Preheat oven to 400

1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1-3/4 cups Kashi Good Friends cereal
3/4 cup skim milk, rice or soy milk
2 egg whites
1/4 cup honey
1/4 cup unsweetened applesauce
1 medium ripe banana, mashed
Nonstick cooking spray

In a small bowl, stir together flour, baking powder and salt. Set aside. In large mixing bowl, combine Good Friends cereal and milk, and let stand for 2-3 minutes. Add the egg whites and beat well. Stir in applesauce, banana and honey. Add flour mixture and mix only until dry ingredients are moistened (over-mixing will produce rubbery muffins).

Fill sprayed muffin tins. Bake for 20-25 minutes or until lightly browned. Makes 12 muffins. 100 calories each, 0 fat calories, 3 g fiber, 11 g sugar, 3 g protein, 22 g Total carbs

1/4 c. butter or margarine
1/2 c. brown sugar
1 egg beaten
1 c. bran cereal or uncooked oatmeal
4-5 mashed bananas (about 1 1/2 cups)
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. chopped nuts

Cream butter and sugar. Add egg and mix well. Then add the cereal, bananas and vanilla. Stir. Combine the remaining ingredients in a bowl and add to the first mixture, stirring only long enough to moisten. Grease or oil a loaf pan, and then flour; pour in batter. Bake at 350 for an hour or until bread tests done.

Submitted by Rose Sweterlitsch from the Book – Feed Me! I'm Yours

6 to 7 cups unsifted flour
3 tablespoons sugar
1 teaspoon salt
2 packages active dry yeast
1 cup dairy sour cream
1/2 cup water
1 cup (2 sticks) butter or margarine
3 eggs at room temperature

In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. Combine sour cream, water and butter or margarine in a saucepan. Heat over low heat until liquids are very warm (120 degrees to 130 degrees). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1-cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional four to make a soft dough. Turn out onto lightly floured board; knead a few times to form a ball. Cover and let rise 10 minutes.

Divide dough into 4 pieces. Roll out each piece into a 14 x 12 inch rectangle. Spread each with either nut or poppy seed filling. Roll up from the long side, as for jelly roll. Seal edges. Place on greased baking sheets, sealed edges down. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 350 for about 35 minutes or until done. Remove from baking sheets and cool on wire racks. When cool, if desired, drizzle with confectioners sugar frosting.

Pecan filling: Melt 1 cup (2 sticks) butter over low heat. Stir in 1/2 cup sugar and 1/4 cup vanilla extract. Add 7 cups ground pecans. Blend well. Divide into four portions for nut rolls.

Poppy seed filling: Three cans of Solo poppy seed filling will fill four rolls.

3 cups flour
4-1/2 teaspoons baking powder
1/4 teaspoon salt
1 ounce of butter
About 1 cup of milk

Sift dry ingredients, rub in butter, and mix to a soft dough with milk. Knead on a lightly floured board; roll out, cut and place on a lightly greased or floured oven tray and bake in a hot oven (450 degrees) for 10-15 minutes or until golden brown. When done, eat with butter, jam and whipped cream.

1 cup warm water
2 packages dry yeast
1/4 pound butter
1 small can evaporated milk
3/4 cup sugar
2 tablespoons salt
1/2 teaspoon mace
5 pounds flour

Crumble yeast in 1/2 cup warm water and set aside. Melt butter in 1/2 cup warm water; add milk and enough water to make 5-1/2 cups lukewarm liquid. Into a large bowl add sugar, salt, mace and half the flour. Make a well and pour in liquid and yeast mixture. Beat until well blended. Add remaining flour and knead until smooth. Put in greased bowl and cover with towel. Place in warm area and let rise until double in bulk, about 1 hour. Punch down and let rise again, about 1 hour. Divide dough into 5 parts. Form into three round loaves and place into well-greased 8 or 9 inch round, deep baking pans. Immediately begin making braids long enough to tuck under loaves. In criss-cross fashion, place two braids on each loaf. Cover and let rise in warm place for 1 hour. Bake at 350 for 1 hour. For a golden color, brush with beaten egg the last 5 or 10 minutes of baking.

From Saint Mark’s Church cookbook.

1 package active dry yeast
1/4 cup warm water
1/3 cup milk
1/2 cup butter
1 egg plus 1 egg yolk
2-1/2 cups flour
1/3 cup sugar
1/2 teaspoon salt
1/3 cup yellow raisins
1/2 cup each chopped candied fruit and chopped almonds
Grated rind of 1 lemon

In a large bowl, add the warm water and sprinkle yeast over water to soften. Heat milk and butter together until butter is melted. Cool to lukewarm, add to yeast mixture; add flour, eggs, sugar, salt, raisins, candied fruit, almonds and lemon rind. Knead well for about 10 minutes. Place in well greased bowl; cover with towel. Let rise for one hour. Punch dough down; let rise again until double. Divide in half and shape into two long rolls. Twist together loosely and place on greased cookie sheet; cover with towel and let rise until double, about 30 minutes. Bake in preheated 350 oven for about 35 minutes. Remove from oven, brush with melted butter and sprinkle with powdered sugar.

From Saint Mark’s Church cookbook.

4 cups unsifted rye flour
3 cups unsifted white flour
1 teaspoon sugar
2 teaspoons salt
2 cups whole bran cereal flakes
2 tablespoons caraway seed, crushed
2 teaspoons instant coffee powder
2 teaspoons onion powder
1/2 teaspoon fennel seed, crushed
2 packages active dry yeast
2-1/2 cups water
1/4 cup vinegar
1/4 cup dark molasses
1 square (1 ounce) unsweetened chocolate
1/4 cup (1/2 stick) butter
1 teaspoon cornstarch
1/2 cup cold water

Combine rye and white flours. In a large bowl thoroughly mix 2-1/3 cups flour mixture, sugar, salt, cereal, caraway seed, instant coffee, onion powder, fennel seed and undissolved yeast.

Combine 2-1/2 cups water, vinegar, molasses, chocolate and margarine in saucepan. Heat over low heat until liquids are very warm (120-130 degrees). Margarine and chocolate do not need to melt. Gradually add to dry ingredients and beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed for two minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn out onto lightly floured board. Cover, let rest 15 minutes. Knead until smooth and elastic, about 10-15 minutes (dough may be sticky). Place in greased bowl, turning to grease top. Cover, let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down, turn out onto lightly floured board. Divide in half; shape each half into a ball about 5 inches in diameter. Place each ball in the center of a greased 8-inch round cake pan. Cover, let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 350 degrees for 45-50 minutes or until done. Meanwhile, combine cornstarch and cold water. Cook over medium high stirring constantly until mixture starts to boil; continue to cook, stirring constantly, 1 minute. As soon as bread is baked, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2-3 minutes longer, or until glaze is set. Remove from pans and cool in wire racks.

From Saint Mark’s Church cookbook.

Reynolds Wrap Release Non-stick foil
1/2 cup packed brown sugar
3 tablespoons butter, melted
2 tablespoons light corn syrup
1/2 cup coarsely chopped pecans
2 cans (about 1 pound each) refrigerated big cinnamon rolls

Preheat oven to 350 degrees. Line a 13 x 9 x 2-inch baking pan with Reynolds Wrap Release Foil with non-stick side toward the food.

Combine brown sugar, butter, and corn syrup; pour mixture into foil-lined pan. Sprinkle evenly with pecans. Place cinnamon rolls on top of syrup.

Bake 25-29 minutes or until rolls are golden brown. Let stand 5 minutes. Invert onto platter. Remove foil liner. Serve warm.