Sour Cream Coffee Cake

1/2 c. butter, softened
1 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Topping:
1/4 c. sugar
1/3 c. brown sugar
2 tsp. cinnamon
1/2 c. chopped pecans (opt.)
In a mixing bowl, cream together the butter and sugar. Add eggs, sour cream and vanilla; mix well. Combine flour, b. powder, b. soda and salt; add to creamed mixture and beat until combined. Pour half the batter into a greased 13 x 9 baking pan. Combine topping ingredients and sprinkle half of the topping over the batter. Add remaining batter and then topping. Bake 325 degrees for 40 minutes or until done.

Caramel Monkey Bread

20-24 frozen Rhodes dough dinner rolls
1 sm. pkg butterscotch pudding (cook and serve)
1/2 c. butter or margarine
1/2 c. brown sugar

Place frozen rolls in a greased bundt pan and then sprinkle pudding over top. Melt butter and stir in brown sugar and pour over rolls. Cover and allow to rise overnight at room temperature. Bake 350 degrees for 25-30 minutes. Allow to cool 5 minutes and invert onto a plate.

Banana Sour Cream Bread

3/4 c. butter
3 c. sugar
3 eggs
6 ripe bananas
1 (16 oz) sour cream
2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. salt
3 tsp. baking soda
4 1/2 c. flour

1/4 c. sugar
1 tsp. cinnamon

Preheat oven to 300 degrees. Grease 3 7x3inch loaf pans and dust them with a mixture of the 1/4 c. sugar and 1 tsp. cinnamon. Cream butter and sugar then mix in eggs, bananas, sour cream, vanilla, and cinnamon. Add salt, baking soda, and flour stir until well mixed. Bake 1 hour. I like to add chocolate chips to it too.

Vanilla Cinnamon Rolls

2 Cups Cold milk
1 (3 1/2 ounces) pkg. Vanilla instant pudding
2 (1/4 ounce) pkgs. Active dry yeast
1/2 C. Warm water
1/2 C. Butter, melted
2 T. Butter, melted
2 Eggs
2 T. Sugar
1 tsp. Salt
6 C. Flour
1/2 C. Brown sugar
1 tsp. Cinnamon


Frosting

1 C. Brown sugar
1/2 C. Heavy whipping cream
1/2 C. Butter, cubed
2 C. Confectioners' sugar

1. In a bowl, whisk milk and pudding mix for 2 minutes; set aside. In a large mixing bowl, dissolve yeast in warm water. Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in enough remaining flour to form a soft sough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into an 18 x 11 inch rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.
4. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 13 x 9 x 2 inch baking dishes. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 20-25 minutes or until golden brown.
5. Meanwhile, in a large saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in confectioners' sugar with a hand mixer until creamy. Frost Rolls. Serve warm.

Banana Bread

2 C. Flour
1 tsp. Soda
1/4 to 1/2 tsp. Salt
1 cube Margarine
1 C. Sugar
2 Eggs
1 tsp. Vanilla
3 Bananas- mashed
1 C. Nuts ((optional)

Mix dry ingredients together. Cream butter and sugar, add eggs and vanilla. Stir in bananas. Fold in dry ingredients.
Bake at 350° for about 60 minutes.

Zucchini Coconut Bread

3 Eggs
3/4 C. Oil
1 1/2 C. Sugar

1 tsp. Vanilla
2 C. Grated zucchini

2 1/3 C. Flour
1/4 tsp. Soda
1/4 tsp. Baking powder
1 tsp. Salt
1 sm. Pkg. Pistachio pudding
1 C. Coconut (optional)

Beat together eggs, oil, and sugar. Add the vanilla and zucchini. Mix all dry ingredients together and add to the other mixture. Pour into 2 greased bread pans.
Bake at 350 for 45-50 minutes.



Coconut Glaze

1/2 C. Sugar
1/4 C. Water
1 T. Butter or margarine
1/2 tsp. Coconut extract

Bring sugar, water, and butter to a boil for 2 minutes. Remove from heat and add extract. Pour over warm bread and let it cool completely before removing from pans.

Coconut Bread

4 eggs
2 c. sugar
1 c. oil
2 tsp. coconut extract
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 c. coconut

Beat eggs. Add sugar, oil, and extract mix well. In a separate bowl combine baking soda,powder,salt and flour. Add the dry ingredients alternately with buttermilk. Then add coconut. Bake 325 degrees in a greased bundt pan or two bread pans for 1 hour 15 minutes.

Syrup:
1 c. sugar
1/2 c. water
2 tbs. butter
1 tsp. coconut extract

Boil sugar, water, butter for 2 minutes. Remove from heat and add coconut extract.
When bread comes out of the oven poke with a long tined fork several times. Pour syrup over bread and let stand for 2-4 hours before turning out of pan.