Granny's Banana Bread

 
We really like quick breads at our house.  I had been using a favorite Banana Bread recipe for years that we really liked, but when I was going through my mom's recipes I found this one.  It was just like the one I had been using, except my mom's used butter instead of shortening.  So I tried it.  Yup.  It was the winner.  Using butter instead of shortening added that little extra flavor that was delicious.  My hubby purposely lets some bananas get over-ripe so I will make banana bread.  You want the bananas over-ripe so they will give the bread a really good banana flavor.  You can freeze banana bread if you wrap it tightly in plastic wrap then in foil after it is cool.  Use within 3 months.  Unwrap and let thaw at room temperature.  But we can't help but eat it when it comes out of the oven.  Enjoy!

Banana Bread

           1 ½ c sugar                                                          2 c flour, sifted                                 

            ½ c butter                                                            1 tsp soda

            2 eggs                                                                 ½ tsp salt

            1 tsp vanilla                                                         ½ c walnuts or pecans (opt)          

            4 over-ripe bananas, mashed

In mixer bowl, cream sugar & butter.  Add eggs, vanilla & bananas & mix well.  Add dry ingredients & mix just until combined.  Pour into 1 large or 2 medium well greased loaf pans.  Bake at 350° for 45-60 minutes until toothpick comes out clean.  Cool in pan for 5 minutes then remove & cool on cookie rack.

Option:  Cinnamon Swirl Banana Bread:  In a small bowl, mix together 1/4 c sugar and 2 tsp cinnamon.  Pour down the middle of the batter in the loaf pan before cooking.  Swirl into batter with a knife, but don't over-mix.  Cook according to directions.

Granny's Orange Rolls

I'm sharing my mom's signature recipe:  Orange Rolls!  Her breads were always delicious and the grandkids didn't leave her house without a loaf.   With our boys - that loaf was usually gone before we got home.   Her orange rolls were the epitome of her scrumptious breads.  Ask anyone in the family what their favorite bread of granny's is and the answer will be Orange Rolls!  These do take some time to make (most of it waiting time), but they are well worth it.  Double the recipe and freeze some to use later.

After mixing the yeast mixture, milk mixture (I actually use water because my hubby is lactose intolerant-and it's still delicious) eggs & 1 cup flour, cover & let rise till bubbly.  It only takes 15 to 20 minutes.

 Gradually add the rest of the flour & mix until the dough is smooth - 3 to 5 minutes.  It is a soft dough and should still stick to the sides of the bowl.

 Let rise until double.

Mix the orange rind, sugar & softened butter together.  Mmmm.

Put dough on a floured surface.  It is a soft, sticky dough so keep the flour handy.  Roll out in a rectangle, about 7-8" tall.  Spread the orange butter within 3/4" of the edges.

Roll up lengthwise & cut in 1" slices.  Using a large pizza cutter makes cutting fast & easy.

Place on greased or parchment lined baking pan.  Traditionally orange rolls are placed in muffin tins.  I think my mom finally gave up on that because as the family grew, she didn't have enough muffin tins.  If you do use muffin tins, you may have to cut them smaller because you don't want to fill the tin more than 2/3 full before raising.  You can freeze at this point.  Let rise till double then bake until light brown.  Mix glaze & spread on rolls while warm.  Yum!!!!  Enjoy!

Granny’s Orange Rolls

1 Tbsp dry yeast                                          5 Tbs butter, softened

1 tsp sugar                                                   1/3 c sugar

¼ c warm water                                            grated rind from 1 orange

             1 c milk                                                          

             1 Tbsp butter                                                Orange Glaze:

             ½ c sugar                                                     1 Tbsp butter, melted

             ½ tsp salt                                                      2 Tbsp fresh orange juice

             3 eggs, beaten                                              1 tsp grated rind from orange

             4 c flour                                                        1 c powdered sugar                                            

In small bowl, dissolve yeast &1 tsp sugar in warm water.  In small pan, heat milk, 1 Tbsp butter, sugar and salt until butter is melted.  Cool to lukewarm.  In mixer beat eggs, 1 c flour, yeast mixture & milk mixture.  Cover & let rise until bubbly – 15 to 20 minutes.

Gradually add remaining flour and beat well for 3-5 minutes until dough is smooth.  Cover & let rise until double (1 to 1-1/2 hours). 

In small bowl, mix softened butter, sugar & orange rind.  Roll dough into rectangle only about 7 or 8 inches tall & 1/4'” thick.  Spread with orange butter mixture within 3/4" of edges. Roll lengthwise like cinnamon rolls.  Cut in slices 1“ thick.  Place on greased or parchment lined baking sheets or in greased muffin tins.  If using muffin tins, do not fill more than 2/3 so you may have to slice thinner.  (At this point you can freeze until solid – about 2-3 hours.  Remove from pan and put in freezer zip-lock bags until ready to use.  Use within 3 months.  Place on greased or parchment lined pans and cover until they have thawed and rised until double before cooking - about 3-4 hours.)  Cover and rise until double- about 1 to 1-1/2 hours.  Bake at 375° F. for 15-20 minutes or until light brown. 

Mix Orange Glaze ingredients together in small bowl.  Frost rolls while warm.  Makes about 1-1/2 dozen.  You can double this recipe. 

Pumpkin Bread

Don't you just love all the beautiful colors and wonderful flavors of fall?  Of course fall is the time to use pumpkin and a great quick bread is pumpkin bread.  This recipe has a combination of delicious spices that not only taste wonderful, but fills your house with an incredible aroma!  It is very quick and easy to make, but just plan for the baking which takes a little while.  

You can cook it in regular size bread pans, muffin tins or mini loafs.  Just make sure you adjust the time.  You want the toothpick to come out almost clean - not gooey, but just a few crumbs.  Adding chocolate chips makes it almost into a dessert bread - very yummy.

Let it cool about 5 minutes in the pan, gently loosen sides with a knife to help it come out, and place on a cookie rack to cool.  Usually we can't wait long enough to let it cool completely before cutting because the smell just begs you to take a taste!  Enjoy!

Pumpkin Bread

1 ¾  c pumpkin puree (15 oz can)         1 ½ tsp salt  

4 eggs                                                    1 Tbsp cinnamon

½ c oil                                                     ¼  tsp ginger

½ c applesauce                                      ¼ tsp pumpkin spice

½ c brown sugar                                     ½ tsp cloves

             1 ½ c sugar                                            1 tsp nutmeg

             1 tsp vanilla                                            1 c walnuts or pecans, chopped (opt)

             3 ½ c flour                                              1 c semi-sweet or dark chocolate chips (opt)

             2 tsp soda     

Preheat oven to 350° F.  Grease 2 loaf pans or muffin tins. (Makes about 24 muffins.  Fill about 1/2 full.)                                 

In large bowl, mix together wet ingredients & sugars.  Stir until smooth.  In medium bowl, mix flour, soda, salt & spices and stir to combine.   Gradually add dry ingredients to pumpkin mix, being careful not to over mix.   Stir 1 tsp flour into nuts & chips if adding to keep them from sinking.  Pour into prepared pans and bake 50–60 minutes until toothpick comes out with a few crumbs.  Muffins cook for 35-40 minutes.  Do not over bake.