Ingredients

• 4 HEAPING TBSP. (1/2 cup) sour cream
• ¾ cup orange juice
• 2 tsp. vanilla
• 3 eggs
• 3 Tbsp. vegetable oil
• 1 ½ tsp. baking soda
• 1 ½ tsp. baking powder
• ¾ tsp. salt
• 1 tsp. cinnamon
• ½ cup light brown sugar
• 1 cup white sugar
• 3 cups flour
• 3-4 very ripe bananas
• 1 ½ cups chopped nuts (optional)

Directions

Preheat oven to 325 F

Combine dry ingredients. In another bowl, combine beaten eggs, oil, vanilla, orange juice and sour cream. Make a well in center of dry ingredients and mix in liquid ingredients. In small bowl, mash bananas with fork. Continue with hand mixer until pureed and as smooth as possible. Add to batter. Stir in nuts, if desired.

Grease two 9”x5” loaf pans with cooking spray. Divide batter evenly. Pans will be about ¾ full. Bake for 45-50 minutes, checking after 35 minutes with wooden pick. Bread is done when pick comes out slightly wet, not too dry! Do not overbake! Cool in pans for 15 minutes, remove to wire rack and continue to cool. Wrap in plastic when almost cool. Bread will be moister the next day and be shiny/sticky on top.

Ingredients

• 2 CUPS SELF RISING CORNMEAL
• 1 CUP SELF RISING FLOUR
• 2 EGGS, BEATON
• 2 CUPS BUTTERMILK
• 1 STICK MARGARINE

Directions

HEAT BUNDT PAN TILL HOT. PUT ONE STICK OF BUTTER INTO PAN AND MELT. MIX OTHER INGREDIENTS WELL AND POUR INTO PAN. BAKE AT 450 DEGREE FOR 30 MINUTE.

Ingredients

• 6 cups nonfat buttermilk
• 1 cup solid vegetable shortening
• 3/4 cup sugar
• 1/3 cup baking powder
• 12 cups self-rising flour, plus more for dusting
• Unsalted butter, melted, for brushing tops
• Vegetable-oil cooking spray

Directions

1. Preheat a convection oven to 350°. In the bowl of a very large electric mixer fitted with the dough-hook attachment, combine buttermilk, shortening, sugar, and baking powder. Beat or stir to combine. Add flour, a cup at a time, beating just to combine after each addition.

2. Lightly coat two rimmed baking sheets with cooking spray. Divide dough in two. On a lightly floured surface, roll out one half of dough to about 3/4 inch thick. Use a lightly floured biscuit cutter to cut dough into 2 1/4-inch rounds. Transfer to prepared baking sheet. Brush tops lightly with melted butter. Repeat with second half of dough. Bake until light-golden brown and cooked through, 12 to 16 minutes.

*Makes 60

This recipe is scaled for restaurant use. For home use, divide the measurements by four, and make the dough in a heavy-duty electric mixer.

Ingredients

• 3 c self-rising flour
• 1 c Hershey’s unsweetened baking cocoa
• 1 ½ t cinnamon
• 2 sticks butter or margarine, softened
• 3 ½ c sugar
• 4 eggs
• 2 c buttermilk
• 1 c chopped pecans

Directions

In mixing bowl cream butter and sugar until smooth, add egg and buttermilk and mix on low until smooth. In a larger bowl, combine flour, cocoa, cinnamon and pour in buttermilk mixture. Mix on medium speed well and stir in pecans. Pour batter into 3 greased 9×5 loaf pans and bake at 350 degrees for 50-60 minutes, test with toothpick.

Ingredients

• 1 package ( 1/4 ounce ) active dry yeast
• 1 cup warm water (110 to 115 degrees)
• 1/2 cup sugar
• 1/2 cup shortening
• 1 egg
• 1/2 tsp salt
• 4 to 4 1/2 cups all purpose flour divided
• 6 tablespoons butter or margarine

Directions

In a large mixing bowl, dissolved eyast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic about 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.

Punch dough down. Turn onto a lightly floured surface; shape into 1 1/2 inch balls. Dip the balls in butter and arrange them evenly in a greased 9 inch fluted pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled (about 45 minutes)

Bake at 350 for 30 – 35 minutes or until golden born. Cool for 5 minutes before inverting onto a serving platter.

Serve warm