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Banana Nut Bread
Submitted by: KatjaGirl
4 cups of all purpose flour
1 1/4 cups of Nestle carnation Nonfat Dry Milk
4 teaspoons of baking powder
1 teaspoon of ground cinnamon
4 large eggs
3 1/2 cups of mashed very ripe bananas
2 cups of granulated sugar
1 cup of vegetable oil
1 cup of chopped walnuts
Preheat your oven to 350F. Grease two 9 x 5 inch loaf pans. Combine the flour, dry milk, baking powder and cinnamon in a medium bowl. Beat the eggs, bananas, sugar and oil in large mixer bowl on medium speed until well blended. Gradually beat in flour mixture, stir in the nuts. Spoon into prepared loaf pans. Bake for 60-65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes and remove to wire racks to cool completely. Makes 2 loaves.

Irish Soda Bread with Sultana Raisins
Submitted by: Barbiel
1 lb plain white flour
teaspoon salt
teaspoon baking soda
teaspoon cream of tartar
1 tablespoon sugar
ounces sultana raisins
1 cup buttermilk
(or fresh milk soured with 1 tablespoon of yoghurt)
Preheat oven to 400F. Sift flour, salt, soda and cream of tartar into a mixing bowl. Stir in sugar and sultanas. Add milk, mixing to form a firm, but not too stiff, dough. Knead lightly on a floured surface and form into a slightly flattened round. Cut a deep cross on the top of the round with a sharp knife and brush top of round with milk. Place on a greased and lightly floured baking sheet and bake in center of oven for 25 minutes. Turn the loaf upside-down on the baking sheet and return to oven for another 5 minutes. The loaf is done when it sounds hollow when tapped on the base. Wrap in a damp cloth and place on its side to cool. Makes one loaf.

Beer Cheese Bread
Submitted by: Barbiel
4 tablespoons sugar
2 tablespoons yeast
1 cup warm beer or ale (105F/115F)
5 cups flour
8 oz. extra sharp Cheddar cheese, grated
2/3 cup non-fat instant dry milk powder
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard powder
2 eggs, beaten
1 egg white
1 tablespoon sesame seeds
In a large bowl, dissolve sugar and yeast in warm beer, let stand for 5 minutes. Mix 4 1/2 cups flour, Cheddar cheese, milk powder, salt and mustard powder and eggs in a separate bowl. Stir this into yeast mixture and keep mixing until you have a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic about 10 minutes. Add remaining flour, as needed, to prevent dough from sticking. Divide dough into desired number of portions (usually 2 large or 4 small) and shape each portion into a round loaf. Place loaves on greased baking sheets, about 4-5 inches apart. Brush tops of loaves with egg white and sprinkle with sesame seeds. Take a sharp knife and cut criss-cross cuts, 1/8" deep, into top of bread. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled, about 1 1/2 hours. In the meantime, pre-heat oven to 375F. Bake for about 20 minutes, or until golden brown and hollow sounding when thumped. Cool on wire racks. Makes 2 large or 4 small loaves.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine