Banana Nut Bread

Recipe adapted from River Roads Recipes II

Ingredients

Banana Nut Bread

1/2 cup butter

1 1/2 cups sugar

2 eggs, beaten

1 teaspoon vanilla

2 cups flour, measured after sifting

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 cup vanilla almond milk

3 small or 2 large bananas, very ripe

1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees.
2. Cream butter and sugar.
3. Add eggs and vanilla, beat until fluffy.
4. Add sifted dry ingredients, alternating with milk, bananas and pecans.
5. Beat well after each addition.
6. Bake in well buttered baking dish (approx. 6 1/2 x10 1/2 or a little larger) for 50 minutes or until brown and an inserted toothpick comes out clean.

This recipe got rave reviews from both DH and DS and they are both big banana bread fans.

The original recipe called for cake flour, which I did not have, so I substituted regular flour.  I may try partially substituting whole wheat flour the next time.

German Chocolate Cupcakes (Semi-Homemade)

1 box Duncan Hines German Chocolate Cake mix

1 can Duncan Hines Cream Cheese frosting

1/4 teaspoon almond extract

1/2 teaspoon vanilla

1/4 teaspoon ginger

1/2 cup sweetened flake coconut

1/4 cup chopped pecans

 

I used a "Texas"-sized cupcake pan so I made 12 very generous cupcakes.  Next time, I will make these in regular or mini size.  They are very rich and just a little too large.

Prepare cake mix according to directions and bake in cupcake tins.

Add almond extract, vanilla and ginger to icing and stir to combine.  The ginger and almond help to cut the sweetness of the icing.

After removing cupcakes from oven, spread coconut and pecans on a sheet pan with sides and toast.  Just a few minutes, it goes from barely done to over done very quickly.

After cupcakes are cool, frost each and sprinkle with coconut and pecans.

Enjoy!

Grand Marnier Cranberry Muffins

After being so disappointed with the orange cranberry muffin mix earlier in the week, I thought I would try a homemade version.  This recipe is from one of my favorite culinary mysteries, Killer Pancake by Diane Mott Davidson.  I can highly recommend the recipe and the book.

Ingredients:
1 1/4 cups orange juice
1/4 cup Grand Mariner liqueur
3/4 cup canola oil
2 cups chopped cranberries
2 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 cups sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons chopped orange zest
4 egg whites

Directions:

• Preheat oven to 400 degrees.
• Combine the orange juice, Grand Marnier, and the oil; set aside while you prepare batter.
• In a large bowl combine the all-purpose flour, whole-wheat flour, sugar, baking powder, salt and orange zest.
• In another large bowl, beat the egg whites until frothy.
• Combine the juice mixture with the beaten egg whites.
• Add the egg mixture and the cranberries to the flour, stirring until just moist.
• Using a 1/4 cup measure divide the batter among 24 muffin cups that have been fitted with paper lines.  Bake for 25 minutes or until golden brown and puffed.