TOASTED COCONUT BANANA MUFFINS (GF, DF, Paleo) (Cotter Crunch)

• 1/2c shredded coconut
• 2 1/4c almond flour
• 3T flaxseed or chia seed, ground
• 1/2t cinnamon
• pinch ginger
• 1/2t baking soda
• 1t baking powder
• 3 ripe bananas
• salt
• 3 eggs
• 4T coconut oil, melted
• 4T maple syrup
• 1t vanilla
• 1T apple cider vinegar

Preheat oven to 350* Toast coconut on a baking sheet for 5-10min. Check beginning at 5min and stir halfway. Mix eggs, vanilla, maple syrup, and coconut oil. Add bananas. Mix until smooth. Add baking soda to apple cider vinegar and let bubble before stirring into batter.  Add almond flour, flaxseed, cinnamon, ginger, and 1/3c coconut and stir. Scoop into muffin cups and bake 25-30min.

GF BANANA BREAD (Live Simply)

2 1/2c almond flour
2t cinnamon
1/4t nutmeg
1/2t salt
1t baking soda
3 eggs
1/2c honey
1/4c yogurt or sour cream
3 ripe bananas, mashed
1t vanilla

Preheat oven to 350* Grease a loaf or bundt pan. Whisk together eggs. Whisk in honey, yogurt, bananas, and vanilla until well combined. Stir in dry ingredients. Pour into pan and bake 50-60min.

BUTTERMILK BISCUITS (Cracker Barrel)

2 2/3 cups Bisquick 

1 cup buttermilk
1 t sugar
1 1/2 T butter, melted
melted butter, for brushing
(makes about 10 biscuits)
 

Preheat oven to 450. Mix the Bisquick, buttermilk and sugar together in a bowl. Add the melted butter into the batter. Stir until a soft dough forms. Turn out onto a well floured work surface. Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough. Roll 1/2 thick, or thicker if you prefer towering biscuits. Place close together on an ungreased baking sheet. Brush tops with melted butter. Bake 8-10 min.

ROSEMARY BREAD (Macaroni Grille)

• 1 T yeast
• 1 T sugar
• 1 c warm water(100-110*)
• 2 1/2c flour
• 1 t salt
• 2 T rosemary
• 2 T butter, melted

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly (about 10min). Mix in 1 T butter, salt, and 2 cups of flour. Add 1 T of the rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 375°F. Bake 15-20 min and brush with remaining butter.

PINEAPPLE ZUCCHINI CAKE (Tasty Kitchen)

It has been a banner summer for zucchini and if your garden is like ours your are up to your ears in humongous veggies! We just tried this new cake recipe and it was a big hit. It could easily be made into a bread using a loaf pan, too.

CAKE:
1c flour
1/2c whole wheat flour (or use all-purpose for all)
1c sugar (or stevia)
1/2c sweetened coconut flakes
2t baking soda
1t salt
2t cinnamon
1/4t nutmeg
1/4t ginger
3T oil (we use coconut oil)
2 eggs
2c grated zucchini (scrape out seeds)
20oz crushed pineapple, drain (save juice)

FROSTING:
3T butter, softened
8oz cream cheese
2c powdered sugar
2t vanilla
1T of juice from pineapples

Preheat oven to 350* Combine oil, eggs, vanilla, pineapple, and zucchini- stir well. Add dry ingredients and stir to combine. If it seems dry add some of reserved pineapple juice. Pour into greased 9x13 baking dish or two cake rounds. Bake 33-35min. Cool and frost. Keep in refrigerator.

PUMPKIN BREAD/MUFFINS

1 (15 oz) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2c applesauce
2/3 cup water or apple juice
1c white sugar
1c brown sugar
2 t baking soda
1 1/2 t salt
1 t ground cinnamon
1 t ground nutmeg
1/2 t ground cloves
1/4 t ground ginger
3T flaxseed
3 1/2 c flour
OPTIONAL: chocolate chips, dried cranberries, raisins

Preheat oven to 350*  Combine all ingredients (except flour and optional items) in a large bowl and mix well.  Stir in remaining ingredients.  Pour into 2 prepared loaf pans or 24 muffins. Bake loaves for 50 min and muffins for 40min.  Also freezes well. 

HOMEMADE SOFT PRETZELS (Susan Axtell)

1 pkg dry yeast
1 T sugar
1 1/2 c warm water
1t salt
4-5 c flour
1 egg
coarse salt

Preheat oven to 425* Dissolve yeast and sugar in water. Combine the dry ingredients and add yeast mixture. Knead 5-10 min. Roll into strips and make into any desired shape. Glaze with egg and sprinkle with coarse salt. Bake on an ungreased sheet for 15-18 min.

PUMPKIN TEA BREAD (Susan Axtell)

This recipe comes from a very gifted, blessed, patient, and inspiring soul who has taught 3 year olds for over 35 years.

3 eggs
3c sugar
3c flour
1 c oil
2c pumpkin puree
1t cinnamon
1t nutmeg
1t cloves
1 t baking powder
1 t baking soda
1/2 t salt

Combine the wet ingredients and beat. Add the dry ingredients until blended. Pour in a loaf pan and bake one hour.
Preheat oven to 350*

HAPPY HUSBAND ROLLS

When my parents were first married 36 years ago, they had just moved to CA. My mom's boss had them over for dinner. As they said goodnight, the wife handed her a piece of paper with a recipe. My mom was puzzled, she said, "I think you need this. Your husband ate an entire pan."
And it has pleased many happy husbands since :)

1 roll Hungry Jack golden flake refrigerator biscuits
1/4 c. butter, melted
oregano
parsley
parmesan cheese

Preheat oven to 375*. Arrange biscuits in two side-by-side overlapping rows in a loaf pan. Pour butter over top. Sprinkle with oregano, parsley, and parmesan cheese. Bake 10-15 min until golden brown.

BANANA BREAD (Emily)

1/2 c butter, softened
1c. sugar
2 eggs
3 overripe bananas
2c. flour (1/2 whole wheat)
1t baking soda
1/2t salt
1T flaxseed
1c. chopped nuts, optional
cinnamon-sugar

Preheat oven to 350* Grease loaf pans and sprinkle with cinnamon-sugar. Beat together butter and sugar. Add eggs, bananas, and dry ingredients. Pour into pan and bake 45-55min. Let cool for 5 min. Brush with melted butter and top with cinnamon-sugar.