Aunt Sheila’s recipe for 2 loaves of French Bread
1 c mayonnaise
1 c shredded cheddar cheese
¼ c finely chopped onion
½ t parsley flakes dried or 1T fresh chopped
Mix all ingredients and spread on French loaf bread that has been cut lengthwise. Broil long enough to melt cheese. This is enough for two large loaves so Sheila cuts it in half when she is doing it just for family.
When I was young, my Grandma Wenger used to make these for Christmas and Easter. They still keep showing up at different family functions, as they are both yummy and easy!
1½ c milk
½ c butter
4 T sugar
1 t salt
4½ c flour
2 pkg. dry yeast
¼ c warm water
Heat milk and butter till butter melts. Add sugar, salt and ½ of the flour. Mix well. Add yeast that has been dissolved in water. Add rest of flour and beat well. Let rise 15 minutes in bowl, covered with dish cloth in warm spot. Turn onto floured board or counter and pat to ½ inch thickness and cut with a biscuit cutter or a drinking glass. Put a pat of butter in the center and fold over (more than half way). Let rise 15 minutes. Bake 325° for 15 minutes. These are very light brown when done.
I spent a long time looking for a moist, delicious banana bread. When I found this one, I celebrated! It has become a family favorite. You can cut back on the sugar, if you like. Our dear friend Mary makes this and brings it on vacation each summer.
2 ripe medium bananas mashed
2 eggs
1¾ c unsifted all-purpose flour
1½ c sugar
1 c chopped English walnuts
½ c vegetable oil
½ c buttermilk
½ t salt
1 t baking soda
1 t vanilla
Preheat oven to 325°. Grease and flour 9 x 5 loaf pan. Combine all ingredients in large bowl and mix well. Transfer to prepared pan. Bake until top is golden brown and splits slightly, about 1 hour and 20 minutes. Serve warm.
DO NOT DOUBLE
This is a favorite pound cake of ours. I used to make it a lot at Christmas time and give it as a gift. Makes 1 large or 4 small loaves.
1 c butter
3 c sugar
6 eggs
3 c flour
¼ t baking soda
½ t salt
1 c sour cream
½ t rum extract
1 t orange extract
¼ t almond extract
½ t lemon extract
1 t vanilla
½ c apricot brandy
Grease and flour bottom of loaf pan (9 x 5) or 4 small loaf pans. Cream butter and sugar. Add eggs one at a time. Mix the dry ingredients and stir into the 1st mixture. Add the moist ingredients. Bake at 325° for 55-60 minutes for the small loaves or 1 hour and 10 minutes for the large loaf.
Small pan size is 7 ¾ x 3⅝ x 2 ¼. Fill pan ⅔ full.
Take out of the pans while it is still warm!
