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Banana/Pineapple Bread

2 large bananas or 1 cup mashed bananas
¾ cup crushed pineapple drained
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon nutmeg
¼ cup milk
2 cups all purpose flour
½ cup brown sugar
½ cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
½ cup unsalted butter replace with oil
1 -2 Tablespoon rum


Preheat oven to 350 degrees. Grease a loaf pan with baking spray; set aside
In a small bowl, mix together mashed bananas, crushed pineapple, and sour cream, with a potato masher.
Then whisk in eggs, milk, rum and vanilla extract until smooth Add granulated sugar and brown sugar.

In another bowl combine flour, baking powder, baking soda, nutmeg and salt
Using a handheld mixer, add butter to the dry mixture until fully incorporated, and then gradually add wet ingredients
Continue mixing for about 2 minutes until dry ingredients are fully incorporated. Scrape down sides.

Pour mixture into prepared loaf pan – bake for about 60-75 minutes or until a tooth pick inserted comes out clean.
Let it cool before slicing.

Apple BreadIngredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, room temperature
1 cup canola oil
1/2 teaspoon vanilla extract
2 cups chopped peeled apples (about 2 medium)
1 cup coarsely chopped walnuts


Preheat oven to 350° Line 2 greased 8x4-in. loaf pans with parchment; grease parchment.
Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.

Apricot, Pine Nut & Ginger Bread

5 Cups All-purpose Flour
1 Cup Granulated Sugar
1 Cup Brown Sugar
6 Teaspoons Baking Powder
1 1/2 Teaspoons Salt
1 1/2 Cups Pureed Apricots (May Use Baby Food Jars)
2 Eggs
1 1/2 Cups Milk
6 Tablespoons Light Olive Oil
1 1/2 Teaspoon Vanilla Extract
2 Tablespoons Grated Fresh Ginger
1 1/2 Cups Lightly Toasted Pine Nuts (Keeping 1/4 Cup Aside)
1 1/2 Cups Chopped Dried Apricots

Preheat the oven to 350 degrees F.
Mix together in one bowl the eggs, milk, oil, vanilla, and pureed apricots until smooth.
In a separate bowl mix together the flour, baking soda, salt, and sugars.
Add the dry ingredients to the egg mixture and stir together just until moistened, then stir in the apricots, and pine nuts.
Divide the mixture into two 8 X 4 inch greased loaf pans, sprinkle the remaining pine nuts over the loaves and gently press to help them stick.
Bake for 45 minutes, or until a skewer inserted into the center comes out clean and loaves are golden brown.
Cool for 10 minutes then remove from pans and cool completely on wire rack.

Dandelion Bread


2 cups flour
2 teaspoons baking powder
1⁄2 teaspoon salt
1 cup dandelion flowers (petals only)
1⁄4 cup canola oil
4 tablespoons honey
1 egg
1 1⁄2 cups milk


Combine dry ingredients. in large bowl, including petals & make sure to separate clumps of petals.
In a separate bowl mix together milk, honey, oil & beat in egg.
Add liquid to dry mix. Batter should be fairly wet & lumpy.
Pour into buttered bread tin or muffin tin.
Bake 400* muffins (12) 20-25 min, bread 25-30 min or until done.

Sweet Potato Bread


3 cups sugar
3 eggs, lightly beaten
2 cups cold mashed sweet potatoes
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped pecans, optional


In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely.

S'mores Quick Bread
graham cracker squares
cup Gold Medal™ all-purpose flour
teaspoons baking powder
teaspoon baking soda
teaspoon salt
cup vegetable oil
cup packed light brown sugar
cup milk
teaspoon vanilla
Chocolate Glaze
cup whipping cream
cup semisweet chocolate chips
Marshmallow Glaze
to 2 tablespoons boiling water
cup marshmallow creme
graham cracker square, crushed


Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In food processor or blender, place 14 graham cracker squares. Cover; process, using quick on-and-off motions, until finely crushed.
In medium bowl, mix graham cracker crumbs, flour, baking powder, baking soda and salt; set aside. In large bowl, beat oil and brown sugar with electric mixer on medium speed until combined, about 1 minute. Beat in eggs, one at a time, scraping side of bowl between additions. Beat in milk and vanilla. Add graham cracker mixture; stir just until combined (batter will be thin). Pour into loaf pan.
Bake about 1 hour or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely.
In small microwavable bowl, microwave whipping cream on High 1 minute 30 seconds. Add chocolate chips; let stand 2 minutes. Stir until smooth. Pour glaze over top of bread, allowing some to drip down sides.
In another small bowl, stir about 1 tablespoon of the boiling water into marshmallow creme until smooth. If glaze is too thick, stir in remaining boiling water. Pour marshmallow glaze over chocolate glaze. Sprinkle with crushed graham cracker. Let glaze set before slicing.

Expert Tips

Once the glazes have been poured on top of the bread, it is best served the same day.
Save time and use purchased graham cracker crumbs. You will need 1 cup of crumbs for the bread and 1 to 2 tablespoons to sprinkle on top.
Before measuring marshmallow creme, spray the measuring cup with cooking spray so it comes out easily.

Baking Powder Biscuits

3 cups (361g) Unbleached All-Purpose Flour
1 teaspoon salt
1 tablespoon (14g) baking powder
1 tablespoon (12g) sugar
6 tablespoons (85g) butter, at room temperature
1 to 1 1/8 cups (227g to 255g) cold milk or buttermilk (use whole milk for the most tender biscuits)

Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there's no need to grease it. Line it with parchment if you like, for easiest cleanup.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Mix together the flour, salt, baking powder, and sugar.

Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs).

Moist Date/Nut Bread


1 cup boiling water
1 teaspoon baking soda
2 cups pitted dates, coarsely chopped
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅔ cup buttermilk, chilled
¾ cup firmly packed dark brown sugar
6 tablespoons unsalted butter, melted and cooled
1 large egg
1 cup toasted walnuts or pecans, coarsely chopped

Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.


In a medium mixing bowl, combine boiling water, baking soda, and dates. Cover and set aside about 30 minutes or until the dates have softened and the water is lukewarm.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl, combine buttermilk, brown sugar, melted butter, and egg; whisk together until well blended. Stir in the date and water mixture. Add flour mixture; stir just until blended. Stir in nuts.
Bake: Pour batter in the loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and let cool about 15 minutes.

Maple Pecan Pumpkin Pie


1 cup all-purpose flour

1/8 teaspoon salt

1/3 cup cold butter

2 to 3 tablespoons cold water


1/4 cup sugar

1 (15-ounce) can pumpkin

2 large Eggs, slightly beaten

1 cup heavy whipping cream

1/4 cup pure maple syrup or maple-flavored syrup

2 teaspoons pumpkin pie spice

1/2 cup pecan halves

3 tablespoons pure maple syrup or maple-flavored syrup

1/2 cup whipping cream

Pecan halves, if desired
How to make


Heat oven to 375°F.


Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in water until flour is just moistened.


Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.


Combine sugar, pumpkin and eggs in bowl. Add all remaining filling ingredients; mix well. Pour into prepared pie crust. Cover edge of crust with 2-inch strip of aluminum foil. Bake 40 minutes. Remove aluminum foil. Continue baking 15-25 minutes or until knife inserted in center comes out clean.


Arrange pecan halves on top of pie; drizzle or brush 1 tablespoon maple syrup over pecans.


Beat whipping cream at high speed in bowl until soft peaks form. Gradually add remaining 2 tablespoons maple syrup; continue beating until stiff peaks form. Spoon dollops of whipped cream unto pie; garnish with additional pecan halves, if desired.

Apple Dumplings
For the apples

4 baking apples (Honeycrisp, Braeburn, Pink Lady)

1/2 cup chopped pecans

1 tbsp butter

1 tbsp brown sugar

1/4 tsp ground cinnamon

2 lemons

2 quart water

2 eggs, beaten

1/4 cup sugar
For the crust

2 1/2 cups unbleached all purpose flour

2 sticks butter, cubed

1 tsp salt

1 tbsp sugar

1/2 cup iced water

For the apples:

1. Cut lemons and squeeze juice into water in a large bowl.

2. Cut thin slice off of bottom of each apple so they will sit upright.

3. Peel each apple.

4. With a melon baller, core each apple leaving the bottom quarter intact.

5. Place apples in lemon water.

6. Melt butter in skillet over medium heat.

7. Add brown sugar and cinnamon to melted butter.

8. Add chopped pecans to butter and sugar mixture.

9. Cook for 3-4 minutes, stirring regularly.

10. Remove from heat and cool.

11. Remove apples from water and dry thoroughly.

12. Fill apple cavities with pecan mixture.
For the crust:

1. Cut the butter into 1/2 inch cubes.

2. Place butter in the freezer for 15 minutes.

3. Mix flour, salt, and sugar.

4. Place flour mixture in the freezer for 5 minutes.

5. Place the butter and flour in the bowl of a food processor.

6. Pulse several times until butter is in pea-sized pieces.

7. Place in large bowl.

8. Add water to mixture one tablespoon at a time, blending with a fork.

9. Continue adding water and mixing until the dough sticks together.

10. Form the dough into a ball without over-handling.

11. Cut the dough into 2 equal sized portions.

12. Wrap dough portions in plastic wrap and refrigerate for 30 minutes.

13. Take a dough portion and flatten into a disk.

14. On a floured surface, roll dough to 1/8 inch thickness.

15. Cut 7"x7" squares of dough.

16. Repeat with second portion of dough
To assemble dumplings:

1. Place apple in the middle of dough square.

2. Take two opposite corners of dough square and bring to top of apple.

3. Wet one corner with water and overlap other corner.

4. Bring other two corners to the top of the apple, tucking dough in as you would when you wrapping a box.

5. Wet dough and overlap corners to seal dough.

6. With dough scraps, cut 8 leaf shapes.

7. With a knive, make an indention down the center of each leaf.

8. Make 3 diagonal indentions on each side along the main vein of the leaf.

9. Wet the back side of the leaves and place on the top of each dumpling.

10. With a basting brush, apply egg wash over each dumpling.

11. Sprinkle sugar over each dumpling.
To cook:

1. Preheat oven to 425 degrees.

2. Place the dumplings on a baking sheet.

3. Bake for 10-12 minutes.

4. Reduce heat to 375 degrees and bake for an additional 20-25 minutes until crust is light brown.

5. Serve with a scoop of vanilla ice cream.

Apple/Peanut Butter Cookies

1/2 cup shortening
1/2 cup chunky peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup grated peeled apple


In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Stir in apple.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing to wire racks.

Butter Pecan Layer Cake

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract


Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.


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