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Grandma Ward's Banana Nut Bread
Preheat oven to 325°
1 stick butter (soft at
room temp)
1 teaspoon baking soda
1 cup sugar
1/4 teaspoon salt
2 eggs
3 ripe bananas
2 cups flour
1 cup finely chopped pecans
1/2 teaspoon baking powder
1 teaspoon vanilla
Cream sugar and butter; add eggs one at a time. Sift together dry ingredients. Slowly blend together cream mixture and dry ingredients. Mash bananas and slowly add to mixture. Mix well. Add pecans and vanilla. Spray 5-6 mini loaf pans with nonstick cooking spray and bake 40 minutes. For 2 large loaf pans bake 1 hour 15 minutes.
Contributed by Peggy Ward, Lisa's Grandmother
Nana's UnCanny Bread
Preheat oven to 350°
1½ cups raisins
1 cup boiling water
2 tablespoons butter
2 cups flour
1 cup sugar
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
Add raisins to boiling water and butter. Turn off heat and soak 30 minutes. Mix remaining ingredients and add raisin mixture. Fill cans* half full and bake 1 hour.
*Note: Use only those cans, which have yellow coating on inside.
Contributed by Patty Ladwig
Nana's Hot Buns
Preheat Oven to 400º
½ cup milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter
1½ cup warm water (105-115º)
2 packages (2 tablespoons) yeast
5-6 cups King Arthur
Flour (the best flour)
Combine the milk, sugar, salt and butter and heat until butter melts and sugar is dissolved. Cool until lukewarm. While milk and butter mixture is cooling, add yeast to warm water (it is important to use a candy thermometer and heat water to 105-115º, if water is too hot, it will kill the yeast.)
Add flour a little at a time until dough sticks together in one big glob and is not too dry, smooth and elastic and slightly sticky to the touch. Place in greased bowl, turning to coat dough. Cover and let rise in warm place, free from draft, for about 2 hours or until double in size.
Pinch off dough about golf ball size, roll and line up, sides touching, in a greased 9x13 baking pan. Cover and let dough raise about 2 hours or until double in size. Bake 20 minutes, when done brush with butter to prevent tops from crispy.
Note: This recipe does not work well if you refrigerate the dough; if you do refrigerate the dough, you will end up with golf balls that will totally embarrass you in front of your guests! However, they do make for interesting conversation!
Contributed by Patty Ladwig
