Aunt Mel’s Sour cream Banana Bread

Sun, 22 Apr 2007 11:27:16 -0600

Oven Temp: 350 F Bake time: 35-40 minutes

2 ripe bananas
sour cream* 2 tblsp ** for extra moistness you can add up to a 1/2 cup     I usually use a little over a 1/4 cup
2 eggs
grated lemon zest
vanilla

sifted:

cake flour   2 cups
sugar    1/2 cup + 2 tblsp
b soda    1 tsp
b powder 1/4 tsp
salt   1/2 tsp

unsalted soft butter 10 tblsp       ( I use blocks of margarine like imperial- use 1 + 3/4 , 1/4 pound blocks )

Mix your 1st five ingredients in a blender or food processor
Combine & blend your dry ingredients in a mixing bowl
Add the butter & 1/2 the banana blender mixture to your dry ingredients
mix on low speed in your mixing machine until all ingredients are blended together
Increase your mixing machine speed ( high speed if using a hand held ) and beat the mixture for 2 minutes
Scrape your bowl
Gradually add the remaining banana blender mix in 2 segments and beat on high for 30 seconds each time.
scrape your bowl well.

I make these as muffins / cupcakes , a small loaf pan , a 9 " round pan or in an 8X8 pan. All work out great.
Even better with a wee bit of glazed chocolate icing !!
Store covered for up to five days. They freeze well if 1st wrapped in foil then saran type wrap

Some alternatives I have done to spice it up a bit are:
- add a streusel type topping
- add topping as above with the addition of dates ( this is yummy, similar to a sticky toffee type mix )
- add maple , almond flavors
- add infused blueberries ( freeze dried & found in costco) If doing this, coat the berries in flour prior to adding to bath

thank you Aunt Mel for sending this great recipe - hugs - david

Mudslide Pie

Tue, 17 Apr 2007 20:44:38 -0600

Recipe courtesy Paula Deen
Show:
Paula's Home Cooking
Episode:
Ice Cream

Compliments of The Food Network.com

7 ounces chocolate cookie crumbs, plus more for garnish
2 tablespoons butter, melted
3 (1-quart) containers coffee ice cream
Chocolate sauce
Chopped nuts (optional)

Using a large mixing bowl, place cookie crumbs and melted butter. Mix until the ingredients are well blended and moist. Keep mixture at room temperature until needed for pie shells.
Lightly spray 2 pie tins with vegetable oil. Place the prepared crust into the pie tins and press firmly on the bottom and sides of each tin, forming a smooth and even thickness approximately 1/8-inch thick. Use a ladle to even out the crusts. Place piecrusts in freezer before ice cream can be placed into crusts.
Equally portion the ice cream into the pie shells. Mound the ice cream to create a 3-inch high dome. Use a glove and napkin to help with this process. Place pies on a sheet pan and place in the freezer for approximately 6 hours or more.
To serve, Drizzle with chocolate sauce and sprinkle with more cookie crumbs and chopped nuts, if desired.

David

Aunt Mel’s Sour cream Banana Bread

Mudslide Pie