Apache Rolls
Makes about 10 rolls

Banana Bread
Makes 1 loaf or 10 slices

1-3/4 - cups all-purpose flour

2 - tablespoons baking powder

1/4 - teaspoon baking soda

1/2 - teaspoon salt

1/3 - cup shortening

2/3 - cup sugar

2 - eggs

3 - ripe bananas, mashed

1 - cup nuts, chopped (optional)

Preheat oven to 350

• In a mixing bowl, sift together the flour, baking powder, baking soda and salt.
• In another mixing bowl, beat shortening until creamy.  
• Then gradually add sugar to shortening and beat until light and fluffy.  
• Now add the eggs and continue to beat.
• To the creamy shortening, begin to slowly alternate adding the flour mixture and bananas.  
• You want to put in a small amount at a time.  Mix after each addition, only enough to moisten dry ingredients.  Now, add the nuts if desired.
• Turn into greased and floured loaf pan.
• Bake for 1 hour and 10 minutes, or until bread is done.

Blueberry Muffins
Makes 12 muffins.

Prep Time: 10 min.
Baking Time: 20 min.

Ingredients

3 �?cups flour

3 �?teaspoons baking powder

4 �?tablespoons sugar

1/2 - teaspoon salt

1 �?cup milk

1 �?egg

5 �?tablespoons melted butter

1 �?cup blueberries

2 �?tablespoons sugar

Directions

Preheat oven to 400-degrees F.

• In a medium-mixing bowl, sift flour, baking powder, 4 tablespoons sugar, and salt.  
• Mix ingredients together.
• In a small bowl, combine blueberries with 2 tablespoons sugar.
• In a small bowl, beat the egg and milk together.  
• Add to dry ingredients.  
• Stir in butter and blueberries batter.  
• Spoon into buttered muffin tins.  
• Fill 2/3 full
• Bake 15 to 20 minutes.

Bran Muffins

Ingredients

1 - cup bran

1 - cup milk

1 - egg, slightly beaten

2 - tablespoons butte, melted

1 - cup all-purpose flour

3 - teaspoons baking powder

1/4 - cup sugar

1/2 - teaspoon salt

1/2 - cupraisins (optional)

Directions

Preheat oven to 400 degrees F.

• Mix the bran, milk, egg, and butter together in a bowl and let stand 10 minutes.

• Sift together the flour, baking powder, sugar, and salt.  

• Add this to the moist mixture and stir until flour is damp.  You can add raisins to the mixture.

• Spoon into a buttered 12-muffin tin, filling cups 2/3 full

• Bake 20 to 25 minutes, or until brown.

Buttermilk Soda Biscuits
Makes 8 biscuits.

Ingredients

2 - cups flour, sifted
1/2 - teaspoon baking soda    1/2 - teaspoo salt
4 - tablespoons shortening
3/4 - cup buttermilk

Directions

Preheat oven to 350 degrees.

• Sift together flour, baking soda, and salt.  Cut in shortening with knives or cutter.  Add buttermilk to make a soft dough.
• Knead 1 minute.  Pinch off biscuit-size pieces and flatten and mold with hands
• Bake  15 minutes or until golden brown.

Countryside Corn Bread
Makes 9 (3-inch) slices.

 - cup milk

1/4 - cup butter or margarine, melted

1 - egg

1-1/4 - cups yellow, white or blue cornmeal

1 - cup all-purpose flour

1/2 - cup sugar

3 - teaspoon baking powder

1/2 - teaspoon salt

• In large bowl, add milk, butter and egg. Beat together. 
• Next, stir in cornmeal, flour, sugar, baking powder and salt just until flour is moistened (batter will be lumpy). 
• Finally, pour batter into pan.

• Put in oven and bake for 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

Jalapeno Cornbread

3/4 - cup yellow cornmeal

3/4 - cup all purpose flour

1 - tablespoons sugar

1 - teaspoons salt

1 - tablespoon baking powder

1/2 - teaspoon baking soda

1 - cup buttermilk

3 eggs, slightly beaten

3 �?tablespoons butter, melted

1/3 - cup Jalapeno peppers, finely chopped

1/2 - cup Monterey Jack or cheddar cheese, shredded

1/4 - cup onion, chopped

• In a large bowl, sift together flour, cornmeal, sugar, salt, baking powder and baking soda.
• In another large bowl, combine milk, butter, eggs, peppers, cheese, and onion.
• Add the milk mixture to the dry ingredients.  You want to mix until the flour and cornmeal is moist.  The batter looks lumpy.  You do not want to over mix.
• Pour ingredients into a well-greased and floured loaf pan.  
• Bake for 30 minutes or until golden brown.
• Allow to cool for 15 to 30 minutes and remove cornbread from loaf pan.

Monterey Jalapeno Cornbread

Ingredients

3/4 - cup yellow cornmeal
3/4 - cup all purpose flour
1 - Tablespoon sugar
1 - teaspoon salt
1 - Tablespoon baking powder
1/2 - teaspoon baking soda
1 - cup buttermilk
3 eggs, slightly beaten
3 - Tablespoons butter, melted
1/3 - cup Jalapeno peppers, finely chopped
1/2 - cup Monterey Jack or cheddar cheese, shredded
1/4 - cup onion, chopped

Directions

• In a large bowl, sift together flour, cornmeal, sugar, salt, baking powder and baking soda. 
• In another large bowl, combine milk, butter, eggs, peppers, cheese, and onion.
• Add the milk mixture to the dry ingredients. 
• You want to mix until the flour and cornmeal is moist. 
• The batter looks lumpy. 
• You do not want to over mix. 
• Pour ingredients into a well-greased and floured loaf pan. 
• Bake for 30 minutes or until golden brown.
• Allow to cool for 15 to 30 minutes and remove cornbread from loaf pan.

Orange Surprise Biscuits
Makes 6 �?8 servings.

2 �?cups flour

5 �?teaspoons baking powder

1 �?teaspoon salt

2 �?tablespoons shortening

1/2 - cup milk

1 �?orange

16 �?small cubes sugar

Preheat ove to 375

• Sift the dry ingredients together, cut in shortening with a knife, and add enough milk to make soft dough.

• Roll out on a floured board to a thickness of about a quarter inch, and cut with a round cutter into 16 biscuits.

• Place biscuits on a greased pan, and grate orange rind over each.

• Squeeze the orange; dip the sugar cubes into juice and press quickly into the center of each biscuit.  

• Bake 20 minutes or until brown.

Pumpkin Piñon Bread
Makes 2 loaves.

Ingredients

1-3/4 - cups cooked pumpkin
1-1/2 - cups light brown sugar (packed)
1/2 - cup butter, melted
3 - eggs, lightly beaten
3 - cups flour
2 - teaspoons baking powder
1 - teaspoons cinnamon
1/2 - teaspoons nutmeg
1/2 tsp. salt
1 - cups roasted shelled Piñon Nuts

Directions

• Sift flour, baking powder and spices, stir in nuts. 
• Mix other ingredients, and add flour mixture, blending thoroughly. 
• Pour batter into two-oiled loaf pans and bake for 1 hour or until the bread tests done. 
• Cool on rack.

Rancho Santa Fe Blue Cornmeal Muffins
Makes 12 servings.

Ingredients

1/4 - cup butter, melted
1/3 - cup maple syrup
1 - cup milk
1 - egg, beaten
1 - cup roasted blue cornmeal
1 - cup all-purpose flour
3 - teaspoons baking powder
1/4 - teaspoons salt

Directions

• Into a medium-mixing bowl, I add the butter, syrup, milk, and mix. 
• In another bowl, I beat eggs until smooth. 
• In another bowl, I sift together the cornmeal, flour, baking powder, and salt. 
• I slowly add in the milk mixture. 
• I spoon the batter into the muffin pan cups and fill the cup about 3/4-full. 
• I place the muffin pan into the oven and bake 15 to 20 minutes or until lightly browned.

Roasted Green Chiles Spoon Bread
Makes 6 servings.

Ingredients

3-1/4 - cups milk
1 - cup yellow cornmeal
1/4 - cup butter
1 - teaspoon salt
1 - teaspoon sugar
4 - eggs, separated
1/4 - cup onion, minced
1 can (4 ounces) diced roasted green chiles

Directions

• Use a double boiler to heat milk. 
• Into the hot milk, gradually add the cornmeal. 
• You want to stir constantly. 
• Cook until thick and spongy.
• Remove from the heat and stir in the butter, salt, and sugar. 
• In another bowl, beat the egg whites until stiff. 
• Set aside. 
• In a large bowl, beat the egg yolks until thick. 
• Then slowly add into the cornmeal mixture. 
• Then add the onion and chiles. 
• Finally, fold in the egg whiles.
• Pour into the dish. 
• Set the dish into a pan of hot water and place in oven. 
• Bake for 1-hour or until bread is firm. 

Old-Fashioned Roast Turkey Stuffing
Makes stuffing for 12 to 14 pound turkey.

3 �?eggs, beaten

8 to 12 �?cups crumbled day-old bread

2 �?teaspoons poultry seasoning

2/3 �?cup celery, chopped

1 �?medium onion, chopped

1/4 - cup pan juices

• In a mixing bowl, mix the eggs, bread crumbs, poultry season, celery, and onion.  
• Sprinkle pan juices over stuffing, mix quickly and lightly stuff the turkey.