CREAM CHEESE BANANA-NUT BREAD

3/4 cup butter, softened

1 (8-oz) pkg cream cheese, softened

2 cups sugar

2 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

(I also added 1 teaspoon cinnamon, and 1/2 teaspoon cloves)

1-1/2 cups mashed bananas (1-1/4 pounds unpeeled, about 4 medium)((I used five frozen)

1 cup chopped nuts, (I actually had about 1-1/2 of broken pecans) and I added about 1 cup of coconut - I toasted both in the oven before adding.)

1/2 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour, baking powder, soda and salt (I added the spices here also); gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, (coconut if using) pecans and vanilla. Spoon batter into 2 greased and floured (8"x4") pans.

Bake at 350 degrees for 1 hour or until a long wooded pick inserted in the center comes out clean and sides pull away from the pan, shielding with aluminum foil last 15 minutes to prevent browning if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans and cool 30 minutes on wire racks before slicing. Makes 2 loaves.

Delicious!

SOUR CREAM BLUEBERRY BREAD

SOUR CREAM BLUEBERRY BREAD

1-1/2 cups plus 1 tablespoon unbleached all-purpose flour, divided

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons (3/4 stick) unsalted butter or margarine, softened

1-1/4 cups granulated sugar

2 eggs

1 teaspoon vanilla

1/2 cup sour cream

1-1/2 cups frozen blueberries (DO NOT THAW)

1/2 cup coarsely chopped walnuts, divided

Grease and flour two 7-1/2x3-1/2"metal loaf pans. Preheat the oven to 375 degrees.

In a small bowl, combine 1-1/2 cups flour, baking powder and salt; set aside.

Using an electric mixer, beat butter with sugar in a large bowl until light. Add eggs, vanilla and sour cream; beat well. Blend in flour mixture; beat on medium-high speed for 1 minute.

In a separate bowl, lightly toss blueberries with remaining 1 tablespoon flour. Carefully fold blueberries into batter. (*I DO NOT GET THE BERRIES OUT OF THE FREEZER UNTIL READY TO DO THIS STEP).

Set prepared pans on a larger baking sheet for easy handling; divide batter evenly between the pans. Sprinkle each loaf with 1/4 cup walnuts.

Bake loaves about 45 minutes, until light golden brown and the center springs up when pushed lightly. Let cool completely on a wire rack.

***I DO NOT like Blueberries - but love this bread! Go figure.

Make Ahead Butterhorns - Mom Detweiler

VERY GOOD!
Make Ahead Butterhorns
2 pkgs yeast
1/3 cup warm water
9 cup flour, divided
2 cups warm milk
1 cup shortening
1 cup sugar
6 eggs
2 tsp salt
3 to 4 T butter or marg, melted
In large bowl, dissolve yeast in water. Add 4 cups flour, milk, shortening, sugar, eggs and salt, beat for 2 minutes or til smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead slightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 - 3 hours. Punch dough down, divide into 4 equal parts. Roll each into a 9" circle, brush with butter. Cut each circle into 8 pie shaped wedges; roll up each wedge from wide edge to tip of double and pinch to seal. Place rolls, tip down, on baking sheet and freeze. When frozen, place in freezer bags and keep frozen until needed. To bake, place on greased baking sheets, thaw 5 hours or until doubled in size. Bake at 375 degrees for 12-15 minutes or until lightly browned. Remove from baking sheets and serve immediately or cool on wire racks. Makes approx 32 rolls.

(I bake at 350 degrees for approx 10 minutes.)

Mashed Potato Refrigerator Rolls

Aunt Julia made these often and they are so good.

Mashed Potato Refrigerator Rolls
1 pkg yeast
1/2 cup warm water
1 cup oil
1 cup cold water
3/4 cup sugar
1 cup mashed potatoes (I use left overs or you can mash a cup full)
1-1/2 tsp salt
6 or 6-1/2 cup flour

In large bowl, sprinkle yeast into warm water, stirring until dissolved. Stir in oil, sugar, potatoes, then cold water, salt and enough flour to make stiff dough. Place dough in large greased bowl, cover with greased wax or foil paper, then a clean towel, refrigerate. Shape as preferred. Let rise until double in size. Bake 20 to 25 minutes in 425 degree oven. Makes 3 or 3-1/2 dozen rolls. (Sometimes I cut mine in pie wedge pieces with pizza cutter, roll from wide end to small end and make crescents).

SELF-RISING BISCUIT MIX

SELF-RISING BISCUIT MIX

I love to have this all mixed up and in the refrigerator - very handy and you can just make one or however many you need!

5 C. Self-Rising flour
1 pkg yeast
1 tsp baking soda
1 C. water
2 C. Buttermilk
3/4 C Cooking Oil (I always use Olive oil)

Dissolve soda in buttermilk, mix all ingredients together and place in an air tight container, place in refrigerator. (The longer it stays in the refrig - the better). Pinch off amount needed for a meal and place on floured board; if desired may be rolled and cut, otherwise pinch off small amount and shape into biscuits. I roll it out and cut with pizza cutter! Quick! Bake @ 400 or 450 degrees (depending on your oven) until golden brown. I bake for 15 - 20 minutes.

Delicious!!

LOVE THESE CHEDDAR BISCUITS

LOVE THESE CHEDDAR BISCUITS

Serves/Makes: 10-12 (or drop bigger “blobs“ and get about 6)……..Ready In: 30 Minutes

INGREDIENTS:

2 Cups Bisquick baking mix
2/3 Cup milk
½ Cup Cheddar Cheese - shredded (I often use the "mixed shredded cheese")
¼ Cup margarine or butter - melted
¼ Teaspoon Garlic Powder

DIRECTIONS:
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto un-greased cookie sheet. Bake 8-10 minutes or until golden brown.

Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.

WONDERFUL CORN BREAD

WONDERFUL CORN BREAD

1 (18.5-OZ) PKG YELLOW CAKE MIX
1 (15-OZ) PKG CORN BREAD MIX

PREHEAT OVER TO 350 DEGREES.

PREPARE CAKE MIX (in one bowl) AND CORN BREAD MIX (in another bowl) ACCORDING TO PACKAGE DIRECTIONS.

MIX BATTERS TOGETHER WELL. DIVIDE BATTER BETWEEN 2 GREASED 8-INCH OR 9-INCH SQUARE PANS.

BAKE FOR 30 TO 35 MINUTES OR UNTIL GOLDEN BROWN AND A WOODED TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.

YIELD: 32 SLICES.

I use one small package of each mix, either Martha White package or Jiffy box stuff.

QUICK-RISE BOLILLOS

Here is a no-fat, one-rise interpretation of Mexico's football-shaped rolls called BOLILLOS. Because these rolls contain no fat, they turn stale quickly and are best the day baked. To store them, freeze in heavy-duty plastic bags.

1 Cup lukewarm water (95 to 100 temp)
1 Pkg rapid-rise yeast
2 Teaspoons sugar
3 Cups flour
1/2 Teaspoon salt

1. In small bowl, combine 1/3 cup of warm water, yeast, and 1 teaspoon of sugar. Let stand about 5 mins, or until foamy. In a food processor, place flour, salt, and remaining 1 teaspoon sugar. Pulse to blend. Add foamy yeast mixture. Put lid on processor and, with machine on, slowly pour remaining 2/3 cup lukewarm water through feed tube. Process 20 to 30 seconds, or until dough cleans side of bowl, with a few separate pieces whirling around bottom. Dough should be soft and sticky.

2. Turn dough out onto a lightly floured board and knead 10 to 12 turns. Divide into 12 equal pieces. Form each piece into a flattened football shape and pull ends to taper. Place about 2 inches apart on a large greased baking sheet. With a sharp thin-bladed knife, make a lengthwise cut about 1/2 inch deep on top of each roll. Cover and let rise until doubled in size, about 45 minutes.

3. While rolls are rising, preheat oven to 375F. Bake rolls 20 to 25 minutes, or until they are golden brown and sound hollow when tapped. Let cool on a wire rack before serving.

THESE ARE SO VERY GOOD!