Tuesday, July 13, 2010

Old fashion "moist" Banana Bread


  • 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

One of my all time favorites! Brings back childhood memories!

Potato Candy
2 cups powdered sugar
1 tsp vanilla
1 tbls mashed potatoes
2 tbls of evaporated milk
1/2 cup creamy peanut butter

Put the first 4 ingredients in kitchen-aid and blend with beater bar. Mixture should come out the consistency of pie dough, but should stick together. Put powdered sugar(enough so batter doesnt stick) on a cutting board. Roll out the dough 1/2 inch thick. Spread peanut butter over dough. taking a spatula scrap the edge of the dough and roll into a log. Cut log in half. Roll out the log until it is about the size of 50 cent piece. take a knife and cut into 1/2 in slices

We will be in another cookbook. YEA!!

Dear 1851 Historic Maple Hill Manor B&B ,

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

Easy Key Lime Pie

For the Crust:
1/3 cup plus 1 teaspoon melted margarine
1 1/2 cups crushed graham crackers
1/4 cup granulated sugar
For the Filling:
Two 14-ounce cans sweetened condensed milk
5 large egg yolks
Grated zest of 1 lime
1 cup fresh lime juice
Key Lime Pie Recipe at Cooking.com

Preheat the oven to 350 degrees F.

Coat the inside of a 9-inch-diameter deep-dish pie dish with 1 teaspoon of the melted margarine.

In a mixing bowl, combine the crushed graham crackers, sugar, and 1/3 cup of melted margarine. When the ingredients are fully combined, use the mixture to line the bottom and sides of the pie dish. Place the pie dish into the preheated oven and bake for 10 minutes.

While the crust is baking, in a mixing bowl, make the filling by whisking together all the ingredients.

When the crust is baked, remove it from the oven and pour in the filling. Return the filled pie crust to the oven and bake for 10 minutes more. Let cool to room temperature.