Even though the internet is my mecca for recipe-finding, I have amassed quite a few cookbooks over the past few years.
Some were inherited from my mom, who finally admitted that she’ll never use them, some I received as gifts when I began to show an active interest in the kitchen and there are a few that I have actually purchased on my own.
Of all the books and cooking magazines lining the shelves in the breakfast nook in my apartment (and believe me, there are piles. “I know I’ll make that someday, so I better keep this”).
The Better Homes & Gardens New Cookbook is chock-full of classic recipes.
Most of them are fairly basic, so I can doctor them a little to add my own twist on the comforting soups and breads and cookies that remind me of watching my mother browse my grandmother’s big brown recipe box.
There are also plenty of photos and instructions for skills that I’ve yet to master: making pastry dough, roasting chickens and stuffing pork loin.
I love the nostalgic feel of the photos in the book.
A far cry from the flashy, modern food photograph we’re used to today, but charming nonetheless.
Whenever I’m in the mood to make bread, I typically look to banana bread as an easy option.
- ¼ cup shortening
- ½ cup sugar
- 1 well beaten egg
- 1 cup bran (I used All Bran Buds cereal)
- 2 tablespoons water
- 1½ cups mashed banana
- 1½ cups sifted enriched flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup chopped nuts (I used walnuts but if I'd had pecans I would have used those instead)
- Cream shortening and sugar; add egg, then bran and mix thoroughly.
- Combine water and bananas; add alternately with sifted dry ingredients. Mix thoroughly; add vanilla and nuts.
- Bake in a paper-lined loaf pan in a moderate oven (350F) for about one hour. Cool before slicing,
9 Comments
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renée
October 16, 2008 at 3:00 amhi maris. i hope you are feeling better. i hear ya on the workplace cubicle snacking! yikes.
i like the addition of bran to the recipe. i will give that a whirl when i whip up my mimere’s recipe after this current batch of bananas kick it.
the paper lined loaf pan is a great idea too.
thanks for the great ideas!
Leslie
October 14, 2008 at 3:00 amMAris.
Thanks for your comment on my Dulce de Leche post. I never knew how easy it was to make either. It was sooo delish!
soulchocolate
October 14, 2008 at 3:00 amFruit and veggie based breads are my fav thing in the world! Nice looking banana loaf you have there!
Amy
October 14, 2008 at 3:00 amLove the blog name! I have an old Betty Crocker (1969, I think) that was a staple in my mother’s kitchen when growing up. Although she wouldn’t give hers up, I did find the same one on eBay! I’ll have to scan some of the photos text some day!
Cora
October 14, 2008 at 3:00 amVery nice new name for your blog!
Jamie
October 14, 2008 at 3:00 amI’ve had a serious craving for a banana nut muffin but bread would definitely do!
AshleyD
October 13, 2008 at 3:00 amLove the new blog name!
Lacey Bean
October 13, 2008 at 3:00 amI just found a recipe for Banana Bread today but with cream cheese in it. Can’t wait to try it! http://www.cookiemadness.net/?p=2392