King's Hawaiian Bread

King's Hawaiian Bread

6 cups plain flour

3 eggs

1 cup pineapple juice

1 cup water

3/4 cup sugar

1/2 teas. ginger

1 teas. vanilla

2 pkg. yeast

1 stick margarine

Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time, mixing well. Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well. Leave batter in bowl and cover with cloth and place in warm place.  Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour.  Knead about 10 times. Divide into 3 equal parts and place in well  greased round cake pans. Cover and place in warm place and let rise about 1 hour. Bake at 350 degrees 25 to 30 minutes.

Pumpkin & Cheese Spice Bread

Pumpkin & Cheese Spice Bread

For the Cheese Batter:

8 oz cream cheese, room temperature

1 large egg, room temperature, lightly beaten

1/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

For the Pumpkin Spice Batter:

3/4 cup brown sugar, lightly packed

2 large eggs

3/4 cup pumpkin puree

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

Other:

Butter, to grease the pans

For the Cheese Batter:  Use a handheld electric mixer to beat together all ingredients until smooth and creamy.

For the Pumpkin Spice Batter:  Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.

In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla.  In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.  Gradually stir the dry ingredients into the wet, being careful not to over-mix.  Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top.  Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.  Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

Banana Nut Bread with Yellow Cake Mix

Banana Nut Bread with Yellow Cake Mix

1 (18.25 ounce) box yellow cake mix
3 eggs
1/3 cup oil or applesauce

3 to 5 ripe mashed bananas
1 cup chopped pecans or walnuts
Heat oven to 350 degrees F.  Mix mashed bananas with eggs, oil or applesauce if using cake mix and nuts.  Pour into 2 greased and floured loaf pans or a Bundt pan and bake for approximately 30 to 35 minutes, depending on your oven. Remove from oven and let cool 10 minutes, then remove to a wire rack to cool completely.  NOTE: Bundt pan, bake approximately 45 minutes.

Zucchini Bread

Zucchini Bread

3 eggs

1 c vegetable oil

2 c granulated sugar

2 c grated zucchini

2 tsp vanilla

3 c flour

1 tbsp ground cinnamon

1 c walnuts

1/2 to 1 cup raisins or dates, optional

Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.  Mix together flour and cinnamon; mix lightly. Add dry ingredients to first mixture, stirring to blend. Stir in walnuts and raisins or dates, if using.  Pour batter into two loaf pans, 9x5x3-inches in size. Bake at 325° for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean.  Cool and serve or wrap and freeze.

Artichoke Bread

Artichoke Bread

1 (14 ounce) can artichoke hearts, drained and chopped

2 green onions, sliced

2 cloves garlic, chopped

4 ounces cream cheese, room temperature

1/4 cup mayonnaise

1/2 cup sour cream

1/2 cup mozzarella, shredded

1/4 cup Parmigiano reggiano (parmesan), grated

1 loaf Italian bread, sliced in half lengthwise

Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and Parmigiano reggiano reserving some of the cheese.  Hollow 1/2 an inch out of the center of both halves of the bread.  Spread the mixture into the hole in the bread slices and top with the reserved cheese.  Bake in a preheated 350F oven covered in foil for 20 minutes.  Remove the foil and continue to bake until the cheese is melted and golden brown.

Mayonaisse Biscuits

Mayonaisse Biscuits
2 cups self-rising flour
2 tablespoons white sugar
1 cup milk
1/3 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.