Recipes From Our Baking Night

Banana Bread – Robin Smith

This is a one bowl, high altitude recipe.

3 or 4 ripe bananas, smashed

1/3 cup melted butter

1 cup sugar (can reduce to ¾ cup)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 ½ + 2 tablespoons cup of all-purpose flour

No need for a mixer.

Preheat oven to 350. With a spoon/spatula (I like to use a wooden spoon), mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 40-50 minutes. Cool on a rack. Remove from pan and slice to serve

Conference Rolls – Robin Smith

I make these Conference Rolls for conference weekend. We eat them all weekend. It’s our conference tradition.

4 c lukewarm milk

¾ c sugar

8 tsp. yeast

4 eggs

4 tsp salt

1 c cooking oil

9-12 flour

Dissolve sugar and yeast in warm milk. When yeast becomes active, add eggs and 5 cups flour. Beat in salt and oil. Add 4 cups of flour and beat well. Add enough of the rest of the flour to make a medium soft dough – mine is pretty sicky. Let rise until double, about 1hour. (Punch down and let rise again if at lower altitude – below 5000 ft) Form into balls or cinnamon rolls let rise again. Bake at 350 for 15-20 minutes. Makes good orange rolls too.

60 minute rolls – Kristen Weaver

Combine 1 c. milk, ½ c. water, and 4 T. butter. Microwave for 1-1/2 minutes. Put 4 tsp. yeast in mixture. Dissolve. Place 3-1/2 c. flour, 3 T. sugar, and 1 tsp. salt in Kitchenaid mixture. Put in yeast mixture. Put on speed 2 for 15 seconds then add ½ c. flour. Speed 2 for four minutes. Let rise in bowl for 15 minutes. Shape and cover for 15 minutes. Bake @ 425 for 12-15 minutes.

Zucchini Bread – Rachel Crawford

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 eggs
1 cups vegetable oil
2 1/4 cups sugar
3 tsp. vanilla
2 cups grated zucchini (do not drain juice)
1 cup chopped walnuts

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F
2. Sift flour, salt, baking soda, baking powder and cinnamon together in a bowl. Set aside.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. cool in pan on rack for 20 minutes. Remove bread from pan and completely cool.

Cinnamon Roll – Linda Black

1 cup Shortening

2/3 cup sugar

2 tsp. salt

4 eggs

2 Tbsp yeast

7-9 cup flour

Dissolve yeast in 1 tbsp sugar & 1/2 cup warm water. Let set for a few minutes. Cream shortening, sugar and salt together. Add 1 cup boiling water and stir until dissolved. Add 1 cup cold water. Add eggs and yeast water. Mix in 7-8 cups flour. Knead untill smoth. Let rise until double in size.

Roll out 1/2 inch thick or thicker if desired, and spread melted butter over all. Sprinkle with brown and white sugar, raisins, cinnamon etc. Roll up and cut with a length of thread. Place on greased pan and let rise. Bake 400.

Corn Bread – Jessica Shepherd

½ cup whole wheat flour Mix dry ingredients in a bowl.

3/4 cup corn meal Mix wet ingredients in a bowl.

4T sugar Combine mixtures.

5tsp baking powder Cook at 375 degrees for 30 minutes.

½ tsp salt

1/3 + 2T applesauce

½ cup milk

½ cup water

PUMPKIN MUFFINS – Becky Shepherd

3 cups flour ½ cup packed brown sugar

½ cup wheat flour 1 cup butter or margarine, melted

3 tsp baking powder ½ cup molasses

2 tsp baking soda 1- 15oz can cooked pumpkin pulp

½ tsp salt 1 package chocolate chips

2 large eggs 3 T applesauce

1. Place rack in center of oven. Preheat to 375 degrees. Line or grease muffin tin.

2. In a large bowl, blend together the flour, baking powder, baking soda, and salt.

In a medium bowl, beat egg until foamy. Beat in the brown sugar, butter and

molasses until smooth. Stir in the pumpkin and applesauce. Combine the two

mixtures, blending until the dry ingredients are just moistened.

3. Spoon batter into muffin tins, filling each about 3/4 full. Bake 15-20 minutes

or until toothpick inserted into muffin comes out clean. Cool in the pan on wire

rack 5-7 minutes. Serve Warm, or place on rack to cool completely.

MAKES ABOUT 2 DOZEN