NOT SO SPICY, SPICY CORNBREAD

1 cup all purpose flour (can use whole wheat flour)

1 cup yellow cornmeal

2 Tablespoons sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2/3 cup low-fat sour cream

2/3 cup low-fat milk

2 large eggs

6 Tablespoons melted butter

3/4 shredded cheddar cheese

3/4 cup sweet corn kernels (fresh, frozen or canned, canned will add a sweetness to the bread)

1/2 jalapeno chile, diced with seeds and ribs removed

Preheat oven to 400˚ F.  Spray a 10" oven safe skillet (like cast iron) or a 9x9 casserole. In a large bowl, mix together flour, cornmeal, sugar, baking soda, salt and cayenne pepper. In a separate bowl, combine sour cream, milk and eggs until well blended. Combine wet and dry ingredient, but be careful not to over mix. Fold in the cheese, corn and jalapeno. 

Pour batter into prepared pan, bake until the cornbread is golden brown and a knife inserted in the center comes out clean, this will take appox. 20 minutes. Allow to cool for 5 minutes and serve. 

* Feel free to play with this recipe a little. Keep the basic bread part the same but change up the add-ins (Cheddar, corn and jalepeno). I am a huge fan of the jalepeno cornbread muffins at Paradise Bakery so I love the jalepeno, but don't want it so spicy it is uncomfortable. The half works best for me. If you like it hot, go all in. You could also try making it a little sweeter by increasing the sugar another tablespoon.  

**This recipe is lightened and modified from Comfort Food by Rick Rodgers 

BANANA BREAD

Makes a small loaf

INGREDIENTS:
3 large well-ripened bananas
1 egg
2 Tablespoons vegetable oil
1/3 cup milk
1/3 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cup flour (whole wheat is best and will still taste delicious)
INSTRUCTIONS
1. Preheat oven to 350 degrees
2. Peel the bananas. Put them in a mixing bowl. Mash the bananas with a fork.
3. Add the egg, oil, milk, sugar, salt, baking soda, and baking powder. Mix well with a fork.
4. Slowly stir the flour into the banana mixture. Stir for 20 seconds until the flour is moistenened.
5. Lightly grease the bread pan with a little oil - OR- cooking spra -OR- line it with wax paper.
6. Pour the batter into the bread pan.
7. Bake for 45 minutes until a toothpick inserted near the middle comes out clean.
8. Let the bread cool for 5 minutes before removing it from the pan.

Optional: Mix in some chopped walnuts for an added crunch and extra protein!
Note: the key to good banana bread is to use well-ripened bananas that are covered with brown speckles.
Cost: Per recipe: $1.06
Source: Adapted from Pennsylvania Nutrition Education Network.

OATMEAL DINNER ROLLS

Oatmeal Dinner Rolls

2 cups water

1 cup quick cooking oats

3 T. butter or margarine*

2 env. Active dry yeast

½ cup warm water

1 T. sugar

4 cups all purpose flour (I use at least half whole wheat)

1 ½ t. salt

1/3 cup packed brown sugar (honey can be used)

Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110 degrees (about 15 to 20 mins is what I do). Stir together yeast, ½ cup warm water, and 1 T. sugar in a 2-cup measuring cup; let stand 5 minutes. Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth. Turn dough out onto a floured surface; knead till smooth and elastic, about 5 minutes(I do this in with a kneader hook in my Kitchen Aid). Place in a well-greased bowl, turning to grease top. Cover and let rise in warm place (85 degrees) free from drafts, 1 hour or until double in bulk. Punch down dough and divide in half; shape each portion into 8 balls. Place evenly into 2 lightly greased round cake pans. Cover and let rise in warm place free from drafts, 30 minutes or until doubled in bulk. Bake at 350 for 15-20 minutes or until golden brown. Makes 16 rolls.

* I have substituted applesauce ( and even applesauce with cinnamon) for the butter. Just add the applesauce in with all in the ingredients and not with the water.

This makes good cinnamon roll dough too!

Source: Adapted by Lisa Rice, USU Extension Office - Provo from Southern Living magazine.

BREAD IN A BAG

1 1/2 cups whole wheat flour

2 1/2 cups all-purpose flour, divided

1 package (1 T.) rapid rise yeast

2 tablespoons sugar

1 teaspoon salt

1 1/2 cups very warm water (125º — 130°)

2 tablespoons canola oil

Cooking spray

Combine whole wheat flour, yeast, sugar, and salt in a 1

gallon zippered plastic bag. Add water and oil. Seal bag

and knead with fingers to blend ingredients. Add 1 1/2

cups all purpose flour and work until well blended. Add

enough of remaining flour and knead in bag until dough

forms a soft ball and pulls away from the bag.

Turn dough onto lightly floured surface and knead 15 to

20 times or until smooth and elastic. Spray dough with

cooking spray and cover with bag. Let rest 10 minutes.

Punch dough down and divide into 2 equal pieces.

Shape each piece of dough. Roll into a rectangle. Then

roll up tightly from short end. Pinch seam and ends to

seal. Place seam side down in bread loaf pans coated

with cooking spray. Cover; let rise in warm, draft free

place until doubled in size, about 20-30 minutes.

Bake at 350° for 20 – 30 minutes and top is browned.

Remove from pans and cool on wire racks.

Yield: 2 loaves

CRANBERRY PUMPKIN MUFFINS

INGREDIENTS

2 cups flour 3/4 cup sugar

3 teaspoons baking powder 1/2 teaspoon salt

1/2 teaspoon cinnamon 3/4 teaspoon allspice

1/3 cup vegetable oil 2 large egg, large
3/4 cup canned pumpkin 2 cups fresh or frozen chopped cranberries

Instructions:

1. Preheat oven to 400 degrees.
2. Sift together dry ingredients (flour through allspice) and set aside.
3. Beat oil, eggs, and pumpkin together until well blended.
4. Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
5. Fold in chopped cranberries.
6. Spoon into paper lined muffin cups.
7. Bake at 400 degrees for 15 to 30 minutes.

8. Voilà! You now have a festive and tasty snack!

*Here is where having toothpicks on hand comes in handy. Simply stick a toothpick in the middle of a muffin and pull it out. If it comes out covered in dough, they need to cook longer. If it comes out clean, they're probably done.