Banana Bread

2 cups ripe bananas, (4-5 medium)
1 1/2 cups sugar
1/2 cup vegetable oil
2 large egg whites
2 large eggs
2 1/2 cups flour
2 1/2 tsps cream of tartar
1 1/2 tsp baking soda
1 tsp salt
cooking spray

Optional:
1 1/2 cups toasted walnuts, chopped
1/2 tsp nutmeg

1. Preheat oven to 350 degrees, spray 2 bread pans with cooking spray.
2. In bowl of food processor combine first 5 ingredients. (You can also do this with an electric mixer, the food processor just gets the bananas super smooth, no lumps.)
3. In separate bowl, mix dry ingredients together. Add combine wet and dry ingredients until just moist. If using nuts and nutmeg, add now. Spoon batter evenly between both pans.
4. Bake at 350 degrees for 40-50 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove and let cool.

Blueberry Coffee Cake Muffins

By Ina Garten

Submitted by Krystin

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.~Try doing 24 and not filling to the top so they won't spill over~

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top~or just under the top~, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

These are so light and don't leave a film in your mouth. They would also taste good with some fresh lemon peel! ENJOY~

Blueberry Muffins

Adapted from Cook's Country

These muffins are best served warm. Store leftovers in an airtight container overnight. Microwave one muffin at a time until warm, about 10 seconds, before serving.
Makes 12 Muffins

2 cups all-purpose flour plus 1 additional tablespoon
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
3/4 cup packed light brown sugar
4 tablespoons unsalted butter , melted and cooled
3/4 cup nonfat buttermilk
1 teaspoon grated lemon zest and 2 teaspoons juice from 1 lemon
1 teaspoon vanilla extract
1 cup frozen blueberries

Topping
1 tablespoon granulated sugar
2 teaspoons lemon juice
2 teaspoons water

1. For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with nonstick cooking spray. Whisk 2 cups flour, baking powder, baking soda, and salt together in large bowl.
2. Whisk eggs and brown sugar together in medium bowl until thoroughly combined. Gradually whisk in melted butter, then buttermilk, lemon zest, lemon juice, and vanilla until well blended. Fold into dry mixture with rubber spatula (a few streaks of flour should remain). Remove blueberries from freezer and toss with remaining tablespoon flour in small bowl. Gently fold blueberries into batter, being careful not to break berries.
3. Distribute batter in muffin tin and bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan halfway through baking.
4. For the topping: Cool muffins in pan 5 minutes. Meanwhile, heat 2 teaspoons sugar, lemon juice, and water in small saucepan over low heat until sugar has dissolved. Transfer muffins to wire rack, brush tops with lemon syrup, and sprinkle with remaining teaspoon sugar.

Honey-Wheat Bread

submitted by Heather Gunnell

This is my new favorite bread recipe. It is so moist and has amazing flavor! The dough was pretty sticky but don't add more than the recipe calls for. It will still be moist but should not stick to your hands. Just trust it! You will be rewarded! When grinding your wheat make it a medium grade, not too fine so the bread has a nice texture.

1 3/4 cups milk

4 teaspoons salt

1 cup honey

14 Tablespoons unsalted butter, at room temperature

2 Tablespoons yeast

1 cup warm water (105-115 degrees)

4 1/2 cups whole wheat flour

4 1/2 cups bread flour, extra 1/2 cup or so at the end

Egg wash

Wheat bran or ground flax seed

1. In a small saucepan, combine milk, salt, honey and butter. Heat to 115 degrees, then set aside.

2. In a mixer bowl ( I used my Kitchen Aid) dissolve the yeast in the warm water. Add the milk mixture, the whole wheat flour and 4 1/2 cups of bread flour. Knead, using the dough hook at low speed until the dough comes together. (At this point my dough was still sticky and not a cohesive ball, it is okay, don't add more flour until you put it on the counter.)

3. Sprinkle 1/2 cup bread flour onto counter and turn dough out. Knead into flour until dough is smoother and not as sticky. Place in a large greased bowl and let rise until double in volume.

4. Punch the dough down, cover with plastic wrap and proof a second time until doubled in volume.

5. Punch the dough down and scale into 3 equal pieces. Form each piece into an oval loaf and place in greased bread pan. Brush egg wash on top and sprinkle with wheat bran or flax seed.

6. let the loaves rise until they have doubled in volume. Bake at 400 degrees for 20-30 minutes. Keep a close eye on them, mine got a bit too dark and spent 23 minutes in the oven. Still tasty!

Lion House Buttermilk Rolls

1/2 cup (1 stick) margarine or butter
2 cups buttermilk
3/4 cup sugar

Heat in sauce pan (heat until butter is just melted)
Then add 1/2 cup ice cold water

Transfer all above ing. to a stand mixer.

Add 2 eggs (make sure liquid is not too hot or it will cook the eggs when you add those)

7cups flour

2 T. yeast

1 T. baking powder

1 t. salt

1 t. baking soda

Add the first 3 cups of flour to the mixer (make sure mixer is off). Make a well and add yeast. Turn mixer on and gradually add the rest of the flour, baking powder, salt, and baking soda.

Let rise in mixer until double (approx. 45min - 1 hr.)

Grease baking sheet, form rolls. Let rise on pan until double in size. (I cover with a towel and put them in the oven so that air can't get to them)
Bake at 375° for 12-15 minutes or until golden on top.
Grease tops of rolls.

Cream Biscuits

submitted by Heather Gunnell





2 cups flour
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 cups heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.

2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

3. Shape the dough into a 3/4-inch-thick circle. Cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.