Angies Power Loaf Food

ANGIE'S TO-DIE-FOR BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. In a bowl, whisk together the flour, baking soda, and salt.
• In a separate large bowl, beat the butter, vegetable shortening, white sugar, and brown sugar together with an electric mixer on Low until thoroughly mixed; beat in the bananas, eggs, buttermilk, sour cream, and vanilla extract until well combined. Mix half of the flour mixture into the banana mixture; beat until combined; beat in remaining flour mixture. Mix on Medium speed for 1 minute. Pour the batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 minutes to 1 hour. Allow to cool for 15 minutes; serve warm.

AUNT ANGIE'S LASAGNA RECIPE

Steps:

• For the Meatball Mix: Preheat oven to 375 degrees F.
• In a mixing bowl, combine all ingredients. Roll meatballs into desired size and bake in preheated oven for about 15 minutes or until golden brown. For the lasagna, instead of rolling into desired size, spread mix out evenly on a sheet pan and bake. Break up the meat for lasagna.
• For the Meat Sauce: In a stock pot (or large cooking vessel) brown the ground beef. Add the celery/carrot/onion mix and cook for about 2 minutes. Add the tomatoes and the seasonings. Let simmer for 2 hours.
• For Aunt Angie's Lasagna: Using a 1/2 hotel pan or medium to large baking dish, coat the bottom with a thin layer of meat sauce. Lay out 4 pieces of lasagna so they go up the side of the pan with an additional 3 to 4 inches hanging over the edge. Do the same in the other direction of the pan using pieces of pasta. Add another layer of meat sauce, followed by 1/2 of the meatball mix. Then top the meat with 1 pound of the ricotta cheese, 1 pound of mozzarella, and 1/4 cup of Romano. Add a layer of pasta and repeat to have 2 layers. Fold over the remaining pasta to cover the top. Top with meat sauce and place in preheated oven and bake until proper serving temperature is reached or top is golden brown.

ANGIE'S POWER LOAF

Steps:

• Pour boiling water over cracked wheat and stir. Add shortening, honey and salt. Set aside to cool.
• Dissolve yeast in warm water; add to wheat mixture.
• Gradually, stir in 750 mL flour.
• Stir in bran flakes, oats and wheat germ.
• Mix very well and cover the bowl with a damp cloth.
• Let dough rise one hour.
• Punch dough down and knead it, blending in as much of the remaining flour as you need to keep it from being too runny.
• Knead the dough till it's elastic and smooth.
• Divide it in half and place in an oiled loaf pan.
• Cover and set in a warm place.
• When dough has risen, bake in a preheated oven at 350 degrees for 45 minutes or until bread is browned.

ANGIE'S STUFFED ITALIAN LOAF

Steps:

• Unroll store bought dough onto 2 pre-greased pans or make your own pizza dough and place on greased pans.
• Sprinkle 1 teaspoon Italian seasoning over each dough.
• Smear 4 tablespoons dressing on each dough.
• Lay 6 slices of Provolone cheese on each dough.
• Top with pepperoni to cover.
• Add 1 1/2 cups shredded mozzarella cheese on top of each dough.
• Roll into a log, patting ends down securely.
• Top with remaining teaspoon Italian seasoning.
• Bake at 350°F for 20-25 minutes, until top of loaf is browned.
• Slice & serve!

ANGIE'S IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees. Grease loaf pan and set aside.
• Combine flour, baking powder, and baking soda; stir in sugar and butter to combine. Add raisins, stirring to combine. Add eggs and buttermilk.
• Pour into prepared pan and bake for 1 hour. Let cool and serve.