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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 (350º) oven for 45 minutes.
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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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Pumpkin Pineapple Bread

Pumpkin Pineapple Bread
Print Recipe
Delicious Pumpkin Pineapple Bread.
Servings
2 loaves
Passive Time
120 minutes
Servings
2 loaves
Passive Time
120 minutes
Pumpkin Pineapple Bread
Print Recipe
Delicious Pumpkin Pineapple Bread.
Servings
2 loaves
Passive Time
120 minutes
Servings
2 loaves
Passive Time
120 minutes
Ingredients
Servings: loaves
Instructions
  1. Mix flour, sugar, and dry ingredients.
  2. Add oil, eggs, pineapple, and pumpkin. Beat well, then add nuts.
  3. Bake at 325 for about 1 hour and 30 minutes in a greased and floured pans.
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Mini Pumpkin Cranberry Breads

Mini Pumpkin Cranberry Breads
Print Recipe
Makes 6 to 12 Mini Loaves
Mini Pumpkin Cranberry Breads
Print Recipe
Makes 6 to 12 Mini Loaves
Ingredients
Servings:
Instructions
  1. Combine flour, 1 Tbsp pumpkin spice, baking soda, baking powder, and salt in large bowl.
  2. Combine sugar, 2 tsp pumpkin spice, eggs, oil and juice in small mixer bowl; beat until just blended.
  3. Add the wet pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries and nuts.
  4. Fill each mini loaf pan no more then half way.
  5. Bake in preheated 350F oven for 50-55 minutes or until wooden pick inserted in center comes out clean.
  6. Cool in pans for 10 minutes; remove to wire racks to cool.
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Thumprint Cookies

Thumprint Cookies
Print Recipe
Another favorite around Christmas. Delightful and light cookie makes a wonderful gift too.
Prep Time
20 minutes
Prep Time
20 minutes
Thumprint Cookies
Print Recipe
Another favorite around Christmas. Delightful and light cookie makes a wonderful gift too.
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Cookie
Servings:
Instructions
  1. Heat oven to 350.
  2. (Seperate eggs -- yolks and whites in seperate bowls.)
  3. In large bowl, cream brown sugar and margarine until light and fluffy. Blend in almond extract and egg yolks.
  4. Gradually add flour, soda and salt to creamed mixture, mix well.
  5. Shape dough into balls and roll in egg whites, walnuts and then place balls onto greased cookie sheet, two inches apart. With thumb, make imprint in center of each cookie and fill with jam. Roll in chopped nuts (optional)
  6. Bake at 350 for 10 - 14 minutes.
  7. Roll in
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The Not Exactly Nieman-Marcus Cookie

The Not Exactly Nieman-Marcus Cookie
Print Recipe
Also known as the $250.00 Chocolate Chip Cookie Recipe.
Prep Time
20 minutes
Prep Time
20 minutes
The Not Exactly Nieman-Marcus Cookie
Print Recipe
Also known as the $250.00 Chocolate Chip Cookie Recipe.
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 375F.
  2. Process oatmeal in blender or food processor until oatmeal turns into a fine powder. Set aside.
  3. Cream the butter with both sugars. Add eggs, one at a time, then the vanilla.
  4. Add flour, salt, baking powder, baking soda and the oatmeal. Stir in the chocolate chips, grated Hershey Bar and nuts.
  5. Roll into balls and place 2" apart on a cookie sheet.
  6. Bake for 10 minutes. Makes 5 dozen.
Recipe Notes

Per cookie:

138 calories,

2 grams protein,

17 grams carbohydrates,

7 grams fat,

2 grams saturated fat,

15 milligrams cholesterol,

73 milligrams sodium

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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 (350º) oven for 45 minutes.
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Injera

Injera
Print Recipe
Ethiopian Flat Bread similar to the Mexican Tortilla. Very tasty and goes well as a side dish bread.
Prep Time
30 minutes
Prep Time
30 minutes
Injera
Print Recipe
Ethiopian Flat Bread similar to the Mexican Tortilla. Very tasty and goes well as a side dish bread.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.
  2. When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10-15 minutes.
  3. Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan’s surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat.
  4. The injera is cooked only on one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cool and then stack them as you go along.
  5. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.
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