Breads




Melanie's Scones

Preheat oven to 400ºF. In a large bowl combine flour, sugar, salt, and baking powder. Cut in butter until there are no lumps larger than ¼ inch. Stir in 1 cup buttermilk. (If dough is crumbly, stir in more buttermilk until a smooth dough is formed.) Knead dough on a lightly floured surface until it holds together. Form dough into a ball and cut in half. Put dough on a cookie sheet and flatten each piece into a ½ inch thick round. With a floured knife, cut each round into eighths. Brush each scone with 2 tsp buttermilk and bake for 25 to 30 minutes until golden brown. Transfer to wire rack to cool.



Melanie's Banana Bread

Pre-heat oven to 350º. Grease and flour two 9x5 loaf pans. Prepare dry ingredients in a large bowl: Sift flour, salt, baking soda, cinnamon, nutmeg, and instant banana pudding and set aside. Prepare wet ingredients in a separate bowl: Cream the butter and sugar until smooth. Add eggs, one at a time, and mix until blended. Add bananas and mix until well blended. Add crème de banana and vanilla and mix until blended. Divide dry ingredients into three batches and mix each batch into wet ingredients until just blended. Stir in pecans. Divide batter equally between the two loaf pans. Bake from 45 to 70 minutes until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in their pans for at least 5 minutes. Turn loaves out onto a cooling rack and let cool completely. Wrap in aluminum foil to keep in moisture and refrigerate.