Southern's Chefs Recipes from our kitchens to yours
Breads & Pastries

Banana Nut Bread .......................................Dan A., Gatesville, N.C..
1,1/2 cups all-purpose flour
3/4 tsp. baking soda
14 tsp. salt
1 cup sugar
2 eggs, beaten
3/4 cup vegetable oil
3 Tbsp. buttermilk
2-3 bananas, mashed
1/4 tsp. nutmeg
1 tsp. vanilla
1/2 cup chopped nuts

Preheat oven to 325 degrees. Grease loaf pan. Sift together nutmeg, flour, soda, and salt. Add sugar, eggs, vanilla, oil and buttermilk, stir to blend. Fold in bananas and nuts. Pour in pan. Bake 1 hour and 10 minutes, or until toothpick comes out clean. Let cool in pan 15 minutes.

Crescent Roll Delight ........................Martha E., Robersonville, N..

2 cans of crescent rolls
2 cups of granulated sugar
2 8oz cream cheese
1/4 cup of chopped pecans
1 stick of butter
1 tsp of vanilla
2 tbs of cinnamon

In a greased 9x13 dish spread 1 can of crescent rolls. Beat sugar, cream cheese and vanilla and spread on top crescent roll. Spread 2nd can of crescent roll on top of mixture. Pour melted butter on top of 2nd crescent roll. Sprinkle with 2 tbs. of granulated sugar, pecans, and cinnamon. Bake @ 350 for 30-40 minutes

Cream Cheese Danish..........................Lynn B., Rocky Mount, N.C,.

2 cans Pillsbury Crescent Rolls
2 8 oz. cream cheese softened
¾ cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice
1 egg yolk

Grease a 9x13 pan. Place one can of crescent rolls in bottom of pan. Press out seams and spread over the bottom of the pan.

Mix the softened cream cheese and sugar. Add vanilla, lemon juice and egg yolk.

Pour over the crescent rolls. Take the 2nd can of crescent rolls and roll out. Place on top of cream cheese mixture.

Brush the top of the crescent rolls with the egg white.

Bake at 350 for 25 to 30 minutes.

Let cool. Drizzle with a glaze made of powdered sugar, lemon juice and milk.

Baked Corn Bread (from Grandma Barbara) .............Lisa W., Gatesville, N.C.

2 cups corn meal
2 cups milk
1/3 cup margarine (melted)
2 eggs (unbeaten)
1/3 cup sugar
Add milk, eggs, margarine and sugar to meal mix. Pour into a greased shallow pan. Bake for 40 minutes at 425'
Overnight French Toast .....................................Dan A., Gatesville, N.C..

8-10 slices bread, cubed into 1 inch cubes
12 eggs
2 cups milk
1/2 cup syrup
8 oz. cream cheese, cubed

Spray Pam on 9x13 inch baking dish. Layer 1/2 of bread in dish. Cube all cream cheese and layer on top of bread. Layer remaining bread. Beat eggs, milk, and syrup. Pour over bread/cheese. Refrigerate overnight. Bake at 350 degrees.