Granny's Banana Bread

 
We really like quick breads at our house.  I had been using a favorite Banana Bread recipe for years that we really liked, but when I was going through my mom's recipes I found this one.  It was just like the one I had been using, except my mom's used butter instead of shortening.  So I tried it.  Yup.  It was the winner.  Using butter instead of shortening added that little extra flavor that was delicious.  My hubby purposely lets some bananas get over-ripe so I will make banana bread.  You want the bananas over-ripe so they will give the bread a really good banana flavor.  You can freeze banana bread if you wrap it tightly in plastic wrap then in foil after it is cool.  Use within 3 months.  Unwrap and let thaw at room temperature.  But we can't help but eat it when it comes out of the oven.  Enjoy!

Banana Bread

           1 ½ c sugar                                                          2 c flour, sifted                                 

            ½ c butter                                                            1 tsp soda

            2 eggs                                                                 ½ tsp salt

            1 tsp vanilla                                                         ½ c walnuts or pecans (opt)          

            4 over-ripe bananas, mashed

In mixer bowl, cream sugar & butter.  Add eggs, vanilla & bananas & mix well.  Add dry ingredients & mix just until combined.  Pour into 1 large or 2 medium well greased loaf pans.  Bake at 350° for 45-60 minutes until toothpick comes out clean.  Cool in pan for 5 minutes then remove & cool on cookie rack.

Option:  Cinnamon Swirl Banana Bread:  In a small bowl, mix together 1/4 c sugar and 2 tsp cinnamon.  Pour down the middle of the batter in the loaf pan before cooking.  Swirl into batter with a knife, but don't over-mix.  Cook according to directions.

Log Cabin Heart Quilt Pattern

Make a Log Cabin Heart pillow, table runner or wall hanging for Valentine's Day!  This pattern is so cute and easy and you can use your scraps for the heart.   Enjoy!

Go to the "Quilt Block Tutorials" for the Log Cabin Block Design.  You will find instructions for making log cabin blocks and courthouse step blocks.   http://www.quiltingandfood.blogspot.com/2013/01/tutorial-for-log-cabin-courthouse-step.html

Then follow the simple instructions to make your Valentine's Heart.

Supply List for Pillow:

1-5/8 yd dark red for border & back

1/8 yd dark pink for border

Assortment of 1-1/8” white strips

Assortment of 1-1/8” dark red strips

14” square pillow form

Six 7/8” or larger buttons

Assembly:

A.  Starting with a 1-1/8” red square, make (2) 13 piece Log Cabin blocks.

B.  Starting with (3) 1-1/8” white squares, make 2 Courthouse Steps with variation of only 12 pieces as shown in picture above.

C.  Sew the 4 blocks together as shown in picture to make heart.

D.  Sew 1-1/8” white strips around the block.

E.  Sew 1-3/4” dark red strips on each side of heart block.

F.  Sew 2-1/2” dark red strips on top & bottom of heart block.

G.  Sew 2-1/2 “ pink strips on the sides of heart block.

H.  Sew 6-1/2” dark red strips on the sides of the pink strips.

I..  Cut the back piece the same size as the top & sew RST (right sides together) on top & bottom.  Turn right side out.

J.  Press raw edges under ¼”.  Fold over 3/8” to inside & hem.  Fold & press under another 2” to finish edge.

K.  Insert pillow form & sew 3 buttons on each side with pearl floss & tie in square knot to finish.

Variations:

Table Runner:

Follow instructions for pillow A-D.  For table runner approximately 17” x 43”, make 3 hearts.  Sew a 1-3/4” strip of dark red sashing between the hearts to connect them.  Sew a 1-3/4” strip of the same dark red sashing on the top & bottom and then on each end.  Sew a 3-3/4” border of contrasting red on the top & bottom and then on each end.  Quilt & bind as desired.

Wall Hanging:

Follow instructions for pillow A-D.  For wall hanging approximately 28” x 31”, make 4 hearts.  Sew a 1-3/4” strip of dark red sashing between 2 hearts to make 2 sets.  Sew a 1-3/4” strip of the same dark red sashing between the 2 sets to make one row on top of the other.  Sew another 1-3/4” strip of the same dark red sashing on each side and then on the top and bottom.  Sew a 3-3/4” border of contrasting red on each side and then on the top and bottom.  Quilt & bind as desired.

Tutorial for Log Cabin & Courthouse Step Quilt Block Design

I love the Log Cabin block!  It is an often-used and very versatile traditional quilt block.  The Courthouse Step block is a variation of the Log Cabin block.   Depending on color value placement, the Log Cabin block can be used as a 1/2 square triangle in quilt designs.  The Courthouse Step block can be used as a 1/4 square triangle in quilt designs.  Use darks & lights in fabric placement or your 1/4 or 1/2 square triangles will be lost.  Which ever value you start with in the center square will be the dominant value in the block.  Traditionally, these blocks were used in scrappy quilts and the center fabric was red, representing the hearth at the center of the home.

These instructions give you the option of making finished blocks from 2-1/2" to 12-1/4" in size.  Both Log Cabin & Courthouse Step blocks can be made in 9 or 13 pieces.  Choose the finished size block in either the 9 or 13 piece column.  Cut the strips the width found in the left hand column to make your finished size block.  Follow the instructions for the block assembly.  The instructions can be used for chain sewing (sewing multiple blocks at a time) which saves lots of time!  

(To make these instructions large enough to read in my limited computer knowledge - I had to stretch them - which made them a little blurry.  Hope you can still read them!)

Italian Pasta & Bean Soup

I originally found this recipe in a "Cooking Light" recipe book and made a few changes.  It is chuck full of veggies and beans that are good for you and it has a wonderful flavor!  You can use whatever pasta you want - I had farfalle on hand so I used that.  It doesn't have a lot of pasta in it so you could add a little more if you want or leave it out all together.  The star of this soup is the mixture of spices with the beans & veggies.  It has become one of our favorite soups.  Just don't tell anyone it is good for them.  Enjoy!

Italian Pasta & Bean Soup

          2 tsp olive oil                                              1-14-oz can chicken broth
          1 c finely chopped or shredded carrot        1-14.5-oz can Italian-style diced tomatoes
          ½ c finely chopped onion                            ½ c uncooked penne pasta
          1 garlic clove, minced                                 1-15-oz can cannelloni or other white
          ½ tsp dried oregano                                                bean, rinsed and drained
          ¼ tsp salt                                                    2 c fresh spinach
          ¼ tsp freshly ground black pepper             ¼ c grated fresh Parmesan cheese

Heat oil in medium saucepan over medium-high heat.  Add carrot, onion and garlic.  Sauté 5 minutes.  Add oregano, salt, pepper, broth and tomatoes; bring to boil.  Cover and reduce heat.  Simmer 10 minutes.

 
Increase heat to medium-high.  Add pasta and beans; cook 12 minutes or until pasta is almost done, stirring occasionally.  Stir in spinach and cook until pasta is done and spinach is wilted, about 2 more minutes.  Sprinkle each serving with cheese.  Serves 4.  Can double recipe.

Danish Wassail

Mmmm.. Danish Wassail.  My mom would make this during the holidays and the house would smell absolutely wonderful.  Her New Year's Day buffet would always offer this wassail along with a delicious cold beverage.  This citrusy hot drink will warm up the coldest days.  

There are lots of different versions of wassail.  This version is my favorite.  It has four spices which many other don't & the combination is not only aromatic, but also delicious.  I used fresh ginger since it was what I had on hand.  Usually I use crystallized ginger.

Danish Wassail

         4 c water                                         juice of 6 lemons OR 6 oz (3/4 c) frozen lemonade
         2 c sugar                                               concentrate
         3 sticks cinnamon                          juice of 10 oranges OR 1-12 oz can frozen orange                           12 whole cloves                                      juice concentrate
         6 allspice berries                            8 c apple cider
        1 piece ginger (crystallized or         lemon slices (opt)
               small fresh peeled piece)

In large stock pan, bring water & sugar to a boil.  Tie spices in cheese cloth, put in sugar water & simmer for 1 hour.  Remove spice bag.  Add juices & garnish with lemon slices.  Serve hot.

Base an be kept in refrigerator & juices added as needed.   
Variation:  Cranberry juice or apricot nectar can be used instead of cider.

 

Jalapeño Popper Appetizer

This appetizer has the delicious taste of the stuffed jalapeno poppers in an easy to make dip/spread.  If you want to increase the hotness, add more of the jalapeno peppers.  I like to bake it rather than microwave it, unless I am just re-heating it.  The oven toasts the bread crumbs that give it a nice crunch.  You can make this a day or two before and refrigerate, then just pop it in the oven to heat.    Enjoy!

Jalapeño Popper Appetizer

         2-8 oz pkg cream cheese, softened               2 oz can diced jalapeño peppers, drained

         1 c mayonnaise                                              1 c grated Parmesan cheese

         4 oz can chopped green chilies, drained        ½ c bread crumbs

Mix cream cheese and mayo in large bowl until smooth.  Stir in green chilies, jalapeño peppers and Parmesan cheese.  Pour into 8” x 8” dish and sprinkle top with bread crumbs.  Bake at 375° for about 30 minutes till bubbly & light brown or microwave on high until hot, about 3 minutes.  Serve with toasted French bread slices, toasted baguette slices or pita chips.

Granny's Shrimp Cocktail

You've probably noticed that some of my favorite recipes are from my mom.  During the holidays my mom made a lot of delicious food and loved to entertain.  So when the holidays come around I long for the wonderful foods she used to make.  This is a tasty appetizer she would make throughout the holidays.  These are even the glasses she would use.  (I miss her.)  You actually drink it and no utensils are needed which makes it convenient when guests are socializing and not sitting down.  It is easy to make and since you make it a day ahead, it is a perfect recipe for entertaining.  Oh, and it's not even loaded with fat.  Enjoy!

Granny's Shrimp Cocktail

            2 qts tomato juice (8 c)                                1 large green pepper, diced

            2-12 oz bottle shrimp cocktail sauce              2 green onions, diced

            2 c fresh salad shrimp                                  ½ c sugar

            4 c celery, diced small                                 1/3 c fresh lemon juice

            2 Tbsp horseradish                                      ¾ tsp garlic salt

            3 Tbsp white wine vinegar                             2 Tsp Worchestershire sauce

Mix together in large bowl or pitcher.  Add salt & pepper to taste if desired.  Chill 24 hours.  Serve in small cups.  Makes about 36-1/2 c servings.  You can cut recipe in half.