2 cups flour 2/3 cup milk
1/2 teaspoon salt fruit or berries (for filling)
4 teaspoons baking power whipping cream (for topping)
1/2 teaspoon cream of tartar 1 tablespoon sugar
1/2 cup butter or margarine, cut in pieces
Sift all dry ingredients, including sugar, together and put into a large mixing bowl. Cut in butter with a pastry cutter, until mixture resembles coarse meal. Add milk all at once and stir with a pastry fork until dough just follows fork around the bowl. Pat the dough firmly into a buttered 8-inch round cake pan. Bake in a hot oven (425 to 450 degrees) for 15-18 minutes or until dough is a lovely golden brown on top. Turn out on rack to cool. While still a little warm, split shortcake in half, lengthwise, spread between the layers fresh, sweetened peaches (or raspberries, strawberries, etc.) and top each serving liberally with freshly whipped cream that has been sweetened with a little sugar and vanilla.
4 medium bananas, mashed (2 cups) 1 teaspoon vanilla
1/2 cup vegetable oil 2 cups all purpose flour
1/2 cup light brown sugar 1 teaspoon baking soda
1/2 cup granulated sugar 1/2 teaspoon baking powder
3 eggs 1/2 teaspoon salt
1 cup chopped walnuts
Combine bananas, oil, sugars, eggs, and vanilla in a large mixing bowl and beat with electric mixer until smooth. Sift dry ingredients together and add, mixing well with a spoon. Add nuts. Pour batter into two approximately 7 1/2 x 3 1/2 x 2 1/2-inch well-buttered loaf pans. Bake at 350 degrees for about 50 minutes or until a toothpick inserted in center comes out dry. (If baking in glass, lower heat to 325 degrees.) Turn out on racks to cool and serve sliced, with plenty of soft butter.
Makes 2 loaves.
Prairie Cooks, by Carrie Young with Felicia Young