Banana Bread

Nothing beats a nice slice of warm banana with butter or à la mode with ice cream on the side or over the top. Can be made with or without nuts.

Ingredients
2 cups of sifted flour *
1 teaspoon of baking soda
1/4 teaspoon of salt
2 beaten eggs
3 mashed ripped bananas
1 stick of butter (1/2 cup) softened (with or without salt)
3/4 cup of brown sugar
1 teaspoon of vanilla
1/4 cup of chopped walnuts or pecans (optional)


Directions

  1. Preheat oven to 350 degrees F. Lightly grease bread pan(s) (1-9”x5”, 2 – half loaf pans, 3 – mini-loaf pans).
  2. In a separate bowl mash bananas.
  3. In a large bowl sift flour, salt baking soda.
  4. In another bowl beat together butter, brown sugar and vanilla. Then add eggs
    and bananas and blend well. Add flour to banana mixture. Once blended together
    fold in the walnuts/pecans and then pour into bread pan.
  5. Bake for 55 to 60 minutes until an inserted toothpick comes out clean. Let it
    cool a few minutes and then turn out onto wire rack for cooling.

Serving suggestions
Serve sliced with butter or warm with vanilla ice cream.

*Sift the flour to break up clumps.

Medieval Pastry Dough

From – A Propre New Booke of Cokery,

Take fine floure and a curtesy of faire water and a disshe of swete butter and a little saffron and the yolkes of two egges and make it thin and tender as ye maie

Although slightly out of the medieval period, 1545, it was typical of the pasty for pies.

Ingredients


Pinch of saffron
½ cup of water
½ cup of butter (1 stick)
3 cup of flour
2 egg yolks slightly beaten


Directions


Allow saffron to dissolve in the water.
Cut butter into flour until there are pea size crumbs.
Add egg yolks and saffron water.
Mix until well blended, add more water if necessary until everything sticks together.
Roll out to fit pie shell.
A preparing an open face pie, pick the bottom of the pie shell with a fork or use pie weights to prevent bubbling of pie shell.
Bake at 350° F or 176 ° C
Remove from oven and fill with recipe.
Use aluminum foil to cover edges or silicon pie protectors to avoid burning edges.
Cook according to directions.
A preparing a double crust pie, prick the bottom of crust with a fork, fill with recipe, add top and crimp together. Prick top to allow steam to vent and then brush on egg whites to glaze top of the pie.