Beat together all the ingredients except the flour until smooth. Then add the flour. Fill greased muffin tins two-thirds full. Sprinkle the tops of the muffins with brown sugar.
Bake at 375 degrees for 15 minutes.
Preheat oven to 350°F and grease a loaf pan, setting aside.
In a medium sized bowl, mix the rhubarb with 1/2 cup of the sugar, coating evenly. Set aside.
In another medium sized bowl,mix together flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl, cream the butter and remaining 1/2 cup sugar together. Beat in the eggs, then mashed bananas, sour cream and vanilla. Stir in the dry ingredients until fully mixed together, then fold in the rhubarb.
Pour into loaf pan and bake for 1 hour 10 minutes, or until when inserting a toothpick it comes out clean.
For the glaze, in a medium sized bowl, whisk together the icing sugar, milk and cardamom.
Allow bread to cool for at least 20 minutes prior to pouring glaze over top. Slice and serve.
Source: https://www.zestandsimmer.com/rhubarb-banana-bread-cardamom-glaze/
Shape pie crust into tiny tarts in a muffin pan. Bake 5 minutes at 400 degrees.
Lower heat to 325 degrees. Fill each tart with about 1 T of the quiche mixture. Bake for 15 to 25 minutes.
Mix all ingredients together and form mixture into 1-inch balls. Mash with the tines of a fork. Imprint with the fork in the opposite direction to form a crisscross pattern. Bake at 400 degrees for 10 minutes. Cool on a wire rack.
Best when served fresh, but they may also be placed in an air-tight container and frozen.
Mix all ingredients together.
Divide into 1/4 - cup balls. Roll out in flour and fry on a griddle until there are light brown spots.
Spread with butter, sprinkle with sugar, and roll up.
Peel potatoes and cut into 2-inch pieces. Boil with 2 c water and 1 T salt until very tender. Mash with water in pan – don’t drain. Add butter and mash until melted. Whisk in eggs, then 1 c flour, and mash until very smooth. Let stand until barely lukewarm, about 10 minutes.
Meanwhile, combine warm water, yeast, and sugar. Let stand about 10 minutes. Add potato mixture to yeast mixture, then add about 3 c flour (1 c at a time) and knead 8 minutes. Proof for an hour in a buttered bowl covered with plastic wrap and a kitchen towel.
Combine all filling ingredients. Roll out dough to a 24 x 16-inch rectangle and sprinkle filling over dough. Roll up and cut into 12 pieces. Place about ¾ inch apart on baking sheet. Cover loosely with plastic wrap and let rise until double, about 20 minutes.
Bake for 20 minutes at 425 degrees. Cool for 10 minutes. Whisk together ingredients for glaze (add more milk if too thick) and spread over warm rolls.
Source: https://www.bonappetit.com/recipe/yukon-gold-cinnamon-rolls
Heat oven to 375 degrees. Mix butter, shortening, powdered sugar, egg, and flavorings. Blend in flour and salt. Divide dough in half; blend food coloring into one half.
Take 1 teaspoon of dough from each color. Roll each piece into a 4-inch rope. Place ropes side by side and twist together. Place on an ungreased cookie sheet and turn the top down to form a candy cane shape. Bake 9 minutes. Mix together crushed candy and granulated sugar. Sprinkle cookies with candy mixture immediately after baking.
Cut a slice of cheese about 1/3 inch thick.
Mix egg with milk.
Dip cheese into the egg mixture, then dip into flour. Fry in oil in a heavy frying pan over medium heat until golden brown. Turn.
Flame with brandy and add a squirt of lemon juice when the flame dies down. Serve with crackers or crusty bread.
Source: https://www.cooks.com/recipe/qk5mt04d/saganaki-fried-cheese.html
Dissolve yeast in warm water with sugar and baking powder. Let stand 20 minutes.
Scald milk. Add butter, sugar, salt, and eggs. Combine all with flour. Cover and refrigerate overnight.
Roll out 2 to 5 hours before baking. To roll out, divide into fourths. Roll each fourth into a circle and cut the circle into eighths. Roll each piece from outside toward center. Put onto baking sheets lined with parchment paper.
Bake at 350 degrees for 10 to 12 minutes.
Dissolve yeast in warm water. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of flour.
Mix in enough of remaining flour to make dough easy to handle. Knead 5 min. Place in greased bowl, cover and refrigerate 8 hrs to 5 days.
Grease muffin pans. (Makes about 48 rolls.) Shape dough into 1-inch balls. Place 3 balls in each muffin cup. Brush with softened margarine or butter. Let rise 1 hour.
To serve immediately: Bake at 400 degrees 15-20 minutes.
For Brown-and-Serve Rolls: Bake at 275 degrees 20 minutes. Refrigerate up to 8 days or freeze up to 2 months. To serve, bake 8-12 min at 400 degrees.