Banana Nut Bread
1-1/2 Cups flour
2 Tsp. Baking Powder
1/4 Tsp Soda
1 Tsp. Salt
1/3 Cup Oil
2/3 Cup Sugar
2 Eggs Beaten
1 cup of mashed bananas.
1 cup chopped walnuts.
Combine dry ingredients in mixing bowl. Make a well in
center and add the other ingredients and stir just until
well blended. Bake in greased and floured loaf pan at 350
degrees until done aproximate 45 minutes to an hour. Turn
out on rack and cool.
2 Cups Flour
3 Tsp Baking Powder
1 Tsp Salt
1/2 Cup Sugar
1 Cup Milk
1/4 Cup Oil
Beat egg with milk and oil. Mix all the other ingredients
together in a large bowl and stir in the liquid all at once.
Stir just to moisten and mix in. Batter will be lumpy. Fill
muffin cups two thirds full and bake at 425 degrees for
aproximately 30 minutes.
For variations add blueberries, chopped apples and cinnamon,
raisins, mashed bananas, chopped nuts, or anything else
that suggests itself to you. You may also substitute other
flours or grains for part of the flour. Use a cup of
oatmeal for 1/2 cup of the flour, or 1 cup of whole wheat
flour and 1 cup of white.
Basic Yeast Bread
Making bread is good for the soul. You can take out all
your frustrations on the dough and end up with something
that makes the house smell like heaven and wins smiles from
even the crabbiest of families.
Larry taught me bread making, believe it or not, but I
decided to become a virtuoso in my own right. Bread was the
first cooking project that I spent a lot of time on. The
smell of bread baking in the oven is one of those memories
no home should be without.
Basic Yeast Bread
I prefer the sponge method.
1/2 cup warm water
1 tbsp sugar
1 package dried yeast
Water should be luke warm not hot. Place water in large bowl
and mix in sugar. Sprinkle yeast across water and let stand
until yeast begins to grow.
While yeast is beginning to work. Scald 2 cups of milk (heat
to boiling but do not boil) then let milk cool to room
temperature. When milk has cooled add it to the yeast and
mix in 2 eggs and 1/2 cup oil. When this is blended add 2
tablespoons salt to 2 cups of flour and stir into yeast
mix. Let sponge rise until double in bulk.
After sponge has risen stir it down and add flour 1 cup
(aprox 6 cups) at a time until sponge can be formed into a
ball. Turn out onto floured surface and kneed in flour until
the dough holds it shape and pushes back as it is kneeded.
Form into loaves and place in greased bread pans or pinch
into balls and place in 9 X 13 cake pans. Let rise until
double in bulk. Bake in a 375 degree oven until crust is
brown about 30 minutes. Remove from oven and butter tops to
This recipe makes 2 loaves of bread or 1 loaf and a pan of
Biscuits are easy to make and you can cut steps by using a
biscuit mix and following directions if you like. Nothing
wrong in using Bisquick but if you want to make them from
scratch they are easy and quick. Here is a basic recipe for
2 Cups of Self-Rising Flour
1/4 Cup Shortening
2/3 to 3/4 cup milk
Cut shortening into flour. When flour resembles course corn
meal pour in milk and mix untill dough is formed. Pour in
just enough milk that the dough pulls away from the bowl
sides and forms a ball around your spoon. Turn out onto a
lightly floured surface and kneed gently just to take the
outside stickiness away. Roll or flatten dough to 1/2 inch
thick and cut rounds with a biscuit cutter or anything that
is deep enough to cut through dough. Bake in a 425 degree
oven for aproximately 20 minutes when biscuits have a nice
brown crust they're done.
Use biscuit dough as a basis for other recipies. Instead of
adding milk add 8 ounces of cheese and 1 pound of uncooked
bulk sausage. Work together untill well mixed. Form into
balls and bake in oven until sausage is cooked and cheese
melted into bread dough. Aproximately 30 minutes.
Biscuit Coffee Cake
Add an additional 1/2 cup of milk and pour into 1 nine inch
cake pan reserving 1 cup of batter. To the cup of batter
add 2 Tsp cinnamon, 1/2 cup chopped nuts, and 1/4 cup of
brown sugar and zigzag onto batter in cake pan. Use a knife
to cut through batter in pan going 90 degrees away as the
original pattern. Bake until top springs back when touched.
Remove from oven and drizzle with glaze made from 1
Tablespoon butter, 1/2 Tsp vanilla, 1 Tablespoon mik and 1/2
cup confectioners sugar.