Submitted by: Colleen and Jeff Prentiss original recipe of: Mrs. George (Cora M) Winn
1/2 cup butter 1 cup sugar 2 eggs 2 cups flour 1 teaspoon baking soda 1/2 teaspoon baking powder 3 bananas, mashed 1/2 cup walnuts, chopped Cream butter, sugar and eggs together. Add sifted dry ingredients together and mix well. Add bananas and nuts. Bake in a greased loaf pan at 350 degrees for 1 hour. This bread freezes very well.
May 7th, 2011 / Tags:Prentiss , Recipes / Categories: Casseroles and/or Hotdish, Meats, Recipe /
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Submitted by: Colleen and Jeff Prentiss
Prep Time: 1 1/4 hrs Bake Time: 25 minutes Oven Temp: 425 degrees
For 1 pie, 6 servings, you will need the following:
1 frying chicken (3 1/2 lb) cut up 1 medium onion, finely chopped 1 medium carrot, sliced 1 stalk celery, coarsely chopped 2 teaspoons salt 1/4 teaspoon dried thyme leaves 3 cups water 1/2 cup diced ham 1/2 lb. mushrooms, thinly sliced 1/4 cup butter 3 tablespoons all purpose flour dash each of pepper and nutmeg 1/2 cup thawed frozen peasWhole Wheat Pastry: Mix 3/4 cup all purpose flour, 1/4 cup whole wheat flour and 1/2 teaspoon salt. Cut in 1/3 cup firm butter and 2 tablespoons grated parmesan cheese until crumbly. Mix in 1 egg yolk (reserve white), 1 teaspoon lemon juice and about 1 1/2 tablespoons water. Blend until mixture clings together. Shape into a ball; roll out to a circle about 10 inches.
Preparation: Place chicken pieces in 4-quart kettle. Reserve 1/4 cup of onion; add remaining onion to chicken with carrot, celery, salt, thyme, water. Bring to boiling, Reduce heat, cover. Simmer until chicken is tender, about 45 minutes. Strain, reserve broth, skim and discarad fat. Bone chicken in large pieces.
Cook reserved onions, ham and mushrooms in butter in a saucepan until mushrooms brown lightly, stir in flour, pepper, nutmeg. Remove from heat. Mix in 1 1/2 cups broth. Return to heat; cook, stirring until thickened. Fold in chicken and peas.
Spread chicken mixture in 9-inch pie pan. Place pastry over, trim and flute edges. Cut slits in top. Beat egg white with 1 teaspoon water, brush crust. Bake at 425 degrees for about 24 minutes.
Submitted by: Colleen and Jeff Prentiss
Prep Tim: 15 minutes Baking time: about 40 minutes Oven Temp: 350 degrees
This easy sponge cake is quick and easy to prepare, and quite money-saving on the budget!! Very tasty, and a great compliment when served with fresh fruits such as sweet cherries, strawberries, raspberries, blueberries or peaches!
For 1 cake, which is 6 to 8 servings, you will need the following:
2 eggs 1 cup sugar 1 teaspoon vanilla 1 cup all purpose flour 1 teaspoon baking powder dash of salt 1/2 cup milk 2 tablespoon butter Almond Topping (recipe follows) Almond Topping: In a small pan, mix 1/4 cup butter, 1/4 cup sugar, 1/2 cup sliced almonds, 2 teaspoons flour and 2 tablespoons milk. Bring mixture to boiling, stirring. Spread warm over cake.
Preparation: Beat eggs and sugar until thick and pale, beat in vanilla. Mix flour, baking powder and salt. Add to egg mixture and mix to blend.
Scald milk in a small saucepan. Add butter, stirring until melted. Add milk mixture to flour mixture, mixing just enough to blend. Pour batter into a greased 8-inch baking pan.
Bake at 350 degrees until top of cake is well browned and cake tests done with a wooden toothpick inserted at center, comes out clean; about 35 to 40 minutes.
Spread lightly and evenly with Almond Topping. Place about 6 inches below broiler unit and broil until topping bubbles and browns, about 3 to 5 minutes.
Let cake cool on a wire rack for about 5 minutes. Then loosen edges and remove from pan.
***Note: This recipe calls for using an 8-inch springform baking pan, if you do not have one, don’t worry, you can use your regular round 8-inch pan or a square one.
May 7th, 2011 / Tags:Prentiss , Recipes / Categories: Breads, Cakes and Frostings, Coffee Cakes, Recipe /
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Submitted by: Colleen and Jeff Prentiss
Prep Time: 25 minutes Baking time: 40 to 45 minutes Oven Temp: 350 degrees
You will find that this cake is very quick to put together! It is tender, moist and golden-colored, flecked with pears and crisply topped with a butter brown sugar and nut layer.
For 1 coffecake, which is 6 to 8 servings, you will need the following:
1/4 cup butter, softened 1/2 cup sugar 1/2 teaspoon vanilla 1 egg 1 cup all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sour cream 1 large pear, diced (about 1 1/2 cups) Nut topping (recipe follows) Nut topping: Mix 1/2 cup packed light brown sugar, 3/4 teaspoon cinnamon and 2 tablespoons soft butter until well combined. Stir in 1/2 cup chopped walnuts.
Preparation: Cream butter and sugar until light and fluffy. Beat in vanilla, then egg, beating until smooth.
Mix flour, soda, baking powder and salt. Add to butter mixture alternately with sour cream, mixing just to blend after each addition. Fold in pears. Spread in a greased 8-inch square baking pan. Sprinkle evenly with Nut Topping.
Bake at 350 degrees for 40 to 45 minutes or until top is well browned and cake test done with a toothpick inserted near center comes out clean.
Cut into squares and serve warm or at room temperature.
