3/4 cup oleo or butter 1 1/2 cups sugar 1 1/2 cups mashed bananas 2 eggs 1 teaspoon vanilla 2 cups sifted flour 1 teaspoon baking soda 1 teaspoon baking powder 3/4 teaspoon salt 1/2 cup buttermilk 3/4 cup chopped nuts
Sift together all dry ingredients then add the liquid ingredients. Add nuts last. Mix Well. Pour into loaf pan or muffin pans. Bake at 325 degrees for one hour for loaf pan or until golden brown for muffins.
1 cup luke warm water 2 cups all-purpose flour 1 packet active dry yeast 1 tsp. sugar 1/2 tsp. salt 2 tsp. canola or olive oil
Pour luke warm water into a bowl. Add the sugar & mix until dissolved. Sprinkle contents of the packet of yeast over the water. Let sit until yeast is dissolved & foams. Add the salt & oil. Add the flour to the water mixture about 1/4 cut at a time.
When all the flour is incorporated (you may need a bit less or a bit more than the 2 cups; dough should not be sticky but should also not be heavy), knead for about 2 minutes.
Cover with a tea towel and let rise for an hour in a warm place.
Makes enough dough for one large pizza.
*I spread the dough onto the greased (with lard or shortening) pan with my fingers rather than rolling it first, as I find rolling makes the dough rubbery. Rub hands with oil first so that they do not stick to the dough. Spread the dough with sauce, the toppings of your choice, and cheese. Bake for approximately 30 minutes at 400 degrees.
½ cup each butter and shortening (or marg), at room temperature 1 ½ cups sugar 2 eggs 1 ½ teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 ¾ cups all-purpose flour
Beat butter, shortening, sugar and eggs together until creamy. Add cream of tartar, baking soda and salt, then blend. Add flour and mix well. Chilling overnight is preferred; otherwise at least two hours
Topping:
3 tablespoons sugar 1 tablespoon cinnamon
Preheat oven to 375°F.
Combine topping ingredients in small, shallow bowl. After chilling, shape dough into balls about 1 ½ inches in diameter. Drop dough balls into topping mixture and coat entire surface well. Place on ungreased baking sheets about 2 inches apart.
Bake in a 375°F degree oven for 10 minutes or until golden brown. Let stand one minute and remove to cooling racks.
* 1 1/2 cups white sugar * 1/2 cup butter, softened * 1 teaspoon vanilla extract * 2 eggs * 2 3/4 cups all-purpose flour * 1 teaspoon cream of tartar * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 2 tablespoons white sugar * 2 teaspoons ground cinnamon
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DIRECTIONS
1. Preheat oven to 400 degrees F (205 degrees C). 2. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well. 3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
1/2 cup butter, room temperature 1 1/2 cups sugar 3 large eggs 1 cup all purpose flour 2/3 cup cocoa powder 1 tsp cinnamon 1/2 tsp salt 1/2 tsp baking soda 1/4 tsp baking powder 1/2 cup buttermilk 2 tbsp water 1 tsp vanilla extract
Preheat the oven to 350F and thoroughly grease a 9×5″ loaf pan. In a large bowl, cream together butter and sugar. Beat in eggs one at a time, waiting until the previous egg has been completely incorporated before adding the next. In a medium bowl, sift together all purpose flour, cocoa powder, cinnamon, salt, baking powder and baking soda. In a measuring cup, whisk together buttermilk, water and vanilla extract. Working in two or three additions, alternately add the flour mixture and the buttermilk mixture to the sugar mixture. Begin and end with an addition of the flour mix. Pour batter into prepared loaf pan. In a small bowl, whisk together topping ingredients: sugar, cinnamon, cocoa powder and ground cloves. Sprinkle evenly on top of the loaf cake. Bake at 350F for about 50 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan for 10-15 minutes, then run a knife around the edge and turn out onto a wire cooling rack. Cool completely before slicing.
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients: Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour) 1 1/2 teaspoons of baking powder 1 teaspoon of salt 2 teaspoons of vegetable oil 3/4 cups of warm milk (or 3/4 cup water)
Method:
Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.) After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook. In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered wrapped in a napkin until ready to eat. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil. While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so. Makes eight tortillas.
8 contributions:
Banana Nut Bread/Muffins
~~~~~~~~~~~~~~~~~~~~~
3/4 cup oleo or butter
1 1/2 cups sugar
1 1/2 cups mashed bananas
2 eggs
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup chopped nuts
Sift together all dry ingredients then add the liquid ingredients. Add nuts last. Mix Well. Pour into loaf pan or muffin pans. Bake at 325 degrees for one hour for loaf pan or until golden brown for muffins.
No-Fail Pizza Dough
~~~~~~~~~~~~~~~~~~~
1 cup luke warm water
2 cups all-purpose flour
1 packet active dry yeast
1 tsp. sugar
1/2 tsp. salt
2 tsp. canola or olive oil
Pour luke warm water into a bowl. Add the sugar & mix until dissolved. Sprinkle contents of the packet of yeast over the water. Let sit until yeast is dissolved & foams. Add the salt & oil. Add the flour to the water mixture about 1/4 cut at a time.
When all the flour is incorporated (you may need a bit less or a bit more than the 2 cups; dough should not be sticky but should also not be heavy), knead for about 2 minutes.
Cover with a tea towel and let rise for an hour in a warm place.
Makes enough dough for one large pizza.
*I spread the dough onto the greased (with lard or shortening) pan with my fingers rather than rolling it first, as I find rolling makes the dough rubbery. Rub hands with oil first so that they do not stick to the dough. Spread the dough with sauce, the toppings of your choice, and cheese. Bake for approximately 30 minutes at 400 degrees.
*edit: 1/4 cup at a time
Martha Jones said...
I don't use shortening just butter.
SNICKERDOODLE COOKIES
Dough:
½ cup each butter and shortening (or marg), at room temperature
1 ½ cups sugar
2 eggs
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 ¾ cups all-purpose flour
Beat butter, shortening, sugar and eggs together until creamy. Add cream of tartar, baking soda and salt, then blend. Add flour and mix well. Chilling overnight is preferred; otherwise at least two hours
Topping:
3 tablespoons sugar
1 tablespoon cinnamon
Preheat oven to 375°F.
Combine topping ingredients in small, shallow bowl. After chilling, shape dough into balls about 1 ½ inches in diameter. Drop dough balls into topping mixture and coat entire surface well. Place on ungreased baking sheets about 2 inches apart.
Bake in a 375°F degree oven for 10 minutes or until golden brown. Let stand one minute and remove to cooling racks.
Makes about 3 dozen cookies.
October 27, 2008 3:06 PM
Blogger Martha Jones said...
This is a better recipes.
* 1 1/2 cups white sugar
* 1/2 cup butter, softened
* 1 teaspoon vanilla extract
* 2 eggs
* 2 3/4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon
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My folders:
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DIRECTIONS
1. Preheat oven to 400 degrees F (205 degrees C).
2. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
October 27, 2008 3:25 PM
If you want Chocodoodles add 3/4 cup of cocoa
Anonymous said...
Chocolate Cinnamon Bread with Sugar Crust
1/2 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 cup all purpose flour
2/3 cup cocoa powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup buttermilk
2 tbsp water
1 tsp vanilla extract
1/4 cup sugar
1/2 tsp cinnamon
1/2 tsp cocoa powder
pinch ground cloves
Preheat the oven to 350F and thoroughly grease a 9×5″ loaf pan.
In a large bowl, cream together butter and sugar. Beat in eggs one at a time, waiting until the previous egg has been completely incorporated before adding the next.
In a medium bowl, sift together all purpose flour, cocoa powder, cinnamon, salt, baking powder and baking soda.
In a measuring cup, whisk together buttermilk, water and vanilla extract.
Working in two or three additions, alternately add the flour mixture and the buttermilk mixture to the sugar mixture. Begin and end with an addition of the flour mix.
Pour batter into prepared loaf pan.
In a small bowl, whisk together topping ingredients: sugar, cinnamon, cocoa powder and ground cloves. Sprinkle evenly on top of the loaf cake.
Bake at 350F for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow cake to cool in pan for 10-15 minutes, then run a knife around the edge and turn out onto a wire cooling rack.
Cool completely before slicing.
Makes 1 loaf.
November 16, 2008 11:59 PM
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
(or
3/4 cup water)
Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
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