Banana Bread

So, this is a recipe for Banana Bread. Not Banana Bread with Nuts or Banana Bread with Raisins. It is a bread in which the dominant taste is sweet banana. Why? Because we don't like that other stuff. Should you insist on ruining this delightful recipe with nuts or raisins, I will put a couple of measurements at the bottom.

Banana Bread (makes two loaves)*

2 ripe bananas
2 eggs
1 3/4 c flour
1 1/2 c sugar
1/4 c buttermilk
1/2 c vegetable oil
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
**

Directions:

1. Grease and flour bread pans. Preheat oven at 325.

Now, technically, you can just mix all that stuff above together, toss it into the pans and go. However, in case you like lots of steps, I shall tell you how I do it. I have a mixer. I use speed 1 or 2 for all the mixing. Which speed I use is completely based on the whim of the day. I use a 1/4 cup and a 1/2 tsp for all the measuring. Then I don't have to wash more than those two items and the bowl.

2.  Toss in the 2 bananas and let them get mashed. Put in the eggs. Mix it and then add the sugar.
3. Add the flour, buttermilk, and vegetable oil. (Yes, I use the same 1/4 cup. Just do the dry, then the wet.) Make sure all of that gets mixed up well.
4. Use a 1/2 tsp measuring spoon if you don't want to have to wash more than one spoon. Now put in salt, baking soda, baking powder, and vanilla. If you have lumpy baking powder like me, I recommend making sure those chunks are broken up so you don't get a nasty lump in your bread later. No one wants to be the person who gets that.
5. Now that everything is mixed up, divide the batter between the two pans you expertly greased and floured. Pop it into the oven for around 35-45 minutes. Use the toothpick test to make sure it's done. (If you don't know this test, it means to stick a toothpick into the bread, pull it out, and see if it's clean. If it is, you're gold. If not, it needs more time.)

* You can do half the recipe and it's still quite tasty. Most likely, you'll wish you'd just stuck to making two.

** Nuts - 1 c. Raisins - 1/2 c.

Award Winning Soft Chocolate Chip Cookies

You can actually google this name and probably find the site that has this recipe. I got this from a sister-in-law who got it from a sister-in-law. They are delicious. The one down side is that the dough isn't as good raw. For some people, that may be a plus.

Award Winning Soft Chocolate Chip Cookies

2 1/4 c. All purpose flour
1 tsp. Baking soda
1/2 tsp. Salt
1 tsp. Baking Powder
1 c. Butter, softened
3/4 c. Packed brown sugar
1/4 c. white sugar
3 oz package instant, sugar-free, fat-free vanilla pudding mix
2 eggs
1 tsp. vanilla extract
1 1/2 c. Chocolate chips (or a variety of flavors)

Directions:

1. Preheat oven to 350F.
2. Cream together butter, brown sugar, and white sugar.
3. Blend in pudding mix.
4. Stir in eggs and vanilla.
5. Blend in flour, baking soda, salt, and baking powder.*
6. Stir in chocolate chips.
7. Drop small, rounded spoonfuls of dough onto ungreased cookie sheet.
8. Bake for 9 minutes in oven.

*Technically, one is suppose to sift these four ingredients together in a separate bowl and then add in. I don't do this, and I'm not sure why I should as it still turns out well. Therefore, I don't do the extra step with the extra dish.

Angel Lush

My first dessert but hopefully it won't be the last! Good and simple recipe if you like angel food cake.

Angel Lush

1 can (20oz) crushed pineapple, undrained
1 pkg (3.4 oz) of vanilla flavored, instant pudding
1 cup thawed cool whip
1 pkg (10oz) round angel food cake, cut into 3 layers
Seasonal Berries

Directions:

1. Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
2. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
3. Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.