Banana bread

Have all ingredients at about 70F.

Preheat oven to 350F.

Sift together:

1-3/4 cups of sifted all purpose flour

2-1/4 teaspoons double-acting baking powder

1/2 tsp of salt

Blend until creamy:

1/3 cup shortening

2/3 cup sugar

3/4 tsp grated lemon rind

Beat in:

1 to 2 beaten eggs

1 to 1-1/4 cups ripe banana pulp

Add the sifted ingredients in about three parts to the sugar mixture.

Beat the batter after each addition until smooth.

Fold in:

1/2 cup broken nutmeats

1/4 cup finely chopped apricots

Place the batter in a greased bread pan.

Bake the bread about 1 hour or until done.

Cool before slicing.

Wheat carrot bread

Preheat oven to 350F.

2 cups of finely shredded carrots

1/4 cup of lemon juice, freshly squeezed

1 cup sifted whole wheat flour

1 cup sifted cake flour

1/2 tsp of salt

1/2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 large eggs

10 Tbsps unsalted butter (melted)

3/4 cup of honey

  • In a small bowl, combine the carrots and lemon juice.
  • In a large mixing bowl, combine the dry ingredients and mix for 30 seconds to blend.
  • Add the eggs, better, honey, and carrot mixture.
  • Mix until dry ingredients are moistened.
  • Beat for 30 seconds until well mixed.
  • Place into pan (or ring mold).
  • Bake for 30 minutes, or until cake springs back when pressed and a tester comes out clean.

Finnish pancakes

6 large eggs

1 quart of fresh milk

4-5 Tbsp of sugar

1 tsp of salt

1 cup (8 oz) of flour

1 lb butter

  • Melt and brown 1/4 lb of better in a 12″ x 16″ pan.
  • Beat the eggs in separate bowl.
  • In a separate bowl add flour, sugar, and salt. Add milk slowly to avoid clumps.
  • Combine the content of both bowls into one, and pour into the pan.
  • Bake in 450F oven for 20-23 minutes.
  • Serve with hot maple syrup, jelly, or butter.

Coffee cake


1 cup of sugar

1 tsp of vanilla

1 stick of butter

1 tsp almond extract

2 cups of flour

A pinch of salt

1 tsp of baking power

1 tsp of baking soda

1 cup of sour cream

2 unbeaten eggs


1/4 cup of sugar

2 tsp of cinnamon

1/2 cup of nuts

1 tsp of instant coffee

  • Mix butter and sugar
  • Add eggs
  • Add sifted dry ingredients with sour cream alternately
  • Add flavoring.
  • Grease tube or oblong pan.
  • Alternate layers of batter and topping.
  • Bake at 350F in tube pan for 45 minutes and in an oblong pan for 25-30 minutes.

Pancakes from scratch

Serves 4 people.

1 cup of large curd cottage cheese
1 cup sour cream or yogurt
4 eggs
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp sugar
3/4 cup flour

Fresh or frozen fruit if desired (fresh blueberries or frozen raspberries work well).

  • Combine all ingredients.
  • Use a paper towel (moist with light olive oil) to wipe the pan. This will prevent the frying pan from becoming sticky, and to keep it clean between batches.
  • Scoop batter into pan.  Keep in mind that batter is liquid and will spread.
  • While first side is cooking, push fruit into moist batter and, using the back of a spoon, cover them slightly before batter sets.
  • The first side is cooked when bubbles no longer form on the surface, and batter is no longer shiny.
  • Flip the pancakes as soon as the edges are firm and the batter is almost set.
  • Cook the other side until golden.
  • If desired, place finished pancakes in 150°F oven to keep warm while cooking remaining pancakes.

Egg, cheese, & vegetable bake

1/2 cup canola or vegetable oil
1/4 lb. butter
1/2 tsp red pepper flakes
2 lbs. yellow onion – quartered and sliced
4 cloves garlic, chopped fine
4 lbs. assorted vegetables, cut fork size
8 eggs, beaten
1-1/2 lbs. swiss cheese, shredded
1 cup parsley, chopped
3 Tbsp lemon juice
salt and pepper

  • Saute first 5 ingredients until translucent.
  • Add vegetables.
  • Combine remaining ingredients.
  • Pour into greased 11 x 13 casserole.
  • Bake at 350°F for 45 minutes to an hour.

Spinach casserole


Frozen hash browns
4 eggs
4 Morning Star veggie sausage patties, thawed
1 can of condensed Cream of Mushroom soup
1/2 bag of fresh spinach
2 Cups of shredded cheese
1/4 tsp of dry mustard
1 Cup chopped white onion
1 Cup of milk


  • Preheat oven to 350F
  • Spread a light layer of hash browns on the bottom of the casserole dish
  • Cover with chopped sausage
  • Mix all remaining ingredients in bowl
  • Pour on top of hash browns and sausage
  • Cook for one hour – or make the night before!