Avocado Bread

Avacado Bread

2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 full cup of mashed avocado (usually a large avocado)
1/2 cup buttermilk
1/2 cup chopped pecans or walnuts

Preheat oven to 350° Grease and flour a 9 X 5 loaf pan.

Combine dry ingredients.

In a separate bowl beat together egg and avocado, stir in the buttermilk. Add all wet ingredients to the dry ingredients and blend well. Stir in nuts.

Pour into pan and bake for 50 to 60 minutes or until inserted toothpick comes out clean.

Cool a few minutes and remove from pan and finish cooling on wire rack.



Biscuit Mix (3)

Biscuit Mix
Biscuit Mix

4 cups unbleached white flour
2/3 cup instant non fat dry milk
1 teaspoon salt
3 tablespoons double acting baking powder
1/2 cup good vegetable oil

Mix flour, milk, salt and baking powder together in blender or food processor. Mix well, then blend in the oil. Empty into covered container, and store in fridge until needed.

This yields about 5 cups of mix. Each cup of mix makes about six biscuits.

To make biscuits:
Add 1/2 cup water to each 1 cup of mix. Roll out dough 1/2 inch thick on lightly floured board, cut into biscuits and bake on a greased cookie sheet in a pre-heated 425° oven for approx. 10 minutes.



Berry Good Muffins

Berry Good Muffins
Berry Good Muffins

1 1/3 cups all-purpose flour
1 cup rolled oats
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1 cup skim milk
1 egg, beaten
3 tablespoons vegetable oil
1 1/4 cups blueberries
3/4 cup raspberries
cooking spray

Preheat the oven to 425° Fahrenheit (218° Celsius). Spray muffin cups with non-stick cooking spray.

Combine flour, oats, brown sugar, baking powder, and cinnamon in a mixing bowl. Fold in berries. Spoon the mixture into the muffin cups, approximately 2/3 full.

Bake for 25 to 30 minutes or until light golden brown.

Serves: 12

Serving size: 1 muffin

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutritional analysis (per serving):

146 calories
4 g protein
4 g fat
1 g sat. fat
23 g carbohydrate
1 g fiber
18 mg cholesterol
227 mg sodium
103 mg calcium
1 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.



Banana Bread (8)

Banana Bread
Banana Bread

1 cup walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups all-purpose flour
3/4 cup granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
cooking spray

Garnish: (Optional)
1 large banana, sliced or dried banana chips

Preheat oven to 350°F (180°C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)

Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan.

Serve warm or at room temperature.

Makes 1 – 9 x 5 x 3 inch loaf.

Apple Rhubarb Bread

Apple Rhubarb Bread
Apple Rhubarb Bread

1 1/2 cups finely chopped rhubarb (1/2 pound)
1 1/2 cups chopped peeled or unpeeled apples (1 1/2 medium)
1 1/2 cups sugar
1/2 cup vegetable oil
1 teaspoon vanilla
4 eggs
3 cups all-purpose flour
1 cup chopped walnuts or pecans — if desired
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350º. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches.

Mix rhubarb, apples, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from
pans to wire rack. Cool completely before slicing.

2 loaves (24 slices each)



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Orange Banana Nut Bread

Orange Banana Nut Bread
Orange Banana Nut Bread

2 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
1 1/2 cups mixed candied fruits
1/2 cups shortening
3 eggs
1/2 cups orange juice
4 teaspoons baking powder
3/4 cup chopped nuts
1/3 cup raisins
3/4 cup sugar
1/2 cup mashed banana

Sift together flour, baking powder and salt. Stir in chopped nuts, candied fruits and raisins.

Cream shortening, add sugar, beat until light and fluffy. Add eggs, one at a time, beating after each addition.

Combine mashed banana and orange juice; add to creamed mixture alternately with flour mixture, beginning and ending with dry ingredients.

Turn into a greased, wax-paper lined 9x5x3 loaf pan. Bake at 350° for 1 1/4 hours. Cool 20 to 30 minutes before turning out on cake rack.

Makes one loaf.



Onion Cheese Bread

Onion Cheese Bread
Onion Cheese Bread

1 1/2 cups milk
1 tablespoon instant minced onion
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded sharp cheddar cheese
1 egg
3 tablespoons liquid or melted margarine

Put milk and onion in large bowl and let stand about 10 minutes. Then add remaining ingredients and mix only until dry ingredients are moistened.

Spread in greased 13 x 9 inch baking pan and bake in preheated 375° oven 45 minutes or until browned and crusty.

Cut in squares and serve hot.



Honey Corn Muffins

Honey Corn Muffins
Honey Corn Muffins

3/4 cup flour
3/4 cup yellow corn meal
1/3 cup shortening
1/3 cup Aunt Patty’s® Organic Honey Crystals
1/4 cup brown sugar
1/4 cup dry buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Blend dry ingredients and cut in shortening.

Beat 2 whole eggs; add to 1 cup of water. Add liquid to dry mix and blend until just moistened.

Fill greased muffin cups about 2/3 full.

Bake at 400° F for 18-20 minutes.

Allow to cool 10 minutes before removing from pan.



Banana Bread with Pecans

Banana Bread with Pecans
Banana Bread with Pecans

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners’ sugar, for dusting

Preheat oven to 350°F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream.

Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula.

Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners’ sugar, and serve.

Makes 1 loaf



Apple Muffins

Apple Muffins
Apple Muffins

1 cup honey
1 cup oil
4 large eggs (5 if medium)
2 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup powdered milk
1 3/4 cups grated apple, including peel
1 teaspoon vanilla
1 cup raisins (optional)
1 cup chopped walnuts (optional)

Beat the honey, oil and eggs using electric mixer.

Mix all dry ingredients in separate bowl. Add to honey mixture and mix well. Add and mix in the apple, vanilla, raisins and nuts.

Fill paper-lined muffin cups almost full. Bake at 400° for 12-15 minutes. Remove from tins to cool.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per Serving (excluding unknown items): 247 Calories; 14g Fat (48.1% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 109mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.


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