Moneysaver
Treats, Treasures, & Traditions 2009 Recipe Book

BEST BANANA BREAD

Beverly Hattan, Pullman

2 cups sifted flour

1 tsp. baking powder

½ cup butter

1 cup sugar

½ cup nut meats

1 egg beaten

1 cup mashed bananas

3 Tbs. sweet milk

½ tsp. baking soda

Cream butter and sugar and add beaten egg. Dissolve soda in milk and stir in banana. Add this to the butter- sugar mixture and mix in flour and baking powder which have been sifted together. Fold in the nut meats and pour into greased loaf pan. Bake at 350 degrees 40 minutes or until toothpick inserted in middle comes out clean. This is a great, easy recipe and you don’t taste the soda as in some recipes. Can be easily doubled.

PEACH BREAD

Ann Bezona, Asotin

Mix all bread ingredients together and pour into 2 greased bread pans. Add ½ the topping to each pan. Bake at 325 degrees for 40 minutes.

PEAR ZUCCHINI BREAD

Christine Thompson, Clarkston

In a large bowl, combine the first eight ingredients. In another bowl, beat yogurt, oil and vanilla. Add the pears and zucchini. Stir into dry ingredients just until moistened. Fold in nuts. Pour into greased 9”x5”x3” loaf pan. Bake at 350 degrees for about 50 minutes. Cool for 10 minutes and remove to rack.

PUMPKIN BREAD

Millie Ann Case, Lewiston

Mix pumpkin and oil. Add all the other ingredients, mix well. Pour into baking pans. Bake at 350 degrees for 60 minutes. Makes 3 loaves.

RHUBARB NUT BREAD

Jackie Boston, Lewiston

In a large mixing bowl, combine sugar, oil, egg, buttermilk, salt, soda, vanilla and flour. Add rhubarb and nuts. Pour into 2 greased and floured 9x5 inch loaf pans. Blend topping ingredients until crumbly. Sprinkle over batter in pans and slightly press into batter. Bake at 325 degrees 45 minutes or until done. This a very moist and delicious bread.

STOLLEN

Betty Jennings, Orofino

Place sugar, butter and salt in large bowl. Add lukewarm milk, dissolved yeast and eggs. Stir in 2 cups flour, add orange rind, raisins and additional ingredients. Mix well, stir in rest of flour a little at a time. Knead about 5 minutes until smooth and elastic. Place in greased bowl and turn to coat. Cover, let rise in warm place until doubled. Shape into long loaves. Bake at 325 degrees for 25 to 30 minutes. Sprinkle with powdered sugar.

ZUCCHINI- END OF THE FRUIT BOWL BREAD

Shari Chaffee, Cottonwood

Juice oranges and lemon. In a large mixing bowl, stir together all wet ingredients, then add all dry ingredients together and mix well. Preheat oven to 350 degrees. Grease pans to use for the bread. I made 10 mini loaves and 1 large loaf of bread. Muffins would be great for this recipe as it is a large batch of batter. Baking time may vary depending on pan size, 45-55 minute range in time.

BREAD STICKS

Tina McLean, Lewiston

Dissolve yeast in water in a glass mixing bowl. Add sugar, let stand 2 minutes until bubbly. Stir in oil, salt and 2 cups of the flour, beating well. Add enough of the rest of the flour to make dough easy to handle. Separate into balls and roll with hands into bread stick shape. Place onto greased cookie sheet. Bake for 20 minutes until golden brown. Brush with butter. Sprinkle with garlic powder and Parmesan cheese.

ARMENIAN THIN BREAD

Marie Essy, Lewiston

Directions: Place warm water in electric mixing bowl, add olive oil, sugar and yeast. Mix for 5 minutes on low speed. Stir in the salt. Gradually add 2 cups of flour and beat on low speed until a thick, smooth batter forms. Knead in 2 cups of flour. Kneading takes about 10 minutes in the machine and 20 minutes by hand. Place on counter top and cover with large stainless steel bowl. Allow dough to rise until doubled in bulk, about 1 ½ hours. Punch dough down and divide into 8 pieces. Let stand, covered, 15 minutes.
Roll out each piece of dough into a 12 inch diameter circle. With 2 pieces of dough at a time, arrange breads on ungreased baking sheets. Brush with milk and sprinkle with sesame seeds over top. Prick with a fork many times, all over.
Bake on the lowest racks in the oven at 375 degrees for 8 to 10 minutes, or until light brown. Rotate the pans in the oven from top to bottom to ensure even browning.

PERFECTLY EASY DINNER ROLLS

Beverly Hattan, Pullman

Combine the warm water and yeast in large bowl, let mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, one cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to four days. Grease a 13x9 inch baking pan. Turn the chilled dough onto lightly floured surface. Divide dough into 24 equal size pieces. Roll each piece into a smooth, round ball. Place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve. Makes 2 dozen rolls.

VICKIE’S PUMPKIN BREAD

Vickie Harrold, Lewiston

Preheat oven to 350 degrees, coat 9x5 load pan with cooking spray. Combine first five ingredients in a mixing bowl. Combine pumpkin, brown sugar, buttermilk, egg and oil in a separate bowl. Add wet ingredients to dry and mix until just moistened. Pour into prepared pan and bake approximately 1 hour or until it tests done.

SONJA’S QUICK BREAD

Sonja Lohman, Kendrick

Put water, yeast and sugar in a mixing bowl. Let set 10 minutes. In a 1 cup measuring cup, mix canola oil, egg and salt. Add to yeast mixture. Beat in flour 1 cup at a time. Let rise until doubled, about 30 minutes. Stir down, let rise again for 30 minutes. Form into large loaf and place into greased bread pan. You will have extra dough to make a few dinner rolls or small loaf. Let rise until doubled in size. Bake in 350 degree oven for 30 minutes.