Banana Nut Bread - Yummy In My Tummy!

LMillerRN's Note:

This is from Martha Stewart's new Baking Handbook. This is just wonderful. I especially like that it has coconut in it. YUMMY! This makes 2 - 9 x 5 loaves or 6 mini loaves. If making mini loaves reduce the baking time to 45 minutes. ...

What You Need

Yield: 2 loaves

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3 large eggs
• 2 cups sugar
• 1 1/3 cups canola oil
• 2 tablespoons pure vanilla extract
• 1 1/2 cups ripe mashed bananas (about 3 medium)
• 1 cup unsweetened dried shredded coconut
• 1 cup walnuts or 1 cup pecans, toasted and finely chopped
• 1/2 cup buttermilk
• cooking spray

 Directions:

1. 1
   Preheat oven to 350°. Coat pans with cooking spray; set aside.
2. 2
   In a large bowl, whisk together the flour, baking soda and salt; set aside.
3. 3
   In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.
4. 4
   Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.
5. 5
   Divide batter betwen prepared pans; smooth with an offset spatula.
6. 6
   Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove laves from pans and let cool completely.
7. 7
   Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.

find more recipes at Katherine's Corner

Littlun Katie's Stuffed Peppers

What You’ll Need:

4 Green bell peppers

Salt

5 Tbsp Extra virgin Olive oil

1 Medium white onion (finely chopped)

1 Clove garlic (finely chopped)

1 Lb lean ground beef

1/ ½ Cups white rice (cooked)

1 Cup tomatoes (finely chopped)

1 Tbsp oregano (finely chopped) you can substitute dry only use 1 tsp

1 Tbsp black pepper (fresh ground)

½ Cup tomato paste

½ tsp Worcestershire sauce

1 Cup water

Large Pot

Large slotted spoon

Paper towel or cloth  lined plate ( use a clean tea towel)

Large skillet

Baking dish (size should accommodate the peppers well) 9x9 works well

Medium bowl

Whisk

Meat thermometer

Before You Start:Preheat oven to 350°. Precook white rice according to package directions (do not use instant or minute rice)

Let’s Make It!

Fill large pot ¾ of the way full with water and bring to a boil over high heat. Prepare green peppers by cutting the tops off just below the stem and scooping out the seeds. Rinse under cold running water. Cut the bumps off of the bottoms of the peppers carefully (this will help them to sit straight and not tip over). 

Carefully place peppers into the boiling water and keep them submerged for about three minutes (until softened) Use your spoon to push down on the peppers and to keep them in the water. 

Remove the peppers from the water and drain on your cloth lined plate until they are cool enough to handle.

Heat 3 Tbsp of olive oil in the skillet over medium heat add garlic and onions and sauté well (onions should be translucent). Remove the skillet from the heat and add the hamburger meat, rice, tomatoes and oregano, season with salt and ground pepper. Stir together well.

 Place peppers into baking dish open end up and drizzle remaining olive oil into the peppers. With a spoon fill each pepper with the meat mixture carefully.

 In a medium bowl whisk together the tomato paste, Worcestershire sauce and ¼ cup of water. Pour over the tops of the stuffed peppers. 

Pour the remaining ¼ cup of water around the peppers to just fill the bottom of the baking dish a bit. 

Cook uncovered for about 45 minutes or until the meat thermometer reads the internal meat temperature is 160 degrees .

Serves 4

Littlun Katie's Tid Bits* Try topping your peppers with grated mozzarella or parmesan cheese for a little something extra.

find more recipes at Katherine's Corner

Pineapple Dessert Pizza

Preheat Oven to 450.

Biscuit Base:

1 Cup Flour*

1 ½ tsp. Baking powder

½ tsp. Salt

3 Tab. Canola or vegetable oil

½ cup + 2 Tab. Milk

Mix well.

Rub hands in flour or dough will stick

Round up into a ball on floured board.

Knead ball 6 - 8 times.

Roll out into round about ¼ inch thick.

Place on greased (sprayed) cookie sheet.

Cover with pineapple topping.

Pineapple Topping:

1 can (9 oz) crushed pineapple, drained.

4 Tab. Melted butter or margarine (½ stick)

3 Tab. Sugar

½ cup chopped walnuts

Sliced maraschino cherries (8-10)

Cinnamon

Drain pineapple (use strainer and blot dry with paper towels)

Pour melted butter over biscuit base

Scatter ½ of sugar over surface, then well-drained pineapple, then remaining sugar, nuts and cinnamon.

Spread cherries randomly to add color.

Bake for 15 minutes @ 450.

Cut into wedges and serve pizza style. Best while it’s warm.

*If using self-rising flour, omit baking powder and salt.

From Littlun Jan who says, "The sooner you fall behind, the more time you'll have to catch up."