1 c. Wondra flour (found in flour section)
1 c. milk
1/4 tsp. salt
1/3 c. butter
2 cloves garlic, pressed
1/4 c. Parmesan cheese
1/4 c. cheddar cheese, shredded
1/4 c. scallions, chopped with greens
Melt butter in jelly roll pan (15 1/2″ x 10 1/2″ x 1″) in 450 degree oven. Mix first three ingredients; add garlic. Sprinkle cheeses and scallion over mixture. Bake for 15 to 20 minutes in 450 degree oven
1/2 c. butter (1 stick)
1 c. sugar
3 lg. very ripe bananas, mashed
2 c. sifted all purpose flour
1 tsp. baking soda
1/2 tsp. salt
12/ c. chopped nuts
Cream butter and sugar thoroughly. Add eggs one at a time, beating after each addition. Add mashed bananas and beat well. Sift flour, soda and salt together and add to butter, sugar, banana mixture, mixing well. Stir in nuts. Pour into greased and floured 9 by 5 by 3 loaf pan. Bake 350 degrees for 55 to 60 minutes. Allow to cool thoroughly before slicing.
For a short cut mixing method, melt butter and add with the mashed bananas to the well beaten eggs. Sift dry ingredients in and mix well. Stir in nuts. This makes a less fluffy, more compact moist loaf.
Some amount of whole wheat flour substituted to make 2 cups does well and is more healthful.
2 eggs, separated
1 Tbsp. plain flour
3/4 lb. canned sweetcorn, drained
salt and pepper
1 oz. butter
Whisk the egg whites until stiff. Mix together the egg yolks, flour and sweetcorn. Season with salt and pepper to taste and fold in the egg whites. Heat the butter in a large heavy-based frying pan. When the fat sizzles, drop in tablespoons of the corn batter. Fry until set and lightly browned underneath. Turn with a palette knife and fry the other side until golden. Drain and serve immediately.