This recipe was typed onto an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

BANANA BREAD

1/2 c. butter or Crisco
1 c. sugar
2 eggs
3 bananas

Blend all together and add:

2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 c. chopped nuts

Bake in a loaf pan 350 for 50 min. (larger than regular loaf pan)

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Corn Bread

Beat with mixer:

2 eggs
1 1/2 c. butter
3 T. melted shortening (lard)
1 1/2 c. buttermilk (add 1 T. vinegar to milk)

Stir in with spoon:

1 1/2 c. yellow corn meal
1 tsp. salt
1 c. flour
3/4 tsp. baking soda

Put in 11×7″ pan.

400° for 30 minutes (glass pan 375°)

*Can cut in half and make in 8×8″ pan.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Banana Pecan Nut Bread
350°

Cream 1/2 c butter and 1 c. sugar & 2 eggs.

Sift together:

2 c. flour
1/2 t salt
2 t b. powder
1/2 t b. soda
1/4 t. ground nutmeg

Add alternately to creamed mixture with 1 c. mashed bananas

Quickly stir in 1/2 c. chopped pecans

Spray pans with Pam

2 sm loafs = 35 min or 1 lg. 9 5/8 x 5 1/2 x 2 3/4 – 45 to 50 min

Can be frozen

This recipe for banana bread was written on an index card and found in a large collection, date unknown. There’s a name in the top right corner (Hazel Ford), I believe that’s the recipe author. Recipe is typed below along with a scanned copy (front side only).

Banana Bread

Sift before measuring:

2 c. bread flour

Resift with:

1/2 teasp. baking powder
1/2 teasp. soda
1/4 teasp. salt

Cream until light:

3/4 c. sugar
1/4 c. butter

Beat until light & stir in:

1 egg

Beat in:

2/3 c. mashed bananas (about 2 medium)

Stir these ingredients into the flour mixture in about 3 parts (until blended only) alternately with thirds of:

3 tablespoons sour milk or buttermilk

Add 1/2 c. broken nuts (optional)

Put batter in greased 8 x 4 loaf pan. Bake at 350° for about 1 hour.

Here’s a handwritten recipe with step-by-step instructions for making homemade bread. This was found in a large collection of recipes, date unknown. I’ve typed the recipe out below pretty much as-is but I did separate into more paragraphs for easier reading. I’ve also scanned both sides of the recipe card and added them below.

White Bread

6 1/2 to 7 c. flour
3 tbsp sugar
1 tbsp salt
1 pkg. dry yeast
1/4 c. lukewarm water
2 c. warm water
2 tbsp shortening

Measure the minimal amt. of 6 1/2 c. flour into a large bowl and make a well in center. Put the sugar and salt into the well. Dissolve the yeast in the lukewarm water and put in, along with the warm water, into the well. Stir rapidly with a circular motion, working out to get more flour until the liquid is absorbed.

Add the shortening in small blobs and work it in with your hands if necessary. Continue working with hands until all the flour is taken up and the dough comes away from the sides of the bowl.

Turn it out on a floured surface and knead till firm & elastic (about 10 min) using what you need of the remaining flour to dust the surface.

Place the dough in a greased bowl, turn to coat the other side, cover first with waxed paper, then with a cloth. Let rise till double in bulk in a warm place that is free of draft.

Punch down and let rise till almost double.

Divide dough in half and shape into loaves, pierce each loaf about 4 times to puncture any remaining air holes. Place in a warm spot cover with a cloth and let rise until just over double in bulk.

Bake in a preheated oven at 400° for 25 min.

This recipe makes 2 loaves but for a large family you can double it for 4, triple it for 6 or quadruple it for 8. Just remember that the kneading time should be increased to 15 min. for 4 to 6 loaves & 20 minutes for 8.

This was clipped from cardboard packaging of some kind, maybe a box of Kellogg’s Bran Flakes since it’s one of the required ingredients. The name of the recipe wasn’t on the clipping so I guessed. Recipe is typed below along with a scanned copy.

Bran Flakes & Hot Roll Mix Bread Recipe

1 cup KELLOGG’S 40% BRAN FLAKES
1/4 cup wheat germ
1/2 teaspoon salt
1/2 cup boiling water
1 tablespoon margarine or butter
1 tablespoon honey
1 pkg. PILLSBURY HOT ROLL MIX
1/2 cup warm water (105°-115°F.)
2 eggs

In large bowl, combine first six (6) ingredients. Dissolve yeast from Hot Roll Mix in warm water. Stir yeast and eggs into cereal mixture. Add flour mixture; blend well. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. Generously grease 9 x 5 or 8 x 4-inch loaf pan. Stir down dough. Spoon into greased pan. Cover; let rise in warm place until light and doubled in size, 30 to 40 minutes. Preheat oven to 375° F. Bake 40 to 50 minutes or until deep golden brown. If loaf becomes too brown, cover with foil during last 10 minutes of baking. Immediately remove from pan. 1 loaf.

HIGH ALTITUDE–5,200 feet: Bake at 375° F. 35 to 45 minutes.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Crunchy Walnut Bread
350° oven 45 min.

1 egg well beaten & add
3/4 c. milk
1/4 c. orange marmalade

Stir in 3 c. biscuit mix &
1/2 c. sugar

Stir till moistened and fold in
1 c. coarsely chopped walnuts

Place in 1 large 9×4 or 2 small loaf pans (7×2½x2½) sprayed with Pam.

This recipe was typed on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

DATE AND NUT BREAD

2 1/4 cups flour
2 teaspoons Soda
1/4 ” baking powder
1 cup nuts
1 ” dates
1 teaspoon salt
1 1/2 cup boiling water
1 egg
1 teaspoon vanilla
3/4 cups sugar
2 tablespoons shortening

Sift together dry ingredients. Mix in nuts and egg. Add water mixture of water, dates and shortening which have been settling during mixture of dry ingredients. Add vanilla and mix well. 350 degrees – 1 hour.