Healthy Banana Bread

Ingredients
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

**I haven't tried this yet, but thought the recipe looked good when I saw it on facebook**

Breakfast Cake (some call it coffee cake)

-Wendy Sampson

1 1/2 C flour
3/4 C sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 C shortening
3/4 C milk
1 egg
-Mix above ingredients.
-Pour into well greased 8x8 pan.
-Make topping by mixing together:
1/3 C brown sugar
1/4 C flour
1/2 tsp cinnamon
3 TBSP melted butter
-Once topping is mixed, sprinkle over cake batter.
-Bake at 350* for 25-30 mins.

~Our family's tradition is to have this for breakfast on our birthdays, hence it's name of breakfast cake. This tastes great warm or sometimes we make it the night before and refrigerate it overnight, which makes it extra moist. Then just microwave it right before serving.

Doughnuts

3 1/2 C flour
1 C sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 TBSP shortening
2 eggs
3/4 C milk

-In large pan heat oil (2 or 3 inches) to 375*.
-Mix 1 1/2 C flour and remaining ingredients in large mixing bowl.
-Blend well (about 2 minutes).
-Add remaining flour and mix.
-Turn dough out onto well floured surface.
-Use biscuit cutter to cut out doughnut shapes and a bottle lid to cut out the center.
-Use a wide spatula to scrap off counter surface and slide into oil.
-Turn doughnuts as they rise to the surface and cook until golden brown.
-Place on paper towels to drain.

Waffles

3 egg whites, beaten until stiff
1 1/2 C milk
1 3/4 C flour
4 tsp baking powder
1/2 tsp salt
1/2 C shortening

-Heat waffle iron.
-Beat in all ingredients, but eggs.
-Gently fold in egg whites.
-Pour batter into greased waffle iron.
-Enjoy (especially with the buttermilk syrup recipe...)

~To make it easier to beat your egg whites, refrigerate your beaters and glass or metal bowl beforehand.

Caramel Sticky Rolls

-Wendy Sampson (my mommy)

1/2 C chopped pecans
18 frozen bread rolls (we always use Rhodes rolls)
3 oz package butterscotch pudding (not instant)

-Grease bundt pan well.
-Sprinkle bottom of the pan with nuts.
-Put in rolls, trying not to stack them.
-Sprinkle dry pudding over rolls.
-Mix following ingredients in small bowl:
1/2 C margarine, melted
3/4 C brown sugar
3/4 tsp cinnamon
-Pour margarine mixture over rolls.
-Set on counter to rise overnight (10-12 hours).
-Bake in morning at 350* for 25-30 mins.
-Turn out on plate while hot and serve.

Buttermilk Syrup

-Shawna Kemsley

1 stick butter
1 C sugar
1/2 C buttermilk
1/2 tsp baking soda
1 tsp Karo syrup
-Boil together for 5 mins.
1 tsp vanilla
-Remove from heat and add vanilla.

Decadent French Toast

1 ½ C brown sugar
6 TBSP maple syrup
¾ C melted butter (1 ½ sticks)
-Mix together above ingredients and pour into 12x16 cookie sheet that has edges
24 slices of bread (the more square the shape of the slice, the better)
8 oz softened cream cheese
-Spread cream cheese over 12 of the slices of bread and sprinkle with cinnamon sugar
-Top the cream cheese covered slices with the other slices to make cream cheese sandwiches
-Slice each sandwich diagonally and place on top of the sugar mixture in pan.
-In bowl mix together:
9 eggs
2 ½ C milk
1 ½ tsp vanilla
-Poke all of the sandwiches in the pan with a fork so that they can absorb the egg mixture.
-Pour egg mixture over the sandwiches
-Cover with plastic wrap and refrigerate overnight
-The next morning bake uncovered at 350* for 40-50 minutes
-Flip to caramel side to serve (If you really want to indulge try serving this with whipped cream on top. Ooo, delicious!)

Cinnamon Rolls

1 TBSP brown sugar
¼ C cold butter
¼ C boiling water
-Mix together until the butter is melted, then add
1 package dry yeast
-Cover bowl with plastic wrap and set aside
-In large bowl mix:
1 package instant vanilla pudding mix
1 egg
1 C warm milk
-Add yeast mixture to pudding mixture and mix, then add:
4 C flour
½ tsp salt
-Knead dough into a ball
-Pour oil over dough and turn over, coating all sides with oil
-Cover bowl and let dough rise 1 hour
-Roll out your dough into a longish rectangle.
-Spread ½ C softened butter on dough, being sure to leave ½ inch on one of the long edges clear to help seal the rolls later.
-In a small bowl mix:
2 C brown sugar
2 tsp cinnamon
-Sprinkle cinnamon mixture over butter on the dough.
-Roll up the dough lengthwise and seal edge.
-Slice into 16 slices by wrapping a string of floss around it and cutting (this gives you a nice edge and is much easier than fighting with a knife).
-Place on butter pan (at this point you can put the pan in the fridge and continue the directions in the morning for fresh cinnamon rolls)
-Let rise 45 mins
-Bake at 350* for 20 mins
-Top with powdered sugar frosting and enjoy! :)