I truly can't even tell you guys for sure, when I came to enjoy Banana Nut Bread. I remember having banana nut bread as a child............. but I think (I know for sure) I found this recipe in the Concord Presbyterian Church cookbook. I believe the recipe was submitted by Patty Panek.............. I added the nuts.
1/3 cup vegetable shortening
2/3 cup white sugar
1/2 tsp vanilla
2 eggs well beaten
1 3/4 cups Flour
2 tsp baking powder
1/3 teaspoon baking soda
1/2 tsp salt
1 cup (2 to 3 mashed over ripe bananas)
1/2 or so cups coarsely chopped nuts
Cinnamon
With a mixer, beat the shortening, sugar and vanilla until well mixed. Add the eggs and beat again. Sift the dry ingredients together and add to the wet mixture. Add the over ripe bananas and beat again. Add the chopped nuts and beat one more time.
Grease and flour 3 miniature loaf pans. Place 1/3 of mixture into each loaf pan. Sprinkle a bit of cinnamon onto each loaf.
Bake in a preheated 350 degree oven for approximately 1/2 hour (check with a tooth pick) Cool slightly and then turn onto a kitchen towel! We
always use one immediately and I freeze the other 2 in zip lock bags for up to a month or so!
Note: If you happen to have over ripe bananas, you can use them and make banana nut bread. Or, I found out from Lenore Larson-Dwyer that you can peel them and freeze them. You can defrost and use them any time that you like. It works perfectly!!!!
Friday, January 6, 2012
Hungry Jack Biscuit Bread
This recipe came to me from Aunt Debbie in Maryland, when we attended the Degenkolb Family Reunion in approximately 1992 give or take.
Preheat oven to 350 degrees
1 1/2 sticks butter
1 cup brown sugar
1/2 cup maple syrup (any kind will do, but real maple syrup is the best)
1/2 cup mixed nuts and/or walnuts left whole
andful or so of raisins (white or black)
2 cans refrigerator biscuits
cinnamon
large bunt Pan
In a medium heavy sauce pan or microwave, melt butter, sugar and syrup together (about a minute or two) Add nuts and raisins to your sauce pan and heat slightly. Spray a large bunt pan with non stick cooking spray. Spoon about 1/3 of mixture into the bottom of your bunt pan and sprinkle with Cinnamon. Place biscuits (standing up) evenly in bunt pan. Cover with remaining mixture and sprinkle with a little more cinnamon.
Bake in preheated oven for 30 minutes. (It should look browned on the top. Cool about 20 minutes or so and then carefully turn onto a serving platter. Wait until you see this!!! This "coffee cake" travels well to games, bake sales, brunches, etc. .......... Serve with a cup or two of coffee or tea........... This is comfort food at its best! It is best, when made in the morning before your family wakes up and arrives into the kitchen. The aroma of our kitchen is just amazing!
Preheat oven to 350 degrees
1 1/2 sticks butter
1 cup brown sugar
1/2 cup maple syrup (any kind will do, but real maple syrup is the best)
1/2 cup mixed nuts and/or walnuts left whole
andful or so of raisins (white or black)
2 cans refrigerator biscuits
cinnamon
large bunt Pan
In a medium heavy sauce pan or microwave, melt butter, sugar and syrup together (about a minute or two) Add nuts and raisins to your sauce pan and heat slightly. Spray a large bunt pan with non stick cooking spray. Spoon about 1/3 of mixture into the bottom of your bunt pan and sprinkle with Cinnamon. Place biscuits (standing up) evenly in bunt pan. Cover with remaining mixture and sprinkle with a little more cinnamon.
Bake in preheated oven for 30 minutes. (It should look browned on the top. Cool about 20 minutes or so and then carefully turn onto a serving platter. Wait until you see this!!! This "coffee cake" travels well to games, bake sales, brunches, etc. .......... Serve with a cup or two of coffee or tea........... This is comfort food at its best! It is best, when made in the morning before your family wakes up and arrives into the kitchen. The aroma of our kitchen is just amazing!
Taco Dip
I found this recipe a number of years ago in a Magazine. It was called 7 layer Taco Dip.
1 Can refried beans
1 pound browned ground beef
1 medium chopped onion
1 tsp chopped garlic
2 tablespoons Powdered taco seasoning
1 cup sour cream
1 cup salsa (homemade is best)
1cup shredded lettuce
1 cup cheddar or mexicShredded vheese
3 Tablespoons sliced Black Olives
2 Chopped Roma Tomatoes
In a serving dish, approximately 9 x 13 casserole dish, spread the refried Beans. (Layer #1) Brown the Ground Beef, Onion and Chopped Garlic until completely cooked,! Place that mixture on top of the Refriend Beans. (Layer #2) Sprinkle the Taco Seasoning on top of the Meat Mixture (Layer #3, sort of ). Dallop the sour Creme on Top (Layer #4) Spoon the Salsa on top of the Sour Creme (Layer #5). Sprinkle the Shredded Lettuce on top of the Salsa (Layer #6) Toss the Lettuce on top of the Salsa (layer #7) Spread the chopped Black Olives on Top (layer #8) Sprinkle the Roma Tomatoes on top (Layer #9) Sprinkle a bit more Taco Seasoning on top of the tomatoes. Serve with Tortita Chips on the side.............. Just easy and excellent. Hows good is that!!!
1 Can refried beans
1 pound browned ground beef
1 medium chopped onion
1 tsp chopped garlic
2 tablespoons Powdered taco seasoning
1 cup sour cream
1 cup salsa (homemade is best)
1cup shredded lettuce
1 cup cheddar or mexicShredded vheese
3 Tablespoons sliced Black Olives
2 Chopped Roma Tomatoes
In a serving dish, approximately 9 x 13 casserole dish, spread the refried Beans. (Layer #1) Brown the Ground Beef, Onion and Chopped Garlic until completely cooked,! Place that mixture on top of the Refriend Beans. (Layer #2) Sprinkle the Taco Seasoning on top of the Meat Mixture (Layer #3, sort of ). Dallop the sour Creme on Top (Layer #4) Spoon the Salsa on top of the Sour Creme (Layer #5). Sprinkle the Shredded Lettuce on top of the Salsa (Layer #6) Toss the Lettuce on top of the Salsa (layer #7) Spread the chopped Black Olives on Top (layer #8) Sprinkle the Roma Tomatoes on top (Layer #9) Sprinkle a bit more Taco Seasoning on top of the tomatoes. Serve with Tortita Chips on the side.............. Just easy and excellent. Hows good is that!!!
Tuscan Chicken
Aunt Tracy gave me this recipe a number of years ago. I used it several times and then just forgot about it........... Doing some rearranging, I found it again.............. So so glad. I just made it the other day!
2 lbs boneless chicken pieces cut into 4 ounces pieces
1/2 cup flour or Corn Starch
4 or 5 shallots or 2 medium yellow onions
1 stick of butter
1 tablespoon Olive Oil
1 clove Garlic crushed (Again, I used the jarred kind!)
1/2 cup dry white wine (left over wine, what a surprise!)
1 cup half and half
1 box of spinach, drained (Canned will work, but it is not as good!)
Salt and Pepper
Fresh Parsley
Salt and Pepper the chicken pieces. Heat a skillet with the Olive Oil and Butter, until quite Hot. Flour or corn starch the chicken pieces in a bag. Brown the chicken pieces in the butter and Olive Oil mixture. Brown both sides. 3 minutes on the first side and 2 minutes on the second side. Place the chicken on a plate and cover with Foil, to keep warm. In the drippings, add the Shallots or onion for a minute or so. Add the garlic. Add the White Wine for another minute or so. Add the drained spinach. Add the half and half. Heat for a few more minutes. Place chicken pieces on top of the spinach mixture. Steam all for just a few minutes with the lid on your skillet.
Serve the chicken over the spinach mixture. Sprinkle with fresh parsley, prior to serving. A nice baked potato (See Leslie's baked potato recipe) and steamed broccoli on the side is just about perfect!
Note: For those that have allergies to Gluten, the corn starch is a perfect alternative.. Corn starch browns more quickly than flour, so watch the "frying" carefully!
Enjoy
2 lbs boneless chicken pieces cut into 4 ounces pieces
1/2 cup flour or Corn Starch
4 or 5 shallots or 2 medium yellow onions
1 stick of butter
1 tablespoon Olive Oil
1 clove Garlic crushed (Again, I used the jarred kind!)
1/2 cup dry white wine (left over wine, what a surprise!)
1 cup half and half
1 box of spinach, drained (Canned will work, but it is not as good!)
Salt and Pepper
Fresh Parsley
Salt and Pepper the chicken pieces. Heat a skillet with the Olive Oil and Butter, until quite Hot. Flour or corn starch the chicken pieces in a bag. Brown the chicken pieces in the butter and Olive Oil mixture. Brown both sides. 3 minutes on the first side and 2 minutes on the second side. Place the chicken on a plate and cover with Foil, to keep warm. In the drippings, add the Shallots or onion for a minute or so. Add the garlic. Add the White Wine for another minute or so. Add the drained spinach. Add the half and half. Heat for a few more minutes. Place chicken pieces on top of the spinach mixture. Steam all for just a few minutes with the lid on your skillet.
Serve the chicken over the spinach mixture. Sprinkle with fresh parsley, prior to serving. A nice baked potato (See Leslie's baked potato recipe) and steamed broccoli on the side is just about perfect!
Note: For those that have allergies to Gluten, the corn starch is a perfect alternative.. Corn starch browns more quickly than flour, so watch the "frying" carefully!
Enjoy
Pesto
I didn't taste Pesto until just a few years back. With my love of gardening, I started to grow herbs in pots, a number of years ago around the porch, yard and in the vegetable garden. All, I did with my herbs, especially Basil, was use them in sauces or on meat, fish or poultry. I never made pesto, until this past summer. The summer before, I gave a large bunch of basil to Aunt Tracy. She made Pesto and I loved it ever since. This is my recipe for fresh Pesto straight from Foord Network and Aunt Tracy.
1/2 cup chopped Walnuts (Pine nuts are preferred)
2 cups Fresh Basil
1/2 cup Good Parmesan Cheese
1/2 cup Olive Oil
1 tablespoon Chopped Garlic
1 Tablespoon Lemon or Lime Juice (Lime is much better)
In a Food Professor, chop the nuts and then add all other ingredients, except for 1/4 cup of Olive Oil. After all is mixed, then add the last 1/4 cup of Olive Oil. If your Basil is a bit dry, you may need to add more Olive Oil. Serve with Crackers. Great Summer Time Snack!
1/2 cup chopped Walnuts (Pine nuts are preferred)
2 cups Fresh Basil
1/2 cup Good Parmesan Cheese
1/2 cup Olive Oil
1 tablespoon Chopped Garlic
1 Tablespoon Lemon or Lime Juice (Lime is much better)
In a Food Professor, chop the nuts and then add all other ingredients, except for 1/4 cup of Olive Oil. After all is mixed, then add the last 1/4 cup of Olive Oil. If your Basil is a bit dry, you may need to add more Olive Oil. Serve with Crackers. Great Summer Time Snack!
Ultimate MeatLoaf
This recipe came to me from Aunt Debbie. I've made meatloaf on and off for years. Sometimes, it was good, sometimes, it was not. This recipe is always just perfect!
2 Eggs
2 Lbs Lean Ground Beef (Ground Round works well)
1 package Stuffing mix for Chicken
1 cup water
1/2 cup tomato Sauce
1/2 cup chopped Onion
1/2 cup chopped Green Bell Pepper
1/4 cup good Parmesan Cheese
Preheat oven to 375
Mix all ingredients together very well and shape into 2 elongated loaves.
Top with a little extra tomato sauce and Parmesan cheese
Bake uncovered for approx 1 hour and 15 minutes, until center reaches 160 degrees. Serve with a Mixed Vegetable on the side or some steamed Zucchini or Broccoli. Perfect Meal!
I just love this recipe.
2 Eggs
2 Lbs Lean Ground Beef (Ground Round works well)
1 package Stuffing mix for Chicken
1 cup water
1/2 cup tomato Sauce
1/2 cup chopped Onion
1/2 cup chopped Green Bell Pepper
1/4 cup good Parmesan Cheese
Preheat oven to 375
Mix all ingredients together very well and shape into 2 elongated loaves.
Top with a little extra tomato sauce and Parmesan cheese
Bake uncovered for approx 1 hour and 15 minutes, until center reaches 160 degrees. Serve with a Mixed Vegetable on the side or some steamed Zucchini or Broccoli. Perfect Meal!
I just love this recipe.
Stuffed Grape Leaves
This recipe came to me from several people in the family and friends. A few years back Nicholas, you all into Greek Food. Grape Leaves were one of his favorite foods. I had eaten them several times through out my life. Some of the Stuffed Grape leaves came from Greek families, others from Syrian families. Either way, they were always great! A perfect "celebration" food. I decided to give it a try. So, I went on line, found several recipes. I talked to one of my Co-workers Eric, who is a magnificent Cook. I talked to Aunt Sally and Karen......... and Liz, Betsy's neighbor. Everyone has their own spin on this..... I created this recipe based on what worked best for me. Karen thinks that when I wrap my grape leaves, they are too too fat. Baruni's in Baden prepares and serves hand made grape leaves, daily. Theirs are fat too and mine taste every bit as good. Mine are not quite so lemony though! I think mine look just fine and taste perfect. An American of German decent makes stuffed grape leaves. That is something!!!! When, I make and serve them, there are never any left. Betsy's friend Liz, wouldn't be caught dead using jarred grape leaves........... but it all works for me!
2 16 ounce Jars of Grape Leaves
3 Pounds Lean Ground Beef (Sirloin is preferred)
1 large onion chopped finely
1 cup white par boiled rice
1 small can of tomato paste
1 tablespoon chopped garlic
2 tablespoons fresh parsley
2 tablespoons fresh mint
2 tablespoons fresh dill
1 teaspoon allspice
2 tablespoons butter
1 lemon
2 lbs chicken wings
2 boxes of chicken stock
salt and pepper
Yields 6 dozen or So
In a large bowl, combine ground beef, onion, par boiled rice, tomato paste, garlic, parsley, mint, dill and all spice Mix well.
Carefully remove the grape leaves from the jar They will be packed in a bundle. Place 1 ounce of the ground beef mixture into a grape leaf and wrap and fold the ends like an envelope. Continue until all of the meat mixture is gone. You will most likely still have some grape leaves left.
In large soup pot, place the 2 lbs of chicken wings on the bottom of the pot. Place 1/2 of the left over grape leaves over the chicken wings. Place the stuffed grape leaves, tightly in rows up to about 3/4 or more to the top of the pot. Place the rest of the left over unwrapped grape leaves on the top of the stuffed grape leaves. Cover with the 2 boxes of chicken stop. Juice the lemon on top of the mixture. Place the butter on top in the middle. If the grapes leaves are not completely covered, add water until, all the grape leaves are covered. Place a heavy plate or pan on top of the grape leaves to keep them from floating. Cover with a lid and simmer a minimum of 3 hours. The longer you simmer, the more tender the grape leaves become!..............
I do agree with Liz....... homegrown grape leaves are more tender, if you can get them. Maybe, I'll start to grow grape leaves.
Cool, freeze, reheat, whatever. Just Fabulous!
2 16 ounce Jars of Grape Leaves
3 Pounds Lean Ground Beef (Sirloin is preferred)
1 large onion chopped finely
1 cup white par boiled rice
1 small can of tomato paste
1 tablespoon chopped garlic
2 tablespoons fresh parsley
2 tablespoons fresh mint
2 tablespoons fresh dill
1 teaspoon allspice
2 tablespoons butter
1 lemon
2 lbs chicken wings
2 boxes of chicken stock
salt and pepper
Yields 6 dozen or So
In a large bowl, combine ground beef, onion, par boiled rice, tomato paste, garlic, parsley, mint, dill and all spice Mix well.
Carefully remove the grape leaves from the jar They will be packed in a bundle. Place 1 ounce of the ground beef mixture into a grape leaf and wrap and fold the ends like an envelope. Continue until all of the meat mixture is gone. You will most likely still have some grape leaves left.
In large soup pot, place the 2 lbs of chicken wings on the bottom of the pot. Place 1/2 of the left over grape leaves over the chicken wings. Place the stuffed grape leaves, tightly in rows up to about 3/4 or more to the top of the pot. Place the rest of the left over unwrapped grape leaves on the top of the stuffed grape leaves. Cover with the 2 boxes of chicken stop. Juice the lemon on top of the mixture. Place the butter on top in the middle. If the grapes leaves are not completely covered, add water until, all the grape leaves are covered. Place a heavy plate or pan on top of the grape leaves to keep them from floating. Cover with a lid and simmer a minimum of 3 hours. The longer you simmer, the more tender the grape leaves become!..............
I do agree with Liz....... homegrown grape leaves are more tender, if you can get them. Maybe, I'll start to grow grape leaves.
Cool, freeze, reheat, whatever. Just Fabulous!
Subscribe to:
Posts (Atom)