Banana Chip Pancakes

Julie A.

2 cups biscuit/baking mix
1 egg
1 cup milk
1 cup mashed ripe bananas
3/4 cup swirled milk chocolate & peanut butter chips

Combine the egg, milk and bananas; stir in biscuit mix just until moistened. Stir in chips. Pour onto hot griddle and enjoy :)

Vanilla Crepes

Julie A.

1-1/2 cups milk
3 egg yolks
2 tbs vanilla extract
1-1/2 cups all-purpose flour
2 tbs sugar
1/2 tsp salt
5 tbs melted butter

In a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended. Heat crepe pan (or frying pan) over medium heat until hot. Coat with cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter. Fill crepes with you favorite fruit, cream, caramel or even ice cream or cheese to serve.

Pizza dough

Julie A.

2 1/4 tsp active dry yeast
2 tbs olive oil
1 cup warm water (110 degrees)
1 tsp salt
2 cups bread flour
1 tbs white sugar
garlic powder (optional and to your taste)

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar, and the yeast mixture; stir well to combine, add garlic powder also if you wish. Beat well until stiff dough has formed. Cover and let rise until doubled in volume, about 30 min. Spread out in designated pan. bake @ 375 degrees. Cook crust by itself for about 8 minutes for a crispier crust and then add toppings and cook for 10-15 minutes longer.

French Bread

Julie A.

5 cups all purpose flour
5 tsp active dry yeast
2-1/2 tsp salt
1 tbs sugar
1/4 cup oil
2 cups warm water (110 degrees F)
1 tbs cornmeal
1 egg white
1 tbs water

In a mixing bowl, combine 2 cups flour, yeast, salt,sugar, and oil. Stir in 2 cups warm water, and beat until well blended using a mixer with a dough hook attachment. Stir in the remaining flour. Let it knead in the mixing bowl for about 8 to 10 minutes. Shape into a ball and place dough in a greased bowl and turn once. Cover and let rise in a warm place until doubled. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll each half into large rectangle (like you are making cinnamon rolls) and roll up starting from a long side. Moisten edge with water and seal. Taper ends.

Grease a large baking sheet. sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tbs of water, and brush on loaves. Cover with a damp cloth. let rise until nearly doubled.

With a sharp knife, make 3-4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degree oven for 15 minutes. Brush again with egg white mixture. Bake for an additional 12-15 minutes or until done, will be a nice golden brown color. Remove and cool on a wire rack.

If you only use 1 loaf the other one will freeze nicely for the next meal!

Cinnamon Rolls

Julie A.

3/4 cup milk
1/4 cup butter, softened
3- 1/4 cups all purpose flour
2 -1/4 tsp active dry yeast
1/4 cup white sugar
1/2 tsp salt
1/4 cup water
1 egg
1 cup brown sugar
1 tbs cinnamon
1/2 cup butter, softened

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the 1/4 cup butter; stir until melted. Let cool until lukewarm.

In a mixing bowl., combine 2 1/4 cup flour, the yeast, sugar and salt; mix well. Add water egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time. When the dough has just pulled together, knead for about 5 minutes. cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar & cinnamon. Roll out dough into a 12x9 inch rectangle. Spread dough with the 1/2 cup softened butter then spread the brown sugar & cinnamon mixture over that. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in 13x9 greased pan. Cover and let rise until doubled. Bake in 350 degree oven for 20 minutes or until browned. Frost with recipe below when they are still warm.

Frosting:
4 oz. cream cheese
1 cube butter, softened
2 tsp vanilla
pinch of salt

Pioneer Bread Recipe

Emily H.
Alrighty everyone. I've found my favorite recipe for white sandwich bread. It's awesome for a loaf of bread, soft rolls, or even homemade hot dog and hamburger buns!
And here's some pictures of me and my younger sister making a batch so you can have step-by-step instructions.

First the recipe:
Makes 2 loaves

2 cups very warm water
1 1/2 Tbs active dry yeast
1/4 C sugar
1/4 C dry milk
2 Tbs veg oil
2 tsp. salt
4-5 Cups bread flour (King Arthur is best)

Water should be slightly warmer than body temp (105-115). Whisk together sugar, water and yeast. Give it a few minutes until its nice and frothy. If not frothy then your yeast is dead. My condolences. Next add dry milk, flour, oil and THEN salt. Salt kills yeast so always put it on top of your flour mound. Using dough hook, start mixing together on low until combined.

Turn speed up to "2" or next to lowest setting. If dough is sticky add more flour a tbl at a time until not sticky. Let mix for about 8-10 minutes until smooth and elastic. Sorry to bring this up ladies but it should feel like your jelly belly right after giving birth or like pinching your husband's buns. Let rise until double. Pour out risen dough onto counter. Should see these long spaghetti-like strands. (top right) That is Gluten .Gluten is good. If you see this then you did it right. Roll up into a ball and divide in half.

Roll out each dough with rolling pin to get rid of any air bubbles. Then roll them up like you are making cinnamon rolls. Tuck ends under to make a dough baby. Place in a well oiled bread pan and let rise until a good inch above the rim. This is a good time to let your oven start preheating to 400. Put risen bread in and turn oven down to 325. Bake for 20 minutes.Remove immediately from bread pans onto cooling rack. Bread should sound hollow when tapped on bottom.

I know its tempting but DON'T CUT IT . Let it cool to close to room temp before slicing or all the steam will escape taking your bread's moisture with it.

Variations:

I like to substitute brown sugar instead of white sugar because brown sugar retains moisture better. I have also used honey just use a little less than what the recipe calls for.

I've made it without the eggs and it turns out fine. Just not as rich

You can use wheat flour but only substitute 2-3 cups. I found it wouldn't rise as high if I put more in.

Corn Bread

Mandy B. submitted by Emily H.
So I can't take all the credit for this recipe because it's actually a recipe I got from Mandy B. I've tried lots of corn bread recipes though and this one is still my favorite.

Recipe is for a 13x9 pan or muffin tins. Lightly grease pan(s) before.

Wet Ingredients:
4 eggs
2 cups sour cream
2 sticks butter, melted

Dry Ingredients:
1 1/3 cup sugar
2 cups cornmeal
2 cups flour
1 tsp salt
1 tsp baking soda

Combine and mix well all the dry ingredients, then add the wet ingredients.
Bake for 30-35 minutes (make sure the center is done) @ 375.
Or bake for approx. 25 minutes if baking in the muffin pans.

Navajo Fry Bread or Indian Tacos

Emily H.
My favorite recipe for Navajo Fry Bread, or Indian Tacos

It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food.

1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. NOTE: Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.”

Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.

Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Banana Bread

Brenda R.

1/2 cup cooking oil (or an equal amount of unsweetened applesauce for lower fat)
1 cup sugar
3 ripe, mashed bananas (the riper, the better the flavor)
1 tsp vanilla
2 eggs, slightly beaten
3 TBS milk
-----------
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 cup chopped walnuts or pecans (optional)

Mix the first six ingredients together, then in another bowl, mix the remaining four, then combine with the first six. Pour into greased and floured bread loaf pan or muffin tins. Bake at 350 for one hour for loaf, or 25 minutes for muffins (makes 18).

Amazingly Easy Irish Soda Bread

Jennifer S.

A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.