Food recipes
Chocolate Chip Banana Nut Bread
Chocolate Chip Banana Nut Bread
Ingredients:
4 CUPS ALL PURPOSE FLOUR 2/3 CUP VEGETABLE OIL
2 CUP SUGAR 1/2 CUP MILK
4 TEASPOONS BAKING POWDER 1-12 OZ PKG. CHOCOLATE CHIPS
1/2 TEASPOON SALT 1 CUP CHOPPED NUTS
4 EGGS LIGHTLY BEATEN 2 CUPS MASHED RIPE BANANAS
Directions:
MIX FLOUR WITH SUGAR, BAKING POWDER AND SALT IN A LARGE BOWL. STIR EGGS, BANANAS, OIL AND
MILK UNTIL WELL BLENDED. ADD TO THE FLOUR MIXTURE; STIR JUST UNTIL MOISTENED. STIR IN
CHOCOLATE CHIPS AND NUTS. POUR INTO A WELL-GREASED DUTCH OVEN. BAKE FOR 50 MINUTES OR UNTIL
WOODED TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. COOL 5 MINUTES AND REMOVE FROM
THE PAN; FINISH COOLING ON A RACK. SERVE WARM OR WRAP AND STORE OVERNIGHT.
BACON-WRAPPED POTATO TWISTS
4 medium potatoes 2 tablespoon sliced almonds
4 yams about the same size 1/2 tablespoon sesame seeds
8 strips bacon
Cut the ends off the potatoes and yams to give a flat surface to start cutting. Using a twin-curl cutting garnishing tool, cut a
twin curl from each potato and yam. Unwind each curl and rewind a yam curl with a potato curl to produce a white and yellow
curl. This process will yield eight twists. The remaining potato and yam pieces may be stuffed and cooked separately. If the
twists are not going to be cooked immediately, place them in water to prevent discoloration.
Wrap a strip of bacon around each twist and place in a 10-inch Dutch oven. Sprinkle sliced almonds and sesame seeds over
the top. Place 8 coals under the oven and 12 on top (about 350°F). Cook for 30 to 45 minutes or until done.
NOTE: Twists can be cooked in the same Dutch oven along with the Lemon Pepper Chicken Supreme.
Yield: 8 twists (Note from the web guy...These are great!)
SPARKLING POTATOES
1 lb. bacon 1/2 lb. fresh mushrooms (cleaned & sliced)
1 large onion 1 12 oz. can Sprite
minced garlic (equal to 1 clove) salt & pepper to taste
10 med. potatoes (scrubbed with skin & diced - new red 1/2 lb. grated cheddar cheese
potatoes are our favorite) 1/2 cup chopped parsley
Fry bacon, cut in small pieces, (can be done ahead to save time) drain & add sliced onion, cook until transparent, add
minced garlic, fry a bit, then layer potatoes & mushrooms with bacon & onions. Pour 12 oz. can of sprite over top. &
sprinkle with salt & pepper. Cover and steam until tender, stir once to prevent burning. (more sprite can be added for more
moisture, too much makes it soupy) Just before serving, top with 1/2 lb. grated cheddar cheese & 1/4 cup. chopped
parsley.
CAJUN-ROASTED POTATOES
1 envelope dry onion soup mix 1/2 tsp. garlic powder
1/4 tsp. white pepper 2 lbs. red potatoes
1/4 tsp. cayenne pepper 1/3 C. olive or vegetable oil
1/4 tsp. Cajun seasoning
Preheat your kitchen oven to 400 degrees. Spray a 4 to 5-quart Dutch oven with non-stick spray and place inside oven to
preheat. Cut potatoes in medium-sized chunks; do not peel. In large zip-lock bag, combine all dry ingredients and shake
until thoroughly mixed. Add potatoes; shake to coat. Add oil and mix and knead bag to thoroughly coat potatoes.
Pour potatoes into hot Dutch oven, cover, and bake, stirring occasionally, 35 to 45 minutes or until potatoes are tender
and golden brown. Garnish with chopped parsley.
Johnny Cakes
1 cup corn meal 2 eggs
1 cup flour 2 Tbs.. lard
1 cup sugar 1 tsp. salt
1 cup milk 2 tsp. baking powder
Mix well, pour into lightly greased Dutch oven, place on hot coals, (put coals on lid too), I rotate the lid and oven in
opposite directions about every 10 minutes. Let cook for about 45 minutes or until golden brown. Serve warm with honey
butter.
Cinnamon Pull Aparts
1 small bag of Rhodes frozen rolls (white dinner rolls) a bundt cake pan
4 Tbs butter (or margarine) - melted 12" deep Dutch oven
1 C sugar cooking spray
1 Tbs cinnamon (more or less to taste) charcoal
Also needed:
Let the rolls thaw out just to a soft state without raising. Coat the bundt pan with non-stick cooking spray. Mix the sugar
and cinnamon together in a bowl. Cut each roll in 1/2 and dip each piece in the melted butter to coat and then roll it in the
sugar/sugar mixture and place in bundt pan. Continue to put coated rolls in the pan until it is about 2/3 of the way full.
Start with a cold Dutch oven and place the filled bundt pan in it. Put about 8 coals on the bottom and about 16 coals on
the lid. Cook for about 45 minutes (the actual time will vary based on the outside air temperature, wind, elevation,
charcoal, etc. so check for doneness) Rotate the pan/lid 1/4 turn every 10 minutes to help it cook evenly. When done, tip
the cake pan upside down on a plate to get the pull-aparts out and ENJOY!!!
For a tasty variation, substitute a package of Jell-O instant butterscotch pudding mix instead of the sugar/sugar mixture.
Orange Pull Aparts
12 frozen dinner rolls, thawed Citrus Glaze:
Grated peel of one orange 1 cup powdered sugar
1/4 cup melted butter 1 tbsp butter, melted
1/2 cup sugar 2 tbsp fresh orange juice
Grate orange peel and mix with sugar. Cut thawed rolls in half and place in oven. Melt butter and pour over rolls. Sprinkle
with rind/sugar mixture, reserving 1/2 cup of mixture to sprinkle on just before baking. Cover and let rise until double in
size. Bake until golden brown. Combine glaze ingredients and mix until thin. Cover rolls with glaze while warm.
Ingredients:
4 CUPS ALL PURPOSE FLOUR 2/3 CUP VEGETABLE OIL
2 CUP SUGAR 1/2 CUP MILK
4 TEASPOONS BAKING POWDER 1-12 OZ PKG. CHOCOLATE CHIPS
1/2 TEASPOON SALT 1 CUP CHOPPED NUTS
4 EGGS LIGHTLY BEATEN 2 CUPS MASHED RIPE BANANAS
Directions:
MIX FLOUR WITH SUGAR, BAKING POWDER AND SALT IN A LARGE BOWL. STIR EGGS, BANANAS, OIL AND
MILK UNTIL WELL BLENDED. ADD TO THE FLOUR MIXTURE; STIR JUST UNTIL MOISTENED. STIR IN
CHOCOLATE CHIPS AND NUTS. POUR INTO A WELL-GREASED DUTCH OVEN. BAKE FOR 50 MINUTES OR UNTIL
WOODED TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. COOL 5 MINUTES AND REMOVE FROM
THE PAN; FINISH COOLING ON A RACK. SERVE WARM OR WRAP AND STORE OVERNIGHT.
BACON-WRAPPED POTATO TWISTS
4 medium potatoes 2 tablespoon sliced almonds
4 yams about the same size 1/2 tablespoon sesame seeds
8 strips bacon
Cut the ends off the potatoes and yams to give a flat surface to start cutting. Using a twin-curl cutting garnishing tool, cut a
twin curl from each potato and yam. Unwind each curl and rewind a yam curl with a potato curl to produce a white and yellow
curl. This process will yield eight twists. The remaining potato and yam pieces may be stuffed and cooked separately. If the
twists are not going to be cooked immediately, place them in water to prevent discoloration.
Wrap a strip of bacon around each twist and place in a 10-inch Dutch oven. Sprinkle sliced almonds and sesame seeds over
the top. Place 8 coals under the oven and 12 on top (about 350°F). Cook for 30 to 45 minutes or until done.
NOTE: Twists can be cooked in the same Dutch oven along with the Lemon Pepper Chicken Supreme.
Yield: 8 twists (Note from the web guy...These are great!)
SPARKLING POTATOES
1 lb. bacon 1/2 lb. fresh mushrooms (cleaned & sliced)
1 large onion 1 12 oz. can Sprite
minced garlic (equal to 1 clove) salt & pepper to taste
10 med. potatoes (scrubbed with skin & diced - new red 1/2 lb. grated cheddar cheese
potatoes are our favorite) 1/2 cup chopped parsley
Fry bacon, cut in small pieces, (can be done ahead to save time) drain & add sliced onion, cook until transparent, add
minced garlic, fry a bit, then layer potatoes & mushrooms with bacon & onions. Pour 12 oz. can of sprite over top. &
sprinkle with salt & pepper. Cover and steam until tender, stir once to prevent burning. (more sprite can be added for more
moisture, too much makes it soupy) Just before serving, top with 1/2 lb. grated cheddar cheese & 1/4 cup. chopped
parsley.
CAJUN-ROASTED POTATOES
1 envelope dry onion soup mix 1/2 tsp. garlic powder
1/4 tsp. white pepper 2 lbs. red potatoes
1/4 tsp. cayenne pepper 1/3 C. olive or vegetable oil
1/4 tsp. Cajun seasoning
Preheat your kitchen oven to 400 degrees. Spray a 4 to 5-quart Dutch oven with non-stick spray and place inside oven to
preheat. Cut potatoes in medium-sized chunks; do not peel. In large zip-lock bag, combine all dry ingredients and shake
until thoroughly mixed. Add potatoes; shake to coat. Add oil and mix and knead bag to thoroughly coat potatoes.
Pour potatoes into hot Dutch oven, cover, and bake, stirring occasionally, 35 to 45 minutes or until potatoes are tender
and golden brown. Garnish with chopped parsley.
Johnny Cakes
1 cup corn meal 2 eggs
1 cup flour 2 Tbs.. lard
1 cup sugar 1 tsp. salt
1 cup milk 2 tsp. baking powder
Mix well, pour into lightly greased Dutch oven, place on hot coals, (put coals on lid too), I rotate the lid and oven in
opposite directions about every 10 minutes. Let cook for about 45 minutes or until golden brown. Serve warm with honey
butter.
Cinnamon Pull Aparts
1 small bag of Rhodes frozen rolls (white dinner rolls) a bundt cake pan
4 Tbs butter (or margarine) - melted 12" deep Dutch oven
1 C sugar cooking spray
1 Tbs cinnamon (more or less to taste) charcoal
Also needed:
Let the rolls thaw out just to a soft state without raising. Coat the bundt pan with non-stick cooking spray. Mix the sugar
and cinnamon together in a bowl. Cut each roll in 1/2 and dip each piece in the melted butter to coat and then roll it in the
sugar/sugar mixture and place in bundt pan. Continue to put coated rolls in the pan until it is about 2/3 of the way full.
Start with a cold Dutch oven and place the filled bundt pan in it. Put about 8 coals on the bottom and about 16 coals on
the lid. Cook for about 45 minutes (the actual time will vary based on the outside air temperature, wind, elevation,
charcoal, etc. so check for doneness) Rotate the pan/lid 1/4 turn every 10 minutes to help it cook evenly. When done, tip
the cake pan upside down on a plate to get the pull-aparts out and ENJOY!!!
For a tasty variation, substitute a package of Jell-O instant butterscotch pudding mix instead of the sugar/sugar mixture.
Orange Pull Aparts
12 frozen dinner rolls, thawed Citrus Glaze:
Grated peel of one orange 1 cup powdered sugar
1/4 cup melted butter 1 tbsp butter, melted
1/2 cup sugar 2 tbsp fresh orange juice
Grate orange peel and mix with sugar. Cut thawed rolls in half and place in oven. Melt butter and pour over rolls. Sprinkle
with rind/sugar mixture, reserving 1/2 cup of mixture to sprinkle on just before baking. Cover and let rise until double in
size. Bake until golden brown. Combine glaze ingredients and mix until thin. Cover rolls with glaze while warm.
Printed from https://recipe.bluelayer.org/recipe/66241/chocolate-chip-banana-nut-bread