Neysa's Banana Nut Bread
Ingredients & Directions 2 1/2 c Sugar 1 c Crisco 4 Eggs 4 c Flour 1 1/2 ts Baking soda 1 ts Baking powder 1 ts Salt 1/2 c Buttermilk 6 Ripe bananas, mashed 1 ts Vanilla 1 c Broken walnuts Cream crisco and sugar. Add eggs, one at a time. Beat until fluffy. Mix salt, soda and baking powder with flour. Mash bananas and add buttermilk and vanilla. Mix dry ingredients alternately with wet ingredients into sugar/egg/crisco mixture. Add walnuts. Grease and flour three foil loaf pans and divide batter into them. Bake at 350 degrees for 1 hour. After it has cooled to touch, put each loaf in a 1 gallon zip lock bag. This will soften the crust. Don’t zip the bag until the bread is cool. * I put my walnuts in a gallon bag and roll them with a rolling pin. Yields 3 loaves
Raisin N' Nut Pull-apart Coffee Cake
Ingredients & Directions 1 c Milk 1/4 c Butter or margarine 1/4 oz Active dry yeast; (1 -package) 3 1/2 c All purpose flour; up to 4 1/4 c Sugar 1 Egg 1/2 ts Salt 1 c Sugar 1/2 c Chopped pecans 1 1/2 ts Cinnamon 1/2 c Butter or margarine; melted 1/2 c Golden raisins In 1 quart saucepan scald milk; stir in 1/4 cup butter until melted. Cool to warm (105 to 115F). In large mixer bowl dissolve yeast in warm water. Add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in greased bowl, turn greased side up. Cover; let rise in warm place until double in size (about 1 1/2 hour). Dough is ready if indentation remains when touched. Punch down dough; divide in half. With floured hands shape each half into 24 balls. In small bowl stir together 1 cup sugar, pecans and cinnamon. Dip balls first into melted butter, then in sugar mixture. Place 24 balls in bottom of greased 10″ tube pan or Bundt pan. (If removable bottom tube pan, line with aluminum foil.) Sprinkle with raisins. Top with remaining 24 balls. Cover; let rise until double in size (about 45 minutes). Heat oven to 350. Bake for 35 to 40 minutes or until coffee cake sounds hollow when tapped. (Cover with aluminum foil if coffee cake browns too quickly.) Immediately invert pan on heat-proof serving plate. Let pan stand 1 minute to allow sugar mixture to drizzle over cake. Remove pan; serve warm. *Can also be made with two loaves of thawed frozen bread dough Yields 1 Servings
Cheese Mexican Hush Puppies
Ingredients & Directions 3/4 c Yellow cornmeal 1/2 c Flour 1 1/2 ts Baking powder 1/2 ts Salt 1/8 ts Red pepper 1 c Shredded Monterey -Jack cheese 1 cn Chopped green chiles -(4oz), drained 1 tb Minced onion 1 Egg 1/2 c Milk Vegetable oil Combine first 8 ingredients in a large bowl; make a well in center of mixture. Combine egg and milk; add to dry ingredients, stirring just until moistened. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 deg. Carefully drop batter by rounded tablespoonsful into hot oil. Fry a few at a time 3 to 4 minutes or until golden brown, turning once. Drain on paper towels. Serve immediately. Yield: about 2 dozen. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Yields 2 Dozen
Pinon (pine Nut) Cookies
Ingredients & Directions 2 Eggs 2/3 c Sugar 1 c All-purpose flour 1/4 c Pine nuts; toasted Combine the eggs and sugar in a heavy saucepan and whisk constantly over low heat until the mixture is lukewarm and light in texture, about 3-5 minutes. Remove from heat and whisk until cool; gradually stir in the flour until the batter is smooth. Preheat oven to 375 degrees. Butter 2 baking sheets and drop the batter by teaspoonfuls onto the pan, leaving about 1 inch between cookies. Let sit 5 minutes. Place 4 or 5 pine nuts on top of each cookie and let them sit another 5 minutes. Bake for 12-15 minutes or until golden brown. Remove from the baking sheets while still warm and let cool on racks. [Makes about 36 cookies. 35 cals, 0.7g fat] Recipes featured at Melissa’s Specialty foods Yields 36 Servings
Dill Dip In Rye Bread
Ingredients & Directions 1 c Mayonnaise 1 c Sour Cream 2 tb Dill weed 2 tb Onion Flakes 2 tb Parsley Flakes Start the day before, or atleast early in the day to serve in the evening. The dry ingredients need time to soften, and get friendly. Mix all ingredients and refrigerate over night. Carve out the bread to make a bowl, saving the bread to dip into the sauce. When ready to serve, put the dip inside the bread, arange the bread pieces around the ‘bowl’. When the pieces are gone, slice, rip, or tear the remaining crust and eat. We had a bakery in Baltimore that made a great Sweedish/Onion Rye, although that was the name on the bread, they claimed that there was nothing special about it. I have served it with plain ‘store bought’ rye, the round loaves and with my own home made rye. Yields 20 Servings
Rich Cookies From 1845 Cookbook
Ingredients & Directions 2 c Sugar 2 Eggs well beaten 1 c Milk or water 1 ts Nutmeg 1 c Butter 1 ts Baking powder 1/2 ts Salt Flour enough to stiffen Dough for easy rolling Directions Cream sugar and butter, beat in eggs – well beaten and a little flour and nutmeg. Dissolve the baking powder in the milk or water and add to mixture. Add sufficient amount of flour to stiffen for easy rolling out, flouring toe board and pin. Place on cookie sheet. bake 375 f oven 8 – 12 minutes until lightly browned Yields 1 Servings
Wheat-free Applesauce Cake
Ingredients & Directions 2 c Ground oats* 2/3 c Sugar 1 ts Salt 1 ts Baking Soda 2 ts Cinnamon, ground 1/2 ts Nutmeg 1/2 c Shortening, soft 2 md Eggs 1 ts Vanilla 1 c Applesauce, sweetened 1 c Raisins, optional Grind oats by running Quaker (or similar) either quick or regular oatmeal in a blender or food processor (I use Quick Oatmeal!) Combine ground oats, sugar, salt, soda, and spices in mixing bowl. Add shortening, eggs and vanilla. Beat until smooth, about 2 mins. Stir in applesauce and raisins (optional). Pour batter into greased 8-inch square baking pan. Bake in preheated moderate oven 350 degrees, 35-40 mins. Cool; cover pan and store one day before serving. Makes one 8″ cake. Taken from “The Quaker Oats Company Wheat, Milk and Egg Free Receipes”. These date back to the 1950’s. Yields 8 Servings
