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Monthly Archives: January 2013

Banana Nut Bread

I’ve been making this delicious recipe for years. I originally found it on the food network website and printed it out.  I still have that print out which is now wrinkled and covered in stains. The bread comes out moist and yummy every time. I normally make it with walnuts, but today I switched it up and used macadamia nuts.

Ingredients:

  • 1 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup margarine, at room temperature, plus more for preparing the pan
  • 1 cup sugar
  • 3 very ripe bananas peeled, and mashed with a fork (about 1 cup)
  • 1/2 cup toasted walnuts or macadamia nuts, chopped

Directions:

  1. Mix the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with margarine, then cover with parchment paper and butter again. (This makes it really easy to remove from the pan). Preheat the oven to 350 degrees F.
  2. In a standing mixer fitted with the paddle attachment, cream the margarine and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas, mix, and remove the bowl from the mixer.
  3. With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan.
  4. Bake for 50 to 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

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Posted by on January 28, 2013 in Uncategorized

 

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Sugar Dipped Butter Cookies

My Mom found this sugar cookie recipe on the Land O Lakes website. She is in Florida for the winter, so I made some the other day and mailed them to her. They came out quite delicious! The cookie is tender and the top is covered in crunchy sugar. This is also an easy recipe to make since all of these ingredients are staples in your kitchen.

Ingredients:

  • 2 cups sugar
  • 3/4 cup softened butter
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • water

Directions:

  1. Heat oven to 375 F
  2. Combine 1 cup sugar and the butter in mixing bowl. Beat on medium, scraping bowl, until creamy. Add egg and mix until well combined. Add flour, baking powder, and salt. Mix on low until well combined.
  3. Place remaining 1 cup of sugar in a small bowl, and fill another small bowl with water. Shape dough into 1 inch round balls. Dip balls halfway in water and then into sugar. Place on baking sheet and bake 10-12 minutes or until very lightly brown on edges.

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Posted by on January 20, 2013 in Uncategorized

 

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Sunday Slow Cooker Chili

It is Sunday and chilly outside so I can’t think of anything better to do than make chili and hang out indoors all day. My husband and I researched slow cooker chili recipes yesterday and this is the recipe we developed.

Ingredients:

  • 1 lb. ground beef, browned and drained
  • 1/2 large onion, diced
  • 1 bell pepper, diced
  • 3 stalks of celery, diced
  • 2 cloves of garlic, minced
  • 28 oz can tomato puree
  • 15 oz can dark kidney beans, drained and rinsed
  • 15 oz can light kidney beans, drained and rinsed
  • 15 oz can cannellini beans, drained and rinsed
  • 1 1/2 tablespoons chili powder
  • 1/2 teaspoon dried parsley
  • 1 1/2 teaspoons salt
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon of tabasco sauce
  • 1/2 cup of water

Directions:

  1. Add all ingredients to slow cooker and mix well. 
  2. Cook on low for 8 hours.

 

 
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Posted by on January 20, 2013 in Uncategorized

 

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