1. Preheat oven to 350. Greased 5x9-inch loaf pan.
2. Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined.
3. Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas and walnuts. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf.
4. Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.

Corn Fritters

2 cup flour
1 tablespoon baking powder
salt
2-3 Table spoon sugar

mix then add

2 eggs

3/4 cup milk
1 table spoon oil


1 can cream corn
1 can whole kerrnal corn

drop into hot oil turn when golden brown. Turn with tongs when top bubbles like a pancake

place on paper towel

Top with powder sugar, honey or syrup

makes about 3 dozen

chicken for sweet and sour or orange

2 eggs
paprika
baking powder 1 tablespoon
white pepper
milk
flour about 2 cups

mix  should be really runny

add chopped chicken pieces  about 1 1/2 breastmeat

let sit for 10 to 20 minute

drop pieces in hot oil and fry
turn pieces as needed to get golden brown

sweet and sour

1/2cup sugar

1/2 cup rice vinegar

1/2 cup maaschino cherry juice

1/2 cup pineapple juice

1 1/2 tablespoons cornstarch

1/4 cup cold water

In a sauce pan heat juices, sugar and vinegar.  premix water and cornstarch and add to heated mixture stiring to prevent lumping.

remove from heat shortly after boiling or when it thickens up to what you like.

breakfast cassarole

2 to 4 cups shredded hash browns
1 cup to 1 pound of sausage bacon or ham { I used farmland "bacon sausage"}
4 green onions
enough shredded cheese to almost cover the top
6 eggs or equivalent
3/4 cup milk or 1 can of milk
salt
pepper

separate onion white and green parts mince white part add to meat.  slice green part

Cook meat with minced onion

beat eggs and milk

layer in casserole dish

hash browns
meat
cheese and green onion slices

pour egg milk mixture over layers

cover and refrigerate over night

remove 30 minutes before cooking

cook uncovered 1 hour at 350   middle of oven

Texas Roadhouse Rolls -

4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-

Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.

*Extra Tips: Shape the rolls into a rectangle, about 1/2-inch thick, then fold it in half, making it an inch thick. Roll over the dough to seal the two halves and using a dough scraper, cut them into squares and place them on the baking sheet

Sweet and Sour chicken

1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying

Directions
In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
Heat oil in skillet or wok to 360 degrees F.
Fry chicken pieces in hot oil 10 minutes, or until golden.
Remove chicken, and drain on paper towels.
When ready to serve, layer pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.