Moneysaver
Treats, Treasures, & Traditions 2007 Recipe Book
Breads
CHOCOLATE CHERRY BANANA BREAD
Miranda Butler, Lewiston
½ cup margarine
1 cup sugar
2 eggs
2 cups flour
2 Tbsp. baking cocoa
1 tsp. baking soda
¼ tsp salt
1 ¼ cup mashed ripe bananas (3 medium)
1 tsp vanilla extract
½ cup chopped pecans or slivered almonds
½ cup semisweet or milk chocolate chips
¼ cup chopped maraschino cherries (12)
In a large bowl, cream butter and sugar. Add eggs and beat well. In another bowl combine flour, cocoa, baking soda, and salt with a wire whisk; gradually add to creamed mixture. Beat in the bananas and vanilla just until combined. Stir in the nuts, chocolate chips, and maraschino cherries. Pour batter into a greased 9x5x3” loaf pan and bake at 350 for 70-80 minutes or until a toothpick inserted comes out clean. Cool 10 minutes then remove to finish cooling on wire rack. This is a very dense bread. Cover loosely with foil sprayed on the inside with cooking spray to prevent burning.
BANANA BREAD
Sarah Showers, Lewiston
½ cup butter
1 cup sugar
2 eggs
2 cups flour
½ tsp. salt
1 tsp. baking soda
2 ripe mashed bananas
Preheat oven to 350. Cream butter and sugar together well. Add eggs and mix well. Add flour, salt, soda, and mashed bananas. Mix. Pour into a greased bread pan. Bake in a pre-heated 350 oven for 45 minutes.
STRAWBERRY BREAD
Lynda Stark, Orofino
1 tsp cinnamon
2 10 ounce packages frozen or fresh sliced strawberries
1 cup vegetable oil
3 cups flour
1 ½ cup sugar
4 eggs, well beaten
1 tsp baking soda
1 tsp salt
1 cup chopped nuts
Mix all dry ingredients together. Make a hole in center of mixture. Pour strawberries, oil, and eggs into the hole. Mix by hand until all ingredients are thoroughly combined. Stir in chopped nuts. Pour into two greased and floured 9x5x3” pans. Bake at 350 for 40-60 minutes. Cool. Serve with strawberry cream cheese.
BANANA BREAD
Verla Nelson, Clarkston
2/3 cup sugar
1/3 cup shortening
2 cups flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup mashed bananas
In a bowl, cream sugar and shortening about 5 minutes. Mixture does not get smooth. Combine flour, baking powder, baking soda, and salt. Add to cream mixture alternately with bananas. Batter will be thick. Spoon in greased 9x5x3 loaf pan. Bake 350 for 40-45 minutes. Cool before removing from pan.
DILL SEED BRAID
Phillip Sander, Winchester
1 pkg. active dry yeast
¼ cup warm water
1 cup plain yogurt
1 small onion, finely chopped
¼ cup sugar
2 Tbsp. butter, softened
1 egg
1 Tbsp. dill seed
1 tsp. salt
3- 3-1/2 cups all purpose flour
In large mixing bowl, dissolve yeast in warm water. Add yogurt, onion, sugar, butter, eggs, dill seed, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto floured surface, knead until smooth and elastic, about 6- 8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, turn on to a lightly floured surface, divide into thirds. Shape each portion into a 20” rope. Place ropes on large greased backing sheet and braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about ½ hour. Bake at 350 for 35- 40 minutes or until golden brown. Remove from pan to wire rack to cool. Yield one loaf.
MOM’S CORN BREAD
Lois Goldman, Clarkston
½ cup melted margarine
2/3 cup sugar (or a little less)
2 eggs
1 cup buttermilk (1 Tbsp. lemon juice and milk)
½ tsp. baking soda
1 cup yellow corn meal
1 cup flour
½ tsp. salt
Mix margarine, sugar and eggs. Stir milk and soda. Add to egg mixture. Add corn meal, flour and salt. Stir until only blended. Grease 8x8 pan. Bake 30 minutes at 375.
