BANANA BARS

1/2 cup butter/margarine, softened

2 cups sugar

3 eggs

1 1/2 cups mashed ripe bananas

1 tsp. vanilla extract

2 cups flour

1 tsp. baking soda

1 tsp. salt

Frosting:

1/2 cup butter/margarine, softened

1 (8 oz.) pkg. cream cheese, softened

4 cups powdered sugar

2 tsp. vanilla extract

In a mixing bowl, cream together butter and sugar.  Beat in eggs, bananas, and vanilla.  In a smaller bowl, combine flour, soda, and salt; add to creamed mixture and mix well.  Pour into a greased 15x10x1 inch baking pan.  Bake at 350º for 25 minutes.

Frosting:  Cream butter and cream cheese in a mixing bowl.  Gradually add powdered sugar and vanilla; beat well.  Spread over bars.

REESES

1 pkg. graham crackers, crushed     

1 cube butter or margarine

1 cup peanut butter                

2 1/2 cups powdered sugar

Combine all ingredients.  Press into a 9 x 13 pan.

Melt a 12-ounce package of chocolate chips and spread over top.  Let set.

CHOCOLATE BUTTERCREAM FROSTING

3 cups powdered sugar

1/3 cup stick margarine or butter, softened

2 tsp. vanilla

3 oz. unsweetened baking chocolate, melted & cooled

2 to 3 Tbsp. milk

Mix all ingredients except milk in medium bowl.  Stir in milk until smooth and spreadable.  Frosts one 9 x 13 inch cake generously or fills and frosts one 8- or 9-inch two layer cake.

CREAMY COCOA BUTTERCREAM FROSTING:

            Substitute 1/3 cup baking cocoa for the chocolate.

WHITE CHOCOLATE BUTTERCREAM FROSTING:

            Substitute 3/4 cup (3 oz.) white baking chips, melted and cooled, for the chocolate.

PUMPKIN RIBBON CAKE

Cake:

2 1/2 cups all-purpose flour

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1 tsp. baking soda

1/2 tsp. salt

1 1/2 cups sugar

3/4 cup butter or margarine, softened

3 eggs

3/4 cup solid pack pumpkin

1/2 cup milk

1 tsp. vanilla

Filling:

1 (8 oz.) pkg. cream cheese, softened

1/4 cup sugar

Topping:

Powdered sugar

Frozen Whipped Topping, thawed (optional)

For cake, combine flour, baking powder, spices, baking soda and salt in small bowl; mix well and set aside.  In a medium bowl, beat sugar and butter until light and fluffy.  Add eggs, pumpkin, milk and vanilla; beat well.  Slowly add flour mixture to pumpkin mixture; mix well.  Set aside.

For filling, whisk cream cheese and sugar until well blended and smooth.  Spread 2 1/2 to 2 3/4 cups of the cake batter evenly over bottom of a greased 9 x 13 baking dish.  Spoon cream cheese mixture evenly over cake batter; carefully spread over batter.  Spoon remaining cake batter over cream cheese mixture, spreading evenly.

Bake at 350º for 45-50 minutes or until cake tester inserted in center comes out clean.  Cool completely.

Before serving, sprinkle cake with powdered sugar.  Cut into wedges.  Serve with whipped topping, if desired.

HAM & EGG ENCHILADAS

2 Tbsp. butter or margarine

1 small red bell pepper, chopped

3 green onions with tops, sliced

1/2 cup diced ham

8 eggs

8 (7- to 8-inch) flour tortillas

2 cups (8 oz.) shredded Colby-Jack or Pepper-Jack cheese, divided

1 can (10 oz.)  enchilada sauce

1/2 cup prepared salsa

sliced avocado, fresh cilantro and red pepper slices for garnish

Melt butter in large nonstick skillet over medium heat.  Add bell pepper and onions; cook and stir 2 minutes.  Add ham; cook and stir 1 minute.

Lightly beat eggs with wire whisk in medium bowl.  Add eggs to skillet; cook until eggs are set, but still soft, stirring occasionally.

Spoon about 1/3 cup egg mixture evenly down center of each tortilla; top with 1 tablespoon cheese.  Roll tortillas up and place seam side down in shallow  11 x 7-inch baking dish.

Combine enchilada sauce and salsa in small bowl; pour evenly over enchiladas.

Cover enchiladas with foil; bake at 350° for 20 minutes.  Uncover; sprinkle with remaining cheese.  Continue baking 10 minutes or until enchiladas are hot and cheese is melted.  Garnish, if desired.  Serve immediately.

BUTTERMILK COFFEE CAKE

2 1/2 cups all-purpose flour

1 1/2 cups packed brown sugar

1/2 tsp. salt

2/3 cup butter, margarine, or shortening

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 beaten eggs

1 1/3 cups buttermilk or sour milk

1/2 cup chopped nuts

Grease bottom and 1/2 inch up sides of a 9 x 13 baking pan; set aside.  Combine flour, brown sugar, and salt.  Cut in butter till mixture resembles coarse crumbs; set aside 1/2 cup.  Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.

Combine eggs and buttermilk.  Add egg mixture all at once to dry mixture; mix well.  Spoon batter into prepared pan.  Stir together reserved crumb mixture and nuts.  Sprinkle atop batter.

Bake at 350º for 35 to 40 minutes or till a wooden toothpick comes out clean.

TROPICAL BANANA CRUMB CAKE

1 1/4 cups flour

1/3 cup sugar

1/3 cup dark brown sugar, packed

1/4 tsp. ground allspice

1/8 tsp. salt

1/4 cup margarine or butter, cut into small pieces

1/2 tsp. baking soda

3/4 tsp. baking powder

1/2 cup (1 medium) ripe banana, mashed

3 Tbsp. milk

1 egg

1/4 cup flaked, sweetened coconut

1 tsp. water

(1/2 cup reserved flour mixture)

Preheat oven to 350°.  Lightly spoon flour into dry measuring cup and level with a knife.  Combine flour, sugars, allspice, and salt in bowl; cut in margarine until mixture resembles coarse meal.  Reserve 1/2 cup flour mixture for topping: set aside.   

Combine remaining flour mixture, baking soda, baking powder, banana, milk and egg.  Beat at medium speed with a mixer until blended.  Spoon batter into a greased 8-inch round cake pan. 

Combine reserved 1/2 cup flour mixture, coconut, and water; stir with a fork.  Sprinkle crumb mixture over batter.

Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.  Cool on wire rack.

BASIC WHITE BREAD

BREAD MACHINE

9 oz. lukewarm milk (1 cup + 2 Tbsp.)                      

3 cups bread flour                              

1 1/2 Tbsp. sugar

1 1/2 tsp. salt

2 Tbsp. butter/margarine

2 tsp. active dry yeast or 1 1/2 tsp. fast rise yeast

Add milk to bread pan, then add bread flour, sugar and salt; Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine.

BASIC DINNER ROLLS/BREAD STICKS

BREAD MACHINE

7 1/2 oz. water (80-90ºF)                      

3 cups bread flour

2 Tbsp. dry milk                     

3 Tbsp. butter or margarine

3 1/2 Tbsp. sugar                     

1 tsp. salt

2 tsp. active dry yeast or 1 1/2 tsp. fast rise yeast

softened butter or slightly beaten egg white

Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine for DOUGH setting.

When done, remove dough from pan and place on a floured surface. Let rest 15 minutes.

Finish as desired. Place on greased baking pans or sheets, cover and let rise in warm, draft-free place until double in size, about 45 minutes to 1 hour. Brush with butter or slightly beaten egg white and bake in preheated 350º oven for 15-20 minutes or until golden brown.   Serve warm.

Clover Leaf Rolls: Yields 1½ dozen (Make 54 balls)

Crescent Rolls: Yields 2 dozen                     

Bread Sticks: Yields 2 dozen

RAISIN BREAD

BREAD MACHINE

1½ Pound Loaf                      1 Pound Loaf

8 1/2 oz. water (80-90ºF)         7 oz. water

2 3/4 cups bread flour             2 cups bread flour

2 Tbsp. dry milk                      1 Tbsp. dry milk

1 1/2 Tbsp. sugar                    1 Tbsp. sugar

1 1/2 tsp. salt                           1 tsp. salt

1 tsp. cinnamon                      1/2 tsp. cinnamon

2 Tbsp. butter/margarine        1 Tbsp. butter

2 tsp. active dry yeast or        1 1/2 tsp. active dry yeast

1 1/2 fast rise yeast                     or 1 tsp. fast rise yeast

3/4 cup raisins                        1/2 cup raisins

Add liquid ingredients to pan. Add dry ingredients, except yeast and raisins, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients.  Make a well in the middle of the dry ingredients and add yeast.

Program machine.

When alert sounds during Kneading period, add raisins.

COUNTRY WHITE BREAD

BREAD MACHINE

1½ Pound Loaf                      1 Pound Loaf

8 1/2 oz. water (80-90ºF)         6 oz. (3/4 cup) water

3 cups bread flour                   2 cups bread flour

2 Tbsp. dry milk                      1 Tbsp. dry milk

2 Tbsp. sugar                          1 1/2 Tbsp. sugar

1 1/2 tsp. salt                          1 tsp. salt

2 Tbsp. butter/margarine        1 Tbsp. butter

2 tsp. active dry yeast or        1 1/2 tsp. active dry yeast

1 1/2 tsp. fast rise yeast                   or 1 tsp. fast rise yeast

Add water to bread pan, then add bread flour, dry milk, sugar and salt; Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine.

HONEY OATMEAL BREAD

BREAD MACHINE

1½ Pound Loaf                         1 Pound Loaf

8 oz. water (80-90ºF)                  5 1/2 oz. water

3 Tbsp. honey                            2 Tbsp. honey

2 1/4 cups bread flour                1 1/2 cups bread flour

1 cup oats, quick/regular           2/3 cup oats

1 1/2 Tbsp. dry milk                   1 Tbsp. dry milk

1 1/4 tsp. salt                             3/4 tsp. salt

1 1/2 Tbsp. butter/margarine     1 Tbsp. butter

2 tsp. active dry yeast or           1 1/2 tsp. active dry yeast

1 1/2 tsp. fast rise yeast                 or 1 tsp. fast rise yeast

Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.  Program machine.

FRENCH BREAD

BREAD MACHINE

1½ Pound Loaf                      1 Pound Loaf

9 1/2 oz. water                         7 oz. water

3 1/2 cups bread flour             2 1/2 cups bread flour

1 1/2 tsp. sugar                       1 tsp. sugar

1 1/4 tsp. salt                           3/4 tsp. salt

1 Tbsp. butter/margarine        1 1/2 tsp. butter

2 tsp. active dry yeast or        1 1/2 tsp. active dry yeast

1 1/2 tsp. fast rise yeast              or 1 tsp. fast rise yeast

Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast. Program machine.

CINNAMON ROLLS

BREAD MACHINE

DOUGH                                  FILLING

6 1/2 oz. milk (80-90ºF)          1/3 cup butter (softened)

1 large egg                              1/3 cup sugar

3 cups bread flour                   2 tsp. ground cinnamon

3 Tbsp. sugar                         1/2 tsp. ground nutmeg

1/2 tsp. salt                             1/2 cup chopped nuts

4 Tbsp. butter or margarine                           

2 tsp. active dry yeast or 1 1/2 fast rise yeast

Add warm milk and egg to pan. Add bread flour, sugar, and salt to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine for DOUGH setting.

When done, remove dough and place on flour surface. Knead dough about 1 minute, then let rest 15 minutes.

Roll dough into a rectangle, about 15 x 10 inches. Spread 1/3 cup softened butter over dough to within 1 inch of edges. Then sprinkle 1/3 cup sugar, the cinnamon, nutmeg and chopped nuts evenly over dough.

Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8-inch long piece of thread or dental floss, cut roll into 1-inch pieces.

Place rolls into a greased 13 x 9-inch baking pan. Cover and let rise in warm, draft-free place until double in size, about 30-45 minutes.

Bake in preheated 375º oven for 20-25 minutes or until golden brown. Cool in pan on rack for 10-15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 Tbsp milk and 1/2 tsp vanilla. Blend until smooth. Cut apart and remove from pan.

*Can be made the night before, refrigerated and then baked in the morning if desired. Just let the rolls sit at room temperature at least 60 minutes before baking.

SOUR CREAM CHIVE BREAD

BREAD MACHINE

1½ Pound Loaf

2/3 cup milk (70-80ºF)

1/4 cup water (70-80ºF)

1/4 cup sour cream

3 cups bread flour

1 1/2 tsp. salt

1/8 tsp. baking soda

1 1/2 tsp. sugar

2 Tbsp. butter or margarine

2 1/4 tsp. active dry yeast

1/4 cup minced chives

In bread machine, place all ingredients in the order suggested by manufacturer.  Select basic bread setting.  Choose crust color and loaf size if available.  Bake according to bread machine directions.  Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.

RED LOBSTER'S CHEESE GARLIC BISCUITS

2 cups buttermilk baking mix

2/3 cup milk

1/2 cup Cheddar cheese, shredded

1/4 cup butter or margarine, melted

1/2 tsp. garlic powder

Preheat oven to 450º.  Combine baking mix, milk, and cheese until soft dough forms.  Drop dough by heaping tablespoons onto ungreased cookie sheet.  Bake 8 to 10 minutes until golden brwon.  Combine butter and garlic powder; brush over warm biscuits before removing from cookie sheet.  Serve warm.

CINNAMON OR ORANGE ROLLS

2 Tbsp. yeast, dissolved in 1/4 cup warm water and 1 tsp. sugar

1/2 cup margarine

2 cups milk

2 tsp. salt

1/2 cup sugar

2 eggs, well beaten

6-7 cups bread flour

Dissolve sugar in water and add yeast.  Let stand 20 minutes.  Meanwhile, melt margarine in saucepan, then add milk, salt, and sugar.  Warm through, Don’t let milk mixture get too hot.

Add milk mixture to yeast.  Add eggs and flour, one cup at a time.  When mixed together, let dough stand about 20 minutes, covered. 

Filling for each rectangle:

butter (I use soft spread butter)

1/2 cup sugar, divided

1 1/2 tsp. cinnamon or 1 grated rind of orange

When dough has risen, divide into two parts.  Roll out onto well-floured surface, into two rectangles.  Roll until about 1/2 inch thick.  On each rectangle spread a thin layer of soft butter over top of dough, then sprinkle sugar and cinnamon and roll up into logs.  Cut with a piece of string, an inch or wider.  (Each roll should produce 12 pieces for a total of 24.) 

Place on greased jelly roll pan; cover and let rise another 20 minutes.  Bake at 375º for 20-25 minutes or until golden brown.  Frost while still hot.

Frosting:

4 oz. cream cheese, softened

            1/4 cup butter, softened

            2 1/2  – 3  cups powdered sugar

            2 tsp. vanilla

            1 1/2 tsp. milk

I added a little bit of orange zest to the frosting when I made the orange rolls.  Adds a little bit of color and more orange flavoring.

OATMEAL OH HENRY BARS

2/3 cups margarine (10 Tbsp) 

1 cup brown sugar     

2 tsp. vanilla

1/2 cup dark karo syrup

4 cups oats

Melt margarine and add ingredients.  Spread in greased 9 x 13 pan.  Bake at 300º for 12 minutes.

Topping:
Melt 1 cup chocolate chips (or 1/2 cup choc. chips & 1/2 cup butterscotch chips) and 2/3 cups peanut butter.  Refrigerate to firm bars up when weather is warm or in summer.

CHEWY BROWNIE MIX IN A JAR

1 2/3 cups sugar                                   

3/4 cup semi-sweet chocolate chips   

3/4 cup cocoa                          

3/4 cup melted butter or margarine     

1 1/3 cup all purpose flour        

2 large eggs

2 Tbsp. water

2 tsp. vanilla extract

1/4 tsp. salt

1/2 tsp. baking powder

Mix all ingredients in a bowl and stir well.  Spread in a greased 9 x 13 baking dish.  Bake at 350º for 18-25 minutes or until wooden pick inserted in center comes out slightly sticky.

Cool completely on wire rack.  Dust with powdered sugar.

LEMON BLUEBERRY CRUMB BAR

Base

3 cups all-purpose flour

2 cups rolled oats

1 2/3 cups packed brown sugar

1 1/2 tsp. baking powder

1 1/4 tsp. ground nutmeg

1/2 tsp. salt

1 tsp. grated lemon zest

1 1/4 cups butter or margarine, softened

1 egg, beaten

Topping

1 egg

1 can (14 oz.) sweetened condensed milk

2 tsp. grated lemon zest

1/2 cup lemon juice

2 Tbsp. all-purpose flour

3 cups blueberries, thaw if frozen

Grease 9 x 13 baking dish.  Preheat oven to 375º.

1. Base:  In a bowl mix together flour, oats, brown sugar, baking powder, nutmeg, salt and lemon zest.  Using a pastry blender, cut butter in until mixture resembles coarse crumbs.  Set 2 cups aside.  Add egg to remaining mixture and mix until just combined.  Spread evenly in prepared dish.  Bake in preheated oven for 10 minutes.

2. Topping:  In another bowl, beat egg, condensed milk and lemon juice until smooth and blended.  Blend in flour and lemon zest.  Stir in blueberries.  Spread evenly over base.  Bake 40 to 45 minutes longer or until lightly browned.  Place dish on a rack to cool completely, then cut into bars.