Recipes

Best-Ever Banana Bread

Ingredients:

1/2 cup Butter

1/2 cup White Sugar

1/2 cup Brown Sugar

2 Eggs

2 cups Flour

1 tsp Baking Soda

1/4 tsp Salt

3 Medium Bananas

1/2 cup Sour Cream

1/2 tsp Vanilla

1/2 cup Nuts(Optional)

Preheat oven to 350°. Cream butter and sugar. Beat in eggs. Then add your dry ingredients. Beat in mashed bananas, sour cream and vanilla. Fold in nuts. Pour into greased loaf pan. Let stand for 10 minutes. Bake at 350° for 1 hour. Insert tooth pick when it comes out clean your bread is done.

Makes one large loaf. ( I made this recipe in 2 small loaf pans. )

Let cool and enjoy!

~Ashley, 

teacupsandtiddlywinks.blogspot.com

Original recipe by Sharon Lundeen 

St. Bridget of Sweden church cook book, Crescent Publishing Inc.

Basic Scones

2 cups of flour 

{whole wheat gives this scone more of a biscuits or breakfast texture, but is still delightful}

1 Tablespoon of baking powder

2 Tablespoons of sugar

{my family enjoys this recipe with some brown sugar to add a nice spicy/sweet flavor}

1/2 teaspoon of salt

 6 Tablespoons of butter

1/2 cup of milk, buttermilk, or cream

{I have found at times, it helps to add a little more milk than called for in the recipe, but if you are added fresh or frozen fruit, do not do this as it will make your scones too moist}

Be sure to mix all the dry ingredients together and add in the butter (in small chunks) and mix until the ingredients represent coarse cornmeal. Create a depression in the center of the mixture and pour in you milk, buttermilk, or cream. 

Mix this together until the dough clings together, but be sure to not over mix. The secret to that wonderful scone texture that keeps it from being a cookie or muffin is to not over mix. 

Once mixed, put the dough out onto a non-stick or greased pan and make a circle, keeping the round about 1 - 1.5 inches thick. Pre cut this into the pie wedges with a spatula or knife. This will keep the scones from crumbling to pieces as they would if you baked them and then cut them.

Bake at 425 F for 10-20 minutes. Yield approximately 8 scones.

*taken from If Teacups Could Talk by Emilie Barnes*