Tag Archive | recipe

My Best Banana Bread

Oct14

I’ve tried a lot of different banana bread recipes over the years, and this one is about as close to my grandmother’s version as I can get. I cannot remember when or where I found this recipe, but I’ve been using it for some time now. I don’t usually put walnuts in, because I find more people prefer the bread without them. However, you can add in about 1/2 cup of chopped walnuts if you want to.

Ingredients:

  • 2 c flour
  • 2 tsp salt
  • 2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 c butter
  • 2 c light or dark brown sugar
  • 2 c mashed, over-ripe bananas
  • 4 eggs, beaten

Directions:

  • In a large mixing bowl, blend together flour, salt, baking soda, nutmeg and cinnamon.
  • In a separate bowl, cream together the butter and sugar until smooth. Stir in the eggs and bananas and mix well.
  • Mix into dry ingredients and stir until just blended.
  • Pour into lightly greased pans.
  • Bake at 350°F for 60 – 70 minutes in regular sized bread pans, or 30 – 40 minutes in small loaf pans.
  • Cool about 10 minutes, then turn out onto cooling rack.
  • Wrap and refrigerate once completely cooled.

Cream Cheese Pound Cake

Dec7

Source Unknown
1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

Stuffed Boule

Dec7
1 loaf of boule, Italian, or French bread
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese (I used a mix of white cheddar and monterey jack.)
Preheat the oven to 350 F.
Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it’s all worth it. Yes.)
Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.