Monday, October 29, 2012
I made this today and it is so good. The kids love it and will be gone before the day is over.
This recipe was adapted from Our Best Bites.
4 tablespoons butter, divided
3/4 cup dark brown sugar
3 medium ripe bananas
1/2 cup buttermilk
3 tablespoons canola oil
2 tablepsoons rum (optional; can be replaced with 1-2 teaspoons rum extract or 1-2 teaspoons vanilla extract)
2 large eggs
9 ounces (about 2 cups) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup powdered sugar
2 teaspoons milk or half and half
Preheat oven to 350. Spray a 9×5″ loaf pan with nonstick cooking spray and set aside.
Slice the bananas. Set aside.
Over medium-high heat, melt 3 tablespoons butter. Add the bananas and brown sugar and saute for 4 minutes, stirring frequently. Remove from heat and cool for 10 minutes.
Place the banana mixture in a large bowl or the bowl of an electric stand mixer. Beat on medium speed until smooth.
Combine the buttermilk, oil, rum or extracts, and eggs in a large liquid measuring cup. Set aside. Whisk together the flour, baking soda, and salt. Beginning and ending with the flour mixture, alternately add it to the banana mixture, mixing on low speed until just combined.
Pour the batter into the prepared baking pan. Bake at 350 for 45-60 minutes or until golden brown on top and a pick inserted into the center comes out with moist crumbs clinging to it. Cool for 10 minutes and then remove the bread from the pan and cool completely on a wire rack.
To prepare the glaze, melt the remaining 1 tablespoon of butter in a small saucepan or skillet over medium-high heat for 2-3 minutes or until it begins to get brown and fragrant (careful…things can go south REALLY quickly. Be sure to remove from heat as soon as it starts to get brown.) Whisk in the powdered sugar and milk or half and half and drizzle over the cooled banana bread and allow the glaze to set before slicing.
Tuesday, October 9, 2012
Lasagna Soup/bread http://lovetocookagain.blogspot.com/2011/02/lasagna-soup.html
Rice and Bean Enchiladas with Creamy Tomatillo Sauce
SundayCrock pot Italian Chicken http://lovetocookagain.blogspot.com/2012/04/crockpot-italian-chicken.html
Tuesday, October 2, 2012
This recipe was adapted from Taste of Home.
- 1 package of meatballs, 12 oz
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 4 medium potatoes, peeled and cut into chunks
- 4 medium carrots, cut into chunks
- 1 large onion, cut into chunks
- 2 cups water
- 2 cups ketchup
- 3 teaspoons cider vinegar
- 1 1/2 teaspoon dried basil
- 1 can of peas
- Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and salt and pepper; pour over meatballs.
- Cover and cook on low for 6-8 hours or until the vegetables are tender. During the last 15 minutes add the peas.
- We served this over rice. Very yummy.
- Yield: 4 servings.