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Shirley’s Banana Bread

Shirley's Banana Bread
Print Recipe
A great recipe for banana bread. An old fashioned favorite!
Servings Prep Time
1 Loaf 30 Minutes
Cook Time
45 Minutes
Servings Prep Time
1 Loaf 30 Minutes
Cook Time
45 Minutes
Shirley's Banana Bread
Print Recipe
A great recipe for banana bread. An old fashioned favorite!
Servings Prep Time
1 Loaf 30 Minutes
Cook Time
45 Minutes
Servings Prep Time
1 Loaf 30 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Loaf
Instructions
  1. Sift dry ingredients together.
  2. Blend in blender the eggs,shorting, bananas, and sugar together.
  3. Pour blended ingredients over the dry ingredients just to combine. (do not over mix).
  4. Turn into a greased loaf pan (8 X 4) and bake in a preheated (350ยบ) oven for 45 minutes.
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Funnel Cake #3

Funnel Cake #3
Print Recipe
Pennsylvania Dutch Funnel Cake a great treat for any occasion.
Prep Time
30 minutes
Prep Time
30 minutes
Funnel Cake #3
Print Recipe
Pennsylvania Dutch Funnel Cake a great treat for any occasion.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. In a bowl, combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture and beat with electric mixer until smooth. (Check to see if mixture flows easily).
  2. In a large skillet heat oil to 360F.
  3. Covering the end of a small funnel with your finger, pour batter into hot oil in a spiral shape. Fry till golden (about 3 minutes) using tongs to turn. Cook 1 minute more.
  4. Drain on paper bag covered with a paper towel. Sprinkle with cinnamon and powdered sugar or serve with maple syrup.
  5. Delicious!
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Chayote & Corn Stuffed Chilies With Red Sauce

Chayote & Corn Stuffed Chilies With Red Sauce
Print Recipe
A variation of the Mexican Chili Relleno. Quite good!
Prep Time
60 minutes
Prep Time
60 minutes
Chayote & Corn Stuffed Chilies With Red Sauce
Print Recipe
A variation of the Mexican Chili Relleno. Quite good!
Prep Time
60 minutes
Prep Time
60 minutes
Ingredients
Filling
Batter
Red Sauce
Servings:
Instructions
  1. Roast chili peppers according to your favorite method. (If you do not have a gas-stove or an open flame, heat the oven to the hottest temperature, then bake the peppers on a heavy-duty baking sheet, turning if necessary to char all sides.)
  2. The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the skins. Carefully remove skins from roasted peppers, leaving stems attached. Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes. Pat dry and set aside.
Filling
  1. In a heavy skillet, heat oil on medium-high.
  2. Add garlic, onion and chayote, cook until onion is translucent and mixture begins to brown, stirring frequently.
  3. Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well.
  4. Gently mix in breadcrumbs and nutritional yeast.
  5. On a flat surface, open up one pepper at a time and spread about 3 tablespoons of the filling mixture down the center of each. Carefully roll sides of pepper around filling to enclose, pressing firmly to shape. (Chilies may be prepared ahead of time to this point, covered, and refrigerated up to 24 hours.)
Batter
  1. In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt.
  2. Gradually mix in water to form a batter of medium consistency.
  3. Heat 1-1/2 inches of oil in a large skillet over medium heat*.
  4. Lightly roll each stuffed chili pepper in flour.
  5. Carefully coat each pepper with batter, as evenly as possible, using stem to help drag chili through mixture, and a spoon to spread batter over top of chili if necessary.
  6. Fry chilies in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side.
  7. Remove and drain on absorbent paper.
Red Sauce
  1. In a food processor or blender, puree garlic and onion with tomato sauce.
  2. Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin.
  3. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.
To Serve
  1. Spoon a little sauce onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle.
  2. Place a chili onto circle of sauce, drizzling a bit of additional sauce over top if desired, and garnish with a few slices of avocado and/or some finely minced cilantro leaves.
  3. A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.
Recipe Notes

*The temperature and freshness of the oil is important. If conditions are right, each chili will absorb LESS than 1 tablespoon of oil.

If chilies must be prepared in advance, reheat just before serving by placing them on a baking sheet in a preheated 350 F. oven until hot and crisp.

 

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Boolawnee (Fried Leek Pastries)

Boolawnee (Fried Leek Pastries)
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Little pastries stuffed with Chili and Leeks.
Servings Prep Time
12 Pasteries 60 minutes
Servings Prep Time
12 Pasteries 60 minutes
Boolawnee (Fried Leek Pastries)
Print Recipe
Little pastries stuffed with Chili and Leeks.
Servings Prep Time
12 Pasteries 60 minutes
Servings Prep Time
12 Pasteries 60 minutes
Ingredients
Pastry
Leek Filling
Servings: Pasteries
Instructions
  1. Sift flour and salt into a bowl, make a well in the center and add water.
  2. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary.
  3. Wrap in plastic film and leave to rest for 30 minutes.
  4. Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels.
  5. Place Leeks flat on board, cut along length at 5 mm (1/4 inch) intervals then across to dice.
  6. Measure in cup measure and place in bowl.
  7. Add salt and chili pepper and knead with hand to soften leeks. Stir in oil.
  8. Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4 inch) circle. Alternatively roll out dough and cut into 10 cm (4 inch) rounds.
  9. Place about 2 teaspoons leek filling in center of circle, moisten pastry half way round edge of circle and fold pastry over filling. Press edge to seal well, and using the edge of a thimble, (the traditional method) or a coffee spoon make little crescent- shaped marks around the edge, or press with fork.
  10. Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly.
  11. Drain on paper towels and serve hot or warm.
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Baked Flatbread With Garlic (Lahsooni Naan)

Baked Flatbread With Garlic (Lahsooni Naan)
Print Recipe
Naan with Garlic.
Servings Prep Time
12 Flatbreads 60 minutes
Servings Prep Time
12 Flatbreads 60 minutes
Baked Flatbread With Garlic (Lahsooni Naan)
Print Recipe
Naan with Garlic.
Servings Prep Time
12 Flatbreads 60 minutes
Servings Prep Time
12 Flatbreads 60 minutes
Ingredients
Servings: Flatbreads
Instructions
  1. Combine flour, baking soda, cream of tartar and salt. Set aside.
  2. Whisk water and egg replacer.
  3. Mix egg replacer, soy milk and canola oil in a large bowl.
  4. Add flour mixture to soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours.
  5. Preheat oven to 400 degrees F. Lightly oil
  6. Lightly oil baking sheets.
  7. Saute garlic in olive oil for 2 minutes. Set aside.
  8. Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes.
  9. Divide dough into 12 equal pieces and roll each into a ball.
  10. Flatten each ball with hands, roll into an oval about 3/8" thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top).
  11. Place on baking sheets and brush with garlic oil.
  12. Bake on middle rack for 6 to 8 minutes.
  13. After baking, place under broiler to brown.
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Hot Butter Rolls

Hot Butter Rolls
Print Recipe
Warm homemade rolls are a great addition to any meal.
Servings Prep Time
6 rolls 15 minutes
Servings Prep Time
6 rolls 15 minutes
Hot Butter Rolls
Print Recipe
Warm homemade rolls are a great addition to any meal.
Servings Prep Time
6 rolls 15 minutes
Servings Prep Time
6 rolls 15 minutes
Ingredients
Servings: rolls
Instructions
  1. Preheat oven to 350หš
  2. Stir together the yeast and 1/4 cup of warm water. Let stand about 5 minutes.
  3. Mix together 1 cup flour, sugar, and salt until well blended.
  4. Add the yeast mixture, 1 egg, and milk until well blended.
  5. Add the butter, 1 tablespoon at a time until combined.
  6. Add enough of the remaining flour to the dough until it is no longer sticky.
  7. Place the dough in a well greased bowl, turning over to coat all of the dough. Cover and let rise in a warm place for about an hour or until the dough has doubled in size.
  8. Punch down dough and divide it into fourths. Shape each fourth into 6 1 inch balls. Place the balls of dough on a lightly greased 13 X 9 inch pan. Let rest 1 hour.
  9. Mix together 1 tablespoon of water, and the other egg, brush on top of the rolls, and sprinkle with the sesame or poppy seeds.
  10. Bake in a 350 degree preheated oven for 15 to 20 minutes or until golden brown.
  11. Rolls may be frozen up to about 3 months.
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Cheesy Onion Buns

Cheesy Onion Buns
Print Recipe
Onions and Chesse make these fresh buns wonderful!
Cheesy Onion Buns
Print Recipe
Onions and Chesse make these fresh buns wonderful!
Ingredients
Servings:
Instructions
  1. Combine yeast and 1 cup flour in a medium mixing bowl, set aside.
  2. Combine cheese spread, water, shortening , sugar, and salt in a small saucepan; heat to 105 degrees to 115 degrees, stirring constantly.
  3. Add cheese mixture, egg, and onion to yeast mixture; beat 1/2 minute at low speed of an electric mixer, scraping sides of bowl. Beat 3 minutes at high speed.
  4. Stir in remaining 1 cup flour. Turn dough out onto a lightly floured surface, and knead 1 to 2 minutes.
  5. Shape dough into 12 balls. Place in well-greased muffin pans.
  6. Cover and let rise in a warm place (85 degrees), free from drafts, 1-1/2 hours or until doubled in bulk.
  7. Bake at 350 degrees for 15 to 18 minutes.
Recipe Notes

Prep Time:15 Minutes
Rise Time:1 1/2 Hours
Baking Time: 15 to 18 minutes

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Pizza Dough

Pizza Dough
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Homemade Pizza is great. Here is a good recipe for the dough.
Prep Time
45 minutes
Prep Time
45 minutes
Pizza Dough
Print Recipe
Homemade Pizza is great. Here is a good recipe for the dough.
Prep Time
45 minutes
Prep Time
45 minutes
Ingredients
Servings:
Instructions
  1. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
  3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
  5. Cover the dough with a damp towel and let rest 15 to 20 minutes.
  6. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
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Four-Cheese Pizza with Pesto Sauce

Four-Cheese Pizza with Pesto Sauce
Print Recipe
There is nothing like homemade pizza! Here is a great recipe for four cheese pizza with a pesto sauce.
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Four-Cheese Pizza with Pesto Sauce
Print Recipe
There is nothing like homemade pizza! Here is a great recipe for four cheese pizza with a pesto sauce.
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Ingredients
For the pizza Dough
For the pizza
Servings: people
Instructions
For the pizza dough
  1. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
  3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
  5. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes.
  6. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
For the Pizza
  1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
  2. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
  3. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza. Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan.
  4. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.
  5. When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.
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Asparagus Lasagne

Asparagus Lasagne
Print Recipe
Lasagne made with Asparagus and goat cheese.
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Asparagus Lasagne
Print Recipe
Lasagne made with Asparagus and goat cheese.
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Cut the tips off each asparagus spear and reserve them.
  2. In a large shallow baking pan toss the asparagus stalks with the oil, coating them well, and roast them in a large shallow roasting pan in a preheated 500 degree F. oven, shaking the pan every few minutes, for 5 to 10 minutes, or until they are crisp-tender.
  3. Sprinkle the asparagus with salt to taste and let it cool. Cut the roasted asparagus into 1/2-inch lengths and reserve it.
  4. In a large bowl of cold water let the sheets of lasagne soak for 15 minutes, or until they are softened.
  5. In a saucepan melt the butter, add the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Add the broth and the water in a stream, whisking, simmer the mixture for 5 minutes, and whisk in the goat cheese, the zest, and salt to taste, whisking until the sauce is smooth.
  6. Drain the pasta well, arrange 1 sheet of it in a buttered 8-inch-square baking dish, and spread with one fourth of the sauce. Top the sauce with one fourth of the reserved roasted asparagus and sprinkle the asparagus with 1/4 cup of the Parmesan. Continue to layer the pasta, the sauce, the asparagus, and the Parmesan in the same manner, ending with a sheet of pasta.
  7. In a bowl beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips decoratively over the pasta, spoon the cream over the pasta and the asparagus tips, spreading it with the back of the spoon, and sprinkle the remaining Parmesan on top.
  8. Bake the lasagne in the middle of a preheated 400 degree F. oven for 20 to 30 minutes, or until it is golden and bubbling, and let it stand for 10 minutes before serving.
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