Chocolate Banana Bread

Chocolate Banana Bread

1/2 c. softened butter
2 eggs
2 Tbs cocoa
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla
1 c. mashed ripe banana (2-3)
1/2 c. sour cream
1 c. sugar
1 c. white flour
1/2 c. wheat flour
1/2 c. chocolate chips

Beat eggs and butter together. Beat in cocoa, salt, baking soda, cinnamon and vanilla. Add and beat banana and sour cream. Mix in sugar. Mix in flour. Stir in chocolate chips.
Bake in loaf pan for 55 minutes at 350.

The Ultimate Breadsticks

This breadstick recipe I found on recipezaar.com, and it makes a ton. I usually half it, and it still makes a lot. I love it because you can make some garlic for dinner, and then some cinnamon/sugar ones for dessert.

The Ultimate Breadsticks
32 huge breadsticks

Ingredients
2 tablespoons dry yeast
3 cups lukewarm water, divided
2 tablespoons sugar
1 tablespoon salt
1/4 cup oil
8 cups flour
1/2 cup butter, melted (1 1/2 t. garlic salt may be added depending on variation used)
Directions
In a large bowl, dissolve yeast in 1 cup of water with sugar.
Let stand 5 minutes.
Add the rest of the ingredients except the butter.
Stir into dough and knead until smooth and elastic and slightly sticky (I use a heavy- duty mixer).
Place in greased bowl, cover and let rise until double, about 1 hour.
Punch down. Divide dough in half.
Roll one half dough out into a 12 x 18 inch rectangle on a floured surface.
Brush with melted butter.
Cut dough in half vertically, and then cut horizontally into 8 strips (16 bread sticks from one half of dough).
Repeat this same step with other half of dough. You should have 32 bread sticks all together.
Now at this point you can do the following variations:.

Cheesy Bread Sticks: Press buttered side down of breadstick in freshly grated Parmesan cheese. Twist bread stick multiple times and lay out on parchment lined cookie sheets. (I do about 8 to a pan-parchment necessary so the cheese won’t stick to the pan). Cover and let rise 30 minutes or until double in bulk and then bake. After baking, brush with remaining melted garlic butter.

Garlic Butter Bread Sticks: Twist bread sticks that have already been spread with garlic butter mixture. Place on greased baking sheet and let rise 30 minutes. After baking, brush again with melted garlic butter.

Herb & Cheese Breadsticks: Use plain melted butter to spread on dough, then sprinkle bread sticks with Parmesan cheese and Salad Supreme. Place on sprayed baking sheets and let rise 30 minutes before baking. Brush again with remaining melted butter after baking.

Pizza Breadsticks: Let buttered bread sticks rise on parchment lined baking sheets 30minutes. Spread with pizza sauce and place pepperoni on top. The last 5 minutes of baking add shredded cheese.

Cinnamon Sugar Breadsticks: Dip bread sticks in 1 stick melted of butter (skip the brush with melted butter step). Roll in a mixture of 2 cups brown sugar and about 1 Tbsp cinnamon (might need more sugar mixture depending on how much you use). Twist and let rise on parchment lined baking sheets. Bake.

Spray pans or use parchment paper and cover lightly while rising.
**Let bread sticks rise 30 minutes before baking.
***Note all bread sticks will be cooked 15 to 18 minutes at 350° or until lightly browned.

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

I found this Cinnamon Roll recipe online, and it was a gold mine. I will NEVER use a different recipe. What's the use when you have finally found perfection?

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour


Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon


Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk


In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter - about 4 hours, then let rise until doubled).