Breads - The Recipe Box

Banana Nut Bread
Loi Palmer, December 2006 MMCW website
    3/4 cup of softened butter, 1 ( 8 oz) package cream cheese, 2 cups sugar, 2 large eggs, 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups mashed bananas (about 4 medium ones), 1 cup chopped toasted pecans, 1/2 teaspoon vanilla.
    Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating just until blended after each addition. Combine flour and next three ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into two greased and floured loaf pans. Bake at 350 degrees for one hour or until bread begins to pull away from pan. Cool bread in pans on wire racks for ten minutes. Remove from pan and cool 30 mintues before slicing.

Mini Pecan Pie Muffins
Lori Palmer
     1 cup light brown sugar, 1/2 cup plain flour, 2 eggs, 2/3 cup melted butter, 1 cup chopped pecans.
     Mix all ingredients together. Drop batter into greased mini muffin pans. Bake at 350 degrees for 8 to 10 minutes.

Parmesan Roasted Bread
Loi Palmer
1 large loaf French Bread sliced diagonally (you can use any type of loaf bread), 1 stick softened butter, 1/2 cup Hellmans or Duke mayonnaise, 1/2 cup Parmesan grated cheese, 1 tablespoon parsley flakes, 1 teaspoon garlic powder (optional).
Heat oven to 450 degrees. Blend the softened butter and mayonnaise together. Add the Parmesan cheese, parsley flakes and garlic, blend well. Open up the bread and generously spread with the butter mixture. Place bread open face up on a baking sheet and cook for 10 minutes or until the topping is bubbling and golden.

Garlic Butter
Loi Palmer, my sister Ruthie’s recipe
1 cup softened butter, 1/2 cup mayo, 1/ 2 cup grated Parmesan cheese, 3 tablespoons chopped fresh parsley, 5 cloves minced garlic, 1/2 teaspoon oregano, 1 large loaf French bread cut lengthwise.
Combine ingredients and spread on bread halves. Put bread halves back together and cut into 2” slices. Place bread on a cookie sheet – open-faced. Cook at 325 degrees for 20 minutes or until slightly brown.

Sour Cream Butter Biscuits
Loi Palmer
2 cups self-rising flour, 1 cup (2 sticks) softened butter, 1 cup sour cream.
Preheat oven to 400 degrees. Grease mini muffin pans. In a bowl use 2 knives to cut butter into the flour until they are thoroughly combined. Add the sour cream and stir with a fork until completely mixed. Place spoonfuls of the batter in the prepared muffin pans. Bake for 8 to 10 minutes or until golden. Makes about 3 dozen mini biscuits.

Southern Spoon Bread
Loi Palmer, May 2006 MMCW
    1 box Jiffy Cornbread mix, 8 oz sour cream, 1 can drained kernel corn, 1 can creamed corn, 1 stick melted butter, 2 eggs, 1 cup grated cheese to sprinkle on top of casserole after it has baked.
    Dump all of the ingredients (except grated cheese) into a mixing bowl and blend together with a wooden spoon. Pour mixture into an 8 x 10 casserole dish. Bake at 350 degrees for 35-40 minutes. The top will be lightly brown. Sprinkle with cheese and return to the oven until the cheese has melted.

Sweet Potato Biscuits
Loi Palmer, June 2005 MMCW
    These can be made up the night before cooking and kept in the fridge until you are ready for them to cook.
    1 cup flour, 3/4 cup sugar, 1 cup Bisquick, 1 teaspoon cinnamon, 2 large sweet potatoes.
    Microwave sweet potatoes until soft. Mash sweet potatoes with fork, blend with sugar. Add flour, Bisquick, and cinnamon. Turn onto floured surface--gently knead in flour until mixture is no longer sticky. Lightly flour dough and cut into biscuits. Spray baking sheet with Pam. Bake at 450 degrees for 15 minutes.

Yeast Bread
Loi Palmer, April 2006 MMCW
     This process is easy, just takes several hours to complete so plan ahead. The yeast bread can be found in the bread section of the frozen food department at the grocery store. The bread comes in a bag. Follow the quick method on the side of the bag. Warm oven to 250 degrees, then turn the oven off. Place a dish of hot water in the bottom of oven. Place one frozen loaf on baking pan. Brush the frozen loaf with olive oil and sprinkle with grated Parmesan cheese. Let dough rise for about two hours. Bake at 250 degrees for 20 minutes. Expect plenty of applause, everyone will think you slaved in the kitchen all day.