Banana Chocolate Chip Muffins

If you love banana bread like my family- you will love these muffins!!!  This is what we had for breakfast today!  Sooooo Yummy!  They are so ooey gooey moist! I found this recipe here-http://mycupcakejourney.blogspot.com/2011/02/banana-chocolate-chip-muffins.html

Banana Chocolate Chip Muffins


Mix together

3 to 4 large bananas mashed
1/2 c. sugar
1 egg slightly beaten
1/3 c. melted butter
In another bowl combine

1 1/2 c. flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Pour dry ingredients into banana mixture and stir to combine. Add 3/4 c. chocolate chips or if you prefer, leave it plain. Line muffin tin with liners and fill 3/4 full. Bake in a preheated 350 degree oven for 17-20 minutes or until toothpick comes out clean. ENJOY!

Apple Roll

from the kitchen of Sarah

2 cups flour
1/2 tsp. salt
3 tsp. baking powder
3-4 Tbsp. shortening
2/3-3/4 cup milk
1/2 cup sugar
6-8 apples, grated

Sift flour with salt, sugar, and baking powder; cut in shortening until mixture resembles course crumbs. Add milk all at once and mix just until dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute.

Grate apples, add some sugar and cinnamon (abt 1/2 cup sugar and a few tsp. cinnamon). Roll dough out like cinnamon rolls and spread apple mixture on top. Roll up and cut and place in mixture of melted butter, water, and sugar.in a cake pan (about 1" of water with 2-3 tbs melted butter, sweetened with sugar)

Bake at 350 degrees until golden brown.

This is a family favorite. We make it every fall when the apples are on. It was my great grandmother, Fanny Hill's recipe, one of those family recipes that she never actually had a written recipe, so we've just had to adapt one on our own!:) We serve it warm with whipped cream or canned milk on top. YUMMY!

Pani Popo (Coconut Bread)

from the kitchen of Sarah

3 cans coconut milk
1 cup sugar
7 Tbsp. corn starch
1 cup water
Bread/Roll dough (use your favorite recipe or Rhodes Rolls)

Mix first four ingredients in saucepan over medium heat until sauce thickens. Pour in baking pans and place buns in sauce. Let rise until double in size then bake at 350 degrees until golden brown (usually about 20-25 min depending on dough recipe) Makes 2 cake pans.

I got this recipe when I lived in Hawaii from my good friend Barbara Autele who was from Samoa. This is one of our family's favorite treats!

Delicious Garlic Spread

from the kitchen of Rona

This makes a lot and can be kept in the fridge for quite a while.
2 sticks softened butter & 1 cup olive oil
5 cloves minced fresh garlic
2 teaspoons oregano (not ground)
1 TBL. dried crushed parsley
1 1/2 teaspoon Mrs. Dash
1/8 teaspoon black pepper
1 to 1 1/2 tsp. garlic salt
1/2 teaspoon dried dill
1/4 teaspoon paprika
Mix together, spread on french bread and broil for a couple
minutes. Store in an airtight container in the fridge.

Pineapple Coconut Apple Cinnamon Oatmeal Muffins

from the kitchen of Rona

Stir dry ingredients together and make a well:
4 & 1/4 cups whole wheat flour
2 & 1/4 cups white flour
1 cup rolled oats
1 cup quick oats
1 cup dry milk powder
1 cups brown sugar- packed
6 teaspoons baking powder
3 teaspoons soda
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
Mix:
1 can crushed pineapple with juice
1 cup grated apple (with peel)
1 cup flaked coconut (I use large-flake type)
6 eggs
1 stick melted butter (you can substitute applesauce: 1/2 C.)
2 cups water

Stir 'til just mixed with some dry ingredients not totally mixed in - in other words, don't over-mix. Drop into muffin tins lined with papers & bake @ 400 degrees for 10 - 12 minutes
You can substitute cold-milled flaxseed for the eggs AND the butter if you want to be even more health-conscious. Just follow the directions on the flaxseeds. (Costco)

Pineapple Upside Down Biscuits

from the kitchen of Shawnalyn

Ingredients:
1 (10-ounce) can crushed pineapple
½ cup packed light brown sugar
1/4 cup (½ stick butter), at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Directions:
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Pretzels (fun for kids to make)

from the kitchen  of Carol W.

4 TB honey
1 pkg (scant TB) yeast
2/3 C warm water
1/4 C oil
2 eggs

Mix first five ingredients first. Then add
3 C flour
1/2 tsp salt

Knead, make letters or shapes; brush beaten egg over letters.
Cook 350 degrees 10-12 minutes.

Drop Biscuits

from the kitchen of Carol W.

Sift together:
2 C flour
1 TB to 1/4 C sugar (whatever your preference)
4 tsp bkg pwd
1/2 tsp salt
1/2 tsp cream of tartar

Cut in:
1/2 C shortening

Stir in:
3/4 C milk

Drop by tablespoonfuls onto Pam-sprayed large cookie sheet.
Bake 425 degrees 10-12 minutes. Makes 12.

Soy Scones

from the kitchen of  Carol W.

2 C flour
1/2 tsp bkg soda
1/2 tsp salt
2 tsp bkg powder
1/2 TB sugar (optional)
1/4 C butter or margaine, cut into chunks
1/2 C currants or 1 tsp lemon zest (optional)
3/4 C soymilk or milk

In large bowl combine dry ingredients. Stir. Add margarine and rub with fingers until coarse crumbs form (or cut in). Add currants or lemon zest and stir. Add milk and stir until dry ingredients evenly moistened. Turn dough out onto lightly floured board and knead 12 turns. Pat dough into 6-7 inch cirle and place on greased baking sheet. Score loaf with knife into 8 equal wedges. Bake until well-browned, about 25 minutes.

Jiffy Rolls (no knead)

from the kitchen of Carol W.

2 eggs
1 1/2 C warm water
2 pkgs (2 scant TB) yeast
3 TB shortening or oil
3 TB sugar
2 tsp salt
4 C flour

Mix in large bowl in order shown. Let raise twice - one hour each or once for 2 hours. Fill greased (Pam spray) muffin tins 2/3 full (dough will be sticky) and bake 20 minutes at 375 degrees.

Favorite & Easy Banana Bread

from the kitchen of Stephanie & Michelle

 1 c sugar
4 T butter
1 egg
1 c mashed bananas
1 1/2 c flour
1/2 tsp soda

Cream butter, sugar and egg.  Beat in the rest of the ingredients and mix well.  Bake in a greased and floured loaf pan.  Bake for 50-60 minutes at 350.

*I always double this recipe to take one loaf to a neighbor.

Wheat Flour Tortillas

from the kitchen of Patty
2 c flour
4 c wheat flour
1 ½ tsp salt
¼ c shortening
½ c olive oil
2 c warm water
Thoroughly mix dry ingredients. Cut in shortening. Stir in oil until mixture resembles sand. Add water and knead. Dough should be soft but clean the sides of the bowl. Pinch off balls 2-3 inches in diameter, knead each one into a smooth ball. Place the balls in a bowl. Cover and let rest for one hour. Flatten each ball and toast on hot skillet.Wheat Flour Tortillas

Flour Tortillas

from the kitchen of Patty

6 c flour
1 tsp baking powder
1 ½ tsp salt
1 c Crisco
1 2/3 c warm water

Mix flour, salt and baking powder. Cut in shortening. Add warm water and knead. Pinch off into 24 balls, knead each one into a ball. Cover with handi-wrap, and let rest one hour.
Roll out into a thin circle. Cook on ungreased griddle (cast iron if you have one). Turn over and brown the other side. If you are not ready to cook the flour tortillas at this time, you can roll them into a circle, cook slightly and place on a plate on top of each other, cover and put in the fridge until you are ready- they will keep in the fridge for a couple of weeks- heat on both sides when ready for hot flour tortillas.

Heaps of Pizza

from the kitchen of Patty
1 c warm water
1 T sugar
1T yeast
3 or 4 c flour
2 T oil
1 egg
1/2 tsp salt

Mix and divide into 2 balls. Let rest for 15 minutes. Pat out dough on pan. Put sauce and toppings on top. Bake at 425 degrees for 12-15 minutes or until brown, or do like I do and pre-cook the crust for 5-8 minutes, and then add sauce and toppings and bake for 8-10 more minutes or until done. Eat and enjoy! Toppings that you like: Pepperoni, ham, bacon, ground beef, sausage, pineapple, mushrooms, onions, green peppers, olives, fresh tomatoes, cheese, etc…..

Scones

from the kitchen of  Patty
2 c scalded milk (add the following:)

1/2 c butter
1/2 c mashed potatoes
1/3 c sugar

Now cool the above mixture and in another bowl put:

1/2 c water
1 pkg yeast
Set aside for a few minutes.

4-5 c flour
1 tsp baking powder
1 tsp salt
1/2 tsp soda

Dissolve yeast in warm water and add to the cooled milk, mashed potatoes, sugar and butter.
Stir in 2 cups of flour, baking powder, salt, and baking soda. Beat with beaters, then add enough flour to make a soft dough.
Knead well and let rise. Punch down. Put in refrigerator overnight or chill.
Roll out about 1/2 inch thick and cut into strips and cut again. I use a pizza cutter. Let rise about an hour and fry in oil. Drain on paper towels. Serve with jam, syrup, honey butter or powder sugar.
Dough can be stored in refrigerator for a while and punched down each day.

100% Whole Wheat Bread

from the kitchen of Jewal

5 c hot water
1 T salt
2 T gluten flour (opt)
1/4 c oil
3/4 c honey
10-12 c whole wheat flour
2 T yeast

Mix all ingredients.  Knead in your mixer for 6 minutes.  Let rise for 15 minutes.  Bake at 350 for 30 minutes.  Makes 3 large loaves.

Soft Sunday Pretzels

from the kitchen of Michelle

1 package yeast
1 1/2 c warm water
1 tsp salt
1 T sugar
3 1/2-4 c flour

1 beaten egg
coarse salt

Measure warm water and yeast into a mixing bowl, cover and let yeast grow. Add salt, sugar, flour and mix. Roll dough into long snake like shapes and then twist into a pretzel knot. Place on greased cookie sheet and then brush with beaten egg and sprinkle with the coarse salt.
Bake at 425 for 12 minutes

other option:
After baking, dip pretzels into melted butter and then dip into cinnamon/sugar mixture (we love this)!

Heart Healthy Bread

from the kitchen of Michelle

6 c warm water
1/2 c flax seeds, ground
1/3 c oil
2 c rolled oats
1 T dough enhancer
1/3 c gluten
3/4 c honey
2 T salt
3 T SAF yeast
Approx 12-13 cups whole wheat flour (grind 7 1/2 cups whole white wheat) Gradually add flour until dough starts pulling away from the sides of the bowl. Next knead on speed 2 (if your using a Bosch mixer) for 6 minutes. The trick is to not add too much flour.

Bake 350 degress for 27 minutes. Brush with water as soon as they come out of the oven to give them a softer crust.
Makes 6 loaves

Heart-Shaped Cheese Scones

From the kitchen of Marlayne

"When you set out a plate of these golden scones flecked with bits of cheddar cheese, everyone will know you've put your heart into your baking," assures Edna H. of Hebron, Indiana. "They're a nice alternative to biscuits."

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups (6 ounces) shredded cheddar cheese
1 egg
1/2 cup sour cream
1/4 cup vegetable oil
3 tablespoons milk

In a large bowl, combine flour, sugar, baking powder, salt and baking soda; stir in cheese. In another bowl, combine egg, sour cream, oil and milk; stir into dry ingredients just until moistened. Turn onto a floured surface and knead gently 10-12 times. Gently pat out to 1/3-in. thickness. Cut with a 3-in. heart-shaped cutter. Place on a greased baking

Ciabatta Bread

from the kitchen of Amber


*Plan ahead this recipe takes almost 21 hours total time including rising time and bake time

4 cups flour (can do 3 ½ cups white and ½ cup wheat)
¼ teaspoon yeast
1 ½ teaspoons salt
2 cups warm water

In really large bowl mix ingredients (I use my hands) until flour is moistened. Cover with tin foil and let rise for 18 hours at room temperature. Use a spoon to fold sides into the center a couple of times. Moisten counter with a little water and put plastic wrap over water (this helps the plastic wrap not slide around and then you can transfer the bread to the pan). Sprinkle lots of flour on plastic wrap and scrap dough onto floured surface. Sprinkle dough with a little flour. Then shape into a long rectangular loaf (ciabatta means house slipper so that’s what it needs to look like). Grease baking sheet with olive oil and coat generously with corn meal. Lift up plastic wrap and slide loaf onto baking sheet. Let rise 2 hours. Bake at 425 degrees for 35-45 minutes.