Grandma Linda asked:




There’s nothing much better than the smell of cinnamon to make the mouth water.  Whether waking to the smell of cinnamon or walking in the door to the fresh smell, cinnamon awakens the senses like few aromas can.  Here are some old-fashion recipes using cinnamon for you to try.  Let the smell of cinnamon envelope your kitchen today.

CINNAMON SUGAR FAN BISCUITS

2 cups all-purpose flour

3 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cream of tartar

1/2 cup shortening

2/3 cup milk

FILLING:
3 tablespoons butter, softened

3 tablespoons sugar

1 teaspoon ground cinnamon

In a mixing bowl, combine the flour, sugar, baking powder, salt and cream of tartar. Cut in shortening, using a pastry cutter or two knives, until mixture resembles coarse crumbs. Stir in milk, just until moistened. Turn out onto a lightly floured board, knead 8 to 10 times. Roll or pat into a 12-inch by 10-inch rectangle. For filling, spread the butter over the dough. Combine the sugar and cinnamon and sprinkle over the butter. Cut into five 2-inch strips; stack strips on top of each other. Cut into six 2-inch pieces, place cut side down in six greased muffin cups. Bake at 425 degrees for 11 to 14 minutes or until golden brown. Remove from pan to wire racks to cool. Serve while warm.

CINNAMON COOKIES

1 1/2 cups flour

1/4 cup granulated sugar

1/4 cup brown sugar

1/2 cup butter or margarine

1/2 tsp soda

1/2 tsp salt

1 1/2 tsp cinnamon

1 egg

Cream sugars, butter in large bowl. Sift dry ingredients. Add egg, add dry ingredients. Form into roll. Refrigerate until chilled through. Preheat oven to 425 degrees. Slice and bake.

CINNAMON LAYERED COFFEE CAKE

1 1/2 cups sugar

1/2 cup butter

2 eggs

1 cup milk

3 cups all purpose flour

4 tsp baking powder

1/2 tsp salt

1 tsp vanilla

Topping:

1 cup brown sugar

4 tsp cinnamon

4 tbsp flour

3/4 cup melted butter

To make topping, melt butter, add brown sugar, flour, and cinnamon.  Mix well.  Sprinkle between batter layers and some on the top. 

Preheat oven to 350 degrees.

Cream butter and sugar together, add eggs, beat well.  Sift dry ingredients together, add alternately with milk and vanilla.  Put half in greased and floured 13 x 9 x2-inch baking pan.  Sprinkle half the topping mixture over batter.  Add remaining batter and top with remaining topping mix.  Bake cake at 350 degrees about 25 to 30 minutes or until a toothpick inserted in center comes out clean.

Enjoy!



bridal shower favors

Dan Pantaleon asked:




If you’re a salmon lover, you’ll definitely want to learn more ways how to cook salmon and this article will give you more easy recipes for salmon that you can certainly add to your tasty and easy to prepare salmon recipes.
First, the Salmon Mold.

SALMON MOLD

Salmon mold is a delicious dish, very attractive and it’s definitely different from common and popular recipes for salmon that you can always find.

Ingredients:

2 c. salmon

2 Tb. vinegar

1/2 tsp. salt

1/8 tsp. pepper

1 Tb. gelatine

1-1/2 c. boiling water

Procedures:

First get rid off all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork. Add the mixed vinegar, salt, and pepper. Prepare the gelatine by dissolving it in the boiling water. Add the seasoned salmon to the prepared gelatine. With cold water, wet a ring-shaped mold having an open space in the center. Pour the salmon and gelatine mixture into this mold, and allow it to stand until it solidifies. Arrange a bed of lettuce leaves on a chop plate, turn the mold out on this, and fill the center with dressing. Serve at once. Sufficient to serve six.

Second, the Salmon Patties Recipe.

SALMON PATTIES

Salmon patties are usually made from salmon by combining it with bread crumbs and using a thick white sauce to hold the ingredients together. You can either sauted them in shallow fat or fried in deep fat.

Ingredients:

2 c. finely minced salmon

1 c. fresh bread crumbs

1 c. thick white sauce

1/2 tsp. salt

1/8 tsp. pepper

Dry bread crumbs

Procedures:

First step is to mix the fresh bread crumbs and the white sauce with the salmon. Season with salt and pepper and shape into round patties, roll in the dry bread crumbs, and fry in deep fat or saute in shallow fat. Serve hot with or without sauce.

Third, the Salmon Loaf Recipe.

SALMON TIMBALE OR LOAF

Ingredients:

1 can salmon

1 cupful soft bread crumbs

1 1/2 teaspoonfuls chopped parsley

1/2 teaspoonful salt

Pepper

1 or 2 eggs

1 tablespoonful lemon juice

1/4 to 1/2 cupful milk

Procedures;

Combine all the ingredients thoroughly, adding enough milk to moisten. Then pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce to which chopped parsley has been added. Peas in White Sauce make a pleasing addition to Salmon Timbale. Tuna fish or other cooked fish may be used instead of salmon.



party favors

Ralph Serpe asked:




Looking for some healthy and easy ground beef recipes that do not require a lot of time to make? Below are 3 delicious ground beef recipes that are filling and real crowd pleasers.

Just because you are cooking with ground beef, does not mean it has to be unhealthy. Most of the ground beef you find in supermarkets today is loaded with fat, cholesterol and hormones, but more and more supermarkets are starting to provide healthy organic meats to consumers, so hopefully you should be able to find healthy ground beef in your area.

To make the following recipes even healthier try and use all organic and low sodium ingredients.

If you happen to live near a Trader Joe’s, by all means shop there. The prices are fantastic and they carry a variety of healthy organic meats and other fine products.

THE RECIPES:

EASY SALISBURY STEAK RECIPE

Here is a little tip to keep in mind as you are making this delicious ground beef recipe. There is a chance that your ground beef steaks can fall apart while cooking. To prevent this from happening, form your steak patties and put them in the refrigerator for 30 minutes or so before you start cooking. This will help hold your steaks stay together.

Ingredients:

1 1/2 pounds lean ground beef

1 egg

1 tablespoon Worcestershire sauce

1 small onion finely chopped

1 garlic clove chopped

1 tablespoon montreal steak seasoning

Salt and Pepper to taste

3 tablespoons of extra virgin olive oil

1 small package of freshly sliced portobello mushrooms or by them whole and slice yourself

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups beef stock

Directions:

1. In a large bowl combine the ground beef, egg, garlic, onion, steak seasoning, Worcestershire sauce and salt and pepper. Mix well with your hands. From the mixture, make steak shaped patties that are about 2 inches thick.

2 Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the ground beef patties and cook about 4 minutes per side until the outside of the steaks are nicely browned and the juices run clear. Remove the steaks and cover with foil to keep them warm.

3 Add the rest of the olive oil along with the butter to the same pan. Add your mushrooms and then cook over medium heat until they are tender. Approximately 5 minutes. Season the mushrooms with salt and pepper to taste.

4. Add the flour to the mushrooms, mix and cook for about 2 minutes. Slowly add in your beef stock. Stir and cook until your sauce has thickened.

5. Pour gravy over steaks and serve.

EASY ITALIAN STYLE MEATLOAF RECIPE

I grew up in an Italian Family and I cannot think of a better way to cook meatloaf. Enjoy this delicious ground beef recipe using fresh italian herbs and garlic.

Ingredients:

1 1/2 pounds lean ground beef

2 eggs

1 7 ounce jar roasted red peppers chopped

1 onion chopped

2 cloves of garlic chopped

1 cup of bread crumbs

1 teaspoon of salt

1/2 teaspoon of freshly ground black pepper

1 tablespoon balsamic vinegar

1 tablespoon Worcestershire sauce

1/2 cup grated Parmesan Cheese

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

2 cups of prepared tomato sauce

2 tablespoons extra-virgin olive oil

Directions:

1. Preheat your oven to 350 degrees F.

2. Heat a medium sized saute pan over medium heat and add 1 tablespoon of olive oil. Add your onion and garlic and saute until soft. Remove and set it aside on a plate to cool.

3. Grab yourself a large mixing bowl.

4. Add the cooled onions and garlic along with the the rest of your ingredients, except the tomato sauce, and combine. Mix together well with your hands and form into a loaf and add it to an oiled oven safe tray. Top the loaf with 1 cup of the prepared tomato sauce. Make certain that you spread the tomato sauce evenly over the top of the loaf.

5. Bake for about 1 hour or when the internal temperature of the meatloaf reaches 160 degrees F. Remove from the oven and let it sit for about 5 minutes. Slice it up and serve.

Heat the remaining tomato sauce if desired and use for dipping.

GREEK STYLE HAMBURGER RECIPE

For our last recipe why not make some delicious burgers? The preferred method for cooking these burgers is on the grill, but they will still be quite tasty if fried on the stovetop.

Greek Style Hamburger Ingredients:

1 pound of lean ground beef

1/2 cup crumbled feta cheese

1/2 cup chopped greek olives

1 small red onion chopped

3/4 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 package of hamburger rolls or pita bread

Hamburger Sauce Ingredients:

1 (16 ounce) container low-fat plain yogurt

1 tablespoon chopped fresh mint leaves (more or less to suit your taste)

1 tablespoon chopped fresh parsley (more or less to suit your taste)

1 clove of garlic minced (add more or less to suit your taste)

1 tablespoon of olive oil

2 teaspoons of lemon juice

1/2 cup peeled, seeded and finely diced cucumber

Sauce Directions:

Prepare the sauce for your burgers first and put in the fridge until your burgers are done.

1. In a mixing bowl, combine your olive oil and lemon juice.

2. Now add in your yogurt making sure that you mix it well with the olive oil.

3. Add your garlic, cucumbers, parsley and mint leaves and stir well.

Burger Directions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the chopped red onions and cook until tender, about 5 minutes. Put the onions aside into a large mixing bowl and allow them to cool.

2 To the same mixing bowl, add your ground beef, feta cheese, olives, oregano, salt and pepper and combine well.

3. Form hamburger patties to desired thickness.

4. Fry your burgers in the same skillet as the onions, or cook on the grill to desired doneness.

5. Spread the prepared sauce on the rolls or inside a pita.

6. Add burgers and enjoy!

There you have it. Three healthy and easy ground beef recipes that any home cook can prepare. I really hope you enjoy these recipes. Remember to use all organic ingredients if at all possible. Happy Cooking!



party favors

Twinkle asked:




Vegetable Manchurian

Preparation Time : 30 minutes

Cooking Time : 40 minutes.

Serves / Makes : 6

Ingredients

for the manchurians:

potatoes boiled pealed and mashed 500 g.

cabbage finely shredded 3/4 cup.

carrrots grated 1/2 cup.

maida 3 tbsp.

oil to deep fry.

salt and pepper to taste.

for the gravy:

3 large onions made into a paste in a mixer.

2 large tomatoes made inot a paste in a mixer.

soya sauce 3 tbsp.

chilli sauce 3 tbsp.

vinegar 2 tbsp.

tomato ketchup 1/2 cup.

cabbage finely shredded 1/4 cup.

one medium sized onion cut into 4 and leaves separted.

4 – 5 green chillis cut lengthwise.

ajinomoto 2 tbsp.

salt and pepper to tast.

oil as required.

water 2-1/2 cups.

Method

recipe:

manchurians:

1. mix all the ingredients to form a dough.

2. shape the dough into cutlets by hand.

3. heat oil in kadahi.

4. fry the cutlets and keep aside.

gravy:

1. heat oil in kadahi.

2. fry onion paste till golden brown.

3. add tomato paste.

4. fry till the paste starts leaving kadahi.

5. add 2-1/2 cup water.

6. add soya sauce, chilli sauce, vinegar, ajinomoto, ketchup, salt and pepper.

7. add shredded cabbage, separated leaves of onion, and chillis.

8. cook for 15 to 20 minutes.

add hot gravy to the cutlets just before serving.

User Comments & Tips

1. add gravy to the munchurians just before serving or else they will get mushy.

2. you may adjust the quantity of sauces according to taste.

3. manchurians may be served with either fried rice or as a plain snack with tea.



bridal shower favors

francesco speciali asked:




Compared to the whole world Italy is a really small country but it has a very particular aspect that makes it different: having century of history and traditions that gave to Italy a deep variety in every single region of its territory.

Italy is composed of 21 districts and everyone of these has his own traditions and dialects and obviously every one has his own food tradition. The main Italian foods worldwide are pasta and pizza but if can travel Italy from North to South you can taste the local dishes unknown to the world.

For example the North of Italy, during Winter time, has a typical food made just with corn flour, the polenta. The versatility of polenta allows Italians to offer it in several ways but the most famous polenta recipe is to serve the authentic Italian polenta on a wood made dish with meat juice and sausages with Parmiggiano cheese. It needs to be served hot and in the North of Italy is a real tradition eaten almost every day during the cold winters. It is important to eat polenta with a good red wine.

The traditional polenta requires a long preparation that in the North of Italy becomes almost a family event. The polenta get usually eaten with many people or with the whole family so, since the early morning they begin to hot water and to stir the great quantity of polenta that needs hours to be ready to be served.

After a full morning of skiing it is traditional to drink wine and to eat the Italian polenta; in the last years to face the taste of more people possible, they started to offer polenta not only with meat juice but also with mushrooms, without juice, just with cheese or with some nouvelle cuisine ingredient like rare fish or vegetables.

In any case, the traditional polenta remains another precious element of Italian traditions and allows many people to enter in contact with the history of a part of Italy , the North one, full of history and traditions.



party favors

Rajat Sharma asked:




The more I make bread, the more I am convinced of the importance of the kitchen being in the best position in the house. When we designed and built our house, I was determined that the kitchen should have a view and be on the front of the house. Now that it’s six-fifteen of a summer morning and I’m up early, kneading bread, because we’ve run out again, I’m especially happy to be looking out over a sun-soaked landscape to the distant mountains. Every time you make bread you’re guaranteed a good ten minutes of contemplation as you knead it, the mechanical rhythmic activity frees the mind to wander or switch off…very therapeutic. Having a view thrown in as well is just an added bonus.

I haven’t always made bread. It is a comparatively recent development. Making jam was the first breakthrough into self-sufficiency, then came the day when our local supplier of rye bread, who made a loaf that (miracle of miracles), all the children would eat, decided to switch recipes and use caraway in it…instant rejection by the whole family.

We’d stopped the wheat bread to try and help my son’s allergies and found it helped most of us, so apart from the occasional indulgence of fluffy white bread, I wanted to stay off it. There was no alternative; I would have to take the leap into bread making. The main reason that I’d resisted was that it seemed to take so long. First the mixing and kneading, then the rising, then knocking down and forming loaves, a second rising and finally the baking. Who could keep track of all that in the chaotic life of a three-child family?

So eventually I take the plunge, turn to my friend Nigel (Slater, not namedropping but he and Nigella (Lawson) are ever-present in my kitchen, in book format of course) and find a foolproof recipe for a white loaf, simpler to start off with white I think. Well the first try produced a reasonable, if huge, loaf, and though my son still remembers that it was a bit doughy in the middle. Second try, I got two pretty perfect loaves and I was on a roll.

Now to find a recipe for rye bread. It seems that 100% rye is usually made by the sour dough method and I couldn’t see my family going for that, so settle for a half and half rye/whole-wheat recipe… triumph. Ok, my son the food connoisseur complained it was a bit too sweet, so next time round I reduced the amount of honey, but this recipe has been our staple diet ever since, and I am now truly ensconced in my kitchen, looking at the view, every other day, while I endeavor to keep the supply level with the ever increasing demand.

Any way, finally to the recipe:

500g rye flour

450g whole-wheat flour plus more for kneading

50g plain flour

1 tablespoon salt

1 10g sachet of instant yeast

1 tablespoon honey

3 tablespoons oil

670 ml milk

125 ml water

Warm the milk to lukewarm. Mix the flours and salt in a large bowl. Make a well in the middle and put in the yeast, then honey, then oil, pour on the warmed milk and water and mix. When it gets doughy turn out on to a well floured surface (it will be extremely sticky) and knead for 10 minutes. You will need to keep adding flour as you knead. It is better for it to be too sticky than too dry – you can always add more flour, but too dry will make a dry, hard loaf. After 10 minutes, put it back into the bowl with a plastic bag over it and leave in a warmish place for two hours or so. Then knock down, firmly pressing out the air, but not over kneading, then form into two or three loaves on a baking sheet, cover again and leave to rise for another hour. Then bake for 30 minutes at 190C until they sound hollow when you tap on the bottom of the loaf. Cool on a wire rack

So how do I keep track of the bread making, in between school runs, mealtimes and the rest? Well I don’t always. There are times when I optimistically start the bread off, leave it to rise and four hours later remember about it, knock it down, forget to switch on the oven so it has had an extra day or so in rising time by the time it gets cooked. It does seem to be very forgiving though – whatever you do to it, you do generally get bread out at the end, it may not always be the perfect loaf, but then variety is the spice of life after all. There was one time it hadn’t quite finished cooking by the time I had to do the school run, so I asked my husband to take it out in ten minutes….. By the time I got back we had a very useful weapon against intruders. We didn’t eat that one…I think it was rivet for lunch…!



party favors

m.jeya asked:




Gobi Manchurian is a Chinese recipe which is also very popular in India. The Gobi Manchurian is Mostly for Lunch, Dinner meals. Dry gobi manchurian can be made by omitting the gravy. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above.

 

The ever popular “Manchurian” is an Indian Chinese dish. Gobi Manchurian can be made with Cauliflower or Cabbage. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice.

 

Gobi Manchurian though originally a chinese dish has been localized by Indian Resturants to satisfy the taste buds of those indians who long for something spicy along with cocktails or before a big meal. This dish can be served as an appetizer or a dry side dish itself. First pluck the flowerettes from the Cauliflower. You may cut them into bitesize pieces. Make a batter of Corn meal by adding water to 1 cup of corn meal. Add a little salt to taste and mix well to a thin paste. Dip the Gobi pieces in the batter completely and fry them until light brown. Spread them on a paper towel so that the extra oil soaks into the towel. Put the cut Garlic, Ginger and green chilies and fry them until they start to turn brown. Add two tablespoons of Sweet & Sour Sauce to this and start turning the mixture for about 2 minutes so as not to let it stick to the pan.

 

Gobi manchurian a popular Indo Chineese dish can be served as a snack or an appetizer when prepared dry. Now add the fried Gobi pieces to this mixture and depending upon the dryness of the mixture, you may add 2 more tablespoons of the sweet & sour sauce. You may also increase Garlic/Ginger pieces depending upon who your guests are. Depending on how dry/fluidy you like your Gobi Manchurian, you need to reduce/add the Sweet & Sour sauce. Very little Ajinamoto is to be added to give the Chinese aroma to your Gobi manchurian. Fusion cooking is one of my favorite. Please purchase online http://www.indomunch.com in NewYork city.



party favors

John Mathews asked:




Humans like variety. Whether it is everyday dressing up or the food we eat. We especially like to experiment with food to satisfy our taste buds. The same food everyday diminishes our appetite for that food. We always prefer to have variety in what we eat.

In this Internet era, our day begins and ends being online. It is quite easy to go online in search of gratifying your appetite for an exquisite evening.

Just imagine after a long & hard day; you get home and mmmm, what an aroma?

These exquisite recipes are just a few clicks away from you in the times of Internet. There are thousands of varieties of recipes available. We are going to list and discuss few websites that allow adding and viewing recipes for your ready reference.

A number of online sites share recipes online, where you can find the best recipes along with tips. Online recipes are easy enough to understand and the ingredients are easy to find. Besides you can easily copy, print, or email the recipe. They provide methods of cooking as well as the ingredients, standard serving instructions etc.

Recipe sites can help you in all kinds of food you prefer whether it is dietary food or pregnancy time food, even child food or food for week! You can use the ingredients you’ve at home and can find a recipe based on it.

Some of online sites ask you to purchase their cookbooks while some of them ask you to register and log in to the site to view their recipes. If you find the cookbook to your interest, click to download it. Some sites may charge you for downloading the cookbook. Many users simply copy the recipe and save it in their computer.

www.allrecipes.com

Allrecipes.com has more than 40,000 free recipes. All recipes are created, tested, reviewed and approved by users worldwide. This site has a popular collection of recipes in sections like appetizers, Mexican, Italian, chicken recipes, soups and stews and many more.

Allrecipes.com allows its users to create an online recipe box where they can manage private recipes, submit recipes and photos, post recipe ratings and reviews, create shopping lists, and more.

The distinguishing feature of this site is that of creating a cookbook. You can publish your favorite recipes in your personalized cookbook.

www.canadianliving.com

Canadianliving.com is an interactive site for Canadian families featuring food, nutrition recipes and family information.

Canadianliving.com has a categorized section in their menu. It also gives out timely ideas, real solutions for a healthy lifestyle, tips, and great recipes.

Canadianliving.com provides a personal Recipe Box where users can save their favorite recipes from the recipe menu, or add their personal recipes to share with the world. You can also join online forums, where you can chat and discuss with other readers.

www.kraftfoods.com

Kraftfoods.com is one of the great online recipe cookbooks. This site has different varieties of recipes to prepare food items that attract food lovers. Kraftfoods.com provides tips to prepare quality, nutritious and healthy foods. Beside all this they have introduced how prepare food from their own special products, like Kraft cheese.

They have categorized recipes into dinner, food and family, healthy living, delicious cereals and cereal bars for the convenience of users.

To help lovers of cooking Kraftfoods.com has a section known as cooking school where there is an extensive collection of cooking videos, tips, and more.

Kraftfoods.com allows storing all favorite recipes in one spot. Just sign up for free and get your own personal recipe box to store your favorite recipes from the Kraft Kitchens, or a favorite from other online recipe cookbooks.

Kraft foods invite its viewer to post their recipes and share their secrets of making delicious food.

www.food.yahoo.com

Yahoo is mainly known as search engine. It has a special section on food where recipes are also featured.

Yahoo food’s recipes section features articles and blogs on food recipes. The Yahoo recipes section has functionality to filter by ingredient, meal, cuisine, occasion, diet, dish, taste, method that help visitors to find recipes.

Yahoo food features a home food section where you can find recipes according categories: Everyday, Special Day, Recipes, Blogs, Restaurant and Cook. It’s the best way to find recipes every day and on special occasions.

This site also has Food Videos with reviews and recipe of the day. Yahoo foods allow you to send email from the site and also to take a printout of each recipe.

www.g2bux.com

There are so many amazing and delicious vegetarian and Non Vegetarian recipes on the Web, you could spend days scouring every cyber corner and barely scratch the surface of what’s out there. Wouldn’t it be great if there were one place on the Net where you could access those thousands and thousands of recipes? Well now there is! G2bux Recipes, it’s the Best of the Net Recipe Collection. Now everyone can use the Internet to make living delicious and easy!

Each month hundreds of new recipes are added by genuine users here on G2bux recipe section from variety of corners around the world. Do you have a favorite recipe you’d like to add? There is a provision to post it and it will be listed on your recipe list instantaneously.

G2bux allows sharing of recipes, cooking tips, and serving suggestions. Visitors can search recipes by tags. This is a good feature and it saves time.

G2bux also has a feature to send recipes to a friend and allows users to share the link of a particular recipe with your friends by mailing them. You can post a comment on each other’s recipe. Above all, G2bux gives 2 G2bux Points for each recipe you add.



bridal shower favors

Linda Wilson asked:




Give your Banana Bread a new twist with some old fashion recipes from my vintage collection.  Give the kids a slice of this depression era Peanut Butter Banana Loaf for breakfast or an after school treat.  Jean’s Zucchini-Banana Bread combines two of our favorite breads into one.

PEANUT BUTTER BANANA LOAF

This is an old depression era recipe.

2 cups sifted flour

1/2 tsp baking soda

1/2 tsp salt

1 egg, slightly beaten

1 cup buttermilk or sour milk

2 tbsp peanut butter

1 cup mashed ripe banana

1 cup chopped peanuts, optional

Preheat oven to 350 degrees. Grease a 9-inch loaf pan and set aside.

In a large mixing bowl, sift the flour, baking soda, and salt together. Stir in the egg, buttermilk, peanut butter and banana. Mix well to combine all ingredients. Stir in nuts, if desired. Pour into the prepared loaf pan and bake at 350 degrees for 1 hour. Remove from pan and cool on a wire rack.

JEAN’S ZUCCHINI-BANANA BREAD

Jean was from an old church in the Midwest.

2 eggs

1 cup oil

2 cups sugar

2 cups zucchini, peeled and grated

1 banana, mashed

1/2 cup nuts

1 tsp salt

3 cups flour

1 tsp soda

1/4 tsp baking powder

3 tsp vanilla

3 tsp cinnamon

In a large mixing bowl, mix together the eggs, oil, sugar, zucchini, and banana. Add the salt, flour, soda, baking powder, and cinnamon; mix in well. Stir in the vanilla and nuts. Bake in two greased and floured loaf pans for 1 hour and 15 minutes.

Enjoy!



bridal shower favors