Banana Nut Bread

October 26, 2010

I've made this recipe many times and my family loves it!









Banana Nut Bread

1/2 c. Shortening
1 1/2 c. Sugar
1 tsp. Vanilla
2 well-beaten eggs
2 c. Flour (I often use all whole wheat or mix with unbleached)
1/2 tsp. Salt
1/2 tsp. Baking Soda
4 Tbsp. Milk (add 1-2 Tbsp. more if using all whole wheat flour)
1 c. Banana pulp
1 c. Nuts (omit, if desired)

Cream shortening and sugar. Add vanilla and eggs. Beat until creamy. Add flour with baking soda and salt. Mix, then add milk and banana pulp. Mix, then add nuts. Bake at 350 degrees for 60 minutes if using 1 large loaf pan, or for 45-50 minutes if using 2 small loaf pans.

Fresh Pear Cake

Rated: Submitted By: Barbara Photo By: Cindy Servings: 12

Ingredients:

4 cups peeled, cored and chopped pears 2 cups white sugar 3 cups sifted all-purpose flour 1 teaspoon salt 1 1/2 teaspoons baking soda 1 teaspoon ground nutmeg

1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 4 egg whites 2/3 cup canola oil 1 cup chopped pecans

Directions:

1.	Combine the pears and the sugar and let stand for one hour.
2.	Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
3.	Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
4.	Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
5.	Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

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Blueberry Yogurt Muffins

My gang picking berries this Monday. I think they ate more than they put into their buckets!







Blueberry Yogurt Muffins

1 egg
2 (6 oz. each) cartons blueberry yogurt (or plain with a little added honey)
1/4 c. oil
2 c. all purpose flour
1/2 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1 c. fresh blueberries or 3/4 c. frozen blueberries, thawed, rinsed and well drained

Heat oven to 400 degrees. Line 12 muffin tin cups with paper muffin cups (mine stuck to the paper, so next time I will just grease the pan). Beat egg in large bowl; stir in yogurt and oil. Mix in flour, sugar, baking powder and salt until moistened. Fold in blueberries. Fill muffin cups about 2/3 full. Bake until golden brown, 20-25 minutes. Immediately remove from pan. Makes 12 muffins (I actually got 22 out of one batch -- maybe my muffin tin is smaller).

Enjoy with butter while still warm!