Dinner

The other day I tried a different bread recipe.  It was very easy because there no kneading at all in it.  I didn't have to roll it out and it was made in one pan, an angel food cake pan!

It's called Sally Lunn and dates way back in the first Gold Medal Flour Cook Book of the early 1900's.

It says that it is named after a worker in a bakery in Bath, England. 
 

This is sour cream-banana bars. 
I had some ripe banana's and needed to make something with them.
This is great for breakfast and I made a mistake by leaving out the stick of butter.
Since it has sour cream it is still moist.  I also did not put on the frosting which cut down on the fat and sugar. 
Here is the correct recipe:

SOUR CREAM-BANANA BARS
1 1/2 cups sugar
1 cup dairy sour cream
1/2 cup butter softened
2 eggs
1 1/2 cups mashed bananas
(3 large)
2 tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. baking soda
Heat oven to 375 degrees.  Spray jelly roll pan (15 1/2 X 10 1/2 X 1) with canola oil.
Mix  together ingredients with a mixer until smooth. Spread batter in pan and bake until light brown 20 to 25 minutes.  Cool and frost with Browned Butter Frosting.

BROWNED BUTTER FROSTING
Heat 1/4 cup margarine or butter over med. heat until delicate brown; remove from heat.  Mix in 2 cups powdered sugar, 1 tsp. vanilla and 3 T. milk until smooth and of spreading consistency. 
Spread on bars.

 

Vegetable Beef Soup
I started out with a boneless chuck roast 2 to 3 pounds.
I put it into a pan with some water and beef bullion cubes.
Onion powder and salt and pepper.
Cover it and bake at 375 degrees until it falls apart, 3 or so hours.

While the beef was baking I got a big pan out and put in:
5 peeled and chunked up potato's
1 large onion chunked up.
You can put any kind of vegetables in this. 
One large can tomato juice
can of green beans, corn, peas along with juice, peeled and chunked and carrots.

Add water and 4 beef bullion cubes salt and pepper to taste.
start simmering the pot and when the chuck roast is done tear it apart and add to the simmering pot along with the good juices.  Let simmer for 45 more minutes. 

SALLY LUNN
2 packages active dry yeast
1/2 cup warm water
1 1/2 cups lukewarm milk
2 tablespoons sugar
1 1/2 tsp. salt
2 eggs
1/4 cup shortening (melted)
5 1/2 cups all purpose flour
In a large mixing bowl dissolve the yeast in the warm water and then stir in the remaining ingredients.  Beat until smooth, cover and let rise in a warm place until double, about 1 hour.

Stir down the batter.  Spread in a tube pan sprayed with canola spray.  Let rise to within 1 inch of top of pan, about 45 minutes. 

Heat oven to 350 degrees.  Bake until loaf is golden brown and crusty.  45 to 50 minutes.  Remove from pan, serve warm. 
 

The finished soup

Can you smell it?

Thanks for stopping!