Bacon Onion Cheddar Biscuits

Courtesy of the Pioneer Woman

• 2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• ¾ teaspoons Salt
• ¼ cups Vegetable Shortening (crisco, Etc)
• 10 Tablespoons Milk (whole Milk Is Best)
• 4 Tablespoons Vegetable Oil
• 1 whole Egg
• 10 slices Thick Cut Bacon, Fried And Crumbled
• 1 cup Finely Diced Onion
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined.
Combine milk, oil, and egg in a separate bowl. Whisk together.
Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.
Spoon batter into greased muffin tins. Bake for 20 to 22 minutes on 375 degrees until golden Remove from pan and serve warm.

Apple Brown Betty

Courtesy of Pioneer Woman

• 3 whole Apples, Preferably Granny Smith
• 7 slices Wheat Bread
• ¾ cups Regular Salted Butter
• 1-½ cup Packed Brown Sugar
• 3 Tablespoons (to 4 Tablespoons) Water

Preparation Instructions

Peel and thinly slice 3 apples. Slice bread into a small dice, or tear into very small pieces.
Coat a small baking dish or pie plate with butter. Then add 1/3 of the brown sugar, 1/3 of the apple slices, and 1/3 of the breadcrumbs. Repeat these layers twice more, ending with breadcrumbs.
Slice butter and lay slices all over the top of the breadcrumbs. Sprinkle dish with water and a little more brown sugar, and bake in a 375-degree oven, covered in foil, until done – about 45 minutes. Remove foil in last few minutes of baking to brown the top.
Serve with ice cream, whipped cream, or Reddi Whip, if you’re feeling ornery. Enjoy!

Whole Wheat Dinner Rolls

Courtesy of Mel's Kitchen Cafe

*Makes 15-16 muffins
2 1/2 cups whole-wheat flour
4 tablespoons yellow cornmeal
6 tablespoons firmly packed light or dark brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs, separated
6 tablespoons butter, melted, or olive oil
2 cups buttermilk
4 tablespoons sour cream or plain yogurt
3 tablespoons sesame seeds for sprinkling

Preheat your oven to 350°F. Grease 16 standard muffin cups; fill the unused cups one-third full with water to prevent warping during baking.

In a large bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In another bowl or a large liquid measuring cup, whisk together the egg yolks, butter, buttermilk, and sour cream until blended. Stir the buttermilk mixture into the flour mixture just until evenly moistened. Don’t overmix! The batter will be slightly lumpy.

In a clean bowl, using a mixer with spotlessly clean beaters on medium speed, beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold the egg whites into the batter until blended, again, taking care not to overmix because that will result in tough, dry muffins.

Spoon the batter into the prepared muffin cups, filling each cup nearly level with the rim of the cup. Sprinkle the muffins with the sesame seeds. Bake the muffins until they are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 18-20 minutes. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Unmold the muffins and serve warm or at room temperature with butter and/or jam, if desired.

Banana Bread

Courtesy of Weight Watchers

1/2 c all-purpose flour
3 tbs sugar
1/4 tsp baking powder
1/4 tsp baking soda
Dash of salt
1/4 c 30% less fat sour cream
1/4 c mashed ripe banana
1 tsp vegetable oil
1/4 tsp vanilla extract
1 large egg white, lightly beaten
Cooking Spray

1. Preheat oven to 350
2. Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine sour cream and next 4 ingredients; stir well. Add to flour mixture, stirring just until moist.
3. Spoon batter into a 6x3x2 inch loaf pan coated with cooking spray. Bake at 350 for 35 min or until a toothpick comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool.

Nutritional Info: 6 servings, 2 points-97 Calories, 2.2g Protein, 2.1g Fat, 17.2g Carbs, .5g Fiber, 5mg Cholesterol, .6mg Iron, 113mg Sodium, 30mg Calium

Gingerbread Cinnamon Rolls

Gingberbread Cinnamon Rolls (Lois Draper)

Rolls
2 pkg active dry yeast
1/2 c evaporated milk
1/3 c molasses
1/4 c packed brown sugar
1 egg, lightly beaten
2 tbs vegetable oil
4 cups flour
1/2 tsp salt
1/4 c packed brown sugar
1 tbs granulated sugar
1 tsp cinnamon
1/2 tsp ground ginger
2 tbs butter, softened

Glaze
1 1/2 c powdered sugar
1/2 tsp cinnamon
1/2 tsp vanilla.
Whisk in enough milk to make it drizzly

1. In a bowl combine yeast and 1/4 c warm water (about 115 degrees) Let stand 5 minutes. Stir in milk, molasses, 1/4 brown sugar, egg, oil, and 1/2 tsp salt. Stir in as much flour as your can. Turn dough out onto floured surface. Knead in enough remaining flour for moderately soft, smooth, elastic dough (5 minutes). Shape in ball. Place in greased bowl; turn once. Cover, let rise until double (1 hour) Punch down. Turn onto lightly floured surface. Cover; let rest 10 minutes
2. Grease a 13x9x2 inch pan. For filling, in bown combine 1/4 c brown sugar, granulated sugar, cinnamon, and ginger. Roll dough to 12x8 inch rectangle. Spread butter on dough. Sprinkle filling to within 1 inch along one long side. Roll up, beginning at long side of filling. Pinch to seal. Cut 12 slices. Place in pan. Cover; let rise until nearly double (45 minutes more)
3. Heat oven to 350. Baked 22-25 min or until golden and set. Let stand 5 minutes. Invester onto platter and drizzle with glaze.

Pumpkin Bread

Pumpkin Bread (Lois Draper)

3 1/2 c unsifted flour
2 1/2 c sugar
2 tsp soda
1 1/2 tsp salt
1 tsp each cinnamon & nutmeg
2 c canned pumpkin
1 c corn oil
2/3 c water
4 eggs

1. Greese & flour 2 loaf pans (or 1 pound coffee cans)
2. Stir together in a large bowl: flour, sugar, soda, salt, cinnamon
3. Stir in pumpkin, corn oil, & water
4. Add eggs 1 at a time, beating well after each addition.
5. Make a well in the center of flour mixture and add pumpkins mixture and stir until just moistened.
6. Pour into prepared pans and bake at 350 for 1 hour. Remove from oven and cool 10 min before removing from pans.

Banana-Oatmeal Bread

Banana-Oatmeal Bread
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=50653

	1 1/4 cup(s) all-purpose flour
	1/2 cup(s) unpacked brown sugar
	1/2 tsp table salt
	1/2 tsp baking soda
	1/4 tsp baking powder
	3 tsp canola oil
	1 large egg(s), beaten
	2 medium egg white(s), beaten
	3 large banana(s), ripe
	1 cup(s) uncooked old fashioned oats

Instructions

• Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.
  
  
• In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.
  
  
• Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.

Poppy Seed Bread

Poppy Seed Bread (Mom)

3 1/3 cups sugar
1 1/2 cups oil
1 1/2 cups milk
3
eggs
1 1/2 tbs poppy seeds
1 1/2 tsp almond flavoring
1 1/2 tsp butter flavor
1 1/2 tsp vanilla
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder

Topping:
1/4 cup orange juice
1/2 tsp vanilla
1/2 tsp butter flavor
3/4 cup sugar
1/4 tsp almond flavoring

Mix main ingredients and pour into greased and floured loaf pans (makes two large loaves)
Bake at 325 for one hour
Mix the Topping ingredients until the sugar dissolves and pour the sauce on while the bread is still in the pan.
Remove from pan and cool on a rack.

Zucchini Bread

Zucchini Bread (Mom)

1 cup salad oil
2 cups sugar
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
3 eggs
2 cups zucchini
2 1/2 tsp cinnamon
1/2 cup milk

Beat eggs
Add oil, milk, zucchini and mix well
Pour into two large, greased loaf pans
Bake at 325 for 1 hour

Strawberry Pecan Bread

Strawberry Pecan Bread (some random magazine--sorry for lack of credit!)

2 eggs
1 cup granulated sugar
1 1/2 c all-purpose flour
2 tsp ground sinnamon
1 tsp baking soda
1/2 tsp salt
10 oz sliced strawberries (frozen)
1 1/2 c chopped pecans
1/2 c oil

Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda and salt. Beat until well blended. (batter should be thick)
Stir in the partially thawed, undrained berries and the nuts. Pour batter into a greated loaf pan.
Bake at 350 for 55-65 minutes.