Breads

COCONUT BANANA BREAD

1 1/2 c. all-purpose flour

1 c. sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 eggs

1 c. mashed ripe bananas (2 medium)

1/2 c. butter, melted

1/2 c. flaked coconut

1/2 tsp. almond extract

1/2 c. chopped walnuts

1/2 c. chopped maraschino cherries

In large bowl combine flour, sugar, baking powder, baking soda and salt. In small bowl beat eggs, bananas, butter, coconut and extract. Stir into dry ingredients just until moistened. Fold in walnuts and cherries. Transfer to greased 9-inch by 5-inch loaf pan. Bake at 350° for 50-55 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

EASY FRENCH BREAD

3 c. warm water

2 pkgs. dry yeast

1/3 c. sugar

2 tsp. salt

1 egg

7-8 c. flour

Beaten egg white

Dissolve yeast in warm water. Add sugar, salt and egg, mixing well. Add flour and beat well. Knead well on floured surface until dough is smooth. Allow to raise in ungreased bowl until doubled in size. Punch down and divide into two parts. Shape into long loaves to fit a large cookie sheet. Cut through dough on top of dough with scissors to make the slashed top. Let raise until double. Bake at 425° for 15 minutes or until golden brown. Remove from oven and brush with egg white, using pastry brush. Put back in oven for one minute. Remove from oven and place on cooling rack.

OATMEAL BREAD RECIPE

2 c. rolled oats (not instant or quick-cooking)

2 Tbsp. butter or margarine

3/4 c. molasses

1 Tbsp. salt

2 c. boiling water

2 pkgs. active dry yeast

1/2 c. warm water

5-6 c. all-purpose white flour

Combine oats, margarine, molasses and salt in large bowl. Add boiling water and mix well. Let stand for one hour. Dissolve yeast in the 1/2 cup warm water; when bubbly add to oat mixture. Work in flour to make a thick dough. Knead well and continue to add flour until dough is shiny and no longer sticky. Place in greased bowl, cover and set in warm place to rise until doubled, about 1 1/2 hours. Divide in half, shape into two loaves and put in greased 8-inch by 4-inch loaf pans (I use 9-inch by 5-inch). Let rise again until well-shaped and doubled. Bake for one hour in preheated 350° oven. Let cool for 10 minutes, then turn out on wire racks. When cool, wrap and store; this bread freezes very well. (We like this one!)

BACON-CHEDDAR POPOVERS

1 c. all-purpose flour

1/8 tsp. salt

2 eggs

1 c. milk

3/4 c. shredded sharp

Cheddar cheese

4 lices bacon, cooked and crumbled

2 scallions, trimmed and chopped

Coat 8 cup of a popover or muffin pan with nonstick cooking spray. Fill empty cups with 1/2-inch of water (so as not to burn pan). In bowl whisk together flour and salt. In second bowl whisk together eggs and milk. Add to flour mixture and stir just until blended. Fold in cheese, bacon and scallion. Fill prepared cups 2/3-3/4 full (a scant 1/3 cup batter in each). Bake in preheated 450° oven for 15 minutes. Reduce heat to 350° and bake for 10-15 minutes until browned and puffed. Keep oven closed until end of baking time or popovers will deflate. Remove popovers from oven and immediately remove from pan. Pierce sides once with a knife to release steam. Serve warm. If needed reheat at 350° for 5 minutes to crisp outside edges.

MAPLE-CINNAMON BISCUITS

2 1/2 c. all-purpose flour

1 Tbsp. baking powder

2 Tbsp. plus 3 tsp. cinnamon sugar

1/2 tsp. salt

1/2 tsp. baking soda

1/2 c. buttermilk

2 Tbsp. milk

1/2 c. solid vegetable shortening

1/2 c. imitation maple syrup

1/2 c. finely chopped pecans

In large bowl whisk together flour, baking powder, two tablespoons of the cinnamon/sugar, baking soda and salt. Using pastry blender cut in shortening until mixture resembles coarse meal. Stir in buttermilk and maple syrup until all ingredients are moistened. Stir in pecans (dough will be soft). Turn out dough onto generously floured surface. With floured hands, pat dough to 9” square. Cut out biscuits with 2-inch round fluted or straight-sided biscuit cutter. Gather scraps together and cut additional biscuits for a total of 24. Transfer all to an ungreased baking sheet. Brush biscuit tops with two tablespoons milk. Sprinkle each biscuit with 1/8 teaspoon  of the remaining cinnamon/sugar. Bake in preheated 400° oven for 12-15 minutes. Remove biscuits from oven and transfer to wire rack. Serve slightly warm.

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