Saturday, July 24, 2010
Tuesday, July 13, 2010
- 10 tablespoons plus 1 teaspoon butter
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup sour cream(not low fat)
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups cake flour
- 3/4 cup plus 2 tablespoons sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup toasted, chopped walnuts(throw on cookie sheet to roast real quick, if needed)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon almond extract (if have on hand)
Preheat the oven to 350 degrees F.
Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.
Puree the bananas, sour cream, eggs,almond extract,nutmeg and vanilla in a food processor.
Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.
Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.
Friday, July 9, 2010
As you may have heard, Lanier Publishing International is working on its next specialty cookbook, Bed and Breakfast Guide for Food Lovers - Recipes for Morning, Noon and Night. Your recipe for Bourbon Pecan Pie was hand-selected by our editors from thousands of B&B recipes in our database to be included in the book. This wonderful recipe has just the right style and flavor to fulfill our vision for this cookbook.
Friday, July 2, 2010