Breads 
Banana Muffins & Loaf
1 Cup sugar
1/2 Cup softened butter
3/4 Cup sour cream
3 medium ripe bananas, mashed
3 large, extra-large or jumbo eggs
2-3 teaspoons vanilla flavoring
1/2 Cup diced walnuts or pecans (or more!)
2 1/4 Cups self-rising flour
Cream together butter and sugar. Beat in eggs; add
sour cream and bananas until well mixed. Add the
vanilla extract. In separate bowl, mix flour and nuts.
Combine flour and banana mixture, stirring only until
all the ingredients are moistened and well distributed.
Pour into a bundt or loaf pan that has been sprayed
well with Pam or Baker's Joy (or this mix will make
12 muffins and a smaller loaf.) Bake in preheated
350 degree oven. Baking times will vary due to size
and shape of container. Muffins will be done after
20 minutes or so. The large loaf will take at least
one hour, but begin checking with toothpick or cake
tester after about 45 minutes. The bundt pan will
take approximately 40 minutes. Remove from pan
immediately and wait until almost cool to slice with
a serrated bread knife in a gentle, sawing motion (if
you can wait that long! Cutting the bread while
warm will cause it to pack slightly, but it is just
TOO tempting when warm from the oven!)
Butterscotch Yeast Bread18-20 frozen yeast rolls (Rich's)
1 small package butterscotch pudding mix
(instant or cook type)
1/2 Cup chopped nuts
1/2 Cup butter
1/3 Cup brown sugar
In small saucepan, melt the butter and brown sugar;
cook for 1 minute. Spray bundt pan very well with
butter-flavor Pam. Pour half of the chopped nuts into
the bottom of pan. Place frozen rolls evenly in pan,
sides touching. Spray rolls again with butter-flavor
Pam. Sprinkle on pudding mix, distributing evenly.
Again, spray lightly with Pam to dampen pudding.
Gently spoon on the butter/brown sugar mixture,
coating the top surface of the rolls. Sprinkle on the
remaining nuts. Cover loosely with plastic wrap and
set aside, away from drafts. Let rise 6 to 8 hours. (We
prepare this mix just before going to bed, and the
rolls are puffed up and ready to bake 1st thing the
next morning. Bake in preheated 350 degree oven
for 20 minutes or so. Turn out immediately
onto serving plate; best served warm.
*Also delicious with coconut pudding mix*
Apricot Bread
1 3/4 Cups self-rising, unbleached flour
1/2 Cup packed brown sugar
1 Cup buttermilk
1 extra-large egg, beaten
2 Tablespoons canola oil
1/2 granola type cereal
3/4 cup chopped, dried apricots
1/3 cup chopped, dried cranberries (optional)
Mix beaten eggs with brown sugar, oil and
buttermilk. Combine flour and cereal and
add to buttermilk mixture, stirring just until
moistened. Gently fold in dried fruit. Pour
into greased and lightly floured loaf pan (or
spray with Baker's Joy). Bake at 350 degrees
for 45 to 50 minutes or until toothpick in
center of loaf comes out clean. Remove from
oven and let stand 5 minutes. Remove
from pan and cool before slicing.
Poppy Seed Bread
1 box butter pecan cake mix (Betty Crocker)
1 small box instant coconut pudding mix
(*Royal Toasted Coconut is best*)
1/4 Cup poppy seed
1/2 Cup canola oil
3 eggs
1 Cup warm water
Mix all ingredients together thoroughly. Pour into 2
greased loaf pans, or one loaf pan and 12 count muffin
pan, or one 9" x 13" pan. Bake at 325 degrees for
45 to 55 minutes for loaf pans, and approximately
20 to 25 minutes for muffin pan.
*This recipe also makes a nice gift when
baked into individual sized loaf pans.*
