Maui Banana Bread

Since we are on the topic of bananas, here is a banana bread recipe that I have been making for years. I found this recipe in a cookbook called The Compleat I Hate to Cook Book when I was first learning to cook and I certainly did not hate to cook! Sarah will eat slices of this bread plain or spread with cream cheese (added by Sarah: also with honey butter). When it is a couple of days old I love to toast it and then butter it ... yummy!

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 cup shortening

6 ripe bananas, mashed

4 eggs, well beaten

1 tsp. salt

3 tsp. baking powder

1. Cream the sugar and shortening, until light and fluffy.

2. Add the mashed bananas and eggs to the creamed mixture, and mix well.

3. Then add the dry ingredients and fold in until just moistened. Don't overmix.

4. Bake in a greased loaf pan at 350 degrees for 45 - 60 minutes. Toward the end of the cooking time, check often to make sure that bread does not brown too much. Use a toothpick to to make sure that it is done.

5. Cool in pan for 10 minutes before removing to wire rack to cool more.

Note: This is a very forgiving recipe ... I've made it with four bananas before and it was still excellent. The bananas have to be really ripe for this recipe to be at its best.

Chunky Monkey Banana Muffins

I made up this recipe for Sarah one Sunday morning when she had some girlfriends over for a sleepover and they wanted something with banana and chocolate. These warm muffins disappeared very quickly!

1 1/2 cups all-purpose flour

1 cup sugar

1 tsp. baking powder

1/2 tsp. salt

3 medium ripe bananas

1 egg

1/3 cup vegetable oil

1 tsp. vanilla extract

1/2 cup semisweet chocolate chips

1. In a large bowl combine dry ingredients.

2. In another bowl mash bananas well. Add egg, oil and vanilla and mix well.

3. To the banana mixture, add the dry ingredients until just moistened. Fold in the chocolate chips.

4. Fill greased or paper-lined muffin pans, half full.

5. Bake at 350 degrees for about 18 - 22 minutes. Cool for 10 minutes before removing to wire rack to cool completely or to serve.

6. Makes 12 medium sized muffins.

I have also used a topping from the Cappuccino Muffin recipe and added 1/4 cup toasted chopped walnuts to the topping, and it has been scrumptious.

Cappuccino Muffins

Sarah and I do not drink coffee but we love these muffins which are wonderful with tea or a glass of cold milk. The coffee and chocolate melding together in the muffins actually improves the flavor the next day. This recipe makes 18 medium sized muffins. I do not like giant muffins but if you do, you can increase the amount of batter in the pans and bake them a little longer.

2 cups all-purpose flour

1/2 cup sugar

1/2 cup packed brown sugar

2 tsp. baking powder

2 tsp. instant coffee granules

1 tsp. ground cinnamon

1/4 tsp. salt

1 egg

1 cup milk

1/2 cup butter, melted

1 tsp. vanilla extract

1 cup miniature semisweet chocolate chips

Topping:

6 Tbsp. all-purpose flour

1/4 cup packed brown sugar

1/2 tsp. ground cinnamon

1/4 cup cold butter

1. In a large mixing bowl combine the flour, sugars, baking powder, coffee granules, cinnamon and salt.

2. Whisk the egg, milk, melted butter and vanilla. Stir into the dry ingredients until just moistened.

3. Fold in chocolate chips.

4. Fill greased muffin pans three-quarters full.

5. For topping: combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine breadcrumbs. Sprinkle topping over muffin mixture in pan until all is used up.

6. Bake at 350 degrees for about 20 - 22 minutes or until toothpick inserted in center of muffin comes out clean.

7. Cool for 5 minutes before removing from pan. Serve warm or store in airtight container when muffins are completely cold.

Halloween Treats

The American Heart Association will be having a Halloween bake sale at work and I decided to bake some treats. This easy never-fail fudge recipe is a staple at our house during the holidays. Sarah's friends will come over and sit with the tin of fudge on their laps.

Easy Fudge

3/4 cup margarine or butter

3 cups sugar

2/3 cup evaporated milk

1 pkg (12 oz) semi-sweet chocolate chips

1 jar ( 7 oz) jet puffed marshmallow creme

1 tsp. vanilla essence

1. Butter a 13 x 9 inch glass pan.

2. Put sugar, milk and butter into a heavy saucepan and cook over a medium heat; stirring constantly.

3. When mixture comes to a gentle rolling boil; cook for an additional 5 minutes.

4. Remove saucepan from heat. Stir in chocolate chips until completely dissolved.

5. Add marshmallow creme and mix thoroughly.

6. Pour into prepared pan and set aside to cool. I usually will let the fudge set overnight before cutting into squares.

This bundt cake is a new recipe I tried out. It is a very moist cake that is wonderful with tea or coffee.

Milk Chocolate Bundt Cake

1 milk chocolate candy bar (7 oz.) broken into pieces

1/2 cup chocolate syrup

1 cup butter, softened

4 eggs, at room temperature

1 tsp. vanilla extract

2 3/4 cups all-purpose flour

3/4 tsp. baking powder

1/2 tsp. salt

1 cup buttermilk

1. In a heavy saucepan melt the candy bar pieces with the chocolate syrup; stirring constantly until smooth. Remove from heat and allow to cool.

2. In a large mixing bowl, beat butter and sugar until light and fluffy.

3. Add eggs one at a time, beating after each addition.

4. Stir in chocolate mixture and vanilla.

5. Combine the flour, baking powder and salt. Add to creamed mixture alternately with milk, starting and ending with the flour.

6. Pour into a greased and floured 10-inch fluted tube or bundt pan. Bake at 350 deg. for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes in pan before removing and cooling on a wire rack.

7. When cake is completely cool decorate with powdered sugar or a chocolate glaze. I did a Sandra Lee and used two tablespoons of canned fudge frosting that I melted over low heat and then drizzled over the cake. When the drizzle was almost set I mixed about two heaping tablespoons of powdered sugar with enough milk to make a glaze. I colored this with orange coloring, put it into a sandwich bag, cut a tiny piece of the tip and drizzled the orange glaze over the chocolate one.

Note: I used Hershey's milk chocolate bar for this recipe. And when you eat this cake you can actually get a subtle underlying flavor of the chocolate bar! (Since this is a new recipe I put a little batter in a ramekin and baked that for a taste ... yummy).

Filets Mignon with Mustard Caper Sauce

I made this for a dinner party many years ago and this has become a family favorite. Sarah will come home from anywhere for this meal.

6 loin tenderloins steaks, 1 1/2 inch thick

1/2 cup dry vermouth or good white wine

3 Tbsp. butter

2 Tbsp. thinly sliced green onions

1/2 cup water

1/2 cup heavy or whipping cream

2 Tbsp. capers

2 1/2 tsp. Dijon mustard

3/4 tsp. salt

1/2 tsp. ground black pepper

1 beef buillon cube

1. In a 12-inch skillet over medium-high heat, in hot butter, cook the steaks until the undersides are browned. 4- 5 minutes on each side for rare and about 8 - 10 minutes for well done. Remove steaks to heat proof dish and place in 300 degree oven to keep warm while you make the sauce.

2. Reduce heat to medium. To drippings in skillet add vermouth and green onions and cook about 2 minutes, stirring to loosen brown bits on bottom of pan.

3. Stir in water, heavy cream, capers, mustard, salt, pepper and buillon cube; heat sauce to boiling.

4. To serve: either pass sauce in a gravy boat or spoon over filets and sprinkle chopped green onions.

Note: I like the sauce a little thicker so I mix a heaping teaspoon of corn flour/starch with 1 Tbsp. of water and add it last to the sauce. Turn the heat down to low when you do this and stir constantly so the sauce doesn't clump. This is a very forgiving sauce and you can experiment with different types of mustard and wines. When I am out of vermouth, I have used a good drinking white wine and it's been just as good. This sauce is also good with salmon.

Chocolate Chip Cookie

This is Sarah's favorite chocolate chip cookie recipe and she actually makes it better than I do now. She mixes the batter and I bake the cookies.

2 sticks butter or margarine, softened

3/4 cup light brown sugar, packed

3/4 cup white sugar

2 eggs, at room temperature

2 1/4 cups all-purpose flour

2 tsp. baking powder

1 tsp. vanilla extract

1/2 tsp. salt

2 cups semi-sweet chocolate chips or chunks

1. Mix flour, baking powder & salt together in a small bowl and set aside.

2. Beat butter or margarine with the two sugars until light and creamy.

3. Add eggs, one at a time, beating well after each addition.

4. Beat in vanilla extract.

5. Fold in flour in two additions.

6. Mix in chocolate chips. Refrigerate batter for two hours or overnight.

7. Preheat oven to 350 degrees. Drop batter by rounded teaspoonfuls on baking stone or lightly greased cookie pan.

8. Bake for 12 - 15 minutes. Let cool for 5 - 8 minutes before removing from pans to cooling rack. Allow to cool completely before storing in airtight tins.

Note: This makes a crisper cookie but if you'd like a slightly softer cookie, just add an additional 1/4 cup flour to make 2 1/2 cups.

Chunky Chip Cookies

This is my new favorite chocolate chip cookie recipe which uses four different kinds of chocolate but is just as good with only two (semi-sweet and dark chocolate). This recipe makes about 8 1/2 dozen cookies, so I usually half the recipe or if you make a full batch, you can freeze the other half of the dough.

1/2 cup butter, softened

1/2 cup butter-flavored shortening

1 cup firmly packed brown sugar

3/4 cup sugar

2 eggs

2 tsp. vanilla extract

2 1/2 cups all-purpose flour

1 tsp. baking powder

1/8 tsp. salt

1 cup miniature semi-sweet chocolate chips

1 cup milk chocolate chips

1 cup vanilla or white chocolate chips

4 squares (1 oz each) bittersweet chocolate, coarsely chopped

3/4 cup English toffee bits or almond brickle chips

1/2 cup chopped pecans

1. In a large bowl, cream the butter & shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

2. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Stir in the remaining ingredients.

3. Rest dough in refrigerator for at least an hour or overnight.

4. Preheat oven to 350 degrees. Drop by rounded tablespoonfuls 3 inches apart. I use a small round ice cream scoop to measure out my dough so all the cookies are the same size. Bake for 10 - 12 minutes until lightly brown.

5. Cool for 2 - 3 minutes before removing to wire racks to cool completely. They are absolutely superb eaten warm too.

Lemon Squares

Sarah's grandmother and Aunty Cathy love lemon squares. Of all the recipes I have tried this one is the easiest to make and is always a hit. They are very good with coffee for a midmorning break or at teatime. You may have to make more than one batch!

1 cup all-purpose flour

1/2 cup butter, softened

1/4 cup confectioners' sugar

Filling:

2 eggs

1 cup sugar

2 Tbsp all-purpose flour

1/2 tsp. baking powder

2 Tbsp. lemon juice

1 tsp. grated lemon peel

1. In a bowl, combine the flour, butter and sugar. Pat into a ungreased 8-inch square glass baking dish. Bake at 350 degrees for 20 minutes.

2. For filling: in a small bowl beat eggs. Add the sugar, flour, baking powder, lemon juice and peel, beat until frothy.

2. Pour the lemon mixture over the hot crust and bake for another 20 minutes until light golden brown.

3. Cool the pan on a wire rack. Dust with confectioners' sugar and cut into squares.

Note: If you like a more tangy lemon square add more lemon peel and another tablespoon of lemon juice.

Chocolate Chip Scones

1 cup all-purpose flour

3 Tbsp sugar

1 1/2 tsp baking powder

Pinch salt

2 Tbsp cold butter

1 egg

3 Tbsp heavy whipping cream

1/2 cup miniature semi-sweet chocolate chips

1. In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles fine breadcrumbs.

2. In a small bowl, mix egg and cream together. Stir into dry ingredients until just mixed. Fold in chocolate chips.

3. Turn onto a floured board and knead gently 6 - 8 times. Pat into a 6-inch circle and cut into 6 wedges. Separate the wedges and place an inch apart on an ungreased baking tray.

4. Bake at 350 degrees for 18 - 20 minutes. Remove from baking tray onto a cooling rack. Serve warm.

Strawberry Trifle

This is a favorite summertime dessert. It is easy to make, it looks pretty and it is delicious.

1 yellow cake mix (butter recipe) or any butter or pound cake

1 quart fresh strawberries

1 8 oz. container of Cool Whip or two cups of whipped cream

2 Tbsp. sugar

One Day Before:

1. Prepare cake mix according to directions and bake in rectangular pan.

2. Wash and dry strawberries; cut the stems off and slice. Save a strawberry for decoration.

3. Place the sliced strawberries in a container with a lid. Add sugar and mix. Cover and place in refrigerator overnight.

To Assemble Trifle:

1. Slice cake into two-inch slices.

2. Arrange a single layer of cake slices in the bottom of a trifle bowl. Cut cake slices to fill in gaps. You want a nice solid layer of cake.

3. Spoon half of strawberry slices over cake slices and sprinkle juice over.

4. Spread half of Cool Whip over the strawberry layer.

5. Place another layer of cake over the Cool Whip layer.

6. Add last half of strawberries over the cake layer.

7. End with a last layer of Cool Whip. Decorate with the whole strawberry.

8. Cover with plastic wrap and refrigerate for at least four hours.

Mary Thomas' Scones

An English friend gave me this recipe and when I have a hankering for a cream tea, I make these scones and I remember Mary and the conversations we used to have. She was the only person who understood my craving for a cheese and cucumber sandwich for lunch or why anyone would eat a Marmite sandwich.

8 oz. all purpose flour

1 stick cold butter

2 Tbsp. sugar

2 tsp. baking powder

2 heaped Tbsp. sour cream

2 Tbsp. cold water

1 Tbsp. milk

1 Tbsp. sugar (for sprinkling)

Pinch of salt

1. Mix flour, baking powder & salt together.

2. Cut butter into pieces and using a fork, rub into the flour mixture until it resembles fine breadcrumbs. Add sugar and mix well.

3. Add sour cream to crumb mixture and mix well.

4. Add water a little at a time and mix well until mixture holds together.

5. Place on floured board and roll out to about an inch thick. Use a 2-inch round cookie cutter to cut scones.

6. Place on a greased baking pan with scones touching each other.

7. Brush tops of scones with milk; sprinkle with sugar.

8. Bake in a 425-degree preheated oven for 15 - 18 minutes until lightly brown.

9. Serve warm with strawberry jam and whipped cream.

Makes 10 scones.

Note: You can add golden raisins, currants, or whatever you fancy, to the recipe if you don't like plain scones.

Campbells' Thanksgiving

Thanksgiving has always been one of Sarah's favorite holidays. It is a time of remembering those first settlers who braved the hazards of ocean travel to set foot on a strange and hostile land where they struggled for their survival. They shaped the country that we inherit today and so we eat a feast in remembrance of them -- the turkey that ran wild in the forests, the cranberries that were abundant on bushes, the sweet potato in the ground, the beans in the garden ...

These are the dishes that Sarah has enjoyed these many years:

Maple Glazed Turkey

5 - 6 lb turkey breast, thawed completely

Brine:

1/2 gallon water

1/2 cup salt

1/2 cup sugar

1 Tbsp honey

1. Prepare brine 12 - 24 hours before cooking the turkey.

2. In a large non-metal container put water, mix in salt, sugar & honey. Whisk until salt and sugar are dissolved.

3. Place thawed turkey in brine, cover and place in refrigerator for 12 - 24 hours.

Preparation for Turkey

1/2 medium white onion, quartered

1 celery stalk, cut into chunks

1/2 cup melted butter

Salt & Pepper

1. Preheat oven to 325 degrees F.

2. Remove turkey from brine. Pat drive with a paper towel.

3. Salt and pepper the outside of the turkey as well as the cavity.

4. Place onion and celery in the turkey's cavity.

5. Place in a baking pan. Brush with butter.

6. Roast in the oven for 2 - 2 1/2 hours. Brush with remaining butter throughout the roasting time.

7. An hour before turkey is done, start brushing with maple ginger glaze.

Maple Ginger Glaze

1/2 stick of butter (4 Tbsp.)

1/4 cup of real maple syrup

1 tsp. powdered ginger

1. Melt butter in a small saucepan over medium heat.

2. Add maple syrup and ginger; cook until all ingredients are incorporated.

3. Start glazing turkey an hour before it is done roasting.

4. When you remove turkey from the oven, let it rest for 10 minutes before slicing.

Note: If you do not have time to brine the turkey, just prepare the turkey for roasting and then add a cup of water or chicken stock to the pan before placing in oven.

Stuffin Muffins

Sweet Potato Casserole

1 1/2 lb sweet potato, cut into cubes

4 Tbsp. butter

1/2 cup brown sugar

1/4 cup milk

1 egg

1/2 tsp. Allspice

Large marshmallows

1. Steam the cubed sweet potato until cooked through and soft. Set aside and allow to cool a little.

2. Mash the sweet potatoes with a hand masher; add spice, sugar & butter.

3. Beat egg and add to sweet potato mixture.

4. Pour in buttered casserole dish and bake at 350 degrees for 25 minutes.

5. Remove from oven and top with marshmallows, leaving a small edge around the dish uncovered because the marshmallows will puff up.

6. Return to oven and bake for 5 - 8 min until topping is puffed and golden brown.

Green Bean Casserole

Grandma Sanders' Cole Slaw

Pillow Soft Rolls

Apple Pie

8 medium Granny Smith apples, peeled and sliced thinly

1/4 cup pineapple or orange juice

1/2 cup packed brown sugar

1/2 cup sugar

1/4 tsp. Allspice

1/4 tsp. Cinnamon

4 Tbsp. butter

2 Tbsp. flour

1. In a large heavy pot, put apple slices, juice, sugars, spices, butter and toss with flour.

2. Cook over medium hear until apple slices are soft; about 15 - 20 minutes. Stir mixture from time to time so it doesn't burn.

3. Remove from heat and set aside to cool off. You can refrigerate overnight if you are not using it immediately.

Pie Crust

3 cups flour

1 stick butter/margarine

1/2 cup vegetable shortening

1/4 cup cold water + 1 Tbsp. white vinegar

Pinch of salt

1. Mix the salt & flour together.

2. Using a pastry cutter, mix butter and shortening into the flour until it resembles fine breadcrumbs.

3. Add water to flour mixture a teaspoon at a time, mixing with a fork each time until dough holds together when pinched.

4. Divide dough into two (with one ball slightly larger), ball up and then flatten into two discs. Make sure that you do not handle dough too much. Wrap in plastic and refrigerate for at least 2 hours.

5. Roll out the larger disc on a lightly floured board until it is large enough to fit into the bottom of a round pie plate. Make sure you have enough dough hanging over the edge to crimp.

6. Fill the shell with the apple mixture.

7. Roll out the second disc and place over the pie filling and crimp edges together. Cut slits in top crust for the steam to escape. Or you can cut dough into strips and form into a lattice design.

8. Brush top of pie with beaten egg or milk; sprinkle with sugar.

9. Bake at 375 degrees for 35 - 45 minutes or until golden brown. If edges start to brown too quickly, just wrap the edges with strips of foil.