BANANA BREAD RECIPE-THE BEST ONE
I remember the winter afternoon when my grandmother (Ruby Vaughan) found this recipe in the Omaha World-Herald newspaper when we lived in Chadron, Ne.about 1958. We had never heard ofBanana Bread before but thought it sounded very good and so easy to make She made this recipe soon after and it was just wonderful. It has a rich...
Provided by Sheila Harper
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. CREAM SUGAR, SALT AND BUTTER OR MARGARINE WITH BEATER
- 2. THEN ADD THE 2 EGGS AND 3 MASHED BANANAS to the above mixture and blend well.
- 3. IN SEPERATE BOWL ADD BAKING SODA PLUS THE FLOUR, SIFT AND MIX.
- 4. ADD THE DRY INGREDIENTS TO THE CREAMED MIXTURE (OF SUGAR, SALT, BUTTER AND THE BANANA MIXTURE)MIX ALL UNTIL JUST WELL BLENDED THEN ADD THE CHOPPED NUTS.
- 5. TURN INTO A GREASED LOAF PAN AND BAKE FOR ABOUT 1 HOUR AT 325 degrees or til brown. You can stick a toothpick into center and if it comes out clean it is done. Do not overbake and start checking with toothpick as soon as it starts looking brown which will be around an hr. I like to drizzle a little powered sugar frosting over the top while it is still warm, or just spread a little butter over the top instead. I prefer, the drizzle of frosting; however. It is wonderful bread and the best banana bread I have ever eaten. My grandmother clipped it out of the Omaha World Herald newspaper around 1958.
SHEILA'S PERFECT SANGRIA
I've been looking for a good sangria recipe for some time. I checked out several recipes, combined the best of everything and came up with the perfect mix that would easily rival my favorite local lounge's sangria! Measurements are approximate and to taste but don't scrimp on any of the flavors. Add more juice or rum until it knocks your socks off....then it's your perfect sangria.
Provided by Sheila Kampman
Categories Drinks Recipes Sangria Recipes
Time 4h30m
Yield 12
Number Of Ingredients 17
Steps:
- Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
- Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
- Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 41.2 g, Cholesterol 4 mg, Fat 0.8 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 14 mg, Sugar 31.6 g
SHEILA'S BANANA BREAD
This is a recipe I have been making for over 20 years. Even though I like to try new banana bread recipes, I find myself frequently returning to this one.
Provided by JackieOhNo
Categories Quick Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 9x5x3-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a medium bowl.
- Beat together butter and sugar in another medium bowl until light in color. Beat in eggs, one at a time. Stir in vanilla.
- Stir in flour mixture alternately with bananas and milk. Stir in 3/4 cup of nuts. Pour in prepared pan.
- Bake for 1 hour and 10 minutes or until wooden pick inserted comes out clean. Cool on rack for about 10 minutes. Run thin knife around edges. Remove bread from pan to rack to cool. Bread is better next day. Wrap tightly and store at room temperature.
Nutrition Facts : Calories 3813.6, Fat 185.9, SaturatedFat 72.2, Cholesterol 633.1, Sodium 4972.6, Carbohydrate 495.7, Fiber 23.8, Sugar 247.6, Protein 65
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