1 cup mashed banana (more is better)
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1/3 cup margerine or butter (softened)
2 eggs
1/2 cup chopped walnuts
1 teaspoon vanilla

DIRECTIONS;
Grease a loaf pan & preheat oven to 350°
Mix flour, baking soda, baking powder, salt and sugar together. Add margerine, eggs, vanilla, nuts and bananas.
Beat until blended. Spoon mixture into pan. bake one hour.

3 3/4 cup biscuit mix
1 1/2 cup milk
1 egg
3/4 cup of grated cheddar cheese

DIRECTIONS;
Mix all ingredients, make into a dough.

Pour into greased loaf pan.

Bake at 350° until done.

If you don't like your corn muffins
sweet you won't like these.

1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 tsp salt
1 1/2 cup flour
3/4 cup yellow cornmeal
1/2 tsp baking powder
1/2 cup milk
3/4 cup frozen yellow corn

DIRECTIONS;
Preheat oven to 400.

Cream together butter, sugar,
honey, eggs, and salt.
Add flour, cornmeal, and baking powder.
Add milk.
Add corn and combine by hand
till corn is worked in

(I did all the mixing by hand)

Grease a 12 cup muffin pan
and fill each cup with batter.

  Bake 20-25 min or till
muffins begin to brown on top.

1 cup Cornmeal
1 cup All-purpose Flour
1/2 cup Granulated Sugar OR 1/4 cup Honey
1 cup Buttermilk
1/2 tsp. Salt
4 Tbs. Butter OR 3/4 cup Vegetable Oil

DIRECTIONS;
Pre-heat the oven to 400-F degrees.

Blend together the cornmeal, flour, sugar or honey,
buttermilk, and salt in a large mixing bowl.

Either melt the butter in a heavy skillet or
pour the oil into the same type of skillet and heat.

Pour batter into the skillet,
bake for about 30 to 40 minutes, until golden.

Remove from the oven and slice to serve warm

2 cups flour
1 cup sugar
1 tbs baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp mace
1/4 tsp cardamom
1/8 tsp ground cloves
1/4 cup oil
4 tbs butter, melted
2 eggs
3/4 cup milk
2 granny smith apples, peeled,and sliced

DIRECTIONS;
Preheat oven to 350 degrees.
SIFT together dry ingredients Make a well in the center
and mix in by hand the oil, butter,
eggs, and milk.

Fold in sliced apples.
Spoon into paper-lined muffin pan.
Bake for 30-35 minutes

1 8-oz. package of dates
1 1/4 cups Coke
1 cup brown sugar
2 tbsp. oil
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. finely minced lemon zest
1 egg
1 tsp. vanilla
1/2 cup chopped pecans

DIRECTIONS;
Preheat oven to 350
Generously grease a 9 by 5 inch loaf pan.

Chop dates. (I buy them already chopped)

Heat cola to boiling.
Remove from heat and stir
in dates, mixing very well.

Stir in sugar and oil.
Cool while preparing other ingredients.

Stir dry ingredients together
and add to cola mixture.
Stir in egg, extract and nuts.

Spoon batter into pan.
Bake about 1 hour
until bread tests done.

Cool on a rack for 20 minutes
then remove from pan and wrap
.
Store overnight before slicing.
IF you can wait that long.

2 c flour
1/3 c sugar
1 T baking powder
1 tsp salt
1/3 c shortening
1 c milk
1 c fresh or frozen blueberries
2 tsp sugar

DIRECTIONS;
Stir together flour, sugar,
baking powder and salt.

Cut in shortening until mixture
resembles coarse crumbs.

Make a well in center,
add milk, stir just until combined.

Gently fold in blueberries.

Drop by spoonfuls onto
greased cookie sheet.
Sprinkle with the 2 tsp sugar.

Bake at 425 degrees for
15 to 17 minutes or unti light brown.

Makes one dozen.

2 tablespoons instant minced onion
1/3 cup water
1 1/2 cups biscuit mix
1 egg, slightly beaten
1/2 cup milk
1/2 teaspoon TABASCO
1/2 teaspoon caraway seeds, optional
2 tablespoons butter, melted

DIRECTIONS;
Preheat oven to 400°F.

Soak instant minced onion
in water 5 minutes.

Combine biscuit mix, egg,
milk and TABASCO stir until blended.
Stir in onion.

Pour into greased 8-inch pie plate.

Sprinkle with caraway seeds.

Brush melted butter over all.

Bake 20 to 25 minutes or
until bread is golden brown.

1/4 lb butter
2 eggs
3 bananas (mashed)
1 cup chopped nuts
1 cup sugar
2 cups flour
1 Tbsp. milk

DIRECTIONS;
Cream butter and sugar,
add eggs one at a time,
beat well after each egg.
Stir in bananas.
Sift flour and stir in
milk and nuts.

Bake at 350 for one hour.

1 package (3 oz) cream cheese softened
3/4 cup sugar
2 eggs
1/2 cup milk
1/4 cup butter or margarine, melted
1 Tablespoon Lemon juice
1 tsp. vanilla extract
1-1/2 cups all purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup peeled diced tart apple
1/2 c bran flakes

TOPPING
1-1/2 tsp. sugar
1 tsp. cinnamon

DIRECTIONS;
Combine cream cheese, sugar, eggs, milk,
butter, lemon juice and vanilla.
Beat till smooth.

Combine flour, baking powder, baking soda and salt;
stir into cream cheese mixture just until moistened.
Fold in apples and bran flakes.
Fill muffin cups and sprinkle tops with sugar and cinnamon mixture.

Bake at 375°F for 20-25 min.
Yield 1 dozen

2 tablespoons sugar
1 teaspoon ground cinnamon
2 1/2 cups Bisquick.
2/3 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened
1/4 cup raisins
GLAZE
1 1/3 cups powdered sugar
2 tablespoons milk

DIRECTIONS;
To make glaze:
(Stir together powdered sugar and milk until smooth.)

Heat oven to 375
Grease bottom and sides of 13x9 pan.
.
Stir together 2 tablespoons sugar and the cinnamon; reserve.

Stir Bisquick, milk and 2 tablespoons sugar until dough forms.

If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup)
to make dough easy to handle.

Turn dough onto surface well dusted with Bisquick;
gently roll in Bisquick to coat.
Shape into ball; knead 10 times.

Roll into rectangle, 15x9 inches; spread with butter.

Sprinkle evenly with sugar mixture and raisins.

Roll up tightly, beginning at 15-inch side.
Seal well by pinching edge of dough into roll.
Cut into 1 1/4-inch slices; place cut sides down in pan.

Makes 12

Bake 23 to 25 minutes or until golden brown.
Cool 5 minutes; remove from pan.
Spread Glaze over warm rolls.

(Makes...1 large loaf or 2 regular loaves )

2 C Flour
1 C Sugar
1 1/2 tsp Baking Powder
1/2 tsp  Baking Soda
1 tsp  Salt
3/4 C Orange Juice
1 Tbsp Orange Zest
1 Egg, beaten
1/4 C Butter or Margarine, melted
1 C  Chopped Fresh Cranberries, best to cut in half
1/2 C Chopped Nuts

DIRECTIONS;
Preheat the oven to 350

Grease and flour or using baking spray the loaf pan(s).

In a large bowl, combine the flour, sugar,
baking powder, baking soda, and salt.

In a small bowl, combine the orange juice, zest, egg, and butter.

Mix the wet ingredients into the dry ingredients.
Add in the chopped cranberries and nuts; mix well.
Pour into the prepared loaf pan(s).
Bake at 350 for 1 hour

NOTE: Can also use for Muffins, if so bake at 400 for 20 minutes,
makes 24 muffins.

2 cups baking mix (such as Bisquick)
2 tbsp. confectioners' sugar
2/3 cup milk
1/4 cup butter, softened
1/4 cup packed brown sugar
2-1/2 tsp. ground cinnamon

ICING
1/4 cup butter, softened
3/4 cups confectioners' sugar
2 tbsp. cream cheese, softened
1/4 tsp. vanilla extract
Pinch salt

====================
Heat oven to 425º.
Blend baking mix, sugar and milk in a bowl.
Turn onto surface lightly dusted with baking mix and knead about 20 times.
Roll dough to 1/4-inch thick rectangle 8x12-inches.  
Spread with soft butter; sprinkle on brown sugar and cinnamon.
Roll up tightly jelly roll style (from long end).
Cut into 1-inch pieces.
Place rolls in two greased 8 or 9-inch round baking pans.
Bake 15 minutes or until brown and rolls are cooked through.
Remove to a plate to cool for 5 minutes.
While rolls cool, combine all icing ingredients and whip until smooth and fluffy.
Spread over warm rolls and serve remaining icing on the side for those who want extra.
 Yield: 1 dozen.

1 can (11 oz.) mandarin orange segments
1 tablespoon orange extract
1 egg
1 cup sour cream
1/2 cup unsalted butter, melted
1/2 cup sugar
1/2 cup brown sugar
2 cups flour
2 teaspoon baking powder
1/2 teaspoon baling soda
1/2 teaspoon salt
1/2 cup chopped pecans

====================
Preheat oven to 400 degrees.
Drain oranges; reserve liquid.
Cut oranges in half and place in measuring cup.
Add orange extract and reserved liquid to equal 1 cup.
In large bowl, beat egg, sour cream, butter, and sugars; stir in orange mixture.
  Add flour, baking powder, baking soda, and salt; mix just until blended.
  Fold in pecans.
 Fill greased muffin cups 2/3 full.
  Bake 20 to 25 minutes or until muffins test done.

Source: Kimberly Andrew (CooksReward)

1 1/2 c. warm water
2 tbl. yeast (regular or instant)
Sugar
1/3 c. vegetable oil
2 1/2 tsp. salt
1/4 t. malt powder
4 c. bread flour
Milk for brushing

====================
Place water, yeast & dash of sugar in mixer bowl. 
Let stand a few minutes, then add oil, 1/3 c. sugar, malt powder and and flour.
  Mix with paddle, then add salt.
  Mix until combined, then knead with dough hook until smooth.
Let rise in a greased, covered bowl 45 minutes. 
Deflate and divide into 3 1/2 oz. pieces. 
Form into balls, cover with a towel and let rise till almost double.
  Flatten balls (I use the bottom of a dinner plate...you want to really flatten them).
  For hot dog buns roll up tightly and roll to desired length.
  Place on parchment-lined baking sheets, cover with a towel and let rest until puffy. 
Meanwhile, heat oven to 375º.  Brush rolls/buns with milk and sprinkle with sesame seeds if desired. 
  Bake 15 to 20 minutes or till nicely browned.
Makes 8 to 10 rolls. 

SOURCE: ep@CR

STARTER:
2 cups unbleached flour (all-purpose)
2 cups warm water
1 package active dry yeast

DAY ONE:
In a glass or ceramic bowl, mix the starter ingredients.
Leave on the kitchen counter uncovered.
Don't refrigerate.

DAYS TWO, THREE AND FOUR:
stir well with a wooden spoon.

DAY FIVE:
stir and add 1 cup of milk, 1 cup of flour and 1 cup of sugar.
This is called "feeding the starter."

DAYS SIX, SEVEN AND EIGHT:
Stir with a wooden spoon.

DAY NINE:
Stir and add another 1 cup of milk, 1 cup of flour and 1 cup sugar. Stir well.

DAYS TEN AND ELEVEN:
Stir well.

DAY TWELVE:
Ladle 1 cup of starter into four containers and refrigerate.
Use one to make the bread recipe.
Keep one for your use another time, and give the other two to friends.

If you don't bake on this day, add 1 teaspoon sugar and refrigerate the mixture.

Date the jars, and every 10 days remove the starter from the fridge, transfer it to a bowl, and feed it the usual combination of 1 cups each of milk, flour and sugar.

Leave it outside the fridge uncovered for 2 days. Then, either bake it or divide it among your friends.

CREAM CHEESE AND JAM MUFFINS

2 c. biscuit mix (Bisquick)
1 egg
1/3 c. sugar
1 T. vegetable oil
9 teas. cream cheese
9 teas. Jam {your choice)

====================
Mix sugar, oil, butter thoroughly.
Add egg and milk.
Add biscuit mix, stirring just until moistened.
Place paper shells into muffin tins and fill with batter halfway
Add the cheese and then the jam.
Finishing with another dollop of batter.

Makes 9 very large muffins or 12 smaller muffins.
Bake at 400 degrees for 15-18 min.
May be frosted with confectioner's sugar

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