Breads

 This old family recipe is a favorite of ours.  I like it because it’s a great vehicle for brown bananas; plus it’s relatively healthy when I use egg beaters and oil.  Sometimes I even use a bit of whole wheat flour and stir in some ground flax seed.  I blend the first three ingredients until smooth before adding to the dry ingredients.  I like my banana bread smooth and void of chunks of bananas.  The leavening is adjusted to sea level.

 This was a tasty combination of two of our favorite recipes that made one fantastic breakfast bread.

I found this recipe in Sunset magazine as an appetizer idea.  We thought it was wonderful with a spaghetti dinner.

We’ve discovered this summer that our guests have returned to eating breakfast breads that we make for the buffet.  For a number of years, our efforts at producing delicious carbohydrates were somewhat ignored at breakfast.  This has been one of the more popular items of ’09.

These simple muffins make a delicious breakfast or a light dessert.