Old Fashion Banana Bread

Hello everyone, sorry I've been rather absent of late, not much time for blogging recently, but I'll try to update periodically. I made banana bread today, so I thought I might post the recipe, this is a nice easy recipe, one of those that you can memorize quickly and whip out in just a few minutes.

For the flour, we prefer to use freshly ground pastry wheat or Kamut, but feel free to use just plain ol' all purpose, it turns out fine either way! Make sure your bananas are nice and ripe, if you have ripe bananas, but aren't ready to use them, just put them in the freezer, and use them when you're ready. If the batter turns out too thick, you can thin it down with a bit of milk or cream, but take it easy, a tablespoon or two should do!
This recipe make 1 loaf - since we often can eat a loaf in a day or two, I usually double or triple the recipe and make bread, muffins, and banana chocolate chip muffins




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Old Fashion Banana Bread

1/2 cup butter softened
1 cup sugar
2 eggs
1-2 teaspoons vanilla
3 ripe bananas
1 generous teaspoon cinnamon
2 cups pastry flour
1 teaspoon baking soda

Preheat oven to 350* spray loaf pan** generously.
Put all ingredients into a large mixing bowl, and mix until thoroughly combined, Thin with milk or cream if too thick. Spoon into greased pan and bake for 1 hour and 15 minutes. Cool slightly before removing from pan.


**If you have pans that you can double up, it's a good idea to do so with banana bread so the sides and bottom don't get burnt while the insides cook.

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I hope you all enjoy the recipe, be sure to tell me if you try it out, right now I'm going crazy smelling it in the oven, I can't wait to have a warm slice smothered in butter with a nice cup of tea!

So what's on your menu for the week? Tonight we're having goulash and cheddar scones. I may possibly try to start back up with the weekly menu thing that I was doing last year, so be sure to check back soon.

Have a fantastic week!!
~Elissa

Triple Chip Cookies

This is one of our favorite cookie recipes:

Triple Chip Cookies:

4 cups unbleached flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 cups butter, softened

1 1/4 cups sugar

1 1/4 cups packed brown sugar

2 large eggs

1 Tablespoon vanilla

1 cup white Chocolate Chips

1 cup Milk Chocolate Chips

1/2 cup Semi-Sweet Chocolate Chips

Preheat oven to 375 degrees.

Combine flour, baking powder and baking soda in medium bowl. Beat butter and sugars in large mixing bowl until creamy. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in chips. Drop by tablespoons onto an ungreased baking sheet. Bake for 12-14 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cinnamon Rolls for a BIG crowd!

Cinnamon Rolls for a BIG crowd

May be halved, and rolls may be frozen!

Sweet Dough
3 Tblsp. Yeast + 1 Cup warm water
3 ½ Cups milk
10 eggs
1 Cup butter
1 Cup Sugar
4 tsp. Salt
1 tsp cinnamon
up to 20 Cups Flour, adding a cup at a time after 15 cups.

While the yeast softens in the water; (put the whole eggs in a bowl of hot water ---this is to warm them up before breaking them and adding them to the mixture) and heat the milk to very warm and add all the other ingredients with 5 cups of the flour to mix in your large mixing bowl, along with the yeast/water and mix well and knead for 10+ minutes. Oil bowl, place dough in and turn to cover, cover with a damp towel and put in a very warm place to double. Punch down, divide into 4ths and let rest ten minutes... then begin rolling out one piece of the four into a rectangle. Spread with ¼ of the filling mixture, roll up the long side and slice** into one inch pieces. Place cut side down on prepared baking sheets (sprayed or foiled and sprayed) and set aside in the warm place to double. Then bake for about 20 minutes at 375. When slightly cooled, frost. Wrap well or serve.This may seem like way too many, but if you make this recipe up, you can freeze some for different breakfasts.
Filling: Blend:
2 Cups Butter
1 ½ Cups Brown Sugar
1 ½ Cups Sugar
4 tsp. Cinnamon
1 tsp. Salt
1 Cup Flour
¼ C milk
4 cups raisins or nuts (optional)
Frosting: Whip:
4-6 Cups Powdered Sugar
1 Cup Butter
½ tsp Salt
¼- ½ Cup Cream or milk
Frost a few minutes after you remove the rolls from the oven.

What I do with this recipe is make the entire batch. When I have gotten the cinnamon rolls rolled and cut, then I place a few in a pan to rise to eat for dessert that night and then I flash freeze the rest. That way I can take a few out the night before I want them, put them in a pan, cover with plastic wrap and let them defrost and rise and they are ready to bake in the morning. I even make up the entire recipe of frosting and place it in small containers, freeze and take it out and place in the refrigerator to thaw when I need it.These are the yummiest cinnamon rolls that I have found. I found the recipe somewhere on the Internet.
Enjoy!
Love, Heather


**Tip If you have trouble slicing the dough with out mangling it, try taking a peace of sewing thread, put it under the dough, bring up the two halves of the thread, and criss-cross them and slowly pull tight until the dough is cut.

Bulk Mixes

Baking Mix ( can be used in place of Bisquick)
8 1/2 cups flour (You can use unbleached or all-purpose)
4 Tablespoons baking powder
1 Tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant nonfat dry milk or dry buttermilk powder
2 1/4 cups shortening
In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender or heavy duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a airtight container. Store in a cool dry place. Use withing 10-12 weeks. Makes about 13 cups.
Taco Seasoning Mix:
2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon instant minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
Combine all ingredients. Makes 1 pkg. Use with 1 1/2 pounds of ground beef and 1/2 cup of water.
Ranch Dressing Mix 1 cup dried parsley 1/2 cup dried minced onion 1/2 cup garlic salt 1/2 cup onion salt 1/4 cup garlic powder 1/4 cup onion powder 2 Tablespoons dried dill weed Mix and store in an airtight container. This makes 24 - 4 cup batches. Ranch Dressing 2 cups mayonnaise 2 cups buttermilk 3 Tablespoons of the dry mix Mix well and chill 2-4 hours before using. Will keep in the fridge 2-3 weeks.
Onion Soup Mix:
3/4 Cup instant minced onion
1/3 cup beef-flavored instant bouillon
4 teaspoons onion powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar
Combine all ingredients and store in an airtight container. 5 Tablespoons = 1 package of onion soup mix.
Hot Cocoa Mix 1 box of powdered milk that makes 8 quarts 1 pound box of quick cocoa mix 4 cups powdered sugar Mix together. Use 4 teaspoons to a cup of hot water.
I hope you enjoy and I hope that these may help you save a few pennies!
Love, Heather