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!

Gingerbread Waffles

Submitted By Amanda Hancock

Gingerbread Waffles

1/4 c. oil

1/4 c. honey

1/2 c. molasses

2 eggs

1 c. milk

2 c. whole wheat flour

1 1/2 tsp. baking powder

1 tsp. cinnamon

1 tsp. ginger

1/4 tsp. ground cloves

1/4 tsp. salt

Use a 1-cup glass measuring cup and measure the oil first, then add the honey and molasses. The oil will help the sticky stuff slide out nicely. Add eggs and milk, and beat with mixer. Sift dry ingredients together and mix into batter. Bake in a pre-heated waffle iron. 

Extra yummy with fresh sliced peaches and frozen yogurt.

P.S. Most kids don't like these, so you can have them all to yourself (unless you have a husband, in which case you may or may not have to share, depending on the maturity of his taste buds.)

General Conference Cinnamon Rolls

Submitted by Katie Griffin

I'm not exactly sure when my mom started this tradition but every 6 months when General Conference would come around she would make a yummy treat. This started as cinnamon rolls and eventually evolved to Monkey Bread (both so delicious). I decided this would be a tradition that I would carry on. Who can stand not to when the rewards of this work are so delicious?!?!

This is my mother-in-laws recipe and Jared won't have them any other way. Here's the wonderful recipe:

Annette's Amazing Cinnamon Rolls
Mix 1/2 c warm water and 2 T yeast and let it rise for about 10 minutes
Beat together 1 1/2 c lukewarm milk, 1/2 c sugar, 1/2 c shortening, 2 eggs, 2 t salt, and yeast.
Add flour 1 cup at a time until you've added 7 to 7 1/2 c total.
Knead the dough until it's smooth, soft, and elastic.
Cover the dough and let rise for about an hour, until it doubles in size.
Punch down the dough and divide it in half. Roll it out into two large rectangles.
Spread butter (not margarine...IMPORTANT!) on the dough going all the way to the edges. Cover in brown sugar (I go all the way to the edges except for leaving about 1 1/2 inches on one long side of the rectangle so that it will stick when I roll it). Sprinkle with cinnamon.
Roll the dough and use floss to cut into 2-3 inch rolls.
Put rolls on a cookie sheet, cover and let rise for about 20-30 minutes.
Bake at 350 degrees for 10-15 minutes (until the tops are just barely starting to brown....this ensures gooeyness in the middle!)
Cover with frosting right out of the oven....YUMMMMM!

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.

Apple Pancakes w/ Cider Syrup

Submitted by Julie Johnson

         PANCAKES

• 2 cups complete pancake mix
• 1-1/2 cups water
• 3/4 cup grated apple
• 1/2 teaspoon ground cinnamon
• 
  CIDER SYRUP:
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup apple cider or juice
• 2 tablespoons butter, cubed
• 1 tablespoon lemon juice

Directions

• In a small bowl, stir the pancake mix, water, apple and cinnamon just until moistened.
• Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.
• Meanwhile, for syrup, in a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes. 

Yield: 12 pancakes (1-1/4 cups syrup).

Chocolate French Toast

Submitted by Janette Barron

1. Spread Nutella in between two pieces of bread, and make a sandwich

2. Dip outsides in egg/milk batter

3. Cook and enjoy with powder sugar and strawberries or your choice of topping.

Beignets

Beignets - Barbara Petersen

(Yeilds 5 dozen)

1 package active dry yeast

1 1/2 cups warm water

1/2 cup sugar

1 teaspoon salt

2 beaten eggs

1 cup evaporated milk

5 cups unbleached, flour

2 cups freshly ground barley flour

1/4 cup butter flavored shortening

oil for frying

powdered sugar

Instructions:

In a large mixing bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs and milk. Blend with a blender. Add barley flour and beat until smooth. Add shortening and beat in remaining flour. Cover with plastic wrap and chill overnight. Roll out on a floured board to 1/8 inch thick. Cut into 2 1/2 inch squares. Deep fry at 350 degrees for 2-3 minutes until lightly browned on both sides. Drain on towel and sprinkle with powdered sugar. Serve HOT! (The barley flour is what makes the difference in this recipe.)