Blueberry-Banana Bread

Sorce	Daveb
Caloric	:1 Serving: Calories 90 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 150 mg; Total Carbohydrate 17 g (Dietary Fiber 2 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; I
Ingridients	Prep Time:15 min Start to Finish:3 hr 20 min Makes:1 loaf (24 slices) 2 cups Original Bisquick® mix 3/4 cup quick-cooking oats 2/3 cup sugar 1 cup mashed very ripe banana (2 medium) 1/4 cup milk 2 eggs 1 cup fresh or frozen (thawed and drained) blueberries
Instructions	1. Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches. 2. Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan. 3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick® to 1 3/4 cups, sugar to 1/2 cup and bananas to 2/3 cup. Stir 1/3 cup Gold Medal® all-purpose flour into Bisquick®. Increase milk to 1/3 cup and eggs to 3.

Monkey Tail Bread

Sorce	SoUpCaN
Caloric	:1 Serving: Calories 265 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 25 mg; Sodium 180 mg; Total Carbohydrate 34 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %
Ingridients	Prep Time:15 min Start to Finish:2 hr 35 min Makes:1 loaf (16 slices) 1/2 cup shortening 1 cup sugar 2 eggs 1 cup mashed banana (3 medium) 2 cups Gold Medal® all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped peanuts 1/2 cup miniature semisweet chocolate chips 2 tablespoons Betty Crocker® Rich & Creamy ready-to-spread chocolate frosting 1 tablespoon creamy peanut butter
Instructions	1. Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches, with shortening. 2. Beat 1/2 cup shortening and the sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and salt just until mixed. Stir in peanuts and chocolate chips. Pour into pan. 3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. 4. Place frosting in small plastic food-storage bag. Microwave on High 6 to 10 seconds or until pourable. Add peanut butter to bag; gently squeeze bag until peanut butter and frosting are well blended. Cut off tiny corner of bag. Squeeze bag to drizzle chocolate mixture over bread. High Altitude (3500-6500 ft) Bake 1 hour 5 minutes to 1 hour 15 minutes.

Chocolate Chip and Cherry-Banana Bread

Sorce	Soup
Caloric	:1 Serving: Calories 295 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 6 g); Cholesterol 45 mg; Sodium 230 mg; Total Carbohydrate 40 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 2
Ingridients	Prep Time:15 min Start to Finish:2 hr 25 min Makes:1 loaf (16 slices) 3/4 cup sugar 1/2 cup butter or margarine, softened 1 cup mashed very ripe bananas (2 medium) 1/2 cup sour cream 2 eggs 2 1/4 cups Gold Medal® all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup miniature semisweet chocolate chips 1 cup halved red and green candied cherries 1/2 cup chopped nuts
Instructions	1. Heat oven to 350°F. Grease bottom only of 1 loaf pan, 9x5x3 inches, or 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, with shortening; lightly flour. 2. Beat sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in bananas, sour cream and eggs. Stir in flour, baking soda and salt. Stir in chocolate chips, cherries and nuts. Pour into pan(s). 3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean (if bread becomes too brown, cover loosely with aluminum foil about 10 minutes before end of bake time). Cool 15 minutes. Loosen sides of loaf from pan(s); remove from pan(s) to wire rack. Cool completely, about 1 hour. High Altitude (3500-6500 ft) Use 1/2 cup sugar and 1/3 cup butter. Heat oven to 375°F. Bake 9-inch loaf 1 hour to 1 hour 10 minutes. Bake 8-inch loaves 45 to 55 minutes.

Irish Soda Bread

Sorce	bigalnms
Caloric	:1 Serving: Calories 110 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 240 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %;
Ingridients	Prep Time:10 min Start to Finish:55 min Makes:1 loaf (14 slices) 3 tablespoons butter or margarine, softened 2 1/2 cups Gold Medal® all-purpose flour 2 tablespoons sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/3 cup raisins, if desired 3/4 cup buttermilk
Instructions	1. Heat oven to 375ºF. Grease cookie sheet. 2. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl. 3. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife. 4. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.

Cranberry-Nut Bread

Sorce	Altmenorg
Caloric	:1 Serving: Calories 140 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 30 mg; Sodium 180 mg; Total Carbohydrate 17 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:20 min Start to Finish:3 hr 25 min Makes:1 loaf (24 slices) 2 1/3 cups Original Bisquick® mix 3/4 cup granulated sugar 1/2 cup sour cream 1/4 cup vegetable oil 1/4 cup milk 2 tablespoons grated orange peel 3 eggs 3/4 cup fresh or frozen cranberries, chopped 1/2 cup chopped nuts 1/2 cup powdered sugar 2 to 3 teaspoons orange juice
Instructions	1. Heat oven to 375ºF. Generously grease bottom of loaf pan, 9x5x3 inches. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs in medium bowl until moistened. Stir in cranberries and nuts. Pour into pan. 2. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. 3. Stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.

Sour Cream-Dill Bread

Sorce	kevinLefteye
Caloric	:1 Serving: Calories 145 (Calories from Fat 65 ); Total Fat 8 g (Saturated Fat 4 g); Cholesterol 30 mg; Sodium 390 mg; Total Carbohydrate 15 g (Dietary Fiber 0g); Protein 5 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 10 %;
Ingridients	Prep Time:10 min Start to Finish:3 hr 5 min Makes:1 loaf (16 slices) 3 cups Original Bisquick® mix 1 1/4 cups shredded Cheddar cheese (5 ounces) 3/4 cup milk 1/2 cup sour cream 1 tablespoon sugar 3/4 teaspoon dried dill weed 3/4 teaspoon ground mustard 1 egg
Instructions	1. Heat oven to 350ºF. Generously grease loaf pan, 9x5x3 inches. 2. Stir together all ingredients just until moistenend. Pour into pan. 3. Bake 45 to 50 minutes or until golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. High Altitude (3500-6500 ft) Generously grease and flour pan.

Cranberry-Orange Bread

Sorce	[rD]Skippy
Caloric	:1 Serving: Calories 95 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 115 mg; Total Carbohydrate 14 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Ir
Ingridients	Prep Time:15 min Start to Finish:3 hr 25 min Makes:2 loaves (24 slices each) 3 cups fresh or frozen (thawed and drained) cranberries 1 2/3 cups sugar 2/3 cup vegetable oil 1/2 cup milk 2 teaspoons vanilla 2 teaspoons grated orange or lemon peel 4 eggs 3 cups Gold Medal® all-purpose or whole wheat flour 1/2 cup coarsely chopped nuts 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder
Instructions	1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches. 2. Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans. 3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Star Zucchini Bread

Sorce	angrynh
Caloric	:1 Serving: Calories 430 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 3 g); Cholesterol 85 mg; Sodium 420 mg; Total Carbohydrate 62 g (Dietary Fiber 2 g); Protein 7 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 2 %; Calcium 1
Ingridients	Prep Time:15 min Start to Finish:2 hr 20 min Makes:10 servings 3 cups Gold Medal® all-purpose flour 2 cups shredded zucchini 1 1/2 cups packed brown sugar 2/3 cup vegetable oil 1 tablespoon baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1/4 teaspoon ground nutmeg 4 eggs
Instructions	1. Heat oven to 350°F. Generously spray 12-cup star-shaped bundt cake pan with cooking spray. 2. Mix all ingredients with spoon until well blended. Pour into pan. 3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely on wire rack, about 1 hour. Note: The bundt pan used in this recipe, as well as other houseware items, is available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for: star bundt.

Bread Machine Challah

Sorce	Lexmfkennedy
Caloric	:1 Serving: Calories 175 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 40 mg; Sodium 310 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:25 min Start to Finish:1 hr 45 min Makes:1 loaf (12 slices) 3/4 cup plus 1 tablespoon water 1 egg 2 tablespoons butter or margarine, softened 3 1/4 cups Gold Medal® Harvest King® or Better for Bread® bread flour 2 tablespoons sugar 1 1/2 teaspoons salt 1 1/2 teaspoons bread machine yeast 1 egg yolk 2 tablespoons cold water 1 tablespoon poppy seed
Instructions	1. Measure carefully, placing all ingredients except egg yolk, cold water and poppy seed in bread machine pan in the order recommended by the manufacturer. 2. Select Dough/Manual cycle. Do not use Delay cycle. 3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. 4. Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.) 5. Heat oven to 375ºF. Mix egg yolk and cold water; brush over loaf. Sprinkle with poppy seed. Bake about 25 minutes or until golden brown.

Bread Machine Frosty Snowman

Sorce	arcynic
Caloric	:1 Serving: Calories 120 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 160 mg; Total Carbohydrate 25 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 5 %; Calcium 0%; I
Ingridients	Prep Time:20 min Start to Finish:4 hr 45 min Makes:24 servings Bread 1 cup water 2 tablespoons butter or margarine, softened 3 cups Gold Medal® Harvest King® or Better for Bread® bread flour 3 tablespoons granulated sugar 1 teaspoon ground cinnamon 1 1/2 teaspoons salt 2 1/4 teaspoons bread machine yeast Glaze and Decorations 2 cups powdered sugar 3 tablespoons milk Pretzel rods, if desired 2 round cookies, if desired Assorted candies, if desired Betty Crocker® Fruit Roll-Ups® chewy fruit snack roll, if desired White candy sprinkles or edible glitter, if desired
Instructions	1. Measure carefully, placing water, butter, flour, granulated sugar, cinnamon, salt and yeast in bread machine pan in the order recommended by the manufacturer. 2. Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. 3. Heat oven to 375°F. Grease cookie sheet. Divide dough into 2 parts, with 1 part slightly smaller than the other. Shape smaller part of dough into 4-inch ball; place on cookie sheet. Shape remaining dough into 6-inch ball; place next to 4-inch ball with sides touching. Cover and let rise in warm place 15 minutes. 4. Bake 25 to 28 minutes or until bread is golden and sounds hollow when tapped. Cool 10 minutes. Carefully remove from cookie sheet to cooling rack. Cool completely, about 2 hours. 5. Place baked bread on serving platter. In small bowl, mix powdered sugar and milk until smooth and thin enough to drizzle. Spoon glaze over bread, allowing some to drizzle down sides. Attach pretzel rods for arms and cookies for earmuffs. Decorate with candies. Cut fruit snack; add for scarf. Sprinkle with candy sprinkles.