Banana Bread
1 ½ cup sugar
1 tsp. baking powder
½ cup shortening
½ tsp. baking soda
2 eggs, beaten
½ tsp. salt
1 tsp. vanilla
¼ cup sour milk
1 C bananas - mashed
2 cups flour
½-1 cup nuts, chopped
Mix all the ingredients until smooth. Pour into a greased and floured loaf pan. Bake at 350 for 50-60 minutes. Makes 1 loaf
Friendship Bread Starter
Ingredients for Starter:
1 package active dry yeast
1 C. cup milk
1 C. flour
1 C. sugar
Procedure to make Starter:
Note: DO NOT use metal bowls or spoons and DO NOT refrigerate.
Dissolve yeast in small amount of warm water. Mix all ingredients together in an ample sized bowl or jar (it WILL grow). This is Day 1 of the starter.
Day 1: Mix starter ingredients in bag or nonmetal container and set aside. (For smoother batter, mix flour and sugar together, then add milk.)
Days 2-4: Stir or squeeze bag.
Day 5: Add 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6-9: Stir or squeeze bag.
Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Then put 1 cup starter mixture into each of three containers. Keep one to start over with (can be frozen) and give two away with instructions.
Note:
When giving starter away, only half fill the container and provide for some ventilation (ie. small hole in top of jar). The starter does expand and unless the gases caused by the fermenting process are allowed to escape, they will build up and could cause the lid of the container to pop off.
Store the remaining starter in a container in the refrigerator and begin the 10 day process over again when ready. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Zucchini Bread
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla
2 cups grated zucchini
1 cup chopped walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Fried Apples
3 Tbsp. butter or margarine
4 large apples, cored and sliced (tart works best)
1/3 cup brown sugar
1/2 tsp. ground cinnamon
Cut apples into 1/4 inch slices. Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet and cover. Over medium-low heat, cook apple slices 7-10 minutes or until they begin to soften and the syrup thickens. Serve coated with excess syrup on top. Serves 4.
Seven Layer Cookies
1 stick (1/2 cup) margarine
1 cup graham cracker crumbs
1-2 cups flake coconut
1 pkg. (6 oz.) chocolate chips
1 pkg. (6 oz.) butterscotch chips
1 can sweetened condensed milk
1 cup nuts, chopped
Melt margarine in a 9×13 pan. Add the rest of the ingredients in layers. Bake at 350° for 25-30 minutes. Cut into bars when cool.
Homemade Peach Cobbler
1 lg. can slice peaches (in heavy syrup)
1 cup sugar
1 cup flour
1 cup milk
1 stick butter
Mix flour and sugar in a mixing bowl. Add milk and stir well to get all the lumps out.
Spray a large casserole dish with nonstick spray. Pour the peaches (in their juice) into the casserole dish.
Place the milk, flour and sugar mix on top of the peaches. Cut small cubes of butter and place on top. Cook at 400 degrees for about 30 minutes or until crust is golden brown.
Homemade Apple Pie
6 granny smith apples
1 nine inch pie crust
1/2 cup sugar
3/4 tsp ground cinnamon
Topping:
1/3 cup sugar
3/4 cup flour
6 tbsp very cold butter
Peel and core all of the granny smith apples. Slice apples thin and place them into the pie shell and set aside.
Combine sugar and flour. Cut butter into small pieces and add to dry mix until crumbley. Place on top of the pie and bake at 400 degrees for 40 minutes.
Fruit Turn Overs
2 Tubes Crescent Rolls
1 Can Pie Filling
cinnamon sugar
Unroll cresent rolls so 2 will make a square. Drop a spoonfull of pie filling in center and fold to close. Use fork to seal seams. Sprinkle with cinnamon sugar and bake according to the directions for the rolls.
Homemade Funnel Cakes
1 1/4 cup sifted flour
2 Tbsp. sugar
1 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
1 egg
3/4 cup milk
Sift together dry ingredients. Mix egg and milk and add to dry ingredients. Stir until smooth. Pour oil into a skillet and heat to 375°. Holding finger over the end of a funnel, pour in 1/4 cup batter. Holding over the hot oil, remove finger and let drizzle over the hot oil. As batter flows, move funnel in a circle to form a spiral cake. Fry about 2 minutes on each side, turning once until golden brown. Remove from oil and drain. Sprinkle with powdered sugar, glaze or nuts. Makes 6 cakes.
Apple Dip
8 oz. pkg. cream cheese
1 sm. jar marshmallow creme
1 tsp. vanilla
1 tsp. cinnamon
2 T brown sugar
Combine with hand mixer. Serve with sliced apples.
Apple Crisp
6 apples, peeled and sliced
1 cup brown sugar
1/2 cup oatmeal
1/2 cup flour
1/2 cup butter or margarine, softened
1 tsp. cinnamon and/or nutmeg
1/4 cup water
Preheat oven to 350°. Arrange apples in well greased baking dish. Blend all remaining ingredients; but water. Spread evenly over top of apples. Pour water over the topping. Bake 45 minutes until apples are tender and top is crisp. Makes 6 servings.
Pudding Pops
1 pkg. pudding (not instant*)
3 cups milk
Combine 1 large package of pudding with 3 cups of milk. Mix only enough to blend well. Quickly pour into popsicle molds and freeze. Chocolate and vanilla pudding may be layered for a fun treat.
Makes 8-10 popsicles.
Homemade Chocolate Syrup
1 C cocoa
2 C sugar
¼ t salt
1 C cold water
1 T vanilla extract
Bring to a boil until thick. Stir to keep from overflowing. Let cool then add the vanilla.
Strawberry Poke Cake
1 (18.25-ounce) package white cake mix
2 (3-ounce) packages strawberry gelatin
water
1 (12-ounce) container CoolWhip, thawed
Fresh strawberries, optional
Bake cake as directed. Let cool completely. Meanwhile, prepare strawberry gelatin as directed on package. Poke holes all over the cake with a fork. Then pour the gelatin over the cake. Let it set up in the refrigerator. Top with Cool Whip and Fresh Strawberries.
