Tag Archives: bread

Breakfast Banana Bread

 

Banana bread is one of my favorite fall treats and is a great way to use up any ripened bananas before they go south. Actually, the riper they are, the stronger the banana flavor is.

This recipe was an instant hit at the office, and definitely made for a happy Friday. I like to treat those that I care about, especially with food. This is recipe is full of spice and sure to win over even the coldest comrades.

 

Ingredients

Bread:
4 bananas
1/3 cup butter
1 cup sugar
1 egg
2 teaspoons vanilla extract
1 teaspoon baking soda
1 1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Mash bananas in mixer. Add butter and sugar, and cream together. Mix in egg.
Add baking soda, salt, cinnamon and nutmeg. Once incorporated, mix in flour.
Top with brown sugar topping.
Bake 350* for 45 minutes

Topping:
1/2 cup brown sugar
2 Tablespoons flour
1 1/2 Tablespoons butter
1/2 teaspoon cinnamon

Mix brown sugar, flour, butter and cinnamon with a fork, until mealy. Sprinkle over bread batter.

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Filed under Baking, Blog

Cool Country Chicken Salad

I am overdue for a picnic, but the West Texas weather hasn’t been cooperating lately. It’s usually scorching hot or high winds, but this week, rain graced the South Plains. We needed the moisture, but it drowned any plans of an outdoor picnic.

Saturday is forecasted to be perfect– Partly Cloudy and around 86* at lunch.

Here’s the Cool Country Chicken Salad recipe I mixed up to bring.

This rustic chicken salad is a perfect picnic pack with a bottle of Moscato.

The crunchy cucumber and Dijon mustard add a light crisp to the toasted pecans. 

Ingredients

1 cup chicken, shredded (about one breast)

1 teaspoon rosemary

Salt and pepper 

2 Tablespoons Mayo (I used Miracle Whip)

2 Tablespoons Dijon Mustard (I used Grey Poupon Country Dijon, a course-ground mustard)

Juice of 1/2 lemon

1/4 cup cucumber

1/3 cup pecans, toasted

Mix until all ingredients are evenly distributed.

Serve on artisan bread, like a ciabatta or French country boule, with fresh baby arugula.

Yields 2 to 3 sandwiches

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Filed under Blog