Man Muffins (aka..Pork and Bean Muffins)

Let me just introduce this recipe by repeating how much I hate pork and beans.  I can't even stand the smell of them, let alone their pastiness.  Disgusting.

We had some company over Sunday for pulled pork and the men folk in my life enjoy pork and beans - so for the love of them, I will occasionally open a can and heat them up.  That's it.

I happened to accidentally open two large cans of the disgusting things and silently prayed they would get eaten by the men.  Sadly, they did their best but a large amount of beans remained.  Not wanting them to go to waste I began to plan their future.

Rewind, a few years back when my mother-in-love and I were at Farmer's Market.  She purchased some home-made Pork and Bean bread and offered me a sample.  I swallowed my pride and took a pinch off the loaf.  "You're kidding me - that has pork in beans in it? Not bad." I said.

Up for the challenge were my left-over Pork and Beans.  Have I mentioned the word "disgusting" yet?
As much as I hate beans I managed to eat TWO of these muffins.  TWO!  I know......I know.....

Man Muffins

2 Cups all-purpose flour
3/4 cup whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
3 large eggs
1 cup vegetable oil
1 cup brown sugar
1/2 cup white sugar
2 cups pork and beans (purred)

Directions:
(1) Preheat oven to 325 degrees.
(2) In large mixing bowl combine sugar, brown sugar, eggs and vanilla extract.  Beat until smooth.
(3) Add in oil. Beat until smooth.  Pour in beans and beat until smooth.
(4) Add dry ingredients - flour, whole wheat flour, salt, baking soda, baking powder and cinnamon.  Beat lightly until just incorporated.  Do not over beat.
(5) Scoop batter into lined muffin tin and bake for 25 minutes or until toothpick comes out clean.

Helpful Hints:
(1) This was my first time EVER making this.  Next time however, I want to experiment with substituting applesauce or Greek yogurt for the oil.
(2) Can also pour into 2, 9" loaf pans and bake for 1 hour.
(3) I strongly suggest purring the beans.  If my girls found out there were pork and beans in there they wouldn't touch these with a 10 foot pole.  (Any idea where they get that from?)

Amazing Philadelphia Soft Pretzels

Are you hungry for an amazing soft pretzel, kind of like those you find at the mall?  Then this is the recipe for you!  I found this recipe from my beloved friend Jane Hunter.

Ingredients:

1 pkg. dry yeast

1 Tbsp. sugar

1 1/4 cups warm water

3-4 cups flour

2 tsp. salt

4 cups water

2 tsp. baking soda

Butter & Kosher salt

Directions:

(1) In large mixing bowl, combine warm water and sugar.  Sprinkle in yeast and allow it to sit and become foamy for 10 minutes.

(2)  Add 2 tsp. salt and 3 cups of flour.  Beat.  Add enough additional flour to knead.

(3) Knead for 10 minutes or until dough is very soft.  Place in a greased bowl and cover tightly with plastic wrap.  Let rise 45 minutes or until double.

(4)  Divide dough into 12 small balls and roll on counter to form a skinny snake about 20" long.  Form each into pretzel shapes, pinching ends firmly.

(5) Dissolve 2 tsp. baking soda in 4 cups water and bring to a boil.  Preheat oven to 475 degrees.

(6) Drop pretzels in boiling water.  Boil for 1 minute - 30 seconds on each side.

(7) Remove from boiling water and place on paper towels before transferring to a buttered cookie sheet.

(8) Sprinkle moist pretzels with Kosher salt.

(9) Bake in preheated 475 degree oven for 10-15 minutes.  Remove just before they are golden brown and rub with unsalted butter.  Continue to bake until golden brown.

Nana's Butter Horns

These rolls speak for themselves. My sweet mother-in-love, Nana makes these rolls for every special occasion. She has to hide them from her grown children who try to sneak the dough or rolls. They are pretty wonderful fresh out of the oven smeared with butter all over them.

Ingredients:
2 envelopes of active dry yeast
1 Tbs. sugar
1 cup warm milk
1/2 scant cup sugar
1/2 cup shortening
3 well beaten eggs
1/2 tsp. salt
5-6 cups flour

Directions:
(1) In a large mixing bowl combine the yeast, 1 Tbs. sugar and warm milk.
(2) Add remaining ingredients until well blended. Knead until smooth and elastic.
(3) Place in a lightly greased bowl, cover and let rise until doubled.
(4) Punch down. Divide dough into 4 pieces/sections.
(5) Roll a circle from a section of dough. Using a knife cut into pie slices and roll from the edge to the center so it has the shape of a crescent roll.
(6) Let rolls rise to double.
(7) Bake at 375 degrees for 8-10 minutes or until rolls just begin to turn golden.
(8) Smooth butter on top of rolls while still warm.

Helpful Hints:
(1) Nana's original recipe calls for only 1 envelope of yeast. The rolls never turned out like hers when I did that. Then I learned that she lets hers rise for some 4+ hours! I don't have time like that with two little kids running around so I added an extra envelope of yeast and it turns out just like Nana's (well almost as good).
(2) These can be frozen too until you're ready to use them.

Orange Twirls

About once a year I would hear my dad mention something about his Aunt Pearl's orange rolls. He raved about how soft they were. He went on about how smooth the frosting was. However, the recipe was no where to be found....or so I thought.

Enter my cousin's bridal shower where the guests were encouraged to bring a favorite family recipe. Guess which one my grandma brought with her?

Ingredients:

2 pkg. yeast

1/3 cup sugar

1/2 cup warm water

3/4 cup warm milk

1/2 cup shortning

2 large eggs

1 tsp. salt

1/4 cup orange juice

5 cups flour

(1) Soak yeast in warm water for 5 minutes.

(2) Combine warm milk, shortning, sugar, salt, eggs, orange juice and half the flour into yeast mixture.

(3) Beat 2 minutes with electric mixture until smooth.

(4) Add remaining flour and beat for two additional minutes.

(5) Turn out onto lightly floured surface. Knead into a smooth and elastic ball.

(6) Turn into buttered bowl. Cover and let rise until double in size.

(7) Punch down and turn into floured surface. Roll out and cut into strips.

(8) Make a figure 8 with each strip.

(9) Line figure 8's in a greased 9x13" pan - just like you would with cinnamon rolls.

(10) Cover and let rise until double in size.

(11) Bake in preheated 400 degree oven for 12-15 minutes

Frosting:

3 1/2 cups powdered sugar

1/2 cup shortning

1/4 tsp. salt

2 large egg whites

1 tsp. vanilla

(1) Beat egg whites until stiff.

(2) Add 1/2 cup of powdered sugar and shortning. Beat.

(3) Add the rest of the 3 cups of powdered sugar and vanilla. Mix until very smooth.

(4) Spread on rolls.

Rhubarb Muffins with Crumble Topping

From: GGma Reger - from Becky Reger



Ingredients:

1 1/4 cup brown sugar

1/2 cup oil

1 egg

2 tsp. vanilla

1 cup buttermilk

1/2 tsp. black walnut flavoring

2 1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 1/2 cups finely chopped rhubarb

1/2 cup nuts (optional)



Crumle Topping:

1 tsp. melted butter

1 tsp. cinnamon

1/3 cup sugar





Directions:

(1) Preheat oven to 350 degrees.

(2) In a large mixing bowl combine the brown sugar, oil, egg, buttermilk, vanilla, flour, baking soda, baking powder, salt and black walnut flavoring.

(3) Stir in finely chopped rhubarb and nuts.

(4) Scoop batter into muffin tins and press crumble topping into tops of muffins.

(5) Bake for 20-25 minutes or until golden brown.

Caramel Soaked French Toast

When I was engaged I registered at Dillards for our China, stemware, flatware, etc. One of the free gifts I received from Dillards was a book with recipes and other home care tips. I didn't find it useful until after we were married and my beloved in-loves were coming for their first visit to our nuptial home. I had to find a recipe to impress to show them I could take good care of their son.Sorry...not much left to take a picture of

Cue this recipe. Found it in the Dillards wedding registry book I received and it's been a keeper ever since. I've passed it down to my beloved mother-in-law, had it published in a prior church cook-book and given it to many friends. Wish I could take credit for it but we'll give the credit to Dillards.

Ingredients:
1 1/2 Cup firmly packed brown sugar
3/4 Cup butter
1/4 Cup + 2 Tbsp. light corn syrup
10 slices of French Bread
4 eggs, lightly beaten
2 1/2 Cups milk
1 Tbsp. vanilla extract
1/4 tsp. salt
3 Tbsp. sugar
1 1/2 tsp. cinnamon
1/4 Cup butter, melted


Directions:
(1) Combine first 3 ingredients in a medium saucepan. Cook over medium heat, stirring constantly, 5 minutes or until mixture is bubbly.
(2) Pour syrup mixture evenly into a lightly greased 9x13" pan.
(3) Arrange bread slices over syrup.
(4) In a large bowl combine eggs, milk, vanilla and salt.
(5) Gradually pour mixture over bread slices. Cover and chill overnight for at least 8 hours.
(6) Preheat oven to 350 degrees.
(7) Combine 3 Tbps. sugar with 1 1/2 tsp. cinnamon. Sprinkle evenly over soaked bread.
(8) Drizzle 1/4 cup melted butter over bread.
(9) Bake uncovered in preheated oven for 50-60 minutes or until golden brown and bubbly. Serve immediately.

Flat Bread Pizza Crust

This is a easy recipe for making a flat bread pizza. It's also great on the grill.

Ingredients:

1 cup hot water

1 Tbsp. Olive oil

1 Tbsp. sugar

1 envelope rapid-rise yeast

2 3/4 cups flour

1/4 cup grated Parmesan cheese

1 tsp. salt

Directions:

(1) Whisk water, oil, sugar and yeast in large bowl. Let rise 5 minutes.

(2) Add flour, Parmesan cheese and salt. Combine until dough forms a nice ball.

(3) Turn dough onto floured surface and knead 3 or 4 times until cohesive.

(4) Line baking sheet with parchment paper.

(5) Divide dough into 4 equal parts. Working with 1 part at a time, press into a small circle.

(6) Using a rolling pin, roll and stretch dough to form a 9-inch circle. Repeat with remaining dough.

(7) If using the oven - preheat to 400. Place the 9-inch dough circle onto the parchment lined baking sheet and bake in preheat oven for 5 minutes.

(8) Remove from oven and top as desired. Bake for 20 minutes or until golden brown.

(9) If using a grill - Heat grill to 400. Brush tops of 2 dough rounds lightly with oil. Place rounds oiled side down. Grill, covered, until undersides are spotty brown and tops are covered with bubbles. Poking large bubbles with tongs, 3-5 minutes. Brush each lightly with oil and flip. Top each round with toppings. Grill, covered until undersides are spotty brown and cheese is melted.

Oatmeal Molasses Bread

Our former pastor's wife would make this wonderful bread and delivery it when they would visit. So when I was putting together some cooking/Titus 2 classes for the women of our church I knew I had to have her come and show us how she makes this bread. Of course da'hubby and the two girls love it so I try to make it once in a while.

Ingredients:

3 cups warm water

2 Tbsp. yeast

2 Tbsp. sugar

2 cups quick cooking oatmeal

1 cup molasses

2 Tbsp. oil

1 tsp. salt

7-8 cups flour

Directions:

(1) In a large mixing bowl combine the warm water and sugar. Stir to dissolve sugar. Sprinkle yeast over water and allow to set until it bubbles (about 10 minutes).

(2) Stir in oatmeal, molasses, oil and salt.

(3) Stir in flour, one cup at a time until it is not sticky and dough is smooth and elastic.

(4) Cover and let rise until doubled.

(5) Once doubled, cut into 3 pieces. Make into nice round loafs.

(6) Place loafs in greased bread pans and let rise until doubled.

(7) Bake at 350 degrees for 18 minutes. TURN OVEN OFF and let set in oven with door closed for another 20 minutes.

(8) Allow loafs to cool on wire racks before removing from pans.

Helpful Hints:

(1) Today when I made this I ran out of white flour. I used all of 5 cups of white and used another 2+ cups of whole wheat. The bread still tasted awesome and is probably better for me.

(2) Try it toasted with butter and honey. SOOOO good.

Pumpkin Muffins with Chocolate Chips..or without

When I made the Frosted Pumpkin Cookies the other day I still had 1/2 a can of pumpkin left-over. Not wanting it to go to waste I searched for a good pumpkin muffin recipe. My first search was to the Libby's Pumpkin website - where I found this! Perfect. I'm not a big fan of chocolate chips in anything but a cookie and either is my first born - so next time I think I'll just omit those.

Ingredients:

3/4 cup flour

3/4 cup whole wheat flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. ground cinnamon or pumpkin pie spice

1/4 tsp. salt

2 large eggs, slightly beaten

1 cup sugar

1 cup pumpkin puree (or 1/2 a can)

1/2 cup vegetable oil

1 cup chocolate chips, semi-sweet

Directions:

(1) Preheat oven to 350 degrees. Line muffin tin with paper liners. (approx. 12)

(2) In a small mixing bowl combine flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt.

(3) In a large mixing bowl, combine eggs and sugar. Add pumpkin and oil mixing well.

(4) Stir in flour mixture until moistened. Stir in chocolate chips (or don't).

(5) Using an antique ice-cream scoop (or whatever) scoop batter into prepared muffin cups.

(6) Bake for 20-25 minutes or until toothpick inserted in middle comes out clean.

(7) Cool on wire racks and dust with powdered sugar so they look pretty.

Helpful Hints:

(1) I have an antique ice-cream scoop that I LOVE to use to scoop muffin/cup-cake batter with. It makes the perfect size portions. If you have something similar I suggest you use it. If you don't, I suggest you go to your nearest antique store and purchase one.

Cream Cheese Butter Braid

Raise your hand if you remember (or still use) Butter Braids? You can find them in your local Fareway stores and they are made in West Bend, Iowa. See what I mean about Iowa food? Seriously good folks!
Anywho...if you've ever wanted to make your own then try this recipe.

Ingredients:
1 Tbsp. active dry yeast
1/3 cup warm water
1/2 cup warm sour cream
1/4 cup butter, melted
1/4 cup sugar
1 tsp. salt
1 egg
2 1/4 to 2 1/2 cups flour

Filling:
1 8oz package cream cheese, softened
1 egg
1/2 cup sugar
1 tsp. salt

Glaze:
1 1/4 cup powdered sugar
1 tsp. vanilla extract
2 Tbsp. milk (or heavy cream works best!)

Directions:
(1) In a large bowl, dissolve yeast in warm water sprinkled with a tsp. sugar. Let set for about 10 minutes.
(2) Stir in sour cream, butter, sugar and egg. Stir in enough flour to form a soft dough.
(3) Turn onto a floured surface and knead about 20 times or until smooth as a baby's butt.
(4) place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled.
(5) In a small mixing bowl, beat the cream cheese, egg, sugar, vanilla and salt until smooth.
(6) Punch dough down and turn onto a floured surface.
(7) Roll into a 12x8" rectangle. Spread cream cheese filling down the center of each rectangle.
(8) On each long side, cut 1" wide strips about 1/2" from filling.
(9) Starting at one end, fold alternating strips at an angle across filling. Seal ends.
(10) Place seam side down on a greased baking sheet. Cover and let rise until doubled.
(11) Bake at 375 degrees for 15-20 minutes or until golden brown. Remove from pan to a wire rack.
(12) Combine glaze ingredients; drizzle over warm braids.
(13) Lick the bowl.

Zucchini Bread

My early childhood memories include lots and lots of Granny's zucchini bread. She'd bring it over wrapped in aluminium foil and my mouth would water just thinking of slathering a slice with butter.

Ingredients:

3 cups flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

3 tsp. ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cup sugar

3 tsp. vanilla extract

2 cups grated zucchini

Directions:

(1) Preheat oven to 325 degrees. Grease two 8x4" bread pans or line with parchment paper.

(2) In a mixing bowl combine flour, salt, baking soda, baking powder and cinnamon together in a bowl.

(3) Beat eggs, oil, sugar and vanilla extract . Add dry ingredients to the creamed mixture and beat until just incorporated.

(4) Stir in zucchini. Pour batter into prepared pans.

(5) Bake in preheated oven for 40-60 minutes or until tester inserted in the center comes out clean.

(6) Cool in pan on rack for 20 minutes. Remove from pan and cool completely.

Strawberry Streusel Muffins

Not all muffins are created equal. Some are dry and crumbly and others are too rubbery but this muffin recipe makes the perfect muffin. The original recipe calls for blueberries but we also like it with strawberries and raspberries.


Ingredients:

1 cup milk

1/4 cup vegetable oil

1/2 tsp. vanilla

1 egg

2 cups flour

1/3 cup sugar

3 tsp. baking powder

1/2 tsp. salt

3/4 cup frozen strawberries, quartered

Streusel Topping:

2 Tbsp. butter, cold

2 Tbsp. flour

2 Tbsp. quick oats

2 Tbsp. brown sugar

1/4 tsp. cinnamon

Directions:

(1) Preheat oven to 400 degrees. Line muffin pan with paper baking cups.

(2) Prepare streusel topping by cutting the butter into the flour, brown sugar, quick oats and cinnamon. Set aside.

(3) Beat milk, oil, vanilla and egg in large bowl.

(4) In another mixing bowl combine the flour, sugar, baking powder and salt. Stir dry ingredients into the liquid ingredients just until flour is moistened (batter will be lumpy).

(5) In a small bowl take your berries and gently coat with a small amount of flour. (This will help prevent the berries from sinking to the bottom).

(6) Fold berries into batter.

(7) Divide batter evenly among 12 muffin cups. Sprinkle tops with streusel topping.

(8) Bake 20-25 minutes or until golden brown. Immediately remove from pan to wire rack.

Glazed Lemon Poppy Seed Bread

I love all things lemon. This glazed lemon poppy seed bread is just sweet enough but still has a refreshing tang of lemon to it. I especially enjoy it with a cup of coffee or on the side with chicken salad. Easy to make - plus it makes 3 loaves, 1 to freeze, 1 for a friend and 1 for your family.

Ingredients:

3 cup flour

1 1/2 tsp. salt

1 1/2 tsp. baking powder

1 1/2 Tbsp. poppy seeds

2 1/2 cup sugar

1 1/8 cup vegetable oil

3 eggs
1 1/2 cup milk

1 1/2 vanilla

1 1/2 lemon juice

Icing Ingredients:

1/4 cup Orange juice

3/4 cup sugar

1/2 tsp. lemon extract

Directions:

(1) Preheat oven to 350 degrees. Lightly grease 3 bread pans.

(2) In a large mixing bowl stir together the flour, salt, baking powder, poppy seeds and sugar.

(3) Mix in eggs, milk, oil, vanilla and lemon juice until smooth.

(4) Pour batter evenly into the prepared pans.

(5) Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool loaves in the pans for 10 minutes.

(6) In a small saucepan over medium heat bring icing ingredients to a boil, stirring constantly. Once it just reaches the boiling point pour over bread that is still in the pans.

(7) Continue to cool bread for 10 more minutes. Once cooled remove from pans and continue to let cool on a wire rack.

French Bread

Today my pastor's wife called and invited me over to make French Bread. Of course I didn't refuse. She makes awesome bread. I'm so glad I went. Not only was it wonderful to visit with her but the French Bread was over the top good and so easy to make.

Ingredients:

2 Tbsp. yeast

1/2 cup warm water

1/2 tsp. sugar

2 Tbsp. sugar

2 Tbsp. oil

2 tsp. salt

2 cups boiling water

7-8 cups flour

Directions:

(1) In a bowl combine warm water and 1/2 tsp. sugar. Sprinkle yeast on top. Let stand for 30 minutes.

(2) Meanwhile in a large mixing bowl combine 2 cups boiling hot water, 2 Tbsp. sugar, 2 Tbsp. oil and 2 tsp. salt. Let cool.

(3) After 30 minutes add yeast mixture to the water mixture. Using a wooden spoon add flour one cup at a time until it begins to come together and is no longer sticky.

(4) Knead for 8-10 minutes. Place in a large greased bowl and cover gently with a towel. Let rise until doubled.

(5) Punch down and rest for another 15 minutes.

(6) Divide dough in half. Roll each into a 12"x15" rectangle. Roll each into a 15" long log. Tuck ends under.

(7) Place on a greased baking sheet. Make 4-5 slashes on top.

(8) Let rise until double.

(9) Brush bread with a mixture of 1 beaten egg and 2 Tbsp. milk.

(10) Bake at 400 for 20 minutes.

Granny's Waffles

This recipe is from my great-grandma, Granny. I wish she were still alive today for many reasons - but I sure do have a lot of questions about her waffles. I've tried to make these in several different ways and each time they still don't compare to hers. They are still good waffles. I just haven't masterd how Granny did it yet. Perhaps, I need to try a different waffle iron.....Ingredients:

2 cups shifted flour

4 tsp. baking powder

1/2 tsp. salt

3 eggs, separated

2 cups milk

1/4 cup shortening, melted

1/8 tsp. cream of tartar

Directions:

(1) Preheat waffle iron.

(2) In a large bowl mix flour, baking powder and salt. Set aside.

(3) Separate eggs, putting the egg whites in a separate bowl with 1/8 tsp. cream of tartar. Beat egg whites until stiff peaks form. Set aside.

(4) Mix egg yolks, milk and melted shortening together. Whisk into flour mixture.

(5) Fold egg whites into batter with wooden spoon.

(6) Pour batter into waffle iron and cook until just golden.

Helpful Hints:

(1) Granny's original recipe called for just un-melted shortening. But from everything I've read about waffles the fat is best if it's melted.

(2) The first time I made this I didn't mix the milk and other ingredients together I just kind of threw it all together. HUGE mistake because then I had large lumps all over the place. So then I thought I would just throw it in the blender. Yay, that would work. No. That didn't work. In fact that made it worse because there was so much air whipped in it. So whatever you don't put the batter in the blender.

(3) If you use pure maple syrup from Canada it makes it SO much better.

French Breakfast Puffs

For a wedding shower gift my sweet mother-in-love gave me a cookbook with lots of yummy recipes in it. This is one of those recipes. I have also seen this recipe in about a dozen other cookbooks and I think each one is just a little bit different. Some recipes have you separating the egg, beating the egg whites and folding them in. That's not this one. This one is pretty basic but the results are anything but. It is a staple breakfast item at our house.

Ingredients:

1/3 cup shortening

1/2 cup sugar

1 egg

1 1/2 cup flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1/2 cup milk

Directions:

(1) Preheat oven to 350 degrees.

(2) In large bowl beat shortening and sugar until creamy.

(3) Beat in egg until smooth.

(4) Add the dry ingredients, flour, baking powder, salt, and nutmeg. Beat until just Incorporated.

(5) Add 1/2 cup of milk and beat briefly until ingredients are Incorporated.

(6) Bake in preheated oven 20-25 minutes.

(7) Immediately take muffins and dip in melted butter and then in a mixture of cinnamon and sugar.

(8) Serve hot.

Helpful Hints:

(1) Once I thought I would save money and buy the store brand baking powder but soon discovered that it was really just a waste of money. Use a brand you trust. I've heard Watkins has an awesome baking powder.

(2) I'm a vanilla freak. I think I put it in anything I bake. Sometimes I even put a tsp. in here. A gal's got to have flavor you know.

Grandma Pete's Banana Bread

Banana Bread - a true comfort food. Every household most likely has one or two recipes for their own homemade banana bread. This one is extra special to me because it is my Grandma Pete's recipe and because it's my husbands favorite.

Ingredients:

1 cup sugar

1/2 cup margarine

2 eggs

1 Tbsp. buttermilk

3 very ripe banana's

2 cups flour

1/2 tsp. salt

1 tsp. baking soda

Directions:

(1) Preheat oven to 350 degrees. Line a bread pan with parchment paper or lightly grease.

(2) Cream sugar, margarine and eggs.

(3) Mix in buttermilk and banana's. Then add dry ingredients, flour, salt and baking soda until just incorporated. Don't over beat.

(4) Pour batter into prepared pan. Sprinkle cinnamon and sugar on top.

(5) Bake for 1 hour or until center is cooked through.

Helpful Hints:

(1) A good buttermilk substitute is to mix 1 Tbsp vinegar or lemon juice with enough milk to make 1 cup. I usually always have heavy cream but no buttermilk. The fat content is higher in cream so I will usually use that with vinegar to make my buttermilk.

(2) I always make my banana bread with ripe banana's that I've pulled and defrosted out of the freezer. Very ripe banana's make this bread so much better.

(3) Also, 1 pack of baby food equals one banana. So if you don't have ripe banana's use banana baby food. I'm serious. It's good.

(4) Don't over beat. Over beating causes two major problems in quick breads (a) it makes them tough and (b) it will give you large tunnels in your bread.

Bobby Flay's Biscuits

Good Ol' Bobby Flay. One night I watched "Throw Down With Bobby Flay". He went up against some southern restaurant that was famous for making biscuits. Bobby came up with his own recipe to compete against her - and he won! So I said to myself "self, you've got to make those biscuits!".

Ingredients:

4 cups flour

4tsp. baking powder

1 tsp. baking soda

1 tsp. salt

12 Tbs. COLD, unsalted butter cut into small pieces

1 1/2 cups cold buttermilk

Directions:

(1) Preheat oven to 450 degrees F.

(2) Combine flour, baking powder, baking soda and salt in a large mixing bowl. Using a pastry cutter combine until ingredients are incorporated well.

(3) Scatter the COLD butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal.

(4) Add the buttermilk and continue to gently mix (not over mixing) until just begins to come together.

(5) Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12" rectangle about 3/4" thick.

(6) Use a biscuit cutter and cut out biscuits. Place on a baking sheet lined with parchment paper.

(7) Bake the biscuits for 12 to 15 minutes or until lightly golden brown.

(8) Remove from the oven and brush the tops with melted butter.

Helpful Hints:

(1) The key to flaky biscuits (so I've heard) is to use cold butter. You don't want to mix the dough so much that the butter is lost somewhere in there. These aren't cookies. The science behind it is that when the biscuits are baking those little hidden pieces of butter melt and form pockets - those pockets are what will give you a flaky biscuit. Think pie crust here. It's *almost* like making a pie crust. Don't over mix. Over mixing will make it tough.

Blue-Ribbon Cinnamon Rolls

This recipe for Frosted Cinnamon Rolls won the 2008 Tones contest at the Iowa State Fair.

Makes 24 rolls

Prep Time: 30 minutes

Rise Time 1 hour, 30-45 minutes

Bake Time: 20 minutes

Rolls:

1 cup mashed potatoes from 2 medium potatoes

1 cup reserved potato water

3/4 cup butter

3/4 cup sugar

2 teaspoons salt

1 cup hot water

2 envelopes Fleischmann's Active Dry Yeast

1/2 cup warm water (100-110 F)

2 eggs

8 1/2 - 9 1/2 cups flour

Filling:

1/2 cup butter, softened

1 cup sugar

1 1/2 tablespoons ground cinnamon

Icing:

3 cups powdered sugar

6 tablespoons butter, softened

1 teaspoon pure vanilla extract

5-6 tablespoons milk

Directions:

(1) Combine potatoes, potato water, butter, sugar, salt and hot water in large mixer bowl. Stir until butter melts; set aside and let cool.

(2) Combine yeast and 1/2 cup warm water in small bowl. Add eggs, 2 cups flour and yeast mixture to potato mixture. Continue adding flour, 1 cup at a time until soft dough forms.

(3) Knead on a lightly floured surface until smooth and elastic (about 4-6 minutes), or knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft free place about 1 hour, until doubled.

(4) Punch dough down; divide in half. Roll one porton of dough on a lightly floured surface to a 12x18-inch rectangle.

(5) Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly, sealing edges. Cut into 12 slices.

(6)Place in greased 13x9" pan. Repeat with remaining dough. Cover and let rise 30 to 45 minutes.

(7) Bake in preheated 350 F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls

Whole Wheat Pizza Crust

A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings.

Ingredients:

1 Tbs honey
1 1/2 cups warm water
1 Tbs. active dry yeast
1 Tbs. olive oil
1 tsp. salt
2 cups whole wheat flour
1 1/2 cups all purpose flour

Directions:

(1) In a large bowl, dissolve honey in warm water. Sprinkle yeast over the top and let stand for about 10 minutes or until foamy.
(2) Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed and the ball of dough becomes smooth (about 10 minutes). Place dough in an oiled bowl and turn to coat the surface. Cover loosely with a towel. Let stand in a warm place until doubled in size, about 1 hour.
(3) When the dough has doubled, tip the dough out onto a lightly floured surface. Divide into 2 pieces for 2 thin crust pizzas or leave whole to make one very thick crust. Form into a tight ball. Light rise for about 45 minutes or until doubled.
(4) Preheat oven to 425 degrees. Roll a ball of dough with a rolling pin until it will not stretch any further. When the circle has reached the desired size place on well greased pizza pan that has been sprinkled with corn meal. Top pizza with your favorite toppings.
(5) Bake for 15 to 20 minutes (depending on thickness) in the preheated oven or until the crust is crisp and golden at the edges and cheese is melted.

Helpful Hints:

(1) If you're like me I usually don't have time to let the dough rise. I've found that if I take a microwavable dish, like my glass measuring cup, fill it with water and microwave the water until it boils (usually 3 minutes) it will make the microwave very steamy. I then put my dough in the microwave with the water for about 1/2 hour and it always rises beautifully for me.

(2) For the thicker crust: before adding pizza toppings like sauce, etc. first use a fork and place small holes all over the crust. Then bake the crust alone in the oven for about 5 to 7 minutes to set the crust. I've found that if I don't do that the pizza will be very doughy in the middle.