By Staff
Cold, snowy or rainy days are good days to stay indoors and cook. Since you can't be creative in your flower beds, be creative in your kitchen.
These are the perfect days to practice making breads and your family will love it.
Look for recipes that are nutritional. Fruit breads are so good for you and make a great treat for breakfast with a cup of coffee.
We are passing some bread recipes on to you. Let us know if you have some good bread treats to share.
Banana bread
(easiest banana bread ever)
1 c. sugar
2 c. flour
1/2 c. oil
1/2 c. nuts
2 eggs
3 or 4 ripe bananas (mashed) four bananas make the bread too moist
Preheat oven to 350. Grease pans (two loaf pans). Mix all ingredients. Bake for 35 minutes or until done. Cool.
Cheese Biscuits
2 c. biscuit
1 c. buttermilk
2/3 c. sharp Cheddar Cheese, grated
Mix Bisquick and cheese. Stir in milk. Turn out on lightly floured surface. Knead eight to 10 times. Pat out to 1/2 inch thickness. Cut with a cutter. Bake on ungreased sheet at 425 degrees for 8 to 10 minutes. Yield: 2 dozen.
Country Corn Bread
2 c. cornmeal
2 c. flour
4 t. baking powder
1 t. salt
2 eggs
1/2 c. honey
2 c. buttermilk
3/4 c. butter
Mix the first four ingredients together in a large bowl. Beat the eggs in a small bowl with a fork. Stir the eggs, honey and buttermilk into dry ingredients. Melt the butter in a saucepan and add to mixture, stirring until smooth. Pour the mixture into two well-greased 9×9 inch pans and bake in a preheated 425 oven for about two minutes or until golden brown.
Easy Rolls
2 c. self-rising flour
2 T. sugar
1 T. mayonnaise
1 c. milk
Sift flour and sugar together. Add with other ingredient and mix well. Place in greased muffin pan. Top each roll with a pat of butter. Bake at 450 for 10 to 15 minutes.
Lemon Bread
1 lemon cake mix
4 eggs
1 box instant vanilla pudding mix
3 t. poppy seed
1/2 c. oil
1 c. water
Mix together. Bake 5 minutes. Bake at 350 for 40 to 45 minutes. Makes 2 small loaves.
Mexican Cornbread
1 and 1/2 c. self-rinsing flour
3/4 c. grated cheese
2 medium eggs
3/4 c. sweet milk
1 medium onion chopped
3 jalapeno peppers, chopped
1 small can white cream corn
1/2 t. sugar
1/2 c. cooking oil
1 T. pimento
In a 9×13 inch pan bake for 45 minutes or until golden brown. Mix all together and pour into greased pan. Bake. Serve 10 to 12.
Zucchini Bread
1 c. oil
3 eggs beaten
2 c. sugar
2 c. grated squash
1 t. vanilla
4 c. sifted flour (plain)
1 t. salt
1/4 t. baking powder
1 T. cinnamon
1 t. soda
1/2 c. nuts
Mix all ingredients together and bake at 325 for 1 hour. This may be put in two loaf pans or on 9×13 inch pan.
Energy Muffins
1 and 3/4 c. all-purpose flour
2 t. baking powder
1 t. cinnamon
2 oz. semi-sweet chocolate
1/2 stick butter
1/3 c. honey
1 c. milk
2 egg whites, beaten
Mix together flour, baking soda, and cinnamon in bowl. Melt chocolate and butter together, stirring until smooth. Add chocolate to ingredients in bowl, along with honey, milk and egg whites. Stir enough to blend. Pour into greased muffin tins and bake in preheated 400 degree oven. Bake for 20 o 25 minutes or until brown.
Elvis Gooey Butter Cakes
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted
Mint leaves, for garnish
Whipped cream, for garnish
Filling:
1 (8-ounce) package cream cheese, softened
3 eggs
1 teaspoon vanilla
1/2 cup peanut butter
1 whole banana
8 tablespoons (1 stick) butter
1 (16-ounce) box powdered sugar
Preheat the oven to 350 degrees F.
Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan. Prepare the filling.
Beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter; beat.
Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a mint leaf and dollop of whipped cream.