My Favorite Banana Bread

Over the years I have tried many banana bread recipes. I received one from my sister in law a couple of years ago that I have been using and have tweaked along the way.

So without further adieu here it is...

Tamber's Moist Banana Bread

Ingredients:
1/2 cup butter (Or 1/2 cup blended light colored beans*)
1 cup Sugar
2 eggs (beaten)
4 bananas, finely crushed
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
3/4 cup crushed walnuts or mini chocolate chips (optional)

Directions:
1.) Cream sugar and butter together.
2.) Add eggs,crushed bananas and vanilla.
3.) Combine well.
4.) In a seperate bowl sift (or wisk) flour, baking soda and salt. Add to creamed mixture.
5.) Pour into greased pans.
6.) Bake at 350 degrees. For mini loaves 20-25 minutes, full loaves 60 minutes.

Moist Pumpkin Bread

This is probably my most favorite fall recipe. I have been using it for a couple of years now. When I make it I will usually mix one in a bowl, and the dry ingredients two more times in a plastic bag so that the next time I make it, it is quick and easy.

Ingredients:

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup Walnuts or Raisins (optional!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Directions:

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.

Semi-Homemade Clam Chowder

Some day's I really don't feel like cooking, but I am a mom and I can't starve my family. I have a couple of recipes on file that are quick and easy. This is one of them.

It is a Semi-homemade Clam Chowder.

Here are the cast of characters....

I start by boiling the water as according to the directions on the back of the Bear Creek Creamy Potato Soup. While that is warming to a boil, I chop my potatoes into somewhat small pieces. I like to leave the skin on...you don't have to.

Then I drain my Clams. I don't like to bit into my clam chowder and get a big bite of chewiness, so I go ahead and let my cute daughter chop those clams a little smaller.

Once the water comes to a boil, wisk in the amount of mix that you need. Then add the clams and the potatoes so that they can soften while you simmer the soup for 15 min. Yeah, 15 minutes. The whole process takes about 20 min. Not too Shabby. And this is what you end up with.


You don't have to use bread bowls if you dont have them. If you would like an easy recipe, use Rhodes Rolls. That is what I did for these ones in the picture. I thawed the bread the quick way (cause when do I ever plan ahead), took it out of the oven from raising, placed it on a floured surface. Then I cut the Bread Loaf in Half for the big ones and into fourths for my children, Shaped them into round circles and placed them on a sprayed cookie sheet. Make sure you give them each their own space so that they don't touch each other. Brush the rolls with a beaten egg. Cover with plastic wrap and let rise until double (30-40 min). Cook at 350 for 20 minutes.

When they are done, let them cool a little while, then cut the top off. You don't want to pull too much of the bread cause then it will collapse. Leave about 1/4 in - 1/2 in of bread around the edges.

I hope you enjoy this quick and easy meal.

Cravings Fulfilled,
Tamber