSEMARY FOCACCIA 1c warm water 1TBPS sugar 1 envelope yeast 3 TBPS Extra Virgin olive oil 2c All purpose flour <or more as needed> 1/2c whole wheat flour 1 tsp salt 1 TBPS fresh rosemary or 1 tsp dried rosemary 1 garlic clove, finely chopped

......combine water & sugar in large bowl, sprinkle with yeast...

let stand 5 mins..stir in 2 tablespoons olive oil, flour & salt....stir, adding more flour

to make a soft dough....knead dough on lightly floured surface until soft & smooth..

about 8 minutes....oil large bowl & add dough....cover, let stand in warm place

until doubled in size, about 1 hour....

.....preheat oven to 400....combine remaining 1 Tbps oil, rosemary & garlic in

small skillet...heat, stirring over low heat until garlic begins to sizzle..set

aside to cool.......

.....when dough is ready, punch down....place dough in center of baking sheet..

stretch or roll dough into a 12 inch circle...brush with rosemary oil......

.....bake on bottom rack....15 to 20 minutes..or until browned & crisp...

cool on wire rack...cut into 2 inch squares.........

BISCUIT MIX

8 cups unbleached flour

1 cup nonfat dry milk

1/3 cup baking powder

1/3 cup butter-flavored granules

8 teaspoons sugar

2 teaspoons cream of tartar

2/3 cup tub-style margarine

In a large bowl, whisk the flour, dry milk, baking powder, butter-flavored granules,

sugar and cream of tartar. Using a pastry blender or two knives, cut the margarine

into the dry ingredients until the mixture resembles coarse meal. Store in a

covered container in the refrigerator.

STICKY BUNS

5 tablespoons packed brown sugar

2 tablespoons dark corn syrup

1 tablespoon water

2 tablespoons chopped toasted pecans

1 cup unbleached flour

2/3 cup whole wheat flour

1 1/2 teaspoon baking powder

1 teaspoon ground cinnamon

2 tablespoons chilled margarine, cut into small pieces

1/3 cup raisins

2/3 cup skim milk

Preheat the oven to 425 degrees. Coat an 8-inch round

baking pan with nonstick spray. In a small saucepan over

low heat, stir 4 tablespoons of the brown sugar, the corn

syrup and water until the brown sugar dissolves and the

mixture is warm. Pour the mixture into the prepared pan

and sprinkle with the pecans. In a medium bowl, combine

the flours, baking powder and 1/2 teaspoon of the

cinnamon. With a pastry blender, cut in the margarine

until the mixture resembles coarse meal. Add the raisins

and milk, and stir just until moistened. Turn out the dough

onto a lightly floured surface and knead it 10 times. Roll

the dough into an 8-by-10-inch rectangle. Sprinkle the

rectangle with the remaining 1 tablespoon of brown sugar

and the remaining 1/2 teaspoon of cinnamon. Starting

from a long side of the rectangle, roll up the dough into a

cylinder. Cut the cylinder into 1-inch slices. Place the

slices, cut side down, into the prepared pan. Bake until

the buns are golden brown, 12 to 15 minutes. Place cut

side up onto a serving plate. Serve warm.

BISCUITS WITH SAGE & GARLIC

2 1/4 cups all-purpose flour

1/4 cup whole-wheat flour

1 teaspoon sugar

1 teaspoon dried sage

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 clove garlic, minced

3 tablespoons nondiet tub-style margarine or butter

3/4 cup + 2 tablespoons fat-free buttermilk

Coat a baking sheet with no-stick spray and set aside.

In a large bowl, stir together the all-purpose flour, whole-wheat flour, sugar, sage, baking soda, baking powder,salt and garlic. Using a pastry blender cut the margarine or butter into the flour mixture until coarse mixture form.

Add the buttermilk and stir to form soft dough. Transfer the dough to a floured surface. Knead gently to form a ball. Roll out into a square 3/4-inch thick. Cut into 12 squares or rectangles. Place on the prepared baking sheet.

Bake at 400 degrees F for 18 to 20 minutes, or until the biscuits are just beginning to turn golden brown. Serves 12.

graphics courtesy

[Mountain Breeze Graphics]