Banana doughnuts

Banana Doughnuts
3 cups solid shortening or peanut oil
4 cups all-purpose flour
3/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter
1 cup ripe bananas, mashed
2 eggs, well beaten
Topping:
3/4 cup sugar
2 teaspoons cinnamon
In deep-fat fryer, heat oil to 375 degrees. In a large bowl, mix flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon and nutmeg. Cut in butter. Make a well in the center and add the bananas and eggs; mix well. Mix by hand because the dough is heavy. Turn out onto a lightly floured board and roll to 1/2 inch thickness. Cut with 2 1/2 inch doughnut cutter. Deep-fry until golden brown. Drain on absorbant paper. Combine Topping ingredients and dip warm doughnuts into mixture.
Makes 22 doughnuts.

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Hush puppies

Hush Puppies
1 1/2 cups cornmeal
1/2 cup flour
1/2 teaspoon baking soda
3 cups buttermilk
2 teaspoons salt
1 large, finely diced onion
Combine cornmeal, flour and baking soda in a mixing bowl. Stir in buttermilk and beat until smooth. Stir in salt and onion. Drop heaping tablespoonfuls of batter into a deep fryer; fry until golden brown. Drain on paper toweling before serving.
Makes 3 to 3 1/2 dozen.

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Peanut butter loaf

Peanut Butter Loaf
1 3/4 cups sifted enriched flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
3/4 cup crunchy peanut butter
2/3 cup sugar
2 eggs, slightly beaten
1 cup mashed ripe bananas
Preheat oven to 350 degrees. Mix and sift together flour, baking powder, baking soda and salt. Cream together shortening and peanut butter; gradually add sugar. Continue creaming until light and fluffy. Add eggs; beat well. Stir in dry ingredients alternately with mashed bananas; mix well; do not beat. Spoon batter into well-greased loaf pan, 8 by 4 by 3 inches. Bake for 1 hour.

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Zucchini nut bread

Zucchini Nut Bread
1 1/4 cups wheat germ
3 1/4 cups all-purpose flour
3 1/4 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 cup chopped nuts
1 3/4 cups sugar
2 eggs
2 teaspoons vanilla
2/3 cup cooking oil
3 cups grated zucchini (may use blender)
Mix together wheat germ, flour, baking powder, salt, cinnamon and nuts. Beat eggs until light and fluffy. Beat in sugar, vanilla and oil. Stir in zucchini. Gradually stir in wheat germ mixture. Turn into 2 greased and floured 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans. Bake at 350 degrees for 1 hour. Test for doneness. Cool for 10 minutes on rack.
Makes 2 loaves.

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Hot frosted gingerbread

Hot Frosted Gingerbread
1/2 cup shortening
1/2 cup strong hot coffee
2 eggs
1/2 cup sugar
1/2 cup molasses
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon ginger
1 cup powdered sugar
4 tablespoons cream
1/2 teaspoon vanilla
Melt shortening in hot coffee. Beat eggs well; stir in sugar and molasses. Gently add shortening/coffee mixture. Combine flour, baking powder and ginger; add to mixture. Mix well and spread about 1/2 inch thick in greased 8 inch square pan. Bake at 350 degrees for 25 minutes. Mix powdered sugar, cream and vanilla and spread on hot gingerbread. Let cool in pan on wire rack. Cut into bars or squares to serve.

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Fresh blueberry gingerbread

Fresh Blueberry Gingerbread
1 1/2 cups fresh blueberries
2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup sugar
1 egg
4 tablespoons dark molasses
1 cup buttermilk
Wash and dry blueberries; toss with 2 tablespoons flour; set aside. Mix remaining flour with baking soda, ginger, cinnamon, mace and salt; set aside. In large mixing bowl, beat together oil, sugar, egg and molasses; mix well. Add flour alternately with buttermilk to creamed mixture; beat until smooth; gently fold in blueberries. Pour into a greased and floured 9 inch square pan. Bake at 350 degrees for 35 to 40 minutes, or until center tests done. Cane be served with a dollop of whipped cream or sour cream.

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Date nut bread

Date Nut Bread
1 cup boiling water
1 1/2 teaspoons baking soda
1 cup raisins
1 cup chopped dates
2 eggs
1 cup sugar
1 teaspoon vanilla
2 cups flour
1 cup chopped walnuts
In bowl, add boiling water and baking soda to raisins and dates; let cool. In separate bowl, beat eggs, sugar and vanilla until well blended. Stir in flour, alternately with cool fruit mixture just until blended; stir in nuts. Pour into 2 well-greased 7 by 3 inch loaf pans. Bake in preheated 325 degree oven for 60 to 70 minutes, or until toothpick inserted into center comes out clean. Cool in pan on wire rack for 15 minutes; remove from pan. Cool completely. Wrap airtight. Store overnight before serving.
Makes 2 loaves.

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