2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1 1/4 cup toasted walnuts, coarsely chopped
3 very ripe bananas, (about 1 1/2 cups mashed)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 Tbsp butter, melted and cooled
1 tsp vanilla extract

Preheat oven to 350 degrees. Grease and flour 9×5-inch loaf pan; set aside. Whisk flour, sugar, baking soda, salt and walnuts together in large bowl. Mix mashed bananas, yogurt, eggs, butter and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with spatula until just combined and batter looks thick and chunky. Scrape batter into loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack.

2 cups unbleached flour
1 cup whole wheat flour
4 1/2 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
3/4 tsp cream of tartar
3/4 cup unsalted butter, very cold
1 large egg, beaten
1 cup milk

Stir together the flours, baking powder, sugar, salt and cream of tarter in large bowl. Cut in butter until resembles coarse cornmeal. Add egg and milk, stirring quickly just until ingredients are moistened. Knead lightly about 20 times. Roll or pat into circle about 1-inch thick. Cut with biscuit cutter and place on greased baking sheet. Bake at 450 degrees for 12-15 minutes.

4 Tbsp sugar, divided
1 1/2 cups warm water
2 pkg dry yeast
4 cups unbleached flour, divided
1 cup very warm milk (115-128 degrees)
3 Tbsp unsalted butter, softened
1 tsp salt
1 cup quick oatmeal, uncooked
1/3 cup wheat germ
2 cups whole wheat flour
1/3 cup sunflower seeds

In large bowl, dissolve 2 Tbsp of the sugar in the water. Sprinkle with the yeast; let stand for 5 minutes until bubbly. Gradually add 1 1/2 cups flour and beat until smooth. Cover with plastic wrap and set aside for 1 hour. In another large bowl, combine warm water, butter, salt, and 2 Tbsp sugar. Stir until butter is melted. Cool until lukewarm, then add yeast mixture, oats, wheat germ and whole wheat flour. Add 2 cups of the unbleached flour, then add additional flour a bit at a time to make a soft dough. Turn onto lightly floured surface and knead in sunflower seeds. Put in oiled bowl to rise until doubled, about 30 minutes. Form into loaves; put into 9×5 loaf pans; let rise until doubled, about 45 minutes. Bake at 375 degrees for about 45 minutes.

1 pkg yeast
1/2 cup warm water
1 cup milk, scalded then cooled
1/2 cup shortening
1/2 cup sugar
1 tsp salt
3 eggs, beaten
6 cups flour

Dissolve yeast in warm water; add milk, shortening, sugar, salt, eggs and 3 cups of flour. Mix well until smooth, then add enough of the remaining flour to make a soft dough. Knead into a smooth ball and place in lightly oiled bowl, turning to coat. Cover with towel and let rise until double, about 1 hour. Shape into two loaves; place in greased 9×13 loaf pans. Let rise until doubled, then bake in 375 degree oven for 45 minutes. Turn out onto rack to cool.

4 c. flour
1/2 c. sugar
4 tsp. baking powder
2 tsp. finely shredded orange peel
1/2 tsp. baking soda
1/2 tsp. salt
2/3 c. butter
2 beaten eggs
1 c. buttermilk
1/2 c. currants or raisins

optional:
2 tsp. sugar
1/2 tsp. finely shredded orange peel
1 T. buttermilk

Stir together the flour, 1/2 c. sugar, baking powder, orange peel,baking, soda, and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of dry mixture. Combine egg, buttermilk, and raisins. Add all at once to dry mixture, stirring just until moistened. Turn onto lightly floured surface and knead 10-12 times until nearly smooth. Divide into two pieces. Pat each piece into 7 inch circle. Cut into 8 wedges. Place wedges onto ungreased baking sheet.

Optional:
Combine sugar and orange peel. Brush wedges with buttermilk and sprinkle with sugar/peel mixture. Bake at 400° for 12 minutes or until golden brown. Serve warm.

Variations: Add chopped pecans or sliced almonds, and Substitute dried cranberries or cherries for raisins.

1 1/3 cups cold water
1 1/3 cups sugar
1 cup grated carrots
1 cup raisins
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/4 cup butter
2 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup walnuts

Grease a 9×5 inch loaf pan. In a large saucepan combine the cold water, sugar, carrots, raisins, cinnamon, nutmeg, cloves, and melted butter. Bring the mixture to a boil and boil for 5 minutes. Allow mixture to cool.

In a large bowl combine the flour, baking powder, baking soda, salt, and walnuts. Fold the dry ingredients into the carrot mixture and blend well. Pour the batter into the prepared pan. Bake in a 350 degree oven for 1 hour.

1 cup whole wheat flour
1 cup unbleached flour (or you could just use 2 cups unbleached)
1 cup sugar
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 tsp vanilla
1 egg
1/4 cup canola oil
1 1/3 cup natural applesauce
1 cup raisins
1 cup chopped walnuts or pecans (optional, but who wouldn’t want ‘em?)

Mix dry ingredients together; add wet ingredients and mix well. Stir in raisins and nuts. Pour into greased 9×13-inch baking pan. Bake at 350 degrees for 30 minutes. Drizzle with glaze (recipe follows) or simply dust with confectioners’ sugar.

Glaze:
1 cup confectioners’ sugar, sifted to get lumps out
2 Tbsp unsalted butter, melted
2 tsp light corn syrup
1/2 tsp vanilla
2-3 Tbsp whole milk or cream

Combine sugar and butter. Add corn syrup and vanilla, stirring to combine. Drizzle in milk a little at a time until glaze has a nice consistency for drizzling over cake.

2 pkgs dry yeast
2 c. warm water (105° - 115°)
6 T. sugar
4 T. shortening
2 eggs, at room temperature
1 tsp. salt
6 to 7 c. flour

Dissolve yeast in warm water (plus ¼ tsp. sugar) in large mixing bow. Let stand for 5 minutes. Add sugar, shortening, eggs, salt, and half the flour. Beat until smooth. Gradually stir in enough remaining flour to make soft dough (may not take the full 7 cups). Place dough in oiled bowl, turning to grease on top. Cover and let rise in warm place until doubled, about 1 hour, or cover and refrigerate up to 5 days. (If refrigerated, let return to room temp before proceeding.) Punch dough down, turn out onto lightly floured surface and knead until smooth. Shape into rolls as desired, place on greased baking pan and bake at 400° for 12 minutes. Makes 2-3 dozen rolls.

2 1/2 cups milk
1/3 cup honey
1/4 cup shortening or butter
2 1/2 tsp salt
2 pkgs dry yeast
1/2 cup warm water (105° to 115°)
2 cups old fashioned oats, uncooked
6 to 6 1/2 cups flour
Butter, melted (optional)

Combine milk, honey, butter and salt in a saucepan; heat until butter melts. Cool until lukewarm.

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add milk mixture, oats and 2 cups flour; mix will. Stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Place in a well-oiled bowl, turning to oil top. Cover and let rise in a warm place for 1 hour or until doubled in bulk.

Punch dough down; cover and let rest for 10 minutes. Divide dough in half and place on lightly floured surface. Roll each half into a 15×9-inch rectangle. Roll up dough jellyroll fashion, staring with narrow end. Pinch seams and turn ends under to seal. Place loaves seam side down in two well-greased 9×5-inch loaf pans. Brush with melted butter if desired. (Of course you do!)

Cover and let rise for 40 minutes or until doubled. Bake at 375° for 45 minutes or until loaves sound hollow when tapped. If browning too quickly, cover with foil during the last 15 minutes of baking. Remove loaves from pans and cool on wire rack.

1 1/2 cups very warm (not hot) water
2 eggs
1/2 cup (1 stick) butter, melted
1 tsp. salt
1/2 cup sugar
5 1/2 cups flour
2 tsp. active dry yeast

Place all ingredients in bread machine pan in the order given. Use the “dough” cycle. When dough is ready, shape into balls, place into greased pan about 2 inches apart. Set pan in warm place and let rise till double in size. Bake in a 350° oven for 12 -15 minutes until tops are golden. Brush tops with melted butter as soon as they come out of the oven. Makes about 16 rolls.

2 c. butter, softened
2 c. Parmesan cheese
2 tsp. garlic powder
1 tsp. sage
1 tsp. marjoram
1 tsp. thyme

Mix ingredients together with hand mixer until well blended. Delicious with Garlic Breadsticks recipe. This recipe can also be spread over sliced bakery French bread and toasted in a 375-degree oven until golden.

4 c. flour
1 T. yeast
2 T. sugar
1½ tsp. salt
1½ c. warm water
1 T. olive oil

In large bowl, mix together the flour, yeast, sugar, salt, water and olive oil. Knead until smooth ball forms. Put into lightly oiled bowl; cover and let rise until doubled. Punch down, let rest for five minutes. Press onto baking sheet with 1″ sides. Spread with softened Garlic Butter; cut in half horizontally, then vertically into sticks. A pizza cutter works great to make the cuts. Let rise for 30-45 minutes, then bake at 400-degree for about 15 minutes or until golden brown. Serve hot with your favorite pasta or soup.