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Portuguese Sweet Potato Bread (Bolo do Caco)

Boil sweet potatoes in water with a little salt (save water). Mash the sweet potatoes and then weigh them. Add an equal weight of self rising flour. A starting point would be 1/2 kilo each. Add a little of the sweet potato water and mix with your hands. Add extra flour if necessary. When you have a nice bread dough consistency, cover the bowl and let it sit for 30-40 minutes. Take small portions and make into balls and flatten. Put them into a hot frying pan (no oil, nothing added) and let them cook about 10 minutes turning them a couple of times so they are cooked on both sides (but let the interior still be a bit moist, you can open one to check if you’re not sure).

Recipe from Patricia and Cedric–Lisbon, Portugal

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Bread Machine Bread

1 C. warm water (110 degrees)
2 T. white sugar
1 (.25 oz.) package bread machine yeast
1/4 C. vegetable oil
3 C. bread flour
1 t. salt

1. Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting and press start.

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Blackberry Banana Bread

1/2 C. butter, softened
1 C. sugar
3 ripe bananas, mashed
1 C. blackberry jam (or other fruit jam)
2 eggs, well beaten
2 C. flour
1 t. baking soda
1/2 C. chopped pecans

1. In a large mixing bowl, cream butter and sugar together. Add mashed bananas, jam, and eggs and blend well.

2. In a separate bowl, sift flour and baking soda together. Add to wet ingredients. When well mixed, stir in nuts.

3. Grease and flour a 9×5 pan or spray with cooking oil and fill.

4. Bake at 350 for approximate 1 hour.

5. Allow to cool in pan for 10 minutes. Then remove loaf and continue cooling on wire rack.

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Grandma’s Famous Cranberry Bread

2 C. sifted flour
1 C. sugar
2 t. baking powder
1/2 t. baking soda
3/4 t. salt

2 t. grated orange rind
1/3 C. orange juice
1/2 C. water
1 egg, well beaten
2 T. salad oil
1 C. fresh cranberries, halved
1 C. chopped nuts

Combine first 5 ingredients. Add remaining ingredients. Stir thoroughly until moistened.

Grease and flour bottom of a loaf pan. Bake at 350 degrees for 50-60 minutes

Recipe from Linda Betsinger

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Danish Breakfast Rolls

We spent some time with our son’s host families this past summer. A breakfast with fresh rolls, cut in half and topped with jams and cheese is a common morning meal in Denmark. I’ve tried to find a similar recipe and this one is close. The thing I thought was the most interesting is that you mix the yeast with cold water and let it rise overnight in the refrigerator. I had to convert this from metric so the amounts are odd but I don’t measure exactly for these amounts and they still turn out fine.

4.9 C. all purpose flour (I use half all-purpose and half whole wheat)
1.9 C. oats
1/2 C. flax seeds
1/2 C. sunflower or other nuts
2.9 C. water
1 pkg. yeast
3 T. honey
1 T. salt
3 T. canola oil

Poppy seeds
Sesame seeds

At Night: Mix cold water, salt, honey, oats and oil in a bowl. Add yeast and add the flour a little at a time. Add flax seeds and nuts. Cover with plastic wrap and refrigerate overnight.

Next Morning: Take the dough out of the refrigerator. Using an ice cream scoop, shape into 9 or 10 rolls and place on parchment paper lined baking sheets. Let dough rest while you preheat the oven to 430 degrees. Sprinkle with poppy seeds, sesame seeds or both.

Bake for 18- 20 minutes.

Cut in half and top with a mild white cheese and assorted jams or meat and cheese. These are eaten open-faced.

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Miracle Whip Banana Bread

1 egg
1/2 C. Miracle Whip
1 1/3 C. mashed fully ripe bananas (about 3)
1 1/2 C. flour
1 C. sugar
1/2 C. chopped walnuts
1 t. baking soda
1 t. salt
1/2 C. chocolate chips (or peanut butter, butterscotch, cinnamon)

Heat oven to 350 degrees.

Beat egg, dressing and bananas in lg. bowl with whisk until blended. Mix remaining ingredients. Add to banana mixture, stir just until moistened. Add chocolate chips.

Pour into loaf pan sprayed with cooking spray.

Bake 1 hour or until toothpick inserted comes out clean. Cool in pan 10 min., remove from pan to wire rack. Cool completely.