Category: MISC

BANANA JUICE the key to perfect BLACKBERRY BANANA BREAD

Did you know that Banana’s have juice? Don’t worry, most people don’t.  But, they do and the juice is the best part of making a moist banana bread.  The key to banana juice is using a banana that is “JUST RIGHT“, one that is heavily speckled, in my opinion, one that is just short of rotting.  I take it one step farther many times and when they are “JUST RIGHT”  remove them from their skins and freeze them in recipe ready proportions.  Freezing them yields the liquid readily without the steps I’m about to tell you about.  I didn’t even know I’d been doing  “JUST RIGHT” for years with the freezing process and then I read an article about how to juice a banana.

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
5 large very ripe bananas
1 cup blackberries
1/2 cup golden raisins
1 medium not so ripe banana, thinly sliced
1/2 cup butter, melted & cooled
2 JUMBO eggs
3/4+ cup packed light brown sugar
1 teaspoon cinnamon
1 teaspoon PURE vanilla extract
1/2 cup chopped walnuts
2 teaspoons crsytalline sugar

  • Preheat oven to 350 degrees.
  • Grease your loaf pan with the butter wrapper or spray with non-stick cooking spray.  Dust with flour.
  • Sift together the flour, baking soda, cinnamon and salt in a large mixing bowl.
  • Place 5 bananas in a microwave safe bowl and cover with a food cover lid with the vents open.
  • Microwave on high for 5 minutes – until the bananas are soft and have released their juice.
  • Transfer bananas to a sieve and allow them to drain over a small saucepan for about 10-15 minutes.
  • Place bananas, raisins and blackberries in a medium mixing bowl.
  • Cook juice over a medium high heat for about 5 minutes until juice is reduced to 1/4 cup.
  • Stir reduced liquid into the banana/blackberry mixture and mash together until well blended.
  • Add butter, eggs, vanilla and brown sugar and mix to a smooth consistency.
  • Pour banana mixture into flour mixture and with a wooden spoon fold together until just combined.
  • Fold in walnuts gently.
  • Pour into prepared loaf pan.
  • Layer banana slices around the edges.
  • Sprinkle with crystalline sugar.
  • Bake 50-60 minutes based on loaf pan size.

BLACK & BLUE WHITE CORN BREAD

BLACK & BLUE WHITE CORN BREAD
2 cups white corn meal
2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
5 eggs
2 cups sour cream
1/2 cup peanut oil
1 cup fresh blueberries
1 cup fresh blackberries
  • Preheat oven to 350 degrees.
  • Lightly spray 9×13 pan with PURE.
  • Sift together the corn meal, sugar, baking soda and salt into a large mixing bowl.
  • Make a well in the center.
  • Pour in the eggs, sour cream and oil.
  • Mix until well blended.
  • Fold in blueberries and blackberries.
  • Pour batter into pan and leverl out.
  • Bake 30 minutes or until golden brown.

CHAMPAGNE STRAWBERRY BANANA SHAKE

1/2 pound fresh strawberries, sliced
2 heaping tablespoons sugar
champagne
1 ripe banana, sliced
1 teaspoon vanilla extract
1 pint vanilla ice cream
1/2 cup milk whole
strawberries, for garnish

  • Slice the strawberries into a medium bowl.
  • Sprinkle sugar over top.
  • Pour vanilla extract and champagne over strawberries.
  • Set aside for at least 20 minutes and up to 1 hour.
  • Drain the strawberries.
  • Slice the banana.
  • In a blender, place the strawberries, banana slices, ice cream, and milk.
  • Blend until smooth.
  • Pour into chilled glasses and garnish the rim of each glass with whole strawberries.
  • Serve immediately.



BEEF POT PIES

    6 cups shredded pot roast
    2 medium onions, chopped
    2 cloves garlic, minced
    2 tablespoons vegetable oil
    3 celery stalks
    1 small bag baby carrots
    1 small bag frozen green beans or 1/2 pound fresh, cleaned and cut
    2 cups beef broth
    12 oz. evaporated milk
    1/3 cup butter
    1/2 cup + 1 tablespoon Wondra flour
    3/4 teaspoon thyme
    1/4 cup cooking sherry
    1/8 cup parsley
    salt and pepper to taste

    • Separate beef from fat and bones and set aside. 
    • Heat oil in dutch oven. 
    • Saute’ onions, garlic and celery until just tender. 
    • Transfer to a large mixing bowl and toss with shredded beef. 
    •  Mix together beef broth and milk and microwave until steamy, 2-3 minutes. 
    • In a large sauce pan melt butter. When foamy stir in flour, parsley and thyme until golden. 
    • Gradually whisk in the hot milk mixture. 
    • Bring to a simmer and cook until thick. 
    • Turn off heat and stir in sherry, salt and pepper to taste. 
    • Stir in beef mixture and vegetables. 
    • Divide into 6-8 small French white Pyrex round baking dishes. 
    • Cover with lids and freeze.
    • When ready to bake, thaw and bring to room temperature. 
    • Cover with pie crust** and bake at 400 degrees for 30-35 minutes or until golden brown. 
    • With this recipe you don’t end up with a bottom crust, but just think of how many calories you’re saving.


    **Pillsbury pie crust from the dairy section will make 2 pot pies with left over pieces for decorative leaves. Unfold a sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the dough out gently. Measure the diameter of the pot pie bowls, and cut out dough rounds that are slightly larger in diameter. Repeat until you have made all the necessary tops. Whisk an egg in a small bowl. Lay the dough rounds on top of the pot pies. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

    OLD FASHIONED MEAT LOAF

    OLD FASHIONED MEAT LOAF
    MEATLOAF
    3/4 cup heavy cream
    6 slices white bread, crusts removed, but retained
    2 pounds hamburger
    1/2 cup grated Parmesan cheese
    1/2 cup grated aged cheddar
    1/4 cup minced parsley (fresh)
    1/4 teaspoon celery salt
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    1 small red onion, finely chopped
    2 cloves garlic, minced
    3 Jumbo eggs, beaten
    5 slices bacon
    SAUCE
    1 cup ketchup
    1/3 cup Frank’s sweet chili sauce
    1/3 cup packed brown sugar
    • Preheat oven to 350 degrees.
    • Pour cream over bread slices and allow it to soak for several minutes until mushy.
    •  Add beef, onions, Parmesan cheese, Cheddar cheese, celery salt, sea salt, white pepper and parsley.
    • With clean hands, mix the mixture together until uniform in consistency.
    • Add beaten eggs and mix again.
    • Form into mixture into a loaf.  I use an actual loaf pan and then lift it out.
    • Line a jelly roll or broiler pan with foil. This avoids a huge mess.
    • Place loaf in center.
    • Lay bacon slices over top of the meatloaf.
    • Arrange retained bread crusts along edges of meatloaf about an inch away to absorb the grease and liquids that cook off the meatloaf.
    • Make the sauce by mixing all the ingredients together.
    • Spread half the sauce over the top.
    • Bake for 45 minutes.
    • Spread remaining sauce over the top.
    • Bake another 15 minutes.
    • Discard bread edges.
    • Enjoy.

    MEATLOAF MUFFINS

    1 pound lean hamburger
    1 box onion and mushroom stove top
    1 clove minced garlic
    2 eggs
    1 cup water

    • Mix all together and then divide amongst 12 muffin cups.
    • Bake at 350 degrees 40 minutes.

    HOBO FOIL STEWS with BUTTER BBQ SAUCE

    HOBO FOIL STEWS with BUTTER BBQ SAUCE
    2 thick ground beef patties, I used Stater Brother’s bacon cheddar patties
    1 Yukon potato, chunked
    1 carrot, sliced
    1 Mexican onion sliced thin
    salt and pepper to taste
    1 tablespoon butter per patty

    • Layer 2 pieces of heavy duty foil on top of each other.
    • Place the hamburger patty in the center.
    • Top with 1 tablespoon butter.
    • Spread BBQ sauce around the butter.
    • Top with sliced onions.  
    • Spread onions and carrots evenly around the meat.
    • Fold the foil pieces up around the meat tightly.
    • Turn it over seam side down and then seal the 2nd piece of foil.
    • Turn them back over so they are meat side down.
    • Bring grill to a medium heat, around 225°.
    • Place foil packs on grill with lid shut for 10 minutes.
    • Turn packets over for 10 more minutes.
    • Serve in foil or slide out onto a plate.

    HOMEMADE BBQ SAUCE
    1 cup packed brown sugar
    1/2 cup apple cider vinegar
    1/4 cup molasses
    1/4 cup honey
    1/4 cup Worcestershire sauce
    2 tablespoons dark rum
    1 tablespoon liquid smoke
    1 teaspoon white pepper
    2 teaspoons garlic powder
    2 1/2 cups Portland Ketchup

    • In a large saucepan combine all the ingredients except the ketchup. 
    • Cook uncovered until sugar is dissolved and all ingredient are well blended. 
    • Add ketchup and bring to a slow boil, stirring constantly. 
    • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

    An email I’d never seen, but made me laugh…

    The Stranger 

A few years after I was born, my Dad met a stranger who was new to our small town. From the beginning, Dad was fascinated with this enchanting newcomer and soon invited him to live with our family. The stranger was quickly accepted and was around from then on. 

    As I grew up, I never questioned his place in my family. In my young mind, he had a special niche. My parents were complementary instructors: Mom taught me good from evil, and Dad taught me to obey. But the stranger… he was our storyteller. He would keep us spellbound for hours on end with adventures, mysteries and comedies.

    If I wanted to know anything about politics, history or science, he always knew the answers about the past, understood the present and even seemed able to predict the future! He took my family to the first major league ball game. He made me laugh, and he made me cry. The stranger never stopped talking, but Dad didn’t seem to mind. 
   


    Sometimes, Mom would get up quietly while the rest of us were shushing each other to listen to what he had to say, and she would go to the kitchen for peace and quiet. (I wonder now if she ever prayed for the stranger to leave.) 
   


    Dad ruled our household with certain moral convictions, but the stranger never felt obligated to honor them. Profanity, for example, was not allowed in our home – not from us, our friends or any visitors. Our long time visitor, however, got away with four-letter words that burned my ears and made my dad squirm and my mother blush.

 

    My Dad didn’t permit the liberal use of alcohol but the stranger encouraged us to try it on a regular basis. He made cigarettes look cool, cigars manly, and pipes distinguished. He talked freely (much too freely!)
about sex. His comments were sometimes blatant, sometimes suggestive, and generally embarrassing.. 
   

    
I now know that my early concepts about relationships were influenced strongly by the stranger. Time after time, he opposed the values of my parents, yet he was seldom rebuked… And NEVER asked to leave. 
   


    More than fifty years have passed since the stranger moved in with our family. He has blended right in and is not nearly as fascinating as he was at first. Still, if you could walk into my parents’ den today, you would still find him sitting over in his corner, waiting for someone to listen to him talk and watch him draw his pictures. 

    

(Note: This should be required reading for every household!)
    His name?…. 
We just call him ‘TV.’ 
    
He has a wife now….we call her ‘Computer.’ 

    Their first child is “Cell Phone”. 

    Second child “I Pod “.

    And JUST BORN THIS YEAR WAS a Grandchild  IPAD.

    LIMA BEAN (butter beans) MASH

    The large, flat, kidney-shaped legume known as Lima beans is one of the principal ingredients in that Native American culinary classic, succotash. The other is corn. Succotash was also a popular dish during the Great Depression, and it is still revered (and served) at Thanksgiving Dinner by many New England families.

    Lima beans are also referred to as butter beans and are native to the Andes, near present day Peru. These beans were first cultivated some 4,000 years ago, but didn’t become widespread until the days of the Spanish Viceroyalties of Latin America. The Viceroyalty of Peru began exporting these beans to the rest of the Americas and onto Europe. And on the boxes of beans were stamped the place of origin: Lima – Peru. You now know how these legumes got their name.

    Many have an aversion to Butter beans. I admit I was one of them. But with the right recipes these beans can be quite tasty. Peeling the Butter beans is the fist answer. Many who have a distaste for lima beans are actually turned off by the outer skin of the seed. But peeling the beans yields a very different experience.  However, peeling Lima beans can certainly be a dull task that exacerbates any ill attitude toward this legume. But if you treat peeling lima beans as a sort of zen meditation, you will be rewarded with beans of a buttery texture and sublime flavor. If you still find you are not a fan of Lima beans, even after peeling them, then try cooking them a bit longer. When Lima beans are overcooked, they get mushy, not unlike a potato. Indeed, they even take on a potato-like flavor.

    Lima Bean Mash adapted from 365 Whole Foods
    3 cups dried Butter  (Lima) beans
    4 strips bacon
    1 small red onion, 1/2 finely chopped and the other 1/2 coarsely sliced
    5 cloves garlic, minced
    1 Meyer lemon, zested
    2 tablespoon Avocado oil
    1 tablespoon white wine
    Smoked paprika
    Salt and pepper to taste

    • Wash beans thoroughly. 
    • Fill a large dutch oven with about 6 cups of water, along with the cleaned beans. 
    • Add 1/2 coarsely sliced onion, the olive oil, and liberal amounts of salt. 
    • Bring water to a boil, then simmer the beans tender (about 45 minutes).
    • Let water cool completely. 
    • The beans should have swelled to about twice their size. The skins should now be quite tender. Simply grab each bean between your thumb and index finger and pinch lightly at one end. The skin should break open and the bean seed should slide out easily, leaving behind a translucent, balloon-like skin. Once all the beans are peeled, set aside.
    • Heat a large skillet over medium-low heat. 
    • Fry the bacon to crisp. 
    • Remove bacon from pan and place on paper towels to drain. 
    • Crumble or tear bacon into bite sized pieces.
    • Add 1/2 finely chopped red onion to hot skillet, and sauté in the residual bacon fat. 
    • Deglaze the pan with the white wine, and now add the fried bacon and the skinned beans, and tossing until you reach desired mashed consistency.
    • Spoon beans mash onto plates, and sprinkle with Gremolata (lemon zest, garlic, and parsley). 
    • Top with smoked paprika, black pepper, and additional salt (if needed) and serve.

    APPLE RHUBARB BROWN BETTY

    2 to 3 stalks rhubarb, trimmed well (3 Cups)
    1 small loaf white bread (6 ounces), crusts removed (3+ cups)
    1 stick butter, melted, plus 2 tablespoons sliced thin
    2 Granny Smith apples, peeled, cored, and sliced into thin wedges
    1/2 cup + 1/4 cup packed brown sugar
    1/4 teaspoon ground cinnamon
    Pinch ground nutmeg
    Juice and zest of 1/2 lemon

    • Preheat oven to 350 degrees.
    • Cut rhubarb into 1/4-inch-thick cubes.
    • Tear bread into 1/2-inch pieces.
    • Spray a shallow 1-quart baking dish with PURE.
    • In medium bowl, combine melted butter and bread pieces; cover bottom of dish with 1 to 1 1/2 cups bread pieces.
    • In another bowl, combine rhubarb, apple, 1/2 cup brown sugar, cinnamon, nutmeg, and lemon juice.   Grate zest; add to mixture.
    • Let sit until juices begin to run, about 5 minutes.
    • Spread half of rhubarb mixture over bread pieces.
    • Sprinkle with 1 cup more bread pieces.
    • Add remaining rhubarb mixture and juices; cover with remaining bread pieces.
    • Sprinkle 1/4 cup brown sugar.
    • Dot with 2 tablespoons butter slices.
    • Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender.
    • Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish.
    • Serve warm with vanilla ice cream.

    ANGEL WINGS with BANANA DROPS & STRAWBERRY KISSES

    I had something similar in a restaurant in Carmel a few years back, well by similar I mean that it had the angel food cake and strawberries. I embellished a bit by adding the bananas, mocha hot fudge and caramel sauce, but I think a little decadence is good. All in all the hot fudge and caramel are the only caloric portions of this dessert. It LOOKS more decadent than it is!

    What do you get when you use these ingredients?

    ANGEL WINGS with BANANA DROPS & STRAWBERRY KISSES
    1 slice angel food cake per person*
    3 strawberries per person
    1/2 banana per person
    2 tablespoons Mocha Hot Fudge Sauce per person
    2 tablespoons Caramel Sauce per person
    whipped cream

    • Slice cake in half diagonally and arrange on plate.
    • Sprinkle banana slices and strawberry slices randomly around angel food cake pieces.
    • Pour

    *I like to make loaf angel food cakes for this recipe

    ANGEL FOOD CAKE & LEMON CAKE SQUARES with ITALIAN BUTTERCREAM & ROASTED COCONUT

    I think grams got this recipe originally from the side of a Swan’s Down cake flour bag.
    ANGEL FOOD CAKE
    1 1/4 cups sifted Swans Down cake flour
    1/2 cup + 1 1/3 cups sugar sifted sugar
    1 1/2 cups +/- 12 room temperature egg whites,
    1/4 teaspoon salt
    1 1/4 teaspoon cream of tartar
    1 teaspoon PURE vanilla
    1/4 teaspoon almond extract

    NOTE:For chocolate angel food, substitute 1/4 cup cocoa for 1/4 cup cake flour and omit for chocolate angel food

    • Sift flour* once, measure and add 1/2 cup sugar and sift together several more times.
    • Combine egg whites, salt, cream of tartar, and flavorings in large mixing bowl. Whisk continuously until the whites form soft peaks that are moist and glossy.
    • Then add the rest of the sugar very gradually over the whites and beating until sugar is blended, about 25 beating strokes per time.
    • Add flour and sugar mixture very gradually, sifting it over the egg whites. Fold in each addition turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.
    • Gently pour into a 10″ ungreased tube pan.
    • Bake at 375 degrees for about 35 to 40 minutes.
    • Frost and sprinkle with toasted coconut.

    *and cocoa when making chocolate angel food

    LEMON SPONGE CAKE
    6 eggs
    1 cup sugar
    2 tablespoons freshly squeezed lemon juice + rind of 1 lemon
    1 cup flour
    1/4 teaspoon salt
    1/2 cup chopped walnuts, optional

    • Preheat oven to 325 degrees.
    • Beat yolks of eggs until thick and lemon colored.
    • Whisk egg whites until stiff peaks form. Set aside.
    • Gradually beat in the sugar, grated lemon rind, and juice.
    • Fold in half of the stiffly beaten egg whites.
    • Cut in sifted flour and salt, add nuts if desired, and remaining egg whites.
    • Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
    • Frost and sprinkle with toasted coconut.
    • Chill overnight or several hours.

    ITALIAN BUTTERCREAM
    3/4 cup white sugar
    1/3 cup corn syrup
    1/3 cup water
    3 egg whites
    1 1/2 cups unsalted butter, chilled and cubed
    2 teaspoons vanilla extract

    • In a saucepan, combine the sugar, corn syrup and water.
    • Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F., or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
    • When the sugar mixture has reached the thread stage, remove it from the heat and set aside to cool.
    • Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all just end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
    • Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed.

    TOASTED COCONUT
    1 16 ounce bag coconut
    4 tablespoons butter melted

    • Preheat oven to 350 degrees.
    • Toss coconut in melted butter until well coated.
    • Spread evenly on a jelly roll pan.
    • Bake for fifteen minutes and then flip coconut and bake another 15 minutes until golden brown.

    Another wonderful use for my new brownie pan! Individual cakes for the BBQ.

     
    We had a casualty that the dogs loved!

    I think grams got this recipe originally from the side of a Swan’s Down cake flour bag.
    ANGEL FOOD CAKE
    1 1/4 cups sifted Swans Down cake flour
    1/2 cup + 1 1/3 cups sugar sifted sugar
    1 1/2 cups +/- 12 room temperature egg whites,
    1/4 teaspoon salt
    1 1/4 teaspoon cream of tartar
    1 teaspoon PURE vanilla
    1/4 teaspoon almond extract

    NOTE:For chocolate angel food, substitute 1/4 cup cocoa for 1/4 cup cake flour and omit for chocolate angel food

    • Sift flour* once, measure and add 1/2 cup sugar and sift together several more times.
    • Combine egg whites, salt, cream of tartar, and flavorings in large mixing bowl. Whisk continuously until the whites form soft peaks that are moist and glossy.
    • Then add the rest of the sugar very gradually over the whites and beating until sugar is blended, about 25 beating strokes per time.
    • Add flour and sugar mixture very gradually, sifting it over the egg whites. Fold in each addition turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.
    • Gently pour into a 10″ ungreased tube pan.
    • Bake at 375 degrees for about 35 to 40 minutes.
    • Frost and sprinkle with toasted coconut.

    *and cocoa when making chocolate angel food

    LEMON SPONGE CAKE
    6 eggs
    1 cup sugar
    2 tablespoons freshly squeezed lemon juice + rind of 1 lemon
    1 cup flour
    1/4 teaspoon salt
    1/2 cup chopped walnuts, optional

    • Preheat oven to 325 degrees.
    • Beat yolks of eggs until thick and lemon colored.
    • Whisk egg whites until stiff peaks form. Set aside.
    • Gradually beat in the sugar, grated lemon rind, and juice.
    • Fold in half of the stiffly beaten egg whites.
    • Cut in sifted flour and salt, add nuts if desired, and remaining egg whites.
    • Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
    • Frost and sprinkle with toasted coconut.
    • Chill overnight or several hours.

    ITALIAN BUTTERCREAM
    3/4 cup white sugar
    1/3 cup corn syrup
    1/3 cup water
    3 egg whites
    1 1/2 cups unsalted butter, chilled and cubed
    2 teaspoons vanilla extract

    • In a saucepan, combine the sugar, corn syrup and water.
    • Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F., or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
    • When the sugar mixture has reached the thread stage, remove it from the heat and set aside to cool.
    • Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all just end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
    • Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed.

    TOASTED COCONUT
    1 16 ounce bag coconut
    4 tablespoons butter melted

    • Preheat oven to 350 degrees.
    • Toss coconut in melted butter until well coated.
    • Spread evenly on a jelly roll pan.
    • Bake for fifteen minutes and then flip coconut and bake another 15 minutes until golden brown.