Archive for the ‘Breads & Sandwiches’ Category

Grandma D’s Banana Bread

April 17, 2010

Tina Daugherty Cole

We’ve made Tina’s former mother-in-law’s recipe many, many times.  If you don’t have 6 or 7 bananas, don’t worry, it’s fine even if you only have 2 or 3.

1 stick butter

2 cups sugar

3 eggs

2½ cups plain sifted flour

1 teaspoon baking powder

1 teaspoon soda

dash salt

6 or 7 bananas

lemon juice

1 cup chopped pecans

Preheat oven to 350°. Cream butter and sugar. Add one egg at a time, mixing between additions. Mix flour, baking powder, soda, and salt. Add to batter. Mash bananas and sprinkle with a little lemon juice. Add bananas and nuts to batter. Pour into loaf pans and bake 1 hour or until done.

Makes 2 loaves

Pizza

November 4, 2009

Pepperoni & Mushroom Pizza

Pizza

Makes 2 12-inch pizzas or 8 mini pizzas

1 tablespoon dry yeast
2 tablespoons warm water
1 cup boiling water
1½ teaspoons salt
2 tablespoons butter, cut into pieces
3 cups flour
oil
cornmeal
various pizza toppings
tomato gravy

Dissolve the yeast in the warm water in a small bowl. Place the salt, butter, and boiling water in the food processor and process until the butter is melted. Add 1½ cups of the flour and process until blended. Add the dissolved yeast and process until blended. Add the remaining flour and process until blended, and then for 20 seconds to knead the dough.

If you wish to freeze the dough, place in a freezer bag and remove the air. Allow to defrost at room temperature for about 5 hours. Knead the dough by hand for a few strokes and proceed.

Oil a bowl, and place the dough in the bowl, covering with a clean dish towel. Let rise until doubled.

Oil the pizza pans and sprinkle lightly with cornmeal. Press the dough into the pan, and oil the dough slightly. Cover with plastic wrap or a clean dish towel and let rest at least 10 minutes. Meanwhile preheat the oven to 400°. Add toppings to dough and bake for 20 minutes or until done.

I always sauté any mushrooms or onions that I’m going to put on my pizza, because they won’t cook enough during the baking time.

See more cookbook photos, a list of all of the recipes or order the Cafe Sassone cookbook at http://www.CafeSassone.com

Cinnamon Twists & Parmesan Twists

November 3, 2009

Cinnamon Twists

Parmesan Twists
A sample recipe from Cafe Sassone Cookbook. Two recipes for the price of one.

Cinnamon Twists

I worked on these “Twist” recipes for Moore Groceries, the cookbook I did with Martha Whitaker to benefit the Old Court House Museum. We didn’t have room to use them, so here they are for posterity. The Cinnamon Twists are great for a breakfast buffet, the Parmesan ones for a cocktail party or picnic.

¼ cup sugar
¼ cup finely chopped pecans
1 teaspoon cinnamon
1 sheet frozen puff pastry, thawed
1 large egg, beaten

Preheat oven to 400°. Combine sugar, pecans, and cinnamon in a small bowl. Line 2 baking sheets with parchment. Unfold puff pastry sheet on a large cutting board. Brush with beaten egg and spread pecan mixture evenly over the sheet. Using a pizza wheel, cut the sheet into ½-inch wide strips. Twist each strip and place on parchment, not touching. Bake 12 to 16 minutes, or until golden. Let cool on racks.

Parmesan Twists

¾ cup grated Parmesan cheese
1 teaspoon paprika
dash cayenne
1 sheet frozen puff pastry, thawed
1 large egg, beaten

Preheat oven to 400°. Combine Parmesan, paprika, and cayenne in a small bowl. Line 2 baking sheets with parchment. Unfold puff pastry sheet on a large cutting board. Brush with beaten egg and spread cheese mixture evenly over the sheet. Using a pizza wheel, cut the sheet into ½ inch wide strips. Twist each strip and place on parchment, not touching. Bake 12 to 16 minutes, or until golden. Let cool on racks.

See more cookbook photos, a list of all of the recipes or order the Cafe Sassone cookbook at http://www.CafeSassone.com