Cinnamon Raisin Bread

2 (1/4 ounce) packages of dry yeast
1/3 c warm water (110-115 degrees)
1 c warm milk (110-115 degrees)
1/2 c sugar
6 tbsp butter, softened
2 eggs, lightly beaten
1-1/4 tsp salt
5.5-6 cups flour

Filling:
2-1/2 c raisins
1 c water
1/3 c apple juice or cider
1 egg, beaten

In a large bowl, dissolve yeast in water. Add milk, sugar, butter, eggs, salt, and 2 c flour. Beat for 2 minutes. Stir in enough remaining flour to form a soft dough.

Knead for 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

In a large saucepan, bring the filling ingredients (NOT the egg) to a boil. Reduce heat and cook for 15-20 minutes until almost all the liquid is absorbed, stirring occasionally. Remove from heat.

Punch dough down; knead for about a minute on a lightly floured surface. Divide in half, and roll each half into a 12X8 inch rectangle. Brush with egg, spread with half the filling to within 1/2 inch of edges.

Roll up, starting with a short side; pinch to seal. Place seam side down in a greased bread pan. Cover and let rise until doubled, about an hour.

Bake at 350 for 35-40 minutes or until it sounds hollow when tapped. Cover loosely with foil if it seems to be browning too quickly. Cool on a wire rack.

Yield: 2 loaves

Note: Using 1/2 golden raisins would also be nice, if you have them. This bread has a VERY nice texture.

Source for unedited recipe: Taste of Home Baking

Banana Chip Muffins

1 egg
1/3 c vegetable oil
3/4 c sugar
3 medium ripe bananas, mashed (abt. 1 1/3 cups)
2 c flour
1/2 c oats
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 c mini chocolate chips

Beat egg, oil and sugar until smooth. Stir in bananas. Combine flour, oats, baking sods, baking powder and salt in a separate bowl. Stir into the wet ingredients just until moistened. Stir in chocolate chips.
Fill greased muffin cups 3/4 full. Bake at 375 for 18-20 minutes (toothpick test). Cool in the pan for 5 mins. before removing to a cooling rack.

Yield: 1 dozen regular sized or 40+ mini muffins
Source for original version: Taste of Home Baking
Note: I made these in the mini muffin pan and they were great.

Blueberry Almond Coffee Cake

1 cup flour
1/2 cup sugar
3/4 tsp. baking powder
1/2 tsp salt
1/4 tsp baking soda
1 egg
2/3 c buttermilk (or 1 tsp. vinegar or lemon juice and enough milk to make 2/3 c)
2 tbls butter, melted
1 tsp vanilla
1/4 tsp almond or lemon extract
1 c fresh or frozen blueberries
1/2 c sliced almonds
2 tbls. brown sugar
1/2 tsp cinnamon

Combine the flour, sugar, baking powder, salt and soda. In a separate bowl, mix egg, milk, butter, and extracts until blended. Stir into dry ingredients just until moistened; think mixing muffins. Stir in 2/3 c blueberries.
Pour into a greased 8-inch square baking dish. Top with remaining berries. Combine the almonds, brown sugar, and cinnamon; sprinkle over the top. Bake at 350 for 25-30 minutes (toothpick test).

Notes: Do not thaw frozen blueberries before using. Other nuts can be substituted, but almonds are the best. Also, 1 cup of blueberries really is enough.

Source for the unedited version: Taste of Home Baking

Monkey Bread

4 tubes of refrigerated biscuits (the 7 ½ oz. ones)
1 C. sugar
1 tsp. cinnamon
1 C. brown sugar
¾ C. butter

First you cut each biscuit into quarters. Place them in a baggie (a few quarters at a time)with your cinnamon/sugar mix and shake. Only do a few pieces at a time because otherwise you will end up with a great big clump of dough. You want your individual pieces to be well coated.

Melt the brown sugar and butter in a pan but do not boil it! It will get all separated and gross. Pour it over your biscuits, which have been placed in a well-greased Bundt pan.

Bake at 350 for 30 minutes.

NOTES: This is very good served warm, and not as great once it cools. (Definitely go with the warm option.) Also, 4 tubes of biscuits makes a bundt pan full - definitely at least 8 servings.

Source: Margaret of Minnesota

Caribbean Black Beans

This was one of my 4-H recipes from this year. It was pretty good, but, since most of you didn't get to try it, I thought I'd post the recipe. Warning: It does have a little bit of a kick.

2 cans (15 oz. each) black beans, rinsed and drained
1 medium papaya, peeled, seeded, and diced
2 teaspoons vegetable oil
1 medium red bell pepper, finely chopped
1/2 cup finely chopped red onion
1/2 cup orange juice
1/4 cup lime juice
1/2 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
5 cups hot cooked rice

In 10-inch skillet, heat oil over medium heat. Cook ingredients except rice and beans in oil about 5 minutes, stirring occasionally, until bell pepper is tender-crisp. Stir in beans. Cook about 5 minutes, or until hot. Serve with rice.

Yield: 5 servings

Source: Betty Crocker Cookbook

Here's good instructions on cutting your papaya.

Also, I figured out that the white-ish layer between the fruit and the peel on the papaya is really bitter, so make sure you cut that off.

This is a blue ribbon recipe, so you know it's good....Or that I'm really good at BSing the judge....Which is more likely?..... ;-)

Black Bean and Rice Enchiladas

1 3/4 c water
1 tsp salt, divided
1 c brown rice

1 (15 oz) can black beans
olive oil
1 medium onion, chopped
1 large green pepper, chopped
3-4 cloves garlic
1 tsp cumin
1 tsp chili powder
1/2 tsp pepper

1 med. tomato, diced
1/2 c ripe olives, chopped
1/2 c salsa
12 6-inch tortillas (corn or flour)
2 c shredded cheese (cheddar or Monterrey Jack)

Enchilada sauce
More salsa, sour cream, and guacamole for topping

Bring water and 1/2 tsp salt to boil in small saucepan. Add rice. Return to boil. Lower heat; cover and simmer 35 minutes. Remove from heat, let stand covered for 20 minutes. Stir black beans, liquid and all, into rice.

Heat a small amount of olive oil in a skillet. Add onion, green pepper, garlic, cumin, chili powder, remaining salt and pepper. Cook until vegetables are tender. Add the onion mixture to the beans and rice along with tomato, olives, and salsa. Place about 1/2 cup of this into each tortilla and sprinkle on a couple tablespoons of cheese. Roll and place seam side down in a prepared baking dish. Spread enchilada sauce on the top and sprinkle with cheese. Cover loosely with foil.

Bake at 350 degrees for 25-30 minutes. Serve with salsa, sour cream and/or guacamole.

Serves 8

Apple Glazed Pork Chops

1/4 c flour
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp pepper
2 lbs. pork chops (4)
2 tbsp butter
2 tbsp flour
2 tbsp brown sugar
1 1/2 c apple juice
2 tart apples peeled and sliced (or more - see note)
1/2 c raisins (optional)
1/2 tsp cinnamon

Combine the first 4 ingredients. Coat pork with flour mixture and brown in brown in butter. Stir the 2 tablespoons of flour and brown sugar into drippings to make a thick paste. Gradually add apple juice, cooking and stirring until thickened. Place pork chops in a 2 quart casserole. Arrange apple slices and raisins over pork chops; cover with apple juice mixture. Sprinkle with cinnamon. Cover and bake at 350 º for 1 hour.

Note: You can use more apples and serve the sauce and apples with rice.
Serves 4

Holly's Alfredo Pizza Sauce

1 1/2 tablespoons butter

1 ½ tablespoons flour

¼ tsp salt

1/8 tsp. pepper

¾ cup milk

2 cloves garlic

¾ tsp. dried basil

Melt margarine in saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually whisk in milk. Boil and stir 1 minute. Add ½ cup grated Parmesan cheese.

This sauce makes enough for one large pizza.

Topping suggestions:

Shrimp, green onions, chicken/pesto, red peppers, black olives, fresh mushrooms,Mozzarella.

Bake pizza at 425º for about 14 minutes or until crust/cheese is starting to brown.

This pizza was made with leftover chicken mixed with two cubes (ice cube tray size) of pesto, this sauce, black olives, green onions, Parmesan and mozzarella. Very nice!