Category: Gifts From the Kitchen

Best Ever Banana Bread

One bowl, one whisk, and the best banana bread ever, the name of this recipe says it all! Another super quick breakfast or snack idea, and perfect for a friend in need or to take to a new neighbor, this is the one banana bread recipe that I come back to, over and over. It is found in Barbara Fairchild’s brilliant cookbook, The Bon Appetit Fast Easy Fresh Cookbook.

2 ripe medium bananas, mashed
2 large eggs
1 3/4 cups all purpose flour
1 1/2 cups sugar
1 cup chopped walnuts, delicious with or without the nuts
1/2 cup vegetable oil
1/4 cup plus 1 T. buttermilk
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt

Preheat oven to 325 degrees. Butter and flour a 9 by 5 by 3 inch metal loaf pan (mine is ceramic and it seems to work fine, plus I just spray it with Baker’s Joy for greasing the pan.)

After mashing the bananas in a large bowl, whisk banana and eggs to blend in the same bowl. Add all remaining ingredients and stir to mix well.

Transfer batter to prepared pan. Bake bread until top is golden brown and splits slightly and tester inserted into center comes out clean, about 1 hour and 20 minutes. (Be sure and check it earlier though, ovens vary and you don’t want to overcook it.)

Cool in pan on rack 20 minutes. Turn bread out onto rack and cool slightly. Serve warm or at room temperature.

ONE AT A TIME – Barbara says this recipe doesn’t double well. To make two loaves, you’ll need to make two separate batches of batter.

Coconut Cream Pie

Cool, creamy, light and delicious, I love this easy pie! It would be excellent to make and take to a friend, perfect served after a heavy meal, or just because it’s National Pie Day. Ok. That was two days ago, but still! Why can’t National Pie Day be everyday? I might just declare it so!

1 cup flaked coconut
1 cup sugar, divided
3 cups milk
3 T. cornstarch
4 egg yolks, separated and divided
1/2 T. vanilla extract
1/8 t. salt
1 1/4 T. butter
9-inch pie crust, baked
Garnish: flaked coconut

In a large heavy saucepan, bring coconut, 1/2 cup sugar, milk, cornstarch, 3 egg yolks, vanilla, salt and butter to a boil. Stir constantly with a whisk until the mixture thickens. Pour into cooled pie crust. Blend together 4 egg whites and remaining sugar. Cover pie with meringue. Sprinkle with coconut. Bake at 350 degrees for 10 to 12 minutes or until top is golden. Cool before serving.
Makes 6 servings or 1 if it’s National Pie Day.

COOKING THE BOOKS, YA’LL!

Peanut Butter Snowballs

I just finished a book called The Woman in the Window by A. J. Finn. Every time I encounter a book, I’m always thinking of a menu to go along with it. Years ago, I used to belong in a book club and it was a really fun way for me to always be dreaming up things to cook. I’m no longer in one, but I still think up menus with every book I read! In this book, there is some snow. Yep, I’m feeling ultra creative. Ha. But these are ultra good, so any reason is a perfect reason, to bring up these little numbers!

1 cup powdered sugar
1/2 cup creamy peanut butter
3 T. butter, softened
1 pound white candy melts or almond bark
Silver sugar sprinkles

Line a large baking sheet with parchment or waxed paper and set aside.

In a medium bowl, combine sugar, peanut butter, and butter until mixed well. Shape dough into 1 inch balls and place on the prepared baking sheet. Move dough balls to the fridge while you work on the next recipe step.

In another medium sized bowl, melt candy coating according to package directions. Dip balls gently in the candy coating, using a two-pronged fork to move the balls around and then lift them out. (I just use a regular fork. No two prongs in my drawer!) Place balls on prepared baking sheet. If desired, immediately sprinkle the tops with sprinkles. Refrigerate until chilled.

Makes 24 to 30 snowballs.

COOKING THE BOOKS, YA’LL!

Cucumber Sandwiches

I cannot express how delicious these little sandwiches are! They are the perfect comfort food after heartbreak, the perfect food to celebrate with, such as baby showers or wedding showers, and they are just the perfect light and tasty bite on any day of the week, and for any reason whatsoever! This is a recipe from Southern Living’s Comfort Food Cookbook.

1 large cucumber, peeled, seeded, and grated
1 (8 oz.) pkg. cream cheese, softened
1 T. mayonnaise
1 small shallot, minced
1/4 tsp. seasoned salt
1 (16 oz.) loaf sandwich bread
Garnish: cucumber slices

Drain cucumber well, pressing between layers of paper towels.

Stir together cucumber and next 4 ingredients. Spread mixture over half of bread slices. Top with remaining bread slices.

Trim crusts from sandwiches, and cut in half diagonally. Garnish, if desired. Store sandwiches in an airtight container in refrigerator.
Yield: 16 sandwiches

COOKING THE BOOKS, YA’LL!

Maine Blueberry-Cream Cheese Pie

Cool and creamy, oh my goodness, this pie is so delicious! It has a dense cream cheese feel to it, that is absolutely addicting. The addition of fresh grated nutmeg (a must), in the sweet, but not too sweet cream cheese filling, is quite yummy! Plus, the crunch of the graham cracker crust and the fresh lemon juice in the pie filling, just send it over the edge to me. This is an awesome choice for RV cooking or any time you need a quick dessert that everyone will love!

2 (8 oz.) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1/2 tsp. nutmeg, fresh grated
9-inch graham cracker curst
21 oz. can blueberry pie filling
1 tsp. lemon juice

Blend together cream cheese, sugar, vanilla, and nutmeg. Spread evenly into crust; set aside. Combine pie filling and lemon juice; spoon over cream cheese mixture. Chill until serving time. I think this pie is best served after it has chilled at least 3 to 4 hours. Serves 6 to 8.

COOKING THE BOOKS, YA’LL!

English Toffee

When I think of Christmas candy, my Aunt Shirley’s English Toffee is the first thing to pop into my mind! It has the best texture and the Hershey’s chocolate and pecans really bring it all together….and speaking of that, it is super quick and easy to throw together! The perfect thing during this beautifully busy time of celebration!

2 sticks of margarine
3 T. water
1 cup sugar
1 tsp. vanilla
1 cup chopped nuts, I use pecans
6 regular sized Hershey chocolate bars

Melt margarine; add sugar and water. Cook over high heat, stirring constantly, until the color of brown. Remove from heat and stir in vanilla and nuts. Pour onto buttered cookie sheet and spread thin. Break Hershey bars over the top. As it melts, spread all over. Cool well and break into pieces.

Spicy Pretzels

This recipe comes from Great Aunt Ann on my husband’s side of the family. She seems to always come up with delicious treats to share as gifts during the holiday season. I really like this recipe because it’s super easy and super yummy! They are perfect to take to parties, to pack up for road trips, or to make for bake sales!

2 (16 oz.) Rold Gold Tiny Twist pretzels, or the pretzel of your choice
1 (16 oz.) bottle Orville Redenbacher popcorn oil
1 pkg. dry Italian dressing or Ranch dressing
1 T. crushed red pepper flakes

Whisk popcorn oil and spices together in a large bowl. Add the pretzels and toss to coat. Leave out 6 to 8 hours until the seasoning is absorbed, stirring occasionally. This is also great for saltines or oyster crackers.