INGREDIENTS:
1 c. grits
4 c. milk
1/3 stick butter
Salt to taste
1 c. corn meal
2-4 tsp. baking powder
2 eggs, slightly beaten
2 c. milk
DIRECTIONS:
Cook grits and milk slowly for about 10 minutes until thick like cream of wheat. Add to butter and salt hot grits; stir until melted. Add last 4 ingredients. Pour into a greased casserole; sprinkle with corn meal. Bake at 350 degrees for 45 minutes or 375 degree oven for 30 minutes.
This is very good served with pot roast, using some of the juice over the serving of hot spoon bread.
Friday, November 16, 2007
Quick Sourdough French Bread
INGREDIENTS:
4-5 c. bread flour
2 tbsp. wheat germ
1 tbsp. sugar
2 tsp. salt
1/2 tsp. ginger
2 pkg. fast acting yeast
1 c. warm water (120 degrees)
1 c. sour cream (room temperature)
2 tbsp. vinegar
1 egg white
1 tbsp. water
2 tbsp. poppy seeds or sesame seeds
DIRECTIONS:
In large bowl combine 1 1/2 cups flour with next 5 ingredients; add water and sour cream, vinegar to flour mixture; beat 3 minutes. Stir in 2 to 2 1/2 cups flour; mix until it cleans side of bowl, 5 minutes.
On flour surface knead in remaining 1/2 to 1 cup flour until smooth 5 minutes. Cover let rise in warm place 25-35 minutes until double. Punch down. Divide in half; make into 2 loaves. Place on greased cookie sheet. Slash top diagonally. Let rise until double, 15-20 minutes.
Baking - Oven 375 degrees. Bake for 25 minutes. Remove from oven - brush with egg white mixture. Sprinkle with seed. Bake 5-10 minutes longer. Cool on rack.
4-5 c. bread flour
2 tbsp. wheat germ
1 tbsp. sugar
2 tsp. salt
1/2 tsp. ginger
2 pkg. fast acting yeast
1 c. warm water (120 degrees)
1 c. sour cream (room temperature)
2 tbsp. vinegar
1 egg white
1 tbsp. water
2 tbsp. poppy seeds or sesame seeds
DIRECTIONS:
In large bowl combine 1 1/2 cups flour with next 5 ingredients; add water and sour cream, vinegar to flour mixture; beat 3 minutes. Stir in 2 to 2 1/2 cups flour; mix until it cleans side of bowl, 5 minutes.
On flour surface knead in remaining 1/2 to 1 cup flour until smooth 5 minutes. Cover let rise in warm place 25-35 minutes until double. Punch down. Divide in half; make into 2 loaves. Place on greased cookie sheet. Slash top diagonally. Let rise until double, 15-20 minutes.
Baking - Oven 375 degrees. Bake for 25 minutes. Remove from oven - brush with egg white mixture. Sprinkle with seed. Bake 5-10 minutes longer. Cool on rack.
Mushroom Spoon Bread
INGREDIENTS:
1 1/2 c. milk
1 (10 1/2 oz.) can mushroom soup
1 c. yellow corn meal
4 eggs, separated
2 tbsp. butter
DIRECTIONS:
Mix milk and soup in a saucepan. Add corn meal, cook slowly stirring constantly until consistency of mush. Beat egg yolks and add yolks and butter into the mixture. Pour into a greased casserole and bake in a preheated oven at 350 degrees, spoon bread is ready when top springs back at the touch of your finger.
1 1/2 c. milk
1 (10 1/2 oz.) can mushroom soup
1 c. yellow corn meal
4 eggs, separated
2 tbsp. butter
DIRECTIONS:
Mix milk and soup in a saucepan. Add corn meal, cook slowly stirring constantly until consistency of mush. Beat egg yolks and add yolks and butter into the mixture. Pour into a greased casserole and bake in a preheated oven at 350 degrees, spoon bread is ready when top springs back at the touch of your finger.
Cheese Bread
INGREDIENTS:
1 (4 oz.) pkg. shredded Mozzarella cheese
2 (4 oz.) pkgs. shredded Cheddar cheese
3 tbsp. prepared mustard
3/4 c. mayonnaise
3/4 to 1 c. grated green onion
1 French loaf bread
Pepperoni, if desired
DIRECTIONS:
Mix 2 cheeses, mustard, and mayonnaise together. Chop onion and slice loaf of bread. Spread thin layer of butter on bread. Add sliced pepperoni, add cheese mixture and sprinkle grated onion on top. Wrap each half in foil and bake in 300 degree oven for 20 minutes. Bake open-faced 1 minutes.
1 (4 oz.) pkg. shredded Mozzarella cheese
2 (4 oz.) pkgs. shredded Cheddar cheese
3 tbsp. prepared mustard
3/4 c. mayonnaise
3/4 to 1 c. grated green onion
1 French loaf bread
Pepperoni, if desired
DIRECTIONS:
Mix 2 cheeses, mustard, and mayonnaise together. Chop onion and slice loaf of bread. Spread thin layer of butter on bread. Add sliced pepperoni, add cheese mixture and sprinkle grated onion on top. Wrap each half in foil and bake in 300 degree oven for 20 minutes. Bake open-faced 1 minutes.
Spinach Spoon Bread
INGREDIENTS:
1 (9 or 10 oz.) pkg. frozen onions in cream sauce
1 (10 oz.) pkg. frozen chopped spinach
2 slightly beaten eggs
1 c. Dairy sour cream
1/2 c. butter, melted
1/4 tsp. salt
1 (8 1/2 oz.) pkg. corn muffin mix
1/2 c. shredded cheese
DIRECTIONS:
Prepare both onions in cream sauce and chopped spinach according to package directions, (drain spinach well). In large bowl, combine cooked onions in cream sauce; chopped spinach, eggs, sour cream, melted butter and salt. Stir in corn muffin mix. Pour into greased 1 1/2 quart casserole. Bake in 350 degree oven for 30 to 35 minutes or until wooden pick in center comes out clean. Sprinkle with shredded cheese. Bake 2 minutes more or until cheese melts. Serves 8.
1 (9 or 10 oz.) pkg. frozen onions in cream sauce
1 (10 oz.) pkg. frozen chopped spinach
2 slightly beaten eggs
1 c. Dairy sour cream
1/2 c. butter, melted
1/4 tsp. salt
1 (8 1/2 oz.) pkg. corn muffin mix
1/2 c. shredded cheese
DIRECTIONS:
Prepare both onions in cream sauce and chopped spinach according to package directions, (drain spinach well). In large bowl, combine cooked onions in cream sauce; chopped spinach, eggs, sour cream, melted butter and salt. Stir in corn muffin mix. Pour into greased 1 1/2 quart casserole. Bake in 350 degree oven for 30 to 35 minutes or until wooden pick in center comes out clean. Sprinkle with shredded cheese. Bake 2 minutes more or until cheese melts. Serves 8.
Bread Pudding
INGREDIENTS:
6 eggs, slightly beaten
10 tbsp. sugar
1 tsp. vanilla
1/4 tsp. salt
4 c. homogenized milk or half and half
4 c. broken or cubed leftover bread
2 tbsp. raisins
DIRECTIONS:
Mix eggs, sugar, vanilla and salt. Add milk and set aside. In 9 x 13 inch pan put bread and add soft raisins and pour egg mixture over bread and raisins. Sprinkle with cinnamon. Place 9 x 13 inch pan in a jelly roll pan.
Put 1/2 to 3/4 inches of water in the jelly roll pan. Bake at 325 degrees in a preheated oven 45 to 55 minutes or until knife inserted in center comes out clean. Cool and serve. Serve warm or cold. May be served with a sauce or with milk, cream or plain.
6 eggs, slightly beaten
10 tbsp. sugar
1 tsp. vanilla
1/4 tsp. salt
4 c. homogenized milk or half and half
4 c. broken or cubed leftover bread
2 tbsp. raisins
DIRECTIONS:
Mix eggs, sugar, vanilla and salt. Add milk and set aside. In 9 x 13 inch pan put bread and add soft raisins and pour egg mixture over bread and raisins. Sprinkle with cinnamon. Place 9 x 13 inch pan in a jelly roll pan.
Put 1/2 to 3/4 inches of water in the jelly roll pan. Bake at 325 degrees in a preheated oven 45 to 55 minutes or until knife inserted in center comes out clean. Cool and serve. Serve warm or cold. May be served with a sauce or with milk, cream or plain.
Capirotada (Mexican Bread Pudding)
INGREDIENTS:
12 slices of bread
1/4 lb. mild Cheddar cheese, grated
1 1/2 c. raisins
1 c. brown sugar (add more if desired)
2 c. water
2 sticks cinnamon
DIRECTIONS:
Butter bread and toast on both sides. Dissolve sugar in water. Add cinnamon and boil for a few minutes. Soak raisins in hot tea. Using a square baking pan, place 4 slices of toast in bottom, sprinkle raisins and cheese and pour some of the cinnamon sugar tea over them. Repeat until all 12 slices of bread are used. Pour remaining tea on top and bake at 400 degrees for about 20 minutes.
12 slices of bread
1/4 lb. mild Cheddar cheese, grated
1 1/2 c. raisins
1 c. brown sugar (add more if desired)
2 c. water
2 sticks cinnamon
DIRECTIONS:
Butter bread and toast on both sides. Dissolve sugar in water. Add cinnamon and boil for a few minutes. Soak raisins in hot tea. Using a square baking pan, place 4 slices of toast in bottom, sprinkle raisins and cheese and pour some of the cinnamon sugar tea over them. Repeat until all 12 slices of bread are used. Pour remaining tea on top and bake at 400 degrees for about 20 minutes.
Chef Lee’s Bread Pudding
INGREDIENTS AND DIRECTIONS:
3 eggs, beaten
1 1/2 c. white sugar
2 tbsp. brown sugar
1 tbsp. vanilla
1/2 tsp. nutmeg
1/2 stick butter, melted
3 c. heavy cream
Dash of yellow food coloring (optional)
4 c. cubed day-old white bread
3/4 c. raisins
Combine eggs, sugars, vanilla and nutmeg; add melted butter, then cream, then coloring and mix well. Stir in cubed bread and raisins and let stand 10-15 minutes. Pour into well-greased deep pan or casserole. Bake at 375 degrees for 45-60 minutes, until golden brown. Serve warm, topped with Butter Vanilla Sauce. Yield: 6-8 servings.
BUTTER VANILLA SAUCE:
1 beaten egg
3 tbsp. brown sugar
1/2 c. white sugar
2 tbsp. melted butter
1 tbsp. flour
1 tsp. vanilla
Dash of nutmeg
1 1/4 c. heavy cream
Combine in the top of a double boiler. Cook, stirring, until thickened.
3 eggs, beaten
1 1/2 c. white sugar
2 tbsp. brown sugar
1 tbsp. vanilla
1/2 tsp. nutmeg
1/2 stick butter, melted
3 c. heavy cream
Dash of yellow food coloring (optional)
4 c. cubed day-old white bread
3/4 c. raisins
Combine eggs, sugars, vanilla and nutmeg; add melted butter, then cream, then coloring and mix well. Stir in cubed bread and raisins and let stand 10-15 minutes. Pour into well-greased deep pan or casserole. Bake at 375 degrees for 45-60 minutes, until golden brown. Serve warm, topped with Butter Vanilla Sauce. Yield: 6-8 servings.
BUTTER VANILLA SAUCE:
1 beaten egg
3 tbsp. brown sugar
1/2 c. white sugar
2 tbsp. melted butter
1 tbsp. flour
1 tsp. vanilla
Dash of nutmeg
1 1/4 c. heavy cream
Combine in the top of a double boiler. Cook, stirring, until thickened.
Crock Pot Bread Pudding
INGREDIENTS:
1/2 c. sugar
2 c. milk
4 c. 1/2 inch lightly dry bread
1/4 c. raisins (optional)
1/4 tsp. nutmeg
2 eggs, well beaten
DIRECTIONS:
Add sugar, nutmeg, and milk to eggs; beat well. Put bread cubes into a buttered cooker and pour egg mixture over bread. Allow to stand until bread is soaked thoroughly. Mix in raisins. Cover and cook on high 2-3 hours. Serves 4-6.
1/2 c. sugar
2 c. milk
4 c. 1/2 inch lightly dry bread
1/4 c. raisins (optional)
1/4 tsp. nutmeg
2 eggs, well beaten
DIRECTIONS:
Add sugar, nutmeg, and milk to eggs; beat well. Put bread cubes into a buttered cooker and pour egg mixture over bread. Allow to stand until bread is soaked thoroughly. Mix in raisins. Cover and cook on high 2-3 hours. Serves 4-6.
Chocolate Chip-Peanut Butter Bread Pudding
INGREDIENTS:
6 slices bread, buttered and cubed
1/2 c. flaked coconut
1/2 c. chocolate chips
1/2 c. peanut butter
2 eggs
1 tsp. vanilla
2 1/2 c. milk
DIRECTIONS:
Place the buttered bread cubes in a 9×9 inch baking dish. Sprinkle coconut and chocolate chips on top. Cream together the sugar and peanut butter with an electric mixer. Add the eggs and vanilla. Blend in the milk, pouring it over the bread. Place the baking dish in a shallow pan on an oven rack. Pour hot water in the outer pan to a depth of 1 inch.
Bake at 350 degrees for 1 hour or until a knife inserted halfway between the edge and the center of the dish comes out clean. Serve warm with whipped cream or ice cream. This dessert adds more protein to a meatless meal.
6 slices bread, buttered and cubed
1/2 c. flaked coconut
1/2 c. chocolate chips
1/2 c. peanut butter
2 eggs
1 tsp. vanilla
2 1/2 c. milk
DIRECTIONS:
Place the buttered bread cubes in a 9×9 inch baking dish. Sprinkle coconut and chocolate chips on top. Cream together the sugar and peanut butter with an electric mixer. Add the eggs and vanilla. Blend in the milk, pouring it over the bread. Place the baking dish in a shallow pan on an oven rack. Pour hot water in the outer pan to a depth of 1 inch.
Bake at 350 degrees for 1 hour or until a knife inserted halfway between the edge and the center of the dish comes out clean. Serve warm with whipped cream or ice cream. This dessert adds more protein to a meatless meal.
Monday, November 12, 2007
Raisin Bread For Bread Machine
INGREDIENTS:
1 pkg active dry yeast
2 1/2 cups bread flour
5 1/2 tablespoons sugar
1 1/2 tablespoons nonfat dry milk powder
3 tablespoons butter
1 tsp salt
300 cc water
4 oz raisins
DIRECTIONS:
Put all ingredients into bread machine or follow your user’s manual. Select correct bread cycle and crust color, then press start.
Bread Machine Cinnamon Buns
INGREDIENTS:
Dough:
1 cup milk
1 egg; beaten
4 tablespoons melted butter
4 tablespoons warm water
1/2 (3.5 ounce) package vanilla instant pudding
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
1 tablespoon active dry yeast
Filling:
1/2 cup butter, softened)
1/2 cup brown sugar, packed
1/2 cup white sugar
1 tablespoon gound cinnamon
1/4 cup chopped walnuts or pecans (optional)
1/4 cup raisins (plumped) and also (optional)
Frosting:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons butter, softened
1 teaspoon vanilla flavoring
DIRECTIONS:
Set bread machine on the DOUGH cycle, place the ingredients for “dough” in the order listed. Allow your machine to complete the dough cycle. In the mean time, prepare your filling mix, except for the plumped raisins, and set aside.
When finished, remove the dough onto a floured surface and knead slightly. Then roll dough into a large rectangle. Spread with the butter mentioned in the “filling” ingredients.
Sprinkle with your prepared filling mixture. If adding the plumped raisins, do it now and evenly sprinkle them over the prepared filling mixture.
Roll the dough into a log. Cut into 12 equal pieces.
Place in a prepared 13 x 9 inch baking pan. Cover with plastic wrap; place in a warm area to rise. When rolls have reached the top of the pan, place in a prepared 350 degree F. oven (175 degrees C.) and bake for 15 - 20 minutes.
When done, remove from oven and place on wire rack to cool.
Mix frosting ingredients as listed in a small bowl. Spread over warm buns.
These are the most like “bakery” cinnamon buns that I have ever made or tasted! And so easy with your bread machine too! Hope you enjoy them as much as we do!
Dough:
1 cup milk
1 egg; beaten
4 tablespoons melted butter
4 tablespoons warm water
1/2 (3.5 ounce) package vanilla instant pudding
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
1 tablespoon active dry yeast
Filling:
1/2 cup butter, softened)
1/2 cup brown sugar, packed
1/2 cup white sugar
1 tablespoon gound cinnamon
1/4 cup chopped walnuts or pecans (optional)
1/4 cup raisins (plumped) and also (optional)
Frosting:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons butter, softened
1 teaspoon vanilla flavoring
DIRECTIONS:
Set bread machine on the DOUGH cycle, place the ingredients for “dough” in the order listed. Allow your machine to complete the dough cycle. In the mean time, prepare your filling mix, except for the plumped raisins, and set aside.
When finished, remove the dough onto a floured surface and knead slightly. Then roll dough into a large rectangle. Spread with the butter mentioned in the “filling” ingredients.
Sprinkle with your prepared filling mixture. If adding the plumped raisins, do it now and evenly sprinkle them over the prepared filling mixture.
Roll the dough into a log. Cut into 12 equal pieces.
Place in a prepared 13 x 9 inch baking pan. Cover with plastic wrap; place in a warm area to rise. When rolls have reached the top of the pan, place in a prepared 350 degree F. oven (175 degrees C.) and bake for 15 - 20 minutes.
When done, remove from oven and place on wire rack to cool.
Mix frosting ingredients as listed in a small bowl. Spread over warm buns.
These are the most like “bakery” cinnamon buns that I have ever made or tasted! And so easy with your bread machine too! Hope you enjoy them as much as we do!
Bread Machine Bread
INGREDIENTS:
3 1/2 c. flour (Gold Medal general purpose)
2 tsp. canola oil
1 heaping tbsp. honey
3/4 tsp. salt
1 pkg. dry yeast
Warm water (see below for amount)
DIRECTIONS:
Add honey to a 2 cup measuring cup. Then add canola oil, salt and yeast. Add enough warm water to bring contents of measuring cup to 1 1/2 cup mark. Mix to dissolve yeast and let stand 5 minutes.
Place the 3 1/2 cups flour in machine baking pan, add contents of measuring cup and press selection for French Bread.
Five minute before second kneading ends (machine will signal) add a total of one cup of any combination of the following to suit your taste.
Whole unsalted sunflower seeds.
Chopped dried fruits: apricots, figs, dates, apple, peach, pear, prunes, raisins.
To make a sweet bread add to cup before adding water, 1/4 teaspoon vanilla, 1 heaping tablespoon molasses (in addition to honey in basic recipe.
Food Processor French Bread
INGREDIENTS:
1 1/2 pkgs. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1 tsp. sugar
3 1/2 c. unbleached flour
2 tsp. salt
1 tsp. sugar
1 c. warm water
1 egg white
1 tbsp. water
DIRECTIONS:
1. Dissolve yeast in warm water with 1 teaspoon sugar in small bowl. Let stand until foamy, about 5 minutes.
2. Combine flour, salt and remaining sugar in food processor. Blend.
3. Add yeast mixture. Blend 5 seconds. With machine running, slowly add 1 cup warm water. Process until dough is smooth and elastic, about 15 seconds, turning machine on and off.
4. Turn dough onto lightly floured board. Knead gently.
5. Place dough in greased bowl. Cover. Let rise until doubled, 50 minutes. Punch down.
6. Divide dough in half. Roll each into rectangle. Roll up from long side, pinching to seal. Place in greased flute or baguette pans.
7. Cover. Let rise in warm place until doubled, about 45 minutes. Cut 3 or 4 diagonal slashes in top of each loaf.
8. After about 30 minutes, place 2 racks, 1 in the middle and 1 in the lower quarters of oven. Place shallow baking pan with 1 cup boiling water on lower rack. When dough is doubled, brush lightly with water. Place on rack in middle of oven.
9. Bake at 450 degrees for 10 minutes.
10. Reduce heat to 400 degrees. Bake 5 minutes. Remove pan of water. Brush bread with egg white beaten with water.
11. Bake 10 minutes longer until golden brown. Cool on wire racks.
Cranberry - Orange Nut Bread
INGREDIENTS:
1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 tbsp. grated orange peel
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts
DIRECTIONS:
Heat oven to 350°F.
Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel, juice and egg just until all flour is moistened. Stir in cranberries and nuts. Spread in pan.
Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing.
If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon.
1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 tbsp. grated orange peel
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts
DIRECTIONS:
Heat oven to 350°F.
Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel, juice and egg just until all flour is moistened. Stir in cranberries and nuts. Spread in pan.
Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing.
If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon.
Banana Nut Bread
INGREDIENTS:
1 c. sugar
1/4 c. Crisco
2 eggs
1 c. ripe bananas (about 2)
2 c. Bisquick or Jiffy mix
1/3 c. nuts, chopped
DIRECTIONS:
Preheat oven to 350 degrees. Cream Crisco and sugar. Add 2 eggs, slightly beaten, very ripe bananas, Bisquick or Jiffy mix, and chopped nuts. Stir until well mixed. Pour batter into a well-greased and floured loaf pan. Bake 55 minutes in preheated oven. Remove from pan. Cool on rack before slicing.
1 c. sugar
1/4 c. Crisco
2 eggs
1 c. ripe bananas (about 2)
2 c. Bisquick or Jiffy mix
1/3 c. nuts, chopped
DIRECTIONS:
Preheat oven to 350 degrees. Cream Crisco and sugar. Add 2 eggs, slightly beaten, very ripe bananas, Bisquick or Jiffy mix, and chopped nuts. Stir until well mixed. Pour batter into a well-greased and floured loaf pan. Bake 55 minutes in preheated oven. Remove from pan. Cool on rack before slicing.
Banana Nut Bread
INGREDIENTS:
1 stick butter
1 c. sugar
2 eggs, beaten
1 lb. peeled very ripe bananas (4 lg.)
1 tbsp. vinegar
2 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 c. chopped nuts
DIRECTIONS:
Cream butter and sugar together. Add eggs; beat. Then add bananas with vinegar; beat. Add flour with salt and baking soda. Beat; add vanilla. Stir in nuts. Bake at 325 degrees in greased and floured loaf pan for about 1 hour (or 3 baby loaf pans about 45 minutes). Check with toothpick.
Banana Nut Bread
INGREDIENTS:
1/2 c. butter, softened (not diet)
3/4 c. white sugar
1/2 c. light brown sugar
2 eggs
1/4 c. sour cream
2 tbsp. light rum or milk
1 tsp. almond extract
2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
Sprinkle of allspice
1 c. mashed ripe bananas (about 3)
1 1/2 c. chopped pecans
Powdered sugar (optional)
DIRECTIONS:
Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Add eggs, sour cream, rum or milk, and almond extract, mixing well. In another bowl combine flour, baking powder, soda, salt and spices; add to creamed mixture alternately with mashed bananas, mixing very well after each addition. Stir in pecans.
Pour the batter into a greased 9 x 5 x 3 loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until done. If loaf gets too brown, cover it with aluminum foil. Remove from pan to cool. Sprinkle loaf with powdered sugar, if desired.
Banana Nut Bread
INGREDIENTS:
1/2 c. butter, softened (not diet)
3/4 c. white sugar
1/2 c. light brown sugar
2 eggs
1/4 c. sour cream
2 tbsp. light rum or milk
1 tsp. almond extract
2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
Sprinkle of allspice
1 c. mashed ripe bananas (about 3)
1 1/2 c. chopped pecans
Powdered sugar (optional)
DIRECTIONS:
Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Add eggs, sour cream, rum or milk, and almond extract, mixing well. In another bowl combine flour, baking powder, soda, salt and spices; add to creamed mixture alternately with mashed bananas, mixing very well after each addition. Stir in pecans.
Pour the batter into a greased 9 x 5 x 3 loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until done. If loaf gets too brown, cover it with aluminum foil. Remove from pan to cool. Sprinkle loaf with powdered sugar, if desired.
1/2 c. butter, softened (not diet)
3/4 c. white sugar
1/2 c. light brown sugar
2 eggs
1/4 c. sour cream
2 tbsp. light rum or milk
1 tsp. almond extract
2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
Sprinkle of allspice
1 c. mashed ripe bananas (about 3)
1 1/2 c. chopped pecans
Powdered sugar (optional)
DIRECTIONS:
Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Add eggs, sour cream, rum or milk, and almond extract, mixing well. In another bowl combine flour, baking powder, soda, salt and spices; add to creamed mixture alternately with mashed bananas, mixing very well after each addition. Stir in pecans.
Pour the batter into a greased 9 x 5 x 3 loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until done. If loaf gets too brown, cover it with aluminum foil. Remove from pan to cool. Sprinkle loaf with powdered sugar, if desired.
Banana Nut Bread
INGREDIENTS:
1/2 c. cooking oil
1 c. sugar
2 beaten eggs
3 ripe bananas, mashed
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. milk
1/2 tsp. vanilla
1/2 c. chopped nuts
DIRECTIONS:
Beat oil and sugar together. Add eggs and banana pulp and beat well. Add dry ingredients, milk and vanilla. Mix well and stir in nuts. Pour into greased and floured loaf pan. Bake in preheated 350 degree oven for about 1 hour. Cool well and store overnight before cutting. Makes 1 loaf.
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