Breads
Sharon's Banana Bread from Martha Tolcher
1/2 c butter, softened
1 c sugar
1 1/2 c flour
1 t baking powder
2 eggs
1/2 t cinnamon
pinch of salt
3 ripe bananas, mashed
1/4 c chopped nuts
Cream butter, eggs, and sugar. Add dry ingredients and mix by hand. Stir in mashed bananas and chopped nuts. Bake at 350 degrees fro 40-50 minutes in a greased loaf pan.
1/2 c butter, softened
1 c sugar
1 1/2 c flour
1 t baking powder
2 eggs
1/2 t cinnamon
pinch of salt
3 ripe bananas, mashed
1/4 c chopped nuts
Cream butter, eggs, and sugar. Add dry ingredients and mix by hand. Stir in mashed bananas and chopped nuts. Bake at 350 degrees fro 40-50 minutes in a greased loaf pan.
Ruby Goodwin's Rolls from Vance Wallace
1 3/4 c warm water scant 3/4 T salt (to taste)
1/2 c sugar 1/4 c oil
2 pkg yeast 7 1/2 c plain flour
Heat a large mixing bowl with hot water. Replace water with 1 3/4 c warm water. Add yeast and sugar. Stir all ingredients to dissolve. Add the salt and oil. Add flour, one cup at a time, until a soft dough follows the spoon around the bowl in a ball. Cover with plastic wrap and let rise in a warm place, free from draft.
After dough has risen to double in bulk, on a floured surface, work enough flour (1-11/2 cups) in dough to be able to handle. Cut a strip of dough 1 1/2 to 2" wide and then cut into squares or rectangles. Form rolls by pulling sides down and under to form a ball on top.
Grease a 9 x 15 x 2 inch baking dish with 1-2 teaspoons oil, leaving most of the oil at one end of the pan. Dip rolls in oil to cover and place at the other end of the pan. Fill the pan loosely. Cover with plastic wrap and let rise in a warm place, free from draft. Unused dough can be refrigerated for a week. Punch dough down once a day until used up.
Submitted for Vance's great aunt. She was a school teacher that never married. Aunt Ruby was the only girl among four brothers. She loved to make the rolls at dinnertime.
1 3/4 c warm water scant 3/4 T salt (to taste)
1/2 c sugar 1/4 c oil
2 pkg yeast 7 1/2 c plain flour
Heat a large mixing bowl with hot water. Replace water with 1 3/4 c warm water. Add yeast and sugar. Stir all ingredients to dissolve. Add the salt and oil. Add flour, one cup at a time, until a soft dough follows the spoon around the bowl in a ball. Cover with plastic wrap and let rise in a warm place, free from draft.
After dough has risen to double in bulk, on a floured surface, work enough flour (1-11/2 cups) in dough to be able to handle. Cut a strip of dough 1 1/2 to 2" wide and then cut into squares or rectangles. Form rolls by pulling sides down and under to form a ball on top.
Grease a 9 x 15 x 2 inch baking dish with 1-2 teaspoons oil, leaving most of the oil at one end of the pan. Dip rolls in oil to cover and place at the other end of the pan. Fill the pan loosely. Cover with plastic wrap and let rise in a warm place, free from draft. Unused dough can be refrigerated for a week. Punch dough down once a day until used up.
Submitted for Vance's great aunt. She was a school teacher that never married. Aunt Ruby was the only girl among four brothers. She loved to make the rolls at dinnertime.
Yogurt Biscuits from Cheryl Goff
Combine 1 c plain yogurt & 1 t sugar to dissolve sugar.
Combine dry ingredients:
1 c + 2 T flour
1 1/2 t baking powder
1/2 t salt
1/4 t baking soda
Cut in 2 T margaine. Stir into dry ingredients until moistened.
Knead 4-5 times on a floured surface.
Place on a greased baking sheet and pat into a 4 x 6 rectangle. Cut into 6 square biscuits but do not separate. Brush with milk.
Bake at 450, 12-15 min.
I guarantee you will not taste the yogurt. It's a good low fat alternative. This recipe is old enough that I don't remember the origin, maybe a Weight Watchers recipe.
Combine 1 c plain yogurt & 1 t sugar to dissolve sugar.
Combine dry ingredients:
1 c + 2 T flour
1 1/2 t baking powder
1/2 t salt
1/4 t baking soda
Cut in 2 T margaine. Stir into dry ingredients until moistened.
Knead 4-5 times on a floured surface.
Place on a greased baking sheet and pat into a 4 x 6 rectangle. Cut into 6 square biscuits but do not separate. Brush with milk.
Bake at 450, 12-15 min.
I guarantee you will not taste the yogurt. It's a good low fat alternative. This recipe is old enough that I don't remember the origin, maybe a Weight Watchers recipe.
Poppy Seed Bread from Martha Tolcher
3 c flour 1 c oil 2 c sugar
1 1/2 t salt 3 eggs 1 1/2 t baking powder
1 1/2 t almond extract 1 1/2 c milk 1 1/2 t butter extract
1 1/2 t vanilla extract 1 1/2 T poppy seeds
Combine all ingredients and beat with electric mixer. Bake in two greased and floured loaf pans for about 1 hour: 1/2 hour at 350, then 1/2 hour at 325 degrees. Poke holes in top of loaves with toothpick and pour glaze on top.
Glaze:
1/4 c. orange juice 1/2 c sugar 1/2 t of each of 3 flavorings
Bring these ingredients to a boil in saucepan before pouring over bread loaves. Allow to cool before removing from pans. Best to slice after several hours.
3 c flour 1 c oil 2 c sugar
1 1/2 t salt 3 eggs 1 1/2 t baking powder
1 1/2 t almond extract 1 1/2 c milk 1 1/2 t butter extract
1 1/2 t vanilla extract 1 1/2 T poppy seeds
Combine all ingredients and beat with electric mixer. Bake in two greased and floured loaf pans for about 1 hour: 1/2 hour at 350, then 1/2 hour at 325 degrees. Poke holes in top of loaves with toothpick and pour glaze on top.
Glaze:
1/4 c. orange juice 1/2 c sugar 1/2 t of each of 3 flavorings
Bring these ingredients to a boil in saucepan before pouring over bread loaves. Allow to cool before removing from pans. Best to slice after several hours.