Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 tsp vanilla
2 cups grated zucchini
1/4 tsp nutmeg
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
3 cups flour
chopped nuts (optional)

Mix all ingredients. Grease and flour 2 large loaf pans. Bake at 325 for 60-70 minutes. Check for doneness by using a toothpick. Remove from oven and let rest for a few minutes. Run knife around edges and dump out onto rack to cool.

*for some extra sweetness sprinkle a generous amount of cinnamon and sugar on the dough before baking in the oven. It makes a yummy crispy crust on the top

Have it Your Way Muffins

Submitted by Amanda Hancock

½ c. butter

1 c. sugar

2 eggs

1 c. plain yogurt OR flavor of your choice

1 tsp. vanilla OR another flavor

2 c. flour

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add yogurt and vanilla and mix well. Add flour, but don’t mix it in. Put the baking soda, baking powder and salt on top of the flour, and mix them into the flour. Mix everything up gently. If you used a flavored yogurt, you can add berries to match. If you used plain, you can add chocolate chips, and/or nuts. If you use lemon extract instead of vanilla, you can make a little glaze with lemon juice and powdered sugar to go on top. Have it your way!

Bread Bowls

Submitted By Amanda Hancock

Yummy Bread Bowls

4 ½ tsp. yeast

½ c. warm water

2 c. warm milk

6 Tbsp. shortening

2 eggs

¼ c. sugar

1 ½ tsp. salt

7 c. flour

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt, and 3 cups of flour; beat until smooth. Stir in enough glour to sorm a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 -8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface, divide into 8 piece. Shape each into a large roll. Place 4 rolls each on two sprayed cookie sheets (they need to not be touching after they’ve had a chance to rise, so give them plenty of room). Cover and let rise until double, about 30 minutes. Bake at 350* for 20-25 minutes. Switch the two cookie sheets positions (top and bottom) half way through the baking time. When done baking, remove to wire racks to cool.

Banana Crumb Muffins

Submitted by Julie Johnson

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Grandma Annette's Banana Bread

Grandma Annette's Banana Nut Bread - Katie Griffin

1/2 C shortening

1 C sugar

3 or 4 bananas, mashed

2 eggs

2 C flour

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla

1/4 C water

1 C chopped nuts (optional)

1/2 tsp cinnamon

1/2 tsp salt

Cream shortening and sugar, add mashed bananas and eggs. Add dry ingredients with water. Mix well. Pour into two greased bread pans.

Bake @ 350 degrees for 35 minutes.

Yield 2 loaves.

Veggie Rabbit

Submitted by Janette Barron

Ingredients:

• 2 Loaves Rhodes™ Bread Dough, thawed but still cold
• 2 sliced almonds
• 2 large raisins
• 1 egg, beaten

Method:

Cut one loaf of bread into 1/4 and 3/4 portions. Shape 3/4 portion into egg shape for body and place on a large sprayed baking sheet. Shape 1/4 portion into pear shape and place above body for head. Clip side whiskers with scissors. Cut second loaf in half. Cut one half in half again for ears and roll into two 16-inch ropes. Fold together and place on top of head.

With remaining half of loaf, divide dough in half. Take one half and cut into two pieces. Shape into 2 large thumper feet and place under bunny. Clip toes. Divide last piece of dough into 1/3 and 2/3 portions. Divide 2/3 portion into two hands and place on side of body and clip fingers. Divide remaining 1/3 dough into two large balls and one small ball. Place two large balls on face for cheeks and one small ball for nose.

Place 2 raisins on face for eyes and 2 almonds for teeth. Brush everything with beaten egg, even the teeth. Cover with sprayed plastic wrap. Let rise 15-30 minutes. Remove wrap and bake at 350°F 30 minutes or until browned. Let cool. Hollow out tummy and fill with your favorite dip.