More Recipes - Page 3
Banana Tea Bread
Banana–Nut Cake (Bread)-Recipe 1
Banana-Nut Cake (Bread) – Recipe 2 {MY RECIPE}
Pumpkin-Nut Bread (My recipe)
Cranberry Bread
Carrot Cake
Frosting for the cake (called Recipe 1 or Recipe 2 here)
PLAIN Frosting
Cream Cheese Frosting (for Carrot Cake)
Basic MUFFINS
FRESH FRUIT PIE (all the same)
Scalloped Potatoes
Recipes
Banana Tea Bread –
(Makes one 9 x5x3 loaf)
1-3/4 cups sifted flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 cup mashed ripe bananas
Preheat oven to 350 F
Sift Flour with baking powder, baking soda and salt. Set aside
In separate bowl, cream shortening until light. Add Sugar gradually, continuing to beat until fluffy.
Beat in the eggs. Add flour mixture alternately with the bananas. Spoon into GREASED 9x5x3 loaf pan. Bake 1 hour and 10 minutes, until toothpick comes out clean. Cool upright in pan for 10 minutes. Then, turn out onto a wire rack to cool before slicing.
Makes 20 slices.
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Banana–Nut Cake (Bread)-Recipe 1 (MY RECIPE)
3 mashed ripe bananas
2 eggs, beaten
½ cup butter, melted
1 cup sugar
1/3 cup milk
2 cups flour
1-1/2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp lemon juice
½ cup chopped nuts
Mix as above. Bake in two GREASED 9x5x3 pans at 350F for 1 hour. Cool. Then Frost. Then slice.
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Frosting for the cake (called Recipe 1 or Recipe 2 here).
1/4 cup butter plus 1 TBLSP.
1/2 tsp lemon juice
¼ tsp salt
3 cups icing sugar
1 large banana mashed
(or use about ¼ cup milk if you don’t have another banana)
Mix together well, and spread on cooled cake/bread before slicing.
Let set to harden
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Banana-Nut Cake (Bread) – Recipe 2 {MY RECIPE}
3 ripe bananas mashed
2 eggs
¼ cup brown sugar
1 cup sugar
½ cup shortening
1 tsp baking soda
2 cups flour
½ tsp salt
¼ cup buttermilk
½ cup nuts, chopped
Mix as above.
Bake in two GREASED 9x5x3 pans at 350F for 1 hour.
Cool and frost as above if desired.
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PLAIN Frosting
1/4 cup butter plus 1 TBLSP.
1/2 tsp lemon juice
¼ tsp salt
3 cups icing sugar
¼ cup milk
Mix together well, and spread on cooled bread before slicing.
Cream Cheese Frosting:
Combine together:
½ cup butter (softened)
1 package (8 oz) cream cheese (softened)
2 cups icing sugar
1 tsp vanilla
(May need more icing sugar if you want the frosting thicker)
Spread on cooled cake. Let set to harden. Refrigerate cake.
Pumpkin-Nut Bread (My recipe)
In Bowl #1, Sift together:
2 cups sifted flour
2 tsp baking powder
½ tsp baking sode
1 tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
Combine in separate bowl #2:
1 cup sugar
1 cup solid pack pumpkin (canned)
2 eggs
½ cup milk
Add ¼ cup butter (softened)
Then, pour the contents of Bowl #1 into Bowl #2 and combine all the ingredients. Then stir in 1 cup of chopped nuts. - Pour into well-greased 9x5x3 loaf pan. Bake 350 F for 45-55 minutes, until toothpick comes out clean. Cool upright in pan for 10 minutes. Then, turn out onto a wire rack to cool before slicing. May frost with “Plain Frosting” or “Cream Cheese Frosting” (Recipes follow)
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Carrot Cake – preheat oven 325 F
Grease 8-inch or 9-inch pan & flour sides & bottom. Shake off excess flour. Sit aside.
Combine in bowl:
1-1/4 cups flour
1 cup sugar
1-1/2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
¾ cup cooking oil
2 eggs
2 tsp vanilla extract
Stir in:
1 cup grated carrots
1 cup chopped nuts
1 cup raisins.
Pour into prepared baking pan.
Bake 325 F for 40-45 minutes.
Frost with cream cheese frosting.
Cranberry Bread
Combine in bowl #1:
3 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
In separate bowl#2, combine:
2 eggs
1 cup sugar
¼ cup melted butter
1-1/4 cups milk
Pour ingredients in bowl #1 INTO bowl #2 and stir JUST TIL MOISTENED. Then gently fold in 1 cup chopped cranberries & ¾ cup chopped walnuts or pecans. Spoon into GREASED 9x5x3 pan. Bake 350 F for 55-60 minutes or
until toothpick comes out clean. Cool upright in pan for 10 minutes. Then, turn out onto a wire rack to cool before slicing. Store in refrigerator.
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Variation: Cranberry-Orange Bread
May use ½ cup orange juice & ¾ cup milk as the liquid in this bread, & Add 3 TBLSP grated orange rind.
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You may also use 1-1/2 cups cranberry sauce from a can in this recipe too in place of the fresh cranberries. Beat it with the eggs. Then continue. Reduce milk to ¾ cup.
Basic MUFFINS
Combine in bowl #1:
2 cups flour
1 TBLSP baking powder
2 tsp sugar
1 tsp salt
Combine in small bowl #2:
1 egg, beaten until frothy
3/4 cup milk
3 Tblsp cooking oil or melted butter
Pour contents of bowl #2 into bowl #1 and stir JUST TO MOISTEN. Mixture will be lumpy.
Spoon into greased muffin tin.
Bake 425F for 20 minutes.
Remove from pan and serve hot with butter.
VARIATION:
Cranberry Muffins:
Add ¾ to 1 cup of chopped cranberries to the mixture in bowl #1 above before you add the liquid in bowl #2 to it.
Bake same as above.
FRESH FRUIT PIE (all the same)
Filling:
4 cups of fruit, sliced, pitted and peeled (if need be)
[Fruit can be fresh peaches, fresh apricots or nectarines, pears, plums, cherries or grapes.]
1 cup sugar
1/3 cup flour
1/8 tsp salt
1 tsp lemon juice
¼ tsp ground cinnamon
2 TBLSP butter
Combine all ingredients above except butter. Pour into prepared 9-inch pie crust. Top the fruit mixture with slices of the butter. Put a top crust on the pie. Crimp the edges together. Take a knife and make a couple of small slits in the top crust to let the steam escape. Sprinkle on top about 1 TBLSP sugar. Place in 425 F oven and Bake for 35-45 minutes . Cool for 5-10 minutes before cutting. May serve warm with cream or ice cream.
USING FROZEN FRUIT in pie:
Follow same recipe above, using 4 cups of the solidly frozen fruit.
Scalloped Potatoes
(makes 4-6 servings)
4-5 medium size potatoes (about 4 cups), peeled and thinly sliced
2 small yellow or white onions, peeled and sliced paper thin (or use chopped green onions)
¼ cup butter
2 TBLSP flour
¼ tsp dried dill
¼ tsp summer savory (optional)
1 tsp salt
1/8 tsp black pepper
1-1/2 cups milk
Preheat oven to 325 F
In a buttered 2-litre casserole dish, build up alternate layers of potatoes and onions, beginning and ending with potatoes.
AS YOU GO, Dot each onion layer with butter and sprinkle with the flour, herbs, salt & pepper.
Pour the milk in.
Cover and Bake 45 minutes.
Uncover and Bake 30-45 minutes longer (til potatoes are tender an almost all of the liquid has absorbed.
VARIATION:
USE 2-1/2 litre baking dish:
You may add 2 cups of chopped cooked ham with the other ingredients.
OR you may add 1-1/2 cups grated Gruyere or Cheddar Cheese
More recipes coming soon.....