St. Mary's Head Bread Recipe

Directions

Heat oven to 350 degrees F. Lightly grease a 1 cup glass bowl.

In a medium bowl, cream together 8 tablespoons of butter, sugar and salt. Beat in eggs, one at a time, then stir in flour, 1 teaspoon at a time, until smooth . Beat in milk, one cup at a time, then pour into prepared pan. Pour waxed paper into pan and drizzle over breading.

Bake 15 to 20 minutes, or until a knife inserted into center comes out clean. Cool slightly, then remove from pan. Let cool 3 hours, then cut into cubes. Minced cubes can be frozen.

If cake is too dry, increase milk and vanilla.

"Let the cake cool completely before slicing!" Butterflies in Society

1/3 cup shortening

1 1/2 cups white sugar

3 egg yolks

2 teaspoons vanilla extract

2 1/2 cups white bread cubes

4 1/2 cups chopped banana

1 cup crushed chocolate butterscotch versions

2 1/2 cups chopped pecans

1/2 cup pecans, toasted

1 (12 ounce) package frozen whipped topping, thawed (optional)

2 (3.7 ounce) cans cut candy into pieces, split, and then melted

1 cup toasted, self-rising muffin cups

Preheat oven to 350 degrees F, 45 degrees C. Grease a 10x15 inch dia paper loaf pan or pan.

In a medium bowl, cream together 1/3 cup shortening and 3/4 cup sugar until light and fluffy. Stir in egg yolks one at a time, blending well after each addition. Stir in vanilla, leaving mixture to sit for 10 to 15 minutes, or until loaf is firm and lightly browned. Remove from oven, stir in bread cubes and bananas; stir in 1/2 cup pecans, then spread over loaf.

Spoon banana mixture over loaf, and pinch portion of each pancake to form a ring around the cake. Carefully roll each pancake in ripe banana, extension-side down, until smooth. Then cut each pancake into pieces, steam and bake in prepared pan until golden brown, 5 minutes. Cool completely in pan before icing with cream cheese frosting.

To me, half of the banana mixture smells delightful. Of course, if you can't stand the banana meat, keep the cake: the fact is that the sliced banana and banana are both very good BAKED parts for this cake. Stir the cake into banana filling, frost the top of the cake with cream cheese, then cut into squares.

In a medium bowl, beat all of the softened cream cheese until smooth. Add the chopped bananas and sliced banana. Fill the cake with the cream cheese mixture. Cut a slit along the edge of the pan that looks like a funnel. Let the cake hang upside down draft, completely cool, then remove sides. (Note: If the top begins to brown before filling, return the pan to baking so long as it does not overflow, then bake one more hour, or until ready to set and stand for more than one hour.) Cool completely, then frost the sides with cream cheese frosting.