Sunday, June 29, 2014

Old Fashioned Banana Bread

What to do when you have overripe bananas???
Make Banana Bread...of course.
 
I found this recipe in a file of older recipes from a lady I dearly admired growing up.
I decided to try it, and I have concluded that I will indeed use it again.
 
You will need:
3 cups sugar
1/2 pound butter or margarine
4 eggs
8 Tablespoons buttermilk
2 teaspoons soda
4 cups plain flour
6 or 7 ripe bananas
 
Preheat oven to 350 degrees.

 Begin by creaming together the sugar, butter, and eggs.

Then, alternately add the buttermilk and flour/soda.
Mix well after each addition.
I usually do not keep buttermilk; I make my own using whole milk and a splash (1/2 teaspoon) of vinegar.

 Mash the overripe bananas with a fork.
I only had 4 bananas, so that is how many I used.

 Add the bananas to the batter and mix well.
 
Prepare the pan for baking.
You can use a tube pan or two loaf pans.
I like to use Pam for Baking to prepare my pan.
 
 Pour the batter into the pan.
This batter looks yummy.
 
 The directions say to bake 1 hour and 15 minutes at 350 degrees.
I will shorten this baking time the next time I use this recipe by at least 20 minutes. 
 
You can tell from the picture the cake is very brown.  It was not burnt, and definitely tasted delicious.
I think it would be even better, if I shorten the baking time.
 
The recipe did not call for nuts, and I did not add them.  If you really like nuts in your banana bread, then by all means add some. 

 I did add a little sprinkling of powdered sugar just for fun.
 

Of course, this banana bread also freezes well.
Enjoy!

Friday, June 6, 2014

Cuttings

One of the things I love about summer is bringing "cuttings" inside my house. 
These are pieces of impatients that I simply broke off with my hand.
I made sure that I removed any leaves from the bottom of the stems, and then I placed them in fresh tap water that I put in this blue container.
I will add more water to the container in the coming days.
It won't be long and there will be roots growing out from the bottom of the stems.
I will then plant the cuttings in some potting soil, and I will have new plants for my garden.
The nice thing about breaking these cuttings from the already healthy plants in my garden is the benefit to the original plant. 
Pinching back an impatient will keep it from getting tall and spindly; instead, it will grow bushy and full.

Wednesday, June 4, 2014

Purple Flower

There is a new flower blooming in the Big Woods this week.  I do not know where it came from.  I am wondering if my Lynchburg sister may know.
It is very hard to find flowers that will bloom in the deeply shaded woods.
I would love to have more of this one.
It is quite lovely.
 
 

Tuesday, June 3, 2014

Strawberry Shortcake


 
What could be better than Strawberry Shortcake???
 
How about Strawberry Shortcake made with "real" Whipping Cream???
 
But wait...
it's about to get even better.
This Whipping Cream has been sweetened with Confectioners Sugar rather than granulated sugar.
 
It is a secret I learned from a friend just recently.
She whips the whipping cream until stiff and then adds a dab of vanilla flavoring and confectioners sugar to taste.
 
Regular sugar can cause the whipping cream to be grainy...who knew???
 
 
 I simple baked a vanilla cake is a sheet pan...
 
Sweetened my strawberries ahead of time with some sugar...


And then put it all together.


Be sure to keep any leftovers refrigerated.
Enjoy.

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