Category: Deserts

Sweets for the home

~ Deserts

Banana Bread

I learned this recipe when I was in 4H.  It is perfect to cook in a coffee can, but you can cook it in a bread loaf pan also.  This bread stays moist and is perfect when eaten warm with cream cheese spread.

 

Ingredients

  • vegetable oil ¾ cup
  • eggs, beaten- 2 large eggs
  • vanilla extract 1 tsp
  • cinnamon ½ tsp
  • all-purpose flour 2 cups
  • baking powder 1tsp
  • baking soda 1 tsp
  • Salt ½ tsp
  • Sugar 1 ½ cups
  • Milk or buttermilk ½ cup
  • Bananas really ripe is best, 3 medium/large
  • Walnut pieces or pecans ½ cup

Directions

1. Preheat oven to 350 degrees. Lightly spray 4 (15 oz.) or 3 (26 oz.) cans with non-stick spray. Mash bananas in separate bowl and set aside.
2. In large bowl, beat eggs. Add oil and vanilla, mix well. In a separate bowl, stir together the flour, baking powder, soda, salt and sugar. Add to wet ingredients alternately with the milk. Add bananas. Beat until smooth – fold in walnuts.
3. Fill cans 1/2 full. Set cans on cookie sheet. Bake at 350 degrees for 40 to 60 minutes OR UNTIL DONE (toothpick inserted in center should come out clean).  Cool in cans on rack until you can touch, at least 5 minutes. Remove from cans and cool completely on rack. Wrap in plastic. Very moist! Freezes well.
4. Note: I’ve also made this into muffins. (Baking time is less…use toothpick test) As with the cans, spray with non-stick spray (or use cupcake liners) and fill 1/2 full.
~ Deserts

John’s Pecan Pie

Pecan Pie

Ingredients

4 tablespoons of Butter

1 cup of sugar

3 Eggs
2 tablespoons of flour

3/8 cup of Dark Caro Syrup
1/8 cup of Honey

½ cup of light Caro Syrup
1 cup of Pecans crumbled, ½ cup whole Pecans
1 Teaspoon of Vanilla

1 Teaspoon of hot sauce
Directions

Cream butter and sugar
add everything else, except whole pecans.

Add to Pie Shell and decorate the top with whole Pecans

Bake at 350 for about an hour

 

Note roast the whole pecans before using.
~ Deserts

Pumpkin Bread

Pumpkin Bread

Ingredients

 

2/3 cups water

3 cups sugar

3 1/3 cups flour

1 cup oil

4 eggs

2 cups pumpkin mix

1 tsp salt

1 cup white raisins

1 cup pecans

1 tsp powdered cloves

1 tsp cinnamon

1 tsp nutmeg

1 tsp allspice

 

 

Directions

Mix sugar, oil pumpkin egg and water.

Sift and mix in dry ingredients together with wet ingredients

Grease 4 coffee cans and fill ½ full.

Bake at 325 degrees for about 1 hour and 15 minutes

Let cool and the bread should shrink away from the sides of the can.  You can use the plastic lid to help preserve the bread.

 

I eat mine with cream cheese after heating it in the microwave for a bit.

~ Deserts

John’s Bread Pudding

Recipe courtesy of John Barnes

Bread Pudding:

  • 4 cups milk
  • 1 1/4 cups sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 18 cups loosely packed cubes of stale bread, crusts removed
    (dry in oven at 250 degrees for 30 minutes)
  • 1/2 cup golden currants or raisons if you want
  • 1 teaspoons cinnamon
  • ½ Stick of Butter
  • Bourbon to taste


Bourbon Sauce:

  • 1 Stick of butter
  • 1 teaspoons vanilla extract
  • 1 cup sugar
  • 1 egg
  • Bourbon to taste

 

Preheat oven to 325 degrees F. Whisk together the bourbon, milk, sugar, eggs, currants cinnamon and vanilla. Pour mixture into a bowl over the cubes of bread and allow bread to soak for 30 minutes. (If mixture is too dry, add a little more milk.) Transfer soaked bread mixture to a buttered 8 by 8 dish. Bake for 1 hour, or until golden and crusty on top. Allow pudding to sit for 20 minutes after removing from oven.

For the Bourbon Sauce: Heat the butter, vanilla, and sugar in a saucepan over very-low heat. When butter is melted and sugar is dissolved, remove from heat and quickly whisk in a well-beaten egg. The egg should be added slowly and whisked in quickly to produce a smooth sauce and not just sugary scrambled eggs.  Then add the bourbon, be careful not to make the sauce to thin (I add just a teaspoon). Serve sauce warm over bread pudding.  This can also be done using a microwave.

 

Almost any liquor can be substituted for bourbon, but bourbon, run, and cognacs work best.  Southern Comfort is the best.

 

For a quick version of this, you can substitute Borden’s Eggnog for the first four ingredients in the Bread pudding recipe and add a tablespoon of flour to the eggnog before pouring over the breadcrumbs.

 

Shopping list:

  • 2 Pints of Milk
  • Eggs
  • 2 ¼ cups of sugar
  • Vanilla extract
  • Cinnamon
  • 1 ½ Sticks of Butter
  • Bourbon
  • Bread (one loaf of French bread is about right.)