Thursday, November 18, 2010

Remember your younger days when you ate peanut butter and banana sandwiches, or
maybe you preferred peanut butter toast sprinkled with chocolate chips. This is a bread for those who want all three!

Peanut-Chip Banana Bread

1-1/2 cups whole wheat flour
1 cup unbleached flour
1/2 cup sugar
1/2 cup dark brown sugar
1 tbsp. baking powder
3/4 tsp. salt
1/4 tsp. cinnamon
1 cup mashed ripe bananas (2 to 3 medium)
1 cup milk
3/4 cup chunky peanut butter
1 egg
3 tbsp. vegetable oil
1 tsp. vanilla
1 cup miniature semisweet chocolate chips

3 tbsp. chunky peanut butter
2 tbsp. butter
1 cup powdered sugar
1 tbsp. milk
1 tsp. vanilla

In a mixing bowl, combine the first six ingredients. Combine bananas, milk, peanut butter, egg, oil, and vanilla; mix well. Stir into dry ingredients just until combined. Add chocolate chips. Spoon into two greased 8-in. x 2-in. loaf pans. Bake at 350° for 50-55 minutes or until bread tests done. Cool in pans for 10 minutes before removing to a wire rack. Completely cool. [At this point the recipe recommends refrigerating overnight before frosting. If you have baked it the day before you need it, go ahead!]
For frosting, melt peanut butter and butter in a small saucepan; Stir in powdered sugar, milk, and vanilla. Beat until smooth, except for the chunks of peanuts:). Frost loaves. Share!

Friday, November 5, 2010

November 5, 2010

I had some requests for recipes which is rather exciting and very much appreciated!

My German Hot Potato Salad

(Although not technically mine, it was from a Cooking Light magazine way back from May 1994.
I frequently made this recipe for all the German Russians that we lived amongst in Sutton, NE. They are liking it out here in Wyoming too!)

8 cups (1/4- inch) sliced unpeeled round red potatoes (about 2-1/2 pounds)
2 Tbsp. minced fresh parsley (flat, if you can find it and in a pinch, 2 tsp. dried)
1/2 celery seeds
Vegetable cooking spray
4 slices turkey bacon, minced (Remember this was from a Cooking Light:) I use regular.)
1 cup chopped onion
2-1/2 tbsp. flour
1/3 cup plus 1 tbsp. cider vinegar
1 tbsp. sugar
1/4 tsp. pepper
1 (10-1/2-oz.) can beef broth

Place potatoes in a Dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain and place in a large bowl. Sprinkle with parsley and celery seeds; set aside.
Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add bacon and saute 3 minutes or until crisp. Add onion, and saute until tender. Add to potato mixture.
Place flour in a small bowl. Gradually add vinegar, stirring with a wire whisk until blended; Set aside.
Combine sugar, pepper and broth in skillet. Bring to a boil, and cook 2 minutes. Add flour mixture to skillet and cook 3 minutes or until thickened (mixture will reduce to about a cup). Pour over potato mixture, and toss gently to coat. Serve warm. Yield: 7 servings.

This is easy to double using a 5-pound bag of potatoes. And to keep warm, place it into a crock pot on low. This works quite well for church functions.

More to follow later.