CREAM CHEESE BANANA BREAD

Kevin & Wanda Fox

CREAM CHEESE BANANA BREAD

1 8 oz cream cheese	2 1/4 cups flour
1 cup sugar	1 1/2 tsp baking powder
1/4 cup bananas-border line rotten	1/2 tsp baking soda
2 eggs	1 cup nuts

Combine softened cream cheese, sugar and butter, mixing until well blended. Blend in bananas and eggs. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into greased and floured 9 x 5” loaf pan. Bake at 350° for 1 hour, 10 minutes. I shorten the bake time by a few minutes.

OATMEAL MUFFINS

Wendell & Mary Fox

OATMEAL MUFFINS

Soak 1 cup rolled oats in 1 cup buttermilk (or sour milk) for 1 hour. Heat oven to 400° F. Mix 1/3 cup soft shortening (part butter), 1/2 cup brown sugar and 1 egg, thoroughly. Blend: 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda and 1 tsp salt. Stir into shortening mixture alternately with oats and buttermilk. Fill greased muffin cups 2/3 full. Bake 20 – 25 minutes.

Makes 12

I found this recipe on an oatmeal box. Probably thirty years ago. I don’t remember what company. It wasn’t Quakers. In the last year (2004) I was looking in a box that has my mom’s (Rannie Burns) recipes in. I found the same recipe hand written. She had to have had it back in the 1920’s.

CORN BREAD

Wendell & Mary Fox

CORN BREAD

1 cup yellow corn meal	4 tsp baking powder
1 cup white corn meal	1 tsp baking soda
1 cup all purpose flour	2 eggs
1/4 cup sugar, if desired	1 1/2 cups buttermilk
1/2 tsp salt	1/3 cup shortening

Sift together dry ingredients into bowl. Add eggs, buttermilk and shortening. Beat with egg beater until smooth, about 1 minute. DO NOT OVERBEAT. Bake in greased 9 or 10 inch iron skillet, in 400° F oven 30 or 35 minutes.

This is my own corn bread recipe

MONKEY BREAD

Rannie Fox

MONKEY BREAD

4 pkgs refrig. buttermilk biscuits	1 cup white sugar
Cinnamon sugar (mix to taste)	1 cup brown sugar
2 sticks butter	Bundt pan

Pre-heat oven to 375°

Quarter biscuits. Roll pieces in cinnamon sugar to coat. Drop into bundt pan (don’t press down). Melt butter; add sugar and brown sugar, melt. Pour mixture over biscuit pieces in bundt pan. Bake 20 – 25 minutes (until top is brown). Cool 5 minutes, then turn onto serving plate.

WEIGHT WATCHERS PUMPKIN MUFFINS

George & Lori Warner

WEIGHT WATCHERS PUMPKIN MUFFINS

1 pkg spice cake mix	Dash of cinnamon
1 cup pumpkin	Dash of nutmeg
Dash of pumpkin pie spice

Mix all together with mixes. Put into greased or paper lined muffin tins. Bake at 350° until done – 25 – 30 minutes.

Makes 12 regular or 6 jumbo muffins

Regular muffins = 1 point

Jumbo muffins = 2 points

CHOCOLATE CHIP CAPPACHINNO MUFFINS

George & Lori Warner

CHOCOLATE CHIP CAPPACHINNO MUFFINS

8 pkgs Betty Crocker muffin mix	4 Tbsp coffee grounds
4 cups water

Boil water. Put in grounds. Let cool. When cool, add to muffin mix. Stir well. Put into muffin pans sprayed with non-stick spray. Bake until done.

Makes 17 jumbo muffins.

RASPBERRY MUFFINS

Rodney & Donna Fox

RASPBERRY MUFFINS

2 eggs	1/3 cup milk
1 1/2 cup sugar	Pinch of salt
1/2 cup butter, melted	2 cups flour
1 tsp soda	1 tsp cinnamon
1/2 tsp allspice	2 cups raspberries
1/2 tsp cloves

Beat eggs, sugar and butter until light. Add baking soda, cinnamon, allspice, cloves, salt, flour and milk. Mix until just blended. Fold in raspberries. Bake 375° for 20 minutes.

YIELD: 15 muffins

EASY BANANA BREAD

Clint & Dawn Brown

Easy Banana Bread

3/4 cup sugar	1/2 cup chopped nuts (opt)
1 1/2 cups mashed banana (3 lg)	1 tsp baking soda
3/4 cup vegetable oil	2 tsp vanilla
2 eggs	1/2 tsp baking powder
2 cups all-purpose flour	1/2 tsp salt

Heat oven to 325°. Mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. Stir in remaining ingredients. Pour into greased loaf pan. Bake until a wooden pick inserted in center of bread comes out clean, 60 to 70 minutes. Let cool 10 minutes. Loosen sides of loaf from pan and remove from pan. Slices better when completely cooled, but who waits?

Makes one loaf.

OATMEAL MUFFINS

Clint & Dawn Brown

OATMEAL MUFFINS

1 egg	1 cup flour
1 cup buttermilk*	1 tsp baking powder
1/2 cup brown sugar	1/2 tsp baking soda
1/3 cup vegetable oil	1/2 tsp salt
1 cup quick cooking oats

Pre-heat oven to 400° F. Grease or line muffin tins with cupcake liners.

Beat egg with fork. Stir in buttermilk, brown sugar and oil. Add oats and stir to combine.

Sift together flour, baking powder, baking soda and salt. Add to creamed mixture and stir just until flour disappears. Batter should be lumpy. Do not over stir.

Fill prepared muffin cups 2/3 full. Bake for 20 – 25 minutes or until light brown. Yield: 12 Muffins

*Alternative for fresh buttermilk

1. 1/4 C dry buttermilk powder plus 1 C water

2. Sour 1 C of milk by putting 1 Tbsp vinegar in a cup and adding milk to measure 1 C. Let stand 5 – 10 minutes.

You can store cooled muffins in the freezer. At serving time, wrap each muffin in a paper towel and microwave on defrost or 30% power for 60 – 90 seconds.