Cedar Rapids Cooks THE 2021 VIRTUAL COMMUNITY CULTURAL CELEBRATION AND EXPO COMMEMORATIVE COOKBOOK Featuring recipes submitted by Cedar Rapids Public Library patrons, supporters, and staff
CCCE Cookbook
1 2 Introduction
In normal times, the Library’s annual Community Cultural Celebration and Expo is a time of gathering and celebrating, of recognizing the diversity that makes Cedar Rapids a vibrant community.
But these are not normal times. The Expo was one of the final in-person events the Library held in the spring of 2020, just before the COVID-19 pandemic hit Iowa and temporarily closed the Library’s doors.
When March 2021 came around, the Library was back open for limited services, but still not ready to hold indoor live events. Yet we still wanted to acknowledge and lift up the community we couldn’t gather with. So the Community Cultural Celebration and Expo returned, but in a virtual format. Community organizations representing a wide array of voices and cultural backgrounds sent in videos with one message for us all: “You belong here.”
Food is another way people share that message of belonging. Recipes, passed down over generations, tell us we belong to traditions and legacies that came before us. Dishes shared with friends and neighbors tell them they belong with us. Sharing food is an integral part of our rituals of belonging, from gathering around a table at a wedding or a funeral to dropping off food when someone is sick to inviting a new neighbor over for a backyard barbecue.
So we put out a call to Cedar Rapids community members to send in their recipes. We couldn’t be together to share a meal this year, but we could still share these recipes, and look forward to the day, coming soon, when we can gather around tables together once again.
This cookbook is purely based on patrons, supporters, and staff submissions. The recipes have been lightly edited for clarity, and we were not able to include submissions that came from cookbooks or blogs currently in print.
We know these recipes do not represent the full diversity of Cedar Rapids, but we hope you enjoy this glimpse into some of our community’s kitchens. Happy cooking!
3 4 Sides and Starters
5 6 THANKSGIVING SAGE STUFFING Submitted by Jade Hart (handed down from Grandma)
▫ 6 tablespoons butter ▫ 1 large onion, chopped ▫ 1 to 2 cups celery, sliced ▫ 1 package mushrooms, sliced ▫ Giblets, cooked and chopped (optional) ▫ 12 to 16 cups dried bread cubes (mixture of white and wheat breads works well - use up any old bread or buns you have) ▫ 3 to 6 cups of liquid – broth and turkey drippings for best flavor; water can also be added ▫ 2 to 3 teaspoons dried sage or several tablespoons fresh sage, chopped ▫ Salt and pepper, to taste ▫ Optional: herbs such as parsley, thyme, and marjoram, to taste
1. Sauté onion, celery, mushrooms and giblets in butter, set aside. In a large bowl, gradually begin adding liquid to dried bread cubes, mushing together until desired texture is achieved. Some people like it very mushy and uniform; I like it wet enough to hold together but still able to tell there are bread cubes. Add sage, other herbs, and salt and pepper to taste, then the sautéed mixture and gently combine with bread.
2. Turn the mixture into a large (9x13 inches or larger) pan and spread evenly. Bake at 350 degrees until heated through and crispy on top, approximately 45 minutes.
3. This can be made and refrigerated the day before, but I like to make it the morning of Thanksgiving.
7 LEMON GARLIC ROASTED POTATOES Submitted by Kelsey Culver
▫ 2 pounds russet potatoes, peeled and sliced into wedges ▫ 2 tablespoons baking soda ▫ ⅓ cup olive oil ▫ 3 cloves garlic, minced ▫ 1 ½ lemons, juiced ▫ 2 heaping tablespoons Dijon mustard ▫ 2 heaping tablespoons Greek oregano ▫ Salt and pepper, to taste
1. Preheat oven to 390 degrees. Bring four cups water to boil in a large pot. Add baking soda and potato wedges to boiling water. Boil for three minutes, then drain. In a medium bowl, mix remaining ingredients.
2. Spread potatoes in an even layer in a 9x13 inch baking dish. Pour olive oil mixture over potatoes. Let rest 15-45 minutes. Cover baking dish and bake 60 minutes. Remove cover and bake an additional 30 minutes. Serve and enjoy!
8 SIMPLE SALSA Submitted by Isabel Rios
▫ 1 ¼ pounds ripe Roma tomatoes (about 6 to 8) ▫ ½ white onion ▫ 1 jalapeno, seeded and diced ▫ fresh cilantro (about a handful) ▫ 1 large clove garlic, roughly chopped ▫ 2 tablespoons fresh lime juice ▫ ½ teaspoon chili powder ▫ ¼ teaspoon ground cumin ▫ ½ teaspoon granulated sugar (optional) ▫ ½ teaspoon oregano ▫ Salt, to taste
1. Combine all ingredients in a food processor and pulse in 1 second bursts until finely chopped. If you don’t have a food processor, you can use a blender and blend to the consistency you like. Enjoy with tortilla chips or serve with any dish!
9 10 BROCCOLI-CAULIFLOWER SALAD Submitted by Mary Sharp
I’ve been making this salad for family dinners for more than 40 years. I’ve tried variations – adding grapes, for example – but this basic version is the family’s preference. The recipe comes from the late Suzanne Skelley Siegel of Bettendorf, my former mother-in-law and a great cook.
▫ 2 bunches broccoli, broken into little florets ▫ 1 head cauliflower, broken into little florets ▫ 2 bunches green onions, chopped ▫ 6 slices bacon, cooked and crumbled (optional)
Dressing - blend together: ▫ 1 cup mayonnaise ▫ ½ cup sugar (or sugar substitute) ▫ ⅓ cup vegetable oil ▫ ⅓ cup vinegar (any kind works)
1. You can chop the vegetables, though the salad looks nicer if you break up the broccoli and cauliflower by hand. Do not add bacon until just before serving.
2. You can make this salad the day before a dinner, then add the bacon and serve. It’s actually better when it has a day to sit. Leftovers are good for three to four days.
11 POTATO LATKES Submitted by Helane Golden
▫ 2 cups potatoes, peeled and shredded ▫ 3 eggs, beaten ▫ 2 tablespoons all-purpose flour ▫ 1 ½ teaspoons salt ▫ ½ cup peanut oil for frying ▫ 1 tablespoon grated onion
1. Extract moisture from potatoes, such as by wrapping in cheese cloth and wringing. In a medium bowl, stir together potatoes, onion, eggs, flour, and salt.
2. Heat oil in a large, heavy-bottomed skillet over medium high heat. Place large spoonfuls of the potato mixture into the hot oil, pressing down to form ¼ to ½ inch thick patties. Brown on one side, turn and brown on the other. Drain on paper towels.
3. Serve with applesauce, sour cream and chopped green onions. Makes 6 servings, or 10-12 latkes. Serve hot. Happy Chanukah!
12 RED RICE Submitted by Connie Maluwelmeng
I am neither Filipino nor Chamorro, but I grew up in Guam surrounded by both cultures and their foods. Pair red rice, a Chamorro dish, with chick adobo, a Filipino dish, which you can easily find recipes for online. They are dishes I enjoy and that remind me of home!
▫ 4 cups rice ▫ 5 cups water ▫ ⅓ onion, diced ▫ Minced or powdered garlic, to taste ▫ ¼ cup oil ▫ 1 cup achote (or anatto) seeds
1. Soak the achote seeds in the water for a couple of hours before cooking. Pour water into rice cooker or pot, straining out the seeds. Stir in the rest of the ingredients.
2. If using a rice cooker, cover and let it do its thing. If using a pot on the stove top, cover, and cook on medium until water is evaporated and rice is fluffy (about 20 to 30 minutes). Enjoy! 13 14 Main Dishes
15 EASY GLUTEN-FREE CREAM CHEESE ENCHILADAS Submitted by Catherine Bruno
▫ Soft corn tortillas (to be gluten-free, check ingredient list to make sure there’s no wheat, oats, barley or rye in them) ▫ 1 8-ounce pack cream cheese ▫ 1 15-ounce can black beans ▫ 1 cup salsa ▫ 16 ounces shredded cheese ▫ 1 can of shredded cooked chicken
1. Preheat oven to 350 degrees. Melt the cream cheese in a pot and pour in salsa. stir, and add beans and chicken. Place two large spoonfuls on a soft corn tortilla and roll it. Place the rolled enchilada in a greased casserole dish. Repeat until the bottom of the casserole dish is covered. Layer with 8 ounces of shredded cheese, spread evenly. Repeat, adding another layer of enchilada rolls and cheese. Bake until the cheese on top is completely melted and the dish smells delicious - no more than 1 hour. You can cover the top with tin foil so the cheese doesn’t burn.
2. Lay on the couch and enjoy the smell of enchiladas cooking. When done, let cool, and then sit down and have a lovely meal with your family or yourself. Or freeze it and save for something delicious to eat later.
16 LEMON RICOTTA PANCAKES Submitted by Tina Pipkin
▫ 2 cups all-purpose flour ▫ ¼ cup sugar ▫ 1 ½ teaspoons baking soda ▫ ¼ teaspoon baking powder ▫ ¼ teaspoon salt ▫ 2 eggs ▫ 1 ½ cups whole milk ▫ 1 cup full-fat ricotta cheese ▫ 1 ½ teaspoon vanilla ▫ ¼ cup fresh lemon juice ▫ 2 teaspoons lemon zest ▫ Maple syrup for serving
1. In a large bowl, add the flour, sugar, baking soda, baking powder and salt; whisk well to combine and set aside. In another bowl, lightly whisk eggs. Add milk, ricotta, and vanilla, and combine. Stir the wet mixture into the dry, just enough to combine. Fold in the lemon juice and zest. Do not overmix the batter.
2. Pour batter by ⅓ cups onto a buttered hot pan or griddle. Cook for about 3 minutes before flipping over, or until small bubbles form on top. Cook on the second side until golden brown, about 1 to 2 minutes. Repeat with remaining batter. Serve warm with toppings like butter, maple syrup, fresh berries or whipped cream.
17 WILD RICE CASSEROLE Submitted by Susan Winegarden
▫ 1 cup wild rice ▫ 1 cup brown rice ▫ 1 14.5-ounce can diced tomatoes ▫ 2 4-ounce cans mushrooms ▫ 1 cup onion, chopped ▫ 1 tablespoon olive oil ▫ 2 2.25-ounce cans sliced ripe olives ▫ ½ teaspoon salt ▫ ½ teaspoon pepper ▫ 2 cups water ▫ 1 cup grated cheddar cheese
1. Wash rice, soak overnight and drain. Preheat oven to 350 degrees. Combine all ingredients except cheese in an ungreased flat casserole. Sprinkle cheese on top. Cover and bake one hour. Add water if dry. Freezes well.
18 HAMBURGER SOUP Submitted by Karol Cooper
▫ 1 pound ground beef, browned ▫ 1 16-ounce can diced tomatoes ▫ 5 cups water ▫ ¼ cup ketchup ▫ 1 cup onions, chopped ▫ 1 cup celery, sliced ▫ 1 cup carrots, diced ▫ 1 tablespoon instant beef bouillon or bouillon cube ▫ 2 teaspoons seasoned salt ▫ 1 bay leaf (optional) ▫ Dried basil, to taste (optional) ▫ ⅓ cup quick-cooking barley ▫ Salt and pepper, to taste
1. Add all ingredients except barley to pot and simmer until vegetables are tender. Add barley and continue to simmer until tender.
19 PASSOVER MAC & CHEESE Submitted by Temple Judah
During Passover we don’t eat foods with leavening in them, because when the Israelites left Egypt in the Book of Exodus, they left in such haste they didn’t have time to let their bread rise, so they baked it as is. So for the week of Passover, we honor that action by also not eating any food that has been given time to rise.
▫ 3 large eggs ▫ 1 teaspoon pepper ▫ 1 teaspoon salt ▫ 1 pint cottage cheese ▫ 1 pound cheddar cheese ▫ 1 cup milk ▫ 3 cups matzah farfel (or 6 matzah, broken up) ▫ 1 stick butter (cut into 16 pieces)
1. Preheat oven to 350 degrees. Grease a 2-quart casserole dish. Beat two eggs well with a wire whisk and pour over farfel. Cut up cheese into small pieces. Beat remaining egg with whisk; stir in milk, salt, and pepper.
2. Layer in casserole dish as follows: half the matzah farfel, half the cheese, half the cottage cheese, and half the butter. Repeat. Distribute each layer evenly. Pour the milk mixture over the top.
3. Cover and bake for 30 minutes. Uncover, stir, and bake 10 to 15 minutes to brown.
20 PORK CHOP GARDEN CASSEROLE Submitted by The History Center This recipe is by Mrs. Edwin Trachta.
▫ 2 cans green beans ▫ 1 can whole kernel corn ▫ 1 tablespoon cornstarch ▫ 1 teaspoon Worcestershire sauce ▫ 1 tablespoon onion, minced ▫ 1 teaspoon salt ▫ ¼ teaspoon pepper ▫ ½ teaspoon celery seed ▫ 6 pork chops
1. Preheat oven to 350 degrees. Drain beans and corn and combine in casserole dish. Blend cornstarch with a bit of water or liquid from vegetables. Add all remaining ingredients except pork chops, and pour over beans and corn. Brown chops slowly in a bit of fat in a skillet and arrange over casserole mixture. Cover and bake one hour or until chops are tender. Uncover and bake 10 minutes longer. Makes 6 servings.
21 VEGAN ISHTOO Submitted by Satish Jayaraj
This is a dish I’ve had since childhood. It is a traditional South Indian dish from Kerala made with mutton. You can also use chicken, but I’ve since come to enjoy the vegan variant. It is a very warming dish, perfect for when it is cold outside or when you just want your mood lifted.
All spices and produce are available at Indian stores in Cedar Rapids.
▫ 3 tablespoons vegetable oil (You can ▫ 1 cup water use less oil, but Indian cooking is ▫ 1 can coconut milk fast in the beginning, so the extra oil ▫ 4 medium potatoes, cubed gives you a safety net so the spices ▫ 1 pack frozen peas don’t burn.) ▫ 4 to 5 carrots, chopped ▫ 1 large onion, diced ▫ Salt, to taste ▫ 2 green chilies, diced (Remove seeds and white membrane if you want to cut the spice.) Spice mix: ▫ 8 curry leaves ▫ 3 to 4 cloves ▫ 3 cloves garlic, finely chopped ▫ 3 cardamon pods, cracked ▫ ½ inch piece ginger, finely chopped ▫ 1 inch cinnamon stick
1. Heat oil over high heat. Add spice mix and fry for 10 seconds while stirring lightly. After a couple of minutes or once the aroma is prevalent, add chopped onions and stir. Some moisture should come out from the onions. When the onions become translucent, add garlic, ginger, and chilies, and stir for forty seconds. Add vegetables with a half cup of water and desired salt. Add another half cup of water. Add a little less than half the can of coconut milk. Bring to a boil, then reduce heat, cover and simmer for 15 to 20 minutes. Check at least once, halfway through, to see if you need more water and to stir.
2. Remove lid, turn off heat, and pour in remaining coconut milk and stir. If you wish, you can also pick out the spice bits, or pick them out while eating, as I do. (The cloves become soft and are harmless, but the cardamon pods will be unpleasant to bite into.)
3. Serve with rice, preferably basmati rice, because that’s just the best rice ever. 22 SWISS STEAK Submitted by Melia Tatman
▫ 2 pounds round steak ▫ 1 large onion, sliced ▫ 1 quart tomatoes ▫ Celery (optional) ▫ Mushrooms (optional) ▫ Worcestershire sauce ▫ Flour for dredging, about 1 cup ▫ Salt and pepper, to taste
1. Preheat oven to 300 degrees. Cut round steak into serving sizes. Dredge meat in a flour, salt, and pepper mixture. Tenderize with meat mallet. Brown meat in oil. Sprinkle each side of each piece with Worcestershire sauce.
2. Slice onion on meat and top with tomatoes and, if desired, chopped celery and sliced mushrooms. Bake at 300 degrees for 2.5 hours or until tender. This is a Tatman family favorite!
23 24 GOULASH Submitted by Carol Frischkorn
My parents created this recipe together when they were newlyweds, and it has since become a family staple we’ve been making for 50 years! The pinch of sugar is my great grandmother’s influence.
▫ 1 pound macaroni (2 cups uncooked) ▫ 2 pounds ground beef ▫ 1 onion, diced ▫ 2 cans tomato soup ▫ 2 soup cans of water ▫ 1 12-ounce can tomato paste ▫ 1 tablespoon Worcestershire sauce ▫ 1 teaspoon chili powder ▫ Pinch brown sugar
1. In a large pot, boil the macaroni until tender (15-20 minutes). Drain, set aside in strainer. Brown the ground beef in the pot, drain. Add onion to ground beef and cook until soft. Add remaining ingredients. Cover and bring to a boil on medium heat, stirring frequently. Reduce heat to low and add macaroni to mixture. Serve with grated parmesan (optional). Makes a bunch!
25 26 Just Desserts
27 KRINGLE Submitted by Cindy Erickson
▫ 2 cups flour ▫ 1 cup and 1 tablespoon water ▫ 1 cup butter ▫ 4 eggs ▫ 1 teaspoon almond extract
Kringle Pastry:
1. Preheat oven to 400 degrees. Layer 1: Combine 1 cup flour, ½ cup butter and 1 tablespoon water; mix like a pie crust with a fork. Pat onto a cookie sheet.
2. Layer 2: Heat 1 cup water and ½ cup butter until boiling. Remove from heat. Add 1 cup flour and stir until smooth. Add 4 eggs, one at a time, beating mixture after each egg. Stir in almond extract.
3. Spread layer 2 over layer 1 and bake 30 minutes.
Frosting:
▫ 1 cup powdered sugar ▫ 1 tablespoon butter ▫ 1 teaspoon almond extract
4. Combine and drizzle over top of baked dish after it has cooled.
28 GERMAN BROWN PEPPERNUTS (PFEFFERNÜSSE COOKIES) Submitted by Ina Boeke
My husband’s grandmother came to Iowa from Hamburg, Germany via Ellis Island when she was 17. The ship Pretoria’s manifest said she had $80. She made these little cookies every year for Christmas.
▫ ¾ cup oleo, or margarine ▫ 1 cup sugar ▫ ½ cup white syrup ▫ ½ cup dark molasses ▫ 1 teaspoon baking soda ▫ 2 eggs ▫ 6 cups flour for batter, plus a little extra for rolling out ▫ 2 teaspoons ground cloves ▫ 2 teaspoons cinnamon ▫ 1 teaspoon ground ginger ▫ ¾ cup walnuts, chopped
1. Melt oleo, sugar, syrup and molasses over medium heat, but do not boil. Remove from heat and add baking soda. The mixture will bubble. Let cool. Beat in eggs. In a separate bowl, combine flour, cloves, cinnamon and ginger. Mix into batter. tirS in chopped walnuts. Batter will be thick. Refrigerate for 1-2 hours.
2. Preheat oven to 350 degrees. Roll out batter on floured surface until about the thickness of a dime. Cut into ¼-inch pieces and bake on a cookie sheet for 14 minutes or until crispy.
29 PEANUT BUTTER ROUNDUPS Submitted by Karol Cooper
▫ 1 cup margarine ▫ 1 cup brown sugar ▫ ¾ cup white sugar ▫ 2 eggs ▫ 1 cup peanut butter (crunchy or smooth) ▫ 2 cups flour ▫ 2 teaspoons baking soda ▫ ½ teaspoon salt ▫ 1 cup quick cooking oatmeal ▫ 1 to 1 ½ cups chocolate chips (optional)
1. Preheat oven to 350 degrees. Cream margarine, eggs, peanut butter, and sugars together. Add flour, baking soda, oatmeal, and salt, and mix well. tirS in chocolate chips if using.
2. Shape into balls or use a cookie scoop to drop cookies onto ungreased cookie sheet, then flatten them criss-cross with a fork. Bake until golden, about 10-12 minutes.
30 FROSTED APPLE SQUARES Submitted by Susan Winegarden
Dough: ▫ 3 cups flour ▫ ½ teaspoon salt ▫ 2 teaspoons baking powder ▫ ½ cup sugar ▫ 1 cup shortening ▫ 1 egg ▫ ½ cup water
Filling: ▫ 1 pound apples, peeled, cored, and sliced ▫ 1 cup sugar ▫ 2 tablespoons tapioca ▫ 1 teaspoon cinnamon
1. Combine flour, salt, baking powder and sugar and cut in shortening. Mix in egg and water. Chill dough.
2. Preheat oven to 350 degrees. Roll out two thirds of the dough and place on cookie sheet. Mix filling ingredients together and cover the rolled dough with filling. Top with remaining dough. Do not seal.
3. Bake 1 hour. Frost with vanilla icing while hot (powdered sugar, milk, vanilla).
31 POPPY SEED CAKE Submitted by Andrea Jilovec
My recipe for poppy seed cake is very special to me. My mother was a supreme baker of light and lovely kolaches, gooey caramel cinnamon rolls, cakes, pies, and cookies. This cake was reserved for special occasions, and I cherished the times it would appear in the kitchen. I baked one recently for a special birthday, and with help from Heaven, it had the crumb and deep satisfying flavor exactly as I remembered. I share it lovingly with others.
▫ ¼ cup poppy seeds ▫ 1 cup sour milk (Make sour milk by adding 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Stir and let stand for 5 minutes before using.) ▫ 1 ½ cup sugar ▫ 1 cup butter or margarine ▫ 4 eggs ▫ 1 teaspoon vanilla extract ▫ 2 ½ cups all-purpose flour ▫ 1 teaspoon baking soda ▫ 2 teaspoons baking powder ▫ Vanilla glaze or icing
1. The day before, or early on the same day, soak the poppy seeds in sour milk for 5 to 6 hours.
2. Preheat oven to 350 degrees. Cream the butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla and the poppy seed mixture. In another bowl, thoroughly combine the dry ingredients. Add to the liquid ingredients and mix well.
3. Pour into greased and floured pans; use either two cake pans, one 9x13 inch baking pan, or one Bundt pan. Bake approximately 1 hour, depending on pan size. Round cake or baking pans require less time. Cool completely before drizzling with icing or glaze.
32 MRS. NIELSON’S COFFEECAKE Submitted by Susan Winegarden
Mrs. Nielson was an old friend of Grandma Elsie’s in Muscatine.
▫ 2 packages yeast ▫ ⅓ cup lukewarm water ▫ ⅔ cup and 1 teaspoon sugar ▫ 1 cup milk ▫ ⅓ cup butter ▫ 3 eggs, beaten ▫ ⅔ cup sugar ▫ ½ teaspoon salt ▫ 1 teaspoon cardamom ▫ 4 to 4 ½ cups flour
1. Mix yeast, water, and 1 teaspoon sugar and let stand about 10 minutes, until doubled. While waiting, mix milk and butter and heat until warm. In a separate bowl, combine eggs, ⅔ cup sugar, salt, and cardamom. Add milk and butter mixture to egg mixture, then add yeast mixture. Add flour, combine, and let batter rise in bowl. Punch down, divide in half, and place in two 8-inch greased cake pans. Let rise again.
2. Preheat oven to 350 degrees. Sprinkle cinnamon sugar over the top of the loaves. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean.
3. Let cool. Slice across in ½ inch slices. Spread with butter. Peanut butter is also good. Leftover coffeecake slices are also good toasted.
33 GRANDMA MARY’S FROZEN FRUIT SALAD Submitted by Stephanie Hall
▫ 8 ounces cream cheese ▫ 2 tablespoons cream or milk ▫ 2 tablespoons lemon juice ▫ ⅓ cup mayonnaise ▫ Pinch of salt ▫ 2 tablespoons sugar ▫ 1 cup whipping cream ▫ 1 cup crushed pineapple, drained ▫ 1 cup mandarin oranges, drained ▫ 1 cup banana, sliced ▫ ½ cup canned cherries, drained ▫ ½ cup maraschino cherries, drained ▫ A few handfuls small marshmallows
1. Mix cream cheese and cream or milk. Add lemon juice, mayonnaise and salt. Cream sugar and whipping cream in separate bowl and add to mixture. Add marshmallows and fruit – use the above suggestions or others as you like. Scoop into custard dishes (it will take about 10) and freeze overnight.
34 STRAWBERRY BANANA SMOOTHIE Submitted by Sharon Miller
▫ ¼ to ½ cup sugar ▫ ⅓ cup water ▫ 4 cups strawberries, sliced ▫ 2 frozen bananas, cut into chunks
1. Put all in blender and blend until smooth.
35 GREAT UNCLE BEN’S BUTTERMILK BANANA BREAD Submitted by Tess Winter
▫ 1 cup sugar ▫ 1 stick unsalted butter ▫ 2 eggs ▫ 2 cups flour (optionally, mix 1 cup all-purpose with 1 cup whole wheat) ▫ 1 teaspoon baking soda ▫ 1 teaspoon baking powder ▫ ½ teaspoon salt ▫ 3 tablespoons buttermilk ▫ 3 ripe bananas ▫ ½ cup crushed nuts (walnuts or other; optional)
1. Preheat oven to 350 degrees. Beat eggs well. In a separate bowl, cream together sugar and butter and then mix in eggs. Alternate adding dry ingredients and buttermilk. I usually add 1 cup flour, mix, add 1 tablespoon buttermilk, mix, add the second cup of flour, mix, etc. It will become fairly thick, but no worries, it is supposed to! After it is well mixed, peel and mash bananas and mix in. Add crushed nuts.
2. This recipe makes a single 1-pound loaf or four small loaves. Grease pan - I always use the old-fashioned method of buttering and flouring my pan, and it works flawlessly – and add batter.
3. Bake for one hour or until the top springs back when pressed or a toothpick inserted in the center comes out clean. Happy baking!
36 BANANA BREAD Submitted by Jolene Whiting
This recipe is originally from Betty Crocker’s Picture Cookbook, published by McGraw-Hill, possibly around 1950. My copy is missing pages and totally worn out, but I remember looking through it as a child, and my mother referred to it often.
▫ 1 ¾ cup flour ▫ 2 teaspoons baking powder ▫ ¼ teaspoon baking soda ▫ ½ teaspoon salt ▫ ⅔ cup sugar ▫ ⅓ cup shortening such as Crisco ▫ 3 tablespoons buttermilk or milk, as needed to make a more moist loaf ▫ 2 eggs ▫ 2 ripe bananas, about 1 cup ▫ ½ cup walnuts, coarsely chopped (optional)
1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, and salt in bowl. In a separate blow, cream together sugar, shortening, and buttermilk or milk. Add eggs, bananas, and walnuts, and then add dry ingredients and combine. Bake in a greased loaf pan for 45 to 60 minutes, checking after 45 minutes, until bread is done.
37 38 39 Phone: 319.261.READ I website: CRLibrary.org I email: [email protected]