Banana Nut Bread

      1¾ cups    all purpose flour

           ½ tsp    baking soda

         1¼ tsp    baking powder

           ¼ tsp    salt

       2/3 cup    sugar

       1/3 cup    vegetable oil

                  2    eggs

              2 tb    milk

        1½ cup    mashed banana

          ¼ cup    chopped nuts

          ¼ cup    your choice:

                        more nuts
                        dried cranberries
                        dried blueberries
                        dried pineapple
                        dried mango
                        shredded coconut
                        white chocolate chips
                        chocolate chips

 

Stir together flour, baking soda and baking powder and salt; and set aside.

Lightly grease a 8x4x2 loaf pan, set aside.

In a bowl, with electric mixer beat together sugar and vegetable oil, adding one egg at a time.  Add milk.  Alternate adding bananas and flour mixture.  Beating smooth each time.

Fold in nuts and other item(s).

Pour batter into loaf pan.  Bake in a 350° oven for 60-65 minutes or till a wooden pick inserted near the center comes out clean.

Cool in pan for 10 minutes, remove and continue to cool.  Best sliced after it has been wrapped and stored overnight.

 

 

Savory Scones

This recipe was given to us by Jim's Pastry Chef, Jane, while he was at Scott's Seafood

          2 Tb      fresh chives
            1 Tb      fresh sage
            1 Tb      fresh thyme
           1 tsp      fresh rosemary

     6½ cups      flour

           3 Tb      baking powder
           6 tsp      sugar
        1½ tsp      cream of tartar
         ¾ tsp      salt
         ¾ tsp      baking soda
       1½ cup      shortening
         3 cups      buttermilk

1.    Chop fresh herbs fine and set aside.

2.    In mixer combine dry ingredients, mix to distribute throughout.

3.   Cut shortening into flour by hand, shortening should be no smaller than the size of hazelnuts.  (If shortening is too small it will make the scones dense.)

4.     Add herbs to flour and shortening mix with paddle attachment on slow just to combine throughout.

5.      While still mixing add the buttermilk in a quick stream, mix just until the dough forms (only a few seconds after all the liquid has been added.  The mixture will be very sticky.

6.      Turn out to a floured surface and knead 10 strokes to bring together.

7.      Roll out dough to about 1/2” thick and cut scones with 3-4” ring.

8.     Brush tops with heavy cream.  Bake on parchment at 350° for 10-12 minutes or until golden brown.

 

Makes about 15

 

 

Salmon-Dill Canapés

Spread:

                       1     Fresh Salmon Steak (8 oz.)

                       1     package Cream Cheese (8 oz.)

                 3 Tb     Fresh Dill

                 2 Tb     Lemon Juice

               ¼ tsp     Salt

               ¼ tsp     Cayenne Pepper

 

Garnish:

                             Toast rounds or water crackers

                             Diced Red Onion

                             Cucumber, sliced

                             Capers

                       

Broil Salmon 4” from hear for 5 to 7 minutes on each side.  Cover and chill till cool. 

Remove skin and bones.

In food processor place salmon and other ingredients.  Blend till smooth. 

Chill for 24 hours.

Spread on toast rounds.  Garnish with cucumber, diced red onions, and capers

 

Croutons - 2 Ways

Woody’s Smorgasburger Garlic Croutons

Woody’s deep fryer was filled with decadent peanut oil, bread cubes (left over hamburger buns or day-old bread) were placed in fryer baskets and cooked until golden.  Still hot they were tossed in a bowl with liberal amounts of garlic powder and parmesan cheese. The staff loved to dip them in Ranch dressing and snack on them while they were still warm, we often had a hard time keeping them around for the customers.

 8 or more slices     Bread, cubbed

              2 cups     Peanut Oil

                             Garlic Powder

                             Parmesan Cheese

Heat oil to 370°F.  Place bread cubes in oil, try to keep all cubes pushed down, so they brown evenly.  When crisp and golden brown, quickly remove from oil to a screen or sieve, and shake to allow some of the oil to drip off.  Then quickly transfer to a bowl and sprinkle with garlic powder and Parmesan cheese to taste.

 These croutons are best eaten the day they are made.  They tend to get soggy if stored for more than one night.

 

A Healthier Crouton

                1 loaf     Baquette, cubed

                 3 Tb     Olive Oil

                 1 tsp     Garlic Powder

                 dash     Salt

                 dash     Cayenne Pepper (for a little kick)

Preheat oven to 375°F.  In a large bowl with cover, mix olive oil, garlic powder, salt and cayenne.  Place cubes in bowl, cover and toss to evenly distribute the oil and seasoning.  Place cubes on a cookie sheet in a single layer.  Place in oven, after 10 minutes check and toss lightly.  Continue to check until cubes are toasted golden brown.  Store in airtight container.