| |
| 2 1/2 cups white sugar |
| 1 cup shortening |
| 3 eggs |
| 3 mashed bananas |
| 1 cup cranberry sauce |
| 1/2 cup milk |
| 1 teaspoon vanilla extract |
| 4 cups all-purpose flour |
| 1 1/2 teaspoons baking soda |
| 1 1/2 teaspoons baking powder |
| 1 teaspoon ground cinnamon |
| 1/2 teaspoon ground nutmeg |
| 1/2 cup chopped walnuts |
| Directions |
| 1 |
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. |
| 2 |
In a large bowl, blend sugar and shortening. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. |
| 3 |
In a medium bowl, mix flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the sugar mixture. Fold in walnuts. |
| 4 |
Pour into the prepared loaf pans, and bake 50 to 60 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Allow to cool. |
Brown Bread
| Ingredients |
| |
| 2 cups milk |
| 1/2 cup white sugar |
| 1/2 cup molasses |
| 1 1/2 cups whole wheat flour |
| 1 1/2 cups bread flour |
| 1/2 teaspoon salt |
| 1 teaspoon baking soda |
| 3 teaspoons baking powder |
| Directions |
| 1 |
Butter and flour two 9x5 inch bread pans. Preheat oven to 350 degrees F (175 degrees C). |
| 2 |
In a small bowl combine milk, sugar and molasses. |
| 3 |
Mix together whole wheat flour, regular flour, salt, baking soda and baking powder. Add to milk mixture and mix well. |
| 4 |
Pour mixture into bread pans. Bake for 45 minutes. |
Cranberry Nut Bread
| Ingredients |
| |
| 2 cups all-purpose flour |
| 3/4 cup white sugar |
| 3/4 teaspoon salt |
| 1 1/2 teaspoons baking powder |
| 1/2 teaspoon baking soda |
| 1 cup chopped cranberries |
| 1/2 cup chopped walnuts |
| 1 tablespoon orange zest |
| 1 egg |
| 2 tablespoons vegetable oil |
| 3/4 cup orange juice |
| Directions |
| 1 |
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan. |
| 2 |
Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries and chopped nuts, stir to coat with flour. |
| 3 |
Combine the egg, oil, orange juice and grated orange peel. Add the egg mixture to the flour mixture and stir until just combined. Spoon the batter into the prepared pan. |
| 4 |
Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean. Let bread sit for 10 minutes and then remove from the pan and place on a cooling rack. Let cool completely before slicing. |
Ginger Bread
| Ingredients |
| |
| 3 cups all-purpose flour |
| 1 tablespoon ground cinnamon |
| 2 teaspoons baking soda |
| 1 1/2 teaspoons ground cloves |
| 1 teaspoon ground ginger |
| 3/4 teaspoon salt |
| 1 1/2 cups white sugar |
| 1 cup vegetable oil |
| 1 cup dark molasses |
| 1/2 cup apple juice |
| 2 eggs |
| 1 tablespoon grated fresh ginger |
| 1/2 cup chopped crystallized ginger |
| Directions |
| 1 |
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan. |
| 2 |
Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt. |
| 3 |
In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan. |
| 4 |
Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm. |
Pumpkin Biscuits
| Ingredients |
| |
| 2 1/2 cups all-purpose flour |
| 3 tablespoons packed brown sugar |
| 1 tablespoon baking powder |
| 1/2 teaspoon salt |
| 1/4 teaspoon ground nutmeg |
| 1/4 teaspoon ground cinnamon |
| 1/4 teaspoon ground ginger |
| 1/2 cup butter, sliced |
| 2 cups pumpkin puree |
| Directions |
| 1 |
Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet. |
| 2 |
Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough. |
| 3 |
On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet. |
| 4 |
Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven. |
Pumpkin Bread
| Ingredients |
| |
| 2 cups all-purpose flour |
| 3 teaspoons baking powder |
| 1/2 teaspoon salt |
| 2 eggs, beaten |
| 1 cup packed brown sugar |
| 1/2 cup butter flavored shortening |
| 1 cup chopped walnuts |
| 1 teaspoon vanilla extract |
| 1 cup milk |
| 2 cups pumpkin puree |
| Directions |
| 1 |
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan. |
| 2 |
Whisk together the flour, baking powder and salt. |
| 3 |
In a separate bowl, mix together the eggs, brown sugar, shortening, walnuts, vanilla and pumpkin. Combine with flour mixture, mix well and pour into loaf pan. Bake for 40 minutes. |
Quick Yeast Rolls
| Ingredients |
| |
| 2 tablespoons shortening |
| 3 tablespoons white sugar |
| 1 cup hot water |
| 1 (.25 ounce) package active dry yeast |
| 1 egg, beaten |
| 1 teaspoon salt |
| 2 1/4 cups all-purpose flour |
| Directions |
| 1 |
Preheat oven to 425 degrees F (220 degrees C). |
| 2 |
In a mixing bowl, combine the shortening, sugar and hot water. Allow to cool; add yeast to luke warm water (110 degrees) and dissolve. |
| 3 |
Add the egg and salt; mix well. |
| 4 |
Add the flour; mix well and allow to double in size. |
| 5 |
Place dough into greased muffin tins and allow to double in size again. |
| 6 |
Bake for 10 minutes or until brown on top. |
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Some of the graphics on this page came from  This set created and Copyright © 2001 - Cinnamon Stick Graphics!
This web site was created by CL&M Tuck © 1997, 1998, 1999, 2000 & 2001.
This site was last updated Monday, November 5, 2001.
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