Sweet Treats

Apple Banana Bread:

1/2 cup butter flavored Crisco vegetable shortening, 1/2 cup brown sugar, 1/2 cup granulated sugar, 2 eggs,
3 Tbs. sour cream, 2 bananas mashed, 1 tsp. vanilla, 2 cups flour sifted, 1 tsp. baking powder, 1 tsp. baking
soda, 1/2 tsp. cinnamon, 2 apples cored and chopped, 1/2 cup chopped walnuts.
Preheat oven to 350 degrees. Cream shortening and sugars, and beat in eggs. Stir in sour cream, bananas
and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to
shortening mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake for one hour.


Banana Applesauce Bread:

1 c. sugar, 2 eggs, 2 c. flour, 3 ripe bananas(mashed),
1/2 c. oil, 1 tsp. soda, 1/2 c. chopped nuts, 1 c. applesauce.
Frosting: 1/2 c. powdered sugar, 1/4 c. creamy peanut butter, 3 tbsp. milk.
Cream sugar and shortening. Add eggs and beat well. Add flour, soda and nuts, blend well. Fold in bananas
and applesauce. Bake in greased loaf pan, 350 degrees, 1 hour. Beat until well blended. Frost bread.


Banana Bread:

1/4 cup margarine, 2/3 cup sugar, 2 eggs, 2-3 bananas very ripe, 2 cups biscuit mix.
Mash the bananas. Cream margarine and sugar. Add eggs and mix well. Add bananas and mix well. Add
biscuit mix and mix well. It will be lumpy, but that's ok. Pour in greased loaf pan Bake 350 for 45-60 minutes.
Muffin tin takes 30-45 minutes.


Banana Bread with Coca Cola:

2 cups ripe bananas mashed, 2 1/2 cups dark brown sugar packed, 1/2 cup oil or melted, butter, 4 eggs, 2
tsp vanilla, 2 tsp cinnamon, 1/2 tsp cloves, 2 tsp baking powder, 3/8 tsp salt, 3 1/4 cups flour, 1 cup coke, 1
cup mini chocolate chips [optional], 1 cup chopped nuts [optional].

Set oven to 300ºF. Pam 2 loaf pans. Mix together the sugar, oil, eggs and vanilla. Sift dry ingredients
together except chocolate and nuts. Mix dry ingredients with the sugar oil mixture, adding the mashed
bananas and the 1 cup cola. Add chips and nuts if using. Spoon batter into prepared pans. Set pans on
baking sheet. Bake for 1 hour 20 min or until bread tests done.


Banana-Nut Bread:

1 1/3 cups mashed very ripe bananas (2 large), 2/3 cup sugar, 1/4 cup milk, 3 tablespoons vegetable oil, 1/2
teaspoon vanilla, 3 eggs, 2 2/3 cups Original Bisquick® mix, 1/2 cup chopped nuts.

1 . Heat oven to 350ºF. Grease bottom of 9x5x3-inch loaf pan.
2 . Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
3 . Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen
sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours,
before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 day.


Blueberry Loaf:

2 eggs, 1 cup (8 oz) dairy sour cream, 1/2 cup milk, 2 Tbs. butter or margarine melted, 2 (7 oz) pkg. Martha
White Blueberry Muffin Mix, 1/2 cup chopped pecans.

Preheat oven to 350F. Grease bottom of 9 x 5 x 3 inch loaf pan; set aside. Break eggs into bowl and beat
lightly. Add sour cream, milk, butter; and muffin mix; stir just until blended. Stir in pecans. Pour into
prepared pan. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10
minutes. Gently loosen sides of loaf. Turn out onto wire rack to cool completely.


Hardee's Cinnamon Raisin Biscuits:

4 cups self rising flour, 3/4 cup shortening, 2 cups milk or buttermilk, 2 tsp. baking powder, 1 tsp. salt, 1 tsp.
baking soda, 1/3 cup sugar, 3 tsp. cinnamon, 1 cup raisins.
Mix flour, baking powder, salt, baking soda and sugar.
Blend in shortening with a fork until mixture is fine.
Add milk and stir until just mixed. Add raisins and mix.
Add cinnamon and mix until swirled through batter. Do not mix batter any more than you have to.
Scrape batter onto well floured surface. Flour top and pat down with hands until 1/2-inch thick.
Cut with 2-inch cutter and place on greased baking pan.
Bake at 400°F for 10-15 minutes until golden brown.
Frost with powdered sugar glaze icing.


Oatmeal Raisin Bread:

1 1/4 cups quick oats, 1/2 cup whole wheat flour, 3/4 cup unbleached flour, 1/4 cup wheat bran, 1/2 teaspoon
cinnamon, 2 teaspoons baking powder, 1/2 teaspoon salt, 2/3 cup raisins, 2 large eggs, 1/2 cup firmly packed
light brown sugar, 1/4 cup canola oil, 1 1/4 cups buttermilk.

Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. In a large bowl, thoroughly combine the oats,
the two flours, bran, cinnamon, baking powder and salt. Add the raisins and toss to coat well. Beat the eggs
in a medium-size bowl with a fork or a whisk. Beat in the sugar and the oil until well mixed. Beat in the
buttermilk until blended. Pour this mixture into the flour mixture and stir just until the batter is evenly
moistened. Scrape the batter into the prepared pan. Bake 50 minutes, or until a knife inserted in the center
of the bread comes out clean. Remove the loaf from the pan and cool on a wire rack. Cool to room
temperature, at least two hours, before slicing.


Peanut Butter Bread:

2 cups all-purpose flour, 1/3 cup sugar, 1 tsp. salt, 4 tsp. baking powder, 1 1/2 cups milk, 1/2 cup peanut
butter

Preheat oven to 375ºF. Combine dry ingredients. Add milk and peanut butter. Pour into a greased 8x4x3-in.
loaf pan. Bake for approximately 50 minutes.


Pineapple Bread:

1 can (approx. 9 ounces) crushed pineapple in syrup, 2 1/2 cups biscuit baking mix, 1/3 cup granulated
sugar, 4 tablespoons butter, room temperature, 2 eggs, 1/2 cup chopped pecans or walnuts, Granulated
sugar mixed with a little cinnamon, optional.

Preheat oven to 350°. Grease and flour a 9x5x3-inch loaf pan.Drain pineapple well, reserving 3 tablespoons
of the syrup.In a mixing bowl, combine baking mix, sugar, butter, eggs, reserved syrup, and pineapple;
blend with mixer on low speed until blended, about 1 1/2 to 2 minutes. Stir in chopped pecans or walnuts.
Spoon batter into the prepared loaf pan. If desired, sprinkle with a little cinnamon-sugar. Bake for about 50
to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10
minutes; remove to rack to cool completely.


Sticky Buns:

18 frozen dinner rolls, 1 (3 1/2 ounce) box butterscotch pudding not instant, 3/4 cup brown sugar, 1/2 cup
butter, 1/2 cup chopped nuts, 1 Tbs. cinnamon.
Place rolls side by side in greased, deep, large cake pan , Bundt pan, while still frozen. Sprinkle pudding
mix over rolls. Melt Butter and mix in brown sugar and cinnamon. Sprinkle nuts on top. Cover and let sit
overnight to raise. Next morning bake at 325 degrees for 30 minutes.