Editor’s Note: Please feel free to submit recipes for this new section in the NSC newsletter. Send to jwaldobracken@gmail.com
Sandy’s Banana Bread, from Sandy Kiyomura
2 cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cube butter
½ cup sugar
2 eggs
2 bananas (mashed)
½ cup milk
In a large bowl, mix flour, baking powder, baking soda and salt. In another bowl, soften butter and mix with sugar. Add in the eggs, milk and bananas. Add this wet mixture to the large bowl and mix well. Put in a “bread” baking dish and bake for 50-55 minutes at 350 degrees.
Mochi Cake, from Sandy Kiyomura
1 package (16 oz) Nor Mei flour (sweet rice flour)
1 ¾ cup sugar
2 tsp baking powder
4 eggs
1 tsp vanilla extract
2 ½ cups milk
½ cube butter
Parmesan cheese
Mix all ingredients together (except butter and Parmesan cheese). Stir well until smooth. Pour into a 9” X 13” greased or non-stick pan. Remove from oven. Put melted butter on top, then sprinkle with Parmesan cheese. Bake for another 30 minutes or until done. Cool. Cut cake into bite size pieces and serve.
