Breads

BREADS

Springy Breadsticks

12 RHODES Dinner Rolls, thawed but still cold.
1/4 cup butter, melted
Garlic salt
Dried parsley flakes

Press two rolls together and roll into a 16-inch rope.  Wind rope around a skewer, overlapping both ends so they won’t unwind.  Prop up on the edges of a large baking pan coated with nonstick cooking spray.  Repeat to make five more breadsticks.

Cover with plastic wrap and let rise 20-30 minutes.  Bake at 350 degrees for 20 minutes or until golden brown.  Mix butter, garlic salt and parsley; immediately brush on hot breadsticks.  Yield: 6 breadsticks.
              
   

Banana Bread

 ½ cup shortening (if margarine, no salt needed)
1 cup sugar
2 eggs
3 or 4 ripe bananas
2 cups flour
1 teaspoon soda
½ teaspoon salt
 2/3 cup nuts (optional)

Mix all ingredients until smooth.  Bake at 350 degrees for 40 minutes in greased and floured pan.  Turn heat off and let stand for 10 minutes.

Monkey Bread

INGREDIENTS:

1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
 1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans

TO PREPARE:

    Combine sugar, flour, baking soda, salt and cinnamon in a bowl; mix well.  Add the egg and butter, stirring just until moistened.  Fold in the banana, fresh fruit and pecans.
    Spoon into two 5X9 inch loaf pans sprayed with nonstick cooking spray.
    Bake at 350 degrees for 50 minutes or until the loaves test done.
    Cool in the pans for 15 minutes.  Remove to a wire rack to cool completely.
    NOTE: Any combination of ripe, non-citrus fresh fruit may be used.  Try one of these combinations: 1 Granny Smith apple and 2 pears; 1 banana and 2 to 3 plums; 1 peach, 1 apple and 1 pear.  Extremely juicy fruit should be drained.