Banana Muffins

1 1 /2 cups flour

1 t. baking soda

1/2 t. salt

1 t. cinnamon

3 ripe bananas

1 cup sugar

1 egg

1 t. vanilla

1/3 cup oil

1 cup chopped nuts, or chocolate chips, optional

Preheat oven to 375 degrees. 

Combine the first 4 ingredients, set aside. 

In a large bowl, mash the bananas. Add the sugar, egg, vanilla, and oil. Mix well. 

Stir in the dry ingredients just until moistened. 

Fold in any nuts or chocolate chips if desired.

Fill muffin liners half full.

Bake for 18-22 minutes at 375, or until a toothpick inserted in the middle comes our clean.

Apple Pie Pull Apart Buns

20 Rhodes dinner rolls, thawed but still cold
1 (14.5 oz) can apple pie filling
1/3 c. brown sugar
1 1/2 t. cinnamon
1/2 t. vanilla extract
1 T. butter

Spray a bundt pan with non stick spray. Cut each roll in half and arrange 10 dough pieces on the bottom of the bundt pan.
In a separate bowl, combine ingredients and mix well.
Add half of the apple mixture over the dough pieces. Add the last 10 dough pieces on top, and add the remaining pie filling.
Cover, and let rise until double in size about 1 1/2 hours. Don't let them rise too much because they will continue to rise as they bake.
Uncover, and bake at 350 degrees for 40-45 minutes.
Remove from oven, and cool before adding glaze.

Glaze:
1 t. butter, melted
1 1 1/2 c. powdered sugar
1/2 t. vanilla
1 - 2 T. milk

Melt butter in medium size bowl. Add powdered sugar, vanilla, and milk starting with 1 T. and adding more if needed. Use a wire whisk. You want a pourable consistency. Drizzle over cooled bread.

Banana Bread

1/2 c. butter, softened or Crisco
1 c. sugar
2 eggs
1/2 t. vanilla
3 ripe bananas
2 c. flour
1 t. soda
1/2 t. salt

Cream butter and sugar well. Add eggs, vanilla, and mashed bananas. Add flour, soda, and salt; mix well. Pour batter into a greased and floured loaf pan. Bake at 350 degrees for 55 minutes.

White Bread

Yummy homemade bread is the best! This is the recipe I use every time I bake bread and it turns out perfect every time. This is one recipe I don't mind delivering to others because I know it will taste oh so good. I've had nothing but compliments even from the best baker (my mom)! I can't keep it around, it's so yummy.

1 T. dry yeast
2 1/2 c. warm water
5 1/2 c. all-purpose flour (+ another cup, cup and 1/2!)
2 t. salt
1 T. sugar
6 T. butter, melted

Sprinkle yeast over warm water. Stir to dissolve. Set aside. Place 5 1/2 cups of flour, salt, and sugar in a mixing bowl. Add to yeast mixture along with butter. Stir until the mixture forms a rough dough. Sprinkle 1/2 cup flour over dough and knead, adding more flour as needed (1/2 cup at a time) until dough is smooth and elastic, about 5 minutes. Cover. Let rise until doubled (about 1 hour). Punch down. Split dough in equal halves, and shape into two loaves. Place in greased 8 1/2 x 4 1/2 loaf pans. Cover. Let rise until doubled, about 1 hour. Bake at 400 degrees for 30 minutes. Unmold, brush tops with butter, and let cool before placing in bags. (Or slice, butter and eat warm... our favorite!)

Quick Cinnamon Rolls

1/3 c. sugar
3 T. yeast
1/2 c. oil
1 1/4 c. warm water
2 eggs, beaten
1 1/2 t. salt
5 1/4 c. flour
1/4 c. butter, melted
1 1/2 T. cinnamon
1/2 c. sugar
1/2 c. chopped nuts (optional)
3/4 c. raisins (optional)

In large bowl, mix 1/3 c. sugar, yeast, oil and warm water until dissolved. Cover and let stand 15 minutes. (Yeast will grow rapidly.) Blend eggs into mixture. Add salt to sifted flour and then gradually add yeast mixture to make a soft dough. Knead for 5 minutes on lightly floured surface. Roll out into rectangular shape about 1/4" thick. Brush with melted butter. Combine cinnamon and sugar and sprinkle over dough. Add nuts and raisins if desired. Roll up dough and cut into 1" slices. Place on baking sheet. Let rise 10 minutes and bake at 425 degrees for 10 to 15 minutes.

Sugar Glaze:
2 c. powdered sugar
1/4 c. hot water
1 t. butter

Mix ingredients until well blended. Drizzle over warm rolls.
Love making them because they are fast... doesn't take all day and they are yummy!

Lemon Poppy Seed Waffles

I love lemon poppy seed muffins and cake, so when I found this recipe I knew I had to give it a try. I love breakfast for dinner more than I love breakfast for breakfast! So the last time I made breakfast for dinner I made these so we could try them, and my family loved 'em! It's a very simple, but good recipe and the waffles are very filling.

3 C. Bisquick
3 (6 oz.) lemon yogurt -about 3 cups
3 eggs
3 T. poppy seeds

Combine all ingredients together in a mixing bowl. Mix until slightly lumpy. Cover and let rise about 20-30 minutes. Cook in a hot waffle iron. Serve with maple syrup.

Maple Syrup
Bring 2 c. sugar and 1 c. water to a gentle boil. Continue boiling for 1 minute. Remove from heat and add 1 t. maple flavoring.

Rhodes Rolls Scones

These are so quick and add a little something to a meal when you need something fast like I do a lot of the time.

Defrost rolls in microwave (I ususally do 2-4 at a time on a small plate, 30-60 seconds). Flatten with a fork and fry until both sides are golden brown. Drain on paper towels and serve with honey. We like them with peanut butter and honey, too. Serve them with a bowl of soup or take two and make a sandwich with any lunch meat, cheese, avocado, etc.

Lemon Cream Cheese Pull Aparts

Calling all lemon lovers! If you love lemon, you'll love these pull aparts. They were perfect for our Easter brunch this year.

24 Rhodes Dinner Rolls, thawed, but still cold
1 c. sugar
zest from 2 large lemons
6 T. butter, melted

Filling:
4 oz. cream cheese, softened
1/2 c. sugar
3 T. lemon juice

Topping:
1/3 c. lemon juice
1/2 c. sugar
1 egg
2 t. butter

Method:
Cut 8 of the rolls into 4 equal pieces each and set aside. Combine 1 cup sugar and lemon zest. Dip each piece of dough in melted butter and then in sugar zest mixture. Place in the bottom of a well sprayed bundt pan. Combine filling ingredients and blend until smooth. Pour half over the rolls in the pan. Repeat above process with 8 more rolls. Cut last 8 rolls and dip in butter and sugar mixture. Layer on top. Sprinkle any leftover sugar zest mixture on top. Cover with plastic wrap and let rise until about one inch below the top of the pan. Remove wrap and bake at 350 degrees for 40-50 minutes. Cover with foil last 20 minutes of baking to prevent over browning. Remove from oven and invert immediately onto serving platter. While rolls are baking, prepare the topping. Combine lemon juice, sugar, and butter in small saucepan. Bring to a boil. In seperate bowl, whisk egg until well blended. While stirring the egg, slowly add the hot lemon mixture to the egg so the egg does not cook. Pour back into the saucepan and bring to a boil. Stir constantly until mixture begins to thicken. Let cool.  Turn bundt rolls out onto platter and drizzle with topping. Serve warm.

Whole Wheat Bread in a Can

Lg. 46 oz. size cans (4-5)
5 c. warm water
5 pkgs. or 5 T. yeast
2/3 c. honey or brown sugar
1/2 c. oil
2 T. salt
6 c. white flour
6 c. whole wheat flour

Put all ingredients except for wheat flour in a large bowl. Beat with mixer at medium speed for two minutes. Then by hand with wooden spoon, stir in wheat flour. Cover and let rise until doubled 45 minutes to an hour. Stir down thoroughly. Spoon batter into greased pans so they are about half full. Let rise 15-20 minutes. No longer! Bake at 375 degrees for 50 minutes. Make sure oven rack is lowered all the way down so bread won't burn on top.

My mom made this when I was little and I loved it and now my kiddos love it. We think the round slices are a fun change!

Apple Muffins

I got this recipe from my sister. My siblings and I use to beg her to bake these on Saturday mornings for us when we were all home. I love the nutty, sugary crumb topping on top. Pour a glass of milk and enjoy.

2 eggs
1 c. milk
1/2 c. oil
3 c. flour
1 c. sugar
4 t. baking powder
1 t. salt
1 t. cinnamon
2 c. grated apples

Beat eggs. Mix in rest of ingredients just until moist. Pour batter in greased muffin tin 1/2 full.

Topping:
1/2 c. brown sugar
3/4 t. cinnamon
1/2 c. chopped nuts (optional)

Mix together and sprinkle 1 T. on top of each muffin. Bake at 400 degrees for 18-20 minutes. Yields: 20 muffins

Pizza

Who doesn't enjoy a good homemade pizza? I know we do. We love this crust. My family raves over it.

1 1/2 c. warm water
1 T. sugar
1 T. yeast
1/2 t. salt
3 1/2 c. flour

Place water in a bowl. Sprinkle with sugar and then yeast. Mix with fork to combine. Let stand for 5 minutes or until mixture is bubbly. Add the salt and stir. Add 1 1/2 cups of the flour and mix well. Gradually add the rest of the flour and mix until well combined. Spray a glass bowl with cooking spray {I pick up the dough and spray the same bowl I mixed it in} then place dough back in bowl. Cover and let rise for 30 minutes. Roll out on a lightly floured surface with a floured rolling pin. Add a little flour as needed to keep dough from sticking too bad. This makes (2) 12 inch crusts or 1 large crust. Spray pan(s) with cooking spray. Place dough on pan(s). Drizzle with a little olive oil. Spread on sauce, then cheese and toppings of your choice. Sprinkle with Parmesan cheese and bake 425 degrees for 12-15 minutes or 18 minutes for larger size crust. Delish!

Sauce:
2 8 oz. cans tomato sauce
1 t. onion powder
1 t. garlic salt
1 t. oregano
2 T. Parsley flakes
2 t. olive oil

Bundt "Breakfast" Rolls

I got this recipe from Aunt Linda. She made these for our Christmas breakfast one year when I was young. They were so good, I had to get the recipe. They are now a part of our traditional Christmas breakfast every year. My kids and hubby look forward to these yummy rolls. In fact, I wouldn't dream of making anything else... they wouldn't allow it!!!

1. Spray bundt pan
2. Sprinkle chopped nuts in bottom of pan, optional
3. Melt together:
                          1 cube margarine or butter
                          1/2 c. brown sugar
                          1/2 sm. box Butterscotch pudding {cook n serve NOT instant}
                          1 t. cinnamon
4. Place 18-20 frozen Rhodes rolls in pan
5. Pour butterscotch over rolls
6. Cover and let rise all night
Next morning, uncover and bake at 350 degrees for 30 minutes. Turn out onto serving platter and serve.

Holiday PuMpKiN Muffins

1 1/2 c. flour
1 c. packed light brown sugar
1 t. baking soda
1 t. baking powder
1/2 t. cinnamon
1/4 t. nutmeg
1/2 t. salt
2 eggs
1 c. pumpkin
1/3 c. oil
1/3 c. applesauce
1/2 c. roasted, salted pumpkin seeds, optional
1/2 c. golden raisins, optional
or you can add 1 c. chocolate chips

Mix dry ingredients together. In another bowl, mix pumpkin, eggs, oil and applesauce.

Stir pumpkin mixture into flour mixture just until all ingredients are moistened.

Stir in seeds, raisins or chocolate chips if you wish. Scoop heaping 1/4 cup fulls into greased muffin tin.

Bake at 400 degrees for 15-20 minutes. Makes 12 muffins. Remove from pan on wire rack and let cool.

Then I glazed and sprinkled the tops~

These are also good plain with soups and casseroles.

Pancake and Waffle Batter

2 eggs
2 c. milk (you can also use evaporated milk or buttermilk)
3 T. oil
2 c. flour
2 T. sugar
2 t. baking powder
1 t. soda
1 t. salt

Combine all ingredients and mix with mixer. Drop onto hot griddle or waffle iron.

When making pancakes I like to add frozen blueberries! Yummy!!!

Maple Syrup
Bring 2 c. sugar and 1 c. water to a gentle boil. Continue boiling for 1 minute. Remove from heat and add 1 t. maple flavoring. Serve over pancakes, waffles, french toast or scones. Top it off with sliced strawberries!

Zucchini Bread

3 eggs
1 c. oil
2 c. sugar
3 t. vanilla
3 c. flour
1/4 t. baking powder
2 c. grated zucchini, peeled and seeded
1 t. salt
1 t. soda
3 t. cinnamon
1 c. chocolate chips (or more)
1/2 c. chopped nuts

Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly, but well. Add dry ingredients. Mix well and add chocolate chips and nuts. Pour batter into 2 greased 9x5x2 inch loaf pans and bake at 350 degrees for 1 hour.