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Carol's Best Recipes
Experience a taste of our California bed and breakfast inn in your own kitchen with these delicious country recipes.
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Yummy Banana Nut Bread is Always a Favorite! |
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2/3 c. butter, softened
1 1/3 c. brown sugar, firmly packed
1 1/3 c. sugar
4 eggs
2 2/3 c. overripe bananas. mashed
1 c. buttermilk
2 tsp. vanilla |
3 1/2 c. flour
2 tsp. soda
1 tsp. salt (optional)
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
1 1/3 c. chopped walnuts (or more) |
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Cream together butter and sugars until fluffy. Gradually add eggs, beating until well blended. Blend in buttermilk, vanilla and mashed bananas. Sift together (or blend well) dry ingredients and add to banana mixture. Fold in walnuts. Pour into three greased 9 x 5 inch loaf pans and bake 60-70 minutes at 350 degrees. Allow to cool in pan for about 10 minutes. Remove from pan and cool on wire rack. Moist and delicious! Freezes well.
(Note 1: This bread is richly delicious substituting 1/2 the flour for stone ground whole wheat flour. Increase buttermilk to 1 1/3 cups or bananas to 3 cups).
(Note 2: For muffins, pour into muffin cups or greased muffin tins and bake at 350 degrees for 22-28 minutes. Makes about 3 dozen medium muffins). |
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Delicious Orangeade for Summer Refreshment! |
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1 c. sugar (or less)
1 c. water
rind of 2 lemons, cut into pieces |
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2 c. freshly squeezed orange juice
1/4 c. freshly squeezed lemon juice
4 c. ice water |
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Combine sugar, water and lemon rind in a saucepan. Stir over low heat until sugar is dissolved. Bring to a boil. Boil about 7 minutes. Cool. Remove lemon rind, if desired. To cooled mixture add juices and ice water. Refrigerate. At serving time, pour over ice cubes in tall glasses. About 6 servings. |
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Zucchini Bread With Walnuts and Raisins!
from Kim Fellows, daughter of Carol Rosedale |
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2 tsp. soda
1/2 tsp. baking powder
1 tsp. salt (optional)
1 tsp. cinnamon
1 tsp. cloves
1 c. walnuts, chopped
2/3 c. raisins |
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2/3 c. butter, softened
1 2/3 c. sugar
1 c. brown sugar, firmly packed
4 eggs
3 c. peeled and shredded zucchini
1 c. thick buttermilk
2 tsp. vanilla
3 1/3 c. flour |
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Cream together butter and sugars until fluffy. Gradually add eggs beating until well blended. Blend in buttermilk and vanilla. Stir in zucchini. Thoroughly blend dry ingredients (or sift together) and add to zucchini mixture. Fold in walnuts and raisins. Pour into three greased 9 x 5 inch loaf pans and bake 60-70 minutes at 350 degrees. Allow to cool in pan for 10-15 minutes. Remove from pan and cool on wire rack. Freezes well.
(Note: For muffins, pour into muffin cups or greased muffin tins and bake for 22-28 minutes. Makes about 3 dozen medium muffins). |
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Get a copy of the
Citrus Country Favorites cookbook!
Filled with great recipes from the
Orange Cove Women's Club,
Orange Cove, California.
Get a copy by sending
$8.00 plus $2.95 shipping and handling. Additional copies in the same order are
$8 each, and $.75
additional shipping per
copy. (Sorry...no CODs). Make your check out to:
Orange Cove Women's Club
and send to:
Carol Rosedale
OC Women's Club
12124 Avenue 468
Orange Cove, CA. 93646
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Cover art by
Jana Botkin, Exeter, CA.
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Rates and Reservations | Area Activities | Photo Tour
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