Sour Cream Banana Bread

Posted by bettyboop50 at recipegoldmine.com 6/19/01 5:30:16 am

Source: Trish

2/3 cup butter or margarine
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups mashed bananas (about 3)
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 cup chopped pecans or walnuts (optional)

Cream butter and sugar until light and fluffy. Add eggs and bananas and beat until well blended.

Sift together flour, baking powder, soda and salt. Add alternately with sour cream to banana mixture, stirring just to blend. Stir in nuts.

Spoon batter into greased and floured loaf pan.

Bake in a preheated oven 375 degrees F for 90 minutes or until wooden pick comes out clean. Let stand in pan for at least 10 to 15 minutes.

Rich Chocolate Beet Bread

1 (15 ounce) can sliced beets (not pickled),
    drained, reserving 1/2 cup juice
1 1/2 cups granulated sugar
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans (if desired)

Preheat oven to 350 degrees F. Oil three 8 x 4 x 2-inch bread pans.

Puree the beets with the juice and transfer to a large bowl. Stir in the sugar, vegetable oil, eggs and vanilla extract.

In a separate bowl combine the flour, cocoa powder, baking soda and salt. Add to the beet batter and mix well. Stir in chips and nuts.

Pour the batter into prepared bread pans. They should be about three-fourths full.

Bake for 30 to 40 minutes. The bread is done when it feels dense.

Makes 12 servings.

Toasted Coconut Bread

3 cups all-purpose flour, sifted
3 teaspoons baking powder
1 teaspoon salt
1 cup granulated sugar
1 1/3 cups flaked coconut, toasted
1 tablespoon orange rind
1 egg
1 1/2 cups milk
1 teaspoon vanilla extract

Sift flour, baking powder, salt and sugar. Stir in coconut and rind.

Beat egg until foamy. Mix with milk and vanilla extract. Stir into dry ingredients. Mix thoroughly, but do not beat. Pour into greased 9 x 5-inch loaf pan. Bake at 350 degrees F for 1 hour, 10 minutes.

Sour Cream Nut Bread

1 cup packed brown sugar
1 well beaten egg
1 cup dairy sour cream
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans or walnuts, chopped

Mix sugar, egg and sour cream. Add sifted dry ingredients and mix well. Stir in nuts. Pour into a greased 7 x 5-inch loaf pan. Bake at 350 degrees F for 1 hour.

Pomegranate Chicken

1 large stewing hen
1/4 cup vegetable oil
1 (16 ounce) can tomatoes, sieved
1 cup chicken broth
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1/4 teaspoon cinnamon
Pinch of azafran
1/4 cup blanched almonds
1/4 cup raisins
1 cup Malaga wine
Seeds of 1 pomegranate
Avocado (optional)

Cut up the chicken. Heat oil, and lightly fry chicken until brown on all sides, about 30 minutes.

Add tomatoes, broth, cloves, pepper, cinnamon, azafran, almonds and raisins. Cover; reduce heat. Simmer gently until meat is tender and sauce has thickened (about 25 minutes).

Add wine, then simmer 5 minutes more. If sauce is soupy, grind 2 slices of white bread in a blender and add to thicken.

Remove chicken to a serving platter. Pour sauce around it. Sprinkle chicken with pomegranate seeds. Garnish with avocado slices.

Serves 6.

Rolled Enchiladas

12 corn tortillas
Oil (to soften tortillas)
1 recipe Shredded Chicken
Enchilada sauce
1/4 pound Monterey jack cheese, grated

Heat vegetable oil, soften the tortillas, and drain them on absorbent towels. Coat the tortillas with some of the sauce, then roll the chicken in the tortillas.

Meanwhile, preheat the oven to 350 degrees F.

Place 3 rolled enchiladas on each of 4 ovenproof serving plates. Pour sauce over the enchiladas and top with the cheese. Heat in the oven for 10 minutes or until the cheese is melted and the sauce is bubbling.

Serves 4.

Shredded Chicken Or Turkey

4 bone-in chicken breasts
3 cups chicken stock
1/2 onion, chopped
3 garlic cloves, minced
1 teaspoon dried Mexican oregano
1/2 teaspoon salt
2 bay leaves

Put all ingredients into a large saucepan. Bring to a boil, then reduce heat to simmer and cook the chicken about 25 to 30 minutes, or until it is very tender.

Let the chicken cool for about 10 minutes in the liquid.

Remove the breasts and let them cool a bit for easy handling.

Shred the chicken into bite-size pieces. Save the cooking liquid for sauces or soups.

Simple Deshebrado
Simmer chicken or turkey breasts in water to cover until just done. Remove the meat, reserving the broth for another use.

When the meat is cool enough to handle, remove it from the bones, cut it into 1-inch pieces, and shred it in a food processor fitted with the plastic blade.

Southern Sweet Potato Bread

Source: Martha White Kitchens

1 1/2 cups sifted self-rising flour *
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup granulated sugar
2 eggs, lightly beaten
1/2 cup vegetable oil
2 tablespoons milk
1 cup mashed cooked sweet potatoes
1 cup chopped pecans
1/2 cup golden raisins

Preheat oven to 325 degrees F. Grease bottom only of a 9 x 4 x 2-inch loaf pan.

Stir together flour and spices in mixing bowl. With a spoon, stir in sugar, eggs, oil and milk; blend well. Stir in sweet potatoes, pecans and raisins. Pour batter into prepared pan. Bake 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool on wire rack. For easier slicing, wrap loaf and store overnight in a cool place. Bread mellows over time and will keep for several days. Makes 8 to 10 servings.

* If using all-purpose flour, sift 2 teaspoons baking powder and 1/4 t easpoon salt with the flour and spices.

Rum Sour Cream Banana Bread

1/2 cup butter
1 1/3 cups granulated sugar
2 eggs
2 teaspoons rum
1/4 cup sour cream
1 teaspoon almond extract
2 cup all-purpose flour, sifted
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup mashed very ripe bananas
1 1/2 cups walnuts or pecans, chopped

Cream butter and sugar until light and fluffy. Add eggs and beat until light. Add rum, sour cream and almond extract.

Sift dry ingredients together and add alternately with bananas to egg mixture. Add nuts. Bake at 350 degrees F for 60 to 70 minutes depending on size of loaf pans.

Taffy Apple Bread

1 (14 ounce bag) caramels
3 cups all-purpose flour, divided
1 cup butter or margarine, softened
4 cups confectioners' sugar
1 tablespoon vanilla extract
6 eggs
2 teaspoons ground cinnamon
2 teaspoons ground allspice
3 peeled Granny Smith apples, cored and chopped

Preheat oven to 350 degrees F. Grease and flour two 9 x 5-inch loaf pans; set aside.

Unwrap the caramels and, using scissors, cut each into eight pieces. Toss with 1 tablespoon of the flour in a small bowl to prevent them from sticking together; set aside.

Using an electric mixer, beat the butter, sugar and vanilla extract until fluffy. Add the eggs, one at a time, beating well after each.

In another bowl, stir together the remaining flour, cinnamon and allspice. Add the flour mixture to the butter mixture and blend well. Using a wooden spoon, stir in the apples and caramel pieces. Divide evenly between the prepared loaf pans.

Bake for 1 hour and 10 minutes to 1 hours and 20 minutes or until a wooden pick inserted into the centers comes out clean. Cool completely on a wire rack and then remove from pans.

Per Serving (excluding unknown items): 3663 calories; 216g fat (52.9% calories from fat); 75g protein; 357g carbohydrate; 21g dietary fiber; 1619mg cholesterol; 2218mg sodium.

Exchanges: 19 grain (starch); 4 1/2 lean meat; 4 fruit; 39 1/2 fat

Spicy Shredded Chicken Filling (relleno De Pollo Sazonado)

This filling is particularly delicious in flautas, tacos and enchiladas.

2 tablespoons olive oil
4 cloves garlic, minced
4 jalape?o chiles, minced (no seeds)
1 onion, chopped
6 small tomatoes, chopped
Shredded chicken from 2 breasts
2 teaspoons Mexican oregano
1/2 teaspoon salt, or to taste
1 cup chicken broth

In a Dutch oven heat olive oil over medium heat and saut? the garlic, chiles and onion until soft but not browned.

Add tomatoes, shredded chicken, oregano, salt and enough chicken broth to barely cover the ingredients. Simmer, stirring frequently, until nearly all the liquid has evaporated.

Yields about 2 1/2 cups shredded filling.

Tomato Pudding Bread

2 cans stewed tomatoes
4 eggs
1 1/4 cups granulated sugar
4 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking soda

In bowl, combine tomatoes (mashed, but not drained), sugar and slightly beaten egg. Sift together flour, salt and baking soda; add to tomato mixture. Be sure to mix well. Put into greased 5 x 9-inch loaf pans. Bake at 350 degrees F for 1 hour.

Yield: 2 loaves.

Tablecloth-stainer Chicken (mancha Manteles De Pollo)

2 dried mulatto chiles, toasted, seeded, de-veined, rinsed
1 cup boiling water
2 small sweet potatoes, pared
2 medium tomatoes, broiled
1 medium white onion, coarsely chopped
2 cloves garlic, chopped
1/4 teaspoon ground cinnamon
2 tablespoons lard or vegetable oil
1 broiler-fryer chicken, cut into quarters
1 cup chicken stock or broth
1 cup cubed, pared fresh pineapple
1 tart apple, pared and cut into 1/2-inch cubes
1/4 teaspoon salt, if desired
Fresh cilantro sprigs
Lime wedges 

Place chiles in small bowl with boiling water; let stand 1 hour.

Cut potatoes lengthwise into quarter; cut quarter crosswise into 1/2-inch thick slices. Place chiles and 1/3 cup of the soaking water in blender container; discard remaining water. Add tomatoes, onion, garlic and cinnamon; process until smooth.

Heat lard in deep 10-inch skillet over medium heat until hot. Cook 1/2 chicken at a time, turning occa sionally, until brown on all sides, 10 to 15 minutes; remove chicken to plate. Remove and discard all but 2 tablespoons drippings from skillet. Add chile mixture to skillet; cook, stirring constantly, over medium heat for 5 minutes.

Add stock; heat over high heat to boiling. Add chicken, potatoes, pineapple and apple to skillet; simmer, covered, over low heat until chicken is tender, about 45 minutes.

Remove chicken, potatoes and fruits to deep serving plates, dividing evenly; keep warm, covered.

Skim and discard fat from cooking liquid. Cook, stirring constantly, over medium-high heat until sauce is slightly thickened, 2 to 3 minutes.

Stir in salt. Spoon sauce over chicken; garnish with cilantro. Serve with lime wedges and Bolillos.

Tamale Pie

Crust
1 teaspoon chile powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chicken broth or water
1/2 cup lard
1 1/2 cups Masa Harina?

Mix the dry ingredients together, then combine them with the chicken broth or water.

Beat the lard until fluffy, then beat the Masa Harina? into it. Line the bottom and 2 inches of the sides of a well-greased shallow casserole dish with between 1/8 and 1/4 inch of the dough.

Filling
2 cups shredded chicken
2 tablespoons vegetable oil
3/4 cup cream-style corn
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup green chiles, peeled, seeded, chopped
1/2 cup black olives, sliced or minced
1/2 cup grated Cheddar or Monterey jack
    cheese or a combination of both
2 ounces grated Cheddar or Monterey jack
    cheese (for garnish)

Preheat oven to 350 degrees F.

Combine all ingredients. Spoon t he filling over the dough, then spread a thin layer of dough on top. The best way to do this is to pat out manageable pieces of the dough and place them over the filling like a patchwork quilt. Place in the oven and bake for 30 minutes.

Five minutes before the pie is done, sprinkle additional cheese on the top.

Serves 4.

Raspberry Jam Bread

1 cup butter or margarine
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cream of tartar
1 cup raspberry preserves
1/2 cup sour cream
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Butter two 9 x 5-inch loaf pans, the line with wax paper and butter again.

Cream together butter, sugar and extracts. Beat in eggs, one at a time.

Thoroughly blend dry ingredients in another bowl. Stir into egg mixture, alternately, with the preserves and sour cream. Fold in the pecans. Divide the batter between the two prepared pans and bake for 50 to 60 minutes. Let cool in pan 10 minutes. Turn onto wire rack, remove wax paper, and cool completely.