xiaoxl/recipe_data huggingface dataset:
Rum Raisin Pecan Overnight Rolls (Abm)


Ingredients:
milk, vanilla, butter, sugar, salt, orange zest, flour, brown sugar, sugar, cinnamon, pecans, golden raisin, brown sugar, honey, butter, rum, pecans

Directions:
Heat milk and butter in microwave for about 45 seconds.
Add dough ingredients into bread machine per mfg. instructions, process on dough cycle.
When dough is almost done, combine filling ingredients in food processor, blend until well combined.
Remove dough from machine, place on lightly floured board, let rest 5 min., then roll into a 12x15 rectangle, springle dough with filling and press into dough with a rolling pin, roll up dough as tightly as possible jelly roll style.
Combine topping ingredients in a small saucepan, heat to just warm.
Pour topping mix into a 9x13 pan, that has been buttered bottom and sides.
Cut dough crosswise into 1" slices, arrange in rows of three, over topping, leaving, some room for the buns to rise, 15 rolls should fit perfectly.
Cover buns with plastic wrap and allow to set overnight.
Next morning; Place rolls in an oven, that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls, close door, let rise until puffy, approximately 30 min., remove rolls and water.
Preheat oven to 350, when oven is ready, placer rolls on the middle rack, back until golden brown, about 30 minute.
Remove from oven, place another baking sheet or pan over that, flip buns over.
Let the buns cool at least 20-30 minute before serving.
Another Cranberry Apple Relish


Ingredients:
fresh cranberries, currants, sweet apples, light brown sugar, walnuts, pecans

Directions:
Chop cranberries roughly.
Put in medium saucepan with 1/2 cup water and the currants.
Let stand for 20 minutes.
Cook cranberries, covered, over medium heat for 5 minutes.
Stir in apples.
Cook, covered, over low heat for 5 minutes to soften apples.
When soft, raise heat to medium high, add sugar, and cook for 4- 5 minutes more, or until apples are very soft.
Remove from heat.
Lightly mash apple and cranberry mix with a pastry cutter.
Stir in walnuts.
True Love (Cocktail)


Ingredients:
pink grapefruit juice, honey, Bartender's Sugar Syrup, maraschino cherries

Directions:
Shake the liquids together in a shaker filled with ice., Serve in a Collins glass. Garnish with 2 cherries.
Strawberry Lemonade Yogurt Cake
Category: desserts
By bobo

Soft light delicious cake!

Ingredients:
1 cup white sugar
½ cup butter, softened
5 ounces sweetened yogurt
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
1 (.23 ounce) package powdered strawberry-lemonade mix
½ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan. Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in yogurt until smooth. Stir vanilla extract into mixture. Mix flour and baking powder together in a separate bowl. Stir flour mixture into butter mixture; add lemonade mix and stir. Stir milk into batter until smooth; pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool for 10 to 20 minutes before slicing.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 9x9-inch cake

Calories: 208.7
Fat: 8.2 g
Saturated fat: 5.1 g
Carbohydrates: 31.5 g
Sugars: 19.2 g
Dietary fiber: 0.4 g
Protein: 2.6 g
Cholesterol: 21.7 mg
Sodium: 138 mg
Oh My Arctic Char!
Category: seafood
By melanienl

I'm a huge fish fan and I'm always looking for new ways to make fish. I couldn't find any recipe that sounded tasty on the net for arctic char so I decided to try my cooking talent and come up with my own recipe. My husband and I couldn't believe how delicious this turned out, all of the flavors balanced perfectly. He wasn't hungry that night and ended up eating majority of the fish, haha! This recipe will not disappoint.

Ingredients:
1 (10 ounce) fillet arctic char, rinsed and patted dry
1 pinch sea salt to taste
1  lime, zested and juiced
¼ cup olive oil
¼ cup sherry wine
3 sprigs rosemary, leaves stripped
2 cloves garlic
ground black pepper to taste
1 teaspoon cayenne pepper, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest. Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper. Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 545.1
Fat: 38.7 g
Saturated fat: 5.9 g
Carbohydrates: 10.2 g
Sugars: 0.8 g
Dietary fiber: 1.5 g
Protein: 31.8 g
Cholesterol: 38.3 mg
Sodium: 455.3 mg
Chipotle-Lime Sweet Corn


Ingredients:
butter, lime wedges

Directions:
In a large saucepan, simmer corn in boiling water 6 to 8 minutes., Drain., Mix butter and seasoning together and divide into fourths., Spread one-fourth of this mixture over each ear of corn., Serve each with a lime wedge to squeeze over the corn.
Cava Sangria


Ingredients:
oranges, brandy, mint sprigs

Directions:
Combine all ingredients, except the cava, in a large pitcher and cover; chill at least one hour, up to 3 hours.
Pour wine (cava] over fruit mixture and stir.
Indian Spiced Mini Donut Muffins


Ingredients:
butter, sugar, egg, baking powder, salt, ground nutmeg, ground ginger, milk, sugar, ground cinnamon, garam masala, ground cardamom, butter

Directions:
Preheat oven to 350 degrees F. Grease 24 mini muffin cups.
In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups.
Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan.
In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.
Double Banana Nut Bread
Category: breakfast-and-brunch
By Athena E

A very moist and dense banana nut bread that will have your brunch guests begging for the recipe. This recipe works well for low and high altitudes without making any adjustments.

Ingredients:
1 ⅓ cups vegetable oil
2 cups white sugar
4  eggs, whisked
5 cups mashed bananas
1 tablespoon lemon juice
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 cups chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Beat vegetable oil and sugar together in a bowl until creamy and smooth; stir in eggs. Mash bananas and lemon juice together in a separate bowl; mix into oil mixture until just incorporated. Sift flour, baking powder, and salt together in a third bowl; slowly mix into wet mixture using an electric mixer on low until just incorporated. Fold in walnuts. Pour batter into the two prepared loaf pans. Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour 15 minutes.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 2 loaves

Calories: 365.6
Fat: 19.7 g
Saturated fat: 2.8 g
Carbohydrates: 45 g
Sugars: 22.8 g
Dietary fiber: 2.4 g
Protein: 5.2 g
Cholesterol: 31 mg
Sodium: 231.5 mg
Chocolate Black Tea Cake


Ingredients:
eggs, butter, white sugar, all-purpose flour, baking powder, hazelnuts

Directions:
Preheat the oven to 360 degrees F (180 degrees C]. Grease and flour a 9 inch Bundt pan.
In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.
New Orleans Beignets


Ingredients:
active dry yeast, warm water, white sugar, salt, eggs, evaporated milk, all-purpose flour, shortening, confectioners' sugar

Directions:
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C] hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners' sugar on hot beignets. Serve warm.
Easy As Pie 10-Minute No-Rise Thin-Crust Pizza Dough


Ingredients:
warm water, honey, active dry yeast, bread flour, olive oil, salt

Directions:
Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
Add the remaining ingredients together and knead well, about 2-5 minutes.
If the dough seems a little sticky, dust your hands with some flour and knead again.
Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12" pie, or half for an 8" or 9" pan.
I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc. on it and use the same baking instructions.
Bake at 500F for 8-12 minutes or until the edges are nice and brown.
Fall Forest Bowl


Ingredients:
beets, red wine vinegar, honey, head broccoli, head cauliflower, Brussels sprouts, olive oil, chickpeas, tahini, garlic cloves, chicken breast, baby arugula, lemon

Directions:
Preheat oven to 400 degrees. Bring a small saucepan of water to a boil. Add beets to pot and cook until tender, 7-10 minutes. Meanwhile, in a medium bowl whisk together red wine vinegar and honey and season to taste with salt and pepper. Drain beets and add to bowl. Toss to coat and set aside to pickle for 20-30 minutes.
In a large bowl, toss broccoli florets, cauliflower florets, and Brussels sprouts with 2 T. olive oil and season with salt and pepper. Spread evenly on a sheet tray and roast until edges are golden and crispy, 20-25 minutes.
Meanwhile, in the bowl of a food processor combine chickpeas, tahini, garlic, 1/3 Celsius olive oil, and lemon juice. Season with salt and pepper. Process until very smooth, thinning with a little water if necessary to reach desired consistency. Set aside.
Heat 1 T. olive oil in a medium skillet over medium heat. Season chicken breasts with salt and pepper, then add to pan and cook until golden, about 5 minutes per side.  Remove from heat and allow to rest for a few minutes before slicing.
To serve, divide hummus and roasted vegetables among four bowls. Top with baby arugula, pickled beets, and sliced chicken. Finish with a drizzle of olive oil and tahini, and a squeeze of lemon juice.
Piña Colada Cherry Pie


Ingredients:
cherry pie filling, pineapple tidbits, crushed pineapple, coconut flakes, sugar, cornstarch, butter, egg

Directions:
Mix cherry pie filling, pineapple tidbits (drained], crushed pineapple (drained], coconut flakes, sugar, and cornstarch.
Place in pie crust and dot with butter.
Add top crust and brush with egg.
Cook at 375 for approximately 50 minutes.
Enjoy!
Smoky-Sweet Bacon Cheese Spread


Ingredients:
feta cheese, chili powder, bacon, kalamata olive, dried cranberries, dates, feta cheese, paprika, feta cheese, parsley, bagel chips, egg, flour tortilla, mushroom

Directions:
In a small bowl, cream together neufchatel and feta, scraping the bowl until well combined.
Beat in chili powder and ground chipotle powder and adjust to taste.
Scrape bowl and beat in bacon, olives, cranberries, and dates until well combined.
Stir in last 1/4 cup of crumbled feta cheese.
Put in a covered container and chill for at least 2 hours. The flavors will develop more the longer it sits. You can mold it by pressing plastic wrap into a bowl and pressing the spread into it, cover and chill, then turn out onto serving platter.
To serve, spread into a pretty bowl on a platter or mound on a platter. Sprinkle with feta, chili powder and fresh chopped parsley. Surround with desired foods.
For Tortilla Wheels, Spread this on flour tortillas, roll them up and tightly wrap in plastic wrap. Chill for a few hours until firm. Unwrap them, trim away ends and cut each roll into 8 slices crosswise to make wheels. You could try baking them too! I would try 400°F Place wheels on baking sheets and bake 15-20 minutes until browned.
For stuffed mushrooms, hollow out mushrooms, you can add some chopped stems to the spread. Fill mushrooms with spread and bake at 350F for 20-25 minutes.
Chunky Mashed Potatoes


Ingredients:
garlic powder, butter, salt, pepper, sour cream, chives

Directions:
Boil potatoes until tender, i prefer to leave the skin on., Drain water and put potatoes in a mixing bowl., Add margarine and sour cream., Use an hand masher and mash until desired consistency., Add salt, garlic powder and pepper to taste., Sprinkle chives or parsley on top.
Kiddy Shepherds Pies


Ingredients:
ground beef, plain flour, parsley, potatoes, milk, butter

Directions:
Preheat oven to 180 degrees C., Heat oil in frypan., Brown mince., Stir in flour and cook stirring 1 minute., Blend in stock paresly and pepper., Simmer, stirring 5 mins., Mash potatoes until smooth with milk and butter., Spoon meat into 4 ramakins., Top with an even amount of vegetables., Spread potato over the top., Bake 15 mins., Can top with combined breadcrumbs and cheese.
Mexican Rice


Ingredients:
cooked rice, green chilies, sharp cheddar cheese, monterey jack cheese, sour cream, garlic powder, ground cumin, sharp cheddar cheese

Directions:
Mix together first 8 ingredients., Spoon mixture into a greased 1 1/2 quart baking dish., Bake uncovered at 325 degrees for 20 minutes., Top with cheese., Bake an additional 5 minutes.
Stir Fry Veggies With Rice


Ingredients:
canola oil, frozen broccoli, carrot, garlic powder, ground ginger, chicken broth, salt, cornstarch, cold water, chicken broth

Directions:
Boil 2 cups of chicken broth.  Add rice; cover and remove from heat and let sit for 5 minutes.
In a large skillet heat oil until hot but not smoking over medium heat.
Add carrots and stir fry for 1 minute.
Add broccoli and squash stir fry for 2 minutes.
Sprinkle with garlic powder and ginger.
Add chicken broth and salt.  Cook for about 3 minutes or until carrots are crisp tender.
Mix together water and cornstarch. Add to veggie mixture; stir until thickened.
Serve over rice.
Fried Cabbage with Bacon
Category: side-dish
By Vairy

My family loves this fried cabbage recipe. I serve it with homemade cornbread. Make a lot, because there will not be any left.

Ingredients:
5  thick bacon strips, cut into small pieces
1 large onion, chopped
2 cloves garlic, minced, or more to taste
1 medium head cabbage, shredded or chopped
1 teaspoon paprika
1 pinch white sugar  (Optional)
salt to taste
ground black pepper to taste

Directions:
Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes. Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 80.5
Fat: 3.4 g
Saturated fat: 1.1 g
Carbohydrates: 9.1 g
Sugars: 4.6 g
Dietary fiber: 3.3 g
Protein: 4.6 g
Cholesterol: 8.5 mg
Sodium: 219.9 mg
Egg Rolls Recipe: an Asian Goodness That's Worth Rolling In


Ingredients:
eggs, mushroom, ground pork, carrot, bell pepper, salt

Directions:
STEP 1: Make the filling.
1. Finely shred wood ear mushroom, carrot and taro.
2. Beat the egg and separate the york from the white. Save both for later.
3. Mix together ground pork, taro, egg yolk and carrot in a bowl.
Add peppers and salt and marinate them in 10 minutes by hands until perfectly mingled.
STEP 2: Wrap the rolls.
1. Place a rice paper on a dry, flat surface. Rotate it a bit so you look at it in a diamond shape.
2. Use a pastry brush or simply your fingers to brush egg whites all over the wrapper. This helps soften its texture for easier rolling.
3. Scoop a tablespoon of filling near the bottom of the nearest corner to you. Lift the bottom up and start rolling until it covers up all the filling.
4. Fold over the left side and the right side one after another, towards the center. Remember to pull both sides tightly, but not too tight, because the paper could be torn into small holes (which will make it messy once you bring your rolls to fry].
5. Keep folding it up to the other corner, and carefully tuck the wrapper as you’re rolling to keep it tight enough.
6. Once finished, lay it side down and let chill. The seam will seal itself as the egg white wash begins to dry.
STEP 3: Fry.
1. Fill the frying pan with an inch of high-heat cooking oil. Heat the oil to 350°F (175°C].
2. Gently slide the raw egg rolls in, seam-side down.
Fry each side for 2 minutes and keep turning occasionally until they’re golden brown and crispy.
3. Put them out on wire rack or paper towels to drain oil.
STEP 4: Serve.
Serve the rolls onto plate immediately when they’re still hot. Occasionally, put on some slices of cucumber and tomato for an appealing display.
NOTE.
- Use only one wrapper for each roll if you desire the best crispiness. The more layers you add, the more chewy they’ll get.
- Roll small and tight. Don’t stuff in too much filling, and try to spread them evenly according to the wrapper’s size. Also, try not to leave spare sections of the wrappers afterwards. This way, either your filling will fall out while frying or your final result will come out just grittily weird.
- You can totally freeze the unfried rolls to preserve them overnight. But once taken out of the fridge, these frozen rolls need to get back on the fry pan right away. Don’t let them unfreezed naturally beforehand, because it’ll just gross.
Broccoli-Cheddar Puff


Ingredients:
butter, flour, salt, cayenne, milk, sharp cheddar cheese, frozen broccoli, eggs

Directions:
In a 4 quart saucepot, melt 4 tbsp butter over med-low heat.  Stir in flour, salt, and cayenne until blended; cook 1 minute stirring.  Gradually stir in milk; cook until mixture boils and thickens, stirring frequently.  Stir in cheese; cook until just melted.  Remove from heat and stir in broccoli.
In a small bowl, lightly beat egg yolks.  Stir in about 1/2 cup cheese sauce.  Gradually pour egg yolk mixture into cheese sauce, stirring rapidly to prevent curdling.  Cool slightly.
Meanwhile, preheat oven to 325 degrees.  Grease a shallow 3 1/2 quart casserole dish or a 9x13 dish.  In a microwave-safe bowl, melt 1 tablespoons butter and mix in crumbs.  In a large bowl, beat egg whites until stiff peaks form.  Fold one third of the whites into the cheese mixture.  Fold cheese mixture gently back into the remaining whites.  Pour into casserole.  Sprinkle with cracker crumbs and bake 40 min or until the top is browned.  Serve immediately.
Blue Willow Inn Country-Fried Steak


Ingredients:
olive oil, onion, beef steaks, flour, salt, pepper, water

Directions:
Cover the bottom of a large skillet with olive oil. Saute onion over medium heat until tender. Remove the onion and set aside.
Use a meat mallet to tenderize the steaks. Combine the flour, salt, and pepper. Dredge the tenderized steaks in the flour. Fry each side of each steak in the oil in the skillet 4 to 5 minutes over medium heat. Add more oil if needed.
Remove each steak to drain on paper towels. Add cream of mushroom soup and water to the skillet, and cook over medium heat, stirring often.
Preheat oven to 350 degrees F. Place cooked steaks in a 9 x 13 casserole dish. Cover with onions and gravy. Cover the dish with aluminum foil, and bake for 15 to 20 minutes.
Ribboned Fudge Cake
Category: desserts
By JJ

An easy, delicious, moist Bundt cake with a cream cheese ribbon inside.  Makes a nice presentation for company.

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 ounce) can sweetened condensed milk
1  egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Prepare cake according to directions on package. Pour into Bundt pan. In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over cake batter. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Glaze with Chocolate Glaze, or as desired.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch Bundt pan

Calories: 380.9
Fat: 18.4 g
Saturated fat: 8.6 g
Carbohydrates: 50.4 g
Sugars: 34.4 g
Dietary fiber: 1 g
Protein: 7.1 g
Cholesterol: 52.2 mg
Sodium: 471.7 mg
Doughnuts


Ingredients:
water, milk, sugar, salt, eggs, shortening, flour

Directions:
Dissolve yeast in warm water in 2-1/2-quart bowl.
Add milk,salt,eggs, shortening and 2 cups flour.
Beat on low for 30 seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally.
Stir in remaining flour until smooth.
Cover and let rise until double, 50-60 minutes.
Turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter.
Cover and let rise until double, 30-40 minutes.
Heat vegetable oil in deep fryer to 350 degrees.
Slide doughnuts into hot oil with wide spatula.
Turn doughnuts as they rise to the surface.
Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface]; drain.
Glaze or ice warm doughnuts as desired.
Orange Soda Chicken


Ingredients:
boneless skinless chicken breasts, brown sugar, cornstarch

Directions:
Slice halfway through each breast or thigh 3 to 5 times (season with salt and pepper if desired].
Rub a little brown sugar on each piece and place in a 9 x13" pan.
Bake 20 minutes at 350 degrees.  Pour orange soda over chicken just to cover then bake an additional 30 minutes.
Remove chicken and thicken sauce with cornstarch and water.  Serve chicken with sauce on top.
Corona® Sunrise
Category: uncategorized
By Soup Loving Nicole

Tequila sunrise but with Corona® and lime... drink responsibly!

Ingredients:
1 (12 ounce) bottle lager beer (such as Corona®)
1 fluid ounce tequila
1 fluid ounce orange juice
2 teaspoons grenadine syrup
1 teaspoon lime juice

Directions:
Open the Corona® bottle and drink to where beer is level with the top of the label. Pour in tequila, orange juice, grenadine, and lime juice. Place thumb over top of bottle, turn upside-down and back up to combine.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 269.9
Fat: 0.1 g
Carbohydrates: 25.3 g
Sugars: 8.9 g
Dietary fiber: 0.1 g
Protein: 1.9 g
Sodium: 18.6 mg
Banana Bread


Ingredients:
sugar, butter, margarine, eggs, all-purpose flour, baking powder, salt, baking soda, buttermilk, vanilla extract, bananas

Directions:
Cream butter, add sugar.
Beat in eggs, one at a time.
Sift dry ingredients together, add alternately with buttermilk.
Add vanilla and bananas.
Bake in loaf pans at 350º for 1 hour to 1 hour and 20 minutes or until done.
When done, bread will turn loose from sides of pan and knife inserted in middle will be clean.