Cinnanmon Rolls

1 1/2 cups warm water (approx 110-120 degrees)
1/4 cup sugar
1 Tbs. yeast

*Mix these 3 ingredients and let sit for approximately 10 minutes, until nice and bubbly.

Add:
2 eggs
1/2 cup Oil (I use Canola)
1/4 cup dry milk
1 tsp. salt
5 cups flour- added gradually

I mix the first three thing in with the water and yeast and then start adding flour 1 cup at a time may need more until dough pulls away from sides of bowl, the dough shouldn't be sticky. Either let machine knead for 10 minutes or do it by hand.

Let sit and rise until doubled.

Divide dough in half, roll our half of it until flat and in a rectangular shape (if you have a silpat that is an excellent guide!). Spread room temperature butter on it and then a generous helping of cinnamon sugar (I make it with cinnamon and brown sugar). Roll up and pinch edge to "seal" it closed. Use a sharp knife to cut into about 1 inch increments and place on pan. Space them with a little space in between as they will need to rise again (about 4 across and 5 down on a big jelly roll pan). Repeat process with second batch. You will need more than one pan. *Note if you are making these in advance for something this is the point you could put them in the freezer for later baking, it is good up to 1 week*.

Let rolls rise until about doubled again and then bake in preheated oven at 375 for 15 minutes. Place pan on cookie sheet and let cool for 5-10 minutes and then frost.

Frosting:
1/2 stick of butter- room temp
4 oz package of cream cheese- room temp
1 tsp. vanilla
1 lb. of powdered sugar

Mix these four ingredients until desired consistency, if needed you can add a little milk.

Makes approximately 2 dozen.

This fabulous recipe is from my mother in law Vannie.

Banana Bread

1/3 cup butter (room temp)
1 1/2 cups white sugar
4 bananas
2 eggs
1 cup sour cream
1 tsp vanilla
1 tsp cinnamon
1/4 tsp cloves (opt)
1/4 tsp nutmeg (opt)
1/4 tsp salt
1 1/2 tsp baking soda
2 1/2 cups flour
chopped walnuts (if you like that sort of thing, yuck!)

side dish:
white sugar and cinnamon for a little cinnamon sugar

Preheat oven to 325. Cream butter and sugar. Mix in eggs, then bananas, sour cream, vanilla, cinnamon and nutmeg and cloves if you add them. Mix well. Mix in salt, soda and flour. Grease pans and then coat bottom and sides with the cinnamon sugar. Pour in batter and top with a little more cinnamon sugar if you want. Bake for 1 hour 10 minutes, or until a toothpick inserted near center comes out clean. I bake for about 40 minutes and check, if the tops are a little too brown already I throw on a sheet of foil to stop it from browning too much more while it cooks the rest of the time.

I made this and decided to throw in the nutmeg and cloves and then to top with the cinnamon sugar. It is super yummy and the sugar gives it a little coating. This will make 5 mini loaves or 2 regular size loaves. The time and temp are for 2 glass pans. This is a great moist flavorful banana bread.

Banana Bread

1 cup butter
2 cup sugar
6-7 smashed bananas
4 eggs- well beaten
2 tsp vanilla
5 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 cup milk + 3 tsp vinegar (combine in a small dish)
Chopped Walnuts (Opt)

Cream butter and sugar together, blend in bananas, eggs, and vanilla. Mix together flour, salt and soda and add to the mixture, alternating with milk. Add chopped nuts if you want. Makes 2 loaves. Bake at 325 for 1 hour 20 minutes or if glass dishes bake 300 for 50-55 minutes.

Buckwheat Pancakes (Jeff's favorite)

1 pkg active dry yeast
1/2 cup warm water
2 cups cold water
2 cups Buckwheat flour
1 cup Gold Medal Flour
1 1/2 tsp. salt
1/4 cup butter-melted
1 Tbs molassas
1 tsp. baking soda, dissolved in a 1/2 cup HOT water

Dissolve yeast in warm water. Add cold water. Blend in flours and salt, stir in. Beat vigorously until smooth. Cover and refridgerate overnight (at least 8 hours +). In morning stir in butter, molassas, and soda dissolved in the HOT water. Let stand at room temp for 30 minutes and bake on your griddle.

Honey Whole Wheat Bread

3 C. whole wheat flour
1/3 C. gluten flour (you can use white flour as it has gluten in it)
1 ½ T. instant yeast
2 ½ C. hot water
1 T. salt
1/3 C. oil
1/3 C. honey
1 ½ T. lemon juice
3 C. whole wheat flour (I do white flour here and just do half and half)


Mix together first 3 ingredients in a mixer with a dough hook. Add water all at once and mix for one minute. Cover and let rest for 10 minutes. Add salt, oil, honey and lemon juice and beat for one minute. Add last flour one cup at a time, beating between each cup. Beat for about 10 minutes until dough pulls away from side of bowl. This makes a very soft dough. (if you're using a Kitchen-Aid, this may climb up the collar of your dough hook. Lube the hook and collar and don't walk away from it while it's kneading. You may need to stop the mixer and push the dough back down a few times. Slip it over the hook, rather than pushing it through, so you don't disrupt the gluten strands.)


Preheat oven to lukewarm (I do about 200 degrees) for one minute and then turn off. Turn dough onto oiled counter top. Divide into 2 loaves and place into 2 4X8 bread pans, previously sprayed with a non-stick spray. Place in warm oven to let rise for 15 to 20 minutes, until dough reaches about ½ inch above top of pan. Do not remove from oven. Turn oven on to 350 degrees and bake for 30 minutes. (Start timing when you first turn on the oven, not when the oven reaches temperature.) Remove from pans and cool on rack.


I buy my Wheat Flour from Freash & Easy, it is really good. Also even with the half and half with the wheat and white flour it can be hard on kids systems so you may want to do more white flour than that, or just monitor how much they have!