Bready Pineapple

Ingredients:

• 1/2 Cup Butter, Softened
• 1 Cup Sugar
• 4 Eggs
• (1) 4 oz. Can Crushed Pineapple, Drained
• 5 Slices French Bread, Cubed

Directions:

• Preheat oven to 350.
• Cream together butter and sugar.
• Add eggs one by one, beating after each addition.
• Add pineapple and mix until well combined.
• Fold in bread cubes.
• Bake in a greased casserole dish for 60 minutes.

Banana Walnut Bread

Ingredients:

• 2 Cups Flour
• 1 Cup Sugar
• 2 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• 1/4 Tsp. Salt
• 1 Cup Ripe Bananas, Mashed
• 1/2 Cup Butter, Softened
• 3 Tbsp. Milk
• 2 Eggs
• 1 Cup Toasted Walnuts, Chopped

Directions:

• Preheat oven to 350.
• In large mixing bowl, combine one cup of flour, sugar, baking powder, baking soda, and salt.
• Add mashed ripe banana, butter, and milk.
• Beat with an electric mixer on low speed until blended.
• Beat on high for two minutes.
• Add eggs and remaining flour; beat until well blended.
• Fold in walnuts.
• Divide into two well-greased loaf pans.
• Bake for 50 - 60 minutes or until toothpick comes out clean.
• Cool for 10 minutes and remove loaves to wire racks.
• Wrap and store overnight for easier slicing.
• You can freeze the loaves for up to one month if wrapped in plastic wrap and placed in freezer bag; thaw at room temperature for one hour before serving.

Strawberry Bread

Ingredients:

• 2 Cups Flour
• 3/4 Cup Sugar
• 1/2 Tsp. Baking Soda
• 2 Tsp. Baking Powder
• 1 Tsp. Cinnamon
• 1/4 Tsp. Salt
• 2 Egg Whites - Whipped
• 1 Tsp. Vanilla
• 1/2 Cup Applesauce - Room Temperature
• 2 Cups Strawberries, Chopped

Directions:

• Preheat oven to 350.
• Prepare bread pan (one large or two small) with cooking spray and flour.
• In a mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
• In another bowl, combine egg whites, vanilla, applesauce, and strawberries.
• Mix dry ingredients with wet ingredients until just moistened.
• Pour into prepared loaf pan(s) and bake for 35 - 45 minutes or until golden.

Dinner Rolls

Ingredients:

• 6 1/2 - 7 1/2 Cups Flour
• 2 Cups Warm Water
• 2 Packages Dry Yeast
• 1/2 Cup Sugar
• 1/4 Cup Solid Crisco
• 1 1/2 Tsp. Salt
• 1 Egg

Directions:

• In large bowl, dissolve yeast into water.
• Add sugar and salt and mix well.
• Add three cups flour and beat until smooth.
• Add egg and mix well to combine.
• Add remaining flour one cup at a time until it forms a stiff dough.
• Turn dough out on floured board and knead until smooth, adding flour if needed.
• Grease mixing bowl with oil.
• Put dough in bowl and cover with a rag.
• Refrigerate until dough doubles in size, approximately three hours.
• Take dough out of fridge 1 1/2 hours before needed.
• Divide into greased muffin tins.
• Let rise on counter until doubled in size.
• Bake at 375 for 10 - 15 minutes or until golden brown.
• Covered dough may be refrigerated for 4 - 5 days.

Rhubarb Bread

If you aren't familiar, rhubarb is a plant.  The leaves are poisonous, but the stalks are like tart, red celery.  I'm not sure if it is something you'll be able to find at your local grocery store, but good luck!

Ingredients:

• 1 1/2 Cups Light Brown Sugar
• 2/3 Cups Vegetable Oil
• 1 Egg
• 1 Cup Buttermilk
• 1 Tsp. Each: Salt, Baking Soda, Vanilla
• 2 1/2 Cups Flour
• 2 1/2 Cups Diced Rhubarb
• 1/2 Cup Chopped Walnuts
• Separate for Topping: 1/4 Cup Sugar & 1 Tbsp. Softened Butter

Directions:

• Preheat oven to 350.
• Combine brown sugar and oil in mixing bowl; beat until smooth.
• Stir in egg, buttermilk, salt, baking soda, vanilla, and flour.
• Blend until just moistened.
• Fold in rhubarb and nuts.
• Divide mixture into two well-greased bread pans.
• Combine topping ingredients until crumbly and sprinkle over loaves.
• bake for 50 - 55 minutes.

Beer Bread

The way this recipe was written down made the ingredients a little confusing.  If you make this, and it turns out horribly, let me know and I will try and re-interpret the ingredients.

Ingredients:

• 3 Cups Self-Rising Bread Flour
• 3 Level Tbsp. Sugar
• 1 Can Very Warm Beer

Directions:

• Preheat oven to 400.
• Mix all ingredients together.
• Mold dough into loaf and place in greased bread pan.
• Put on bottom rack of oven and bake for 20 minutes.
• Reduce oven heat to 375 and continue baking for 30 more minutes.

Zucchini Bread #2

Ingredients:

• 3 Cups Zucchini, Grated
• 1 1/2 Tbsp. Cinnamon
• 3 Cups Self-Rising Flour
• 4 Eggs
• 3 Cups Sugar
• 1 1/2 Tbsp. Vanilla

Directions:

• Preheat oven to 350.
• In one bowl, sift together flour and cinnamon.
• In separate bowl, beat together eggs, sugar, and vanilla.
• Add flour to egg mixture and beat until well-combined.
• Fold in zucchini.
• Divide into two well-greased bread pans.
• Bake for one hour.

Zucchini Bread #1

Ingredients:

• 3 Eggs
• 2 Tbsp. Vanilla
• 1 Cup Oil
• 1 Tbsp. Salt
• 1 Tbsp. Baking Powder
• 1 Tsp. Baking Soda
• 3 Tbsp. Cinnamon
• 3 Cups Flour
• 2 Cups Sugar
• 2 1/2 - 3 Cups Grated Zucchini
• 1/2 Cup Raisins
• 1/2 Cup Chopped Nuts

Directions:

• Preheat oven to 325.
• In small bowl, whisk together eggs, vanilla, and oil.
• In separate bowl, whisk together salt, baking powder, baking soda, cinnamon, flour, and sugar.
• Add oil mixture to flour mixture and mix well to combine.
• Fold in zucchini, raisins, and nuts.
• Divide into two well-greased bread pans.
• Bake for 1 hour and 25 minutes.
• Cooked loaf freezes well.

Banana Bread

Ingredients:

• 1 Cup Butter
• 1 Cup Sugar
• 2 Eggs
• 2 Large, Old Bananas, Mashed
• 1 Tsp. Lemon Juice
• 1/2 Tsp. Baking Soda
• 1 Tsp. Baking Powder
• 2 Cups Flour
• Chopped Walnuts

Directions:

• Preheat oven to 350.
• Cream together butter and sugar.
• Add eggs and mix well to combine.
• Add bananas and lemon juice and mix well to combine.
• Fold in remaining ingredients until just combined.
• Pour into greased bread pan.
• Bake for one hour.

Monkey Bread

Ingredients:

• 4 Cans Refrigerated Biscuits
• 3/4 Cup Butter
• 3/4 Cup White Sugar
• 1 1/4 Tbsp. & 1 Tbsp. Cinnamon
• 1 Cup Brown Sugar

Directions:

• Preheat oven to 350.
• Grease bundt pan HEAVILY.
• In a plastic bag, mix white sugar and 1 Tbsp. cinnamon.
• Cut biscuits into four pieces each and shake in bag.
• Drop sugared dough into bundt pan.
• Mix brown sugar, butter, and 1 1/4 Tbsp. cinnamon together in a sauce pan.
• Bring to a boil.
• Pour boiling mixture over sugared dough.
• Bake 40 - 45 minutes until puffed up and golden.

Cool Rise Yeast Bread

Ingredients:

• 5 - 6 Cups of Flour
• 2 Tbsp. Sugar
• 1 Tbsp. Salt
• 2 Packages Dry Yeast
• 1/2 Cup Warm Water
• 3 Tbsp. Butter
• 1 3/4 Cup Warm Milk
• Oil

Directions:

• Stir and dissolve yeast and water.
• Add milk, sugar, salt, margarine, and two cups of flour.
• Beat with mixer until smooth.
• Add remaining flour and knead for 5 - 10 minutes.
• Cover with bowl and let rest for 20 minutes.
• Punch down and shape into desired number of loaves.
• Place loaves in a greased pan.
• Brush surface of each loaf with oil and cover with wax paper.
• Refrigerate 2 - 4 hours.
• Preheat oven to 400.
• Let dough stand at room temperature for 10 minutes.
• Bake 30 - 40 minutes or until loaf starts to brown.
• Remove from oven immediately and place on cooling rack.

Quick & Easy Carmel Rolls

Ingredients:

• 1 Loaf Frozen Bread Dough
• 1 Box Dry Butterscotch Pudding (Not Instant)
• 1 Tsp. Cinnamon
• 1/2 Cup Brown Sugar
• 1 Stick Melted Butter
• Chopped Nuts

Directions:

• Let frozen dough sit out approximately 30 minutes or longer, just to partially soften.
• Cut dough into 16 slices and arrange in oiled bundt or angel food pan.
• Combine dry ingredients and spoon between dough slices (this will help them to stand somewhat).
• Pour melted butter over entire pan.
• Sprinkle with nuts, cover with wax paper, and let stand overnight to raise - approximately eight hours.
• Bake at 350 for 20 - 25 minutes.