Carolina Pound Cake

Ingredients

• 3 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter-flavored Crisco
• 1 cup margarine, melted
• 3 cups sugar
• 6 jumbo brown eggs
• 1 cup sour cream
• 1 teaspoon vanilla flavoring
• 1 teaspoon butter flavoring

Mix flour, baking power, and salt togeather: set aside. Cream Crisco and margarine together. Add sugar and eggs, one at a time. Mix well. Add 1/2 cup sour cream and 1/2 cup of flour mixture together Add remaining sour cream and flour mixture; mix well. Add vanilla and butter flavoring. Pour into greased and floured cake pan.

Bake at 315 degrees for 1 hour and 15 minutes.

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Banana Bread

Ingredients

• 1 1/4 cups sugar
• 1/2 cup butter or margarine, softened
• 2 eggs
• 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped nuts, if desired

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans 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 days.

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Orange Chocolate Chip Bread

Ingredients

• 1 cup skim milk
• 1/4 cup orange juice
• 1/3 cup sugar
• 1 egg, slightly beaten
• 1 tablespoon grated fresh orange peel
• 3 cups buttermilk baking mix
• 1/2 cup mini semi-sweet chocolate chips

Combine milk, orange juice, sugar, egg and orange peel; stir into baking mix in a medium mixing bowl. Beat until well combined, about 1 minute. Stir in MINI CHIPS. Pour into a greased 9x5x2-3/4-inch loaf pan. Bake at 3500 for 45 to 50 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Slice and serve. To store leftovers, wrap in foil or plastic wrap. 16 servings.
161 calories a serving.

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Pumpkin Bread

Ingredients

• 1 2/3 cups sugar
• 2/3 cup butter, margarine or shortening, softened
• 4 eggs
• 1 cup brown sugar
• 2/3 cup water
• 1 can pumpkin (16 oz)
• 3 1/3 cups all-purpose flour
• 2 teaspoon baking soda
• 1 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground clove
• 1/2 teaspoon baking powder
• 2/3 cup coarsely chopped nuts
• 2/3 cups raisins

Heat oven to 350 degrees. Grease bottom only of 2 loaf (9x5x3) pans or three loaf (8.5x4.5x2.5) pans. Mix sugar and shortening in 2.5 quart bowl. Stir in pumpkin, water and eggs. Combine flour and other dry ingredients and slowly add to the wet mixture.. Mix in nuts and raisins. {Pour into pans. Bake until a wooden toothpick inserted into the center comes out clean, approxz 1 hour and 10 minutes. Cool 5 minutes and loosen sides of loaves from pans: Cool 5 minutes and loosen sides of loaves from pans: remove from pans. Cool completely before slicing.

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Mini Coffee Cake Muffins

Ingredients

Muffins

• 1 cup flour
• 1/4 cup + 2 tablespoons sugar
• 1 traspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup + 2 tablespoons milk
• 1/4 cup butter - melted

Topping

• 2 tablespoons flour
• 1/3 cup sugar
• 1/2 traspoon cinnsmon
• 2 tablespoons butter - melted

Preheat the oven to 350 degrees. Line a standard muffin tray with paper liners or coat with nonstick spray; set aside.

Mix muffin ingredients. Melt butter in a small saucepan over medium heat. Pour melted butter into a heat proof bowl. In a medium bowl, whisk together milk, eggs, and vanilla. In a large bowl, whisk together flour, sugar, baking powder and salt. Add milk mixture and melted butter. Stir gently to combine. Batter will be thick.

Mix topping ingredients. To make the topping combine all of the ingredients in a bowl and whisk until thourly mixed. The mixture should be crumbly. Sprinkle evenly over the batter in the muffin pan. muffin mixture and topping into muffin tray.

Bake until muffins are golden, crisp and the muffins spring back when pressed firmly, about 15-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan.

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Southern Brown and Serve Rolls

Ingredients

• 5 tsp active dry yeast
• 1 1/2 cup warm milk
• 1 1/2 cup of like warm milk
• 1/2 cup sugar
• 2 tsp salt
• 9 cups flour
• 1/2 cub shortening (can be olive oil)
• 2 whole eggs
• 3 tbl. of melted butter

Makes about 30 hamburger size buns. Dissolve yeast in warm water with a teaspoon of sugar. Stir in milk and shortening. Add 4 cups of flour, sugar and salt. Beat until smooth. Mix in remaining flour, eggs, and butter to form a soft dough. Turn dough onto a lightly floured board: knead until smooth and elastic, about 5 minutes. Place into a greased bowl, turn the greased side up. Cover and let set in a warm place until it doubles in size, about 1 1/2 hours. Punch down dough: turn onto a lightly floured surface and shape into desired shapes. You can roll it out with a rolling pin and cut out buns with a cookie cutter or you can make the cloverleaf buns in a muffin pan. Cover dough and let rise until doubles in size.

To save for later use: Heat oven to 275 and bake for 20 to 30 minutes (do not allow to brown). Remove from pans and allow to cool to room temperature. Store in refrigerator several days or freeze.

At serving time brown rolls in a 400 over for 7 to 10 minutes or until golden brown. Baste immediately with butter. Serve warm.

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Quick Dinner Rolls

Ingredients

• 1 cup milk
• 1 tsp sugar
• 2 cups flour
• 4 tablespoons mayonnaise

Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins. Fill tins 2/3 full; bake in preheated 450 degree oven until golden brown or about 10 to 12 minutes.

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