“This recipe’s name comes from a New England fisherman whose lazy wife always served him corn meal mush and molasses.  One day, tired of the same corn meal mush for dinner, he mixed it with flour and yeast and bake it as bread, saying:  ‘ANNA damn her.’ ” That story behind this

The one and only ZUCCHINI plant in Pam’s garden is very, very productive!  This makes me want to find all kinds of ways to use what it’s putting out! I LIKE Lemon! I LIKE Poppy Seed! I LIKE Zucchini! I LIKE Bread! So,… I put ’em all together and have this!! INGREDIENTS:

Win’r-Win’r, Muff’n-IN’r! I am happy with how these turned out!     They’re like a cross between banana bread and banana muffins.   IF these were only for me, I’d have added a LOT of chopped walnuts! Above:  I baked some of these in the little ‘mini’ cupcake papers. INGREDIENTS: 1 cup

    For the two loaves pictured, I doubled the following recipe. INGREDIENTS: 1 cup sugar (I used 3/4 cup raw honey) 1/3 cup virgin coconut oil* (My note about this is at the bottom) 2 eggs 2 cups mashed ripe bananas (5-6 medium) 1/2 cup water 1 teaspoon baking

  Jen B., I changed the plan, huh.  I intended to trim the outside ‘braid-y’ dough to look like a grassy basket, and then decorate the ‘dough eggs’ in the middle.  INTENDED, that is.    By using the whole recipe for the Butter Rolls, this is a full 14″ across.

These six ‘babies’ made our house smell better today than…………. ANYthing else could have! The ‘slashes’ on the top keep the loaves from getting any ‘stretch marks/tears’ at the top of the pan during the baking process. This bread is so-o-o-o-o-o soft…  And,………..has a great texture… From way back in the mid-50’s when my brother and I sometimes spent time