Ingredients:
1/2 C. shortening 1/4 tsp. Salt
1 tsp. Lemon juice 1 C. sugar
2 eggs 2 mashed bananas
1 1/2 Tbsp. Sour milk (or buttermilk) 2 C. all purpose flour
1/2 tsp. Baking powder 1 C. chopped nuts (pecans or walnuts)
1 tsp. Baking soda
Directions:
1. Cream shortening, salt, lemon juice, and sugar.
2. Add eggs, banana pulp, and milk.
3. Sift flour, soda and baking powder 3 times and add
gradually to mixture.
4. Add nuts and blend.
5. Pour into greased and floured loaf pan.
6. Bake 45 min.
7. Insert toothpick to check for doneness.
8. Cool on wire rack.
Bread:
1 1/2 Cups flour 1/2 Cup Margarine
1 tsp. baking powder 1 Cup granulated sugar
1/4 tsp. salt 1 tsp. vanilla extract
1 Tbsp. Poppy Seeds 3 eggs
2 tsp. orange zest 1/2 cup sour cream
Glaze:
1/3 cup powdered sugar
2 Tbsp. fresh orange juice
1 tsp. orange zest
Directions:
1. Spray bottom only of loafpan with nonstick cooking spray.
2. Combine flour, baking powder, salt, poppy seeds, and
orange zest in a small bowl and set aside.
3. In mixer, beat margarine on high 30 seconds; add sugar
and continue beating 3 min. until light and fluffy.
4. Add vanilla and eggs, one at a time beating 30 sec. after each.
5. Add 1/3 of the flour mixture beating on low speed. Beat in
1/2 of sour cream. Alternate flour and sour cream until combined.
6. Pour batter into loaf pan and bake 60-65 min. until done.
7. For glaze, combine powdered sugar, orange juice, and
zest. Brush on bread while warm using a pastry brush.
8. Cool and wrap in plastic wrap.
Yield: 1 loaf (serves 12)
3 Cups flour 2 Cups frozen strawberries
1 tsp. baking soda 4 eggs
1 tsp. salt 1 1/2 Cups veg. oil
1 Tbsp. cinnamon 1 1/4 Cup chopped pecans
2 Cups sugar
Directions:
1. Thaw strawberries
2. Sift flour, baking soda, salt, and cinnamon. Stir in sugar.
3. In mixing bowl, mix eggs, oil, and strawberries using a fork
or wood spoon
4. Add dry Ingredients and pecans.
5. Bake in 2 greased loaf pans at 325 for 60 min. or until done.