Last week i made one of my standard recipies past down to me by my mom. So I thought I'd share it for our recipie this week.
Banana Loaf
Cream: 1/2 cup margarine
Add: 1 cup white
Beat In:1 Large mashed banana (2 small)
2 eggs
3 Tablespoons milk
Sift together and gradually add
1 1/2 cups flour
1 teaspoon Baking soda
1 teaspoon Baking powder
Optional: 1/2 cup chopped walnuts
1/2 cup raisins (soak in hot water first)
(add these to flour mixture to dredge them)
Pour batter into greased and lightly floured loaf pan. Bake @ 350 for 50-60 minutes. Cool 10 minutes before removing from pan. Cool on rack completely. Wrap in aluminum foil. Store at least 6 hours or overnight in fridge before serving.
Important Note: When adding dry ingredients stir gently only until all are moistened. Do not over beat.
PS. Did anyone give the quick fish supper a try? I imagine it could work with any type of fish??
Have a good day!
7 comments:
where can I find some of that white?? Ha ha. recipe is the way to go with that word.
keep up the good work. I am making some banana bread today.
love
mom
LOL! Your mom is funny! Uhm, what does dredge mean?
xoxo
haha i didn't even notice the omission until i read these comments. My mom is funny!
Dredg...this is too funny i looked that up in the dictionary and it means "speinklw with flour" haha.. that's really all it is I think it helps spread the item your dredging more evenly in your batter. Nothing to major(to be honest I haven't usually done that cause I forget to! Yeah so there you go.
Thanks for the spelling tip!! Lol I've been out of school too long! Next week I will give out a recipe not a recip"I"e hehe love to both of you guys!
Ahhhhhh I spelled Dredge wrong now too! lol
sigh... i should really read over my posts AND comments before publishing.. i'm laughing at myself as i read further yet down my own comment..speinklw???? what language is that!! sprinkle..and to be grammatically correct it's "nothing too major" ..
dredge is a good old fashioned word. just add the raisins to the flour and stir them around. coating the fruit in flour causes them to "float" in the batter while baking rather than all sink to the bottom which sometimes happens. Keeps them evenly distributed throughout the baking.
K'pish?
guess who?
thanks mom:)
Post a Comment