Elly's White Chocolate Chip Banana Bread

Woman Connected to Recipe: Elly Goldfine Zweigbaum

Submitted by Sara Goldfine Baratz (Elly’s sister)

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About Elly:
Elly is the oldest (of 3) sisters, a mom of 3 boys and 2 dogs, a breast cancer survivor, philanthropist, avid hostess and voracious cook. She has a resilience and energy for life that I wish I could bottle up and share. I feel blessed to have her as my sister and one of my best friends.

About Elly's White Chocolate Chip Banana Bread:
Elly loves to host get togethers, whether it be an impromptu family brunch, sister's night, holiday meal, or even having her sons' friends over. Even without those reasons, she is always whipping up something delicious in her kitchen. This banana bread is typically requested and leftovers don't stand a chance.

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INGREDIENTS

• 3/4 cup sugar

• 3 ripe banana

• 3/4 cup vegetable oil

• 2 eggs

• 2 cups flour

• 2 tsp vanilla

• 1/2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1 cup white chocolate chips

• Optional add-ins: nuts, chocolate chips, berries

INSTRUCTIONS

Pre heat oven to 350

Mix sugar, bananas, oil and eggs

Stir in dry ingredients

Fold in white chocolate chips

Grease a loaf pan

Pour batter into loaf pan and bake for 60 mins or until tooth pick comes out dry.

Mary Beth's Cranberry Cake

Woman Connected to Recipe: Mary Beth Whitbread

Submitted by Wynne Reece (Mary Beth’s granddaughter)

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About Mary Beth:
Mary Beth, or MB as we fondly and jovially so often refer to her by, was my paternal grandmother. 

MB was a fierce, southern woman, with nearly all Irish heritage, descending from a line of strong women. In looking through photos, I found images of the women who came before her, in pants and playing football in the early 1900s.

As a mother of three, MB lost her husband at a very young age, leaving her to raise (newly) teenagers in the '60s and transition from the life she'd always known - as a college educated, homemaker who took pride in keeping an immaculate space and supporting her children and husband in their adventures.

While a daunting endeavor for any person, living in any era, she harnessed her strength and became one of the early realtors at what is now one of the largest and most visible realty companies in Minnesota. The idea of her children suffering any further and not continuing to have the life she and her late husband had worked so hard to build, was just not something to be entertained. Her strength is to be revered. 

Even while working full time as a realtor, she never let her homemaking and kitchen skills lapse. I recall from my youngest memories, and have heard time and again from my parents, MB had a way in the kitchen. Her cooking style was strongly Southern, riddling meals with cornmeal, fried mush and catfish.

But cooking aside, her baking is what is so often recalled as the best they have ever had to this day. As they've both recalled, there wasn't a day in MB's kitchen without a fresh tray of cookies, bars, cakes and pies. You never went hungry with MB at the helm, and in fact often had to unbutton that dastardly pant's closure.

MB passed in 2019 at the age of 99, two years to the day, after the passing of her daughter. Without question, her spirit lives on through us all.

About Mary Beth's Cranberry Cake:
This particular recipe was made around the holidays, but is a family favorite that has snuck into the year round "to-bake" list. It is heralded as "unbelievably delicious", with a fresh loaf barely making it more than a day or two before it is devoured. 

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INGREDIENTS

• 1/3 c light molasses

• 2 c flour

• 1 c sugar

• 1 c hot water

• 2 T soda (I'm presuming this is baking soda)

• 2 c cranberries (cut in half and put in last; or add 1/2 (1c) raisins, 1/2 (1c) cranberries)

INSTRUCTIONS

Mix all - adding cranberries last. Bake in shallow pan @ 375º for 15 min, then 350º for 20 min more, or when done by testing w/ toothpick

If used as a company dessert you might want to add hot sauce:

• 1 c sugar

• 1/2 c cream

• scant 1/2 c butter

• 1 t vanilla

• Heat thoroughly but do not boil

Chris' Breakfast Bundt Cake

Woman Connected to Recipe: Chris Windmiller

Submitted by Mollie Windmiller (Chris’ daughter)

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About Chris:
I'm incredibly lucky to call her my Mom - she is constantly giving, caring, listening & loving.

About Chris' Breakfast Bundt Cake:
This recipe has been shared for generations in our family. It is considered so much more than a bundt cake, it's a form of love and comfort. My mom has made this for loved ones, and also complete strangers to show spread love & comfort & joy to others.

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INGREDIENTS

• 1 Pkg. Yellow Cake Mix

• 1 Pkg. Instant Vanilla Pudding

• 3/4 C. Corn Oil

• 3/4 C. Water

• 4 eggs

• 1 tsp. vanilla extra

• 1 tsp. butter extract

INSTRUCTIONS

Combine cake mix, corn oil, pudding and water and mix well

Add eggs, one at a time, mixing well after each then beat for 3 minutes at high speed

Add extracts near end of beating time

Add nuts, sugar and cinnamon

Grease a bundt pan, sprinkle some of ground nuts mixture over inside of pan

Layer batter with nut mixture starting and ending with batter

Bake at 350 for 35-45 minutes

Cool on a rack for 8 minutes exactly

Turn out onto a plate and glaze with mixture while still warm or serve with butter

Gail's Easy Cheesy Potatoes

Woman Connected to Recipe: Gail Freeberg

Submitted by Jennie Sewell (Gail’s daughter)

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About Gail:
Gail Freeberg is a child of the 50’s and took on the role of first born ruler follower in her family. Just like her mom, she has a magnetic witty side, and puts a high priority on having fun.

About Gail's Easy Cheesy Potatoes:
Growing up, her style of cooking was an economical Midwestern approach that often involved a can of Campbell’s cream of something. One of these quick and easy staples is “Easy Cheesy Potatoes”. Now I use this crowd-pleasing side anytime I want buy in from kids and adults alike.

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Gail's Easy Cheesy Potatoes

INGREDIENTS

• 1 bag frozen Ore-Ida Hash brown Potatoes

• 1 small carton of Half and Half

• 1 stick of butter

• 1 cup grated parmesan cheese

INSTRUCTIONS

Mix all together in a greased pan.
Cook uncovered at 350 for 1 hour, until crispy on top.
(Double the recipe and cook for 1 ½ - 1 ¾ hours)

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Nathalie's Black Cherry Jell-O

Woman Connected to Recipe: Nathalie Brown

Submitted by Maribeth Romslo (Nathalie’s granddaughter)

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About Nathalie:
Nathalie was my grandmother. Her last name was Brown, people often called her Mrs. Purple. It was her favorite color. At one point she had a purple fur coat, a purple Cadillac and purple carpet in her bedroom.

She was the first woman pilot in the state of Iowa to hold an instrument rating. She was an avid seamstress, a voracious reader and enjoyed crafting, hiking, camping and traveling.

She was a wonderful grandmother. She showed me how to be independent, kind, and curious. I miss her every day. My daughter's middle name is Nathalie in her honor.

About Nana’s Black Cherry Jell-O:
I always remember Nana's black cherry Jell-O at family gatherings. She would serve it in fancy crystal bowls. Nana passed away in 2012, but when our family gathers for holidays, we make Nana's Jell-O. It's a family favorite.

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Nana's Black Cherry Jell-O

INGREDIENTS

• 1 can pitted Oregon Dark Sweet Cherries

• 1 package black cherry Jell-O

• Water

INSTRUCTIONS

Dissolve Jello in just the amount of hot water called for on the box.

Once the gelatin is dissolved, add the juice and cherries from the can of black cherries. Don’t add the cold water as the package directs. The juice from the cherries will be enough to substitute.

Chill Jello, in an 8 x 8” Pyrex dish until firm.

Serve in fancy crystal dishes if you have them.

Mildred's Casserole

Woman Connected to Recipe: Mildred Phillips

Submitted by Nina Sharma (Mildred’s granddaughter)

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About Mildred:
Mildred Phillips, my maternal grandmother, was a terrible cook. She burned everything. I remember her making us hamburgers one summer afternoon in Des Moines, and they were so terrible that she threw them out and we drove to Hardee's.

Mildred was born in 1912 in upstate NY, and became a nurse in St. Louis where she met my grandfather circa 1934 -- just as the Great Depression was getting under way. Grandma would laugh with her whole body, and you knew she was in stitches when she stopped making sound and only her shoulders shook.

Mildred had 3 children who bore her 7 grandchildren who bore her 10 posthumous great-grandchildren.

About Mildred’s Casserole:
Grandma's Casserole is the only thing she could consistently cook (aside from gingersnap cookies). It's a wildly simple, cheap, and hearty meal with a stick-to-your-bones quality and a tangy taste that powered her kids through the lean years of WWII, and powered my generation through late nights in college dorms. Thankfully, her kids were much better cooks than she, but they all passed down Grandma's casserole -- as an homage to her, to her thriftiness, and to her zest for life. 

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Mildred's Casserole

INGREDIENTS

• 1 lb ground beef

• 1 small onion - chopped 

• 1 can Campbell's cream of celery soup 

• 1 cup grated cheddar

• 8 oz noodles (spaghetti or egg work best)

INSTRUCTIONS

Preheat oven to 350  degrees.

Brown the ground beef with the chopped onion.  Drain fat (or don't!).  Mix in soup and cheddar.

Cook noodles according to package directions.  Drain well.  Mix with meat & cheese mixture.  Pour into a casserole dish.  Sprinkle more cheese on top.

Cover with foil. Bake for 30 minutes.  

Add more cheese (any kind you wish) if desired. Return to oven until cheese melts.