Easy - Never Fail Banana Bread

Certainly, my hankerin' for Banana Bread originated from our Grandma B (that's Great Grandma B to Michelle). However, Penny's sister's husband, Steve (our bro in-law), has had us hooked for several decades now on this version of the recipe. This version ends-up a with just a bit more "crunch" on the crust than Grandma B's version. It's great in loaf form or as muffins.

1/2 C granulated sugar

1/2 C brown sugar

2 eggs, beaten

12 tsp, baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla

2 C flour (we like to use white whole wheat)

3 Tbsp milk

1 C crushed, ripe bananas (approx. 2; we throw the ol' black ones in the freezer and just thaw/microwave them them as needed for this recipe)

1/2 C butter, melted

1/2 C chopped walnuts (very coarsely chopped)

Preheat oven to 350F. Mix all ingredients together by hand (adding bananas, butter and nuts last). Pour into greased (spray with PAM, no flour) bread pan or muffin pan. Bake at 350F for approx. 1 hr for loaves; muffins only require 25-30 minutes.

Sweet Blueberry Muffins

2 eggs

1 cup milk

1/2 cup oil

3 cups flour

1 cup sugar

4 tsp. baking powder

1 tsp. salt

2 cups fresh or frozen blueberries

Crumble topping:

1 cup flour

1/2 cup sugar

1/4 cup butter

Combine the wet and dry ingredients in separate bowls.

Once they're both mixed well, stir the wet ingredients into the dry ingredients.

Fold in the berries.

For the topping, mix the flour, sugar, and chilled butter together and sprinkle it on each muffin.

Bake at 400 degrees for 20-30 minutes. Makes 24.

Grandma B's Cinnamon Bread

Could Stellas love of cinnamon rolls be genetic???

Posted by Nancy for Grandma B.  This is Grandma Lizette Berlin's recipe that she taught to Grandma Betty Berlin.  It makes 8 loaves and was a treat to Nancy, Greg, Eric, Jill, Jay, Kathy and Carl on Fridays as we grew up.


2 c warm water
3 pkg dry yeast (Red Star not Quick)
2 Tbsp sugar
5 c warm water.
1 c oil (Lizette used bacon drippings or lard in pre-Cholesterol days)
1 c sugar
1 rounded Tbsp salt
10-14c flour 


Mix yeast water and sugar while you gather the other ingredients.  The add 5 c water, oil, sugar and salt and stir until dissolved.  Add flour 1 cup at a time, until it "feels right" (smooth and elastic).  Knead dough 2-3 minutes.  Cover and rest in a warm place until doubled.   Uncover and knead for 2-4 minutes again.  Rise again until doubled, about and hour.  Divide into eight pieces and flatten dough, sprinkle with  a  mixture of cinnamon and sugar, roll and shape into bread, coffee cake or cut into rolls.  Top the bread with cinnamon and suger.  Bake at 350F "until it is done."

No Knead Bread

This bread is so good it will make you flip!

This is only the best bread you will ever eat.  Well, I think so - I have yet to taste Matts bread.  And, it is virtually effortless!  I found this recipe at http://www.nytimes.com/2006/11/08/dining/081mrex.html .   Start this bread about 14 to 20 hours’ before you serve it.  Eat it warm from the oven - there won't be any left over.  I always bake mine in my deep 14 inch dutch oven - which by the way, is Berlin cooking heritage - Grandma B uses one for her sauces and stews as did her mother and grandmother.  Who knows before that.   Nancy.

3 cups all-purpose or bread flour, more for dusting

¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.