Saturday, November 28, 2009

Banana Bread, with pan roasted banans

This could also be called Pan Roasted Bananas-Banana Bread.

When I asked Honey what he thought about the last banana bread I had baked, he actually told me. What he said was, "I like banana bread with lots of flavor, you know lots of bananas. And I also like walnuts in there, lots of walnuts." But what he did not say was, I don't like whole wheat flour in banana bread. Actually Honey does not like whole wheat anything! He is a soft white bread, kind of guy. So when I sat out to bake a loaf of bread that matched what he described, I varied from my preferred ingredients and made it truly Honey's style, with no whole wheat flour.

Banana Bread, with pan roasted bananas
by the seat of my pants
350 degree oven

6 large very ripe bananas
1/4 c butter
1/2 c sugar
1/2 c brown sugar
1/4 c oil
1/4 c milk
2 eggs
2 c flour
1 tsp baking soda
1 tsp salt
1 1/2 c walnuts, chopped small (I think that helps keep the slices intact)

Combine 4 bananas and the butter in a skillet. Saute over medium heat until golden. Turn as needed. When soft cut into smaller chunks, continue turning to brown all surfaces. When all sides are golden brown, remove skillet from heat source and allow to cool.

Combine the remaining 2 bananas in a large bowl along with the sugars. Use a fork to mash the bananas and sugars together. Add eggs, milk and oil. Stir to combine all ingredients making sure the eggs are well incorporated into the mixture.

Combine the flour, salt and soda in a medium bowl. Whisk to distribute soda and salt throughout the flour.

Gently mash the cooked bananas with a fork Stir the cooked bananas (along with the browned butter) into the banana milk mixture. Stir well. Add the flour mixture to the bananas. Stir well to combine. Stir in the chopped walnuts.

Pour into a prepared loaf pan.  Bake 350 degrees for 45-55 minutes until tests done, in your oven. Let cool in the pan 10 minutes, turn out onto a rack or towel and allow to cool completely. This bread is delicious, a good keeper and by golly it is his favorite.

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a moment to stop and say hello.

This post is proudly shared with:
Full Plate Thursday @ Miz Helen's Country Cottage

This post is a part of One Food Club @ Cocina diary,
and Potluck Sunday @ Mommy's kitchen. 

Sunday, November 15, 2009

Flor de Mayo Beans, prepared simply

I had been walking in the bulk section of the local market. They have a nice variety of dried beans. I buy most beans in large packages, it is easier and usually that is the best buy. It is also fun to "window shop" the bulk section, and that is when I noticed the Flor de Mayo bean canister, and proceeded to pour out about 1 pound, to take home.
Flor de Mayo is a pinkish bean, similar to a pinto. But longer and thinner. They are said to have a creamy texture. Today they are in the crockpot. I am cooking them simply, four ham hocks, a couple of celery ribs, half of an onion and a bit of tomato. I have yet to pick up a copy of Heirloom Beans , so I do not have a tried and true recipe to share. I have come to learn, that beans together with a bit of aromatic vegetables and water is all you need. From there the pleasures are just beginning.You can make refried beans, bean soup, beans with red wine vinegar and bacon, white beans with pesto, bean burritos, well I think you get the idea.

Beans are great.

I prefer chopping or dicing the vegetables to be about the same size as
the beans they will be cooked with.

 I started with soaked beans, celery onion, hocks and the can of tomatoes. I simply cooked for 8 hours on high in the crockpot.
Then I remove the hocks, and refrigerate the beans.

The hocks will be skinned and the meat diced and then refrigerated. Tomorrow I will remove the solid fat, taste to see if salt is needed and stir in the reserved meat and dinner is done.

And since beans freeze well, dinner is done for a few meals!

You know I learn more and more what my family likes to eat, and guess what? We love a pot of beans along with a pan of our favorite cornbread. Some of like a bit on honey for that second piece of cornbread, but me, I like maple syrup on my cornbread.

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

Sunday, November 8, 2009

Rhubarb and Strawberry compote, a process

I started making this one day, many years ago. It is delicious, especially if you love tart. Or rhubarb, and I love both. Tart, sharp and bitter are my favorite flavors.

Rhubarb and strawberry compote

(all amounts are approximate)

4 c sliced rhubarb, I prefer red because it is so pretty cooked up
1 - 1 1/2 c orange juice
2 - 3 t cinnamon
1/4 c minute tapioca
dash (or 2) salt

1 c sugar
3-4 c whole small strawberries

Sprinkle the tapioca in the bottom of a large pan, next add the rhubarb, then salt and cinnamon. Pour over the orange juice. Bring to a boil, cover and cook on low about 20 - 30 minutes. Until rhubarb is soft and the tapioca is transparent.

Stir in the sugar and the berries. Cover turn off heat and let finish "cooking" about 10-15 minutes.

Pour into a bowl, let cool until warm. Cover and refrigerate.

This is delicious over yogurt or just in a bowl by itself.

Makes 1 large bowl.

This one is for the lovely Jess, who is also fond of this particular concoction. As always thanks for taking a moment from your day to stop and take a look, I do appreciate it!


Saturday, November 7, 2009

Vanilla Apple Crisp

This weekend is starting very quiet. There is rain outside, but I get to sit and enjoy a cup of strong coffee with milk. While I sip my coffee I always do a bit of pondering and planning. Yes, a nice morning. Now it is time to do something. There is always lots and lots of somethings to do each weekend.

I have been waiting to make an apple dessert with these Golden Delicious apples. I was not sure if I wanted pie (actually, I always want pie!) or I wanted a crisp. I have always made a fruit crisp with an oatmeal crumble and I liked it, but sometimes it was too rustic. Not all fruit is tough enough to stand up to a rustic topping. But then I stumbled upon this great fruit crisp over at Jane's Garden, and that was it. I knew I had found the recipe that will be used over and over again, with variations.

When apples are this ripe, sometimes they work out well on the peeler,

and sometimes they don't! I am sure it will taste fine even with the misbehaved apples.

Apples are a hearty fruit, I decided to pre-bake the lightly sugared slices for 20 minutes.

Ready to bake. The vanilla smell in the kitchen is wonderful, vanilla is one of my favorite flavors.

Vanilla Apple Crisp
variation of Jane's Garden
350 degree oven

7 Golden Delicious apples
1/3 c vanilla sugar*

1 c vanilla sugar*
1 c flour
1 t baking powder
1 egg

1 cube butter - melted

Peel and slice your apples, you will have approximately 8ish cups. Toss the apples with 1/3 c vanilla sugar (if using regular sugar add 1 t vanilla extract) . Pour into a 9X13 baking dish, bake 20 minutes.


Combine flour, vanilla sugar and baking powder, stir to mix together. In a small bowl beat the egg (if using regular sugar, add 2 t vanilla extract to egg when beating), stir egg into flour mixture. It will be crumbly. Cover fruit with dry topping, pour melted butter evenly over top.

Bake 350 degrees for 45 minutes. Serve with ice cream or whipped cream.

Recipe rating:  It's Ok. (tasty but not special)

I hope your weekend is relaxed and productive. As always thanks for taking the time to stop and take a peek!