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Butterscotch Banana Bread

13 Jan

My good friend Karen gave me this recipe. Makes two loaves, one for eating and one for giving away or freezing!

– 3-1/2 cups unsifted white flour
– 4 tsp. baking powder
– 1 tsp. baking soda
– 1 tsp. cinnamon
– 1 tsp. nutmeg
– 1 tsp. salt
– 2 cups ripe bananas, mashed (4-6 medium bananas)
– 1-1/2 cups sugar
– 2 eggs
– 1/2 cup butter, melted
– 1/2 cup milk
– 2-1/2 cups finely chopped walnuts or pecans, divided
– One 12 oz pkg. Nestle Butterscotch Morsels, or 12 oz combination of butterscotch, peanut butter, white chocolate, semi-sweet, or milk chocolate chips

Preheat oven to 350 degrees. In small bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside. In large bowl, combine bananas, sugar, eggs and butter; beat until creamy. Gradually add flour mixture alternately with milk; mix until well blended. Stir in 2 cups chopped nuts and butterscotch morsels. Pour batter into two well-greased and floured 9” x 5” x 3” loaf pans. Sprinkle tops equally with remaining nuts.

Bake at 350 degrees for 50-60 minutes (I err on the shorter side so the bread doesn’t dry out). Cool 15 minutes; remove from pans. Freezes well.

Raspberry Crescents

25 Jan

– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 cup butter, cut up
– 1 (12 ounce) package cream cheese, room temperature, beaten to make it fluffy
– 2 1/2 cups raspberry preserves
– 1 egg white, lightly beaten
– 3/4 cup finely chopped almonds
– 1/2 cup sugar
– 1 teaspoon cinnamon

  1. Stir together flour and salt; cut in butter with a pastry blender until crumbly.
  2. Stir in cheese until blended.
  3. Shape mixture into 1-inch balls.
  4. Cover and chill 8 hours.
  5. Pat each ball on a lightly floured surface into a 2 1/2-inch circle.
  6. Spoon 1 teaspoon raspberry in center of each circle.
  7. Fold circles in half, pressing edges to seal making sure no air is inside.
  8. Place on lightly greased baking sheets.
  9. Brush with egg white.
  10. Stir together 1/2 cup sugar,cinnamon and almonds; sprinkle evenly over crescents.
  11. Bake at 375° for 12 to 15 minutes or until lightly browned.

Zucchini Bread

25 Jan

Same as the carrot cake, this recipe was pulled out to take care of the abundance of leftover zucchini from the garden. Yes, even after making a batch of relish. And same as the pumpkin bread, this was wrapped in aluminum foil and distributed among the worthy. Excellent with a spread of cream cheese.

3 eggs
1 cup vegetable oil
2 1/2 cups sugar
2 cups grated zucchini (unpeeled)
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3 cups unsifted flour
1 cup chopped walnuts

Mix in order that ingredients are given. Bake at 350 degrees for one hour, or until a knife or toothpick inserted in the center comes out clean. Use either a 3 quart bundt pan or 8×5 loaf pans.

Pumpkin Bread

25 Jan

My Grandmother would make two batches of this each year – one batch right before Thanksgiving, and one right before Christmas. She’d wrap the individual loaves in tinfoil, and label who they were going to in permanent marker on a piece of masking tape. She’d keep one loaf for us, and I’d eat it for breakfast (and mid-morning snack, and afternoon snack, and after dinner) with a spreading of cream cheese.

2 cups canned pumpkin
4 eggs
1 cup cooking oil
2/3 cup cold water
3 1/3 cups flour
1 1/2 tsp salt
1 cup chopped walnuts
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
3 cups sugar
2 tsp. baking soda

Sift together flour, soda, sugar, salt, cinnamon, and nutmeg into a large bowl. In another bowl, beat eggs until thick and light colored. Add pumpkin, oil and water – mix until blended. Turn mixture into flour mixture, mix by hand until smooth. Fold in walnuts. Portion batter into three small loaf pans. Bake at 350 degrees for one hour. Cool slightly in pan. Turn onto cooling rack. Wrap in aluminum foil and wait one day (I don’t know why, that’s what it says!).

Cornbread Dressing

25 Jan

(makes 30 servings, so you may want to cut it in half)

1.5 cups yellow cornmeal
2 cups all-purpose flour
2 tbsp sugar
2 tbsp baking powder
1.5 tsp salt
2 tbsp minced fresh sage, or 1 tsp dried sage
2 cups milk
4 large eggs
9 tbsp butter
2 cups chopped onions
2 cups chopped celery
2 tbsp fresh minced garlic
1 bay leaf
1 tsp salt
1/2 tsp fresh pepper
3 tart green apples, peeled, cored, and cut into 1/2 inch pieces
1/2 pound smoked ham, cut into 1/4 inch pieces
3 cups chicken broth
1/2 cup heavy whipping cream
2 tbsp. minced fresh sage, or 2 tsp dried sage, crumbled
3 tbsp. fresh chopped parsley

For cornbread: Heat oven to 425. Grease two 8×4 inch loaf pans. Set aside. Whisk together cornmeal, flour, sugar, baking powder, and 1 tsp of salt in large bowl. Stir in 2 tbsp fresh or 1 tsp dried sage. Melt 4 tbsp butter, whisk together milk, 2 of the eggs, and melted butter. Pour into cornmeal mixture, stir until just combined. Spoon batter into pans, bake for 15 minutes. Spread 1 tbsp softened butter over each loaf, return to oven and bake 10 minutes more. Cool, then crumble into large pieces.

For dressing: Melt 3 tbsp. butter in large saucepan over medium heat. Add onions, celery, garlic, bay leaf, salt and pepper. Cook until vegetables soften, about 5 minutes. Stir in apples and ham, cook one minute. Transfer mixture to large bowl, discard bay leaf. Whisk together broth, remaining 2 eggs, cream, 2 tbsp fresh or 2 tsp dried sage, and parsley. Add cornbread and vegetables, gently stir until combined.

Spoon into two greased 13x9x2 glass baking dish. Cover with foil and bake in 325 degree oven for 30 minutes. Remove foil and bake for additional 10 to 15 minutes, until crisped and hot.