Banana Nut Bread

Preheat oven to 325

Ingredients:
1 cup butter
2 cups sugar
4 eggs
1/4 teaspoon salt
2 teaspoons baking soda
4 cups flour
6 large ripe bananas, mashed
1 cup chopped pecans

Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients together; add to creamed mixture. Stir in bananas and chopped pecans.
Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 2 loaves.

Cheddar-Dill Scones

From The Barefoot Contessa cookcbook

Preheat oven 400 degrees

Ingredients:

4 cups plus 1 tablespoon all purpose flour, divided

2 tablespoons baking powder

2 teaspoons salt

3/4 pound cold unsalted butter, diced

4 extra-large eggs, lightly beaten

1 cup cold heavy cream

1/2 pound extra sharp cheddar, shredded

1 cup minced fresh dill

1 egg beaten w/1 tablespoon water, for egg wash

Directions:

Combine 4 cups flour w/baking powder and salt in the bowl of an electric mixer fitted w/a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream together. Quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the cheddar, dill and 1 tablespoon of flour. Add them to the dough. Mix until they are almost incorporated.

Dump dough onto a well floured surface and knead 1 minute, until the cheddar and dill are well distributed. Roll the dough 3/4 inch thick. Cut using cooking cutter or floured glass. Brush the tops w/egg wash.

Bake on baking sheet lined w/parchment paper for 20-25 minutes, until the outside is crusty and the inside is fully baked.

Buttermilk Biscuits

Harper loves her some buttermilk biscuits!!! I made them this morning and before I knew it they were gone!

Preheat oven: 450 degrees

Ingredients:

2 cups all purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon baking powder

1/2 cup vegetable shortening

1 cup buttermilk (chilled)

Directions:

Sift dry ingredients together. Mix in butter and shortening w/pastry blender, fork or fingertips until mixture resembles coarse crumbs. Form a well in center of flour and pour buttermilk in. Mix flour in, stirring and working until flour leaves sides of bowl and forms a ball (will be sticky).

Place dough on floured surface and knead 5-6 times. Roll or pat out to about 1 inch thick round. Cut w/biscuit cutter or floured glass. Place biscuits on cookie sheet (make sure they do not touch). Bake 8-12 minutes or until light golden brown. Yummy!

Strawberry Bread

Difficulty: Easy Preheat oven: 350 degrees

Ingredients:

2 packages (10 ounces each) frozen strawberries-thawed

4 eggs

1 1/4 cups vegetable oil

3 cups all purpose flour

2 cups sugar

3 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped pecans

Directions:

Grease and flour 2 (9x5 inch) loaf pans; set aside. In a medium bowl, combine strawberries (do not drain), eggs and oil. Stir to mix well. In a large bowl, combine flour, sugar, cinnamon, baking soda, salt and pecans. Add strawberry mixture to dry ingredients and stir just until blended. Pour into loaf pans; bake 1 hour or until inserted toothpick comes out clean.