Cheesy Buttery Biscuit Sticks

When our three sons were growing up I worked, either away or in our home.  That was the time of 'the super mom'.  I could do it all and handle it all...  Don't even begin to ask me how I did all the things I did.  I remember burning the candle at both ends and in the middle.  I got up early, ran all day and stayed up late at night to get everything done.  I was like most of the women of my generation.  Most of us didn't have big major positions in corporations but we certainly had jobs, family and all that.  I think the hardest thing of all was trying to figure out what to fix for dinner.  I know that sounds funny but we didn't have the fast food options and the take outs that are available today.  Besides, we didn't have a lot of extra money to spend on food so nearly all meals were prepared at home.  I remember always having bread on the table when I was growing up so there was always bread on my table.  I have always considered it part of a complete meal and what a great way to help fill up those growing boys of ours.  This recipe for Cheesy Buttery Biscuit Sticks was one of my favorite quick and easy breads.  They were always good and so very fresh!  Besides that, I always had the ingredients in the pantry and fridge.

 Cheesy Buttery Biscuit Sticks

1/4 cup Butter, melted

1 1/4 cups Flour

2 teaspoons granulated Sugar

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/2 cup Cheddar Cheese, grated (optional, of course)

2/3 cup Milk

Preheat oven to 450˚.  In your oven or microwave, melt Butter in an 8 or 9 inch square pan - just until melted.  I like to use a glass baking dish for these Biscuit Sticks.

In a large mixing bowl, stir together the Flour, Sugar, Baking Powder and Salt.  Toss in the grated Cheddar Cheese.  Add Milk to dry ingredients and stir just until dough clings together.  Sprinkle a little flour onto your board and knead lightly about 10 times.  Pat the dough out to 1/2 inch thick and 8 or 9 inches square, to fit your pan.  With a floured knife, cut the dough in half, and then into sticks about 1 inch wide.  You should have 16 to 18 Biscuit Sticks. Dip each stick, turning over in the melted butter to coat, and place into two rows in your pan.  Bake for 12 to 15 minutes, until golden brown.  Serve hot.

Makes 16 to 18 Buttery Biscuit Sticks.

Banana Nut Bread

I have always been a banana fan!  I always liked that they were so easy to pick up and go.  Now husband John is not so much a fan.  He will only eat a banana if it is green and hard and very rarely.  Oh, he is missing so much!  However, when I find that I have what he calls old bananas, I throw any that are not being eaten fast enough into a bag that I keep in the freezer.  Then, ta da!  I make Banana Bread with them, when the mood strikes me.  John really likes Banana Bread.  The recipe that I use for Banana Nut Bread came from one of those special family cookbooks that was made up to share favorite family recipes.  It is The Lynch Family Favorites cookbook compiled by my mother in law's family years ago.  She was Cleo Margaret Lynch Lutzow.  The recipe was submitted by Margaret Lynch Erdmann and was originally called Aunt Kathleen's Banana Bread.  Over the years I have made very few changes in this recipe.  I did put in the part about combining the baking soda with the milk to make sour milk and I add the cinnamon and sugar mixture to the top of the bread before I cook it.  This is because I think it looks pretty and I like it that way.  I hope you enjoy this easy and tasty quick bread as much as my family has.

                                    BANANA NUT BREAD
                                         (Aunt Kathleen’s)  

1/2 cup shortening

1/2 cup granulated sugar

1/2 cup brown sugar - packed

2 eggs, beaten

1/2 cup sour milk (add 1 teaspoon baking soda to regular milk)

2 cups flour

3 ripe bananas, mashed (use med. to large bananas)

1/8 teaspoon salt

1 cup walnuts, course chopped

Heat oven to 350 degrees. Cream shortening and sugars with mixer until light.  Add beaten eggs.  Add the milk/soda mixture.  Stir in flour, bananas and salt.  Mix well.  Stir in the chopped nuts.  spray and flour a loaf pan.  Fill pan 1/2 to 3/4 full - I like to sprinkle a mixture of granulated sugar and cinnamon on the top before baking.  Bake for approximately 1 hour - test for doneness by inserting a toothpick into bread, when the toothpick comes out clean the bread is done.  If you are like me and are using smaller loaf pans, you will need to adjust the cooking time accordingly. 

Remove bread from loaf pan and wrap it in a paper towel to cool.

Wrap loaves in plastic wrap to store.  These loaves freeze well. 

This recipe makes 1 loaf.  I usually use the aluminum pans from the store to make my breads.  They are easy, throw away and a little smaller than a true loaf pan.  I get 1 of the aluminum regular size loaves and 2 of those smaller, individual size loaves from one batch of this recipe.