I have won ribbons with this recipe which I received from my grandmother.
The only thing I do that is different from my grandmothers is I just throw the bananas in the freezer whole and unpeeled. Then I let them thaw and squeeze them into the batter when the recipe calls for them. I think that is the secret to the moist, denseness that my banana bread has.
This bread CAN NOT be doubled. I know because I have tried 3 times and the bread won't rise.
Cool COMPLETELY on a rack before wrapping and refrigerating.
Or it will be icky and sticky in the middle.
My mother used to call this inch cake since it is so rich, you could only eat a inch at a time!
Moist, rich, luscious!
Perfect to take to a casual affair since it is left in the dish it is cooked in.
I have never had anybody say they didn't love it.
This recipe came from the Austin, TX Junior League Cookbook.
These are the best fruitcake(ish) cookies I have ever had.
I think the secret ingredient of cottage cheese and soaking the fruits in brandy is the key!
One batch makes a lot! I double them and freeze to give away as Christmas gifts.
Preparation time does not include the overnight refrigerator time for fruits and batter.
I hope you enjoy them!
We cooked this tasty spaghetti sauce for a huge PTA fundraiser, People asked for the recipe.
It makes enough for 50 servings but can be doubled, etc. Use separate pots for each recipe you cook.
We cooked all this food in the school cafeteria kitchen.
I had a lot of admiration for the school kitchen chefs after this one meal.
This makes a huge amount of salad dressing for a few hundred people.
For a church crowd or PTA spaghetti supper fund raiser.
The leftover dressing keeps well if you use the dried parsley. But more attractive salad with the fresh because it stays brighter green.
THIS CAN ALSO BE GIVEN IN JARS AS GIFTS.
I am also listing a spaghetti recipe for a huge crowd too.
This is so easy and really good to serve for ladies at a brunch or game day.
I serve this in my little punch bowl and ladle into cups which a little lime slice and ice has been added.
Just hits the spot.
This sauce is used on the fried avocados that I have recipes for in my public cookbook.
This sauce is commonly passed at the Oaxacan table to use with meats, for appetizers (antojitos) or with beans and soups.
There were numerous recipes and some of the variations were to use a fruity vinegar.
1 whole head of garlic charred on grill.
1 stick cinnamon cooked with the peppers and oil.
Coarse salt and crushed pepper to taste.
Will keep in fridge for several days and freezing is not recommended.