Rocky Mountain Recipes 1-30-12 | TheFencePost.com

Rocky Mountain Recipes 1-30-12

Banana Nut Bread

1/2 c. Soft Butter

1 c. Sugar

2 Eggs

1 c. Bananas, mashed

3/4 c. Chunky Peanut Butter

2 c. All-purpose Flour

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1 t. Salt

1 t. Baking Soda

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and peanut butter and mix well. Combine flour, salt and baking soda. Add to creamed mixture. Transfer to a 9-by-5-by-3-inch loaf pan. Bake at 300 degrees for 70 to 75 minutes or until toothpick comes out clean. Cool. Yields 1 loaf.

Helen Druse • Lafayette, Colo.

1/2 c. Crisco

1 c. Granulated Sugar

2 Eggs

1-2/3 c. Flour, sifted

1 t. Baking Powder

1/2 t. Salt

1/2 c. Milk

1/2 c. Walnuts, chopped

Grated Rind of 1 Lemon

Glaze:

1/3 c. Granulated Sugar

Juice of 1 Lemon

Cream Crisco with sugar and eggs. Sift flour with baking powder and salt. Alternately add flour mixture and milk to shortening mixture. Fold in nuts and lemon rind. Bake in a greased 5-by-9-inch loaf pan at 350 degrees for 1 hour. When golden brown, pour mixture of 1/3 cup granulated sugar and juice of 1 lemon over top of loaf in pan. Let sit 30 minutes before cutting.

Iola Egle • Bella Vista, Ark.

1 pkg. Broccoli, chopped, thawed and drained

1 Onion, chopped

4 Eggs, beaten

1 stick Margarine, melted

3/4 c. Cottage Cheese

1 t. Salt

1 box Jiffy Muffin Mix

Combine all ingredients in order listed. Mix well. Pour batter into a 9-by-13-inch pan. Bake at 400 degrees for 15 to 20 minutes.

Chris Bryant • Johnson City, Tenn.

1 c. White Cornmeal

1/2 c. Cold Water

3/4 t. Salt

2 Tbsp. Butter

2-1/2 c. Boiling Water

1/2 c. Milk

2 Eggs, beaten

2 Tbsp. All-purpose Flour

2 Tbsp. Sugar

2 t. Baking Powder

Preheat oven to 400 degrees. Grease a casserole dish. In a large bowl, combine cornmeal, salt and butter. Slowly pour water over the mixture until it is a paste. Let cool. Add milk, eggs, flour, sugar and baking powder. Stir until combined. Pour into the prepared dish. Bake for 45 minutes until raised and slightly browned on top. Serve warm.

Patty Spellman • Yuma, Colo.

2 Eggs, lightly beaten

2 c. Sugar

1/2 c. Oil

1-1/2 c. Pumpkin Fresh or Canned

2-1/4 c. Flour

1/4 t. Baking Powder

1 t. Baking Soda

1 t. Salt

1/2 t. Cinnamon

1/4 t. Ground Cloves

1/4 t. Allspice

1 c. Cranberries, chopped

Combine eggs, sugar, oil and pumpkin. Mix well. Combine dry ingredients. Stir gradually into pumpkin mixture. Add cranberries. Spoon batter into well greased and floured loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Makes 2 loaves.

Shirley Sieving • Glade Park, Colo.

1 loaf Frozen Bread, partially thawed

Cooking Spray

1/4 c. Butter, melted

1 c. Onions, thinly sliced

1 c. Pizza Blend Shredded Cheese

Spray a 9-by-13-inch baking dish with cooking spray. Cut unbaked bread into 20 slices. Place 10 slices in pan. Drizzle with butter. Place half the onion slices on top with half of the cheese. Repeat layers. Let rise 1 hour in a warm place before baking. Bake at 375 degrees for 25 minutes.

*Good with soup or pasta.

Hannah Heath • Belle Fourche, S.D.