Friday, May 29, 2009
4 cups sifted all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup butter or margarine
2 cups sugar
4 large eggs
2 cups ripe banana (about 4), mashed
2 cups coarsely chopped fresh cranberries
1 cup chopped pecans or walnuts (optional)
1) Preheat oven to 350. Grease 2 bread loaf pans (9x5x3)
2) Combine the flour, baking powder, salt, cinnamon, and nutmeg in a bowl. Set aside
3) In a large bowl, cream the butter and sugar until light and creamy with an electric mixer.
4) Add the eggs one at a time, eating well after each addition.
5) Stir in the bananas, then slowly add the dry ingredients, beating constantly untl well moistened.
6) Fold in the cranberries and nuts
7) Transfer the batter to the two prepared pans until each pan is about 2/3rds full
8) Bake each loaf 50-55 minutes.
Yield: 2 loaves of delicious bread
Overall, I gave this recipe 4.5 out of 5 stars. The bread was moist and delicious. The recipe was easy to make and fairly fast. The only change I made during the recipe was the cranberry selection. I choose to used dried cranberries instead of the fresh cranberries in the recipe due to the fact that cranberries are not in season. I will definitely make this recipe again.
Monday, May 25, 2009
1) MICROWAVE peanut butter and chocolate in microwavable bowl on MEDIUM (50%) 2-1/2 minutes; stir until chocolate is completely melted and mixture is well blended.
2) POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add peanut butter mixture; beat until well blended. Gently stir in whipped topping.
3) PLACE bananas on bottom of crust; cover with pudding mixture. Refrigerate at least 1 hour. Store leftover pie in refrigerator.The recipe was well received at the Memorial Day Party. Most people were surprised by the banana at the bottom and had good things to say about the recipe. Overall, I would give the recipe a 3.5 out of 5 rating. It was a little too peanut buttery for me if there is such a thing. I really liked the Graham cracker crust. It stuck a little to the pan and next time I make this particular crust I will adjust accordingly. If you decide to make this recipe, it is essential that it is kept in the fridge until just prior to serving because it tastes best cold and cuts best cold.