banana banana bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out a wire rack.

quick butter croissants

Ingredients

• Servings: 32
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees f/45 degrees c)
• 3/4 cup evaporated milk
• 1 1/2 teaspoons salt
• 1/3 cup white sugar
• 1 egg
• 5 cups all-purpose flour, divided
• 1/4 cup butter, melted
• 1 cup butter, chilled and diced
• 1 egg, beaten

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 7 hrs 5 mins


• in a large bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes. stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. beat to make a smooth batter; set aside.
• in a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
• turn dough out a floured surface; press into compact balls and knead about 6 turns to release air . divide dough into four equal parts. shape one at a time. refrigerate the remaining dough.
• roll one part of the dough on a floured board into a circle 17 inches in diameter. with a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. roll the wedges loosely toward the point. shape each roll into a crescent and place on an ungreased baking sheet. allow 1 1/2 inches space between each roll.
• cover and let rise at room temperature until almost doubled in size. approximately 2 hours. meanwhile, preheat oven to 325 degrees f (165 degrees c).
• brush croissants with beaten egg. bake in preheated oven for 35 minutes, until golden.

banana banana bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out a wire rack.

eggplant parmesan ii

Ingredients

• Servings: 8
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon dried basil

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• dip eggplant slices in egg, then in bread crumbs. place in a single layer on a baking sheet. bake in preheated oven for 5 minutes on each side.
• in a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. place a layer of eggplant slices in the sauce. sprinkle with mozzarella and parmesan cheeses. repeat with remaining ingredients, ending with the cheeses. sprinkle basil on top.
• bake in preheated oven for 35 minutes, or until golden brown.

noni afghani

Ingredients

• Servings: 8
• 1 1/2 cups warm water
• 1 (.25 ounce) envelope active dry yeast
• 1 tablespoon white sugar
• 4 cups all-purpose flour
• 1 1/4 teaspoons salt, or to taste
• 1/4 cup corn oil
• 1 egg
• 1 tablespoon water
• 1 tablespoon caraway seed (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 2 hrs 10 mins


• in a small bowl, stir together 1/2 cup warm water and sugar. sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
• place flour in a large bowl, and stir in salt. make a well in the center, and pour in the corn oil and yeast mixture. add the remaining water in small amounts until you have a soft moist dough that can be handled. turn out a floured surface, and knead for at least 5 minutes. return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
• preheat the oven to 350 degrees f (175 degrees c). deflate the risen dough, and divide into 8 pieces. roll each piece into a ball.
• on a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. use a fork or dull knife to draw three lines on the top of each loaf. place the loaves on a baking sheet. mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. sprinkle caraway seeds over the tops, if using.
• bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

swedish rye bread i

Ingredients

• Servings: 3
• 1 1/2 (0.6 ounce) cakes compressed fresh yeast
• 1 1/2 cups warm water
• 1 1/2 cups warm milk
• 1 tablespoon salt
• 6 cups bread flour
• 1/4 cup molasses
• 1 cup packed brown sugar
• 1/3 cup melted shortening
• 3 cups rye flour

Recipe

• dissolve yeast in warm water.
• scald milk. transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. cool to lukewarm, and add dissolved yeast. add rye flour, beating with mixer. gradually beat in white flour. place dough in a greased bowl, and turn to coat the surface. cover with a damp towel, and allow to rise till double in bulk in a warm place.
• punch down the dough, and place on a lightly floured board. knead until dough becomes elastic, and does not stick to the board. allow to rest for 5 minutes. divide into 3 equal portions, and shape into loaves. place in greased 9 x 5 inch bread pans. let rise until double in bulk.
• bake at 375 degrees f (190 degrees c) for 35 to 40 minutes.

banana banana bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out a wire rack.