Banana Muffins

from Cheryl Furnell
Mix well with mixer.
1 ¼ cups sugar
½ cup butter
2 eggs
½ cup sour cream
1 cup bananas
Add:
¼ tsp salt
1 tsp vanilla
1 ½ cups flour
1 tsp baking soda
Yields 1 dozen muffins. Bake at 350 for 30-35 minutes, 40 mini-muffins for 20 minutes.

Sugar Crusted Raspberry Muffins

from Jessica Romney
2 c. flour
¾ c. sugar
2 tsp. baking powder
¼ tsp. salt
½ c. butter, melted
¾ c. whole milk
1 large egg
¼ tsp. vanilla
1 ½ c. fresh raspberries
Preheat oven to 400 degrees F. In a medium bowl, combine 1 ¾ c. of flour, ½ c. of the sugar, the baking powder, and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter. Fill each muffin cup ¾ full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes.
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Pumpkin Muffins

Weight watchers recipe

1 Spice cake Mix (use just the mix)
1 can pumpkin
¼ cup applesauce ( I sometimes use cinnamon applesauce)

Mix all ingredients together. Pour into muffin pan. Bake at 350 for 15 minutes.

Brown Sugar Muffins

from Jessica Romney
½ C. butter/margarine softened
1 C. brown sugar
1 egg
1 C. whole wheat flour
1 c. white flour
1 tsp. baking soda
1 tsp. vanilla
1 C. milk
1 C. pecan, finely chopped
Preheat oven to 425 degrees.
Cream margarine and brown sugar. Add egg. Add milk and vanilla, then flour and soda alternating. Stir in nuts.
Bake for 10-12 minutes…if you don’t eat all the batter first.

Refrigerator Hot Rolls

from Cheryl Furnell
Disssolve:
2 pkg yeast
¼ cup water
Add to yeast and beat with mixer:
3 eggs
½ cup sugar
½ melted butter
1 cup warm water
Mix together:
4 ½ - 5 cups flour
1 tsp. Salt
Add flour to liquid mixture, mix well, let rise until double. Punch down. Refrigerate up to 5 to 7 days. Make rolls by pinching off dough and rolling in palms. Place in greased pan let rise. Bake 425 degrees.

Heavenly Cloud Biscuits

2 Cups sifted four
1 Tablespoon sugar
4 t. baking powder
1/2 t. salt
1/2 Cup shortening
1 Beaten egg
1/3 Cup milk

-Roll out dough and cut pieces-Bake at 450 degrees for 10-14 minutes

Golden Cheese Wheel

from Cheryl Furnell
1 pkg yeast
¾ cup warm water
2 cup flour
2 TBSP oil
½ tsp sugar
½ tsp salt
1 beaten egg
3 cups shredded muenster cheese (12 oz.)
Parsley
½ tsp garlic salt
Pepper
1 slightly beaten egg
1 TBSP water
Seaseme seeds
Soften yeast in warm water. Beat in 1 cup of flour, oil, sugar, and salt. Stir in enough flour to make a stiff dough. Knead 5 to 8 minutes. Cover let rise 1 hour. Punch down dividing into 2 portions, let set 10 minutes. Roll to 13 inch circle. Place on pizza pan. Combine 1st egg, cheese, parsley, garlic salt, pepper. Spread over. Trim, flute edges. Bake at 400 for 20 minutes. Brush top with egg and return to oven.

Navajo Fry Bread

from Jamey Jeppson
2 ½ cups flour
4 tsp baking powder
1 tsp salt
1 cup warm or hot water
Don’t make dough too stiff. Break off balls, roll 5 inch circles. Fry in hot oil.

Bread Sticks

from Tiffany Whitney
Let sit until yeast is set:
1½ Cup Water
2 T Sugar
1 T Yeast

Add:
1½ t. Salt
3 Cup Flour

Melt 1/4-1/2 cup butter or olive oil
-Knead 5- 7 minutes until smooth and elastic.
-Let rise 25-30 minutes
-Punch down and use as wanted.
-Put melted butter olive oil in roasting pan
-Roll out dough and cut into long strips.
-Place strips into pan.
-Bake at 350 for 20-25 minutes