BANANA BREAD

This is our current favorite recipe for banana bread. It makes great "cupcakes" (muffins) too!

Ingredients:

3-4 whole ripe bananas, mashed

1/3 C butter, melted

3/4 C white sugar

1/4 C Turbinado sugar (sugar in the raw)

1 egg, beaten

1 tsp. vanilla extract

1 tsp. baking soda

1 pinch salt

1/2 tsp. ground cinnamon

1 1/2 C flour (all-purpose or white wheat)

1 T. milled flax seed (opt.)

Directions:

Preheat oven to 350 degrees. Grease one 4" x8" bread pan with butter and set aside. Mash bananas in large mixing bowl with wooden spoon. Add butter and stir to combine. Add sugars, egg and vanilla and mix. Fold in flour, baking soda, salt and cinnamon until just combined. Pour into bread loaf pan. Bake for one hour. Cool completely before serving. (I use white wheat flour and add the flax seed...and it is really good...doesn't taste "healthy").

OATMEAL MUFFINS

Ingredients:

1 C. oats
1 C. buttermilk
½ C. brown sugar, packed
1 C. flour
½ tsp. baking soda
½ tsp. salt
2 heaping tsp. baking powder
½ C. shortening (I use butter), melted
1 egg, separated

Directions:

Soak oats and milk. Add dry ingredients, egg yolk and butter. Beat white of egg and fold in. Bake in greased muffin pans for 15 min. at 425 degrees.

an aunt Joy recipe!

EASY CARAMEL ROLLS

Ingredients:

1 pkg. frozen rolls (12-15 ct., like Rhodes)
1 pkg. butterscotch pudding (NOT instant)
½ C. butter
½ C. brown sugar
½ to 1 C. chopped pecans (opt.)

Directions:

Place rolls in bundt pan. Sprinkle pudding over rolls. Melt butter and brown sugar, stirring together. Pour evenly over rolls. Sprinkle with pecans. Cover with wax paper and leave on counter overnight. Bake at 350 degrees for 25-30 minutes. Serve warm.

LIGHT ROLLS

Ingredients:

4 egg whites, slightly beaten
1 C. vegetable oil
1 C. sugar
2 pkgs. active dry yeast, dissolved in ½ C. warm water
2 tsp. salt
2 C. lukewarm water
8 C. unsifted all-purpose flour

Directions:

Stir together egg whites, oil, sugar, yeast water, salt, water and flour in very large bowl. Mix until dough consistency (but will be pretty wet.) Cover and place in refrigerator at least 6 hours or overnight. Dough may be stored for several days.

For rolls: Dust hands with flour and roll dough into 1 ½ inch balls (aprx). Place rolls almost touching in a greased pan (recipe will make two 9x13 pans). Let rolls rise for 2 hours. Bake at 375 degrees for 10 minutes. Brush tops of rolls with butter as soon as removed from oven.

For bread: Using a floured board, roll dough into 4 loaves. Place each loaf in a greased bread pan and allow to rise for 2 hours. Bake at 375 degrees for 30 minutes.

For cinnamon rolls: Roll dough on floured board into one flat rectangle (long side should be twice as long as short side). Brush entire surface with melted butter. Sprinkle dough with sugar, cinnamon and chopped pecans (amounts depend on preference). Roll dough on long side, forming a long tube. Slice tube into aprx. 2 inch segments. Place in pan and follow same baking instructions as above rolls. Mix milk and powdered sugar for icing.

*Mark Stutler’s grandmother always placed a little melted butter and some sprinkles of brown sugar in bottom of cinnamon roll pan to make them caramel-chewy on bottom. Yum!

BUTTERMILK PANCAKES OR WAFFLES

Ingredients:

2 eggs
2 C. buttermilk
2 C. all-purpose flour
1-2 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 T. unsalted butter, melted (1/2 stick)
½ tsp. vanilla extract
1 tsp. cinnamon (opt.; Katie’s addition)
vegetable oil or cooking spray
maple syrup

Directions:

In a bowl using an electric mixer, beat the eggs until frothy, 2-3 minutes. Turn mixer off and add the buttermilk, melted butter, flour, sugar, baking powder, baking soda, salt, vanilla and cinnamon. Continue to beat just until the mixture is smooth, 2-3 minutes more.

Preheat a griddle over medium heat and coat with cooking spray. Add 1/3 C. batter at a time and cook until bubbles appear on surface, about 2 minutes. Flip until finished cooking. Remove and repeat with remaining batter. Serve with maple syrup. Makes about 15 pancakes, or 5 waffles.

SOUTHWEST BREAKFAST CASSEROLE

Ingredients:
2 lb. sausage, cooked and crumbled
1-4.5 oz. can green chiles (use 2 cans if like more zip)
1 C. Monterey jack cheese, grated
8 eggs
Salt and pepper

Directions:
Layer sausage, chiles and cheese in a 9x13 or casserole pan (can do this part the night before if like). Mix eggs, salt and pepper and pour on top. Bake at 350 degrees for 45 minutes.

from Maxine Stutler

OVERNIGHT BREAKFAST CASSEROLE

Ingredients:
8 slices French or white bread, cubed
2 C. yellow cheese, grated
2 ¼ C. milk
1 ½ lb. sausage, cooked and crumbled
4 eggs
¾ tsp. dry mustard
1-10 ¾ oz. can cream of mushroom soup
½ C. milk

Directions:
Grease 9x13 pan and place bread cubes to cover bottom. Sprinkle cheese and sausage over bread. Whisk milk, eggs and mustard and then pour on top. Place in refrigerator overnight (or aprx. 6 hours). In the morning, mix soup and ½ C. milk together and pour on top of casserole. Bake at 350 degrees for 1 ½ hours.

from Maxine Stutler

GREEN CHILE STRATA

Ingredients:
6 flour tortillas
4 -4 oz. cans chopped green chiles, drained
4 C. (1 lb.) grated Monterey jack cheese
5 eggs, beaten
2 C. milk
1 tsp. salt

Directions:
Grease a 13x9 inch baking pan. Cover bottom of pan with half of the tortillas, cutting them to minimize overlapping. Sprinkle with half of chiles, then half of cheese. Repeat layers, ending with cheese. Combine eggs, milk, and salt in a medium-size bowl. Pour over the layers. Let stand, covered, in refrigerator at least ½ hour; overnight is fine. Preheat oven to 350 degrees. Bake for 30 minutes, or until strata is slightly puffed and bubbly. Cool 5 minutes; then cut into squares.

from Aunt Joy Cleek

BAKED OATMEAL

Ingredients:
¼ C. vegetable oil (canola / olive blend, grapeseed oil or even melted butter OK)*
½ C. honey*
2 eggs
1 C. milk
½ tsp. salt
1 T. baking powder
3 C. Old Fashioned oats
½ C. raisins (opt.)
2 T. brown sugar
1 tsp. ground cinnamon

Directions:
Beat together oil and sugar; mix in eggs and milk. Add salt, baking powder and oats to batter. Stir in raisins if using. Pour into lightly greased 9x13” casserole dish. Sprinkle with brown sugar and cinnamon. Cover and place in refrigerator overnight. (OK to bake immediately if needed.)

Next morning, bake at 350 degrees for about 35 min. Serve hot. Great with butter melted in warm milk or cream. Garnish with fresh berries (opt.)
*original recipe called for ½ C. oil and ¾ C. sugar

from Traca Miller