BANANA BREAD
2 eggs, beaten
1/2 cup melted butter
1 cup sugar
3 ripe bananas, mashed
1/2 cup flour
1/2 tsp. baking soda
1 1/2 cup whole wheat flour
1/2 cup InSinkErator® hot water

Thoroughly mix eggs, melted butter, sugar and mashed bananas. Add 1/2 cup flour
and continue to mix. Add remaining ingredients one at a time until all are mixed well.
Add InSinkErator® hot water. Place in lightly greased and floured baking pan. Bake
at 375°F for 15 minutes.

EVER READY BRAN MUFFINS
6 cups all-bran cereal, divided (100% bran)
2 cups of InSinkErator® hot water
3 cups sugar
1 cup vegetable shortening
4 eggs, beaten
1 qt. buttermilk
1 tsp. salt
5 tsp. baking soda
5 cups flour

Combine 2 cups bran cereal and InSinkErator® hot water. Stir well. Let stand until
cool. Cream sugar and shortening until light and fluffy. Add eggs and beat well. Stir
in buttermilk, salt and soda. Fold in flour, 4 cups bran and cooled bran mixture. Spoon
into well greased and floured muffin tins. Bake at 400°F for 15-20 minutes. Put extra
batter in plastic containers and freeze. Dates or raisins can be added before baking.

HOT WATER CORNBREAD
1 cup white cornmeal
1 cup yellow cornmeal
1 tsp. salt
2 tbsp. shortening
2 cups InSinkErator® hot water
1 1/2 tsp. baking powder
2 tbsp. warm water

Combine first 3 ingredients in a bowl. Add shortening. Add InSinkErator® hot water over
cornmeal mixture and stir well. Let cool 20 minutes. Combine baking powder and 2
tablespoons water. Add to cornmeal mixture and stir. Shape dough into 1 inch balls.
Press each ball between two fingers to make a slight indentation on two sides. Carefully
drop shaped dough into deep hot oil (375°F). Cook only a few at a time. Fry 1-2 minutes
or until golden brown. Serve immediately. Yield: Approximately 2 1/2 dozen.