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.

Blue Corn Cornbread

Ingredients

• Servings: 1
• 1 cup blue cornmeal
• 1 cup all-purpose flour
• 5 teaspoons baking powder
• 1/4 cup white sugar
• 1 pinch salt
• 2 eggs, beaten
• 1 cup milk
• 1/2 cup butter

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x9 inch baking dish.
• mix cornmeal, flour, baking powder, sugar, and salt in a bowl. sift 3 times.
• stir the eggs and milk into the cornmeal mixture. place the butter in the prepared baking dish, and melt in the preheated oven. mix hot, melted butter into the cornmeal mixture. transfer cornmeal mixture to the prepared baking dish.
• bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. let cool 10 minutes before cutting.

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.

rosemary baked potato wedges

Ingredients

• Servings: 10
• 1/4 cup olive oil
• 1/4 cup butter, melted
• 10 pounds yukon gold potatoes, scrubbed and cut into wedges
• 1 1/2 cups flour
• 1 1/2 cups bread crumbs
• 1/4 cup chopped fresh rosemary
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons salt

Recipe

Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• preheat an oven to 450 degrees f (230 degrees c). prepare 4 baking sheets with cooking spray.
• stir together the olive oil and melted butter. place the potato wedges in a large bowl; pour the butter mixture over the potatoes; toss to coat. mix together the flour, bread crumbs, rosemary, garlic powder, onion powder, and salt; add to the potatoes and stir. spread the potato wedges in single layers on the baking sheets.
• bake in the preheated oven until browned, occasionally moving the sheets around to assure even baking, about 45 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.

double tomato bruschetta

Ingredients

• Servings: 12
• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 french baguette
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 35 mins


• preheat the oven on broiler setting.
• in a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. allow the mixture to sit for 10 minutes.
• cut the baguette into 3/4-inch slices. on a baking sheet, arrange the baguette slices in a single layer. broil for 1 to 2 minutes, until slightly brown.
• divide the tomato mixture evenly over the baguette slices. top the slices with mozzarella cheese.
• broil for 5 minutes, or until the cheese is melted.

grandma's yeast rolls

Ingredients

• Servings: 24
• 3/4 cup white sugar, divided
• 1 3/4 cups warm water (110 degrees f/45 degrees c)
• 2 1/2 (.25 ounce) envelopes active dry yeast
• 6 1/2 cups unbleached all-purpose flour (such as king arthur®), or as needed
• 2 teaspoons salt
• 1/4 cup lard, melted

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 2 hrs 30 mins


• dissolve 1 tablespoon of sugar into the water in a small bowl. sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
• turn the dough out a lightly-floured surface and knead until smooth and elastic, about 10 minutes. you may need to add additional flour to keep the dough from sticking. once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. grease a 9x13-inch baking dish with lard.
• cut the dough into three equal sections, then cut each section into 8 pieces. form into balls and place into the prepared baking dish in 6 rows of 4. cover with a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 45 minutes.
• preheat an oven to 325 degrees f (165 degrees c).
• bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. allow to cool at least 10 minutes before eating.