Epic Banana Bread

Submitted by Chuck Cady

Ingredients

1/2 cup butter
3 oz cream cheese
1 cup brown sugar
2 ripe bananas
1 egg
1/4 cup sour cream
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Directions

1. Preheat oven to 350 degrees F.
2. Grease and flour 1 loaf pan.
3. Cream butter, cream cheese, and brown sugar until light and fluffy in large bowl
4. Add mashed banana, sour cream, and egg and mix until smooth. Set aside
5. In small bowl, add dry ingredients. Whisk until mixed.
6. Add dry ingredients into large bowl. Hand mix until moistened, about 50 strokes. Batter will be lumpy, this is ok.
7. Pour batter into loaf pan. Bake 60-65 minutes.
8. Leave in pan for about 5 minutes, then turn loaf onto cooling rack to cool.

Corn Bread, Sweet

Submitted by Chuck Cady
This recipe comes off the side of a corn meal box. It's sweet and tasty, and easy to make.

Ingredients

1 1/2 cups flour
2/3 cup granulated sugar
1/2 cup corn meal
1 tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tbsp butter, melted

Directions

1. Heat oven to 350 degrees F. Grease 8 inch quare pan.
2. Combine all dry ingredients in large bowl, and mix together.
3. Combine all wet ingredients in small bowl, and stir together.
4. Pour wet ingredients into dry ingredients.
5. Stir ingredients together just until blended. Mixture will be lumpy.
6. Pour into greased pan.
7. Bake for 35 minutes, or until a wooden toothpick inserted in middle comes out clean.

Corn Bread Muffins

1. Line muffin tin with paper cups
2. Fill paper cups 2/3 full.
3. Bake for 18 to 20 minutes, or until a wooden toothpick inserted in middle comes out clean.

Stir 'n Roll Biscuits

Originally in the 1991 cookbook

Ingredients

2 cups all-purpose flour
1/3 cup salad oil
3 tsp baking powder
2/3 cup milk
1 tsp salt

Directions

1. Heat oven to 450 degrees F.
2. Measure dry ingredients into bowl.
3. Pour oil and milk into measuring cup (do not stir together); pour all at once into flour mixture. Stir until mixture cleans side of bowl and forms a ball.
4. To knead dough; turn onto waxed paper, lift paper by one corner and fold dough in half; press down firmly and pull paper back. repeat until dough looks smooth.
5. Pat or roll 1/2 bake 10 to 12 minutes or until golden brown.

Makes 16 1-3/4 inch biscuits

Navaho Taco And Fry Bread

Originally in the 1994 cookbook

Ingredients

2 cups flour
1 tsp salt
1/4 cup sugar
2 tsp baking powder
- milk as needed

Directions

1. Add a little milk at a time to make doughy consistency.
2. Refrigerate for 2 hours.
3. Roll out into little balls on floured surface to the shape of pancakes.
4. Fry in shortening or oil until golden brown on both sides.
5. Place on paper towels to cool.
6. Top with chili and chopped lettuce, tomatoes, grated cheese, sour cream, etc

The Best Banana Bread

Submitted by Chuck Cady
Prep time: 15 minutes.
Ready in 1 hour 15 minutes.
Servings: 15
Heat oven to 350 degrees F.

Ingredients

1/2 cup margarine, softened
1 cup white sugar
2 eggs
1 1/2 cups mashed bananas (2-3 bananas)
2 cups all-purpose flour
1 tsp baking soda
1 tsp vanilla

Directions

1. Heat oven to 350 degrees F.
2. Grease and flour one 9x5 inch loaf pan.
3. Cream margarine and sugar until smooth. Beat in eggs, then bananas.
4. Add flour, baking soda, and vanilla, stirring just until combined.
5. Pour into prepared pan and bake for about 1 hour, or 25-30 minutes in cupcake pan. Toothpick should come out clean when inserted.
6. Remove from pan and let cool on wire rack.

Sweet Muffins

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

1 egg
1/2 cup milk
1/4 cup vegetable oil
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 cup flour

Directions

1. Heat oven to 400 degrees F.
   
2. Grease bottoms of 12 medium muffin cups.
   
3. Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.
   
4. Fill muffin cups 2/3 full.
   
5. Bake 20-25 minutes or until golden brown.
   
6. Immediately remove from pan.
   

Makes 12 muffins.

The secret to perfect, tender muffins is in the lumps. Muffin batter should be gently stirred just until all the dry ingredients are moistened, resulting in a lumpy batter. Resist the temptation to vigorously stir muffin batter until it is smooth. The lumps disappear during baking. Over-stirring creates tough muffins with pointed tops.

Apple Muffins
Stir in 1 cup grated apple with the oil and add 1/2 tsp cinnamon with the flour. Sprinkle with nut-crunch topping: mix 1/2 cup brown sugar, 1/3 cup broken nuts and 1/2 tsp cinnamon. Bake 25-30 minutes.

Surprise Muffins
Fill muffin cups only 1/2 full; drop 1 tsp jelly in center of each and add batter to fill cups 2/3 full.

Popular Muffins
Increase the following ingredients: 1 cup milk, 2 cups flour, and 1 tsp salt. Decrease the following: 1/4 cup sugar.

Oatmeal Muffins

Submitted by Chris Fowler
Originally in the 1991 cookbook

1 egg
1 cup buttermilk
1/2 cup brown sugar, packed
1/3 cup shortening
1 cup flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup quick-cooking oats

Directions

1. Heat oven to 400 degrees F.
   
2. Grease bottom of 12 muffin cups.
   
3. Beat egg; stir in buttermilk, brown sugar, and shortening.
   
4. Mix remaining ingredients just until flour is moistened. Batter should be lumpy.
   
5. Fill muffin cups 2/3 full.
   
6. Bake 20-25 minutes or until light brown. Immediately remove from pan.
   

Makes 12 muffins.

The secret to perfect, tender muffins is in the lumps. Muffin batter should be gently stirred just until all the dry ingredients are moistened, resulting in a lumpy batter. Resist the temptation to vigorously stir muffin batter until it is smooth. The lumps disappear during baking. Over-stirring creates tough muffins with pointed tops.

Cornbread

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

1 cup yellow cornmeal
1/2 tsp salt
1 cup flour
1 cup milk
2 tbsp sugar
1/4 cup shortening
4 tsp baking powder
1 egg

Directions

1. Heat oven to 425 degrees F.
   
2. Grease square pan, 8x8x2 or 9x9x2 inches.
   
3. Blend all ingredients about 20 seconds. Beat vigorously 1 minute.
   
4. Pour into pan. Bake 20-25 minutes or until golden brown.
   

Makes 9-12 servings.

Golden Puffs

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

2 cups flour
1/4 cup sugar
3 tsp baking powder
1 tsp salt
1 tsp nutmeg or mace
1/4 cup vegetable oil
3/4 cup milk
1 egg
1 tsp cinnamon

Directions

1. Heat fat or oil (3-4 inches) to 375 degrees F in deep fat fryer or kettle.
   
2. Measure flour, sugar, baking powder, salt and nutmeg into bowl.
   
3. Add oil, milk and egg; beat until smooth.
   
4. Drop batter by teaspoonfuls into hot fat. Puffs too large will not cook through.
   
5. Fry four or five at a time about 3 minutes or until golden brown on both sides. Drain.
   
6. Stir together 1/2 cup sugar and the cinnamon.
   
7. Roll warm puffs in sugar and cinnamon mixture.
   

Makes 2 1/2 dozen puffs.

Popovers

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

4 eggs
2 cups milk
2 cups flour
1 tsp salt

Directions

1. Heat oven to 450 degrees F.
   
2. Grease 12 deep custard dishes or 15 medium muffin cups.
   
3. With hand beater, beat eggs slightly; add milk, flour, and salt and beat just until smooth. Do not overbeat.
   
4. Fill custard cups half way, muffin cups 3/4 full.
   
5. Bake 25 minutes. Lower oven temperature to 350 degrees F and bake 15-20 minutes longer or until golden brown.
   
6. Remove from pan; serve hot.
   

Makes 12-16 popovers

Butter Dips

Submitted by Chris Fowler
Originally in the 1991 cookbook

This familily favorite is quick and easy to make.

Ingredients

1/2 cube margarine
1 1/4 cups flour
2 tsp sugar
2 tsp baking powder
1 tsp salt
1/3 cup milk

Directions

1. Heat oven to 450 degrees F.
   
2. In a 9x9x2 square pan, melt margarine in oven. Remove pan from oven.
   
3. Measure flour, sugar, baking powder and salt into bowl.
   
4. Add milk; stir just until dough forms.
   
5. Turn dough onto well-floured cloth-covered board.
   
6. Roll dough around to coat with flour. Knead lightly about 10 times. Roll into 8 inch square.
   
7. With floured knife, cut dough in half, then cut each half into nine 4-inch strips.
   
8. Dip each strip into melted margarine, coating both sides.
   
9. Arrange strips close together in 2 rows in pan.
   
10. Bake 15-20 minutes or until golden brown.
    

Makes 18 strips.

Biscuits Supreme

Originally in the 1996 cookbook

Ingredients

2 cups flour
3 tsp baking powder
2 tsp sugar
½ tsp cream of tartar
¼ tsp salt
½ cup shortening
⅔ cup milk

Ingredients

1. Heat oven to 450 degrees F.
   
2. Stir together flour, baking powder, sugar, cream of tartar, and salt.
   
3. Cut in shortening until mixture resembles coarse crumbs.
   
4. Make a well in the center, add all of milk. Stir just until mixture clings together.
   
5. Knead gently on a lightly floured surface. Pat or roll to ½ inch thick.
   
6. Bake 10-12 minutes or until golden brown.
   

Makes 10-12 biscuits.

Journey Cake

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

2 eggs
1 1/4 cups milk
1/4 cup oil
3/4 cup flour
1 1/2 cup cornmeal
4 tsp baking powder
1 tsp salt
2 tbsp sugar

Instructions

1. Heat oven to 350 degrees F.
   
2. Mix all ingredients until thoroughly blended.
   
3. Bake in greased pan for 30 minutes or until golden brown.
   

Zucchini Bread

Submitted by Chris Fowler
Originally in the 1991 cookbook

Here's and excellent recipe to turn all that zucchini you've grown or someone has given you into something delicious.

Ingredients

1 cup grated zucchini
1 egg
1 cup sugar
1/2 tsp lemon peel, (optional)
1 cup oil
1 1/4 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 baking powder
1/4 tsp baking soda
1/4 tsp salt

Directions

1. Heat oven to 350 degrees F.
   
2. Mix zucchini, eggs, and sugar. Add lemon peel and oil and mix together. Add remaining ingredients.
   
3. Bake in greased loaf pan for 45 minutes.
   

Makes 1 loaf.

Soda Bread

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

3 cups flour
1/2 - 1 tsp salt
3 tsp baking powder, heaping
2 cups buttermilk, room temperature

Directions

1. Mix ingredients together until batter is a large ball of dough.
   
2. Turn out onto floured board and knead for short time.
   
3. Split into two balls and make two circles.
   
4. Cook on medium in floured skillet for 10-15 minutes on each side or until brown.
   
5. Cut into quarters and brown ends.
   
6. Cool on rack and cut into pie shapes.

Good with margarine or cheese on top.

Potato Bread

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

3 tbsp margarine
1/2 tsp salt
2 cups mashed potatoes
1 cup flour

Directions

1. Melt margarine and salt together.
   
2. Mix remaining ingredients together until batter is a large ball of dough.
   
3. Turn out onto floured board and knead for short time.
   
4. Split into two balls and make two circles.
   
5. Cook on medium in floured skillet for 10-15 minutes on each side or until brown.
   
6. Cut into quarters and brown ends.
   
7. Cool on rack and cut into pie shapes.
   

Good with margarine or cheese on top.

Nut Bread

Submitted by Chris Fowler.
Originally in the 1991 cookbook

Ingredients

2 1/2 cups flour
3 tbsp oil
1 cup sugar
1 1/4 cups milk
3 1/2 tsp baking powder
1 egg
1 cup finely chopped nuts
1 tsp salt

Directions

1. Heat oven to 350 degrees F.
   
2. Grease and flour 9x5x3 inch loaf pan or 8½x4½x2½ inch loaf pans.
   
3. Measure all ingredients into large mixing bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly.
   
4. Pour into pan(s). Bake 55-65 minutes or until toothpick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.
   

Banana Nut Bread
Decrease milk to 3/4 cup and add 1 cup mashed ripe bananas (2-3 medium).