Once in a while you come along a recipe or two that you haven't heard of and wonder could this really be a good choice? Banana Nut Bread - love it and am always looking for new ways of baking one. And the Chocolate Swirl bread - gotta try!!Never heard of the Tomato Soup Cake - So that is a go getter~ Wanted to share with you. And if you try it let me know what you think!
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Banana Nut Bread:
2-3 ripe bananas, mashed
1 c. sugar
2 T. shortening
1 egg
3/4 c. milk
3 c. all-purpose flour
3 1/2 t. baking powder
1 t. salt
3/4 c. nuts, chopped (optional- I don't use them
because my boys just pick them out! LOL)
Heat oven to 350 degrees. Grease a large (or two small)
loaf pan(s). Mix sugar, shortening, and egg well. Stir in
milk. Fold in flour, bananas, and nuts (if desired). Pour
into greased pans. Bake for 60-70 minutes or until a
toothpick inserted in the middle comes out clean. Cool
thoroughly before slicing.
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Tomato Soup Cake
This cake was probably invented by a homemaker
who needed to produce a dessert with little expense. I am
certain she probably searched her cabinets, found a can of
tomato soup, and became culinarily creative with it! Tomato
Soup Cake is a moist, dense cake with a spicy taste- in other
words, it's delicious! Your guests will never guess the secret
ingredient, but I'll bet they'll ask for seconds
!
1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
1/3 cup butter, unsalted
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups self-rising flour
1 cup raisins
Combine soup and baking soda in a bowl and let stand.
Cream sugar, egg, butter, cinnamon, and cloves in
mixing bowl until smooth. Add soup mixture. Mix in
flour and stir in raisins. Pour into a greased bundt or
tube pan and bake at 325 degrees for 45 minutes to
1 hour (or until done). Cool and sprinkled cake with
confectioner's sugar or frost cake with cream cheese
frosting. (I mix 1 block of Neufchatel cheese, 1 lb.
confectioner's sugar, and 1/2 t. vanilla together to
make a dripping, thick glaze for this cake- it looks
so pretty!) :o)
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Double Chocolate Swirl Bread
1/2 cup sliced almonds, chopped
1 cup white chocolate morsels, divided 2 package
(11 ounces each)
refrigerated French bread dough
1 egg white
1 tablespoon water
1/4 cup semi-sweet chocolate morsels, grated
1 teaspoon vegetable oil 1.
Preheat oven to 375°F. Lightly spray Mini Loaf Pan
with vegetable oil using nonstick cooking spray.
Coarsely chop almonds and half of the white chocolate
morsels; place in Classic Batter Bowl.2. On lightly floured
surface, unroll one package of bread dough; do not stretch.
Lightly beat egg white and water in Small Batter Bowl;
brush dough with a portion of the egg mixture. Grate
half of the semi-sweet chocolate morsels evenly over
dough. Sprinkle with half of the almond and white
chocolate mixture; roll lightly with Baker's Roller™,
pressing mixture into dough. 3. Unroll remaining package
of bread dough directly over first dough layer, matching
seams and rolling lightly to seal. Brush dough lightly with
portion of egg mixture; grate remaining chocolate morsels
over dough and sprinkle with remaining white chocolate and
almond mixture. Roll lightly with baker's roller.4. Starting
at narrow edge, roll dough up tightly; press edge to seal.
Slice roll into 4 equal portions; place seam side down in
pan. Make deep cut down the length of each loaf without
cutting through ends. Brush loaves with remaining egg
mixture.5. Bake 25-30 minutes or until golden brown
(center of loaves may appear moist). Remove pan to
Stackable Cooling Rack; cool 5 minutes. Remove loaves
from pan. Cool completely. 6. Microwave remaining white
chocolate and oil, uncovered, on HIGH 30-40 seconds or
until chocolate is melted and smooth. (Do not overheat.)
Drizzle chocolate over loaves; sprinkle with sliced almonds
or chocolate morsels, if desired.Yield: 4 mini loaves
(4 servings per loaf) Nutrients per serving: Calories 190,
Total Fat 7 g, Saturated Fat 3 g, Cholesterol less than 5 mg,
Carbohydrate 27 g, Sodium 260 mg, Fiber 0 g
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My daughter-in-laws' grandmother came to visit her and made
this salad that was wonderful! I think the whole family was
especially glad to try something new...
Napa Cabbage Salad
1 Lrg. Head Napa Cabbage
7 Chopped Green Onions
2 Pkgs. Ramen Noodles
1-Cup Sliced Almonds
Dressing Mix:
1-Cup Sesame Seed
1-Cup Canola Oil
½ Cup White Vinegar
2 Tbsp. Soy Sauce
1-Cup Sugar
Step 1.
Chop Cabbage & Green Onions; mix together
Step 2.
Add Dressing Mix
Step 3.
Adding Crunch Mix (the following is Crunch Mix)
Put stick of butter in skillet, melt and add crushed
noodles, almonds and sesame seeds.
Brown over medium heat and cool before adding to s
alad.
You can mix the salad and keep several days. Do not
add the crunch mix until you are
Ready to serve. Crunch nix should be made first thing
(if you are serving the entire recipe), as it needs to
cool before adding to the salad.
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And bless her heart, my sister Elaines' bean dip was
a hit at our Mother's Day cookout last year! After
chasing us all around wanting us to taste and tell her
what we thought - I decided to add this recipe. It really
is good! Love you Sis...
Elaine's Bean Dip
2{16oz} cans of Refried Beans
1 lb. ground beef
1{1.25oz.} envelope Old El Paso Taco Seasoning Mix
3/4 cup water
1 1/2 cups shredded lettuce
6 oz.shredded cheese {Chedder}
2 cups SalsaTortilla Chips
TO PREPARE:
Spread beans on a 14=inch serving platter. In a large skillet,
brown ground beef over medium heat until done,stirring
occasionally, drain.Stir in Taco Seasoning and water, cook
and stir for 10 to 15 min. Spread mixture over beans. Top
with lettuce, cheese, and salsa. Serve with Tortilla Chips
You can also add and serve with Chopped Green Chiles, Sour Cream,
Ripe Olives Slices
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me know you visited! Thank you - Have a great day!
From Reagans' Mom:
