3 eggs

2 boxes Jiffy Corn Mix

2 sticks of butter (soft)

2 cups sour cream

1 can Kernal corn (not drained)

1 can cream style corn

6 T. sugar

Mix all ingredients together. Bake at 350(F) for 45 minutes to an hour (or until golden brown).

*Mrs. Laura at school gave me this recipe. They made it one day at lunch and oh my gosh, it’ll make you emotional it’s so good:)  Mrs. Laura got it from Linda who also works in the cafeteria. She got it from her daughter’s boyfriend’s mom:)

Ingredients

• 3 cups Bisquick
• 1 can warm beer
• 1/4 cup sugar
• 1 tsp cinnamon (optional)

Directions

Mix and put into muffin tin. Bake at 350(F) for 10-15 minutes.

Source: Sheldon Family Favorites (Given by Bev Sheldon)

Ingredients

• 4 ripe bananas
• 1 cup sugar
• 1/2 cup applesauce
• 2 eggs
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour

Directions

1. Preheat oven to 350°F. Coat a 9″ x 5″ loaf pan with nonstick cooking spray.
2. Place bananas in a large bowl and mash with an electric mixer. Stir in sugar and let stand 15 minutes. Add applesauce and eggs and beat well. Add remaining ingredients and mix thoroughly.
3. Pour mixture into loaf pan and bake 55 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and let stand 10 minutes before removing from pan. Cool on a wire rack.

The Advocate – Mr. Food

Ingredients

• Sourdough starter (recipe follows)
• 3 cups sugar
• 2 cups milk
• 4 cups flour
• 1 cup oil
• 1 teaspoon soda
• 1/2 teaspoon salt
• 4 eggs
• 3 to 4 teaspoons cinnamon
• 1 small box vanilla instant pudding
• 1 cup chopped nuts (optional)
• 1 cup raisins (optional)
• SOURDOUGH STARTER:
• 1 package active dry yeast (not rapid-rise)
• 1/2 cup warm water (105 to 110 degrees)
• 2 cups flour
• 1 tablespoon sugar

Directions

Day 1: Receive starter and cover loosely, do not chill.

Day: 2, 3, 4: Stir starter.

Day 5: Add 1 cup sugar, 1 cup milk and 1 cup flour. Stir.

Day 6, 7: Stir.

Day 8, 9: Do nothing.

Day 10: Add 1 cup sugar, 1 cup flour, 1 cup milk and stir.

Remove 3 cups of mixture into three separate containers. Give 2 away but keep 1 for yourself. To remaining starter add oil, soda, 1 cup sugar, salt, eggs, cinnamon, 2 cups flour, pudding and nuts and raisins. Beat by hand. Pour into two greased loaf pans. Bake at 350 degrees for 1 hour.

Makes 2 loaves.

Sourdough Starter

1 package active dry yeast (not rapid-rise)

1/2 cup warm water (105 to 110 degrees)

2 cups flour

1 tablespoon sugar

* Dissolve the yeast in the warm water in a large bowl. Add the remaining ingredients and beat until smooth.

* Cover with cheesecloth and let stand at room temperature five to 10 days, stirring two to three times per day. The time required to ferment depends upon the temperature of the room. A warmer room will cause it to take less time than a cooler room. Cover and refrigerate until ready to use, in three to five days.

Makes 3 cups.

Ingredients

• 5 to 5-1/2 cups all-purpose flour
• 2 cups warm water (105 to 115 degrees F)
• 1 tsp. sugar
• 1 Tbsp. active dry yeast
• 1 Tbsp. olive oil
• 2 tsp. salt

Directions

1. In a very large bowl combine yeast and sugar. Pour warm water over all. Let stand 5 minutes. Using a wooden spoon stir in 2 cups of the flour, the olive oil, and salt. Stir in as much remaining flour as you can. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in a greased bowl, turn to grease surface. Cover; let rise for 40 minutes or until double in size.
2. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 10 equal portions. Cover and let rest for 10 minutes. Roll out each dough portion into a 7-inch round. Use dough to prepare calzones or pizza or freeze. Makes 2-1/2 pounds of dough.
3. For electric stand mixer: In a small bowl, combine yeast and sugar. Pour warm water overall. Let stand 5 minutes. Place yeast mixture in large mixing bowl fitted with dough hook. Add 2 cups of flour, olive oil, and salt. Mix on low speed until soft dough forms. Beat 3 mintues more. Slowly add 3-1/3 to 4 cups additional flour. Continue to knead, on low speed, for 5 to 6 minutes more or until dough feels smooth and elastic (dough will be sticky). Transfer to to well-floured surface and shape into a ball. Let rise and shape as above.

Test Kitchen Tip: To freeze ahead, place dough rounds between sheets of parchment paper. Freeze in an airtight container for up to 1 month. To use, place frozen dough rounds on parchment paper on baking sheet(s). Let stand 30 minutes until thawed.

*Use this with the Anytime Calzones

http://recipesunlimited.barefootkat.com/recipe.php?recipeid=1961

Source: Better Homes and Gardens, July 2005