Jess's Recipes

From Grandma Kak DJ's Banana Bread 3/4 cup butter. }. Cream together 1 1/2 cups sugar. } Add 1 1/2 cups mashed ripe bananas 2 eggs, 1 tsp. vanilla 2 cups flour, 1 tsp. soda, 1/4-1/2 tsp salt Add alternately with 1/2 cup buttermilk 1/2 cup nuts Bake at 350 in a loaf pan for 1 1/2 hours

Alice’s Sour Cream Chocolate Chocolate Chip Banana Bread Makes 1 regular loaf, or 2 mini loaves Ingredients: 1 stick of salted butter, softened to room temp. 1/2 cup sugar 1 egg 2 large ripened bananas mashed ( or 2.5 small bananas) 1 tsp. vanilla 1 cup flour 1 tsp. baking soda 2 Tbl. cocoa powder 1/2 cup of sour cream 1 cup of mini chocolate chips (regular chocolate chips work too) *optional 1/2 cup of chopped walnuts Directions: Preheat over to 350 degrees. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer). Add chocolate chips and nuts (if applicable). Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out. Remove from he...

Irish Soda Bread 3 1/2 cups flour 2/3 cups sugar 1 tsp salt 1 tsp baking soda 1 TB baking powder 1 1/2 cups raisin 1 TB caraway seeds 1 1/2 cups buttermilk 4 TB melted butter 2 eggs beaten Sift dry ingredients together.  Add raisins and caraway seeds to flour mixture.  Add buttermilk and butter to beaten eggs.  Add mixture to flour mixture and combine well.  Pour into iron skillet or 9 x 2 x 2 loaf pan. Bake in 375 degree oven for 50 to 60 minutes or until done.  

Eggnog Bread 1 cup eggnog 2 teaspoons rum flavored extract 1 cup white sugar 1 teaspoon vanilla extract 2 eggs, beaten 1/2 cup butter, softened 2 1/4 cups flour 2 teaspoons baking powder 1/4 teaspoon ground nutmeg 1/2 teaspoon salt Preheat your oven to 350 degrees. Grease one large loaf pan or 3 mini loaf pans. Mix together the first 6 ingredients until they are blended well. Sift together flour, baking powder, salt and nutmeg. Add dry ingredients to the eggnog mixture and mix until just moistened. Pour into prepared pan(s). Bake large pan for 40-60 minutes or until toothpick inserted comes out clean. Smaller loaf pans can bake for 35-40 minutes! Cool for 10 minutes, remove from pan, and then let cool completely on a baking rack. Wrap tightly and store in the refrigerator for easy cutting! YUM! From smashed peas and carrots

This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month. Omit the nuts or substitute chopped walnuts, if you prefer. Check the bread after 50 minutes of baking--you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent overbrowning. Yield:  2 loaves; 12 servings per loaf (serving size: 1 slice) 3 1/3 cups all-purpose flour (about 15 ounces) 1 tablespoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 cups granulated sugar 1/2 cup egg substitute 1/2 cup canola oil 1/2 cup low-fat buttermilk 2 large eggs 2/3 cup water 1 (15-ounce) can pumpkin Cooking spray 1/3 cup chopped pecans Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl. Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at ...

2 1/2 c flour 1 c sugar 3 1/2 t baking powder 1 t salt 3 T oil 3/4 c milk 1 egg 1 c nuts (optional) 2-3 overripe bananas, mashed Heat oven to 350. Grease and flour a loaf pan. Measure all ingredients (I add the nuts after I mix everything else first) into a mixer bowl, mix on medium speed. Pour into pan and bake for 55-65 minutes or until a toothpick poked in the center comes out clean.

Makes 2 loaves 3 1/2 cups all-purpose flour 2 tsp baking soda 1 1/2 tsp salt 2 tsp cinnamon 2 tsp nutmeg 3 cups sugar 4 eggs, beaten 2 cups of fresh pumpkin 1/2 cup water 1 cup vegetable oil 1 cup chopped pecans Preheat oven to 350F. Combine flour, soda, salt, cinnamon, nutmeg, and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9X5 inch loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack. This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.

3 cans buttermilk biscuits 1 cup gran. sugar 1 tsp cinnamon (or more) 1 cup brown sugar 1 stick margarine Mix gran. sugar and Cinnamon together. Cut biscuits into quarters. Toss in sugar and cinnamon mixture. Then toss into a well greased tube or bundt pan - do not arrange. Sprinkle brown sugar over top. Melt margarine and pour over top. Bake 35 min at 350F. Remove from pan after 3 min. or turn out immediately. Pick & eat

For tea sandwiches, spread thin slices with cream cheese or butter. 2 1/2 cups all-purpose flour 1 cup sugar 3 1/2 tsp baking powder 1 tsp salt 3 TBS salad oil 1 1/4 cups milk 1 egg 1 cup finely chopped nuts Heat oven to 350F. Grease and flour 9X5X3 inch loaf pan or two 8 1/2 X 4 1/2 X 2 1/2 inch loaf pans. Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly. Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing. Variations: - Apricot Nut bread: Decrease milk to 1/2 cup; add 4 tsp grated orange peel, 3/4 cup orange juice and 1 cup finely chopped dried apricots - Banana Nut Bread: Decrease milk to 3/4 cup; add 1 cup mashed ripe bananas ( 2 to 3 medium) - Date nut bread: Add 1 cup cut-up dates - Orange nut bread: Decrease milk to 1/2 cup; add 4 tsp grated orange peel and 3/4 cup orange juice - Prune nut bread: Decrease milk ...

5-6 1/2 cups all-purpose flour 1 cup quick cooking oats 2 tsp salt 2 pkgs active dry yeast 1 1/2 cups water 1/2 cup honey 1/3 cup butter or margarine 2 eggs 1 TBS water 1 egg white Oatmeal Place 5 cups flour, oats, salt and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix for 30 seconds. Combine water, honey and butter in saucepan; heat to 120F to 130F. On speed 2, slowly add warm liquids to flour mixture, about a minute. Add....and mix an additional 1 minute. Continue on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and clean side of bowl, about 3 minutes. Knead on speed 2 for 7 to 10 minutes or until dough is smooth and elastic. Place in greased bowl, turning to grease top. Cover, let rise in warm-place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Divide dough in half. Shape each half into a loaf. Place each loaf in a greased 8 1/2 X 4 1/2 X 2 1/2 inch bread pan. Cover; let rise in warm place, free from draft...

The Best Banana Bread - From Cook's Illustrated Makes one 9-inch loaf. Published March 1, 1998. Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom. Ingredients 2 cups unbleached all-purpose flour 3/4 cup granulated sugar 3/4 teaspoon baking soda 1/2 teaspoon table salt 1 1/4 cups toasted walnuts , chopped coarse (about 1 cup) 3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups) 1/4 cup plain yogurt 2 large eggs , beaten lightly 6 tablespoons unsalted butter , melted and cooled 1 teaspoon vanilla extract Instructions 1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside. 2. Mix m...