top of page
Banana Bread
"This is a very moist banana bread"
Ingredients
1 cup sugar
1/2 cup margarine
2 eggs
2 cups flour
1 tsp. baking soda
1/2 cup orange juice
2 ripe bananas, mashed
1/2 cup chopped walnuts
Directions
Mix all ingredients well and pour into a greased and floured loaf pan. Bake for approximately 40 minutes at 350 degrees for about 40 minutes. Test for doneness with a toothpick.
"This is a very moist banana bread"
Corn Bread
This is from Olivia Canepa’s recipe collection. Dated March 5, 1925
Ingredients
1 c. corn meal
1 c. flour
2 tsp. baking powder
1 tbsp. sugar
½ tsp. salt
1 c. milk
2 eggs
¼ c. melted butter
Directions
Mix & sift dry ingredients, add milk gradually, eggs (well beaten), and butter. Bake in shallow pan (well greased) in a hot oven.
This is from Olivia Canepa’s recipe collection. Dated March 5, 1925
Cream Cheese Ribboned Nut Bread
Ingredients
Filling:
8 oz. pgk. cream cheese, softened
1 cup sugar
1/4 c. flour
1 egg
Bread:
3 cups Pillsbury's Best All Purpose or Unbleached flour
1/2 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons soda
3/4 cup cooking oil
3/4 cup milk
1/2 cup honey
2 eggs
1-1/2 cups chopped nuts
Glaze:
1 1/2 cups powdered sugar
1 to 2 tablespoons milk
Directions
Preheat oven to 350 degrees F. Generously grease (using 1 tablespoon solid shortening) 12-cup fluted tube pan. (Lightly spoon flour into measuring cup; level off.) In small bowl, blend all filling ingredients until smooth; set aside. In large bowl, combine all Bread ingredients except nuts; blend just until moistened. Stir
in nuts. Spread 1/3 of batter (1 2/3 cups) in greased pan. Pour Filling evenly over batter; carefully spoon on remaining bread batter. Bake 40 to 45 minutes - until toothpick inserted in center comes out clean. Cook upright in pan 15 minutes; remove from pan. Cool. Combine Glaze ingredients; spoon over bread.
Natte (French Cheese Bread)
%203%20-%20sliced%20loaf%20(best%20i%20think)%201.jpeg)
Ingredients
1 pkg. Yeast
3/4 c. Warm Water (105°-115°)
1 Tbsp. Granulated Sugar
1 tsp. Salt
3 Eggs, room temperature
1/2 c. Butter, softened
3 1/2 c. Bread Flour
1 1/2 c. Swiss Cheese, 1/2′′ cubes
1 Egg Yolk
2 Tbsp. Water
Directions
In large mixing bowl dissolve yeast in warm water and sugar. Mix in salt, eggs, butter and 2 cups of flour. Beat until smooth. Add remaining flour, enough to make a stiff dough. Turn out onto floured surface, knead 5 minutes until smooth and elastic. Place in a large oiled bowl and turn dough to cover completely with oil. Cover with a damp towel. Let rise until doubled, about an hour. Punch dough down and knead in cheese cubes. Divide dough into 3 parts. Roll each portion into 15′′ long rope. Place ropes on parchment lined cookie sheet and braid together. Brush lightly with oil. Cover and let rise 45 minutes until doubled. Stir together egg yolk and 2 Tbsp.water and brush over braid. Bake 25-30 minutes at 375°F.
Popovers
This is from Olivia Canepa’s recipe collection. Dated October 31, 1924
Ingredients
1 c. flour
¼ tsp. salt
2 eggs
1 tbsp. melted shortening
1 c. milk
Directions
Sift together flour and salt. Make a well in flour, break eggs into well, add shortening and milk and stir until smooth. Pour into a greased popover pan and put in a slow oven (350º) for 20 minutes. Increase heat to 450º for 10 minutes; reduce heat and allow to dry out for about 10 minutes. It makes 10 popovers.
This is from Olivia Canepa’s recipe collection. Dated October 31, 1924
Tea Ring
Ingredients
1 package yeast
1/2 (cup?) warm water
1/2 (cup?) warm milk, scald then cooled
1/3 c. sugar
1/3 c. butter, softened
1 t. salt
1 egg
3 1/2 to 4 cups flour
Glaze:
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Directions
Mix together yeast and water. Bake 375 for 20 minutes.
Zucchini-Carrot Bread
Ingredients
3 Large Eggs
1C Oil
1 1/2 C Sugar
1t Vanilla
3C Flour
1t Cinnamon
1t Salt
1t Baking Powder
1t Baking Soda
1C Grated Fresh Zucchini
1C Grated Carrots
1C Raisins
1C Chopped Nuts
Directions
Mix Eggs, Oil, Sugar and Vanilla, then add the rest and mix well.
Bake 350° - 60 Minutes.
Makes 2 loaves.
Sweet & Savory Baked Goods
bottom of page