Breads/Muffins

BANANA BREAD
Barbara Wright

Ingredients:
½ cup shortening
1 cup sugar
2 eggs
4-5 very ripe bananas, mashed
2 cups flour
1 tsp. soda
½ cup nuts

Instructions:
1.  Cream shortening and sugar, add eggs and banana, then combined dry ingredients.
2.  Fold in nuts.
3.  Bake in 2 small or 1 large loaf pan.  The pan(s) should be half full.
4.  Bake 35-40 minutes at 350°.


SUPERB BANANA BREAD
Julia Clark

1/2 cup butter
1 1/3 cup firmly packed brown sugar
2 eggs, lightly beaten
1 tsp. vanilla
1 tsp. baking soda
¼ cup sour cream
¾ cup whole wheat flour (all purpose will work)
¾ cup all purpose flour
¼ tsp. salt
3-4 ripe bananas

Instructions:
1.  Grease and flour loaf pan.  Preheat oven to 350°.
2.  Cream the butter and sugar until light and fluffy.
3.  Add eggs and vanilla and combine well.
4.  Dissolve the soda in the sour cream and stir into the butter mixture.
5.  Sift the flours and salt, add to the mixture with the mashed bananas, stirring until well blended.
6.  Bake in preheated oven at 350° for 1 hour or until skewer inserted in center comes out clean.

You can add chopped walnuts if you want.  Also, you can take away 1 banana and add ½ cup applesauce too.  That tastes awesome!

ICE BOX BUTTERHORNS
Michelle Davison

Ingredients:
1 pkg. dry yeast
2 Tbs. warm water, 110°-115°
2 cups warm milk
½ cup sugar
1 egg, beaten
1 tsp. salt
6 cups flour
¾ cup butter/margarine, melted
Additional melted butter

Instructions:
1.  In large bowl, dissolve yeast in water.  Add milk, sugar, egg, salt and 3 cups flour.  Beat until smooth.
2.  Beat in butter and remaining flour (dough will be slightly sticky).  Do not knead.
3.  Place in greased bowl, cover and refrigerate overnight.
4.  Punch down dough and divide in half.  On floured surface, roll each half into a 12” circle.
5.  Cut each circle into 12 pie wedges.  Roll each wedge into a crescent shape roll, and put onto a greased pan with point side down.
6.  Let rise for about one hour.
7.  Bake at 350° for 15-20 minutes.
8.  Brush tops with the additional melted butter while rolls are still warm.

OOEY-GOOEY PULL-APARTS
Norma Kuenzli

Ingredients:
¼ cup butter or margarine
¼ cup firmly packed brown sugar
2 Tbs. maple syrup
¼ cup chopped pecans or walnuts (raisins can also be added)
8oz. can of refrigerated crescent dinner rolls
Biscuits can be substituted for crescent rolls, but use 2 cans of biscuits instead of 1.
1 Tbs. sugar
½ tsp. (or more) cinnamon

Instructions:
1.  Heat oven to 375°.
2.  In an ungreased 8” or 9” round cake pan, combine; margarine, brown sugar and maple syrup.
3.  Place in oven 3 or 4 minutes until margarine melts.
4.  Stir melted ingredients together. 
5.  Sprinkle with nuts and raisins.
6.  Remove dough from can but do not unroll.  Cut each roll into 6 slices.
7.  In a small bowl combine white sugar and cinnamon.  Coat each piece in mixture.
8.  Arrange in pan and sprinkle with any remaining sugar.
9.  Bake at 375° for 15-20 minutes or until golden brown.
10.  Cool 1 minute and invert onto serving plate.