BREADS (YEAST)
___________________/BREAD RECIPES\____________ from Grandma Vera Klous
ROLLS
1 cup milk
2 eggs
1 1/2 cup lukewarm water
1/4 cup shortening
4 TBSP yeast
8 cups flour
1/2 cup sugar
4 tsp salt
Let rise double it's size once. Then punch down and leave for 10 minutes. Shape into rolls. Let rise and bake.
Cinnamon rolls in muffin pans. Put in bottom of each muffin pan,
1 1/2 tsp Brown sugar
1/2 tsp melted butter
3 or 4 pecans
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/ Potatoe bread \
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from Betty Given
YUMMY POTATO BREAD
2 cups warm water
½ cup margarine
2 packages yeast
1 cup mashed potatoes
1/4 cup sugar
powdered milk (optional)
1 TBSP salt
7 1/2- 8 cups flour
Start yeast working with a little sugar and warm water. Mix ingredients, using 1/2 of the flour. Stir well. Knead in remaining flour. Knead well, allowing dough to rest for at least 5 minutes. Then knead about 10 minutes till dough is soft and elastic and small blisters appear. If using whole wheat flour, mix it in first and finish with white flour. You can use as little as 1 cup of white flour and still get a nice loaf of bread.
___________________________/White BREAD\______
from Judy Niemi
BASIC WHITE BREAD
Dissolve: 2 Pkg dry yeast
3/4 cup lukewarm water
1 TBSP sugar
Combine: 3 cups lukewarm water
3 tsp salt
1/2 cup oil
2 eggs, beaten
1/2 cup sugar(1/4 c honey)
4 1/2-5 lbs flour=12 c.
Mix together, putting oil in after some flour has been added.
Makes 4 large loaves. Bake at 350 for 30 minutes.
___________________________/Hamburger Buns\______
from Bonnie Mellak
HAMBURGER BUNS (2 HR ROLLS)
1/2 cup shortening
1 tsp salt
1/2 cup sugar
Add 1 cup boiling water.
Beat all together.
Add: 2 beaten eggs
2 pkg yeast dissolved in 1 cup lukewarm water.
Add: 6 cups flour
Beat well. Knead to make soft. Let rise 1 hour and shape into rolls and rise again. Bake 400-425 for 10-12 minutes.
___________________________/Soft Pretzels\______
SOFT PRETZELS
1 pkg yeast
1/2 tsp salt
1 1/2 cup warm water
1 egg
2 tsp sugar
course salt
4 cups flour
Mix like bread dough and form into pretzel shapes.
Bake at 400 for 15 minutes.
___________________________/90 min. Bread\___ from Clara Niemi
SPENCER W. KIMBALL'S 90 MINUTE BREAD
4 cups warm water
8 TBSP sugar
4 pkg yeast
4 TBSP melted shortening
4 tsp salt
7-8 cups flour
Dissolve yeast in 1 cup water. Mix in the rest of ingredients. Mix into a soft dough, not sticky. Cut in 4 pieces. Let stand 15 minutes. Using heavy wooden mallet, pound each piece 1 minute. Form into 4 loaves and let rise 30 minutes.
Bake 350 for 30 minutes or until brown.
___________________________/White Bread \_______ from Grandma Vera Klous
WHITE BREAD
2 pkg yeast
1 TBSP salt
2 cups lukewarm water
2 TBSP shortening
2 cups lukewarm milk
12 cups flour
3 TBSP sugar
Mix as for bread dough and let rise twice. Makes 2-3 loaves.
This was all that was on Grandma's recipe card.
___________________________/W/W Bread \_______
from Marilyn Gordhamer
WHOLE WHEAT ROLLS
Dissolve till bubbly: 1 cup warm water
3 TBSP yeast
1 tsp sugar
3 1/2 cups warm potato water
2/3 cup oil or shortening
2 TBSP salt
7-8 cups whole wheat flour
1/2 cup brown sugar or honey
4-5 cups white flour
1 TBSP baking powder
Add yeast mixture to potato water, add salt, sugar, stir till all dissolved. Add 6 cups whole wheat flour. Beat till smooth. Use electric mixer if you want. Add rest of whole wheat , bkg powder & oil. Mix well by hand (wooden spoon). Gradually add white flour, mixing well till you can't mix with a spoon. Knead enough white flour into dough to make a soft dough. knead 10 minutes. Put in covered bowl and let rise till double. Punch down, shape into rolls and let rise till doubled. Bake 350 for 20-25 minutes.
Makes 4 doz rolls. (For sweet rolls add more sugar. For bread omit baking powder. Makes 4 loaves of bread.)
___________________/Basic White Bread\_______
from Faye Ikola
BASIC WHITE BREAD
4 cups warm water from
2 pkg dry yeast
1/2 cup sugar
1/2 cup melted shortening
1 Tbsp salt
Flour
Dissolve yeast in 1/4 cup warm water; set aside. Mix water, sugar, salt and shortening. Add 4 cups flour and mix well. Add dissolved yeast; and enough flour, a little at a time, to make a soft, elastic dough. Grease large bowl and top of dough. Cover with a clean towel. Place in warm place. Let rise until doubled. Punch down let rise until double again. Put into 4 loaf pans. Let rise. Bake at 375 degrees for 35 to 40 minutes. Remove from pans, brush tops with butter. (NOTE: This is my favorite bread recipe. J.K.)
___________________________/Basic Bread\_______
from The Burtenshaw's
BASIC BREAD
6 cups hot water
1 cup honey
6 tsp salt
1 cube butter
1 large can sego milk
Cool with milk then add 4 heaping TBSP yeast-let dissolve.
Add flour till too sticky or hard to stir, then knead on well floured board till right consistency of bread. Let raise once. Put in pans. Rise again.
Bake 350 for 30 minutes or until browned.
Mix 4 heaping tsp or 4 level TBSP to 8 oz hot water.
___________________________/Hawaiian Rolls\_______
from Jessie
MOM COON'S HAWAIIAN CINNAMON ROLLS
2 TBSP yeast
2 fresh eggs
1 ½ cup warm water
¾ cup veg oil
½ cup cane sugar
5 cups flour
1 tsp salt
½ cup butter(for spreading)
Icing: ½ cup finely chopped Macodamin nuts and Walnuts
½ cup butter
2 TBSP evaporated milk
¼ tsp lemon extract
¾ lb powdered sugar
¼ tsp almond extract
Filling: cinnamon and brown cane sugar to taste
Mix yeast and warm water and sugar. Blend together eggs, oil and slat. Add 1 cup of flour and then oil mixture to yeast. Mix well and let rest about 5 minutes. Melt butter for icing and spreading. Add rest of flour to bread mixture, stirring in gradually and then knead for about 15 minutes. Let rise till doubled in a greased, covered bowl. Punch down and roll in rectangle to 1/4 in thick. Spread with butter and sprinkle with cinnamon and br. sugar. Roll up lengthwise and cut into 1" pieces. Put on greased pan and let rise to double again. Then Bake for about 20 minute at 350. Then sprinkle nuts and icing on top and bake a few more minutes if desired. Makes 2 dozen.
___________________________/3 Wheat Batter\_______
from Barb Kuzma
THREE WHEAT BATTER BREAD
1 pkg dry yeast
1/2 tsp ginger
1/2 cup warm water
1 TBSP honey
Combine and leave in warm place 20 minutes.
2 TBSP honey
1 tsp salt
1 can evaporate milk
2 TBSP oil
Stir into first mixture.
2 1/2 cup reg flour
1/2 cup wheat germ
1 1/4 cup wheat flour
1/4 cup cracked wheat
Mix these together and combine slowly with liquids.
Spoon into casserole (greased) dish or loaf pan (greased). Cover with greased waxed paper. Let rise 60 minutes. Bake at 350 for 45-50 minutes.
___________________________/W/W French\_______
from Joan Zizka
EASY WHOLE WHEAT FRENCH BREAD
2 1/2 cup very warm water
2 TBSP sugar
1 TBSP salt
2 TBSP oil
3 cups flour (unbleached white)
3 cups whole wheat flour
2 pkg yeast (2 TBSP)
Into large bowl pour water, then add sugar, salt, oil, 3 cups flour and yeast. Beat well 2 to 3 minutes. Stir in whole wheat flour. Leave spoon in batter (wooden spoon). Cover bowl. Let rest 10 minutes, then stir down. Repeat until dough has been stirred down 5 times. Turn onto floured board. Knead only till dough coated with flour and can be handled. Divide into two. Roll each into rectangle about 9" to 12" and roll up like jelly roll from long side. Pinch edges and ends to seal. Arrange lengthwise on large greased cookie sheet sprinkled with corn meal, leave room for both loaves. Cover, let rise 30 minutes. Cut 3 gashes at an angle on top. Brush with and egg beaten with water. Bake at 400 degrees for 25 to 30 minutes - till sightly browned.
____________________/Cheese Dill Bread \_______
from Barb Kuzma
CHEESE DILL BREAD
1 can evaporated milk
2 tsp salt
3 TBSP sugar
1 tsp dill weed
3 TBSP minced onion
1 cup grated parmesan cheese
3 TBSP margarine or butter
Heat together in pan to 110 degrees. (Butter and cheese do not have to be melted)
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1 pkg dry yeast
¼ cup warm water
Dissolve together and add to warm milk mixture.
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1 ½ cup flour
Beat into above mixture till smooth.
Then add 2 eggs, one at a time.
Beat into above mixture 2 ¼ cup flour.
Mix well.
Let rise 45 minutes. Stir batter down and spoon into greased casserole or bundt pan. Let rise till double. Bake at 350 for 40-45 minutes.
___________________________/Basic Bread\_______
from Joan Zizka
CRESCENT ROLLS EASY
1 cup milk
1/2 cup sugar
1 1/2 tsp salt
1/2 cup margarine
6 to 7 cups flour (4 wh wheat and 2 white or 3 wheat and 3 white or ?)
3 eggs
1 cup cool water
2 TBSP yeast
Scald milk and add sugar and margarine and salt- Cool. Add beaten eggs and cool water (1 cup). Mix dry yeast with some flour (1 cup) or add yeast to lukewarm water with 1/2 tsp sugar and let sit till frothy.
Stir flour into liquids, stir with wooden spoon. Do NOT knead. Dough is soft. Let rise in refrigerator several hours or overnight covered.
Divide dough in half. Roll into circles on floured board. Brush with melted margarine. Cut into crescents. Use pizza cutting wheel.
Place rolls on greased sheet. Let rise 1 hour. Bake at 350 till golden, about 10-20 minutes.
_______________________________________/RECIPE\_______ From the Kitchen of Nichole
2 c flour
4 tsp. baking powder
2 tsp. pumpkin pie spice
½ tsp. soda
1 tsp. salt
1 ½ cups pumpkin
1 c brown sugar
2 eggs
½ c milk
½ c oil
2 cups quick oats
Mix dry ingredients and set aside. Combine pumpkin, brown sugar, eggs, milk,
and oats in a bowl. Add dry ingred. Mix just until moistened. Spoon in
muffin tins. Top with crumb topping.
Bake 18-20 min at 400°
Brown sugar crumb topping
1 c brown sugar
2 Tblsp. flour
½ tsp. pumpkin pie spice
1/4 c margarine
Mix until crumbly
I collect corn bread, brownie, and pumpkin recipes,
This one is light and sweet. Don't tell any Southerners, they don't put much sugar in cornbread.
But OOOH they are good!
Coffee Shop Corn Muffins
1 1/4 c cornmeal
1 c flour
1/3 c packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 c buttermilk
3/4 c vegetable oil
IN a bowl combine dry ingredients. In a separate bowl beat egg, buttermilk, oil together. Stir into dry ingredients just until moistened. Fill greased and paper lined muffin cups 3/4 full and bake at 425 for 12-15 minutes.. Cool in pan for 10 minutes before removing to a wire rack.
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Here is a good sweet variation
Maple Corn Bread
1 1/4 c flour
1/4 c cornmeal
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
3/4 milk
1/2 c maple syrup
3 Tbsp vegetable oil
Combine dry ingredients. Beat together milk, syrup, egg and oil.. Stir into dry ingredients just until moistened.
Pour into a greased 9 in sq baking pan and bake at 400 for 20-22 minutes. cool for 10 minutes before cutting and serving.
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Here is my fave all-around recipe. It is the one on the baking powder can.
1 c cornmeal
1 c flour
1/4 c sugar
1/2 tsp salt
4 tsp baking powder
1 egg
1 c milk
1/2 c shortening, softened
Stir together dry ingredients. Beat together egg milk and shortening. Stir into dry ingredents just until moistened. Bake in greased 8 in sq pan at 425 for 20-25 minutes.
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BREAD STICKS
Dissolve: 1 T sugar
1 T yeast
1 ½ cups water
Add: 3 cups flour
1 tsp salt
Mix all ingredients together. Knead for 5 minutes.
Pour ½ cup melted butter evenly over cookie sheet, sprinkle with garlic salt or powder.
Roll dough out ½ inch thick, cut into ½ to 1 inch strips.
Roll strips in butter. Sprinkle with parmesan cheese.
Let rise 10-15 minutes.
Bake at 350 degrees for 20 minutes.
Carla Moore’s Rolls
Makes 24 - 36 rolls bake at 350 degrees
Combine and let dissolve 5 minutes:
2 T yeast
½ cup warm water
Add: 1 T sugar
Let sit.
Scald: 1 cup milk
Stir into milk:
¼ cup margarine (not butter). Cool
Mix in large bowl with milk mixture:
1/3 cup sugar
1 tsp salt
Add: yeast mixture
Add and stir until sides of bowl are clean
2 beaten eggs
3 ½ - 4 cups flour
Pour dough into greased bowl. Cover. Let rise 1 hour or more. Shape. Put on greased cookie sheet. Let rise to double. Bake 12 - 20 minutes at 350 degrees.
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Coffee Shop Corn Muffins
1 1/4 c cornmeal
1 c flour
1/3 c packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 c buttermilk
3/4 c vegetable oil
IN a bowl combine dry ingredients. In a separate bowl beat egg, buttermilk, oil together. Stir into dry ingredients just until moistened. Fill greased and paper lined muffin cups 3/4 full and bake at 425 for 12-15 minutes.. Cool in pan for 10 minutes before removing to a wire rack.
Here is a good sweet variation
Maple Corn Bread
1 1/4 c flour
1/4 c cornmeal
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
3/4 milk
1/2 c maple syrup
3 Tbsp vegetable oil
Combine dry ingredients. Beat together milk, syrup, egg and oil.. Stir into dry ingredients just until moistened.
Pour into a greased 9 in sq baking pan and bake at 400 for 20-22 minutes. cool for 10 minutes before cutting and serving.
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Here is my fave all-around recipe. It is the one on the baking powder can.
1 c cornmeal
1 c flour
1/4 c sugar
1/2 tsp salt
4 tsp baking powder
1 egg
1 c milk
1/2 c shortening, softened
Stir together dry ingredients. Beat together egg milk and shortening. Stir into dry ingredents just until moistened. Bake in greased 8 in sq pan at 425 for 20-25 minutes.
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This is another fave but I can no longer find that kind of soup mix. If you can, try this one; it is terrific!
1 envelope Lipton Fiesta Herb with Red Pepper soup mix
1 1/2 c cornmeal
1 c flour
1/2 c sugar
1 tbsp + 1 tsp baking powder
3 eggs, beaten
1 1/2 c milk
1/3 c oil
Combine dry ingredients. Make a well. Beat eggs, milk and oil. Stir into dry ingredients just til moistened. Pour into 9 in sq baking pan and bake at 425 for 25 minutes.
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Mexican Corn Bread
1 c flour
1 c cornmeal
2 tbsp sugar
3 tsp baking powder
1/2 tsp salt
1 c milk
1/4 c oil or melted shortening'
2 eggs, slightly beaten
1 can chopped green chiles, drained
1/4 c chopped onion
1/2 c shredded cheddar cheese
Combine dry ingredients. Stir together milk, oil and eggs, stir into dry ingredients just until moistened. Fold in chiles, onions and cheese. Bake in 8 or 9 in greased pan at 425 for 20-25 minutes.
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FLOUR TORTILLAS
(original Mexican Recipe)
6 cups flour (all white or 3 white & 3 whole wheat)
3/4 cups shortening
2 tsp salt
1 TBSP baking powder
Add enough hot water to make a soft dough. Pinch off a piece and roll quite thin & fry on ungreased griddle till lightly browned and turn and fry other side. Variation: use 3 cups masa harina corn and 3 cups white flour.
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LEFSE
3 cups mashed potatoes
3 TBSP Crisco (Lard is better)
2 TBSP sugar
1 tsp salt
1 cup flour
Mix only this much at a time. Mix well. Form into small walnut size balls and roll paper thin on floured board. Fry on ungreased hot griddle for 1 minute each side or until light brown spots appear. Cool on rack. Enjoy. Wrap in paper towels and keep moist if not eaten right away or they dry out quickly.
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7 WEEK BRAN MUFFINS
2 cups 100% Bran
2 cups Boiling water
Soak and cool.
1 cup shortening
5 cups flour
4 beaten eggs
5 tsp soda
3 cups sugar
1 tsp salt
1 quart Buttermilk
4 cups Kellogg's Bran Flakes
Cream fat and sugar. Add eggs. Add buttermilk and soaked 100% Bran.
Sift dry ingredients and add with flakes.
Mix until moist. Keeps 6-7 weeks in refrigerator.
Bake 375 for 25 minutes. (Mix in a large bowl.)
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BREAK APART ROLLS
2 loaves frozen bread dough
1/2 cup margarine (do not use butter, it burns)
1 cup brown sugar
1 large or 2 small pkg Vanilla Pudding Mix (not instant)
2 TBSP milk
1/2 tsp cinnamon
Thaw out dough only so you can cut it. Cut 1" rounds and put in greased 9x13 pan. Melt margarine and add other ingredients and mix well. Pour over dough., Sprinkle with cinnamon. Let rise 1 1/2-2 hours. Bake 350 oven for 30 minutes. Let stand for 15 minutes then turn out on waxed paper. VERY, VERY GOOD!!!
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POPPY SEED LEMON BREAD
1 pkg Lemon Cake Mix
1 pkg Instant Lemon Pudding (small)
4 eggs
1 cup water
1/2 cup oil
1 TBSP poppy seeds
Mix together Pour into 2 regular greased and floured loaf pans.
Bake 350 for 40-45 minutes.
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MORNING GLORY MUFFINS
Mix: 2 cups flour
Stir in: 2 Cups grated carrots
2 tsp baking soda
½ cup raisins
1 ¼ cup white sugar
½ cup nuts
2 tsp cinnamon
½ cup coconut
½ tsp salt
1 apple, pared & grated
In a separate bowl beat:
3 eggs
1 cup oil
2 tsp vanilla
Stir beaten eggs, oil and vanilla into other mixture till just combined. Spoon into muffin cups to top. Bake 350 for 20-25 minutes. Makes 12 large muffins or 24 small.
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RHUBARB NUT BREAD
1 ½ cup brown sugar
1 cup sour milk or buttermilk
2/3 cup oil
1 ½ cup diced fresh rhubarb
1 egg
2 ½ c
flour
1 tsp each soda, salt, vanilla
½ cup chopped nuts
Beat together brown sugar, oil, eggs. Mix soda, salt vanilla and sour milk. Add to first mixture. Add flour. Then nuts and rhubarb. Pour into 2 greased loaf pans. Sprinkle top with mixture:
½ cup brown sugar
½ tsp cinnamon
1 TBSP butter.
Bake 350 for 1 hour.
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PUMPKIN BREAD
2/3 shortening
2 tsp soda
2 2/3 cup sugar
1 ½ tsp salt
4 eggs
½ tsp baking powder
1 lb pumpkin
1 tsp cinnamon
2/3 cup water
1 tsp cloves
3 1/3 cup flour
2/3 cup chopped nuts(opt)
2/3 cup raisins (opt)
Cream sugar and shortening. Add eggs, pumpkin, water. Blend in flour mixture.
Pour into 2 well greased loaf pans. Bake 350 for 65-70 minutes.
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CRANBERRY BREAD
Sift: 2 cups flour
Combine:1/4 cup shortening, mlted w/ 2 T water
1 ½ tsp baking powder
½ cup orange juice
½ tsp soda
1 egg, beaten
½ tsp salt
1 cup cranberries, chopped
1 cup sugar
½ cup nuts
Combine all ingredients together.
Bake 325 for 70 minutes.
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ZUCCHINI BREAD
3 eggs
3 cups flour
3/4 oil
1 tsp salt
2 cup sugar
1 tsp soda
2 cups grated, peeled raw zucchini
¼ tsp baking powder
3 tsp vanilla
½ cup nuts
3 tsp cinnamon
Beat eggs till fluffy. Add oil, sugar, zucchini and vanilla. Mix. Add dry ingredients. Mix well. Pour into 2 greased and floured loaf pans.
Bake 325 for 1 hour.
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DATE AND NUT BREAD
1 cups dates, chopped
1 tsp salt
1 tsp soda
1 TBSP shortening
1 cup boiling water
1 ½ cup flour
3/4 cup brown sugar
½ cup nuts, chopped
1 egg
Put dates, soda & hot water in pan and let stand a few minutes.
Mix sugar, egg, salt and shortening. Then the rest.
Bake at 350 for one hour. Makes 2 loaves
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BANANA MUFFINS
½ cup shortening
1 tsp soda
1 cup sugar
1 tsp baking powder
3 ripe bananas, mashed
½ tsp salt
2 eggs
2 cups flour
½ cup sour or buttermilk
½ tsp vanilla
chopped nuts (optional)
Mix all together and put into muffin pans or use loaf pans.
Bake at 400 for 20-25 minutes. Makes 1 1/2-2 dozen muffins.
Topping: ½ cup margarine
1 cup sugar
¾ c flour
Blend together and sprinkle on top of unbaked muffins.
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CHOCOLATE MUFFINS
2 T butter, melted
Mix: 2 T cocoa
¾ cup sugar
½ tsp salt
½ tsp baking powder
1 cup flour
Add: ½ cup water
1 egg, beaten
melted butter
DO NOT OVERMIX!!! (Chocolate hockey pucks result from over mixing!)
Bake at 375 for approx. 15 minutes. Makes 12 muffins.
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FRENCH BREAKFAST MUFFINS
1/3 cup shortening
COATING
½ cup sugar
½ cup sugar
1 egg
1 tsp cinnamon
1 ½ cup flour
½ cup melted butter or margarine
1 ½ tsp baking powder
½ tsp salt
¼ tsp nutmeg
½ cup milk
Heat oven to 350 degrees. grease 12-15 medium muffin cups. Mix thoroughly shortening, 1/2 cup sugar and egg. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill muffin cups 2/3 full. Bake 20-25 minutes. Mix 1/2 cup sugar, and the cinnamon. Immediately after baking, roll puffs in melted butter, then in cinnamon sugar mixture. Serve hot. Really Yummy!!!
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BANANA BREAD
1 cup sugar
pinch of salt
1/2 cup shortening
1/2 cup nuts
2 eggs
2 cups flour
3 Tbsp sour milk*
3 ripe bananas, mashed
1 tsp soda
Mix all together, add bananas, Bake at 350 for 1 hour or till golden brown.
Makes 1 generous loaf or 2 small loaves.
*sour milk can be made by adding a tsp of vinegar to sweet milk and let sit a minute.
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EASY FLOUR TORTILLAS
2 cups flour
1 tsp salt
cut in 1/4 cup shortening
Add: 1/2 cup warm water
Knead 50 times on floured board. Cut into 8 pieces, roll out thin. Cook on ungreased griddle till light brown and bubbly. fill with favorite filling.
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BASIC MUFFINS
1 3/4 flour
1/4 cup sugar
2 1/2 tsp baking powder
3/4 ts salt
1 beaten egg
3/4 cup milk
1/3 cup cooking oil
In a large mixing bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just till moistened; batter should be lumpy. Grease or line muffin pan; fill 2/3 full. Bake at 400 degrees for 20 minutes till golden. Remove from pan. Makes 10-12 muffins.
VARIATIONS:
Blueberry Muffins: Prepare Basic Muffins, except combine 3/4 cup fresh or frozen blueberries, thawed, and 2 T additional sugar. Add 1 tsp finely shredded lemon peel if desired.
Date-Nut Muffins: Basic Muffins, except fold 2/3 cup chopped pitted dates and 1/3 cup chopped nuts.
Banana-Nut Muffins: Basic Muffins, except reduce milk to 1/2 cup. Stir in 1 cup mashed ripe banana and 1/2 cup chopped nuts.
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POPOVERS
2 C flour
2 C milk
4 eggs
1 tsp salt
Mix by hand-it will be lumpy. Spray custard cups and put on cookie sheet. Fill ½ full, put in COLD oven. Set at 450 degrees and bake for 30-35 minutes. Don’t open oven door until done. Makes 8-9 small custard cups.
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