Quick Yeast Buns (No kneed)

  • 1 cup warm water
  • 1 pkg yeast
  • 2 Tbsp sugar
  • 2 1/4 cup flour
  • 1 tsp salt
  • 1 egg
  • 2 Tbsp soft shortening or margine

measure warm water into large warm bowl, and sprinkle in yeast; stir until dissolved. Stir in sugar, half the flour and salt, beat until smooth. Add egg and margarine. Beat in rest of flour until smooth. Scrape down sides of bowl, cover and let rise in warm place until double in bulk, about 30 min. Stir down dough. Spoon into 12 large muffin cups which have been greased, fill 1/2 full. Let rise again until dough reaches top of muffin tin 20 to 30 min. Bake at 400 degrees about 15 minutes

Waffles

Yield

4 servings

Ingredients

  • 2 cups flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 tbsp sugar
  • 3 eggs separated
  • 1 2/3 cups milk
  • ¼ cup oil

Directions

  1. Beat egg whites.
  2. Combine egg yolks, milk, oil. Add dry ingredients. Fold in beaten eggs.
  3. Makes 4 – 4 section waffles.

Vanilla Cinnamon Buns

This recipe is from Marvel Ricard – simply wonderful

Ingredients

1 dozen?

  • 2 cups cold milk
  • 1 pkg Vanilla pudding mix
  • 2 pkg yeast
  • 1/2 cup warm water
  • 1/2 cup melted margarine
  • 2 eggs beaten
  • 3 tbsp white sugar
  • 2 tsp salt
  • 6 cup flour
  • Icing
  • 1 cup brown sugar
  • 12 cup cream
  • 1/2 cup butter
  • 2 cups icing sugar

Directions

  1. beat cold milk and vanilla pudding.
  2. add other ingredients
  3. Icing boil br sug, cream and butter. Add 2 cup icing sugar Bet until thick.

Spiced Carrot Muffins

Directions

  1. Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
  2. In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined. Fold in carrots.
  3. Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375 degrees F oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
  4. Preheat oven to 375 degrees F. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

Sour Cream Chocolate Chocolate Chip Banana Bread

Yield

1 regular loaf, or 2 mini loaves

Ingredients

  • 1 stick of salted butter, softened to room temp.
  • 1/2 cup sugar
  • 1 egg
  • 2 large ripened bananas mashed ( or 2.5 small bananas)
  • 1 tsp. vanilla
  • 1 cup flour
  • 1 tsp. baking soda
  • 2 Tbl. cocoa powder
  • 1/2 cup of sour cream
  • 1 cup of mini chocolate chips (regular chocolate chips work too)
  • *optional 1/2 cup of chopped walnuts

Directions

  1. Preheat over to 350 degrees. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer). Add chocolate chips and nuts (if applicable).