BANANA BREAD and LEMON BLUEBERRY RICOTTA POUND CAKE and SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

While Mum was visiting last summer, she spoiled her Grandchildren with lovely breakfasts each morning. Made from scratch pancakes and sausage, delivered on a tray to their room, while they enjoyed their morning in bed.
I thought I had better make more of an effort to provide interesting and delicious meals in the morning - although my kids have to come out to the kitchen to serve themselves.

BANANA BREAD

1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed, very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chocolate chips

Heat oven to 350F.
Butter a 9 by 5 inch loaf pan, set aside.
In an electric mixer, fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla, mix to combine. Stir in chocolate chips, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Enjoy!

LEMON BLUEBERRY RICOTTA POUND CAKE

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup ricotta cheese
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 1/2 cups blueberries

Heat oven ot 325F.
Prepare a 9 by 5 inch pan, greasing the inside with butter, or baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
Use an electric mixer to beat together the butter, ricotta and sugar, on high speed for 3 minutes, until pale and fluffy.
Add the eggs one at a time, mixing on medium speed for one minute, after each addition. Mix in the lemon zest and vanilla extract.
Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.
Pour the batter into the prepared loaf pan. Place on a baking sheet on the middle rack in the oven. Bake for 65 to 70 minutes, or until a wooden toothpick comes out clean. Remove from oven and let cool for 15 minutes in the pan. Run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let it cool completely on a wire rack.
Enjoy!
Note: I added 1/2 cup more blueberries than the recipe indicated - I like a lot of fruit! But it was too much batter for the loaf pan, so I made muffins with the extra.

Recipe adapted from Simply Recipes
www.simplyrecipes.com/recipes/lemon_blueberry_ricotta_p...‎

SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

FOR THE STREUSEL
3/4 cup flour
1/2 cup packed, light brown sugar
1/2 teaspoon ground cinnamon
1/8 tablespoon salt
4 1/2 tablespoons of unsalted butter
FOR THE CAKE
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
2 drops almond extract
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg yolk, at room temperature
1 egg, at room temperature
1/4 plus 1/8 teaspoon salt
1 1/3 cups cake flour
1 teaspoon baking powder
1/8 teaspoon baking soda

MAKE THE STREUSEL
In a small bowl, stir the flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the dry ingredients and stir until well combined. The streusel should feel clumpy, not sandy. If it seems dry, add more melted butter.
MAKE THE CAKE
Position a rack in the center of the oven and heat the oven to 350F.
Lightly butter the bottom and sides of an 8-inch square metal cake pan. Line the bottom of the pan with parchment and butter the parchment. Dust the pan with flour, tapping out any excess.
In a small bowl, whisk the sour cream, vanilla and almond extract.
In a large bowl, cream the butter, sugar and egg yolk with a wooden spoon utnil blended, about 20 seconds. Using a whisk, whisk in the whole egg and salt and continue to whisk until the batter is smooth and the sugar begins to dissolve, about 30 seconds. Whisk in the sour cream mixture. Sift the cake flour, baking powder, and baking soda directly onto the batter. Whisk until the mixture is smooth and free of lumps.
Spread the batter evenly in the pan. Sprinkle the streusel over the batter, squeezing it with your fingertips to form small clumps. Bake until puffed and golden and a skewer inserted in the center of the cake comes out with only moist crumbs clinging to it, 28 to 30 minutes. Set the pan on a rack to cool for 15 minutes.
Run a knife between the cake and the sides of the pan. Invert the cake onto the rack and remove the parchment. Invert again onto a serving plate, so the streusel is on top. Let cool at least 10 minutes before serving. This cake is best served warm.
Enjoy!

Recipe adpated from Fine Cooking
www.finecooking.com/.../sour-cream-coffee-cake-brown-sugar-streusel....‎

CHOCOLATE CHIP BANANA CUPCAKES and BANANA MUFFINS

We had several ripe bananas, and I wanted to make the most of them before the fruit flies finished them off. I made a batch of cupcakes and a batch of muffins for a snack one afternoon, and the kids absolutely loved them.

CHOCOLATE CHIP BANANA CUPCAKES

2 cups flour
1 1/2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1 1/3 cups mashed ripe bananas (2 to 3 medium)
3/4 cup chocolate chips

In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and chocolate chips.
Fill paper-lined muffin cups two-thirds full. Bake at 350F for 20 to 24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Enjoy!

Recipe adapted from Taste of Home Fun Food, August 2010
www.tasteofhome.com/

BANANA MUFFINS

1 cup flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup mashed banana (I put in 6 bananas - a bit more than 1 cup)
1/2 cup quick cooking oats
1/2 cup milk
1/4 cup butter, melted
1 egg, beaten

Heat oven to 425F.
Line 12 muffin cups with paper liners, set aside.
In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg and mix well. Make a well in the center.
In a separate bowl, combine the mashed banana, oats, milk, butter and egg. Pour mixture into the well and stir until combined and dry ingredients are moistened. Spoon batter into prepared muffin cups, filling about 2/3 full. Bake 15 minutes, or until muffins spring back when touched.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, March 2012
www.arkansas.com/dining/recipes/

BANANA INFUSED JAMESON

Happy St Patricks Day!

BANANA INFUSED JAMESON

3 bananas, peeled and sliced
1 750ml bottle Jameson Irish Whiskey

Place bananas and Jameson into a sealed container for 3 to 4 days. Strain out the banana slices, and discard. The infusion should be slightly viscous and cloudy - this gives the drink its unique texture, body and flavor. Pour infused Jameson back into container or bottle. Serve in a rocks glass with ice.
Enjoy!

Recipe adapted from The Wall Street Journal, March 2012
topics.wsj.com/subject/R/recipes/3697‎ T

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

After being out of town for the week, my husband arrived home around 4pm, just in time for my oldest Sons birthday party. It was one of the easiest, most laid back parties ever! Pizza and a cookie cake and a few friends to spend the night.
I took full advantage of the relaxed atmosphere, and having my husband back in town to supervise the 8 boys, and briefly popped out to meet friends for Magazine Club.
However, as undemanding as my child was, I couldn't NOT cook for my Sons birthday, so our family birthday dinner concluded with this masterpiece of deliciousness (plain whipped cream for the kids).

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

CAKE
2 large ripe bananas, unpeeled
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 cup sugar
1 egg, lightly beaten
3/4 cup buttermilk
1/2 teaspoon baking soda
1 1/2 tablespoons unsalted butter, melted
2 tablespoons cream
1/2 teaspoon finely grated orange zest
1 cup roasted macadamia nuts, toasted and coarsely chopped

HONEY CREAM
1/4 cup plain yogurt
1/4 cup honey
1/4 teaspoon finely grated lime zest
1/4 teaspoon finely grated orange zest
2 tablespoons Kahlua
2/3 cup cream

MAKE THE CAKE
Heat oven to 350F.
Butter a 7 by 11 inch baking dish. Put the bananas on a rimmed baking sheet and bake for about 45 minutes, until dark and soft. Let the bananas cool, then open the peel and scoop the roasted banana pulp into a large bowl.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, ground cloves, nutmeg and salt.
Using an electric mixer, beat the roasted bananas with the sugar until a puree forms. Then beat in the eggs. In a small bowl, stir together the buttermilk and baking soda, then add to the banana mixture. At low speed, gradually beat in the flour mixture. Gently beat in the melted butter, cream and orange zest.
Spread the batter in the prepared dish and bake for 25 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool.

PREPARE THE HONEY CREAM
In a small bowl, whisk the yogurt with the honey, finely grated lime zest, finely grated orange zest and the liqueur. In a large bowl, beat the cream until softly whipped. Gently fold in the honey yogurt mixture.
Serve pieces of cake with dollops and honey cream and a sprinkle of macadamia nuts.
Enjoy!

Recipe adapted from Food and Wine, November 2010
www.foodandwine.com/recipes‎

BLUEBERRY BANANA PANCAKES and LEMON BLUEBERRY SNACK CAKE

My family has been enjoying blueberries for breakfast, plain and folded into cakes. These recipes combine the small blue berry alongside other fruits, with delicious results.

BLUEBERRY BANANA PANCAKES

2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
2 cups buttermilk
4 tablespoons unsalted butter, melted
1 cup blueberries
2 bananas sliced

In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, beat the eggs with the buttermilk. Stir in the flour mixture, then stir in the melted butter and blueberries.
Heat a large skillet over moderately low heat and spray with cooking spray. Scoop tablespoons of the batter into the skillet and lay one banana slice in the center of each pancake. Cook until bubbles appear on the surface, 3 to 4 minutes. Flip the pancakes and cook until golden brown on the second side, 2 to 3 minutes longer.
Dust with confectioners sugar, and serve with butter and maple syrup as desired.
Enjoy!

Recipe adapted from Food and Wine, October 2010
www.foodandwine.com/‎

LEMON BLUEBERRY SNACK CAKE

1 1/2 cups flour
1 1/2 teaspoons baking powder
pinch of salt
8 tablespoons unsalted butter, at room temperature
1 cup sugar
1 tablespoon of lemon zest
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 teaspoon of vanilla extract
1tablespoon of lemon juice
1 pint blueberries

Heat oven to 375F.
Mist an 8-inch baking pan with cooking spray. Sift flour, baking powder and salt together in a medium bowl.
In a bowl, using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 4 minutes. Add eggs one at at a time, scraping down the sides of the bowl as needed. In another bowl, mix buttermilk and vanilla. Beat a third of the flour mixture into butter the mixture until nearly combined, then beat in half of buttermilk mixture. Repeat, ending with the last third of the flour mixture, beat until just combined. Stir in lemon juice, and blueberries.
Spread batter evenly in prepared pan.
Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes.
Enjoy!

Recipe adapted from All You Celebrations
www.allyou.com/food/recipes‎

BANANA BLUEBERRY MUFFINS

For a Sunday, it is an exceptionally busy day. Apart from the usual activities - Church and going out to eat afterwards - we had Christmas parties (complete with Santa, and not to be missed) and a book party for the fabulous Local Flavor cook book localflavornwa.com/‎ which I, along with other people featured in the book, am cooking for.
These Banana Blueberry Muffins helped start the day off, and made me feel that I was focussing time and love on my family before the hectic progression of the day.

Local Flavor cookbook against a George Dombek background

BANANA BLUEBERRY MUFFINS

Heat oven to 375F.
Toss 1 1/2 cups frozen blueberries with 2 tablespoons flour. Stir together 2 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Whisk together 1 cup mashed banana, 2 eggs, 3/4 cup brown sugar, 1/3 cup melted butter and 1/2 teaspoon vanilla extract, add to dry ingredients, stirring just until moistened. Fold in blueberries. Spoon into a lightly greased 12 cup muffin pan. Bake for 20 minutes, or until golden brown.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

CHICKEN AND BANANA FRIED RICE and BANANA BREAD COBBLER

We like to have bananas on hand for a quick and healthy snack, but often they ripen quicker than we can eat them, so we make a lot of banana bread, muffins and cake. Although we do love bananas baked into a delicious treat, it was fun to change it up with this Chicken Fried Rice and Banana Bread Cobbler.

CHICKEN AND BANANA FRIED RICE

In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Halve 2 bananas lengthwise and add to the pan cut side down. Cook until deep golden, 6 to 8 minutes, transfer to a cutting board and cut into bite sized pieces, once cool enough to handle.
Heat another  tablespoon of vegetable oil. Season 3/4 pound of chicken tenders, cut into cubes, season with salt and pepper. Add to the skillet and cook until browned and cooked through, about 8 to 10 minutes. Lower the heat to medium, add 1/2 cup sliced scallions, and cook, stirring, until golden, about 2 to 3 minutes. Add 2 finely chopped serrano chiles (I unfortunately omitted these because of the kids), and cook, stirring, for 1 minute. Stir in 2 cups of cooked rice, increase the heat to high and cook, stirring occasionally , until the rice begins to toast, about 5 minutes. Remove from the heat and stir in the banana and 1 tablespoon of soy sauce. Sprinkle with chopped, salted peanuts.
Enjoy! please share recipedoodle with your friends and family!

Recipe adapted from Rachael Ray Magazine
www.rachaelraymag.com › Recipes‎

BANANA BREAD COBBLER

1 cup self rising flour
1 cup sugar
1 cup milk
1/2 cup butter, melted
4 bananas, sliced
Streusel Topping

Heat oven to 375F.
Whisk together flour, sugar and milk just until blended, whisk in melted butter. Pour batter into a lightly greased 11 by 7 inch baking dish.
Top with banana slices and sprinkle with Streusel Topping.
Bake for 40 to 45 minutes or until golden brown and bubbly.

STREUSEL TOPPING
3/4 cup firmly packed light brown sugar
1/2 cup self rising flour
1/2 cup butter, softened
1 cup oats
1/2 cup chopped pecans

Stir together brown sugar, flour and butter until crumbly, using a fork. Stir in oats and pecans.
Enjoy!

Recipe adapted from Southern Living, February 2010
www.southernliving.com › Food › Recipes‎

BIG AND BUTTERY CHOCOLATE CHIP COOKIES and BLUEBERRY DROP BISCUIT COBBLER and BANANA SPLIT CAKE

Cookies, Cake and Cobbler - three sweet ways to celebrate an end of summer sleep over.
I baked up a storm amidst the storm of my kids and a bunch of their friends.


BIG AND BUTTERY CHOCOLATE CHIP COOKIES

1 cup butter, softened
1 cup brown sugar
3/4 cup sugar
2 eggs
1 1/2 teaspoon of vanilla extract
2 2/3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 package of semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

In a large bowl, cream the butter, brown sugar, and sugar until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking soda and salt, gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts.
Shape quarter cupfuls of dough into balls. Place in an airtight container, separating layers with waxed or parchment paper, cover and refrigerate 12 hours or overnight.
To bake, place dough balls 3 inches apart on parchment paper lined baking sheets.
Press a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 minutes.
Bake at 400F for 10 to 12 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks, cool.
Enjoy!

Recipe adapted from Taste of Home, June/July 2012
www.tasteofhome.com/recipes‎

BLUEBERRY DROP BISCUIT COBBLER

1 1/2 cups plus 3 tablespoons flour
3 tablespoons plus 1 cup of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
6 tablespoons of chilled, unsalted butter, cut into 1/2 inch pieces
1/2 cup plus 1 tablespoon of creme fraiche
6 cups of fresh blueberries
2 tablespoons of fresh lemon juice
1 tablespoon of finely grated lemon zest

Heat the oven to 375F.
Whisk 1 1/2 cups flour, 3 tablespoons of sugar, baking powder, and salt in a large bowl. Add butter, using your fingertips, incorporate until only pea sized lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit like dough forms, 5 to 7 turns.
Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8 by 8 glass baking dish or divide among six 6-ounce ramekins.
Scatter biscuit topping over berries.
Bake cobbler until juices are thick and bubbling and topping is cooked through and a deep golden brown, 20 to 25 minutes for ramekins, 45 to 50 minutes for baking dish.
Let cool for at least one hour.
Enjoy!

Recipe adapted from Bon Appetit, August 2012
www.bonappetit.com/recipes‎

BANANA SPLIT CAKE

1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/2 cup butter, melted
2 packages (8 ounces each) of cream cheese, softened
1 can (20 ounces) of crushed pineapple in juice, drained
4 bananas
2 packages (3.4 ounces each) vanilla instant pudding
2 cups cold milk
2 cups thawed whipped topping
1 cup chopped pecans

Mix crumbs, 1/4 cup sugar and butter, press onto bottom of 13 by 9 inch pan. Freeze for 10 minutes.
Beat the cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust, top with pineapple. Slice 4 bananas, arrange over pineapple.
Beat pudding mixes and milk with a whisk for 2 minutes. Stir in 1 cup of whipped topping. Spread over banana layer in pan. Top with remaining whipped topping. Refrigerate 5 hours. Just before serving top with nuts.
Enjoy!

Recipe adapted from Kraft Foods, Best Loved Quick and Easy Recipes
www.kraftrecipes.com/‎

BUTTERMILK BISCUITS and FRENCH BREAKFAST PUFFS and BREAKFAST BABY CAKES and POPOVERS and OATMEAL TEA CAKE and BASIC BUTTERMILK PANCAKES and BANANA SPLIT BREAD and CHOCOLATE CHIP MUFFINS AND PLUM OAT DROP BISCUITS and BITSY BACON AND CHEESE ROLLS and NUTELLA CREPES

It seemed like my kids were having friends to sleep over every weekend before school was out. Now, with school almost back in session, the overnight parties have increased in frequency, and it seems there is one almost every night.
I usually present a breakfast of convenience, but when there are additional kids expecting sustenance, it is a good excuse to look through the recipe books for something a little more interesting than cold cereal or Nutella toast.

BUTTERMILK BISCUITS

2 cups half wheat-white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold butter, cubed
1 cup buttermilk
melted butter

Heat oven to 450F.
Sift together the flour, baking powder, salt and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles small peas.
Stir in buttermilk with a fork until the dough forms a ball.
Turn the dough out onto a well-floured sheet of parchment paper. Sprinkle dough with flour, and flatten into a disk. Cover and chill for 15 minutes.
Remove paper (I left it on the paper) and turn dough out onto a well-floured surface. Sprinkle with flour. Pat dough to 1/2 inch thickness. Cut with a 2 1/2 inch cookie cutter.
Place biscuits 1 inch apart on a baking sheet.
Bake for 10 minutes, or until golden brown. Brush immediately with melted butter.
Enjoy!

Recipe adapted from Southern Living, February 2013
www.southernliving.com/food/‎

FRENCH BREAKFAST PUFFS

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted

Heat oven to 350F.
Grease 12 muffin cups or line the cups with paper muffin liners.
In a large bowl, whisk together the flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
Bake for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon of cinnamon.
Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into melted butter, then into the sugar/cinnamon mixture.
Repeat with each muffin, until all muffin tops are covered. Serve warm.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/recipe/french-breakfast-puffs/‎

BREAKFAST BABY CAKES

1 1/3 cups milk
6 eggs
1 1/3 cups flour
1 tablespoon sugar
1 teaspoon salt
6 tablespoons melted butter

In the bowl of an electric mixer, combine milk, eggs, flour, sugar and salt and mix until smooth. Let batter stand for 30 minutes before baking.
Heat oven to 450F. Place bottom oven rack in lowest position.
Brush 6 pie tins with 1 tablespoon of butter each. Divide batter equally among pans, about 1/2 cup each. Place baking sheet with tins in oven and bake 10 to 15 minutes or until puffy and golden.
Serve 1 pancake per person, topped with desired toppings.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2007
www.arkansasonline.com/news/features/food/‎

POPOVERS

In a large bowl, combine 1/2 cup flour, 1/2 cup milk, 1 tablespoon of sugar, 2 teaspoons of melted butter and 1 large egg. Whisk to blend.
Generously brush a popover pan with melted butter. Pour batter, dividing evenly among the 6 cups. Place pan in a cold oven on the middle shelf.
Heat oven to 450F, bake popovers for 15 minutes. Reduce heat to 350F, and bake 17 minutes more. Do not open the door while baking. Remove pan from oven, pierce popovers to let out steam.
Enjoy!

Recipe adapted from Parents, May 2003
www.parents.com/recipes/‎

OATMEAL TEA CAKE

1 cup rolled oats
1/2 cup raisins
1 1/4 cups boiling water
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
CARAMEL TOPPING
1/4 cup butter
1/2 cup brown sugar
2 tablespoons half and half
1 cup finely chopped walnuts

Heat oven to 350F.
Place oats and raisins in a medium bowl, pour boiling water over the mixture and let stand until warm.
In bowl of electric mixer, cream butter with sugars until light and fluffy . Blend in vanilla. Add eggs, one at a time, beating well after each addition. Stir in oatmeal mixture.
Stir together flour, baking soda, cinnamon, salt and nutmeg. Add flour mixture, blending lightly. Spread batter in a well greased, 9 inch square baking pan.
Bake until top of cake springs back when touched, 45 to 50 minutes.
CARAMEL TOPPING
In a small pan, melt butter. Remove from heat and mix in brown sugar, half and half and walnuts.
Spread topping on warm cake and place under broiler, about 4 inches from heat, until topping browns and bubbles, about 2 minutes. Let cool slightly before serving.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, March 2003
www.arkansasonline.com/news/features/food/‎

BASIC BUTTERMILK PANCAKES

1 1/2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup buttermilk
2 eggs
3 tablespoons butter, melted

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk buttermilk, eggs and melted butter, add to flour mixture. Whisk until evenly blended.
Heat a griddle or skillet over medium heat.
Grease griddle or skillet. Spoon batter for each pancake onto griddle, cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes, cook about 2 minutes more, until golden brown on bottom. Cook remaining batter. Serve with butter and maple syrup.
Enjoy!

Recipe adapted from Red Book Magazine
www.redbookmag.com/recipefinder/‎

BANANA SPLIT BREAD

1 cup sugar
1 egg
1/2 cup butter, softened
1 cup bananas, mashed
3 tablespoons milk
1 teaspoon vanilla essence
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chocolate chips

Heat oven to 350F.
Cream sugar, eggs and butter with an electric mixer until fluffy, about 3 minutes.
Stir in other ingredients. Spoon into well greased and floured large loaf pan. Bake for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
Enjoy!

Recipe adapted from The Holiday Cookbook, November 2007


CHOCOLATE CHIP MUFFINS

1 cup flour
1 teaspoon baking powder
1/2 cup sugar
1/3 cup milk chocolate chips
2/3 cup sour cream
1 egg
4 tablespoons of vegetable oil

Heat the oven to 375F.
Line muffin pans with paper liners.
Sift the flour and baking powder into a bowl and add the sugar and chocolate chips and stir to combine.
Put the sour cream, egg and vegetable oil into a separate bowl and mix together with a whisk until smooth.
Stir the wet ingredients into the dry until just combined.
Spoon the mixture into the paper liners, so that each liner is half to three-quarters full, and bake 8 to 10 minutes, or until the muffins are well risen, pale golden and a toothpick inserted into the center comes out clean.
Enjoy!

Recipe adapted from 100 Magnificent Muffins & Scones, Felicity Barnum-Bobb 2006

PLUM OAT DROP BISCUITS

2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 1/3 cups flour
1 1/3 cups rolled oats
1 tablespoon baking powder
3 tablespoons butter
3/4 cup snipped pitted dried plums
1 cup milk

Heat oven to 450F.
Stir together sugar and cinnamon, set aside.
In a large bowl stir together the flour, oats, 1 tablespoon of the cinnamon-sugar, the baking powder and 1/4 teaspoon salt.
Cut in the butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs. Stir in dried plums.
Make a well in the center of the flour mixture. Add milk. Stir until moistened. Drop dough onto a greased cookie sheet. Sprinkle with cinnamon-sugar.
Bake for 10 to 12 minutes.
Enjoy!

Recipe adapted from Better Homes and Gardens, June 2004
www.bhg.com/recipes/‎

BITSY BACON AND CHEESE ROLLS

1 can refrigerated crescent rolls
6 slices bacon, chopped, cooked and drained
1 cup grated cheese

Heat oven to 375F.
Line a cookie sheet with foil and spray with nonstick cooking spray.
Remove crescent rolls from container and lay on a flat surface that has been lightly dusted with flour.
Cut each crescent roll in half lengthwise to make two long, thin triangles.
Place approximately 1 teaspoon bacon bits and 1 teaspoon grated cheese along the triangles. Roll up each crescent roll jelly roll style, starting at the widest end.
Place rolls seam side down on prepared cookie sheet about 1 inch apart.
Bake for 10 to 12 minutes, or until golden brown.
Remove from oven, cool 5 minutes on pan and serve.
Enjoy!

Recipe adapted from The Pink Princess Tea Parties cookbook, 2008
www.amazon.com › ... › Where We Live › House & Home‎

NUTELLA CREPES

4 eggs
2 cups milk
1 cup flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons melted unsalted butter
10 tablespoons nutella
sliced strawberries and bananas

Beat the eggs with a whisk until they are smooth. Add the milk, and whisk to combine. In a separate bowl, stir together the flour, salt and nutmeg.
Slowly whisk in the milk mixture. Set aside for at least 15 minutes or overnight in the refrigerator.
Before using, whisk the mixture to dissolve any remaining lumps.
Heat an 8 inch nonstick skillet over medium heat, brush with butter. Add 1/4 cup butter and tilt the pan to swirl it around. Cook until lightly golden on the bottom, about 1 1/2 minutes. Use a large spatula to flip the crepe, cook until lightly golden on the bottom, about 1 1/2 minutes. Transfer to a plate. Brush the pan with butter again. Repeat, using up all the batter.
Working one at a time, spread the surface of a crepe with 2 teaspoons of nutella. Place the strawberries and bananas in a single layer on one quarter of the crepe.
Fold the crepe in half, then in half again, forming a wedge shape.
Enjoy!

Recipe adapted from Parenting, December/January 2011
www.parenting.com/recipes‎

BANANA CAKE WITH LEMON BUTTER FROSTING

I was walking on the treadmill, enjoying a good book and a peaceful moment when I abruptly came to a standstill - the power had gone out. Thankfully the banana cake had just come out of the oven and the coffee had already been brewed, and it was no hardship to enjoy the cake plain until the power was back on.
However, it was very peculiar to be home, but not be able to continue exercising, put on a load of laundry, raise the garage door, turn on a light, or use the computer. So I sat outside in the cool morning and read the newspaper. Then I thought I would attempt my Saturday morning Hot Yoga class, which was its usual sizzling self, because by the time I walked down town to the studio, the power had come back on.
Once I was home I was able to mix up the luscious Lemon Butter Frosting, and it was definitely worth waiting for.

BANANA CAKE WITH LEMON BUTTER FROSTING

1/2 cup butter
1 1/4 cups sugar
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
1 to 1 1/2 cups banana pulp, mashed
1 1/2 cups of cake flour
1/4 teaspoon salt
1 teaspoon vanilla

Heat oven to 350F.
Cream butter and sugar. Add eggs, beaten lightly, and the baking soda, dissolved in the sour cream. Beat well, then add the bananas, cake flour, salt and vanilla. Mix well.
Bake in a well buttered loaf pan, for 50 to 55 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Top with Lemon Butter Frosting.

LEMON BUTTER FROSTING
2 tablespoons butter
1 cup powdered sugar
add grated rind from one lemon
1 tablespoon milk
1 tablespoon lemon juice

Cream butter and sugar well. Add grated lemon rind, mix well. Add milk and lemon juice until thin enough to spread.
Enjoy!

Recipe adapted from The Morning News, August, 2005

COCONUT LEMON SOUR and TUNA AND CAPER DIP and COCONUT LIME CHICKEN TACOS and BANANA SOUR CREAM MASCARPONE CAKE

I invited friends over for cocktails by the pool - but we moved up to the back deck once the kids, chilly and exhausted from swimming, decided they would rather play indoors.
We Mums could faintly hear the music from the Ice Cream truck at the park, and in an attempt to entice the kids outside once more, I called one of the drivers I know - a better connection than Santa Claus this balmy time of year - and not 6 minutes later, he was in our driveway dispensing his frozen treats, and merry music - the kids were ecstatic!
I developed my menu for the adults, around the Coconut Lemon Sour cocktail - which I had first tried at a friends informal gathering, and was excited to replicate and share.

COCONUT LEMON SOUR

2.5 ounces of coconut water
1.5 ounces of coconut vodka
.75 ounces of lemon juice
.75 ounces of simple syrup or agave nectar

Mix all ingredients together and pour over ice.
Enjoy!

Recipe adapted from PF Changs Bar Drinks
quizlet.com/5964635/pf-changs-bar-drinks-flash-cards/‎

TUNA AND CAPER DIP

In a medium bowl, mix together 1 can (5 ounces) of tuna packed in oil, drained, 1/3 cup sour cream (I used fat free), 1/4 cup fresh parsley chopped, 2 teaspoons of capers, drained and chopped, two anchovies, chopped, 1 teaspoon of fresh lemon juice and a pinch of red pepper flakes.
Season with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from Martha Stewart Everyday Food
www.marthastewart.com/everydayfood‎

COCONUT LIME CHICKEN TACOS

2 to 3 chicken breasts
1 can coconut milk
1 teaspoon ground cumin
zest and juice of 1 lime
splash of hot sauce
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped
tortillas
1 avocado, peeled, pitted and chopped

Combine the chicken breasts, coconut milk, cumin, lime zest and juice, and hot sauce. Simmer until chicken is cooked through. Coarsely chop chicken and return to the pot, continue cooking until liquid has mostly boiled away. Season with salt and pepper, remove from the heat and stir in the cilantro. Divide among the warmed flour tortillas, or tortilla cases (I cut rounds from the tortillas, put them into mini muffin pans, and baked them for 7 to 10 minutes at 375F until they were lightly browned and crisp).
To serve, top each tortilla with avocado.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, July 2012
www.arkansasonline.com/news/features/food/‎

BANANA SOUR CREAM MASCARPONE CAKE

1 package yellow cake mix
3 eggs
1 cup mashed bananas
1/2 cup sour cream
1/2 cup mascarpone
1/4 cup oil
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla essence
4 cups powdered sugar

Heat oven to 350F.
Beat cake mix, eggs, bananas, sour cream, mascarpone and oil with mixer on low until moistened, scraping bottom of bowl as needed. Beat on medium speed for 5 minutes.
Pour into greased 13 by 9 inch pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
Beat cream cheese and butter with mixer on medium until blended, add vanilla essence. Gradually add sugar, beating well after each addition.
Remove cake from pan, carefully cut cake crosswise in half.
Place 1 cake half, top side down, on a plate, spread the top with frosting. Top with the remaining cake half, frost the top and sides.
Enjoy!

Recipe adapted from Food and Family, Winter 2009
www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding....‎

BANANA CHOCOLATE CHIP POUND CAKE and BANANAS FOSTER UPSIDE DOWN CAKE

It seems like I make banana bread a lot in our house - there are always ripe bananas to be used up. As much as I enjoy banana bread and muffins, I was excited to find a couple of recipes that featured perfectly ripe bananas in a slightly different way.

BANANA CHOCOLATE CHIP POUND CAKE

3 1/4 cups flour
1/2 teaspoon baking powder
1 8 ounce package cream cheese, softened
1/2 cup butter, softened
3 cups sugar
4 eggs
3 to 4 bananas, mashed
1/4 cup bourbon, or milk
1 tablespoon vanilla
1 cup chocolate chips

Heat oven to 325F. Grease and flour a 10-inch tube pan, set aside.
Combine flour, baking powder, and 1/2 teaspoon salt, set aside.
In a large bowl, beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light. Add eggs, one at a time, beating for one minute after each, scrape bowl as needed. In a bowl combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture, beat on low to medium speed after each addition just until combined. Stir in chocolate chips. Spread evenly in prepared pan. Bake for 80 minutes, or until a toothpick inserted near center comes out clean. Cool cake in the pan on a wire rack for 10 minutes. Remove from pan, cool on rack.
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2012
www.bhg.com/recipes/collections/december/

BANANAS FOSTER UPSIDE DOWN CAKE

1/2 cup butter, softened and divided
1 cup brown sugar
2 tablespoons rum
2 to 3 ripe bananas
3/4 cup sugar
2 eggs
3/4 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups baking mix
1/4 teaspoon ground cinnamon

Heat oven to 350F.
Melt 1/4 cup butter in a lightly greased 9-inch round cake pan (I put the butter in the pan and popped it in the oven as it was heating). Remove from heat, sprinkle with brown sugar and drizzle with rum.
Cut bananas into 1/4 inch thick slices, arrange over brown sugar mixture.
Beat sugar and remaining 1/4 cup butter at medium speed with an electric mixer, until blended.
Add eggs one at a time, beating just until blended after each addition.
Add milk, sour cream and vanilla extract, beat just until blended. Beat in baking mix and cinnamon until blended.
Pour batter over mixture in pan. Place pan on a cookie sheet.
Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Run a knife around the edge to loosen. Invert onto a serving plate, spooning any topping in pan over cake.
Enjoy!

Recipe adapted from Southern Living, November 2011
www.southernliving.com › Food › Recipes

BANANA PUDDING and QUICK PINEAPPLE UPSIDE DOWN CAKE

My oldest son was recently scheduled for a tonsillectomy and adenoidectomy - it was time to take care of his sleep apnea, and maybe even eliminate the need for speech therapy and chewing with his mouth open (we are still waiting to see results on the latter two). It was very difficult to leave my child in the hands of virtual strangers and to watch him being wheeled away into surgery, even one that is commonplace. I wondered if we were doing the right thing, if everything was going well, and why I hadn't had another cup of coffee before leaving the house at 6am.
Thankfully all went well, and he did great, however he had complained of a sore stomach early in the morning, which I attributed to nerves. Unfortunately it was the flu, which hit both my boys, and was a miserable set back to recovery.
I tried to make the mandatory soft diet interesting and varied, but despite my best efforts he had no appetite and no interest in trying to eat anything, not even this rich, creamy banana pudding, or the soft, sweet pineapple upside down cake drenched in whipped cream. Thankfully he kept his fluids up, and as soon as he was able to eat solid food, his first request was for Eureka Pizza - sausage, light sauce, extra cheese.

BANANA PUDDING

3/4 cup plus 1 tablespoon sugar
1/3 cup cornstarch
pinch of salt
3 cups milk
8 eggs, separated
3 tablespoons butter
1 tablespoon vanilla extract
3 cups vanilla wafers
4 ripe bananas, thinly sliced
1/2 teaspoon cream of tartar

Heat oven to 350F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt, stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling, boil 1 minute, then remove from heat. In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard, cook over medium heat, stirring for 2 minutes. Stir in butter and vanilla until blended.
Place vanilla wafers on bottom of a shallow 2 quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard.
In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar, increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
Spoon meringue over hot custard immediately, making sure that the meringue touches the baking dish on all sides (this prevents it from shrinking).
Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.
Enjoy!

Recipe adapted from Oprah Magazine, October 2004
www.oprah.com/food/Banana-Pudding

QUICK PINEAPPLE UPSIDE DOWN CAKE

3 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1 (15 ounce) can pineapple slices, drained
1 (18 ounce) package yellow cake mix

Heat oven to 350F.
Melt butter in an oven safe skillet. Combine brown sugar and cinnamon, and sprinkle over butter in the bottom of the skillet. Arrange 7 pineapple slices over brown sugar.
Prepare cake mix according to package directions. Pour batter over pineapple. Bake at 350 for 35 to 40 minutes, or until toothpick comes out clean. Remove cake and invert onto a large plate.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, January 2013
www.arkansasonline.com/news/features/food/?f=features-food...2

ROASTED BANANA SCONES WITH PEANUT BUTTER GLAZE

After Christmas, our family rented an RV and took a trip down South. We stopped for lunch in Tupelo, Mississippi and visited the birthplace of Elvis Presley. Having to explain to the kids who he was took a little of the fun out of it, and they really couldn't have cared less about the King of Rock and Roll.
It is rumored Elvis's favorite food was a peanut butter and banana sandwich, here is an interesting take on the combination. I roasted 3 bananas, but was short on butter so decided to make 1/2 the recipe - the bananas by them selves were absolutely delicious, and made for a sweet treat for breakfast.
My husband commented on how moist these scones were and my daughter just kept correcting my pronunciation of scones! I am sure Elvis Presley never had his accent ridiculed.

ROASTED BANANA SCONES WITH PEANUT BUTTER GLAZE

3 bananas, sliced
2 tablespoons melted butter
2 tablespoons light brown sugar
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup light brown sugar
1/2 cup butter, cut into small pieces
2 eggs
1 cup ricotta cheese
1 egg, beaten
GLAZE
1/4 cup peanut butter
2 tablespoons butter
1/2 cup powdered sugar
1/4 teaspoon vanilla

Heat oven to 325F. Place bananas in a medium baking dish. Drizzle with 2 tablespoons melted butter and sprinkle with 2 tablespoons brown sugar and bake for 30 minutes, stirring occasionally, until bubbly and caramelized. Let cool.
Increase oven temperature to 375F. Spray two large baking sheets with nonstick cooking spray. In a large mixing bowl, stir together flour, baking powder, salt and 1/3 cup light brown sugar. Cut in butter until mixture resembles coarse crumbs.
In a medium bowl, beat together 2 eggs, the ricotta cheese and the roasted bananas with a hand mixer until mixed. Mixture will be lumpy. Add banana mixture to the flour mixture and stir by hand until just combined.
Drop dough into 12 equal mounds on baking sheets, spacing about 2 inches apart. Brush tops with the beaten egg (I skipped this step). Bake 25 to 30 minutes or until golden brown.
About 5 minutes before scones come out of the oven, make the glaze. Place the peanut butter and 2 tablespoons of butter in a small, heavy saucepan over medium heat, stirring often until melted and smooth. Remove from the heat and whisk in the powdered sugar and vanilla until smooth. When scones come out of oven, place them on a wire rack over a baking sheet and drizzle with the glaze (my glaze turned out to be more of an icing consistency, so there was spreading instead of drizzling).
Enjoy!

Recipe adapted from The Dining Guide, July 2012
www.nwaonline.com/news/2012/jul/01/diy-delicious/

CHOCOLATE PEANUT BUTTER SMOOTHIE

During one of my many visits to Crystal Bridges, I dined in their wonderful restaurant, Eleven, then, allowed my guest to leisurely enjoy the magnificent art collection, while I retired to a comfy chair to lose myself in my book.
However, through the din, I distinctly overheard several different people ask what a "smoothie" was, after they read the nearby coffee bar menu. I was rather surprised, and wondered if Smoothies were a relatively new development. Upon researching the history of this blended beverage, I learned that they were originally sold in Health Food stores in the 1930's, inspired by concoctions from Brazil, and, it would seem, increased in popularity throughout the decades in direct relation to an emphasis on healthy eating (en.wikipedia.org/wiki/Smoothie).
My Daughter loved this Chocolate Peanut Butter version, and by adding skim milk and fat free Greek yogurt in combination with the fruits, it stays true to its healthy origins.

CHOCOLATE PEANUT BUTTER SMOOTHIE

1/2 cup milk
2 tablespoons chocolate syrup
2 tablespoons peanut butter
1 frozen sliced ripe banana (I would recommend peeling and slicing before freezing)
1/4 cup frozen raspberries
1/4 cup Greek yogurt

Place all of the ingredients in a blender, process until smooth.
Enjoy!

Recipe adapted from Cooking Light, July 2003
www.cookinglight.com/static/pdfs/2003annualindex.pdf

BANANA HONEY MUFFINS and CHOCOLATE CHIP BANANA SNACK CAKE

The kids started back to school last week, after the Christmas holiday. Being the first day back for 2013, I wanted to do something a little special for breakfast. Something a little different from the usual rushed bowl of cereal, or hurriedly fried egg.
We had some bruised bananas left over from our trip down to Atlanta in the RV, which may not sound too special. But once mixed with thick, rich sour cream and a little honey and orange zest, and lovingly served fresh and warm out of the oven, they were quite a wonderful school day indulgence.

BANANA HONEY MUFFINS

1 1/2 cups self-raising flour
1/4 teaspoon baking soda
1/2 cup sugar
1 tablespoon grated orange rind
3/4 cup ripe mashed bananas
1 cup sour cream
1 egg, lightly beaten
60 grams butter, melted
1 1/2 tablespoons honey

Heat oven to 375F.
Lightly grease a 12 hole muffin pan, or line with muffin liners.
Combine the flour, soda, sugar and orange rind in a bowl.
Combine bananas, sour cream, egg, butter and honey in a separate bowl. Add to dry ingredients all at once, mix until just combined. Spoon mixture evenly into prepared pan. Cook for about 20 to 25 minutes, or until cooked when tested. Stand for 2 minutes, remove from pan, place on a wire rack.
Enjoy!

CHOCOLATE CHIP BANANA SNACK CAKE

1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/3 cup mashed ripe banana
1/2 teaspoon vanilla
1/3 cup buttermilk
1/3 cup miniature chocolate chips

Heat oven to 350F.
Grease an 8X8 inch baking pan, set aside.
In a small bowl, combine the flour, baking powder, soda and salt, set aside.
In a medium mixing bowl beat butter with electric mixer on medium for 30 seconds. Add sugar, beating until combined. Beat in egg until well combined. Beat in banana and vanilla until combined. Alternately add flour mixture and buttermilk, beating on low after each addition just until combined. Stir in chocolate pieces. Spread in prepared pan.
Bake for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool in a pan on a wire rack for 20 minutes.
Enjoy!

Recipe adapted from Better Homes and Gardens All-Time Favorites, 2012
www.bhg.com/recipe/layer-cakes/chocolate-chip-banana-snack-cake/

BANANA CHOCOLATE CHIP BREAD

We invited some of my children's friends over for a play date, and I wanted to make something yummy, quick and easy for an after school snack. The bonus - I was able to use up the ripe bananas languishing in the fruit bowl.
I saw this recipe made two loaves, and I thought we would enjoy one, and give one away. However, the first loaf was finished off quickly, with the kids still wanting more! So we cut into the second loaf to keep the hunger at bay, and to fuel the fun the friends were having!

BANANA CHOCOLATE CHIP BREAD

1 box white cake mix
1 (3.4 ounce) package instant banana cream pudding and pie filling
1/2 cup water
1/2 cup vegetable oil
2 ripe bananas, mashed
4 eggs
1 cup chocolate chips

Heat oven to 350F.
Mix all the ingredients well. Pour into two greased loaf pans.
Bake for 35 to 40 minutes.
Enjoy!

Recipe adapted from Real Simple, November 2004
www.realsimple.com/magazine.../real-simple...2004.../index.html

BANANA MINI MORSEL BARS and BANANA AND GINGER MUFFINS

We have a new rule in our house - no electronics during the week. My youngest son asked about playing on the Wii, so I redirected him with baking. I asked him to help me make these bars, and we had great conversation while in the kitchen. These were very tasty right out of the oven, and were still delicious and moist a few days later.

BANANA MINI MORSEL BARS

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
2/3 cup sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 cup (about 3) mashed ripe bananas
1 egg
2 cups mini chocolate morsels
powdered sugar, to serve

Heat oven to 350F.
Grease a 9 by 13 baking dish.
Combine flour, baking powder, and salt in a bowl. Beat butter, sugars and vanilla extract in a large mixer bowl until creamy. Beat in bananas and egg. Gradually beat in flour mixture, stir in morsels. Spread into prepared pan.
Bake for 20 to 30 minutes, or until wooden pick inserted in center comes out clean. Cool completely on a wire rack.
Sprinkle with powdered sugar to serve.
Enjoy!

Recipe adapted from Nestle
www.verybestbaking.com/recipes/

I was using up the pile of ripe bananas we happened to have lying around the house, and loved the idea of this recipe. With the honey and ginger I thought it would be fabulous. However, these muffins turned out drier than I expected, and the frosting was kind of skimpy.

BANANA AND GINGER MUFFINS

2 1/2 cups self-rising flour
1 teaspoon ground ginger
1/2 cup firmly packed brown sugar
1/3 cup finely chopped crystallized ginger
1/4 cup butter
3 tablespoons honey
1/2 cup milk
2 eggs
2 ripe bananas, mashed

Heat oven to 425F.
Grease a muffin tin, or line with liners. Sift the flour and ground ginger together into a large mixing bowl. Stir in the brown sugar and chopped ginger, and make a well in the center of the mixture.
Place the butter and the honey in a small saucepan and stir over low heat until melted.
Remove from the heat. Whisk the milk and eggs together.
Add the butter mixture, egg mixture and the bananas to the well in the dry ingredients.
Stir until just combined. Spoon the mixture into the muffin pan. Bake for 15 to 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
Cool the muffins in the pan for 5 minutes then lift out onto a wire rack to cool completely before spreading with the topping.

FOR THE TOPPING
1/2 cup cream cheese, softened
3 tablespoons confectioners sugar
2 teaspoons finely grated lemon rind
crystallized ginger, to decorate

Beat the cream cheese, confectioners sugar and grated lemon rind until light and creamy. Spread onto the muffins and decorate with chopped ginger.
Enjoy!

Recipe adapted from Cooking.com
www.cooking.com/