Ingredients

• 3/4 cup sugar
• 1/2 cup oil
• 2 eggs
• 1 cup mashed ripe bananas (approx. 2)
• 1 3/4 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

In a bowl combine salt, flour, baking powder and soda. In another bowl combine sugar, oil and eggs. Beat vigorously until frothy. Add bananas and blend thoroughly. Fold into flour mixture until blended. Pour into a greased bread pan. Top with streusel topping. Bake at 325 degrees for 1 hour until crust is brown. Use a toothpick to test for doneness. Remove pan to a rack. Let stand 10 minutes. Invert pan. Cool.

Streusel Topping:
1/2 cup flour
1/2 cup butter
1 cup brown sugar

Mix with fork. Mixture should be crumbly. May add cinnamon if desired to this.

Ingredients

• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter; softened
• 1 teaspoon vanilla
• 1 teaspoon lemon extract
• 1/3 cup lemon juice
• 1/2 cup oil (recommend coconut oil)

Instructions

Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9x5-inch loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

LEMON ICING
1 cup powdered sugar; plus 1 tablespoon
2 tablespoons milk (whole or 2%)
1/2 teaspoon lemon extract

Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed. When the loaf is cool, remove it from pan and frost the top with the icing. Let the icing set up before slicing.

Note: Top Secret Recipe Version

Ingredients

• 2 cups boiling water
• 5 teaspoons baking soda
• 1 cup shortening
• 2 cups sugar
• 4 eggs
• 1 quart buttermilk
• 5 cups flour
• 1 teaspoon salt
• 4 cups All Bran Cereal
• 2 cups 40% Bran Flakes
• 1 cup walnuts, chopped

Instructions

Add soda to boiling water and set aside. Whip shortening and sugar until light and fluffy. Add the eggs slowly. Mix well. Add the buttermilk, flour, salt and mix again. Add the soda water very slowly. Gently fold the cereals and the walnuts into the mix.

Spoon 1/8 cup into greased muffin tins. Bake at 350 degrees for 30 minutes. Let cool for 5 minutes

Muffin mix must sit in the refrigerator overnight before baking. Muffin mix will last one week, covered and refrigerated.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt 1 1/4 cups vegetable oil
• 3 eggs, lightly beaten
• 2 cups white sugar
• 2 cups peeled, pitted, and chopped peaches

Instructions

Preheat oven to 400 degrees F. Lightly grease 16 muffin cups. racks to cool completely.

In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.

Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire

Prep Time: 25 Minutes
Cook Time: 25 Minutes
Ready In: 50 Minutes
Servings: 16

Ingredients

• 3 1/3 cup flour
• 3 cups sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoon salt
• 3 teaspoons cinnamon
• 2 teaspoons nutmeg
• 1 cup cooking oil
• 2/3 cup water
• 4 eggs
• 1 (15 oz) can pumpkin puree
• 1 teaspoon vanilla

Instructions

Grease and flour 2 regular loaf pans. Mix all ingredients and pour into prepared pans. Cook for 1 hour at 350 degrees. Cool on wire racks. Wrap in foil for 24 hours to soften outsides of loaves. Eat and Enjoy.

Ingredients

• 1 1/2 cups Dark Brown Sugar
• 1 can (15 oz.) Pumpkin
• 2/3 cups Oil
• 2 Eggs
• 1/4 cup Water
• 2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• Dash Nutmeg
• Dash Cinnamon
• 2 teaspoons pumpkin pie spice

Instructions

1. Preheat oven to 350 degrees.
2. Combine brown sugar, canned pumpkin, oil, eggs and water in a large bowl and mix well.
3. In a separate bowl, combine flour, baking soda, salt and all of the spices. Mix until combined.
4. Stir dry ingredients into the pumpkin mixture and mix well.
5. Grease loaf pan (I use 1 large loaf pan and 3-5 smaller loaf pans)
6. Fill batter in pan(s).
7. Bake for 50-60 minutes or until a toothpick inserted in center of loaf comes out clean.

**Note: You can add raisins or nuts or chocolate chips or whatever you prefer**

Ingredients

• 20 frozen rolls
• 1 large box vanilla pudding mix (not instant)
• 1 stick butter
• 1 cup brown sugar
• 1/2 cup nuts

Instructions

Cube butter and place over pudding and sugar mixture in a 9 x 13 inch pan. Place rolls over mixture. Let rise in cold oven overnight. Bake at 350 degrees for 20 to 30 minutes.

Ingredients

• 12 Rhodes rolls, thawed but still cold
• 2 lemon rinds, grated
• 1/2 cup sugar
• 1/4 cup melted butter

Instructions

Mix grated lemon rind with sugar. Cut rolls in half and place in a 9x13 inch pan sprayed with PAM. Spoon 1/4 cup of melted butter over the rolls so each roll gets some butter. Sprinkle HALF o fht lemon rind/sugar mixture over rolls. Cover with plastic wrap that has been sprayed with PAM. Let rise until rolls double in size, about an hour. Remove plastic wrap. Sprinkle remaining rind/sugar mixture over top of rolls. Bake at 350 degrees for 20-25 minutes. Removed immediately from pan and palce on cooling rack. Combine glaze ingredients and drizzle over warm pull-aparts.

Citrus Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh lemon juice
Mix in a small bowl until smooth and drizzle over warm rolls.

Ingredients

• 3 eggs
• 3/4 cup vegetable or canola oil
• 2 cups of grated zucchini (don't peel skin off)
• 1 cup white sugar
• 1 cup brown sugar
• 1 tablespoon vanilla
• 3 teaspoons cinnamon
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder

Instructions

Heat oven to 325 degrees. Mix eggs slightly and add oil. Stir well. Mix in zucchini and sugar. Beat thoroughly. Add vanilla and cinnamon. Mix the dry ingredients together in another bowl. Add gradually to wet mixture stirring well. Pour equal amounts into two greased loaf pans. Bake for 1 hour. Cover with foil towards end of bakingtime if getting too browned. Done when a knife inserted comes out clean. May take longer than an hour. I often have to give it an additional 10 minutes. Cool in pan for 10 minutes then remove to wire rack to cool completely. Store wrapped.

Recipe Rating Legend

- Favorite!
- Good Stuff
- Made the cut
- Untried but looks interesting