Better Banana Bread

three ingredients make this banana bread better than any other i've tasted: brown sugar, butter, and yogurt.

2 cups flour (whole wheat is best but all-purpose is fine)
3/4 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 very ripe, soft, brown-speckled large bananas (or 4 medium)
6 Tbsp melted butter
1/4 cup plain or vanilla yogurt
2 eggs
1 tsp vanilla
1 cup walnuts, pecans, chocolate chips (optional)

1. preheat oven to 350° and grease a 9" x 5" loaf pan. whisk flour, sugar, soda, baking powder and salt together in a large bowl. if you're making the bread with nuts or chocolate chips whisk them into the dry mixture as well. set aside.
2. cut the butter into several pieces and melt, then let slightly cool.
3. in a medium bowl, mash the bananas very well. add the butter, yogurt, eggs and vanilla mixing with the whisk after each added ingredient.
4. gently fold wet mixture into dry mixture with a wooden spoon or spatula just until incorporated. scrape batter into greased loaf pan. bake for 50-55 minutes or until an instered toothpick comes out clean.
5. remove bread from pan and allow it to cool on a rack or cloth. enjoy!

Pumpkin Doughnuts - Long Live Autumn!

Pumpkin Doughnuts

Spiced sugar
1 cup sugar
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg

Doughnuts
3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon buttermilk
1 cup canned pure pumpkin
Canola oil (for deep-frying)

Powdered Sugar Glaze
2 cups powdered sugar
Whipping cream

Preparation
For spiced sugar:Whisk all ingredients in medium bowl to blend.

For doughnuts:Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.
Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For powdered sugar glaze:Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

Lime & Thyme Potato Salad

4 c. red potato cubes
1/3 c. mayo
1/4 c. sour cream
1/2 t. lime zest
Juice of 1 lime
1 T. fresh thyme
1/4 t. salt
1/4 t. pepper

Potatoes can be peeled, or left unpeeled- imagine that! Cube potatoes and cook for about 20 minutes. Test for softness & sound. Take off heat & run cold water into pan until cooler & let sit for a couple of minutes. In separate bowl, while potatoes cook, mix everything else together. Add potatoes, coat. Keep in fridge. If salad seems too stiff after chilling, stir in a splash of milk. Enjoy and smell up the goodness!

Em's Mac & Cheese

1 - 1 1/2 lb. shell noodles
2 c. cream
2 c. sharp cheddar shredded
2c. monterey jack shredded
3 T. butter
bread crumbs

Put cream in saucepan over low heat (you'll be fine Ash, the cream won't burn). After the cream has warmed up a bit, add cheese, stir with a wisk until melted. At the same time cook noodles. Take cheese off off heat while draining noodles. Stir in butter after draining. Mix cheese & noodles in 9x13 baking pan. Sprinkle bread crumbs on top. Bake for 40 minutes at 350. Enjoy for days after!! Add a little milk and breadcrumbs when warming up.

Lemon Green Beans

Good Side Dish for (above posted) Mac & Cheese:
1 lb. green beans
Juice on 1/2 lemon
Lemon zest 1/2 lemon 2 T.
Olive oil
2 t. salt

Cook beans for 5 -6 minutes. Shock cool in ice water. In serving bowl, mix juice, zest, oil & salt together. Add green beans. Fridge at least 20 minutes. Add salt right before serving.

Corn Cilantro Salad

1 bag frozen corn (thawed but not cooked)
1 large crisp tomato (diced)
1 bunch cilantro (chopped)
1/3 bottle Italian dressing

Let frozen corn thaw. Add tomato and cilantro. Mix in Italian dressing. Eat and enjoy!

Brownies

A boxed mix may be convenient, but these brownies from scratch are quick and superb (not to mention, real).

1 cup flour
1 tsp salt
1 tsp baking powder
1 cup butter (2 sticks)
1 cup cocoa powder
2 cups lightly packed brown sugar
4 eggs
1 Tbsp vanilla

1. Preheat oven to 350°. Lightly grease a 9 x 13 (glass) pan.

2. Whisk flour, salt, and baking powder together in a small bowl, set aside.

3. Cut each stick of butter into six pieces and melt in a medium bowl. Stir in brown sugar until combined and heat an additional 30 seconds to further dissolve the sugar.

4. Blend cocoa powder into melted butter and sugar with electric mixer until completely incorporated. Add eggs and vanilla and blend very well, then add flour mixture and blend until a thick, smooth batter forms.

5. Spread into greased pan pan and bake 28 - 30 minutes, until toothpick comes out clean. Remove from oven and after 5 minutes loosen edges with a butter knife; this helps prevent brownies from sinking in the center as they cool. Let brownies cool at least an hour, completely if possible.

6. Frost with a thin layer of chocolate frosting (use the recipe on the back on the Hershey’s Baking Cocoa but cut recipe by 3/4) or peppermint frosting, if desired.

Variations
Mix in 2 cups of chocolate or white chocolate chips or marshmallows after most of the flour is incorporated.

real fake grape Gatorade

you like Gatorade? me too, but this is better. it tastes better, it’s cheaper and, unlike a lot of the Gatorade varieties out there, it doesn’t have brominated vegetable oil and stuff. (and then there’s all those empty plastic bottles to haul out to the curb every Thursday.)
it’s pretty simple:

1 can of juice concentrate
(I think grape is best but try orange, lemonade, fancy daiquiri, etc.)

1 tsp. salt

tap water


first, get your big pitcher and mix the juice concentrate with double the recommended amount of water: 6 cans instead of 3. now drop one teaspoon of salt in and mix it all up. the idea is to get a solution of electrolytes similar to that of your own physiology. this solution is pretty isotonic so it shouldn’t burst or wrinkle any of your membranes.

all this done, put it in the fridge to cool a while and then taste it. you can tweak the ratios a little if you find one kind of juice concentrate more or less sweet than others. and you can apply the same principles using lemon juice concentrate or to make an isotonic iced tea, etc. see, so easy. I even feel kind of ridiculous calling it a recipe: “dilute some juice and spoon some salt in.” enjoy.

posted by English

Basil Pesto

there are few better flavors than basil pesto. great on pasta, pizzas, bruschetta, as a dip, in soups, etc. oh, and it freezes great in small air-tight containers.

1 cup (packed) fresh basil leaves, left whole
1/4 cup pine nuts
1 clove garlic, minced
1/4/ cup fresh, grated parmesan cheese
1/4 cup extra virgin olive oil (i put just slightly less)
1 tsp salt

1. put basil, pine nuts, garlic, and parmesan in a food processor or blender and process until well mixed.
2. add oil and salt and process until it makes a thick paste. done.
(3). stir into drained, hot pasta.

this size batch is perfect for a one pound box of pasta. i recommend penne rigate because of its pesto-clinging ridges.

Honey Mustard Chicken

This recipe comes from our sister-in-law, Jen, and is delicious, healthy, and light making it perfect for the summer season. It is an easy meal to make but looks great on a plate which makes it ideal for entertaining.

Serve atop brown or white rice with a fresh fruit or vegetable salad.

4 chicken breasts (boneless, skinless, and frozen)
1 teaspoon paprika
8 lemon slices
1/4 cup honey
1/4 cup spicy brown mustard or Dijon
1 teaspoon dried minced onion
1/2 teaspoon lemon juice
1/2 teaspoon curry powder



1. Preheat oven to 375 degrees.

2. Line a 10x9 baking pan with foil and spray with non-stick cooking spray (I just use a glass Pyrex dish and forgo the foil and just spray with olive oil non-stick spray).

3. Remove protective ice glaze from frozen chicken breasts by holding under running water for 1-2 minutes. Arrange frozen chicken breasts in single layer in prepared pan. Sprinkle chicken, breasts with paprika then place 2 lemon slices on each breast. Bake for 30 minutes.

4. Meanwhile in a small microwave bowl, combine remaining ingredients. Stir to mix in well. Microwave sauce on high for 2 minutes. Stir.

5. After chicken has baked for 30 minutes, drain and discard juices. Spoon sauce over chicken in pan. Bake at 375 for 10-15 minutes or until done.


hint for rice:
Add a little olive oil (a recent tip from kel) and chicken bullion (about 1 cube or to taste) and a small bit of garlic to the water before it begins to boil. This will make the rice have a little flavor to add to the dish.

"Quick Like A Bunny Rabbit" Cinnamon Rolls

because the dough doesn't have to rise, these cinnamon rolls are super fast and easy... and oh, so delicious!

2 cups flour
1/4 cup granulated sugar
1 Tbsp baking powder
3/4 tsp salt
1/4 cup chilled butter plus 3 Tbsp melted butter
3/4 cup milk
1/4 cup packed brown sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup chopped pecans (optional)
1/3 cup raisins (optional)
1 Granny Smith apple (optional)

1. preheat oven to 375. in a medium bowl whisk together the flour, sugar, baking powder and salt. cut the 1/4 cup chilled butter into 1/4-inch pieces. with your fingers rub the butter into the flour mixture until it resembles coarse meal. pour the milk in all at once and stir just until combined. refrigerate until cool - about 15 minutes.
2. meanwhile, melt 1 Tbsp butter in the bottom of an 8" x 8" square or 9" round cake pan. melt remaining 2 Tbsp butter in a small bowl, set aside.
3. in another small bowl whisk together the brown sugar, cinnamon, and nutmeg, set aside. if you choose to add the apple, peel, core and slice it as thinly as possible.
4. turn dough onto a lightly floured surface. knead about 15 times, adding just enough flour to keep dough from sticking. with a floured rolling pin, roll dough out into a 12-inch square. brush with melted butter enough to cover the whole surface. sprinkle most of the sugar/spice mixture over the surface. add nuts, raisins and apple.
5. working from the bottom, roll up the dough, squeezing as you go; pinch the edge to seal. cut the roll crosswise into 9 slices. sprinke the remaining sugar/spice mix on the bottom of the pan. lay slices flat in the pan.
6. bake until rolls are golden brown, 25-30 minutes. let cool for about 15 minutes. ice with an ever-so-light icing of milk, powdered sugar and vanilla if desired. serve warm.

Zucchini Soup

summer is here, now here come the zukes. whether you're growing them yourself or being bombarded by neighbors just giving them away, this soup will help you make good use of them.

1 large onion, copped
2 Tbsp olive oil
3 medium zucchinis or 2 large, chopped
2 cups chicken broth
1/2 tsp salt
pepper to taste
1/2 cup half and half

1. sauté onion in oil over medium heat until tender - about 8 minutes. add zucchini, salt and pepper, and stir in with onion. add broth, bring to a boil and simmer for 10 minutes.
2. transfer to a blender and puree just until chunky. stir in half and half.
3. garnish with shredded cheese if desired.

you can also add a little crumbled bacon for extra protein and flavor.

Huevos Rancheros

This recipe can be found in the Better Homes and Gardens New Cook Book on page 232, (a great recipe book by the way with many good recipes and it reminds me of home). However I have made a few changes.

Recommended serving size is 4, but I find that I have been able to serve almost twice that amount.

2 tablespoons oil (olive works great, you may use less if you desire)
5 6-inch Corn Tortillas
1/2 cup chopped onion
2 cloves garlic
1 14.5-oz. can diced tomatoes, drained
1 4-oz. can diced green chile peppers, drained
2 tablespoons snipped fresh cilantro (optional)
1/4 teaspoon ground cumin
4 eggs
1/2 cup shredded cheese of your choice

For Salsa
1. Using a frying pan, cook onion and garlic in 1 tablespoon of oil for 2 to 3 minutes or until tender.

2. Stir in drained tomatoes, chile peppers, cilantro, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. Transfer mixture to a blender or food processor. Tear 1 corn tortilla into pieces; add to blender or food processor. Cover and blend or process until a coarse puree results. Keep warm.

For Eggs
basically all you need to do is poach the eggs. I know we all know how to do this well. But in case you need some direction, here is what the cook book suggests.

1. In the skillet heat 1 tablespoon oil over medium heat. Carefully break eggs into skillet. When whites are set and edges turn white add 1 tablespoon water.

2. Cover skillet and cook eggs to desired doneness (2 to4 minutes for soft-set yolks, 4-5 minutes for firm-set yolks).

To Serve
The cook book suggests dipping the corn tortillas in hot oil and then keeping them warm in the oven, I tried this and it did not work very well and it was quite oily. So here is what I suggest.

1. When eggs are finished, drain water from the pan and any excess egg. Place corn tortillas in the hot frying pan and heat until warm. Flip them over and heat for another few minutes.

2. Place a warm tortilla on each of four dinner plates. Top each with a fried egg. Spoon some of the warm salsa over each egg. Sprinkle with cheese.


This is a really easy, light, colorful, and delicious meal.

I also apologize for the scanned image from the recipe book (I know it does not hold up to the excellent standards of the Agreeable Recipe Book...).