Nana Bea’s Banana Bread Recipe

I have few but very special memories of Nana Bea and I was too young to solve my biggest question…is she Nana B?, Nana Bee?..why isn’t she just Nana?

This is my Nana Beatrice’s recipe and it is held in high regard in my family. I alter the original by adding Cinnamon and Nutmeg. Would Nana understand? I don’t think she would like it much. In fact, when I prep for making this by gathering all my ingredients on the table..my favorite bowl..my hand turned wooden spoon..(you should make this by hand)..the flour, the sugar…when I get out the jar of fragrant Cinnamon and the whole Nutmeg I hear the ethereal snicker of my Yankee grandmother over my shoulder. I always feel guilty, but…I’m the one eating it and I like the spice addition.

Nana would agree that it is appropriate to add Walnuts if you have them on hand. I would improve their flavor by toasting them slightly before adding them to the batter.

Nana’s spirit hangs around the kitchen reminding me to let the eggs warm to room temperature as well as the butter before beginning.

It becomes a process. A prayer. An intention.

As part of the ceremony I heat fresh water in the kettle for tea. Nana drank her tea scalding hot and black.

Nana Bea’s Banana Bread Recipe

1 cup sugar

1/4 cup butter

2 eggs, well beaten

2 large or 3 small Bananas, mashed

2 cups flour

1 tsp. baking soda

1/2 tsp. salt

1/3 cup milk

Optional:

1/2 tsp. Cinnamon

Pinch of fresh ground Nutmeg

1/2 cup Walnuts, roughly chopped

Preheat the oven to 350 degrees F. Grease and flour one quick bread loaf pan. Mix the dry ingredients together in a bowl.

Cream the sugar and butter together in a bowl. Add the eggs and mix well. Mix in the Bananas.

Alternate adding dry ingredients and the milk. Mix well.  Mix in Walnuts.

Bake 60 minutes.

Cool in the pan for 10 minutes turned on side, then remove and cool thoroughly.

Wrap in foil.

Great toasted.

No Bake Chocolate Oatmeal Cookie Recipe

Not Your Mama’s Recipe!

I have reworked the original recipe that called for 2 cups of sugar. Make these with the best quality ingredients. This recipe contains Peanut Butter.

In a heavy bottomed sauce pan combine and stir together:

1 cup sugar (Update – I am currently using less than 2/3 cup of sugar)
Pinch of salt
3 Tbls. butter
1/2 cup milk

Bring to a boil and cook a minute or so then add:

1 oz. chocolate
1/2 cup Peanut butter

Stir as the chocolate and peanut butter melts.

Bring back to a boil then turn off the heat and add:

1 tsp. Vanilla extract
2 1/2 cups Oatmeal flakes

Stir in quickly until the Oatmeal is fully coated. Drop by spoonfuls onto wax paper and cool. Very hot! Think molten lava! Let them cool and set. Makes 2 dozen.

Dinner roll recipe

Making fresh rolls for dinner is easy, and they are so much better than any prepackaged type. For ‘brown and serve’ style, partially bake the rolls and freeze for later.

In your trusty bread machine bowl combine:

1 cup milk (or light cream)

2 eggs, mix with the milk with a fork to break up the yolks

1/3 cup butter, cut into chunks

Tare your scale and measure in 1 pound 2 oz. of all purpose flour – I recommend King Arthur All Purpose Flour

1/3 cup sugar

1 tsp. salt

2  1/4 tsp.  SAF instant yeast

Set into your machine on dough setting.

When ready, slightly knead the dough into a ball and let rest 10 minutes.

Preheat the oven to 375 degrees F.

Cut the ball in half and work with one half at a time.

By hand, roll the half into a log and cut into even pieces – I think 8 pieces make nice sized rolls. Roll each piece into a ball without working the dough too much.

With a bench knife or spatula, cut the dough almost in half at top center. (This is an easy way to make a Parker-style roll that splits in half for all the butter you’ll want to slather on each piece!)

Reshape slightly as you place them on an ungreased sheet. Cover with a damp tea towel to rise for 30 minutes.

Bake 12 to 15 minutes until golden. Transfer to a wire rack to cool.

For ‘Brown and Serve’ style rolls make the rolls and bake in a 325 degree F. oven for 10 minutes – do not brown. Cool the rolls thoroughly on a wire rack and wrap and freeze or set aside for later in the day. These rolls are delicate and squish easily. Use a box and only one layer per bag. Just removing air from a freezer bag can crush these rolls.

When ready to serve, bake in a 400 degree F. oven for 10 minutes. If they have been frozen, allow them to thaw for 10 to 15 minutes before baking.

You will love how easy these are to make and the texture and taste is wonderful!

This recipe is my adaption of the dinner roll recipe from Better Homes and Gardens New Cook Book 1981…my go-to guide.