Banana Loaf

1-1/2 cups sugar
3 eggs
3/4 cup oil
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp allspice
2 cups bananas, mashed
1/2 cup raisins or chocolate chips

In a large bowl beat sugar and eggs until creamy. Add oil and mix well. Combine flour, baking soda, salt, cinnamon and allspice. Add to creamed mixture. Mix in bananas and raisins.

Pour into two greased and floured loaf pans and bake in 350 ̊ oven for 50 minutes or until done (test with a tooth-pick, it should come out dry). Turn out of pan when cool.

East Coast Clam Chowder

6 slices bacon, chopped
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup white wine
1 cup whipping cream
1 cup milk
7-oz can baby clams and liquid
1 bay leaf
1/4 tsp thyme
1 cup potato, grated
1 cup evaporated milk
1/4 cup fresh parsley, chopped
salt and freshly ground pepper

In a large saucepan brown bacon until crisp. Pour off half the fat. Add the onions, celery and carrots with a splash of water and sauté over medium heat about 10 minutes or until softened.

Add the wine, cream, milk, liquid from the clams, bay leaf, thyme and potato and bring to a slow simmer. Continue simmering for 15 minutes until potato softens and the chowder thickens. Add the clams, evaporated milk and parsley and cook until heated through. Season with salt and pepper to taste.

Jewish Coffee Cake

1/2 cup butter
1 cup sugar
3 eggs, beaten
1 tsp vanilla
1-3/4 cups flour
1-1/2 tsp baking powder
1 tsp baking soda
1 cup sour cream

In a large bowl beat butter and sugar until creamy. Add eggs and vanilla and mix well. Combine flour, baking powder and baking soda. Add to creamed mixture and fold in sour cream.

Pour half the batter into a greased and floured tube pan. Sprinkle with half the topping mixture. Add remaining batter and sprinkle rest of topping mixture on top. Bake in 350 ̊ oven for 45 minutes. Turn out of pan when cool.

Topping

3/4 cup brown sugar
2 tsp cinnamon

Mix ingredients together and set aside.

Lemon Loaf

1/2 cup butter
1 cup sugar
2 eggs, beaten
1/2 cup milk
1-1/2 cups flour
1 tsp baking powder
1 tsp salt
zest of lemon, grated

In a large bowl beat butter and sugar until creamy. Add eggs and milk and mix well. Combine flour, baking powder, salt and lemon zest. Add to creamed mixture. Pour into a greased loaf pan and bake in 350° oven for 50 – 60 minutes. Remove from oven and cool on a rack for 5 minutes. Prick with fork and pour drizzle over loaf. Let stand at least 1 hour before removing from pan.

Drizzle

3 tbsp lemon juice
1/4 cup sugar

Mix ingredients together and set aside.

Cinnamon Buns

enough bread dough for 1 loaf
1 cup butter
1-1/2 cups brown sugar, packed
1 cup pecans, coarsely chopped (or raisins)
1 tbsp cinnamon

In saucepan over medium heat, melt 3/4 cup of the butter with 3/4 cup of the sugar and whisk until smooth. Pour into greased 9 x 13-inch baking dish. Sprinkle with half of the pecans. Melt remaining butter. Combine remaining sugar, pecans and cinnamon.

On floured surface, roll bread dough to 18 x 14-inches. Brush with 2 tbsp melted butter, leaving 1/2-inch border and sprinkle with sugar mixture. Starting at long side, roll up tightly. Brush with remaining butter. Cut into 15 pieces and place in pan. Cover and let rise until doubled in size, about 3 hours.

Bake in 350 ̊ oven for 25 minutes or until crusts are golden and tops sound hollow when tapped. Let stand in pan for 3 minutes. Invert onto serving platter, scraping off any remaining filling in pan to drizzle over buns.

Poached Salmon with Egg Sauce

2-lbs salmon fillets
1 cup milk
1 tsp salt

Measure thickest portion of fillets to determine cooking time. In a covered pan, heat milk and salt to simmering and add salmon. Cook until fish flakes easily when tested with a fork. Allow 10 minutes cooking time per inch of thickness. Serve topped with egg sauce.

Egg Sauce

1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp freshly ground pepper
2 cups milk
2 eggs, hard boiled, shelled and coarsely chopped


Melt butter in microwave for 1 minute. Stir in flour, salt and pepper. Cook for 1 minute. Gradually whisk in milk until smooth. Cook 2 minutes at a time, whisking after each, until thickened. Stir in hard boiled eggs and cook 1 minute until heated through.