Breads
Banana Nut Bread Baked in a Jar
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint)
straight sided, wide mouth canning jars. In a large bowl, cream shortening and
sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together
flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture.
Stir in nuts. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full
of batter. Do NOT put lids on jars for baking. Be careful to keep the rims
clean, wiping off any batter that gets on the rims. Bake at 325 degrees F (165
degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling
water. As soon as cake is done, remove from oven one at a time, wipe rims of
jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on
the counter and listen for them to "ping" as they seal. If you miss the "ping",
wait until they are completely cool and press on the top of the lid. If it
doesn't move at all, it's sealed. Jars should be eaten immediately or kept
sealed. Great gift idea.
Cinnamon Bread
Note: If you don't have buttermilk you can substitute: pour 1
tablespoon vinegar into a measuring cup & add enough milk to measure 1 full cup.
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
2 tablespoons brown sugar
2 teaspoons ground cinnamon
3 teaspoons margarine
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Measure flour, 1 cup sugar, baking powder, baking soda, 3 teaspoons cinnamon,
salt, buttermilk, oil, eggs & vanilla into large mixing bowl. Beat 3 minutes.
Pour 1/2 this batter into prepared loaf pan. Smooth top. Combine 2
tablespoons white sugar, 2 tablespoons brown sugar, 2 teaspoon cinnamon and
butter, mixing until crumbly. Sprinkle 1/2 topping over smoothed batter. Pour
rest of batter on top. Smooth. Sprinkle remaining
cinnamon/sugar/butter mix on top. Bake for about 50 minutes. Test with toothpick
as different pans take longer (I have to add 15 min for glass). Remove bread
from pan to rack to cool.
Corn Muffin Mix
Makes four 3-cup packages or 2 6-cup packages - great gift idea
2 cups yellow cornmeal
9 cups all purpose flour
1 3/4 cups sugar
2 tablespoons plus 1 teaspoon baking powder
4 teaspoons baking soda
2 teaspoons salt
Measure all ingredients together into a large bowl and mix thoroughly. Divide
into 4 portions of 3 cups each, or 2 portions of 6 cups each.
Write up the following ingredients & directions for completion of the recipe
by the recipient:
1 egg
1/2 cup plus 1 tablespoon milk
1/2 cup (1/2 stick) butter, melted
1 1/2 cups mix
Preheat the oven to 425 degrees. Grease or line 6 muffin cups.
In a bowl, whisk together egg, milk, and melted butter. Stir in the mix. Divided
among the prepared muffin cups. Reduce the oven temperature to 400 degrees and
bake for 15-18 minutes, until golden brown and springy on top.
Sweet-Potato Quick Bread
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 cups sugar
1 can (15.75 oz.) sweet potatoes in heavy syrup
1/4 cup vegetable oil
3 large eggs
1 tsp. vanilla extract
3/4 cup chopped toasted walnuts
1/2 cup raisins
1. Heat oven to 350°F. Butter and flour a 9"x5" loaf pan. In medium bowl, sift 2
cups all-purpose flour, 2 tsp. ground cinnamon, 1 tsp. baking soda, 1/4 tsp.
baking powder, and 1/4 tsp. salt.
2. In large bowl, blend 1 1/4 cups sugar; 1 can (15.75 oz.) sweet potatoes in
heavy syrup, drained and mashed; 1/4 cup vegetable oil; 3 large eggs; and 1 tsp.
vanilla extract. Stir in dry ingredients, 3/4 cup chopped toasted walnuts, and
1/2 cup raisins. Transfer batter to pan and bake about 1 hour.
Yield: 1 loaf