Thursday, March 31, 2016

Irresistible Banana Bread

PREP: 15 min; BAKE: 1 hour


Makes 2 loaves, 24 slices each
1 ¼ cups sugar
½ cup stick margarine or butter,* softened
2 eggs
1 ½ cups mashed ripe bananas (3 to 4 medium)
½ cup buttermilk
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

1. Move oven rack to low position so that tops of

pans will be in center of oven. Heat oven to 350¿.

Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x

2 1/2 inches, or 1 loaf pan, 9x5x3 inches.


2. Mix sugar and margarine in large bowl. Stir in eggs

until well blended. Add bananas, buttermilk and vanilla.

Beat until smooth. Stir in flour, baking soda and salt

just until moistened. Stir in nuts. Pour into pans.


3. Bake 8-inch loaves about 1 hour, 9-inch loaf about

1 1/4 hours, or until toothpick inserted in center comes

out clean. Cool 5 minutes in pans on wire rack. Loosen

sides of loaves from pans; remove from pans and place

top side up on wire rack. Cool completely before slicing.

Wrap tightly and store at room temperature up to 4 days,

or refrigerate up to 10 days.


Wednesday, March 23, 2016

Great Zucchini Bread

In the late summer, we have an abundance of zucchini which I like to use to make these yummy sweet bread recipes.

Simple Zucchini Bread 


3 cups (750 mL) grated zucchini     

1 cup (250 mL) oil (salad)  

1 1/2 cups (375 mL) sugar

3 eggs, beaten

1 teaspoon (5 mL) vanilla 

3 cups (750 mL) flour             

1 1/2 tsp (7 mL) baking powder

1 teaspoon (5 mL) baking soda

1 1/2 teaspoon (8 mL) cinnamon

 1 teaspoon (5 mL) salt

 1/2 teaspoon (3 mL) ginger

1 cup (250 mL) chopped nuts

1 cup (250 mL) raisins           

Preheat oven to 350F. 

Combine: grated zucchini, oil, sugar, beaten eggs, vanilla.

Sift in together: flour, baking powder, baking soda, cinnamon, salt, and ginger; stir to blend.  

Add: chopped nuts and raisins (if desired) and beat 4 minutes. 

Place in greased loaf pan and bake 1 hour.

This recipe freezes well.

Also, did you know that grated zucchini freezes very well?

Source: (Mostly Harmless) Date: Jul 1993  

ZUCCHINI BREAD (The best ever!)
Photo to come 

2 c. all-purpose flour  

1.5 tsp. salt  

3 tsp. cinnamon  

1 tsp. baking soda

1/2 tsp. baking powder

 1 c. oil

 3 eggs

 1 tsp. vanilla

1-1/2 c. sugar

 3 c. shredded zucchini

 1/2 c. chopped walnuts

 1/2 c. raisins

Preheat oven to 350F.  Grease two small loaf pans.  Sift together flour, salt, cinnamon, baking soda, baking powder.  In a large bowl whisk together oil, eggs, vanilla, sugar.  Stir in flour mixture and remaining ingredients.  Divide into prepared pans. 

Bake for 55-60 minutes or until cake tester comes out clean.  Cool on wire racks to room temperature.

Source: Family Circle, June 1991

Monday, January 11, 2016

7-Bean Beef Chili- Sci-Fi Dine-In Theater, Disney Hollywood

2 pounds ground beef
1 tablespoon butter
1 medium Spanish onion, ¼ in dice
½ cup celery, ¼ in dice
1 small green pepper, ¼ in dice
1 small red pepper, ¼ in dice
1 medium clove garlic, minced
2 tablespoons chili powder
2 tablespoons cumin powder
1 1/2 teaspoon granulated garlic
1 1/4 teaspoon brown sugar
1 tablespoon Kosher salt
1 teaspoon ground black pepper
2 tablespoon ancho chili powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon BBQ sauce
2 1/2 cups diced tomatoes
1/4 cup tomato paste
1 1/4 cups V-8 juice
1 cup assorted heirloom beans
5 ounces Tillamook Cheddar Cheese, grated

Cook beans according to size and assortment with 2 bay leaves and 1 teaspoon kosher salt.
Melt butter in pan, add beef and brown. Drain off fat, add onions, peppers, celery, garlic, both chili powders, cumin, granulated garlic, brown sugar, salt, pepper, oregano and cook 20 to 30 minutes.


Add rest of ingredients except beans and simmer for 1 hour. Add beans and bring up temperature. Serve on a fried tortilla shell and garnish with Tillamook cheddar cheese and salsa

(more photo's to come)