Almost Grandma’s Banana Bread

INGREDIENTS

• 1/2 c butter
• 1 c white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 3/4 c all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 c sour cream
• 1/2 walnuts (optional)
• 2 medium bananas mashed (about 1 cup)

DIRECTIONS

1. Preheat oven to 350 ºF. Grease a 9×5 inch loaf pan.
2.  In a large bowl, cream the butter and sugar. Add eggs and vanilla. Combine flour, baking soda, and salt then stir into the butter mixture until smooth. Finally fold in sour cream, bananas, and walnuts, Spread evenly into the prepared pan.
3. Bake at 350 ºF for about 60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for about 10 minutes before removing to finish cooling on a wire rack.

 

Casserole Dill Bread

2 cups flour
2 tablespoons sugar
1 teaspoon salt
1 tablespoon dehydrated onion
2 teaspoons dill
1/4 teaspoon baking soda
1 package active-dry yeast
1 tablespoon butter
1 cup 120-130F water
1 cup cottage cheese
1 egg

 

Combine 1/4 cup flour, sugar, salt, onion, dill, baking soda, yeast and butter. Add hot water and mix for 2 minutes on medium. Add cheese, egg, and 1/2 cup flour. Mix for another 2 minutes. Add the rest of the flour and mix until combined. Cover and let rise for about 60-75 minutes. Stir down and dump into a greased 1.5 quart casserole dish.  Cover and let rise again for about 50 minutes. Bake at 350F for 30 minutes.

Panini Caprese Strata with Roasted Red Pepper Cream

Red pepper cream:
½ cup jarred roasted red peppers
1 pint sour cream

Strata:
6 large eggs
3 cups milk
¼ teaspoon salt
¼ teaspoon pepper
1 large loaf French bread, cut into 1 inch cubes
1 cup prepared basil pesto
8 ounces prosciutto, sliced into thin strips
8 ounces fresh mozzarella, cut into ½ inch cubes
2 large tomatoes, diced
1 cup grated parmesan cheese
½ cup fresh Italian parsley, chopped

Roasted red pepper cream:
In a blender or food processor, blend peppers and sour cream together for 30 seconds to 1 minute. Set aside in refrigerator.

Strata:
In a medium bowl, whisk eggs, milk, salt and pepper until it is creamy and smooth. Set aside. In a greased 9×13 pan, place half the bread cubes on bottom and spread evenly. Dollop pesto in small chunks on top of bread cubes over entire surface. Sprinkle prosciutto over entire surface. Evenly distribute mozzarella over bread cubes. Now evenly distribute tomatoes over entire surface. Cover dish with remaining bread cubes. Pour egg mixture evenly over entire surface. Sprinkle parmesan cheese and parsley on top, cover with tin foil and let it chill for 1 hour or up to one day.

Preheat oven to 350 degrees.

Cover and bake for 30 minutes, take foil off and let bake until center of strata is set and top is slightly browned, about 20-30 more minutes. Let it stand for 10 minutes, cut into squares and pour desired amount of Roasted red pepper cream over squares.

Herb Dinner Rolls

Herb Dinner Rolls- (reminds me of Macaroni Grill)

Ingredients

1 cup water (70° to 80°)

2 tablespoons butter, softened

1 egg

1/4 cup sugar

1 teaspoon salt

1/2 teaspoon each dried basil, oregano, thyme and rosemary, crushed

3-1/4 cups bread flour

2-1/4 teaspoons active dry yeast

Additional butter, melted

Coarse salt, optional

Directions

In a bread machine pan, place the water, butter, egg, sugar,salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface.

Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks.

Yield: 16 rolls.

You can also make this the regular way without a bread machine. Kneed with dough hook for 5 min. Let rise, punch down the roll into balls, let rise and bake.

*I use instant yeast so I don’t punch dough down I roll into balls and let rise.

**Pick whatever herbs you like, so if you don’t like rosemary leave it out