Search This Blog

Monday, August 15, 2011

Fresh Broccoli Salad

Fresh Broccoli Salad
printer friendly version

2-3 heads fresh broccoli
1 red onion
1 lb bacon cooked and crumbled
½ - ¾ cup craisins
½ cup roasted sunflower seeds
1 cup olive oil mayonnaise
½ cup white sugar
2 Tbsp white wine vinegar

Cut the broccoli into bite sized pieces and cut the red onion into thin bite sized slices. Combine broccoli, and onion with the bacon, craisins and sunflower seeds. To prepare the dressing, mix the Mayonnaise, sugar and vinegar until smooth. Pour over the broccoli mixture and let chill prior to serving.  

Friday, August 12, 2011

Perfect Banana Bread

After searching high and low for the best banana bread recipe I came across this one and it has not failed me yet! I like it for the way it comes out every time and I also like that it actually calls for lots of bananas. I hope you like it too!

Perfect Banana Bread

6 Large or 8 Medium Bananas, the riper the better
4 eggs
2 cups white sugar
¾ cups vegetable oil (½ cup unsweetened apple sauce with ¼ cup veg oil)
2 tsp vanilla
4 cups flour
1 tsp baking soda
2 tsp salt
2 tsp baking powder
Optional mix in’s equalling ¾ cup: chopped walnuts, pecans, crushed pineapple drained, coconut, chocolate chips.

Grease and flour 2 large loaf pans, set aside. Peel bananas and place in a large bowl or the bowl of your mixer- mash extremely well. Add eggs, sugar, vanilla and oil; Mix until well combined. In a separate bowl mix flour, baking soda, baking powder and salt. Add flour mixture all at once to the banana mixture, mix just until incorporated. Fold in optional nuts. DO NOT OVER MIX!!! This causes tunnelling and a tougher texture. Divide batter between prepared pans. Bake at 325 degrees for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
**This can be made in smaller loaves, however they cook for a shorter period of time depending on the size.

Monday, August 8, 2011

Monkey Bread

Monkey Bread
printer friendly version
1 -3oz box butterscotch pudding mix (not instant)
½ cup brown sugar
1 tsp cinnamon
approximately 18 thawed but unrisen dough balls (like Rhodes)
1 ½ cups butter

Mix pudding, brown sugar and cinnamon together to make a struesel. If using pecans place one in each bump of a bundt pan. Melt the butter. Dip each roll into butter to coat well and then arrange the rolls in bundt pan. sprinkle struesel mix over each layer of rolls that you lay down. after the rolls are all in the pan drizzle the rest of the butter over the top. Cover loosely with plastic wrap and a towel. Let it rise in a warm place 30 minutes or until doubled in size. remove cover, and bake in an oven 350 degrees for 30-35 minutes or until golden brown. Immediately invert onto a serving plate. Let it rest 5 minutes, remove pan. Serve while warm