Mom's Banana Bread

From: my mom.

I nearly had a heart attack when I couldn't find this recipe today - and with 4 dead bananas on my counter staring me in the eyeballs, the pressure was almost too much. It was found, loose, at the bottom of a cabinet full of random things, underneath some souvenir shot glasses I acquired in the 90's. The important part is that it was found and that it is now cataloged on Grigg Family Favorites. Sadly, I developed an allergy to both bananas and nuts but my family enjoys this recipe and who can let dead bananas go to waste?

PREHEAT oven to 400 degrees

SOAK 1 C raisins or other dried fruit (go crazy) in some liquor (my mom uses grand marnier and she measures it - I use whatever I have on hand and I just throw it in there) 

COMBINE
4 T melted, cooled butter
3 or 4 ripe bananas, smashed
1 C granulated sugar
1 large egg

In a seperate bowl COMBINE
1.5 C whole wheat flour (this makes it an appropriate breakfast food)
1/2 t salt
1 t baking soda

MIX wet and dry ingredients together

FOLD in the fruit (with juices) and 1 C chopped nuts

POUR into greased loaf pan.

BAKE 45 minutes.

MY NOTES: The baking bit usually takes longer. Maybe its my oven I don't know. But I start checking it at 45 minutes. It takes longer.  I've always been really snooty about spreading real butter on this and not margarine but since I don't eat it anymore, spread crappy margarine on it if you like. All I can say to that is, ew.

Baking Powder Biscuits

from Food Network Test Kitchens

Ingredients

Dough:

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
  
• 1 teaspoon sugar
  
• 1 teaspoon fine salt
• 7 tablespoons cold unsalted butter, sliced
• 3/4 cup milk

Glaze:

• 1 tablespoon heavy cream
• 1 tablespoon melted unsalted butter

Directions

Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside.

In a large bowl, whisk the flour, baking powder, sugar, and salt until evenly combined. Rub 2 tablespoons of the butter into the flour with your fingertips, until it is completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture with a fork to make a loose dough.

Turn the dough out onto a well-floured work surface. Pat the dough by hand into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat this folding a second time.) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and place them on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.

Make a glaze by mixing the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before serving.

MY NOTES: I didn't make the glaze and they turned out awesome! My hubs even said, upon his first bite, "Wow! These tastes exactly like the ones my mom makes!" Success!

Parmesan Pizza Crust

from Beth Boyd via Frank Sorelle

makes 2 pizza crusts

2 pkg dry active yeast
2 c warm water
6-7 c flour (i used whole wheat but you can also use all purpose)
2 t salt
2 t sugar
1/2 c parmesan cheese
1/2 c vegetable oil
cooking spray
olive oil

COMBINE yeast and water - let stand 5 minutes

COMBINE yeast mixture with 3 cups flour, salt, sugar, cheese and vegetable oil in a large bowl. Then BEAT at low speed until blended

STIR in enough remaining flour to make medium stiff dough

Let RISE 45 minutes or until double in size (don't rush) in an oiled bowl

PUSH it out with fingers and prick with a fork

BAKE, 425 degrees, 8-10 minutes (with olive oil and garlic)

ADD toppings and BAKE 10-15 minutes

ADD cheese and BAKE 5 minutes

NOTES: I am still new at baking so leave questions in your comments and I will try my best to answer them.

Zucchini Bread

From: a hybrid between my mom, my aunt mollie, my BFF beth

2 eggs
1/2 c oil
1 c granulated sugar
1 c grated zucchini
1/2 t lemon juice
1 t vanilla extract
1/2 c chopped walnuts or pecans
1/2 t salt
1/8 t baking powder
1-1/2 c whole wheat flour (or substitute all purpose flour)
2 t ground cinnamon
1/2 t nutmeg
1/2 t baking soda

-Preheat oven to 350

-Grease loaf pan

-In a large bowl, BEAT eggs until light and frothy

-MIX in oil and sugar

-STIR in zucchini, lemon and vanilla

-COMBINE flour, baking soda, cinnamon, baking powder, nutmeg, salt, nuts

-STIR into egg mixture

-BAKE 45 minutes

MY NOTES: I combined my friend, beth's, recipe and my mom's - which was already a combination of her own and my aunt mollie's. I have to say, this turned out to be the best zucchini bread I ever wrapped my lips around! I added five more minutes to the bake time but that will vary no matter where you are. I also adjusted many of the measurements bc the original recipes were for two loaves and I only have one loaf pan. So instead of halfing quarter measurements I rounded up or rounded down.