2/3 c. Shortening
2 Eggs, separated
1 c. Ripe Bananas, mashed
4 T. Buttermilk
1 t. Vinegar
1 t. Baking Soda
1-1/2 c. Flour
1 t. Vanilla
Pinch of Salt
1 T. Warm Water
1/2 c. Pecans, chopped
Preheat over to 325 degrees. Grease a 9-1/2" loaf pan.
In mixing bowl, beat sugar
& shortening until thoroughly
blended. Beat in egg yolks & bananas. Combine buttermilk &
vinegar. Stir into banana mixture. Dissolve baking soda in water. Stir into batter. Stir in nuts,
flour, vanilla and salt. Beat egg whites until stiff, but not dry. Fold into batter.
Turn batter into pan. Bake in preheated oven for 1 hr.
1/4 c. Sugar
1/2 t. Salt
1/4 c. Shortening
1 cake Yeast
3 c. Flour
Put milk, sugar & shortening in pan & scald, take off heat. Add salt and
cool to lukewarm. Add yeast & stir until dissolved. Beat in flour. Toss on breadboard
& knead lightly. Place back in pan & let rise until double in size. Knead down and
form rolls. Let rise. Bake 375 degrees for 12 min.
3 Eggs
1 c. Oil
1-1/2 c. Sugar
1/2 t. Grated Lemon Peel
1 t. Vanilla
3 c. Flour
1 t. Soda
1/4 t. Baking Powder
1-1/2 t. Cinnamon
2/3 c. Nuts, chopped
Coarsely grate pears to make 2 cups. Beat eggs until light and fluffy. Add
oil, sugar, lemon peel, vanilla and grated pear. Mix thoroughly.
Sift together dry ingredients and add to pear mixture. Mix until blended. Stir in
nuts. Pour batter into 3 greased 7-1/2" x 3-1/2" x 2" loaf pans. Bake at 325 degrees
for 50 to 60 min. or until bread tests done.
2 c. Sugar
1 t. Baking Soda
1 t. Salt
1 t. Ground Cinnamon
4 Eggs, beaten
1-1/4 c. Oil
2 (10 oz.) pkgs. Frozen Strawberries, thawed & chopped
Combine first 5 ingredients in large mixing bowl; make a well in center
of mixture. Combine remaining ingredients; add to dry ingredients,
stirring until well combined.
Spoon mixture into 2 greased and floured 9" x 5" x 3" loaf pans. Bake at
350 degrees for 1 hour. Cool in pan for 10 min. Remove from pans
and cool on wire racks.
3-1/2 t. Baking Powder
1/4 t. Salt
1/2 c. Sugar
2/3 c. Milk
2 Eggs, beaten
1/2 c. Margarine, melted
Sift flour, baking powder, salt and sugar. Mix milk, eggs, cooled margarine; add
to dry ingredients. Roll 1/2" thick rectangle.
Glaze
1/2 c. Sugar
2 T. Cinnamon
1/4 c. Margarine, melted
Spread melted margarine over dough. Sprinkle with sugar and cinnamon. Roll up the
dough as you would a Swiss roll; seal edge; cut 3/4" slices. Place slices in a greased
9" x 13" baking dish. Bake for 25-30 min. Ice with powdered sugar icing.
Powdered Sugar Icing
1-1/2 c. Powdered Sugar, sifted
1 t. Vanilla
Milk, enough so that icing can be dribbled over hot rolls.
Sugar, to your taste
Cinnamon, to your taste
1 stick Margarine or Butter
1 c. Brown Sugar
2 Eggs, beaten
1/2 c. Melted Margarine or Butter
Open cans of biscuits and cut each biscuit in quarters. Combine sugar and cinnamon
to your taste and roll each quarter in mixture. Stack in greased tube pan. In sauce pan,
bring to a boil, margarine & brown sugar. Pour over biscuits. Bake at 350 degrees for
20-25 min. Turn out on platter. Bread will just pull apart.
