1 item(s) egg(s)
1 cup(s) sugar
1/2 cup(s) regular butter, at room temperature
1 Tbsp vanilla extract
1 cup(s) fat-free plain soy milk
2 medium banana(s), overripe, smashed
1/2 tsp baking soda
1 tsp ground nutmeg
1 tsp baking powder
4 serving(s) Dried Cranberries, Craisins, Ocean Spray
2 cup Bisquick Baking Mix, Original All-Purpose


In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg , and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the soy milk and bananas. In a separate bowl, mix together the flour, baking soda, baking powder , and nutmeg. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Sprinkle the dried cranberries stirring to incorporate them to batter. Spray a loaf pan with non-stick spray and pour in the batter. Bake in a pre-heated 350 degree oven for 45 – 50 minutes or until a toothpick comes out clean.





½ cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

½  teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

½ teaspoon salt

½ teaspoon Italian Herb seasoning


Preheat oven to 375 degrees F (175 degrees C). Line a muffin pan with paper or foil liners.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, seasoning, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Makes 9 servings.



7-1/2 to 8 cups Ultragrain® All-Purpose Flour with whole grain
1/2 cup sugar
4 teaspoons salt
2 envelopes Fleischmann’s® RapidRise Yeast
1-1/2 cups milk
1-1/2 cups water
1/2 cup butter OR margarine
2 eggs
Melted butter, optional


  1. Mix 3 cups flour, sugar, salt and undissolved yeast in a large mixer bowl.  Combine milk, water and butter and heat until very warm (120° to 130°F).  Add to flour mixture with eggs; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add 2 cups flour.  Beat at high speed 2 minutes, scraping bowl occasionally.
  2. Stir in enough additional flour to make a soft dough.  Turn out onto lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Cover; let dough rest 10 minutes.
  3. Divide dough into 3 equal pieces. Roll each piece into a 12 x 9-inch rectangle.  Cut into 12 (1-inch) strips.  Tie each strip into a loose knot.  Place rolls on greased baking sheet (or parchment paper on baking sheets) about 2 inches apart.  Repeat with remaining dough.  Cover; let rise in a warm, draft-free place until almost doubled, about 30 to 45 minutes.
  4. Bake in preheated 275°F oven for 20 to 25 minutes, or until rolls just start to change color.  Remove rolls to wire racks.  Place cooled rolls in resealable plastic bags and freeze up to 1 month.
  5. Place frozen rolls on ungreased baking sheet.  Bake in preheated 400°F oven for 10 to 12 minutes, or until golden brown.  If desired, brush hot rolls with melted butter.  Rolls are best served warm.

Makes 10 servings.