Banana Bread
- 3 ripe bananas
- 1 c. sugar
- 1 egg
- ½ c. chopped nuts (if desired)
- 1 ½ c. flour
- ¼ c. oil
- 1 t. baking soda
- 1 t. salt
Mash bananas in bowl with fork. Stir in other ingredients. Pour into greased loaf pan. Bake at 325 degrees for one hour.
Mash bananas in bowl with fork. Stir in other ingredients. Pour into greased loaf pan. Bake at 325 degrees for one hour.
Preheat oven to 450° F. In large mixing bowl sift together dry ingredients. Cut in butter thoroughly until mixture resembles corn meal. Add water and mix until dough is pliable. Do not over-beat. Turn dough onto lightly-floured surface and knead for about 30 seconds (0 to 25 times). Roll or pat ½-inch thick, no less. Cut with floured biscuit cutter.. Place close together on ungreased baking sheet. Bake 10 to 12 minutes or until golden brown. Makes 1 dozen 2½ inch biscuits.
136 calories, 3 g protein, 18 g carbohydrates, 6 g fat.
Preheat over to 350°F. Grease a 13x9x2-inch pan. Mix all ingredients for topping together and set aside. Place remaining ingredients in large mixer bowl. Beat on low speed 30 seconds. Scrape bowl and beat 1 ½ minutes more on medium speed, scraping bowl occasionally. Do not overbeat. Spread half the batter in pan and sprinkle with half the topping. Top with remaining batter, sprinkle with remaining topping. Bake 30 to 35 minutes or until tested done.
Per cake: 4668 calories, 164g fat, 65g protein, 744g carbohydrate, 14g fiber, 4.6g sodium.
Mix until just barely combined—a few lumps should remain. Cook on hot, lightly greased griddle until bubbles form, flip once and cook until done. Serve immediately.
Per serving: 228 calories, 9g fat, 7g protein, 30g carbohydrate, 1g fiber, 490 mg sodium.
Combine dry ingredients in bowl, mix well. Mix together egg, milk and butter. Add liquid ingredients to dry ingredients, and mix just until blended. Pour into buttered 8 inch square pan. Bake in hot oven 400° 25 minutes or until done. Serve warm with butter and honey.
Grease and flour the bottom of a 9x5 inch loaf pan. In a bowl, beat the eggs, sugar, eggnog, margarine, rum extract, and vanilla together. Add flour, salt, baking powder, and nutmeg and stir until just moistened. Pour into prepared pan. Bake at 350°F for 40–45 minutes. Cool in pan for 10 minutes and then remove.
Grease and flour two loaf pans. Cream eggs, oil, sugar, zucchini, and vanilla. Sift and measure 3 cups flour, soda, baking powder, cinnamon, and salt. Add to creamed mixture and blend. Add nuts and raisins. Bake at 325°F for ~ 1 hour. Test with toothpick to make sure cooked in the center.
Combine in a large bowl the flour, salt, baking powder, soda, sugar, and spice, if used. Add butter or margarine, and cut in with a pastry blender or knives until crumbly. Mix in currants, if used. Beat eggs slightly and mix with buttermilk; add to dry ingredients and stir until blended. Turn out on a floured board and knead until smooth, 2-3 minutes. Divide dough in half, and shape each into a round loaf; place each loaf in an 8-inch cake or pie pan. Press down until dough fill the pans. With a sharp knife, cut crosses on the tops of the loaves, about ½ inch deep in the middle. Bake in a 375°F oven for 35–40 minutes. Serve warm or cold.
Heat oven to 400°F. In a large mixing bowl with a fork, mix together flour, sugar, baking powder, and salt. Cut in butter or margarine until the mixture resembles fine crumbs. Mix in raisins or chocolate chips. In another bowl, beat together egg and milk until blended. Stir into dry ingredients just until mixture leaves the side of the bowl. Pat or roll to ½ inch thick circle. Cut into 10–12 wedges. Place on ungreased baking sheet. Sprinkle with sugar. Bake for 10–15 minutes or until golden brown. Remove from baking sheet and serve warm. (You can also use chopped apricots, cherries or other dried fruits.) **This recipe can be easily doubled or tripled.
In a small pan, beat instant potatoes into the boiling water. Stir in the sugar, dry milk and butter. Let cool to 110°F.
Meanwhile, in the large bowl of an electric mixer, dissolve yeast in the warm water (110°F). Blend in cooled potato mixture. Add 2 cups of the flour and beat to blend. Stir in the eggs, salt, vanilla, and lemon flavoring until smoothly blended. Then beat in another 1 ½ cups flour.
With a heavy mixer or by hand, mix in more flour to make a stiff dough, 1 to 1 ½ cups. Turn dough out onto a floured board, and knead 5 to 20 minutes until smooth and satiny, adding more flour as needed. Turn dough over in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and knead briefly on a lightly floured board to release air. Let rest 10 minutes. Shape in one of the following ways:
Coiled loaves: Divide dough in half. Roll each piece into a 30-inch-long rope. For each loaf, coil one rope into a greased 9- inch pie pan, starting at the outside of the edge of pan and ending in the center. Twist rope slightly as you lay it in the pan. Makes 2 loaves.
Coiled buns: Divide dough into 12 equal-size pieces. Roll each into a 12-inch-long rope. On greased baking sheets, coil and twist each rope as described for coiled loaves to make 2 ½ to 3-inch buns. Space buns at least 2 inches apart. Makes 1 dozen big rolls (can make 18 smaller rolls with less dough each).
Braided loaves. Divide dough into 6 equal portions and roll each into a 14-inch-long rope. For each loaf, arrange 3 ropes side by side on a greased baking sheet and loosely braid. Pinch both ends together and turn under loaf. Makes 2 loaves.
Cover loaves or buns lightly and let rise in a warm place until almost doubled, 35–45 minutes for loaves, 20–30 minutes for buns. Brush with beaten egg; sprinkle with granulated sugar if desired. Bake at 350°F until browned, 25–30 minutes for loaves, 20–25 minutes for buns. Cool on racks. Serve warm or cooled.
Per serving: 316 calories, 10g fat, 8g protein, 49g carbohydrate, 2g fiber, 290mg sodium.