Cream Cheese Banana Bread

¾ cup butter, softened

1 (8oz) cream cheese softened

2 cups sugar

2 eggs

 3 cups flour

 ½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

 1 ½ cups mashed bananas (about 4)

1 cup chopped pecans

½ teaspoon vanilla

 Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy.  Add eggs, 1 at a time, beating just until blended after each addition.

 Combine flour and next 3 ingredients gradually add to butter mixture, beating at low speed just until blended, Stir in bananas, pecans and vanilla.  Spoon batter into 2 greased loaf pans

Bake at 350 for 1 hour use wooden pick inserted in center comes out clean and sides pull away from pan, use foil last 15 minutes if needed to prevent browning.

Muffins: Bake 350 25 minutes

Toasted Coconut-Topped Cream Cheese-Banana-Nut Bread

Prepare and bake bread and muffins

Stir together in small saucepan

¼ cup butter

1/4 cup sugar

1/4 cup brown sugar

1/4 cup milk

Bring to boil, stirring constantly, Remove from heat,

Stir in 1 cup sweetened coconut

1 cup chopped pecans

2 teaspoons vanilla

Spread over hot bread or muffins

Broil 6” from heat 2-3 minutes until topping starts to turn brown

Cool on wire rack 20 minutes Remove from pans and cool 30 minutes on wire racks before slicing

Submitted by: Diane Batschi

Zucchini Bread/Banana Bread- Susan Peterson

3 eggs

1 scant cup oil

2 ½ cup sugar

2 teaspoons vanilla

2 cups zucchini

3 cups flour

1 teaspoon salt

1 tsp soda

1 teaspoon cinnamon

¼ teaspoon baking powder

1 cup nuts

Bake at 325 for 1 hour.  Makes 2 loafs

For Banana bread – add 3 – 4 bananas

Submitted by: Diane Batschi

Sister Brenchley Cinnamon Rolls

2 cups very warm milk

1/2 cup shortening

1 cup mashed potatoes real or instant (made up)

2 Tlbs. yeast

1/2 cup warm water

2 eggs, slightly beaten

1 cup sugar

2 t. salt

1 cup raisins (optional)

7 cups flour  (more or less) 

Pour milk over shortening and allow to cool to lukewarm.  Soften

yeast in 1/2 cup warm water.  Add to milk mixture with the eggs, 

sugar, salt, mashed potatoes, and 4 cups flour.  Beat with mixer until

smooth and well blended.  Flour raisins with part of the remaining 

flour and add to dough.  Slowly add remainder of flour to make a soft dough.

Cover with a damp towel and allow to rise until double.  Divide dough

in half and roll in rectangle 1/2 inch thick.  Melt a square of butter and spread

half of butter onto dough, sprinkle with cinnamon and sugar.  Roll up and cut into

12-15 slices.  Place on greased cookie sheet and cover with damp cloth.  Roll out

the second rectangle of dough, butter, sprinkle sugar and cinnamon roll up and cut.  Place on second 

cookie sheet.  (I usually put 15 rolls on each cookie sheet.  Cover and let rise.

Bake for 18 -20  minutes on 350.  

I make up the regular white frosting, make thinner so you can pour over cooled cinnamon rolls.

Submitted by: Diane Batschi

Villa's French Bread

2 1/2 cups Very warm water

2 Tlbs. Sugar

1 Tlbs. of salt

4 Tlbs. olive oil

6 cups flour

2 Tlbs. dry yeast (I keep my yeast in the fridge or the freezer)

Add water, sugar & yeast.  Then salt, oil and 1/2 of flour

Beat 2 to 3 minutes

Change to dough hook and add rest of flour

Keep in same bowl and let Raise 10 minutes 

Turn on mixer and mix for about 2 minutes.Then let rise again for 10 minutes.

Repeat this 5 times.

Divide into two rectangle shaped loaves

Roll up like you see french bread rolled up.

Raise 30 minutes with damp cloth on top

Make three slits on the top of the loaves

Spread olive oil on top and sprinkle sea salt on top

Bake at 375 for 20-25 minutes

(Thump:  if sounds hollow, it's done.

This will stay good for days...so good as toast.....

Submitted by: Diane Batschi

Villa's Dinner Rolls

10-13 cups of flour

4 T. yeast 

4 Cups of water

2/3 cup of shortening

1 cup of sugar

4 tsp. salt

4 eggs

Put 5 cups of flour in mixing bowl and add dry yeast.  In 

saucepan, put in water, shortening, sugar and salt.  Heat 

until shortening melts.  Cool and add to flour and yeast.

Mix well then add eggs (1 at a time) and add rest of flour

making a soft dough.

Let rise until double its size.  Divide into 7 balls of dough.  

Roll each piece of dough into a circle and cut into pie slices.  Butter and roll like a crossant. 

(from the wide side into the middle)

Let rise on buttered cookie sheet (3 rows of 7).  Butter them again and let rise

with damp cloth on top.  Bake on 400 for 10 minutes.     Wonderful all the time.

Submitted by: Diane Batschi