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Showing posts from June, 2009

Freezer Crescent Rolls

Sorry to be posting oven recipes when it's summer but with the cool weather we had over the past weeks I was eager to warm up the house! My mother-in-law gave me this recipe and she got it from a friend. They are so easy now that I've made them by hand many times! I don't have a bowl mixer of any sort besides my bread machine. I love that you freeze them and just pull out what you want when needed. One batch lasts us 4 to 5 Sunday dinners! The freezing step can also be skipped if you want them the day you make the dough. They are delicious and perfect for Thanksgiving rolls. 2 cups warm water 2/3 cup dry instant milk 1/2 cup butter, softened 1 Tbsp. dry yeast 1/2 cup sugar 1/2 cup dry instant potatoes 1 1/2 tsp. salt 2 eggs 5 to 6 cups flour Mix in order given. Knead or mix until soft and dough is forming a ball. Divide dough in half and roll one into a circle on lightly greased or floured surface. Spread with soft butter and cut with pizza cutter into...

Banana Bread

The ONLY banana bread recipe I use. Everyone in the house loves it. 1¼ cups sugar ½ cup butter, softened 2 eggs 1½ cups mashed ripe bananas (3 to 4 medium bananas) ½ cup milk with ½ Tbsp. lemon juice (let sit a few minutes) 1 tsp. vanilla 2½ cups flour 1 tsp. soda 1 tsp. salt Mix ingredients in order until just moistened. Grease loaf pans or line with foil. I use 1 regular size loaf pan and 2 small ones. Move oven rack so that tops of pans are in the middle. Bake at 350 for an hour. Check at 45 minutes and test for doneness with toothpick. The original recipe says: ½ cup buttermilk (instead of my substitute of milk/lemon juice) use 1 loaf pan, 9x5x3 or 2 loaf pans, 8 1/2x4 1/2x 2 1/2.