Bonnie's Banana Cake

This was served at the Lithia bread baking class!!
It's very yummy!


Cream: Mix together:

1 stick butter
1 cup honey
3 eggs
3 mashed bananas
2 tsp. vanilla
1 cup yogurt
   
2 ½ cups soft wheat flour
1 tsp. soda
2 tsp. baking powder
½ tsp. salt (optional)
½ cup pecans


Add creamed mixture and yogurt to dry ingredients and beat well. Pour into a greased 9 x 13 inch pan. Bake at 325 degrees (350 depending on your oven) for 25-30 minutes. Let cool and frost.





Icing

    * ½ stick butter
    * 4 oz. cream cheese or drained yogurt
    * 1 Tbs. honey
    * 1/3 cup fructose
    * 1-2 tsp. vanilla


Cream together and whip till fluffy. May omit fructose and use 6-oz. cream cheese.


Contributed by Bonnie Morrell, teacher of "The Healthy Living" Class at First Baptist Church Woodstock.

Homemade Shake and Bake

Ingredients

• 4 cups dry bread crumbs
• 1/3 cup vegetable oil
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon celery salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon minced onion
• 1 pinch dried basil leaves
• 1 pinch dried parsley
• 1 pinch dried oregano

Directions

1. In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Nutritional Information

Amount Per Serving  Calories: 299 | Total Fat: 12.2g | Cholesterol: 0mg

Callie's Italian Bread

Italian bread
21/4 teaspoons of yeast
1 1/2 cups warm water
1 Tablespoon oil or shortening
1 Tablespoon sugar
1 1/2 teaspoon salt
4 cups of white flour ( you could do half white/half Prairie Gold)


Sprinkle yeast on water in a large bowl. Stir to dissolve.
Add sugar, salt and half of the flour. Stir to combine.
Add oil and rest of flour. Mix well. ( make sure the dough gets to the past sticky stage...it might take    extra flour to do this.)  Allow to knead for about 5 minutes.
Place the ball of dough into a greased bowl in a warm place. Cover with a towel. Let rise double in size. About one hour.
Punch down and knead one minute.  Divide in half and shape into loaves.  Place on greased cookie sheet.  Slice tops with a sharp knife--cover with a towel and let rise again until doubled. (1 hour)
Bake at 350 for 30-35 minutes or until it sounds hollow.
Allow to cool 5-10 minutes before cutting.

Enjoy!!

The first time we made this we did a double catch with yielded 4 loaves.  Once everyone tried
it, only one loaf made it into a bag!  The other three were "history" as they say!

This is a very yummy recipe! Thanks, Callie!!

Rice Bread--Gluten Free

After doing a little research about gluten free products, I saw this recipe and thought I would post in in case any one was needing gluten free recipes. Reviews for it said it comes out a little dry, so you might want to add a little more water.

 

Ingredients

• 2 1/4 cups white rice flour
• 1 cup brown rice flour
• 2 1/2 teaspoons xanthan gum
• 1 teaspoon unflavored gelatin
• 3 tablespoons superfine sugar
• 1 1/2 teaspoons salt
• 1 tablespoon egg substitute
• 1/2 cup dry milk powder
• 2 1/4 teaspoons active dry yeast
• 3 eggs
• 1 teaspoon cider vinegar
• 3 tablespoons walnut oil
• 1/2 cup warm water (110 degrees F/45 degrees C)

Directions

1. To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined.
2. Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined.
3. Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter.
4. Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.